This week we ventured off our usual turf and headed North-West to Co Clare. We stayed in a Hidden Ireland house called Mount Vernon close to New Quay, a Georgian gem owned by Ally Raftery and Mark Helmore, son of the last owner Mary Helmore. Built in 1788 for a friend of George Washington, Mount Vernon became the summer home of Sir Hugh Lane and then of his aunt, Lady Gregory, who entertained many of the leaders of Ireland’s Cultural Renaissance there, including Yeats, Synge and Shaw. 
Augustus John designed the brick Arts and Crafts fireplaces, much of the books, furniture and pictures tell a story. There are just five bedrooms so it has the deliciously comfy feel of staying in a country house. We arrived very late and had a delicious lobster salad followed by a wedge of lemon tart with some Summer berries and good cream. 
Next day we drove through the stunningly beautiful countryside of North West Clare. We’d heard that there was a Farmers’ Market in Ballyvaughan on Saturday morning. I’m intrigued by markets, each one has its own personality and speaks volumes about the local area. This one is held in the courtyard of the village hall. By 11 o’clock it was buzzing with about 20 stalls. Rochan and Peter from Fanore sold pickles, beetroot and hummus. Nomalie McDonagh originally from Sri Lanka now living in Co Galway, made a variety of curries and dahls and vegetable pickles to tempt the locals. Marie and Deirdre Hyland who used to run Hyland’s Hotel in Ballyvaughan were there manning their stall selling delicious quiches. They love the social aspect of the Farmers Market, “so convivial and good for the community”. Sean Shannon from Bellharbour who has a particular interest in fruit trees told us it was only his second day on the market, he was enjoying himself hugely as he sold damsons, Victoria plums, Grenadier and Beauty of Bath apples. Such a joy to find these fruit that are absolutely unavailable in the shops and supermarkets – this is what farmers markets are all about. There is no point in selling products that can be bought in local shops, there must be a USP (unique selling point), otherwise they are just a sham. Deirdre and Phyllis Flanagan, mother and daughter living in Clarinbridge, Co Galway baked a variety of cakes including lemon drizzle, coffee cakes and chocolate chip muffins, along with savoury quiches and tarts. Much of the ingredients for these are grown in their own garden. Tracey Kelly is the treasurer of the market, now in its third season, she is a Londoner who now lives in Fanore and has produced a variety of different sweet cakes, tarts, scones and breads since she started in the market three years ago and is now specialising in producing a variety of flavoured yeast breads and flavoured butters. She will also take orders for novelty and all kinds of celebration cakes. Beside her is Mary Hayes who has a well established garden in Ballyvaughan where she harvests a variety of choice vegetables, all kinds of currants and berries and a selection of old apple varieties, all of which she skilfully converts into delicious preserves. Moving around I met Annie Nolan who was selling Kinvara potatoes, onions, carrots and parsnips, freshly pulled and still covered in rich earth. Behind her, local farmer Finola Costello sold luscious cheesecake, porter cake and brown bread alongside new season potatoes. Her stall was complemented by her niece Emma’s handmade greeting cards and homemade jewellery. Tom Tarpey, chairman of the Farmers Market was selling garlic. We bought his entire stock and have it hanging in our kitchen. Aisling Wheeler from Ennistymon, grows a variety of beautiful organic vegetables and offers a selection of local cheese. The Ailwee Caves also had a stall and were offering fantastic local honeycombs and their award winning Burren Gold cheese in several flavours, including cumin, fenugreek, smoked, black pepper, nettle and garlic and plain. There was a tangible bonhomie and camaraderie between the stallholders and a real buzz. Maureen Roche, another newcomer from Kilfenora, grew a variety of healthy shrubs and trees on her farm. Chris Keane, a former café owner, ably assisted by her mother who is visiting from Australia, bakes all kinds of mouth watering cakes, scones and muffins which sell out early. When it comes to keeping it in the family nobody here does like the Fahys from Newquay. Between three generations they produce a variety of products on their farms which include salad leaves, herbs, courgettes, cabbage, kale, carrots and onions, all of which are chemical free, along with freshly baked bagels. A recent addition to their repertoire is dairy ice cream in a variety of flavours. Meriel Francis has a small stall on which she offers home baked breads and cakes along with preserves, plants and homemade crafts. However what she lacks in quantity is made up for in quality. The little jewels and beads on local jewellery maker Mary Keegan’s stall caught the rays of the sunshine which cheered the crowded market. As I moved around the market I met Michael Monks. This retired local publican has a confident stance matched by the pert green leaves of his freshly picked cabbage displayed among the other vegetables and eggs on his stall. Nestled beside him local German goat farmer Gabrielle Koeller displays her exquisite and generous portions of goats cheese quiches and cheesecakes. Her herd of forty goats which eat the sweet grasses and flowers of the Burren produce exceptional quality milk which she expertly turns into cheese. Ballyvaughan Farmers Market is a colourful and multi-ethnic example of local food for local people, congratulations to all concerned.

Compote of Plums or Greengages
Poach the fruit whole, they’ll taste better but quite apart from that you’ll have the fun of playing – he loves me – he loves me not! You could just fix it by making sure you take an uneven number! Greengages are delicious cooked in this way also.

Serve for breakfast or dessert.
Serves 4

400g (14oz) sugar, a bit less if the fruit are very sweet
450ml (16fl oz) cold water
900g (2lb) fresh plums, Victoria, Opal or those dark Italian plums that come into the shops in Autumn or greengages

To serve: whipped cream

Put the sugar and water into a saucepan and bring slowly to the boil. Tip in the fruit, cover the saucepan and simmer until they begin to burst (4-5 minutes). Turn into a bowl, serve warm with a blob of softly whipped cream. Divine!

Tip: Poached plums or greengages keep very well in the fridge and are delicious for breakfast without the cream! 

Lemon Tart with Candied Julienne of Lemon Peel

Serves 8

Shortcrust Pastry (enough for two tarts)
11 ozs (310g) plain flour
6 ozs (170g) butter
2 ozs (55g) castor sugar
1 oz (30g) icing sugar
1 free range egg

Filling
3 eggs and 1 egg yolk
zest of 2 lemons (washed well)
juice of 3 lemons (200ml/7fl oz) and juice of 1 orange (150mls/¼ pint)
3 pint (150ml) double cream
5½ ozs (155g) sugar

Candied Julienne of Lemon Peel
2 lemons

stock syrup made with 6 ozs (170g) sugar and 6 fl ozs (175ml) water, cooked together for 2 minutes.

1 x 8 inch (20.5cm) tin

First, make the pastry. This pastry can be made by various methods. Number 1 is our preferred method.

1. Make in a food processor. Stop as soon as the pastry starts to come together. Flatten, wrap and chill overnight if possible.
or
2. Make by pâté brisée method. Flatten, wrap and chill overnight if possible.
or
3. Make by the rubbing-in method. Flatten, wrap and chill for several hours if possible.

If the pastry is needed urgently, divide into 2-3 equal parts. Flatten and chill for minimum 30 minutes, better still an hour.

Preheat the oven to 1801C/3501F regulo 4. 

Line the 8 inch (20.5cm) tin with pastry and bake it blind for 20-25 minutes until it is golden and fully cooked. Remove the beans, paint the base with a little egg white and replace in the oven for 2-3 minutes. When it is cooked, let it cool while the filling is prepared. Lower the oven temperatures to 160C/325F/regulo 3.

Grate the zest finely, (careful not to get any pith).

Whisk all the ingredients for the tart filling together - the eggs, orange and lemon juice, lemon zest, cream and sugar. When the mixture is nice and frothy, pour most of it into the tart shell. The mixture needs to come right to the top, but to avoid spilling it, put the partly filled tart into the oven (with the temperature now reduced) and finish filling it with a spoon.
Bake the tart until the filling has become firm. This should take about 35 minutes. Check by giving the tin a little shake. Take the tart out of the tin when it is lukewarm and leave it on a 
wire rack to cool. Decorate it crystallized lemon rind and tiny mint or lemon balm leaves. Best eaten on day it is made.

Candied Julienne of Lemon Peel

Peel 2 lemons very thinly with a swivel top peeler, be careful not to include the white pith, cut the strips into a fine julienne. Put in a saucepan with 2 cups of cold water and simmer for 5 minutes. Remove from the pot, refresh in cold water and repeat the process again. Put the julienne in 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 bakewell paper or a cake rack. When cold sprinkle with castor sugar.*
* Can be stored in a jar or airtight tin for weeks or sometimes months.

Apple Fudge Cake
From “Rachel’s Favourite Food”by Rachel Allen

This is one of Rachel’s recipes given to her by her sister-in-law, Penny. It's perfect as a dessert or with a cup of tea or coffee. 
Serves 10

2 large cooking apples, such as Grenadier or Bramley
2oz (50g) dark brown sugar

Cake Batter
6oz (175g) butter
6oz (175g) light brown sugar
6oz (175) self-raising flour
4 eggs

Fudge Sauce
4oz (110g) butter
4oz (110g) light brown sugar
1 tbsp lemon juice

You will also need a 10 inch (25cm) sauté pan or a springform tin.

Preheat the oven to 180°C/350°F/gas 4

Butter the sides of the tin and line the base with a disc of greaseproof paper. Peel and cut the apples into eights and arrange in a single layer in the tin (this will be the top of the cake when it's cooked). Sprinkle over the 2oz (50g) dark brown sugar.

Put all the cake batter ingredients into a food processor and whiz to combine. Pour it over the apples and sugar. Cook in the preheated oven for 40-45 minutes or until the cake is spongy in the centre. Wait for it to cool for 2 minutes before turning out.

Next make the fudge sauce. Combine and melt the butter, sugar and lemon juice. Stir and pour over the cake when it's cool.

Darina's fool proof food

Wild Damson Jam
Damsons, bullaces or wild plums still grow wild in many parts of Ireland, they ripen towards the end of September – we love collecting them, and eat lots freshly picked the surplus we make into damson pies, compotes and jam. They also make a delicious sauce to accompany roast pork with crackling and freeze perfectly.

*The new cultivated varieties are much sweeter so you will need to reduce the sugar to 1.8kg (4 lb) for 2.7kg(6lb) fruit 

Makes 4-4.5 kg/9-10 lbs approx.

2.7 kg/6 lbs damsons
2.7 kg/6 lbs sugar*
900 ml/11/2 pints water

Pick over the fruit carefully, wash and drain well and discard any damaged damsons. Put the damsons and water into a stainless steel preserving pan (greased with butter) and stew them gently until the skin breaks. Heat the sugar in a low oven, add it to the fruit and stir over a gentle heat until the sugar is dissolved. Increase the heat and boil steadily, stirring frequently. Skim off the stones and scum as they rise to the top. Test for a set after 15 minutes boiling. Pour into hot sterilised jars and cover. Store in a cool dry place.
Note: The preserving pan is greased to prevent the fruit from sticking to the bottom.


Hot Tips

West Cork Slow Food Event Sunday 10th September
A Historical Walk and Hog Roast at Dun Lough Castle in partnership with the Mizen Peninsula Archaelogical Society – meet at Barley Cove car park at 1.00pm (car pool will be organised). Food by Food for Thought Catering and wine sponsored by Febvre. Not suitable for children and dogs not permitted. Sturdy footwear required. Cost €25 per person with discount for Slow Food and Archaeological Society Members. Booking essential, Tel Sarah at 087-7528940 or 087-7528945, or Deirdre on 028-28350.

A Taste of West Cork Food Festival 2006, Skibbereen – 14-17th September 2006
Includes ‘A West Cork Feast’ at the West Cork Hotel, story telling at local primary schools, final of schools cookery competition, photo exhibition by John Minihan, West Cork Food Festival Pub Trail, demonstrations and tastings in supermarkets, Farmers Market, Art Workshops, field visits, open air Food and Craft Market and much, much more. Visit www.atasteofwestcork.ie  for more information. Food producers contact Kevin Santry at 023-34035 & 086-2672288, Craft makers contact Ivan McCutcheon on 023-34035 or email foodfestival@skibbereen.ie  


Certificate in Marketing Skills for Tourism 2006/2007
Starting in Cork in September/October 2006, the programme runs till May 2007 with workshops scheduled for 2 days each month. It is tailored specifically to the tourism industry by Failte Ireland and the Marketing Institute of Ireland to develop the professional marketing skills of managers. Information from Josephine O’Driscoll 021-4313058, Josephine.odriscoll@failteireland.ie

I’m regularly asked where I’m off to for my Summer break, naturally people expect me to name some exotic location – Azarbejan, Lanzerotte, St Barts …… not a bit of it. Nothing would persuade me to holiday outside Ireland during the Summer months. Airports are a nightmare, why on earth would one want to endure the queues in sweltering heat, the delays, the ratty responses of overstretched staff. Travel has become so frantic that one really needs a very good reason to go anywhere.

