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Tuesday, 7th May 2013

This is a new part of our breakfast here in France.. We don't add any dried fruit to the mix but prefer to serve it with a compote of dried fruits in the winter and poached apricots, peaches or plums in the summer. Serve it with Fromage Frais or Yoghurt.


- 150g Butter

- 180g Honey

- 1 1/2 Teaspoons Vanilla Extract

- 600g Porridge Oats

- 175g Sliced Almonds

- 100g Sunflower Seeds

- 100g Pumpkin Seeds

- 50g Linseeds

- 50g Sesame Seeds


(Set the oven to 170C/325F/Gas3)

In a small pan heat together the butter and honey until the butter is completely melted, then add in the vanilla.

Mix all the other ingredients together in a large bowl then stir in the honey mixture and mix together thoroughly.

Spread out this mixture evenly in two or three baking trays and put into the preheated oven.

Take these out every 6 to seven minutes and stir the mixture well in the

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Wednesday, 1st May 2013

This is to note our first dinner of the season on the terrace. It is the whole of Southern France on a plate.

Ingredients (Serves 4)

- 1 Large free range chicken

- 4 Shallots

- Large Sprig Thyme

- 2 Aubergines

- 2 Red Peppers

- 1 Lemon

- Olive Oil

- Salt and Pepper


Heat oven to 175 C

Halve the lemon, peel the shallots, stuff these with the thyme in the chicken and seal the end with a skewer.

Brown the breast of the chicken, breast side down in olive oil in a pan, season thoroughly with salt and black pepper then put this, still breast down in the oven for an hour.

Cut the aubergines in about eight slices along their length and brown the cut sides quickly in olive oil, do the same with the peppers.

When the chicken has cooked for an hour turn it breast side up and tuck the pieces of aubergine and pepper

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Tuesday, 23rd April 2013

(Sauce of Scallops, Bacon, Whiskey and Cream)

Invented by co-chef Brid Torrades and I in the European Parliament building while pressed to make a showcase dish of Irish ingredients for the members.


This will serve 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.


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 2 mts poaching) Melt the butter in a small pan, add in the flour and cook together for 2 mts. Add the scallop stock and the cream and simmer

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Tuesday, 16th April 2013

This is a speciality of Alsace and was a great dinner party dish in the 80's. It is well due a comeback.



- 225g (8 oz. ) Flour

- 110g (4 oz. ) Butter

- 4 tbs Water


- 1 Kilo Onions (weight unpeeled)

- 30g (1 oz. ) Butter

- 1 tbs. Olive Oil

- 3 Eggs

- 175ml (6 oz. ) Cream

- Grating of Black Pepper

You need a 12" wide by 1" deep tart tin.


Set the oven to 200 C 400 F Gas 6. First make the pastry either in a food processor or in the traditional way by rubbing in the butter to the flour. Bind it together with the water and wrap it with cling film, leave it to rest for an hour or so. While it is resting start the filling.

Peel the onions and slice them very thinly. Melt the butter and oil in the pan. Put in the onions and fry

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Wednesday, 10th April 2013

A variation on the great Waterford favourite Fish Pie.

Ingredients (for 4)

- 450g (1 lb.) Fresh Cod

- 1 kg. (2 lbs) Mussels in the shell

- 1 glass white wine

- 1 medium onion - peeled & chopped

- 225g (1/2 lb.) Mushrooms- sliced

- 30g (1 oz.) Butter

- 30g (1 oz.) Flour

- 1kg (2 lbs.) Potatoes


First cook the mussels. Wash them well and remove the beards. Put them with the wine in a pot with a lid and put on the heat. Shake or stir them about until they are all open. Drain off the liquid through a cloth and reserve. Take the mussels out of their shells and discard the shells. Then put the cod in a pot and cover with the mussel liquid and add water to cover. Simmer for 10 to 15 minutes and then let cool in the liquid.

Melt the butter in a pan and fry the chopped

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Tuesday, 2nd April 2013

This makes a great supper dish, both tasty and light.


