Need a recipe or that perfect bottle of wine? Information on some of the food and wine items featured on the programme

Special Features

Saturday 4th of February 2012: Martin Shanahan's alternative to Sunday roast - click here

Saturday 4th of February 2012: Martin Shanahan's potato, leek & mussel soup - click here

Saturday 4th of February 2012: Martin Shanahan's salmon bap - get children to eat fish; click here

December 24th 2011 : Catherine Fulvio's Cookery Countdown - Last Minute Hiccups. Click here to read more.

December 10th 2011: Neven Maguire's Christmas Recipes - Click here to read more.

Wine - Tomás Clancy, wine correspondent with the Sunday Business Post

Direct from the farm: Ella McSweeney reports. Click here for more.

Lunches for Work by Donal Skehan. Click here for more information on delicious lunches for work.

NEVEN RECIPES FOR CHEAPER MEAT CUTS

Braised beef cheek with celeriac mash, smoked bacon and baby mushrooms

Ask your local butcher for beef cheeks as you will not find them in the supermarkets. Either get them to trim them down for you or else do it yourself, removing the top flap of meat as well as the silverskin from the bottom. They really are the most tender meat you’ll ever have tasted! Celeriac and potato mash. The celeriac mash is also fantastic served with fish or game. It can be made one day in advance and reheated gently in the microwave or with a knob of butter in a heavy-based pan.

Serves 4

4 tbsp olive oil

4 x 250g (9oz) pieces beef cheek, well trimmed (quality assured)

2 carrots, cut into chunks

1 onion, roughly chopped

2 garlic cloves, crushed

600ml (1 pint) red wine

1.2 litres (2 pints) beef stock

2 fresh thyme sprigs

2 fresh rosemary sprigs

150g (5oz) piece smoked bacon, rind removed and diced (quality assured)

150g (5oz) button mushrooms, wiped

FOR THE CELERIAC MASH

1/2 celeriac (about 500g (1lb 2oz)

275g (10oz) potatoes, cut into 1cm (1/2in) chunks

600ml (1 pint) milk

25g (1oz) butter

Maldon sea salt and freshly ground white pepper

Preheat oven to 160C (325F), Gas mark 3. Heat one tablespoon of the oil in a large casserole dish. Add the pieces of beef cheek and brown all over doe 4-5 minutes, turning regularly with tongs. Transfer to a plate. Add another tablespoon of oil to the casserole, reduce the heat a little and add the carrots, onion and garlic. Cook for a further 5 minutes until golden brown, stirring.

Return the beef cheeks and any juices to the casserole and pour over the red wine and beef stock. Add the herbs and season to taste, then bring to the boil. Cover tightly with foil and a lid. Bake for 3 hours until the beef cheeks are meltingly tender. Carefully remove the beef cheeks from the braising juices and leave to rest on a warmed plate covered with foil. Strain cooking juices into a pan and reduce down on a rapid simmer for 40-45 minutes until reduced by a quarter.

Meanwhile, make the celeriac mash, cut the top and bottom off the celeriac and then cut it into quarters and using a small sharp knife or vegetable peeler peel away the thick, knobbly skin. Cut even-sized 1cm (1/2in) chunks and place in the pan with the potatoes. Pour over the milk, bring to the boil, then reduce the heat and simmer for 15-20 minutes or until the vegetables are completely tender.

Drain the cooked vegetables into a colander set over a bowl to catch the cooking liquid, then tip into a food processor with the butter, adding the reserved milk if necessary to give a soft dropping consistency. Whizz for a few minutes until you have achieved a smooth puree. Season to taste. Keep warm.

Meanwhile, reheat the large non-stick frying pan. Add the remaining oil and sauté the bacon and mushrooms for 4-5 minutes until golden brown

Drain off oil and stir into the reduced down braising juices. Season to taste.

Place a couple of spoonfuls of the celeriac mash into each wide-rimmed bowl and carefully arrange the cooked beef cheeks on top. Ladle over the braising juice with smoked bacon and mushrooms. Garnish with the parsley to serve.

Caramelised Pork Belly with Honey and Soy Sauce

This is a very gutsy, full-flavoured fish that has more than a hint of influence from the Far East. Ask your butcher for pieces of pork belly that are between 5-7.5cm (2-3 in) thick. The best ones come from the front belly as opposed to the back to get a good balance of meat and fat. The way to tell is to look at how much lean meat is layered with the fat and choose a slab that is about 50/50 lean to fat and ensure that it is well trimmed down. When this dish is cooked carefully it is just stunning and definitely one of the most popular dishes we have in the restaurant.

Serves 6

1 tbsp olive oil

2kg (2 1/2lb) pork belly, boned and rolled (quality assured)

2 carrots, diced

1 onion, diced

600ml (1 pint) red wine

1.2 litres (2 pints) beef stock

600ml (1 pint) apple juice

2 fresh thyme sprigs

2 fresh rosemary sprigs

2 garlic cloves, crushed

4 tbsp clear honey

4 tbsp dark soy sauce

FOR THE ROSEMARY AND MADEIRA JUS

1 tbsp balsamic vinegar

1 heaped tsp tomato puree

pinch of light muscovado sugar

1 tsp chopped fresh rosemary

2 tbsp Madeira

1.2 litres (2 pints) beef stock

FOR THE MUSTARD POTATO PUREE

1kg (2. 1/4lb) floury potatoes, cut into chunks

150ml (1/4 pint) cream

50g (2oz) butter

1 tsp wholegrain mustard

2 tbsp apple puree

1 tbsp snipped fresh chives

roasted root vegetables, to serve (optional)

1 Preheat the oven to 160C (325F), Gas mark 3. Heat the olive oil in a heavy-based pan. Add the pork belly and brown all over, turning regularly with tongs. Transfer to a casserole dish. Add the carrots and onion to the pan and cook for a further 5 minutes until golden brown, stirring regularly to ensure they cook evenly.

2 Tip the vegetables over the seared pork belly and then stir in the red wine, beef stock, apple juice, herbs and garlic. Cover lightly with a lid or with foil and bake for 3 hours until the pork belly is meltingly tender. Remove from the oven and leave to sit for 1 hour in the braising juices, then remove, cut string and wrap twice in tin foil. This is best done 24 hours in advance.

3 To reheat the pork belly, preheat the oven to 220C (425F), Gas mark 7. Cut into six even-sized slices and arrange in a single layer in a baking dish. Mix together the honey and soy sauce in a small bowl and then drizzle on top. Cook for 15-20 minutes until golden brown and caramelised.

4 To make the rosemary and Madeira jus, place the balsamic vinegar in a heavy-based pan with the tomato puree, sugar, rosemary and Madeira. Reduce by half, then add the beef stock and simmer for about 15 minutes or until reduced to a sauce consistency, stirring occasionally. Season to taste, then pass through a fine sieve into a clean pan and keep warm or reheat as needed.

5 Place the potatoes in a pan of salted water and bring to the boil. Reduce the heat and simmer for 15-20 minutes until the potatoes are tender. Drain well and then mash until smooth. In a separate pan, heat together the cream, butter and mustard, then stir enough into the mashed potatoes to make a smooth puree. Season to taste and stir in the chives.

6 To serve, place a large spoonful of the mustard potato puree in the centre of each warmed bowl and carefully arrange the caramelised pork belly on top. Drizzle over the rosemary and Maderia jus and serve with a separate dish of the roasted root vegetables, if liked.

Braised Shoulder of Lamb with Champ

Serves 6

Ingredients

1 tablespoon vegetable oil

2kg lamb shoulder, well trimmed, boned and tied with string (quality assured)

7oz / 200g carrots, cut into wedges

1 onion, roughly chopped

4 garlic cloves, peeled

1 fresh thyme sprig

2 fresh rosemary sprig, plus extra to garnish

2oz / 50g pearl barley, washed

3 1/2 pints / 2 litres beef stock

1 pint / 600ml red wine

1 teaspoon light muscovado sugar (optional)

12 baby pearl onions, peeled

2 1/4lb / 1kg potatoes, cut into chunks

3oz / 75g butter

1 bunch spring onions, trimmed and finely chopped (about 6 in total)

salt and freshly ground black pepper

Method

Preheat the oven to 160C/325F/Gas 3. Heat oil in a large casserole with a lid over a high heat. Add the lamb shoulder and fry until lightly browned on all sides, turning regularly with a tongs. Transfer to a plate and set aside. Add the carrots, onion and garlic to the pan and sauté for about 5 minutes until lightly golden. Tip into a bowl and set aside.

