It came as quite a surprise to many to discover that one of the several ‘hats’ I wear is Honorary Council General for Sri Lanka to Ireland…

The 3,000 plus Sri Lankan community in Ireland are of course aware but it wasn’t until the tragic events in late April when I attended mass in the St Mary’s Pro Cathedral, celebrated by Archbishop Martin for the victims of the massacre that my connection became more public.

I accepted the honorary role in November 2017 on the invitation of Prime Minister Ranil Wickremesinghe…. who visited Ireland and Ballymaloe Cookery School over Christmas period in 2015.

I’ve visited Sri Lanka many times, an astoundingly beautiful country, lush, green and fertile with delicious food and warm and friendly people who have endured  many years of turbulence but had recently become accustomed to a more peaceful era.

Sri Lankan tea is some of the finest in the world. I’ve visited the tea plantations and seen at first hand the care and dedication that is involved, from the hand picking of the ‘tips’ of the Camellia Sinensis, tea bush to the drying, withering, grading….

It is important that the Sri Lankan tea industry remains glyphosate free at a time when there is a growing concern worldwide among scientists and the general public about the toxic effects of pesticides.

Cinnamon is another top quality Sri Lankan ingredient that few other countries can equal.

True cinnamon is native to the lush tropical forests of southern Sri Lanka. The gentle coastal hills are especially suited to the growth of cinnamon. Wars have been fought over this spice. In 1505 the Portuguese sailed to that part of the world in search of cinnamon so they could cut out the Arab middlemen. In those days it was gathered from wild trees but when the Dutch succeeded the Portuguese the first plantations were sown and cinnamon has been flourishing ever since.

On my last trip to Sri Lanka I wanted to see the process of cinnamon production for myself so I visited Mirissa Hills, a working cinnamon Estate with 360 degree views over Weligama Bay. Thilak the general manager, showed us around the estate which grows both cinnamon and galangal and explained the whole process. On our way to the plantation we passed the little temple to Pathini, The Buddhist God of cinnamon. The air was filled with the scent of cinnamon.

The cinnamon is still harvested and peeled in the same time honoured way by the skilled Salagama caste. It cannot be mechanised and the process has survived virtually unchanged since ancient times.

The cinnamon peelers go into the fields early in the morning. They choose twigs about 5 feet long and about 1 ½ inches thick –  straighter are easier to peel.  Shoots or leaves are trimmed with a sharp curved machete. The skill has been passed down from generation to generation over the centuries. The peelers sit cross legged on hessian sacks on the floor in the peeling shed with their bundle of cinnamon sticks by their side. They need just three tools, a curved peeler, a brass rod and a small sharp knife called a kokaththa.

First the outer dark leathery layer is shaved off; this is returned to the cinnamon fields for compost.

When the peelers have several layers of precious inner bark they carefully layer them inside each other, over lapping to create a four foot quill.

These are carefully laid on strings of coconut coir hanging beneath the tin roof. It takes eight days, away from sunlight for them to curl and dry. They will then be rolled tightly, and allowed to dry for a further ten days. The cinnamon ‘quills’ are then tied into large bundles to sell in the market where they will be precisely cut into the cinnamon sticks we know.

Real cinnamon is known to be a natural ‘cholesterol buster’, unlike it’s inferior and cheaper relation cassia, which is often passed off as cinnamon.

How to know the difference….true cinnamon comes from the thin pliable bark of the Cinnamomum Verum trees. This cinnamon is softer, flakier and paler than cassia which too has it’s place but the flavour is more acrid than sweet, gentle and aromatic. This is the Sri Lankan cinnamon, which I use at Ballymaloe Cookery School,  perfumes for both sweet and savoury dishes.

Hard quills or ‘bark like’ pieces are more likely to be cassia so save those for vegetarian curries if you don’t have true cinnamon. Always try to buy cinnamon whole and grind it yourself, ready ground cinnamon is regularly cut with the less expensive cassia. So it’s darker in colour and has a more aggressive flavour. I’ve had many questions about Sri Lankan food, is it similar to Indian food, hotter, spicier…..? In fact it is a wonderful melange of Indian, Indonesian and Dutch flavours reflecting the countries history as a spice producer and trading post over several centuries.

In this column I will introduce you to some of my favourite Sri Lankan dishes.

Sri Lankan Beetroot Curry

Serves 4

2-3 tablespoons sunflower oil

3 cloves garlic, chopped

50g (1¾oz) red onion, chopped

5 Curry leaves

8cm (3inch) piece of cinnamon stick

500g (1lb 2oz) beetroot, peeled and cut into 4cm (1½in) cubes

1½ teaspoon untoasted curry powder

10 fenugreek seeds

5 green chillies

225ml (8fl.oz) coconut milk, whisked

Salt and freshly ground pepper

Put oil in a deep frying pan over a medium heat, add the chopped garlic, onion, curry leaves, curry powder and cinnamon to the pan, stir and cook for 2 minutes.   Then add the beetroot, stir and add the fenugreek seeds,  chillies and some salt.   Bring to the boil, add the coconut milk, and continue to cook for about 20 minutes or until the beetroot is tender.  Season to taste. 

Sri Lankan Carrots with Shallots and Green Chilli

Shallots add extra sweetness to this simple spiced carrot dish which can be fully prepared ahead and gently heated later.

Serves 4

2 tablespoons sunflower or olive oil

60g shallots peeled and chopped

450g medium carrots peeled and cut into 2cm dice

½ green chilli, deseeded and chopped

1 teaspoon freshly ground cumin

1 teaspoon freshly ground coriander

½ teaspoon freshly ground fennel seeds

1/8 teaspoon turmeric

½ teaspoon salt

Freshly ground pepper (a few grinds)

175ml coconut milk, from a well-shaken can.

Put the oil into a heavy, low sided pan and set over a medium heat. When the oil is hot, add the shallots and green chilli. Stir and fry for about 2 minutes or until the shallots have softened a bit. Add the carrots, cumin, coriander, fennel, cayenne pepper, turmeric, salt and pepper and continue to fry, stirring at the same time, on a medium heat for about 2 – 3 minutes. Add the coconut milk and bring to a simmer. Cover, reduce the heat to low, and simmer very gently for 15- 20 minutes. Taste and correct seasoning.

Shredded Chicken and Toasted Coconut Salad

Salad

500g (18 oz) shredded free range chicken
3 tablespoons finely shaved coconut flesh
6 spring onions, finely sliced
2 red chilli
1 cucumber, peeled and julienned
3 tablespoons mint leaves, shredded
2 tablespoons coriander leaves
3 finely sliced shallots
5 kaffir lime leaves, very finely shredded
6 shallots fried

Dressing

100ml (3½ fl oz)  coconut cream
2 tablespoons fish sauce
2 tablespoons palm sugar
3tablespoons lime juice
1 red chili,  thinly sliced
2 kaffir lime leaves,  thinly chopped

For the dressing, mix all the ingredients together except the fried shallots. Adjust the seasoning to taste with more fish sauce or lime juice accordingly.
Salad, mix together all the ingredients with some of the dressing, pile in a bundle on the plate then sprinkle the fried shallots and some more coconut shavings. Finish with a drizzle of the dressing and serve immediately.

Cinnamon Swirls

For cinnamon scones, just roll out the dough to 1 inch (2.5cm) thick and stamp or cut into scones and dip the egg – washed tops in cinnamon sugar.

Makes 18-20 scones, using a 3 inch (71/2 cm) cutter

2lb (900g) plain white flour

6oz (175g) butter

pinch of salt

2oz (50g) castor sugar

3 heaped teaspoons baking powder

3 free-range eggs

16fl oz (450ml) approx. full cream milk to mix (not low fat milk)

Egg Wash (see recipe)

Cinnamon Sugar

2oz (50g) granulated or Demerara sugar mixed with 1 teaspoon ground cinnamon for the top of scones

Cinnamon Butter

150g (5oz) butter

250g (9oz) pale brown sugar

1 tablespoon ground cinnamon

Preheat the oven 250ºC/475ºF/Gas Mark 9.

First make the Cinnamon Butter.

Cream the butter, sugar and cinnamon together and beat until light and fluffy.

Sieve the flour into a large wide bowl, add a pinch of salt, the baking powder and castor sugar.  Mix the dry ingredients with your hands, lift up to incorporate air and mix thoroughly.

Cut the butter into cubes, toss well in the flour and then with the tips of your fingers, rub in the butter until it resembles large flakes.  Make a well in the centre.  Whisk the eggs with the milk, pour all at once into the centre.  With the fingers of your ‘best

hand’ outstretched and stiff, mix in a full circular movement from the centre to the outside of the bowl.  This takes just seconds and hey presto, the scone dough is made.  Sprinkle some flour on the work surface.  Turn out the dough onto the floured board.  Scrape the dough off your fingers and wash and dry your hands at this point.  Tidy around the edges, flip over and roll or pat gently into a rectangle about 3/4 inch (2cm) thick. 

Spread the soft cinnamon butter over the surface. Roll up lengthwise and cut into pieces about 2 inches (5cm) thick.

Brush the tops with egg wash (see below) and dip the tops only in cinnamon sugar.  Put onto a baking sheet fairly close together.

Bake in a preheated oven for 10-12 minutes or until golden brown on top.

Egg Wash

Whisk one egg thoroughly with about a dessertspoon of milk.  This is brushed over the scones to help them brown in the oven. 

Ahilya Iced Tea

Makes

2 litres (3 1/2 pints) of water

2 small pieces cinnamon or cassia slivers

2 black cardamom

25 cloves

230g (8 1/4oz) granulated sugar

2 English breakfast tea bags

juice of 7 limes (200ml/7fl oz approx.)

In a saucepan, bring the water to the boil with the spices, sugar and tea bags.  Remove the tea bags.  Simmer for 5 minutes. Cool, add the juice of 7 limes or less depending on size.

This iced tea can last for 5 days. Serve chilled with 2 mint leaves in each glass of iced tea.

Orange Blossom Iced Tea 

1.5 litres (2 1/2 pints/6 1/4 cups) water
2 Earl Gray tea bags

225-300ml (8-10fl oz) base sugar syrup 
2 teaspoons orange blossom water
4 springs of fresh mint
1 orange, cut in thin slices, skin and all

Bring the water to a boil in a pan, add the tea bags and stir around. Turn off the heat and leave to steep for 15 minutes.

Remove the tea bags, add the sugar syrup and blossom water and stir to mix. Decant into a bottle or jug and push in the mint sprig and orange slices. Place in the fridge to cool entirely. Serve with loads of ice.

Pimp your tea – crush some fresh mint leaves at the bottom of a lowball glass, add a shot or two of rum, top up with ice and iced tea and lots of ice.

Sugar Syrup

200g (7oz) sugar

200ml (7fl oz) water

1 tablespoon glucose or honey 

Mix everything together in a small pan and bring to the boil over a high heat, then reduce the heat and simmer for 2 minutes.  Leave to cool, then transfer to a clean bottle or other container and store in your fridge for up to a week.

Cinnamon Meringue with Plums and Cream

If the plums are ripe and juicy there’s no need to poach them, just stone and dice.

Serves 6

2 egg whites, preferably free range

110g (4oz) icing sugar

1/2 scant teaspoon of powdered cinnamon

Filling

300ml (10fl oz) whipped cream

225g (8oz) poached plums, drained (see recipe)

Garnish

little sprigs of mint or lemon balm

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

Check that the bowl is dry, spotlessly clean and free from grease.

Mark 2 x 7 inch (19cm) circles on silicone paper or a prepared baking sheet.  Put the egg whites into a spotlessly clean and dry bowl. Add all the icing sugar except 2 tablespoons (2 American tablespoons + 2 teaspoons). Whisk until the mixture stands in firm dry peaks. It may take 5-8 minutes. Sieve the cinnamon and the remaining icing sugar together and fold in carefully.

Divide the mixture between the two circles and spread evenly with a palette knife.  Bake immediately in the preheated oven for 45 minutes or until set and crisp.  Allow to cool.

For this recipe poach the plums for 20 mins approximately.  Allow to get cold, then drain (save the syrup for a plum jelly or use as a base for ‘plumade’.  (Note: half the poached plum recipe will be adequate (see recipe below).

To assemble

Sandwich the meringues together with the drained poached plums and whipped cream, reserving a little fruit and cream for decoration.    Decorate with rosettes of whipped cream.  Garnish with little sprigs of mint or lemon balm.

Note

The meringue discs will keep for several weeks in a tin.

Poached Plums

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

Serves 4

350g (12oz) sugar

450ml (16fl oz) cold water

900g (2lbs) fresh Plums, Victoria, Opal or those dark Italian plums that come into the shops in Autumn

Put the sugar and water into a saucepan, bring slowly to the boil. Tip in the plums and poach, cover the saucepan and simmer very gently until they are about to but not quiet beginning to burst.  Turn into a bowl, serve warm with a blob of softly whipped cream.  Divine!

*The poached plums keep very well in the fridge and are delicious for breakfast without the cream!

Note: If plums are sweet use less sugar in syrup

Irish Tea Barmbrack

This is a more modern version of barmbrack, now commonly called a ‘tea brack’ because the dried fruit is soaked in tea overnight to plump it up (rather than boiled as in the recipes above). This little gem of a recipe is much easier to make at home than the Halloween Barmbrack (see recipe).

Even though it is a very rich bread, in Ireland it is traditionally served sliced and buttered.

Yields about 12 slices (eat the crusts, too!)

110g (4oz) sultanas

110g (4oz) raisins

110g (4oz) currants

50g (2oz) natural glace cherries, halved or quartered

300ml (10fl oz) hot tea

1 organic egg, whisked

175g (6oz) soft brown sugar

225g (8oz) self-raising flour

1 level teaspoon mixed spice

50g (2oz) homemade candied peel (see recipe)

450g (1lb) loaf tin – 12.5 x 20cm (5 x 8in) OR 3 small loaf tins 15 x 7.5cm (6 x 3in)

Put the dried fruit and cherries into a bowl. Cover with hot tea and leave to plump up overnight.

