Slow Cooked Chicken with Leeks & Chorizo

A perfect dish for all the family to enjoy!

4 chicken breasts
3oz/75g chorizo-chopped into small chunks
6-8 mushrooms-sliced
2 cloves of garlic
1 medium onion-chopped
1 leek-cut into chunks
1 tin chopped tomatoes
5floz/150ml chicken stock
2 tablespoons cream
1 glass of white wine
Thyme sprigs
Seasoning.

Preheat the oven to 170C/325F/Gas Mark 3

Heat a large pan with a little oil and cook the chicken breasts, skin side down, until they are golden brown.
Transfer to a casserole dish or baking tray lined with parchment paper and place a couple of thyme sprigs on top of each breast of chicken.

Meanwhile return the pan to the heat and add in the onions, garlic, leeks and mushrooms together with the chopped chorizo to the pan and fry for a couple of minutes or until the vegetables have begun to soften.

At this stage add in the white wine and allow this to reduce for a moment or so.
Season the mixture now with salt and black pepper.

Pour in the chopped tomatoes, chicken stock and the cream at this stage and allow the liquid to come to the boil.

Pour this entire mixture over the chicken breast and bake in the preheated oven for approximately 45-50 minutes.

Serve with some rice or with some crispy roasted potatoes.

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Spaghetti Bolognaise from Ireland AM

Spaghetti Bolognaise
(Serves 6-8)

www.edwardentertains.com

Spaghetti Bolognaise is a very popular dish and sometimes people tend to use jars of sauce to make up this simple dish so in this version i will show you a very quick and simple version.

A little oil for cooking
1 medium onion, finely chopped
4 cloves garlic, peeled and crushed
4oz/110g bacon lardons
1 carrot-diced
8 mushrooms-thinly sliced
2lb/900g beef mince
1 glass red wine (optional)
2 x 14oz/400g tins chopped tomatoes
2floz/50ml cream (optional)
½ teaspoon dried mixed herbs
salt and freshly ground black pepper

To Serve:
10oz/300g spaghetti
Grated parmesan cheese

Heat the oil in a large wide based frying pan and sauté the onion and garlic with the bacon lardons, mushrooms and carrots for 3-4 minutes until they are beginning to soften.
Add the beef mince and mix thoroughly, allowing the beef to seal off. Continue cooking this mixture until all of the beef has browned.
Add in the glass of red wine and allow the mixture to cook gently.
The next ingredients to be added are the chopped tomatoes, pouring cream and mixed herbs and allow the mixture to come to the boil. Reduce the heat at this stage and continue cooking on a low heat, stirring occasionally for approximately 25-30 minutes until the majority of the liquid has reduced. Season with salt and freshly ground black pepper to taste

Cook the spaghetti according to the packet instructions and serve with the bolognaise sauce and lots of grated parmesan cheese. And some Garlic bread

Garlic Bread:
3 medium sized bread rolls
2oz/50g softened butter
2 cloves garlic-crushed
2 teaspoons chopped parsley

Mix together the butter, garlic and chopped parsley.
Slice the rolls horizontally and spread with the softened garlic butter.
Bake in a preheated oven (180C/350F/Gas Mark 4) for 8-10 minutes.

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Healthy Breakfast Bars

Happy Baking!

RECIPE:

8oz/225g porridge oats
4oz/110g butter
3 dessertspoons golden syrup
5oz/150g brown sugar
½ teaspoon mixed spice
4oz/110g chopped nuts (walnuts, almonds, cashews etc)
3oz/75g sultanas (soaked in orange juice)
2 tablespoons mixed seeds (sunflower, poppy, sesame)
4oz/110g dried apricots
1 tablespoon Dessicated coconut
3oz/75g dried prunes
4oz/110g dried mixed peel

Preheat the oven to 180C/350F/Gas Mark 4.
Grease and line a swiss roll tray with baking parchment (11 x 7inches)
Place the butter and golden syrup into a saucepan and bring to a gentle simmer stirring continuously.

When the butter has melted add in the sugar and continue to stir until the mixture comes to a boil and allow to boil for 2-3 minutes until a thick caramel style sauce has been achieved.
Chop the apricots and prunes into small pieces and place them in a large bowl with the porridge oats. Add the mixed spice, chopped nuts, sultanas, coconut, seeds and mixed dried fruits to the bowl. Stir well to make sure they are evenly distributed.
Pour in the caramel mixture and continue to mix well.
Press the mixture tightly into the lined baking tray and pop into the oven for approximately 15-20 minutes until the edges just begin to turn golden brown.

