Recipes

It's time to start on Christmas. In this week's Irish Times Eunice has recipes for two seasonal treats. A gluten-free Christmas pudding that everyone can enjoy and cranberry orange sauce, delicious with pate, spiced beef and, of course turkey.

Labels: Dessert, Side Dishes And Relishes

Spring is in the air, Rhubarb is in the garden...


The is no surer sign that spring has arrived than seeing the beautiful pink rhubarb stalks ripen underneath their canopy of enormous leaves. Spring has arrived a little earlier than usual this year- this is due to the mild winter I suppose. Rhubarb features on my breakfast menu from now until it fades out of season. Did you know how easy it is to grow? Because rhubarb is so hardy it will survive almost total neglect. Once the plant has some mulsh in winter along with a little straw or newspaper to protect against frost it will flourish beautifully - no garden should be without its own clump. The following recipe is for rhubarb compote, this is a great template for many dishes. It is important that you use the younger rhubarb stems as the season moves along the rhubarb gets thicker and coarser.


Rhubarb Compote

• 300g Rhubarb cut into 4cm pieces
• 100g Castor sugar
• 100ml Water
• A dash of rosewater
• 1 heaped teaspoon of arrowroot (or corn flour)
• The tiniest drop of pink/red food colouring - if desired

1. Start off by making syrup, simmering the sugar and water together until the sugar is dissolved. Add the rosewater and rhubarb simmer the rhubarb for 3 minutes then turn off the heat, allowing the rhubarb to cook in the cooling liquid.
2. When the liquid has gone cold, remove the rhubarb with a slotted spoon, then simmer the syrup, dissolve the arrowroot in a little cold water and add to the syrup to thicken - simmer for a minute or two and remove from the heat and allow to cool- at this stage you can add the tiniest drop of pink or red food colour - be very careful with this - less is always better.
3. Return the rhubarb to the syrup.

This compote can be used spooned over yoghurt for breakfast, or on desserts and cakes, it will last up to 5 days in the fridge.

Rhubarb Pavlova

Ingredients

• 4 Egg whites
• 200g Castor sugar
• 1tsp flower
• 1 tsp White wine vinegar
• 1 tsp Rose water
• 2tbsp Shelled pistachio nuts chopped
• 225 mls cream softly whipped.
• Rhubarb compote

1. Pre-heat the oven to 180˚C
2. To make the pavlova, whisk the egg whites and sugar together until glossy and stiff.
3. Whisk in the corn flour vinegar and rose water. 
4. Line a large roasting tin with some grease proof paper and pile the meringue mixture and form into a 9 inch round circle.
5. Turn the oven down to 120˚C. Put the pavlova into the oven and bake for 1 ½ hours. Allow the pavlova to cool in the oven. This stops it cracking.
6. To serve, pile the cream onto the top of the pavlova, and then spoon the rhubarb compote on top, sprinkle with pistachio nuts.

Labels: Dessert, Side Dishes And Relishes

As I write this, the distinctive aroma of bitter sweet Seville Oranges simmering in the kitchen wafts to where I am working - I can think of no better reminder that the New Year is upon me. The following is the Seville orange Marmalade recipe that I have used each January since I got married- my husband is addicted to the stuff - he could have worse habits I suppose? In our house marmalade is not just slathered on brown bread and scones but eaten with cheese, ham and other savouries- yum! 

This recipe makes 1.4kg, 3lbs of marmalade

• 450g Seville Oranges, washed
• Juice of a lemon
• 900g sugar (I use granulated sugar but if you prefer a darker marmalade use Demerara sugar)

1. Half the oranges and lemon, then squeeze them. Using a dessert spoon scoop out any remaining membrane. Tie the pips membrane and extra membrane that has come away during squeezing in a piece of muslin.
2. Next slice the oranges thinly or thickly or cheat like I do and chop them up in the food processor. 
3. Put the chopped peel, along with juice, muslin bag, lemon juice and 1.1litres of water in a bowl and leave to soak overnight. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set. It also helps to soften the peel, which will reduce the amount of cooking needed. 
4. In a heavy based saucepan transfer the contents of the bowl and leave to simmer for 2 hours or until the peel is really soft and the liquid is reduced by half.
5. Remove the muslin bag, squeezing it well allowing the juices run back into the pan. 
6. Add the sugar, stirring until the sugar has dissolved, then bring to the boil and boil rapidly until setting point is reached - this should take about 20 minutes. 
7. Remove any scum from the top; allow cooling for ten minutes or so and then potting into sterilized jars and cover.

