SALAD DAYS IN KILDARE VILLAGE!

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SALAD DAYS IN KILDARE VILLAGE!

With the weather getting warmer - we hope! - salads are becoming even more popular! That’s why here in our restaurant in Kildare Village, we have the best ones around!

Check them out here:

KOREAN CHICKEN: Sticky grilled Irish chicken, mixed greens, pickled cucumber, carrot, spring onion, mango, crisp onions, sesame dressing

VEGAN JAPANESE MISO BOWL: Leaf spinach, red rice, pickled kohlrabi & carrot, roasted aubergine with miso & sesame, edamame, crisp onions, tamari & ginger dressing

SALMON MISO BOWL: Charred Irish salmon, leaf spinach, red rice, pickled kohlrabi & carrot, roasted aubergine, edamame, crisp onions with miso & sesame, tamari & ginger dressing

CHILLI BEEF NOODLE SALAD: Grilled Irish beef, roast Portobello mushrooms, spinach, mange tout, Asian vegetable ‘noodles’ glass noodles, tamari, ginger, tahini dressing, sesame seeds, crisp onions, cashew nut brittle

SALMON POKE BOWL: Marinated Irish salmon, spinach, wasabi, sesame & citrus, red rice, pickled carrot, cucumber & kohlrabi, edamame, avocado, spring onion, cucumber, radish, snow peas

ASIAN BREAKFAST BOWL: Baked eggs, Asian greens, avocado, sesame, spinach, sweet potato & portobello

VEGAN SUPER CAESAR: Kale, avocado, tahini dressing, edamame, nutritional yeast, cashew brittle, sweet potato.

Thanks.

Team Alchemy

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NEW VEGAN SOUPS!!!

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NEW VEGAN SOUPS!!!

We are delighted to announce our new range of vegan soups! Plant-based, super-tasty and lovingly created by Peaches and Domini! Check them out in Alchemy Juice Co in Kildare Village today!

Our current Vegan Minestrone contains: onion, celery, fennel, potato, courgette, mixed herbs, veg stock, leeks, chopped tomato, salt & pepper, olive oil, garlic, quite a bit of flavour and lots and lots of love! It’s vegan, diary-free and gluten-free and very lovely

We think all our new vegan soups are pretty special and we hope you love them too!

Thanks.

Team Alchemy

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BEST. NEWS. EVER.

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BEST. NEWS. EVER.

We are open all four days this Easter bank holiday weekend if you're here in Kildare Village shopping or letting the kids enjoy the pop-up Imaginosity - Dublin Children's Museum! Having Imaginosity here is an inspired ideas as it lets you shop while the kids have fun. Then you can all grab a specialty coffee, some tasty treats or the loveliest lunch in the coolest cafe around!!! To find out more about Imaginosity, go here: http://www.imaginosity.ie/

Our opening hours for the Easter bank holiday weekend are:

Good Friday: 9am-8pm

Easter Satureday: 9am-8pm

Easter Sunday: 10am-8pm

Bank holiday Monday: 9am-8pm

So have a great weekend in the village and drop into Alchemy for the finest coffee, best soups, tastiest sandwiches, hottest hot dishes and the nicest salads around!

Thanks and have the best one ever!

Team Alchemy

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RECIPE: Chocolate Hazelnut Bites

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RECIPE: Chocolate Hazelnut Bites

Folks, we are delighted to share with you another delicious recipe from our healthy treat competition. They were all gorgeous so we thought you could make them too!!! These fantastic Chocolate Hazelnut Bites by Cliona Brennan were our joint winner on the day and they most certainly should not be kept a secret.

“These are so good they taste like you shouldn’t be eating them. Chewy, nutty caramel squares with a dense chocolatey topping; they have been compared to a Ferrero Rocher. Similarities would be the luxurious flavours of the chopped hazelnuts with a rich chocolate taste. When you look a little closer you realise that everything in them is insanely good for you. The three layered bite size treat is easy to make and is ideal for a midday snack or serving with coffee when friends call round.”

