The Euro-Toques Food Awards are back after an absence of three years (2020 was a virtual event due to Covid). The original awards were established in 1996 by my lovely mother-in-law Myrtle Allen, one of the great pioneers of local food to recognise and celebrate the very best food that Ireland produces. She would undoubtedly be thrilled to see how the movement has gathered momentum since the early days.

The Euro-Toques Food Awards continue to be a unique opportunity for chefs to acknowledge the work of small artisan producers whose produce they rely on to create their unique food.
This year, six awards were presented under the categories of WATER, LAND, FARM, DAIRY, ARTISAN PRODUCE and CRAFT
Two Cork producers were among the six prestigious award winners.  The ARTISAN PRODUCE award went to Killahora Orchards and Rare Apple Ice Wine. Innovative cousins David Watson and Barry Walsh’s orchards date back to 1837. Their range also includes an apple port, a pét-nat and a light sparkling perry made from their pears.
The Skeaghanore Ducks from West Cork, beloved by so many chefs, won the FARM Awards. Helena Hickey believes that the salty air wafting in from Roaring Water Bay imparts a unique taste, acting as a pre-salting agent enhancing the flavour of their hand reared Pekin ducks.
KELLY’S Mussels scooped the award in the WATER category. Their sustainably farmed, native mussels grow on mussel rafts along the Galway coastline. Plump, nutrient dense, and absolutely delicious.
At a time when there is so much faux honey on sale, it was brilliant to see so many superb Irish honeys nominated. Olly’s Farm honey from Dublin, Hive Mind from Cork, Brookfield Farm honey from Tipperary but the winner in the LAND category went to Noel and Heather Leahy for their raw native Irish bee honey collected from traditional hives on the slopes of Sliabh Aughty Mountains near Loughrea in East Galway. Keep an eye out also for their Hot Honey flavoured with chilli flakes and poitín. Delicious, drizzled over a pizza or a rasher sandwich.
In the DAIRY section, Aisling and Michael Flanagan’s unctuous Velvet Cloud, sheep’s milk yoghurt from Claremorris in Co. Mayo won the award. Lacaune and Friesland sheep produce the milk for their range of products. I also loved their deeply flavourful semi-hard, Rockfield cheese and creamy sheep’s milk labneh already prized by the chefs and a must have ingredient for many.
Last, but certainly not least, another intriguing product, Wildwood Balsamic made by artist turned artisan vinegar maker, Fionnan Gogarty. He makes his vinegars from foraged ingredients from the mountains, hedgerows, seashore and gardens of Co. Mayo. Transforming them slowly into vinegars of rare flavour and beauty. Just a few drops of these precious potions enhance the flavour of a myriad of dishes.
The awards were hosted by Kevin and Catherine Dundon at Dunbrody House in Co. Wexford were attended by many of the producers and Euro-Toques chefs who are committed to sourcing and supporting the very best Irish artisan produce. A brilliant, convivial and inspiring event!

Kelly’s Mussels and Clams with Lemongrass and Coconut

Serve either as a starter or with some homemade bread and salad as a light main course.

Serves 4 as a main course

900g Kelly’s mussels

450g Kelly’s clams

25g butter

1 shallot, finely chopped

2 cloves garlic, pureed

2 lemongrass stalks, finely chopped

1 glass white wine

1 x 400ml tin coconut milk

2-4 tbsp lime juice

sea salt and cracked black pepper

chopped coriander

Sauté the shallots, garlic and lemongrass in butter, add the wine and reduce by half. Add the coconut milk, lime juice and season, boil and reduce by half.

Add the mussels and clams, season and add chopped coriander.

Skeaghanore Duck Breast with Beetroot, Blackcurrant and Dahlia Salad

Beetroot and blackcurrant are a surprisingly good Summer combination.  Who knew you could enjoy the flowers of your dahlias in your salad.

Serves 4-6

4 Skeaghanore duck breasts

flaky sea salt and freshly ground pepper

Beetroot, Blackcurrant and Dahlia Salad (see recipe)

flat parsley

First make the Beetroot, Blackcurrant and Dahlia Salad.

15 minutes or more before cooking, score the fat on the duck breasts in a criss-cross pattern.  Season on both sides and allow to sit on a wire rack.

When ready to cook, dry the duck breasts with a clean tea towel or kitchen paper.

Put fat side down on a cold pan-grill, turn on the heat to low and cook slowly for 15-20 minutes, or until the fat has rendered and the duck skin is crisp and golden.

Flip over and cook for a couple of minutes, or transfer to a preheated moderate oven, 180°C/Gas Mark 4, until cooked to medium rare or medium, 5-10 minutes, depending on the size of the duck breasts.  Allow to rest for 5 minutes or more. 

Put a portion of beetroot and blackcurrant salad on each plate. Thinly slice or dice the duck breasts into 8mm and arrange or scatter on top of the salad.  Sprinkle with sprigs of flat parsley and dahlia petals and marigold leaves if using. Add a few flakes of sea salt and serve.

Beetroot, Blackcurrant and Dahlia Salad

Such an obvious combination but one I hadn’t tried until I tasted it in Sweden. We already love the marriage of raspberries and beetroot. This recipe can be served as a starter or an accompanying salad.

Serves 8

450g pickled beetroot 

200g sugar

450ml water

1 onion, peeled and thinly sliced

225ml white wine vinegar

110–225g blackcurrants

wine coloured dahlias and maybe a few marigold petals.

Roast or boil the beetroot.

Meanwhile, make the pickle.

Dissolve the sugar in water, bringing it to the boil. Add the sliced onion and simmer for 3-4 minutes. Add the vinegar, pour over the peeled sliced (diced or cut into wedges) beet and leave to cool.

Add the blackcurrants to the pickle, bring back to the boil and then turn off the heat.

If serving the salad as an accompaniment.

Surround the serving plate with blackcurrant leaves.  Pile the salad into the centre, decorate with flowers and serve.

Classic Roast Stuffed Skeaghanore Duck with Sage and Onion Stuffing, Bramley Apple Sauce and Gravy

What’s not to love about a crispy roast duck with all the trimmings…

Serves 4

1 free range Skeaghanoreduck, 1.8kg approx.

Sage and Onion Stuffing

45g butter

75g onion, finely chopped

100g soft white breadcrumbs

1 tbsp fresh sage, freshly chopped

salt and freshly ground pepper

Stock

neck and giblets from duck

1 carrot, sliced

1 onion

bouquet garni

2-3 peppercorns

Bramley Apple Sauce

450g cooking apples, (Bramley Seedling)

50g sugar approx. depending on tartness of the apples

1-2 dsp water

To make the stock, put the neck, gizzard, heart and any other trimmings into a saucepan with 1 medium carrot cut in slices and the onion cut in quarters.  Add a bouquet garni of parsley stalks, small stalk of celery and a sprig of thyme.  Cover with cold water and add 2 or 3 peppercorns but no salt. Bring slowly to the boil and simmer for 2-3 hours.  This will make a delicious stock which will be the basis of the gravy. 

Meanwhile, singe the duck and make the stuffing.

To make the stuffing, melt the butter and sweat the onion on a gentle heat for 5-10 minutes until soft but not coloured, add the breadcrumbs and sage.  Season with salt and pepper to taste.   Unless you plan to cook the duck immediately allow the stuffing to get cold.

When the stuffing is quite cold, season the cavity of the duck and spoon in the stuffing.  Truss the duck loosely.

Roast in a moderate oven 180˚C/Gas Mark 4 for 1 ½ hours approx. 

To make the bramley apple sauce.

Peel, quarter and core the apples, cut pieces in two and put in a small stainless steel or cast-iron saucepan, with the sugar and water, cover and put over a low heat, as soon as the apple has broken down, stir and taste for sweetness.

When the duck is cooked, remove to a serving dish, allow to rest while you make the gravy. Degrease the cooking juices (keep the duck fat for roast or sauté potatoes).  Add stock to the juices in the roasting pan, bring to the boil, taste and season if necessary.   Strain gravy into a sauceboat. Serve warm with the duck and bramley apple sauce.

Goat Rendang

A wonderful slow cooked dish from Malaysia, Indonesia and Sumatra usually served for feasts and celebrations.  It should be chunky and dry, yet succulent – lamb or beef may be substituted if goat is unavailable.

Serves 8

1 ½ kg goat meat

5 shallots, chopped

4 cloves garlic, chopped

3cm root ginger, roughly chopped

4 red chillies, seeded and roughly chopped, or 2 teaspoons chilli powder

1 bay leaf

1 stalk fresh lemongrass, bruised

1 teaspoon turmeric

salt and freshly ground pepper

3 x 400g cans of coconut milk

mint leaves

lime segments

Cut the meat into 4cm cubes. Purée the shallots, garlic, ginger and chillies in a food processor. Put all these ingredients in a wide sauté pan or a wok, add the bay leaf, lemongrass, turmeric, salt and meat and cover with coconut milk. Stir and bring to the boil on a medium heat, uncovered. Reduce the heat and allow to bubble gently for 1 ½ hours, stirring from time to time. By this time the coconut milk should be quite thick.

Continue to cook stirring frequently until the coconut milk starts to get oily.  Keep stirring until the oil is reabsorbed by the meat.  Taste and add more salt if necessary.

Serve hot with a bowl of fluffy rice.  We like to serve some fresh mint leaves and segments of lime with the rendang.

Note

Rendang keeps well in the fridge and reheats perfectly.

Honey Mousse with Lavender Jelly

Taken from Ballymaloe Desserts by JR Ryall, published by Phaidon

The honey mousse in this dish was adapted from a recipe in Lindsey Shere’s wonderful book, Chez Panisse Desserts. In her recipe, Lyndsay suggests to serve the mousse with figs, raspberries or peaches, or to garnish it simply with lightly toasted sliced almonds. The delicate honey mousse alone contains no refined sugar, just honey, and it pairs so nicely with virtually all Summer fruits. It also pairs beautifully with lavender, and for a short while every year in June, before lavender comes into full bloom, I like to set a layer of lavender flavoured jelly over the top of the mousse.

I always use fresh lavender when preparing the jelly for this dish – the flavour of dried lavender is not the same – and when the small blue buds are added to the hot syrup they release their fragrant oil, and for a fleeting moment the herbs volatile aroma fills the kitchen in the most pleasing way.

Serves 6

For the honey mousse

350ml cream

2 gelatine leaves

2 tbsp water

60ml best quality local honey

1 tbsp Grand Marnier

1 large egg

For the lavender jelly

110g caster sugar

250ml water

14 fresh lavender heads, to infuse

2 gelatine leaves

12 fresh lavender heads (to decorate)

Have a pretty 1.2 litre serving bowl to hand. 

For the honey mousse: Whip the cream to soft peaks and hold in the fridge until needed. Soak the gelatine leaves in cold water for 5 minutes. Warm 2 tablespoons of water in a small saucepan, add the softened gelatine leaves and stir to dissolve completely. Then add the honey and Grand Marnier and mix until everything is combined. Now whisk the whole egg until light and quadrupled in volume, this takes approximately 5 minutes using an electric mixer on high speed. Fold the whisked egg into the whipped cream. 

Add one third of the cream into the honey mixture and mix to combine, it will take a minute of mixing for the two to blend – the sweet liquid is much denser than the fluffy cream. Finally, fold in the remaining two thirds of the cream. Pour the honey mousse into a serving bowl and place in the fridge until set, approximately 4 hours.

For the lavender jelly: Put the sugar and water in a heavy bottomed saucepan and bring slowly to the boil. Once the syrup has boiled, remove from the heat and add the lavender heads. Take time to enjoy the wonderful lavender perfume as the syrup cools to room temperature. Pass the syrup through a fine sieve to remove the lavender heads. Next, soak the gelatine leaves in cold water for 5 minutes. Warm a little of the lavender syrup, add the softened gelatine leaves and stir to dissolve. Add the remaining lavender syrup into the dissolved gelatine and mix well. Arrange 12 fresh lavender heads on top of the honey mousse. When the lavender mixture has cooled to room temperature once more, carefully spoon it over the surface of the mousse to cover the lavender flowers. Place in the fridge until the jelly is set.

Strawberries and Wildwood Balsamic Vinegar with Softly Whipped Cream

Many years ago, Marcella Hazan showed me how balsamic vinegar hugely enhances the flavour of strawberries.  Use one of the Wildwood balsamic vinegars for this recipe.

900g ripe, strawberries, stalks and hulls removed

1-2 tbsp Wildwood aged Balsamic vinegar

1-2 tbsp caster sugar

Put the hulled strawberries into a bowl, sprinkle with balsamic vinegar and sugar, leave to marinate for 10-15 minutes, stirring from time to time.

Serve at room temperature with softly whipped cream.

Nothing beats the tantalising aroma of a piece of good beef, a lamb chop or a whole fish sizzling on an outdoor grill or barbecue. 

I’m daydreaming as the rain pours down in torrents, but the sun WILL shine again, and I’ll be out like a flash to grill up a storm. 

I really love to cook over fire, I can make magic in a little circle of stones on the strand. Even sausages take on a new dimension of flavour when eating outdoors but during these crazy uncertain weather patterns you can’t beat the Weber covered barbecue. It’s brilliant for a barbecued pizza, a super easy way to feed lots of family, friends, hungry kids and teenagers. 

Just make a batch of pizza dough. Sounds like a lot of bother but honestly it isn’t, just mix the few ingredients, knead for a couple of minutes, cover the bowl and let it rise until soft and pillowy while you get some toppings together.

Everyone can have fun shaping, topping and cooking the pizzas and all you need is a big bowl of fresh greens and maybe a gorgeous summer tomato salad with lots of fresh basil.

For a more sophisticated barbecue, how about a butterflied shoulder of lamb marinated with lots of spices. This Madhur Jaffrey version is definitely one of my favourites, have a bowl of banana raita, some Ballymaloe relish, a few poppadums and you have a feast.

Here too are a few riffs on sausages, my favourite is simply a slick of Colman’s mustard, not the ready mix but the powder which really packs a punch. I just add a little water to make it into a soft paste, it does wonders for even a nondescript sausage and really clears the sinuses.

