‘SUCCESS comes at a price’ may be a well-worn cliché, but it’s perfectly apt when it comes to the Tralee Magic underage teams’ exploits this season.
The basketball club’s Under 14 and Under 16 girls teams have reached the All Ireland Club Championship and it’s a costly business.
The club has organised a number of fundraising events over past few weeks and the latest is an ‘Air Fryer Evening with Mark Doe’.
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Join Mark for an evening filled with delicious food and insightful tips on air frying. This will be held at Kerins O’Rahillys GAA Club on Tuesday, April 2, from 7.30pm to 9.30pm, where the renowned chef will showcase the wonders of air frying, share his culinary expertise and teach a number of easy recipes.
Tickets are €20 and can be bought from the eventbrite page by clicking here. There’s also a gofundme page for the teams here.
2 tbsp apple sauce
1 small egg, beaten
Sesame seeds
Method
• Preheat the oven to 200C/400F/Gas 6.
• Open the pastry and lay the sheet onto a chopping board. Cut into 3 equal sized lengths.
• Cut the sausages in half, making 10 smaller sausages, and then peel away the skins.
• Place the sausages into a bowl and add the black pudding, blue cheese and apple sauce. Mix until smooth.
• Pipe or spoon the sausage mix along the length of the of the pastry pieces.
• Roll the pastry over the sausage, brushing the join with the beaten egg to seal. Cut the sausage rolls into the size that you would like them.
• Place on a greased baking sheet, sealed-side down, and brush them with the remaining egg. • Sprinkle with a few sesame seeds.
• Cook in the oven for 20- 25 minutes until golden and crispy, and eat as soon as they are cool enough or leave to cool completely on a wire rack.
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Smoked salmon pate on crostini with cucumber and pear
Ingredients
pickle
makes 25-30
For the pate
400g cream cheese 300g smoked salmon
2 tbsp horseradish sauce juice ½ lemon
Freshly ground black pepper Crostini (see recipe)
Pickled pear and cucumber (see recipe)
Method
• For the pate, whizz up the all of the ingredients except the chives, in a food processor until smooth.
• Place in a bowl and chill until needed.
• Plipe the pate onto the crostini and top with the cucumber and pear pickle
For the pickle
2 tablespoons white wine vinegar
1 tablespoon finely chopped fresh dill
3 teaspoons caster sugar
½ cucumber, peeled into ribbons
1 pear, peeled, cut into matchsticks
• Place the vinegar and sugar in a small saucepan and heat gently until the sugar is dissolved.
• Allow to cool. Place the cucumber, dill and pear into a bowl and pour over the pickling liquid. Leave for 30 minutes before using, or place in the fridge.
Crostini
Crostini can be served with so many different toppings.
Have the crostini made in advance and store in an air tight container.
If you like, you can warm the crostini through the oven before serving.
Makes approx 30
1 large baguette olive oil
• Pre-heat the oven to 200c/gas mark 6/400f.
• Slice the baguette into ½ inch slices and place into a bowl.
• Drizzle with some olive oil and toss, so that the bread slices are all evenly covered with the oil.
• Place on a baking sheet and bake in the oven until crisp and golden, but not too hard (approx 6-8 minutes)
• Leave to cool and then store in an air tight container.
Brie and cranberry crostini
Makes 30 pieces
Ingredients
1 large baguette made into crostini (see recipe)
2 brie wedges cut into 30 small pieces
1 small jar of cranberry sauce
• Top each crostini with a piece of brie and then ½ teaspoon of cranberry sauce.
• Place under a hot grill or into a hot oven to slightly warm the brie until it lightly melts.
Leek and celeriac gratin
Serves 6
Ingredients
25g butter
2 leeks, outer layer removed, washed of any grit and sliced into rings
small handful rosemary leaves, roughly chopped
1 bay leaf
300ml double cream
300ml milk
1 celeriac (about 500g), peeled, quartered and thinly sliced
100g cheddar or gruyère, coarsely grated
Method
• Heat the butter in a saucepan. Add the leeks, rosemary and bay leaf, then cover and cook very gently over a medium-low heat for 15-20 mins until the leeks are soft. Pour over the milk and almost all of the cream, then season and bring to the boil. Remove from the heat and leave to cool a little, then removeout the bay leaf.
• Pour a little of the leek mixture into an ovenproof gratin dish. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture and scatter with a little cheese. Repeat the process, alternating between layers of the leek mixture, cheese and celeriac slices, then finish with a drizzle of cream and the last of the cheese. Can be prepared up to a day ahead and kept in the fridge.
• Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.
Breast of chicken stuffed with cranberries and chestnuts
• To make the stuffing, melt the butter in a saucepan over a medium heat.
• Add the chopped onion, dried herbs, garlic, cranberries and garlic.
• Slowly cook the mix, without colour, until the onions are soft (approx 5-7 minutes).
• When the onions are soft, remove from the heat and mix in the bread crumbs and chestnuts.
• Season with a little salt and pepper and mix in the chopped parsley.
• Make a small pocket in each chicken breast.
• Stuff the pocket with the stuffing and then wrap each chicken breast in the streaky bacon rashers.
• To cook the chicken, pre heat your oven to 200c.
• Place a fryingpan on a high heat.
• Add a little olive oil and then place the chicken breasts in the pan.
• Seal each side of the chicken until they are golden all over.
• Place the chicken in the oven and cook for 20-22 minutes until the chicken is cooked through.
• Remove the chicken from the oven and allow to rest for 3-4 minutes before serving.
Roast carrots with honey and sesame seeds
Serves 6
Ingredients
2kg carrots 4 tbsp honey
Pinch of dried mixed herbs Salt and pepper
4 tbsp of sunflower or olive oil 2 tablespoons balsamic vinegar
2 tbsp sesame seeds
Method
• Preheat the oven to 200c fan.
• Cut the carrots into even sized wedges.
• Place in a roasting tray and drizzle with the olive oil and season with salt and pepper, sprinkle with the dried herbs. Stir to coat the coat with the oil.
• Cook in the oven for 30-35 minutes, stirring occasionally until tender.
• Remove from the oven, drizzle with the honey, sesame seeds and balsamic and return to the oven for 2 minutes.
Cinnamon poached pears with Christmas pudding ice cream
Serves 6
Ingredients
For the pears
500ml of water 200g caster sugar
Zest and juice of 1 lemon 1 cinnamon stick
6 pears, peeled
Method
• Place the lemon juice, zest, sugar, cinnamon and water into a large pan.
• Bring to a gentle simmer until the sugar has dissolved.
• Place the pears in the pan and simmer for 20-25 minutes until soft.
• Remove the pears from the syrup and set aside.
• Increase the heat and let the syrup boil for 8 minutes until it has slightly thickened and reduced by half.
• Strain the syrup over the pears and allow to cool.
For the ice cream
400ml vanilla ice cream
85g Christmas pudding, crumbled into small pieces
2 tbsp brandy
50ml water
• Place the water and brandy in a saucepan and crumb in the Christmas pudding.
• On a medium heat bring the pudding to the boil and cook until mashed up. Remove from the heat and allow to cool.
• Allow the ice cream to soften slightly at room temperature.
• When the pudding is fully coolled beat into the ice cream and place back into the freezer
Chef Mark Doe of Just Cooking Cookery School in Firies has come up with some recipes to keep the kids (and yourself!) busy when stuck inside during the current Coronavirus crisis…
With the current situation, it is a great time to spend time with the kids and teach them some life skills along the way.
I have put together a few simple recipes that will help keep the boredom away during these tough times for us all. Enjoy and happy cooking.
Easy Mr Whippy ice cream
Ingredients
200ml whipped cream
200ml condensed milk
A little vanilla extract
Food colouring of your choice
Method
• Mix the condensed milk and whipped cream together.
• Add a little vanilla extract and food colouring if you wish.
• Place in a container and freeze for 2 hours until the ice cream is frozen enough to scoop
1. Blend up the malted milk biscuits and put them into a big mixing bowl. Fold in the Rice Krispies and the Nutella.
2. Take a big pinch of the mixture and roll into balls using your hands. Place the shaped mixture on to some baking paper and chill for 1 hour.
3. Break up the chocolate and microwave it for 30 seconds, then stir. microwave for another 30 seconds stirring again, add the butter and stir until you have a smooth mixture.
4. Dip the Nutella balls into the chocolate coating them generously and place back on to the baking paper. Chill for a further 30 minutes to 1 hour
Parmesan cheese straws
Ingredients
Puff pastry sheets (available form super markets) Finely grated fresh parmesan cheese
Sea salt crystals Fresh ground black pepper
Olive oil
Method
• Sprinkle the puff pastry sheets with plenty of grated parmesan, and press the cheese into the pastry with a rolling pin.
• Using a sharp knife, cut the pastry into ½ inch wide, 2 inch strips. Twist the strips into spirals and place apart on a baking sheet. Sprinkle with some rock salt and ground black pepper. Drizzle with a little olive oil
• Bake in a preheated oven at 180c/gas mark 4/350f for approx 12-14 minutes until golden brown.
• Remove from the oven and leave to cool on the baking tray.
Oreo and chocolate chip cheesecake
Serves 8
You need: 22cm flan ring with a removable base
For the base
220g digestive biscuits, crumbed
140g butter, melted
For the filling
300g cream cheese
220ml cream (double cream is best, although regular cream is fine)
50g caster sugar
4 gelatine leaves
16 Oreos lightly crushed
100g dark chocolate chips
Method
• Lightly brush your flan ring with a little oil.
• Mix together the biscuit crumbs and melted butter. Press into the base of tin and chill for 20 minutes
• Place the cream cheese, cream and sugar into a bowl and beat with an electric whisk until it resembles thickly whipped cream. Whisk in the Baileys.
• Place the gelatine into a small bowl, cover with cold water and leave for 5 minutes until the gelatine has softened.
• Remove the gelatine from the water and place into a small saucepan.
• Add 3 tablespoons of water to the gelatine, place over a medium heat and, stirring all the time, heat until the gelatine leaves have dissolved.
• Quickly, and in one go, whisk the gelatine into the cheese cake mix.
• Add the crushed Oreos and chocolate chips.
• Pour the mix over the base, cover with cling film and chill for at least 4 hours.
• Cut into wedges and serve
Triple Chocolate muffins
Ingredients
100g cooking chocolate
300g self raising flour (sifted)
1tsp baking powder
100g dark muscovado sugar
250ml milk
50g melted butter
2 eggs, beaten
50g dark chocolate chips
50g white chocolate chips
Method
• Preheat the oven to 180c fan/ gas mark 5/200c. Break the chocolate into a bowl and heat over a pan of simmering water untill melted.
• Sift the flour and baking powder into a bowl. In a separate bowl add the muscado sugar, melted chocolate,butter,milk and eggs and mix well. Carefully fold in the flour, taking care to not over mix. Stir in the chocolate chips.
• Spoon the mixture into paper muffin casesand bake for 25 minutes or until muffins have risen and are firm to touch. remove from the oven and cool for 5 minutes. serve warm or cold
Chocolate cake pop lollies
Ingredients
400g brownies or un-iced chocolate sponge
100g dark chocolate, melted
200g bar white chocolate, broken into chunks
sprinkles, edible glitter, etc, for decorating
2kg bag rice – for standing the lollies in while they set
about 20 lolly sticks, skewers or long wooden coffee stirrers
Method
• Tip the raw rice into a deep cake tin and cover the top with cling film (so that you can recycle the rice after!).
• Crumble the brownies into a food processor and dollop in the melted dark chocolate. Whizz until well mixed.
• Scoop out tbsps of the mixture and roll into egg shapes between your hands. Gently poke a lolly stick or skewer in about halfway, poke into the rice to stand up, and chill for 2-3 hrs until really firm.
• Melt the white chocolate gently in a bowl over a pan of barely simmering water (or in a microwave on Low), then take off the heat and let cool for 1-2 mins to thicken slightly.
• One by one, dip the chocolate pops into the white chocolate to coat, then let the excess drip back into the chocolate bowl. Stand the lollies in the rice-filled cake tin. Tip the sprinkles into small bowls, then dip the egg lollies in, gently rolling them around and coating them. Chill again for 1-2 hrs, or overnight, until the chocolate is really hard and set.
• Cut the pastry into 10 rectangles, about 7x10cm/2¾x4in.
• Cut the sausages in half, making 10 smaller sausages, and then peel away the skins
• Lay the sausages on top of the filling on the pastry rectangles. Roll the pastry over the sausage, brushing the join with the beaten egg to seal.
• Place on a greased baking sheet, sealed-side down, and brush them with the egg to give a nice shiny glaze when cooked.
• Cook in the oven for 20 minutes until golden and crispy, and eat as soon as they are cool enough or leave to cool completely on a wire rack.
Jam drops
Ingredients
175g plain flour
25g cornflour
½ tsp baking powder
175g butter, softened
50g Caster Sugar
2 level tbsp Golden Syrup
1 tsp vanilla extract
4 tbsp raspberry jam
Method
1. Line 2 or 3 baking trays with parchment paper. Heat the oven to 180C/160Cfan/gas 4.
2. Sift the flour, cornflour and baking powder into a bowl.
3. Place the butter and Golden Syrup into a bowl and using and electric whisk, beat until pale and fluffy, add the vanilla extract. Fold in the dry ingredients until the mixture forms and soft dough.
4. Take small pieces of dough about the size of a walnut and roll into a ball walnut. Place on the baking tray, leaving room to spread, then repeat and make more balls.
5. Make an imprint into each ball using your finger, deep enough to hold a little jam. Carefully place a small blob of jam in each using about ¼ tsp jam.