Return the lamb shoulder to the casserole with the herbs and barley. Pour over the stock and wine to cover. Season to taste and cover tightly with foil and then the lid. Bake for 1 1/2 hours. Remove the casserole from the oven, add the reserved vegetables and pearl onions and cook for another hour until the lamb is very tender and almost falling apart. Leave to cool, then carefully remove the string, wrap tightly in tinfoil, place in fridge for 3 to 4 hours or overnight if possible as this helps the lamb to keep its shape.

Strain the cooking liquid into a separate pan and then put the lid back on the casserole to keep the lamb shoulder and vegetables warm. Bring the cooking liquid back to a simmer, then cook until reduced to a sauce consistency. Season to taste and if you think that the sauce is too bitter add the sugar.

Meanwhile, cook the potatoes in a pan of boiling salted water for 15-20 minutes or until completely tender. Drain and mash until smooth. Melt the butter in a sauté pan over a medium heat and sauté the spring onions for 2-3 minutes until tender but not coloured. Beat in the mashed potatoes and season to taste. Remove foil from the cooked lamb shoulder, slice into 4 pieces and brown in a pan with a little oil until golden brown then place in oven at 180 until warmed through.

To Serve Spoon the mashed potatoes on to serving plates and arrange lamb shoulder on top of each one and drizzle around the reduced sauce. Garnish with rosemary sprigs.

BRAISED LAMB SHANK WITH BARLEY AND ROSEMARY

Serves 4

Ingredients:

4 lamb shanks (quality assured)

1 tablespoon vegetable oil

2 peeled carrots, cut into wedges

12 baby onions or shallots, peeled

1 ½ L beef stock

1 bottle red wine

sprig each of fresh thyme and rosemary

4 cloves garlic, peeled

50g barley, washed

50g butter

4 scallions

200g mashed potatoes, warm

salt and pepper

Method for the Lamb Shank:

Preheat the oven to 160°C/Gas 3. Heat oil in a large pan and brown shank all over. Remove shanks, then brown the carrots, onions and garlic.

When the vegetables are golden brown remove from the pan. Add the shanks, herbs and barley. Cover with the stock and wine, bring to the boil, cover and transfer to the oven to cook for 3 hours in total. Add the vegetables for the final hour of cooking

Carefully remove the lamb shanks and then the vegetables with a slotted spoon and set aside, keeping warm.. Simmer the sauce for 8-10 minutes until Reduced to a thickened consistency. Season to taste. If sauce is too bitter you may add 1 teaspoon of brown sugar. Return the shanks and vegetables and warm through for a couple of minutes.

Meanwhile, melt the butter and sauté the scallions For 2-3 minutes until softened. Then mix through the potatoes and season to taste.

To Serve:

Spoon the mashed potatoes in the centre of each serving plate. Place a lamb shank on top of each. Spoon some of the sauce and vegetables Over Garnish with a sprig of Thyme and serve. Enjoy.

BRAISED BLADE OF BEEF AND GUINNESS CASSEROLE

Casseroles are simply the easiest meals to prepare. First you do all your peeling, slicing and sautéing, then you pop everything into a large pot with a lid and leave it in the oven for a couple of hours. In the meantime you can go for a walk, watch a movie, mow the lawn and later on you can settle down to a hearty, warming feast. Perfect on a cold crisp day when all the family is looking for something piping hot.

Serves 6-8

Preparation time: 20 minutes

Cooking time: 2½ hours

Ingredients

2 lb / 900 g died feather blade beef (quality assured)

2oz Diced Smoked Bacon

1 lb / 450 g button mushrooms, halved

2 tablespoons olive oil

1 oz / 25 g butter

1 pint / 450 mls Guinness Stout

1 tablespoon tomato paste

2 pints / 900 mls beef stock

1 bay leaf

1 teaspoon chopped thyme

1 tablespoon Worcestershire Sauce

8 oz / 200 g shallots, peeled but left whole

Salt and black pepper

Ingredients

Pre-heat the oven to 180°C

Heat some of the oil and some butter in a heavy-bottomed pan/pot over a high heat. When it is bubbling add about a quarter of the feather blade beef and stir regularly to seal in the flavour. Continue to cook for about 3-4 minutes until the meat is browned. Remove the meat and place in a casserole dish in a warm place. Now bring the temperature of the pan up again and repeat the process 3 times until all the meat is brown. Add the smoked bacon to the pan a cooked for 4-5 minutes. Remove and place in casserole .Then pour a quarter of the Guinness into the empty frying pan with the heat still under it. De-glaze the pan by scraping the caramelised meat residue from the base. Stir the tomato puree into the Guinness and mix thoroughly; add the rest of the Guinness, the stock, bay leaf, thyme, Worchester Sauce, salt and black pepper. Bring to the boil and pour over meat in casserole then cover with a lid. Place the pot in the middle of the oven for 1 hour 45 minutes, stirring occasionally.

Reduce the oven temperature to 180°C / Gas Mark 4. Take out the casserole pot, and stir in the mushrooms and shallots. Replace in the oven without the lid for 45 minutes or until the meat is tender. Season with salt and pepper to taste.

Serve in a warm bowl with boiled floury potatoes on the side to soak up the rich juices.

Parsley Dumplings (optional recipe)

100g/4oz self raising flour, plus extra for dusting

100g/4oz white breadcrumbs

1 tablespoon wholegrain mustard

140g/5oz butter

2 teaspoons fresh thyme, chopped

2 tablespoons fresh parsley, chopped

2 eggs, lightly beaten

Method

Put the flour, breadcrumbs, mustard and butter into a food processor and blitz to a crumb consistency. Add thyme, parsley, eggs, salt and pepper. Briefly blitz until the mixture forms fairly moist dough. Using floured hands toll the dough into 6 large even sized balls.

To cook place dumplings into casserole for the final 20 minutes until the dumplings have risen and are puffed up.

Neven Maguire's Breakfast Recipes - Recipes from Neven's appearance on Saturday April 24th 2010.

21.08.10 Sustainable Fish Recipes - Recipes from Aidan MacManus - chef and proprietor of King Sitric restaurant in Howth.

Details of recipes featured on the show

Saturday 28th May, 2011

NEVEN RECIPES FOR CHEAPER MEAT CUTS

Caramelised Pork Belly with Honey and Soy Sauce

This is a very gutsy, full-flavoured fish that has more than a hint of influence from the Far East. Ask your butcher for pieces of pork belly that are between 5-7.5cm (2-3 in) thick. The best ones come from the front belly as opposed to the back to get a good balance of meat and fat. The way to tell is to look at how much lean meat is layered with the fat and choose a slab that is about 50/50 lean to fat and ensure that it is well trimmed down. When this dish is cooked carefully it is just stunning and definitely one of the most popular dishes we have in the restaurant.

Serves 6

1 tbsp olive oil

2kg (2 1/2lb) pork belly, boned and rolled (quality assured)

2 carrots, diced

1 onion, diced

600ml (1 pint) red wine

1.2 litres (2 pints) beef stock

600ml (1 pint) apple juice

2 fresh thyme sprigs

2 fresh rosemary sprigs

2 garlic cloves, crushed

4 tbsp clear honey

4 tbsp dark soy sauce

FOR THE ROSEMARY AND MADEIRA JUS

1 tbsp balsamic vinegar

1 heaped tsp tomato puree

pinch of light muscovado sugar

1 tsp chopped fresh rosemary

2 tbsp Madeira

1.2 litres (2 pints) beef stock

FOR THE MUSTARD POTATO PUREE

1kg (2. 1/4lb) floury potatoes, cut into chunks

150ml (1/4 pint) cream

50g (2oz) butter

1 tsp wholegrain mustard

2 tbsp apple puree

1 tbsp snipped fresh chives

roasted root vegetables, to serve (optional)

1 Preheat the oven to 160C (325F), Gas mark 3. Heat the olive oil in a heavy-based pan. Add the pork belly and brown all over, turning regularly with tongs. Transfer to a casserole dish. Add the carrots and onion to the pan and cook for a further 5 minutes until golden brown, stirring regularly to ensure they cook evenly.

2 Tip the vegetables over the seared pork belly and then stir in the red wine, beef stock, apple juice, herbs and garlic. Cover lightly with a lid or with foil and bake for 3 hours until the pork belly is meltingly tender. Remove from the oven and leave to sit for 1 hour in the braising juices, then remove, cut string and wrap twice in tin foil. This is best done 24 hours in advance.

