Leek and Potato Tart with an Oat Crust with Lorraine Fitzmaurice
- Lorraine Fitzmaurice makes a Leek and Potato Tart with an Oat Crust on The Afternoon Show
- Lorraine Fitzmaurice makes Winter Vegetable Crumble on The Afternoon Show
Thursday, 19 November 2009
All over Ireland you'll fine small scale, artisan food producers who take infinite care over their products. From the finest cheeses to great bakeries, smokeries and meat producers, Ireland nurtures some of the best. We should try and eat our local produce more and support the economy, especially the way things are at the minute.
The reason behind people beginning to eat locally more and more could also have come from the slow food movement which originated in the 1980's.
Lorraine Fitzmaurice - professional cook and proprietor of Blazing Salads
Blazing Salads began in 1982 as a wholefood/vegetarian restaurant. The best quality ingredients were used in their whole form, the recipes came out of experimentation and a wide reading of cookbooks and food magazines and a menu that was interesting, tasty and nutritious was created. Word soon spread and it became one of the busiest and popular eating spots in Dublin.
In 2000 we decided that Dublin needed a wholefood/vegetarian take-away, serving high quality, tasty food, full of nutrition to take home or back to the office. Since opening the Deli we see a demand for quality breads, salads and ready made meals. We have now closed the restaurant so that we can meet this demand.
Towards the end of 2004 we opened a certified organic bakery which supplies daily specilised food shops with quality hand rolled sourdough breads was expanded 2 weeks ago with the intention of supplying outside the Dublin area and supplying other baked goods.
All this week, all the chefs will be cooking with Irish produce. Every single ingredient down to salt and cooking oil will be produced locally! We will also be listing all the suppliers on our website for the week so people will know where to go and buy them
Discover what Ireland has to offer in terms of fresh indigenous ingredients and traditional local recipes later on in the show with our chef"
"We have an abundance of local produce at our fingertips so why not create some delicious Irish dishes with typical ingredients?"
"Earthy, wholesome, honest and simple - these are the characteristics that sum up traditional Irish food and we'll be cooking some recipes up later in the show"
Leek and Potato Tart with an Oat Crust
. oat/pastry base;
. 120g jumbo oat flakes
. 120g wholemeal pastry flour
. 120g cold unsalted butter
. pinch salt
. 50g(2oz) butter
. 6 leeks
. 2 cloves garlic, minced
. 2 free range eggs and 2 free range egg yolks
. 250ml light cream
. 80g mature cheddar cheese, grated
. 80g hard goats cheese, finely grated
. 5 medium potatoes, peeled and boiled until just tender
. 1 tablespoon of fresh thyme, finely chopped
. 1 tablespoon of fresh parsley, finely chopped
1. Place the flour, oat flakes, pinch of salt and the cold butter chopped into cubes into a food processor.
2. Pulse until the mix resembles breadcrumbs. With the motor running add 3dessertspoons of very cold water gradually until the dough comes together.
3. Form the dough into a ball and roll in cling film and refrigerate for 30 minutes.
4. After 30 minutes, roll the dough out and line a 10/11 inch flan dish. Place in the fridge to chill for a further 30 minutes.
5. After the 30 minutes place in a preheated oven; Gas5, 190C, 375F for 20 minutes.
Make the filling.
1. Wash the leeks well and thinly slice using the white parts and 1-
2. 2 inches of the green parts of the leek. Melt the butter in a pan and cook the leeks slowly
3. with the garlic until soft. Season.
4. Mix the eggs and cream together and season. Slice the cooked potatoes thinly.
5. Place the leeks into the pastry case. place 1/2 the sliced potatoes on top. Sprinkle with ½ of the grated cheeses and 1/2 of the thyme and parsley. Layer the rest of the potatoes on top.
6. Pour over the egg and cream mix. Sprinkle with the rest of the thyme and parsley and
7. the cheeses. Place in the oven for 25 minutes until golden.
8. Use whole meal spelt flour to make this a wheat free tart.
Winter Vegetable Crumble
. 1 leek, sliced into 1 cm(1/2 in) pieces
. rape seed oil
. 2 carrots, diced into 2 1/2 cm (1in) pieces
. turnip, diced into 2 1/2 cm (1in) pieces (same amount as carrot)
. 1 teaspoon fresh thyme, chopped
. 16 brussel sprouts, trimmed and halved
. parsnip, diced into 2 1/2 cm (1in) pieces (same amount as carrot)
. 1 small cauliflower, cut into bite size pieces
. 1 small onion diced fine
. 1 bay leaf
. 2 dessertspoons of plain flour
. 30g (1 oz) butter
. 1 pint of milk
. 60g (2oz) mature cheddar
. 1 dessertspoon fresh parsley
. 1 jar of goat cheese boile
. 225g (8oz) fine oat flakes
. 115g (4oz) bread crumbs
. rape seed oil
1. In a heavy-based pot saute the leek in a little rapeseed oil until soft. Remove from the heat and pour 1 cm (1/2 in) of water into the pot. Place the carrots and turnip on top of the leek along with the thyme and a pinch of salt. Place a lid on top and bring to a boil. Lower the heat.
2. After 3 minutes add the brussels, cauliflower and parsnip and stir. Cover and cook for approx. 10 minutes until the vegetables are tender.
3. To make the sauce, saute the onion in butter over a medium heat. Stir in the flour and cook for 3 minutes. Remove from the heat and whisk in the milk, stirring constantly to prevent lumps forming.
4. Season with a little salt, add a bay leaf and return to the heat. Allow the sauce to thicken. Stir in the cheddar cheese and the parsley.
5. Stir the sauce into the cooked vegetables. Check the seasoning and spoon into an
6. ovenproof dish.
7. Halve the goats cheese boile and dot around the vegetables.
8. Mix the oat flakes and the bread crumbs with a pinch of salt and enough rape seed oil to lightly coat the flakes.
9. Sprinkle over the vegetables and sauce. Press down lightly.
10. Bake in a pre heated oven; Gas 5, 190C, 375F, for 40 minutes or until the flakes are golden.
Stockists of produce:
Fresh thyme and parsley ; living flavour herbs, Highfield nurseries in North Co. Dublin
*Unsalted butter; Avonmore
Milk; Glenisk for a variety or premier dairies,
Light cream; Avenmore
Mature Cheddar; Mount Callan, Co Clare
Hard Goats cheese; Clonmore, Co. Cork
Boilie Goats cheese, Co Tyrone
Org. Eggs; Connolly's eggs, Co. Monaghan
Breadcrumbs; Blazing Salads Co Dublin
Jumbo Oats; Ballybrado, Co Tipperary
Wholemeal Flour; Ballybrado. Co Tipperary
Fine Oatflakes; Flahavans Oats, Waterford
Carrots, Parsnips, Leeks; Begley's Co. Wexford.
Potatoes; Roosters from The Ward
Onions, from Lorraine's Fathers garden
Cauliflower and turnip are from Rush but waiting for name of grower