6. Place in the oven for 15-20 minutes until lightly golden brown. Carefully transfer to a wire rack to cool completely.
Hot cross buns
Makes 24 buns
Ingredients
900g Strong Bread Flour 1 teaspoon salt
1 teaspoon ground mixed spice 110g sugar
230g mixed dried fruit 2 sachets dried yeast (14g)
8 fl.oz water 8 fl.oz milk
110g butter – melted 2 large eggs
For the topping
4 tablespoons plain flour
1 tablespoon sugar
1 large egg beaten
Method
• Mix the flour, salt, mixed spice, sugar and mixed dried fruit together in a large mixing bowl
• Make a well in the centre
• Heat the milk and water until tepid, stir in the yeast and add the melted butter
• Add the yeast mixture to the dry ingredients and then add the eggs.
• Gradually work in the flour to make a very soft but not sticky dough
• Turn the dough out onto a lightly floured surface and knead by hand for 10 minutes OR
Leave in the bowl and with an electric hand mixer, (use the dough hook) knead for 5 minutes, until smooth and elastic.
• Put into a lightly greased bowl and cover with cling film for between 30minutes to 1 hour – until the mixture has doubled in size.
• Turn out onto a lightly floured work surface and knead gently for 5 minutes and divide the mixture into 24 equal portions and shape into small balls
• Arrange fairly close together, but not touching, on the baking tray. Cover with cling film and allow to rise until doubled in size
• Preheat oven 200c.
• Make the topping by mixing the flour, and sugar with 4 tablespoons of water to make a thick, smooth paste.
• Spoon into a piping bag fitted with a small plain tube
• With the back of a knife, mark a cross on the top of each bun, then brush with beaten egg.
• Pipe a cross of the flour paste in the indentation on each bun
• Put the tray into the oven and bake for 15-20 minutes until the buns are golden brown and there is a hollow sound when tapped underneath
• Allow to cool slightly and brush with the bun glaze.
For the bun glaze
6 tablespoons water 6 tablespoons caster sugar
• Place the sugar and water in a saucepan and place on a low heat until the sugar has dissolved.
As the weather heats up, Mark Doe of ‘Just Cooking’ cookery school in Firies shares his tips for barbecuing and some amazing recipes too…
Planning your barbecue
Firing up the barbecue is often seen as an opportunity for a bit of a party with neighbours or friends, but few of us have a barbecue big enough to cook all the food at once.
It’s a good idea to pre-cook some of it in the oven, especially the likes of chicken wings or drum sticks and then just reheat it on the barbecue to impart that wonderful smoky flavour – but make sure it’s piping hot and thoroughly cooked through before you serve it.
Aim for two or three different main course choices then have lots of salads and bread on hand for people to help themselves to.
Don’t keep food hanging around for ages getting warm while it’s waiting for its turn over the coals.
The exception is large pieces of meat: these should be taken out of the fridge about 30 minutes before cooking so they can come back to room temperature, helping them to cook all the way through more easily.
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Top barbecue tips…
• Do not leave food out in the sun before cooking. Remove the food from the fridge 30 minutes before cooking to allow to come to room temperature.
• Always soak bamboo skewers in water for at least 30 minutes before using. This prevents them from catching alight and also splintering.
• Try not to pack food too tightly on the skewers. Leave some gaps around each piece so that the food will cook through thoroughly.
• Have a spray bottle of water ready to spray out any flames if they appear.
• Firm fish such as tuna or salmon can be cooked directly on the grill if handled carefully. A hinged wire fish basket can be useful when cooking more delicate fish or whole fish ,or try wrapping in tinfoil.
• Poking and stabbing the meat will cause the loss of juices that keep your meat moist and tender. Do not attempt to turn the meat with a carving fork. Instead use long handled tongs or spatulas to turn the meat.
• Only cook 2-3 items on the barbecue. Serve plenty of baked potatoes, bread and salad to compliment the barbecued food.
• Smaller portions of meat cook easier. Chicken wings, chicken escalope’s, minutes steaks etc… Avoid chicken legs
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Cooking methods
Direct Method
Food is cooked directly over the heat source. For even cooking, food should be turned once halfway through the grilling time.
Use the Direct method for foods that take less than 25 minutes to cook: like steaks, chops, kabobs, sausages and vegetables. Direct cooking is also necessary to sear meats. Searing creates that wonderful crisp, caramelized texture where the food hits the grate.
It also adds nice grill marks and flavor to the entire food surface. Steaks, chops, chicken pieces, and larger cuts of meat all benefit from searing.
To grill by the Direct Method on a charcoal grill, spread prepared coals evenly across the charcoal grate. Set the cooking grate over the coals and place food on the cooking grate. Place the lid on the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time.
To grill by the Direct Method on a gas grill, preheat the grill with all burners on High. Place the food on the cooking grate, then adjust all burners to the temperature noted in the recipe. Close the lid of the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time.
Indirect Method
The Indirect Method is similar to roasting, but with the added benefits of that grilled texture, flavor, and appearance you can’t get from an oven.
Heat rises, reflects off the lid and inside surfaces of the grill, and slowly cooks the food evenly on all sides. The circulating heat works much like a convection oven, so there’s no need to turn the food.
Use the Indirect Method for foods that require 25 minutes or more of grilling time or for foods that are so delicate that direct exposure to the heat source would dry them out or scorch them. Examples include roasts, ribs, whole chickens, turkeys, and other large cuts of meat, as well as delicate fish fillets.
To grill by the Indirect Method on a charcoal grill, arrange hot coals evenly on either side of the charcoal grate. A drip pan placed in the center of the charcoal grate between the coals is useful to collect drippings that can be used for gravies and sauces.
It also helps prevent flare-ups when cooking fattier foods such as goose, duck, or fatty roasts. For longer cooking times, add water to the drip pan to keep drippings from burning.
Place the cooking grate over the coals and place the food on the cooking grate, centered over the drip pan or empty space. Place the lid on the grill and lift it only to baste or check for doneness at the end of the suggested cooking time.
To grill by the Indirect Method on a gas grill, preheat the grill with all burners on High. Then adjust the burners on each side of the food to the temperature noted in the recipe and turn off the burner(s) directly below the food.
For best results, place roasts, poultry, or large cuts of meat on a roasting rack set inside a disposable heavy-gauge foil pan. For longer cooking times, add water to the foil pan to keep drippings from burning.
Cooking with charcoal.
Do not be tempted to fill the Barbecue full of charcoal in the hope of making a bigger, longer lasting fire. It is simply a waste of charcoal and it will become too hot to cook on.
Remove the lid if there is one and open all vents on the barbecue.
Spread the charcoal briquettes 2 layers deep over the base of the barbecue.
Scoop it back into a pyramid and tuck in the fire lighters.
Light the fire lighters and leave for 20-25 minutes until the coals start to glow red.
Cleaning your BBQ
The best time to clean your BBQ is when it is hot. I know the last thing you want to do after eating (and a few glasses of wine!!!) is clean up, but it is easier whilst the BBQ is hot.
I use a wire brush to clean of any stuck debris on the grill and then wash with warm soapy water.
If you have a gas BBQ light it for a few minutes for the grill to dry through.
Gas Vs Charcoal
Gas is easier to use as it can be lit quickly. Charcoal is said to give the food better flavor.
The key to using gas and getting that charcoal flavour, is to cook the food with the lid down. This captures the smoke and gives you a great flavour.
Buying a Barbecue
When buying a barbecue you really do get what you pay for. Cheap gas barbecues are never really hot enough to plenty of food on as they may only have one burner.
Also cheaper barbecues tend to rust quickly. Keep the barbecue in a shed during the Winter months. During the Summer whist it is outside keep it covered.
Recipes
Teriyaki salmon with cucumber and apple slaw
For the coleslaw
• 150ml mayonnaise
•2 tbsp roughly chopped parsley
• 1tablespoon whole-grain Dijon mustard
• 1tablespoon cider vinegar
• 1tablespoon granulated sugar
• Salt and Freshly ground black pepper
• ½ cucumber, peeled, cut into matchsticks or grated on the large holes of a box grater
• 1Granny Smith apple, about 8 ounces, cored, unpeeled, and cut into matchsticks or grated on the large holes of a box grater
In a small bowl whisk the dressing ingredients. Season with salt and pepper. Set aside.
In a medium bowl combine the cucumber and apple. Add the dressing to the coleslaw ingredients. Season with salt and pepper.
For the salmon
• 4 x 200g salmon fillet portions cut into pieces each the thickness of your thumb
For the marinade
• 2 tablespoons of white wine 3 tablespoons of soy sauce
• 1 tablespoon of soft brown sugar ½ small onion, grated
• 1 small garlic clove, crushed Dash of Tabasco sauce
• Freshly ground black pepper 2 tablespoons olive oil
Method
1. Combine all of the marinade ingredients in a bowl.
2. Pour over the salmon and place in the fridge for up to 2 hours.
3. Cook the salmon over a high direct heat, basting with the marinade for approx 2-3 minutes on each side.
4. Serve with the coleslaw
Grilled Pineapple with Honey and lime yogurt
Serves 8
For the pineapple
• 8 slices fresh pineapple, each about 1/2 inch thick, peeled and cored
• 2 tablespoons soft brown sugar
• 1/4teaspoon ground cinnamon
For the yogurt
• 150g low fat natural yogurt
• 2 limes, finely zested
• 1 tbsp honey
Method
1. Mix the yogurt, lime zest and honey together in a bowl.
2. Sprinkle the pineapple slices evenly on both sides with the brown sugar and cinnamon
3. Brush the cooking grates clean. Grill the pineapple slices over direct medium heat, with the lid open, 5 to 7 minutes, turning once.
4. Serve with the yogurt.
BBQ spare ribs
Serves 6
Ingredients
1.8 kg pork spare ribs
2 tbsp olive oil
2 onions, peeled and chopped
4 clove garlic, crushed
2 red chillies, finely chopped
100 g light brown sugar
100 ml dark soy sauce
500 ml tomato ketchup
black pepper
METHOD
• Place the ribs in a large saucepan and cover with cold water. Bring to the boil and simmer for 50-55 minutes until tender.
• While the ribs are cooking heat the olive oil in a saucepan.
• Add the onion and garlic and fry until fragrant. Add the chilli and sugar and cook, stirring often, until sugar melted.
• Add the soy sauce and tomato ketchup. Season with salt and freshly ground pepper.
• Bring to the boil and simmer for around 5 minutes. Remove from heat and set aside to cool.
• Once the ribs have cooked through, remove them from the pan and brush with a little of the sauce.
• Place the ribs on the barbecue and heat through, brushing with the barbecue sauce to glaze.
Pork chops with Parma ham and sage
Serves 4
Ingredients
4 boneless pork loin chops, each about 6 ounces and 1 inch thick
Sea salt
Freshly ground black pepper
4 paper-thin slices Parma ham
olive oil
Sauce
3 tablespoons unsalted butter
1 tablespoon finely chopped fresh sage leaves
1 tablespoon fresh lemon juice
METHOD
• Prepare the grill for direct cooking over medium heat
• Using a sharp knife, butterfly each pork chop by making a slit halfway up the fat side of the chop and enlarging the slit to extend to within ½ inch of the opposite side. Do not cut all the way through. Open each chop like a book and season the inside with salt and pepper.
• Lay one slice of prosciutto inside each chop, folding the prosciutto to fit, if necessary. Close the chops and press tightly. Lightly coat the outside of the chops with oil and season evenly with salt and pepper.
• Brush the cooking grates clean. Grill the pork chops over direct medium heat, with the lid closed, until nicely browned on the outside with just a trace of pink on the inside, about 8 minutes, turning once or twice. Meanwhile, make the sauce.
• In a small saucepan over medium heat, melt the butter and cook until bubbly, 2 to 3 minutes. Add the sage and cook for about 1 minute. Remove the skillet from the heat.
Mark Doe of ‘Just Cooking’ Cookery School in Firies gives four recipes involving chocolate which are sure to be a hit…
First, a few tips on chocolate…
• Always store chocolate in dark, cool & dry place.
• Never store chocolate near strong smelling foods as the chocolate will take on the flavour.
• The best way to melt chocolate is over a pan of simmering water. Break into pieces and place in a heat proof bowl. Sit the bowl over a pan of simmering water, ensuring the base of the bowl isn’t touching the water. DON’T OVER HEAT THE CHOCOLATE!
• To make grating chocolate easier, place the chocolate in the fridge overnight.
• Always buy good quality chocolate for cooking and remember the higher the cocoa % the darker the chocolate will be.
• Milk chocolate usually has a cocoa content of 27%-35% and when using a dark chocolate choose one that has at least 60% cocoa content.
• White chocolate strictly speaking isn’t really chocolate. It contains no cocoa mass and is made with cocoa butter, sugar and oil. If using white chocolate buy a good quality chocolate as cheaper brands can be hard to melt.
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Chocolate truffles
These indulgent chocolate treats are great served with coffee after a meal.
• Gently melt the chocolate , in a heat proof bowl, over a pan of simmering water.
• Take of the heat and stir in the butter a little at a time, then add the cream.
• Put teaspoonfuls onto baking paper. (or pipe)
• Place in the fridge to set (approx 1 ½-2 hours).
• Once set, have the melted chocolate and coatings ready.
• Take a little of the melted chocolate in the palms of your hands, and lightly roll each truffle.
• Toss the truffles into a bowl with your chosen coating.
• Place back onto some baking paper and store in the fridge.
1. Blend up the malted milk biscuits and put them into a big mixing bowl. Fold in the Rice Krispies and the Nutella.
2. Take a big pinch of the mixture and roll into balls using your hands. Place the shaped mixture on to some baking paper and chill for 1 hour.
3. Break up the chocolate and microwave it for 30 seconds, then stir. microwave for another 30 seconds stirring again, add the butter and stir until you have a smooth mixture.
