tag:blogger.com,1999:blog-56179166821119069482024-03-13T06:50:51.725-07:00Irish Kitchen Garden - A Connemara CroftNotes from a kitchen garden in Connemara, gardening and recipes.
Please take the time to comment if you find it of use.irishkitchengardenhttp://www.blogger.com/profile/06104304816335270006noreply@blogger.comBlogger169125tag:blogger.com,1999:blog-5617916682111906948.post-49962918888641408962022-09-01T06:48:00.000-07:002022-09-01T06:48:13.943-07:00Carrot Cake with a buttercream icing<!--[if gte mso 9]><xml>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Very simple and easy carrot cake. The Icing makes a nice change from the usual dry off the shelf type.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
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<![endif]--><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: x-small; mso-fareast-language: EN-IE;">2 eggs </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: x-small; mso-fareast-language: EN-IE;">150 ml (5fl oz) sunflower or vegetable oil </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: x-small; mso-fareast-language: EN-IE;">200 g (7oz) brown sugar </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: x-small; mso-fareast-language: EN-IE;">300 g (11oz) peeled and grated carrots (weight when
grated) </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: x-small; mso-fareast-language: EN-IE;">75 g (3oz) walnuts, chopped (optional) </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: x-small; mso-fareast-language: EN-IE;">175 g (6oz) flour </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: x-small; mso-fareast-language: EN-IE;">A squeeze of orange juice and some orange rind.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: x-small; mso-fareast-language: EN-IE;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: x-small; mso-fareast-language: EN-IE;">1 tsp Whiskey (optional)</span></span> </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
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cake.</span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: x-small; mso-fareast-language: EN-IE;">For the Buttercream Icing.</span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: x-small; mso-fareast-language: EN-IE;">Really nice, a bit richer and creamier than the
usual, and does not require icing sugar.</span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: x-small; mso-fareast-language: EN-IE;">120g butter, softened </span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: x-small; mso-fareast-language: EN-IE;">100g caster sugar </span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: x-small; mso-fareast-language: EN-IE;">2 tablespoons plain flour </span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: x-small; mso-fareast-language: EN-IE;">125ml milk </span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Arial","sans-serif"; font-size: x-small; mso-fareast-language: EN-IE;">1 teaspoon whisky or vanilla extract.</span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">In
small saucepan cook flour and milk until it forms a ball, stirring constantly.
Cool to room temperature.</span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">With
an electric mixer, beat butter and sugar until fluffy.</span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Beat
both mixtures together on high speed until fluffy and smooth. Add vanilla and
beat until combined. Refrigerate for about 1/2 hour, until it is of spreading
consistency.</span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Whack it onto the top of the cake and hey presto. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">A nice addition is to spread a layer of <a href="http://connemaracroft.blogspot.ie/2010/11/connemara-carrot-conserves-carrot-jam.html" target="_blank"><b>carrot marmalade</b></a>, </span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">lemon curd or</span></span> <a href="http://connemaracroft.blogspot.ie/2010/08/connemara-curdish-revoltion.html" target="_blank"><b>blackberry curd</b></a> between the icing and the cake.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Lemon curd in particular gives a nice foil to the sweetness.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
irishkitchengardenhttp://www.blogger.com/profile/06104304816335270006noreply@blogger.com0tag:blogger.com,1999:blog-5617916682111906948.post-81981602170937682262022-09-01T06:41:00.000-07:002022-09-01T06:41:13.727-07:00Been a while !!<p> Hi Folks, been quite some time since I posted but I hope you, dear reader, take the time to look through the archives for advice on gardening and cooking in Ireland.</p><p>Over the next few days I will be doing a few posts on new preserves</p><p>Stay tuned !!</p><p><br /></p>irishkitchengardenhttp://www.blogger.com/profile/06104304816335270006noreply@blogger.com0tag:blogger.com,1999:blog-5617916682111906948.post-72169824220251978952016-07-09T09:01:00.000-07:002016-07-09T09:01:23.392-07:00Connemara footage<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dx5cx1iaB_tP9Nmn_xG5T5p55cM3OSkxoa9bP9hwgNUg7FaxfhqxOq8K7oOW8-cCSmHeoFYRvC_wKx8Ov21oA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<!-- http://stats.blogcounter.com - Web Traffic Statistics --><br /><script src="http://stats.blogcounter.com/counter.php?u=simon" type="text/javascript"></script><br /><a href="http://stats.blogcounter.com/stats/simon"><img alt="Free Stats Hit Counter Web Analytics" border="0" height="31" src="http://stats.blogcounter.com/images/button2.png" width="88" /></a><br /><!-- End of http://stats.blogcounter.com -->irishkitchengardenhttp://www.blogger.com/profile/06104304816335270006noreply@blogger.com2tag:blogger.com,1999:blog-5617916682111906948.post-88772760042953286572016-01-29T18:20:00.001-08:002016-01-29T18:20:34.197-08:00Buerre Blank Steak Sandwitch with Cashel Blue cheese<div class="MsoNoSpacing">
OK, so it’s not the lowest calorie of dishes, but in my
defence it has salad.<o:p></o:p></div>
<div class="MsoNoSpacing">
It’s a great alternative to hamburger for a meal for one –
with a side, say a cous-cous salad or the like.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
This was a scratch meal, but obviously peppers and
mushrooms would be a great addition.<o:p></o:p></div>
<div class="MsoNoSpacing">
Also, chopped chives in the sauce would - I think - be great</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-LLh51F0L0Hw/VqwdUrkZNjI/AAAAAAAACjI/Cqqtr6uz2X8/s1600/steak%2Bsarnie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-LLh51F0L0Hw/VqwdUrkZNjI/AAAAAAAACjI/Cqqtr6uz2X8/s640/steak%2Bsarnie.jpg" width="596" /></a></div>
