Food & Drink - Recipes

Saturday 12th December 2009
recipes for Christmas (all featured in Neven's latest book 'Home Chef')

STICKY BEEF SKEWERS
For hassle-free canapés, most of the preparation can be done in advance. You can marinate the beef up to a day beforehand and store uncooked in an airtight container in the fridge. Soak the skewers in cold water for at least 30 minutes before use (this prevents them burning during cooking) and then skewer the beef up to 12 hours in advance.

Ingredients (makes 20)
2 garlic cloves, peeled and crushed
3 tbsp runny honey
1 tbsp sweet chilli sauce
1 tbsp Worcestershire sauce
1 tbsp dark soy sauce
1 tbsp balsamic vinegar
1 tsp whole grain mustard
450g (1lb) sirloin steak, trimmed
of any fat and cut into thin strips
Garlic and Chive Mayonnaise, to serve

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

Thread the sirloin strips on to twenty 10cm (4in) soaked bamboo skewers and add the marinade, turning to coat. Cover with cling film and chill in the fridge for at least 6 hours or up to 24 hours.

Preheat the grill to medium. Drain the beef skewers, reserving any remaining marinade, and arrange on a grill rack. Cook for 5-6 minutes until cooked through and well caramelised, turning once.

Meanwhile, place the reserved marinade in a small pan and allow it to simmer over a medium heat until it is thick and syrupy and reduced by half. Stir in any cooking juices from the grill pan and then brush the sauce 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.
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BLACK PUDDING CROUTES WITH RED ONION MARMALADE
This canapé is not as unusual as it sounds! Black pudding is often served as a tapas dish in Spain, where it is known as morcilla, and is usually homemade from a family recipe that has been passed down over many generations. Don't be tempted to make these too far in advance or the croûtes will go soggy.

Ingredients (makes 30)
1 French stick, cut on the diagonal into 30 evenly sized slices (ends discarded)
4 tbsp olive oil
450g (1lb) black pudding, cut on the diagonal into 30 evenly-sized slices
100g (4oz) Red Onion Marmalade
flat-leaf parsley sprigs, to garnish

Method
Preheat the oven to 200°C (400°F), gas mark 6. Arrange the French bread slices on large baking sheets in a single layer. Brush 2 tablespoons of the oil on the bread slices and bake for 6-8 minutes until the bread is pale golden and crisp. Allow to cool slightly.

Heat the remaining olive oil in a large frying pan and cook the black pudding slices over a medium heat for 1 minute on each side until cooked through. You may need to do this in batches. Drain on kitchen paper.

Place a piece of black pudding on each croûte and top with a small spoonful of Red Onion Marmalade.

Arrange on a large platter, garnish each canapé with a little parsley and serve at once.
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PARMA HAM & ROCKET ROLLS
These are very simple but look and taste quite special. They can be made an hour in advance and kept in the fridge until you are ready to eat them. When cutting the Parma ham, don't worry if each slice is not perfect, you can neaten them up as you roll them. A great alternative to Parma ham is bresaola - very thin slices of air-dried, salted beef.

Ingredients (makes 20)
150g (5oz) ricotta cheese
2 tbsp Pesto
10 slices of Parma ham
50g (2oz) wild rocket, stalks removed
Maldon sea salt and freshly ground black pepper

Mix the ricotta with the pesto in a small bowl and season generously with salt and pepper.

Carefully cut each slice of Parma ham in half across the width and arrange on a clean work surface. Spread a heaped teaspoon of the ricotta mixture in a thin even layer over each one, then lay a few sprigs of rocket lengthways across each slice, leaving the sprig ends hanging over the edges.

Roll each one up and arrange on a serving platter. Cover loosely with cling film and place in the fridge until you are ready to serve.
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ROAST GOOSE WITH BRAISED RED CABBAGE AND SMOKED BACON
This is what we always eat for our family Christmas dinner, served with all the trimmings. Free-range geese are now in plentiful supply during the festive period, so if you've not tried goose before, give it a go - you can't beat it! Make sure you save the drained-off fat and use it to make crispy roast potatoes. I normally make my red cabbage the day before, and it also freezes well.

Ingredients (serves 8)
for the goose:
6kg (13lb) oven-ready goose, at room temperature
2 tbsp redcurrant jelly
1 tbsp balsamic vinegar
1 tbsp ruby red port or red wine
finely grated zest of 1 orange
salt and freshly ground black pepper
sprigs of thyme, to garnish
Madeira Sauce or Red Wine Sauce to serve

for the stuffing:
2 tbsp olive oil
2 eating apples, peeled, cored and cut into thin slices
1 tbsp chopped thyme
350g (12oz) quality sausage meat
75g (3oz) fresh white breadcrumbs
100g (4oz) dried cranberries
100g (4oz) walnut halves, chopped

for the red cabbage:
1 tbsp sunflower oil
50g (2oz) rindless smoked bacon, diced
1 medium red cabbage, core removed and finely sliced
2 tbsp balsamic vinegar
4 tbsp light muscovado sugar
300ml (11fl oz) red wine
300ml (11fl oz) apple juice
2 cooking apples, peeled, cored and chopped
1 tsp each of ground cinnamon

To make the stuffing
Heat the olive oil in a large frying pan over a medium heat. Add the apple slices and sauté for 3-4 minutes until soft and golden. Transfer to a bowl and allow to cool. Once cool, add the thyme, sausage meat, breadcrumbs, cranberries and walnuts, stirring gently to evenly mix. Season with salt and pepper to taste.

Preheat the oven to 200°C (400°F), gas mark 6. Place the goose on a rack set over a roasting tin (so that any fat drains off during cooking). Pour a kettleful of boiling water over the goose (this helps loosen the fat from the skin), then drain off the water from the tin.

To stuff the goose, start at the neck end where you'll find a flap of loose skin - gently ease this up and away from the breast to open a triangular pocket. Pack two-thirds of the stuffing in as deep as possible and pat into a neat round shape on the outside, then fold the neck flap back down over the stuffing, tuck it under the goose and secure with a small skewer. Rub the goose all over with salt.

Press the remaining stuffing into a 225g (8oz) loaf tin and set aside. Weigh the goose and calculate the cooking time, allowing 15 minutes per 450g (1lb), plus 15 minutes - this goose should take about 3½ hours. Place the goose (on the rack over the tin) in the oven to roast, draining off the excess fat every 30 minutes. After an hour, reduce the oven temperature to 180°C (350°F), gas mark 4. Continue to cook, still draining the fat off every 30 minutes.

Meanwhile, prepare the red cabbage. Heat the sunflower oil in a heavy-based saucepan over a high heat. Add the bacon and sauté for 30 seconds, then add the cabbage, stirring to combine.
Reduce the heat and cook for 15 minutes until the cabbage is well cooked down, adding a tablespoon or two of water if the cabbage starts to catch on the bottom. Add the balsamic vinegar, sugar, red wine and apple juice. Give everything a good stir, then cover with a lid and simmer for 1 hour over a low heat, stirring occasionally.

Stir in the apples and spices and cook gently for another 30 minutes, again stirring occasionally. Season with salt and pepper to taste and keep warm over a low heat.

Remove the goose from the oven 30 minutes before the end of the cooking time. Warm the redcurrant jelly, balsamic vinegar, port or wine and orange zest in a small saucepan. Bring to a simmer, stirring until the jelly dissolves, and then cook for 4-5 minutes until syrupy. Brush all over the goose. Return the goose to the oven, along with the reserved tin of extra stuffing, and cook for the final 30 minutes until the goose is completely tender. Transfer the goose to a serving platter and cover with foil, then allow to rest for 20 minutes. Remove the stuffing from the goose, using a spoon, and transfer to a warmed bowl. Turn out the tin of extra stuffing into the same bowl.

To serve, garnish the roast goose with the thyme and bring to the table. Carve the goose into slices and arrange on warmed plates, discarding any excess fat. Add some of the stuffing to each plate, and some of the braised red cabbage. Serve the Madeira Sauce or Red Wine Sauce in a jug to accompany the goose.
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WHITE CHOCOLATE TIRAMISU
For a sophisticated touch, I like to serve this dessert in martini glasses, but you can always just layer it up in one large glass serving dish if you prefer. Mascarpone is a rich, creamy cheese originating from Lodi in the Lombardy region of Italy. It has a sweetened taste and is a classic ingredient in tiramisu.

Ingredients (serves 8)
for the custard:
5 egg yolks
1 tbsp cornflour
3 tbsp caster sugar
seeds scraped from ½ vanilla pod
300ml (11fl oz) milk
100ml (3½fl oz) double cream

for the poached raspberries:
300ml (11fl oz) red wine
75g (3oz) caster sugar
1 cinnamon stick
seeds scraped from ½ vanilla pod, pod also retained
350g (12oz) raspberries, plus extra to decorate
cocoa powder and sprigs of mint, to decorate

for the rest of the tiramisu:
150ml (¼ pint) double cream
175g (6oz) white chocolate, grated
500g (1lb 2oz) mascarpone cheese, at room temperature
16 sponge fingers

To make the custard
Place the egg yolks in a large bowl with the cornflour, sugar and vanilla seeds. Whisk with an electric beater for a few minutes until pale and thickened. Place the milk and cream in a medium-sized saucepan and bring to the boil, then immediately remove from the heat. Gradually whisk the hot milk and cream into the egg mixture until smooth, then pour back into the pan and place over a gentle heat. Cook gently for about 6-8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Transfer to a large bowl and allow to cool a little.

Meanwhile, place 2 tablespoons of the double cream in a small saucepan with half of the white chocolate and stir over a low heat for 1-2 minutes until smooth. Remove from the heat and whisk into the cooled custard. Allow to cool completely, then place a fresh piece of cling film on the surface, again to prevent a skin from forming.

To poach the raspberries
Pace the red wine in a medium-sized saucepan with the sugar, cinnamon stick and vanilla seeds and pod and bring to the boil. Turn down the heat and simmer for 15 minutes until reduced by half and slightly thickened. Place the raspberries in a heatproof bowl and pour the wine mixture over them through a fine sieve, discarding the cinnamon stick and vanilla pod. Stir to combine and allow to cool.

Whip the remaining cream in a bowl until it forms soft peaks. When the custard is cold, whisk in the mascarpone cheese until completely smooth and then fold in the remaining grated white chocolate and the whipped cream until evenly mixed. Spoon the poached raspberries, reserving the liquid, into the base of eight 200ml (7fl oz) martini glasses, then arrange two sponge fingers in each glass, breaking them up as necessary to fit. Pour the raspberry liquid over and then spoon the white chocolate mixture on top to cover completely. Chill for 1 hour until set.

