Thursday, November 27, 2014

Festive Pressie Ideas

Limoncello – traditional lemon liqueur originating from the Amalfi Coast

Cranberry Relish – great gift to give family or friends – stores for the next 4 weeks fantastically 

Apple & Walnut Marmalade – delicious with cheeses

Wonderful Italian Chocolate Christmas Cake 
If youre not into Traditional Christmas Cake why not try this..
-A rich chocolate cake with the festive flavours of cinnamon, orange and brandy..


Limoncello
Limoncello is a traditional lemon liqueur, originating from the Amalfi Coast in Italy.  Thanks to an old Italian Friend of mine, many years ago I managed to persuade her to part with her Uncle’s Limoncello Liqueur recipe its actually a vv simple recipe and uses few ingredients.

Keep Limoncello in the freezer, its fab as an after dinner drink in a little shot glass. Or pop a nip in sparkling wine with a strawberry!!!

You just need a little time and patience ... the end result is worth it...

So here’s what you need...

8 unwaxed lemons
500ml of vodka
2 cups of caster sugar
2 cups of water

Soak the lemons in cold water for 1 hour, remove and dry well.
Get yourself a very sharp knife and very finely peel the lemons, ensuring no pith is attached.

Pop the peel into a large jar and cover with 350ml of vodka.  Cover and allow to stand in a cool dark place for 3 days.

3 days later

Pop the sugar into a pot with 2 cups of water, combine well and bring to the boil.
Reduce the heat, and simmer for 20 mins.  Allow to cool completely.  
Add the syrup to the vodka/peel mixture and combine really well.
Allow to stand again in a cool dark place for 2 days.

2 days later

Add the remaining vodka, 150ml to the jar.  Allow to stand again in a cool dark place for 2 days.


2 days later
Filter the mixture through muslin and use a funnel to pop the liquid into a bottle.  
I buy some of those flip top bottles and it looks great in them...
Leave to Stand in a cool dry place for 1 week before popping into the freezer.


Cranberry port and orange relish

450g Cranberries 
Juice and zest of 3 oranges
1 piece of fresh ginger peeled and halved (bout the size of your thumb)
75g caster sugar
3tbs port

  1. Heat the cranberries, orange juice, port, ginger and sugar in a saucepan stir until sugar has dissolved.  
  2. Bring to the boil and stir again, cover and simmer for 5 mins.  
  3. When cool remove the ginger.  
  4. Pop into a clean sterilised jar and store in the fridge for up to 3 weeks..


Make addition batches and tie jars with festive ribbons to make great gifts..


Apple & Walnut Marmalade… 

Delicious with cheeses.. 

450g red eating apples
60g unsalted butter
juice and zest of unwaxed lemon
75g soft brown sugar
125g walnuts chopped roughly
2 tbs of brandy

  1. Cut apples into quarters.. don’t peel…  take out core and cut quarters up into little pieces… 
  2. Melt butter and add lemon, sugar and apples, Simmer for about 15 mins stirring occasionally, until apples are cooked but not falling apart.  
  3. Turn up the heat to cook off the excess liquid. 
  4.  When the mixture is cool, add the walnuts.
  5. Transfer to a sterilized jar and store in the fridge for about 1 week.


Wonderful Italian Chocolate Christmas Cake

A rich chocolate cake with the festive flavours of cinnamon, orange & brandy

225g dark chocolate
25g unsalted butter melted and cooled
2 tablespoon v fine breadcrumbs
125g whole blanched hazelnuts
125g walnut pieces
5 drops of vanilla extract
65ml brandy
1 teasp cinnamon 
200g golden caster sugar
5 large eggs separated
1 large orange, scrubbed under warm water and the peel without pith 
remove with a potato peeler and very finely chop

