Literacy Festival of Food and Drinks at Ballymaloe

It’s crazily busy at Litfest HQ – the fifth Ballymaloe Litfest is underway. This year we’ve changed the emphasis somewhat so the proper title is A Food and Drinks Literacy Festival at Ballymaloe.

We’ve continued to build on the previous years events which have by now been written about from New York to Sydney, Los Angeles to Capetown with well over 35 nationalities attending. They return to their own countries to spread the word of what’s happening on the Irish food scene and the fun and thought provoking events they attended at the Litfest. Sommelier Colm McCan has managed to assemble yet another world class line up in the Drinks Theatre. Isabelle Legeron M W, a London based wine writer and global crusader for the natural wine movement is coming along as well as many other luminaries from the spirit, craft beer and cider world. Garrett Fitzgerald and James Boland will discuss their book The Brother Hubbard Cookbook. David Puttnam will be in conversation with John McKenna ‘Living, Working and Eating in West Cork’, Trish Deseine, Irish food writer and cookbook author will give her perspective on Irish food culture – also unmissable.

Brian McGinn Ex producer of Netflix and series Chefs Table will be in conversation with David Prior International Editor of Conde Nast Traveller, they’ll both be keeping their eyes open for stories. The festival takes place at Ballymaloe House, Ballymaloe Cookery School, The Grain Store and the Big Shed. This year the humming Big Shed at the heart of the festival will once again be brimming with good things to eat and drink from some of Ireland’s finest artisan producers. There will be the sound of music ranging from the gentle during daylight hours to the more energetic when the sun goes down. Some of the weekend’s many free Fringe events will take place here and the Family Corner will ensure that festival goers of all ages will be kept happy and amused.

So what am I looking forward to at the Ballymaloe Cookery School?

At last we’ve managed to tempt Clare Lattin and Tom Hill over from their restaurants in London’s Soho and Shoreditch to share some of their recipes. Readers of this column will know that Raw Duck and Duck Soup as two of my favourite London restaurants. Monika Linton from Brindisa who wrote the book I’ve been waiting for on Spanish food will teach a class on Saturday morning.

Then there’s Jacob Kennedy from Bocca di Lupo, back by ‘popular demand’ as is the beautiful and gracious Claudia Roden who will speak on both Saturday and Sunday.

Generous as always, Sunil Ghai from Pickle in Dublin will share the secret to many of the dishes that have made Pickle award winning new restaurant so renowned.

But you may not yet have heard of Sumayya Usmani who’s really making waves with her Pakastani food. This is award winning author’s first appearance in Ireland – don’t miss….

Charlotte Pike (former Ballymaloe Cookery School student) has already built up quite a following with her Fermented book but this time she will focus on her recently published book, Smoked and show us how to have fun at home, hot and cold smoking all manner of delicious foods.

Christian Puglisi of Relae, Manfred’s and Baest in Copenhagen can’t stay away. After his last trip to Ballymaloe he was so inspired by the farm, gardens and ethos that Mrs Allen had created that he is setting up the Farm of Ideas Project – he’ll tell us all about it on Sunday afternoon in The Carrigaun Room.
The Grain Store will host the symposium – a series of short talks and presentations on the theme – Our Responsibility.

The BBC Radio 4 food program, Sheila Dillon and Dan Saladino are coming over from London to record from the Litfest.

Want to go foraging on the seashore with Alys Fowler, garden correspondent of the Guardian? Or watch another of my food heroes, Margot Henderson of Rochelle Canteen will talk on the Joy of Cooking in the Grain Store on Saturday afternoon.
The pretty Garden Tent nestled alongside the scented rosemary bed is now an established and exciting venue over the weekend and will have a full programme of free events to which all are welcome. John Bowman from RTE will be back with his Questions and Answers as will Jim Carroll with his banter series.

There simply isn’t nearly enough space to mention all of the 64 speakers or events so go and check it out on litfest.ie.

Some events are already booked out but there are still lots of opportunities, so come along it’s still not too late to book. Maybe our biggest coup of all is Vytenis Andriukaitis who will speak in the Grain Store on Sunday ‘To Eat is a Political Statement’ and then there’s the Great Grocers and Joanna Blythman speaking on Nutrition – Really? and our own Professor Ted Dinan on Diet, Stress and Mental Health and even a session on Food from Space by astrophysicist Niall Smith – sure where would you get it!
And believe me all of the above is just a taste. Check it out, see you there and speaking of taste here’s what to come.

Hot Tips
Clare Lattin and Tom Hill’s Duck Soup cookery demonstration, handful of places remaining for at the Ballymaloe Cookery School on Saturday May 20th. Bookings through www.litfest.ie

Meet the Author, Rebecca Sullivan who will discuss her new book The Art of the Natural Home on Saturday May 20th. Further information on www.litfest.ie

Slow Food Galway is hosting an event on Sunday May 21st 2017.
Curing, Pickling, Smoking fresh vegetables, fish and meat at Cáit Curran Síol Centre in Moycullen, Galway.
Phone Trish 086 635 9920 or Kate 087 931 2333 for more information. www.slowfoodireland.com

Clare Lattin and Tom Hill’s Courgettes, Broad Beans, Peas, Tahini Yoghurt, Pomegranate and Dill

Serves 4

800 g courgettes
Extra virgin olive oil
500 g peas in the pod
500 g broad beans in the pod
1 pomegranate
Juice of 1 lemon
250 g tahini yoghurt, see recipe
Handfuls of dill fronds
Salt and freshly ground black pepper

Cut each courgette into three on the diagonal; if you can do this on alternate angles you will get a more interesting shape which helps add texture to the dish.

Place a large frying pan over a medium –high heat until hot. Add a couple of tablespoons of olive oil and add your courgettes, frying them until they are golden brown on all sides. Season, with salt as you go. Once cooked, remove from the pan and set to one side.

Bring a large pan of well salted water to the boil while you pod the peas and broad beans. Once podded add to the water and blanch for just one minute and drain. Plunge straight into a bowl of iced water to stop them cooking further.

Remove the seeds from the pomegranate by cutting it in half and then holding over a bowl, cut side down on your spread palm. Hit the back of the pomegranate with a wooden spoon or rolling pin so that the seeds drop out into the bowl. If you have trouble try turning the half inside out and gently coaxing the remaining seeds out with your fingers.

Drain the peas and broad beans well and add to a bowl with the courgettes. Dress with the lemon juice and some olive oil and season with salt and pepper.

It’s now time to assemble the ingredients. Spoon the tahini yoghurt into the middle of a large plate and then use the back of your spoon to gently spread it out. Don’t go for a thin, even circle – you want some texture. Spoon your vegetables over the yoghurt, making sure that you don’t cover it completely – you want them to sort of look like they’re bobbing in a tahini pond. Tear over your dill, being sure to keep the fronds intact, and finally spoon over the pomegranate seeds – you want to try to spoon little groups into any gaps rather than just have a sprinkling of seeds here and there. Finish with a bit more lemon juice and a good helping of extra virgin olive oil.

Clare Lattin and Tom Hill’s Tahini Yoghurt

An absolute staple ‘go to’ accompaniment at the restaurant. We add toasted nigella and coriander seeds, garlic and olive oil to our tahini yoghurt. It works really well with a whole array of roast vegetables.

Serves 4-6

1 tablespoon coriander seeds
1 tablespoon nigella seeds
Juice of ½ lemon
50g tahini paste
500 g thick Greek yoghurt
1 garlic clove, minced
50 ml extra virgin olive oil
Pinch of salt

Light crush the coriander seeds with a pestle and mortar and toast with the nigella seeds in a dry pan over a medium heat for 5 minutes.

Whisk the lemon juice and tahini paste together in a large bowl; it will go quite thick but that’s fine. When the seeds are toasted, add to the bowl along with all the other ingredients.

Whisk together until everything is combined. Decant into a jar or a covered bowl and keep in the fridge for up to 5 days.

The Wisdom of Simple Cooking Ducksoup Cookbook by Clare Lattin and Tom Hill

Clare Lattin and Tom Hill’s Crispy Lamb, Labneh, Mint, Red Onion and Pomegranate

Serves 4

1 whole lamb breast, about 2 kg, cut in half
500 ml lamb stock
1 pomegranate
Extra virgin olive oil
1 teaspoon dried chilli flakes
Small handful of mint leaves
Small handful of flat leaf parsley
1 red onion, thinly sliced
Juice of 1 lemon
160 g labneh
Chargrilled flatbread or toasted sourdough bread, to serve
Salt and freshly ground black pepper

Preheat the oven to 160C/gas mark 6. Season the lamb breast with salt and pepper and put into a large roasting tray. Pour over the lamb stock, cover tightly with foil and cook in the oven for 2-3 hours, or until the meat easily comes away from the bone.

Once cooked remove the lamb breasts from the stock and allow to cool. Keep the lamb stock as you can use it another day – simply pour into small tubs and freeze.

While the lamb cools, remove the seeds from the pomegranate by cutting it in half and then holding over a bowl, cut side down on your spread palm. Hit the back of the pomegranate with a wooden spoon or rolling pin so that the seeds drop out into the bowl. If you have trouble try turning the half inside out and gently coaxing the remaining seeds out with your fingers.

Once the lamb breast is cool enough to handle remove all the meat from the bones in large chunks and set aside. Heat a frying pan over a medium high heat and add a generous glug of oil. Add the chilli flakes and then fry the lamb until nice and crisp, giving it a pinch of salt as it cooks.

When the lamb is crisp transfer to a large bowl. Tear in the mint and parsley and add the sliced onion. Squeeze in the lemon juice, add another good splash of olive oil and half the pomegranate seeds and season with salt and pepper.

Toss everything together with your hands and gently coax the salad out of the bowl with your fingers onto individual plates. Spoon a dollop of labneh on to a third of the plate, and finish by scattering the entire dish with pomegranate seeds. Serve with chargrilled flatbread or toasted sourdough.

The Wisdom of Simple Cooking Ducksoup Cookbook by Clare Lattin and Tom Hill

Jacob Kennedy’s Tomato and Purslane Salad

Serves 4 as a starter or side

500 g delicious tomatoes
½ small red onion
1 teaspoon red wine vinegar (optional)
3 tablespoon extra-virgin olive oil
100 g picked purslane leaves and tips

Quarter the tomatoes and slice the red onion very thinly across the grain. Macerate these with the vinegar, oil and plenty of salt and pepper for 5 minutes, then toss in the leaves and serve with a crust of bread on hand to mop the bowl afterwards.

Bocca Cookbook by Jacob Kennedy

Jacob Kennedy’s Orecchiette with ‘Nduja

Even a small amount of ‘nduja is enough to make for extremely spicy pasta, but the heat is tempered, slightly by the cream.

Serves 4 as a starter, 2 as a main

200 g semolina or 260 g bought fresh orecchiette or 200 g dried (but only if you must)

1 red onion, halved and sliced with the grain
120 g cherry tomatoes, quartered
2 tablespoons extra virgin olive oil
50 g ‘nduja or 100 g if shop bought and not quite so strong
50 ml white wine
80 ml double cream
50 g rocket, very roughly chopped
Freshly grated pecorino romano, to served

First make a semolina pasta dough with the semolina flour and 80 ml of water. It should be firm but malleable. Knead well; let it rest for at least 20 minutes, then make the orecchiette.

Roll the dough into a sausage (it may help to do this in a few batches) 1 cm wide. Cut across to make 1 cm dumplings. Take a knife and make the orecchiette one by one. With the flat of the knife at 30° to the table, use a smearing action (away from your body) to press the dumpling out, using the rounded end of the knife blade. It should stretch, flatten and curl around the blade, becoming thinner in the middle than at the edges, one of which will be slightly stuck to the blade of the knife. Put your index finger gently against the centre of the little curl of pasta over your fingertip and simultaneously detach it from the blade. It should now look like a little ear, with a slightly thick rim (the lobe), and a rough texture on the thinner centre, from where the knife pulled against the dough. A lot of words for very small pasta, these take some practice before they come right, but after are as easy as pie. Leave them spread out on a wooden or floured surface until you’re ready to cook – they’re best left for half an hour or so, to become a little leathery.

Next fry the onion and tomatoes in the oil over a high heat for 3 minutes, until softened and slightly browned. Crumble in the ‘nduja and fry for 30 seconds, then add the wine and a small ladleful of water. Let it bubble for a few moments, then add the cream.

Allow the sauce to cook until the cream has reddened, and thickened if it looked watery. To cook the orecchiette, bring a pan of salted water to the boil, drop in the pasta and cook for 4-5 minutes. Add the drained pasta (still a little wet) and the rocket to the sauce, cook until the rocket is wilted and the pasta coated in the sauce. Serve with grated pecorino on top.

Bocca Cookbook by Jacob Kennedy

Shabbo Khala’s Cauliflower Pakoras with spiced moong daal batter

In Pakistan, a mother’s closest friends are like maternal aunts and are called ‘Khala’. Every Khala has her secret recipes – this one is my Shabbo Khala’s. As a child I would excitedly anticipate meals at her house, hoping to get some of these thinly sliced cauliflower florets in spicy lentil batter.

Preparation 25 minutes + 3–8 hours soaking | Cooking 10 minutes | Serves 6–8
150g/5oz/1½ cups moong daal
2 tbsp water
½ tsp red chilli powder
1 tsp salt
1 tsp cumin seeds
½ tsp ground turmeric
½ tsp ground coriander
½ tsp chaat masala
1 tbsp chopped coriander (cilantro) leaves
150–200ml/5–7 fl oz/2⁄3–scant 1 cup vegetable oil
½ cauliflower, cut into florets then florets sliced thinly vertically

To make the batter, soak the lentils in a bowl of water for at least 3 hours, or overnight, then drain and put them into a food processor or blender. Blend with the measured water until it is a smooth thick batter. Stir in all the spices, salt and chopped coriander.

Heat the oil in a wok-style pan over a medium heat. When the oil is smoking hot, reduce the heat to low.

Dip the slices of cauliflower into the batter (forming a thin coating of batter on the
cauliflower) and deep-fry in the oil for 2 minutes, or until golden brown. Move the pakora around as they cook to allow them to cook evenly. Remove the pakoras with a slotted spoon and drain on kitchen paper. Serve immediately.
Summers Under The Tamarind Tree by Sumayya Usmani
Photography by Joanna Yee

Chicken salan on-the-bone chicken curry

Salan means a liquid-based stew, and the closest description in English would be a thin curry. An everyday staple, chicken salan is classically made using chicken on the bone alongside onion, ginger and garlic with tomatoes and a simple combination of spice. Feel free to experiment with different spice combinations to make this dish your own. It’s best served with an accompaniment of daal, rice and a vegetable dish.

