Archive2001

We had the most sweet and succulent Spring Lamb for Easter from our local butcher Michael Cuddigan. Michael, a third generation butcher buys his meat on the hoof and keeps the animals on his own farm until such time as he judges they are ready. Some of his land has never been tilled in living memory – virgin soil, full of wild flowers and a wide variety of grasses and herbs. He knows the farmers who rear the animals and what they have been fed on, this is real traceability, local food for local people. Michael, and I completely agree with him, favours the traditional Irish breedfs, fed on grass, for premium flavour, Aberdeen Angus, or Aberdeen Angus crossed with Shorthorn or Pol Angus, or Hereford. Sadly, he can’t always get these breeds nowadays because of the general shift towards continental breeds.  Like many other local butchers, he kills maiden heifer grass fed beef and hangs it for about fourteen days. The result is worth every penny, tender, with a rich beefy flavour – delicious. His simple butcher’s shop is in Cloyne, Co Cork, close to the Cathedral and Round Tower. Like many family butchers he knows his customers and their needs, sometimes even what they want for dinner. One little lad ran into his shop the other day and just asked for chops for the dinner – Michael didn’t even hesitate, he took down a loin of lamb from the hook and cut the chops on the ancient wooden butcher’s block – he seemed to know how many would be for lunch, and exactly what type of chop they’d expect – now that’s service for you! I was calling to get some lambs livers and kidneys. At this time of the year, lambs liver, kidneys and sweetbreads are at their very best, so make the most of them. Incredible value, hugely versatile, full of vitamins and minerals and cooked in minutes Lamb sweetbreads are also delicious at the moment, so seek them out in the next few weeks while they are still young and sweet. Here’s a recipe I used to enjoy at Arbutus Lodge when Declan Ryan was chef.

A warm salad of sweetbreads and walnuts

Serves 4
4 lamb sweetbreads
1 small carrot
1 onion
2 sticks celery
butter
bouquet garni
1 pint (600 ml chicken stock
seasoned flour
beaten egg
butter and oil for sauteeing
A selection of salad leaves eg. Iceberg, oakleaf, butterhead, raddichio, sorrel, endive, rocket, watercress, French beans, cut in julienne, blanched and refreshed

Walnut dressing:
1 tablesp. white wine vinegar
1 tablesp. arachide or sunflower oil
2 tablesp. walnut oil
1 teasp. Dijon mustard
salt and freshly ground pepper
8 freshly shelled walnuts
Garnish: Chive flowers

Soak the sweetbreads in a bowl of cold water for 3 hours. Dice the carrot, onion and celery and sweat in butter, add bouquet garni. Bring the chicken stock to the boil, add the vegetables. Poach the sweetbreads gently for 20 minutes. approx. Remove the gelatinous membranes and any fatty bits carefully. Prepare the salad. Wash and dry the lettuces. Slice the sweetbreads into escalopes, dip in seasoned flour and then in beaten egg. Saute in a little foaming butter and oil in a heavy pan until golden on both sides.  Whisk together the ingredients for the dressing. Toss the salad leaves and walnuts in the walnut dressing, divide between four plates and lay the hot sweetbreads on top of the salad, sprinkle with chive flowers and serve immediately.

Lambs Liver with Caramelized Onion and Scallion Champ

Serves 4
4 pieces of lambs liver allow 5oz (140g) per person
salt and freshly ground pepper
4 onions, sliced
seasoned flour
1/2 – 1 oz 15-25g butter
2 tablesp.  olive oil
Balsamic vinegar
Mashed potato or Scallion Champ

Melt the butter and olive oil on a hot pan, add the onions and cook until soft and slightly golden. Just before serving dip the liver in well seasoned flour. Shake off the excess. Melt a little butter in a pan, add the liver and cook for just a minute or two on each side. Transfer to a hot plate, add the onion to the pan, add a dash of balsamic vinegar and allow to bubble and heat through. Spoon onto the plate beside the liver. Serve with fluffy mashed potato or scallion champ.

Scallion Champ

Serves 4-6
A bowl of mashed potatoes flecked with green scallions and a blob of butter melting in the centre is ‘comfort’ food at its best.
3lb (1.5kg) 6-8 unpeeled ‘old’ potatoes e.g. Golden Wonders or Kerrs Pinks
4oz (110g) chopped scallions or spring onions (use the bulb and green stem) or 45g chopped chives
10-12 fl oz (350ml) milk
2-4oz (55-110g) butter
salt and freshly ground pepper

Scrub the potatoes and boil them in their jackets. Chop finely the scallions or spring onions or chopped chives. Cover with cold milk and bring slowly to the boil. Simmer for about 3-4 minutes, turn off the heat and leave to infuse. Peel and mash the freshly boiled potatoes and while hot, mix with the boiling milk and onions, beat in the butter. Season to taste with salt and freshly ground pepper. Serve in 1 large or 6 individual bowls with a knob of butte melting in the centre. Scallion champ may be put aside and reheated later in a moderate oven, 180C/350F/regulo 4. Cover with tin foil while it reheats so that it doesn’t get a skin.

Lambs Kidneys on Rosemary Skewers

This is a delicious recipe for the barbecue, but it can also be cooked under a grill.
4 lambs kidneys
olive oil
fresh herbs, eg. rosemary, thyme, parsley or marjoram
Salt and freshly ground pepper
4 rosemary sprigs about 6 inches (15cm) long
garlic and parsley butter- see below

Remove the fat and membrane from the kidneys. Open out flat into a ‘butterfly’ shape. Spear each kidney with a rosemary sprig, put them on a plate, drizzle with a little olive oil and sprinkle with a little chopped herbs. Season with salt and freshly ground pepper.  Preheat a grill or better still pop them onto a barbecue. Sprinkle the kidneys with salt. Cook for 3-4 minutes on each side depending on size. Serve immediately with a tiny blob of garlic and parsley butter melting into the centre of each.

Garlic and parsley butter

2 ozs (55g/4 level tablesp.) butter
4 teasp. finely chopped parsley
squeeze of fresh lemon juice
2-3 cloves garlic, crushed

Cream the butter, stir in the parsley and a few drops of lemon juice at a time. Add the crushed garlic. Roll into butter pats or form into a roll and wrap in greaseproof paper or tin foil, screwing each end so that it looks like a cracker. Refrigerate to harden.

Lambs Kidneys in Grainy Mustard Sauce

Serves 2 as a starter
4 lambs kidneys
a little butter
2 dessertsps. of Irish wholegrain mustard
150ml) full cream
salt and freshly ground pepper to taste

Remove the skin and membrane from the kidneys and cut into bite-sized pieces. Saute in a little butter on the pan, turn occasionally until nicely cooked, approx. 5 minutes on a medium heat. Season with salt and freshly ground pepper. Add the cream and mustard, bring to the boil and simmer for 3 or 4 minutes until the sauce thickens slightly. Taste and correct seasoning. Serve immediately.

