700g grated granny smith apple
3 large spanish onions grated
1 thumb ginger
1/2 pint white wine vinegar
360g white sugar
1 tbsp salt
450 g grated cooked beetroot
METHOD
add all ingredients to a pot(except beetroot) and reduce at medium heat
for aprox 1 hour until 90% of liquid is gone
now add beetroot and cook for a further 5 mins
Makes 2 small loaves
450g wholemeal flour
150g plain flour
1 tbsp bread soda
1 tbsp salt
3 tbsp brown sugar
1/2 litre buttermilk
2 eggs
150g soft butter
2 tbsp treacle
Method:
mix both flours, soda, salt & sugar,
rub in butter with fingertips,
make well/hole in centre & add eggs, buttermilk & treacle
mix well
put in lined bread/loaf tins
oven for 45-60mins at 165degrees
let cool/rest for 30 mins
>Ingredients:
>750g naturally smoked haddock
>200g Desmond cheese
>1 litre full fat milk
>1 small white onion studded with 4 cloves
>1 bay leaf
>300g Jerusalem artichokes (well scrubbed)
>100g unsalted butter
>100g plain flour
>baby spinach leaves
>dijon mustard
>dalkey mustard
>½ lemon
Method
1.Poach haddock on low heat in milk for approx 15mins, with onion and bayleaf. Remove fish and retain milk.
2.Melt 100g butter in pot
3.Add 100g flour and mix to a paste
4.Pour milk slowly onto paste, continuing to mix with wooden spoon until milk is incorporated in paste.
5.Simmer for 5mins to cook out flour. Sauce should be light and can be lightened by adding more milk to the mix
6.Add 1 tbsp dijon mustard & 1tbsp Dalkey mustard and stir
7.Crumble in smoked haddock in bite size pieces, heat through and season
8.Add a large handfull of washed baby spinach leaves & the juice of ½ lemon
9.Slice the artichokes, toss in olive oil and roast at 160 degrees for 20 mins or until tender, and add to the mix.
10.Divide into 6 dishes, sprinle with grated Desmond cheese & grill until brown
Serve with dressed mixed baby leaves, lemon & crusty baguette
Connemara ham
>30 wafer thin slices, use Serrano or Prosciutto from a local deli if you cant source Connemara ham
>Ryefields goats cheese or similar Irish creamy goats cheese
>Wild rocket
Flatbread:
>500g plain flour
>4 tbsp greek yoghurt
>4 tbsp extra virgin olive oil
>S&P
Method:
1.Mix all ingredients together in a bowl adding a little water till a dough forms
2.Knead lightly for mins
3.Rest for 1.5hours
4.Divide into 5 equal sized balls and roll out to 1/4cm thick and roughly 9 inch diameter
5.Brush each one with olive oil & chargrill or pan fry on good heavy pan
Onion Jam:
>3 medium red onions
>200ml glass of red wine
>75ml red wine vinegar
>75g brown sugar
>1 bay leaf
>5 tbsp balsamic vinegar
>S&P
Basil pesto:
>Handfull of fresh basil leaves
>50g pine nuts
>50g grated Desmond cheese (or Parmesan)
>S&P
>4 tbsp olive oil
Method:
1.Toast pine nuts on a flat tray in the oven till brown (7mins), leave ¼ to the side to use later
2.Blend all ingredients
To Serve:
Spread onion jam over flatbread, and layer ham on top.
Crumble goats cheese on top.
Cook in 180 degree oven for 10 mins.
Serve on a flat plate, drizzle with pesto and remaining toasted pine nuts.
Dress with wild rocket & sea salt
Ingredients:
>200g smoked Gubbeen
>750g puff pastry
>1 egg
>baby spinach leaves(handfull)
Onion Jam:
>3 medium red onions
>200ml glass of red wine
>75ml red wine vinegar
>75g brown sugar
>1 bay leaf
>5 tbsp balsamic vinegar
>S&P
Method
1.Sweat off onions in a hot pan with olive oil on a low heat(approx 10 mins)
2.Add remaining ingredients and put lid on pan
3.Cook for approx 90 mins till onions are red and sticky, adding a little water if mix looks dry
Parsnip puree
>3 large parsnips
>50g unsalted butter
>Sprig of thyme
>1 clove of garlic
>S&P pinch
Method:
1.Chop parsips in chunks
2.Sweat off in a pan with olive oil on low heat for 10 mins
3.Add enough water to cover the parsnips and simmer till soft
4.Puree in a jug blender till smooth
Sprouts:
>1lb bag
>6tbsp olive oil
>6tbsp balsamic vinegar
>S&P
Method
1.Peel outer leaves of sprouts and cut into quarters
2. Mix with oil, vinegar, S&P
3.Roast @160 degrees till al dente and a little crispy
Mushrooms:
>1lb of wild mushrooms
>handfull of baby spinach leaves-stalks removed
Method:
1.Roll puff pastry to 1/4cm thick
2.Cut into 12 rectangles 5cm x 2.5cm
3.Mark a 1 cm frame border on 6 of them and carefully remove the centre
4.Brush egg on bottom sheet and place pastry border on top
5.Brush the border with egg
6.Bake @180 for 15 mins or until puffed up & golden in colour
7.Divide and layer red onion jam & grated Gubbeen cheese between 6 puff pastry parcels. Apply jam first. And place in hot oven for 2 mins.
8.Saute mushrooms in a hot pan, add roasted sprouts
9.Season & spoon onto filled puff pastries
10.Serve on a flat plate with parsnip puree and spinach, dress with bay spinach leaves, olive oil and sea salt