<br />
<div class="MsoNoSpacing">
Before making the minute steak, the main feature to the
meal is the buerre blank sauce – traditionally for fish or eggs (sort of an
easy hollandaise) it is great with steak.<o:p></o:p></div>
<div class="MsoNoSpacing">
It has a pinch more pepper than the traditional version,
and I really think chopped chives would really add to flavour and texture.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
This makes EASILY enough for two people, and that’s heavy
use.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
INGREDIENTS<o:p></o:p></div>
<div class="MsoNoSpacing">
Two shallots / One small onion chopped finely<o:p></o:p></div>
<div class="MsoNoSpacing">
Glass white wine – 100ml<o:p></o:p></div>
<div class="MsoNoSpacing">
25ml Lemon Juice<o:p></o:p></div>
<div class="MsoNoSpacing">
25ml White wine vinegar<o:p></o:p></div>
<div class="MsoNoSpacing">
170 grms butter<o:p></o:p></div>
<div class="MsoNoSpacing">
Tablespoon cream<o:p></o:p></div>
<div class="MsoNoSpacing">
Good pinch white pepper<o:p></o:p></div>
<div class="MsoNoSpacing">
Pinch salt.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Put the onions, wine, lemon juice and vinegar into a
saucepan.<o:p></o:p></div>
<div class="MsoNoSpacing">
Reduce until syrupy – about 5 or 7 minutes.<o:p></o:p></div>
<div class="MsoNoSpacing">
Add cream, salt, salt and pepper – boil for about a
minute.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Reduce the heat and add the butter bit by bit.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Use a whisk to blend in the butter, you are going for a
hollandaise style consistency. <o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Pass through a sieve and press – <o:p></o:p></div>
<div class="MsoNoSpacing">
In future I plan to add chopped chives after straining<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Serve warm, good over fish and veg, I like it on the
steak.<o:p></o:p></div>
<div class="MsoNoSpacing">
You can keep in in a thermos until your ready to serve.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
For the steak sarnie, put some mustard on a soft bap <o:p></o:p></div>
<div class="MsoNoSpacing">
I had some Cashel Blue cheese underneath – bloody great.<o:p></o:p></div>
<div class="MsoNoSpacing">
Some pan fried veg (I only had onions) on the steak, some
dressed mixed salad, eat.<o:p></o:p></div>
<div class="MsoNoSpacing">
Have cardiologist on speed dial, but it’s a winner.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Great with a glass of Claret.</div>
<div class="MsoNoSpacing">
<br /></div>
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irishkitchengardenhttp://www.blogger.com/profile/06104304816335270006noreply@blogger.com1tag:blogger.com,1999:blog-5617916682111906948.post-84969341817152917082016-01-15T23:15:00.000-08:002016-01-16T01:58:37.142-08:00Flakey Hake with Mushroom sauce on a Rich Seaweed Risotto bedFirstly, to all readers a Happy and Prosperous 2016.<br />
Thanks for checking in, and I especially appreciate all the comments left.<br />
Please do take the time to leave a message or suggestion - I really appreciate it.<br />
<br />
So - I usually get more unusual fish, but Hake is a reasonably sustainable white fish and a great alternative to cod.<br />
Fish, as almost always, purchased from <a href="http://www.ballycottonseafood.ie/" target="_blank">Ballycotton Seafoods</a> in the English Market. <br />
<br />
Normally poached with lemon I just wanted to do something a little different - and saw some frozen Wakame in Jia Jia Chinese supermarket on the Coal Quay / Cornmarket Street in Cork city - so that sort of started this recipe.<br />
<br />
The flaky hake, rich risotto and moist mushroom sauce make this a real texture as well as flavour dish.<br />
<br />
Wakame is a wickedly good seaweed, sweet when cooked which offsets the sharper citrus and wine notes in this recipe. Spinach is a great compliment to it.<br />
<br />
Sincere thanks to Krystine for the great photo BTW.<br />
<br />
<a href="http://3.bp.blogspot.com/-UnyzqxItqXk/VpnkPBkn_YI/AAAAAAAACiM/hEQa4MU7Hqs/s1600/hake%2Bmushroom%2Bspinach.jpg" imageanchor="1"><img border="0" height="480" src="http://3.bp.blogspot.com/-UnyzqxItqXk/VpnkPBkn_YI/AAAAAAAACiM/hEQa4MU7Hqs/s640/hake%2Bmushroom%2Bspinach.jpg" width="640" /></a><br />
<br />
So, this is really a dish in three parts - the seaweed risotto, the mushroom sauce and the fish.<br />
I'll start with the risotto, it takes the longest - about 20 to 25 minutes.<br />
<br />
FOR THE RISOTTO:<br />
<div class="row">
<div class="col-md-12 ingred-metric">
Half a liter fish or vegetable stock as appropriate</div>
<div class="col-md-12 ingred-metric">
1 small
knob of butter</div>
<div class="col-md-12 ingred-metric">
2
tablespoons olive oil</div>
<div class="col-md-12 ingred-metric">
1 large
onion
, finely chopped</div>
<div class="col-md-12 ingred-metric">
2 cloves
garlic
, finely chopped</div>
<div class="col-md-12 ingred-metric">
200 g
risotto rice</div>
<div class="col-md-12 ingred-metric">
1 glass
dry white wine</div>
<div class="col-md-12 ingred-metric">
salt and pepper</div>
<div class="col-md-12 ingred-metric">
About 50 g
Parmesan cheese
, freshly grated
</div>
</div>
<br />
Spinach, fresh or frozen - a good handful<br />
<br />
Wakame seaweed - fresh or frozen - chopped added at the end<br />
<a href="http://1.bp.blogspot.com/-mvVLW0BoU98/Vpns76XKp4I/AAAAAAAACic/iNloqW98Da4/s1600/wakame.jpg" imageanchor="1"><img border="0" src="http://1.bp.blogspot.com/-mvVLW0BoU98/Vpns76XKp4I/AAAAAAAACic/iNloqW98Da4/s400/wakame.jpg" /></a><br />
<br />
Samphire also a good addition to throw in at the end<br />
<br />
A great addition is frozen prawns or mussles.<br />
<br />
Make the stock from a cube, or frozen, make sure its warm.<br />
In a separate heavy pan, heat the olive oil and butter, add
the onions, garlic (you can also add celery) and sweat gently 5 - 10 minutes
without colouring.<br />
When the vegetables have softened, add the rice and
turn up the heat.<br />
<br />
The rice will now begin to lightly fry, so keep stirring it. After a
minute it will look slightly translucent. Add the wine and
keep stirring until the wine has evaporated.<br />
<br />
Once the wine has cooked into the rice, add your first ladle
of hot stock and a good pinch of salt. Turn down the heat to a simmer
so the rice doesn’t cook too quickly on the outside.<br />
Keep adding
ladles of stock, stirring the rice gently, allowing each ladle to be absorbed before adding the
next. This will take around 15 minutes.<br />
Carry on adding stock until the rice is soft but with a slight bite.
