Cappamore Show 2014

This is my 4th year at the Cappamore Show, Invited back each year by Marie Hayes and her committee and it is a fantatsic Agricultural show to be part of it. For your convenience please find attached the recipes from this year.

Cookery Demonstration-Cappamore Show

16th August 2014

Salad of Beetroot, Orange, Goat’s Cheese & Walnut
Basil Pesto & Tomato Bread
Slow Roasted Tomato Soup
Vanilla Cream Hearts
Orange & Chocolate Chip Loaf
Special Pavlova Layer Cake
Fruity Crumble Bars

Salad of Beetroot, Orange Wedges, Walnuts & Goat’s Cheese

This is a very simple salad but the combination of flavours is really wonderful in it. It is guaranteed to be a big hit with all the family.

7oz/200g mixed salad leaves
3 large oranges
5oz/150g Knockdrinna goat’s cheese
5oz/150g walnuts
2 large raw beetroot

Dressing:
Juice of ½ lemon
2 tablespoons rapeseed oil

Place the beetroot into a large saucepan, cover with water and bring to the boil. Once they have come to the boil, reduce the heat to a constant strong simmer and continue cooking for 45-50 minutes or until the beetroot are tender. This will depend on their size so keep an eye on them!

Allow them to cool and then peel and cut into chunks.
Neatly segment the orange at this stage also.
Arrange the lettuce leaves onto one large platter or individual plates and scatter the beetroot wedges on top, followed by the walnuts and orange segments.
Crumble the goat’s cheese on top of the salad in a decorative manner.
Mix the lemon and rapeseed oil together and drizzle on top of the salad.

Slow Roasted Tomato & Basil Soup
(Serves 8)
Autumn tends to yield large crops of tomatoes, which is great because i absolutely adore tomato soup. Freezing the tomatoes to retain for soup making is a good option rather than to see them all go to waste. This particular process of cooking the soup is wonderful and when cooked it has a most beautiful flavour and with the addition of the basil it works wonderfully.

1 tablespoons sunflower oil
10-12 large ripe plum tomatoes, halved
3 garlic cloves, finely chopped
1 teaspoon sugar
1 small onion, finely chopped
2 sticks celery, chopped
2 medium potatoes-peeled and cubed
1 ½ pint/800ml chicken or vegetable stock
Pinch light brown sugar (optional)
2floz/50ml pouring cream
Salt and freshly ground black pepper
1 level teaspoon tomato puree
1 small handful fresh basil leaves
1 tablespoon natural yoghurt-to serve

Preheat the oven to 170C/325F/Gas Mark 3
Place the halved tomatoes onto a large roasting tray with the chopped garlic. Season the tomatoes lightly with salt, pepper and sugar and place in the oven to roast for 45 minutes, or until they have softened. This will help to get a really developed flavour into the tomatoes.

Meanwhile in a large saucepan heat the oil over a gentle heat and add the onion, celery, diced potatoes and cook gently for 5-6 minutes until they have softened slightly. Next add in the tomato puree and the roasted tomatoes and garlic and mix thoroughly.

Pour in the chicken or vegetable stock and allow the mixture to come to the boil.
Reduce to a gentle simmer, add the basil leaves and cook for approximately 20 minutes until everything has softened down. Blitz with a hand blender to a smooth puree.
Season to taste with salt and cracked black pepper.

Transfer the soup to warmed cups or bowls and drizzle with a little natural yoghurt.

Top Tip:
Be careful when adding the stock. I normally only add 2/3 at first and keep the remainder until i am blitzing it and this means that you can correct the consistency as desired depending on your own personal preference.

Pesto & Tomato Slices

This is a delicious alternative to a sandwich-in that the filling is already on the bread!

1lb 5oz/600g plain white flour
1 level teaspoon of bread soda
½ teaspoon of salt
500ml buttermilk

Toppings:
4 tablespoons basil pesto
12 cherry tomatoes
2 tablespoons rapeseed oil (optional)

Lightly grease and flour a large flat baking tray.
Preheat the oven to 200C/400F/Gas Mark 6
Sieve the plain flour into a large mixing bowl.
Sieve in the bread soda-it is vitally important that the bread soda be sieved as it tends to clump together.
Add in the salt at this stage also.
Mix well.

Pour in the buttermilk and mix until a soft “sticky” dough has been achieved.

Transfer the dough onto a well floured work surface and knead for a moment or two until the dough.
Flatten the dough onto a flat baking tray into a rectangular shape.
Spread with the basil pesto and then stick the 12 tomatoes down in the dough, ensuring that they are well into the dough, to ensure they stay there during baking.

Transfer to the oven and bake for a further 30-35 minutes until cooked through.
If desired drizzle with the oil before serving.

Fruity Crumble Bars

Perfect for a lunchbox treat!

Fruit Compote:
2 large cooking apples-peeled and diced
4oz/110g fresh/frozen mixed berries
3oz/75g caster sugar
2 tablespoon water

Crumble:
12oz/350g plain flour
6oz/175g butter
4oz/110g brown sugar
2oz/50g flaxseed mix (optional)

Place the apples, sugar and water in a medium sized saucepan and bring to a gentle boil. Add in the frozen berries and stir gently to incorporate them with the apples. Simmer on a low heat for 5-6 minutes until the fruit just starts to soften. Taste the fruit and add a little more sugar if you feel it is required. I normally like to leave it a little tart as the crumble topping is quite sweet.

