Real Family Recipes from Quirkykitchen.ie

Pistachio and Dark Chocolate Brownies

2007-11-05T04:00:00.000-08:00

Competition Winner!

There’s an excellent opportunity for some child labour here because the pistachios taste so much better if they’re the shell-on salted kind (trust me, the salt really works), so enlist the help of your small people to shell enough pistachios to end up with 4oz. They’ll love you for it, I promise:

A bar and a half (225g) of Green and Black’s 70% dark chocolate
6 oz butter
3 eggs
8 oz caster sugar
4 oz plain flour
4 oz shelled salted pistachio nuts (roughly chopped, or don’t bother if you’re really idle)
So, help your child melt the butter and chocolate in a bain-marie (bowl over saucepan of simmering water – yes, I know you knew that, but just in case…). Take it straight off when it’s nearly there as you only need it just warm – you should be able to put your finger in it - any hotter and you’ll have scrambled eggs. Let them mix up the eggs and the sugar in a bowl(you don’t need to whisk or anything, just until they’re combined), then add in the butter/chocolate mixture, the flour and the nuts and mix. Bung it in a greaseproof paper-lined tin (I used my lasagne tin which is rectangular (11x7x1.5) and bake for about 35 mins at 180C/350F/gas 4 until it looks all shiny and cracked on the top, but still deliciously squidgy in the middle. Cool, then stuff into face. Magic! - Becky Wiggins

Pear & Almond Clafoutis from Ballyknocken Cookery School

2007-09-12T03:15:00.000-07:00

Thanks to Catherine Fulvio and her team in Ashford, Co Wicklow Andrew and I had a fantastic day at this hands on Cookery School. As well as a beautiful setting, excellent recipes and realxed atmosphere - Catherine was keen to show us knife techniques, alternative versions of all 7 (!) recipes using different ingredients and treated us to a tour of the herb garden. The day was rounded off with a late lunch as prepared by all those attending. Well worth a visit!

You will need:

butter for greasing

6 Pears

For the Batter:

2oz Ground Almonds

2 tbsp Plain Flour

4oz Golden Caster Sugar

2 Eggs

2 Egg Yolks

9floz Double Cream

Method:

Heat the oven to 190C

Peel, core and roughly chop the pears

Butter the ramekins and scatter the pears over the base

Mix all the batter ingredients in a blender until smooth, pour it over the pears and bake for

15-20 minutes until risen and golden brown. Serve warm with cream whipped with Amereto & Icing Sugar.

Exceptionally easy and just gorgeous to eat!

Easy Mediterranean Pizza

2007-07-06T12:42:00.000-07:00

Friends came over last Sunday for lunch and this quick pizza received rave reviews:
We fed (with salad) 6 adults + 4 toddlers using a deep oven tray to Take all the toppings!

For the dough you will need:
2 pkg. active dry yeast
2 cup warm water (50% boiled 50% from the tap)
2 tsp. sugar
2 tsp. salt
4 tbsp. Olive oil
5 cups of flour

Toppings:
2 cups of tomatoe Passata
1/2 Thinly Sliced red onion
2 Garlic cloves finely diced
1 Teaspoon of Oregano
Thin strips of 1 red & 1 orange pepper
8oz Grated Cheddar
40z Sliced Mushrooms
1 Packet (5 slices) Parma Ham
2 Packets of Mozzarella Balls

Method:

Dissolve yeast in warm water. Stir in remaining dough ingredients; beat vigorously, about 20 strokes. Allow dough to rest (about 10 minutes)cover bowl with a tea towel.
Heat oven to 200C. Prepare toppings/sauce.
Stretch dough into shape and place on lightly greased baking sheets (flour your fingers)
Spread passata evenly on dough surface.
Sprinkle with oregano.
Arrange your choice of toppings on top and dot with Mozzarella balls
Bake 20 to 25 minutes or until crust is brown and filling is hot and bubbly.
Makes one large or two round 2 pizzas.

Banana Muffins

2007-06-10T08:08:00.000-07:00

Sunday 10th June - just proved too hot for me & my assistant so we decided to recycle some old bananas!

You will need:
9oz Plain Flour
1 Teaspoon Baking Powder
1 Teaspoon Bicarbonate / Bread Soda
1/4 Teaspoon Salt
1/2 Teaspoon ground Ginger
1/4 Teaspoon grated Nutmeg
3 Large Ripe Bananas
1 Egg
2.5 oz Dark Brown Sugar
2 fl oz (50ml) Vegetable Oil

Method

1) Preheat the oven to 190C. Take a deep muffin tray and fill with baking cases (scooby-doo in this case)
2) In a bowl sift together the flour, baking powder, bicarb, salt, ginger & nutmeg - set to one side
3) With an electric mixer mix up the peeled bananas until mashed, add in the egg, sugar & oil
4) Beat in the dry ingredients gradually on a low speed, until just blended
5) Fill each case to two thirds full and then bake in the oven for 20-25mins until springy to the touch and golden brown.

Serve with freshly brewed tea for a sunday afternoon treat!

