Summer Food and Drink
Katie is joined in studio be Linda Booth from the Dublin Cookery School and Tomas Clancy who is the wine and spirits columnist for the Sunday Businness Post.
Linda Booth Recipes:
ROASTED PEACHES WITH BUFFALO MOZARELLA, WALNUT PESTO & ROCKET SALAD
Pomegranate molasses is made by boiling down the juice of a tart variety of pomegranate to a thick syrup. It’s an extraordinary ingredient, rich and luscious, tart and sweet all at the same time. It can be used as a marinade for meats or drizzled over roasted veggies. It adds an extra dimension to this salad, creating a balance between the milky mozzarella and the warm peaches. Serve either on individual plates or on a platter on a sunny summer’s evening.
6 ripe nectarines or peaches
3 tbsp extra virgin olive oil
2 tbsp pomegranate molasses, plus extra for drizzling
3 x 125g balls of buffalo mozzarella
For the walnut pesto
75g walnuts, roughly chopped
35g freshly grated Parmesan
60ml good-quality extra virgin olive oil
Preheat the oven to 180°C, 160°C Fan, 350°F, Gas 4.
Split the nectarines in half, remove the stones and place on a baking tray lined with baking parchment. Rub all over with olive oil and sprinkle with a little sea salt. Roast in the oven for 15 minutes.
Meanwhile, to make the walnut pesto, place the walnuts on a baking tray and toast in the oven for 5-8 minutes. Set aside and leave to cool. Chop the nuts finely. Mix the parmesan, walnuts and olive oil in a bowl.freshly grated Parmesan, walnuts and olive oil in a bowl and stir to combine.
Place the rocket in a bowl. Add a pinch of sea salt and drizzle the leaves with a little extra virgin olive oil and some pomegranate molasses.
To serve, place a bed of rocket salad on each plate. Sit 2 roasted peach halves on each plate. Break up the mozzarella into chunks and place it around the leaves. Spoon some walnut pesto over the peaches and rocket. Drizzle some pomegranate molasses over the mozzarella and the peaches. Serve while the peaches are still warm.
BASIC VINAIGRETTE FOR TOSSED SALAD
¼ tsp Dijon mustard
1 tabsp sherry or balsamic vinegar
Pinch of salt
4 tabsps extra virgin olive oil, such as Ligurian olive oil
Pinch of salt and grind of pepper
Optional extra: pinch of sugar or a tiny drizzle of honey
Place all the ingredients for the vinaigrette in a screw cap jar and give it a good shake.
Note: if you have a very strong flavoured extra virgin olive, use half extra virgin and half sunflower oil.
SALAD WITH AVOCADO, PINE NUTS AND SHAVINGS OF PARMESAN
Selection of lettuce leaves
6 ozs/170g streaky bacon, in one piece
¾ oz/20g pine nuts, toasted
A few shavings of fresh Parmesan cheese
18 baby cherry tomatoes
2 tabsp white wine vinegar
4 tabsps olive oil
4 tabsps sunflower oil
Salt and pepper
For the Parmesan croutons
2 thick slices white bread, cut into cubes
Half oz/15g butter
Half tabsp olive oil
A sliver of garlic, crushed
Half oz/15g Parmesan, freshly grated
To make the Parmesan croutons
Preheat the oven to 180C, 350F, Gas 4. Cut the bread into half inch/1cm cubes and place in a bowl. Heat the butter and olive oil in a small saucepan and add the crushed garlic. Cook for a minute or so, not allowing the garlic to brown. Pour this over the bread, tossing the cubes as you go, so that they are all well coated. Mix in the grated Parmesan. Spread the croutons out on a baking sheet and place in the oven on a high shelf until lightly golden all over, about 10 minutes. The croutons may be made a few hours in advance and kept in an airtight container.
To prepare the salad
Wash and dry the salad leaves and tear into bite size pieces. To make the dressing, place all the ingredients in a screwcap jar and give it a good shake. Roast the pine nuts in a hot oven (180C, 350F, Gas 4) until lightly golden, about 3- 4 minutes. Alternatively, you may place the nuts under the grill but you must watch them like a hawk and give them a shake once or twice to toast them evenly.
Salad with avocado, pinenuts and parmesan shavings cont.
Pour a drop of olive oil into a frying pan and cook the lardons of bacon until crisp and golden. Drain on kitchen paper.