Preheat the oven to 180C/350F/Gas Mark 4
Grease and line a 13×7 tray with parchment paper

Meanwhile prepare the crumble topping by sieving the flour into a large bowl. Add in the brown sugar and the butter and run the butter into the flour and sugar mixture with your fingertips until a fine consistency has been achieved. Add the flaxseed at this stage also.

Divide half crumble into the prepared tin and press down firmly with a potato masher. Pour the fruit mixture on top of this and top with the remaining crumble, again pressing down firmly.

Transfer to the preheated oven and bake for approximately 30-35 until the crumble topping is golden brown.

Allow to cool completely and cut into bars.

Orange & Chocolate Chip Loaf
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I use a combination of dark and milk chocolate chips for this cake but feel free to select your favourite if this suits you better!

7oz/200g butter, softened
7oz/200g caster sugar
Zest of 1 orange
3 eggs
7oz/200g self-raising flour
3oz/75g chocolate chips

Topping:
Juice of 1 orange
2oz/50g dark chocolate-melted
2oz/50g white chocolate-melted

Preheat the oven to 180C/350F/Gas Mark 4.
Grease and line 2lb/900g loaf tin with parchment paper.
Place the butter, sugar and orange zest into the electric mixer and beat for 3-4 minutes until it has a pale creamy consistency. Whisk in the eggs and then sift in the flour and beat for another 2-3 minutes. At this stage beat in the chocolate chips until combined

Transfer into the prepared cake tin and bake in the oven for 45-50 minutes or until a skewer inserted in the centre comes out clean. I normally reduce the heat to 150C/300F/Gas Mark 2 after the first 20-25 minutes of the cooking time to allow for even baking. Once the cake comes out of the oven, pour the juice of the orange on top of the cake and then after 10 minutes, carefully remove from the tin.
Allow to cool on a wire rack.

Once the cake is cool drizzle it, in your preferred pattern, with the dark and white chocolate to create somewhat of a marbled effect on the top of the cake.

Vanilla Cream Hearts
These are a deliciously tasty option to include in you loved one’s lunchbox for Valentine ’s Day or to serve after dinner
4oz/110g granulated sugar
4oz/110g butter
1 large free range egg
½ teaspoon vanilla extract
8oz/225g plain flour

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

Cream the butter, vanilla extract and the sugar together until very pale and fluffy
Mix in the egg and incorporate the flour until the mixture all comes together just like a pastry.
Knead on a lightly floured work surface for a moment or two. Wrap the mixture tightly in cling film and refrigerate for at least 2 hours until quite cold and firm.

After refrigeration, roll out the pastry on a well floured work surface. Be careful because it could stick at this stage so keep an eye on this and continue to keep it moving on the surface.
Roll the pastry out to a 10mm thickness and using a heart shaped scone cutter cut out the biscuits. (Use whatever shapes you like)

Transfer the biscuits to a greased baking tray and refrigerate again for one hour. This prevents them from spreading during the cooking process so it means they will keep their shape better.

After being in the fridge again bake in the hot oven for 10-12 minutes or until just golden brown. You need to keep an eye on them at this stage as ovens vary greatly.

Remove the biscuits from the oven and allow to cool on the tray.

Butter Icing:
3oz/75g softened butter
6oz/175g icing sugar
½ teaspoon vanilla extract
A little boiling water

Cream the icing sugar, vanilla extract and butter together in a large mixing bowl, using a little boiling water to soften if necessary.
Sandwich the biscuits together with the icing

Dust half the biscuits with icing sugar or half dip the biscuits in melted chocolate.

Summer Berry Pavlova Cake

I think pavlova is an eternally popular dessert and is always a great success when it is served. Also for those that are calorie conscious it does have a considerably lower quantity of fat than other desserts (you might need to go easy on the cream though!)

5 large egg whites
10oz/300g caster sugar
½ teaspoon of cornflour
½ teaspoon of vinegar
½ teaspoon of vanilla extract

To garnish:
Freshly whipped cream
Summer berries
Grated chocolate
Fresh mint sprigs

Preheat the oven to 130C/250F/Gas Mark ½
Choose a large spotlessly clean mixing bowl.
Put the egg whites into the mixing bowl and beat them vigorously until they are stiffly beaten. If you were to turn the bowl upside down the eggs would not come out of the bowl and this is a good indication of the different stages that can be achieved. Be careful if case they do come out of the bowl!!

Reduce the speed of the mixer and add the sugar bit by bit until it is all incorporated. It is important to beat well between each addition of sugar.

At this stage you need to turn off the mixer and add in the vanilla extract, cornflour and vinegar and then return the mixer to full speed for 50-60 seconds.

Using a piping bag pipe the meringue mixture into 3 large discs (approximately 8 inch/20cm wide) onto a baking tray lined with parchment paper. When piping the discs I normally pipe a ring of meringue rosettes around the edge for decorative effect but you can be as innovative as you like. Place in the oven and after 15 minutes reduce the heat to 110C/225F/Gas Mark ¼ for a further 55-60 minutes or until the edge of the meringue feels crisp to the touch but the centre will still be quite soft.
Allow to cool completely (preferably overnight) and then decorate the cake filling the layers with fresh fruit and cream. Finish off with lot of fresh fruit, grated chocolate and mint sprigs on the top.

