summer - Bord Bia

Transcription

summer - Bord Bia

the chefs’
summer
kitchen
Cookbook 2012
C e l e b r at e G a r d e n L i f e
Enjoy Good Food
Your food is our passion
bordbia.ie/recipes
Timetable for Chefs’ Summer Kitchen, Bloom 2012
Thursday 31st May
page
10.30-11.15
Jenny Bristow
Food Writer
12.00-12.45
Neven Maguire
MacNean House and Restaurant, Co. Cavan
25
5
1.30-2.15
Máire Dufficy
Bord Bia Food Advisor
10
3.00-3.45
Jenny Bristow
Food Writer
4.15-5.00
Máire Dufficy
10
5
Friday 1st June
10.30-11.15
Neven Maguire
25
12.00-12.45
Sheila Kelly
19
1.30-2.15
Neven Maguire
25
3.00-3.45
Sheila Kelly
19
4.15-5.00
Lynda Booth
Lynda Booth's Dublin Cookery School, Dublin
3
Saturday 2nd June
10.30-11.15
Neven Maguire
25
12.00-12.45
David Rice
Cook's Academy Cookery School, Dublin
32
1.30-2.15
Neven Maguire
25
3.00-3.45
Rozanne Stevens
The Rozanne Stevens' Cookery School, Dublin
38
4.15-5.00
Donal Skehan
Food Writer
36
Sunday 3rd June
10.30-11.15
Catherine Fulvio
Ballyknocken House & Cookery School, Co. Wicklow
17
12.00-12.45
Máire Dufficy
10
1.30-2.15
Catherine Fulvio
Ballyknocken House & Cookery School, Co. Wicklow
17
3.00-3.45
Máire Dufficy
10
4.15-5.00
David Rice
Cook's Academy Cookery School, Dublin
32
Monday 4th June
10.30-11.15
Neven Maguire
25
12.00-12.45
Sheila Kelly
19
1.30-2.15
Donal Skehan
Food Writer
36
3.00-3.45
Neven Maguire
25
4.15-5.00
Sheila Kelly
19
NB: The schedule is correct at time of print but may be subject to change
For more information and recipes, contact: Bord Bia, Clanwilliam Court, Lower Mount Street, Dublin 2
Tel: (01) 668 5155 Fax: (01) 668 7521 Web: www.bordbia.ie
the chefs’
summer
kitchen
Cookbook 2012
C e l e b r at e G a r d e n L i f e
Enjoy Good Food
These recipes have been specially prepared for you
by a wonderful group of Irish Chefs. The Chefs
are listed in alphabetical order overleaf and their
recipes are listed in the order in which they will
demonstrate them. We hope you enjoy using the
recipes throughout the year to create delicious
dishes for family and friends.
Always choose food with the Bord Bia Quality Mark so
you can trust that it is produced to the highest Bord Bia
standards and you know where it comes from.
1
2
Recipe Contents
Lynda Booth
Neven Maguire
3 Ravioli with a Selection of Cheeses
4 Seared Scallops with Inch Black Pudding
and Pea Foam
4 Passion Fruit Fool with Irish Blueberries
5 Picnic Rolled Scone Bread with
Guinness Soaked Raisins and Rhubarb
6 Tray Baked Summertime Lemon
and Thyme Chicken
7 Summertime Fruit Salad in a Jar
7 Lemon Chantilly Cream
8 Irish Breakfast Soda Bread with Bacon,
Egg and Tomato
8 Salmon and Local Catch Wrapped in Herbs
9 Summer Fig Upside Down Cake
25 Crispy Cheese in Kataifi Pastry
with Sauce Vierge
26 Seared Striploin Steak with Sauce Diane
and Roast Garlic Mash
27 Caramelised Bananas with Chocolate Mousse
and Orange Caramel Sauce
27 Spun Sugar Curls
28 Smoked Chicken Salad with Sesame Ginger
Dressing and Crispy Vegetables
28 Lamb Burger with Yoghurt and Mint Dip
29 Buttermilk Panna Cotta with Poached Rhubarb
29 Smoked Salmon, Avocado and Quail Salad
30 Spicy Lamb Cutlets with Guacamole
and Tomato Salsa
31 The MacNean Cheesecake with
Strawberries and White Chocolate
Máire Dufficy
David Rice
10 Loin of Bacon with Plum Sauce
11 Lamb Casserole with Cinnamon
and Courgettes
12 Soy Braised Pork Chops
12 Beetroot Relish
13 Bacon Egg and Spinach Pies
13 Tomato and Red Onion Salad
14 Butterfly Leg of Lamb with
Anchovy and Rosemary Topping
15 Spicy Beef Tortilla Wraps
16 Moroccan Style Meatballs in Tomato Sauce
16 Chickpea Salad
32 Goats’ Cheese, Aubergine and Tomato Galette
with Rocket and Basil Pesto
32 Rack of Lamb with a Herb Crust
and Spring Vegetables
33 Buttermilk Panna Cotta
with Roasted Rhubarb
34 Pan-fried Wild Mushrooms with
Cheese and Thyme Butter
35 Pan Roasted Chicken with Black Pudding
served with a Fricassé of Potato Gnocchi,
Pancetta and Pea in Tarragon Velouté
35 Lemon Tiramisu
Catherine Fulvio
36 Cheesey Ham Hock Spinach Crêpes
36 Summer Berry Layered Pavlova
37 Jam Jumble Crumble Tart
Jenny Bristow
17 Wicklow Beef Salad with Cool Cucumber,
Ginger and Lime Dressing
18 Tandoori Lamb Burgers
18 Creamy Strawberry and Blueberry Pots
Sheila Kelly
19 Loin of Bacon with Plum Sauce
20 Moroccan Style Meat Balls in Tomato Sauce
21 Lamb Stir-fry with Leeks and Peppers
22 Butterfly Leg of Lamb with Anchovy
and Rosemary Topping
23 Beef Casserole with Sliced Potato Topping
24 Beef Burgers with Bacon, Farmhouse Cheese
and Beetroot Relish
Donal Skehan
Rozanne Stevens
38 Harissa Lamb Skewers
38 Pomegranate Quinoa Tabouleh
39 André's Halloumi, Peach and Chilli Salad
40 Grilled Pineapple with Chocolate Chilli Sauce
and Minty Crème Fraîche
Lynda Booth
To make the Sage Butter: Put the butter to
melt in a small saucepan with the sage leaves.
Allow to infuse and keep warm.
Lynda Booth's Dublin Cookery
School
Ravioli with a Selection
of Cheeses
3
Fill a wide saucepan with about 4 litres water
and bring to the boil. Add 1 level tablespoon
table salt. Cook the ravioli for 2-3 minutes or
until the pasta is tender but still with a bite to
it. Drain the pasta. Place a few ravioli in some
wide soup bowls and spoon over the warmed
sage butter. Sprinkle with some freshly grated
parmesan.
Makes about 40 small ravioli
Homemade pasta made with 500g pasta flour
55g Knockdrinna goats’ cheese
55g Parmesan
100g Ardagh Castle ricotta cheese
8 basil leaves
Sage butter
200g butter
12 sage leaves
Extra parmesan for serving
Grate the goats’ cheese and the parmesan
and mix with the ricotta. Finely shred the basil
leaves and mix in. Make little balls of filling
about the size of a large marble and place on a
plate. Cover and refrigerate until ready to use.
Roll the pasta out to the finest setting on the
machine. Cut out circles of pasta dough large
enough to fill each ravioli. Dip a pastry brush
in water, shake off the excess and dampen the
outside rim of each alternate pasta disc. Place
the filling in the centre, place another disc on
top and seal the parcel. Repeat with the rest
of the filling.
Bord Bia’s Chefs’ Summer
Kitchen supported by Bosch
4
Seared Scallops with Inch
Black Pudding and Pea
Foam
Serves 8-10
8-10 large scallops
Dash of sunflower oil
Butter, for pan frying the scallops
8 slices Inch black pudding, about 2cm thick
Pea foam
400g frozen peas
230g water
70ml cream
15g smoked bacon
Sugar/salt
To make the pea foam: Put all the
ingredients as listed above into a small pot.
Bring to the boil and simmer for 2 minutes.
Immediately remove from the heat. Purée
the pea mixture in the blender until totally
smooth. Taste and season with a pinch of salt
and sugar. Pass through a fine sieve. Cool and
refrigerate until ready to use.
Just before serving, heat a frying pan with a
dash of oil and add the slices of black pudding.
Cook without disturbing until golden on the
outside. Turn over and repeat on the other
side. Place on a piece of kitchen paper to
remove excess oil.
To panfry scallops: Dry the scallops on
kitchen paper. Heat a non stick pan, add a
small dash of olive oil and when the pan is very
hot, put the scallops on the pan in a single
layer. Season the scallops individually with
salt. Cook on a high heat on the first side until
golden, about 1 minute or less, depending
on the thickness. Turn over and repeat on the
other side. Cook for another minute or two
on the second side. Add a generous knob
of butter to the pan and spoon the foaming
butter over the scallops. Remove the scallops
from the pan and place on a warm plate.
To serve: Reheat the pea sauce. Place the
panfried black pudding in the centre of
the plate and sit a scallop on top. Serve
immediately.
Passion Fruit Fool with
Irish Blueberries
Serves 4
5 passion fruit
(or use 75ml passion fruit juice)
85g unsalted butter
70g castor sugar
2 eggs and 2 yolks, beaten
2 rounded tablesp. Greek yoghurt
1 tub crème fraîche
150g fresh Irish blueberries
Halve the passion fruit and scoop out the pulp
into a small saucepan (or if using passion fruit
juice, simply add this to the saucepan). Add
the butter and sugar. Cook over a medium
heat just until the butter melts.
Beat the eggs and yolks in a medium size bowl.
Place a sieve beside your bowl for later use.
Using a hand whisk, whisk the passion fruit
mixture into the eggs, whisking continuously,
until they are well combined. Return the
mixture to the saucepan and cook it, whisking
constantly, until it is just about to come to
the boil. The curd should have thickened
noticeably at this point. Pour the passion fruit
curd directly into your bowl through the sieve.
Cool and refrigerate until completely cold,
about 2 hours.
Fold the Greek yoghurt and crème fraîche
very gently into the curd. Layer the passion
fruit fool with blueberries in 4 glasses and
finish with a scattering of blueberries on the
top. The Fool may be served immediately - or
made in advance and kept in the fridge.
Jenny Bristow
Make the filling by mixing the raisins,
Guinness, chopped rhubarb and sugar.
Spread on top of the rolled dough.
