Taste Of Dublin 2012

Billie & Lisa from the Taste Chefs Theatre

What a great weekend i had at Taste of Dublin. It was great to meet up with so many people. I really enjoyed my cookery demo at the Electrolux Chefs Theatre at Taste of Dublin and i am delighted now, as promised albeit a little late, to post my recipes from the demo.

Taste of Dublin 2012
Electrolux Chefs Demonstration Theatre

Cookery Demonstration
With
Edward Hayden

Edward’s Recipes

Spaghetti with Sweet Chilli Prawns
Hot & Spicy Beef Curry
Dark Chocolate Truffle Cake


For more recipes & top culinary tips
Log onto
www.edwardentertains.com

Spaghetti with Sweet Chilli Prawns

People often wonder about how to properly cook prawns and in this simple recipe I will show you how to serve prawns as either a delicious starter or main course.

10oz/300g dried/fresh spaghetti
1lb/450g prawns (or less if desired)
½ red chilli-diced
½ courgette-diced
1 stick celery-sliced
1 red onion-diced
3oz/75g mixed wild mushrooms-torn roughly
4 tablespoons sweet chilli jam
2 tablespoon crème fraiche
½ glass white wine
1 tablespoon flat leaf parsley/coriander-torn roughly
Juice of ½ lemon
Parmesan cheese to serve-optional

Cook the spaghetti according to the instructions in boiling salted water and then strain it through a sieve and leave the cold water running on it so as to refresh it (cool it down)
Meanwhile peel and devein the prawns and retain in the fridge until required.

Heat a wide based sauté pan with a little oil or butter.
Add in the diced red onion, chilli, celery & courgette together with the sliced mushrooms and sauté gently until the vegetables are softly cooked.
Increase the heat on the pan and add a little oil as required.
Add in the prawns and cook quickly for about 2-3 minutes.
Pour in the lemon juice and white wine.
Next pour in the crème fraiche and chilli jam and allow these to coat the vegetables and prawns.
Mix in the cooked spaghetti and mix together to bind all ingredients together.

Tear in the fresh herbs and if desired serve with grated parmesan cheese and cracked black pepper.
Garlic bread is a wonderful accompaniment to this
(Why not butter a slice of white bread with a little garlic butter and stick it in under the grill)

Additional Notes:
Feel free to use frozen cooked prawns if desired either.

Hot & Spicy Beef Curry
(Serves 6)

I simply love a curry but it is so difficult to get a good one. This recipe is deliciously creamy and as with all curries this is perhaps even better on the second day.

1 ½ lb/700g stewing beef
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 ground ginger
7floz/200ml pouring cream/coconut milk
1 ½ pints/800ml boiling hot beef stock
Seasoning
8oz/225g Vegetables of your choice-if you wish to use them

Cut the beef into chunks
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 beef 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 beef 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 1 hour 30minutes. 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. Serve the curry steaming hot with some freshly boiled basmati rice and some naan bread if required. The perfect accompaniment is a cool beer.

Additional Notes:
If cooking the curry in its entirety on the stove top does not suit you feel free to transfer it into a casserole dish and cook it in the oven on a moderate heat.

Chocolate Cake with Chocolate Truffles
Sinfully Delicious!

Sponge:
8oz/225g butter-softened
8oz/225g caster sugar
8oz/225g self raising flour
5 medium sized eggs
1oz/25g good quality cocoa

Preheat oven to 180C/350F/Gas Mark 4
Grease and line an 8 inch deep cake tin

In a large mixing bowl cream the butter with the sugar until very light and fluffy.
Sift the flour and the cocoa powder together.
Gradually add the eggs and mix in the flour.
Mix thoroughly until the mixture is really light and creamy

Pour the mixture into the prepared cake tin and bake for 45-50 minutes or until the cake is well set-A skewer inserted into the centre of the cake should come away spotlessly clean and dry.
When the cake is cooked take it out of the oven and allow it to cool in the tin for at least half an hour as it will still be quite soft at this stage.
Invert onto a cooling rack and allow to cool completely.
Ideally you should have the cake made the day before you require it.

Chocolate Truffle Mixture:
1lb/450g chocolate (½ dark and ½ plain mixed)
5floz/150ml cream
4oz/110g butter-cut into cubes
1 egg yolk
Zest of 1 orange
7oz/200g nibbed almonds/hazelnuts

Add the butter and cream to a saucepan and allow to come to a rapid boil.
Add the boiling liquid to the chocolate and whisk rapidly.
Add in the egg yolk together with the orange zest and whisk thoroughly.
Allow the truffle mixture to cool slightly and to become a consistency conducive to spreading.
Meanwhile place the almonds/hazelnuts on a flat baking tray and toast in the preheated oven until golden brown.

Assembly:
Split the chocolate sponge in three equal pieces. Spread a layer of chocolate truffle mixture over the first discs of sponge topping with another disc of sponge and repeat the process.
Spread the top and sides of the cake with some of the chocolate truffle mixture.
Pour the remaining mixture onto a flat baking tray lined with cling film and refrigerate until it is set.

Break the chocolate slab into small pieces.
Roll the truffles into round balls and roll in the toasted almonds.
Generously decorate the top of the cake with the chocolate truffl

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