3 To reheat the pork belly, preheat the oven to 220C (425F), Gas mark 7. Cut into six even-sized slices and arrange in a single layer in a baking dish. Mix together the honey and soy sauce in a small bowl and then drizzle on top. Cook for 15-20 minutes until golden brown and caramelised.

4 To make the rosemary and Madeira jus, place the balsamic vinegar in a heavy-based pan with the tomato puree, sugar, rosemary and Madeira. Reduce by half, then add the beef stock and simmer for about 15 minutes or until reduced to a sauce consistency, stirring occasionally. Season to taste, then pass through a fine sieve into a clean pan and keep warm or reheat as needed.

5 Place the potatoes in a pan of salted water and bring to the boil. Reduce the heat and simmer for 15-20 minutes until the potatoes are tender. Drain well and then mash until smooth. In a separate pan, heat together the cream, butter and mustard, then stir enough into the mashed potatoes to make a smooth puree. Season to taste and stir in the chives.

6 To serve, place a large spoonful of the mustard potato puree in the centre of each warmed bowl and carefully arrange the caramelised pork belly on top. Drizzle over the rosemary and Maderia jus and serve with a separate dish of the roasted root vegetables, if liked.

Braised beef cheek with celeriac mash, smoked bacon and baby mushrooms

Ask your local butcher for beef cheeks as you will not find them in the supermarkets. Either get them to trim them down for you or else do it yourself, removing the top flap of meat as well as the silverskin from the bottom. They really are the most tender meat you’ll ever have tasted! Celeriac and potato mash. The celeriac mash is also fantastic served with fish or game. It can be made one day in advance and reheated gently in the microwave or with a knob of butter in a heavy-based pan.

Serves 4

4 tbsp olive oil

4 x 250g (9oz) pieces beef cheek, well trimmed (quality assured)

2 carrots, cut into chunks

1 onion, roughly chopped

2 garlic cloves, crushed

600ml (1 pint) red wine

1.2 litres (2 pints) beef stock

2 fresh thyme sprigs

2 fresh rosemary sprigs

150g (5oz) piece smoked bacon, rind removed and diced (quality assured)

150g (5oz) button mushrooms, wiped

FOR THE CELERIAC MASH

1/2 celeriac (about 500g (1lb 2oz)

275g (10oz) potatoes, cut into 1cm (1/2in) chunks

600ml (1 pint) milk

25g (1oz) butter

Maldon sea salt and freshly ground white pepper

Preheat oven to 160C (325F), Gas mark 3. Heat one tablespoon of the oil in a large casserole dish. Add the pieces of beef cheek and brown all over doe 4-5 minutes, turning regularly with tongs. Transfer to a plate. Add another tablespoon of oil to the casserole, reduce the heat a little and add the carrots, onion and garlic. Cook for a further 5 minutes until golden brown, stirring.

Return the beef cheeks and any juices to the casserole and pour over the red wine and beef stock. Add the herbs and season to taste, then bring to the boil. Cover tightly with foil and a lid. Bake for 3 hours until the beef cheeks are meltingly tender. Carefully remove the beef cheeks from the braising juices and leave to rest on a warmed plate covered with foil. Strain cooking juices into a pan and reduce down on a rapid simmer for 40-45 minutes until reduced by a quarter.

Meanwhile, make the celeriac mash, cut the top and bottom off the celeriac and then cut it into quarters and using a small sharp knife or vegetable peeler peel away the thick, knobbly skin. Cut even-sized 1cm (1/2in) chunks and place in the pan with the potatoes. Pour over the milk, bring to the boil, then reduce the heat and simmer for 15-20 minutes or until the vegetables are completely tender.

Drain the cooked vegetables into a colander set over a bowl to catch the cooking liquid, then tip into a food processor with the butter, adding the reserved milk if necessary to give a soft dropping consistency. Whizz for a few minutes until you have achieved a smooth puree. Season to taste. Keep warm.

Meanwhile, reheat the large non-stick frying pan. Add the remaining oil and sauté the bacon and mushrooms for 4-5 minutes until golden brown

Drain off oil and stir into the reduced down braising juices. Season to taste.

Place a couple of spoonfuls of the celeriac mash into each wide-rimmed bowl and carefully arrange the cooked beef cheeks on top. Ladle over the braising juice with smoked bacon and mushrooms. Garnish with the parsley to serve.

Braised Shoulder of Lamb with Champ

Serves 6

Ingredients

1 tablespoon vegetable oil

2kg lamb shoulder, well trimmed, boned and tied with string (quality assured)

7oz / 200g carrots, cut into wedges

1 onion, roughly chopped

4 garlic cloves, peeled

1 fresh thyme sprig

2 fresh rosemary sprig, plus extra to garnish

2oz / 50g pearl barley, washed

3 1/2 pints / 2 litres beef stock

1 pint / 600ml red wine

1 teaspoon light muscovado sugar (optional)

12 baby pearl onions, peeled

2 1/4lb / 1kg potatoes, cut into chunks

3oz / 75g butter

1 bunch spring onions, trimmed and finely chopped (about 6 in total)

salt and freshly ground black pepper

Method

Preheat the oven to 160C/325F/Gas 3. Heat oil in a large casserole with a lid over a high heat. Add the lamb shoulder and fry until lightly browned on all sides, turning regularly with a tongs. Transfer to a plate and set aside. Add the carrots, onion and garlic to the pan and sauté for about 5 minutes until lightly golden. Tip into a bowl and set aside.

Return the lamb shoulder to the casserole with the herbs and barley. Pour over the stock and wine to cover. Season to taste and cover tightly with foil and then the lid. Bake for 1 1/2 hours. Remove the casserole from the oven, add the reserved vegetables and pearl onions and cook for another hour until the lamb is very tender and almost falling apart. Leave to cool, then carefully remove the string, wrap tightly in tinfoil, place in fridge for 3 to 4 hours or overnight if possible as this helps the lamb to keep its shape.

Strain the cooking liquid into a separate pan and then put the lid back on the casserole to keep the lamb shoulder and vegetables warm. Bring the cooking liquid back to a simmer, then cook until reduced to a sauce consistency. Season to taste and if you think that the sauce is too bitter add the sugar.

Meanwhile, cook the potatoes in a pan of boiling salted water for 15-20 minutes or until completely tender. Drain and mash until smooth. Melt the butter in a sauté pan over a medium heat and sauté the spring onions for 2-3 minutes until tender but not coloured. Beat in the mashed potatoes and season to taste. Remove foil from the cooked lamb shoulder, slice into 4 pieces and brown in a pan with a little oil until golden brown then place in oven at 180 until warmed through.

To Serve Spoon the mashed potatoes on to serving plates and arrange lamb shoulder on top of each one and drizzle around the reduced sauce. Garnish with rosemary sprigs.

BRAISED LAMB SHANK WITH BARLEY AND ROSEMARY

Serves 4

Ingredients:

4 lamb shanks (quality assured)

1 tablespoon vegetable oil

2 peeled carrots, cut into wedges

12 baby onions or shallots, peeled

1 ½ L beef stock

1 bottle red wine

sprig each of fresh thyme and rosemary

4 cloves garlic, peeled

50g barley, washed

50g butter

4 scallions

200g mashed potatoes, warm

salt and pepper

Method for the Lamb Shank:

Preheat the oven to 160°C/Gas 3. Heat oil in a large pan and brown shank all over. Remove shanks, then brown the carrots, onions and garlic.

When the vegetables are golden brown remove from the pan. Add the shanks, herbs and barley. Cover with the stock and wine, bring to the boil, cover and transfer to the oven to cook for 3 hours in total. Add the vegetables for the final hour of cooking

Carefully remove the lamb shanks and then the vegetables with a slotted spoon and set aside, keeping warm.. Simmer the sauce for 8-10 minutes until Reduced to a thickened consistency. Season to taste. If sauce is too bitter you may add 1 teaspoon of brown sugar. Return the shanks and vegetables and warm through for a couple of minutes.

Meanwhile, melt the butter and sauté the scallions For 2-3 minutes until softened. Then mix through the potatoes and season to taste.

To Serve:

Spoon the mashed potatoes in the centre of each serving plate. Place a lamb shank on top of each. Spoon some of the sauce and vegetables Over Garnish with a sprig of Thyme and serve. Enjoy.