Food Writer
Picnic Rolled Scone Bread
with Guinness Soaked
Raisins and Rhubarb
Serves 6-7
450g plain flour and 2 teasp. baking powder
or
450g self-raising flour
25g polyunsaturated fat
12½g castor sugar
2 eggs – lightly beaten
125ml milk – full cream or low fat
50g softened butter or polyunsaturated fat
Filling
100g raisins
4 dessertsp. Guinness
1 stick rhubarb – chopped
25g soft brown sugar
Grease a round 18-20cm tin and dust lightly
with castor sugar.
Sieve the flour into a large bowl and add
the baking powder if necessary. Cut and
rub in the polyunsaturated fat until the
mixture resembles fine breadcrumbs. Add
the sugar, egg and milk and mix to a firm
dough. Turn out onto a floured surface, knead
lightly and roll out to a rectangular shape
approximately 30x23cm and 1½cm inch thick.
5
Brush around the edges of the dough with
cold water – this will help seal the edges – and
roll the dough up loosely into a log shape,
making sure it is even and well-shaped. Using
a sharp knife, cut the log into 7 slices and
arrange flat in the tin with one in the centre.
Bake in the oven at Gas Mark 6, 200°C (400°F)
for 15-20 minutes until risen and golden.
Remove from the tin and leave to cool.
The scones will retain their individual
roly-poly shape and can be separated easily.
6
Tray Baked Summertime
Lemon and Thyme Chicken
A tasty recipe, full of summer flavours and
goodness and made with a wonderful sauce.
The crunch topping is made with croutons
and pine nuts.
Chicken stock
3-4 chicken thighs, wings or drumsticks
1 onion – thickly sliced
1 carrot – thickly sliced
1 bay leaf
1 bunch of parsley
1.2 litres water
425g tin low-fat chicken soup
The filling
450g chicken – skinned and cut into strips
2 dessertsp. soy sauce
Freshly ground black pepper
1 onion – coarsely sliced
450g asparagus – lightly steamed
225g mushrooms – thinly sliced
The topping
2 slices bread – cut into cubes
2 dessertsp. olive oil
Zest of 1 lemon
1 teasp. lemon thyme
50g pine nuts
To make the chicken stock: You need to
make a good chicken stock for the sauce.
Place the chicken, onion, carrot, bay leaf and
parsley in a large pan, add the water, cover
and simmer gently for 1¼-1½ hours. Remove
the pan from the heat and leave to one side
to cool. When the stock has cooled it should
be easy to remove the skin from the top. Now
drain the stock and return it to the pan.
For this recipe, add the low-fat chicken soup
to the pan and bring to the boil. Cook for one
minute and then leave it to cool slightly.
To cook the chicken: Place the chicken strips
in a hot non-stick pan and sprinkle them with
soy sauce and black pepper. Cook over a high
heat for 3-4 minutes, tossing regularly, until
the chicken has absorbed all the flavour of
the soy sauce. Add the onion, asparagus and
mushrooms and continue cooking for 3-4
minutes. Transfer the chicken and vegetables
to an ovenproof dish approximately 20-23cm
in diameter. Pour the stock on top.
To make the topping: Toast or deep fry the
bread to make croutons. Place them along
with the oil, zest, lemon thyme and pine nuts
in a shallow pan and cook for 2 minutes,
stirring regularly. Sprinkle the mixture over the
top. Bake in the oven at Gas Mark 5, 190°C
(375°F) for 30-35 minutes.
Serve with a crisp green salad.
Summertime Fruit Salad
in a Jar
Lemon Chantilly Cream
A riot of colours and flavours, fruit salad is one
of those desserts fit for any occasion – this one
is particularly good for picnics as the fruit is
packed into an airtight jar. A little liqueur of
your choice can also be added to the syrup.
Serves 8
2 kiwi fruit
110g strawberries
110g blackberries
110g raspberries
2 pears
2 star fruit
2 peaches
2 nectarines
2 red plums
2 yellow plums
Zest and juice of 1 orange
Zest and juice 1 lemon
25g castor sugar
125ml white wine dessert wine
e.g. Muscat De Beaumes de Venise
1 vanilla pod – split
2-4 dessertsp. liqueur e.g. Marsala, Irish Mist
or Sherry – optional
To make the fruit salad: Cut the fruit into
attractive, even-sized wedges. Remove the skin
from the kiwi, but leave the skin on the pears,
peaches, nectarines and plums.
To make the fruit syrup: In a large saucepan,
gently heat the zest and juice of the orange
and lemon. Add the sugar and stir until it is
completely dissolved. Bring the mixture to the
boil and remove from the heat. Set the pan to
one side to allow the fruit syrup to cool slightly,
then add the dessert wine, vanilla pod and a
splash of liqueur if desired.
When the syrup has completely cooled,
place the assorted fruit in a large glass jar,
pour over the syrup, seal and chill for at
least 1 hour before serving. The fruit salad
will keep for up to 2 days in the fridge.
Delicious topped with a little yoghurt,
ice-cream or Lemon Chantilly Cream.
7
150ml double cream 2 tablesp. milk – ice cold
2 tablesp. icing sugar
½ tablesp. vanilla essence
1 tablesp. water - iced
Zest of ½ lemon
Place the cream and milk in a very cold bowl
and whisk until the mixture doubles in volume.
This should take approximately 3-4 minutes.
Add the icing sugar, vanilla essence, water and
lemon zest and continue to whisk for a further
minute.
Spoon the cream into a serving bowl and place
in the fridge for at least one hour to let the
flavours develop.
8
Irish Breakfast Soda Bread
with Bacon, Egg and
Tomato
A novel way to serve the best of an Irish
breakfast garnished with scallions and
black pepper
450g Soda Bread flour
250ml buttermilk or milk
1 egg
Salt and pepper
8 rashers – lightly grilled
110g baby tomatoes
25g sundried tomatoes
2 eggs – lightly beaten
1 dessertsp. parsley – finely chopped
2-3 scallions – finely chopped
To Make the Soda Bread: Pre-heat the oven
to Gas Mark 6-7, 220°C (195°F) fan assisted
ovens.
Place approximately 450g soda bread flour into
a bowl, add milk, 1 egg, black pepper and mix
with a spoon to form a soft dough.
Mould the dough into a round or rectangular
tin and top with the lightly cooked bacon,
tomatoes and scallions. Pour over the beaten
egg and bake in the oven until well cooked
(approximately 30 minutes). Garnish with
parsley.
Serve hot, cut into chunks with freshly brewed
coffee.
Salmon and Local Catch
Wrapped in Herbs
Salmon cooks beautifully whichever way
you choose: grill, poach, bake or fry. In this
recipe I have used the salmon fillets and local
catch cut into strips or pieces lightly tossed in
herbs and peppercorns, then served in a light
sauce spiced with paprika and textured with
cucumber.
Serves 4
680g salmon/local fish cut into chunks or
strips
300gms white fish – hake or whiting
½ cup finely chopped herbs (parsley, basil,
dill and fennel)
1 dessertsp. finely crushed peppercorns
30g butter and 2 dessertsp. oil
2 dessertsp. lemon juice
½ teasp. paprika pepper
¼ cucumber, peeled and cut into strips
2 dessertsp. crème fraîche
2 dessertsp. low fat yoghurt or 140ml cream
125ml sparkling wine
This dish can also be cooked with trout. A
combination of pink and white fleshed fish
works well together e.g. salmon and hake,
haddock, turbot or trout with brill or whiting.
Cut the fish fillets into strips or chunks then
toss in the chopped herbs. A variety of herbs
can be used but I like the combination of
flavours of parsley, basil and fennel. Use only a
little fennel as it has a stronger aniseed flavour
yet has the ability to bring out the flavour of
fish. Sprinkle with lightly crushed peppercorns
and pat down well. The oil in the salmon will
help the herbs bind to the salmon without the
addition of any extra oil or egg.
Currently some 40,000 farmers and over 150 food
processors and packers are members of the Bia Bia Quality
Assurance Programme.
Heat the oil and butter in the pan then
carefully add the fish pieces. Cook for 2
minutes on either side and only turn once,
or the fish will break up. When the fish is
almost cooked, pour over the lemon juice,
paprika pepper and cucumber. Do not
attempt to stir the fish or it will break up.
Add 2 dessertspoons of crème fraîche and 2
dessertspoons of low fat yoghurt and heat
through for a further minute. Add wine.
Turn off heat and just allow the sauce to heat
through gently before serving.
To Serve: Garnish with lemon and lime twists;
and paprika. Serve with pasta.
9
Summer Fig Upside Down
Cake
Serves 6-8
225g plain flour – sieved
½ teasp. baking powder
½ teasp. vanilla essence
125g butter
25g castor sugar
2 egg yolks
Filling
6 figs, or peaches may be used
50g butter
110g castor sugar
1 dessertsp. honey
Place the flour, baking powder, vanilla
essence, butter, sugar and egg yolks in a
food processor and whiz for approximately 2
minutes until all the ingredients bind together.
Alternatively, this pastry can be made by
hand. Place the flour and baking powder in
a bowl, cut and rub in the butter, then add
the sugar, vanilla essence and egg yolks.
Mix well until the pastry comes together to
form a dough. Wrap the pastry in cling-film
and rest in the fridge for 15-30 minutes.
To make the filling: Mix the butter and sugar
in an oven-proof frying pan or Tarte Tatin dish
until the mixture starts to caramelise. Place
the figs on top of the mixture in a circular
pattern. Cook for 10-12 minutes until the
figs are golden in colour and the sugar has
turned to caramel. Remove from the heat.
Roll out the pastry to fit the size of the Tarte
Tatin dish and lay it over the top of the figs,
tucking in any excess pastry tightly around
the figs. Place the Tarte Tatin in the oven Gas
Mark 6, 200˚C (400°F) for 10-12 minutes, then
reduce the heat to Gas Mark 4, 180˚C (350°F)
for a further 10 minutes or until the pastry is
golden and has risen slightly.
Remove from the oven and leave to cool
slightly. Using a knife, loosen the pastry
around the edge of the dish and place
a plate on top of it. Quickly turn upside
down so that the Tarte Tatin is flipped
onto the plate. Serve hot or cold.
10
Máire Dufficy
Loin of Bacon with Plum
Sauce
Easy to cook and full of delicious flavours.
Serves: 8
1½kg loin of bacon, trimmed
2 carrots, chopped
1 onion, chopped
1 bay leaf
Sauce
125mls hoisin sauce
60mls Chinese rice wine vinegar
60mls soy sauce
60g brown sugar
1 teasp. Chinese five spice powder
5 plums, stoned and quartered
To Serve: Cabbage and mashed potatoes
Place the joint in a large saucepan and cover
with cold water. Add the carrots, onion and
bay leaf. Bring to the boil, then simmer gently
for 20 minutes per half kg.
