Super Summer Salads

Super Summer Salads


Take Potatoes…….

Baby potatoes, sliced in half popped on a baking tray Cook @ 190 for 20mins

Baby potatoes w Garlic, Rosemary, Seasalt, Sprinkle of olive oil
Baby potatoes & Sweet Potatoes, carmelized red onion, dash balsamic vinegar, seasalt,

Baby potatoes on a baking tray with garlic, sprinkled with olive oil cooked then tossed when still hot with roast red peppers, black olives, fresh Basil pesto dressing, Serve while still warm

Warm New Potato Salad, steam the new potatoes and dress in honey mustard dressing when warm, can be eaten warm or cold. The dressing soaks into the potatoes which gives a great flavour.


Take Pasta.....

Penne, Orzo pasta, cook according to instructions and combine with
Roast Red pepper, pinenuts & fresh basil
Chopped black olives, carmelized red onion, shaved parmesan cheese
Sunblushed tomatoes, goats cheese & red pepper pesto w fresh basil


Take Beetroot.....

Cook your own beetroot or use the vac packed beetroot readily available for a superior taste, if you only have beetroot in a jar, rinse thoroughly before using in these salads

Cut beetroot into large cubes

Combine beetroot with soft goats cheese & sprinkle with pistachio nuts.
Combine beetroot with crème fraiche and top with toasted almonds
Beetroot, Radish & Roast Almond Salad


Take Beans....

If using fresh beans you need to soak and cook them before using in salads. For Canned beans drain and rinse them before using in salads and shake off excess water.

Chickpeas, roast red pepper, spring onions & coriander with a little chilli oil dressing
Kidney Beans, Chickpeas & Cannellini Beans, with finely chopped celery, cucumber and fresh red pepper tossed with a little olive oil with torn fresh basil



Take Salad Leaves...

We have access to such a variety of salad leaves it takes minutes to make interesting green salads...

With Baby leaves, Rocket, Baby Spinach, Fresh Basil, Flat Leaf Parsley etc....

Baby spinach, finely chopped courgette & radish, with sugarsnaps & a drizzle
of lemon zezted crème fraiche

Rocket, with shaved parmesan cheese, a sprinkle of pinenuts & a drizzle of balsamic vinegar

Parisian Summer Salad, Rocket, French beans, shaved red onion, olives, & rustic croutons

Cut day old French bread into chunks drizzle with olive oil bake @ 180 for 10 ish mins – cool on a wire tray – use within 24 hours – keep stored when cool in a sealed container to keep the freshness.

Classic Caesar Salad, Cos Lettuce, Shaved Parmesan Cheese, Cooked fresh bacon, Caesar Dressing

Fruity & Nutty, Mixed baby leaves, pumpkin seeds, chopped apricots, pine nuts, sesame seeds, drizzle of olive oli & balsamic


All you need to know about ...Lettuces and salad leaves

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 wilted 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 dont 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 pinky, 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
A 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 by its own delicious self!!


All you need for best dressed Salads ….

Balsamic Garlic Dressing

2 tbls of good Balsamic Dressing
1 tbls of lemon juice
1 clove of garlic crushed
¾ cup of ex virgin olive oil

Combine all of the ingredients together in a screw top jar and shake vigorously

Dijony Salad Dressing

3 tbls of extra virgin olive oil
2 tsp Dijon mustard
2 large tbls of lemon juice
2 cloves of garlic crushed
Seasalt & Pepper

Combine all of the ingredients together in a screw top jar and shake vigorously


Yummy Honey Mustard Dressing

350ml ex virgin olive oil
130ml of white wine vinegar
1 clove of garlic finely chopped
1 tbls wholegrain mustard
1 heaped teasp of honey

Pop the white wine vinegar, mustard, honey, garlic into a small blender/or whisk, gradually add the oil in a thin stream continually whisking.


Vinaigrette dressing

1 tbs of balsamic vinegar
1 tbls of sunflower oil
2 tbls of extra virgin olive oil
2 tbls of chopped fresh tarragon or flat leaf parsley

Combine all of the ingredients together in a screw top jar and shake vigorously

Asiany Salad Dressing

3 tbls of sweet chilli sauce
1 lime juiced and zested
1 tbls of rice wine vinegar
2 tbls of chopped coriander

Combine all of the ingredients together in a screw top jar and shake vigorously.

Beetroot, Radish & Roast Almond Salad

4 Beets - sliced
6 Radishes – sliced
3 tbls of flaked almonds
2 tbls of crème fraiche
1 tbls of natural yoghurt


• 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
• Place the beets & radishes into a bowl
• Combine the crème fraiche & yoghurt until smooth
• Reserve a tbls of almonds & then scatter the remainder over the top of the beets & radishes and combine gently with the dressing.
• Transfer to a shallow bowl & decorate the top with the remaining almonds.




