WINTER FOOD: 15TH APRIL

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This is the last programme in the current series of Winter Food and we decided to have a look at what was available both in Ireland and abroad in terms of Cookery Classes.

Catherine Fulvio runs the cookery school and guest house in Ballyknocken House in Co. Wicklow.

Judy Kavanagh runs the Cook Club where she teaches people to cook in their own homes, and Sinéad Gleeson is a journalist with Food and Wine Magazine.

CONTACTS
You will find further information on Catherine Fulvio's Cookery School at www.thecookeryschool.ie and you can get lots of information about Ballyknocken House on www.ballyknocken.com

Ballyknocken House, Glenealy, Ashford, Wicklow, Ireland
Tel: 00353 (0) 404 44627; Fax: 00353 (0) 404 44696
Email: info@ballyknocken.com

Judy Kavanagh- The Cook Club- www.thecookclub.com.
You can contact Judy at judy@thecookclub.com or on 087 627 3570

OTHER COOKERY SCHOOLS

There are some great Irish Cookery Schools listed on the trails section of FabFoodtrails.
http://www.fabfoodtrails.ie/trails.asp

www.bestofbridgestone.com has a full list of Irish Cookery Schools-

Alix Gardner's Cookery School in Dublin http://www.dublincookery.com

Ballymaloe Cookery School & Gardens, Co. Cork www.cookingisfun.ie

Belle Isle Cookery School, Co. Fermanagh  www.irishcookeryschool.com

Good Things Cafe Cookery School, Co. Cork, Web: www.thegoodthingscafe.com
Powersfield House, Co. Waterford, Web: www.powersfield.com
Who's Cooking, Co. Antrim, Web: www.whoscooking.co.uk

Kevin Dundon- Dunbrody House Cookery School, Co. Wexford
www.dunbrodyhouse.com

The Cooks Academy in Dun Laoghaire
www.cooksacademy.com

Lavistown House, Co. Kilkenny
www.lavistownhouse.ie

COOKERY COURSES OUTSIDE IRELAND
 
Sinéad Gleeson found out about David Thompson's course via www.tastingplaces.com,  

Details of the Thai course are available here- : http://www.tastingplaces.com/html/TourThai.asp
 
Rosemary Barron has her own website with details of her courses.
http://www.rosemarybarronsgreece.com/
 

COOK BOOKS
We asked all our contributors to tell us about their favourite cook books and here are their suggestions.
Judy Kavanagh recommended Nigel Slater's Real Food and Gennaro Contaldo's book Passione. (published by Headline)
Catherine Fulvio recommended 'The Silver Spoon' which was published by Phaidon in 2005.

Sinéad Gleeson recommended Bill Granger's Books, Simply Bill, Bill's Food, Sydney Food, Bill's Open Kitchen.  Bill Granger also has his own website http://www.bills.com.au/about/index.htm
 
Sinéad also mentioned Maxine Clarke's book Comfort Food : Eating for Pleasure: Simple Indulgent Food to Stay In For.

RECIPES

Catherine Fulvio's Aubergine Caponata
Caponata di Melanzane
Serves 4

2 medium aubergines
2 tsp slivered almonds, toasted
1/4 cup olive oil
1 onion, thinly sliced
450g canned chopped tomatoes
2 stalks celery, chopped
1 green pepper, chopped
175ml green olives, pitted
175 ml capers
Salt
3 tbsp sugar
1/2 cup wine vinegar
3/4 tsp unsweetened cocoa

Cut the aubergine into large chunks and let them soak in salted water for 30minutes.  Drain, rinse well, drain again and pat dry with paper towels.  Set aside.
Preheat the oven to 180C and toast the almonds.
In a frying pan or skillet, sauté the aubergine chunks in olive oil and drain them on paper towel.
Add the onion, tomatoes, celery and green pepper to the skillet. 
Cook the vegetables briefly, stirring constantly, until the onion is soft.  Add the olives, capers and salt to taste, followed by the aubergine chucks.
Dissolve the sugar in the vinegar and add it to the pan.
Stir in the cocoa and cook the mixture for 10 minutes over a low heat.  Turn the heat up towards the end to reduce the liquid. 
Taste for seasoning - you may wish to add more sugar (as it depends on the sweetness of the tomatoes)
Serve the Caponata at room temperature garnished with toasted almonds.

Judy Kavanagh's Mezze Plate

This recipe is perfect as a starter for a large group of people- I have used it for one of my own Christenings where it proved a big hit.  You can arrange it on platters as your guests are having a drink and then seat them for the main course.  It also makes a great lunch with the addition of a greek salad and toasted pitta pockets. 

The tzatziki can also be served with grilled chicken, new potatoes and a crisp salad for a quick mid-week dinner.

While this is not a classic recipe for hummus, having tested many this was the most popular.  If you omit the chilli you can smear it on toast for a healthy snack for children.  I've been serving it to my youngest daughter since she was nine months old and I'm sure the raw garlic helped keep the colds away!!

Lamb Koftas
(makes 40 depending on size)

1lb (500g) minced Lamb
2oz (55g) chopped onion
1 tsp. ground cumin seed
1 tsp. ground coriander seed
1 tblsp. chopped parsley
1 tblsp. chopped coriander
1 tblsp. olive oil
Salt and freshly ground pepper

Put the lamb and all other ingredients into a food processor and blitz until smooth.  Shape one into a small ball, heat a little oil in a frying pan, cook one to taste and correct the seasoning if necessary.  Fry the remainder.  Serve immediately or allow to cool and keep overnight, reheat next day.

Tzatziki
1 cucumber
450g Greek yoghurt
Bunch of fresh mint finely chopped
1 garlic clove finely chopped and mashed with a little salt

Grate the cucumber into a sieve and toss with a teaspoon of salt.  Set aside over a bowl for 10 minutes.  Rinse well and squeeze out as much liquid as possible.  Combine all ingredients and set aside for 20 minutes.  Stir, check seasoning and serve.

Hummus
1 450g can chickpeas
1 clove of garlic
1/2 red chilli deseeded
1 tblsp. olive oil
A good squeeze of lemon
Pinch of salt
Dusting of paprika to serve

Whizz chickpeas, garlic, chilli and oil together with a hand blender.  When smooth add the lemon and salt and stir.  Taste and add more lemon, olive oil or salt according to taste.  Dust with paprika to serve.

Arrange all three dishes on a platter with toasted pitta bread cut into strips.

Judy Kavanagh's Sausage and Mash
Serves 4

10 - 12 garlic and herb sausages
 3 medium onions
6 Juniper berries
1 bay leaf
1 tblsp flour for thickening the gravy
1 glass red wine
1 beef stock cube, 250ml water
2 tsp Dijon mustard

Melt a little butter in heavy casserole dish over a moderate heat, then add the sausages.  Keep the heat gentle to avoid burning the sausages.  Let them colour turning now and then.

As they cook peel the onions and cut into wedges.

Remove the sausages and set aside.  Add the onions to the pot and let them cook slowly with the lid on until they are soft and golden, this should take 20 mins.  Set the oven to 180 C / Gas 4

Lightly crush the juniper berries and add to the pot.  Turn up the heat so the onions brown and sprinkle in the flour, let it cook for a minute stirring all the time.  Pour in the wine and stock, you'll see the gravy thicken.  Season with salt and pepper and add the mustard.

Return the sausages and place in the oven.  35 - 40 mins should be plenty but check after 30 mins.

Meanwhile make the mash in the usual way.