tag:blogger.com,1999:blog-26393993849590254042024-03-16T01:09:40.248+00:00PAT COOKSPAT COOKS IRISHpat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-2639399384959025404.post-66219792302341646202021-04-28T16:53:00.005+01:002021-06-16T17:42:28.215+01:00Estragon's and Pozzo's Picnic Pickles, Waiting for good days. <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9-IzGu8Pzx0/YIMAq7nZk9I/AAAAAAAAL6E/7P1TkYdzK8MLc1zRMZTMTf8LoMUBMU-ZgCLcBGAsYHQ/s2048/IMG_20210422_172715_696.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://1.bp.blogspot.com/-9-IzGu8Pzx0/YIMAq7nZk9I/AAAAAAAAL6E/7P1TkYdzK8MLc1zRMZTMTf8LoMUBMU-ZgCLcBGAsYHQ/s320/IMG_20210422_172715_696.jpg" /></a></div><br /><div><br /></div><div><br /></div> A Picnic isn't what would normally spring to mind in the course of Waiting For Godot.... but in a soft light with leaves on the tree and the warmth of summers breeze relaxing the tone the ingredients are there for a bit of joy and with no great change to the plot with a few twists the vegetables from Vladamir's pockets could instead come foraged of the shelves of a Deli pickled and jarred perfect crudites for Estragon before the ensuing squabble over Lucky's Chicken bones, the throwaways from Pozzo's feasting, I always imagined them to be the legs perfect for the casual fling and most likely the ones with the most flesh left on drumsticks, the thigh meat consumed by Pozzo before letting fly in the direction of Lucky. <div>Luckily there's wine on the go as well in the play, grab a bottle of country style red and butter up some rustic bread and find yourselves a grassy knoll in the sun. Don't forget to bring enough chicken to go around so there's no bickering.<br />
<br />.<br /><b>Roasted Chicken Drumsticks, Brined with brown sugar, seaweed and chili flakes</b>.<br />
1 Kg Legs or Drumsticks or as many as you need, free range it if you can and 1 litre of Brine<br /><b>
For the Brine </b><div>Brown Sugar 75g, </div><div>Honey 20g,</div><div>Sea Salt 75g, </div><div>Chili Flakes a pinch, </div><div>2 cloves of garlic, peeled and sliced thinly.</div><div>Whole Black Peppercorns 12, </div><div>Ground White Pepper 1/2 teaspoon</div><div>Seaweed flakes, dessert spoon, usually available in the health food store or decent greengrocer, Kombu / Sugar kelp ids good for this.</div><div>1 Lt Water Ice cold</div><div><br /></div><div><b>Paprika oil</b> (10 of paprika mixed with 2og of vegetable oil) for brushing pre-roasting</div><div><br /></div><div><b>Method for the Brine</b></div><div>Put all the dry ingredients<b> </b>into a small pot add 100ml of the water a bring to a boil to dissolve the sugar and the salt and to start the flavours infusing. Remove from the heat and add the rest of the water, give it stir and let it go cold again. Set it into the fridge or Freezer.</div><div><br /></div><div><b>Brining the chicken</b></div><div>Place your chosen chicken joints into a container that is big enough to hold the chicken with the brine plastic or stainless steel is good. Cover with the brine move the pieces around to ensure they all get coated. Cover them with a lid or cling film and place in the fridge for approx 12 hrs.</div><div><br /></div><div>2-3 hours before you cook the Chicken remove your pieces from the brining solution and pat the pieces dry with paper kitchen towel place onto a plate or baking sheet and put them into the fridge for a couple of hours to let the skin dry a little for a nicer roast when the time comes.</div><div><br /></div><div><b>For Roasting</b> </div><div>pre-heat your oven to 180℃, take your chicken from the fridge place the pieces on a roasting tray brush the skin with the paprika oil and sprinkle with a pinch of sea-salt - as you'll be eating this cold it's better to have it well seasoned. Put it into the oven on the middle shelf and cook for......... minutes. When cooked remove from oven place your roasted pieces onto a cooling rack and let them cool down before transferring to the fridge to chill properly.</div><div>
<br /><b>Basic Pickle liquid, (</b><i>we can use this for the carrots and turnips and add complimentary flavours to each)</i></div><div><i><br /></i></div><div>500ml Water</div><div>500ml Cider Vinegar</div><div>250g Sugar</div><div>12 peppercorns cracked / 3-4 twists of the pepper mill will do as well.</div><div>1 bay leaf</div><div>40g sea salt</div><div>Bring the water to the boil add the sugar & salt stir to dissolve then add the peppercorns, vinegar peppercorns and bay leaf.</div><div>Chill & Store in a sterilised bottle until needed.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-pWAeH-4rlrY/YIMCf-tx9GI/AAAAAAAAL6Q/ThK23aEzVjIKOJQmR6p0uO8ja1D8QTr8gCLcBGAsYHQ/s2048/IMG_20210423_181854.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1900" data-original-width="2048" src="https://1.bp.blogspot.com/-pWAeH-4rlrY/YIMCf-tx9GI/AAAAAAAAL6Q/ThK23aEzVjIKOJQmR6p0uO8ja1D8QTr8gCLcBGAsYHQ/s320/IMG_20210423_181854.jpg" width="320" /></a></div><br /><div><br /></div><div><b> </b></div><div><b>Quick Pickled Turnips with Tarragon</b><br />
White Turnips, fresh and young tender ones are the best for this, peel them and slice thinly sprinkle with some pack dried tarragon and pack them into a preserving jar pour in pickling liquid to cover give them a stir to ensure they all get a coating of liquid as the slices tend to stick together, Seal them and give them a shake and put in the fridge they'll taste better and be more tender after a couple of days but an overnight soak for them will be fine. I've added salted cherry blossoms to mine, some rose petals or magnolia petals would work in here as well to add a bit of interest for the eye. <br />
<br /><b>Quick Pickled Carrots with Lemon & Elderflower</b><br />
Carrots, from a fresh bunch<br /><div>Top Tail and Peel them, cut into thin wedges pack into a sterilised preserving jar with a a couple of strips of lemon peel and and some Fresh elderflower or a pinch of dried Elderflower pour the pickling i liquid into the jar to cover and refrigerate, you can use them the next day but it's better to leave them a couple of days for the for the flavours to develop you can keep them for up to a week .<br />Lemon Peel</div><div>If you can add some fesh Elderflower blossom as well apart from flavour it makes it look pretty.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Q7L8Qm6MgtY/YIMCsjLh9HI/AAAAAAAAL6U/F-SbbqaAwz0rZOb4iyG1aSjVyQ_qSWNkgCLcBGAsYHQ/s2048/IMG_20210423_182118.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1773" data-original-width="2048" src="https://1.bp.blogspot.com/-Q7L8Qm6MgtY/YIMCsjLh9HI/AAAAAAAAL6U/F-SbbqaAwz0rZOb4iyG1aSjVyQ_qSWNkgCLcBGAsYHQ/s320/IMG_20210423_182118.jpg" width="320" /></a></div><br /><div><br /></div><br /><div><br /><div><b>Salted Radishes</b></div><div>A fresh bunch wash them you can leave a bit of the top on, cut them in half,take a thin of the round that will help the salt get in, sprinkle with a pinch of sea salt pack into a clean jar put the lid on and give them a shake and that's them done, Best Done on the morning of the picnic as they'll retain most of their crunch but it's to do them beforehand the texture will change the day before will be fine. Put them in the fridge and use them before they get too weary.</div><div> If you like them fresh and crisp just top them wash them and leave them whole and skip the salting.</div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-liI7weN0EDQ/YIMEUNxnPAI/AAAAAAAAL6g/t0PpxsXboeEhHoPdy0rJ4V638KCwYJQ5QCLcBGAsYHQ/s2048/IMG_20210423_182918.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2045" height="320" src="https://1.bp.blogspot.com/-liI7weN0EDQ/YIMEUNxnPAI/AAAAAAAAL6g/t0PpxsXboeEhHoPdy0rJ4V638KCwYJQ5QCLcBGAsYHQ/s320/IMG_20210423_182918.jpg" /></a></div></div></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Remember the country code of good practice and take your rubbish home with you. Enjoy Pat.</div>pat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com0tag:blogger.com,1999:blog-2639399384959025404.post-87172074407130889072021-04-08T16:11:00.007+01:002021-07-21T20:24:32.610+01:00Croissants, recipe and method, handmade small batch for the home baker.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-bSyZX9hPWSE/YHSYlIQmLoI/AAAAAAAAIS4/-4y57zEwfwshBcb5Sc2kU8c1yRewtpQCQCLcBGAsYHQ/s2048/IMG_20210412_195343.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1626" height="320" src="https://1.bp.blogspot.com/-bSyZX9hPWSE/YHSYlIQmLoI/AAAAAAAAIS4/-4y57zEwfwshBcb5Sc2kU8c1yRewtpQCQCLcBGAsYHQ/s320/IMG_20210412_195343.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><b style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">Recipe for 6 croissants 9cm x 27cm</b></p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"></p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Steps</b>. <b>1</b>. Making The Dough <b>2</b>. Preparing The Butter <b>3.</b> Lock in and Folding <b>4</b>. Final Roll, Cutting and Shaping <b>5</b>. Proofing <b>6.</b> Baking</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Utensils & things you'll need,</b> Weighing scales, Mixing Bowl, Dessert/Soup spoon, Temperature probe, Cling film, Parchment paper, Rolling pin, Sharp knife or Utility blade, 30 cm ruler, Baking Sheet - lined with parchment paper, Pastry Brush, Beaker for egg wash.