4. Dip the Nutella balls into the chocolate coating them generously and place back on to the baking paper. Chill for a further 30 minutes to 1 hour
Rocky Road
Ingredients
200g digestive biscuits (Rich Tea can also be used)
135g butter
200g dark chocolate (60-70% cocoa works best)
2-3 tbsp golden syrup
100g mini marshmallows
Icing sugar, to dust
Optional add 100g of any of the ingredients below
raisins, dried cranberries or any dried fruit
nuts
popcorn
honeycomb, broken into pieces
Method
• Grease and line an 18cm square brownie tin with baking paper.
• Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they’re broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
• In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
• Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
• Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.
Toblerone chocolate fondue with fruit and marshmallows
Ingredients
For the fruit skewers
handful grapes
handful strawberries
handful pineapple chunks
Marshmallows
For the chocolate fondue
50g dark chocolate, broken into pieces
100g Toblerone, broken into pieces
100ml double cream
Method
• For the fruit skewers, thread pieces of the fruit, with some marshmallows alternately onto three wooden kebab skewers. Set aside.
• For the chocolate fondue, bring a small amount of water to a simmer in a pan. Suspend a heatproof bowl over the pan (do not allow the base of the bowl to touch the water). Add the chocolate pieces and Toblerone, and stir until melted.
• Add the cream and honey and stir until well combined and heated through.Stir in the
To serve, transfer the chocolate fondue to a serving bowl. Serve the fruit skewers on a plate alongside.
Triple Chocolate muffins
Ingredients
100g cooking chocolate
300g self raising flour (sifted)
1tsp baking powder
100g dark muscovado sugar
250ml milk
50g melted butter
2 eggs, beaten
50g dark chocolate chips
50g white chocolate chips
Method
• Preheat the oven to 200 c / 400 f / gas mark 6. Break the chocolate into a bowl and heat over a pan of simmering water untill melted.
• Sift the flour and baking powder into a bowl. In a separate bowl add the muscado sugar, melted chocolate,butter,milk and eggs and mix well. Carefully fold in the flour, taking care to not over mix. Stir in the chocolate chips.
• Spoon the mixture into paper muffin casesand bake for 25 minutes or until muffins have risen and are firm to touch. remove from the oven and cool for 5 minutes. serve warm or cold
.Chef Mark Doe with Gaelle Adado at the “Summer Cooking Made Easy” Cookery Demo in aid of KDYS on Monday evening at the Manor West Hotel. Photo by Dermot Crean
THE weather is perfect for summer cooking and those who showed up on Monday night at the Manor West Hotel certainly got plenty ideas for the weeks ahead.
Chef Mark Doe of Just Cooking fame gave a cookery demonstration as a fundraiser for the KDYS, ably assisted by ‘Apprentice Chef’ finalist Gaelle Adado.
The theme was ‘Summer Cooking Made Easy’ and began with a drinks reception and there was spot prizes and tasty samples galore.
The proceeds from this evening will help KDYS to continue Building Futures for young people in Kerry. Scroll down for photos…
Paul and Fiona O’Connor at the “Summer Cooking Made Easy” Cookery Demo in aid of KDYS on Monday evening at the Manor West Hotel. Photo by Dermot Crean.Rena Powell and Katelyn O’Sullivan at the “Summer Cooking Made Easy” Cookery Demo in aid of KDYS on Monday evening at the Manor West Hotel. Photo by Dermot CreanJacinta O’Mahony, Anne Buggy, Sandra O’Callaghan and Pat Clapham at the “Summer Cooking Made Easy” Cookery Demo in aid of KDYS on Monday evening at the Manor West Hotel. Photo by Dermot Crean.Kathleen Leen and Vanessa Leen at the “Summer Cooking Made Easy” Cookery Demo in aid of KDYS on Monday evening at the Manor West Hotel. Photo by Dermot CreanHelen Merrit, Susan O’Shea and Mary Enright at the “Summer Cooking Made Easy” Cookery Demo in aid of KDYS on Monday evening at the Manor West Hotel. Photo by Dermot Crean.Afi Attaila Adada and Abbey Adebayo at the “Summer Cooking Made Easy” Cookery Demo in aid of KDYS on Monday evening at the Manor West Hotel. Photo by Dermot CreanKathleen White, Nodie Slattery, Tess Kennedy, Bernie Kennedy, Caroline Duane and Linda Kearin at the “Summer Cooking Made Easy” Cookery Demo in aid of KDYS on Monday evening at the Manor West Hotel. Photo by Dermot Crean
.Mark Doe is joined by representatives from KDYS in launching the “Summer Cooking Made Easy” night.
FOR all those who are looking to be inspired with new summer food ideas and become the perfect summer host then this may be the solution.
Chef Mark Doe of “Just Cooking” fame will be giving a Cookery Demonstration on Monday, June 25 in Manor West Hotel at 7.30pm as a fundraiser for the KDYS.
The theme is “Summer Cooking Made Easy” and the evening will provide you with loads of tips and ideas about for great summer cooking and food.
The evening will start with a drinks reception and there will be prizes and tasty samples galore.
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Mark will be assisted on the night by “Apprentice Chef” Finalist Gaelle Adado and with live music, a raffle and drinks reception, this event promises to be a fun night for all.
Tickets are €15 and are available from the KDYS Youth Centre, Denny Street Tralee or ring 066-7121674 for more details. Please follow the KDYS facebook page for updates and more information.
The proceeds from this evening will help KDYS to continue Building Futures for young people in Kerry. KDYS has an exciting vision for a future where all young people can realise their potential, can learn the skills needed for their lives today, and to ensure a healthy and successful future.
KDYS is honoured to be a charity partner with the Ring of Kerry Cycle this year and support from this initiative will help KDYS to develop a dedicated Health and Wellbeing Space to extend programmes available to young people in the county.
The range of supports provided by KDYS to young people focus on helping young people with; active and healthy living, personal development, arts and creativity, eating well and nutrition, helping transition from primary to secondary school, mentoring, preparing for the workplace of tomorrow, team building and leadership, mental and spiritual wellbeing, being resilient and dealing with anxiety, digital and online safety & learning skills for future employment.
.Apprentice Chef founders, Mark Doe and Mark Murphy, celebrate receiving the All Ireland Local Food Hero award at the Irish Restaurant Awards with members of the Apprentice Chef team. John Murray (judge), Mark Doe (founder), Susie Cox (nutritional therapist), Louise Brosnan (mentor), Mark Murphy (founder)
THERE were Kerry winners at at the Irish Restaurant Awards which were held in Dublin last night.
The Apprentice Chef Programme, founded by IT Tralee lecturer Mark Murphy and Firies-based chef Mark Doe, was awarded the All Ireland Local Food Hero title, the Park Hotel Kenmare won Best Hotel and Guesthouse in Ireland while Munster awards went to Murphy’s Bar in Brandon and Maison Gourmet in Kenmare.
Known in the industry as the #FoodOscars, Mark Doe from Just Cooking Cookery School in Firies and IT Tralee Culinary Arts lecturer, Mark Murphy, who founded the programme together, attended a gala ball in Dublin on Monday night with over 1000 guests and were overjoyed to receive the accolade.
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The duo started the initiative in 2012 in order to encourage young people to consider a career in the culinary industry and promote healthy eating.
Just last Thursday, the 2017/2018 final was held in IT Tralee and students travelled from as far as Dublin to compete, but it was Killarney student Natalia Leane who was named the Supreme Apprentice Chef.
Other Kerry winners on the night were the Park Hotel Kenmare winning Best Hotel & Guesthouse Restaurant in Ireland; Maison Gourmet in Kenmare winning Best Café (Munster) and Murphy’s Bar Brandon winning Best Pub (Munster).
Mark Doe of ‘Just Cooking’ Cookery School in Firies has recipes and tips to serving up an amazing Christmas dinner…
The key to a stress free Christmas lunch is preparation and timing. You want to be able to enjoy the day without being tied to the stove all day long. Below you will learn some tips to make your Christmas lunch as stress free as possible.
Turkey gravy
Serves 8-10
Ingredients
• 25g plain flour
• 2 tablespoons of red currant jelly
• Salt and pepper
• 600ml of chicken stock
Method
• Pour of the turkey juices into a bowl and allow too cool.
• Remove any fat from the top of the juices with a spoon or ladle.
• Remove the turkey from the roasting tray, and place the turkey on a medium heat.
• Add the flour and cook for 2-3 minute, stirring well to scrape the sediment form the tray and allowing the flour ro colour slightly.
• Gradually pour in the stock whisking well.
• Add the redcurrant jelly, bring to the boil and simmer for 2-3 minutes.
• Add the juices from the turkey, bring back to the boil and season with salt and pepper.
Perfect roast turkey
As a rule a 7kg (14-15lb) turkey will feed 10-12 people with left over.
Ingredients
• 1 x 7kg Turkey (14-15lb)
• 175g unsalted butter (soft)
• 1 Lemon, cut in half
• 1 large onion, peeled
• 2-3 bay leafs
• 4 garlic cloves cut in 1/2
• Few sprigs of fresh rosemary or thyme
• Salt and pepper
• 200ml white wine
• Stuffing (see recipe below)
Method
• Pre-heat your oven to 220c/Gas mark 7
• Remove the giblets from the turkey.
• Season the butter well with salt and pepper.
• Use your hands to loosen the turkey skin away from the breast, and spread the butter under the skin.
• Now stuff the neck end of the turkey with some of the stuffing.
• Stuff the cavity of the turkey with the lemon, onion, garlic, bay leafs and rosemary or thyme.
• Place the turkey into a roasting tray. Pour 100ml of water into the tray.
• Loosely wrap the turkey, ensuring the parcel is tightly sealed.
• Place in the oven and cook for 40 minutes at the high temperature.
• After 40 minutes, reduce the temperature to 170c/gas mark 3 and cook for a further 3 ¼ hours.
• After the 3 ¼ remove the foil from the turkey and increase the oven temperature to 200c/gas mark 6 and give the turkey a final 30 minutes, basting the trurkey occasionally. • This will ensure the turkey has a lovely golden colour.
• After the 30 minutes, pierce the thickest part of the turkey leg with a small knife and check that the juices run clear.
• Remove the turkey from the oven, wrap the tray lightly with foil and allow the turkey to rest for 30-40 minutes.
• Cooking times for other size turkeys
• 8-10 lb (3.5-4.5 kg) – 30 minutes at the high temperature, then 2 ½ hours at the lower temperature, then a final 30 minutes (uncovered) at gas mark 6, 400°F (200°C).
• 15-20 lb (6.75-9 kg) – 40 minutes at the high temperature, then 4 ¼ hours at the lower temperature, then a final 30 minutes (uncovered) at gas mark 6, 400°F (200°C).
Please bear in mind that ovens, and turkeys vary and the only way of knowing if a bird is ready is by using the test described above.
Christmas tip — Before roasting, remove the wish bone of the turkey. This makes carving the turkey easier.
Smoked bacon, sage and cranberry stuffing
Both stuffings makes enough stuffing for a 7kg (14-15lb) turkey. This stuffing is for cooking inside the turkey or roasting as individual balls of stuffing.
Ingredients
• 500g sausage meat
• 300g fresh breadcrumbs
• 300g cooked chestnuts, roughly chopped
• 150g butter
• 2 large onions, chopped
• 100g dried cranberries, finely chopped
• Salt and pepper
• 250g smoked bacon, chopped
• A good pinch of dried sage
Method
1. Melt the butter in a pan and add bacon and add the onions, cranberries, dried sage and smoked bacon.
2. Slowly cook, without colouring, until soft (approx 5-6minutes).
3. Add the chestnuts and breadcrumbs and mix through well.
4. Remove form the heat and allow too cool slightly.
5. Mix through the sausage meat and season with salt and pepper.
Crispy Brie with a bacon & apple salad & cranberry dressing
Serves 4
Ingredients
• 12 pieces of Brie (small wedges)
• 4 tbsp lemon juice
• 200g fresh breadcumbs
• 6 tbsp olive oil
• 4 tbsp cranberry sauce
• 1 tsp of honey
• 2 apples Mixed leaves
• 3 eggs
• 100g plain flour
• 3 back bacon rashers, grilled till crispy and then cut into thin strips.
Method
• Quarter, core and thinly slice the red apples.
• Place the apples in a bowl with the lemon juice and 3 tbsp of water and toss well.
• Pre-heat your oven to 200c/gas mark 6/400f.
• Set up three bowls, 1 with the beaten egg, 1 with the flour and the final 1 with the bread crumbs.
• Pass the Brie though the flour, then the egg and finally the bread crumbs.
• Heat some sunflower or olive oil in a pan and fry the Brie on both sides until golden.
• Place on a baking sheet and bake in the oven for 2-3 minutes until the cheese is soft.
• Meanwhile to make the dressing, take the lemon juice from the apples and place in to a bowl.
• Add the cranberry sauce, olive oil and honey. Season with salt and pepper and whisk to form a dressing.
• In a bowl, dress the leaves with some of the cranberry dressing and mix through the apples.
• Add the bacon to the leaves. (you can heat the bacon slightly if you wish)
• Arrange the leaves neatly on a plate and top with the Brie.
• Drizzle the remaining dressing around the plate.
Goose fat roast potatoes
Serves 8
Duck or goose fat is available form most supermarkets and is the best fat to use for roast potatoes.
Ingredients
• 2kg potatoes, peeled and cut to size (approx the size of an egg)
• 2tbsp flour
• 5 tbsp duck fat or sunflower oil
• salt and pepper
Method
• Place a large pan of salted water on the stove and bring to the boil.
• Add the potatoes, bring back to the boil and cook for 7 minutes.
• Drain the potatoes really well and sprinkle over the flour.
• Season with the salt and pepper. Place a lid back on the pan and give the pan a few hard shakes.
• Heat the oven to 180c. Spoon the fat into a large roasting tray and place in the oven for 6 minutes.
• Carefully pull out the tray and add the potatoes, giving them a couple of turns.
• Roast the potatoes for 40 minutes, turning a few times, until golden and crisp.
