tag:blogger.com,1999:blog-83965185502845639522024-03-19T10:09:38.210+00:00 Stirring FoodStephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-8396518550284563952.post-39286098014862511332015-10-21T22:13:00.001+01:002015-12-10T08:54:51.287+00:00Spatchcock CHICKEN Roast<span style="font-family: inherit;">THE RECIPE</span><br />
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<span style="font-family: inherit;">Who doesn't love roast chicken? The crisp, salty skin, moist tender meat and simply wonderful aromas filling the kitchen. It is a real crowd pleaser and firm family favourite. I have often heard people lament the fact that although they love roast chicken they just don't have the time to cook it. I won't get started on the perceived time poor, it is not that people don't have time it is about time prioritisation. One of the best things that most of us could do to improve our health and wellbeing is to break our dependence on quick and easy convenience food and make the time to cook more from scratch. So here is the answer for you to cook and enjoy roast chicken again, Spatchcock It! The best and fastest way to roast chicken, I've been spatchcocking my chicken for roasting for several years now. I don't think I will ever go back to roasting a chicken in the traditional way (whole roast bird). Basically, spatchcocking is a method of preparing the chicken for cooking. The method involves cutting from tail to neck along the backbone so that the bird can be opened out flat (also referred to as butterflying). It gives easier access to the cavity and exterior of the chicken for seasoning. This method results in a shorter cooking time. The chicken cooks more quickly and evenly, and all the skin gets nicely golden and crisp. Spatchcocking is also an ideal option for cooking a whole chicken on the BBQ.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Iy9Ic0Hs7hotYq6ys3nDEG2ejF4E0qISR73chF6tjSVuEMaAzDhbfJpw5tdWJoJgDjz69l7CicrLnGUxiLeSQ4p4isA-t64f8nb2yWiy_Yt-jb7RKUI708FQ8pt_Wj9r6ucLTYZHZRw/s1600/IMG_20151021_200534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Iy9Ic0Hs7hotYq6ys3nDEG2ejF4E0qISR73chF6tjSVuEMaAzDhbfJpw5tdWJoJgDjz69l7CicrLnGUxiLeSQ4p4isA-t64f8nb2yWiy_Yt-jb7RKUI708FQ8pt_Wj9r6ucLTYZHZRw/s640/IMG_20151021_200534.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">INGREDIENTS:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1 whole chicken</span><br />
<span style="font-family: inherit;">2 tablespoons olive oil</span><br />
<span style="font-family: inherit;">A bunch of fresh herbs (such as rosemary), finely chopped</span><br />
<span style="font-family: inherit;">Salt and black pepper</span><br />
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<span style="font-family: inherit;">Serves 4-6</span><br />
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<span style="font-family: inherit;">METHOD:</span><br />
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<span style="font-family: inherit;">Preheat the oven to 220°C/Gas Mark 7. Flattening the chicken is easy to do, but you will need a kitchen scissors. Place chicken, breast side down, with the drumsticks closest to you, on a work surface. Using the scissors, cut along one side of backbone. Many people cut along the other side of the backbone also and then remove it. But I don't bother as I don't feel it is necessary and further simplifies the process leaving it intact. Turn the chicken over, and open it like a book. Press down hard on breastbone to flatten.</span><br />
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<span style="font-family: inherit;">Rub chicken all over with the olive oil, and season with the finely chopped herbs, salt and black pepper. Place the chicken in a roasting tin in the oven and roast for between 40-50 minutes. Check the chicken is cooked by inserting a sharp knife until the juices run clear. Transfer chicken to a carving board, and allow to rest for 10 minutes. </span><br />
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<span style="font-family: inherit;">TO SERVE:</span><br />
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<span style="font-family: inherit;">The spatchcock chicken is much easier to carve and serve, where to cut to separate legs and wings from the breast is obvious too. Truly simple, delicious and juicy roast chicken in less than an hour!! Enjoy......</span>Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0tag:blogger.com,1999:blog-8396518550284563952.post-16399578448512985912015-10-10T21:30:00.000+01:002015-10-21T14:38:21.210+01:00Saucy PASSATA<span style="font-family: inherit;">THE RECIPE</span><br />
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<span style="font-family: inherit;">I love to grow tomatoes in the greenhouse, and I enjoy them all summer long, in fact I am still harvesting tomatoes now. There will always be a time when you have more tomatoes than you can use, but this recipe will ensure you are literally bottling the taste of summer and continue to enjoy it in dishes well into the winter. Passata di pomodoro (or passata for short) is made from ripe tomatoes that have been puréed. Some recipes claim that passata is cooked, but most agree that traditionally it is uncooked and sieved to remove the skin and seeds. I prefer to cook mine and in fact it is almost a tomato sauce rather than a passata, but either way it will always be called a passata in our house. The method is simplicity itself, give it a try, you won't be disapointed!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjmhpx7wx9WAnL1E2fwlgABdQ__k4IHURzpWWDW7KQcJmauPpiARwEKn-A6sfrvmjve-EX_k0i48eRXxs3gziiLlbrNIr6DIo9ft00y65wvgGufoCI7a7LniEO2ap49Jba2SsdjzJ4TT0/s1600/IMG_20150930_193008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjmhpx7wx9WAnL1E2fwlgABdQ__k4IHURzpWWDW7KQcJmauPpiARwEKn-A6sfrvmjve-EX_k0i48eRXxs3gziiLlbrNIr6DIo9ft00y65wvgGufoCI7a7LniEO2ap49Jba2SsdjzJ4TT0/s640/IMG_20150930_193008.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">INGREDIENTS:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1kg tomatoes, halved or quartered</span><br />
<span style="font-family: inherit;">4 garlic cloves, peeled and chopped</span><br />
<span style="font-family: inherit;">2 tbsp olive oil</span><br />
<span style="font-family: inherit;">1 tsp caster sugar</span><br />
<span style="font-family: inherit;">Salt and black pepper</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJn2guRbQ4eaS_inHRvS7ah0pheWTpommBR41XJbXTQbcaEGFnCx5IcD8XKu5UDAfZKyHZlO6EZJKW35IjW3c8Wxxj89w1z-ZQfbDdcS6Etwa4vb7RO8VVFjktw_Ren7QJjze09v6JWM/s1600/IMG_20150930_193257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJn2guRbQ4eaS_inHRvS7ah0pheWTpommBR41XJbXTQbcaEGFnCx5IcD8XKu5UDAfZKyHZlO6EZJKW35IjW3c8Wxxj89w1z-ZQfbDdcS6Etwa4vb7RO8VVFjktw_Ren7QJjze09v6JWM/s640/IMG_20150930_193257.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">METHOD:</span><br />
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<span style="font-family: inherit;">Put the olive oil in a saucepan over a medium heat, add the garlic and cook for 1-2 minutes or until pale golden. Add the tomatoes, season generously with the salt and pepper and add the sugar. Cook fast for 15-20 minutes, stirring occasionally, until the tomatoes have collapsed completely. Allow to cool, then you can sieve the pulp or pass it through a mouli to purée. However I just use a stick blender and liquidise it completely. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsY8YOvhhN2iLhl-eovwnSPD2Ks9ZK2faZ58h7ZuygXXp1-1l0CxHRp2QIKANxIiJ3S143ynAKw8cszsLQEtUJtbGEKfOrJobbeGD6Yw4nYcj467n9EYDEaSbWhyphenhyphengG6uq3JbjNwac7Zpk/s1600/IMG_20140902_190607+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsY8YOvhhN2iLhl-eovwnSPD2Ks9ZK2faZ58h7ZuygXXp1-1l0CxHRp2QIKANxIiJ3S143ynAKw8cszsLQEtUJtbGEKfOrJobbeGD6Yw4nYcj467n9EYDEaSbWhyphenhyphengG6uq3JbjNwac7Zpk/s640/IMG_20140902_190607+%25281%2529.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">You can now pour into freezer-proof containers and freeze for up to 3 months, or pour into sterilised jars which will keep in the fridge for up to a week or the jars can be hermetically sealed and can be stored in a cupboard for up to six months. To preserve in hermetically sealed jars is a simple skill. Put the pasatta in a sterilised jar with a suitable lid. Seal the jars hand-tight only, then place in a deep saucepan and cover them with boiling water. Simmer for 10 minutes, but do not remove the jars until the water has cooled. You will then have the jars hermetically sealed. </span><br />
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<span style="font-family: inherit;">TO SERVE:</span><br />
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<span style="font-family: inherit;">Passata has a million and one uses in Italian cooking, use in sauces, soups, stews or in any recipe calling for tomatoes. Enjoy......</span>Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0tag:blogger.com,1999:blog-8396518550284563952.post-37525002828102868422015-10-01T16:25:00.000+01:002015-10-10T21:13:39.818+01:00Supreme SALMON in MOJO Sauce<span style="font-family: inherit;">THE RECIPE</span><br />
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<span style="font-family: inherit;">So it is yet another tapa, but who doesn't just love tapas. This recipe is super simple with few ingredients and very quick to make. This is a tasty, spicy little number and is equally great with an ice cold beer or a glass of wine! So go ahead and give it a try!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Gh4vemHW2wYqhNiCjXUh9KHfFRKaiRpKHzHkrxqnSHmUmrqQwNBRcqRWiDaNt-3rUKiYtskpdeBg0m-f8FICpdr3Y-WHvbxJj7HPX6TNDh4oX7hiAeqWtDzbnZWZHbQNCRFI8TrU1RA/s1600/IMG_20151001_130829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Gh4vemHW2wYqhNiCjXUh9KHfFRKaiRpKHzHkrxqnSHmUmrqQwNBRcqRWiDaNt-3rUKiYtskpdeBg0m-f8FICpdr3Y-WHvbxJj7HPX6TNDh4oX7hiAeqWtDzbnZWZHbQNCRFI8TrU1RA/s640/IMG_20151001_130829.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">INGREDIENTS:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">2 Salmon Fillets</span><br />
<span style="font-family: inherit;">2 tbsp Olive oil</span><br />
<span style="font-family: inherit;">Salt and Black pepper</span><br />
<span style="font-family: inherit;">1 sprig of flat-leaf parsley to garnish</span><br />
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<span style="font-family: inherit;">For the Mojo Sauce:</span><br />
<span style="font-family: inherit;">2 Garlic cloves, peeled</span><br />
<span style="font-family: inherit;">2 tsp paprika</span><br />
<span style="font-family: inherit;">1 tsp ground cumin</span><br />
<span style="font-family: inherit;">5 tbsp Olive oil</span><br />
<span style="font-family: inherit;">2 tbsp White wine vinegar</span><br />
<span style="font-family: inherit;">Salt</span><br />
<span style="font-family: inherit;"></span><br />
<a name='more'></a><span style="font-family: inherit;">METHOD:</span><br />
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<span style="font-family: inherit;">To make the mojo sauce, put the garlic, paprika and cumin in a food processor and blend until well mixed together. With the food processor still running slowly add the olive oil in a thin steady stream, until all the oil has been added and the sauce has emulsified. Add the vinegar and blend for another minute. Season with salt to taste.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">To prepare the salmon, you can remove the skin (or leave it on), cut the salmon into relatively equal, thick chunks. Season with salt and black pepper. </span><span style="font-family: inherit;">Heat the olive oil in a large pan, when hot, add the fish skin side down (if you didn't remove it) for about 7 minutes, depending on its thickness, until cooked.</span><br />
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<span style="font-family: inherit;">TO SERVE:</span><br />