Dust each white chocolate tiramisu liberally with cocoa powder and serve decorated with the extra raspberries and sprigs of mint.
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LEMON & BROCCOLI PASTA BAKE
A pasta bake is always convenient and economical. This one is ideal for using up leftover roast chicken or turkey at Christmas. You can make it with shop-bought cooked chicken as well.

Ingredients (serves 6)
275g (10oz) penne pasta
1 cooked chicken or 450g (1lb) cooked chicken meat
450g (1lb) head of broccoli, cut into bite-sized florets
300ml (11fl oz) Béchamel Sauce
150ml (¼ pint) chicken stock
4 tbsp double cream or crème fraîche
finely grated zest and juice of 1 lemon
25g (1oz) butter, plus extra for greasing
1 small onion, peeled and finely chopped
75g (3oz) fresh white breadcrumbs
2 tbsp chopped flat-leaf parsley
1 tsp chopped sage
salt and freshly ground black pepper

Preheat the oven to 190°C (375°F), gas mark 5. Cook the penne in a large saucepan of boiling salted water according to the packet instructions. Drain well and refresh under cold running water. Strip the meat off the bones of the chicken and shred or cut into bite-sized pieces - you'll need about 450g (1lb) in total. Place in a bowl and set aside. Blanch the broccoli in a large saucepan of boiling salted water for 2-3 minutes, then drain and refresh under cold running water. Tip on to kitchen paper to drain completely.

Warm the béchamel sauce in a saucepan and whisk in the stock and cream or crème fraîche. Bring to a simmer and then cook for a few minutes, stirring occasionally, until you have achieved a thick pouring sauce - you should have about 500ml (18fl oz) in total. Season with salt and pepper and add enough lemon juice to taste.

Melt the butter in a small saucepan over a medium heat and sauté the onion for 3-4 minutes, then stir in the breadcrumbs, lemon zest and herbs, and season with salt and pepper to taste. Cook for another minute or two until lightly browned. Remove from the heat.

Toss the pasta, cooked chicken pieces and broccoli florets together in a 3.5 litre (6 pint), 5cm (2in) deep, greased ovenproof dish and pour over the sauce to cover completely. Sprinkle the breadcrumb mixture on top and bake for 15-20 minutes or until bubbling and the breadcrumbs are lightly golden. Spoon on to warmed plates and serve at once.
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ROAST PUMPKIN RISOTTO WITH ROCKET PESTO (for vegetarians)
Pesto isn't just for pasta - it's a great way to flavour risotto, too. If you don't have a mini blender or blender, finely chop the rocket for the pesto, then stir in the Parmesan and olive oil until combined.

Ingredients
1 small pumpkin, peeled, deseeded and cut into 2.5cm (1in) cubes
8 tbsp olive oil
5 tbsp freshly grated Parmesan cheese
50g (2oz) rocket
1.5 litres (2½ pints) vegetable stock
75g (3oz) unsalted butter
1 small onion, peeled and thinly sliced
2 garlic cloves, peeled and crushed
2 tsp chopped sage
350g (12oz) Arborio rice (or other risotto rice)
150ml (¼ pint) dry white wine
50g (2oz) pine nuts, toasted
salt and freshly ground black pepper

Preheat the oven to 200°C (400°F), gas mark 6. Scatter the pumpkin into a roasting tin and drizzle over 2 tablespoons of olive oil. Roast for 40-50 minutes or until tender and golden, tossing occasionally.

To make the rocket pesto
Place 1 tablespoon of Parmesan in a mini blender or blender with 4 tablespoons of olive oil and the rocket. Blend briefly to combine - it should retain some texture, and not be too smooth. Season with salt and pepper to taste, transfer to a bowl and cover with cling film, then chill until ready to use.

Pour the stock into a saucepan and bring to a gentle simmer. Heat the remaining olive oil and 50g (2oz) of butter in a separate large saucepan. Add the onion, garlic and sage and cook over a medium heat for 4-5 minutes, stirring occasionally, until soft but not browned. Increase the heat and add the uncooked rice to the pan, cook for 1 minute, stirring continuously until all of the grains are evenly coated with the butter and oil and the rice is opaque.
Pour in the wine and allow to reduce for 1-2 minutes, stirring.

Turn down the heat to medium and add a ladleful of stock. Allow to reduce, and stir until completely absorbed. Continue to add the simmering stock, a ladleful at a time, stirring frequently. Allow the stock to be almost completely absorbed before adding the next ladleful. Once all the stock is added the rice should be al dente - just tender but with a slight bite. This should take 20-25 minutes.
Just before serving, stir in the remaining butter and the toasted pine nuts.

Carefully fold in the roasted pumpkin, season with salt and pepper and divide among warmed, wide-rimmed bowls. Drizzle with a little rocket pesto (any remaining pesto can be served separately in a small bowl) and top with the rest of the Parmesan cheese.

Saturday 5th September 2009

NEVEN MAGUIRE'S TIPS FOR FREEZING
It's a good idea to keep a note pad listing items that you have frozen. Always date, label and rotate food in the freezer. Don't use anything if it has been more than 6 months in the freezer.
If you are making dishes in bulk eg. mince, soup, stews etc.
always cool them before freezing.
Make sure to wrap food properly in cling film or place in sealed containers before freezing.
Never thaw and re-freeze meat or fish.
Airtight containers and tupperware are perfect for freezing but don't ever use glass or pyrex (they'll shatter).
For green vegetables such as broccoli or asparagus place in boiling water for one minute and then put into ice water until cold and then drain and freeze, this helps keep the colour.
Place homemade stocks or leftover wine in ice cube bags (please remember not to put into the gin and tonic!!!).
Sauces are great in freezer bags. Don't use containers because the sauces will expand. if you freeze soups with milk in it and take it out later it can separate (don't worry, it hasn't gone off).
Herbs such as rosemary and thyme are good for freezing.

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CHEESE, TOMATO AND BASIL MACARONI (serves 4)

Ingredients
300g cherry vine tomatoes, removed from vine
1 tablespoon olive oil
350g dried macaroni
250g tub marscapone cheese
1 tablespoon Dijon mustard
200g Parmesan cheese, grated
2 tablespoons fresh basil, chopped
1 clove garlic, crushed

Method
Preheat oven 220°C/Gas 7. Place the whole cherry tomatoes in pyrex oven proof dish. Drizzle over olive oil and garlic and season with salt and pepper.
Roast in oven for 15 minutes until the tomatoes have softened slightly and skins have split.
Meanwhile cook the macaroni in a large pan of boiling salted water and cook according to packet instructions until al dente (tender but firm to the bite).
In a bowl, combine the marscapone, mustard, basil, garlic and Parmesan together.
Drain the pasta and return to the pan. Stir in the cheese mixture, the roasted vine tomatoes and season with salt and pepper.
Tip the mixture into oven proof dish used for the tomatoes. Bake for 25-30 minutes until golden brown an bubbling.
Leave to stand for a few minutes, then serve straight from dish.


PORK CHOPS WITH SPINACH, ROSEMARY AND MUSHROOMS BAKED IN FOIL (serves 4)

Ingredients
4 good quality pork chops (saddle back)
4 sprigs rosemary
2lb leaf spinach, washed
8oz chestnut mushrooms, wiped and sliced
4 tablespoons crème fraiche
1 teaspoon Dijon mustard
1 red onion, peeled and sliced
1 clove garlic, crushed
1 tablespoon parsley

Method
Preheat oven 180°C/ Gas 5. Take a large piece of foil fold in half and place on baking sheet. Heat olive oil in pan, quickly sear the chops on both sides until golden brown. Place side by side on well oiled foil.
Melt the butter in pan, stir in sliced red onion and mushrooms, saute for a few minutes and season to taste. Mix the crème fraiche, garlic, Dijon, mustard, parsley and rosemary together and drizzle over each chop.
Seal the edges of the foil together with a double fold. Bake for 40 minutes.
Open at the table for that special effect, spooning over all the lovely juices. Serve with mash and steamed broccoli or green beans. Enjoy!


SHEPHERDS PIE JACKETS (serves 4-8)
This variation on classic Shepherd's Pie could also be made with the leftovers of the Sunday joint. It's the perfect way to get the family to eat vegetables without even realising it!

Ingredients
4 large baking potatoes
1 tablespoon olive oil
1lb / 450g lean minced beef
1 onion, chopped
2 carrots, diced
1lb / 450g button mushrooms, sliced
1 garlic clove, crushed
2 tablespoons Worchester sauce
300ml / 1/2 pint beef stock (from a cube is fine)
1 tablespoon tomato puree
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon milk
2oz / 50g butter
100g / 4oz Cheddar cheese, grated (Dubliner, if possible)
salt and freshly ground black pepper
steamed broccoli, sugar snap peas and courgettes, to serve

Method
Preheat the oven at 180C/350F/Gas 4. Pierce the potatoes a couple of times to prevent them from splitting, then rub them with a little salt to help give them an extra-crispy skin, and place directly on the oven shelf. Bake for about 1 hour or until slightly softened when squeezed. Remove from the oven and leave until cool enough to handle.
Meanwhile, heat the oil to a large sauté pan with a lid, then tip in the minced beef, onion, carrots, mushrooms and garlic. Sauté for 10 minutes until the onions are golden and the mince is lightly browned, breaking up any lumps of mince with the back of a wooden spoon.
Stir in the Worchester sauce and cook for another 2 minutes. Pour in the stock and then add the tomato puree and thyme, stirring until well combined.
Cover and simmer for 20 minutes or until the mince is cooked through and completely tender. Finally stir in the parsley and season to taste.
Preheat the grill.
Cut each cooked potato in half lengthways, scoop out the flesh into a bowl leaving a thin layer, then quickly mash with the milk and butter. Season to taste and beat with a wooden spoon until smooth.
Place the scooped out potato skins in a shallow roasting tin and spoon in the cooked mince mixture. Spoon the mashed potato into a piping bag with a 1in / 2.5cm nozzle and pipe on top of the filled potato skins.
Sprinkle over the Cheddar and place under the grill until cheese is bubbling and golden and the potatoes are completely heated through.
To serve, arrange the Shepherds pie jackets on warmed serving plates with some steamed broccoli, sugar snap peas and courgettes.
Tip: if you're short of time give the baked potatoes a head start in the microwave on high for 5 minutes and half the cooking time.

Saturday 30th May 2009
Hot summer weather always tempts us to bring out the barbeque and below are some delicious recipes you might like to try -

BARBEQUE RIB-EYE STEAK WITH SMOKED PAPRIKE & RED PEPPER BUTTER
(serves 4)

I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them. This recipe uses my favourite cut, the rib-eye, which is still nice and tender but with enough fat and textures to make for an exciting chew

Ingredients
4 x 225g (8oz) dry aged rib-eye steaks
100ml (3 1/2fl oz) olive oil
2 garlic cloves, crushed
1 tsp chopped fresh thyme

for the butter
1 small red pepper
175g (6oz) butter
1/2 tsp chopped fresh thyme
1 tsp chopped fresh flat-leaf parsley
1 tsp smoked paprika
1 tbsp cream
salt and freshly ground black pepper
baked potatoes and lightly dressed mixed green salad, to serve

Method
To make the flavoured butter, preheat the grill. Place the pepper on the grill rack and cook for 20-25 minutes until the skin is blackened and blistered. Transfer to a bowl and cover with clingfilm, then leave to cool completely.

