tag:blogger.com,1999:blog-45626222920853898802024-03-20T01:11:58.896-07:00Thyme on your handsIf you love food then I think we have a future....Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-4562622292085389880.post-65466137564920377332012-04-06T09:42:00.000-07:002012-04-06T09:42:08.370-07:00Boozy Baileys Cupcakes.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF8eT1GyYhcKFvM15xM5Y5kcFaYI0sTptkISg6y0nPDByH1JIAtz0DcMpklg8ZadfEj05EVq3sBvcj5wdg-g3zkij85wJ8BqwZ-YCtDj3J1TZ_lzPfYEgXS-gvyA4qwmIWe_YK_2iY/s1600/IMG_1298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF8eT1GyYhcKFvM15xM5Y5kcFaYI0sTptkISg6y0nPDByH1JIAtz0DcMpklg8ZadfEj05EVq3sBvcj5wdg-g3zkij85wJ8BqwZ-YCtDj3J1TZ_lzPfYEgXS-gvyA4qwmIWe_YK_2iY/s400/IMG_1298.JPG" width="400" /></a></div><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">What IS the big deal with cupcakes? It's like overnight they became totally trendy and everyone's must have accessory. I'm not sure if I missed some revolution where the good ole fashioned bun suddenly morphed into the sexy cupcake, where businesses were born, wedding cakes were assembled with them and celebs were papped stuffing their skinny jaws with their sugary wonderfulness.</span></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So, don't be scared, they're just buns in fairness. I created my own recipe, which was originated from a red velvet recipe, which uses sunflower oil and buttermilk rather than butter. Not only is it more cost affective, but it makes for devine mouthfuls of moist cupcake heaven. The dressing of cupcakes is essential. Pick yourself up a piping bag and some glitzy sugars and your elected. Prettiness is essential for alluring cupcakes. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSGv0xH9zDUXz5I8e_Kv1XAY_bNC45C0Opum84wMekDJ_6xZZ2n-7f4AABUJ1N0ak7hYYPcTRDwWmn6ReEpNR_hznU7wE5gYDx8dZUMJIbmQGY9wAvX2Tt9uqgbJG8_JEhREW56l-8/s1600/IMG_1310.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSGv0xH9zDUXz5I8e_Kv1XAY_bNC45C0Opum84wMekDJ_6xZZ2n-7f4AABUJ1N0ak7hYYPcTRDwWmn6ReEpNR_hznU7wE5gYDx8dZUMJIbmQGY9wAvX2Tt9uqgbJG8_JEhREW56l-8/s320/IMG_1310.JPG" width="320" /></a><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Here is my recipe for Baileys cupcakes. You can ditch the baileys and opt for whatever flavour takes your fancy. Try some lemon zest and juice, chocolate chips, mint, </span></span></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">some vanilla extract or maybe some</span></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> food colouring for whatever colour mood you are in; the list goes on. Feel free to contact me if you need some help in customizing your own.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-size: large;">Boozy Baileys Cupcakes</span></b></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: 'Trebuchet MS', sans-serif;"><i>Makes 12-16 cupcakes</i></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: 'Trebuchet MS', sans-serif;"><i>Preheat the oven to 180 degrees</i></span><br />
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<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;"><b>Ingredients</b></span> </span></span></span><br />
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<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Dry ingredients</b></span></span></span><br />
<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7oz Flour</span></span></span><br />
<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 heaped teaspoon of baking Powder</span></span></span><br />
<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 oz caster sugar</span></span></span><br />
<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tablespoon of Cocoa Powder</span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7R3yFR26FWEbB9eJOig8XC19Yr2gdn2xIuvy-7q8OHgw6B_7r06PrXqgGj1b40M863iWnF8YmgK8wVSQmXI-9HcCNh6pLlsplInLQ4v2Ms6JNBi-8E2FpyOV93nWMEUyFOv6bIPA_/s1600/IMG_1273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7R3yFR26FWEbB9eJOig8XC19Yr2gdn2xIuvy-7q8OHgw6B_7r06PrXqgGj1b40M863iWnF8YmgK8wVSQmXI-9HcCNh6pLlsplInLQ4v2Ms6JNBi-8E2FpyOV93nWMEUyFOv6bIPA_/s320/IMG_1273.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Wet Ingredients</b></span></span></span><br />
<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 egg, lightly whisked</span></span></span><br />
<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">125ml Sunflower Oil</span></span></span><br />
<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">125 ml Buttermilk (shake the carton before pouring)</span></span></span><br />
<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tablespoon of white wine vinegar</span></span></span><br />
<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100ml Baileys </span></span></span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: 'Trebuchet MS', sans-serif;"><b></b></span><br />
<b><div style="display: inline !important;"><span class="Apple-style-span" style="font-weight: normal;"><b><b></b></b></span></div><b><b><div style="display: inline !important;"><span class="Apple-style-span" style="font-weight: normal;"><b>Buttercream Baileys Icing</b></span></div></b></b></b><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: 'Trebuchet MS', sans-serif;"><b><b><b></b></b></b></span><br />
<b><b><b><div style="display: inline !important;"><span class="Apple-style-span" style="font-weight: normal;"><b></b></span></div></b></b></b><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: 'Trebuchet MS', sans-serif;">6oz Butter, soffened</span><br />
<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10oz icing sugar</span></span></span><br />
<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100ml Baileys </span></span></span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: 'Trebuchet MS', sans-serif;"><b>Method</b></span><br />
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<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Put all the dry ingredients into a bowl and mix</span></span></span><br />
<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Put all the wet ingredients into a big bowl and whisk. (I used my Kenwood chef, but a hand mixer is fine)</span></span></span><br />
<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Dump the dry ingredients into the wet ingredients and mix well. </span></span></span><br />
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<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Pour the batter into a pouring jug. </span></span></span><br />
<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. using the jug, pour the batter evenly into your lined bun tin.</span></span></span><br />
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<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. Put into a preheated oven for 20 minutes, or until the cupcakes are well risen and are dry to touch.</span></span></span><br />
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<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7. Allow to cool on a wire rack.</span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBHNWcb0xhEwrTPlRribwS-dcWuQEqle64xPezOnf3gy5Q4BdbRib64vcygWZaSJi5QNxQt3nr-1rGweehZ1OWZfr14DYtQO_aHy-ORYbGaWwracbYPe2J0s4fqlefIOKLaJJFBjPV/s1600/IMG_1284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBHNWcb0xhEwrTPlRribwS-dcWuQEqle64xPezOnf3gy5Q4BdbRib64vcygWZaSJi5QNxQt3nr-1rGweehZ1OWZfr14DYtQO_aHy-ORYbGaWwracbYPe2J0s4fqlefIOKLaJJFBjPV/s320/IMG_1284.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4PPKzw4q2rAHlIHydlYp0KJ2ZyBO9NmnR96r6mgpvH5QCIdP3a2cxG00zCE7qemb5w0mRc8MVMFgTTTN9VOWpO-y_B8yOFyw0nEtSl6FlkVw6W6wrjcbLZOqOzQtwsrUUGUBWbeJ2/s1600/IMG_1285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4PPKzw4q2rAHlIHydlYp0KJ2ZyBO9NmnR96r6mgpvH5QCIdP3a2cxG00zCE7qemb5w0mRc8MVMFgTTTN9VOWpO-y_B8yOFyw0nEtSl6FlkVw6W6wrjcbLZOqOzQtwsrUUGUBWbeJ2/s320/IMG_1285.JPG" width="320" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR5GYE6NFGPBeTmyN0GXQQfTmL70IhXPjxbNiUoX3_voZxh-2vSbrSXkWAdgTjU3F2uEbb1mmrHDdyA5zDDgKnZxELjs-NVgjqfRxjMmao6kJ8vnqozsXK1AAGgnzS-fj9nyxVRlVM/s1600/IMG_1291.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR5GYE6NFGPBeTmyN0GXQQfTmL70IhXPjxbNiUoX3_voZxh-2vSbrSXkWAdgTjU3F2uEbb1mmrHDdyA5zDDgKnZxELjs-NVgjqfRxjMmao6kJ8vnqozsXK1AAGgnzS-fj9nyxVRlVM/s200/IMG_1291.JPG" width="200" /></a><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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Now for the icing. </b></span></span></span><br />
<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8. I find to achieve really nice icing, you need to beat the baileys, sugar and butter for at least 10 minutes. Practice your swirls before you get to ice the cakes. You'll be a pro in no time. </span></span></span><br />
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<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">9. Dust with some chocolate shavings and some coloured sugar if you have it.</span></span></span><br />
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<span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I am currently organsing a fundraiser for the mighty Pieta House. The theme is Coffee 'n' Cupcakes. Please come along on Friday 27th April from 9.30am-midday to the Hunt Museum, Limerick or take a look at http://www.mycharity.ie/event/helphelenagiveback/</span></span></span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><i><span class="Apple-style-span" style="font-size: x-large;">Happy Cupcaking! </span></i></b></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwLl_DZiPnC8Kf_egfOCWqEsCa8l_R5KIKTLB5v5pj7_w8iC271iXM6oqHSYwrhT9cBEQXIUhQUotqi5-qHG1I0SR6OXiswo_249LI92o4Pid8ySrjoSgaqzdHaBgXp61sgsbrh5xK/s1600/IMG_1292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwLl_DZiPnC8Kf_egfOCWqEsCa8l_R5KIKTLB5v5pj7_w8iC271iXM6oqHSYwrhT9cBEQXIUhQUotqi5-qHG1I0SR6OXiswo_249LI92o4Pid8ySrjoSgaqzdHaBgXp61sgsbrh5xK/s400/IMG_1292.JPG" width="400" /></a></div><span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;"><br />
</span></span>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com6tag:blogger.com,1999:blog-4562622292085389880.post-49361991220584353032012-04-06T05:02:00.001-07:002012-04-06T08:51:50.672-07:00Roast Fillet of Pork with Sage and Orange<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I wasn't a lover of pork. I simply didn't 'get' it. To me, it had no distinctive flavour or attributes. The problem was any time I had it cooked for me it was most likely overcooked and not given any special TLC. I picked up a fillet of Pork in my local supermarket recently as it was good value and decided to see if I could tackle my pork demons. Not only did I bury them but I can safely say I discovered something wickedly awesome with this dish. I scour the Internet when researching a dish, pairing flavours that I think will work. I had sage growing in the garden and a bowl full of juicy oranges....and so this Helena Pork Classic was born. I was wowed by the </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">porks</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> juiciness, incredible taste and complimenting flavours. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Try it, it's impressive and embarrassingly easy.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX7mjEpYOrKD5y6lm5D7A48TkcREWlsLM-ijzdT4DzVynH2irKvLlAI-KMpvnd6tIl8pglnRGeow84WLJ7AnZKNxVDXSNfT4CTvr4aO4tHjEvTBhwR3PfcLp4-YZAbMr2dCQlYKhL6/s1600/IMG_1164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX7mjEpYOrKD5y6lm5D7A48TkcREWlsLM-ijzdT4DzVynH2irKvLlAI-KMpvnd6tIl8pglnRGeow84WLJ7AnZKNxVDXSNfT4CTvr4aO4tHjEvTBhwR3PfcLp4-YZAbMr2dCQlYKhL6/s400/IMG_1164.JPG" width="400" /></a></div><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhELpXVGmBgf6AGtVGEGhGKoC7b4QSDjdHe1-GBimTRmw1m1nqq8-8Q8WwsOdcp8eO9QlpOrCJHC1cuWpAdAzfwwacHAhAFw9q33O1HKE_i2dltfbDvYh7dBbtK5htL9s0H2H-cnx99/s1600/sage1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhELpXVGmBgf6AGtVGEGhGKoC7b4QSDjdHe1-GBimTRmw1m1nqq8-8Q8WwsOdcp8eO9QlpOrCJHC1cuWpAdAzfwwacHAhAFw9q33O1HKE_i2dltfbDvYh7dBbtK5htL9s0H2H-cnx99/s320/sage1.jpg" width="296" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-size: large;">Ingredients</span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Pork Fillet</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I big Juicy Orange, sliced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tablespoon of Dijon Mustard</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bunch of fresh sage leaves</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><i>For the </i></b></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><i>Jus</i></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">One glass of wine</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 slices of the Roasted Orange</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tablespoon spoon of </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">muscavdo</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> sugar (or regular if you have no </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">muscavdo</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5 tablespoons of Balsamic </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Vinegar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">good knob of butter</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>(The quantities for the </i></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>jus</i></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i> are from memory as I tend to taste my way through cooking. Feel free to add a little less sugar or a little more vinegar, what you want at the end is a sweet and slightly tangy </i></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>orangy</i></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i> syrupy drizzle)</i></span><br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preheat the oven to 220 degrees</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWidOQXf3Dg61RGqxk3beLm0MrZfXmJXBZ9RJAKKyBYv1TWlbD-9ApoQytnOeBDrcaDi7ohHsB3SjsCmQDSV95jyr1BKlHVzyNfi4JhPnFF6D7BXRPB-SfmiRLYF6t4EAx4XAegG1U/s1600/IMG_1152.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWidOQXf3Dg61RGqxk3beLm0MrZfXmJXBZ9RJAKKyBYv1TWlbD-9ApoQytnOeBDrcaDi7ohHsB3SjsCmQDSV95jyr1BKlHVzyNfi4JhPnFF6D7BXRPB-SfmiRLYF6t4EAx4XAegG1U/s320/IMG_1152.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-size: large;">Method </span></b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. On a roasting tray, arrange orange slices in a line, overlapping </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">half ways</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Rub the pork fillet liberally with the mustard, and season lightly</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Lay the pork fillet on top, and cover with sage leaves (They will stick to the mustard)</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Drizzle with a little Olive Oil, and put into preheated oven for 15 minutes.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Take out and wrap the pork in tinfoil</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>For the </b></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Jus</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. In a pot, fire in all the ingredients listed under 'For the </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Jus</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">"</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Boil the </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">bejaysus</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> out of it until it's well reduced and the alcohol is burnt off.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Sieve it, and then add the knob of butter for a nice glossy finish </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>To serve</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Slice the pork one in inch thick rounds, place three slices of orange on a warmed plate, top with pork slices, drizzle with </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">jus</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> and throw a few sage leaves on top. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I served with with creamy mashed potatoes, tender stem broccoli and pureed wholegrain mustard carrots. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Why not do this for Easter? This dish is so easy, quick, reasonably priced and tastes like you got it in a posh restaurant. </span>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com3tag:blogger.com,1999:blog-4562622292085389880.post-16041864939906674272012-03-21T11:17:00.000-07:002012-03-21T11:17:09.501-07:00My Cliff House Hotel Journey, The Beginning<div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KcUWvb4HCPBHgijbkB09j4rJvY9Xyq4giqMNv8rIcqDSofn1znTP7GtgixrlsO_tr2tgIk8r-1HLHuRyG_LM-IgsMuLR-FcOsyIbuT6QYr1r5fWlwInwZX6ywYGvGmLjVdsWbl7B/s1600/me.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KcUWvb4HCPBHgijbkB09j4rJvY9Xyq4giqMNv8rIcqDSofn1znTP7GtgixrlsO_tr2tgIk8r-1HLHuRyG_LM-IgsMuLR-FcOsyIbuT6QYr1r5fWlwInwZX6ywYGvGmLjVdsWbl7B/s400/me.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUFYvk9M682mHFYYYGiHJfnO8s54xBqFjsoyNd5gkFgXVUgoAu5qzp0Am0bFkx0TdbrMwqa6VwuMEnR6oO8afvvhTXNneEJgaIpWn7BfIm5OpQhyphenhyphenmogAYY6gFkNgEMyRFsvKvXPY7q/s1600/front.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUFYvk9M682mHFYYYGiHJfnO8s54xBqFjsoyNd5gkFgXVUgoAu5qzp0Am0bFkx0TdbrMwqa6VwuMEnR6oO8afvvhTXNneEJgaIpWn7BfIm5OpQhyphenhyphenmogAYY6gFkNgEMyRFsvKvXPY7q/s200/front.jpg" width="200" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Picture the scene. It's New Years Eve, I'm sipping my favourite beverage, a bottle of Corona and Lime, fire is going, iPad balanced on my lap, chatting to all my new found pals on Twitter. To some, it might appear as an uneventful New Years eve, but to me, I was in my element. After a less that fantastic 2011 almost behind me, I was feeling positive and grateful for battling some demons as we all have to face at some stage in our lives.</span><span style="font-family: Helvetica;"><o:p></o:p></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArMk6xC_VNcEl4hB7P2ggj7BLwQkvb5zHOI2r0Nt2i22MfQafNy3loJqjXcFBnn4xV-4dQcdjVc5EOdy4Rwn0ROubYq9sL4VcLm7KWk-4W2oFGtgQ4ehU-e_myKx4jKNX9cZEWIKk/s1600/Bread+selection.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArMk6xC_VNcEl4hB7P2ggj7BLwQkvb5zHOI2r0Nt2i22MfQafNy3loJqjXcFBnn4xV-4dQcdjVc5EOdy4Rwn0ROubYq9sL4VcLm7KWk-4W2oFGtgQ4ehU-e_myKx4jKNX9cZEWIKk/s200/Bread+selection.jpg" width="149" /></a><span style="font-family: Helvetica; font-size: 14pt;"><br />
</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">You know I love to cook. You're here after all. Every evening, I race home from work, put on my apron and blast some tunes from my iPod and take comfort in my kitchen zone, stirring, melting, blitzing, pureeing, dancing, and lying on the floor oven gazing. You could say, it's my daily therapy and lights the fire in my spoilt belly. As my favourite film, Ratatouille signature quote states; “<i>anyone can cook</i><span style="color: #222222;"><i>... but only the fearless can be great</i>". I'm not claiming to be great, stubbornly fearless certainly and unashamedly aiming for greatness.</span><o:p></o:p></span><br />