Preparation 15 minutes | Cooking 45–55 minutes | Serves 4–6
3–4 tbsp corn oil
2 red onions, roughly chopped
1-cm/½-inch piece ginger, peeled
and grated
1 garlic clove, crushed
400g/14oz can chopped tomatoes or 5 tomatoes, chopped
1 tsp tomato purée (optional)
salt, to taste
1 tsp red chilli powder (reduce if required)
¼ ground turmeric
1 kg/2¼ lb chicken with bones (ask butcher to cut a whole skinned chicken into 16 pieces with bone or use about 500g/1lb 2oz deboned thighs or chicken breast pieces (2.5–5cm/1–2 inches large)
100ml/3½ fl oz/½ cup water plus 5–8 tbsp

For the ground spices
1 tsp cumin seeds
3–4 green cardamom pods
1 bay leaf
1 tsp coriander (cilantro) seeds

To garnish
handful of tender fresh coriander
(cilantro) with stems, chopped
2 green chillies, finely chopped
For the ground spices, grind all the spices together then set aside. Heat the oil in a
heavy-based saucepan over a medium heat. When hot, add the onions and cook for 8–10 minutes until golden. Add the ginger and garlic and cook for 30 seconds or so until the raw smell disappears. Add the ground spices, reserving a teaspoon of the spices to garnish. Now cook for about 10–15 minutes until everything is caramelised. The onions will start to darken, and the garlic and ginger will also begin to caramelise. This is what you need for an intensely coloured base.

Add the tomatoes, tomato purée, salt, chilli and turmeric then turn the heat to medium
and bhuno (stir-fry) this mixture. If the tomatoes start to splutter a lot reduce the heat
slightly. Cook for about 20 minutes until you are left with a thick, rich sauce.

Turn off the heat, let the tomato mixture cool, then blitz in a blender until smooth.

Add 5–8 tablespoons water to make sure it is not too thick – it should be the consistency of a thick jam. Return to the pan, add the chicken pieces and 50ml/2 fl oz/scant ¼ cup of the water and increase the heat to medium-high. Bhuno (stir-fry) the chicken until you start to see the oil separating from the sauce, about 15 minutes of vigorous stirring.

Reduce the heat to low, add about another 50ml/2 fl oz/scant ¼ cup water, cover and
cook until the oil floats on top of the curry sauce and the chicken is cooked through.

Garnish with chopped coriander, chillies and a sprinkling of the spice blend. Serve with basmati rice, chapati and a salad such as crispy chapati kachumber salad.

Summers under The Tamarind Tree by Sumayya Usmani
Photography by Joanna Yee

Letting the Hens Out

Today was such a joyous day, after more than three months we were allowed to let our flock of hens out of their houses. They have been confined for over three months on the instruction of the Department of Agriculture along with all poultry in these islands because of the threat of Avian flu in Europe. We’ve been feeding them indoors, bringing them up the end of greenhouse crops – kale, bolted lettuce and salad greens but it’s not the same as being able to romp around and range freely in the sunlight.

You can’t imagine the excitement when we opened the popper in the door of the Palais des Poulets. At first, they were bewildered and then they made a dash for freedom and skipped out into the sunlight to range freely on the grass that is so so important to their wellbeing.

It was a joy to watch them scratching enthusiastically for worms and grubs and jumping into the compost skip to forage for scraps – no need for a brown bin here, the hens eat the vegetable scraps and then we have beautiful eggs a few days later and furthermore the hen manure and straw bedding is added to the compost heap. A brilliant activator which when it eventually breaks down into humus is added to the soil to increase the fertility to grow more wholesome fresh vegetables and herbs – a beautiful virtuous triangle and no waste.
See video link
I love poultry and encourage anyone who will listen to consider getting a little flock of hens, four or five in a little chicken coop in your garden would provide an adequate egg supply for most households. The coop can be moved around your lawn every few days, the hens do the mowing and their droppings will fertilise your grass so its win win all the way. Kids of all ages love hens, they are friendly and entertaining plus children get to learn a little more about how their food is produced, recycling and the value of compost. They will love collecting the freshly laid eggs and enjoy boiled eggs with ‘soldiers’ – an almost forgotten flavour.
Where to find hens and what to buy? For free range production try to find heritage breeds. Here at the Ballymaloe Cookery School we have about 600 hens in several flocks. We buy day old chicks from Willie Johnston in Armagh (www.johnstonspoultry.com and O Leary Poultry in Macroom (0879697939) who hatch organic chicks. These traditional breeds are hardier for outdoor production. Occasionally a hen hatches out a little clutch of chicks – we had some just in time for Easter to the delight of the grandchildren and their friends.

Always buy from a reputable source and make sure they have been vaccinated.
The arucanas lay bluey green eggs, the Sussex or Leghorn white, Rhode Island red and the Marans dark brown – all are beautiful in their own way. Eggs are a perfect a rich source of protein. They contain vitamin B2, B12, Vitamin D, selenium, iodine, a powerhouse of disease busting nutrients. Two eggs provide a simple nourishing fulfilling supper enough for most people with a salad and some good bread. Excellent value for money.

If you have a little surplus your friends will gladly accept them or you can sell them at your local country or Farmers Market.
From the cooks point of view they are immensely versatile not just as an ingredient but as an emulsifier in sauces like Hollandaise and Béarnaise but also a binder and enrichment in cakes and pastries.
I did a column about eggs for Easter but one could easily write a whole book on eggs and many have so here are a few more ways to enjoy your beautiful fresh eggs.

Hot Tips
Skibbereen or Bantry Farmers Market often have live hens, ducks, geese and guinea fowl for sale. Alternatively contact O’ Leary Poultry at Skibbereen Market on 087 9697939 or Meynhaus at Bantry’s market 087 2208061.

GIY HQ Courses, Classes and Events
Check out the course schedule at the GIY HQ in Waterford……Beginners Guide to Growing, Soil Fertility, Managing Pests and Disease, Kids Club and Gardening lessons….www.giy.ie. Tel: 051 584422

Litfest 2017
The excitement is building here at Litfest HQ – watch out for is Sumayya Usmani, a native of Pakistan, a writer and cookery teacher based in Glasgow. She specialises in the cuisine of Pakistan and travels regularly to her homeland. Her debut book Summers Under the Tamarind Tree won the Best First Cookbook category in the Gourmand World Cookbook Awards. Sumayya will give a cookery demonstration at the Ballymaloe Cookery School on Sunday May 21st at 10.00am. Don’t miss this rare opportunity. www.litfest.ie

Support Cór Cois Farraige’s annual charity concert in aid of Time for Tilara on Sunday May 14th at the Garryvoe Hotel, 8pm. Tickets are €10.00 available at local outlets in East Cork and at the door. clairewhelan2@eircom.net

Parmesan Custards with Anchovy Toasts

Serves 8

250ml (9fl ozs/generous 1 cup) cream
250ml (9 fl ozs/generous 1 cup) milk
4 organic eggs
100g (3 1/2 ozs) finely grated Parmesan or Coolea Cheese
salt, freshly ground pepper and a good pinch of cayenne
melted butter

Anchovy Butter
6 anchovy fillets
25g (1ozs/1/4 stick) unsalted butter

4 slices of good quality white yeast bread

8 deep ovenproof pots or ramekins (75ml/3fl ozs) (we use shot glasses)
bain-marie

Preheat the oven to 150ºC/300°F/Gas Mark 2.

Whisk the cream and milk with the egg yolks and the finely grated cheese. Season with salt, freshly ground pepper and a pinch of cayenne. Whisk again. Brush the inside of the pots with melted butter. Divide the mixture between the pots.

Fill a bain-marie with hot water, put the pots into the bain-marie, the water should come about 2/3 way up the sides. Cover the tops with a sheet of silicone paper. Depending on the depth of the ramekin, bake for 30-45 minutes in the preheated oven or until the mixture has just set. A skewer inserted into the centre should come out clean.

Meanwhile, make the anchovy butter.
Mash the anchovies finely with a fork, add the butter and mix well.

Just before serving, toast the bread quickly on both sides. Spread the anchovy butter sparingly on 2 slices of bread and make into sandwiches with the other slices. Press down to seal, trim off the crusts. Cut each in half crosswise and then cut into thin fingers. Put a pot or ramekin on a plate. Arrange a little trellis of anchovy toasts on the side, add a teaspoon. Serve immediately.

Variation:- Wild Garlic Custards
Serves 8

3 tablespoons wild garlic, finely chopped

Add to the custard just before pouring into the ramekins, serve with a few fingers of plain toast.

Leek Flamiche

There are many variations on this theme, some have no cheese, others no bacon. Similar leek tarts and pies are made in Belgium, France and many parts of the UK, including Wales and Cornwall. One can use the filling to make into a gorgeous pie with pastry underneath and on top, or just on top. Either way it is delicious.
No need to re-cook cooked ham
Serves 6-8

A pre-baked 22.5cm tart shell made with
225g shortcrust pastry – made with
175g flour
75g butter
1 egg yolk and a little water

450g white part of leeks, sliced in 1cm thick rings
50g butter
Salt and freshly ground pepper
2 eggs or 1 large egg and one egg yolk
300ml single cream
100g rindless streaky raw bacon or ham cut into lardons
75g Gruyère, grated

22.5cm tart tin with removable base.

Preheat the oven to 180C/gas mark 4

Melt the butter in a heavy saucepan over a gentle heat. When it foams, add the sliced leeks. Season with salt and freshly ground pepper, toss, cover and cook gently until soft and tender but not coloured, about 8-10 minutes. Drain if necessary and allow to cool. Cut the bacon or bacon or ham into 5mm lardons. Heat a little extra virgin olive oil in a frying pan over a medium heat, add bacon and cook for 5-6 minutes or until slightly golden and cooked through.
Meanwhile whisk the eggs and cream together, stir in the cooled leeks and ham or bacon and most of the cheese. Season with salt and freshly ground pepper.
Spoon into the pre-baked tart shell, (It will be full to the top). Sprinkle the remainder of the cheese on top and bake in the pre-heated oven for 35-40 minutes or until just set in the centre and golden on top.
Serve warm.

Coconut and Apricot Fingers

Makes 24

110g (4oz) butter
110g (4oz) caster sugar
1 organic egg
flour
½ teaspoon vanilla extract

275 g (10 oz) apricot jam

Coconut topping
1 organic egg
75g (3oz) coconut
110g (4oz) caster sugar

1 large Swiss roll tin 25 x 38cm (10 x 15in)

Preheat the oven to 180ºC/350ºF/gas mark 4. Cream the butter, add the caster sugar and beat until light and fluffy. Add the egg and ½ teaspoon of vanilla extract. Beat well and then stir in the flour. Brush the tin with melted butter. Spread the mixture over the base, then spread the apricot jam evenly over the base. Whisk the egg, then fold in the caster sugar and desiccated coconut.

Bake in the preheated oven for 25-30 minutes. Cool. Cut into fingers.

Irish Food Writers Guild Awards 2017

Awards are two a penny nowadays but it really has to be said, that some are scarcely credible, depending as they do on the number of people you can get to vote for you, by fair means or foul – not a particularly popular thing to say but sadly pretty close to the mark.
There are however, a few exceptions – Awards that really are worth winning. Amongst those are the Irish Food Writers Guild Awards established in 1990. These were one of the first of the kind in the country and remain unique. No one can enter their own company or their product into the awards and so they are unaware that they have been nominated or shortlisted. The Guild is the sole nominating and decision making body and as Georgina Campbell, president of the guild explained, the decisions are arrived at by a PR system and it’s “all incredibly correct”.

Products must be made with Irish produce or the main ingredient must be manufactured in Ireland. The announcement of the 2017 winners was made at a celebratory lunch at Patrick Guilbaud, two star Michelin restaurant in Dublin where head chef Guillaume Lebrun wove the winners products into a special menu with great panache.

This year’s IFWG awards went to a series of artisan producers . In no particular order The Friendly Farmer – Ronan Byrne from Galway who has been producing high quality chickens since 2007 when he identified a strong local demand from chefs and mothers desperate for tasty chicken. He produces 115 Hubbard chickens a week on a grass based system and has developed an onsite abattoir. He also rears, free range pigs, beef, cattle, turkeys, geese and ducks in season. How wonderful would it be to have a Friendly Farmer in every parish in Ireland? He sells direct to his customers through a farm shop in Moycullen and another in Galway. http://thefriendlyfarmer.blogspot.ie/

Smoked Duck from Anthony Cresswell at Ummera Smokehouse near Timoleague won another well-deserved award. A second generation smoker, Anthony is also famous for the quality of this smoked salmon, dry cured bacon, chicken and recently developed picanha a Brazilian style cut of meat. Anthony chooses his raw materials carefully, he favours Silver Hill duck from? for its tenderness, delicate flavour and its generous layer of fat that keeps the hot smoked duck moist – the result, a delicious versatile product, ready to use, that is the combined creation of two exemplary Irish producers.
www.ummera.com

A third award went to Cuinneóg Irish farmhouse country butter and natural buttermilk from Co Mayo. Tom and Sheila Butler started to make this traditional butter in their family kitchen in 2009 and have since won numerous awards. Cuinneóg means ‘churn’ and once again this artisan produce is being made by the next generation – Breda who inherited the skills from her parents. www.cuinneog.com

Another award for Cork, the county that has produced so many superb artisan producers. This time it went to an artisan beverage, Bertha’s Revenge – a highly original craft gin made at Ballyvolane House by old friends, Justin Green and Anthony Jackson.
Bertha’s Revenge is distilled with whey alcohol sourced from the local Carbery dairy plant and the milk of dairy from cows milk produced by Co Cork dairy farmers. The spirit is distilled three times with specially chosen botanicals including coriander, bitter orange, cardamom, cumin and clove as well as some locally foraged plants like alexander seeds, elderflower and sweet woodruff. This truly Irish gin continues the field to fork tradition that has long been at the heart of Ballyvolane House, a former dairy farm turned award winning country house hotel. www.ballyvolanehouse.ie
Mag Kerwin of Goatsbridge Trout Farm in Co Kilkenny is quite a force of nature and she won an IFWG award for her notable contribution to the Irish food and deservedly so. She is a tireless innovator and continues to add to her Eat Trout range of product and to promote Irish food in general. www.goatsbridgetrout.ie
The (brilliant) Little Milk Company were also awarded but more about them in another column. www.littlemilkcompany.ie

Hot Tips

Bake your own Bread and Bring it Home
There’s nothing quite like the smell of freshly baked bread wafting out of your OWN oven – one of life’s simple pleasures and it’s sooo easy. On this half day course, a combination of demonstration and hands-on session, you’ll learn how to make several different bread recipes from traditional white and brown soda and multi seed to a really simple brown and white yeast bread technique and super quick scones. After a short demonstration, it’s into the kitchen for a hands-on session to bake your chosen loaves to bring home to share proudly with your family and friends. Friday May 12th2017, www.cookingisfun.ie

East Cork Slow Food Event
Lady Balfour founder of the Soil Association once said “the health of soil, plant, animal and man is one and indivisible”. David Beecher will give a talk on soil, life beneath our feet on Thursday May 11th, 7pm at the Ballymaloe Cookery School. Tickets €6/€8. Phone 021 4646785 or www.slowfoodireland.com for further information

Litfest 2017 is ramping up now and Litfest HQ is in its fifth year. The theme for this year’s Litfest is ‘Local Hero, Global Hero’. Join us for two days of foraging walks, lunches; pop up guest chef dinners, panel discussions, free fringe activities and cookery demonstrations. Check out Sunil Ghai’s cookery demonstration at the BCS on Saturday May 20th at 9.30am. Sunil is the leading Indian chef in Ireland, winning an impressive array of awards including FOOD&WINE Magazine’s Chef of the Year 2009. He is currently at the helm of his own Venture at Pickle Restaurant Eating house & Bar on Camden Street in Dublin. Sunil’s food philosophy is inspired by the rich culinary traditions of his homeland, Gwalior in Central India using the very best local, fresh ingredients and the world’s finest spices. For Sunil “each plate is a journey, a delight for the eye and the palette.”