A further aggravation is the fact that most holiday bargains end up costing a fortune in over weight charges. Another very good reason to stay close to home is the bounty of the garden in late Summer, both the vegetable and fruit gardens are bulging with produce, lush ripe and ready for harvesting. There are not enough meals to eat it all, a glut of gorgeous ripe tomatoes, a glut of courgettes, a glut of cucumbers, blackcurrants and red currants. We’ve already had a feast of white peaches (they grow on a south facing wall under the dining room of the school). They crop unbelievably well and bruise very easily but make a divine puree to use for a classic Bellini. This freezes well in ice cubes ready to be popped into a glass of processo, - one sip is enough to transport you to Harrys Bar in Venice. We’ve also had the first Beauty of bath and Irish apples and soon there will be grenadier to make the first apple tart of the new season – Why on earth would one want to be anywhere else?

Red Currant Jelly

Red currant jelly is a very delicious and versatile product to have in your larder. It has a myriad of uses. It can be used like a jam on bread or scones, or served as an accompaniment to roast lamb, bacon or ham. It is also good with some rough pâtés and game, and is invaluable as a glaze for red fruit tarts.

This recipe is a particular favourite of mine, not only because it's fast to make and results in delicious intensely flavoured jelly, but because one can use the left over pulp to make a fruit tart, so one gets double value from the red currants. Unlike most other fruit jelly, no water is needed in this recipe.

We’ve used frozen fruits for this recipe also, stir over the heat until the sugar dissolves, proceeds as below.

Makes 3 x 1 lb (450g) jars

2 lbs (900g/8 cups) red currants
2 lbs (900g/8 cups) granulated sugar

Remove the strings from the red currants either by hand or with a fork. Put the red currants and sugar into a wide stainless steel saucepan and stir continuously until they come to the boil. Boil for exactly 8 minutes, stirring only if they appear to be sticking to the bottom. Skim carefully.

Turn into a nylon sieve and allow to drip through, do not push the pulp through or the jelly will be cloudy. You can stir in gently once or twice just to free the bottom of the sieve of pulp.

Pour the jelly into sterilised pots immediately. Red currants are very high in pectin so the jelly will begin to set just as soon as it begins to cool.

Apple and Tomato Chutney
Makes 10 x 1 lb (450 g) pots

7-8 lbs (3.2-3.4 kg) ripe tomatoes, peeled and chopped 
1 lb (450 g) onions, chopped
1 lb (450 g) eating apples, peeled and chopped
3 lbs (1.35 kg) sugar
1½ pints (900 ml/3¾ cups) white malt vinegar
2 tablespoons (2 American tablespoons + 2 teaspoons) salt
2 teaspoons ground ginger
3 teaspoons ground black pepper
3 teaspoons all spice
4 cloves garlic, crushed
1 level teaspoon cayenne pepper
8-12 oz (225-340 g/1½-2 cups) sultanas

Prepare all the ingredients. Put into a large wide stainless steel saucepan and bring to the boil. Simmer steadily until reduce and slightly thick - 1 hour, approx. Pot in sterilized jars.

Cucumber Neapolitana

A terrifically versatile vegetable dish which may be made ahead and reheats well. It is also delicious served with rice or pasta. It makes a great stuffing for tomatoes and is particularly good with Roast lamb.

Serves 6 approx.

1 Irish cucumber
½ oz (15g\c stick) butter
1 medium onion - 4 ozs (110g) approx., sliced 
4 very ripe Irish tomatoes
Salt and freshly ground pepper
2½ fl ozs (63ml/generous ¼ cup) cream
1 dessertsp. (2 American teasp.) freshly chopped mint
Roux (optional) 

Melt the butter in a heavy bottomed saucepan, when it foams add the onion. Cover and sweat for 5 minutes approx. until soft but not coloured. 

Meanwhile, peel the cucumber cut into ½ inch (1cm) cubes; add to the onions, toss well and continue to cook while you scald the tomatoes with water for 10 seconds. Peel the tomatoes and slice into the casserole, season with salt, freshly ground pepper and a pinch of sugar. Cover the casserole and cook for a few minutes until the cucumbers are tender and the tomatoes have softened, add the cream and bring back to the boil. Add the freshly chopped mint. If the liquid is very thin, thicken it by carefully whisking in a little roux. Cucumber Neapolitana keeps for several days and may be reheated.

Tomato Fondue

Readers of my books will hopefully have incorporated this wonderful tomato stew into their regular fare. It is best made during the summer months when the tomatoes are very ripe, but it can still be very good made with tinned tomatoes in the winter. It is another of my 'great convertibles', we serve it not only as a vegetable but also as a sauce, a filling for pancakes and omelettes, or a topping for pizzas etc. Reduce it a little more for pizza topping or it may be too sloppy.

4 ozs (110g/1 cup) sliced onions
A clove of garlic, crushed (optional)
1 dessertspoon (2 American teaspoons) olive oil
2 lbs (900g) very ripe tomatoes, or ½ fresh and ½ tinned
1 tablespoon (1 American tablespoon + 1 teaspoon) of any of the following chopped or a mixture of - thyme, parsley, mint, basil, lemon balm, marjoram
Salt, freshly ground pepper and sugar to taste

Sweat the sliced onions and garlic (if used) in oil on a gentle heat. It is vital for the success of this dish that the onions are completely soft before the tomatoes are added. Remove the hard core from the tomatoes. Put them into a deep bowl and cover them with boiling water. Count to 10 and then pour off the water immediately; peel off the skins, slice and add to the onions. Season with salt, freshly ground pepper and sugar and add a generous sprinkling of chopped basil. Cook for just 10-20 minutes more, or until the tomato softens.

Tomato Fondue with Chilli and Variations
Add 1-2 chopped fresh chilli to the onions when sweating.

Tomato Fondue with Chilli and Basil
Add torn basil instead of mixed herbs to the Tomato Fondue.

Tomato and Coriander Fondue
Substitute fresh coriander for basil in the basic recipe.

Blackcurrant Fool

Serves 10 approx.

¾ lb (340g) fresh blackcurrants
Stock syrup (see recipe)
Whipped cream

Cover the blackcurrants with stock syrup. Bring to the boil and cook until the fruit bursts about 4-5 minutes. Liquidise

and sieve or puree the fruit and syrup and measure. When the puree has cooled, add up to equal quantity of softly whipped cream, according to taste. Serve with Jane's biscuits.

Note: A little stiffly beaten egg white may be added to lighten the fool. The fool should not be very stiff, more like the texture of softly whipped cream. If it is too stiff stir in a little milk rather than more cream.

Frozen blackcurrants may be used
Alternative presentation chose tall sundae glasses. Put 2 floz of blackcurrant puree into the base of the glass, top with a layer of softly whipped cream, another layer of blackcurrant puree and finally a little more cream. Drizzle a little thin puree over the top, serve chilled with shortbread biscuits.

Blackcurrant ice cream

Left over blackcurrant fool may be frozen – it makes a delicious ice cream. Serve with blackcurrant coulis made by thinning the blackcurrant puree with a little more water or syrup.

Stock Syrup
Makes 28 fl ozs (825 ml/3½ cups)

1 lb (450 g/2 cups) sugar
1 pint (600 ml/2½ cups) water

To make the stock syrup: Dissolve the sugar in the water and bring to the boil. Boil for 2 minutes then allow it to cool. Store in the fridge until needed.

Frosted Blackcurrant Fool with Blackcurrant Coulis
Pour the blackcurrant fool into a loaf tin lined with pure cling film. Cover and freeze. Serve cut in slices with blackcurrant coulis drizzled over the top.
Serves 10 approx

Jane’s Biscuits – Shortbread Biscuits

Makes 25

6 ozs (170g/1¼ cups) white flour or Spelt
4 ozs (110g/1 stick) butter
2 ozs (55g/¼ cup) castor 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 ¼ inch (7mm) thick. Cut into rounds with a 2½ inch (6cm) cutter or into heart shapes. Bake in a moderate oven 180C/350F/regulo 4 to pale brown, 8-15 minutes, depending on the thickness of the biscuits. Remove and cool on a rack.
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 colour - darker will be more bitter.

Darina's Fool Proof Recipe

Courgette Soup with Curry Spices

Serves 12

8 large courgettes, sliced
2 large onions,peeled & sliced 
4 teaspoons curry powder 
6 ozs (175g) butter
4 pints (2.2 litres) homemade chicken stock 

Melt the butter and allow to foam. Add the sliced onions and curry powder. Coat in the butter, reduce the heat, cover with greaseproof and a lid and sweat gently until the onions are tender. Add the stock and bring to the boil. Add the courgettes, season with salt & pepper and cook quite gently, uncovered until the courgettes are just tender. Purée immediately and correct seasoning. Thin with extra stock if necessary. Serve with chopped parsley & chives. Add a little cream if the soup needs it.

Hot Tips:

Georgina Campbell’s Ireland for Garden Lovers – Gentle Journeys through Ireland’s most beautiful gardens with delightful places to stay and eat along the way – co-authored with Marianne Heron. This guide provides a wonderful framework for the garden lover’s Irish holiday, North and South. www.ireland-guide.com info@ireland-guide.com

Visiting Bristol – 
On a recent trip to Bristol, I had a delicious breakfast at Ocean Cafe, lunch at Quartier Vert and dinner at Fishworks – the fish was spanking fresh and beautifully cooked, we had the bonus of extra special service from our waitress Sarah from Douglas in Cork, who is doing a Masters in International Politics in Bristol University. All three restaurants are on Whiteladies Road in Bristol. Ocean – Tel 0117 946 9825 Quartier Vert – Tel 0117 973 4482 Fishworks – Tel 0117 974 4433

I have just had a completely delightful fun afternoon at the Schull Agricultural Show. These country shows celebrate much of what I hold so dear in country life.
Many have been floundering in recent years as people flock to the glitzier Food Festivals that are springing up all over the country. (Don’t forget to put the date of the Midleton Food and Drink Fair on ?? September into your diary.) However I sense a real revival of interest. Schull show, founded in 1966, was an annual event until 1999, by then the insurance costs coupled with the animal movement costs sounded the death knell of the once vibrant show.
This year the Show Committee, linked up with Schull ICA and the Slow Food movement to revive the Show. The committee headed by Jimmy Donavan, Charlie McCarthy and Josephine Ahearne gathered a feisty band of volunteers from the local community. They worked long and hard to plan the line-up of events. They were well rewarded when over 3000 people poured into the Showgrounds. The Schull Farmer’s Market had decamped up to the Showgrounds for the day and when we arrived just after 1 o’clock the event was well underway. There were ? categories. Knowledgeable looking ? were studying form.
The mare and foal category was being judged, an adorable little piebald foal took my eye but I headed down towards the exhibits, stopping to buy an onion bhaji, a caraway seed cake and some local cheese and cured meat at the Farmers outlets.
In the ? hall the Flower, Vegetable, Craft and Bakery exhibits were proudly displayed. The judges had made their decisions so the 1st, 2nd, 3rd prize winners had red, green and ? rosettes attached. These agricultural shows acknowledge the value of the Farmer and importance of preserving and passing on the traditional skills.
The skills of the stockman, the plantsman, the honeymaker, the cook, the traditional craftsman are increasingly valuable in a world where a growing number of people are beginning to appreciate the value of what for many people are forgotten skills.
Despite the headlong embrace of the breakfast roll and fast food culture there is also a tangible revival of interest in learning forgotten skills, how to keep a few hens, how to rear poultry for the table, beekeepers report an increase in inquiries for beginners beekeeping courses, organic vegetable growing courses are oversubscribed. Several young people I know are keeping a few pigs again so they can cure their own pork and taste bacon as it used to be. Others want to know how to make home butter, cheese and yoghurt. All these skills can add value to farm produce at a time when many farmers are racking their brains to come up with ideas to supplement their income. 
The Agricultural Shows provide a platform for the top quality producers to be acknowledged and rewarded. Beside the ? members of Schull ICA, headed by Mary O’Keeffe and founder member Violet Glanville, were busy serving tea and coffee, carrot and coriander soup and cakes to the queues of people. There in the midst of them all the 93 year old Violet Glanville was judiciously filling beef, ham and salad rolls. Vi, who is one of my heroes, was overjoyed to see the revival of the Agricultural Show, an event which she feels is of the utmost importance in rural areas. She and Mary O’Keeffe, chair of the local guild, represent the indomitable spirit of the ICA.
As I queued for tea I listened as the local women discussed the cakes. They knew at a glance who had made each one. They are Jean’s scones, she always makes them for a special occasion and cuts them out with a champagne glass. I chose a delicious slice of coffee cake and then sneaked back for a slice of ? cake and another coconut cake made by the Australian Donna ?. I chased her up and she sweetly agreed to sharing the recipes with Examiner readers.
While all this was going on, a merry band of traditional dancers were dancing to the music of ? under the tutelage of ?. Catherine Jepson was carding wool and spinning it on her wheel. ? demonstrated the skill of making fishing nets. ? was making rattles to show people the craft of traditional rush weaving.
Meanwhile the dog show got underway. Over 70 dogs and every size, shape and description were entered. Nina Constance had the unenviable task of choosing the winners under the critical glare of the dog owners, each of whom was convinced that their pooch was the star of the show.
The only shadow on the day was the discovery that the carefully erected fences had been vandalised overnight, but this didn’t deter the hardworking committee who rebuilt and repaired the damage before the off.
The committee were very happy with the relaunch but are now in the process of reviewing and analysing the event with a view to creating a bigger and even better event next year.
For details of other agricultural shows this Summer check www.irishshowsassociation.ie.

