This Autumn, four members of our family published cookbooks within a couple of weeks. It wasn’t planned that way but it was a lovely coincidence.
My latest tome “Grow Cook Nourish” was three years in the making, but is a slight departure from my other 15 books. This one is encouraging us all to grow some of our own food. Even if you live in a high rise apartment with just a window sill or a balcony, you can grow your salad leaves year round and much more besides, but in this article I’m going to focus on Rachel’s “Home Baking” and Philip Dennhardt’s “Saturday Pizzas”. Philip who did the 12- week Certificate Course at the Ballymaloe Cookery School in 2006 is less well known than Rachel. He teaches butchery, charcuterie and pizza workshops and runs the Saturday Pizza Café at Ballymaloe Cookery School. In 2007 Philip came to us with an idea for a Pop-Up pizzeria on Saturdays and wondered whether we would be happy for him to experiment in the wood-fired oven in the Garden Café at the school. We’re always excited by a new venture and of course, said yes.

Philip hankered after those delicious pizzas he had tasted in California and was excited about incorporating the fresh organic produce from our farm and gardens with fish and shellfish from the nearby fishing village at Ballycotton. He made a pilgrimage to Italy and tasted pizzas from Rome to Naples. Back home he experimented with flours and doughs until he was happy with the crust. The result delighted us all and soon Saturday Pizzas had a cult following. There was always a Margherita and pepperoni, but also a new vegetarian and non-vegetarian pizza, reflecting the seasons. Philip is meticulous about his research, recording each week’s specials and tweaking the recipes. He is always creative and inspired by the fresh ingredients, artisan produce and foraged foods around us, and every Saturday we look forward to the specials.

One day, Philip told me that he would love to write a pizza cookbook. Now here it is, a beautifully written book that will inspire even those who have never made a pizza before to have a go. And you don’t need to own a wood-burning oven – you can get excellent results in a conventional oven. The fun continues every week at Saturday Pizzas here in Shanagarry with Philip’s carefully chosen combinations. Some are traditional, but there are some unorthodox concoctions too, such as apple and black pudding, or braised beef with BBQ sauce and pickled red onions, perhaps finished with a drizzle of homemade aioli, hoisin sauce, gremolata or tapenade and served with a salad of organic leaves with edible flowers on top. When you start making your own pizza, there’s no end to the fun. Once you have made the dough, there are many more options than just pizza. You can make calzone, sfincione, stromboli, panzerotti, piadina, sgabei … the list goes on. I hope you will be inspired by Philip to release your inner pizzaiolo.

Rachel, familiar and much loved by the fans of her TV programmes, serves up another helping of delicious sweet treats in her 15th book. Rachel loves baking and is forever dreaming up and testing new temptations. Her newest book “Home Baking” has also been enthusiastically received. It hit the shelves on October 5th and has been shortlisted for Cookbook of the Year in the Bord Gáis Irish Book awards, as has Rory O’Connell’s, Cook Well Eat Well.
Rachel like Philip highlights the importance of sourcing really good quality ingredients as the basis for real yumminess and nourishment.I ate the magnificent salted caramel peanut bar with a fine pot of tea at the Stephen Pearce Café at the weekend, I thought I’d ask Rosa for the recipe. She looked baffled and told me it comes straight from Rachel’s new book Home Baking. It’s on page 132 – worth the price of the book alone for this one recipe.
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Hot Tips

The Irish Cheese Biennial Awards was held recently at the Grainstore at Ballymaloe House. Over 160 cheeses were entered including 16 brand new cheeses.
Mount Leinster Clothbound’ Coolattin was crowned the overall Supreme Champion, a superb cheddar cheese from summer milk when the cows were grazing on fresh clover rich pasture. Made by Tom Burgess on his farm near Tullow, Co. Carlow. For a full list of awards check out https://irishcheese.ie/2017/11/04/irish-cheese-awards-2017/ and let’s showcase them proudly on our Autumn and Winter cheeseboards.
A Special Lifetime Achievement Award was presented to two pioneers, Louis and Jane Grubb of Cashel Blue who have inspired so many. Jane and Louis who started to experiment in their own kitchen now run a several million euro business with the help of their daughter Sarah, her husband Sergio and a loyal and highly skilled team – an example of ‘from tiny acorns mighty oaks do grow’. Cashel Blue, is exported all over the world and could well become the next Kerrygold. A popular and well deserved award to two of the heroes and greatest innovators of the Irish farm house cheese industry.

Honey
2017 wasn’t a brilliant honey season, the mild winter confused the bees somewhat and once the temperature reaches 8 degrees, the bees tend to fly out of the hive to collect pollen. This year they were out in mid January visiting snowdrops and flowering daphne. If there’s a sudden cold snap this can be disastrous. The new season honey is in the shops and Farmers Markets now so stock up while it’s still available. I particularly love raw honey and found some from the Little Apple Farm in Co Kilkenny at the Midleton Farmers Market last weekend. I ate slice after slice of toast and honey for breakfast, nature’s bounty – super delicious. Philip Little www.littleirishapple.ie

Santa’s coming……Excitement at Midleton Farmers Market today – Saturday 18th November, Santa arrives on the train from Cork to Midleton with his elves and will visit the Midleton Farmers Market where he will be welcomed at 1pm by Darina Allen…..Christmas Carols, treats and lots of fun.
Contact Irish Rail for tickets to travel with Santa from Kent station to Midleton or just come along to the Midleton Farmers Market. www.irishrail.ie
Rachel Allen’s Spanish Cheese, Honey and Thyme Tarts
Makes 4
1 lb of Puff Pastry
Flour for dusting
1 egg
150g (5 ½ oz) rind removed Manchego cheese or other hard, matured cheese
4 teaspoons thyme leaves
2-3 teaspoons honey

baking sheet.

Preheat the oven to 200°C/400ºF/gas mark 6. Line the baking sheet with baking parchment. Roll out the pastry on a lightly floured work surface to 22 x 35cm (8 ½ x 14 in).

Cut the rectangle in half lengthways and then in half widthways to make 4 smaller rectangles, each about 11 x 18cm (4 ¼ x 7in) (Alternatively you can make 4 round tarts; roll the pastry into a square instead of a rectangle and cut 4 circles about 14cm, (5 ½ in) in diameter – I use a saucer for this.)

Dust off the excess flour on top of the pastry, then flip the pastry pieces over and dust off again. I flip them over after cutting for a better puff around the edges. Using a small sharp knife, score an 8mm (3/8in) frame all-round the edge, cutting two-thirds of the way through the pastry. Put the pastry pieces on the prepared baking sheet.

Whisk the egg with the pinch of salt to make an egg wash, then brush the egg wash over the frame, not going over the edges. Inside the frame, lay down the slices of cheese, making sure to cover the whole surface of the pastry inside the frame. Scatter ½ teaspoon of the thyme leaves over the cheese in each pastry.
Bake for 10-15 minutes until the pastry is puffed and golden. Remove from the oven and put on warm plates, then drizzle the honey thinly over the top of each tart. Scatter the remaining thyme leaves over the top, and serve.
From Home Baking by Rachel Allen, photography by Maja Smend, published by Harper Collins.

Rachel’s Peach and Almond Squares
Makes 9
175g (6oz) butter softened, plus extra for greasing
175g (6oz) caster sugar
3 eggs
175g (6oz) plain flour
1 teaspoon baking powder
100g (3½ oz) ground almonds
5 peaches cut in half and pitted
2-3 tablespoons peach or apricot jam (optional)

20cm (8in) square cake tin with high sides.

Preheat the oven to 180°C/350ºF/gas 4. Grease and line the base and sides of the tin with baking parchment. Put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow or a food processor. Add the sugar and beat until light and fluffy.
Add the eggs, one at a time, adding 1 tablespoon of flour each time and beating well after each addition. Sift in the remaining flour and the baking powder and add the ground almonds. Fold in to combine.

Spoon the mixture into the prepared tin and smooth the top using the back of the spoon. Put 9 halves of peaches in 3 rows of 3, cut side up (there will be half a peach left over for the cook!)

Bake for 45-50 minutes until the sponge is pale golden and springy to the touch. Gently warm the jam in a small saucepan over a medium-low heat, and brush over the sponge and peaches while still warm. Serve warm or leave to cool.
From Home Baking by Rachel Allen, photography by Maja Smend, published by Harper Collins.

Philip Dennhardt’s Classic Pizza Dough
200 ml (3/4 cup + 4 teaspoons) cold water
300g (2 cups) ‘oo’ flour or strong white flour, plus extra for dusting
1⁄2 x 7g (1⁄4 oz) sachet of fast action dried yeast
1 tsp fine sea salt
Makes enough for 2 x 25 cm (10 in) pizzas

Pour the water into the bowl of a stand mixer fitted with a dough hook, then add the flour on top of the water and add the yeast and salt in separate piles. Mix for 10 minutes on a medium–low speed. For the
first few minutes it will look shaggy and you might be worried that it won’t come together, but leave it be and by the end of the 10 minutes the dough should be smooth, springy and slightly sticky. Check the dough after a couple of minutes, though, to see how it’s coming along.
If it’s really dry and isn’t coming together, add another tablespoon of water. If it looks really wet, add another tablespoon of flour. Alternatively, if you don’t have a mixer, you can knead the dough by hand. Sprinkle your work surface with a little flour and tip the dough out onto it. Knead it by hand a few times to bring it together into a smooth, round ball that holds its shape well and springs back when you poke it. If it doesn’t pass those tests, knead it for 1–2 minutes more. Using a dough cutter or a sharp knife, cut the dough in half. Pressing it firmly into the work surface, roll each piece into a smooth round, like a tennis ball. Put the dough balls on two side plates or a baking tray dusted with flour. Cover tightly with cling-film/plastic wrap or soak a clean tea towel in cold running water from the tap and wring it out really well, then cover the dough with the damp cloth. Place the covered plates or tray in the fridge for at least 6 hours, but ideally overnight or even up to 48 hours to let it have a long fermentation and a slow rise. The longer you let the dough sit in the fridge, the more flavour it will have.

Take the dough out of the fridge 1 hour before you want to cook the pizzas, making sure you keep it covered with the clingfilm/plastic wrap or damp cloth so it doesn’t dry out. When you’re ready to shape the dough, dust a pizza peel or a thin wooden chopping board generously with flour. You can either stretch the dough by hand or use a rolling pin. If you’re using a rolling pin, dust that with flour too.

Take the rested dough ball off the plate or tray using a dough cutter or a bowl scraper, making sure the dough ball stays round at this point. Place the dough ball onto the floured peel or board and dust some flour on top of the dough too. Press down the middle of the dough with your fingers, but don’t press the edge of the dough ball, as that will be the crust later. It should already look like a little pizza.
The dough is now ready to be stretched by hand or rolled.
This recipe makes two pizzas, but if you want to make more than that, here are the quantities to use for four or six pizzas. Even if you’re only making two pizzas, you can still make a bigger batch and either freeze the leftover dough, ready to go for the next time you make pizza or you could make it into the recipes for garlic bread, dough balls with garlic butter and breadsticks.
Makes 4 x 25 cm (10 in) pizzas
300 ml (10fl oz/ ½ pint) cold water
500g (18oz) (31⁄3 cups) ‘oo’ flour or strong white flour, plus extra for dusting
7 g sachet of fast action dried yeast
2 tsp fine sea salt
Makes 6 x 25 cm (10 in) pizzas
550 ml (18 fl oz) cold water
950 g (2 lbs) ‘oo’ flour or strong white flour, plus extra for dusting
11⁄2 x 7 g (1⁄4 oz) sachets of fast action dried yeast
1 tablespoon fine sea salt
From Saturday Pizzas at Ballymaloe Cookery School by Philip Dennhardt and Kristin Jensen, photographer Mowie Kay and published by Ryland Peters & Small.

Philip Dennhardt’s Tomato Sauce
Makes 800 ml

1 tablespoon olive oil
1 onion, finely chopped
1 celery stick, finely chopped
1⁄2 carrot, finely chopped
1 teaspoon fine sea salt
freshly ground black pepper
1 garlic clove, finely chopped
2 x 400 g (14oz) cans of good-quality whole plum tomatoes
1 teaspoon sugar (optional)

Heat the olive oil in a saucepan set over a medium–low heat. Add the onion, celery and carrot and season with the salt and some freshly ground black pepper to taste.
Cover the pan and sweat the vegetables for 8–10 minutes, until soft but not coloured. Add the garlic and cook, uncovered, for just 1 minute, until fragrant. Add the tomatoes and simmer for 3 minutes on a low heat. Good-quality canned tomatoes don’t need to be cooked for very long, plus the longer you cook the sauce, the more water evaporates and the thicker it becomes, which isn’t the consistency that you want – pizza sauce should be thin but not watery.

Whizz the sauce with a hand-held blender until smooth, or you could leave it a little chunkier if that’s what you prefer. Taste and check for seasoning – add a teaspoon of sugar if the tomatoes are too bitter or acidic. The sauce is now ready to be used right away, or it will keep in the fridge in an airtight container for up to a week or it can be frozen for up to six months. This recipe makes enough sauce for five pizzas.

From Saturday Pizzas at Ballymaloe Cookery School by Philip Dennhardt and Kristin Jensen, photographer Mowie Kay and published by Ryland Peters & Small.

Philip Dennehardt’s Chorizo with Blue Cheese and Rocket
2 balls of pizza dough, see Classic Pizza Dough recipe
2 handfuls of rocket/arugula
2 tablespoons olive oil
pinch of fine sea salt
160 ml (2/3 cup) tomato sauce, see recipe
250 g (2 cups) grated mozzarella
16 slices of dry-cured chorizo
100 g (3/4 cup) crumbled blue cheese
Makes 2 x 25 cm (10 in) pizzas
Preheat the oven to 250°C/480°F/gas mark 9 or as high as it will go. Place a pizza stone or an upside-down baking tray in the oven to heat up too. Get all your ingredients and equipment ready, including taking the dough out of the fridge 1 hour before you’re ready to cook.

Place the rocket/arugula in a bowl. Drizzle with half of the oil and season with a pinch of salt (you don’t need any pepper, since the rocket is so peppery on its own). Toss to combine and coat all the leaves. This adds flavour and helps protect the greens from burning.

Stretch the pizza dough by hand or roll it out as per the instructions on pages 24–25. Sprinkle a pinch of salt evenly over the dough, then brush a little olive oil onto the rim with a pastry brush to help it turn golden. Using a ladle or big spoon, pour the tomato sauce in the centre of the dough. Spread it over the pizza in concentric circles with the back of the ladle or spoon, leaving a 2.5 cm (1 in) border clear around the edges for the crust. You only want a thin layer of sauce.
Place a big handful of the grated mozzarella in a mound in the middle of the dough. Use your palm to spread it out evenly across the pizzas, leaving the edges clear for the crust. Scatter the chorizo and crumbled blue cheese on top of the mozzarella (or if you would prefer a bit more texture, add the blue cheese later – see the introduction), aiming to get a good balance of ingredients across the pizza.

Check that there is no liquid on the peel or board or your pizza won’t slide off. Shake the board gently to see if the pizza w move. If it doesn’t, lift up the pizza with a dough cutter or spatula and sprinkle a little flour on the board until it does move easily. Slide the pizza off the peel or board onto the pizza stone or upside-down baking tray in the hot oven. Cook for 7–10 minutes, but start checking it after 5 minutes – you want the bottom and the crust to be cooked through and golden and the cheese should be melted. Take the pizza out of the oven and scatter the rocket evenly across the top. Return the pizza to the oven for only 30 seconds to 1 minute more, until the rocket has just started to wilt.

Alternatively, skip this step to keep the rocket/arugula fresh and let it wilt only slightly in the residual heat of the pizza after it comes out of the oven. Remove from the oven again and transfer to a wire cooling rack. Slice after 1 minute standing.

From Saturday Pizzas at Ballymaloe Cookery School by Philip Dennhardt and Kristin Jensen, photographer Mowie Kay and published by Ryland Peters & Small.

I rarely shop in a supermarket, I know this sounds quite extraordinary but I live in the country, in the middle of a farm and we grow a lot of our own food. I’m also a big advocate of Farmers Markets and small independent local shops so my reality is kinda different.
It can be months between one visit to a supermarket and the next – having said that I love a wander around Fields in Skibbereen when I’m in West Cork, a large supermarket which still manages to keep the local shop feel and one of the few (Scally’s in Clonakilty is another) that goes out of its way to source and support local farmers, food producers and fishermen.
Hadn’t been for a while and was in search of a pound of butter to make some hollandaise sauce to embellish a fine fresh hake that I had just bought in the Skibbereen Farmers Market.

At first I thought there was no butter but eventually I found some Kerrygold and Aughadown from Drinagh Co-Op at the very end of a long run of every conceivable spread. I had passed yards and yards of dairy products, mostly, light, low fat, no fat……

What IS going on? Surely people know by now, that pure natural butter is good for us and that other edible ‘food like substances’ predominately made in laboratories are most definitely not. The myth that low fat is good for you was the biggest con of the late 20th and 21st century. That theory and false science has been thoroughly discredited.

If you only remember one thing from this article, it ought to be the following fact. We need good fat in our diet to help the body to absorb the nutrients from other foods. Only two Vitamins, B and C are water soluble, all the others are fat soluble – so what does that mean? Unless we have some fat in our diet, we cannot extract maximum nutrition from the what we eat… So that’s just one of the many reasons why low fat is detrimental to our health and why ‘surprise, surprise’, people who were put on a totally low-fat diet were found to be suffering from malnutrition, yes malnutrition after a few months.