Remove from the oven and allow to cool down before cutting it, with a sharp knife, into bars.
Store in an airtight container.

Additional Notes:• You can vary the fillings to best suit yourself, sometimes i add in dates, cherries, raisins etc.
• Also the fruity bars look quite attractive if half dipped in melted white chocolate.

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Baked Eggs With Spinach & Chorizo On Ireland AM

Anna Daly & I tucking into the Baked Eggs!

I love to serve this as a quick brunch option. It is literally ready in a few minutes. It also makes a delightful breakfast option if you are trying to treat someone special to breakfast in bed.
It is a super simple dish for any cook-aspiring or otherwise!

3oz/75g chorizo-diced
2 shallots-diced
6 mushrooms-sliced
14oz/400g tinned chopped tomatoes
2oz/50g baby spinach leaves
4 large free range eggs
3oz/75g grated cheddar cheese (optional)
Salt & Black Pepper

Preheat the oven to 200C/400F/Gas Mark 6
Heat a pan with a little oil and add in the chorizo, mushrooms and shallots and cook for 2-3 minutes before adding the chopped tomatoes and the spinach..
Season with a little salt and pepper.
Transfer the mixture to a shallow ovenproof dish.
Make 4 holes in the mixture and crack an egg into each slot.

Transfer to the oven and bake for 10-12 minutes until the eggs are set to your own personal tastes.
Serve with crispy toast or green salad depending on the time of day.
It may be difficult to face lettuce for breakfast!!

Additional Extras:
If you wish you can sprinkle the eggs with a little grated cheese.
You could replace the spinach with chopped cooked bacon if your prefer.
Sometimes I like to make it with just eggs and cheese or chopped tomatoes.

The beauty of serving these as a simple starter at a dinner party is that you can have them ready in advance just to pop in the oven so there is no hassle or stress involved.

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Chicken Satay Skewers

Chicken Satay is a very simple recipe that people are unsure how to cook at home and yet often order it when they dine out. This very simple recipe completely demystifies Satay sauces.

Chicken Skewers:
4 breasts of chicken-diced into cubes
Mixed vegetables (peppers, onions, cherry tomatoes)-Cut into chunks
2 dessertspoons oil
½ teaspoon Cajun spice

Dice the chicken into pieces and put into a medium sized bowl with the cajun spice and the oil. Mix until completely coated and then thread onto metal or wooden skewers with some vegetables between each piece of chicken

Cooking Methods:
These skewers can be cooked in two ways
1. Cook on a hot barbecue for 10-12 minutes or until the chicken is cooked through.
2. Place on a baking tray lined with baking parchment and cook in a preheated oven (180C/350F/Gas Mark 4) for 18-20 minutes until chicken is cooked through

Satay sauce (Which can be made in advance and reheated)
½ medium sized onion
1 large clove garlic
½ red chilli
1inch fresh ginger
5oz/150g crunchy peanut butter
14floz/400ml coconut milk
Juice of 1 lime
1 tablespoon soy sauce
5floz/150ml water
2-3 stems of spring onions-chopped finely

Finely dice the onion, garlic, chilli & ginger and cook in a little oil over a low heat for 3-5 minutes. Add in the peanut butter, coconut milk at this stage and continue to cook on a gentle simmer for approximately 10 minutes. Correct the consistency with the water.

Season with the soy sauce and the lime juice and garnish with the chopped spring onions just before you serve.

Serve the chicken skewers with boiled rice and satay sauce.

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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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Red Onion & Goat’s Cheese Tartlets on TV3′s Ireland AM

Red Onion & Goats Cheese Tartlets
(Serves 6-12)

These little tartlets make a wonderful beginning to any meal. The sweetness of the red onion marmalade provides a suitable accompaniment to the strong flavours of the goat’s cheese. In this recipe we are using convenient puff pastry so you have no excuses not to make these. I have given the instructions for a closed tartlet here and also for small individual open tartlets so you can select which you prefer.

