My American Trip

The Student Organisers, Julie Doyle & I at Ferris State Hospitality Gala


On March 20th I departed the Emerald Isle for the Emerald Isle. Let me explain: I had been invited out by Julie Doyle (and her team) to the Ferris State University Hospitality Gala which had the Emerald Isle theme. As the trip grew closer over the recent months i had a mixture of delighted, excitement and nervousness in equal measure but all that being said, there i was sitting on the plane and i’m off..up, up and away!!!

I had my itinerary, which looked good and busy (just the way i like it) and now that i was on route i was greatly looking forward to the trip. I had an eight hour flight to Chicago with Aer Lingus-of whom i could not speak highly enough. From the moment I checked in at Terminal 2 in Dublin until they deposited me back safely again almost a week later they carried out their tasks with military precision and with the grace, charm and panache for which they are renowned. When i got to Chicago i had a three hour stop over before i took my connecting flight to Detroit.
I had been told by Julie that someone would be waiting to meet me at the Airport and true enough when i arrived there was a gentleman holding an ‘Edward Hayden’ banner. I always wanted to see this (just like at the movies) and now here it is… Yes that’s me!!
The gentleman driver took me to Sheraton Detroit Airport Hotel which was a wonderful venue for my first night. It was now evening and i was pretty wrecked so i had decided that i was going to go straight to bed to prepare for the following day. The management team had left lovely welcome notes in my room and the chef had prepared a wonderful anti pasta platter which was lovely to nibble on.
The next morning after breakfast as i waited in the Lobby the full management team, headed up by Rich Fenton, came out to meet me and chat about my trip. This was really lovely and i was delighted to have my photograph taken with them.
Amy Dorey, Professor at the Ferris State University together with Brittany came to collect me and brought me to the Henry Ford Museum where Jennifer Lizbinski escorted us around and showed us the full museum and explained to us the different elements on display. It was a most interesting trip. After that Jennifer told us about a very authentic American bar where we went and had the quintessential hamburger & fries. I felt like i was in the burger joint in the film ‘Grease’. Incidentally our waitress was a little like Rizzo!
After that we headed to the Auburn Hills Marriott Pontiac Hotel at Centre point where we had to prepare for the NACE March event. This is the national conference of catering executives and i was giving a 90 minute presentation about myself, my education, and career and about the Irish food and hospitality industry. I was also giving a little cookery demonstration of my deep filled apple 7 rhubarb crumble cake.. They loved it! The evening went very well, it was great to meet the different people at the event and they all brought something different to the party; there were party planners, florists, chefs, musicians, managers, hoteliers and hospitality students.
Plans for Thursday was to head towards Ferris State University in Big Rapids to meet (again) the delightful Julie Doyle. Before that we stopped off in nearby Grand Rapids to have a look at some luxury hotels there and have some lunch. We toured the JW Marriot & Anway Grand Plaza hotels and they were really something else. Truly magnificent!
We then headed to Ferris state and it was great to meet with Julie again. Over the last two days on the road trip i feel like i had got a good insight into the work that Julie does and what i had discovered on those days (and indeed subsequent days of the trip) is that everybody adores her. She is suitably well connected and is the shining bastion of the hospitality department in Ferris State and has worked extremely hard through the years to create the programme that is there today.
