Rozanne's Recipe Corner

Check out the latest Recipes from Rozanne...

Festive Foodie Gifts and Boozy Fruit Mix - Friday 20th November

Tired of giving or receiving the same bottle of wine or the same unimaginative gifts each Christmas? Why not make your own this year and experience the joy and satisfaction of creating your own Festive Foodie Gifts. You can make any number of things but if you're trying to make ahead of time jams, chutneys and preserves are ideal. They will keep for months and they look great. I use pretty glass jars, cover the lid with decorative fabric and label with a handwritten, calligraphy label.

Today I have prepared Curried Tomato Chutney. I am serving this mildly spicy chutney with brown Irish soda bread and traditional Spiced Beef. You can also serve it with ham and a selection of Irish artisan cheeses. A very versatile chutney that will come in handy after Christmas as an accompaniment to leftover ham and turkey.

If you haven't already started, it's time to start soaking Rozanne's Boozy Fruit Mix for your Christmas cakes, puddings and mince pies. This is a concoction of all sorts of dried fruits, spices and liqueur. This year I have added an extra special brandy to the mix, Eden Apple Brandy from Mallow.

Useful Contacts:
Spiced Beef from McCarthy's of Kanturk Tele: 029 50178
Eden Apple Brandy Tele: 02227643

Tastes like Christmas!

Curried Tomato Chutney

2kg ripe tomatoes, blanched, peeled and sliced
500g onions, finely sliced
2tsp salt
2tsp curry powder
300ml white wine vinegar
300ml sugar

Method:
1. Place the tomatoes and onions in a large pot, cover and simmer for 20 minutes until soft.
2. Add the remaining ingredients and stir until the sugar dissolves
3. Cook gently for 45 minutes until thickened.
4. Bottle immediately in hot, sterilised jars.
5. Serve with cold meats and cheese.

Rozanne's Boozy Fruit Mix

375g dried currants
425g raisins
250g dates
250g pitted prunes
250g glace cherries
125g dried apricots
115g dried pineapple
115g stem ginger in syrup
120g mixed peel
250g dried cranberries
240g fig jam
2tbsp orange zest
60ml lemon juice
440g brown sugar
1tbsp mixed spice
300ml Grand Marnier
300ml Eden Apple Brandy

Mix everything really well. Store in a cool, dark place in an airtight container. Stir every two days.

Festive Without The Fuss-Fork Dinner Entertaining - Friday 13th November

Chicken is extremely popular in Ireland and chicken breast diced into cubes is ideal to eat with a fork. But we need vegetables and a lovely sauce to elevate it to 'wow' factor. Enter my Chicken Calvados recipe. Based on a traditional French recipe, chicken is simmered with chestnut mushrooms, apples, shallots, and thyme is a gorgeous creamy creme fraiche and Calvados apple brandy sauce. The mushrooms and apples are Autumnal and the combination of flavours sublime. A sophisticated recipe to impress your guests.

For dessert, we all love a baked pudding. Let me introduce you to a Cape Brandy Pudding, a delicious rich sticky toffee pudding like recipe with dates, nuts and a rich boozy buttery sauce. To send it over the edge, serve it with a compote of strawberries gently poached in orange and ginger. There is a new variety of strawberries now grown in Ireland that are available till December.

Chicken Calvados Serves 6

100 butter
2 red apples
200g chestnut mushrooms
8 shallots, peeled
4 skinless boneless chicken breast, diced into bite size cubes
50ml Calvados apple brandy
300ml crème fraiche
1 bay leaf
2 sprigs fresh thyme
3tbls flat-leaf parsley, chopped
Salt and pepper

Method:
1. Heat a small knob of butter and fry the whole peeled shallots until golden, set aside.
2. Core and thinly slice the apples. Heat a little butter on a high heat and fry the apples for 3 minutes until just soft.
3. Wipe the mushrooms clean with a damp J cloth and slice. Heat a little butter on a high heat in a pan and fry the mushrooms in 3 batches until golden, set aside.
4. Season the chicken pieces with salt and pepper. Heat a little butter on a high heat and fry the chicken in three batches until well browned.
5. Place the chicken, apple, mushrooms, crème fraiche, shallots, thyme and bay leaf in a large pot.
6. Ignite the Calvados in a metal ladle then pour over the chicken.
7. Bring to the boil, then reduce to a simmer for 20 minutes.
8. Remove the thyme twig and bay leaf.
9. Stir through the parsley and serve with rice or potatoes.

Cape Brandy Pudding With Spiced Strawberry Compote Serves 8

250g pitted dates, roughly chopped
250ml water
1tsp bread soda
100g butter, softened
200ml castor sugar
1 egg
250ml flour
1tsp baking powder
1ml salt
100g pecan or walnuts, roughly chopped
Brandy Syrup:
200ml sugar
100ml water
80ml brandy
1tsp vanilla essence
4tbls butter
Whipped cream, to serve
Strawberry Compote:
500g strawberries, hulled and halved
1 inch piece ginger, peeled and sliced into 3
Juice and zest of 1 orange
2tbls caster sugar

Method:
1. Combine the dates and water in a pot, bring to the boil, stirring. Remove from the heat and stir in the bread soda. Allow to stand.
2. Cream together the butter, sugar and egg until pale and fluffy.
3. Sift in the flour, baking powder and salt and mix lightly.
4. Fold in the date mixture and nuts.
5. Bake in a buttered oven dish at 180°C for 45 minutes.
6. Make the syrup by gently melting the ingredients together in a pot, stirring to dissolve the sugar. Pour the syrup over the pudding when it comes out of the oven.
7. To make the compote, place all the ingredients in a pot, bring to the boil, then reduce to a simmer for 5 minutes. Remove the ginger.
8. Serve warm brandy pudding with whipped cream and strawberry compote.

Halloween - 30th October 2009

Download Roazanne's 'Post Halloween Pumpkins' article

Chinese 5 Spice Savoy Cabbage

1tbls butter
1tbls olive oil
½ savoy cabbage, very finely shredded
1tsp Chinese 5 Spice
Salt and pepper

Method:
1. Heat the olive oil and butter in a wok or pan. Add the cabbage stir fry until wilted.
2. Stir in the Chinese 5 Spice and season with salt and pepper.

Baked Stuffed Pumpkin

2 miniature pumpkins or 2 butternut squash
225g baby spinach leaves
2tbsl sunblush tomatoes
100g feta cheese
Salt and pepper
Fresh nutmeg

Method:
1. Barely wilt down the spinach and season well with salt, pepper an nutmeg. Leave to drain for a few minutes in a colander.
2. Slice the 'lid' off the pumpkin or cut the bulbous part of the butternut in half. Scrape out all the seeds very well.
3. Mix the spinach, feta cheese and sunblush tomatoes together. Fill the pumpkin cavity and replace the 'lid'.
4. Wrap the stuffed pumpkin in foil and bake in the oven at 180°C for about 45 minutes until just tender.
5. To check 'doneness' prod with a dinner knife and it should be able to pierce the skin.

Poached Pears and Dark Chocolate Sauce

4 fresh pears or 1 tin of pears
1 vanilla pod (use the seeds for another recipe)
1 cinnamon stick
200g dark chocolate (between 60 and 75% cocoa)
100ml cream
½ tsp stem ginger in syrup
1tbls ginger syrup from jar
2tbls roasted chopped hazelnuts
Greek yoghurt, to serve

Method:
1. If the pairs are fresh, peel and core them and place them in a pot. Cover with water, add the vanilla pod and cinnamon and simmer until tender. The fresh pears will be poached for 30 minutes or longer, depending how hard they are. Poach the tinned ones for 5 minutes.
2. Remove from the water and keep warm.
3. To make the chocolate sauce, place a glass bowl over a pot of simmering water. Pour the cream into the bowl and heat up. Once the cream in bubbling, add the chopped ginger, ginger syrup and break up the dark chocolate.
4. Stir over the heat until the chocolate melts.
5. Spoon the chocolate sauce over the pears and sprinkle over the nuts, serve with yoghurt.

Halloween - 23rd October 2009

Spicy Sausage and Squash Bake Serves 4-6

8 spicy sausages (I use Hicks Hot and Spicy Sausages
600g butternut squash or pumpkin, peeled and cut into wedges
2 red onions, peeled and cut into wedges
3tbsp olive oil
1tbsp caraway seeds
salt and pepper
450ml chicken stock or chicken gravy ( I use M&S)

Method:
1. Preheat the oven to 220°C.
2. Mix the squash, olive oil, salt and pepper and caraway seeds in a large roasting tin.
3. Add the sausages and roast for 20 minutes until the sausages are browned and the squash is softened and starting to crisp.
4. Stir in the gravy and return to the oven for a few minutes until the gravy starts to bubble.

Spicy Pumpkin Cake

200g butter, softened
300g light muscovado sugar
2tsp mixed spice
1tsp ground cinnamon
1tsp vanilla essence
4 eggs
300 self raising flour
1tsp bread soda
Zest and juice of 1 orange
100g dried cranberries
100g sultanas
300g grated pumpkin
Citrus Icing:
225g cream cheese
85g butter, softened
100g icing sugar
Zest of a whole orange, juice of half
50g hazelnuts, toasted and chopped

Method:
1. Soak the dried fruit in the orange juice and zest.
2. Cream together the butter, sugar and spices.
3. Add the vanilla essence and one egg at a time, beating vigorously in between.
4. Sift in the flour and bread soda, folding in.
5. Fold in the orange and dried fruit and grated pumpkin.
6. Grease a 20 x 20 cm square cake tin and pour in the mixture.
7. Cover with foil and bake for 30 minutes. Remove foil and bake for a further 30 minutes. Insert a skewer to see if it's baked through. Allow to cool on a wire rack for 2 hours before icing.
8. Mix all the icing ingredients, except the nuts. Beat well until it's lump free.
9. Spread over the citrus icing and sprinkle with nuts.

16th October 2009

Spinach and Mushroom Lasagne

1 box lasagne sheets
500g baby spinach leaves
Olive oil
500g selection of mushrooms
1 onion, finely diced
2 cloves garlic, crushed
1 sprig thyme
200g mature cheddar or Gruyere cheese, grated
Salt and pepper
Fresh nutmeg
Bechamel sauce:
60g butter
60g plain flour
1 litre milk
Salt and pepper
Fresh nutmeg

Method:
1. Wilt down the spinach leaves by piercing the bag and popping in the microwave for 2 minutes. Remove from bag and allow to drain in a colander.
2. Clean the mushrooms by wiping with a damp cloth and slice. Heat the oil till very hot and fry the mushrooms in batches till golden. Set aside.
3. Heat a little more oil and gently fry the onion, garlic and thyme till soft. Remove the thyme twig. Mix the spinach with onion, season with salt , pepper and nutmeg.
4. To make the white sauce, melt the butter in a pot. Stir in the flour and cook out for a minute. Gradually add the milk and whisk to remove any lumps. Boil for 2 minutes. Season with salt, pepper and nutmeg.
5. Grease a lasagne dish. Pour in enough white sauce to cover the bottom of the dish. Place down a pasta layer. Spoon over half the spinach and mushrooms. Repeat, finishing with a layer of pasta.
6. Cover the top layer very well with white sauce. Sprinkle over the cheese.
7. Bake at 200°C for 30 minutes until golden and bubbling.

Mushroom Hunts:
Bill O'Dea
www.mushroomstuff.com

9th October 2009

Gratin Dauphinois
1.5kg rooster potatoes, peeled
50g butter
6 cloves garlic, crushed
1 whole nutmeg
Salt and pepper
500ml double cream
200g Gruyere cheese, grated

Method:
1. Grease an oven dish with butter.
2. Using a mandolin, thinly slice the potatoes into thin slices.
3. Arrange a slightly overlapping layer covering the bottom of the casserole dish. Grate a little nutmeg over, season with salt and pepper and scatter over a little garlic.
4. Repeat layering until all the potato is finished. Push the layers down with your hand. Pour over the cream until it just covers the potato. Sprinkle over the cheese.
5. Cover with foil and bake at 180°C for 45 minutes. Uncover and bake at 200°C until the cheese is golden and bubbling.

Coq au Vin
8 pieces of chicken on the bone
3tbsp seasoned flour
1tbsp olive oil
50g butter
20 shallots, peeled, but left whole
20 button mushrooms, wiped clean
2tbsp brandy
1 bottle good red wine
1 bouquet garni
3 cloves garlic, crushed
1tsp soft brown sugar
20g butter, softened
20g flour
Chopped parsley, to serve

Method:
1. Place the seasoned flour in a strong plastic bag. Shake one piece of chicken in the bag at a time to coat with the seasoned flour. Set aside on a plate.
2. Melt the oil and butter together in large pan. Saute the shallots and bacon together until the shallots have browned slightly. Add the mushrooms and cook for a further 2 minutes. Set the shallots, bacon and mushrooms aside to be added later to the casserole.
3. Brown the chicken pieces in the hot oil and place in a casserole dish. Pour in the brandy, ignite it and shake the pot until the flames subside.
4. Add the wine, bouquet garni, garlic and sugar and season to taste. Bring to the boil, lower to a simmer and cook covered an hour, stirring occasionally.
5. Add the bacon, shallots and mushrooms to the pot and cook for a further 30 minutes.
6. Using a slotted spoon, transfer the chicken, shallots, bacon and mushrooms to a heated serving dish.
7. Remove the bouquet garni, bring the pot up to the boil. Cream together the flour and butter and whisk into the red wine sauce to thicken it.
8. Pour the sauce over the casserole and garnish with parsley.

2nd October 2009

Roast Pork, Autumn Vegetables and Gravy

Roast Loin of Pork In Honey and Mustard: Honey and mustard work very well with pork and gives a lovely caramelised efffect on the outside and keeps the inside moist.
Autumn Root Vegetables: Our favourite combination of carrots and parsnips, sweet root vegetables that are perfect with pork or any roast dinner
Roast Baby Potatoes: Gotta have nice spuds,many people struggles to get roasties right, baby potatoes are easier to get right
Best Gravy: How to make your own gravy from scratch using the roasting juices and good stock, no more instant gravy!

1 pork roast
1tbsp Dijon mustard
1tbsp honey
Salt and pepper
Baby Potatoes:
500g baby potatoes, washed
2tbsp melted butter
1-2tsp garlic and herb seasoning ( I used Ina Paarman brand)
Parsnips and carrots:
3 carrots, peeled and chopped into batons
3 parsnips, peeled and chopped into batons
2tbsp melted butter
1tbsp honey
1tsp ground ginger
Salt and pepper
Gravy:
1tbsp Masala dessert wine or white wine
1tbsp flour
500ml chicken stock

Method:
1. Preheat the oven to 200°C.
2. Rub the honey, mustard, salt and pepper onto the fleshy side of the pork, not the fat as it will burn,.
3. Melt the butter for the potatoes in a bowl, mix in the seasoning and mix well with the potatoes.
4. Melt the butter for the carrots and parsnips, add the honey and ginger and mix well.
5. Place the pork in a roasting or or large oven proof dish, bake for 25 minutes per 500g plus 20 minutes. Add the vegetables around it for the last hour of cooking.
6. Remove the roast and the veg and place on a warm serving dish, cover with foil.
7. Spoon off most of the fat from the roasting tin, leaving about a tablespoon. Mix in the flour and stir well to remove lumps. Place the dish on the hob, pour in the alcohol and scrape off the meat residue from the bottom of the dish. Still over the heat, gradually add in the chicken stock, stirring until it thickens and the gravy bubbles up. Season to taste.
8. Carve the meat, and serve with lots of veg and gravy.

25th September 2009

House Special Fried Rice: This is an all time favourite and one I would recommend making yourself. I added ginger, spring onions, bacon, mushrooms and peas to mine. I have also included a few other ingredients you can choose from.

Serves 6

400g cooked white rice, either just cooked or completely cold
3 eggs, beaten
4tbls sunflower oil
1tbsp grated ginger or ginger paste
6 spring onions, chopped, use white and green
150g button mushrooms, sliced
4 rashers, diced
3tbls soy sauce
few drops toasted sesame oil
Black pepper
Optional extras: prawns, cooked chicken, ham, grated carrot, finely sliced cabbage

Method:
1. Heat a teaspoon of oil in a wok. Add the beaten eggs and stir rapidly until well cooked, dry and broken up.
2. Remove the egg from the wok and set aside in a clean bowl.
3. Wipe the wok, heat up 3 tablespoons of oil and cook all the vegetables and meat you want to use.
4. Add the cooked rice and soy sauce. Stir very well and break up any lumps.
5. Once the rice is piping hot, stir through the egg and season with black pepper and sesame oil.
6. For food safety, only reheat once.

Sweet and Sour Chicken: Lean Irish free-range chicken breasts, lots of bright crunchy veggies and an additive free sauce.

