14TH SEPTEMBER 2016

Breakfast is such an important meal.  A lot of us tend to rush it, this is a completely stress free way to make porridge.  All you need to do is, put the oats in a pot, then into the cold oven before you go to bed.  You will arrive down for breakfast with perfectly slow cooked porridge.  It will set you up for the day... 

 

MY ZERO STRESS SLOW COOKED PORRIDGE

 

Before you go to bed, simply cover the desired amount of oats with water. Bring about a cm above the height of the porridge.  Cover with a lid, put it in the cold oven and leave to soak over-night. 

Set the oven timer to come on at 180c 1 hour before you want to eat in the morning.  When you come down for breakfast the porridge will be almost cooked, add some milk, stir and put back in the oven for 10 - 15 minutes.  

I always have some stewed fruit to add, or some rich dark brown sugar.

 

 

LADY EVE ASIAN INFLUENCED FISH CURRY - TV3

 

This is a great dish, it will awaken your senses!  The important thing is to have all the ingredients out and ready to use.  This will save you time and make life easier.

 

Serves 6

 

3 lbs white fish of your choice

2 spring onions

2 large cloves garlic crushed

60g grated fresh ginger (more if you like a little spicier) 

1/2 tsp ground turmeric

2 teasp coriander seeds

1 teasp cumin seeds

2 tbs fish sauce

1/2 red chill deseeded chopped finely

Sea salt

2 tins of coconut milk, drain off 1/2 the water from the tin

coconut oil

fresh coriander

coconut oil

 

1.  Prepare the fish.  Cut into bite size pieces.

2.  Chop and fry the spring onion for 1 minute in coconut oil.  Add 2 cloves crushed garlic and grated ginger, cook for a minute or two.   

3.  Toast the coriander and cumin seeds on a dry pan or in a hot oven for 2 minutes or until they release their aroma's. Remove from the heat and grind.   Add to the pan, give the spices a stir and add the coconut milk, fish sauce and turmeric, bring to a simmer.  Use a whisk to distribute the turmeric evenly.  

4.  Place the fish in bite size pieces into the milk.   Cook for about 5minutes on a very gentle heat till just cooked.   Taste and add a pinch of sea salt if needed.

 

Serve withonion seed rice and chopped coriander sprinkled on top. 

 

Tip:

 

You can use chicken if you don't like fish!  Just cook if for a minute or two longer.  Also, If you are doing this for a dinner party, you can make the whole thing ahead.  Just addd the fish 5 minutes before you sit down.  Easy peasy!

 

Recipe written by Nikki Walsh, Lady Eve Cookery

 

SALMON BURGERS WITH LEMON VINAIGRETTE, AVOCADO & TOMATO SALSA 

Serves six - Preheat the oven to 180°C

6 salmon fillets

3 ripe avocados

Rocket

Olive oil

Butter head or little gem lettuce

Ciabatta or other crunchy bread

 

LEMON VINAIGRETTE

1 rose clove garlic crushed

Juice and zest of 1 lemon (add a little at a time and taste) 

1/2 tsp french mustard

1/2 teasp honey

a few chilli flakes

200 mls olive oil

salt and black pepper

 

TOMATO SALSA

3 ripe vine tomatoes, or other sweet tomatoes

1 red chili deseeded, chopped very finely (optional)

2 tbs olive oil

Pinch of brown sugar

sea salt and black pepper

A little chopped mint 

 

METHOD:

Heat a shallow frying pan with a little olive oil.  Season the salmon fillets with salt and black pepper.  Fry on a high heat for a minute or two, on both sides, till they brown a little.  Transfer to the oven for 6 minutes.  

THE DRESSING:

Combine all ingredients and shake up!  Taste for seasoning.  

TOMATO SALSA 

Combine all the ingredients, mix gently, taste and adjust seasoning.

When the salmon is just cooked toast the ciabatta.  Remove the salmon from the oven, place one slice of bread on the plate.  Drizzle a little dressing on the bread, place a leaf of butter head lettuce on the bread, then a salmon fillet.  Fan the avocado and place on top again.  Drizzle a little more dressing on the avocado and finely another slice of bread (optional) with a little rocket .

RECIPE BY NIKKI WALSH, LADY EVE COOKERY

 

MY ROASTED AUBERGINE WITH YOGURT CREAM AND POMEGRANATE 

Serves 6

This recipe is has so much going for it.  It looks gorgeous on a plate and tastes even better.  I’d be happy to serve this as a starter for a hearty meal with some delicious toasted crunchy bread or as the vegetable with some white fish.  Perfect for the wintery months.  The pomegranates add a touch of christmas too!

 

3 aubergines,

100mls approx good quality olive oil

6 thyme stalks

zest of 1 lemon

1 pomegranate

1/2 tsp freshly ground coriander seeds

Tiny pinch chilli 

2 freshly ground cloves

Sea salt and black pepper

300g greek yogurt  

1 small clove garlic

Sea salt

Small bunch of chopped mint.

 

Preheat the oven to 200c or 190c if fan assisted.  If you’re using an Aga use the roasting oven.

1.  Cut the aubergines in half and then into 6 pieces in total.  Make criss crosses through the aubergine.  Deep, but not through to the other side.

2.  Put the aubergines skin side down on a baking tray.  Brush with the olive oil till completely absorbed.  Sprinkle the thyme on each of the aubergines with a little lemon rind, salt and chilli

3.  Put, uncovered into the oven and roast for 35 - 40 minutes.  Always check 3/4 way through cooking time.

4.  While the aubergines are cooking,  prepare the yogurt cream.  Combine the ground coriander, cloves, a little salt and garlic with the creme fraiche and yogurt.  Taste for seasoning.  Keep cold.

