Archives for the ‘Recipes’ Category

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No Comments April 24th, 2014 Recipes

Smoked Salmon Hash with Poached Egg

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Smoked Salmon Hash with Poached Egg
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Serves: 2
 

A simple recipe that packs flavour and is perfect for lunch, brunch or a light dinner
Ingredients
  • 300g cooked baby potatoes
  • 100g smoked salmon, chopped
  • 2 spring onions, finely chopped
  • Dill, chopped
  • 1 tbsp capers
  • 2 eggs
  • 1 lemon
  • 3 tbsp crème fraiche or sour cream
  • 1 tsp olive oil
  • 1 tsp Dijon mustard

Instructions
  1. To make the dressing, mix the crème fraiche, olive oil, Dijon mustard and juice of 1 lemon together. Season with salt and pepper.
  2. Gently crush the potatoes and mix with the capers, dill, spring onions and zest of 1 lemon
  3. Fry the potatoes in a pan with sunflower oil on a medium-high heat, and cook until the potatoes begin to go crispy.
  4. In the meantime, you can poach the eggs
  5. Add the smoked salmon to the potatoes, stir, and remove from the heat.
  6. To serve, place some potato mix on a plate, top with dressing, poached egg and some fresh dill.

 

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No Comments March 16th, 2014 Recipes

Paddy’s Day Pizza (Black Pudding and Blue Cheese Pizza with Caramelised Onions)

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Paddy’s Day Pizza (Black Pudding and Blue Cheese Pizza with Caramelised Onions)
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Serves: 6
 

Makes 3 large pizzas
Ingredients
Pizza Dough
  • 400 g Italian ‘00’ flour (strong white bread flour)
  • 100 g fine ground semolina flour (or Italian ’00′ flour as above)
  • ½ tbsp salt
  • 1 sachet (7g) dried yeast
  • ½ tbsp golden caster sugar
  • 330 ml lukewarm water
Toppings (per pizza)
  • 3 tbsp tomato sauce (4 large ripe tomatoes – skinned and chopped, olive oil, 1 clove garlic, basil leaves, butter)
  • 50g black pudding (if you can get Clonakilty, we live on the stuff down here)
  • 50g blue cheese (I used Cashel Blue)
  • 3 tbsp caramelized red onions (cook off 2 sliced red onions with 1 tbsp sugar and 1tbsp butter)
  • Handful Rocket

Instructions
  1. Place the flour and salt in a pile and make a well in the centre. You could also use a mixer with a dough-hook which makes it even easier.
  2. Put the sugar and yeast into a jug with 330ml lukewarm water to activate the yeast. Mix, and after a few minutes, place it in the well in the centre of the flour and salt.
  3. Slowly knock the edges of the flour into the water mix with a fork and start mixing it together. You will eventually have to use your hands. Flour your hands first and then begin to roll the dough into a ball.
  4. Knead the dough for about 10 minutes until it is soft and springy.
  5. Set aside in a lightly greased bowl covered with a kitchen towel for about 1 hour until it doubles in size. You can now split it into 3 balls and wrap it in clingfilm and place in the fridge until you need the dough later.
  6. Pre-heat the oven to the 250C. The oven needs to be very hot.
  7. Roll the pizza dough out as thin as possible and leave to rest for 20 minutes.
  8. You can then put on your toppings. Crumble the black pudding and blue cheese, and add some caramelized onions.
  9. Place in the oven on a baking tray or a pizza stone if you have one for about 8-10 min until it is becoming crispy around the edges.