4 chicken breasts, sliced into thin strips ans seasoned with salt and pepper
Sunflower oil, for stir frying
1 brown onion, sliced into thin wedges
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 green pepper, thinly sliced
2 celery sticks, thinly sliced
400g tin of pineapple pieces, drained and juice reserved
Sweet and Sour Sauce
2tbls tomato ketchup
2tbsp plum sauce
2tbsp light soy sauce
60ml white wine vinegar
1tbsp cornflour dissolved in 1tbsp water
60ml chicken stock (use a corner of a stock cube)
Reserved pineapple juice

Method:
1. Mix all the sauce ingredients together and set aside.
2. Heat 1 tablespoon of oil in a wok and stir fry the chicken in batches until browned and cooked through. Set aside in a clean bowl.
3. Heat another tablespoon of oil and stir fry the vegetables until cooked but still crunchy, approximately 3 minutes.
4. Add the chicken, pineapple pieces and sauce. Bring to the boil and wait for the sauce to thicken while stirring.
5. Serve immediatley.

Best Beef Burgers: This is a good burger recipe you can tweak to make your own. Good Irish steak mince seasoned with mustard, ketchup, chutney, herbs and onion. Serve in a bun with all the trimmings.

Makes 8 patties

1kg steak mince
1 onion, grated
1tbsp olive oil
2tbsp tomato ketchup
1tbsp chutney
1tbsp Worstershire sauce
1tsp English mustard
½ tsp freshly grated nutmeg
3 cloves garlic, crushed
½ cup chopped coriander or parsley
Salt and pepper
To serve
Burger buns
Sliced tomato
Lettuce
Dill pickles
Ketchup, mustard or mayo

Method:
1. Heat the oil in a pan and very gently fry the onion and garlic. Allow to cool.
2. Mix all the ingredients together and mold into burger patties. Fry off a tiny bit of the mixture to test the seasoning.
3. Grill the burgers on the BBQ, a griddle pan or under a hot grill.
4. Serve in a burger bun with all the trimmings.

18th September 2009

Nando's Peri Peri Chicken Salad
4 chicken breasts
1 bottle Nando's Peri Peri sauce of your choice
150g baby salad leaves
150g cherry tomatoes, halved
1 red pepper, finely chopped
3 spring onions, finely chopped
100g Feta cheese, crumbled
Dressing:
50ml lemon juice
150ml olive oil
1 clove garlic, crushed
1 tsp dried oregano
1 tsp honey
salt and pepper

Method:
1. Place the chicken in an oven dish, cover with the sauce. Bake at 180°C for 15 to 20 minutes until cooked through. Allow to rest.
2. Mix up the dressing, taste and adjust the flavours, set aside.
3. Layer the salad ingredients on a nice platter or mix in a large bowl. Dice the chicken and serve piled on top.
4. Drizzle over the dressing just before serving.

Poached Pears in Port
8 firm small pears or 4 large ones
1 star anise
1 stick of cinnamon
1 small piece of ginger
400ml Port
Ice cream or Greek yoghurt to serve

Method:
1. Leaving the stalk on to look attractive, peel the pears. Slice the enough of the bottom off so it will stand upright in a pot. With a teaspoon or small knife try as best you can to scoop out the seeds from the bottom end.
2. Place the pears in a snug fitting pot. Add the ginger, star anise and cinnamon stick. Pour over the Port. Add enough water so that the pears are submerged.
3. Cover and bring up to the boil, reduce and simmer until just tender. This can take anywhere from half an hour to over an hour depending on the size of the pears and how hard they are.
4. Remove the pears from the pot, leaving the liquid in the pot. Turn up the heat and reduce the liquid down until it's thick and syrupy.
5. Serve the pears warm with the sauce drizzled over, with ice cream or yoghurt.

11th September 2009

Organic Roasted Beetroot, Walnut and Goats' Cheese Salad
Fresh beetroot is in season and its a revelation for most people to see it in its raw state. I have purple and RED beetroot, roasted in balsamic vinegar, olive oil and rosemary. Served on a bed of baby salad leaves, crunbled goats cheese and toasted walnuts.

4 fresh beetroot, peeled and cubed
2tbsp balsamic vinegar
1tbsp olive oil
3 sprigs rosemary, broken up
Salt and pepper
150g baby salad leaves
2tbsp walnut halves, toasted and roughly chopped
100g St Tola's Goats log, crumbled
Dressing:
1tsp honey
50ml lemon juice
200ml walnut oil
salt and pepper

Method:
1. Preheat the oven to 200°C. Coat the beetroot in the balsamic vinegar, olive oil,rosemary salt and pepper. Roast for 20 minutes until just tender and starting to crisp at the edges. Remove the rosemary.
2. Mix the dressing in a clean jam jar with a screw top lid. Taste and adjust the flavours, you might prefer more lemon juice.
3. Arrange the baby salad leaves on a plate. Pile the beetroot on top, sprinkle over the cheese and walnuts. Dress just before serving.

Roast Chicken Pie
The ultimate comfort food, roast chicken pie with leeks, carrots and mushrooms in a creamy sauce. Topped with fluffy mashed potato. A recipe everyone will love and come back for more.

1 organic chicken
Olive oil
Salt and pepper
½ bulb garlic
1 sprig rosemary
1 lemon
3 leeks, chopped into 2cm pieces and washed
3 carrots, peeled and diced
150g mushrooms, sliced (I used chestnut mushrooms)
Creamy sauce
50g butter
50g flour
600ml chicken stock
200ml milk
200ml cream
Salt and pepper
2tbsp freshly chopped parsley
Mashed potato topping
1 kg potatoes, peeled and cubed
75g butter
100ml hot milk
Salt and pepper

Method:
1. Preheat the oven to 180°C. Coat the chicken in olive oil, season with salt and pepper. Squeeze the lemon over and push the empty halves into the cavity along with the garlic and rosemary. Roast for 15 minutes per 450g plus an extra 15 minutes. Check the chicken is done when you cut away the thigh, the juices should run clear. Allow to rest.
2. Boil or steam the potatoes until just tender, allow to drain well in a colander. In the same pot ,melt the butter and milk together. Return the potatoes to the pot and mash. Season with salt and pepper.
3. Heat a little oil in a non stick pan on a high heat and cook the mushrooms until just cooked. Set aside.
4. Heat a little more oil and cook the carrots for 5 minutes, then add the leeks and cook for a further 3 minutes.
5. Remove the meat from the chicken in bite size pieces and place in a large lasagne dish. Add the vegetables and mix. It should half fill the dish. You might get a second smaller pie out of the mixture.
6. To make the white sauce, melt the butter in a pot. Add the flour and stir well. Gradually add the liquids and stir well too get rid of lumps. Allow to just boil, then season and add the parsley.
7. Pour the sauce over the chicken and vegetables. Shake the dish to settle the sauce.
8. Top with the mashed potato and bake at 200°C for 20 minutes until golden.

Healthy Lunch boxes - 4th September 2009

Spicy Spanish Meatballs: good quality beef mince and 'Hot and Spicy' Hicks sausage meat are combined, seasoned with parsley and onion, rolled into balls and baked in a hot oven. The meatballs stay juicy and moist. Great hot or cold in wholewheat wraps or pita pockets with lettuce and tomato.

500g lean beef mince
500g spicy sausage (I use Hick's Hot and Spicy Sausages)
1 onion, grated
2 cloves garlic, crushed
1 egg, lightly beaten
1 cup breadcrumbs
1 tbsp smoked paprika
few drops Tabasco sauce
1 tbsp chopped fresh parsley or 1 tsp dried mixed herbs
Salt and pepper

Method:
1. Preheat an oven to 220°C. Line a baking tray with parchment paper.
2. Mix all the ingredients together with your hands. Form into small golf ball size balls and place on the baking tray.
3. Bake for 15 too 20 minutes until cooked through, do not over cook.
4. Serve with a rich tomato sauce and wild rice or spicy rice.
5. The cooked meatballs will freeze for up to 1 month.

Apple and Carrot Muffins: lovely moist wholewheat muffins with apple, carrot and a hint of nutmeg. You can add dried fruit and nuts for added flavour and nutrients.

150g plain white flour
100g brown wholemeal flour
2tsp baking powder
½ tsp bread soda
Pinch sea salt
½tsp ground nutmeg
1 apple, cored and grated
½ carrot, peeled and grated
4tbsp clear honey
1 large egg, beaten
200ml buttermilk
4tbsp demerara sugar

Method:
1. Preheat the oven to 180°C. Line a muffin tray with muffin cases.
2. Sieve the flours, baking powder, bread soda, salt and nutmeg together.
3. In a separate bowl, mix the apple and carrot together. Stir in the honey and egg, then the buttermilk and sugar.
4. Pour this mixture into the dry ingredients and stir briefly to combine. Don't overmix, the mixture should still be lumpy.
5. Spoon the mixture into the paper muffin cases and bake for 20 minutes.
6. Allow to cool on a wire rack.

South African Dishes - 28th August 2009

In light of the Festival of World Cultures, 2 very South African dishes

1) Boerewors with Mrs Balls Chutney: boerewors is a traditional South African shopping. There are many regional versions, but it is typically beef or lamb sausage flavoured with coriander, allspice, nutmeg and cloves. I get my boerewors from Mccarthy's of Kanturk, who deliver. But I have included a recipe if you want to make 50kg of sausage! This is served in a fluffy roll with Mrs Balls chutney. Our version of a hotdog.

You can order traditional boerewors from McCarthy's of Kanturk, overnight delivery.
Tele: 029 50178
www.jackmccarthy.ie

150g coriander seeds
125g allspice berries
32kg beef
10kg pork
8kg pork speck
425g salt
100g coarsely ground black pepper
70g ground cloves
50ml ground nutmeg
40ml white pepper
1.5kg oats
1.25l brown vinegar
1 kg pork casings

Method:
1. In a large pan, lightly toast the coriander seeds and allspice berries until lightly toasted. Crush in a pestle and mortor or with a rolling pin. Sift to get rid of the husks.
2. Cut the beef and pork into 5cm x 5cm pieces and the speck into smaller pieces. Spread out on a table.
3. Mix the coriander, allspice, salt, black pepper, cloves, nutmeg and white pepper. Scatter the spice mixture over the meat.
4. Mince and spread out over the table again. Scatter over the oats and sprinkle over the vinegar.
5. Mix lightly with your fingers, do not knead.
6. Rinse the casings in water and lightly fill with sausage meat without any air pockets.

2) Malay Curry Chicken Salad: There is a huge Malaysian influence in South African cooking with wonderful, fragrant spices. I have taken these curry flavours and turned them into a salad. So curried chicken on a beed of crunchy greens, peaches and flaked, toasted almonds. Enjoy the last of the summer!

4 chicken breasts
1tbls medium curry powder
3tbls natural yoghurt
Salt and pepper
1 romaine or iceburg lettuce, washed and finely shredded.
2tbls flaked almonds, toasted
2 peaches, freshly sliced
100g fine green beans, chopped
Dressing:
1tbls medium curry powder
1tbls Mrs Balls chutney or apricot chutney
150ml plain yoghurt
1tbls mayonnaise

Method:
1. Preheat the oven to 200°C. Rub the chicken with the curry powder, yoghurt, salt and pepper. Bake for 15 minutes then place under a hot grill to get a charred effect. Allow to cool then shred into strips.
2. Blanch the green beans briefly in boiling water. Refresh in iced water.
3. Mix the dressing and set aside.
4. Layer the lettuce on a platter. Sprinkle over the green beans. Pile the chicken in the middle. Drizzle over dressing. Scatter the peaches and toasted almond flakes.

Cooking For Blokes - 21st August 2009

Silver Dollar Pancakes With Bacon, Avocado and Maple Syrup: small puffy pancakes you can stack in a tower, drizzle over maple syrup and serve with crispy bacon. The avocado is a modern twist.

1 cup self-raising flour
1 cup milk
Pinch salt
1tbls caster sugar
1 egg
1tbls melted butter
Sunflower oil, to fry
To serve
Crispy bacon
Maple syrup
Sliced avocado

Method
1. Mix the milk, egg, melted butter, salt and sugar. Gradually add the flour to form a thick batter.
2. Heat a little sunflower oil on a non-stick frying pan and spoon on a ladle of batter at a time.Turn over when golden. You should be able to fit 3 or 4 onto the pan. Keep warm on a warm plate, cover with a clean towel.
3. Crisp up bacon under the grill, drain on kitchen paper.
4. Serve with crispy bacon, avocado and maple syrup. The combo does work!

Best Beef Lasagne: this classic favourite is a must in anyone's repertoire. An excellent basic recipe that you can make your own by adding mushrooms etc

1 box no cook lasagne sheets
Beef Filling:
2tbsp olive oil
2 onions, finely diced
3 cloves garlic, crushed
1kg lean beef mince
2 tins chopped tomatoes
1 tin tomato paste
2tbsp chutney
100ml port or red wine
400ml water
2 bay leaves
salt and pepper
White Sauce:
50g butter
50g flour
1 litre milk
Grating fresh nutmeg
Salt and pepper
Crunchy Cheese Topping:
50g breadcrumbs
50g finely grated Parmesan cheese cheese or use a block of grated mature cheddar on top

Optional: extra grated cheese between the layers

Method
1. Heat the oil in a large non stick frying pan. Soften the onions for a few minutes. Add the garlic and stir.
2. Break up the beef mince into the pan using two wooden spoons. Turn up the heat and brown the heat very well, using the spoons to break up the lumps. There should be no pink.
3. Stir in the tomato paste and mix well.
4. Add the chopped tomatoes,chutney, wine, water and bay leaves. Season with salt and pepper. Bring up to the boil then reduce to a simmer, uncovered, for 45 minutes. Stir occasionally, and if the meat dries out add a little water.
5. White sauce: melt the butter on a low heat in a pot. Stir in the flour and cook out for a minute. Gradually add the milk and stir well to form a smooth paste. Once all the milk is in let it just start bubbling then take off the heat. Season well with salt, pepper and nutmeg.
6. Spoon enough white sauce to just cover the bottom of a lasagne dish. Place a layer of pasta sheets over. Spoon in meat sauce, then pasta sheets, drizzle of white sauce. Repeat.
7. You should end up with a layer of pasta sheets on top. Spoon over a thick layer of white sauce to cover the pasta sheets well.
8. Sprinkle over the breadcrumbs and finely grated Parmesan cheese.
9. Bake at 190°C for 30 minutes until golden and bubbling.
10. Allow to rest for 10 minutes then slice up and serve with a green salad.

Monica's Magic Molten Chocolate Pudding: whatever you've done wrong, this will get you out of trouble. A tray of chocolate fondant with chocolate sponge and rich chocolate sauce

Use a measuring jug and measuring spoons to measure the solid ingredients by volume.

Sponge batter:
60g butter
190ml sugar
1tsp vanilla essence
1 egg
250ml flour
1tbsp baking powder
½ tsp salt
4 teaspoons cocoa powder
Sauce:
375ml water
375ml brown sugar
3 tablespoons cocoa powder

Vanilla ice cream and raspberries to serve

Method
1. Cream the butter and sugar together till light and fluffy. Beat in the eggs and vanilla essence.
2. Sift together the flour,salt, baking powder and cocoa powder. Gradually beat into the creamed butter and sugar, alternating with the milk until all mixed in.
3. Pour the batter into a greased oven dish.
4. Combine all the sauce ingredients in a pot, stir over a low heat until dissolved then bring to the boil.
5. Pour the hot sauce over the batter.
6. Bake at 200°C for 30 minutes.
7. Serve with vanilla ice cream and raspberries.

Recipes - 14th August 2009

Le Anne's Broccoli Salad
2 - 3 heads of broccoli
½ cup raisins
½ sunflower seeds
6 back rashers, cooked and cut into fine strips
Dressing:
1 cup mayonnaise
1tbls vinegar
1tbls sunflower oil
1tbls caster sugar

Method
1. Trip the hard stems from the broccoli. Break into florets and chop into small pieces. This is key as you want small uniform pieces as the broccoli is raw.
2. Add the sunflower seeds, raisins and small strips of cooked bacon.
3. Mix the caster sugar and vinegar until the sugar dissolves. Add the mayonnaise and sunflower oil.
4. Mix the dressing into the salad.


Coronation Chicken Salad
6 chicken breasts
1tbls mild curry powder
2tbls sunflower oil
salt and pepper
300g red seedless grapes, halved
6 stalks celery, very finely chopped
1 punnet Brocco shoots
100g walnuts, toasted and roughly chopped
Dressing:
125ml mayonnaise
125ml sour cream
100ml mango chutney
2bls curry powder

Method
1. Preheat the oven to 180°C. Rub the chicken with the oil, curry powder, salt and pepper. Place on a baking tray and bake in the oven for 20 minutes till cooked through. Allow to rest for 10 minutes then cut into cubes. Allow to cool completely before adding to your salad.
2. Mix the dressing very well.
3. Mix the cooled chicken, celery, grapes and half the Brocco shoots with the dressing.
4. Garnish the salad with the rest of the Brocco shoots.