5.  Slice the pomegranate down the middle and scoop out the seeds.  When in a bowl remove as much pith as you can.

6.  When the aubergines are cooked, remove from the oven.  Place 1 per person on your dish of choice.  Leave to cool for a few minutes.

7.  Spoon some of the yogurt cream on to each of the aubergines and sprinkle with pomegranates and a little chopped fresh *mint.

*Please don’t ever use dried herbs.  If you can’t get the fresh ones just leave them out.

 

MY FABULOUS PINK MERINGUES WITH TOASTED ALMOND CREAM

Serves 8

5 egg whites

275 g caster sugar

50 g toasted almond flakes chopped (not finely, keep a few for sprinkling on top

350ml cream, whipped

1/2 tsp Wilson's pink food dye,  (or other colour you like), this amount gives a good deep pink.  The colour is up to you, add a very small bit at a time.

1 dst icing sugar for decoration

 

Turn on the oven to 150c

Method:

1.  Whisk the egg whites with the sugar until it forms stiff dry peaks. The time this takes varies depending on the speed of the whisk.   Make sure your bowl is squeaky clean also or the whites won't whisk properly.  As its just ready, add food dye and mix thoroughly.

2.  Divide the mixture evenly into 16 little mountain peeks.  Use a dessert spoon.  They will fold off the spoon.

3.  Bake in the oven @ 150c for about 30 - 35 minutes.  This amount of time will give a delicious gooey consistency.  You know when they’re cooked as the top layer of meringue should be firm to the touch but can be broken.  Also, it should lift off the parchment paper with ease.  If you over cook it, the meringue will be dry and not so nice.  

4.  Toast the almonds on a dry pan for about 2 minutes.  Watch them or they’ll burn.

5.  Remove meringues from the oven, allow to go cold.

6.  Whip the cream till its stiff.  Watch it carefully.  Mix the almonds through.

To assemble:

Present in a stack at the table and then serve on individual plates with almond cream and a sprinkling of a few extra almonds.

Devour!

 

RECIPE FROM BIG GRILL FESTIVAL 2015

MY FANTASTIC MONKFISH SKEWERS FOR BBQ

Fish is wonderful on the bbq.  Perfect for summer entertaining.  Marinade for about an hour before cooking.  

Serves 6 - 8

 

4 - 5 monkfish tails

1 tsp coriander seeds 

juice and zest of 1 orange

20mls balsamic vinegar

black pepper & sea salt

Olive oil to toss

A little chopped fresh mint

Extra orange zest for garnish

500mls natural yogurt

 

1.  Prepare the fish.  Cut into bite size pieces.   Place in a big bowl.

2.  Toast the coriander in a dry pan for a minute or two, this releases the aromas.  Transfer into a mortar and pestle or coffee grinder and grind.

3.  Put the orange juice and zest, vinegar, mint, black pepper and salt, crushed coriander, olive oil (just enough to coat the fish), and finally the balsamic vinegar.  Combine.  

4.  Cover, put in the fridge and allow to marinade for an hour.

5.  When the barbecue is ready, remove the fish from the fridge and put onto skewers.  I usually put 4 or 5 pieces of fish on each skewer.   Place the fish on a sheet of tin foil.   Place the tin foil on the bbq and cook for about 2 minutes on each side turning as it cooks. 

Serve with the yogurt and chopped fresh mint, orange dressing as per recipe below with a green salad and some toasted crunchy white bread or ciabatta or better still smashed spuds!

 

RECIPE FROM BIG GRILL FESTIVAL 2015

BBQ’D SALMON WITH AVOCADO & ORANGE SALAD

Serves six

 

6 salmon fillets

3 ripe avocados

Mild lettuce leaves

3 oranges

Olive oil

Salt and black pepper

Some great crunchy bread of your choice.

 

1.  Season the salmon fillets with salt and black pepper.  

2.  Place the salmon on a sheet of tin foil and squeeze the juice of an orange over them. 

3.  Place the salmon on the tin foil on the bbq and cook for 4 minutes approximately.  Keep the lid of the bbq down for this as it acts like an oven.  The time depends on the heat of the bbq.  You may need a minute or two more.  Prepare the salad as you are cooking the salmon.

 

ORANGE DRESSING

1 clove garlic crushed

Juice of 1 orange, zest of half an orange

1/2 teasp honey

200 mls olive oil

salt and black pepper

 

Combine all ingredients and shake up!  Taste for seasoning.  

1.  Remove the flesh gently from the avocado and slice thinly.  Peel and slice the remaining oranges and mix gently with the avocado.  

2.  Place some salad leaves on each plate.  Lay the avocado and oranges on the salad and drizzle the dressing over the salad.  

3.  Place a salmon fillet on each plate along with some toasted bread.  

Serve with a bowl of extra dressing on the table and a green salad.  Simple and delicious!

Recipe written by Nikki Walsh

 

LADY EVE HOT STUFF SLOW COOKED PORK FILLET WITH YOGURT AND MINT.

Poor fillet is great. its economical, you can cook it so many different ways, its meaty and even fussy children like it - providing you tell them its chicken :-)) .  I’d probably keep this recipe for adults as the kids might find it a little hot.  I love this recipe as its uncomplicated.  Its made ahead of time so perfect for casual entertaining.  I serve it with my onion seed flat bread and some lemony courgettes.