Caraway Seed Cake

I hated Seed cake as a child and now its one of my great favourites, my father had a passion for it so it was always an option when we went to visit our Tipperary relations on Sunday afternoons.

6 ozs (170g) butter
6 ozs (170g) castor sugar
3 eggs, free-range if possible
8 ozs (225g) plain white flour
1 tablespoon ground almonds, optional
2 dessertspoons caraway seeds
3 teaspoon baking powder

some caraway seeds to sprinkle on top

Round cake tin 7 inches wide x 3 inches deep (18cm x 7.5cm)

Line the cake tin with greaseproof paper.
Cream the butter, add the sugar and beat until very soft and light. Whisk the eggs and gradually beat into the creamed mixture. Stir in the flour and ground almonds. Add the baking powder and 2 dessertspoons of caraway seeds with the last of the flour. Turn the mixture into the prepared cake tin, scatter a few caraway seeds on top and bake in a moderate oven, 180C/350F/regulo 4 for 50-60 minutes. Cool on a wire rack. Keeps well in an airtight tin.

Coffee Cake with Chocolate Coffee Beans

Serves 8-10

Another splendid cake, keeps well too. This cake may be baked in a larger tin to make it look more like a gateau.

8 ozs (225g) butter
8 ozs (225g) castor sugar
8 ozs (225g) white flour, preferably unbleached
1 teasp. baking powder
4 eggs, preferably free range
scant 2 tablesp. coffee essence (Irel or Camp)

2" x 8" (5 x 20.5 cm) sandwich tins 

Coffee Butter Cream (see recipe)
Coffee Icing (see recipe)

Decoration
Hazelnuts or Chocolate Coffee Beans (see recipe)

Preheat the oven to 180ºC/350ºF/regulo 4.
Line the bottom of sandwich tins, with greaseproof paper, brush the bottom and sides with melted butter and dust with flour.
Cream the butter until soft, add the castor sugar and beat until pale and light in texture. Whisk the eggs. Add to the mixture, bit by bit, beating well between each addition. 
Sieve the flour with the baking powder and stir gently into the cake mixture, finally add in the coffee essence and mix thoroughly.

Spoon the mixture into the prepared sandwich tins and bake for 30 minutes approx. in a moderate oven. When the cakes are cooked. The center will be firm and springy and the edges will have shrunk from the sides of the tin. Rest in the tin for a few minutes before turning out onto the wire rack, remove the greaseproof paper from the base, then reinvert so the top of the cakes don’t get marked by the wire rack. Cool the cakes on the wire rack. When cold sandwich the cakes together with Coffee Butter Cream and ice the top with Coffee Glace Icing .Decorate with Hazelnuts or Chocolate Coffee Beans

Coffee Butter Cream Filling
2 ozs (55g) butter
4 ozs (110g) icing sugar (sieved)
1-2 teasp. Irel Coffee essence

Whisk the butter with the sieved icing sugar, add the coffee essence. Continue to whisk until light and fluffy.

NOTE:
If you would prefer to ice the cake with Coffee Butter Cream use 
8 ozs ( 225g) butter
1lb ( 450g) icing sugar
1-2 tablespoons of Irel Coffee

Coffee Icing

16 ozs (450g) icing sugar

scant 2 tablesp. Irel coffee essence
4 tablesp. boiling water approx.

Sieve the icing sugar and put into a bowl. Add coffee essence and enough boiling water to make it the consistency of thick cream.

Chocolate-covered Coffee Beans

V VV C

Irresistible nibbles or great decorations for cakes, mousses, and chocolate or coffee desserts.

3 ozs (85g) dark chocolate, at least 54 per cent cocoa solids
4 tablesp. medium roast coffee beans

Melt the chocolate gently in a small bowl over a saucepan of hot water. When the chocolate is soft add the coffee beans. Stir gently to coat the beans, then lift them out with a fork and drop them one by one onto a plate or marble slab evenly covered with non-stick silicone paper. Leave to harden. Remove the beans with a palette knife and store in an air-tight jar. Alternatively, drop the wet chocolate-coated beans on to a plate or marble slab covered thickly with sieved good quality cocoa powder. Separate as above and leave to harden.
22/06/99(LH)

Traditional Kerry Apple Cake

Makes 25-30 pieces

Scone mixture
450g (1lb) plain white flour
175g (6oz) butter
2 teaspoons baking powder
175g (6oz) castor sugar
3 free range eggs
225ml (8fl oz) milk
1/2 teaspoon ground cloves

cooking apples

Baking tin 30x20cm 7.5cm deep (12x8in 3in deep)

Preheat the oven to 200C/400F/gas mark 6. 

Peel, core and chop the apple into 5mm (1/4in) dice. Rub the butter into the flour. Add the baking powder, castor sugar, diced apple and 1/2 teaspoon ground cloves. Whisk the eggs with a cup of milk in a bowl. Add to the dry ingredients and mix well with a wooden spoon. The mixture will be a soft texture. Pour into the greased and lined roasting tin. Bake at 200C/400F/gas mark 6 for 35 to 40 minutes or until the top and apples are soft and golden. Dredge with soft castor sugar while hot.

Donna Higgins’s Five Star Coconut Cake

Donna who is originally from Sydney now lives in west Cork and is an enthusiastic member of the Schull ICA guild. In Australia she ran the Energy Australia Cookery School and developed recipes for food companies.

225ml (8fl oz/1 cup) milk
35g (1 1/2oz/1/3 cup) coconut
340g (12oz/2¼ cups) self raising flour, sifted
75g (3oz/½ cup) custard powder
450g (1lb/2 cups) caster sugar
4 eggs
250g (9oz) butter, softened 
2 teaspoons vanilla essence

2 tablespoons toasted coconut (decoration)

Grease and line a 23cm deep cake pan or two 23cm x 12cm x 7cm loaf pans.
Heat the milk, pour onto coconut, and stir well. Leave aside until cold.
Combine all ingredients in a large mixing bowl; beat with an electric mixer on medium speed for 10 minutes.
Pour mixture into prepared pan.
Bake in a moderate oven 180° C for 1 – 1 ¼ hours or until cooked when tested. 
Allow to sit in the tin or tins for five minutes before turning out. 
Meanwhile make the Cream Cheese Icing – see below. 
Spread the icing over the top of the cake or cakes and sprinkle with toasted coconut.

Cream Cheese Icing

60g (2 1/2oz) cream cheese, softened

125g (4 1/2oz/1 cup) icing sugar, sifted
2 teaspoons vanilla
Milk 


Beat cream cheese until smooth; gradually beat in the icing sugar. Mix in vanilla and sufficient milk to form a smooth creamy icing.
Pipe or spread onto coconut cake.

Fool proof Food

Mary O’Keefe’s Featherlite Sponge

4 free range eggs
110g (4oz) castor sugar
110g (4oz) plain white flour

2x 20cm (8in) tins, greased and floured

Preheat oven to 190C/375F/gas mark 5. 

Whisk the egg yolks with the sugar until light and fluffy. Whisk the whites stiffly and fold into the egg and sugar mixture, then fold in the sieved flour in batches. Add 2-3 drops water just off the boil.
Divide the mixture between the greased and floured tins. Bake at 190C/375F/gas mark 5 for 15 minutes. Remove from the tin and cool on a wire rack. Sandwich together with homemade gooseberry and raspberry jam and whipped cream. Dredge with a little icing sugar on top.

HOT TIPS: 

(Don’t forget to put the date of the Midleton Food and Drink Fair on 2nd & 3rd September into your diary.)

Jellies and Pickles from West Cork
I bought a delicious pot of Rose Petal Jelly at the Schull Farmer’s Market, made by Eva Johnson from Ballydehob – (Tel. 028-37956) – Eva’s jelly is sold alongside Sonia Bower’s Inner Pickle Caribbean style pickles (Tel 028-34895, 086-2209836) - available at Mahon Point, Schull, Kinsale and Bandon’s Farmers Markets – also sold at the Fuchsia Shop in Cork Airport. 

Eco Harvest is a New Shop opened by Catriona Daunt and Willie Doherty in The Village Shopping Centre (by the library) in Ballincollig, Co. Cork. Eco Harvest stocks organic fruit and veg (as much local Irish produce as possible), Gubbeen meats and cheeses, wholefoods, blueberry tonic, apple juices, a wide range of olive oils, olives and other Mediterranean delicacies, fresh lavender bunches, Arun's spice packets, Mella's fudge and Arbutus breads. It is a small, but beautiful and well stocked shop and it has a large private carpark out front where the market is held on a Wednesday. Open Monday to Saturday from 9.30 to 6.30.

Offalydelicious – The Network of local food producers in Offaly
Offaly Leader is dedicated to assisting the development of local food products and has developed a support programme tailored to meet the specific needs of the county’s small food producers. Honey, organic cheeses and soups, grass-fed beef and lamb, traditionally produced pork products, sauces, pickles and relishes, even wedding cakes – you name it and the small producers of Offaly are making it. Brochure available from Offaly Delicious, c/o Michelle O’Brien, Offaly Leader, Tullamore, Co Offaly. Tel. 057-9322850, email:michelle@offalyleader.ie  or admin@offalyleader.ie  www.offalyleader.ie 

Sweetcorn
Vincent and Catherine O’Donovan’s roadside stall on the main Cork to Inishannon road (N71 to west Cork) sell juicy sweetcorn. They are open everyday and hope to have sweetcorn for the next month or so. If you would like to order some for the freezer ring Vincent on 087 248 6031.

In 2002, Myrtle Allen, then in her late seventies, decided that there was a need to collate the information about good food producers in Cork County. She travelled from village to town, from one end of the county to the other, seeking out the best butchers, bakers, jam and chutney makers, fish smokers, poultry producers, farmhouse cheese-makers, bacon curers, salami makers and artisan producers, of every kind.

The result of her gastronomic travel was put together in a leaflet for growers of fruit and vegetables, and published in 2002. Then the following year with help of her grandson Cullen, Myrtle published a simple booklet called ‘Local Producers of Good Food in Cork’. Her grand-daughter Fawn helped produce the 2003 edition and in 2004 help came from Arun Kapil a chef at Ballymaloe House, who now has his own range of spices under the name Green Saffron.

The fourth edition ‘Good Food in Cork’ launched last week at the Crawford Gallery Café is the biggest and best so far.

This year, Caroline Workman collaborated with Myrtle. Caroline, a food writer from Northern Ireland, newly arrived in Cork to marry fish smoker Frank Hederman, embraced the project with vigour and enthusiasm. In a short time Caroline got to know almost everyone in the book and found many new treasures.

She and Robin Bryant, a New Zealand designer now living in Cork, gave the book a brand new look. Quotes from food producers and Caroline’s delicious prose, give this year’s edition yet another dimension.

At the launch, Lord Mayor Deirdre Clune and deputy County Mayor both congratulated the artisan producers for putting Cork city and county on the top of Ireland’s gastronomic map and paid glowing tribute to the authors. 

Frank Hederman in his introduction spoke of the food revolution that started in East Cork and has gathered momentum throughout the countryside and has now become the focus of the majority of food and travel writers who visit Ireland.

Many of the artisan producers brought their food for guests to taste at the launch.

This little gem – a must for everyone interested in tasty whole and unusual foods, is available from many bookshops, farmers markets and health shops, or contact Caroline Workman at caroline.workman@food-stuff.co.uk.

Good Food in Cork 2006-2007 – a guide to local producers - by Myrtle Allen and Caroline Workman, designed and illustrated by Robyn Bryant. Cork Free Choice Consumer Group – www.corkfreechoice.ie 

Mackerel with Tomatoes and Tapenade

Serves 4

4 fresh mackerel fillets
4 large ripe tomatoes, thinly sliced
l teasp.thyme leaves
salt and freshly ground pepper

Tapenade Dressing
30g (1 oz) Kalamata olives, stones removed
2 anchovy fillets in olive oil, drained
1 ½ teaspoon capers in brine, drained and rinsed
1 small garlic clove, crushed
4 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
Flat parsley sprigs.

Preheat the grill to high. 

Arrange the tomato slices in a single layer on a lightly oiled baking tray. Season lightly with some salt and pepper and sprinkle with the thyme leaves.

Slash the skin of each mackerel fillet two or three times and place, skin side up, on top of the tomatoes.

Meanwhile make the tapenade dressing. Chop the olives, anchovy and capers, add the crushed garlic, it should have a coarseish texture. Add the oil and vinegar and season to taste.

Grill the mackerel until the skin is crisp and the fish is cooked through and the tomatoes are warm. 

Transfer to warm plates and spoon over a little of the tapenade. Serve immediately with little sprigs of flat parsley.

Spatchcock Chicken with Oven-roasted Vegetables

Serves 6-8

1 free-range organic chicken
Salt and freshly ground pepper
Chopped rosemary or thyme leaves
Extra virgin olive oil or butter
A few cloves of garlic

Insert a heavy chopping knife into the cavity of the chicken from the back end to the neck. Press down sharply to cut through the backbone. Alternatively place the chicken breast side down on the chopping board, using poultry shears cut along the entire length of the backbone as close to the centre as possible.