The fat doesn’t have to be butter, it can be extra virgin olive oil, lard or beef dripping but it must be a good fat, pure and preferably organic. If you don’t believe me, do your own research and see how ever since the Keys 1961 report followed by The Dietary Goals for the United States encouraged Americans to eat less high fat red meat, eggs and dairy and replace them with more calories from fruits, vegetables and especially carbohydrates. First in the US and then everyone else seems to follow suit without ever checking their science. So for four decades, our governments, department of health, dieticians and doctors (who by the way have virtually no training in nutrition) have repeated the same dogma over and over again. It wasn’t until 2014 when the result of the meta analysis of over 80 scientific papers and research documents that we learned that there wasn’t a shred of evidence to link butter and saturated fats to cardiovascular disease, fancy that….

Meanwhile, a multi-billion dollar/euro/pound industry has been developed on the back of this false science. But the most serious element is that by now the general public have been so brainwashed into thinking that fat of any kind is public enemy No 1 that they actually can’t face it.

Desperately serious for our health. Babies and small children need lots of good fat for their brain development. It’s connected to fertility, to our energy level, concentration…..
Least there be any misunderstanding, it’s not the fault of the supermarkets, they will sell what the public want……So don’t be conned, eliminate those low-fat products totally from your diet. Mother Nature did not put fat on meat and fish to annoy us, it’s there so we can absorb the maximum benefit from the lean meat. See Weston A Price Foundation – www.westonaprice.org

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HOT TIPS
Where can I find Jersey Milk ?
In the Cork area, whole raw milk is available from Dan Aherne’s stall at Mahon Point (Thursday from 10am-2.30pm) and Midleton Farmers Markets (Saturday from 9am-1pm).
Raw Jersey milk, cream and handmade butter are available from the Ballymaloe Cookery School Farm Shop only – open Monday to Saturday from 11am – 5.30pm

Skibbereen International Mince Pie Festival
An exciting new Christmas event. Join Tessa Perry and myself on December 2nd 2017 at the Courtyard, Mardyke Street at 2pm in Skibbereen for the Mince Pie Festival Final. €10.00 enters up to 6 mince pies. I’ll be happy to sign copies of my new book Grow, Cook, Nourish for Christmas pressies. Phone Matt on 087 245 8627 for the details

10 Great Brunch Recipe Ideas at the Ballymaloe Cookery School
More substantial than a breakfast, lighter than a full lunch, brunch is the perfect meal for enjoying quality time with family and friends and enjoying hassle-free entertaining. In this half day cookery course, we will teach many simple delicious recipes to entertain and delight, sharing with you a wonderful repertoire of brilliant brunch ideas from spicy Sri Lankan chilli eggs to the classic Mexican huevos rancheros, light-as-a-feather ricotta hot cakes with honey, all-American Corn cakes or Dutch pancakes with crisp home cured bacon or tangy blueberry drop scones dripping with fresh butter. Friday November 17th 2017. www.cookingisfun.ie

Festive Cooking with Darina Allen at the Ballymaloe Grain Store
Let us help you prepare for the Christmas holidays! Join us for a fun evening on Friday November 23rd 2017 at 7pm at the Ballymaloe Grain Store. Proceeds to support the Cork Quaker Meeting’s project to renovate and extend its Meeting House. Tickets €25.00. For more info or to buy tickets mail corkmonthlymeeting@gmail.com or phone Denise at 085-7285287.

Roast Haddock or Hake with Red Pepper Sauce
This is a super rich sauce with a sublime flavour, it makes any fish into a feast. The technique for roasting fish is one we all need in our repertoire – really quick and easy….. Serve naked or with any sauce you fancy.

Serves 4 – 6 as a main course

1 1/2 lbs (675g) haddock, hake or ling, carefully trimmed of skin and membrane
Butter or extra virgin olive oil
Salt and freshly ground pepper

Sauce
1 red pepper
5ozs (150g/1 1/4 stick) butter (preferably unsalted)
8 fl ozs (250ml/1 cup) cream

Garnish
Sprigs of flat parsley or chervil

Cut the fish into 4oz or 6oz portions, refrigerate until needed.
Seed the red pepper and dice the flesh into neat 1/8 inch (3mm) cubes. Sweat gently in 1 teaspoonful of butter in a small covered pot on a low heat until soft (it’s really easy to burn this so turn off the heat after a few minutes and it will continue to cook in the pot).
Put the cream into a saucepan and gently reduce to about 3 tablespoons (4 scant American tablespoons) or until it is in danger of burning, then whisk in the butter bit by bit as though you were making a Hollandaise sauce. Finally stir in the diced red pepper. Thin with a very little warm water if necessary and keep warm.

Preheat the oven to 250°C/475°F/regulo 9.
Arrange the skinless fillets on a baking tray, brush with melted butter or a little extra virgin olive oil. Season well with salt and freshly ground pepper. Cook for 4 – 6 minutes depending on the thickness.

To serve
Arrange the fish on warm individual plates. Coat each piece with the red pepper sauce. Garnish with sprigs of flat parsley or chervil and serve immediately.

Buttered Shrimps or Prawns with Bretonne Sauce

Shrimps are in season at the present. Another gorgeous herby butter sauce, quick and easy to make and also delicious with other fish even the humble mackerel.

Serves 4 as a starter, 2 as a main course

2 lbs (900g) shrimps or prawns

4 pints (2.3 litres/10 cups) water
2 tablespoons (2 American tablespoons + 2 teaspoons) salt

Bretonne Sauce
1 eggs yolk, preferably free range
1/2 teaspoon Dijon mustard (We use Maille Verte Aux Herbs)
1 tablespoon fresh herbs – mixture of chervil, chives, tarragon and fennel, chopped or as a last resort just parsley
75g (3ozs/3/4 stick) butter, melted

Garnish
Flat parsley or fresh fennel

1oz (25g/1/4 stick) butter

Bring 2.3litres of water to the boil. Add 2 tablespoons (2 American tablespoons + 2 teaspoons) of salt, toss in the live or very fresh shrimps, they will change colour from grey to pink almost instantly. Bring the water back to the boil and cook for just 2-3 minutes. The shrimps are cooked when there is no trace of black at the back of the head. Drain immediately, and spread out on a large baking tray to cool.

Next make the Bretonne Sauce.
Whisk the egg yolks with the mustard and herbs in a small pyrex bowl. Bring the butter to the boil and pour it in a steady stream onto the egg yolks, whisking continuously until the sauce thickens to a light coating consistency as with a Hollandaise.
Keep warm in a flask or place the bowl (not stainless steel) in a saucepan of hot but not boiling water.

Just before serving, peel the shrimps or prawns. Toss in foaming butter in a frying pan until heated through. Heap them onto a hot individual warm plates. Coat with the sauce. Garnish with flat parsley or fresh fennel and serve immediately.

Baked Plaice, Dover Sole with Herb Butter

This is a very simple ‘master recipe’ which can be used not only for plaice and sole but for all very fresh flat fish, e.g. brill, turbot, dabs, flounder and lemon sole. Depending on the size of the fish, it can a starter or a main course. Because it is cooked on the bone the flavour is superb. It is also delicious with Hollandaise Sauce, Mousseline or Beurre Blanc.

Serves 4

4 very fresh plaice or sole on the bone

Herb Butter
2-4 ozs (50-110g/1/2 – 1 stick) butter
4 teaspoons mixed finely-chopped fresh parsley, chives, fennel and thyme leaves
salt and freshly ground pepper

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

Turn the fish on its side and remove the head. Wash the fish and clean the slit very thoroughly. With a sharp knife, cut through the skin right round the fish, just where the ‘fringe’ meets the flesh. Be careful to cut neatly and to cross the side cuts at the tail or it will be difficult to remove the skin later on.

Sprinkle the fish with salt and freshly-ground pepper and lay them in 1cm (1/2 inch) of water in a shallow baking tin. Bake in a moderately hot oven for 20-30 minutes according to the size of the fish. The water should have just evaporated as the fish is cooked. Check to see whether the fish is cooked by lifting the flesh from the bone at the head; it should lift off the bone easily and be quite white with no trace of pink.

Meanwhile, melt the butter and stir in the freshly-chopped herbs. Just before serving catch the skin down near the tail and pull it off gently (the skin will tear badly if not properly cut). Lift the fish onto hot plates and spoon the herb butter over them. Serve immediately.

Ballymaloe Vanilla Ice Cream with Raisins and PX
Really good cream makes really good ice cream. This recipe is made on an egg-mousse base with softly whipped cream. It produces a deliciously rich ice cream with a smooth texture that does not need further whisking during the freezing period. This ice cream should not be served frozen hard; remove it from the freezer at least 10 minutes before serving. You can add other flavourings to the basic recipe: liquid ingredients such as melted chocolate or coffee should be folded into the mousse before adding the cream. For chunkier ingredients such as chocolate chips or muscatel raisins soaked in rum, finish the ice cream, semi-freeze it and then stir them through, otherwise they will sink to the bottom.

Serves 12–16

4 organic egg yolks
100g (3 1/2oz/scant 1/2 cup) sugar
1 teaspoon pure vanilla extract or seeds from 1/3 vanilla pod
1.2 litres (2 pints/5 cups) softly whipped cream (measured after it is whipped, for accuracy)

Put the egg yolks into a bowl and whisk until light and fluffy (keep the whites for meringues). Combine the sugar with 200ml (7fl oz/scant 1 cup) of water in a small heavy-based saucepan. Stir over heat until the sugar is completely dissolved, then remove the spoon and boil the syrup until it reaches the ‘thread’ stage, about 106–113°C (223–235°F): it will look thick and syrupy, and when a metal spoon is dipped in the last drops of syrup will form thin threads. Pour this boiling syrup in a steady stream onto the egg yolks, whisking all the time by hand. (If you are whisking the mousse in a food mixer, remove the bowl and whisk the boiling syrup in by hand; otherwise it will solidify on the sides of the bowl.)

Add the vanilla extract or vanilla seeds and continue to whisk the mixture until it becomes a thick, creamy white mousse.

This is the stage at which, if you’re deviating from this recipe, you can add liquid flavourings such as coffee. Fold the softly whipped cream into the mousse, pour into a bowl, cover and freeze.

Affogato
Put a scoop of homemade vanilla ice cream into a glass or a cappuccino cup, top with a shot of espresso and serve immediately. Yummeee

Old-Fashioned Rice Pudding with softly whipped cream and soft brown sugar

A creamy rice pudding is one of the greatest treats on a cold winter’s day. Make it with whole milk and you’ll need to use short-grain rice which plumps up as it cooks. This is definitely a forgotten pudding and it’s unbelievable the reaction we get to it every time we make it at the Cookery School. It’s always the absolute favourite pudding at my evening courses.

Serves 6–8

100g (31⁄2oz) pearl rice (short-grain rice)
40g (1 1/2oz/scant 1/4 cup) sugar
small knob of butter
850ml (1 1/2 pints/3 3/4 cups) whole milk

1 x 1. 2 litre (2 pint/5 cups) capacity pie dish

Preheat the oven to 180ºC/350ºF/Gas Mark 4.

Put the rice, sugar and butter into a pie dish. Bring the milk to the boil and pour over. Bake for 1–1 1/2 hours. The skin should be golden, the rice underneath should be cooked through and have soaked up the milk, but still be soft and creamy. Calculate the time it so that it’s ready for pudding. If it has to wait in the oven for ages it will be dry and dull and you’ll wonder why you bothered.

School Lunch Box Suggestion

Apple Fritters

Funny how one sometimes forgets a recipe; we hadn’t had these for ages, but I remembered them recently and they taste just as good as ever. As children we particularly loved fritters because they used to fry into funny shapes, which caused great hilarity. These can also be shallow-fried in a pan. You can add a teaspoon of cinnamon to the sugar to toss the apples in for extra flavour.

Serves 6–8

110g (4oz) plain white flour

pinch of salt

1 organic egg

150ml (5fl oz) milk

good-quality vegetable oil, for frying

450g (1lb) cooking apples (about 4), Bramley’s Seedling or Grenadier

225g (4oz) caster sugar

Sieve the flour and salt into a bowl. Make a well in the centre and drop in the egg. Use a whisk to bring in the flour gradually from the edges, slowly adding in the milk at the same time. Leave the batter in a cool place for about 1 hour.

Heat the oil in a deep-fryer to 180°C (350°F). Peel and core the apples. Cut into rings, no thicker than 1cm (1⁄4in). Dip the rings into the batter and lift out with a skewer, allowing the surplus batter to drain off, then drop into hot fat, a few at a time. Fry until golden brown, drain well on kitchen paper. Toss each fritter in caster sugar. Serve immediately on hot plates with softly whipped cream.

Ask any of my Certificate Course students where they would like to work when they finish their stint at the Ballymaloe Cookery School – at least a quarter will sigh wistfully and mention Ottolenghi and indeed many of my past students have worked there and loved their experience.

Yotam Ottolenghi, the Israeli-British chef, restaurateur, deli owner and bestselling food writer has won all our hearts with his chic and delicious food.
Sumac, zatar, pomegranate molasses are stocked in virtually every supermarket. Frekkah, mahleb, dried limes, rose petals and pistachios are also familiar ingredients to virtually all keen cooks – the ‘Ottolenghi effect’ but for many it’s the irresistible huge billowy meringues, luscious cakes, fancy friands, dainty financiers and pastries that they lust after.

Recipes for some of these specialties are sprinkled through Yotam’s earlier books, Ottolenghi The Cookbook, Jerusalem, Plenty, Plenty More…he and his business partner Sami Tamimi also have an uncanny knack for displaying the food, so it is beyond irresistible. They use beautiful ingredients, no grey or fawn food, it’s all super colourful and most importantly it is super delicious. In his latest book SWEET, Yotam has teamed up with Malaysian born, Helen Goh, a doctor of psychology, who was head pastry chef at Donovan’s, a landmark restaurant in a suburb of Melbourne and well known for its delicious cakes. A friend tipped off Yotam that Helen was coming to London and the rest is history.

Yotam and Helen have collaborated and meticulously tested recipes for over two years and the end result is SWEET, the book that his legions of fans have been waiting for…..110 innovative recipes. The advance publicity promised ‘it will bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings – including rose petal, saffron, aniseed, orange blossom, figs, pistachio and cardamom to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream.’

This is one of those rare books that you’ll want to cook your way from cover to cover and how about all that sugar…well, Yotam and Helen feel that there’s nothing wrong with a bit of sugar and baking some sweet treats from time to time. Mummy always had something homemade in the tin to serve with a cup of tea when friends dropped in, which was often…..

However there’s a lot wrong with gorging on stuff with a million ingredients that you haven’t made yourself and can’t even pronounce half of the long list of ingredients.
So difficult to choose what to include in this column but here’s a few temptations to make you want to rush to your local book shop to secure your very own copy – also a perfect present for a sweet toothed friend. You’ll have to buy the book to get the recipes for Love cakes, frozen espresso parfait for a crowd and chocolate tart with hazelnuts, rosemary and orange…these could well become their favourite dinner party desserts.

www.cookingisfun.ie
www.darinasblog.cookingisfun.ie
www.instagram.com/timanddarina/

Hot Tips
‘Saturday Pizza’ Masterclass at the Ballymaloe Cookery School with
Bed and Breakfast at Ballymaloe House
Join Philip Dennhardt at the Ballymaloe Cookery School on Friday 10th November and enjoy a three hour Pizza Masterclass. Philip will take you through all the basic ingredients from making dough, getting the best results from your oven and delicious ways to use classic and contemporary toppings.
Following Philip’s Pizza class, check in to Ballymaloe House on the same evening and enjoy a 5 course dinner in the charming surroundings of the house & gardens.
Dinner, bed & breakfast with Philip’s Pizza Masterclass from €275.00 per person sharing. http://www.ballymaloe.ie/blog-item/pizza-masterclass or www.cookingisfun.ie

Check out Listowel Food Fair, one of the originals and still one of the best. It runs from 9th -12th November 2017. See the website www.listowelfoodfair.ie for lots of info on competitions, cooking, tasting, family fun, a farming seminar and lots more….

Find of the Week:- . I’ve just discovered the delicious smoked black and white pudding from The Smokin’ Butcher, Hugh Maguire based in Ashbourne, Co Meath – love it for breakfast and we’ve all being enjoying it as a starter with caramelised apple and grainy mustard sauce. Tel: – 086 893 9964 http://hughmaguirebutchers.com/

Wild Food of the Week:- Burdock can be found in woodland and on waste ground. The leaves and stalks can be boiled and eaten with melted butter in spring time but right now burdock root can be peeled and boiled in salted water, sautéed in butter, much like Jerusalem artichokes.

School Lunch Box Suggestion: – Pumpkin soup, fill a flask with pumpkin soup as part of a warm and comforting school lunch, add a couple of brown scones.

Pumpkin Soup

Serves 6 approximately

560g (1 1/4lb) pumpkin, preferably organic, chopped
45g (1 1/2oz) butter
110g (4oz) onion, chopped
140g (5oz) potatoes, chopped
salt, freshly ground pepper and sugar
1.1Litre (2 pints/5 cups) homemade light chicken or vegetable stock
62ml (2 1/2fl oz/generous 1/4 cup) creamy milk, (optional)
2 teaspoons thyme leaves, chopped

Garnish
a little lightly whipped cream

Melt the butter and when it foams add the chopped vegetables, season with salt and freshly ground pepper and sugar. Cover with a butter paper (to retain the steam) and a tight fitting lid. Leave to sweat gently on a low heat for about 10 minutes approx.

Remove the lid, add the stock and boil until the vegetables are soft. Pour the soup into the liquidiser. Add the freshly chopped thyme, purée until smooth. Add a little creamy milk if necessary. Taste and adjust seasoning

Garnish with a speckle of the whipped cream.

Ottolenghi’s Cinnamon Pavlova with Praline Cream and Fresh Figs
This is a stunning dessert for a special occasion. Pavlova is the dessert to make when you have a bit of time and are feeding people you adore. The recipe calls for flaked almonds but you can easily substitute those with chopped pistachios.