Liver with Dubonnet and Orange

Serves 4-6
1 tablesp. olive oil
1 oz. (15-30g) butter
1 large onion, finely chopped
1 clove garlic, crushed
1 lb (450g) lamb’s liver
seasoned flour
2 tablesp. fresh orange juice
8 tablesp. red Dubonnet
1 tablesp. finely chopped parsley
a little grated orange rind
finely grated rind of 1 lemon
Garnish: Flat parsley

Heat the olive oil and butter together in a deep frying pan, sweat the finely chopped onions and crushed garlic over a very low heat until soft but not coloured. Cut the liver into slices about * inch (1 cm) thick, coat with seasoned flour. When the onions are cooked, add the slices of liver to the pan in a single layer and continue to cook over a medium heat for 2-3 minutes. Turn the liver over, reduce the heat and cook for a slightly shorter time on the other side. The cooking time will depend on the thickness of the liver as well as on personal taste, but don’t overcook it or it will be leathery. Transfer the liver and onions to a warm plate. Add the orange juice and Dubonnet to the juices left in the pan, scraping the bottom of the pan with a rubber spatula or a wooden spoon. Bring to the boil and boil rapidly for a couple of minutes until the sauce has reduced by almost half. Add the parsley, a little orange and lemon rind and give it a final stir and taste. Pour over the liver, garnish with flat parsley and serve immediately.

Almost every week new products are launched, restaurants are opened, bargain offers and press releases pour onto my desk – I can rarely attend and sometimes I scarcely manage to glance at the details, depending on how hectic things are. A recent press release from Bord Bia sent directly for my attention, announced that “The Hot Irishman scoops Gold in the ‘Oscars’ of the Airline and Catering Industry.”
For the first time an Irish company has just been awarded the much coveted Gold Mercury Award in the Food or Beverage Products category at the International Flight Catering Association Annual Conference and Trade Show (IFCA) in Barcelona for the Hot Irishman, an Irish coffee in a bottle. The Hot Irishman was one of six companies which exhibited under the Board Bia ‘Ireland The Food Island’ banner at IFCA.
This is the first time an Irish product is in receipt of the Gold Mercury Award, Michael Duffy, Chief Executive of Board Bia was understandably delighted. ‘This award is considered the most prestigious for innovation, quality of application and customer satisfaction. It is eagerly sought after by many of the best catering companies in the world.’  I vaguely glanced over the blurb, thought that’s terrific, sounds like another runner to join the prestigious Irish beverage stable and dumped it in the bin and promptly forgot about it. Just as I finished my cooking demonstration a few days later, I was told that Mr. Walsh who made the Hot Irishman was waiting to see me. Turns out he’s married to one of ‘my babies’ as I affectionately call my past students, but of course I hadn’t recognised the name because I knew her as Rosemary Mulhall and she has since become Rosemary Walsh.
The Hot Irishman is the brainchild of this creative couple. Basically, it’s a brilliantly simple concept – a blend of Irish Coffee in a bottle, that can be used to make a perfect hassle-free Irish Coffee anywhere in the world. Simple though it sounds it took several years of research to perfect the formula. Great care has been taken to use only the finest Colombian coffee, Irish whiskey and golden brown Irish sugar. The blending process used ensures that the cream will sit on top and the result is a luxurious Irish Coffee of consistent flavour and texture. According to Bernard they got their inspiration when Rosemary changed career from that of a software engineer in London to attend a 3-month course at Ballymaloe Cookery School. Since then Rosemary’s life has taken a whole new twist. With the help of the Cookery School Rosemary secured a “job” (in hindsight a holiday!) running a ski chalet in Meribel, France. It was here that Rosemary perfected the art of making Irish Coffees. Every night following a “Ballymaloe special” dinner, Rosemary would make Irish Coffee for all of her guests. It was her signature, and one the guests eagerly looked forward to. However, making 20 or 30 Irish Coffees at 11 o’clock at night was a challenge at the best of times. Just when the last morsel of food had been eaten and the kitchen was ship shape for the following day’s work, Rosemary just wanted to collapse into the couch. Making Irish Coffees can be fun but only if you have the right ingredients and a lot of patience.
To complicate matters even further, when Bernard helped out at weekends the guests commented that the Irish Coffee didn’t taste the same. At that point they recognised the opportunity to make a product to simplify the making of Irish Coffee. Back home in Carlow when her season in Meribel was finished, Rosemary produced the very first Hot Irishman in her home in Castlemore. Encouraged by these trials, the Walshs worked for nine months with an independent drinks’ laboratory in Dublin. Following endless days and nights of tasting many different whiskey, coffee and sugar combinations, they arrived at the perfect balance of a dark roasted Colombian coffee, a smooth single malt Irish Whiskey, and golden brown Carlow sugar. Before the recipe was finally accepted the Irish Coffee was tested by hundreds of people from over 31 countries. The naming of the product was just as much fun. Rather than pay thousands to some marketing company, Rosemary and Bernard involved a circle of 20 friends and family to brainstorm and after a long night of sampling! The Hot Irishman was born. The company was formed in June 1999 and Rosemary left her job to concentrate on building the family business. Meanwhile on the 31st of December 1999 her daughter Isobel was born. This was the catalyst, which convinced Bernard to give up his job on the international software market and return home to take responsibility for developing the markets for the Hot Irishman while Rosemary concentrated on the production and operations side of the business. They have never looked back since. So now isn’t that an exciting story. So where can you find it – well its already being served in over 200 outlets, hotels, restaurants, food led bars and getting a fantastic reaction.  Things are also happening in the US, UK and Spain which has the biggest consumption of Irish Coffee in Europe – Irish coffee is served in 70% of all café bars in major cities.  This recent Airline and Catering Industry Award has been a huge bonus. The product got a tremendous response from the airline industry because its one of the few after dinner drinks that most airlines would love to serve but could not. Traditionally there are five steps involved in making Irish Coffee on board, but that’s five steps too many for busy cabin crew, the Hot Irishman has reduced the process to one simple task similar to making tea or coffee. Trials are already taking place on some of the world’s largest carriers so look out for The Hot Irishman next time you are out on the town or airborne.

Irish Coffee Meringue

Serves 6-8
2 egg whites
41/2 ozs (125g\generous 1 cup) icing sugar
2 teasp. instant coffee powder (not granules)
Filling
1/2 pint (300ml\11/4 cups) whipped cream
2 tablesp. (2 American tablesp. + 2 teasp.) approx. Irish whiskey or Hot Irishman to taste.
Decoration
Chocolate coffee beans
Silicone paper – Bakewell

Draw 2 x 71/2 inch (18cm) circles onto a sheet of silicone paper. Then turn them over so the pencil or pen doesn’t mark the meringue. Put the egg whites into a spotlessly clean and dry bowl. Add all the icing sugar except 2 tablespoons. Whisk until the mixture stands in firm dry peaks. It may take 10-15 minutes. Sieve the coffee with the remaining icing sugar together and fold in carefully. Spread the meringue carefully with a palette knife onto the circles on the silicone paper. Bake in a very low oven 150C\300F\regulo 2 for approx. 1 hour or until crisp. The discs should peel easily from the paper. Allow to get quite cold. Add the whiskey or Hot Irishman to the whipped cream. Sandwich the meringue discs together with Irish whiskey flavoured cream. Pipe 5 rosettes of cream on top. Decorate with chocolate coffee beans if available.