Remove the skin, core and seeds from the pepper and roughly chop the flesh, then place in a food processor. Add the butter, thyme, parsley and paprika in food processor and puree until smooth. Stir in the cream and then scrape out onto a square of non-stick parchment paper and roll into a cylinder, twisting the ends to secure. Chill for at least 4 hours or up to 24 hours is fine.

Trim the rib-eye steaks of any excess fat, place in a non-metallic dish and add the olive oil, garlic and thyme. Cover with clingfilm and leave in fridge to marinade overnight.

Remove the steaks from the fridge at least half an hour before you wish to cook them, then shake off any excess marinade and season to taste. Barbecue over a fierce heat for 6-7 minutes for medium rare, or to your liking. Allow to rest for 5 minutes on warm plates.

Remove the flavoured butter from fridge and remove the foil, then cut into slices. Place butter slices on top of the grilled steaks and add a baked potato and some mixed salad to each plate to serve.
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ORGANIC SALMON AND ASPARAGUS WRAPS
(serves 6)

Ingredients
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

for the sun-dried tomato dressing
12 semi sun dried tomatoes in oil, roughly chopped
200ml/7fl oz olive 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.

Brush salmon with olive oil. Cook on the barbeque till golden brown but crisp and moist 6-8 each side, Serve with vinaigrette.

to make the dressing
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 wraps on top. Serve with rocket and garnish with chives.
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SUMMER BARBEQUE CHICKEN DRUMSTICKS
(serves 4)

I love this dish, because I love the leg meat on chicken and we don't always make a fuss about eating it. This dish can be cooked in the oven at anytime, but they really do taste the best if they have been cooked outdoors on a barbie. So get some in next time you hear the temperatures are set to rise.

Ingredients
16 chicken drumsticks
2 tablespoons tomato ketchup
1 tablespoon soy sauce
2 tablespoons balsamic vinegar
50 g / 2 oz brown sugar
1 teaspoon wholegrain mustard
Rind and juice of 1 orange
1 tablespoon Golden Syrup
1 tablespoon tomato puree
Seasoning
1 tablespoon chopped parsley

Method
Mix all the ingredients, except the chicken, together in a large bowl and season.
Place the chicken drumsticks in the marinade making sure to coat them well. Cover and leave for at least 3 hours or better still, overnight in the fridge.

You can cook these drumsticks in a hot oven 190?C / Gas 5 for approximately 25-30 minutes or cook them outdoors on the barbeque.

To serve, pile them high on a big plate, garnish with some parsley and watch them disappear!

Tip
Always take care when cooking chicken on the barbeque; it must be cooked right through and not just on the outside. Take extra care when handling raw chicken especially in the summer heat. Always wash your hands after working with it and clean down any surfaces or utensils used in the preparation of the meat.
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BARBEQUE PINEAPPLE KEBABS

Ingredients
½ kg fresh pineapple (peeled & trimmed) cut into wedges

Method
Brush the wedges with the pineapple caramel. Place the wedges on skewers and barbeque 3- 4 minutes until golden brown and caramelised. Drizzle the remaining pineapple caramel sauce over the pineapple wedges and serve with ice cream or sorbet.
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PINEAPPLE CARAMEL SAUCE

Ingredients
8oz caster sugar
¼ pt water
¼ pt pineapple juice
½ vanilla pod
2 large tbsp dark rum

Method
Place water and sugar in saucepan. Bring to the boil and cook until golden brown.

Stir in pineapple juice until dissolved. Stir in vanilla seeds. Serve with roasted pineapple.
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SALAD DRESSING

Salad Dressings for me are the difference between a good and bad salad. They can be easily made and keep for so long. Every one should have one in their fridge.

Ingredients
2 tbsp balsamic vinegar
4 tbsp olive oil
1 tsp Golden Syrup
1 tsp wholegrain mustard
Pinch of brown sugar
Salt and pepper

Method
To make the salad dressing by put the vinegar, oil, Golden Syrup, mustard, sugar and some seasoning in a container with a lid. Shake vigorously until well mixed and keep it in the fridge. This will keep up to a month in your fridge.

Saturday 9th May 2009

NEVEN MAGUIRE'S SPAGHETTI BOLOGNESE
(serves 6-8)

Ask people what their speciality is in the kitchen and Spaghetti Bolognaise is often the answer. Well, this recipe is the real McCoy and definitely doesn't use any of those readymade pasta sauces. It's is a perfect standby for converting into dishes such as moussaka, cannelloni, chilli con carne, lasagne, cottage pie and as a filling for pancakes and jacket potatoes..need I go on. It's just so versatile that it is worth the two hours cooking time. This is to allow the meat to break down and come completely soft and tender - trust me it's worth it!

Ingredients
1 tablespoon olive oil
1oz / 25g butter
1 onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
8oz / 225g button mushrooms, sliced
4oz / 100g rindless piece smoked streaky, finely chopped
12oz / 350g lean minced beef
1 tablespoon tomato puree
1/4 pint / 150ml dry white wine
2 x 14oz / 400g cans chopped tomatoes
1/2 pint / 300ml beef stock
1 tablespoon cream
1 tablespoon chopped fresh basil
11/2lb / 675g spaghetti
6-8 tablespoons freshly grated Parmesan
salt and freshly ground black pepper
Warm Italian crusty bread, to serve

Method
Heat the butter and oil in a large sauté pan with a lid until sizzling. Add the onion, carrots, celery, garlic, mushrooms and bacon and sauté over a medium heat for 10 minutes until the vegetables have softened and everything is lightly browned, stirring frequently.

Add the minced beef to the pan, reduce the heat and cook gently for 10 minutes until well browned, stirring to breaking up any lumps with a wooden spoon. Stir in the wine and simmer for 5 minutes until reduced. Stir in the tomato puree, canned tomatoes and half of the stock and bring to the boil, stirring to combine.

Reduce the heat under the pan, half cover with the lid and simmer very gently for about 2 hours or until the meat is meltingly tender, stirring occasionally and adding a little more of the remaining stock as it becomes absorbed.

Add the cream and basil to the sauce and mix well to combine, then simmer uncovered for another 30 minutes until the bolognaise sauce is well reduced and thickened, stirring frequently. Season to taste.

Meanwhile, cook the spaghetti in a large pan of boiling salted water for 8-10 minutes until 'al dente' or according to packet instructions.

To serve
Drain the cooked spaghetti and tip into a large warmed serving bowl. Ladle over the bolognaise sauce and toss well to combine. Transfer to warm individual serving bowls and sprinkle over the Parmesan. Have a separate basket of the crusty bread to hand around.

Tip
I often make double the quantity of the bolognaise sauce and then freeze it in small batches.

Saturday 7th March 2009

IRISH STEW
(Serves 6)

Ingredients
900 g (2 lb) boneless lamb neck, trimmed and cut into cubes
225 g (8 oz) potatoes, cut into chunks
225 g (8 oz) carrots, thickly sliced
225 g (8 oz) leeks, well trimmed and thickly sliced
225 g (8 oz) baby pearl onions, peeled
100 g (4 oz) rindless piece smoked bacon, diced
2 fresh thyme sprigs

for the lamb stock
450 g (1 lb) lamb bones
1 carrot, cut into cubes
1 onion, sliced
2 whole peppercorns
1 bouquet garni (bundle of herbs tied together with string)
salt and freshly ground black pepper
chopped fresh parsley, to garnish
Turnip mash, colcannon and glazed parsnips and carrots, to serve

Method
To make the stock, place the lamb bones in a large pan with the carrot, onion, peppercorns and bouquet garni. Cover with cold water and bring to the boil, then reduce the heat and simmer gently for 2 hours until you have achieved a good flavour. Leave to cool, then skim off any scum and/or fat and strain into a large jug. Cover with clingfilm and chill until needed.

Place the boneless lamb pieces in a clean large heavy-based pan and pour over the reserved stock. Bring to the boil, then skim off any scum from the surface. Reduce the heat and simmer for 50 minutes until slightly reduced and the lamb is almost tender.

Add the potatoes to the lamb with the carrots, leeks, baby pearl onions, smoked bacon and thyme and simmer for 30 minutes or until the lamb and vegetables are completely tender but still holding their shape. Season to taste.

Transfer the stew into a warmed casserole dish and scatter over the parsley. Serve with dishes of vegetables on the side, for example, turnip mash, glazed parsnips and carrots and colcannon and allow everyone to help themselves.
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BACON AND CABBAGE SOUP
(serves 4 - 6)

Ingredients
50g butter
100g (3 ½ oz) smoked bacon, trimmed of excess fat and diced
125g (4 ½ oz) potatoes (about 1 medium), peeled and diced
1 small onion, finely chopped
1 garlic clove, crushed
1 tbsp chopped thyme
1.2L (2 pts) chicken stock
300g (11 oz) cabbage, cored and finely shredded
50g (2 oz) pearl barley (pre cooked in boiling salted water for about 1 ½ hours)
crusty white bread or wheaten bread, to serve
salt and freshly ground black pepper

Method
Place a heavy bottomed saucepan over a medium heat, add the butter to melt and stir in the smoked bacon, potatoes, onion, garlic and thyme. Cover with a lid and cook on a low heat for 10 minutes, stirring occasionally.

Add the stock and the cooked barley and bring slowly to the boil. Tip in the cabbage, reduce the heat and simmer for about 5 minutes until the cabbage is just tender.

Season to taste with salt and pepper and serve with crusty white bread or wheaten bread.
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PEAR BELLE-HELENE
(taken from 'Neven's Food from the Sun'. This classic French dessert was invented by Escoffier. The inspiration came from an 1864 operetta by the same name, by Offenbach. Serves 6)

Ingredients
6 ripe conference pears, peeled and halved
300ml (1/2 pint) apple juice
1 cinnamon stick
1/2 vanilla pod
2 whole star anise (optional)
50g (2oz) caster sugar
1 orange, sliced
50g (2oz) toasted flaked almonds

for the Chocolate Mousse
225g (8oz) plain chocolate, broken into squares (minimum 55% cocoa solids)
3 eggs
2 tbsp Baileys Irish cream liqueur
300ml (1/2 pint) cream

for the Chocolate Fudge Sauce
350ml (12oz) plain chocolate, broken into squares
300ml (1/2 pint) cream
75g (3oz) caster sugar
50g (2oz) unsalted butter
fresh mint sprigs, to decorate

Method
Place the pear halves in a pan with the apple juice, cinnamon stick, vanilla pod, star anise, if using, the sugar and orange slices. Bring to the boil, then reduce the heat and simmer for 15-20 minutes until the pear halves are tender. Remove from the heat and leave to cool in syrup. Remove the cooled pears with a slotted spoon. (Reserve the cooking juices to use in a fresh fruit salad).