Red Cabbage, Sugarsnaps w Citrus Dressing


½ 1 of red cabbage
4 generous handfuls of sugar snap peas
1 large juicy orange
1 piece of ginger thumb size


• Remove the outer leaves from the red cabbage and using a potato peeler (or a steady hand and sharp knife) finely shred the cabbage..
• Slice the sugarsnaps down the centre removing any tough ends.
• Juice the orange
• Grate the ginger
• Combine the sugarsnaps, red cabbage and ginger in a mixing bowl
• Pour the orange over the salad and mix thoroughly
• 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


• Slice the baby potatoes in half & then chop the sweet potatoes into approx the same size pieces.
• Slice the red onion thinly removing tough ends etc.
• 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
• Transfer to potatoes to a baking tray and add the garlic cloves unpeeled.
• Pour the olive oil over the potatoes & garlic ensuring they all have a coating .
• Pop into the oven for about 20 mins or until cooked
• Transfer to a mixing bowl and add the caramelised onions, balsamic & seasalt… using your hands toss gently until well combined…

Warming Summer Food

Warming Summer Food...

Yes I know this sound strange, “Warming Summer Food” however that is exactly what we need during this little dip in our summer weather. Food to keep toasty with the spicy & aromatic flavours of warm countries!

We don’t need to go back to wintry food but we still need warmth and what better kind of food than the food of the Middle East, this week we are going to look at some delicious dishes from Morocco.

These dishes are so easy to make they will enliven your taste buds and many of them can easily be used in our upcoming warm summer weather too!!

Spices & Herbs used in Moroccan & Middle Eastern Cooking

Coriander, Flat leaf parsley and Mint are the traditional herbs used and combined with spices, coriander, cayenne pepper, turmeric, saffron, star anise, cinnamon, caraway seeds, cumin, lots of garlic, fresh & dried chillies,

Honey, Chickpeas, lemon juice, preserved lemons & tomatoes, lentils, prunes, apricots...

Couscous is also very important and eaten with the midday meal most days....


Grilled Mushrooms w Couscous

Serves 4 – Brilliant easy starter or lite lunch

8 Large Field Mushrooms
½ cup Couscous
½ red pepper finely chopped
1 tbls ex virgin olive oil
1 tsp ground cumin
¼ cayenne pepper
2 tbls coriander
2 tbls fresh mint
3 tbls lemon juice
½ cup veggie stock

Remove the stalks of the mushrooms, pop them under the grill top side up for about 3 mins.
Place the Couscous, olive oil, cumin, cayenne pepper, & lemon juice into a bowl.
Pour the veggie stock over the Couscous, cover with a clean cloth for 5 mins then fluff with a fork.
Pop the red pepper, coriander, mint into the couscous mixture and fluff again with a fork.
Fill each mushroom with the couscous mixture and pop under the grill until nice & golden.


These are very simple but tasty morsels, which take very little time to prepare ….

Serve them with some mixed leaves drizzled with chilli oil for a spicy kick!!



Chermoula

Coriander, Flat leaf parsley and mint are the traditional herbs used in Moroccan cooking and combined with spices, coriander, garlic and chillies they can be used to form the basis of chermoula.

Chermoula, can be a marinade or a sauce and probably was used in ancient times as a method of preserving the food for longer as no refrigeration was available. There are many different varieties of chermoula and in Morocco each cook has their own way of preparing it and adding their own flavours. .

Here’s Our Donellis Recipe

3 Garlic Cloves
2 teaspoons ground cumin
2 teaspoons paprika
Pinch of dried chilli flakes
Medium handful of coriander chopped
Small handful of mint chopped
Enough olive oil

Juice of 1 lemon

Place all the ingredients in a food processor and slowly pour in the olive oil and juice of lemon to make a smooth or coarse paste, whichever your preference.



Prawn Kebabs with Chermoula & mixed leaf salad

5 Tiger Prawns per person
Lemon Wedges (garnish)
Chermoula - recipe above
1 generous handful of mixed leaves per person
Drizzle of olive oil per person.
Fresh lemon juice

Marinade the Prawns in the chermoula mixture for about half and hour.

Thread prawns onto skewers and grill for about 3 minutes on each side

Toss the salad in a large bowl with a drizzle of olive oil and fresh lemon juice.

Transfer to each plate and top with the Chermoula Prawn Skewers.


Tagines

A Tagine is basically an earthenware pot, it has a conical shaped lid, which fits very snugly to prevent the food from drying out when cooking. A casserole dish with a tight fitting lid will work just perfectly..

A Tagine is also a Moroccan stew, they are usually cooked slowly which tenderises the meat and also allows the flavours to mature.



Moroccan Lamb Tagine

2 kilos – shoulder of lamb trimmed of any fat cut into cubes
6 garlic cloves
1tablespoon clear honey
1 tablespoon of tomato paste
4 tablespoons olive oil
4 tablespoons chopped fresh coriander
2 teaspoons paprika
1 teasp of chilli
2 teaspoons of ground cumin
300ml chicken stock
1 cinnamon stick
250g can of chickpeas
250g raisins
250g carrots

Marinade the lamb in a casserole dish with, the garlic, honey, olive oil, coriander, paprika, cumin & tomato paste, combine. Season with salt and pepper and marinade overnight or for a couple of hours in the fridge.
Remove from fridge one hour prior to cooking (to allow it to come to room temperature) add the carrots, cinnamon & stock.

Combine all ingredients and cook covered in a preheated oven to 200 C for 1.5 hours. Stir in the chick peas and raisins and cook for 20 minutes.

Garnish with coriander sprigs and serve with Harissa and couscous..



Harissa

Harissa originated in Tunisia and is now used extensively in Morocco and Algeria. You can make this vv hot or just with a little heat, its basically blend of red chillies, onions, garlic and spices and adds wonderful life to dishes. Moroccans use it when preparing food to add spice and it also sits as a condiment in small bowls on the table at meal times. Why not try it with some grilled chicken to add flavour and contrast.