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</div><div class="MsoNormal" style="line-height: 16pt; margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1fiBHLovyQGmsv3ytsQXv_264QfJfuX-KM6mjrN-x7O8yJ8PupbKeT1iQHomb9yHWb4-9ljaf-OhbDapXT2F3qsUAiiyiPMsVc8j-2QHEtY_tQ2XH9aa3FWZ9PYf9Q3T67HqYx5mf/s1600/SERVICE.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1fiBHLovyQGmsv3ytsQXv_264QfJfuX-KM6mjrN-x7O8yJ8PupbKeT1iQHomb9yHWb4-9ljaf-OhbDapXT2F3qsUAiiyiPMsVc8j-2QHEtY_tQ2XH9aa3FWZ9PYf9Q3T67HqYx5mf/s200/SERVICE.jpg" width="200" /></a><span class="Apple-style-span" style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"> I tweeted that I'd love the opportunity to work in a professional kitchen to which the great Martijn Kajuiter, Michelin star Dutch chef replied “Sure, be my guest". And so the story began. I'm only on chapter one, pardon the pun, but I'd love for you to jump aboard the foodie train.</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16pt; margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="line-height: 16pt; margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #222222;">March 17th, 2012, I arrived to the Cliff House Hotel after an eventful traipse across the country on La le Padraig. Diversions, 'road closed' signs and grumpy gardai didn't do much for my nerves. 4 hours later, I arrived at the hotel, greeted by my new found and unlikely chum, 6 ft 8, gentle and ferocious Michelin man himself Martijn Kajuiter. What I was most nervous about was how I would perceived by the young Trojan chefs that dedicate their lives to their jobs. I perceived myself as an “in your face” smiley foodie type. So how on earth would I be received in this kitchen. I was surprised, really pleasantly surprised. Martijn announced my arrival, and whilst the team was polite, they continued diligently preparing for the Saturday night service ahead. </span><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16pt; margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="line-height: 16pt; margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvdu9hLiUAL9iWiUJ8yTz-p1pChyphenhyphenduiJtErqACCs9iLIN6SZBlkj56_Yj3t3k_hOQxTn3kqPS6jxQak9vB-NxFSeIU7AA4K1bu2EPEyFmccfyojeXs4C8eJwZ4tDjuUng9n9ntA5-L/s1600/amuse+bouche.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvdu9hLiUAL9iWiUJ8yTz-p1pChyphenhyphenduiJtErqACCs9iLIN6SZBlkj56_Yj3t3k_hOQxTn3kqPS6jxQak9vB-NxFSeIU7AA4K1bu2EPEyFmccfyojeXs4C8eJwZ4tDjuUng9n9ntA5-L/s200/amuse+bouche.jpg" width="191" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #222222;">Martijn brought me through the kitchen, my eyes devoured the surroundings, bamboozling my brain as I tried to retain everything in sight. This was a different ball game to anything I had ever experienced. I cast my mind back to when I worked as a waitress, aged 18, in the infamous Hi-way Bar and Restaurant in Limerick dishing out steaks and mixed grills to burley builders and post pub grub seekers. I worked my backside off at that restaurant and it was there where I discovered my love of people. My food love affair was to come later in life, right about...........Now. </span><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16pt; margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="line-height: 16pt; margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #222222;">It was about 5pm, I donned my chefs jacket and apron, and joined the kitchen habitat. I wasn't sure where to place myself, always aware of my gender and potential nuisance to the masters and apprentices at work. After about 30 seconds, I eased, as it was clear these guys and I had a lot in common. Food, the appreciation and adoration of food was in our hearts. </span><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16pt; margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxj1AVt-r3dwNKWp8A6Fl6kPRpdgus0sMbC0apGNX5_P_wEmtOGjKTLY44xLMd-qV0TPX370qkN646jt9Z4u_YtCz0HsN4IopqLc4Lz7mmN-UwWD5gLvY0o_MVoxw7hqU4RZ-J0Jlq/s1600/magnificent+photos.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxj1AVt-r3dwNKWp8A6Fl6kPRpdgus0sMbC0apGNX5_P_wEmtOGjKTLY44xLMd-qV0TPX370qkN646jt9Z4u_YtCz0HsN4IopqLc4Lz7mmN-UwWD5gLvY0o_MVoxw7hqU4RZ-J0Jlq/s320/magnificent+photos.jpg" width="320" /></a></div><div class="MsoNormal" style="line-height: 16pt; margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #222222;">There was a lull in the kitchen for about 15 minutes, about 6.45pm. I could feel the rising tension, like a kettle coming to the boil. Not in a bad way, but an expectant hush....5,4,3,2,1. "Let's go disco!" And the kitchen party started. So this is what it's all about. I asked, I quizzed, I observed and I danced around the kitchen, drinking in and savouring the atmosphere. I was in a Michelin star kitchen for Heaven's sake, and I hadn't even read 'The Secret'. </span><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16pt; margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="line-height: 16pt; margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #222222;">What struck me was the passion that flared. Everything has GOT to be impeccable. There is no room for even the smallest of mistakes. And if one is made it's felt like tremors from an earthquake. I've never experienced an earthquake, but it's got to be like this. The way you see it on the TV? Yes, that's kinda it. But, I loved it. I loved it the same way I love thunder and lightning. It's scary but I feel alive as I witness it because it a force of nature and can't be helped. But after the thunderbolt, there is calm and work resumes and everyone is even more determined to achieve that flawless finish that I witnessed on every plate that those lucky diners got that night.</span><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16pt; margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #222222;"><br />
</span></span></div><div class="MsoNormal" style="line-height: 16pt; margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZfSlVwHPP-3XJbM6qaP-rCCDijDSYRgpqW_gi8ccXLKSh5pTHbBkoB8fbKymZc70t1qOFGrzpILTdge6h-x20VrRZ66WXKugDGnWVgteQYRyTJHrEpkiMFtbp5zIyvyM_b3p_bU3D/s1600/foams.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZfSlVwHPP-3XJbM6qaP-rCCDijDSYRgpqW_gi8ccXLKSh5pTHbBkoB8fbKymZc70t1qOFGrzpILTdge6h-x20VrRZ66WXKugDGnWVgteQYRyTJHrEpkiMFtbp5zIyvyM_b3p_bU3D/s320/foams.jpg" width="320" /></a><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I have to admit, I was in awe as I saw Martijn stride through the kitchen observing everyone’s station, and picking up the slightest of imperfections, demonstrating how to rectify and achieve ultimate impeccability. These imperfections are invisible to the naked eye, but like I said, this is the madness of Michelin. The attention to detail was incredible, ingredients from the coastal shore of Ardmore, and the adjoining gardens. The use of smoking apparatuses, water baths, dehydrators and all the cheffy gear is somewhat bigger than my epicurean grasp right now. It's a journey and when I am more familiar with the twists and turns I'll share them with you. </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #222222;"><br />
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</div><span class="Apple-style-span" style="color: #222222; font-family: 'Trebuchet MS', sans-serif; line-height: 21px;">The kitchen is like a simmering stockpot. With carefully selected ingredients, you bring to a simmer. It reaches boiling point, with stock bubbling furiously, if you take your eye off, it may bubble over. But with effort and attention to detail, you've got something really special, really worthwhile, and it's evident what all the effort is for.</span><br />
<div class="" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #222222; font-family: 'Trebuchet MS', sans-serif; line-height: 21px;">I cannot wait to return to The Cliff House Hotel. Each time I go back, I will learn more, participate more and hopefully learn more. Where will this lead? Who knows, but I'd love for you to break the road with me.</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhem2wMhB0JTR-9RqWY8ngiVbrOg0zYqbSIysCKSjOAeYv4PFyxxK4zO9sMRtSEa-nH1aG2qKteuPyTincgtlg-PmLVPxGUVqlaN4k1zKLNSqiHUBmTuxAvX0j5rNZzVauYHOMbQ18B/s1600/magnums.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhem2wMhB0JTR-9RqWY8ngiVbrOg0zYqbSIysCKSjOAeYv4PFyxxK4zO9sMRtSEa-nH1aG2qKteuPyTincgtlg-PmLVPxGUVqlaN4k1zKLNSqiHUBmTuxAvX0j5rNZzVauYHOMbQ18B/s320/magnums.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJS_0cxCE8J1WBauy0hwQ1BmfDFYuii_4F93H9yPb-SfG9w0G5HNMW559iUwTiRezPdfjAsnyLRIg2LTFoeu-40Xxmi7vlMp4iTcECrRClnWUiTUS4AtBNsE2o2weYrC2_OX16CDIH/s1600/cooking+scallops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJS_0cxCE8J1WBauy0hwQ1BmfDFYuii_4F93H9yPb-SfG9w0G5HNMW559iUwTiRezPdfjAsnyLRIg2LTFoeu-40Xxmi7vlMp4iTcECrRClnWUiTUS4AtBNsE2o2weYrC2_OX16CDIH/s400/cooking+scallops.jpg" width="297" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNx40qQBDPTcQQr4kT-8-yFS-vmajVZhGM3i5u_GkwQv38L9eEkBgunqEwk89Dato5auO4juHrh0csfwKl58I_deB8WKPlasFK5kb9goKYqrSbMfWbshXK01K43vqn9oVhoQuFSfP/s1600/souffle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNx40qQBDPTcQQr4kT-8-yFS-vmajVZhGM3i5u_GkwQv38L9eEkBgunqEwk89Dato5auO4juHrh0csfwKl58I_deB8WKPlasFK5kb9goKYqrSbMfWbshXK01K43vqn9oVhoQuFSfP/s320/souffle.jpg" width="302" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6QHPp7UmB8Dc33yfecxuD-paNhDNcRTLzSokHBY6pdwIdCOVQ5OQZKKpnSgBs_jxDYaJb0hyphenhyphenfGJyzxqlbBRWdyGujcDgWjONGmJQ0kp_lLvTC0SWsmr3JE4eqCuR-HtTw_zGYo0M/s1600/me+&+Martijn" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6QHPp7UmB8Dc33yfecxuD-paNhDNcRTLzSokHBY6pdwIdCOVQ5OQZKKpnSgBs_jxDYaJb0hyphenhyphenfGJyzxqlbBRWdyGujcDgWjONGmJQ0kp_lLvTC0SWsmr3JE4eqCuR-HtTw_zGYo0M/s400/me+&+Martijn" width="302" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><br />
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</o:p></span></div>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com29tag:blogger.com,1999:blog-4562622292085389880.post-5336336516985992042012-03-20T10:47:00.000-07:002012-03-20T10:47:54.923-07:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGphj27Rr-kV1r18VwSOF6l0El2ZfRmNZbqAAHMdl_9wYUOtVyeIdxWDISI09rnfEPbOFPGv1gNPqox45pM3denMigXZ-_Q99LUxG0dl7jUEo9glvU75-cJBiEgHgighaolR4c6LO/s1600/Logo.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGphj27Rr-kV1r18VwSOF6l0El2ZfRmNZbqAAHMdl_9wYUOtVyeIdxWDISI09rnfEPbOFPGv1gNPqox45pM3denMigXZ-_Q99LUxG0dl7jUEo9glvU75-cJBiEgHgighaolR4c6LO/s400/Logo.gif" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Coffee 'n' Cupcakes Fundraiser </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>in association with</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxHindUWpH8dqn_g5HHNuPaDCWddPT8Y2H6lglBv976rNpZGSdFPp8fX41LzM8DnnsEsmrPbo2BO6V-Ksd7TvmndXMTtf0JnF27gEIaeuPPFWPbSZ1on5DUxwb1PIf5KRsRmCwmdk/s1600/sponsor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxHindUWpH8dqn_g5HHNuPaDCWddPT8Y2H6lglBv976rNpZGSdFPp8fX41LzM8DnnsEsmrPbo2BO6V-Ksd7TvmndXMTtf0JnF27gEIaeuPPFWPbSZ1on5DUxwb1PIf5KRsRmCwmdk/s320/sponsor.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Lucida Sans';"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7cuvP6g1ewTuEXwpOLqpAbI57i-simjTHijk0dFIq9IszH5srRc8fRalKmP7xmaSk92E5C-kjLZdjFbx_jBriiCLvVb7zbT0LoSqo6_ig8EIRQQqHGOcJuHcreC6NCkTei7kB5_I/s1600/7f68d7e2b695a9743d4d734a3ff342d1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7cuvP6g1ewTuEXwpOLqpAbI57i-simjTHijk0dFIq9IszH5srRc8fRalKmP7xmaSk92E5C-kjLZdjFbx_jBriiCLvVb7zbT0LoSqo6_ig8EIRQQqHGOcJuHcreC6NCkTei7kB5_I/s400/7f68d7e2b695a9743d4d734a3ff342d1.jpg" width="400" /></a></div><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I am delighted to announce details of the Pieta House Coffee 'n' Cupcakes Fundraiser. Pieta House is a non profit organization who provide treatment to individuals who have suicidal thoughts or self harming tendencies. It has helped so many people, myself included to rebuild their lives and see the light from the darkness of a sad and hopeless world. Pieta House services are free of charge and 80% of their income is derived from Fundraising like this.</span><br />
<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Come along Friday 27th April to the Hunt Museum restaurant from 9.30am-12 midday. </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Apart from enjoying a cuppa coffee (or tea!) and of course delicious Zest! cupcakes, there will be guest speakers from Pieta House and the most exciting raffles where amazing prizes will be up for grabs. </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So why not bring your pals, enjoy a cuppa and indulge in some sweet delights all whilst contributing to this hugely important and deserving cause. I would love to meet you to have a chat, have a laugh and smile at life. </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Thanks & Hugs,</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Helena</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">xx</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">NB- for those who cannot make it to the Pieta House Coffee 'n' Cupcakes morning, and still would like to donate I will shortly be setting up a 'mycharity.ie' page. </span></div>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com1tag:blogger.com,1999:blog-4562622292085389880.post-90632504311415265842012-02-16T12:08:00.000-08:002012-02-16T12:08:13.157-08:00White onion & Parmesan Soup with fresh chives and truffle oilA couple of tweets here, a couple of tweets there, and the inspiration flows. This Avoca soup had been doing the twitter circuit as being the most delicious soup ever experienced by some influential blogger ladies on Twitter. The way they described it's lusciousness, I could just taste it. <div><div><br />
</div><div>As I drove home this evening, I wrote the recipe as I imagined it in my head. </div><div><br />
</div><div>I cooked, it worked, and I IMPLORE of you to make this absolutely amazing soup. You will not be disappointed.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrpcDedXEaFxpqrXxe1p7EN5nlc9hyCtCEYwqOzXu7W14ZRkAxnrqnoguvvm9AE8A3ExpwYSYOzmHNkVUSf4G81bc2_VZ0YkHCVjr2wSnODAg_73Dlyf-RJglfQ8cSQJW_qSJuyY7/s1600/IMG_9344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrpcDedXEaFxpqrXxe1p7EN5nlc9hyCtCEYwqOzXu7W14ZRkAxnrqnoguvvm9AE8A3ExpwYSYOzmHNkVUSf4G81bc2_VZ0YkHCVjr2wSnODAg_73Dlyf-RJglfQ8cSQJW_qSJuyY7/s400/IMG_9344.JPG" width="297" /></a></div><div><br />
</div><div><b><span class="Apple-style-span" style="font-size: x-large;">White Onion & Parmesan Soup </span></b></div><div><i>with fresh chives and truffle oil</i></div><div><i>Serves 6 Happy People or 4 deliriously Happy People</i></div><div><i><br />
</i></div><div><b>Ingredients</b></div><div>2 lbs white onions thinly slices (I used magimix to slice)</div><div>2 bay leaves</div><div>400ml milk</div><div>400ml cream <i>(feel free to add all milk if you want to watch the calories and be a party pooper)</i></div><div>I jelly chicken stock cube</div><div>8 oz of Parmesan + Rind</div><div>salt & white ground pepper to taste</div><div>1 teaspoon of sugar</div><div><br />
</div><div>In a large casserole, add the onions, bay leaves, Parmesan rind, stock cube, milk and cream.</div><div><br />
</div><div>Bring to the Boil</div><div><br />
</div><div>Simmer for 20 minutes, or until the onions are completely tender.</div><div><br />
</div><div>Discard the rind and bay leaves.</div><div><br />
</div><div>Add Parmesan, salt, pepper and sugar....Blitz in food processor for at least 2 minutes</div><div><br />
</div><div>Top with snipped fresh chives and a drizzle of truffle oil, or fresh truffle shavings if you are incredibly rich.</div><div><br />
</div><div>Enjoy with lots of crusty bread, unashamedly spread with proper butter.</div><div><br />
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</div></div>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com4tag:blogger.com,1999:blog-4562622292085389880.post-82791231519321791672012-02-05T13:19:00.000-08:002012-02-05T13:19:25.809-08:00Lamb & spinach Curry<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-size: large;">Foreword</span></b></span><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I'm so excited about the coming weeks. I've decided to completely change the look of my blog and, well, lets just say, it's going to be fun. Watch this space.....</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I love Indian, and with so many wonderfully exotic ingredients now readily available through supermarkets and ethnic food stores, we really don't need to resort to only opting for take away Indian meals. When looking through any curry recipe it always looks like there are so many ingredients, but once your cupboard is well stocked with spices it's easy to whip up something wonderful from scratch. There are lots of good quality 'lazy' garlic and ginger pastes available which work fine in an emergency. Plus, in my experience, if you happen to be missing a spice, it's not the end of the world and it won't affect the dish. The most common spices I use are cumin and corriander (ground) so I tend to by big bags of these, for everything else the small little jars last for a considerable length of time. </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This dish is the best Indian curry I've made in a long time. Please don't be disheartened with the list of ingredients. The method, is a doddle, and the results are better than any Indian curry house! </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I'd recommend you download some Indian pop music when cooking and eating this. A bollywood dance and a bottle of beer makes the cooking process even more fun. I love a dance when I'm cooking.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQZTylsMGdH0lfO4sYoj0En6kfEjB_Hjb8Qol6NdUrGTxilgJYQcIVXx3qfL9T7-4PLQFZqw5VDUWBqFWZQ4Wfu4EDh-EHeIa7rY0JKZphGS7VujcndY2LQ7B4tCfTmyLCuzIwy2v/s1600/IMG_9122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQZTylsMGdH0lfO4sYoj0En6kfEjB_Hjb8Qol6NdUrGTxilgJYQcIVXx3qfL9T7-4PLQFZqw5VDUWBqFWZQ4Wfu4EDh-EHeIa7rY0JKZphGS7VujcndY2LQ7B4tCfTmyLCuzIwy2v/s400/IMG_9122.jpg" width="386" /></a></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-size: large;">Lamb & Spinach Curry</span></b> (or is it Sagg?)</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 lbs diced lamb shoulder</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp whole cloves</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp Cardamom pods</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp Corriander Seeds</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp pepper corns</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 star anaise</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cinnamon stick</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 bay leaves</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp ground cumin</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tsp ground corriander</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 chopped large red chilis </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2" piece of fresh ginger, grated</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 onion, diced</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5 garlic cloves, crushed</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tin of chopped tomatoes</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 tblsp of natural yogurt</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 pint chicken stock</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons of salt</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 large bag of fresh spinach, finely chopped.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Butter & groundnut oil</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-size: large;">Method</span></b></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. In a large casserole, heat 3 tablespoons of oil. Add all the spices and cook for 2-3 minutes, stirring frequently. I love this part, the smells are overwhelmingly fragrant.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Add the meat and fry for a couple of minutes. Then add the tomatoes, stock, salt, yogurt and spinach. Bring to the boil, then cover and simmer for 60 minutes, or until the lamb is tender</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. I added about 1 oz butter at the end to enrich the sauce. This isn't necessary, especially if you want to save calories</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Serve with basmati or pilau rice. </span></div><div><br />
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</div>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com4tag:blogger.com,1999:blog-4562622292085389880.post-6403406928816065292012-01-23T18:38:00.000-08:002012-01-23T10:39:11.988-08:00Spiced Banana & Walnut bread<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4xUgtVMb4-y_2eYP6wD0NLYen-KP9OtWFef7CTGfLORZQBn5CgcvFLERsFMBFJbsa-XHBONrWI7NafxKwtrzk29R5sv9gqx0I9-ZM4Xm2FRMBqsNhlVo1YdkVNFvHEI5q8g0MQavI/s1600/IMG_4809.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4xUgtVMb4-y_2eYP6wD0NLYen-KP9OtWFef7CTGfLORZQBn5CgcvFLERsFMBFJbsa-XHBONrWI7NafxKwtrzk29R5sv9gqx0I9-ZM4Xm2FRMBqsNhlVo1YdkVNFvHEI5q8g0MQavI/s400/IMG_4809.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Right, and so it appears I have a baking addiction. Typical, as I'm trying to shift a stone. I find when I'm down, stressed, happy or sad, the kitchen is where I need to be. Today my mood is off. I'm down in the dumps a bit and when I decided to bake my mood took an upturn. My mam told me she had black bananas so excitedly I got in the car and took a spin to the folks to retrieve the said overripe fruits. The blacker the better, k?</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So Banana bread. In my opinion, it'd got to be so moist bursting with banana goodness and this recipe certainly is. I've adapted a basic recipe adding some spices and the walnuts give it a nice earthy element. Of course, I adore </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">muscavdo</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> sugar in baking as I love the richness it brings. </span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I love this bread with some butter, and a cuppa tea, but a friend suggested I toast it, top it with a bacon and a poached egg. It's different, but it works, trust us.</span><br />