BRAISED BLADE OF BEEF AND GUINNESS CASSEROLE

Casseroles are simply the easiest meals to prepare. First you do all your peeling, slicing and sautéing, then you pop everything into a large pot with a lid and leave it in the oven for a couple of hours. In the meantime you can go for a walk, watch a movie, mow the lawn and later on you can settle down to a hearty, warming feast. Perfect on a cold crisp day when all the family is looking for something piping hot.

Serves 6-8

Preparation time: 20 minutes

Cooking time: 2½ hours

Ingredients

2 lb / 900 g died feather blade beef (quality assured)

2oz Diced Smoked Bacon

1 lb / 450 g button mushrooms, halved

2 tablespoons olive oil

1 oz / 25 g butter

1 pint / 450 mls Guinness Stout

1 tablespoon tomato paste

2 pints / 900 mls beef stock

1 bay leaf

1 teaspoon chopped thyme

1 tablespoon Worcestershire Sauce

8 oz / 200 g shallots, peeled but left whole

Salt and black pepper

Ingredients

Pre-heat the oven to 180°C

Heat some of the oil and some butter in a heavy-bottomed pan/pot over a high heat. When it is bubbling add about a quarter of the feather blade beef and stir regularly to seal in the flavour. Continue to cook for about 3-4 minutes until the meat is browned. Remove the meat and place in a casserole dish in a warm place. Now bring the temperature of the pan up again and repeat the process 3 times until all the meat is brown. Add the smoked bacon to the pan a cooked for 4-5 minutes. Remove and place in casserole .Then pour a quarter of the Guinness into the empty frying pan with the heat still under it. De-glaze the pan by scraping the caramelised meat residue from the base. Stir the tomato puree into the Guinness and mix thoroughly; add the rest of the Guinness, the stock, bay leaf, thyme, Worchester Sauce, salt and black pepper. Bring to the boil and pour over meat in casserole then cover with a lid. Place the pot in the middle of the oven for 1 hour 45 minutes, stirring occasionally.

Reduce the oven temperature to 180°C / Gas Mark 4. Take out the casserole pot, and stir in the mushrooms and shallots. Replace in the oven without the lid for 45 minutes or until the meat is tender. Season with salt and pepper to taste.

Serve in a warm bowl with boiled floury potatoes on the side to soak up the rich juices.

Parsley Dumplings (optional recipe)

100g/4oz self raising flour, plus extra for dusting

100g/4oz white breadcrumbs

1 tablespoon wholegrain mustard

140g/5oz butter

2 teaspoons fresh thyme, chopped

2 tablespoons fresh parsley, chopped

2 eggs, lightly beaten

Method

Put the flour, breadcrumbs, mustard and butter into a food processor and blitz to a crumb consistency. Add thyme, parsley, eggs, salt and pepper. Briefly blitz until the mixture forms fairly moist dough. Using floured hands toll the dough into 6 large even sized balls.

To cook place dumplings into casserole for the final 20 minutes until the dumplings have risen and are puffed up.

Saturday 5th September 2009 - Recipe Testers

Our 3 volunteer recipe testers - Mary Timmins, Jack Portland and Molly Power - will all be testing chicken casserole recipes from Julia Child, Jean Christophe Novelli and Rachel Allen. If you'd like to try them out yourself, here are the recipes in full -

Casserole of Chicken with Chocolate & Smoked Paprika
by Jean Christophe Novelli

Ingredients
1 Whole free range or organic chicken
2 medium sliced onions
1 teaspoon cumin seeds
1 tablespoon cocoa powder
1 teaspoon smoked paprika
4 garlic cloves
1 sprig thyme
2 bay leaves
1 x 75cl Red wine
Plain flour
Clear honey
Sea salt and pepper
Olive oil

Method
1. Divide the chicken into portions (ie the legs in half and the breast into two).
2. Place into a large bowl and season with salt and pepper and dust with paprika. Add enough olive oil to coat and leave to infuse for at least 1 hour.
3. Heat up a heavy-based pan and then carefully put in the pieces of chicken, the bay leaf and thyme and garlic.
4. Fry on both sides until golden and evenly coloured. Remove from the pan with the herbs and garlic.
5. Add the sliced onions to the pan and sweat down until soft, add the cocoa powder and mix in.
6. Return the chicken pieces and herbs etc and combine.
7. Sprinkle enough flour to absorb any fat residue and form a basic roux.
8. Stir in the wine and ensure there are no lumps and the sauce is just thickened.
9. Adjust the acidity of the wine with a little honey.
10. Bring to the simmer and remove any impurities that rise to the surface.
11. Put on the lid and cook in the oven for approximately 45-60 minutes. By this time the chicken should be tender enough but not dropping off the bones.
_______________________________________

Casserole-Roasted Chicken (Poulet Poele A L'Estragon)
by Julia Child (the famous American chef who introduced French cooking to American audiences from the 1960's through to the '90's. Meryl Streep plays her in the upcoming film "Julie & Julia")

Estimated roasting time: 1 hour and 10 to 20 minutes for a 3-lb. bird. Preheat oven to 325 degrees F.

Ingredients for preparing the chicken
A 3-lb ready to cook roasting chicken
1/4 tsp salt
Pinch of pepper
2 tablespoons butter
3 or 4 sprigs of fresh tarragon or 1/2 tsp. dried tarragon

Season the cavity of the chicken with salt, pepper, and 1 tablespoon of the butter. Insert the tarragon leaves, or sprinkle in dried tarragon. Truss the chicken. Dry it thoroughly and rub the skin with the rest of the butter.

2 tablespoons butter
1 tablespoon oil (or more if needed)

Method
1. Set the casserole dish over moderately high heat with the butter and oil. When the butter foam has began to subside, lay in the chicken, breast side down.
2. Brown the meat for 2 to 3 minutes, regulating the heat so the butter is always very hot but not burning.
3. Turn the chicken on another side, using 2 wooden spoons or a towel. Be sure not to break the chicken skin.
4. Continue browning and turning the chicken until it is a nice golden colour almost all over, particularly on the breast and legs. This will take 10 to 15 minutes (add more oil if necessary to keep the bottom of the casserole filmed).
5. Remove the chicken. Pour out the browning fat if it has burned, and add a fresh 3 tablespoons butter.

Ingredients for preparing the rest of the vegetables
1/2 cup sliced onions
1/4 cup sliced carrots
1/4 teaspoon salt
3 or 4 springs of fresh tarragon or 12 tsp dried tarragon

Cook the carrots and onions slowly in the casserole for 5 minutes without browning. Add the salt and tarragon.

1/4 teaspoon salt
Baster
Aluminum foil
A tight-fitting cover for the casserole

Method
1. Salt the chicken. Set it breast up over the vegetables and baste it with the butter in the casserole.
2. Lay a piece of aluminum foil over the chicken, cover the casserole, and reheat it on the top of the stove until you hear the chicken sizzling. Then place the casserole on a rack in the middle level of the preheated oven.
3. Roast for 1 hour and 10 to 20 minutes, regulating heat so chicken is always making quiet cooking noises. Baste once or twice with the butter and juices in the casserole. The chicken is done when its drumsticks move in their sockets, and when the last drops drain from its vent run clear yellow.
4. Remove the chicken to serving platter and discard trussing strings.

Brown tarragon sauce
2 cups brown chicken stock, or 1 cup canned beef bouillon and 1 cup canned chicken broth
1 tablespoon cornstarch blended with 2 tablespoons Madeira or port
2 tablespoons fresh minced tarragon or parsley
1 tablespoons softened butter

Add the stock or bouillon and broth to the casserole and simmer for 2 minutes, scraping up coagulated roasting juices. Then skim off all but a tablespoon of fat. Blend in the cornstarch mixture, simmer a minute then raise heat and boil rapidly until sauce is lightly thickened. Taste carefully for seasoning, adding more tarragon if you feel it necessary. Strain into a warmed sauceboat. Stir in the herbs and the enrichment butter

To serve
Pour a spoonful of sauce over the chicken, and decorate the breast and legs with optional tarragon leaves. Platter may be garnished with sprigs of fresh parsley or if you are serving them - sautéed potatoes and broiled tomatoes
_______________________________________

Chicken Casserole with Pilaff and Green Salad
by Rachel Allen

Ingredients for the chicken casserole
1 large chicken, about 2.5kg/5½lb, giblets removed
1 carrot, peeled and halved
1 onion, peeled and halved
6 black peppercorns
large sprig fresh parsley
large sprig fresh thyme
750ml/1¼ pints chicken stock
250ml/8fl oz white wine
salt and freshly ground black pepper
250ml/8fl oz single cream
50g/2oz butter
50g/2oz plain flour