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<span style="font-family: inherit;">Transfer the salmon to a warmed serving dish, drizzle over some of the mojo sauce and garnish with the parsley. Serve the dish accompanied by the remaining mojo sauce in a small serving bowl. Enjoy....</span>..Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0tag:blogger.com,1999:blog-8396518550284563952.post-55748590258040396752015-09-13T11:31:00.000+01:002015-10-01T16:13:47.271+01:00Tantalising TURKEY Korma<span style="font-family: inherit;">THE RECIPE</span><br />
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<span style="font-family: inherit;">Korma is not really a dish but a technique employed in Indian cooking; it simply means braising, literally meaning cooked meat. Classically, a korma is defined as a dish where meat or vegetables are cooked with water, stock, and yogurt or cream added. However, it is a misconception to think that kormas are always rich and creamy as there are many different styles. They can be light and aromatic or rich and creamy, and some kormas are fiery and may use lamb, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. This in an adaptation of a recipe from Delhi, the centre of Mogul cuisine. Give it a try, you won't be disapointed!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLSOjyio4t1uXTZezV4J2OwXnEtWlOW6BgyweQEJ-7TYHFpIpNwfO6kWGKHry5Wh3G3uQMMfoLFWgBWqi-QCdnZW1HHiu1Isha2pK0hsWbydt5egH9R9A0Uy0HZkdCwo8AnzDU_wBnFo/s1600/IMG_20150913_093542.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLSOjyio4t1uXTZezV4J2OwXnEtWlOW6BgyweQEJ-7TYHFpIpNwfO6kWGKHry5Wh3G3uQMMfoLFWgBWqi-QCdnZW1HHiu1Isha2pK0hsWbydt5egH9R9A0Uy0HZkdCwo8AnzDU_wBnFo/s640/IMG_20150913_093542.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">INGREDIENTS:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">2 Turkey or chicken breast fillets, sliced or cubed</span><br />
<span style="font-family: inherit;">1 Tin of coconut milk</span><br />
<span style="font-family: inherit;">250g Natural yogurt</span><br />
<span style="font-family: inherit;">3 egg yolks</span><br />
<span style="font-family: inherit;">3 tbsp Mango chutney</span><br />
<span style="font-family: inherit;">1 Onion, chopped</span><br />
<span style="font-family: inherit;">2 tsp Curry powder</span><br />
<span style="font-family: inherit;">4 tsp Garlic paste</span><br />
<span style="font-family: inherit;">2 tsp Ginger paste</span><br />
<span style="font-family: inherit;">1 tsp tumeric</span><br />
<span style="font-family: inherit;">1 tsp Garam masala</span><br />
<span style="font-family: inherit;">5 Vegetable oil</span><br />
<span style="font-family: inherit;">2 drops Almond extract</span><br />
<span style="font-family: inherit;">1 tbsp Toasted flaked (sliced) almonds to garnish</span><br />
<span style="font-family: inherit;">1 tbsp coriander, finely chopped to garnish</span><br />
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<span style="font-family: inherit;">Serves 4</span><br />
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<a name='more'></a><span style="font-family: inherit;">METHOD:</span><br />
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<span style="font-family: inherit;">Make a curry paste with the curry powder and tumeric with a little water. Heat the oil in a wok or large frying pan and cook the onion until translucent. Add the garlic and ginger paste, stir well and cook until it begins to brown. Add the curry paste, stir well and cook for about a minute. Add the sliced turkey pieces and seal on all sides.</span><br />
<span style="font-family: inherit;">Add the coconut milk, yogurt, mango chutney and egg yolks to a jug and give it a good stir to combine the ingredients. Pour mixture over the turkey and stir well. Bring to the boil over a gentle heat and then reduce to simmer for about 20 minutes, stirring occasionally with a wooden spoon. Just before the end, stir in the garam masala and almond extract. </span><br />
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<span style="font-family: inherit;">TO SERVE:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Serve with rice, I served mine with <a href="http://stirringfood.blogspot.ie/2014/03/chinese-style-prawns-and-scallops.html" target="_blank">cauliflower rice</a>. Toss toasted almonds over the top and sprinkle with a little chopped coriander to garnish. Enjoy......</span>Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0tag:blogger.com,1999:blog-8396518550284563952.post-44721791947065717512015-09-04T20:53:00.000+01:002015-09-13T11:19:08.693+01:00Jammy ONION Jam<span style="font-family: inherit;">THE RECIPE</span><br />
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<span style="font-family: inherit;">Soft, sticky onion jam - great with so many different types of dishes & recipes. Serve it with cold meat and cheeses; use it for tarts, quiches and toasted sandwiches. It also goes really well as a relish with burgers or <a href="http://stirringfood.blogspot.ie/2015/08/party-pulled-pork.html" target="_blank">pulled pork</a>. It is well worth making a jar or two, you will be surprised how easy it is, so go ahead and give it a try, you won't be </span>disappointed<span style="font-family: inherit;">!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl4KoZ8yBRVlcpvxvY69mKdaMx15JXWiQQ8I-NyA626UVFojBJWA6z_GMZb4o8J4EvR9a9-eZdf3BiPyMbUNcUrwGzupQTlEqxAAorPahP813aQ2_3lPNZOfgNKgle2kru-APIBERwpsE/s1600/IMG_20150904_195509.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl4KoZ8yBRVlcpvxvY69mKdaMx15JXWiQQ8I-NyA626UVFojBJWA6z_GMZb4o8J4EvR9a9-eZdf3BiPyMbUNcUrwGzupQTlEqxAAorPahP813aQ2_3lPNZOfgNKgle2kru-APIBERwpsE/s640/IMG_20150904_195509.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">INGREDIENTS:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">750g White Onions, peeled and thinly sliced</span><br />
<span style="font-family: inherit;">75g Butter</span><br />
<span style="font-family: inherit;">150g Caster sugar</span><br />
<span style="font-family: inherit;">250ml Red wine</span><br />
<span style="font-family: inherit;">6 tbsp sherry vinegar or red wine vinegar</span><br />
<span style="font-family: inherit;">2 tbsp Cassis</span><br />
<span style="font-family: inherit;">Salt and black pepper</span><br />
<span style="font-family: inherit;"></span><br />
<a name='more'></a><span style="font-family: inherit;">METHOD:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Melt the butter in a heavy based saucepan over a gentle heat, allow it to become a deep brown colour, but be careful not to let it burn. Add the onions and sugar, season with salt and black pepper and stir well. Cover the saucepan and cook for 30 minutes over a gentle heat, stirring occasionally with a wooden spoon. </span><span style="font-family: inherit;">Add the red wine, vinegar and cassis. Cook for a further 30 minutes uncovered, stirring frequently. The onion jam must cook very gently, but be careful not to let it reduce too much. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPwXsz0ZBY8qkrXdc56x3YSIb3vwKeDCFRpOSgI0ZhA_Zc2LsEacUHCECwrVxvdCsghCAFt1P3U3wV6tMlJxBqcRDX6zXUfhXRO05xZOVbJXmzloe6nVBpOagoy0xijbvvXcO3vvly2A/s1600/IMG_20150904_195427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPwXsz0ZBY8qkrXdc56x3YSIb3vwKeDCFRpOSgI0ZhA_Zc2LsEacUHCECwrVxvdCsghCAFt1P3U3wV6tMlJxBqcRDX6zXUfhXRO05xZOVbJXmzloe6nVBpOagoy0xijbvvXcO3vvly2A/s640/IMG_20150904_195427.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">TO SERVE:</span><br />
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<span style="font-family: inherit;">When done, transfer to clean sterilized jars and store in the fridge for up to 4 weeks. Whatever way you decide to serve this Onion jam, do enjoy......</span><br />
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Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0tag:blogger.com,1999:blog-8396518550284563952.post-33816268660932724502015-08-23T12:09:00.003+01:002015-09-03T10:53:25.603+01:00PARTY Pulled PORK<span style="font-family: inherit;">THE RECIPE</span><br />
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<span style="font-family: inherit;">It seems we can’t get enough of "pulled pork", from US-style barbecue joints to slow-cooked shoulders, it has appeared on menus everywhere in the last year. So obviously, I decided it was about time to try cooking this at home. The traditional cut for pulled pork is the shoulder, which demands careful, slow cooking, the oven temperature is the secret in order to achieve the desired tender, juicy shreds of piggy goodness. I tried this recipe at home recently and wasn't dissapointed. You will be surprised how easy it is, so go ahead and give it a try, it is a real crowd pleaser!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_SoEIP_9AzJVpZ1sDEknFhpKgxYDu-j5QYgQ4jlmgAKavAecGP_5gpfS7-cP2BjsA2Jco2LfTC4fXvzcO9Q8RWnOV4rOjDagFiVaU4Y5id3Kt8ZRIY6CpmCeFmbyJACHp5Vh2FFA1B94/s1600/IMG_20150821_125408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_SoEIP_9AzJVpZ1sDEknFhpKgxYDu-j5QYgQ4jlmgAKavAecGP_5gpfS7-cP2BjsA2Jco2LfTC4fXvzcO9Q8RWnOV4rOjDagFiVaU4Y5id3Kt8ZRIY6CpmCeFmbyJACHp5Vh2FFA1B94/s640/IMG_20150821_125408.jpg" width="640" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">INGREDIENTS:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1 whole shoulder of pork (it is likely you will need to order this from your Butcher)</span><br />
<span style="font-family: inherit;">3 Onions, peeled and quatered</span><br />
<span style="font-family: inherit;">6 Carrots, peeled and cut into chunks</span><br />
<span style="font-family: inherit;">4 Celery sticks, cut into chunks</span><br />
<span style="font-family: inherit;">1 head of garlic, cut in half horizontally</span><br />
<span style="font-family: inherit;">A bunch of mixed fresh herbs (such as thyme, sage, oregano, rosemary and bay leaf)</span><br />
<span style="font-family: inherit;">2 glasses of water</span><br />
<span style="font-family: inherit;">Salt and black pepper</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Serves 16+</span><br />
<span style="font-family: inherit;"></span><br />
<a name='more'></a><span style="font-family: inherit;">METHOD:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Preheat oven to 220°C/Gas Mark 7. Place the whole pork shoulder in a large roasting tin. Score the skin with a stanley knife from the top to bottom. Rub all over with salt and black pepper.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Place in the oven and roast for 35-40 minutes to crisp up the crackling. Once it is golden, remove the pork shoulder and lift it carefully on to a chopping board.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Add all the vegetables and herbs to the roasting tin and pour in the water, then place the pork on top of the vegetables in the tin. Now cover the pork shoulder with kitchen foil, crimping the edges tightly, in order to keep the steam in. Return the covered roasting tin to the oven and turn the temperature down to 95°C/Gas Mark 1/4.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Cook the pork shoulder in this very low oven for 10-12 hours. Take the roasting tin from the oven and remove the kitchen foil. Lift off the crackling and place on a baking tray and crisp up in a hot oven for 5-10 minutes. When done, cut into bite size pieces, these can be served to guests as a snack, while you get back to the task of "pulling" the pork. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Take two forks and start pulling tender chunks of meat away from the bone, it should easily slip off with little effort. Pile the pulled pork into an ovenproof serving dish. Strain the roasting juices, vegetables and herbs through a sieve into a warmed bowl or saucepan. Stir well and then pour 3-4 ladlefuls over the meat. </span><br />
