Raspberry doughnut muffins

Makes 6 large muffins or 12 small 

Ingredients: 

125ml buttermilk 

75ml sunflower oil 

1 egg 

1/2 tsp vanilla extract

200g plain flour 

1 tsp baking powder 

100g sugar 

6 tsp raspberry jam 

100g melted butter 

100g granulated sugar on a flat plate. 

Method: 

Pre-heat oven 190oc 

Prepare 6  large or 12 small muffin cases in  tin. 

Beat milk, egg, oil and vanilla 

Pour  the wet mix in to flour, baking powder and sugar 

Mix well but don't over beat otherwise you will have tough muffins 

Pour 2/3 of the mix in to each lined muffin tin. 

Add a tsp of raspberry jam in to each muffin then top with remaining muffin batter. 

Bake for 25 minutes at 190 degrees 

 Remove from muffin tin and cool for 10 minutes. 

Dip top of the muffins into melted butter 

Then dip in to the sugar. 

Eat warm enjoy X

Chocolate Orange Tart

I love making this tart.
its very popular and quite easy to make. That's if you don't find pastry a chore.

You will need a 23 cm or 9,1/2 inch flitted tart tin and some rice or baking beans to blind bake later.




Ingredients

Sweet Pastry:

175g or 6oz plain flour
85g or 3oz real butter
1tbsn caster sugar (you may use icing sugar but its makes the pastry a little harder to work with ).
2 egg yolks
1 Tsp vanilla extract

Method:
In a large bowl
Rub the flour and butter together
Until it represents fine bread crumbs
Add sugar
Finally mix in the egg yolks and vanilla with a dinner knife until a ball forms.
If the pastry looks too wet add a little flour if it is too dry add a splash of water.
Wrap in cling film and chill for 20 minutes
Then grease your baking tin
Roll out the pastry as thin as possible
Roll the pastry back on the roller and lay flat over the tin and gently press in to the edges.
Cut off the excess
If it breaks fill in the gaps with left over scraps
Don't worry no one will see the mistakes when it's finished !
Line with baking parchment
Add the baking beans or rice
Blind Bake in 160oc oven for 15-20 minutes

Remove beans and cool

Ingredients for filling:

500ml cream
500g dark chocolate chopped
Zest of 2 oranges

Method:

This method and quantity is know as a ganache
Very versatile recipe to know can be used as a cake filling , homemade truffles , when made cooled and set. If melted down again it can be poured over cakes to give a beautiful gloss for a professional finish.


Boil cream
Have chocolate and orange zest in a bowl
Pour on top of the chocolate and orange zest.
Don't stir it for a few seconds as the ganache may become grainy otherwise.
Whisk until combined
Pour the silky chocolate ganache in to the tart shell and chill for 2-3 hours.
Serve with ice cream
Enjoy !


Variations:

Add some chopped chilli for a exotic bite
Fresh/ frozen raspberries
Praline
Hazelnuts

Experiment with what ever you fancy

Captain Morgan Rum, Vanilla and Orange Pancakes

Just made these and they are delicious.

Not one for kids

Serve with Vanilla Ice Cream yum yum


Use my pancake recipe as before and add these to the batter and blend

Zest of 1 Orange

2-3 caps of Captain Morgan Rum

1/2 teaspoon Vanilla Extract

50 g caster sugar

Pancakes

They don't need a intro we all love pancakes and everyone embraces them on shrove Tuesday. Lets get flipping !!

A good non-stick pan is a must.

A palette knife or a very flexible and thin fish slice


Makes 10-12

Ingredients:

225g plain flour
Salt just a pinch
2 large eggs
600ml full fat milk
Knob of butter melted not too hot.

Flavourless oil. Sunflower or vegetable oil

Method:

Blitz all the ingredients or whisk them

Leave to rest for 30 minutes if possible
(We do this to let the batter relax and thicken if you need to add a splash more milk you can do it at this stage then)

Heat the pancake pan to a medium heat

Add a little of flavourless oil

Spoon one ladle of the batter

Swirl the pan so it coats the base of pan thinly

If it sticks at this stage don't panic it happens to everyone

This is a good indication whether you need to thin down the batter with milk or add a little more flour

Start again heat the pancake pan

Add oil

Ladle the batter and swirl it thinly around the pan

Leave to cook for a minute or so

Using the palette knife have a little peep under the pancake if its golden brown your ready to flip

If your confident flip the pan if not use your palette knife to flip the pancake

When brown on that side add to a warmed plate and repeat.