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<b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Spiced Banana & walnut bread</span></span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 180 degrees Celsius </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Grease a loaf tin</span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fieSdrX2MxOtlPqlVyXFdPR6k1cUOrvlcMLii9RudCyowCEmhiBgdkVGo0ZJg7qXeXEpPh08rr3fO5rcY-Od0ONfFjlmm_R0JkhZCD_-SbgyF2-z9sQR8kP2Nnp9f-g7v_pUELgo/s1600/BANAN.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fieSdrX2MxOtlPqlVyXFdPR6k1cUOrvlcMLii9RudCyowCEmhiBgdkVGo0ZJg7qXeXEpPh08rr3fO5rcY-Od0ONfFjlmm_R0JkhZCD_-SbgyF2-z9sQR8kP2Nnp9f-g7v_pUELgo/s200/BANAN.jpg" width="171" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't bin 'em! celebrate black bananas with my<br />
spiced Banana and Walnut Bread</td></tr>
</tbody></table><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">9 oz plain flour</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp baking soda</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 tsp salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp ground nutmeg</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp ground cloves</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp cinnamon </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp vanilla extract</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 oz butter, soft</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 oz dark brown </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">muscavado</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 eggs</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 large over ripe mashed bananas</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 oz walnut pieces <i><span class="Apple-style-span" style="font-size: x-small;">(I'd like to say 1/4's as halves are too big and I don't like to chop them too small either)</span></i></span><br />
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div style="display: inline !important;"><span class="Apple-style-span" style="font-family: Times; font-weight: normal;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></b></span></b></span></b></span></b></span></div><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div style="display: inline !important;"><span class="Apple-style-span" style="font-family: Times; font-weight: normal;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Method</span></b></span></div></span></b></span></b></span></b></span></b></span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></b></span></b></span></b></span></b></span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></b></span></b></span></b></span></b></span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div style="display: inline !important;"><span class="Apple-style-span" style="font-family: Times; font-weight: normal;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></b></span></div></span></b></span></b></span></b></span></b></span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a large bowl combine the all the dry ingredients</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a separate bowl, cream the sugar and the butter. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Whisk the eggs and add the butter and sugar mixture, along with the vanilla extract and mashed bananas. Mix well.</span><br />
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<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sir wet batter through the dry mix and combine well. (have a taste of the batter, it's </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">oooooh</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> so good)</span></div><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQeFB16bbmPsBGcSSA3Ohk8KbxN3Iu8UosmcahmWJhitfd6VxQi7nkhXYgpHgx1oyCvUK4df6KufKpAY_S_aC4wVYe6DVIk6AVHCJ80Lu2E3ubQMlpZLr3bIpoAeHp65DfUYTV1Y4/s1600/IMG_8842.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQeFB16bbmPsBGcSSA3Ohk8KbxN3Iu8UosmcahmWJhitfd6VxQi7nkhXYgpHgx1oyCvUK4df6KufKpAY_S_aC4wVYe6DVIk6AVHCJ80Lu2E3ubQMlpZLr3bIpoAeHp65DfUYTV1Y4/s200/IMG_8842.jpg" width="200" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pour mixture into greased loaf tin and bake in preheated oven for 60 </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">mins</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">. If a toothpick or skewer comes out clean, it's ready.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Allow to cool in the tin for about 15 minutes. Then turn out on a wire rack.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">NB-All funds for my baking addiction will be gratefully accepted. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">There's cake in it for you.</span><br />
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</span>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com1tag:blogger.com,1999:blog-4562622292085389880.post-91421794146510966882012-01-22T06:39:00.000-08:002012-01-22T06:39:37.749-08:00Peanut Butter & Jam Brownies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfNm4_8akzejrR3XdHfLsexg3t-XRy27UemY0Pr24j-mY7RnAD0VOEiFEOLgcI9667e63GiI4X-SySODLYaZew_xdjCmQu2Fyd_pfc8X7EFljgLtQsWiUFwOZHfO_TihgOAdwlI-4/s1600/IMG_7904.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfNm4_8akzejrR3XdHfLsexg3t-XRy27UemY0Pr24j-mY7RnAD0VOEiFEOLgcI9667e63GiI4X-SySODLYaZew_xdjCmQu2Fyd_pfc8X7EFljgLtQsWiUFwOZHfO_TihgOAdwlI-4/s320/IMG_7904.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I was hesitant to share this recipe as it is ridiculously easy and I wanted it to be my secret. Those who follow my escapades on twitter will know that I am constantly battling with my want to be skilled at baking. I quite simply am not, but it doesn't stop me trying. But produce these babies to your friends and family and they will think you are a top notch baker.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I've made many recipes down through the years, this one is the best. I promise you that.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Have a look at the ingredients below. You stick in a bowl and mix them. Yes ,you read right. No creaming, no sifting, no folding or anything fiddly. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Like I say, ridiculous.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj86NQ00H6PBwN1Yalkz9d3nzvLyRTloFpvxpu7p9fE83tEdlRgfwDd69EIeZVHhyLH2-7aoF155jGjyczb62_bBR5lQavlkXeVXkb-hJlInyqFYvitiAfMPWA30S1J-7OVexyjWG9a/s1600/IMG_8777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj86NQ00H6PBwN1Yalkz9d3nzvLyRTloFpvxpu7p9fE83tEdlRgfwDd69EIeZVHhyLH2-7aoF155jGjyczb62_bBR5lQavlkXeVXkb-hJlInyqFYvitiAfMPWA30S1J-7OVexyjWG9a/s400/IMG_8777.JPG" width="297" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfNm4_8akzejrR3XdHfLsexg3t-XRy27UemY0Pr24j-mY7RnAD0VOEiFEOLgcI9667e63GiI4X-SySODLYaZew_xdjCmQu2Fyd_pfc8X7EFljgLtQsWiUFwOZHfO_TihgOAdwlI-4/s1600/IMG_7904.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfNm4_8akzejrR3XdHfLsexg3t-XRy27UemY0Pr24j-mY7RnAD0VOEiFEOLgcI9667e63GiI4X-SySODLYaZew_xdjCmQu2Fyd_pfc8X7EFljgLtQsWiUFwOZHfO_TihgOAdwlI-4/s1600/IMG_7904.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a><b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Peanut Butter & Jam Brownies</span></span></b><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 170 Degrees</span></i><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">150g softened butter</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">75 g Self Raising Flour</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5 eggs</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">200g Cadburys Drinking Chocolate</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tablespoon Cocoa </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">175 g Dark Brown Muscavado Sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">150 g Peanut butter (smooth or Crunch, doesn't matter)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons of Raspberry Jam</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>(you could mix through a handful of peanuts, or even raspberries in at the end)</i></span><br />
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Method </span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mix well. Bake for 40 minutes in a greased silicone square. There should be a slight wobble in the centre, but not too much. Allow to go completely cold before removing from the square and cut into squares. Dust with icing sugar and serve with a smug smile.</span><br />
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</span>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com3tag:blogger.com,1999:blog-4562622292085389880.post-2235915631643411012012-01-18T12:10:00.000-08:002012-01-18T12:14:06.964-08:00Delicious, fast, simple & Healthy Salmon Fish Cakes<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNsZuiUwW6DjWsJeg0PKQ6o_gmZ4u7sbwF-CwNdR_Y3Snztvtdo-GThG-0xX6kz2NQ72RqnD-fVFvk_CaKodppcCBw-e9u6OfbImVjCLyCd2I09s1BCyPnsDyoc4raFH4WRfAi1pZI/s1600/IMG_8644.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNsZuiUwW6DjWsJeg0PKQ6o_gmZ4u7sbwF-CwNdR_Y3Snztvtdo-GThG-0xX6kz2NQ72RqnD-fVFvk_CaKodppcCBw-e9u6OfbImVjCLyCd2I09s1BCyPnsDyoc4raFH4WRfAi1pZI/s200/IMG_8644.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Is it really worth it? It is of course<br />
but in moderation</td></tr>
</tbody></table><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Out with the old Habits</span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">"Shur I could be knocked down by a bus in the morning" I'd say as I inhaled the last puff of my fag. Yeah, that was my attitude in my twenties. Thought I was invincible. But my health gave me a few shocks and the big 3 0 was fast approaching. Jan 1st 2011 I decided to quit the cigs. Most of us have great intentions, and whilst some are short lived, this one wasn't. My doctor pleaded with my vanity above anything else, and shameful to admit, that was a big factor, not to mind I'd be a few grand richer (ah....where has that gone?)</span><br />
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In with the new</span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQl1VXtWJPrlOj_-lAHSr-blvGy35xmUrmYyCHf2Vn9R4H6v0pEhZH_R8ovxdlHA_7wrlpqMMXkG9pfkA1OZ63NUU31-63HvzhrFUzjCQNaoNl8x0W7EB-ZvHkgr6wNm_duAvJUSr/s1600/Picture+2.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQl1VXtWJPrlOj_-lAHSr-blvGy35xmUrmYyCHf2Vn9R4H6v0pEhZH_R8ovxdlHA_7wrlpqMMXkG9pfkA1OZ63NUU31-63HvzhrFUzjCQNaoNl8x0W7EB-ZvHkgr6wNm_duAvJUSr/s200/Picture+2.png" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We all need to keep an eye on our weight</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So a year down the road, my weight has fluctuated. I decided to start the Dukan diet a couple of weeks back coupled with my favourite exercize 'Zumba'. It a whole pile of fun. Life needs to be fun and I refuse to be in pain when trying to be healthy, which brings me to food. Many people associate the word 'diet' with deprivation and dull boring food. The reason it is that is because we need to make more effort to make healthy food more interesting. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuqNgSig07fpIsN6yrnIApwfo_VyEJyObmuldoYa5HEhsOYb2xdjCc_66bQZkr4U8dobt1Gsczg6lEvHZIt9oO-REBN6Pha-iZL9GZPu6sbQAd6gD2gX5TEXjjK8m4XVOFz3qA5M9w/s1600/IMG_8752.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuqNgSig07fpIsN6yrnIApwfo_VyEJyObmuldoYa5HEhsOYb2xdjCc_66bQZkr4U8dobt1Gsczg6lEvHZIt9oO-REBN6Pha-iZL9GZPu6sbQAd6gD2gX5TEXjjK8m4XVOFz3qA5M9w/s640/IMG_8752.JPG" width="475" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salmon Fish cakes. No compromise on taste. SWEAR</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I made these delicious Salmon fish cakes this evening and was compelled to blog them before I forgot the recipe. They were packed full of flavour and tasted quite luscious. Feel free to add your own bits and bobs. This is super healthy and lets face it, we ALL should be eating more fish. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salmon Fish Cakes</span></b></span><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Makes 4 fish cakes</span></i><br />
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</span></b><br />
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</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 large Salmon Fillets</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 egg & 1 egg white</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon of oat bran </span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">(use breadcrumbs if you like)</span></i><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 garlic cloves</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon of ginger paste or grated fresh ginger</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon of sweetener </span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">(or brown sugar if you're not on Dukan)</span></i><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon of dried chili flakes</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon of cumin</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon of corriander</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon of smoked paprika</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon of fish sauce</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 large bunch of coriander leaves</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Juice of a lime</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 spring onions, finely sliced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">dash of Rapeseed Oil, for frying</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Lemon and Lime Yogurt dressing</span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Half a lime, juice & zest</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Half a lemon, juice & Zest</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Small pot of natural yogurt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;"><br />
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Method</span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Put all the ingredients bar the sliced onion into a food processor for a few seconds. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Stir in the spring onions and make 4 patties and put on some greaseproof paper in the fridge for about 10 mins to firm up.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Use a non stick pan and heat a teaspoon of rapeseed oil (rub with kitchen paper if you are super conscious of the calories) On a medium heat, cook the patties for about 2-3 mins each side, ensuring they don't burn.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Serve with some nice green veg like sugar snap peas and some lemon & lime yogurt dressing. </span>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com4tag:blogger.com,1999:blog-4562622292085389880.post-50986683246728772902012-01-16T15:25:00.000-08:002012-01-16T15:25:49.873-08:00Feisty Fish Thai Red Curry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5gOtkfLXVmpeXaJv3sUwOIfaBcWWaxUpv-jwgq29uF66VVKFO5ShoDNp0nJMIfpZOy0x22Uy74DrRzhjGF8rrALHXeIn0dyFcEd3gzMWO_46_MQOfdVortqLlGI5n_Ub3En7H6WW/s1600/chilli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5gOtkfLXVmpeXaJv3sUwOIfaBcWWaxUpv-jwgq29uF66VVKFO5ShoDNp0nJMIfpZOy0x22Uy74DrRzhjGF8rrALHXeIn0dyFcEd3gzMWO_46_MQOfdVortqLlGI5n_Ub3En7H6WW/s400/chilli.jpg" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>A quick foreword...</b></span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I know. It's been ages. I've been busy obsessing about </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">carbs</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> and baking things that I won't allow myself to eat. 'Living vicariously' as one tweeter suggested. Absolutely. Hey look, I know the whole 'eat less, move more' ethos, I do. But I always like to try new ways of feeling and looking fabulous, and mixing it up helps me to stay motivated. Plus it's a not so secret fantasy of mine that one day, I'll be referred to as the skinny bitch in the corner. Life has been good overall, have burst into 2012 with loads of positive energy and contentment has taken up residency and is a very welcome addition to my sometimes chaotic life. </span><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Rcgx5HheQwvHhbxERPt8uTk1N32VI-EbXpOeNYQYAjYi1GqMmKJqmPIpUw4FC3PTt_FzQelkpjk3CKnxSkVD2wsJp4bG6VtooQmHpYg267YgMFWUZ-5EvW5ibYMjAFRAJIM42K-k/s1600/IMG_8276.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Rcgx5HheQwvHhbxERPt8uTk1N32VI-EbXpOeNYQYAjYi1GqMmKJqmPIpUw4FC3PTt_FzQelkpjk3CKnxSkVD2wsJp4bG6VtooQmHpYg267YgMFWUZ-5EvW5ibYMjAFRAJIM42K-k/s320/IMG_8276.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's a paste, not 'Chicken Tonight'<br />
so don't beat yourself up</td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Now, onto the cooking: </b></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So I've cooked loads of wonderful dishes over the past couple of weeks, but one that I stood out for me was my Thai fish curry. I visited my local fishmonger to purchase </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">monkfish</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">, but they was out and so they suggested Victoria Perch instead. I was hesitant but oh my, this fish is PERFECT in a fish curry. It's a white, extremely meaty fish that holds it's own and doesn't flake into nothingness. It's a white, low calorie option and better still it's very reasonably priced. I used a paste for this dish, which I wasn't happy about, as I like to make everything from scratch (which, I might add, I can be annoyingly boastful about) but after putting out some feelers to the foodie community via twitter I was reassured that the paste I was using was top notch and really ,I couldn't go wrong. And were they right. This paste can be bought in any good eastern cuisine store.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I've not cooked a whole pile of Thai food in my lifetime, nor could I call myself a Thai cuisine fan per </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">se</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">, but this dish packed a punch and more besides. I beg you to make this dish. You'll go back for seconds, in fact you'll probably cook it again within the week. Feel free to add some vegetables, maybe some cooked spuds, peppers or some cherry tomatoes. </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhBkCJERnmBywHpCGeJu6_72YU2fMAj-8sVjFVCdhn4YMDTQ0R1VTiWcvU9slvmrro-HtcdCEB7i8cMSsfmFvj_e4bfrQ-exYdgqn403ZvBNYabKSP8U_n5LXih0gOfZbjMJDobmE/s1600/IMG_8274.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhBkCJERnmBywHpCGeJu6_72YU2fMAj-8sVjFVCdhn4YMDTQ0R1VTiWcvU9slvmrro-HtcdCEB7i8cMSsfmFvj_e4bfrQ-exYdgqn403ZvBNYabKSP8U_n5LXih0gOfZbjMJDobmE/s320/IMG_8274.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For God sake, it's too deleicious</td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-size: large;">Feisty Fish Thai Red Curry</span></b></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Serves 2</i></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">splash of sunflower oil</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2-3 cloves of garlic, crushed</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 large red or white onion, cut into large chunks <i><span class="Apple-style-span" style="font-size: x-small;">(or whatever your preference)</span></i></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Victoria Perch Fillets, cut into bite size pieces <i><span class="Apple-style-span" style="font-size: x-small;">(or any meaty white fish)</span></i></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 decent Tablespoon of Mae Ploy Red Curry Paste <i><span class="Apple-style-span" style="font-size: x-small;">(This is quite hot, so if you'd prefer it milder, maybe use a dessert spoon)</span></i></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tin of Coconut milk <i><span class="Apple-style-span" style="font-size: x-small;">(go for half fat if you want to save calories....BORING!)</span></i></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Juice & Zest of a lime</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tablespoon of </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">muscavado</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> sugar</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A decent bunch of chopped fresh </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Coriander</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Serve with fluffy </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Basmati</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> Rice</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Method</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Heat the oil in a pan, add the onions, garlic paste and fry on a low heat for about 10 </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">mins</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> until the onions have softened</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Add in the sugar, the zest and juice of the lime and the coconut milk and bring to the boil</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Allow to simmer and reduce for about 10-15 </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">mins</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">. </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Fire in the fish and cook for a minute or two until the fish is cooked. </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Stir in some chopped coriander and use some for a garnish too.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>HEALTH WARNING:</b> <i>It is strongly recommended that a cold beer or two is consumed whilst eating this.</i></span> </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFaI2qytzTm6nDNoak_BcRoWO35nXa7n3WdfG5oy3xIe8bBuQdCBzzcD7w54ebNmpinx62SU6ENQ644Sov1Q52jU6jvIMq44rqQ7x_JsPEiVP6yVJuT7Sd2P7UsjmzStXN6ebObda/s1600/IMG_8275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFaI2qytzTm6nDNoak_BcRoWO35nXa7n3WdfG5oy3xIe8bBuQdCBzzcD7w54ebNmpinx62SU6ENQ644Sov1Q52jU6jvIMq44rqQ7x_JsPEiVP6yVJuT7Sd2P7UsjmzStXN6ebObda/s320/IMG_8275.JPG" width="238" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUr6R6ShZykCppH2PpHM49u-66ezkePSKr3kBb2QpGMwDQQT6JNMNTlQwqh-VaXFMw98WK-3HFO6pfC60HWTYEsCMfKrTA_vHzNwQHY5bO7KzbRz6ES3VzecHX1j1TUGuzY9bKZOLL/s1600/IMG_8273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUr6R6ShZykCppH2PpHM49u-66ezkePSKr3kBb2QpGMwDQQT6JNMNTlQwqh-VaXFMw98WK-3HFO6pfC60HWTYEsCMfKrTA_vHzNwQHY5bO7KzbRz6ES3VzecHX1j1TUGuzY9bKZOLL/s320/IMG_8273.JPG" width="320" /></a></div><div><br />