While the bacon is cooking place the hoisin
sauce, rice wine vinegar, soy sauce, brown
sugar and five spice powder in a small
saucepan over a medium heat. Bring to the
boil then reduce the heat and allow to simmer
for a couple of minutes until it becomes syrupy.
Stir occasionally. Remove from the heat and set
aside to finish later when the bacon is cooked.
Set the oven to Gas Mark 6, 200°C (400°F).
Take the joint from the saucepan and
transfer to a roasting tin. Score the fat.
Brush 3-4 tablespoons of the sauce over it.
Place the plums around the joint and add
100mls of the cooking liquid to the roasting
tin to prevent the sauce from burning.
Place the roasting tin in the oven for 30
minutes. Then remove from the oven and
allow the bacon to rest while you finish the
sauce. Add the plums and liquid from the
roasting tin to the sauce you have set aside
and bring to the boil, stirring gently so that
you don’t break up the plums.
Slice the bacon and serve with the sauce,
cabbage which has been thinly sliced and
sautéed with a little butter, and mashed
potatoes.
Lamb Casserole with
Cinnamon and Courgettes
A fresh flavoured Greek inspired dish
which can be served as a summer dinner
or a comforting winter meal.
Serves 6
750g shoulder of lamb, well trimmed
and diced
2 tablesp. rapeseed or olive oil
2 onions, finely diced
2 cloves of garlic, crushed
1 tablesp. ground cinnamon
400g tin of chopped tomatoes
500mls water or stock
Grated rind and juice of one lemon
2 bay leaves
1 tablesp. Worcestershire sauce
A little salt and freshly ground black pepper
2 courgettes, cut into 2-3cm chunks
1 tablesp. fresh mint leaves, chopped
Cherry Tomato, Cucumber and Olive Salad
250g cherry tomatoes, chopped
½ cucumber, chopped
100g Greek olives
½ chopped red onion
11
Heat a little oil in a frying pan and brown the
lamb in batches. Remove to a plate as it cooks.
Heat a little more oil in the pan and add the
onions. Cook for a couple of minutes until they
soften. Add in the garlic and cinnamon and
stir. Transfer to the saucepan with the meat,
then add in the tomatoes, stock or water,
lemon rind, bay leaves, Worcestershire sauce
and black pepper. Cover and bring to the boil.
Reduce the heat and simmer very gently for
2 hours. Then add in the courgettes and cook
for a further 10 minutes. Taste and season.
Before serving stir in half the lemon juice and
some chopped mint.
While the casserole is cooking steam some
peeled potatoes. When they are cooked drizzle
over a little melted butter, the remaining lemon
juice and chopped mint. Combine the salad
ingredients. Season with salt and black pepper.
Serve the casserole with the potatoes and
salad.
To serve: Potatoes tossed in butter, lemon
juice and mint
Independent auditors monitor the farms and processing facilities
at regular intervals to ensure compliance. Following certification
the Bord Bia Quality Mark can then be used on product.
12
Soy Braised Pork Chops
Beetroot Relish
These chops would also be delicious cooked
on the barbecue.
400g peeled and grated fresh beetroot
1 large red onion, chopped
3 cloves garlic, crushed
1 medium cooking apple, peeled and grated
300mls red wine
100ml balsamic vinegar
100g sugar
A little salt
Serves 4
4 pork chops, well trimmed
Marinade
4 tablesp. soy sauce
3 tablesp. red wine vinegar
½ teasp. five spice powder
1 tablesp. sweet chilli sauce
Zest and juice of 1 orange
Small piece ginger, approx 1-2cm,
finely grated
To serve: Sautéed pak choi and colcannon
Place the chops in a shallow dish. Combine
the marinade ingredients and then pour it over
the chops. Allow to marinate for 20 minutes
if you have time.
Heat a little oil in a frying pan. Shake the
marinade off the chops and add them to the
pan. Reserve the marinade. Brown the chops
on both sides. Then add the reserved marinade
to the pan along with 100mls water. Cover
with a lid or tin foil and allow to simmer for
about 15 minutes.
Remove the chops from the pan and keep
warm. Bring the juices in the pan to the boil
and allow them to thicken. This will take
about 5 minutes.
Serve the chops with the sauce, some sautéed
pak choi, colcannon and Beetroot Relish.
Heat a tablespoon of oil in a saucepan over
a medium heat. Add in the onion and garlic
and sauté gently for about 5 minutes until
softened. Remove from the pan. Heat a little
more oil and then sauté the beetroot for 10
minutes, stirring occasionally. Add back in
the onion and garlic mixture along with the
remaining ingredients.
Simmer gently for 35-40 minutes until it
thickens to a jam-like consistency. Allow to
cool then store in a fridge. It will keep for
3-4 weeks.
Bacon, Egg and Spinach
Pies
Tomato and Red Onion
Salad
A really tasty breakfast dish but, when served
with crusty bread, or potato wedges and salad
also makes a great lunch or dinner.
200g tomatoes, roughly chopped
½ small red onion, thinly sliced
Juice of ½ a lemon
Salt and black pepper
Bunch of chives, thinly sliced
Serves 4
12 streaky bacon rashers, rind removed
6 eggs
250mls low fat crème fraîche
2 tablesp. chopped flatleaf parsley
Pinch of cayenne pepper
Salt and freshly ground black pepper
50g spinach, washed and thinly sliced
25g mature cheddar cheese, grated
13
Combine all the ingredients and taste for
seasoning.
To serve: Crusty bread and Tomato
and Red Onion Salad
Preheat the oven to Gas Mark 4, 180°C
(350°F).
Grease 4 x 12cm round ovenproof dishes or
a 26cm quiche dish. Line the base and sides
with the rashers. (Loose bottom tins are not
suitable as the mixture will leak out). Whisk
together the eggs, crème fraîche, parsley,
cayenne pepper, salt and pepper.
Divide the spinach between the four dishes or
spread it over the base of the quiche dish, then
pour in the egg mixture. Sprinkle the cheese
on top. Bake for 20 minutes until the bacon
is crispy and the egg filling is just set. Serve
immediately with crusty bread and salad.
Products carrying the Bord Bia Quality Mark include pre-packaged
meat such as beef, chicken, duck, lamb, pork (including bacon,
cooked ham, rashers, sausages) and turkey; pre-packaged meals
containing meat; fruit, vegetables and eggs.
14
Butterfly Leg of Lamb with
Anchovy and Rosemary
Topping
The anchovies melt away in the cooking,
but add great flavour to the topping.
Serves 8
1 leg of lamb, 2½-3kgs, boned, well trimmed
and butterflied
50g tin of anchovies
8-10 sprigs of rosemary
Dash of wine or water
To serve: Green beans tossed with toasted
pinenuts and roast or gratin potatoes
Place the garlic, anchovies, leaves from 6 of
the rosemary sprigs, oil and black pepper in
a mini processor and whiz to combine. You
can do this with a mortar and pestle if you
prefer – mix the garlic and anchovies first,
then chop the rosemary leaves finely and
add them in along with the oil and pepper.
Place the lamb in a large non-metallic dish
and rub the mixture all over it. Cover with
clingfilm and set aside for 2 hours to allow
the flavours to combine. Overnight in the
fridge is even better.
(450°F). If the lamb has been chilled overnight,
bring it back to room temperature. Then place
it skin side up, in a large roasting tin. Scatter
the reserved rosemary sprigs over the top.
Roast the lamb for 10 minutes, then reduce
the temperature to Gas Mark 4, 180°C (350°F)
and continue to roast for another 35 minutes.
The lamb will be cooked medium at this stage.
Remove from the oven, transfer to a carving
board, cover loosely with foil and allow to rest
for 10 minutes before carving.
Add a dash of wine or water to the juices left
in the pan. Boil up and serve with the sliced
lamb, roast or gratin potatoes and green beans
tossed with toasted pinenuts.
Spicy Beef Tortilla Wraps
Roll up these tortilla wraps with the spicy beef
and salad filling for a simple and tasty meal
Serves 4
500g piece of sirloin steak, approx 2.5cm
thick
8 tortilla wraps
250ml tub of low fat crème fraîche
Marinade
Juice of 1 lime
½ teasp. ground cumin
2 green chillies, deseeded and finely
chopped (reserve one chilli to sprinkle
over the cooked dish)
2 tablesp. chopped fresh coriander
Tomato, Red Onion and Avocado Salad
250g cherry tomatoes, halved
1 red onion, finely chopped
1 large avocado, halved, stoned, peeled
and diced
1 red chilli, seeded and finely chopped
1 tablesp. fresh lime juice
15
Combine the marinade ingredients in a bowl.
Place the meat in a shallow dish and pour the
marinade over it. Leave to marinate for at least
5-10 minutes.
Mix all the salad ingredients together. Taste
and season with salt and black pepper. Set
aside while you cook the steak.
Heat a pan or barbecue. When it is really
hot add the steak and allow to cook for
4-5 minutes before turning and cooking for
another 4-5 minutes, depending on how
you like your steak cooked. A 2.5cm thick
steak will be medium rare at this point.
Allow to rest for a couple of minutes.
Heat the tortilla wraps as per packet
instructions. When the steak has rested, cut
into thin strips, pile onto the wraps along with
the salad and a spoonful of crème fraîche.
Sprinkle over the reserved green chilli.
16
Moroccan Style Meat Balls
in Tomato Sauce
The Moroccan spices make this dish fragrant
and full of flavour. You can add in a teaspoon
of the Moroccan spice mix, Ras al-hanut if
you wish. The baked eggs may seem strange
at first, but are really worth including.
Serves 4
400g lean minced beef
2 onions, finely chopped
1 teasp. ground ginger
1 teasp. ground cumin
1 teasp. paprika
1 teasp. Tabasco
2 tablesp. fresh coriander leaves, chopped
4 eggs
Extra herbs to sprinkle over when serving
Tomato Sauce
2 tablesp. tomato purée
200mls stock or water
1 teasp. sugar
To serve: Couscous or rice and a side salad
Heat the oven to Gas Mark 4, 180°C (350°F).
Heat a tablespoon of oil in a large frying pan.
Add the finely chopped onions and sauté
them over a medium heat for about 6-8
minutes while you assemble the rest of your
ingredients. When the onions are softened, but
not browned, transfer them to a plate to cool.
Meanwhile mix together the beef, garlic,
ginger, cumin, paprika, Tabasco, coriander and
mint. Season with a little salt and black pepper.