Wrappies – have you discovered these environmentally friendly food wrappers. They do the same as clingfilm except you can wash, dry and reuse them and they’re altogether pretty. They are made from cotton dipped in beeswax tree resin and jojoba oil. So you can feel like you’re saving the planet during day to day tasks like making packed lunches and putting things in the fridge. After use just wash in cool water with some soft soap (not detergent) rinse and hang up to dry. Available from Madeline McKeever, tel: 028 381 84and the Skibbereen Farmers Market.

Salad of Ummera Smoked Silver Hill Duck Breast with Beetroot and Horseradish

Serves 4

4 cooked beetroots cut into small cubes
olive oil
Cabernet Sauvignon vinegar
salt and freshly ground black pepper
4 Ummera Smoked Silver Hill Duck Breasts, thinly sliced
2 ripe pears, cored and thinly sliced
prepared horseradish sauce, to serve
pistachios, to garnish
micro herbs, to garnish

Dress the cooked cubed beetroot in a little olive oil and Cabernet Sauvignon vinegar and season with salt and pepper.

To serve, place the beetroot on a cold plate and add a few dots of olive oil and vinegar. Neatly arrange the thinly sliced smoked duck and pears on top. Finish with a small quenelle of horseradish sauce and garnish with a few halved pistachios, micro herbs and a little coarsely ground black pepper.

Recipe created for the Irish Food Writers’ Guild Food Awards 2017 by executive chef Guillaume Lebrun of Restaurant Patrick Guilbaud, Upper Merrion Street, Dublin 2.

Goatsbridge Cold Smoked Trout with Bertha’s Revenge Gin and Tonic Foam and Pickled Ginger

Serves 8

For the tomato jelly
3 leaves of gelatine
500g ripe plum tomatoes
salt and freshly ground black pepper
pinch of caster sugar
dash of Tabasco sauce

For the gin and tonic foam
2 leaves of gelatine
400ml tonic water
0.5g agar agar
100ml Bertha’s Revenge Irish Milk Gin

To assemble
1 large piece of Goatsbridge Cold Smoked Trout, cut into bite-sized pieces
pickled ginger, cut into bite-sized pieces

To make the tomato jelly, soak the leaves of gelatine in a bowl of cold water for about 5 minutes. Blend the tomatoes in a food processor, then pass through a fine muslin cloth. Season the tomato water with salt, pepper, sugar and Tabasco sauce. Gently warm the tomato water, then add the hydrated gelatine. Leave to set.

To make the gin and tonic foam, soak the leaves of gelatine in a bowl of cold water for about 5 minutes. Boil the tonic water briefly with the agar agar. Remove from the heat and add the hydrated gelatine and the gin. Leave to cool, then place in a cream siphon charged with one carbon dioxide canister.

To assemble, place 1 tablespoon of the tomato jelly in a small cup or shot glass. Add one or two small pieces of smoked trout, then one small piece of pickled ginger. Finish with the gin and tonic foam and serve straight away.

Recipe created for the Irish Food Writers’ Guild Food Awards 2017 by executive chef Guillaume Lebrun of Restaurant Patrick Guilbaud, Upper Merrion Street, Dublin 2.

Friendly Farmer’s Pasture-Reared Chicken with Lemon Viennoise and Sweet Potato Purée

Serves 4

1 x Friendly Farmer pasture-reared whole small chicken

For the sweet potato purée
rock salt
6 sweet potatoes
100g butter, diced
salt and freshly ground black pepper

For the lemon viennoise
500g fresh white breadcrumbs
400g butter, diced
70g grated Parmesan
2 egg yolks
zest of 3 lemons
pinch of saffron powder

To serve
wilted pak choi
roast red pepper
roast chicken jus

Preheat the oven to 230°C.

Pour a thick layer of rock salt in a baking tray. Scrub the unpeeled sweet potatoes well, then pat them dry and nestle them into the bed of salt. Cover the tray with foil and roast in the oven for about 1 hour, until the potatoes are tender when pierced with the tip of a knife. When the potatoes are cool enough to handle, split them open and scoop the flesh into a Thermomix or food processor along with the butter and salt and pepper to taste. Blend to a smooth purée and keep warm.

Reduce the oven temperature to 180°C.

To make the lemon viennoise, simply mix all the ingredients together in a food processor.

Remove the legs and wishbone from the chicken so that you’re left with just the crown. Stuff the lemon viennoise under the skin, then place the chicken on a large baking tray. Roast in the oven for 20 minutes, until completely cooked through. Set aside to rest for about 10 minutes before carving.

Serve the carved chicken on top of a spoonful of sweet potato purée. Finish with wilted pak choi and a few small strips of roast red pepper and drizzle with roast chicken jus.

Recipe created for the Irish Food Writers’ Guild Food Awards 2017 by executive chef Guillaume Lebrun of Restaurant Patrick Guilbaud, Upper Merrion Street, Dublin 2.

Cuinneog Buttermilk Ice Cream with Pear and White Chocolate Café au Lait

Serves 12

For the ice cream
2 litres Cuinneog Buttermilk
450g egg yolks
360g caster sugar
1 vanilla bean, split in half lengthways and seeds scraped out

For the pear sorbet
1kg pear purée
360g caster sugar
10ml Poire Williams
1 vanilla bean, split in half lengthways and seeds scraped out
100g white chocolate, melted

For the marinated pears
2 ripe pears
100ml freshly brewed espresso, cooled

To serve
chocolate biscuits, crushed

To make the ice cream, bring the milk to the boil in a large saucepan, then immediately remove from the heat. Mix the egg yolks, sugar and vanilla seeds together in a large heatproof bowl. Pour over the scalded milk and whisk to combine. Allow to cool, then churn in an ice cream machine according to the manufacturer’s instructions and freeze.

To make the pear sorbet, place the pear purée and all sugar in a large saucepan and bring to the boil, then remove from the heat and add the Poire Williams and vanilla seeds. Allow to cool, then churn most of it (save a little for decorating the finished dish) in an ice cream machine according to the manufacturer’s instructions and freeze.

When the sorbet has frozen solid, break the chocolate into pieces and place in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Scoop the sorbet into 20g balls and dip them in the melted white chocolate, then place back in the freezer until needed.

Peel and core the pears and use a Parisienne scoop to make balls. Pour the cooled espresso in a bowl and add the pears. Allow to marinate for at least a few hours or overnight.

Serve a quenelle of ice cream on a spoonful of crushed chocolate biscuits with balls of the pear sorbet, marinated pears and dots of the remaining pear purée alongside.

Recipe created for the Irish Food Writers’ Guild Food Awards 2017 by executive chef Guillaume Lebrun of Restaurant Patrick Guilbaud, Upper Merrion Street, Dublin 2.

School Tour

On each 12 Week Certificate, course we all pile into a bus to go a ‘foodie’ school tour. We brain storm about opportunities in food and visit some of the exemplars in the artisan and specialty food area. This Spring we started close to home with a visit to Shanagarry Smoke House to see the artisan process and taste Bill Casey’s delicious organic smoked Irish salmon. Then we headed to Mahon Point where the Thursday Farmers Market was already in full swing. What a market, a ton of brilliant ideas and cheery stallholders passionate about the quality of their product. My new big find this time was Irena Tammik from Estonia who was selling her handmade rye sourdough from the community stall which is available for someone with a ‘new’ product to showcase each week. The table was proudly and beautifully decorated with an embroidered family cloth. She was wearing the traditional dress of her village. The little loaves of rye sourdough bread were absolutely authentic and delicious. Those who know this style of bread made all over the Nordic region, Estonia and surrounding countries were thrilled to find this almost ‘forgotten flavour’. For many Irish people, more familiar with soft white bread this may be an unfamiliar flavour but I urge you to try it. One slice of this nutrient dense bread will keep you going till lunch time and remember to wrap and slice thinly – it keeps for weeks.

Drove towards West Cork over the River Lee to the little village of Toonsbridge where Toby Simmonds of the Olive Oil Company and Jenny Rose Clarke bought the local creamery in 2009 and started to make Mozzarella. They now make pecorina vincenzo, occupato, cacio cavallo, halloumi, ricotta, scamorza, kachkeval, burratta ( a cream filled mozzarella and fior de latte). When Toby and Jenny Rose moved to Toonsbridge, local people wanted to buy his cheese so they decided to open a ‘teeny weeny’ shop, packed with good things and a little café so people could relax and have a cup of coffee.

They expected it to be very quiet but the reality was different so now its become a destination, people drive and cycle from far and wide for espresso and their pizzas from the wood burning oven, topped with mozzarella from the creamery next door. Brings a new meaning to the word local. The Italian cheesemakers Franco, Guiseppe and Pierre from Campania gave us a demonstration of the intriguing process of mozzarella making. The renneting, the milking, the stretching and shaping must be done with exact precision. While we were enjoying our picnic, the gardener was putting a layer of rich compost on to Jenny Rose’s kitchen garden in front of the café where she grows lots of vegetables, fresh herbs and edible flowers for the café

Next stop, Macroom Oatmeal where Donal Creedon, fifth generation miller produces richly toasted stone ground oatmeal and Macroom wholemeal flour in the time honoured way, in the last stone grinding oat mill in Ireland. It is unquestionably a product of the utmost integrity – no better way to start your day.
Michael Twomey’s butcher shop was our next stop (on the Main Street). Michael who is super enthusiastic about his craft explained his Wagyu beef breeding program and the ethos behind his three butcher’s shops.

A quick stop, at the much loved Castle Hotel in Macroom to hear about the reality of running a busy hotel in a country town.
Our final stop was at Cronin’s in Crosshaven, an iconic pub which everyone associates with great fun and great food and great music.
Thecla and Sean and their children Denis and Joleen are constantly thinking outside the box, apart from the Mad Fish restaurant. They have a cinema club, Crafty Wednesday, Turf Thursday….Soul and Seafood. The Red Head festival which had been such a resounding success is on hold this year unless a red headed sponsor emerges. Thecla was one of the first students to come to our Pub Grub and Seafood courses in the early 1980s. They’ve also got a mind blowing whiskey list and a similarly impressive rum and gin selection. There’s an exhibition of Jolene’s picture of Camden Fort on the walls of the Mad Fish restaurant – an inspirational family working together to create a multi award winning business.

Thanks to each and everyone for sharing their knowledge and vision.

Denis’ Smoked Mackerel Pate with Melba Toast

This is Denis Cronin’s super taste twist on a smoked mackerel pate.

Serves 10 – 12

350g smoked mackerel, skinned
250g soft butter
10 g fresh dill or fennell

1 teaspoon ground pepper
½ teaspoon chilli powder
½ teaspoon garam masala
½ teaspoon cayenne pepper
1 soupspoon capers
Zest one lime

Lemon wedge, to serve

Set butter aside till softens, also keep aside capers till the end,

First remove the skin from the smoked mackerel. Add the mackerel and the rest of the ingredients to a blender with the soft butter and whizz until a smooth paste.

Wash and roughly chop the capers and fold through the pate. Put the pate in a service dish or in a small lined loaf tin. Serve with melba toast. Garnish with dill and lemon wedges.

Mad Fish Soup

We can all vouch for the deliciousness of this chunky fish chowder, no wonder it’s a famous speciality.

Serves 4 – 6 hungry people and tastes very good with homemade soda bread!

2 large onions, chopped
3 cloves garlic, chopped
2 large leeks, chopped
3 large potatoes, chopped
2 large carrots, chopped
4 sticks celery, chopped
Glass of white wine
700ml fresh fish stock
50ml brandy
Tin of chopped tomatoes
300ml mussel stock
100ml cream
Fresh fish pieces such as cod, salmon, monkfish, mussels or whatever you fancy

First, sweat onions and garlic. Add the leeks and sweat for a further five minutes
Add potato, carrots and celery. Next add the wine. Boil up and cook for a few minutes until alcohol has evaporated. Now add the fish stock. Bring to the boil and simmer for 15 minutes until the vegetables are cooked. Add brandy, tomatoes, mussel stock and cream. Now is the time to add your fish. The type of fish you are using will determine at what point you add them to the soup. Mussels, monkfish and salmon have firm flesh, and can be added at this point, they also add extra flavour. All other fish, such as cod, haddock, whiting must be added just before serving to prevent falling apart in the soup. Simmer for a few minutes to cook the fish thoroughly.
Serve garnished with a wedge of lemon and with a slice of traditional soda bread.

from Cronin’s Pub & The Mad Fish Kitchen, Crosshaven – www.croninspub.com

Halloumi with Lemon Zest, Honey and Marjoram or Thyme

A delicious little snack or starter made in minutes

Serves 4

4 pieces of Halloumi
extra virgin olive oil
zest of 1 organic lemon
salt and freshly ground black pepper
honey – you’ll need about 4 teaspoons
2-3 teaspoons marjoram or thyme

Just before serving, slice the Halloumi into 7mm (1/3 inch) thick slices.

Heat a little oil in a pan or pan-grill. Season the cheese with salt and freshly ground black pepper. Arrange the Halloumi in a single layer on the pan and allow to sizzle for a couple of minutes on both sides. Sprinkle with coarsely chopped marjoram or thyme leaves. Transfer each piece onto a warm plate. Drizzle with a little honey, grate on some lemon zest. Sprinkle with a few fresh marjoram or thyme leaves and serve as soon as possible with crusty bread.

Toonsbridge Burrata or Macroom Buffalo Mozzarella with Anchovies

Serves 4

4 burrata or 4 buffalo mozzarella
12 best quality anchovies
extra virgin olive oil

Put a burrata or buffalo mozzarella on a plate, tear apart a little. Put 3 anchovies on top, drizzle with extra virgin olive oil. Serve with chargrilled sour dough or crusty bread.

Note
If the burrata is large, use a half cheese for each portion.

Hot Tips
Oh My Donut
John Downey, past 12 Week graduate has opened Oh My Donut on 23A Washington Street, Cork. Open Monday to Saturday from 10am – 8pm. Try Boston to Mallow, Lemon On, Smarty Pants…..
https://www.facebook.com/OhMyDonutCork/?hc_ref=PAGES_TIMELINE

Estonia Bread at Mahon Farmers Market
Next time you are visiting the Mahon Farmers Market checkout Irena Tammik’s handmade rye sourdough. Tel: Irena Tammik, tel: 087 1169 637 Facebook:- northrye Instagram:- northryesourdough

Wild Food
The flowers of the blackthorn come before the leaves. The fruit are sloes, so make a note of where the profusion of white blossom is in your area so you’ll know where to gather the fruit to make sloe gin in Autumn.