Next day, line the loaf tin with silicone paper.

Preheat the oven to 180°C/350°F/gas mark 4.

Add the whisked egg, soft brown sugar, flour and mixed spice to the fruit and tea mixture. Stir well. Put the mixture into the lined loaf tin.

Cook in for about 1 1/2hours or until a skewer comes out clean.

Leave to cool on a wire rack.

Keeps very well in an airtight tin.

Monday next, May 20^th, is World Bee Day, so a whole column this week on honey, nature’s most delicious, interesting and bio diverse sweetener.

Honey has long been prized for its medicinal properties, now backed up by modern medicine and a growing body of scientific research. I’m a big honey aficionado….

Ancient Ireland was known as the Land of Milk and Honey and coincidently the name Ballymaloe means the Townland of Sweet Honey. The anglicized version of the Irish Baile Meal Luadh â€“ meal means honey and luadh means soft or sweet. These names entered into the language over 2,000 years ago and would always have reflected a particular attribute of that place. So Ballymaloe must have been well known for the quality of the honey from surrounding the area.

Here at Ballymaloe Cookery School we have some hives in the pear and apple orchard looked after by our local bee keeper… beautiful honey…

Both honey and bees are utterly intriguing, the colour, flavour and aroma of honey reflects the flora from which the bees collect the nectar. Heather honey tastes and smells quite different from mixed flower or apple blossom, ivy, rapeseed…..

Honeys from further afield have their own distinctive taste. Lavender honey captures the aromatic essence of the lavender plant as does chestnut, orange or acacia blossom. Honey from pine forests which I also love, tends to be more resinous and a deeper amber colour.

The New Zealanders did a brilliant marketing job on Manuka honey when they discovered that is was most effective in killing antibiotic resistant infections such as MRSA. But it’s not the only honey with these and many other healing attributes. Raw honey is increasingly being used to treat, difficult to heal, wounds and burns. Other studies have shown its efficacy as a cough soother.

Raw honey is the term used for honey that has not been heat treated to extract the honey from the combs. It still has its full complement of antioxidants, enzymes and antibacterial properties. It looks paler in colour, and sets almost solid in the jar. Here in Ireland we have an astonishingly wide range of honeys. Check out the local bee keeper/s in your parish. I seem to favour honey from small local producers. Talk to the beekeeper, hear the story, each honey will taste different and contain the antibodies and enzymes of the area, which help to counteract eczema and hay fever. Look out for city bee keepers too. The Dublin Honey Project is intriguing as is Belfast Bees;  there are similar projects in London, Paris, New York, Sydney ….

How about keeping bees yourself? It’s really thrilling to have your own honey. It’ll be slightly different every year depending on what the bees are feeding on and the prevailing weather. If the idea of doing the bee keeping yourself doesn’t appeal, contact your local bee keeper, they are often delighted to have few more hives. Particularly in an organic garden or on a rooftop in an urban or rural area where there are little or no pesticides…. Scientists are now convinced that neonicotinoids have been damaging vital bee colonies and have a dramatic impact on eco systems that support food production and wild life.

The EU banned the use of neonicotinoids in 2018 after a major report from EFSA concluded that the widespread use of these chemicals is in part responsible for the plummeting number of pollinators, vital for global food production – they pollinate ¾ of all crops. Finally,  governments appear to be listening to their citizens concerns, so hopefully the bee numbers will begin to recover. Nature given half a chance has an amazing ability to heal and regenerate.

Honey is not only brilliant lathered on toast, I regularly add a spoonful to savoury dishes, dressings and salads to balance acidity and add a sweet- sour element. Chefs are caramelizing honey to add a bitter note to some desserts….Have several types in your pantry, so you can experiment with different characteristics. We love to have a whole honey comb for our guests at breakfast and if you’re crafty you can make a candle from the left over wax….

Here are a few suggestions for some of my favourites…

Toasted Granola

A toasted grain cereal

Serves 20

12oz (350g) honey

8fl oz (225g) oil e.g. sunflower

1lb 1oz (470g) jumbo organic oat flakes

7oz (200g) organic barley flakes

7oz (200g) organic wheat flakes

3 1/2oz (100g) organic rye flakes

5oz (150g) seedless raisins or sultanas

5oz (150g) peanuts/hazelnuts, or cashew nuts split and roasted

2 3/4oz (70g) wheatgerm and /or millet flakes

2oz (50g) chopped apricots, (chopped dates are nice too)

toasted sunflower or pumpkin seeds are also delicious

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

Mix oil and honey together in a saucepan, heat just enough to melt the honey.  Mix well into the mixed flakes. Spread thinly on two baking sheets.

Bake in the preheated oven for 20-30 minutes, turning frequently, making sure the edges don’t burn. It should be just golden and toasted, not roasted!

Allow to get cold.  Mix in the raisins or sultanas, roasted nuts, toasted seeds, chopped dates, apricots and wheatgerm.  Store in a screw top jar or a plastic box, keeps for 1-2 weeks.

Serve with sliced banana, milk or yoghurt.

Salad of Ardsallagh Goats Cheese with Rocket Leaves and Local Honey

Such a simple combination but surprisingly delicious.

Serves 4

4 handfuls rocket leaves

2 soft Ardsallagh Goats cheeses

1 tablespoon best quality local honey

maldon sea salt

coarsely ground black pepper

olive oil

1 lemon

Divide the rocket leaves between 4 large plates or 1 large flat serving plate.  Slice or dice the goat’s cheese and sprinkle on rocket leaves.  With a teaspoon, drizzle the honey over the rocket and cheese in a grid pattern.  Drizzle the salads with olive oil and a squeeze of lemon juice.  Finally, season with sea salt and black pepper and serve.

Kinoith Garden Salad with Mustard and Honey Dressing

The herb and vegetable gardens beside the Ballymaloe Cookery School are bursting with a myriad of lettuce and salad leaves and edible flowers. The gardens are open to the public every day except Sundays.

A selection of fresh lettuces and salad leaves:

eg. Butterhead lettuce

Oakleaf lettuce

Iceberg lettuce

Lollo Rosso

Frisee

Mesclum or Saladisi

Red Orah

Rocket (Arugula)

Edible chrysanthemum leaves

Wild sorrel leaves or buckler leaf sorrel

Wild garlic leaves

Salad Burnet

Pennywort

Borage or Hyssop flowers

Young Nasturtium leaves and flowers

Marigold Petals

Chive or wild garlic flowers

Herb leaves eg. lemon balm, mint, flat parsley, golden marjoram, annual marjoram, tiny sprigs of dill, tarragon or mint.

Green Pea Shoots or Broad Bean tips

Tiny Chard & Beetroot leaves

Mustard and Honey Dressing

150ml extra virgin olive oil

50ml white wine vinegar

Salt and freshly ground pepper

2 teaspoons honey

2 heaped teaspoons wholegrain honey mustard

2 cloves garlic crushed

First make the dressing: Mix all the ingredients together and whisk well before use.

Wash and dry the lettuce and salad leaves.  If large, tear into bite sized bits. Put in a deep salad bowl, add the herb sprigs and edible flowers.  Toss, cover and chill in a refrigerator until needed.   Just before serving toss the salad in just enough dressing to make the leaves glisten, save the remainder of the dressing for another day.

Salad of Beetroot with Raspberries, Honey and Mint

Serves 4

2 cooked beetroot, peeled and very thinly sliced on a mandolin

24 raspberries

16 small mint leaves

honey

extra virgin olive oil

lemon juice

Maldon sea salt

cracked black pepper

Divide the sliced beetroot between 4 white plates.

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

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

Note

I sometimes place a few teaspoons of thick yoghurt or labne on the salad when assembling.

If the mint leaves are a bit coarse as they sometimes are in late Summer, remove the spine, roll and slice into a chiffonade instead.

Moroccan Chicken Tagine with Tomatoes and Honey

Serves 4

This wonderful Moroccan dish, which Claudia Roden gave us, derives its special flavour from the tomatoes in which it cooks ( there are mountains of them which reduce to a thick sauce ) and from the honey which comes in at the end.

1 free-range chicken

3 tablespoons butter or oil

salt and freshly ground pepper

1 onion, grated

1 clove garlic , crushed

1-2 teaspoons cinnamon

¼  teaspoon ginger

A pinch of saffron (optional )

1 ½  kg ( 3lb ) very ripe tomatoes , skinned and cut into pieces or 3 tins x 14ozs

2 tablespoons honey (with a good perfume like Hymettus )

For the garnish

50g ( 2oz ) blanched almonds ( optional)

oil (optional)

1 tablespoon sesame seeds

It is considered more elegant to cook and serve the chicken whole but more sensible to cut it into pieces . Claudia prefers to cut it into quarters as this ensures that the flesh is impregnated with the sauce at all times .

Put the pieces in a large pot with the butter or oil, salt, pepper onion, garlic and spices , and the tomatoes Cook gently , covered, stirring and turning the chicken over frequently until it is so tender that it can be easily pulled off the bone.

Remove the chicken and reduce the tomato sauce further to a thick cream

which sizzles in the separated fat. Stir often and take care that the bottom does not stick or burn when the tomatoes begin to caramelize. Then stir in the honey and put the chicken back to heat it through.

Fry the almonds in oil or toast them and toast the sesame seeds in a dry frying pan or under the grill.

Serve the chicken hot covered with the sauce and garnish with almonds and sesame seeds.

Rachel’s Date and Almond Honey Cake

This fantastically dense, moist cake has echoes of sticky toffee pudding. It contains no refined sugar, all the sweetness coming from the honey and dates, while the wholemeal flour imparts its lovely nutty flavour.

Serves 6–8

100g (3oz) chopped dates


200g (7oz) butter, softened, plus extra for greasing

200g (7oz) honey, plus 2 tablespoons for drizzling

3 eggs

100g (3 1/2oz) ground almonds

125g (4 1/2oz/generous 1 cup) wholemeal flour

1 1/2 teaspoons baking powder

25g (1oz) flaked almonds

20cm (8 inch) diameter cake tin with 6cm (2 1/2 inch) sides

Preheat the oven to 180°C/350°F/Gas Mark 4, then butter the sides of the cake tin and line the base with a disc of baking parchment.

Place the tin on a baking sheet, as some butter may seep out during cooking if you are using a spring-form cake tin.

Place the dates in a saucepan and pour in 50ml (2fl oz) of water. Set over a high heat and cook for 2–3 minutes or until soft, then remove from the heat and set aside.

Cream the butter and the 200g (7oz) of honey until soft in a large bowl or in an electric food mixer. Whisk the eggs together in a small bowl for a few seconds until just mixed, then gradually add them to the creamed butter and honey mixture, beating all the time.

Stir in the cooked dates, along with any remaining cooking liquid, followed by the ground almonds, then add the flour and baking powder and fold in gently to incorporate. Tip the mixture into the prepared tin, smoothing the surface gently with a palette knife, then scatter the flaked almonds evenly over the top.

Place in the oven and bake for 45–50 minutes or until a skewer inserted into the centre of the cake comes out clean. It will be quite dark-looking, but don’t worry – the cake will be perfectly moist inside.

Remove from the oven and allow to cool in the tin for 10 minutes. Loosen the sides using a small, sharp knife and carefully remove the cake from the tin before transferring to a cake stand or plate.

Use a skewer to pierce a few holes in the top of the cake, then drizzle over the 2 tablespoons (2 1/2 American tablespoons) of honey and allow to cool before cutting into slices to serve.

A few weeks ago I got a letter from a regular reader who hails from County Kerry – a busy ‘working’ Mum, who tells me that she loves many of my simple recipes but complained that of late, the recipes were a bit ‘cheffy’ and not for the average working family with ravenously hungry teenagers returning home from college. â€œThey want plenty of delicious, home cooked meals, not tiny exotic dishes”.

By coincidence, the week before the recipes were from the Guild of Irish Food Writers Awards so were indeed ‘cheffy’ and time consuming. Vera gave me a nice ‘long wish list’ of suggestions – a healthy brown loaf, a nice saucy casserole, a few one pot dishes, a large, easy chocolate cake, a few tray bakes and tasty ways to cook Irish grown vegetables.

How about swede turnips, cabbage and carrots? Good girl yourself, Vera – love to hear people wanting to go out of their way to buy Irish produce.

“How about a savory bread and large quiche, a tasty lasagna and salads?” she asks…..

There were more than enough requests to keep me going for several columns. I love to get letters like this, it stops me in my tracks and reminds me to include more delicious simple recipes in my column – almost back to my Simply Delicious days – Thank you Vera…..

By coincidence, I had just sent the final proofs of a new book, that should be in the shops next September, into my publishers, One Pot Feeds All â€“ I wrote this book especially for all of you super busy people who dash home through the traffic, tired and exhausted from work, pick up a bag of groceries but still want to cook a wholesome meal from scratch or your family.

So there are 130 delicious lunch recipes for one pot, one casserole, one roasting tin, coming your way later this year. Home cooking is by far the most important in the end.  Meanwhile I’ll get started on Vera’s list which I hope many other readers will also enjoy….

Brown Soda Bread in a Tin

This is a more modern version of Soda Bread, couldn’t be simpler, just mix and pour into a well-greased tin.  This bread keeps very well for several days and is also great toasted. We use Howard’s One Way flour for this but seek out Macroom and Dunany Organic Flour also, each have their own unique flavour.

