Tag Archives: the chef’s table

DINING OUT, Entertainment

The Chef’s Table: Retro Dishes With Renewed Appeal

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Mark Doe of ‘Just Cooking’ cookery school in Firies, has some dishes you may be familiar with but are well worth revisiting…

Due to the great feedback from the last time we ran these recipes, I thought it would be good to cover it again.

I love food memories of food that we eat when we was younger.  Even though some of them were bland and boring, they still were classics and many of them are still popular today.

Continued below…

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Chicken and mushroom vol au vent

Serves 4

Ingredients

For the chicken cream sauce (veloute)
100g butter
100g plain flour
1 litre chicken stock
50ml cream
Salt and pepper

Method

In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy.

Take care not to let the butter turn brown, though — that’ll affect the flavor.

With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-coloured paste.

This paste is called a roux. Heat the roux for another few minutes or so, until it has turned a light blond colour. Don’t let it get too dark.

Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it’s free of lumps.

Simmer for 30 minutes stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. The resulting sauce should be smooth and velvety.

If it’s too thick, whisk in a bit more hot stock until it’s just thick enough to coat the back of a spoon. Season with salt and pepper. Add the cream and reboil.

Remove the sauce from the heat. For an extra smooth consistency, carefully pour the sauce through strainer

Chicken and mushroom vol au vent

Ingredients

4 large cooked vol au vent cases

4 chicken breasts, cooked and cut into a large dice

150g mushrooms, sliced

400ml chicken veloute

50ml cream

Salt and pepper

50ml white wine

1 clove garlic, finely crushed

Method

Add a little oil to a frying pan and fry the mushrooms until golden, Add the garlic and fry for a further 1 minute.

Add the white wine and allow to evaporate by ¾’s

Add the veloute, cream and chicken and bring to a simmer. Cook for 5 minutes then add the chopped parsley. Check the seasoning and adjust if needed.

Pour the mix into baked vol au vent cases.

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Knicker bocker glory

Ingredients

450g fresh raspberries

2 tbsp icing sugar

1 ripe mango, peeled, stone removed, diced

150g fresh blueberries

12 scoops vanilla ice cream

25g pistachios, coarsely chopped

Method

For the raspberry coulis, measure 250g of the raspberries into a food processor, add the icing sugar and pulse until smooth.

Tip the raspberry purée into a sieve set over a bowl. Use a metal spoon to push the fruit pulp through the sieve. Discard the seeds.

Divide half the diced mango between six sundae glasses. Divide half the blueberries between the glasses, placing on top of the mango.

Sit one scoop of ice cream on top of each blueberry layer, drizzle over half the raspberry coulis and half the whole raspberries. Repeat the layering again to use the remaining ingredients and top with the chopped pistachios.

Banana split

Ingredients

1 banana, peeled and cut in half lengthways

2 scoops vanilla ice cream

1 handful raspberries

1 handful strawberries, hulls removed

25g dark chocolate, melted

2 tbsp milk

1 digestive biscuit, crushed

100ml whipped cream

To serve

1 tbsp grated dark chocolate

icing sugar and cocoa, for dusting

1 sprig fresh mint

Method

Place the banana into an oblong serving bowl and place the two scoops of ice cream on top. Top the ice cream with whipped cream. Scatter over the raspberries and strawberries.

Mix the melted chocolate together with the milk until well combined, then stir in the crushed biscuit. Spoon the mixture over the banana.

Decorate the banana split with the grated chocolate, dust with the icing sugar and cocoa powder and top with a sprig of mint.

Crepe suzette

Ingredients

1 x pancake recipe (see below)

3 tbsp caster sugar

250ml freshly squeezed orange juice (2-3 oranges)

zest  1 orange

1 tsp lemon juice

1 tbsp Grand Marnier or Cointreau

50g unsalted butter

Method

Prepare pancakes following the recipe below. Fold the pancakes into quarters.

Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.

Immediately slide the pan off the heat and add the orange juice – be careful as it may splatter and spit as it hits the hot caramel.

Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.

Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.