When the onion has cooled add half of it to
the meatball mixture. Combine well. Shape this
mixture into small balls, approximately 4cm in
diameter. (The meatballs can be frozen at this
stage and stored in the freezer for up to three
months. Allow to defrost fully before cooking).
Heat another tablespoon of oil in the frying
pan and brown the meatballs. As they brown,
transfer them to an ovenproof dish. Add the
remaining sautéed onion to the pan along with
the tomato purée, tinned tomatoes, stock or
water and the sugar. Bring to the boil, stirring
all the time. Reduce the heat and allow the
sauce to simmer for 10 minutes. Taste and
season.
Pour this mixture over the meatballs and
place in the oven, uncovered for 10 minutes.
Remove from the oven and break in the eggs.
Return to the oven and cook for another 10
minutes approximately until the egg whites
have set.
Sprinkle chopped herbs over the dish and serve
with either couscous or rice and a green salad.
Chickpea Salad is also delicious with this dish.
Chickpea Salad
Serves: 4
1 red onion, finely sliced
1 red pepper, finely sliced
225g tin chickpeas, rinsed and drained
Mixed salad leaves
1 tablesp. sherry vinegar
Place the onion, red pepper, chickpeas and
salad leaves in a bowl. Combine the sherry
vinegar and oil and then mix it through the
leaves.
Catherine Fulvio
Ballyknocken House & Cookery
School, Glenealy, Co. Wicklow
Wicklow Beef Salad with
Cool Cucumber, Ginger and
Lime Dressing
This recipe is a variation of my Vietnamese
Beef Salad – watch out as the beef hops in
the pan as it sautés because of the wonderful
marinade. It is a very popular recipe in our
cookery school and is perfect for a quick lunch
or supper. And there is no oil in the salad
dressing, so it’s super healthy too!
Serves 6
For the beef
2 beef fillets
2 tablesp. oyster sauce
1 tablesp. medium dry sherry
2 garlic cloves, minced
For the salad
Mixed salad leaves
Half a cucumber, thinly sliced
18 cherry tomatoes, halved
For the salad dressing
3 tablesp. Thai fish sauce (Nam Pla)
2 tablesp. sugar
1 lime, juice only
2 tablesp. water
1 tablesp. freshly grated ginger
2 garlic cloves, minced
½ chilli, minced
Sunflower oil, for frying
17
For the marinade: Cut the beef into 2cm
strips. Mix all the ingredients together in
a bowl, add the beef and coat. Refrigerate
and leave to marinate for as long as you
can, at least 30 minutes.
To prepare the salad: Wash the leaves
and tear into bite size pieces. Place in a
bowl and add the cucumber and tomatoes.
In a jug, mix the salad dressing ingredients
together and set aside.
To finish: Heat a frying pan and add the oil,
heat until searing. Add the beef in batches
if necessary, taking care not to overcrowd
the pan. Sear very quickly on full heat on
one side and when brown, turn over. The
beef should still be pink in the centre. When
the beef is ready, remove from the pan
immediately and set aside.
Mix half of the dressing with the salad leaves.
Divide between plates. Arrange the beef on the
plates, resting on the salad. Sprinkle some of
the dressing around the plate with a teaspoon.
Tip: Try this with fillet of pork and add some
toasted cashew nuts for a crunchy finish to
the salad.
18
Tandoori Lamb Burgers
Ballyknocken guests love lamb burgers.
These tandoori burgers are really delicious
and serving them on pittas makes a nice
change to burger buns.
Makes 10 small burgers
1kg good quality lamb, minced
1 small onion, finely chopped
2 garlic cloves, crushed
2 tablesp. mango chutney
2.5cm of ginger, finely grated
1 teasp. ground coriander
½ teasp. garam masala
¼ teasp. ground turmeric
Pinch of cayenne pepper
Sunflower oil, for frying
To serve
10 mini pitta breads
1 red onion, sliced
1 cucumber, sliced
Mango chutney
Mint raita (chopped mint with Greek
yoghurt)
Mix all the ingredients for the burgers in
a large bowl. Season with salt and pepper.
Break away a little of the mixture and cook
to check for seasoning. Adjust the main
mixture if necessary. Cover and chill for 1 hour.
Wash hands and leaving them wet, shape
the mixture into 10 burgers. Heat the
griddle pan or a BBQ to a hot heat. Brush
the burgers on both sides with oil and
cook for 3-4 minutes each side, or until
well browned and cooked through.
Warm the pittas on the barbeque. Slit open
and slide in the burger, sliced red onion,
cucumber, mango chutney and mint raita.
Serve with spicy potato wedges.
Tip: You can replace the minced lamb with
minced pork, if you prefer.
Creamy Strawberry and
Blueberry Pots
A lovely healthy way to finish a meal, or
get yourself some sealable kilner jars and
they make the perfect picnic dessert. It’s
very light and the amaretti biscuits give
it a beautiful flavour. It’s quick as you are
using ready made custard.
Serves 4
100g amaretti biscuits, crushed
4 tablesp. shelled pistachios, finely chopped
250ml pot readymade custard
250ml Greek yoghurt
2 tablesp. lavender honey
200g strawberries, hulled, finely sliced
175g blueberries
Mint leaves, to decorate
Mix the amaretti biscuits and pistachios
together. Combine the custard, yoghurt
and honey in a bowl.
Using dessert glasses, place a layer of the
pistachio crumb mix in the base, followed by
the strawberries, blueberries and the custard
mix. Continue to layer, ending with a layer
of custard mix. Decorate with mint leaves.
Tip: This recipe can be adapted to use any
fruit that you might have such as nectarines,
apricots or pears. You can also change the
nuts and use toasted chopped hazelnuts
or pecans. Edible flowers are another way
to decorate this gorgeous dessert.
Sheila Kelly
Loin of Bacon with Plum
Sauce
Easy to cook and full of delicious flavours.
Serves: 8
1½kg loin of bacon, trimmed
2 carrots, chopped
1 onion, chopped
1 bay leaf
Sauce
125mls hoisin sauce
60mls Chinese rice wine vinegar
60mls soy sauce
60g brown sugar
1 teasp. Chinese five spice powder
5 plums, stoned and quartered
19
Take the joint from the saucepan and transfer
to a roasting tin. Score the fat. Brush 3-4
tablespoons of the sauce over it. Place the
plums around the joint and add 100mls of the
cooking liquid to the roasting tin to prevent
the sauce from burning.
Place the roasting tin in the oven for 30
minutes. Then remove from the oven and
allow the bacon to rest while you finish the
sauce. Add the plums and liquid from the
roasting tin to the sauce you have set aside
and bring to the boil, stirring gently so that
you don’t break up the plums.
Slice the bacon and serve with the sauce,
cabbage which has been thinly sliced and
sautéed with a little butter, and mashed
potatoes.
To Serve: Cabbage and mashed potatoes
Place the joint in a large saucepan and cover
with cold water. Add the carrots, onion and
bay leaf. Bring to the boil, then simmer gently
for 20 minutes per half kg.
While the bacon is cooking place the hoisin
sauce, rice wine vinegar, soy sauce, brown
sugar and five spice powder in a small
saucepan over a medium heat. Bring to the
boil then reduce the heat and allow to simmer
for a couple of minutes until it becomes syrupy.
Stir occasionally. Remove from the heat and set
aside to finish later when the bacon is cooked.
Set the oven to Gas Mark 6, 200°C (400°F).
Independent auditors monitor the farms and processing facilities
at regular intervals to ensure compliance. Following certification
the Bord Bia Quality Mark can then be used on product.
20
Moroccan Style Meat Balls
in Tomato Sauce
The Moroccan spices make this dish fragrant
and full of flavour. You can add in a teaspoon
of the Moroccan spice mix, Ras al-hanut if you
wish. The baked eggs may seem strange at
first, but are really worth including.
Serves 4
1 teasp. ground ginger
1 teasp. paprika
1 teasp. Tabasco
2 tablesp. fresh coriander leaves, chopped
4 eggs
Extra herbs to sprinkle over when serving
Tomato Sauce
200mls stock or water
1 teasp. sugar
To serve: Couscous or rice and a side salad
Heat the oven to Gas Mark 4, 180°C (350°F).
Heat a tablespoon of oil in a large frying pan.
Add the finely chopped onions and sauté
them over a medium heat for about 6-8
minutes while you assemble the rest of your
ingredients. When the onions are softened, but
not browned, transfer them to a plate to cool.
Meanwhile mix together the beef, garlic,
ginger, cumin, paprika, Tabasco, coriander and
mint. Season with a little salt and black pepper.
When the onion has cooled add half of it to
the meatball mixture. Combine well. Shape this
mixture into small balls, approximately 4cm in
diameter. (The meatballs can be frozen at this
stage and stored in the freezer for up to three
months. Allow to defrost fully before cooking).
Heat another tablespoon of oil in the
frying pan and brown the meatballs. As
they brown, transfer them to an ovenproof
dish. Add the remaining sautéed onion
to the pan along with the tomato purée,
tinned tomatoes, stock or water and the
sugar. Bring to the boil, stirring all the time.
Reduce the heat and allow the sauce to
simmer for 10 minutes. Taste and season.
Pour this mixture over the meatballs and
place in the oven, uncovered for 10 minutes.
Remove from the oven and break in the eggs.
Return to the oven and cook for another 10
minutes approximately until the egg whites
have set.
Sprinkle chopped herbs over the dish and serve
with either couscous or rice and a green salad.
Lamb Stir-fry with Leeks
and Peppers
Stir-fry strips are readily available, but if you
prefer you can cut them from sideloin lamb
chops or leg steaks.
Serves 4
500g lean lamb stir-fry strips
2 red peppers
2 leeks
1 onion
300g egg noodles
Bunch of scallions, sliced into 2cm pieces
1 tablesp. coriander, chopped
1 tablesp. sesame seeds, toasted
Marinade
4cm piece of ginger, peeled and grated
1 tablesp. rice wine vinegar
1 tablesp. sesame oil
1 tablesp. cornflour
Combine the marinade ingredients in a
bowl. Add in the lamb strips and leave to
marinate for 10 minutes while you prepare
the vegetables and noodles.
Thinly slice the red peppers, leeks and onion
and set aside. Cook the noodles as per packet
instructions. When they are cooked add in the
scallions, coriander and soy sauce and stir well
to combine.
21
Heat a little oil in a wok or frying pan and stirfry the peppers, leeks and onion for a couple
of minutes. Remove to a plate and keep warm
while you cook the lamb. Add a little more oil
to pan and when it is very hot stir-fry the lamb
in batches. As it cooks remove it to a plate and
keep warm.
