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Wednesday, 6th April 2016

These can work as a tasty starter or lunch or with some rice will make a good supper.

ingredients

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

method

Cut the chichen 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

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Wednesday, 30th March 2016

This is my default Vegetarian Dinner which I find can also be enjoyed by carnivores.

ingredients

(For 4 as a main course, 6 as a starter)

FRITTERS:

- 450g (1 lb.) courgettes

- 2 fat cloves garlic

- grating of fresh nutmeg

- salt and black pepper

- 2 dggs

- 150g (5 oz.) fresh breadcrumbs

- 150g (5 oz.) feta cheese, cut into small dice (it will be crumbly )

CHUTNEY:

- 1 medium onion, finely chopped

- 2 oz. sultanas

- 2 lbs tomatoes, roughly chopped

- 1 tsp. grated ginger root

- 2 eating apples peeled, cored and diced

- 6 oz. brown sugar

- 6 oz. red or white wine vinegar.

method

First cook the chutney:

Put all the ingredients into a large pot and bring to a gentle simmer. Let it simmer gently for 30 minutes stirring from time to time to make sure it dosn't catch on the bottom. It is reckoned to be ready when a spoon drawn through the mixture leaves a path behind.

Store this in sterile

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Wednesday, 23rd March 2016

I had a lovely man from Senegal stay a few years ago and he gave me this recipe from his home.

It is a great spiced dish and goes beautifully with a beer.

ingredients (For 4)

- 4 Chopped Parsley

- 8 thigh chicken pieces

- 4 medium onions

- 2 lemons

- 4 cloves of garlic

- Tablespoon Black pepper corns

- Tablespoon Dijon mustard

- Half Teaspoon Cayenne pepper

- 24 Stoned Green olives

method

So first take the peppercorns, cayenne pepper & garlic and mix in a pestle & mortar to make a paste. Prick the chicken and rub all over with the paste. Put chicken in a bowl.

Take your onions and slice thinly and place in a bowl with the chicken. Add two teaspoons of Dijon mustard, juice of one lemon and cover for a couple of hours.

Take your chicken out of the bowl and fry in a large saucepan until golden brown.

Add all the onions and

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Wednesday, 16th March 2016

We don't really have a national dessert for Patrick's Day so this might do nicely. My mother always used Sherry but the whiskey is even better.

ingredients

Sponge:

- 4 Eggs

- 125g (4 oz.) Caster Sugar

- 125g (4 oz.) Sieved Flour

60g (2 oz.) Melted Butter

Trifle

- 120g (4 oz. ) Sliced Almonds

- 6 Tablespoons Apricot Jam

- 6 Egg yolks

- 600ml(1 pint) Milk

- 2 Tablespoons Sugar

- 1 teaspoon Vanilla Extract

- 1 large glass Irish Whiskey

- 300ml(10 oz.) Cream

method

First make the sponge. Line a swiss roll tin with non-stick paper. Whisk the 4 eggs and the 4 oz. sugar together until light stiff and creamy. The classic test is that you should be able to leave a trail of the figure of eight in the mixture with the whisk. Now fold in the melted butter and then, using a metal spoon, fold in the sifted flour.

Pour this into the prepared tin and bake it at 180C/360F/Gas 5

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Wednesday, 9th March 2016

This is an Irish/French mixture. Irish smoked mackerel makes an excellent French Pate to serve with toast or crackers

or it also makes a great sandwich.

ingredients

- 2 Fillets Smoked Mackerel (175g/6 oz. each)

- 1 Med Onion

- 110g (4 oz.) Butter

- Juice of Half Lemon

- Freshly Ground Black Pepper

method

Peel and half the onion and chop it finely. Melt 2 oz. of the butter in a small heavy pot. Cook tthe onion very gently in a covered pot for 15 minutes until soft.

Flake the mackerel and search it for bones. Discard these. With two forks continue to flake and break up the mackerel until it is a coarse paste.

Add the sweated onions, the remaining 2 oz. of butter (melted) and the lemon juice, and pepper. Still using the forks work the ingredients together until amalgamated.

Put into a dish into the fridge until set. Eaten with salad it makes

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Wednesday, 17th February 2016

We love pavlova in Ireland and this one is one of the best. The sharpness of the passion fruit is a terrific foil

to the sweetness of the meringue.

ingredients

- 110g (4 oz.) Egg Whites (whites from 4 large eggs)

- Pinch Salt

- Pinch Cream of Tartar

- 225g (8 oz.) Caster Sugar

- 1 tsp. Cornflour

- 1 tsp. Vinegar

- Half tsp. Vanilla Extract.