8 in loose bottomed tin
Pre-heat the oven to gas mark 4 350 or 180


  1. Begin by buttering the cake tin generously, then sprinkle the inside with breadcrumbs, shaking off any excess.  
  2. Pop the hazelnut and walnut pieces in a food processor, then break the chocolate into small pieces and add to the nuts.  Pulse the machine on and off until the mixture is of a grainy consistency, but not finely ground.  
  3. Transfer the mixture to a large bowl and stir in the vanilla extract, brandy cinnamon and melted butter and sugar mixing thoroughly.  
  4. Now gradually add the egg yolks, mixing in very well and finally add the orange peel.
  5. Next whisk the egg whites to the stiff peak stage but not so thick that they become dry.  Gently fold them into the chocolate mixture with a large metal spoon a few tablespoons at a time.  
  6. When all the eggs have been folded in spoon the mixture into the tin and bake in the oven of the centre shelf for about 1 hour to 1 hour 10 mins.  
  7. Cover the cake loosely with baking parchment for the last 10 mins to prevent it becoming too brown.   
  8. Remove – leave in the tin for a few mins then pop out to cool on a wire rack.
  9. You can put some chocolate icing on this cake however I think it looks just fab to decorate with a sprig of holly or some little red berries & a dusting of icing sugar.
  10. This cake freezes perfectly and keeps in the fridge wrapped in parchment & foil for about 2 weeks.. if you can resist it…..

Thursday, October 30, 2014

Spooky Feast!

Guacamole 

Avocados x 2 – chilli optional – 1 lime juice  - coriander
Combine the avocados, chilli, lime juice and coriander..

Creepy Tortillas 

8 Tortillas – Halloween cookie cutters

Spray tortillas with cooking spray – cut out shapes – lay on a baking tray cook at 180 until slightly browned – cool on a wire tray – when cool store in an airtight container..  

Cauldron Of Green Curry.. serves 4 

Green curry paste 2 tablespoons -  1 can of coconut milk –
4 chicken breasts – 1 courgette – 1 cup of frozen peas – 1 handful of torn basil.

Heat the curry paste on a gentle heat – combine with the coconut milk, bring up to a simmer – add the chicken & courgette bring back to a simmer for 15 mins – add the peas & torn basil..
Serve with steamed rice..


White Chocolate Ghosts…..

200g bar white chocolate 
4 medium-large, ripe bananas
3 tablespoons desiccated coconut
A handful dark chocolate drops

Method
In a small bowl, gently melt the chocolate either in the microwave – in short bursts on high or over a pan of simmering water (make sure the bowl isn’t touching the water). Set aside for a moment while you get the bananas ready.

Peel the bananas, cut in half, and push a lolly stick into the middle of each piece. Spread the coconut out in a shallow bowl. Line a large baking tray with baking parchment, and make sure there is room for the tray in the freezer.


Using a pastry brush, coat a banana half in chocolate, letting excess drip away. Sprinkle with plenty of the coconut until coated, then set it on the prepared sheet. Now add two chocolate eyes and a mouth, and if you like, cut a few little eyebrows from the chocolate drops too. Freeze the lollies for at least 4 hrs, and up to a week.

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 day 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

Friday, October 24, 2014

Pumpkins!!!


Would you believe there are over 700 different types of pumpkin, squash & gourds all from the same family.  Pumpkins vary from the Jack O Lantern types we see mainly in our stores and which can grow to over 50 stone

Jack O Lanterns are the big orange variety you see mainly in our stores – however there are also Big green & Orange pumpkins nick named Bat wings – White Cloud can be large or small white pumpkins – Red kuri – you may see as medium sized deep orange/red pumpkins or another version of Jack O Lantern affectionately called Goosebumps – its like a Jack o Lantern but with bumps all over and can also be carved ...   

Ireland’s had a great crop of pumpkins this year and the annual Pumpkin Festival begins in Virginia this Friday 
Last years winner at the festival produced a pumpkin weighing in more than 48/12 stone!



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 with a few cloves of garlic in a preheated oven for 15 mins or until tender. Fantastic with a Sunday Roast..
  • 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 &  parmesam


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..