Makes 1 loaf or 3 small loaves

400g (14ozs) stone ground wholemeal flour or a wholemeal flour of your choice

75g (3ozs) white flour, preferably unbleached

1 teaspoon salt

1 level teaspoon bread soda, sieved (Bicarbonate of Soda/Baking Soda)

1 egg, preferably free range

1 tablespoon arachide or sunflower oil, unscented

1 teaspoon honey or treacle

425ml (15fl ozs) buttermilk or sourmilk approx.

sunflower or sesame seeds (optional)

Loaf tin 23×12.5x5cm (9x5x2in) OR 3 small loaf tins 5.75 inches (14.6cm) x 3 inches (7.62cm)

Preheat oven to 200ºC/400ºF/Gas Mark 6.

Put all the dry ingredients including the sieved bread soda into a large bowl, mix well. Whisk the egg, add the oil and honey and buttermilk. Make a well in the centre of the dry ingredients and pour in all the liquid, mix well and add more buttermilk if necessary. The mixture should be soft and slightly sloppy, pour into an oiled tin or tins – using a butter knife, draw a slit down the middle. Sprinkle some sunflower or sesame seeds on the top. Bake for 60 minutes approximately (45-50 minutes for small loaf tins), or until the bread is nice and crusty and sounds hollow when tapped. Cool on a wire rack.

Swede Turnip and Bacon Soup with Parsley Oil

Swedes and turnips are ridiculously cheap and super versatile, this soup is filling, nutritious and super delicious. Drizzle it with parsley or wild garlic oil and you’ve got a chic starter worthy of a posh dinner party.

 Serves 6-8

1 tablespoon sunflower oil

150g (5oz) rindless streaky bacon cut in 1cm (1/2 inch) dice

110g (4oz) onions, chopped

110g (5oz) potatoes, diced

350g (12oz) swede turnips, diced

salt and freshly ground pepper

900ml (1 1/2 pints) homemade chicken stock

cream or creamy milk to taste

Parsley Oil

50ml (2fl oz) extra virgin olive oil

50g (2oz) parsley, chopped

Garnish

fried diced bacon or chorizo

tiny croutons

flat parsley sprigs or coarsely chopped parsley

First make the Parsley Oil.

Whizz the parsley with the olive oil until smooth and green.

 Next make the soup.

Heat the oil in a saucepan, add the bacon and cook on a gentle heat until crisp and golden. Remove to a plate with a slotted spoon and keep aside.

Toss the onion, potato and turnip in the oil.  Season with salt and freshly ground pepper. Cover with a butter wrapper to keep in the steam, and sweat on a gentle heat until soft but not coloured, about 10 minutes. Add the stock, bring to the boil and simmer until the vegetables are fully cooked.  Liquidise, taste, add a little cream or creamy milk and some extra seasoning if necessary. 

 To Serve.

Serve with a mixture of crispy bacon, tiny croutons and chopped parsley sprinkled on top.

Super Quick Buttered Cabbage

 This method takes only a few minutes to cook but first the cabbage must be carefully sliced into fine shreds.  It should be served the moment it is cooked.

1 lb (450 g) fresh Savoy cabbage

1-2 oz (25-50g/1/4-1/2 stick) butter

salt and freshly ground pepper

a knob of butter

Remove the tough outer leaves from the cabbage.  Divide into four, cut out the stalks and then cut into fine shreds across the grain.  Put 2-3 tablespoons (2-3 American tablespoons + 2-3 teaspoons) of water into a wide saucepan with the butter and a pinch of salt.  Bring to the boil, add the cabbage and toss constantly over a high heat, then cover for a few minutes.  Toss again and add some more salt, freshly ground pepper and a knob of butter.  Serve immediately.

Chicken Paprikash

In Hungary, Paprikash would be served with nokedli, similar to German spaetzle but pasta or mashed potato works well also.

Serves 8

2 tablespoons lard (traditional) or clarified butter

1.8 Kgs organic, free range chicken thighs and drumsticks (bone in for extra flavour)

250g (9oz) onion, peeled and coarsely chopped

2 cloves of garlic peeled and crushed

500g (1 lb) ripe tomatoes, peeled and coarsely chopped

250g (9oz) large red pepper, seeded and diced (approx. ½ inch)

450 mls (16 floz) chicken stock

3 tablespoons sweet Hungarian paprika or 2 tablespoons sweet paprika and one of smoked paprika

Generous teaspoon of salt, lots of freshly ground black pepper

250g tub sour cream (crème fraiche)

2 floz double cream

60-80g (2 – 3oz) Roux

Flat leaf parsley, coarsely snipped

Melt the lard or clarified butter in a frying pan over a medium heat. Brown the chicken pieces in batches on all sides, transfer to a casserole. Add the diced onion, garlic, tomato and pepper to the frying pan, toss for 2 – 3 minutes, add the paprika, salt and freshly ground black pepper ( careful not to burn the paprika or it will be bitter).

Add to the chicken in the casserole. Deglaze the pan with the chicken stock. Stir and bring to the boil to dislodge all the flavour from the pan. Pour into the casserole, bring back to the boil and simmer for 40 -50 minutes or until the chicken is fully cooked.

Strain the liquid off the Paprikash, add the crème fraiche and cream, bring back to the boil thicken with roux to a light coating consistency. Pour over the chicken, return to the boil, taste and correct the seasoning. Scatter with snipped flat leaf parsley and serve with pasta or mashed potato.

Note: this stew becomes even better when made a day or two ahead and reheats brilliantly.

Cynthia’s Buttermilk Chocolate Cake

From the Ballymaloe Cookbook by Myrtle Allen.

In 1945 the young Farmers’ club of America – the ‘4H  Clubs’ inaugurated the International Farm Youth Exchange scheme (IFYE).  They sent young delegates to stay with farming families in Western European countries and too young European farmers back in exchange.  These young people are always well informed and skilled in the crafts of the farm and farm home.

In 1955, a young American girl called Cynthia Recird came to stay with us at Ballymaloe under this scheme.

One day she undertook to cook family lunch and produced her ‘Cocoa Cake’ for sweet which became standard fare in Ballymaloe.

Makes 36 bites/19 squares/12 slices

225g (8ox/1 3/4 cups) flour

1 teaspoon baking powder

pinch of salt 

1/4 teaspoon bicarbonate of soda

50g (2oz) cocoa

350g (12oz/1 1/2 cups) sugar

110g (4oz/1 stick) softened butter

225ml (8fl oz/1 cup) sour milk or buttermilk

1 teaspoon vanilla extract 

2 organic eggs 

Chocolate Icing 

300g (10oz/2 1/4 cups approx) icing sugar

1 1/2 teaspoons cocoa

2 teaspoons melted butter 

35ml (1 1/3fl oz/scant 1/4 cup) coffee

cocoa for dusting 

300ml (10fl oz softly whipped cream)

Line a 22.5cm (9 inch) square tin or

3 x 17.5cm sandwich tins with parchment paper

Sieve the dry ingredients together into the bowl of a food mixer.  Add the soft butter, buttermilk and vanilla extract.  Beat for two minutes.  Add the eggs one by one.  Beat for a further 2 minutes.  Fill into the prepared tin or tins.  Bake in a moderate oven 180C/350°F/Gas Mark 4 for 20-25 minutes.  Cool on a wire rack.  

Sieve the sugar and cocoa together.  Beat in the butter and moisten with coffee to a spreading consistency. 

Ice the top and sides of the cake or sandwich the two rounds together with the icing.  Cut into squares or slices.

Serve with softly whipped cream.

Lemon Drizzle Squares

Who doesn’t love lemon drizzle – problem here Vera, they’ll snaffle them far too fast!

 Makes 24

 6oz (175g) really soft butter

5oz (150g) castor sugar

2 eggs, preferably free range

6oz (175g) self-raising flour

Lemon Drizzle

freshly grated rind of 1 lemon

freshly squeezed juice of 1-2 lemons

4oz (110g) castor sugar

10 x 7 inch (25.5 x 18 cm) swiss roll tin, well-greased or lined with parchment paper

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

 Put the butter, castor sugar, eggs and self-raising flour into a food processor. Whizz for a few seconds to amalgamate. Spread evenly in the well buttered tin. Bake in the preheated oven for 20-25 minutes approx. or until golden brown and well risen. Meanwhile mix the ingredients for the glaze. As soon as the cake is cooked, pour the glaze over the top, leave to cool. Cut into squares.

Note

In Winter when the butter is harder to cream, we add 2-3 tablespoons of milk to lighten the mixture and texture.

Big fuss on Prime Time recently when An Taisce’s Green Schools Programme with support from the National Climate Change Action and Awareness Programme recommended that schools implement ‘Meatless Mondays’ and encourage children to eat less meat and dairy. The IFA were up in arms and the ensuing debate only served to confuse viewers even further.

So what to do……there’s no denying climate change, it’s a blatantly obvious reality in all our lives and each and every one of us has a responsibility to play our part to mitigate it in our own little way. Cooks and chefs can combat climate change by actively sourcing their product from farmers and food producers who farm sustainably in harmony with nature and by working towards a zero waste policy. The same principals apply to the rest of us, but back to the furore. The farming community overall are responding positively to the challenge and are doing their best to move to more sustainable farming systems but meanwhile there’s nothing to be gained from ‘shooting the messenger’. Best to concentrate on producing the very best meat and dairy products, delicious, nutrient dense food that consumers can truly trust, grass fed, chemical free and free from residues of antibiotics. I’m often asked what exactly is the definition of grass fed? Difficult to get an answer…..

Nonetheless, whether we like it or not it’s time to accept that reduced meat consumption is a trend that is definitely here to stay. Note that multi millions of dollars are being invested in the meat substitute industry. That is not going to change anytime soon so let’s put our efforts here in Ireland into producing REAL quality not quantity and charge enough for it. One can of course be super healthy on a vegetarian diet provided one can source nutrient dense organic vegetables and grains.

I myself am, what’s nowadays termed as a flexitarian and a very happy one at that. I love vegetarian dishes and also eat lots of ‘accidently vegan’ food but love good meat, poultry and fish. However I’m super careful about the quality of the meat and fish I eat. I go to considerable lengths to source organic, free range chicken – considerably more expensive but cheaper in the end because I can get six meals from one plump chicken and a fine pot of broth which in itself is ‘super food’. I also try to find lamb from a local butcher who can find a sheep farmer who finishes his lambs on grass rather than concentrates, the difference in the sweetness of the meat is palpable.

I search for beef from our native breeds, Hereford, Aberdeen Angus, Poll Angus, Shorthorn, Dexter or Moilie. I’m looking for a rich beefy flavor when I enjoy a small steak, a stew and indeed the crucially important offal or organ meats as they are referred to by the excellent Weston A Price Foundation, whose Wise Traditions podcasts and guidelines for optimum nutrition are worth checking out. https://www.westonaprice.org/podcast/

However, it’s really important to remember our farmers who labour day in day to produce the food that nourishes us….. Many are having a really tough time at present, struggling to meet the challenges coming from all directions – the uncertainty caused by Brexit, rising production costs coupled with lower and lower prices at farm gate as the supermarkets force the prices ever lower to provide their customers with cheaper and cheaper food.

We urgently need ‘true cost accountancy’ so consumers understand that cheap food is a myth in health terms and socio economic terms. As tax payers we pay many times over to provide subsidies to support what are in many instances unsustainable systems, to clean up the environment, and our rivers and lakes and to fund the health service.

So the real price of the item is invariably 4 or 5 times the price on the shelf. The biggest threat to our health and food security is the low price of food at the farm gate. Famers, particularly small farmers, are leaving the land in droves all over the world, sad and disheartened because they simply cannot produce the nourishing wholesome food, we say we want for the price they are being paid for it. We are sleep walking into a gargantuan crisis. The non-farming communities  are generally unaware that farmers are fortunate to get 1/3 of the retail price and lucky to be paid months later. What other section is expected to sell their product or services below an economic level and survive…..

I happen to believe that dairy products and good meat and fish are vitally important elements in our children’s diets and am a great fan of butter and organic raw milk from a small dairy herd. It’s interesting to note that the demand for raw milk is growing steadily as people become aware of it’s extra nutritional elements and flavour. Despite the perception it is not illegal to sell raw milk in Ireland, it is available at several Farmers Markets and small shops. Check out Mahon Point Farmers Market, Midleton Farmers Market and Neighbourfood to name a few……

However, in this column I’ll try to persuade you to invest in a beautiful, plump, organic chicken and here’s how to get superb value and 6 delicious meals for two people from it…..

www.cookingisfun.ie

https://www.instagram.com/darina_allen

https://www.instagram.com/ballymaloecookeryschool

How to joint a chicken into four pieces:

Use a filleting or boning knife, and put your index finger along the back of the blade. Use the thumb of your opposite hand as a guide so you can feel where to cut.

•        Put the chicken on a chopping board with its legs away from you.

•        Remove the wishbone from the neck end (add to the stockpot).

•        Turn the chicken around with the legs and cavity towards you.

•        Cut through the loose skin between the left leg and the breast.

•        Push the left leg down with your thumb and upwards with your four fingers to break the ball-and-socket joint.

•        Turn the bird onto its side and cut around the oyster piece so it remains attached to the leg. Ideally remove the drumstick, thigh and oyster in one piece, leaving as little meat as possible on the carcass.

•        Cut along the edge of the left side of the breastbone to loosen the white meat. Using long, sweeping movements, remove the breast in one piece with the wing attached. (Alternatively use a poultry shears to cut through the breastbone and ribs. This adds extra flavour – particularly for a casserole.)

•        Chop off the pointed wing tips and discard if the chicken has been intensively reared; otherwise use in the stockpot or use for a chicken wing recipe.

•        Cut off the pinion at the first joint and keep for the stockpot.

•        Turn the chicken around and repeat on the other side.

•        Chop the carcass and put into the stockpot.

How to joint a chicken into eight pieces:

•        Joint the chicken as per the above instructions.

•        Put one leg skin-side down on a chopping board.

•        Divide the leg into two by cutting through the line of fat at the knuckle between the thigh and drumstick. Repeat with the other leg.

•        Cut the wing from the breast.

•        If desired, detach the skin from the breast by pulling it gently away from the flesh.