Serves 6

3kg pork fillets or 3 full pork fillets

6 red chillies deseeded

20g fresh ginger

50mls olive oilor a lighter oil

2 large cloves garlic

1 tsp allspice

1 tsp smoked paprika

50mls dark soy sauce

zest of a lemon

2 bay leaves

100mls natural yogurt, plus more for the table

Some fresh chopped mint

 

1.  Trim the fillet and cut into bite size pieces.

2.  In a bowl, combine the chillies, ginger, oil, garlic, allspice, salt, smoked paprika and soy sauce.  Blitz till smooth.

3.  Add the whole bay leaves and marinade the pork and sauce for a few hours or overnight.

4.  Turn the oven on to 180c, cook in a covered pot for 45 minutes and reduce the temperature to 150c.  Cook for 3 to 4 hours.  You want the meat to be nearly falling apart.

5.  When cooked, remove from the oven, put a spoonful on each plate, grate some lemon zest on top followed by a spoon of yogurt and a little chopped mint.

Serve with my flat bread and some courgettes or a green salad.

Recipe written by Nikki Walsh, Lady Eve Cookery

LADY EVE AGA BAKED IRISH SMOKED HAM…

LADY EVE OVEN BAKED IRISH SMOKED HAM…

Firstly, make sure you use a good reliable butcher.  Ask the butcher if the ham is salty.  If so you will need to soak for a few hours or overnight.  I always use smoked ham, the difference is outstanding!

 

8kg smoked ham with the bone

1 tbs black peppercorns

6 whole cloves

For the glaze:

1 tbs dijon mustard

1 tbs dark soft brown sugar

1tbs honey 

large handful of cloves

 

1.  After soaking the ham in water (if salty) place the ham in a deep sided roasting tin with a few peppercorns, and 3/4 cloves.  Cover loosely with foil - I say loosely as you want to create an area for the air to circulate.  Place in the simmering oven of an Aga and leave overnight or for 17 hours, or, if using a conventional oven, put into the preheated oven at 140c.    The wonderful thing about baking it slowly is, the heat is so gentle its hard to over cook it.

2.  Remove the roasting tin from the oven. You will know its cooked if the rind comes away from the meat easily.  If you’re cooking the ham ahead of time at this stage leave it to rest.  If the skin gives a lot of resistance coming off, put back in the oven for another hour.

3.  Remove the rind with a sharp knife, make sure to leave as much of the fat underneath as you can.  Score the fat into diamond shapes with the knife. Mix the mustard, sugar and honey in a small bowl and spread all over the fat of the ham.  Pierce the ham at the corners of each diamond with a whole clove.  Place in the roasting oven of an Aga or a conventional oven at 190°c for 10 - 12 minutes until the glaze is bubbling and golden.

It will be delicious and crispy on the top at this stage.  Let it rest for at least 30 mins before carving!

Gobble up!

 

Recipe by Nikki Walsh, Lady Eve Cookery

 

www.ladyevecookery.com

LADY EVE COOKERY STRAWBERRY SHORTCAKE WITH CHANTILLY CREAM

Serves 8

Preheat the oven to 180c

For the biscuit:

170g plain white flour

75g castor sugar

1/4 teasp vanilla extract

110g butter

1 large egg yolk

 

For the filling:

1 punnet strawberries, hulled and sliced quite finely.  

200g whipped cream (to stiff peaks)

75g icing sugar

1/2 teasp vanilla extract

Mint leaves for garnish

Icing sugar for dusting

 

1.  Sieve the flour, put into a food processor if you have one, add the, vanilla, sugar and butter and blitz into find bread crumbs.  This can be done by hand also.

2.  Add the egg yolk.  This will bind the mixture.  You may need to add a few drops of water.  Remove from the processor and knead for a minute or less, to create a smooth consistency.  

3.  Cut in half, roll out into two 5 - 7mm rounds.  Use a serrated edge tart tin, if you have one, to cut the biscuit.

4.  Put onto a baking tray covered with parchment paper and bake for 10- 12 minutes or until browned on the top.

5.  Remove from the oven.  Cut one half of the biscuit into 8 slices (as if cutting 8 slices of a cake) and allow to cool completely.

6.  In the meantime, whip the cream, add the vanilla extract and icing sugar.

7.  When the biscuit is completely cool, place the whole biscuit onto a serving plate.  

8.  Spread most of the whipped cream over the biscuit and sprinkle most of the strawberries on top of the cream.  You will need the remaining strawberries for garnish.  Then a little more cream on the berries (this forms a glue for the top biscuit layer).

9.  Carefully place the 8 cut biscuits onto the cream and berries.  

10.  Pipe a little cream onto each of the individual biscuits, add a slice of strawberry and a little mint.

 

A summer perfection!

 

Recipe by Nikki Walsh, Lady Eve Cookery

 

MY GOLDEN SYRUP SNAPS

Perfect for ice cream or anything that needs that little ooohhhlala!

Ingredients:

50g dark brown sugar

50g butter

50g golden syrup

50g plain flour, sieved

a drop of vanilla extract

 

Method:

1. Preheat the oven to 180c.  Line a large baking tray with parchment.

2.  Melt the butter in a little pot and add the sugar and golden syrup.  Stir till well combined.

3.  Remove from the heat and add the sifted flour.  

4.  Mix well with a stainless steel spoon and add the drop of vanilla extract.

5.  Drop 1 teaspoon of mixture onto the baking tray, leaving space between each one as they will spread.  Alternatively, spread all the mixture with a pallet knife on the baking sheet.  When cooked and cooled cut into desired shapes.