Serves 10-12 (it’s quite rich, so the slices are not too big)

20 g flaked almonds
50 g dark cooking chocolate (70% cocoa solids), finely chopped
600 g fresh figs, cut into 1 cm discs
3 teaspoons honey

Meringue
125 g egg whites (from 3 large eggs)
125 g caster sugar
100 g dark muscovado sugar
1½ teaspoons ground cinnamon

Praline Cream
50 g flaked almonds
80 g caster sugar
2 tablespoons water
200 ml double cream
400 g mascarpone

Preheat the oven to 170°C/150°F/gas mark 3.

Spread out all the almonds (for both the pavlova and the praline, 70g) on a baking tray and toast for 7-8 minutes, until golden brown. Remove from the oven, divide into two piles (20 g for the pavlova, 50 g for the praline) and set aside to cool.

Reduce the oven temperature to 120°C/100°F/gas mark ½. Cover a baking tray with baking parchment and trace a circle, about 23cm in diameter, onto the paper. Turn the paper over so the drawn –on circle is facing down but still visible.

First make the meringue:- pour enough water into a medium saucepan so that it rises a quarter of the way up the sides: you want the bowl from your electric mixer to be able to sit over the saucepan without touching the water. Bring the water to a boil.

Place the egg whites and sugars in the bowl of an electric mixer and whisk by hand to combine. Reduce the heat under the saucepan so that the water is just simmering, then set the mixer bowl over the pan, making sure the water doesn’t touch the base of the bow. Whisk the egg whites continuously by hand until they are warm, frothy and the sugar is melted, about 4 minutes, then transfer back to the electric mixer with the whisk attachment in place and whisk on a high speed for about 5 minutes until the meringue is cool, stiff and glossy. Add the cinnamon and whisk to combine.

Spread the meringue inside the drawn circle, creating a nest by making the sides a little higher than the centre. Place in the oven and bake for 3 hours, then switch off the oven but leave the meringues inside until they are completely cool: this will take about 2 hours. Once cool, remove from the oven and set aside.

Place the chocolate into a small heatproof bowl and set it over a small saucepan of simmering water, making sure the base of the bowl is not touching the water. Stir occasionally until melted. Cool slightly, and then brush the chocolate inside the meringue nest, leaving the top and sides bare. Do this gently, as the meringue is fairly delicate. Leave to set for about 2 hours.

Next make the praline: place the 50 g toasted almonds on a parchment lined baking tray (with a lipped edge) and set aside. Put the sugar and water into a small saucepan and place over a medium low heat, stirring until the sugar has melted. Cook, swirling the pan occasionally until it turns a dark golden brown. Pour the cream over the nuts (don’t worry if they’re not all covered) and leave until completely cool and set. Once cool, transfer the praline to the small bowl of a food processor and blitz until fine.

Place the cream, mascarpone and blitzed praline in a large bowl and whisk for about 1 minute, until stiff peaks form .be careful not to over whisk here – it doesn’t take much to thicken up or it will split. If this begins to happen, use a spatula to fold a little more cream into the mix to bring it back together. Refrigerate until needed.

To assemble:- spoon the cream into the centre of the meringue and top with the figs. Warm the honey in a small saucepan and stir through the 20 g almonds (or pistachios). Drizzle these over the figs and serve.

Taken from SWEET by Yotam Ottolenghi and Helen Goh published by Ebury Press

Ottolenghi’s Mont Blanc Tarts
Makes 8

You will need eight mini fluted tins, about 8-9 cm wide and 2-3cm deep. Alternatively you can make this in one large fluted tart tin, around 25 cm wide and 3 cm deep.

The pastry can be made up to 3 days ahead and kept in the fridge (wrapped in cling film) until ready to roll. It can also be frozen for up to 2 months. The candied pecans can be made up to 5 days in advance and kept in an airtight container.

Once assembled the tarts are best eaten on the day they are baked.

Flaky Pastry
200 g plain flour
120 g unsalted butter, fridge cold, cut into 1 cm dice
30 g caster sugar
¼ teaspoon salt
½ teaspoon white wine vinegar
3 tablespoons ice cold water

Candied Pecans
1 tablespoon maple syrup
1 tablespoon liquid glucose
1 tablespoon caster sugar
120 g pecan halves
1/8 teaspoon flaky sea salt

Filling
60 g dark cooking chocolate (70% cocoa solids)
320 g sweetened chestnut spread (we use Clement Faugier; whichever brand you use just make sure that it is not the unsweetened variety)

Vanilla Whipped Cream
300 ml double cream
1 tablespoons icing sugar
1 teaspoon vanilla extract
½ teaspoon brandy

For the pastry: place the flour, butter, sugar and salt in the bowl of a food processor. Blitz a few times, until it is the consistency of fine breadcrumbs, then add the vinegar and water. Continue to work for a few seconds, then transfer to your work surface. Shape into a ball and flatten into a disc, wrap in cling film and set aside in the fridge for at least 1 hour (or up to 3 days).

Preheat the oven to 200°C/180°F/gas mark 6.

To line the tart cases:- allow the dough to rest at room temperature for 30 minutes (if it has been in the fridge for more than a few hours) and place on a lightly floured work surface. Roll out the dough to about 3 mm thick and cut out eight circles, 14 cm wide. Re roll the dough if necessary to get eight circles. Transfer one circle at a time to the 8-9 cm wide and 2-3 cm deep fluted tins and gently press the pastry into the corners of the tart tin: you want it to fit snugly and for there to be a decent amount of pastry hanging over the edge of the tart case, as the pastry can shrink a little when baked. Place in the fridge for 30 minutes to rest.

To blind bake the tart cases: line the pastry bases with baking parchment or paper liners and fill with baking beans. Bake for 18 minutes, until the pastry is golden brown at the edges. Remove the beans and paper and cook for another 8 minutes until the base is golden brown. Remove from the oven and set aside to cool completely in the tray. Once cool, trim the pastry (so that it c can be removed from the tray) and set aside until ready to fill.

Increase the oven temperature to 210°C/190°C/gas mark 6. Line a baking tray (with a lipped edge) with baking parchment and set aside.

To make the candied pecans: put the maple syrup, glucose and sugar into a small saucepan and place over a low heat. Stir gently until the sugar has melted, then add the pecans and salt. Stir so that the nuts are coated in syrup, then tip the nuts on to the lined baking tray. Place in the oven for about 8 minutes, or until the syrup is bubbling around the nuts. Remove the tray from the oven and set aside until completely cooled. When the nuts are cooled, the glaze should be completely crisp, if not return them to the oven for a few more minutes. Once cooled, break or roughly chop the nuts into 0.5cm pieces and set aside until ready to use.

Make the filling:- when you are ready to assemble, place the chocolate in a heatproof bowl over a pan of simmering water, making sure the base of the bowl is not touching the water. Stir occasionally until melted, then use a pastry brush to line the inside of the each case with the chocolate. Set aside for about 30 minutes, to set, then fill with enough chestnut spread so that it rises about halfway up the sides of the tart cases.

For the vanilla whipped cream, pour the cream into the bowl of an electric mixer with the whisk attachment in place. Add the icing sugar, vanilla extract and brandy and whisk on a high speed for 1 minute, or until medium soft peaks form.

Divide the whipped cream between the tarts, so that it is slightly domed on top of the chestnut spread. Sprinkle the candied pecans generously on top – you might have a tablespoons or two left over, but these can be saved to munch on, to sprinkle over your next bowl of breakfast granola or porridge. Serve.

Taken from SWEET by Yotam Ottolenghi and Helen Goh published by Ebury Press

Ottolenghi’s Flourless Chocolate Layer Cake with Coffee, Walnuts and Rose Water

The cake is best eaten on the day it is made. Any leftovers can be stored in the fridge, wrapped in cling film, where it will keep for up to 2 days. Remove from the fridge at least 30 minutes before serving so that it is not fridge cold.

Serves 8

For the Cake
120 g walnut halves
6 large eggs, whites and yolks separated
215 g caster sugar
215 g dark cooking chocolate (70% cocoa solids), roughly chopped or broken up
2½ teaspoons instant coffee granules
50 ml hot water

Caramelised Walnut Topping
30 g caster sugar
40 g walnut halves, roughly chopped

Rose Water Cream
380 ml double cream
2½ tablespoons icing sugar
1½ tablespoons rose water (not rose essence)

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

Grease a 35 cm x 25 cm Swiss roll tin and line with baking parchment, then set aside.

Spread 120 g walnuts out on a baking tray and roast for 8 minutes. Set aside to cool, then roughly chop and set aside until assembling the cake. Increase the oven temperature to 200°C/180°F/gas mark 6.

To make the cake:- place the yolks in the bowl of an electric mixer with the whisk attachment in place. Beat on a medium high speed and with the machine still running, gradually add the sugar. Continue to beat until the mixture is thick, lighter in colour and trebled in volume.

While the yolks are beating, place the chocolate pieces in a large heatproof bowl set over a pan of simmering water, making sure the base of the bowl is not touching the water. Place the coffee granules in a small cup and dissolve in 50 ml of hot water. Add the coffee to the chocolate and stir gently (it will seize up if you stir too often or too vigorously) until the chocolate has completely melted. Turn off the heat and fold the yolk and sugar mix into the chocolate mixture in three batches.

Place the egg whites in a clean bowl of an electric mixer with the whisk attachment in place. Whisk on a high speed until stiff peaks form, and then fold gently into the chocolate mix. Scrape the mixture into the tin, spreading over the surface so that it is even. Bake for 20 minutes, until cooked through and a skewer inserted into the centre comes out clean, then set aside to cool completely.

To caramelise the walnuts:- line a small baking tray (with a lipped edge) with baking parchment. Place the sugar and 40 g of walnuts in a small sauté or frying pan and cook over a medium high heat until the sugar begins to melt and turn a pale amber colour. Use a spatula to stir the walnuts and sugar together, so that the walnuts are evenly coated. Continue to cook for another 5 minutes, until the caramel is a dark amber and the walnuts are golden brown. Remove from the heat and pour onto the lined tray. Set aside to cool, then roughly break any clumps of walnuts into smaller pieces. You can make these in advance and store them in an airtight container.

To make the rose water cream:- once the cake is cool, place all the ingredients for the cream in the bowl of an electric mixer with the whisk attachment in place. Whip until soft peaks form, then set aside in the fridge until ready to assemble the cake.
Turn the cooled cake out onto a chopping board and remove the tin and paper. Place a second chopping board on top of the cake and flip it back over so that the crust side of the cake is facing upwards.
Trim about 0.5cm off the short edges of the cakes, then cut the sponge into three even pieces, each about 25 x 11 cm. carefully transfer one piece of cake onto a serving platter and spread one third of the rose water cream evenly over the surface of the cake. Sprinkle half the roasted walnuts over the cream and place another layer of sponge on top. Repeat with the cream and remaining walnuts, then place the final layer of sponge on top. Dollop and spread the remaining cream on top of the cake. Sprinkle the caramelised walnuts on top of the cream and serve.

Taken from SWEET by Yotam Ottolenghi and Helen Goh published by Ebury Press

Ottolenghi’s Saffron, Orange and Honey Madeleines

Traditionally, madeleines are best eaten as close to coming out of the oven as possible. The beating together of the eggs and sugar makes them super light and fluffy, but it’s all the air incorporated into them that also makes them dry out so quickly, if left to sit around for too long.
Here, untraditionally we forgo all the beating and just place the ingredients in a food processor. Mixing them this way means that the resulting madeleines won’t be quite as light as those made by hand whisking, but they’re every bit as delicate and buttery as you’d hope. We love the saffron here, but the spice is not to everyone’s liking so you can leave it out, if you prefer and focus on the orange and honey instead.

Makes about 22

90 g unsalted butter, plus an extra 20 g, melted for brushing
2 teaspoons honey, plus an extra 3 tablespoons for glazing
¼ teaspoon saffron threads, optional
2 large eggs
75 g caster sugar
Scraped seeds of ¼ vanilla pod
Finely grated zest of 1 small orange (1 teaspoon)
90 g plain flour, plus extra for dusting
1 teaspoon baking powder
1/8 teaspoon salt
20 g shelled pistachio kernels, finely blitzed

Place the butter, honey and saffron threads (if using) in a small saucepan over low heat until butter has melted. Remove from the heat and set aside to come to room temperature.
Place the eggs, sugar, vanilla seeds and orange zest in a food processor and mix until smooth and combined. Sift the flour, baking powder and salt into a bowl, then add to the egg mixture.

Pulse a few times, just to mix in, and add the cooled butter, honey and saffron mixture. Process once more to combine, then pour the batter into a small bowl. Cover with cling film and allow to rest in the fridge for about an hour.

Preheat the oven to 200°C/180°F/gas mark 6. If you are using metal madeleine trays, brush the moulds with melted butter and sprinkle liberally with flour. Silicone trays should not need any greasing or flouring, but you can lightly brush with a little melted butter if you like. Tap to ensure that all the moulds are dusted and then shake off the excess flour.
Spoon a heaped teaspoon of batter into each mould; it should rise two-thirds of the way up the sides of the moulds. If you only have one madeleine tray, place the remaining batter in the fridge until you have baked the first batch. You will need to wash and dry the mould completely before greasing and flouring again and repeating with the second batch.

Bake for 9–10 minutes until the madeleines are beginning to brown around the edges and they spring back once the tapped lightly in the middle. Remove the tray (s) from the oven and set aside for a minute before releasing the cakes. The best way to do this, with a metal tray is to go around the edges of each madeleine with a small knife or spatula (to make sure they are not stuck) and then tap the edge of the tray on the bench until they fall out. With a silicone tray they should just fall out of their moulds. Transfer the cakes to a wire rack to cool.

Pile the blitzed pistachios on to a plate in a straight line and set aside. Melt the 3 tablespoons of honey in a small saucepan until very runny, then brush lightly over the shell patterned side of one madeleine. With the shell side facing down towards the nuts, roll the narrower end of the madeleine along the pile of pistachios so that you have a straight 1 cm strip of pistachios at the base of the madeleine. Repeat with the remaining madeleines and place on a serving platter, nut side up.
Taken from SWEET by Yotam Ottolenghi and Helen Goh published by Ebury Press

Ottolenghi’s Coconut Almond and Blueberry Cake

This cake is super simple and wonderfully moist. It’s also versatile, happy to be served warm for dessert with some double cream poured over or at room temperature when it’s time for tea.
This cake will keep for up to 3 days in an airtight container or wrapped in aluminium foil. It also freezes well for up to a month.

Serves 10-12

180 g ground almonds
60 g desiccated coconut
250 g caster sugar
70 g self raising flour
¼ teaspoon salt
4 large eggs
200 g unsalted butter, melted, then set aside to come to room temperature
1½ teaspoon vanilla extract
Finely grated zest of 2 lemons (2 teaspoons)
200 g fresh blueberries
20 g flaked almonds

Grease and line a 23 cm round cake tin. preheat the oven to 180°C/160°F/gas mark 4.

Place the almonds, coconut, sugar, flour and salt in a large mixing bowl and whisk to aerate and remove the lumps.

Place the eggs in a separate bowl and whisk lightly. Add the melted butter, vanilla extract and lemon zest and whisk again until well combined. Pour this in the dry mix and whisk to combine. Fold in 150 g blueberries, then pour the mixture into the tin. sprinkle the last of the blueberries on top, along with the flaked almonds, and bake for 50-55 minutes, or until a skewer inserted into the centre of the cake comes out clean. Keep a close eye on it towards the end of cooking, the relatively large number of eggs in the mix means that it can co from still being a little bit liquid in the centre to being well cooked in just a few minutes.
Set aside for 30 minutes before inverting out of the tin, remove the baking parchment and place the cake the right way up on a serving plate. It can either be served warm with cream or set aside to cool.

Taken from SWEET by Yotam Ottolenghi and Helen Goh, published by Ebury Press

The seventh Slow Food International Congress was held recently in Chengdu in China, the capital of the province of Sichuan. The UNESCO capital of Gastronomy and now officially a Slow Food City.
China was honoured to be chosen as a venue for the Congress which focused on the impact of climatic change on countries and communities around the world. Banners were erected throughout the city of 14 million people to welcome the 500 delegates from 90+ countries. The strong message “Change your Food – Stop Climate Change”.

For whatever reason or reasons, climate change is a reality – it’s probably part cyclical but there’s no doubt that many elements of modern day living contribute to the problem not least our present industrial food system which is estimated to produce 40% plus of all the greenhouse emissions.

It was also painfully obvious that many of the countries like Bangladesh, Senegal, Kenya, Moritania, Burkino Faso, that are experiencing the greatest impact of climate change did little or nothing to contribute to the problem. It will be our present 10 year olds and younger who will have to cope with the devastation our generation has contributed to with reckless abandon.

Chengdu is famous for its Giant Panda breeding program which we visited but I’ll concentrate on food in this column.
Chengdu and the province of Sichuan have the most bio diverse cuisine of any region in China. We ate brilliantly from the time we arrived till we left a week later. A small group of Slow Food delegates who signed up for pre congress trips were fortunate to be granted access to places not normally open to westerners including the venue where the original spicy Pixian Doobanjiang or Douban sauce is made. This feisty chilli sauce is described as the soul of Sichuan food and it becomes pretty addictive, a quintessential Chinese flavour.

It’s been made since 1666 between the end of the Ming and the beginning of the Qing dynasties. During the Huguang Tian Sichuan migration at that time, one of the Chen family ancestors discovered that the fava beans they were bringing with them as the staple had gone mouldy so rather than throw them away they decided to try to dry them in the sun. The emperor tried with them with lots of chilli and discovered it was a brilliant combination so out of that was born the fermented sauce that’s now a fundamental condiment in Sichuan food. From there we went to visit the Sichuan Museum the only one of its kind in China. It was situated in a beautiful garden and apart from an intriguing collection of cooking implements dating back almost 3,000 years it had a fantastic restaurant and houses the Kitchen God Zaotang to whom we all bowed and offered incense in the traditional way.