Monica's Malva Pudding
(use a measuring jug to measure the dry ingredients, they are measured by volume not weight)
250ml caster sugar
2tbls butter
1tbls apricot jam
2 eggs
250ml plain flour
125ml milk
1tsp vinegar
1tsp bread soda
Fudge Sauce:
125g butter
250ml cream
180ml sugar
125ml boiling water
1tsp vanilla essence

Method
1. Preheat the oven to 180°C Grease a lasagne type oven dish.
2. Cream the butter, sugar and apricot jam together. Add one egg at a time and beat until light and fluffy.
3. Mix the milk, vinegar and bread soda together and stir well.
4. Gradually add flour then alternate with the milk until completely mixed.
5. Pour into the oven dish and bake for 45 minutes.
6. Place all the sauce ingredients in a pot and melt together. Bring it just to the boil.
7. When the pudding comes out of the oven, poke holes in it and pour over the hot sauce. Allow ro sauce to sink in.
8. Serve warm with ice cream or custard.

Recipes - 7th August 2009

Quesadillas (serves 8)
Basic combination
16 corn tortillas
500h grated cheddar cheese
2 bunches spring onions
1 jar peppadews, drained a sliced
Chorizo, Cheese and Sundried Tomato

Method
Fry up some chorizo sausage till crispy, chop up some sundried tomatoes or spread on some pesto. Add grated cheese as normal. Spring onions and peppadews optional.

Ham, Cheese and Spring Onions
Mix a little Dijon mustard mixed with mayonnaise onto the tortilla. Sprinkle with cheese, chopped ham and spring onion.

Tuna Mayonnaise and Cheese
Mix 2 tins of tuna with 2 tablespoons mayonnaise, 3 finely chopped spring onions, juice of 1 lime, chopped coriander and salt an pepper. Spread onto a tortilla and sprinkle on cheese.

Method
1. Heat a large, heavy pan. Place one tortilla flat on the hot pan. Sprinkle with cheese and whatever other toppings you fancy.
2. Place and another tortilla on top. Cook for a minute or two.
3. When the cheese starts to melt, turn the whole quesadilla over and cook the other side.
4. Cut into wedges and serve with a dip such as guacamole, salsa or sour cream if you like


Lemony Cupcakes With Raspberry Icing
200g golden caster sugar
200 butter, softened and cut into cubes
4 eggs
zest and juice of 1 lemon
200g self-raising flour

Method
1. Preheat your oven to 180°C. Fill a muffin tray with paper cupcake cases.
2. With an electric beater, cream the sugar and butter and beat until light and fluffy.
3. Add the eggs one at a time and beat in. Beat in the vanilla essence.
4. Sieve in the flour gradually and beat in.
5. Spoon the mixture into the paper cases and bake for 20 minutes.
6. Cool on a wire rack


Buttercream Raspberry Icing
150 butter, softened and cut into cubes
250g icing sugar
2 tsp hot milk
1 tsp raspberry essence or 100ml raspberry sauce
red food colouring, enough to turn icing pale pink
2 punnets raspberries, to decorate

Method
1. With an electric mixer beat together the ingredients until smooth and lump free.
2. Pipe onto the cooled cupcakes or spread on with a spatula.
3. Place a raspberry on top

Recipes - 31st July 2009

Monica's Savoury Tart
1 tin corned beef ( I use M&S or John West), mashed up
1 onion, diced and fried till soft and golden
6 rashers bacon, diced and cooked
250g block of cheddar, grated
6 slices of bread, crumbed
500ml milk
4 eggs
1tsp dried English mustard
2tbls chopped parsley (I use curly parsley)
Salt and pepper

Method
1. Preheat and oven to 180°C. Grease a lasagne type oven dish.
2. Dissolve the mustard in the milk, beat well with the egg. Pour this eggy mixture over the breadcrumbs and leave to soak for at least 20 minutes.
3. While the breadcrumbs are soaking, prepare the rest of the ingredients.
4. Mix all the ingredients very well together. season and pour into the oven dish.
5. Bake for about 45 minutes until set.


Ginger Lemon Chicken Skewers
4 chicken breasts, diced into cubes
1 green or yellow pepper, cut into cubes
1 onion, cut into wedges
4tbls honey
1tsp finely grated ginger
juice ½ lemon
salt and pepper
10-12 bamboo skewers, soaked in water for an hour

Method
1. Mix the chicken, honey, lemon, ginger ,salt and pepper together in a bowl.
2. Thread chicken, pepper and onion onto each skewer.
3. Grill under a medium grill, turning until cooked through. Or bake in a 230°C oven for 20 minutes until cooked through.
4. Serve hot or cold. If serving cold, make sure to chill in the fridge within 90 minutes of being cooked.


Minty Chocolate Biscuit Squares
500g digestive biscuits
125g butter, cubed
150ml sweetened condensed milk
200g slab of Cadbury's Mint Crisp Chocolate
Topping
2 x 200g slab of Cadbury's Dairymilk Chocolate, broken into sqaures
2tsp sunflower oil

Method
1. Grease a swiss roll tin or small baking tray. Line the tray with baking parchment, it should stick. Make sure there is an overhang so you can lift out the set biscuit squares.
2. Process 400g of the biscuits until fine. Roughly chop the remainder.
3. Process the chocolate to a mixture of crumbs and a few peanut size lumps.
4. Combine the butter and condensed milk in a pot and melt over a very low heat until smooth, stirring constantly. Do not overcook! You'll get toffee!
5. Mix the chocolate, melted butter and condensed milk and biscuits very well. Press firmly into the baking tray. A flexible spatula works well for this. Chill in the fridge for 20 minutes until set.
6. Place a glass bowl over a pot of simmering water, do not let the bowl touch the water. Melt together the Dairymilk chocolate and sunflower oil in the bowl, stirring constantly. Spread the melted chocolate over the set biscuit layer, allow to set for a further 20-30 minutes.
7. Lift out the sheet and cut into squares.
8. Store in the fridge or a cool place.

Recipes - 24th July 2009

Chilli Lime Tiger Prawns
1 kg raw tiger prawns (from Asian market)
150ml sweet chilli sauce
2 tbsp kecap manis (Indonesian soy sauce)
juice of 4 limes
1 packet bamboo skewers, soaked in water

Method
1. If frozen, defrost the prawns under cold running water.
2. Mix together the sauce and pour over prawns.
3. Heat up a wok and stir fry the prawns until pink and curled up, do not overcook. Allow to cool slightly and then thread onto skewers.
4. Alternatively, thread onto bamboo skewers and BBQ.
5. Serve with extra sweet chilli sauce.


Pea and Mint Mini Fritatta (makes 24)
400 baby potatoes
200g frozen peas
2tbsp chopped fresh mint
6 eggs
250ml milk or cream, or half and half
salt and pepper
200g grated mature cheddar or Gruyere

Method
1. Boil the potatoes until just tender, do not overcook. Drain and allow to cool.
2. Grease a mini muffin tray with butter.
3. Thinly slice the potatoes and place a layer on the bottom of each muffin hole.
4. Add peas and a little fresh mint.
5. Add another layer of potato.
6. Mix the eggs and cream and season well. Pour over the mixture till it reaches the top.
7. Sprinkle over cheese.
8. Grill under a medium grill until golden and bubbling or bake in a hot oven at 200°C. Serve hot or cold.


Stuffed Piquant Peppadews
2 jars mild peppadews, well drained
2 tins tuna in olive oil (Ortiz brand)
2 tbsp chopped fresh coriander
3 spring onions, very finely chopped
juice of 1 lime
2 tsp salad cream
Salt and pepper

Method
1. Except for the peppadews, mix all the ingredients together. Check for seasonoing.
2. With a teaspoon, fill the peppadews with the tuna stuffing as full as possible, but don't overflow.
3. Chill until needed, goes particularly well with beer.


Lemony Stuffed Courgette Ribbons
4 courgettes, washed
balsamic vinegar
olive oil
Filling:
250g ricotta cheese
2 tbsp pine nuts, toasted
2 tbsp chopped basil
juice and zest of ½ lemon
salt and pepper

Method
1. Top and tail the courgettes, with a sturdy peeler, peel into wide ribbons. Lay in a tupperware and sprinkle vinegar and olive oil between each layer. Allow to pickle for 1 hour.
2. Mix the filling up and check for seasoning.
3. Place a teaspoon of filling on the end of each ribbon and roll up tightly into a cylinder.
4. Chill until needed, serve upright on the platter.

Recipes - 17th July 2009

Drunken Chicken
1 large chicken
1 tall can of beer
½ lemon
1tsp ground cumin
1 tsp cayenne pepper
olive oil
soya sauce
2 tbsp cajun seasoning
salt and pepper

Preheat the oven to 190°C

Method
1. Rub the inside and outside of the chicken well with olive oil and soya sauce. Season with salt, pepper and the cajun seasoning.
2. Pour out or drink half the can of beer. Add the cumin, cayenne and lemon to the can of beer.
3. Place can of beer in a roasting dish. Slide the chicken over the can of beer and arrange the legs so it stands upright. Also suitable for a kettle drum BBQ.
4. Roast for 45 minutes per kilogram plus an extra 20 minutes. If using a kettle drum BBQ, a food temperature probe is essential to make sure it's cooked through.
5. Remove from oven, allow chicken to rest while making gravy from the pan juices.

Grilled Pineapple With Chocolate Chilli Sauce
1 large pineapple, peeled and cut into bite-size chunks
sunflower oil
1 tbsp butter
½ red chilli, finely chopped
300g dark chocolate
150ml cream

Method
1. Heat up a griddle pan till hot or use the BBQ. Cover the pineapple pieces in sunflower oil. Place on griddle and wait for pineapple to go golden brown before turning. If your pineapple is very green, sprinkle over a little sugar to help it caramelise.
2. Place a glass bowl over a pot of simmering water. Melt the butter in the bowl and soften the chilli for 2-3 minutes.Pour in the cream, bring to the boil then add the chocolate pieces. Stir until melted.
3. Serve the hot pineapple with the chocolate sauce.

Recommended drink
Chilli Beer (http://www.chilibeer.ie/)

Recipes - 10th July 2009

Buttermilk Scones
Select a 4cm fluted pastry cutter
Pastry brush
Fit S blade to food processor
Preheat an oven to 200°C

Ingredients
225g self-raising flour, extra for dusting
pinch of salt
75g butter
40g caster sugar
1 egg, beaten
3tbsp buttermilk
Eggwash

Method
1. Pulse the butter, flour and sugar together very briefly, just until the mixture resembles fine breadcrumbs. If doing by hand, rub the butter into the flour with your fingertips till it resembles fine breadcrumbs.
2. Mix the buttermilk and egg together and pour through chimney of the food processor as it rotates. By hand, just pour into your mixing bowl.
3. Process together just until the dough form a ball. Do not over mix as your scones will turn out flat.
4. Lightly flour your work surface and turn dough out. Shape into a disk and lightly flour the surface.
5. With a floured rolling pin, roll the dough out until it is 2.5cm thick.
6. With your mini pastry cutter, cut out as many scones as you can and place onto your prepared baking tray. Do not wiggle the cutter, press straight down.
7. Reform and roll out the remaining dough and complete the scones.
8. Brush the scones with eggwash or a little milk. A sprinkle of caster sugar over is optional.
9. Bake for 20 minutes, longer if you make larger scones.
10. Leave to cool on a wire rack.
11. Serve with jam and whipped cream.

Gooseberry Jam
900g gooseberries
900g granulated sugar
600ml water
6 jam jars and jam jar covers
sugar thermometer

Method:
1. Wash the jars well and place in a 150°C till you need them.
2. Top and tail the gooseberries and wash well.
3. Put the gooseberries and water in a large pot and bring to the boil till the skin softens.
4. Reduce the heat and stir in the sugar till it dissolves, its important not to boil it at this point.
5. Bring it back up to the boil and boil steadily for 15 minutes. Test the temperature, it should read between 110°C and 115C. The jam will turn a pink colour.
6. Skim off the white foam. Using a funnel pour the hot jam into the hot jam jars. Place the wax paper jam jar disc waxy side down onto the jam. Allow to cool completely then replace the screw top lid or secure with a cellophane cover and a rubber band.
7. Once opened, store in the fridge.

Gooseberry, White Peach and Eldeflower Crumble
450g gooseberries, topped and tailed and washed
4 white fleshed peaches, peeled and roughly chopped
150g caster sugar
2tbls elderflower cordial
juice and zest of 1 orange

Crumble Topping
100g plain flour
100g butter
100g golden caster sugar
50g hazelnuts, chopped
25g porridge oats
25g dessicated coconut

Method:
1. Preheat the oven to 220°C. Grease 6 individual ramekins or 1 oven proof dish.
2. Prepare the crumble topping by rubbing the flour,sugar and butter together to form a breadcrumb consistency. Or pulse in a food processor. Add in the nuts, coconut and porridge oats. Mix till it forms a coarse, crumbly appearance.
3. Melt the sugar, cordial and orange juice together in a pot then bring to a boil.
4. Add in the fruit and boil for a minute until the gooseberries just soften.
5. Pour the fruit into the dishes. Give them a shake to settle the fruit. Sprinkle over topping.
6. Bake for 10 minutes for small dishes and 15 minutes for a large dish.
7. Allow to cool and serve with vanilla ice cream or custard.

Cranberry and Orange Mini Buttermilk Scones
(makes 20 mini scones)

Ingredients
1 quantity sweet buttermilk scone dough
zest of 1 orange
2tbsp dried cranberries

Method
1. After step 5, sprinkle orange zest and cranberries over the surface of the dough, then fold over the dough a few times and knead until the zest and cranberries are incorporated.
2. Shape and bake as usual.
3. Serve with butter or cream.

Recipes - 3rd July 2009

Glazed Cider and Apricot Ham

Ingredients:
1 ham, weighing approximately 1kg (I used a Hicks 'Pink Pig' ham)
2 cans cider
½ onion
1 fennel bulb, halved
2 star anise
1 tsp fennel seeds
4 cloves
6 peppercorns

Glaze
4 tbsp spicy apricot chutney
24 cloves

Method:
1. Place the ham, cider and spices in a large pot. Add extra water to cover. Bring to the boil then reduce to a gentle simmer for 25 minutes per 500g,
2. Remove from the pot. Discard liquid. Carefully remove skin.
3. Pat dry and score a diamond shaped pattern over the ham,
4. Spoon over the chutney and push the cloves into the ham.
5. Preheat an oven to 200°C and bake the ham in a roasting tray for 25 minutes until caramelised.
6. Allow to rest for 10 minutes before removing the cloves and carving.

Ham from Ed Hicks, Pork Butchers Tel: 087 261128
Spiced Apricot Chutney from Janet's Country Fare Tel: 01 2018008

Smoked Trout, Beetroot and Duck Egg Salad

150g baby salad leaves
2-3 smoked trout fillets
120g cooked baby beetroot, cut into wedges
4 duck eggs
1 tbsp capers
small bunch mustard cress
Dressing
4 tbsp Greek yoghurt
½ tsp horseradish sauce
squeeze of lemon juice
salt and pepper

Method:
1. To cook the eggs, place in a pot, cover with water and bring to the boil. Reduce the heat and simmer gently for 5 minutes. Rinse in cold water, allow to cool. Peel and slice in half lengthways.
2. Arrange the salad leaves on a platter or individual plates. Nestle the beetroot and eggs in the salad leaves.
3. Break the trout into large flakes and arrange on the salad.
4. Scatter over the capers and mustard cress.
5. Mix the dressing, check for seasoning and lemon intensity. Drizzle over the salad.