6.  Place in the oven for 7-9 minutes.  These are very delicate little things so be careful not to burn them.

7.  When they are cooked, remove from the oven, slide out of the baking tray and onto a cooling rack.

8.  When cold, remove from the parchment with a palette knife and serve with your dessert!

Ooooohhhhhlllllaaaaa!

 

LADY EVE SIMNEL CAKE

 

A traditional simnel cake has marzipan in the centre of it, which is delicious but can be quite tricky. This recipe is foolproof, delicious but it does not have the marzipan in the middle.  It looks delicious with little marzipan balls over the top of it. If you can get some edible flowers, sprinkle them on the top also.

8 inch cake tin, buttered and lined with grease proof paper

Ingredients

100g red glace cherries

225gsoftened butter

125g dark brown sugar

100g unbleached castor sugar

4 large free range eggs

225g self raising flour

250g sultanas

75graisins

50g chopped mixed peel

zest of 2 lemons, juice of 1 lemon

2 teaspoons of ground mixed spice

30 g fresh ground ginger

1/2 teaspoon freshly grated nutmeg

60 flaked almonds

2 fld ozs disarnno or whiskey (optional)

2 fld ozs water at room temperature

 

For the topping

Marzipan as below

I tablespoons of apricots jam or marmalade

1 free range egg to glaze

1 handful of unbleached castor sugar

 

Heat the oven to 150c (fan assisted, 160, conventional oven).  Grease the tin with butter and place parchment paper.

1.  Cut up the cherries into quarters. Put the sultanas, raisins, mixed peel, lemon zest, mixed spice, ginger, nutmeg, flaked almonds and disarnno, if using, into a bowl, along with the cherries. Mix and set aside.

2.  Beat the butter and sugar in a food processor until light and fluffy. Beat in the eggs one at a time, slowly.   Slowly is important as they will split if added to quickly.  

3.  Transfer to another bowl, stir in the water and fold in the sieved flour.

4.  Then add the fruit into the same bowl and mix thoroughly.  

5.  Finally add the lemon juice and combine completely. .

6.  Put in a preheated oven at 150c (fan assisted) for 1hr 50mins approx, or 4 hours in the simmer oven of an Aga.  Cover the cake with tinfoil if it is browning too quickly on the top.  Test the cake with a skewer to make sure its cooked through. 

8.  Take out of the oven, and allow to cool on a wire rack.

Remove from the tin and when completely cool wrap in parchment paper and cling film, and store till you want to ice it.

 

MARZIPAN

300g of ground almonds,

300 g of unbleached Castor sugar,

1 free range egg

1 egg yolk

half a teaspoon almond extract

1.  Mix the ground almonds and sugar together in a large bowl. 

2.  Whisk the eggs together and add the almond extract to the eggs.  Add the eggs to the ground almonds and sugar. Mix well,  it may need a little water to moisten it more.  If so add it very slowly.  Alternately you could add a tablespoon of Disarnno.  Sprinkle some icing sugar onto the work surface and work the dough till it becomes smooth and ready to roll out.  

To ice: brush with some apricot jam or marmalade.  

To ice, roll out half of the the marzipan with a wooden rolling pin. Cut a circle the same size as the tin. Place on the very top surface of the cake and crimp up the edges to decorate. Mark a criss-cross pattern on the marzipan with a sharp knife. brush with the egg.  Make 9 or 11 little balls with the rest of the marzipan and put around the top like a crown. Brush with the egg wash Sprinkle with some castor sugar. Then place the cake under a hot grill to turn the marzipan a golden colour.

 

If you can find some edible flowers sprinkle them over the top of the cake the day you are going to eat it.

 

 

ALL RECIPES WRITTEN BY NIKKI WALSH, LADY EVE COOKERY

 

LADY EVE COOKERY BLACKBERRY AND FRENCH CREAM TART

blackberry and french cream tart.JPG

Pastry:

170g / 6 ozs plain flour

30g / 1 oz icing sugar

115g / 4 ozs butter

1 egg yolk

tiny bit of cold water to bind 

Filling:

250g blackberries

1/2 pintdouble cream

170g/ 6 ozs sugar

4 egg yolks

a little chopped fresh mint

 

8 inch tart tin.  Turn the oven to 180c

If you have a food processor use it, If not, a bowl and your fingers!  

1.  Crumble the flour and butter together.

2.  Add the beaten egg yolk and finally bind with a little water.  

3.  Roll out straight away, and line the tin.  Rest in the fridge for 30 minutes.  

4.  Bake blind for 15 minutes at 180c.

5.  If the berries are quite big slice down the stem and put the half cooked pastry case. 

6. Mix the cream, sugar and the eggs together, add the chopped mint, combine and pour over the berries.  

 

Bake in a moderate oven (about 180c) for about 20 minutes.  The cream should be set but not browned on the top.

 

Serve with whipped cream and a little brown sugar!

 

 

 

 

 

Recipe written by Lady Evetm Cookery

 

 

 

 

 

 

Lady Eve Delicious Left Over Plum Pudding and Frangipane Tart -

A recipe handed down in the family for generations!

Pastry:  

6 ozs plain flour

1 oz icing sugar

4ozs butter

1 egg yolk 

a few drops of water

 

Filling

Left over Plum Pudding

 

Frangipane

4 ozs butter

4 ozs sugar

2 eggs

4 ozs ground almonds

1 oz flour

1 tablespoons Irish Whiskey

2 tablespoons apricot jam or marmalade

2 tbs flaked almonds toasted. 

 

Pastry:  Sieve the flour, salt and icing sugar in a bowl.  Make a well and add the softened butter, egg yolk,  and make a soft, smooth dough.  You may need to add a splash of water to bind.  Roll out as thinly as possible and line an 8-9 inch flan dish or flan ring.  Cover with cling film and leave to rest in the fridge while making the frangipane.

