ArchiveSeptember 2000

The Endlessly Versatile Kuku

Rushed off your feet, riddled with guilt, must cook supper, haven’t got time – well, a frittata could well be the solution to your problem.  The endlessly versatile flat omelette or kuku as its known in the Middle East, is a simple formula with endless variations.
Although the ingredients sound the same, an omelette and a frittata look quite different, taste quite different, and cook in a different way.
Omelettes are certainly the quintessential fast food – the best French omelettes are literally made in 30 seconds or 45 if you need to add a little filling. You’ll need to master the technique and arm yourself with a very hot pan, preferably non-stick. Unlike omelettes, there is really no technique involved in making a frittata.
Just whisk up the eggs, add the chosen flavourings, season well and pour into a buttery pan. Now you have a choice, the frittata can be cooked on the gentlest of heat on top of the stove or alternatively the whole pan, provided the handle is ovenproof, may be transferred to a moderate oven, 180C/250F/ regulo 4, for approx. 15 minutes. Meanwhile you will have time to make a salad to complement it A mixture of lettuces and salad leaves with a good dressing would be delicious and perhaps a tomato and mint or basil salad.
As with omelettes, the possible fillings are many and diverse. Start off with the basis of eggs, cheese and herbs. Eggs should be the very best eggs you can find, laid by free-range hens. Vary the mixture of cheese and experiment with different combinations  – combinations that we have enjoyed are –
Chorizo, Potato and Flat Parsley
Use 6 ozs (170g) of Chorizo cut in slices and 2-3 cooked, peeled, diced potatoes, depending on size.
Ardsallagh, or St. Tola Goat Cheese, Red Pepper and Basil
Use 1-2 sliced or diced red peppers softened in olive oil and 3-4 ozs (85-110g) crumbled goat cheese
Fennel, Red Onion and Fontina.
Use 1 fennel bulb thinly sliced, 1 medium red onion, chopped and sweated and 3 ozs (85g) grated Fontina.
Chick Pea, Kale and Cumin
Use 1 can of drained chick peas, about 3 cups of chopped kale or spinach and a teaspoon of freshly roasted and ground cumin and coriander seeds.
Crispy Bacon, Salami, Smoked Mackerel, Swiss Chard, Asparagus in season –
The possibilities are endless. Start to experiment and you’ll soon find that a Frittata is the greatest standby of your culinary repertoire, whether you are a student in a bedsit , a busy mum or a professional chef.

Gruyere Frittata with Cheese and Fresh Herbs

Serves 2-4
8 large eggs, preferably free range
1 teasp. salt
Lots of freshly ground black pepper
3 ozs (85g/scant 1 cup) Gruyére cheese, grated
1 oz (30g/ cup) Parmesan cheese, grated
2 teasp. parsley, chopped
1 teasp. thyme leaves
1 dessertsp. (2 American teasp.) basil or marjoram
1 oz (30g/ stick) butter
Non stick pan – 7 inch (19cm) bottom, 9 inch (23cm) top rim
Whisk the eggs in a bowl, add the salt, freshly ground pepper, fresh herbs, grated cheese into the eggs. Melt the butter in a non-stick frying pan. When the butter starts to foam, tip in the eggs. Turn down the heat, as low as it will go. Leave the eggs to cook gently for 12 minutes on a heat diffuser mat, or until the underneath is set. The top should still be slightly runny.
Preheat a grill. Pop the pan under the grill for 1 minute to set but not brown the surface.
Slide a palette knife under the frittata to free it from the pan. Slide onto a warm plate.
Serve cut in wedges with a good green salad and perhaps a Tomato salad.