INGREDIENTS (Makes 14 bite size portions)

Base:

● 55g quick oats

● 80g medjool dates, pitted

● 1 tbsp coconut oil

● 1 tbsp cocoa powder

● 1/4 tsp salt

Hazelnut caramel filling:

● 180g hazelnuts, roasted

● 1 tbsp coconut oil

● 105g medjool dates, pitted

● 1 tsp vanilla extract

● 1/4 tsp salt

Chocolate topping:

● 100g 70% chocolate, chopped

● 2 tbsp coconut oil

● 100g whole & chopped hazelnuts

METHOD

  1. Prepare a 8'x8” square baking tin with parchment paper on all sides.

  2. Make the base: Put oats in food processor and process into flour. Add medjool dates and pulse until blended. Then add coconut oil, cocoa powder and salt. Pulse until well mixed. Empty the mixture into the lined tin, and use your hands to pack mixture down firmly. Use the back of a spoon to smooth out the mixture. Transfer to freezer while you prepare remaining layers.

  3. Prepare the hazelnut caramel filling: Add the remaining 180g roasted hazelnuts to a food processor, alongside coconut oil. Mix until it forms a smooth nut butter, giving your food processor breaks and scraping down the sides as required. Add dates, vanilla extract and salt. Process until the mixture is blended into a paste. Remove baking tin from freezer, and smooth filling over the base. Use a spatula to press the filling down firmly. Transfer to fridge.

  4. Melt the chocolate topping: In a heat-proof bowl set over a saucepan, melt chopped chocolate and coconut oil. Whisk together until smooth. Pour on top of the hazelnut caramel filling. Give the remaining whole hazelnuts a rough chop, then sprinkle on top of the melted chocolate. Place in the fridge until chocolate layer has set (approximately 2-3 hours). Remove and slice into 14 smaller bars.

    Enjoy! We did!

    Thanks. Team Alchemy

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PRIVATE SALE NOW ON!

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PRIVATE SALE NOW ON!

We are delighted to be part of the Private Sale here in Kildare Village. It is a really exciting event when the village really buzzes with excitement. There are so many special offers and so many boutiques participating. It really is a retail therapy dream!

It’s on until April 7th and you will find all details here: https://www.kildarevillage.com/en/campaign/private-sale/home/

And if you need to refuel, drop into us! We have perfect pastries, specialty coffee from Cloud Picker Coffee Roasters, the best juices and smoothies on the planet, as well as a selection of soups, salads, sandwiches and hot pots. You’ll find details on menu!

Thanks and see you in the sales!

Team Alchemy

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A bit of low-carb science

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A bit of low-carb science

Alchemy founder Domini Kemp, co-author of The Ketogenic Kitchen, wrote this piece recently for EvolveWomen . . .

Let’s just make one thing clear again: There’s no perfect diet for everyone. Although low-carb diets can be incredibly beneficial for many people, this doesn’t imply that all high-carb foods are “bad”. There is no doubt that there are a number of foods high in carbohydrates that have health benefits and that provide lots of essential nutrients, like for instance buckwheat, quinoa, bananas, beetroot, oranges, sweet potatoes, kidney beans or chickpeas. It is the high-carb foods that are refined and processed - like white breads and pastas - that we should try to reduce.

But these benefits can only be reaped if your body actually knows what to do with carbohydrates and can use them efficiently; otherwise carbohydrate-rich foods can wreak more havoc with your body despite all the nutrients. In order to understand how this happens, the role of insulin in the body needs to be explained.

The role of Insulin

Insulin is a crucial hormone; without it, we simply wouldn’t survive. Insulin tells our cells to pick up glucose from the bloodstream if levels become too high. It’s also the “fat storing hormone” that triggers our cells to store energy, either as glycogen (the stored form of glucose) or fat. Dr Robert Lustig, an American paediatric endocrinologist, sums it up: “Insulin shunts sugar to fat. Insulin makes fat. More insulin, more fat. Period.” And by this, he means chronically elevated insulin levels.