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</div>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com2tag:blogger.com,1999:blog-4562622292085389880.post-67893480607823129182011-12-19T13:42:00.000-08:002011-12-19T13:58:44.773-08:00Griddled Scallops with crispy bacon, Pea & Mint Purée and a Balsamic Reduction<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Jaysus, I didn't last long on the 'no carbs' did I? Well in fairness, who was I kidding on the run up to Christmas, when there's sauces to taste and chocolates to scoff? I did, in fairness, lose about 4 pounds, so that's me and my Christmas dinner sorted. I'll start again in January. I promise. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Anyway, this year, like every year, I don't get to cook Christmas day dinner, because that's my mam's gig and to give her her due, she has it perfected, down to the stuffing 4 ways, veg 7 ways, potatoes 3 ways topped with the marrowfat peas, which, after years of gagging at the smell of them every Dec 25th, I now know I quite simply couldn't do without them as part of the festive trimmings.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So, as mam takes the reigns for the mains, I'm left to create the starter. This might seem easy, but the key is to leave room for mams everest of food, so a taste sensation is a must; but without spoiling the appetite. Pictured in this recipe is a big starter, but I would say this year I'll do maybe two scallops max per person. Judge yourself depending on your diners. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4RCl-yQYJq0pOwKFyaJsOKBU__2CCsfqvZZ9PbL2_2XCmCpge3_zQbNrgRTvmoEZPFrmJ_0hH3glgKJTffnvwoyFr5qfQQcULAJ6RQ1GV_zKQiUMF2ov_q17kuRD9EePRi8CyqHL/s400/Scallop.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Restauranty food-I think so. A damn good restaurant! </td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4RCl-yQYJq0pOwKFyaJsOKBU__2CCsfqvZZ9PbL2_2XCmCpge3_zQbNrgRTvmoEZPFrmJ_0hH3glgKJTffnvwoyFr5qfQQcULAJ6RQ1GV_zKQiUMF2ov_q17kuRD9EePRi8CyqHL/s1600/Scallop.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></a></div><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-size: large;">Griddled Scallops with crispy bacon, Pea & Mint Purée and a Balsamic Reduction</span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Serves 4</i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 large fresh scallops, trimmed (you can get frozen, but fresh is best)</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkkPTNJwmrZHoodSOFjeqPsLaZHDgznGx9ToNMw5NTjR8-SZtfk8Kg4cmDIT_e95P70G8FRcSypDzOsWG8UK9jWs6Gl_ImCQCZeWoSWpMJPJX7O55_goWUTI70EYTBEi4dZOLiqln/s1600/sieve.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkkPTNJwmrZHoodSOFjeqPsLaZHDgznGx9ToNMw5NTjR8-SZtfk8Kg4cmDIT_e95P70G8FRcSypDzOsWG8UK9jWs6Gl_ImCQCZeWoSWpMJPJX7O55_goWUTI70EYTBEi4dZOLiqln/s320/sieve.jpg" width="236" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ahhh Push it...push it real good</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 rindless streaky rashers</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkkPTNJwmrZHoodSOFjeqPsLaZHDgznGx9ToNMw5NTjR8-SZtfk8Kg4cmDIT_e95P70G8FRcSypDzOsWG8UK9jWs6Gl_ImCQCZeWoSWpMJPJX7O55_goWUTI70EYTBEi4dZOLiqln/s1600/sieve.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>For the Pea Purée</u></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">500g Frozen peas </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons of cooking liquid</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons of creme fraiche</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Handful of fresh mint</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">juice of half a big lemon or one small lemon</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 heaped tablespoon of grated Parmesan</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">First, prepare the pea purée. This can be made in advance and reheated when plating up. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Cook the peas until tender. I threw in a bit of chicken stock but it's not necessary.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Drain the peas, reserving a couple of tablespoons of cooking liquid, add the mint and creme fraiche.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. BLITZ in food processor, or using a hand blender, or if you are really equipless, mash it with a fork.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Push through a sieve, using a metal spoon to manipulate the smooth purée until all you are left with in the sieve is a dry pea pulp, about a heaped tablespoon. This is worth what may seem a fiddly procedure. Stir in the lemon, Parmesan and season with a good bitta salt and pepper</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Warm through before serving</span><br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivpFM_-K4FXtSphr1_2VlXe2pu5nGRlc0Fj0K4wjL4e49n0GRmCAgpQpp2nmBmgup6w16aflMpg8eeIp7hw0Kkbo6X4S5XQu7M4ku2Gcd-0821NyYh9i8g8URYB3GXcCE0YjHhYehT/s200/balsamic.jpg" style="margin-left: auto; margin-right: auto;" width="148" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Balsamic Reduction is stingy on <br />
the eyes but Mwah on the plate</td></tr>
</tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivpFM_-K4FXtSphr1_2VlXe2pu5nGRlc0Fj0K4wjL4e49n0GRmCAgpQpp2nmBmgup6w16aflMpg8eeIp7hw0Kkbo6X4S5XQu7M4ku2Gcd-0821NyYh9i8g8URYB3GXcCE0YjHhYehT/s1600/balsamic.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Balsamic reduction</u></b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10 tablespoons of Balsamic. Put into a pan and heat for a few minutes until the vinegar has turned syrupy. Not only does it look cheffy on the plate, it adds a nice twist to the dish.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Meanwhile, grill the <u><b>bacon.</b></u> You surely know how to do that. If not, YouTube it.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5xv1tovqLQ8d9TFwKY5Q0RS2C5xS2jRMYxyZZPM_xPLppjsgKsN_iF0CALq7jrJ5Lhk8v5yR5-IJQzbu1rRMjVtMiV7RQ2FAklA7_QQPPmpCw7pXGLdZRFEmfMxX3ONgE5YcVeHKI/s1600/trimmed.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></a></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5xv1tovqLQ8d9TFwKY5Q0RS2C5xS2jRMYxyZZPM_xPLppjsgKsN_iF0CALq7jrJ5Lhk8v5yR5-IJQzbu1rRMjVtMiV7RQ2FAklA7_QQPPmpCw7pXGLdZRFEmfMxX3ONgE5YcVeHKI/s400/trimmed.jpg" style="margin-left: auto; margin-right: auto;" width="297" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fry up the Roe in a bitta butter for a 'chefs treat'</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u><b>Cooking the scallops.</b></u></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Heat the griddlepan until almost smoking. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. brush the scallops in a little olive oil and a tiny bit of seasoning.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Add the scallops to the pan and after a couple of seconds lift of the pan using a tongs and put back in the same spot. This helps them not to stick, I think. (you could just do them on a regular pan with a splash of olive oil, I just like the griddled affect)</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Cook for 1-2 mins each side, repeating step three after you turn over.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Serve immediately, which the balsamic reduction (it sounds posh, ok? so keep giving the dish it's full proper title) a little dollop of pea purée, warmed bacon slice, topped with your lovely seared or griddled scallop.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Viola. Purées, blitzing, reductions, griddling.....You're on the Michelin Road. </i></span><br />
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</span>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com0tag:blogger.com,1999:blog-4562622292085389880.post-90078876796938490202011-12-05T12:18:00.000-08:002011-12-05T12:33:49.635-08:00The end of the (carb) affair.......but before I go...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSkkZ9wdGsopLp2nrAfY73Mfe8XC35xrLFB1ZI639D2po5mMrEEKDOplV2fdt2GDun2RSIq7gyFbZKoONWboOSjoELTCNbmxHCwPpLbN9a642oPyifoeYVWPdRS5g7OESPQRnra89c/s1600/cannelonni.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSkkZ9wdGsopLp2nrAfY73Mfe8XC35xrLFB1ZI639D2po5mMrEEKDOplV2fdt2GDun2RSIq7gyFbZKoONWboOSjoELTCNbmxHCwPpLbN9a642oPyifoeYVWPdRS5g7OESPQRnra89c/s320/cannelonni.jpg" width="242" /></a></div> <span class="Apple-style-span" style="border-collapse: collapse; font-family: 'Trebuchet MS', sans-serif; font-size: 13px;">Carbs, they make us feel happy, don't they? They're quick and easy and satisfying and cheap. Carbs and I are on a break for a while until I find a size 12 that fits me. Then we might start seeing each other again, but on a less intense basis. So, I won't be cooking some of my favourite things but that doesn't mean I can't continue to share my favourite recipes with you. I had </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: 'Trebuchet MS', sans-serif; font-size: 13px;"><i>'The Last Supper' </i></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: 'Trebuchet MS', sans-serif; font-size: 13px;">at the weekend, and as Last suppers go, this really did the job. It was a carbalicious farewell for the next few weeks as I move to Proteinville.</span><br />
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</span></span><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">On another note, I want to tell you that I have been getting some great feedback from this blog, which I cannot tell you how inspiring and encouraging that is. And what I really loved was 'non foodies' are really enjoying it too. But, if you are one of those people that are reading this and saying "ooooh that looks lovely, but I couldn't never cook that", I'll beg you to TRY. Think of it as payment to me. Maybe not this dish, but try fresh pasta tossed through the tomato sauce that is detailed below. Start simple and build from there. It might not make you rich but it will give you a sense of satisfaction that is incomparable to anything. Well, almost. Go on, make a list, head to tesco and bypass the dolmio isle. You owe me. <i><span class="Apple-style-span" style="font-size: xx-small;">I'm looking at you Elaine!</span></i></span></span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><span class="Apple-style-span" style="font-family: Times; font-style: normal;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">Cannelloni stuffed lovingly with ricotta and spinach</span></span></b></span></i></span></span></div><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC55V48r16hER5zkLgea42tjWS6VjOwfOs9-UuTVRKhIKu5vWkzYoOGy2Y37Z8sdIeqgAZp-SFpbkIcl376iuv109aPiEWvsd7qN4bxBzUpqMInfpMX28L8VGemluRQ6qEWRd4hkrX/s1600/IMG_7351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC55V48r16hER5zkLgea42tjWS6VjOwfOs9-UuTVRKhIKu5vWkzYoOGy2Y37Z8sdIeqgAZp-SFpbkIcl376iuv109aPiEWvsd7qN4bxBzUpqMInfpMX28L8VGemluRQ6qEWRd4hkrX/s400/IMG_7351.JPG" width="400" /></a></div><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i><br />
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</span></span><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I love all of the ingredients used in this dish. It takes a bit of work and lots of pots and pans will be used it's fair to say, but the results are just delicious, and totally worth the extra bitta elbow grease. I found myself in a real Nigella moment as I was smiling away to myself as I prepared this. There was finger licking too. It comes with the territory when food like this is around the house. Theres such satisfaction with the assembly and love that goes into something like cannelloni. You couldn't possibly miss the meat, it's gutsy and solid and any man would be impressed with this.</span></span><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Preheat the oven to 200 degrees</i></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tUdXayD1CwuW7mTz6Q1DCMEuE8EanRC3gyig1Wk6BHD4id9HmgXvu_HxRTD3j_cfBrX6mUelPytL5-a7ShTrieH6Re8GC2mF_fS-1rXZ5cOeLdlZAZ8Hj_ZuEFBbQ85lRkzzkkkX/s1600/IMG_7341.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tUdXayD1CwuW7mTz6Q1DCMEuE8EanRC3gyig1Wk6BHD4id9HmgXvu_HxRTD3j_cfBrX6mUelPytL5-a7ShTrieH6Re8GC2mF_fS-1rXZ5cOeLdlZAZ8Hj_ZuEFBbQ85lRkzzkkkX/s320/IMG_7341.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The universal Tomato sauce</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-size: large;">For the tomato Sauce</span></b></span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>(learn this off by heart and you'll never go hungry)</i></span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 shallot, finely chopped (or a small onion)</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cloves of garlic, minced</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tins of plum tomatoes or a big jar of passata</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tablespoon of Balsamic Vinegar</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 heaped teaspoon of muscavado sugar (or regular stuff)</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt and pepper</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pinch of chilli flakes (optional, I love the slight kick)</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon of dried basil (or a bunch of fresh leaves, chopped if you can get it)</span></div><div style="border-collapse: collapse; font-size: 13px;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFbSUnx7Ghhyphenhyphen-3IuaWvtUzvEVixixGbIXocnNgPkIfF8mt-atUhNwzIGkMTn-pOKcS6onIe1sFRDuOHoFxjUqxCjBuhgUenMgGlgDV2hMNw5YrApRo5c7UfCDqGf4uZRbX8Ld01Z0/s1600/IMG_7338.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFbSUnx7Ghhyphenhyphen-3IuaWvtUzvEVixixGbIXocnNgPkIfF8mt-atUhNwzIGkMTn-pOKcS6onIe1sFRDuOHoFxjUqxCjBuhgUenMgGlgDV2hMNw5YrApRo5c7UfCDqGf4uZRbX8Ld01Z0/s320/IMG_7338.jpg" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Infusing the milk is a must</td></tr>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div style="border-collapse: collapse; font-family: Times; font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Basic White sauce</b></span></div><div style="border-collapse: collapse; font-family: Times;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span></div><div style="border-collapse: collapse; font-family: Times;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 pint of milk</span></span></div><div style="border-collapse: collapse; font-family: Times;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 Bouguet garni</span></span></div><div style="border-collapse: collapse; font-family: Times;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 sliced carrot</span></span></div><div style="border-collapse: collapse; font-family: Times;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 sliced onion</span></span></div><div style="border-collapse: collapse; font-family: Times;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">4 peppercorns</span></span></div><div style="border-collapse: collapse; font-family: Times;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 oz butter</span></span></div><div style="border-collapse: collapse; font-family: Times;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 oz flour</span></span></div><div style="border-collapse: collapse; font-family: Times;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">grated nutmeg</span></span></div><div style="border-collapse: collapse; font-family: Times;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Salt & Pepper</span></span></div></span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div style="border-collapse: collapse; font-family: Times; font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>filled Cannelloni </b></span></div><div style="border-collapse: collapse; font-family: Times; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 pack of FRESH lasagne sheets (I got mine in Tesco)</span></div><div style="border-collapse: collapse; font-family: Times; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cloves of garlic, minced</span></div><div style="border-collapse: collapse; font-family: Times; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 bags of baby spinach</span></div><div style="border-collapse: collapse; font-family: Times; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 pot of ricotta </span></div><div style="border-collapse: collapse; font-family: Times; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 small handful of Parmesan</span></div><div style="border-collapse: collapse; font-family: Times; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt & pepper to season</span></div><div style="border-collapse: collapse; font-family: Times; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A good grating of nutmeg</span></div><div style="border-collapse: collapse; font-family: Times; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="border-collapse: collapse; font-family: Times; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Top with torn mozzarella and some more parmesan before baking.</span></div></span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>First, make the tomato sauce:</i></span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a large heavy saucepan, gently heat a splash of olive oil and on a very low heat, gently sweat the shallots and garlic for 10 minutes, stirring occasionaly so they don't burn. Add in the vinegar and tomatoes and turn up the heat and bring to a simmer. Add in the sugar pepper, chilli flakes and basil and allow to simmer on a low heat for about 15-25 minutes until you the sauce has reduced by a third. </span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">NB- Add in a handful of Parmesan if you like and toss through fresh tagliatelle, maybe with some torn mozarella and fresh basil leaves. That's actually my favourite dish in the world.</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Then crack on with the bechamel:</i></span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Firstly, to make a wicked Bechamel, it's really important to infuse the milk first. It might sound fussy, but it's not, it's just about firing a few bits and pieces in and the results pay dividends. In a pot, pour in about a pint of milk, and into that throw in a thinly sliced carrot and onion (no need to peel either) if you can make a bouquet garni of a sprig of thyme, parsley, rosemary and a bayleaf (or buy those dried 'teabag' bouquet garni if you don't have access to the fresh stuff) and also three or four pepper corns. Bring to a simmer and turn off the heat and allow to stand for 15 minutes if you can.