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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

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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

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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

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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.

Carrots Vichy

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

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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

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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

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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

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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

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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

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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

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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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