Across the span of human evolution, insulin production became the mechanism by which the body could choose which form of energy to burn (fat or glucose), depending on what foods were available.   When we have a healthy metabolism, the body produces sufficient amounts of insulin to remove any excess glucose from the blood stream so that it can’t harm us.  In times of starvation (winter, in ancient times), this enables us to switch into a fat-burning mode to provide more energy, but when there’s lots of food available, we become insulin resistant in order to store extra food as fat.

The problem is that in modern society we have access to, and consume, far more carbs than our ancestors – even our parents!   And in combination with a high carbohydrate intake, insulin resistance can lead to big issues: Glucose isn’t getting into the cells and so it builds up in the bloodstream. The pancreas is getting signals that there’s still too much glucose and therefore keeps producing insulin. Eventually, this can cause Type 2 diabetes and other metabolic disorders.

Elevated Insulin & Disease

The evidence is mounting that chronically elevated insulin levels are implicated in causal pathways in many modern diseases such as diabetes, cancer, cardiovascular disease and neurological issues. In the book “What the Fat?”, Professor Grant Schofield emphasises that it’s not only dietary factors that affects our level of insulin resistance, but many other lifestyle aspects like stress, poor sleep, smoking, sun exposure, pollutants, toxins, our activity levels or genes. But reducing insulinogenic foods (i.e. foods that raise insulin, like sugar, carbohydrates and excess protein) from our diet, keeping an eye on Omega 6/3 ratio and correcting micronutrient deficiencies is the first and foremost step to managing- or indeed preventing- some of the most prevalent chronic conditions.

After reading all this, you might ask why more people aren’t adopting this dietary approach and, more importantly, why?

more doctors aren’t recommending it. We believe that it’ll take time to shift the current mindset of “fat is bad and carbs are good” and to move away from the food pyramid/ healthy eating plate that is at the core of most government policies across the globe. Most mainstream health organisations recommend restricting dietary fat to less than 30% of total calorie intake. But in the past 12 years, an increasing number of randomized controlled trials (the gold standard of science) have successfully challenged the low-fat dietary approach.

Low carb and very low carb/ketogenic diets can be a useful lifestyle tool. Most people can safely reduce processed carbohydrates and embrace a diet that is full of green leafy vegetables, low sugar fruits (like berries), good and moderate forms of protein (like oily fish, eggs and offal) and healthy fats like olive oil, butter, coconut oil. The problem is that unless you take the time to educate yourself, you hear of people adding butter to coffee and still eating sandwiches at lunchtime and not really understanding that you can't just load up on fat and expect a good outcome.

If you find a low carb diet suit you and that don't have any of the contra indications or illnesses that would prevent you from going on a ketogenic diet, (see page 239 of our book) then get informed and well prepared as a keto diet can be challenging. Sadly, many people plunge in and eat steak, bacon and butter at every opportunity and don't consume a well-designed and nutrient dense ketogenic diet. Low carb and ketogenic diets can offer people a huge range of benefits, but these lifestyle changes don't suit everyone. It's important to get educated, start cooking and to remember that sleep, exercise, non-burning sun exposure and being part of a community are all vital ingredients to add to whatever diet you follow.

 

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HEALTHY TREAT RECIPE!!!

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HEALTHY TREAT RECIPE!!!