Irish Coffee Meringue Roulade

Ingredients as above
Swiss roll tin 12 inches x 8 inches (30.5cm x 20.5cm) lined with silicone paper
Make the meringue as above.
Meanwhile, line a swiss roll tin with tin foil, brush lightly with a non scented oil (eg. sunflower or arachide)
Spread the meringue gently over the tin with a palette knife, it ought to be quite thick and bouncy. Bake in the preheated oven for 15-20 minutes. Put a sheet of tin foil on the work – top and turn the roulade onto it, remove the base tin foil and allow the meringue to cool.
To Assemble
Spread the whiskey cream over the meringue, roll up from the long side and carefully ease onto a serving plate. Pipe 6 –8 rosettes along the top of the roulade, decorate with chocolate coffee beans.
Serve, cut into slices about 1 inch (2.5cm) thick.

I love hens, we’ve had hens as long as I can remember. In fact one of my very earliest memories was of going to feed the hens at the end of the paddock behind our house, clutching Betty’s hand tightly. She’d carry a big bucket of scraps and I’d have some little bread crusts and vegetable peelings in my little sand bucket to scatter out to them. When the hens eagerly ran towards us I was filled with a mixture of terror and delight. At that stage I wasn’t much taller than a hen!

Here at the Cookery School we have a wonderful flock of Speckledys and Hebden Blacks, happy, lazy, hens that feed on scraps, vegetable peelings and organic feed. They roam over the grass, scratch to their hearts’ content and have dust baths in the sun. They reward us with the most beautiful free range eggs.  The students love them – one American chap in particular Doug, loved to feed the hens. He just loved the way they all ran towards him eagerly. ‘They’re the only appreciative females I’ve ever met in my entire life.’, he explained in his inimitable wry way. ! He prophesied to younger chaps on the course they would never again meet such devotion!
Apart from the Speckledy and Hebden Blacks, we’ve got quite a collection of rare breeds which I’d love to add to even further – we have Silkies, Cochins, Buff Orpingtons, Marans, Pekin, Hamburgs, Anconas, Campinos, Welshrunner…. Some lay brown speckledy eggs, others like the anconas almost blue, so beautiful. In fact if I had to choose my last meal it would be a delicious boiled free-range egg with little soldiers of Timmy’s soda bread – a forgotten flavour for most people nowadays.
I was convinced that absolutely everyone knew about boiled eggs – to our astonishment this week, we met not one but two people who had never eaten a boiled egg before, so we delighted in introducing them to the most fundamental gourmet experience by collecting a few eggs from the nest underneath the rosemary bush outside my kitchen door. In many countries there is a tradition of dyeing and painting eggs to be given as presents, this is a tradition that we very much foster in our family and in fact our clever hens actually lay coloured eggs with childrens’ names on them on Easter Sunday!
The Easter bunny also makes nests all round the garden in clumps of daffodils and shrubs and lays chocolate eggs and baby chocolate bunnies. So after the children have eaten their very own boiled eggs for breakfast the doors burst open and they career in wild excitement around the garden searching for the Easter bunny’s hiding places – the result – deliriously happy children covered from head to toe in chocolate and a trampled garden!
Happy Easter.

Boiled Eggs and Dippies

Mothers all over the country cut up fingers of toast for children to dip into soft-boiled eggs. In my husband Tim’s family they were called soldiers, but we called them dippies.
2 fresh free range eggs
salt and freshly ground pepper
a few pats of butter
1 slice of fresh white pan loaf
Bring a small saucepan of water to the boil, gently slide in the eggs, bring the water back to the boil and simmer gently for 4-6 minutes, according to your taste. A four minute egg will be still quite soft, five minutes will almost set the white while the yolk will still be runny, 6 minutes will produce a boiled egg with a soft yolk and solid white.  Meanwhile toast the bread, cut off the crusts and spread with butter. Cut in fingers. Immediately the eggs are cooked, pop them into egg cups, put the dippies on the side and serve with a pepper mill, sea salt and a few pats of butter.

Chocolate Mousse Cake

How about a really luscious chocolate gateau for Easter.
Serves 10-12
If you use a really powerful mixer to beat the genoise, the mixture need not be whisked over hot water, this step cannot be eliminated however when using a small or hand-held mixer. Overall I find I get the best and most stable result when whisked over hot water.
Cake
31/2 ozs (100g/ two-third cup) flour
1 oz (30g/1/4 cup) cocoa powder (Dutch process)
1/2 level teasp. baking powder
2 ozs (55g/1/2 stick) butter (if you are using unsalted butter, use a pinch of salt also)
4 free-range eggs
5 ozs (140g/two-third cup) castor sugar
Chocolate Mousse
10 ozs (285g) best quality dark chocolate, chopped
6 free-range eggs, separated
6 ozs (170g/11/2 sticks) unsalted butter
1 teaspoon pure Vanilla Essence or 1 tablespoon (1 American tablespoon + 1 teaspoon) Grand Marnier liqueur
Chocolate Discs
6 ozs (170g) best quality dark chocolate
Chocolate Caraque
8 ozs (225g) best quality dark chocolate
Chantilly Cream
1 pint (570ml/21/2 cups) whipped cream
2 tablespoons (2 American tablespoons + 2 teaspoons) icing sugar
1 teaspoon pure Vanilla Essence
Decoration
Speckled mini Chocolate eggs and yellow chicks to decorate
Equipment
9 inch (23cm) diameter genoise tin or a round cake tin with 21/2 inch (6.5cm) sides
3 inch (7.5cm) diameter plain round cutter,
Pastry bag and medium star tube
Wire rack
Brush the inside of the cake tin with melted butter. As an extra precaution, line the base with a circle of greaseproof paper that exactly fits, and butter it also. Leave it for a few minutes and then sprinkle the tin with flour, discarding the excess. Sieve the flour with the cocoa, baking powder and salt. Clarify the butter by melting gently, allow to sit for a few minutes and then skim off the crusty top layer, the clarified butter is the clear butter. Discard the milky residue at the base also.
Preheat the oven to 180C/350F/regulo 4. Put the eggs in a large pyrex bowl, gradually whisk in the castor sugar. Set the bowl in a saucepan over barely simmering water. Whisk until the mixture is light and thick enough to make a distinct figure of 8 when the whisk is lifted – about 8-10 minutes. Take the bowl from the heat, add the vanilla essence and continue beating until cooled. Sieve one third of the flour and cocoa over the mixture, folding in as lightly as possible with a wooden spatula or metal spoon, fold in another third in the same careful way and finally the remainder. Just after the last batch, pour the cool butter around the sides of the bowl and fold in gently and quickly because the whisked mixture quickly loses volume after the butter is added.  Pour the mixture into the prepared tin and bake in the preheated oven for 35-40 minutes approx. or until the cake shrinks slightly from the sides of the tin and the top springs back when lightly pressed in the centre with a finger.  Allow to sit in the tin for a minute or two, then turn out onto a wire rack to cool.  When the cake is completely cold it may be stored in an airtight cake tin for a few days or it may be frozen.
For the Chocolate Mousse
Melt the chocolate in a pyrex bowl over hot water or in a very cool oven, stir until smooth. Whisk the egg yolks one by one into the hot mixture so it thickens slightly. Whisk in the butter and vanilla essence or liqueur. Allow to cool slightly. Whip the egg whites until stiff, add the tepid chocolate mixture to them and fold the two together as lightly as possible, the warm mixture will lightly cook and stiffen the whites. Leave to cool at room temperature, not in the fridge, otherwise the mousse will harden and become difficult to spread.
Next make the chocolate discs. Melt 6 ozs (170g) of the chocolate in a pyrex bowl over hot water, stir until smooth. The base of the bowl should not touch the water. Pour the chocolate onto a piece of greaseproof paper, spread into a thin even layer with a spatula, allow to cool until set. Use the 3 inch (7.5cm) cutter to make rounds of chocolate, then cut 3 almond shapes from each round – you will need about 30.