Baby Salad Leaves from Boyne Pastures Tel: 041 9824588
Duck Eggs from Brian Phelan 086 1714240
Smoked Trout from Burren Smokehouse Tele: 065 707 4432

Irish Artisan Cheese Platter

. Bellingham Blue , Castelebellingham, Co. Louth Tel: 042 9372343
. Durrus, Durrus, Co. Cork Tel: 027 61100
. Cooleeney , Thurles, Co. Tipperary Tel: 0504 45112
. St. Gall , Fermoy, Co. Cork 025 31310
. Mount Callan , Ennis, Co. Clare Tel: 065 7072008
. Ditty's Oat Crackers , Londonderry Tel: 0044 28 7946 8243
. Sheridan Apple and Pear Chutney Tel: 046 924 5110

Fresh apricots, halved
Fresh figs, halved
Pomegranate seeds
Walnuts

Cheesemaking Course: Corleggy Summer Cheese School corleggy@eircom.net

Recipes - 26th June 2009

Courgette, Feta and Mint Quiche

Ingredients:
Pastry
250g plain flour
125g chilled butter, cubed
1 egg
2tsp milk
Filling
3 courgettes, cut into rings and lightly oiled and seasoned
3 eggs
125ml milk
125ml cream
100g feta cheese, cubed
2 tbls chopped fresh mint
50g strong cheddar, grated
grating of fresh nutmeg
salt and pepper

Preheat oven to 180°C

Method:
1. In a food processor pulse the flour and butter together until it resembles fine breadcrumbs.
2. Mix the egg and milk together and pour through the chimney. Only mix until the mixture forms a ball and chases the S blade.
3. Lightly flour your work surface. Turn the dough out and work lightly into a flattened disc, do not handle too much. Cover with cling film and leave to chill in the fridge for 30 minutes.
4. Flour your work surface and rolling pin. Roll out the dough turning the disc at 90° each roll to ensure an even thickness. Roll out a disc larger than your quiche tin.
5. Drape the sheet of pastry over your rolling pin and slide the quiche tin under it.
6. Gently lower the sheet over the tin.
7. Start pressing the pastry into the tin, use the back of a spoon to prevent the heat of your hands melting it. Push together any tears. Press the pastry into the fluting.
8. Trim the excess overhang pastry.
9. Put back in the fridge to chill for 20 minutes.
10. Grill the courgette on a griddle pan or bake in the oven for 20 minutes until cooked through.
11. Take the pastry lined tin out, scrunch up a circle of parchment paper, lay top of the pastry and fill the cavity up with baking beans. Bake in the oven for 20 minutes. Remove the parchment and baking beans, eggwash the pastry case and bake for a further 5 minutes.
12. Lay the courgettes,mint and feta on the bottom of the quiche tin. Mix together the eggs, cream, and milk. Season with salt, pepper and nutmeg.
13. Pour the egg mixture over the courgette until it reaches 3mm below the edge of the pastry. Sprinkle over grated cheese.
14. Bake for 25 minutes at 160°C until just set.
15. Leave to rest for 5 minutes before popping out of tin and serving with a tomato salad.

Stewed Rhubarb and Strawberries

2 bunches rhubarb, trimmed and cut into 5cm diagonal chunks
300g punnet strawberries, hulled and cut into thick slices
2tbsp caster sugar
2tbsp water
5cm ginger, cut into large chunks
1 cinnamon stick
custard, to serve

Method:
1. Place the rhubarb, water, sugar and ginger in a pot . Cover and boil vigorously for 5 minutes.
2. Add the strawberries and cook, uncovered for a further 2 minutes.
3. Remove the ginger and cinnamon.
4. Can be served hot or cold. Great with muesli for breakfast.
5. Serve with custard, cream or ice cream for dessert.

Father's Day 19 June 2009

Huevos Rancheros (Serves 4)

200g chorizo sausage, chopped into small cubes
2 red onions, finely diced
1 clove garlic, crushed
1 red chilli, finely chopped or 3 peppadews
1 red or green pepper, finely chopped
6 large ripe tomatoes, diced
1 tin chopped tomatoes
1 tbls red wine vinegar
1 tsp sugar
Salt and pepper
6-8 eggs
1 pack corn tortillas

Method:
1. Fry the chorizo in a large frying pan till the fat renders out and the chorizo goes crispy.
2. Add the onion, garlic, chilli and peppers and saute until softened.
3. Stir in the tomatoes, salt and pepper, sugar and vinegar. Simmer for 10 minutes. Check again for seasoning.
4. Make wells in the tomato mixture and crack an egg into it. Put a lid over the pan and simmer for 10-15 minutes. Alternatively poach the eggs separately.
5. To toast the tortillas, place them flat in a dry hot pan and toast on both sides.
6. Serve toasted tortillas with the hot huevos rancheros.

Chocolate Biscuit Cake

175g butter, cubed
50g icing sugar
300g dark chocolate
50ml double cream
280g rich tea biscuits
60g raisins
60g cranberries
85g chopped hazelnuts

Method:

1. Place a glass bowl over a pot of simmering water, make sure the water doesn't touch the bowl. Gently melt together the butter, icing sugar, chocolate and cream. Stir well.
2. Bash ¾ of the pack of biscuits in a zippy back with a rolling pin. Break the remaining biscuits with your fingers into chunks.
3. Line a swiss roll tin with baking parchment, leave an overhang to help you lift it out. Mix all the ingredients really well and squash into the tin with a spatula.
4. Cover and chill in the fridge for 2 hours.
5. Lift out and cut into squares. Store in the fridge in a tupperware.

Monica's Apple Sponge Tart

215g sugar
150g butter, softened
2 eggs
1 tsp vanilla essence
250ml milk
350g self-raising flour
1 tsp baking powder
Pinch salt
3 tbls sugar mixed with 1 tsp ground cinnamon
2 cooking apples peeled, cored and cubed or 1 tin pears or apples
Caramel Sauce
215g sugar
250ml cream
1 tsp caramel essence

Custard, ice-cream or whipped cream to serve

Method
1. Preheat an oven to 180°C. Grease a glass or ceramic dish with butter, about the size of a lasagne dish.
2. With an electric beater, cream together the butter and sugar until pale and fluffy.
3. Add the eggs and vanilla and beat well.
4. Pour in the milk and mix again.
5. Sieve in the flour, baking powder and salt and fold in.
6. Spoon into the dish. Lay the apple cubes on top and push in slightly.
7. Sprinkle over the cinnamon sugar.
8. Bake for ½ an hour, then cover with foil and bake for a further 15 minutes.
9. Gently simmer the caramel sauce for 15 minutes then pour over the hot apple tart when it comes out of the oven.

Recipes - 12th June 2009

Hot Potato Salad and Smoked Salmon

1 kg baby potatoes
200g smoked salmon
1 bunch dill ,finely chopped
extra lemon
Dressing
200ml crème fraiche
zest and juice of 1 lemon
2 tsp Dijon mustard
2 tbls baby capers, drained
4 spring onions, finely sliced
salt and pepper

Method
1. Wash and halve the baby potatoes. Boil in a large pot of salted, boiling water for 15-20 minutes until just done. Drain well in a colander.
2. Mix together the dressing, season with salt and pepper. Add the hot potatoes to the dressing to take on the flavour.
3. Arrange smoked salmon on a plate, dress with black pepper and a little lemon juice. Pile on the potato salad and garnish with plenty of dill.

Sophisticated Black Pudding, Fennel and Blue Cheese Salad

100g mixed baby salad leaves
50g Crozier blue cheese, diced into small cubes
1 bulb fennel, very finely sliced
½ black pudding, sliced into disks
Dressing
1 tbls sherry vinegar
3 tbls s
salt and pepper

Method:
1. Whisk up the dressing, season with salt and pepper, put aside
2. Heat a little oil in a non stick frying pan and fry the black pudding until nicely browned and cooked through. Drain on kitchen paper.
3. Arranged the salad leaves on a platter, scatter over the fennel and blue cheese. Cut the black pudding disks in half and arrange on the salad.
4. Drizzle over the dressing just before serving.

Baileys, White Chocolate and Dried Cranberry Bread and Butter Pudding

14 slices white sliced pan, crusts removed and lightly buttered on both sides
100g white chocolate buttons
100g dried cranberries
fresh nutmeg
2 tbls sugar
Custard
600ml single cream + 200 ml milk
2 tbls Baileys
4 eggs
175ml sugar
1 tsp vanilla extract

Method
1. Grease a lasagne dish with butter. Once you have buttered the crustless bread, slice diagonally into 2 triangles.
2. Arrange one layer of buttered bread in your lasagne dish. Scatter over half the chocolate buttons and dried cranberries. Grate over a tiny bit of fresh nutmeg.
3. Repeat and finish with the third layer of bread.
4. Mix the custard very well and pour over. Push the bread down to compress it.
5. Sprinkle over the 2 tbls of sugar. Allow the pudding to stand for at least an hour.
6. Bake for an hour at 180'C till golden brown.
7. Stand for 10 minutes, then serve with custard.

Greek BBQ 5 June 2009

Greek Lemon Chicken
10 chicken thighs, skin on
Marinade:
200ml fresh lemon juice
100ml olive oil
60ml brandy
3tbls honey
3 cloves garlic
2tsp ground cumin
2tsp dried oregano
1tsp ground cinnamon

Method:
1. Marinade the chicken for 1- 4hours. Salt and pepper the meat before cooking.
2. Cook on the BBQ till the skin crisps up and the meat is cooked through.
3. Alternatively, roast in the oven for 35 minutes at 200ºC. For extra crispy skin pop under the grill for 2-3 minutes.

Real Greek Salad
250g small tomatoes, cherry or santini, halved
1 cucumber, sliced into thin slices
4 spring onions, finely chopped
200g feta cheese, crumbles
50g kalamata olives
Dressing:
25ml lemon juice
90ml olive oil
½ tsp dried oregano
Salt and pepper

Method:
1. Mix all the ingredients well and serve immediately.

Gone With The Wind Orange Mousse
2 packets orange jelly
360ml boiling water
1 cup of sugar
1 ½ cups of orange juice
1 tin evaporated milk, chilled overnight

Method:
2. Dissolve the jelly in the boiling water and allow to cool.
3. Dissolve the sugar in the orange juice.
4. With an electric beater, whisk up the evaporated milk till light and frothy. Gradually whisk in the jelly and orange juice.
5. Pour into a bowl and allow to set in the fridge. Stir twice within the first 10 minutes.

Easy Summer Entertaining 29 May 2009

Roast Chicken and Summer Vegetables
8 breasts of chicken, skin on
2 red onions, sliced into thin wedges
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
2 courgettes, halved and sliced into half moons
1 aubergine, cubed
4 sprigs of fresh rosemary
10 cloves of garlic
3tbls olive oil
1tbls balsamic vinegar
Salt and pepper
500g couscous, to serve (a tomato or Mediterranean flavour is good), make up according to packet instructions

Method:
1. Preheat the oven to 190'C. Line a large roasting tin with foil. Pour in all the vegetables, rosemary and garlic. Toss well with olive oil, balsamic vinegar, salt and pepper.
2. Season the chicken well and rub with olive oil, salt and pepper. Nestle the chicken into the bed of vegetables.
3. Roast in the oven for 35 minutes.
4. Serve with couscous and pour over the roasting tin juices.

Meringue Roulade With Summer Berries and Bailey's Cream
4 egg whites
225g caster sugar
400ml single cream
2tbls Bailey's
1tbls icing sugar
1 punnet strawberries
1 punnet raspberries
150g dark chocolate, melted

Method:
1. Preheat the oven to 150'C. Line a baking tray with parchment paper. Lightly brush sunflower oil on both sides of the parchment paper.
2. In a very clean bowl, whisk the egg whites until stiff. Gradually snow in the caster sugar and beat well until the sugar has dissolved.
3. Spread the meringue mixture on the bake tray and bake for 25 minutes. Lift off the baking tray using the parchment paper and cool on a wire rack.
4. Beat up the cream with the Bailey's and icing sugar.
5. Melt the chocolate in a glass bowl over a pot of simmering water. Dip the strawberries in the melted chocolate and allow to set on a sheet of oiled baking parchment.
6. Put a clean sheet of baking parchment over the meringue sheet, grip the paper tightly and flip over. Peel away the parchment paper. Spread the cream over, scatter over the raspberries and few slice strawberries. Drizzle over the melted chocolate.
7. Roll up the roulade from the longest side. Drizzle over more melted chocolate place chocolate strawberries around the bottom and top.

Brain Food 15 May 2009

No Cook Porridge With Summer Berries
½ cup porridge oats
1 cup milk (dairy, rice or soya milk)
½ cup summer berries (raspberries, blueberries, strawberries)
2tbls vanilla yoghurt
1tbls ground flaxseeds (I use Linwoods)
Drizzle honey or agave syrup (agave syrup is available from health shops)

Method:
. Soak the oats in milk for a few minutes, serve with berries, a dollop of yoghurt and the ground flaxseeds.

Avocado on Toast Or Rye Cracker
Brown seeded bread, toasted or Ryvita
½ avocado
1tbls sunflower seeds
Salt and pepper

Method:
. Toast the bread if using, scoop out the avocado flesh and mash onto toast or cracker. Drizzle over balsamic vinegar, season with salt and pepper. Sprinkle on sunflower seeds.

Rainbow Brown Rice Salad
2 cups Thai Gold Brown Jasmine Rice (or any other brand)
5 cups water
350g cooked prawns
1 red pepper, finely diced
1 yellow pepper, finely diced
1 green pepper, finely diced
1 bunch spring onions, finely chopped
1 small in sweetcorn
2tbls chopped coriander or parsley
Juice of 3 lemons
2tbls half fat crème fraiche
Tabasco
Salt and pepper

Method:
. Place the rice and water in a pot, bring up to the boil then reduce and simmer for 25 minutes. Transfer to a large bowl and allow to cool.
. Marinade prawns in the lemon juice and season with salt, pepper and Tabasco.
. Mix the rice with the finely chopped vegetable, herbs and crème fraiche.
. Pour over the prawns and marinade.
. Mix well and adjust lemon, Tobasco, salt and pepper.

For Thai Gold Brown Jasmine Rice: Tele: 053 9145891

Traditional Dinner 30 May 2009

Corned Beef With a Creamy Horseradish Sauce
1.5kg piece of corned beef
6 peppercorns
1 bay leaf
6 juniper berries
4 whole cloves
Creamy Mustard Sauce
50g butter
50g flour
600ml chicken stock
150ml cream
100ml milk
1tbls horseradish sauce
Salt and pepper

Method
1. Simmer the beef in a large pot pf water with the spices for 30 minutes per 500g. Remove from poaching water and allow to rest for 10 minutes before carving.
2. The sauce: melt the butter in a pot, add the flour and stir for a minute. Gradually add the stock and stir to bash out any lumps. Stir in the milk, cream and horseradish sauce. Season and adjust the amount of horseradish, it should be subtle.
3. Serve hot with the sauce, or cold on sandwiches.

Corned Beef From McCarthy's Butchers in Kanturk, Co. Cork
www.jackmccarthy.ie
Tele: 02950178

Ginger Carrots and Parsnips
6 carrots, peeled and cut into chunks
6 parsnips, peeled and cut into chunks
50g butter
½ tsp ground ginger
1tbls honey
Salt and pepper

Method
1. Boil the carrots for 5 minutes then add the parsnips and cook till tender.
2. Drain the vegetables. Melt the butter in the pot, add the honey and ginger.
3. Return the carrots and parsnips to the pot and mash to your liking. Season with salt and pepper.

Garlic and Herb Baby Potatoes
750g baby potatoes
100g butter
1tbls chopped chives
2 cloves garlic, crushed
Salt and pepper

Method
1. Halve the potatoes so they're all even sizes. Boil for about 20 minutes until just tender.
2. Drain the potatoes. Melt the butter in the pot and add the garlic and chives, don't burn the garlic.
3. Add the potatoes back to the pot and stir. Serve hot.

Orange and Strawberry Rice Pudding
200g rice pudding
1.2 litres full cream milk
1 tsp vanilla essence
2tbls sugar
Zest of 1 orange
Strawberry jam, to serve

Method
1. Combine the rice, milk, orange zest, sugar and vanilla essence in a pot.
2. Simmer on a medium simmer for 45 minutes, stirring regularly.
3. Serve with swirls of strawberry jam.

Buttermilk Scones 24 April 2009
Select a 4cm fluted pastry cutter
Pastry brush
Fit S blade to food processor
Preheat an oven to 200°C

Ingredients
225g self-raising flour, extra for dusting
pinch of salt
75g butter
40g caster sugar
1 egg, beaten
3tbsp buttermilk
Eggwash

Method
1. Pulse the butter, flour and sugar together very briefly, just until the mixture resembles fine breadcrumbs. If doing by hand, rub the butter into the flour with your fingertips till it resembles fine breadcrumbs.
2. Mix the buttermilk and egg together and pour through chimney of the food processor as it rotates. By hand, just pour into your mixing bowl.
3. Process together just until the dough form a ball. Do not over mix as your scones will turn out flat.
4. Lightly flour your work surface and turn dough out. Shape into a disk and lightly flour the surface.
5. With a floured rolling pin, roll the dough out until it is 2.5cm thick.
6. With your mini pastry cutter, cut out as many scones as you can and place onto your prepared baking tray. Do not wiggle the cutter, press straight down.
7. Reform and roll out the remaining dough and complete the scones.
8. Brush the scones with eggwash or a little milk. A sprinkle of caster sugar over is optional.
9. Bake for 20 minutes, longer if you make larger scones.
10. Leave to cool on a wire rack.
11. Serve with jam and whipped cream.

Cranberry and Orange Mini Buttermilk Scones
Makes 20 mini scones
Ingredients
1 quantity sweet buttermilk scone dough
zest of 1 orange
2tbsp dried cranberries

Method
1. After step 5, sprinkle orange zest and cranberries over the surface of the dough, then fold over the dough a few times and knead until the zest and cranberries are incorporated.
2. Shape and bake as usual.
3. Serve with butter or cream.