Fit Foodie Workshop with Derval O’Rourke @ Ballymaloe Cookery School
This workshop is run by Derval O’Rourke former World athletics champion, 3 time Olympian and No. 1 bestselling cookbook author. Spend the afternoon , Saturday May 6th , learning how to balance food and fitness to live a healthier, happier life. During this workshop you will learn how to make great tasting, easy and healthy recipes that can be enjoyed by the whole family. The afternoon includes a fitness session in the grounds of the Cookery School, is suitable for everybody and will take people of all levels through a fun and motivating session that you can replicate at home. This workshop is perfect for anyone that is looking for simple ways to eat well and keep moving. www.cookingisfun.ie for further information.

Spring Pop Up Dinner at the Ballymaloe Cookery School

The Hungry Gap is the expression that is used to describe the 6 to 8 weeks between the end of the winter produce and the beginning of the summer crops. Brussel sprouts, leeks, parsnips, Jerusalem artichokes are all coming to the end of their season, not that you’d know if all your shopping is done in your local supermarket which manages to source fruit and vegetables all year round from one corner of the world or another.

But years ago, these few weeks, some of which also coincided with Lent were very lean ones, hence the importance of a wonderful perennial kale called, hungry gap, cottiers kale or cut and come. The latter was so called because the more you cut this tender green with the flavour of kale and the texture of spinach, the more it grew…….
Because it was propagated from slips (rather than seed) Cottiers kale was passed from one cottage garden to another and of course it filled the ‘hungry gap’ before the summer greens and new potatoes were ready to eat.

The botanical name is Brassica Olereaca and I’ve been fortunate to have a patch in my vegetable garden for years – mine came from Glin Castle gardens no less but theirs had come from their cooks, Nancy and May Liston’s cottage garden in Lower Athea in Co Limerick.
All of the above is by way of introduction to the main subject of this column, the Spring Pop Up dinner, organised by the 12-Week Certificate Course students to raise funds for the Slow Food Educational Project. Every term they plot and plan to create a special menu and vibe to celebrate their chosen theme. This year it was ‘Stepping into Spring – eating between the seasons’.

The students wanted to highlight the hungry gap between the seasons when fresh produce can be scare. With that in mind, they foraged around the farm and gardens for the end of the last seasons crops, wild foods and new shoots. They incorporated local lamb and the milk and cream from our small herd of Jersey cows. Students were also keen to encourage the guests to think about what they could grow themselves as the new season begins.

Planning started at the end of January. Phoebe, Shauna and Colm volunteered to be the event planners and together with their fellow students, they formed a creative team and divided themselves into small groups with responsibility for bread, canapes, starters, main course, desserts and petit four and dining room service…..

The creative team planned the décor to enhance the Garden Café at the Ballymaloe Cookery School. They spent several nights making pretty pom pom flowers from tissue paper to hang from the rafters, others cut out ‘Stepping into Spring’ in letters to loop across the huge demo mirror.

The menu was decided, Harry did the graphics and then they set out to harvest and forage. Where you and I might see weeds, they imagined a delicious dinner…..

Shauna and Phoebe led a team of helpers to sow pea shoots and now five weeks later, they were ready to harvest.

Fresh pollock from Ballycotton was cured with salt, sugar and dill while other students dug some fresh horseradish roots to grate into a bowl of rich Jersey cream to accompany the gravlax.
The starter was also made from scratch, homemade yoghurt was dripped for labneh then cold smoked.
Beetroot was dug out of the winter clamp and cooked two ways for the roasted and pureed beets to complete the starter plate of Roast Beetroot and Labneh with Sourdough Bread.
The enthusiastic breadmakers headed for the ‘Bread Shed’ to make and bake the natural sourdough bread, others went to the dairy to collect Jersey cream to make homemade butter.

For the next course guests were given a shot of flavoursome organic chicken broth sprinkled with foraged with wild garlic flowers.
The lamb from local butcher Frank Murphy was served three ways – crispy lamb cutlet, lamb breast stuffed with pearl barley and a mini lamb pie.
Haulie dug the leeks which were then seared and the plate was served with a wild salsa verde – lamb breast stuffed with pearl barley.

Other students were roasting new seasons rhubarb they has just pulled from the garden. Roasting is an easy and brilliant way to intensify the flavour.
Kate folded chopped stem ginger into the homemade ice cream – so delicious… This was served with one of Rory O’ Connell’s caramel and almond flats and chocolate soil.

Meanwhile another team were creating a sylvan setting in the Garden Room to hide petit fours so the guests could forage among the twigs and chocolate soil for white chocolate and orange truffles, little puff pastry apple bites….
They also had egg shells and tiny pots for guests to sow a seed to take home.

Louis Edmanson wrote a poem on ‘Stepping into Spring’ for the occasion and the gardeners played traditional music as the guests arrived.

Two of our grandchildren were commandeered to help to pass around the canapés, pollock gravlax with horseradish cream and crudités with anchoide and hummus all served with a glass of irresistible raspberry prosecco.

The guests hugely enjoyed the convivial Slow Food evening and delicious food. If you’d like to know about the next pop-up, email eastcorkslowfood@gmail.com

Hot Tips
Ballycotton Island Lighthouse Tours
Have resumed again after the winter break. Join Jerry for a truly magical guided tour and hear about the life of the fishermen and the bounty of fish and shellfish in the seas around Ballycotton. Daily tours from 10.00am and take 90 minutes. Visit Ballycotton Island summit and explore the lighthouse. http://www.ballycottonislandlighthousetours.com or phone 021 4646875

Ireland’s First Rooftop Cocktail Herb Bed at the Granville Hotel in Waterford is bursting with a beautiful assortment of herbs like chocolate mint, pineapple sage, lemon verbena, black peppermint together with the classics thyme, sage and rosemary…herbs are infused with fruits and botanicals to create special cocktails….www.granville-hotel.ie. Tel: 051 305555

East Cork Slow Food event
Bet you didn’t know that we now have several snail farms in Ireland.
Brian McDaid from the Irish Snail Farm in Carlow will give a fascinating talk about his snail farm at the Ballymaloe Cookery School on Thursday May 4th at 7pm. We’ll also taste the fruits of his labour.
Tel: 021 4646785 www.slowfoodeastcork@gmail.com

Pollock Gravadlax with Horseradish Cream on Croutini

This was a canape – a delicious combination.
People in Nordic countries use this basic pickling technique with several types of fish and create many exciting variations. Gravadlax is flavoured with beetroot, black peppers, mustard, even vodka. Fresh dill is essential.

Serves 12–16 as a starter

700g (11⁄2lb) tail piece of fresh pollock
1 heaped tablespoon sea salt
1 heaped tablespoon sugar
1 teaspoon freshly ground black pepper
2 tablespoons fresh dill, finely chopped

Horseradish Cream
1 1/2-3 tablespoons grated horseradish
2 teaspoons wine vinegar
1 teaspoon lemon juice
1/4 teaspoon mustard
1/4 teaspoon salt
pinch of freshly ground pepper
1 teaspoon sugar
225ml (8fl oz) softly whipped cream

Garnish
wood sorrel, wild garlic flowers and/or dill sprigs

Fillet the pollock and remove all the bones with a tweezers. Mix the salt, sugar, pepper and dill together in a bowl. Place the fish on a piece of clingfilm and scatter the mixture over the surface of the fish. Wrap the pollock tightly with the clingfilm and refrigerate for a minimum of 24 hours.

Next make the croutini.

Preheat the oven to 150˚C/300˚F/Gas Mark 2.
Slice staleish baguette diagonally into the thinnest slices possible. Dry in a low oven until crisp and dry, about 15-20 minutes. Store in an air-tight tin box if necessary.

Next make the horseradish 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. There will be more than enough for this recipe, but save the rest for another dish. It keeps for 2-3 days: cover so that it doesn’t pick up flavours in the fridge.

To serve, wipe most of the dill mixture off the pollock and slice thinly.

Arrange a couple of slices of gravadlax on top of each croutini and add a blob of horseradish cream on top. Garnish with wood sorrel, wild garlic flowers and/or dill sprigs.

Stuffed Breast of Lamb with Salsa Verde

Serves 8-10

2 x breast of lamb, fat and bones removed

For stuffing
100g (3 1/2oz) pearl barley
50g (2oz) dried apricot, chopped
1 1/2 tablespoons brandy
1 1/2 large garlic clove, crushed
1 lemon, zested and juiced
3 tablespoons pistachio, chopped
2 x shallots, chopped finely
15g (1/2oz) of curly or flat-leaf parsley, rosemary, wild garlic and mint, chopped

For braising
2 x medium onions, chopped
1 x large carrot, chopped
1 stalk celery, chopped
6 bay leaves
1 x 400g (14oz) tin tomatoes, chopped and sieved
4 cloves garlic
2 sprigs rosemary
250ml (9fl oz) chicken stock
40ml (1 1/2fl oz) white wine

salt
black pepper
string
a large oval casserole dish

Wash the pearl barley, put into a saucepan, cover with a little cold water and cook until tender, about 30 minutes, drain and cool. (Best cooked the day before.) Put into a bowl, add the apricots, brandy, garlic, lemon zest and juice, pistachio nuts, shallots and herbs. Season, taste and correct the seasoning.

Lay the well-trimmed lamb breast on a chopping board to form a rough rectangle. Spread the stuffing evenly over the lamb leaving 2.5cm (1 inch) border all the way around. Fold in the ends and then carefully ‘roll into a Swiss roll’. Tie individually with cotton string. Season with salt and freshly ground black pepper.

Render some crispy lamb fat in a wide sauté pan or heavy roasting tin over a low heat for 15 minutes. Remove the bits of lamb fat and discard (birds love it). Brown the meat in the rendered fat (alternatively you can use extra virgin olive oil) on all sides and remove to a plate. Add the chopped vegetables, garlic, bay and rosemary. Toss and cook for 4 or 5 minutes. Add the chopped tomatoes (save the juice), season with salt, pepper and sugar and cook for a further 5 minutes or more. Return the lamb to the casserole. Add wine and stock to come 2/3 of the way up the meat.
Bring to a lively simmer on the top of the stove. Cover and transfer into the preheated oven at 250°C/500°F/Gas Mark 10 for 10 minutes. Reduce the heat to 160°C/275°F/Gas Mark 2-3 and cook until completely tender – 2 1/2 to 3 hours. Allow to rest for 5 minutes, serve in slices with potato gratin and salsa verde.

Stem Ginger Ice-Cream with Roast Rhubarb and Chocolate Soil

Really good cream makes really good ice-cream. This recipe is made on an egg-mousse base with softly whipped cream. It produces a deliciously rich ice cream with a smooth texture that does not need further whisking during the freezing period. This ice cream should not be served frozen hard; remove it from the freezer at least 10 minutes before serving. You can add other flavourings to the basic recipe. The students added stem ginger and drizzled it with some of the syrup – the end result was totally delicious.

Serves 12–16

4 organic egg yolks
100g (3 1/2oz) sugar
1 teaspoon pure vanilla extract or seeds from 1/3 vanilla pod
1.2 litres (2 pints) softly whipped cream (measured after it is whipped, for accuracy)
6 pieces of stem ginger, finely chopped plus 2 tablespoons of syrup from the jar

Put the egg yolks into a bowl and whisk until light and fluffy (keep the whites for meringues). Combine the sugar with 200ml (7fl oz) of water in a small heavy-based saucepan. Stir over heat until the sugar is completely dissolved, then remove the spoon and boil the syrup until it reaches the ‘thread’ stage, about 106–113°C (223–235°F): it will look thick and syrupy, and 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 by hand. (If you are whisking the mousse in a food mixer, remove the bowl and whisk the boiling syrup in by hand; otherwise it will solidify on the sides of the bowl.)

Add the vanilla extract or vanilla seeds and continue to whisk the mixture until it becomes a thick, creamy white mousse. Fold the softly whipped cream into the mousse, pour into a bowl, cover and freeze.

After one hour, fold in the chopped stem ginger and syrup. Cover and return to the freezer and chill until firm.

The students served it with roast rhubarb and caramel and almond flats.

Roast Rhubarb

Roasting rhubarb is super-easy and really intensifies the flavour. The sugar content can vary depending on the variety of rhubarb – the end result can be used in a myriad of delicious ways. Try it with warm rice pudding and a blob of cream – OMG!

900g (2lb) rhubarb
200-250g (7-9oz) sugar

Preheat the oven to 200˚C/400F/Gas Mark 6.

Slice the rhubarb into 2 1/2cm (1 inch) pieces and arrange in a single layer in a medium size oven proof dish. Scatter the sugar over the rhubarb and allow to macerate for 30 minutes. Roast in the oven for 20-30 minutes approximately depending on size, until the rhubarb is just tender.

Rhubarb Fizz
Purée the roast rhubarb, put 1-2 tablespoons in a glass, top up with Prosecco or Cava or sparkling water or soda water for a non-alcoholic fizz.

Rory O’Connell’s Caramel and Almond Flats

Makes about 60 biscuits

250g (9oz) plain flour
1/4 teaspoon bread soda/bicarbonate of soda
100g (3 1/2oz) butter
1/2 teaspoon ground cinnamon
5 tablespoons water
300g (10oz) soft, medium dark soft brown sugar
110g (4oz) flaked almonds, unskinned if possible

Sieve the flour and bread soda into a bowl. Melt the butter, cinnamon and water on a low heat until just melted. Do not allow to boil. Remove from the heat and add the sugar. Stir with the almonds into the flour mixture. Place the dough on a piece of strong plastic (not clingfilm) or parchment paper. Form this mixture into a neat rectangular slab, 23cm (9 inch) wide, 2.5cm (1 inch) thick, and 9cm (3 1/2 inch) long. I use the sides of a shallow baking tray to help me to achieve neat and straight edges. Freeze until set. Slice into about 3mm thick slices and place on a parchment paper lined baking sheet, allowing a little room between the raw biscuits for expansion during the cooking. Bake for 10 minutes at 180°C/350°FGas Mark 4 or until golden brown. Slide the biscuits still on the parchment paper on to a wire rack to cool. Store in an air tight box or tin.

Ottolenghi’s Chocolate Soil

45g (1 3/4oz) plain flour
1/2 teaspoon cornflour
40g (1 1/2oz) caster sugar
30g (1 1/4oz) cocoa powder
40g (1 1/2oz) unsalted butter, melted
coarse sea salt.

Heat the oven to 160˚C/325˚/Gas Mark 3.

Put the flour, cornflour, sugar, cocoa powder and half tsp of salt. Mix, then slowly pour in the melted butter.

Using first a wooden spoon and then the tips of your fingers, mix until it resembled cookie crumble texture, then spread out on a parchment lined tray.

Bake for 10-12 minutes, stirring and checking after 5 minutes until cookie crumble like. Remove and allow to cool. Break up once it has cooled and set.

White Chocolate and Orange Truffles

This delicious petit-four recipe was created by past student Sara Al-Faraj for the Student Pop-Up Dinner, ‘Stepping into Spring’ in early 2017.

Makes 24 truffles

225g (8oz) white chocolate, chopped (we use Valhrona)
50g (50g) unsalted butter
1 tablespoon grated orange zest
3 tablespoons of cream
110g (4oz) icing sugar

To coat the truffles:
finely chopped pistachios
OR
desiccated coconut
OR
icing sugar
unsweetened cocoa powder

Melt the butter and add the orange zest. Allow to bubble, stirring for 1 minute. Add the cream and continue to stir for a further 1 – 2 minutes or until bubbles appear around the side of the pan. Remove from the heat and pour the mixture through a fine sieve onto the chopped chocolate. Stir until the chocolate has melted. Allow to cool.
Cover the truffle mixture and refrigerate for 1 – 2 hours or until the mixture is firm enough to handle

Shape into 24 balls and roll in the coating of your choice.
Chill on parchment paper for another hour.