- 425ml (15 oz.) Cream

- 6 passion fruit.

method

Make sure that you remove all traces of yolk from the egg whites, and that the bowl and the whisk are perfectly clean. Whisk the egg whites with the salt and cream of tartar until stiff.

Continue beating and add in the sugar spoonful by spoonful, until the mixture is glossy and holds a peak when you lift out the beater. Stir the cornflour, vinegar and vanilla together to dissolve the cornflour and still whisking add to the meringue mixture.

Line a 10" tart tin with

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Wednesday, 10th February 2016

We love pavlova in Ireland and this one is one of the best. The sharpness of the passion fruit is a terrific foil

to the sweetness of the meringue.

ingredients

- 110g (4 oz.) Egg Whites (whites from 4 large eggs)

- Pinch Salt

- Pinch Cream of Tartar

- 225g (8 oz.) Caster Sugar

- 1 tsp. Cornflour

- 1 tsp. Vinegar

- Half tsp. Vanilla Extract.

- 425ml (15 oz.) Cream

- 6 passion fruit.

method

Make sure that you remove all traces of yolk from the egg whites, and that the bowl and the whisk are perfectly clean. Whisk the egg whites with the salt and cream of tartar until stiff.

Continue beating and add in the sugar spoonful by spoonful, until the mixture is glossy and holds a peak when you lift out the beater. Stir the cornflour, vinegar and vanilla together to dissolve the cornflour and still whisking add to the meringue mixture.

Line a 10" tart tin with

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Wednesday, 3rd February 2016

This recipe is a version of an Indian cake. Note that it is gluten and dairy free.

ingredients

- 2 large Oranges

- 6 large Eggs

- 225g (8 oz) Caster Sugar

- 225g (8oz.)Ground Almonds

- 225g (8oz.) Dark Chocolate

- 2 tsp. Baking Powder.

method

Either put the oranges in a small saucepan and cover completely with water. Bring to the boil and then simmer gently for 2 hours. (Put a lid on to make sure too much water doesn't avaporate and top up with some more water if they are not completely immersed). After two hours take them out of the water and let them cool.

Or halve the oranges, flick out the pips, and put in a bowl and cover with cling film. Put into microwave at full for 5 minutes, check to see if tender when pierced with a sharp knife,if not keep cooking until they are tender and collapse in

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Wednesday, 27th January 2016

It is always good to have your own bread for a change. Kneading and baking bread is, I find, a great stress breaker.

This one is delicious.

ingredients

(For 4 x 900g (2lb.) loaves)

- 1.8kg (4lbs.) Strong White Flour

- 2 X 7g Sachets Fast Action Yeast

- 1 teaspoon Salt

- 6 Tablespoons Olive Oil

- 110g (4 oz.) Stoneless Black Olives

- 175g (6 oz.) Sun dried Tomatoes

- 1.2 litres(40 oz.) Warm Water

- 1 Egg

method

Put the flour, yeast, and salt in a large bowl. Pour in the olive oil. Cut the tomatoes in small dice. If you have a food processor put them into this with one quarter of the weighed flour and pulse until they are chopped. Halve, quarter or leave the olives whole - I like them best whole.

Add the warm water to the bowl and blend all the ingredients together with your (spotlessly clean) hands. Knead the mixture in the bowl

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Wednesday, 20th January 2016

This is a filling and delicious supper dish which won’t break the bank. Have it with a few homemade chips

and make a dinner of it.

ingredients

(for 4 for supper or lunch)

- 1 small head Cauliflower (or 1/2 a large one)

- 90g (3 oz.) Butter

- 90g (3 oz.) Flour

- 400ml (3/4 pt.) Milk

- 1 medium onion finely chopped.

- 5 Eggs

- Salt Pepper and Nutmeg

- 110g (4 oz.) Strong Cheddar - grated.

method

You will need a 2 ltr. capacity ovenproof dish.

Preheat the oven to 180C, 350F, Gas 4.

Trim the caulie of any dark leaves and cut into florets. Put these into a pot of boiling salted water and simmer until soft. Drain and mash into a rough puree with a potato masher.

Sweat the onion in the butter until soft, stir in the flour and the milk to make a thick béchamel sauce, season with salt pepper and a sprinkling of grated nutmeg.

Still

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