Its peak summer fruit at present, lots of currants and berries, which of course you can serve just as they are, piled up in a bowl with lots of cream and a good sprinkling of castor sugar and maybe a scattering of shredded mint leaves. Hope you loved the summer fruit salad flavoured with the haunting lemony aroma of sweet geranium leaves from a couple of weeks ago.  It’s fresh and gorgeous and actually keeps in the fridge for up to a week. We love it for breakfast too with a dollop of yoghurt. This sweet geranium plant which as you all know is one of my signature flavours is a must to have on your windowsill. You’ll find it in many Garden Centres… the Latin name is Pelargonium graveolens. Look out for it, you’ll find so many ways to use it – If you don’t already have it, you’ll wonder how you ever lived without it…

But this week, let’s make delicious use of the apricots that we’ll have for just a few more weeks.

Chargrilled Pizza

Pizza Margherita is possibly the most traditional and universally popular pizza in Italy.  You’ll need a Weber style barbecue with a lid for chargrilled pizza.  Vary the toppings as you fancy.

Makes 1 – serves lots

150g quick and easy pizza dough (see recipe)

175g Mozzarella cheese, grated

3 tbsp extra virgin olive oil

flaky sea salt and freshly cracked pepper

4 tbsp tomato fondue or tomato sauce

1 tbsp Parmesan (Parmigiano Reggiano is best), freshly grated

1 dsp freshly chopped basil or annual marjoram

Slice mozzarella and sprinkle with the olive oil.  Season with flaky sea salt and freshly cracked pepper. 

Heat the barbeque to medium temperature.

Roll out pizza dough to a 30cm rectangle or circle, about 5mm thick.  Brush one side with olive oil.

Gently place the oiled side of the dough on the grid in the centre of the barbecue, directly over the heat.  Cover and cook for 3-4 minutes until the bottom of the crust is well marked and browned.  Flip it over.

Sprinkle the grated Mozzarella over the cooked side of the crust, within 2.5cm of the edge. Spread the drained, well-seasoned tomato fondue over the top. Sprinkle with the freshly grated Parmesan.   Season very well with salt and freshly ground black pepper. Close the lid and cook until the bottom is well browned, toppings are warm, and cheese is bubbly, about 5-8 minutes.

Sprinkle lots of freshly chopped basil or marjoram on top, cut into pieces and serve immediately.

Quick and Easy Pizza Dough

The beauty of this recipe is that it is so quick and easy, using this fast acting yeast does away with the first rising.  By the time your tomato fonduesauce is bubbling, your pizza base will be ready for its topping! This dough also makes delicious white yeast bread which we shape into rolls, loaves and plaits.

Makes 8 x 25cm pizzas

680g strong white flour or 600g strong white flour and 110g rye flour

2 level teaspoons salt

15g sugar

50g butter

1 packet fast acting yeast

2-4 tablespoons olive oil

450 – 500ml lukewarm water – more if needed

In a large wide mixing bowl, sieve the flour and add in the salt, sugar, rub in the butter and fast acting yeast, mix all the ingredients thoroughly.

Make a well in the centre of the dry ingredients, add the oil and most of the lukewarm water.  Mix to a loose dough.  You can add more water or flour if needed.

Turn the dough onto a lightly floured work top, cover and leave to relax for about 5 minutes. 

Then knead the dough for about ten minutes or until smooth and springy (if kneading in a food mixer with a dough hook, 5 minutes is usually long enough).

Leave the dough to relax again for about ten minutes.  Shape and measure into 8 equal balls of dough each weighing approximately 150g.  Lightly brush the balls of dough with olive oil.

If you have time, put the oiled balls of dough into an oiled bowl and cover or reusable Ziploc bag and chill.  The dough will be easier to handle when cold, but it can be used immediately. 

On a well-floured work surface roll each ball into about a 25cm disk.  I find it convenient to pop a few rolled out uncooked pizza bases into the freezer.  You can take one out, put the topping on and slide it straight into the oven.  What could be easier!

Tomato Fondue

Tomato fondue is one of our great convertibles, it has a number of uses, we serve it as a vegetable or a sauce for pasta, filling for omelettes, topping for pizza.

Serves 6 approximately

2 tbsp extra virgin olive oil

110g sliced onions

1 clove of garlic, crushed

900g very ripe tomatoes in Summer or 2 tins (x 400g) of tomatoes in Winter, but peel before using

salt, freshly ground pepper and sugar to taste

1 tbsp of any of the following:

freshly chopped mint, thyme, parsley, lemon balm, marjoram or torn basil

Heat the oil in a stainless-steel sauté pan or casserole.  Add the sliced onions and garlic toss until coated, cover and sweat on a gentle heat until soft but not coloured – about 10 minutes. It is vital for the success of this dish that the onions are completely soft before the tomatoes are added.  Slice the peeled fresh tomatoes or chopped tinned tomatoes and add all the juice to the onions.  Season with salt, freshly ground pepper and sugar (tinned tomatoes need lots of sugar because of their high acidity).  Add a generous sprinkling of herbs. Cover and cook for just 10-20 minutes more, or until the tomato softens, uncover and reduce a little.  Cook fresh tomatoes for a shorter time to preserve the lively fresh flavour. 

Tinned tomatoes need to be cooked for longer depending on whether one wants to use the fondue as a vegetable, sauce or filling.

Note: A few drops of Balsamic vinegar at the end of cooking greatly enhances the flavour.

Madhur Jaffrey’s Butterflied Leg of Lamb

Ask your local butcher to butterfly the leg of lamb for you – it’ll take a bit of time to make the marinade, a labour of love but so worth it.  Don’t be intimidated by the long list of ingredients, it’s only a matter of adding all the spices to the mix.

Serves 10 – 12

1 leg of lamb, butterflied (3.4-4kg)

1 medium sized onion, coarsely chopped

1 piece of fresh ginger 7.5cm x 2.5cm long, peeled and coarsely chopped

7 cloves of garlic, peeled and coarsely chopped

175ml freshly squeezed lemon juice

1 tbsp ground coriander

1 tbsp ground cumin

1 tsp Garam Masala (see recipe)

1 tsp ground turmeric

¼ tsp ground mace

¼ tsp ground nutmeg

¼ tsp ground cinnamon

¼ tsp ground cloves

225g olive oil

2-2 ½ teaspoons salt

¼ teaspoon freshly ground pepper

Garnish

Spring onion and radishes

Ballymaloe Relish (optional)

Whizz the onion, ginger, garlic and 4 tablespoons of lemon juice in a food processor or liquidise for about a minute.  Put this paste into a bowl, add the rest of the ingredients and mix well.

Cut off all the fat and tissue from the meat and make lots of holes in it with the point of a knife, rub the paste well into the meat and make sure it goes into the holes.

Cover and refrigerate for 24 hours.

Turn it over several times during that period. Light the barbecue 15 minutes ahead if you are using natural charcoal otherwise 45 minutes or better still an hour before you start to cook. Lift the meat out of the marinade and drain for a few minutes. Sear on both sides first then raise the rack to the uppermost notch and cook for 20 minutes on each side. Brush frequently with the marinade until it’s all used up. The meat needs to cook for about 50 minutes in total and should be very dark on the outside but still pinkish inside.

To Serve

Slice into thin slices with a sharp knife. Serve immediately on a hot serving dish garnished with spring onions, radishes and flat parsley.  Add a bowl of yoghurt and fresh mint or a raita.  Ballymaloe Relish is a particularly delicious accompaniment.

Variation

Spicy Lamb Kebabs

Serves 10 – 12

The meat can be cut into 2.5cm cubes and marinated as above. Thread 5 or 6 on a skewer, grill for 8-10 minutes on a rack over hot coals.  Serve with a green salad.

Madhur Jaffrey’s Garam Masala

A brilliant spice, mix to use on lamb, beef, pork, chicken…  Commercial garam masala loses its aromatic flavour very quickly, so it’s far better to make your own kind.  Grind it in small quantities so that it is always fresh and used up quickly.  Brilliant to use as a rub also.

Makes about 3 tablespoons

1 tbsp green cardamom seeds

1 x 5cm piece of cinnamon stick

1 tsp cumin seeds

1 tsp whole cloves

1 tsp black peppercorns

½ whole nutmeg

Put all the ingredients into a clean electric coffee grinder and whizz for about 30 seconds or until all the spices are finely ground.  Store in a dark place in a tiny screw top jar and use up quickly.  Don’t forget to clean out the coffee grinder really well or your coffee will certainly perk you up!  Better still, if you use spices regularly, keep a grinder specially for that purpose.

Banana and Cardamom Raita

One of my favourite raitas, you’ll want to eat it by the spoonful and also dollop on granola for breakfast too…!

Serves 6 approximately

25g approx. raisins or sultanas

15g blanched slivered almonds

90ml natural yoghurt

40ml cream

40ml sour cream

1 dsp pure Irish honey

2-4 firm ripe bananas depending on size

pinch of salt

3-4 green cardamom pods

Pour boiling water over the raisins or sultanas, leave for 10 minutes.

Toast the almonds (watch them, they burn really easily).

Remove the seeds from the cardamom pods, crush in a pestle and mortar.  Mix the yoghurt with the creams and cardamom, add the honey, taste and add more if needed. Add the raisins. Slice the bananas, season with a pinch of salt and add to the yoghurt base. Turn into a serving bowl and scatter with toasted almonds, chill for an hour if possible.

Serve with curries and spicy dishes.

Sausages with Honey and Grainy Mustard and variations

Super easy and delicious.  Everyone including children love these honey and mustard sausages, even if there’s lots of other fancy food.  They are brilliant to nibble with drinks while waiting for the remainder of the food to be ready.

Makes about 30

450g good-quality sausages

2 tbsp Irish honey

2 tbsp Irish grainy mustard (such as Lakeshore wholegrain mustard with honey)

Prick the sausages and cook on the grill, turning occasionally until cooked and golden. 

Mix the honey with the mustard. Toss the sausages in the honey and mustard mixture and serve hot or warm. 

Variations

Sesame and Honey Sausages

Add 2 tbsp of sesame seeds to the above recipe and omit the mustard.

Honey and Rosemary Sausages

Add 2 tbsp of freshly chopped rosemary to 4 tbsp of honey.

Sweet Chilli and Lime

Use 4 tbsp of sweet chilli sauce and the juice of ½ – 1 lime, depending on size.

Poached Apricots with Sweet Geranium Leaves

A gorgeous combination – another way to use the leaves of your sweet geranium plant.

Serves 4-6

4-6 large lemon scented geranium leaves (Pelargonium Graveolens)

175g sugar

225ml cold water

450g fresh apricots, left whole or cut in half and stoned

To Serve

Jersey pouring cream or Sweet Geranium Cream (see recipe)

Put the sweet geranium leaves into a saucepan with the sugar and water and bring slowly to the boil. Meanwhile, add the apricots whole or if you prefer, slice the apricots in half and remove the stones.  Cover the saucepan and simmer until the apricots are soft (5-10 minutes depending on ripeness and whether they are stoned or not).  Turn into a bowl, serve chilled with Jersey pouring cream.

Variation

Poached Apricots with Lemon Verbena

Substitute 6 lemon verbena leaves for sweet geranium in the master recipe and proceed as above

Sweet Geranium Cream

600ml cream

3–4 sweet geranium leaves (Pelargonium Graveolens)

Put the cold cream into a saucepan with the geranium leaves.  Bring slowly to the shivery stage over a low heat.  Allow to cool. Whip softly and serve.

This week, I thought I would pick just three glorious summer fruits and share some of my favourite recipes.

I love cherries, but mostly I love to eat them fresh, rather than cooked.  That’s unless of course one can find morello cherries which make the most delicious pies.  They are smaller and far more tart but cook deliciously with a bittersweet flavour.

I hate cheesecake with a passion but try this irresistible version with a crunchy kataifi base and a tumble of stoned cherries scattered over the creamy mascarpone topping with lots of fresh mint and coarsely chopped Iranian pistachios.

Cheesecake will never be the same again.  I’m indebted to Sarit and Itamar from Honey and Co for introducing me to this concept, one can vary the fruit on top.

How about tossing some stoned cherries into a ‘green’ salad, cherries also add a delicious pop of sweetness to savoury dishes.

I like to keep a beautiful organic watermelon as a standby in the fridge all summer long, what could be more versatile – a cool, super refreshing dessert in a twinkling or a juicy addition to both sweet and savoury salads. We also love watermelon lemonade or a crystally granita. This combination of watermelon with tomatoes and radishes, a little red onion and lots of fresh herbs is also super delicious and a few added cherries wouldn’t hurt. 

All these fruits are standby desserts during the high summer days.  What’s not to love about a big bowl of cherries – no need for any further embellishment.

And how about ripe raspberries piled high with a little bowl of caster sugar and a jug of rich, yellow Jersey cream. 

As ever, I urge you to think about planting some of your own fruit and can you imagine the joy of picking cherries from your very own cherry tree. 

We are super fortunate to have lots of grandchildren living close by, one of my greatest summer joys is to watch and sometimes join them when they are deliriously picking berries straight off the bushes, what wonderful childhood memories they will have…

It’s worth planting some raspberry canes or fruit trees just for the sheer joy of watching their delight, not to mention learning where their food comes from – direct from Mother Nature rather than just a supermarket shelf…

Beetroot, Raspberry, Honey and Mint Salad

This is a surprising but delicious combination of raspberries and beetroot that I first came across in a restaurant in London. Now we use this bizarre sounding duo in several salads and in ice cream to rave reviews. My brother Rory likes to add a few teaspoons of thick yogurt or labneh when serving.

Serves 4

2 cooked beetroots, peeled and very thinly

sliced on a mandolin

24 raspberries

mixed flower honey

freshly squeezed lemon juice

extra virgin olive oil

16 small mint leaves

sea salt and cracked black pepper

Divide the sliced beetroot among 4 white plates.

Cut some of the raspberries in half lengthways and some in cross section slices, and scatter over the beets. Season with salt and freshly cracked black pepper.

Dress the salads with a drizzle of honey, a squeeze of lemon juice and a drizzle of extra virgin olive oil. Sprinkle on the mint leaves and serve.