Chocolate Caraque

Melt the chocolate and spread it thinly with a palette knife onto a marble slab. Allow it to set almost completely and then with a sharp knife or a paint scraper, shave off long, thin scrolls. Use a slightly sawing movement and keep your hand upright. This is fun to do but there’s quite a lot of skill involved – you’ll get good at it with practice and you can always eat the rejects!

Chantilly Cream

Add the icing sugar and vanilla essence to the chilled whipped cream, stir gently, cover and chill until needed

To Assemble the Cake. With a very sharp long bladed knife, split the genoise carefully in 3 layers. Spread a generous layer of chocolate mousse on the bottom layer. Place the second layer of genoise on top and spread it with half of the Chantilly cream, reserving the remaining cream for decoration. Top with the third layer and spread the remaining mousse on the top and sides of the cake.
To Finish
Arrange the chocolate shapes around the edge, placing them at an angle. Pipe vertical ruffs of Chantilly cream between them. Scatter the long curls of chocolate caraque over the top and arrange them in a nest. Dust first with cocoa and then with icing sugar. Fill the nest with speckled mini chocolate eggs and put a few yellow chicks hatching on top. Serve on a glass cake stand if available.

A few weeks ago an executive from the Farm Apprenticeship Board telephoned to ask whether we would have a place for a young Ukrainian girl to get work experience on the farm. She had been working on a dairy farm in the Midlands since her arrival in Ireland in November, milking 80 cows and was ready for a change of scene.

We arranged to meet, we chatted about the Ukraine, and her family. Her grandmother had a farm, but Elena herself had studied economics at the Agroecological University of Ukraine and is highly educated and eager to travel and improve her languages.
The Farm Apprenticeship Scheme gives her and many others like her this opportunity. When they come to Ireland, some get a warm welcome and are treated with respect and given comfortable accommodation and delicious food. Others are not so fortunate.
Elena loves working on the farm and in the gardens and loves the food. Nonetheless, like so many travellers she misses the food of her native country. For so many of us foods are inextricably linked with happy memories of childhood.
I’m always fascinated to learn about other food cultures. Elena described the food of her region Ukraine, and then offered to cook some of her favourite dishes for us.
She telephoned her mother and grandmother who really entered into the spirit, and not only gave her lots of advice but sent a huge tin of caviar for our aperitif, it was delicious. We were spreading it sparingly on some thinly sliced white bread, but Elena said ‘nonsense, we spread it like butter at home’. We invited some friends to join us and Elena cooked this delicious meal for us.

We started with Green Borshch Soup. This is usually served with Black Bread which is made from Rye and Wheat flour.

Green Borshch

300g (11 ozs approx.) beef (brisket, chuck, stewing steak or shin)
2 onions
1 large carrot
2 large potatoes
3 tablesp rice
2 eggs
3 tablesp. fresh chives
bunch parsley
big bunch of sorrel
5 tablesp. lettuce
4 peppercorns
3 tablesp. butter or vegetable oil

Boil the beef for about 1½-2 hours in 2 litres of water (about 3½ pints), skimming as necessary. Cut into neat chunks.
Meanwhile cut the onions into small pieces, put into a frying pan and fry for 2 minutes, add grated carrot and 5 tablesp. water from the boiling beef, stew for about 3-4 minutes and leave to stand.
Add chopped potatoes, rice and peppercorns, to the pot with the meat. Cook for about 8-10 minutes, then add the stewed onion and carrot mixture.
Add chopped chives, sorrel and lettuce and boil for one minute. Boil the eggs separately for 6 minutes, shell and chop into small pieces. Add to the cooked Borshch. Add salt to taste but be careful because sorrel is very sour. Do not serve the soup immediately, leave to stand for about 15 minutes, to allow all the ingredients absorb the stock.
Swirl a tablespoon of sour or double cream in each soup plate. Serve with Black Bread .

Olivier Salad

Olivier was a French chef who in the 1880’s opened a restaurant in Moscow called the Hermitage.
1 large smoked sausage
5 medium sized potatoes
1 large carrot
3 eggs, hard-boiled
1 apple (use a tart eating apple like a Granny Smith)
1 large tin of peas, drained
1 jar of pickled gherkins
For Dressing:
6 tablespoons mayonnaise

Boil the potatoes, peel when cooked. Cook the carrot and skin lightly when cooked.
Cut both into bite-sized cubes when cooled. Cut the sausage into similar sized cubes. Roughly chop the hard-boiled egg. Cut gherkin and apple into cubes also. Reserve a little of the chopped egg and gherkin for garnish. Mix all of these ingredients together and then add the peas. Finally add the mayonnaise and salt to taste.
Serve the Olivier Salad on a large plate, smoothing the sides with a knife and decorate with hard-boiled egg and gherkin.

Golubtsy

These are tasty stuffed cabbage rolls.
Choose a large head of fresh Dutch or Savoy cabbage
500g (1lb approx.) beef or pork mince (not lamb)
90g (3oz) rice (uncooked weight)
1-2 tablesp. fresh or 1-2 teasp. dried herbs
salt and fine black pepper
Sauce
400ml (14 fl.ozs) fresh cream
100ml (4 fl.ozs) tomato ketchup
Put the whole cabbage into well-salted boiling water for 3 minutes, leave it in the water for 15 minutes, then it will be more pliable. Remove from the water and gently separate the leaves.
Cook the rice in boiling water until almost cooked but not soft. Combine the minced meat, cooked rice and herbs, add salt and fine black pepper. Roll pieces of the mixture in the flat cabbage leaves tightly like a sausage, the leaf should be big enough to allow several turns. Place the rolls in an ovenproof dish.
Make the sauce by mixing the cream and tomato ketchup.
Cover the cabbage rolls with the sauce, they need to be fully covered with the liquid, if more is needed add some water. Cook in a moderate oven for 30-40 minutes.

Fillet with Beetroot

500g (1lb approx.) fillet of beef or pork (not lamb)
2 onions
2 large beetroot
mayonnaise
200g (7oz) cheddar cheese

Cut the fillet into flat pieces, not too thinly. Sprinkle with salt and pepper on both sides. Cut the raw beetroot into circles. Chop the onions. Place the circles of beetroot on a single layer in an ovenproof dish. Top with the pieces of meat, then the chopped onions. Cover with mayonnaise and grated cheese.
Bake for 20-25 minutes at 160C/325F/regulo 3.