Pancakes

Makes approx 16 pancakes

Ingredients

250 g plain flour 4 Large eggs

600 ml milk Pinch of salt

Sunflower oil

Method

Place the flour, eggs & egg yolks 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.

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.

All in one gammon steak, egg and chips

Ingredients

1 large baking potato, unpeeled, cut into chunky chips

1 tsp olive oil

1 small gammon steak

1 egg

ketchup, to serve

Method

Heat oven to 200C/180C fan/gas 6. Drizzle the potatoes with the oil and some salt and pepper. Bake on a roasting tray for 25 mins, until starting to go brown.

Remove and turn the chips. Push to edges of the tray, put the gammon in the centre and cook for 7 mins more.

Take the tray out of the oven and turn the gammon over, then crack the egg into the corner of the tray. Cook for 7 mins more until the egg is set and the gammon is cooked through. Serve with ketchup, if you like.

Scampi and chips

Ingredients

15-20 langoustine or Dublin Bay prawn tails, peeled (frozen are fine)

vegetable or sunflower oil for frying

140g plain flour

85g cornflour

150ml beer

100ml sparkling water

lemon wedges and chips, to serve

For the tartare sauce

6 tbsp mayonnaise

1 gherkin or 6 cornichons, finely chopped

1 tbsp capers, rinsed and chopped

rinsed and chopped

1 tsp lemon juice

1 tbsp chopped parsley

Method

Get the oil heating in a large saucepan or wok – you will need enough to come 2-3in up the side of the pan. For the tartare sauce, mix all ingredients in a bowl and season.

Place the flours in a bowl with a good pinch of salt and pepper. Add the beer and sparkling water, and whisk to a smooth batter.

To test if the oil is hot enough, put a drop of batter into the pan – it should crisp and brown within 30 secs.

Dip each langoustine or prawn tail into the batter, then carefully drop it into the oil. Drizzle a little extra batter over each one while they are cooking – this will give you a really crispy coating.

Cook them in batches, making sure you don’t overcrowd the pan. When golden and floating to the surface, scoop out and drain well on kitchen paper.

Sprinkle the scampi with salt and serve with the tartare sauce, lemon wedges and chips.

DINING OUT, Entertainment

The Chef’s Table: Delicious Ideas For Christmas Party Food

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Mark Doe, of ‘Just Cooking’ cookery school in Firies, shares some great ideas for finger food when entertaining this Christmas…

Top tips for Christmas finger food

• Work on four types of finger food and 4-5 pieces of each per person.

• Make life easier on yourself and serve some breadsticks or gourmet crisps with a dip.

• Make your own dips by beating together equal amounts of cream cheese and greek style yogurt.

• You can then flavor them with what you like. For example, garlic and chopped chives or sweet chilli sauce.

• Prepare a cheese board with biscuits for your guests to nibble on.

• Start with the easier finger food items and then finish with the more impressive ones.

• Invite your guests round slightly later in the evening, this ensures they have eaten before they arrive!

• Giving your guests something sweet at the end of the evening lets them know it is time to go home!

• Make sure you get time to enjoy the evening yourself.

Continued below…

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Mini Christmas Turkey club

Makes approx 25 canapés

Ingredients

5 slices cooked turkey breast

salt and freshly ground black pepper
olive oil
5 smoked bacon rashers, cooked and chopped

3 tbsp cranberry sauce

Crostini (see recipe)

For the guacamole
1 ripe avocado, peeled, stone removed

½ garlic clove, finely chopped

½ lemon, juice only

½ red chilli, seeds removed and finely chopped

Salt and pepper

Worcestershire sauce, to taste

Method
First make the guacamole. Roughly chop the avocado and place in to bowl. Add the lemon juice and salt and pepper. Mash the avocado with a fork.

Add the chilli, garlic and Worcestershire sauce. Mix well and store in the fridge until needed.

Top each crostini with some sliced turkey, chopped bacon, guacamole and finally a little cranberry sauce.