Serving suggestions are endless and everyone has their own favourite.

Lemon and sugar

Chocolate sauce with ice cream

Nutella and banana

Maple syrup and cream or bacon

Jam

Also savoury ones are lovely,

Wild Mushroom and tarragon a la creme

Spinach, Parmesan and cherry tomato

Spicy Butternut Squash Soup topped with Toasted Pumpkin seeds

This Soup is a great winter warmer its also low in fat.

Butternut Squash is sweet in flavour which is quite good to eat when dieting as it can help prevent sugar cravings.

I don't peel the squash as it can be a nightmare sometimes instead I roast it cut in to wedges then peel it when its cooked.

Serves 4 

Ingredients:

1 Large Butternut Squash cut in to wedges skin left on take out the seed though 

1 teaspoon ground Coriander 

1 tablespoon olive oil 

1 Leek or onion thinly sliced ( I used leek because I didn't have onions so don't be afraid to change recipes if you have similar ingredients)

1/2 Red chilli de-seeded

Thumb sized piece of ginger grated 

Zest 1 Orange 

1+1/2 litres Chicken Stock or Vegetable stock

Salt and Pepper 

Handful of Pumpkin Seeds 

Spoon of yoghurt 

Method:

Pre-Heat 180 oC

Toss the squash, coriander, olive oil and pinch of salt together.

Place on a baking tray and cook  for 45 minutes or until soft.

When cooked leave them to cool a little then peel off then skin and chop in to chunks.

While the Squash is cooking slice up the leek and Saute it in a little oil,butter or spray oil until soft.

Add in the chilli, ginger and chopped squash and stock.

Boil up and simmer for a few minutes just to let the flavours marry. 

Blend the soup if its a bit thick add a little more stock,water or milk to thin it out.

The add the zest of orange and taste to check seasoning.

Heat a dry frying pan and add the seeds toss them in the pan until well toasted.

Pour the soup in to warm bowls and top with a blob of yoghurt and seeds.

"Saturday Night Take Away" chicken parcels

This recipe low fat and for the weekend.
 There little bit of chopping for this recipe but if you have a food processor it'll do all the work for you.
Use won ton wrappers if you want and deep fry them.

Warning this recipe contains no MSG  :)

Serves 4

Ingredients:

The Parcels;

1large head of Savoy Cabbage
Salt

Cut off the core and outer leaves from the cabbage and separate the leaves.
Blanch the leaves in salted boiling water for 1-2 minutes and cool down in either a bowl of cold water and ice or run a cold tap over them to stop them cooking too much and going soggy.
the reason why we blanch them first is that they become pliable for the parcels.

Use won ton wrappers instead of cabbage for the parcels if you want and deep fry them.

The Filling;

50 g fresh ginger or galangal
2 cloves garlic
1 large bunch coriander
1 Small bunch mint
2 chillies
4 scallions or 1 banana shallot \
1 tablespoon sweet chilli sauce
Juice 3 limes
1 tablespoon fish sauce
400 g chicken, prawns or any white firm fish such as cod,hake,haddock.
tiny pinch salt
(If worried about seasoning fry off a tiny piece of the mix and taste then adjust where necessary remember the fish sauce is salty so be careful with adding salt)


Method:

Pulse all the ingredients in a food processor except chicken, when they are nicely chopped add chicken and pulse again until it looks like mince meat rather than a paste.

Have the cabbage leaves stacked up on a plate ready to use one by one.

Place a heaped spoon of the chicken mix on the end of the cabbage leaf and roll it up and tuck under the sides and repeat, if they wont close just take out a little of the filling.

Have a steamer ready, place each parcel next to each other with no space as this will keep them closed while cooking.Pop the lid on and steam them for 8 minutes.
If your not sure if they are cooked take one out and cut it in half if its piping hot they are ready.

(the last time I made these my cabbage was far too small and had the filling left over, so I froze it for the next time ).

 Serve with soy sauce ,chilli sauce etc.

Enjoy!

Know Your Flours

If your taking up baking as a new hobby for the new year this little guide to flour may help you along the way.