Return the vegetables and lamb to the wok
and mix well together. Remove to a serving
dish and sprinkle over the sesame seeds. Serve
immediately with the noodles.
To toast sesame seeds: Heat a small dry
pan over low heat. Add sesame seeds and
stir constantly until golden. This will only take
about 2 minutes. Transfer to a small bowl and
let cool.
22
Butterfly Leg of Lamb with
Anchovy and Rosemary
Topping
The anchovies melt away in the cooking,
but add great flavour to the topping.
Serves 8
1 leg of lamb, 2½-3kgs, boned,
well trimmed and butterflied
50g tin of anchovies
8-10 sprigs of rosemary
Dash of wine or water
(450°F). If the lamb has been chilled overnight,
bring it back to room temperature. Then place
it skin side up, in a large roasting tin. Scatter
the reserved rosemary sprigs over the top.
Roast the lamb for 10 minutes, then reduce
the temperature to Gas Mark 4, 180°C (350°F)
and continue to roast for another 35 minutes.
The lamb will be cooked medium at this stage.
Remove from the oven, transfer to a carving
board, cover loosely with foil and allow to rest
for 10 minutes before carving.
Add a dash of wine or water to the juices left
in the pan. Boil up and serve with the sliced
lamb, roast or gratin potatoes and green beans
tossed with toasted pinenuts.
To serve: Green beans tossed with toasted
pinenuts and roast or gratin potatoes
Place the garlic, anchovies, leaves from 6 of
the rosemary sprigs, oil and black pepper in a
mini processor and whiz to combine. You can
do this with a mortar and pestle if you prefer
– mix the garlic and anchovies first, then chop
the rosemary leaves finely and add them in
along with the oil and pepper.
Place the lamb in a large non-metallic dish
and rub the mixture all over it. Cover with
clingfilm and set aside for 2 hours to allow
the flavours to combine. Overnight in the
fridge is even better.
Always choose food with the Bord Bia Quality Mark so
you can trust that it is produced to the highest Bord Bia
standards and you know where it comes from.
Beef Casserole with Sliced
Potato Topping
The best cuts of beef for casseroling are rib
and shoulder. You can make the casserole and
par boil the potatoes in advance, then assemble
and reheat when you are ready to eat it.
Serves 6
750g rib steak, well trimmed and
cut into cubes
2 cloves garlic, chopped
1 tablesp. soft dark brown sugar
1 tablesp. plain flour
200mls stout
300mls water or stock
Sprigs of thyme
1 tablesp. red wine vinegar
1 tablesp. good quality wholegrain mustard
Pinch of ground cloves
850g large potatoes, peeled
50g mature cheddar cheese, finely grated
To serve: Roasted root vegetables
Set oven to Gas Mark 3, 160°C (325°F).
Heat a tablespoon oil in a frying pan.
Then brown the beef, a few pieces at a
time. Remove the meat as it browns to an
ovenproof casserole dish. Heat the rest of
the oil in the pan, then add the onions.
Cook for a couple of minutes to soften,
then add in the garlic. Cook for another
minute, be careful not to let the garlic burn.
Stir in the sugar and flour. Add in the stout and
water or stock, stirring all the time. Then add
a few sprigs of thyme, the red wine vinegar,
mustard, ground cloves, a little salt and lots
of black pepper. Bring to the boil, then pour
the sauce over the meat in the casserole dish.
Cover with a lid or tin foil and cook in the oven
for 1½ hours or until the meat is tender.
23
Meanwhile cook the potatoes in a saucepan
of boiling water for 8-10 minutes. Drain well.
Slice the potatoes into 1cm rounds and overlap
them on top of the beef in the casserole dish.
Season with salt and pepper, then sprinkle over
the cheese.
Increase the oven temperature to Gas Mark 6,
200°C (400°F). Place the casserole dish back
in the oven and continue to cook until the
potatoes are golden and cooked through –
approximately 15 minutes.
Serve with a selection of root vegetables
which have been tossed in a little olive oil and
seasoning and roasted along with the casserole
for the last 30 minutes.
24
Beef Burgers with Bacon,
Farmhouse Cheese and
Beetroot Relish
The Beetroot Relish is easy to make and goes
really well with these burgers. You could
however replace it with your own favourite
relish.
Serves 4
1 onion, finely chopped
1 clove garlic, crushed
1 tablesp. Worcestershire Sauce
2 tablesp. parsley, chopped
To serve
Beetroot or Tomato Relish
4 bread rolls, split in half and lightly toasted
Salad Leaves
4 thick slices of cheese
4 slices streaky bacon, grilled
Heat a tablespoon of oil in a frying pan. Add
in the onion and sauté for a couple of minutes
until softened. Remove from the pan and allow
to cool.
Place the mince, cooled onion, garlic, tomato
purée, Worcestershire Sauce, parsley and
seasoning in a bowl, mix well then shape
into four burgers. Heat a little oil in a frying
pan and cook the burgers for 4-5 minutes
on each side until fully cooked. They can
also be cooked on the barbecue.
Put a spoonful of relish on the bottom half
of each bun. Follow with a handful of salad
leaves and a burger, then top with a slice of
cheese and a slice of streaky bacon.
Serve with a green salad.
Beetroot Relish
400g peeled and grated fresh beetroot
1 large red onion, chopped
1 medium cooking apple, peeled and grated
300mls red wine
100ml balsamic vinegar
100g sugar
A little salt
Heat a tablespoon of oil in a saucepan over
a medium heat. Add in the onion and garlic
and sauté gently for about 5 minutes until
softened. Remove from the pan. Heat a little
more oil and then sauté the beetroot for 10
minutes, stirring occasionally. Add back in
the onion and garlic mixture along with the
remaining ingredients.
Simmer gently for 35-40 minutes until it
thickens to a jam-like consistency. Allow to
cool, then store in a fridge. It will keep for
3-4 weeks.
Neven Maguire
MacNean House and Restaurant,
Blacklion, Co. Cavan
Crispy Cheese in Kataifi
Pastry with Sauce Vierge
Serves 4
200g frozen kataifi pastry
2 tablesp. plain flour
1 egg
50ml milk
450g Cooleeney or Corleggy cheese
Rapeseed oil, for deep-frying
Sea salt and freshly ground black pepper
Lightly dressed mixed lettuce leaves, to serve
Chilli jam and sauce vierge, to serve
Thaw the pastry whilst still in its plastic for
a minimum of 2 hours before using. Once
it is thawed it will be soft and pliable and ready
to use, but remember when using it, you must
always keep it well covered. Place the flour
in a shallow dish and season generously. Beat
the egg with the milk and a pinch of salt in
a separate shallow dish.
Cut the cheese into 12 even-sized pieces, each
one roughly the size of your thumb, then toss
until lightly coated in the seasoned flour. Dip
briefly in the egg wash. To wrap the cheese, lay
about 10g of the kataifi pastry in a rectangle
on a board. Sit a cheese wedge across the
width at the end closest to you and then roll it
up away from you to completely enclose. Place
on non-stick parchment paper well spaced
apart so that they don’t get tangled up and
cover with clingfilm. Chill until ready to use.
25
Just before serving, heat the oil in a deep-fat
fryer or a deep-sided pan to Gas Mark 3,
170°C (325°F). Cook the coated cheese
wedges in batches for about 3 minutes turning
half way through until crisp and golden brown
and the cheese is warmed through, drain on
kitchen paper.
To serve: Place three pieces of crispy cheese
on each plate. Spoon a little chilli jam to the
other side with a little of the sauce vierge
alongside. On the third part of the plate
arrange a small pile of dressed lettuce leaves.
For the Sauce Vierge
1 tablesp. lemon oil
1 small red onion, finely diced
1 small roasted red pepper,
finely diced (from a jar is fine)
1 tablesp. balsamic vinegar
5 tablesp. rapeseed oil
Finely grated rind of 1 lemon
2 teasp. castor sugar
2 teasp. snipped fresh chives
1 teasp. chopped fresh basil
Maldon sea salt and freshly ground
black pepper
Lightly dressed mixed salad leaves, to serve
To prepare the sauce: Warm lemon oil in a
small pan. Gently fry the onion and roasted
pepper for 5 minutes, stirring occasionally. Pour
in the vinegar and rapeseed oil, then add the
lemon rind and sugar. Cook for another 2-3
minutes until bubbling and warmed through.
Season to taste and stir in herbs. Keep warm.
26
Seared Striploin Steak with
Sauce Diane and Roast
Garlic Mash
Serves 2
2 garlic cloves, crushed
1 teasp. fresh thyme leaves
2 x 150g striploin steaks
For the Roast Garlic Mash:
4 garlic cloves, unpeeled
675g potatoes, cut into chunks
2 tablesp. softened butter
1 tablesp. cream
For the Sauce Diane:
25g butter
1 shallot, finely chopped
150g button mushrooms, trimmed and sliced
120ml brandy
150ml white wine
150ml beef stock
1 tablesp. Worcestershire sauce
Good pinch sugar
150ml double cream
1 tablesp. chopped fresh flat leaf parsley
Squeeze of fresh lemon juice
black pepper
Preheat oven to Gas Mark 4, 180°C (350°F).
Place the oil, garlic and thyme in a shallow dish
and add the steaks, turning to coat. Set aside
at room temperature for 20 minutes to allow
the flavours to develop.
Meanwhile, make the garlic mash, place the
garlic cloves on a piece of foil and drizzle with
the oil. Scrunch up the foil into a purse and
cook in the oven for 30 minutes. Remove from
the oven and allow to cool.
To make the sauce, Heat a pan and add one
of the tablespoons of the oil and the butter,
then swirl until the butter has melted and is
foaming. Tip in the shallot and mushrooms and
sauté for 4-5 minutes until tender. Pour over
the brandy, then use a match or tilt up the pan
to catch the flame. It will flare up for about
5-10 seconds and then subside when the
alcohol flame burns off. Add the wine, stirring
to combine and then simmer until reduced
by half. Stir the stock into the pan with the
Worcestershire sauce, sugar and cream. Bring
to the boil, then reduce the heat and simmer
for 20-25 minutes or until thickened to a
sauce consistency which will coat the back
of a wooden spoon, stirring occasionally. Stir
in the parsley and lemon juice. Season to
taste. Reheat gently in a pan when needed.
Meanwhile, steam the potatoes for the mash
for 20-25 minutes until tender. Open the
cooled foil purse and carefully squeeze the
garlic cloves from their skins. Melt the butter
in a pan and add cream and the roasted garlic.
Tip in the potatoes and mash until smooth,
then season to taste. Spoon into a piping bag
with a plain nozzle. Keep warm.