Serve warm or cold

Cranberry and Sage Sausage rolls

Ingredients

375g bought ready-rolled puff pastry
200g sausage meat
50g dried cranberries
1 tsp wholegrain mustard
2 tsp honey
pinch dried sage
1 small egg, beaten

Method

Preheat the oven to 200C/400F/Gas 6. Cut the pastry into 10 rectangles, about 7x10cm/2¾x4in.

Mix together the sausage meat, cranberries, mustard, honey and sage.  Lay the sausage meat on the pastry pieces.

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.

Panfried scallops with black pudding

Serves 4 as a starter or 8 as a finger food

For the scallops
8 scallops, roe removed
100g black pudding, cut into small cubes
Salt and pepper
Oil to cook

Method

Place a good non-stick pan over a medium heat and heat until almost smoking. Add the scallops to the pan and cook on one side until they are nicely golden and caramelised.

This will take approximately 2-3 minutes. It is important not to move the scallops around the pan, be patient and let them caramelise.

If the pan starts to smoke too much, reduce the heat a little. Once the scallops are beautifully golden, turn them over and cook the other side until they are also golden.

This may only take 1-2 minutes. To test the scallops, give them a little poke and they should feel springy (the same feeling as poking the end of your nose).

Remove the pan from the heat and then season the scallops with salt and pepper.

Heat a little oil in a fryingpan and over a high heat quickly fry the black pudding pieces for 1 minute until piping hot.

Pea puree

250g frozen peas
Salt and pepper
10g butter
100ml water

Method
1. Place a pan of water in a high heat and bring to a rapid boil. Season with salt and pepper
2.Add the peas, the peas should be barely covered with the water.
3. Boil the peas for 2 minutes.
4. Add the butter and blend the peas and water until smooth.
5. Using a ladle push the puree through a fine sieve.
6. Season with salt and pepper

Chorizo with celeriac remoulade

Ingredients

1 small celeriac
1-2 tbsp mayonnaise
juice 1 Lemon
3 tsp Dijon mustard
40 slices of chorizo

Method

Peel and coarsely grate the celeriac and mix with the mayonnaise, lemon juice and Dijon mustard. This can be made a day ahead and chilled.

To serve, put 1 tsp of the celeriac mixture onto individual thin slices of chorizo, making 40 in total. Fold the chorizo over to encase the remoulade and secure with a cocktail stick.

Cocktail sausages glazed with honey and mustard

These tasty little sausages make a very impressive finger food that will wow your guests!

Makes approx 8-10 portions as finger food

500g cocktail sausages 2 tbsp honey

1 tbsp sesame seeds ½ tbsp. wholegrain mustard

Method
1. Pre-heat the oven to 180c.

2. Place the cocktail sausages on a tray and bake for  14-16 minutes, turning once whilst cooking, until lightly golden and cooked through.

3. Drain of any fat from the sausages.

4. Mix together the honey, mustard and sesame seeds.

5. Toss through the sausages and serve warm.

Baileys and chocolate mousse

Makes 12-14 shot glasses

Ingredients
125ml  double or regular cream
125g dark chocolate, finely chopped
2 eggs, separated
4 tbsp Baileys

Method

1. Pour the cream into a saucepan and bring to the boil, then remove from the heat, add the chocolate and stir just until it melts. Whisk in the egg yolks.

2. In a spotlessly clean bowl, whisk the egg whites until just forming stiff peaks. Spoon a small amount of whisked egg whites into the chocolate and cream mixture, then carefully fold in the rest of the egg whites, just until combined. Fold in the Baileys

3. Spoon into the bowls, glasses or cups and chill in the fridge for 1–2 hours or until set.

DINING OUT, Entertainment

The Chef’s Table: Salads Aren’t Just For Summer

Brogue Xmas Parties
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Chef Mark Doe of ‘Just Cooking’ Cookery School in Firies has some Winter Salad recipes…

rsz_mark_doe_1Salads are often only eaten in Ireand during the summer months.

But with a fantastic array of seasonal vegetables available during the Autmn/Winter slads should be eaten all year round.

Root vegetables are fantastic in salads are in abundance this time of year.