To make the mousse, melt the chocolate in a heatproof bowl set over a pan of simmering water. Whisk the eggs with the Baileys in a separate bowl over a pan of simmering water until double in size. It is very important to ensure the water does not boil or it will cook the eggs.

Fold the melted chocolate into the egg mixture, then leave to cool for 5 minutes. Meanwhile, whisk the cream in a bowl and then fold into the chocolate mousse. Cover with clingfilm and for 2-3 hours or overnight is fine.

To make chocolate fudge sauce, melt the chocolate very gently in a heatproof bowl set over a pan of gently simmering water. Set aside. Place the cream in a separate pan with the caster sugar and butter. Bring to a simmer, stirring until the sugar has dissolved.

Remove the cream mixture from heat and leave to cool down a little, then whisk in the melted chocolate until you have achieved a smooth sauce. Pour into a jug and cover with clingfilm. This sauce keeps very well in the fridge and can be warmed gently when needed.

To serve, scoop some of the chocolate mousse into each serving bowl. Carefully fan out the pear halves, removing the centre cores and place two beside each portion of mousse. Drizzle some of the chocolate fudge sauce over the fanned out pears. Sprinkle with the toasted almonds and decorate with the mint.

Saturday 13th December 2008 - preparing for Christmas

Neven revealed this week that he is continuing to serve Irish pork at his award-winning restaurant, despite the Government recall of pork products over last weekend.

He said he was more than happy to keep it on the menu, having organic free range from a small producer in the North. He thought he wasn't going to sell any but would say maybe a quarter of his customers had it on Sunday.

Neven was in Dublin earlier this week to launch Safefood's Christmas cooking campaign. Research from the group has found while 82% of people will buy a turkey to cook this Christmas, just 28% use a time calculation based on the weight of the turkey to estimate the cooking time. Safefood have set up a text service at 51500 to provide the optimum cooking times for the bird.

Canapés
Here are some quick and simple recipes sure to impress your guests. You can serve these with pre-dinner drinks or as a starter.

STICKY BEEF SKEWERS
(serves 12)

Marinade
3 tablespoons honey
1 tablespoon dark soy sauce
1 tablespoon balsamic vinegar
1 teaspoon wholegrain mustard
2 cloves of garlic, crushed
1 tablespoon Worcester sauce
2lb sirloin steak, cut into thin strips
cocktail sticks

Method
Place all the marinade ingredients into a bowl and mix together. Thread the sirloin strips onto the cocktail sticks. Then place in a non metallic dish. Pour the marinade over and marinade for at least 6 hours in fridge.

Cook the skewers on a preheated grill for about 8-10 minutes, brushing regularly with the marinade until it is cooked.

This would be nice with some garlic and chive mayonnaise.
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HOME MADE SAUSAGE ROLLS WITH SESAME SEEDS
(makes about 40)

Ingredients
8oz good quality sausage meat
2 tablespoons sweet chilli sauce
1 tablespoon chopped basil
2 eggs beaten
2 tablespoons finely diced onion
1oz butter
1 tablespoon cream
8oz puff pastry (ready rolled)
egg wash
sesame seeds

Method
Melt the butter and sweat the onion until soft, this will take approximately 5 minutes. Leave to cool.

Place the sausage meat, basic sweet chilli sauce, cream and seasoning into a food processor. Blend for 2 minutes until smooth, then scrape out into a bowl. Stir in the cooked onions. Place mixture in piping bag with large plain nozzle. Cut the puff pastry into four strips, each measuring 10 x 3 inches.

Pipe the sausage meat mixture on each strip of pastry and brush one long edge with a little egg wash. Roll up to completely surround the sausage meat and seal well.

Place the rolls seam side down, brush with beaten egg and sprinkle with sesame seeds. Cut into 1 inch lengths.

Place on a lightly buttered baking sheet and bake in a preheated oven at 220°C/Gas 7 for approximately 15 minutes until crisp and golden. Serve warm.
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SMOKED SALMON AND CREAM CHEESE

Ingredients
300g cream cheese (Philadelphia)
2oz smoked salmon
1 tablespoon sweet chilli sauce
1 teaspoon chopped parsley or chives
1 teaspoon lemon juice
1 small packet of Ritz crackers

Method
Place the cream cheese, smoked salmon, chilli sauce, parsley and lemon juice. Blend to a smooth consistency. Season to taste. Place the mixture into a piping bag and place in fridge until it firms up a little.

Remove smoked salmon and cream cheese from fridge, then pipe the mixture onto the Ritz crackers. Garnish this with a sprig of chervil or parsley.

Tip
Don't pipe mixture too soon or biscuits will be soggy. Mixture will keep in fridge for one week.
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SWEET ONION AND GOATS CHEESE BRUSCHETTA

Ingredients
5 tablespoons olive oil
3 red onions, peeled and sliced
8oz
2 small cloves of garlic, crushed
150ml red wine
2 tablespoons balsamic vinegar
1 teaspoon caster sugar
1 tablespoon chopped fresh thyme
1 French stick, thinly sliced
1lb goats cheese

Method
Heat 2 tablespoons olive oil in a large pan and onions. Cook over a medium heat for 10 minutes until soft and pale golden. Stir in figs and garlic. Add the red wine and vinegar and simmer uncovered for 10 minutes until most of the liquid has evaporated. Stir in sugar and half of thyme. Season and cool.

Preheat oven to 200°C/Gas 6. Place the French bread sliced on a baking sheet in a single layer. Drizzle with remaining oil. Bake for 6-8 minutes until the bread is pale golden and crisp. Cool slightly.

Thinly slice the cheese. Cut the slices into for. Top the bread slices with the fig mixture and cheese. Season with pepper. Scatter over the remaining thyme. Bake for 5 minutes until the cheese melts. Serve on a platter.
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Christmas Dinner

IRISH WHISKY AND MAPLE GLAZED HAM
(serves 10-12)

Ingredients
5kg/11lb gammon on the bone
4 celery sticks, roughly chopped
2 onions, sliced
1 bunch of fresh thyme
1 tablespoon black peppercorns
3 teaspoons allspice
200ml/7fl oz maple syrup
200ml/7fl oz Irish whiskey
1 teaspoon whole cloves

Method
Soak the gammon overnight to remove excess salt. Weigh the gammon joint and calculate the cooking time. Allow 20 minutes per 1lb plus 20 minutes extra. Place in a large pan cover with water and bring to the boil.

Add celery, onion, thyme and peppercorns. Simmer for 4 hours. Skim off any scum that rises to the top. Cook until the bone end comes away freely. Drain and leave until cool enough to handle.

Carefully remove the skin leaving some fat on, score the fat with a sharp knife in a diamond pattern taking care not to cut into the meat.

Preheat the oven to 180°C/Gas 4/Fan 160°C. Place the whiskey, maple syrup, allspice and clove in a saucepan. Bring to the boil and simmer for approximately 10 minutes until slightly thickened.

Stud the ham with cloves and place ham in a tray with a little water. Brush some of the syrup over the ham. Baste the ham with some of the syrup. Cook in oven for 1 hour. It is very important to keep basting to give the ham an even glaze.
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TRADITIONAL TURKEY WITH TRIMMINGS

It's definitely worth paying the extra to get a free range turkey, one of the best suppliers who is a favourite of mine is Thornhill Farm based in Blacklion.

for the Sage, Onion & Pine Nut Stuffing

Ingredients
1 large onion, peeled and diced
1 tbsp chopped parsley
1 tsp chopped sage
2oz pine nuts, toasted
6oz fresh white breadcrumbs
3oz butter
1 tbsp chopped apricots
1 x 12lb turkey

Method
Melt Butter in pan and cook onions for a few minutes until they soften. Add the herbs, apricots and pine nuts. Mix well. Stir mixture into the white bread crumbs. Mix well. It's now ready to use and stuff the turkey.

for the trimmings
4 streaky bacon rashers
5oz pitted prunes
1 pkt cocktail sausages
Herbs, parsley, sage & bay leaves

Method
Preheat the oven to 190°C fan, 170°C, gas mark 5.

Rub the skin of the turkey all over with the butter and season with salt and pepper.

Stuff the neck cavity of the turkey with the stuffing. Fold the skin back over the stuffing and place under the turkey.

Turn turkey breast side up and tie the top of the drum sticks with string. Weigh the turkey to calculate required cooking time (approx 20-25 minutes per 1lb and add 20 minutes. Resting time 10 minutes).

When you push the point of a knife into the turkey and the juices run clear, it is properly cooked. Then loosely wrap it in foil, leaving air to circulate around turkey. Baste. (Spoon juice over it every 40 minutes). Unwrap foil for final 40 minutes to one hour. Add trimmings (see my tips) for final 30 minutes. T

Transfer to warm plate, remove strings, cover with foil leave to rest and garnish with trimmings and herbs.

To add the trimmings
Cut bacon into small strips, use to wrap prunes. Add cocktail sausages and bacon-wrapped prunes to the turkey tin for the final 30 minutes of cooking time.

Gravy know-how
Remove roast from tin. Heat juices in roasting tin over a gentle heat. Slowly stir in 1 tbsp flour. Cook for two minutes. Pour in 3 tbsp of port or red wine, gradually slowly add 1 pint stock and bring to the boil. Simmer, stirring occasionally for 10 minutes until reduced and thickened. Season to taste.

If you have the giblets with your turkey make a giblet stock. I always soak the giblets over night in cold water then drain water. Place giblets in a pan with 6 peppercorns, 1 carrot and chopped onion, 2 bay leaves and thyme. Pour in two pints of water, bring to the boil and simmer for 45 minutes.
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ROAST GOOSE WITH APPLE AND CRANBERRY STUFFING
(serves 8)

Goose is a wonderful alternative to turkey at Christmas it is a very rich and expensive meat so you don't need to serve very much. I will be sitting down enjoying this recipe myself at Christmas.

Ingredients
1 x 5.4kg/12lb oven ready goose
1 teaspoon salt
2 tablespoons red currant jelly, warmed
1 tablespoon port or red wine
Grated rind of 1 orange

Apple and Cranberry Stuffing
2 tablespoons olive oil
2 eating apples, cored and cut into thin slices
1 tablespoon chopped thyme
350g/12oz sausage meat
75g/3oz breadcrumbs
100g/4oz dried cranberries
4oz chopped walnuts

Method
Heat the oil in a large frying pan. Fry the apples for 3-4 minutes until softened and golden. Transfer to a bowl and leave to cool.