Don’t forget to check the seasoning carefully.<br />
If you run out of stock
before the rice is cooked, add some boiling water.<br />
<br />
Remove from the heat and add the defrosted and chopped seaweed and spinach, stir to mix well and show off those colours.<br />
<br />
Now add Parmesan. Stir well. Place a
lid on the pan and allow to sit for 5 minutes for the greens to heat through.<br />
This is the most
important part of making the perfect risotto, as this is when it becomes
creamy.<br />
<br />
<b>FOR THE MUSHROOM SAUCE</b><br />
Sliced button Mushrooms<br />
Dash white wine<br />
Plain flour<br />
Cream<br />
Dill <br />
<br />
Quick and easy. In a pan or pot, throw in a knob of butter and gently sweat a handful of sliced button mushrooms in a dash of wine, season with salt and pepper.<br />
When they are soft, but not browned, and the wine is absorbed/evaporated use a tablespoon of flour to create a basic roux.<br />
Add the cream and allow to thicken - if it goes too thick, add milk to thin it out.<br />
I find a good pinch of dill in the sauce really adds to the dish.<br />
<br />
<b>FOR THE HAKE</b> (or other meaty whitefish)<br />
Have a plate or lid for the pan.<br />
<br />
Fish Potions<br />
Seasoned flour<br />
Lemon Juice<br />
Dash of dry white wine<br />
<br />
Heat a mixture of olive oil and butter in a pan - don't brown or burn the butter.<br />
Unsalted butter is best for this.<br />
<br />
Dust the fish portions in seasoned flour and add to the pan.<br />
<br />
Start skin side down and fry until crispy, then turn.<br />
<br />
Now, add a dash of white wine and a good belt of lemon juice and cover the pan, allow to poach for 3-4 minutes<br />
<br />
Plate up and serve.<br />
<br />
And once again, Happy new year from Delaney and myself (Molly was shy)<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />irishkitchengardenhttp://www.blogger.com/profile/06104304816335270006noreply@blogger.com0tag:blogger.com,1999:blog-5617916682111906948.post-66445272643590847912015-10-31T19:57:00.000-07:002015-10-31T19:57:18.237-07:00Vegetarian Pumpkin Lasagna Thanks for reading, hope you find the recipe of use.<br />
Please do take the time to leave comments, suggestions etc.<br />
<br />
A great one for Halloween pumpkin flesh, but butternut squash is good as well.<br />
Bursting with autumn flavour and colour. Based on a recipe from the Evening Echo, but from scratch.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-modXN6NxviE/VjV3uVnOc2I/AAAAAAAACgM/OpDT1oZJWl4/s1600/vegetarian%2Blasagna%2Bpumpkin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="368" src="http://4.bp.blogspot.com/-modXN6NxviE/VjV3uVnOc2I/AAAAAAAACgM/OpDT1oZJWl4/s400/vegetarian%2Blasagna%2Bpumpkin.jpg" width="400" /></a></div>
<br />
I made this totally from scratch - but you can always buy the lasagna leafs and passata.<br />
<br />
Pasta, and particular lasagna is very easy, without machines etc.<br />
<a href="http://connemaracroft.blogspot.ie/2011/04/luscious-lobster-ravioli.html" target="_blank"><b>I made it before, just click on this text for the link.</b></a><br />
<br />
This is a very simple meal to make. Very straight forward, without the white sauce.<br />
Passata is easy to store if you want to make a batch, <a href="http://connemaracroft.blogspot.ie/2010/08/preserve-production-made-easy.html" target="_blank"><b>just can or jar it as you would jam </b></a>so lets kick off with that.<br />
<br />
You will need a blender, even a simple hand blender will do.<br />
Then, in terms of ingredients (this is for about half a litre BTW)<br />
<div class="user-ingredient-lists ingredient-lists separator-serated tab-content">
<span> </span></div>
<div class="user-ingredient-lists ingredient-lists separator-serated tab-content">
<span>About 7 Fully ripened medium to large tomatoes, halved.</span><span> </span></div>
<div class="user-ingredient-lists ingredient-lists separator-serated tab-content">
<span>1 Large, finely chopped red onion, white is fine, but add extra puree.</span><span></span><span> </span></div>
<div class="user-ingredient-lists ingredient-lists separator-serated tab-content">
<span>Olive oil to fry.</span></div>
<div class="user-ingredient-lists ingredient-lists separator-serated tab-content">
<span>3 or 4 </span><span>Peeled and chopped cloves of garlic.</span><span></span><span> </span></div>
<div class="user-ingredient-lists ingredient-lists separator-serated tab-content">
<span>1 tbls Finely chopped basil, or basil pesto is really good.</span><span> </span></div>
<div class="user-ingredient-lists ingredient-lists separator-serated tab-content">
<span>3 or 4 Sundried tomatos.</span><span></span><span> </span></div>
<div class="user-ingredient-lists ingredient-lists separator-serated tab-content">
<span>1 good Desert sp Tomato puree.</span><span> </span></div>
<div class="user-ingredient-lists ingredient-lists separator-serated tab-content">
<span>1 tsp Course ground black pepper.</span><span></span><span> </span></div>
<div class="user-ingredient-lists ingredient-lists separator-serated tab-content">
<span>Salt to taste.</span> </div>
<br />
<span>Place the tomatoes, garlic, basil and black pepper into a blender and liquidize.</span><br />
<br />
Fry the onion until soft.<br />
<br />
<span>Pour the blender contents into your large pan and bring to the boil.</span><br />
<br />
<span>Blitz the tomato puree and sundried tomatos into a paste, mix through and then simmer for about 15 minutes.</span><br />
<span>=============================</span><br />
<br />
<span>Now the lasagna. </span><br />
<span>You will need:</span><br />
<span>Pumpkin flesh, about a cereal bowls worth, skinned, seeded and cut into about 1"/2.5cm cubes.</span><br />
<span>Olive oil</span><br />
<span>1 big onion, chopped.</span><br />
<span>2 crushed garlic</span><br />
<span>About 150 -200 grms spinach, frozen or fresh.</span><br />
<span>about 250 grms cream cheese, any type will do but a herby type is really nice,</span><br />
<span>Alternatively <a href="http://www.onthepigsback.ie/" target="_blank">Cno Ban from On the Pigs back in the English Market</a> in Cork.</span><br />
<span>Lasagna sheets, 2 or 3 big ones if home made.</span><br />
<span>The pasatta.</span><br />
<span>Some cheese, cheddar is fine, to top off.</span><br />
<span><br /></span>
<span>Pine nuts are a nice addition with the pumpkin mix as an option.</span><br />
<span><br /></span>
<span>Pre-heat the oven to 190 C, throw the pumpkin pieces in with the olive oil and toss, season.</span><br />
<span>Cook in the oven for about 15 minutes, until soft but not mushy.</span><br />
<span>Ideally you can do this while the pasatta is simmering away.</span><br />
<br />
<span>Meantime, sautee the onions and garlic 'till they are soft.</span><br />
<span>Throw in the spinich in the last 5 minutes.</span><br />
<span><br /></span>
<span>Remove the pumpkin pieces from the oven and add in with the onion and spinach and take off the heat. </span><br />
<br />
<span>Leave the oven ticking over.</span><br />
<br />