Folks, we are delighted to share with you some of the recipes that were entered into our healthy treat competition. They were all gorgeous so we thought you could make them too!!!
First up are these amazing Lemon & Spirulina Bars by Angela Bruni, one of our two joint winners!
Angela says: 'These delicious bars are the perfect on-the-go snack. It requires no baking and can easily be adapted to be vegan and gluten-free. Enjoy! These were great fun to make.'
Lemon and Spirulina Bars
(Makes 6 bars)
INGREDIENTS 
1 tbsp Coconut Oil
3 tbsp Honey or Maple Syrup
6 Medjool Dates
1 tbsp Almond Butter
1 Unwaxed Lemon for juice and rind
2 tbsp Goji Berries
2 tbsp Sesame Seeds
1 tbsp Ground Flax
1 tbsp Chia Seeds
1 tbsp Spirulina 
50g Pumpkin Seeds
100g Oats
METHOD
1. Chop dates into small pieces and add chopped dates, coconut oil, sweetener of choice, almond butter and lemon juice to a small pan. Cook on medium until the dates are soft and make a paste with the other wet ingredients. Set aside. 
2. In a separate bowl add the goji berries, sesame seeds, pumpkin seeds, ground flax, chia seeds, spirulina and oats. Mix until everything is well incorporated together. 
3. Add wet ingredients to the dry and combine until the mixture has a sticky consistency. 
4. Take a loaf tin and line with parchment paper. Add the bar mixture in and press down until uniform. 
5. Refrigerate for at least 3 hours and cut into bars. The recipe makes 6 decent shaped bars perfect for work, school or even post workout.

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WE NOW DO OFFICE CATERING!!!

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WE NOW DO OFFICE CATERING!!!

Folks, we are delighted to announce the beginning of the Alchemy delivery service, so if you want to cater a meeting, treat your staff or feed the crew, we can bring you the finest, healthiest and tastiest food around!!!

Email Event@alchemyjuice.ie now to get our full and extensive menu sent to you!

This is a whole new concept of fresh whole-foods, salad boxes and Vietnamese style banh mi baguettes plus amazing cold-pressed juices and smoothies. We also have a selection of sandwiches and treats from our sister company Joe’s! And we specialise in food for vegans and vegetarians as well as having wheat-free, paleo and low-carb options! Something for everyone!

We serve breakfast & brunch platters, individual Alchemy salads and sandwich and wrap platters. Uniquely we also have brioche buns, banh mi, acai bowls and individual salad bowls, as well as delicious flasks of Cloud Picker specialty coffee.

Perfect for working lunches for staff and clients as well as for seminars and group meetings!!!

We deliver to your door but we do need 48 hours notice and a minimum booking of €50.

Note: We only deliver to the greater Dublin area. Minimum number of guests for platter orders is five and orders should be placed in multiples of five. Delivery charges start at €5 and vary depending on the distance. Free delivery for orders over €80 in Dublin 1, Dublin 2, Dublin 4 and Dublin 18. And, of course, terms and conditions apply!

For more, email Event@alchemyjuice.ie now!

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KEEP IT GOING!

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KEEP IT GOING!

If you’re eating more healthily this January - and indeed hoping to do so all year - it should never be a chore. That’s what we’re all about here in Alchemy in Kildare Village. We create healthy dishes and lots of choices so eating healthily is something you can enjoy! From soups and salads to hot pots and pho, you’ll find something for everyone!

Check out our menu here: http://www.alchemyjuice.ie/welcome/#menu

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HEALTHY TREAT COMPETITION DEADLINE EXTENDED!!!

We’ve been asked to give you folks a bit more time to get your entries in, so we’ve extended the deadline to Tuesday, January 15th!

So . . .

WHAT? Submit your fave original healthy treat recipe (with pic) to event@alchemyjuice.ie 
WHEN? Before Tuesday, January 15th
THEN? The top 10 will enter a cook-off on January 26th here in Kildare Village judged by Indy Power of The Little Green Spoon and our own Domini Kemp.
AND? You could win a €300 gift card for Kildare Village!
SO? What are you waiting for!?!!

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COMPETITION TIME!!!

GET YOUR COOKING CAPS ON!!!
We are running a really cool competition with the superfab Indy Power of The Little Green Spoon! We want you to submit your original Healthy Treat recipe. We will then compile a short-list and these will then enter a cook-off on January 26th here in Kildare Village. This will be judged by Indy and our own Domini Kemp. You could win a €300 gift card for Kildare Village!
So get your fave healthy treat recipe in now!
The competition is open to all. For more information, terms and conditions and to enter, please email event@alchemyjuice.ie

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HOT IN THE VILLAGE

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HOT IN THE VILLAGE

It’s cold out there and when you’re doing your Christmas shopping here in Kildare Village (www.kildarevillage.com), you need to make sure you’re warmed up. Which is where Alchemy’s range of new hot dishes comes in.