Add remaining ingredients. Mix well and season with salt and freshly milled black pepper.

Preheat oven to 200°C/fan 180°C/Gas 6. Place the goose on a rack. Set over a roasting tin. Pour a kettle full of boiling water over the top. Drain off water. Use two thirds of the stuffing to fill the neck cavity of the goose. Fold the flap of the skin over. Secure with a skewer.

Rub the salt all over the skin. Press the remaining stuffing into base of 450g/1lb leaf tin. Weigh the goose. Roast for 15 minutes per 450g/1lb plus 15 minutes. Drain off excess fat every 30 minutes. Reduce oven to 180°C/Fan 160°C/Gas 4 after one hour.

Remove the goose from the oven 30 minutes before the end of cooking. Drain off all but 2 tablespoons of fat. Mix together the redcurrant jelly and port or wine. Brush over the goose.

Return the goose, trimmings and extra stuffing to the oven for the final 30 minutes. Allow goose to stand for 10 minutes before carving. Remove fat. Serve the goose with trimmings, stuffing and thyme.

for the trimmings
2 apples, cored and cut into wedges
100g/4oz cranberries
Fresh thyme to garnish

Tip
Covering the goose with boiling water before cooking, shrinks the skin slightly and helps remove excess fat.
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Christmas Vegetables

BRAISED RED CABBAGE

Ingredients
1 head red cabbage, finely sliced
1 tbsp vegetable oil
2 tbsp balsamic vinegar
4 tbsp brown sugar
300 ml / ½ pint red wine
300 ml / ½ pint apple juice
2 cooking apples, peeled, cored and chopped
2 tbsp raisins
1 tsp ground cinnamon
1 tsp mixed spice
1 tsp ground cloves

Method
To make the cabbage, heat the oil in a heavy-bottomed pan and add the cabbage, vinegar, sugar, wine and apple juice. Cover with a lid and simmer for 1 hour over a low heat. Next stir in the apples, raisins, spices and cook and cook gently for another 30 minutes Finally add salt and pepper and check if mixture needs more sugar.
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ROAST CARROTS WITH HONEY, PARSLEY AND STAR ANISE
(serves 8)

Ingredients
1.4kg/3lb carrots (trimmed, peeled and halved lengthways)
3 whole star anise
3 tbsp olive oil
4tbsp clear honey
3 tbsp fresh chopped parsley

Method
Preheat the oven to 180°C, fan 160°C, gas mark 4. Place the carrots in a large roasting tin, toss with the oil.

Roast for 20 minutes. Add the honey, parsley and star anise, toss and mix roast carrots for 10 minutes until golden and lightly charred.

To serve, sprinkle the sesame seeds and parsley over the carrots and toss gently until coated.
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SMOKED BACON & POTATO GRATIN

Ingredients
4 slices smoked bacon, cooked and chopped
300 ml / ½ pint cream
150 ml / ¼ pint milk
4 garlic cloves, crushed
Pinch nutmeg
450 g / 1lb potatoes peeled and thinly sliced
50g / 2 oz cheddar cheese

Method
First make the gratin. Heat the cream and milk in a saucepan, add in the chopped bacon, garlic, nutmeg and season well.

Arrange the potatoes neatly in an ovenproof dish, making sure the top layer looks really nice and pour the sauce over them. Cover dish with greaseproof paper and tin foil, put in pre-heated oven for 1 hour at 160°C / Gas 3.

After the hour, remove from oven and sprinkle with the cheese and return to oven for another 10 minutes, until the cheese is brown and bubbling on top.

Remove from oven and keep warm until ready to serve.
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CRANBERRY RELISH WITH PORT

Ingredients
1 onion (diced)
1 clove garlic (crushed)
rind of 1 orange
2 tablespoons soya sauce
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
4o/z fresh cranberries

Method
Sweat the onion and garlic in a saucepan with a little oil for 2 minutes. Add the cranberries and the rest of the ingredients.

Bring to the boil and let simmer for 15-20 minutes (you can add some cranberry juice to this if wished) finally season with salt and pepper and add 1 teaspoon of chopped chives or parsley. If you find that it tastes too sharp you can add more sugar.
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PAN-FRIED SPROUTS WITH CHESTNUTS
(serves 8)

Ingredients
450 g / 1lb Brussels sprouts, trimmed and halved
2 tablespoons oil
40 g / 1 ½ oz butter
2 red onions, peeled and sliced
200 g / 7oz chestnuts, peeled and chopped
½ teaspoon freshly grated nutmeg
Seasoning

Method
Bring a large pan of lightly salted water to the boil and add in the sprouts. Cook for 5-10 minutes until just tender and drain them. Keep warm.

Heat the oil and 1oz of the butter in a large frying pan until foaming. Toss in the red onions and fry over a medium heat for 5-8 minutes, until softened and golden.

Add the sprouts, the chopped chestnuts and nutmeg and fry for a further 3-5 minutes until golden and softened.

Season well with salt and pepper and serve with the rest of the butter.
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Christmas Deserts

MACNEAN TRADITIONAL CHRISTMAS CAKE

This is a very special recipe that has been handed down the Maguire family for generations. My Auntie Maureen from Ballymahon, was kind enough to let me share this with you all and I hope your family enjoy it as much as we do every Christmas.

Ingredients
225 g / 8 oz butter
350 g / 14 oz raisins
225 g / 8 oz soft brown sugar
350 g / 14oz sultanas
250 g / 10 oz plain flour
150 g / 6 oz currants
6 eggs
100 g / 4 oz cherries
Grated rind ½ lemon
100 g / 4 oz mixed peel, homemade or similar
50 g / 2 oz grated apple
50 g / 2 oz chopped almonds
½ tsp nutmeg, grated
50 g / 2 oz chopped almonds
Quarter-teaspoon mixed spice
¼ teaspoon cinnamon
5 fl oz whiskey
50 g / 2 oz apricots, ready to eat
50 g / 2 oz ground almonds

Method
Prepare 9" round cake tin by lining with 2 layers of greaseproof paper extending 5 cm / 2" over top of the tin. Tie a double band of brown paper around the outside of the tin.

Prepare fruit and mix it with spices, nuts, lemon rind and ½ of whiskey. Cover bowl with a tea-towel and leave overnight.

Cream butter and sugar until light and fluffy. Add beaten eggs and sieved flour and beat until well mixed. Fold in prepared fruit and ground almonds. Mix well. Put mixture into prepared tin and smooth with back of spoon leaving slightly hollow in the centre.

Preheat oven 140°C / Gas 1 and bake the cake for 3-3½ hours, or until cooked. Protect top of cake from over browning by covering with brown paper for last 1½ hours. Oven temperature varies so check after 1½-2 hours.

Cool cake in tin standing on wire tray until next day. Turn it out and remove paper. Using a skewer make small holes and pour remainder of whiskey. Wrap cake in 2 sheets of greaseproof paper, then a layer of foil. Store in an airtight tin in a cool place until ready for icing.

Tip
I haven't included icing in this recipe, because personally I like my cake plain. However there are so many different types of icing around fondant, royal etc. I'll leave you to choose your own favourite.
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MACNEAN SPECIAL PLUM PUDDING

Another Auntie Maureen classic! This pudding is a dense, rich and utterly mouth-watering dessert. In fact it's so rich that I serve it with lightly whipped cream and not the traditional Brandy Butter. Of course you can serve it with either.

Ingredients
150 g / 6 oz raisins
150 g / 6 oz sultanas
50 g / 2 oz currants
½ small grated carrot
½ Apple diced
50 g / 2 oz mixed peel
½ teaspoon mixed spice
50 g / 2 oz chopped almonds
½ teaspoon grated nutmeg
½ teaspoon ground cloves
50 g / 2 oz flour
150 g / 6 oz breadcrumbs
Rind and juice of 1 lemon
150 g / 6 oz butter, melted
2 eggs
150 g / 6 oz soft brown sugar
10 fl oz Guinness

Method
Sift together flour, mixed spice, nutmeg and cloves. Add breadcrumbs, raisins, sultanas, peel, almonds, apple, Sugar, grated carrot and rind and juice of lemon and melted butter. Beat eggs and gradually add to mixture with Guinness. Mix thoroughly, cover with tea towel and leave overnight. Next day, place the mixture in 2 prepared 2 pint pudding bowls. Cover with greased paper and lid. Stand bowl in a large cake tin and fill the tin ¾ full of boiling water. Cover completely with foil.

Bake in a hot oven at 150°C / Gas 2 for 6-8 hours. Or you can steam for 6 hours in the usual way. Cool, cover again with greaseproof paper and store in a cool dry place. On Christmas day cover again with greased greaseproof paper and lid. Steam for 2-3 hours.

To serve, put pudding into a bowl or on a plate, with a dollop of lightly whipped cream

Tip
If you must light the Pudding, do please be careful with the amount of alcohol you pour on. I find that 1 tbsp of heated brandy works a just fine.
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MULLED FRUIT TRIFLE
(serves 6)

This is a lighter alternative to the Christmas Pudding. It is also very quick and easy to make. The trifle and be made Christmas Eve. This is a dessert all the family will enjoy.

for the custard
300ml milk
200ml cream
5 egg yolks
A few drops of vanilla essence or vanilla pod
1 ½ tablespoon cornflour

Place the milk and cream in a heavy based pan. Heat gently until almost boiling. While the milk is heating whisk together the egg yolks, cornflour, sugar and vanilla essence in a large heatproof bowl until thick and pale.

Pour the hot milk and cream mixture onto the egg mixture whisking well until smooth. Return to the pan and heat gently stirring until thickened. Leave to cool. Stir occasionally to prevent a skin forming on top.

for the trifle
150ml/¼ pint port
75g/3oz caster sugar
1 teaspoon ground mixed spice
1 500g bag frozen forest fruits
200g/7oz Madeira cake broken into chunks
500ml/½ pint whipping cream
chocolate curls to garnish

Place the port, sugar and mixed spice in a saucepan, bring to the boil. Reduce heat and simmer for 5 minutes until syrupy. Stir in the frozen forest fruits.

Scatter the Madeira cake over the base of a 1.4 litre/2 ½ pint trifle bowl. Spoon over the forest fruits and syrup. Top with custard. Whip the cream to form soft peaks. Place spoonfuls of cream on top of custard.

