ArchiveMarch 2017

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 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 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…..

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

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)

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

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.

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.

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. 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.

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

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

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.


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.

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.

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

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

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
3 tablespoons roasted and slivered or lightly crushed unsalted pistachios, to garnish
1 tablespoon dried, edible rose petals, to garnish

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.

Home Cooking

It’s all about home cooking these days, encouraging busy people to readjust priorities around food and how we feed both ourselves and our families.

Thomasina Miers, Tommi to her friends is an enchanting bubbly cook from the UK who cofounded the hugely popular Mexican restaurant group Wahaca in London. In 2002 she came here to the school to do a 12 Week Certificate course when as she said herself she was at a ‘bit of a crossroads’. She fell in love with Ireland, embraced country life and grasped every opportunity to learn new skills. She headed off to West Cork to meet the artisan producers and spent many happy months absorbing knowledge about cheese making, charcuterie and farmers markets from the inspirational Ferguson family at Gubeen. She is The Guardian’s Weekend Cook and somewhere in the midst of all her many awards and accomplishment, she won Masterchef 2005, has done lots of TV and to date has written five bestselling cookbooks. Her latest Home Cook is the one she’d enjoyed writing even more than the other. It’s jam packed full of the kind of food she loves to cook for her lovely husband and three little dotes.

“When I sat down to write this book, I wanted to gather together the recipes that have meant the most to me over the years. They include family favourites, versions of dishes I grew up with and those that I love to cook for my husband and children. There are recipes that have been the biggest hits when feeding friends as well as exotic recipes that I’ve picked up on travels. There are some that I have created on the hoof and others inspired by my much loved, dog eared collection of cookbooks.”

Tommi is yet another crazily busy mum who is doing her best to balance her hectic schedule with feeding herself and her family healthy wholesome seasonal food. She believes in having a well-stocked store cupboard, lots of spices and her beloved chilli to add oomph to simple vegetable and pasta dishes.
She too found it difficult to make sense of the confusing and conflicting messages on what constitutes healthy wholesome food – but now years later she’s developed her own food philosophy simply and easy to employ and guilt free.
She know the importance of shopping for great fresh ingredients, she has learned the skills of prepping methodically like a masterchef (doesn’t have to take longer) and the relaxing effect of spending time cooking in the kitchen after a busy day in the city and the sheer joy of sitting down with her family and friends around the kitchen table. Check out Home Cook and prepare to be inspired. Here are a few recipes to whet your appetite.


Support Cork Penny Dinners Fundraising night ‘Mum’s Dish 2017’.
A cookery demonstration with several chefs including Bryan McCarthy from Greene’s restaurant, Ali Honour of Ali’s Kitchen, Ciaran Scully of Bayview Hotel and many more…. will cook some of their favourite dishes while you sit back with a glass of wine and nibbles. Wednesday, 8th March 2017 at 7.30pm. The Hospitality Suite, Irish Independent Park (Musgrave Park), Cork.
Tickets are €25.00 and available
Contact Grace Coffey for further information

Just Cook It!
Join us on Monday 10th April 2017 at the Ballymaloe Cookery School for an afternoon of fun – cook a couple of delicious seasonal dishes with the guidance of our experienced tutors followed by a relaxed and informal meal. for further information.

Brand Storytelling: The Foundation of Your Growth Strategy
The ability to communicate an authentic and engaging brand story is a powerful component of any business’ growth strategy in the evolving marketplace for food and drink. Join Taste Cork on Tuesday 7th March at the Macdonald Kinsale Hotel from 9am to hear from our guest speakers including Conor Pope, Sinead Hennessy, Caroline Hennessy, Justin Green ….Booking Essential, contact Rebecca O Keeffe

Thomasina Miers’ Beetroot and Fennel Seed Soup with Ginger and Crème Fraîche

Feeds four – six

For the Soup
6 medium beetroots
3-4 floury potatoes (about 500 g)
4 tablespoons olive oil
2 small onions, finely chopped
1 teaspoon fennel seeds
A few pinch of chilli flakes (optional)
2 fat garlic cloves, finely chopped
1.5 litres chicken, beef or vegetable stock

For the crème fraîche
Large thumb size piece of fresh ginger, peeled
250 ml crème fraîche
Finely grated zest of 1 lime and juice of ½ lime

Top and tail the beetroot, rinse the top stalks and any leaves in cold water, roughly chop and set aside. Scrub the beets and potatoes clean and roughly dice the beets (I always use rubber gloves for this to avoid pink stained fingers). Peel the potatoes and dice into the same size as the beets.

Heat 3 tablespoons of the oil in a casserole over a medium heat and add the onions, fennel seeds and chilli. Sweat for 8 minutes until the onion is soft and translucent, then add the garlic and vegetables. Cook the vegetables in the oil for about 5 minutes, stirring them to coat in the spices. Season generously with salt and pepper, pour in the stock to cover and simmer gently for 30 minutes, by which time the vegetables should be completely soft. Blitz with a stick blender and adjust the thickness by adding more water, or simmering to reduce and thicken.

Meanwhile grate the ginger into the crème fraîche. Add the lime zest and juice and season with a pinch of salt.