Labels: Side Dishes And Relishes

What a wonderful companions these too make. A carrot will supply all your vitamin A needs for the whole day whilst beetroot is a natural detoxifier and blood purifier and is also rich in a variety of nutrients that are important for the immune system to work with full efficiency because beets encourage the production of antibodies that fight against the disease or infection in our body - they are the perfect veggies for our après Christmas bodies!

• 4 medium sized beetroot, cooked until al dente and peeled and cut into quarters
• 4 medium sized carrots, cooked until al dente and peeled and cut similar sized chunks as the beetroot
• I table spoon of Seville orange marmalade
• 1 dessert spoon of olive oil
• Freshly ground salt and pepper.

1. Pre heat the oven to 170C. Put a roasting tin in the oven to warm.
2. Mix the marmalade and olive oil in a bowl, add the carrots and carrots and stir until the carrots and beetroot are coated with the olive oil/marmalade, season with salt and pepper. Transfer to the roasting tin and roast for 15 minutes.
3. I usually serve these with some toasted sunflower and pumpkin seeds.

Labels: Side Dishes And Relishes

Serves 6-8

• 800g/13/4 lb sweet potatoes, peeled and cut into chunks
• 450g/ 1 lb potato such as rooster, peeled and cut into chunks
• 70g/ scant 3 oz butter
• 5cm/ 2 inch piece of fresh root ginger peeled and grated
• A glug of olive oil
• Salt and pepper

Put the sweet potato and potato in a saucepan of lightly salted water, bring to the boil and simmer for minutes until tender. Drain well into a colander
While the potatoes are draining, melt the butter with the olive oil in the pan, add the grated ginger and cook for 5 minutes until soft, then return the potatoes to the pan and mash. Season to taste with salt and pepper.

Labels: Side Dishes And Relishes

I have just poured Litres of Damson and Apple Jelly into jars - if you have never made jelly - be not afraid it is really easy - all you need equipment wise is a large piece of muslin and a sieve.

• 700g Cooking apples
• 400g damsons (if you don't have damsons just replace quantity with apples and maybe add a bit of cinnamon)
• Sugar

1. Make sure the fruit is clean and not bruised before you start.
2. Chop up the apples without peeling or coring. Put the apples and Damsons in a heavy based saucepan, add 600ml water and simmer until fruit is really soft and pulpy. Stir from time to time to prevent the fruit sticking to the bottom of the pan.
3. Next place a sieve or colander over a large bowl, place the muslin over the sieve, use a fairly big piece so that it will drape over the sieve when the fruit is poured in. Pout the pulp into the muslin lined sieve and leave to drain overnight.
4. Next day, discard the pulp remaining in the muslin. Measure the extract in the bowl and return it to the saucepan with 450g sugar for every 600ml of extract.
5. Heat gently and bring to the boil, boil for 10-15 minutes until setting point is reached. Remove scum with a slotted spoon and pot in sterilised jars and cover.

How to test for setting?
Remove a spoonful of reducing fruit-rich liquid onto a very cold saucer and observe whether it appears to be jelly-like in consistency as it cools on the saucer.

Labels: Side Dishes And Relishes

A few years ago when I started my garden I dreamt of being able to go and pick pears and apples off the trees - be careful what you wish for! This year after years of waiting my trees are now weighed down and every time I pass them they speak to me…pick me please….I now have a glut of both apples and pears. This week I am giving you some recipes using pears and next week I will tackle the apples. Happy Cooking! 

1.8kg pears, peeled , cored and chopped
450g onions, peeled and chopped
350g raisins
50g stem ginger chopped
Grated rind and juice of two lemons
225g soft brown sugar
2 level teaspoons of salt
1.1 litres of white wine vinegar
2 garlic cloves, crushed
6 dried chillies crushed or 3 teaspoons of chilli flakes
4 whole cloves

Tie the garlic, chillies and cloves in a piece of muslin* and add to a heavy based saucepan with the rest of the ingredients. Bring to the boil and simmer for two hours or so on a gentle heat, stirring occasionally. When all the mixture is thick, remove the muslin bag. Spoon the chutney into sterilised jars, cover and seal. Store for 2 months before use, it will be ready just in time for Christmas.