<span>Mix them up - try not to break the pumpkin bits.</span><br />
<span><br /></span>
<span>Pasatta should be ready by now.</span><br />
<span><br /></span>
<span>Pour in a base layer of pasatta to your lasagna dish - I just used a non-stick loaf tin.</span><br />
<br />
<span>Top that off with some of the pumpkin bits and then dot with the soft cheese. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-cyB_il-85Go/VjV990El-lI/AAAAAAAACgc/nw5TrR7EP84/s1600/cheese%2Bpumpkin%2Bdots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-cyB_il-85Go/VjV990El-lI/AAAAAAAACgc/nw5TrR7EP84/s320/cheese%2Bpumpkin%2Bdots.jpg" width="240" /></a></div>
Throw on your lasagna sheets, then repeat the process.<br />
After two layers, I cap it out, then sprinkle the cheddar on top and bake for another 25 minutes, or until the top is brown and bubbling.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-GY24Y4B8PEE/VjV-nADckOI/AAAAAAAACgk/I5VoWNwgURs/s1600/pumpkin%2Blasagne%2Brecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="173" src="http://4.bp.blogspot.com/-GY24Y4B8PEE/VjV-nADckOI/AAAAAAAACgk/I5VoWNwgURs/s320/pumpkin%2Blasagne%2Brecipe.jpg" width="320" /></a></div>
Sorry about the photography, but it really is a warming winter winner.<br /><span><br /></span>
Thanks for reading, hope you find the recipe of use.<br />
Please do take the time to leave comments, suggestions etc.<br />
<br />
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Please do take the time to leave comments, suggestions etc.<br />
<br />
Halloween, All Souls night is a very Irish tradition. Barmbrack is a tea flavored cake with dried fruits that is seasonal this time of year.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-6D4bvlSF9ik/VicYuXU8YII/AAAAAAAACfw/E67Rja7yPQI/s1600/Irish%2BTea%2BBrambrack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-6D4bvlSF9ik/VicYuXU8YII/AAAAAAAACfw/E67Rja7yPQI/s640/Irish%2BTea%2BBrambrack.jpg" width="548" /></a></div>
<br />
The word Barmbrack probably comes from <span lang="ga"><i>bairín breac</i></span> - speckled loaf - the same etymology as Welsh <i>bara brith.</i><br />
<br />
In Connemara it is quite usual to see dried fruit and treacle added to <a href="http://connemaracroft.blogspot.ie/2011/04/super-simple-soda-bread.html" target="_blank">soda bread</a> to give sweetness and flavour.<br />
<br />
This is a more east of Ireland version, but with gusto and without yeast which some recipes have, this is far simpler, and great for kids as the recipe gives easy results.<br />
<br />
Traditionally simple black Irish tea (which is mostly Ceylonese) is used, I use Lapsang Souchong to give a deep smokey flavour and fantastic aroma.<br />
If Whiskey is used, then the smokeyness really adds to it.<br />
<br />
Its very simple.<br />
You will need -<br />
300ml / 1/2 pint lukewarm tea - I highly recommend Lapsang Souchong, but you can use plain black tea. Just make sure its <u><b>STRONG</b></u>-Stewed and black. <br />
225g / 8oz Flour<br />
2 heaped teaspoons of baking powder<br />
375g packet of Fruit Mix (or make your own, currants, sultanas, candied peel)<br />
80g Sugar - I use dark brown Muscovado, but any will do. <br />
125g / 4oz Caster Sugar <br />
1 Egg (beaten) <br />
1 teaspoon Mixed Spice* - I use my own blend that is given below<br />
Pinch smoked paprika if you have it (optional)<br />
50ml - good dash of Whiskey (optional, but a good addition)<br />
<br />
You can add some chopped nuts if you like (walnuts and/or hazelnuts are seasonal and good)<br />
Even a good sprinkle of rolled oats gives nice texture and flavour - it really is a catch all.a<br />
A lot of people add glazed cherries, but I don't really like them or feel that they are traditional, these cakes were made by working class small farmers after all. Flour, egg, sugar, tea and a drop of whiskey would have been staples, with the dried fruit and mixed spice to give seasonal variation. <br />
<br />
Soak the fruit, nuts, rolled oats and sugar with the mixed spice and smoked paprika for at least an hour - overnight is best.<br />
<br />
Now blend the flour and baking powder.<br />
Make a well and break in the egg and mix<br />
Mix in the tea soaked ingredients.<br />
Add a good bit of the liquid from the
soaked ingredients and mix it through.<br />
You may not need all the liquid, though
you are looking for a wet dough.<br />
<br />
Pour the mixture into a buttered or non-stick loaf tin, 1.5 or 2L capacity is about right. <br />
<br />
Bake in a preheated oven 170°C/325°F/Gas 3 for approx. one hour or until risen and firm to the touch.<br />
Its actually better if its left for two days wrapped in baking paper<br />
<br />
Fantastic smeared in butter, and a nice cup of tea<br />
<br />
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<a href="http://2.bp.blogspot.com/-44E8fMQPoF0/VicYuaP632I/AAAAAAAACf0/HZXHBeOzNCM/s1600/irish%2Bspice%2Bcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-44E8fMQPoF0/VicYuaP632I/AAAAAAAACf0/HZXHBeOzNCM/s640/irish%2Bspice%2Bcake.jpg" width="466" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
======================<br />
<br />
*Simons Mixed Spice<br />
This is my own blend. Its a bit more fragrant than commercial types,<br />
the cardamom takes an edge off the very sweet taste, makes it more savoury.<br />
But you can adjust it as you wish, and commercial types are perfectly OK for this, but I would recommend the cardamom as an addition. <br />
<br />
1 tsp ground mace.<br />
1 tsp ground allspice or pimento corns.<br />
1 tsp ground cinnamon.<br />
1 tsp ground nutmeg.<br />
1 tsp cloves (or ground)<br />
1 tsp ground coriander or 1.5 coriander seed.<br />
1 tsp ground Ginger<br />
1/2 tsp Paprika <br />
8 Green cardamon pods<br />
<br />
<br />
Grind down and mix in a coffee grinder, put in airtight jar - label, store.<br />
<br />
<br />
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<!-- End of http://stats.blogcounter.com -->irishkitchengardenhttp://www.blogger.com/profile/06104304816335270006noreply@blogger.com0tag:blogger.com,1999:blog-5617916682111906948.post-19227474078884717672015-08-26T19:32:00.000-07:002015-08-26T19:47:57.715-07:00Curried Watermelon<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-W3zOXRPwVKI/Vd5xBLqHUpI/AAAAAAAACfM/qT4OitiomN0/s1600/curried%2Bwatermelon%2Btitle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="http://1.bp.blogspot.com/-W3zOXRPwVKI/Vd5xBLqHUpI/AAAAAAAACfM/qT4OitiomN0/s640/curried%2Bwatermelon%2Btitle.jpg" width="640" /></a></div>
<br />
This is an easy to do and complex in flavour watermelon curry from Rajasthan.<br />
The flavour is earthy due to the cumin and coriander, with a hint of
heat from the chilli - but once you bite into the melon chunks there is
this great burst of sweetness and juiciness - a great combo and a real
surprise.<br />
<br />
The colour is spectacular, I wish the photos reflected it.<br />
<br />
Above, served with a Goan Pork curry with a simple lentil dahl.<br />
<br />
This is a great dish, in particular a great, unusual and interesting side for big BBQ's.<br />
It only takes about 20 minutes to do.<br />