Open the bird out as much as possible. Season with salt and freshly ground pepper, sprinkle with chopped rosemary or thyme and a drizzle of extra virgin olive oil. Transfer to a roasting tin. Turn skin side upwards and tuck the whole garlic cloves underneath. Roast in a preheated oven 180ºC/350ºF/gas mark 4 for 40 minutes approximately.

Note: Cook the chicken on a wire rack over a roasting tin of roast potatoes or vegetables.
Carve and serve hot with a good salad of organic leaves.

Heirloom Tomato Salad with Basil, Olive Oil and Irish Honey

The Ballymaloe Cookery School stall has a unique selection of heirloom tomatoes of all shapes and sizes. Red, yellow, black, striped, round, pear shaped, oval. They make a divine tomato salad with fresh buffalo mozzarella and lots of fresh basil.

Serves 4

8 very ripe heirloom tomatoes
Salt and freshly ground pepper
1 dessertspoon pure Irish honey
3 tablespoons Mani extra virgin olive oil
2 teaspoons fresh basil leaves

Cut the tomatoes into ¼ inch (5mm) thick slices, sprinkle with salt and freshly ground pepper. Mix the oil and honey together and add 'torn' basil leaves, pour over the tomatoes and toss gently. Taste, correct seasoning if necessary. A little freshly squeezed lemon juice enhances the flavour in a very delicious way.

A Salad of Quail Eggs with Smoked Venison and Avocado

Serves 6

18 quail eggs
1 slice white bread cut into ¼ inch cubes for croutons
1 avocado
4 ozs/110 g smoked Irish salmon cut into strips

Salad
4 ozs/110 g curly endive
2 ozs/55 g lambs lettuce or purslane
1 head chicory
2 ozs/55 g Lollo Rosso
12 sprigs of watercress OR

A mixed leaf salad instead of above

French Dressing

Tiny spring onions or chives

A few chive or nasturtium or wild garlic flowers

Wash and dry the salad leaves. Hard boil the quail eggs in boiling salted water for 3-4 minutes. Put them in cold water and shell when required, keep six still in their shells so guests can peel them.

Fry the croutons in about 3 tablespoons of walnut oil over a medium heat until crisp and golden. Keep warm.

Peel the avocado, remove stone and cut into dice or slices, brush with a little dressing.

To Serve
Toss the salad leaves in a little of the dressing, the leaves should just glisten. Divide between 6 plates, arrange the avocado slices between the leaves and put 3 eggs on each plate, perhaps 2 peeled and 1 unpeeled. Finally sprinkle warm croutons and the strips of smoked salmon.
Garnish with herb flowers and serve immediately.

Sausages with Dips

Seek out some top quality pork sausages for al fresco entertaining or barbecues and serve with a selection of dips. Many butchers throughout the city and county make their own delicious sausages, as well as providing a range of delicious meat - Good Food in Cork gives details on a regional basis, town by town – so seek out these treasures and support them.

450g (1lb) best quality pork sausages, eg Caherbeg (023-48474) or Gubbeen (028-28231)

Cook the sausages in the usual way.

Serve with:
Honey grainy mustard and rosemary dip
4 tablespoons local honey
4 tablespoons grainy mustard
1-2 teaspoons rosemary finely chopped

Mix all the ingredients together and put into a deep bowl ready for dipping.
Sweet chilli sauce mixed with squeezed lime juice
4 tablespoons sweet chilli sauce
3-4 tablespoons freshly squeezed lime juice

Mix together to taste.

Barbecue sauce

Makes 225ml (8fl oz) approx. Can be used to marinate lamb, chicken, pork or sausages. Also yummy as a dip.

4 tablespoons olive oil
2 cloves garlic, crushed
110g (4 ozs) finely chopped onion
1 x 400g (14 oz) tin of tomatoes
7 tablespoons tomato puree 
7 tablespoons red or white wine vinegar
4 tablespoons pure Irish honey
4 tablespoons Worcester sauce
2 tablespoons Dijon mustard

Heat the oil in a frying pan, add the garlic, onion and sweat gently for 4-5 minutes. Add the chopped tomatoes and juice, cook for a further 4 or 5 minutes, season with salt, freshly ground pepper. Puree in a liquidiser or food processor, add the remainder of the ingredients and bring to the boil, simmer for 4 or 5 minutes. Use as a sauce or marinade.

Macroom Oatmeal Crackers

Makes 25-30 biscuits

1oz (25g) Macroom oatmeal
75g (3oz) brown wholemeal flour
115g (4oz) white flour, preferably unbleached
½ teaspoon baking powder
½ teaspoon salt
25g (1oz) butter
5-6 tablespoons cream

Mix the oatmeal, brown and white flour together and add the salt and baking powder. Rub in the butter and moisten with cream, enough to make a firm dough.

Roll out very thinly - one-sixteenth inch thick approx. Prick with a fork. Cut into 2 inch (5cm) squares. Bake at 180ºC/350ºF/gas mark 4 for 20-25 minutes or until lightly browned and quite crisp. Cool on a wire rack.

Raspberry Ice Cream with Fresh Raspberry Sauce

Still lots of wonderful fresh berries and currants around, they make divine ice-cream and sorbets.

Serves 6

450g (1lb) fresh raspberries
285g (10oz) sugar
150ml (5floz) water
1 teaspoon gelatine
600ml (1pint) whipped cream

Fresh Raspberry Sauce
225g (8oz) fresh raspberries
4 tablespoons sugar
8 tablespoons water
lemon juice - optional

Garnish
fresh raspberries and fresh mint leaves

Puree and sieve the raspberries. Dissolve the sugar in the water and boil for 2 minutes, sponge the gelatine in 1 tablespoon water and dissolve in a saucepan of simmering water. Blend raspberry puree with the syrup, add a little to the gelatine and then mix the two together. Fold in whipped cream and freeze.

Meanwhile make the sauce, 

Make a syrup with sugar and water, cool and add about two-thirds to the raspberries. Liquidise and sieve, taste, sharpen with lemon juice if necessary or add more syrup as necessary.

To serve
Scoop out the ice cream, serve on chilled plates with the fresh raspberry sauce. Decorate with fresh raspberries and mint leaves.

Foolproof Food

Sweet Corn with Butter and Sea Salt

Serves 4

Unless you grow your own or are fortunate to have a close neighbour who grown sweet corn you'll never be actually able to taste it at it's most exquisite. For perfection it should be cooked within minutes of being picked and put straight into the pot.

4 ears of sweet corn, for perfection just picked
3-4 ozs (85-110g) butter
sea salt

Bring a large saucepan of water to a fast rolling boil and add lots of salt. Peel the husks and silks off the sweet corn, trim the ends, put into the boiling water, bring back to the boil and cook for 3 minutes. Serve immediately with butter and sea salt.

Hot Tips

Heirloom tomatoes - Chefs from San Francisco to Paris are crazy about heirloom tomatoes, the Ballymaloe Cookery School stall at the Midleton Farmers Market has a wide selection of home-grown heirloom tomatoes with names like Persimmon, Tibet Apple, Red Oxheart, Yellow Oxheart, Lily of the Valley, Black Princess, Gobstopper, Green Zebra………

Tipperary Slow Food will hold a picnic tomorrow 6th August at 3.00pm at Dovea Country House, Parkland and Arboretum at Dovea, Thurles. (2 miles from The Ragg off the Nenagh/Thurles Road) – bring any type of slow food for sharing – local slow food will also be provided. Booking essential – Tel Sharyn or Peter at Country Choice in Nenagh, Tel 067-32596, cost €6 per person or €15 per family. Will include guided tour of Ireland’s premier breeding stock of 11 bulls from traditional Irish to continental breeds. There will be a parade of bulls at 5.00pm.

New Coffee Shop and Deli in Cahir just opened – River House
River House (formerly The Crock of Gold) opposite Cahir Castle – serving local seasonal food creating a regional taste of Tipperary. Open 8-6 Monday to Friday and Saturday and Sunday 10-6 (Brunch all day at weekend) – wine by the glass, ‘Irish tapas’ – for reservations Tel 052-41951, info@riverhouse.ie  

Barbecues are very much a ‘man thing’, according to Antony Worrall-Thompson, its something to do with the time we spent sitting in caves ripping chunks of meat from roasted carcasses, the hunter-gatherer in us enjoying the spoils of the day, then as now, women didn’t get much of a look-in – men still love playing with fire and the nation is in the grip of barbecue fever.

In just a few short years, virtually every house in the country has a barbie of some kind, yet much of the fare on offer is pretty uninspiring, usually involving sausages, chips, chicken fillets, burgers or steaks.

Mind you, if the meat is of good provenance and well hung, a drizzle of good extra virgin olive oil, some freshly ground pepper and sea salt will be adequate and one doesn’t necessarily need a fancy barbie either.

There’s so much choice nowadays from disposable trays available in petrol stations to sturdy hibachi with adjustable racks or cute little barbecues in girlie colours. The top of the range gas grill doubles as an outdoor kitchen and can be used from January to December.

I’ve cooked on them all but I’m a big fan of the kettle grill with domed lid – this gives you many more options and some can double up as a smoker.

Before you go shopping, you’ve got to consider your lifestyle and what you want from your barbecue, does it need to be portable or can it be a fixture?. Do you want to cook for large parties or just a few family and friends? Are you a purist or a pragmatist – will it be charcoal or gas? I like to have both options, depending on the occasion. 

One of the more important elements of a barbecue is the facility to control the height of the food over the source of heat. This is vital, particularly when you want to cook a large joint of meat evenly. With gas, its just a click of the switch and then you are in business.

Charcoal is a whole lot trickier. Its vital to light the barbecue well in advance. A good trick is to line the base of the barbecue with tin foil to reflect the heat upwards.

Don’t use firelighters and certainly don’t resort to petrol – screwed up paper, kindling and long matches are fine. Pile the charcoal into a pyramid and once lit leave it alone.

Meanwhile, prepare the food. Lay it out in manageable size portions on trays. Make lots of sauces, relishes and salads – many people make the mistake of overdoing the meat. Trim excess fat off the meat or it will catch fire and create lots of flame. There are masses of easy and delicious marinades that can be made in minutes but a very good bottle of extra virgin olive oil, Maldon or Halen Mon sea salt,and freshly cracked pepper are the essentials.

Add fresh herbs, particularly the gutsy ones like rosemary, thyme and sage, or freshly cracked spices to ring the changes.

Yoghurt tenderizes but drain well before cooking, otherwise it will stick and burn, as will items doused in sweet barbecue sauce.

When the coals are ready they should have burned down to a grey ash with glowing red coals underneath. Spread them out a bit at one side to create a cooler area if it is needed.

Use long-handled tongs and have a mister close by to douse flames if necessary. 

Best of all, enjoy the thrill of the grill, practice makes perfect.

There are lots of books to give you new ideas but Antony Worrall Thompson has just added his creative talent and published Barbecues and Grilling with Jane Suthering – published by Kyle Cathie. Buy this Book at Amazon

Here are some recipes from the book to try for your next barbie.

Blue Cheese Dip

142ml (4½ fl.oz approx.) carton soured cream

150ml (5fl.oz) mayonnaise
2 teaspoons white wine vinegar
2 tablespoons sliced spring onions
1 garlic clove, finely diced
1 teaspoon Tabasco sauce
75g (3oz) crumbled blue cheese (Stilton, Roquefort, blue Auvergne)
Salt and freshly ground pepper

In a food processor, blend together the soured cream, mayonnaise, vinegar, spring onions, garlic, Tabasco and the cheese. Season to taste.

Oriental Pork and Pineapple Kebabs

This is one instance where sweet and savoury combine beautifully. The slightly sharp pineapple juice helps to cut through the richness of the oyster and soy sauces.

Makes 4

500g (18oz) pork fillet (tenderloin), cut into 24 chunks
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
¼ teaspoon ground white pepper
1 tablespoon finely chopped red chilli
1 tablespoon grated ginger
1 shallot, finely chopped
24 chunks of fresh pineapple, cut the same size as the pork.

Combine the pork and the remaining ingredients, with the exception of the pineapple. Cover with clingfilm and allow to marinate for 3-4 hours in the fridge. Remove at least 30 minutes before cooking.

Meanwhile, soak 8 small bamboo skewers in cold water for 30 minutes. Thread alternate chunks of pineapple and pork onto the skewers.

Set the kebabs on the barbecue grill over medium-hot colas and chargrill for 10-12 minutes, turning them from time to time until the pork is cooked through. Brush the pork with any remaining marinade while it is cooking. Serve immediately.

AWT’s All-American Burger

No barbecue book, or for that matter, barbecue, is complete without a classic beef burger. Cooking the onion first will give the burger a much better flavour and prevent the burger from going black.