1 packet of puff pastry-thawed naturally
1 quantity of red onion marmalade (see below)
5oz/150g goat’s cheese
Semi dried tomatoes/cherry tomatoes (12)
Fresh basil leaves (6-8 leaves-shredded finely)
Egg wash (1 egg mixed with a little milk)

Preheat the oven to190C/375F/Gas Mark 5

To do a closed Tart:
Roll out half of the pastry quite thinly and use it to line a 10 inch fluted Flan ring.
Arrange the sun dried tomatoes and shred basil leaves over the base of the pastry.
Spoon in the red onion marmalade and arrange thinly sliced goats cheese on top of the red onions. Season very lightly-just with cracked black pepper as the cheese will be salty enough.
Cover with another layer of puff pastry.
Egg-wash the entire tartlet and bake in the oven for about 25-30 minutes until the pastry is golden brown and sufficiently cooked.

Serve with a large green salad (and an optional glass of crisp white chardonnay)

To do an open Tart:
Roll out some of the puff pastry and cut out large discs with a biscuit cutter
Grease a 12 cup muffin tray and secure a disc of puff pastry in each cup.
Place one sun dried tomato and a little of the shredded basil in the bottom of each.
Spoon in a little of the red onion marmalade-about one teaspoon full in each-not too much because it tends to leak.
Place one thin slice of the goat’s cheese on top and season with a little black pepper.
Bake for 15-18 minutes or until the pastry is golden brown and the cheese and onion mixture is bubbling.
Remove from the tin with a palette knife immediately as they will stick to the tin if not-causing unwarranted stress!!

Serve Immediately.

Red Onion Marmalade:
4 medium red onions-peeled and thinly sliced.
3oz/75g brown sugar
3 tablespoons red wine
3 tablespoons red wine vinegar
1 teaspoon of oil

In a large pot place the onions and the oil over a high heat.
Continue to stir the contents to move the onions around and prevent them from sticking.
As the onions begin to colour and soften (after about 3 minutes) add in the brown sugar and continue to stir.
The sugar will begin to soften and will coat all of the onions.
Allow the softened sugar to come to the boil gently.
Next add in the red wine and the red wine vinegar.
Allow the mixture to come to the boil and then simmer for about 10-15 minutes or until all of the liquid has evaporated off.
Make sure that you stir it occasionally to prevent anything sticking to the base of the pot.
Transfer to clean sterilized jars and store in the fridge for up to 4 weeks.

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Childrens Cookery Bootcamp


Children’s Summer Cookery Bootcamp
With Chefs Anne Neary & Edward Hayden
July 2nd-6th 2012

Are you currently cooking at summer camp options for your children this coming summer??
Then LOOK NO FURTHUR!

Popular Kilkenny based chefs and cookery writers Anne Neary (KCLR’s The Sue Nunn Show) and Edward Hayden (TV3’s Ireland AM) have come together to create a fully innovative children’s’ cookery bootcamp .

The focus of this course is on all aspects of home cooking with a professional edge.
It is intended that on completion of this course that the individual will be well-equipped with all the relevant skills and knowledge required to assist in the home kitchen

The development of learners’ core skills is a key objective of our education and training. The opportunity to develop these skills will arise throughout the course.

The course will be divided into a mix of demonstration and hands on tuition.

Each day the children will learn how to cook a variety of fabulous
new recipes. As well as practical hands on cooking class, they will learn to develop key culinary skills, a wholesome and healthy approach to food along with a new found confidence and independence in the kitchen

The course includes all produce, raw materials and ingredients and insurance.

Cost:
€110 per child
Special family rates can also be arranged.

For bookings contact:
Anne Neary, Ryeland House (086-2767656) (ryelandhouse@gmail.com)
Or
Edward Hayden (059-9724359) (edward@edwardentertains.com)

Dates:
July 2nd-6th

Time:
9.30am-1.00pm daily

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So Sligo Food Festival

Well this weekend I was in Sligo for the So Sligo Food Festival 2012. It was a wonderrful weekend and I attach here the recipes for the demonstration which I did in the festival marquee. My good friends Olivia & Jim came with me for the weekend and we had a great time.