Thursday afternoon was spent preparing for our exclusive cookery class the next morning. We were having an Irish themed cookery demonstration so we needed to prepare. After that i was brought to what was to be my resting place for the next two nights and that was The Rustic Gate, which was a most interesting venue indeed. That evening at the Rustic gate all of the chefs and some of the organisers were meeting for an informal dinner at the Rustic Gate. Sharon, the chef/patron had created a lovely supper of pulled pork & chicken, potato salad, feta cheese salad, hummus, crudités, brioche and some green salad. It was finger licking good and we dined, chatted and had a few beers on the terrace. It was truly sensational.
On Friday morning my assistant for the week (the lovely Kim) collected me and brought me to the university for the cookery class. The second part of the Julie & Sheryl group (i.e Sheryl) had arrived last night and was at the class today, as indeed was the wonderfully talent Sharon from the Rustic Gate. The class went really well and it was a really lovely group and we all dined on the food we demonstrated. Back to the Rustic gate to relax a little before the main event-The Hospitality Gala!
I heard so much about the hospitality gala event but i was still unsure of what it actually was. What i did know that this year’s event had the theme of ‘An Evening at Emerald Isle’ and i am making a key note speech? The event was entirely student led and it was absolutely fantastic. In my mind i thought about the stereotype that we have and i was expecting dancing leprechauns and green as far as the eye could see. When i went into the dining area (having walked through the lush enchanted forest) i was gobsmacked! The room was laid out fantastically. The room at the hotel looked like it was set up for a medieval banquet. It was truly breath taking. The band was on stage singing ‘Dirty old town’ and ‘the rocks of bawn’-the students had left no detail to chance and everything was superbly organised and executed.
As people mingled around the room they were served traditional mead, Irish stewers (skewers with lamb, carrot, onion), oysters, quiches, sausages, puddings etc before being seated for the formal dinner. The meal was fantastic and again everything was 100% authentic and student led. (see menu below).
An entire ensemble of Irish Dancers took to the stage with a wonderful performance. It felt just like home. I had some lovely company at my table and we all had a wonderful evening. My speech was short and sweet and covered a little about Irish Culture, cuisine & hospitality.
Also at the event was a live twitter feed, a silent auction, flaming Irish coffee demonstrations and some presentations to students and faculty members. A night to remember and the party continued into the night!
The next morning, after the alumni breakfast, i headed on the next leg of the journey to Chicago with Ben Powell who was going to give me a whistle stop tour of all the hot spots. Everyone had old me i would have a great time with Ben and indeed i did. We took in some light retail therapy before heading to the very prestigious Signature room which was on the 95th floor overlooking the whole of Chicago. We had a wonderful dinner there. We shared a Shellfish tasting platter for two for starter, i then moved onto a surf & turf (steak & Lobster) with sautéed sprouts and carrot bread pudding followed by a delicious chocolate opera cake. Ryan our waiter for the evening had told the chef i was visiting from Ireland so the chef send out lovely greetings and an Irish flag on my dessert. After dinner (instead of retiring fro the evening) we went to a late night comedy club where we saw ‘The Second city’s history of Chicago’. It was really funny and was a perfect end to a lovely day.
The next morning after breakfast we drove to a very exclusive members only country club, which we toured and enjoyed a delicious lunch. After that we headed to the airport and as i was all glammed up for the country club i changed my clothes (very glamorously in the airport toilet!) and boarded the plane for home! It was a superb trip which i thoroughly enjoyed.