</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Step 1, Making The Dough </b>( I do this in the evening - allow an hour overall -about 25 mins working time)</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Ingredients For the Dough</b></p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">125g T45 flour / TYP 450</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">125g T55 flour / TYP 550</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">10g Fresh Yeast or 5g Instant Dried Yeast</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">30g Softened unsalted Irish Butter, diced into small cubes</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">30g Caster Sugar</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">5g Sea Salt</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">40g Water - cold</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">80g Milk - cold</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><br /></p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">----</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">125g Unsalted Irish Butter For lamination / Lock in ( Lightly pounded & rolled into a 15cm square between parchment paper or butter wrappers)</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">1 free range egg beaten with 50ml of milk for egg wash before putting the croissants into the oven</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">A little extra flour for dusting your work surface during the lock in and rolling stages</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><br /></p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Method, For the Dough</b></p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">Gather together your ingredients, in a bowl add the dry ingredients including the yeast and butter.</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">Make a well in the centre and add in the liquids, use a dessert spoon to mix everything through into a dough this will only take a moment or two before we start kneading by hand.</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">Turn the dough out onto a clean work surface, with the heel of your hand fold the dough over itself pushing away from yourself slightly as you do so and rolling back repeating the process this will take about 10mins you can use both hands to do this it will feel slightly sticky to start, once the butter is incorporated it will smooth out and and work freely on the work surface. Set a timer for 10 mins and switch yourself into meditation mode and practise your breathing exercises. The kneading will form the gluten network within the flour and produce elasticity that will help create the structure of the finished product, The object of the kneading is to achieve the elasticity within the dough that can be tested by taking a piece of dough and gently stretching between the fingers of both hands to check for 'the window pane effect' rather like looking at you finger tips through frosted glass, it will be slightly taught like the skin of a drum- if it tears keep on kneading and checking.</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"> Working with your hands will help get temperature into the dough allowing the yeast to start fermenting ideally the dough temperature should be at 23-24°C using the palm of your hand will help get some warmth into the dough if necessary.</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxANCBijmlv5bOsrkqQmRcRjYcjjQ2IVzqhE7aBeCoaMdMbhZ5ZI-F9XmP_ZNli7aJugY4t3ZyMki4eVe-UyA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><br /></p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">Once elasticity within the dough has been achieved roll it into a ball and then shape it into an oval between your hands, the surface should be smooth and feel slightly taught. Cover with cling film or an upturned bowl and leave to rest 15-20 mins. This allows the dough to relax and the yeast to get to work fermenting.The dough will feel lighter to touch after this period, using the palm of your hand and finger tips press the dough lightly shaping into a rectangle roughly 30cm x 15cm. Perform a letter fold / single turn, done by folding the top end over by 10cm then folding the bottom end over that, you will now have an approximate 15cm x 10 cm rectangle of dough. Turn/Rotate this 90 degrees so that the open edge is to your right. Press down lightly on the dough just to flatten it out and ensure the layers bond.Wrap this in cling film or inside a zip lock bag and once it's sealed from air we're good to place it in the freezer for 15 mins approximately to bring down the temperature and start retarding the fermentation. Once the 15 minutes are up place the dough still wrapped into the refrigerator at 4℃ usually the bottom shelf is best for that. Let the dough rest in there overnight or a minimum of 12hrs, the dough will rise a little and feel slightly puffy to touch.</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">That's the first step done, once you practise it a few times and have your familiarity with the process it all happens quite quickly and you can work it into a routine that suits yourself.</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><i><b>Notes</b>. For Flours I use Polish flours they're TYP 450 & TYP 550 flours, the mix of a softer flour with a strong flour gives a better texture to the dough and makes it easier for rolling by hand as after we have done the initial lock in of butter for the folding stages we'll be looking to roll the dough to 50cm in length and about 20 cm in width. I get my fresh yeast from the Polish shop as well, it comes in a 100gm block and is found in the chilled Dairy section</i>. </p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><br /></p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Step 2.</b></p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Preparing the Butter</b> (I do this in the morning after the dough has had it's overnight rest in the fridge)</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">Take a piece of parchment paper fold in half measure 15cm in the centre of the end fold , repeat at the top end of the fold then fold in the edges, this will give you a template for shaping your 15cmx15cm Butter square (I save the butter wrappers and use these instead of parchment paper). Take your butter from the fridge weigh 125gm piece, place it between your folded parchment paper, a little pounding action with your rolling will be needed, but given the size of the butter piece it won't take much force, the aim is to make malleable so we can roll it using a little pressure into a 15x15cm square. The ideal temperature for the butter pre rolling is about 9℃ you can pop it back into the fridge if you feel it's got to warm, though once you've done this a couple of times and got you're work routine you should be good to go and perform the lock-in. </p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Notes. </b><i>Work quickly, it's a small amount so this job can be done in a minute or two, the object is to create an even layer that is flexible/malleable so when it comes to the lock-in and folding stages we retain even layers of butter between the dough, this is what gives us those little honeycomb pockets of air in the finished product.</i></p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Step 3.</b><i> </i></p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Lock-in, Rolling and Folding- 1 x Book Fold, 1 x Letter/Simple Fold. </b>(Using a cold work surface, lightly dusted with flour & Timer)</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Lock-in.</b></p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">Take your piece of dough from the fridge, unwrap (hold onto this piece of cling film we'll reuse it all the way through and for proofing) and place on your work surface apply light pressure with your rolling pin and roll to a rectangle length of 30 cm x 15, place your butter onto the centre and fold the ends in to meet, pinch the ends together so you have a good seal in the seam.</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">Rotate the dough by 90° - <i>using a sharp blade make incisions along both sides of the dough edges this releases any tension in the dough and allows for even rolling, we want to keep our dough rectangular during the rolling and folding stages. </i></p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><i> <b>Book Fold</b>.</i> <i>We'll roll the dough to a length of 45cm</i>, first gently press the dough with your rolling pin evenly up it's length before rolling with even pressure. Rotate the dough by 180° if necessary to help you keep the dough depth and sides even. You may need a little flour on your work surface and rolling pin<i> </i>to help keep this process a smooth action, avoid using excess flour and brush of any excess flour that may arise. Once you have the the dough in a 45cm length fold back 5cm of the dough and fold the rest of the dough up to meet pinch the edges to form a seal. Brush any excess flour off, make a slight indent in the middle and fold the dough forming the 'Book'. Make incisions on the sides to release tension, press on the dough evenly to reduce it's depth and ensure the folded dough forms a bond, this also helps the dough cool quicker in the fridge. Wrap the dough and refrigerate for 30 mins this will allow the dough to cool, relax and be ready for it's next roll.