Make roast pumpkin & fresh ginger soup


Roast pumpkin is fab with pasta try tossing some cooked penne with a 1 tbls of chopped bacon pp, 2 tbls of roast pumpkin & 2 tbls of cream w parmesan…


Pumpkin cup cakes or Pumpkin cake mixture 

1 and 3/4 cups (220 grams)  all purpose flour 
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg*
1/4 teaspoon ground cloves*
1/2 cup (100 grams) dark brown sugar
2 large eggs
1 cup (227 grams) pumpkin puree 
1/2 cup (120 ml) vegetable oil
1/3 cup (80 ml) milk
1 teaspoon vanilla extract
Preheat oven to 350F degrees. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.
In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.
In a medium bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.



Some fun stuff for kids…


Chocolate Dipped Apples

6 Irish eating apples
225 grams cooking chocolate
Sprinkles, buttons or whatever you fancy..

Simply melt the chocolate over a pan of simmering water, then spike the apples with wooden skewers or lollipop sticks and twirl them around the chocolate.. then dip in the sprinkles.. Just lovely..



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. 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. 2. Pop the pinenuts onto a baking tray and cook for about 5 mins until golden.  Remove from tray pop on a plate.
  3. 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. 4. Leave to cool
  5. 5. Combine the butternut mixture with the spinach, transfer to a bowl
  6. 6. Scatter the pinenuts and feta gently thru the spinach.
  7. 7. Lastly squeeze over the fresh orange juice







Friday, July 25, 2014

Halloumi Cheese - for BBQ and Salad

Lets talk about Halloumi Cheese….

Halloumi 

Halloumi is a Cypriot semi-hard cheese made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk.  It has a high melting point, due to its firm texture and can be fried, grilled or bbq’d..

Taste…

It tastes slightly salty but has a mild flavour…

Where to buy?

Its now readily available in supermarkets and speciality stores


Simple ideas for using Halloumi 

Spicy chickpeas with halloumi 

Chickpeas, tomatoes, celery, peppers, baby spinach, juice of 1 lemon splash of hot chilli oil.. or light olive oil and half a chilli pepper sliced finely and combine with the oil before drizzling over the chick pea mixture…  

Combine all of these ingredients together and place on individual plates ..

Slice the halloumi – drizzle a non stick pan with oil – heat and pop the halloumi on the pan for 1-2 mins each side….  

Place the slices of halloumi over the Spicy Chick peas .. scatter with fresh flat leaf parsley …



Marinated Halloumi kebabs with chilli & lime

Kebabs

Cubed peppers red and yellow, button mushrooms, 1 pack of halloumi..

Marinade 

2bls of Olive oil, 2 cloves of garlic chopped finely, juice of 2 limes, 1 handful of fresh coriander, 1 chilli chopped finely (if you like spicy food) 

Mix all of these ingredients together in a large bowl and pop the kebab mixture into the bowl combine well and leave to rest in the fridge for a couple of hours or overnight.

Thread onto skewers, alternating between halloumi, peppers, & mushrooms – reserve the remainder of the marinade for brushing over the skewers as you cook them on the bbq or grill…  

Serve with a big mixed salad 


Also try marinated halloumi with olive oil, fresh lemon juice & rosemary ..

Try halloumi , courgettes, red onion and mushroom skewers..





Grilled halloumi, watermelon, pea & mint salad 


This has to be the salad of 2014….   Fantastic in this beautiful weather with the cooling mixture of watermelon and mint and the saltiness of the halloumi ….   


3 cups of watermelon cut into chunks – remove the seeds
2 handful of rocket leaves 
1 handful of fresh mint leaves 
1 cup of cooked petit pois fresh or frozen – (optional)
1 block of halloumi sliced into 8 pieces
Drizzle of olive oil

Lay the rocket leaves on a platter  or shallow bowl – pop the peas, and watermelon over the rocket leaves… 

Heat the grill, pan or bbq and cook the halloumi for 1-2 mins each side -  pop on top of the rocket leaves & scatter with fresh mint..  



Great for sharing and fantastic with warm pitta bread and a mint tzatziki ….