Easy Smoked Haddock Tartlets - For 6

2007-04-30T11:18:00.000-07:00

Having neglected my blog it was important to make a mouth watering comeback!

You will need:

Thaw 500g Packet of shortcrust pastry
8oz Smoked Flaked Haddock (left overs are fine)
2 Eggs
2 Good Pinches of Fresh Dill + 1 Pinch to Garnish
280ml Single Cream
Salt & Pepper

Method:
Preheat the oven to 200c
Cut the pastry into 6 pieces, rolling out to fit 6, 10cm (buttered) shallow tart dishes, which should be lined with grease proof paper and a layer of baking beans.
Place on a baking sheet and bake for 10 mins, remove the paper and beans, pop back in for 5mins until golden - Remove
Lower the oven to 180c, sprinkle the haddock flakes into the pastry cases.
Whisk the eggs with the dill, then whisk the cream in with the salt & pepper
Pour over the fish and bake for 15 minutes until the filling is a light gold & set. Serve warm with a mixed salad & lemon wedge.

Hooray for summer!

Winter Warmer Winner - Melanzane Alla Parmigiana

2007-02-27T06:21:00.000-08:00

Ingredients
4 Large Aubergines
Vegetable Oil
Flour
1 Jar of Tomato sauce
Half onion (diced)
Parsley
Basil
3 tablespoons olive oil
125 gr. Parmisan cheese
250 gr. Mozzarella
Salt & pepper

Method

Slice the aubergines lengthwise , sprinkle with salt and leave them for 1 hour (this ensures the aubergines are not soaked with oil when frying).

Dry off the aubergines, dust them with flour and fry them.

Let them drip-dry on kitchen paper.

In the meantime you need to prepare the tomato sauce.

Pour the olive oil into a pan, add the onion, a sprig of parsley and fry for a few minutes. Add the tomato sauce and cook for 20 minutes. Add the basil during the last five minutes.

Cover the bottom of a deep oven dish with the tomato sauce.
Place one layer of aubergines over entire dish area, cover again with tomato sauce, add parmisan cheese and mozzarella. Repeat this process until all the aubergines have been used.

Place in the oven at 180°C for 30 minutes. Serve hot with ciabatta bread

BUON APPETTITO!!! Loredana

Winter Warmer - Stove Top Chicken Soul

2007-02-08T01:09:00.000-08:00

This is a good winter dish that is quick and easy to make, and if like me
you don't like to much beef is a good change for stew.

You need; 4 fillited chicken breasts, carrots, onion,mushroom,s stock cube,
packet of your fav chicken soup,some cream[this can be left out] and
potatoes.

Cut up chicken and fry it until sealed, fry onion and mushroom,s, dice
carrots, peel and quarter potatoes, Make up stock cube and soup add all the
veg and chicken, bring to the boil, then simmer until veg cooked. this is
best made early and reheated when needed. Just before serving add the cream
if using. Enjoy - Jeny

Winter Warmer - Cream of Celeriac Soup with Champagne

2007-02-08T01:06:00.000-08:00

This recipe came from being inspired at the farmer's market.My mother in law happened to point out an extremely ugly vegetable at Sunday's farmer's market in Marylebone and said, "I've always wanted to make celeriac soup." I had to admit that this life ambition had rather passed me by, until that moment. However, I rose to the challenge, and tucked a couple of the nasty-looking tuberous roots in my bag and brought them home. Whereupon they reposed in splendor on my countertop while I ignored them and cooked other, more familiar things. Finally, though, their obstinate presence made me feel guilty, so before I could lose courage, I produced this.

Cream of Celeriac Soup with Champagne(serves four, unless you have a straw and don't tell anyone you've made it, then it serves one)
2 tbsps butter
2 bulbs celeriac, peeled and cut into smallish chunks
3 cloves garlic, chopped coarsely
1 medium onion, chopped coarsely
3 cups chicken stock
1 good splash champagne (mine was rather old and flat, leftover)
1 tsp celery salt
1/2 cup single cream

I am not kidding here: simply throw all this, except for the cream, in a stockpot and boil gently for an hour. Then pulverize with a hand blender and add the cream.DIVINE! Where I thought it might be stringy, like celery soup which has to be strained, it was velvety. Where I thought it might taste as boring as it looked (white), it was complex and interesting. And where I thought it might be simply weird, it was perfect. Comforting, creamy, perfectly smooth.thanks, and I hope you enjoy it!Kristen

Winter Warmer - Ciara's Best Banoffi Pie

2007-02-08T01:03:00.000-08:00

Easy peasy Banoffi pie (what I wanted those springform tins for)

To serve 8-10
12 ounces uncooked shortcrust pastry1.5 tins condensed milk (13.5 ounces each)

1.5 pounds firm bananas

375ml of double cream

Half a teaspoon powdered instant coffee

1 dessertspoon caster sugar

A little freshly ground coffee

Preparation

Preheat the oven to gas mark 5 (400F, ). Lightly grease a 10in x 1.5in flan tin. Line this with the pastry thinly rolled out. Prick the base all over with a fork and bake blind until crisp. Allow to cool.The secret of this delicious pudding lies in the condensed milk.Immerse the cans unopened in a deep pan of boiling water. Cover and boil for 5 hours making sure that the pan does not boil dry * (see CAUTION) .