Ingredients for the pilaff
25g/1oz butter
1 small onion, chopped
300g/11oz basmati rice
750ml/1¼ pints vegetable or chicken stock
salt and freshly ground black pepper

Ingredients for the salad
selection of edible leaves and herbs and edible flowers, such as wild garlic, nasturtium, edible chrysanthemum and chives
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon wholegrain mustard
1 teaspoon clear honey
1 large garlic clove, finely chopped
sprig fresh parsley
few fresh chives, chopped
salt and freshly ground black pepper

Method
1. Preheat the oven to 160C/325F/Gas 3.
2. For the chicken casserole, place the chicken into a large ovenproof pan or casserole. Add the carrot, onion, peppercorns, herbs, stock and white wine and bring to the boil. Season to taste, with salt and the freshly ground black pepper.
3. Cover with a lid and place into the oven to cook for 1½-2 hours, or until the chicken is completely cooked. You can test if the chicken is ready by gently pulling the leg away from the carcass - it should come away easily and the juices should run clear when pierced with a skewer or sharp knife. (For a larger chicken, cook for 20 minutes per 450g/1lb, plus 30 minutes extra.)
4. Remove the chicken from the stock (reserving the stock) and place it onto a large plate. Remove all the meat from the carcass, discarding the skin and bones.
5. Cut the chicken meat into strips approximately 1cm/½in wide and 5cm/2in long. Cover and keep warm.
6. Strain the stock into a clean pan and discard the vegetables, peppercorns and herbs. Add the cream to the pan, bring up to the boil and boil, uncovered, for a few minutes. If the flavour is a little weak, boil for longer until reduced slightly. Season, to taste, with salt and freshly ground black pepper.
7. Meanwhile, heat a saucepan over a medium heat and place the butter into the pan. When the butter has melted, add the flour, stirring continuously. Cook over a low heat for two minutes to form a roux.
8. While the cream sauce is still boiling, gradually whisk in the roux - you need enough to thicken it so that it just coats the back of a spoon.
9. Place the chicken and any juices back into the pan and season, to taste, with salt and freshly ground black pepper.
10. Meanwhile, for the pilaff, heat the butter in a saucepan large enough to contain all of the rice. Add the chopped onion, put on the lid and cook over a low heat for about ten minutes, until the onion is soft.
11. Add the rice and stir for about two minutes.
12. Add the stock and season, to taste, with salt and freshly ground black pepper. Bring to the boil, then turn the heat right down and simmer gently for about ten minutes, or until the rice is just cooked and all the liquid is absorbed.
13. For the salad, wash and dry the leaves and flowers and then tear them into bite-sized pieces. Place into a salad bowl.
14. Place all of the remaining ingredients into a lidded jar, seal and shake to mix.
15. Drizzle the dressing sparingly over the salad and stir to coat the leaves.
16. To serve, pile the rice and salad onto serving plates and spoon the chicken casserole over the rice.

Saturday 27th June 2009
Cookery writer Brenda Costigan and Tomás Clancy, wine correspondent with The Sunday Business Post discussed the variety of supermarket 'meal deals' that are currently on offer -

Dunnes
'main meal deal', approx €10, avail 2 out of every 3 weeks

Superquinn
'BBQ time meal deal', €8, 24 June-7 July

SuperValu
'family meal deals', €7, offers on a regular basis

Centra
€2 breakfast, €4.50 deli lunch, €5 evening meal, to 4 July

Marks & Spencer
'dine in for 2', €12.50, every second weekend
Wine: Cobborah Shiraz 2008, Cobborah Chardonnay 2008,
Californian Blush Zinfandel 2008

Tesco
'family of 4 meal deal', €7, ongoing in selected stores
Tesco Finest 'dinner for 2', €11.50, ongoing in selected stores
Wine: Tesco Finest Nero D'Avola (red) or Tesco Fiano (white)

Saturday 9th May 2009 - RECIPE TESTERS
Our 3 volunteer recipe testers - Fiona Regan O'Broin, Jack Portland and Tom Wilson - will all be testing popular spaghetti bolognese recipes from Richard Corrigan, Nigel Slater and Elizabeth David. If you'd like to try them out yourself, the recipes are below (we've also included Neven Maguire's Bolognese recipe for comparison)


Richard Corrigan's Spaghetti Bolognese
Ingredients
500g premium minced beef
150g chunks of bacon (lardons would be good)
2 carrots, peeled & chopped
2 onions, finely chopped
2 x 5/6 inch pieces of celery, chopped
1 garlic clove, crushed
250g passata
1 400g tin of tomatoes
100ml beef stock
100ml red wine
20g butter
Salt & pepper

Method
In a heavy-based saucepan fry the bacon, onions, carrots, celery and garlic in the butter.

When the vegetables are golden and softened turn up the heat, brown the meat little by little so it doesn't release its juices and stew (this is the key to deep caramelised taste).

When it is nicely browned add the tomatoes, wine and stock; give it a good stir, scraping the bottom of the pan and leave to simmer on a low heat for about an hour to an hour and a half, stirring occasionally. Add a little stock or water if it looks like drying out.

Serve with freshly cooked spaghetti and grated parmesan.
_______________________________________

Nigel Slater's Spaghetti (or Ragu) Bolognese
Ingredients (serves 4)
50g butter
70g cubed pancetta
a medium onion
2 fat cloves of garlic
a carrot
2 stalks of celery
2 large flat mushrooms - about 100g
2 bay leaves
400g minced beef or lamb
200ml crushed tomatoes or passata
200ml white wine
200ml stock
a nutmeg
200ml full-cream milk or cream
Spaghetti for 4 (tagliatelle can also be used)

Method
Melt the butter in a heavy-based pan - I use one of cast iron, about 24cm in diameter, then stir in the pancetta and let it cook for five minutes or so without colouring much.

Meanwhile peel and finely chop the onion and garlic and stir it into the pancetta, followed by the carrot and celery, scrubbed and finely chopped. Lastly, finely chop the mushrooms and add to the pan, then tuck in the bay leaves and leave to cook for 10 minutes over a moderate heat, stirring frequently.

Turn up the heat and tip in the meat, breaking it up well with a fork. Now, leave to colour without stirring for 3 or 4 minutes; then, as the meat on the bottom is starting to brown, stir again, breaking up the meat where necessary and leave to colour.

Mix in the tomato, wine and stock and a grating of nutmeg, salt and pepper, letting it come to the boil. Turn the heat down so everything barely bubbles. Partially cover with a lid and leave to putter away for a good hour to an hour-and-a-half, stirring from time to time and checking the liquid levels. You don't want it to be dry.

Pour in the milk or cream a bit at a time, stir and continue cooking for 20 minutes. Check the seasoning, then serve with the spaghetti or tagliatelle and grated Parmesan.
_______________________________________

Elizabeth David's Spaghetti Bolognese
(from "Italian Food" by Elizabeth David)

Ingredients (serves 6)
225g lean minced beef
115g chicken livers
85g uncooked ham (both fat and lean)
1 carrot
1 onion
1 small piece of celery
3 tsp concentrated tomato puree
1 glass white wine
2 wine glasses stock or water
Butter
Salt and pepper
Nutmeg
Spaghetti for 6

Method
Cut the bacon or ham into very small pieces and brown them gently in a small saucepan in about 15g of butter. Add the onion, the carrot and the celery, all finely chopped.

When they have browned, put in the raw minced beef and then turn it over and over so that it all browns evenly. Add the chopped chicken livers; after two or three minutes add the tomato puree and then the white wine. Season with salt (taking into account the relative saltiness of the ham or bacon), pepper and a scraping of nutmeg and add the meat stock or water.

Cover the pan and simmer the sauce very gently for 30-40 minutes. Some cooks in Bologna add a cupful of cream or milk to the sauce, which makes it smoother. Another traditional variation is the addition of the ovarine or unlaid eggs which are found inside the hen, especially in the spring when the hens are laying. They are added at the same time as the chicken livers and form small golden globules when the sauce is finished.