</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In the meantime, melt 1 oz of butter slowly in a pot, when melted add in 1oz of flour and whisk for about a minute over a low heat (we do NOT want it to burn, otherwise you'll have a yucky brown sauce) Using a sieve pour the milk into the roux mixture, using a metal spoon to squeeze the flavour from the veg and herbs.</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Continue to whisk until you have a lovely, smooth, creamy sauce. Add a bit more milk if needs be to have a nice consistency. I like to grate in some nutmeg and season to your liking.</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>And now for the filling & Assembly:</i></span></div><div style="border-collapse: collapse; font-size: 13px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMuSF7nxu9bef4AW5GsPI4kvLyeZwVvHGoVIkAX5kzrr_dlHupicEb85-h4du5mCAfQ0seCI9D_ZF9E5Svppb5d0H1amqMK0jTaFt6WDWoqdOzOMozZdsZkNlg6N4wlRUhHXskVFt5/s1600/IMG_7347.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMuSF7nxu9bef4AW5GsPI4kvLyeZwVvHGoVIkAX5kzrr_dlHupicEb85-h4du5mCAfQ0seCI9D_ZF9E5Svppb5d0H1amqMK0jTaFt6WDWoqdOzOMozZdsZkNlg6N4wlRUhHXskVFt5/s400/IMG_7347.jpg" width="297" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a big pan, slowly melt a knob of butter and add a splash of olive oil. Sweat the garlic for a couple of minutes on a very low heat, ensuring it doesn't burn. Turn up the heat and add the two bags of spinach. It may sound like a lot, but it wilts to nothingness. Spread it out on a plate to allow it to cool. Squeeze out excess water, chop and mix through the ricotta cheese, parmesan, salt, pepper and nutmeg. Have a chefs treat and eat a couple of spoonfuls. It's just so good!</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a pan of boiling water throw in the lasagne sheets for a minute. Take them out and quickly rinse with cold water. This is just to make the lasagne easy to roll. Spoon the mixture along the end of the sheet and roll up. Place on a casserole dish that has been spread with a nice thick layer of the tomato sauce.</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">When all the cannelloni has been rolled and placed on the tomato sauce, top with the bechamel and then top that with some torn mozzerella and another sprinkling of Parmesan.</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Place into a preheated oven for 25 minutes or until the golden on top. Allow to stand for about 10 minutes before serving to allow to set.</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Then think about heading to Proteinville for a holiday if you find yourself eating this every day.</span></div><div style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNeEXUNNCPqNO9vGQEUQApSue0uL2SBJVHkop874i3rRla5ma_sEDZhsX7_Dw4its5lL_D1udnt7GPFpjWFwRu9of0s36IeAws67CbXbh3CYQYUFHiLTGuBcLbfQV3PSaKnEBkg38m/s1600/IMG_7337.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNeEXUNNCPqNO9vGQEUQApSue0uL2SBJVHkop874i3rRla5ma_sEDZhsX7_Dw4its5lL_D1udnt7GPFpjWFwRu9of0s36IeAws67CbXbh3CYQYUFHiLTGuBcLbfQV3PSaKnEBkg38m/s320/IMG_7337.jpg" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's with a heavy heart that I say Farewell<br />
to Carbs. I'll be back, don't you worry......</td></tr>
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</div>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com4tag:blogger.com,1999:blog-4562622292085389880.post-89355290227433046442011-11-30T09:51:00.000-08:002011-11-30T09:51:15.025-08:00That's Amore..... (PIZZA LIKE)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVkI9vL2i2SGy3XUhGO1ErBQexjkku2HH4rqueRmnLsifA5VUIhbuXeaVXT6JrRUwfL3IQgL_vyTKtTioWty7CVBM9LfCRxtOywDDlmlKIH1NRWXczYo-C6Mmpq8bVCddtqTGM1mG/s1600/TJ+pizza.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVkI9vL2i2SGy3XUhGO1ErBQexjkku2HH4rqueRmnLsifA5VUIhbuXeaVXT6JrRUwfL3IQgL_vyTKtTioWty7CVBM9LfCRxtOywDDlmlKIH1NRWXczYo-C6Mmpq8bVCddtqTGM1mG/s400/TJ+pizza.jpg" width="303" /></a><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's quite clear I've found a comfort in Italian grub. It's comforting food and it's become my comfort zone. So pasta has been nailed, risotto has been perfected. (what? it has!) so Pizza was left to tackle. Baked goods have never been my forte. Some fellow bloggers churn out so many sweet delights that I suspect some the oompa Loompas must be helping out in their kitchens. The Italians like to keep it simple and so do I so pizza dough couldn't be that hard.....could it?</span></span><br />
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</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Since discovering the cinchness of pizza making, It's been on the menu 6 days straight. This is a true story. I actually can't believe that everyone isn't making pizza. It's SO cheap, SO delicious, and there's amazing rewards to reap not to mention that ego enhancing gratitude from your diners. Darren Bradley seems to be the biggest non-pro pizza master who has a purpose built outside pizza oven. His amazing array of pizzas inspired me to give it a go. When I discovered it could all be done in my magi-mix I was thrilled. If my kitchen was burning, this apparatus would be grabbed. Darren gave me this dough recipe and I'll never look back. Like most, I don't have a pizza oven, so Darren advised that I get a pizza stone. There was a small one available in a local kitchen supply store at €35, but being on a budget, I called on my favourite advertising client, RIGHT PRICE TILES, and they gave me an unglazed heat resistant tile which has done a fine job at emulating it's posh paid-for counterpart. Just place it in the centre at the oven and preheat. The pizza will then be slid directly on using either a pizza peel, or, for those on a budget, a side of a cardboard box, the latter proving quite affective actually. </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I cannot stress how fun this is to make. Tj, my 4 year old, impressed me so much. He saw me making one and begged me for his own dough ball. I couldn't believe how he rolled it out, spread the passatta like a pro, sprinkled the mozzarella, strategically placed the chorizo and then sprinkled some fresh thyme on top. I've pics below of his efforts. I'm so proud of his interest in cooking. Let's get all our kids cooking....and what better way that cooking their favourite food. </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-size: small;">Pizza Dough Ingredients</span></b></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">500g of strong flour</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7g of dried yeast</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons of Olive Oil</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons of salt</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons of caster sugar</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 pint of tepid water</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">You can make this by hand, involving lots of elbow grease but I did mine using the dough blade in my beloved Magi-mix. I whizz everything up for about 30 seconds. (add a bit more flour if necessary to achieve a nice solid dough). Divide the mixture into 4 and rolls into nice neat dough balls. Pop them into food bags and allow to prove in the hotpress for an hour, or in the fridge overnight.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><b><u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">PREHEAT OVEN WITH TILE TO THE HOTTEST TEMP</span></u></b></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">When ready to rock and pizza roll, flour your surface and knead the dough and roll out using a rolling pin. Flip up in the air if you want to be cleaning your kitchen for an hour afterwards. Roll the dough very thin, until you have a pizza base about 12 inches or so in diameter. The dough will be nice an elastic and won't break. Transfer to a floured piece of cardboard or pizza slice and leave to rest for 10 minutes.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Once rested, rock on with your toppings. I have listed my two favourites, Florentine and Beetroot & Goats cheese</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
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<tr><td style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheP2SCtLWRzDYC6dUDwod3MFmatI3Tp4KOzNJzHad1JzVNvlfAycvaUYFS-iMskY6GrP8dalm-nbkqaq5B1p2r1Fa52RUUBXXkcH75yqx5sDXToWRWCVP3fJeExy4tlyXs-dlQg_ud/s400/flkorentine.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Florentine Pizza, runny egg a must</td></tr>
</tbody></table><div><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Florentine</span></span></b></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Passata, seasoned with salt and pepper and a bitta dried basil </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bag of spinach, wilted with excess water removed.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">tin of anchovies, drained</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">grated nutmeg</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">mozzarella (I use the lidl stuff, perfectly lovely)</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">one egg, cracked into a shallow cup</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Smear the base with passata, arrange the spinach, leaving a gap in the middle for the egg, add the anchovies and sprinkle with the cheese and grated nutmeg. drizzle lightly with Olive oil.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">After 6 minutes in oven, open the oven door and throw the raw egg in the middle. Cook for a further 4-5 minutes. I love this pizza, I love eggs, I love Spinach, I love carbs. Life is good when a florentine is about to be sliced in my kitchen.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
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<tr><td style="text-align: center;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxjs6AYhIzXUl6Nmbpji18cWY2VpX6ftZQ25Lq5fqDfDVc-A1vdiiFfPpceNl0DBVKFValQp2lhn0EIZXnzBuzkf6BuAAnSvp6hkcB_Dh5KEj0-NlqD-1msQw5sTb842QvHAc2s-P/s400/beet+%2526+Rose.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beetroot and Goats Cheese, this is one posh pizza. </td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxjs6AYhIzXUl6Nmbpji18cWY2VpX6ftZQ25Lq5fqDfDVc-A1vdiiFfPpceNl0DBVKFValQp2lhn0EIZXnzBuzkf6BuAAnSvp6hkcB_Dh5KEj0-NlqD-1msQw5sTb842QvHAc2s-P/s1600/beet+%2526+Rose.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></div><div><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Beetroot and Goats cheese</span></span></b></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This requires no passata</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 garlic cloves, thinly sliced</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">One sprig of fresh rosemary, finely chopped</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 beetroot, chopped into orange segment shapes (pat dry with some kitchen roll)</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">a few slices of soft goats cheese rounds (again, I used Lidl)</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Drizzle with Olive oil before putting into the oven.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The the time the pizza takes will depend on your oven. Typically, it should take about 10-12 minutes. </span></div>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com2tag:blogger.com,1999:blog-4562622292085389880.post-12951222281688146362011-11-14T10:57:00.000-08:002011-11-14T10:57:29.653-08:00Chicken with 40 cloves of garlic<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2OkUdEsG7cBLDqiYg5CIdeUs2VGGEeMInHt2U54wu6aE1q1PZFPDPDWBrsNYBqZfcgRm8P2-WpI6amR9A2s1E8YrAxjJOI5vwiY5Sf_IoiorHpSXqOJrIYWlqFBu8Z33hyphenhyphen5BRz7vm/s1600/raw+chook.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2OkUdEsG7cBLDqiYg5CIdeUs2VGGEeMInHt2U54wu6aE1q1PZFPDPDWBrsNYBqZfcgRm8P2-WpI6amR9A2s1E8YrAxjJOI5vwiY5Sf_IoiorHpSXqOJrIYWlqFBu8Z33hyphenhyphen5BRz7vm/s400/raw+chook.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lots of Garlic, and I permit you to have a snog afterwards</td></tr>
</tbody></table><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I actually love the name of this bold recipe. Chicken with 40 cloves of garlic sounds quite straightforward and to the point, but rest assured you won't be wearing eau de garlic for days afterwards. Something dreamy happens the garlic cloves. They turn into little nuggets of sweet meltiness that spread like velvet on crusty bread once eased out of their jackets. That bread which will mop up the liquor from the pot that once held the lightly perfumed chicken. When I hear the term 'French classic' I think it's going to be an arduous sweat in the kitchen involving lots of pots and pans and work. Not so, this is a super easy although the results taste like labour intensive food love slavery.</span></span><br />
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</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Roast Chicken is one of my favourite dishes and I have to say, I detest 'all the trimmings' I prefer roast chicken, nice gravy and one veg. The traditional way to eat a roast, in my experience, is to have a plate piled high with 4 different vegetables, mashed potatoes, roast potatoes, stuffing and gravy. That's not for me. I prefer to savour one or two flavours and enjoy them without confusing my taste buds. So this dish needs nothing more than one veg, (I chose glazed carrots) and some crusty bread. I believe sourdough seems to be a popular choice, but all I had was regular French loaf which sufficed perfectly fine.</span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ep7BKKRLNH1MViwBVuQ0Am-Rvqj0O3di0hZVC-uwYWU28H2m8eH28z4xzI16hQCoNjVmH3xqh8jpZepGiOkJePu6bFKSqdTMrozh_9EJsTH0Vj5RqhZiYn-JCgqt8UrEgHm2zT0B/s1600/cooked.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ep7BKKRLNH1MViwBVuQ0Am-Rvqj0O3di0hZVC-uwYWU28H2m8eH28z4xzI16hQCoNjVmH3xqh8jpZepGiOkJePu6bFKSqdTMrozh_9EJsTH0Vj5RqhZiYn-JCgqt8UrEgHm2zT0B/s400/cooked.jpg" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I browned the chicken for the purposes of the photo, next time,<br />
I'll prob place the chicken into the pot, breast down, <br />
my favourite way to cook chicken.</td></tr>
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</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I researched a few recipe so here's my take on roast chicken with 40 cloves of garlic</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">40 cloves of garlic....d'oh <span class="Apple-style-span" style="font-size: x-small;"><i>(about three bulbs, jackets in tact, papery excess removed)</i></span></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">One free range chicken</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">bouquet garni <i><span class="Apple-style-span" style="font-size: x-small;">(I used fresh parley, sage, thyme, Rosemary and a bayleaf tied with a string)</span></i></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">wedge of lemon</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons of brandy</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">one cup of white wine</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">one cup of chicken stock</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<tr><td class="tr-caption" style="text-align: center;">The finished product, so delicious and fun to eat too.</td></tr>
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</b></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Method</b></span></div> <span class="Apple-style-span" style="border-collapse: collapse; font-family: 'Trebuchet MS', sans-serif;">In a large cast iron pot, heat a decent glug of olive oil and brown the breast side of the chicken, this isn't necessary, but is nice for the purpose of aesthetics and crispy skin lovers. Once the chicken is browned, lift out with a tongs and stuff with a bouquet garni and a wedge of lemon and sprinkle some sea salt and freshly cracked pepper and set aside. In the same pan, add two tablespoons of brandy, the wine and stock and bring to the boil, scraping the bits on the bottom left from the chicken. Turn off the heat and add in the garlic cloves and place the chicken on top. Cover with a lid and put it in the oven for 60 mins. After that time, remove lid and cook for a further 15 minutes. Lift out the chicken and allow to rest for a few minutes. Scoop out the garlic and thicken the liquor with one heaped teaspoon of flour, whisk like mad until the lumps disappear. This gravy, without doubt, is the best gravy I've ever tasted. Serve the chook in the centre of the table and make it a messy but fun food event using the bread as a host to the amazing flavours this dish has to offer.</span><br />
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</div>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com4tag:blogger.com,1999:blog-4562622292085389880.post-27740846343759418012011-11-09T08:16:00.000-08:002011-11-09T08:22:39.070-08:00Chorizo, sage & white bean pasta (€2.70 per portion)<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">I'm in Tesco, I'm at the till, I've just keyed in my pin number and I'm waiting with bated breath for 'transaction complete'. The receipt processes....phew! I heave a sigh of relief and think of all the things I can cook with my purchases. Food buying has had to take a hit amongst other things. I won't compromise on quality but I have had to compromise on certain ingredients. But this has forced me to move out of my comfort zone and look for new tasty recipes that don't cost the earth. What I ADORE about this dish, depth of amazing flavours aside, is that I priced is as €2.70 per portion approx</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">This has become a favourite with my family. In fact I cooked a big pot for my parents last night. It's the least I can do as they are the best parents in the world. The addition of sage brings a lovely wintery dimension and the chorizo is almost nutty and sweet. It's superb. Try it tonight.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><i>NB: Try adding a pint of stock in the sauce to make what I call a 'Stoup' (not quite a stew, not quite a soup)</i></span></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1bJZcYvETRCXoSde8-T4l9SsPoetAKMzHVhW2FjFrW-E2WhfWAf1MGRRyw5UEKnhYi5ZIo0kc4gW7JIUfWQG-GaBpx3i_d8TSF-4AFhK6p6k8Gg-nfdFoJh7DmcNWz6yp7ch2FwCk/s1600/IMG_6323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1bJZcYvETRCXoSde8-T4l9SsPoetAKMzHVhW2FjFrW-E2WhfWAf1MGRRyw5UEKnhYi5ZIo0kc4gW7JIUfWQG-GaBpx3i_d8TSF-4AFhK6p6k8Gg-nfdFoJh7DmcNWz6yp7ch2FwCk/s400/IMG_6323.JPG" width="297" /></a></div><br />
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</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><b><span class="Apple-style-span" style="font-size: large;">Ingredients</span></b></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">1 chorizo ring, chopped into slices 1/2 inch thick</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">1 shallot, finely chopped</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">2 fat cloves of garlic chopped</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">One big bunch of sage, finely chopped</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">1 bayleaf</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">1 glass of red wine</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">1 500ml carton of passata </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">salt & pepper to season</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">1 teaspoon of sugar</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">1/2 oz dark chocolate (70% min)</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">2 oz grated Parmesan</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">1 tin of cannellini beans, drained and rinsed.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">toss through your preferred fresh pasta</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br />
