Recipes

Slow Food Galway at the Galway Food Festival 2014                             Sunday, 20th April 2014



Wild Garlic and Green Pea Soup with Scallop, Prawn infused Tapioca, Prawn Gel, Wild Pea and Scurvy Grass 


Ingredients for the Soup:
2  white onions, or four shallots peeled      and roughly chopped 
1  medium potato, peeled and diced 
30g butter
750ml vegetable stock 
300g shelled peas
50g wild garlic


Method 
1) Cook (sweat off) the chopped Onion without colour until pale and semi soft. 
2) Add in the Potato, and cover with the stock. Cook until the potato becomes soft.
3) Add in the Peas; reserving some to garnish the soup at the end. Cook for a further 3-5 Mins but no more as you want to keep the bright green colour of the Peas. 
4) Remove for the heat and place in a liquidiser adding the finely chopped wild garlic at this stage. Once liquidised place the soup back into a clean pan and bring back to near boiling.
5) Add in the remaining peas, and serve immediately.  




Duo of local Spring Lamb - Herb Crusted Rack, Lamb Belly Roulade with Sow Thistle, Carrot Purée, Confit Celeriac, Elderberry Capers, Elderberry Gel, St George's Mushrooms, Natural Jus, Wild Garlic and Lovage Oil


Elderberry capers (Enda McEvoy):
100 g unripe elderberries stems removed
35g salt
Wash the green elderberries, drain well, and place in a sterile crock or jar, add the salt
Leave for four weeks; mark the date on your calendar. Stir occasionally
Drain elderberries or buds, giving them a quick rinse and pour into sterile half pint canning jars.
Add cider vinegar until well covered, and allow the vinegar to be absorbed for around one month which will help to develop a balanced flavour. Use as desired   

Elderberry Vinegar (Miles Irving “Forager’s Handbook”) 
Remove the elderberries from their umbels using a fork or place them in the freezer and remove the berries easily while they are still frozen. I accumulate berries in my freezer in dribs and drabs throughout autumn then make a big batch.
Weigh the berries before placing them in a suitable kilner or tub then add 500ml of white wine vinegar for every 350g of fruit.
Leave covered for 3-5 days, stirring occasionally.
Strain off the liquid (discard the berries) and add 350g of sugar per 260ml of liquid.
Simmer for 10 minutes then bottle.



Goats Milk and Gorse Flower Panna Cotta, Rhubarb Gel, Spruce Sugar, Roasted Hazelnuts, Wild Herbs


Ingredients for the panna cotta:
125 ml goats cream
125 ml goats milk
125 ml coconut cream
125 ml goats yoghurt
1 vanilla pod scored and seeds removed
85 gram sugar blended with 15 gorse flowers (spice grinder or pestle and mortar)
2 ¼ leaf gelatine soaked in water


Method:
Put the milk, cream, coconut cream, vanilla pods, vanilla seeds, into a small pan and slowly simmer for 3 minutes. Remove from the heat and stir in the soaked gelatine leaves until dissolved. Now add the gorse flower sugar and stir until dissolved. Allow to cool a little, and then place in the fridge, stirring occasionally until the mixture coats the back of a spoon. Remove the vanilla pods. At this stage add the crème fraich and whisk gently until fully incorporated. Divide into four serving moulds (espresso cups, small glasses, soup plates). Cover and chill for at least an hour.
Garnish with rhubarb, toasted hazelnuts and some foraged suitable herbs (spruce sugar optional).



Spring Recipes 2014                                    Sunday, 23rd March 2014


 Wild Garlic Recipes



Wild Garlic Pesto

Ingredients:
200 g Wild garlic (leaves 300-350 depending on size)
50 g Pine nuts
50 g Sunflower seeds
50 g Pumpkin seeds
500 ml Organic canola seed oil or a mildly flavoured extra virgin olive oil
100 g Fresh parmesan or pecorino cheese very finely grated (if possible use a Microplane)
3 Garlic cloves
Freshly ground black pepper
Ground Sea salt,

Method:
Roast the nuts and seeds in a moderate oven until golden, than leave to cool completely.
In the mean time wash the wild garlic leaves thoroughly and place in a salad spinner to remove as much water as possible.
Now coarsely chop the leaves and the garlic cloves.
Mix all the ingredients from stage 1 and 2 in a food processor or with a hand blender while adding the oil.
Add the grated cheese and incorporate.
Adjust the seasoning with salt and pepper to your liking.
Stored in dark preserving jars and kept in a refrigerator the pesto should last for one month.