Chill for 1 hour before serving. You can make this 24 hours ahead but finish with whipped cream just before serving. Sprinkle with chocolate curls.
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LEMON & MANGO CHEESECAKE
(serves 6-8)

I've used gelatine leaves in this recipe but of course you could also use powdered gelatine if preferred. It is sold in sachets of 11g (0.4oz) (3 level teaspoons, which is enough to set this cheesecake; simply follow the instructions given on the pack.

for the base
5g (3oz) butter, plus extra for greasing
250g (9oz) ginger nut biscuits, crushed

for the filling
4 gelatine leaves
175ml (6fl oz) milk
1 vanilla pod, split in half and seeds removed
175g (6oz) caster sugar
2 x 250g (9oz) tubs mascarpone cheese
finely grated rind and juice of 2 lemons
150ml (1/4 pint) thick Greek yoghurt

for the topping
2 gelatines leaves
400g (14oz) can mango slices in syrup, drained

To make the base, lightly butter a 23cm (9 in) spring-form cake tin. Melt the butter in a pan over a gentle heat or in a bowl in the microwave. Add the crushed ginger nut biscuits and mix well. Spread the mixture evenly over the base of the tin, pressing down with the back of a spoon to flatten. Place in fridge to chill for at least 10 minutes or up to 24 hours is fine.

Meanwhile, make the filling. Soak the gelatine leaves in a bowl of cold water for 10 minutes. Place the milk in a pan and add the vanilla seeds, whisking to combine. Cook until it just reaches boiling point, but do not allow to boil. Gently squeeze the gelatine dry and add to the pan with the sugar, whisking until dissolved. Pour into a large bowl and leave to cool a little.

Beat the mascarpone cheese into the cooled milk mixture with the lemon rind and juice, then stir in the yoghurt. Pour into the set biscuit base and chill for at least 1 hour until set or up until 24 hours is fine.

To make the topping, soak the gelatine leaves in a bowl of cold water for 10 minutes. Place the mango slices in a food processor and blend until smooth. Heat one tablespoon of water in a small pan or in the microwave. Gently squeeze the gelatine dry and stir into the hot water until dissolved.

Add the mango puree and pour over the set cheesecake filling, spreading evenly with the back of a spoon. Chill for another 2-3 hours until completely set or up to 24 hours is fine.

To serve, remove the cheesecake from the tin and transfer to a serving plate. Cut into slices and arrange on plates to serve.
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WINE LIST - from Ian Brosnan, Sommelier at Chapter One restaurant

Smoked Salmon and Cream Cheese - I always recommend bubbles to kick off the evening, in this case some Procecco would be ideal, lightly sparkling, fruity with enough acidity to handle the cheese.

Sticky Beef Skewers / Home made sausage rolls - A good hearty, spicy red. Aussie Shiraz, with its combination of pepper spice, and ripe fruit would be perfect.

Sweet Onion and Goats Cheese Bruscetta - Alsace whites are often forgotten about which is a shame because they pair with food so well. In this case the sweet onion would be fantastic with a nice Pinot Blanc or Pinot Gris. Try one from Trimbach, Hugel or the lesser known Sipp Mack from Mitchells.

Whisky Glazed Ham - Again, another great style of wine that is often overlooked is Loire Valley Reds, in particular, Chinon. A soft, fresh, fruity red that works brilliantly with ham.

Turkey with trimmings - Pinot Noir- burgundy can be too dry for turkey but New Zealand Pinot works a treat. If you are going to splash out look for Felton Road from Central Otago.

Otherwise, ripe Australian Shiraz can work very well, as can a nice Rhone- Chateauneuf-du-pape, Gigondas or Vacqueras. If you are looking for a white, top quality Chardonnay from Burgundy, Australia, New Zealand or South Africa.

Roast Goose - Can do some of the same wines as turkey, espically the Burgundys and Rhones, but you could also try some Barbera or Barolo from Italy.

Mulled Fruit Trifle - Something rich- A good Moscatel Sherry, or, if you can find one , a fortified liquer Muscat from Australia.

Lemon and Mango Cheesecake - Best going for a lighter style of dessert wine, a coteaux du layon from the Loire Valley, or a sweey german Riesling.

Saturday 15th November 2008
4 winter warming dishes and favourites of Neven's, from his new book "Neven's Food from the Sun'. Also included there is his recipe for Stock, an absolute must for successful soup making.

CREAMY CHICKEN KORMA
(serves 4)

Curries always taste better when they have been kept for a day or two. This one will keep quite happily in the fridge for two days, and also freezes very well.

Ingredients
2 onions, peeled and finely chopped
2 garlic cloves, peeled and crushed
2 tsp finely grated root ginger
1 green chilli, seeded and finely chopped
1 tsp garam masala
1 tsp ground turmeric
¼ tsp chilli powder
400g can of chopped tomatoes
1 tsp tomato purée
4 boneless skinless chicken breasts, cut into 2.5cm (1in) cubes
150ml (5fl oz) double cream
Salt and freshly ground black pepper
2 tbsp roughly chopped fresh coriander, to garnish basmati rice, warmed naan bread and mango chutney, to serve

Method
Heat the oil in a large saucepan and fry the onions and garlic until for about 10 minutes until golden brown. Stir in the ginger and green chilli and cook for 1 minute, stirring.

Add the garam masala to the pan with the turmeric, chilli powder and a pinch of salt and cook for another minute, stirring. Add the tomatoes, tomato purée and 150ml (5fl oz) of water, stir well to combine, then reduce the heat and simmer for 20-25 minutes, stirring occasionally, until the sauce is so well reduced that it is almost sticking to the bottom of the pan and the oil has separated out on the surface.

Add the chicken to the sauce with a few tablespoons of water. Slowly bring to the boil, then reduce the heat and simmer gently with the lid on for about 20 minutes or until the chicken is cooked through and completely tender. Stir in the cream and simmer gently for a few more minutes until well combined. Season with salt and pepper.

To serve, spoon basmati rice and chicken korma onto warmed plates and scatter over the coriander. Place the naan breads in a separate serving dish to pass around with the mango chutney.
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VIETNAMESE BEEF NOODLE SOUP (Pho Bo)
(serves 4)

Pho is the national food of Vietnam, where it is normally eaten for lunch and can be bought from street vendors. It usually comes with a plateful of herbs such as Asian basil and mint, bean sprouts and green chillies, which diners add according to their own taste.

Ingredients
1.2 litres (2 pints) beef stock
2.5cm (1in) piece of fresh root ginger, peeled and sliced
2 whole star anise (optional)
1 cinnamon stick
225g (8oz) boneless beef sirloin, trimmed of any fat and slightly frozen
225g (8oz) dried flat rice noodles (banh pho)
3 tbsp Thai fish sauce (nam pla)
100g (4oz) fresh bean sprouts, rinsed and drained
4 spring onions, trimmed and finely chopped
Small bunch of fresh coriander, leaves stripped and finely chopped
2 red or green Thai bird's eye chillies, thinly sliced
Handful of fresh, torn basil and mint leaves
Good pinch of freshly ground black pepper
Lime wedges, to garnish

Method
Pour the stock into a large saucepan and add the ginger, star anise, if using, and the cinnamon. Bring to the boil, then reduce the heat and simmer for 15 minutes.

Meanwhile, using a very sharp knife, cut the sirloin across the grain into very thin strips. Set aside.

Put the noodles in a large bowl with enough boiling water to cover them. Soak for 15 minutes or until softened and pliable. Drain the noodles in a colander, then place in a pan of boiling water and simmer for 45 seconds until tender or according to the packet instructions. Drain well and set aside.

Strain the flavoured stock into a clean saucepan and heat to a simmer. Stir in the Thai fish sauce and the black pepper. Add the sliced sirloin steak and simmer for 30-45 seconds or until the meat loses its redness. Skim off any froth from the soup.

To serve, divide the noodles between four warmed large bowls and place a pile of the beansprouts on top of each one. Ladle over the flavoured beef broth and sprinkle the spring onions, coriander, chillies, basil and mint on top. Garnish with the lime wedges to serve.
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ROASTED BUTTERNUT SQUASH, CRISPY PANCETTA & PINE NUT PASTA
(serves 4)

This is the kind of pasta dish that is good to make when there's nothing much left in the fridge. It is very easy to prepare, and great served with a lightly dressed rocket salad and a glass of decent wine. If you haven't got any mascarpone cheese, simply replace with double cream.

Ingredients
2 tbsp olive oil
25g (1oz) butter
675g (1nlb) butternut squash
4 fresh rosemary sprigs
100g (4oz) rindless pancetta, cut into cubes
2 garlic cloves, peeled and crushed
1 red onion, peeled and finely diced
175g (6oz) chestnut mushrooms, sliced
100ml (3nfl oz) vegetable stock
250g tub of mascarpone cheese
50g (2oz) Parmesan cheese, freshly grated
275g (10oz) penne pasta
50g (2oz) pine nuts, toasted
1 tsp torn fresh basil leaves
Maldon sea salt and freshly ground black pepper lightly dressed rocket salad and crusty bread, to serve

Method
Preheat the oven to 200ºC (400ºF), gas mark 6. Put half the olive oil and the butter in a roasting tin and place in the oven for a few minutes to heat up.

Peel the butternut squash, then cut in half and scoop out and discard the seeds. Cut the squash into bite-sized chunks, then toss them into the heated oil and butter mixture. Add the rosemary and roast for 25 minutes or until just cooked through.

Remove the rosemary sprigs and keep the squash warm.

Heat the remaining olive oil in a frying pan and add the pancetta. Cook for 5 minutes until crisp and lightly golden, then add the garlic, onion and mushrooms and cook for another 5 minutes until the mushrooms are tender, stirring regularly. Stir in the stock, mascarpone and Parmesan and simmer very gently for 5 minutes until slightly reduced and thickened. Season to taste.

Meanwhile, cook the penne in a large saucepan of boiling salted water for 8-10 minutes until al dente or according to packet instructions. Drain and then quickly refresh under cold running water. Return to the pan and stir in the mascarpone sauce, then carefully fold in the roasted butternut squash and pine nuts.

Divide among warmed wide-rimmed bowls and scatter over the basil. Serve at once with a separate bowl of rocket salad and some crusty bread.
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CHICKEN & CHORIZO RICE BAKE
(serves 4)

This one-pot wonder gives maximum flavour with minimum effort and is guaranteed to wake up your taste buds. If you don't have a suitable casserole dish, just use a large sauté pan, then transfer to a roasting tin and cover loosely with foil. Make sure you buy raw chorizo for this dish, which will impart lots of flavour to the rice as it cooks.

Ingredients
300g jar of artichoke hearts in olive oil (or 400g can of artichoke hearts in brine)
25g (1oz) butter
4 chicken breast fillets, with skin on
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
100g (4oz) raw chorizo sausage, peeled and sliced
350g (12oz) long-grain rice
150ml (5fl oz) dry white wine
600ml (1 pint) chicken stock
2 tbsp roughly chopped fresh flat-leaf parsley
Salt and freshly ground black pepper

Method
Preheat the oven to 180ºC (350ºF), gas mark 4. Drain the oil from the jar of artichokes and add 1 tablespoon to a casserole dish with a lid. Add half the butter and place on the hob to heat. Season the chicken breasts, add to the dish, skin side down, and cook for 2-3 minutes until lightly browned. Turn over and cook for another minute or so until sealed. Transfer to a plate and set aside.