Artichokes, celeriac, beetroot, butternut squash, leeks, suede and radishes are all in season at the moment, and if you can try and purchase organiccaly and local grown produce.

Continued below…

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Salad of butternut squash, feta and caramelised onions.

Winter Salads
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Serves 2

Ingredients

1 butternut squash, halved and seeded

1 tablespoon olive oil

2 red onions, sliced

4 tablespoons pine nuts

150g feta, crumbled

2 tablespoons chopped fresh mint

salt and freshly ground black pepper to taste

olive oil and balsamic vinegar to drizzle

Method

1. Preheat the oven to 200 C / Gas 6. Place the squash in a roasting tin, cut side down. Fill the roasting tin with about 1cm of water.

2. Roast the squash in the preheated oven until tender, approximately 30 to 45 minutes. Add more water to the tin if necessary while roasting.

3. Meanwhile, carmelise the onions: In a small frying pan, heat the olive oil over medium heat. Add the sliced onions, and stir only occasionally. After stirring, every few minutes or so, add a teaspoon of water as needed to release the caramelised bits from the bottom of the pan. Continue this process until the onions are soft and caramelised, about 20 minutes.

4. Meanwhile, toast the pine nuts by heating them in a dry frying pan over medium heat. Watch carefully and stir occasionally for about 5 minutes, or until the pine nuts are golden brown.

5.  Once the squash is slightly cool, remove the skin and dice into 3cm pieces. Assemble the salad by combining the diced squash, caramelised onions, toasted pine nuts, feta, mint, salt and pepper in a mixing bowl. Toss the salad to combine all ingredients, then place in a serving bowl or platter. Drizzle with olive oil and balsamic vinegar to serve, if desired.

Goats cheese and pomegranite salad

Ingredients

285g mixed baby leaf greens

1 pomegranate, peeled and seeds separated

250g goats cheese crumbed

150g cooked beetroot, coarsely grated

1 lemon, zested and juiced

1 teaspoon Dijon mustard

1 tablespoons red wine vinegar

3 tablespoons extra-virgin olive oil

salt and pepper to taste

Method

Place the lettuce, pomegranate seeds and feta cheese and beetroot into a large mixing bowl.

Whisk together the lemon juice, zest, mustard, vinegar, olive oil, salt and pepper in a separate bowl.

Pour over the salad and toss to coat. Serve immediately.

Beetroot and sweet potato salad

Serves: 2

2 cooked beetroots, peeled and cubed

2 parsnips, peeled and cubed
2 red onions, pelled and cut into 6-8 wedges per onion

1 small sweet potato, peeled and cubed

1 tablespoon olive oil

1/4 teaspoon dried oregano

salt and freshly ground pepper to taste

Method

Preheat the oven to 200 C / Gas mark 6.

Place the cubed root vegetables (all cubed to a similar size) in a large roasting tin. Drizzle with olive oil and sprinkle with oregano, salt and pepper. Toss to coat.

Spread the veg across the roasting tin evenly in one layer, being careful not to overcrowd the tin.

Roast the vegetables in the preheated oven till tender and slightly caramelised, about 15 to 20 minutes.

Remove from oven and either serve immediately tossed with crumbled feta and chopped parsley, or set aside to cool slightly before assembling the salad and serving

Winter slaw

1/2 red cabbage, finely sliced

1/2 white cabbage, finely sliced

1 red pepper, thinly sliced

1/2 red onion, thinly sliced

2 tbsp freshly chopped flat leaf parsley

80g pomegranate seeds

50g walnuts, roughly chopped

1tb) white wine vinegar
2tbsp olive oil

1tsp Dijon mustard

1/2 lemon, juiced

Method

In a large bowl combine the cabbages, red pepper, onion and parsley. Add 2/3 of both the pomegranate seeds and walnuts then toss to combine.

In a small bowl or jug mix the vinegar, oil, mustard and lemon juice. Season then toss into the slaw until lightly coated.

Scatter with the remaining pomegranate and walnuts to serve.

DINING OUT, Entertainment

The Chef’s Table: Retro Dishes To Bring Back Memories

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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…

rsz_mark_doe_1I 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!