Before i conclude this piece i want to thank most sincerely (and i hope that i leave no one out) The wonderful Julie Doyle for inviting me over and organising the entire trip for me (and also for waiting patiently for my delayed email & Skype responses!), Amy Dorey for all her kindness and hospitality, Mickey Albright , Kaky and the full team at the hospitality section of Ferris State University. To Amy & Brittany & Ben who were riding shot gun on all the road trips thanks so much! Thanks also to Kim for picking me up and collecting me during my time in Big Rapids! To Ben for definitely showing me all Chicagos hotspots full credit and heartfelt thanks!
Also full credit and thanks to the students for all their hard work and for making me feel welcome and part of their gala event. To Adam, Brianne, Steven, Kristen, Chelsea, Brittany, Garrett, Carmen, Anthony, Micheal, Andrew, Kim,, Katie & Ketelyn thanks you so much.
Finally thanks so much to the Sheraton Detroit Metro Airport Hotel, Auburn Hills Marriot Hotel & to the three lovely ladies at the Rusctic Gate. Sharon, Pat & Marcia have a wonderful business and do such a wonderful job and during my time there made me feel most welcome. Their chats, delicious food and warm hospitality shall never be forgotten.

And so there is is..my report on my ‘American Dream’!

Evening in the Emerald Isle
March 23rd, 2012
Appetizers
Assorted homemade sausages
(Seafood, lamb, and Beef)
Donegal Pie
irish “stewer”
Traditional irish stew on a skewer with a pickled onion
Irish Bangers in a Blanket
Mussels with Bacon and irish Ale onions
Soup
Creamy Braised Leek & potato soup
with oatmeal croutons

Salad
Roasted Sweet Apples & Golden Beets Salad
Served on a Bed of Kale with Cashel Blue Cheese & Honey Vinaigrette

Sorbet

Traditional Tri-Color Irish Flag
Flavors are Represented in Kiwi, Mango, & Coconut

Entrée Stations
Scallops in Lobster Sauce Shepherd’s Pie
With fresh fennel, citrus zest and roasted Garlic mashed Potatoes
Guinness Irish Pork Loin on Warm Apple Slaw with Irish cream Glaze And roasted vegetables

traditional corned beef topped with lemon parsley sauce
served with sautéed Brussel Sprouts & Potato Medley

Planked salmon with Jamison glaze colcannon

Dessert
Assorted Savory truffles
Guinness Stout, Irish Whiskey, & Banana Toffee
Authentic Flaming Irish Coffee

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Happy St. Patrick’s Day!

If you are looking for a great lunch option for today-THIS IS IT!

Happy St. Patricks Day!

Honey & Mustard Glazed Bacon
(Serves 6-8)

A Perfect St. Patricks Day Option. I simply adore bacon either hot or cold and leftovers of this recipe are great to use for a delicious sandwich or why not just make this gazed bacon and serve it hold for home christenings or confirmations.

1 loin of bacon (approx 2kg)
1 tablespoon wholegrain mustard
2oz/50g brown sugar
6 dessertspoons of honey
12-15 cloves
2floz/50ml water

Place the bacon in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 1 ½ hours until completely tender.

Preheat the oven to 180C/350F/Gas 4.

Remove the bacon from the water and allow to cool for 15 or 20 minutes.

Transfer the meat to a baking dish or roasting tray.

With a sharp knife make some incisions in the fat of the bacon in a criss-cross pattern-This will give a nice professional finish to the dish later on.

Stud the cloves into the ham in a relatively uniform pattern.

In a small saucepan place the water, honey, mustard and brown sugar and allow them to come gently to the boil. When they boil pour it over the clove studded loin of bacon and transfer to the oven for 15-20 minutes or until the bacon has achieved a nice crunch crust.

Allow to cool slightly before serving.

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Cooking In Kilkenny Castle

Kilkenny Castle Cookery Demonstration

Well today was the first ever open day at Kilkenny Castle with lots of free activities arranged for anyone who wanted to stop by. It was a wonderful day and had a real ‘feel good’ feel to it.
I was asked to close the event with a cookery demonstration which went great.

The recipes I demonstrated I now attach herewith for your reference and trials!

Happy Cooking!

Edward

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 coarse 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!


Red Lentil & Vegetable Soup

This is a different style of soup than the others in that it is a chunky broth style of soup. The lentils add a depth of flavour but because they are a thickening agent we do not add them too early in the cooking process or in too plentiful a supply.
We are leaving it chunky in this incidence but you can blitz it just like the rest of them.

5oz/150g red lentils
1 large carrot (peeled)
1 large onion (peeled)
2 sticks of celery
1 leek
3 cloves of garlic
5 rashers of bacon
2 sprigs of fresh thyme
1 ½ pints/850ml vegetable stock
1 rounded teaspoon chilli flakes (optional)
1 tin chopped tomatoes
½ teaspoon tomato puree

The first and perhaps hardest task is to prepare all of the vegetables.
Peel the relevant vegetables and dice them all into small dice and set aside.
Dice the bacon into small pieces also and set aside.
Peel and crush the garlic.

Heat a large saucepan with a drizzle of oil. Add in the crushed garlic, bacon and diced vegetables and sauté gently for 8-10 minutes. Add the red lentils and sweat them off with the vegetables for another minute of two. At this stage mix in the tomato puree, chopped tomatoes and thyme sprigs. The chilli flakes can be added at this stage also if you are using them.
Next mix in the vegetable stock and bring the mixture gently to the boil.
Season the soup at this stage.

Reduce the soup to a gentle simmer and cook until all of the vegetables are soft and tender.

Transfer to a serving bowl and garnish with a sprig of flat leaf parsley.

