Tuesday, 3 July 2007

Portumna Forest Picnic Recipes



CARROT CAKE
MAKES 6-8 9INCH CAKES 


3 TSP NUTMEG
3 TSP CINNAMON
4 TSP BREAD SODA
4 TSP BAKING POWDER
3LBS FLOUR
3LBS BROWN SUGAR/ORGANIC SUGAR
1 LB SULTANAS
41/2 LB GRATED CARROT
42 FLUID OZ SUNFLOWER OIL
18 EGGS

MIX WET INGREDIENTS INTO DRY INGREDIENTS

BAKE AT 180C FOR APPROX 1HR-1 1/2 HRS

FROSTING

175G CREAM CHEESE
50G BUTTER/STORK
JUICE AND ZEST ½ LEMON/LIME
350G ICING SUGAR
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SPICY PARSNIP SOUP 

1 TBSP OLIVE OIL
1 ONION, PEELED AND CHOPPED
2 CLOVES GARLIC, PEELED AND CRUSHED
1 TSP GROUND GINGER
1 TSP TOASTED GROUND CUMIN
1 TSP GARAM MASALA
4 LARGE PARSNIPS (ABOUT 800G), PEELED AND CHOPPED
FEW KNOBS OF BUTTER
600-800ML HOT VEGETABLE STOCK OR BOILING WATER
SEA SALT AND FRESHLY GROUND BLACK PEPPER
150ML COCONUT MILK AND 50ML CREAM

METHOD
HEAT THE OIL IN A LARGE PAN AND GENTLY SAUTÉ THE ONIONS FOR A FEW MINUTES. ADD THE GARLIC AND SPICES AND STIR THROUGH.

ADD THE PARSNIPS AND A FEW KNOBS OF BUTTER. GIVE THE MIXTURE A STIR, COVER THE PAN WITH A LID AND COOK OVER LOW HEAT FOR 10-15 MINUTES UNTIL THE PARSNIPS ARE SOFT.?

WHEN THE PARSNIPS TURN SLIGHTLY TRANSLUCENT, POUR IN ENOUGH HOT STOCK TO COVER THE VEGETABLES. BRING TO THE BOIL AND SEASON WELL. ADD THE COCONUT MILK AND CREAM,.

LIQUIDISE THE SOUP IN A BLENDER UNTIL WELL PURÉED. FOR A VERY SMOOTH RESULT, PASS THE SOUP THROUGH A FINE SIEVE, BACK INTO THE PAN. REHEAT AND ADJUST THE CONSISTENCY AND SEASONING, ADDING A LITTLE MORE HOT STOCK OR BOILING WATER IF IT IS TOO THICK. 5 SERVE WARM WITH A DRIZZLE OF OLIVE OIL AND A GRATING OF BLACK PEPPER.
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HONEY POLENTA CAKE 
FROM NIGEL SLATER

220GM BUTTER
220GM SUGAR
150GM GROUND ALMONDS
150GMS WHOLE ALMONDS
3 LGE EGGS
150GM POLENTA
1 TSP BAKING POWDER
ZEST AND JUICE OF LARGE ORANGE
12 GREEN CARDAMOM PODS
20CM SPRINGFORM TIN

SYRUP 
JUICE OF 2 LEMONS
JUICE OF 2 ORANGES
4 TBSP HONEY

PLACE WHOLE ALMONDS IN BOWL POUR OVER BOILING WATER, REMOVE AND SLIP OFF SKINS. BLITZ IN FOOD PROCESSOR TO CHOP, NOT TOO FINE.

CRUSH CARDAMOM PODS, REMOVE SEEDS AND POUND TO FINE POWDER

CREAM BUTTER AND SUGAR. BEAT EGGS AND ADD TO MIX WITH ALL OTHER INGREDIENTS INCLUDING SPICE.

PLACE MIXTURE IN LINED TIN.

BAKE FOR 30MINS AT 180C THEN TURN DOWN TO 160C FOR FURTHER 25-30MINS.

PLACE SYRUP INGREDIENTS IN SAUCEPAN, BOIL FOR 4-5MINS TO FORM A THIN SYRUP.

SPIKE TOP OF CAKE WHILE STILL WARM AND IN TIN . SPOON OVER WARM SYRUP.

LEAVE TO COOL

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LEMON AND CUMIN BISCUITS 
MAKES 30 BAKE 170C

300GM CASTER SUGAR
125GM BUTTER
2 EGG YOLKS
ZEST 2 LEMONS & 4 TBSP LEMON JUICE
2 TSP GROUND CUMIN
300GM PLAIN FLOUR
1 TSP BREAD SODA

CREAM BUTTER AND SUGAR. BEAT IN EGG YOLKS.

MIX IN FLOUR, SPICE, B SODA AND ZEST AND LEMON JUICE.

FORM INTO 2 NARROW LOGS REFRIGERATE FOR 30 MINS.

CUT INTO DISCS ONCE COLD AND BAKE FOR 10 MINS APPROX

LEAVE ROOM BETWEEN BISCUITS ON BAKING SHEET AS THEY SPREAD.

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SEA SALT CRACKERS
MAKES ABOUT 130 


700GM STRONG WHITE FLOUR
2 SACHETS DRIED YEAST
10GM SUGAR
2 TSP SALT
25GM BUTTER
425MLS APPROX TEPID WATER

MAKE DOUGH BY MIXING ALL INGREDIENTS TOGETHER. KNEAD DOUGH FOR 5 MINS. ALLOW TO RISE IN WARM KITCHEN UNTIL DOUBLE IN SIZE .