We ate 10 or 12 dishes and one was more delicious than the last. I particularly remember a silky bean curd with chilli sauce, roasted peanuts and coriander.
The Chengdu Spice Market was another highlight. Stall after stall piled high with spices. Sichuan peppercorns, both green and red, cassia, cardamom, lots of medicinal spices, tons of chilli peppers, dried mushrooms – wood ears, shiitake, enoki….dried cuttle fish, dried shrimps, dried scallops, dried bean curd, sea cucumbers, sacks of brown, white and black rice, soya beans and a multitude of grains, nigella seeds and vats of fermented vegetables and sauces. We had lunch in the Tibetan Quarter an area, jam packed with tea rooms and little shops selling Buddha artefacts, prayer books and fine teas.

In a traditional Tibetan restaurant, we ate yak in lots of different ways and at last I got to taste yak milk with butter, definitely an acquired tasted but I loved it. Several very complex dishes including a yak blood sausage with star anise and chilli. Lots of chilli around here and Sichuan food is known to be particularly spicy. We also visited some organic farmers about three and a half hours north of Chengdu which gave us an opportunity to see the Chinese countryside.

We stopped at a motorway café for a ‘comfort break’, fascinating to see what was for sale in the supermarket. Lots of edible ‘food like substances’ and cooked chicken feet, drumsticks and pig snouts in little packets like tayto crisps to snack on…. Both in restaurants and in the food areas of shops, all the staff seem to wear masks…very off putting…Later our tour organisers told us were the first group apart from a CNN crew to get permission from the government to go to this area…eventually we go to the farm of Sun Wenxiang and his family near Qilong Village in Hongyha-Xian county.

Street food and night markets in Asian Cities always intrigue me; one gets a real taste of the country. Here in China, they are very keen on offal, chicken feet, rabbit, duck and chicken heads are everywhere, pig tails and snouts are favourites, necks and gizzards. In a motorway café, vac packed chicken feet, pig snouts and drumsticks were available alongside potato crisps. We ate in a variety of restaurants; we scarcely ate anything twice except a steamed aubergine dish they call fish fragrant aubergines, a famous Sichuan recipe that I love.
The City of Chengdu pulled out all the stops for the 500 Slow Food delegates. At every dinner there was amazing entertainment dancers in elaborate costumes, singers, magicians….Carlo Petrini of Slow Food International thanks the city of Chengdu for the warm welcome and generous hospitality but didn’t mince his words about climatic change and the importance of supporting and rewarding those who look after the land and produce nourishing food to keep people healthy. No healthy city without a healthy countryside.
See www.slowfood.com

Hot Tips
Connect with the Slow Food Network around the world…..become a Slow food Member, simply log on to www.slowfoodireland.com

Pop Up Supper Club at Ballymaloe House
Beautiful Sumayya Usmani was born and raised in Karachi in Pakistan. She is recognised by BBC Good Food as the UK’s ‘go-to’ expert for Pakistani cuisine. Sumayya who is an internationally published food writer, author and cookery teacher will be hosting the Supper Club and has chosen an exciting Pakistani inspired menu for all of us to enjoy. Places limited, booking essential. Tel: 021 4652531 Wednesday 8 November – €75 pp
http://www.ballymaloe.ie/blog-item/sumayya-usmani-supper-club

Gluttony Bakery, Blackrock in Dublin make a wide variety of gluten free sandwiches, scones, traybakes, brown soda bread, dairy free white loaf ……. One can also order celebration cakes with dairy free options; people rave about the dairy free chocolate fudge cake. Check out their facebook page https://www.facebook.com/Gluttonybakery/

Chengdu Chicken Broth

My favourite Chinese breakfast.

Serves 6 approx

Makes about 3.5 litres (6 pints/15 cups)

2–3 chickens, raw or cooked chicken carcasses or a mixture of both plus giblets from the chicken (neck, heart, gizzard – save the liver for a different dish)
1 large onion, sliced
4 spring onions or 1 leek, split in two
2 outside celery stalks or 2 lovage leaves
1 large carrot, cut into chunks
a few parsley stalks
a large sprig of thyme
6 peppercorns
1 inch (CM) piece of ginger, sliced
Salt and freshly ground pepper

A selection of cooked rice or flour noodles
Dumplings
greens, bok choi, garland chrysanthemum leaves
cuttle fish balls
beef balls (optional)

Condiments
Sliced spring onions
Coarsely chopped fresh coriander
Chilli sauce from mild to super hot
Peanuts, chopped

Chop up the carcasses as much as possible. Put all the ingredients into a saucepan and cover with about 3.4 litres (7 pints/17 1/2 cups) cold water. Do not add salt.
Bring to the boil. Skim the fat off the top with a tablespoon. Simmer for 3–4 hours. Strain and remove any remaining fat.

Prepare a selection of additions and condiments in separate bowls. Bring the broth to the boil. Season to taste with salt and freshly ground pepper. Add a portion of chosen noodles, then a selection of greens which will wilt in the simmering broth. Add a couple of dumplings and fish or beef balls if using. Allow to heat through. Transfer to a deep bowl. Add topping of your choice, spring onions, coriander, chilli sauce, peanuts…..eat with chop sticks and a Chinese spoon.

Fuchsia Dunlop’s Fish Fragrant Aubergines
Fuchsia, author of seven books and an engaging speaker was brought over by the Chinese government to speak to the Slow Food delegates about Sichuan’s food

Serves 2 as a main dish or 4 as part of a Chinese meal

600 g aubergines
salt
cooking oil for deep-frying (400ml will do if you are using a round-bottomed wok)
1½ tablespoons Sichuan’s chilli bean paste, or Sichuan pickled chilli paste, or a mixture of the two
1 tablespoon ginger, finely chopped
1 tablespoons garlic, finely chopped
150 ml stock
2 teaspoons caster sugar
¾ teaspoon potato flour, mixed with 1 tablespoon cold water
2 teaspoons Chinkiang vinegar
4 tablespoons spring onion greens, finely sliced
Cut the aubergines lengthways into three thick slices, then cut these into evenly sized batons. Sprinkle them with salt, mix well and leave in a colander for at least 30 minutes to drain.
In a wok, heat the oil for deep-frying to 180C. Add the aubergines in batches and deep-fry for 3-4 minutes until slightly golden on the outside and soft and buttery within. Remove and drain on kitchen paper.
Drain off the deep-frying oil, rinse the wok if necessary, then return it to a medium flame. When the wok is hot again, add 3 tablespoons of oil. Add the chilli bean paste and stir fry until the oil is red and fragrant, then add the ginger and garlic and continue to stir fry until you can smell their aromas. Take care not to burn these seasonings; remove the wok from the heat for a few seconds if necessary to control the temperature (you want a gentle, coaxing sizzle, not a scorching heat).
Add the stock and sugar and mix well. Season with salt to taste if necessary. Add the fried aubergines to the sauce and let them simmer gently for a minute or so to absorb some of the flavours. Then stir the potato flour mixture, pour it over the aubergines and stir in gently to thicken the sauce. Add the vinegar and spring onions and stir a few times, then serve.

From Every Grain of Rice by Fuchsia Dunlop

Fuchsia Dunlop’s Cold Chicken with a Spicy Sichuan’s Sauce

Serves 2-4

About 3/4 lb (300–350g) cold, cooked chicken, without bones
3 spring onions
1/4 teaspoons salt
1 tablespoon sesame seeds (optional)

For the Sauce
2 tablespoons light soy sauce
1 1/2 teaspoons Chinkiang (brown rice) vinegar
1 1/2 teaspoons sugar
1 tablespoon chicken stock
3–4 tablespoons chilli oil with 1/2 tablespoon of its sediment (or more, if you wish)
1/4–1/2 teaspoon ground, roasted Sichuan pepper, to taste
1 teaspoon sesame oil

Cut or tear the chicken as evenly as possible into bite-sized strips or slivers and place them in a deep bowl. Cut the spring onions at a steep angle into thin slices. Mix them and the salt with the chicken.
If using sesame seeds, toast them gently in a dry wok or frying pan for a few minutes, until they are fragrant and starting to turn golden, then tip out into a small dish.
Combine all the sauce ingredients in a small bowl.
When you are ready to eat, pour the sauce over the chicken, and mix well with chopsticks or salad servers. Arrange on a serving dish and sprinkle with sesame seeds, if desired.

Taken from Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop

Fuchsia Dunlop’s Sisters’ Dumplings
These sweet or savoury dumplings, which are served in little bamboo steamers, are named in honour of two pretty sisters who sold them around the Fire Temple, Huogongidian, in the early 1920s.

Makes about 20 dumplings

For the dough
225 g (8 oz) glutinous rice flour
2 tablespoons rice flour
Water

For the savoury dumplings
1 dried shitake mushroom
1 small piece fresh ginger, unpeeled
50 g (13/4 oz) minced pork
2 teaspoons Shaoxing wine
½ teaspoon sesame oil
Light soy sauce
Salt and pepper

For the Sweet Dumplings
1 tablespoon sesame seeds
1 tablespoon roasted peanuts
4 tablespoons granulated sugar
2 teaspoons plain flour
A few grains of red yeast rice (a natural food colouring or drops cochineal, optional)

To make the savoury stuffing, soak the shiitake in hot water from the kettle for at least 30 minutes. Crush the ginger with the side of a cleaver blade and put into a small cup with a little cold water to cover. Chop the drained and squeezed shiitake finely and mix with the pork. Stir in the Shaoxing wine and sesame oil and season to taste with soy, salt and pepper. Add just enough of the ginger fragrant water to make a paste.

To make the sweet stuffing, toast the sesame seeds in a dry frying pan over a gentle heat until fragrant, taking care not to burn them. Place in a mortar with the peanuts and crush finely. Moisten the sugar with ½-1 teaspoon of cold water, then add the nuts and the flour. You should end up with a stiff paste.

Line a steamer with a piece of clean muslin.

To make the dough, combine both rice flours with enough cold water to make a stiff, putty-like paste.

Roll the dough into sausages and break off walnut sized pieces. Take a piece in your hand, roll into a sphere, then flatten gently and make an indentation in the centre. Place a little of one of the stuffings in the indentation, and draw up the edges of the dough to enclose it. Roll the sweet filled dumplings into globes and place a dot of cochineal or a few red rice grains on top, if desired. Roll the meat filled dumplings into globes and then draw up the top of the dough into a pointy tip.
Place the finished dumplings in the steamer and steam over a high heat for 8-10minutes. Serve immediately.

Taken from Revolutionary Chinese Cookbook by Fuchsia Dunlop

How quickly the evenings are closing in and now there’s a proper excuse to light a crackling fire, cuddle up in an armchair and tuck into a big bowl of comforting stew or colcannon with a nice lump of beautiful butter melting in the centre.

One doesn’t need a special reason to enjoy comfort food, we need it all the time but the term comfort food conjures up warm and fuzzy images of rich snooze inducing dishes. They certainly don’t have to be heavy or stodgy. We all have our own ideas of what constitutes comfort food. Risotto is high on my list and so is a super creamy mac and cheese or meat balls….chicken pilaff, a recipe I learned from Myrtle Allen when I came to Ballymaloe is another family favourite. It’s delicious, unctuous, creamy sauce flavours the pilaff rice to create one of the most comforting meals you can imagine. We used to make it from what we affectionately called an ‘old hen’, a bird of approximately two years which was coming to the end of its laying career with lots of flavour. We would give it an honourable end in a chicken pilaff and the French would have celebrated its life in a rich and flavoursome Coq au vin….

And then there’s broth – oh how I love broth, particularly in Winter, I often sneak into the larder in the Cookery School and fill myself a pint glass of chicken broth, I butter a slice of white yeast bread – must be white, slather it with butter and tear it into the glass – bet you are shocked but it is the best thing ever and so comforting, restorative and nutritious. One pot dishes also fit the bill and are so much less hassle to serve when you are whacked at the end of a busy day. Maybe it’s because we’re kinda sad that the summer is finally over that the craving for a big plate of comfort strikes more often.

Pasta too, particularly an unctuous one with a rich and creamy meat sauce has immense appeal. Here are a few suggestions to comfort you and all the family this week.

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Macaroni with Cheddar Cheese

Serves 6

Macaroni cheese is one of our family’s favourite supper dishes, loved by everyone from the toddlers to Gran’s and Grandda’s. We love it just as it is but you can of course add whatever you fancy to the sauce….some cubes of cooked bacon, ham or chorizo, maybe some smoked fish or cauliflower florets with the cooked macaroni.

8 ozs (225g) macaroni
6 pints (3.4 litres/15 cups) water
2 teaspoons salt

2 ozs (50g/1/2 stick) butter
2 ozs (50g/1/2 cup) white flour, preferably unbleached
1 1/2 pints (850ml/3 3/4 cups) boiling milk
1/4 teaspoon Dijon or English mustard
1 tablespoon (1 American tablespoon + 1 teaspoon) freshly chopped parsley, (optional)
salt and freshly ground pepper
5 ozs (150g) grated mature Cheddar cheese (We love the mature Derg Cheddar from Co Tipperary)
1 oz (25g) grated Cheddar cheese for sprinkling on top

1 x 2 pint (1.1 litre) capacity pie dish

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

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

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

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

Macaroni Cheese with Smoked Salmon or Smoked Mackerel
Add 8 ozs (225 g) of smoked salmon or smoked mackerel dice to the macaroni cheese.

Macaroni Cheese with Mushrooms and Courgettes
Add 8 ozs (225 g) sliced sautéed mushrooms and 8 ozs (225 g) sliced courgettes cooked in olive oil with a little garlic and marjoram or basil and add to the Macaroni cheese. Toss gently, turn into a hot serving dish and scatter with grated cheese – delish.

Macaroni Cheese with Chorizo
Add 8oz (225g) diced chorizo and lots of chopped parsley to the macaroni cheese as you put it into the dish.

Penne with Tomatoes, Spicy Sausage and Cream

Serves 6

1lb (450g) penne
8 pints (4 litres/20 cups) water
2 tablespoons (2 American tablespoons + 2 teaspoons) salt

6-8oz (175-225g) Chorizo or Kabanossi sausage
1oz (25g/1/4 stick) butter
1 teaspoon fresh rosemary, finely chopped
1 1/2lb (675g) fresh ripe tomatoes, peeled, and cut into 1/2 inch (1cm) dice or 1 1/2 tins (400g/14oz tin) tomatoes, chopped
salt, freshly ground pepper and sugar
pinch of crushed chillies
6-10fl oz (175-300ml/3/4 cup – 1 1/4 cup) cream
2 tablespoons (2 1/2 American tablespoons) flat parsley, finely chopped
4 tablespoons (5 American tablespoons) freshly grated Parmesan cheese (Parmigiano Reggiano)
lots of snipped flat parsley

Bring 8 pints (4 litres/20 cups) water to the boil in a large saucepan over a high heat. Add 2 tablespoons (2 American tablespoons + 2 teaspoons) of salt, then add the pasta. Stir well. Bring back to the boil for 4 minutes, cover, turn off the heat and allow the pasta to continue to cook in the covered saucepan until al dente – 9-12 minutes depending on the brand of pasta.

Melt the butter in a large sauté pan, add the chopped rosemary and diced tomatoes. Season with salt, freshly ground pepper and sugar. Cook until the tomatoes have just begun to soften into a sauce, about 5 minutes approx.

Peel the casing off the Chorizo or Kabanossi sausage if necessary and then half or quarter each round depending on size. Add to the pan with the crushed chillies, season lightly with salt (be careful not to overdo the salt as the sausage may be somewhat salty). Add the cream and chopped parsley, cook, stirring frequently until the cream comes to the boil. Simmer for 5-7 minutes. Remove the pan from the heat and set aside.

When the pasta is cooked (it should be ‘al dente’), drain and toss with the sauce, add the grated Parmesan. Toss again, check the seasoning. Sprinkle with flat parsley and serve at once.

Note: Please omit chorizo for vegetarian option.

Chicken Broth with Julienne of Vegetables

1.5 litres (2 1/2 pints/6 1/4 cups) of well-flavoured homemade chicken stock (see recipe)

Julienne
50g (2oz) carrots
50g (2oz) celery
50g (2oz) white turnip
50g (2oz) leeks

flat parsley
4 spring onions, cut at an angle

First julienne the vegetables.
Peel and cut the carrot, celery, turnip and leek into very thin strips

Heat the broth, add the julienne, bring back to the boil and simmer gently until the vegetables are just cooked, 5-6 minutes.
Ladle into bowls and scatter with parsley and spring onion.

Pilaff Rice

Although a risotto can be made in 20 minutes it entails 20 minutes pretty constant stirring which makes it feel rather laboursome. A pilaff on the other hand looks after itself once the initial cooking is underway. The pilaff is versatile – serve it as a staple or add whatever tasty bits you have to hand. Beware however of using pilaff as a dustbin, all additions should be carefully seasoned and balanced.

Serves 8

25g (1oz/1/4 stick) butter
2 tablespoons (2 American tablespoons + 2 teaspoons) finely chopped onion or shallot
400g (14oz) long-grain rice (preferably Basmati)
975ml (32fl oz/4 cups) homemade chicken stock
salt and freshly ground pepper
2 tablespoons (2 American tablespoons + 2 teaspoons) freshly chopped herbs eg. parsley, thyme, chives: optional

Melt the butter in a casserole, add the finely chopped onion and sweat for 2-3 minutes. Add the rice and toss for a minute or two, just long enough for the grains to change colour. Season with salt and freshly ground pepper, add the chicken stock, cover and bring to the boil. Reduce the heat to a minimum and then simmer on top of the stove or in the oven 160C/325F/Gas Mark 3 for 10 minutes approx. By then the rice should be just cooked and all the water absorbed. Just before serving stir in the fresh herbs if using.

Note
Basmati rice cooks quite quickly; other types of rice may take up to 15 minutes.