</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Letter fold / Simple Fold. </b><i>We'll roll the dough to a rectangular length of 60cm, </i>remove your dough from the fridge, dust your work surface with a little flour, unwrap your dough, and place it on the work surface with the open seam to the right, dust the top lightly with flour again gently press the dough with your rolling pin evenly up the length of your dough before rolling with even pressure again rotating the dough by 180° if necessary, to keep the dough depth and sides even. If you start to feel resistance from elasticity in the dough, roll it up around the rolling pin, loosely wrap with cling film and place in the fridge for 10-15 mins to relax, this will stop stress on the dough and the butter being absorbed in to the dough. If all has gone good and we have achieved the 60cm mark brush any excess flour of the surface we can fold the dough in on it's self by thirds creating the letter fold, we should now have a folded piece of dough approx 20cmx15cm, again make an incision on the edges to relieve tension. Wrap the dough with your piece of cling film and place in the fridge to chill and relax for a minimum of 30 mins preferably 1 hour.</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Notes. </b></p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Step 4.</b></p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Final Roll, Cutting & Shaping.</b></p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Final Roll. </b><i>We'll roll our dough to a rectangle 32cmx28cm</i>, remove your dough from the fridge, dust your work surface with a little flour, unwrap your dough, and place it on the work surface with the open seam to the right, dust the top lightly with flour again gently press the dough with your rolling pin evenly up the length of your dough before rolling with even pressure again rotating the dough by 180° if necessary, to keep the dough depth and sides even. If you start to feel resistance from elasticity in the dough, roll it up around the rolling pin, loosely wrap with cling film and place in the fridge for 10-15 mins to relax, this will stop stress on the dough and the butter being absorbed into the dough. We want to widen the dough at this stage as well to get to the 28cm mark, so it will be necessary to rotate the dough by 90° to facilitate doing this.</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Notes.</b>The ideal dough depth for baking croissants at home is 4mm, using the given recipe and working to the measurements above we should achieve this standard. Otherwise you can purchase 2 x 4mm strips of wood to lay either side of your dough to use as a guide.</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Cutting. </b><i>Trim the edges with a sharp blade using your ruler to achieve a clean cut and straight lines.</i> Time to measure up for cutting on the right side mark with a small nick/mark 9cm measurements on the opposite side first make a nick/mark at 4.5cm then at 9cm spacings, Place your ruler diagonally on the dough from the start point on the right hand side to the 4.5cm mark on the left hand side, make a clean cut, repeat this between the 9cm mark points, remove the two end triangles- <i>you can keep these pieces for a sneaky cruffin or for practise rolling if this is your first go.</i> You'll have 3 rectangular pieces on the work surface, use your ruler again and lay it on the first one from the corner furthest on the right-hand side to the closet corner on the left-hand side cut cleanly through in a straight line, repeat with the other two pieces, you'll now have 6 (isosceles) triangles.<i> </i></p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Shaping.</b> <i>Practice makes perfect at this stage,if this is your first go have no worries you'll do good! C</i>ut a 1cm notch in the centre of the base of each triangle if you want more stretch to produce a more curved croissant cut this notch 2cm deep.Lay your ruler on the worktop to keep a check on your triangle lengths we are looking for a length of 27cm approx may have shrank a little after it's rolling, Lift a triangle and gently stretch it between your finger tips and thumb.Place on your work surface and press down on the tip to hold it in place while you are shaping your croissant. Fold the notched edges in (it'll look like a shirt collar) with your finger tips and thumbs start rolling the dough towards the tip evenly press the tip light so it bonds with the base or you rolled croissant and place on your lined baking sheet, repeat with the other triangles and place your croissants evenly spaced on the baking sheet. </p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">Cover loosely with the cling film you've be reusing -it'll have lost it's clinginess and is perfect for allowing the croissants to proof without sticking. </p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Step 5.</b></p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Proofing. </b><i>Find a warm draught free spot ideally 27°C,</i> laundry rooms are usually good and you can stick on a wash to help keep the temperature up. The top shelf in most warm spaces is generally warmer than bench level. Proofing takes 2-2.5hrs depending on temperature and environment the croissants will noticeably double in size and wobble or jiggle a little when you shake the tray lightly. I use a deep roasting dish and cover it with cling film to help maintain temperature and maintain humidity and transfer them individually onto my lined baking sheet, they feel light with tension in them - handle carefully. </p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Step 6.</b></p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Baking. </b><i>All ovens vary, based on using a convection Oven - fan on<b>.</b></i> With a rack on the middle shelf Pre-heat your oven to 170°C, brush your croissants with egg wash (50g egg 50g milk) on the surfaces only, avoid the sides as you don't want it to hinder any joy you put into laminating those layers. Place the baking sheet with the croissants into the oven and set the timer for 14 mins. You know what you're looking for, golden brown with nice rise and evidence of layers. They may need an extra 2 mins to be sure!</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Notes</b>. I usually turn the tray after 10 minutes to ensure even cooking, the croissant crust will have formed at this stage, so there's no fear of collapse.</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Cooling</b>, when you remove them from the oven transfer them onto a cooling rack and leave to cool for an hour at least.</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Storage</b>, in an airtight container once cooled or bag them loosely and freeze them.</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><br /></p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b>Further adventures, </b>with this dough you can make 'Pain au chocolat' & Cruffins and play around introducing fillings and colours for occasions.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ryP3OHuUVbc/YHSZzp17DYI/AAAAAAAAITA/vvWWJQ2Etu4rJbqvwtx_c9JQHaET7Dz2QCLcBGAsYHQ/s2048/IMG_20210412_161317.jpg" style="margin-left: 1em; 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text-align: center;"><a href="https://1.bp.blogspot.com/-Y0PfPZ75eSA/YHSZ1AoJUwI/AAAAAAAAITU/aMerusC5EZkF4kb7BYRNiwDJMFo2914nQCLcBGAsYHQ/s2048/IMG_20210412_185719.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-Y0PfPZ75eSA/YHSZ1AoJUwI/AAAAAAAAITU/aMerusC5EZkF4kb7BYRNiwDJMFo2914nQCLcBGAsYHQ/s320/IMG_20210412_185719.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-glkWbet7IZ0/YHSZ1fKpQgI/AAAAAAAAITY/wZB9ztE6_BIs1CFAzyLHQKAqeZbBxiHdQCLcBGAsYHQ/s1439/IMG_20210412_192431.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1439" data-original-width="1036" height="320" src="https://1.bp.blogspot.com/-glkWbet7IZ0/YHSZ1fKpQgI/AAAAAAAAITY/wZB9ztE6_BIs1CFAzyLHQKAqeZbBxiHdQCLcBGAsYHQ/s320/IMG_20210412_192431.jpg" /></a></div><br /><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><br /></p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><br /></p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;">Enjoy!</p><p style="background-color: #e5e5e5; color: #333333; font-family: Georgia, serif; font-size: 13px;"><b><br /></b></p>pat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com0tag:blogger.com,1999:blog-2639399384959025404.post-37895304471046513612020-06-12T20:08:00.001+01:002020-06-12T20:08:44.683+01:00Elderflower Cordial<div><br /></div><div><br /></div> <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-grsECzveovE/XuPRpKQL53I/AAAAAAAAG9w/jtMrNDZ_qB8oqE_9IMyaOEjJiZ3UiP-xACK4BGAsYHg/s4160/IMG_20200608_150634.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://1.bp.blogspot.com/-grsECzveovE/XuPRpKQL53I/AAAAAAAAG9w/jtMrNDZ_qB8oqE_9IMyaOEjJiZ3UiP-xACK4BGAsYHg/s320/IMG_20200608_150634.jpg" /></a></div><div>20 large heads of Elderflower<div>1 lt Water</div><div>700g Sugar</div><div>1 Lemon</div><div>2 Teaspoons citric acid</div><div><br /></div><div>Choose nice Creamy flower heads with good bouquet, best to pick them during a dry spell and early in the morning to catch their taste at its best.