Serve with crispy breadsticks.

Rich Lamb Casserole With Gratin Topping

This is a real winter warmer, perfect for those fast approaching winter days. If you want to cook this in its entirety on the range without the gratin topping feel free to do this also. Sometimes I would use a creamy potato topping instead (much like a cottage pie effect) and this also works wonderfully well. As with all slow cooked dishes it is delicious on the next day as well. It takes a bit of time to prepare but it is definitely worth the effort.

1 tablespoon oil
2lb/900g stewing lamb-cut into cubes
2 medium onions-diced
3 cloves garlic-chopped
2 large carrots-cut into cubes
7oz/200g turnip-cut into cubes
8-10 button mushrooms-sliced or quartered
2 tablespoons plain flour
Tiny pinch cayenne pepper/smoked paprika
800ml/1 ½ pints well flavoured chicken/beef stock-approx
½ glass red wine
3-4 spring of fresh thyme
1 tbsp tomato puree
1 tbsp Worcestershire sauce
Salt and ground black pepper

Topping:
4 large potatoes-peeled and thinly sliced
1oz/25g butter-melted

Heat a large saucepan with the oil over a gentle heat and add in the diced lamb and quickly seal the meat all over. Once the meat has browned off (approx 4-5 minutes) add in the button mushrooms, onions, garlic, carrot & turnip together with a little salt and pepper. Cook for a further moment or two.

Next mix the flour with a little cayenne pepper and add this to the lamb mixture in the saucepan and use it to coat all of the beef and vegetables with the flour -This will give a fluffy dry coating to the contents of the saucepan. Do not worry about the flour browning off as this will just give a good colour to the sauce later on.

Gradually pour in the stock (which you should have brought to the boil) and stir continuously until the sauce begins to thicken. Add in the red wine, tomato puree, thyme sprigs and Worcestershire sauce now and allow the entire mixture to come to the boil. Once the mixture comes to the boil, reduce the heat and simmer for 1 ½ -2 hours until the beef is tender.
Preheat the oven to 190C/375F/Gas Mark 5.
Transfer the entire mixture to a large casserole dish and allow to cool slightly.

Arrange the thinly sliced potatoes on top of the cooled mixture in a decorative fashion. Brush with the melted butter and pop into the oven for 25-30 minutes until the potatoes are cooked through. Sprinkle with some chopped parsley.

Baked Fillet of Pork, Wild Mushroom Cream Sauce

Fillet of pork is a really indulgent option and people often wonder what the best way to cook it actually is. Here we attempt to demystify a very delicious dinner party favourite.

1lb/450g Fillet of pork –cut into 4 pieces
2 sprigs thyme
100ml stock/white wine

Wild Mushroom Cream Sauce:
7oz/200g mixed wild mushrooms
2 shallots-thinly sliced
2 cloves of garlic-crushed
7floz/200ml pouring cream
7floz/200ml chicken stock
½ measure of whiskey
1 tablespoon snipped chives
3oz/75g blue cheese

Heat a pan until smoking hot. Brush with a little oil.
Place the medallions of pork on the pan. Cook for about 2-3 minutes each side
Add some white wine/stock to the pan together with the thyme and transfer to a preheated oven (180C/350F/Gas Mark 4) for 15-20 minutes until pork is thoroughly cooked..

Meanwhile quickly make up the sauce.
Heat a deep based pan with a little butter and then add the crushed garlic, sliced shallots and mixed wild mushrooms. Cook gently until they are all softened down.
Next add in the whiskey and allow that to bubble up a little.
Next pour in the cream and the stock and allow the entire mixture to come to the boil. Crumble in the blue cheese and this will thicken the sauce for you.
Continue to simmer for approximately 5-10 minutes and then season as required.
Scatter in the snipped chives.

Serve immediately with the baked pork.

Suitable Accompaniments:

Sometimes I like to serve this dish with some creamy mashed potatoes and some sautéed spinach.

Wild Berry Crumble

A crumble is a very traditional dessert but one which is always very popular. This dessert can be frozen very successfully and retained until required at a later stage.

