Cooking with the left over Turkey and Ham with Clodagh McKenna
- The Afternoon Show - Recipes: Clodagh McKenna makes Turkey curry - the perfect way to use up Christmas leftovers.
- The Afternoon Show - Recipes: Clodagh McKenna makes lunch-time Ham and Cheese Quiche, an ideal dish using left-over Christmas ham.
Friday, 11 December 2009
Clodagh McKenna trained as a chef at Ballymaloe Cookery School and then went on to work as a chef in Ballymaloe House for 3 years. After an inspiring visit to the Middleton Market, Clodagh decided to leave the kitchen and set up her own stall at the local market. Soon after, Clodagh was developing other farmers markets around Ireland.
Currently, she has her own weekly column for the Irish Examiner and a monthly column for RSVP Magazine. In addition to her regular columns, Clodagh has also a written for The Irish Times, The Sunday Tribune, Aer Lingus Magazine, Delicious Magazine, Image Interiors and she is also the editor of the Slow Food Ireland Guide to Producers.
Clodagh has appeared as a cook and promoter of local produce on RTE's, Out of The Blue; Rick Stein's Food Heroes, (BBC2); TV3's Ireland AM Show; RTE's The Late Late Show, Saturday Cooks (ITV), Saturday Kitchen (BBC1), The Today Show (NBC in USA), RTE's The Afternoon Show and is a regular chef presenter for UKTV's Market Kitchen and BBC's Food Poker.
Her first book The Irish Farmers' Market Cookbook was published by Harper Collins in November 2006 and she has filmed a TV series to accompany the book which is titled Fresh from the Farmers Markets which debuted on RTE 1 in 2007. Part two of the series was broadcasted over the summer of 2008 and was also picked up by media outlets throughout Europe & New Zealand.
The third series, Fresh From the Sea, aired on June 30th 2009 on RTE 1. Clodagh has just completed writing her second book, Fresh From the Sea, which was released in May to coincide with her series.
She is also very proud to be working on a project with SuperValu supermarkets in Ireland to develop and promote their local artisan producers. She is also the Spokesperson for AGA Ireland.
Outside of her media work, Clodagh also lectures at the University of Gastronomic Sciences in Colorno (Italy).
This past autumn, Clodagh took on the fashion world with her exciting new 'glam' kitchenware range. Her personally designed 1950's-inspired aprons are available from her website and are in stores throughout Ireland and the UK.
Fireside Turkey Curry
. 1 tbsp olive oil
. 25g butter
. 1 large onion, peeled and finely chopped
. 4 garlic cloves, peeled and finely chopped
. 2.5cm knob of fresh ginger, peeled and grated
. 1 red chilli, de-seeded and finely chopped
. 8 green cardamom pods, slightly crushed
. 1 tsp ground cumin
. 1 tbsp ground turmeric
. ½ tsp chilli powder
. 1 tsp garam masala
. 1 tsp ground coriander seeds
. 2 large potatoes, peeled and cut into cubes
. 1 butternut squash, peeled, seeds removed and cut into cubes
. 570ml chicken or turkey stock
. 125ml yoghurt
. 85ml double cream
. 1 tbsp lemon juice
. 6 large handfuls turkey, cooked and chopped
. 1 tbsp fresh coriander leaves, chopped
1. Heat the oil and butter in a large non-stick casserole pot.
2. Add the onions and cook for 2-3 minutes, then add the garlic, ginger, chilli, cardamom, cumin, turmeric, garam masala and ground coriander. Cook over a medium heat until the onion is soft, being careful not to burn the spices.
3. Add the potatoes and butternut squash and cook until the potato begins to stick to the bottom of the pan slightly.
4. Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper.
5. Reduce the heat and simmer for 10-15 minutes, until the potatoes and butternut squash are tender.
6. Stir in the yoghurt and cream, then add the lemon juice.
7. Add the cooked turkey, fold in and simmer to heat through.
8. Sprinkle with coriander leaves and serve immediately.
Lunch-time Ham and Cheese Quiche
. 175g plain flour
. 75g butter, plus extra for greasing
For the filling
. 250g good quality Emmental cheese, grated
. 200g cooked ham, chopped
. 5 eggs, beaten
. 100ml milk
. 200mldouble cream
. freshly ground black pepper
. 2 sprigs of fresh thyme
1. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
2. Roll out the pastry on a light floured surface and line a 22cm/8½inch well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again.
3. Preheat the oven to 190C/375F/Gas 5.
4. Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base
5. Reduce the temperature of the oven to 160C/325F/Gas 3.
6. Sprinkle the cheese into the pastry base and pit the ham on over the cheese.
7. Combine the eggs with the milk and cream in a bowl and season well. Pour over the ham and cheese. Sprinkle the thyme over the top and trim the edges of the pastry.
8. Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further.
9. Trim the pastry edges to get a perfect edge and then serve in wedges.