Donellis Harissa Recipe

2 red peppers, roasted and skinned
1 or 2 fresh red chillies, chopped with seeds (to your taste)
2 Garlic cloves crushed
½ teaspoon coriander seeds toasted*
2 teaspoons caraway seeds
Olive oil
Salt

Blend all the ingredients in a food processor, adding enough oil to make a thick paste. This will keep in a clean jar topped with olive oil and covered for weeks in the fridge.


****To toast coriander seeds, pop onto a non stick pan over a low heat for about 2 Mins…




Moroccan Chicken

This is a fantastic summer recipe, which can be cooked up to 2 days in advance and stored in the fridge… it also freezes very well and is a great crowd pleaser!! to Measure the Turmeric exactly or you will end up with a yellowy coloured dish instead of a rich red colour.

Serves 6-8

6 chicken breasts cut into cubes
1 tbls coriander seeds
1 tbls cumin seeds
½ teasp ground turmeric
1 teasp cayenne pepper
2 teasp salt
1 teasp sugar
1 white onion roughly chopped
1 thumb size piece of fresh ginger root, sliced
3 cloves of garlic crushed
1 generous handful of blanched almonds
2 red peppers seeded and coarsely chopped
2 tbls olive oil
4 bls of water
2tbls fresh squeezed lemon juice


Grind coriander & cumin in food processor, mix with turmeric, cayenne, salt, sugar, onions, ginger, garlic, almonds and peppers. Whizz up in food processor until smooth.
Heat oil in wide sauté pan or wide saucepan and cook the paste for about 10 mins on a low heat until reduced and infused.

Then pop in the water, lemon juice and chicken. Cover and cook gently for 15 mins or until chicken is tender.

Serve with Fruity, Herby Couscous and a spicy green salad for a complete meal !!
Spicy Green Salad – lotsa leaves, balsamic vinegar mixed with a little chilli and olive oil…

Tapas San Sebastian

East Coast….Tapas


Earlier this year I flew to Bilbao and headed down to the coastal city of San Sebastian which is about 1.5 hours from Bilbao Airport.

San Sebastian is the capital city of the province of Guipuzcoa in the Basque Country, Spain.

The city is in the north of the Basque Country, on the Southern coast of the Bay of Biscay and the city sits at the mouth of the river Urumea. San Sebastian’s beautiful coastline makes it a popular beach resort in summer.

Parte Vieja (old part) is the traditional core area of the city, which was surrounded by walls, up to 1863 when they were demolished to occupy the stretch of sand and land that connected the town to the mainland.

Basque cuisine includes meats & fish gfrilled over hot coals, lamb stews, cod fresh & salted, Pinxtos (Basque Tapas) Sheeps Cheese, Txakoli sparkling wine and Basque Cider.

Basque cuisine is influenced by the abundance of produce from the sea and the fertile Ebro valley, The mountainous nature of the Basque country has led to a difference between coastal cuisine dominated by fish and seafood, and inland cuisine with fresh & cured meats and lots of locally grown vegetables.

In addition to the dishes and products of the Basque, they have some very special ways of preparing and sharing food which are unique to this area.

Cider Houses

You will find these Sagardotegias (cider houses) nestled in the hills around San Sebastian, some are located in typical farmhouse facades which open up into a huge barn like structure which houses the chestnut vats that store the cider. There is generally a walk way between the vats (which can be 15feet tall) you walk down through the walkway with your glass to sample the different ciders. 1 vat is opened at a time generally and diners walk through to fill their glasses bringing them back to simple wooden tables.

The cider houses were not set up as dining houses however the gastronomic clubs on their day trips brought their own food and cooked it on open fires.

Nowadays, cider houses are one of the hidden dining gems of the Basque country, serving a variation on a menu of chorizo cooked in cider, salt-cod omelette, fresh cod fried with peppers, char-grilled T-bone steaks, walnuts and Idiazábal sheep's cheese – all for around 30 Euro with unlimited cider. I have included a list of 10 of the best cider houses around San Sebastian.
The cider house I visited way very busy with large groups of people gathered around simple high large wooden tables – no seats were provided. The table held cutlery, condiments and a glass each.
Food arrived on big wooden boards which the group tucked into. Lots of trips were made down to the cider vat area, this was an experience in itself as many groups used this area as a social area. It was very different from an Irish Pub!!
Basque ciders are flatter than their European counterparts and less alcoholic, typically between five and six per cent.

Gastronomic Societies

Gastronomic Societies are organisations,
also dating back to the 1800’s. They are almost always made up of men, who cook & eat together in a small space owned by a group of friends in the smaller towns and suburbs, food and costs are shared.




Pinxtos – Pnchos...

The txikiteo is the Pinxtos (tapas) crawl from one little bar to the next especially in the old town of San Sebastian. Many of these little bars are known for their speciality eg. lamb, calamari, prawns/fish etc. they display their food on bar tops or in refrigerated units where people came and helped themselves to a selection of Pinxtos/ tapas in the evenings with friends and family. Look out for the hot dishes which are cooked to order and are really worthwhile, the menu is generally on the wall near the bar... Watch the locals!! Pinxtos are an inexpensive but extremely great way of dining in San Sebastian

The locals either drink a glass of Basque cider or a glass of Txakoli, delicious local sparkling wine costing about 1.50euro per glass.