When the ragu is ready to be served with spaghetti or tagliatelle, mix it with the hot pasta in a heated dish so that the pasta is thoroughly impregnated with the sauce and add a generous piece of butter before serving. Hand the grated cheese round separately.
_______________________________________

Neven Maguire's Spaghetti Bolognaise
(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 4th April 2009 - RECIPE TESTERS
Our 3 volunteer recipe testers - Mary Timmins, Tom Wilson and Molly Power - will all be testing popular curry recipes from Jamie Oliver, Madhur Jaffrey and Darina Allen. If you'd like to try them out yourself, here are the recipes in full -

Jamie Oliver's Lamb Curry
(from "Happy Days With The Naked Chef")

Ingredients
5 tablespoons vegetable oil
1 (5 1/2 pound) (2 1/2 kilogram) leg of lamb, thinly sliced
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
3 fresh green chiles, seeded and thinly sliced
1 handful curry leaves
2 thumb-sized pieces fresh ginger, peeled and coarsely grated
3 onions, peeled
1 teaspoon chili powder
1 teaspoon turmeric
6 tomatoes, chopped
1 to 2 wine glasses water
1 (14-ounce) (400 milliliters) can coconut milk
Salt

Method
Heat the oil in a pan and sear the lamb. Add the mustard seeds, wait for them to pop, then add the fenugreek seeds, fresh chiles, curry leaves, and ginger. Stir and fry for a few minutes.

Using a food processor, chop the onions and add to the pan. Continue to cook for 5 minutes until the onions are light brown and soft, then add the chili powder and turmeric. Put the tomatoes into the food processor, pulse, and add them to the pan.

Cook for a couple of minutes, then add 1 or 2 wine glasses of water and the coconut milk. Simmer until the lamb is tender and the sauce has the consistency of double cream, then season carefully with salt.
_______________________________________

Madhur Jaffrey's Spicy Lamb Curry
(from Madhur Jaffrey's "Flavours Of India")

Ingredients (serves 4-6)
3 tbsp vegetable oil
1kg/2¼lb boneless lamb, cut into 7.5cmx2.5cmx5mm/3inx1inx ¼in pieces
2 meduim red onions, cut into thin rings
2 meduim potatoes, peeled and cut into 5mm/¼in thick rounds
1¾-2 tsp salt

for the paste
7.5cm/3in piece of fresh ginger, peeled and roughly chopped
7-8 garlic cloves, peeled and chopped
1 meduim-sized onion, finely chopped

for the spice powder
1 tbsp ground coriander
1 tbsp cumin seeds
1 tbsp brown mustard seeds
½ tsp ground turmeric
1 tsp cayenne pepper

Method
Put the ginger, garlic and onion for the spice paste into the container of an electric blender along with 100ml/3½fl oz water. Blend to a fine paste. You may need to push the mixture down with a spatula from time to time to achieve this. Set aside.

Put the ingredients for the spice powder into a clean coffee grinder. Grind to a fine powder. Set aside.

Heat the oil in a large, wide, preferably non-stick, pan or wok over a high heat. When hot, put in the lamb. Stir fry for 10-15 minutes or until the lamb pieces brown. Reduce the heat to meduim and add the ginger and garlic paste and the spice powder. Stir once or twice to mix well. Add 500ml/17fl oz water and bring to the boil. Cover, turn the heat to low and cook for 45 minutes. Add the onion rings, potato slices and salt to taste. Stir to mix. Cover and cook for a further 15-20 minutes, until the potatoes are cooked and the sauce is thick enough to just coat the lamb.

_______________________________________

Darina Allen's Mild Madras Curry with Fresh Spices
(from Darina Allen's "Ballymaloe Cookery Course")

Ingredients (serves 8)
900g (2lb) boneless lamb or mutton (leg or shoulder is perfect)
1 tablespoon pounded fresh green ginger
Salt
50g (2oz) ghee or clarified butter
4 onions, sliced in rings
4 garlic cloves
2 teaspoons coriander seed
Half teaspoon black peppercorns
1 teaspoon cardamom seeds (from whole green cardamom pods if possible)
8 cloves
1 tablespoon tumeric powder
Half teaspoon sugar
Freshly squeezed lime juice
(for a hotter curry add 1-2 chopped chillis with the onions and garlic)

For the nut milk
110g (40z) almonds
450ml (16 fl oz) single cream
(you can substitute 450ml (16floz) of coconut milk for nut milk in this recipe)

to make clarified butter
Melt 8oz butter (preferably organic) gently in a saucepan or in the oven. Allow to stand for a few minutes, then spoon the crusty white layer of salt particles off the top. Underneath is the clear liquid known as clarified butter. The milky liquid at the bottom can be discarded or used in a white sauce. Cover and refrigerate.

Method
First make the nut milk: blanch, peel and chop up the almonds until they have the texture of nibbed almonds. Put them into a small saucepan with the cream and simmer for 4-5 minutes. Turn off the heat and leave to infuse for 15 minutes.

Meanwhile peel the ginger thinly with a vegetable peeler, pound into a paste in a pestle and mortar, or chop or grate finely. Cut the meat into 4cm (1.5 inch) cubes and mix it with the ginger and a sprinkling of salt.

Melt the butter in a large saucepan and cook the onion rings and crushed garlic over a gentle heat for 5 minutes. Remove the seeds from the cardamom pods and measure out 1 teaspoon. Discard the pods.

Grind the fresh spices, coriander, pepper, cardamom and cloves in a clean spice or coffee grinder. Add the spices to the onions and cook over a medium heat for 2-3 minutes.

Remove onions and then add the meat to the saucepan. Stir over a high heat until the meat browns, return onion and spices to the pot. Add in the nut milk, tumeric and sugar. Stir well.
Cover and simmer gently on top of the stove, or better still in a low oven at 170C/325F/Gas mark 3 until the meat is cooked (takes approx 1 hour)

Add lime juice to taste. Serve with plain boiled rice and other accompaniments, which might include apple & tomato Chutney, hot chilli sauce, banana & yogurt raita, sliced bananas or apples and, of course, some Indian breads like Naan or Poppadoms

Saturday 29th March 2008
Ross Lewis of 'Chapter One' and Paul Flynn of 'The Tannery' gave their recommendations for world-class restaurants which are worth a trip -

'Pierre Gagnaire', Rue de Balzac, Paris / www.pierre-gagnaire.com
'La Maison Troisgros', Roanne, France / www.troisgros.fr
'Maisons de Bricourt', Cancale, France / www.maisons-de-bricourt.com
'El Bulli', Roses, Costa Brava, Spain / www.elbulli.com
'Osteria da Fiore', Venice, Italy / www.dafiore.net
'Balthazar', Spring Street, New York / www.balthazarny.com
'Charlie Trotter's, Chicago / www.charlietrotters.com

Saturday 1st December 2007
In a discussion about changing your life, one of the guests was French wine producer Caroline Feely of the Chateau Haut Garrigue. Their 2006 Sémillon/Sauvignon Blanc is available in O'Brien's wine shops or online at www.wildearthwinery.com

Saturday 10th November 2007
Food critic Tom Doorley has just written a new book designed to convert people to the joy of food that you can grow yourself.
"Grow And Cook" by Tom Doorley & Johann Doorley. Published by Gill & MacMillan, €24.99

Some of the recipes features are -

New World Coddle
A pumpkin-based stew reminiscent of good old Dublin coddle
Ingredients (serves 4)
4 short chorizo sausages
3 onions
4 cloves of garlic
1 pumpkin, peel & chopped into 3cm cubes
400g can of chickpeas
1 heaped teaspoon of smoked paprika
1 pint of stock
Small bunch of fresh coriander
Salt & pepper

Method
Slice the chorizo into 1cm slices and place in a large saucepan over a low heat. Peel & thinly slice onions & garlic and add to the pan. Stir. Turn up to moderate heat & cook until onions soften.

Add pumpkin and chickpeas to pan and season with paprika, salt & pepper. Pour in stock and turn up the heat. Bring to the boil and stir well. Turn down heat and simmer for 30mins or until pumpkin is tender.

Chop coriander and sprinkle over soup before serving.

Field Mushroom Sauce
Field mushrooms, ceps and porcini mushrooms are full of flavour and work equally well in this recipe. A word of caution - do not pick wild mushrooms unless you are 100% sure of them.
Ingredients (serves 4)
2 large shallots
5 streaky rashers (optional)
2 tablespoons olive oil
5 handfuls of field mushrooms, cleaned & sliced
270-330mls cream
50g parmesan & grated nutmeg
300g pasta
Salt & pepper

Method
Boil large pan of salted water for pasta. Peel & thinly slice shallots. Cut rashers into narrow strips. Heat oil and cook shallots & rasher pieces until shallot is soft and rashers browning.