Continued below…

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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.

DINING OUT, Entertainment

The Chef’s Table: How To Plan And Execute A Great Barbecue

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Mark Doe of ‘Just Cooking’ cookery school in Firies shares his tips for barbecuing…just in case we ever do get the weather!…

Mark Doe 1
Mark Doe on barbecue duty.

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, epically 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.

Continued below…

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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

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.

DINING OUT, Entertainment, Health&Fitness, Lifestyle

The Chef’s Table: A Dish For All The Runners Out There

INEC Folk Friday Insert

rsz_mark_doe_1Mark 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…

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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.

DINING OUT, Entertainment, Lifestyle

The Chef’s Table: Some Sizzling Stir-Fry Recipes

 

rsz_mark_doe_1Mark 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

• 400g mixed carrots, peppers, red onion, baby corn, mushrooms etc…(cut thinly)

• Handful basil leaves, roughly torn

• 25g unsalted roasted peanuts, roughly chopped

Method

• 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.

DINING OUT, Entertainment, Lifestyle

The Chef’s Table: How To Make Perfect Pancakes This Shrove Tuesday

Crown Jewellery Final

rsz_mark_doe_1Mark 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…

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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

DINING OUT, Lifestyle

The Chef’s Table: A Perfectly Healthy Salad

 

rsz_mark_doe_1Mark Doe of ‘Just Cooking’ Cookery School in Firies has this great healthy salad recipe…

IT seems that everybody has made healthier eating their new year’s resolution this year.

I needed baby spinach for a dish this week and found it impossible to get any, everyone must be starting their healthy drive by using this tasty and healthy leaf vegetable.

Coupled with chickpeas this tasty little salad is fantastic with fish, lamb or chicken or by itself.

This salad is inspired by Middle Eastern cuisine, where beans, yoghurt and mint are widely used.

Buying tinned chickpeas makes this a quick and easy dish.

Serves 4

Ingredients

1 x 400g of cooked, tinned chickpeas

4 tbsp rapeseed oil

200g button mushrooms, cut into ¼ s

2 garlic cloves, peeled and finely chopped

1 red chilli, deseeded and finely chopped

2 teaspoons of ground cumin

Juice of 1 lemon

160ml natural yogurt.

3 tablespoons of chopped fresh mint

250g baby spinach leaves

Sea salt and freshly ground black pepper

Method

Drain the chickpeas and give a good rinse under the cold tap.

Heat the oil in a frying pan over a high heat.

Add the mushrooms, season with salt and pepper and cook until softened and lightly golden.

Reduce the heat to medium and add the garlic, chilli and chickpeas.

Fry for 1 minute then add the cumin and ½ of the lemon juice.

Put the yoghurt in a bowl. Mix through the chopped mint and the juice form the remaining ½ lemon.

Season with salt and pepper and whisk together.

Serve the spinach in bowls and top with the chickpea mix.

Drizzle with the yoghurt dressing.

Entertainment, Health&Fitness, Lifestyle

The Chef’s Table: A Quick And Tasty Dish For January

 

rsz_mark_doe_1Mark 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.

Entertainment

The Chef’s Table: How To Cook The Perfect Roast Turkey

 

 

 

Credit Union sidebar

rsz_mark_doe_1THE 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…

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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.

News

The Chef’s Table: Having A Party? Then You Need To Read This

original kerry insert

rsz_mark_doe_1Mark Doe of ‘Just Cooking’ cookery school in Firies, gives some great tips for entertaining at Christmas…

Having friends and family over for a few drinks and nibbles is the perfect stress free way to entertain.

Finger food can be as impressive as a full dinner party and there is less preparation, cooking and washing up on the night!

Firstly here is my list of tips to a perfect finger food party.

Continued below…

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1. Invite your friends over later than you would for a dinner party. This means they will have eaten before arriving.

2. Let your guests know that you are having a informal nibbles and drinks party, so do don’t expect a 3 or 4 course meal.