Add another tablespoon of the drained artichoke oil to the dish together with the remaining butter, then tip in onion and garlic.

Sauté for 2-3 minutes until softened but not browned. Add the chorizo and rice and cook for another 2 minutes, stirring regularly until the chorizo has begun to release its oil and all the rice grains are well coated.

Pour the wine into the dish, stirring to combine, then add the stock and fold in the artichokes. Arrange the chicken on top, pushing the breasts down into the rice. Cover with the lid and bake for 35-40 minutes until all the liquid has been absorbed and the chicken and rice are cooked through and tender. Scatter over the parsley and place directly on the table to serve.
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CHICKEN STOCK
(makes about 1.2 litres or 2 pints)

Chicken stock more than any other type, makes the perfect base for soups, stews and sauces. It freezes very well and so it's good to try to make a batch when you have had a roast chicken for dinner.

Ingredients
1 large chicken carcass, skin and fat removed and chopped
2 leeks, trimmed and chopped
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 celery sticks, chopped
1 fresh thyme sprig
1 bay leaf
Handful fresh parsley stalks
1 tsp white peppercorns
Pinch of salt

Method
Place the chicken carcass in a large saucepan and cover with 1.75 litres (3 pints) of water. Bring to the boil, then skim off any fat and scum from the surface. Reduce the heat to a simmer and tip in all the remaining ingredients.

Simmer gently for another 2-3 hours, skimming occasionally and tasting regularly to check the flavour. When you are happy with it, remove from the heat and sieve the stock. Leave to cool and remove any fat that settles on the top, then use as required, keep in the fridge for 3-4 days, or freeze in 600ml (1 pint) cartons, ice cream tubs or ice cube bags and defrost when you need it.

Saturday 18th October 2008

With the nights drawing in and the weather getting colder, we all crave comfort food at some stage. Below are recipes for some of my favourites

NEVEN'S CHICKEN CURRY

Ingredients
1 Tablespoon sunflower oil
4 Skinless chicken breast fillets sliced
1 large onion, finely chopped
2 garlic cloves. finely chopped
1 teaspoon freshly grated root ginger
2 teaspoons Thai Red curry paste
300ml (1/2 pint) chicken stock
400 g (14 oz) can coconut milk
2 teaspoons caster sugar
Good pinch of salt
Juice of 1 lime
Chopped fresh coriander leaves to garnish
Thai fragrant or basmati rice to serve

Method
Heat a wok until very hot. Add the oil and heat until it is almost smoking. Swirling around the sides.

Tip in the chicken breast and cook for a few mins until lightly browned.

Add the onion, garlic and ginger to the wok and cook for 3- 4 mins until softened. stir in the curry paste and cook for 2 mins, stirring continuously.

Poor in the chicken stock and coconut milk and bring to a gentle simmer.

Stir in the sugar and salt

Add enough lime juice to taste and simmer gently for 10-15 mins, until the sauce has slightly reduced and the chicken is completely tender.

To serve, divide among warmed wide-rimmed bowls and sprinkle over the coriander then serve with the Thai fragrant or basmati rice.
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STEAK & ONION OPEN SANDWICH
(serves 2)

There are times when you want something tasty and delicious but just don't feel like cooking a full meal. This is one of those dishes that I find myself cooking again and again. If you want to make it even more substantial try serving it with crisp, fat chips and watch how quickly the plates are cleared!

Ingredients
3 tablespoons olive oil
2 large red onions, sliced and separated cut into rings
1 tablespoon light muscovado sugar
1 tablespoon balsamic vinegar
2 x 6oz / 175g thin cut rump or sirloin steak
4 tablespoons mayonnaise (homemade or from a jar is fine)
1 teaspoon Dijon mustard
1 teaspoon wholegrain mustard
2 ripe tomatoes, sliced
2oz / 50g wild rocket
1 small ciabatta loaf (about 6in / 15cm in diameter)
Salt and freshly ground black pepper

Method
Heat two tablespoons of the oil in a large frying pan and preheat the grill. Fry onions for 10 minutes until softened and golden, stirring occasionally. Sprinkle over the sugar and balsamic vinegar and then cook for another 2 minutes until the sugar has dissolved and is slightly syrupy, stirring continuously. Tip into a bowl and keep warm.

Return the pan to the heat and add the remaining tablespoon of oil. Season the steaks, add them to the pan and cook over a high heat for 3-4 minutes on each side for well done; or according to taste.

Split the ciabatta in half and then arrange on the grill rack cut-side up. Place under the grill until lightly toasted. Mix the mayonnaise in a small bowl with the two mustards.

To serve Place a piece of the toasted ciabatta on each warmed serving plate. Add a smear of the mustard mayonnaise and then arrange a layer of the tomato slices. Season to taste and add the rocket. Place the steak on top and add the reserved fried onions. Drizzle over the mustard mayonnaise.

Tip
I normally make up a larger batch of the mustard mayonnaise and then store it in a squeezy plastic bottle (just like the one you get in restaurants with tomato ketchup) in the fridge. This will also help you achieve the clever criss-cross drizzle lines that chefs tend to do for presentation.
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ROASTED RED PEPPER SOUP
(serves 4-6)

Chargrilled peppers have the most wonderful, smoky sweetness, which
I just adore. Collect as much of the juice as possible as you peel them,
as it really has a great flavour.

Ingredients
6 red peppers, halved, cored and seeded
5 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon chopped fresh thyme
2 onions, finely chopped
2 garlic cloves, crushed
2 tablespoons tomato purée
1.2 litres (2 pints) chicken or vegetable stock
2 tablespoons torn fresh basil
Maldon sea salt and freshly ground black pepper
basil oil or pesto, to garnish
freshly baked ciabatta, to serve (optional)

Method
Preheat the oven to 190°C/375°F/gas 5. Arrange the pepper halves in a baking tin, cut side up. Drizzle over 4 tablespoons of the olive oil, then sprinkle the vinegar, thyme and 1 teaspoon of the salt on top. Place in the oven and roast for 20 minutes, until softened and lightly golden.

When the peppers are cool enough to handle, slip the skins off the peppers and discard, then roughly chop the flesh, reserving as much of the juice as possible. Set aside until needed.

Heat the remaining tablespoon of oil in a pan, add the onions and garlic and sweat for 10 minutes until lightly golden, stirring occasionally. Add the reserved pepper flesh with the tomato purée and stock and bring to the boil. Reduce the heat and simmer for 10-15 minutes, until slightly reduced. Add the basil and then blitz with a hand blender until smooth. Season to taste.

Ladle the soup into warmed bowls and drizzle with a little basil oil or pesto, then serve with some ciabatta bread.
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BUTTER ROASTED HADDOCK WITH SPRING ONION MASH
(serves 6)

Flavour the fish with a sprinkling of finely chopped fresh chilli or lemon grass or a smear of chilli sauce, if you like. The potatoes can be mashed with a little warm milk and a knob of butter if you prefer a creamier mash.

Ingredients
1.75 kg (4 lb) floury potatoes
50 g (2 oz) butter
4-6 x 150 g (5 oz) skinless haddock fillets, boned
finely grated rind of 2 limes
1 tablespoon chopped fresh flat-leaf parsley
1 bunch spring onions, trimmed and thinly sliced
4 tablespoons olive oil
Salt and freshly ground black pepper

Method
Preheat the oven to 220°C/425°F/gas 7. Cook the potatoes in a large pan of boiling salted water for 15-20 minutes, until tender.

Cut 4 to 6 rectangles of parchment paper large enough to sit a piece of fish on. Lightly butter each piece of paper and place on a baking sheet. Put the haddock on the paper and smear with the remaining butter, then sprinkle over the lime rind and flat-leaf parsley. Season to taste.

When the potatoes are almost cooked, pop the fish into the oven and roast for 6-8 minutes, until just tender - this will depend on the thickness of the fillets.

Drain the potatoes and return to the pan. Mash well and then beat in the spring onions and olive oil. Season to taste.

To serve, divide the spring onion mash among warmed plates. Gently ease each piece of fish off the paper on top of mash.
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MULLAGHMORE FISH PIE

Ingredients
125g/4 ½oz cooked peeled prawns
300g/10 ½oz haddock fillet
300g/10 ½oz smoked coley fillet
250g/9oz salmon fillet (skin removed and pin boned)
1 large bay leaf
500ml/18floz milk
800g/1lb 12oz floury potatoes
60g/2oz butter
200g/7oz leeks (thinly sliced)
2 large carrots peeled and diced small
1 small onion (thinly sliced)
150ml/5floz white wine
25g plain white flour
2 tbsp dried breadcrumbs
1 tbsp chopped mixed herbs i.e. parsley, chives, dill
Seasoning

Method
Place the haddock, smoked coley and salmon in a roasting tin. Add bay leaf, milk and salt and pepper. Poach over a medium heat for 6-8 minutes until fish flakes easily when tested with a knife.

Peel the potatoes and cut into chunks. Place in a large saucepan of lightly salted water and bring to the boil. Cook the potatoes for 10-15 minutes until they are tender.

Remove the fish from the tin. Skin and flake the flesh checking for any bones. Strain the milk into a measuring jug. Discard the bay leaf and set the milk aside.

When potatoes are cooked drain well. Return to a low heat to dry out a little. Mash well. Then beat in 1oz butter. Season to taste.

Melt remaining butter in a saucepan. Add the leeks, carrots and onion and cook for 5 minutes until softened. Pour in the white wine and reduce by half.

Stir in the flour and cook for 1 minute. Then gradually stir in the reserved poaching milk. Stir well to make a smooth sauce. Reduce heat. Season to taste. Add herbs and simmer for 3 minutes stirring occasionally.

Stir in the prawns, and flaked fish and reheat for 2 minutes. Be careful not to boil because the fish will break up.

Spoon fish mixture into a shallow ovenproof dish. Spread with Mash and smooth the surface. Sprinkle on the breadcrumbs. Bake in oven 180°C/350°F/gas 4 for approx 20 minutes or until golden brown.
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STIR FRY CHILLI STEAK WITH TORTILLA CHIPS
(serves 4-6)

This is a quick and healthy stir fry, feel free to use other beans for example haricot these can be bought in a super market or heath food shop. You can serve this with steamed rice or potatoes.