Mushroom Frittata

Serves 6-8
In recent weeks we have been using the wild mushrooms from the fields around us here in Shanagarry to make this delicious frittata.
2 tablesp. extra virgin olive oil
450g (1lb) flat mushrooms – washed and sliced.
8 large eggs, preferably free range
1 teasp. salt
lots of freshly ground black pepper
125g (4½oz) Gruyére cheese, freshly grated
40g (1oz) Parmesan cheese, grated
1 tablespoon (1 American tablespoon. + 1 teaspoon) parsley, chopped
2 teaspoons thyme leaves
1 tablespoon (1 American tablespoon + 1 teaspoon) basil or marjoram
25g (1oz) butter
Non stick pan – 7½ inch (19cm) bottom, 9 inch (23cm) top rim
a heat diffuser mat optional
Heat some olive oil in a hot pan, add the sliced mushrooms. Season with salt and freshly ground pepper and cook over a high heat until just wilted, cool.
Whisk the eggs in a bowl, add the salt, freshly ground pepper, chopped herbs, mushrooms and grated cheese into the egg mixture.
Melt the butter in a non-stick frying pan. When the butter starts to foam, tip in the egg mixture. Turn down the heat as low as it will go, use a heat diffuser mat if necessary. Alternatively transfer to a moderate oven until just set. Leave the eggs to cook gently for 15 minutes, or until the underneath is set. The top should still be slightly runny.
Preheat a grill. Pop the pan under the grill for 1 minute to set and barely brown the surface.
Slide a palette knife under the frittata to free it from the pan. Slide onto a warm plate.
Serve cut in wedges with a good green salad and perhaps a vine-ripened Tomato Salad and a few olives.
Tip: Slice the mushroom stalk into thin rounds up to the cap, then lay the mushroom gills down on the chopping board, slice, use both stalk and caps for extra flavour and less waste. Alternatively put the stalks into a vegetable stock.

Zucchini and Mint (Basil or Marjoram) Frittata

Serves 6-8
8 free range eggs
4 green or golden or mixture zucchini (not more than 5 inch long)
1 large garlic clove, crushed
2-3 tablespoon (1 American tablespoon and 2 teaspoon – 4 American tablespoon) of freshly chopped mint or marjoram or torn basil leaves
1 teasp.ea salt
lots of freshly ground pepper
2 oz (50g) freshly grated Desmond, Gabriel or Parmesan ( Parmigiano Reggiano)
2 ozs (50g) Gruyere
Non-stick pan – 7½ inch (19cm) bottom, 9 inch (23cm) top rim
Top and tail the zucchini and cut in half lengthwise into thin slices at an angle.
Heat 2 tablespoons (2 American tablespoon and 2 teaspoon) of extra virgin olive oil in a frying pan, over a medium heat. Add the crushed garlic and then toss in the zucchini. Season with sea salt and freshly ground pepper. Cover and cook for 3 or 4 minutes. Add freshly chopped herbs, the zucchini should still be slightly al dente. Remove with a slotted spoon and leave the oil in the pan.
Whisk the eggs in a bowl until light and fluffy. Add zucchini and most of the freshly grated Parmesan. Add one teaspoon salt and lots of freshly ground pepper.
Preheat the grill.
Reheat olive oil in the frying pan, add the egg mixture, reduce the heat to the lowest and cook gently until set on the bottom, about 10 minutes. Then sprinkle with the remainder of the Parmesan cheese, flash under the grill until just set and speckled. Sprinkle with a little more chopped herbs and serve immediately.