Franco’ s Restaurants

Under Franco’s rule , restaurants had to provide a three course lunch meal with wine for under 15 euro. There are many little restaurants about the old town in San Sebastian still providing this service. Look for the menu boards outside.



Michelin Starred Restaurants

With a bigger concentration of Michelin stars per inhabitant than any other city, San Sebastian's reputation as a mecca for foodies is well deserved.


Arzak  - excerpt from a restaurant guide

Address: Alto de Miracruz 21 
Tel: 94-328-55-93 
Opening Times: Tues-Sun 1-3:30pm; Tues-Sat 8:30-11:30pm
Closed:June 15-July 3 and Nov 5-30; closed Tues Jan-June 

Juan Mari Arzak has turned this place into a restaurant of world renown which has three Michelin stars. It is reputedly the finest restaurant in Spain which specialises in Basque cuisine with the chef's personal touch. Some of the favourite dishes of previous customers are listed on the back of the menu just in case you're having a problem making your mind up. It is essential to reserve in advance and meals are likely to cost around 100 per person.

I visited this restaurant earlier this year and met Juan Mari Arzak’s daughter, who brought me to the heart of the kitchen to meet the chefs (all 40 of them) it was a spectacular sight to see so many chefs working together and preparing such unique dishes. Dinner was spectacular! This is definitely worth a trip for a very special occasion ... book in advance and avoid the high summer season.


Akelare 

Address: Paseo del Padre Orkolaga 56 
Tel: 94-321-20-52 
Opening Times: Tues-Sun 1-3:30pm; Tues-Sat 8:30-11pm 
Closed:Feb and Sept 27-Oct 15; closed Tues Jan-June 

This restaurant offers similar dishes as Arzak and many visitors suggest that the quality is of the same excellence as Arzak but in a better location lying a few kilometres west of the city beyond the village of Igueldo which offers superb views out to sea. The chef, Pedro Subijana, was selected as the best chef in Spain in 1983 and his influence has shaped the development of modern Basque cuisine ever since. The restaurant has two Michelin stars and prices are marginally less than Arza






Stuffed Cherry Tomatoes

Slice the tops from the tomatoes, hollow out and discard the seeds. Turn upside down on a paper towel for a few mins to drain. Mix equal amounts of goats cheese & ricotta cheese, with finely chopped prosciutto or Serrano ham. Spoon into the tomatoes and pop into the fridge until you are ready to eat.


Grilled peppers on French bread

Cut 1 red pepper in half remove seeds & membrane, Drizzle with olive oil and pop on the bbq or under the grill for a few mins, until the skins have blackened. Pop into a plastic bag, cool for a few mins, & the skins will simply peel off. Thinly slice the pepper, add ¼ teaspoon of balsamic vinegar. Pop onto slices of French bread.

Manchego cheese is a Spanish Sheep’s cheese, cut into cubes and pop onto cocktail sticks with grilled red pepper.

Chorizo Sausage rounds baked or fried until beginning to crisp & served with crusty bread.

Serrano ham slices rolled- pop on a cocktail stick with a little melon.


Toppings for Ciabatta/ French or Sourdough bread

Slice the bread in 1cm slices drizzle with olive oil and bake or grill until golden on both sides...

Rocket & Feta on French Bread Slices drizzled with olive oil.

Smoked Salmon, cream cheese, lemon juice & capers

Fried mushrooms, crumbled goats cheese, flat leaf parsley

Egg mayonnaise with chives

Tomatoes mixed with finely shredded basil & a drizzle of olive oil.

Chorizo sausage, grilled red pepper & flat leaf parsley

Thinly sliced grilled red, yellow & orange peppers, finely chopped garlic & olive oil


Salted fried almonds

2 handfuls of peeled almonds
2 tbsp olive oil
Seasalt


Heat the oil in a pan
Pop the almonds onto the pan and move them around the pan constantly for about 1 min or until browned
Remove from the pan place on kitchen paper .. to remove excess oil.
Pop into a bowl and scatter liberally with seasalt.

Quick Patatas Bravas

3 potatoes
1 finely chopped onion
1 red chilli pepper
1 clove of garlic
2 cups of pasata – sieved tomatoes
1 teasp of sugar
½ glass of white wine
Salt & black pepper

Saute the onion in a pan with olive oil for about 5 mins then tip in the garlic & chilli and continue to cook for about 5 mins.
Pop the pasata into the pan with the wine, bring to the boil then simmer for 15 mins.
Season with salt, pepper and the sugar.
Chop the potatoes into bite sized cubes place on a baking tray coating them in olive oil
Pop into the oven for 15 mins @ 200 or until cooked.
Transfer to a serving bowl and pour warm sauce over the potatoes.

The sauce will keep in a sealed container once in the fridge for 2 weeks.


King prawns in garlic & sherry

12 king prawns (fresh if available)
3 tablespoons of olive oil
2 tsp garlic crushed
2 tsp paprika
2 tablespoons of sherry
Lemon or lime wedges to serve

Heat the oil on a non stick pan, toss in the garlic, & sherry, cook for 2 mins the add paprika stir & then pop the on prawns, c00k for 5 mins or until turned in colour for 1 min…
Transfer to a plate and garnish with lemon or lime wedges.