<span style="font-family: inherit;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NnP3yrYW2ToBxledTEzYtgVJS9AoQIeSkK_fLV5r62ZZtQnW0TJyh1FnpC1zEStM0_hWIhxxJvn3qfEbFLwvbDrCz3mBYLQu7-wRWnSRT5ZYlKg61d9BenNkVFhR9NXRShNIJz7UF30/s1600/IMG_20150821_125531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NnP3yrYW2ToBxledTEzYtgVJS9AoQIeSkK_fLV5r62ZZtQnW0TJyh1FnpC1zEStM0_hWIhxxJvn3qfEbFLwvbDrCz3mBYLQu7-wRWnSRT5ZYlKg61d9BenNkVFhR9NXRShNIJz7UF30/s640/IMG_20150821_125531.jpg" width="640" /></a></div>
<br />
<span style="font-family: inherit;">TO SERVE:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Bring to the table and let people help themselves. The pulled pork can be eaten hot in a sandwich, as part of a buffet, as a Sunday roast with the usual trimmings. Whatever way you decide to serve this dish, Enjoy......</span><br />
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Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0tag:blogger.com,1999:blog-8396518550284563952.post-33885029449325316962015-08-11T15:57:00.000+01:002015-08-23T11:57:20.794+01:00Raging ROCKET and PISTACHIO Pesto<span style="font-family: inherit;">THE RECIPE</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Rocket – known as salad rocket, garden rocket, rucola, rucoli, rugula, colewort, roquette and, in the United States, arugula. Rocket is a leafy green vegetable and has a pungent, peppery flavour that is exceptionally strong for a leafy food. Young leaves are frequently used in <a href="http://stirringfood.blogspot.ie/2012/06/delightful-duck-rocket-and-parmesan.html" target="_blank">salads</a>. Rocket is rich in vitamin C and potassium. In addition to the leaves, the flowers, young seed pods and mature seeds are all edible. </span><br />
<span style="font-family: inherit;">I have an abundance of rocket growing in my garden, so I decided to try making some pesto. Classic pesto is made with basil, pine nuts, garlic, olive oil and parmesan cheese. With this recipe I have substituted the basil with rocket and the pine nuts with pistachios. This pesto has a wonderful pleasing peppery flavour. Making your own pesto is easy, so go ahead and give it a try!</span><br />
<span style="font-family: inherit;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidDPH-X2hJBeVMBjfo_X3SeaTTbhR01LKmRNyEBP1Htsj8nJJl1_kpYxaiC9s4am3HMgaAJA-xsF8dd3A3twMqBv37gejwIsMuI-dBFFHOlKW5qlbgnKr5NGGlKgiZhVHEwUBtcspgEk/s1600/IMG_20150811_114318.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidDPH-X2hJBeVMBjfo_X3SeaTTbhR01LKmRNyEBP1Htsj8nJJl1_kpYxaiC9s4am3HMgaAJA-xsF8dd3A3twMqBv37gejwIsMuI-dBFFHOlKW5qlbgnKr5NGGlKgiZhVHEwUBtcspgEk/s640/IMG_20150811_114318.jpg" width="640" /></a></div>
<br />
<span style="font-family: inherit;">INGREDIENTS:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">75g Rocket leaves </span><br />
<span style="font-family: inherit;">25g Pistachio nuts shelled </span><br />
<span style="font-family: inherit;">1 Garlic clove, crushed and peeled</span><br />
<span style="font-family: inherit;">175ml Olive oil</span><br />
<span style="font-family: inherit;">40g Parmesan cheese, finely grated</span><br />
<span style="font-family: inherit;">Salt </span><br />
<span style="font-family: inherit;"></span><br />
<a name='more'></a><span style="font-family: inherit;">METHOD:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Take the rocket leaves, rinse briefly and pat dry. Place the rocket leaves, pistachio nuts, garlic clove and olive oil in a blender, season with salt and blend until smooth. Remove to a bowl and fold in the grated parmesan cheese. Taste and season with more salt if necessary.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Pour the pesto into a sterilised jar, seal and keep in the fridge. Use within three weeks, if you can make it last that long! </span><br />
<span style="font-family: inherit;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilm-GBEElk2bR_gkUxClb2gzU3EsQQoIYwB7Y3nV18zQ9Pw1qUwMk1PHNRvMkqPABYhd7i46VzFiDtnxQh3Of0Nkmeturr4iWBe4273TDySmHzG-55aUGGAjt8YocHG5yHzuhvwRuF-aM/s1600/IMG_20150811_114237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilm-GBEElk2bR_gkUxClb2gzU3EsQQoIYwB7Y3nV18zQ9Pw1qUwMk1PHNRvMkqPABYhd7i46VzFiDtnxQh3Of0Nkmeturr4iWBe4273TDySmHzG-55aUGGAjt8YocHG5yHzuhvwRuF-aM/s640/IMG_20150811_114237.jpg" width="640" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">TO SERVE:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">This pesto is good over pasta, bruschetta, salad leaves, chicken, as a pizza topping. Its uses are endless, just use your imagination. Enjoy......</span>Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0tag:blogger.com,1999:blog-8396518550284563952.post-88916993279378056192015-07-23T20:51:00.000+01:002015-08-11T15:54:00.905+01:00Spicy SWEET POTATO Wedges<span style="font-family: inherit;">THE RECIPE</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">So it is another tapa, but who doesn't just love tapas, I do. However this is made with sweet potato which has a natural sweetness, the result is a much more interesting flavor contrast than you get with regular white potatoes. So go ahead and give these a try! </span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj4nSMOTjv3WqjkXHJ7kaqMsuVNJHQapVFTCGGVUGUN0ytx1VvIxj5B4NJK_J5oTzQWWPkPSJRuX3j3q73iGuggwkIgqevrxCSZwgGxPXxauVB51CmG5NtvBMhydEDRMGpLt3Ao3oesZo/s1600/IMG_20150723_195912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj4nSMOTjv3WqjkXHJ7kaqMsuVNJHQapVFTCGGVUGUN0ytx1VvIxj5B4NJK_J5oTzQWWPkPSJRuX3j3q73iGuggwkIgqevrxCSZwgGxPXxauVB51CmG5NtvBMhydEDRMGpLt3Ao3oesZo/s640/IMG_20150723_195912.jpg" width="640" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">INGREDIENTS:</span><br />
<span style="font-family: inherit;"> </span><br />
<span style="font-family: inherit;">1 large Sweet potato, peeled and cut into wedges</span><br />
<span style="font-family: inherit;">3 tsp Paprika</span><br />
<span style="font-family: inherit;">1 tsp Ground cumin</span><br />
<span style="font-family: inherit;">1/2 tsp Cayenne pepper</span><br />
<span style="font-family: inherit;">1/2 tsp Salt</span><br />
<span style="font-family: inherit;">Vegetable Oil for deep frying</span><br />
<span style="font-family: inherit;">Sprigs of Flat-leaf parsley to garnish </span><br />
<span style="font-family: inherit;"></span><br />
<a name='more'></a><span style="font-family: inherit;">METHOD:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Cut the sweet potato into thick wedges, parboil in a pan of boiling water for 5 minutes, then drain. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Put the paprika, cumin, cayenne pepper and salt into a bowl and mix well together. Set aside</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Preheat a deep saucepan 2/3 filled with frying oil to 160°C, cook the wedges for 5-6 minutes and drain on kitchen paper. Increase temperature of the oil to 180°C and return the wedges until crisp. Remove and drain on kitchen paper.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Transfer the potato wedges to a large bowl and while still hot, sprinkle with the paprika mixture, then gently toss them together to coat.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">TO SERVE:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Serve hot in a warmed serving dish, garnished with parsley sprigs. Enjoy......</span><br />
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Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com2tag:blogger.com,1999:blog-8396518550284563952.post-9401699686097974812015-07-11T10:03:00.000+01:002015-07-23T20:43:07.333+01:00Magic MEATBALLS in ALMOND SauceTHE RECIPE<br />
<br />
In Spain, meatballs are called albóndigas. I love these Spanish-style meatballs, which feature a few ingredients that you wouldn't normally expect. These meatballs are pretty much your standard recipe made with pork, but are served in a sauce that includes almonds and bread. It is the sauce that really sets this dish apart. So for a bit of Spanish flair, go ahead and give these meatballs a try. You won't regret it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji03quVe8RuO9HwY6CofXGcd3anAPjgJPIOu1SL7KsTsUEHu3vhMMwTjaB7wvmJ8iTG7cWBfs1SSVkIws6T9MsiCUBhwm7fzaBCBGv4J53P-w24_7vDtRUSODKbsyKYTZ-CCu40Mowmas/s1600/IMG_20150708_113958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji03quVe8RuO9HwY6CofXGcd3anAPjgJPIOu1SL7KsTsUEHu3vhMMwTjaB7wvmJ8iTG7cWBfs1SSVkIws6T9MsiCUBhwm7fzaBCBGv4J53P-w24_7vDtRUSODKbsyKYTZ-CCu40Mowmas/s640/IMG_20150708_113958.jpg" width="640" /></a></div>
<br />
INGREDIENTS:<br />
<br />
MEATBALLS<br />
250g Minced Pork<br />
1 White onion, peeled and finely chopped<br />
1 clove of Garlic, minced<br />
1 Egg, beaten<br />
25g of bread, crusts removed (I use sourdough)<br />
2 tbsp Water<br />
2 tbsp Flat-leaf parsley, finely chopped, keep some aside to garnish<br />
Nutmeg, freshly grated<br />
2 tbsp Olive oil<br />
Salt and black pepper<br />
Squeeze of lemon juice<br />
<br />
ALMOND Sauce<br />
2 tbsp Olive oil<br />
25g of bread, crusts removed, torn into pieces<br />
50g of blanched almonds<br />
2 cloves of Garlic, minced<br />
100ml dry white wine<br />
300ml vegetable stock<br />
Salt and black pepper<br />
<br />
Serves 4<br />
<br />
<a name='more'></a><br />
METHOD:<br />
<br />
For the meatballs, put the bread in a bowl, add the water and soak for about 5 minutes. Squeeze out the water and return the bread to a dry bowl. Add the pork, onion, garlic, parsley and egg to the bowl, season with some nutmeg, salt and black pepper. Mix together very well. Roll the mixture between the palms of your hands to make about 16 equal-sized balls. Heat the olive oil in a large frying pan and fry the meatballs for a few minutes until browned and cooked through. Remove from the pan and set aside.<br />
<br />
For the almond sauce, heat the olive oil in the frying pan. Add the garlic, bread and almonds and cook gently, stirring until golden. Add the wine and vegetable stock and boil for a couple of minutes. Season to taste and let cool. Blend in a food processor until smooth. Return to the frying pan.<br />
<br />
Add the meatballs to the almond sauce and simmer for 25 minutes until the meatballs are tender.<br />
<br />
TO SERVE:<br />
<br />
Transfer the meatballs and almond sauce to a serving dish, then add a squeeze of lemon juice to taste. Sprinkle with chopped parsley to garnish. Enjoy......Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0tag:blogger.com,1999:blog-8396518550284563952.post-1130317832926220452015-06-28T10:06:00.000+01:002015-07-11T09:51:00.813+01:00WINE braised BEEF, BLACK PUDDING fritter, BEETROOT Purée and OATSTHE RECIPE<br />
<br />
This beef dish is to northern Italy what roast beef is to Ireland. However there is nothing traditional that one would expect to accompany the beef on an Irish table and it is not roasted. However I believe the ingredients work wonderfully together and most can still be typically classified as Irish ingredients. This couldn't be easier to make and is delicious and a great alternative to what one would normally expect. So go ahead and give it a try!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhSRnMu-4KYShRLUMkfCaIVnaH6HPofnGheYQjhkaGzs2zvrvqYvQwRuHn4pdceYufzTbpvPXNzOLOQZY4J99JXClHf7Su_qy1IU2t0bU5BP_41Zep3CoLzuFMQG9eGWmdqzeT4nNa5k/s1600/IMG_20150626_194654%257E4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhSRnMu-4KYShRLUMkfCaIVnaH6HPofnGheYQjhkaGzs2zvrvqYvQwRuHn4pdceYufzTbpvPXNzOLOQZY4J99JXClHf7Su_qy1IU2t0bU5BP_41Zep3CoLzuFMQG9eGWmdqzeT4nNa5k/s640/IMG_20150626_194654%257E4.jpg" width="640" /></a></div>
<br />
INGREDIENTS:<br />
<br />
Braised Beef<br />
2 tbsp Olive oil<br />
1 kg braising beef, in one piece<br />
1 small onion, sliced<br />
1 small carrot, sliced<br />
2 Celery sticks, sliced<br />
2 Garlic cloves, skin removed, left whole<br />
1 sprig of fresh rosemary<br />
