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

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

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.

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

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

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
Pinch dried chilli flakes

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

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

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

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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