Wild Garlic Soup

Ingredients:
1 small onion, peeled and diced
20 g butter
2 large potatoes, peeled and diced
750 ml chicken stock
100 ml dry white wine
200ml cream
150 g crème fraîche
200 g wild garlic, finely chopped
100g parsley, finely chopped
salt
freshly ground black pepper
sugar


Method:
In a saucepan, melt the butter, add the diced onion and potatoes and sauté over a low heat for 2 minutes.
Increase the heat, pour in the stock and the wine bringing everything to a light simmer. Continue on a low heat for 15 minutes or until the potatoes are done.
Stir in the cream, crème fraîche, wild garlic and the parsley and purée the soup with a hand blender. Season to taste with salt, pepper and a pinch of sugar
Serve in warm soup bowls and garnished with croutons and/or crispy bacon lardons.



Gorse flower and coconut panna cotta, mango and passion fruit gel, toasted desiccated coconut, spruce sugar, penny worth, and wood sorrel


Ingredients for the panna cotta:
125 ml cream
125 ml milk
125 ml coconut cream
125 ml crème fraîche
1 vanilla pod scored and seeds removed
85 gram sugar blended with 15 gorse flowers (spice grinder or pestle and mortar)
2 ¼ leaf gelatine soaked in water


Method:
Put the milk, cream, coconut cream, vanilla pods, vanilla seeds, into a small pan and slowly simmer for 3 minutes. Remove from the heat and stir in the soaked gelatine leaves until dissolved. Now add the gorse flower sugar and stir until dissolved. Allow to cool a little, and then place in the fridge, stirring occasionally until the mixture coats the back of a spoon. Remove the vanilla pods. At this stage add the crème fraich and whisk gently until fully incorporated. Divide into four serving moulds (espresso cups, small glasses, soup plates). Cover and chill for at least an hour.
Garnish with fresh passion fruit, toasted desiccated coconut and some foraged suitable herbs.


    

Christmas Recipes 2013          Sunday, 15th December 2013


Goat’s cheese and leek ash truffle, beetroot textures, nasturtium pesto

Leek Ash
Take individual pieces of leek and spread them on a grill pan. Put under a very hot grill until completely burned and black on both sides. Remove and pound in a mortar and pestle until turned to a fine ash.

Beetroot pickled
Ingredients:
20 g salt
30 g brown sugar
200 ml water
Aromatics optional (Star anise, chilli flakes, cinnamon, caraway seeds, etc.)

Method:
In a pot mix together the brown sugar, salt and water and bring to a simmer with the chosen aromatics. Allow the liquid to cool completely and add very thinly sliced raw beetroot. Allow to pickle for at least 48 hours and use as needed.

Nasturtium pesto
Ingredients:
200 g     Nasturtium leaves
75 g       Sunflower seeds
75 g       Pumpkin seeds
400 ml   Organic canola seed oil or a mildly flavoured extra virgin olive oil
100 g     Fresh parmesan or pecorino cheese very finely grated (if possible use a Microplane)
3            Garlic cloves
Freshly ground black pepper
Ground Sea salt,

Method:
Roast the seeds in a moderate oven until golden, than leave to cool completely.
In the meantime wash the Nasturtium leaves thoroughly and place in a salad spinner to remove as much water as possible.
Now coarsely chop the leaves and the garlic cloves.
Mix all the ingredients from stage 1 and 2 in a food processor or with a hand blender while adding the oil.
Add the grated cheese and incorporate.
Adjust the seasoning with salt and pepper to your liking.
Stored in dark preserving jars and kept in a refrigerator the pesto should last for one month.


Smocked mackerel and crème cheese rillettes, pickled cucumber, curry vinaigrette



Smoked mackerel and crème cheese rillettes
Ingredients:
500g    smocked peppered mackerel - skin and bones removed 
150g    cream cheese 
            lemon juice to taste 
1          Small bunch of fresh herbs such as dill, chervil, and chive finely chopped

Method:
With two forks break up the mackerel and combine with the cheese into a smooth pate like consistency with the fibre of the mackerel still showing. Add lemon juice to your liking. At last add the herbs and mix gently again until evenly distributed.