<br />
Inspired again by the great <a href="http://www.independent.co.uk/arts-entertainment/food--drink--variety-is-the-spice-of-india-camellia-panjabi-introduces-indian-food-in-all-its-regional-diversity-to-michael-bateman-and-next-week-she-presents-her-favourite-recipes-1436198.html" target="_blank"><b>Camellia Panjabi</b></a> whose inspiring and definitive <a href="http://www.amazon.co.uk/Great-Curries-India-Camellia-Panjabi/dp/1856265463" target="_blank"><b>book </b></a> '50 great curries of India' introduces accessible Indian food in all its glorious regional variety. <br />
<br />
What also surprised me was how easy it is to reheat - and if done gently the watermelon will retain its bite and form without turning into mush. Harder than you think!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-TiEQeSO_etM/Vd5xBBnzXfI/AAAAAAAACfQ/QNN4wbPEx7E/s1600/curried%2Bwatermelon1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-TiEQeSO_etM/Vd5xBBnzXfI/AAAAAAAACfQ/QNN4wbPEx7E/s320/curried%2Bwatermelon1.jpg" width="307" /></a></div>
<br />
Pretty straight forward - this will easily yield 8 large portions<br />
You will need<br />
--------------------<br />
1/4 of a water melon<br />
1&1/2 teaspoons of chilli powder<br />
Pinch Turmeric powder<br />
1/2 Teaspoon of Coriander powder<br />
Crushed and pureed Garlic - good Teaspoon.<br />
Salt <br />
<br />
Teaspoon of Cumin seeds <br />
Ghee, Coconut oil or oil (I used coconut for this - made it vegan)<br />
2 - 3 teaspoons lime juice<br />
<br />
-----------------------------<br />
De-seed the melon as best as you can<br />
Chop up the flesh of the watermelon into good sized chunks - about 4cm/1.5 inch chunks.<br />
<br />
Take about a cup of the chunks and blend them to a liquid with the chilli, turmeric, garlic and salt to taste.<br />
<br />
Now heat the oil in a wok or pan, when its hot chuck in the cumin seeds and sizzle them for about 20 seconds. It gives the oil the earthy flavour.<br />
Add the blended watermelon and spice mix - bring to a simmer and leave sit for about 5 minutes.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-BomR9Y8-GJY/Vd5w87bF0wI/AAAAAAAACfE/wwAryn4c3s0/s1600/watermelon%2Bcurry%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-BomR9Y8-GJY/Vd5w87bF0wI/AAAAAAAACfE/wwAryn4c3s0/s320/watermelon%2Bcurry%2B2.jpg" width="305" /></a></div>
Then reduce heat, add the watermelon chunks, spooning over or tossing the chunks gently in the juice.<br />
<br />
Add the lime juice about 2 minutes from the end.<br />
<br />
Serve and enjoy.<br />
<br />
Please feel free to comment or leave feedback - I really appreciate the effort.<br />
<br />
Just for fun - how to open a coconut, first take (more about that later)<br />
Thanks to Brian for the camera work<br />
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<!-- End of http://stats.blogcounter.com -->irishkitchengardenhttp://www.blogger.com/profile/06104304816335270006noreply@blogger.com0tag:blogger.com,1999:blog-5617916682111906948.post-53080615233202026592015-08-20T15:04:00.001-07:002015-08-21T04:21:49.315-07:00John Dory with Lime and Ginger sauce.<div class="separator" style="clear: both; text-align: left;">
John Dory is a sustainable fish, generally a bycatch in the fishing industry.</div>
<div class="separator" style="clear: both; text-align: left;">
It is in demand, a really nice meaty fish, so a bit on the expensive side, but sooo worth it.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Apart from John Dory, other good fish are pollock, hake, bream - any meaty white fish.</div>
<div class="separator" style="clear: both; text-align: left;">
Also Sea Bass, Bream and Dover Sole are really good alternatives. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
This takes about 20 - 30 minutes for a really lovely late summer light dinner.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Please feel free to comment - I really appreciate the time and effort when people do.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-xcjrqCqvJ7s/VdZBL8Yvo-I/AAAAAAAACeY/uzGFegkyLlI/s1600/john%2Bdory%2Bsustainable%2Birish%2Bfish%2Btitle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="618" src="http://3.bp.blogspot.com/-xcjrqCqvJ7s/VdZBL8Yvo-I/AAAAAAAACeY/uzGFegkyLlI/s640/john%2Bdory%2Bsustainable%2Birish%2Bfish%2Btitle.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
This recipe is really influenced by <a href="http://tonysingh.co.uk/" target="_blank"><b>Tony Singh</b></a> - born and raised in Leith (with as strong a Leith accent as I've ever heard on TV) You may have seen him, as I did.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
He is among Scotland's leading contemporary chiefs, and coming from Leith really knows fish.</div>
<div class="separator" style="clear: both; text-align: left;">
Having watched him on TV, he did make me think, he is quite inspiring - as a chef he takes traditional Scottish food, and re-invents it. </div>
<div class="separator" style="clear: both; text-align: left;">
In a way, this is a meal that is a tribute to his energy and ideas.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I love his demeanor and the way he approaches food. His <a href="http://www.bbc.co.uk/food/recipes/dover_sole_with_lime_and_52911" target="_blank"><b>original version</b></a> uses Dover Sole. It seems to me to be a sort of Parsee style <i>Buerre Noissette</i>, mine is more like an Indian <i>Hollandaise</i> - if anything, more Indian than the original.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I served this dish with new potatoes and asparagus.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Again, fish sourced from <a href="http://www.ballycottonseafood.ie/" target="_blank"><b>Ballycotton Seafoods</b></a> in the English Market, Cork. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-6LaE9G_MZr0/VdZBLX9e2cI/AAAAAAAACek/y29WFE9A8b4/s1600/ballycotton%2Bshop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" src="http://4.bp.blogspot.com/-6LaE9G_MZr0/VdZBLX9e2cI/AAAAAAAACek/y29WFE9A8b4/s320/ballycotton%2Bshop.jpg" width="320" /></a></div>
So, John Dory - best have it filleted at the fish shop if not given to or caught by you.<br />
Keep the head and bones for great fish stock. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-7pnsNFDYT2c/VdZBK4fzGNI/AAAAAAAACew/Zne-uvLISkA/s1600/Irish%2BSustainable%2BFish%2BJohn%2BDory.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="296" src="http://1.bp.blogspot.com/-7pnsNFDYT2c/VdZBK4fzGNI/AAAAAAAACew/Zne-uvLISkA/s640/Irish%2BSustainable%2BFish%2BJohn%2BDory.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sustainable Irish Fish - John Dory</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-L0txa9NcZQc/VdZBKyyxNsI/AAAAAAAACeo/_Sjvvm6lPms/s1600/Sustainable%2BFish%2BIreland%2BJohn%2BDory%2BFillet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="568" src="http://1.bp.blogspot.com/-L0txa9NcZQc/VdZBKyyxNsI/AAAAAAAACeo/_Sjvvm6lPms/s640/Sustainable%2BFish%2BIreland%2BJohn%2BDory%2BFillet.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">John Dory Fillets</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