Raspberry Jam
Clean, sterilised jam jars
Jam jar covers
Baking tray
Preheat an oven to 150°C

Ingredients:
900g raspberries
900g sugar
squeeze of lemon

Method:
1. Wash and dry the jam jars. Place on a baking tray in the oven to sterilise them for 10 minutes.
2. Spread out the sugar on a baking tray and heat in the oven for 10 minutes.
3. Put the raspberries in a large stainless steel pot and cook for 3-4 minutes until the juices begin to run.
4. Bring the fruit up to boiling point and pour in the hot sugar.
5. Turn down the heat to a simmer and stir until the sugar dissolves.
6. Turn up th e heat and boil vigorously for 5 minutes, stirring constantly. Skim off the foam as you go.
7. Pour the jam into sterilised jars and cover.
8. Store in a cool place.

Thai New Year 16 April 2009

Tom Yum Soup
1 red onion, finely sliced
1 red chilli, finely chopped
2 cloves garlic, crushed
1 stalk lemongrass, bashed with a heavy object
1tbsp Thai Gold Tom Yum paste
250g button mushrooms
3 tomatoes, diced
2 tins Thai Gold coconut milk
700ml chicken stock
300g sliced beef or chicken
Juice of 1 lime
1tbsp fish sauce
1 bunch spring onion, finely chopped
3tbsp fresh coriander, chopped

Method:
1. In a large pot mix the onion, chilli, garlic, lemongrass, Tom Yum paste and half a tin of coconut milk. Simmer for 5 minutes to soften.
2. Add the rest of the coconut milk, chicken stock, mushrooms, tomatoes, meat, fish sauce and lime juice. Bring to the boil, reduce to a simmer and simmer for 10 minutes.
3. Garnish with spring onions and coriander.

Thai Shredded Chicken Salad
4 breasts skinless or leftover chicken
2 pink grapefruit, peeled and sliced into very thin slices
1 small red onion, very finely sliced
4tbsp fresh mint, finely chopped
1 punnet Brocco shoots or alfalfa shoots
Dressing:
60ml lime juice
2tbsp caster sugar
1tbsp fish sauce
2 cloves garlic, crushed
1 small red chilli, finely chopped

Method:
1. Poach the chicken in chicken stock for 10 minutes. Allow to cool for 10 minutes and then shred very finely with clean hands. You can use leftover roast chicken.
2. Mix the dressing and pour over the chicken and allow to infuse for 20 minutes.
3. Add the onions and mint.
4. On each plate or one large platter, arrange the pink grapefruit slices artistically around the outside. Pile the chicken mixture in the middle and garnish with Brocco Shoots and a few slices of grapefruit.

Thai Gold Products
Tele: 0539145891
Website:www.thaifood.ie

Easter Dinner 3 April 2009

Roast Leg of Lamb With Rosemary and Garlic
1 leg of lamb
4-6 cloves of garlic
1 small branch fresh rosemary
Olive oil
Salt and pepper

Method:
1. Preheat the oven to 220'C.
2. Make small incisions in the meat and stuff with a sliver of garlic and a small tuft of rosemary.
3. Rub the meat all over with olive oil and season very well with sea salt and black pepper, place in a roasting tin.
4. Roast the lamb at 220'C for 20 minutes. Reduce the temperature to 190'C and roast for 20 minutes per pound for slightly pink lamb. Add on another 20 minutes extra for no pink.
5. Serve with gravy and mint sauce.

Cheesy Thyme Mash Potato Bake
7-8 medium potatoes, peeled and cubed
100g butter
150ml milk
Leaves from 3 sprigs of fresh thyme or 1tsp dried thyme
1tsp Dijon mustard
Salt and pepper
2tbsp breadcrumbs
50 grated Gruyere or mature cheddar cheese

Method:
1. Boil the potatoes in salted water until tender, drain well.
2. In the potato pot heat the butter, milk, thyme and mustard until hot. Add the potatoes and mash well. Season with salt and pepper.
3. Scoop into a pyrex dish and top with breadcrumbs and grated cheese.
4. Bake at 200'C just before serving until crispy on top.

Easter Chocolate Cake
In this recipe the dried ingredients are measured by volume so use your normal measuring jug.
250g butter
150g dark chocolate, broken up
500ml sugar
250ml boiling water
1tbsp instant coffee dissolved in 2tbsp boiling water
440ml cake flour
1tsp baking powder
4tbsp cocoa powder
2 eggs, beaten
To serve:
Cream and fresh berries OR
Caramel and grated mint chocolate

Method:
1. Preheat the oven to 160'C. Grease and line a 23cm loose-bottemed cake tin.
2. In a pot, melt together the chocolate, butter, boiling water, sugar, cocoa powder and coffee, allow to cool for 5 minutes.
3. Sieve together the flour and baking powder and add the beaten egg.
4. Gradually mix in the chocolate mixture.
5. Pour into the cake tin and bake for 75 minutes.
6. Serve warm with cream and berries or allow to cool and decorate.

Blind Tasting Blueberry Muffins 27 March 2009

Cooks Academy Blueberry Muffins
www.cooksacademy.com
Tele: 01 2145002

1 egg
150g brown sugar
200ml milk
1/2tsp vanilla essence
175ml sunflower oil
220g plain flour
Pinch salt
1 heaped teaspoon bread soda
Zest of 1 orange
125g blueberries

Preheat oven to 180'C
Grease a muffin tray or line with paper cases

Method:
1. Sieve together the flour, salt and bread soda.
2. Beat together the egg, milk, sugar and vanilla essence.
3. Using a spatula, gradually fold the wet ingredients into the dry. It will be very wet, don't worry.
4. Fold in the blueberries.
5. Divide the mixture between the 12 greased muffin trays or paper cases-don't overfill as they will rise.
6. Bake for 25 minutes.
7. Turn out and cool on a wire rack.

Consult the Cooks Academy Cookbook for more baking ideas.

Mother's Day 20 March 2009

Blueberry Crumpets
1 cup self-raising flour
1 cup milk
Pinch salt
1tbls caster sugar
1 egg
1tbls melted butter
Small punnet blueberries
Sunflower oil, to fry
To serve
Greek yoghurt
Toasted almond flakes
Dessicated coconut
Honey

Method:
1. Mix the milk, egg, melted butter, salt and sugar. Gradually add the flour to form a thick batter.
2. Heat a little sunflower oil on a non-stick frying pan and spoon on a ladle of batter at a time. Let the batter settle then drop some blueberries onto each crumpet. Turn over when golden. You should be able to fit 3 or 4 onto the pan.
3. Serve with yoghurt, honey, almonds and coconut.

Asaparagus, Smoked Salmon And Poached Egg
1 bunch asparagus
Small packet smoked salmon
2 eggs
Chives

Method:
1. Blanch the asparagus in boiling water for 2 minutes, rinse well in cold water to keep them bright green.
2. Poach the eggs, you can use a microwave poacher from Dunnes or Tescoes.
3. Wrap a piece of smoked salmon around each asparagus spear. Tie a chive around like a ribbon. Season with black pepper.
4. Serve the egg next to the asparagus bundle.

St. Patricks Day 2009

Rozanne's Avocado Ritz
3 avocados
400g small prawns
Glamorous Marie Rose
3 red peppers
6tbls mayonnaise
1tbls sweet chilli sauce
5 drops Tabasco sauce
1tsp Worstershire sauce
½ tsp English mustard
Juice of 1 lemon
Salt and pepper

Method:
1. Preheat the oven to 230'C. Place the whole peppers on a tray and roast for 30 minutes until the skin is charred. Place in a glass bowl, cover with clingfilm and leave to rest for 15 minutes. Peel off the skin then and discard the seeds.
2. Blitz all the ingredients together and adjust flavours to taste. Store extra sauce for 5 days in the fridge.
3. Halve the avocados, discard the pip, spoon in the prawns and drizzle over dressing.

Tricolour Lasagne
1 box lasagne sheets
500g baby spinach leaves
Salt, pepper, nutmeg
1 tub ricotta cheese
1 ball buffalo mozzarella
1 tub crème fraiche
½ jar of pesto
1 punnet cherry tomatoes, halved
1 cup breadcrumbs
4tbls grated parmesan
2tbls pine nuts
Tomato Sauce
1tbls olive oil
1 red onion, diced
2 cloves garlic
2 tins chopped tomatoes
1tbsp tomato paste
Salt, pepper and sugar
Optional: cooked mushrooms, courgettes and aubergine

Method:
1. To make the sauce, sauté onion and garlic in the olive oil till soft. Add the tomato, season and simmer for 15 minutes.
2. Pierce the bags of spinach and microwave for 2 minutes until wilted. Squeeze out water and season with salt, pepper and nutmeg.
3. Spoon tomato sauce on the bottem of a lasagne dish. Then a layer of pasta. Mix the pesto and crème fraiche, spread over a thin layer. Spread over half the spinach, six halved cherry tomatoes, blobs of ricotta and half the mozzarella ball. Season with salt and pepper. Repeat.
4. On top of the last layer of pasta, spoon over a generous amount of pesto crème fraiche. Sprinkle over cheese and pine nits.
5. Bake for 25 minutes at 180'C.

Peppermint Caramel Tart
1 tin Carnation Caramel ring ( Tesco on 01 280 8441 )
250ml cream, whipped
2 slabs Cadbury Mint Crisp Chocolate, grated
1 packet Tesco Nice Biscuits

Method:
1. Whip the cream, add in tin of caramel and mix until smooth. Grate the chocolate. Select a rectangular or square dish the size of an A5 page.
2. Start with a layer of biscuit, spoon over caramel cream, sprinkle over chocolate. Finish with a layer of caramel cream and chocolate.
3. Store in fridge for 3 days.
4. I suggest making double!!

Eggs! 6 March 2009

Useful Contacts:

Des Crinion of Boyne Pastures Organic Farm Adopt a Chicken! (041) 9824588
I.O.F.G.A. www.irishorganic.ie
Organic Trust www.organic-trust.org
General info: www.egg.ie

For Chicken Coops: contact your local pet shop, garden centre or hardware shop

Caramelised Onion Quiche (Makes 2 quiches)
450g flour
250g butter, cubed
2 egg yolks
60ml cold water
50g butter, extra
4 large onions, thinly sliced
2 cloves garlic, crushed
Large bunch fresh thyme, rinsed
2tbls balsamic vinegar
1tbls brown sugar
60ml chicken stock
12 eggs, beaten lightly
180ml cream
1/2 tsp Dijon mustard
Salt and pepper
200g mature cheddar, grated

Method:
1. Process flour and butter until crumbly, add yolks and water and pulse until dough gathers together in a ball. Form into a thick disc and cover with clingfilm, refrigerate for 30 minutes.
2. Grease two 22cm loose-bottemed flan tins. Roll out half the pastry at a time on a lightly floured surface, lift with your rolling pin and ease into tin. Repeat with other tin and refrigerate for 20 minutes.
3. Preheat oven to 200'C. Line pastry with crumpled up baking paper, fill with dried beans and bake blind for 10 minutes.
4. Remove baking paper and beans and bake for a further 10 minutes until golden.
5. Meanwhile melt extra butter in a large frying pan, add onion, garlic, thyme and chicken stock and cook on a low heat until onion is soft.
6. Add sugar and vinegar and cook, stirring on a high heat until liquid evaporates and onion browns.
7. In each pastry case, spread out a layer of cheese then onion. Mix together egg, cream, mustard and salt and pepper in a jug and pour gently into quiche.
8. Bake at 160'C for 15 minutes, then sprinkle over more cheese and bake for a further 10 minutes until just set.
9. Serve hot or cold.

Salad Days with Roz 20 February 2009

Classic Salad Dressing

1tsp honey
1tsp Dijon mustard
100ml apple cider vinegar
300ml olive oil
Salt and pepper
Few drops Worstershire sauce

Simple Side Salad

Mixture of salad leaves
Grated carrot
Finely chopped Spring onion
Finely chopped red cabbage

Method:
1. Mix all ingredients in a clean jam jar with a screw top lid, mix well and shake.
2. Adjust oil, vinegar and seasoning to taste.
3. Lightly dress your salad just before serving

Valentine's Romantic Recipes 13 February 2009

Mushroom Soup with Smoked Fish

500ml fresh homemade or shop bought mushroom soup
100ml cream
2tbls sherry or Marsala
Salt and pepper
Parsley to garnish
200g smoked fish (mackerel, tuna, oysters, mussels)

Method:
1. Gently heat the soup, cream and sherry together.
2. Season well with black pepper.
3. Break largish pieces of fish into each bowl.
4. Garnish with parsley.

Chinese 5 Spice Duck Salad

2 Barbary Duck breasts
1tbls Chinese 5 Spice
200g baby salad leaves
2tbls chopped coriander
1 bunch spring onions, finely chopped
1 mango, or tinned mango
Pomegranate seeds
Juice of 1 lime
Few drops toasted sesame oil

Method:
1. Score the duck breasts and rub well with the spice.
2. Lay fat side down in a pan on a medium heat, cook for 5 minutes until the fat has rendered out. Turn up the heat and turn over to seal the other side briefly.
3. Thinly slice duck and return to the pan on a low heat and cook to your liking. DO NOT OVERCOOK.
4. Arrange the baby leaves on each plate. Scatter over the other ingredients, arrange artistically.
5. Scatter over the duck breasts, squeeze over lime and a few drops of sesame oil.

Heavenly Chocolate Mousse

500ml double cream
300g dark chocolate, broken into pieces (75%)
5 egge yolks, well beaten
Zest of 1 orange
Raspberries soaked in crème de cassis (to serve)
Passionfruit pulp, to serve

Method:
1. Heat the cream in a glass bowl over a pot of simmering water, add the chocolate and stir well to melt.
2. When melted, whisk well into the beaten egg yolks and add orange zest.
3. Pour into pretty cups or bowls and leave to set in the fridge.
4. Serve with fruit.

Lunch Crunch 6 February 2009

Savoury Couscous
1 packet tomato or Mediterranean couscous-make up according to packet instructions
2 free-range chicken breasts, diced
100g chorizo sausage, diced
2 tomatoes, diced
1 red pepper, diced or peppers from a jar
Black olives, seeded and diced (optional)

Method:
1. Make up the couscous and set aside.
2. Fry the chorizo on a high heat until crispy and the oil renders out. Lift out, leaving the oil in the pan.
3. Fry the chicken in the chorizo oil, season well with salt and pepper.
4. Fluff up the couscous with a fork until separated.
5. Stir through the tomato, chicken, chorizo and pepper. Pour over the chorizo oil from the pan.
6. Serve hot or cold.
Spiced Stewed Fruit
500g pitted prunes
250g apricots
100g apples
100g pears or figs
100g raisins or sultanas
Pot of rooibosch or Earl Grey tea
Zest of an orange
1tsp ground cinnamon
Pinch ground ginger
Pinch ground nutmeg

Method:
1. Using a pair of kitchen scissors, chop up the fruit, remember it swells up.
2. Place fruit in a pot, add spices and cover with tea.
3. Bring to the boil, reduce and simmer gently for an hour.
4. Serve hot or cold with yoghurt or custard. Also great with rice pudding or porridge.

A Taste of South Africa 31 January 2009

Bobotie ( lightly curried beef mince bake )

Sunflower or olive oil, for frying
2 onions, finely sliced
1kg beef or lamb mince
2tbls medium curry powder
1tsp turmeric
Salt and pepper
3tbls raisins
2tbls chutney
Zest and juice of 1 lemon
1 slice bread
250ml milk
2 eggs
6 bay leaves

Method:
1. Preheat the oven to 180'C
2. Soak the bread in the milk.
3. Sauté the onions until soft, add the meat and brown, breaking up any lumps.
4. Add the curry powder, turmeric, raisins, chutney, lemon juice and zest and salt and pepper. Stir well.
5. Squeeze the milk from the bread and break into the beef mixture. Reserve the milk.
6. Whisk the eggs into the milk and reserve.
7. Spoon the beef mince into a lasagne dish and level out. Push the bay leaves in.
8. Bake for 15 minutes.
9. Remove from oven, pour over egg/milk mixture and bake for a further 30 minutes.
10. Serve with yellow rice, green beans and chutney.

Yellow Rice

Cook your white rice ( long grain or basmati) as normal but to the cooking water add 2tsp turmeric, 2tbls raisins and 2 cinnamon sticks.
Great served with curries, lamb roast and bobotie.
Malva Pudding
The dry ingredients in this pudding are measured in milliltres, so use your measuring jug as you would for a liquid.
2tbls butter
250ml castor sugar
1tbls apricot jam
1tsp bread soda
125ml milk
1tsp vinegar
Pinch salt
250ml plain flour
Fudge Sauce
250ml cream
180ml sugar
125g butter
125ml boiling water
1tsp vanilla essence

Method:
1. Preheat the oven to 180'C.
2. Cream the butter, sugar, eggs, vanilla essence, salt and apricot jam with an electric beater.
3. Mix the milk, bread soda and vinegar.
4. Alternate flour and milk mixture and beat in.
5. Pour into a baking dish and bake for 45 minutes.
6. Mix the sauce ingredients in a pot and heat through, stir constantly.
7. As soon as the pudding is out of the oven, prick some holes in it with a fork and pour over the sauce. Leave to stand.
8. Serve warm with ice cream or custard.

