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Wednesday, 30th September 2015

This is a great soup which contrasts the smoothness of the puree with the crunch of the celery heart and almonds.

Ingredients

- 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

Method

Trim the pork and cut into half inch slices. Hammer these flat between two layers of cling film. Now cut these into strips. Fry these quickly in the oil in a hot pan until browned on the outside. Take off the pan.

Melt the butter on the pan. Chop the scallions and fry in the butter gently until soft. Add the salt and pepper, vinegar honey and orange juice.

Slip the pieces of pork back into the pan and simmer gently for a few minutes to cook through. Add some water if it gets dry.

Serve this with couscous, or rice.

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Wednesday, 16th September 2015

Simple, unusual and delicious. Fast food at its best. This is a very gentle take on Chinese Sweet and Sour.

Ingredients

- 900g Pork Steak

- Sun Flower oil for frying

- 3 Scallions

- 50g. Butter

- Salt and Black Pepper

- 4 Tbs. Balsamic Vinegar

- 1 Tbs Honey

- Juice 1 Orange.

Method

Trim the pork and cut into half inch slices. Hammer these flat between two layers of cling film. Now cut these into strips. Fry these quickly in the oil in a hot pan until browned on the outside. Take off the pan.

Melt the butter on the pan. Chop the scallions and fry in the butter gently until soft. Add the salt and pepper, vinegar honey and orange juice.

Slip the pieces of pork back into the pan and simmer gently for a few minutes to cook through. Add some water if it gets dry.

Serve this with couscous, or rice.

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Wednesday, 9th September 2015

Chicken with Couscous, practically a national dish here in France.

Ingredients

- 4 large skinless and boneless Chicken breasts

- 2 tsps cardomum pods

- 2 tsps. whole coriander

- 2 tsps. ground paprika

- 1 tsp ground cumin

- 4 cloves garlic

- 500g. Vine Cherry Tomatoes

- Olive oil, salt, black pepper,

- 1 tsp. Sugar

- 400g. Couscous

- 400ml. Vegetable Stock

- 1 Chilli

- 4 Dried Apricots

- 2 scallions

- 100g. Butter

- 1 200g. Jar Greek Yoghurt

- 1 Half Cucumber.

Method

In a pestle and mortar (or a salad bowl with a rolling pin) crush the cardomum pods and discard the husks. Add the whole coriander to the mortar and grind these together until powdery. Add in the cumin and paprika and the peeled garlic and pound until you have a rough paste. Cut the chicken into strips and tip them in with the spices and garlic and rub well into them, leave them marinade in this for a few hours.

Halve the tomatoes. Put them into a baking tin

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Wednesday, 2nd September 2015

I have been cooking variations of this for years, the easiest of all fish recipes.

Ingredients

- 4 X 200g Fillets of Hake (You could also use Cod, or Seabass)

- 4 oz. Bread Crumbs

- 4 Tbs. Olive Oil

Olive Mayonnaise:

- 2 Large Egg Yolks

- 220 ml. Rapeseed Oil

- 1 Clove Garlic

- 100g. Black Olives (stoned and roughly chopped)

Method

Select thick fillets of fish as they are best for this dish. Once you get them home carefully remove all bones with a tweezers or a small pliers.

Then make the crumb. Put the oil in a large pan with the breadcrumbs. With the pan on medium heat cook the crumbs in the oil, stirring all the time, until they brown. This will take about 10 minutes.

Crush the garlic and mix with the yolks. Dribble in the oil beating all the time to make a mayonnaise. Stir

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Wednesday, 26th August 2015

Probably still the best thing to do with Blackas. This tart took the sting out of going back to school in September.

Ingredients

(About right for a 12" round or Swiss Roll tin)

Filling:

- 4 Eating Apples

- 225g (8 oz) Blackberries

- 4 tablespoons Sugar

- 2 tablespoons Arrowroot (or Cornflour)

Pastry:

- 350g (12 oz.) Flour

- 175g (6 oz.) Butter

- 4 tablespoons. Water (approx)

Method

First make the pastry. Either put the flour and butter into a food processor and blend, then add the water and continue blending until a pastry is formed. Or rub in by hand in the traditional way.

Split this in two (one larger than the other for the bottom) and chill for an hour. Roll out the larger piece and use it to line an 8" to 10" tart tin. Cover this with tinfoil and some weight and bake blind at Gas 6, 200

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Wednesday, 19th August 2015

This is the classic French chilled soup- but should the weather turn you can heat it to make a Leek and Potato Soupa. This is the classic French chilled soup- but should the weather turn you can heat it to make a Leek and Potato Soup.