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</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><b><span class="Apple-style-span" style="font-size: large;">Method</span></b></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">On a heavy pan, heat a little drizzle of olive oil. Fry the chorizo on both sides until nicely browned. With a slotted spoon, transfer chorizo to separate dish</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">Allow the pan to cool slightly before adding the shallot and garlic. The chorizo will have left a lovely red oil in which to sweat the vegetable. Sweat on a very low heat for about 10 minutes</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">Turn up the heat and add the chopped sage a bayleaf and cook for a minute</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">Add the wine and bubble for a couple of minutes to take away the harsh winey taste</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">Add the tomatoes, and sugar and allow to reduce by 1/3, or to your favourite consistency.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;">Finish by adding the chocolate, parmesan, seasoning and beans, and toss through freshly cooked fresh pasta.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br />
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</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><i>I promise you once you cook this, it'll will inevitably become a weekly fixture in your house....</i></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><br />
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</span></div>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com2tag:blogger.com,1999:blog-4562622292085389880.post-8059736252941445422011-10-23T14:48:00.000-07:002011-10-23T14:48:46.161-07:00Linguine with tiger Prawns, garlic, lemon and chili<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItUh0zjM0yctbqLheWnKuYXtA5EmZdC_Dg55z9O68wYPs-1SirFeyz5DFSRjGtw8sxcFWxRrL50amCbYgw6KP5UJz4q1Wn-m4v2MC5JOkwZPmLVT3bLjEgUmXyN3yVJPLapSPFugp/s1600/ina-1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItUh0zjM0yctbqLheWnKuYXtA5EmZdC_Dg55z9O68wYPs-1SirFeyz5DFSRjGtw8sxcFWxRrL50amCbYgw6KP5UJz4q1Wn-m4v2MC5JOkwZPmLVT3bLjEgUmXyN3yVJPLapSPFugp/s320/ina-1.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Barefoot Contessa and her appreciative<br />
and affectionate husband</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I first saw this dish prepared by Ina Garten on her cooking programme "Barefoot Contessa". I love watching her cook and and am always amused by her husband Jefferys consistent surprise by her fabulous food creations, which almost always ends up in some cringeworthy smooching. But, this jolly gyrating cook has some fabulous recipes and this one stood out for me. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It has been adapted slightly of course. I love the contrast of flavors, the sweetness of the prawns against the citricy lemon, coupled with the fiery heat from the chili, softened by the luscious butter. And then of course, lots of garlic, which makes everything good. It's a winner of a dish and genuinely one of my favourite meals to cook (incidentally it takes about 8 minutes)</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Linguine with tiger Prawns, garlic, lemon and chili<br />
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<tr><td style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQeVkvLJ4vZTopYv6woYq9DHaT1d2aOAG8evDdZNHprJYUqvZR-2rjODHPwlCFoCiCh3s9z044I8QXNx9zDRdJOmFOLGiWrUqdfoXpSdyUiOq1-wqV1sI1zOB74ZIK-WtsGtZU9NyM/s1600/IMG_6545.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQeVkvLJ4vZTopYv6woYq9DHaT1d2aOAG8evDdZNHprJYUqvZR-2rjODHPwlCFoCiCh3s9z044I8QXNx9zDRdJOmFOLGiWrUqdfoXpSdyUiOq1-wqV1sI1zOB74ZIK-WtsGtZU9NyM/s200/IMG_6545.jpg" width="148" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ensure it's raw prawns you use</span></td></tr>
</tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwpSiSxW46J7icwlLIt521W_TOeywQ6xTCXgn5Wg35PbLQE3ZclS85RdEJBmThL-2Wla7cI4VjOq6hzEkNzT0_wF36j69Qvyb96IPTaHrJpoE03cU7L6sh3emwt27BLNOGwqUO4Cr/s1600/IMG_6543.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><b></b></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwpSiSxW46J7icwlLIt521W_TOeywQ6xTCXgn5Wg35PbLQE3ZclS85RdEJBmThL-2Wla7cI4VjOq6hzEkNzT0_wF36j69Qvyb96IPTaHrJpoE03cU7L6sh3emwt27BLNOGwqUO4Cr/s1600/IMG_6543.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><b></b></a><b><b></b><br />
<b></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Serves 4</span><br />
<span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></span><br />
<span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></span><br />
<span class="Apple-style-span" style="font-weight: normal;"><b><b><b><b></b></b></b></b></span><br />
<b><b><b><b><div style="display: inline !important;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b></b></span></span></div></b></b></b></b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Enough Linguine for 4</span></span><br />
<span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></span><br />
<span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4oz butter</span><i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> (it might seem like a lot, but this will </span></span></i><br />
<i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">essentially make up the sauce for the dish)</span></span></i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 fat garlic cloves, crushed</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1lb Raw Tiger prawns</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwpSiSxW46J7icwlLIt521W_TOeywQ6xTCXgn5Wg35PbLQE3ZclS85RdEJBmThL-2Wla7cI4VjOq6hzEkNzT0_wF36j69Qvyb96IPTaHrJpoE03cU7L6sh3emwt27BLNOGwqUO4Cr/s1600/IMG_6543.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwpSiSxW46J7icwlLIt521W_TOeywQ6xTCXgn5Wg35PbLQE3ZclS85RdEJBmThL-2Wla7cI4VjOq6hzEkNzT0_wF36j69Qvyb96IPTaHrJpoE03cU7L6sh3emwt27BLNOGwqUO4Cr/s200/IMG_6543.jpg" width="149" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 heaped teaspoon of dried chili flakes</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Juice and grated zest of a lemon </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Handful of Parmesan, grated</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fresh chopped parsley, chives or dill to serve </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<br />
<br />
<br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Method</span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Melt the butter on a very low heat and add the crushed garlic. Cook on a very low heat until translucent.<br />
<br />
Turn up the heat and add the raw prawns, lemon zest and juice and chili and cook until prawns have turned opaque. This only takes a minute or two.<br />
<br />
Meanwhile, cook pasta according to packet instructions. I love the fresh stuff, flavour aside, it takes two minutes.<br />
<br />
Add one ladle of cooking water from the pasta and allow to bubble for a minute or two, add the Parmesan, this will make the sauce creamy.<br />
<br />
Toss cooked linguine through the sauce and topped with chopped herbs and another sprinkling of Parmesan and possibly more chili flakes if you like the heat, which I do.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Serve with tossed green salad and/or crusty bread. </span>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com0tag:blogger.com,1999:blog-4562622292085389880.post-32005973960487754112011-10-14T00:34:00.000-07:002011-10-14T00:34:57.646-07:00Smoked Mackerel & Chive Scrambled Eggs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_l6yfml6CMlkv9ijI_GeoHDSm3E054B6d_fTDqLGe1ZqsbL4vq1dJqBNPVpyRdqWHDfK-_1sd8f9c_ZtWo_HTaR7NWfxUhIGdzSPnNYKE1EbZLQQDmhJNhaAx13dUnzARe0vzZUw/s1600/IMG_6267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_l6yfml6CMlkv9ijI_GeoHDSm3E054B6d_fTDqLGe1ZqsbL4vq1dJqBNPVpyRdqWHDfK-_1sd8f9c_ZtWo_HTaR7NWfxUhIGdzSPnNYKE1EbZLQQDmhJNhaAx13dUnzARe0vzZUw/s400/IMG_6267.JPG" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhofhc9S2jaHPO54RFydazmpsXoD7gzy2ZE8KGufYJ5eyzaj_ZMpAFyYz4iYvv-A9XBkMfi7Rk4rSBvidA0SJSvMkRxl_TlgkmxDwJn2Vbj63nW1Ux_hmlmrJ_l9-X0-vntn5o_imyg/s1600/IMG_6275.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhofhc9S2jaHPO54RFydazmpsXoD7gzy2ZE8KGufYJ5eyzaj_ZMpAFyYz4iYvv-A9XBkMfi7Rk4rSBvidA0SJSvMkRxl_TlgkmxDwJn2Vbj63nW1Ux_hmlmrJ_l9-X0-vntn5o_imyg/s200/IMG_6275.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyxThLBvMBJ69GcvJuwAeyUwPWSqFTf1vVEhO57BY196i5EGpTcLHcrMVkLpELTCICmQjEUJMQWCDax267vE0POhhdElkulV8C6-ZDk-bdUMhn3HNRWBK6Isk5U5VHdQV473qX3k2n/s1600/IMG_6276.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyxThLBvMBJ69GcvJuwAeyUwPWSqFTf1vVEhO57BY196i5EGpTcLHcrMVkLpELTCICmQjEUJMQWCDax267vE0POhhdElkulV8C6-ZDk-bdUMhn3HNRWBK6Isk5U5VHdQV473qX3k2n/s200/IMG_6276.JPG" width="200" /><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span></a><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br style="-webkit-user-drag: none;" /></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">You may or may not know that I am fantatical when it comes to eggs.</span></span><div><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I'm afraid I don't keep to the recommended "an egg a day is ok" For me, an egg a day just doesn't cut it. I gave up fags so I'm entitled to my vices. Mines eggs, it could be worse in all fairness.</span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br style="-webkit-user-drag: none;" /></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br style="-webkit-user-drag: none;" /></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The pairing of smoked mackerel and eggs is an oldie but a goodie. Have a read of my recipe. Everyone cooks scrambled eggs arseways in my opinion. I've never enjoyed scrambled eggs until about two years ago when I discovered how it's meant to be done. Believe it or not, scrambled eggs are not meant to be rubbery and sweaty. This dish is a sophisticated twist which turns the humble scrambled egg into a cheffy creation</span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br style="-webkit-user-drag: none;" /></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br style="-webkit-user-drag: none;" /></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br style="-webkit-user-drag: none;" /></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Served 2 as a big breakfast/supper/midnight feast</i></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i> </i></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><br style="-webkit-user-drag: none;" /></i></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br style="-webkit-user-drag: none;" /></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b> </b></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br style="-webkit-user-drag: none;" /></b></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 smoked mackerel fillets,<i><span class="Apple-style-span" style="font-size: x-small;"> skin removed & chopped (mine had a pepper coating)</span></i></span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><span class="Apple-style-span" style="font-size: x-small;"> </span></i></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br style="-webkit-user-drag: none;" /></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 large free range eggs.</span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br style="-webkit-user-drag: none;" /></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon of snipped chives, <i><span class="Apple-style-span" style="font-size: x-small;">t</span></i><i><span class="Apple-style-span" style="font-size: x-small;">he smaller you snip, the better. The food's got to be pretty.</span></i></span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><span class="Apple-style-span" style="font-size: x-small;"> </span></i></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br style="-webkit-user-drag: none;" /></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1oz butter</span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br style="-webkit-user-drag: none;" /></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 oz grated Parmesan <i><span class="Apple-style-span" style="font-size: x-small;">(just coz)</span></i></span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><span class="Apple-style-span" style="font-size: x-small;"> </span></i></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br style="-webkit-user-drag: none;" /></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A squeeze of lemon juice to serve.</span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br style="-webkit-user-drag: none;" /></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br style="-webkit-user-drag: none;" /></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Method</b></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br style="-webkit-user-drag: none;" /></b></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">On a cold pan, crack in the eggs (no need to pre whisk) add in the butter</span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br style="-webkit-user-drag: none;" /></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br style="-webkit-user-drag: none;" /></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Turn on to a medium/low heat, and using a spatula, keep the eggs moving slowly, no need to over mix</span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br style="-webkit-user-drag: none;" /></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br style="-webkit-user-drag: none;" /></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add in chopped mackerel and chives and continue until the eggs are almost set, turn off the heat and the eggs will continue cook</span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br style="-webkit-user-drag: none;" /></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br style="-webkit-user-drag: none;" /></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Consistency should be soft, but lightly set, add in Parmesan and a squeeze of lemon. It would be at this point you would season the eggs, but mine needed none, as the mackerel had enough salt in it and they were peppered too.</span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br style="-webkit-user-drag: none;" /></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br style="-webkit-user-drag: none;" /></span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Served on toasted brown bread a cuppa tea. I think this could be classed as comfort food, creamy, delicious, heart and belly-warming.</span></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: monospace; font-size: 12px;"><br style="-webkit-user-drag: none;" /></span></div>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com2tag:blogger.com,1999:blog-4562622292085389880.post-90113541765408376102011-10-10T13:54:00.000-07:002011-10-10T13:54:14.756-07:00Cheese & Thyme Soufflé<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpFCokpHsE6X7PzS0YCN_2wPOn_llV5zWhyphenhyphenQCNFQjcw9gDYreEaAjV8vp8fdGY0OeQtmdrNrIKTJAcI36e9-C7jVm9ppg9rlGIrCjsRxzEzazwJyC22sbh1nNmQYhyphenhyphenVaL5lj4m_Vj/s1600/IMG_6217.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpFCokpHsE6X7PzS0YCN_2wPOn_llV5zWhyphenhyphenQCNFQjcw9gDYreEaAjV8vp8fdGY0OeQtmdrNrIKTJAcI36e9-C7jVm9ppg9rlGIrCjsRxzEzazwJyC22sbh1nNmQYhyphenhyphenVaL5lj4m_Vj/s400/IMG_6217.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ALL RISE- well that's the goal</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eOsfL3ils1tPdV6yanSf9V-Xi-tVQDV9n5xQbkj9FFxlWu4UD_aHripu5RZjZwyh4KsaJ1pspNsjNrT5Ju206S0qWLkJ1y4J65NtqXoI7anYm5-RuTJUatDT-N1ftg9B3bvMCzBh/s1600/IMG_6208.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eOsfL3ils1tPdV6yanSf9V-Xi-tVQDV9n5xQbkj9FFxlWu4UD_aHripu5RZjZwyh4KsaJ1pspNsjNrT5Ju206S0qWLkJ1y4J65NtqXoI7anYm5-RuTJUatDT-N1ftg9B3bvMCzBh/s200/IMG_6208.jpg" width="147" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepare the ramekins with butter and a dusting<br />
of finely grated Parmesan</td></tr>
</tbody></table>I'm a girl on a mission. It's the whole 'feel the fear and do it anyway' approach. Of course there's no fear as such, I'm tackling recipes that to most of us, are deemed difficult and should be left to the experts. I'm far from an expert and am under no illusions as to my weaknesses in the kitchen (the biggest being food). But one recipe I'd never even researched or attempted to consider was soufflé. Notoriously renowned for being finicky and sinky. Nope, let me dispel your fears. It's actually earned an unfair rep. Essentially, its a thick béchamel with folded egg whites. It's a puffy omelette in fairness. Give it a go and impress your friends.<br />
<br />
I did my usual gig of reading a dozen recipes before creating my own.<br />
<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Serves 6</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Preheat the oven to 200 degrees-prepare 6 ramekins with butter and dust with finely grated Parmesan</div><br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtYJe3i85Ls0IKZf9wkQBHX-eq-30vZbmpgOmIuHzhak4l7bImCD0V2U-5XpO7xFyBZTNXzcfHpzDmYgutKHLBC3TtfeKZ_7kYj-8XGGljMlsTY-Ncz8miCGuFQU6HHC5ilbt5rezH/s1600/IMG_6205.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtYJe3i85Ls0IKZf9wkQBHX-eq-30vZbmpgOmIuHzhak4l7bImCD0V2U-5XpO7xFyBZTNXzcfHpzDmYgutKHLBC3TtfeKZ_7kYj-8XGGljMlsTY-Ncz8miCGuFQU6HHC5ilbt5rezH/s320/IMG_6205.jpg" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Did I mention Thyme is my fav herb?</td></tr>
</tbody></table><b>Ingredients</b><br />
1 oz butter<br />
1 oz flour<br />
1/2 pint of milk infused with one sliced onion, a couple of peppercorns, a few thin slices of carrot, a bay leaf and sprig of thyme.<br />
2 oz of grated Gruyere (all recipes seemed to use this, but all I had was a strong market bought cheddar, so used that)<br />
2 oz grated Parmesan<br />
freshly grated nutmeg<br />
pinch of cayenne pepper<br />
a couple of sprigs of Thyme leaves, leaves picked<br />
salt & pepper<br />
4 egg yolks<br />
4 egg whites<br />
<br />
<br />
<br />
<br />
<br />
<b>Method</b><br />
Firstly, put the milk and the ingredients listed above on the hob under a medium heat and bring to a simmer.<br />
<br />
Melt the butter in a heavy saucepan and when it begins to foam, add the flour and cook for 2-3 minutes over a medium heat.<br />
<br />
Add the milk (strained) and stir using a balloon whist until a thick smooth consistency is achieved. Reduce the heat to the lowest setting, and add the cheese, grated nutmeg, thyme leaves, cayenne pepper and season well. Remember the flavour needs to be concentrated as it will be diluted with the egg whites. Add the egg yolks and whisk well.<br />
<br />
Transfer the mixture to a big bowl that will eventually host the egg white folding exercise.<br />
<br />
Whisk the egg whites in a clean dry bowl (I feel I have to say that as all recipes harp on about clean bowls with egg whites-I've yet to whisk mine in a dirty bowl) until stiff peaks are formed<br />
<br />
Transfer a couple of tablespoons into the silky cheese mixture and fold in. Don't be heavy handed but don't be scared either. Add the remainder of the egg whites in two batches. I used a spatula and turned the bowl to help fold as lightly as possible. It's all about keeping the air in, and not over mixing. Don't over think it.<br />
<br />
Working swiftly, transfer the mixture into the 6 ramekins, filling almost, but not quite to the top.<br />
<br />
With a clean finger, wipe around the top of the ramekin to leave a groove around the mixture, which will help them rise well.<br />
<br />
Place on a baking tray and cook for about 8-10 mins, or until golden brown on top. Serve immediately with a tossed salad, and a round of applause from your guests...Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com2tag:blogger.com,1999:blog-4562622292085389880.post-38877861071366814682011-10-10T07:50:00.000-07:002011-10-10T07:50:46.938-07:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCV0113ar3AfGFhuHHSv8wg805AKp1ZDHUE2oh7cIDDcgLiYDOllItHXZ0hM_PGhunzq5G7yuawnaskFYX6yjBgiiVjipRdgtxsNoQjS8oGe_eJJJ07oK6ieioALGIhq2XEoKtRET/s1600/IMG_6203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCV0113ar3AfGFhuHHSv8wg805AKp1ZDHUE2oh7cIDDcgLiYDOllItHXZ0hM_PGhunzq5G7yuawnaskFYX6yjBgiiVjipRdgtxsNoQjS8oGe_eJJJ07oK6ieioALGIhq2XEoKtRET/s400/IMG_6203.JPG" width="400" /></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-size: large;">Creamy Tomato, Chilli & Prawn tagliatelli</span></b></span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div style="text-align: center;"><br />
</div>Prawns and chilli are as good together as tomato and basil, so fuze the four ingredients and you've got a serious taste sensation that packs a punch.This delivers, there's no doubt in that but I'd suggest you discover your chilli tolerance by adding in half what I've suggested, and taste before adding the rest, or more if your palate likes it. I sprinkled mine with more flakes before serving, as I love the kick.<br />
<br />