</div><div><br /></div><div>Use a basket (this'll give a bugs a chance to escape back into the wild on your way home) and pick the flower heads only with as little stem as possible attached.</div><div><br /></div><div>Method</div><div>Boil the water.</div><div>Place the flowers into a clean bowl or bucket (3lt capacity)</div><div>Pour the water over and add the skin of the lemon. Stir well cover with a lid and leave to steep overnight in a cool place.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9fQcUWFwgn8/XuPSGQbFmiI/AAAAAAAAG-I/3RbyvXGzmlALhOphH38pzmXgNa4_Ur1HgCK4BGAsYHg/s4160/IMG_20200608_174726.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" src="https://1.bp.blogspot.com/-9fQcUWFwgn8/XuPSGQbFmiI/AAAAAAAAG-I/3RbyvXGzmlALhOphH38pzmXgNa4_Ur1HgCK4BGAsYHg/s320/IMG_20200608_174726.jpg" width="320" /></a></div><div><br /></div><div>Once steeped strain through a fine sieve with a piece of muslin or coffee filter into a suitable pot, add the sugar, citric acid and the juice of the lemon. stir well to dissolve the sugar.</div><div>Bring to the boil stirring often, decant the liquid into sterile bottles whilst hot.</div><div><br /></div><div>Keep in a cool place, once opened refrigerate and consume within one week.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-eda7Z2D9H9I/XuPRKiKRQSI/AAAAAAAAG9c/6zOznZBcKEsWIRUVJV35cxdhbee8zSYVQCK4BGAsYHg/s4160/IMG_20200608_143542.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://1.bp.blogspot.com/-eda7Z2D9H9I/XuPRKiKRQSI/AAAAAAAAG9c/6zOznZBcKEsWIRUVJV35cxdhbee8zSYVQCK4BGAsYHg/s320/IMG_20200608_143542.jpg" /></a></div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></div>pat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com0tag:blogger.com,1999:blog-2639399384959025404.post-91438334861414458722020-04-30T15:39:00.004+01:002020-06-23T14:52:35.134+01:00 Bread, Irish Traditional Baking, Soda Bread<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12.8px;"><b>Soda Bread, </b>Split the Mix, make it Savoury & Sweet.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Recipe (100% Hydration)</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12.8px;">200g Self-raising Flour, 200gm Buttermilk, pinch of sea-salt, and a</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12.8px;">little bit of extra flour for shaping dusting.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Method</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12.8px;">Put the Flour and salt in a bowl, make a well in the centre, pour in</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12.8px;">the buttermilk, cut it through with a metal spoon or joint knife,</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12.8px;">until the mix comes together.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br style="font-size: 12.8px;" /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12.8px;"><i><b>Split your Mix in half,</b></i> grate 70g of strong cheddar and mix it 50g</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12.8px;">into one of the halves, flour your hands and shape it and set it onto</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12.8px;">a baking tray, rub the other 20g with 20gm of flour to form crumbs,</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12.8px;">brush the soda love with a little buttermilk and sprinkle with the</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12.8px;">crumb.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b><br style="font-size: 12.8px;" /></b></i></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12.8px;"><i><b>With the other half</b></i> add 25g sugar, a heaped teaspoon of mixed spice and a</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12.8px;">handful of dried fruit, mix them in, flour your hands again and shape and set onto</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12.8px;">the baking tray, brush with buttermilk, mix a desert spoonful of sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12.8px;">with a teaspoon of mixed spice and sprinkle it on top.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12.8px;">Split both loves down the middle with a sharp knife and bake in a hot</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12.8px;">oven 180°c approx 25mins.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br style="font-size: 12.8px;" /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12.8px;">Feel free to add your own flavours,ie. Tomato Puree & Fennel seeds or</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12.8px;">Glace Cherries</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12.8px;"><br /></span>pat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com1tag:blogger.com,1999:blog-2639399384959025404.post-5292272129975300942020-04-30T11:58:00.002+01:002020-04-30T11:58:47.075+01:00Roast Sweet Potato & Chickpea Salad, Balsamic & Honey Dressing<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Roast Sweet Potato & Chickpea Salad, Balsamic & Honey Dressing</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Bright and fresh,full of flavour and simple to do with typical store cupboard spices so no need to go running to the shops. It's good on it's own or as a side to a Roast or your favourite bites of a Barbeque. Serve it up with your choice of greens, I've used wild garlic with mine, Spinach, Broccoli or Kale go great with it as well and probably handier for most.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">A simple dressing of Balsamic vinegar, Honey and Olive Oil brings rounds of the favours, a spoonful of Pomegranate Molasses if you have it will bring out an extra zing to the spices and sweetness of the roasted Sweet Potato. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">300g Sweet Potato peeled and diced - roughly 1cm cubes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">100g Cooked Chickpeas (1/2 tin drained)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">150g Cherry tomatoes, Halved, some for roasting and some left raw</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 Red Onion, Sliced some for roasting and some left raw</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 Lemon</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 Lime</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">20g Pumpkin Seeds</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Teaspoon Ground Cumin</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 Teaspoon Ground Coriander</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 Teaspoon Ground Turmeric</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pinch of Chilli Flakes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">25ml Vegetable Oil for roasting</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">20ml Extra Virgin Olive Oil for Dressing</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Sea Salt / Cracked Black Pepper for seasoning.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Some Salad Leaves & Flowers if you have them, I've used Pea Shoots, Beetroot Leaves, Mint Leaves,Unopened Chive Flowers and Wild Garlic Flowers</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheated oven 170℃</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>For the Dressing</b>, 1 dessert spoon of Honey 1 Dessert Spoon of Balsamic Vinegar, 3 dessert Spoons of Extra Virgin Olive Oil, pinch of sea-salt and cracked black pepper.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Getting it all together.</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Put the sweet potato into a roasting tin or onto a baking sheet drizzle a little vegetable oil over just to coat them lightly season with sea-salt and pepper. Squeeze the quarter lemon over them and place into the oven on the middle shelf and roast approx 15 mins - they will have started to soften out and colour on their edges. Remove from the oven place on a flat heat proof surface, add the chickpeas, half of the tomatoes and red onion, sprinkle on the spices and pumpkin seeds, stir through to coat everything evenly. Return to the oven for a further 15 mins, your tomatoes will have softened out and the spices will have had enough heat to release their flavours and give a wonderful warmth and aroma in the kitchen.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Remove from the oven, add in the raw tomatoes and onion mix through with a spoon,check the seasoning give them a little drizzle of olive oil, spoon into a serving dish or straight onto your plates. Garnish with some leaves or herbs, mint and coriander go great with it and a squeeze of lime juice adds an extra pique. Happy cooking!</span><br />
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<br />pat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com0tag:blogger.com,1999:blog-2639399384959025404.post-87078284893061583722020-04-21T10:41:00.005+01:002020-07-26T19:43:54.647+01:00 Chicken Wings, Potato & Pepper Bake<div style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px;">
'<b>Chicken Wing Dinner</b>' wild garlic pesto, ,Dunany. Wholemeal loaf.<br />
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A simple easy dinner nothing needs to be too exact about it, taste as you go, use what you have or prefer, we're just after simple tasty dinners, happy cooking.</div>