3. Serve the finger food in stages, don’t serve it all at once.

4. Bread sticks and a dip make a great start to the evening, and a cheese board with biscuits is great for your guests to nibble on all night.

5. Work on around 4-5 types of nibbles and start with the more filling ones. For example some bread sticks with a fresh pesto dip is easy and filling.

6. I would always finish the evevning with something sweet. This adds a great suprise at the end of the evening and also lets your guests know that the food has come to an end.

Preparation is key to a stress free evening.
Happy cooking

Mark

See below for great finger food recipes

Destination Killarney insert

Cranberry And Sage Sausage rolls

• 375g bought ready-rolled puff pastry

• 200g sausage meat

•50g dried cranberries

• pinch dried sage

• 1 small egg, beaten

Method

1. Preheat the oven to 200C/400F/Gas 6.

2. Cut the pastry into 10 rectangles, about 7x10cm/2¾x4in.

3. Mix together the sausage meat, cranberries and sage.

4. Lay the sausage meat on the pastry pieces.

5. Roll the pastry over the sausage, brushing the join with the beaten egg to seal.

6. Place on a greased baking sheet, sealed-side down, and brush them with the egg to give a nice shiny glaze when cooked.

7. 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.

Baked Camembert With Crisp Bread

Serves 16 as a finger food and 8 as a starter or cheese course

• 2 x 250g packs Camembert in boxes.

• 6 sprigs thyme, plus extra to serve

• 50g toasted walnuts of hazelnuts

• 4 tsp honey

• Crisp bread to serve (see recipe)

Method

1. Remove the cheeses from their boxes and peel away the wrappers.

2. Place the lids under their bases for support.

3. Return the cheeses to their boxes.

4. Score the top of each cheese in a criss-cross pattern with a sharp knife and use the tip to push the thyme into the cheese.

5. Preheat the oven to 190°C, gas mark 5.

6. Place the cheeses, in their boxes, on a baking sheet and bake for 20 minutes or until soft  in the centre.

7. Scatter the tops of the cheeses with the toasted walnuts, some more thyme leaves and a drizzle of honey.

8. Serve with the crisp bread  to dip.  Simply return the cheese to the oven if it starts to become solid again.

 

Crisp bread

Makes approx 20 pieces

• 1 par baked demi bagauette

• olive oil

• Sea salt flakes

• Freshly ground black pepper

 

Method

1. Pre-heat the oven to 200c/gas mark 6/400f.

2. Thinly slice the baguette at an angle. Place in a bowl, drizzle with some olive oil and toss, so that the bread slices are all evenly covered with the oil.

3. Place on a baking sheet, season with salt and pepper, bake in the oven until crisp and golden (approx 3-4 minutes).

4. Remove from the oven and leave to cool and crisp up on the tray.

• Stuck for a Christmas gift idea? ‘Just Cooking’ gift vouchers or Mark’s cookbook make a great stocking filler.

DINING OUT, Lifestyle

The Chef’s Table: The Perfect Vegetable For Christmas Lunch

 

rsz_mark_doe_1Our food writer, Mark Doe of ‘Just Cooking’ cookery school in Firies, on a great veg for this time of the year…

Parsnips are in season from the end of October until February and are great for Autumn and winter comfort food dishes.

They are the perfect compliment  for game birds and no Christmas lunch is complete without honey roasted parsnips.

Once the parsnips are roasted drizzle them with a little honey and balsamic vinegar and then place back in the oven for a few minutes.

Buying parsnips

• Parsnips should be firm to touch and dry.

• Frost increases the sweetness of the parsnip, but be aware of frost bitten ones.

• The woody core tends to be more apparent in larger parsnips.

Preparing parsnips

• Peel the parsnips with a vegetable peeler and remove the two ends with a small knife.

• Cut them into ¼’s and remove the woody core with a small knife.

• Wash the parsnips well.

Parsnip & apple soup with curry oil and sesame seeds.

This soup is great for entertaining. Make the soup in advance and then all you have to do is reheat it when needed.

I like to serve it with some pan-fried scallops for a really extravagant touch.