Serve in little gold petit four cases.

Happy Easter

Happy Easter to you all, just one more day until you can break your fast and feel deeply virtuous, maybe you’ve given up ‘the drink’ or sweet things or sugar. That’s how I gave up sugar in my tea originally and I’ve always been grateful to the Dominican nuns in Wicklow who insisted we did proper penance during Lent. This Easter I thought I might dedicate this column to the magic and versatility of eggs in general. Easter eggs sometimes called Pascal eggs have always been associated with Easter not least because there’s usually a glut of eggs when people fasted during the Lenten period.

Numerous cultures use eggs in different ways in their Easter rituals and ceremonies. In Judaism, hard boiled eggs are an element of Passover Sedepr which coincides with Christian, Holy Week. Iranians paint eggs for the Spring Holiday of Nowruz.
For Christians, the custom of giving eggs for Easter is a symbol of Christ’s resurrection but it also dates back to the Pagan festival of Oestre.

The decoration of eggs is thought to date back to the 13th century but this has been one of the best loved and most enduring traditions. My grandchildren have hours of fun painting eggs every Easter and our clever hens lay eggs with the children’s name on them in the Palais des Poulets every Easter Sunday. Lovely Rosalie makes me an Easter tree and the Easter bunny hides chocolate eggs in tufts of daffodils around the Pond Garden.

From the cook’s perspective the egg is the quintessential fast food, cake bakers depend on it to create their magic and fancy chefs can create elaborate dishes, think Eggs Benedict and sauces like Hollandaise, Bernaise and Buerre blance. But it’s all about the quality of the egg, a beautiful egg, freshly laid by happy lazy hens that forage around your garden or are moved around your lawn in their arc is quite a different thing to an egg produced in an intensive system both in terms of flavour and nutritional content. I’m always encouraging anyone who will listen either in an urban or rural environment to consider getting a few hens. They will convert all your food scraps into delicious eggs a few days later, provide chicken manure to activate compost so you can grow lots of nourishing produce in your garden and a freshly boiled egg with soldiers will taste like a ‘forgotten flavour’.

We’ve been enjoying them with the first of the new season’s asparagus to use as dippers, utterly sublime and the earliest ever. I’ve included a recipe for Eggs Benedict but I have to tell you that Christine Crowley’s Egg Benedict at the Shanagarry Pottery Café is the best ever. We’ve also been serving them with some of the kale sprouts which cook to melting tenderness in boiling, well salted water.

I also love an egg fried in extra virgin olive oil with sage leaves or a deep fried egg all crispy on the outside and soft and gooey in the centre. Maybe drizzle it with a spicy tomato sauce or a little wild garlic pesto in season at present.
A little cheese soufflé is also impressive and super easy to make, a delicious little starter or a perfect main course.
Collect some wild garlic and make a wild garlic custard – silky and sophisticated and then of course there’s an Easter frittata to have for supper with a salad of organic leaves after an Easter Sunday roast lunch of spring lamb with mint sauce.

HOT TIPS

New Farmers Market
Has recently opened at the Ballyseedy Home & Garden in Carrigtwohill – Green Saffron, Rostellan Chocolate, , Annie’s Roasts, Joe’s Crisps, Ardsallagh Cheese, Arbutus Breads, Little Apple Juice, Ballintubber Fruit and Veg, Ballycotton Seafood and many more……It runs every Wednesday from 9am to 2pm.
www.ballyseedy.it 021 488 1010

Easter Egg Trail at Fota House and Gardens on 14th and 15th April 2017. Discover clues amongst the trees and wildlife that will bring you to your own chocolate egg. www.fotahouse.com//whatson
Staying with Fota House….the annual Plant and Garden Fair is on Sunday April 23rd from 11am-4.00pm and is recognised as the biggest Plant and Garden fair outside of Dublin. Many specialist nurseries with unusual and special plants. Admission is €8.00 part of which will be donated to Friends of Marymount Hospice. Phone Margaret Martin or Maura Geary on 021 481 5543 or Margaret@irishheritagetrust.ie for more information

Jeannie’s Chorizo Timbales with Rocket Mayonnaise

Serves 12

A perfect little starter, almost a soufflé, without flour so it is suitable for coeliacs.

275 g (10 oz) soft chorizo, peeled and chopped
6 eggs
500 ml (18 fl oz) cream
125 g (43/4 oz) mature Cheddar, plus extra for sprinkling on the top
Scant 1 teaspoon of salt
Freshly ground black pepper

Rocket Mayonnaise
1 egg
¼ teaspoon salt
1 teaspoon mustard powder
Black pepper
Dessertspoon white wine vinegar

4 fl oz olive oil
then 2 fl oz sunflower oil
100 g rocket, coarsely chopped

12 x 4 fl oz ramekins

Butter for greasing

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

Butter the ramekins well.

First make the rocket mayonnaise. Put the egg into a blender, add the mustard and white wine vinegar. Season well with salt and freshly ground pepper. Whisk and add the mixture of oils. Finally add the coarsely chopped rocket. Whizz for a second.
Turn into a bowl, taste and correct seasoning if necessary.

Next, peel and chop the chorizo and divide between the ramekins – a good tablespoonful in each.

Whisk the eggs and cream together, add 1 teaspoon of salt and lots of freshly ground pepper and the grated cheese.

Just before cooking, stir the batter and pour over the chorizo, sprinkle with grated cheese and pop into the oven for 15 minutes.
They will puff up and be nicely golden on top.

Turn out onto warm plates and serve with a dollop of rocket mayonnaise.

Eggs Benedict

This recipe is a combination of two, ‘forgotten skills’: poaching eggs and making Hollandaise sauce (which also involves eggs). It is the perfect breakfast for a lazy Easter weekend.

Serves 4 (or 2 if very hungry)

Hollandaise Sauce (see recipe)
4 organic eggs
4 slices good sourdough bread or 2 English muffins or 2 bagels
butter
4 slices home-cooked ham or 8 rashers good bacon, cooked

First, make the Hollandaise sauce and keep it warm.
Next poach the eggs. Bring a small saucepan of water to the boil. Reduce the heat, swirl the water, crack the egg into a tiny bowl and slip the egg gently into the whirlpool in the centre. This avoids getting the tips of your fingers burned as you drop the egg into the water. The water should not boil again but bubble very gently just below boiling point. Cook for about 3–4 minutes, until the white is set and the yolk is still soft and runny.
Meanwhile, toast or chargrill the bread, muffins or bagels. Slather a little butter on the hot bread and lay a slice of ham or freshly cooked crispy bacon on the base. Lift out the poached egg or eggs on a perforated spoon; drain and place on top of the toast. Coat generously with the Hollandaise Sauce and serve immediately.

Hollandaise Sauce

Serves 4–6

2 organic egg yolks
125g (5oz) butter, cut into dice
1 teaspoon freshly squeezed lemon juice

Put the egg yolks in a heavy, stainless-steel saucepan on a low heat or in a bowl over hot water. Add 2 teaspoons water and whisk thoroughly. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next piece. The mixture will gradually thicken, but if it shows signs of becoming too thick or slightly scrambling, remove from the heat immediately and add a little cold water to cool it quickly. Do not leave the pan or stop whisking until the sauce is made. Finally add the lemon juice to taste.
If the sauce is slow to thicken it may be because you are excessively cautious and the heat is too low. Increase the heat slightly and continue to whisk until the sauce thickens to coating consistency.
It is important to remember that if you are making Hollandaise sauce in a saucepan directly over the heat, it should be possible to put your hand on the side of the saucepan at any stage. If the saucepan feels too hot for your hand, then it is also too hot for the sauce.
Another good tip if you are making Hollandaise sauce for the first time is to keep a bowl of cold water close by so you can plunge the base of the saucepan into it if becomes too hot.

Freshly Boiled Eggs and Asparagus Soldiers

Mothers all over the country cut up fingers of toast for children to dip into soft-boiled eggs. In our family we call them ‘dippies’.

2 fresh free range organic eggs
salt and freshly ground pepper
a few pats of butter
1 slice of fresh best quality white loaf bread

6-8 spears fresh Irish asparagus

First prepare and cook the asparagus. Hold each spear of asparagus over your index finger down near the root end, it will snap at the point where it begins to get tough. Some people like to peel the asparagus but we rarely do.

Tie similar sized bundles of asparagus in bundles with raffia. Choose a tall saucepan.
Cook in about 2.5cm of boiling salted water (1 teaspoon salt to every 600ml) in an oval cast iron casserole. Cook for 2 or 3 minutes or until a knife tip will pierce the root end easily. Drain and serve immediately. If serving cold, refresh in cold water and drain again.

Next, bring a small saucepan of water to the boil, gently slide in the eggs, bring the water back to the boil and simmer gently for 4-6 minutes, according to your taste. A four minute egg will be still quite soft, five minutes will almost set the white while the yolk will still be runny, 6 minutes will produce a boiled egg with a soft yolk and solid white.

Immediately the eggs are cooked, pop them into egg cups, put the asparagus soldiers on the side and serve with a pepper mill, sea salt and a few pats of butter.

Crispy Deep-fried Eggs

This technique takes a bit of practice but the crispy white is irresistible.

extra virgin olive oil, sunflower or peanut oil
really fresh organic eggs
salt and freshly ground pepper

croutons

Tomato and Chilli Jam (see recipe)
rocket leaves

Heat the oil in a deep sided frying pan. It should be really hot, test by dropping in a tiny cube of bread – it should brown in seconds.

Break an egg into the hot oil. Tilt the pan immediately so the egg slides down into a pool of oil. Use a tablespoon to lift the white over the yolk so the yolks is completely enclosed between two layers of white. This will prevent the yolk from overcooking and allow the white to get deliciously crisp and slightly golden. Cook for a minute or two more.

Lift the egg out of the oil with a perforated spoon, drain well on kitchen paper. Serve on warm crisp croutons with tomato and chilli jam and some rocket leaves.

Tomato and Chilli Jam

Makes: 2 large pot or 4 small pots

In season:

This zingy jam is great with everything from fried eggs to cold meat. Terrific on a piece of chicken breast or fish or spread on bruschetta with goat’s cheese and rocket leaves.

1kg (2 1/4lb) very ripe tomatoes
4-8 red chillies
8 cloves of garlic, peeled
about 5cm (2 inch) piece of fresh ginger, peeled and roughly chopped
50ml (2 fl oz) fish sauce (Nam Pla)
500g (18oz) golden castor sugar
200ml (7fl oz) red wine vinegar

Peel the tomatoes and chop into 1cm (1/2 inch) dice. Purée the chillies, garlic, ginger and fish sauce in a blender. Put the purée, sugar and vinegar into a stainless steel saucepan, add the tomatoes and bring to the boil slowly, stirring occasionally. Cook gently for 30-40 minutes, stirring every now and then to prevent sticking.

When cooked pour into warmed, sterilized glass jars. Allow to cool. Store in the fridge.

Cheese Soufflé Omelette

A perfect soufflé omelette is a special treat and takes only a few minutes longer to make than a French omelette, but it is well worth the effort. This is definitely a forgotten skill, and Irish farmhouse cheeses in particular are utterly delicious in this recipe.

Serves 1–2

3 organic eggs, separated
salt and freshly ground pepper
2 tablespoons finely grated cheese – Gruyère, Parmesan, Irish farmhouse cheese or a mixture
1 teaspoon finely chopped chives or spring onion tops (optional)
25g (1oz/1/4 stick) butter

omelette pan, preferably non-stick, 23cm (9 inch) in diameter

Whisk the egg yolks until light. Season well with salt and pepper, and add the cheese and chives, if using.
Whisk the egg whites until they hold a stiff peak, stir a little of the whites into the yolks, then very lightly, very carefully fold in the rest with a metal spoon.

Melt the butter in the omelette pan, shaking it gently so that the sides are covered with butter, too, and as it foams turn in the egg mixture and level it off with a palette knife.

Cook the omelette very gently for about 3–4 minutes. The bottom should be golden when you lift the omelette with the palette knife to have a peek, and it should have started to fluff up. Then put the pan under a grill about 10cm (4 inch) from the element. Cook very gently for 3–4 minutes longer, until the omelette is well risen and just set. Remove at once, loosen the edges with the palette knife, and if you want to fold it over, first score it lightly across the centre. Then turn it out gently onto a hot plate and serve with a green salad.

Asparagus, Rocket and Wild Garlic Frittata

Asparagus is normally ready until May but we had a few spears at the beginning of April – another symptom of global warming.
The pan size is crucial here. If you don’t have the exact size, increase the eggs so the frittata is 4cm deep, otherwise the frittata is likely to be thin and tough. This is an example of how we incorporate seasonal ingredients into a frittata.
Serves 6
8 eggs, preferably free-range, organic
225g thin asparagus
1 teaspoon salt and lots of freshly ground pepper
50g Parmesan, Parmigiano Reggiano, freshly grated, or a mixture
2-3 tablespoons roughly chopped wild garlic and rocket leaves
2 tablespoons olive oil
Garnish
wild garlic and rocket leaves and flowers

non-stick frying pan – 19cm bottom, 23cm top rim
Bring about 2.5cm of water to the boil in an oval casserole. Trim the tough ends of the asparagus, add salt to the water and blanch the spears until just tender for 3 or 4 minutes. Drain. Slice the end of the spears evenly at an angle keep 4cm at the top intact. Save for later.
Whisk the eggs together into a bowl. Add the blanched asparagus except the tops, most of the Parmesan and wild garlic leaves. Season well with salt and freshly ground pepper.
Heat the oil in the pan, add egg mixture and reduce the heat to the bare minimum – use a heat diffuser mat if necessary. Continue to cook over a gentle heat until just set – about 15 minutes. Alternatively after an initial 4 or 5 minutes on the stove one can transfer the pan to a preheated oven (and this is my preferred option), 170°C/Gas Mark 3 until just set 10-15 minutes. Arrange the asparagus tops over the top. Sprinkle with the remaining Parmesan. Pop under a grill for a few minutes but make sure it is at least 5 inches from the element. It should be set and slightly golden. Turn out on a warm plate, cut into wedges and serve immediately with a salad of organic leaves, including wild garlic and rocket.
Garnish with wild garlic flowers

International Carrot Day

Bet you didn’t know there was such a thing as an International Carrot Day, well indeed there is. It is celebrated every year on April 4th, the day when virtues of the carrot are highlighted through Carrot Parties and Carrot related festivities around the world.
I’m completely baffled as to why this date was chosen considering most gardeners haven’t even sown the seed yet. We got our early crop into the soil in the greenhouse at the end of February but they are only just above the ground now.

Nonetheless, there are lots of fat crunchy carrots still around in the shops and greengrocers. They were piled high on Joseph Burns’ stall in the Midleton Farmers Market last Saturday, side by side with parsnips, freshly dug and still covered in earth. That’s the way I like to buy them, they keep better, taste better and ultimately I suppose have even more nutrients because the skin is not damaged in any way by washing.