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Gill and Macmillan Autumn Collection

Over the last number of weeks one of Ireland’s well known publishers has sent me some of their books, each of which i am enjoying reading and experimenting from. With Christmas coming up I thought it would be a good idea to tell you about them to, perhaps, assist you in your festive shopping requirements:

Lilly Higgin’s Dream Deli

This is a collection of tried and tested, fresh and simple recipes that fit nicely into modern life. Lilly shows the reader how to bring lots of flavour to food. There are lots of fab recipes in the book including:

Honey & Brown Butter Financiers
Raspberry & Coconut Buns
Carrot & Star Anise Soup
Weekend Waffles

The book is available in all good bookshops now for €22.99

The Nation’s Favourite Food

Neven Maguire is one of Ireland’s most trusted chefs and is always on the road promoting all that is good about food. In this book he chronicles a series of all our favourite dishes. Neven has included lots of interesting chapters on Soups, Starters, Salads, Dinner parties, Lunchboxes, Kids’ Favourites & Christmas.

The book is currently available for €22.99

The ICA Book of Home & Family

How delighted was i to receive this book, given my long time association with the ICA. A wonderful group of women they are the collective powerhouse which run lots of homes and groups throughout Ireland. After the success of their initial cookery book last year they have followed on with a ‘How To…’ book for home and family with a series of cleaver tricks, special touches and precious know-how to pass on to the next generation of homemakers. In this book hundreds of women share their practical tips, short cuts and first hand experience on how to make a house a home.

This book containing pearls of wisdom from Irish women is now available in all good bookshops, priced at €22.99

The Weekend Chef

In her fantastic new book, award-winning Catherine Fulvio celebrates the relaxed and easy vibe of the weekend with 100 new recipes to take you from Friday to Sunday in style. From Friday night curry to Saturday brunch, from rainy-day baking, to Sunday’s family dinner.

Recipes from the book I can’t wait to try are:

Chocolate Semifreddo with Pistacios & berries
Blueberry & Walnut Muffins
‘Beef it up’ Pitas

The book is available in all good bookshops now for €22.99

Chapter One-An Irish Food Story

his beautiful book showcases the quality of the cooking at Chapter One, together with the Irish producers and staff who give the restaurant its heartbeat. Ross Lewis’s passion for what he does, the integrity of his vision, and the flair with which he runs his restaurant will be enjoyed on every page. Each recipe is accompanied by stunning photography by famed Irish photographer, Barry McCall.

The book is now onsale from €31.99

The Irish Beef Book

This book is a celebration of the best things about the Irish food scene and of what makes our beef world class-artisan producers, quality land and animals and the excellent husbandry and farming techniques.

It empowers cooks with the knowledge to choose quality meat that is good for their health and is packed with recipes for nose to tail eating.

The book is available in all good bookshops, priced at €24.99

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Tassimo Launch

I sometimes get invited to really nice events and last week was one such of those for the launch of the Tassimo Hot Beverage System. We had great fun at the launch and met a lot of fellow Bloggers there-in fact we even had a competition using the Tassimo to create a unique hot flavoured drink. My attempt was a Caramel Flavoured Hot Chocolate Americano. It tasted Unreal as did all of the other entries. We each got a Tassimo machine coming home and like any child with a new toy we have been in separable ever since and i am really enjoying my daily coffee fix. It is the perfect option to make a strong Americano to bring with me on my journey to TV studio every Monday for my early morning cookery slot!

Check out the press release below for some more details
MONDELEZ INTERNATIONAL LAUNCHES TASSIMO HOT DRINKS SYSTEM IN IRELAND

– Over 40 branded variety of hot drinks now available to enjoy at home –

Thursday, 29th August 2013: Mondelez International today announced that it is launching Tassimo, the market-leading hot beverage system into the Irish market. With Tassimo, Irish consumers can now enjoy a wide range of 40 of their favourite brands of coffees, teas and hot chocolate in the comfort of their own home including Kenco, Cadbury, Twinings and Carte Noire, as well as high street coffee specialists Costa.

Previously only available online, three different Tassimo machines – the Tassimo T20, T40 and T65 – will be widely available in Ireland from early September with major supermarkets and retailers stocking the innovative barcoded T-D­­ISCs.

Engineered by Bosch and finished in a glossy design, the Tassimo hot drinks system is compact, elegant and makes a stylish statement in any kitchen. It’s effortless to use and offers an impressive range of flavours and strengths of famous brands of coffees, teas and hot chocolate at the touch of a button. Simply insert the T-DISC into the compartment and let Tassimo read the barcode which carefully adjusts the brewing time, pressure and water temperature to produce the perfect hot drink, every time.

Commenting on the launch, Sandra Gahan, Head of Marketing for Mondelez Ireland, Beverages said, “There’s a vibrant coffee culture across Europe and we’re witnessing a significant growth in demand for barista-style drinks at home here in Ireland. Tassimo offers coffee lovers a unique method of enjoying barista style coffee including Kenco, Carte Noire and Costa coffee, and other hot drinks, in the comfort of their own home at just the touch of a button, with no mess and no fuss.

Tassimo is much more than a coffee machine of course, it’s an intelligent hot beverage system that delivers a selection of 40 hot drinks from coffee shop quality coffee, teas and hot chocolate, all made at home in seconds. This versatility makes Tassimo the perfect gift, especially for families who can now keep their options open and choose from a wide range of their favourite hot drinks that will keep the kids, and Mum and Dad, happy!” Gahan added.