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<b>Ingredients</b></div>
<div style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px; margin-top: 6px;">
A large wing each<span class="text_exposed_show" style="display: inline; font-family: inherit;"><br />400g Potato, sliced roughly<br />1 sweet red pepper, cut roughly<br />1 red onion, quartered<br />1 mushroom stock cube (veg will do)<br />Dessert spoonful of Turmeric<br />Pinch of Chili powder/flakes<br />Generous pinch Ground White Pepper<br />Oregano/Thyme/Rosemary<br />25ml oil olive/Rapeseed</span></div>
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<i>Some pesto or greens/broccoli and some bread for mopping up (I'd made a loaf earlier using 'Dunany' Wholemeal Flour)</i></div>
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'<b>The rough guide' Method.</b><br />
Simple enough: put your potatoes, pepper and onion in a oven proof pan a good dessertspoon of turmeric, and a couple of twist of black pepper. Blend the mushroom stock cube with 350 ml hot water & pour over, should come up to about 2/3 the level of your potatoes( if your making a larger batch just use a little extra water)<br />
Set the wings on top drizzle with the oil, season with a pinch of sea-salt, a good pinch of white pepper, the chili and a pinch of dried herb. Sprinkle a pinch of sea-salt over the dish.<br />
Place in a preheated oven at 170°c, cook about 40 mins, check your chicken is done, the potatoes should be soft with a light crust and all should smell good, simple tasty food.</div>
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<i>Doesn't have to be chicken could be a quarter Aubergine or flat cap mushrooms.</i><br />
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pat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com0tag:blogger.com,1999:blog-2639399384959025404.post-11932967091164141842020-04-18T11:30:00.003+01:002020-04-29T13:23:14.964+01:00Pasta with Spinach, Feta Cheese, Walnuts and Tomatoes<b> Pasta with Spinach, Feta Cheese, Walnuts and Tomatoes, </b><br />
Penne or Fusilli work great here, use whichever pasta you have in the cupboard.<br />
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<b>Ingredients 1 portion</b><br />
125g Pasta<br />
250g Spinach wilted- & chopped<br />
10g Garlic- chopped or pressed.<br />
50g Semi-dried tomatoes - chopped<br />
50g Walnuts - chopped<br />
Pinch Ground Nutmeg<br />
Sea Salt & Cracked Black Peppercorns<br />
50gFeta Cheese<br />
25ml Olive Oil<br />
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<b>Method</b>.<br />
Cook your pasta as per the instructions on your packet, keep warm.<br />
In a wide bottomed pan on a medium heat add the olive oil, chopped garlic and walnuts and let them fry a little stirring with a spoon, this softens out the garlic and brings extra nuttiness to the walnuts. Season with a pinch of Sea salt and a 1/2 teaspoon of cracked Black Peppercorns. Add the tomatoes and let the warmth get into them, next add the Pasta stir through to get the flavours coating the pasta, taste a piece of the pasta for seasoning adjust if necessary, now add the chopped spinach stir through again until it's warmed, we're nearly done<br />
Spoon your pasta into a pasta bowl and crumble the Feta Cheese on top.<br />
Warm under a grill to heat the cheese and your dish is ready to eat, enjoy!<br />
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<br />pat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com0tag:blogger.com,1999:blog-2639399384959025404.post-42658315084083165212020-04-18T11:04:00.000+01:002020-04-18T11:35:48.597+01:00Caesar Dressing<div style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px;">
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<b>Caesar Dressing </b>-<br />
This can be used for so much more than the classic salad, great for your chips, a dollop on Spaghetti Bo to give it a lift, as spread to rescue that sourdough you've been toasting or a spoonful into a humble baked potato releases all the umami from the anchovies and parmesan.</div>
<div style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px; margin-top: 6px;">
<b>Basic recipe.</b></div>
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<span style="font-family: inherit;">300gm Thick Mayo - preferably homemade.</span></div>
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<span style="font-family: inherit;">8gm crushed garlic</span></div>
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<span style="font-family: inherit;">2 Anchovy fillets - finely chopped</span></div>
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Juice from 1/6 lemon</div>
<div style="font-family: inherit; margin-bottom: 6px;">
<span style="font-family: inherit;">1/3 teaspoon Dijon mustard</span></div>
<div style="font-family: inherit; margin-bottom: 6px;">
<span style="font-family: inherit;">Dash of Worcestershire Sauce</span></div>
<div style="font-family: inherit; margin-bottom: 6px;">
<span style="font-family: inherit;">A couple of dashes of Tabasco</span></div>
<div style="font-family: inherit; margin-bottom: 6px;">
<span style="font-family: inherit;">1 teaspoon of Balsamic Vinegar</span></div>
<div style="font-family: inherit; margin-bottom: 6px;">
50gm finely grated Parmesan.</div>
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<b>Method.</b></div>
<div style="font-family: inherit; margin-bottom: 6px;">
<span style="font-family: inherit;">Gather all your ingredients together stir them into the mayonnaise, don't forget to taste, add the parmesan taste again and adjust if necessary and you're done.</span></div>
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For this one I'm adding chopped wild garlic buds for serving</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
Basic Mayonnaise recipe 2egg yolks at room temp', 250 sunflower oil, 1/2 teaspoon Dijon mustard, 30 ml of cider vinegar. Pinch of sea salt & ground white pepper to season.<br />
Put Yolks in a bowl (save the whites for meringue), add a dash of vinegar and seasoning, Whisk well until the yolks have lightened out, then add about 30ml of the oil at a time whisking well forming an emulsion, when you've about 200ml of the oil in add the rest of the vinegar whisk well and slowly add the rest of the oil. Check the seasoning and adjust to your preference as necessary.</div>
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pat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com0tag:blogger.com,1999:blog-2639399384959025404.post-13435302133203523282020-04-15T14:47:00.002+01:002020-06-05T09:06:25.111+01:00Beetroot, Buckwheat 'Kasha' & Blueberries<b>Beetroot, Blueberries & Buckwheat 'Kasha'</b><br />
Light & refreshing with a great bursts of flavour<br />
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Buckwheat's one of those staple foods that let's you sit back and eat in a mindful manner, soft, nutty with a light bite, satisfying and nourishing full of good stuff.<br />
Beetroot's a longtime favourite of mine I remember my mother growing it, the sweet earthy smell in the kitchen on it's long slow boil, then peeling off the soften skin in bowl of water, a little warmth left in the beetroot to infuse the vinegar.<br />
The blueberries add a bit of bounce and sweetness, good for you too and work well with the beetroot, buckwheat and acidic back notes.<br />
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<b>For the Beetroot & Blueberry part</b>.<br />
250gm Cooked beetroot, diced 1/2 cm<br />
150gm Blueberries<br />
1 Dessert spoon of Honey or sugar<br />
1 Dessert spoon of Cider Vinegar<br />
Pinch of Sea Salt<br />
Cracked Black Peppercorns<br />
1 Dessert spoon of Vegetable /Rapeseed Oil.<br />
Put the honey and vinegar into a pan on a low heat add 100gm of the blueberries and let them soften out a little to release some juices about 2 minutes add the diced beetroot seasonings and oil raise the heat a little to get the beetroot warmed you'll get a little more liquid released from the berries so push the beetroot and blueberries to the edges of the pan and let the juices evaporate off and concentrate the flavours. That done add the rest of the blueberries just before serving stir them in, these will give a nice fresh berry pop in the salad.<br />
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<b>For the Buckwheat</b>, choose the roasted 'Kasha' type in the shops, Rinse 75gm of it in cold water, strain off the buckwheat put it in a wide bottom pot add 150ml boiling water bring to the boil reduce the heat to low, cover with a lid and cook for 4 minutes, remove from the heat take lid off to release the steam add a pinch of salt and a dessert spoon of oil stir and put the lid back on.<br />
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Serves 4 as a snack lunch, try it with Greek Yoghurt, Feta cheese or Irish Goat's Cheese also Great along with some smoked or roasted meats.<br />
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#glutenfree #recipes #cook #cookathome #ireland🍀 #berries #fruit #salad #creative #dublinireland #summer #washyourhands #stayhome #healthyfood #vegetablespat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com0tag:blogger.com,1999:blog-2639399384959025404.post-91643248187165426172014-09-18T17:32:00.000+01:002014-10-09T00:15:22.059+01:00Boletus Calopus aka Bitter Beech Bolete?