Heat an ovenproof frying pan over a high
heat. Season the steaks with plenty of black
pepper and cook for 2 minutes on each
side to seal in the juices, then transfer to
the oven and cook the steak for another
5-10 minutes, turning once, depending on
how rare you like your meat (5 minutes for
rare, 7 for medium and 10 for well done).
Transfer the cooked steak to warmed serving
plates, season with salt and set aside in a warm
place to rest while you assemble the dish. Pour
any juices that run off the meat into your sauce
for added flavour. Drizzle the sauce around the
steaks and pipe the roasted garlic mash to one
side to serve.
Caramelised Bananas with
Chocolate Mousse and
Orange Caramel Sauce
Serves 4
4 bananas
25g butter
For the Orange Caramel
225g castor sugar
100ml water
1 teasp. glucose
1 tablesp. dark rum
1 vanilla pod, split in half and
seeds scraped out
150ml pure orange juice
For the Chocolate Mousse
225g plain chocolate, broken into squares
(at least 55% cocoa solids)
300ml cream
3 eggs
1 tablesp. Coole Swan or Baileys
Raspberries and fresh mint leaves,
to decorate
To make the Orange Caramel, Place the
sugar and 100ml of water and glucose in a
pan and bring to the boil. Then cook until
golden brown, without stirring. At this point
you have spun sugar and can have fun creating
spun sugar curls and spun sugar nests.
Then stir in the rum, vanilla seeds and orange
juice. This will seize initially, but will eventually
melt back together. Stir on a low heat until
smooth and then remove from the heat and
leave to cool.
To make the Chocolate Mousse, Melt the
chocolate in a heatproof bowl over a pan
of simmering water. Whisk the cream in a
separate bowl until soft peaks have formed.
Whisk the eggs with the Coole Swan or
Baileys in another heatproof bowl over a pan
of simmering water until it doubles in size.
It is very important to ensure the water does
not boil, or it will scramble the eggs. Fold the
melted chocolate into the egg mixture. Cool
for 5 minutes, then using a large metal spoon,
fold in the whipped cream until well combined.
Chill for two to three hours or overnight,
covered with clingfilm is best.
27
Heat an ovenproof frying pan. Cut the
bananas in half. Add the butter to the heated
pan and once it has stopped foaming, tip in
the bananas and sauté for 2 minutes. Drizzle
over a tablespoon or two of the orange
caramel and cook for another 3-4 minutes
until golden brown. Arrange two pieces of
banana in the centre of each serving plate.
Drizzle some of the orange caramel on top
and add two scoops of chocolate mousse to
each one. Then drizzle the rest of the caramel
orange around the mousse. Decorate with
the raspberries and mint leaves to serve.
Spun Sugar Curls
225g castor sugar
1 tablesp. powdered glucose
250mls water
Place the sugar, glucose and 250ml of water
into a heavy-based pan. Bring to the boil and
then reduce the heat and simmer for 15-20
minutes until you have achieved a golden
caramel colour. The sugar syrup should be
a thick honey consistency but not too runny.
It thickens a little as it cools so if it gets too
thick, then simply heat it again and it will
loosen fairly instantly.
Using a clean, small metal spoon and a
knife-sharpening steel, dip the spoon into
the caramel and lift it out again, then twist
it around the steel to create some sugar curls,
working very carefully as the caramel
is extremely hot.
28
Smoked Chicken Salad with
Sesame Ginger Dressing
and Crispy Vegetables
Serves 4
Sunflower oil, for deep frying
1 large carrot, peeled
1 courgette
2 smoked chicken breasts
25g baby salad leaves
For the Dressing:
1 teasp. finely grated root ginger
2 tablesp. white wine vinegar
1 tablesp. dark soy sauce
2 tablesp. toasted sesame oil
black pepper
Heat a deep-fat fryer filled with sunflower
oil to 170°C (325°F). Shave the carrot and
courgette into thin strips or ribbons, using
a potato peeler or mandolin. Blanch the
strips in a large pan of boiling salted water
for 1 minute until just tender, but still with
a little bite. Remove with a slotted spoon
and drain well on kitchen paper. Working
in batches, deep-fry the vegetable strips for
about 30 seconds to 1 minute until crisp and
golden brown. Drain well on kitchen paper.
Meanwhile, make the dressing: Place the
ginger in a small bowl with the white wine
vinegar and soy sauce. Stir until well combined
and then slowly whisk in the oil and sesame
oils to emulsify and thicken. Season to taste.
Thinly slice the smoked chicken breasts,
discarding the skin and arrange in the centre
of each serving plate. Pile a small amount of
the salad leaves in the centre of the chicken,
then arrange the crisp vegetable ribbons
around the outside of the plate. Spoon over
the dressing to serve.
Lamb Burger with Yoghurt
and Mint Dip
Serves 4
450g lean lamb mince
1 small onion, diced
1 garlic clove, crushed
2 tablesp. chopped fresh mint
1 tablesp. chopped fresh oregano
1 tablesp. sweet chilli sauce (Thai Gold)
4 burger buns or small rolls
Good handful wild rocket leaves
and mint leaves to serve
For the Dip:
½ small cucumber, halved and seeded
150g natural yoghurt
1 tablesp. chopped fresh mint,
plus extra leaves to serve
black pepper
Squeeze of lemon juice
1 lemon, cut into wedges, to garnish
Mix together the lamb, onion, garlic, mint,
oregano, ground coriander, sweet chilli sauce
and season to taste. Divide the mixture into
four portions and shape into 2cm thick
burgers. Heat a griddle pan or the barbecue
and cook the lamb burgers for 10-15 minutes,
turning occasionally, until cooked through
and well browned. Transfer to a plate and
leave to rest for a couple of minutes.
To make the dip: Grate the cucumber,
squeeze out excess liquid with your hands
and place in a bowl. Mix in the yoghurt,
garlic and mint. Add some salt and a squeeze
of lemon juice. Warm the burger buns or
rolls on the griddle pan or barbecue. Serve
the lamb burgers in the warm burger buns
topped with the rocket, mint leaves and a
good dollop of the yoghurt and mint dip.
Arrange on warmed serving plates and
garnish with the lemon wedges to serve.
Buttermilk Panna Cotta
with Poached Rhubarb
Serves 6
4 gelatine leaves (a scant 15g)
400ml cream
200ml buttermilk
100g castor sugar
1 vanilla pod, split and seeds scraped out
For the poached rhubarb
300ml red wine
175g castor sugar
1 cinnamon stick
½ vanilla pod, split and seeds scraped out
1 teasp. finely grated fresh root ginger
450g rhubarb, washed, trimmed and
cut into 7.5cm pieces
Fresh mint sprigs, to serve
To make the panna cotta: Put the gelatine
leaves into a bowl of cold water and leave
them to soak for 10 minutes. Put the cream,
buttermilk, castor sugar and scraped out vanilla
seeds into a pan and slowly bring up to the
boil. Take the pan off the heat. Gently squeeze
the soaked gelatine leaves dry and add to the
pan, whisking continuously until they have
dissolved. Strain the mixture through a sieve
into a measuring jug.
Divide the mixture equally between 6 x 150ml
dariole moulds or ramekins, place them on a
baking tray and leave them to set in fridge for
at least 3 hours, or up to two days is fine.
Meanwhile, prepare the poached rhubarb;
place the red wine in a pan with the sugar,
cinnamon and vanilla seeds. Pour in 300ml
of water and bring to the boil and then reduce
by half, stirring occasionally.
Add the ginger and rhubarb to the reduced
down liquid and return to the boil, then reduce
the heat and simmer for 3-5 minutes, stirring
occasionally until the rhubarb is just tender.
(The cooking time will depend on the ripeness
of the rhubarb, it should be soft, but hold its
shape). Be careful when you are stirring not to
break up the rhubarb pieces as it is important
that they keep their shape. Remove from
the heat and leave to cool in the juices. The
29
rhubarb keeps very well in the fridge
in a sealed container for up to two days.
Unmould the panna cotta by dipping them
briefly into hot water and arrange on plates.
Spoon the poached rhubarb alongside and
decorate with mint sprigs to serve.
Smoked Salmon, Avocado
and Quail Salad
Serves 2
4 quail eggs
150g smoked salmon slices
Juice of 1 lemon
Few handfuls of mixed salad leaves
1 firm ripe avocado
6 cherry tomatoes, halved or quartered
1 tablesp. snipped fresh chives
black pepper
Brown wheaten bread, to serve
Place the eggs in a pan of cold water and bring
to the boil, then reduce the heat and simmer
for 4 minutes until hard-boiled. Remove from
the water with a slotted spoon and run under
cold water to cool them down quickly. Crack
off the shells and cut each hard-boiled egg
into half.
Arrange the smoked salmon flat on serving
plates, leaving a small hole in the centre.
Quickly make the dressing in a bowl by
whisking the oil and lemon juice together
with some seasoning. Toss the salad leaves
in half of the dressing and arrange them
in the centre of each serving plate.
Cut the avocado in half and remove the stone,
then peel and cut into slices. Arrange the
pieces of hardboiled quail egg, avocado and
cherry tomatoes over and around the leaves
and drizzle the remaining dressing on top.
Scatter over the chives and serve immediately
with the brown wheaten bread.
30
Spicy Lamb Cutlets with
Guacamole and Tomato
Salsa
Serves 4
2 teasp. paprika
12 lamb cutlets, well trimmed
For the Tomato Salsa
1 onion, finely chopped
400g can chopped tomatoes
1 tablesp. sweet chilli sauce (Thai Gold)
¼ teasp. sugar
Pinch chilli powder
For the Guacamole
2 ripe avocados
2 tablesp. finely chopped red onion
2 ripe tomatoes, peeled, seeded and diced
1 tablesp. chilli sauce
Juice of 1 lime
black pepper
Fresh coriander leaves, to garnish
First make the tomato salsa: Heat the oil
in a pan and sauté the onion and garlic for
a couple of minutes until softened. Add the
tomatoes and chilli sauce along with the sugar
and chilli powder. Stir to combine and then
simmer for 10-15 minutes until well reduced
and thickened, stirring occasionally. Leave
to cool, then stir in the coriander and season
to taste. Transfer to a serving bowl.
Preheat the grill to medium. Mix the oil in
a shallow dish with the cumin, coriander
and paprika and season to taste. Add the
lamb cutlets, turning to coat and leave at
room temperature for 15 minutes to allow
the flavours to penetrate the meat (or up
to 24 hours covered with clingfilm in the
fridge is fine).
Remove the lamb cutlets from the dish,
shaking off any excess oil and arrange on a
grill rack. Place under the preheated grill and
cook for 4-5 minutes on each side until cooked
through and tender.