Sweet Pastry:
10oz/300g plain flour
5oz/150g caster sugar
5oz/150g butter
1 large egg

If making pastry in a food mixer:
Put all ingredients into mixer and mix until bound together.
Wrap in cling film and allow to rest.
Use as required.

If making pastry by the ‘rubbing in’ method:
Place the sifted flour in a large bowl with the caster sugar.
Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Beat the eggs together and add to the dry ingredients and bind it together.
Wrap in cling film and allow to rest.

Compote:
2 large cooking apples-peeled and diced
4 sticks rhubarb-diced
5oz/150g mixed berries
50g caster sugar
1 tablespoon water
Bring to the boil for 3-4 minutes. Allow to cool down.

Crumble:

200g porridge oats
110g butter-melted
125g brown sugar
Pinch cinnamon
2oz/50g flaked almonds

Rub all ingredients together.

Line a buttered tartlet mould with sweet pastry.
½ fill with apple and mixed berry compote
Scatter with some of the crumble topping
Bake in a hot oven for 25-30 minutes (190C/375F/Gas Mark 5)

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Ireland AM Recipe-Beef, Chilli & Sweet Potato Casserole

Beef, Chilli & Sweet Potato Casserole

Video Link:
http://www.tv3.ie/ireland_am.php?video=46041&locID=1.65.74

www.edwardentertains.com

This is simply delicious and as with most dishes of this nature it tastes even better the next day!

1 ½ lb/700g diced stewing beef
1 tablespoon oil
1 teaspoon of sugar
1 teaspoon of ground cumin
1 teaspoon dried mixed herbs
1 teaspoon of ground cinnamon
1 teaspoon chilli powder
1 medium sized onion
3 cloves of garlic
2 sweet potatoes-cut into cubes
1 tablespoon plain flour
1 tin chopped tomatoes
1 pint/600ml beef stock-approx (see top tip)
Small tin chickpeas (optional)
2oz/50g raisins
Zest of 1 orange

Mix together the mixed herbs with the spices (cumin, cinnamon, chilli powder) and the sugar.
Toss the beef pieces in the spice mix, adding the oil to coat the spice to the beef

Leave the meat for 20 minutes and then fry off the meat on a large pan until all of the meat has been browned evenly.

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

Next add the onions, garlic and sweet potato until well browned (approx 3-4 minutes)
Add the plain flour and stir this with the vegetables for a moment or two.
Mix in the chopped tomatoes with the beef stock

Pour all of this deliciously fragrant sauce into the casserole dish, d pop into the oven and cook for 1 ½ hours until the meat is tender. Check the dish every 20 minutes to give it a stir and if you feel the mixture is becoming too dry add in some additional stock.

Just before serving add the chickpeas, raisins and orange zest.

Serve immediately, sprinkle with some toasted almonds and/or natural yoghurt.

Top Tip:
This dish is all about the meat and the vegetables lightly bound in a deliciously fragrant sauce. If you would like some additional sauce you can add in some additional stock to generate some more sauce.

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It’s Shrove Tuesday!!!!!

Get into that kitchen & rattle those pots & pans

Crepe Suzette
I think it is important to have a good pancake recipe up your sleeve when it comes to pancake Tuesday. This recipe will see you through all your pancake requirements!

8oz/225g plain flour
Pinch salt
1oz/25g caster sugar
2 large eggs
400ml milk
Grated zest of 1 orange

In a large mixing bowl sieve the flour and the salt together.
Break in the two large eggs and whisk continuously whilst adding the milk until a smooth batter has been achieved. Add in the grated orange zest and the sugar at this stage also. Mix thoroughly until combined and then transfer into the fridge to rest until required.

Meanwhile heat a pan until quite hot. Add a little oil or butter to the pan and then spoon in the pancake batter and swirl quickly until the entire pan has been covered with the batter.
Allow to cook for about a moment or two on either side until they are nice and golden brown. Store on a warm plate until required (between sheets of parchment)

Orange Sauce:
3oz/75g butter
3oz/75g caster sugar
4 tablespoons Grand Marnier or orange liqueur
Zest and juice of 2 orange

To make the sauce, put the butter in a small pan, add the sugar and whisk rapidly.
Add in the Grand Marnier the orange zest and juice. Bring to the boil, stirring continuously
To serve, put the crêpes in the sauce one at a time, folding them to make little triangles. Spoon the sauce over the crêpes to make sure they are all soaked with sauce.
If desired you can add a little additional alcohol at the table and ignite.