Pilaff with Mussels and Prawns
1 x mushroom a la créme
450g (1lb) mussels
110g (4oz) cooked shrimps or prawns
1-2 tablespoons (1-2 American tablespoons + 1-2 teaspoons) freshly chopped herbs – e.g parsley, chives, thyme, fennel

Wash the mussels in several changes of cold water. Put the mussels into a wide frying or sauté pan on a medium heat. Cover with a lid or a folded tea towel. Just as soon as the mussels open, whip them out, remove the beards and discard the shells.

Heat the mushroom a la créme, stir in the mussels, shrimps. When the pilaff is cooked turn into a hot serving dish, spoon the mushroom and shellfish mixture on top, sprinkle with chopped herbs and serve immediately.

Other good things to add to pilaff
Fresh spices, cubes of cooked ham or bacon freshly cooked, chicken and sautéed mushrooms, Tomato Fondue and Parmesan and Basil leaves, Red and yellow pepper. Stew with Marjoram.

Dutch Apple Cake with Cinnamon Sugar

Serves 6

2 large eggs preferably free range and organic
225g (8ozs/1 cup) castor sugar
110g (4ozs/1 stick) butter
150ml (5fl oz/generous 1/2 cup) creamy milk
185g (6 1/2 ozs/generous 1 1/2 cups) plain flour
3 teaspoons baking powder
3-4 Bramley cooking apples
25g (1oz/1/8 cup) sugar

Cinnamon Sugar
25g (1oz/1/8 cup) castor sugar
1/4 teaspoon fresh ground cinnamon

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

Grease and flour a 20 x 30cm (8 x 12 inch) roasting tin or lasagne dish.

Whisk the eggs and the castor sugar in a bowl until the mixture is really thick and fluffy. Bring the butter and milk to the boil in saucepan, and stir, still boiling, into the eggs and sugar. Sieve in the flour and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared roasting tin. Peel and core the apples and cut into thin slices, arrange them overlapping on top of the batter. Sprinkle with the remaining sugar. Bake in the preheated oven for 10 minutes, then reduce the heat to 180ºC/350ºF/Gas Mark 4, for a further 20-25 minutes or until well risen and golden brown. Sprinkle with cinnamon sugar. Cut into slices. Serve with softly whipped cream.

Hot Tips
Remember Savour Kilkenny runs from 27th -30th October 2017.
Lots of exciting events, workshops and talks…..Join David Gillick, European Champion and Olympic sprinter at Savour Kilkenny for his One Pot Fits All cookery demonstration. David will show us how to make delicious and nutritious one pot dishes for busy parents and workers…..Saturday 28th October
Gill Meller will cook two seasonal recipes from his cookbook Gather on Saturday October 28th at Savour Kilkenny and of course our own Rory O’ Connell will cook some of his favourite dishes from his new book Cook Well, Eat Well the same afternoon. www.savourkilkenny.com

Fit Foodie Workshop with Derval O’ Rourke at the Ballymaloe Cookery School. In one afternoon you will learn how to make great tasting, easy and healthy recipes that the whole family can enjoy plus a Movement Hour that is suitable for all level of fitness. Saturday, November 4th 2017 www.cookingisfun.ie

I love Rory O’ Connell’s new book, sounds a bit soppy but I‘m a big fan of my brother’s food, simple beautiful and delicious – Rory and I started the Ballymaloe Cookery School together in 1983 and his first book Master It published in 2013 was long overdue. Since then he has gained a loyal and growing fan base, both for his TV programmes and his much anticipated book number two Cook Well Eat Well.

I also love that now, that people religiously ask if I am Rory’s sister instead of the other way around – long, long, overdue recognition.
Rory is a natural teacher and everyone loves the way he takes the mystery out of cooking and gently nudges us all to be a little adventurous. This book answers a frequently asked question about how to put a nicely balanced meal together
“and what do I serve with what”?

Almost all the meals in Cook Well Eat Well are three courses. Rory sometimes suggests vegetables or a salad to serve with the meal, some of the recipes can be used over multiple seasons with a simple tweak of an ingredient to suit the time of the year you are cooking in.
Rory’s starting point is always the freshest local food in season; he reminds us that it’ll be at its best and least expensive then and much easier to transform into something yummy, delicious and properly nourishing. Rory has the added talent of being able to effortlessly make each and every plate look beautiful. Cook Well Eat Well is published by Gill Books; here are a few recipes to whet your appetite.

Hot Tips
Check out The Fumbally Stables calender of Autumn events. Their Eat:Ith workshops, talks and events with food producers, baristas, sommeliers, food writers…. www.eat-ith.com

Cook and Surf…..Love it that there are so many passionate passionate young chefs writing cookbooks not just for their ‘tribe’ but chock full of good things that are easy to cook or toss together. Properly deliciously and nourishing. Finn Ní Fhaoláin is one name to watch. I met her recently at the Theatre of Food, Electric Picnic and have just got her book Finn’s World. She’s lives, surfs and cooks in Bundoran. She is a coeliac herself so many of the recipes have the bonus of being coeliac friendly.

Take Five Essential Sauces
Knowing how to make a few classic sauces adds magic to many dishes. ‘Mother sauces’ in culinary jargon, are a vital tool in the kitchen and when you’ve mastered the basic techniques, you can do lots of creative variations on the theme…
Take Béchamel, Mushroom a la Crème, Hollandaise, Bernaise and Mayonnaise – none of these sauces are difficult or complicated to make. In just an afternoon we’ll share the techniques and show you how to serve and make delicious dishes with each one and share many suggestions for other delicious ways to serve them. Friday October 20th 2017, www.cookingisfun.ie

Slow Food Mushroom Hunt
Join Bill O’Dea’s Mushroom Hunt at the Park Hotel in Kenmare on October 21st. Bill will start at 1.30pm with a presentation on mushroom hunting followed by a forage and tasting of mushrooms including a wild mushroom soup. www.slowfoodireland.com or email wicklow@slowfoodireland.com for the details.

Rory O’ Connell’s Parsnip Soup with Harissa
Winter root vegetables like the parsnip are terrific value for money and packed full of flavour. They seem to yield the deep, comforting taste we long for at this time of year. I always buy my root vegetables unwashed – in other words, with some of
the soil they grew in still attached. They have a great deal more flavour than ones that have had their protective coat of earth scrubbed off and also keep much better and for longer than the cleaned ones. It is of course a little more work for you at home, but the difference in flavour and texture is enormous – quite simply, there is no comparison.

Serves 6–8

25g butter
1 tablespoon extra-virgin olive oil
500g parsnips, peeled and diced
100g potato, peeled and diced
100g white onion, peeled and diced
1 garlic clove, peeled and sliced
sea salt and freshly ground
black pepper
750ml homemade chicken stock
splash of cream (optional)
2 tablespoons harissa, see recipe
best-quality extra virgin olive oil, for drizzling

Melt the butter and olive oil in a medium saucepan set over a medium heat until the butter foams. Add the prepared parsnips, potato, onion and garlic and season with salt and pepper. Toss the vegetables and seasoning in the fat until well coated, then cover with a piece of parchment or greaseproof paper. Pop the lid on the saucepan and cook on a very gentle heat to sweat the vegetables. If the heat is too high the vegetables may stick to the bottom of the saucepan and burn. Cook for 15–20 minutes, until some of the vegetables are beginning to soften at the edges and collapse.
Add the stock and bring to a simmer again but don’t boil, as some of the stock may evaporate and the soup will be too thick. Cover with the lid and continue to cook on that gentle heat until the vegetables are completely tender. This will take about 15 minutes.

Purée the soup to a silky-smooth consistency. Taste and correct the seasoning. At this point I sometimes add a little more stock or a splash of cream to correct the consistency and the flavour.

Serve in hot bowls with a teaspoon of harissa and a drizzle of your best extra virgin olive oil on each serving.

Taken from Rory O’ Connell’s Cook Well Eat Well published by Gill Books

Rory O’ Connell’s Harissa

I keep a jar of this hot and spicy North African inspired paste in the fridge most of the time. It is a really useful condiment for seasoning and marinating and for adding a little heat to certain dishes. I use with grilled lamb, pork and chicken, with oily fish such as salmon and mackerel, on hard boiled eggs and in an omelette and stirred through a mayonnaise as a sauce or through olive oil to make a slightly hot vinaigrette for crisp, cool salad leaves.

I use medium hot chillies such as cayenne, jalapeno or Serrano to give a level of heat that is obvious for not scorching.

Makes 1 small jar

6 medium hot red chillies, such as cayenne, jalapeno or Serrano
8 garlic cloves, peeled and crushed to a paste
1½ tablespoons tomato puree
3 teaspoons cumin seeds, roasted and ground
3 teaspoons coriander seeds, roasted and ground
6 tablespoons extra virgin olive oil
1 teaspoon red wine vinegar or lemon juice
3 tablespoons chopped fresh coriander leaves
Sea salt and freshly ground black pepper
Pinch of caster sugar

Preheat the oven to 200°C.

Place the chilies on a small roasting tray and roast in the oven for about 20 minutes. The skins will be blackening and blistering and coming away from the flesh. Place the roasted chillies in a bowl, seal tightly with cling film and allow to cool. When cool, peel off the skins and slit the chillies to remove the seeds. You just want the roasted flesh of the chilli for the harissa.
Place the chillies in a food processor or use a pestle and mortar. Add the garlic, tomato puree and ground spices and process to a smooth-ish purée. Gradually add the oil and vinegar. Add the chopped coriander leaves and season to taste, adding a tiny pinch of sugar if you feel the flavour needs a lift. The taste should be strong, hot and pungent.
Stored in a covered container such as a jam jar in the fridge, the harissa will keep perfectly for several months.

Taken from Rory O’ Connell’s Cook Well Eat Well published by Gill Books

Rory O’ Connell’s Beetroot and Autumn Raspberries with Honey, Mint and Labneh

Beetroot and raspberries taste very good together and the labneh adds the savoury note. Labneh, a simple dripped yogurt cheese, is very easy to make, though you do need to start the process the previous day or at least early in the morning if you
are serving it for dinner. There are many uses for labneh, and once you make it for the first time you will probably wonder why you never made it before. Search out full-fat thick organic yogurt for a rich and creamy result.

Serves 4

2 medium beetroots, about 250g in total with tail and 3cm of stalk attached
Sea salt and freshly ground
Black pepper
Pinch of caster sugar
24 fresh raspberries
20 small fresh mint leaves

Labneh
500g full-fat natural yogurt
1 tablespoon extra-virgin olive oil

Dressing
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon honey

To make the labneh, take a double thickness square of clean muslin or a fine linen glass cloth and place it over a sieve sitting over a bowl. Add the yogurt and olive oil and tie the four corners of the muslin to make a knot. Secure the knot with some string. You now need to hang the tied muslin bag by the string over the bowl to allow the whey in the yogurt to drip off for at least 8 hours, leaving you with a soft cheese. I hang the bag from a cup hook attached to a shelf and that works perfectly. If that
all sounds too complicated, just sit the muslin bag in a sieve over a deep bowl and that also will do the job quite successfully. When the whey has all dripped out, simply remove the muslin and chill the cheese, covered, until you are ready to serve it. It
will keep in the fridge for three or four days.

Rinse the beetroots under a cold running tap, being careful not to break off the little tail. Place in a saucepan and cover with cold water. Add a pinch of salt and sugar to the water. Bring to a simmer, cover and continue to simmer until the skin rubs off the beetroots easily when pushed. This can take anywhere from 30 minutes for fresh new
season beetroots to 2 hours for older beets, so it is impossible to give an absolute time. The cooked beets should be very tender all the way through.

Peel off the skin and any remaining stalk and cut off the tail. The beets can be prepared up to this point hours ahead or even the previous day.

To make the dressing, whisk the olive oil, lemon
juice, honey and some salt and pepper together. Taste and correct the seasoning.

To assemble the salad, slice the beetroots very thinly (I use a mandolin for this) and divide between four serving plates (the salad can also be assembled family style on a large flat platter and brought to the table). Cut some of the raspberries in half lengthways and some in cross-section slices and scatter over the beetroots. Whisk the dressing well and spoon some of it on. Place a dessertspoon of labneh in the centre of each plate. Scatter on the mint leaves and a final drizzle of dressing and serve.

Taken from Rory O’ Connell’s Cook Well Eat Well published by Gill Books

Rory O’ Connell’s Grilled Duck Breast with a Salad of Oranges, Watercress and Radicchio

Duck and oranges are a classic combination of flavours, but here the emphasis is on a lighter result rather than the rich sauce one normally expects. Peppery watercress and bitter red-leaved radicchio are a lively foil for the richness of the meat. A selection of salad leaves could replace the ones I have suggested, but including some bitter leaves makes all the difference to the balance of the finished dish. The vinaigrette used to dress the salad leaves also becomes the sauce, so the overall effect is somewhat refreshing. I like to serve a crisp potato dish to accompany, such as a pommes allumettes or rustic roast potatoes. I think two large duck breasts, when being served with accompanying vegetables and potatoes, are sufficient for four people, but you will know what is needed at your table.

Serves 2–4

2 oranges
Pinch of caster sugar
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Sea salt and freshly ground black pepper
2 large duck breasts
2 handfuls of watercress, washed and dried
2 handfuls of radicchio leaves, washed and dried

To Serve:
Pommes allumettes or rustic roast potatoes with balsamic butter

Preheat the oven to 100°C.

Zest one of the oranges with a Microplane or on a fine grater. Carefully segment both oranges and sprinkle with a pinch of sugar. Mix the orange zest with the olive oil, lemon juice and salt and pepper to make the vinaigrette. Taste and correct the
seasoning. Add the oranges to the vinaigrette and give them a gentle stir.

Place a cold grill pan on a medium heat and immediately put the duck breasts on the cold pan, skin side down. This seems like such an odd thing to do and contradicts most of the normal rules of grilling meat, but it works quite brilliantly,
as while the skin is slowly crisping, the liquid fat renders out of the duck. Save all that duck fat for roasting potatoes and vegetables – it will keep covered in the fridge for months. Cook the duck on that medium heat until the skin has become crispy
and a rich deep golden colour. This takes about 10 minutes. Turn over and finish cooking the duck on the other side for about 7 minutes more. By now the centres of the breasts should be pink, which is the way I like to serve them. I don’t like duck served rare as I find it to be tough. Rest the cooked duck breasts in the low oven for at least 5 minutes but up to 30 minutes – the juices will be more evenly distributed through the flesh after resting. I put a small plate upside down sitting on top of a
bigger plate and sit the breasts against the sloping edges of the upside-down plate. This way, any juices that run out of the duck breasts will be saved, and
equally importantly, the meat will not be stewing in its own juices.

When ready to serve, assemble the ingredients on a large hot serving dish or individual plates. Toss the leaves in just enough of the well-mixed vinaigrette
to make them glisten, then divide between the hot plates. Carve the duck breasts into neat slices and scatter through the leaves. Arrange the orange segments through the salad leaves and duck slices and drizzle on the remaining vinaigrette. I like to quickly reheat any of the cooking juices from the resting duck and add those as a final lick of flavour. Serve immediately with the pommes allumettes or rustic roast potatoes on the side.

Taken from Rory O’ Connell’s Cook Well Eat Well published by Gill Books

St Tola Goats’ Cheese with PX Raisins

Good shopping is crucial if you are to put delicious food on the table, and this dish perfectly illustrates how thoughtful shopping for just a few ingredients can yield the most delicious and sophisticated results with virtually no cooking involved.
We are so lucky in Ireland that over the last 20 years, a whole raft of committed food producers have been creating products that help us to achieve our daily goal of great-tasting and health-giving food. St Tola goats’ cheese made in County Clare is a shining and outstanding example of the quality of the world-class foods that we can now buy, take home, simply unwrap and eat.
In this very simple recipe, which I serve in this instance to finish this meal, the addition of the sweet sherry-soaked raisins gets over the problem of no dessert being served and they are terrific with the pleasantly salty cheese. I like to use the ash-covered log from St Tola for this dish. In another meal this dish would be perfect served as a starter. The sherry I use here, Pedro Ximénez San Emilio sherry
from Jerez in Spain, is super-sweet with a real depth of flavour and is a great aid to any cook. It also pairs brilliantly with blue cheese, chocolate desserts or chicken livers, either pan fried or in a pâté, and is a great drizzle for a vanilla, coffee or
caramel ice cream. Serve a crisp cracker or hot and crispy white bread with
this dish.

Serves 4

30g raisins
2 tablespoons Pedro Ximénez
(PX) sherry
4 slices of St Tola goats’ cheese ash log (approx. 100g)
16–20 small rocket leaves
2 tablespoons extra virgin olive oil
squeeze of lemon juice
sea salt and freshly cracked
black pepper
Place the raisins in a small saucepan and pour over the sherry. Bring to a simmer and cook for 5 minutes. Transfer to a small container and leave to soak for 6 hours or overnight. The raisins will soak up some of the sherry and the remaining sherry will become syrupy.

Place a slice of cheese on each serving plate. Scatter the rocket leaves around the cheese, making sure that the beautiful black line of ash on the outside of the cheese is visible in its entirety. Drizzle the olive oil over the leaves and a little over the cheese, then squeeze a little lemon juice to follow the olive oil.

Carefully divide the sherry-soaked raisins and syrupy juices between the plates and finish each serving with a small twist of black pepper and a few grains of sea salt.

Taken from Rory O’ Connell’s Cook Well Eat Well published by Gill Books

Rory O’ Connell’s Winter Chocolate Apple Pudding
This is a variation of the classic apple betty, which is a simple pudding that I love. This combination of bitter cooking apple, chocolate and the flavours of Christmas mincemeat is also charming. This is an ideal vehicle for using up last year’s
mincemeat. The pudding needs to be served warm on hot plates with cold softly whipped cream on the side.

