Wednesday, 13th January 2016
An easily made warmer after all the excesses of Christmas.
(enough for about 12 servings)
- 250g streaky rashers (cut in pieces) - 50mls Olive oil - 3 Medium Onions - 1 head Green Cabbage - 3 Carrots - 3 Heads celery - 750g Ripe Tomatoes (or tinned tomatoes or Passata) - 1 litre Stock, homemade or cube.
In a large pot cook the lardons of bacon in the oil until they release their fat and are starting to colour. Reduce the heat under the pot. Peel and finely slice the onions and the carrots, chop the celery stalks and add to the bacon. Now slice the whole head of cabbage, cut out and discard (or chop finely) the core of the cabbage). Once the carrots and other vegetables have softened a little add the cabbage to the pot. Stir this well into the other vegetables and continue stirring over the heat
Wednesday, 6th January 2016
This is a very simplified (and most untraditional) version of Coq au Vin.
ingredients (for 6-8)
- 8/10 Chicken Legs cut into thighs and drumsticks.
- 4 tablespoons Olive Oil
- 175g Streaky Rashers
- 225g Shallots
- 225g Baby Mushrooms
- 3/4 Bottle Red Wine
- Sprig Thyme
- Salt and Black Pepper.
- 60g Flour
Leave the skin on the chicken pieces and fry them briskly in 2 tablespoons of the oil in batches until they are browned all over. Put to one side. Chop up the rashers and fry that in the same pan until likewise browned. Put with the chicken. Peel the shallots but leave whole. Cook these in the remaining oil and bacon fat in the pan until also browned then put with the chicken. Do the same with the mushrooms.
Pour most of the fat off the pan and sprinkle in the flour. Add the wine to the pan and bring this to the boil
Wednesday, 30th December 2015
ThinkWaterford to reach global audience
Waterford Chamber and Waterford City & County Council, with support from the Taoiseach’s office, this week launched their new #ThinkWaterford campaign.
The online initiative is designed to target the Diaspora who are considering moving home to #ThinkWaterford.
A series of online short videos and multi media messages will be released over the coming months featuring local faces who have returned to Waterford to better their career and be close to family and friends.
The first 30 second short focuses on WLRfm presenter Teresanne O’Reilly, who has returned to Waterford having worked in Hong Kong and Dublin for a number of years. Teresanne tells of how she chose to come home to Waterford to better her career and that the lifestyle she enjoys here is second to none.
Waterford Chamber and Waterford City & County Council are encouraging all businesses to
Wednesday, 16th December 2015
Homelessness in Waterford at Christmas By Eleanor O’Connor
In the past year the housing crisis in Waterford has spiralled. I was lucky enough to grab a few minutes with Terence O’Neill the manager of McGuire house last Friday before he headed off to Dublin with the High Hopes Choir.
"By definition homelessness is a person who does not have a permanent/fixed place of residence" he told me. "If you don’t have your own front door key, if you’ve moved in with family or are living with a series of friends then you are by definition homeless. The other type of homelessness, the one most of us think of when we hear the word homeless is when people are living on the streets. In fact there are two types."
In these harsh times McGuire house which is run by the Saint Vincent de Paul
Wednesday, 25th November 2015
A total winter warmer this. Great for a cold wet Saturday.
ingredients (for 6)
- 2 medium Onions
- 1kg Pumpkin (peeled and cut into cubes)
- 3 tablespoons Olive oil
- 1 tsp Ground Cumin
- 1 tsp Whole Cardomum
- 1 tsp whole Coriander
- 600ml (1 pt) Chicken or Vegetable Stock
First crush the cardomum pods using a pestle and mortar or a heavy bowl and a rolling pin. Bash the pods until they crack open, discard the hulls (which look like peanut shells and are as inedible) then tip the whole coriander in with the cardomum seeds and bash until coarsely ground.
Peel and slice the onions and sweat these in the olive oil with all the spices until they are soft.
Add the cubed pumpkin to the pot and continue sweating until these collapse - about 4 to 5 minutes. Add the stock and bring to the boil.
