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Wednesday, 15th July 2015

Special dessert from the USA which uses their version of shortcake (much like Irish scones).


- 450g. Strawberries

- 4 tablespoons Sugar

- 450. plain Flour

- 3 tablespoons Sugar

- 1 tsp. Salt

- 3 tsps Baking Powder

- 225g. Butter

- 275 ml. Milk

- 250ml. Cream. Whipped stiff.


Take out 6 of the best looking strawberries and keep for decoration. Halve the remaining strawberries and sprinkle with the 4 tbs. sugar.

Whip the cream until thick.

Shortcake: Sift together the flour, sugar, salt and baking powder together and put into a large bowl. Cut 150g. of the butter into small dice and rub into the dry ingredients. Mix the 275ml. of milk in to form a soft dough. Divide this mixture in two and roll out to 9" circles.

Place these one on top of the other on a baking tray which you have lined with non-stick paper. Set the oven to Gas 7, 220 C, 425 F .


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Wednesday, 8th July 2015

l 450g. Raspberries

l 225g. Red Currants

l 225g. Black Currants

l 110g. Caster Sugar

l 9 slices White Bread

l 275 ml. Cream


l You will need a 500g. Pudding Basin

l Get a large white unsliced loaf and slice off 9 fairly thick slices.

l Remove the crusts.

l Use a fork to take the currants off their stems and put them with the raspberries and the sugar in a bowl in the microwave.

l Put them on full for 2 mts on high (the currants should be just beginning to burst and release their juices) You could also cook them in 3 oz. of water on a low heat for roughly the same time.

l Cut one slice of bread into a circle to cover the bottom of the bowl and cut the remaining slices into triangles and position them around the bowl to line it completely on

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Wednesday, 1st July 2015

This one is for the barbecue, a great flavoursome meal for the chef of the house to cook.

ingredients (for 4)

- 1 kg (2 lbs.) Steak (Sirloin, Fillet, even lean hamburger)


- 1 tablespoon Red Wine Vinegar

- 2 Tablespoons Olive Oil

- 2 teaspoons Coriander seeds

- 2 teaspoons Cumin

- 2 teaspoons Paprika

- 1 teaspoon Chilli Powder.


Blitz all the marinade ingredients together.

Cut the beef into either small steaks for quick grilling or larger ones to be cooked on a slower fire. You can also cut into cubes and later thread on skewers.

If you are using hamburger make into firm patties. Pour over the marinade and rub into the beef. Do this the night before to get a more intense flavour.

To cook:

Light the barbecue and then leave it until the flames have died down and the coals have a white ashy coating. Put the meat on the grill and cook until well

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Wednesday, 24th June 2015

This is from the American South and shows the influence of France in their cooking there.

ingredients (for 4)

- 8 Large Chicken Thighs, Skinned.

- 4 Tbsp Flour

- 1/2 tsp Celery Salt

- 1/2 tsp Chilli Powder,

- 1/2 tsp Paprika

- 1/2 tsp Pepper

- 2 Eggs, Beaten

- 100g (3 oz. ) Butter

- 150 ml. (5 oz.) Olive Oil

For the garlic puree

- 3 Heads Garlic- peeled

- 2 Tablespoons Olive Oil

- 1 tub Creme Fraiche

- 1 Squirt Tabasco


First make the garlic puree. Simmer the peeled cloves in water just to cover until soft. Drain these then puree in a food processor with the olive oil and a little salt until creamed. Let this cool then beat up with the creme fraiche until thick. Add the tabasco and taste for seasoning.

Mix the flour with the seasonings. Roll the thighs in this and then shake off any excess. Dip in the beaten egg and then rest for one minute. Repeat this

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Wednesday, 17th June 2015

The Hazelnuts give this recipe great flavour and texture. It could be gluten free if you make the crumbs from gluten free bread.


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Wednesday, 17th June 2015

- 110g (4 oz. ) Breadcrumbs

- 4 Medium Eggs

- 3 Tablespoons Madeira, Marsala or sweet sherry

- 225g (8 oz.) Sugar

- Pinch Salt

- 225g (8oz.) Unsalted Butter.

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Wednesday, 17th June 2015

Melt the butter and let it cool before using.

Spread the Hazelnuts out on a baking tray and roast them in a hot oven for 5 minutes. Take them out, spread on a tea towel and rub them in the tea towel between your hands to remove as much of the skins as possible. Any that remain on the nuts are OK. Grind these nuts in a food processor, pulsing on and off the grind them finely without oiling. Lay these in a large bowl and sprinkle over the breadcrumbs.

Separate the eggs. Beat the whites until stiff with the pinch of salt. Add the 110g (4 oz.) of the sugar and continue beating until they get glossy. Beat the yolks with the madiera and the remaining sugar until they get pale and thicken a little. Fold the yolks and whites in

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Wednesday, 10th June 2015

This is a special occasion Roast. The stuffing gives great flavour to the Lamb.


- Loin of Lamb (about 3lbs on the bone)

- 225g. Breadcrumbs

- 110g. Butter

- 1 Onion

- 1 Orange

- A handful of Fresh Mint

- Salt and Pepper

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Wednesday, 10th June 2015

- Grated rind half Orange

- 1 tbs chopped Fresh Mint.


First melt the jelly with the orange rind and the mint, stir together and leave to reset.

Get the butcher to bone the loin of lamb and discard the bone. (You should be left with about 1kg. weight). Cut out and discard any lumps of fat.

Chop the onion finely and sweat this slowly in some of the butter until soft. Melt the remaining butter and add this with the softened onion to the breadcrumbs. Grate the zest from the orange and add this and the squeezed juice to the stuffing. Chop the mint and add this and the salt and pepper. (The stuffing should be moist enough to hold its shape). Lay a thick sausage of this on the loin of lamb just under the eye. Roll the tail around to completely cover the

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Wednesday, 3rd June 2015

A good way to spice up a chicken. Free range is best for this.


- 4 skinned chicken breasts (free range if possible)

- 1 teaspoon Cumin Seed

- I Teaspoon Paprika

- 1 Teaspoon Turmeric

- 2 Red Peppers

- 2 cloves garlic

- 1 tablespoon Soy Sauce

- 1 tablespoon Nam Pla Fish Sauce

- 1 tablespoon honey

- Juice of 1 lime

- 1 teaspoon Arrowroot (or cornflour)


Slice the chicken breasts across into strips. Tip the cumin seed, paprika and turmeric into a bowl and toss the chicken in this until they are coated with the spices.

In a large pan or wok heat some sunflower oil until very hot and then toss the chicken in this until browned all over. Turn down the heat.

Halve the peppers, discard the seeds and stem and then slice down the flesh. Add the peppers to the pan and continue frying until they soften. Chop the garlic finely.

If you want a strong flavour of

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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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