Wednesday, July 20, 2016

Chimichurri Lamb. Easy Tasty Fun*

A traditional Sunday roast, rich Greek moussaka, a warming bowl of Irish Stew. They'd all be nothing without delicious, tasty lamb.  It's not just for special occasions or celebration meals - there's a multitude of lamb cuts which are quick, simple and very easy to cook.  Given how busy our lives have become, anything which gives us a chance to create something delicious in moments has to be worth a try.

Wednesday, July 6, 2016

Nectarine & Cherry Upside Down Cake

When we were kids, an upside down cake was an exotic American creation, baked by a friend of my parents.  It was a world away from Victoria sponges and apple tart on a plate, and we couldn't get enough of it.  Pineapple was usually reserved for gammon steaks and glace cherries for buns or Christmas Cake, so to bring the two together with syrupy sponge was a complete revelation.  Nowadays I like my pineapple barbequed, my cherries fresh and my cake a little less sweet.

Sunday, June 19, 2016

Tipperary's got Great Taste

If you've ever been in a shop and spotted a little gold and black sticker with one, two or even three stars, it's been the recipient of a prestigious Great Taste Award. Over 10,000 products are entered into Great Taste annually, with only a tiny minority being awarded coveted 3 star accolade. Last year, Tipperary butcher Pat Whelan won not just 3 stars, but also the Supreme Champion award for his sublime Beef Dripping.

The Shrine to Divine

Tuesday, May 17, 2016

Super Cheesy Parmesan & Chive Scones

There is nothing nicer than a fluffy scone, liberally spread with good Irish salted butter and perhaps a dollop of raspberry jam.  Until you make a savoury scone crammed full of cheese and fragrant herbs and realise what you've been missing out on.  I'll be honest, scone making has never been my special skill and when I was learning to bake in Home Economics class in school, mine were usually an unmitigated disaster.  Overworked, dry and tough, my scones could have been used as a hockey puck.  Not now however, I have a secret weapon to transform my scones into little fluffy angels - my food processor.  It blends butter and flour together in an instant and means that anything that uses the rubbing-in method turns out as light as air.

Sunday, May 8, 2016

It's OK not to feel OK

For the past few months, I've been organising the local leg of Cycle Against Suicide 2016 which came to my adopted home of Arklow on Friday May 6th.  Rather than a fundraising exercise, the main objective of the Cycle is to raise awareness of the considerable help and support in place for people battling depression, self-harm, suicide or those bereaved by suicide.  I initially volunteered because of the suicide of a friend last year, seeing the devastation of their family and hoping that we would never be in a situation like that again.  I did write about it at the time but it was too raw to publicise and I wanted to do something practical to help instead.

Some of the TY students of St. Mary's College

Sunday, April 10, 2016

It's Spanish Wine Week!

The very first Spanish Wine Week starts tomorrow with a feast of fabulous wine events all across Ireland.  Organised by Wines from Spain, this week long event is designed to give food and wine lovers the chance to feel the passion and learn more about Spanish wines in a series of tastings, talks, restaurant offers and competitions.

Saturday, April 2, 2016

Chocolate Pear Sponge Pudding

I'll be frank, I bought a punnet of pears with absolutely no idea what to do with them, until Ru wandered into the kitchen on Saturday evening wondering what we had for dessert.  I'd like to point out that I hadn't even started on cooking dinner yet so yes, he is also a greedy sod like me,  I had plenty of ideas running around my brain - poached pears, Poire Belle Helene, pear gingerbread... but I fancied something warm and gooey and full of chocolate.  The pears I bought were actually Conference, perfect for baking as they soften brilliantly with heat so I had a solution.

I made an all in one chocolate sponge batter, peeled and cored the pears and threw it all together into the oven.  15 minutes to prepare and 30 minutes to bake means that it's not an enormous effort and there's only one bowl to wash up afterwards, so it's one of the best no fuss desserts you can pull together at minimum notice.  If you don't have fresh pears, tinned ones are perfect (it's my usual failsafe) and this would be delicious with tinned apricots.  And if the chocolate sponge isn't enough, you could tuck a square or two of chocolate into the hollow of the pear.  Adding a shot of espresso to the sponge batter would also really ramp up the chocolate flavour.  And add some Poire William liqueur to some softly whipped cream for a grown up dessert.  We drowned ours in creme anglaise which we brought back from France and it was so delicious that I forgot to take a photo.  Whoops...

Chocolate Pear Sponge Pudding

8 ripe Pears, peeled, cored, trimmed and halved
190g Plain Flour
190g Caster Sugar
240g Butter, very very soft
40g Cocoa
1.5 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
1 tbsp Vanilla Extract
1 tbsp Milk
3 Eggs

Prepare the pears and leave to one side

Generously grease a large baking dish with butter and preheat your oven to 170c / Gas Mark 4

Beat all the other ingredients together in a food mixer until really well combined.  If it looks a little dry, add another drop of milk.  It should be a floppy consistency rather than either stiff or pourable.

Arrange the pears roughly in the base of the dish and pour over the chocolate sponge batter.  Level out and bake for 30 minutes until a skewer comes out clean.

Allow to cool for at least 20 minutes before serving.  You can make this ahead and reheat it for 10 minutes at 150c/Gas Mark 3

Friday, March 25, 2016

Easy Moroccan Lamb Tagine

I'm having a lot of fun at the moment restocking my freezer by cooking one pot meals like my Beef and Ale Stew - they're so easy to do and as they're cooked in one pot, cleaning up is a doddle.  Best of all, stews and casseroles use the most inexpensive cots of meat so are ridiculously thrifty.  Actually, Simply beef and lamb have a whole heap of slow-cook, frugal recipes on their LivePeasant pages and I've adapted one of theirs to create my version of a Moroccan Lamb Tagine Traditionally, this is served in a tagine dish - you know the one with the cone shaped lid - but you can do it in a casserole dish and nobody will know.

My Easy Moroccan Lamb Tagine

Friday, March 18, 2016

One Pot Beef and Ale Stew

There's nothing quite like the smell of a stew simmering gently in a pot on the hob to bring everybody to the table, especially when the weather is so changeable and can't decide if sun or snow is on the way.  Sunday afternoons are the perfect time to make a stew as you've time on your hands and chopping a pile of vegetables is remarkably therapeutic.  Stews are perfect lazy food as they're always easy one pot meals, saving on a mountain of washing up.  Just team them with a pile of creamy mashed potatoes and dinner is sorted.  I love that they're great value for money as you're using inexpensive cuts of meat, which, when slowly cooked, turn into a deliciously tender meal.  We're basically going back to peasant food, but in a modern style.

You can also turn a stew into a pie filling - make sure you reduce the sauce if it's a little thin* and just top with your favourite pastry.  Traditionally, Guinness is the beer of choice in a stew like this, but I decided to keep it local and use a red ale from Wicklow company O Brother Brewing.  It's the perfect match to beef and mushrooms.  Why not make this stew with a local beer or ale from your area?

Friday, March 11, 2016

Gooseberry Cloud Cakes

When I was a little girl, I used to go to work sometimes with my Dad where I'd be put to work filing invoices.  Slave labour, eh!  I was always distracted by the giant gooseberry bushes outside and used any excuse to disappear outside and pick as many as I could carry.  I learned pretty quickly that they weren't like regular berries and needed to be cooked first.  Holy moly, the sourness of a raw gooseberry is pretty unforgettable!  Something you rarely see now is Gooseberry Jam and I came across a jar in Danish home store Søstrene Grene last week which I simply couldn't resist.