*Muslin is available at Dungarvan Home Furnishings 

Labels: Side Dishes And Relishes

Serves 8

1 large Italian ciabatta or sourdough loaf, sliced & cut into bite-sized chunks
300g / 10 ½ oz cherry tomatoes, halved
3 celery stalks, sliced
3 red peppers, roasted, peeled & sliced into strips
10 Italian black olives, pitted & halved
3 tbsps capers, well-rinsed
1 large red onion, finely chopped
2 mini cucumbers (or 1 large cucumber, seeded), peeled & diced large
2 handfuls of basil, sliced
1 garlic clove, finely chopped
1 anchovy, rinsed & chopped

For the dressing:
125ml / 4floz extra virgin olive oil
125ml / 4floz red wine vinegar or balsamic vinegar
salt & pepper
8 halved fresh anchovies to garnish (optional)

1. Pre-heat the oven to 200°C / 400°F / Gas 6. 
2. Place the bread on a baking tray, drizzle with a little olive oil and sprinkle with seasoning.  Bake for 7 minutes or until crispy.  Remove and allow to cool.
3. Combine all the ingredients, except the dressing, in a large salad bowl.
When ready to serve, pour over the oil and vinegar, sprinkle with salt and pepper and garnish, if liked with the fresh anchovies laid over the top.

Labels: Main Course, Side Dishes And Relishes

1 lb of red cabbage - shredded
4 oz of cranberries
12 oz of chopped cooking apples
1 tbsp red wine vinegar
4 fl oz water
2 tablespoons of brown sugar

1. Put the shredded red cabbage at the bottom of a heavy based saucepan; next add the cranberries, then the apple. Pour the vinegar and water oven the mixture then add the sugar.
2. Cover with greaseproof paper, and then put a tightly fitting lid on top. Cook over a very gently heat, do not stir. Check after 40 minutes, once the apple is cooked, take off the heat and stir.

This will last up to a week in the fridge or you can freeze it if you like.

Labels: Side Dishes And Relishes

Once you have tried Brussel sprouts cooked this way you will never boil a sprout again!!

Serves 6

500g /1.1 lbs brussel sprouts, washed and sliced
3 stalks celery, washed and sliced
50g / 2oz butter
75g / 3oz hazelnuts
squeeze of lemon juice
a little freshly grated nutmeg
1. Toast the hazelnuts in a dry pan until golden. Remove from heat then tip the hazelnuts into the centre of a clean tea towel, fold the tea towel over and roll the hazelnuts until most of the skin is removed. Place the hazelnuts between two pieces of grease proof paper and tap gently with a rolling pin to break up the hazelnuts.
2. Melt the butter in a large hot pan, add the Brussel sprouts and celery, stir fry until tender but with a slight bite, add the hazelnuts and nutmeg and stir fry for a further 2 minutes. Check the seasoning and add a squeeze of lemon juice. Tip into a warmed dish to serve.

Labels: Side Dishes And Relishes

450g (1lb) shallots
45ml (3 tbsp) olive oil
225g (8oz) soft brown sugar
salt and pepper
450g (1lb) fresh or frozen cranberries
2.5cm (1") piece fresh root ginger, peeled & finely grated
150ml (¼ pint) red wine
200ml (7floz) red wine vinegar
45ml (3 tbsp) crème de cassis liqueur (optional)
1 dessertspoon mustard seeds

1. Peel the shallots and halve lengthwise.
2. Place the shallots in a roasting tin with the olive oil and 45ml (3 tbsp) of the sugar. Roast at 200°C Mark 6 for at least 30 minutes, turning twice, until softened and caramelized. Season with salt and pepper.
3. Meanwhile, place the cranberries in a heavy-based saucepan with the ginger, remaining sugar, wine and vinegar. Bring slowly to the boil and simmer for 10-15 minutes until the cranberries burst and the mixture thickens. Take off the heat.
4. Stir the shallots into the cranberries. Deglaze the roasting tin with the liqueur or a little extra wine. Reduce until syrupy, then pour into the cranberry mixture. Return to the heat and simmer very gently, stirring occasionally, for 10-15 minutes or until thick.
5. Spoon the relish into sterilized jars and cover in the usual way, using vinegar-proof tops.
6. Store in a cool place for up to 6 months. Once opened, store in the refrigerator and use within 1 month.
Serve with cheese, hot or cold ham, turkey and game.

Labels: Side Dishes And Relishes