Meanwhile, make the guacamole: Cut the
avocados in half and remove the stone, then
scoop out the flesh into a blender. Blend until
smooth and then transfer to a bowl. Add the
red onion, tomatoes, garlic, coriander, chilli
sauce and lime juice. Mix until well combined
and season to taste. Transfer to a serving bowl.
Arrange the spicy lamb cutlets on warmed
serving plates and garnish with the coriander
leaves. Place the tomato salsa and guacamole
on the table so that everyone can help
themselves.
The MacNean Cheesecake
with Strawberries and White
Chocolate
Serves 8
400g cream cheese
½ finely grated rind and juice of lemon
1 vanilla pod, split in half and
seeds scraped out
100g icing sugar
200g white chocolate, broken into squares
200ml cream
8 shortbread biscuits, finely broken up
For the Poached Strawberries
300ml red wine
2 tablesp. crème de cassis
75g castor sugar
1 cinnamon stick
1 star anise
½ vanilla pod, split in half and
seeds scraped out
400g strawberries, plus extra to decorate
Using an electric mixer, beat the cream cheese,
lemon rind and juice, add in the vanilla seeds,
icing sugar and beat for about 5 minutes until
smooth and light.
Melt the white chocolate in a heatproof bowl
set over a pan of simmering water. Remove
from the heat and set aside to cool a little.
Meanwhile, place the cream in a separate bowl
and whip until stiff.
Fold the melted chocolate into the cream
cheese mixture and then carefully fold in the
whipped cream. Transfer to a piping bag fitted
with a plain nozzle and place in the fridge until
needed.
31
To poach the strawberries: Place the red
wine and cassis in a pan with the sugar,
cinnamon stick, star anise and vanilla pod
and seeds and bring to the boil. Reduce the
heat and simmer for 15 minutes until reduced
by half and slightly thickened. Place the
strawberries in a heatproof bowl and pour
over the wine mixture through a fine sieve,
discarding the cinnamon stick, star anise and
vanilla pod. Stir to combine and leave to cool.
To assemble the cheesecake: Divide the
poached strawberries among martini glasses
and scatter the crumbled shortbread biscuits
on top. Pipe the cheesecake mixture right up
to the rim of the glasses and decorate with
fresh strawberries and mint sprigs.
32
David Rice
Cook's Academy Cookery School
Rack of Lamb with a Herb
Crust and Spring Vegetables
Serves 2
Goats’ Cheese, Aubergine
and Tomato Galette with
Rocket and Basil Pesto
Serves 2
2 puff pastry galettes (see preparation
method on page 34)
50ml olive oil
½ aubergine cut into discs (6-8 discs)
100g goats’ cheese
4 tablesp. tomato passata
50g rocket
2-3 tablesp. basil pesto
½ lemon
Salt and pepper
Pan fry the slices of aubergines in hot oil until
golden and crisp and set aside. Crumble the
goats’ cheese into a bowl, then mix with your
hand and roll into 10 small balls.
Now assemble your galette by placing the
passata onto your puff pastry as you would a
pizza. Then place your thin slices of aubergines
on top of the passata, followed by 5 balls of
goats’ cheese.
Place in an oven at Gas Mark 6, 200°C (400°F)
for 3-4 minutes to warm through.
Serve with a rocket salad dressed with the olive
oil and lemon juice and some basil pesto.
For the Herb Crust
100g fresh white bread crumbs
2 tablesp. freshly chopped flat leaf parsley
1 teasp. fresh soft thyme leaves
1 teasp. fresh rosemary leaves
1 garlic clove, peeled and finely chopped
4 tablesp. vegetable oil
25g unsalted butter
1 lean rack of lamb, French trimmed
Sea salt and freshly ground black pepper
1 tablesp. Dijon mustard
For the Rosemary Jus:
300ml hot, good lamb stock
1 large sprig fresh rosemary
For the Spring Vegetables:
100ml chicken stock
50g butter
4 asparagus spears, peeled and trimmed
25g garden peas
25g broad beans
4 spring onions trimmed and washed
5 mint leaves
5 basil leaves
Preheat the oven to Gas Mark 7, 220ºC (425°F)
To prepare the herb crust: Break the bread
into large pieces and place in a food processor
or blender and turn into fine crumbs. Add the
herbs and garlic and blitz for a further
30 seconds.
Heat the oil in a large pan with the butter until
foaming, but not coloured. Season the racks
and add to the pan, skin-side down, and cook
until well browned on all sides. Remove from
the pan and leave to rest for 5 minutes.
Place the racks of lamb, fat side up, on a
chopping board, and brush the mustard
over them, to apply a good coating. Press a
generous handful of the herb crust over the
racks and transfer to a medium-sized roasting
tin and roast for 15-25 minutes, depending
on how your lamb is preferred. Cover the
bones with foil if browning too quickly.
When cooked let rest for 5 mins.
To make the jus: Heat the stock and rosemary
in a pan over a medium to high heat and
reduce by half, stirring occasionally. Check
seasoning, strain and keep warm.
To cook the spring vegetables: Place the
chicken stock and butter into a small saucepan
and bring to a rolling boil. Add all the
vegetables to the pan and place a lid on the
pot. Cook the vegetables for 90 seconds and
then add in the herbs, remove from heat and
set aside.
Slice the racks in half and serve with the spring
vegetables and lamb jus straight away.
33
Buttermilk Panna Cotta
with Roasted Rhubarb
Serves 4
For the Roasted Rhubarb:
500g rhubarb, cut into 3cm pieces
2 tablesp. castor sugar
4 tablesp. Irish apple juice
For the Panna Cotta:
75g castor sugar
150ml double cream
2 leaves gelatine, soaked in a bowl of water
until soft, squeezed dry
300ml buttermilk
For the roasted rhubarb, preheat the oven to
Gas Mark 6, 200°C (400°F). Place the rhubarb
onto a roasting tray, sprinkle over the sugar
then drizzle over the apple juice. Roast in the
oven for 8-12 minutes, or until just tender.
Blend 125g of the roasted rhubarb to a purée
in a food processor. Reserve the remaining
125g.
For the panna cotta: Bring the sugar
and cream to a simmer in a pan, stirring
continuously until all of the sugar has
dissolved. Add the softened gelatine leaves
and continue to simmer until dissolved. Add
the rhubarb purée and stir until well combined,
then remove from the heat and set aside to
cool slightly. Add the buttermilk and stir until
well combined.
Place four dariole moulds or ramekins onto
a baking tray. Place a piece of the reserved
roasted rhubarb into the bottom of each of
the dariole moulds and pour the panna cotta
mixture on top. Chill in the fridge for 1-2
hours, or until set.
To serve: Remove the panna cotta from the
fridge. Briefly dip the base of each into a bowl
of boiled water. Gently slide a knife around
the edge of each of the four panna cotta
and turn each out into the centre of a serving
plate. Spoon the remaining reserved rhubarb
and the juices around the edge of each of
the four serving plates. (Reheat the roasted
rhubarb if desired).
34
Pan-fried Wild Mushrooms
with Cheese and Thyme
Butter
Serves 4
500g fresh wild mushrooms, wiped clean
and torn or sliced
1 tablesp. olive oil
20g butter
½ garlic clove
1 tablesp. fresh thyme, finely chopped
100ml cream (or crème fraîche)
1 tablesp. fresh chives, snipped
1 tablesp. parsley chopped
25g Parmesan cheese shavings
Salt and cracked pepper
Crisp white baguette or ciabatta
Heat the oil in a frying pan with half the butter.
When hot, add the mushrooms and sauté for
2-3 mins or until golden brown and completely
tender. Add garlic (optional) at this stage so it
doesn’t burn.
Add the remaining butter and thyme to the
pan and season to taste. Once the butter starts
to foam, stir in the cream and chives. Cook for
another 2-3 mins until slightly reduced, stirring
occasionally.
Divide the mushroom mixture among puff
pastry cases (or bruschetta) and scatter the
cheese shavings on top along with some fresh
chopped parsley.
Optional: 1 pack just roll puff pastry (thawed)
To make puff pastry galettes: Preheat
the oven to Gas Mark 6, 200°C (400°F) and
line a shallow baking tray with parchment
paper. Roll out the pastry and cut out 4
discs using a 10-12cm pastry cutter. Prick
well with a fork and place on the prepared
baking tray. Cover with more baking
parchment and weigh down with a second
baking tray, or other light weight. Bake
for 10-15 minutes. (The two baking trays
keep the pastry rounds in a circular shape,
otherwise they tend to become ovals).
If using brushetta, slice the baguette or
ciabatta into 1cm thick slices. Brush with
the olive oil and place in a hot oven for
10 minutes, turning once half way through
cooking. Leave on a wire rack to cool.
Pan Roasted Chicken with
Black Pudding served
with a Fricassé of Potato
Gnocchi, Pancetta and Pea
in Tarragon Velouté
Serves 2
2 chicken supremes
60g black pudding (crumbled)
Oil
150g potato gnocchi
3 slices of Parma ham cut into lardons
80g garden peas
100ml chicken velouté
1 teasp. chopped tarragon
25g grated farmhouse cheese
Salt and pepper
Preheat oven to Gas Mark Gas Mark 3, 160°C
(325°F)
Place the crumbled black pudding under the
skin of the chicken breast. Don’t put too much
filling in. Lay the black pudding out in a nice
layer, so it is the same shape as the chicken
breast.
Put the seasoned chicken breast in a preheated
pan, on a medium heat, skin side down and
fry in some oil. Colour the skin until it is golden
and then seal the flesh side of the breast for
one minute. Transfer the chicken to a roasting
tray and bake for 18 minutes until cooked
through.
Now cook your gnocchi. Tip the gnocchi into
a pot of boiling salted water for 2-3 minutes
or until it rises. When cooked remove from the
pan and place into a bowl of cold water. When
cool drain it off and toss in some olive oil and
set aside.
35
Next pan fry the bacon lardons in a frying pan
on a medium heat. When golden and crisp,
add in the gnocchi and let them get golden
and crisp also. Finally add the peas to the pan,
followed by the chicken velouté and tarragon.
Remove the pan from the heat as soon as the
velouté boils.
To serve: Put the fricassé in a pasta bowl.
Then sprinkle with some cheese, followed
by your sliced chicken breast.
Lemon Tiramisu
Serves 6
8 amaretti biscuits (or savoy fingers)
1 x 250g tub mascarpone cheese
1 tub Greek yoghurt
100ml cream
4 tablesp. castor sugar
1-2 lemons, zest and juice (add to taste)
For the lemon syrup:
2 lemons, juice only
3 tablesp. sugar
200ml water
100g blueberries
Handful almond flakes, toasted, to decorate
Equipment: 20cm rectangular dish or 20cm
springform tin
Put the syrup ingredients in a small pan, bring
to the boil, stirring until the sugar is dissolved.
