Thursday, November 10, 2011

Delicious Eggs

What a versatile Food.... Fresh Eggs!!!

Nutritious & Economical

Firstly let’s look at what kind of hen eggs are for sale in Ireland...

Battery Eggs

These are eggs which come from hens which are reared in battery cages, there have been many improvements in these cages over the years. However the hens are still in crowded conditions and do not have access to natural light and free movement.

Eggs with the label ‘Barn Eggs’ are eggs which come from hens which are bred in doors in sheds with large tiers of perches plus floor space, nest boxes are provided and there may be natural light, systems vary but can be crowded , however they are an improvement on the battery system.

Eggs with the label ‘Free range’ are eggs which come from hens which do have access to an outside area with vegetation. However this does not mean that these hens are fed on a natural diet...

Eggs with the label ‘Organic Eggs’ come from hens who are fed on a natural diet.. In addition the stringent standards of the Organic Standards are also met.

Eggs & nutrition.

Eggs are a concentrated nutritious source of good quality protein (especially Organic Eggs) They are easy to cook and can provide nutritious, economical meals in minutes for all the family.

2 Eggs provides nearly one third of the daily protein required by an average woman and almost one quarter of a man’s requirement.

Over the years there has been some concern that eggs increase cholesterol, however there have been many studies and one conducted by our own Trinity College has shown that this fear of cholesterol rising with eggs is unfounded and that 7 eggs a week or an egg a day can play an important role in achieving a nutritious diet in a healthy child or adult without having an effect on cholesterol levels.

Cooking Eggs....

Breakfast ideas

Simply scramble – add bacon, smoked salmon, chopped tomatoes, mushrooms, fresh herbs...

Boil – butter fingers of toast and simply dip in!!

Poach – crack egg into a small bowl, bring water to the boil, stir to swirl and slide egg in ....cook for 2 mins

Remove with a slotted spoon and pop on top of a toasted bagel.

Lunch – Dinner

Egg Salad hard boil the eggs – cool in cold water, peel slice in half – add to a salad of mixed leaves, cucumber, tomatoes, red onion & radish

Poach – and top on buttered bagels or brown bread

Add some spinach , mushrooms, bacon or smoked salmon... also try some steamed asparagus sprinkled with a little parmesan cheese.

Make an omelette – 2 eggs, 1 tbls water, salt & pepper... whisk – heat a non stick pan ... pop onto the pan and cook for 2/3 mins, fold over or pop under the grill to finish...

Try these fillings....

Spinach, mushrooms & grated mozzarella

Chorizo, red pepper & goats cheese

Tomatoes, finely chopped red onion, grated cheddar

Bacon, grated mozzarella & tomato

Smoked Salmon, dill & cream cheese

Quick Baked Eggs, mushroom & cheese

2 eggs

2 tbls of cooked mushrooms

2 tbls of grated cheese

Salt & Pepper

Pop a tbls of mushrooms into two ramekin dishes

carefully break an egg into each ramekin

Sprinkle over with salt, pepper & cheese

Place dishes into a shallow roasting dish or cake tin

Pour boiling water to cover half way up ramekin

Bake in a heated oven 170 c for 10 mins... until the white is just set and the yolk still a bit wobbly...

Serve with toasted brown bread.

Huevos Rancheros – Serves 4

Ranch Eggs….These tasty eggs are a traditional Mexican mid morning dish served to Ranch workers who had been working since day break. It’s very old traditional dish and every Ranch Kitchen would have had their own version. This recipe is an easy one for you to try.

4 flour tortillas

1 white onion finely chopped

1 green/red/or yellow pepper

2 red chillies, finely chopped

1 clove of garlic finely chopped

½ teasp of dried or 1 handful fresh oregano

1 can of chopped tomatoes

1 can of kidney beans drained & rinsed well

1 small cup of water

1 tbls of olive oil

8 eggs

1. Heat the oil in a large frying pan over medium heat.

2. Add the onion and pepper and cook for five mins until they are soft.

3. Add the chill & garlic and cook briefly.

4. Pop in the chopped tomatoes with the oregano and water, bring to the boil, turn down the heat, and simmer gently for 8-10 mins until the sauce thickens, then add the kidney beans heat for a further 2 mins.