How to cook beetroot

Leave 5cm leaf stalks on top and the whole root on the beet. Hold it under a running tap and wash off the mud with the palms of your hands, so that you don’t damage the skin; otherwise, the beetroot will bleed during cooking. Cover with cold water and add a little salt and sugar. Cover the pot, bring to the boil and simmer on top, or in an oven, for 15-20 minutes (in May/June when they are young) depending on size (they can take 1-2 hours in late Autumn and Winter when they are tough). Beetroot is usually cooked if the skin rubs off easily and if they dent when pressed with a finger.  If in doubt test with a skewer or the tip of a knife.

Morello Cherry and Pistachio Slice

A gorgeous slice that makes a yummy pud as well as an irresistible treat to nibble with a cup of tea or coffee. I like to leave the stalks on some of the cherries, but you may need to warm your guests to look out for stones. The combination of pistachio and cherries is a very happy one.

Makes 24

175g butter, softened

150g caster sugar

2 organic eggs

150g self-raising flour

25g ground almonds

450g fresh morello cherries, stoned

50g pistachios, coarsely chopped

Preheat the oven to 180°C/Gas Mark 4.

Line a 25.5 x 18cm Swiss roll tin with baking parchment, leaving an overhanging piece at each end.

Put the butter, caster sugar, eggs, self-raising flour and ground almonds into a food processor. Whizz for a few seconds to amalgamate. Spread evenly in the prepared tin.  

Sprinkle the cherries over the top, allowing a little space between the fruit.  I like to leave some whole with their strings on, but one could stone them all.   Sprinkle some pistachios between the cherries.

Bake for 20-25 minutes or until golden brown and well risen. Cut into squares.

Top tip for removing cherry stones.

Find a paper clip, insert into the stalk end of the cherry, rotate and lift out the pip.  You can also do this by pushing up with a straw from the base.  If you do it over the top of a bottle, the pips will fall into the bottle. The latter is a little more wasteful but also works well.

A Crunchy Cheesecake with Cherries and Lemon Verbena

This version will win over even the most virulent cheesecake haters.

Kataifi is an amazing and fun pastry – it is made out of tiny thin shreds of filo that you bake with butter and sugar.  You’ll find it in a Middle Eastern grocery store. Brilliant for stress-free entertaining. 

If you can’t source kadaifi, just use a base of sweet shortcrust pastry.  It’ll still be delicious.  For extra oomph, sprinkle a few tiny pink rose petals over the top of each one.

Makes a generous 4 portions

Kataifi Base

50g melted butter

110g kataifi pastry (or shredded filo)

1 tbsp caster sugar 

Cheesecake Cream
80g full fat cream cheese
50ml extra thick double cream
12g icing sugar
25g local runny honey, raw honey if available

25g smooth, creamy feta
seeds from ¼ vanilla pod (or ½ tsp vanilla extract)

Garnish

a few fresh mint and marjoram leaves

25g pistachios, roughly chopped 

12-20 fresh cherries, halved and stoned (3-5 halves per cheesecake depending on size)

Preheat the oven to 180°C/Gas Mark 4 (160°C fan). 

Put the pastry and sugar into a bowl.  Drizzle with melted butter.  Fluff the pastry by pulling it and loosening the shreds with your hands until it’s evenly coated with the sugar and butter.  Divide into 4 equal amounts, pulling each clump of pastry out of the mass like a little ball of wool.  Lay on a baking tray lined with parchment paper.  They should resemble ‘birds’ nests, each about the size of a drink’s coaster.  Bake for about 15-20 minutes or until golden. Allow to cool and keep in an airtight container until ready to serve. The pastry nests will keep for 2-3 days, so you can prepare them well in advance.

Put all the cheesecake cream ingredients into a large bowl, mix gently with a spatula or a large spoon, using circular folding motions until the mixture thickens and starts to hold the swirls.  Don’t use a whisk. Check that it is sufficiently thick by scooping some onto a spoon and turning it upside-down: it should stay where it is.  If it is still too soft, mix it some more. You can prepare the cheesecake cream in advance (up to 48 hours before serving) and keep it covered in the fridge until it is time to assemble the dessert.

When you come to assemble the dessert, place a pastry nest on each plate and top with a generous scoop of the cheesecake mix.  Sprinkle over the chopped nuts, add a generous scattering of fresh stoned cherries.  If you want to be super-luxurious, drizzle with some raw honey as well.  Decorate with shredded lemon verbena, if unavailable, use mint leaves and maybe a few pale, pink rose petals.

Pan-grilled Chicken Breast with Watermelon Salsa

Serves 4

4 chicken breasts, free-range and organic (fillets removed – skin on unless you’d prefer otherwise)

1-2 tbsp olive oil

Watermelon Salsa

225g (8oz) watermelon, seeded and diced

2 tbsp red onion, chopped

2-3 tbsp coriander leaves, freshly chopped

1 tbsp jalapeno pepper, diced

½ tsp salt

1-2 garlic cloves, crushed

2 tbsp lime juice, freshly squeezed

First make the salsa.

Put all the ingredients into a stainless steel bowl. Taste and allow to stand while you cook the chicken breast.

Heat a cast iron grill pan until quite hot. Brush each chicken breast with oil and season with salt and freshly ground pepper. Place the chicken breasts on the hot grill-pan skin side down and allow to become golden brown on both sides. The grill pan may now be transferred to a preheated moderate oven 180°C/Gas Mark 4. If you are not putting it in the oven – be careful not to burn it. The chicken can take up to 15 minutes to cook depending on size.

Serve on hot plates with watermelon salsa.

Salad of Watermelon, Radish, Tomato and Summer Herbs

A delicious starter or summer lunch.

Serves 6

a thick slice of good bread, sourdough or pan loaf, 150g approx.

a large chunk of watermelon, about 750g with rind (¼ melon approx.)

8 ripe tomatoes (850g)

flaky sea salt and freshly cracked pepper

6 radishes (100g)

4-6 spring onions (50g)

1 fistful fresh mint, coarsely chopped

1 fistful flat parsley sprigs

Dressing

6 tbsp extra virgin olive oil

2 tbsp chardonnay vinegar or freshly squeezed lemon juice

2 tsp runny honey

flaky sea salt and freshly cracked pepper

Preheat a grill.

Tear the bread into uneven chunks, 2cm approx.  Toast the bread under the grill, toss and continue until crispy all over.

Remove the rind from the watermelon, cut into uneven chunks and put into a bowl.  Cut the tomatoes into biggish chunks, season with flaky sea salt and freshly cracked pepper.  Halve or quarter the radishes and add.  Trim and slice both the white and green parts of the spring onions at an angle and sprinkle over the other ingredients.  Add the radish leaves if fresh.

To make the dressing.

Whisk the olive oil, vinegar or freshly squeezed lemon juice, honey and seasoning in a bowl. 

To Assemble

Drizzle the dressing over the salad, toss, add the crusty bread.  Sprinkle on the freshly chopped mint and parsley sprigs.  Toss again.  Taste and correct the seasoning.  Pile up on a serving dish.  Scatter with a few more sprigs of mint and serve as soon as possible.

I’ve just returned from the hugely inspirational Groundswell Regenerative Agricultural Festival in the UK. This was my second attempt to get to this event which is held on Lanark Manor Farm near Weston in Hertfordshire. Last year I got as far as London, but a sudden train strike prevented me from getting to the festival. Since the initial Groundswell eight years ago, there has been an explosion of interest in regenerative farming and food systems change. Originally 400 farmers gathered in the Barn to share ideas in an open minded and positive setting. This year over 5,000 turned up to explore regenerative solutions that subsequent generations will thank us for. It was a broadchurch… from very intensive conventional farmers to organic and biodynamic even some small holders with just a couple of acres to landowners with 6000 plus acre estates… all with a common purpose …

It was a packed program with over 200 speakers including Joel Williams, Nicole Masters, Zach Bush, Anne Bilké, Richards Perkins… Often inevitably two talks that I desperately wanted to hear were running concurrently but most were recorded and will be available on Groundswell’s YouTube channel, so you too, can listen to many of the presentations. Gatherings like this stimulate mindset change and innovation at this challenging time.

If you’re one of the happy gardeners who planted a few packets of seeds in Spring to grow some of your own food, you’re probably overwhelmed with an abundance of beautiful chemical-free produce at present.

There are not even enough meal slots to enjoy all the fresh vegetables. The first tomatoes and cucumbers have ripened in the greenhouse. We’ve had beets and courgettes for several weeks now. The first of the French beans are dangling temptingly from the bean stalks. Chilies are coming fast, floury potatoes, tons of salad leaves and voluptuous basil to make pesto and to toss into salads and pasta dishes. So much work has gone into growing, I can’t bear to waste a scrap, but everything seems to peak together, quite the challenge….

We picked some super ripe loganberries and tayberries in the aptly named Currant and Berry Garden today…such a treat. After we’d enjoyed a simple little feast with a dollop of Jersey cream and a sprinkling of caster sugar, I made the remaining berries into jam – such fun and super easy. The recipe works brilliantly for raspberries too and even though I’ve been making jam since I was a child, I still relish a glow of satisfaction as I line up the jars of my very own homemade jam on the shelves in the pantry, I always think of them as good deeds to admire. 

Purely by coincidence, a copy of ‘The Greens Cookbook’, arrived in the post this week. A Grub Street, reprint of Deborah Madison‘s original book that created a revolution in cooking when it first appeared over 35 years ago. It’s now regarded as a classic and here in this handsome new addition are the recipes that helped to create the boldly original and highly successful Greens Restaurant on San Francisco Bay where I vividly remember eating in the 1980s. 

How about this Summer Garden Salad given to me by my good friend David Tanis.

Basil Pesto

Pesto, the famous Ligurian basil sauce, is best made with summer basil and Italian pine nuts. The price of pine nuts has skyrocketed in recent years, so I now use cashews instead, which work brilliantly. Home peeled almonds are also a good alternative. Homemade pesto takes minutes to make and tastes a million times better than most of what you can buy. To avoid mould growing, clean the top of the jar every time you take some out and cover the surface of the pesto with a layer of olive oil to exclude the air. That way you should be able to use every scrap. I make a wide variety of pesto throughout the year depending on the season – enjoy experimenting with the variations listed opposite or swap the basil leaves for watercress in the recipe below.

Makes approx. 2 x 200ml jars

110g fresh basil leaves

175-225ml extra virgin olive oil

25g cashews or fresh pine nuts (taste when you buy to make sure they are not rancid), chopped

2 large garlic cloves, crushed

50g finely grated Parmesan cheese (Parmigiano Reggiano is best)

sea salt, to taste

Whizz the basil with the olive oil, chopped cashews or pine nuts and garlic in a food processor or pound in a pestle and mortar. Remove to a bowl and fold in the Parmesan cheese. Season to taste.

Pesto keeps for weeks, covered with a layer of olive oil in a jar in the fridge. It also freezes well but for best results don’t add the grated Parmesan until it has defrosted. Freeze in small jars or containers for convenience.

Raspberry, Tayberry or Loganberry Jam

Raspberry jam is the easiest and quickest of all jams to make, and one of the most delicious.  Loganberries, Boysenberries or Tayberries may also be used in this recipe.

Makes 3 x 450g pots

900g fresh raspberries, tayberries or loganberries or a mixture

790g granulated sugar

Wash, dry and sterilise the jars in the oven 100°C/Gas Mark ¼ for 15 minutes.

Heat the sugar in a moderate oven 180°C/Gas Mark 4 for 5-10 minutes.

Put the raspberries into a wide stainless steel saucepan and cook for 3-4 minutes until the juice begins to run, then add the hot sugar and stir over a gentle heat until fully dissolved. Increase the heat and boil steadily for about 5 minutes, stirring frequently.

Test for a set by putting about a teaspoon of jam on a cold plate, leaving it for a few minutes in a cool place. It should wrinkle when pressed with a finger. * Remove from the heat immediately. Skim and pour into sterilised jam jars. Cover immediately.

Hide the jam in a cool place or else put it on a shelf in your kitchen so you can feel great every time you look at it! Anyway, it will be so delicious it won’t last long!

Note

If the jam overcooks, it will be too thick – just add a little boiling water to loosen.

David Tanis’s Summer Garden Salad

Some salads are tossed, while others, like this one, are composed. Feel free to improvise here: A few spinach leaves, watercress, a handful of raw sweet garden peas or fava beans, asparagus or thinly sliced raw artichoke can be nice additions. For a true celebration of early Summer, make sure to gather an assortment of complementary leaves, herbs and vegetables, and arrange them artfully.

Serves 4

For the Vinaigrette

1 small shallot, finely diced

salt and black pepper

50ml lemon juice plus 1 tsp zest

2 tsp Dijon mustard

5 tbsp extra-virgin olive oil

For the Salad

3 medium red or gold beets, cooked and cut into wedges (see Tip)

salt and black pepper

ribbons of peeled carrots

4 handfuls salad greens, preferably a mix of arugula and lettuce, such as Little Gem or Red Oak

5cm piece daikon radish, or 1 medium watermelon radish, peeled and very thinly sliced

1 bunch small radishes or baby turnips, trimmed and halved

1 medium fennel bulb, cored and thinly sliced

4 eggs, boiled for 7-8 minutes, then cooled, peeled and halved

50g fresh mixed herbs, such as sprigs of tarragon, basil, mint, dill or chervil

Nasturtium or Calendula blossoms, for serving (optional)

Make the vinaigrette: Put the shallot in a small bowl, and add a pinch of salt, the lemon juice, zest, and mustard. Whisk until the salt dissolves, then whisk in the olive oil. Taste, and add more salt and pepper to taste.

Start preparing the salad: Put beet wedges in a small bowl, season with salt and pepper, and toss with 1 ½ tablespoons vinaigrette. Set aside.

Put the salad leaves in a large mixing bowl, salt very lightly and dress with ¾ tablespoon vinaigrette. Divide among individual plates or arrange on a platter. Scatter the beets, carrot ribbons, radishes and fennel over the leaves. Arrange the egg halves over the top. Season the eggs with salt and pepper.

Top with the herbs and blossoms, if using. Drizzle the remaining vinaigrette over the salad and serve.

Tip

• To cook beets, place in a roasting pan with 2.5cm of water, tightly cover with foil and bake at 190°C/Gas Mark 5 until tender, about 1 hour. Once cool enough to handle but still warm, slip the skins off the beets. Peeled beets will keep refrigerated for up to a week.