Cucumber and roast Red pepper Pickle 
The pickle should be made one day in advance and placed in a tightly covered container in a refrigerator.
Ingredients:
400g      cucumber not peeled cut into very thin strips
300g      roast red pepper from a jar cut into very thin strips   
100g      shallots peeled and cut into very thin strips

Method:
Place the above ingredients in a bowl 
Combine the ingredients below in a separate bowl and pour over the mix from above.
300g      sugar
1            level teaspoon of salt
200 ml   of white wine vinegar

Curry vinaigrette
Ingredients:
2 shallots finely diced
A little butter
10g curry powder
40ml white wine vinegar
100ml orange juice
60ml rapeseed oil

Method:
Sauté the shallots with a little butter and the curry powder, until translucent. Now add the orange juice and reduce by half. Allow to cool and process in a jug blender to a fine puree while adding the oil. Adjust seasoning with salt and sugar to your liking, and use as required. 







Chocolate Tart, sour cherry and elderberry compote, lavender cream, nasturtium filled with lemon curd

Chocolate tart filling
Ingredients:
260 g dark chocolate (260 g)
195 g butter (195 g)
4 egg yolks ( 4 unit)
2 eggs ( 2 unit)
110 g sugar (110 g)
2 shots of Baileys (2.5 unit)

Method:
Melt the chocolate and butter in a bowl
Whisk together the sugar and eggs
When the chocolate mix is melted add to the egg mix, whisk all ingredients well and add the Baileys
Pour into precooked pastry case
Bake at 150°C for 10 minutes then 120° for another 10 minutes
Allow to cool and portion


Lemon curd
Ingredients:
140 g sugar
100ml of lemon juice
2 eggs
1 egg yolk
200g butter
0.7 of a leave of gelatine

Method:
Juice enough lemons to produce one litre of liquid
Combine the eggs and sugar in a large bowl, add the lemon juice and mix well
Place bowl over a saucepan of simmering water, do not let the water touch the bottom of the bowl
Whisk well for a couple of minutes then every so often
When the mix has thickens enough add the butter bit by bit until all incorporated
Half the way through incorporating the butter add the softened gelatine Place in sterilised gars, cool and use as required (keeps in the fridge for 2 weeks)


Smoking Event 2013 Recipes    Sunday, 7th July 2013

Spiced Beetroot & Orange Relish

Ingredients:

1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)
3 onions, chopped
3 eating apples, peeled and grated
zest and juice 3 oranges
2 tbsp white or yellow mustard seeds
1 tbsp coriander seed
1 tbsp ground cloves
1 tbsp ground cinnamon
700ml red wine vinegar
700g golden granulated sugar

Method: 

In your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the relish is thick and the beetroot tender.

While the relish is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins at 130
°C. 

Once the relish is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot.

You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months. Makes approx. 2 kg of relish (5 jars)
ENJOY :-)


Smoked Pear and Mustard Puree

  1. 24 pears quartered and cored 
  2. Smoke half of the pears for 15 minutes 
  3. Chop all the pears finely and roast with a little butter, cinnamon stick, sugar and salt in an oven at 140°C until soft and most of the liquid has evaporated (syrupy consistency)  
  4. Cool slightly, add some crème fraiche and mix in a food processor until totally smooth
  5. Add a  two spoons of  Grape Mustard (Moutarde au Mout de Raisin)
  6. Blend again and check seasoning with salt and pepper


Clam Bake 2013 Recipes               Sunday, 28 April 2013


Pickled Sea-vegetable: 

Sea spaghetti:

1200ml            rice vinegar
10g                  salt
100g                sugar                     
10g                  lemon zest            
                                        
Bring the above to a simmer in a large pot and add 1 kg cleaned sea spaghetti, cook gently for 3- 4 minutes, check that very aldente, remove from the heat and allow cooling in the stock, use as you wish (keeps for 1 month in the fridge, if placed hot in sterile glass jars which are sealed it should keep for at least 6 month)



Sea lettuce, dillisk:

1000ml            hondashi (japanese stock, ingredients 
                       available at asian stores)
14g                  salt
35ml                rice vinegar 
60ml                sake                   
60ml                mirin                  
60ml                soy sauce



Bring the above to a simmer in a large pot and poor over 1kg cleaned sea lettuce or 2kg cleaned dillisk allow cooling in the stock (keeps for 1 month in the fridge)






Winter Warmer Recipes      Friday, 18 January 2013


“Black Pudding and Smoked Knockanore Farmhouse Cheese Boudin served with an Apple and Tomato Chutney” 

(10 Portion)

This recipe is inspired by two Artisan products.