Rozanne's Christmas Side Dishes 12th December 2008

Fruity Nutty Stuffing Loaf Wrapped in Bacon

150g butter
1 onion, finely diced
3 celery sticks, finely chopped
1tsp dried rosemary, or 1tbls fresh
1tsp dried thyme, or 1tbsl fresh
10 sage leaves, finely chopped
450g sausage meat
10 dried apricots, finely chopped
3tbls roughly chopped pistachio nuts
400g breadcrumbs
3 eggs, beaten
3tbls fresh coriander, chopped
16 streaky rashers (I used North Cork Pancetta from Jack McCarthy's Butchers in Kanturk)
2 pound loaf tins

Method:

1. Preheat the oven to 160'C.
2. Melt the butter in a large pot, add the onion, celery, thyme, rosemary and sage. Saute till soft.
3. Add the sausage meat, apricots and pistachio nuts and stir well until the sausage meat is cooked but not brown.
4. Stir in the breadcrumbs and egg until well mixed.
5. Line the 2 loaf tins with bacon, drape rashers over the side to be able to wrap over the loaf.
6. Push in the stuffing to form a compact loaf, wrap the bacon over.
7. Bake for 45 minutes at 160'C.
8. Leave to rest for 5 minutes then turn out.
9. Serve hot or cold with chutney.

Spicy Braised Red Cabbage

1 head of red cabbage, finely sliced
2 red onions, finely sliced
50g butter
150ml port
300ml red wine
5tbls red wine vinegar
3tbls brown sugar
12 juniper berries
3 cinnamon sticks
2 star anise
50g dried cranberries or raisins
1tbls redcurrant jelly

Method:

1. Melt the butter in a large pot, add the spices and stir until fragrant.
2. Add the onion and red cabbage and stir well. Cook for about 15 minutes until the vegetables have started to wilt down.
3. Add the vinegar, wine, sugar and port. Bring to the boil, cover and reduce to a simmer for 1 hour.
4. Remove the lid, turn up the heat and cook for 45 minutes till the liquid evaporates completely and the vegetables start to stick to the bottem of the pot. Stir all this lovely caramelisation in.
5. Stir through the redcurrant jelly.
6. Can be made the day ahead.

Guinness and Cider Spiced Beef

( From Jack Mccarthy Meats in Kanturk 029 50178)

1 joint spiced beef
1 onion, halved
1 carrot, chunked
1 stick celery, chunked
1 bay leaf
4 cloves
Large pot

Method:
1. Place all the ingredients in a large pot cover with water and bring to the boil. Reduce to a simmer and simmer for 3 hours, topping up with water.
2. Serve with relish or chutney.

Rozanne's Advent Cooking Calendar

Magical Mince Pies (Makes 24)

2 boxes all butter shortcrust pastry (or same quantity in homemade pastry)
¼ of the boozy fruit mixture
Butter for greasing tin
Water for sealing pastry
Beaten egg for egg wash
Flour for rolling out pastry
Rolling pin
2 muffin or bun tins
8cm pastry cutter
7cm pastry cutter

Method:
1. Defrost the pastry. Grease the muffin tins. Preheat the oven to 200'C.
2. Roll out the pastry. Cut out bases for the pies with the 8cm pastry cutter and gently push into the muffin tin.
3. Spoon in boozy fruit mixture.
4. Cut out lids with the 7cm pastry cutter, brush a little water on the edge and press down on the mince pies. The back of a teaspoon run along the edge can help.
5. Brush egg wash over the mince pies with a pastry brush for a golden finish.
6. Prick 2 holes in the top of each pie with a fork.
7. Bake for 20 minutes until golden. Allow to cool for 15 minutes before lifting out with a teaspoon.
8. Dust with icing sugar and serve hot or cold.

Monica's Austrian Mulled Wine Recipe

1 bottle Merlot
1 orange
12 cloves
1 cinnamon stick
1tsp ground ginger
Grating of fresh nutmeg
3tbls honey

Method:
1. Pour the wine into a pot.
2. Halve the orange, squeeze the oranges into the wine using your hand. Stud the orange halves with the cloves and place in the pot.
3. Add the honey, cinnamon stick, nutmeg and ginger and stir until the honey dissolves.
4. Simmer for half an hour with the lid on. DO NOT BOIL!!!

Moist Christmas Cake

½ quantity basic fruit mixture
250g butter, melted and cooled
5 eggs, beaten
375g flour
2bls Grand Marnier

Method:
1. Preheat the oven to 120'C. Line the base and sides of a 22cm square cake tin with one thickness brown paper and two thicknesses baking paper, extending papers 5cm above the sides of the pan.
2. Place basic fruit mixture into large bowl. Mix in the butter and eggs then sift in the flour.
3. Spread the mixture into prepared pan, level the top with a spatula. Bake, uncovered for 3 hours.
4. Pour over liqueur, cover hot cake with foil, cool overnight.

Christmas Pudding

You need a 60cm square of unbleached calico for the pudding cloth. If the calico hasn't been used before, soak in cold water overnight, then boil it for 20 minutes and rinse in cols water.

¼ quantity basic fruit mixture
250g butter, melted and cooled
3 eggs, beaten
280g stale breadcrumbs
35g plain flour

Method:
1. Place basic fruit mixture in large bowl. Mix in the butter and eggs then breadcrumbs and the flour.
2. Fill a very large pot ¾ full of hot water, cover , bring to a boil. Have ready 2.5metres of kitchen string and an extra ½ cup of plain flour. Wearing rubber gloves, put pudding cloth in boiling water, boil for 1 minute, squeeze excess water from cloth. Working quickly, spread hot cloth on work surface, rub flour into the centre o the cloth to cover an area about 40cm in diameter, leaving flour a little thicker in centre of cloth where 'skin' on the pudding needs to be thickest.
3. Place pudding mixture in the centre of cloth. Gather cloth evenly around mixture, avoiding any deep pleats, the pat into a round shape. Tie cloth tightly with string as close to the mixture as possible. Pull ends of cloth tightly to ensure pudding is as round an firm as possible. Knot two pairs of corners together to make pudding easier to remove.
4. Lower pudding into boiling water, tie the free ends of string to handles of the pot to suspend pudding. Cover with a tight fitting lid and boil rapidly for 4 hours, replenishing water to maintain the level.
5. Untie pudding from handles, place wooden spoon through the knotted calico loops and lift pudding from the water. Do not put pudding down on the work surface, suspend from spoon by place over rungs of upturned stool or wedging the handle in a drawer. Pudding must be suspended freely. Twist ends of cloth around the string to avoid them touching the pudding. If pudding has been cooked correctly, cloth will start to dry in patches. Hang for 10 minutes.
6. Place pudding on board, cut string, carefully peel back cloth. Turn pudding onto plate the n peel cloth away completely , cool. Leave to stand until skin darkens and pudding becomes firm.

Week One 14 November 2008

Rozanne's Fantastic Boozy Fruit Mix

This mix is the base for a Christmas Pudding, Christmas Cake and Mince Pies to be made in the following week. Store in a Tupperware in the fridge for up to a month. All fruit must be finely chopped to the size of a sultana.
1kg sultanas
375g dried currants
425g raisins
250g dates
250g pitted prunes
250g glace cherries
125g dried apricots
115g dried pineapple
115g stem ginger in syrup
120g mixed peel
3 medium apples, peeled and grated
240g fig jam
2tbsp orange zest
60ml lemon juice
440g brown sugar
1tbsp mixed spice
330ml Grand Marnier

Mix everything really well. Store in the fridge in an airtight container. Stir every two days.

Rozanne's Raspberry Creams

225g butter
65g icing sugar
1tbsp cornflour
225g plain flour
1tsp baking powder
Raspberry Cream Icing
60g butter
130g icing sugar
2tbsp raspberry jam

Method:
1. Preheat the oven to 160'C. Line a baking tray with parchment paper.
2. Beat together the butter and icing sugar until light.
3. Gradually add the flour, cornflour and baking powder and mix until well combined.
4. Roll the mixture into small balls and space out on the baking sheet.
5. Flatten each ball gently with a fork.
6. Bake for 15 minutes until golden and cool completely on a wire rack.
7. Beat together the icing sugar and butter until light. Stir in the jam. Use to sandwich together the biscuits
8. Store in am airtight container or freeze for up to 2 months.

Christmas Coconut Macaroons
2 large eggs, separated
Pinch of salt
170g golden castor sugar
200g dessicated coconut

Method:
1. Preheat the oven to 160'C. Line two baking trays with parchment paper.
2. Beat the egg whites and salt until stiff.
3. Beat in the egg yolks one at a time.
4. Add the sugar, a little at a time and beat until well dissolved.
5. Stir in the coconut and mix well.
6. Place teaspoons of the mixture on the baking tray and bake for 15 minutes.
7. Cool on the trays.
8. Store in a Tupperware or freeze for up to two months.

Key Lime Pie

200g biscuits (Digestive's, coconut, gingernut)
50g butter, melted
1tbls golden syrup
100g dark chocolate, melted
Tin condensed milk
200g cream cheese
100ml double cream, stiffly whipped
Juice and zest of 3 limes OR 2tbls lime cordial
Strawberries, to serve

Method;
1. Crush the biscuits in a Ziploc bag by bashing them with a rolling pin.
2. Melt the butter and golden syrup together in a pot and stir through the crushed biscuits very well.
3. Press the biscuit mixture into a glass flan dish. Pour over the melted butter and set in the fridge for an hour.
4. Whisk the cream until stiff.
5. Beat together the lime, condensed milk and cream cheese very well until smooth.
6. Fold in the whipped cream and pour over the biscuit base.
7. Set in the fridge overnight.
8. Serve with strawberries.

Golden Nugget Hamburgers

1kg steak mince
2 onions, grated
2 eggs
2tbls tomato ketchup
1tbls Ballymaloe Relish
1tbls Worstershire sauce
1tsp English mustard
½tsp freshly grated nutmeg
3 cloves garlic, crushed
½ cup chopped fresh herbs (parsley, coriander, rosemary, chives)
100g mature cheddar cheese cut into dice sized cubes
Salt and pepper
1 bunch spring onions, finely chopped
1 cup of mayonnaise mixed with 1tbls mild curry powder, to serve
1 packet bacon, grilled till crisp

Method:
1. Mix together all the ingredients up to and including the fresh herbs, very well. Your hands are best for this job.
2. Mold the hamburger mixture with your hands into 8 burgers.
3. Push a cube or 2 of cheese into the middle of each burger and close over the hole.
4. Grill the burgers under a hot grill until brown. Bake in a 230'c oven for a further 10 minutes to cook through.
5. Serve topped with spring onion, curried mayonnaise and bacon.

Forest Foraged Food

Autumnal Blackberry Crumble
1kg Bramley cooking apples
150g light brown sugar
1tsp ground cinnamon
Juice of 1 lemon
300g blackberries
200g porridge oats
100g coconut oil (from a healthshop)
50g light brown sugar or 3tbsp honey
2tbsp chopped nuts, optional
2tbsp dessicated coconut, optional

Method:
1. Peel and core the apples. Chop them into chunks and cook with the 150g light sugar, cinnamon and lemon juice in a pot over a medium heat for 10 minutes. The apples should retain their shape but be softened. Spoon the apples into a lasagne dish. Spread the blackberries evenly over the apples, do not mix.
2. To make the crumble, melt the coconut oil and light brown sugar together in a pot. Add the oat flakes and dessicated coconut and nuts if using. Stir until well mixed.
3. Spread the crumble mixture over the fruit and bake in the oven for 20 minutes at 200'C.
4. Allow to rest fro 5 minutes then serve with cream or ice cream.

Wild Mushroom Risotto
2tbsp olive oil
400g wild mushrooms, wiped clean and sliced
2tbls butter
1 onion, diced
350g Arborio rice
200ml dry white wine
1litre chicken stock with 3tbls dried mushrooms added, keep warm in a pot on the stove top
100g grated Parmesan cheese
Salt and black pepper
Truffle butter or truffle tapenade, to taste (optional) available from Italian deli's

Method:
1. Heat the olive in a frying pan and fry the mushrooms on a high heat until tender. Set aside.
2. Melt the butter in large pot. Add the onion and sauté till soft.
3. Add the rice and stir until well coated with butter.
4. Pour in the wine and cook for a few minutes over a medium heat until the liquid disappears.
5. Rest a ladle in the stock pot. Add one ladle of stock to the rice at a time. Stir until the liquid gets absorbed by the rice, then add another ladle of stock.
6. Test the rice to see if it is cooked through. There should be no crunchy bits but it should be firm not mushy. If will be overcooked and mushy if too much stock is added. So you may not use all the stock.
7. When the risotto is to your liking, add in the cooked mushrooms. Chop up the mushrooms from the stock pot and add.
8. Stir in the grated parmesan and season well with black pepper. If you have truffle butter or truffle tapenade, add a couple of teaspoons to taste.
9. Serve immediately.

Halloween Spicy Pumpkin Cake

300g self-raising flour
300g light muscovado sugar
2tsp mixed spice
1tsp cinnamon
2tsp bread soda
90g dried cranberries
90g sultanas
½ tsp salt
4 eggs, beaten
200g butter, melted
Zest and juice of 1 orange
300g grated butternut squash or pumpkin
Orange Cream Cheese Frosting
225g cream cheese
85g butter, softened
100g icing sugar, sifted
Zest of 1 orange, juice of half

Method:
1. Preheat the oven to 180'C. Grease a 20cm x 20cm square cake tin.
2. Mix the flour, sugar, spices, bread soda, sultanas and salt into a large bowl.
3. Beat the eggs into the melted butter, add the orange juice and orange zest
4. Mix the wet mixture in with the dry, add the grated pumpkin and stir well.
5. Pour the mixture into the prepared cake tin, cover with foil and bake for 30 minutes. Remove the foil and bake for a further 30 minutes. Check that the cake is ready by inserting a skewer, if it comes out clean it's done. If not bake for a little longer.
6. To make the icing, beat together the butter, cream cheese, icing sugar, butter, orange zest and orange juice.
7. Allow the cake to cool completely on a wire rack then spread over the icing in swirls and peaks.
8. Store in the fridge for up to 3 days.

Halloween Spicy Sausage and Pumpkin Bake

10 large spicy sausages, I used Hick's Hot and Spicy
800g pumpkin or butternut squash, peeled and cut into wedges
2 red onions, peeled and cut into wedges
3tbsp olive oil
3tsp caraway seeds
Salt and pepper
450ml liquid chicken stock, available in vacuum packed plastic pouches

Method:
1. Preheat the oven to 220'C.
2. Mix the pumpkin, olive oil, salt and pepper and caraway seeds in a large roasting tin. Add the sausages and roast for 20 minutes until the sausages are browned and the pumpkin is softened and starting to crisp.
3. Stir in the gravy, return to the oven for 2 minutes until the gravy starts to bubble.
4. Serve with colcannon.

Sweet Treats 10 October 2008

Cape Gooseberry Cake with Cream Cheese Icing

175g soft butter
175g golden castor sugar
3 eggs
150ml sour cream
225g self raising flour
1tsp baking powder
2tsp vanilla extract
Zest of one lemon
250g Cape gooseberries or any other berry (strawberries, blueberries, raspberries)
Cream Cheese Icing
200g cream cheese
100g icing sugar
80g soft butter
Juice of 1 lemon

Method:
1. Preheat the oven to 160'C.
2. Grease and line a 22cm loose bottomed cake tin.
3. With an electric beater, cream together the sugar and butter.
4. Add the eggs, sour cream, vanilla essence and lemon zest.
5. Sift in the flour and baking powder. With a spatula, fold in 2/3 of the berries and dried ingredients.
6. Bake for 50 minutes until baked through, let rest for 10 minutes. Pop out and leave to cool on a wire rack.
7. Beat the icing together with an electric beater until smooth and lump free. Smooth over the top of the cake with a spatula and decorate with the remaining berries.
8. Store in the fridge and eat within 3 days.Death by Chocolate Brownies

275g cake flour
60ml cocoa powder
10ml baking powder
1/2tsp bread soda
100g dark chocolate pieces
100g white chocolate pieces
100g milk chocolate pieces
2 large eggs
30ml milk
250ml sour cream
115g light brown sugar
85g butter, melted

Method:

1. Preheat the oven to 180'C. Grease a muffin tin.
2. Sift together the flour, cocoa, baking powder and bread soda. Add the chocolate pieces.
3. Combine the eggs, milk, sour cream, sugar and butter and add to the dried ingredients. Mix until just combined, the mixyure should be quite stiff.
4. Spoon the batter into the muffin tin and bake for 15-20 minutes.
5. Allow to cool in the tin then turn out.