We have, of course, our legendary Bone Broth, made with filtered water, grass-fed beef bones (cooked for 12 hours), onions, garlic, turmeric, lemongrass, chilli, bay leaf, ginger, Himalayan pink salt, pepper, leek and carrot. We also have our regular soups of the day, ranging from Sweet Potato to our gorgeous Tomato and Basil Soup.

However, we also have a range of new HOT POTS developed by Domini Kemp and her chefs. These are served with rice or cauliflower rice and we have different ones including Chicken & Leek Casserole, Beef & Guinness Stew, Vegan Paleo Stew and Chorizo & Chickpea! All super-tasty hot dishes!

We also do two different pho:

BEEF, GINGER & SEAWEED PHO: This is made with our famous bone broth, charred Irish beef, ginger, spring onions, garlic, lemongrass, chill and glass noodles. It is wheat-free and dairy-free.

and

CHICKEN & LEMONGRASS PHO: Also made with our bone broth, this comes with charred chicken, ginger, spring onions, garlic, lemongrass, chilli and glass noodles. It is wheat-free and dairy-free.

We hope you enjoy this hot and tasty range of dishes while you’re shopping in the village.

Thanks.

Team Alchemy

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CHECK US OUT IN KILDARE VILLAGE!!!

Folks, we are delighted to announce that we opened our newest venture in Kildare Village Retail Park in October and we have been flying ever since.

First, we’d like to thank you all for your words of support and all your best wishes. That means everything to us. We’re all about you and providing you with what you want and what’s good for you.

Second, as well as our regular juices, smoothies, soups and legendary bone broth, we have added a whole new range of salads. These include KOREAN CHICKEN SALAD, CHILLI BEEF NOODLE SALAD, SALMON MISO BOWL and our VEGAN SUPER CAESAR, which we think will become a bit of a favourite.

We also have a range of new dishes including different daily hot pots. Then we have some really gorgeous pho: BEEF, GINGER & SEAWEED PHO and CHICKEN & LEMONGRASS PHO. And we have added two gorgeous Vietnamese-style banh mi sandwiches to  the menu: BANH MI with charred chicken, pickled vegetables, coriander, mint, tahini, chilli and lime dressing and a VEGAN BAHN MI with roast Portobello mushrooms, pickled vegetables, coriander, mint, tahini, chilli and lime dressing.

We are also thrilled to be working with Dublin specialty coffee company Cloud Picker Coffee Roasters. We are already getting great praise for their coffee! And we can add that they are a great team to work with!

Their coffee also goes well with our new range of treats here in Kildare Village, which include:
INDY POWER’S TAHINI & HAZELNUT BALLS

GRANOLA BARs
'BOUNTY' BARS

and

HAZELNUT BARS

So come and see us in the village!!!

Thanks.

Team Alchemy

You can check us out here on the Kildare Village website: https://www.kildarevillage.com/en/food-and-drink/alchemy/

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All you need to know about the ketogenic diet

Alchemy founder Domini Kemp explains to Emma Costello of RSVP magazine how reducing her carb intake while undergoing treatment for cancer helped to turn her life around

There are a myriad of diets coming at us these days and with so many to choose from deciphering the fact from fiction can be a challenge.

Almost 40% of the Irish population is now classed as overweight, while a huge proportion suffer from illnesses that are aggravated by inflammation leading to a search for healthy options.

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Domini Kemp, the celebrity chef and co-author (with nutritional therapist Patricia Daly) of the award-winning book The Ketogenic Kitchen, is a champion of the keto diet.

What is the keto diet?

A keto diet is a low-carb diet that switches the body from burning sugar found in carbs to burning fat as a source of energy. When your primary energy is coming from carbs, your fats are not needed and are therefore stored.

After eating any carbs, from a pizza to a potato, they turn into sugar in your blood. But if you replace these carbs with fats and protein your body will switch to burning fat.