<b>INGREDIENTS</b></div>
<div class="ingredient">
4 tbsp Gram flour (you can use plain flour)</div>
<div class="ingredient">
½-1 tsp Chili powder </div>
<div class="ingredient">
½ tsp Ground green cardamom pods </div>
<div class="ingredient">
Salt and Pepper</div>
<div class="ingredient">
1 John Dory, made into two fillets</div>
<div class="ingredient">
Donegal rapeseed oil to fry</div>
<div class="ingredient">
<br /></div>
<div class="ingredient">
Parsley to garnish </div>
<div class="ingredient">
</div>
<div class="ingredient">
FOR SAUCE</div>
<div class="ingredient">
140g/5oz unsalted butter</div>
<div class="ingredient">
50g/2oz chopped fresh root ginger</div>
<div class="ingredient">
4 tbsp Lime Juice</div>
<div class="ingredient">
2 tbsp finely chopped coriander</div>
<div class="ingredient">
Pinch Corriander</div>
<div class="ingredient">
(Optional) 1 Egg yolk </div>
<div class="ingredient">
<br /></div>
<div class="ingredient">
Serve with:</div>
<div class="ingredient">
New potatoes</div>
<div class="ingredient">
Asparagus (or spinach, broccoli - your favorite green veg)</div>
<div class="ingredient">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-NsTHbm1mb-E/VdZBL8Ak3MI/AAAAAAAACeU/On1xO-3u6kA/s1600/fillet%2Bfrying%2Bjohn%2Bdory.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-NsTHbm1mb-E/VdZBL8Ak3MI/AAAAAAAACeU/On1xO-3u6kA/s400/fillet%2Bfrying%2Bjohn%2Bdory.jpg" width="377" /></a></div>
<div class="ingredient">
<br /></div>
<div class="ingredient">
<b>METHOD </b></div>
<div class="ingredient">
Take enough new potatoes for two (or more) people, I picked small waxy baby spuds.</div>
<div class="ingredient">
These take about 20 minutes.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Now, mix the flour, chili powder, cardamom and salt and pepper, dust the fish in it.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Start to make the sauce.</div>
<div class="separator" style="clear: both; text-align: left;">
Melt the butter over a medium heat, let it bubble until it turns nut brown in colour.</div>
<div class="separator" style="clear: both; text-align: left;">
Reduce the heat to low and ass ginger, coriander and warm through - but don't overheat to avoid the butter separating.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Remove from heat.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Add a pinch of cayenne pepper.</div>
<div class="separator" style="clear: both; text-align: left;">
As an option whisk in the egg yolk to give a richer, creamier sauce. </div>
<div class="separator" style="clear: both; text-align: left;">
Leave aside.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
With about 10 minutes to go, throw the asparagus spears into the boiling potatos, use a basket if you have one.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Get a pan with the oil good and hot.</div>
<div class="separator" style="clear: both; text-align: left;">
Put the dusted fish fillets skin side down into the pan, fry for 5 minutes either side - a really nice crisp crust develops.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Plate up fish, potatoes and asparagus - pour over sauce - serve, lap up the praise.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-8BNko6E1_Pk/VdZBMQoU58I/AAAAAAAACec/Awjn7z3C1zw/s1600/plate%2Btitle%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-8BNko6E1_Pk/VdZBMQoU58I/AAAAAAAACec/Awjn7z3C1zw/s400/plate%2Btitle%2B1.jpg" width="347" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
Really quick, really nice</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Please feel free to comment - I really appreciate the time and effort when people do.</div>
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<br />irishkitchengardenhttp://www.blogger.com/profile/06104304816335270006noreply@blogger.com3tag:blogger.com,1999:blog-5617916682111906948.post-36823469319351130772015-08-14T06:16:00.001-07:002015-08-15T04:36:46.863-07:00Turkish style Red Gurnard in a creamy lemon and mushroom sauce<br />
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<a href="http://3.bp.blogspot.com/-LOdsQk2Daik/Vc8kIEjAfwI/AAAAAAAACdQ/-jUiao2hm-4/s1600/plate%2B1%2Btitle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-LOdsQk2Daik/Vc8kIEjAfwI/AAAAAAAACdQ/-jUiao2hm-4/s640/plate%2B1%2Btitle.jpg" width="640" /></a></div>
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Red Gurnard - a meaty, economic, tasty and sustainable fish, Scale 3 on the Marine Conservation Societies (<a href="http://www.mcsuk.org/" target="_blank"><b>MCS</b></a>) list (*See note at end of article)<br />
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This type of fish, bony, bottom dwelling, is not usual on the menu - but they are great.<br />
Very common in North African and Middle Eastern cuisine, this recipe is inspired by Turkish and Lebanese food. Good recipe for the more expensive red snapper as well.<br />
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I like my fish on the bone - but you can use fillets if you prefer.<br />
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The fish is not in great demand in Ireland, I picked these beauties up from Cork cities English Market - <a href="http://www.ballycottonseafood.ie/" target="_blank"><b>Ballycotton seafoods </b></a><b>- </b>along with the samphire, for €3.50, with rice can easily feed 4 or a greedy dinner for two.<br />
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This meal itself is great with rice, giving it almost a risotto effect.<br />
The rice will cook in about the same time as it takes to cook the fish and veg.<br />
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The sauce, with egg, lemon and cream is kind of a Mediterranean hollandaise - rich and velvety.<br />
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<b><i>You will need a pan or heavy based pot with a lid or plate that can cover the pan.</i></b><br />
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<u><b>INGREDIENTS</b></u><br />
Good knob of butter<br />
Fish - 2 or 4 red gurnard fish/fillets, or red snapper - meaty white fish.<br />
1 small onion, chopped<br />
1 garlic clove, crushed<br />
115 grm button mushrooms (about 9)<br />
1 tomato - skinned, de-seeded and peeled<br />
1 tablespoon - good squeeze - tomato puree<br />
1 egg yolk<br />
4 tablespoons cream<br />
2 tablespoons lemon juice<br />
<u>Parsley to garnish .</u><br />
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Melt the butter in a large frying pan.<br />
Cook the onion for 2 - 3 minutes until softened or translucent but not browned.<br />
Add Garlic and cook for another minute, then chuck in your mushrooms, tomato and tomato puree and season to taste.<br />
Cook down for about 5 minutes. <br />
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Put the fish fillets on top of the veg and pour over the water.<br />
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Bring to the boil, then reduce the heat to medium/low, cover the pan and leave simmer gently for 10 minutes.<br />