 

Spread plum pudding over base.

 

Frangipane:  Cream butter and sugar until light and fluffy.  Beat in the eggs gradually and then ground almonds, flour and kirsch.  Spread evenly over mincemeat.  Brush top with melted apricot jam and sprinkle with toasted flaked almonds.   Bake at 370F, 180C, for 35 - 40 mins.  It’s delicious served warm or at room temperature with cream and brown sugar.

 

HERE'S 3 RECIPES I DEMONSTRATED AT MILLTOWN GOLF CLUB  NOVEMBER 2014

MY CUCUMBER AND POMEGRANATE LITTLE BITES!

Theses are gorgeous little bundles of joy.  They, are colourful, light, fresh and enticing!

Serves 6

50g pomegranates

1 whole cucumber

small bunch fresh mint

150mls olive oil

1/2 clove garlic crushed

1/2 tsp dijon mustard

Juice of 1 lemon and a little zest

200g feta

1/4 tsp honey 

Sea salt and black pepper

 

1.  To make the dressing, combine olive oil, garlic, mustard,  honey, lemon juice and zest, salt and pepper and shake like mad!  Set aside.

2.  Slice the cucumber down the centre and remove the seeds.  You can use the seeds on a salad at a later date.  

3.  Cut into bite size pieces, they should resemble little boats.  Place on a serving plate.  

4.  Brake up the feta and mix with some of the dressing.  Don’t over saturate it.  Add the chopped fresh mint.  Put a teaspoon full, into each of the little cucumber boats.   Then put a few pomegranates onto the feta,, drizzle a tiny bit more of the dressing and serve.

 

Yum yum!

MY MILDLY SPICED SALMON AND GUACAMOLE ROLES

These look great and are perfect to hand around at a party!

Serves 6 - 8 as a canapé

Guacamole:

2 ripe avocados

1 clove garlic crushed

Juice of 1 lime and zest of half

Small bunch of chopped coriander

a little olive oil

a few chilli flakes

Sea salt and black pepper

 

100mls yogurt

Pencil sliced cucumber

Mexican wraps

2 salmon fillets

A few chilli flakes

Turn the oven on to 180c.  

1.  Season the salmon with salt, pepper and a few chilli flakes.  Bake the salmon lightly wrapped in a parcel of tinfoil for 15 minutes, 20 at most. 

2.  In the mean time make the guacamole.  With a fork mash the avocado along with the other ingredients.  Do not over mash,  you want nice bite size pieces in your mouth rather than mash.

3.  When the salmon is cooked remove from the oven, take out of the baking tray and open up the parcel to cool.  Pat dry with some kitchen paper.

4.  Slice the wraps in half and then in quarters.  Roll each into a cone using the middle of each straight edge as a marker.  

5.  Fill the wraps witha teaspoon of guacamole, a little salmon, cucumber pencils, a teaspoon of yogurt and another sprig of coriander.  

Arrange on a plate and hand around!

Tip!:

If you feel they are a little loose, stick a cocktail stick through them.

 

Here's one I prepared earlier!  I've used blackberries this time as they're seasonal and perfect with white chocolate!  If you go to my youtube page you'll see it in action! 

LADY EVE COOKERY BLACKBERRY AND WHITE CHOCOLATE PUDDING

Serves 6

1 loaf of brioche

100g white chocolate cut into little pieces

250g fresh blackberries

3 large eggs

125g sugar

200g creme fraiche

Small handful of fresh chopped mint

Turn the oven on to 180c.

1.  Break the brioche into bite size pieces.  Scatter half the brioche onto the base of the dish.  

2.  Scatter the chocolate chips over the brioche and then the blackberries.  Scatter the other half of the brioche into the dish.  

3.  Whisk gently, the eggs, sugar, creme fraiche and mint in a bowl and pour over the brioche.  If you have time,  leave to stand for about 30 minutes to absorb.  You can make it ahead of time to this point.

4.  Bake for 30 minutes in the oven until puffed up and golden.  Make sure it's just set before you take it out of the oven.  

 

Serve warm or room temperature with whipped cream and brown sugar.

Tip!  You can use most berries with this recipe.  I find blackberries the best.  They are not as sweet as other berries.  Mixed with the white chocolate they are the perfect balance!

 

QUICK FRIED SALMON FILLET WITH LEMON VINAIGRETTE, CIABATTA AND GREEN SALAD

Here's the youtube link!

https://plus.google.com/u/0/b/116714393994739277081/116714393994739277081/videos

Your friend calls you to say she is dropping in.  You'd like to knock up a quick, easy and stress free lunch, here's your answer!

Serves two

INGREDIENTS:

2 salmon fillets

Rocket and other green lettuce

Olive oil

Ciabatta or other crunchy bread

2 ripe vine tomatoes

1 ripe avocado

LEMON VINAIGRETTE

1 rose clove garlic crushed

Juice and zest of 1/2 lemon (add a little at a time and taste) 

1/4 tsp french mustard

1/4 teasp honey

a few chilli flakes

100 mls olive oil

salt and black pepper

METHOD:

Preheat the oven to 180°C

Heat a shallow frying pan with a little olive oil.  Season the salmon fillets with salt and black pepper.  Fry on a high heat for a minute on both sides; till they brown a little.  Transfer to the oven for 5 minutes.  

In the meantime make the dressing.

Combine all ingredients and shake up!  Taste for seasoning.  