Honey roast vegetables with balsamic vinegar
Serves 6
Ingredients
• 500g parsnips
• 500g carrots
• 500g turnip or celeriac
• 4 tbsp honey
• Pinch of dried mixed herbs
• Salt and pepper
• 4 tbsp of sunflower oil
• 2 tablespoons balsamic vinegar
Method
• Preheat the oven to 180c.
• Quarter the parsnips lengthwise and remove the woody core from the centre.
• Cut the carrots and turnip or celeriac into wedges approx the same size as the parsnips.
• Place in a roasting tray and drizzle with the olive oil and season with salt and pepper, sprinkle with the dried herbs.
• Cook in the oven for 35-40 minutes, stirring occasionally until tender.
• Remove from the oven, drizzle with the honey and balsamic and return to the oven for 2 minutes.
Chef’s tip — Try and purchase smaller parsnips as they tend to not be so woody.
Brussels sprouts with bacon and parmesan
Serves 6
Ingredients
• 1kg Brussels sprouts
• 1 tbsp unsalted butter
• 6 streaky bacon rashers cut into small strips
• 25g freshly grated parmesan
• Salt and pepper
Method
• Trim the sprouts and boil in salted water for 6-8 minutes then drain well.
• Heat a frying pan on a high heat and add the bacon. Cook until crispy.
• Add the sprouts and butter, and cook for a further 2 minutes. Season with salt and pepper.
Glazed ham
Serves 10-12
Ingredients
• 3 kg piece of boned ham(boiled)
• Cloves for studding
• 120ml of orange juice
• 100g brown sugar
• 50ml Dijon mustard
• 75ml honey
Method
• Preheat the oven to 180c.
• Remove some of the fat from the ham and discard. Score the fat in a diamond pattern then stud a clove in the middle of each diamond.
• Place the ham in a roasting tray and add a liitle water to the tray.
• To make the glaze, place the orange juice, honey, sugar and mustard in a small saucepan over a medium heat.
• Simmer, stirring occasionally for 10-12 minutes until thickened.
• Brush the ham with the glaze and bake for 10 minutes.
• Glaze again and bake for another 10 minutes.
• Repeat and bake for a final 10 minutes.
Planning ahead
• Boil the ham on Christmas eve.
• Allow to cool and store in the fridge.
• Glaze the ham on Christmas day.
A larger ham may require more time.
Baileys and chocolate roulade
Chocolate roulade with Baileys cream & Maltezers
Serves 8
Ingredients
• 4 large eggs
• 100g caster sugar
• 65g self-raising flour
• 40g Cocoa powder
• 300ml cream
• 2 tablespoons Baileys
• 1 tablespoon icing sugar
• 1 bag of maltezers
Method
1. Preheat the oven to 200°C/gas 6. Grease and line a 33 x 23cm Swiss roll tin with baking parchment.
2. For the sponge, place the eggs and sugar together in a large bowl. Using an electric hand whisk, beat the mixture until it is pale, light and frothy.
3. Sieve the flour and cocoa powder into the bowl and carefully fold in to the egg mixture, using a metal spoon.
4. Pour in to the lined tin and spread out into the corners. Bake in the middle of the oven for about 8-10 minutes until firm and risen.
5. Place a piece of baking parchment bigger than the Swiss roll on the work surface. Invert the cake on to the paper and and peel away the baking parchment.
6. Roll up (from the longer edge) using the paper, rolling it up with the paper inside. Set aside to cool.
7. While the cake is cooling, whip the cream and then stir through the icing sugar and Baileys. Crush the maltezers lightly in the bag.
8. Once the cake is cool carefully unwrap, remove the paper and spread with the Baileys cream. Sprinkle with the crushed maltezers.
9. Roll back up and serve.
Red wine poached pears with Christmas pudding parfait
Serves 4
Ingredients
• 300g of Christmas pudding
• 125ml brandy
For the sabayon:
• 4 egg yolks
• 100g sugar
• Juice of 1 lemon
• 50ml sweet wine
• 300ml whipped cream, beat until it reaches the ribbon stage.
Method
• Mix all the sabayon ingredients together except the cream. Place over a pan of simmering water in a heat- proof bowl and whisk until thick and creamy.
• Remove from heat and whisk until cooled.
• Pour the brandy over the Christmas pudding and heat in the oven for 10 minutes. • Remove and allow to cool for 5 minutes, break up the Christmas pudding with a fork and with a spoon add the sabayon mixture ensuring that it is folded in well. Then fold in the whipped cream. Pour into a terrine mould lined with clingfilm and freeze for at least 8 hours.
For the pears
• 750ml bottle red wine
• 4 tbsp caster sugar
• 2 cinnamon sticks
• ½ tsp cloves
• 2 slices of orange
• 4–6 ripe, but firm, pears, such as Williams (depending on size)
Method
• Pour the red wine in to a medium saucepan and add the sugar, spices, orange slices and simmer gently for 15–20 minutes to allow the aromatics to infuse their flavours into the wine.
• Peel each pear, leaving the stalk on, and scoop out the core from the base with a melon baller. Gently lower the pears into the mulled wine. Rest a crumpled piece of greaseproof paper with a small hole cut out in the centre on top; this will help to keep the pears submerged in the liquid.
• Poach the pears for 10–20 minutes, depending on ripeness. To test, pierce with a fine metal skewer – it should meet with little resistance. Transfer the pears and mulled wine to a large dish and leave to cool. Cover with cling film and refrigerate overnight to allow the flavours to develop.
• Serve the pears warm, reheating them gently, or at room temperature, with the xmas pudding parfait.
Left over turkey stroganoff
Serves 4
Fed up with turkey sandwiches? Try this simple stroganoff for a tasty Stephens day treat.
Serve with rice or noodles.
Ingredients
• 2 tablespoons olive oil
• Small knob of butter
• 1 onion finely sliced
• 200g button mushrooms, finely sliced
• 2 garlic cloves, finely chopped
• ½ tbsp paprika
• 700g leftover cooked turkey, cut into strips
• 200ml Left over turkey gravy
• 1 tablespoon white wine vinegar
• 200ml cream
• 1 tbsp wholegrain mustard
• Chopped parsley to serve
• salt and pepper
Method
• Add the oil and butter to a heavy based frying pan, and place over a medium heat.
• Heat until the butter froths and then add the onions.
• Cook the onions for 3-4 minutes until soft.
• Add the mushrooms and garlic and cook for a further 3 minutes.
• Now stir in the paprika and cook for a further 1 minute.
• Add the turkey meat and gravy and bring to the boil.
• Add the white wine vinegar, Pour in the cream bring to the boil and simmer for 3-4 minutes until piping hot.
• Stir in the mustard and parsley, season with salt and pepper.
Mark Doe of the ‘Just Cooking’ Cookery School in Firies has some healthy recipes for January…
We all know the benefits of a healthy diet. You will certainly feel better if you watch what you eat.
It is so easy to open packet and jar of convenience foods, but they are often high in salt, sugar and additives.
If you haven’t heard of any of the ingredients in them, leave them in the shop!
Healthy food is so tasty and the goods news is it is usually very simple and quick to prepare.
Top tips for a healthier diet
• Use a good quality non stick pan, this way you need less oil when cooking. Once the oil is added to the pan don’t let it smoke as the oil becomes unhealthy when this happens.
• Incorporate plenty of vegetables into your diet. The more colour on your plate the better.
• Instead of using processed meats for sandwiches, steam your own chicken fillets and have them in the fridge.
• Introduce seeds to your diet. Sesame seed – A wonderful antibacterial seed and high in Calcium, Flax seed – A seed abundant in Omega 3 and a wonderful cleaner for our digestive tract. Sunflower/pumpkin seeds – These seeds are packing a punch on the protein scale so another great addition to our daily diet. Dry fry the seeds in a dry frying pan and grind them in a mortar and pestle. This makes them easier to digest and releases the oils.
• To reduce salt in your diet use spices, garlic. lemon juice, black pepper or ginger to add flavour to your food.
• Snack on nuts, vegetable sticks or fruit.
• Avoid convenience foods as much as possible
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What fats are bad?
Fat and cholesterol have a very important part in maintaining a healthy heart. But eating high fat foods regularly , especially foods high in saturated fats, tend to raise blood cholesterol levels.
Polyunsaturated fats can help lower blood cholesterol levels. Monounsaturated fats also have a lowering effect on blood cholesterol and are found in olive oil, peanut and rapeseed oil, as well as seeds, avocados and some nuts.
The total amount of fat eaten is important, so we need to limit all types of fat, especially saturated fats.
Salt
Research shows that salt intake contributes to an increase of blood pressure. Eating less salt is important for heart health.
Often people forget about the salt in prepared convenience foods. Herbs, spices, lemon, garlic and black pepper can be used as an alternative to salt.
Salmon and asparagus Fajitas
Serves 4
2tsp Olive oil 1 Medium onion, sliced
1 red pepper, sliced in strips 100g Asparagus spears, cut into 3 cm pieces
1tsp Ground cumin ¼tsp Cayenne pepper
4 Large tortilla wraps
200g Fresh salmon, skinned and cut into strips 50g Rocket or baby spinach
Method
• Add the oil to a pan and place on a medium heat. Add the onion, pepper and asparagus.
• Cook for 4 minutes, stirring regularly.
• Add cumin and cayenne pepper to the onions and peppers and mix well.
• Add the salmon to the onions, peppers and asparagus and mix gently for 2 minutes so it cooks evenly.
• Warm the wraps in the microwave or under a hot grill.
• Add the salmon to the onions, peppers and asparagus and mix gently for 2 minutes so it cooks evenly.
• Add a tablespoon to water, cover and turn off the heat. Leave to stand for 1 minute.
Put ¼ of the mix and ¼ of the rocket into each tortilla. Roll up, cut in half and serve.
Pear & mango strudel
A healthy version of a strudel. Here we are using a little rapeseed oil instead of butter on the filo pastry.
Makes 1 large strudel, 6-8 portions
Ingredients
• 750g pears
• 2 Mangoes
• 50g ground almonds
• 50g honey (plus 3 tablespoons for drizzling)
• 4 tablespoons of Rapeseed oil (plus a little extra)
• Finely grated zest of 1 orange
• 6 sheets of filo pastry
• 1 tablespoon of flaked almonds
• Greek yoghurt for serving
Method
1. Preheat the oven to 190C/375F/Gas 5.
2. Peel core and thinly slice the pears. Peel, stone & finely dice the mangoes. In a bowl toss with the honey and ground almonds.
3. Mix the oil and the orange zest in a bowl.
4. Unroll the pastry and lay flat. Place 3 sheets of pastry. Long sides slightly overlapping, onto a work surface and brush lightly with the orange flavoured oil.
5. Cover with another 3 sheets of pastry, brush again, and repeat twice
6. Arrange the fruit in a narrow strip, lengthways down the centre of the pastry to within 3cm of each shorter edge.
7.Fold the 2 shorter edges over the filling and then fold over 1 long edge and tuck the fruit firmly underneath the pastry.
8. Brush with the remaining orange oil and fold over the other edge, so that it overlaps by at least 5-6 cm.
9. Carefully transfer the strudel to a large oiled baking sheet. Scatter with the almonds.
10.Bake for 35/40 minutes, until crisp and golden.
11. Warm the honey in a small pan or the microwave. Transfer the strudel to a board and slice. Serve drizzled with the warm honey & Greek style yoghurt.
Fruit Smoothies.
Fresh fruit is a really important part of our diets and if possible should be eaten at least once a day.
Below are two varieties of smoothies you can make. Of course you can choose whatever fruit you enjoy and mix and match according to what is available.
Creamy Banana and Pineapple Smoothie
1 banana chopped
5-6 pieces fresh pineapple
2 dessert spoons plain yogurt
1 drop vanilla extract
Fresh apple juice to taste.
Red fruit Smoothie
1 Banana,
6-8 Fresh strawberries
Handful of fresh blueberries
2 Dessert spoons strawberry yogurt
Fresh apple juice to taste.
Method
1. Chop fruit on a clean chopping board. Make sure bowls and boards are clean as the fruit will pick up the flavours from the board very easily.
2. Add liquid juice to dilute. Blend and serve.
Some reasons for eating Fresh fruit.
The vitamins in fresh fruit give you energy to help you get through the day.
Fresh fruit if eaten on a regular basis will help keep your skin looking fresh & clear.
Fruit is great snack, and will help to promote healthy weight.
Fresh fruit helps improve your digestion and prevents constipation.
Fresh fruit tastes great, and smoothies are a fun way to enjoy them.
Cod with tomatoes, thyme and peppers
A really quick and easy fish dish. I like to serve with brown rice or sweet potato wedges.
Ingredients
1 tbsp olive oil
1 onion , chopped
2 garlic cloves, finely chopped
400g can chopped tomatoes
1 heaped tsp light, soft brown sugar
few sprigs thyme , leaves stripped
1 tbsp soy sauce
1 red pepper, chopped
1 yellow pepper, chopped
4 cod , fillet portions approx 180-200g each( or another white flaky fish, such as Pollack)
Method
• Heat the oil in a frying pan, add the onion, peppers and garlic, then gently fry for 5-8 mins until lightly browned. Stir in the tomatoes, sugar, thyme and soy, then bring to the boil.
• Simmer 5 mins, then slip the cod into the sauce. Cover and gently cook for 8-10 mins until the cod flakes easily.
Mackerel pate on tortilla bites with salsa
Tinned salmon can also be used for the pate
For the pate
1 tin of Mackerel (approx 100g)
2 tbsp low fat natural yogurt
50g extra light cream cheese (more if you want a creamier pate)
A little salt and pepper
A little lemon juice
Method
• Drain the salmon and place in a bowl. Mash well with a fork.
• Add the cream cheese, yogurt and lemon juice.
• Mix well and season with a little salt and pepper
For the tortilla bites
2 light tortilla wraps
A little rape seed oil
Method
• Pre heat your oven to 180c.
• Brush the wraps on both sides with a little rape seed oil.