Summer Fruit Salad with Sweet Geranium Leaves

Sweet geranium (Pelargonium Graveolens) and many other varieties of scented geraniums are every present on our windowsills here at Ballymaloe.  We use the delicious lemon scented leaves in all sorts of ways, occasionally we use the pretty purple flowers also to enliven and add magic to otherwise simple dishes.  The crystallized leaves, all frosty and crinkly, are wonderful with fresh cream cheese and fat juicy blackberries.

I discovered this recipe which has now become a perennial favourite quite by accident a few Summers ago as I raced to make a pudding in a hurry with the ingredients I had at that moment.

Serves 8-10

110g raspberries

110g loganberries

110g redcurrants

110g blackcurrants

110g small Strawberries

110g blueberries

110g fraises du bois or wild strawberries 

110g blackberries

Syrup

325g sugar

450ml water

6-8 large sweet geranium leaves

Put all the freshly picked berries into a white China or glass bowl.  Put the sugar, water and sweet geranium leaves into a stainless steel saucepan and bring slowly to the boil, stirring until the sugar dissolves.  Boil for just 2 minutes.   Cool for 4-5 minutes then pour the hot syrup over the fruit and allow to macerate for several hours.  Remove the geranium leaves.  Serve chilled, with softly whipped cream or vanilla ice-cream or on its own.  Garnish with a few fresh sweet geranium leaves.

Summer Berry Jelly with Sweet Geranium Leaves with Sweet Geranium Cream

Sometimes when we have a berry salad leftover, particularly if there is more juice than fruit, we make it into a jelly.  Use 4 teaspoons of gelatine to each 600ml of liquid.  You’ll need 1.2 litres for a large ring mould.  Turn it out carefully onto a large white China plate when it is set, fill the centre with softly whipped cream and decorate with geranium leaves.   

I just love rummaging around in vintage and charity shops. You never know what you’ll come across. Often, I find nothing at all but occasionally I unearth a treasure of no particular interest to anyone else. During a recent trawl through random books in a West Cork shop, I came across what for me is a little gem. A cookbook entitled ‘Talking About cakes with an Irish and Scottish Accent’ by Margaret Bates.

When I went to pay, the sweet lady at the till quipped… “Thought you’d have enough baking cookbooks by now”!

From what I understand, Margaret Bates was vice principal of the Belfast College of Domestic Science in the 1960’s and author of the Belfast Cookbook, ‘Talking About Puddings’ and ‘Talking About Cakes’. The latter is definitely one of my all-time favourite baking books, I owned a paperback copy in the 1970’s which somehow, I managed to mislay. It was chock-a-block with brilliant recipes. Every recipe was tested and retested, over and over again until Margaret was happy that she had perfected the very best version of each for her students and readers. 

I bought this preloved, hardback copy, published in 1964. (Is this a first edition?) for the princely sum of €2.00 – how about that for a bargain!

Every recipe calls for margarine but as you know I don’t do marge so I’ve substituted butter for margarine in every recipe. 

Despite my best efforts, a deep dive into Google yielded little information about Margaret, perhaps some readers may be able to share some further details. Somehow, I understood that she also taught at Atholl Crescent in Edinburgh, but I haven’t been able to verify that.

The book looks really dated and old-fashioned, but don’t jump to conclusions, so many of the recipes are unusual and contemporary, delicious combinations of texture and flavour. 

Margaret has no less than 10 riffs on “good scone recipes” including coconut scones, dates scones, ginger and walnuts scones, Montréal scones…

There is a whole chapter on coffee cakes, another on favourite chocolate cakes and yet another on ginger confections.

The art of making a feather light sponge and super tender Victoria and Genoese sponges with lots of tips on “how to dress them up” deliciously.

She is fairly flaithiúlach with the bottle of sherry and rum and appears to love caraway seeds, which I hated as a child, but absolutely love now. 

There are cakes for the store cupboard and featherlight pastries and curiosities like conversation cakes – “troublesome to make but delicious “, Scots current bun, continues, English, rout biscuits, with five variations, Pitcaithley bannock, rich slim cakes… 

 Keep an eye out for the little paperback, ‘Talking about Cakes’, you may be able to find a copy on eBay. If you love baking, it’s really worth seeking out.

All recipes are taken from ‘Talking About Cakes – with an Irish and Scottish Accent’ by Margaret Bates

A Strawberry Meringue Cake

Strawberry meringue cake is equally at home on the tea-table or as a luscious pudding for a special occasion.  It is unusual in that a thin layer of cake mixture is baked with a covering of meringue and you might well imagine that this arrangement would not really be feasible.  In fact, it works very well, the result having a good eating quality as well as looking most attractive. Two of these are sandwiched together with a generous mixture of strawberries and whipped cream and, while any fruit might be used, one with a sharp flavour is best.

Cake  

50g butter 

110g caster sugar 

4 egg yolks

110g flour

a little vanilla extract 

1 tsp baking powder 

5 tbsp milk 

Meringue 

4 egg whites

225g sugar 

2 tbsp flaked almonds

Filling 

1 punnet strawberries 

225ml cream 

sugar if necessary  

Line the bottom of two 23cm cake tins with circles of greased paper.

To make the cake.

Cream the butter and the sugar together in a bowl and when light, beat in the egg yolks adding one at a time.  Then add the flour, vanilla extract, baking powder alternately with the milk. 

Divide this mixture between the two tins and spread evenly.

To make the meringue.

In the bowl of a food mixer, add a pinch of salt to the egg whites and whisk until stiff.  Gradually beat in the sugar.  Divide between the two cake tins and swirl attractively.  Sprinkle one cake with the flaked almonds.  Bake in a moderate oven at 180°C/gas mark 4 for approximately 45 minutes.   

When cold, sandwich generously with a mixture of fruit and whipped cream.  The cake sprinkled with almonds should be uppermost.

Chocolate Log Cake

2 eggs 

pinch of salt 

75g caster sugar 

50g flour 

1/2 tsp baking powder

2 tbsp milk 

40g cocoa 

a few drops of vanilla extract 

Chocolate Butter Icing 

110g butter 

175g icing sugar 

50g melted chocolate 

a few drops of vanilla extract 

Separate the whites from the yolks.  Add a pinch of salt to the egg whites and whisk until stiff.  Then gradually beat in the sugar and yolks adding each alternately and beating well between each addition. Continue to beat until the mixture is light and thick.  

Sift the flour and baking powder onto the eggs and fold it in.  Gently fold in the cocoa, milk and vanilla extract.  Spread into a lined and greased Swiss-roll tin and bake in a hot oven 230°C/gas mark 8 for approximately 8-10 minutes.  Turn out onto a piece of baking paper lightly dusted with caster sugar and roll up without any filling.  Leave for a few minutes then carefully unroll. 

To Finish.

First make the chocolate butter icing.

Melt the chocolate over a bowl of simmering water and allow to cool for 10-15 minutes.  Cream the butter in a bowl.  Add in the sieved icing sugar and beat until light and fluffy.  When cool, fold in the melted chocolate and vanilla extract.

Spread over the cake when quite cold and roll up once more.  Dust off any surplus flour.  Then cover the cake with the remainder of the icing, creating some peaks to simulate the bark.  Trim the ends.  If wished, a diagonal wedge may be cut from one end of the cake before it is iced.  This piece can be placed at the side of the roll to gauge an even more realistic appearance. 

Sherry Cake

Sponge 

2 eggs 

75g sugar

75g flour 

a pinch of salt 

Macaroons 

1 1/2 egg whites 

75g ground almonds 

110g caster sugar 

a little almond extract

Icing 

75g butter 

110g icing sugar 

2 tbsp sweet sherry (Harvey’s)

2-3 tbsp sherry to soak the cake plus chopped pistachio nuts and silver balls to decorate it 

one x 20.5cm square tin

Make the sponge.

Beat the eggs and sugar in a bowl until light and fluffy.  Sieve the dry ingredients together and fold into the egg mixture. Pop into the cake tin and bake at 200°C/gas mark 6 for 15-20 minutes until golden and shrinking away from the sides of the tin.

To make the macaroons.

Whip the egg whites until stiff and then fold in the sugar, ground almonds and extract.  Spread the mixture on a baking tray lined with oiled parchment paper.  Use a wet palette knife for this purpose and spread to approx. 5mm in thickness measuring 25cm x 25cm.  The area of the macaroon mixture should be greater than the cake, to allow trimmingsto crush for the outside.

Bake the macaroon in a moderate oven at 180°C/gas mark 4 and when set and golden, remove from the oven and cut a piece the exact size of the cake.  Crumble the trimmings with the fingers and return to the oven.  Dry until quite crisp, then crush with a rolling pin. 

Make the icing by creaming the butter until light and then gradually beating in the sieved icing sugar together with the sherry, adding a little at a time, since it is likely to cuddle the mixture.

Put a generous spreading of the icing on the portion of macaroon and sandwich with the cake – the piece of macaroon makes the base of the sherry cake.

Next soak the sponge with sherry, being as generous as possible, without making the cake sodden.

Spread the icing on the sides of the cake and roll it, as you work, in the crushed macaroon.  Finally, spread the top of the cake with icing and cover, like the sides with macaroon.

Decorate simple with a sprinkling of chopped pistachio nuts and silver balls.

Ginger Crowns 

These little cakes are particularly delicious to eat and consist of a combination of marzipan and finely chopped ginger.  They are finished somewhat after the shape of a crown and the centre is iced with a ginger-flavoured water icing.  If this seems too laboursome, use the same basic mixture and simplify the shape as you please.

50g ground almonds 

50g caster sugar 

1 tbsp finely chopped preserved ginger 

1-2 egg yolks 

a little syrup from the jar of ginger 

Icing 

2 tbsp icing sugar 

1 tsp ginger syrup 

a little boiling water 

Decoration 

small pieces of preserved ginger 

Put the ground almonds, caster sugar and chopped ginger in a bowl.  Stir in the ginger syrup and mix to a stiff paste with the egg yolks.

Divide the mixture roughly in half and, from one piece, shape small balls like marbles.  Roll the other piece out thinly and cut into strips, the width being a little greater than the diameter of the ball of mixture – one side of this strip should be cut with a fluted edge if possible.  Wrap these around the little balls in such a way as to make miniature ‘crowns’.

These are best left overnight before baking, then brown quickly by placing in a hot oven at 220°C/gas mark 7 for 5-10 minutes until golden brown.  Lastly fill the centre of each crown with a little ginger-flavoured icing and decorate with a small piece of ginger. 

Deep River Chocolate Fingers

A friend who lives in Deep River, Ontario, sent me this excellent recipe for chocolate fingers, hence its curious name.

Base Mixture

150g plain sweet biscuits 

110g butter

40g caster sugar

3 tbsp cocoa 

1 beaten egg 

1 tsp vanilla extract 

50g coconut 

50g chopped walnut

Middle Mixture

50g butter

175g icing sugar

2 tbsp custard powder

5 tbsp hot water 

Topping

110g chocolate

50g butter 

To make the base mixture.

Begin by crushing the biscuits with a rolling pin, then put the butter, sugar and cocoa in a saucepan and stir over a gentle heat until smooth.  Stir in the egg and vanilla extract.  Remove from the heat and add the crushed biscuits, coconut and chopped walnuts.  Press the mixture into a greased Swiss-roll tin and put in a cool place to set.

When firm, prepare the middle mixture.

Cream the butter and gradually work in the icing sugar, custard powder and hot water.  Spread smoothly over the base mixture.  Again, leave aside in a cool place to firm.

Lastly,  prepare the top mixture.

Melt the chocolate and the butter together in a bowl over a saucepan of simmering water ensuring the bowl does not touch the water.  Spread like an icing on top of the cream mixture.  When firm, cut into finger pieces.

Peanut Biscuits 

Especially for those who enjoy peanuts.

110g butter 

110g sugar 

1 egg 

150g peanuts

150g oat flakes

60g flour 

1/2 tsp baking powder 

a pinch of baking soda

a pinch of salt 

Cream the butter and sugar in a large bowl and gradually beat in the lightly whisked egg, the roughly chopped nuts and the dry ingredients.  Put small spoonfuls of the mixture on a greased tray.  Flatten with a fork, making a criss-cross mark and bake at 190°C/gas mark 5 for approximately 20-30 minutes.  Remove from the tray and cool on a wire rack.

Last weekend on a balmy summer’s evening, we had a wonderfully convivial event here at the Ballymaloe Cookery School.

The Certificate Course students put on their fundraiser Pop-Up dinner.

This time the proceeds were divided between the Seva Mandir India Fund and The Marmalade Project, a charity launched by Belinda Davies, one of the current students whose Mum died tragically from a stroke a couple of years ago.

The Ballymaloe Cookery School students Pop-Up dinner occurs just three times a year, a delicious multi-ethnic event with a different theme each time.

On this occasion, it was Carpe Diem…live in the moment. A celebration of the bounty of beautiful fresh produce in season at present on the farm and in the gardens.

With a little guidance from Rory O’Connell, Pamela Black and Gary Masterson, the 3-month students planned and orchestrated the entire event.

They designed the menu, tested and retested recipes, created the artwork, designed the table setting, picked and arranged fresh flowers from the garden.

They churned the butter from the Jersey cream on the farm and added nasturtiums to make a fiesty butter to accompany the five freshly baked breads – rosemary and roasted garlic soda bread; potato and spring onion sourdough; turmeric and black pepper sourdough; caraway, nigella seed, fennel seed sourdough and a 3-day focaccia.

Other students designed and filled the goody bags for guests to take home as a memento of the evening.

Guests were greeted with a glass of elderflower fizz and some innovative canapés to nibble on.

Smoked cod gougère, chive, pickled cucumber

Beetroot, piccalilli, goat cheese

Summer roll, peanut satay

The starter was a fresh tasting salad of nectarine, buffalo mozzarella, anchovy, candied lemon

This was followed by a beetroot sorbet garnished with pretty pink elderflowers.

Organic harissa chicken, courgette, tabbouleh, Irish cherries, lemon yoghurt

The dandelion coffee panna cotta with nougatine biscuit and caramelised milk skins was quite the revelation.

Then to cap it all, a selection of four delicious petit fours, each created by a different student:

dark chocolate truffle, pistachio, fennel seed

almond, elderflower, gooseberry

fresh strawberry fool

raspberry macarons

Planning and ticking all the boxes went on for over five weeks.