When the salmon is just cooked toast the ciabatta.  Remove from toaster and drizzle with dressing.  Remove the salmon from the oven, place one slice of bread on the plate, then a piece of salmon.  Put a little rocket on the salmon and also some on the plate.  Slice the avocado and tomato and fan onto the plate.  Drizzle the lot with the dressing and serve! 

Enjoy!

 

 

Recipe by Lady Eve Cookery, Donnybrook, Dublin 4

 

 

 

 

 

 

 

BELOW ARE THE 3 RECIPES FROM THE BIG GRILL FESTIVAL!

 

GRILLED PORTOBELLO MUSHROOMS & PEACH BURGERS

Makes 6 burgers

Ingredients

6 portobello mushrooms

6 peaches

6 burger buns of your choice

3 large vine tomatoes, sliced

3 small spring onions, sliced

fresh thyme

olive oil

salt & pepper

 

Marinade Ingredients

 

4 tbsp olive oil

2 fresh rosemary sprigs

1 tbsp fresh thyme

2 garlic cloves

1/2 lemon

salt & pepper

 

Guacamole Ingredients

 

4 ripe avocados

1 small clove garlic crushed

1 lemon squeezed

small bunch of chopped mint

a little splash olive oil

salt and black pepper

 

Method:

 

Wash the mushrooms carefully, pat dry withkitchen towel.  Cut thepeaches in halves and remove the stone.  Set both aside.

For the marinade, pour olive oil in a small bowl. Add rosemary sprig, chopped thyme, crushed garlic, freshly squeezed lemon juice and salt and pepper to taste. Stir around. Brush the mushrooms and peaches with the marinade.  When the grill is ready, grill both for about 3 to 4 minutes on each side.  Add any remaining marinade to create the wonderful flavors.

 

For the guacamole; remove flesh of avocado case.  Break up with a fork, add all the other ingredients. I use the word 'break up' as you don't want to mash the avocado's.  If you do you will be making baby food!  Taste and check seasoning.  May need a little more salt or lime.

 

.

Assembling the burgers: 

 

Slice the buns in halves. Grill till warm, about a minute or two.  Start layering, first a spoon of guacamole, then tomatoes, spring onion, one portobello mushroom and two peach halves. Add the top of the bun, and insert a stick to hold it all together. 

 

If you feel like a little bit extra add a slice of mozzarella! 

 

YUM YUM YUM!

 

LADY EVE COOKERY HALLOUMI AND COURGETTE SKEWERS WITH ROCKET AND PARSLEY PESTO

 

Serves 6

 

2/3 courgettes, sliced into similar sized rounds

300g halloumi cheese, cut evenly 

3 tbsp extra virgin olive oil

zest and juice of 1 lemon

1 clove garlic crushed

a little chopped mint

wooden skewers

 

For the Pesto:

 

50 g cashew nuts

30g Rocket

30g parsley

50g grated parmesan

165ml extra virgin olive oil

2 cloves garlic

1/4 red chilli, seeds removed 

Sea salt and black pepper

 

Mix the mint, lemon zest and juice, olive oil, salt, pepper, courgettes and cheese in a bowl.  Leave to marinade for 30 minutes.

Push the vegetables onto 6 skewers and place on the grill for 8-10 minutes,  Turn them every other minute and make sure not to put them directly onto a high flame.  

When the courgettes are cooked and cheese has softened, take off the heat and drizzle over the pesto as below!

For the Pesto:

Put the cashews into a food processor.  Blend till they resemble fine bread crumbs.  Remove and set aside. Put parsley, rocket, garlic, chilli and olive oil into the blender. Whizz up finely.  Then add the cashews and finely grated parmesan and stir till blended.  Add a good twist of black pepper and a pinch of sea salt.  Taste.  Drizzle over the skewers and gobble up!

 

LADY EVE COOKERY BANANAS IN BUTTER SCOTCH SAUCE

This is so easy and quick to put together and so delicious if you have a sweet tooth!

Serves 4

4 bananas

75g dark brown sugar

65g butter 

hipped cream to serve

Slice the bananas length ways, place on a large sheet of tinfoil.  sprinkle the sugar over them, cut the butter into cubes and spread evenly over the top.  Bring the tinfoil up at each edge and make a pouch, with plenty of room inside for the air to circulate.  Place on the grill and cook for 10-15 minutes.   Devour with a big blob of whipped cream!

 

 

LADY EVE RASPBERRY AND WHITE CHOCOLATE PUDDING - AS SEEN ON YOUTUBE!

This is such a super dessert to make.  It takes at most 5 minutes to make. 20 minutes in the oven and its done!  You will impress your guests or family as it's sinfully delicious!  The magic int it is basically a cooked custard,  just like the French would make!

 

1 loaf of brioche or a packet of brioche rolls

100g white chocolate cut into little pieces

350g fresh raspberries

3 large eggs

125g sugar

200g creme fraiche

small handful of fresh chopped mint

butter to grease the dish.

A an oven proof serving dish.

Turn the oven on to 180c.

 

Butter the dish.  Break the brioche into bite size pieces.  Scatter half the brioche onto the base of the dish.  Scatter the chocolate chips over the brioche and then the raspberries.  Scatter the other half of the brioche into the dish.  Whisk up the eggs, sugar, creme fraiche in a bowl and then add the chopped mint.   Pour over the brioche.  Leave to stand for 10 minutes.  Bake for 30 minutes in the oven until puffed up and golden.  Make sure it's just set before you take it out of the oven.  

Serve warm,  with whipped cream and brown sugar

 

LADY EVE SWEET POTATO AND FETA RAMEKINS WITH MINT 

 Perfect for St. Patricks Day!  Enjoy! 