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<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.ggpht.com/-uM6LWh_EoZ4/VDXFhuNHc3I/AAAAAAAABLo/bZThc3ckf-4/s1600/aug%25252006%252520010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.ggpht.com/-uM6LWh_EoZ4/VDXFhuNHc3I/AAAAAAAABLo/bZThc3ckf-4/s640/aug%25252006%252520010.jpg"> </a> </div>pat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com0tag:blogger.com,1999:blog-2639399384959025404.post-29944545739588105512014-09-14T19:00:00.001+01:002014-09-14T20:00:09.039+01:00Calvatia / Langermannia gigantea, Giant Puffball<p>Thanks to Peter the farmer for pointing me in the direction of this one and permission to walk across his land, a friendly chat while out Blackberry picking got around to the topic of mushrooms,he did forewarn me that this one would be past it's best.However it was worth the look as I haven't seen one in this last couple of years and what ever stage they are at they are a thing to marvel.<br>
When they are young and fresh (firm with the flesh white throughout) they are simple to cook, peel and slice 2cm thick, season with salt and white pepper, panfry with butter until golden brown both sides.They go well with the usual things, eggs and bacon being good.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh5.ggpht.com/-w8Lw5QKEVeg/VBXXr47QvMI/AAAAAAAABJA/Y53fBgwX17w/s1600/20140914_141950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh5.ggpht.com/-w8Lw5QKEVeg/VBXXr47QvMI/AAAAAAAABJA/Y53fBgwX17w/s640/20140914_141950.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh5.ggpht.com/-fpL8nzFV3nU/VBXX0pWR9SI/AAAAAAAABJI/emPh7JwBU7U/s1600/PhotoGrid_1410712150223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh5.ggpht.com/-fpL8nzFV3nU/VBXX0pWR9SI/AAAAAAAABJI/emPh7JwBU7U/s640/PhotoGrid_1410712150223.jpg"> </a> </div>pat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com0tag:blogger.com,1999:blog-2639399384959025404.post-11689726894185918552014-08-14T19:55:00.001+01:002014-08-14T19:55:32.220+01:00<div class="blog-posts hfeed">
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<tr><td class="tr-caption">Hay Makers, in 'The Far Bog'</td></tr>
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That time of year again, but things a have moved on and there won't be many man in the meadows with their forks turning hay.This photo is from the mid 80's and my Father on the left has long since passed on, my Uncle John on the right sporting his trademark 'knotted hanker-chief' is still kicking though and like the rest of us enjoying the smell of fresh cut grass again, more especially for him in this his 100th Summer.<br /><br />This field, known to us as 'the far bog' not an actual bog but low lying ground in the Bann Valley, that was revamped by my father who dug a drain wide enough to stand in and waist depth or more by the end that emptied into the Bann. It was a tough job, but my dad made light of it, one digging one shovelling (luckily one of the older brothers was a good shoveller).Lengthwise it was easily double of what can be seen of the hay-field in the photograph. Re-fenced and reseeded this was probably one of the first cuts of hay in that field and though my cousin had a 'hay kicker' the old boys still liked to get in there with the forks, it probably made the bottle of tea taste sweeter.<br /> <br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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One of Summers great tastes.<br /> <b>Meadowsweet Cordial.</b><br /><b>Recipe</b><br />Meadowsweet, 25 Flower heads (about a compressed fistful)<br />1 litre of water<br />300 g sugar<br />Juice and zest of one lemon.<br /><br /><b>Method</b><br />Put the flowers, sugar and water into a large pot, bring the contents slowly to the boil stirring so the sugar dissolves, remove from the heat add the lemon juice and zest, cover and leave to cool letting the flavours infuse, then strain through a fine sieve.Keep in the fridge until needed.<br />Dilute with sparkling water and serve with a twist of lemon and a few a ice cubes.<br /><br />'Wild flowers of Ireland' A very useful site, here's link to Meadowsweet,<br />http://www.wildflowersofireland.net/plant_detail.php?id_flower=166<br /><br /><br /><div style="clear: both;">
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<tr><td class="tr-caption" style="text-align: center;">felled tree stack</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">aurantiporous fissillis, aggressively growing in a decayed tree.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">aaurantiporous fissillis, 'the greasy bracket'</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">aurantiporous fissillis, 'the greasy bracket'</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">On the upside I'd the top table for a break.</td></tr>
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pat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com0tag:blogger.com,1999:blog-2639399384959025404.post-40516988567999320552014-01-16T22:31:00.001+00:002014-09-14T11:35:11.432+01:00Siamese stinkhorn!The stinkhorn 'Phallus impudicus' normally grows a single stype/stem, this one's a bit of an odditty.<br />
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pat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com0tag:blogger.com,1999:blog-2639399384959025404.post-54594089244585734772014-01-16T22:26:00.001+00:002014-09-14T11:33:46.484+01:00Fly agaric galleryAmanita muscaria-fly agaric, like to grow in groups and are a good (almost always) indicator of the presence of ceps nearby, if there is peppery boletes growing it's game on!<br />
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Break of the stalk peel of the outer leaves until the soft centre ones and the choke seed heads are left. Quickly scoop these out with a spoon and discard, squeez some lemon juice over the heart and rub it in to stop it discolouring.<br />
Now trim the heart paring any of the dark green leave ends remaining.<br />
Rub with lemon again.<br />
Place in boiling salted water to blanch for 4-5mins depending on the size of the hearts.<br />
Eat as they are with some olive oil and salt, or use chopped and added to a creamy sauce with pasta.<br />
In the picture on this page I served it with Hollandaise sauce, smoked bacon and sun-dried tomatoes.<br />
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pat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com0tag:blogger.com,1999:blog-2639399384959025404.post-74326839517777550462013-06-09T10:06:00.001+01:002013-06-09T10:06:36.551+01:00Cold-Filtered Coffee, it's Hot! <p>A Simple Method.<br>
Put 28g/ 1oz of ground coffee in your coffee plunger/ cafetiere add 840ml/ a pint and a half of fresh cold water or still bottled, cover and leave in the fridge for 12-24 hours. Then simply add the add the plunger and press down slowly.</p>
<p>This method produces a less astringent coffee with a round taste and more natural caramel notes, no need for all the technical data but put simply, in a normal brew proceedure if the waters too hot it burns your beans and burnt beans of any type never taste good.</p>
<p>Enjoy cold as it is or slightly sweetened with condensed milk.<br>
Warm it in a pot if you wish to have a regular 'Americano'.</p>
<p>You don't have to drink it all at once this will keep for up to a week in the fridge, for drinking chilled or warmed as you desire. </p>
pat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com0tag:blogger.com,1999:blog-2639399384959025404.post-84238596268664781592013-06-06T09:16:00.000+01:002013-06-06T09:18:28.104+01:00PeachesMy favourite canned/ bottled fruit.<br />
At the moment they are in season and apart from just eating them as they are enjoying their dribbly mess or wrapped with some salty bacon we like to serve them dried crisp, semi dried, poached and jellied, with Vanilla Meringue Champagne sorbet and Fresh Cream. Light and refreshing for summer.<br />
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pat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com0tag:blogger.com,1999:blog-2639399384959025404.post-57287139402821448302013-06-03T21:59:00.001+01:002013-06-06T09:19:02.896+01:00Wild Garlic in FlowerWild Garlic in perfect bloom. The flower heads are good for adding into a dish like Risotto, sprinkled onto a Salad or crushed with New Season Potatoes and lots of butter.<br />
There's still time to get some!<br />
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pat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com0tag:blogger.com,1999:blog-2639399384959025404.post-34135310564223133942013-04-12T14:20:00.001+01:002020-04-11T16:06:22.893+01:00Dandelion Lemonade; HERE COMES THE SUMMER<br />
<b>Dandelion Lemonade; HERE COMES THE SUMMER</b><br />
‘Time to discover what fun is about’, 1.42 mins of perfect pop by the Undertones, there’s no guarantee of long legs lying in the sun in this quest but dandelion heads always appear, their florets clocking and disappearing in a breeze, they’re out now, grab some! Have a bit of fun making pure ‘pop’ that’s good for you.<br />
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<br />
<b>Dandelion Lemonade</b><br />
<b>Recipe.</b><br />
30-40 dandelion flower heads<br />
1.5 l / 3 pts water<br />
1 Lemon, cut into quarters<br />
50g Sugar<br />
1tbspn Spoon of Honey<br />
<b>Method</b><br />
Place the heads in a suitable sized bowl or bucket, first squeeze the juice of lemon quarters into it then just chuck the skins and all in, add the sugar honey and stir in the water, leave to stand in a warm place uncovered/ or covered with muslin for 24hrs. Strain, taste adjust the sweetness with a little more honey if you like. Chill the ‘pop’ before drinking!<br />
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Here's a link to The Undertones, Here Comes the Summer, enjoy and for aural treats have a forage and listen to some of their other stuff while your there.</div>
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www.youtube.com/watch?v=31Dza1L8daA<br />