•        Cut the breast into two pieces at an angle.

•        Repeat with the second breast.

To prepare a chicken breast

Detach the fillet and cook it separately or use it for another recipe, such as a stir-fry or pasta dish. If the chicken breast is to be pan-fried, you may want to remove the skin; however, if the chicken is free-range and organic the skin is delicious when slowly cooked in a low oven for 20 minutes or so, until crisp.

To prepare chicken wings

If still attached to the carcass, cut the entire wing off the chicken. With the blade of the knife at an angle, cut through the cartilage and joint between the third and second joint. Detach the first joint pinion from the middle joint with a quick chop and add it to the stockpot.

To make Chinese drumsticks or buffalo wings use the wing piece closest to the body. If you have a chopper, chop the end off the narrow bone. Alternatively, cut through the skin around the narrow end of the bone (closest to the middle joint). Push the flesh back down along the bone with the back of your knife, and turn it inside out so it covers the bone at the other end. Marinate and cook as desired.

Sticky Chicken Wings with Fresh Mint

Who doesn’t love chicken wings, use the tips in the stock pot.

Serves 4

16 organic chicken wings

Marinade

2 tablespoons Worcestershire Sauce

6 tablespoons Soy Sauce

1 generous tablespoon honey

a drizzle of olive or sunflower oil

sea salt and freshly ground pepper

8-10 fresh mint leaves

Whisk all the ingredients for the marinade in a bowl, add the chicken wings and toss well, allow to marinade for at least 30 minutes.

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

Spread the wings on a baking tray just large enough to take them.

Cook for 20 to 30 minutes turning occasionally until cooked through, golden and sticky.  Add some of the marinade to the try.  Put the remainder in a saucepan, reduce to a thick glaze – add the chicken wings and toss.  Sprinkle with shredded fresh mint leaves and serve warm, alone or with a green salad.

Real Chicken Nuggets

Everyone loves these crispy chicken nuggets made from local free-range or organic chicken, so much more nutritious. Get the children to help you make them – they love tossing the chicken in a bag of breadcrumbs. Serve with some home-made tomato sauce or relish.

Serves 4                                          

225g (8oz) bread (brown or white)        

1 organic or free range egg                              

125ml (4floz) whole milk                                 

450g (1 lb) organic chicken breast or boneless thighs cut into nuggets

150 g (6 ozs)   flour, seasoned with salt and pepper                  

Preheat the oven to 200°C/400°F/Gas 6

Cut the crusts off the bread. Break into pieces and whizz to fine crumbs in a blender or food processor. Put the breadcrumbs onto a flat plate or into a recycled plastic bag.

Whisk the egg in a large bowl with the milk. Put the well-seasoned flour onto another flat dish. Take one piece of chicken at a time and toss in seasoned flour, then coat with beaten egg and then breadcrumbs. Repeat with all the chicken pieces.

Arrange the crumbed chicken on a lightly oiled baking sheet, and bake in the preheated oven for 10 minutes until browned and crisp and cooked through.

Chicken Breasts with Parmesan

Serves 6

This recipe is simplicity itself but everyone loves it.  It’s also delicious if you smear a little mustard over the chicken breasts before covering them with cheese. It’s also good plain.  You might like to drizzle a little cream on top too for extra wickedness!

3-6 boneless organic chicken breasts (depending on size fillet removed)

milk

a little Dijon mustard

50-75g (2-3oz) freshly grated Parmesan cheese (Coolea Farmhouse Cheese from West Cork is also delicious)

25-40g (1/4 – 1/3 stick) melted butter

Piperonata (see recipe)

If there is enough time soak the chicken breasts in milk overnight – this will make them wonderfully tender and juicy.  Next day drain and dry on kitchen paper (use the milk for a parsley sauce).

Preheat the oven to 230°C/450°F/Gas Mark 8.

Brush an ovenproof dish with a little melted butter. Spread a little mustard over each chicken breast.  Arrange in a single layer in the dish and season with salt and freshly ground black pepper.  Cover with Parmesan cheese. Bake in the preheated oven for 20-30 minutes or until golden on top and just cooked through in the centre. 

Serve immediately with Piperonata and a good green salad.

The chicken breasts from Mary Regan’s Organic chickens are so large that I cut them in half at an angle crossways and get two fine helpings from each.

Piperonata

This is one of the indispensable trio of vegetable stews that we always reckon to have to hand. We use it not only as a vegetable but also as a topping for pizzas, as a sauce for pasta, grilled fish or meat and as a filling for omelettes and pancakes.

Serves 8-10

2 tablespoons olive oil

225g (8oz) onion, sliced

a clove of garlic, crushed

2 red peppers

2 green peppers

6 large tomatoes (dark red and very ripe) (use tinned if fresh are out of season)

salt, freshly ground pepper and sugar

a few leaves of fresh basil

Heat the olive oil in a casserole, add the onion and garlic, toss in the oil and allow to soften over a gentle heat in a covered casserole while the peppers are being prepared. Halve the peppers, remove the seeds carefully, cut into quarters and then cut the pepper flesh into 2-2 1/2cm (3/4 – 1 inch) squares.  Add to the onion and toss in the oil; replace the lid and continue to cook.

Meanwhile peel the tomatoes (scald in boiling water for 10 seconds, pour off the water and peel immediately). Slice the tomatoes and add to the casserole, season with salt, freshly ground pepper, sugar and a few leaves of fresh basil if available. Cook until the vegetables are just soft, 30 minutes approx.

Sticky Chicken Thighs with Soy and Ginger Sauce

Spiced drumsticks are also lip smackingly good.

Serves 10

Marinade

225ml (8fl oz) soy sauce

3 tablespoons sunflower oil

3 tablespoons  honey

3 tablespoons rice wine or dry sherry

1 tablespoon peeled and finely grated ginger

2 cloves garlic, crushed

1-2 chillies finely chopped

10 free-range and organic chicken thighs

Accompaniment

cucumber wedges

green salad

sweet chilli sauce

lime wedges

Mix all the ingredients for the marinade in a bowl or pie dish.  Slash the skin of the chicken thighs.  Put into a pie dish, cover with the marinade and turn well to coat.  Cover and keep refrigerated for at least an hour or even overnight.

To Serve

Preheat the oven to 180°C/350F/gas mark 4.  Drain the chicken pieces and save the marinade for basting.  Arrange skin side up in a roasting tin.  Season with salt and pepper.  Cook in the preheated oven for 30 minutes approximately and then baste every 10 minutes or so with some of the extra marinade.

Serve with cucumber wedges about 6cm (2 1/2 inches) long and cut at an angle, green salad, lime wedges and a bowl of sweet chilli sauce for dipping.

Stevie Parle’s Chinese Chicken Lettuce Cups

A past pupil of the Ballymaloe Cookery School now a famous London chef shared this recipe, one of his family’s favourites. This is a super recipe for minced chicken (or turkey). We love this way of eating – wrap some of the spicy chicken in a lettuce leaf and enjoy, so moreish.

A great starter or canapé

Serves 4-6

50g/2oz of vermicelli rice noodles

Vegetable oil

4oz (50g) red onion, chopped

1 red chili, deseeded and sliced

½ small bunch of coriander, roots chopped and leaves separated

1oz (25g) ginger, peeled and finely chopped

2 garlic cloves, finely chopped

350g/12oz chicken mince

½ teaspoon of crushed white pepper

2 tablespoon hoisin

1 tablespoon soy

3 teaspoon sugar

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 Castelfranco or Butterhead lettuce, separated into leaves

3 spring onions, shredded

2 handfuls of peanuts, toasted and roughly chopped

Bring a pan of water to the boil, pour over the vermicelli and leave to soak for five minutes. Pour into a sieve and rinse under cold water. Chop into small lengths and put to one side.

Heat a tablespoon of oil in a wok over a medium heat. Add the onion, chilli, coriander roots, ginger and garlic and stir fry until softened. Remove from the pan, then add another small splash of oil to the pan and turn up the heat.

Lightly season the chicken or pork, then add to the hot pan and fry for a few minutes until cooked through. Return the ginger, etc, to the pan and add the noodles, white pepper, hoisin, soy, sugar, vinegar and sesame oil.

Cook for another minute, then take off the heat and stir in the coriander leaves. Check the seasoning and adjust to suit your tastes. Place a heaped tablespoonful into the centre of each lettuce leaf, then top with the spring onions and peanuts.

Crispy Chicken Skin with Plum or Lime and Sweet Chilli Sauce

This recipe is only worth doing with an organic chicken. The idea of eating chicken skin may frighten some, but it’s soooo yummy. You’ll soon become addicted – just don’t live on it!

skin from organic chicken breasts

sea salt

Plum Sauce

or Lime and Sweet Chilli Sauce (mix Sweet Chilli Sauce with freshly squeezed lime juice to taste)

Peel the skin off the chicken breasts. Cut the skin into pieces about the size of a business card (if the pieces are reasonably even they will be more manageable to eat later). 

Preheat the oven to 120Cº/250ºF/Gas Mark 1/2.

Spread the chicken skin upwards on a wire cooling rack on a baking tray. Cook for 25–30 minutes, until the skin is irresistibly crisp and the fat has rendered out. Sprinkle with sea salt and serve with a little bowl of plum or lime and sweet chilli sauce for dipping.

Madhur Jaffery’s Creamy Chicken Korma with Almonds

Serves 4

“I happen to like dark meat so, given a choice, I would use only chicken thighs for this recipe.  However, many people prefer light meat, including two members of my own family.  Whatever chicken parts you choose, all legs must be cut into two parts (leg and thigh) and each breast must be cut across the centre into two parts.  You could also use a whole chicken, cut into serving pieces and then skinned.”

5-6 cloves garlic, peeled and coarsely chopped

1 inch (2½ cm) piece of fresh ginger, peeled and chopped

2oz (50g) blanched, slivered almonds

5 tbsp olive or canola oil

2 bay leaves

8 cardamom pods

4 cloves

1 inch (2½ cm) cinnamon

1 medium onion, peeled and finely chopped

1 tbsp ground cumin

1 tbsp ground coriander

¼ tsp cayenne pepper

1 tbsp tomato puree

3lbs (1½kg) chicken pieces, skinned and cut into serving portions

1¼ tsp salt

3 tbsp single cream

½ tbsp garam masala (see recipe)

Put the garlic, ginger, almonds and 6 tablespoons water into an electric blender and blend until you have a smooth paste.  Put the oil in a wide pan set over medium-high heat.  When very hot, put in the bay leaves, cardamom pods, cloves and cinnamon.  Stir for 10 seconds.  Put in the onion.  Stir and fry until the onion pieces turn brown.  Turn the heat to medium and add the paste from the blender as well as the cumin, coriander and cayenne.  Stir and fry for 3-4 minutes.  Add the tomato puree and stir for a minute.  Add the chicken pieces, salt, cream, garam masala and 150ml (5fl oz/¼ pint) water.  Cover and bring to a simmer.   Turn heat to low and simmer gently for 25 minutes.

Happy Easter to you all! What extraordinary weather we’re having as we spring into Summer and back into Winter again. Just a few mornings ago there was a bitter frost and then a glorious Summer day…..The leaves of my poor little beetroot seedlings got frizzled in the garden so I hope they’ll recover…

This weather ‘roller coaster’ is kinda spooky…Normally the pale yellow stalks of sea kale are in season in April but this year we’ve been harvesting them from under the cloches for over a month, in fact the crop is almost finished. Even more extraordinary is our asparagus crop usually in season in May. This year we ate the first meal at the end of February and have had several cuttings since.

Super charged, climate change whether cyclical or man-made or a combination of both is a terrifying reality, however as a consequence, this Easter we can enjoy not just the first of the rhubarb but both Irish asparagus and the last of the seasons sea kale.

In every village shop and on the high street, the shelves are groaning with Easter eggs, ever cheaper and if the truth be known, less good chocolate in many. As we scramble for the cheaper and cheaper food, I can’t help thinking about the poor cocoa bean farmers, who are forced to take less and less for their raw materials – price takers, not price makers…

As with Christmas, the blatant excess and consumerism makes me deeply uneasy and almost feel queasy. Somehow it makes me focus even more on the true meaning of the Feast of Easter, I vividly remember a time when we all fasted throughout Lent and took on a penance of our choice. We ‘gave up’ sweets or ‘the drink’ or some other secret obsession….and then there was the satisfaction of having kept to our resolution and the joy of the first bite of an Easter egg on Easter Sunday after Mass or Church – one lovely little chocolate egg that we ate morsel by morsel often over several days.

The hens in our ‘Palais de Poulets’ have gone into overdrive, they hate the cold, wet Winter days, and only lay haphazardly but coming up to Easter they start to lay again with gay abandon so if you have a few hens and I hope I’ve managed to persuade you by now to have a little moveable chicken coup on your lawn – you can enjoy dipping those tender asparagus spears into a freshly boiled egg or try this Easter Sunday Benny….

Pam has already made the traditional Simnel Cake with a layer of marzipan in the centre and 11 balls on top to symbolise the apostles. Yes, I know there were 12 but Judas doesn’t make it to the top of the cake…

We’ll roast a shoulder of sweet succulent Easter lamb and enjoy it with the already prolific spearmint in the herb garden and then of course there will be a juicy rhubarb tart. This year I’m using the Ballymaloe cream pastry recipe, it sounds super decadent and is but it’s extraordinarily good and super easy to make so don’t balk at the ingredients – just try it!

Easter Eggs Benedict with Asparagus

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 weekend.

Serves 4

Hollandaise Sauce (see recipe)

4 – 8 organic eggs

4 slices good sourdough bread a homemade yeast bread

butter

12 stalks of asparagus

First, make the Hollandaise sauce and keep it warm. Poach the eggs. Meanwhile, toast the bread. Slather a little butter on the hot bread and lay 3 slices of cooked asparagus on the base. Prop a beautifully poached egg on top and coat generously with the Hollandaise sauce.