The Black Pudding comes form Mc Geoughs award winning butcher in Oughterard, Co. Galway and the Smoked Knockanore Farmhouse Cheese is a gold medal winner of the International Cheese Awards in 2007 with a pungent flavor.

The boudin another name for sausage is served with some lettuce and a chutney adapted from Darina Allen.

For the Chutney:

Ingredients:
  • 125ml malt vinegar
  • 110g brown sugar
  • 75g sultanas
  • 500g ripe red tomatoes, peeled and cut into 6 or 8 pieces
  • 125g Bramley apples, peeled and chopped
  • 100g onions, peeled and roughly chopped
  • 1 red chilli, deseeded and chopped
  • 10g of peeled root ginger, finely chopped
  • salt and freshly ground black pepper

Method:
  1.  Place the vinegar and sugar in a large saucepan and bring to the boil. Cook for three to four minutes   until the sugar has melted
  2. Add the sultanas and cook until just reduce
  3. Add all the other ingredients, bring to a simmer and continue cooking on a low heat for about 30 to 40 minutes, stirring gently and frequently
  4. Leave the chutney with a chunky texture and not too cooked as that will cause it to be a puree. Cool the chutney and if you are able to wait, allow maturing for two to three weeks in the fridge

For the Boudin:

Ingredients:
  • 250g artisan black pudding without casing, cubed and chilled
  • 100g chicken fillet boneless, skinless, cubed and chilled
  • 75 g artisan smoked pork sausage skinned, chopped and chilled
  • 10g chopped thyme 
  • 100ml Cream chilled
  • Salt and pepper
  • 75g Smoked Knockanore Cheese diced

Method:

1. Place the black pudding, chicken, smoked sausage and thyme in a chilled food processor.
2. Process the ingredients until they are smooth
3. Add the cream and blend again for a few seconds
4. Place the mixture in the stainless bowl and incorporate the diced cheese with your hand
5. Cut the bottom of a piping bag so you can shape the mixture to the desired width approximately 5.5cm and pipe onto cling film
6. Roll into a sausage, tightening both ends to achieve a perfect round shape closing the ends off by making a knot into the cling film
7. Now roll the same into tin foil tightening both ends again
8. Place the roll in a water bath at 80°C for 30 to 40 minutes until you achieve a core temperature of 76°C
9. Place the roll in an ice bath which will help keeping the round shape until fully chilled and refrigerate until needed



 To Assemble the Dish:

  • Slice the boudin into 4cm high cylinders. 
  • Heat a non-stick pan and fry the boudin cylinders in a little oil on all sides until golden brown and place in a preheated oven for about 5 minutes to thoroughly heat them.
  • During this time toss some well washed lettuce or organic baby leafs in the French dressing and arrange the same on a lukewarm plate.
  • Remove the boudin from the oven and place the cylinders on kitchen paper to remove excess grease before placing one on each plate.
  • Serve with the chutney.                                                                                                               
                                                                                                                                              Enjoy!






Wild Mushroom Season Recipes      Tuesday, 17 July 2012

Mushrooms en Croute 


















The wild mushroom season has been of to a slow start, but for this recipe a little will go a long way.
Serves 8 as an appetizer or 4 as a starter. 

Ingredients:

8 slices toasted baguette
20 g butter, melted
1 tbsp olive oil
1 clove garlic, crushed
¼ small onion, finely chopped
100g wild mushrooms,finely sliced
20g sour cream or crème fraich
¼ tsp cornflour
¼ tbsp finely chopped herbs
¼ tbsp finely chopped fresh thyme
20g Parmesan, grated

Method:
Preheat the oven to moderate 180°. Brush both sides of the bread with the butter. Bake on a baking tray until golden and crisp.
Heat the oil in a large frying pan; add the garlic and onion and cook, stirring, over low heat until the onion is soft. Add the mushrooms and cook over medium heat for 5 minutes, or until tender. Season with salt and pepper.
Blend the sour cream and corn flour, add to the mushrooms and stir until the mixture boils and thickens. Remove from the heat and stir in the herbs. Allow to cool.
Spread the mushroom mixture onto each croutons and sprinkle with the Parmesan. Place on a baking tray and bake for 5 minutes, or until heated through. Serve decorated with small sprigs of fresh herbs.

Wild Mushroom Focaccia

Putting Girolles to good use, Wild Mushroom Focaccia with Porcini dust, Thyme, Treacle, Pumpkin Seeds and a drizzle of Donegal Rapeseed Oil.
