Chicken Tikka Masala Serves 4

Marinade:
4 chicken breasts, cubed into large chunks
1tbls of tikka masala curry paste
150ml Greek yoghurt
Sauce:
1 onion, finely diced
1tbls sunflower oil
200ml passata
400ml can coconut milk
2tbls tikka masala curry paste
1tbls Greek yoghurt
2tbls chopped fresh coriander

Method:
1. Mix all the marinade ingredients and chicken and marinade for at least an hour in the fridge or overnight ideally.
2. Preheat the oven to 230'C. Drain the chicken from the marinade and place onto a lined baking tray. Bake for 10 minutes until slightly charred.
3. To make the sauce, sauté the onion in the oil over a low heat for 8 minutes until soft.
4. Add the curry paste and stir for another 2 minutes.
5. Add the passata and coconut milk and bring to the boil.
6. Add the chicken, reduce the heat and cook for 5 minutes until the chicken is cooked through.
7. Finish off by stirring through the yoghurt and sprinkling over the coriander.
8. Serve with basmati rice.

Sweet and Sour Chicken Serves 4

4 chicken breasts, sliced into thin strips and seasoned with salt and pepper
Sunflower oil, for stir frying
1 medium brown onions, sliced into thin wedges
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 yellow pepper, thinly sliced
1 celery stick, thinly sliced
400g tin of pineapple pieces, drained and juice reserved
Sauce:
2tbls tomato sauce
2tbls plum sauce
2tbls light soya sauce
60ml white wine vinegar
1tbls cornflour dissolved in 1tbls cold water
60ml chicken stock
Reserved pineapple juice

Method:
1. Mix all the sauce ingredients together and set aside.
2. Heat 1tbls of oil in a wok over a high heat and stir fry the chicken in batches until browned and cooked through. Remove from wok and keep in a clean dish.
3. Heat another tablespoon of oil and stir fry the vegetables until cooked but still crunchy, approximately 3 minutes.
4. Add the pork, pineapple chunks and sauce. Bring to the boil and wait for sauce to thicken while stirring constantly.
5. Serve immediately.

Cornershop Cuisine 19th September 2008

Spicy Sausage and Bean Casserole

150g chorizo or any spicy sausage, skinned and sliced
1 onion, cut into thin wedges
2 cloves garlic or 2tsp garlic paste
1tsp chilli flakes or chillies out of a jar
1tbls paprika, optional
1 red pepper, diced
1 tin cannelini or butter beans, or baked beans in tomato
1 tin chopped tomatoes
Black pepper to taste
2tbls chopped parsley, optional

Method:
1. In a non stick pan or wok, fry the sausage until the fat renders out and it goes slightly crispy on a medium to high heat.
2. Turn down the heat, add the onion, red pepper and chilli and cook until soft.
3. Add the garlic and paprika and stir until fragrant, DO NOT BURN!
4. Pour in the beans and tomato, bring to the boil, then reduce to a simmer and cook for 15 to 20 minutes until some of the moisture evaporates and the sauce thickens.
5. Season with black pepper and stir through fresh parsley.
6. Delicious served with a green salad and crusty bread.
7. Keeps well in the fridge for three days.

Fried Rice

400g cooked white basmati or long grain rice, either just cooked or completely cold
3 eggs, beaten with a fork in a bowl
4tbls sunflower oil
1tbls grated fresh ginger or ginger paste
6 spring onions, chopped, use white and green part
150g button mushrooms, sliced
50g frozen peas, defrosted
Optional extras: bacon, prawns, cooked chicken, ham, grated carrot, finely sliced cabbage
3tbls soya sauce
1 to 2 tsp toasted sesame oil, optional
Black pepper

Method:
1. Heat a non stick wok, add 1tsp sunflower oil. Add the beaten egg and stir rapidly until well cooked, dry and broken up.
2. Remove the egg from the wok and set aside in a clean bowl.
3. Wipe the wok clean, heat up 3tbls sunflower oil and cook all the vegetables and meat you want to use and.
4. Add the cooked rice and soya sauce. Stir very well and break up any lumps.
5. Once the rice is piping hot, stir through the egg and season with black pepper and toasted sesame oil.
6. For food safety, only reheat once.

Brainy Breakfasts 12 September 2008

No Cook Porridge with Seasonal Fruit

1 cup porridge oats
2 cups rice milk
½ cup chopped seasonal fruit (strawberries, pears, apples or apricots)
2tbls vanilla yoghurt
2tbls ground flaxseeds

Method:
1. Pour the rice milk over the oat flakes and leave to soak for at least 20 minutes, or even over night.
2. Stir through the chopped fruit and serve each portion with ground flaxseeds.

Millet Porridge with Dried Fruit and Cinnamon

1 cup millet grain
1 cup mixed dried fruit (apricots, apple, prunes, pears, peaches, raisins)
6 cups water
1 heaped tsp cinnamon
2tbls date syrup, optional

Method:
1. Snip up the dried fruit with a pair of kitchen scissors.
2. Mix the millet, dried fruit, water and cinnamon in a pot, bring to the boil, reduce to a simmer and cook for 20 to 30 minutes till soft.
3. Sweeten with date syrup if desired.

Banana Smoothie
1 banana
1tbls Tahini paste
2 cups soya or rice milk
Honey, optional

Method:
1. Blitz everything together in a food processor or with a handheld blender.
2. Sweeten with honey if desired.

Immune Boosters 29 August 2008

Roasted Beetroot and Pumpkin Seed Salad

2 large raw beetroot, peeled and cubed
2tbls olive oil
2tbls balsamic vinegar
2tsp chopped fresh rosemary
2 sweet potatoes, peeled and cubed
2tbsl olive oil
Salt and pepper
150g rocket leaves
150g baby spinach leaves
4tbls pumpkin seeds, toasted in a non-stick pan until they pop
100g feta cheese, crumbled
Dressing:
100ml lemon juice
2225ml walnut oil
2tsp honey
Salt and pepper

Method:
1. Preheat an oven to 200'C.
2. Coat the beetroot well in olive oil, rosemary and balsamic vinegar, season well with salt and pepper. Roast for 30 minutes on a baking tray , then reduce temperature to 180'C and roast for a further 15minutes.
3. On a separate tray, coat the sweet potato with olive oil and salt and pepper. Roast for 20 minutes at 200'C.
4. Mix up the salad dressing.
5. Arrange the leaves on a plate, pile the vegetables on top, crumble over feta cheese and sprinkle the pumpkin seeds. Dress just before serving.

Ginger and Lemon Tea

1 whole ginger root, chopped into chunks
1 lemon, halved
1 orange, halved
2tbls Manuka honey
1 cinnamon stick
4 cloves
3 litres water

Method:
1. In a large pot, place the chopped ginger root. Squeeze the lemon and orange in. Throw in the orange and lemon skins. Add the cloves and cinnamon stick. Cover with water. Bring to boil and boil for at least 15 minutes, sweeten with honey.

Blueberry Yoghurt

1 tub probiotic yoghurt
2tsp Manuka honey
2tbls ground flaxseed

Stir well and enjoy.

Vibrant Vegetarian Food 18 July 2008

Middle Eastern Butterbean Tagine

1 onion, diced
Olive oil
1 sweet potato, cubed
1 courgette, cubed
4 cloves garlic
1tsp cinnamon
1tsp coriander
1tsp cumin
1 tin chopped tomatoes
400ml vegetable stock
3tbls tomato paste
1 can chickpeas, drained and rinsed
1 can butterbeans, drained and rinsed
Zest and juice of a small orange
3tbls chopped fresh coriander

Method:
1. Heat a little olive oil in a non stick pan and sauté the onion until soft.
2. Add the spices, garlic and vegetables and fry until fragrant, be careful not to burn spices!
3. Add the stock, chopped tomatoes and tomato paste. Bring to the boil, then reduce to a simmer for 20 minutes.
4. Add the beans and chickpeas and cook for a further 10 minutes.
5. Squeeze in the orange juice and check for seasoning.
6. Garnish with orange zest and coriander.
7. Serve with couscous.
Herby Couscous

225g couscous
400ml vegetable stock
Zest and juice of 2 lemons
4tbls good olive oil
3tbls chopped flat leaf parsley
2tbls chopped coriander
Black pepper

Method:
1. Place the couscous in a glass bowl, pour over boiling hot stock, cover with cling film and leave to rest for 15 minutes.
2. Fluff up couscous with a fork, add the rest of the ingredients.
3. Check for seasoning.
4. Serve as a side dish.

Coconut Aubergine Curry

4tbls sunflower oil
1 aubergine, cubed into bite size chunks
1 onion, diced
1 thumb ginger, grated
1 green chilli, finely chopped
1tbls garam masala
1 sweet potato, cubed
1 tin coconut milk
1 tin chopped tomatoes
1 tin chickpeas, drained and rinsed
200g baby spinach leaves
Fresh coriander to garnish

Method:
1. Heat up a non stick pan with 2tbls of oil. On a high heat, cook the aubergine until browned.
2. Remove the aubergine from the pan.
3. Heat up another 2tbls of oil and cook the onion and chilli until soft.
4. Add the garam masala and ginger and stir until fragrant.
5. Add the sweet potato, coconut milk, tomatoes, chickpeas and aubergine.
6. Bring to the boil then reduce and simmer for 20 minutes.
7. Turn off the heat and stir in the spinach until wilted.
8. Garnish with coriander and serve with basmati rice.

Fun Recession Food 11th July 2008

Tipple of choice: Prosecco, Italian sparkling wine.
Order online www.atasteofitaly.ie

Truffle Risotto

1 onion, finely diced
50g butter
250g risotto rice eg, Arborio
200ml white wine
1 litre good chicken stock, kept warm in a pot on the stovetop
1tsp truffle salsa (from Italian shop)
100g parmesan cheese, finely grated
Salt and black pepper to taste

Method:
1. Melt the butter in a pot and sauté the onion until very soft, 6-8 minutes.
2. Add the rice and stir well to coat with the butter in the pot.
3. Pour in the wine and stir until the rice has absorbed the wine and is starting to form a creamy sauce.
4. Add a teaspoon of truffle salsa and stir well.
5. Start adding a ladle full of stock at a time to the risotto.
6. Before adding the next ladle, wait until most of the stock has been absorbed into the rice.
7. Test the rice and check that is cooked through, no crunchy bits but it must not be mushy. You may need more or less stock to achieve tshis.
8. Check seasoning and stir through parmesan.
9. Serve immediately.

Pesto Penne Salad

250g penne pasta, cooked according to packet instructions and tossed in olive oil
200g cherry tomatoes, halved
200g feta cheese, cubed
4tbls basil pesto
2 chicken breasts, cut into strips
2tbls sundried tomato tapenade
Fresh basil leaves to garnish

Method:
1. Coat the chicken strips in the sundried tomato tapenade and bake in the oven at 180'C for 15 minutes.
2. Cook the pasta, drain well and toss with olive oil.
3. Toss the pasta with pesto, mix well.
4. Add the tomatoes, feta cheese and chicken.
5. Season and garnish with fresh bail.
6. Serve hot or cold.

Polish Food 27 June 2008

Savoury Sausage and Sauerkraut

2tbls butter
1 onion, chopped
1 green pepper, chopped
1 large apple, peeled and cubed
2tbls brown sugar
1tsp caraway seeds
3 rooster potatoes, cleaned and cubed
2 cups sauerkraut, drained and rinsed
1kg smoked sausage, cut into 3 inch pieces

Method:
1. Melt the butter in the saucepan
2. Add the onion and green pepper, cook until tender
3. Add the apple, brown sugar, caraway seeds, potatoes and sauerkraut, mix well.
4. Mix the sausage through, cover and cook on a low to medium heat for 40 minutes.

Potato Bake with Sour Cream and Chives

2tbls butter, melted
3 cups cubed potatoes
2 eggs, beaten
1 cup sour cream
2tbls chopped chives or spring onions
Salt and pepper

Method:
1. Preheat the oven to 180'C
2. Mix the butter, sour cream, eggs and chives really well. Season with salt and pepper.
3. Pour over the potatoes and mix well and pour in oven proof dish.
4. Cover and bake for an hour.

Budget Meals - 11th June 2008

Bacon €7.00 and cabbage .89c with potatoes €1.00 x 4 =€8.89

Large Roast Chicken €6.00, Cauliflour €1.25 and Potatoes €1.00, Bisto chicken gravy 80c x 4 = €9.05

Simple Fish

White fish baked in Parchment paper with salad and potatoes €17.00

Serves 4

Fillet of lemon sole, plaice, cod or whiting allow about 6oz/150g per person (€10-12 depending on which fish you choose
2oz /50g butter) .40 cent
4 squares of parchment paper, each one large enough to enclose your fish of choice
A squeeze of lemon ( you can use squeezy lemon) €.60
Sunflower oil lemon of wedges
Potatoes €1.00-1.50
Lettuce, Tomato and red pepper for salad €2-€2.50

Preheat the oven to 180C.

1. Brush the parchment paper with a little oil. Place your fish of choice in the centre of the parchment paper, place a knob of butter on the fish and squeeze a little lemon juice over the fish. Season with a pinch of salt and pepper; use freshly milled black pepper if you have it.
2. Draw opposite sides of the paper together over the fish and fold closed, turn the folded ends underneath. Arrange the fish parcels in one layer on a baking tray.
3. Set the baking tray in the heated oven for 15-20 minutes.
4. To serve place each parcel on a warmed plate and open the parcels just enough to pop in a lemon wedge.

Serve with peas and boiled or mashed potatoes

Fish Cakes using tinned salmon €5.20

Makes about 8 fish cakes

225g (1 tin) Salmon (€2.50- 3.00)
225g (about 2 medium potatoes) potatoes €1.20
2 tbsps milk, warmed .20c
1 egg .20c
1 tbsp parsley, chopped
Plain flour
2 oz breadcrumbs
Olive oil
1 lemon .60
Salt and pepper

1. Peel the potatoes, cut into even-sized pieces and cook in boiling water until tender. Drain well and mash with enough warm milk to make them smooth. Beat the egg.
2. Mix the fish with the mashed potato, parsley and just enough beaten egg to bind the mixture; it must be firm enough to shape.
3. With floured hands, shape the mixture into eight patties.
4. *Brush with the remaining beaten egg and coat in the breadcrumbs, making sure the cake is covered. Chill for about 30 minutes or until ready to cook.

5. Heat some oil in frying pan and shallow-fry the fish cakes, in batches if necessary, for about 5 minutes on each side or until golden and crisp. Drain on kitchen paper then serve immediately, accompanied by parsley and lemon mayonnaise lemon wedges if you like.

* If you prefer you can leave out the egg wash and breadcrumbs and just chill the patties for 30 minutes and bake them in a pre heated oven at 180c for 10 minutes.

Parsley & Lemon Mayonnaise €1.70

200ml mayonnaise
Large bunch of parsley, chopped roughly
Rind of 1 lemon
Juice of ½ lemon or 25ml of lemon juice from a squeezy lemon.

Combine all the ingredients.

Beef

Easy beef casserole €7.61

This is an easy all-in- one- pot meal for busy people!

12oz /325g Stewing Beef cut into 1¼ "/3cm Cubes €3.86
2 x 14oz/400g cans tinned chopped tomatoes €1.00 - 1.20
4 Carrots peeled and roughly chopped €1.00
1 medium onion peeled and thinly sliced .25c
1 cup of pearl barley .50c
14oz Beef stock (made up with a stock cube) .30c
I dessertspoon caster sugar
Salt and freshly milled black pepper

4 Baking potatoes €1

Preheat oven to 150C

1. Place all ingredients in a casserole pot. Stir well and cover, bake in oven for 2 hours.
2. Scrub and score baking potatoes into the oven 45 minutes before hot pot is finished cooking.
3. Serve the delicious casserole with baked potatoes and some green beans.

Meat Balls in a tomato sauce with spinach and spaghetti €14.28

Seves 4

For the meatballs
625g/1 ½ lb round steak minced €7.43
75g/ 3oz grated mozzarella cheese €0.90c
Pinch of dried or fresh herbs, oregano or thyme is preferable .25c
1 large egg .25c
1 small onion grated or finely chopped .25c
3 teaspoons of ketchup or pesto .25c

Plain flour for dusting

1-2 tablespoons of olive oil for frying

Home made tomato sauce or if you are in rush a jar of tomato sauce €2.25 approx

1 x 225g bag of baby spinach €2.00

400g Pasta €.70

Mix all the ingredients together, season with salt and pepper. Divide the mixture into balls the size of golf balls and roll them in flour. Heat the olive oil in a frying until browned. Remove and set aside.
Heat the tomato sauce in a wide rimmed saucepan then add the meatballs and simmer very gently on a low heat for 35 minutes, stir occasionally, add the spinach and cook for a further 5 minutes. Serve with spaghetti, rice or baked potatoes.

Home made tomato sauce

The tomato sauce recipe given below is tasty and versatile. I make this sauce in huge quantities and freeze it in small amounts. We use it as a sauce on grilled chicken, fish with pasta and on pizzas.