2 tablespoons olive oil2 tbsp curry powder

2 onions, peeled 25g unsalted butter

320g parsnips, thinly sliced 2 green apples; peeled

2 tbsp fresh coriander, chopped finely 1 -1.5 litre vegetable stock

100ml cream salt and freshly ground black pepper

100ml olive oil 4 large king scallops, orange roe removed

25g unsalted butter 2 tbsp of sesame seeds, toasted

METHOD

• To make the curry oil. Heat the olive oil in a heavy based saucepan over a moderate heat, stir in the curry powder.

• Simmer slowly for 10 minutes then remove from the heat and allow to cool overnight.

• Roughly chop the onions & parsnips.

• Core the apples and rouhgly chop.

• Add the butter to a thick bottom saucepan and place on a medium heat.

• Add the parsnips, onions and apples to the pan and gently cook, without colour for 10-12 minutes or until the vegetables are softened.

• Add the stock and bring to the boil and simmer for 20 minutes until the parsnips are fully cooked.

• Remove from the heat and allow to cool slightly, then puree in a liduidizer or food processor.

• Transfer back to the pan, reheat and season to taste. Finish with the cream and bring back to the boil.

• Garnish sprinkled with chopped coriander and toasted sesame seeds.

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The Chef’s Table: The Ugly Vegetable That’s Beautiful On The Inside

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rsz_mark_doe_1Mark 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.

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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.

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The Chef’s Table: Anyone For Squash?

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rsz_mark_doe_1Our 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.

Serves 6

• 1 kg of butternut squash2 tbsp truffle oil

• 1 tablespoon of finely grated orange zest 3 tbsp toasted flaked almonds

• 1 large onion, finely chopped

• 900 ml of vegetable stock or water

• 150 ml of crème fraiche

• Salt and pepper

• 25 g unsalted butter or olive oil

• Olive oil

Method

1. Prepare the squash for roasting as described above.

2. Place then on a roasting tray and drizzle some olive oil. Season with salt and pepper.

3. Place the squash in a pre-heated oven at 190-200c and roast until tender, approx 30-40 minutes.

4. Once the squash is cooked, melt the butter in a pan and sweat down the onion over a low heat, with out any colour for 4 minutes.

5. Add the orange zest and the vegetable stock.

6. Add the squash and bring to the boil.

7. Simmer for 10 minutes.

8. Blitz the soup in a liquidizer or with a small hand blender.

9. Season with salt and pepper and add the crème friache.

10. Re-boil the soup, if it seems a little thick add some more water or vegetable stock. Season with salt & pepper. Serve in soup bowls.

11. Drizzle each soup with a little truffle oil and sprinkle with a few toasted flaked almonds.

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The Chef’s Table: A Perfect Recipe For Autumn/Winter

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rsz_mark_doe_1Mark Doe of ‘Just Cooking’ In Firies, has a great recipe for braised red cabbage…

With the Autumn here and Winter just around the corner, I thought now is the perfect time to share my braised red cabbage recipe with you all.

I love to serve this cabbage with game, duck or pork. 
It is also great served cold with cold meats or cheese.

 Also, try adding some chopped apple and sultanas whilst cooking the cabbage.

Braised red cabbage

• ½  head of red cabbage
• 450ml fresh orange juice
• 25g  brown sugar
• ½  cinnamon stick
• 100ml red wine
• 3 tbsp balsamic vinegar
• Salt and pepper
• 2 tablespoons of red currant jelly

1. Cut the red cabbage into 1/4s through the stalk.

2. Remove the first layer of tough outer leaves and then with a small knife remove the core from each ¼.

3.  Finely shred the cabbage as finely as possible.

4.  Place the cabbage in a large saucepan and add the orange juice, brown sugar,   balsamic vinegar and wine.

5. Cover with a disc of grease proof paper and bring to the boil.

6. Reduce to a slow simmer and cook until the cabbage is soft and has absorbed all the liquid. This will take 60-70 minutes.

7. Stir in the red currant jelly whilst the cabbage is hot, season with salt and pepper and serve.

 

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The Chef’s Table: Why Do We Overcook Our Food?