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pat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com0tag:blogger.com,1999:blog-2639399384959025404.post-63856775963998870192013-03-25T19:12:00.000+00:002013-04-01T13:05:13.812+01:00Latte Sponge Cake and Olive Oil Scones- Updated Oldies-No Pictures<br />
<b>Latte Sponge Cake and Olive Oil Scones</b><br />
I had to bake a cake recently and wanted something simple and quick, a quick browse in a book I always keep handy for such occasions, ‘Full and Plenty’ by Maura Laverty a gem of a cook book from the 60’s commissioned by the Irish Flour Millers Association, gave me up these two recipes, the first originally called ‘Hot Milk Sponge Cake’ in her book, I've just added the coffee to the original recipe and called it Latte Cake. The second, while waiting for the cake to bake I retreated to the book and came across ‘Salad Oil Scones' new to me -at 500 pages and only a few pictures there's always something new in it.I liked the idea and gave them a go, I replaced the 'salad oil' with Olive Oil, (she had probably intended to use olive oil in her recipe but wanted to save you a trip to the chemist, just about the only place you’d get olive oil for sale in those days) She describes the scones as ‘extra rich and tender with a delicate crust top and bottom’.They are baked in a very hot oven, and bring the full fragrance of the olive oil out. Bake the cake first then turn up the heat and give the scones a go.<br />
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<br />
<b>From the foreword of ‘Full and Plenty’ by Maura Laverty</b><br />
‘Good ingredients are more readily available in Ireland than any other country in the world. An American agricultural expert once told me that we should go down on our knees and give thanks for those easy-going ways of ours which economist bewail. Thanks to the fact that our soil has not been worked to dust, we enjoy better-flavoured meat, more succulent vegetables, creamier milk, richer butter and cheese and more nourishing wheat.’<br />
<i>Prescient words considering in the sixties we'd be led down the supermarket aisles of pre-packaged food.Thankfully we are starting to turn the cycle back to appreciating what good foods we have to offer from our own land and the satisfaction of home cooking.</i><br />
<br />
<b>Latte Cake (Hot Milk Cake)</b><br />
The original recipe used vanilla and lemon extracts for flavourings, and there no reason this one can’t be changed to use ‘Hot Chocolate’. I decorated mine with a simple coffee butter icing (50g soft butter beat with 100g icing sugar beat well with a teaspoon of coffee dissolved in a teaspoon of water as a simple topping).<br />
<br />
Ingredients<br />
2 eggs-large<br />
6oz/176gcaster sugar,<br />
6 tablespoons/ 90ml of Hot Milk<br />
2 teaspoons Instant coffee<br />
6oz/175g Self-raising flour - sifted<br />
<br />
Method<br />
Separate the egg yolks and whites.<br />
In a bowl beat the yolks- use an electric hand mixer, and then add the sugar and coffee beat well adding the hot milk slowly until the mix is light and creamy. Fold in the flour, then beat the egg whites until stiff and fold in to the rest of the mix.<br />
Bake in a buttered 8” 20cm cake tin at 325°f; gas mark 2,165°c in a pre-heated oven 25-30mins or until the cake starts to shrink from the side of the tin.<br />
Turn it on to a wire rack to cool.<br />
<br />
<br />
<b>Olive Oil Scones (Salad Oil Scones)</b><br />
I like to add a little coarse sea-salt and dried rosemary to the surface of these before baking,<br />
Like all soda breads these taste great split and toasted the next day.<br />
<br />
Ingredients<br />
8oz/227 Self-raising flour<br />
Good pinch fine sea-salt<br />
2 oz/56g olive oil<br />
6 oz/176g buttermilk<br />
<br />
Method<br />
Sift the flour and salt into a bowl, make a well in the centre and pour in the oil and butter milk, stir in with a fork until the dough leaves the sides of the bowl. This dough will be wet and sticky, but we don’t want to add extra flour when kneading and shaping instead use a sheet of parchment paper or cling-film to work the mix on.<br />
‘turn the dough onto a sheet of parchment paper or cling-film; lift paper/film by one corner and fold over in half, press down firmly, pull paper/film back. Repeat with other corners of paper /film until dough looks smooth.’<br />
Cover with another piece of parchment/film and press flat to ½” 12mm thick, at this stage try to get it rectangular in shape and cut into small rectangles with a knife and place onto a baking sheet. Bake for 10 mins, in a very hot oven 475°f/ 250°c/gas mark 7<br />
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<br />
For more info on Maura Laverty follow this link.<br />
http://www.rte.ie/radio1/doconone/radio-documentary-mauar-laverty-agony-aunt-cook.htmlpat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com1tag:blogger.com,1999:blog-2639399384959025404.post-22124744640835601872013-02-10T21:31:00.003+00:002013-02-10T21:37:49.437+00:00 Shin of Irish Beef Stew<br />
Shin of Beef Stew, with a load of spuds just boiled, ‘Champ’ potatoes or with a fine potato purée every one has their preference, Chips and stew can be good at times for some. The long slow cooking of the carrots in this dish leaves them beautifully sweet and I look forward to them as much as the morsels of meat.<br />
<br />
<b>Recipe for 4 people.</b><br />
454g / 1lb Diced Irish beef shin meat (with out the bone- if there’s bone in purchase about 760g)<br />
360g / 3/4lb carrots, peeled and cut into large pieces<br />
1 medium sized onion about 100g 1/4lb, diced finely<br />
2 sticks of celery, cut into four pieces<br />
285ml / 1/2pt ‘Passata ‘sieved tomato (available to buy in most shops) if you don’t have it handy a tin of peeled plum tomatoes liquidised and sieved will do.<br />
565ml /1pt water<br />
Salt and white pepper to season<br />
Vegetable or sunflower oil for browning the meat<br />
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<b>Method</b><br />
In a large pot add a couple of table spoons of oil and place on a high heat when hot add the diced meat and brown slightly this will take a couple of minutes, reduce the heat slightly then add the carrots onions and celery and season lightly with salt and pepper a pinch of each will do at this stage. Stir and place a lid on the pot for 2 mins this will help sweat the vegetables and release extra flavours into the stew.<br />
Now add the Passata and bring the stew to the boil and cook for a further 2-3 minutes stirring occasionally this help sweeten out the tomato and take its sharp edge off. Then add the water bring to the boil again reduce the heat once this happens, place the lid back on and simmer for 2hrs approx, give it a stir now and again to be sure it doesn't stick or burn at the bottom, Taste liquid frequently to observe the development of flavours and adjust season towards the end of the cooking period.<br />
Test a piece of the meat for tenderness; it should give easily to touch or bite.Check the consistency of the liquid if you think it is too thin increase the heat and reduce it to your desired state.<br />
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.nb. <i>As with all stews this taste good the next day!</i><br />
<br />
<b>Serve with potato of your choice</b>. to make a really nice<i> potato purée</i> use about 1.5kg or 3lbs of floury potato (suitable for mash or baking) peeled and placed in cold water to cover them in a pot with a good pinch of salt and little pinch of white pepper then brought to the boil reducing the heat and simmering approx 20-25 mins depending on size. Once cooked drain the water and let them steam out for 4 to 5 mins, either put through a potato ricer or place in a food processor and purée them on low speed, to finish return to the pot and beat over a low heat adding a very generous amount of butter about 170g or 6oz (using a wooden spoon or heat resistant spatula) and a little milk roughly a 1/4pt or 100ml until you have a smooth purée, taste and adjust the seasoning. <br />
<br />pat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com0tag:blogger.com,1999:blog-2639399384959025404.post-15209222851533134342013-02-10T18:28:00.003+00:002013-02-10T19:43:22.572+00:00Dear Valentines , Wild Things.<br />
' We proudly use goods from our ‘Wild Food Larder’ with Local Produce',<br />
This year at work we are in the fortunate position to have a few goodies stored up for a special occasion and what could be a better time to break into the stores selecting some of our favourite wild things and using them with local produce than St Valentines Day. It also happens to be 'Eat local and Irish Week' so we're on the ball with this one. Luckily there are a few greens out there to forage and we are glad to to be able to use those and able to pick some fresh garlic from our container garden to add a touch of Spring to the menu.<br />
<br />
<br />
VALENTINES DAY DINNER MENU 2013<br />
<br />
Crisp Free-range Chicken with Pickled Leek & Chestnut Terrine, Elderberry Dressing<br />
<br />
‘Clogher Head’ Crabmeat & Cheddar Croquette,Smoked Seaweed Salad, Red Pepper Salsa<br />
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‘Fivemiletown Creamery’ Goat’s Cheese, Sweet Potato Purée, Wood Sorrel, Truffled Honey Dressing<br />
<br />
Baby Leaf Salad ,Cherry Tomatoes, Olives, Buttermilk Croutons & a Basil Pesto<br />
<br />
Cauliflower Soup, Curried cream with Coriander<br />
.......<br />
Pan-fried Dry-aged 8oz Irish Rump Steak, Foie Gras Butter, Caramelised Onion Purée<br />
<br />
Breast of Mallard ,Celeriac Powder, Sloe Jus & Rowanberry Jelly<br />
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Roast Fillet of Pork ,Wild Irish Mushroom Cream Sauce<br />
<br />
‘Kilmore Quay’ Scallops,Brooks ‘Urban Garden’ Garlic Butter Sauce, Sea Beet, Colcannon & Crisp Bacon<br />
<br />
Roasted Pumpkin ,Feta Cheese Fritters, Sweet Pickled Lemon & Watercress<br />
........<br />