Schyliki

This is a honey and poppy seed pudding.
400 ml measure of self-raising flour
4 tablesp. milk
1 egg
1 tablesp. honey
1 tablesp. poppy seeds
1 tablesp. melted butter
Sauce
8 tablesp. poppy seeds (or more according to taste)
5 tablesp. honey
400ml (14 fl.ozs) warm milk

Beat the egg with the tablespoon of honey, add the flour, milk, poppy seeds and melted butter to make a soft dough. Roll out to 1-2cm thick using a little flour to prevent sticking.
Put on a greased baking sheet, prick with a fork and bake for 15-20 minutes at 180C/350F/regulo 4.
When cool enough to handle break into smallish pieces.
Meanwhile put the warm milk in a deep bowl and mix in the honey. Break up the poppy seeds in a coffee grinder and add to the bowl. Add more honey or some sugar if you would like it sweeter.
Add the broken pieces of Schyliki and leave to soften for 15 minutes before serving in individual bowls as a pudding.

This week Henrietta Green’s Farmers Market Cookbook arrived on my desk.  Henrietta Green is quite a lady, a respected journalist, broadcaster and author of the multiple award winning The Food Lovers Guide to Britain.  She has also written several cookery books and is the winner of an IACP Julia Child Award. Widely acknowledged as the country’s leading expert and champion of Britain’s small speciality food producers, Henrietta was awarded the prestigious BBC Radio 4 Food Programme ‘Campaigner of the Year 2000’, by HRH The Prince of Wales. She was also recently voted one of the Evening Standard’s movers and shakers of London and her role in shaping the British culinary scene was acknowledged by House and Garden who included her in their ‘who’s who of British design for the end of the millennium.’ Henrietta currently sits on the steering committee of the advisory panel for the Countryside Agency’s new local food initiative ‘Eat the View’.  Ever since the 1980’s she has been instrumental in encouraging the British farmers’ market revival. She’s also quite beautiful and a bundle of fun.  Britain’s first Farmers Market set up its stalls in Bath in September 1998,  since then 250 more have mushroomed up around the country, some are weekly,  others fortnightly, others monthly. All are set up for the express  intention of providing an outlet for farmers and small food producers to sell local seasonal produce to the consumers who are desperately seeking this kind of food.  In the US there are now 2,700 from coast to coast, they estimate that over a million people shop at them each week, and the growth from 1996 when they were first counted there has been in the area of 40%.. This extraordinary development has baffled and intrigued the futurologists and business gurus who note with some dismay that the growth in retail food is static and expected to decline, while growth in the speciality food business and farmers market continues to grow apace.  It doesn’t surprise me, even while a large segment of the population seem happy to live out of the forecourt hot counters, a growing number of not necessarily affluent people, are craving fresh naturally produced seasonal food that they can trust, and are prepared to go out of the way to find it. For this reason, I believe there should be a weekly Farmers’ Market in every city centre and reasonable sized town in Ireland. It has already been proven that these markets not only attract more local people but also tourists into the town and so enhance the business of other shops. In fact in both the UK and US there are examples where local supermarkets have invited the Farmers Market Stalls to set up in their car park.  These markets are different from some of the established markets, they do not sell clothes, cd’s, tools, bric-a-brac… they simply sell local food to local people , the producers themselves or an appropriate representative must man the stall.

When Henrietta Green was asked to address the Oxford Farming Conference, she expanded her dream, she explained that while she didn’t see the Farmers Markets as the panacea to all our ills, almost everyone would benefit from the existence of countrywide farmers markets.  They enable local farmers and food producers to sell their goods locally which benefits both them and the local community. They keep the money circulating within the local area and attract people to adjacent retail businesses. Farmers Markets benefit the environment by encouraging sustainable agriculture and small scale less intensive production. They reduce the effects of the long distance transport of food and the need for excess packaging (more welcome than ever in these days of clogged roads and waste disposal crisis.) Furthermore they provide a thoroughly enjoyable opportunity for the consumer to meet the person who produces their food and helps to rebuild the bond of trust which has been so badly damaged between the producers and consumer over recent years. In the words of Dee Nolan , editor of YOU Magazine, ‘Farmers Markets rebuild that all-important relationship between the producer and the customer that had all but died out over the past few decades. It’s good for the producer to be able to meet the customer face-to-face and know their needs. Likewise, its great for the customer to actually see where their food comes from and understand what goes into producing it”. Henrietta Green’s Farmers’ Market Cookbook, published by Kyle Cathie Ltd. London.  Here are some recipes from Henrietta’s book.

Scrambled eggs with smoked eel

Serves 4

5 large eggs
50g (2oz) unsalted butter
Sea salt and freshly ground black pepper
1 teaspoon freshly grated horseradish
1 tablespoon double cream
4 x 250g (1oz) fillets of smoked eel
cayenne pepper

Although it is not essential, it is much easier to make these scrambled eggs in a non-stick saucepan. I have come across various cooks who make theirs in a frying pan and it just will not do. In a frying pan the eggs cook far too fast and, no matter how hard you try, you cannot achieve that unctuous creaminess that is essential to properly scrambled eggs. In a suitable bowl, whisk the eggs together, then whisk in 25g (1oz) of the butter, a knob of a time. Season lightly with no more than a tiny pinch of salt – remember the eel may be quite salty – freshly ground pepper and horseradish. Over a low heat melt the remainder of the butter in a saucepan, and then pour in the eggs. Using a wooden spoon. Stir constantly until all the butter has melted, then carry on stirring for another minute or so. Turn up the heat slightly and continue stirring until the eggs are just beginning to set. At this point, lift the saucepan off the heat while still stirring them, then replace the pan over the heat and repeat the process, the point is to slow down the process of cooking. Just when you think the eggs are almost – but still not quite – as scrambled as you like them, lift the pan off the heat, as they will carry on cooking for a while even if they are not directly over a heat source. Stir in the cream to cool them down and to make them even more rich and creamy, then turn them out on to warmed plates. Serve with the eel fillets arranged on top and dust with a little cayenne pepper.

Mixed Vegetable Soup

Serves 4
2 tablespoons olive oil
4 spring onions, chopped
2 garlic cloves, peeled and finely chopped
4 ripe plum tomatoes, halved, deseeded and roughly chopped
1 litre (1 3/4 pints) fresh vegetable stock
salt and freshly ground black pepper
8 small potatoes, scrubbed and quartered
100g (4oz) baby carrots, quartered
250g (9oz) young spinach leaves
1/2 bunch or radishes, topped and tailed
100g (4oz) asparagus, chopped
Large handful of fresh basil, roughly chopped
To serve: 1 tablespoon extra virgin olive oil

Heat the oil in a large saucepan and add the spring onions and garlic and cook gently over a moderate heat to soften for about 3 minutes. Add the tomatoes, stock and seasoning and bring to the boil. Turn down the heat and simmer for 15 minutes. Add the potatoes and cook for a further 15 minutes. Add the radishes, carrots, young spinach leaves and asparagus, and cook for 5 minutes. Stir in the basil and serve the soup in bowls drizzled with extra virgin olive oil.

Summer Mixed Vegetable Soup

Prepare as for the spring soup but replace the spring onions with 1 peeled and chopped red onion. Replace the carrots with 3 medium courgettes cut into cubes. Replace the radishes with 100g (4oz) sugar snap peas. Remove the spinach and asparagus. Add 50g (2oz) grated Parmesan at the same time as the extra virgin olive oil.