<i>I've potentially two dishes in one here, as the base sauce for this is a simple tomato sauce, which, when tossed through pasta, mozzarella, and torn basil is just such a wonderfully simple clean dish. It's like pasta was invented for it.</i><br />
<br />
Serves 4<br />
<b>Ingredients:</b><br />
For the basic tomato sauce:<br />
Knob of butter and splash of olive oil<br />
2 shallots, finely chopped<br />
3 fat garlic cloves, crushed<br />
2 tablespoons of balsamic vinegar<br />
I dessertspoon of muscavado sugar<br />
2 tins of chopped plum tomatoes<br />
I teaspoon of dried basil (or if you can get it fresh, even better- 3 tablespoons, chopped)<br />
Season to taste<br />
<br />
2 tablespoons cream (or creme fraiche)<br />
500g raw prawns<br />
1 heaped teaspoon dried chilli flakes<br />
<br />
<b>Method</b><br />
Over a very low heat, sweat the onions and garlic in the oil & butter until soft. Turn up heat and add balsamic and stir continuously until reduced by half.<br />
<br />
Add sugar and tomatoes and bring to a simmer. Reduce for about 15 mins. Add in basil and season.<br />
<br />
This is my basic tomato sauce as I mentioned above.<br />
<br />
Continue the dish by adding in the chilli, cream and prawns. Cook for a couple of minutes until the prawns turn pink.<br />
<br />
Toss through freshly cooked tagliatelli and garnish with fresh basil leaves.<br />
<br />
Busy people- why not double the tomato basic sauce recipe and freeze it? Healthy fast food. Can't beat it with a big stick! </span><span class="Apple-style-span" style="font-family: 'Lucida Sans';"><br />
</span>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com0tag:blogger.com,1999:blog-4562622292085389880.post-52993235476385073952011-10-03T15:32:00.000-07:002011-10-03T15:46:01.355-07:00<div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiazvHA-T3KV5nyDFGgNAfQyOx7aVNL9CL-omvToO9vHgusngkcx2jAajiyxijqG2vgMC3r3jHgJSTPci1IT8EIqCo2pYnj-f8EiCujycZTmO0tWG6eh3l84Iq0xSfNpFRnDwa8sMPe/s1600/IMG_5974.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiazvHA-T3KV5nyDFGgNAfQyOx7aVNL9CL-omvToO9vHgusngkcx2jAajiyxijqG2vgMC3r3jHgJSTPci1IT8EIqCo2pYnj-f8EiCujycZTmO0tWG6eh3l84Iq0xSfNpFRnDwa8sMPe/s320/IMG_5974.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I tell you what I want what I really really want.....</td></tr>
</tbody></table><br />
<div style="text-align: center;">"<span class="Apple-style-span" style="font-family: Helvetica;">Chilli con Cronin" </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Helvetica;"><i>aka</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-size: large;"><b>Chilli Con Carne</b></span></span></div><span class="Apple-style-span" style="font-family: Helvetica;">"Feel my breath mammy" says my 4 year old as he breaths on me like the fiercest dragon in Limerick. Yeah, our chilli is spicy and we love it! </span><br />
<span class="Apple-style-span" style="font-family: Helvetica;">When I was weaning him as a baba, I slowly introduced the mildest curries to his diet, determined that I wouldn't spawn a fussy eater. It worked. (kinda) Tj's favourite food, hands down is Chilli Con Carne, or Chilli Con Cronin as I named it years ago, (my maiden name, but that's another story) and I dont scrimp on the chilli, Theres little point, there's creme fraiche or a dollop of Greek yogurt for the bantom weights. My Chilli's got punch. I guess everyone's got their own version, mines evolved quite considerably from my teens when my version of chilli was leftover bolognese with tabasco and kidney beans thrown in. This IS perfected, if I urge you to try any recipe from My blog, try this. It will be the best you've ever tasted. A bold statement, but then again, I'm very bold. </span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbCrmAQCZK-kLLb5Ars0TSbTJjgn_2rmkPhsWQYLEGd9qIPWgFV14V0hqlphKFEY8FeVIEa0nkFLvz_7NcdLJMMEIfCfsR7lYRkqg9_4vCa3RYU28z4-92pIltVXGMhAbQcRFKUG7/s1600/IMG_5978.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbCrmAQCZK-kLLb5Ars0TSbTJjgn_2rmkPhsWQYLEGd9qIPWgFV14V0hqlphKFEY8FeVIEa0nkFLvz_7NcdLJMMEIfCfsR7lYRkqg9_4vCa3RYU28z4-92pIltVXGMhAbQcRFKUG7/s320/IMG_5978.JPG" width="236" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I've loads of oregano growing in my garden,<br />
you could use dried or fresh coriander would<br />
be good too.</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Helvetica;"><b>Ingredients</b></span><br />
<span class="Apple-style-span" style="font-family: Helvetica;"></span><span class="Apple-style-span" style="font-family: Helvetica;">500g of best quality round mince</span><br />
<span class="Apple-style-span" style="font-family: Helvetica;"></span><span class="Apple-style-span" style="font-family: Helvetica;">1 onion, finely chopped</span><br />
<div class="AppleOriginalContents" style="font-family: Helvetica;">2 cloves of garlic, crushed<br />
3 fresh big red chillis, deseeded and chopped<br />
1 teaspoon of salt<br />
1 teaspoon of ground cumin<br />
1 teaspoon of ground coriander<br />
1 teaspoon of smoked paprika<br />
1 dessert spoon of dark brown muscavado sugar<br />
2 tins of plum tomatoes chopped<br />
1 tin of kidney beans, drained<br />
1 large bunch of fresh oregano, chopped<br />
1 oz of dark chocolate 70% min (don't ask, it works)<br />
<div class="AppleOriginalContents"><br />
</div>** Use big heaped teaspoons of the spices</div><div class="AppleOriginalContents" style="font-family: Helvetica;"><b>Method</b></div><div class="AppleOriginalContents" style="font-family: Helvetica;">Heat a splash of oil in a heavy saucepan and gently fry onions, chili and garlic until soft. Turn up heat and add mince and cook until nicely browned. Add salt, sugar and spices and keep stirring for about 2 minutes to cook off the spices.</div><div class="AppleOriginalContents" style="font-family: Helvetica;"><br />
</div><div class="AppleOriginalContents" style="font-family: Helvetica;"><br />
</div><div class="AppleOriginalContents" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-size: large;"><b>Inhale.</b></span> <i>Its something else. </i></div><div class="AppleOriginalContents" style="font-family: Helvetica;"><br />
</div><div class="AppleOriginalContents" style="font-family: Helvetica;"><br />
</div><div class="AppleOriginalContents" style="font-family: Helvetica;">Add the tomatoes and bring to the boil, reduce heat and allow to reduce to your liking. I don't like to reduce too much, about 20 mins is fine for me. </div><div class="AppleOriginalContents" style="font-family: Helvetica;"><br />
</div><div class="AppleOriginalContents" style="font-family: Helvetica;">Finish with beans, chopped oregano and chocolate. The chocolate to me is nearly as important as the chilli, it brings a depth to the dish that I can't articulate. Just do it. You'll note the difference but it won't taste chocolatey.</div><div class="AppleOriginalContents" style="font-family: Helvetica;">Serve with rice, tortilla chips, a sprinkle of cheddar and a dallop of creme fraiche or Greek yogurt. </div><div class="AppleOriginalContents" style="font-family: Helvetica;"><br />
</div><div class="AppleOriginalContents" style="font-family: Helvetica;">If you're not happy, take it up with tj.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqVhFBJ3_eazoIMhNu3w41iXmKbOhyphenhyphenVXtdGE806IT-bsgb9eeq5L8nAoBEu5aphXVBtH_KG7w3xAbWODp-ovK_dOVT8FfEcWEGVjuQ6yMSO3YYE7wWRDqLl6Gwo74JTKdfXYweuT1/s1600/IMG_5992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqVhFBJ3_eazoIMhNu3w41iXmKbOhyphenhyphenVXtdGE806IT-bsgb9eeq5L8nAoBEu5aphXVBtH_KG7w3xAbWODp-ovK_dOVT8FfEcWEGVjuQ6yMSO3YYE7wWRDqLl6Gwo74JTKdfXYweuT1/s400/IMG_5992.JPG" width="400" /></a></div><br />
<br />
<br />
<div class="AppleOriginalContents"><br />
</div><div class="AppleOriginalContents"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><span class="Apple-style-span" style="font-size: large;"><b>Nachos-<span class="Apple-style-span" style="font-weight: normal;"><i>Cinema style</i></span></b></span></div><div class="AppleOriginalContents" style="font-family: Helvetica;"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKiVA_SIYM-QacbzryBiW_4c2AfdVS67mE8hOSuxLymUjKwSbFB1CpmEEYX2IebLeoaOjdxwy2zPMLvz_V5Z84YLfdQQQ-fwvRrImXfHqtLPJeV6g4_97C6vWnJeQE0gHAJ5BsD8JV/s1600/IMG_5908.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKiVA_SIYM-QacbzryBiW_4c2AfdVS67mE8hOSuxLymUjKwSbFB1CpmEEYX2IebLeoaOjdxwy2zPMLvz_V5Z84YLfdQQQ-fwvRrImXfHqtLPJeV6g4_97C6vWnJeQE0gHAJ5BsD8JV/s320/IMG_5908.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Processed cheese is key</td></tr>
</tbody></table><div class="AppleOriginalContents" style="font-family: Helvetica;">As we are on the mexican theme, I thought I'd throw in a wild card. Some of you may be disgusted, others intrigued. But this is unadulterated Food Goo pleasure. I did a few food experiments to try and perfect the nacho sauce, but I couldn't figure out how putting a bucket full of cheddar just didn't seem to give it punch. It wasn't 'plasticky' enough. And therein lies the answer. Plastic cheese! Ok, obviously not literally, but processed cheese is the key to this sauce. TJ goes bananas for it, but due to it's obvious calorific and processed qualities, this is a guilty pleasure and rare treat. The tumeric is purely for colour as it needs to be vibrant to imitate those cinema night indulgences. </div><div class="AppleOriginalContents" style="font-family: Helvetica;"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgdEH910FSTLzayhewm1PLtiT9mv-PjXieAHqq0M1MY0dBmGf0zj6bz79s87Is_sIl4apGmdfrF8PCp1XqwxPlZRvV3-pSyFpBlbFg2UHNyBVJW1CJ1b_1JUsssw18dwiiBnNNvjt/s1600/IMG_5966.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgdEH910FSTLzayhewm1PLtiT9mv-PjXieAHqq0M1MY0dBmGf0zj6bz79s87Is_sIl4apGmdfrF8PCp1XqwxPlZRvV3-pSyFpBlbFg2UHNyBVJW1CJ1b_1JUsssw18dwiiBnNNvjt/s200/IMG_5966.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's bright and silky</td></tr>
</tbody></table><div class="AppleOriginalContents" style="font-family: Helvetica;"><b>Gooey Nacho sauce <i><span class="Apple-style-span" style="font-weight: normal;">(makes enough for about 6-8 people)</span></i></b></div><div class="AppleOriginalContents" style="font-family: Helvetica;">2 oz butter</div><div class="AppleOriginalContents" style="font-family: Helvetica;">2 ox plain flour</div><div class="AppleOriginalContents" style="font-family: Helvetica;">1 teaspoon of tumeric</div><div class="AppleOriginalContents" style="font-family: Helvetica;">1 pint of milk</div><div class="AppleOriginalContents" style="font-family: Helvetica;">200g of processed cheese. (I used Charleville slices)</div><div class="AppleOriginalContents" style="font-family: Helvetica;">salt & pepper to taste (surpringly, I needed quite a bit of salt)<br />
<blockquote type="cite"><div><br />
<span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #144fae;"><br />
</span></span></div></blockquote><div class="AppleOriginalContents" style="font-family: Helvetica;"><b>Method</b></div><div class="AppleOriginalContents" style="font-family: Helvetica;">Melt the butter, add the flour and tumeric and stir for a couple of minutes until the flour has cooked. add the milk and stir continuously with a baloon whisk until the sauce thickens. Add the cheese and season to taste.</div><div class="AppleOriginalContents" style="font-family: Helvetica;"><br />
</div>Preheat the oven to about 200 degrees. Put the torilla chips in the hot oven for a couple of minutes to warm through. Serve with the Gooey Nacho sauce.I like it with firey jalapenos, Tj likes it with some salsa. You could also serve it with sour cream and guacamole, refried beans or a cold beer and a sombrero if the mood takes you.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoiIeQM3lvrvDESQ5ByqsCAIDXx4ZK2ELnXeJrs77w5aO2H-h-jfTDUMhJQLR3chxeMT_SSwP7YD1FzvZS9MZO6GFISDnfCJa8ac_lLbdMHugUJAqBy-LcHZ7vsiMNapg_zwnMkzqe/s1600/IMG_5970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoiIeQM3lvrvDESQ5ByqsCAIDXx4ZK2ELnXeJrs77w5aO2H-h-jfTDUMhJQLR3chxeMT_SSwP7YD1FzvZS9MZO6GFISDnfCJa8ac_lLbdMHugUJAqBy-LcHZ7vsiMNapg_zwnMkzqe/s320/IMG_5970.JPG" width="320" /></a></div>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com2tag:blogger.com,1999:blog-4562622292085389880.post-86194291022435792252011-09-27T15:05:00.000-07:002011-09-27T15:05:12.245-07:00Griddled Rib-Eye steak with Béarnaise sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJthZNrhImMa6hGAH1ClCqF9Vcwy9n7zK4jog8mvpkwIsLjKyXqnxqBgspQqIyCi1KNMqdifkTSbOAswjd78bxhsONRVOHzZvcJdaTr7tR9MvWX-q-YtgIEf-tOykSrI8E0WAwcQaP/s1600/IMG_5609.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJthZNrhImMa6hGAH1ClCqF9Vcwy9n7zK4jog8mvpkwIsLjKyXqnxqBgspQqIyCi1KNMqdifkTSbOAswjd78bxhsONRVOHzZvcJdaTr7tR9MvWX-q-YtgIEf-tOykSrI8E0WAwcQaP/s320/IMG_5609.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I rarely order steak in a restaurant, mainly because why risk it when you can cook it exactly as you want it at home? Everyone has their favourite cut of steak, mine was fillet, but after being introduced to rib-eye, it wins hands down every-time. The beautifully marbled steak has an awesome flavour and the melt in the mouth texture, so I decided to cook this as a treat for my folks and 4 year old boy, tj (he demolished it) on Sunday. Here's the recipe:<br />
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<b><i><span class="Apple-style-span" style="font-size: large;">Griddled Ribeye steak with béarnaise sauce, roasted vine cherry tomatoes and asparagus wrapped in serano ham. Serve with really posh chips (see previous recipe) </span></i></b><br />
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<i><b>Serves 4</b></i><br />
4 best quality angus ribeye Irish steaks, <i><span class="Apple-style-span" style="font-size: x-small;">room temp, lightly seasoned and rubbed with olive oil. (Nb, oil the steak, NOT the griddle pan or smoke city will ensue) </span></i><br />
Bunch of asparagus spears,<span class="Apple-style-span" style="font-size: x-small;"><i> wrapped in serano (or streaky bacon)</i></span><br />
Vine cherry tomatoes<br />
<br />
<b>For the béarnaise sauce </b><br />
One tablespoon of finely chopped shallots<br />
One tablespoon of chopped fresh tarragon<br />
Sprig of thyme<br />
1 bayleaf<br />
2 1/2 tablespoons of white wine vinegar<br />
2 egg yolks, mixed with a little water<br />
4 oz butter<br />
Salt & pepper<br />
<br />
<i>Preheat oven to 220</i><br />
<br />
Firstly prepare your asparagus. Snap them at the end and they will naturally break where the woody part starts. Wrap in bacon, place tomatoes in roasting pan too. season with salt & pepper. Set aside<br />
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Prepare posh chips if using, and put them into a really hot oven until golden and crispy. <br />
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You can add the roasting pan of asparagus and tomatoes for 10 mins at the end, that's all they need. Limp asparagus? No thanks!<br />
<br />
Heat a griddle pan until really hot. Place the seasoned and oiled steaks down and sear, turn 90 degrees to get a nice crisscross pattern on the steak. Allow steaks to rest between two warms plates. See cooking guide below. I like mine bloody and squishy... Sorry! If you like it more medium/ well done, I'd suggest searing with a high heat and then reducing the temperature to avoid it becoming charred and bitter.<br />
<br />
<b>Preparing béarnaise </b><br />
The key to this sauce, like hollandaise is to have a very low heat and a good heavy saucepan. I use a gas hob and have discovered a way to have the heat on a tinny winny flame, which means my sauces pretty much never split. If you are nervous, have a glass of ice water to hand, and add a teapoon or two in if you think it's splitting. This might save it.<br />
<br />
<b>Method:</b><br />
Add the shallots, herbs and vinegar into heavy saucepan over a medium<br />
Heat and cook until the pan is almost dry. Turn the heat down to the absolute minimum. Add the egg and water mixture and stir until thickened. Add the butter, bit by bit until you have a gorgeous thick, silky tangy béarnaise sauce. This cannot be reheated, but it can't be kept warm over a bain Marie or over a very low heat for a few minutes. I'd be nervous to leave it longer than that.<br />
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Serve to really appreciative friends and family. This is a lovely treat, a celebration of the steak dinner and not an onion or mushroom in sight. </span><div class="separator" style="clear: both; text-align: center;"></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Steak Cooking times:</b></span></div><div><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 11px; line-height: 11px;"><div style="line-height: 1.2em; margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">The times given here are a guide only and refer to a steak that is approximately 2.5cm or 1" thick. Thicker steaks may require a longer cooking time, and vice versa for thinner steaks.</span></span></div><div style="line-height: 1.2em; margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Rare</span></span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">: 1-2 minutes per side - rest for 6-8 minutes</span></span></div><div style="line-height: 1.2em; margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Medium rare</span></span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">: 2-2.5 minutes per side - rest for 5 minutes</span></span></div><div style="line-height: 1.2em; margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Medium</span></span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">: 3 minutes per side - rest for 4 minutes</span></span></div><div style="line-height: 1.2em; margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Well done</span></span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">: 4.5 minutes per side - rest for 1 minute</span></span></div></span></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnPt3iP_c88roRDs6wgBPUmNL-gLRVo1IoHE-DX6ijoxZYOeff1bjzrtPmWiRUT1HJYPAvejMlLDf2GE-LZpt9rlbHY71V0tcWopj5xXolF7qhuqazPuACRZumoUgO4nvuBci8FrVe/s1600/IMG_5617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnPt3iP_c88roRDs6wgBPUmNL-gLRVo1IoHE-DX6ijoxZYOeff1bjzrtPmWiRUT1HJYPAvejMlLDf2GE-LZpt9rlbHY71V0tcWopj5xXolF7qhuqazPuACRZumoUgO4nvuBci8FrVe/s400/IMG_5617.JPG" width="400" /></a></div><br />
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</div>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com2tag:blogger.com,1999:blog-4562622292085389880.post-77758696178941001682011-09-27T00:46:00.000-07:002011-09-27T00:46:33.858-07:00Ham & Pea Risotto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGT-yGWwEB7odUxNvEM7570bjhfQDu2C3b4K2Yc3-5_iQ59Pq9Urrx13OnMo3JqKT6FhMMn0HtaCRfYXjoQl_f59LGIlTxp7l1HNy3kuG3ue0B9OMyGJ2QBeLYo9NDjzFjKEh_Ls2t/s1600/IMG_5746.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGT-yGWwEB7odUxNvEM7570bjhfQDu2C3b4K2Yc3-5_iQ59Pq9Urrx13OnMo3JqKT6FhMMn0HtaCRfYXjoQl_f59LGIlTxp7l1HNy3kuG3ue0B9OMyGJ2QBeLYo9NDjzFjKEh_Ls2t/s320/IMG_5746.JPG" width="254" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;"><i>A cheap dish that tastes expensive </i></span><br />
I'm a risotto addict. I love the cooking of it, and moreso I love the eating of it. I think risotto has earned an unfair reputation that it's a difficult dish, where you have to stir non stop and you end up with a dead arm. Leaving it for a minute or two makes no difference, maybe that's too relaxed for the purists, but hey, the end result is always good. This is a yummy mid week dish, it's so simple and everyone will love it. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Serves 4-6</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300g of arborio rice </span><i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">(I like the tesco ingredients brand)</span></span></i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
2 shallots, finely diced<br />
2 garlic cloves crushed<br />
2 oz butter<br />
Glass of white wine<br />
1 1/2 pints of chicken or veg stock<br />
2 small packs of smoked bacon lardons<br />
Frozen peas (</span><i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">have no idea of weight common sense should prevail here)</span></span></i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
A handful of best quality grated Parmesan<br />
freshly grated nutmeg<br />
<br />
<b>Method </b><br />
Use a heavy saucepan. Melt the butter on a low heat and add the shallots and garlic, cook very slowly, for about 10 mins. Turn up heat, add the lardons and fry until lightly browned<br />
<br />
Turn the heat to medium and add the rice, stirring continuously for about two minutes, until the rice is totally coated in the buttery wonderfulness.<br />
<br />
Add the glass of wine and stir until almost absorbed<br />
<br />