To assemble the salad
Remove the skin from the avocado, cut in half and remove the stone. Place the avocado on a chopping board, cut into cubes, season with salt and spoon over a little dressing. Add to the salad leaves, along with the halved cherry tomatoes, the bacon and pinenuts. Toss the salad leaves with just enough dressing to make the leaves glisten. Scatter over the croutons and using a vegetable peeler. Shave some fresh Parmesan over the top.
250g medium-coarse bulgur
100g spring onions, finely sliced
200g cherry tomatoes, chopped
4 tbsp roughly chopped fresh flat-leaf parsley
2 tbsp roughly chopped fresh mint
6 tbsp extra virgin olive oil (plus extra if necessary
Juice of 1 lemon, about 5 tbsp (or to taste)
Salt and freshly ground pepper
Soak the bulgur wheat in cold water for 30 minutes. It will expand. Drain it and squeeze out as much moisture as possible with your hands, then spread it out on a clean dry tea towel to dry further.
In a large bowl mix the bulgur with the spring onion and tomatoes. Season to taste with salt and pepper. Add the parsley, mint, olive oil and lemon and mix well. Taste and season, add more oil and lemon if you feel it is necessary, it should be distinctly lemony.
ROASTED SQUASH WITH MINT & POMEGRANATE MOLASSES DRESSING
1 large butternut squash
1 tbsp honey/maple syrup
1 tsp ground cinnamon
Salt and black pepper
For the dressing
3 tsps pomegranate molasses
6 tabsps olive oil
1 small clove garlic, crushed
15 mint leaves, finely chopped
Squeeze of lime juice
20g pumpkin seeds?
Oven temp: 200C, 400F, Gas 6
Preheat the oven. Cut the squash in half lengthways, remove and discard the seeds. Leaving the skin on, cut it into thick wedges. Put these in a large bowl with the cinnamon, 2 tablespoons olive oil, ¾ tsp salt, ½ tsp pepper and honey or maple syrup and rub evenly into the squash. Lay the squash skin side down on the oven tray and roast for 25-30 minutes, until soft and starting to colour. Remove and leave to cool.
Lower the oven temperature to 160C/320F/gas mark 2½. Lay the pumpkin seeds on an oven tray and roast for around six minutes until coloured. The skins will pop open and they'll go light and crisp. Remove and set aside.
Combine all the ingredients for the dressing.
To serve, lay the squash wedges on a platter, drizzle over the dressing and scatter the seeds on top,
ROASTED CARROT SALAD
750g carrots, cut diagonally into 2.5cm thick slices
1 tsp ground cumin
2 tsps ground coriander
Freshly ground black pepper
Juice of 1 lemon
3 tbsp maple syrup or agave syrup
100g soft goat’s cheese
1 pomegranate, halved and seeds removed (see below)
Preheat oven to 200C/400F/Gas 6
Remove the tops from the carrots. Slice the carrots into quarters lengthways (or 6 depending on their size). Place in a bowl and drizzle with a little olive oil, season with salt and black pepper and the coriander and cumin. Mix by hand until the carrots are well coated. Line a large baking sheet with parchment paper and place the carrot pieces on the baking sheet. Roast in a preheated oven for about 20-30 minutes. Mix the maple syrup and lemon juice together. Ten minutes before the end of the cooking, drizzle the maple and lemon juice over the carrots. Cook until the carrots are tender but still with a slight bite to them. Remove from the tray and allow to cool.
Arrange the carrots on a platter. Crumble over the feta cheese and scatter over some pomegranate seeds.
How to deseed a pomegranate
Place half a pomegranate cut side down in your palm. Holding your hand over a bowl, tap the skin of the pomegranate with a wooden spoon and let the seeds slip through your fingers. Keep tapping the skin until all the seeds fall out. Some of the seeds in the bowl may still be encased in the white membrane so remove this and discard.
WILD RICE & BASMATI RICE SALAD WITH PECANS, APRICOTS & DRIED CRANBERRIES
1 tabsp olive oil
200g basmati white rice
100g wild rice
1 cup chopped pecans or almonds, toasted
Large bunch flat leaf parsley, chopped
Small bunch of dill, chopped
60g dried cranberries
Handful of dried apricots, sliced into strips
For the dressing
2 tabsps fresh orange juice
1 tbsp finely chopped shallot
1 ½ tbsp balsamic vinegar
1 tsp Dijon mustard
1 clove garlic, crushed
5 tabsps extra-virgin olive oil
Place a tablespoon of olive oil in a pan and heat. Add the rice and a pinch of salt, and stir over the heat. Carefully add 200ml of boiling water, bring to the boil, and then reduce the heat to a minimum, and cook for 15 minutes. Remove from the heat and leave covered (with a clean tea towel, and then the lid) for 10 minutes. Uncover and leave to cool completely on a tray.
