All Irish Food with Louise Lennox
- Watch Lorraine Fitmaurice cook up some tasty Barley Rissoles
- Watch Lorraine Fitmaurice a patriotic dish with 100% Irish ingredients!
Tuesday, 16 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.
Louise Lennox Pastry Chef
Irish Breakfast Scones
. 1lb Self Raising flour
. 4 oz Butter- cubed
. 2 Large Eggs
. 1 Egg Yolk
. 6 floz Whole Milk
. 4 oz Honey
. 6 oz Frozen Mixed Berries
. 1 tub of Clotted Cream
1. In a large bowl rub together flour and butter until they resemble breadcrumbs.
2. Whisk eggs, milk and 2 oz of honey together then pour into the flour mix.Gently stir with a fork until a soft ball is formed.
3. Roll out scone dough into a 10inch round on a lightly floured surface and cut into 8 triangles.Or You can use a cookie cutter to do this.
4. Lightly sprinkle a baking tray with flour and place scones on top leaving space in between them.Brush the top of the scones with beaten egg yolk mixed with 4 tbsp.water.
5. Bake in a preheated oven @190oC for 20-30 mins until golden brown.
6. While the scones are baking make the berry compote by simply heating the frozen berries in a pot with the remaining honey, bring to the boil,simmer for 5 mins.
7. Serve the scones warm cut in half topped with the warm berry compote and clotted cream.
Baileys Mint Ice Cream
. 6 Large Egg Yolks
. 3ozs Runny Honey
. 500mls Double Cream
. 50mls Baileys Cream
. 1/2 Packet Fresh Mint Leaves
1. Place the cream in a saucepan and bring gently to the boil
2. In a large bowl, whisk the egg yolks and honey and then add the hot cream over and stir
3. In a clean sauce pour in the egg mixture and stir over a low heat until the mixture thickens and coats the back of a wooden spoon
4. Put a bowl standing is a bowl of ice and pour the cooked mixture into this and allow to cool
5. Remove the mint leaves from the stems and place into a small saucepan of boiling water for 30 seconds, drain and run under cold water for 10 seconds
6. Add the mint leaves to the Baileys and liquidise and then add to the icecream mixture
7. Either churn in an icecream machine or pour into a plastic container and place into the freezer and whisk every 30 mins until the mixture becomes thick and then cover and leave in the freezer until required