Hollandaise Sauce

A classic Hollandaise is based on a reduction of dry white wine, vinegar and finely chopped shallots. In the version we make at the Cookery School we simply emulsify rich butter with egg yolks by whisking and then sharpen with a little lemon juice. Unless you have a heavy-based saucepan, don’t attempt this recipe without a bain-marie. Even on the lowest heat, cooking a Hollandaise sauce in a pot that isn’t heavy-based may scramble the eggs.

Once the sauce is made, it must be kept warm, though the temperature should not go above 80ºC (180ºF), or the sauce will curdle. A thermos flask can provide a simple solution on a small scale; otherwise put the sauce into a Pyrex jug in a saucepan of hot, but not simmering, water. Hollandaise sauce cannot be reheated very successfully so it’s best to make just the quantity you need. If, however you have a little left over, use it to enrich other sauces or mashed potatoes. When it solidifies, it makes a delicious Hollandaise butter to melt over fish.

Serves 4–6

2 organic egg yolks

125g (4 1/2oz/scant 1 1/4 sticks) cold 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.

To prepare and cook the asparagus:

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

To boil:

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 as above.

Slow Roast Shoulder of Lamb with Wild Garlic Champ & Myrtle’s Mint Sauce

Shoulder of lamb is easily available and here the shoulder is cooked whole with just a sprinkle of sea salt and freshly cracked pepper. If the shoulder is excessively fatty, as may be the case later on in the lamb season, trim some of it off, or ask your butcher to do it for you.

Serves 8-10

1 whole shoulder of lamb on the bone, weighing 3.6kg (8lbs)

Maldon sea salt and freshly ground pepper

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

Place the lamb shoulder in a wide roasting tin or oven tray with the skin side up. Score the skin several times to encourage the fat to run out during the cooking and to crisp up the skin. Season with salt and pepper. Place in the oven and roast for 30 minutes before turning the temperature down to 160°C/325°F/Gas Mark 3 for a further 3 1/2 hours.

To test if the lamb is cooked to a melting tenderness, pull the shank bone and it and some of the meat should come away easily from the bone.

When the lamb is cooked, remove from the oven. There will be plenty of fatty cooking juices. Strain these off the roasting tin through a sieve into a bowl. Keep the lamb warm in the oven with the temperature reduced to 100°C/200°F/Gas Mark 1/4.

When the fat has risen to the surface of the lamb cooking juices, skim off the fat carefully and thoroughly with a large spoon.

Bring the juices to a simmer and taste and correct seasoning.

To serve the lamb, a tongs or serving fork and spoon is the best way to remove the meat from the bones.  Prise largish pieces off the bones and serve on hot plates with some of the hot cooking juices.

Wild Garlic Champ

Serves 4-6

A bowl of mashed potatoes flecked with wild garlic leaves and a blob of butter melting in the centre is ‘comfort’ food at its best.

1.5kg (3lb) unpeeled ‘old’ potatoes e.g. Golden Wonders or Kerrs Pinks

Add 50-75g (2-3oz) roughly chopped wild garlic leaves

350ml (10-12fl oz) milk

50-110g (2-4oz) butter

salt and freshly ground pepper

Scrub the potatoes and boil them in their jackets.

Pour the milk into a pot and bring slowly to the boil.  Add the wild garlic leaves to the milk just as it comes to the boil. Simmer for about 3-4 minutes, turn off the heat and leave to infuse.  Peel and mash the freshly boiled potatoes and while hot, mix with the boiling milk and wild garlic, beat in the butter.  Season to taste with salt and freshly ground pepper.  Serve in 1 large or 6 individual bowls with a knob of butter melting in the centre.  The mash may be put aside and reheated later in a moderate oven, 180°C/350°F/Gas Mark 4.  Cover with parchment paper while it reheats so that it doesn’t get a skin.

Mint Sauce

Traditional mint sauce, made with tender young shoots of fresh mint, takes only minutes to make. For those who are expecting a bright green jelly, real mint sauce has a slightly dull colour and watery texture.

Makes about 175ml (6fl oz)

Serves about 6

25g (1oz) fresh mint, finely chopped

1 tablespoon sugar

110ml (4fl oz1) boiling water

25ml (1fl oz) white wine vinegar or freshly squeezed lemon juice

Put the freshly chopped mint and sugar into a sauce boat. Add the boiling water and vinegar or lemon juice. Allow to infuse for 5–10 minutes, before serving.

 

Easter Rhubarb Tart

Serves 8-12

Ballymaloe Cream Pastry

This pastry keeps in the fridge for up to 6 days.

110g (4oz) cold salted butter

110g (4oz) plain flour

150ml (5floz) cold cream

Filling

680g (1 1/2lb) red rhubarb

275-340g (10-12 oz) sugar approximately

 

Egg Wash

1 beaten free-range organic egg with a little milk, to glaze

1 x 23cm (9 inch) tin with 4cm (1 ½ inch) sides

First make the pastry. Sieve the flour into the bowl of an electric food mixer. Cut the butter into small cubes and rub into the flour using the paddle attachment until the mixture forms a coarse texture (slow speed and then a little faster).  (DO NOT over mix, if you do the mixture will form a shortbread like ball! Pour the cold cream into the coarse mixture and mix on a low speed until a smooth pastry forms. Wrap the pastry in parchment paper and chill overnight.

Always roll cream pastry straight from the fridge. If the pastry comes to room temperature it will be too soft to handle! Roll out half the pastry to about 3mm(1/2 inch) thick and line a round tin measuring 20.5 x 30.5cm (8 x 11.5 inches).

Slice the rhubarb into 1 cm rounds, fill the tart and sprinkle with the sugar.

Roll the remaining pastry, cover the rhubarb and seal the edges.  Decorate with pastry leaves. Paint with egg wash and bake in a preheated oven 180ºC/350ºF/gas mark 4 until the tart is golden and the rhubarb is soft (45 minutes to 1 hour).  When cooked, sprinkle lightly with caster sugar and serve with softly whipped cream and Barbados sugar.

Note: This tart can also be filled with Bramley apples, gooseberries and elderflower, Worcesterberries, damsons, plums, blackberry and apples, peaches and raspberries, rhubarb and strawberries as they come into season.

Easter Egg Nests

These are a lovely simple fun recipe to make with the children or grandchildren over the Easter holidays.

Makes 24

4ozs (110g) Rice krispies

6ozs (175g) Chocolate

72 mini eggs

cup cake papers or ring moulds

Put the chocolate in a pyrex bowl over a saucepan of hot water.  Bring just to the boil, turn off the heat and allow to melt in the bowl.  Stir in the rice krispies.

Spoon into cup cake cases.  Flatten a little and make a well in the centre.  Fill with three speckled chocolate mini eggs.  Allow to set. 

I spent a week in New York over the St Patricks’ Day festival. Even though the primary reason was to do events and interviews to promote Ireland and my latest book, Darina Allen, Simply Delicious: The Classic Collection, (quite a mouthful!), so it was also a brilliant opportunity to check out the New York and Brooklyn food scene. I am regularly asked to share my New York list so here are some of my favourite spots and new finds.

Brooklyn, just over the bridge from Manhattan has many tempting options, one could spend ones entire week checking out different exciting spots. I love Roman’s, Marlow & Sons, The Diner, Hometown Bar B Que and I also hear good things about Ugly Baby but we chose Chez Ma Tante this time, and had a super delicious Sunday brunch, in fact so good that I and wished I’d been able to get back for dinner. We particularly loved the oysters with parsley oil and yuyu, a 3 inch high kale quiche with a bitter leaf salad, chips with aioli, stracciatella with toasted almonds, raisins, preserved lemons and marjoram with sourdough toast, but the stand out dish was their craggy meltingly rich corn pancakes with maple butter. There are pancakes and there are pancakes but these were by far the best I ever tasted, sweet, salty, crisp and buttery on the outside, soft melting and irresistibly gritty inside. Definitely one of the highlights of the week with pure Vermont maple butter melting over the top.

Chez Ma Tante, 90 Calyer Street, Brooklyn.

Tiny, Japanese panelled restaurant called Hall is another little gem in the Flatiron. The juicy Washu (not wagyu) beef burger served deliciously pink on a brioche bun was particularly delectable and only $5.99.

You also need to know about Superiority Burger, a tiny cult café on 430 East 9^th Street, in the East Village. It’s a veggie burger spot and to quote the forthright chef owner Brooks Headley “occasionally vegan by accident”! In this kitchen the produce is superb, don’t miss the must-get Superiority burger. Different specialities every day including homemade gelato and sorbet. There’s very little seating and often a queue but worth it. Unquestionably one of the best restaurants in lower Manhattan and surprisingly cheap for the quality.

I Sodi and Via Carota in the West Village are two of my enduring favourites. I love the simple rustic but always edgy food that much loved chefs, Rita Sodi and Jody Williams offer. Their version of cacio e pepe, the creamy peppery Roman pasta dish, is the best in New York and here’s the spot to also enjoy  a homey plate of braised tripe. No reservations at Via Carota, it’s open till midnight so is particularly worth remembering for late night dining.

King on King’s Street is wowing New Yorkers with their seasonal Italian menu – home style cooking with a daily changing menu. The light is particularly wonderful at lunch time in the chic but cosy dining room with the bonus of beautiful art on the walls.

La Mercerie Café and Roman and William’s Guild is a café on 53 Howard Street in Soho and a luxury design store, super chic, expensive but worth checking out.

I also returned to both Café Altro Paradiso and Cervo’s, another favourite with lots of small plates, great salads and cocktails. I particularly loved the tortilla with butter beans and chorizo.

Daily Provisions on East 19^th is my all-time favourite breakfast or brunch spot, certainly the very best house-cured bacon and egg sandwich in New York. They serve it in a brioche bun, both the texture and flavour are totally delicious. Don’t miss the gougère filled with mushrooms or spinach scrambled eggs. The lively little Parisian style café, Buvette, on 42 Grove Street is also top of my list. Super coffee, viennoiserie and little plates and then there’s Maialino for many good things but if you haven’t already had their cacio et pepe scrambled eggs with sourdough toast put it on your bucket list.

This time I sat at the counter and had a few little snacks, loved the grilled organic chicken hearts on rosemary skewers and the white bean puree with sage pesto, espelette pepper and carta musica. www.maialinonyc.com

La Mercerie Café, 53, Howard Street, in Soho.

There’s lots more but all of the above are favourites of mine….For upcoming courses and events at Ballymaloe Cookery School check out…

Cacio e Pepe Scrambled Eggs

Inspired by the delicious cacio e pepe scrambled eggs at Maialino.

Serves 4 

15g (1/2oz) butter

8-10 organic eggs 

50ml (2fl oz/1/4 cup) milk and cream, mixed

50g (2oz/1/2 cup) Pecorino, grated

1 tablespoon (1 1/4 American tablespoons) freshly cracked best quality black pepper 

salt 

chargrilled sourdough bread or toast 

Whisk the eggs with the milk/cream and salt.

Melt the butter in a sauté pan.  Pour in the egg and cook over a medium hear stirring continually with a straight ended wooden spoon.  As soon as it begins to scramble, add the cracked pepper and grated Pecorino.

Continue to cook for another couple of minutes until cooked to a soft loose scrabble.  Taste, adjust the seasoning.

Turn out onto warm plates, sprinkle with a little more Pecorino and serve with grilled bread or toast.

Stracciatella with Raisins, Toasted Almonds, Preserved Lemons and Marjoram

Stracciatella is soft creamy cheese made from Buffalo milk in Bergamot near Puglia. It has a similar texture to the centre of Burrata.*

Serves 6

110g (4oz) toasted almonds, coarsely and unevenly chopped

110g (4oz) plump raisins

5 tablespoons extra virgin olive oil

35-50g (1 1/2 – 2oz) preserved lemon, coarsely diced (see recipe)

Espelette or Aleppo pepper

225g (8oz) stracciatella

flaky sea salt

fresh annual marjoram leaves

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

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

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

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

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

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

Superiority Burger

Makes 8 – 10 patties

200g (7oz) of red quinoa

110g (4oz) onion, chopped

2 teaspoons ground toasted fennel seeds

1 teaspoon chilli powder

200g of chickpeas, rinsed and drained

1 teaspoon white wine vinegar

150g (5oz) diced carrots

25g (1oz) coarse breadcrumbs

75g (3oz) walnuts, toasted and crushed

Juice of 1 lemon

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon hot chilli sauce

2 tablespoons non-modified potato starch

Extra Virgin Olive Oil for frying patties

To Serve

Toasted Buns, shredded lettuce, roasted tomatoes, pickles, Muenster cheese (if you like sauces honey, mustard, or a sauce of your choice.

Preheat the oven to 220°C (425°F)

Cook the quinoa in 300mls (10floz) of salted water until fluffy, about 45 minutes, cool and reserve.

In a separate pan, sauté the onion until translucent and browned, and season with salt and pepper, the fennel seeds and chilli powder.

Add the chickpeas and keep on the heat for 5 – 10 minutes, stirring constantly.

Deglaze the hot pan with the white wine vinegar and scrape everything stuck to the bottom of the pan back into the mix.

Using a potato masher, roughly smash the onion-chickpea mixture. Mix the chickpea mash by hand with the cooled quinoa.

Roast the carrots in the oven until dark around the edges and soft, about 25 minutes.

Add the carrots to the chickpea-quinoa mixture. Add the breadcrumbs, walnuts, lemon, parsley, and chilli sauce and season again with salt and pepper, until it tastes sharp.

Mix the potato starch with 1 tablespoon of water to create a cloudy, thick slurry. Fold the slurry into the burger mix as the binding agent.

Form the mixture into 8 to 10 patties and sear in oil in a hot frying pan or cast iron skillet until fully browned, about 3 minutes on each side.