Plain Flour: Multi purpose mostly used for pastries, scones and cupcakes

Cream Flour: Also Multi purpose but contains a a low level of raising agents which I don't think many people know and use it in baking products that don't require any raising agents such as pastry and when baking blind a pastry tart it'll puff up too much and probably break.The manufacturers made this flour for the home cook to lend a hand in consistency, personally I don't like cream flour and never use it.

Strong Flour: Strong flour is made with harder wheat's to add strength to a bake,
perfect for use in Breads, Choux Pastry, Pizza Dough, Pasta, flat breads and Scones if you want them extra tall and uniform.

Whole Wheat: Whole Wheat flour is the whole wheat ground either fine or course or extra course its a natural flour and contains a lot of fibre.
Uses are, Irish Brown Soda bread, Digestive biscuits, Cheese crackers Whole wheat pasta and Whole wheat pastry.

Lemon Drizzle Cake with Lemon Curd Icing

Some People dismiss Madeira cake as being quit plain and boring and they are probably right when it comes to shop bought Madeira. You can't deny that a freshly home baked Madeira cake is buttery, light and comforting.

So getting a plain one right is worth it as the possibilities for derivatives are endless and here's mine.

The recipe makes a 2lb loaf tin and 12 cupcakes half the recipe if you want to make less.

Pre-heat oven 160 oc

Here's a few tips when cooking a Madeira style cake: 

Make sure your butter and eggs are all at room temperature so it will all combine easily.

Add your eggs one by one if it looks like its going to split add a little of the weighed flour after each egg and this should fix the problem.

Always stir the end of your mixing bowl by hand as some of the cake batter may not be fully mixed at the bottom.

Line and grease the cake tin well and remember if it doesn't work out this time just start over its all the fun of learning.

Try not to open the oven door until the cake has a brownish skin on top as the cake might flop before this if the oven cools rapidly by opening the door.

With the cake batter that is left over, spoon in to a lined cupcake tin and freeze they will cook perfect from frozen.

Ingredients:

500 g soft butter 

500 g caster sugar 

8 eggs 

500 g plain flour 

2 tps baking powder 

Zest of  4 lemons (Keep juice for later )

Method:

Cream butter and caster sugar together in a mixing bowl, hand blender or with a wooden spoon by hand

When light and fluffy start adding the eggs one by one 

When eggs are all incorporated 

Sieve in the flour and baking powder stir well 

Finally add the the lemon zest 

Spoon in to a lined and greased tin 3/4 way up to give it room to rise and bake at 160 oc for about 40 minutes or until golden brown and a skewer comes out clean.

Leave in the tin for a few minutes then turn out on to a wire rack until ready to slice and ice.

Lemon Curd 

So I suggest you make this while the cake is in the oven or even the day before and it needs to be cool before making the icing.

This recipe is for more than what you need for cake but if your going to spend the time making it you might as well make a jar. I love it on freshly baked scones with whipped cream.

Ingredients:

150 g butter  

6 eggs 

150 g sugar 

250 ml lemon juice use the juice left over from the cake but you may need to add more according to the size lemons and how juicy they are.

Method:

Melt butter in a sauce pan then add all the other ingredients.

Stir until it thickens on a low heat, don't be tempted to turn the heat up high to speed up the process or you might end up with lemon scrambled eggs. 

Cool before jarring will keep for a week in the fridge so if you don't have a jar just use a plastic sealed box. 

Lemon Curd Icing

Ingredients:

1 Tub of Philly Cream Cheese 

4 tablespoons lemon curd 

Method: 

Beat the 2 ingredients together until light and creamy.

Icing for the top of the cake 

200 g Icing sugar 

splash of water just to make a paste 

Zest of 1 lemon 

To assemble the Cake

Cut the cake with a sharp serrated knife across the width by placing one hand on top of the cake and the other hand moving the knife so you get nice even cuts.

When you have your 3 slices of cake.

Use the bottom one first add some of the curd icing spread across evenly with a palette knife then add the next layer and repeat.

when the lip is on top pour the white icing over the top and decorate with grated lemon zest.

Hope you enjoy making and eating the cake I did ! 

Don x

Spiced Apple and Mince Meat Puff Pie

Comforting, delicious and perfect for using up any left over mince meat.
I never use shop bought pastry unless its puff pastry. Lets face who has time to make that from scratch.
Obviously if you do by all means use it.

Ingredients:

4-5 bramley apples peeled and chopped
200-300g mince meat.
1tsp mixed spice
4 tablespoon caster sugar
1 packet of puff pastry fresh or frozen
1 beaten egg for glazing.
Apricot glaze to finish the pie when cooked.