A pinch of ground cinnamon<br />
500ml of fruity red wine<br />
500ml Beef stock<br />
Salt and black pepper<br />
<br />
Black Pudding Fritter<br />
150g Black pudding (beef based such as Clonakilty black pudding)<br />
75g Plain flour<br />
1 Egg<br />
75g Sourdough breadcrumbs<br />
5 Hazelnuts, chopped<br />
Vegetable oil for frying<br />
<br />
Beetroot Purée<br />
4 large cooked beetroot<br />
50ml Apple juice<br />
15ml red wine<br />
Salt<br />
<br />
Oats<br />
50g Oats<br />
15g Olive oil<br />
10g Honey<br />
Salt<br />
<br />
Baby beetroot leaves to garnish<br />
<br />
Serves 4<br />
<br />
<a name='more'></a><br />
METHOD:<br />
<br />
Heat the olive oil in a casserole dish and add the beef, onion, carrot, celery, garlic and rosemary. Season with the cinnamon, salt and black pepper, and cook for about 10 minutes, turning the beef to brown it. Add the wine and stock, bring to the boil then lower the heat, put the lid on and leave to simmer for 1 hour. Remove the beef from the casserole dish and keep warm. Remove the rosemary sprig and bring the sauce to the boil and reduce by half. Purée the sauce in a blender and pass through a sieve.<br />
<br />
For the black pudding fritter, remove the skin from the black pudding, crumble and whisk until smooth. Form the mixture into 4 small balls. Roll the balls in the flour, dip in a beaten egg and roll in the bread crumbs mixed with the chopped hazelnut. Refrigerate until ready to cook. Deep fry in a deep fat fryer for 4-5 minutes at 170°C.<br />
<br />
For the beetroot purée, place the beetroot cubed in a saucepan with the apple juice and red wine, bring to the boil. Blend in a food processor until smooth. Season with salt to taste. Keep warm.<br />
<br />
For the oats, mix all the ingredients together in an oven proof dish and place in a preheated oven at 160°C/Gas Mark 3. Cook for about 20 minutes or until the oats are golden, stirring every 3 minutes. Allow to cool.<br />
<br />
TO SERVE:<br />
<br />
Carve the beef into slices. Place some of the beetroot purée on each plate and place 3 beef slices on top. Spoon some sauce over the beef and around the plate. Place the black pudding fritter on the side of each plate. Add a sprinkle of oats and finish with the baby beetroot leaves to garnish. Enjoy......<br />
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Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0tag:blogger.com,1999:blog-8396518550284563952.post-38727230844283210942015-06-18T17:02:00.000+01:002015-06-26T22:38:30.691+01:00Splendid SMOKED MACKEREL and CHIVE PâtéTHE RECIPE<br />
<br />
Generally pâté is considered to be made of liver, pork, game or other meats. However, as with this recipe, fish can also be used as the basis of a pâté. This couldn't be easier to make and is delicious simply spread on warm toast or crusty bread. So go ahead and give it a try!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGIwZA-P1pAKzZtOaBYYs8SZS2fPZ6Isdk4NN2Dy038glXm6GeV0bT6KbUFKLRwJnOry5vsHdCNz3bs-hF4KMj90aJfJNAwPJA0uPdHBN6URIsJL0IoNpwknDxLb4KwsS_qPk63WzgIg/s1600/image+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGIwZA-P1pAKzZtOaBYYs8SZS2fPZ6Isdk4NN2Dy038glXm6GeV0bT6KbUFKLRwJnOry5vsHdCNz3bs-hF4KMj90aJfJNAwPJA0uPdHBN6URIsJL0IoNpwknDxLb4KwsS_qPk63WzgIg/s640/image+%25281%2529.jpg" width="640" /></a></div>
<br />
INGREDIENTS:<br />
<br />
250g Smoked mackerel, skin and bones removed, flaked<br />
200g Soft cheese<br />
1 Lemon, zested and juiced<br />
2 tbsp Chives, snipped <br />
2 tbsp Horseradish sauce<br />
<br />
<a name='more'></a><br />
METHOD:<br />
<br />
Put the smoked mackerel, cheese, lemon zest and juice in a food processor and blend until smooth. Stir in the chives and horseradish sauce. Chill until ready to serve.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKrhwxX7aIFYI1vUmfRFI69lQCLxF8r_wsCYDhk1GVwwxfKuppr6PpgE9OR142dRTNUnB8yvZaNV6XkI27ri1JgDcncLqZh2UTM2mQ9xwuqu0a_n6aIIks-3Z5WSvooJNBGIlZyKx8KNw/s1600/image1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKrhwxX7aIFYI1vUmfRFI69lQCLxF8r_wsCYDhk1GVwwxfKuppr6PpgE9OR142dRTNUnB8yvZaNV6XkI27ri1JgDcncLqZh2UTM2mQ9xwuqu0a_n6aIIks-3Z5WSvooJNBGIlZyKx8KNw/s640/image1.jpg" width="640" /></a></div>
<br />
TO SERVE:<br />
<br />
Spread on warm toast, crusty bread or crackers. Alternatively, as edible serving vessels for the pâté, use individual chicory or baby gem lettuce leaves. Just spoon in a neat quenelle of pâté onto the cut end of each leaf. Enjoy......Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0tag:blogger.com,1999:blog-8396518550284563952.post-24112345891804025502015-06-08T12:34:00.000+01:002015-06-16T17:00:03.175+01:00Voluptuous VICHYSSOISE (V)<span style="font-family: inherit;">THE RECIPE</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Vichyssoise is a thick soup made of puréed leeks, traditionally served cold but it can be eaten hot. The origins of Vichyssoise are subject to debate, with some cookbooks and recipes stating it originates from America, whereas others refer to it as French. Eventhough the origin of the soup may be questionable in whether it's genuinely a French or an American creation, nonetheless it is an impressive and extremely tasty soup which couldn't be easier to make. So go ahead and give it a try, it is truly worth it!</span><br />
<span style="font-family: inherit;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkurnuZfn6lafPsFtJwJG1cl31S0iOyVJIvtI__T5vC1Eyo078BtM5NQQmf1zSCX4vkbZSw1ySv-bZv8rgPL-IsnKm7U95Rx6-CEXI0HY6uuorskvSIyp1mP7RZPkAMRis3yCRKWkFOYc/s1600/IMG_20150512_211430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkurnuZfn6lafPsFtJwJG1cl31S0iOyVJIvtI__T5vC1Eyo078BtM5NQQmf1zSCX4vkbZSw1ySv-bZv8rgPL-IsnKm7U95Rx6-CEXI0HY6uuorskvSIyp1mP7RZPkAMRis3yCRKWkFOYc/s640/IMG_20150512_211430.jpg" width="640" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">INGREDIENTS:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">30g Butter</span><br />
<span style="font-family: inherit;">3 Leeks, green ends discarded, finely sliced</span><br />
<span style="font-family: inherit;">300g Potatoes, peeled and chopped</span><br />
<span style="font-family: inherit;">1 litre Vegetable stock </span><br />
<span style="font-family: inherit;">Salt and Black pepper</span><br />
<span style="font-family: inherit;">2 tbsp Chives, snipped to serve</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Serves 4</span><br />
<span style="font-family: inherit;"></span><br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJ-pluZ-IBhJrRdXby2vLJoPfMksYeTGFc_3oH0BvubkskYDNQzV2eAZeyRqjIZy366lPaPH3nfNxEP6LlMnR7xZjxQS4MVR6fAYmu0zsVzeZEh_tFZXvfNrIVHEmDBGb1ZHIWnLteek/s1600/IMG_20130609_174508.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJ-pluZ-IBhJrRdXby2vLJoPfMksYeTGFc_3oH0BvubkskYDNQzV2eAZeyRqjIZy366lPaPH3nfNxEP6LlMnR7xZjxQS4MVR6fAYmu0zsVzeZEh_tFZXvfNrIVHEmDBGb1ZHIWnLteek/s640/IMG_20130609_174508.jpg" width="636" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">METHOD:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Heat the butter in a heavy saucepan over a medium heat and add the leeks and sweat without colouring. Add the potatoes and stock, and season with salt and pepper. Bring to the boil, stirring, then cover and simmer for about 30 minutes, until the vegetables are tender. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Remove the pan from the heat and leave to cool slightly, then process with a blender until very smooth. Season to taste with salt and pepper. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">If you like it served warm like I do, then proceed to serve. Otherwise, allow the soup to cool completely, chill for at least 3 hours before serving.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">TO SERVE:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Pour into serving bowls and sprinkle with chives. Enjoy......</span>Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0tag:blogger.com,1999:blog-8396518550284563952.post-88562591851565110952015-05-28T16:53:00.000+01:002015-06-08T12:33:37.926+01:00Cheeky CHOCOLATE, FRUIT and NUT<span style="font-family: inherit;">THE RECIPE</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">So I am not the first to have combined chocolate with nuts and dried fruit. I had some chocolate and a bag of trail mix lying around and this recipe for simple treats are particularly good. You don't have to use a bag of trail mix, you can add nuts/seeds and dried fruit (or not) of your choice. Whatever you have to hand. So go ahead and give it a try!</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSL-e9P763xwEXLh_MsWkohPJJ3osgLxi52LrAsJJFkcwHL8T67By7QAyhYt6pWSPTjK3elVufiZxwI8vW4SKO1w57Vspn0cjKgMlz1hcgvJLPksYLo0SXav6q1raieUoEHob4Q-0UP_s/s1600/IMG_20150512_211343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSL-e9P763xwEXLh_MsWkohPJJ3osgLxi52LrAsJJFkcwHL8T67By7QAyhYt6pWSPTjK3elVufiZxwI8vW4SKO1w57Vspn0cjKgMlz1hcgvJLPksYLo0SXav6q1raieUoEHob4Q-0UP_s/s640/IMG_20150512_211343.jpg" width="640" /></a></div>
<br />
<span style="font-family: inherit;">INGREDIENTS:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">175g Milk chocolate </span><br />
<span style="font-family: inherit;">25g Dark chocolate</span><br />
<span style="font-family: inherit;">100g Trail mix or (50g Nuts/seeds and 50g dried fruit of your choice)</span><br />
<span style="font-family: inherit;">Sea Salt (optional)</span><br />
<span style="font-family: inherit;"></span><br />
<a name='more'></a><span style="font-family: inherit;">METHOD:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Line a baking tray with grease proof paper (baking parchment). Break up the chocolate and put it in a heatproof bowl. Place the bowl over a saucepan of simmering water. Leave the chocolate to melt, stirring occasionally, until the chocolate has completely melted and is smooth.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Stir about two-thirds of the trail mix into the chocolate. Carefully pour the melted chocolate mixture on to the lined tray, then use a pallet knife to spread it as evenly and thinly as you can manage. Scatter the remaining trail mix all over the top of the chocolate mix and add a little sprinkling of salt if you like, but quickly before it starts to set. Leave to set in the fridge completely.</span><br />
<span style="font-family: inherit;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKpabGm9vT4MfS3K9IquE5d18k-yuclPK1IYvJuwDFdvBme4DroNMq0gh4N2ZN0d_KAv348JfKWjYAGLSqcbMxx6FdgRIn6frwxwEiGpyhndTA8BNN_Oe6ZFC9MrQlhbWMhdzAHDxu2g/s1600/IMG_20150512_211237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKpabGm9vT4MfS3K9IquE5d18k-yuclPK1IYvJuwDFdvBme4DroNMq0gh4N2ZN0d_KAv348JfKWjYAGLSqcbMxx6FdgRIn6frwxwEiGpyhndTA8BNN_Oe6ZFC9MrQlhbWMhdzAHDxu2g/s640/IMG_20150512_211237.jpg" width="640" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">TO SERVE:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Once the chocolate has set, then carefully remove from the paper and break into shards with your hands or a knife. They make lovely rustic petits fours and are a great little gift. Enjoy......</span>Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0tag:blogger.com,1999:blog-8396518550284563952.post-52018358134528163362015-05-18T11:04:00.000+01:002015-05-28T11:58:24.275+01:00Wonderful WILD GARLIC Pesto<span style="font-family: inherit;">THE RECIPE</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Wild garlic – known as ramsons, broad-leaved garlic or wood garlic is a wild relative of chives. It grows in deciduous woodlands with moist soils, preferring slightly acidic conditions. It flowers before deciduous trees leaf in the spring, filling the air with their characteristic garlic-like scent. Wild garlic grow plentifully especially in ancient woodland all over Ireland. Wild garlic pesto has appeared everywhere in recent years, so I decided to try and make some for myself. Making your own is easy and it is a wonderful alternative to the often dull shop bought jar of generic basil pesto. So go ahead and give it a try!</span><br />