1 large onion peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
1 tbsp of olive oil
2 tins of chopped tomatoes
1 tablespoon of tomato puree
1 dessert spoon of sugar
1 tablespoon of chopped basil

Method
1. Gently fry onion and garlic in olive oil, for five minutes. Do not let the onion and garlic colour.
2. Add chopped tomatoes, tomato puree and sugar.
3. Allow tomato mixture to simmer on a very low heat for 15-20 minutes, stirring occasionally.
4. Add Basil and season with salt and pepper to taste.
5. The sauce will be a little chunky, if you prefer a smooth sauce blend the sauce with a hand held blender.

Home made Oven chips

Serves 4
1. 4 large potatoes such as roosters, peeled and sliced into long chips
*4 sprigs fresh thyme or rosemary leaves
2. Pinch of salt, sea salt is preferable
3. 2 tbsp olive oil
Preheat the oven to 200C/390F/Gas 6.
Place the potato chips in a large bowl, toss in olive oil, sprinkle with the thyme leaves, and season with salt.

Place the potato chips flat on a preheated baking tray and cook into the oven for 15/20 minutes or until crisp and golden.

Sausage and bean stew €7.75

Serves 4

8 large, lean pork sausages (look for sausages with a high pork content (60%+) €2.50
125g / 4 ½ oz rindless bacon €1.00
1 tbsp oil
1 large onion .25c
2 cloves garlic .15c
2 x 400g / 14oz canned beans such as cannellini beans, kidney beans or mixed beans €1.50-2.50
400g / 14oz canned chopped tomatoes .65c
1 - 2 tsps dried mixed herbs .10c
1 tbsp wholegrain mustard .20c
3 tbsps tomato purée .40c
Salt & black pepper

1. Cut the sausages into 2.5cm / 1" pieces with kitchen scissors, and dice the bacon. Heat the oil in a large flameproof casserole and add the sausages. Fry over a moderate to high heat for 8 minutes, turning frequently until the sausages are golden. Then add the bacon and cook for 1 minutes, stirring.
2. Meanwhile halve, peel and slice the onion. Peel and chop the garlic. Rinse and drain the beans; you don't have to keep them separate.
3. Remove the sausages and bacon from the casserole, drain on kitchen paper and set aside. Pour away all but 2 tbsps of fat from the casserole. Add the onion and garlic and cook over a moderate heat for 5 minutes, until softened.

4. Stir the tomatoes and their juice into the onion and add the herbs, mustard and tomato purée. Rinse out the tomato can with 1/3 of a can of water and add it to the mixture. Bring to the boil, stirring, then add the drained beans.
5. Return the sausages and bacon to the casserole and season to taste.
6. Reduce the heat, cover and cook gently for a further 10 - 15 minutes.

Serving suggestion:
Serve the sausage and bean stew accompanied by a green salad or some lightly cooked green cabbage or green beans and baked potatoes.

Easy Baked Chicken €11.40

4 chicken breasts €6.00
2 small tubs of low fat natural yoghurt .90c
1 dessertspoon mango chutney .40c
1 dessertspoon of mild or medium curry powder depending on your taste .40c
*2 tbsp fresh chopped coriander (optional)

1. Score the chicken breast and add some black pepper
2. Mix the ingredients above together & spoon over chicken
3. Cover and chill for 30 mins
4. Place the chicken on a baking tray and bake in a preheated oven at 180c for 25 minutes or grill chicken breasts under medium heat.

Serve with basmati rice €1.20 and large green salad €2.50

Brain Food 30 May 2008

No Cook Muesli with Strawberries and Vanilla Yoghurt

1 cup of oat flakes, or mixture of flakes such as millet, rye, spelt
1 cup of vanilla flavoured rice milk
Handful of strawberries, sliced
Tub of vanilla yoghurt
2tbsl ground flaxseeds

Method:
1. Combine all the ingredients, except the flaxseeds and soak overnight in the rice milk.
2. Enjoy with ground flaxseeds for extra essential fats.

Chocolate Covered Fig with Orange Zest

30 dried figs
30 whole almonds
200g dark chocolate
Zest of 2 oranges

Method:
1. Melt the chocolate on a glass bowl over a pot of simmering water.
2. Make a small incision in each fig and insert an almond.
3. Roll the figs in the melted chocolate.
4. Place a single layer of chocolate figs on parchment paper, sprinkle over orange zest.
5. Allow to cool and set.

Salmon in Orange, Ginger and Soya Sauce

4-6 skinless, boneless fillets of salmon
250ml light soya sauce
Zest and juice of one orange
Thumb length pf ginger, grated
Small punnet mangetout, sliced
Small punnet baby corn, sliced
6 scallions, finely sliced
Coriander, to garnish
Brocco shoots, to garnish
Noodles or rice, to serve

Method:
1. Marinade the salmon in the soya sauce, orange and ginger, ideally overnight but even 20 minutes will do.
2. Place the salmon, baby corn, mangetout and scallions with the marinade in small oven dish.
3. Bake @ 180'C for 20 minutes.
4. Spoon over noodles or rice.
5. Garnish with coriander and Brocco Shoots.

Summer Brunch 16 May 08

Corn Fritters and Avocado Salsa

50g butter , melted
125ml milk
110g plain flour
2 eggs, beaten lightly
250g can of sweetcorn, drained
2 medium courgettes, coarsely grated
Olive oil, for frying
Salsa
200g cherry tomatoes
2 medium avocados, chopped coarsely
2tbls lime juice
2tbls chopped fresh coriander

Method:
1. Combine the milk, flour and egg in a bowl, whisk until smooth.
2. Add the corn and courgette and mix well.
3. Heat the oil in a non-stick pan on a medium heat.
4. Cook spoonfuls of batter for 2 minutes on each side until golden and crispy.
5. Combine all the salsa ingredients in a bowl, season well with salt and pepper and serve with the fritters.

Oaty Pancakes and Summer Berries and Greek Yoghurt

150g plain flour
100g wholemeal flour
100g porridge oats
10ml baking powder
Pinch salt
50g sugar
2 eggs, lightly beaten
30ml sunflower oil, plus extra for frying
500ml skimmed milk
Greek yoghurt, to serve
Summer berries, to serve
Maple syrup, to serve

Method:
1. Sieve together the flours, salt, sugar and baking powder.
2. Stir in the oats.
3. Mix in the milk, oil and eggs to form a thick batter.
4. Leave to rest in the fridge for 20 minutes.
5. Heat a little oil in a non-stick pan on a medium heat.
6. Cook spoonfuls of batter for 3 minutes on each side until cooked through.
7. Serve with Greek yoghurt and summer berries.

Sweet Potato Fritatta

300g, white part, finely sliced
3 sweet potatoes, peeled and very finely sliced
1tbls freshly chopped rosemary
Olive oil
6 eggs
3 egg whites
250ml milk
50g grated cheddar
50g grated parmesan
Salt and pepper

Method:
1. Preheat the oven to 170'C.
2. Lightly grease a lasagne dish or a glass flan dish.
3. Gently sauté the leeks and rosemary together until soft.
4. Whisk together the eggs and milk, season with salt and pepper.
5. Arrange the sweet potato slices on the bottem of the dish, spoon over half the leeks, add another layer of sweet potato then leek and finish with a layer of sweet potato.
6. Cover with foil and bake for 30 minutes.
7. Remove the foil, sprinkle over the cheese and bake for a further 15 minutes.

Cranberry and Orange Scones

450g self raising flour
2tsp castor sugar
30g butter
150g dried cranberries
Juice and zest of 1 orange
2tbls marmalade
1 egg, lightly beaten
310ml milk

Method:
1. Soak the cranberries in the orange juice for an hour.
2. Line a baking tray with parchment paper.
3. Sift together the flour and sugar.
4. Add all the other ingredients and mix to a sticky dough.
5. Turn the dough onto a floured worktop, need until smooth.
6. Roll out to 3cm thickness, cut into rounds with a pastry cutter.
7. Bake for 15 minutes until golden.
8. Serve with butter and cream.

Simple Sushi 9 May 2008

Ingredients
. bamboo rolling mat
. sushi rice
. nori sheets
. wasabi
. pickled ginger
. soya sauce
. fresh crab
. smoked or raw salmon
. raw yellowfin tuna
. peppers
. cucumber
. spring onions
. radishes
. carrots
. toasted sesame seeds
. castor sugar
. rice wine vinegar

Sushi Rice Recipe

500g sushi rice
750ml water
½ tsp salt
2tbls castor sugar
4tbls rice wine vinegar

Method:
1. Rinse the rice in a fine sieve until the water run clears. This is very important.
2. Leave the rice in the sieve over a bowl to air dry for 10 minutes.
3. In a pot, bring the rice and salted water the boil.
4. Cover and turn down the heat right down and simmer for exactly 15 minutes.
5. Turn the heat off, keep the lid on and leave it to sit for exactly 15 minutes.
6. Gently scoop the rice out of the pot into a very large bowl or a tray to cool.
7. Mix the castor sugar and rice wine vinegar in a pot and gently heat gently until the sugar dissolves, pour this over the rice while both are still warm.
8. Gently turn the rice with a spatula and fan at the same time, you need to have the rice completely cool before you use it.
9. Don't mash the rice, be gentle.

High Tea - 2nd May 2008

Spicy Citrus Cake

The ingredients are measured by volume, not weight
500ml self raising flour
175ml castor sugar
½ tsp salt
125ml sunflower oil
5 eggs, separated
200ml water
Zest of 1 orange
Zest of 2 limes
5ml vanilla bean paste or vanilla extract
5ml ground cinnamon
50ml icing sugar,
Whipped cream, to serve
Loose bottomed cake tin, well greased with butter

Method:
1. Preheat the oven to 180'C.
2. Whisk the eggs whites till stiff.
3. Beat together the egg yolks, oil, water, vanilla, cinnamon and zest.
4. Sieve together the flour, salt and sugar.
5. Fold the liquid into the dried sieved ingredients.
6. Gently fold in the egg whites.
7. Pour the batter into the greased cake tin and bake for 1 hour.
8. Dust with icing sugar and serve with whipped cream.

Quick Crustless Quiche

250g asparagus tips
1 cup grated mature cheddar
4 eggs
300ml milk
4tbls flour
1tbls mild mustard
Salt and pepper
Glass flan dish

Method:
1. Preheat the oven to 180'C.
2. Blanch the asparagus tips in boiling water for 2 minutes
3. Beat together the eggs, milk, mustard, flour and salt and pepper.
4. Mix in the cheese.
5. Pour batter into the dish, arrange the asparagus spears on top.
6. Bake for 35 minutes.

Decadent Summer Desserts 25 April 2008

Passionate Pavlova

For meringue
4 eggs whites
200g castor sugar
Pinch of salt
Baking tray lined with baking parchment
For topping
500ml cream whipped with 1tbls of icing sugar
200ml passionfruit or lemon curd
Punnet raspberries
Zest of one lemon
Sprinkling of icing sugar

Method:
1. Preheat the oven in 150'C.
2. Whisk the egg whites in a very clean bowl till stiff peaks form using an electric whisk.
3. Gradually add the sugar and pinch of salt and carry on whisking.
4. If the mixture feels granular, carry on whisking.
5. Spread the meringue mixture on the baking sheet in a circular or rectangular shape.
6. Bake for 50 minutes or until crispy on the outside and marshmallowy on the inside.
7. Take out and leave to cool.
8. Slather on the whipped cream, blob on the curd, scatter the raspberries, zest and sprinkle over the icing sugar.

Chocolate Cherry Cheesecake
1 shop bought, good quality chocolate Swiss roll
1 tin of pitted black cherries
1tbls custard powder
1tsp sugar
125ml cream, whipped
1 can condensed milk
200g cream cheese
75ml lemon juice
Zest of an orange

Method:
1. Slice the meringue into thin slices, layer in a glass dish.
2. Whisk together the cream cheese, condensed milk and lemon. Fold in the whipped cream.
3. Spoon creamy mixture over the Swiss roll.
4. Drain the cherries, reserve the juice.
5. Mix the custard powder with a little water.
6. Bring the cherry syrup to the boil in a pot, add the sugar and dissolved custard powder, wait till it thickens.
7. Pour over the syrup, scatter the cherries and sprinkle over orange zest.
8. Leave to set overnight in the fridge.

Vanilla Pannaotta

500ml cream
60g castor sugar
Seeds of one vanilla pod
3 gelatine leaves
Grating of dark chocolate
Raspberries, to serve

Method:
1. Soften the gelatine leaves in cold water.
2. Combine the cream, vanilla and sugar in a pot, just till sugar dissolve. Do not boil.
3. Add the gelatine and stir till dissolved.
4. Set in small bowls, espresso cups or ramekins in the fridge.
5. Serve with chocolate and fruit.

Irish Salmon, 4 April 2008

All salmon supplied by Burren Smokehouse, Lisdoonvarna, Co. Clare
T: +353 65 707 44 32
F: +353 65 707 43 03
W: www.burrensmokehouse.com

Farfalle With Smoked Salmon And Leeks

Olive oil
6 leeks, trimmed, washed and sliced
400g smoked salmon, cut into ribbons
500g half-fat crème fraiche
2 tbls grated parmesan cheese
2 tbls chopped fresh dill
Squeeze of lemon
Salt and black pepper
400g farfalle pasta, cooked according to packet instructions

Method:
1. Saute the leeks in a little olive oil until soft.
2. Add the smoked salmon, crème fraiche, cheese and dill. Simmer for 5 minutes.
3. Season with salt, pepper and lemon juice. Stir through the cooked pasta.

Salmon Parchment Parcels

4 fillets of Irish salmon, skinned and boned
4 tsp grated fresh ginger
8 scallions, chopped, including some of the green
Salt and pepper
Drizzle of white wine or lemon juice
4 squares of parchment paper

Method:
1. Lay the salmon on the parchment paper square.
2. Season with salt and pepper, spread on some grated ginger, sprinkle over scallions. Drizzle with white wine or lemon juice.
3. Bake for 10 minutes at 180'C.

Rozanne's Recipes - 28th March 2008

For cookery lessons with Rozanne, contact
Houseworks : T:01 676 9511
www.houseworks.ie

Decadent Chocolate

Chocolate Brownies

250g butter, cubed and at room temperature
300g castor sugar
4 large eggs, beaten
1 tsp vanilla essence
175g plain flour
1 tsp baking powder
275g 75% chocolate
100g milk chocolate buttons
100g white chocolate buttons
100g chopped pecan nuts

Preheat oven to 180'

Method:
1. Line a baking tray with baking parchment.
2. Melt the dark chocolate in a bowl over a pot of simmering water.
3. Beat together the eggs, sugar and butter until creamy and lump free.
4. Mix the melted chocolate with the creamed mixture.
5. Sieve in the flour and baking powder and stir in.
6. Stir in the nuts and buttons.
7. Bake for 25-30 minutes, the top will be cracked but the centre nice and gooey.

Brands of chocolate tasted:
Lindt
Dolphin
Green and Blacks
Pralus
Marks and Spencer

Rozanne's Recipes for St. Patrick's Day - 14th March 2008
Cream of Broccoli Soup Serves 4

2 leeks, washed and sliced
1 courgette, diced
2 heads broccoli
½ cup raw cashew nuts
500ml vegetable stock
250ml rice milk
Nutmeg, to taste
Lemon juice, to taste
Salt and pepper

Method:
1. Remove stalks from broccoli, trim and slice. Cut the heads into florets.
2. Simmer the stalks, leeks, cashew nuts and courgettes in the stock till soft.
3. Add the broccoli florets and rice milk and simmer for 10 minutes.
4. Season with lemon, nutmeg and salt and pepper.
5. Blitz down with a handheld blender.

Basil Pesto

80g fresh basil leaves
80ml extra virgin olive oil
2 tbls pine nuts
2 tbls grated parmesan
2 cloves garlic, crushed
Lemon juice, optional and to taste
Salt and pepper

Method:
1. Blitz down in a food processor.
2. Add more oil if too thick.
3. Season to taste.
4. Store in a sealed jar covered in a thin layer of olive oil and store in the fridge.

Basil Pesto Chicken Serves 4

4 large free range chicken breasts
12-15 sunblush tomatoes
150g buffalo mozzarella
8 slices parma ham
The basil pesto
200ml crème fraiche

Method:
1. Preheat oven to 180'C.
2. Slice up the sunblush tomatoes and cheese.
3. Make a pocket in each chicken breast and stuff with the cheese and tomatoes.
4. Wrap each chicken breast in two pieces of parma ham.
5. Bake in the oven for 30 minutes.
6. Mix the basil pesto and crème fraiche, gently heat and pour over the chicken
7. Serve with orzo, tagliatelle or bulghur wheat tossed with olive oil and chives.

Pistachio Chocolate Truffles

225g 75% cocoa chocolate
150ml double cream
100g pistachio nuts, chopped finely

Method:
1. In a glass bowl over a pot of boiling water, gently melt the cream and chocolate. 2. Do not let the water touch the glass bowl, it will crdle the chocolate.
3. Leave to cool in the fridge for an hour.
4. Roll into small balls and then into the nuts.
5. Enjoy!