Serves 6 as a starter

Ingredients:

 

2 sweet potatoes

2 grams of mint, finely chopped

1 large clove garlic, grated

200g feta

250mls cream or double cream

Maldon sea salt

Black pepper

 

Heat the oven to 190c

 

Method:

 

Peel and slice the sweet potatoes with a mandolin or very finely with a knife.  In a bowl, mix all the other ingredients well. 

Put a little of the cream mix into each ramekin and start to layer up with the sweet potatoes. Cream, sweet potato, cream sweet potato etc.

Put into a bain maire with tin foil on.  Cook for 20 mins, take the tin foil off and cook for a further 12-15 mins or until starting to brown on the top.

Add a tossed green salad with a citrus dressing to compliment the little pot!  

TIP!: If you don't have ramekins put the lot into an oven proof dish.  Easy!

 

PANCAKE BATTER! 

350g plain flour

5 eggs

625mls milk

100mls soda water

 

Sieve the flour into a bowl. Make a well in the middle. Whisk the eggs lightly. Add to the flour gradually, whisking all the time. Whisk the milk and soda together. Gradually add the milk mixture to the flour whisking all the time. You need to mix with speed to avoid lumps. When its all mixed in, let it rest for about an hour before cooking. With a non stick saucepan melt a knob of butter, wait till it sizzles and then add a ladle or two of batter. Flip when its brown!

Enjoy, have fun and please let me know how you get on!

 

 

 

 

LADY EVE SMOKED BACON AND AUBERGINE LASAGNA

This is superb for families.  You will have your kids eating aubergines.  The smoked bacon (rashers) is essential, gives a more robust flavour.  I did it at the kids camp and they all came back for seconds!  

It seems like a lot of work but if you do the tomato sauce the day before its not so bad!  Don’t be put off by the aubergine, kids love it this way!  Just don’t tell them before they eat it!

Serves 6 – 8

1 pack Egg based Lasanga sheets

2 med onions

6 large cloves garlic crushed

4 tins chopped tomatoes

2 Tbs tomato puree

2 packets of Smoked Bacon cut into bite size pieces

2 large aubergines sliced finely lengthways

Knob of butter and olive oil

3 packet of Mozzarella

handful  of Mature white cheddar or Parmesan

Sea salt, black pepper.

White sauce:

1L (1¾ pint) cold milk

70g (2¾ oz) butter

70g (2¾ oz) flour

Salt and freshly ground pepper

 

Method

Heat the butter in a shallow pan, add the finely chopped onions and cook for about 10 minutes until soft and sweet.  Cooking the onions until soft and sweet is very important.  Add the garlic and cook for a further minute or two.  Add the tins of tomatoes and puree and reduce for about 1.5 hours (or longer if you have time).  Season with sea salt and black pepper.  The reduction is very important for the flavour of the tomato sauce. 

In the mean time, sprinkle salt onto the sliced aubergines, Leave for about 20 mins.( This will extract the water out of the aubergine.  If this is not done, the aubergine will soak up a huge amount of olive oil, thus changing the quality and taste of the vegetable).  Heat a saucepan until very hot with a dash of olive oil.  Add the aubergines to the pan. Cook over a high heat until well browned and cooked through, about 2 minutes on both sides. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.

For the white sauce: 

Melt the butter in a saucepan.  Add the flour and cook for about 2 minutes.  Add the milk slowly until thick.  Use a whisk or it may go lumpy. You may need to reduce the amount of milk so be careful when adding. You want a runny / thickish consistency.  Season.

When the aubergines are cooked, the tomato sauce is reduced, and the white sauce is ready start layering. Start with the tomato sauce and bacon, then the aubergines, mozzarella, white sauce and then the lasagna sheets. Keep going till its all gone leaving some white sauce for the top. Sprinkle some grated cheddar cheese on the top. Place into a hot oven (about 190c) for about 45 mins or until browning on the top

 

 

LADY EVE WINTER ROAST VEGETABLE WONDER…

This is a fabulous recipe for colds and flu's. Its extremely healthy and cooked the right way really delicious. I did it at demo today and it went down very well. The yogurt and parsley pesto give such a healthy wow factor! It has a lot of super foods in it! If you don't have wine to hand you can use a good chicken stock

Serves 6

2 onions

4 parsnips

2 Sweet potatoes

4 Carrots

Bunch of Sage

Olive oil

cup of White wine

1 tin Chick Peas

1 packet of Smoked Bacon (optional)

Big bunch Parsley

4 cloves garlic

200 mls natural yogurt

Turn on the oven to 180c

Chop the onions, put into a pot with a knob of butter and a dash of olive oil.  Cover with a butter wrapper and cook till soft and sweet - about 10 minutes.  Add 2 cloves crushed garlic.  In the meantime prepare all the veg.  Cut into like size pieces.  Put into the pot and then add the wine, bring to a simmer then cover and put into the oven for 20 minutes.  Add the smoked bacon, chick peas and chopped sage.  Put back into the oven for another 10 minutes or so.  Whizz up the parsley, remaining garlic and a good dash of olive oil.  Take out of the oven, bring to the table, put little blobs of yogurtand parsley dressing over it.Serve!  Delicious!

Tip!

Leave out the bacon for a vegetarian option.  Serve with some white fish.

Leave out the chick peas if you are on a diet!

 

 

LADY EVE SHOULDER OF PORK WITH HEARTY VEGETABLES IN A RICH TOMATO SAUCE AND CRÈME FRAICHE.

 

As seen on TV!