<span style="font-family: inherit;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhzMfVEj9IIBxC1FTgPZzZTE4EY9FezS2PX7f28i1hB117TkmGaJYUpgZI6RiBW_jv1XcwNanuyCA8gfWPGND1kbW9WTv3cJR9RmaLNmd7CbFEGL03M20wKNx2lTiM067oc3rhg872x4/s1600/IMG_20150512_211045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhzMfVEj9IIBxC1FTgPZzZTE4EY9FezS2PX7f28i1hB117TkmGaJYUpgZI6RiBW_jv1XcwNanuyCA8gfWPGND1kbW9WTv3cJR9RmaLNmd7CbFEGL03M20wKNx2lTiM067oc3rhg872x4/s640/IMG_20150512_211045.jpg" width="640" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">INGREDIENTS:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">75g Wild garlic leaves </span><br />
<span style="font-family: inherit;">25g Pine nuts</span><br />
<span style="font-family: inherit;">1 Garlic clove, crushed and peeled</span><br />
<span style="font-family: inherit;">175ml Olive oil</span><br />
<span style="font-family: inherit;">40g Parmesan cheese, finely grated</span><br />
<span style="font-family: inherit;">Salt </span><br />
<span style="font-family: inherit;"></span><br />
<a name='more'></a><span style="font-family: inherit;">METHOD:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Take the freshly foraged wild garlic leaves and pick through it for small insects, rinse briefly and pat dry. Place the wild garlic leaves, pine nuts, garlic clove and olive oil in a blender, season with salt and blend until smooth. Remove to a bowl and fold in the grated parmesan cheese. Taste and season further if necessary.</span><br />
<span style="font-family: inherit;">Pour the pesto into a sterilised jar, seal and keep in the fridge. Use within three weeks, if you can make it last that long! </span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPoCEQE1jfUEPaU0ASCY0qSpKrwWVwOM7dtTyMGnpRtfDQpr1ttbQzOrRHHjAXrZ2kUpH8NSwdSlF2sod27ESsBvvzMdoTRFRLlvqldhMuEygBNuDVwVm5RfoQ4mtrTDlQI6OMa59f4g/s1600/IMG_20150512_211114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPoCEQE1jfUEPaU0ASCY0qSpKrwWVwOM7dtTyMGnpRtfDQpr1ttbQzOrRHHjAXrZ2kUpH8NSwdSlF2sod27ESsBvvzMdoTRFRLlvqldhMuEygBNuDVwVm5RfoQ4mtrTDlQI6OMa59f4g/s640/IMG_20150512_211114.jpg" width="640" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">TO SERVE:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">This pesto is good over pasta, bruschetta, salad leaves, chicken, as a pizza topping. Its uses are endless, just use your imagination. Enjoy......</span>Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0tag:blogger.com,1999:blog-8396518550284563952.post-31919036565466861322015-05-08T16:25:00.001+01:002015-05-18T09:28:24.343+01:00Cheery CELERIAC and EGGS<span style="font-family: inherit;">THE RECIPE</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I am a big fan of celeriac, the unsung hero of the vegetable world, knobbly, odd-shaped, it has a subtle, celery-like flavour, with nutty overtones. Celeriac is available year round but is at its best from September to April. Choose a firm root that feels heavy for its size. Avoid those that are discoloured. This is a very comforting dish that can be eaten on its own as a lunch, or feel free to pair it with something else to make a more substantial meal.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXN4IViMq0k_YkScj4-Cj0aYUHrYdGj4icztDJzv5opDizLDuWrD1Wvxp98Ff-L-72MzCfwGI0ygAnaMDaxqnmSnrnPDgsdBfCVeXRsauuzIVuyUU4PFS9t9kPUdZuicc8bHfErqMSpUs/s1600/IMG_20150424_151237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXN4IViMq0k_YkScj4-Cj0aYUHrYdGj4icztDJzv5opDizLDuWrD1Wvxp98Ff-L-72MzCfwGI0ygAnaMDaxqnmSnrnPDgsdBfCVeXRsauuzIVuyUU4PFS9t9kPUdZuicc8bHfErqMSpUs/s1600/IMG_20150424_151237.jpg" width="640" /></a></div>
<br />
<span style="font-family: inherit;">INGREDIENTS:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1 Celeriac, peeled and cut into chunks </span><br />
<span style="font-family: inherit;">125g Butter or so</span><br />
<span style="font-family: inherit;">Leaves of head of celery, chopped</span><br />
<span style="font-family: inherit;">4 eggs</span><br />
<span style="font-family: inherit;">Salt and black pepper</span><br />
<span style="font-family: inherit;"></span><br />
<a name='more'></a><span style="font-family: inherit;">METHOD:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Place the celeriac in a sauce pan of salted water, bring to the boil, and cook for about 25 minutes. Check with a knife for softness. When cooked drain the celeriac thoroughly, otherwise you will have a soggy mash. On a gentle heat mash the celeriac in a pan with butter, as much butter as you feel the celeriac will absorb. Season to taste.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Preheat oven to 200°C/Gas Mark 6. Next, mix the chopped celery leaves into the celeriac. Place this mixture into a warm ovenproof dish, and make four indents in the surface of the mash, into which break four eggs. Place two small knobs of butter on top and bake in the oven for about 5 minutes, keeping an eye on it until the egg whites are firm, but the yolks are still a little runny.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">TO SERVE:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Serve straight away. Enjoy......</span>Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0tag:blogger.com,1999:blog-8396518550284563952.post-11598286407316884312015-04-28T13:13:00.000+01:002015-05-08T09:50:38.611+01:00Fabulous FETA-Stuffed WHITINGTHE RECIPE<br />
<br />
Whiting is a small member of the cod family and very similar in flavour but is more economical and sustainable to buy than cod.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjghBfL5Oy2gNlXegTdKZMi5PQPV4Y1Or0ZaJstNXkqQFdGOy1F6fmnx_LMOX-KWPGTiluHR6UQO460BOjbtDNhMSk7X_xCw4QKjwxoj_GmrexvA6b03c-yaUnFljpnRa1jJAgoE2-1Ca8/s1600/IMG_20150313_190958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjghBfL5Oy2gNlXegTdKZMi5PQPV4Y1Or0ZaJstNXkqQFdGOy1F6fmnx_LMOX-KWPGTiluHR6UQO460BOjbtDNhMSk7X_xCw4QKjwxoj_GmrexvA6b03c-yaUnFljpnRa1jJAgoE2-1Ca8/s1600/IMG_20150313_190958.jpg" width="640" /></a></div>
<br />
INGREDIENTS:<br />
<br />
8 Whiting fillets, skinned (or unskinned if preferred)<br />
300g Courgettes, sliced <br />
150g baby Tomatoes<br />
4 tbsp Olive oil<br />
8 flat Mushrooms<br />
1 tbsp Capers, rinsed and drained<br />
2 tbsp Mint, chopped<br />
2 tbsp Oregano, chopped<br />
25g parma Ham, finely chopped<br />
2 Garlic cloves, finely chopped<br />
4 spring onions, finely chopped<br />
200g Feta cheese<br />
Salt and black pepper<br />
<br />
<a name='more'></a><br />
Serves 4<br />
<br />
METHOD:<br />
<br />
Put the mint, oregano, Parma ham, garlic and spring onions in a bowl. Crumble in the feta cheese, season with plenty of black pepper and mix together well.<br />
<br />
Put the fish fillets on a clean work surface and press the feta mixture down the centres. roll up loosely and secure with wooden cocktail sticks.<br />
<br />
Preheat oven to 190°C/Gas Mark 5. Scatter the courgettes into a shallow, ovenproof dish and drizzle with half the olive oil. Place in the preheated oven for 15 minutes. Remove dish from the oven, add the whiting fillets, place the mushrooms, tomatoes and capers around the fish and season lightly with salt and black pepper and drizzle with the remaining olive oil. Return to the oven for a further 25 minutes or until the fish is cooked through.<br />
<br />
TO SERVE:<br />
<br />
Serve with some crusty bread and Enjoy......Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0tag:blogger.com,1999:blog-8396518550284563952.post-16347326598651414042015-04-16T19:49:00.000+01:002015-04-28T10:11:33.067+01:00Marvellous MACKEREL, BEETROOT and POTATO SaladTHE RECIPE<br />
<br />
Mackerel is a luxurious, sustainable, healthy and delicious oil-rich fish that is perfection when smoked. This is an easy, nutritious recipe for a smoked mackerel salad. Smoked mackerel is available plain or peppered; either works well for this dish.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZh2-bxrzlojKJWvRGvESz77JPyv657HNtBjAaxv-U0XOzTfAuIjx_d6S-a8Ru3nxltsoadO56KIYkJHe8qTbWJBcatoOr5Aqm8d1SFJmHFBejh4jwQzPRhQhoq5y2zsx4_R2mIej9qgs/s1600/IMG_20150313_141321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZh2-bxrzlojKJWvRGvESz77JPyv657HNtBjAaxv-U0XOzTfAuIjx_d6S-a8Ru3nxltsoadO56KIYkJHe8qTbWJBcatoOr5Aqm8d1SFJmHFBejh4jwQzPRhQhoq5y2zsx4_R2mIej9qgs/s1600/IMG_20150313_141321.jpg" height="640" width="640" /></a></div>
<br />
INGREDIENTS:<br />
<br />
2 smoked Mackerel fillets <br />
4 small Beetroots<br />
10 small new Potatoes<br />
2 handfuls of baby Spinach<br />
<br />
DRESSING<br />
2 tbsp Horseradish cream sauce<br />
1 Lemon juiced<br />
125g natural Yoghurt<br />
Salt and black pepper<br />
<br />
<a name='more'></a><br />
METHOD:<br />
<br />
Boil the potatoes and beetroots separately until tender. Flake the mackerel into large chunks. Quarter the beetroot. To make the dressing, whisk the horseradish, lemon and yoghurt together.<br />
<br />
TO SERVE:<br />
<br />
Pile the spinach on to each plate and divide the warm potatoes and beetroot among them. Scatter the mackerel over and drizzle with the dressing. Enjoy......Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0tag:blogger.com,1999:blog-8396518550284563952.post-47307359971341149402015-04-04T11:42:00.000+01:002015-05-08T09:53:13.087+01:00Prime POT Roast BEEFTHE RECIPE<br />
<br />
I see lots of pieces of beef in the shops on special offer. Pieces like brisket or silverside or housekeepers cut, they look like fine pieces of beef, but people often make the mistake of roasting them as if they were Sirloin, rib or fillet of beef. These pieces take longer to cook so are best for a Pot Roast and when given long slow cooking can be very delicious, serve them with some root vegetables and potatoes and it makes for a very fine family meal. Pot Roast is a slow, moist heat cooking method which makes a succulent, flavoursome meal from the less expensive beef cuts.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE3WlX7qh4jd2KGd26xXK7XQg2gzuCKFz1aXhesZ8Jah6h3ZEnIF5am267TXZf8gD6Ngq9O9MH2x3XGYKrCMZnHq1Q9xsrqiXYaWuh3b-LFrztkY1vq62zqK0jTT_cb4Sq4GYaF775wcI/s1600/IMG_20150402_153705.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE3WlX7qh4jd2KGd26xXK7XQg2gzuCKFz1aXhesZ8Jah6h3ZEnIF5am267TXZf8gD6Ngq9O9MH2x3XGYKrCMZnHq1Q9xsrqiXYaWuh3b-LFrztkY1vq62zqK0jTT_cb4Sq4GYaF775wcI/s1600/IMG_20150402_153705.jpg" width="640" /></a></div>
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INGREDIENTS:<br />
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1 kg joint of beef <br />
2 tbsp Olive oil<br />
3 Carrots, peeled and chopped<br />
3 Parsnips, peeled and chopped<br />
4 small white onions, peeled and halved<br />
1 head of garlic<br />
1 handful of thyme<br />
500 ml stout, but you can use liquid of your choice i.e. stock, water or wine<br />
Salt and black pepper<br />
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Serves 4<br />
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METHOD:<br />
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Preheat oven to 150°C/Gas Mark 2. Heat the olive oil in a heavy casserole dish on the hob and brown the meat on all sides. Add the vegetables, garlic, thyme and stout. Season with salt and black pepper and cover.<br />
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Place in the oven and cook for 1 hour 15 minutes for medium, 25 minutes per 500g plus 25 minutes. Cook for 30 minutes per 500g plus 30 minutes for well done. Remove the beef, cover with kitchen foil and allow to rest for 15-30 minutes before carving. If the vegetables are cooked to your satisfaction remove from the liquid and keep warm. Strain the liquid into a saucepan and then reduce by half to make a gravy/sauce.<br />
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TO SERVE:<br />