Ingredients
1 tablespoon sunflower oil
500 g (1 lb 2 oz) Irish rump steak, cut into thin strips
1 red onion, thinly sliced
1 red pepper, cored, seeded and thinly sliced
1 red chilli, seeded and thinly sliced
1 teaspoon cayenne pepper
400 g (14 oz) can chopped tomatoes
400 g (14 oz) can cannellini beans, drained and rinsed(OPTIONAL)
3 tablespoons sweet chilli sauce
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon sesame oil
175 g (6 oz) tortilla chips

Method
Heat the wok until very hot. Add the oil, swirling it up the sides. Tip in the steak and stir fry for 3 minutes until sealed and just starting to brown. Add the onion and red pepper, then sprinkle over the red chilli,, if using and cayenne pepper. Stir fry for 2 minutes.

Stir in the tomatoes and cook for another couple of minutes. Add the cannellini beans (if using) and chilli sauce and then simmer for 5 minutes until piping hot. Season to taste and stir in the parsley.

To serve, spoon rice or potatoes on to each warmed plate and make a dent in the middle. Add the stir fry chilli steak and pass around bowls of the tortilla chips.
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BAKED POTATOES WITH MINCE
(serves 4)

Ingredients
4 baking potatoes
450g minced beef
1 onion, chopped
2 carrots, peeled and diced
1lb button mushrooms, sliced
2 tablespoons worster sauce
300ml/ ½ pint beef stock
1 tablespoon tomato puree
1 clove of garlic, crushed
1 tablespoon milk
2oz butter
50g/2oz grated Dubliner cheddar cheese

Method
Bake the potatoes in a preheated oven at 180?C/Gas 4 for about one hour or microwave on high for 20 minutes until cooked through.

Meanwhile cook the mince, mushrooms, onion, diced carrot and garlic in a pan for 10 minutes until the onions are golden and the mince has lost its pink colour. Stir in the worster sauce for two minutes. Add stock, tomato puree. Then cover and simmer for 20 minutes until the mince is cooked through and season to taste.

When the potatoes are cooked, cut them in half and scoop out the flesh into a bowl leaving a thin layer. Add some seasoning to the cooked potato. To finish stir in the milk and butter.

Preheat the grill. Place the potato skins in a shallow roasting tin and spoon in the cooked mince mixture. Pipe or spoon the mashed potato on top. Sprinkle with cheese. Grill until cheese has melted and the filling is hot. Serve with some steamed green vegetables.
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BACON CARBONARA
(serves 2)

Ingredients
300g spaghetti
1oz butter
8oz chopped pancetta or lean bacon strips
1 clove of garlic, crushed
1 onion, finely chopped
100ml white wine
¼ pint double cream
3 medium eggs
2oz grated parmesan, plus extra to serve
1 tablespoon chopped parsley

Method
Heat the butter in a large saucepan. Add the onion and garlic. Cook on a low heat stirring frequently for 5 minutes until softened but not coloured.

Add the strips of pancetta or bacon to the pan. Cook for about 10 minutes stirring continuously. Cook the pasta in a pot of boiling water according to the instructions on the packet until al dente.

Add wine to bacon mixture and reduce to about 1 tablespoon. Put the eggs, cream and parmesan cheese in a bowl together. Add plenty of freshly ground black pepper.

Drain the pasta, turn it into the pan with the pancetta or bacon mixture and toss well to mix. Add the egg mixture and parsley. Toss together and return the pan to the heat. Cook gently for 2 minutes until the sauce thickens slightly. Be careful not to overcook the sauce or the eggs will scramble!! Serve in four warm pasta bowls. Sprinkle with black pepper. Serve immediately with extra grated parmesan cheese.
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Smoothies

Smoothies are a family favourite in my house, especially with my sisters. They really are a great way to start the day but are amazingly low in fat and can also be a fantastic dessert!

PEACH & STRAWBERRY SMOOTHIE
(serves 4)

Ingredients
14oz / 400g can peach slices in natural juice
4oz / 100g fresh or frozen strawberries, plus extra to decorate
1/2 pint / 300 ml apple juice, well chilled
1/4 pint / 150ml vanilla yoghurt, well chilled
handful ice cubes

Method
Tip the whole can of peaches and juice into a food processor or liquidiser and add the strawberries, apple juice and yoghurt with four of the ice cubes. Blend until smooth.

To serve, pour the smoothie into tall glasses filled with the rest of the ice cubes. Decorate each glass with a whole strawberry.

Tip
Frozen berries are brilliant to use straight from the freezer for smoothies as they instantly cool the mixture down.
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BANANA, PASSION FRUIT & PINEAPPLE SMOOTHIE
(serves 4)

Use the vanilla yoghurt and skimmed milk straight from the fridge to help keep the smoothies as cold as possible.

Ingredients
2 passion fruit
2 ripe bananas
14oz / 400g can pineapple cubes in natural juice
1/4 pint / 150ml vanilla yoghurt, well chilled
1/4 pint / 150ml skimmed milk, well chilled
handful ice cubes
Fresh mint sprigs, to decorate

Method
Cut the passion fruit in half and scoop the pulp with a teaspoon into a food processor or liquidiser. Peel the bananas and chop the flesh and add to the processor with the whole can of pineapple cubes and juice, yoghurt, milk and four of the ice cubes. Blend until smooth.

To serve, pour the smoothie into tall glasses filled with the rest of the ice cubes. Decorate each glass with a mint sprig.

Tip
Choose dark dimpled passion fruit, which indicates ripeness, and the largest specimens you can find.
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SHEPHERDS PIE JACKETS
(serves 4-8)

This variation on classic Shepherd's pie could also be made with the leftovers of the Sunday joint. It's the perfect way to get children to eat vegetables without even realising it.

Ingredients
4 large baking potatoes
1 tablespoon olive oil
1lb / 450g lean minced beef
1 onion, chopped
2 carrots, diced
1lb / 450g button mushrooms, sliced
1 garlic clove, crushed
2 tablespoons Worchester sauce
300ml / 1/2 pint beef stock (from a cube is fine)
1 tablespoon tomato puree
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon milk
2oz / 50g butter
100g / 4oz Cheddar cheese, grated (Dubliner, if possible)
Salt and freshly ground black pepper
Steamed broccoli, sugar snap peas and courgettes, to serve

Method
Preheat the oven at 180C/350F/Gas 4. Pierce the potatoes a couple of times to prevent them from splitting, then rub them with a little salt to help give them an extra-crispy skin, and place directly on the oven shelf. Bake for about 1 hour or until slightly softened when squeezed. Remove from the oven and leave until cool enough to handle.

Meanwhile, heat the oil to a large sauté pan with a lid, then tip in the minced beef, onion, carrots, mushrooms and garlic. Sauté for 10 minutes until the onions are golden and the mince is lightly browned, breaking up any lumps of mince with the back of a wooden spoon. Stir in the Worchester sauce and cook for another 2 minutes. Pour in the stock and then add the tomato puree and thyme, stirring until well combined. Cover and simmer for 20 minutes or until the mince is cooked through and completely tender. Finally stir in the parsley and season to taste.

Preheat the grill. Cut each cooked potato in half lengthways, scoop out the flesh into a bowl leaving a thin layer, then quickly mash with the milk and butter. Season to taste and beat with a wooden spoon until smooth. Place the scooped out potato skins in a shallow roasting tin and spoon in the cooked mince mixture. Spoon the mashed potato into a piping bag with a 1in / 2.5cm nozzle and pipe on top of the filled potato skins. Sprinkle over the Cheddar and place under the grill until cheese is bubbling and golden and the potatoes are completely heated through.

To serve, arrange the Shepherds Pie jackets on warmed serving plates with some steamed broccoli, sugar snap peas and courgettes.

Tip
If you're short of time give the baked potatoes a head start in the microwave on high for 5 minutes and half the cooking time.
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CAJUN CHICKEN SUPPER
(serves 4-8)

Because we love it so much, here's a great chicken dish. So simple, but it has fantastic Cajun flavours to heat it up - an ideal supper or lunch.

Ingredients
4 small French baguettes
4 chicken breasts, skinless
4 oz / 110 g Cheddar cheese, grated
3 tablespoons mayonnaise
2 rounded teaspoons Cajun spices
Mixed salad leaves for garnish
2 oz / 50 g sweet chilli sauce
Seasoning

Method
Preheat the oven to 180°C / Gas 4.

Sprinkle the chicken breasts with Cajun spices, season and place on a baking tray. Cook in the oven for about 15-20 minutes. The chicken should be springy to the touch when cooked.

Mix half the chilli sauce with the mayonnaise and season. Slice the baguettes in half and toast on one side. Now slice the cooked chicken breasts into thin slices.

Drizzle the mayonnaise over each slice of bread and place the sliced chicken on top. Sprinkle the Cheddar cheese over the chicken and drizzle some chilli sauce on top. Place under the grill and cook until golden brown on top.

Serve piping hot with some salad.

Tip
This is a great dish for a sudden influx of hungry people - so fast and easy to prepare. Everybody can help.
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CLASSIC ITALIAN LASAGNE
(Serves 6-8)

This dish needs no introduction as the Irish have taken to it as if it was
our own. While it takes a long time to prepare, it is always worth the
effort.

Ingredients
8 oz / 225 g lasagne sheets,
pre-blanched in boiling water
1 tablespoon olive oil
1 onion, sliced
2 cloves garlic, crushed
8 oz / 225 g button mushrooms, sliced
2 lb / 900 g lean minced beef
1 carrot, peeled, trimmed and diced
2 tablespoons tomato purée
1 can chopped tomatoes
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 level tablespoon sugar
1 rounded tablespoon chopped basil
4 oz / 110 g grated white Cheddar cheese
1/2 oz / 10 g butter (to butter dish)

for the sauce
2 oz / 50 g margarine
2 oz / 50 g plain flour
1 pint / 570 ml milk, hot
1 pinch nutmeg, grated
Seasoning

Method
Melt the margarine in a pot. Make a roux by adding in the flour and
cooking for 3 minutes over a medium heat, stirring constantly. Gradually add
in the milk, and stir until smooth. Simmer for 10 minutes. Add some grated
nutmeg and season to taste. Set aside and keep warm until ready to assemble the lasagne.

To make the meat sauce, heat the oil in a large frying-pan, add the onions,
garlic and mushrooms and cook for 5 minutes. Add in the mince and carrot and stir until lightly browned. Then stir in the tomato purée and cook for about 1 minute, followed by the chopped tomatoes. Stir well and add in the soy, vinegar, sugar and basil, then simmer for 15 minutes. Check seasoning and adjust to taste.

Preheat the oven to 160sC / Gas 3.

To assemble the lasagne
First butter an ovenproof dish and cover with a
layer of the pasta sheets. Next place a layer of the meat filling on top and
repeat this process twice until you have 3 layers in total. Cover with the
white sauce and sprinkle with cheese. Cook in the oven for approximately
20-25 minutes.

To serve, place the dish on the table and serve the family directly!

Tip
This basic meat sauce can be used with spaghetti to make an authentic bolognese sauce. Just sprinkle grated Parmesan cheese over the dish before serving.