Rinse wild rice in a sieve under cold water, then combine with cold water to cover by 2 inches in a saucepan. Simmer, covered, until tender, about 35 minutes. Drain and rinse in a sieve with cold water. Allow to drain.
Make vinaigrette while the rice simmers. Whisk together juice, shallot, vinegar, mustard and garlic. Gradually add oil, whisking until emulsified and season with salt and pepper. Stir together rices, vinaigrette, nuts, parsley, dried fruit and salt and pepper. Season to taste. Serve at room temperature.
This salad keeps covered and chilled for up to 3 days. However, remove from the fridge at least an hour before serving to allow it to come back to room temperature.
CHICKEN SKEWERS WITH FRESH SPICES
6 chicken breasts, skin removed
Juice of 1/2 lemon
6 tabsps yoghurt
1" cube fresh ginger, peeled
2 cloves garlic
1 tsp ground cumin
1/8 tsp cayenne pepper
1/4 tsp turmeric
Salt and freshly ground pepper
Cut chicken breasts in half, lengthwise and then cut each half, crosswise, into three or four, more or less equal pieces. Place the chicken pieces in a bowl and sprinkle with the lemon juice. Let sit for 10- 20 mins.
Grind cumin seeds in a coffee grinder. Remove and add ginger and grind to a paste. Mix the yoghurt, ginger, crushed garlic, cumin, cayenne and turmeric. Press through a sieve over the chicken pieces, extracting as much paste as possible. Cover and refrigerate for 6-24 hours.
Preheat the grill. Thread the chicken onto metal skewers. Place the chicken on a grill pan and place under the grill. Cook for about 12-15 minutes, turning the chicken skewers so that they are cooked all over.
Note: If you don’t have metal skewers, soak some wooden skewers in a bowl of water for about an hour. Thread the chicken onto the wooden skewers.
250g dried chickpeas
½ medium onion, finely chopped (about 80g)
1 clove of garlic, crushed
1 tbsp chopped parsley
2 tbsp chopped coriander
1 tsp ground cumin
½ tsp ground coriander
¼ tsp ground cardamom
½ tsp baking powder
1-2 tbsp plain flour
Sunflower oil for frying
Place the chickpeas in a large bowl, cover with plenty of cold water and leave to soak overnight.
The next day, drain the chickpeas well, and combine them with the herbs, onion and garlic and blend in a food processor until finely chopped and holding it’s shape – but not mushy. It might be necessary to do this in batches. Add the spices, baking powder, 2-3 tbsp of water and the flour. Season well. Mix well by hand until smooth and uniform. The mixture should hold its shape, but also be quite wet. Taste and check for seasoning. Cover and leave in the fridge for about an hour until ready to use.
Fill a deep heavy based medium saucepan with sunflower oil (to about 7cm up the side of the pan). Heat the oil to 180C.
With wet hands, press 1 tablespoon of the mixture in the palm of your hand to form a patty or ball the size of a small walnut. Press well as they tend to break.
Deep fry them in batches for 4 minutes or until well browned and cooked through.
Drain in a colander lined with absorbent paper.
Serve immediately with pita breads, fresh vegetable salad and choice of hummus, greek yoghurt.
The basic recipe for this tortilla is with potatoes only and is wonderful on its own. You may add other ingredients to the potatoes such as roasted peppers, aubergines, cubes of feta cheese, spinach or whatever.
2 ¼ lbs/1kg potatoes
1 large onion
6 tabsps olive oil
Equipment: 10” frying pan, preferably non stick
A flat lid, the diameter of the pan, for turning the tortilla – or improvise with a cake or cardboard base covered in tin foil and rubbed with a little olive oil
Peel and slice the potatoes into very thin rounds. Heat the olive oil in the pan and add the potatoes. Season with salt and pepper. Cook the potatoes until completely tender, turning them frequently. It doesn’t matter if they break up a bit during all the tossing and turning. Finely chop the onion, add to the pan and mix in with the potatoes. The onions will have softened by the time the potatoes are ready.