Thursday, July 3, 2014

Lovely Summer Salads

Beetroot, Radish & Almond Salad

4 Beets - sliced
6 Radishes – sliced
3 tbls of flaked almonds
2 tbls of crème fraiche
1 tbls of natural yoghurt
  1. Pop flaked almonds onto a baking tray and transfer to a preheated 170 oven for about 5 mins or until just beginning to turn  in colour
  2. Place the beets & radishes into a bowl
  3. Combine the crème fraiche & yoghurt until smooth
  4. Reserve a tbls of almonds & then scatter the remainder over the top of the beets & radishes and combine gently with the dressing.
  5. Transfer to a shallow bowl & decorate the top with the remaining almonds.


Pink Slaw

4 generous handfuls of red cabbage
4 generous handfuls of white cabbage
2 tablespoons of crème fraiche
½ tablespoon of horseradish

  1. Remove the outer leaves from the red cabbage and using a potato peeler (or a steady hand and sharp knife) finely shred the cabbage.. 
  2. Same for the white cabbage
  3. Combine the Crème Fraiche and horseradish and mix through 
  4. Transfer to a serving bowl with a garnish of any green herb!!

Carmelized red onion & Sweet Potato Salad

3 Sweet potatoes
8 baby potatoes 
6 cloves of garlic
1 red onion 
3 tbls of balsamic vinegar
1 tbls of sticky brown sugar
Sea Salt
  1. Slice the baby potatoes in half & then chop the sweet potatoes into approx the same size pieces.
  2. Slice the red onion thinly removing tough ends etc.
  3. Pop into a bowl and 2 tbls of balsamic & the brown sugar over the onion, mix to combine then transfer onto  baking tray to a preheated oven 170 for about 5/6 mins… check to see if beginning to caramelise if not leave another few mins.  Remove when cooked and set aside
  4. Transfer to potatoes to a baking tray and add the garlic cloves unpeeled.
  5. Pour the olive oil over the potatoes & garlic ensuring they all have a coating .
  6. Pop into the oven for about 20 mins or until cooked 
  7. Transfer to a mixing bowl and add the caramelised onions, balsamic & seasalt… using your hands toss gently until well combined…

Fatoush Salad 

A Greek inspired salad of diced veggies tossed with a lemon dressing & topped with fried Haloumi cheese.

2 red peppers cored & diced
1 cucumber diced
4 nice ripe vine tomatoes diced
1 red onion finely chopped
2 garlic cloves  crushed
2 tablespoons chopped parsley, coriander & mint
3 Pitta breads grilled, & torn into bite size pieces
1 tbls olive oil
4 slices of haloumi cheese, sliced

Lemon Dressing
4 tbls olive oil
2 tbls lemon juice
1 tbls water
½ teasp of sugar
salt & pepper

Combine the lemon juice, sugar, water, salt and pepper, then gradually whisk in the olive oil.

Combine all the veggies & herbs in a large bowl and toss with the lemon dressing.  Now add your grilled pita bread and combine well until all ingredients are nicely coated.  This salad is best left now to infuse for about 20 mins.  Just before serving.. heat the oil in a non stick pan and gently fry the haloumi slices..  Transfer salad to a large platter with the haloumi placed on top..

Buy infused oils they are a wonderful way of getting flavour easily into salads

Greek Salad w chilli oil..  Buffalo Mozzarella Salad with lemon oil –

My favourite salad at the moment – plate of baby leaves topped with buffalo mozzarella slices x 4 – beetroot x 2 sliced , half an avocado sliced,  Roma tomatoes, cucumber for crunch - fresh basil leaves – sesame seed, pumpkin seeds – balsamic – honey & little olive oil dressing 

Lettuces and salad

There are so many different varieties of lettuce and salad leaves available. When choosing lettuce to buy look for blemish free leaves or if you are buying leaves in bags check they have not been bruised in transit or look wited in the bag & check they are well in date as they tend to not be so good on their last day.
Its also easy to grow you r own leaves, buy a variety of packets of seeds, simply sprinkle the seeds into pots with compost and pop out.....

Baby leaf spinach
Is a fantastic, as it has great keeping properties, it is tender yet thick with a pleasant yet fragile taste. It also doesn’t wilt like many other leaves so it holds its shape longer in salads. 
Suggestions:  It combines well with olive oil dressings. We serve it tossed in olive oil & balsamic and topped with warm goats cheese & toasted pinenuts.  Its fantastic tossed thorough penne pasta with some grilled red pepper.