 

Serves 4

 

Ingredients:

1.5lbs  shoulder of pork off the bone and chopped into pieces (your butcher should do this for you)

1 onions finely chopped

3 large cloves of garlic

1 parsnips

1 carrots

2 tins chopped tomatoes

2-dstp-tomato puree

2 whole sprigs fresh rosemary

175 mls  crème fraiche (or half fat)

teasp sea salt

A heaped teasp coarsely ground black pepper

olive oil.

 

Method:

 

Heat the olive oil , add the onions and fry for 10 minutes until soft and sweet.  Add the crushed garlic and cook for a further minute or two.  In the mean time prepare the veg; cut the carrots and parsnips into the shape of thick chips – just under 2 cm in width, similar length to a chunky chip, add to the onions.  Season the meat with a little salt and pepper.  Add the tomatoes and puree to the onions, bring to a simmer and then add the meat, rosemary springs and crème fraiche. Season. Bring back to a gentle simmer and put in the oven at 180c for about 1.5 hours.  Taste and adjust seasoning. 

EndFragment

 

 

LADY EVE BAKED HAM…

 

Ask the butcher if the ham is salty.  If so you will need to soak it overnight.  I always use smoked ham, the difference is remarkable!

 

8kg smoked ham

1 tablsp black peppercorns

6 whole cloves

Tin foil

For the glaze:

1 tablsp dijon mustard

1 tablsp dark soft brown sugar

1 tablsp honey or maple syrup

large handful of cloves

After soaking the ham in water in a bowl for at least twelve hours (if the ham is salty) place the ham in a deep sided roasting tin with the peppercorns, and 5/6 cloves.  Cover loosely with foil - I say loosely as you want to create an area for the air to circulate.  Place in the oven at 150c leave overnight or for about 12 hours.

Remove the roasting tin from the oven. You will know when its cooked if the rind comes away from the meat easy enough. *  Remove the rind of the ham with a sharp knife but leave as much of the fat underneath as you can.  Score the fat into diamond shapes with the knife.  Mix the mustard, sugar and honey in a small bowl and spread all over the fat of the ham.  Put cloves in the ham at the corners of each diamond.  Place in the ovenat 180c for 20-25 minutes until the glaze is bubbling and golden.  

It will be delicious and crispy on the top at this stage.  Let it rest for at least 1 hour before serving!

Gobble up!

* You can leave it at this stage if you are not eating till later in the day.  Glaze it before you eat.

 

LADY EVE RASPBERRY AND FRENCH CREAM TART

Pastry:

6 ozs plain flour

1 oz icing sugar

4 ozs butter

1 egg yolk

tiny bit of cold water to bind

 Filling:

250g raspberries

¼ pint cream

4 ozs sugar

2 egg yolks

a little chopped mint

 

Make the pastry.  If you have a food processor use it!  If not a bowl and your fingers!  Crumble the flour and butter together, then add the beaten egg yolk with a wooden spoon and finally bind with a little water.  Bake blind for 15 minutes at 180c.

Put the raspberries into the pastry case.  Combine the cream, sugar and the eggs together and pour over the raspberries.

 

 Bake in a moderate oven (about 180c) for about 20-25 minutes.

 Serve with whipped cream and a little brown sugar!

 Deeeeelicious!!

 

 

 

BUTTERED BRUSSELS SPROUTS

This is great because you can cook the sprouts ahead of time and then toss in the butter in a hot pan before serving.

400g brussels sprouts

75g butter

salt and pepper

Trim and clean the brussels sprouts, put a cross in the tip to let the fairies out!  Immerse in boiling salted.  Bring back to the boil and cook fast for 3-5 minutes, (with the lid off) until they are just done but not totally cooked through.  Refresh under cold water and set aside until 5 minutes before serving.  

Cut the sprouts in half, heat the butter in a shallow frying pan and toss for a few minutes to warm through.  Season with salt and pepper and devour!  

 

LADY EVE THAI RED CURRY

This is super as it’s as easy as pie!  No need to grind paste it’s all there in a perfect tub.  I recommend the Mao Ploy brand, as it is a paste.  You can use other pastes if you prefer but I would hold off on using powders, they are just not as good!

Serves 5-6

 

1 large chicken

1 large courgette or mange tout

1 pack baby sweet corn

2 tins of coconut milk

1 clove garlic

Juice of 1 lime

1 dstp of red Thai curry paste or a little more if you like it really spicy (preferably mao ploy)

3 teaspoons fish sauce

1/2 teasp brown sugar

Olive oil

Coriander leaves

Method:

Slow roast the chicken if possible; otherwise roast the chicken in the traditional way.  Put a clove of garlic and a few sprinkles of chilli flakes in the cavity.   Place a butter wrap on the top of the chicken and put it in the oven.  The butter wrap keeps the moisture in the chicken.  When cooked set aside to cool.

Slice the courgettes with a potato peeler, then cut into smaller pieces.  Fry in olive oil quickly on a high heat.  Season and add crushed garlic at the end.  Set aside.  Boil salted water and add the other vegetables you may be using.  Cook for about a minute; take out of the water and let cool.  Heat the coconut milk to almost boiling point.  Add the curry paste, cook for 3-4 minutes or until the paste has dissolved.  Add the fish sauce, and the sugar if needed.  Take off the heat. When the chicken is cool remove from the bone and add to the sauce.  Add juice of ½- whole of a lime. Add the courgettes at the very end or what ever vegetables you are using.  Serve with rice and sprinkle with fresh coriander leaves.  Taste and adjust seasoning.

Everything can be done in advance, the most important thing is to add the cooked vegetables at the very end – this will prevent them from going soggy!

 

Enjoy!