It’s a brilliant learning experience for the students who quickly realise just how much advance planning needs to go into a successful event.

Another student, Fionn wrote a little poem for the menu, and two others, Luisa and Tyler provided the musical entertainment as guests made their way from the welcome marquee into the midsummer’s feast.

We were super proud of our students and lecturers who got a spontaneous standing ovation at the end of the meal from the 70 plus guests. The students (15 nationalities) were thrilled with the response. It’s worth noting that many scarcely had done little or no cooking nine weeks ago… a fantastic achievement.

They kindly shared the recipes for some of the dishes.

Heini Lanthaler’s Nectarine, Buffalo Mozzarella, Anchovy, Candied Lemon

Heini from Meran in Italy created this delicious summery starter – it got a rave review.

Serves 4

2 nectarines

2 buffalo mozzarella

10 anchovies, halved lengthwise

lemon zest

candied lemon peel (crunchy)

lemon oil made with 250ml olive oil, zest from 1 lemon and 3-4 lemon balm leaves (allow to marinate in the oil for 3 or 4 days before using)

a few mint leaves and corn flowers if available

Cut the unpeeled nectarines into 10 equal wedges.  Slice the mozzarella about 2cm thick.  Arrange the nectarine and mozzarella slices in a wheel pattern on a serving plate, lay an anchovy half over each piece of mozzarella.  Sprinkle with freshly grated lemon zest and candied lemon peel.  Drizzle with lemon oil and garnish with some fresh mint leaves or corn flowers if available.

Candied Lemon Peel

We always have lots of candied lemon, orange and lime peel in a jar to decorate tarts, scatter on mousses or just to nibble.

Ingredients

2 lemons

450ml cold water

Stock Syrup (dissolve 350g granulated sugar in 600ml water and bring to the boil for 2 minutes and allow to cool.  Store in the fridge until needed).

Method

Peel 2 lemons very thinly with a swivel top peeler, be careful not to include the white pith.  Cut the strips into fine julienne.  Put into a saucepan with the cold water and simmer for 5 minutes. Drain, refresh in cold water, cover with fresh water and repeat the process

Put the julienne into a saucepan with the syrup and cook gently until the lemon julienne looks translucent or opaque.  Remove with a slotted spoon and allow to cool on parchment paper or a cake rack.  When cold, toss in castor sugar and allow to dry in a cool, airy place. 

Can be stored in a jar or airtight tin for weeks or sometimes months.

Hilary Van Leeuwen & Eline Teunissen’s Beetroot Sorbet

Hilary from Australia and Eline from Rotterdam magicked up this fresh tasting sorbet with the beets from the farm.

Serves 10 as a palate cleanser

150g sugar

150ml water

440ml beetroot juice, from peeled beets

20ml lemon juice

60ml liquid glucose

2 gelatine leaves

Garnish

pink elderflowers if available

sprigs of sweet cicely or mint

Put the sugar and water into a saucepan.  Stir over a medium heat to dissolve, boil into a syrup. Remove from the heat, allow to cool slightly. Add the sugar syrup to the beetroot juice, freshly squeezed lemon juice and liquid glucose.  It should be slightly sweeter than you would like it. (It will lose some of its sweetness during freezing).

Soften the gelatine leaves by soaking in cold water (3-4 minutes), squeeze out any excess water and add to the beetroot mix.

If the mixture is too cool to melt the gelatine, it can be warmed slightly on the stove. 

Churn the mixture in an ice cream maker until it is softly frozen then freeze.

To Serve

Scoop into individual bowls and drizzle with a squeeze of lemon and decorate with pink elderflowers if available and a sprig of sweet cicely or fresh mint.

Bryce Wyman’s Dandelion Coffee Panna Cotta, Nougatine Biscuit, Caramelised Milk Skins

Bryce comes from Alberta in Canada – the dandelion coffee panna cotta was a revelation.  Omit the caramelised milk skin if you are short on time.

Serves 8

panna cotta

600ml cream

50g sugar

50g dandelion coffee (roasted dandelion root – available to buy in health food shop, we sourced it from Well & Good in Midleton www.corkhealthstore.com)

pinch of salt

2 gelatine sheets

nougatine biscuits

87g mixed nuts

75g sugar

⅜ tsp apple pectin

67g butter

25g glucose syrup

1 tsp water

Irish coffee sauce

87g sugar

35ml water

115ml coffee

½ tbsp whiskey

caramelised milk skins

8 tbsp milk

pinch of salt

8 teacups

First make the panna cotta.

Put the cream, sugar, dandelion coffee and salt into a saucepan.  Bring the mixture to a simmer.  Soften the gelatine sheets in a little water, drain well and add to the saucepan.  Stir and pour into the moulds, cover and allow to set overnight.

To make the nougatine biscuits.

Chop the nuts to a semi-coarse texture.  Combine the remaining ingredients and cook on a low heat until the mixture is melted and smooth.  Add the nuts. 

Preheat the oven to 190°C and bake until golden caramel in colour (10 minutes approx.).  As the biscuits cool, cut into shards.

To make the coffee sauce.

Put the sugar and water in a heavy-bottomed saucepan, stir until the sugar dissolves and the water comes to the boil.  Remove the spoon and do not stir again until the syrup turns a pale golden caramel.  Then add the coffee and put back on the heat to dissolve.  Allow to cool and add the whiskey.

To make the milk skins.

Add enough milk to cover the bottom of a non-stick saucepan with a pinch of salt.  Allow to boil and bubble until it collapses (be patient).  Allow to caramelise on the bottom of the pan and peel off with a spatula while hot. 

To Serve

Pour 1 dessertspoon of Irish Coffee Sauce over the panna cotta.  Top with a little softly whipped cream, nougatine shard and milk skin. 

Noor ter Meer’s Dark Chocolate Truffles with Pistachio and Fennel

Noor from Amsterdam created this irresistible petit four to nibble with an espresso after dinner.

Makes approximately 25 truffles

225g dark chocolate (we use 62% chocolate)

225ml cream 

50g pistachios

5g fennel seeds 

First make the ganache.

Put the cream and chocolate in a Pyrex bowl, sit over a saucepan of water.  Bring to the boil, making sure the water does not touch the base of the bowl, turn off and remove the saucepan from the heat immediately. Allow the chocolate to melt over the residual heat. Remove the bowl from the pan and gently stir the chocolate mixture until smooth. Cool, then cover and chill until set.

Meanwhile, make the coating for the truffles.

Finely chop the pistachios. Toast the fennel seeds in a dry pan for 3-4 minutes until fragrant. Grind the fennel seeds finely in a pestle and mortar or a spice grinder. 

Combine the fennel and pistachio in a bowl and mix well. Scoop a teaspoon of ganache, roll the ganache into a ball with cool hands. Drop the truffle into the fennel and pistachio mixture to coat well. If the ganache becomes too warm to roll, put it in the freezer for a few minutes and proceed to roll the truffles in batches. 

The truffles are best eaten cold.

Fionn Corcoran’s Turkish Delight

This treat is full of exotic sweetness. Flavoured with rose water and vanilla, they will surely put a smile on your face when you try them! They also happen to be vegan. Fionn hails from Killarney in Kerry.

Makes 36 squares approx.

sugar syrup

600g caster sugar

270ml water

2 tsp freshly squeezed lemon juice

thickening paste

100g cornflour

540ml water

Turkish delight flavour

2 tbsp rose water

1 tsp vanilla extract 

red food colouring (enough to create a bright red colour)

dusting

approx. 80g of icing sugar and 40g cornflour

1 x 20cm square tin – base and sides lined with parchment paper and brushed with a little vegetable oil

Place sugar, water and lemon juice in a saucepan, stir to dissolve. Bring to the boil, stirring now and then simmer until mixture reaches between 112-115°C on a sugar thermometer. Remove from the heat and set aside to cool slightly.

Mix the cornflour and water in a large saucepan, stir over a medium heat until no lumps remain and the mixture is a thick glue-like consistency.

Gradually, stir the sugar syrup into the cornflour mixture. When all the syrup has been added, stir constantly for 5 minutes over a low heat.

Now simmer the mixture, stirring frequently, for between 45-60 minutes, until mixture is lightly golden.

Next add the rose water, vanilla extract and a few drops of natural red food colouring.  Stir to combine.

Transfer the Turkish Delight mixture to the lined tin.

Smooth the surface with a palette knife.  Allow to set ideally overnight or up to 24 hours. 

Slice the Turkish Delight into small squares, pat them dry. Arrange on a wire rack to prevent them from sweating. Toss the squares in the cornflour and icing sugar several times to create a dry, almost crusty outer layer of sugar. They are better eaten sooner rather than later as sometimes they can absorb the icing sugar.

Best stored in a cool/dry place away from sunlight.

Stephanie Hughes’s Raspberry Macarons

A gorgeous petit four made from fresh summer raspberries by Stephanie from London. 

Makes 70 approx.

macarons
120g egg whites
25g caster sugar

a few drops of natural red food gel
200g icing sugar
125g ground almonds

filling
190 salted butter
750g icing sugar

100g crushed raspberries (crush with a masher)
2 tbsp of milk

decoration
34 raspberries for decorating (a few packs)


baking tray or trays

large plain piping nozzle 

Preheat the oven to 140°C/gas mark 1. This recipe works best in a fan oven. 

Cover the baking tray with parchment paper or a Silpat mat.

Whisk the egg whites and caster sugar until stiff.  Add a few drops of red food gel and continue whisking until the colour has been incorporated. 

Sieve the icing sugar twice into a bowl. Add the ground almonds to the icing sugar. Mix half the dry ingredients into the egg whites and then fold in the remainder.

Pipe into approx. 2.5cm rounds onto a baking tray. Bang the tray on a flat surface to remove air bubbles. Rest for 20 minutes, then bake in the preheated oven for 15-20 minutes until the macarons lift easily off the paper. Cool on the tray.

To make the filling. 
Whisk the salted butter using an electric or stand whisk. Add 250g of icing sugar and whisk until absorbed. Add the crushed raspberries and 2 tablespoons of milk and whisk until fully combined, cleaning down the side of your bowl as you go. The mixture may look as though it is separating at this stage. Add the remaining icing sugar in batches whisking all the time.

To Decorate
Lay the half macaron on a flat surface.  Using an icing bag with a star nozzle, pipe the butter icing on the top of the macaroon. Put half a raspberry on top of the butter cream, facing cut side up.

We’ve just had Natasha Pickowicz, one of the hottest young US pastry chefs to teach a class here at the Ballymaloe Cookery School.

Natasha is a San Diego, born NYC-based, chef and writer and three times James Beard Foundation Award finalist. She created magic in the pastry section of two of my favourite restaurants in New York, Flora Bar and Café Altra Paradiso before starting her blog, Natasha now has over 46,000 followers on Instagram…check it out (@natashapickowicz).

Natasha is no ordinary pastry chef, much of her pastry work explores the relationship with baking and social justice, including ongoing collaborations with New York City institutions, like the The Bridget Alliance, Lenox Hill Neighbourhood House, God’s Love We Deliver, and Planned Parenthood of Greater New York.

Natasha has a really fresh approach, I was intrigued by how she combined savoury ingredients with her sweet confections. I love how she decorated the top of one of her cakes with fresh Castel Franco and radicchio salad leaves, it looks and tastes so beautiful and needless to say it’s quite the conversation piece.

Before her class, she wandered round the farm and gardens collecting fresh herbs and flowers to embellish her delicious creations.

Natasha picked fresh fig leaves from the tree in the fruit garden to line muffin tins for the Leafy Dinner Rolls. The leaves imparted their characteristic coconut aroma to the crumb, why didn’t I ever think of that neat idea!

The crispy capers scattered over the olive oil cake was another unexpected stroke of genius, the crisp saltiness was the perfect foil for the slightly savoury cake.

Her vanilla bean Swiss buttercream was quite a mission to make but so silky light and delicious. She used it to ice a passionfruit, coconut and tequila cake, a really sumptuous cake that would be perfect for a special celebration – a wedding, birthday, anniversary…

During her class, she regaled us with stories of her legendary Charity Cake Sales, where up to 30 pastry chefs have fun, cooking together to raise money for good causes, an inspired idea.

Natasha’s debut cookbook, ‘More Than Cake’, which weaves unique baking recipes with stories of her family, social justice and food history, was published by Artisan Books earlier this year.

Enthusiastic cake makers will love all the brilliant little tips that she adds to each of her recipes which help to ensure a perfectly delicious result.

Leafy Dinner Rolls

Excerpted from More Than Cake by Natasha Pickowicz (Artisan Books)

There’s a large fig tree that grows in the corner of my backyard, but the squirrels eat the budding fruits well before I can harvest them myself. Luckily, there’s so much more to this plant than its jammy lobes of fruit—the flat, wide leaves, like edible sheets of wrapping paper, have plenty of uses, too. And, like banana and grape leaves, fig leaves are sturdy enough to wrap anything from sticky rice to poached fruit while also infusing the contents with their unique, dreamy scent.

When gently toasted in the oven or over an open fire, fig leaves release an intoxicating aroma—something between coconut sunscreen and vanilla buttercream. They also provide an elegant, natural lining for fluffy dinner rolls, infusing the dough with their sweetness in the oven. Think of these as Parker House rolls on a beach vacation.

You can absolutely make these rolls without fig leaves; the coconut milk in the bread dough has the same beachy notes as the fig leaves.

makes 12 rolls

Ingredients

60g warm water

2 tbsp (40g) honey

2 tsp active dry yeast

240g full-fat coconut milk, warmed

1 egg (50g)

420g all-purpose (plain) flour, plus more for rolling the dough

½ – ¾ tsp salt

8 tbsp (112g) unsalted butter, at room temperature

12 small or 6 large fresh fig leaves (see tip #1)

1 large egg white (30g)

flaky sea salt

Method

Tip 1 — To create a similar frilly skirt to dress the rolls, try substituting other flat, wide leaves like Swiss chard, beet greens, or Savoy cabbage for the fig leaves.