Pre-heat oven to 170oc

Method:

Mix the apples, mince meat , spice and sugar in a bowl
On a flat surface roll out the pastry then cut in half down the middle.
Place one half on a flat baking tray and spoon the apple mix in to the middle and spread out.
Leave a border around the edge for the lid to go on.
Egg wash the border.
Place the other sheet of pastry in top
Crimp the edges together with your fingers or just use a fork.
Score the lid with the back of a knife to decorate.
Egg wash lid.
Cook in a medium hot oven until golden brown.
Serve with warm custard or semi whipped cream.
This tart will keep for 2-3 days perfectly

How to cook a turkey

Serves 12

Pre heat oven to 170oc / gas 4

10-12lb - 4-5kg turkey

1/2ld of soft butter

Few sprigs of sage chopped

8 rashers

Salt and pepper

Oil


Mix the butter and sage together.

Smear the butter over the breast and legs of the turkey.

Season with salt and pepper.

Cover the legs with rashers.

Stuff with stuffing of your choice. You will need about 1 kg / 2lbs for a turkey of this size. If using a smaller turkey just half recipe.

Place breast side down on to prepared baking tray / turkey tray.

Lightly cover turkey with some oil and rub in.

Cover with foil for the first half of cooking.

Be sure to baste the turkey regularly during cooking to avoid drying out.

Cook for 15 minutes per 1/2 kilo - 1lb

And then a extra 20 minutes.

Always leave to rest before carving. To let the meat relax and the juice to run out to add to your gravy.


Serve on a giant platter garnished with fresh herbs and extra stuffing.

How cook and glaze a ham

Soak the ham over night
The next day discard the water the ham has been soaking in.
Place ham in a large pot and fill with water or I like to use coke, until the ham is well covered.
Add cloves, cinnamon stick and orange zest to add more festive flavour.
Bring to the boil slowly.
If a white froth comes to the surface skim off with a ladle and add more water or coke.
Simmer then until cooked.
I recommend 50 minutes per kg or 25 minutes per pound.
When cooked fully the skin should peel off easily.

To glaze the ham

Peel off the rind, score the fat with a knife and stud each section with a few cloves.
Pre-heat oven to 220-250oc / gas 9
For a basic glaze use
1 cup of brown sugar
1/2 whole grain mustard
1/2 maple syrup
Mix well.
Place ham on a baking tray
Pour mixture on top of the ham
Put into hot oven for 20 minutes basting regularly in that time.

Left of ham is great for making, croquettes , eggs benedicts, frittatas , ham puff pastry pies , croque mansoiur ( toasted ham and cheese sambo done on a griddle pan ) ham and pea soup and ham and mushroom pasta sauces the list goes on and on.

Raspberry Sauce

Serve with ice cream or served on the side of any creamy dessert or chocolate cakes such and brownies.

Ingredients:

450g raspberries
100 icing sugar
Squeeze of lime juice optional

Method:

Whizz all ingredients in food processor or hand blender
Pass through a fine sieve
Decant in to a jug or serving bowl.
Will keep in fridge for a good few days.

Add more icing sugar if tastes too sharp.

Festive Eggnog Latte

This beautiful coffee is delightful end to Christmas dinner. That's if you have room!

Makes 2

1 and 1/2 cup full fat milk

2 egg yolks

4 teaspoons of sugar

2 tablespoon of rum

2 tablespoons brandy or whiskey

Pinch of nutmeg

4 tablespoons of the best ground coffee you can afford.

Heat 1/2 cup of milk in a saucepan don't boil.

Combine the sugar and egg yolks together with a whisk.

Add the heated milk, and the remaining milk ,rum and whiskey.

Place back in to the pot as if to make a custard stir slowly be sure not to over heat.
When it coats the back of a wooden spoon it's ready.

To make the coffee add 2 tablespoons of coffee into each tall glass. And add enough water to make espresso.
Top with the warm eggnog and finish with grated nutmeg.
Yum yum.