Cos Lettuce
Cos lettuce is easily recognisable by its elongated leaves,  it has a firm, crispy texture and a subtle nutty flavour.  It keeps well in the salad drawer of the fridge
Suggestions:  It is the classic lettuce for Caesar Salad, but can also be used mixed with other leaves and sprinkled with some seeds.

Frisée
Frisee are curly feathery leaves that range in colour from yellow & white to Yellow & green.  They can be quite bitter so I wouldn’t suggest that you make a salad entirely of Frisee, however if you mix them with other leaves & they provide texture to a salad.

Iceberg lettuce
If your kids don’t like salad try them on Iceberg this summer.  Its a fantastic versatile lettuce which is also great value as it will keep fresh for up to 5 days. Kids like the crunchy texture .
Suggestions:  Try it next time you are making the kids sandwiches with chicken & cucumber ... 

Lamb's lettuce
Are small spoon-shaped leaves, they have a subtle nutty flavour, and are lovely mixed with other leaves
Suggestions:  Use in mixed salads, try a honey mustard dressing

Butterhead lettuce
Our traditional lettuce is still growing strong and there are so many varieties.  
Suggestions: use as a salad garnish or with mixed leaves

Little gem
Is a small compact lettuce with crispy, round leaves. 
Suggestions add crunch to a  Waldorf salad with celery, apple, walnuts and mayonnaise. Or simply use as a side salad with tomatoes & cucumber with a creamy dressing

Mizuna
Is similar in appearance to rocket, this Oriental leaf has a hot, mustardy flavour.
Suggestions: use in mixed salads and stir-fries.

Radicchio
Is easily identifiable by it distinctive pinkish, red leaves.  Radicchio adds a splash of colour to any bowl of salad.  It has a slightly chewy texture, similar to cabbage leaves.
Suggestions:   use to mix into  salads and as a garnish for a variety of savoury dishes.

Rocket 

Is  strong, peppery leaf with jagged-edged indented leaves which has a delicious peppery taste.  It can have quite a strong flavour so a little goes a long way.
Suggestions   It works really well with Mediterranean ingredients such as Parmesan cheese and pine nuts.  Also delicious in salads or hot pasta, serve with goat's cheese or use simply as a garnish.

Thursday, May 1, 2014

Get Going with your BBQ this Weekend

It may not be perfect weather but its a good time to start off the season & be a BBQ King or Queen by the middle of the season!!

One of the greatest pluses of bbq ing is that everyone can pitch in and its creates an atmosphere that so informal, relaxed and even Mediterranean.  

Do you have a BBQ??  There are so many different makes and brands - sizes -models - if you do not have one or are in the market for a new one - take your time, visit the stores - talk to the retail people - do a Web Search on what would best suit your needs.....

A great way to start if you are a total beginner is to  invest in a couple of disposable bbq’s - you still get that wonderful Smokey flavour without hitting the bank balance…


Top Tips & Handy Equipment…


A good cleaning brush - snap these up at the moment for a couple of Euros - they disappear during the season 
and these are essential little fellas!

Tongs .. long handled ones are better for turning food 

A  metal spatula for flipping fish or burgers

Skewers.. if you can get extra long skewers they are very handy rather than managing lots of little ones.. 

Soak wooden skewers for about 30 mins to prevent them charring and burning…

A small paint brush is fantastic for applying extra marinade or of course a pastry brush will also do..

A hinged fish basket is a wonderful addition especially if you are a fish lover … as they cook whole fish perfectly intact.

The square ones are also handy for cooking veggies or thin small cuts of meat that might slip through the gaps in the grill.

Charcoal..

  • If you are using charcoal ensure that its hot enough before you begin to cook..  this takes about 40 mins depending on the wind, charcoal etc.  Its ready when the light grey ash covers the coals not before!! So remember to light well before you wish to eat…The disposable ones can take about 20 mins to heat up.
  • Gas  BBQ take about 10 mins-   
  • Cooking time for  bbq are approximate because of the weather conditions.. allow more on colder days/windy days and less on warmer days..