When this happens your body enters a state of ketosis. Optimal ketone levels offer many health, weight loss, physical and mental performance benefits. Domini first explored the diet when she was undergoing treatment for cancer.

“I was diagnosed with cancer for the second time in 2013,” she says.

“Whilst undergoing conventional treatment for breast cancer, it was clear that keeping my blood sugar stable was a good thing.

For some cancer patients, weight loss can be undesirable, but for many of us, weight gain during chemotherapy can lead to poorer outcomes.

So I started to eat low carb – not ketogenic – by restricting processed foods and avoiding all sugar. I met my co-author, Patricia, who was using the ketogenic diet to manage her lifestyle post her cancer diagnosis.

Our approaches to our diets differed, but we wanted to write a book about introducing a low carb and a ketogenic diet.” Five years later, Patricia is still on the ketogenic diet and is thriving on it, while Domini sticks to a low carb diet 80% of the time – but embraces the ketogenic diet for three weeks every year to allow her system reboot.

Low carb is approx 50g of carbohydrate a day, while the carbohydrate allowance on the ketogenic diet is around the 20-30g mark, depending on the individual.

An average apple contains approximately 20 grams of carbs, an average potato around 40 grams, while a small thick base pizza contains around 160 grams. It can take up to three weeks to reach the state of ketosis.

What are the benefits?

Domini understands that it can be a challenging diet, but says the results for weight loss and general health can be quite dramatic.

“It has gained in popularity in recent years due to its effectiveness in controlling blood glucose levels and has become popular among those looking for significant weight loss as well as endurance athletes,” she says.

"A whole host of metabolic benefits are introduced when you are in ketosis, but probably the biggest difference is the fact that your blood sugars don’t fluctuate as much, which reduces cravings and other symptoms associated with a blood sugar rollercoaster.

"It’s also fair to say that the tech world is becoming very interested in it as they recognise the mental clarity and other benefits it brings!”

As for the drawbacks? The healthy-eating advocate explains: “It can be challenging to comply with and it is certainly not for everyone.

"But a well designed ketogenic diet can be a great way to give your system a ‘break’ from the metabolic havoc that high carb diets have on our health. Anybody having an underlying condition (e.g. compromised liver or kidney function, immune deficiencies, diabetes or other chronic illnesses) needs to be supervised medically, but most people can enjoy a low carb diet, so that’s a good place to start!”

Domini believes that carbs should be approached with an open mind.

She adds: “I adore carbs, but they don’t adore me. I used to eat a low-fat, high carb diet and it did not suit me. I struggled to keep my weight off, was always ‘hangry’ and felt sluggish and sleepy after every meal.

Now, I’m a stone lighter, can fast for 24 hours quite easily and feel better. Knowing my blood glucose is low and hearing my oncologist comment on my low HbA1c helps me feel like I am on the right track.”

Ketogenic or Atkins?

There is probably less emphasis on the protein side with keto.

On an Atkins diet, protein is pushed more (think steak and eggs for breakfast) whereas on a well designed ketogenic diet, the emphasis is really on healthy fats and non-starchy vegetables (dark, green leafy ones) as well as smaller quantities of good quality oily fish and other proteins.

Find out more information on www.theketogenickitchen.com

This article first appeared in RSVP: https://www.rsvplive.ie/life/food/keto-diet-you-need-know-12455617

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Lamb dish for Easter

If you’re looking for a nice lamb recipe with a bit of a twist this Easter, check out this gorgeous recipe for Lamb Skewers by Domini. Really tasty and the whole family will enjoy them.

Lamb Skewers with Pistachio Aioli

Domini writes: “The rosemary skewers were very easy to make but don’t feel pressure to use them; wooden or metal ones work too. The only reason I used the rosemary ones was that the ones that had survived the winter in my garden were so stalky and tough that I decided to give them a final hurrah in the frying pan.

