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Wednesday, 13th July 2016

This is the fish dish of the Languedoc and particularly

good served in the seaside restaurants here.

This is the fish dish of the Languedoc and particularly good served in the seaside restaurants here.

ingredients (for 4)

- 1 Kilo Monkfish

- 1 Leek washed peeled & sliced

- 1/2 Bulb Fennel, sliced

- 4 Cloves garlic, peeled & sliced

- Sprig Thyme,

- 2 Tablespoons Olive Oil

- 12 slices of French Bread

- 250 ml White Wine

Aioli

- 3 Fat Cloves Garlic

- 2 Egg yolks

- 2 teaspoons Dijon Mustard

- 250 ml. Olive Oil

- 250 ml Sunflower oil

method

First make the Aioli. Grate or mash the garlic with a little salt. Put into a bowl with the egg yolks and mustard. Dribble in both oils in slowly as for mayonnaise.

Heat the oven to 180 C. Now skin and fillet the monkfish and cut each fillet into even pieces - about 3 or 4 pieces per person, reserve the skin and bones.

Sweat the leek fennel and

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Wednesday, 6th July 2016

Quick and easy but very tasty, the ground almonds flavour the sauce and the toasted almonds give a nice crunch.

ingredients (for 2)

- 2 Chicken Breasts

- 60g (2 oz.) Butter

- 120g (4 oz.) Mushrooms

- 60g (2 oz.) Ground Almonds

- 60g (2 oz.) Sliced Almonds

- 1 Lemon

- Salt and Pepper

- 120ml (4 oz.) White Wine (or water)

- 120ml (4 oz.). Crème Fraiche

method

Spread the sliced almonds on a tin tray and put into a hot oven. Leave for 2 minutes and check - they want to brown but not blacken.

Slice the mushrooms and fry in half the butter until soft. Remove from the pan and put to one side.

Cut the Chicken breasts into slices. Melt the butter in a pan. When it foams toss in the chicken. Stir and fry these on the pan until gently browned on the outside. Sprinkle over the ground almonds and continue stirring and frying until the

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Thursday, 30th June 2016

Nothing too exotic about this. Just a delicious variation on everyone’s favourite: Spag Bol.

ingredients (for 6)

- 700g (1lb 8oz.) Minced Beef

- 1 tsp chopped fresh Thyme

- 1 tsp chopped fresh Basil

- 1tsp chopped fresh Parsley

- 3 cloves garlic

- Salt and Black Pepper

- 4 Rashers Streaky Bacon

- 3 Medium Onions

- 2 Med Carrots

- 2 Med Courgettes

- 2 Green Peppers

- 350g (12oz.) Tomato Passata (crushed tomatoes)

- or 350g (12oz.) Chopped Tinned Tomatoes

- 2 tablespoons Tomato Puree

- Salt and black pepper

- 300ml(Half Pint) Water

- 500g (1lb.2oz.) Tagliatelle

method

First make the meatballs. Mix the chopped herbs, the salt and pepper and the crushed 3 cloves of garlic with the minced beef, kneading well together by hand. Make this mixture into small walnut sized balls. Heat a little olive oil in a heavy pan and brown these all over on a high heat. Drain and discard the fat.

For this recipe you will need to cut all the vegetables into julienne pieces, that is

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Wednesday, 22nd June 2016

A dish for a special lunch, the spices are delicious and not hot but aromatic. A real taste of Africa.

ingredients

- 1 Leg of Lamb

- 12 Cardomum Pod

- 2 tsps Coriander Seeds

- 2 tsps. Ground Cumin

- 2 tsps Paprika

- 4 Cloves Garlic

- 2 tablespoons Olive oil

You will need a pestle and mortar (or a wooden bowl and the end of a rolling pin)

method

Put the cardomum in the bowl and crush until all the black seeds are free of the pods. Discard the pods. Add the coriander to the bowl and crush these together until they are a coarse powder. Add the cumin and the paprika and the garlic cloves and continue bashing until you get a rough paste. Then work in the olive oil. You should have a soft spreadable paste, if it is stiff add a little water.

Set the oven to Gas 2, 150C, 300F.

Prick the lamb

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Wednesday, 15th June 2016

ingredients

- 280g (10oz.) Hazelnuts

- 110g (4 oz. ) Breadcrumbs

- 4 Medium Eggs

- 3 Tablespoons Madeira, - Marsala or sweet sherry

- 225g (8 oz.) Sugar

- Pinch Salt

- 225g (8oz.) Unsalted Butter.

method

Melt the butter and let it cool before using.

Spread the Hazelnuts out on a baking tray and roast them in a hot oven for 5 minutes. Take them out, spread on a tea towel and rub them in the tea towel between your hands to remove as much of the skins as possible. Any that remain on the nuts are OK. Grind these nuts in a food processor, pulsing on and off the grind them finely without oiling. Lay these in a large bowl and sprinkle over the breadcrumbs.