Serves 4

1kg Bramley apples, peeled, cored and cut into large chunks
30g butter
2 tablespoons water

For the crumb layer
150g mincemeat
125g soft white breadcrumbs
75g light soft brown sugar
50g dark chocolate (at least 70% cocoa solids), roughly chopped
75g butter
3 tablespoons golden syrup

To serve
chilled softly whipped cream
Preheat the oven to 190°C.

Put the apples in a pan and toss with the butter and water over a gentle heat. Cook for about 10 minutes, until the apples start to soften and are collapsing just a little at the edges but still generally keeping their shape. Tip them into a 1.5-litre baking dish.

Mix together the mincemeat, breadcrumbs, sugar and chocolate and cover the apples loosely with this topping. Melt the butter and golden syrup together in a small saucepan and pour it over the crumbs, making certain to soak them all.

Bake in the oven for 35 minutes, until the apple is soft and the crumbs are golden and crisp. Allow to cool slightly, then serve in heated bowls with chilled softly whipped cream.

Taken from Rory O’ Connell’s Cook Well Eat Well published by Gill Books

College Food:- Free at Last…..this week, many young people pack their bags with a mixture of excitement and apprehension as they leave home for the very first time to embark on their chosen path. For many, it’s a shock to the system, a moment of realisation when the penny drops that you are absolutely on your own – to get up on time, feed yourself, do your washing and the gizillion other little things we’ve become accustomed to others doing for us. It’s a wonderful adventure but definitely takes a bit of getting used to and adjustment.
I’ve had lots of requests for a kit of recipes for college kids cheap, cheerful, nourishing foods that are quick to put together.

So this week, I’m going to keep blurb to the minimum so that I can fit in as many recipes as possible. Let’s start with breakfast, make a fine pot of porridge, Macroom oatmeal is the best but Kilbeggan and Flahavans rolled oats are also delectable and can be if covered and refrigerated, reheated next day, if you have some left over. You can add all sorts of toppings – jam, berries, treacle, maple syrup, honeycomb…but my absolute favourite is soft dark brown sugar and cream or at least whole milk – certainly no low fat – you’ll need nourishment to help you concentrate and achieve. Nothing fancy but totally delicious and you won’t feel like reaching for a doughnut at 11am.

Bircher Muesli is another brilliant oat based cereal made in minutes and super delicious.
Fresh eggs also give so much bang for your buck. A couple of scrambled eggs with a few added bits and pieces from the fridge can make a nutritious and tasty brekkie, brunch, lunch or supper. An omelette is a 30 second job, a frittata takes a bit longer but it’a brilliant and versatile recipe to feed a crowd of pals. Once again there are numerous variations but for college kids, I suggest adding diced cooked potato and maybe some leek or pumpkin and a few cubes of chorizo which will add more nourishment and lots of flavour.

A cabbage is also another great buy, go along to Caroline Robinson on the Coal Quay Market on Saturday and buy a fine chemical-free Savoy cabbage. It’ll keep you going for days and is so versatile. Here’s one of the many cabbage salad recipe we enjoy.
I also love dahls, this is a super simple one that we love and can also be made in bigger quantities. It’s really worth investing in a few jars of spices and some chilli flakes, they’ll add zing to even the simplest pasta dish. How about Asian lettuce leaves cups with pork or chicken, easy nibbles that are quick to make and give you a host of proteins.
Many bedsits or student accommodation don’t have an oven so how about pancakes or crepes – WOW, will you have lots of friends or what…. – there is so much, I almost feel another book coming on!

Hot Tips

Irish Orchard Treacle
Another winner from Highbank Orchard’s. Seek out their latest product – a sweet and delicious organic treacle for meat glazes, marinades and baking….www.highbankorchards.com or Tel: 056 7729918

Date for the Diary
Savour Kilkenny from 27th – 30th October 2017, a weekend of jam packed activities, Savour Specials, Sip and Savour, Savour Kids, Savour Market…….find Pamela Black, Ballymaloe Cookery School teacher and our Cake Queen. Watch Pam at Savour, Saturday 28th at 5pm as she creates truly dramatic cake feasts for the eye…..

One Pot Wonders
There is something liberating about cooking in a single pot. It requires much less effort, the meal is complete (or close to complete) and the whole process is simple and uncomplicated. Many one pot wonders are relatively inexpensive to produce and there is the added advantage of having next to no washing up to do afterwards. In a nutshell you’ll learn how to make a dozen or more delicious dishes using only a single pot. Saturday October 14th , 2017 at the Ballymaloe Cookery School, www.cookingisfun.ie

Macroom Oatmeal Porridge with Dark Brown Sugar and Cream

Serves 4

Virtually every morning in Winter I start my day with a bowl of porridge. Search out Macroom stoneground oatmeal which has the most delicious toasted nutty flavour. It comes in a lovely old-fashioned red and yellow pack which I hope will never change.

155g (5 1/2ozs/scant 1 cup) Macroom oatmeal
1.2 litres (2 pints/5 cups) water
1 level teaspoon salt

Obligatory accompaniment……
Soft brown sugar
Cream

Bring 5 cups of water to the boil, sprinkle in the oatmeal gradually, whisking all the time. Put on a low heat and stir until the water comes to the boil.

Cover and simmer for 15-20 minutes, stirring occasionally. Add the salt and stir again. Serve with single cream or milk and soft brown sugar melting over the top.
Left over porridge can be stored in a covered container in the fridge – it will reheat perfectly the next day.

Note
If the porridge is waiting, keep covered otherwise it will form a skin which is difficult to dissolve.

Bircher Apple Muesli

This is right up there with porridge as the best and most nourishing breakfast ever. It’s also super-delicious, can be made in minutes, even when you are semi-comatose in the morning. It has a low glycaemic index so you’ll be bouncing with energy and vitality right up to lunchtime, no need to grab a doughnut for elevenses.

This is also a great school lunch box suggestion

Serves 4

110g grated dessert apple (preferably Worcester Permain or Cox’s Orange Pippin) or fresh strawberries, raspberries, loganberries, tayberries – all are super delicious in this recipe.
3 heaped tablespoons organic rolled oatmeal (Quaker Oats)
6 tablespoons water
1 teaspoon or more of honey, depending on the tartness of the fruit
1 tablespoon of chopped almonds (peeled, optional)

Measure out the water into a bowl and sprinkle three tablespoons of oatmeal on top. Let the oatmeal soak up the water while you grate the apple. A stainless steel grater is best for this job, use the largest side and grate the apple coarsely, skin and all. I grate through the core, but watch your fingers when you are coming close to the end, pick out the pips and discard. Stir a tea spoonful of honey into the oatmeal and then stir in the grated apple, and almonds if using. Taste, if it needs a little more honey add it, this will depend on how much you heaped up the spoon earlier on and how sweet the fruit is.
Serve with cream and soft brown sugar.

Blackberry and Apple Muesli
A few blackberries are delicious added to the apple muesli in Autumn.

Scrambled Eggs with Many Good Things
Perfectly scrambled eggs are rare indeed, though people’s perception of ‘perfect’ varies wildly. However, for ideal scrambled eggs (in my case, soft and creamy), really fresh organic eggs are essential. Nowadays, it’s become common practice to put the eggs into a hot pan, which gives a tough curd if you’re not careful. I prefer the old-fashioned way that my mother taught me: putting the eggs into a cold saucepan, whereby they scramble gently and slowly, and yield a softer, creamier curd. Scrambled eggs should always be served on warm plates but beware – if the plates are too hot, the scrambled egg can overcook between the stove and the table.

Serves 2

4 fresh organic eggs
2 tablespoons full-cream milk
a knob of butter
salt and freshly ground pepper

Break the eggs into a bowl, add the milk and season with salt and pepper. Whisk until the whites and yolks are mixed well. Over a low heat, put a blob of butter into a
cold saucepan, pour in the egg mixture and stir continuously, preferably with a flat-bottomed wooden spoon, until the eggs have scrambled into soft creamy curds.
Serve immediately on warm plates with lots of hot buttered toast or fresh soda bread.
Really great scrambled eggs need no further embellishment, except perhaps a slice of hot thin toast. Having said that, here are some great accompaniments:

Variations
Good things to serve with scrambled eggs:
• Chopped watercress or rocket leaves with a little grated cheese.
• Diced, cooked chorizo – add just at the end with some flat parsley.
• Crispy smoked bacon or a little cooked ham.
• For a Mexican flavour, add a little diced onion and chilli; then add diced tomato and lots of coriander at the end of cooking.
• A few cooked wild mushrooms, perfumed with a little tarragon or thyme leaves
• Smoked fish such as smoked salmon, mackerel
• Cooked shrimps.

A Basic Frittata and Tons of Variations

Serves 6-8

A frittata is an Italian omelette. Unlike its soft and creamy French cousin, a frittata is cooked slowly over a very low heat during which time you can be whipping up a delicious salad to accompany it! It is cooked on both sides and cut into wedges like a piece of cake. This basic recipe, flavoured with grated cheese and a generous sprinkling of herbs. Like the omelette, though, you may add almost anything that takes your fancy.

10 large eggs, preferably free range organic
1 teaspoon salt and lots of freshly ground black pepper
75g (3oz) Gruyére cheese, grated
25g (1oz) Parmesan cheese, grated
2 tablespoons (2 American tablespoons + 2 teaspoons) parsley, chopped
2 teaspoons thyme leaves
25g (1oz) butter
2 tablespoons (2 American tablespoons + 2 teaspoons) basil or marjoram chopped

To Serve
Rocket leaves
Tomato and Coriander Salsa , see recipe

Non-stick pan – 22.5cm (10 inch) frying pan

Whisk the eggs in a bowl, add the salt, freshly ground pepper, fresh herbs, grated cheese into the eggs. Melt the butter in a non-stick frying pan. When the butter starts to foam, tip in the eggs.

There are two cooking methods.
Turn down the heat, as low as it will go. Leave the eggs to cook gently for 12 minutes on a heat diffuser mat, or until the underneath is set. The top should still be slightly runny. Preheat a grill. Pop the pan under the grill for 1 minute to set but not brown the surface.

OR Alternatively after an initial 3 or 4 minutes on the stove one can transfer the pan to a preheated oven 170ºC/325ºF/Gas Mark 3 until just set 15-20 minutes. We prefer the latter method.

Slide a palette knife under the frittata to free it from the pan. Slide onto a warm plate.
Serve cut in wedges, arrange some rocket leaves on top of the frittata and top with a blob of tomato and coriander salsa or alternatively you can serve with a good green salad and perhaps a tomato salad.

Mushroom Frittata

450g (1lb) flat mushrooms – washed and sliced

Heat some olive oil in a hot pan, add the sliced mushrooms. Season with salt and freshly ground pepper and cook over a high heat until just wilted, cool.

Whisk the eggs in a bowl, add the salt, freshly ground pepper, chopped herbs, mushrooms and grated cheese into the egg mixture.

Melt the butter in a non-stick frying pan and continue to cook as in the master recipe.

Frittata Ranchero

Add to the basic egg mixture just before cooking.

25g (1oz) chopped sweated onion
1 small tomato cut into 5mm (1/4 inch) dice
1 teaspoon chopped chilli or more to taste
1 dessertspoon (2 American teaspoons) chopped coriander (instead of parsley or chives)

Smoked Salmon and Goats Cheese Frittata
Add to the basic egg mixture just before cooking.

3 slices of smoked salmon diced
Substitute 1/2 the Gruyere with a mild goats cheese, and crumble into the mixture.

Frittata with Pea Shoots and Mint

Add to the basic egg mixture just before cooking.

1 – 2 cups of chopped pea shoots
2 – 3 tablespoons (2-3 American tablespoons + 2-3 teaspoons) of chopped fresh mint

Garnish with fresh pea shoots

Cabbage Salad with Raisins and Mint

Serves 8 approx.

If you are tiring of the ubiquitous coleslaw, then you might like to try this fresh tasting cabbage salad.

1/2 white cabbage with a good heart
2-3 large dessert apples, grated – we like Cox’s orange pippin
2 tablespoons (2 American tablespoons + 2 teaspoons) raisins
4 tablespoons (5 American tablespoons) freshly chopped mint
1 tablespoon (1 American tablespoons + 1 teaspoon) freshly chopped chives
4 tablespoons (5 American tablespoons) pure Irish honey
1 tablespoon (1 American tablespoons + 1 teaspoon) white wine vinegar

Cut the cabbage into quarters. Wash it well and discard the coarse outer leaves. Cut away the stalks and shred the heart very finely with a very sharp knife. Put it into a bowl with the grated apple, raisins, freshly chopped mint and chives. Mix the honey and vinegar together. Toss the salad in the dressing until well coated. Taste and correct seasoning and serve soon.

Martha’s Orange Lentil Dahl

This super quick dahl is enhanced by the tempering of curry leaves and spices drizzled over the top.

Serves 6

225g orange lentils
400ml can of coconut milk plus 300ml water
1 teaspoon turmeric
scant 1 teaspoon salt
1 tablespoon freshly squeezed lemon juice
1 teaspoon garam masala

Tempering
3 tablespoons vegetable oil
6-8 fresh curry leaves
1 teaspoon cumin seeds
1/2 teaspoon cayenne pepper
1 teaspoon coriander powder

Garnish
6 slices onion, sautéed until golden
fresh coriander or mint leaves

Cook the lentils with the coconut milk and water in a heavy bottomed saucepan, add the turmeric, bring to the boil and simmer for about 8-10 minutes by which time the lentils will be soft, almost mushy. When cooked turn off the heat, add salt, freshly squeezed lemon juice and garam masala.

Heat the oil in a small frying pan, add the curry leaves followed by the cumin seeds, fry for 2 minutes and turn off the heat. Add the cayenne and coriander, stir and pour over the cooked lentils. Mix well and garnish with crispy onion and coriander of mint leaves. Serve with Basmati rice or any chutney you fancy, don’t forget Ballymaloe Relish.

Asian Pork or Chicken Lettuce Wraps

Cheap, cheerful, nourishing, quick and cool…..minced chicken is also delicious here.

Serves 4

1 tablespoon (1 American tablespoon + 1 teaspoon) sunflower oil
250g (9oz) pork mince (belly is good)
2 large garlic cloves, peeled, finely chopped
1 red chilli, deseeded, finely chopped
1 dessertspoon (2 American teaspoons) fish sauce (nam pla)
1 dessertspoon (2 American teaspoons) soy sauce
1 tablespoon (1 American tablespoon + 1 teaspoon) palm or soft brown sugar
5 spring onions, finely sliced at an angle
12 fresh mint leaves, roughly torn
a small handful of coriander, roughly torn

To Serve
12 leaves of iceberg or Baby Gem lettuces, separated into leaves
Thai sweet chilli sauce
freshly squeezed juice of 1 lime

Heat the sunflower oil in a wide frying pan over a high heat, add the mince and fry for 2–3 minutes or until the pork is tender, breaking the mince up with a spoon to ensure even cooking.

Push the mince to the side of the pan. Add the garlic and chilli and fry for a further minute. Add the fish sauce, soy sauce and sugar, stir and fry for another minute until just cooked.

Finally add half the spring onions, coriander, mint and the lime juice and fry for 1–2. Remove from the heat and allow to cool a little.

Scoop 1 tablespoon (1 American tablespoon + 1 teaspoon) of the aromatic pork into each lettuce leaf. Top with a drizzle of Thai sweet chilli sauce. Add a sprinkling with the remaining spring onions, coriander and mint.

53 years ago, in 1964, Myrtle Allen opened a restaurant in her own house in the wilds of East Cork to celebrate the connection between agriculture and gastronomy, uniting the pioneered a whole food movement of farm to fork eating which has inspired chefs and cooks not only in Ireland but all over the world.

Most recently we went to Denmark for the launch of Christian Puglisi Farm of Ideas and Seed Exchange Festival in Lejre – north of Copenhagen. Christian is one of the Nordic regions most inspirational chefs – his restaurant Relae is in the World’s Top 50 restaurants and he also owns Manfred and Baest. The latter is a pizzeria with a difference, where the mozzarella is made from the raw milk of the Jersey cows and the cured meats and salami are all handmade and cured in the kitchen.

He has a total commitment to sourcing the very best raw materials which becomes more and more challenging for restaurants. Consequently a growing number of young chefs are buying farms or entering into contract with farmers so they can grow their own produce, rear animals and poultry and produce milk to make homemade butter, cheese and yoghurts.
Equally important from Christian’s viewpoint is to connect his chefs with how flavourful and nourishing food is produced.

Christian’s chefs drive up from Copenhagen to the 27 acre farm on a rota basis each day to harvest and prepare freshly harvested produce for that days menu. This opens their eyes to the challenges of food production, how crops and yields are affected by the weather, pests and disease. The chefs and cooks become much less arrogant and appreciative as they begin to absorb the reality of nature.
Christian freely acknowledged how influenced he was by Myrtle’s philosophy and the organic gardens, micro dairy and farm animals reared on the organic farm surrounding the Ballymaloe Cookery School.

Christian stated aim is to connect gastronomy with agriculture, an admirable and obviously badly needed initiative at a time in history where we are becoming more and more disconnected from the source of our food.
Recently, a chef in a top Irish restaurant was astonished to learn that if he picked all the runner bean flowers there would be no runner beans – it was news to him that the flowers turn into the beans……

Christian hopes that chefs from all over the world will gather at the Farm of Ideas to share knowledge and learn from each other. There were inspirational talks on the importance of seed saving and delegates had brought seeds from all over the world to swap with others or to contribute to the Danish Seed Bank. Carlo Petrini of Slow Food International came from Turin to give the keynote address and Sean Brock from Husk Restaurant, Charleston, USA were among the inspirational speakers who spoke passionately on the need for biodiversity, education and local seed banks at a time when the climate is obviously challenging and some crops are already failing as the temperatures change. If this is a subject that interests you look up and support the work of the Seed Savers, even if it’s only in a tiny way…
www.cookingisfun.ie
darinasblog.cookingisfun.ie
www.instagram.com/timanddarina

Hot Tips
Mizen Seed Project needs your support. In an effort to create wildlife friendly areas around the Mizen area, JP McCarthy is asking people to save seeds from their own gardens. He will provide paper envelopes for the seeds and ask you to return them to the Mizen Seed Project, c/o Nellie Cotter, Little Way Charity Shop, Main Street, Schull where they will stored safely over the winter and resown and planted on within the Mizen community. Tel: JP McCarthy 086 199 1334

For those of you, who are interested in knowing more about ancient grains, check out Amazing Grains published by Kyle Books. Lots of interesting information and some very tasty recipes.