The market was buzzing with lots of exibitors, food suppliers and artisan products. After the demonstration we checked into the Radisson Blu Hotel in Sligo where we dined that night to a most fantatsic meal cooked by hefs Joe Shannon and Michael Thomas. The food was the best I have had in a long long time. Jim, Oliva and I really enjoyed each gastronomic delight that was put in fronut of us. We had everything from local scallops to prawns to suckling pig to smoked lamb, asian pork, pate and the best of dark chocolate and the flavours on each plate perfectly balanced. It was flawless. After dinner Joe and Michael took us to Yeats Tavern run by the Davis family and we had a great night there sampling the very best of local hospitality. We sang, danced and chatted into the night!

All in all I can only heartily reccommend and thank all those involved in the So Sligo Food Festival and indeed our trip to Sligo.

Hope you enjoy cooking your way through the recipes!

Edward

Cookery Demonstration
Course Contents:

Multi Seed Brown Bread
Spaghetti with Sweet Chilli Prawns
Cheesy Beef Burgers with Red Pepper & Tomato Salsa
White Chocolate & Raspberry Trifle

For more recipes & top culinary tips check out
www.edwardentertains.com

Edward’s Multi Seed Brown Bread

Everybody has their own unique recipe for brown bread and this is mine, which i think is perfect for all your requirements. This bread has a nice firm and crusty exterior and a nice spongy centre which makes it nice and moist. Sometimes I add in some pine nuts, diced dried apricots or sultanas which add an unusual finish to the bread also.

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.
3 Tablespoons mixed seeds (pumpkin, sesame, poppy, sunflower)

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.
Add two tablespoons of the multi seed mixture to the bread.
Pour into a greased 2lb loaf tin and smooth the top of the bread with a wet spoon.
Sprinkle the remaining seeds on top of the bread and bake in the oven for 1 hour.
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)

Fresh milk mixed with lemon juice or natural yoghurt could also be used. Once you have added the juice of the yoghurt just give it a stir and leave it to rest for a few minutes.

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
4-5 tablespoons sweet chilli jam
3 tablespoon crème fraiche
1 tablespoon flat leaf parsley/coriander-torn roughly
Juice of ½ lemon
½ glass white wine
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 chili 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)

Spiced Beef Burgers with
Tomato & Chilli Relish

I simply adore this recipe for homemade burgers. I love to have a burger at least once a week and with some much different flavouring you can experience a different burger every time you indulge. The recipe we have listed will make 8-9 substantial sized burgers so you can wrap them up in cling film and freeze some until they are required. Also if you wish use this recipe to make meat balls to serve with tomato enriched spaghetti.

1 ½lb/700g lean minced beef
1 medium sized onion-finely diced
2 cloves garlic
2oz/50g breadcrumbs
2oz/50g grated cheddar & mozzarella cheese
1 tablespoon sweet chilli jam
1 large egg
Freshly chopped parsley
Seasoning

Additional Ingredients:
Floured baps
Mixed lettuce leaves
natural yoghurt mixed with Sweet Chilli Sauce

Put the minced beef into a large mixing bowl.
Add in the finely diced onion and garlic.
Mix in the breadcrumbs, cheese and chopped parsley together with the tomato ketchup.
Season the mixture with a little salt and pepper.
Add in the egg and mash the mixture together with your hands using the egg as a binding agent.
Divide the mixture into 8-9 pieces and using a little plain flour shape them into your desired shapes about ½ inch thick.
Barbecue on either side for 2-3 minutes or until sealed evenly.
Transfer the burgers to a cooler part of the barbecue and allow them to continue cooking for approximately 12-15 minutes (depending on your barbecue) until they are fully cooked. Cut one in the centre just to make sure they are cooked, as undercooked mince is a high risk product.

Serve on some toasted floured baps with the tomato & chilli salsa.

Tomato & Chilli Salsa
This is a delicious condiment to have ready in the fridge to serve with any hot or cold meat items. I love to use it on top of some toasted breads as a spiced bruschetta option.

1 red pepper
1 medium sized red onion-diced
2 garlic cloves-crushed & chopped
4-5 leaves basil
Approximately 20 red cherry tomatoes-halved
3 ½ floz/100ml rapeseed oil
1 fresh red chili
Juice of ½ lime
Seasoning.

De-seed the red peppers and cut into very fine dice.
Cut the red chilli into small dice also and add to the red pepper.
On a hot pan cook the red peppers for a little less than a minute-Just to soften them ever so slightly but be sure not to over cook them as they tend to disintegrate and loose their vivid colour. Transfer to a large mixing bowl and allow to cool.
Chop the red onions into small dice.