Makes 6

15g unsalted butter
1 small onion, finely chopped
1 teaspoon finely chopped garlic
1 teaspoon dried oregano
½ teaspoon ground cumin
Ikg (2¼ lb) finely minced lean beef
1 tablespoon extra virgin olive oil
2 tablespoons chopped flat-leaf parsley
1 teaspoon chilli sauce
6 soft white burger buns, split and lightly chargrilled
Salt and freshly ground black pepper

In a small frying pan, melt the butter and gently fry the onion, garlic, oregano and cumin until the onion is translucent and softened. Allow to cool then transfer to a large bowl and mix with the minced beef, olive oil, parsley and chilli sauce. Work with your hands to create a blended mixture, but do not overwork it.

Form the mixture into 6 ‘burgers’, and chargrill them on the barbecue – for medium rare, 4-5 minutes each side, 6-8 minutes each side for well-done.
Fill the buns with the burgers and garnishes of your choice.

To garnish, choose from torn lettuce leaves, thinly sliced onion rings, thinly sliced tomato, sliced pickled gherkins, tomato ketchup, mustard and mayonnaise.

Oriental Chicken Thighs

For a traditional presentation, serve these with noodles combined with some wilted spinach leaves and flavoured with chopped garlic, fresh ginger and light soy sauce.

Serves 4

12 skinless and boneless chicken thighs

For the marinade:
5 tablespoons dark soy sauce
3 tablespoons mirin or dry sherry
3 tablespoons sweet chilli sauce
3 tablespoons unrefined soft brown sugar
2 tablespoons grated fresh ginger
2 garlic cloves, finely chopped 

In a shallow dish combine the soy, mirin or dry sherry, chilli sauce, sugar, ginger and garlic. Add the chicken thighs and turn them to coat with the marinade, then cover and refrigerate for at least 2 and up to 24 hours, turning from time to time. Remove from the fridge about 1 hour before cooking.

Cook the chicken thighs on the barbecue grill over hot coals for 8-10 minutes on each side, basting with the marinade several times during the cooking. Serve immediately.
For a grilled teriyaki tuna variation, take 4 tuna steaks, each about 2.5cm thick, marinate as above and cook on the oiled barbecue grill over hot coals for 2 minutes each side. Serve at once.

Indian Spicy Chicken

Yogurt tenderises the chicken and beating the meat ensures that it won’t take too long to cook. If there’s any leftovers, the chicken makes a great sandwich filling with salad.

Serves 6

6 skinless and boneless chicken breasts

For the marinade:
4 garlic cloves, crushed with a little salt
300ml (10fl.oz) Greek-style yogurt
1 tablespoon grated onion
1 green chilli, deseeded and finely diced
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chilli powder
1 teaspoon garam masala spice mix
½ teaspoon English mustard powder

Mix together all the marinade ingredients.

Lay a chicken breast between two sheets of clingfilm, then beat it with a meat mallet or rolling pin until its widened to about twice the size. Repeat with the remaining pieces of chicken. Cover the chicken with the yogurt mixture and marinate, covered, in the fridge for at least 2 hours or preferably overnight.

Remove from the fridge about 30 minutes before cooking. Wipe the excess yogurt from the chicken and oil the barbecue grill. Cook the chicken over hot coals for 4-5 minutes each side, until lightly charred.

Bananas with Toffee Sauce

A simple way of barbecuing bananas is to cook them in their skins until they blacken and feel very soft. When you cut back the skin you will discover a natural banana soufflé – delicious.

Serves 4-8

8 bananas in their skins

For the Toffee Sauce:
100g (3½ oz) unsalted butter
100g (3½ oz) unrefined soft brown sugar
1 teaspoon ground cinnamon
100ml (3½ fl.oz) dark rum
142ml (4½ fl.oz) carton double cream

To make the toffee sauce, melt the butter in a small saucepan with the sugar, cinnamon and rum. Simmer, stirring from time to time, until the sauce begins to thicken. Add the cream and whisk until the sauce emulsifies. Do not boil.

Place the bananas, unpeeled, on the barbecue over medium heat and cook until the skins have blackened all over and are just beginning to split.
Allow your guests to peel their own bananas and watch for their excited reactions. Serve the sauce separately.

Foolproof Food

Barbecued New Potatoes

Serves 4

750g (1½lb) new potatoes, scrubbed but not peeled
3 tablesp. olive oil
salt and freshly ground black pepper

Cook the potatoes in boiling salted water until just tender – 10-15 minutes depending on size.(You could do this the day before if you like). If the potatoes are large cut them in half, but if small leave whole, toss in the olive oil, salt and black pepper. 

Thread onto skewers. Grill over medium coals, turning regularly for about 8-10 minutes depending on size.

Hot Tips

Deasy’s Harbour Bar and Seafood Restaurant, Ring Road, Ring, Clonakilty, Co Cork – delicious seafood – well worth a detour – Tel 023-35741 for reservations.

Glebe Brethan Farmhouse Cheese wins Gold at World Cheese Awards
This gruyere-type cheese is made from unpasteurised Montbeliarde cows milk by David Tiernan in Dunleer, Co. Louth. Made in 45 kilo wheels, the cheese is matured on spruce timbers for a minimum of 4-6 months. It is mellow, fruity and creamy when young, becoming more aromatic with spicy, nutty flavours. Great to see some new cheese coming on stream in Ireland. For more details contact maireadtiernan@eircom.net 

Celtic Market in Patrick St. Cork on Sunday 10th September 
As part of the folk festival this September, a Celtic Market with up to 30 food stalls will be held in Cork, there will be a number of events including a Ceili Mor, Live Music and Street Theatre. Enquiries from Rose-Anne Kidney, Festival Market Manager, Cork Folk Festival, Festival House, Grand Parade, Cork. Tel 086-8283310

For those of us who love food, June and July are sublime months when the fruit garden is bursting with produce begging to be enjoyed. How fortunate we are in Ireland to have the right climate to grow such an abundance of culinary treats. We’ve been enjoying green gooseberries and elderflower followed by strawberries for the past few weeks. This week we had the first raspberries and loganberries from Walsh’s farm across the road from the Cookery School. How fortunate we are, and everyone in Shanagarry village is, to have a wonderful farm so close that grows such a variety of produce. Juicy red rhubarb early in the year and very soon the tayberries and boysenberries will be ripe also – they are sublime just with a sprinkling of castor sugar and some pouring cream but also make a divine jam. I love to combine them with peaches – a marriage made in heaven, particularly if served with a good homemade vanilla ice cream.

I bought two little Jersey cows last year so we could have access to unpasteurised organic milk. We have been enjoying the thick pouring cream with Summer berries, in panna cotta and crème brulee. Homemade ice cream made with rich jersey cream reminds me of the flavour of ice cream we made when my father-in-law Ivan Allen had a Jersey herd at Ballymaloe. We serve it as a treat with fresh Summer berries.

This evening I’m going to serve Peach Melba, named for Dame Nellie Melba, a famous opera singer – how retro is that?! The combination of sugared peaches, fresh raspberry sauce and homemade ice cream is irresistible – the perfect ending to a Summer dinner party.

Peach Melba

This much abused recipe is one of the most delicious desserts of Summer when made with best quality home-made ice cream, sugared peaches or nectarines and a fresh raspberry sauce. Quite unlike the travesty which often is served as Peach Melba, consisting of 'well known brand' of ice cream and canned peaches smothered in a sauce made from thinned out jam and perhaps a bit of chocolate flake on top for extra excitement!

Home-made Vanilla Ice cream

Raspberry Coulis 

Sugared Peaches


Serve each guest some vanilla ice cream and sugared peaches with a little fresh raspberry sauce poured over the top.

Sugared Peaches or Nectarines

Serves 8

8 perfect ripe peaches
Castor sugar
Juice of 1-2 lemons

Put the peaches or nectarines into a deep bowl, cover them with boiling water, pour off the water and drop into iced water, peel immediately, slice into 5mm (1/4inch) slices removing the stone. Put into a bowl and sprinkle with castor sugar and lemon juice to toss.

Ballymaloe Vanilla Ice-cream

The Ballymaloe Ice-creams are very rich and very delicious, made on an egg mousse base with softly-whipped cream and flavourings added. Ice-creams made in this way have a smooth texture and do not need further whisking during the freezing period. They should not be served frozen hard. Remove from the freezer at least 10 minutes before serving.
Serves 6-8

50g (2oz) sugar
100ml (4fl oz) water
2 egg yolks, preferably free-range and organic
2 teaspoon pure vanilla essence
600ml (1pint) softly whipped cream

Put the egg yolks into a bowl and whisk until light and fluffy (keep the whites for meringues). Combine the sugar and water in a small heavy-bottomed saucepan, stir over heat until the sugar is completely dissolved, then remove the spoon and boil the syrup until it reaches the 'thread' stage, 106-113C/236F. It will look thick and syrupy; when a metal spoon is dipped in, the last drops of syrup will form thin threads. Pour this boiling syrup in a steady stream onto the egg yolks, whisking all the time. Add vanilla essence and continue to whisk until it becomes a thick creamy white mousse. Fold the softly-whipped cream into the mousse, pour into a bowl, cover and freeze.

Raspberry Coulis

8 ozs (225 g) Raspberries

3-6 tablespoons sugar
8 tablespoons water
Lemon juice - optional

Make a syrup with sugar and water, cool and add to the raspberries. Liquidise and sieve, taste, sharpen with lemon juice if necessary. Store in a fridge.

Raspberry Jellies with Fresh Mint Cream

Makes 9-10

Syrup
225g (8ozs) sugar
225ml (8 fl ozs) water

4 sprigs fresh mint
1 dessertspoon Framboise
1 tablespoon freshly squeezed lemon juice
3 rounded teaspoon gelatine 
3 tablespoons water
450g (1 lb) fresh raspberries

Mint Cream
15 mint leaves approximate 
1 tablespoon lemon juice
150ml (5 fl ozs) cream
Mint leaves and Rapberries for garnish

9-10 round or oval moulds - 3fl.oz. capacity (2½x1¼ins/6.6x 3cm)

Make a syrup by bringing sugar, water and mint leaves slowly to the boil. Simmer for a few minutes, allow to cool, add Framboise and lemon juice.
Meanwhile brush the inside of the moulds with non scented oil, I use light peanut or sunflower oil

Sponge the gelatine in the water, then place the bowl in a pan of simmering water until the gelatine is completely dissolved. 
Remove the mint leaves from the syrup, then pour the syrup onto the gelatine. Add the raspberries and stir gently. Fill immediately into the lined moulds. Smooth them over the top so they won’t be wobbly when you unmould them onto a plate. Put them into the fridge and leave to set for 3-4 hours.

Meanwhile make the Mint cream.
Crush the mint leaves in a pestle and mortar with the lemon juice, add the cream and stir, the lemon juice will thicken the cream. If the cream becomes too thick, add a little water.

To serve

Spread a little Mint cream on a chilled a white plate, unmould a raspberry jelly and place in the centre. Place five mint leaves on the mint cream around the jelly. Decorate with a few perfect raspberries, repeat with the other jellies. Serve chilled.

Strawberries in Balsamic Vinegar

Marcella Hazan first introduced me to this unlikely sounding combination, it takes a certain amount of courage to try it but believe me it makes strawberries taste exquisitely intense. Aceto Balsamico the aristocrat of Italian vinegars varies enormously, it is precious and expensive, buy the best one you can find and use it sparingly.

Serves 6

2 lbs (900g) strawberries
3-5 tablesp. castor sugar
1-2 tablesp. Balsamic vinegar (aceto balsamico)

Shortly before serving, remove the hulls from the berries and cut in half lengthways. Sprinkle with sugar and toss gently. Just before serving add the balsamic vinegar and toss again. Serve immediately.

N.B. this recipe is not successful with wine or malt vinegars.

Summer Pudding

We actually make our Summer Pudding with cake but many people line the bowl with slices of white bread instead. I've used a mixture of fruit here, but it is also delicious made with black currants alone. Summer fruit salad with sweet geranium leaves also makes a successful filling, but you need to cook the black currants and red currants until they burst and then add the soft fruit. Remember to pour the fruit and syrup boiling into the sponge-lined bowl, otherwise the syrup won't soak through the sponge properly.

Serves 12 - 16

2 x 7 inch sponge cakes (see Foolproof Food recipe)

½ lb (225g) black currants
½ lb (225g) red currants
1 lb (450g) raspberries or ½ lb (225g) raspberries and ½ lb (225g) strawberries
21 ozs (580g) granulated sugar
24 fl ozs (680ml) water

3 pint (1.7 L) Plastic pudding bowl 

First make the sponge (see recipe). 

Cut each round of sponge in half, horizontally. Line the bowl with the cake, crusty side inwards. It doesn't matter if it looks quite patched, it will blend later.

Dissolve the sugar in the water and boil for 2 minutes, add the black currants and red currants and cook until the fruit bursts -about 3 or 4 minutes - then add the raspberries (and strawberries). Taste. Immediately, ladle some of the hot liquid and fruit into the sponge-lined bowl. When about half full, if you have scraps of cake put them in the centre. Then fill to the top with fruit. Cover with a layer of sponge. Put a plate on top and press down with a heavy weight. Allow to get cold. Store in the refrigerator for a minimum of 24 hours before serving, but it will keep for 4 or 5 days.

To Serve: Unmould onto a deep serving dish and pour any left-over fruit and syrup over the top and around the side. Serve with lots of softly whipped cream.