Pigs in Blankets

Makes 24


Pre-heat oven to 180oc


Ingredients:

• 24 cooked cocktail sausages
• 5oo g shortcrust of puff pastry
• Dijon mustard
• 1 beaten egg for sealing and glazing
Method:

Roll out pastry thinly on a floured surface.
Using a scone size cutter cut out 24 discs. You may have to re-roll the pastry to get the full amount.
Brush a little mustard on each one the place the little sausage in the middle of each disc.
Egg wash one side of the pastry and bring the two sides together.
So the end and the top of the sausage are peeping out each end thus pigs in blankets.
Bake on a flour or oiled baking sheet @180c for 15-20 or unt golden brown.
Serve with my tomato and chilli jam or relish.

Bellini

The ultimate fizzy cocktail.

You can have the peach purée ready and frozen weeks before Christmas Day. Take it out Christmas Eve to defrost.

For one glass you will need.

250mls of champagne,cava or prosecco
1 medium ripe peach or nectarine.
Buy a few days in advance to assure its ripe.

Stone and peel peach, setting aside a slice for decoration and them purée in a blender.
Poir the peach purée into each glass and slowly add the champagne.
Stir gently and garnish with a peach slice

Serve in: champagne flute

Parma Grissini

Parma Grissini

Perfect with drinks and very easy to throw together at the last minute

Ingredients:

•1 box Shop bought Grissini sticks
•1packet Parma ham


Method:

Wrap half slices of parma ham around the bread sticks
Serve on a platter with some of your favourite dips

Smoke Salmon Pâté

Makes a large bowl

Ingredients :

• 5oog Smoked Salmon Frank Henderman smoke salmon is my favourite.
• 375g soft butter
• Pepper to taste. No salt as the butter and salmon are salty enough.
• Lemon juice
• Fresh dill or parsley
• Pernod splash (optional)


Method:

1. Mix all ingredients in a food processor (don't over whizz as it may split).
2. Set in a tin and slice to serve with cucumber pickle salad and melba toast
3. As party food add small spoons of pate on to cucumber slices or on sliced toasted baguette like a crustini perfect for pre dinner drinks.
4. Garnish with tiny pieces of lemon and freshly chopped herbs

Melba toast is any bread toasted in slices then each slice is cut through the middle and cut into smaller pieces again then place under a grill until the little pieces curl up at the sides

Party Season

The jolly season is almost here ,
Ill be posting hints, tips and recipes over the next few days and weeks leading up to the big day to make sure all your gatherings and parties go ahead stress free.

Seasons - supper club at Fenns Quay

As all foodies know pop up restaurants are the new trendy thing to do at the moment.
Richard Speedie and Conal Markey from Masterchef Ireland 2011 have set up a wonderful dining club in which they set up a restaurant for one night only in different places/restaurants.
It was our turn in Cork to enjoy this exciting evening and they didn't disappoint. Along for the ride was restaurateur and chef Kate Lawlor and my own head chef Pamela Kelly of Nash 19.
The menu was as follows:

Amuse Bouche

By

Pamela Kelly

Gravlax of O'Connell's Salmon with Waterfall Farm pickled Rainbow Beetroot

Seasons Supper Club


Ryefield Goats cheese Parfait, Quince, Beetroot and apple


Wicklow Pigeon, Almond, Blackberry


Crowes Farm Pork Fillet, pulled Pork Faggot, Pumpkin and Pomme Fondant



Autumn Chestnuts, Tea and Chocolate


Petit Four

By

Kate Lawlor

Beetroot Fudge, Bitter Chocolate Mouse Cones

The food was amazing, the atmosphere was buzzing and the evening was a huge success well done to all involved.

Ricotta,Lemon and Thyme Fritters

Ricotta comes from the Italian word re-cook. It's more of a creamy curd than an actual cheese. The whey is cooked and then re-heated it forms the ricotta hence the name. It's very versatile can be used savory and sweet. They say ricotta is the worlds first cheese. Just don't tell the French!!
These fritters and so easy to make and taste divine.
I served them with a warm cherry tomato sauce,they go lovely with just salad and relish or anything you fancy.
Go on give them a go!


Serves 2

Preparation time 5 minutes
Cooking time 4-5 minutes per batch

Ingredients:

250g tub of ricotta cheese
1large free-range egg
1 sprig of thyme
Zest of 1 lemon
50g Parmesan cheese or any other hard strong cheese
1 tbsn plain flour
Salt and pepper (season well they need it)
Oil to fry.

Method:
Mix all the ingredients together

Heat the frying pan with the oil

Spoon in a few blobs and pat down so they evenly cook when brown turn over over and cook the other side.

Enjoy!