When the red pepper and chilli mixture have cooled, add in the diced red onion and halved tomatoes, crushed garlic. Tear the basil leaves into the mixture also.

Season the mixture with a twist of black pepper.
Pour on the olive oil and lime juice and mix well.
Store in the fridge until required.

STORAGE:
You can store this product in your fridge for three days.

White Chocolate & Raspberry Trifle

Well worth the extra effort required. A real Sunday lunch treat!

Jam Swiss roll:
4 eggs
4oz/110g sugar
4oz/110g self raising flour

Fresh Egg Custard:
6 egg yolks
½ pint milk
½ pint cream
½ vanilla pod
5oz/150g white chocolate
1 dessert spoon corn flour
3oz/75g sugar

Garnish:
4 dessertspoons fresh raspberry jam
8oz/225g fresh raspberries
2oz/50g caster sugar
100ml good quality sherry
250ml freshly whipped cream
2oz/50g flaked almonds

To make Jam Swiss Roll:
Preheat the oven to 180C/350F/Gas Mark 4.
Grease and line an oblong (13 x 9 inch) tin with parchment paper.
In a mixing bowl beat the 4 eggs with the sugar for the sponge base. It should become very light and aerated. The whisk should leave a figure of eight pronounced on the surface of the mixture when the whisk is lifted out of it.
Gently fold in the sifted flour with a metal spoon. Be very gentle so as not to knock any of the generated air out of the sponge base but also ensure that all of the flour is incorporated. Pour the mixture into a prepared Swiss roll tin.
Bake for 20 minutes, until well risen and golden brown and take the sponge out of the oven.

Before the sponge is fully cooled, invert it onto a sheet of parchment paper dusted with extra caster sugar (50g) and use a rolling pin roll it over it to flatten it lightly and then spread with a thin layer of raspberry jam.
Carefully roll the Swiss roll up from the longest side rather than from the shortest.

Slice in thin slices and arrange in individual glasses or a large bowl making sure that the glass or bowl is fully lined all the way around. Retain a little of the sponge for the middle if you so desire.

Sprinkle with some fresh raspberries, additional jam if desired, and a generous helping of sherry. Do a few layers of the sponge if you wish.

Meanwhile make the custard:
Split the vanilla pot lengthways and with a small sharp knife scrape out the seeds of one half of the vanilla pod. Put the seeds and the half pod into the milk and cream in a large saucepan. Wrap the remainder of the vanilla pod and retain for later use.
Bring milk, cream and vanilla pod to the boil.

Meanwhile in a large spotlessly clean bowl and using a whisk beat the egg yolks, sugar and corn flour together until light and creamy. Spend about 2 minutes on this process.
Pour boiled milk and cream mixture onto the eggs and mix well.
Add in the white chocolate
Return the mixture to the saucepan and cook until the mixture can coat the back of a wooden spoon. It is important to stir the mixture at all times to prevent it from curdling. This process should take no more than 2 minutes on a very gentle heat. Do not allow the mixture to boil at this time. Taste the custard at this stage to make sure that you can not taste the corn flour. If you can, return to the heat and stir continuously on a low heat for another minute or so.

Pour the custard over the sponge mixture and allow to cool for a couple of hours or overnight. Cover with a disc of parchment paper or cling film to prevent the formation of a crust,

Pipe some whipped cream on the top and sprinkle, if desired, with some flaked and toasted almonds.
Alternatively arrange with a little more fresh fruit.

Additional Notes:
If you wish you can put a spoon or two of sherry into the custard for an increased flavour.

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Spaghetti with Sweet Chilli Prawns

This morning I was back on Ireland AM cooking up a quick supper option. I get so many requests for recipes that are quick and easy to prepare so I thought I would dedicate my slot this morning to something of that nature.

Hope you have fun trying out the recipe!

Here’s a video link if you need a little tutorial!

http://www.tv3.ie/ireland_am.php?video=48562&locID=1.65.74

Spaghetti with Sweet Chilli Prawns

www.edwardentertains.com

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 cooked 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
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 heat quickly for about 2-3 minutes.
Pour in the lemon juice .
Next pour in the crème fraiche and chili 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)

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