• Cut the wraps into triangles and spread out on a baking tray.
• Bake in the oven for 5-6 minutes until crisp.
For the salsa
1 packet cherry tomatoes
1 tbsp Tomato relish
1 tbsp chopped parsley
2 spring onions chopped
1 tbsp rape seed oil
A little salt and pepper
1 tsp Harissa paste
Method
• Combine all the ingredients together and serve with the pate and tortilla bites.
• Aromatic butter beans with pumpkin and pak choi.
• A mildly spiced, warming dish that is ready in no time and great for when you are hungry in a hurry!!
Serves 4
2 tbsp rapeseed oil 500g pumpkin or butternut squash, cut into small cubes)
60ml soy sauce 2 cans of cooked butter beans, drained and rinsed
1 red chilli, de-seeded and finely chopped
1 tbsp finely grated ginger 1 tsp Chinese five spice
2 heads of pak choi, cut into chunks 1 tbsp oyster sauce
4 spring onions, finely sliced 2 tbsp freshly chopped coriander
2 red onions, peeled and finely sliced 2 garlic cloves, finely crushed.
Method
• Heat a wok over a medium high heat. Add the rape seed oil
• Add the onions and pumpkin and cook for 5-6 minutes, or until just tender.
• Add the soy sauce, oyster sauce, ginger, chilli, garlic, and five spice.
• Bring to the boil and simmer for 2 minutes.
• Add the pak choi, pumpkin mix and butter beans and simmer for a further 2 minutes.
• Serve and sprinkle with the chopped coriander and spring onions.
Mark Doe of ‘Just Cooking’ Cookery School in Firies looks at some classic dishes of the 70s and 80s which have disappeared from restaurant menus…
I am at a certain age where I can remember some of the classic dishes that not only popped up on restaurant menus during the 70s and 80s, but were also cooked at home.
I asked a question on Facebook about people’s favorites and I got some interesting answers.
Many were convenience foods that became popular during these decades such as Artic roll, smash potato, angel delight and boxes of dried paella and many were the classics that we learnt to love such as blackforest gateau, pineapple upside-down cake, prawn cocktail, egg mayonnaise, vol au vents and chicken Kiev.
So this week we’ll look at some of those retro dishes that for me and many others bring back great childhood memories, even if at the time they didn’t always taste that good!
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Easy Chicken Kiev
Serve with baby potatoes and salad or steamed vegetables
Serves 4
Ingredients
• 2 garlic cloves, peeled
• small bunch flat-leaf parsley
• 100g fresh breadcrumbs
• 4 skinless, boneless chicken breasts
• 4 tbsp garlic & herb soft cheese
• 4 tsp olive oil
Method
Heat oven to 200C/180C fan/gas 6.
Whizz together the 2 peeled garlic cloves, parsley and 2 tsp olive oil in a food processor.
Add the breadcrumbs and seasoning before pulsing briefly to mix. Tip onto a plate.
Cut a slit (roughly thumb-length) in the side of each chicken breast, at the plump end.
Spoon ¼ of the soft cheese into each hole and press the edges together to seal. Rub 2 tsp oil over all the chicken breasts before pressing the herby crumbs onto them.
Place the coated chicken in a shallow roasting tin. Scatter round the remaining and drizzle with the rest of the oil. Bake for 20-25 mins until the chicken is cooked and crumbs crisp and golden.
Cheese fondue
Ingredients
• 600 grams chopped or grated gruyere cheese
• 300 mls white wine
• 2 teaspoons cornflour
• 3 tablespoons kirsch
• 1 clove garlic (peeled)
• good grinding of pepper
• good grating of nutmeg
• Cubes of crusty bread to serve
Method
Put the chopped or grated cheese into the fondue pot with the wine and heat until boiling on the hob, by which time the cheese should have melted.
Turn the pot down to a simmer. Slake the cornflour with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.
Season with the pepper and nutmeg, stir well and place the fondue pot over a flame at the table.
Prawn cocktail
Serves 4
Ingredients
• 3 Baby gem lettuce, finely shredded
• 400g cooked shrimps (frozen shrimps are fine)
• 4 tbsp mayonnaise
• 1 tbsp tomato ketchup
• 2 tsp lemon juice
• A small dash of Tabasco sauce
• 4 lemon wedges
• Paprika to sprinkle
Method
Mix together the mayonnaise, ketchup, lemon juice, and mayonnaise. Season with a little salt and pepper.
Place the lettuce in cocktail glasses. Top with the shrimps and then the sauce. Sprinkle with the paprika.
Serve with brown soda bread and lemon wedges.
Chicken and mushroom vol au vent
Serves 4
Ingredients
• 4 large cooked vol au vent cases
• 4 chicken breasts, cooked and cut into a large dice
• 150g mushrooms, sliced
• 1 chicken stock cube
• 350ml milk
• 50ml cream
• 25g butter (melted)
• 25g plain flour
• Salt and pepper
• A good splash of white wine
• 1 clove garlic, finely crushed
Method
First make the sauce. Melt the butter and beat in the flour until you have a smooth paste.
Bring the milk to the boil and add the stock cube. Reduce to a simmer and gradually whisk in the flour and butter mix.
Simmer for 10 minutes, whisking frequently.
Season with a little salt and pepper. Add the cream and add a little more milk if the sauce is too thick.
Add a little oil to a frying pan and fry the mushrooms until golden, Add the garlic andf fry for a further 1 minute.
Add the white wine and allow to evaporate. Add the mushrooms to the sauce. Add the chicken to sauce and bring to a simmer.
Simmer for 5 minutes then pour into the vol au vent cases.
Mini toads in the hole
Makes 12
Ingredients
• 24 uncooked cocktail sausages
• 2 tbsp sunflower oil
• 3 eggs (this will be 150ml)
• 150ml plain flour
• ½ tsp mustard powder (optional)
• 150ml milk
• 12 small rosemary sprigs
Method
Cut the sausages with scissors. Heat oven to 220C/200C fan/gas 6. If the sausages are linked, get your child to use a pair of scissors to cut them into single sausages.
Place 2 sausages in each hole of a 12-hole muffin tin and go through all the maths this involves – two times table, counting up in twos etc.
Drizzle each set of sausages with a little oil. Now place the tin in the oven for 20 mins until the sausages have browned, getting a grown-up to turn the sausages halfway through.
Crack the eggs into the bowl. Measure 150ml flour in a measuring jug and tip into a bowl with the mustard powder. Make a well in the centre and beat in the eggs. Measure the milk.
Gradually pour the milk into the batter – get the child to whisk well between each addition – until you have a mix that is the consistency of double cream. Season.
Pour the batter back into the jug. Remove the sausages from the oven, very carefully pour the batter over the sausages and throw a sprig of rosemary into each hole.
Cook in the oven. Leave the batter to cook for 15 mins undisturbed. But if your oven has a clear glass door, let the kids watch the batter rise. Remove the tin from the oven. Leave to cool for a few mins, then serve with gravy, mash and vegetables.
Not long now til turkey time! With this in mind, Mark Doe, of ‘Just Cooking’ Cookery School in Firies, gives us his top tips for a stress-free Christmas lunch…
Christmas lunch often means a lot of stress if you are the one cooking for friends and family.
I think this comes from cooking for a large crowd that you want to impress and then you have the added stress of cooking that all-important turkey to perfection without over or under cooking it.
I have cooked my turkey on the BBQ over the last few years and the results are outstanding, even though I am sure the neighbours think I am a little mad!
Continued below…
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Timings are the most important part of preparing your festive lunch, and below are a few tips for getting them spot on. I have also included a recipe for my favourite stuffing, which you can use to stuff the neck of the turkey or it can be rolled into small balls and roasted separately.
• Roast your turkey for 25 minutes per pound and have the turkey covered foil for most of the cooking.
• For the final 30-40 minutes of cooking time, remove the foil, turn up the oven and baste the turkey regularly with the fat and juices.
• Once the turkey is cooked remove from a tray and place on a large tray or plate. Cover tightly with tin foil and allow the turkey to rest for 45 minutes. It will stay piping hot and the resting allows the juices to go back through the turkey. This gives you a super moist turkey that is easy to carve. You can make your gravy using the juices from the roasting tray.
• Allowing the turkey to rest means that you have plenty of oven space to cook your roast potatoes and roast vegetables. There is no need to cook these until the turkey is removed from the oven.
• Sprouts only take 6-8 minutes to cook, so this should be your last job. Once the sprouts are cooked, toast some almonds in a pan with a good knob of butter. Toss the sprouts through the butter and season well before serving.
• Serve all of your vegetables and potatoes in large bowls in the middle of the table. This means there is less stress when it comes to plating up your Turkey and enables your guests to help themselves.
• Once the turkey reaches a core temperature of 75c in the thickest part of the turkey it is safe to consume. A digital food probe is a great investment for getting the turkey just right.
Just cooking would like to wish you all a very happy and tasty Christmas, and remember to enjoy the day even if you are cooking the Christmas Lunch.
Smoked bacon, sage and cranberry stuffing
Makes enough stuffing for a 7kg (14-15lb) turkey.
• 500g sausage meat
• 300g fresh breadcrumbs
• 300g cooked chestnuts, roughly chopped
• 150g butter
• 2 large onions, chopped
• 100g dried cranberries
• Salt and pepper
• 250g smoked bacon, chopped
• A good pinch of dried sage
Method
1. Melt the butter in a pan and add bacon and add the onions, cranberries, dried sage and smoked bacon.
2. Slowly cook, without colouring, until soft (approx 5 to 6 minutes).
3. Add the chestnuts and breadcrumbs and mix through well.
4. Remove from the heat and allow to cool slightly.
5. Mix through the sausage meat and season with salt and pepper.
.At the Tralee Parnells Mark Doe cookery demonstration in the Meadowlands Hotel on Friday were, from left: Samantha Palmer, Teresa Lonergan, and Kate Dunne. Photo by Gavin O’Connor.
THERE was another great turnout for the Tralee Parnells annual cookery demonstration last night in the Meadowlands Hotel.
Mark Doe of Just Cooking cookery school in Firies cooked up some treats and gave his expert tips on the culinary arts.
The evening also featured a guest speaker on preventative strategies regarding sports injuries in the young hurler.
There were spot prizes during the evening and everyone went home happy, full of ideas for the kitchen and the club benefitted financially from the successful event.
Scroll down for photos…
.At the Tralee Parnells Mark Doe cookery demonstration in the Meadowlands Hotel on Friday night were, from left: Aoife O’Sullivan, Geraldine Laffan, Jenny Sheehy, Bernie Canty and Saoirse Moloney. Photo by Gavin O’Connor..At the Tralee Parnells Mark Doe cookery demonstration in the Meadowlands Hotel on Friday were, from left, front: Graham Sheehy, Dara Moloney, Edward Sheehy and Jamie Fitzgerald. Back: Donal O’Brien and Jack O’Brien. Photo by Gavin O’Connor..At the Tralee Parnells Mark Doe cookery demonstration in the Meadowlands Hotel on Friday night were, from left: David Brick, Mark Ryall and Brian Shanahan. Photo by Gavin O’Connor.At the Tralee Parnells Mark Doe cookery demonstration in the Meadowlands Hotel on Friday were, from left: Gerard O’Brien, Linda O’Brien and Seamus Cadogan. Photo by Gavin O’Connor.
At the Tralee Parnells Mark Doe cookery demonstration in the Meadowlands Hotel on Friday were, from left: Joan Naughton, Lil Hanifin, Josephine Casey and Joan O’Callaghan. Photo by Gavin O’Connor.At the Tralee Parnells Mark Doe cookery demonstration in the Meadowlands Hotel on Friday were, from left: Ruth Byrne and Eileen Falvey. Photo by Gavin O’Connor.At the Tralee Parnells Mark Doe cookery demonstration in the Meadowlands Hotel on Friday were, from left: Tara Donovan, Anne Donovan and Fiona Reidy. Photo by Gavin O’Connor.At the Tralee Parnells Mark Doe cookery demonstration in the Meadowlands were, from left: Muireann Ní Loingsigh and Mary Ross. Photo by Gavin O’Connor.At the Tralee Parnells Mark Doe cookery demonstration in the Meadowlands Hotel on Friday were, from left, Front: Cian O’Neill and Jack Doyle. Back: Katie Doyle, Fionnuala English, Onaigh O’Neill. Photo by Gavin O’Connor.
Mark Doe of ‘Just Cooking’ Cookery School in Firies, has a tasty dish for runners!…
With Run Killarney taking place next weekend and the Rose of Tralee 10k a month away, I thought I would share a tasty dish that will be great for the days coming up to the runs.
Having run three marathons myself and currently training for my fourth, I know the importance of fuelling up properly before long training runs and the big day itself.
Continued below…
Nutrition is as important as the training itself if you want to cross the line on the big day.
Pasta is great for carbo loading, and when mixed with prawns or chicken gives you that all important protein also needed.
Brown pasta is even better for you, though it may take a minute or 2 longer to cook.
Good luck to all of you taking part in any of the runs next weekend, and enjoy the deserved rest afterwards.
Spaghetti with prawns and rocket
A great dish to start the carbo loading. Use any dried pasta that you like.
Serves 4
Ingredients
• 450g dried spaghetti 50ml of water
• Sea salt and freshly ground black pepper2 cloves of garlic, peeled and finely chopped
• 6 sun-dried tomatoes, finely chopped
• ½ red chilli, deseeded and finely chopped 400g peeled raw tiger prawns, peeled
• Zest and juice of 1 lemon 1 small bag of rocket, roughly chopped
• Olive oil
• Grated parmesan for serving
Method
• Cook your spaghetti in a large pan of boiling water according to the packet instructions.
• Meanwhile, heat 50ml of olive oil in a large frying pan and toss in the garlic and chill, allow to color slightly.
• Add the prawns and cook for 1 minute.