(for 6 to 8 as a starter, 4 as lunch)

- 4 chicken legs (Thighs and drumsticks)

- 2 Teaspoons Ground Cumin

- 1 teaspnoon Chilli Powder

- 1 teaspoon Turmeric

- Half Teaspoon Tabasco

- 1 teaspoon ground Coriander Seeds

- 4 Tablespoons Worcestershire Sauce

- Juice half Lemon

- 6 tablespoons Yoghurt (Set Greek Yoghurt if possible)

- Small bunch Fresh Mint

- 2 or 3 mixed heads of lettuce. (Try Cos and Frisee)


Cut the chicken off the bone, discard the skin and cut the meat into not too small pieces. Mix together all the spices with the worcestershire sauce and the lemon juice. Tip the chicken into this mixture and rub well into the mixture with your hands.

Heat a large pan and fry the spiced chicken in this in some sunflower oil until browned and cooked through. Keep warm.

Chop the mint and mix with the yoghurt.

Wash and dry the lettuces

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Wednesday, 27th March 2013

A good dessert for the Spring while we are waiting for the first fruits to arrive.

Ingredients (You will need an 8" tart tin)


- 175g (6 oz.) Flour

- 90g (3 oz.) butter

- 3 tbs. water

- 1 Egg


- 225g (8 oz.) Honey

- 110g (4 oz.) Light Brown sugar

- 2 Eggs

- 1 tsp Vanilla Extract

- 110g (4 oz.) Unsalted Butter(melted)

- 110g (4 oz.) Walnuts


First make the pastry either by rubbing the butter into the flour by hand or in a food processor. Add the water to bind.

Let this pastry rest for 30 minutes then use it to line an 8" tart tin. Be sure to allow a generous overlap to allow for shrinkage.

Line with tinfoil and something to weigh it down and bake it blind in a moderate oven (Gas 6, 200 C, 400 F) for 10 to 15 minutes until it is firm. Take off the foil, and put back in the

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Wednesday, 20th March 2013

A recipe for a special occasion, it is easy to bone the loin or your butcher will do it for you.

Ingredients (for 4)

- Loin of Lamb ( about 3 lbs. On the bone
- 225g (8 oz). Breadcrumbs
- 12 Stoned Black Olives
- 120g (4 oz.) Butter
- 120g (4 oz.) Streaky Rashers
- 1 tablespoon Pine Nuts
- 1 med. Onion
- 1 tbs. chopped Thyme leaves
- Salt and Pepper


Get the butcher to bone out the lamb for you. (You should be left with about 2lbs.) Keep the bones.

If you want to make a little light gravy with this dish, roast off the bones to colour, then boil them for an hour or two in plenty of water, Then remove the bones and reduce the stock until only a cup remains. This is not difficult to

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Wednesday, 20th March 2013

After a series of triumphant performances by foods from the island of Ireland in the annual Great Taste awards scheme, its British-based organiser is to stage part of 2013's judging in Dublin.

The Guild of Fine Food, the trade body for speciality food & drink retailers and producers, is looking for chefs, deli owners and other food experts to take part in a week of tastings in late April at Bewley's Hotel. They will join teams of judges working in London and the south-west of England to help independently assess around 10,000 food and drink products, to see if they are worthy to carry the influential black and gold Great Taste logo.

Northern Ireland has provided the Great Taste Supreme Champion for the past two years. McCartney's of Moira triumphed in 2011 with its traditional corned beef, and Hannan Meats, also based

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Wednesday, 20th March 2013

FETAC 5 Management of Food Safety and HACCP

Mary Daly & Associates will run FETAC 5 Management of Food Safety & HACCP in Ardkeen Quality Food Store, Waterford on March 25th, 26th and April 2nd and 3rd. Run over 3.5 days this exciting and interactive training session is ideal for small business producers, food business owners and head chefs.

Never has Food Safety been so important! The recent horsemeat crisis has sent shock waves through the Irish food industry & highlighted the importance of proper management of food safety standards to ensure the future economic viability of food businesses. This incident and other food safety alerts have resulted to increased consumer awareness of food safety amongst suppliers & consumers alike.

With over 25 years' experience, Mary Daly & Associates are acknowledged as a leading experts in food safety and are the preferred professionals

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Letters to the Editor


    Waterford Institute of TechnologyWaterford Institute of Technology is once again making national headlines for all the wrong reasons. At the recent Public Accounts Committee meeting representatives of WIT were questioned and in turn left more questionsunanswered. The Chairman of the P.A.C. Sean Fleming, T.D.,Fianna Fail, called the failure to have up to date accounts for W.I.T. as “disgraceful”.Faced with a deficit of €15m. the financial problems facing the Institute are very …

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