Carrots are one of our four basic vegetables alongside onions, cabbage and potatoes. We pretty much take them for granted but let’s focus for a minute or two on their many attributes. They are a powerhouse of nutrients, can be eaten raw, they store for months and will keep for several weeks even in a home fridge. They are immensely versatile in the kitchen.

Carrots are one of the few vegetables that virtually every child will eat. In fact one of my grandchildren ate almost nothing but raw carrots for months on end when he was about 3. We had to save the end of a row of carrots in the garden to feed the ‘carrot-monster’ habit.

When children for local schools come to visit the farm and vegetable gardens during the seasons. We encourage them to pull a carrot from the ground, wash it under the tap in the greenhouse and then they munch it with relish. Many, in fact I would say most, have never seen a carrot growing; they presume they come already washed in a plastic bag from the supermarket. It’s a similar story for most other foods, milk, meat and some are disgusted by the thought of them coming from the ground and from an animal, such is the paranoia around hygiene and food safety. How scary is that….there’s a serious piece of education to be done and urgently. Carrots are a rich source of both alpha and beta carotene and also goodly amounts of Vitamin K and B6 and dietary fibre. They’ve also been associated with eye health but their impact on our night vision may be overestimated. Nonetheless they are super nutritious and because of their sweetness the cook can have fun using them in many sweet as well as savoury dishes. The tender young leaves can be used in carrot pesto or dipped in a batter and deep fried. Carrots were originally grown for their leaves and flowers. Wild carrots are thought to have originated in Central Asia, Persia (now part of Iran and Afghanistan).

They were bred selectively over the centuries to reduce the bitterness, increase sweetness and minimise the woody core and now we have carrots of many colours, red, white, yellow, purple, black and of course orange. There are sometimes long and tapered or more squat depending on the variety. Carrots are amazingly inexpensive considering they take an average of three months to grow from seed. We all know they are super versatile, include them in chunky or creamy soups, tagines, stews, as a vegetable, roast them. Boil them, grate them for salads, add to a carrot cake, transform them into carrot spaghetti with a spirlizer. Make carrot crisps, or make a surprisingly delicious jam or chutney and then there’s carrot juice….I love fresh carrot juice, maybe add some apple, a little ginger and a few leaves of fresh mint!

We’ve also been getting lots of compliments when we add carrot juice to a risotto – here’s the recipe we use plus some other favourite ways to enjoy this under appreciated vegetable and now how about a Carrot Party….

Hot Tips
Bunsen
The super popular Bunsen restaurant on Wexford Street and Temple Bar in Dublin has come to Cork – Tom Gleeson, past 12 Week graduate has recently opened his award winning ‘burger joint’ on 4 French Church Street in Cork. Check it out.
Tel: 021 239 0660 http://www.bunsen.ie/

Cheese Lovers Time to Celebrate
The National Dairy Council recently announced a new recipe competition to celebrate cheese. Create an original recipe using cheese as the main ingredient. Two categories to choose from:- Passionate Cooks and Foodies – A delicious, healthy and nutritious family style recipe that you might cook mid-week.
Trainee Chefs/Culinary Students – A special occasion recipe that you might cook for a dinner party or celebratory occasion.
The judges for the competition include Irish Chef Clodagh McKenna, Irish Olympian and food author Derval O’Rourke and Vanessa Greenwood of Cooks Academy in Dublin. http://www.ndc.ie for details on how to enter

Carrot Halva

Serves 4

1 lb (450 g) carrots
1¼ pints (700 ml) milk
8 whole cardamom pods
5 tablespoons vegetable oil or ghee
5 tablespoons caster sugar
1-2 tablespoons sultanas
1 tablespoon shelled, unsalted pistachios, lightly crushed
10 fl ozs (275 ml) cream, optional

Peel the carrots and grate them either by hand or in a food processor. Put the grated carrots, milk, and cardamom pods in a heavy bottomed pot and bring to a boil. Turn heat to medium and cook, stirring now and then, until there is no liquid left. Adjust the heat, if you need to. This boiling down of milk will take at least half an hour or longer, depending on the width of the pot.
Heat the oil in a non-stick frying pan over a medium-low heat. When hot, put in the carrot mixture. Stir and fry until the carrots no longer have a wet, milky look. They should turn a rich, reddish colour. This can take 10-15 minutes.
Add the sugar, sultanas and pistachios. Stir and fry for another 2 minutes.
This halva may be served warm or at room temperature. Serve the cream on the side.

 

A Carrot Risotto

Serves 4-6
This is super delicious, made with fresh carrot juice, you really have to try it, my grandchildren love it too. This risotto is soo good. We love it on its own or with a pan-grilled lamb chop and rocket salad.

425ml (15fl.oz) home made chicken stock
225ml (8fl.oz) fresh carrot juice, (4 medium carrots, weighing approx.. 400g/14oz)
25g (1oz) butter
50g (2oz) onion, finely chopped
1 teaspoon sea salt and freshly ground pepper
200g (7oz) Basmati rice
50ml (2fl.oz) dry white wine

50g (2oz) finely grated Parmesan or Coolea cheese
2-4 tablespoons fresh parsley, chopped

Put the chicken stock, carrot juice and 450ml (16fl.oz) water in a saucepan, bring to the boil and simmer over a low heat. Meanwhile, melt half the butter in a saucepan over a medium heat, add the chopped onion, cook gently until soft but not coloured, about 5 minutes. Season with sea salt and freshly ground pepper.
Increase the heat, add the rice and stir until all the grains are coated and translucent, 2-3 minutes. Add the wine, stir and cook until absorbed, about 2 minutes.
Add 125ml (4fl.oz) hot liquid, stir until most of the liquid is absorbed. Continue adding broth, a small ladle at a time till it is all incorporated and the rice is tender and still a tiny bit al dente, 25-30 minutes. Stir in remaining 10g (½oz) butter and half the Parmesan. Taste, correct the seasoning, sprinkle with chopped parsley and freshly grated Parmesan and serve immediately.

Moroccan Carrot Salad

In the Fez and Meknes area many meals start with an array of little ‘salads’, not greens doused in French Dressing but little dishes of spiced or sweetened raw or cooked vegetables to tempt the palate before the tagine arrives.

Serves 6-8

6 large carrots, scraped and grated
2 tablespoons granulated sugar
3 tablespoons lemon juice
1/2 – 1 teaspoon of orange blossom water
pinch of salt

Mix the carrots with the sugar, lemon juice, orange-blossom water, and salt. Marinate 1 hour before serving. Taste and correct seasoning. Eat with Moroccan bread.

Julia Wight’s Carrot Cake

This recipe for carrot cake, by far the best one I know and was given to me by a dear friend. It keeps for ages.

7oz (200g) fine wholemeal or spelt flour
3 level teaspoons mixed spice
1 level teaspoon bread soda
3oz (75g) soft brown sugar
2 large eggs, preferably free range
1/4 pint (150 ml) sunflower oil
grated rind of 1 orange
7oz (200g) grated carrot
4oz (110g) sultanas
2oz (50g) dessicated coconut
2oz (50g walnuts, chopped

Cream Cheese Icing (see recipe)
or

Glaze
juice of 1 small orange
1 tablespoon lemon juice
3oz (75g) soft brown sugar

Decoration (optional)
toasted flaked almonds or pumpkin seeds (crystallized – optional)

Loaf tin 9 inch (23 cm) x 5 inch (12.5 cm) x 2 inch (5 cm) lined with silicone paper

Preheat the oven to 180°C/350°F/Gas Mark 4.

Put the flour, spice and breadsoda into a bowl and mix well. Whisk the eggs with the sugar and oil in another bowl until smooth. Stir in the dry ingredients, add the orange rind, grated carrot, sultanas, coconut and walnuts. Pour into the lined tin. Bake in a preheated oven for 1 hour and 20 minutes until well risen and firm to the touch. Meanwhile make the glaze. Mix the sugar with the orange and lemon juice in a bowl. While the cake is still warm prick the top with a skewer, pour the glaze over the cake and leave in the tin to cool.

This cake can also be made in a round tin (7x 3inch/17.5 x 7.5cm deep) which needs to be lined and will only take 1hour in the oven.

Note: When this cake is made in a round tin, the cream cheese icing is very effective and is a very tasty finish.

Cream Cheese Icing

Do twice the icing to coat a round carrot cake.

3oz (75g) cream cheese
1 1/2oz (45g) icing sugar
1 1/2oz (45g) butter
grated rind on 1/2 orange

Mix all the ingredients together and spread over the top of the carrot cake. Sprinkle with toasted flaked almonds or pumpkin seeds, crystallized if you fancy.

Carrot Crisps

You can make vegetable crisps from a variety of different vegetables: parsley, celeriac, beetroot, Jerusalem artichokes and potatoes of course. But you need to be careful with the ones that are very high in sugar, because they need to be cooked at a lower temperature, otherwise they’ll be dark and bitter. Serves about 8

a few raw carrots, small to medium-sized
oil in a deep-fat fryer
salt

Use a vegetable peeler to peel the carrot. Then slice on a mandolin into paper-thin slices. Leave them to dry out on kitchen paper (this may take several hours). You want them to be dry, otherwise they’ll end up being soggy when you cook them.
Heat the oil in a deep-fat fryer to 140ºC (275ºF) and cook slowly, a few at a time. Drain on kitchen paper and sprinkle with salt.

Gajar ka Halwa

Maunika Gowardhan’ Carrot Pudding with Cardamom, Pistachios and Raisin

Serves 4

2 tablespoons unsalted butter
1kg (2 1/4lb) peeled and coarsely grated carrots
300ml (10fl oz) whole milk
200ml (7fl oz) sweetened condensed milk
1 teaspoon cardamom powder
handful of raisins
roughly chopped pistachios to garnish

To Serve
vanilla ice-cream

In a heavy bottom non-stick pan heat the butter and add grated carrots. Cook over medium heat and sauté till they have softened slightly and have changed in colour to a bright orange for about 30 mins or so, stirring continuously.

Add whole milk to the pan and reduce the heat to low cooking till the milk has dried out which will take about 15 minutes. Stir the pan well to avoid the mix from sticking or burning.

Add the condensed milk and cardamom powder. Stir through getting all the carrots to coat the condensed milk cooking on a low heat for 20 minutes. Add the raisins and some of the pistachio. The heat of the pudding will also puff up the raisins making them taste even better.

The consistency should be thick, making sure all the moisture has evaporated and the carrots have softened. Serve warm garnished with remaining pistachios alongside some ice cream.
Copyright Maunika Gowardhan

Angels Hair (Carrot Jam)

A blob of this carrot jam makes a super delicious starter with goat cheese, mozzarella and a few fresh rocket leaves.

600g (1 1/4lbs) carrots
500g (18oz/2 1/4 cups) caster sugar
zest of 2 large lemon, cut into strips
freshly squeezed juice of 2 large lemon
6 cardamom pods, split

Trim and scrape the carrots. Grate on a medium sized grater. Put into a pan with the sugar, lemon zest and juice and the cardamom pods. Heat gently until the sugar dissolves, then boil hard until the mixture is very thick.

Place into a warmed, sterilised jar and seal tightly.

Mothering Sunday

I’m flipping this year’s column for Mother’s Day, though we certainly don’t want to forget about hugs, breakfast in bed and sweet little primroses for Mam……

Instead I thought I’d write about teaching our kids to cook. Some of you at least, will have heard me on my hobby horse about how our generation and the one before us has failed our children by letting them out of our houses without teaching them the basic life skills to feed themselves properly. Skills are freedom, otherwise we are totally dependent on others for our basic needs. It’s all very fine having degrees, masters and PhDs but one also needs to be able to scramble a few eggs or whip up a spontaneous meal for a couple of friends with a few inexpensive ingredients. There is no greater joy, that’s how bonds are formed and what memories are made of.

If you can’t cook you simply cannot feed yourself or your family properly. It’s not rocket science. You don’t need to be a super chef – no need for twiddles and bows and smarties on top – all that’s needed is a bit of basic kitchen kit and a few basic techniques and a few basic recipes that really work. So here are some suggestions for perennial favourites that you and your kids can make together to celebrate Mother’s Day. And while we’re at it pick up your pen and write to the Minister for Education and Skills, Richard Bruton and ‘demand’ that practical cooking be re-embedded in the school curriculum. Meanwhile enjoy Mother’s Day.

Children of course love to cook sweet things but encourage them to have fun with savoury dishes and salad. I’m keeping the text short this week so we can include as many recipes as possible.

Hot Tips
Rachel’s
Rachel’s eagerly awaited new venture – Rachel’s – a restaurant serving lunch, dinner as well as gorgeous cocktails is now open on 28 Washington Street, Cork. Book online www.rachels.ie or tel:
021 427 4189

Afternoon Tea and Cakes
Join us on Thursday April 13th, 2017. We will share some of our favourite sweet treats to serve at tea-time. How about a chest of sandwiches, macaroons, delicate madeleines, a lemon meringue or coffee cupcakes, a light airy sponge cake with raspberries and rosewater cream. We’ll also talk about tea and introduce you to some delicious options…..
www.cookingisfun.ie

Nourishing Broth
Here at Ballymaloe making our own home-made stocks, has always been a priority.
It’s the flavour basis of all broths and so many other good things, soups, stews, risotto. The translation of ‘fond’, the French word for stock is foundation, and that just sums it up. Stocks are a power house of vitamins and minerals and comforting nourishment. Making stock is actually a mind-set. It’s just a way of working, instead of throwing things into the bin, think first. Does this qualify for the stock pot?
In this intensive afternoon class, we’ll show you how to make chicken, beef, fish and vegetable broths and how to utilise them in a variety of ways, plus we’ll add many flavours, Asian, Mexican, Moroccan, Mediterranean …. to your basic broth so everyone in the family, from tiny tots to athletic teens and Grandmas and Grandas will be clamouring for more.
Friday April 20th, 2.30pm-5.30pm www.cookingisfun.ie

Roast Fish with Tomato Fondue

The fish can be cooked whole or cut into portions. Allow 4 ozs for a starter, 6 ozs for a main course. This is a brilliantly easy way to cook fish, it is also delicious served with a creamy mushroom sauce or butter zucchini.

Serves 8-10 approx.

1 fillet of haddock, hake, grey sea mullet
salt and freshly ground pepper
butter and extra virgin oil, about 1oz (25g/25ml) of each

Tomato Fondue
1 tablespoon extra virgin olive oil
110g (4oz) onions, sliced
1 garlic clove, crushed
900g (2lb) very ripe tomatoes, peeled
salt, freshly ground pepper and sugar to taste
2 tablespoons of any or a combination of the following: freshly chopped mint, thyme, parsley, lemon balm, marjoram or torn basil
a few drops of balsamic vinegar (optional)

Garnish
sprigs of chervil

First make the tomato fondue. Heat the oil in a casserole or stainless-steel saucepan. Add the onions and garlic and toss until coated. Cover and sweat on a gentle heat until the onions and garlic are soft but not coloured. Slice the tomatoes and add with all the juice to the onions. Season, with salt, freshly ground pepper and sugar. Add a generous sprinkling of herbs. Cook, uncovered, for about 10 minutes, or until the tomatoes soften.
A few drops of balsamic vinegar at the end of cooking greatly enhance the flavour.

