With St. Patrick’s Day just around the corner, with Spring in the air and the garden beginning to liven up a bit again, it’s a good time to think about some Irish seasonal food.
Catherine Fulvio was here to tell us more.
Roasted Rhubarb and Ginger Almond Crumble
Using the ground ginger adds great warmth to this comforting dessert which is always a family favourite. You could also half the recipe and serve it in espresso cups for a dinner party with other mini desserts.
For the filling
800g rhubarb, washed and roughly sliced
40g butter, roughly diced
100g caster sugar
1 medium orange, zest only
For the crumble
100g plain flour
50g wholemeal flour
60g brown sugar
½ to ¾ tsp ground ginger
4 tbsp flaked almonds
Natural yoghurt or ice cream, to serve
Preheat the oven to 180°C/Fan 160°C/Gas 5. Brush an ovenproof pie dish or individual ramekins or espresso cups with melted butter.To roast the rhubarb, place the rhubarb, butter, sugar, orange zest into a roasting pan, mix together, and roast for about 8 to 10 minutes until the fruit is just softened. Shake the pan gently from time to time during cooking time. Set aside to cool slightly.In the meantime, make the crumble topping, place the plain and wholemeal flour in a mixing bowl. Rub in the butter into the flour until it resembles large breadcrumbs. Stir in the sugar, ginger, almonds and oatmeal.Spoon the fruit into the ovenproof dish, ramekins or cups depending on your choice. Sprinkle the crumble topping over the fruit and bake for about 20 minutes until golden brown, keep an eye on it as the almond may brown too much.Serve warm with natural yoghurt or your favourite ice cream.
Tip: If you have some crumble topping left over, seal it in a bag and freezer it. Use over roasted plums, splashed in 1 tbsp cassis for a deliciously easy crumble.
Purple Sprouting Broccoli, Prawn and Pancetta Pasta
This is so very quick for a mid week family meal. As the purple sprouting broccoli is such a pretty vegetable I like to place it on top of the pasta so everyone can appreciate it.
350g farfalle pasta
2 tbsp olive oil
2 cloves garlic, crushed
1 tsp chopped thyme
200g prawns, head and tails removed, deveined
200ml double cream
50ml chicken stock
1 lemon, zest only
1 tbsp chopped parsley
Salt and freshly ground black pepper
200g purple sprouting broccoli, cut into florets and steamed
Parmesan shavings, for garnishing
Cook the pasta, according to the instruction on the manufacturer’s package. Drain and set aside.In the meantime, heat the olive oil in a large saucepan, add the pancetta and cook until crispy. Add the garlic and cook for a further 1 minute.Transfer the prawns in the sauce pan and cook for about 2 to 3 minutes. Stir in the cream, chicken stock, add the lemon zest and heat through. Add in the cooked pasta, heat through and sprinkle over the chopped parsley.Transfer to a serving bowl and arrange the purple sprouting on top. Sprinkle over the parmesan shavings and serve immediately.
Tip: Instead of the broccoli use asparagus with roasted pinenuts and arrange these on top of the pasta.