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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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Wednesday, 13th January 2016

An easily made warmer after all the excesses of Christmas.

ingredients

(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.

method

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

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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

method

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

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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

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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

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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

method

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

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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)

method

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

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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

method

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.

To

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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

Method

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

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Letters to the Editor

  • Waiting can be bad for your He...

    When the latest statistic that waiting times for patients had risen to their highest level yet, there can't have been too many people that were surprised.There are now over 700.000 people on waiting lists with over 50.000 of them children. That so many people are waiting for treatment in one of the most developed economies in the world is truly frightening. Of course you can take into account the underfunding of the health sector during the economic downturn but it still wouldn't fully explain why so ma …

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