Lilly Higgins

2 months ago | independent.ie | Lilly Higgins

Chef Lilly Higgins: ‘We could be eating Bolognese and my daughter will say: There’s too much fennel in this. I’ve created a monster’ Just SayingThe kitchen is where the heart is for Lilly Higgins. Photo: Gillian CarneyLilly Higgins is a chef and food writer who lives in Cobh with her husband and three children.​I grew up in Cobh, in Cork, rural Ireland in the 1980s. My grandad was a farmer. We were very much tied to the land and aware of the seasons.

Nov 7, 2024 | rte.ie | Lilly Higgins

Lilly Higgins' chicken with maple & garlic butter roast vegetables: Today Updated / Thursday, 7 Nov 2024 16:21 Recipe courtesy of Kerrygold Recipe courtesy of Kerrygold Ingredients 2 x chicken breasts Carrots Parsnips Potatoes Beetroot Maple syrup Kerrygold Garlic butter Salt and pepper Olive oil Rosemary or thyme Method Peel & chop carrots, parsnips, potatoes & beetroot into similar sized pieces.

Nov 7, 2024 | rte.ie | Lilly Higgins

Lilly Higgins' garlic butter bread wreath Updated / Thursday, 7 Nov 2024 16:23 Recipe courtesy of Kerrygold Recipe courtesy of Kerrygold Ingredients 800g strong bread flour, plus extra for dusting 1 x 7g sachet of dried yeast 1 tsp salt 1 tsp sugar 550ml tepid water 1 x Kerrygold garlic butter stick, melted 2 tbsp chopped parsley Method Place the water, yeast & sugar in a jug. Stir well and leave to sit for 5 mins.

Jul 21, 2024 | irishtimes.com | Lilly Higgins

Zest of 1 lemon & juice of ½ lemon½ tsp smoked paprika1 tbsp olive oil½ tsp salt4-8 lamb steaks2-3 tbsp harissa paste2 cloves garlic, mincedLarge pinch salt1 tsp honey or maple syrup½ tsp smoked paprika1 tbsp olive oil2 x tins cooked chickpeas, drainedJuice of ½ lemon1 small bunch flat leaf parsley, finely choppedMarinade the lamb steaks in the lemon zest, juice, olive oil and salt. Set aside. Mix the harissa, garlic, salt, honey, paprika and olive oil together until smooth.

Jul 15, 2024 | irishtimes.com | Lilly Higgins

Tonnato is a creamy tuna mayonnaise made with anchovies, capers and lemon juice. It hails from northern Italy and is the perfect sauce for summer. Serve a bowl of creamy tonnato with grilled broccoli spears hot off the barbecue or use it instead of regular mayonnaise for a potato salad. The tonnato sauce is equally good drizzled over a platter of sliced summer tomatoes and scattered with a few extra caper berries.