 

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No Comments March 3rd, 2014 Recipes

Slow cooked Ox-Cheeks with creamy polenta

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No Comments February 5th, 2014 Recipes

Pan Fried Trout with Fennel and Orange Salad, Courgette Ribbons and Rosemary Orange Butter

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Pan Fried Trout with Fennel and Orange Salad, Courgette Ribbons and Rosemary Orange Butter
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Serves: 2
 

A simple dish for special occasions. You coould also use mackerel.
Ingredients
  • 2 fillets of trout (or 1 side)
Orange & Rosemary Butter
  • 125g butter, softened at room temperature
  • 1 sprig rosemary, finely chopped
  • ½ shallot, finely diced
  • Zest of 1 orange
Courgette Salad
  • ½ courgette
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • Salt and pepper
Fennel & Orange Salad
  • 1 fennel
  • 2 small oranges (blood orange if possible)
  • 3 tbsp white wine vinegar
  • 1 lime, juice and zest
  • 1 tbsp fish sauce
  • 1 tbsp honey

Instructions
  1. Everything apart from the trout can be prepared an hour in advance.
  2. To make the rosemary and orange butter, combine all the ingredients together. Using some clingfilm, roll into a sausage shape. Place in the fridge for an hour or until ready to use. This will keep in the fridge for a few days.
  3. Finely slice the fennel using a mandolin if possible. Using a knife, peel the oranges, removing all the pith. Slice the oranges horizontally. Mix the honey, vinegar, fish sauce, lime zest and juice together and add to the fennel. Mix well, add the orange slices and set aside. This can be made an hour in advance.
  4. For the courgette salad, peel into strips using a potato peeler. Add the lemon juice, olive oil and season to taste. This can also be made an hour in advance.
  5. Wash and dry the trout. Season with salt and pepper. Heat a pan to medium heat and add enough oil to cover the pan. When the pan is hot, place the trout skin side down. The pan should be hot enough for the trout to sizzle. Hold down the middle of the trout for 5 seconds so it doesn’t lift from the pan.
  6. When the trout is cooked half way through (you can tell by the colour), turn it over. After 30 seconds, add a 1 cm slice of the rosemary and orange butter and spoon it over the trout as it melts. Turn off the pan and start to assemble the dish.
  7. Place a handful of the fennel salad on the bottom of the plate. Place the trout on top, skin side up. Place a small handful of courgette salad on top. Spoon some of the juices from the pan around the plate and add a sprinkle of salt.

 

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No Comments February 5th, 2014 Recipes

Rosemary Roasted Plums with Lime Mascarpone

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No Comments February 5th, 2014 Recipes

Raw Carrot and Avocado Soup with Toasted Hazelnuts

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Raw Carrot and Avocado Soup with Toasted Hazelnuts
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Serves: 2
 

This is a simple raw soup which is full of goodness and best served at room temperature.
Ingredients
  • 400ml fresh carrot juice
  • 1 ripe avocado
  • 1-2 lemons
  • 1 clove garlic
  • 6 hazelnuts, toasted and crushed
  • Parsley
  • Extra Virgin Olive Oil
  • Salt and Pepper

Instructions
  1. Peel the avocado, remove the stone and add the flesh to the carrot juice
  2. Add ½ clove grated garlic, juice of 1 lemon, salt and pepper and blitz until smooth
  3. Add more lemon, garlic and salt to taste.
  4. To serve, pour into 2 bowls and top with olive oil, toasted hazelnuts, lemon zest and chopped parsley.

 

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No Comments December 16th, 2013 Recipes

Beetroot Relish

These make great gifts and are also fantastic for canapés, leftover turkey or ham, or as part of a salad.

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Beetroot Relish
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Ingredients
  • 3 large beetroots
  • 1 apple (granny smith)
  • ½ onion
  • 125ml red wine or apple cider vinegar
  • 125g caster sugar
  • ½ tsp cumin seeds

Instructions
  1. Peel and grate the beetroot and apple
  2. Finely chop the onion
  3. Add the onion, apple, beetroot, cumin and vinegar to a saucepan and bring to the boil.
  4. Reduce to a simmer and cook for 30 mins
  5. Place in sterilised jars. Information on how to sterilise jars can be found here. http://www.kilnerjar.co.uk/Preserving/guides/sterilisation-and-hygiene
  6. Place the jars in a cool, dark place for ideally more than two weeks.

 

 

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No Comments December 16th, 2013 Recipes

Cranberry and Granny Smith Chutney

These make great gifts and are also fantastic for canapés, leftover turkey or ham, or as part of a salad. You could also use them for the Christmas dinner if you are not a fan of gravy or bread sauce.