• Add the water and sun-dried tomato puree and simmer for two minutes.
• When the pasta is ready drain it through a colander.
• Toss the spaghetti through the sauce and add the lemon juice and rocket.
• Season with salt and pepper.
• Serve in bowls and top with freshly grated parmesan.
Mark Doe of ‘Just Cooking’ cookery school in Firies tosses some delicious salad recipes together for summer days…
Be creative with your salads and use as much seasonal produce as you can.
A few tips for tasty salads;
• Wash and dry your salad leaves. A salad spinner is a great addition to your kitchen. A lot of the bags of salad that you can buy are washed but in a chlorine solution, so always give them another wash.
If your leaves are dried in a salad spinner they will last longer in your fridge.
• Warm salads are great, but adding warm food to leaf salads can wilt the leaves.
• Don’t overdress your salad as this can make the leaves soggy.
• It is best not to serve salads straight from the fridge. Potato salad, coleslaw etc… can be tasteless when too cold. Remove from the fridge 10 minutes before eating if possible.
• Try adding seasonal berries to salads. Watercress, beetroot and strawberry salad is a lovely Summer salad.
Continued below…
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Beetroot, orange and strawberry salad
Serves 4
Ingredients
• 4 heads of cooked beetroot, chopped
• 200g strawberries, washed and cut into quarters
• 2 oranges, peeled and cut into segments
• 1x 100g packet watercress
• Place the beetroot, orange and strawberries onto a large platter.
• Place the olive oil, cumin, honey and red wine vinegar into a jam jar with a tight fitting lid and give a good shake.
• When ready to serve sprinkle the watercress over the beetroot, strawberries and orange.
•Drizzle over the dressing.
Grilled peach salad with mozzarella and mint pesto
Serves 4
Ingredients
For the salad
• 2 ripe peaches
• 2 teaspoons olive oil
• 1 teaspoon balsamic vinegar
• 2 cups baby arugula
• fresh mozzarella, sliced mint & basil pesto:
• 30g of a mix of mint & basil
• 2 tbsp cup pine nuts, toasted (you could also use walnuts instead)
• 1/2 garlic clove, roughly chopped
• juice and zest from 1/2 a lemon
• 80ml olive oil (or more)
• A pinch of red chilli falkes
• salt & pepper
Instructions
• Slice the peaches into 6 segments per peach. In a small bowl, toss peaches with olive oil, balsamic, and just a small pinch of salt.
• Heat your grill (or grill pan) to medium high heat and brush it with some oil. Place the peach slices on the hot grill and cook each side for 2-3 minutes without moving them (near the end you can gently peek to see how your grill marks are coming along). When your peaches are grilled, set aside and allow them to cool to room temperature.
• Meanwhile make the pesto. Combine all ingredients in a small food processor and pulse to combine. Add more oil for a smoother pesto, or leave it chunky – whichever consistency you prefer.
• Toss the arugula with just a little bit of olive oil and a few pinches of salt. Assemble on a platter and top with mozzarella slices, peaches, dollops of pesto, and a few pinches of red pepper flakes. Squeeze just a bit of lemon on top and serve.
Quinoa and pomegranate salad
• 400ml chicken stock, from a low salt stock cube
• Extra-virgin olive oil
• 200g quinoa
• 1 medium garlic clove, finely chopped
• 1 red onion, finely chopped
• 85g raisins or sultanas
• 100g feta cheese, crumbled
• 200g pomegranates seeds from tub or fruit
85g toasted pine nuts or toasted flaked almonds
• 4 tbsp chopped parsley
• 5 tbsp chopped mint
• juice 1 or 2 of lemons
Method
• Place the chicken stock in a medium saucepan over medium-high heat and bring to a simmer. Add the quinoa.
• Cover the saucepan, reduce the heat to low, and cook until all of the liquid is absorbed, about 12-15 minutes, stirring once or twice. . cooked spread over a platter or wide, shallow bowl to cool quickly.
• When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.
Thai carrot and radish salad
Serves 4
Ingredients
• 4 tbsp sweet chilli dipping sauce
• zest 1 lime and 2 tbsp juice
• 1 tsp fish sauce
• 1 Little Gem lettuce, separated into leaves
• 2 carrots, cut into thin batons
• 10 radishes, sliced
• 4 spring onions, cut on the diagonal
• handful roughly chopped coriander
Method
• Mix the chilli sauce with the lime zest and juice, and fish sauce to make the dressing.
• Arrange the lettuce in a large salad bowl. Toss all the remaining ingredients with the dressing just before you are ready to eat, to keep everything crisp and fresh, then add to the lettuce.
Mark Doe of ‘Just Cooking’ Cookery School in Firies has some amazing stir-fry recipes to liven up meal times…
Stir-frying is a quick and tasty style of cooking that is also very versatile.
Any prime cut of meat and most fish can be stir-fried and all vegetables as long as they are cut thinly.
Top tips for a super stir-fry
Have all your ingredients chopped and at the ready including the sauce of your choice.
If you’re using cornflour to thicken your sauce, add it to the cold liquid otherwise it will go lumpy.
Stir again just before using.
• Use a wok if you have one and because it needs to be hot, use an oil with a high smoking point, like groundnut, sunflower or rapeseed.
• Heat the wok well before adding the oil.
• Cook the meat/fish for a few minutes then remove from the wok. Then stirfry the vegetables.
• Cook the vegetables and cook to your liking. Firm vegetables like carrots, peppers and thick broccoli stalks will take longer. Leafy vegetables like spinach and bok choy as well as beansprouts can go in towards the end.
• Don’t overload the wok. If cooking for larger numbers, cook the food in batches and then mix together in the wok before serving.
Zingy chicken stir-fry with egg noodles
Serves 2
Ingredients:
• 2 portions egg noodles
• 4 tbsp sunflower, groundnut or stir-fry oil
• 2 cooked chicken breasts, finely sliced
• 1 carrot, grated
• 1 pkt baby corn
• 2 garlic cloves, chopped
• 2 tbsp clear honey
• 1 tbsp soy sauce
• juice 2 limes
• 3 tbsp toasted sesame seeds
• 2 tbsp chopped coriander leaves
Method
• Cook the noodles according to pack instructions, then drain. Heat the 2 tsp of the oil in a wok and add the chicken.
• Stirfry for 3-4 minutes until just cooked. Remove from the wok and set aside.
• Add the remaining oil and heat. Stir-fry the carrot, baby corn and garlic.
• Add the honey, soy and lime juice, bubble for 30 secs, then add the noodles and sesame seeds.
• Mix well, heat through and sprinkle with coriander to serve.
Pork Stir-fry with oyster sauce
Serves 2
Ingredients
• 2 pork cut into very thin strips
• 1 packet of cooked egg noodles
• 4 tablespoons of peanut, groundnut, sunflower or stir fry oil
• 1 head of broccoli, cut into small florets
• 1 Large carrot cut into thin strips(or coarsely grated)
• 1 Red pepper, de-seeded and cut into strips
• 1 Green pepper, de-seeded and cut into strips
• 3 Cloves of garlic, crushed
• 1 bunch of spring onions, finely sliced
For the sauce
• 1 Sachet of ouster sauce (Blue dragon sachet)
• 8 tablespoons of soy sauce
• 16 tablespoons of water
• 1 Tablespoon of corn flour mixed with 4 tablespoons of cold water
Method
1. Cook the noodles following the instructions on the packet.
2. Cool down the noodles under running cold water and set aside.
3. In a bowl mix together the soy sauce, oyster sauce and water.
4. Heat a wok or large frying pan and add ½ of the peanut or ground nut oil. Heat until a haze forms above the pan.
5. Add the pork and stir-fry for 3-4 minutes until the chicken is brown and cooked through..
6. Remove from the pan and set aside. Wipe out the pan with kitchen paper and return to the heat.
7. Add the remaining peanut oil and heat again.
8. Add the carrot, broccoli, peppers, & garlic and stir fry for 3-4 minutes. The vegetables should stay crispy.
9. Add the spring onions and the soy & oyster sauce mix.
10. Bring to the boil and stir in the corn flour.
11 Add the noodles and pork and heat through
Thai Satay vegetable stir-fry
Serves 4
Method
• 4tbsp crunchy peanut butter
• 3 tbsp sweet chilli sauce
• 3 tbsp dark soy sauce
• 400g straight-to-wok noodles
•2 tbsp groundnut, sunflower or stir-fry oil
• thumb-sized piece of fresh root ginger, peeled and grated
• Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce.
•Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
• Heat the oil in a wok, then add the ginger and vegetables. Stir-fry for 2-3 minutes until the veg is just cooked.
• Add the noodles then stir-fry for a further 1-2 minutes.
• Add the sauce and bring to the boil then sprinkle over the basil leaves and peanuts to serve.
Nasi Goreng
I first come across this tasty Malaysian rice dish whilst working onboard the QE2.
Spicy rice with meat or fish, topped with a fried egg and prawn crackers is something you will be hooked on once you try it.
I like to add lightly boiled green beans to the stirfry.
Dried shrimps are available from specialist Asian stores as are prawn crackers.
Serves 4
Ingredients
• 400g basmati rice, cooked and quickly cooled
• 1 leek, finely chopped
• 170g raw prawns, shelled and de-veined
• 2 chicken breasts, cut into thin strips
• 6 spring onions, finely sliced
• 2 handfuls fresh coriander, finely chopped
• 4 eggs
• 1tbsp ketap manis (sweet soy sauce)
• 6 large shallots, finely sliced
• 12tbsp Ground nut, sunflower or stir-fry oil
For the paste:
• 100g dried prawns, soaked for 15min in water
• 6 garlic cloves, chopped
• 4 red bird’s eye chillies, chopped
• 50g unsalted peanuts, chopped
• 3cm piece of fresh root ginger, peeled and roughly chopped
• Soak the dried shrimps in a cup of water for 15min.
Method
• Heat a frying pan over a moderate heat and add 8 tbsp of the oil. Heat until the oil is very hot but not smoking.
• Add the shallots and fry until golden brown. Drain the shallots on kitchen paper and allow to cool and crispen.
• Now make your paste. Place all of the ingredients into a blender and blend to a paste.
You can add a little of the water from the prawns to help the paste blend.
• Heat the remaining oil in a large frying pan or wok on medium heat. Spoon the paste into the pan and stir fry until lightly browned and fragrant.
• Add the leeks and chicken and fry for a few minutes until cooked, adding a little more oil if needed. Finally, tip in the prawns and cook until they’re pink, which should take about 3-4 minutes.
• Lower the heat slightly under the wok and quickly stir in the rice, mixing well.
• Add the ketap manis, stir and season with salt and pepper.
• Now fry your eggs in a separate pan.
• Stir the spring onions and coriander into the rice dish.
• Divide between four plates. Garnish each with a fried egg and the shallots. Serve with a basket of prawn crackers.
Mark Doe from ‘Just Cooking’ Cookery School in Firies has some great tips for barbecuing this summer. All we need now is the weather…
Planning your barbecue
Firing up the barbecue is often seen as an opportunity for a bit of a party with neighbours or friends, but few of us have a barbecue big enough to cook all the food at once.
It’s a good idea to pre-cook some of it in the oven, especially the likes of chicken wings or drum sticks and then just reheat it on the barbecue to impart that wonderful smoky flavour – but make sure it’s piping hot and thoroughly cooked through before you serve it.
Aim for two or three different main course choices then have lots of salads and bread on hand for people to help themselves to.
Don’t keep food hanging around for ages getting warm while it’s waiting for its turn over the coals.
The exception is large pieces of meat: these should be taken out of the fridge about 30 minutes before cooking so they can come back to room temperature, helping them to cook all the way through more easily.
Top barbecue tips
• Do not leave food out in the sun before cooking. Remove the food from the fridge 30 minutes before cooking to allow to come to room temperature.
• Always soak bamboo skewers in water for at least 30 minutes before using. This prevents them from catching alight and also splintering.
• Try not to pack food too tightly on the skewers. Leave some gaps around each piece so that the food will cook through thoroughly.
• Have a spray bottle of water ready to spray out any flames if they appear.
• Firm fish such as tuna or salmon can be cooked directly on the grill if handled carefully. A hinged wire fish basket can be useful when cooking more delicate fish or whole fish ,or try wrapping in tinfoil.
• Poking and stabbing the meat will cause the loss of juices that keep your meat moist and tender. Do not attempt to turn the meat with a carving fork. Instead use long handled tongs or spatulas to turn the meat.
• Only cook 2-3 items on the barbecue. Serve plenty of baked potatoes, bread and salad to compliment the barbecued food.
• Smaller portions of meat cook easier. Chicken wings, chicken escalope’s, minutes steaks etc… avoid chicken legs
Marinated Chicken escalopes
Serves 4 to 6
Marinade
• 2 tablespoons soy sauce
• 6 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1/2 tablespoons Dijon mustard
• 1 teaspoon ground cumin
• 2 garlic cloves, finely chopped
• freshly ground black pepper
• 4 boneless, skinless chicken breast halves, each about 6 ounces
Method
• Cut each chicken fillet in half lengthways and place each piece between 2 sheets of cling film.
• Lightly bat the chicken out with a rolling pin so that you have 4 pieces thin chicken escalopes.
• In a medium bowl combine the marinade ingredients. Place the chicken in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours.
• Remove the chicken from the bag. BBQ the chicken over a high heat with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 2-3 minutes on each side is sufficient.
Grilled Pineapple with Honey and lime yogurt
Serves 8
For the pineapple
• 8 slices fresh pineapple, each about 1/2 inch thick, peeled and cored
• 2 tablespoons soft brown sugar
• 1/4teaspoon ground cinnamon
For the yogurt
• 150g low fat natural yogurt
• 2 limes, finely zested
• 1 tbsp honey
Method
1. Mix the yogurt, lime zest and honey together in a bowl.
2. Sprinkle the pineapple slices evenly on both sides with the brown sugar and cinnamon
3. Brush the cooking grates clean. Grill the pineapple slices over direct medium heat, with the lid open, 5 to 7 minutes, turning once.
