CountryWide

    Saturday, 8.10am

    CountryWide Saturday 3 August 2013

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    CountryWide

    Live from the Countrywide Allotment and cooking by Neven Maguire !

    We meet GIY growers Ursula Lewis, Joe Macken, Hilde Heijs, Terry Byrne, Tom Dane and Kathy Herbert.

    NEVEN'S RECIPES

    SALMON AND ASPARAGUS WRAPS

    Serves 6

    9 asparagus spears, trimmed and halved lengthways

    6 (175g/6oz) Salmon Fillets

    1 packet of fresh dill, stalks removed

    1 (70g) packet Parma ham

    Juice of ½ lemon

    Seasoning

    Sun Dried Tomato Vinaigrette

    12 semi sun dried tomatoes in oil, roughly chopped

    200ml/7fl oz rapeseed oil

    1 tsp lemon juice

    1 pinch chilli powder

    3 basil leaves

    Seasoning

    Method:

    Cook the asparagus for 1 minute. Drain and rinse under cold water.

    Place the salmon fillet on a board. Season with salt and pepper. Arrange the asparagus and dill on top of the salmon fillets.

    Lightly wrap each fillet in the Parma ham to secure. Brush over the vinaigrette and lemon juice.

    To fry the salmon heat 1 teaspoon full of butter with 1 teaspoon full of rapeseed oil. When the butter is foaming add the salmon wraps. Fry gently for 2 minutes on each side, finish in oven Gas 5/190° for 10 minutes until golden brown. Turn once during cooking. Serve with vinaigrette.

    To make Vinaigrette:

    Blend together all the ingredients in a food processor for about 1 minute or until it forms a fairly smooth texture. Season to taste.

    To Serve

    Drizzle the vinaigrette in the centre of the plate. Gently place the salmon and asparagus wraps on top. Serve with rocket and garnish with chives.

    STICKY BEEF SKEWERS

    If you want to be well organised marinate the beef up to one day in advance and store in an airtight container in the fridge. Soak the bamboo skewers for at least 30 minutes before using them and then skewer the beef up to 12 hours in advance.

    Makes 20

    2 garlic cloves, crushed

    3 tbsp clear honey

    1 tbsp Worcestershire sauce

    1 tbsp dark soy sauce

    1 tbsp balsamic vinegar

    1 tsp wholegrain mustard

    450g (1lb) sirloin steak

    garlic and chive mayonnaise, to serve

    Place the garlic in a shallow non-metallic dish and add the honey, Worcestershire sauce, soy sauce, balsamic vinegar and mustard. Mix until well combined.

    Trim the sirloin steak of any fat and then cut into long thin strips. Thread the sirloin strips on to 20 x 10cm (4in) soaked bamboo skewers and add the marinade, turning to coat. Cover with clingfilm and chill for at least 6 hours or up to 12 hours in fridge.

    Preheat the grill. Drain the beef skewers, reserving any remaining marinade and arrange on a grill rack. Cook for 8-10 minutes until cooked through and well caramelised, turning once.

    Meanwhile, place the remaining marinade in a small pan and simmer for 8-10 minutes to reduce by half until thick and syrupy. Stir in any cooking juices from and grill and then brush over the cooked beef skewers.

    Arrange the sticky beef skewers on a large warmed platter around a bowl of garlic and chive mayonnaise for dipping.

    STICKY CHICKEN DRUMSTICKS

    This dish can be cooked in the oven at any time, but there’s no doubt that the drumsticks taste fantastic when they’ve been cooked outdoors on a barbecue. So get some in next time the temperatures are set to rise.

    Serves 4

    1 tbsp dark soy sauce

    2 tbsp balsamic vinegar

    50g (2oz) light muscovado sugar

    1 tsp wholegrain mustard

    3 tbsp hot chilli sauce

    16 chicken drumsticks

    2 tsp chopped fresh flat-leaf parsley

    salt and freshly ground black pepper

    baked potatoes and steamed corn on the cobs, to serve

    Place the soy sauce, balsamic vinegar, sugar, mustard and hot chilli sauce in a shallow non-metallic dish and mix well to combine. Cover with clingfilm and chill for at least 3 hours or, better still overnight.

    Preheat the oven to 190C (375F), Gas mark 5. Give the chicken drumsticks a good mix to ensure that the marinade is evenly distributed and then tip into a large roasting tin. Bake for 20 minutes, then place on Barbeque until cooked through and slightly charred on the outside.

    Arrange the drumsticks on a large warmed platter and scatter over the parsley. Have separate bowls of baked potatoes and steamed corn on the cobs. Serve at once with plenty of napkins for all those sticky fingers.

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    SHEEPDOG TRIALS

    The National Sheepdog Trials have been taking place in Brideswell, Co. Roscommon, and they've attracted competitors and spectators from all over Ireland.  Frances Shanahan went along to watch some of the dogs in action - she spoke to Maura Ryan, secretary of the Irish Sheepdog Trials

    About The Show

    Damien O'Reilly and the CountryWide team feature the events, people and happenings that bring colour and life to communities, towns and villages across the country

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    Presenter: Damien O'Reilly

    Producer: Sinead Egan

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