Almond Meringue with Loganberries

Serves 6

1½ ozs (45g) almonds
2 egg whites 
4½ ozs (125g) icing sugar

Filling
½ pint (300ml) whipped cream
½ lb (225g) loganberries

Check that the bowl is dry, spotlessly clean and free of grease. Blanch and skin the almonds. Grind or chop them up. They should not be ground to a fine powder but should be left slightly coarse and gritty. Mark two 7½ inch (19cm) circles on silicone paper or a prepared baking sheet. Mix all the sugar with the egg whites at once and beat until the mixture forms stiff dry peaks. Fold in the almonds. Divide the mixture between the 2 circles and spread evenly with a palette knife. Bake immediately in a cool oven, 150C/300F/regulo 2 for 45 minutes or until set crisp and just brown on top. Allow to cool.

To Assemble

Sandwich the meringues together whipped cream and loganberries. Chill for some hours before serving. Decorate with rosettes of whipped cream.
Garnish with little sprigs of mint or lemon balm.

Summer Fruit Salad in Lemongrass Syrup

Serves 8-10

4 oz (110 g) Raspberries 
4 oz (110g ) Loganberries
4 oz (110g ) Red currants
4 oz (110g ) Black currants
4 oz (110g) small Strawberries
4 oz (110g) Blueberries 
4 oz (110g) Fraises du bois or wild strawberries 
4oz (110g) Blackberries

Syrup 

14 oz (400g) sugar
16 fl oz (450ml) water

2 stalks of fresh lemongrass chopped or grated rind of two unwaxed lemons. Put all the freshly picked berries into a white china or glass bowl. Put the sugar, water and lemongrass 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 lemongrass. Serve chilled, with softly-whipped cream or Vanilla Ice-cream or alone.

Foolproof Food

Great Grandmother’s Cake

Use this delicious tender sponge unfilled for the Summer Pudding , or sandwich together with whipped cream and homemade raspberry jam or fresh raspberries as a delicious treat for tea.

6 ozs (175g) flour
6 ozs (175g) castor sugar
3 eggs
4½ ozs (125g) butter
1 tablespoon milk
1 teaspoon (5g) baking powder

filling

4 ozs (110gg) home-made raspberry jam
10 fl ozs (300ml) whipped cream
castor sugar to sprinkle

2 x 7 inch (18cm) sponge cake tins

Preheat the oven to 190C/375F/regulo 5.

Grease and flour the tins and line the base of each with a round of greaseproof paper. Cream the butter and gradually add the castor sugar, beat until soft and light and quite pale in colour. Add the eggs one at a time and beat well between each addition. (If the butter and sugar are not creamed properly and if you add the eggs too fast, the mixture will curdle, resulting in a cake with a heavier texture). Sieve the flour and baking powder and stir in gradually. Mix all together lightly and add 1 tablespoon of milk to moisten.

Divide the mixture evenly between the 2 tins, hollowing it slightly in the centre. Bake for 20-25 minutes or until cooked. Turn out onto a wire tray and allow to cool.

Sandwich together with homemade Raspberry Jam and whipped cream. Sprinkle with sieved castor sugar. Serve on an old fashioned plate with a doyley.

Hot tips :

Seasonal goodies:

British Queens are now in season. The best I’ve had this year have come from Mary and Patrick Walsh. For a selection of summer berries contact -

Mary & Patrick Walsh, Shanagarry, Co Cork. Tel. 021-4646836
Sunnyside Fruit Farm, Rathcormac, Co Cork. Tel. 025-36253
Nick Westendorf – Tel. 021-4771477

Visiting Galway this summer - perhaps for the Arts Festival or Race Week - see the revamped Eyre Square - enjoy the buzz of this cosmopolitan city.
Stroll down Quay Street and enjoy a delicious meal at Martine McDonagh’s award winning Quay Street Wine Bar and Restaurant (No 21)– Tel 091-565662, www.winebar.ie  info@winebar.ie 

Have a cocktail in the wonderfully glamorous g Hotel, designed by milliner Philip Treacy – stunning décor and friendly staff, overlooking Lough Atalia – www.theghotel.ie  - midweek ESPA spa breaks also available. Tel. 091-865200

I recently gave a friend a present of a basket of freshly picked vegetables – some new potatoes, the first of the new season’s courgettes, complete with blossoms, some radishes and a couple of bunches of baby beetroot. She was thrilled, but it was the beetroot that really blew her away, so much so that she telephoned a few days later to tell me what a revelation the flavour of the baby beetroot had been. Hitherto, vinegary pickled beetroot was her only introduction to this hugely underrated vegetable. When the vegetable hamper arrived she used all the other vegetables first and then reluctantly decided to cook the beetroot. She decided to have a browse through ‘Easy Entertaining’ – as usual I was waxing lyrical about how delicious young beetroot are, both hot and cold, so she decided to have a go. 

Wash and gently rub off any clay, careful not to damage either the root or stalk, otherwise they will bleed and lose their colour. Trim the stalks 1-2 inches above the bulb for the same reason.

Young beetroot not much bigger than a golf ball will cook in boiling salted water in 15- 20 minutes, when the skin rubs off easily when pressed with a finger, they are usually cooked. Just to be on the safe side, prick one in the centre with the tip of a knife or a skewer – there should be no resistance. Oven-roasting is another easy-peasy way to cook beetroot, this concentrates its delicious sweet flavour. Just wrap each clean beetroot in a little tin foil parcel and bake at 200C for 20-50 minutes, depending on the size and age you may need a little sea salt.

Hot beetroot marries deliciously with white fish, particularly haddock, grey sea mullet and hake. I also adore hot beetroot with duck or goose, Spring lamb or chicken.

We also enjoy it cold or at room temperature. Beetroot is delicious with goat cheese and rocket leaves. The combination of beetroot and horseradish with smoked mackerel with freshly cracked pepper is another goodie. 

Home pickled beetroot is also a revelation if you are only used to the mouth puckering beetroot in the jar. It keeps for ages in the fridge and will last for up to 12 months if sealed in a kilner jar. Borscht and chilled beetroot soup make delicious summer starters.

If you are fortunate enough to have a glut of beetroot, apart from stocking up with pickles, one could try my favourite recipe for a beetroot and ginger relish – great with coarse pates, cold meats, goat cheese. 

If you have space in your garden, there’s still time to plant some, to harvest in September. Bolthardy is a good reliable variety but do look out for an Italian variety called Chioggia which has pink and white rings looks superb and tastes divine. Alternatively, seek out fresh new seasons beetroot at your nearest farmers market. 

Beetroot Soup with Chive Cream

Serves 8-10

900g (2 lb) young beetroot
25g (1oz) butter
225g (½lb) onions
salt and freshly ground pepper
1.2L (2 pints) home-made chicken or vegetable stock approx.
125ml (4fl oz) creamy milk

Chive Cream 
125ml (4 fl oz) sour cream or crème fraiche
Finely chopped chives 

Wash the beetroot carefully under a cold tap. Don't scrub, simply rub off the clay with your fingers. You won't want to damage the skin or cut off the top or tails because it will 'bleed' in the cooking. Put the beetroot into cold water, and simmer covered for anything from 20 minutes to 2 hours depending on the size and age. 

Meanwhile chop the onions, sweat carefully and gently in the butter until they are cooked. The beetroot are cooked when the skins will rub off easily. 

Chop the beetroot and add to the onions. Season with salt and freshly ground pepper. * Put into a liquidiser with the hot chicken stock. Liquidise until quite smooth. Reheat, add some creamy milk, taste and adjust the seasoning, it may be necessary to add a little more stock or creamy milk. 

Serve garnished with little swirls of sour cream and a sprinkling of finely chopped chives.
Watchpoint: careful not to damage the beetroot during preparation or they will bleed

Golden Beetroot Soup
Use the golden Chioggia beetroot or Burpees Golden beetroot in the recipe above.

Chilled Beetroot Soup
Proceed as in the master recipe above to *. Liquidise with just enough stock to cover. The mixture should be smooth and silky. Season with salt and freshly ground pepper. Fold in some cream and yoghurt.
Serve well chilled in small bowls with little swirls of yoghurt and finely chopped chives.

Salad of Smoked Mackerel with Beetroot, Watercress and Horseradish Sauce

Serves 8

4-6 fillets of smoked mackerel
Pickled Beetroot – see recipe
A selection of watercress and baby salad leaves
Horseradish sauce 
Sprigs of dill

Cut the smoked mackerel into 2.5cm (1 inch) pieces and the pickled beetroot into 1cm (1/2 inch) dice.

To serve
Strew the base of a white plate with a mixture of watercress and baby salad leaves. Put 5 or 6 pieces of mackerel on top. Scatter with some diced beetroot and top with a few little blobs of Horseradish Sauce. A few sprigs of dill add to the deliciousness. 

Pickled Beetroot

Serves 5-6

1 lb (450 g) cooked beetroot
8 oz (225g) sugar
16 fl oz (475 ml) water
8 fl oz (250 ml) white wine vinegar

Dissolve the sugar in water and bring to the boil. simmer for 3-4 minutes. Add the vinegar, pour over the peeled sliced beets and leave to cool.

Horseradish Sauce

Horseradish is widely available in greengrocers nowadays but it also grows wild in many parts of Ireland and looks like giant dock leaves. If you can’t find it near you, plant some in your garden. It is very prolific and the root which you grate can be dug up at any time of the year.

Serve with roast beef, smoked venison or smoked mackerel.
Serves 8 - 10

1 1/2 -3 tablespoons horseradish, grated
2 teaspoons wine vinegar
1 teaspoon lemon juice
1/4 teaspoon mustard
1/4 teaspoon salt
Pinch of freshly ground pepper
1 teaspoon sugar
250 ml (8 fl oz) softly whipped cream

Scrub the horseradish root well, peel and grate on a ‘slivery grater’. Put the grated horseradish into a bowl with the vinegar, lemon juice, mustard, salt, freshly ground pepper and sugar. Fold in the softly whipped cream but do not overmix or the sauce will curdle. It keeps for 2-3 days: cover so that it doesn’t pick up flavours in the fridge.

This is a fairly mild horseradish sauce. If you want to really clear the sinuses, increase the amount of horseradish!
Serve with Ballymaloe Brown Yeast Bread..

Gratin of Haddock with Imokilly Cheddar and Mustard with Piquant Beetroot

This is one of the simplest and most delicious fish dishes we know. If haddock is unavailable, cod, hake or grey sea mullet are also great. We use Imokilly mature Cheddar from our local creamery at Mogeely.

Serves 6 as a main course

175g (6 x 6oz) pieces of haddock
Salt and freshly ground pepper
225g (8ozs) Irish mature Cheddar cheese, grated
1 tablespoon Dijon mustard
4 tablespoon cream

Ovenproof dish 8½ x 10 inches (21.5 x 25.5cm)

Preheat the oven to 180C/350F/regulo 4. Season the fish with salt and freshly ground pepper. Arrange the fillets in a single layer in an ovenproof dish (it should be posh enough to bring to the table.) Mix the grated cheese with the mustard and cream and spread carefully over the fish. It can be prepared ahead and refrigerated at this point. Cook in a preheated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. Flash under the grill if necessary. Serve with hot Piquant Beetroot. 

Beetroot and Ginger Relish

This sweet sour relish is particularly good with cold meats and coarse country terrines, or used simply as a dip.

Serves 8 – 20 depending on how it’s served

450g (1 lb) raw beetroot, peeled and grated
225g (8oz) onion, chopped
45g (1½ oz) butter
3 tablespoons sugar
salt and freshly ground pepper
25ml (1fl oz) sherry vinegar
120ml (4fl oz) red wine
2 teaspoons grated fresh ginger

Sweat the onions slowly in butter, they should be very soft, add sugar and seasoning. Add the rest of the ingredients and cook gently for 30 minutes. Serve cold. This relish keeps for ages.

Roast Stuffed Duck with Beetroot

1 free range duck – 4 lbs (1.8kg) approx. allow 1 lb (450g) duck per serving

Sage and Onion Stuffing
12 ozs (45g) butter
3 ozs (85g) chopped onion
1 tablespoon finely chopped sage
3½ oz (100g) soft white breadcrumbs
salt and freshly ground pepper

Stock
neck and giblets
bouquet garni
1 onion, sliced
1 carrot, sliced

Bramley Apple Sauce

1 lb (450g) cooking apples

1-2 dessertspoons water
approx. 2 ozs (55g) sugar (depending on tartness of apples)

685g (1½ lb) Piquant Beetroot – Foolproof Food

To make the stock, put the neck, gizzard, heart and feet into a saucepan with a sliced carrot and onion. 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, skim and simmer for 2-3 hours. This will make a delicious broth which will be the basis of the gravy. Meanwhile, singe the duck and make the stuffing.

To make the stuffing: Sweat the chopped onion on a gentle heat for 5-10 minutes until soft but not coloured. Remove from the heat add the breadcrumbs and freshly chopped sage. Season with salt and freshly ground pepper to taste. Unless you are cooking the duck immediately allow to get cold.

