Organic salmon fillets, sprinkled with a little salt and pepper,
wrapped loosely in tin foil and cooked at 180 degrees for 12-15 minutes.
Heat a little groundnut oil in a large wok/pan over a medium heat and add 1 tbsp sesame oil, a little crushed garlic, finely sliced chilli, and the pak choi. Toss until coated and clamp a pan lid over them. Reduce the heat and cook for 5 minutes, tossing occasionally, until the leaves have wilted but the stem remain crisp.
We have been eating beetroot in many forms since our trip to Berlin in late December. The markets there were abound with it and it seems to me that in Ireland this wonderful vegetable is often ignored. I am not sure that we have shaken off many years of pickled beetroot from jars - I do have fond memories of it staining the cheese and onion crisps on my early 80's salad plate!
Last weekend whilst enroute to walk the hills we came across a lovely little rural market. It is called the Waterfall market and is close to Powerscourt Waterfall, Co Wicklow. The farm had lots of small (live!) animals which my children loved, including a baby dwarf-goat, some small donkeys and several breeds of hen. The farm shop sells hot teas, coffees and warm cups of homemade soup to local walkers as well as fresh farm eggs, home made bread, local vegetables and a lot more.
So we left with laden with beetroot, parsnip, leeks, eggs, two hot coffees and some delicious oat cookies.
And so to the beetroot...
My beautiful Russian friend makes a wonderful beetroot salad with finely grated steamed beetroot, mixed with pulped garlic and a little mayonnaise. She serves it with thinly sliced smoked salmon and slices of bread. Perfect for a winter appetiser.
And my other beautiful friend in Berlin, serves it cooked and sliced with a honey and balsamic dressing, some sharp feta and scattered with pine nuts, walnuts and sunflower seeds - really delicious.
So here is another beetroot option ...
I served it coarsely grated with garlic puree mixed with a beaten egg, a little sea salt and black pepper and fried on the pan and served with a large dollop of my favourite Glenisk natural greek yoghurt......the result was very near perfection.
For six small Beetroot rostis you will need(serves 2 as a starter or side):
4 small beets, peeled and grated
1 garlic clove, crushed
sea salt and black pepper
a little sunflower oil for frying
Peel the beetroot and grate it on the coarse section of a box grater.
Take the grated beetroot and place it in the middle of a clean tea towel which you are not attached to in any way. Twist the tea towel around the beetroot and wring it out over the sink releasing all of the beetroot juices. When you have the beetroot as dry as you can, place in a bowl.
Finely crush the garlic and mix it through the dry-ish beetroot.
Beat the egg and add a pinch of sea salt and black pepper and finally mix into the beetroot.
Warm the oil on a non-stick pan. Fashion the beetroot with your hands into small flattish patties and fry on the pan for 5-7 minutes on each side. They should be firm enough to flip over without too much fall out!
Set aside on a wire rack and continue until you have made small rostis out of all of the mixture.
These can either be served warm from the pan or set aside and warmed through in a hot oven before serving.
Add a dollop of natural Greek style yoghurt and enjoy.
I ate this with a medium-rare pan-fried fillet steak but this has the confidence and bold flavours to hold its own as a starter or served as a main course with perhaps some feta and a green salad.
I have been taking stock recently and with a renewed vigour I will be back here in a more regular fashion than I have been of late. My excuse is that I have been working full time and juggling that with looking after the boys and trying to keep the general running of the family machine to a stress-free level. I do however hold out hope that this newly imposed daily routine of 9-5.30pm will have me so organised that I will have time to come up with more recipes and experiments in the evenings. This is the plan!
Here's to a new-found optimism for my kitchen in 2012.
Now that the sunshine has gone and we are back to having to put lights on during the day, I thought you might like a bowl of this bright delicious soup to warm you to your toes. I also feel on deaths door today and am nursing heavy cold, partly inflicted by a weekend of party fun in Glenariff. and partly from not stopping for a few week!
Fire on and a bowl of this delicious soup is exactly what the doctor ordered.