Top tips
  • Try not to use a fork to turn meat as it pierces the food allowing juices to flow out and dries out the meat.
  • If you are cooking for a large group don’t be tempted to overcrowd the bbq as food will take longer to cook – its better to cook in batches and pop into a warmed oven - always cover dishes with foil this will prevent meat drying out.
  • Remove excess fat from meat as this can cause flare ups, if this does happen move the food to one side and You move away too … it will subside.. do not use water to put it out!!
  • Pop food that takes the longest to cook on first.
  • Be extremely careful about cross contamination when bbqing… this means do not mix raw and cooked foods or chopping boards, knives, platters etc…  and of course make sure to wash your hands!!

Poultry tips…

Chick tastes best bbq with skin on.. skin side up as it allows the juice to penetrate the meat… you can remove the skin before you eat it for a leaner chick dish.
Cooking times vary but an approx would be 12 – 15 minutes for a boneless breast … there should be no trace of pinkness.

Herbs - if you have some thyme, sage, lemongrass or rosemary pop straight onto the bbq to add a wonderful aroma..


Why Marinate ?  - Flavour & Juicy Tenderness

One of the main reasons is to tenderise the fibres especially in red meat or game which can take up to 3 days to become tender... 
Wines, vinegars & citrus juices are fantastic tenderisers.  

Besides tenderising marinating also gives the most amazing flavours to chicken, prawns, fish.

Chicken, Pork & veal benefit from being marinated for 24 to a maximum of 48 hours after this their fibres tend to become A bit broken down.

Fish – you really only need to marinate fish for 2-3 hours …


Donelli's BBQ Marinades...

Really easy Ideas for marinating…

Simple lemony honey marinade…

  • 1 tbls of Yoghurt, squeeze of  lemon, 1 tsp honey,  pinch of paprika …. Fantastic with chicken.. brush over chicken breasts and leave to marinade in the fridge for a couple of hours.

Easy Peasy Asian
  • 1 tbls Soy, 1 tsp Oyster Sauce, pinch of Chilli powder & ½ clove of Garlic chopped vvv finely… great with chicken or beef & delicious brushed over skewered veggies..

Mediterranean
  • 1 tbls Red Wine, good grind of black pepper,  1 tbls orange juice & 1 tsp marmalade… a great steak marinade

Don't forget the veggies... 

Once you've gotten the bbq lighting why not prepare your entire meal outdoors - makes for easy cleaning and wow what a taste!

BBQ skewers - so easy - cherry tomatoes, sliced peppers, red onion ....


Grilled mixed veggie parcels
Serves 6

1 red onion sliced
4 potatoes sliced
1 tomato sliced
1 yellow pepper sliced
1 courgette sliced
1 clove of garlic chopped finely
Olive Oil
Salt & pepper


Combine all of the veggies & garlic together into a large serving bowl and drizzle with olive oil, sea salt & black pepper.

Cut square pieces of foil and drop a handful of veggies onto each piece of foil.  
Wrap to form parcels.  Pop onto the bbq for 20 mins.  

Jacket Potatoes

Scrub the potatoes and leave their skins on. Wrap in foil and pop on the BBQ and with the lid down.  Cook for 50 to 60 mins or until cooked through.  When cooked cut a cross in the top of each potato and squeeze to open the cross.  Serve with any of the following.


Yoghurt & blue cheese – Grated mozzarella, Sour Cream & chopped chives -  smokey bacon & butter -  Goats cheese & pesto

Tuesday, March 18, 2014

Celebration of Irish Food



Irish cuisine  takes its influence from the crops grown and animals farmed in our temperate climate and from centuries of social and political change.
We should pride ourselves on the freshness and quality of the ingredients we use in our cooking. We have an abundance of fertile landscapes and generations of farming experience.
We also have established a worldwide reputation for an excellent variety of high-quality food.  
One of the best things about traditional Irish food is that it is simple and hearty. 