The Hotel Culinary Arts and Tourism Department of the IT Tralee are preparing to host their ‘Food 4 Thought’ event.
The Hotel Culinary Arts and Tourism Department (HCT) of the IT Tralee are preparing to host their ‘Food 4 Thought’ event on Wednesday, March 25 at the North Campus from 10am to 3pm.
The event which is now in its third year will feature a series of workshops and demonstrations that will all be offered free of charge and is designed to attract food industry professionals and food lovers alike on the day.
On the day, there will be chances for members of the public to enhance their cookery/baking skills workshops set to be held in the area of artisan bread making, cocktail making and the art of smoking amongst many others.
“We at IT Tralee want to share our knowledge and passion for food and hospitality to stimulate best practice in the region as well as highlighting our superb food producers and enabling them to develop their skills,” said TJ O’Connor, Head of Section at the HCT department.
There will also be the chance for visitors to sample the new food product range developed by the HCT departments third year BA culinary arts students.
There will be many talks held on the day with Mark Doe from ‘Just Cooking Cookery School’ along with Patricia Tehan head chef from ‘Carrig Country House’ being present on the day also.
For all information regarding workshop/demonstration times, all of this can be found here.
Mark Doe of ‘Just Cooking’ cookery school in Firies has a recipe for fantastic fish cakes…
Thai food is one of my favourite foods to cook. It is so unique in taste as you often have salty, sweet, spicy and citrusy in one dish.
Thai fish cakes are simple and a fantastic example of Thai food. These little fish cakes make a great starter, main course or pre dinner nibble.
Serve with sweet chilli sauce to dip the fish cakes.
Thai Fish cakes with cucumber salad
Serves 4 as a starter
For the fish cakes
• 400g white fish fillets
• 2 red chillies, chopped
• 2 tbsp coriander
• 3 sliced scallions finely chopped
• 1 red pepper, chopped
• 2 cloves garlic, chopped
• 1 stalk lemon grass, tender part only, chopped
• 1 tbsp fish sauce
• Pinch salt
• Sunflower oil to deep fry
For the Thai cucumber salad
• 1 cucumber peeled, halved lengthways and de-seeded
• 35g caster sugar
• 50ml rice wine vinegar (or white wine vinegar)
• 1 or 2 red chillies, finely diced
• 2 shallots finely diced (or ¼ of a red onion)
• 2 tbsp chopped coriander leaves
• 40g peanuts chopped
• ½ tbsp fish sauce
For the fish cakes
1. Cut the fish into small pieces. Place the red pepper, chillies, coriander, spring onions, garlic, lemongrass and fish sauce into a food processor and blend to a paste.
2. Add the fish pieces to the paste and blend well.
3. Chill for at least ½ an hour
4. Shape the chilled paste into small patties. Deep fry in hot sunlower until crisp and brown. Drain on kitchen paper.
For the salad
1. Cut the cucumber in to ¼ inch slices
2. Over a low heat dissolve the sugar in the vinegar, allow to cool and toss the cucumber slices in it. Mix in the chilli, shallot, fish sauce and coriander.
Mark Doe of ‘Just Cooking’ in Firies has some great pancake recipes for this Shrove Tuesday…
Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent on Ash Wednesday.
Lent – the 40 days leading up to Easter – was traditionally a time of fasting and Shrove Tuesday was the last opportunity to use up eggs and fats before embarking on the Lenten fast and pancakes are the perfect way of using up these ingredients.
Continued below…
Top tips for making the perfect pancake
• Use a good quality non stick pan (pref Teflon coated)
• Don’t have too much oil in the pan, you could burn yourself whilst flipping the pancake
• Don’t make the batter to thick
• Only flip the pancake if you are confident enough, you can turn it with a spatula
• Have the pan hot before adding the batter
• Let the batter rest for 10 minutes before cooking, this enables the flour to fully absorb all the liquid
Pancake recipe
Makes approx 16 pancakes
• 250g plain flour
• 4 Large eggs
• 600ml milk
• Pinch of salt
• Sunflower oil for cooking
Method
• Place the flour, eggs and egg yolks in a bowl. Mix to a lumpy paste.
• Gradually whisk in the milk until you have a smooth batter, an electric whisk is good for this.
• Leave the batter to stand for 10 minutes to rest before cooking.
• Heat a non stick frying pan over a medium heat. Add a teaspoon of sunflower oil to the pan.
• Ladle in enough batter just to coat the base if the pan. Tip the pan to allow the batter to run evenly over the pan.
• Cook until the top appears dry (approx 45-60 seconds). Flip the pancake over. And cook for 45 seconds more.
• Turn onto a plate and sprinkle with caster sugar.
Pancake ideas
Butterscotch sauce and bananas
Ingredients
• 30g butter
• 100g light brown sugar
• 2 tbsp golden syrup
•140ml double cream
• 2 bananas sliced
Method
• Place the brown sugar, golden syrup, cream and butter into a saucepan.
• Bring to the boil and simmer for 1 minute. Add the cream and bring back to the boil, simmer for 3 minutes until smooth and golden.
• Pour over the pancakes and top with the sliced bananas
Caramelised Apple pancakes
Ingredients
• 2 eating apples peeled, core removed and cut into wedges (8 per apple)
• 1 tbsp Butter
• 50g caster Sugar
Method
• Place the butter and sugar in a frying pan and cook until golden.
• Add the apples and cook for 3-4 minutes on a low heat, then turn and cook for a further 3-4 minutes
• Malteser cream and chocolate sauce
For the Malteser cream
• 200ml cream, whipped to firm peaks 1 bag of Maltesers
• 1 flake chocolate bar
Method
• Crush the Maltesers in their bag using a rolling pin.
• Add them to the whipped cream.
• Crumble the flake bar in to the cream and mix well.
• You can also add some Baileys to taste if you wish
For the chocolate sauce
• 100g good quality dark chocolate broken into small pieces
• 200ml cream
Method
• Place the cream in a saucepan and bring to the boil.
• Once boiled, remove from the heat and whisk in the chocolate until smooth.
• Drizzle over the pancakes, top with the slice banana and serve with the Malteser cream.
Berries and vanilla cream
Whip some cream and add a little vanilla extract (not essence).
Fold through fresh strawberries, blue berries and raspberries.
Spoon on to a pancake and enjoy.
Boozy pancakes
Try these adult versions!
Gently melt a jar of your favourite jam in a small pan and add a splash of liqueur.
Try brandy with apricot jam, or kirsch with cherry or blackcurrant jam. Stir and serve with the pancakes.
Add some Baileys to the malteser cream.
Lemon meringue pancakes
Fill pancakes with lemon curd and lightly crushed meringue.
A twist on the classic lemon meringue pie.
American style pancakes with blueberries
Makes approx 10 pancakes
• 200g self-raising flour
• 1 tsp baking powder
• 1 egg
• 300ml milk
• knob butter
• 150g pack blueberrie
•sunflower oil or a little butter for cooking
•golden or maple syrup
Method
• Mix together the flour, baking powder and a pinch of salt in a large bowl.
• Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
•Beat in the melted butter, and gently stir in half the blueberries.
• Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan.
• Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across.
• Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
• Cover with kitchen paper to keep warm while you use up the rest of the batter.
• Serve with golden syrup and the rest of the blueberries.
Gluten free pancakes
This recipe ensures people who are gluten intolerant can still enjoy tasty pancakes on Shrove Tuesday.
Ingredients
• 4oz rice flour
• 1 egg
• 1 egg yolk
• half pint milk
Method
• Place the rice flour and eggs in a bowl.
• Mix to a lumpy paste
• Gradually whisk in the milk until you have a smooth batter, am electric whisk is good for this
• If the batter seems a little thick add a little more milk.
• Leave the batter to stand for 10 minutes to rest before cooking.
• Heat a non stick frying pan over a medium heat.
• Add a teaspoon of sunflower oil to the pan.
• Ladle in enough batter just to coat the base if the pan.
• Tip the pan to allow the batter to run evenly over the pan.
• Cook until the top appears dry (approx 45-60 seconds). Flip the pancake over. And cook for 45 seconds more.
• Turn onto a plate and sprinkle with caster sugar.
Savoury Pancakes
Try these tasty savoury fillings
• White sauce with cheese and ham
• White sauce with chicken and mushroom
• Smoked salmon and cream cheese
• Bacon, spinach and pine nuts
• Roasted pepper, basil pesto and tomato
Mark Doe of ‘Just Cooking’ cookery school in Firies has something special for pasta lovers…
CONTINUING the theme of healthier eating, this week I have shared a lovely pasta dish that is a hit in our house, as is most Italian food.
Olive oil-based pasta sauces are much healthier than creamy ones and compliment freshly made pasta perfectly, if you want to be adventurous and pull out your pasta machine.
Continued below…
You can replace the chorizo with Italian sausage if you wish.
If you don’t make your own pesto, ensure you purchase a fresh one rather than the cheaper processed ones that sit on supermarket shelves.
Tagliatelle With cherry Tomatoes, Basil, Black Olives & Chorizo sausage.
Serves 2
Ingredients
• 250g Tagliatelle pasta, fresh or dried
• 2 Cloves of garlic, peeled and finely crushed.
• 100g Chorizo sausage finely diced
• 5 tbsp extra virgin olive oil
• 3 tbsp fresh pesto
• 12 cherry tomatoes, cut into ¼’s
• 10 Pitted black olives cut in half
• Salt & pepper to season
• Grated fresh parmesan to serve
Method
Cook the pasta as per the packet instructions.
Meanwhile take a large frying pan (or saucepan) place on a medium heat, add the garlic and chorizo sausage.
• Fry gently until the chorizo is a little crispy.
• Add the Extra virgin oil, pesto, cherry tomatoes and black olives and stir in.
• Drain and add the pasta, toss off well and season with salt and pepper.
• Serve in bowls and top with fresh grated parmesan.
At the Mercy Mounthawk, Mark Doe cookery demonstration were, from left: Eleanor Moloney, Kate Barry, Pauline Lynch and Isabelle Lynch. Photo by Gavin O’Connor.
IT’S that time of year when many people are watching their waistlines, so to help people on their quest for a healthier new year, a cookery demonstration took place in the Ballyroe Heights Hotel on Wednesday.
Proceeds on the night were in aid of the new Mercy Mounthawk extension fund and well-known chef and TraleeToday.ie food columnist, Mark Doe, was on hand to dispense healthy advice and delicious recipes.
“I saw Mark Doe during the summer time and I just thought it would be a nice idea at this time of year when people are going on diets to help people out,” said one of the organisers, Norah Quane.
“Hopefully people will come away with a few good tips on how to stay healthy and it’s all in aid of a good cause,” said Norah.
Along with Mark Doe, there was tips and advice from physical therapist Niamh O’Sullivan and dietician Peggy Daly.
Tickets were €10 and attendees were treated with a hot punch on arrival with spot prizes and a raffle on the night.
In December, Mercy Mounthawk, turned the sod on the €1.7 million extension development of the school.
Scroll down for photos…
At the Mercy Mounthawk, Mark Doe cookery demonstration were, from left: Richard O’Halloran, Norah Quane, Helen Cronin, Rose Daly and Mary Savage. Photo by Gavin O’Connor.At the Mercy Mounthawk, Mark Doe cookery demonstration were, from left: Geraldine Gannon, Helen Rusk, Mauread O’Shea, Helen Lyons and Helen O’Connor. Photo by Gavin O’Connor.At the Mercy Mounthawk, Mark Doe cookery demonstration were, from left: Jackie Moloney, Kate Dunne and Tricia O’Malley. Photo by Gavin O’Connor.At the Mercy Mounthawk, Mark Doe cookery demonstration were, from left: Meagan Kennedy, Mark Moloney, Roisin Lynch, Mary Anne O’Sullivan and Ellen O’Connell. Photo by Gavin O’Connor.At the Mercy Mounthawk, Mark Doe cookery demonstration were, from left: Mary Joe Daly, Peggy Daly, Katie Stack and Lily Hanifin. Photo by Gavin O’Connor.At the Mercy Mounthawk, Mark Doe cookery demonstration were, from left: Tara O’Halloran, Sam O’Callaghan, Giles Appleby and Kevin Ashe. Photo by Gavin O’Connor.
Mark Doe of ‘Just Cooking’ cookery school in Firies, on a healthy dish for January…
If your new years resolution is to eat healthy, try this tasty chicken dish. Cheap, tasty, quick and healthy this recipe pushes all the buttons to start the year with a healthy diet.
Grilled Harissa chicken with a warm chilli, potato, pea and tomato salad – serves 4
1 tablespoon paprika
1 tbsp harissa paste, mixed with 3 tbsp olive oil
Salt and freshly ground pepper
4 skinless chicken fillets, cut in half and lightly batted out between two sheets of cling film
1 mild red chilli, seeds removed, finely chopped
1 small red onion, thinly sliced
1 packet cherry tomatoes halved
500g cooked baby potatoes, cut into wedges
1 handful frozen peas (defrosted)
1 handful coriander leaves, coarsely chopped
2 tbsp mayonnaise
2 tbsp pumpkin seeds
Method
• Place the harissa and oil into a bowl and add the paprika. Spread half of the harissa all over the chicken. Cover and pop in the fridge for 2 hours.
• To cook the chicken, preheat a griddle pan over a high heat. When hot season the chicken with the a little salt and pepper.
• Grill the chicken for 3-4 minutes on each side.
• Meanwhile, heat a frying pan over a medium heat, and add a little olive oil. Add the chilli onions, peas and potatoes and cook for 2-3 minutes. Remove from the heat and add the tomatoes, coriander and mayonnaise.
• Serve the chicken with the salad and sprinkle over the pumpkin seeds.