To serve, place each patty on a toasted bun with shredded iceberg lettuce, Roasted Red Tomatoes, 2 pickle slices, Muenster cheese (if you like), and sauces such as honey mustard or of your choice.

Taken from Superiority Burger Cookbook by Brooks Headley

Thrice Cooked Chips with Aioli

 Almost everyone who ate at Chez ma Tante in Brooklyn ordered these chips, they come piled high on a plate, piping hot and crisp with a bowl of garlic aioli for dipping on the side.

Serves 4-6

4 -6 large potatoes (Golden Wonders or Kerrs Pinks)

Cook the potatoes in boiling salted water until almost fully cooked.  Peel, cut into chips to desired size.

Heat dripping or good quality oil to 160ºC/320°F. 

Cook the chips in batches until golden, drain well.

Note: (do not overload the basket, otherwise the temperature of the oil will be lowered, consequently the chips will be greasy rather than crisp. Shake the pan once or twice, to separate the chips while cooking).

To Serve

Heat the oil to 190ºC/375ºF and fry once more until crisp and a deep golden colour.  Shake the basket, drain well, toss onto kitchen paper, sprinkle with a little salt, pile high on a serving plate and serve with a bowl of aioli on the side for delicious dipping.

Variation

Dripping Chips

Cook the chips in dripping rather than oil.

Note: make sure the deep-fry has plenty of dripping. 

Aioli (Garlic Mayonnaise)

2 egg yolks, preferably free range

1-4 cloves garlic, crushed

1/4 teaspoon salt

pinch of English mustard or 1/4 teaspoon French mustard

1 dessertspoon white wine vinegar

8 fl ozs (225ml/1 cup) oil (sunflower, arachide or olive oil or a mixture) – We use 6 fl ozs (175ml/3/4 cup) arachide oil and 2 fl ozs (50ml/1/4 cup) olive oil, alternatively use 7/1

2 teaspoons of freshly chopped parsley (optional)

Serve with cold cooked meats, fowl, fish, eggs and vegetables.

Put the egg yolks into a bowl with the mustard, garlic salt and the white wine vinegar (keep the whites to make meringues). Put the oil into a measure. Take a whisk in one hand and the oil in the other and drip the oil onto the egg yolks, drop by drop whisking at the same time. Within a minute you will notice that the mixture is beginning to thicken. When this happens you can add the oil a little faster, but don’t get too cheeky or it will suddenly curdle because the egg yolks can only absorb the oil at a certain pace. Add the chopped parsley. Taste and add a little more seasoning and vinegar if necessary.

If the aioli curdles it will suddenly become quite thin, and if left sitting the oil will start to float to the top of the sauce. If this happens you can quite easily rectify the situation by putting another egg yolk or 1-2 tablespoons  of boiling water into a clean bowl, then whisk in the curdled aioli, a half teaspoon at a time until it emulsifies again.

The Paris restaurant scene has sprung back into life. That may sound like a bizarre observation considering its reputation as the gastronomic capital of the world. However, throughout the 70’s, 80’s and 90’s Paris sat haughtily on its laurels, ignoring the food revolution that was taking place from Sydney to LA. The Michelin starred establishments continued to hike up their prices serving predictable food with lots of foams, gels and ‘skid marks’ on the plates, plus liquid pearls, powders, swirls and fronds unaware or un-phased by the change in millennial eating habits and taste.

Then Daniel Rose opened Spring in 2006 and Greg Marchand followed in 2009 with Frenchie on Rue-de-Nel -  a breath of fresh air, simple fresh contemporary food made with superb ingredients. The media and customers flocked eager for change and the revolution was born and so it continues.

As criticism grows about the astronomical prices and poor value for money offered by many of the Michelin starred restaurants, a whole plethora of tiny restaurants, bistros, cafés and coffee bars have sprung up all over the city, serving small plates and sharing platters of simple delicious food. I squashed into as many as possible over a busy weekend in Paris recently – most don’t take reservations so you’ll need to be prepared to queue but all of the following are worth the wait.

Here are my top picks:

La Buvette on Rue Saint-Maur, not to be confused with another of my favourites, Buvette in Manhattan. This tiny restaurant chalks up the menus on a mirror on the wall – close to the tiny open kitchen. I loved the huge meltingly tender white haricot beans with cedre zest and extra virgin olive oil and a few flakes of sea salt. This was followed by a tiny burrata rolled in mandarin dust and a super coarse terrine with pickled pears and some sourdough bread. I still had room for the pickled egg with black sesame and bonita flakes. I love this kind of food, edgy and delicious but possible to recreate at home.

Sometimes you only need to be famous for just one thing….In the case of tiny Comme à Libonne on Rue du Roi de Sicile in Le Marais it’s their Portuguese custard tart. There will be a queue all along the sidewalk. They bake just 24 tarts at a time…they are snapped up like the proverbial hotcakes. If you are lucky there may be space along a tiny shelf in the shop to enjoy with a cup of espresso with your little treat.

Fed up and disheartened by ‘no shows’, many of the chicest places no longer take bookings. There was an hour and a half wait for Clamato, a seafood restaurant on Rue de Charonne. So we had a little plate of some saucisson and a couple of glasses of natural wine  from their superb list at Septime, a tiny wine bar across the road.

Eventually we gave up on Clamato and had dinner at Semilla, a much talked about and now super busy restaurant serving modern French food.

Veal sweetbreads with salsify confit was the stand out dish rather better than some of the more bizarre combinations e.g. sea urchins with coffee mousse.

Watch Parisians shop, there are numerous markets around Paris, check out the nearest Farmers Markets to where you are staying by searching for Farmers Markets on Google Maps. On Sunday, the organic market on Rue Raspail is worth an amble although, quality didn’t seem as good as hitherto.

There are many coffee bars serving superb brews. Try Télescope on 5 Rue Villedo but it’s closed on Sunday. Farine & O on Rue du Faubourg Saint-Antoin  and Ten Belles on Rue de la Grange aux Belles are also worth a detour. As is Boot Café, a hole in the wall on Rue du Pont aux Choux.

Mokonuts, on Rue Saint-Bernard is a definite favourite, can’t wait to go back for breakfast, brunch or dinner. It’s a tiny café run by Moko Hirayama and Omar Koreitem. Loved the labneh on toast with olives and the flatbread with sumac and melted scarmosa on top. They also make what is perhaps the best chocolate chip and oatmeal cookie I have ever eaten, plus superb coffee.

E Dehillerin on Rue Coquillière is like Hamleys or Smyths Toys for cook and chefs. Every time I visit, I feel like a kid in a candy shop surrounded by tempting cookware and gadgets in this ‘no frills’ store which has remained pretty much the same  since it first opened in 1820, narrow aisles, wooden shelves and  metal  canisters full of superb quality utensils. Just around the corner on Rue Montmartre, you’ll find M.O.R.A., another iconic cook and bakeware store, that also sells a huge range of cake decorations and baubles for pastry chefs  Both shops are geared towards culinary professionals but also welcome keen cooks.

Paris is full of exciting patisserie; swing by Yann Couvreur Pâtisserie, Courou in the Marais and La Pâtisserie du Meurice par Cédric Grolet on Rue de Castiglione

L’As du Fallafel on rue des Roses is justly famous for its falafel.

Sunday brunch was at Racines, a bistro in the charming Passage des Panoramas Arcade

A whole series of little plates of real food from the chalk board, the least ‘cheffie’ but elegantly earthy comfort food. Loved his winter tomato salad with extra virgin olive oil or the pan grilled scallops on mashed potato and dill. No swirls, pearls, powder or fronds here, just real food and a suberb natural wine list.

Breizh Café on Rue Vieille du Temple, is another good spot for breakfast or lunch….

A long weekend is nowhere long enough and I haven’t even mentioned chocolatiers, cheese shops or cocktail bars. Daily flights to Paris from Cork, Dublin, Shannon….

 

 

Yemeni Style Falafel 

Sarit and Itamar shared this recipe with us at a recent visit to Ballymaloe Cookery School. They are returning this summer, see hot tips below for details…

Itamar is a quarter Yemeni on his grandfather’s side.  This falafel is a tribute to that heritage, and it is great – the traditional Yemeni combo of coriander, cardamom and garlic makes it super-vibrant in colour and flavour.

Makes 20 approximately (25g/1oz weight)

1/2 onion (approx. 60g/2 1/4oz)

1 clove of garlic (peeled)

250g (9oz) soaked chickpeas (125g (4 1/2oz) dried)

1 green chilli, seeds and all

3 springs of parsley, picked

1 small bunch of coriander (about 15-20g/1/2 – 3/4oz), leaves and top part of stems only

1/2 teaspoon ground cumin

1 teaspoon freshly ground cardamom pods

1/2 teaspoon salt

2 tablespoons garam flour (use plain if needs be)

1 teaspoon baking powder

 

To make the falafel

If using a meat grinder.

Use the coarse grinder blade if you have one we find it gives the best texture.  Cut the onion and garlic into dice so that you can easily feed them through the grinder.  Mince the chickpeas, onions, garlic, chilli and herbs into a bowl.

Add all the spices, salt, flour and baking powder and mix well to a very thick mass.

 

If using a food processor.

Start with the onion, garlic, chilli and herbs and pulse them to chop roughly, then add the chickpeas and blitz until everything becomes a thick paste with small, even-sized bits.   You may need to scrape the sides down and blitz for another pulse or two to make sure that everything is evenly chopped, but do not overwork.  The best way to check whether it is done enough is to scoop up a small amount and squeeze it together in your palm – it should hold its shape.  If it falls apart, return it to the processor for another spin.  Tip the mixture into a large bowl, add the spices, salt, flour and baking powder and mix until all is combined well.

Preheat the deep fry 170C/325F.

Test the oil temperature by placing a small piece of bread or falafel mix in the hot oil – as soon as it starts to bubble up and float, you are ready to go.

You can shape the falafel mix in a few different ways:

Use damp hands and make little balls or torpedo shapes or you can simply drop in spoonfuls of the mixture for free-form falafel.  You want to be making them about the size of a walnut, no bigger, so that they cook through and crisp up at the same time.

Carefully place the falafel in the oil – don’t overcrowd the pan and fry until the exterior is browned and crisped (about 2-3 minutes).  Remove to a plate covered with a paper towel to absorb the excess oil and repeat the process until you have fried them all.

Serve immediately with tahini (see recipe).

Tahini 

The quality of your tahini depends hugely on the type of tahini paste you use.

We use Al-Yaman from Lebanon which is delicious, but if you are lucky enough to find any of the Palestinian varieties, especially the Prince and Dove brands, you are in for a treat.  As a rule, you are looking for something from Lebanon, Palestine or Turkey.

We make our tahini in a food processor, as it gives a smooth, airy, mousse-like texture, but you can achieve good results with a bowl, a spoon and some wrist action.

Makes about 240g (8 3/4oz)

 

125g (4 1/2oz) tahini paste

1 clove of garlic, peeled and minced

a pinch of salt, plus more to taste

juice of 1 lemon, plus more to taste

about 120ml (4 1/3fl oz/generous 1/2 cup) water

Place the tahini, minced garlic, salt and lemon juice in a bowl or food processor, add half the water and mix. It will go thick and pasty but don’t fear – just continue adding water while mixing until it loosens up to a creamy texture. Don’t be tempted to add too much water as the mixture will go runny, but if this happens, you can always bring it back with a little extra tahini paste. Taste and adjust salt and lemon to suit your taste buds.

Note

You can keep tahini in an airtight container in the fridge for 2-3 days, but it will thicken and the flavour may need adjusting with a little more salt and/or lemon.  As a result we think it’s best to make it and eat it the same day – fresh is best.

Recipe courtesy of ‘Honey & Co – Food from the Middle-East’.

 

Scallops with Dill Mash and Beurre Blanc

A delectable combination, scallops are really good at the moment.

 

Serves 4

10 scallops

Clarified butter

900g (2 lbs) unpeeled potatoes, preferably Golden Wonders or Kerr’s Pinks

300ml (10fl oz) creamy milk approx.

25-50g (1-2oz) butter or extra virgin olive oil

4 – 6 tablespoons freshly chopped dill

Beurre Blanc see recipe below.

Garnish

Sprigs of fresh dill and dill flowers.

Slice the scallops in half and keep the corals aside, cover and chill.

First make the dill mash. Scrub the potatoes well. Put them into a saucepan of cold water, add a good pinch of salt and bring to the boil. When the potatoes are about half cooked, 15 minutes approx. for ‘old’ potatoes, strain off two-thirds of the water, replace the lid on the saucepan, put on to a gentle heat and allow the potatoes to steam until they are fully cooked. Peel immediately by just pulling off the skins, so you have as little waste as possible, mash while hot (see below). (If you have a large quantity, put the potatoes into the bowl of a food mixer and beat with the spade).

While the potatoes are being peeled, bring about 300ml (10fl oz/1 1/4 cups) of milk to the boil. Add enough boiling creamy milk into the hot mashed potato to mix to a soft light consistency suitable for piping, add the freshly chopped dill and then beat in the butter or olive oil, the amount depending on how rich you like your potatoes. Taste and season with salt and freshly ground pepper.  Keep hot. Next make the beurre blanc.

Note: If the potatoes are not peeled and mashed while hot and if the boiling milk is not added immediately, the potato will be lumpy and gluey.

To Serve:

Heat a non stick pan. Sprinkle the scallops with a little flaky sea salt and freshly ground black pepper. Cook the scallops for 1 minute on each side, until they are barely coloured.

Spoon a dollop of hot dill mash on each plate. Scatter 5 – 6 pieces of scallop and 2 pieces of coral on top of the mash.

Drizzle some Beurre Blanc over the top and around the edge, add a few sprigs of dill and dill flowers if you have them and serve.

Beurre Blanc Sauce

Makes about 250ml (8fl oz)

Beurre blanc is super rich, however a little served with freshly poached fish is exquisite.

