Wednesday, 1st April 2015
This is a great favourite of mine. I love the way the delicate scallop flavour is absorbed by the chicken.
(serves 4 or 5)
- 1 Chicken
- 225g (8 oz.) Mushrooms
- 60g (2 oz.) Butter
- 60g (2 oz.) Flour
- 150 ml. (5 oz.) Cream
- 6 small or 4 large Scallops
- 225g (8 oz.) Puff Pastry
Put the chicken in a large pot and cover with water. Bring to the boil and simmer gently for about 45 minutes until cooked through.
Drain the chicken out of the stock and continue to boil this until reduced by about half.
Remove all the skin from the chicken and take it off the bone. This is best done while the chicken is still warm, wear rubber gloves to protect your hands, and chop into rough pieces.
Melt the butter in a pot and fry the sliced mushrooms in this until soft. Stir in the flour, and then
Wednesday, 25th March 2015
Around this time of the year it is easy to get bored with the usual run of winter vegetables -
here are a few variations on the normal fare.
Cut the carrots into small chip sized pieces. Cook them in a large pan with water just to cover, a teaspoon of sugar and a knob of butter. Cook briskly until the water is all but evaporated. The carrots are cooked and coated in a buttery glaze.
Leeks in Cream
Cut the leeks into 1" pieces and wash
thoroughly. Cook these pieces gently in a large pan in butter until soft. Add a little cream to the pan and boil up with the leek juices to make a sauce. Pour over the leeks and serve.
Cabbage with Bacon
Shred a half head of cabbage. Chop 4 Streaky Rashers. Peel and slice an onion finely.
Crisp the chopped bacon
Wednesday, 18th March 2015
For all of you who are counting calories at the moment here is a tasty and filling option.
For one person (simply double up for 2).
This weighs in at just under 360 Calories.
- 150g skinless breast of chicken
- 2 Cloves Garlic
- 1 Thumb Root Ginger
- 1 Teaspoon Olive Oil
- 50g Scallions
- 2 Tablespoons Nam Pla (Thai fish sauce)
- 2 Tablespoons Soy Sauce
- 100g Mange Tout Peas
- 100g Cauliflower.
Cut the chicken breast into slivers. Peel and slice and shred the garlic and root ginger. Put into a non-stick pan with the olive oil. Sweat these on the lowest possible heat until they start to get transparent (add a splash of water if they start to brown).
Cut the scallions in shreds and add them with the chicken to the pan and toss about until the chicken browns. Add the Nam Pla and Soy Sauce to the pan pop a lid on and
Wednesday, 11th March 2015
Rhubarb is a luxury here and quite expensive but I do treat myself to some every so often.
- 400g (14oz.) caster sugar
- 280g (10oz.) flour
- 1 tsp. baking powder
- 4 eggs
- 225g (8oz.) melted unsalted butter
- Grated juice and rind of one orange
- I bunch rhubarb
- 2 tablespoons sugar
Chop the rhubarb into chunks and put into a pan with the sugar. Cook these together for about two minutes only, until the juice starts to run but the pieces are still firm.
Mix together the sugar, flour and baking powder in a bowl. Make a well in the centre. Break the eggs into the well and beat them with a whisk gradually incorporating the dry ingredients. As the mixture thickens, add the melted butter and the zest and juice of the orange. Pour this mixture into a tart tin or quiche tin (not one with a removable base)
Push the pieces
Wednesday, 4th March 2015
Another great warming winter soup. The bacon adds a welcome bite to the spinach.
- 1 lge. Onion
- 2 med Potatoes
- 60g (2 oz). butter
- 1 pt. Water
- 225g (8oz.) Spinach
- 110g (4oz.) Streaky Rashers
- Salt and Pepper
Peel the onion and potatoes and cut into dice. Put these with the butter into a saucepan, put on a gentle heat, cover, and leave to sweat for 30 minutes or so until soft. (Stir from time to time.)
Meanwhile cut the rashers into little dice and fry them in their own fat until crisp, drain and reserve.
Put the water into the pan with the vegetables and bring to the boil.