Goats cheese with tarragon & garlic marinade

3 thickish slices of goats cheese
250ml olive oil
1 bunch of tarragon chopped
4 cloves of garlic
1 tablespoon of black peppercorns


1. Leave the rind on the goats cheese and chop into bite sized chunks.
mix together all the ingredients for the marinade and pour over the cheese.
Leave to marinade for at least two hours.
Use cocktail sticks to spike the cubes when serving.


San Sebastian


Top 10 Cider Houses ... check before you go if open!!
1. Zelaia
"Every cider house has its own personality," explains Zelaia's owner José Antonio Gaincerain. Zelaia would best be described as gregarious and family-orientated to the core. Diners are served up classic cider house fair cooked by José Antonio's wife Nati and delivered by his daughter Oihana. A student of agricultural technology, Oihana is determined to modernise cider making without losing the traditional ritual. As such, there isn't a chair in sight and cider is released from the barrels by drawing out a thin txotx (peg) rather than by turning a tap. The brew is as convincing as the food, well-balanced and gently acidic.
• Open Jan - Apr. Martindeji Auzoa 29, 20120 Hernani; +34 943 555851;zelaia.es.
2. Lizeaga
The Lizeaga twins
Hidden in a 16th-century farmhouse, Lizeaga is one the region's oldest and most atmospheric cider houses. Escape the outside view of a newly built motorway bridge by entering a dimly lit, low-ceilinged dining room where baguettes signal bookings on long wooden tables. The Lizeaga twins are the fourth-generation of cider makers and have built a clever tunnel linking the old farmhouse to the newer cellar building. Move on from the barrels to taste the house speciality, tortilla de bacalao, which comes out steaming and soft in the middle.
• Open all year. Gartziategi Baserria, 20115 Astigarraga; +34 943 468290.
3. Gurutzeta
Cider pouring
Climb the steep steps in Gurutzeta on a Wednesday evening and you'll hear the singing of an Otxote (Basque male choir). Singing for their dinner, Otxote Eguzkilore includes doctors, teachers and engineers who replenish their cider glasses before returning to eat. A regular at Gurutzeta, culinary guide Jon Warren of San Sebastián Food explains the reason why people angle their glasses when cider is poured. "Breaking the stream of cider on the edge of the glass allows the cider to oxidise, releasing the natural flavours and aromas."
• Open Jan - Apr. Oialume Bidea, 63, 20115 Astigarraga; +34 943 552242; gurutzeta.com.
4. Zapiain

The loading bay for lorries behind Zapiain is testament to its commercial orientation. Only five per cent of its cider is drunk during the txotx season, the rest is sold to supermarkets and a small amount is exported to America. Egoitz Zapiain, one of the heirs to the business, plots the label's expansion during the day and works as the txotxero, opening the barrels in the evening. "I like to start people off with the easier drinking ciders before moving on to the slightly more acidic ciders later on," he says. Renowned for consistently high-quality cuisine, early booking is essential.
• Open Jan - Apr. Kale Nagusia 96, 20115 Astigarraga; +34 943 330033.
5. Petretegi
Cider catching at Petretegi
Regularly fully booked (which is saying something if your restaurant seats over 700), family-owned Petretegi is one of the few to offer self-serve cider all year round, thanks in part to their staggering 15,000-litre chestnut barrels. It has an electric atmosphere when busy and the price includes wine as well as cider. The homemade sherberty apple sorbet is worth the extra €2.
• Open all year. Petritegi Bidea, 20115 Astigarraga; +34 943 457188;petritegi.com.
6. Mina
Bacalao con pimientos
Mina is perched above the small town of Astigarraga with impressive views of the surrounding countryside. It's a difficult landscape for modern farming machinery, which is one reason why apples are brought in from Asturias, Galicia and Normandy to meet the demand of cider makers. Mina is best at bacalao en salsa verde, cod cooked in a parsley-laden sauce, served with potatoes.
• Open Jan - Apr. Txoritokieta Bidea 50; 20115 Astigarraga; +34 943 555220.
7. Altzueta
Just down the road, in Hernani, the cider house Altzueta is the birthplace of Florentino Goiloetxea who, during the second world war, helped hundreds of air crew cross the border from Nazi-occupied Ipparalde (French Basque country). His nephew Juan serves up no-nonsense cider house staples to diners who stand beside the barrels.
• Open Jan - Apr. Barrio Osinaga 7, 20128 Hernani; +34 943 551502;altzuetasagardotegia.com.
8. Larre-gain
Queso y membrillo at Larre-gain
Follow the river out of Hernani and resist any instincts to turn back as you bare left up a steep incline. Owners José and Ixabel have an eye for details, the unusual aperitivo of anchovies plays off brilliantly against the sweetness of the cider. Order ahead if you'd like cod in salsa verde and leave some space for generous servings of cheese, quince jelly and almond biscuits.
• Open Jan - Apr. Ereñozu Auzoa 58, 20120 Hernani; +34 943 55 58 46.
9. Alorrenea
Steaks on the grill at Alorrenea
One of the few cider houses to open for lunch on weekdays, what Alorrenea lacks in charm, it makes up for in unpretentious hospitality. Owner Javier Mariz wields a hefty cleaver in front of an open barbeque. The plate-sized T-bone steaks have crimson centres.
• Open all year. Petritegi Bidea 4, 20115 Astigarraga; +34 943 336999; alorrenea.com.
10. Calonge
A boxy modern building on the Igueldo hill overlooking San Sebastián, purists don't see Calonge as a "true" sagardotegia. But with stunning views of the Bay of Biscay and a maze-like cellar out back, it's worth a visit. The menu goes beyond the traditional cider house offering and chairs are a welcome relief to weary legs.
• Open all year. Gurutzeta baserria, Orkolaga paseoa 8, 20008 San Sebastián; +34 943 213251.