3 tablespoons dry white wine

3 tablespoons white wine vinegar

1 tablespoon finely chopped shallots

pinch of ground white pepper

1 tablespoon cream

175g (6oz) unsalted butter, diced

salt, freshly ground pepper

freshly squeezed lemon juice

 

Put the first four ingredients into a heavy stainless steel saucepan over a medium heat. Bring to the boil and reduce down to about a tablespoon.  Add 1 generous tablespoon of cream and reduce again until the cream begins to thicken. Whisk in the chilled butter a couple of piece at a time, keeping the sauce just warm enough to absorb the butter.  Season with salt, taste and add a little lemon juice if necessary.  Strain through a fine sieve.  Transfer to a pyrex bowl over a saucepan of hot but not boiling water. Keep warm until needed.

Useful Tip

Keep warm in a flask until needed. Beurre Blanc can curdle if the pan gets too hot.  If this should happen put 1-2 tablespoons of cream into a clean saucepan, reduce to about half, then vigorously whisk in the curdled mixture, little by little.  Serve as quickly as possible.  The flavour will be a little ‘softer’ so a little more lemon juice may be needed to sharpen it up and cut the richness.

 

Labneh on Sourdough Toast with Za’atar and Olives

This is my interpretation of the delicious Labneh Toast at Mokonuts in Paris.

Serves 2

 

2 slices of sourdough bread

1 large clove of garlic

4 tablespoons of Labneh (dripped natural yoghurt) (see recipe below)

2 tablespoons extra virgin olive oil

2 teaspoons za’atar

4 black Kalamata olives, halved and stoned

Pinch of Aleppo pepper

1 generous teaspoon chopped pistachio nuts

 

First mix the za’atar, with the oil, chopped pistachio nuts, a pinch of Aleppo pepper and a little flaky sea salt.

Toast or pan grill the sourdough bread, rub with a cut clove of garlic. Spread with a generous layer of labneh, drizzle with the za’atar oil, add 4 black olive halves. Serve immediately.

 

Labneh (dripped natural yoghurt)

Use whole-milk yogurt for a creamier cheese – this can be made from cow’s, sheep’s or goat’s milk. You can also use commercial yogurt.

 

Makes 500g (18oz) labneh approx.

 

1kg (2 1/4lb) natural yoghurt

 

To make the labneh, line a strainer with a double thickness of sterilised cheesecloth. Place it over a bowl. Pour in the yogurt. Tie the four corners of the cheesecloth to make a loose bundle and suspend the bag of yogurt over a bowl.

Leave it in a cool place to drip into the bowl for 8 hours. Jersey milk yogurt is thicker and needs only 2–3 hours to drip. Then remove the cheesecloth and put the labneh in a bowl. Refrigerate overnight, and store until needed in a covered glass or plastic container. The liquid whey that has drained off can be fed to pigs or hens or used for fermented dishes and in whey lemonade.

 

Portuguese Custard Tarts

Makes 24

 

1 large egg

2 egg yolks

115g golden caster sugar

2 tablespoons cornflour

400ml whole milk

2 teaspoon vanilla extract

900g (2lb) puff pastry

 

Lightly grease 2 x 12 muffin tins.

Preheat the oven to 230°C/450°F/Gas Mark 8.

 

Put the egg, yolk, sugar and cornflour in a saucepan and whisk, gradually add the milk and whisk until smooth.

Cook on a medium heat and stirring constantly with a whisk until the mixture thickens and comes to the boil, continue to cook for 2 minutes.  Remove the saucepan from the heat, stir in the vanilla extract.

Transfer to a Pyrex bowl, allow to cool.  Cover with cling film to prevent a skin from forming – prick here and there to allow steam to escape.

Roll the chilled puff pastry into a 3mm (1/8 inch) thick sheet, stamp out 7.5cm (3 inch) discs.  Press into the muffin tins.

Spoon a generous dessertspoon of the cool custard into each pastry case. Bake in the preheated oven for 16-20 minutes or golden on top.  Allow to cool in the tins for 5 minutes then remove to a wire rack.  Eat warm or at room temperature.

 

Mokonuts’ Cookies

Dorie Greenspan managed to discover the secret of these cookies and shared it in the New York Times so here you go.

Makes approx. 20 cookies

Once the dough is made and formed into balls, it should be refrigerated overnight before baking. Fresh from the oven, the cookies are fragile; they firm as they cool. They’ll keep for about three days at room temperature or they can be frozen for up to two months; in either case, they should be wrapped well.

130g medium rye flour

85 all-purpose flour

1 teaspoon baking powder

¾ teaspoon sea salt (grind in a pestle)

½ teaspoon baking soda

140g butter

100g sugar

100g light brown sugar

1 large egg

50g poppy seeds

80g moist, plump dried cranberries (plump in hot water)

110g bittersweet chocolate, chopped into chunks (62%)

flaky sea salt

 

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

 

Mix the rye flour, plain white flour, baking powder, fine sea salt and baking soda in a bowl.

Cream the soft butter and both sugars together in a food mixer.  Scrape down the sides of the bowl as needed. Add the egg, and beat well for a minute or two. Reduce the speed, add the dry ingredients, then mix until all the dry ingredients are incorporated.  Then add the poppy seeds, cranberries and chocolate.

Line a baking sheet with parchment paper. Divide the dough into 15 – 20 pieces, roll each piece into a ball (40g approx.) and arrange on the baking sheet leaving space for expansion, about 5cm (2 inch).

Note: Cover, and refrigerate the dough for an hour or better still overnight or for up to 3 days. (If you’d like, you can wrap the balls airtight and freeze them for up to 1 month. Defrost them overnight in the fridge before baking.)

Sprinkle each cookie with a little flaky salt.

Bake for 10 minutes, pull the baking sheet from the oven and, using a metal spatula, a pancake turner or the bottom of a glass, tap each cookie lightly. Let the cookies rest on the sheet for 3 minutes, then carefully transfer them to a wire rack. Repeat with the remaining dough, always using cold dough and a cool baking sheet.

Serve after the cookies have cooled for about 10 minutes, or wait until they reach room temperature.

How fortunate are we here in Ireland to have such an abundance of artisan products and more emerging virtually every week.  This sector is incredibly creative and has helped to enhance the diversity and image of Irish food hugely, both at home and abroad.  Visitors to Ireland are thrilled to taste the farm house cheese, charcuterie, preserves, pickles, ferments, smoked fish and increasing real bread from the growing number of artisan bakeries who are making real natural sourdough bread free of the almost 20 additives, enzymes, improvers and processing aids, which can be legally included without being on the label.  No wonder so many people are finding they have a gluten intolerance.

In their 25 years, several awards recognise the efforts and creativity of this sector, Eurotoque, Dingle and The Food Writers Guild…..

The latter awards were held recently at Glovers Alley restaurant in Dublin.  The selection process is meticulously conducted. Nominations are in confidence, received from Guild members, shortlisted, tasted and chosen individually to a carefully agreed list of criteria.

An Irish Food Writers Guild award is much coveted by the recipients.

This year three of the eight biggest awards went to Cork – just saying! One of the awards went to Hegarty’s Cheese for their new Teampall Gael cheese.  The Hegarty family are fifth generation dairy farmers in Whitechurch in North Cork. To add value to the milk of their large Friesian herd,  they experimented first with yogurt and cheese and eventually launched a traditional cloth bound truckle of Cheddar in 2001.  Jean-Baptiste Enjelvin from Bordeaux in France joined them in 2015 and a Comté style cheese, Teampall Gael is the result of this collaboration.  This sweet, delicate, nutty, alpine style cheese is made only from the raw milk of pasture fed cows (no silage).  The huge 40kg wheels are matured for at least nine months-a really exciting addition to the Irish farmhouse cheese family.

Mike Thompson’s beautiful Young Buck Cheese from Co Down also won an award. This raw milk, Stilton type blue cheese, comes from a single herd and was the first artisan cheese to be made in Northern Ireland.

The Irish Drink Award also went to Cork’s Killahora Orchards near Carrigtwohill for their Rare Apple Ice Wine. A really exciting ice wine, delicious to serve with desserts or made into a granita. Andy McFadden and his team at Glovers Alley served it with a sheep’s yoghurt mousse, honey and lime.

David Watson and Barry Walsh grow over 130 varieties of apple used to make craft cider, and 40 pear varieties to make Perry. Look out for their apple port also…. It tastes like the best white port, delicious to sip on its own or with a good tonic water http://www.killahoraorchards.ie/#contact

The Community Food Award went to Cork Penny Dinners which was founded during the famine in the 1840’s. This much loved Cork charity provides up to 2000 nourishing hot meals every day of the year in a safe and nurturing environment for all those in need. Catherine Twomey and her team also run five classes a week, the Cork Music Dojo, High Hopes homeless choir, the Food for Thought mental health initiative for students, mindfulness classes and French classes. They are about to expand their facilities to include other educational opportunities, plus a clinic run by GP’s who donate their expertise for one day a year. A third accolade for Cork and

a hugely deserving winner of the Community Food Award. If you would like to donate your time or money go to http://corkpennydinners.ie/untitled-2/untitled-copy

The Outstanding Organisation Award went to 3fe Coffee in Dublin. What most impressed the Irish Food Writers Guild about 3fe is not only the fact that the 3fe brand has become synonymous with the best quality coffee in Ireland, but also the company’s commitment to sustainability in the areas of waste and energy use, purchasing principles, staff welfare and community. Colin Harmon and his team have recently opened an all-day restaurant, Gertrude to add to their cafes, add it to your Dublin list…..

The Environmental Award went to Charlie and Becky Cole of Broughgammon Farm in Ballycastle, Co Antrim. The Irish Food Writers Guild recognises them for their exceptional commitment to the environment and for rescuing male kid goats who would normally have been put down at birth. They now rear free range rose veal and seasonal wild game as well and make an exceptionally good rose veal salami. There’s also an eco-farmhouse, on-site butchery facility and farm shop that use solar thermal heating, low-flow appliances and photovoltaic solar panels.

The inspirational Workman family of Dunany Farm in Co Louth have been growing heirloom wheat varieties and milling their own organic flour for four generations. Recently they recognised a gap in the market for spelt, a challenging crop to grow and harvest but nutrient dense and low in gluten, high in fibre and B vitamins and rich in essential fatty acids and amino acids. Dunany organic spelt grains are my new best find and here I share the recipe for the spelt risotto that we enjoyed for lunch at Glovers Alley in the Fitzwilliam Hotel. I can’t wait to experiment more.

Last but certainly not least the Lifetime Achievement Award went to Peter Hannan of Hannon Meats near Moira in Co Down in recognition of his continued work as one of Ireland’s most dedicated food champions. Peter has dedicated his life to producing superb quality beef and is 50% stakeholder in the renowned Glenarm Southern Beef Scheme.  Hannon Meats are dry aged in four Himalayan salt chambers for an average of 35 – 45 days but they provide an extra aged product for special clients who want 80 – 100 days. Peter too was a worthy recipient of this award, one of numerous awards he has deservedly won over the years.

Dunany Organic Spelt Risotto

Serves 4

200g Dunany Organic Spelt Berries

25g dried porcini mushrooms

1½ tsp olive oil

2 shallots, finely chopped

2 garlic cloves, finely chopped

100ml white wine

1 litre hot vegetable stock

1 tbsp crème fraîche

handful of grated Parmesan cheese

finely snipped fresh chives

sea salt and freshly ground black pepper

parsley oil or fresh flat-leaf parsley, finely chopped, to serve

 

Cover the spelt with cold water. Put the dried mushrooms in a separate heatproof bowl and soak in 100ml of just-boiled water. Allow the spelt and mushrooms to soak for 20 minutes.

 

Heat the olive oil in a large frying pan over a medium heat. Add the shallots and garlic and cook for 2 minutes. Drain the spelt and add to the pan along with the wine. Simmer until almost all the wine has evaporated, stirring often.

 

Drain the porcini mushrooms over a bowl so that you can reserve the soaking liquid, then discard the mushrooms. Add the soaking liquid to the vegetable stock. Stir the stock into the spelt berries a ladleful at a time and simmer, stirring often, until all the liquid has been absorbed and the spelt is tender. This will take about 20 minutes in total.

 

Stir in the crème fraîche, Parmesan and chives, then season to taste with salt and pepper. Divide the risotto between warmed bowls and drizzle over the parsley oil or scatter over some chopped fresh parsley. Serve straight away.

Recipe created for the Irish Food Writers’ Guild Food Awards 2019 by executive chef Andy McFadden of Glovers Alley, 128 St Stephen’s Green, Dublin 2.

 

Peter Hannan’s Salt-Aged Glenarm Beef Sirloin with Salt-Baked Celeriac, Hazelnuts and Truffle

Serves 4

 

1kg thick slice of Peter Hannan’s Salt-Aged Glenarm Beef Sirloin

plenty of sea salt

soft butter, for cooking

100g hazelnuts, toasted and halved, to serve

Périgord black truffle, for slicing

 

For the salt-baked celeriac:

1 large celeriac

700g table salt

110g free-range egg whites

5 sprigs of fresh rosemary, finely chopped

 

Take the beef out of the fridge and put it on a tray without any covering or cling film. Allow it to sit at room temperature for at least 2 hours before you intend to start working with it so that it has a dry surface and is not too cold when cooked.

Preheat the oven to 190°C.

Place the celeriac in a roasting tray. Mix the table salt, egg whites and rosemary together in a large bowl until the mixture forms a paste. Cover the celeriac in a 2cm-thick layer of the salt paste, ensuring there are no gaps. Bake in the oven for 45 to 50 minutes. Remove from the oven, chip away the salt crust and scoop out the baked celeriac. Portion into nicely sized wedges and reserve until ready to plate.

A little while before you’re ready to start cooking, season the beef with plenty of salt. As it is a very big piece you will need more salt than you think. You will find that if you let the salt dissolve a little, the meat will brown more easily and uniformly.