Autumn Mixed Vegetable Soup

Prepare as for the spring soup but replace the spring onions with 1 chopped onions. At the same time add 1 teaspoon of crushed cumin seeds. Replace the tomatoes with 3 sticks of chopped celery. Replace the potatoes with 150g (5oz) brown lentils and the spring carrots with two peeled and cubed carrots. Replace the radishes with 450g (1lb) peeled and cubed parsnips. Remove the spinach and asparagus. Simmer for an extra 10 minutes. Replace the basil with a large pinch of finely chopped fresh thyme. Replace the extra virgin olive oil with 150ml (1/4-pint) double cream.

Winter Mixed Vegetable Soup

Prepare as for the spring soup but replace the spring onions with 1 peeled and chopped onion. Replace the fresh tomatoes with a can of plum tomatoes. Add 3 sticks of chopped celery at the same time. Replace the potatoes with 1 peeled and cubed celeriac. Replace the spring carrots with two medium peeled and cubed carrots. Leave out the radishes, spinach and asparagus. Replace the basil with a handful of chopped parsley.

Slow-roasted Chilli pork

Serves 6-8
1 shoulder of pork weighing approximately 4kg (8lb 2oz) skin scored
4 garlic cloves, peeled and roughly chopped
4cm (11/2in) piece fresh root ginger, peeled and roughly chopped
3 large red chillis, halved, deseeded and roughly chopped
3 tablespoons olive oil
4 tablespoons white wine vinegar

Preheat the oven to 220oC/425oF/Gas Mark 7

Place the pork skin side up on a rack over a roasting tin. Place the garlic, ginger and chillis in a pestle and mortar or food processor and pound or process until you get a rough paste, then slowly mix in the oil and vinegar. Using a spatula or – if you must – your hands (but remember to wash them thoroughly or the chillis might irritate your skin), rub the paste all over the scored skin of the pork. Place in the preheated oven and cook for 30 minutes. Remove the pork from the oven; reduce the temperature to 125oC/250oF/Gas-mark 1/2. Turn the pork over with the skin side down on the rack and return to the oven and cook for an unbelievable 23 hours. Remove from the oven and turn the oven up to the highest setting – 220oC/425oF/Gas mark 7. Turn the pork over to crackling side up on the rack and roast in the hot oven for a final 20 minutes to crispen up the crackling.
To serve:
Cut away the crackling with a sharp knife and break it up into pieces then start to carve the meat. Actually at this stage the meat is so tender that it is probably easier to break up the meat using two forks to pull it apart.

Rhubarb and ginger cobbler

Serves 6
For the filling:

600g (1lb 50z) rhubarb prepared and cut into 2.5cm (1 in) pieces.
175g (6oz) caster sugar
Zest and juice of 1 small orange
2.5 cm (1in) piece stem ginger, finely chopped
2 tablespoons stem ginger syrup
For the cobbler topping:
250g (9oz) plain flour
3 tablespoons caster sugar
1 tablespoons baking powder
Large pinch of salt
30g (11/2-oz) butter cut into small pieces
1 egg
125ml (4fl oz) buttermilk

Preheat the oven to 200oC/400oF/gas mark 6.

Mix the rhubarb with the sugar, orange zest and juice, stem ginger and syrup, and spoon into a 23cm(9in) baking dish. To make the cobbler mixture, combine the flour, 2 tablespoons of the sugar, baking powder and salt in a bowl. Add the butter and work it into the flour with your fingertips until the mixture resembles breadcrumbs. Beat together the egg with the buttermilk then add to the dry mixture until it comes together to form a smooth non-sticky dough. Break off portions of the dough and place them on top of the fruit, pressing lightly. Carry on until the entire surface of the fruit is covered with the dough pieces to give a ‘cobbled’ effect. Sprinkle the remaining tablespoon of caster sugar on top of the dough. Bake in the preheated oven for 34-45 minutes or until golden. Serve immediately with lashings of cream.

During the past few years the flight from the land has continued to accelerate. The Irish Farmers Journal predicted that within the next decade the number of farms will be down from 100,000 to 20,000, and 80,000 farmers will be forced to leave the land – everywhere doom and gloom. Farmers wonder where it’s all going to end, even those who are still making a good living say the joy has been taken out of farming and moan about the filling in of forms, the Catch 22 situation with subsidies and expensive chemical inputs.
Many feel trapped and see no way forward and reluctantly encourage their children to pursue alternative careers no matter how strong their love for the land may be. However, this feeling of hopelessness is not shared by everyone. A few weeks ago I attended the Conference of the Soil Association at Cirencester Agricultural College. The mood among the capacity audience of over 600 delegates was optimistic and upbeat. Sainsbury’s sponsored the conference as they have for four years now, and reiterated their support for the organic movement, and confirmed the amazing 40% growth in demand for organic produce yet again, in the year 2000. In fact in the UK, the major supermarkets are vying with each other to sponsor organic events. Waitrose, together with the Mail on Sunday You Magazine sponsor the prestigious Organic Food Awards.
Three Government Ministers attended the Soil Association Conference. The Rt. Hon Michael Meacher, Minister for the Environment, Nick Brown Minister for Agriculture, and the Danish Minister of Agriculture- a dynamic gutsy woman called Ritt Bjerregaard. She explained how 20% of Denmark’s milk is now organic . The surplus milk on the home market is now being exported. Is it possible we will see Danish Organic milk on the shelves over here, instead of Irish organic milk which the market is crying out for. I was bringing milk from Glenisk in Co Offaly because I cannot get a supply of organic milk closer to home. Another interesting fact from fascinating Ritt Bjerregaard’s speech- Denmark has banned the use of pesticides and herbicides for use in private gardens or public parks.
The Oxford Farmers’ Conference on the same weekend was less than three-quarters full – no government minister attended, and God knows the conventional farmers could have done with the support.
Is there at last a realization, as the Danish Minister and other speakers were of the view, that sustainable agriculture and organic farming are the only way forward, and the only route out of this sad mess that agriculture has got into.
This is a similar view to the one articulated by the German Chancellor Gerhard Schroeder some weeks ago, when he addressed the German nation to break the devastating news that there were indeed cases of BSE in Germany. His message was loud and clear. ‘This spells the end of industrial farming in Germany – we simply have to find a new model.’
The new Minister Of Agriculture from the Green Party Mrs. Kunast, is determined to put the interests of the consumer first, but she warned this will mean that consumers must be prepared to pay more for less intensively produced food. At present the prices paid to farmers and food producers particularly for staples, are forcing them to cut costs and intensify further. In this situation we are all losers – it is simply not possible to produce really wholesome flavourful health-giving food for half nothing. Pushing yields beyond natural limits results in everything cracking as we can clearly see with BSE, Salmonella, E-Coli, Camphylocbactor……..
Those of you who are concerned about these matters may want to seek out a book called ‘Another Turn of the Crank’, written by Wendell Barry who was cited by the New York Review of Books as “perhaps the greatest moral essayist of our day”. He, like many others, fears for the future, unless we radically rethink our ways. In his book of six essays he reiterated his wish to restore local life by means of local economies. Even though the book is written from an American perspective, what he writes is also relevant to Ireland. After the second world war; there was a huge change in how land was farmed, both in the USA and here. What should have happened was for us to have carried on refining established practices and correcting, where necessary, any fertility deficit. What happened instead was that an agenda was adopted that called for a shift from the cheap, clean, and, for all purposes limitless energy of the sun to the expensive, filthy and limited energy of the fossil fuels. It called for the massive use of chemical fertilisers to offset the destruction of topsoil and the depletion of natural fertility. It called also for the displacement of nearly the entire farming population and the replacement of their labour and good farming practices by machine and toxic chemicals. Land was being wasted, farmers were finding times exceptionally hard and rural communities were breaking up through lack of employment. No one, with the exception of the businesses who supplied the machines, fuels and chemicals, benefited. As the ‘supposed abundance of cheap and healthful food is to a considerable extent illusory’ not even us, the consumers, were gaining. Patently, to carry on ploughing the same furrow would be a madness particularly, as Mr Berry predicts, soon there would be pitiably few farmers left able to earn a decent living. ‘If they will not control production and if they will not reduce their dependence on purchased supplies, they will keep failing.’
All is not lost, however; or rather; not yet. There is time – just, but only if we mend our ways. First, farmers must change their ways and learn, or learn again, to farm sustainably. The second change involves us all as it calls for ‘co-operation between local farmers and local consumers. The long-broken connections between towns and cities and their surrounding landscapes will have to be restored.
Could Farmers Markets be part of the answer? – find out next week.
Root vegetables are at their absolute best just now.