Rinse the spinach.When the water is boiling well add the spinach a little at a time, letting it come back to the boil between additions. This keeps the soup a fresh bright green. Let it boil for a minute or two only
Wednesday, 25th February 2015
This is adapted from the Moro Cookbook by Sam Clarke (who trained under the same chef as myself).
- 4 Thick Loin Pork Chops
- 2 Cloves Garlic
- 1 Table Fennel Seeds
- Large Glass dry sherry
- Salt and Pepper
Season the chops with salt and a milling of black pepper. Brown on both sides in a hot pan.
Crush the fennel seeds with the garlic in a mortar or a grinder. Add this with the sherry to the pork in the pan with a similar amount of water.
Cook on a low heat for about 30 minutes until the chops are tender then take them out and increase the heat until the pan juices thicken to a sauce. Spoon over the chops as you serve.
Excellent with garlic mashed potatoes!
Simply boil or steam 6 cloves of garlic with the potatoes before mashing and then mash these with the potatoes with some
Wednesday, 18th February 2015
This is just as good with Cod or Fresh Haddock. A great winter fish dish.
- 4x225g (8oz.) Fillets of Hake (or Cod or Haddock)
30g (1oz), Butter
30g (1oz). Flour
225ml (8oz) Milk
salt and pepper
110g (4oz). Mature Cheddar
175g (6 oz.) Mushrooms
110g (4oz.) Breadcrumbs which have been browned and dried in the oven.
Melt the butter in a pot and stir in the flour. Pour in the milk slowly, stirring well to amalgamate after each addition until you have a smooth sauce. Grate the cheddar and cook into the sauce for a few minutes. Take this off the heat, put into a bowl and cool.
Slice the mushrooms thinly and fry in a little butter until soft and dry.
Using a tweezers or a small pliars remove any remaining bones from the fish. Lay out the fillets on a greased baking tray.
Lay the cooked chilled mushrooms on each
Wednesday, 4th February 2015
The king of stews, it is so popular here that stewing beef, ready cut in pieces sells as Bourguignon.
Ingredients (For 6-8)
- 1.5kg (3 lbs) Stewing Beef
- 225g (8oz.) Streaky Bacon in one piece
- 225g (8oz.) small button Mushrooms
- 24 small onions or shallots
- 1 Bottle Red Wine
- 1 teaspoon chopped fresh thyme
- Flour to coat the beef
Pour the bottle of wine into a saucepan and bring it to the boil. Let it continue bubbling until reduced by a half (this makes a huge difference to the flavour of the sauce).
Cut the beef into pieces (about 1 1/2 ins. cubes). Toss them in seasoned flour and fry quickly in hot oil until browned all over. Put into a large casserole.
Take the rind and bone from the bacon and cut into pieces. Brown these in the same pan and add to the meat. Peel the little onions and likewise
Wednesday, 28th January 2015
Warming and comforting the perfect soup for this time of year.
ingredients (For 6 people)
- 2 medium Onions
- 1 kg Pumpkin (peeled and cut into cubes)
- 3 tablespoons Olive oil
- 1 teaspoon Ground Cumin
- 1 teaspoon Whole Cardomum
- 1 teaspoon 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. (4 to 5 mts) Add the stock and bring to the boil.
Liquidise this and then reheat and
Wednesday, 21st January 2015
This is very good with firm fleshed Monkfish and the combination of bacon and spiced tomato works well.
- 4 x 175g (6oz.). Fillets of Monkfish
- 12 Rashers of streaky Bacon
- 1 small onion finely chopped
- 2 cloves of Garlic chopped
- 1 Tablespoon Olive Oil
- 1 teaspoon White Wine Vinegar
- 1/2 teaspoon Chili Powder
- 1 teaspoon sugar
- 450g (1 lb.) Vine Tomatoes
Trim and skin the fillets of monkfish. Put the rashers out on a board and trim off the rinds and bones. Stretch these as thinly as possible using the back of a knife.
Wrap 2-3 rashers tightly around each fillet of monk. Heat the oven to 220 C. 440 F. Gas 9.
Cook the onions and garlic gently in the olive oil until soft and translucent. Chop the tomatoes roughly and add to the pan. Increase the heat and add the other sauce ingredients. Cook together until they become a
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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 …