Thursday, 10 May 2007
Chocolate Carragheen with Irish Coffee Sauce
Made by Cobie
600ml/1 pint full cream milk
20g/3/4oz carragheen moss
115g/4oz plain chocolate
2,5ml/1/2tsp groundnut oil
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 scallions, finely sliced.
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
3-4 beaten eggs
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
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
Made by Kate
1-2 tbsp organic golden syrup
2 ripe bananas
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