5. Season with Salt & Pepper

6. Smooth over the top of the mixture and make eight hollows with the back of a spoon.

7. Crack the eggs into each hollow and pop the lid on the pan.

8. Heat the tortillas on the grill or in the oven and quarter when warm.

9. Cook the eggs for 5 mins or until they are set.

Scoop out 2 eggs serves per person with the tortillas served on the side. You can also serve on the side tomato salsa, sour cream, refried beans, avocado, & grated mozzarella cheese for a complete meal!!

Friday, November 4, 2011

Pumpkin Time!


Pumpkins have become extremely easy to buy and many of us may have some ‘lurking about’ after Halloween, here are some great dishes to help you get cooking with pumpkin… have a look in the shops at the different varieties and don’t forget the beautiful butternut squash, from the same family but really sweet and delicious..

Baked pumpkin with penne & basil butter

Serves 4

1kg pumpkin

100g real butter

600g penne pasta

80g pinenuts

¾ cup shredded basil

4 tablespoons of Parmesan cheese

1. Cut pumpkin into big bite size pieces, place on a baking tray, drizzle with olive oil and cook @ 220 until tender…

2. Meanwhile cook the pasta in lots of boiling ½ teasp of salted water until just al dente. Heat butter over medium heat in a small pan until foaming add garlic, cook for 2 mins then add pinenuts, cook till golden be careful not to burn

3. Remove from heat, add basil.

4. Drain pasta, add the basil butter, pumpkin & 2 tablespoons of parmesan combine and serve immediately… with the extra parmesan in a little bowl on the side...

Asiany Butternut Squash Ginger & Coconut Soup

Serves 6

1 large butternut squash peeled and roughly chopped

3 medium sized potatoes peeled & chopped

2 garlic cloves chopped

2 inch piece fresh ginger grated

1 large onion chopped

1 litres veggie stock or about 5 cups

1 cup of coconut milk

1 tablespoon of peanut oil

pinch of nutmeg

salt & pepper to taste

Season with chopped coriander

1. Heat the peanut oil and pop in the onion & garlic cook until tender.

2. Pop in the squash, potatoes & half the grated ginger.. cook for a few mins.

3. Add ½ the veggie stock allowing the veggies to soak up the liquid then add the remaining stock and simmer until veggies are tender.

4. Blend soup and then gradually stir in coconut milk and pinch of nutmeg..

5. Season to taste and serve with scattered coriander on top..

Served with crusty bread…..

Warm Roast Squash Spinach & Feta Salad

1 medium butternut squash

1 red onion thinly sliced

2 large handfuls of baby spinach

2 tbls of pinenuts

1 orange juiced

1 handful of feta cheese cubed

1 tsp of paprika

2 tbls of olive oil

1. Slice the butternut in half, scoop out the seeds, chop into cubes without the skin on. Heat the oven to 200 pop the squash on a tray and drizzle with olive oil.

2. Pop the pinenuts onto a baking tray and cook for about 5 mins until golden. Remove from tray pop on a plate.

3. Heat a pan with the remainder of olive oil and cook the onion for about 2 mins then add the paprika and pumpkin.

4. Leave to cool

5. Combine the butternut mixture with the spinach, transfer to a bowl

6. Scatter the pinenuts and feta gently thru the spinach.

7. Lastly squeeze over the fresh orange juice

Some quick ideas….

· Salty Pumpkin Seeds, scoop out the seeds, wash, dry pop on a non stick baking tray for about 7 mins @ 180, remove sprinkle with sea salt and use as a snack or sprinkle over soups & salads....

· Roast pumpkin as a side dish – cut pumpkin in half scoop out the seeds, chop into large sized chunks drizzle with olive oil, pop onto a baking tray in a preheated oven for 15 mins or until tender.

· Creamy Pumpkin & Sweet Potato Mash – cut pumpkin in half, scoop out the seeds, quarter and peel. Chop into bite sized cubes. Peel sweet potato cut same sized as pumpkin, steam for 15 mins or until tender. Mash until smooth with 2 tbls of warmed cream & salt & pepper

· Make a delicious risotto w roast Pumpkin, fresh sage, mushroom & parmesan

· Add cubed pumpkin to a veggie curry in lieu of potatoes.