Remove the tin from the water and allow to cool completely before opening. Inside you will find the soft toffee filling.

MethodWhip the cream with the instant coffee and sugar until thick and smooth. Now spread the toffee over the base of the flan. Peel and halve the bananas lenghtways and lay them on the toffee. Finally spoon the cream and lightly sprinkle over the freshly ground coffee.

*CAUTION It is absolutely vital to top up the pan of boiling water frequently during the cooking of the cans.

5 hours is a long time and if they are allowed to boil dry the cans will explode causing a grave risk to life, limb and kitchen ceilings.

Hint - Banoffi is a marvellous "emergency" dessert once you have the toffee mixture in your store cupboard. I suggest that you boil several cans at the same time as they keep unopened indefinitely.

Winter Warmer - Tuscan Bean & Sausage Soup

2007-02-08T01:01:00.000-08:00

Tuscan Bean and Sausage soup

2 tblsp of olive oil
2 red onions
2 garlic cloves
100g of pancetta chopped (you can buy it in packs prechopped)
1 carrot finely chopped
2 celery stalks chopped
1 can of cannelli beans
3 spicy italian sausages ( I sometimes use 4)
1 litre of chicken stock
1 bay leaf
a bunch of flat leaf parsley
Sea salf and freshly ground black pepper

Put the oil in the saucepan (i use a big deep le Creuset casserole)
and heat well. Add the onion, garlic, pancretta, carrot and celery and cook over low heat for about 10 mins until softened but not browned. Add the sausages, beans, stock, bay leaf, salt and pepper. Bring to the boil, cover with a lid and simmer for 30 mins. Skim off any excess fat. Then remove the sausages with a large spoon or tongs. Slice them into chunky pieces and return to the soup. Add the parsley and Serve in large bowls.

Delicious served on its own or with garlic bread or Focaccia - Ciara

Winter Warmer - Liz's Family One Pot Wonder

2007-02-08T00:58:00.000-08:00

Ingredients
700g/1.5LB Irish Pork Pieces
Vegetable Oil
2 Large Onions Sliced
2 Large Carrots Sliced
Turnip Peeled & Diced
40g/1.5Oz Plain Flour
300ml/0.5Pint each Cider (Or Apple Juice)& Water
1Tbsp Cider Vinegar (or Wine)
2 Large Cooking Apples Sliced
Can of Butter Beans or Haricot
700g/1.5Lbs Potatoes Sliced
2 Tbsp Chopped Parsley

Method
Preheat oven to 180c
Brown the Pork on a pan lift out and set aside
Over Low Heat add Onions, Carrots, Turnips, for 5 mins.
Sprinkel in the flour & Stir for 5 mins
Gradually add in Cider & water
Bring it to the Boil
Add in Vinegar, Apples, & Beans
Add back in Pork and Boil for 5 mins. more

Transfer the lot in to a Large Casserole Pot
Put Sliced Potatoes on top
Get a sheet of grease proof paper wet it and put on top potatoes
Then seal with Casserole lid and leave in oven for about 1.5 hours

When Ready take lid off, leave in oven 15 Mins.,to let potatoes brown

Serve with some Broccoli

Really easy to make, full of healthy goodness & everyone loves it!
cheers
Liz

Winter Warmer - RED ONION & RED WINE SOUP

2007-02-08T00:55:00.000-08:00

I decided to send you a soup recipe, as it's a bit unusual, and somehow, if people want to experiment with a new recipe, a soup is a safe bet. Everyone has their own fail-safe casseroles that they're likely to fall back on..

I have been making this divine soup for several years, and only in Winter - it is seriously luxurious comfort food..
By the way, we ordered the waffle maker from you for our 12 year old son for Christmas, and it's fantastic. We had fresh waffles every morning for two weeks!

Kind Regards
Gina www.babywishbox.com

RED ONION & RED WINE SOUP - Serves 6
This soup is a luxurious twist on the classic French onion soup. It looks delicious with a rich purple colour. If you've guests, it makes an impressive and substantial supper or lunch dish, or a much-appreciated starter - say before your Sunday roast..(It is so richly flavoured that it wouldn't be a good idea to follow it with delicately flavoured food such as fish or fragrant food such as Thai)

The soup has got quite a solid amount of veg in it, and is so well flavoured that you can easily increase the quantity without comprising the quality by adding extra stock. It will freeze really well, so if you're only using some of it, you can have some extra lunches lined up.

It's very easy, needing no skills except slicing and chopping, and apart from occasionally stirring and adding things in, is more or less left to stew away on its own.