BSH Director Brian McMenamin says: “Tassimo has been immensely popular with consumers around the world and we’re looking forward to growing the brand in Ireland. Although Tassimo has been available online we can now make both the machines and T-DISCs more readily available to the Irish consumer through supermarkets and retailers, making it even easier for the Irish public to enjoy their

favourite hot drinks with ease! Together with Mondelez International, we are delighted that Tassimo can offer more choice and availability to our Irish customers.”

As well as automatic drink preparation, adjustable cup stand and virtually no heat up time, each Tassimo comes with automatic cleaning and descaling and an energy saving auto-off feature. Add to that an easily refillable water tank and self cleaning steam rinse to guarantee perfect taste with no transfer of flavours after every drink.

Mondelez Ireland will make seven T-DISC SKUs available to buy in supermarkets and major retailers across Ireland from early September. These include:

– Kenco Caffe Crema

– Kenco Columbian

– Carte Noire Espresso Classic

– Carte Noire Latte Macchiato Caramel

– Costa Americano

– Costa Cappuccino

– Costa Latte

– Cadbury Hot Chocolate

The remaining branded variety T-DISCs will be available to purchase online via www.tassimo.com.

The high-impact launch campaign will be supported by a heavyweight fully integrated marketing campaign with PR, advertising, TV sponsorship, digital, retail and out of home promotional activity.

RRP and Availability

The Bosch Tassimo range is available both in store and online RRO €119.95*. Irish consumers can get £20 discount* off T-DISCs when they spend £25 +P&P at www.tassimo.com

*18 years only, see www.tassimo.com for further details

Quoted RRPs are non-binding manufacturer recommended retail prices

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Recipes from the Cappamore & Tullow Show-August 2013

Well this weekend i was out and about demonstrating at both the Cappamore & Tullow Agricultural shows and had great fun at both events. For those of you who joined with us for the demonstrations please find herewith the recipes for you to try out from the demos!

Traditional Brown Bread
Spicy Beef Fajitas
Warm Oriental Chicken Salad
Asian Crusted Salmon
Lemon Drizzle Slices
Summer Berry Meringue Roulade with Toasted Almonds
Apple & Ginger Loaf

www.edwardentertains.com

Edward’s Brown Bread

One of the most popular recipes in my first cookery book, ‘Edward Entertains’, was the walnut & treacle bread. Brown bread, of any variety, is so popular so i decided to slightly edit the walnut & treacle version and give you my wonderful recipe for truly magnificent brown bread. Besides from the wonderful taste this bread is super simple to make-which just adds to the appeal!!

12oz/350g wholemeal flour
2oz/50g plain flour
2oz/50g porridge oats
Pinch salt
2 level teaspoon bread soda
2 large eggs
1 dessertspoon of sunflower oil
18floz/500ml buttermilk.

Preheat the oven to 170C/325F/Gas Mark 3
Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl and well them well.
In a separate bowl beat the eggs together with the oil and add to the dry mixture.
Next mix in the buttermilk and get the mix to a “sloppy” consistency.
Pour into a well greased 2lb loaf tin and smooth the top of the bread with a wet spoon.
Sprinkle the top of the bread with some additional porridge oats.
After the hour has elapsed remove the bread from the tin and return to the oven to bake for a further 20 minutes.
Remove from the oven and allow the bread to cool down.

Additional Notes:

• 2 tablespoons treacle in the wet mix makes darker & sweeter bread.

• This bread stays fresh for about 4-5 days.

• It can be successfully frozen.

• The mixture can be spooned into muffin tins and baked (approx 25-30 minutes @ 180C)

• If you are nervous of the bread not coming out of the loaf tin use a strip of parchment paper across the middle to ease it out if problems arise. Sometimes a sharp tap on a flat surface works a treat also!

Spicy Beef Fajitas
(Serves 6)

This recipe is delicious and is really suitable for family and friends alike. When entertaining I like to just leave all the components of the meal in the middle of the table and allow all of the guests to help themselves and build their own fajita which can be both fun and messy in equal measure!
The stir fry part of this recipe is also suitable for pork, duck or chicken. In this recipe i have given you the recipe for a number of the classical fajita accompaniments and in its entirety it makes for good family food.

Beef Stir-fry Mix:
1 ½ lb/700g (cut into very thin strips)
1 ½ mixed peppers (sliced thinly)
1 medium onion (red or white-sliced thinly)
1 red chilli-chopped very finely
2 cloves of garlic-chopped
5-6 mushrooms-sliced
½ teaspoon of ground cumin
4 tablespoons sweet chilli sauce

Guacamole:
1 ripe avocado
1 dessertspoon of chopped coriander/flat leaf parsley
Juice of ½ lemon
¼ red chilli-chopped very finely
Pinch of Salt & Pepper
½ small red onion-diced
2 plum tomatoes (deseeded and diced)
2 dessertspoons of mayonnaise (optional)

Crème Fraiche Spread:
6floz/175ml Crème Fraiche
Juice and zest of 1 lime
Cracked black pepper
1 tablespoon freshly chopped coriander/parsley

Other Requirements:
7oz/200g grated red cheddar cheese
8-12 medium size flour tortillas

To make the crème fraiche spread very simply just mix all of the ingredients together until combined. Chill in the fridge until required.

To make the guacamole add all ingredients (except the tomatoes, red onion and mayonnaise) to a food processor or large mixing bowl and blitz (you can use a hand held blender if desired) until a relatively smooth puree has been achieved. Remove from the blender and mix in the mayonnaise, diced red onion and chopped tomatoes. Make sure this product is well chilled.