Just before serving, heat the remaining oil in a frying pan and sauté the beet tops for a few minutes until just soft and hot. Season with a pinch of salt. Serve the soup in warmed bowls with a dollop of crème fraîche and a sprinkling of the tops. It is delicious right away but improves substantially if you can rest it overnight; mostly I am too impatient.
Home Cook published by Guardian and Faber Publishing
Photography by Tara Fisher

Thomasina Miers’ Pomegranate Chicken Thighs with Red Quinoa Salad

Feeds four
For the Chicken
1 garlic clove
½ teaspoon cumin seeds
Pinch of black peppercorns
3 tablespoons pomegranate molasses
1 tablespoon olive oil, plus extra to fry
Squeeze of lemon juice
6 boneless chicken thighs
Seeds form ½ small pomegranate

For the Quinoa Salad
125 g red or white quinoa, rinsed
2 handfuls of gently toasted pistachios, roughly chopped
¼ red onion, finely chopped
Seeds from ½ small pomegranate
1 celery heart, finely sliced
1 red pepper, deseeded and finely diced
½ bunch of parsley leaves and stalks, finely chopped
2 large handfuls of mint leaves, finely chopped
2 tablespoons extra virgin olive oil
Juice of 1 lemon

Place the garlic in a pestle and mortar with a pinch of salt and crush to a paste. Add the cumin seeds and peppercorns and crush them too, then stir in the molasses, oil and lemon juice. Transfer to a large bowl, then add the chicken thighs and rub the marinade into them thoroughly. Cover and place in the fridge to marinate for 1 hour.

Meanwhile prepare the salad. Place the quinoa in a pan with a few pinches of salt and cover with 180 ml of boiling water. Cover with a lid and simmer for 15-17 minutes. Remove from the heat, drain in a sieve, then sit the sieve on top of the hot pan and cover with a clean tea towel. Leave to steam dry for at least 10 minutes.

Combine the remaining salad ingredients in a bowl (except for the oil and lemon juice) and lightly season. When the quinoa has steamed dry, fluff it up with a fork. While still hot, pour over the oil and half the lemon juice, mix well and season lightly. Combine with the other salad ingredients, squeeze over the remaining lemon and mix well. Set aside.
Add a small splash of oil to a lidded frying a pan and place over a medium high heat. Season the thighs with a little salt and ad d them skin side down to the pan when hot. Fry for 2 minutes on each side until golden and crisp. Turn them over once more, add the pomegranate seeds, any marinating liquid and a splash of water. Cover, reduce the heat to low and continue to cook for a further 3 minutes until cooked through (the juices should run clear when you insert a skewer). Uncover and leave to rest for 3 minutes.
Cut the thighs into thirds and sit them on top of the salad, spooning over the cooking juices and cooked pomegranate seeds.
Taken from Home Cook by Thomasina Miers, published by Guardian and Faber Publishing
Photography by Tara Fisher

Thomasina Miers’ Honey and Walnut Tart

Feeds eight to ten

For the pastry
130 g butter, chilled
50 g caster sugar
Finely grated zest of 1 lemon
225 g plain flour, plus extra to dust
¼ teaspoon fine salt
1 egg, lightly beaten

For the filling
200 g your favourite local honey
60 g dark muscovado sugar
40 g soft light brown sugar
100 g butter
¼ teaspoon mixed spice
½ teaspoon vanilla extract
¼ teaspoon fine salt
½ teaspoon lemon juice
350 g shelled walnuts, two thirds bashed into rough crumbs, the rest left in halves
2 large eggs, lightly beaten

To make the pastry, blitz together the butter, sugar and lemon zest in a food processor. Pulse in the flour and salt until just combined then briefly beat in the egg. Remove the dough from the mixer and knead to bring together, working it as little as possible. Shape into a disc and roll out onto a lightly floured surface to 5 mm thick and large enough to generously fit a 23 cm loose bottomed, fluted tart tin. roll the pastry around the rolling pin, then lift and unroll it into the tin. press the pastry well into the sides and corners of the tin using your knuckles. Cover loosely with cling film and chill in the fridge for 30 minutes.

Preheat the oven to 200C/gas 6 and place a flat baking sheet in the oven to heat up.

Line the pastry with baking parchment and fill with baking beans. Slide the tart tin onto the heated baking sheet in the oven and blind bake for 20 minutes. Remove the beans, trim the pastry with a sharp knife and bake for a further 7 minutes or until golden. Remove from the oven and reduce the oven temperature to 180C/gas 4.

Meanwhile gently heat the honey, sugars and butter in a pan until the sugar has dissolved. Remove from the heat and stir in the mixed spice, vanilla, salt, lemon juice and crumbled walnuts. Stir in the beaten eggs until the mixture has emulsified and spoon into the baked tart case. Top with the whole walnuts and slide back into the oven for 20-25 minutes until nut brown and set. Allow to cool before removing from the tin.

Serve in slices with softly whipped cream or ice cream

Home Cook by Thomasina Miers, published by Guardian and Faber Publishing
Photography by Tara Fisher


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