Just Cook It
Join us here at the Ballymaloe Cookery School on Friday October 6th for an afternoon of hands on cooking. Delicious recipes using fresh produce from the farm and gardens. The afternoon starts with a short demonstration, then pop on your apron and into the kitchens to cook, one tutor with every six students. Then sit down together to enjoy a relaxed and delicious informal dinner. You will leave confident, inspired and with a selection of recipes that you can cook again and again at home for family and friends. www.cookingisfun.ie

Going Gluten Free
As anyone who is coeliac, or who cooks for someone who has a gluten intolerance, will testify, it can be challenging to produce really delicious, balanced meals. Finally, help is at hand – on Saturday October 7th, this intensive half day course is ideal for those on a gluten free diet who faces the dilemma of longing to taste ‘real’ food. You’ll learn about a whole range of tasty and easy to prepare dishes including gluten free sweet and savoury pastry, crackling salmon with coriander pesto and gluten free raspberry muffins. Advice on alternative ingredients and lots of baking tips will help take the mystery out of successful gluten free cooking. www.cookingisfun.ie

School Lunch Box Suggestion
Anzac Biscuits
Makes 30

4 ozs (110g) rolled oats
4 ozs (110g) sugar
4 ozs (110g) desiccated coconut
4 ozs (110g) plain flour
Pinch of salt
2 ozs (55g) ground almonds
3 tablespoons water
1 tablespoon golden syrup
4 ozs (110g butter
2 level teaspoons bread soda

Preheat the oven to 160ºC/325ºF/regulo 3. Mix all the dry ingredients in a bowl. Put the water, golden syrup and butter into small saucepan, bring to the boil and take off the heat, add the breadsoda and stir. Pour into the dry ingredients and mix thoroughly. Roll the mixture into balls and place onto a greased baking tray (leaving room to spread out), flatten with a fork. Bake for 20 minutes or until golden brown. Cool on a wire rack and store in an airtight container.

Christian Puglisi’s Cooked Onions, Buttermilk and Nasturtium

Serves 6

Blanched Spring Onions
1 kg small white spring onions, peeled and halved lengthwise
Extra virgin olive oil
Freshly squeezed lemon juice
Fine grain salt

Finishing
60 g Buttermilk and Crème Fraîche Dressing see recipe

2 bunches nasturtium, leaved picked and torn, stems cut into 1 cm lengths
Extra virgin olive oil
Freshly squeezed lemon juice
Sea salt

Buttermilk and Crème Fraîche Dressing
100 g crème fraîche
15 g freshly squeezed lemon juice
200 g buttermilk
Fine grain salt

Bring a large pot of salted water to a boil over a high heat. Add the onions to the boiling water and allow the pot to come back to a boil. Decrease the heat to low and simmer until the onions are just cooked, but still slightly crunchy, 8-10 minutes. Transfer the onions to ice water to cool. Drain the onions in a colander and pick apart the onion shells, discarding the tougher outer layers. Transfer the onions to a large bowl and dress with olive oil, lemon juice and salt.

Next make the dressing. In the bowl of an electric stand mixer fitted with the whisk attachment, whisk the crème fraîche and the lemon juice to combine. Slowly pour in the buttermilk, continuing to whisk, until the mixture is slightly thickened, approximately 5 minutes. Season with salt.

For each serving, place a spoonful of the buttermilk and crème fraîche dressing in the centre of the plate. Place a torn nasturtium leaf inside each onion shell and place on top of the dressing. Starting from the left side, plate 10 to 12 onion shells, one behind the other, until the dressing is covered. Place 5 or 6 nasturtium stem pieces between the onions, slightly angled upward. Finish with a drizzle of olive oil, 3 sprays of lemon juice and a sprinkle of salt.

Taken from Christian Puglisi’s A Book of Ideas, published by Ten Speed Press, USA

Christian Puglisi’s Potato, Seaweed and Pecorino

Serves 6

Potato Noodles
1 kg large Marabel potatoes, peeled
1 kg 3% Salt Brine, see recipe
Clarified butter, see recipe, melted
40 g Gracilaria seaweed, washed and julienned
Sea salt

Pecorino Sauce
125 g Pecorino Romano cheese, cut into 3cm cubes
250 g water
Fine grain salt

Pickled Green Sea Lettuce
500 g water
250 g red wine vinegar
30 g fresh green sea lettuce, washed

Clarified seaweed butter
100 g clarified butter
5 g green sea lettuce powder, see recipe

Slice the potatoes on a Japanese turning vegetable slicer with the noodle attachment, making the longest noodle possible. As you cut the noodles, put them straight in a large bowl with the salt brine. Transfer the potatoes and the salt brine to a vacuum bag and vacuum seal it. Keep in the fridge overnight. The following day, drain the potatoes in a colander, discarding the brine. Pull out 8-10 long potato noodle strands, bunch them together into one long line and cut them into 50cm lengths. Place the long bunch on a work surface and fold it in half crosswise. Brush the potatoes with clarified butter and place 4 small bundles of the julienned seaweed on top in different places. Using long tweezers, pinch the folded end of the line of potato noodles and tightly roll the noodles into a small bundle, then coil the bundle into a tight oval shape. Place the potatoes on parchment paper in a bamboo steaming basket. Repeat this process until you have 18 potato bundles. Place the steaming basket over a saucepan of boiling water over high heat and steam until the potatoes are just cooked, but not soft, approximately 3 minutes. Sprinkle the potatoes with salt.

Next make the pecorino sauce: – combine the cheese and the water in a Thermomix, set it to 60°C (140°F) and puree for 5 minutes until smooth and well combined. Season with salt.
(note that this makes more pecorino sauce than you will need for this recipe).

Pickled Green Sea Lettuce:- preheat the oven to 180°C (355°F). Combine the water and red wine vinegar in a bowl. Dip the sea lettuce into the mixture for no more than 30 seconds, then place in a single layer on parchment paper. Place a baking sheet in the oven for 5-10 minutes, and then transfer the parchment paper onto the hot baking sheet to warm but not cook the sea lettuce, approximately 1 minute.

Clarified Seaweed Butter
In a small saucepan, warm the clarified butter, then stir in the green sea lettuce powder.
(note that this will make more butter than you need for this recipe)

Finishing
For each serving, place 3 bundles of potato noodles on a plat and top with 3 spoonfuls of the warmed pecorino sauce. Place 3 or 4 pieces of the warmed pickled green sea lettuce around the bundles and on the sauce. Drizzle with warmed clarified seaweed butter.

Clarified Butter
500 g unsalted butter

Slowly melt the butter in a saucepan over a low heat. Do not stir the butter or move the saucepan. After 10-12 minutes, the melted butter will separate into three layers: foam, fat and milk solids. Skim the foam from the surface of the melted butter and discard. Gently pour the fat into a heat resistant container, leaving the milk solids behind. Discard the milk solids. Store in the fridge for up to 2 weeks.

Green Sea Lettuce Powder
250 g fresh green sea lettuce, washed

Place the sea lettuce in a single layer and dry overnight at 65C (150F) in the dehydrator. The following day, transfer to a Thermomix and process until it has become a fine powder. Sift the powder through a fine sieve set over a bowl.
(Note that this yields more Green Sea Lettuce Powder than you need for this recipe).

3% Salt Brine
1 kg water
30 g coarse grain salt

Combine the water and salt in a Thermomix and process until well combined. Store in a sealed container at room temperature for up to 1 week.

Taken from Christian Puglisi’s A Book of Ideas, published by Ten Speed Press, USA

Christian Puglisi’s Sheep’s Milk Yoghurt, Radishes and Nasturtium

Serves 6

Sheep’s Milk Yoghurt Mousse
125 g heavy cream
200 g sheep’s milk yoghurt

Cooked Radishes
250 g different coloured small radishes, halved lengthwise
Extra virgin olive oil
Freshly squeezed lemon juice
Fine grain salt

Finishing
2 bunches of nasturtium, separated into leaves with 3 cm of stem attached

Extra virgin olive oil
Sea salt

In a bowl, whisk together the cream and the sheep’s milk yoghurt. Pour into a siphon bottle and charge with one C02 cartridge. Shake the siphon bottle until the mousse is smooth and can hold stiff peaks.

Blanch the radishes in boiling salted water until just cooked, but still slightly crunchy, 30 seconds to 2 minutes, depending on size. Transfer to ice water to cool. Drain in a colander. Season with olive oil, lemon juice and salt.

For each serving, place the cooked radishes in a pile in the centre of the plate. Siphon enough sheep’s milk yoghurt moussed on top of the radishes to cover them. Place the nasturtium leaves, with stems facing out, on top of the mousse, covering it completely. Finish with a drizzle of olive oil and a sprinkle of salt.

Taken from Christian Puglisi’s A Book of Ideas, published by Ten Speed Press, USA

For me there are two kinds of holidays, a totally chilled, lying by the pool, soaking up the sun holiday and an ‘away from home’ break, where I visit lots of farms and food producers, craft brewers or distillers and check out new cafes, restaurants, Farmers Markets……you get the picture, a holiday but one where I get to keep in touch and learn lots more about the food scene in whatever country I’m visiting. Believe it or not I find the latter type of holiday much more relaxing.

I spent a few days in Denmark and Sweden recently. This is particularly easy, just fly into Copenhagen and whizz across the 16km Oresund Bridge and you’re in Sweden. I’ve been wanting to visit Skåne for years, an area that is often referred to as the bread basket of Sweden. We were on our way to visit Mandelmann, a traditional and virtually self-sufficient farm. Gustav spent years studying medicine and Marie studied art and sculpture at Academy of Arts. They eventually decided that they couldn’t stand another minute in the city, there had to be another way to live your life so they bought 100 hectares and a traditional Swedish farmhouse and went back to the land with their children, quite the adventure……They set about growing food, rearing cattle and pigs and chickens. There are lots of springs on the land so they created ponds and streams surrounded by bulrushes and willow, herb and meadowsweet, a haven for ducks and geese.

There are apricots and mulberries hanging from the trees and gardens full of vegetables intermingled with flowers and herbs. Allés of fruit trees, orchards of heirloom apples. They have built up a huge number of skills over the years.
Not surprisingly, Swedish TV discovered them and is now filming a second series which has been a smash hit among the many who have fantasies about moving to the country to grow some of their own food without realising the phenomenal amount of work it all entails, but life is a trade off.

When they shear their sheep they use some of the wool on paths to supress weeds and do a huge amount of preserving. There’s also a café. When I visited several local girls were in the kitchen of the café making halloumi cheese from the milk of the small Fgael white cows and another was stoning a huge basin of plums for jam.

The gardens and farm are open to the public and now there’s a café and several greenhouses packed with heirloom tomatoes, underplanted with grapes and pumpkin, basil and French marigolds even a Sichuan peppercorn tree. The staff party was on the night we visited, long tables under the grape vines and kiwi fruit in the greenhouses. Huge bowls of salads and the sweetest lamb from the farm. All these young people and there’s a long waiting list to apprentice, learning valuable skills. Such is the popularity of the farm that one has to book ahead to visit and tickets are limited to 400 a day….visiting traditional farms and agritainment and fast growing businesses in both the US and Australia. There’s also a cook book, Självhushållning På Djupadal, by Marie and Gustav Mandelmann but it is Swedish – thanks to Ted Berner for translating the recipes. Here are a few of my favourites, plus my lunch box suggestion of the week as promised.

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Hot Tips
Bayin Peanut Oil
John and Katrina Crawford set up Bayin to bring a taste of Myanmar to our table. They import cold pressed, naturally produced sesame and peanut oil from Myanmar and recently won a Great Taste Award for their peanut oil. It was described as “lovely delicate colour with good clarity. It has a good nutty aroma and sweet taste.” http://www.bayin.ie/ Tel: Katrina 086 1522653

Toonsbridge Dairy Cheeses and Real Olive Company produce from the English Market can now be purchased online. Customers can have mozzarella delivered to their door anywhere in Ireland, fancy that. www.therealoliveco.com or email Jenny-Rose jenny@therealoliveco.com

Irish Plums are in season but hurry the season is almost over, next up damsons so keep an eye out at your local Farmers Market. Rose Cottage in Co Laois had an excellent crop of Victoria, Jubille, Opal and Hagenta varieties.
Tel: 057 8732666.

Irish Seed Savers, Scarriff, Co Clare have a range of workshops and events through Autumn and Winter months. Creating an Orchard, Permaculture, Winter Pruning in the Orchard, Organic Gardening plus craft and skills courses……www.irishseedsavers.ie Tel: 061 921 866

School Lunch Box Suggestion
Temari Sushi (Clingfilm) Sushi

Makes 20-30 pieces

sprig of dill or chervil or coriander
1/2 quantity prepared sushi rice
25g (1oz) smoked salmon, cut into 2.5cm (1 inch) squares
or
10 cooked prawns or shrimps
or
1/2 cucumber, sliced wafer thin and cut into 2.5cm (1 inch) pieces
or
25g (1oz) rare roast beef, thinly sliced and cut into 2.5cm (1 inch) pieces
To Serve
wasabi paste
pickled ginger (optional)

Lay a piece of clingfilm, about 10cm (4inch) square, on a clean work surface and place a sprig of dill, chervil or coriander face down on the cling film and then a piece of cucumber or smoked salmon at the centre of it. Put a teaspoonful of sushi rice on top of it.

Pick up all four corners of the clingfilm and gather them in the middle. Twist the clingfilm to compact the rice and form a small ball. Repeat the process with the other toppings.

Keep each piece of sushi wrapped in the clingfilm until just before serving. You may want to put a dab of wasabi under the rice if the temari sushi is being served as finger food. For a starter arrange on a plate and serve with pickled ginger and a little wasabi and soy sauce.
Sushi Rice

450g (1lb) sushi rice “No 1 Extra Fancy”
600ml (1 pint) water

Vinegar Water
50ml (2fl oz) rice wine vinegar
1 1/2 tablespoons sugar
2 1/2 teaspoons salt

Rinse the rice for 10 minutes in a colander or sieve under cold running water or until the water becomes clear.

‘Wake up’ the rice by sitting it in 600ml (1pint) cold water for 30 to 45 minutes. In the same water, bring to the boil and then cook for 10 minutes until all the water has been absorbed. Do not stir, do not even take off the lid. Turn up the heat for 10 seconds before turning the heat off. Remove the lid, place a tea towel over the rice, replace the lid and sit for 20 minutes.

Mix the rice wine vinegar, sugar and salt together in a bowl until dissolved. Turn the rice out onto a big flat plate (preferably wooden). While the rice is still hot pour the vinegar solution over the rice and mix the rice and vinegar together in a slicing action with the aid of a wooden spoon. Don’t stir. You must do it quickly preferably fanning the rice with the fan. This is much easier if you have a helper. Allow to cool on the plate and cover with kitchen paper or a tea towel. (It will soak up the liquid as it cools.)

Plum and Apple Jam

Delicious on bread or toast but only good with cold pork or ham.

Makes 6 x 450g (1lb) jam jars

900g (2lb) blood plums
450g (1lb) bramley cooking apples
150ml (1/4 pint) water
1.1kg (2 1/2lb/5 cups) granulated sugar

Cut the plums in half and remove the pips, then cut each half into 4. Peel and core the apples and cut them into chunks. Put the plums and apples into a wide, stainless steel pan with the water. Cook, covered, for 10-15 minutes until the apples and plums are both soft.

Meanwhile heat the sugar in an oven. When the fruit is soft, add the warm sugar and cook, uncovered for about 8-10 minutes, until the jam is set.

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

Variation
Damson and Apple Jam
Substitute damsons for plums and proceed as above. Remember to skim off the stones and scum with a perforated spoon (this is time consuming but worth it) as they rise to the top. Pour into hot jars and cover. Store in a dry, airy cupboard.

Marie and Gustav Mandelmann’s Rhubarb Juice

2 kg rhubarb, washed and roughly cut
1.5 l water
600 g sugar per litre of rhubarb juice

Boil the rhubarb in the water for 15 minutes. Strain through muslin. Measure the juice and add the sugar. Boil up again until sugar is dissolved and bottle in clean bottles.

Taken from Självhushållning På Djupadal by Marie and Gustav Mandelmann
Marie and Gustav Mandelmann’s Rosehip Soup

700 g fresh rosehips
1.5 l water
130 g sugar
1.5 tablespoons potato starch
Lemon juice

Clean the rosehips well and remove any stems and remnant flower. Boil the rosehips in water for 20 minutes, stir and mash. Pour this through a sieve. With this liquid add the sugar. Add a little of water to the potato starch and whisk it down into a soup. Bring liquid, sugar and potato starch to the boil, dissolve the sugar and taste. It may need more sugar or lemon juice.

Taken from Självhushållning På Djupadal by Marie and Gustav Mandelmann

Marie and Gustav Mandelmann’s Green Tomato Marmalade with Chilli

1 kg green tomatoes
3 organic lemons
1 chilli
500 g sugar

Blend the tomatoes roughly, slice the lemons thinly and finely chop the chilli. Mix all the ingredients and stir in the sugar. leave overnight. The next day bring it to the boil until it is the perfect consistency, approximately 1 hour. Put into clean sterilise jars.