Blue Fin Tuna

This week I tasted the most divine new fish, or at least it was new to me, Blue Fin Tuna. When Tim was shopping in the Cork Market he spotted a crowd of people clustered around O’Connell’s fish stall. The extra buzz of excitement was generated by the arrival of a truly magnificent Blue Fin Tuna.
It weighed 240kg and took several strong men to lift it onto the huge block. Irrepressible Cork chef Seamus O’Connell of Ivory Tower and Yumi Yuki bounded in to stake his claim to some of the catch for his new restaurant Pi. He and Denis O’Connell set about carving up the tuna and apparently broke three knives in the process. The fish which was landed at Union Hall was in immaculate condition. The Japanese according to Seamus, go crazy for Blue Fin Tuna for sushi and sashimi but there are lots of other ways to serve it also. Sprinkled simply with sea salt and freshly ground pepper and pan-grilled with a little dash of olive oil, it tastes sublime.
Whichever way you decide to serve it, beware of overcooking. Treat it like a fillet steak and cook it medium rare. It will continue to cook after it leaves the pan and will be moist and tender. If you overcook it you will wonder what all the fuss is about, it will be dry and dull. Blue fin tuna is juicier and more gorgeous than any other tuna I’ve tasted.
Pat O’Connell told me that they sold every scrap of the huge fish in one day. It is rare for them to get a blue fish but yellow fin tuna is more common and sells in the fish market amazingly well.
Pat told me that people have become astonishingly more adventurous in recent times. After years of trying to tempt people to taste what many considered to be poor man’s food or penitential fare, fish has suddenly become hip and cool. Its ironic that this new interest coincides with many of the common species becoming scarcer and consequently jolly expensive.
People are according to Pat ‘going mad’ for the many new species being landed. Black Scabbard, Swordfish and Grenadier are hugely popular. Louvar is landed occasionally at Castletownbere and is a divine fish with snow white flesh and a fabulous flaky texture. They can weigh about 20 kgs, the biggest swordfish they sold this year was 500 lbs in weight and is apparently hugely popular with Cork people.
Pi, Courthouse Chambers, Washington Street, Cork Tel. 021-4222858

Seared Tuna with Piperonata and Tapenade

The secret of cooking tuna is to undercook it like a rare steak otherwise it becomes dry and dull. The sweetness of Piperonata and the gutsy taste of Tapenade are great with it.
Serves 6
6 x 175g (6oz) pieces of tuna
2 tablespoons olive oil
Salt and freshly ground pepper
Piperonata (See recipe)
Tapenade (See recipe)
6-8 leaves of flat parsley
First make the Piperonata and Tapenade.
Preheat the pan- grill. Brush the tuna with oil and season well with salt and freshly ground pepper. Sear the tuna on the hot grill pan, first in one direction and then the other. Cook on both sides for 2- 3 minutes. The centre should still be ‘pink’. Tuna is moist and juicy if served rare but becomes dry and dull if well cooked.
Meanwhile reheat the Piperonata if necessary, put a few tablespoons onto each plate, place a piece of sizzling tuna on top. Put a little Tapenade on top or dot irregularly around the edge of the Piperonata. Add a few sprigs of flat parsley or basil and serve immediately.


The strong gutsy flavour of Tapenade can be an acquired taste – however it becomes addictive and has become a “new basic”.
2 ozs (55g) anchovy fillets
3½ ozs (100g/½ cup) stoned black olives
1 tablespoon (1 American tablespoon + 1 teaspoon) capers
1 teaspoon mustard
1 teaspoon lemon juice
Freshly ground pepper
2-3 tablespoons (37ml/scant ¼ cup) olive oil
Whizz up the anchovy fillets (preferably in a food processor) with the stoned black olives, capers, mustard, lemon juice, and pepper.
Alternatively, use a pestle and mortar. Add the olive oil as you whisk and process to a course or smooth puree as you prefer.
Serves 8-10
1 onion, sliced
2 red peppers
2 green peppers
6 large tomatoes (dark red and very ripe)
2 tablespoons (2 American tablespoons + 2 teaspoons) olive oil
Salt, freshly ground pepper and sugar
A clove of garlic, crushed
A few leaves of fresh basil
Heat the olive oil in a casserole, add the garlic and cook for a few seconds, then add the sliced onion, toss in the oil and allow to soften over a gentle heat in a covered casserole while the peppers are being prepared. Halve the peppers, remove the seeds carefully, cut into quarters and then into strips across rather that lengthways. Add to the onion and toss in the oil; replace the lid and continue to cook.
Meanwhile peel the tomatoes (scald in boiling water for 10 seconds, pour off the water and peel immediately). Slice the tomatoes and add to the casserole, season with salt, freshly ground pepper, sugar and a few leaves of fresh basil if available. Cook until the vegetables are just soft, 30 minutes approx.