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Carve the beef into slices, place a couple of slices on each plate with the vegetables. Serve with potato and ladle some gravy over each dish. Enjoy......<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVehrdzNv5-7N8jBltVUmraLYRKEhXn-4qRLljrMoenuygyJ9ElmEYWAASTf8Y4BDmcVES6s7iIddhmyDZSY40V9Wq_4FCJaNHBsC_fuhrVI7tjRLsLEztdtJONPgAmi47L0Q79wdGFXs/s1600/IMG_20150402_153546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVehrdzNv5-7N8jBltVUmraLYRKEhXn-4qRLljrMoenuygyJ9ElmEYWAASTf8Y4BDmcVES6s7iIddhmyDZSY40V9Wq_4FCJaNHBsC_fuhrVI7tjRLsLEztdtJONPgAmi47L0Q79wdGFXs/s1600/IMG_20150402_153546.jpg" width="640" /></a></div>
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Alternatively you can purée the root vegetables with a little milk and cream and serve with little balls of mashed potato as below. A little more work, but if you are entertaining and would like to impress, give it a try! There is more than one way to serve a dish made with the same ingredients. I actually made the dish below with the left overs from the first Pot Roast dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJmXf-ZPWjita2kDPYySMDQo6Qj_FahikxKaCzNUZYWEE8YKrHFwNVClaV4i23Dm-11337kA4pE5Un5ytvzw5omg6yqbmZK2UrdMrFwj-0GX_jQ1aZHSypjrkgAVTgjWCX8bSc9Ozo1Go/s1600/IMG_20150402_153436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJmXf-ZPWjita2kDPYySMDQo6Qj_FahikxKaCzNUZYWEE8YKrHFwNVClaV4i23Dm-11337kA4pE5Un5ytvzw5omg6yqbmZK2UrdMrFwj-0GX_jQ1aZHSypjrkgAVTgjWCX8bSc9Ozo1Go/s1600/IMG_20150402_153436.jpg" width="640" /></a></div>
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Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0tag:blogger.com,1999:blog-8396518550284563952.post-65319281380946049712015-03-19T18:24:00.000+00:002015-05-08T09:53:51.544+01:00Curly KALE and MEATBALL SoupTHE RECIPE<br />
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Kale is a popular vegetable, a member of the cabbage family. There are many different types of kale. The leaves can be green or purple in color, and have either a smooth or curly shape. The most common type of kale is curly kale. Kale is very high in nutrients and very low in calories, making it one of the most nutrient dense foods. Important vitamins and minerals are found in kale. I have used curly kale in this delicious soup recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEa-BzZtqmh6x5F8VL9Wl8FIoSIfCX81iIn-nDvTQAQMZSePJHo1t-gZlKVqbd5S4WFQMEapoRBsOHR8SdE9qAX6T9Lg6ufmnQoTdtwDOS-Ic9VEnB7D7H_14dcMIlNG7mNhMpSLKqgws/s1600/IMG_20150319_153001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEa-BzZtqmh6x5F8VL9Wl8FIoSIfCX81iIn-nDvTQAQMZSePJHo1t-gZlKVqbd5S4WFQMEapoRBsOHR8SdE9qAX6T9Lg6ufmnQoTdtwDOS-Ic9VEnB7D7H_14dcMIlNG7mNhMpSLKqgws/s1600/IMG_20150319_153001.jpg" width="640" /></a></div>
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INGREDIENTS:<br />
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2 White onion, peeled and finely chopped<br />
2 tbsp Olive oil<br />
250g Curly kale, roughly chopped<br />
1200ml Chicken stock<br />
4 tbsp Parmesan cheese grated<br />
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MEATBALLS<br />
250g Minced Pork<br />
1 clove of Garlic, minced<br />
1 Egg<br />
100g Flat-leaf parsley, finely chopped <br />
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2 tbsp Olive oil for frying<br />
Salt and black pepper<br />
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Serves 4<br />
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METHOD:<br />
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Heat the olive oil in a large saucepan. add the onion, season well and cook until brown and caramelised. Meanwhile bring a large saucepan of salted water to the boil. Cook the kale for about four minutes. Rinse well in cold water and drain.<br />
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For the meatballs, add the ingredients to a bowl, season with some salt and mix together very well. Roll the mixture between the palms of your hands to make marble sized balls. Heat the olive oil in a large frying pan and fry the meatballs for a few minutes until browned and cooked through.<br />
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When the onions are ready, add the chicken stock, kale and meatballs, heat through and season to taste with salt and black pepper.<br />
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TO SERVE:<br />
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Ladle the soup into bowls and sprinkle the cheese over each before serving. Enjoy......Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0tag:blogger.com,1999:blog-8396518550284563952.post-36739611975655020302015-03-10T17:51:00.000+00:002015-05-08T09:54:24.428+01:00Brilliant BANOFFEE FoolTHE RECIPE<br />
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I have always enjoyed a banoffee pie, this is a take on that using the same ingredients, but this is much easier to put together and just as impressive.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODqtKPj5vQL_oq69G0piAs_bNFETPptzpGjx5hf5MDDsKHLfiSjmV4CeYT3Ix3cuL7JsxAcygJrmfBfycy8b3awCJmY0iysgojx8l8dOmIGSL-9ol7ZIb6uHXNgbDn_uC-hEaVDYPt2s/s1600/IMG_20150214_160405.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODqtKPj5vQL_oq69G0piAs_bNFETPptzpGjx5hf5MDDsKHLfiSjmV4CeYT3Ix3cuL7JsxAcygJrmfBfycy8b3awCJmY0iysgojx8l8dOmIGSL-9ol7ZIb6uHXNgbDn_uC-hEaVDYPt2s/s1600/IMG_20150214_160405.jpg" width="640" /></a></div>
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INGREDIENTS:<br />
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6 Plain digestive biscuits<br />
25g Butter, melted<br />
2 Ripe bananas<br />
1 tbsp Lemon juice<br />
150ml Double cream<br />
150ml Custard<br />
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For the caramel<br />
100g Butter<br />
100g Brown soft sugar<br />
1 Can of Condensed Milk<br />
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Grated chocolate to decorate<br />
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Serves 4<br />
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METHOD:<br />
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Put the digestive biscuits in a strong bag and bash them up with a rolling pin until you are left with crumbs, mix these with the melted butter.<br />
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For the caramel, melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel.<br />
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Slice the bananas and mix with the lemon juice and caramel.<br />
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Whip the cream until it holds its shape and then fold in the custard.<br />
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TO SERVE:<br />
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Spoon one tablespoon of the biscuit crumbs into the base of each of the four jars or glasses, spoon over half the banoffee (bananas, lemon juice and caramel) mix and then half the custard mix between the four jars. Repeat these layers, reserving some biscuit crumbs for the top. Sprinkle the top of each fool with the remaining biscuit crumbs and grated chocolate. Chill until ready to serve. Enjoy......<br />
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Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0tag:blogger.com,1999:blog-8396518550284563952.post-78797019956672504172015-03-02T21:42:00.000+00:002015-03-06T16:18:56.881+00:00OATS about YOU?Being aware of the compelling health benefits of oats and being an avid fan of porridge (oatmeal) as a breakfast staple, I was only delighted to accept a recent invitation to visit Flahavan's family mill in Kilmacthomas, Co. Waterford.<br />
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Oats were one of the first cereals cultivated by man. They were to be found growing in ancient China as long ago as 7000 BC while the Greeks are believed to be the first to make porridge (oatmeal) from oats. However, it was the Romans who not only introduced oats to other countries in Western Europe. The best quality oats grow where there is light fertile soil, where the climate is temperate and there is a rainfall of over 60cm (24") a year.</div>
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Oat grains are sown in the winter and ripened in the fields by the summer sun. The oats are then harvested when fully ripe in the autumn. One can easily recognize oats from other grain crops such as wheat and barley, by the way the grains appear in clusters called "panicles" on tall graceful stems. A typical oat plant grows to around 90cm (3ft) high and each stem generally carries about twenty to twenty-five grains. Each panicle carries two or three grains and each grain is covered by a outer husk that helps protect it all the way to the mill.<br />
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The cultivation of oats is particularly suited to Ireland's climatic conditions and therefore porridge (oatmeal) became a staple food of the Irish from prehistoric times until the seventeenth century. With the introduction of the potato in the late sixteenth century, the prevalence of porridge (oatmeal) declined as potatoes superseded oats as the staple diet and only in times of poor potato harvest did it temporarily regain its pre-potato status. However, despite the prevalence of the potato, oats maintained a strong foothold in the national diet until well into the late nineteenth century. Most households also held stores of oatmeal for the production of porridge (oatmeal), bread - and importantly - as an ingredient for the manufacture of black puddings.<br />
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In the nineteenth and twentieth centuries oatmeal became increasingly popular when it was mixed with whiskey as a cure for the common cold. In this period porridge (oatmeal) increasingly became a breakfast dish and this was promoted by the establishment of the commercial oatmeal producers, Flahavan's, in the eighteenth century.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRZ-u1UF7fmr3IY4rqzPphUQmPIXbJFbedohlkt7F_RkwznaX8Bhn8JgbFd5SQ5scBaaIRNLlP49Uawmi_c-L-RkfJNext8091Y_on_DefuvMCfQlTxr4M5XgE7XO8y4z-IWUOfz5GnY/s1600/IMG_20150225_131048.jpg"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRZ-u1UF7fmr3IY4rqzPphUQmPIXbJFbedohlkt7F_RkwznaX8Bhn8JgbFd5SQ5scBaaIRNLlP49Uawmi_c-L-RkfJNext8091Y_on_DefuvMCfQlTxr4M5XgE7XO8y4z-IWUOfz5GnY/s1600/IMG_20150225_131048.jpg" width="640" /></a><br />
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Flahavan’s has been milling oats at the family mill in Kilmacthomas, Co. Waterford for over 200 years. There has been an oats mill at Kilmacthomas since the late 1700's. The power for the mill came from the nearby River Mahon which at one time also powered four other mills. In those days, the mill was used for the contract milling of oats for local farm growers and oat growers. This is where the farmer’s oats were then milled and the milled oatmeal was returned to him. He was charged for this service. At this time, the oatmeal was a heavier type than the Flahavan's "flaked" oatmeal we know today.<br />
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In 1935 it was decided to expand the mill and to put in an oatflaking facility. Oatflaking produced a finer flake, which is faster to cook. By 1959, Flahavan’s completed the construction of its current mill building. Nowadays, the Flahavan's factory produces oats-based breakfast cereals, rolled oats, cereals, muesli, flour, snack products, and baked oat products.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9gCO3HI-VVghhIeEHBZnmQ5TvvqawLQpme7pvj4VHvrEQxGoYDTXbj3vFPLBtkrhWSUzcMoIvWnwR1skvyeKFySBTzTvkDINCbDvZkPEYz6Zw97795c2Fm3AitoZGyPZC8z-SVEgVotc/s1600/IMG_20150225_131204.jpg"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9gCO3HI-VVghhIeEHBZnmQ5TvvqawLQpme7pvj4VHvrEQxGoYDTXbj3vFPLBtkrhWSUzcMoIvWnwR1skvyeKFySBTzTvkDINCbDvZkPEYz6Zw97795c2Fm3AitoZGyPZC8z-SVEgVotc/s1600/IMG_20150225_131204.jpg" width="640" /></a><br />