Taken from Självhushållning På Djupadal by Marie and Gustav Mandelmann

National Bread Week is upon us and this gives me another opportunity to extol the importance of good bread and the magic of bread making.

You all know my opinion of the squishy sliced pan and how desperate I am to remind anyone who will listen that YOU, (YES YOU) can make a grand little loaf in the couple of minutes it takes to mix a few ingredients and pour them into a tin. Pop it into the preheated oven and hey presto you’ll have an irresistible loaf of bread in a little over half an hour – you certainly wouldn’t be back from the shops in the time it takes to make and bake a wholesome nourishing loaf that will delight your family, fill your kitchen with the warm aromas of baking plus give yourself a mighty feeling of satisfaction.

I’ve been baking since I was a child and all of my adult life and yet every time I also love the look of satisfaction on a student’s face when they bake their first loaf of bread and suddenly realise they CAN do it.

In fact if I could only teach one thing for the rest of my life, I would choose bread and I would never run out of options.  Think of the numerous types of breads made all over the world. Many, in the most primitive conditions without ovens, cooking simply on a griddle over the open fire or even in the embers as we saw in India. The dough was wrapped in the leaves of the Flame of the Forest tree and gently cooked in the embers of a dried cowpat fire. The leaves were peeled off and the bread was drizzled with ghee and believe me it was so delicious. If that sounds a tat ‘out there’, let’s get back to the kitchen where we have all the mod cons, calibrated ovens and no excuse not to whip up a loaf.

Soda breads are the breads of our country, made in minutes daily in virtually  every kitchen since bread soda (bicarbonate of soda) was introduced in the 1840’s.  It’s an alkali which reacts with the acid in the buttermilk or naturally soured milk if you have your own dairy herd.

Cultured buttermilk is available in virtually every shop in the country but it’s now totally low fat so if you want a beautiful loaf, add a couple of tablespoons of cream or rub in an ounce of butter into flour before you add the liquid.

Increasingly, I now seek out organic flour and flour made from heirloom varieties. Still a bit difficult to source but several small Irish millers are trialling old varieties of wheat and Shipton Mill, Doves and Marriages in the UK offer  a wide variety of ancient grain flours  – Einkorn , Emmer, Khorason, Spelt, Rye… On a recent trip to Denmark, I met Fintan Keenan, an Irish man working with Danish farmers Per and Gitte Grupe on Mordrupegard  who are growing 120 different types of heirloom grains on their farm. He himself is trialling 16, old Irish grains collected from seed banks both here in Ireland and abroad. The Nordic region has a particularly rich tradition and there is indeed a growing interest in these older varieties, now that gluten intolerance seems to have reached an all-time high. Here in the Bread Shed at the Ballymaloe Cookery School, we also make a totally natural sour dough which is fermented for at least 48 hours and even longer at the weekend. It’s amazing how many people who cannot digest ‘ordinary’ bread can eat and enjoy these loaves.  A very limited number of loaves are available from the Farm Shop at the Ballymaloe Cookery School and we can do bespoke sourdough bread making courses for small groups on request.  Also check out Real Bread Ireland www.realbreadireland.org

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Hot Tips

National Ploughing Championships, 19^th-21^st September 2017. Plan a skite to Tullamore, Co Offaly, of course for the ploughing competitions but also lots of cookery demonstrations, national brown bread baking competition, junior baker competition……www.npa.ie

Milkwood School in Victoria, Australia teach real skills for down to earth living.  There is a range of courses but the Milkwood Permaculture Design Certificate gives you the skills and knowledge to design and implement fundamental and life-changing resilience into your everyday home, community

There is a 2 week intensive course beginning on October 1^st, 2017 that will arm you with the design thinking and skills to create resilient, synergistic systems for living, working and community. www.milkwood.net

ZEROKM at Macreddin Village, Co Wicklow.  Evan Doyle has worked tirelessly to bring us a new exciting Food Project called ZEROKM Dinner. On Thursday October 5^th 2017, Evan and his team will cook that evening’s menu using ingredients that come from less than 1 kilometre from the Macreddin kitchens. Tickets are €125 and include a ZEROKM pre reception aperitif, a 12 course ZEROKM  tasting menu with wine and finish with ZEROKM aged cheeses and digestif.  Register your interest by email zerokm@macreddin.ie or through the website www.zerokm.com.

Ballyminane Flour comes from Uncle Aidan’s Authentic Stone Ground Flour which is ground at Ballyminane Mills, an authentic water mill located in Ballindaggin, Co. Wexford.

Telephone: (087) 6837789   Website: www.ballyminanemills.com

White Soda Bread and Scones

 Soda bread only takes 2 or 3 minutes to make and 30 – 40 minutes to bake. It is certainly another of my ‘great convertibles’. We have had the greatest fun experimenting with different variations and uses.  It’s also great with olives, sun dried tomatoes or caramelized onions added, so the possibilities are endless for the hitherto humble soda bread.

1 lb (450g/4 cups) white flour, preferably unbleached

1 level teaspoon/1/2 American teaspoon salt

1 level teaspoon/1/2 American teaspoon breadsoda

sour milk or buttermilk to mix – 12-14fl oz (350-400ml/1 1/2 – 1 3/4 cups) approx.

First fully preheat your oven to 230ºC/450ºF/Gas Mark 8.

Sieve the dry ingredients. Make a well in the centre.  Pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well floured worked surface.  WASH AND DRY YOUR HANDS.  Tidy it up and flip over gently.  Pat the dough into a round about 1 1/2 inches (2.5cm) deep and cut a cross on it to let the fairies out! Let the cuts go over the sides of the bread to make sure of this. Bake in a hot oven, 230ºC/450ºF/Gas Mark 8 for 15 minutes, then turn down the oven to 200ºC/400ºF/Gas Mark 6 for 30 minutes or until cooked. If you are in doubt, tap the bottom of the bread: if it is cooked it will sound hollow.

Cheddar Cheese Soda Bread

Egg wash the surface of the bread, mark into 6-8 wedges.  Scatter with 4oz (110g) grated cheddar cheese and bake as above.

White Soda Scones

Make the dough as above but flatten the dough into a round 1 inch (2.5cm) deep approx. Cut into scones. Cook for 20 minutes approx. in a hot oven (see above).

Basic Brown Soda Bread

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.

Makes 1 loaf or 3 small loaves

400g (14ozs/2 1/2 cups) Ballyminane stone ground wholemeal flour or a wholemeal flour of your choice

75g (3ozs/3/4 cup) white flour, preferably unbleached

1 teaspoon salt

1 level teaspoon (1/2 American teaspoon) bread soda, sieved (Bicarbonate of Soda/Baking Soda)

1 egg, preferably free range

1 tablespoon (1 American tablespoon + 1 teaspoon) arachide or sunflower oil, unscented

1 teaspoon honey or treacle

425ml (15fl ozs/scant 2 cups) 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. 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.

Seedy Bread

Add 1 tablespoon (1 American tablespoon + 1 teaspoon) of sunflower seeds, 1 tablespoon (1 American tablespoon + 1 teaspoon) of sesame seeds, 1 tablespoon (1 American tablespoon + 1 teaspoon) of pumpkin seeds, 1 tablespoon (1 American tablespoon + 1 teaspoon) of kibbled wheat to the dry ingredients. Keep a mixture to scatter over the top.

Note: Ballyminane flour comes from Uncle Aidan’s Authentic Stone Ground Flour which is ground at Ballyminane Mills, an authentic water mill located in Ballindaggin, Co. Wexford.

Telephone: (087) 6837789

Website: www.ballyminanemills.com

Note

The quantity of buttermilk can vary depending on thickness.  Add 1-2 tablespoons of cream to low-fat buttermilk (optional).

Yufka – Turkish Flatbread

Bread is a staple in Turkey as in so many cultures.  According to the Koran, bread was sent to earth by God’s command, hence it is revered and not a crumb should be wasted.  There are many delicious ways to use up stale bread but I rarely have any over to experiment with.

Makes 8

110g (4oz/1 cup) strong white flour

110g (4oz/1 cup) plain white flour

50g (2oz/1/2 cup) wholemeal flour

1 scant teaspoon salt

200-225ml (7-8 fl oz/1 cup) warm water

Mix all the flours and the salt together in a bowl, add the warm water, mix to a dough and knead well for just a few minutes.  Shape into a roll, divide in 8 pieces, cover and leave to rest for at least 30 minutes – 45 would be better (however I sometimes cook it straight away).

Roll each piece of dough into a thin round, no more than 8mm (1/3 inch) in thickness.

Heat a griddle or large iron or non-stick frying pan.   Cook the Yufka quickly on both sides until just spotted.  Eat immediately or alternatively the Yufka can be stacked for several days, even weeks, in a dry place.

To reheat.

Before eating, sprinkle a Yufka with warm water, fold it in half, wrap it in a cloth and allow to soften for about 30 minutes.  Eat with cheese or butter and honey or fill with a chosen filling of roasted vegetables, cured meat, and salads.  They are then called dűrűm meaning ‘roll’.

Chapatis

9 ozs (250g/scant 2 cups) sieved wheatmeal flour plus extra for dusting

6 fl ozs (175ml/3/4 cup) water

Makes about 15

Put the flour in a bowl.  Slowly add the water, gathering the flour together as you do so, to form a soft dough.  Knead the dough for 6-8 minutes or until it is smooth.  Put the dough in a bowl.  Cover with a damp cloth and leave for half an hour.

Set an Indian tava or any other cast iron frying pan to heat over a medium-low flame for 10 minutes.  When it is very hot, turn the heat to low.

Knead the dough again and divide it, roughly, into 15 parts.  It will be fairly sticky, so rub your hands with a little flour when handling it.

Take one part of the dough and form a ball.  Flour your work surface generously and roll the ball in it.  Press down on the ball to make a patty.  Now roll this patty out, dusting it very frequently with flour, until it is about 5½ inches (14 cm) in diameter.  Pick up this chapati and pat it between your hands to shake off extra flour and then slap it on to the hot tava or frying pan.  Let it cook on low heat for about a minute.  Its underside should develop white spots.  Turn the chapati over (I use my hands to do this but you could use a pair of tongs) and cook for about half a minute on the second side.  Take the pan off the stove and put the chapati directly on top of the low flame.  It should puff up in seconds.

Turn the chapati over and let the second side sit on the flame for a few seconds.  Put the chapati in a deep plate lined with a large napkin.  Fold the napkin over the chapati.  Make all chapatis this way.

Ideally, chapatis should be eaten as soon as they are made.  But if you wish to eat them later, wrap the whole stack in aluminium foil and either refrigerate for a day or freeze.  The chapatis may be reheated, still wrapped in foil, in a gas mark 7, 220ºC/425ºF oven for 15-20 minutes.

From Madhur Jaffrey’s Indian Cookery

Ballymaloe Brown Yeast Bread with Rye

When making Ballymaloe brown yeast bread, remember that yeast is a living organism. In order to grow, it requires warmth, moisture and nourishment. The yeast feeds on the sugar and produces bubbles of carbon dioxide which causes the bread to rise. Heat of over 50ËšC will kill yeast. Have the ingredients and equipment at blood heat. White or brown sugar, honey golden syrup, treacle or molasses may be used. Each will give a slightly different flavour to the bread. At Ballymaloe we use treacle. The dough rises more rapidly with 30g (1oz) yeast than with 25g (3/4oz) yeast.

We use a stone ground wholemeal. Different flours produce breads of different textures and flavour. The amount of natural moisture in the flour varies according to atmospheric conditions. The quantity of water should be altered accordingly. The dough should be just too wet to knead – in fact it does not require kneading. The main ingredients – wholemeal flour, treacle and yeast are highly nutritious.

Note: Dried yeast may be used instead of baker’s yeast. Follow the same method but use only half the weight given for fresh yeast. Allow longer to rise. Fast acting yeast may also be used, follow the instructions on the packet.

Makes 1 loaf

400g (14oz/3 1/2 cups) strong (stone-ground) wholemeal flour plus 50g (2oz/1/2 cup) rye flour

425ml (15floz/ scant 2 cups) water at blood heat

1 teaspoon black treacle or molasses

1 teaspoon salt

20g – 30g (3/4oz – 1oz) fresh non-GM yeast

sesame seeds – optional

1 loaf tin 13x20cm (5x8inch) approx.

sunflower oil

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

Mix the flour with the salt. The ingredients should all be at room temperature. In a small bowl or Pyrex jug, mix the treacle with some of the water, 150ml (5floz/generous 1/2 cup) for 1 loaf and crumble in the yeast.

Sit the bowl for a few minutes in a warm place to allow the yeast to start to work. Meanwhile check to see if the yeast is rising. After about 4 or 5 minutes it will have a creamy and slightly frothy appearance on top.

When ready, stir and pour it, with all the remaining water (10fl ozs/300ml), into the flour to make a loose-wet dough. The mixture should be too wet to knead.   Allow to sit in the bowl for 7-10 minutes (time varies depending on room temperature).   Meanwhile, brush the base and sides of the bread tins with a good sunflower oil.  Scoop the mixture into the greased tin. Sprinkle the top of the loaves with sesame seeds if you like. Put the tin in a warm place somewhere close to the cooker or near a radiator perhaps. Cover the tin with a tea towel to prevent a skin from forming. Just as the bread comes to the top of the tin, remove the tea towel and pop the loaves in the oven 230C/450F/Gas Mark 8 for 20 minutes, then turn the oven down to 200ºC/400ºF/Gas Mark 6 for another 40-50 minutes or until it looks nicely browned and sound hollow when tapped. The bread will rise a little further in the oven. This is called “oven spring”. If however the bread rises to the top of the tin before it goes into the oven it will continue to rise and flow over the edges.

We usually remove the loaf from the tin about 10 minutes before the end of cooking and put them back into the oven to crisp all round, but if you like a softer crust there’s no need to do this.

Griddle Bread

This recipe is especially worth noting for students or those whose kitchens don’t have an oven, because all you need is a griddle or frying pan and a single gas ring. I’ve made this bread successfully in a campervan in New Zealand and on a riverbank in Spain. Serve warm, cut into pie-shaped pieces, with butter and jam, cheese, crispy bacon or cured meats. Serves 4–8

225g (8oz) plain white flour

1⁄2 level teaspoon salt

1⁄2 level teaspoon bicarbonate of soda

175ml (6fl oz) buttermilk

non-stick griddle or iron frying pan 25.5cm (10in) diameter

Preheat the griddle or a non-stick pan on a low heat. Sieve the dry ingredients and make a well in the centre. Pour in most of the buttermilk. Using one hand mix in the flour from the sides of the bowl, adding more buttermilk if necessary. The dough should be softish, and not too wet and sticky. When it all comes together, turn it out onto a floured board and knead lightly for a second, just enough to tidy it up.

Roll the bread into a round about 2.5cm (1in) thick. Put onto a hot griddle and cook on a medium-low heat for about 15 minutes on one side. When it has a nice firm crust, turn it over and continue to cook on the other side for a further 15 minutes, until nicely browned and cooked through.

Indian Paratha Bread

Makes 16

These roughly triangular breads get eaten all over India. Easy to make at home, all you need is a cast iron frying pan. In India ghee is used instead of oil.

175g (6oz/1 1/2 cups) sieved wholemeal flour (weigh the flour after sieving, add the bran to the remainder in the bag)

185g (6 1/2oz/1 1/2 cups) plain flour plus some extra for dusting

1/2 teaspoon salt

2 tablespoons (2 American tablespoons + 2 teaspoons) vegetable oil or clarified butter

200ml (7fl oz/1 cup) water

oil for frying and brushing

Put the wholemeal, white flour and salt into a bowl.  Sprinkle 2 tablespoons of oil over the top.  Rub the oil in with your fingertips. The mixture will resemble coarse breadcrumbs. Add the water and gradually mix them together to form a softish ball of dough.

Knead on a clean work surface for about 10 minutes. Rub the ball with dough with a little oil put into a bowl, cover with cling film and allow to rest for 30 minutes.

Heat a cast iron frying pan on a medium-low flame. Knead the dough again, shape into a roll and cut into 16 equal pieces.

Keep 15 pieces covered while you work with the 16^th.  Flatten this ball and dust with a little plain flour.  Roll out, into a 15cm (6inch) round. Brush a little oil over the surface of the paratha, fold in half. Brush again with oil, then fold again to form a triangle.  Roll this triangle towards the point into a larger triangle with 18cm (7inch) sides approx.  Dust with flour if necessary.

Heat a frying pan (preferably iron) really hot and slap the paratha onto it.  Let the paratha cook for a minute or so. Brush the top generously with oil. Turn over and cook the second side for a minute or so.  Both sides should have brownish spots.  Move the paratha around as you cook so all ends are exposed evenly to the heat.

Keep warm in a tea towel or on a covered plate.  Cook all the parathas in the same way. Serve warm.

Paratha’s may be reheated wrapped in tin foil in a moderate oven 180ºC/350ºF/gas mark 4 – they take 5-10 minutes.

School Lunch Box Suggestion

Egg and Scallion Mayonnaise in a Bap or Bla

2 baps or blas

2 hard-boiled eggs , cook for 9-10 mins.

2-3 tablespoons chopped spring onions

Flaky salt and freshly ground black pepper

2 tablespoons homemade mayonnaise

4 leaves Butterhead lettuce

Peel and coarsely mash the hard-boiled eggs with a fork.  Add the chopped spring onion and mayonnaise.  Season well with flaky salt and freshly ground black pepper.  Taste and correct the seasoning.

Split a bap, lay a leaf of lettuce on each buttered side.  Divide the mixture between each bap.  Top and wrap in parchment paper.

Alternatively, fill the egg mixture into a bowl or container, cover, accompany with a split and buttered bap and assemble just before eating.  Include a couple of radishes or cherry tomatoes in the box….

A little smoked fish, mackerel or a tiny dice of smoked salmon add extra flavour and nourishment here.