Grilled Tuna Nicoise

This recipe is from The ABC of AWT by Antony Worrall-Thompson published by Headline.
Serves 4
3 tablesp. balsamic vinegar
135ml (4½ fl.oz) extra virgin olive oil
2 tablesp. chopped parsley
2 tablesp. snipped chives
2 garlic cloves, finely chopped
½ teasp. salt
½ teasp. ground black pepper
4 tuna steaks, 2.5cm (1 in) thick
2 Little Gem lettuce hearts
16 black olives in oil, halved
3 plum tomatoes, quartered
115g (4oz) extra fine French beans, topped
1 red onion, finely sliced
6 anchovy fillets, roughly chopped
8 cooked new potatoes, halved
3 hard-boiled eggs, quartered
8 basil leaves, ripped
Make a marinade for the tuna by whisking together the vinegar, 7 tablespoons of the olive oil, the parsley, chives, garlic, salt and pepper. Pour half of this over the tuna in a non-reactive bowl, and chill for 2-4 hours.
Heat a ridged griddle pan on the hob for 5 minutes. Drain the tuna. Cook the tuna steaks for between 1-3 minutes each side, depending on how rare you like your fish.
Toss together the lettuce, olives, tomato, beans (cooked for 4 minutes and refreshed in cold water), onion, anchovy and potato, and add the remaining marinade plus the remaining extra virgin olive oil. Toss to combine.
Arrange the salad on a platter; place the tuna on top and garnish with the hard-boiled eggs and ripped basil.

Japanese-style Tuna Brochettes

This recipe is from ‘Cook at Home with Peter Gordon’, published by Hodder & Stoughton.
This is a great way to eat fish on a picnic as the tuna stays delicious for up to 12 hours once cooked, so long as it’s kept cool. Swordfish works well too.
Serves 8
100ml (4 fl.ozs) light soy sauce
50ml (2 fl.ozs) sake or dry sherry
1 teaspoon freshly grated ginger
2 teasps. Demerara sugar
800g fresh tuna loin, sinews and skin removed, cut into 2cm cubes.
1 tube instant wasabi paste, to serve *
8 satay sticks
Mix together the soy sauce, sake, ginger and sugar until the sugar has dissolved. Then add the tuna and stir gently. Leave it to marinate in the fridge for at least 6 hours. Drain the marinade from the tuna and discard the liquid. Divide the fish into 8 equal amounts and skewer it on the satay sticks. Heat either a grill or a heavy pan and cook for just 45 seconds on 2 sides – you want the tuna to remain rare inside. Leave it to cool before putting it into your picnic container. Serve with a little wasabi, squeezed on at the last minute.
* Available from Asian shops or shops selling Asian ingredients.

The Hidden Cost Of Cheap Food

Every time I turn on the television and hear the supermarket moguls rolling off the latest set of bargains and boasting about the way they have slashed prices even further, my heart sinks. Far from being delighted by low prices, I think of the farmers and food producers who once more are being forced to produce food below its economic level by our unreasonable expectation that cheap food is our right. Cheap food is not our right and in reality the price of cheap food is far too high, both in health terms and in socio-economic terms. In fact when we refuse to pay producers a fair price for their produce we force them into an increasingly intolerable situation.
They are left with little option but to intensify further or go out of business altogether.
The result of this ever-increasing scenario is that we are all losers. The quality and flavour of the food drops because realistically whenever food is produced at the least cost, there are problems for man, beast and land.
Already we have seen the disastrous consequences of pushing animal and plant way beyond their natural limits for the past 20 years – BSE and stronger and stronger strains of salmonella, camphylobactor and E-coli. Where will it end?
Instead of relentlessly squeezing farmers and food producers, the government and supermarkets and all food departments ought to come together to educate the public about how real food is produced and why if it is to be wholesome and health-giving, it needs to cost a reasonable price.
Now there’s talk of a milk and bread war – cheaper bread doesn’t bear thinking about. How many of these wise boys in their suits in the supermarkets have any idea what a dairy farmer’s life is like, getting up at the crack of dawn to milk cows, rain, hail or snow and again at night, 365 days a year. Why shouldn’t these people expect to be paid a fair price for their milk, why should they have to subsidise our demand for cheap food? If we continue to make them work for virtually no return, who is to blame them when they decide to throw their hat at it. What then?- no milk and more and more people flocking into the already overcrowded cities.
Next time you pick up a ‘bargain’, think of the farmer and remember that the reality is that the more people we put out of business, the more it will cost us the taxpayers in the end.
Meanwhile, how about making your own bread. Soda breads are literally made in minutes.