Why not try some of these lovely recipes over the St Patrick’s Day Festival and enjoy Irish Food……


Examples include:

Fantastic Potato recipes like-
Champ (a delicious mash with butter, scallions) 
Boxty (potato griddle cakes)  
Potato Farls (potato bread) 
Potato soup w fresh herbs or bacon

Cockle & Mussel Soup  
Seafood Chowder 

Our Famous Hearty Stews – Served all over the World
Traditional Lamb Stew
Beef & Guinness Stew 
Roast Leg of Lamb 
Delicious homemade soda bread 
Seafood, from smoked salmon & trout 
Our World Class Irish Cheeses


So Get Cooking and Celebrate our National Cuisine


Champ
6 medium  potatoes, peeled and cubed 
6 scallions sliced
1 cup milk 
2 teaspoon salt 
2 cubes of real  butter
Directions: 
Boil the potatoes until cooked. Simmer the scallions  in milk for about 5 mins. Drain potatoes and mash. Add the hot milk, scallions,  butter salt & pepper, combine well.

Boxty (Irish Potato Griddle Cakes)
250g grated raw potato 
250g cooked mashed potato 
250gplain flour 
Milk (as needed, see directions) 
1 egg 
1 medium onion, finely chopped 
Salt and pepper


Directions: 
Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper, onion and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon. 
Drop tablespoonfuls of the mixture onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side. 

Irish Potato Farls
Ingredients: 
4 medium potatoes
2 teaspoons melted butter 
1 cup of flour 
1/2 teaspoon salt 
4 teaspoons of vegetable or canola oil
Directions: 
Peel and half the potatoes and boil in water for 20 minutes or so until soft. Drain and then add the butter and mash thoroughly. Add the flour and salt and mix. 
Divide the mixture in half and put the first half on a lightly floured surface. Knead until flat - approx 1/4 inch thick. Divide into 4. Repeat the process for the other half of the mixture. Fry/Griddle using the oil for about 2 minutes or until crispy brown on each side. Serve warm. 
Makes about 8 Potato Farls. 



County Wicklow Irish Stew
Ingredients: 

8/10  lamb chops or 1kg cubed shoulder of lamb
Salt & pepper 
1 Tablespoon vegetable oil 
Parsley, bay leaves, peppercorns, thyme, rosemary 
3 or 4 medium sized potatoes 
4 cups of veggie stock
1 medium onion, finely chopped 
1 large white leek, thinly sliced 
1 1/2 cups celery stalks, diced 
Chopped fresh parsley

Directions: 
Heat oil in stockpot large enough to hold all chops in a single layer. Season chops with salt and pepper.  Alternatively cook the cubed lamb in batches..
Brown chops on both sides. Spoon off any melted fat and add enough veggie stock to cover chops. 
Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in a little muslin.  Lower heat and simmer. 
Meanwhile, quarter the potatoes. Add potatoes, onion, leek, carrots and celery to chops and liquid. 
Simmer 20 minutes and add a little more water if needed, Simmer 10 more minutes or until potatoes are tender. 
Season to taste. Garnish with parsley and serve. 

As with all stews the longer it simmers the better and its even better the next day!!!




Irish Beef  & Guinness Stew 
Ingredients: 
1 kg of top side beef or stew beef, cut into 1 cm cubes
2 tablespoons olive oil 
3 bay leaves 
1 large white onion, peeled and sliced 
2 cloves garlic, peeled and chopped 
2-3 tablespoons all-purpose flour 
3/4 cup beef stock 
1/2 cup Guinness stout 
1 tablespoon chopped fresh parsley 
3 carrots, sliced 
3 potatoes cut into large cubes
salt and pepper to taste
Directions: 
Heat the olive oil in a large saucepan or stove top casserole. Cook the bay leaves for a moment and then add the meat. 
Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. 
Reduce the heat to low and add the garlic, cook for 2 mins then add the flour, and stir well until smooth. 
Add the beef stock & Guinness simmer, stirring, until the stew thickens a bit. Add the remaining potatoes & carrots.

You now have the choice of popping the stew into the oven @ 180 for about 1.5 hours – stirring twice or continuing to cook on the stove for about the same time… check meat is nice and tender before serving…


Season with salt and pepper to taste before serving.