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There is a trick to this dish.<br />
While waiting for the fish to cook, whisk up the egg yolk and lemon to emulsify- go easy on the lemon juice, you can add more later to taste, After whisking the egg and lemon add the cream and whisk in.<br />
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When cooked, remove the fish and keep warm.<br />
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Stir the egg/lemon/cream mixture into the veggies and blend, constantly stirring.<br />
Taste the sauce, add pepper and salt to season as wanted, add more lemon juice to taste if you overdo the lemon, a pinch of sugar will bring it back.<br />
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Pour sauce over fish and serve.<br />
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I served the fish on a sushi rice with tomato and samphire mini salad on the side.<br />
Also very good just with salad.<br />
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I hope you enjoy this recipe - please take the time to comment, I really appreciate the time and effort. <br />
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<i>OTHER SUSTAINABLE FISH RECIPES</i><br />
<a href="http://connemaracroft.blogspot.ie/2010/12/quick-and-easy-whitefish-in-parsley-and.html" target="_blank">Pollock in wine</a><br />
<a href="http://connemaracroft.blogspot.ie/2010/08/paprika-pollack-almondine-with.html" target="_blank"><span style="font-size: small;"><span style="font-weight: normal;">Paprika Pollack Almondine with Sephardic style spuds</span></span></a><br />
<span style="font-size: small;"><span style="font-weight: normal;"><a href="http://connemaracroft.blogspot.ie/2011/08/pollack-poached-in-milk-and-fennel.html" target="_blank">Fennel poached Pollock</a> </span></span><br />
<span style="font-size: small;"><span style="font-weight: normal;"><a href="http://connemaracroft.blogspot.ie/2010/07/mackerel-and-oranged-peas-served-with.html" target="_blank">Easy Pea-sy Orangy Mackerel</a></span></span><br />
<span style="font-size: small;"><span style="font-weight: normal;"><a href="http://connemaracroft.blogspot.ie/2011/07/simons-super-simple-cider-mackerel.html" target="_blank">Super Simple Cider Mackerel</a> </span></span><br />
<span style="font-size: small;"><span style="font-weight: normal;"><a href="http://connemaracroft.blogspot.ie/2011/02/scottish-style-herring.html" target="_blank">Super Simple Herring </a> </span></span><br />
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* MCS scale 3 - eat but not too often.<br />
Red gurnard is a fast growing fish and matures early at a large size.
Avoid eating immature fish (less than 25 cm) and fresh (not previously
frozen) fish caught during the spawning season (summer).<br />
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<!-- End of http://stats.blogcounter.com -->irishkitchengardenhttp://www.blogger.com/profile/06104304816335270006noreply@blogger.com0tag:blogger.com,1999:blog-5617916682111906948.post-55471819012300974202015-08-06T06:22:00.002-07:002015-08-06T06:22:25.035-07:00Scotch Eggs with a Connemara Coat<div class="separator" style="clear: both; text-align: center;">
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A quirky way of doing scotch eggs - great for a snack or a starter.</div>
The dish is quicker and easier than the recipe suggests - just always take care when deep frying.<br />
Enjoy, and please take the time to comment. <div class="separator" style="clear: both; text-align: left;">
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I am growing tired of TV foodie personalities who simply copy others without giving any credit and promote themselves as a brand.</div>
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Along with classic old recipes, I prefer to watch and read original
cooks with real innovation who adapt or improve classics like <b><a href="http://www.andybateschef.com/about/" target="_blank">Andy Bates</a></b> or the Hairy Bikers - or chefs who make complex food more accessible, like <a href="http://maunikagowardhan.co.uk/cook-in-a-curry/" target="_blank"><b>Manuika Gowardhan </b></a></div>
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Scotch eggs are actually an English invention, but seemed to have originated from India.</div>
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Nargisi Kofta, an egg dish from Hyderabad seems to be the source of this much maligned dish.</div>
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Because
of poor, mass produced versions in Britain, Scotch eggs developed a
poor reputation, but with a bit of care and attention they can be the
star of the show.</div>
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I find chicken eggs quite big for this recipe, and using quail eggs better - although a little bit finicky to shell, it produces a cuter , smaller version - it is easier to cook (larger eggs take a bit more cooking as they have a thicker coat you run the risk of burning the coating) </div>
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As well as that using quail eggs also stretches the coating mix further.</div>
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This is influenced by Bates, but using buttermilk and smoked black pudding to give it an Irish character and flavor. </div>
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FOR 12 PORTIONS</div>
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<i>The Centre </i></div>
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12 Quails Eggs - boiled and peeled</div>
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250 Grams of your favorite sausage, skinned and out of their skins</div>
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100 Grams black or white pudding - I used <a href="http://www.connemarafinefoods.ie/" target="_blank"><b>McGeoughs</b></a> smoked black. </div>
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Good pinch of mace</div>
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Good pinch of nutmeg</div>
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1/4 Teaspoon of Anchovie Paste</div>
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1 teaspoon of Mustard</div>
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<i>The Coating</i></div>
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4 tablespoons buttermilk</div>
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3 tablespoons flour</div>
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1 beaten hens egg</div>
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Breadcrumbs to coat - I used Panko crumbs.</div>
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First, boil the eggs. With quail eggs to prepare, bring a pot of water to the boil.</div>
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Plunge in the eggs. </div>
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To soft boil, 2 1/2 minutes, hard boil 4 minutes.</div>