Turn off the heat and allow to cool.
Lay the biscuits in the bottom of a serving dish
or divide between 4 glasses. Pour over the
lemon syrup. Whip together the mascarpone,
yoghurt, cream, sugar, lemon zest and juice.
Top the biscuits with a layer of lemon cream.
Leave to chill in the fridge for 2 hours. Just
before serving, scatter with toasted almonds.
36
Donal Skehan
Food Writer
Summer Berry
Layered Pavlova
Serves 8
Cheesey Ham Hock
Spinach Crêpes
Serves 6
100g fresh spinach
300ml milk
150g plain flour
2 large free-range eggs
2 tablesp. melted butter
225g cheese, grated
260g cooked ham hock meat
Put the spinach and milk in a food processor
and blitz until smooth. Add the flour and
eggs and blitz again to incorporate. Stir 1
tablespoon of the melted butter through
the batter.
Place a frying pan over a medium–high heat
and wipe with a little of the remaining melted
butter. Add a ladleful of the batter and swirl
the pan until the batter completely coats the
base. Cook the crêpe for 1–2 minutes on one
side, then flip over, turn the heat down to low
and top with a little of the cheese and ham.
Cook for 1 minute before folding in half, then
into quarters.
250g icing sugar 4 egg whites 2 teasp. cornflour 1 teasp. white wine vinegar 500ml cream, whipped 250g mixed berries
(300°F).
Line two baking trays with baking parchment.
Draw a large 25cm circle on each piece of
parchment paper.
Place the icing sugar and egg whites in a
standing food mixer and whisk on high for
10 minutes until glossy white peaks form.
Using a spatula, gently fold in the cornflour
and the white wine vinegar.
Divide the meringue mixture between the
two baking trays and using a tablespoon,
form two large meringue discs. Bake for
45 minutes, remove from the oven and allow
to cool completely.
Assemble the pavlova, by spooning half the
cream onto the first layer of meringue, adding
half the berries and topping with the other
meringue layer, remaining berries and cream.
Pop the cooked crêpes into an ovenproof dish
and keep warm in the oven at Gas Mark ¼,
120°C (225°F), while you repeat the process
with the remaining batter, ham and cheese.
Serve the crêpes straight away.
Currently some 40,000 farmers and over 150 food
processors and packers are members of the Bia Bia Quality
Assurance Programme.
Jam Jumble Crumble Tart
Serves 6-8
100g desiccated coconut
100g castor sugar
150g butter, cold
250g plain flour
2 tablesp. beaten egg
1 teasp. vanilla extract (optional)
340g raspberry jam
Whipped cream or vanilla ice cream, to serve
(400°F). Place the coconut, sugar, butter and
flour in a food processor and blitz until the
mixture resembles breadcrumbs.
Remove roughly 180g of the mixture and
set aside for the topping. Add the egg to
the remaining pastry mixture along with
the vanilla extract, if using, and blitz until
the dough begins to clump together.
Press the dough into the base and sides
of a 23cm tart tin, 2.5cm in depth and
with a removable base, until you have a
smooth surface. Place in the oven on the
middle shelf to bake for 10–12 minutes.
37
Mix the jam with a spoon to loosen it. Remove
the tart tin from the oven and spread the jam
across the base. Use your fingertips to form
little clumps of the reserved pastry mix and
put these on top of the tart. Pop it back in the
oven to cook for 15 minutes until the topping
is golden brown.
Take the tart out of the oven and allow it to
cool on a wire rack before removing from the
tin and placing on a serving platter. Serve slices
with freshly whipped cream or some goodquality vanilla ice cream.
38
Rozanne Stevens
The Rozanne Stevens' Cookery
School
Cook on the BBQ or on a hot grill to seal, then
move to a low heat for medium to well done
lamb. Ideally lamb should be served slightly pink.
Serve with Pomegranate Quinoa Tabouleh
Harissa Lamb Skewers
Pomegranate Quinoa
Tabouleh
This is my number one favourite lamb recipeand that's saying a lot considering my love of
lamb! Harissa paste is an essential Pantry Pal
- made from roasted sweet vegetables, chilli,
garlic, cumin, caraway and coriander. The
flavour is warm, spicy and not ferociously hot.
Mixed with a little olive oil, salt and pepper,
harissa paste will liven up lamb, chicken,
salmon, couscous and vegetables. Used here
to marinate and baste lamb and vegetable
skewers, it caramelises and adds to the smoky
charred BBQ effect.
I've used my favourite super grain, quinoa,
instead of the traditionally used bulgur wheat
for this tabouleh. Liberal use of orange, lemon
and mint make this a very fresh salad, perfect
with a spicy meal. Juicy jewelled pomegranate
seeds add little bursts of sweetness. And one of
my favourite vegetables, fennel, gives crunch
and a mild aniseed top note. It's traditional to
serve a tabouleh piled into lettuce leaves which
makes it a good party dish. A very versatile,
visually attractive salad, this will complement
almost any spread.
You can either use lamb pieces and skewer
onto bamboo skewers or you can cook small
lamb chops that have been French trimmed,
so that they are small and neat and easy to
pick up.
Serves 4
16 skewers
6 thick side loin lamb chops, cut into large
bite sized pieces
3 courgettes, sliced, skin on
3 red onions, sliced into wedges
3 sweet potatoes, cubed/sliced with skin on
4 tablesp. Harissa paste
2 tablesp. balsamic vinegar
Juice and zest of 2 oranges
Salt and pepper
If using bamboo skewers, soak in cold water
for at least an hour. Metal skewers obviously
don't burn, but they are hot to the touch.
Mix the harissa paste, olive oil, balsamic
vinegar, orange juice and zest together and
season with salt and pepper. Coat the lamb
and vegetables in the harissa basting sauce.
Leave to marinade for an hour then skewer
on to bamboo or metal BBQ skewers.
1 cup quinoa, well rinsed in a sieve
2 cups stock
Juice and zest of 1 lemon
Juice and zest of 1 orange
Salt and pepper
1 cup mint, finely chopped
4 tomatoes, chopped
3 spring onions, finely chopped
Seeds of 1 pomegranate
150g feta cheese, crumbled
1 fennel bulb, finely sliced
Place the quinoa in a pot with the two cups
of stock. Bring to the boil then reduce to a
vigorous simmer for 15 minutes until the liquid
is gone and the quinoa has unravelled.
Fluff up the quinoa with a fork and dress with
olive oil, lemon and orange juice, salt and
pepper. Adjust the flavours and add more
olive oil and lemon juice if you prefer.
Mix through the mint, tomatoes, spring onion,
pomegranate, feta and fennel. Garnish with
citrus zest and extra mint.
The perfect accompaniment to Harissa Lamb
Skewers.
39
André's Halloumi, Peach
and Chilli Salad
Repeat with the chillies, pushing them down
with tongs to ensure even cooking. Once
the chillies start to blister and soften, remove
and set aside. Allow to cool slightly before
chopping into very thin slices.
My brother André is the natural gourmand
in our family, effortlessly putting ingredients
together to create superb meals. After visiting
Greece in his early twenties, André came back
with a passion for Greek cuisine: rosemary
infused lamb, crunchy salads and lots and
lots of lemon! Greek cuisine is a healthy
lifestyle choice - just not too much baklava
and shortbread!
Using more olive oil, cook the halloumi
on both sides until golden brown. Remove
and keep warm on a warm plate or in a
moderate oven.
Serves 6
Nestle the peaches on the bed of greens,
add the halloumi cheese and scatter over
the chillies and extra mint. Serve immediately
with extra dressing on the side.
6 peaches, halved and stoned
2 red chillies, halved lengthways and seeded
2 blocks of halloumi cheese,
sliced into 1.5cm pieces
2 small bulbs of fennel, finely sliced
150g baby salad leaves
Juice of 1 lemon
2 tablesp. finely chopped mint
Light olive oil, for cooking
Dressing:
250ml Greek yoghurt
Juice of 1 lemon
Gently toss together the fennel and baby
salad leaves with a little dressing. Divide
between six starter plates or arrange on
one large salad platter.
Mix the dressing and taste for seasoning. Add
more lemon if desired. Set aside and allow the
flavours to infuse.
In a pan or on the BBQ, lightly grill the peaches
until just golden. If using a pan, use a little
light olive oil to cook the peaches in. If cooking
on a BBQ, lightly coat the peaches with olive
oil before placing on the BBQ grill. Set aside.
Products carrying the Bord Bia Quality Mark include pre-packaged
meat such as beef, chicken, duck, lamb, pork (including bacon,
cooked ham, rashers, sausages) and turkey; pre-packaged meals
containing meat; fruit, vegetables and eggs.
40
Grilled Pineapple with
Chocolate Chilli Sauce and
Minty Crème Fraîche
A simple recipe, yet quite an unusual
combination of flavours. Grilling the pineapple
brings out its natural sweetness. While
adding a little chilli to the chocolate adds a
pleasant warmth. The sour fresh combination
of the minty crème fraîche is the perfect
accompaniment to the spicy rich sauce and
caramelised pineapple. A favourite BBQ recipe
of mine, but one that can be used at any time
of year. Great fun for entertaining as it tickles
your taste buds, but it isn't too far out there.
Serves 6
1 large pineapple, peeled and
cut into long chunks
Sunflower oil, for grilling
Chocolate Chilli Sauce:
1 tablesp. butter
1 red chilli, finely chopped
300g dark 75% cocoa chocolate,
broken into pieces
250ml cream
Minty Crème Fraîche:
1 tub Crème Fraîche
Mix together the crème fraîche and mint,
set aside.
In a glass bowl over a pot of simmering water,
melt the butter. Add the finely chopped chilli
and cook for three minutes until soft. Add the
dark chocolate to the bowl and melt gently,
do not allow the water to start boiling. Once
it starts melting, add the cream and heat on
a medium heat, stirring regularly. You should
end up with a smooth, glossy sauce. Keep
warm over a low heat.
Coat the pineapple lightly in sunflower oil and
grill on a pan or BBQ until golden on all sides.
Serve the pineapple with the warm chocolate
chilli sauce and minty crème fraîche.
Notes
For more information
and recipes, contact:
Bord Bia, Clanwilliam Court,
Lower Mount Street, Dublin 2
Tel: (01) 668 5155
Fax: (01) 668 7521
Web: www.bordbia.ie/recipes
Your food is our passion

summer - Bord Bia

Transcription

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