White Soda Bread and Scones

Soda bread only takes 2 or 3 minutes to make and 20-30 minutes to bake. It is certainly another of my ‘great convertibles’. We have had the greatest fun experimenting with different variations and uses. It’s also great with olives, sun-dried tomatoes or caramelized onions added, so the possibilities are endless for the hitherto humble soda bread.
1 lb (450g/3¼ cups) white flour, preferably unbleached
1 level teaspoon/½ American teaspoon salt
1 level teaspoon/½ American teaspoon breadsoda
Sour milk or buttermilk to mix – 12-14 fl ozs (350-412 ml) approx.
First fully preheat your oven to 230ºC/450ºF/regulo 8.
Sieve the dry ingredients. Make a well in the centre. Pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well floured worked surface. WASH AND DRY YOUR HANDS. Tidy it up and flip over gently. Pat the dough into a round about 1½ inches (2.5cm) deep and cut a cross on it to let the fairies out! Let the cuts go over the sides of the bread to make sure of this. Bake in a hot oven, 230ºC/450ºF/regulo 8 for 15 minutes, then turn down the oven to 200ºC/400ºF/regulo 6 for 30 minutes or until cooked. If you are in doubt, tap the bottom of the bread: if it is cooked it will sound hollow.

White Soda Scones

Make the dough as above but flatten the dough into a round 1 inch (2.5cm) deep approx. Cut into scones. Cook for 20 minutes approx. in a hot oven (see above).
White Soda Bread with Herbs
Add 2 tablespoons (2 American tablespoon + 2 teaspoons) of freshly chopped herbs eg. rosemary or sage, thyme, chives, parsley, lemon balm to the dry ingredients and continue as above. Shape into a loaf or scones and bake as for soda bread.
Cheddar Cheese and Thyme Leaf Scones
Substitute thyme leaves for mixed herbs in above recipe.
Cheese Scones or Herb and Cheese Scones
4 ozs (110g/1 cup) grated mature Cheddar cheese
Egg wash
Make the White Soda bread or herb dough. Stamp into scones, brush the top of each one with egg wash and then dip into grated cheddar cheese, bake as for soda scones, or use to cover the top of a casserole or stew.
Rosemary and Olive Scones
Add 1½ tablespoons of chopped fresh rosemary and 2 tablespoons roughly chopped stoned black olives to the dry ingredients and proceed as in the master recipe.
Rosemary and Sundried Tomatoes
Add 1-2 tablespoons (1½ – 2½ tablespoons) of chopped rosemary, 2 tablespoons (2 American tablespoons + 2 teaspoons) of chopped sundried tomatoes to the flour and continue as in the basic recipe. Form into a loaf of bread or scones.