Moroccan Spiced Carrot Soup

Serves 4
2 tablesp olive oil or 30g (1oz) butter
1 large onion, finely chopped
4 garlic cloves, crushed
2 tablesp. grated ginger
1 teasp. ground cumin
1 teasp. ground coriander
¼ teasp. cayenne pepper
750g (1½lb) carrots, roughly chopped
1.5l (2½ pints) chicken or vegetable stock
1 teasp. honey
2 tablesp. lemon or orange juice
salt, black pepper

Heat the oil or butter in a heavy-based pot. Add the onion, garlic, ginger, cumin, coriander, cayenne, carrot and potato and cook, stirring occasionally, over medium low heat until the vegetables are soft, 10 minutes.
Turn the heat to medium. Add the stock and bring to a boil. Adjust the heat, partially cover and simmer gently until the potato is tender, 30 minutes.
Leave to cool slightly. Puree until smooth with a hand blender or in a food processor. Stir in honey and lemon or orange juice. Thin with water as needed. Add salt and pepper to taste. Ladle into warm bowls and serve hot.

Variation:
Carrot and Parsnip Soup with Ginger
Omit the cumin, coriander and cayenne. Replace half the carrots with 2 chopped medium parsnips. Cook as directed.

Roast Winter Roots

Serves 4 as an accompaniment
1.25kg (2½lb) mixed root vegetables (see below)
1 head garlic, separated into cloves, but unpeeled
½ teasp. crumbled dried rosemary or 1 teasp. finely chopped fresh rosemary
½ teasp. balsamic vinegar
4 tables. Extra virgin olive oil
coarse salt, black pepper
Any roots or combinations of roots will work for this recipe. To minimise differences in cooking times, you will need to cut the fast-cooking vegetables into slightly larger pieces than the slow-cookers. Choose from:
Potatoes, quartered
Carrots, halved lengthwise
Medium parsnips, quartered lengthwise
Celeriac, peeled and cut into wedges
Turnips, quartered
Beetroot, quartered
Shallots, whole and peeled
Onions, peeled and quartered but still attached by the root end
Swede, peeled and cut into wedges
Jerusalem artichokes, halved

Preheat the oven to 200C (400F) Gas 6.
Place the vegetables and garlic in a single layer in a roasting dish. Sprinkle with rosemary, vinegar, oil, salt and pepper. Toss well to coat. Roast until golden and tender: 40 minutes to 1 hour.

Creamy Parsnip Gratin

Serves 4
750g (1½lb) medium parsnips, cut into 5mm (¼ inch) slices.
175ml (6 fl.ozs) double cream
125g (4oz) gruyere or cheddar cheese, grated
salt, black pepper

Cook in boiling water until tender when pierced with the tip of a knife, 5-8 minutes. Drain well. Leave to cool.
Preheat the oven to 200C (400F) Gas 6.
Layer the parsnip slices in a buttered baking dish. Pour over the cream and sprinkle with cheese, salt and pepper.
Bake until the topping is golden and just crisp, 15-20 minutes.
These recipes are from Planet Organic Cookbook by Renee Elliott and Eric Treuille, published by Dorling Kindersley.

Celeriac with Turmeric

Serves 4-6
2 celeriac (about 1kg/2lb)
3 garlic cloves, crushed
5 tablesp. extra virgin olive oil
¼ teasp. turmeric
salt and pepper
2 teasp. sugar
juice of 1 lemon

Peel and wash the celeriac and cut into pieces of roughly the same size. Put them into a saucepan with the rest of the ingredients and enough water to cover.
Cook, uncovered, for 10-15 minutes over a low heat until the celeriac is soft and the liquid is absorbed, turning the pieces over and raising the heat, if necessary, to reduce the sauce a little at the end.
Serve cold.
This recipe is from Tamarind and Saffron by Claudia Roden, published by Penguin Books.

We’ve just had a wonderful party at the Ballymaloe Cookery School – a Slow Food celebration for the special people who produce our food all year round – the gardeners, farmers, cheesemakers, fish smokers, bread bakers, organic producers… This was our way of saying thank you to at least some of the dedicated people who provide us with fine quality, fresh natural produce, which enables us to serve the kind of food for which Ballymaloe has become famous. Much is local and whenever possible organic.

This food is produced by a variety of passionate people, many artisanal producers, others with larger concerns, all with one thing in common, each and every one is committed to producing top quality, safe, wholesome, health-giving food.

We had a lively gathering, there was music and fun and a wonderful conviviality. People came laden with gifts of their lovely produce, wonderful smoked fish – warm and cold smoked tuna, real kippers and wild salmon from Sally Barnes of Woodcock Smokery near Castletownshend, haunting juicy smoked chicken and wild salmon from Anthony Cresswell of Ummera in Timoleague, smoked sprats and more gorgeous smoked salmon, and a fresh organic salmon from Frank Hederman which we promptly cooked and served warm with a homemade mayonnaise. Fingal Ferguson of Gubbeen cooked some of his maple smoked bacon and Willie and Avril Howe from Rosscarbery who produce free range pork, cooked pan after pan of their juicy sausages.

Our son Isaac fired up the wood-burning oven and turned out the most delicious thin crust pizzas topped with oven roasted tomato sauce, melting cheese, chorizo sausage and marjoram. Others had Gubbeen bacon and buttery cabbage, others were topped with garlic butter, all were gobbled up appreciatively.

Nora Aherne who rears us the most delicious free range ducks, geese and turkeys was there, Michael Cuddigan our local butcher couldn’t make it, he was busy looking after his Saturday afternoon customers.