Add mushrooms & turn up heat. Stir mushrooms until soft and most of the moisture has evaporated. Add cream & bring to the boil. Take off heat & stir in the parmesan. Season with grated nutmeg, salt & pepper if necessary.

Cook the pasta, drain well & mix with the sauce.

Sloe Gin
Sloes are the fruit of the blackthorn tree. They're ideally picked after the first October frost.
Method
Measure sloes into a jug. Prick them several times with a skewer and put into a bottle or jar. Measure an equal volume of sugar into the jar with the sloes. Pour in an equal volume of gin and seal the top. Give a good shake every day until all the sugar has dissolved. Leave until Christmas. Pour off the liquor into a clean bottle. Drink with caution - this makes twice the volume of the gin added.

Saturday 25th August 2007
Paul Flynn, restaurauteur on the joys of picnicing in the summer. His tips for a good picnic were -

For adults - cheeses, cold meats, ready-made or pasta salads, sushi, smoked duck or fois gras, proper cutlery, chilled beer or wine.
For children - finger food, sticky buns, crisp sandwiches, soft drinks, juices or smoothies

Picnics can be a source of great memories and it is well worthwhile making the effort and getting you and your family out there.

Saturday 23rd June 2007
Denise Dunne from The Herb Garden nursery in Naul, Co Dublin (www.theherbgarden.ie) talked about the ways in which herbs can be used in health & cooking. Her suggested recipe's were -

Basil, Tomato & Avocado Salad
Ingredients (per person)
1 large vine ripened tomato, diced
Half an avocado, diced
1 spring onion, finely sliced
6-8 leaves of fresh basil, torn into slivers
Dash of olive oil
Squeeze of limejuice

Method
Mix all ingredients together, rest for 15 minutes to allow flavours to mingle before serving.

Salmon with Dill Sauce
Ingredients (per person)
1 tsp butter or olive oil
1 salmon cutlet
2-3 tbsp cream
1 tbsp fresh dill, finely chopped

Method
Heat butter or olive oil in a cast iron frying pan. Add salmon and cook for about 2 minutes each side. Remove to a warm plate. Add cream & dill to pan, turn up heat & stir for about 30 seconds until sauce thickens. Pour sauce over salmon, serve with a wedge of lemon or lime & garnish with a sprig of dill.

Thai Beef Salad with Coriander
Ingredients (serves two)
150 gm beef fillet, thinly sliced
1 tsp garlic, minced
1 tsp peanut oil
½ tomato, sliced into thin wedges
¼ cup onion, thinly sliced lengthways
½ cup cucumber, quartered lengthways then sliced diagonally
2-5 birds eye chillies (red, green or mixed, thinly sliced, to taste)
1 tbsp fish sauce
1½ tbsp lime juice
1 tsp sugar
½ tsp rice vinegar

Garnish
½ tbsp coriander leaves
½ tbsp garlic chives, cut into 3cm lengths
Lettuce leaves

Method
Heat the wok over medium heat and add the oil. Add the garlic, stir for a few seconds and add the beef. Increase heat to high and stir-fry for about 2 minutes or until cooked to your liking. Remove to a bowl and set aside to cool.
Meanwhile, prepare the vegetables. When the beef is cold, add the fish sauce, lime juice, sugar and vinegar. Mix well to coat the beef. Add the vegetables and toss until combined.
Taste and adjust flavours if necessary. Serve on a bed of lettuce and garnish with coriander and garlic chives.

(this recipe is from 'Authentic Tastes of Southeast Asia' by Celine Carnegie. The book is accompanied by a DVD showing step-by-step instructions for many popular Asian recipes)

Scrambled Eggs with Chervil
Ingredients (per person)
2 tsp butter
2 fresh organic eggs
Dash of milk or cream
Freshly ground black pepper (optional)
1 tbsp finely chopped chervil (or other herb - chives, tarragon, parsley, dill, etc.)

Method
Melt the butter in a cast iron frying pan (easier to clean than a pot!). Add eggs, milk or cream and herbs. Stir over a low heat until thick and creamy. Serve on toast, brown bread or bagels.

Poached Egg Salad with Rocket
Ingredients (per person)
Good handful salad rocket
1 slice bacon, thinly sliced and fried or grilled until crisp
1 organic egg
Fresh Parmesan shavings
Croutons (optional)

Method
Arrange the leaves, bacon and croutons on a serving plate. Lightly poach the egg, drain well and place on the salad. Top with Parmesan shavings.
This is good served with sautéed potatoes with lots of fresh parsley and maybe a tomato based salad.

Rocket, Tomato and Passion Fruit Salad
Ingredients (per person)
Handful of rocket leaves
2 or 3 small, vine-ripened tomatoes
A few fresh basil leaves
1 passion fruit
Drizzle of olive oil
Squeeze of fresh limejuice

Method
Lay the rocket leaves on a serving plate. Slice the tomatoes and lay on top. Tear the basil leaves and scatter over the tomatoes. Halve the passion fruit and scoop the pulp and seeds into a bowl. Add a drizzle of olive oil and a good squeeze of fresh limejuice. Mix well and drizzle over the salad.

Saturday 2nd June 2007
Ross Lewis, the chef/proprietor of 'Chapter One' restaurant was in studio to talk about running a restaurant

Ross's suggested recipe was -

Chicken In A Pot (serves 4-6)
Ingredients
a 1 kilo chicken
1 small bunch thyme
Tarragon, basil, parsley
3 bay leaves
10 peppercorns
2 onions halved
Summer vegetables of your choice e.g. leek, carrot, celery, asparagus and artichoke

Garlic Mayonnaise
2 crushed garlic cloves
1 cup mayonnaise
Dash of pernod
1 tablespoon of lemon juice

Method
Place the chicken in a pot, bring to the boil, skim and set to simmer. Add the onion, thyme, bay leaves and peppercorns. Simmer for approximately one hour, adding the vegetables in order of cooking time e.g. carrots 20 minutes before the end and asparagus four minutes before the end.

Draw off one litre of the cooking liquid and pass through a sieve. Reduce to one cup. Withdraw from heat and whisk in the garlic mayonnaise vigorously. Add chopped basil, tarragon and parsley. Season with plenty of lemon juice.

To serve
Place the loosely carved chicken and vegetables onto a large serving plate (vegetables to the side of the chicken). Put a portion of chicken in each bowl and an assortment of vegetables to the side. Then liberally pour the garlic mayonnaise over the chicken and serve.

Saturday 19th May 2007
Brenda Costigan, food writer and Quentin Fottrell, social commentator gave advice on how to cater for dinner parties. Brenda's recipies were -

Summer Chicken Dish (serves 4)
Ingredients
4 large skinless chicken breast fillets
2-3 tablespoons olive oil
4 heaped teaspoons finely chopped onion
1 small clove garlic crushed
6 medium sized button mushrooms
Salt and freshly ground black pepper
4 rashers, chopped finely
Half teaspoon chopped fresh thyme leaves
2-3 tiny sprigs of fresh thyme
175 -200 ml carton fresh cream
A little freshly grated parmesan

Method
Fry the chicken breasts in some of the oil until golden brown on each side and transfer to an ovenproof dish, placing them side by side. Fry the onion and garlic until soft, then add the finely chopped mushrooms and fry until tasty. Season with salt and pepper. Lift out of pan with perforated spoon and then fry the rashers until crispy. Add to the onion and mushroom mix. Flavour with chopped thyme leaves. Mix well. If you have a food processor put in this prepared stuffing mixture and buzz briefly so that mixture resembles a breadcrumb stuffing mixture. If a processor is not available just be sure that all the prepared ingredients are finely chopped.

Spoon stuffing on top of the chicken breasts, pressing firmly in place. Carefully pour a little cream over each and allow the rest to pour around the chicken breasts. Sprinkle a little salt and pepper into the cream and drop in the tiny sprigs of thyme.

Finally, scatter the parmesan cheese generously over the lot.
Cover with buttered foil and bake in the oven preheated to 190C, 375 F or gas mark 6. Cook for about 30- 40 minutes until cooked through. Remove the foil for the last 10 minutes of cooking so that the top gets a little crusty and golden looking.
Serve with new potatoes and a mixed salad.