INGREDIENTS:
4 Tablespoons olive oil
1 large white onion, diced
900g (2 lb) Red Onions, quartered and finely sliced
4 fat cloves garlic
Half teaspoon salt
2 x 400g (2 x 14oz ) cans tomatoes - chopped
1 bay leaf
6 sprigs fresh thyme
Strip of orange skin about as long and wide as your thumb
(peeled so you don't get the white part)
2 wineglasses red wine
900ml (11/2 pints) stock made with good quality vegetable stock cubes or Marigold bouillon powder
Salt & Pepper
Parsley or thyme leaves to garnish
METHOD:
Heat the oil in spacious heavy pan with a well-fitting lid, and saute the white onion about 10 minutes until soft and beginning to caramelize
Add sliced red onions, stirring to coat with the oil, and cook slowly 30 minutes until soft and wilted, stirring occasionally.
When onions are softened, add tomatoes, salt, crushed garlic, bay leaf, thyme, orange peel.
Cover pan and leave to stew for 15 minutes.
Add the wine, and boil vigorously until liquid is reduced by half to cook off the alcohol.
Pour in the stock and simmer, partially covered, for 25 minutes. At this point, you can decide if you want to add extra hot stock to stretch the soup
Season with salt and pepper
Serve with hot crusty bread.
If this is a lunch or supper dish, you can offer more substantial breads such as ciabatta, or foccacia with toppings, and offer something to top the soup with such as grated parmesan, a dish of soft goat's cheese to blob on top, or creme fraiche.

Quick Mix Easter Brownies

2007-02-07T11:52:00.000-08:00

These chocolate brownies are easy to mix up in a saucepan, and they're chewy, moist, and delicious!

INGREDIENTS:
6 tablespoons butter
2 ounces dark chocolate
1/2 teaspoon vanilla
1 cup caster sugar
2 large eggs
3/4 cup plain flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans or walnuts

PREPARATION:
Heat oven to 325°/ 180 C. Grease and flour an 8-inch square baking pan.
In a saucepan over low heat, melt the butter and chocolate, stirring constantly. Remove from heat and let cool. With a whisk, beat in the vanilla and sugar.

Whisk in eggs, one at a time, beating well after each addition. Stir flour, measure into a small bowl, and stir in the baking powder and salt, blending well. With a wooden spoon, stir the flour mixture into the first mixture. Stir in the chopped nuts, blending well. Spoon into the prepared pan and spread evenly. Bake the brownies for about 25 minutes.

Kenwoods deep square baking tray is perfect for this recipe and is available on-line at http://www.quirkykitchen.ie/ - for your entire kitchen needs!

Quick & Easy Chopped Salad Recipe

2007-01-09T03:34:00.000-08:00

Small head of iceberg lettuce, washed and torn into pieces
2 Sticks celery, chopped
1 bell pepper, chopped
1 (10 oz.) package frozen peas, defrosted
1/2 medium red onion, chopped
4 Tablespoons mayonnaise
4 Tablespoons extra virgin olive oil
1 Tablespoons sugar
4 Tablespoons grated Parmesan cheese
2 Tablespoons grated cheddar cheese8 slices bacon, fried crisp and crumbled

Layer lettuce, celery, bell pepper, peas and onion in large bowl. Mix mayonnaise, oil, sugar and Parmesan cheese. Spread over top of layered ingredients. Sprinkle top with cheddar cheese and bacon. Serve un-tossed.
Makes 10 servings.

Parsnip Soup - Antioxidant Winter Warmers

2007-01-03T07:07:00.000-08:00

Ingredients
2 tablespoons olive oil

6 parsnips, peeled and roughly chopped

2 carrots, peeled and roughly chopped

1 cup chopped onion

1/2 cup chopped celery

salt to taste

1pint chicken stock

1 bay leaf

1/2 cup apple cider

freshly ground black pepper

pinch ground nutmeg

Method

1. In a soup pot, heat the oil over medium-high heat. Add the parsnips, carrot, onion, celery and a pinch of salt. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.
2. Add the chicken broth and bay leaf and simmer until the vegetables are completely tender, about 20 minutes.
3. Remove the bay leaf. Puree the soup in a blender and return it to the same soup pot.
4. Stir in the apple cider. Season with salt, pepper and nutmeg. Heat thoroughly and serve the soup in bowls garnished with optional single cream.

Tomato Bread - Antioxidant Winter Warmers

2007-01-03T06:18:00.000-08:00

Tomato Bread

Ingredients
8 French bread slices, cut sharply on the diagonal into 1/2" thick slices
4 cloves garlic, cut in half widthwise
2 large very ripe tomatoes, chopped
Extra virgin olive oil (preferably Spanish)
a small bowl of coarse sea salt
a small bowl of freshly ground black pepper

Method1. Preheat the grill to medium-high. Grill the bread slices until crisp and nicely browned, 2 to 4 minutes per side. 2. Rub each slice of bread with the cut garlic, then with the cut tomato. The idea is to apply a thin film of tomato on the bread. Lightly drizzle each slice with olive oil and sprinkle with salt and pepper. Serve immediately

Marley Park Farmers Market

2006-11-15T11:04:00.000-08:00

Crisp Winter Saturday mornings present themselves as a good excuse for a trip to Marley Park Farmers Market, with optional brisk walks around the park to work up your appetite.

The newly cobbled stable courtyard provides a wonderful backdrop as you walk between the stalls every one of your senses will be arrested by the smells, tastes, sounds, vision and lively atmosphere created by the interaction between the browsers and stall holders who sell their weekly wares.