Add the hot stock in, one ladle at a time, allowing the stock to be almost totally absorbed before adding the next ladle, stirring (almost) continuously. Repeat this process until all the stock is used.<br />
<br />
Add the peas,Parmesan and nutmeg. Season to taste (will prob need no salt what with bacon and Parmesan)<br />
<br />
Turn off the heat and cover with lid and allow to stand for 2 minutes. This makes the risotto even creamier. The consistency should be similar to that of creamy porridge, don't be afraid to add some hot water if it seems too thick.<br />
<br />
Top with more grated Parmesan<br />
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As comfort food goes, this is up there! </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdI9MD8wbUJC_3jGMn4THKs49kSv8p-I8qMLtWZH8RDCJg_Pko346Mdp7P9ZmWE3jWv1BFe2YM6vX2HWJMMEUpdzmny0-tZvd1irMKBA4VIcxpDmaJU3KvzmfugH-5A1jhLc2TodXJ/s1600/IMG_5512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdI9MD8wbUJC_3jGMn4THKs49kSv8p-I8qMLtWZH8RDCJg_Pko346Mdp7P9ZmWE3jWv1BFe2YM6vX2HWJMMEUpdzmny0-tZvd1irMKBA4VIcxpDmaJU3KvzmfugH-5A1jhLc2TodXJ/s400/IMG_5512.JPG" width="400" /></span></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com1tag:blogger.com,1999:blog-4562622292085389880.post-42292342770339311372011-09-25T03:30:00.000-07:002011-09-25T03:30:02.887-07:00Really Posh Chips<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7ZoZukdxYlhDlhsQXKmLAEEfPu5TtIyIAX3c9VbNvSWxUbHLItsxK1i4nHWdakdvEAzxnWEHkAW4HclKysZFYCCYKFkZamaXtGvuwFFLj7A-7ho8tALFBnUGBR-a-wVfCm1OzuY0/s1600/IMG_5551.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7ZoZukdxYlhDlhsQXKmLAEEfPu5TtIyIAX3c9VbNvSWxUbHLItsxK1i4nHWdakdvEAzxnWEHkAW4HclKysZFYCCYKFkZamaXtGvuwFFLj7A-7ho8tALFBnUGBR-a-wVfCm1OzuY0/s320/IMG_5551.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Helvetica;">I'm not a spud fan per se, could never embrace the "balls of flour" concept. If you eat with your eyes, why would floury balls be enticing? Anyway, moving on, rooster spuds would frequent most in my press because of their handiness for mash or wedges. I don't own a deep fat fryer nor do I want one, so my chips always come from the oven.... These chips have a certain 'je ne sais quai" </span><br />
<span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Helvetica;"><i><span class="Apple-style-span" style="font-size: large;">Baked once, no soaking, palava free...</span></i></span><span class="Apple-style-span" style="font-family: Helvetica;"><i><span class="Apple-style-span" style="font-size: large;"> </span></i></span><br />
<span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">Serves 2 posh people</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">2 large rooster spuds, <i><span class="Apple-style-span" style="font-size: x-small;">I like to cut them into straight cut thick chips, wedges are far too common</span></i></span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">2 garlic cloves, squished</span><span class="Apple-style-span" style="font-family: Helvetica;"> </span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">One sprig of rosemary, leaves picked</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">A decent shake of salt and freshly cracked pepper</span><span class="Apple-style-span" style="font-family: Helvetica;"> </span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">A good glug of extra virgin olive oil</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">A generous sprinkle of grated Parmesan.</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">Preheat the oven to the highest setting. Mines 220</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">Toss the ingredients, put them</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">In the oven, shake them around a couple of times</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">Ready in 25 mins.</span><span class="Apple-style-span" style="font-family: Helvetica;"> </span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">Get in.</span><span class="Apple-style-span" style="font-family: Helvetica;"> </span>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com0tag:blogger.com,1999:blog-4562622292085389880.post-4307585774418950702011-09-20T15:36:00.000-07:002011-09-20T15:36:30.592-07:005 minute Pasta with Sage, toasted Pinenuts & ParmesanOk, so I race out the office door at half 5, take the 30 minute journey home, collect TJ. I get it in at 6.15pm, then there's the operation of getting school bags, shopping, handbags, dinosaurs and toy forklifts out of the car. Maybe empty the dishwasher. Maybe. Do I want to face into preparing a dinner that involves 14 saucepans and skidding around the kitchen? .....I think not.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKBcoOox7NTcf1pBKevaafGsj52IPsFEgu4wGGifFqM7gt-JAuPrVUld6N1_CRNNc5bY1bIF6VYraOuXr9rndTWxn2zJoXeie96T9vBUVitT7nuzquGSBMUUrJqhqiYz_EXZiocxb/s1600/IMG_4958.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKBcoOox7NTcf1pBKevaafGsj52IPsFEgu4wGGifFqM7gt-JAuPrVUld6N1_CRNNc5bY1bIF6VYraOuXr9rndTWxn2zJoXeie96T9vBUVitT7nuzquGSBMUUrJqhqiYz_EXZiocxb/s320/IMG_4958.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The smell of sage brings me back to<br />
my early twenties..Ahem</td></tr>
</tbody></table><div><br />
</div><div>I saw a recipe on the online edition of the New York times and adapted it to make it my own. Sage caught my eye as I've loads growing in the garden and until now, had no real use for it rather than sage & onion stuffing if I'm honest. Now I've discovered the real depth of flavour of sage I'm excited about experimenting more.</div><div><div><br />
</div><div>Sage is so easy to grow, has a beautiful flower in the summer and our Irish climate is ideal for a healthy perennial crop. The leaves are pretty and soft and have a grey green hue and have quite a peppery aroma. I'm so thrilled to have discovered this herb is not one dimensional like I had previously thought.</div><div><br />
</div><div>I thought the roasty flavour of toasted pine nuts would fuse with the fragrant sage, and oh boy did it....! This combo of flavours would probably be pretty good with a risotto bianco, why not try your own?</div><div><br />
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</div><div><b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b></div><div><b><span class="Apple-style-span" style="font-size: large;">Sage, toasted Pinenut &</span></b></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96Yap3koet1gyiMDILNDhix3diu2BUwyPDIjG5151LKtyrkI11mQjwhbwZVFcO_xEewMLtSuVIhWnHG3BIwfelYnB0SHPubxeBTD4pr33IwHKJ-tIorUV9IyYqIEFP88MlYsgJ-J4/s1600/IMG_5437.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96Yap3koet1gyiMDILNDhix3diu2BUwyPDIjG5151LKtyrkI11mQjwhbwZVFcO_xEewMLtSuVIhWnHG3BIwfelYnB0SHPubxeBTD4pr33IwHKJ-tIorUV9IyYqIEFP88MlYsgJ-J4/s320/IMG_5437.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The flavours fuse like magic</td></tr>
</tbody></table><div><b><span class="Apple-style-span" style="font-size: large;">Parmesan Spaghetti</span></b></div><div>Enough fresh Spaghetti for 4</div><div>2 oz of butter</div><div>1 shallot, finely chopped</div><div>1 garlic clove, crushed</div><div>one good bunch of sage leaves, torn</div><div>one small bag of pinenuts, toasted </div><div>3 heaped tablespoons of grated proper Parmesan <i><span class="Apple-style-span" style="font-size: x-small;">(packet stuff is banned, ok!)</span></i></div><div><br />
</div><div>1. Put on your pasta and cook as per the packet instructions</div><div>2. In the meantime, melt the butter on a really low heat and add the shallot and garlic and cook very slowly until translucent.</div><div>3 Turn up heat and add torn Sage leaves, cook on a high heat until butter starts to foam.</div><div>4. Add one cup of cooking water from pasta, and cook on a high heat until reduced slightly.</div><div>5. Add parmesan, this will give a luscious creaminess to sauce</div><div>6. Toss through cooked pasta with toasted pinenuts and top with more parmesan if desired.</div><div><br />
</div><div>This dish is really light and has an autumnal feel. Hold back on the butter & parmesan if you want to keep the calories down, but where's the fun in that?</div><div><br />
</div><div><br />
</div></div>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com3tag:blogger.com,1999:blog-4562622292085389880.post-19578870065314330782011-09-09T15:18:00.000-07:002011-09-10T14:45:53.692-07:00The magic of Mushrooms<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Helvetica;"></span><br />
<span class="Apple-style-span" style="font-family: Helvetica;"></span><br />
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<span class="Apple-style-span" style="font-family: Helvetica;"><div style="font-family: Times; text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTmkhTwNTqGpiMqF8-GdCG9dJZ5UWv0h4E4tTvaeVGnuTRtkZoKniS-zYzbUGaZHc-nA6UZm5MnbON7dtX47DVtPOsTqsExSgVOJhn_r_vt0MCiUrsf-8daaemFVsRjipvBxuxw0jI/s1600/IMG_5170.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTmkhTwNTqGpiMqF8-GdCG9dJZ5UWv0h4E4tTvaeVGnuTRtkZoKniS-zYzbUGaZHc-nA6UZm5MnbON7dtX47DVtPOsTqsExSgVOJhn_r_vt0MCiUrsf-8daaemFVsRjipvBxuxw0jI/s320/IMG_5170.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Helvetica;">I have that memory, the one where I'm 7, in my pink wellies and Kylie Minogue t-shirt, and I'm with my dad in a field and we've 8 Arena bags filled with field mushrooms. It was late summer 1988 and the mushroom wealth was never to be repeated. We had grilled mushrooms with every meal, and boy did we savour them. But there was such a glut that year that my mam made mushroom ketchup, and I can still taste it's intense mushroomyness. She made about 30 bottles, and gave them out as gifts. We retained a few ourselves, and had them for a couple of years (they only got better) It was so concentrated and delicious and what I'd give to have a bottle in my press today. I will call on my mothers recipe if such a monster crop presents itself in the future.</span></div></div><div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="font-family: Helvetica; text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I know there are people out there who are repulsed by the humble shroom, but for everyone else, I've outlined three tasty mushroom recipes that give the noble fungi the royal treatment it deserves. </div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHWkGQxlO5qFCi4oxeL6ssqwIgUP46OPJEjbIM3_H3uLVqxHQ04oWTVAA1r9NNNB3jVHYFxbGasDbykXSa22xjuurOi7rNakJvCYUTgnzqN91pa3EBkIFGc3_Eb8Ri0ja9E26ZUN6/s1600/IMG_5158.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHWkGQxlO5qFCi4oxeL6ssqwIgUP46OPJEjbIM3_H3uLVqxHQ04oWTVAA1r9NNNB3jVHYFxbGasDbykXSa22xjuurOi7rNakJvCYUTgnzqN91pa3EBkIFGc3_Eb8Ri0ja9E26ZUN6/s640/IMG_5158.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table></div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: x-large;">Mushroom soup</span></b></div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">500g mushrooms, chopped </div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-size: x-small;">(field are best, otherwise, try flat capped)</span></i></div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">100g onions, chopped</div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I clove of garlic, crushed</div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1oz butter</div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 oz flour</div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 pint of chicken or veg stock</div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 pint of milk </div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">sprig of fresh thyme <span class="Apple-style-span" style="font-size: x-small;"><i>(you know at this stage thyme is my </i></span></div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><i>favourite herb, but honestly, it's made for mushrooms)</i></span></div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 bay leaf<br />
<br />
squeeze of lemon </div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">salt & Pepper</div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="font-family: Helvetica; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cream, fresh thyme leaves and truffle oil to garnish</div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Melt the butter in a heavy pan, and fry the garlic and onions on a low heat until translucent. Turn up the heat and add the mushrooms, thyme and bay leaf and cook for 5 minutes. Add in the flour and stir to make a roux. Keep this stirred for a couple of minutes. (This gets rid of the raw flour flavour) Add in the milk and stock and keep stirring until thickened. You could adjust the ratio of milk to stock. I actually prefer no milk, and all stock, but it's a matter of preference. Blitz with a hand blender if you like a smooth finish. Season to your liking and drizzle with truffle oil, fresh thyme leaves and a little cream. This freezes very well.</div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div></div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><br />
</div></div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: x-large;">Roasted courgette & Mushroom Risotto</span></b></div></div></div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><i>Risotto is always something I thought was a painstaking task, but I actually love cooking it now, it's very therapeutic and pretty much foolproo</i></span><span class="Apple-style-span" style="font-size: x-small;"><i>f. I cannot stress how fantastic the combo of the roasted courgettes was with the mushrooms. It totally worked. mmmmmm...think I'll do a Nigella on it and have some leftovers.</i></span> </div><div style="text-align: center;"><br />
</div></div></div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20hkuwHppABOPwyH5Ed-zS_GNjVq3sUX8jDinBFSYYfI5U_eUju7FfgSbbRcyvv067D3LxXD7Pu7jfcgS4bCM5Fhoa2_j-3kHVhaIIdwJV-cIg9jZssjUpaCU0NZvuW_KSeXdBCcM/s1600/IMG_5165.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: right;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20hkuwHppABOPwyH5Ed-zS_GNjVq3sUX8jDinBFSYYfI5U_eUju7FfgSbbRcyvv067D3LxXD7Pu7jfcgS4bCM5Fhoa2_j-3kHVhaIIdwJV-cIg9jZssjUpaCU0NZvuW_KSeXdBCcM/s320/IMG_5165.JPG" width="236" /></a></td></tr>
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<div style="text-align: right;">4 courgettes, halved length ways, drizzled with olive oil and lemon juice</div></div><div style="text-align: center;"><div style="text-align: right;"><br />
</div></div></div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><div style="text-align: right;">2 garlic cloves, chopped finely</div></div><div style="text-align: center;"><div style="text-align: right;"><br />
</div></div></div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><div style="text-align: right;">a few basil leaves</div></div></div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><div style="text-align: right;"><br />
</div></div></div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><div style="text-align: right;">300g of wild mushroom mix </div><div style="text-align: right;"><span class="Apple-style-span" style="font-size: x-small;"><i>(or dried porcini-follow packet instruction)</i></span></div></div></div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><div style="text-align: right;"><br />
</div></div><div style="text-align: center;"><div style="text-align: right;">1 tablespoon of Olive oil</div></div><div style="text-align: center;"><div style="text-align: right;"><br />
</div></div></div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><div style="text-align: right;">2 Oz butter</div></div></div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><div style="text-align: right;"><br />
</div></div><div style="text-align: center;"><div style="text-align: right;">2 shallots, finely diced</div></div></div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><div style="text-align: right;"><br />
</div></div><div style="text-align: center;"><div style="text-align: right;">300g arborio rice, rinsed</div></div></div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><div style="text-align: right;"><br />
</div></div><div style="text-align: center;"><div style="text-align: right;">small glass of white wine</div></div></div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><div style="text-align: right;"><br />
</div></div><div style="text-align: center;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsh_ZeUPYT_UDzw9CgkURr7nGF7jzH-9pNMKY2wSUXpJgP9NeaLhbtFvfuwMeyS_K2OtpDmJ6xSItfdKhqp-iJ-Msv5OhWe_7dmz3h8xkL6yVB9f0MzVoDlJuVKKmA2SqtoyJuGV1r/s1600/IMG_5151.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsh_ZeUPYT_UDzw9CgkURr7nGF7jzH-9pNMKY2wSUXpJgP9NeaLhbtFvfuwMeyS_K2OtpDmJ6xSItfdKhqp-iJ-Msv5OhWe_7dmz3h8xkL6yVB9f0MzVoDlJuVKKmA2SqtoyJuGV1r/s200/IMG_5151.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If Marco Pierre likes them, so do I</td></tr>
</tbody></table><div style="text-align: right;">pint of veg stock <i><span class="Apple-style-span" style="font-size: x-small;">(the knorr jelly stock cubes are in fact, perfect, I make stock occasionally, but life is too short)</span></i></div></div></div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><div style="text-align: right;"><br />
</div></div><div style="text-align: center;"><div style="text-align: right;">3-4 tablespoons of decent Parmesan, grated.</div></div></div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><br />
</div></div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3v_Sz2V9qhgMhcVG7q5NJ6b7BC_2ah_7aWpEx8D5HRdOSsJl1fZDV-LaNeL6UH78n9mGirzRMhjiXbRN7vVBLlHhdRJKux6qyyT5X9cYDVMCFTlLeK9r5ViAh8VqfPD7mceX5qPM7/s1600/IMG_5179.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3v_Sz2V9qhgMhcVG7q5NJ6b7BC_2ah_7aWpEx8D5HRdOSsJl1fZDV-LaNeL6UH78n9mGirzRMhjiXbRN7vVBLlHhdRJKux6qyyT5X9cYDVMCFTlLeK9r5ViAh8VqfPD7mceX5qPM7/s400/IMG_5179.JPG" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushroom & Courgette was a surprisingly<br />
fab combo.</td></tr>
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First, put the courgette topped with oil, lemon juice, garlic and basil into a preheated oven (200 degrees C) bake for about 40 mins until soft</div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">For the risotto, melt the butter in the heavy saucepan and add a splash of olive oil. Gently saute the shallots until translucent. Turn up the heat, add in the rice and coat in the buttery shallots for a minute or two, until the rice is completely coated. Add in the wine and KEEP stirring. (this is the therapeutic part) add in the stock, a ladle at a time, allowing it to absorb until adding the next ladle. Continue this until all the stock is used (add more water if needs be) The consistency should be creamy and the rice should be nicely andante. </div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In a frying pan, heat a glug of olive oil and add the mushrooms when the pan is hot. Cook for four or five minutes until golden brown. Toss them into the risotto along with the Parmesan, chop the courgette and add these also. Season to your liking.</div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</span></b></div></div><div style="font-family: Helvetica;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: x-large;">Stuffed Mushrooms </span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><i>with slow roasted tomatoes, basil, honey Goats cheese, wrapped in bacon.</i></span></div><br />
I slow roasted some tomatoes during the week (70 degrees oven, 6 hours, garlic,olive oil, seasoning) and their seductive sweetness had to be celebrated with some of my favourite ingredients. <u>These were awesome.</u><br />
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Layer slices of the slow roasted tomatoes into the mushroom, basil, and goats cheese and wrap with one slice of streaky bacon. Roast in a preheated oven (200 Degrees C) for about 20 minutes or until the bacon starts to crisp. Serve with a balsamic reduction and tossed baby salad.<br />
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</div></div><div style="font-family: Helvetica;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhco58DdbdX-Ftos_ZuuOd10kG_0LFC-F6N5aH7WMs4fXqjj2K0NQduxTSNbhk57gZtwkvXZgte6sI6oiT91tKx0LjsQOW2AB0SYxTovg90KY6DYIi5_l-kpBngwShnqbdqkomJ-B9V/s1600/IMG_5173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhco58DdbdX-Ftos_ZuuOd10kG_0LFC-F6N5aH7WMs4fXqjj2K0NQduxTSNbhk57gZtwkvXZgte6sI6oiT91tKx0LjsQOW2AB0SYxTovg90KY6DYIi5_l-kpBngwShnqbdqkomJ-B9V/s640/IMG_5173.JPG" width="475" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;">Am, I think I've eaten my weight in mushrooms today. Good luck!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div></div><div style="font-family: Helvetica;"></div></span></div>Helena Moloneyhttp://www.blogger.com/profile/10797898875942326681noreply@blogger.com0