Tip 2 — The motion of shaping dough balls by hand is a very tactile, intuitive feeling. Add too much flour to the counter, and you won’t have enough grip on the table to create the tension needed to shape the balls; don’t add enough flour, and the enriched, buttery dough will stick to the counter and smear. Form a protective cage over the dough ball with your palm, and don’t apply any downward pressure. Just lightly move it around in a circular motion until you feel the bottom of the dough “catch” on the table and tighten up. Remember that feeling. It will also serve you for shaping the matcha buns for Buttered Cucumber Sliders (opposite).

Mix the dough. In a stand mixer fitted with the dough hook, combine the warm water, honey, and yeast and let sit for a few minutes, or until the yeast looks foamy and puffy. Add the coconut milk, egg, flour, and salt and mix on medium-low speed until the dough begins to wind around the hook, about 5 minutes. With the mixer still running, pinch 4 tablespoons (56g) of the butter into small pieces and add piece by piece to the dough, beating until the dough looks smooth and the butter is incorporated. (The dough will be sticky and wet; scrape the bottom of the bowl with a spatula halfway through mixing to ensure that the dough mixes evenly.)

Let the dough rise. Transfer the dough to a medium bowl. Cover tightly and let rise in a warm area until doubled and puffy, about 1 ½ hours. Then refrigerate the bowl of dough for at least 1 hour (or up to 24 hours) to make it easier to handle.

Build the nests. Set out one large muffin tins. In a small saucepan, melt the remaining 4 tablespoons (56g) butter over low heat. Lightly brush the muffin cups with half of the melted butter. Gently drape a small fig leaf into each muffin cup, pressing it into the corners to adhere to the butter; the edges of the leaf should poke up out of the top of the tin. If using large fig leaves, tear into 7.5 – 10 cm pieces and press them into the cups to fit.

Shape the buns. Divide the chilled dough into 24 equal portions (between 30 – 35g each). Lightly flour a clean work surface. Cup your hand into a claw position and quickly roll each portion of dough into a tight, taut ball (see tip #2). Place 2 balls side by side in each lined muffin cup. Cover the muffin tins and let the dough rise again until doubled, 1 ½ hours.

Preheat the oven. About 30 minutes before the rolls have completed their second rise, preheat the oven to 200°C/gas mark 6.

Egg-wash and bake the rolls. Whisk up the large egg white with a fork, then brush all over the rolls, being careful not to deflate their rise. Transfer to the oven and bake until the rolls are shiny and golden, about 20 minutes.

Soak the buns with more butter. Remove the rolls from the oven and immediately brush with the remaining melted butter, then add a sprinkle of flaky sea salt to each. Gently pop out each roll from the pan and admire the fig leaf pattern underneath.

Olive Oil Cake with Crispy Capers

(Artisan Bo Excerpted from More Than Cake by Natasha Pickowicz (Artisan Books)

This olive oil cake, with its coarse, amber crumb, glows as if lit from within. Use your everyday workhorse cooking olive oils for the cake batter (see tip). Your fanciest finishing olive oil—the kind you’d dress a salad with, or drizzle over fresh fish—is best saved for the final soak after the cake is baked. For that, you want straight-up fireworks: you can’t go wrong with olio nuovo–style olive oils, which are the super-intense verdant oils made with the first pressing of just-harvested olives. A special cake soak “vinaigrette,” made from whisking orange juice, fancy olive oil, and fortified wine together, further underlines this cake’s subtle savoriness, as does a flurry of crispy capers, which add an addictive crunch and surprisingly mellow flavor.

makes one 25cm round cake

serves 8

Ingredients

1 large orange

2 eggs (100g), at room temperature

200g caster sugar, plus 2 tbsp (30g) for sprinkling

½ tsp baking soda

1 ¼ tsp baking powder

240g all-purpose (plain) flour

½ tsp salt

185g whole milk, at room temperature

150g olive oil

½ tsp almond extract

3 tbsp (20g) capers

3 tbsp (45g) grapeseed (or sunflower) oil

60g finishing olive oil

2 tbsp (30g) Marsala wine or sherry

flaky sea salt

Method

Tip — Delicious, affordable choices include the cold pressed oils from Partanna, Campagna, and Palermo in Southern Italy and Arbequina olive oils from Catalonia, Spain, and Capay Valley, California. (Look for high-end brands sold by the gallon for more affordable options.)

Preheat the oven and prepare the cake pan. Preheat the oven to 180°C/gas mark 4). Cut out a round of parchment paper to fit a 25cm round cake pan and secure with cooking spray.

Process the oranges. Grate the zest from the orange; you want about 1 tablespoon zest. Juice the orange and measure out 80g juice for the cake batter. Then measure out another 30g for the vinaigrette and set aside.

Dissolve the sugar in the eggs. In a stand mixer fitted with the whisk (or in a large bowl using a handheld mixer), whip the eggs on high speed until foamy, about 20 seconds. Slowly stream in 200g of the caster sugar and continue to whip until the mixture is lightened in color and doubled in volume, 5 to 6 minutes.

Combine the dry ingredients. Sift the baking soda and baking powder through a small tea strainer into a small bowl. Add the flour and salt and whisk to combine.

Incorporate the remaining ingredients. With the mixer running on low speed, stream in the 80g orange juice, the orange zest, milk, olive oil, and almond extract and mix to combine. Add the dry ingredients. Mix until just combined (the batter will be thin with some lumps; do not whip until the batter is totally smooth, as that would make the cake tough).

Bake the cake. Scrape the batter into the prepared cake pan and sprinkle the surface with the 2 tablespoons sugar. Bake until the cake springs back when poked with a finger, 35 – 40 minutes.

Meanwhile, fry the capers. Spread the capers out on a tea towel and gently pat dry. In a small saucepan, heat the grapeseed (or sunflower) oil over medium heat. (A thermometer inserted in the oil should read around 175°C.) Add the capers all at once and fry, stirring constantly, until they have lightened in color and the flower buds are beginning to open up, about 2 minutes. With a slotted spoon, remove the capers to a paper towel and let drain completely.

Mix the cake-soak vinaigrette. In a small bowl, whisk together the reserved 30g orange juice, the finishing olive oil, and the Marsala.

Soak the olive oil cake. Run a small offset spatula around the edges of the pan and gently tug the cake out and onto a platter to cool completely. Gently lift the cake up to peel off the parchment and discard. When ready to serve, gently dab the vinaigrette onto the cake with a small pastry brush. Sprinkle with flaky sea salt. Slice into wedges and serve with a scattering of crispy capers.

Variations

Cake soaks should have a balance of tart, sweet, and savory notes—just like a vinaigrette for your favorite salad. Try adding champagne or balsamic vinegar to the soak, a spoonful of jam, or a grind of black pepper.

Oil-based cakes don’t mind lots of ingredient substitutions. Try Meyer lemon or lime in place of the orange. Sub out 3 tablespoons of flour for cornmeal for cake with a heartier texture. Add 2 tablespoons (18g) poppy seeds for a slight crunch. Sprinkle 2 teaspoons finely diced rosemary into the flour for an herbal note. The whole milk can be replaced by non-dairy alternatives like coconut milk or almond milk. You can truly make this recipe your own!

Vanilla Bean Swiss Buttercream

Excerpted from More Than Cake by Natasha Pickowicz (Artisan Books)

My go-to layer cake is not too sweet, sumptuous but not greasy, and easy to customize with extracts and spices. The meringue base of the buttercream comes together in a double boiler before being whipped into a thick cloud. Once it is cool, nearly a pound (!) of butter is introduced into the meringue, which gives the frosting outlandish richness. Use to ice your favourite cake.

makes 615g, enough for two 20cm layer cakes

Ingredients

4 large egg whites (120g)

200g granulated sugar

48g icing sugar

1 vanilla bean

300g unsalted butter, cubed, at room temperature

½ tsp salt

Method

Cook the egg whites. In a heatproof medium bowl, combine the egg whites and granulated sugar and whisk well. Set the bowl over a pot of steaming-hot (but not simmering) water and whisk until the mixture is hot and the temperature is 115°F (45°C), 4 – 5 minutes.

Beat the meringue. Transfer the mixture to the bowl of a stand mixer fitted with the whisk (or to a large bowl if using a handheld mixer) and whip on high speed until slightly cooled, about 2 minutes. Turn the mixer off and add the icing sugar. Whip on medium-high speed; the meringue should look glossy and stiff.

Harvest the vanilla seeds. Use a small sharp knife to halve the vanilla bean lengthwise, pry open the halves, and use the knife to scrape the vanilla seeds out into the meringue. Whip to combine, about 1 minute.

Add the butter. With the mixer running on medium-high speed, add the cubed butter, piece by piece, over 3 – 4 minutes. The buttercream may look like it will break but keep beating; it will come back together. Add the salt and beat the buttercream for another 5 minutes. Use immediately or refrigerate in an airtight container for up to 2 weeks.

To ice a cake. When ready to ice a layer cake, let the buttercream come to room temperature for at least 2 hours (or overnight) and then re-whip for 5 minutes so it is fluffy and light.

I’ve just picked a bowl full of fresh green gooseberries, they’re about the size of hazelnuts, still tart and under ripe but at their best for pies, fools, jams and jellies. It’s difficult to convince people that these hard green berries are so good at this stage, not for nibbling, but for cooking. Try them.

My guide for when they’re ready to pick is when I spy the first of the elderflowers blooming in the hedgerows in late May early June.

Nature has cleverly arranged that gooseberries and elderflowers are in season at the same time of year. The combination of flavours is a marriage made in heaven. All the more mysterious because the white frothy umbelliferous heads of elderflowers made up of hundreds of tiny flowers have a slight musky smell and rather unpleasant taste when fresh, which disappears and instead becomes deliciously muscat flavoured when cooked. Wonder who first discovered the combination of flavours, I first read about it in Jane Grigson’s ‘Good Things’, one of my most treasured cookbooks…

For over 4,000 years, the early summer elderflowers and the elderberries in autumn have been used as medicine, the elder tree was often referred to as the ‘country folks medicine chest’.

Elderflower has many essential vitamins, including vitamins E, B1, B2, and B3 complex and a little vitamin C. It’s known for its anti-inflammatory, antibacterial and antioxidant properties. All very important.

Elderberries have a whole other set of nutrients and a significant vitamin C content to help protect against winter colds and flu. The substantial amount of fibre helps to prevent constipation but they’re not around until Autumn so let’s enjoy the elderflowers while they last.

Gooseberry bushes are horribly prickly. Picking the berries one by one can be super tedious but I’ve got a brilliant tip for you. Put your hand underneath the base of a branch of gooseberries. Grasp, then run your cupped hand up towards the tip. The leaves and berries will come off together, but the leaves will protect you from the prickles, try it…special thanks to David Cullinane for sharing this tip a few years ago.

Green gooseberries and elderflowers both freeze well. Gooseberries can be frozen just as they are but it’s a good idea to tray freeze the elderflowers first, then store them in layers interleaved with parchment paper in a covered plastic box in the freezer. Try dehydrating them too, they’ll last for months in an airtight jar.

Elderflowers add magic to so many drinks and dishes – elderflower lemonade, syrups, jams, cordials, desserts, cakes, ice cream, popsicles and of course elderflower champagne. The latter is so much fun to make with children. They love how it fizzes up within a couple of days. All the more exciting if you show them how to identify and gather the elderflowers themselves, a gift for life… 

The whole heads are delicious, dipped in a light batter, then sprinkled with caster sugar, a perfect accompaniment to a creamy gooseberry fool.  

For a really fast and super delicious dessert, slice a few new season’s strawberries into a bowl, drizzle with a little elderflower cordial, add a squeeze of lemon juice, scatter with some shredded mint, toss, taste, tweak if necessary and enjoy!

A green gooseberry or green gooseberry and elderflower compote makes a gorgeous accompaniment to a panna cotta or a scoop of good vanilla bean ice cream.

And last but not least, don’t forget that a tart green gooseberry sauce cuts the richness and is delicious served with pork, duck or pan-grilled mackerel.

Pan-grilled Mackerel with Green Gooseberry Sauce

This is a master recipe for pan-grilling fish.

The simplest and possibly the most delicious way to cook really fresh mackerel.  I love a pat of simple parsley or herb butter melting over the top but I’ve been enjoying them with the first of the green gooseberries – they cut the richness of the mackerel deliciously.

Serves 1 or 2

2-4 fillets of very fresh mackerel (allow 175g fish form main course, 75g for a starter)

seasoned flour

small knob of butter

Garnish

parsley

Dip the fish fillets in flour which has been seasoned with salt and freshly ground pepper. Shake off the excess flour and then spread a little butter with a knife on the flesh side, as though you were buttering a slice of bread rather meanly. When the grill is quite hot but not smoking, place the fish fillets butter side down on the grill; the fish should sizzle as soon as they touch the pan. Turn down the heat slightly and let them cook for 4 or 5 minutes on that side before you turn them over. Continue to cook on the other side until crisp and golden. Serve on a hot plate with a little bowl of green gooseberry sauce.  Garnish with a sprig of fresh parsley or with some gooseberry leaves if available.

Green Gooseberry Sauce

Use the tart hard green gooseberries on the bushes at the moment, they make a delicious sauce.

275g fresh green gooseberries

approx. 175ml stock syrup to cover made with 110ml of water and 75g of sugar boiled together for 2 minutes

a knob of butter (optional)

Top and tail the gooseberries, put into a stainless-steel saucepan, barely cover with stock syrup, bring to the boil and simmer until the fruit bursts.  Taste.  Stir in a small knob of butter if you like but it is very good without it.

Gooseberry and Elderflower Fool

So simple to make but so good… As the Summer goes on and the gooseberries mature, less sugar is needed for this fool. The base purée freezes well, a terrific standby for a quick dessert another time …

Serves 6 approximately

450g green gooseberries, topped and tailed

3-4 elderflower heads

stock syrup (dissolve 175g granulated sugar in 300ml water, bring to the boil for 2 minutes, cool completely)

To Serve

whipped cream

shortbread biscuits

Barely cover the green gooseberries and the elderflower heads with the stock syrup. Bring to the boil and cook until the fruit bursts, about 5-6 minutes. Liquidise, purée or mash the fruit and syrup and measure.  When the puree has cooled completely, add one third to half of its volume of softly whipped cream according to taste.

Note: If you want to make the fool a little less rich, use less cream, and fold in one stiffly beaten egg white instead.