Starting with a light snack to browse seems like a good idea, and noses are soon lead smartly to Roy Kingsley’s Italian Sausage Baguettes, served with red peppers and onions with optional mustard and ketchup. Roy has been at Marley for 2years and gives ‘fast food’ an edge with quality at a reasonable price.
The farm fruit and vegetables stall seems busiest of all where buyers are happily sniffing, touching and digging out the best of the seasons organic offerings. Swiftly followed by Vince McClean’s ‘California Market Bakery’ oversize muffins, biscuits and scones capture your taste buds by name alone: Oatmeal Raspberry, Banana Walnut, Bran with fresh Pear Pecan, Apple Raisin Walnut and my personal favourite Apricot Almond.
The International theme continues with pace as Suha’s Palestinian Home Food has world class Falafels with a variety of dips and fresh soup on offer, neighboured by Enrico proudly emphasising the quality of his Italian hams, salamis and cheeses.
The markets central cluster of stalls includes Noirin’s Bakehouse with tempting banana breads and tea brack to name but two. They’re in business for over 6years and Marley is one of seven farmers markets where their produce is sought after. Next door Tommy from Adare Farm Foods displays dry cure pork and bacon to the discerning shopper. Behind them Lindy’s Caribbean Corner has traditional jams and savouries from Jamaica, Barbados and Trinidad. Lindy’s enthusiasm is infectious and her samples are popular amongst the uninitiated.

Joseph Feely of Sheridan’s Cheese Mongers also sits snugly in the middle where he displays a variety of cheeses and ensures you procure weekly supplies of compte and Montgomery cheddar at the very least! Beside him is usually Anne Sharples of the Gallic Kitchen whose array of savoury pastries, quiches, plaits, double sausage rolls, potato cakes, fish cakes with tartare sauce, vegetable quiche with goat's cheese, vegetarian rissoles with salsa, chicken roulade, chicken plait, ham quiche, salads and burritos mean that the weekend lunch and dinner menus are sorted!
Also to be found (in no particular order) are smoothies, crepes, organic sausages and chicken, fresh eggs & fish, vegetable samosas, onion bahji’s, chocolate croissants, carrot cake, home-made pasta sauces and sweet pepper relish and much more.
Moving onwards (as the bags are getting heavy) the The Real Olive Co and its aficionado Brendan O’Mahony has the most enviable and colourful display including hummus, feta salad, sun blush tomatoes on top of about 20 different types of olives. He and many others enthused about the atmosphere in Marley and other Farmers Markets “it’s a real community place, all sorts of people come here”
The Saturday market at Marley Park offers a wonderful selection of natural, wholesome foods that were prepared with love. If you haven’t tried the farmers market yet take time out this Saturday from 10am, there’s free parking and a playground for the kids…. – oh and bring extra shopping bags!
Michelle@quirkykitchen.ie

The Big Strawberry & Banana Smoothie with Honey

2006-10-31T13:26:00.000-08:00

Here's how you make a smoothie in the QuirkyKitchen.ie manner:

Take a handful of strawberries or other berries of your choice. Frozen berries are fine for this purpose. Peel and chop up a small banana. Stick 'em in a blender. Add a few scoops of vanilla ice-cream or frozen yoghurt. Add a splash of milk, or if you're feeling healthy half fat milk. Go light on the milk at first: you can always add more to thin it out if it's too gloopy. Add a blob of honey. Blend. Yum!

Halloween Cookies

2006-10-11T11:40:00.000-07:00

Chocolate bars will always takes centre stage, but cookies are a perfect Halloween treat. Pumpkin-shaped cookies and ginger-spiced favourites make colourful and tasty alternatives at your Halloween party.

You will Need:
· 1 cup butter
· 2 cups white sugar
· 3 eggs
· 3 teaspoons vanilla extract
· 3 cups plain flour
· 1 teaspoon baking powder 10 tablespoons unsweetened cocoa powder

1. Cream butter or margarine and sugar until light and fluffy; add eggs, one at a time, beating well. Mix in the vanilla. Combine flour, cocoa powder and baking powder; add and mix well. Wrap dough in waxed paper and chill for 2 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Divide dough in half. Roll out each half to 1/4 inch thick. Cut with desired shaped cookie cutters. Place on lightly greased cookie sheets and bake for 10-12 minutes.

My Neighbour Jean's Mum has Festive Treats

2006-10-11T11:16:00.000-07:00

Aunty Mary writes:
“My neighbour Jean has her mums recipe book (she’s 95) which she has been hand writing since she was 12 when she first started working as a cook. This is her recipe for mince pies which were so delicious when I tasted them that I could of cried with happiness………

The Pastry (Makes 12 mince pies with lids)

8oz Margarine
12 oz Flour
2 Tablespoons of Cold water

Place the margarine, water and 1 tablespoon of the flour into a mixing bowl and beat with a fork until creamy, gradually adding the rest of the flour spoon by spoon until all the flour is mixed into a dough. Wrap and leave in the fridge for 1 hour. NB this pastry is very short, take care when rolling it out.