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Flahavan’s are committed to sustainable production that protects the environment and the community. They burn the outer shell of the oat to fuel the boiler which generates steam used in the cooking process of the oats. A 60ft wind turbine is also being built on the four acres of land to power 50 kilowatts and even the the original millstream at the River Mahon is used to generate electricity to help power the mill.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjUT7eDhgRmDq5EnTbkfiVg4N9EGZhsExko-Xd0yx5BJW7aj5X9Cp1ig0p5eQxRDY8GoiIfEK4UWcPaQ64CZ9H3DOZJBTw8HDNFUH1_P1ZS2q7cR3vrVnGFG5vUaw_jahOeyXS7qt0ME/s1600/IMG_20150225_123101.jpg"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjUT7eDhgRmDq5EnTbkfiVg4N9EGZhsExko-Xd0yx5BJW7aj5X9Cp1ig0p5eQxRDY8GoiIfEK4UWcPaQ64CZ9H3DOZJBTw8HDNFUH1_P1ZS2q7cR3vrVnGFG5vUaw_jahOeyXS7qt0ME/s1600/IMG_20150225_123101.jpg" width="639" /></a><br />
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As a Waterford company, Flahavan's take pride in sourcing oats from local growers. At harvest time, they carefully select only the finest quality wholegrain oats, drying and storing them safely for the year ahead until needed. When the oats enter the Milling process, there are five distinct stages to this process:<br />
<ul>
<li>Cleaning, drying and grading</li>
<li>Dehulling and cleaning</li>
<li>Groats to pinhead</li>
<li>Pinhead to oatlets</li>
<li>Packaging and distribution</li>
</ul>
The oats are brought at harvest into the mill by the growers. They are then cleaned and dried so that they may be safely stored until they are needed. When the oats enter the milling process, they are gravity fed from the top of the six-storey building travelling down each floor for processing, firstly they are cleaned, taking off straws, stones and weed seeds and are then sent through a stream of air to remove any dust or light grains that would be unsuitable for milling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRg2wqt9t_LEgR8YqhIbc_XlwhH-hRIevmkEp57-309aA6qljUZ2gfbi6biioeKNuEsM567CMD-sQY754QjC9IrqXfZf2X-cyXCnj0X01tO5MtTvHPdOs_JcC_6zuwmfKfZgmKIY7UjN8/s1600/IMG_20150225_122844.jpg"><img border="0" height="639" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRg2wqt9t_LEgR8YqhIbc_XlwhH-hRIevmkEp57-309aA6qljUZ2gfbi6biioeKNuEsM567CMD-sQY754QjC9IrqXfZf2X-cyXCnj0X01tO5MtTvHPdOs_JcC_6zuwmfKfZgmKIY7UjN8/s1600/IMG_20150225_122844.jpg" width="640" /></a><br />
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The grain is then sorted by size into small grains, medium sized and large size grains. The Oats are then fed into the oat sheller, which cracks the husk off the grain without damaging the kernel. The mixture of kernel and hull is fed into a stream of air which blows off dust and hull. It is then subject to a polishing which removes the dust and hull which has not been properly dislodged.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFkrsvuHonEH1PoRMoaTu4ArbK8PxluVUxoGQkdulyH-2URCrTaHTVAogyEt4cOeoPTX5jjRVHJXvXCtgN-mfgbEXUirJO236f8sgI7nEEHecKNe-ZdohFn8_7nlYHUIf0VtXK9AAb58/s1600/IMG_20150225_121450.jpg"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFkrsvuHonEH1PoRMoaTu4ArbK8PxluVUxoGQkdulyH-2URCrTaHTVAogyEt4cOeoPTX5jjRVHJXvXCtgN-mfgbEXUirJO236f8sgI7nEEHecKNe-ZdohFn8_7nlYHUIf0VtXK9AAb58/s1600/IMG_20150225_121450.jpg" width="640" /></a><br />
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The groats are then cut by feeding them into a cylinder with a large number of holes, the kernel fall through these holes and are cut to produce what is called Pinhead oatmeal. This is the oatmeal which can be used to make traditional porridge (oatmeal).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQSNMQskMBiSPdSv9yz_jRB2ihFF3Cqi3X45_eGEL4O8ZU0pvPrv4vcmoHiqeIM_msG_JUoU7FHS0nyXRj2g6nxAgDz8zAPY-MExAJZmZ5CDzA6pJUJyx_D1bTOQXvKSrztjETrTQh0M/s1600/IMG_20150225_122057.jpg"><img border="0" height="639" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQSNMQskMBiSPdSv9yz_jRB2ihFF3Cqi3X45_eGEL4O8ZU0pvPrv4vcmoHiqeIM_msG_JUoU7FHS0nyXRj2g6nxAgDz8zAPY-MExAJZmZ5CDzA6pJUJyx_D1bTOQXvKSrztjETrTQh0M/s1600/IMG_20150225_122057.jpg" width="640" /></a><br />
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The pinheads are steam cooked at over 100 degrees celsius, filling the plant with a warm comforting wholesome smell, before being rolled into oatflakes. The flakes are then dried, cooled and stored in containers for packaging.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDmSwphL4uvqm1Qd_n33h3bB_KCKFH0Fovj-s_MDGus1w3yHiv9QhpD_lZBxel0rFcsaTdjFBKn8b4UsV6FYokdayH3AAEP53keahcVcdEiC3yS_aHV-Ep1SISNOjeMCF1sSccgSjVmY/s1600/IMG_20150225_124432.jpg"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDmSwphL4uvqm1Qd_n33h3bB_KCKFH0Fovj-s_MDGus1w3yHiv9QhpD_lZBxel0rFcsaTdjFBKn8b4UsV6FYokdayH3AAEP53keahcVcdEiC3yS_aHV-Ep1SISNOjeMCF1sSccgSjVmY/s1600/IMG_20150225_124432.jpg" width="639" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbWtLfPKCxozO371zKAEeoKriLVzm8uaX6CvDJ7HUvfn1jx7Z_2pHb3-E8IrdCD-oYmycQuDzEFjEXo2STSiEocZGkVd4J6IsA3-wYUFPFW1tsUL00GnHldwjS-3EUAawce-PgdWy1NpQ/s1600/IMG_20150225_124727.jpg"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbWtLfPKCxozO371zKAEeoKriLVzm8uaX6CvDJ7HUvfn1jx7Z_2pHb3-E8IrdCD-oYmycQuDzEFjEXo2STSiEocZGkVd4J6IsA3-wYUFPFW1tsUL00GnHldwjS-3EUAawce-PgdWy1NpQ/s1600/IMG_20150225_124727.jpg" width="639" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ufil4sQTSdvBJcgsMNJAbMM-u4UuAiwrMdEyn0rAApSyWYA1vRkTvKCu-pai5oID1_0a_F14K05Rzj63eH56Vtx2ci5rpNGz3mCzmKeLU20HnE39VqjHZUVwkCskAUGXqUTtwq_M8cE/s1600/IMG_20150225_124801.jpg"><img border="0" height="639" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ufil4sQTSdvBJcgsMNJAbMM-u4UuAiwrMdEyn0rAApSyWYA1vRkTvKCu-pai5oID1_0a_F14K05Rzj63eH56Vtx2ci5rpNGz3mCzmKeLU20HnE39VqjHZUVwkCskAUGXqUTtwq_M8cE/s1600/IMG_20150225_124801.jpg" width="640" /></a><br />
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The product is then automatically weighed, dropped in its packet, the packet is then pressed down, folded and sealed. The packets are then packed into cartons ready for distribution to your local store.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmObS_qFXnZCQqyKeLOCN_G6hEaJyzYYXJzeBLVLiU-gpkjD7dx8zUkrxcMzkX6L3Gd2Sndl5swEUTlNEimvzCEO2wV9f1JR6RVgst0E2afuYm_ifRvLVNZxUpKVfWOuD46mxaCq5LzcA/s1600/IMG_20150225_125529.jpg"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmObS_qFXnZCQqyKeLOCN_G6hEaJyzYYXJzeBLVLiU-gpkjD7dx8zUkrxcMzkX6L3Gd2Sndl5swEUTlNEimvzCEO2wV9f1JR6RVgst0E2afuYm_ifRvLVNZxUpKVfWOuD46mxaCq5LzcA/s1600/IMG_20150225_125529.jpg" width="639" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAf2sv4SoVOW8zJ6h48wdM8d1lTrHa0fGviKupk5IYGHKB9fHOfnXjsLtmsR-tJP8LYt7APiiyi5u8Lzk7pZIjGAbP7k72c7nrlX7xks7zqqiSjLM_LcwG54wesmRrfVsBtBIN_v_DvSM/s1600/IMG_20150225_130146.jpg"><img border="0" height="639" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAf2sv4SoVOW8zJ6h48wdM8d1lTrHa0fGviKupk5IYGHKB9fHOfnXjsLtmsR-tJP8LYt7APiiyi5u8Lzk7pZIjGAbP7k72c7nrlX7xks7zqqiSjLM_LcwG54wesmRrfVsBtBIN_v_DvSM/s1600/IMG_20150225_130146.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTeLL9bjFaI1C2gyckwmYStTvNra3f6pdpHPzQxw6BK0RexSNT4yyrF9ErYs-AyFgmP5KMoxGDuIhjYJQL9dZET3wd60CfkvlUasbERIdnobzQABbn0AyKZsP8Z6eocZ8TpLc3etzX3E/s1600/IMG_20150225_130840.jpg"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTeLL9bjFaI1C2gyckwmYStTvNra3f6pdpHPzQxw6BK0RexSNT4yyrF9ErYs-AyFgmP5KMoxGDuIhjYJQL9dZET3wd60CfkvlUasbERIdnobzQABbn0AyKZsP8Z6eocZ8TpLc3etzX3E/s1600/IMG_20150225_130840.jpg" width="640" /></a><br />
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Oats are high in soluble fibre. Beta-Glucan, the water-soluble fibre prevalent in oats has been shown to reduce blood cholesterol. Oats contain slow-digesting carbohydrates which keep you fuller for longer. Soluble fibre also slows the absorption of glucose into the body, which means you are going to reduce the effects of high and low sugar peaks. Just one cup of porridge (oatmeal) supplies more than 1,450 units of vitamin A – vital for muscle and tissue growth. A cup of oats also contains 187mg of calcium, helping to strengthen teeth and bones. Porridge (oatmeal) also has a generous amount of iron - a vital mineral which joins forces with red blood cells to carry oxygen to the muscles and all other areas of the body. So what is there not to love about porridge (oatmeal)! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsweWLg0FPw2ZFoXVSUMNUHxT_vmkKIzYHBZs3L0yFvMbMWl87wDSlEg0TdFTKm67lg7ClCJVn59JRmqAh8gHLaDIm_Mh_03lfqjrOYmzLb5Iv6iUhGcVxO8OC60f1TR3YJQLgGEAYrA/s1600/IMG_20150225_115426~2.jpg"><img border="0" height="447" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsweWLg0FPw2ZFoXVSUMNUHxT_vmkKIzYHBZs3L0yFvMbMWl87wDSlEg0TdFTKm67lg7ClCJVn59JRmqAh8gHLaDIm_Mh_03lfqjrOYmzLb5Iv6iUhGcVxO8OC60f1TR3YJQLgGEAYrA/s1600/IMG_20150225_115426~2.jpg" width="640" /></a><br />
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Suzanne Donoghue, you can follow on Twitter <a href="https://twitter.com/SuzanneDonohoe" target="_blank">@SuzanneDonohoe</a>, a mindfulness coach, has teamed up with Flahavan's to promote a healthy mind to go with your healthy body. After the tour of the mill there was a very interesting and thought provoking introduction to mindfulness with Suzanne in the Flahavan's family home. Mindfulness through meditation is to encourage people to reduce everyday stresses by taking time out to Mind Yourself. Suzanne showed us how we can easily incorporate the techniques of mindful living into our busy lives. <br />
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To learn more about Flahavan's and their product range see <a href="http://www.flahavans.com/">www.flahavans.com</a>, you can follow on Twitter <a href="https://twitter.com/FlahavansIRL" target="_blank">@FlahavansIRL</a>
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BEETROOTTHE RECIPE<br />
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The pork fillet also known as the tenderloin, is a cut of pork, this is the eye fillet that comes from within the loin. It's a lazy muscle and as such is lean, very tender and delicious. It is often sold prepackaged, available plain (not seasoned) or flavoured with a marinade. This recipe uses a plain pork fillet. <br />
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INGREDIENTS:<br />
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For the PORK Fillet<br />
1 Pork fillet<br />
6 Slices of Serrano ham<br />
4 tbsp Olive oil<br />
200ml Amontillado sherry<br />
2 tbsp Honey<br />
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For the BEETROOT Tzatziki<br />
3 Cooked beetroot, peeled and grated<br />
2 Garlic cloves, minced<br />
1 Granny Smith apple, peeled, cored and grated<br />
200 ml Greek yoghurt<br />
3 tbsp Red wine vinegar<br />
1 tbsp Olive oil<br />
1 tsp Creamed horseradish<br />
Salt and Black Pepper<br />
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For the Pickled BEETROOT<br />
6 Slices of pickled beetroot<br />
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For the ROCKET Salad<br />
2 Large handfuls of rocket leaves<br />
2 tbsp Olive oil<br />
1 tbsp Red wine vinegar<br />
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METHOD:<br />
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For the pork fillet, lay a sheet of clingfilm on a clean worktop. Place the serrano ham on top of the clingfilm and then place the pork fillet on top of the serrano ham. Wrap the pork fillet in the serrano ham, tie each end of the clingfilm and place in the fridge for an hour. After an hour, remove the pork fillet from the fridge and slice into 6 pieces and remove the clingfilm from each individual piece.<br />