Jane’s Biscuits – Shortbread Biscuits

My go-to recipe for a quick and delicious biscuit… This recipe was originally in imperial measurements, to get best results, weigh in oz.

Makes 25

6oz white flour or Spelt

4oz butter

2oz caster sugar

Put the flour and sugar into a bowl, rub in the butter as for shortcrust pastry. Gather the mixture together and knead lightly. Roll out to 7mm thick.  Cut into rounds with a 6cm cutter or into heart shapes.  Bake in a moderate oven 180°C/gas mark 4 to pale brown, 8-15 minutes, depending on the thickness of the biscuits. Remove and cool on a rack.

Delicious biscuits to nibble but we also serve with fruit fools, compotes and ice creams.

Note: Watch these biscuits really carefully in the oven. Because of the high sugar content, they burn easily. They should be a pale golden – darker will be more bitter.

However, if they are too pale, they will be undercooked and doughy.  Cool on a wire rack.

Elderflower Cake with Green Gooseberry and Elderflower Compote

If you have a food processor, this can be whizzed up in seconds.  The elderflower syrup will keep for several weeks in your fridge.

350g soft butter

350g caster sugar

4 eggs, preferably free range

350g self-raising flour

Elderflower Syrup

50g caster sugar

150ml water

2 heads of elderflower

zest and juice of one unwaxed lemon

To Serve

Green Gooseberry and Elderflower Compote (see recipe)

23cm round cake tin

Preheat the oven to 180°C/gas mark 4.

Put the butter, caster sugar, eggs and self-raising flour into a food processor. Whizz for a few seconds to amalgamate. Spread evenly in the well buttered tin. Bake in the preheated oven for 1 hour approx. or until golden brown and well risen.

Meanwhile make the syrup. 

Put the sugar and water into a saucepan over a medium heat.  Stir until the sugar dissolves, add the elderflowers, bring to the boil for 5 minutes, remove from the heat and add the lemon zest and juice.  Leave aside to cool.  Strain.

As soon as the cake is cooked, pour all or most of the syrup over the top, leave to cool. (See note at end of recipe).

Remove the cake from the tin and serve with Green Gooseberry and Elderflower Compote and softly whipped cream for dessert.  Decorate with a few fluffy elderflower heads… 

A slice of the cake on its own with a cup of tea is also delicious.

Note: If you are serving the cake on its own, only pour half the syrup over it.

Green Gooseberry and Elderflower Compote

When I’m driving through country lanes in late May or early June, suddenly I spy the elderflower coming into bloom.  Then I know it’s time to go and search on gooseberry bushes for the hard, green fruit, far too under-ripe at that stage to eat raw, but wonderful cooked in tarts or fools or in this delicious Compote.

Elderflowers have an extraordinary affinity with green gooseberries and by a happy arrangement of nature they are both in season at the same time.

Serves 6-8

900g green gooseberries

2 or 3 elderflower heads

600ml cold water

400g sugar

First top and tail the gooseberries.   Tie 2 or 3 elderflower heads in a little square of muslin, put in a stainless steel or enamelled saucepan, add the sugar and cover with cold water.  Bring slowly to the boil and continue to boil for 2 minutes.   Add the gooseberries and simmer just until the fruit bursts.  Allow to get cold.  Serve in a pretty bowl and decorate with fresh elderflowers. 

N.B.  The tart green gooseberries must actually burst otherwise the compote of fruit will be too bitter.

Green Gooseberry and Elderflower Jam

It’s worth growing a gooseberry bush just to make this jam alone.

The gooseberries should be green and tart and hard as hailstones – as soon as the elderflowers are in bloom in the hedgerows, search for the gooseberries under the prickly bushes or seek them out in your local greengrocer or Farmers Market.

Makes 6 x 450g pots

1.6kg tart green gooseberries

5-6 elderflower heads

freshly squeezed juice of 2 lemons

900g sugar

Preheat the oven to 160°C/gas mark 3.

Top and tail the gooseberries and put into a wide stainless steel saucepan or preserving pan with the elderflowers tied in muslin and the lemon juice and enough water to measure 300ml. Simmer until the gooseberries burst.

Warm the sugar in a bowl in the oven for about 10 minutes.

Remove the elderflowers and add the warm sugar, stirring until it has completely dissolved. Boil rapidly for about 10 minutes until setting point is reached (200°C on a jam thermometer) or put a teaspoonful on a cold plate, leave in a cool place for a few minutes, then if the jam wrinkles when pushed with the finger it has reached setting point.  This jam should be a fresh green colour, so be careful not to overcook it.

Pour into hot clean sterilised jars, cover and store in a dry, airy cupboard.

It will keep for 6-12 months but is best enjoyed when it’s fresh.

Elderflower Champagne

This magical recipe transforms perfectly ordinary ingredients into a delicious sparkling drink. The children make it religiously every year and then share the bubbly with their friends.

2 heads of elderflowers

560g sugar

2 tbsp white wine vinegar

4.5 litres water

1 lemon

Remove the peel from the lemon with a swivel top peeler.  Pick the elderflowers in full bloom.  Put into a bowl with the lemon peel, lemon juice, sugar, vinegar and cold water.  Leave for 24 hours, then strain into strong screw top bottles.  Lay them on their sides in a cool place.  After 2 weeks it should be sparkling and ready to drink.  Despite the sparkle this drink is non-alcoholic.

Top Tip

The bottles need to be strong and well-sealed, otherwise the Elderflower champagne will pop its cork.

How glorious is this time of the year? I seem to spend much of my time at present giving thanks for the blessing and joy of the new season’s produce. The thrill of being able to cut asparagus spears directly from the bed and pop them into a pot of well salted water within minutes of picking. Add a drizzle of melted butter or a blob of three minute Hollandaise sauce, a sublime feast…

And then there are the fresh peas swelling in the pods and the joy of watching the grandchildren and their little friends racing up and down the row tweaking the fattest ones off the vine and then the excitement as they learned the new skill of how to get the sweet, juicy peas out of the pods rather than out of a plastic bag in the freezer. It’s an eye-opener to realise how many folk and not just children have never seen a pea in a pod and have no idea how to go about getting them out or realise that they can be eaten raw.

We’ve also had the first of the broad beans, possibly my favourite vegetable of all.

Once again, they must be super fresh to blow your mind.

Freshness is incredibly important to flavour and indeed nutrients in vegetables. This is where home gardeners score, plus one enjoys every bite, even more, when you understand how much time and TLC went into growing them. 

Broad beans also grow nestled inside furry pods, so they are even more appealing to extract. We love to sit around the table, podding them before supper, while we sip a little glass of something.

When they’re young, I love to eat them raw, just dipped in a little bowl of extra-virgin olive oil, then a sprinkling of sea salt…. 

They are also delicious pan-grilled in the pods, brilliant on the barbecue too, then eat them straight from the pods.

We’ve also been gorging ourselves on new season’s carrots, I love to nibble them, freshly pulled from the ground, a quick wash under the tap in the greenhouse – crunch, crunch…

And the children love them raw too, it’s brilliant to see them feasting on fresh vegetables, preferring them raw when they might have turned their sniffy little noses up at a cooked version.

Carrots are also super tasty roasted.  Try it, they are particularly delicious added to salads with some labneh or a goat cheese and lots of fresh herbs. 

Last but certainly not least, we planted a few rows of a variety of cabbage called Caraflex in the greenhouses this year. They’ve got a pointy nose like ‘sweetheart’ or what we used to call ‘greyhound’ cabbage years ago. The flavour is absolutely wonderful, either raw or cooked. Once again, my favourite new way of cooking it is either fried in a ton of sizzling butter or a combination of frying and roasting…Who knew that roast cabbage would be so good. I’ve no idea who came up with this way of cooking cabbage but whoever it was, I will be eternally grateful for their ingenuity….Perhaps it was an accident as so many great discoveries are.

Looks like we will have a glut of blackcurrants this year. They won’t ripen until mid to late July but meanwhile, the leaves are incredibly aromatic, so we’ve been using them for Blackcurrant Lemonade and this irresistible blackcurrant leaf sorbet that makes a chic starter for a summer dinner party.

Here are a few of my favourite recipes to celebrate the bounty of the new season.

Chargrilled Peas in the Pod

Peas cooked in this way are super delicious and totally addictive

Serves 4-6

450g fresh peas, about 85 pods

2-3 tbsp extra virgin olive oil

flaky sea salt

Pop a pan grill on a high flame. Toss the pea pods in a very little extra virgin olive oil and some flaky sea salt. When the pan is very hot, lay the pods in the pan in a single layer, allow to colour from the grill, flick over and char on the other side.

Taste, add a little more salt if necessary.

Put the pod between your teeth and enjoy the peas as they pop out

Chargrilled Broad Beans in the Pod

Grill broad beans in a similar way.

Chicken Breasts with Green Asparagus

Soaking the chicken breasts in milk gives them a tender and moist texture. We often serve this recipe with orzo, a pasta which looks like grains of rice sometimes called riso.  Always worth having a packet in your pantry. 

Serves 4

4 chicken breasts, free range if possible

milk, optional

salt and freshly ground pepper

15g butter

110g Irish asparagus in season

150ml homemade chicken stock

150ml cream

roux (equal quantities of butter and flour – melt the butter and cook the flour for 2 minutes on a low heat, stirring occasionally)

Garnish

sprigs of chervil

orzo, optional (see recipe)

Soak the chicken breasts in milk, just enough to cover them for 1 hour approx.

To prepare and cook the asparagus.

Hold each spear of asparagus over your index finger down near the root end, it will snap at the point where it begins to get tough. Some people like to peel the asparagus, but we rarely do. Cook in about 2.5cm of boiling salted water (1 tsp salt to every 600ml water) in an oval cast iron casserole. Cook for 2 or 3 minutes or until a knife tip will pierce the root end easily.  Refresh in cold water, drain and cut into 2.5cm pieces at an angle.

Next, discard the milk, dry with kitchen paper and season with salt and pepper.  Heat the butter in a sauté pan until foaming, put in the chicken breasts and turn them in the butter (do not brown), and cover with a round of greaseproof paper and the lid. Cook on a gentle heat for 5-7 minutes or until just barely cooked.

When the chicken breasts are cooked remove to a plate. Add the chicken stock and cream to the saucepan.  Bring to the boil, whisk in a little roux just enough to thicken the sauce slightly. When you are happy with the flavour and texture of the sauce, add the chicken breasts and asparagus back in.  Simmer for a 1-2minutes, taste and correct the seasoning. Serve immediately garnished with sprigs of fresh chervil and some freshly cooked orzo as an accompaniment.

Note

If the sauce is too thick add a little chicken stock to thin to a light coating consistency.

Orzo with Fresh Herbs

Orzo looks like fat grains of rice but is in fact made from semolina. It is sometimes sold under the name of ‘Misko’.

Serves 4

2.3 litres water

1 ½ tsp salt

200g orzo

15-25g butter

salt and freshly ground pepper

1 tbsp chopped parsley (optional)

Bring the water to a fast rolling boil and add the salt. Sprinkle in the orzo, cook for 8-10 minutes* or until just cooked. Drain, rinse under hot water, toss with a little butter. Season with freshly ground pepper and garnish with some chopped parsley.

*Time depends on the type of Orzo.

Orzo with Peas

275g of orzo and 200g peas

Add the peas to the orzo 3-4 minutes before the end of cooking – serve as in master recipe.

Charred Cabbage with Katsuobushi

Charred cabbage is a revelation, who knew that cooking cabbage in this way could taste so delicious and lift this humble vegetable into a whole new cheffy world. Lots of sauces and dressings work well with charred cabbage but I love this combination.  Katsuobushi are shaved bonita flakes. Bonita is a type of tuna. Buy some – you’ll soon be addicted and find lots of ways to use it up.  Alternatively, omit the katsuobushi flakes and serve the butter basted cabbage as a side.   Can be served as a starter or as a side.

Serves 6

1 medium cabbage

1 tbsp light olive oil or a neutral oil

50-110g butter

flaky sea salt and freshly ground black pepper

katsuobushi flakes (optional)

Trim the cabbage. Cut into quarters or sixths depending on the size.

Preheat the oven to 230°C/gas mark 8.

Heat a cast iron pan, add a little oil, swirl to coat the bottom of the pan. Lay the cabbage wedges cut side down on the pan, cook on a medium heat until well seared on both cut surfaces, add butter to the pan. When the butter melts and becomes ‘noisette’, spoon the melted butter over the cabbage several times. Sprinkle with sea salt and freshly ground black pepper, cover and continue to cook, basting regularly for about 10 minutes.  Test with a cake skewer or the tip of a knife close to the stalk to make sure it’s tender through.

Add some katsuobushi flakes (if using) to the butter and baste again. Transfer to a serving platter or individual serving plates. Sprinkle some more katsuobushi flakes over the top and serve immediately. 

Rory O’Connell’s Salad of Roast Carrots, Chickpeas, Lemon and Coriander

Thank you to my brother Rory for sharing this delicious recipe.

‘This is a fresh tasting and delicious salad. It would fit into a selection of salads or could be a standalone dish when served with a little labneh. It would be a good accompaniment for roast or grilled lamb.’

Serves 6-8

To roast the carrots

850g carrots

3 tbsp extra virgin olive oil

sea salt and freshly ground black pepper

pinch of sugar

2 x 400g tins of chickpeas

2 tsp roasted and ground cumin

2 tbsp extra virgin olive oil

1-2 tbsp chopped coriander

zest of 1 lemon

2 tbsp lemon juice

1 tbsp pomegranate molasses

pinch chilli flakes

sea salt and freshly ground pepper

pinch of sugar

Preheat the oven to 180°C/gas mark 4.

If necessary, peel the carrots, otherwise scrub until spotlessly clean. If the carrots are large, they can be cut at an angle into 1cm thick slices. Very small carrots can be left whole or medium carrots can be halved lengthways. Toss the prepared carrots in the olive oil. Season with salt, pepper and a pinch of sugar and place on a roasting tray in a single layer. Roast for approximately 20 minutes until tender but not soft. Remove from the oven to cool slightly.