I love cauliflower and think that it is completely underrated, along with turnips and parsnips, they seem the lonely forgotten vegetables on our winter stalls. So in support of cauliflower, you might like to try this or this or even this.
They are a member of the brassica family - turnips are the root from the species, cabbage, the leaves, and brocolli and cauliflower, the obvious flowers.
In this recipe, I roast the cauliflower along with the garlic as this intensifies the flavour and gives it a rich bold flavour but it is possible to just add it to the onion and stock and simmer gently until tender.
You will need:
1 large head of cauliflower
3 large cloves garlic, skin on
2 medium yellow onions
2 sprigs fresh thyme
salt and pepper
500ml home made chicken stock
Preheat the oven to 200 degrees centigrade
Break the cauliflower into florets and place along with the garlic on a roasting tray.
Drizzle with a little olive oil and toss the florets around.
Place in the oven for 20 minutes.
Meanwhile, finely chop the onion and add to the butter in a medium sized saucepan. Place over a medium heat and put the lid on, cooking until the onions are sweet and translucent.
Remove the cauliflower and garlic from the oven. When the garlic has cooled slightly, squeeze out the middle from the skin and add it to the onion. Add the cauliflower also.
Add the stock and the thyme sprigs.
Cook slowly on a medium-low heat for 15-20 minutes until the cauliflower is soft.
Take out the thyme sprigs and liquidise until you have a fine, velvety soup.
You can stir some finley grated hard cheese to this or perhaps a lump or two of gorgonzola. I added a little pear chutney which I had in the fridge. Made from conference pears(skin on) stewed for 10 mins in a little butter with apple chunks, raisins, 50ml of cider vinegar a cinnamon stick and some salt and pepper, this is delicious, sweet and wintry.
It has been over two weeks since I was last here because to be honest there has not been a lot of new or experimental cooking going on here. The kitchen has been slightly neglected in part due to the Great British Bake-Off, Masterchef, a spot of book publishing, a lot of legal reading interspersed with play dates for the boys and generally trying to make some attempt at keeping everyone fed, the house in order the pile of washing from multiplying as is has been known to do. Life is sometimes is like that here.
Today though, there was a pot of cauliflower soup in the hob simmering away gently, some spiced pear relish made and a rather good apple tart. It being the season for apples, the markets are abound with lots of amazing varieties, so having purchased some nice Bramleys, the boys and I set to work. It seemed like just the thing to do on a dark Autumnal day - light the fire and laze around in the smell of freshly baked apple pie.
I have fond childhood memories of apple tart, my mother making at least one a week. I especially remember at this time of year she used to wrap up some coins in tin foil and bake them in the tart. My little brother used to think that this was the most amazing thing in the world.
Most of my memories of him as a brother are pretty nasty and I will admit that my main aim as his (slightly) older sister was to do away with him. After several unsuccessful attempts, including pushing him as a toddler through the stair banister three metres onto the hall floor beneath (he was winded but survived), I suppose I gave up and resigned myself to the unfair life of having to share my parents with another sibling.
So as a kind of apology for being the most evil sister in the world for a few years during the late 70's and early 80's and out of the many fond childhood memories that I do have of him, we made apple tart with money in it, for Fergus.
Without my mother's tried and tested recipe to hand I decided to try out a recipe by Rachel Allen. It was quite difficult to work with the pastry initially and had to refrigerate it several times but the end result was very good. I also suffer from having a slightly over-hot and unbalanced oven so the edges got a little dark on half of it. None the less, it was very good, with large chunks of sweet bramley apple in the middle with just a faint hint of clove. Just watch your teeth on the money and be sure to warn anyone eating it!
You will need:
175g butter, softened
50g caster sugar ( I used exactly this and it was a little sweet and would use 40-45g in future)
2 organic, free-range eggs
250g plain flour
4 large bramley apples, peeled and cored
1 tsp ground cinnamon
1 large oven proof plate, lightly greased with butter.
Cream the butter and sugar together in an electric mixer until it is pale and fluffy.
Add one egg and continue to beat.