Preheat the oven to 250°C/475°F/regulo 9

Line an oven baking tray with tin foil or parchment paper, cut the fillet of fish into portions, brush with melted butter and oil and season with salt and freshly ground pepper.

Bake the fish in the preheated oven for 5-25 minutes depending on the size or until cooked and tender. It is cooked through when the fish changes colour form translucent to opaque.

Transfer the fish onto one or two hot serving dishes. Garnish with sprigs of chervil.
Serve the tomato fondue in a warm serving bowl on the side.

Mac and Cheese

Serves 6

Macaroni cheese is one of my children’s favourite supper dishes. We often add some cubes of cooked bacon or ham to the sauce with the cooked macaroni. It’s also incorporates several techniques how to grate cheese, make roux and a basic béchamel white sauce which can be used as a basis for many other recipes.

8 ozs (225g) macaroni
6 pints (3.4 litres) water
2 teaspoons salt

2 ozs (50g) butter
2 ozs (50g) white flour, preferably unbleached
1 1/2 pints (850ml) boiling milk
1/4 teaspoon Dijon or English mustard
1 tablespoon freshly chopped parsley, (optional)
salt and freshly ground pepper
5 ozs (150g) grated mature Cheddar cheese
1 oz (25g) grated Cheddar cheese for sprinkling on top

1 x 2 pint (1.1 litre) capacity pie dish

Bring a large pot of water to the boil, add the salt. Sprinkle in the macaroni and stir to make sure it doesn’t stick together. Cook until just soft, 10-15 minutes approx. drain well.

Meanwhile melt the butter, add in the flour and cook on a medium heat, stirring occasionally for 1-2 minutes. Remove from the heat. Whisk in the milk gradually; bring back to the boil, stirring all the time. Add the mustard, parsley if using and cheese, season with salt and freshly ground pepper to taste. Add the cooked macaroni, bring back to the boil, taste, correct seasoning and serve immediately.

Macaroni cheese reheats very successfully provided the pasta is not overcooked in the first place. Turn into a pie dish, sprinkle grated cheese over the top. Reheat in a preheated moderate oven – 180°C/350°F/Gas Mark 4 for 15-20 minutes. It is very good served with cold meat particularly ham.

Top Tip: Macaroni soaks up an enormous amount of sauce. Add more sauce if making ahead to reheat later.

Toad in the Hole

This brilliant recipe can be used for a savoury or sweet filling. Kids love making their own sausages but of course you can buy tasty cocktail sausages instead.

Makes 8 approx

1/4 lb (4 oz) flour
2 eggs, preferably free range
½ pint (300ml) milk
1/2 oz (15g) butter, melted

1/2 lb (225g) good homemade sausages, see recipe
a little oil

Garnish
chopped fresh parsley

First make the batter. Sieve the flour into a bowl, make a well in the centre and drop in the lightly beaten eggs. Using a small whisk or wooden spoon, stir continuously, gradually drawing in flour from the sides, adding the milk in a steady stream at the same time. When all the flour has been incorporated, whisk in the remainder of the milk and the cool melted butter.
Allow to stand while you cook the sausages in a very little oil in a frying pan until pale golden on all sides.
Grease hot, deep patty tins with oil and half fill with the batter. Stick a cocktail sausage into each and bake in a preheated oven 230C/450F/regulo 8, for 20 minutes approx.
Alternatively, put the sausages and their cooking fat into a small roasting tin. Heat on the stove for a few seconds and when it begins to sizzle, pour batter over the sausages. Bake in a pre-heated oven as described for 20-25 minutes or until well risen and crisp. Sprinkle with chopped parsley and serve.

Jammy Popovers
Make the basic popovers as above but instead of sausage fill with a spoonful of raspberry jam, add a blob of cream and dust with icing sugar – super delicious.

Ballymaloe Homemade Sausages

Sausages made from 100 percent lean meat may sound good, but for sweetness and succulence one needs some fat. The addition of breadcrumbs is not just to add bulk, it greatly improves the texture, too.

Serves 8

(Makes 16 Small or 8 large sausages)

450g (1lb) good, fat streaky pork (rindless)
2 tablespoons mixed fresh herbs (e.g. parsley, thyme, chives, marjoram, rosemary and sage)
60g (21⁄2oz) soft white breadcrumbs
1 large garlic clove
1 teaspoon salt and freshly ground pepper
1 organic egg (optional – helps to bind – reduce breadcrumbs to 50g/2oz if omitting egg)
dash of oil for frying
50g (2oz) natural sheep or hog casings (optional)

Mince the pork at the first or second setting, depending on the texture you like. Chop the herbs finely and mix through the breadcrumbs. Crush the garlic to a paste with a
little salt. Whisk the egg, and then mix into the other ingredients thoroughly. Season with salt and freshly ground pepper. Fry off a little knob of the mixture to check the
seasoning. Correct if necessary. Fill the mixture into natural sausage casings and tie. Twist into sausages at regular intervals. Alternatively, divide into 16 pieces and roll into lengths to make skinless sausages. Cover and chill.

Homemade sausages are best eaten fresh but will keep refrigerated for 2–3 days.
When ready to eat, fry gently on a barely oiled pan on a medium heat until golden on all sides. These sausages are particularly delicious served with

Apple Sauce
and Potato Cakes

Best Ever Apple Sauce

1 lb (450g) cooking apples
1-2 dessertspoon water
2 ozs (55g) approx. sugar (depending on how tart the apples are)

Peel, quarter and core the apples; cut the pieces in two and put them in a stainless steel or cast-iron saucepan, with sugar and water. Cover and cook on a very low heat until the apples break down in a fluff. Stir and taste for sweetness. Serve warm or cold.

Chocolate Mousse

Serves 8

285ml (10floz) cream
200g (7oz) good quality chocolate
2 large egg yolks – free-range and organic
½ teaspoon vanilla extract or 1 tablespoon of coffee
25g (1oz) unsalted butter

In a heavy bottomed saucepan, heat the cream until it reaches the shivery stage, almost boiling. Take off the heat, leave for about a minute.

Then add the chocolate and whisk until fully smooth. Beat in the egg yolks. Add the butter, whisk till smooth and silky.

Pour into individual serving pots, espresso cups or chocolate cases. Cover well and leave to set in the fridge. Serve with a jug of pouring cream.

Variations
For a lighter mouse fold in 2 stiffly beaten egg whites before pouring into pots

 

St Patrick’s Weekend

St Patrick’s Day gets bigger and better every year, as more than 100 million people around the world celebrate our National holiday with the Irish diaspora.

This year, even more iconic sites and monuments were illuminated in green. Over 15 new sites joined the old favourites among them the One World Trade Centre in New York, The City Hall in London, the fountains on Gran Via in Barcelona, Matsue Castle in Japan, The Diamond Bridge in Korea even a Rhino Station in Nairobi National Park and most fun of all the famous red carpet in Cannes will become the ‘green carpet’ on 17th March – what a coup for Tourism Ireland…..

An inspired idea that focuses the global attention on the Emerald isle. St Patrick’s Day was extra special for us this year because my daughter in law Rachel (Allen) was thrilled and honoured to have been chosen as Grand Marshall in St Patrick’s Day parade in Cork City. There were flamboyant parades with elaborate floats all over Ireland, in Cork City and in capital cities all over the world.
The colourful parade attracted at least 50,000 people onto the streets of Cork.

To top all that lovely, Olympic sailor and silver medallist Annalise Murphy was Grand Marshall of the Dublin St Patrick’s Day parade in recognition of her achievement at the Rio Olympics. Annalise who is doing a 12 Week cooking course with us here at the Ballymaloe Cookery School at present was also deeply honoured to be leading the Dublin St Patrick’s Day parade that Irish people all over the world love to watch or participate in.
We were all super excited and rummaged through our wardrobes to find every scrap of green to wear on St Patrick’s Day – I even wore my green glasses….how corny is that but I love the excuse to celebrate and to tell everyone how proud we are to be Irish whether we are at home or abroad.

Sadly up to with a few exceptions there’s often more fun and excitement abroad than at home. So let’s celebrate this weekend and also have a few friends around to share one of my favourite meals of all bacon, cabbage, parsley sauce and a bowl of fluffy champ flecked with scallions with a nice lump of Kerrygold butter melting into the centre.

Follow that with a gorgeous rhubarb pie made from the first few spears of new season’s rhubarb – truly a feast. Well I gave those recipes in my last St Patrick’s Day column so this time I’m sharing a a recipe from the Chapter One cookbook by much loved Cork born chef Ross Lewis.

Hot Tips
Ummera Smoked Irish organic Picanha Beef
Congratulations to Ummera who won a Guild of Food Writers award for his excellent smoked duck. Love the way the artisans continue to develop new products – Anthony Cresswell whose Ummera smoked salmon and smoked duck we all know and love has recently introduced smoked rump of organic beef. It’s available in 1 kg to 1.5 kg pieces – ready to enjoy.
We love it thinly sliced with horseradish cream and little herb salad. www.ummera.com

The Business of Food with Blathnaid Bergin
In this 10 day course you will learn the vital information needed to set up a viable, enjoyable Food Service Business. The course will include workshops, discussions, case studies, practical sessions and presentations. Some of the concepts explored include where to start the A-Z of getting started, standards and systems, menu planning and development, food quality, kitchen management, finance and cash management, interior design, equipment, suppliers, front of house operations management, coffee & tea, hidden costs, staff, service skills, balancing business and life….……course includes all materials and lunch. www.cookingisfun.ie for further information

Ross Lewis’s Cured Salmon with Burren Smoked Salmon Cream and Lemon Balm Jelly, Horseradish and Wild Watercress, Kilkenny Organic Cold Pressed Rapeseed Oil

I created this dish for the official State dinner marking the first visit of the reigning British monarch to the Irish Republic. It was served to Queen Elizabeth II, President McAleese and other dignitaries in St Patrick’s Hall, Dublin Castle on May 18th 2011. This dish articulated the very best of what our rich larder has to offer in May, as well as being a celebration of our historic food culture.

Serves 8

For the cured salmon
1.25 litres water
200 g rock salt
400 g sugar
1 tablespoon black peppercorns
10 g star anise
5 whole cloves
4 juniper berries
½ tablespoon white wine vinegar
1 side fresh organic salmon, skin on and pin bones left in
1 bunch fresh coriander
1 fennel bulb, trimmed and finely sliced

For the watercress puree
500g wild watercress, well picked over
300 ml cream
2 tablespoons Worcestershire sauce

For the wild smoked salmon cream
150 g piece Burren Smokehouse wild smoked salmon
400 g crème fraîche
1 teaspoon lemon juice
½ teaspoon Tabasco sauce
½ teaspoon smoked paprika

For the lemon jelly balm
200 g celery, sliced
300 g fennel, sliced
10 g root ginger, peeled and finely chopped
1 garlic clove, finely chopped
200 ml white wine
50 ml white wine vinegar
2 litres still mineral water
2 star anise
30 black peppercorns
1 tablespoon lemon puree
200 g lemon verbena
200 g lemon balm
8 gold leaf gelatine leaves

For the horseradish cream
200 g Glenilen crème fraîche
1 tablespoon creamed horseradish
1 tablespoon white wine vinegar

For the pickled radish and onion
200 ml apple balsamic cider vinegar
50 g sugar
2 shallots, finely sliced and separated into 24 small rings
4 radishes, finely sliced, 24 slices in total

To serve
Handful each tiny rosemary flowers and fresh bronze fennel sprigs
50 ml cold pressed organic rapeseed oil, in a squeezy bottle

For the cured salmon. Place all the marinade ingredients in a pan, except for the coriander and fennel and bring to the boil. Remove from the heat and add the fennel and coriander, then cool. When the marinade is completely cold, pour over the salmon in a tray deep enough to keep it submerged. Cure in the fridge for 18 hours, then lift the salmon out of the cure and transfer to a drying rack. Leave to dry, uncovered, in the fridge for 24 hours.

Next make the watercress puree. Blanch the watercress in a pan of boiling water and refresh in a bowl of iced water. Squeeze as much water out as possible using kitchen paper, then transfer to a Pacojet container and freeze overnight. Reduce the cream by half and cool. When the watercress is frozen, place in a Pacojet and blend 3 times, then transfer to a blender with the reduced cream and blend until smooth. Add the Worcestershire sauce and season and season with salt and black pepper. Pass through a chinois and put into a small squeezy bottle, then chill until needed.

Wild smoked salmon cream
Remove the skin from the smoked salmon and trim down the flesh. Bring the skin, trimmings and half the crème fraîche to the boil in a pan. Cool and pass through a chinois. Place the smoked salmon in a Pacojet container with the infused crème fraîche and freeze overnight. Blend the frozen salmon mix and pass through a tamis then fold in the rest of the crème fraîche. Add the lemon juice, Tabasco and paprika and season with salt and black pepper. Transfer to a piping bag and chill until needed.

Lemon Balm Jelly
Put all the ingredients in a pan except for the lemon verbena, lemon balm and gelatine. Cover and simmer gently for 40 minutes. Pass through a chinois and pour onto the lemon verbena and lemon balm. Cover and leave to infuse for 2-3 hours, then pass through a double layer of muslin and measure out 1 litre. Put the gelatine in a bowl of cold water and set aside for 10 minutes. Heat 200 ml of the lemon balm liquid in a pan until just below boiling and whisk in the softened gelatine. Combine with the other 800 ml and mix well, then pass through a chinois into a jug. Pipe 25 ml of the smoked salmon cream into the bottom of each small serving bowl and cover with 100 ml of the lemon balm jelly. Chill for 3-4 hours to set.

Horseradish Cream
Whisk the crème fraîche with the creamed horseradish, vinegar and a pinch of salt until just before it gets to a stiff peak. Put into a squeezy bottle and chill.

Pickled Radish and Onion
Bring the vinegar, sugar and 2-3 generous pinches of salt to the boil, stirring to dissolve, then remove from the heat and allow to cool. When cold, pour over the vegetables and leave to marinate for 20-30 minutes.

Serving
Take the skin off the cured salmon and remove the pin bones with tweezers. Carve into 5×10 cm pieces from the thick end of the fillet and cut into cubes – you’ll need 24 in total. Arrange 3 cured salmon cubes on each lemon balm jelly and add 2-3 of the pickled radish slices and 2-3 of the pickled onion rings. Add 3 dots of the horseradish cream and 3 dots of the watercress puree. Finish each one with the rosemary flowers, the bronze fennel sprigs and a drizzle of the rapeseed oil.

Taken from Chapter One an Irish Food Story by Ross Lewis

Traditional Brown Soda Bread

If the buttermilk is low fat rub 12-25g (1/2-1oz) of butter or cream into the dry ingredients first.

