SARAH'S MENU

Sarah Donohue's menu included the following dishes:


STUFFED VINE LEAVES

Ingredients:
Rice
Olive oil
Herbs, including garlic
Vinegar
Lemon juice

Method
Cook the rice and add olive oil and herbs to make it hold together. Add some vinegar and lemon.

Soak the vine leaves in boiling water for 20 minutes until they soften. Wrap the rice in the vine leaves and bake in oven.

SHOULDER OF LAMB WITH APRICOTS AND HONEY

Ingredients:
Onion
Lamb
Dried apricots
2 tablespoons of honey
2 lemons
Almonds

Method
Preheat a large pan and add thickly chopped onions. Then add the lamb and season with garlic, salt and pepper. Stir the lamb and onion mix until it is cooked through. Add the apricots, lemon, some almonds and 2 tablespoons of honey. Cook until all the juices have blended into a fragrant stew. Serve on a bed of couscous.

CHICKEN IN MOROCCAN SPICES

Ingredients:
1 chicken Saffron
Lemon
Tarragon

Method
Marinade the chicken in traditional Moroccan spices including tarragon, coriander, lemon and saffron. Wearing gloves to protect hands from dye, massage the marinade into the chicken. Glaze with olive oil, cover with foil and oven cook through for about 1½ hours. Serve with cold tomato wedges and hard-boiled eggs.

PEPPERMINT TEA

Ingredients:
1 large bag of peppermint leaves

Method
Bruise the mint leaves by beating them with a rolling pin inside a plastic bag. This helps to let the flavour infuse. Remove leaves from plastic bag and place in a pot. Fill the pot with water until the leaves are covered, place the lid on and boil the water. Drain most of the leaves and serve.