The Mince Meat

8 oz of each sultanas, currants and seedless grains
4oz Mixed Peel
10oz baking apples, peeled & grated
¾ teaspoons of mixed spice
Juice of one orange and one lemon
4oz sherry
5oz Vegetable Suet
4oz Soft Brown Sugar

Wash the fruit, mix and chop everything together. Place in clean airtight jars to keep happily for 2-3 weeks

The Mince Pies

The above and a beaten egg to coat

Gently rollout the pastry cutting 12 large and 12 small (lids) circles, place the larger into a floured bun tray, add the mince meat to reach two thirds up, wet the sides with beaten egg and place the lids on gently pinching the sides together with the back of a fork, finely coat the lid with more beaten egg. Bake in the oven for 20 minutes at 220c until golden brown, serve warm with a dollop of whipped cream (brandy optional) or cold for a festive treat."

QuirkyKitchen tip: Mini Mince pies can be easily made in a smaller bun tray; they’re great for kids and your conscience.

Farmleigh Fast Food

2006-09-11T10:55:00.001-07:00

Went to the farmers market at www.Farmliegh.ie yesterday - obviously we await the pounds piling on because we ate our way around whilst waiting for the childrens book readings and watching the polish acrobats (the stilt walkers were the best) .

Our eat-out started (unconventially enough) with ice-cream from cashel, three slices of cake from Ina's Kitchen (I remember know how nice it was having them in Terenure!) Chocolate crepes, followed by shares of Chicken & Leek pie and a fish cake with chutney & salsa dips respectively. As if that were not enough we also bought a very nicely cooked burger with all the extras, washed down with fresh coffee and freebies of iced water from the resturant.

We spotted the fabulous Miriam of Olvi Oil (Red Pesto being my all time favouite from her reportiore) but despite sample many of them we were just too stuffed to buy any - sorry Miriam next time obviously!

Aunty Mary’s Lemon Chicken with Roast Potatoes

2006-09-08T12:50:00.004-07:00

Serves 4

1 Chicken cut into small joints
1 tsp Rock Salt
Olive Oil
3 Cloves Garlic
2 Lemons
1lb Potatoes

Method

Mix lemon juice, oil & salt. Pour over the chicken joints and allow to stand for 24hrs covered in the fridge. Take chicken out 1 hour before cooking. Peel and par boil the potatoes –allow to cool.

Put oven on high 200C. Place chicken joints and potatoes on cooking tray – and cook for 20-25 minutes until chicken and potatoes are crisp and golden.

Serve hot with a green side salad

Connie Onnie’s Salsa Dressing

2006-09-08T12:50:00.003-07:00

Connie Onnie’s Salsa Dressing

This dressing is great served with grilled meats or fish. You can make it by hand or use a small food processor, blitzing with oil first!

You will Need
½ cup parsley leaves 1tbsp small capers
½ cup basil leaves ¼ cup snipped chives
½ cup mint leaves 1 spring onion
¼ cup chervil leaves 4 fluid oz virgin olive oil
¼ cup tarragon leaves 1tsp whole grain mustard
3 cornichons Zest & Juice of 1 Lemon

Prep the Herbs
Supermarket herbs are usually sold washed but those bought in the farmers market will probably contain the odd twig or insect! Fill a deep bowl with cool water and plunge the herbs, holding the stalks. Drain in a colander; gently pat them dry in a tea towel before chopping.

Method
Roughly chop parsley, basil, mint, chervil & tarragon
Roughly chop cornichons and capers
Put in a bowl with chives, spring onion, oil, mustard lemon zest and mix together
Stir in lemon juice and season to taste
Leave the salsa to sit for at least 30mins at room temperature for the flavours to develop

Connie Onnie’s Choc Chip Cookies

2006-09-08T12:50:00.002-07:00

Real chocolate chip cookies are chewy on the inside and crunchy around the edges.

Makes 30:
5oz butter at room temperauture
1tsp salt
8 ½ oz Brown Sugar (Soft)
1-2 eggs
8oz Plain White Flour
1 tsp Bicarbonate of soda
4 oz Mixed Nuts
8 ½ oz Good Quality Dark Chocolate

Method
Place butter and sugar ina mixing bowl and beat until smooth & creamy.Add salt and mix well
Add the eggs and mix for a futher 3 minutes
Add flour , soda, nuts and chocolate, mix for 2/3 minutes
Shape the dough into a ball. On a sheet of parchment roll into a sausage shape of about 6cm. Wrap in cling film and put in the fridge for 2 hours
Heat Oven to 180C gas mark 4, cut into 1cm slices, place on a baking sheet lined with parchment paper. Bake for 12 mins approx, allow to cool on a rack.

BRIAN' S CRUMBED RACK OF LAMB

2006-08-20T12:30:00.000-07:00

One of our favourite meals is CRUMBED RACK OF LAMB – as done by Brian (as you know, he does all the cooking in our house; I am the main taster and critic).