Liquidise this and then reheat and
Wednesday, 18th November 2015
I know that using Gin in a recipe sounds decadent but it really does make a difference with this simple recipe.
ingredients (for 4)
- 4 large Pork Chops (or 8 little ones)
- 90g (3 oz.) Streaky rashers
- 1 Small Glass White Wine
- 1 Shot of Gin
- 6 Juniper Berries crushed
- 30g (1 oz) Butter
- 1 Onion
- 110g (4 oz.) Mushrooms
- 125ml (4 oz) Crème Fraiche (Low Fat)
First cut the rashers into fine dice and marinade these in the white wine with the crushed juniper for at least 3 hours before you cook the pork. Don’t try and short cut this as it is the flavour of the marinaded bacon that defines this dish.
Melt the butter in the pan and brown the chops on both sides. Put these into an ovenproof dish
Drain the bacon from the marinade but keep it. In the remaining fat in the pan fry the bacon pieces
Wednesday, 4th November 2015
I had someone stay with me lately who remembered eating this dish in Dwyer’s the night his son was born.
The same son is now 17 so it must have been memorable!
ingredients (for 4)
- 1 Kg. Monkfish
- 2 Red Peppers
- 1 Tbs. Tomato Puree
- 1 Teaspoon Sugar
- 1 Dessertspoon White Wine Vinegar
- 1 teaspoon flour
- 1 teaspoon melted butter
- 1 Pinch Chilli
- Salt and Black Pepper
First skin the peppers; if you have a gas cooker put them directly on the flame, moving them about until the skin blackens all over. Or halve them and put under a very hot grill until they blacken. Either way, run them under some cold water to remove all the burnt skin. Cut them in half and discard the stems and all the seeds inside. Now put the peppers, the tomato puree, the flour and butter, sugar, vinegar and seasonings into a processor and liquidize.
Wednesday, 28th October 2015
This is the one my mother made so will always be my favourite version.
Ingredients (for 4)
- 1kg (2.2lbs) Lamb Gigot Chops
- 1 1/2 kg Potatoes
- 450g (1lb.) Onions
- 1 large bunch Parsley
- 1 bunch Thyme
- 450ml (3/4 pt.) Water
- Salt and Black Pepper
This is my basic recipe for Irish Stew. Because it is a peasant dish it doesn't have a "right” recipe. If your mother always put in pearl barley or carrots that's fine. It is also perfectly good just as it is.
Peel the potatoes and slice them thickly.
Peel and slice the onions.
Chop the herbs and mix together.
In the bottom of an ovenproof casserole put first a layer of the onion, then the chops, season with salt and pepper, sprinkle over the herbs then put a layer of potato. Repeat until all the ingredients are used up finishing with a layer of potato. Bring the water to
Wednesday, 21st October 2015
This is a great autumn dish which is easy to serve. (Well worthwhile making an extra one to freeze)
We Irish love potato pies, probably because they are one pot dishes.
Ingredients (feeds 4-6)
- 1 Chicken
- 110g (4 oz.) Mushrooms
- 1 Tablespoon Lemon juice
- 4 leeks
- 60g (2 oz). Flour
- 60g (2oz.) Butter
- 110g (4oz.) Milk
- 1 kg (2 lbs) Floury Potatoes
- Salt and pepper
- 90g (3 oz.) Milk
Put the chicken in a large pot and cover with water. Bring to the boil and simmer for 30 to 40 minutes until cooked through. Take out of the stock (keep this for sauce) and take the chicken off the bone, discarding all bone and skin. Chop the flesh roughly and put to one side.
Wash the leeks and chop into 1 inch pieces and sweat gently in the butter until tender, slice the mushrooms add to the leeks and cook for a few
Wednesday, 7th October 2015
This is a great soup which contrasts the smoothness of the puree with the crunch of the celery heart and almonds.
(Repeated due to a mistake in last week's issue)
- 1 (small or half large) head Celeriac
- 1 Head Celery
- 2 Leeks
- 1 Potato
- 60g (2 oz). Butter
- 1 Ltr (2 pints) Stock
- 60g (2 oz). Sliced Almonds
Open up the head of celery and rinse to remove any grit. Take off the outer stalks and their leaves (about half of the head) and chop roughly. Dice the heart finely with the inner stalks and leaves and put aside.
Peel and roughly chop the potato and celeriac. Remove any coarse green leaves from the leeks and slice down into rings. Rinse these thoroughly in a collander in cold water (make sure you get rid of all the grit).
Put the celeriac, potato, leek with the outer celery stalks into a heavy
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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 …