Beat the second egg in a separate bowl, pour half of it into the butter/sugar mix and set the other half aside for glazing the pastry.
Stir in the flour to the butter/sugar mix and using a dough hook, combine until you have a soft dough.
Tip onto a lightly floured surface and knead a little before dividing in two.
Shape each into a flat round just bigger than your hand.
Wrap in cling film and place in the fridge for an hour.
Lightly butter your tin/plate and place each piece of pastry on a floured surface.
Roll out the pastry so that the plate fits easily in the middle with a little overlap.
Place the bottom layer on the plate.
Quickly slice the apples into chunks and toss in the sugar. Fill the pie.
Toss over the cloves, a sprinkling of cinnamon and the tin-foil clad monies.
Roll out the top layer and using your rolling pin, drape the top over the bumpy apple filling.
Press down the two layers to seal and brush the top with the remaining half beaten egg.
Cut out a little v-shape in the top to let out steam.
Bake in the oven at 180 degrees (Gas 4) for 45 minutes until golden and delicious. Serve warm with freshly whipped cream or my husband's favourite, vanilla ice-cream.
The impatient gardener, although to be fair, I should say the only gardener in the house (clearly not me) arrived in with over a kilo of tomatoes last week of varying sizes and colours, ranging from a sort of granny smith green through to a peach and a dark velvety red.
To be honest the last thing I had time for was chutney making, however we were heading north for the weekend so that I could do this crazy thing, so actually the task of chutney making made my rest day not so tedious after all and it also took my mind off the impending pain.
So with the green tomatoes in the boot with the cunning kit, off we set.
Now I am afraid that I did not very exact amounts which resulted in a lot of liquid which had to be sieved and reduced but the end result is a sticky, sweet and sour jammy chutney which would be great with some baked ham or cold chicken. i have tailored the recipe in the hope that this will not happen to you, but there is plan b if you keep reading.
You will need for 6 x 200ml jars:
1.2kg multi-coloured tomatoes, make sure there are some red ones
400g onions, roughly chopped
300g light muscovado sugar
1 small hot red chilli, chopped finely
350g white wine vinegar
Cut the tomatoes in half and separate the green and orange from the ripe red ones.
Set aside the red tomatoes and place everything into the pan with the green and orange tomatoes.
Bring to the boil, turn down the heat and leave to simmer for an hour, giving the occasional stir to reduce the risk of the chutney sticking.
After about half and hour, add the ripe red tomatoes and continue to simmer until sticky and reduced - this should take another half hour.
If it doesn't look like it is thickening and is as jammy as you might like, remove the fruit out with a slotted spoon and place it in a clean bowl.
Bring the remaining syrup up to the boil and let it reduce and thicken for five or ten minutes.
Then return the fruit to the jammy liquid and then spoon into sterilized jars and seal.
Enjoy with cold meats or I think that a tablespoon or two of this might be a good addition to a beef stew or a big bowl of chilli. Enjoy and better luck next year with the gardening!
I made this delicious tart a few weeks ago. It was slightly labour intensive as I was making a starter and main course on top of it all and was in such a hurry to serve and subsequently eat it, that I forgot to photograph it. So I just had to make it again to share with you!
Figs are in their second season at the minute although alas in Ireland, it doesn't make them any cheaper as any you see in the shops have been shipped from France and Italy - an expensive and tricky pursuit as they must be picked when perfectly ripe and transported immediately as they do not continue to ripen once they are picked. So while elsewhere in Europe the market stalls are practically giving them away, in Dublin I am paying 1 euro a piece for a large ripe fig (although apparently Jack Roches on Meath Street has them for less than that). I have about four figs in the garden which are still the same size and shade of green as the tomatoes - stay tuned for green tomato recipes!
This tart makes a lovely accompaniment to morning coffee or as a light dessert as it's not too creamy or heavy. It especially appeals to me as a lover of figs and desserts which are not too sweet.
(from a recipe by Skye Gyngell)
Grease a 10" diameter shallow fluted flan tin with removable base.