Olive Scones

Make a white soda bread dough with or without herbs. Flatten into a 1 inch square. Dot the top with whole olives. Brush generously with olive oil, sprinkle with sea salt, cut into square scones and bake as above.
Brown Soda Bread and Scones
560g/1lb/scant 4 cups brown wholemeal flour (preferably stone-ground)
560g/1lb/4 cups) plain white flour
2 rounded teaspoons (10g/2 American teaspoons) dairy salt
2 rounded teaspoons (10g/2 American teaspoons) bread soda (Bicarbonate of Soda/Baking Soda) sieved
860g/1 pints approx./3 cups sour milk or buttermilk
First preheat the oven to 230C/450F/regulo 8
Mix all the dry ingredients together in a large wide bowl, make a well in the centre and pour all of the sour milk or buttermilk. Using one hand, stir in a full circle starting in the centre of the bowl working towards the outside of the bowl until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, a matter of seconds, turn it out onto a well floured board. WASH AND DRY YOUR HANDS. Roll around gently with floury hands for a second, just enough to tidy it up. Flip over and flatten slightly to about 2 inches (5cm) approx. Sprinkle a little flour onto a baking sheet and place the loaf on top of the flour. Make with a deep cross and bake in a hot oven 230C/450F/regulo 8 after 15-20 minutes reduce the heat to 200C/400F/regulo 6 for approx. 20-25 minutes or until the bread is cooked (In some ovens it is necessary to turn the bread upside down on the baking sheet for 5-10 minutes before the end of baking) It will sound hollow when tapped. Cool on a wire rack.
Note: One could add 30g/1 oz/ cup fine oatmeal, 1 egg and 30g/1 oz/ stick) butter to the above to make a richer soda bread dough.

Brown Soda Scones

Make the dough as above. Form it into a round and flatten to 4cm/1½ inch thick approx. Stamp out into scones with a cutter, or cut with a knife. Bake for about 30 minutes in a hot oven (see above).
Note: Bread should always be cooked in a fully pre-heated oven, but ovens vary enormously so it is necessary to adjust the temperature accordingly.
If a lighter bread is preferred, use 675g (1½ lbs g) white flour and 450g (1lb) brown wholemeal flour.

Blueberries are the latest wonder food

Surprise, surprise – blueberries are the latest wonder food according to a recent press release from An Bord Glas.
Can you imagine the delight of the blueberry farmers in the Midlands when this was announced. A huge bonus in marketing terms, as we realise the importance of anti-oxidants in our diet to combat cancer. US medical studies have linked anthocyanins in blueberries (the pigment that makes the berries blue) to preventing cancer since they contain large amounts of these antioxidants. They are responsible for mopping up ‘free radicals’ in our body which can lead to cancer. The antioxidants in blueberries are also linked to slowing the effects of ageing such as joint and vascular disorders, loss of memory, skin wrinkling and varicose veins- just what I need!
Further studies have indicated that the high pectin content in blueberries can assist in reducing cholestrol in the bloodstream while the berries have also been found to be beneficial in treating and preventing urinary tract infections. Additional claimed health benefits include improving night vision, helping the eyes adjust to bright light and helping to reduce eye strain.
Fancy that – I didn’t need an excuse to eat blueberries, I’ve always loved them and have feasted on them every year during the short season when Irish blueberries are in the shops. The plump juicy blueberries that are now abundant are the cultivated relatives of the wild bilberries, herts or fraughans, as the intensively flavoured wild blueberries are called in different parts of the country.
They were traditionally picked on the first Sunday of August during Lughnasa and eaten mashed with sugar or in pies. In good years when they were particularly plentiful, they were even made into jams.
The tiny blue/black berries grow on scratchy little bushes and are quite a challenge to pick in the wild. They are sublime, just simply crushed and sprinkled with sugar and eaten with a blob of softly whipped cream, or spooned onto a sheet of tender sponge cake. They are also a delicious accompaniment to Carrigeen Moss pudding.
The season is short but the flavour is so intense that it is worth organising a family expedition to go blueberry picking on a hilltop near you.
Alternatively, look for Irish blueberries – they’ll be in the shops until early September so enjoy them while you can.

Autumn Fruit Salad

Serves 4-6
This recipe made in seconds makes a delicious fresh fruit salad. Use the best fruit you can find and dress it at the table just before you eat it.
4 ozs (110g/1 cup) Blackberries
4 ozs (110g/1 cup) Blueberries
4 ozs (110g/1 cup) Wild Strawberries (fraises du bois) or small strawberries
4 ozs (110g/ 1 cup) Raspberries
1 or 2 Peaches or Nectarines
Juice of 2-1 lemon
2 ozs (55g/scant 3 cup) sugar
Fresh mint leaves
Combine the berries and the sliced peaches or nectarines in a bowl and sprinkle with sugar and fresh lemon juice. Tear some fresh mint leaves into the fruit stir, taste and add more sugar or juice if necessary.
Serve immediately.