“The pistachio aioli is wonderful. It is so good that I urge you to slather it on all sorts of fish and chicken or even just keep it to blob on some cooked broccoli. The colour is gorgeous and even though minced lamb can sometimes be too ‘lamby’, this recipe was delicious. The aioli will make more than you need for this recipe, but it becomes a tad addictive after a while, so embrace the extra quantity for use for the rest of the week.”

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Lamb Skewers (serves 4 as a starter or part of large buffet)

  • 500g minced lamb
  • Good pinch salt & ground black pepper
  • 2 cloves garlic, peeled and crushed
  • Small bit of olive oil in a bowl or saucer
  • 4-6 rosemary stalks or wooden skewers (soaked) or metal ones
  1. Mix the lamb, salt, pepper and garlic. Then mould an equal amount of meat on the skewers or stalks using your hands that you should dip into the oil. Then put them all on a plate and chill, covered in the fridge until ready to cook.
     
  2. When you are ready to cook, heat up a bit more olive oil in a large non-stick frying pan and when it's nearly smoking, fry the skewers on each side until good and brown. You want them to form a good, dark crust so that they will stay fixed onto the skewers. Turn them over in the pan and shake them gently. You don’t want to manhandle them but rather coax them, into cooking on all sides.  
     
  3. Put on a large platter or individual plates with blob of the aioli and mixed leaves.
     

Pistachio Aioli

  • 110 g shelled pistachios
  • Big bunch parsley
  • 2 tsp. olive oil
  • 2 tbsp. capers
  • 1 egg yolk
  • 3 cloves garlic, peeled and crushed
  • Plus 100 ml olive oil
  • Juice of 1 lemon
  • Splash sherry vinegar
  • Small squeeze honey
  • Salt& pepper
  • Extra 50 ml olive oil or water
  1. On pulse mode, whizz the pistachios and parsley until they form a coarse and slightly chunky crumb. You may need to give them a shove with a spatula so that you blitz them in an even fashion. Add the 2 tsps of olive oil and capers, give it one final blitz and once you have an even crumb, leave it in the food processor.
     
  2. In a bowl, whisk the egg yolk with the garlic and then very slowly, start adding the olive oil until you can feel it emulsifying. Then you can add this a bit more steadily. Once you are at the halfway point of adding the 100 ml olive oil, mix in the lemon juice and then continue with the rest of the oil.
     
  3. Then add this to the ground up pistachios along with the splash of sherry vinegar, squeeze of honey and some salt & pepper. Process and then you can add either another 50 ml of olive oil or water, depending on how loose or rich you want to keep it. Do this until you get the desired consistency, but taste and adjust the seasoning. You may need to add more lemon juice, sherry vinegar or salt. Refrigerate until ready to use.
     

Thanks and enjoy!
Team Alchemy

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FISH & CHIPS

We never thought we’d be posting a Domini Kemp recipe for Fish & Chips but this one she did on RTE’s Today show is just gorgeous! And, as always, it’s supertasty, superhealthy and super easy to prepare. It will also please all the family and if you’re lucky, you may even have most of the ingredients in the fridge, freezer or cupboards!

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INGREDIENTS (serves four)

  • 100 g coconut flour
  • Good pinch sea salt
  • Loads of black pepper
  • 4-6 skinless white fish fillets , cut into strips (approx 600g)
  • 2 eggs
  • Olive oil

METHOD

Preheat oven to 200 C. Mix the coconut flour with the dried ingredients. Beat the eggs and together and drop the fish into the egg wash and then plop it into the "flour" and put on an oiled non stick baking tray or tray lined with parchment paper. Drizzle with a bit more oil and then bake in a hot oven until browned and crisp. This might take about 20 minutes in total and half way through cooking, it's good to turn them over (gingerly) so they can brown on both sides.

CHIPS

  • 2 sweet potatoes
  • good pinch smoked sweet paprika
  • good pinch thyme
  • goof pinch salt
  • drizzle olive oil

Cut the sweet potatoes into wedges. Toss with other ingredients and bake until tender.

Simple and quick!
Enjoy!

Thanks.
Team at Alchemy

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