Heat a large saucepan or wok. Have all of the ingredients prepared in advance because you do need to stand over this dish.

Add a little oil to the wok together with the chilli, garlic and sliced beef.
Allow the beef to seal off quite quickly. Next add in all of the sliced vegetables allow these to cook quickly for approximately 5 minutes on a high heat. (See TOP TIP)

When the beef and vegetables are almost fully cooked, add in the sweet chilli sauce and allow to cook for a further 2-3 minutes. Sprinkle in the ground cumin at this stage also.

Correct the seasoning of the dish at this stage

Serve immediately with tortilla wraps, dips and Cajun potato wedges.

Cajun Potato Wedges:
6 large rooster potatoes-Well washed and dried
1 dessertspoon Cajun spice
1 tablespoon oil

Preheat the oven to 190C/375F/Gas Mark 5

Wash some rooster potatoes and cut into chunky wedges.
Drizzle with the oil and Cajun spice
Mix them all together in a bowl and place on a baking tray lined with parchment.

Bake for 35-40 minutes until crispy on the outside and well cooked through to the centre.

Place all ingredients in the middle of the table and let people help themselves.

TOP TIP:
Refrain from adding any additional oil to the pan even if your mixture is dry on the pan-it is better instead to use some water or some stock and partially steam everything. This helps to keep your stir-fry from becoming greasy at the end.

Asian Crusted Salmon
(Serves 6)

I love the combination of oriental flavours in this dish. This dish is perfect to serve either hot or cold. Salmon is a popular fish in Irish homes, but sometimes I feel it needs a helping hand, flavour-wise and with this fragrant marinade and unusual nutty crust it will become a staple at your dinner parties and special family celebrations?

6 salmon darnes/fillets

Marinade:
2 tablespoons honey
3floz/75ml soy sauce
2 cloves garlic, crushed
1 inch root ginger, crushed

Crust:
4oz/110g cashew nuts, roughly crushed
Grated zest & juice of 1 lime
2 tablespoons corainder, chopped
½ red chilli, finely diced

Mix together all the ingredients for the marinade in a large bowl.
Add in the salmon darnes and mix well to ensure they are completely coated
Leave the salmon to marinade for at least 30 minutes but If time allows leave the salmon darnes to marinade for 2-3 hours
Meanwhile in a small mixing bowl, mix together all the ingredients for the crust.
Preheat the oven to 180C/350F/Gas Mark 4. Line two baking trays with some baking parchment.
Place the salmon darnes and the marinade on the prepared baking trays, 6 on each, and divide the nutty crust between the salmon darnes and bake in the preheated oven for 20 minutes
Remove from the oven, allow to cool down and refrigerate overnight.

To serve, arrange some mixed lettuce leaves onto a large serving platter and arrange the chilled and crusted salmon darnes on top.

Edward’s Handy Hint:
• This salmon is delicious served warm also with a tasty noodle stir fry or some steamed green vegetables.
• Feel free to use this cooking method for other fish such as seabass or monkfish.
• Do not leave the salmon to marinate overnight as the marinade is just too strong.

Warm Oriental Chicken Salad
(Serves 2-4)

Sweet Chilli Chicken:
2 chicken breasts-sliced in strips
2 tablespoons sweet chilli sauce

Place chicken in a large clean bowl.
Add sweet chilli sauce and mix thoroughly to ensure that all the chicken is fully coated with the spice mixture. Place the chicken on a flat baking tray lined with baking parchment and bake in a preheated oven (190C/375F/Gas Mark 5) for 12-15 minutes until the chicken is cooked through.

Oriental Dressing
3 tablespoons soy sauce
1 tablespoon rapeseed oil
Seasoning
Pinch dried chilli flakes

Combine all ingredients together and store in the fridge until required.

Salad:
7oz/200g mixed lettuce leaves
8-10 cherry tomatoes-halved
1 courgette
1 carrot
3-4 stems spring onions-sliced
1 tablespoons peanuts/cashew nuts

Using a vegetable peeler peel long strips of the carrot and courgette

Pile the lettuce leaves onto a large serving platter. Neatly arrange the courgette and carrot ribbons on top and then sprinkle with the cherry tomatoes and spring onions.
When the chicken is cooked place it neatly and directly on the top of the salad leaves and drizzle with some of the prepared dressing and then sprinkle with the peanuts.
Serve immediately.


Summer Berry Meringue Roulade

A finger licking dessert.
“Much will definitely want more”
This is very easy to prepare but is also very visually impressive.

4 large egg whites
8oz/225g caster sugar
3oz/75g Flaked almonds
8floz/225ml cream-lightly whipped
Selection of summer berries (strawberries, raspberries, black currants etc)
Mint Leaves-To Garnish

Line a large Swiss roll tray (13 x 9 ½ inches) with parchment paper ensuring that both the base and the sides are covered.

Put the egg whites into a large, spotlessly clean, mixing bowl and beat rapidly until the mixture forms stiff peaks. You can use an electric hand whisk or a food mixer for this process.
When the mixture has formed the peaks add in the sugar gradually, whisking thoroughly between each addition.
When the correct consistency is achieved the mixture should be glossy and stiff.
To test if the correct consistency has been obtained turn the mixing bowl upside down-if the mixture does not come out of the bowl it is correct, if it does-you must start again-and wash the floor!!

Spread the mixture onto the prepared baking sheet and sprinkle with the flaked almonds.
Bake at 180C/350F/Gas Mark 4 for 20 minutes until lightly browned.
Allow to cool in the tin.