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
1 tbls of oive oil


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 leave to cook for 15 mins or until cooked.
Pop the pinenuts onto a baking tray and cook for about 5 mins until golden. Remove from tray onto a plate.
Heat a pan with the remainder of olive oil and cook the onion for about 2 mins then add the paprika
Combine the butternut mixture with the, onion & spinach,
Scatter the pinenuts and feta gently thru the salad
Lastly squeeze over the fresh orange juice





Warm Beetroot, Radish & Roast Almond Salad

4 Beets - sliced
6 Radishes – sliced
3 tbls of flaked almonds
2 tbls of crème fraiche
1 tbls of natural yoghurt

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
Place the beets & radishes into a bowl
Combine the crème fraiche & yoghurt until smooth
Reserve a tbls of almonds & then scatter the remainder over the top of the beets & radishes and combine gently with the dressing.
Transfer to a shallow bowl & decorate the top with the remaining almonds.




Warm Sweet Potato, carmelized red onion & chorizo Salad


3 Sweet potatoes
8 baby potatoes
1 chorizo sausage
6 cloves of garlic
1 red onion
3 tbls of balsamic vinegar
1 tbls of sticky brown sugar
Sea Salt



Slice the baby potatoes in half & then chop the sweet potatoes into approx the same size pieces.
Slice the red onion thinly removing tough ends etc.
Chop the chorizo and fry gently in a warm pan for 3 mins each side
Pop the onion 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
Transfer the potatoes to a baking tray and add the garlic cloves unpeeled.
Pour the olive oil over the potatoes & garlic ensuring they all have a coating .
Pop into the oven for about 20 mins or until cooked
Transfer to a bowl and add the caramelised onions, chorizo with oil, balsamic & seasalt… using your hands toss gently until well combined…

Take 5 ingredients...and it's dinner!

Take 5 Ingredients & it's Dinner! ....

Fasta ...Pasta

Tomato & basil Penne
Serves 4

4 cups of pasta – penne, fussil etc..
400ml passata
1 handful of torn basil leaves
2 tbls of parmesan cheese 
2 handfuls of Petit pois 

Cook pasta in lots of boiling water until al dente 
Meanwhile heat the passata, when simmering add half the basil leaves, parmesan & peas 
Pop the drained pasta into the sauce, stir through.
Transfer to bowls and top with remaining basil leaves & parmesan .

Quickest Carbonara
Serves 4

350g spaghetti
4 rashers (trimmed of fat)diced
Vegetarian option, fresh peas or baby spinach
I always pop the veggies in too!!
2 eggs lightly beaten
1 handful of parmesan cheese 

Fry the bacon in a non stick pan and drain on kitchen paper.
Cook the pasta according to the instructions.
Steam the peas Or baby spinach
When cooked drain and add veggies & the beaten eggs, combine well and add the bacon, sprinkle with parmesan & serve immediately


Spaghetti w bacon & pinenuts

350g pkt spaghetti
4 rashers (trimmed of fat)diced
2 handful of pinenuts
2 handfuls of sunblushed tomatoes
1/2 cup of passata 

Blitz the sunblushed tomatoes, 1 handful of pinenuts & the passata in a mini blender to make a sauce.
Fry the bacon in a non stick pan and drain on kitchen paper.
Toast the remainder of the pinenuts in the oven for  2/3 mins.
Cook the pasta according to the instructions.
While pasta is cooking heat the sauce and stir through the cooked bacon.
Toss the cooked spaghetti through the pasta & serve with toasted pinenuts scattered over each bowl.

Chicken & Chips (donellis version)
Serves 4

4 chicken breasts skin on
3 tablespoons of honey
2 tablespoons of Dijon mustard
4 rooster potatoes cut into thick wedges
Extra Virgin olive oil

Mix the honey & mustard
Pop the potato wedges on a baking tray drizzle with olive oil and cook for 20 mins @ 200
Spread the honey mixture over the chicken and pop on the bbq under the grill for 15 to 20 mins 
(check they are cooked through as the larger the chicken breast the longer it takes to cook )
Serve with potato wedges,  little chilli mayo & a mixed salad



Salmon Parcels
Serves 2

2 Salmon Fillets
1 orange juiced
1 sheet of puff pastry
1 egg beaten with a little milk  

Leave the salmon to marinate in the fresh orange juice for 30 mins.
Meanwhile cut the puff pastry into 2 pieces large enough to make parcels for the salmon
Lay the salmon on the sheet of puff pastry and make a parcel by pulling the ends together and pinching with a fork. 
 Brush with the egg mixture and pop on a lined baking tray for 20 mins @ 180 or until pastry is golden in colour...