This is Brian’s recipe:

Depending on how many you are feeding, ask your butcher to prepare the rack – allowing 2-3 cutlets per person;

In a small saucepan melt approx 3 ozs butter with 3-4 tablespoons of olive oil; remove from heat;
Add 1-2 crushed garlic cloves (depending on how much you like garlic); generous salt and pepper – both freshly milled ;
Throw in lots of crushed fresh herbs (from your own herb garden!) – Brian likes to use a mix of mint, thyme, rosemary and chives;
Lastly, into this mixture, add some fresh breadcrumbs – approx 2 small cups – but it depends on the size of your rack of lamb;
Stir the whole lot very well – making sure that the breadcrumbs are fully integrated;
Spread the mix evenly on top of your rack of lamb – pressing down well to make it stick.
Place the lamb in a pre-heated oven (180 degrees) and roast as usual; as a guideline, a rack of 6 cutlets will be cooked PINK after one hour; allow another 10-15 minutes if you like your lamb well done (ie spoilt). Allow to rest for 10-15 minutes before carefully splitting the rack into cutlets.

Serve with fresh mint sauce - yummy!

PS A quickie veg to go with this is courgettes chopped into 1” chunks and cooked in the roasting pan with the lamb; drizzle the courgettes with olive oil and black pepper and turn once or twice during cooking.

Claire's No Name Yummy Scrummy in my Tummy

2006-08-12T09:58:00.009-07:00

This has no name but is delicious! Perhaps you can name it after me!
Make a ratatouille - fresh garlic, onions, peppers, courgettes, tomatoes, aubergine etc
Put it into an oven proof dish, sprinkle the top with grated cheese (use a mix of cheeses for extra interest) and breadcrumbs. pop in the oven at 180degrees for 30-45mins. Serve with rice, salad and some crunchy bread....yum
Very low in fat if you reduce the cheese!
Also you can make it in advance and bake later

A variation - add some cooked and diced chicken fillets.

Claire's Festive Chicken & Broccoli Bake

2006-08-12T09:58:00.008-07:00

You can use chicken fillets cooked and cubed or get a pre cooked chicken for ease.

Put the chicken pieces into an oven proof dish, add approx 1lb of par boiled broccoli.

For the sauce
Take a pack of (knorr) chicken soup and make it up with a pint of milk (or 3/4 milk and 1/4 cream) add 2 tbsp of mayonnaise, a tsp of curry powder and pour this over the chicken and broccoli. Top with grated cheese and breadcrumb. Bake at 180degree for 45 mins - serve with rice, boiled spuds salad....whatever seems good on the day

Can also add mushrooms to the dish or a few par boiled and sliced carrots.

Have a fab recipe for a pavlova that I make on request - everyone thinks you've spent ages in the kitchen when its really a very easy dessert! Will send it on soon running out of time, little people need attention!

Joan & Dave’s Stuffed Mussels

2006-08-12T09:58:00.007-07:00

Ingredients

48 Large Mussels
White Wine
½ lb unsalted butter
10 Cloves Garlic Crushed
½ lb breadcrumbs
lemon wedges

What to DO

· De-beard & scrub the mussels. Throw away any mussels that remain open when tapped
· Steam open the mussels in a little wine wine and water. Drain & take off the top shell.
· Soften the butter a little with your hands, add the crushed garlic cloves and work the breadcrumbs into the garlic butter
· Put a knob of the stuffing on each mussel and place under a hot grill
· Serve very hot with lemon wedges and crusty French bread

Joan & Dave’s Stir Fried Scallops

2006-08-12T09:58:00.006-07:00

Ingredients

12 Large Scallops
3 Cloves Garlic Finely Chopped
1 Red Chilli Finely Chopped
2 Tbsp Oil
2 Limes – Jest & Juice
4 Spring Onions Cut
1 Carrot Chopped
7oz Pak Choi / Chinese Leaves
2 tbsp Honey
3 tbsp soy sauce
1 inch grated ginger
2 tbsp fresh coriander
7oz bean sprouts
Plain boiled rice

What to Do

· Season the scallops and put aside
· Heat oil in Wok / Frying pan
· Stir fry scallops for 1/ 2 mins
· Spoon onto plate and put aside
· Add oil, garlic, chilli, lime juice & zest, spring onion carrot and pak choi to wok stir frying for 1 or 2 minutes until vegetables are tender
· Add honey, soy sauce, ginger & bean sprouts. Return scallops to pan and stir-fry for 1 minute. Remove from heat and stir in coriander.
· Serve with boiled rice

Joan & Dave’s Summer Pudding

2006-08-12T09:58:00.005-07:00

Ingredients

1 lb Raspberries
8oz Redcurrants
4oz Blackcurrants (or berries in season)
5oz Caster sugar
7-8 slices of white bread or sponge
1 ½ pint pudding basin

What to Do

· Rinse the fruit
· Place the fruit and sugar in a large saucepan over a medium heat heat and let them cook for 5 minutes, until the sugar has melted and the juices have begun to run
· Remove fruit from heat
· Line the pudding basin with bread/sponge, seal well by pressing the edges so no juice can escape when you add the fruit
· Pour the fruit and juice in – except for 2/3 of a cup, cover the pudding with another slice of bread / sponge
· Place a small plate or saucer on top, flatten down and leave in the fridge over night
· Just before serving, turn the pudding over onto a large serving dish and spoon the juice all over
· Serve with fresh cream

Giffs Thai Green Curry

2006-08-12T09:58:00.003-07:00

Thai Green Curry

400ml can of coconut milk blue dragon
5 tsp of thai green curry paste
4 – 6 chicken fillets
4 tblsp soy sauce
2 tblsp caster sugar
8oz can bamboo shoots
1 juice of lime
5 med spring onions

Method

Pour half a can of coconut milk into saucepan, add curry paste. Bring to boil stirring continuously. Boil rapidly for 4 minutes or until sauce is reduced by half.