To Assemble the Roulade
Turn out onto a large piece of parchment dusted with icing sugar, facing the side with the flaked almonds down and ensure that the meringue is completely cold.

Spread with freshly whipped cream.
Scatter with the chopped fruit and roll up in one fast action
Pipe some additional cream on the top and arrange some extra berries on the top.
Decorate with mint leaves.
Transfer to the serving platter and dust with icing sugar
Watch it disappear!!

Additional Notes:
The meringue may be cooked and stored from the day before it is required as it does not have the same tendency to crack as a roulade of a whisked egg sponge.

Apple & Ginger Loaf
(Serves 8)

This is a perfect teatime treat!

8oz/225g plain flour
4 level teaspoons of ground ginger
½ level teaspoon of bread soda
4oz/110g butter
4oz/110g brown sugar
4oz/110g golden syrup
4oz/110g treacle
1 cooking apple-peeled and grated
2 eggs
3 ½ floz/100ml milk

Icing:
2 tablespoons icing sugar
Boiled water
Toasted flaked almonds

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

Grease and line a 2lb/900g loaf tin with parchment paper.

Place the butter, golden syrup, treacle and brown sugar together into a large saucepan and melt slowly, stirring continuously, until all ingredients have been incorporated. Allow the mixture to come to a gentle boil and then leave to cool for a few minutes.

Meanwhile sieve the flour, bread soda and ground ginger together.
Beat the milk into the eggs and grate the apple

After the toffee style mixture has cooled pour it into the dry ingredients and then add the egg and milk mixture. Make sure you beat the entire mixture thoroughly at this stage as the dry ingredients do have a tendency to stick or clump together. Add the grated apple and mix well to ensure it is well incorporated.

Pour the batter into the prepared cake tin and transfer to the preheated oven.

Bake for 45-55 minutes or until a skewer inserted in the centre comes out clean.

Allow the cake to cool in the tin as it will still be quite soft and will have a tendency to break.

After the cake has cooled remove it from the tin and transfer to a serving platter.
Add sufficient boiling water to the icing sugar to make a drizzle like paste. Drizzle this on top of the apple and ginger loaf and sprinkle with the flaked almonds.

Top Tip:
This cake will last in an air tight container for 4-5 days

Lemon Drizzle Slices

At home when we were all young we had the ‘bun press’ and when visitors arrived it always seemed to supply. These tangy lemon slices are for all your unexpected visitors.

8oz/225g butter, softened
8oz/225g caster sugar
Zest of 1 lemon
4 eggs
1 tablespoon milk
8oz/225g self-raising flour
1 teaspoon baking powder

Topping:
4oz/110g icing sugar
Zest & Juice of 1 lemon

Preheat the oven to 180C/350F/Gas Mark 4.
Grease and line an 11 x 7 inch/ brownie/traybake tray with parchment paper.
Place the butter, sugar and lemon zest into the electric mixer and beat for 3-4 minutes until it has a pale creamy consistency. Whisk in the eggs and milk and then sift in the flour and baking powder and beat for another 2-3 minutes

Transfer into the prepared cake tin and bake in the oven for 40-45 minutes or until a skewer inserted in the centre comes out clean.
Allow to cool on a wire rack.

Meanwhile make up the topping.
Mix the lemon juice and zest with the icing sugar and beat until a runny consistency has been achieved. Extra lemon juice or boiling water can be used to loosen further if required.
Drizzle or spread the icing over the top of the cake and then cut the cake into bars/slices.

Edward’s Handy Hint:
I normally cut all the crusts off first before I cut into slices; you can decide yourself what to do with the crusts!

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Orla Kiely teams up with Kenco Millicano

Kenco Millicano unveiled its stunning limited edition coffee travel mug, designed exclusively by acclaimed Irish designer Orla Kiely in Dublin yesterday and i was delighted to attend.

The ceramic eco mugs are the stylish way to enjoy coffee-on-the-go and bear the distinctive bold print and colours that have made Orla Kiely famous worldwide. The mugs will be free with purchase of special promotional packs of Kenco Millicano tin and refill from mid-August in all major retailers nationwide.

The fashion and homewares designer flew into Dublin to announce her exclusive collaboration with Ireland’s leading coffee brand, Kenco Millicano.

Speaking about her reusable travel coffee mug design, Orla said, “I love my coffee and I often enjoy a ‘coffee-on-the-go’, but the throwaway nature of all those paper cups bothered me. So, when Kenco Millicano approached me with an idea of creating an eco coffee mug that would be reusable, I jumped at the challenge. The opportunity to design something that was environmentally friendly, beautiful and practical for everyday use really appealed to me. I deliberately used fun, happy colours so that people can enjoy a bright start to their day while drinking their coffee in style. I hope Irish coffee lovers enjoy using the mug.”

Speaking about the distinctive coffee bean print used on the Kenco Millicano mug, Orla added, “I wanted to design something that would really stand out on the street if you saw someone holding it in their hand. The design had to have immediate impact from a colour and print point of view, without losing its core value, which is all about the quality of coffee. We developed this by using the roast coffee bean as the repeat signature print. I love how it looks – it’s symbolic of coffee yet looks so eye-catching and would certainly make you look twice.”

Sandra Gahan, Head of Marketing for Mondelez Ireland – Beverages, said, “As one of the most talented and instantly recognisable designers in the world, Orla was the perfect designer to take on our challenge. Her environmentally conscious ethos and approach was key to the success of our design partnership and the result is a fabulous eco coffee mug that is beautifully stylish and practical.