Chicken Breast Butterflies with melted cheese (serves 2)
Ingredients
2 boneless & skinless chicken breast fillets
50g (2oz) grates mature white cheddar cheese
4 quartered cherry tomatoes (or 8 grapes cut in half)
1 small clove of garlic (optional)
2 teaspoons pesto sauce
Salt & freshly ground black pepper

Method
Using a sharp knife slit the chicken breast in two, top to bottom on one side only. Open out the breast - just like a butterfly. Season with salt & pepper. Heat the oil, add garlic and cook for a few seconds - just enough to flavour the oil. Remove & discard the garlic. Put opened chicken breast butterflies into the hot pan & cook for 2 mins per side until lightly golden. Remove chicken from pan and wipe away the oil. Return the fried chicken to the pan & spread pesto over the top of each. Mix grated cheese with cherry tomatoes & pile on top of pesto. Season with salt & pepper. Put under a hot grill & cook until the cheese melts & turns light golden. Serve immediately with a tossed salad.

Salmon Rillettes on Crostini (serves 2)
Salmon
50g (2oz) butter
1 teaspoon olive oil
1 tablespoon finely chopped shallot or onion
1 small clove of garlic, crushed
275g (10oz) fresh salmon fillet, skinned & chopped
juice of half a lemon
1 tablespoon finely chopped fresh dill or parsley
Salt & freshly ground black pepper
150g (5oz) smoked salmon (cut into small chunks)
25g (1oz) clarified butter (for use only if keeping mix in fridge)

Method
In a pan melt the butter & oil. Fry the onion & garlic gently until soft. Add fresh salmon & fry gently until it is cooked through. Add lemon juice, dill, salt & pepper. Add smoked salmon & heat gently. Using 2 forks shred the fish into fine flakes. Mix well together and pull all the contents in the pan into a little dish & press down evenly.

Crostini
Approx 16 thin round slices of narrow baguette
Olive oil for brushing
Salt & freshly ground black pepper

Preheat grill to high. Brush each piece of bread on both sides with olive oil and place on baking sheet. Grill for 3-4 mins, turning until golden.

To serve
Put small spoonfuls of salmon mixture in neat piles on the crostini, decorate with sprigs of dill & arrange on plate.

Salmon Mouthfuls
Ingredients
350-450g (12-16oz) skinless salmon fillets
Thai chilli sauce (e.g. Sharwoods jar of ready made)
Salt & freshly ground black pepper
Little oil for frying

Method
Using a sharp knife cut the salmon into 1cm/half inch cubes. Heat the oil in a pan & fry cubes until golden brown on both sides. Stand on a plate with cocktail sticks & bowls of chilli sauce for dipping.

Pear & Goats Cheese Pastry Puffs (serves 6)
Ingredients
3 pears
40g (1.5oz) butter
1 generous tablespoon brown sugar
1 roll of packet, ready-rolled puff pastry
3 teaspoons cranberry sauce
125g (4.5oz) goats cheese
50g (2oz) chopped walnuts or toasted hazelnuts
For serving: 6 small handfuls rocket, honey & mustard dressing

Method
Peel & core pears & cut in narrow wedges. Melt butter and add sugar, cooking gently until sugar is melted. Add in the pears & cook gently until well flavoured by sugar mixture but still keeping their shape and texture.

Unroll pastry. Cut 6 large circles & put on baking sheet. Put a little blob of cranberry sauce in the centre of each circle. Put 2-3 pieces of pear & small circle of goats cheese on each pastry. Scatter teaspoon of nuts over each one.

15 mins before serving put pastries into hot oven pre-heated to 200C, 400F or Gas Mark 6. Bake for 15 mins until the pastry is well puffed up & cheese is melted. Serve immediately, with salad garnish.

Chilli Con Carne (serves 5-6)
Ingredients
2 medium onions
2 tablespoons oil
2-3 cloves of crushed or chopped garlic
500g (1.4lb) lean minced beef
2-3 level teaspoons chilli powder
1-2 level teaspoons ground cumin
1 level teaspoon oregano or mixed herbs
1 heaped teaspoon cocoa powder
1 tin chopped tomatoes (400g\14oz)
1 tin red kidney beans, drained (425g/15oz)
2 teaspoons tomato puree
150ml (quarter pint) water
1 beef stock cube
1 tablespoon chutney
50g (2oz) raisins or sultanas
300g (9oz) finely chopped carrots (optional)
Salt & freshly ground black pepper

Method
Fry onions in oil until soft. Add garlic. Add minced meat & fry, breaking up lumps, until well browned all over. Tilt pan to side to allow excess fat to run off. Transfer meat to a saucepan.

Add all remaining ingredients into the saucepan, except the kidney beans. Bring saucepan to the boil, stirring frequently. Cover with a lid & simmer gently for 30-40 mins. Halfway through cooking add the kidney beans.

Serve with rice or potatoes.

Moroccan Lamb Tagine (serves 5-6)
Dry marinade
1 teaspoon ground cinnamon & ground cumin
Half teaspoon ground ginger & ground paprika
1 medium chopped onion
2 cloves chopped garlic
1-2 tablespoons chopped fresh coriander
Salt & freshly ground black pepper

Put lamb into a bowl and add the ingredients of the dry marinade. Mix well, cover & leave for up to 3 hours in the kitchen.

Sauce
1 large chopped onion
1 clove chopped garlic
Half-pint vegetable stock
1 tin chopped tomatoes
1 tablespoon tomato puree
1-2 thin strips of orange peel
50g (2oz) ready-to-eat apricots
50g (2ox) ready-to-eat stoneless prunes
Half teaspoon chopped fresh red chilli
3-4 tablespoons olive oil for frying

Method
Heat the olive oil & fry the onion and garlic until soft. Lift out. Fry lamb (including dry marinade) in small lots until lightly browned. When all is done add all the meat & onions back into pan. Add remaining sauce ingredients and bring to the boil. Transfer to a casserole dish, cover with lid & cook for 1.5 hours until meat is tender (180C, 350F or Gas Mark 4).

Before serving fry the almonds until golden in a little olive oil, drain & stir into stew with fresh mint. Serve with cooked basmati rice, couscous or mashed potatoes.

Summer Fruit Sauce on Ice Cream
Ingredients
1 packet frozen fruits of the forest
1-2 tablespoons of caster sugar
Juice 1 large orange
1 heaped teaspoon of cornflour
Vanilla ice cream

Method
Put the frozen fruits, sugar and orange juice into a saucepan and heat gently to dissolve the sugar. Blend the cornflour with a small drop of water, add a little of the hot liquid from the saucepan, stir & add the lot into the saucepan. Bring to the boil, stirring, to thicken the juices. Check if you have enough sugar, but don't make it too sweet so that it contrasts nicely with the ice cream.

Serve hot or warm or cold spooned over the individual servings of the ice cream

Summer Fruit Sauce (alternative version)
This variation of the sauce combines fresh and frozen fruits in the fresh orange juice. Try serving the sauce in little meringue nests & put a blob of fresh cream on top. The lovely purple colour of the sauce contrasts beautifully with the meringue. It is also good served over ice cream

Ingredients
110g (4oz) frozen blackberries
1-2 tablespoons caster sugar
Juice 1 orange
1 heaped teaspoon cornflour
110g (4oz) fresh raspberries
225g (8oz) fresh strawberries, chopped
8 ready made little meringue shells

Method
Put the blackberries, sugar and orange juice into a saucepan and heat gently to dissolve the sugar. Blend the cornflour with a small drop of water, add a little of the hot liquid from the saucepan to it, stir & add the lot into the saucepan. Bring to the boil, stirring, to thicken the juices.

Add the raspberries and strawberries and draw off the heat. Allow to get cold. Just before serving spoon the fruit mix into the meringue shells and top with whipped cream or ice cream.

Saturday 27th January 2007
Professor Ted Dinan, Dept of Psychiatry in UCC spoke about research linking certain foods to successful treatments for depression. He believes a healthy diet should include the following:

- Probiotic yoghurts (those containing bifidus bacteria) for Irritable Bowel Syndrome
- foods rich in the Triptofan amino acid to maintain serotonin levels (red meat, turkey, seeds & beans, oats, bananas, dried dates, milk, yoghurt & cottage cheese)
- Oily fish which are rich in Omega 3

On the same programme Tom Doorley explained why he thinks Cork is still the food capital of Ireland. He recommended a number of restaurants in Cork that are well worth a visit -

Café Paradiso, Lancaster Quay (vegetarian)
Les Gourmandises, Cook Street (French)
Idaho Café, Caroline Street (good food on a budget)
Crawford Art Gallery Restaurant, Emmet Place
Farmgate Café, branches in Midleton and in the English Market, Cork City (traditional)