In a bowl large enough to mix the potatoes, beat the 5 eggs with a hand whisk until tripled in volume. Add the potatoes to the bowl and mix around gently. Add another drop of olive oil to the pan and pour the potato and egg mixture back into the pan. Cook over a medium heat just until the underside is golden. You may take a peep underneath to check if the tortilla is ready to be turned. Place a flat lid over the frying pan and flip the tortilla over onto it. Add another drop of oil to the pan and slide the tortilla back into it. Cook for another few minutes until the underside is also golden. The tortilla will not take very long on the second side. Ideally, the tortilla should be still slightly soft in the centre when you go to eat it.
When the tortilla is ready, place the lid over the frying pan and turn it upside down onto the lid. Place a serving plate or breadboard on top of the tortilla and then flip it over once again – the reason for flipping it twice is that the first side generally is cooked to a more uniform golden colour.
SUMMER DRINKS - TOMAS CLANCY
Charred Vegetables and Barbecued Meats:
Chicken Run, Malbec, Chile 2014, €10.95 down from €13.95 ( O’Briens)
Dona Paula Estate Malbec, Mendoza, Argentina 2012, €15.95
Masi. Paso Doble, Corvina – Malbec Blend, Argentina 2013, €15.95
Catena, Malbec, Mendoza, Argentina 2013, €19.95
Chateau de Cedre, Heritage, AC Cahors 2014, €16.95
Chateau de Chambert, Mablec – Merlot, AC Cahors 2009, €25.95
SOFTER, CHEESE OR CHICKEN DRIVEN SUMMER DISHES: DON’T DISMISS LIGHT JUICY OR LIGHT NEAR SAVOURY REDS
Rizzardi, Bardolino Classico, Italy 2014
Piuma, DOC Montepulciano d'Abruzzo 2014, €10.36 down from €12.95
Philip Milan, Rouge, AC Rully 2013, €17
Jean-Claude Regnaudot, AC Bourgogne 2014, €17.15
Louis Jadot, AC Bourgogne 2013, €17.95
BUT OF COURSE COMPLEX AND AROMATIC WHITES, DELIGHT HERE TOO:
Chateau de Pennautier Viognier 2015, €14.95 ( The Corkscrew, Dublin)
Kir Yianni, Petra, Greece 2015, €16.95
Domaine de Begude, Le Belle Ange, Chardonnay-Chenin Blanc 2014, €16.95 ( buy one and get the second half price is a promotion in O’Briens nationwide in June )
Domaine de Roc Blanc, Picpoul de Pinet , Languedoc 2015, €15.95
Muros Antigos Alvarinho, Portugal 2013, €17.99 ( Celtic Whiskey Shop, Dublin)
Terras Gauda O Rosal, DO Rias Baixas 2014, €23.95
SUGGESTIONS FOR BALSAMIC DRIVEN SALADS:
This is where the Sauvignon Blanc comes into its own, meeting and matching acetic acid, sip by sip.
Robert Cantin Sauvignon Blanc Chailloux, Loire France 2013, €14.99
Astrolabe, Sauvignon Blanc, Malborough 2014, €14.95 down from €18.95
Cloudy Bay, Sauvignon Blanc 2014, €35
Chateau de Sours, Entre Deaux Mers Rose 2015, €16.95
Mas Belle Eaux Rose, Languedoc 2013, €14.45
L’Ostal Cazes Rose, Grenache- Syrah, Minervois 2015, €14.95 ( owned by Chateau Lynch Bages – mild Irish connection and sold out last year too quickly, on offer with second bottle at half price from O’Briens )
Chateau Miraval, Coteaux d’Aix-en-Provence 2015, €29.50 ( The Brangalina Wine
Chateau La Costes, Coteaux d’Aix-en-Provence 2015, €19.95
Bailly-Reverdy, Sancerre Rose 2011, €22.35
The boutique high quality Irish artisan products now available, add still water for purity, sparkling water for pizzaz
Elderflower – Richmond Cordial Company, Carrickboy, No.9 Cordial , widely available
Blackcurrant – Mr. Jeffers, Blackcurrant Cordial , around €6
IRISH GIN, ANOTHER RAPIDLY EXPANDING PRODUCT:
This is now a rapidly expanding source of brilliant artisan production with the emphasis on botanicals that are locally and most importantly seasonally sourced.
Dingle Pot Still Gin, Dingle Distillery, €33.99
Dingle Four Seasons Gin, Four 20cl bottles of each season, €65
Shortcross Gin, Rademon Estate, €52.99
Glendalough Gin Wild Botanical Spring, €47
Blackwater Gin Wexford Strawberry Gin, Blackwater Distillery €31