Thursday, 10 May 2007

Seashore Foraging Recipes

Chocolate Carragheen with Irish Coffee Sauce
 Made by Cobie

600ml/1 pint full cream milk
20g/3/4oz carragheen moss
250g/9oz sugar
115g/4oz plain chocolate
2,5ml/1/2tsp groundnut oil
90ml/3floz water
250ml/8floz strong coffee
15ml/1tbsp Irish whiskey
grated chocolate to decorate
lightly whipped cream to serve

1)Pour the milk into a heavy based saucepan.Add the carragheen moss and 25ml/1oz of sugar.Bring to the boil.Reduce the heat and simmer for 15min.
2)Meanwhile, using a sharp knife,chop the chocolate into small pieces or grate roughly.Remove the milk from the heat and stir in chocolate untill it all has melted.
3)Stain the chocolate mixture through a fine strainer.Very lightly grease four teacups,or bowl,with groundnut oil,then pour in the chocolate carrageen.Chill untill set.
4)Pour the water and the remaining sugar into a heavy-based saucepan.Heat gently,stirring until the sugar dissolves.Remove the spoon and continue to heat the syrup until it turns a pail golden colour.
5)Pour in the coffee and stir over a gentle heat until smooth.Stir in the whiskey.Leave to cool.
6)Turn each mousse onto a plate and pour some sauce around each one.Serve with cream and decorate with grated chocolate.

From :Classic Irish. A selection of the best traditional Irish food.By Matthew Drennan.
ISBN:1 84038 0047.

Soba noodle and seaweed salad:
Made by Fergal

300g soba (buckwheat) noodles
Bunch coriander
Bunch scallions, finely sliced.
Sesame oil
20g dried seaweed (e.g. arame, hijiki, fine wakame or mixed)

Remove leaves from coriander and discard the stalks. Place seaweed in a heatproof bowl and pour on enough hot water to cover. Leave for 30 minutes, then drain and mixed with the coriander.

For the noodles, bring 2 litres of water to the boil in a deep saucepan. Add the noodles and stir gently after 30 seconds. Bring back to the boil and add 1 big mug of cold water to the pan. Again bring it to the boil, and add another cup of cold water. When it comes to the boil again, test a noodle: it should be al dente, if not cook a little longer. Drain the noodles in a colander and gently run cold water over them, tossing carefully. When they are cold toss them in a little sesame oil and the scallions.
 Mix together before serving, e.g. as an accompaniment to oven-baked salmon fillets.

Duileasc and Cheese Scones
Made by Cait

40g duileasc toasted and crumbled
Olive oil for frying
2 onions finely chopped
2 garlic cloves
450g SR flour
2 tsp mustard
¼ tsp cayenne pepper
100g butter
3-4 beaten eggs
milk
85g gruyere
25g parmesan

Heat oven to 180c.
Fry onion and garlic in olive oil for 3 mins until sort and transparent.
Place flour, mustard,cayenne and butter in a large bowl.  Rub in butter until the mix resembles fine breadcrumbs. Stir in grated chesse, duileasc and onion/garlic mix. Make a well in the centre.and pour in eggs and enough milk to make a soft dough.
Turn dough onto floured surface and flatten desired thickness.
Cut into shapes.  Brush with beaten egg and sprinkle cheese on top.
Bake for 12 min approx

Adapted from Prannie Rhatigan Irish Seaweed Kitchen

Lemony Carrageen Moss
Made by Anne Marie

8g carrageen moss
700ml milk
4 tbsp castor sugar
Grated zest of 3 lemons
1 vanilla pod
2 eggs seperated

Soak the carrageen in lukewarm water for 15 mins.
Drain and place ina saucepan with milk,1 tbsp sugar, lemon zest and vanilla pod.
Bring to the boil, reduce heat and simmer 30 mins
Strain the liquid through a sieve into a bowl, pushing the natural gelling material from the moss through the sieve.
Put remaining sugar and egg yolks in a bowl and beat.
Whisk in the strained milk mixture.
Whisk egg whites until they form stiff peaks.
Fold into the mixture with a metal spoon.
Fill 6 little pots with the mixture and chill in fridge until set approx 1hr.

From The Irish Farmer’s Market Cookbook by Clodagh Mc Kenna

Gingerbread Cookies
Made by Kate

4oz butter/stork
1-2 tbsp organic golden syrup
2 ripe bananas
1 egg
8oz P Flour
1 oz SR flour
1 tbsp ground ginger
1 tsp allspice
1 tsp grated fresh ginger
1 tbsp cocoa powder
1 tsp sugar kelp
1-2tbsp nori ground or flaked

Melt butter and golden syrup i.
Place all dry ingredients in a large bowl.
Make a well in the centre and add 2 mashed bananas, beaten egg and grated ginger.
Add melted butter and syrup and form a dough
Chill in fridge for 2 hrs or overnight if possible.
Roll out to desired thickness and cut into shapes
Bake 10-12mins in oven 180C

Adapted from Irish Seaweed Kitchen by Prannie Rhatigan

Carrot and Sea Vegetable Soda Bread
Made by Kate

400G PLAIN FLOUR
3 large carrots grated
Seaweed/sea vegetables of your choice ( duilleasc and nori)
1 TSP BREAD SODA
1 TBSP OIL
1 TBSP HONEY
Mixed seeds ( pumpkin,sunflower,sesame etc)
Approx 1 litre BUTTERMILK

Place flour, grated carrot, sea veg , bread soda and seeds in a large bowl.
Make a well in the centre and add oil, honey  and enough buttermilk to a very soft dough ( drop of your spoon easily).
Place in a 2lb loaf tin and bake for approx 45 min in oven 180C