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The Perfect Pancake at IKEA

Well just a brief note to let you know that as Pancake Tuesday approaches and you are all getting ready for some tossing and flipping next week, I am getting ready to head for IKEA in Dublin this coming Saturday morning at 11am where I will be doing some demonstrations in store all morning in the kitchen and restaurant section of the store. I would love to see you there for the demos and lots of tastings!

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Sweet Chilli Chicken Noodle Salad from Ireland AM

Hope you enjoy trying out the recipe from Ireland AM.

Sweet Chilli Chicken Noodle Salad

When you are looking for the ideal healthy option to bring to work with you as a filling, yet easy to prepare option, this is the perfect option for you

4 “shells” of dried noodles
1 level teaspoon of dried crushed chilli flakes
2 chicken breasts-sliced thinly
5-6 mushrooms-sliced
1 red onion-sliced
1 ½ mixed peppers-chopped
½ cucumber-diced
A handful of cherry tomatoes
4 tablespoons of sweet chilli jam
1 tablespoon natural yoghurt/mayonnaise
Juice of 1 lime
1 dessertspoon oil
Chopped spring onions-for garnish

Optional additional ingredients:
Sesame seeds
Cashew nuts

Cook the noodles according to the packet instructions. When they are cooked strain them into a sieve and place them under cold running water and keep the water running until the noodles are completely cold. Transfer to a large bowl at this stage.

Place the sliced chicken into a small bowl with the chilli flakes and a little oil and allow to marinade in the fridge for at least an hour.

Stir-fry the sliced chicken for 4-5 minutes and then add in the vegetables (mushrooms, peppers, onions) for 2-3 minutes until warmed and softened slightly but still retaining their colour and slightly crisp. Ensure that the chicken is fully cooked.

Allow the chicken and vegetable mixture to cool down completely.
Mix the cooled chicken and vegetables into the blanched and refreshed noodles. Stir in the chilli jam, yoghurt/mayonnaise, oil, cucumber, cherry tomatoes and lime juice. Season accordingly.

Arrange salad on each plate decoratively and scatter with chopped spring onions or the seeds/nuts.

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TV3 Come Dine With Me

The hugely successful show Come Dine With Me is coming to Ireland for a new series onTV3. We’re looking for people over 18 years of age in SLIGO & LEITRIM and around, with a passion for cooking who want to demonstrate their cooking skills.

Over five days, five strangers, from all walks of life, take turns to host the perfect dinner party for each other. At the end of the week the most impressive host wins a €1,000 cash prize.

This is your chance to create the perfect dining experience. And YOU get to enjoy four nights dining out with the chance of winning the grand prize!

If you or anyone you know would like to take part then go to www.tv3.ie/dine and download an application form

or call ASAP and leave your name, age and contact details:

1530 999 499

(Calls cost €0.33 per minute, calls from other networks may vary. Terms and conditions apply.18+ Bill payers permission SP Oxygen8 customer care 0818286606)

For all T&Cs please see www.tv3.ie/dine

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Ireland AM Recipe Hot & Spicy Beef Curry

Well I was back on Ireland AM this morning after the new year. My slot is on every second Monday. This morning I decided to do a one pot wonder for these cool winter days. Hope you enjoy cooking the recipe. Let me know how you get on!

To see the recipe being recreated log onto
http://www.tv3.ie/ireland_am.php?video=44344&locID=1.65.74

Hot & Spicy Beef Curry
(Serves 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.

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
18floz/500ml 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.

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Christmas Cookery Class 2011

Each year in my home town of Graignamanagh, Co. Kilkenny I do a Christmas Cookery class, which always goes down a treat.

This year’s class takes place on Monday 19th December in Duiske College at 7.30pm sharp. The evening consists of a festive cookery demonstration and then a five course Christmas Dinner menu with wine. The total cost is €40.

Bookings now being taken on edward@edwardentertains.com or 059-9724359.

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