All Irish Food with Lorraine Fitzmaurice
Monday, 15 March 2010
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.
Lorraine Fitzmaurice Professional Cook and proprietor of Blazing Salads
Barley Rissoles with Creamy Mushroom Mustard Sauce
. 1 cup of barley
. 1 small leek, white part only, chopped fine
. ½ cup carrot, shredded
. ½ celeriac, shredded
. 100g Irish Adrahan, or other semi soft cheese
. 50g mature cheddar cheese, grated
. 1 dessertspoon fresh sage, finely chopped
. 1 dessertspoon fresh thyme, finely chopped
. 100g breadcrumbs
. 1 free range egg, beaten
. Sea salt
. Rape seed oil
. 200g button mushrooms, finely chopped
. 1 teaspoon fresh thyme leaves
. 250 ml fresh cream
. 2 teaspoons wholegrain mustard
. Sea salt
. Rapeseed oil
1. Wash the barley well. Add 2 cups of water, a pinch of salt, bring to a boil, lower the heat, place a tight lid on top and cook over a low heat for 1 hour. Stir. Blend ½ the cooked barley.
2. Heat 1 tablespoon of rapeseed oil over a medium heat and sauté the leek for 1 minute. Add the carrot and celeriac, pinch of salt and cook until tender.
3. In a large bowl place the whole barley, blended barley, cooked vegetables, chopped sage and thyme, grated cheddar. Mix well. Chop the Adrahan into small cubes and add to the mix. Season. Roll into small rissoles approx 1 tablespoon size. Makes 12/14 rissoles.
4. Place the beaten egg into a flat dish and the bread crumbs into a 2nd flat dish. Dip the rissoles first into the egg and then coat in breadcrumbs. Set aside until ready to fry.
When ready to fry make the sauce:
5. In a pan heat some oil and fry the mushrooms and thyme leaves. Add a pinch of salt. Continue to cook until all the liquid from the mushrooms has been reduced. Add the cream and wholegrain mustard and cook until the sauce thickens a little. Season.
6. Fry the rissoles in a little oil until crisp and golden brown.
7. Serve with the sauce
Leek, Carrot and beetroot Tartlets with an Oatie Crust
. 60g (2oz) butter
. 60g (2oz) fine pastry flour (wholemeal spelt works well also)
. 60g (2oz) fine oatflakes
. 6 mini tart tins; 31/2 in (91/2 cm) in diameter, ¾ in (2cm) deep
. A muffin tin works well also. The tarts will be smaller.
. 1 medium leek , washed and sliced fine julienne
. 1 medium carrot, peeled and sliced fine julienne
. 1 raw beetroot, peeled and sliced fine julienne
. Tsp fresh thyme leaves, chopped fine
. Tsp fresh chives, chopped fine
. Tsp fresh parsley, chopped fine
. 100g Irish Gubbeen, or other semi soft cheese
. Rape seed oil
. Sea salt
1. Place the flour and oatflakes into the bowl of a food processor and blend until fine. Add in the butter ,cubed, and pulse until the mix resembles breadcrumbs.
2. With the motor running, add 2 dessertspoons of cold water, and allow the mix to come together to form a smooth dough. Wrap in cling film and refrigerate for at least 30 minutes.
3. Lightly oil the tart tins. Roll out the dough on a lightly floured surface to approx. 1/8 inch thick. Line the tart tins. Prick with a fork. Bake in a preheated oven Gas 5, 190C, 375F for 15/20 minutes until lightly golden.
4. They can be stored in an airtight container for 1 week.
Make the filling:
1. Heat 2 tablespoons of oil in a heavy based pot over a medium heat. Saute the leeks for 3 minutes. Add the carrot and beetroot, thyme, salt and ¼ inch of water and steam for 3 minutes. Remove and allow any remaining water to evaporate. Stir in the chives and parsley. Set aside to cool.
2. Fill the tart bases and thinly slice the cheese. Place several layers of the cheese on top of the vegetables and place the tartlets under a preheated grill until the cheese has melted and is golden.
3. Also delicious eaten cold.