 

Melt a large spoon of butter in a large frying pan over a medium-high heat. When the butter has lightly browned, add the beef and cook until the first side is perfectly caramelised. The meat and the pan need to be kept moving at all times so that no part of the pan warms up too much, causing the fat in that part to burn, and so that no part gets too cold and stops the meat from browning.

When the first side is perfect, repeat the process with the second side, adding a little more butter as you turn it. Let the meat rest somewhere warm but not hot, brush with some butter and leave it to rest.

While the meat is resting, pour the butter and fat that have rendered out of the beef through a fine mesh sieve into a container and clean the pan. When the meat is no longer hot to touch, fry it once more in the clean pan, brush it with butter and leave it to rest again. Repeat this process until the meat is cooked to your liking.

To finish the meat, reheat the frying pan and put back the fat strained from the pan earlier. Fry the beef on both sides once more and add some more butter. Let the new butter brown, then immediately lift the meat out and place on a preheated chopping board. Cut it into four strips straight away using a very sharp knife and serve with the salt-baked celeriac, toasted hazelnuts and some shaved truffle.

Recipe created for the Irish Food Writers’ Guild Food Awards 2019 by executive chef Andy McFadden of Glovers Alley, 128 St Stephen’s Green, Dublin 2.

 

Killahora Orchards Rare Apple Ice Wine Granita, Sheep’s Yogurt Mousse, Honey and Lime

Serves 4

For the granita:

200g caster sugar

100ml lemon juice

100ml water

800g Killahora Orchards Rare Apple Ice Wine

 

For the sheep’s yogurt mousse:

6 gelatine leaves

500g sheep’s yogurt

130g caster sugar

500g cream

 

To serve:

Irish honey

zest of 1 lime

 

To make the yogurt mousse, bloom the gelatine in a bowl of cold water. In a separate bowl, whisk together the yogurt and sugar. Lightly whip 400g of the cream and boil the remaining 100g of cream (weigh the cream instead of measuring it by volume). Dissolve the gelatine in the boiled cream, then pour onto the yogurt. Fold in the whipped cream and allow to set in the fridge.

To make the granita, place the sugar, lemon juice and water in a pan and heat just until the sugar dissolves. Add the apple ice wine and warm until the mix comes together. Pour into a baking tray or large plastic container. Place in the freezer for about 30 minutes, until it’s becoming icy around the edges. Stir with a fork and place back in the freezer for another 90 minutes, stirring it every 20 or 30 minutes with a fork to scrape the granita into icy crystals, until the granita is completely frozen. This can be made a day ahead and kept tightly covered in the freezer.

To serve, pipe the yogurt mousse into the centre of a serving bowl. Drizzle the honey over the top. Spoon the granita on top and finish with freshly grated lime zest.

 

Recipe created for the Irish Food Writers’ Guild Food Awards 2019 by executive chef Andy McFadden of Glovers Alley, 128 St Stephen’s Green, Dublin 2.

 

Teampall Gael and Young Buck Cheese with Rhubarb and Apple Chutney

 

10 cloves

4 star anise

3 bay leaves

1 cinnamon stick

250g rhubarb, chopped

250g Bramley apple, peeled, cored and chopped

100g Demerara sugar

100ml balsamic vinegar

100ml water

zest of 1 orange

Teampall Gael cheese, to serve

Young Buck cheese, to serve

 

To make the chutney, wrap the cloves, star anise, bay leaves and cinnamon stick in a piece of muslin. Put the rhubarb, apple, sugar, balsamic vinegar, water and the muslin of spices in a pan on a medium heat. Cook until the sugar has dissolved. Increase the heat and cook until thick and syrupy and the rhubarb and apple have softened. Stir in the orange zest and allow to cool.

Serve the Teampall Gael and Young Buck cheese on a cheeseboard with the rhubarb and apple chutney alongside.

 

Recipe created for the Irish Food Writers’ Guild Food Awards 2019 by executive chef Andy McFadden of Glovers Alley, 128 St Stephen’s Green, Dublin 2.

To celebrate Holi, the festival of colour and love-  a piece on India. Recently I spent a couple of weeks in India in Ahilya Fort, a small heritage hotel overlooking the Narmada, one of the most sacred rivers in India. From dawn to dark, there’s endless activity below the fort on the ghats, along the river bank. Local devotees and pilgrims worshipping and offering prayers to the holy river which nourishes and waters their crops. They perform a variety of puja and aarti and bathe in the river to wash away their sins. Women wash their clothes along the waters edge, children feed the fish and dive into the chilly waters giggling with delight. It’s a riot of colour, women bath in their saris and then hold them up in the gentle breeze to dry. Little wooden boats with gaily painted canopies ferry people across the river to the Shalivan Temple in Naodatodi, a village of a few hundred friendly people who earn their living from basic farming, growing bananas, corn and cotton. There’s a brick works close to the village where it’s intriguing to watch the handmade bricks being individually made by both men and women then dried in the sun and baked in a hand built kiln.

The village is tranquil, with a wonderfully welcoming friendly atmosphere, children run out of their houses to meet us…..another household invited us in to share a cup of chai. ..

The little town is still deliciously rural, all the needs of the local community are catered for by the numerous small shops and stalls. But Maheshwari is most famous for its hand weaving industry both silk and cotton which employs over 5,000 people.

Women come from all over India to choose a Maheswari silk saree from Rehwra. Buyers from posh shops from all over the world order superb handwoven cotton scarves and fabric from Women Weave.

There’s a tiny shoe makers shop at the bottom of the hill below the fort, close by the miller, where local farmers bring their corn and wheat to be ground, a Pan maker, several little flower shops where chrysanthemum flowers, roses and other blossoms are threaded onto cotton to make garlands to embellish the temple gods or to welcome visitors. Several potters made utilitarian earthenware vessels both for the household and temple ceremonies. Many jewellers sell gold and silver, drapers sitting cross legged sell wildly colourful sarees and bolts of materiel side by side with tailors peddling away on old treadle sewing machines. Half way down the main street a man chats to passers-by while he presses clothes ‘en plain air’ with a heavy iron filled with hot coals – all the shop fronts are fully open and customers remove their shoes before they enter.

Barbers lather up their customers chins and snip their hair in full view of passers-by…It’s all very colourful and convivial. Hardware shops are packed from floor to ceiling with kitchen utensils, farm implements, rat traps, kari (metal woks), water coolers. Now more and more brightly coloured plastic is replacing tin, metal and earthenware.

Not a supermarket in sight, lots of little grocery shops also selling snacks, sev, namkin and lottery tickets.

The Fish Market is down by the river but the huge bustling produce market takes place on Friday. Fresh fruit, vegetables and roast water chestnuts are sold from street carts by women sitting cross legged on the ground surrounded by the freshest produce. Sadly, many of the older houses with their delightful timber shutters and balconies are being demolished to make way for soul-less cement structures all in the way of progress, none the less Mahesware is still utterly enthralling in a charming, chaotic sort of way. An enchanting mix of medieval and 21^st century plus – There are even lots of satellite dishes and five ATM machines which occasionally deliver money.

But the focus of this column is on the variety of street food one finds. In the morning, stalls sell poha, a mixture of soaked flattened rice and spices sold on little squares of newspaper, nourishing wholesome food for a couple of Rupees, I love street food and eat it where ever I go, with street food you taste the real flavours of a country….

Poha

Poha is served for breakfast all over India, there are many versions, some also include diced, cooked potato and red and yellow pepper.

(Serve 8)

500g (18oz) Poha (Beaten Rice)

100g (3.5oz) Green Peas, unless really fresh use frozen

200g (7oz) Sev (Indian chick pea vermicelli)

1 tbsp Fennel seeds

1 tbsp Mustard seed

1 ½ tbsp Salt

1tsp Cumin Seeds

1 tsp Turmeric Powder

1 tbsp Sugar

3 tbsp Oil

3 tsp Fresh green coriander

Seeds of 1 large pomegranate

110g (4oz) finely chopped onion

110g (4oz) water chestnuts

3 Green Chilies Chopped

5 or 6 curry leaves (murraya koenigii)

Wash poha two to three times in cold water and strain, press out much of the water as possible.

Heat the oil in a wok or kadhai until hot. Add the mustard, cumin and fennel seeds,  turmeric powder, curry leaves and chopped green chilies and immediately add the chopped onions. Stir until the onions are tender and slightly golden, add the diced water chestnuts and continue to stir for 2 – 3 minutes. Add the poha with the green peas and fresh coriander, stir for about 5 Minutes. The dish is served warm, add the pomegranate seeds and garnish it with sev and lots of fresh coriander.

 

Spiced Chickpea Stew with Coconut and Tumeric

Serves 4 – 6

50mls (2floz) of olive oil

4 cloves of garlic, finely chopped

225g (8oz) onion

1 (2 inch) piece ginger, finely chopped

Sea salt and freshly ground black pepper

1 ½ teaspoons ground turmeric, plus more for serving

1 tsp chilli flakes, plus more for serving

2 400g tins of chickpeas, drained and rinsed

2 400g tins of full fat coconut milk

500mls (18floz) vegetable or chicken stock

350g (12ozs) of Swiss chard, kale or collard greens torn into bite-size pieces, stalks chopped and added

handful of fresh mint leaves, for garnish

Yoghurt (for serving, optional)

Toasted pitta bread, lavash or other flatbread for serving (optional)

Heat the oil in a large pot over a medium heat. Add garlic and onion. Season with salt and black pepper and cook, stirring occasionally until the onion is translucent and starts to brown a little around the edges, 3 – 5 minutes. Add ginger and cook for a further 2 – 3 minutes.

Add turmeric, chilli flakes and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 – 10 minutes,.

Using a potato masher or spatula, further crush the remaining chickpeas slightly to release the starchy insides (this will help to thicken the stew).

Add coconut milk and stock to the pot, and season with salt and pepper. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened and flavours have started to come together, 30 – 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to taste as delicious as possible).

If after 30 – 35 minutes you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey!

Add green stalks and cook until nearly tender, then add the leaves and stir, making sure they’re submerged in the liquid. Cook a few minutes so they wilt and soften, 3 – 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens). Season again with salt and pepper.

To serve divide among bowls and top with mint, a sprinkle of chilli flakes and a good drizzle of olive oil. Serve alongside yoghurt and toasted pitta if using; dust the yoghurt with turmeric if you wish.

 

Indian Spiced Vegetable Pakoras with Mango Relish

 

Mangoes are a great source of betacarotene and Vitamin C. They aid digestion, reduce acidity in the system and help cleanse the blood.

Serves 4-6

Vegetables

1 thin aubergine cut into 1/4 inch (5mm) slices

1 teaspoon salt

2 medium courgettes, cut into 1 inch (2.5cm) slices, if they are very large cut into quarters

12 cauliflower florets

6 large mushrooms, cut in half

 

Batter

6oz (175g) chick pea or all-purpose flour

1 tablespoon chopped fresh coriander

1 scant teaspoon salt

2 teaspoons curry powder

1 tablespoon  olive oil

1 tablespoon freshly squeezed lemon juice

6-8fl oz (175-250m) iced water

vegetable oil for deep frying

Garnish

lemon wedges and coriander or parsley.

Put the aubergine slices into a colander, sprinkle with the salt, and let drain while preparing the other vegetables.

Blanch the courgettes and cauliflower florets separately in boiling salted water for 2 minutes. Drain, refresh under cold water, and dry well. Rinse the aubergine slices and pat dry.

Put the flour, coriander, salt and curry powder into a large bowl. Gradually whisk in the oil, lemon juice and water until the batter is the consistency of thick cream.

Heat good quality oil to 180°C/350°F in a deep fry. Lightly whisk the batter and dip the vegetables in batches of 5 or 6, slip them carefully into the hot oil.  Fry the pakoras for 2-3 minutes on each side, turning them with a slotted spoon. Drain on paper towels and keep warm in a moderate oven (uncovered) while you cook the remainder. Allow the oil to come back to 180°C/350°F between batches. When all the vegetable fritters are ready, garnish with lemon wedges and fresh or deep fried coriander or parsley. Serve at once with mango relish.

Mango Relish

2fl oz (50ml) medium sherry

2fl oz (50ml) water

2fl oz (50ml) white wine vinegar

2 tablespoons sugar

1/2 cinnamon stick

1 star anise

1/2 teaspoon salt

pinch of ground mace

1 mango, peeled and diced

1 small red pepper, seeded and diced

1 tablespoon lemon juice

Put the sherry, water, vinegar, sugar, cinnamon, star anise, salt and mace into a small, heavy bottomed saucepan. Bring to a boil and simmer over medium heat for 5 minutes. Add the mango, pepper, and lemon juice, lower the heat and simmer for 5 minutes more. Remove from the heat and let cool completely. Spoon into a screw top jar and refrigerate until required.

 .

Chai

Everyone needs a recipe for this spiced tea – beware it becomes addictive.

250ml (9fl oz/generous 1 cup) full fat milk

2-3 cardamom pods

2.5cm (1inch) piece of cinnamon

3 peppercorns

3 teaspoons loose tea leaves

500ml (18fl oz/2 1/4 cups) boiling water

sugar

Put all the ingredients except the tea leaves and the sugar into a saucepan, bring slowly to the boil and simmer for a couple of minutes.  Bring back to the boil, add the tea leaves, cover and reduce the heat to a simmer for 1-2 minutes.  Turn off the heat and allow the leaves to settle.  Serve in tea cups.

Tumeric Latte

One serving

350mls (12floz) whole milk or almond milk

¼ teaspoon ground turmeric

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

½ teaspoon vanilla extract

sugar or honey to taste

a grind of black pepper

Put all the ingredients in a heavy saucepan and whisk constantly over a gentle heat until it comes to the boil. When hot, pour the frothy latte into a heavy glass and enjoy.