When the stuffing is quite cold, season the cavity of the duck and stuff. Roast in a moderate oven 180C/350F/regulo 4 for 13 hours. approx. 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 fried potatoes). Add stock to the juices in the roasting pan, bring to the boil, taste and season if necessary. Strain gravy into a sauceboat and serve with the duck.

Bramley Apple Sauce: Peel, quarter and core the apple, cut pieces into 2 and put in a stainless steel or cast iron saucepan, with sugar and water, cover and put over a low heat, as soon as the apple has broken down, stir and taste for sweetness. 

Serve warm with the duck, beetroot and gravy.

Foolproof Food

Piquant Beetroot

How to Cook Beetroot

Leave 2 inch (5cm) of 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 1-2 hours depending on size. Beetroot are 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.
Piquant Beetroot 

1½ lbs/675 g beetroot cooked (above)
½ oz/15 g butter 
Salt and freshly ground pepper 
A few drops of freshly squeezed lemon juice (optional)
A sprinkling of sugar
5-6 fl ozs/140-175ml cream 

Peel the beetroot, use rubber gloves for this operation if you are vain!. Chop the beetroot flesh into cubes. Melt the butter in a saute pan, add the beetroot toss, add the freshly squeezed lemon juice and cream, allow to bubble for a few minutes. Season with salt and freshly ground pepper and sugar. Taste and add a little more lemon juice if necessary. Serve immediately. 

Hot Tips 

Breda Maher of Cooleeney Cheese from Moyne, near Thurles, Co Tipperary
Is now making a delicious goat’s milk brie type cheese called Gort na Mona – look out for it. Made from pasteurized milk this is a soft white mould ripened cheese with a creamy texture and distinctive flavour.
For details of Irish farmhouse cheesemakers www.irishcheese.ie  

Oulart Village Market, Co Wexford
Up and running every Saturday from 3-5pm – good range of fresh fruit and vegetables, fresh meats, home cured bacon, home baking and some local craft work.
hughfcoleman@eircom.net  

Carrigaline Smoked Cheese
Lovers of Carrigaline Cheese will be glad to hear that they are now doing a Smoked Carrigaline cheese – its delicious so watch out for it.
carrigalinefarmhousecheese@eircom.net  

Cork Harbour Alliance for A Safe Environment
Mary O'Leary Chairperson of CHASE was presented with the Lord Mayor’s Award at the Commodore Hotel in Cobh on Monday 19th June in recognition of the group’s significant contribution to preserving Cork Harbour in its campaign to oppose the building of two incinerators at Ringaskiddy in Cork Harbour. As part of its work the group has campaigned to highlight the problems that such a plant will have on the communities in the Harbour area. www.chaseireland.org 

At 8 o’clock in the morning and again at 10.00am there’s a queue at virtually every filling station in Ireland, not for petrol, but for the infamous ‘breakfast roll’ Pat Shortt’s song did little to discourage the devotees, if anything it gave it cult status and changed it into a sought-after macho meal.
Even casual observers can’t help noticing that our national girth is expanding at an unprecedented rate. Most alarming is the incredible number of overweight children and teenagers – is it more girls than boys , or is that just my perception because of the visible rolls of puppy fat over the low cut jeans? There is unquestionably a nutritional crisis. Many parents are in despair, its not easy, even for those who are deeply committed to feeding their children healthy food, to persuade their offspring to resist the barrage of advertising and the strategically placed sweets, sugary temptations and fizzy drinks. Many of these foods, including crisps and crispy snacks are virtually addictive, so despite the constant emphasis on sylph-like appearance, we appear unable to resist the lure of sugar and monosodium glutamate.

The schools who have taken a firm line on ‘sweets and sodas’ have helped parents immeasurably and are to be congratulated. Shops and supermarkets need to follow suit.

So what can we do to entice our children to eat healthy food.

The vital first step- Start by making a firm resolution to clean the cupboards and fridge of all processed food -. The reality is that if there is no junk in the house the children can’t eat it. 
If family meals have become disjointed make a huge effort to re-establish the tradition of sitting down around the kitchen table with family. More and more, meals are being eaten on the run or standing up by the fridge. So much so that an increasing number of children no longer know how to use a knife or fork properly.
Try to visit a farmers’ market every week, include the children in this convivial shopping experience. Encourage them to try the tastes that are offered. There is an urgent need for some evening farmers markets, particularly in suburbs of cities and towns, many busy people simply cannot get to a farmers market during their working week. 
Start to grow some food – it is a well-proven fact that if children are involved in planting seeds, they are much more likely to be adventurous and try a whole range of vegetables, both raw and cooked. 
Join an organic box scheme and have a box of home-grown vegetables delivered every week. 
Talk occasionally about food and food issues, food miles, sustainability, importance of good animal welfare. Children are very idealistic and if you are passionate about these issues they will absorb the ethos. Don’t overdo it or you may put them off. 
Bake a simple bread like soda bread or spotted dog every day and show the kids how to do it, they get such a buzz. 
Involve the children in the menu planning, cooking and meal preparation. 
Ask yourself am I cooking or just reheating? Remember food is the ‘petrol’ we put in the tank to keep the ‘car’ going. If we shovel any kind of old rubbish into ourselves and our children we are definitely looking for trouble.

Children of any age still love a ‘roast dinner’ particularly roast chicken with all the trimmings – stuffing, gravy, roast potatoes, carrots. 

Ballymaloe Strawberry Muesli

This is a huge favourite with all our family and friends – its such a good recipe to know about because its made in minutes and so good. We vary the fruit through the seasons – strawberries, raspberries, loganberries, blueberries and grated apples.

Serves 8

6 heaped tablespoons rolled oatmeal (Quaker Oats)
8 tablespoons water
110g (8oz) fresh strawberries
2 teaspoons honey

Soak the oatmeal in the water for 8-10 minutes. Meanwhile, mash the strawberries roughly with a fork and mix with the oatmeal. Sweeten to taste with honey, a couple of teaspoons are usually enough but it depends on how sweet the strawberries are.
Serve with pouring cream and soft brown sugar.

Fruit Kebabs
Fruit kebabs are delicious for breakfast or for a snack at any time of the day. Just thread cubes of fresh fruit onto satay sticks, eg cubes of melon, apple, pear, kiwi fruit, thick slices of banana, maybe a cherry – divine and bursting with flavour.

Wraps
Wraps were inspired by the Mexican burrito – originally invented as a convenient way for cowboys and farmers to carry a packed lunch! They are the perfect easy casual food for breakfast, lunch or dinner. Have fun with the fillings!

To make a wrap:
Heat a wide frying pan on a medium heat, lay a tortilla on the pan, warm on one side for about 15-30 seconds then turn over to warm the other side. This makes it soft and pliable. Lay the warm tortilla on a chopping board and arrange the filling in an approximately 5 x 12.5cm (2 x 5 inch) rectangle on the bottom half of the tortilla. Fold in the right and left edges, then fold the bottom edges over the filling and gently but firmly roll the tortilla over until the filling is completely enclosed.

Open Wraps:
Proceed as above but only fold in one side initially, continue to roll until the filling is wrapped.
Wraps can be made ahead covered in plastic wrap or tin foil and refrigerated. Depending on the filling they can be reheated.

Suggested fillings:
1. Pieces of cooked chicken breast, iceberg lettuce, grated cabbage and carrot, and mayonnaise.
2. Crispy bacon, tomatoes, grated cheddar cheese and lettuce.
Let the children choose their favourite fillings and combinations and roll them up themselves, here are some ideas for more ‘grown up’ fillings.
3. Crunchy lettuce, goat cheese, roast red peppers, pesto and crispy bacon or prosciutto.
4. Crunchy lettuce, smoked salmon, cream cheese and dill, cucumber strips, freshly cracked pepper and a few crispy capers.
5. Crunchy lettuce and rocket leaves, rare roast beef, garlic mayonnaise and crispy French fried onions.
6. Crunchy lettuce, roast chicken, fresh herb stuffing, tarragon mayonnaise and sundried tomatoes.
7. Crunchy lettuce, spicy chicken, crème fraiche, cucumber pickle and coriander leaves.
8. Crunchy lettuce, strips of cheddar cheese, cucumber pickle, Ballymaloe Country Relish and spring onion.

Baked Potatoes

Baked potatoes are wonderfully versatile, cheap and cheerful

8 x 8 ozs (225g) old potatoes, e.g. Golden Wonders or Kerrs Pinks
Sea salt and butter

Scrub the skins of the potatoes very well. Prick each potato 3 or 4 times and bake in a preheated hot oven 2001C/4001F/regulo 6 for 1 hour approx. depending on the size. When cooked, serve immediately while skins are still crisp and make sure to eat the skins with lots of butter and sea salt, Simply Delicious!

Suggested Stuffing for Baked Potatoes 

1. Garlic mayonnaise with tuna fish
2. Fromage Blanc (Jockey) with smoked salmon and chives
3. Garlic butter with crispy rasher.
4. Tuna fish with sweetcorn.

Traditional Roast Stuffed Chicken

Serves 4-6

1 x 3½ - 5 lbs (1.5 - 2.3kg) free range chicken, preferably organic
Stock
Giblets (keep the liver for a chicken liver pate), and wish bone
1 sliced carrot
1 sliced onion
1 stick celery
A few parsley stalks and a sprig of thyme

Stuffing
1¾ ozs (45g) butter
3 ozs (85g) chopped onion
3-3½ ozs (85-100g) soft white breadcrumbs
2 tablesp. finely chopped fresh herbs eg. parsley, lemon thyme, chives and annual marjoram
Salt and freshly ground pepper
A little soft butter
Garnish
Sprigs of flat parsley

First remove the wish bone from the neck end of the chicken, this isn't at all essential but it does make carving much easier later on. Tuck the wing tips underneath the chicken to make a neat shape. Put the wish bone, giblets, carrot, onions, celery and herbs into a saucepan. Cover with cold water, bring to the boil, skin and simmer gently while the chicken is roasting.

Next make the stuffing, sweat the onions gently in the butter until soft, 10 minutes approx. then stir in the crumbs, herbs, a little salt and pepper to taste. Allow it to get quite cold. If necessary wash and dry the cavity of the bird, then season and half fill with 

cold stuffing. Season the breast and legs, smear with a little soft butter.Preheat the oven to 180C/350F/regulo4. Weigh the chicken and allow about 20 minutes to the lb and 20 

minutes over. Baste a couple of times during the cooking with the buttery juices. The chicken is done when the juices are running clear. To test prick the thickest part at the base of the thigh and examine the juices: they should be clear. Remove the chicken to a carving dish, keep it warm and allow to to rest while you make the gravy. To make the gravy, spoon off the surplus fat from the roasting pan. De glaze the pan juices with the fat free stock from the giblets and bones. Using a whisk, stir and scrape well to dissolve the caramelized meat juices from the roasting pan. Boil it up well, season and thicken with a little roux if you like. Taste and correct seasoning. Serve in a hot gravy boat.

If possible serve the chicken on a nice carving dish surrounded by crispy roast potatoes and some sprigs of flat parsley then arm yourself with a sharp knife and bring it to the table. Carve so that each person gets some brown and some white meat. Serve with gravy and bread sauce and roast potatoes.

Chicken Noodle Salad

Serves 6-8

450g (1lb) fettucini, Chinese, or udon noodles
170g (6oz) peanut butter
120ml (4 fl. oz) peanut oil
63ml (2½ fl.oz) rice wine vinegar
50ml (2 fl oz) dark soy* sauce
47ml (1½ fl. oz) sesame oil
2 cloves garlic crushed
pinch of cayenne pepper
30g (1 oz) toasted sesame seeds
3 - 4 tablespoons chopped scallions cut at an angle
Grated carrot
1 pan-grilled chicken breast, shredded

Bring a large saucepan of water (4.5L/8pints) to the boil, add salt, cook the udon noodles until al dente. Meanwhile make the dressing. Whisk the peanut butter and sesame oil together, add rice vinegar, soy sauce, crushed garlic, cayenne and sesame seeds, stir well. When the noodles are al dente, drain immediately and refresh in cold water, drain again, add scallions, grated carrot and chicken. Toss in just enough dressing to coat lightly. Taste and correct seasoning.

*Mushroom soy sauce is very good in this recipe.
The peanut dressing will keep for at least a week in the fridge.

Strawberry ice-cream

What better to follow the roast chicken than some delicious strawberry ice-cream, you could serve it in little cones if you like or with strawberry sauce.

2lb (900g) very ripe strawberries
Juice of 2 lemons
Juice of 2 oranges
8oz (225g) castor sugar
½ pint (300ml) water
5 fl.oz (150ml) whipped cream

Fresh Strawberry Sauce
14oz (400g) strawberries
2oz (55g) icing sugar
Lemon juice

Dissolve the sugar in the water, boil for 7-10 minutes. Leave to cool. Puree the strawberries in a food processor or blender, sieve. Add orange and lemon juice to the cold syrup. Stir into the puree, fold in the whipped cream to the puree. Freeze in a sorbetiere according to the manufacturers instructions.

Meanwhile make the strawberry sauce, clean and hull the strawberries, add to the blender with the icing sugar and blend. Strain, add lemon juice if necessary. Store in a fridge.
Serve in ice-cream cones or in a glass bowl with a few sugared strawberries and fresh strawberry sauce. 