Pre-heat the oven to 180 degrees
To make the Pastry base:
250g plain flour, sifted with extra to dust
125g unsalted butter, well chilled
1 egg yolk
2 tblsps chilled water
In a large bowl, rub the butter into the flour until it is the consistency of coarse breadcrumbs.
Add the egg yolk and a little of the water until the pastry comes together. Try not to use all the water as a damp pastry is harder to handle and will shrink more.
Bring the pastry together into a ball, wrap tightly in cling film and place in the fridge for 30minutes to rest.
Remove from the fridge and roll out (I used cling film below and above the pastry to roll out, see here).
Line the flan-tin, using the excess pastry to patch any holes or imperfections.
Place it in the fridge again for 30 minutes.
Remove from the fridge, line the base with parchment or tinfoil and baking beans.
Place the base into the oven and cook for 15 minutes. Remove the parchment or tinfoil and beans and cook for a further 10 minutes or so until the base is light brown and cooked through.
Set aside and allow to cool completely.
For the crème pâtissière:
320ml whole milk
3 free-range organic egg yolks
2-3 drops of good quality vanilla essence
3 tablespoons caster sugar
3 tablespoons of plain flour
15g chilled, cubed butter
In a large bowl, mix the egg yolks, caster sugar, flour and vanilla essence - I use a hand held whisk to ensure all the ingredients are well combined.
Warm the milk until you can just see steam starting to rise off it.
Take the milk off the heat and slowly add it to the sugar/flour etc. mixture in the bowl, whisking well while you are doing so. When all the milk is incorporated, turn all the mixture back into the saucepan and place over a low heat. Stir in a figure-of-eight pattern until the custard has thickened.
Immediately take off the heat and turn through a sieve to remove any lumps.
Using the hand-held whisk, beat in the butter until you have a smooth, sweet egg-yellow custard.
Set aside until completely cold.
When both base and mix are completely cold, spoon the crème pâtissière in an even layer into the base.
Slice the figs evenly in think slices and arrange in a circular pattern working from the outside to the inside.
Brush the figs with some warmed jam or jelly ( I used crab apple jelly) - this will give them a nice shine.
Enjoy in the last sunshine and warmth of the year.
I haven't felt much like writing these last few weeks. I have this deep down feeling that everything is in turmoil out there and I just want to hide in the house.
I do know that I wrote you a long post on Thursday about all sorts of things and I deleted every last word of it and just gave you a recipe for hake. I am sure that this left most of you pretty cold but it just sounded too much like a long moan. I suppose that you could conclude that I was having a bad case of the blues where you feel like life is just running past like one of those really long freight trains in America with the long lonely horn noises - I guess I was just feeling sorry for myself.
I have everything in the world to be thankful for so I will just shut up and get on with it.
On an energetic note, I have been putting in some hours training for the causeway coast marathon which is two weeks tomorrow so there has been a lot of pasta consumed here. I am hoping that the amazing scenery and a large dose of adrenalin will carry me the distance.
Another thing that cheered me up no end was meeting this nice blogger-ess for an ultra-good coffee at 3FE and you know what? Its really nice that to hear people say nice things about Dublin for a change. I then came home and in an act of patriotism, made some good old Irish soda farls. I can say with a hand on my heart that I will never buy these again. They are so simple to make that I am in shock that I haven't tried it before.
The recipe could not be more easy and I used this one from this nice new book which I will tell you more about in a day or so when I get more of a feel for it.
You will need:
225g plain flour
1 tsp baking soda
1 tsp salt
Combine the dry ingredients in a baking bowl and make a well in the centre. Pour in the buttermilk and working from the inside out, combine to form a sticky dough. Knead lightly into a ball and flatten out to about 1cm on a lightly floured work surface. Cut into either quarters or eighths, depending on what size you would prefer.
Heat a heavy bottomed frying pan on a medium heat and sprinkle with a little flour. Place on each little triangle leaving room at each side for turning. Cook for about 5 minutes on each side until golden brown. Set on a wire rack to cool or better still, serve immediately with (a lot of) butter.