Ingredients

- 6 Leeks

- 1 Large Potato

- 1 Med Onion

- 100g. Butter

- 1 Litre Chicken or Vegetable Stock

- 4 Tablespoons Cream.

- Chopped Chives.

Method

Discard any tough or damaged parts of the leek and chop the rest finely. Put into a collander or sieve and wash thoroughly under running water.

Peel and chop the potato and onion and sweat them with the Leeks in the butter in a covered pan on the lowest heat for 15 to 20 minutes. Check these from time to time, they should sweat very slowly and not brown.

Add the stock and continue simmering until

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Wednesday, 12th August 2015

This is to impress your visitors from America with the uses of Irish Whiskey. (And it is delicious)

ingredients

Filling

- 400g (14oz.) Dark Chocolate

- 1 Lge measure of Irish Whiskey

- 225g(8 oz.) Unsalted Butter

- 4 Eggs and 6 Egg Yolks

- 110g (4 oz) caster sugar

Pastry

- 225g (8 oz.) Flour

- 30g (1 oz.) Castor sugar

- 110g (4 oz.) Butter

- 1 Egg Yolk

- 2 Tbs. Water

method

Set oven to 150C. 300F Gas 2

You will need a 12ins. X 1ins. deep Tart Tin

For the pastry

Dice the butter and rub it in to the flour and sugar. (Or put the flour,sugar and butter in a food processor and crumb).

Add the egg and water and bind into a dough. Roll out to line the tart tin leaving a small overlap in case it shrinks. Line with greaseproof paper and weights and bake blind for 15 minutes.

Remove the paper, paint with eggwash and bake for a further 5 minutes

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Wednesday, 5th August 2015

A bit of work here but not expensive.

An impressive meal when you have more time than money.

A bit of work here but not expensive. An impressive meal when you have more time than money.

ingredients

Sausage

- 4 full legs of chicken (thighs and drumsticks)

- 120g streaky rashers

- 1 leek - including the green part

- 25g. butter

- 2 egg whites

Sate Sauce:

- Small onion (finely chopped)

- 2 Cloves Garlic (Crushed)

- 25g. Root Ginger (grated)

- 1 tbs Sunflower Oil

- Pinch Chilli Powder

- 1 tsp.Turmeric

- 2 tsp. Soy Sauce

- 1 tsp. Brown Sugar

- Grated rind and Juice of a half Lime

- 4 oz. Water

- 2 Tablespoons Peanut Butter.

method

For the sausage, chop the leek finely, rinse well under running water, and cook gently in a covered pot with the butter until soft. Take the chicken off the bone, discard the skin and bone and chop the flesh roughly. Chop the rashers. Put the chicken meat, rashers, leeks, egg whites and plenty of salt

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Wednesday, 29th July 2015

This is a terrific meal for a large informal supper party. The hollandaise goes equally well with the fish as the vegetables.

ingredients (4 to 6)

- 400g Hake (or Turbot, Cod or Brill)

- 400g Salmon (or Seatrout or Bass)

- 450g (1lb.) Mussels

- 1 Glass White Wine

- 1kg (2lbs.) Potatoes (small new ones in their skins)

- 1 kg. Broccoli

- 4 Large Free-Range Egg Yolks

- 450 Butter

- Juice Half Lemon

- Black Pepper

- 2 Lemons

method

Buy the fish weighed off the bone.

Boil the potatoes and the broccoli separately in salted boiling water until cooked through. Keep warm.

Beard the mussels and open in a lidded pot on the heat in the white wine. Strain off the pan juices into a pot and top up with water sufficient to cover the fish.

Cut the each piece of fish into 4x 110g (4 oz.) pieces. Poach these gently in the mussel juices until just cooked through.

Melt the butter and while

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Wednesday, 22nd July 2015

This is a great sauce for that day when nothing except a steak will do.

(You could marinade your steaks in this and then heat the sauce in a little pot on the grill)

ingredients

- 4 Sirloin or Fillet Steaks (approx.200/250g each)

- 2 cloves of Garlic

- 1 tbs. Soy Sauce

- 2 tbs. Red Wine

- 1 tbs Balsamic Vinegar

- 2 tbs Water

- 90g. Butter

method

Cook the steaks in a large very hot pan to your liking: 1 minute each side for blue; 2 minutes each side for medium rare; 3 minutes each side for medium well. (Cut a slit into the steak to check it is cooked to your liking). Remove the steaks from the pan and put on a plate into a warm oven to keep warm.

Put the pan in which you have cooked the steaks back on the heat. Pour in the soy, red Wine, vinegar and water. Chop

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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 …

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