Add chicken (cut into strips) and bring to boil. Reduce heat and simmer for 5 minutes. Stir occasionally

Add soy sauce, sugar. Stir and bring back to boil.

Drain the bamboo shoots and cut into matchsticks. Add to pot. Bring to boil and simmer for 5 minutes.

Stir in remaining coconut milk, lime juice and shredded spring onion. Heat through for 2 – 3 minutes.

Serve with rice crusty bread, chickpea salad and a green salad.

Chick pea salad

Tin of chickpeas
Punnet of cherry tomatoes
Half a cucumber
2 tablespoons of balsamic vinegar
2 tblsp olive oil
Fresh ground salt and pepper to taste

Drain chickpeas and put in serving bowl. Quarter your tomatoes; chop your cucumber small put in your vinegar, oil and seasoning. Stir it up, cover and put in fridge 2 hours before serving.

Quick Quinn Curry

2006-08-12T09:58:00.002-07:00

Chicken Curry

Ingredients
Chicken Breasts
Paprika
Curry Powder
Cream
Can of mushroom soup
Chopped Onions
Chopped Mushrooms
1 Chopped Apple

Cooking Instructions
Ø Gently fry the chicken breasts, two minutes on each side. When done place in a baking dish.
Ø Now fry the onions, mushrooms and apple pieces.
Ø Sprinkle a light coating of paprika over the chicken pieces.
Ø Mix the can of soup together with the cream in a pan. Heat gently.
Ø Add three or four spoonfuls of curry powder to the pan. This is just to add a hint of flavour to our dish.
Ø Add the fried onions, mushrooms and apple to the top of the chicken pieces.
Ø Now pour the soup and cream mixture onto the chicken.
Ø Place in the oven at gas mark 6 for approx 60-70mins until brown and bubbling.

Serving
Serve with rice or salad and crunchy bread.

Best Kitchen Gadgets

2006-08-12T09:58:00.001-07:00

Blessington Doyles : -

Gadgets (top 6(!) but not in order of preference)
Potato peeler
Knife sharpener
Garlic crusher
Hamburger maker
Potato masher
Pasta measurer

Blessington Doyles Duck Out

2006-08-12T09:58:00.000-07:00

Roast Duck with Honey Glaze

Ingredients per serving
175g duck breast
2 x 15ml spoon honey
25g fresh ginger
25g carrots (chopped into strips)
25g baby corn
25g courgettes (optional) (chopped into fine strips)
25ml sherry
2 x 5ml spoon soy sauce
25g bean sprouts

Pre-heat oven to 400F/200C/Gas mark 6

Seal the duck breast in a frying pan and place in the pre-heated oven for 10 minutes. Put the sherry, honey, ginger and soy sauce into a pan. Bring to the boil and reduce by half. Pan fry the bean sprouts, baby corn, carrots and courgettes. Arrange the stir-fry vegetables in the centre of a plate. Cut the cooked duck breast in half and place on top of the vegetables. Drizzle the sauce over the whole dish and serve immediately.

Also nice served with garlic mashed potatoes and mange tout.

Spicy Chicken & Rice (Louisiana dish)

Ingredients
1.5kg chicken
1 red, green and yellow pepper
2 green chillies
450g tomatoes
few drops Tabasco
1 tsp paprika
100g green olives
2 tbsp shredded flat leaf parsley
1 onion
Salt and Cayenne Pepper
150g long grain rice
1 tsb dried thyme
2 tbsp vegetable oil
450ml hot vegetable stock

Cut the chicken into 12 pieces. Cut the peppers and chillies in half, then remove the seeds and white pith. Cut the peppers into quarters and finely chop the chillies. Make a few cuts in the tomatoes, put in a bowl, pour over boiling water and leave for a few minutes. Peel off the skin and chop the flesh. Dice the onion. Heat the oil in large frying pan. Season the chicken with salt and cayenne pepper, add to the pan and fry for 8 minutes, turning to brown all over. Remove the chicken from the pan. Add the peppers and onion and fry for 5 minutes until browned. Remove from the pan with a slotted spoon. Add the chillies, paprika and rice and fry, stirring for 1 minute to coat the rice in oil. Add the hot vegetable stock to the pan, cover and cook the rice over a low heat for 10 minutes. Return the peppers, onion and chicken to the pan, add the thyme and tomatoes, cover and simmer for 20 minutes. Stone the olives if necessary, roughly chop and stir into the pan. Add the Tabasco, then taste and add seasoning. Sprinkle with parsley and serve.

Can also add fresh prawns to this dish.