Pesto Stuffed Steaks

2 Rib Eye Steaks (3cm thickness)
2 tablespoons of basil pesto
2 tablespoons of fresh parmesan 
4 Rooster potatoes cut into thick wedges
Extra virgin olive oil

Peheat the oven to 200, pop potatoes on a baking tray drizzled with olive oil and cook for 20 mins.
Preheat a heavy frying pan, cut into the side of each steak, to form a deep pocket, 
Spread the pesto in the pockets, press closed and drizzle with olive oil.
Pop steaks on the pan and cook to your taste 
Rare 3 mins each side, Medium 5 to 7 mins each side & well done 10 mins each side.

When cooked leave to stand covered for 5 mins, cut into thick strips, sprinkle with parmesan & serve with potato wedges. 



Tuna & Sweetcorn Cakes
Serves 2

1 Can of Tuna Chunks 400g 
3 tablespoons of mashed potato
1 egg beaten 
3 tablespoons of sweetcorn

Combine drained tuna, sweetcorn, mashed potato & beaten egg.  Shape into cakes.  Dust in a little flour and fry on a non stick pan with a little olive oil for about 4 mins each side until golden brown and heated through.

Serve with a tossed green salad


Honey Lemon Chicken
Serves 4

Marinade

4 tablespoons of lemon juice
3 tablespoons of honey
1 tablespoons of Dijon
4 chicken breasts … whole or cubed..  

Pop all of the marinade ingredients into a bowl.  Stir well to combine all of the ingredients .
Add the cubed chicken stir and coat with the marinade aallow to marinate,  if possible for an hour.. 

Heat oven to 200 (400F) Gas 6) and place in a casserole dish covered for the first 10 mins.. Stir to combine chicken with marinade and cook for a further 15 mins.

This dish is delicious with baked baby potatoes, drizzled with olive oil & seasalt & cooked for 20 mins @ 200 & some steamed broccoli.


Sesame Chill Beef  
Serves 4

500g beef strips
1 red chilli deseeded and finely chopped
2 tbls of oyster sauce
1 tablespoon of sesame seeds

Heat a non stick wok and swirl with a little olive oil,  pop the chilli on the pan for 30 seconds then add the beef strips, cook on a high heat for 1 min the add the oyster sauce, continue to cook until the sauce bubbles, add half the sesame seeds and combine.   Transfer to a serving dish and sprinkle with the remaining sesame seeds

Serve with steamed rice & a green veggie like steamed sugar snap peas.

Best Burgers

East Coast Best Burgers on the BBQ

Twist of Thai Chicken Burgers
Serves 4
500g Chicken/ Turkey Mince
1 tbls of red curry paste
Dash of Thai Fish Sauce
1 egg
2 tbls of warm water

1. Mix the curry paste with the warm water
2. Whisk up the egg
3. Pop the mince into a bowl and combine the paste, egg & Thai Fish sauce until well mixed.
4. Shape mixture into burgers
5. Pop in the fridge for a couple of hours or overnight
6. Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.

Twist of Italian Beef Burgers
Serves 4
500g Beef Mince
1 egg
1 handful of fine breadcrumbs
1 handful of sunblushed tomatoes chopped
1 red onion carmelized
1 handful of fresh basil leaves shredded
Salt & Fresh Ground black pepper

1. Pop the mince into a bowl and combine all of the ingredients.
2. Shape mixture into burgers
3. Pop in the fridge for a couple of hours or overnight
4. Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.




Greek Lamb Burgers
Serves 4

500g Lamb mince
Feta Cheese 8 small cubes
1 handful of fresh oregano
1 grilled red pepper chopped into small pieces

1. Pop the mince into a bowl and combine all of the ingredients.
2. Shape mixture into burgers
3. Pop in the fridge for a couple of hours or overnight
4. Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.

Jacket Potatoes

Scrub the potatoes and leave their skins on. Place on the BBQ and pop 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,
Pesto, with roast red pepper and a little goats cheese


Corn on the cob

Is another great food on the bbq, simply brush a little of the sweet chilli marinade over the corn and pop on the bbq for 40 min. Test to see if they are tender enough.
Or
Brush with a little olive oil and when cooked serve little butter and seasalt!

Asparagus....

Snip the woody bits at the end, brush with olive oil, pop on the bbq for a couple of mins each side.
Serve with shaved parmesan cheese and a drizzle of balsamic vinegar....

Roast Peppers & Courgettes

3 mixed coloured peppers cut in half deseeded and quartered. Slice the courgettes down the centre and again into quarters.

Drizzle with olive oil and pop on the bbq until charred and tender which takes about 15 mins turning frequently to ensure you don’t char them completely.

When cooked chop again into large chunks and combine with a little olive oil and seasalt, if you have some fresh basil the flavour also works wonderfully...


Sweet Endings....
Strawberries and marshmallows threaded on skewers and popped on the bbq to toast...

Grilled Chocolate Bananas...
6 of bananas split down the centre with the skin on ... use a sharp knife- Pop some chocolate buttons down the centre – wrap in foil and cook for 5 mins ...

Pineapple

I just love grilled pineapple! Grilling does wonderful things to fruit as it caramelizes the sugars creating a golden brown colour and intensity of flavour. This very simple and elegant dessert is the perfect ending to a barbecue.

All you need is a couple of tablespoons of honey, 1 lemon juiced and a teaspoons on ground black pepper _yes pepper, as it bring out the grilled flavour and adds a little kick...