· Small varieties include the Orange Minikin, Golden Nugget & Gem Squash are delicious roasted whole or stuffed with rice, nuts & spinach..

Thursday, October 27, 2011

Irish Halloween traditions

The Celts celebrated Halloween as Samhain –which means the Feast of the Dead’.The celebration also marked the end of summer and the start of the winter months.

Then, in Christian Times, the first of November was and still is celebrated as All Saints Day – a celebration for those saints that do not have a specific day of remembrance.

The night before was known as ‘All Hallows’ Eve which, over time became known as Halloween!!

A Very Quick Barmbrack

1 ½ cups of mixed fruit

12oz self raising flour

1 egg

2 teasp cinnamon

3 tablespoons of brown sugar

3 tablespoons of milk

1 mug of cold tea

Some rings wrapped in parchment paper.

Soak fruit overnight in the mug of cold tea

Whisk egg, milk, cinnamon, and mix in strained fruit. Stir in the brown sugar until well combined ensuring there are no lumps. Sieve in the flour and fold into the mixture Grease a loaf tin and pop the mixture into it.

Transfer to oven and cook at 180 for 40 minutes - (Cover with tinfoil after 20 mins) and cook until when skewer is inserted it comes out clean (which is about 40 mins)

Some fun stuff for kids…

Toffee Apples

6 dessert apples

6 lollypop sticks for holding apples

225g brown sugar

25g butter

110ml water

2 tbsp golden sugar

½ tsp vinegar

Pop the sugar and water into a saucepan together, stir over a moderate heat until sugar is dissolved (its not cloudy) add the vinegar, golden syrup and butter.

Bring to the boil and cook without stirring until it reaches whats called (hard crack stage) 138c or hardens into a ball when dropped into a jug of cold water. This takes about 10 mins of boiling time.

Pierce each apple with its wooden stick , once the toffee is ready dip each apple into the hot toffee, swirl it round to coat it fully.

Leave to set on a lightly oiled tray. If you’re not going to eat immediately wrap in cellophane to keep

Also a great idea for pressies is to wrap in cellophane with ribbons.

Chocolate Dipped Apples

6 Irish eating apples

225 grams chocolate

2 tbls of butter

Sprinkles, or whatever decorations you fancy..

Simply melt the chocolate & butter over a pan of simmering water

Spike the apples with lollipop sticks

Twirl them around in the hot chocolate mixture

Have the sprinkles on a plate ready to dip the choc apples into... simple but very delicious.

Wrap in cellophane with ribbon for a great pressie.....


Colcannon

Comfort food at its best – this recipe differs depending on where you come from in Ireland…

6 medium sized potatoes 1 cup boiling milk

1 medium green cabbage Salt & Pepper

3 tablespoons butter

Cook potatoes in their jackets in cold salted water bring to the boil and after 10 mins strain off most of the water.

Place lid on pan and allow to steam until fully cooked, this method steams the potatoes and prevents them from getting too mushy…

Remove dark leaves from cabbage and cut into quarters, and then slice finely. Barely cover cabbage in water add a little salt and cook until tender. Mash potatoes, cabbage butter, salt & pepper, and boiling milk until combined nicely… just delicious..

Variations…

· Add some finely sliced onions boiled in milk

· Cook 2 parsnips and combine into potato & cabbage mixture

· Ulster Champ, 2 cups of peas & 4 tablespoons of chopped parsley

· Top with a fried or poached egg.

To serve you just place a few good heaped tablespoons onto the centre of the plates, place a knob of butter on top and scatter with chopped parsley..


How about cooking some fab ham to go with the Colcannon

I’ve found the best way to cook a ham is to first steep it for a couple of hours in cold water, then change water and bring to the boil..

If you don’t have time to do this then bring ham to the boil in cold unsalted water.. strain once boiled and refill with cold water bring back to the boil and repeat the process before settling down to a simmer… this method rids the ham of excess salt.

Cooking times vary a little however if you allow 20 mins per pound and then check by inserting a a skewer into the centre if it comes away easily when inserted into centre its perfectly cooked if not allow another 10 mins and try again.

Drain all the water from ham, transfer to a baking dish, leave to cool a little and then trim ham of excess fat..