“At Mondelez International, we are hugely proud of our environmental credentials and work. 100% of our Kenco coffee, including Kenco Millicano, is sourced in Rainforest Alliance certified farms. This not only ensures high quality coffee beans for your coffee, but also ensures that the lives of coffee farmers, and their families, are better quality too. Orla fully supports this philosophy and shares similar values, which was important to us. Our Kenco Millicano fans love their coffee-on-the-go, and are very style conscious people, so we know that Orla’s limited edition Kenco Millicano travel mugs will go down a storm!”

Promotion and RRP: The Orla Kiely for Kenco Millicano eco travel coffee mugs will be free with purchase of special RRP €10 promotional packs of 100g Kenco Millicano tin and 85g refill from mid-August in all major retailers nationwide.

For more information on stockists and availability please go to www.Kenco.ie

If you like the Orla Kiely for Kenco Millicano eco coffee mugs, please share your feedback via our Twitter page #OrlaKielyforKenco

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Triple Chocolate Brownies from Ireland AM

Triple Chocolate Brownies

They say that chocolate is a natural stimulant. After tasting these brownies you will see that that is most definitely true. Body and soul will become stimulated.

7oz/200g dark chocolate
7oz/200g butter-chopped into pieces
4 large eggs
8oz/225g demerara sugar
3 ½ oz/100g self raising flour
3oz/75g roughly chopped hazelnuts/walnuts
3oz/75g white chocolate-chopped into pieces
3oz/75g plain chocolate-chopped into pieces

Topping:
5oz/150g dark chocolate
4floz/110ml pouring cream

Preheat the oven to 180C/350F/Gas Mark 4
Grease and line a 11×7 cake tin.
Melt the dark chocolate and butter together in a bowl set over simmering water.
Beat the eggs and the sugar together until light and fluffy.
Fold in the melted chocolate and mix well.
Sieve the self raising flour and gently fold it into the chocolate and egg mixture.
Fold in the chopped chocolate and hazelnuts with the flour and mix well.
Do not over mix as the air will be knocked out of the mixture.

Pour the mixture into the prepared cake tin and cook for 35-40 minutes until the centre of the cake feels firm on the surface but with an element of softness underneath.

To make the top boil the cream and chocolate together until combined.
Allow to cool

Allow the brownie to cool slightly in the tin and then after a few minutes remove from the tin and spread with the icing. Drizzle then with some melted white chocolate.

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Chicken, Leek & Mushroom Pie

4 large chicken fillets-diced
2 medium sized leeks-sliced thinly
6 mushrooms-sliced
1 teaspoon wholegrain mustard
1oz/25g butter
1oz/25g plain flour
1/2 glass white wine
14floz/400ml milk

Topping:
1 sheet puff pastry
1 egg beaten with a little milk

heat a large shallow saucepan with a oil.
Add in the chicken and cook for 4-5 minutes. Add in the leeks and mushrooms at this stage together with a little seasoning.
After a further 5 minutes sprinkle in the flour and use this to dry up any liquids in the pot (and thicken the sauce), Pour in the white wine and the milk at this stage and allow the mixture to come to a gentle boil whilst stirring all the time. If you like you could add a little cream as well. Season lightly and add the wholegrain mustard at this stage also.
Simmer for 5-6 minutes and then transfer to a large casserole dish.

Neatly arrange the sheet of puff pastry on top, brush with the egg wash and if desired arrange some leaves cut from puff pastry on the topand bake in a preheated oven (190C/375F/Gas Mark 5) for approximately 20-25 minutes.

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St. Patrick’s Day Chocolate & Guinness Cupcakes

Chocolate & Guinness Cupcakes

Chocolate & Guinness Cupcakes
(Makes 9)
A very seasonal treat!

Cupcakes:
6floz/175ml Guinness
2oz/50g butter, cubed
6oz/175g sugar
2oz/50g cocoa
1egg, beaten
3 ½ oz/100g sour cream
1 teaspoon vanilla extract
8oz/225g flour
1teaspoons baking powder

Icing:
4oz/110g Softened butter
8oz/225g icing sugar
1 tablespoon boiling water

Garnish: (optional)
6oz/175g roll out icing
Green Food colouring

Line a muffin tray with the papers.
In a small saucepan, heat the Guinness and butter until butter is melted. Remove from the heat and allow to cool down. Add in the sugar and cocoa powder and whisk until blended.

Sieve the flour and baking powder together.
Pour in the chocolate and Guinness mixture and whisk well until combined. Add in the egg, sour cream and vanilla extract at this stage also.

Divide between 9 muffin papers and bake at 180C/350F/Gas Mark 4 for 20-25 minutes

Allow to cool whilst making the butter icing topping.

Place the softened butter and icing sugar into a large mixing bowl and cream until light and fluffy. Add in the boiling water to get an extra smooth and light consistency.

Meanwhile kneed a little food colouring into the roll out icing to colour it.
Roll out the icing and cut out a series of small shamrocks from the icing. Leave on a tray lined in parchment and allow to firm up (takes approx 4 hours)

Using a piping bag, pipe a large swirl of icing on top of each cupcake and then top with a coloured shamrock and some edible green sprinkles.
Store in an airtight container until required.