Separate the eggs. Beat the whites until stiff with the pinch of salt. Add the 110g (4 oz.) of the sugar and continue beating until they get glossy. Beat the

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Wednesday, 8th June 2016

The French love to cook fish this way which they call "en papillotte".

It does preserve the flavours and moisture of the fish in the best way.

ingredients (for 4)

- 4 X 225g (8 oz.) Fillets of Hake

- 3 Carrots

- 3 Scallions

- 2 Tablespoons Sesame Oil (or Olive Oil)

- 1 Thumb of root Ginger

- 2 Plump Cloves Garlic

- 2 Tablespoons Soy Sauce

method

Set the oven to Gas 6, 200C, 400F.

Bone and skin the Hake and if they are long thin fillets cut in two and put on top of each other to make a thicker piece.

Peel the carrots, cut as thinly as you can and again cut down until they are matchstick sized pieces. Cut the scallions into similar sized pieces and peel and similarly slice the ginger and garlic.

Put the oil into a pan and stir fry vegetables, the ginger, and the garlic together for a few minutes until

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Wednesday, 11th May 2016

(Sauce of Scallops, Bacon, Whiskey and Cream)

Irish Atlantic Brill is superb and worth the price when you compare it to the Brill in the Mediterranean so take advantage. The sauce was concieved in desperation when myself and another Irish chef had to make up a scallop dish for the European Parliament in Brussels, we called the invention after her.

ingredients (for 4)

- 1 kg. (2 lbs.) Brill fillets

- 225g (8 oz.) Scallops

- 110g (4 oz.) Streaky Rashers

- 1 glass dry white wine

- 30g (1 oz.) Butter

- 30g (1 oz.) Flour

- 1 large measure Irish Whiskey

- 225ml.(8 oz.) Cream.

method

Chop the rashers and fry until crisp, drain off their fat and put to one side. Trim the Scallops and cut each one in four. Poach these gently in the white wine plus an equal glass of water. Take out of the cooking liquid and reserve both. This should only take about

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Wednesday, 4th May 2016

I cooked pigs cheeks for the first time just a few months ago, they are easily available here in France.

They are very good indeed. You may have to beg the butcher in Ireland but they used to be available in Cork when I was a boy so he should be able to source them. They are worth it.

ingredients (for 4)

- 8 Pigs Cheeks

- 8 Rashers Streaky Bacon

- Tablespoon flour

- 4 Sticks Celery, chopped

- 2 Carrots, peeled and chopped

- 2 Onions, peeled and chopped

- 8 Cloves garlic, peeled

- Bunch Thyme

- 3 Bayleaves

- 1/2 Bottle Red wine

- 250 cl Stock

- Salt and pepper.

method

Chop the bacon roughly and cook in a casserole until the fat runs and they start to colour. Put these to one side.

Fry the cheeks in the bacon fat until they are brown all over, add in the vegetables and the whole garlic cloves and let them take some colour. Stir in

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Wednesday, 27th April 2016

Probably my favourite way with Chicken. The sweet soft flavour of the roasted garlic

converts even people who say they don't like it.

ingredients (for 2)

- 2 Chicken Legs

- 1 Lemon

- 4 Tablespoons Olive Oil

- A head of Garlic (12 cloves)

- Salt and Pepper

method

Divide the legs into thighs and drumsticks. Squeeze the lemons and mix the juice with the olive oil and seasonings. Marinade the legs in this for about 30 minutes.

Set the oven to 200C, 400F Gas 7.

Using a small oven proof tray or dish put the legs with their marinade into this.

Tuck the garlic cloves - unpeeled - around the chicken pieces. Roast for about ten minutes then baste with the marinade.

Roast for another ten minutes (lower the oven if they are cooking too fast). Baste again and put back for five minutes.

Cut into one of the pieces to insure they

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Wednesday, 20th April 2016

These little coffee cups of chocolate are delicious and intense so a little goes a long way.

ingredients

(this amount will fill six or more little demi-tasse coffee cups and leave a little over for some seconds.)

- 175g(6oz) Good Dark Chocolate

- 140g (5oz.) Unsalted butter

- 4 large Eggs

- 140 g (5 oz.) Light Brown Sugar

- 2 tablespoons Baileys Irish Cream

method

Put the chocolate with the butter into a jug and put it into a microwave at medium for 3 to 5 minutes until completely melted (or melt together in a bowl over barely simmering water).

Separate the eggs and put them in separate bowls. Beat the whites until stiff. Add half of sugar a tablespoon at a time until they are stiff and shiney. Put the rest of the sugar in with the yolks. Beat the yolks with the sugar until they turn thick and creamy.

Stir the chocolate and

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    Attack in LondonThe recent Islamist terror attack in London is the latest reminder that the extremists have not gone away and have not given up. As one commentator succinctly put it the weapons at the man's disposal, a car and a knife, are the sort of implements that everyone in the country has access to. In that context it is becoming much clearer that it is the environments in which these people are allowed to grow and develop their warped ideologies that are the most pressing areas of concern when it …

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