 

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Our food writer, Mark Doe of ‘Just Cooking’ in Firies, says people who overcook their food don’t know what their missing…

ONE thing that I have learnt over the years of teaching people to cook at our school is that the majority of home cooks cook their food to death.

Why is this?
 Well apart from lack of knowledge on understanding how long food takes to cook and the trend in a lot of Irish homes to eat everything well done, I also believe it is the fear of poisoning somebody!

My mother in law is a classic example of this, who, although she is a great cook, tends to cook lamb and beef to death. But this is how she was taught and comes from her past few generations.

Chefs hate well done beef, lamb, duck, game and fish. It is a no go area when training to become a chef. Everything must be cooked pink.

Fish is always over cooked, but in reality most fish can be eaten raw as the Japanese do with Sushi and Sashimi. 
Small fish fillets say from Mackerel, sea bass or sole take 2-3 minutes to cook in a hot fryingpan and the likes of salmon fillet portions take around 6-7 minutes.

You will notice a massive difference in the taste and texture of your fish if it isn’t overcooked. In fact, fresh tuna and salmon are fantastic slightly under cooked.

With prime cuts of red meat, I can understand why some people hate the sight of blood in their meat. But if you try and get over this mental block and think of the blood as juices rather than blood, I will guarantee that you will be hooked on meat that is cooked to medium rare or medium.

The difference is amazing; tender, moist and packed full of flavour. Something you do not get with overcooked red meats as in fillet steak.

Of course pork and poultry have to cooked well done due to the risk of salmonella poisoning, but once you reach a core temperature of 75c the meat is safe to consume with no pink juces.
You don’t have to cook the life out the meat.

Pork steak and chicken fillets tend to dry out a lot if over cooked as there is very little fat in the meat.

So instead of giving your meat or fish the usual five more minutes, try it without the extra time, I am sure you will be surprised.

Happy cooking!

DINING OUT, Entertainment, Lifestyle

The Chef’s Table: The Salad Days Of Autumn

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Our food columnist, Mark Doe of ‘Just Cooking’ in Firies, says salads don’t have to stop once summer is over…

rsz_mark_doe_1“SALADS? They’re rabbit food!” I hear you say!

Most people’s idea of a salad is limp lettuce with tasteless tomatoes and a bit of cucumber, but there is so much more to salads than this.

As we head into the Autumn there is many seasonal ingredients you can use to prepare a stunning salad.

Some of the seasonal produce around at the moment include plums, spring onions, artichokes, aubergine, fennel, beetroot and broad beans.

All of the above of packed full of flavour and work really well in salads.

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The dressing is a vital part of any salad and they can be knocked up in seconds. A homemade dressing is so much better than a shop-bought one and a lot healthier.

For a basic dressing take 4 tablespoons of balsamic vinegar, 12 tablespoons of olive oil and 1 tablespoon of honey. Place in a jam jar with a tight fitting lid, season with salt and pepper and give a good shake.

You can spice the dressing up a little with some dried chillies, wholegrain mustard or toasted cumin seeds.

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For a healthier dressing use some natural yogurt mixed with a little lemon juice and finely chopped garlic.

Warm salads are good also and one of my favourites is a salad of roast beetroot and sweet potato, finished with crumbled feta cheese and spring onions. Just dress before serving with the homemade dressing.

Another cracking warm salad is baby potatoes, boiled and kept warm. You can then add chopped spring onions, loads of chopped fresh parsley, a little horseradish sauce and dress lightly, again using the homemade dressing.

Whilst working at the Ritz hotel in London, the chefs used to quickly prepare salads for the chef’s staff meals.
 The salad got the name of “the anything salad”, as it was literally any leftover vegetables, potatoes meat or fish tossed with a dressing.

The dressing consisted of mayonnaise, garlic and parmesan which was thinned down to a creamy consistency with boiling water. It was really a quick Caesar dressing and it works with pretty much anything.

So why not try a few new ideas and try and keep the ingredients seasonal, because this is when they are at their best and usually locally farmed.