Wednesday, 27th May 2015
A great Waterford dinner, search out the best white pudding for this.
ingredients (for 4)
- 1 large pork steak (700g/1lb. 8oz.))
- 225g (8 oz.) white pudding (preferably made by your own butcher)
- 3 firm eating apples
- 110g (4 oz.) shelled pistachios
- 280ml (10 oz.) apple juice (Crinnachtaun if possible)
- 30g (1 oz.) butter
- 30g (1 oz.) flour.
Trim all fat and membrane from the pork steak. With a sharp knife cut it along the length but not all the way through. Flatten the pork along this cut and then cut again half way between the cut and the edges. Put it between two pieces of cling film and bash it with a rolling pin (this both flattens it and makes it more tender).
Put the white pudding into a bowl and add two tablespoons of the apple juice.Mix this with the pudding to soften and then peel one of the
Wednesday, 20th May 2015
- 2 Egg Yolks
- 2 cloves Garlic, crushed or grated
- 500 ml Sunflower oil
First make the aioli - mix the yolks and the garlic together and then, beating all the time dribble in the oil until it thickens to a thick sauce.
Sweat the onions and the garlic in the oil in a pan with a lid on a very gentle heat until they soften. Then add in the chopped tomato, season with salt and pepper and add the chopped basil, cook for about five minutes, then add a cup of water and reduce the heat.
Cut the cod fillets into large pieces, about 5 or 6 per person and put these on top of the tomato and onions. Let these cook slowly so that the cod steams on top of the fish, it will only take about 4 minutes to cook through.
Now drain off
Wednesday, 13th May 2015
These would make a great lunch or a starter if you were entertaining.
ingredients (for 4)
- 400g Packet Puff Pastry
- 8 Red Onions
- 40g. Butter
- 400g. Cherry Tomatoes
- 200g. Mozzarella (cut into small dice)
- 12 Black Olives (Stoned)
- 1 Clove Garlic
- 1 tbs. White Wine Vinegar
- 4 tbs. Olive Oil
First put on the onions to cook. Peel the onions and slice in two. Now cut them in thin slices. Cook the onions with the butter in a lidded pot on a very low heat until almost melting. This will take about 25 to 30 minutes.
While they are cooking cook the pastry bases. Set the oven to Gas 7, 220 C, 425 F. Roll the pastry into a large piece on which you can fit 4 side plates. Cut circles of pastry using these plates as guides (roughly 4" in diameter). Put these circles on a baking tray and then cover
Wednesday, 6th May 2015
This way with Chicken makes great party food. Terrific for a big barbecue or a family Sunday lunch.
ingredients (8-10 people)
- 2 Large Chickens
- 10g Sea Salt (1 tablespoon)
- 10g Whole Black Peppercorns (2 level tablespoons)
- 10g Allspice Berries (2 level tablespoons)
- 5g Mace (1 tablespoon)
- 1/2 cinnamon stick broken in pieces
- 6 Chopped Scallions
- 2 Cloves Garlic
- 2 Teaspoons Fresh Thyme
- 5 Bay Leaves finely chopped
- 2 Fresh Chillies Chopped
- 1Tablespoon Brown Sugar
- 3 Tablespoons Olive Oil
- 30g Butter
- Juice of 2 Limes
Takes about 3 hours to prepare not including 12 hours marinading
To make this recipe successfully you will need a coffee grinder to grind the spices. Put the sea salt, peppercorns, allspice, mace and cinnamon stick into the coffee grinder and whizz until powder. If you can't get whole spices use fresh ground but by weight rather than by spoonful. Put all the other ingredients of the Jerk mix into a food processor
Wednesday, 29th April 2015
This is a bit of a rib sticker for that moment when you want a comforting pudding.
- 175g/6 oz. unsalted butter (melted)
- 12 slices white bread (crusts removed)
- 300ml (10 oz.) milk
- 300ml (10 oz.) cream
- 1 tsp. Vanilla extract
- 6 eggs
- 100g (3 oz.). caster sugar
- 100g (3 oz.). sultanas
- 100g (3 oz.) chopped mixed peel
- 1 teaspoon cinnamon
- 60g (2 oz.) slivered almonds
- Small glass Irish whiskey (Optional)
- Small Glass Baileys (Optional)
You will need an ovenproof dish 3 pts. capacity. Pre heat the oven to Gas 1, 140C, 275F.
Soak the sultanas in the whiskey for a few hours for a little extra cheer. Paint the inside of the dish with a little of the butter. Whisk the eggs, the sugar and the vanilla together and then beat in the milk and the cream (and the Baileys if you are using it).
Dip the bread in the butter (or paint it on with
Wednesday, 22nd April 2015
This give a really moist fish a crisp herb topping.
- 800g. Hake or Cod
- 150g. Fresh Breadcrumbs
- 150g. Butter
- 1 tbs. Capers
- Bunch fresh Parsley
- Bunch fresh Fennel
- 1 Lemon to serve
Divide the fish in 4 fillets and examine it carefully for bones. Extract any you find with a small pliers or tweezers.
Put the crumbs with the parsley and most of the fennel into a food processor and process until the herbs are finely chopped and mixed through the crumbs. Add 100g of the butter and process it with the crumbs until you have a pale green paste. This can all be done without a processor by mixing the chopped herbs with the crumbs with melted butter. Chop the capers and mix with the remaining 50g of butter and the remaining chopped fennel.
Make a slit through the middle of the fish and stuff in a quarter
Wednesday, 15th April 2015
These are pure indulgence, rich dark and moist.
- 450g Dark Chocolate
- 225g unsalted butter
- 225g Caster Sugar
- 3 Eggs
- 2 tbs. Strong Coffee
- 75g Plain flour
- 1 tsp. Baking Powder
- pinch salt
- 150g Pecan Nuts sliced
- 1 tsp Vanilla Essence
Butter a 10 inch square tin and line the base with baking parchment. Take half the chocolate, roughly chop it and melt it with the butter over hot water. Allow this to cool a little.
Chop the rest of the chocolate into small pieces.
Beat together briefly the sugar, eggs and coffee then add the melted chocolate and butter and beat again.
Combine the remaining ingredients, including the chocolate pieces and fold them into the sugar egg mix.
Pour this into the prepared tin and bake it at 375F 180C Gas5 for 30 to 40 mts.
Leave to cool in the tin for at least an hour
Wednesday, 8th April 2015
This is a great standard with my family. A very easy and tasty way with salmon.
ingredients (for 4)
- 700g (1 1/4 lbs) Fresh Salmon
- 110g (4oz.) Smoked Salmon
- 2 Shallots
- 1 tablespoon Tomato Puree
- 600g (1 1/4 lbs) Tagliatelle (Fresh if possible)
- 100g (4oz.) Crème Fraiche
- 1 Glass white Wine (optional)
- 40g (1 1/2 oz) Butter
Trim the fresh salmon of all skin and remove the bones. Put the skin into a pot with about 225ml (8 oz.) water and simmer for 15 minutes to make a light stock.
Cut the salmon into small cubes and season well with salt and pepper. Melt a little butter in a non-stick pan and fry these pieces of salmon until lightly cooked. Put to one side.
Peel and slice the shallots thinly and cook in the remaining butter in a lidded pan until soft. Add the wine and the drained stock to this pan
Letters to the Editor
- OUR VIEWread more »
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 …