Selection of fresh market vegetables and North county Dublin Potatoes.<br />
........<br />
‘Fraughan’s’ Wild Blueberries and Lemon Curd Served with Sugared Shortbread<br />
<br />
Elderflower Panacotta ‘Granny Smith’ Apple Foam, Elderflower Caramel & White Chocolate Crumb<br />
<br />
Warm ‘Champagne’ Rhubarb, Honeycomb Nougatine Parfait, Ginger Snap Crumble<br />
<br />
Irish Farmhouse Cheeses & Water Biscuits<br />
.........<br />
34.95 pp<br />
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<br />pat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com0tag:blogger.com,1999:blog-2639399384959025404.post-38131235959923301342013-02-03T17:51:00.001+00:002013-03-25T11:43:42.768+00:00Coddle, a Traditional Dublin supper Dish.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-uaKb-pgykyQ/UQ6PJQDEJ5I/AAAAAAAAA1A/b4wqMayPubQ/s1600/CODDLE+007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="178" src="http://4.bp.blogspot.com/-uaKb-pgykyQ/UQ6PJQDEJ5I/AAAAAAAAA1A/b4wqMayPubQ/s320/CODDLE+007.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coddle, a Traditional Dublin supper Dish</td></tr>
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<span style="text-align: center;">Coddle is by and large unappealing in sense; boiled streaky bacon, sausages, potatoes and onion with a sprinkle of parsley from the butchers counter thrown in is a brief description of a dish beloved by the Dubs, add comments from a recipe search and you'll find some add carrots others add a packet of Oxtail soup, you'll also hear distaste at the thought of eating a boiled sausage and recommendations of frying the sausage first to make them more appetising looking - don't try that at home it's disgusting.</span><br />
My main problem with the recipe brief is the use of streaky bacon, I'd rather have a thick chunk of belly bacon used in mine that softens out with a slow cook out before the rest of the ingredients are added.<br />
My preferred recipe though uses Bacon Ribs allowing two per person, there's always something nice about eating meat off the bone and the bones add extra depth and richness to the broth.<br />
The French have a a variation on this dish in their regional speciality ' Potée Savoyarde' slightly more complex and using a sausage with a ham base as opposed to the Dub's pure pork sausage version and with the addition of cabbage in the recipe and usually calling for smoked belly bacon, both hit the spot though on a cold winters eve and taste all the better the next day or late at night after a few sups'. The sausage used is of importance in the overall balance of the dish, I like to use one with a high meat content approx 70% that is well seasoned with white pepper so it's still tasty when cool.<br />
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<tr><td class="tr-caption" style="text-align: center;">'Just add Liffey water'<b>.</b></td></tr>
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<b style="font-size: 13.333333015441895px; text-align: center;">Coddle, a Traditional Dublin supper Dish.</b><br />
<i>Ingredients.for 4 portions</i><br />
1 1/2lb Bacon ribs (allow 2 rib bones per person).<br />
3/4 lb 350g Butcher Sausages (70% plus meat content).<br />
4lb 2.2kg Potatoes- a floury potato is best, I've used Roosters.<br />
1 medium sized onion- about 10oz 280g<br />
Sprig of parsley, finely chopped.<br />
white and black pepper for seasoning.<br />
<i>Method.</i><br />
Portion the ribs this is easy to do and either pre-soak the bacon ribs over night in cold water to remove some of the salt or place them in a large pot cover with cold water and bring to the boil then discard the water and replace with fresh water. Place back onto the heat and bring to the boil again reducing the heat and simmer for approx 1. 5 hours.keep the water topped up,season lightly with some cracked black pepper and a pinch of ground white pepper.<br />
Meanwhile prepare the rest of the ingredients;<br />
Peel the potatoes and cut in halves or quarters depending on their size, wash and keep covered in cold water to stop them discolouring.<br />
Twist the sausages in the middle so they are half their size (resembling cocktail sausages) and cut them all separate, they are easier to manage on the spoon like this for eating.<br />
Peel the onion and cut in half and slice very thinly.<br />
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Once the bacon has cooked add the prepared potatoes, onion and sausages cover with cold water,bring back to the boil check the seasoning then simmer approx 30 mins or until the potatoes are cooked and starting to break up around the edges and the starches soak up the flavours, thickening up the broth.<br />
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Divide into 4 bowls spuds and meats first, ladle broth into each sprinkle with parsley and serve piping hot.<br />
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Irish Produce.<br />
<br />pat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com0tag:blogger.com,1999:blog-2639399384959025404.post-84686212637648474762012-11-28T00:31:00.002+00:002012-11-28T00:31:46.626+00:00Cookies for christmas<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-2_7l8tCkEZU/ULVSEBFGXOI/AAAAAAAAAww/arU6Q7N_PQc/s1600/NOVEMBER+26+2012+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="http://4.bp.blogspot.com/-2_7l8tCkEZU/ULVSEBFGXOI/AAAAAAAAAww/arU6Q7N_PQc/s400/NOVEMBER+26+2012+006.jpg" width="400" /></a></div>
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<b>Cookies for Christmas.</b></div>
Create a little magic with time honoured tradition, cookies of all shapes with warming spices, sugar toppings and sprinkles always go down well. Here are a couple of simple recipes, with a little help from some cutters to magic up your table this year.<br />
Clear a shelf in your fridge for chilling down the dough’s where necessary.<br />
Pre-heat your oven to 150°C - 160°C.<br />
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<b>Basic biscuit mix.</b><br />
<b>Recipe </b><br />
150g softened butter<br />
100g caster sugar<br />
250g Self-raising flour<br />
<b>Method</b><br />
Cream the butter and sugar in a bowl until white then stir in the flour, mix well and form in to a ball.<br />
Lay a sheet of parchment paper on a flat work surface place the ball of dough onto this press into a flattened rectangular shape place another sheet of parchment on top and roll with a rolling pin until 3mm thick, place on a tray and place in the refrigerator and allow the dough to chill. Once chilled remove the dough and cut into required shapes. Transfer on to a baking sheet lined with parchment paper, re roll the excess dough and repeat the process.<br />
Bake for 8-12mins depending on the size of your shapes.<br />
<i>To make flavoured biscuits simply divide the dough once made into 3 Add ½ teaspoon ginger to one lot for ginger biscuits, add 1 tablespoon cocoa powder for chocolate biscuits to another lot, either leave the last lot plain or add some lemon or orange zest.</i><br />
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<b>Short bread biscuits</b><br />
<b>Recipe</b><br />
125g Soft butter<br />
55g Icing sugar<br />
180g Plain flour<br />
<b>Method</b><br />
Cream the butter and sugar in a bowl until, stir in the flour and knead lightly forming into a ball.<br />
Lay a sheet of parchment paper on a flat work surface place the ball of dough onto this press into a flattened rectangular shape place another sheet of parchment on top and roll with a rolling pin until 3mm thick, place on a tray and place in the refrigerator and allow the dough to chill. Once chilled remove the dough and cut into required shapes. Transfer on to a baking sheet lined with parchment paper, re roll the excess dough and repeat the process.<br />
Bake for 8-12mins at 150°c depending on the size of your shapes.<br />
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<img src="http://3.bp.blogspot.com/-o_0ahpZbrV4/ULVTLI4J-kI/AAAAAAAAAxM/WcRhOVTqE24/s320/NOVEMBER+26+2012.jpg" /><i><br /></i>
<b>Viennese Whirls</b><br />
It’s traditional to pipe these, using piping bag and a large star nozzle, don’t stress about it if you don’t have these, you can spoon some on to the baking sheet instead. We don’t chill this dough before baking and keep it soft as it is a slightly stiff mix and hard enough to pipe.<br />
<b>Recipe </b><br />
125g Softened Butter<br />
25g Caster sugar<br />
125g Plain flour<br />
25g Corn-flour/starch<br />
<b>Method</b><br />
Cream the butter and sugar in a bowl until white light and fluffy then stir in the flour and corn-flour, mixing until the flour is well incorporated. Transfer to your piping bag or spoon onto a baking sheet lined with parchment paper, chose your style and or toppings and bake at 150°c for 15-20 mins.<br />
<i>To pipe there’s three traditional shapes, finger length, star or nest. </i><br />
<i>They are usually ½ dipped in melted chocolate when cooled.</i><br />
<i>You can however top them with dried or glacé fruit pieces or nuts before baking. Use whatever you have handy</i><br />
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<b>Decorations for your biscuits.</b><br />
<i>Water icing, </i>2 tablespoons Icing sugar and 1/2 tbspn hot water mixed until smooth, spoon a little onto your chosen biscuits either use some shop bought sprinkles or make some of your own, allow time for drying.<br />
<i>Orange or lemon sugar,</i> the zest of 1 orange or lemon with 55g caster sugar dried in the oven at 50°c, about 35-40mins is usually enough.<br />
<i>Fruit sugar</i>, Use a tablespoon of strained juice from freshly pressed berries to 55g caster sugar mix well and dry in the oven at 50°c.<br />
<i>Cinnamon and Espresso sugar, </i>just add a pinch of cinnamon and a tablespoon of espresso or diluted coffee granules to 55g caster sugar and dry in the oven at 50°c.<br />
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pat mclarnonhttp://www.blogger.com/profile/03952073663328517965noreply@blogger.com0