Blueberry Bread and Butter Pudding

Serves 6-8
We’ve been having fun ringing the changes with our Bread and Butter Pudding recipe. It is also delicious with apple and cinnamon or even mixed spice.
12 slices good-quality white bread, crusts removed
55g (2oz/½ stick) butter, preferably unsalted
450g (1 lb) blueberries
450ml (16 fl oz/2 cups) cream
230ml (8 fl oz/1 cup) milk
4 large eggs, beaten lightly
1 teaspoon pure vanilla essence
175g (6oz/¾ cup) sugar
1 tablespoon (1 American tablespoon + 1 teaspoon) sugar for sprinkling on top of the pudding
Softly-whipped cream
1 x 8 inches (20.5cm) square pottery or china dish
Put the blueberries into a dish and sprinkle with sugar, leave to macerate for an hour.
Butter the bread and arrange 4 slices, buttered side down, in one layer in the buttered dish. Sprinkle the bread with half the blueberries, arrange another layer of bread, buttered side down, over the blueberries. Cover with the remaining bread, buttered side down.
In a bowl whisk together the cream, milk, eggs, vanilla essence and sugar. Pour the mixture through a fine sieve over the bread. Sprinkle the sugar over the top and let the mixture stand, covered loosely, for at least 1 hour or refrigerate overnight.
Bake in a bain-marie – the water should be half way up the sides of the baking dish. Bake the pudding in the middle of a preheated oven, 180C/350F/regulo 4, for 1 hour approx. or until the top is crisp and golden. Serve the pudding warm with some softly-whipped cream.

Blueberry Muffins – recipe courtesy of An Bord Glas

225g (8ozs) blueberries
225g (8ozs) self-raising flour
3 tablesp. sugar
½ teasp. salt
2 eggs
225ml (8fl.ozs) milk
50g (2ozs) melted then cooled butter
Preheat the oven to 190C/375F/regulo 5.
Grease 24 patty tins
Sprinkle blueberries with 2 tablesp. of the sugar and a little sifted flour.
Sieve together the remaining dry ingredients, add the eggs, milk and butter and mix to a stiff batter.
Mix in the blueberries and divide the mixture into the prepared patty tins. Bake for 30 minutes.

The Avoca Café, a legend in its short life time

The Avoca Café in Kilmacanogue has already become a legend in its short life time. It has evolved in just a few years from a mere 4 tables serving home-made soup and biscuits into one of Ireland’s best loved restaurants, serving over 1,000 people a day.
The Café was originally started to facilitate people who came to browse and shop at Avoca Handweavers. Now many of the afficionados who flock to the Café come first and foremost for the delicious food, fresh-tasting salads, seasonal soup, interesting main courses and yummy puds and cakes.
Everyone has their favourite Avoca recipe, some dishes simply can’t be taken off the menu, yet there’s lots of variety for the many who drop in on a regular basis. Executive Chef Leylie Hayes graduated from a 12 week Certificate Course here at the Ballymaloe Cookery School in 1987. She and her team manage to keep brilliantly consistent food which is so difficult to achieve.
The many Avoca fans, of which I am certainly one, are overjoyed to hear that Leylie and Hugo Arnold have collaborated to write the Avoca Café Cookbook – its stylish and terrific. Rush out and buy it – its full to the brim with recipes you’ll want to dash into the kitchen to try.
‘Avoca Café Cookbook’ published by Avoca Handweavers Ltd, Kilmacanogue, Co Wicklow, £17.99.
Here are some delicious recipes from the book.