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Cranberry and Granny Smith Chutney
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Ingredients
  • 750 g Granny Smith apples (approx 10), peeled and cored and chopped into 8-10 pieces
  • 250g dried cranberries
  • 1 onion, finely chopped
  • 350 ml apple cider vinegar
  • 200 grams sugar
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp salt

Instructions
  1. Place all the ingredients in the saucepan. Bring to the boil and then reduce to a simmer for about 45 mins. The fruit should be soft and the chutney should have thickened slightly.
  2. Place in sterilised jars. Information on how to sterilise jars can be found here http://www.kilnerjar.co.uk/Preserving/guides/sterilisation-and-hygiene
  3. Place the jars in a cool, dark place for ideally more than one week.

 

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No Comments November 22nd, 2013 Recipes

Chocolate and Guinness Cake

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Chocolate and Guinness Cake
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Serves: 10
 

This is one of the best chocolate cakes I’ve made. It is based on a recipe by Tom Kerridge where he used Dark Ale instead of Guinness.
Ingredients
  • 200ml Guinness
  • 50g cocoa powder
  • 110g butter, softened
  • 270g soft dark brown sugar
  • 2 large eggs
  • 175g plain flour
  • ¼ tsp baking powder
  • 1 tsp bicarbonate of soda
Chocolate Icing
  • 120g quality dark chocolate (e.g. Green & Blacks 70% cooking)
  • 120g icing sugar
  • 110g butter, softened
  • 2 tbsps Guinness or cream

Instructions
  1. Preheat the oven to 180C.
  2. Grease a 9” round baking tin (spring-form if available). Place parchment paper on the bottom and flour around the edges to prevent from sticking.
  3. Mix the Guinness and the cocoa powder together until well combined.
  4. Separately beat the butter until soft and add the brown sugar. A KitchenAid or hand blender works best. Beat until combined, smooth and creamy. This will take a few minutes.
  5. Add one egg and beat well to combine. Add the second egg and beat well
  6. Add the Guinness mixture and mix to combine
  7. Sift the flour, baking powder and bicarbonate of soda and fold in to combine until no flour is visible.
  8. Pour into the cake tin and bake for about 35 mins. It should feel slightly springy on top.
  9. Remove from the oven and cool on a wire rack.
  10. When the cake has cooled, you can make the icing.
  11. Melt the chocolate in a glass bowl over a pot of hot (not boiling) water
  12. Separately, beat the butter and icing sugar together until combined. Add the Guinness or cream and combine.
  13. Add it to the chocolate mixture once it has cooled slightly and mix well. It needs to be thick but spreadable, so you may need to add more Guinness or cream.
  14. You can now cover the top and sides of the cake using a spatula or a palette knife.

 

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No Comments October 18th, 2013 Recipes

Tagliatelle Carbonara

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Tagliatelle Carbonara
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Recipe type: 10 minute meals
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Serves: 2
 

If you have a little bit more time, you could always try an authentic Spaghetti alla Carbonara by Antonio Carluccio http://www.antonio-carluccio.com/Spaghetti_alla_Carbonara
Ingredients
  • 200g of tagliatelle (dry or fresh)
  • 2-3 rashers or 1 pack of bacon lardons or equivalent of pancetta
  • 2 large egg yolks
  • 100ml cream
  • Handful frozen peas
  • Salt and Pepper
  • 1 tbsp grated parmesan (plus some shavings to serve if you are bothered!)

Instructions
  1. Place the pasta in a pot of boiling water and cook according to instructions. When almost cooked add a handful of frozen peas for the last minute.
  2. At the same time, chop the bacon/pancetta into small pieces and fry quickly in a hot frying pan.
  3. Beat the eggs and mix with the cream and 1tbsp of grated parmesan. Season with salt and pepper.
  4. When the pasta is cooked, drain, return to the saucepan and add in the egg mix. Stir well to coat the pasta. The hot pasta will cook the eggs.
  5. Add the bacon and serve on a plate with some fresh shavings of parmesan

 

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