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Ireland AM-Creamy Chicken Curry

Well i was back on Ireland Am this morning and i thought with the continued inclement weather that i would cook up a delicious curry option for you. Happy Cooking! Edward

Mild Chicken Curry
(Serves 4-6)

I simply love a curry but it is so difficult to get a good one. This recipe is delicious and creamy and is ideal for those cool days. I like to serve this with freshly boiled basmati rice. As with all curries this is perhaps even better on the second day.

4-6 chicken fillets-cut into chunks
3 cloves of garlic-diced
1 red chilli-finely diced
1 medium sized onion-sliced very thinly
1 teaspoon of tomato puree
2 dessertspoon of mild curry powder
1 rounded dessertspoon flour
½ teaspoon of turmeric
½ teaspoon of ground cumin
Pinch crushed chilli flakes
7floz/200ml pouring cream/coconut milk
18floz/500ml boiling hot chicken stock
Seasoning
1 tablespoon mango chutney
8oz/225g Vegetables of your choice-if you wish to use them

Prepare the vegetables (if you are using them) at this time also. You can use most vegetables-I normally use mixed peppers, carrots, mushrooms, maunge tout etc.
Preheat a medium saucepan and add to it a little oil. Not too much-just enough to stop things from sticking.

Add in the sliced chicken and cook for a couple of minutes until it is sealed all over. At this stage season lightly with a little salt and pepper.
Next add in the sliced onions, diced garlic and chilli (and mixed vegetables if you are using them) and allow them to cook quite gently until they are softened and glazed with the meat juices. This stage should take about 4-5 minutes.

Now is the ideal time to add in the tomato puree and allow this to coat the meat-this will give the curry a developed taste and flavour as well as helping with the formation of colour.

Next add in the curry powder together with the flour, turmeric, cumin & ginger and allow them to coat all of the contents of the pot and to dry up any juices. You will get a wonderfully fragrant aroma in the kitchen at this stage. The chicken stock can go in now and allow this mixture to come to the boil at which stage you can add in the pouring cream or coconut milk and again allow it to re-boil. I normally reduce the heat at this stage and allow the curry to cook gently for 30 minutes. It is important to let it cook for a while to cook out the “gritty” taste of the curry powder

Taste and season as is required, adding the mango chutney at this stage. Serve the curry steaming hot with some freshly boiled basmati rice and some naan bread if required.

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Festive Baking

If you have not as yet started your Christmas baking, well this is the place to start!

Edward’s Rich Fruit Cake

1lb/450g currants
12oz/350g sultanas
5oz/150g raisins
4oz/110g cherries-chopped into pieces
4oz/110g nibbed or chopped almonds
4oz/110g mixed peel
Grated zest of two lemons
4 tablespoons of brandy
12oz/350g plain flour
1 ½ teaspoons of mixed spice
¾ teaspoons nutmeg
4oz/110g ground almonds
10oz/300g butter-softened
10oz/300g dark brown sugar
1 ½ tablespoons of treacle
5 large eggs

Preparation:
Preheat the oven to 130C/250F/Gas Mark ½
You must begin by preparing the cake tin. You need to line the inside of a 10 inch round or 9 inch square cake tin with a double layer of parchment and the outside with a layer of brown paper so as to allow slow entry of heat into the cake. It is vitally important to spend time lining your cake tin correctly.
Next you need to put all of the dried fruit, the lemon zest and the chopped almonds into a large bowl and mix in the brandy. Cover and leave to infuse for 24-48 hours.

To Make the Cake:
In a large mixing bowl cream the butter with the brown sugar until light and fluffy.
Beat the eggs into the mix.
Sift the flour, ground almonds and spices together.
Add the flours to the creamy butter mixture, mixing thoroughly.
Next mix in the treacle and combine well.
Finally you need to fold in the dried fruit which has been soaking. The mixture will get quite firm but do persevere at this stage.
Spoon the mixture into the prepared cake tins and smooth it all out across the top.
Bake the cake mixture for 3 ½ hours or until the mixture starts to come away from the side of the tin. The cake should have a little spring when pressed in the centre to indicate that it is cooked. Allow to cool completely in the tin. Pour additional brandy over the top of the cake if desired.

Almond icing:
8oz/225g ground almonds
4oz/110g icing sugar
4oz/110g caster sugar
1 large egg
6-8 drops of lemon juice.

Sift the icing sugar, caster sugar and ground almonds together.
Add in the beaten egg and lemon juice and use them to bind the mixture together.
Kneed the mix together (similar to pastry) and wrap it tightly in cling film and store in the fridge until required.

To Ice the cake:
Turn the rich fruit cake upside down onto a cake board or serving platter.
Brush the entire surface of the cake with boiled apricot jam.
On a work surface well dusted with icing sugar, roll out a piece of almond paste to fit the top of your cake and then long strips to cover all around the sides of the cake.
Dust the surface of the cake with icing sugar and use both your hands and your rolling pin to smooth the surface of the cake.
Leave the cake to dry out overnight.

The next day roll out the “shop bought sugar paste icing” as directed on the packet.
Spread over the cake and again, as with the almond icing smooth out with your hands and keep rubbing it to obtain a smooth shine.

ADDITIONAL NOTES:
I have used a little red food colouring to colour some of the icing and make a ribbon out of some leftover strips of the icing and just folded some on top to make a bow of sorts.

Play around with the decoration to get it to the way you want it using either Christmas decorations, fresh flowers or some handmade decorations.

Brush the almond icing with water to stick the white icing to the cake.

This is the same recipe and process of decoration I use for a wedding cake.

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