Meanwhile make a Honey Mustard Glaze

6 tablespoons of brown sugar

4 tablespoons of honey

2 heaped tablespoons of wholegrain mustard

Combine the above ingredients in a bowl, coat the entire ham with the glaze and roast @ 180 for 20 minutes… cool a little before slicing..

Quick but tasty alternatives

· Butcher Thick Smokey bacon rashers

· Butcher Gammon steaks

Tuesday, August 9, 2011

Marinades & Sauces


· Honey Lemon Mustard Marinade 2 tbls of honey & 1 tbls of wholegrain mustard, Juice of 1 lemon – combine all of the ingredients delicious with chicken, saussies or grilled veggie skewer

· Sweet Chilli, Coriander, Lime, Marinade or Sauce…. 4 tbls sweet chilli sauce, 1 handful of coriander chopped, 2 limes juiced – combine all the ingredients great with Salmon, Prawns, or Chicken

· Marinade straight from your fridge/cupboard..

  • Curry pastes mixed with natural yoghurt
-rub straight onto meat joints & chill for a couple of hours or overnight.
  • Curry paste combined with teriyaki or sauce sauce
-rub straight onto meat joints & chill for a couple of hours or overnight.

Honey, soy sauce & lemon juice

Red currant jellies, Mint Jellies mix with a little hot water to dissolve and then combine with extra garlic & fresh herbs..

Soy, sweet chilli sauce, garlic & fresh herbs

Yoghurt Sauces & Chutneys

– we use An Organic Natural Yoghurt as it produces a more flavoursome creamy sauce or chutney however you can also use Greek Yoghurt..

· Saffron yoghurt – small pinch of saffron strands, 3tbs of hot water, 4 tbsp Organic Natural Yoghurt, 1 garlic clove crushed 2 tbsp of lemon juice 1 tbsp olive oil – infuse the saffron in hot water for 5 mins, place all of the other ingredients into a bowl and pour the infusion into bowl, whisk well to get a smooth golden sauce. Chill.

· Lime yoghurt - 4 tbsp of Organic Natural Yoghurt, 2 tbsp of finely chopped coriander, grated zest of 1 lime, 1 tbsp of extra virgin olive oil – pop all the ingredients into a bowl whisk well, taste you want a vibrant, tart, citrusy flavour so add more lime juice & coriander if required – chill

· Middle Eastern Chutney – 4 tbsp Organic Natural Yoghurt, 1 tbsp finely chopped coriander, 1 tbsp of chopped mint, 1 teasp of cumin, 1 clove of finely chopped garlic. Combine all of the ingredients and chill..

· Tomato & Coriander Salsa – 6 chopped Roma tomatoes, 1 tbsp of ex virgin olive oil, 1 handful of chopped coriander - combine all of the ingredients together & Chill

· Sweet Basil, Roast Pepper & Garlic Salsa

3 Roast peppers finely chopped, 1 Garlic clove finely chopped, 1 handful of fresh basil, 1 tbsp of ex virgin olive oil – combine all of the ingredients together & chill

Chicken Kofta wraps with yoghurt chutney

2 cloves of garlic bashed

4 Chicken breasts

3 tbs mild curry paste

Meanwhile make your chutney......

Yummy… Yoghurt chutney

8 tablespoons of organic natural yoghurt

1 small red chilli chopped finely

2 tablespoons fresh mint chopped

1 tablespoon of coriander chopped

Combine all of these ingredients to form yummy chutney…

Now all you need is a bowl of mixed salad leaves & your bbq..

Place the skewers on the bbq and cook for about 10 mins turning occasionally until evenly browned …when cooked heat your wraps for about 10 secs each side on the bbq.

To serve push the kofta off the skewer into the wrap with some leaves and a tablespoon of the chutney and fold to make and edible parcel…..

Middle Eastern Veggie Skewers

1 red pepper

1 yellow pepper

10 mushrooms

1 aubergine

1 courgette

3 tbls of olive oil

1 tbls of cumin

½ tbls of chilli flakes


1. Chop the peppers into bite sized pieces

2. Slice the Courgette & Aubergine into bite sized thick pieces

3. Cut the mushrooms in half

4. Skewer the veggies creating colour and variety

5. Combine the olive oil with the cumin & chilli

6. Brush the veggies skewers with the olive oil mix & pop onto the bbq for about 12 mins.