Recipe makes two standard size 2lb loafs or two trays of Focaccia as in the pictures


Ingredients:

1 kg strong white flour and some extra for dusting
200g treacle
550ml tepid water
3(21g) sachets yeast
30ml rapeseed or extra virgin olive oil
100g pumpkin seeds
30g dry wild mushrooms powdered (use a spice grinder for this)
20g thyme leaves picked
20g salt
50g fresh wild mushrooms
A few young thyme Sprigs
Some more rapeseed or extra virgin olive oil for the top of the focaccia
Some Maldon sea salt

Method:
  • In a measuring jug combine the water, treacle, yeast and mix well. 
  • Pour the mixture in a very large bowl, add the flour, pumpkin seeds and oil. 
  • With your hands bring all the ingredients together, tip the mixture on a large clean surface which has been dusted with flour. 
  • Knead the dough for about 4 minutes return to the bowl and proof in a warm area of your kitchen covered with a clean kitchen towel until doubled in size 
  • Knock back the dough, cover the bowl with Clingfilm and proof in the fridge over night 
  • The next day the dough should have doubled again. 
  • Remove the bowl from the fridge and allow to sit at room temperature for 2 hours 
  • After this time knock back the dough again and add the thyme leaves and the mushroom dust 
  • Tip out the dough on a large clean surface which has been dusted with flour. 
  • Knead the dough with the added ingredients for about 5 minutes. 
  • Brush two small size deep roasting trays with oil and dust with a little flour 
  • Shape the dough to fit the trays and place in the same 
  • Place little dents in the dough at equal intervals with your fingers 
  • Into the dents place the fresh mushrooms and thyme sprigs alternating both 
  • Proof the dough again in a warm place of your kitchen covered with a clean kitchen towel until doubled in size 
  • In the meantime preheat a fan assisted oven to 200°C 
  • Drizzle the dough with some oil and sprinkle with the sea salt 
  • Bake for 15 to 20 minutes 
Turn the loafs out of the tins onto a wire rack and tap for that hollow sound and allow cooling if you are able to resist.
Enjoy with any savoury topping of your liking.

















Happy Baking...............







Recipes from Clam Bake Mattie's Black Pudding       Tuesday, 23 August 2011



















Thanks to Mattie for a great Black Pudding tasting and here are the 4 different recipes he made. From my memory Recipe 2 and 4 were the tastiest . Be sure to use lots of seasoning  and herbs

Black Pudding Recipes

Black Pudding 1                        Black Pudding 2

1 Pint sheeps blood                   1 Pint sheeps blood
4oz oatmeal                              3 slices brown bread cubed soaked in milk
2 cloves garlic crushed               4oz suet
4oz suet                                   1 teaspoon corriander
1 teaspoon Rosemary                salt and pepper
salt and pepper





Black Pudding 3                           Black Pudding 4

1 pint sheeps blood                      1 pint sheeps blood
3oz pinehead                               4 slices brown bread cubed soaked in milk 
4oz suet                                      4oz suet
2 onions chopped                         1 teaspoon thyme
1 teaspoon thyme                        1 cup of oatmeal
salt and pepper                            4 cloves garlic crushed
                                                 1 red onion chopped
                                                 salt and pepper
                                                 2oz pinehead

Method:
Mix ingredients together and place mixture in cups or sasuage skin. 
Place cups in water and cook or steam for 2 hours.


For Older Recipes Just click on any of the headings or any text highlighted in red to access them:


Elderflower champagne recipe     Tuesday, 23 August 2011







Slow Food - Beer making event         Sunday, 5 June 2011

Including:

Mini Corn Cakes
Coriander and mint chutney/salsa




Slow Food Dinner and Wine Tasting   Tuesday, 8 March 2011



Portumna Forest Picnic Recipes      Tuesday, 3 July 2007

Including:


CARROT CAKE

SPICY PARSNIP SOUP 
HONEY POLENTA CAKE 
LEMON AND CUMIN BISCUITS 
SEA SALT CRACKERS 







Seashore Foraging Recipes     Thursday, 10 May 2007

Including:

Chocolate Carragheen with Irish Coffee Sauce: Made by Cobie
Soba noodle and seaweed salad: Made by Fergal
Duileasc and Cheese Scones: Made by Cait
Lemony Carrageen Moss: Made by Anne Marie
Gingerbread Cookies: Made by Kate
Carrot and Sea Vegetable Soda Bread: Made by Kate




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