Foolproof Food

Smoothies

Smoothies can be enjoyed for breakfast or a delicious, nutritious snack at any time – play around with whatever ingredients you have to hand.

Banana and Yoghurt Smoothie
Serves 1-2

225ml (8 fl oz) natural yoghurt
1 ripe banana
1 teaspoon honey (optional)

Peel the banana, chop coarsely, blend with other ingredients in a liquidizer until smooth.
Pour into glasses and serve immediately.

Mango Smoothie
Substitute mango for banana in above recipe. You’ll need about 150g (5oz).

Mango and Banana Smoothie
Serves 2-3

350ml (12 fl oz) freshly squeezed orange juice
1 chopped mango
1 banana
225ml (8fl oz) natural yoghurt

Put all the ingredients in a liquidizer, whizz until smooth. Taste, add a little honey if necessary.

Raspberry and Nectarine Smoothie
Another delicious combination – slice 1 ripe nectarine and add 25-50g (1-2oz) fresh rapberries.

Blueberry Smoothie
Add 110g (4oz) blueberries or more.

Hot Tips 

RedBranch Health Newsletter
Brings health-related information to subscribers on a monthly basis, a not-for-profit organization they are dedicated to positively improving the modern lifestyle, they provide a free service in Irish schools. Find out more information from The RedBranch Team at 01-61713750 or info@redbranch.com  www.redbranch.com 

Slow Food Cork Summer BBQ at Tom Barry's Pub, Barrack St. Cork City
Tuesday, 4th July at 6.30pm in the garden at Tom Barry’s
Freshly locally caught Mackerel barbecued served with gooseberry chutney, salads (supplied by local growers) and Arbutus bread, followed by local strawberries. There will also be a vegetarian option too using local farmhouse cheese.
€12 for members and €14 for non members

New Regulations on Beef labelling announced by Minister for Agriculture and Food, Mary Coughlan, TD to come into effect on 3rd July 2006

These regulations extend the existing beef labelling regulations to now require hotels, restaurants, pubs serving food, caterers and essentially all those involved in serving beef to consumers to provide them with information on the country of origin of their beef, so they can reassured about the origin and the quality as well as the safety of the products they are purchasing and consuming. www.agriculture.gov.ie 

Congratulations to Randolph Hodgson Proprietor of Neal’s Yard Dairy in London –
On being awarded an OBE in the Queen’s Birthday Honours for services to the dairy industry – Randolph has always been extremely supportive and generous to the Irish Farmhouse Cheese Industry and is a member of the Bord Bia Taste Council.

At the Whit weekend we celebrated the sixth birthday of Midleton Farmers Market. The market has gone from strength to strength since that first weekend when a handful of local farmers and food producers first set up their stalls with a mixture of apprehension and excitement.

Willie Scannell borrowed a moulded plastic garden table and piled it up with his floury Ballycotton spuds. Frances Burns who had traded outside the mart for years was a dab hand at setting up a stall with help from her grandson. She sells local vegetables and some plants. Local goat cheese maker Jane Murphy arrived with her beautiful freshly made Ardsallagh Goat cheese.
Siobhan and David Barry from Carrigtwohill have now greatly added to the range of home-grown vegetables they started with and also offer vegetable plugs for ‘wannabe’ vegetable gardeners.

The next stall was erected by local councillor Ted Murphy who sells home grown plants and shares his patch with the Country Market ladies who pile their tables high with delectable confectionery, jams and chutneys. 

Wendy England set up a stall with her mother-in-law Hester and her neighbour Mary O’ Connell. They sell delicious home made cakes, bread, jams and pickles 

Fiona Burke sold a wide variety of fine cheeses, olives, tapenade, pesto and Gubbeen bacon. Local farmers Dan and Anne Aherne from Ballysimon outside Midleton, sold their organic beef and are now also famous for their free range organic chicken. 

The indomitable fish smoker Frank Hederman was also one of the original farmers market pioneers – his traditionally smoked eel, salmon, mackerel, sprats, mussels and hake were, and still are a magnet for discerning customers.

The Ballymaloe Cookery School Organic Farm and Gardens Stall sells a selection of homemade vegetables, fruit and herbs, jams, pickles, free-range eggs from our happy lazy hens and occasionally our own home cured pork.

Kate O’Donovan was also there from the very beginning, selling her homemade salad dressings and marinades. She also barbecues juicy sausages and serves them with her relishes in crusty Arbutus Bread.

Margaret Keane sells a variety of savoury tarts and quiches, biscuits and cakes and jams and onion marmalade. Arbutus Breads made by ‘master-baker’ Declan Ryan have been one of the star attractions from the early days. People queue for the crusty soda, yeast and sour dough loaves.

Some of the early stall-holders like Clodagh McKenna have moved on but Barry Tyner stepped into her place. Catriona Daunt sells a huge variety of organic fruit and vegetables and fat Agen prunes. Margaret Martin mans Tim York’s stall with lots more organic vegetables and salad leaves. Deirdre Hilliard from Cobh joined the market in 2001, she does a range of delicious organic breakfast cereals, soups and salads. Beside her, Brian Cott and Chris Cashman sell a delicious range of cakes and cookies.

O’Connaill’s Chocolates have now added sublime hot chocolate and coffee to their tempting array. Orin Little of The Little Irish Apple Company drives down from Piltown in Co Kilkenny with his apple juice early every Saturday morning, he sells delicious apples in season and warm apple juice on chilly Saturday mornings.

Hail, rain or snow, customers pour in to fill their shopping bags and enjoy the music and the vibe.

Here are some suggestions for a Market Menu

Green Pea Soup with Fresh Mint Cream

This soup tastes of summer. If you are using fresh peas use the pods to make a vegetable stock and use that as a basis for your soup. Having said that, best quality frozen peas also make a delicious soup, either way be careful not to overcook. This soup may also be served chilled but serve smaller portions.

Serves 6-8

1 oz (30g) lean ham or bacon
½ oz (15g) butter
2 medium spring onions, chopped
1½ lbs (675g) podded peas, fresh or frozen
Outside leaves of a head of lettuce, shredded
A sprig of mint
1½ pints (900ml) light homemade chicken stock or water
Salt, freshly ground pepper and sugar
2 tablesp. thick cream

Garnish
Whipped cream
Freshly chopped mint

Heat the chicken stock.

Cut the bacon into very fine shreds. Melt the butter and sweat the bacon for about 5 minutes, add the spring onion and cook for another 1-2 minutes. Then add the peas, lettuce, mint and the hot chicken stock or water. Season with salt, pepper and sugar. Bring to the boil with the lid off and cook for approx. 5 minutes until the peas are just tender. 
Liquidise and add a little cream to taste. Serve hot or chilled with a blob of whipped cream mixed with some freshly chopped mint. 

If this soup is made ahead, reheat uncovered and serve immediately. It will lose its fresh taste and bright lively colour if it sits in a bainmarie or simmers at length in a pot.
Note
Be really careful not to overcook this soup or you will lose the fresh taste and bright green colour. Add a little extra stock if the soup is too thick

Chicken Salad with Mango and Roasted Cashew Nuts

Serves 8-10

1.35kg (3 lb) cooked free range organic chicken
1½ tablespoons freshly squeezed lemon juice
2 mangoes peeled, stoned and cut into 1cm (2 inch) pieces
225g (6-8oz) chopped celery
4 chopped scallions including green part
110ml (4fl oz) natural yoghurt
110ml (4fl oz) homemade Mayonnaise 
1½ teaspoons curry powder
2 teaspoon freshly ground cumin
140g (5oz) roasted cashew nuts 
2 tablespoons freshly chopped coriander, optional

Mix the cubed, cooked chicken in a large bowl with the freshly squeezed lemon juice, season well with salt and freshly ground pepper. Add the diced mango, celery and scallion.

Whisk the yoghurt with the homemade mayonnaise, heat the cumin and curry powder gently on a pan, add to the mayo and yoghurt. Mix everything together.
Taste and correct seasoning. Just before serving add the roasted cashew nuts, scatter with chopped coriander or parsley and serve.

Pickled Beetroot Salad

Serves 5-6

1 lb (450 g) cooked beetroot
8 oz (225g) sugar
16 fl oz (475 ml) water
8 fl oz (250 ml) white wine vinegar

Dissolve the sugar in water and bring to the boil. Simmer for 3-4 minutes. Add the vinegar, pour over the peeled sliced beets and leave to cool.

Potato and Thyme Leaf Salad
Serves 6 approx.

Scant quart cooked potatoes peeled and cut into 2 inch (5mm) dice
4 fl ozs (120ml) fruity olive oil
1-2 tablespoons thyme leaves and thyme flowers if available
Salt and pepper to taste

Coat potatoes in a good oil. Season to taste and sprinkle liberally with fresh thyme leaves and flowers.

Fresh Apricot Tart

Serves 10-12

Pastry
225g (8oz) plain flour
175g (6oz) butter
Pinch of salt
2 teaspoons icing sugar
A little beaten free-range egg or egg yolk and water to bind

Apricot Glaze
6 tablespoons Apricot jam
Freshly squeezed lemon juice

Filling
8-10 fresh apricots
300ml (½ pint) cream
2 large or 3 small eggs
2 tablespoons castor sugar 
1 teaspoon pure Vanilla essence 

1 x 12 inch (30 cm) diameter tart tin or 2 x 7 inch (18cm) tart tins with removable bases

Preheat the oven to 180C/350F/regulo 4.

Make the shortcrust pastry in the usual way and leave to relax in a refrigerator for 1 hour. Roll out the pastry and line a tart tin with a removable base. Chill for 10 minutes. Line with kitchen paper and fill with dried beans. Bake blind in a preheated oven for 15-20 minutes. Remove the paper and beans. Paint the tart base with a little egg wash and return to the oven for 3 or 4 minutes. Leave to cool.

In a small stainless steel saucepan, melt the Apricot jam with a squeeze of lemon juice, push the hot jam through a sieve and then brush the base of the tart with a little of this glaze. 
Halve the apricots and remove the stones. Arrange one at a time cut side upwards inside the tart, the apricots should slightly overlap in the inside. 

Whisk the eggs well, with the sugar and Vanilla essence, then add the cream. Pour this mixture over the apricots and bake in the preheated oven for 35 minutes until the custard is set and the apricots are fully cooked. Brush generously with the Apricot glaze. Serve warm with a bowl of softly whipped cream.

Foolproof Food

Smoked Mackerel Pâte

4 ozs (110g) Frank Hederman’s undyed smoked mackerel, free of skin and bone

2-3 ozs (55-85g) softened butter
¼ teaspoon finely snipped fennel
½ teaspoon lemon juice
½-1 clove garlic, crushed to a paste
Salt and freshly ground pepper
Melba toast

Garnish
Sprigs of fennel 

Whizz all the ingredients in a food processor. Season with salt and freshly ground pepper, taste, add more lemon juice and garlic if necessary, it should be well seasoned. Put into little individual pots, or set in a loaf tin lined with cling film.

Alternatively, this pate can be piped in rosettes onto ¼ inch (5mm) thick slices of cucumber, melba toast, crostini or savoury biscuits. Garnish each one with a sprig of fennel. 
Serve with cucumber pickle and crusty bread.
Cooked fresh salmon, smoked salmon, smoked mackerel, trout or herring can be substituted in the above recipe.

Hot Tips

Ballinderry Park is not a typical country house hotel, guest house or Bed and Breakfast but a beautifully restored private family home in the midst of the peaceful County Galway countryside - a small, beautiful Georgian house, like a perfect Palladian doll’s house, built on a small hill in the open pasture of east County Galway. Five years ago Susie and George Gossip found it, lonely and abandoned, and rescued it from advanced dereliction. In the intervening period they have slowly restored it, authentically and lovingly, and now their guests can sample and appreciate the fruits of their labours. Ballinderry Park, Kilconnell, Ballinasloe, Co.Galway,Tel: 09096 86796, www.ballinderrypark.com 

The Irish Hospitality Institute in collaboration with Failte Ireland, Irish Hotels Federation and all in the Tourism Research Centre at the Dublin Institute of Technology have created two-day training courses based around the current business issues in Hospitality, Tourism and Catering Industry. 

WHO SHOULD ATTEND – Senior Managers, Deputy Managers, Sales & Marketing Managers, Human Resources & Training Managers and Departmental Heads. For any further information please contact: Eilish Kealy, Network Manager, Hospitality Management Skillnet, Irish Hospitality Institute, 8 Herbert Lane, Dublin 2, Tel: 01 662 4790, Email: skillnets@ihi.ie 

Carrigaline Smoked Cheese
Lovers of Carrigaline Cheese will be glad to hear that they are now doing a Smoked Carrigaline cheese – its delicious so watch out for it. carrigalinefarmhousecheese@eircom.net 

Ballycotton Arts Festival 
From Friday 23rd June to the evening of Sunday 25th Ballycotton in East Cork will be buzzing with a huge variety of fun filled workshops and family events for the 2nd Annual Ballycotton Arts Festival. There will also be a food stall on the pier on Sunday.