Makes 1 loaf

8oz (225g/2 cups) brown wholemeal flour (preferably stone-ground)
8oz (225g/2 cups) plain white flour
1 teaspoon salt
1 oz (25 g) butter
1 level teaspoon bread soda (Bicarbonate of Soda/Baking Soda) sieved
14-15fl oz (400-425ml/1 3/4 cups – generous 1 3/4 cups) sour milk or buttermilk

First preheat the oven to 200°C/400°F/Gas Mark 6

Mix all the dry ingredients together in a large wide bowl. Cut the butter into cubes and rub into the flour. Make a well in the centre and pour all of the sour milk or buttermilk. Using one hand, stir in a full circle starting in the centre of the bowl working towards the outside of the bowl until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, a matter of seconds, turn it out onto a well-floured board (use wholemeal flour).

WASH AND DRY YOUR HANDS. Roll around gently with floury hands for a second, just enough to tidy it up. Flip over and flatten slightly to about 2 inches (5cm) approx. Sprinkle a little flour onto a baking sheet and place the loaf on top of the flour. Mark with a deep cross and bake in the preheated oven 45 minutes approximately.
(In some ovens it is necessary to turn the bread upside down on the baking sheet for 5-10 minutes before the end of baking) It will sound hollow when tapped. Cool on a wire rack, wrapped in a clean tea-towel while hot if you prefer a softer crust.

Serve slathered with good Irish butter.

Spring Rhubarb Tart with Crystallised Ginger Cream

The pastry is made by the creaming method so people who are convinced that they suffer from ‘hot hands’ don’t have to worry about rubbing in the butter.

Serves 8-12

Pastry
225g (8oz//2 sticks) butter
40g (1 1/2oz/scant 1/4 cup) castor sugar
2 eggs, preferably free range
300g (12oz/2 1/2 cups) white flour, preferably unbleached

Filling
900g (2lbs) sliced red rhubarb (about 1cm/1/2 inch thick)
approx. 175 – 225g (6-8oz/generous 3/4 – 1 cup) sugar.
egg wash-made with one beaten egg and a dash of milk
castor sugar for sprinkling

To Serve
softly whipped cream with chopped crystallised ginger
or Barbados sugar and softly whipped cream

tin, 18cm (7 inches) x 30.5cm (12 inches) x (2.5cm) deep

Preheat the oven to 180°C/350°F/Gas Mark 4.

First make the pastry. Cream the butter and sugar together by hand or in a food mixer (no need to over cream). Add the eggs and beat for several minutes. Reduce speed and mix in the flour. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least 2 hours otherwise it is difficult to handle.

To make the tart
Roll out the pastry 3mm (1/8 inch) thick approx., and use about 2/3 of it to line a suitable tin. Put the prepared rhubarb into the tin and sprinkle with the sugar. Cover with a lid of pastry, seal edges, decorate with pastry leaves, egg wash and bake in the preheated oven until the rhubarb is tender, approx. 45 minutes to 1 hour. When cooked cut into squares, sprinkle lightly with castor sugar and serve with crystallised ginger cream or with Barbados sugar and softly whipped cream.

Jerusalem

A couple of months ago I had a delicious dinner at an exciting Israeli restaurant in London’s Soho called Palomar. The amazing vibe transported me right into the Jerusalem party scene. The intriguing Yiddish, Yemini and Meknes style dishes whetted my appetite to learn more about this kind of food. Our friends, Yotam and Sami at Ottolenghi and Itamir and Sarit from Honey and Co in London have also been spreading the word about Israeli and Middle Eastern food for decades.

As ever, I decided to make a trip to the source. I arrived into Jerusalem on a Thursday evening and headed straight for the famous Mahane Yehuda Market, known as the ‘Shuk’.
A huge colourful, partially covered, bustling market with over 250 stall holders, selling an irresistible melange of seasonal vegetables, fruit, fresh herbs…there are butchers, fish mongers, innumerable bakeries piled high with challah, babka and a tantalizing range of filo and kunefe pastries. Others crammed with a wide range of zattar, tahini, sumac, fresh spices, nuts and dried fruits, dates, olives, barberries….. Some just sell many variations of halva. Of course there are also little shops selling wines, housewares, clothes, sandals and a huge variety of judaica.

In and around the edges of the market, there are street stalls and cafes offering irresistible street foods – shawarma, falafel, kebabs, kibbah, shasklik, konafe, baklava…… Juice stalls, press and squeeze the freshest juice as you wait, mango, orange, pomegranate, pink grapefruit, carrot, lime…..

The vendors vie with each other calling out their prices to passerbys. On Thursdays and Friday morning, there’s an extra frenzy of activity as the Jewish community stock up with produce for the Sabbath meal. The bugle is sounded by a couple of Haredi men on Friday afternoon, the market closes and doesn’t reopen until Saturday afternoon.

But, what I hadn’t realised was that for the past few years, at night when the stalls close and the graffiti covered shutters are secured. The market reinvents itself into the centre of Jerusalem’s hip night life scene where local foodies, hipsters and tourists hang out. Table and chairs are set up, suddenly there’s live music, dance, cocktails and great food….The energy is off the scale.

Thursday and Saturday are the liveliest nights but every night, the area is a swinging scene. How about that for an idea for the English Market in Cork City…..

It was very tempting to eat in the midst of all the excitement but we’d managed to get a 10.30pm booking at Machneyuda restaurant on the outskirts of the market. It’s the inspiration for and the mother of the Palomar restaurant in London which had inspired my trip. It’s the hottest restaurant in Jerusalem right now and has been for quite some time. Exuberant head chef, Asaf Granet and two friends chop, dice and sauté to the beat of loud zippy music while banging on pots and pans in the open kitchen. Conversation is virtually impossible but the cacophony of sounds and the lively party scene is enough to keep all the guests wildly entertained as they enjoy Asaf’s eclectic take on Jerusalem dishes. I particularly loved the silky polenta with mushrooms, crisp asparagus, slivers of parmesan and truffle oil and of course the shikshukit and hummus with lamb and many toppings.

Dessert can be homemade twix and tonka icecream, pistachio hash cake, cheese cake in a jar – old school style. Alternatively, a table of friends could opt for the raucous splashed dessert to be hurled onto their tin foil covered table top by three exuberant chefs – a delicious spectacle – not for everyone……

Where better to find the penultimate Jerusalem recipes than in Yottam Ottolenghi and Sami Tamimi’s book Jerusalem

Hot Tips
Onwards We March
After a short winter break, Good Things at Dillon’s Corner in Skibbereen reopens on March 15th. Carmel Somers writes a beautiful seasonal menu together with a wide range of cookery classes…
028 519 48

UCC Food Conference
Innovation in Irish Food and Drink: Past, Present and Future
10-12 March 2017.
A conference organised by food historians Regina Sexton and Chad Ludington will showcase the research work of UCC staff to local and regional food business community. The first of its kind at UCC, this conference is open to the general public. Registration is now OPEN and free to all, please see below.
http://www.uccconferencing.ie

Just Cook It
Join us at the Ballymaloe Cookery School on Monday April 10th 2017 for a half day cookery course. We will start with a welcome coffee and a guided tour of the seasonal produce in the garden. Then don an apron and into the kitchen. You’ll have fun and learn how to cook several delicious dishes under the expert guidance of our supportive tutors. Afterwards, we’ll sit down together to enjoy a relaxed and informal dinner. You will leave inspired with a selection of superb recipes to cook at home for family and friends. www.cookingisfun.ie

Jerusalem’s Basic Hummus

Serves 6

Our basic hummus is super smooth and rich in tahini, just as we like it, and can be kept in the fridge for up to three days and used simply spread over a plate, drizzled with olive oil and eaten with pita or bread.

250 g dried chickpeas
1 teaspoon bicarbonate soda
270 g light tahini paste
4 tablespoons lemon juice
4 garlic cloves, crushed
100 ml ice cold water
Salt

Start a day before by washing the chickpeas well and placing them in a large bowl. Cover with cold water, at least twice their volume and leave to soak overnight.

The next day, drain the chickpeas. Place in a medium saucepan on a high heat and add the drained chickpeas and the bicarbonate of soda. Cook for about 3 minutes, stirring constantly. Add 1.5 litres of fresh water and bring to a boil.

Cook, skimming off any foam and any skins that float to the surface. The chickpeas can cook for anywhere between 20-40 minutes, depending on the type and freshness, sometimes even longer.

Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but quite mushy.

Drain the chickpeas. You should have roughly 600 g now. Place the chickpeas in a food processor bow. Process until you get a stiff paste; then with the machine still running, add the tahini paste, lemon juice, garlic and 1½ teaspoons salt.

Finally, slowly drizzle in the iced water and allow it to mix until you get a very smooth and creamy paste, about 5 minutes.

Transfer the hummus into a bowl, cover the surface with cling film and let it rest for 30 minutes. If not using straight away, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.

Taken from Jerusalem by Yotam Ottolenghi and Sami Tamimi

Roasted Butternut Squash and Red Onion with Tahini and Za’atar

Serves 4

1 large butternut squash (1.1kg/2 1/2lbs), cut into 2cm x 6cm (3/4 x 2 1/2 inch) wedges
2 red onions, cut into 3cm (1 1/4 inch) wedges
50ml (2fl oz/1/4 cup) olive oil

Sauce
3 1/2 tablespoons tahini paste
1 1/2 tablespoons lemon juice
2 tablespoons water
1 small garlic clove, crushed

30g (1 1/4oz) pine nuts
1 tablespoon za’atar
1 tablespoon roughly chopped parsley
Malden sea salt and black pepper

Preheat the oven to 220°C/425°F/Gas Mark 7.

Put the squash and onion in a large mixing bowl, add 3 tablespoons of oil, 1 teaspoon of salt and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 40 minutes until the vegetables have taken on some colour and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool.

To make the sauce place the tahini in a small bowl along with the lemon juice, water, garlic and 1/4 teaspoon of salt. Whisk together until the sauce is the consistency of honey, adding more water or tahini if necessary.

Pour the remaining teaspoon of oil into a small frying pan and place on a medium-low heat. Add the pine nuts, along with 1/2 teaspoon of salt and cook for 2 minutes, stirring often, until the nuts are golden-brown. Remove from the heat and transfer to a small bowl, along with the oil, to stop the cooking.

To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za’atar and parsley.

Taken from Yotam Ottolenghi & Sami Tamimi, Jerusalem

Jerusalem’s Root Vegetable Slaw with Labneh

We make this salad in the winter or early spring before any of the summer crops are around. It is incredibly fresh, ideal for starting a hearty meal. It is also great served with grilled oily fish. The labneh can be substituted with Greek yoghurt, well-seasoned with some olive oil, crushed garlic, salt and pepper.

Serves 6

3 medium beetroot (450 g in total)
2 medium carrots (250 g in total)
½ a celeriac (300 g in total)
1 medium kohlrabi (250 g in total)
4 tablespoons lemon juice
4 tablespoons olive oil
3 tablespoons sherry vinegar
2 teaspoons caster sugar
25 g coriander leaves, roughly chopped
25 g mint leaves, shredded
20 g flat leaf parsley leaves, roughly chopped
½ tablespoon lemon zest, grated
200 g labneh
Salt and coarsely ground black pepper

Peel all the vegetables and slice thinly, about 2 mm thick. Stack a few slices at a time on top of each other and cut them into matchstick like strips. Alternatively, use a mandolin or a food processor with the appropriate attachment. Place all the strips in a large bowl and cover with cold water. Set aside while you make the dressing.
Place the lemon juice, olive oil, vinegar, sugar and 1 teaspoon of salt in a small saucepan. Bring to a gentle simmer and stir until the sugar and the salt have dissolved. Remove from the heat.
Drain the vegetable strips and transfer to a paper towel to dry well. Dry the bowl and replace the vegetables. Pour the hot dressing over the vegetables, mix well and leave to cool. Place in the fridge for at least 45 minutes.

When ready to serve, add the herbs, lemon zest and 1 teaspoon of black pepper to the salad. Toss well, taste and add more salt if needed. Pile onto serving plates and serve with some labneh on the side.

Taken from Jerusalem by Yotam Ottolenghi and Sami Tami

Roasted Chicken with Jerusalem Artichoke and Lemon

The combination of saffron and whole lemon slices does not only make for a beautiful looking dish, it goes exceptionally well with the nutty earthiness of the artichokes. This is easy to prepare – you just need to plan ahead and leave to marinate properly.

Serves 4

450 g Jerusalem artichokes, peeled and cut into six lengthways (1.5 cm thick wedges)
3 tablespoons lemon juice
8 chicken thighs, on the bone with the skin on, or a medium whole chicken divided into four
12 banana shallots, peeled and halved lengthways
12 large garlic cloves, sliced
1 medium lemon, cut in half lengthways and then into very thin slices
1 teaspoon saffron threads
50 ml olive oil
150 ml cold water
1½ tablespoons pink peppercorns, slightly crushed
10 g fresh thyme leaves
40 g tarragon leaves, chopped
2 teaspoons salt
½ teaspoon black pepper

Put the Jerusalem artichokes in a medium saucepan, cover with plenty of water and half the lemon juice. Bring to the boil, reduce the heat and simmer for 15-20 minutes until tender but not soft. Drain and leave to cool.

Place the Jerusalem artichokes and all the remaining ingredients, excluding the remaining lemon juice and half of the tarragon in a large mixing bowl and use your hands to mix everything together well. Cover and leave to marinate in the fridge overnight, or at least for 2 hours.

Preheat the oven to 240°C/220°F/gas mark 9. Arrange the chicken pieces skin side up in the centre of a roasting tin and spread the remaining ingredients around the chicken. Roast for 30 minutes. Cover with tin foil and cook for a further 15 minutes. At this point the chicken should be completely cooked. Remove from the oven and add the reserved tarragon and lemon juice. Stir well, taste and add more salt if needed. Serve at once.

Taken from Jerusalem by Yotam Ottolenghi and Sami Tami

Cardamom Rice Pudding with Pistachios and Rose Water

Serves 4

400 ml full fat milk
120 ml double cream
1 vanilla pod, seeds scraped
8 cardamom pods, crushed lightly
120 g pudding rice
30 g unsalted butter, diced
2 tablespoons condensed milk
1 tablespoon acacia honey or another mild flavoured honey
Salt
3 tablespoons roasted and slivered or lightly crushed unsalted pistachios, to garnish
1 tablespoon dried, edible rose petals, to garnish

Syrup
1 tablespoon acacia honey or another mild flavoured honey
½ tablespoon rose water

Put the milk, cream, vanilla (pod and seeds) and cardamom in a medium saucepan and place on a high heat. As soon as the mix is about to reach boiling point, remove from the heat, allow to cool down and leave in the fridge to infuse overnight or at least for a couple of hours.

To prepare the syrup, stir the honey, rose water and 1 teaspoon of water well until the honey dissolves and set aside.

Add the rice to the pan with the infused milk and cream, bring to the boil and simmer on a medium heat, stirring all the time, for 20 minutes. The rice should cook through but still retain a bite and the pudding should be thick. You will need to add a little bit of water, up to 50 ml, towards the end of the cooking if the pudding becomes too thick before the rice is done.

Remove the pan from the heat and carefully pick out the cardamom pods and vanilla pod. Stir in the butter, condensed milk, honey and a p inch of salt. You can chill the mix now or serve immediately in little flat bowls, sprinkled with pistachios and rose petals and drizzled with the syrup.

Ballymaloe Cookery School