There was a wonderful gathering of cheesemakers, Mary Burns of Ardrahan arrived first bearing a box of the most exquisite mature baby Ardrahan cheeses, rich and pungent. Next came a bus load of wonderful people from West Cork led by cheesemakers Giana Ferguson of Gubbeen and Jeffa Gill of Durrus – all the way from Tipperary came Breda Maher who makes the much loved Cooleeney Cheese and Jane and Louis Grubb with a gorgeous Cashel Blue Cheese and one of their sheep’s milk cheeses, and Dick and Anne Keating who make the delicious Baylough cheese near Clogheen. Dicky and Sinead Willems whose superb Coolea Cheese won the Supreme Award at the British Cheese Show last year also came along and Veronica Steele journeyed all the way from the Beara Peninsula. New to me was Maja Binder from Castlegregory in Co Kerry who makes raw milk washed rind cheeses, she sells it to the lucky people of West Cork at the Bantry Fair on Fridays. Fiona Corbett, cheese guru from Sheridans Cheese Shop in Dublin drove all the way from the capital to be with us all, she brought a gorgeous hunk of Giorgio Cavero 2 year old Parmigiano Reggiano and some delicious Membrillo Spanish Quince Paste.
Last time I met Fiona, she and Seamus Sheridan and Marianne Kraus were manning the Irish Farmhouse Cheese stall at the Slow Food Salone del Gusto in Turin last October – always a joy to meet these passionate foodies with such an uncompromising commitment to quality food – their enthusiasm, even for the uninitiated is infectious, it is thanks to them that Ireland has a presence we can be proud of at the largest artisanal food fair in the world.
Can you imagine the feast we had. We had a huge salad bowl of organic salad leaves from the greenhouses, cucumber pickle, a chunky mushroom soup, and some gorgeous breads – at a guess about 14 or 15 different types. Many of the Slow Food members brought home made breads and other goodies. Patsy Ryan of Arbutus arrived with a huge basket of Declan’s freshly baked breads. Caroline Dare brought a selection of her organic breads from Organico in Bantry, Cornelia O’Keeffe contributed several varieties of multi-grain bread Olivier Baugouan from Tralee drove over to Shanagarry after he had packed up in Limerick Farmers’ Market and brought a seaweed tapenade and some gorgeous pickled herrings.

Yom Colbert and Gar Granville who were gardeners here last summer, played terrific music with their friends oyster farmer Rupert Hugh Jones and masseur Pete Thompson.

Many of our friends from the Farmers Market in Midleton came too and brought lots of goodies

Melted Gubbeen Cheese with Winter Herbs

Giana Ferguson tells me that this is also irresistible with Cooleeney Cheese
Serves 6-8
1 baby Gubbeen
freshly chopped thyme
1 large or 2 small garlic cloves, finely chopped
freshly ground pepper
tin foil
Preheat the oven to 180C/350F/Regulo 4. Cut a square of tin foil approximately 12 inches.
Split the cheese in half around the equator. Put the base on to the centre of the tin foil, sprinkle the cut surface generously with freshly chopped herbs, choped garlic and some freshly ground black pepper.
Top with the other part of the cheese. Gather up the edges but allow a little vent for the steam to escape. Bake in a moderate oven for 20-30 minutes or until soft and melting. Cooleeney would be perfect in about 10 minutes.
Open the parcel. Lift off the rind and eat the soft herby, melting cheese with lots of crusty bread, boiled potatoes and a green salad. Exquisite!

Baked Eggs with Smoked Salmon or Smoked Mackerel

These may be served as a starter or snack and there are infinite variations on the theme. A delicious treat using some locally smoked fish and free range eggs.
Serves 4
4 fresh eggs, preferably free-range
½ oz (15 g/1/8 stick) butter
6-8 tablespoons cream
Salt and freshly ground pepper
4 small ramekins
Lightly butter the 4 ramekins. Put 1 tablespoon of chopped smoked salmon or flaked smoked mackerel in the base of each ramekin. Add 1 –2 tablespoons (¼oz – ¼ cup) of chopped parsley to the cream and proceed as in the basic recipe.
Heat the cream; when it is hot, spoon about 1 tablespoon into each ramekin and break an egg into the cream. Season with salt and freshly ground pepper. Spoon the remainder of the cream over the top of the eggs. Place the ramekins in a bain-marie of hot water, cover with tin foil or a lid and bring to simmering point on top of the stove. Continue to cook either gently on top of the stove, or in a moderate oven, 180C/350F/regulo 4, 12 minutes approx. for a soft egg, 15 minutes for a medium egg and 18-20 minutes for a hard egg. Serve immediately.

Carrot Cake

Frank O’Neill brought some of the delicious carrot and chocolate cakes that people beat a path to his stall for at the Midleton Farmers Market every Saturday. I don’t feel it would be quite fair to ask Frank for his secret recipe, so here is another one given to me by Iris Sheane. We make it with local carrots from Patrick Walsh here in Shanagarry.
7 oz (200g) brown sugar
6 fl.oz (170ml) vegetable oil
2 eggs
4 oz (110g) wholemeal flour
5 oz (140g) grated carrot
2 oz (50g) chopped walnuts
1 teasp. cinnamon
1 teasp. bread soda
Using mixer, slowly add oil to sugar, beat well. Add eggs and beat again. Fold in all the other ingredients. Put into a lined 8 inch (20.5cm) high sided round tin.
Bake in preheated oven 350F/180C/regulo 4) for 1-1½ hours.
When cool top with this cream cheese topping.
Topping (this makes enough to ice 2 cakes)
4½ oz (125g) cream cheese
3 oz (85g) icing sugar
3 oz (85g) butter
grated rind of 1 orange.
Cream all the ingredients together.

Simply Nutritious Wholemeal Bread

This is a more modern version of Soda Bread, couldn’t be simpler, just mix and pour into a well greased tin.
This bread keeps very well for several days and is also great toasted.
Makes 1 loaf
400g (14 oz/scant 3 cups) stone ground wholemeal flour
55g (2oz) white flour, preferably unbleached
1 tablespoon (1 American tablespoon + 1 teaspoon) bran
1 tablespoon (1 American tablespoon + 1 teaspoon) wheatgerm
1 level teaspoon (2 American teaspoon) bread soda, sieved (Bicarbonate of Soda/Baking Soda)
1 teaspoon (1 American teaspoon) salt
1 teaspoon (1 American teaspoon) soft dark brown sugar
1 egg, preferably free range
1-2 tablespoons (2 American tablespoons + 2 teaspoons) arachide or sunflower oil, unscented
450ml (15fl oz/12 cups) buttermilk or sour milk approx. (put all the milk in)
Sunflower or sesame seeds optional
Loaf tin – 9 inches (23cm) x 5 inches (12.5cm) x 2 inches (5cm)

Preheat oven to 2001C/4001F/regulo 6.
Put all the dry ingredients including the sieved bread soda into a large bowl, mix well. Whisk the egg, add the oil and most of the buttermilk. Make a well in the centre of the dry ingredients and pour in the liquid, mix well and add more buttermilk if necessary. The mixture should be soft and slightly sloppy, pour into an oiled tin and bake for 60 minutes approx, or until the bread is nice and crusty and sounds hollow when tapped. Cool on a wire rack.