While the carrots are roasting, drain the chickpeas of their liquid and rinse well. Place in a bowl and add the cumin, olive oil, coriander, lemon zest and juice, pomegranate molasses and chilli flakes. Season with sea salt, pepper, a pinch of sugar and mix well. Taste to ensure that seasoning is accurate and delicious.

When the carrots have cooled to tepid, mix them into the chickpeas and stir with a flexible spatula. Have one final taste to check seasoning.

Blackcurrant Leaf Sorbet

Use only young blackcurrant leaves, when the bushes begin to flower, they lose their powerful blackcurrant flavour.   We also use this recipe to make an elderflower sorbet – substitute 4 or 5 elderflower heads in full bloom.

2 large handfuls of young blackcurrant leaves

600ml cold water

185g sugar

juice of 3 lemons

1 egg white (optional)

Crush the blackcurrant leaves tightly in your hand, put into a stainless steel saucepan with the cold water and sugar.  Stir to dissolve the sugar, bring slowly to the boil. Simmer for 2 or 3 minutes. Allow to cool completely.  Add the juice of 3 freshly squeezed lemons.

Strain and freeze for 20-25 minutes in an ice cream maker or sorbetière.  Serve in chilled glasses or chilled white China bowls or on pretty plates lined with fresh blackcurrant leaves.

Note: If you do not have a sorbetière, simply freeze the sorbet in a dish in the freezer, when it is semi-frozen, whisk until smooth and return to the freezer again.  Whisk again when almost frozen and fold in one stiffly beaten egg white.  Keep in the freezer until needed.

If you have access to a food processor.  Freeze the sorbet completely in a tray, then break up and whizz for a few seconds in the processor, add 1 slightly beaten egg white, whizz and freeze again.  Serve.

As cooks and chefs, we are totally dependent on the quality of the raw materials we can source to make beautiful fresh tasting food.

We are super fortunate in Ireland to have many fantastic artisan and specialist producers – since Covid even more seem to be popping up every week.

There’s a growing entrepreneurial spirit and can-do attitude around the country and the brilliant thing is that many of these start-ups are situated in rural areas, creating extra employment in the countryside.

Recently we had a Celebrate our Producers Day here at the Ballymaloe Cookery School to introduce our students to some of the food heroes behind the ingredients they cook with.

Rod and Julie Calder Potts came from Kilkenny and Eunice Power from Dungarvan in Co. Waterford.  There was also quite a representation from West Cork where many of the pioneers got started.

Sally Barnes from Woodcock Smokery overlooking Castletownsend harbour has been smoking fish for over 40 years.

She learned her trade by trial and error…her initial fish smoking efforts were a desperate attempt to preserve four beautiful brown trout that had been caught in Ballyalla Lough, now devoid of trout.

She shared her passion for wild caught fish, fire and smoke and her deep knowledge of the state of the seas, lakes and rivers and the tragic demise of fish stocks around our coasts.

Sally, one of Ireland’s most iconic and feisty artisan producers is now teaching master classes in an attempt to pass on the skills she painstakingly acquired smoking award-winning wild salmon, albacore tuna, mackerel and other white fish over the years. The herrings and sprats have now all but disappeared, much of the catch transformed into pellets for farmed fish.

www.woodcocksmokery.com

Anthony Creswell’s Ummera Smokehouse is also in West Cork. A second generation multi award-winner who also smokes duck and chicken breast and traditional cured rashers as well as organic salmon. Ummera Smokehouse ships smoked salmon all over the world and they too are happy to have visitors to the smokehouse close to Timoleague in West Cork.

www.ummera.com

Toby Simmons, known to many from his stall in the English Market in Cork city but also based in West Cork where he and his lovely wife, Jenny Rose have transformed the Toonsbridge Dairy close to Macroom into a destination café with a woodfired oven, shop and dairy that produces five or six types of Italian filata style cheeses to supply his many Olive stalls around the country.

Toby’s story which started with olives is also intriguing. He set up the Real Olive Company in 1993. Toby imported a herd of buffalo into Ireland to make mozzarella, burrata, stracciatella, caciocavallo, halloumi, smoked scamorza, ricotta and Cheddar – also worth a detour…

www.toonsbridgedairy.com

Rupert Hugh Jones produces both native and gigas oysters in Cork Harbour close to Carrigtwohill in East Cork where his father David established oyster beds in the 1960’s. Rupert shared the intriguing story of the life cycle of the oysters, and the challenges and rewards of producing one of Ireland’s most prestigious products.

Rupert is also founder of the award-winning Mahon Point and Douglas Farmers Markets. Students were intrigued to hear about the many opportunities the farmers markets present to do market research and sell their artisan and specialist products.

Rupert does many exciting corporate events and bespoke tours of Rossmore Oysters.

www.rossmoreoysters.com

Eunice Power from Dungarvan in Co. Waterford is another totally inspiring and seemingly unstoppable entrepreneur with a ‘can do’ attitude in spades. She enthusiastically regaled the 12 Week Certificate Course students with tales of her life in food…restaurants and gourmet catering, everything from weddings to huge rock concerts in the O2 Arena and delectable picnics for the Lismore Opera Festival. Always highlighting local ingredients, local fish and shellfish and meat from her treasured local butcher Michael McGrath from Lismore.

Her fish and chip restaurant in Dungarvan named ‘And Chips’ established in 2019 draws devotees from far and wide. This is no ordinary chipper……

www.eunicepower.com

And last, but certainly not least, lovely Rod and Julie Calder-Potts, from Highbank Nurseries in Co Kilkenny, an extraordinary couple of passionate entrepreneurs who farm with nature to produce a variety of beautiful apples, from which they make 15 plus organic products… apple juice, apple cider vinegar, several ciders, apple syrup, apple treacle, Calvados (apple brandy) and more recently a sensational rum (and I don’t use the word sensational lightly) Dark Doyle Apple Rum, created to celebrate their daughters marriage to Jamie Doyle last year.

Seek out their products in various locations all over the country (listed on their website) and online and watch out for events at the Highbank Farm.

www.highbankorchards.com

A Plate of Locally Smoked Fish with Horseradish Sauce and Sweet Dill Mayonnaise

We have fantastic smoked fish in Ireland. Artisan smokers like sally Barnes of Woodcock Smokery in West Cork, Anthony Cresswell of Ummera and Frank Hederman of Belvelly near Cobh who have developed a cult following for their smoked Irish salmon and other fish.

Serves 4

A section of smoked fish – smoked salmon, smoked mussels, smoked mackerel, smoked trout, smoked eel, smoked tuna, smoked hake and smoked sprats.

Sweet Dill Mayonnaise (see recipe)

Cucumber and Dill Pickle (see recipe)

Horseradish Sauce (see recipe)

Garnish

segments of lemon

sprigs of watercress or rocket leaves

First make the horseradish sauce and sweet dill mayonnaise. 

Slice the smoked salmon into thin slices down onto the skin, allow 1 slice per person.  Cut the mackerel into diamond shaped pieces, divide the trout into large flakes.  Skin and slice the eel.  Thinly slice the tuna and hake. 

To Serve

Choose four large white plates, drizzle each plate with sweet dill mayonnaise, divide the smoked fish between the plates.  Arrange appetizingly, put a blob of horseradish sauce and cucumber pickle on each plate.  Garnish with a lemon wedge and sprigs of watercress or rocket leaves.

Sweet Dill Mayonnaise

1 large egg yolk, preferably free range

2 tbsp French mustard

1 tbsp white sugar

150ml groundnut or sunflower

1 tbsp white wine vinegar

1 tbsp dill, finely chopped

salt and freshly ground pepper

Whisk the egg yolk with the mustard and sugar, drip in the oil drop by drop whisking all the time, then add the vinegar and fresh dill.

Cucumber and Dill Pickle

Cucumber pickle keeps well for up to a week in the refrigerator.

Serves 10-12

1kg thinly sliced unpeeled cucumber

3 small onions thinly sliced

225g granulated sugar

1 tbsp salt

225ml cider vinegar

2 tbsp dill, chopped

Combine the cucumber and onion sliced in a large bowl.  Mix the sugar, salt and vinegar together, stir in the chopped dill and pour over cucumbers.  Place in a tightly covered container in the refrigerator and leave for at least 1-2 hours or overnight before using. 

Horseradish Sauce

This is a fairly mild sauce.  If you want to really clear the sinuses, increase the amount of horseradish!  Serve with roast beef, smoked venison or smoked mackerel.

Serves 8-10

3-6 tbsp freshly grated horseradish

2 teaspoons white wine vinegar

1 teaspoon freshly squeezed lemon juice

¼ teaspoon mustard

¼ teaspoon salt

lots of freshly ground pepper

1 tsp sugar

225ml softly whipped cream

Put the grated horseradish into a bowl with the vinegar, lemon juice, mustard powder, salt, freshly ground pepper and sugar.  Fold in the softly whipped cream but do not over mix or it will curdle.  The sauce keeps in the fridge for 2-3 days, covered, so that it doesn’t pick up other flavours. 

Stracciatella with Raisins, Toasted Almonds, Preserved Lemons and Marjoram

Stracciatella is soft creamy cheese made from Buffalo milk in Bergamot near Puglia. It has a similar texture to the centre of Burrata.*  Look out for Toby Simmond’s stracciatella.

Serves 6

110g toasted almonds, coarsely and unevenly chopped (pistachio nuts can also be used)

75g plump raisins

5 tbsp extra virgin olive oil

35-50g preserved lemon, coarsely diced 

Espelette or Aleppo pepper

350g stracciatella – 3 mozzarella

flaky sea salt

fresh annual marjoram leaves

Preheat the oven to 200°C/gas mark 6.

Blanch and peel the almonds, spread out on a baking tray and toast in the preheated oven for 8-10 minutes or until golden brown. (You can also do this in a frying pan on a medium heat.) Set aside to cool, then chop coarsely and unevenly.

Put the raisins into a little bowl, cover with boiling water and allow to plump up for 10-15 minutes.

Drain and dry the raisins, put into a bowl with the toasted almonds and diced preserved lemon. Drizzle with extra virgin olive oil, toss gently.

To Serve

Put a couple of tablespoons of stracciatella onto a serving plate, spoon some of the raisin, almond and preserved lemon mixture on top. Scatter with annual marjoram leaves. Sprinkle with a little pinch of Espelette or Aleppo pepper and flaky sea salt. Serve with a few pieces of sourdough toast. Repeat with the other plates.

*Note: If stracciatella is difficult to source, buy the best mozzarella you can find, coarsely chop and cover with 2-3 tablespoons of rich cream. Marinade for an hour or so.

Highbank Orchards Mussels in Cider

Ruth Calder-Potts kindly shared this recipe with us.

Serves 4

4 rashers, dry-cured bacon

2 shallots, finely chopped

3 cloves garlic, crushed

2kg Irish mussels

1 bay leaf

50ml Highbank Proper Cider

150ml cream

freshly ground black pepper

handful of fresh parsley

crusty bread (for soaking up all the sauce)

Fry or grill the bacon until crispy then set aside.  When they have cooled, cut them into strips.

Wash the mussels in cold water.  Discard any open mussels.

Fry the shallots, until translucent along with the garlic.

Place the mussels, bay leaf and cider into a large pot.  Add the onion and garlic and cover with the lid. 

Place on the hot for about 5 minutes, shaking the pot a couple of times during cooking.  The mussels should all have opened, remove the closed ones.

Add the cream, pepper and chopped parsley and cook for a further 2 minutes.  Remove from the heat and add the bacon.

Serve with the crusty bread to mop up all the yummy sauce. 

Eunice Power’s Raspberry Coconut Cake

Every now and then you want to make a cake for someone special and push the boat out! This is one of those cakes. The addition of coconut makes for a deliciously damp cake, the raw coconut on the exterior introduces an element of fun. It’s worth putting a little planning into the cake. Firstly, organise your ingredients, never underestimate the importance of a shopping list!  I suggest making the coconut filling the day before so that the cake can be assembled when it’s fresh.

275g self-raising flour

70g desiccated coconut

1 tbsp rosewater

375g caster sugar

175g butter, melted

3 eggs

375ml milk

Coconut Cream Filling

300g white granulated sugar

6 egg whites

350g salted butter, at room temperature, cut into cubes

1 tsp vanilla extract

pinch of salt

160g coconut milk

2 tbsp of raspberry jam

100g raspberries

100g raw coconut (available in health food shops, I buy mine in Blasta Health Food Store, Dungarvan, Co. Waterford – 058 23901)

a tiny drop of red food colouring

Preheat the oven to 170°C/gas mark 3.

Lightly grease a 20.5cm tin with high sides and line with parchment paper.

Add all the dry ingredients into a large bowl and stir until mixed, then add in all of the wet ingredients and mix well with a wooden spoon until smooth. Pour the mixture into the prepared tin and bake in the preheated oven for 50 minutes or until a skewer comes out clean. Allow to cool for 1 hour. This cake is moist and dense.

Coconut Cream Filling

Place egg whites and sugar in a saucepan and whisk until almost simmering. Remove from the heat and pour the egg white and sugar mix into the bowl of an electric mixer and beat on high speed for about 10 minutes, until the sides of the bowl are cool, and the mixture has about doubled in volume.  Add the butter chunks, a few at a time, and beat until incorporated.  It may look curdled but keep beating until the butter is well incorporated and the frosting is glossy.  

Add the vanilla, salt, and coconut milk.  Whip for another couple of minutes until smooth.  

If you make this ahead of time, you can keep it in the refrigerator for up to 2 weeks.  Before using, bring it back to room temperature and whip it for a few minutes until smooth.  

To assemble the cake.

Slice the cake into three equal size layers, the cake may be quite dense in the middle, don’t be alarmed – this is fine. Spread a tablespoon of raspberry jam over the first layer, then pipe lightly with a quarter of the coconut cream filling and sprinkle with half of the raspberries.  Place the next layer on top and repeat with the jam, coconut cream and raspberries. Put the third layer on top.

Using a spatula, spread the remainder of the coconut cream evenly over the cake and decorate with raw coconut.

Note

To make the coconut pink in colour, add a tiny drop of red food colouring to a bowl of water, then stir in the coconut. Leave for about 10 minutes until the coconut turns pink and strain the water off using a sieve. Pat the strained coconut with a tea towel before spreading on a sheet of baking parchment and allowing it to dry overnight.