Piperade Tartlets

Shortcrust pastry, made with 225g (8oz) plain flour, 150g (5oz) butter, ½ teasp. salt and 1-2 egg yolks.
4 tablesp. olive oil
1 onion, peeled, cut in half, then sliced into semi-circles
3 red and 3 yellow peppers, cut into strips
225g (8oz) goat’s cheese log, such as Saint Loup
4 beef or plum tomatoes, sliced
a large bunch of basil
Roll the pastry out and use to line four 10cm/4 inch loose-bottomed tartlet tins, then bake blind. To make the piperade, heat half the olive oil in a saucepan, add the onion and peppers and cook over a high heat for about 10 minutes, stirring. Turn the heat down and cook for about an hour, until the mixture resembles marmalade.
Slice the goat’s cheese and crumble it over the pastry bases. Spread the piperade over it, then arrange the tomatoes on top. Bake in an oven pre-heated to 200C/400F/gas mark 6 for about 20 minutes. Tear up the basil and mix with the remaining olive oil. Spread over the top of the tartlets and serve warm.

Lakeshore Pork

1.3kg (3lb) diced leg of pork, well trimmed (fillet is even better)
Seasoned flour: flour, salt, pepper, mustard powder and brown sugar
Olive oil
600ml (1 pint) apple juice
300ml (½ pint) chicken stock
300g Lakeshore mustard, or other wholegrain mustard
300ml (½ pint) cream
Toss the pork in the seasoned flour and then brown it in some olive oil in small batches. Place in a flameproof casserole dish and cover with the apple juice and stock. Add the mustard and bring it to the boil, then transfer to an oven preheated to 180C/350F/gas mark 4 for 40 minutes. Remove from the oven, stir in the cream and return to the oven for 10 minutes.
If the sauce is a little thin, remove the meat and keep warm. Put the casserole over a moderate heat and simmer until the sauce is reduced and thickened. Return the meat to the pan.

Banana Bread

225g (8oz) plain flour
1 teasp. salt
1 heaped teasp. baking powder
1 teasp. ground cinnamon
110g (4oz) caster sugar
1 egg, beaten
75g (3oz) butter, melted
a few drops of vanilla essence
65g (2½ oz) pecan nuts, chopped
4 medium-sized ripe bananas, mashed
Makes 1 loaf
Sift the flour, salt, baking powder and cinnamon into a bowl and stir in the sugar. Mix in the egg, butter and vanilla essence, but do not beat. Fold in the pecans and mashed bananas, using a fork. Again do not beat. Spoon into a lined 9x20cm (3½ inch x 8 inch) loaf tin and bake in an oven preheated to 180C/350F/gas mark 4 for 50-60 minutes, until the loaf is golden brown and springs back when prodded gently with your finger. Leave in the tin for 10 minutes, then turn out onto a wire rack to cool.

Apple Streusel Biscuits

Makes 16-20
150g (5oz) plain flour
90g (3½ oz) icing sugar
150g (5oz) ground almonds
225g (8oz) unsalted butter, diced
6 tablesp. home-made lemon curd
a little caster sugar for dusting
For the streusel topping:
1 large red eating apple
90g (3½oz) unsalted butter, diced
190g (6½oz) plain flour, sifted
1 teasp. mixed spice
Sift the flour and icing sugar into a bowl and stir in the ground almonds. Rub in the butter until the mixture forms coarse crumbs, then work gently together to form a soft dough. Roll out to fit a 32 x 23cm/13 x 9 inch Swiss roll tin. Scoop the dough into the tin and press out to fit. Prick all over with a fork. Spoon the lemon curd on top and refrigerate while making the streusel topping.
Coarsely grate the apple and squeeze dry on kitchen paper. Put into a bowl with a little of the demerara sugar and mix to separate the strands. In a separate bowl, rub the butter into the flour until the mixture resembles fine breadcrumbs. Mix in the spice, apple and the remaining sugar. Sprinkle evenly over the lemon curd, pressing down gently. Bake in an over preheated to 180C/350F/gas mark 4 for 45-50 minutes, until lightly browned. Leave to cool in the tin, then cut into bars. Dust with caster sugar.


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