Delicious BBQ Pineapple.....

1 large ripe pineapple
3 tablespoons honey
1 tablespoon freshly-squeezed lemon or lime juice
1/2 teaspoon freshly-ground black pepper

Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter.

Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).

In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.

Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray.

Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) NOTE: Don't overcook, or they'll turn mushy.
Remove from the grill and brush with any additional glaze.

Happy Easter!

Happy Easter

For The Kiddies....

Easter Chocolate Cornflake Clusters Nests

8 large handfuls of cornflakes
2 tbls of golden syrup
1 tbls of butter
4 handfuls of chocolate buttons/or cooking chocolate
40 candy coated chocolate eggs


Pop the chocolate, butter and golden syrup into a bowl over gently simmering water.

Sir constantly until melted and combined

Take off the heat – add the cornflakes stirring to ensure they are really well coated in the chocolate mixture.

Pop large spoonfuls of the chocolate mixture onto a baking tray ensuring they are well spaced

Top with Candy Eggs and transfer to the fridge to cool and set.... takes about 20 mins.


Spring Lamb with a fresh garden herb marinade.


1 leg of spring lamb

Herb Marinade

1 cup of freshly chopped herbs.. parsley, thyme, mint, tarragon, chives or whatever combination you prefer.
½ cup of olive oil
Salt & Plenty of freshly ground pepper
4 cloves of garlic

Pop the garlic & Olive oil into a food processor & whiz it up with your pepper, salt. When the mixture gets smooth add in the chopped herbs and give another little whiz for about 30 secs. This will store overnight in a covered container in the fridge.

Preheat the oven to 180c/350f gas 4.

Bring your spring lamb to room temperature, score the fat lightly with a sharp knife & rub in the herb marinade with your finger tips. Preheat the oven @ 180 and roast for 10 mins per LB plus 20 mins extra.


Easy Peasy Homemade Mint Sauce
1 tablespoon of finely chopped mint
2 teaspoons of sugar
4 tablespoons of boiling water
1 tablespoon of lemon juice

Pop the sugar and mint into a bowl or sauce boat, top with the boiling water and lemon juice and allow infuse for about 10 minutes before serving.





Baked potatoes with mushrooms

6 old potatoes sliced thinly – eg. Kerrs or Golden Wonders
1 clove of garlic bashed and finely chopped
2 large handfuls of chopped mushrooms, (if you can get a mixture fantastic if not just use ordinary ones)
1 cup of cream
3 tablespoons of parmesan cheese
Salt N pepper & a little butter for greasing the dish

Sauté the mushrooms & garlic in a pan for about 1 min in a little olive oil..

Rub the butter all over your ovenproof dish and lay the 1st layer of potatoes and top a little of the mushroom mixture & salt and pepper… continue layering the potatoes & mushrooms.

Heat the cream and pour over the mixture and top with the grated Parmesan cheese.

Pop this dish in the oven for about 1 ¼ hours - decadent and delicious!!!

Is equally delicious as a main meal itself with some green steamed veggies!!

Easter Chocolate Mud Cake

200g butter, chopped
200g dark chocolate, chopped
30g cocoa powder, sifted
60ml water
1 tsp vanilla essence
1tsp coffee
220g caster sugar
3 eggs
115g self raising flour, sifted


Pre heat oven to 160.
Combine butter, chocolate, cocoa, water, coffee & vanilla in a medium saucepan. Use balloon whisk (large whisk) to whisk over low heat until smooth and well combined. Set aside to cool for about 10 mins.

Beat sugar and eggs until pale and creamy. (about 3 mins) Add choc mixture till combined and then whisk in flour.

Pour mixture into a buttered round 22cm cake tin, and bake for 55 mins, until moist crumbs stick to a skewer. Don’t worry if the surface cracks a little.

Remove from the oven – cool in cake tin for 10 mins then remove to a wire tray until cool





Chocolate Ganache

150g dark chocolate
125ml cream

Decoration
30 Mini Candy Coated Eggs


Method

Pop the chocolate into a heatproof bowl over simmering water, heat a little and then add the cream, use a whisk to combine well. When combined remove from the heat and

Place in fridge whisking occasionally, until thickened to coating consistency. (takes about ½ an hour)

Pour the ganache mixture over cake - smooth it over with a spatula or pallet knife. Dot the mini eggs all around the cake dusting with cocoa powder


Cooks Notes

This is a fantastic recipe … so I hope you enjoy it as much as I have over the years…. This cake keeps best in an airtight container in a cool dry spot, rather than the fridge.
Cut small slices as its very rich and can be served with cream or ice cream….



Chocolate Fondue…

200g of dark Chocolate broken into pieces
150ml carton of cream

Fruit of your choice – eg. Strawberries, grapes, bananas, kiwi – cocktail sticks
Marshmallows or Amaretti biscuits


Melt chocolate and cream in a heatproof bowl over simmering water. Stir mixture to combine and melt takes about 3/4 minutes - do this just before you are about to have dessert.

Transfer mixture to one single bowl on a rack with some tea lights underneath to keep warm.

Surrounded by the fruit and biscuit mixture so people can pick up the fruit with the sticks and dip in the chocolate mixture …

Or pour mixture into little pots for each person pop on individual plates with fruit, marshmallows & cocktail sticks.