THE big day is close now and our food columnist, Mark Doe of ‘Just Cooking’ cookery school in Firies, has the recipe for a perfect roast turkey…
As a rule a 7kg (14-15lb) turkey will feed 10-12 people with left over.
Ingredients
• 1 x 7kg Turkey (14-15lb) 175g unsalted butter (soft)
• 1 Lemon, cut in half 1 large onion, peeled
• 2-3 bay leaves 4 garlic cloves cut in 1/2
• Few sprigs of fresh rosemary or thyme Salt and pepper
• 200ml white wine
• Stuffing
Continued below…
Method
• Pre-heat your oven to 220c/Gas mark 7
• Remove the giblets from the turkey.
• Season the butter well with salt and pepper.
• Use your hands to loosen the turkey skin away from the breast, and spread the butter under the skin.
• Now stuff the neck end of the turkey with your stuffing.
• Stuff the cavity of the turkey with the lemon, onion, garlic, bay leaves and rosemary or thyme.
• Place the turkey into a roasting tray. Pour 100ml of water into the tray.
• Loosely wrap the turkey, ensuring the parcel is tightly sealed.
• Place in the oven and cook for 40 minutes at the high temperature.
• After 40 minutes, reduce the temperature to 170c/gas mark 3 and cook for a further 3 ¼ hours.
• After the 3 ¼ hours remove the foil from the turkey and increase the oven temperature to 200c/gas mark 6 and give the turkey a final 30 minutes, basting the trurkey occasionally. This will ensure the turkey has a lovely golden colour.
• After the 30 minutes, pierce the thickest part of the turkey leg with a small knife and check that the juices run clear.
• Remove the turkey from the oven, wrap the tray lightly with foil and allow the turkey to rest for 30-40 minutes.
Cooking times for other size turkeys
• 8-10 lb (3.5-4.5 kg) – 30 minutes at the high temperature, then 2 ½ hours at the lower temperature, then a final 30 minutes (uncovered) at gas mark 6, 400°F (200°C).
• 15-20 lb (6.75-9 kg) – 40 minutes at the high temperature, then 4 ¼ hours at the lower temperature, then a final 30 minutes (uncovered) at gas mark 6, 400°F (200°C).
Please bear in mind that ovens, and turkeys vary and the only way of knowing if a bird is ready is by using the test described above.
Mark Doe of ‘Just Cooking’ cooking school in Firies, on the ugly duckling of vegetables…
The poor old Celeriac certainly wasn’t at the front of the queue when good looks were being given out. But don’t let that but you off trying this ugly, but truly delicious and versatile vegetable.
In season form October to March, there is plenty of time to savour this root vegetable.
Celeriac has a delicate flavour of celery with a hint of parsley.
It is great used in stews or soups or finely grated and served in a winter salad. Celeriac when in season, was always on the menu at The Ritz, with fish or meat.
Continued below…
One of my favourite ways of preparing it whilst working there was as a creamy puree, finished with a little truffle oil and served with wild sea bass.
Try finely dicing or grating the Celeriac and binding it with a little mayonnaise. Add a squeeze of lemon juice, plenty of chopped parsley, some chopped capers and a little English mustard. Season with salt and pepper and serve with cold meats or smoked salmon.
When boiling potatoes for mash, add some Celeriac, it will cook in the same time as the potatoes. When cooked, drain well and mash with the potatoes. Season and add some cream and butter.
Buying Celeriac
I tend to purchase medium sized Celeriac as they are easier to prepare. Larger Celeriac tend to have holes in the centre. They should be firm, similar to a Turnip.
Preparing Celeriac
Remove the root (if present) with a sharp knife. Then peel with a sharp knife removing the skin.
Cooking
Celeriac can be boiled, steamed or roasted.
Celeriac soup with almonds
Serves 4
This has to be one of my favourite soups. Buy a small bottle of good quality truffle oil, you only need a little and it lasts for ages.
25 g butter
1 onion, peeled and finely chopped
1 garlic clove, finely chopped
2 large potatoes
1 large potato, peeled and roughly chopped
2 large potatoes, peeled and roughly chopped
1 litre vegetable stock
100ml cream
Salt and pepper
2 tbsp toasted, flaked almonds
• Over a medium heat, melt the butter in a large saucepan.
• Add the onion and garlic and cook slowly, stirring occasionally without browning, for 5 minutes.
• Add the celeriac and potatoes and cook for a further 2 minutes.
• Add the stock or water and bring to the boil. Simmer for 15 minutes until the celeriac is tender.
• Blend the soup in a liquidiser or with a hand blender.
• Return to the pan and bring to the boil.
• Add the cream and season with salt and pepper.
• Serve in soup bowls and sprinkle with the toasted almonds.
Our food writer, Mark Doe, on a vegetable which can go with most dishes – the Butternut Squash…
Butternut squash is a very versatile Autumn vegetable and if cooked properly (as in not boiled) is full of a lovely sweet flavour.
It can be used as a side vegetable to game as the sweetness complements the strong flavours of game birds wonderfully.
It is also great in risotto. A very popular starter during my time at The Ritz hotel, was roast squab pigeon, served on a butternut squash and truffle risotto.
The squash was roasted and then puréed. This was then mixed into a truffle risotto just before serving.
Butternut makes a divine autumn soup, and I often compliment the soup by adding some roasted parsnips as well.
Serve with a dollop of crème friache mixed with some toasted almonds. Some fresh chopped sage sprinkled on top when serving really enhances the flavour.
Try using in a stew or casserole. It makes a change from using carrot and turnip. I have never met a vegetarian that doesn’t appreciate a starter of roasted butternut with parmesan, rocket leaves and extra virgin olive oil & it is great cook on the barbecue.
Purchasing
Try and purchase samller squash as they are easier to prepare.
When purchasing squash they shouldn’t feel too heavy for their size and test them by trying to press your fingernail into the flesh.
Preparing
To prepare the squash for roasting, cut the squash in half so that you have the bulbous end and the thin end.
Place each piece standing up on a chopping board and then remove the rind with a small knife.
Cut both pieces in half length ways and you will see the bulbous ends contains seeds.
Remove the seeds with a spoon. These can be washed and then roasted in a hot oven if you wish.
Cut the squash into wedges and it is ready for roasting.
Roast butternut squash soup with almonds, crème friache and truffle oil
Chopped fresh sage served on top of the soup just before serving really enhances the soup.
Chef Mark Doe and David Brick of Tralee Parnells at The Meadowlands Hotel on Thursday night. Photo by Dermot Crean
IT was a miserable Thursday night weatherwise, but thankfully it didn’t deter people from turning up for an early Christmas cooking demo by chef Mark Doe, in aid of a local GAA club.
“We thought we’d try something different,” said David Brick of Tralee Parnells Hurling Club.
“The whole idea of it was to incorporate Christmas cooking and healthy eating for kids as well. Hopefully a lot of the parents here will get some tips here. Ann Cleary from IT Tralee is giving advice on nutrition for kids,” he said.
Continued below…
The club, which was formed in March 2012, has about 250 playing members from Under 6s to Under 16s. Next year the club will have its first minor team.
“We’ve also started going into primary schools. We’ve three coaches going into six primary school and we hope to expand that to 16 next year. The kids are loving it,” said David.
“Most of the kids in Tralee schools don’t have any gear so it’s nights like this that’ll pay for that equipment. If they join the club, then they’ll buy their own equipment,” said David.
Mark Doe of ‘Just Cooking’ Cookery School in Firies, cooked up some seasonal fare in the shape of turkey roulade and Bailey’s and Malteser trifle. He also gave tips on healthy eating for children, while Anne Cleary from IT Tralee spoke on nutrition for children.
A good crowd (considering the appalling weather) attended an informative evening for a growing sport in the town.
Scroll down for photos…
Ann Curtin and Martha Kilgallon enjoying the ‘Cooking Night To Remember With Mark Doe’ at The Meadowlands Hotel on Thursday night. Photo by Dermot CreanBrian Shanahan and Cathal Foley at the ‘Cooking Night To Remember With Mark Doe’ at The Meadowlands Hotel on Thursday night. Photo by Dermot CreanAngela O’Brien, Michelle Slattery, Ann O’Brien and Marian Carroll enjoying the ‘Cooking Night To Remember With Mark Doe’ at The Meadowlands Hotel on Thursday night. Photo by Dermot CreanCaroline Leahy and Claire Dowling at the ‘Cooking Night To Remember With Mark Doe’ at The Meadowlands Hotel on Thursday night. Photo by Dermot CreanJanette Moriarty, Fiona Clohessy and Rita Daly enjoying the ‘Cooking Night To Remember With Mark Doe’ at The Meadowlands Hotel on Thursday night. Photo by Dermot CreanFiona Reidy and Ann Donovan at the ‘Cooking Night To Remember With Mark Doe’ at The Meadowlands Hotel on Thursday night. Photo by Dermot CreanIrene Heffernan and Samantha Palmer enjoying the ‘Cooking Night To Remember With Mark Doe’ at The Meadowlands Hotel on Thursday night. Photo by Dermot CreanHelen Costello and Frances Flaherty enjoying the ‘Cooking Night To Remember With Mark Doe’ at The Meadowlands Hotel on Thursday night. Photo by Dermot CreanAt back; Sorcha Uí Shuilleabháin, Loretta O’Sullivan and Terry O’Sullivan. In front Aine O’Sullivan, Saoirse Moloney, Bríd O’Sullivan and Aoife O’Sullivan, enjoying the ‘Cooking Night To Remember With Mark Doe’ at The Meadowlands Hotel on Thursday night. Photo by Dermot CreanAgnes Sheehy, Dermot Reen and ITT lecturer Anne Cleary, who gave a talk on nutrition, at the ‘Cooking Night To Remember With Mark Doe’ at The Meadowlands Hotel on Thursday night. Photo by Dermot Crean
The date is almost upon us for the Mark Doe Cookery night on Thursday the 6th of November. Please contact any Parnells mentor ASAP to book remaining tickets. Doors open 7pm and the demo begins at 7:30.
AGM Nominations Due:
Nominations are now due, in advance of our AGM, for the 2015 officer positions. Please email secretary.traleeparnells.kerry@gaa.ie or contact David on 085 135 5566.
2014 Mystery Tour:
It’s that time of year again and scouts have been scoping out potential venues for the Parnells Mystery Tour. This was a very enjoyable evening over the past couple of years. So all parents are invited to please come along and meet the Parnells coaches and mentors for a sociable evening of chat at a hospitable hostelry. Departing Na Gaeil 9pm on Friday 21st of November. Contact Dermot on 086 126 6510 to book your seat on the bus.
Oysters are in season and our food writer, Mark Doe of ‘Just Cooking’ in Firies, describes how to buy, open and cook them to perfection…
Oysters, you either love them or hate them.
I haven’t always liked oysters, but discovered how good they are whilst working in Australia.
Australia now has its feet firmly stood on the culinary world and has a very unique and exciting style of Cuisine. A lot of the Pacific Rim cuisine has now been dumbed down and Asian flavours are now being sensibly used.
Continued below…
Oysters were very cheap over there so, on my days off, I would head to the food markets and buy a dozen.
Sometimes I would just eat them raw, with a glass of chilled white (Cloudy Bay, Chardonnay from New Zealand was always a favourite of mine) or maybe just grill them in the half shell with a little soy sauce, finely chopped scallion, finely grated ginger and coriander.
Most people are put of by the fact they can be eaten raw and never try them. But they take on a whole different texture and taste once lightly cooked.
I was born in Colchester in Essex and apart from Essex girls and Maldon sea salt; it is also home to some of the best oysters around.
Colchester Oysters are fished from Mersea Island and are eagerly awaited by the some of the UK’s finest restaurants and hotels.
In Ireland, Galway oysters are celebrated every year in September at the Galway Oyster festival where thousands of oysters are consumed over the four days.
Although available all year round, oysters are at their best in season from September to March.
Opening oysters.
This can be tricky and requires a little practice to avoid breaking any shell in to the oyster. You will need a good oyster knife with a guard and a tea towel.
Chefs often use a chain mail glove to prevent them stabbing themselves if the knife slips.
• Place the oyster in a folded tea towel, with the flat side facing upwards, and fold it over the oyster.
• Place the hinge of the oyster towards you and place a hand on top of the tea towel.
• Now push the oyster knife into the hinge of the oyster until it goes through the shell. You will have to push quite hard and twisting the knife back and forth a little helps.
• Once the knife is through the hinge give it a twist and the shell will loosen.
• Now run the knife carefully around the whole edge of the oyster and the top shell will come away.
• Run the knife gently under the oyster to release it form the shell.
• Remove any shell and serve.
Purchasing oysters
As with mussels, scallops and clams, only purchase oysters that are fully closed.
If they are open they are dead and should not be consumed.
Store the oysters in a fridge uncovered, preferably on a bed of crushed ice on a tray.
I have chosen a hot oyster recipe, but served raw they are best with a wedge of lemon, some brown soda bread and a pint of Guinness.
Also try them with a good quality balsamic vinegar mixed with some finely chopped shallot.
Grilled Oysters with soy sauce, ginger, scallions and coriander.
Serves 12
• 24 oysters, opened and kept in the half shell
• 4 tablespoons of chopped coriander
• 8 tablespoons of light soy sauce
• ½ tablespoon of finely grated fresh ginger
• Juice of 1 lime
• 4 scallions (spring onions), finely sliced
In a small bowl mix together the soy sauce, coriander, scallions, lime juice and ginger.
Place the opened oysters on a baking sheet. (A good layer of salt placed on the baking sheet will stop the oysters toppling over)
Spoon each oyster with some of the soy sauce mix.
Pre-heat your grill to a high setting.
Place the oysters under the grill and cook for 2-3 minutes until they are just cooked.
As the weather heats up, Mark Doe of ‘Just Cooking’ cookery school in Firies shares his tips for barbecuing and some amazing recipes too…