Heat the olive oil in a frying pan and add each piece of sliced pork fillet. Fry on each side until golden brown in colour. Add the honey and fry for another 2 minutes. Add the Amontillado sherry and bring to the boil. Reduce the heat to a simmer and cook the fillet until firm to touch.<br />
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For the beetroot tzatziki, place the grated beetroot in a bowl with the garlic, apple, Greek yoghurt, red wine vinegar, olive oil and horseradish. Season to taste with salt and black pepper. Mix well to combine, then cover with clingfilm and place in the fridge until needed.<br />
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For the rocket salad, place the rocket leaves in a bowl and season to taste with salt and black pepper, then dress with the olive oil and red wine vinegar. Mix lightly to combine.<br />
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TO SERVE:<br />
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Place three slices of pickled beetroot on each plate, place a portion of the pork fillet on top of each slice of beetroot, pour sauce from the frying pan over the fillet. Serve with some beetroot tzatziki and rocket salad. Enjoy......Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0tag:blogger.com,1999:blog-8396518550284563952.post-20324754662884262152015-01-30T20:20:00.000+00:002015-02-24T15:36:02.269+00:00TAPAS a TASTE of SPAIN in IRELAND<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkgoUWDx1aoG6AIyj6pkTht5_KWGytdE1yKMm4TZFNUBBtbmVyVhH9rTey-Tb16OhA5zvgBXuyvF2RKMqngHtAQAkvOJtC-1vShQfo4d3aGTro1DHrunRAZFzlEgAp0AbhLQNJCzAsrig/s1600/IMG_20150130_122606~2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkgoUWDx1aoG6AIyj6pkTht5_KWGytdE1yKMm4TZFNUBBtbmVyVhH9rTey-Tb16OhA5zvgBXuyvF2RKMqngHtAQAkvOJtC-1vShQfo4d3aGTro1DHrunRAZFzlEgAp0AbhLQNJCzAsrig/s1600/IMG_20150130_122606~2.jpg" height="400" width="300" /></a></div>
This is a wonderful book, a story of food. It is about how food moves around, from country to country, settles and uproots itself again. it is a story of how food is more than just for eating, its pages speak of a shared tradition of food, of like-minded people doing like-minded things, a cultural phenomenon that can bring us closer together, make us share.<br />
<br />
Food is essential to life and this book shows real 'Food Empathy', that is, the deeper understanding of food, where it comes from, how it is produced, and the time and effort required. This is evident based on topics in the book such as 'Vegetables', 'Foraging', 'Wild Game', the dependency on managing our resources and the importance of relationships with 'The Farmer', 'The Fishmonger' and 'The butcher'. This ethos is also present with the subjects of 'Nose to Tail' and 'Cook It Raw'.<br />
<br />
With large Companies control of food production, limiting food choice and food misguidance through marketing and advertising, people have lost their way!<br />
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If you take away only one thing from this book, even if you don't cook, it is the importance of exploring and understanding where your food comes from, how it is produced, and the time and effort required. Real food is essential to life and should be appreciated and celebrated.<br />
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For those of you who also like to cook it delivers a real knowledge of Spanish Cuisine, from a brief history of Spanish cooking, an introduction to Spanish wine to the Spanish cupboard. It is a book for both the amateur and the professional and introduces you to the often forgotten practices of curing, pickling and fermentation. It is bursting with recipes featuring traditional and contemporary tapas created using ingredients sourced in Ireland. All dishes are either currently on the menu in Cava Bodega or would have featured at one point over the last number of years since Cava Restaurant opened in 2008. It is unique and exciting for me that dishes you can enjoy in the restaurant, you can attempt to create using the recipes in the book. I will definitely be busy cooking many of them. I think it is sad that often people are very guarded and unwilling to share recipes with anyone, because food is for everyone! To the Author, thank you for sharing!! <br />
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About the Author; JP McMahon is owner of three award-winning Galway restaurants - the Michelin-starred Aniar Restaurant, Eat Gastropub at Massimo and Spanish restaurant Cava Bodega. ‘Tapas - A Taste of Spain in Ireland’ is his first book.<br />
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<b>The book is available to purchase in Cava Bodega, Aniar Restaurant & Eat Gastropub and online via www.CavaRestaurant.ie</b><br />
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Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0tag:blogger.com,1999:blog-8396518550284563952.post-69476385029332594532015-01-07T18:12:00.000+00:002015-01-30T20:04:22.536+00:00GROW COOK EAT<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfEz_-FWP-fija2N86DAEihVL_5c5vlmfN8EQhhOR434x8Eib8-8KH5S5fVPiW0PHweZ29gn-PiDr9Cw5w5_OS0vDBc14YXJpq5uE9RT3p3ydyI-hQ8kml4NMFVOb8Xp4W4FN2lU92kU/s1600/9780993042607.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfEz_-FWP-fija2N86DAEihVL_5c5vlmfN8EQhhOR434x8Eib8-8KH5S5fVPiW0PHweZ29gn-PiDr9Cw5w5_OS0vDBc14YXJpq5uE9RT3p3ydyI-hQ8kml4NMFVOb8Xp4W4FN2lU92kU/s1600/9780993042607.jpg" height="400" width="306" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">This book is a delight, a little confused but in a really good way, an identity crisis, unsure whether to be a gardening book or a cookbook. Greatfully it is both of these things. From sinking a seed into the soil through to sitting down to enjoy a meal made with vegetables and fruits harvested right outside your back door. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The best way to get fresh, tasty ingredients is to grow your own. This book shows a real passion for food and is filled with practical, useful information for both novices and seasoned gardeners alike. What to grow, when, where and how each month of the year, including growing in containers, composting and more. It also provides advice on how all the resulting delicious produce should be best prepared, cooked, stored or preserved. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The book provides excellent seasonal recipes to turn your produce in to delicious home-grown meals, from over 35 of the biggest names in food. The recipes are easy to follow and they inspire you to want to grow stuff yourself (rather than simply buy it) just to then eat it.</span><br />
<span style="font-family: inherit;"></span><br />
<a name='more'></a><span style="font-family: inherit;">So whether you’re a complete novice or growing your own for years, or just love exploring where your food comes from, Grow Cook Eat, is the book for you. So grow some of your own food! Sow seeds and harvest change. For a healthy, happy world, where people grow some of their food, this book will inspire & inform you. I only wish this book had been around when I started my own food journey, growing some of my own food. </span><br />
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<span style="font-family: inherit;">Grow Cook Eat, by Michael Kelly, and published by GIY Ireland is available now from all good book stores and online. All proceeds from sales will be invested back into the GIY movement and will go towards funding Grow HQ, the organisation’s national food education centre, which will open in Waterford in 2015 on a three-acre site at Ardkeen. For more information on the GIY movement please see <a href="http://www.giyinternational.org/">http://www.giyinternational.org/</a> and <a href="http://www.growhq.org/">http://www.growhq.org/</a></span><br />
<br />Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0tag:blogger.com,1999:blog-8396518550284563952.post-26358379435157940232014-11-25T17:15:00.000+00:002015-01-07T18:04:43.630+00:00FROM Lynda’s TABLE <span id="docs-internal-guid-ba849780-e7d1-ca77-5ce5-88961474bcef"></span><br />
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<span style="font-family: inherit;"><span style="color: #073763; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">If you are to buy just o</span><span style="color: #073763; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">ne cookery book (or just one more) this year, this is the one, suitable for beginners and experienced cooks, ‘From Lynda’s Table’ challenges the reader to try new things and is a must have for every kitchen. This would be the perfect gift for the food lover in your life! </span></span></div>
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<span style="background-color: transparent; color: #073763; font-family: inherit; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: #073763; font-family: inherit; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This is an impressive and beautifully produced book. The writing is engaging and brings to life Lynda’s journey with food, with experiences in the kitchens where she has worked. It is clear that Lynda has a real passion for food. This book is a wonderful balance of recipes, tips and techniques but also includes hilarious anecdotes. Lynda subtly includes ingredients and techniques to stretch the reader's repertoire, the recipes will appeal to all cooks, those with experience as well as those wanting to expand their skills and boost their confidence. </span></div>
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<span style="background-color: transparent; color: #073763; font-family: inherit; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span id="docs-internal-guid-ba849780-e7d9-dce4-1fc9-e07fe251fbad" style="color: #073763; font-family: inherit;"></span></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: #073763; font-family: inherit; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This is a must for any food lover. It is the first cookery book where I feel like I want to cook absolutely everything in it, this book has it all!!</span></div>
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<span style="background-color: transparent; color: #073763; font-family: inherit; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<a name='more'></a><span style="background-color: transparent; color: #073763; font-family: inherit; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: #073763; font-family: inherit; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">About the Author; Lynda Booth is a hugely experienced chef who has worked in simple bistros and Michelin two star restaurants (with Raymond Blanc in Oxford). She is the owner and head tutor of Dublin Cookery School, noted for its three month full-time cookery course and for the number of national and international chefs who come to cook with her. 'From Lynda's Table' is her first book. </span></div>
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<span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span id="docs-internal-guid-ba849780-e7da-63d4-8fa6-7ae0c5d6edcb" style="color: #073763; font-family: inherit;"><br /></span></span></div>
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<span style="color: #073763; font-family: inherit;"><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">‘From Lynda’s Table’ (DCS Publishing) is available now from all good book stores and signed copies from</span><a href="http://www.dublincookeryschool.ie/" style="text-decoration: none;"><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">www.dublincookeryschool.ie</span></a></span></div>
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Stephenhttp://www.blogger.com/profile/11569476308780587186noreply@blogger.com0