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Remove from the water when cooked to desire and put into cold water, under a tap, and leave for 5 minutes. This stops a dark ring forming around the yoke which looks unpleasant. </div>
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In the meantime, prepare the coating.<br />
Mix and season the spices, seasoning, sausage meat, mustard, paste and black pudding well.<br />
On a layer of foil prepare as a patty - keeping your hands wet helps to stop stickyness.<br />
I found spreading a little buttermilk on the foil helped it stop sticking.<br />
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<a href="http://1.bp.blogspot.com/-Onysg_nPseU/VcNQqm7JnbI/AAAAAAAACcE/NHXAVBkz368/s1600/scotch%2Begg%2Bpork%2Bmix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-Onysg_nPseU/VcNQqm7JnbI/AAAAAAAACcE/NHXAVBkz368/s320/scotch%2Begg%2Bpork%2Bmix.jpg" width="320" /></a></div>
Put an egg on the patty and gently scoop up a little bit with the egg and form the mixture as a coat around the egg to make a little parcel - again, keeping your hands a little wet helps a lot, and it is easier than it sounds.<br />
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In four small bowls separately and in order put the:<br />
buttermilk -<br />
flour -<br />
beaten egg -<br />
panko crumbs<br />
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Dip each parcel into the bowls in the above order shaking off the excess after each dip.<br />
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Heat Donegal rapeseed oil to 180C in a heavy based pot. Test the oil by frying a cube of bread which should turn golden in a few seconds.<br />
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Deep fry the parcels in small batches (I suggest 4 at a time) so as not to reduce the heat of the oil.<br />
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Remove from oil when dark golden brown, and take care - overcooking will burn the coat quickly.<br />
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Drain on kitchen paper.<br />
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Serve warm or cold, keeps for 3 days in fridge.<br />
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irishkitchengardenhttp://www.blogger.com/profile/06104304816335270006noreply@blogger.com1tag:blogger.com,1999:blog-5617916682111906948.post-90339710423384744552015-07-24T06:42:00.000-07:002015-08-14T06:15:23.894-07:00Pears and Stilton - Lockets Savoury<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Yv0f6Ji6DZw/VbI_FNkGVxI/AAAAAAAACa4/PctrRn4CgZs/s1600/pear%2Bstilton%2Blockets%2Bsavory%2Btitle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="361" src="http://3.bp.blogspot.com/-Yv0f6Ji6DZw/VbI_FNkGVxI/AAAAAAAACa4/PctrRn4CgZs/s400/pear%2Bstilton%2Blockets%2Bsavory%2Btitle.jpg" width="400" /></a></div>
A great snack - but one word of advice, store stilton in an airtight container.<br />
Stilton does freeze well for long term storage, but the smell can be overwhelming for the fridge.<br />
I picked up the cheese at the highly recommended <a href="http://www.onthepigsback.ie/" target="_blank"><i><b>On the Pigs Back</b></i></a> in Cork cities English Market.<br />
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<a href="http://2.bp.blogspot.com/-ywufm3q1u1g/VbI_GreazrI/AAAAAAAACbA/RDwPjFrR904/s1600/lockets%2Bsavoury%2Bprep.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="http://2.bp.blogspot.com/-ywufm3q1u1g/VbI_GreazrI/AAAAAAAACbA/RDwPjFrR904/s320/lockets%2Bsavoury%2Bprep.jpg" width="320" /></a></div>
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Named for a famous London restaurant.<br />
Very simple, all you need is bread, butter, a ripe pear and stilton cheese.<br />
Watercress is a nice addition as well.<br />
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<a href="http://3.bp.blogspot.com/--BvsAS6kTSc/VbI_HwYXMSI/AAAAAAAACbI/XIbm4aNcYMY/s1600/pregrill.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="http://3.bp.blogspot.com/--BvsAS6kTSc/VbI_HwYXMSI/AAAAAAAACbI/XIbm4aNcYMY/s320/pregrill.jpg" width="320" /></a></div>
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Peel and slice ripe pears thinly.<br />
Lightly toast some good bread - sourdough is perfect - on both sides.<br />
Butter the bread generously.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-q3mR5DOuXOg/VbI_L22PO4I/AAAAAAAACbU/mIodHPTI9xM/s1600/happy%2Bmeal.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="319" src="http://3.bp.blogspot.com/-q3mR5DOuXOg/VbI_L22PO4I/AAAAAAAACbU/mIodHPTI9xM/s320/happy%2Bmeal.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy meal</td></tr>
</tbody></table>
Preheat the grill, or heat the oven to 200C<br />
Arrange the thinly sliced pears on the toast and top with Stilton<br />
Grill or bake until cheese gently bubbling<br />
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Serve on hot plates, ideal with a small glass of port.<br />
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<!-- End of http://stats.blogcounter.com -->irishkitchengardenhttp://www.blogger.com/profile/06104304816335270006noreply@blogger.com0tag:blogger.com,1999:blog-5617916682111906948.post-14015269894095403202015-07-18T14:12:00.001-07:002015-08-26T20:12:59.092-07:00Devilish Kidneys with Star Anise Tomato<div class="separator" style="clear: both; text-align: center;">
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A classic meal, Devilled Kidneys, which has for some reason fallen out of fashion.</div>
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Traditionally served as a breakfast - this is a meal for later in the day, this meal was served with simple polenta, star anise tomato and warm cucumber to start using up a glut in the garden.</div>
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<a href="http://2.bp.blogspot.com/-XOT-3nINGAE/Vaq8INeSL1I/AAAAAAAACZ0/BLsfzKnuMcc/s1600/plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-XOT-3nINGAE/Vaq8INeSL1I/AAAAAAAACZ0/BLsfzKnuMcc/s640/plate.jpg" width="640" /></a></div>
Colorful, tasty and ready in about 20 minutes.<br />
The recipe for the kidneys and cucumber came from Gustav Templars great book <br />
<div class="a-size-large a-spacing-none" id="title">
<b><a href="http://www.amazon.co.uk/gp/product/0857832255?keywords=cooking%20for%20chaps&qid=1440644566&ref_=sr_1_1&s=books&sr=1-1" target="_blank"><span style="font-family: inherit;"><span style="font-weight: normal;"><span class="a-size-large" id="productTitle">Cooking for Chaps: Stylish, no-nonsense meals for the man about town</span></span></span></a></b></div>
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<br />
Firstly - clean the kidneys.<br />
The video below is a quick guide. Normally there is also a meniscus on the outside of the kidney, this is easy to remove. <br />
You may also have to remove the external fat from the outside, but butchers tend to do this in advance. (**See Note)<br />
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Devil-ling the kidneys is as easy as pie.<br />
You will need:<br />
Two tablespoons of Mustard Powder<br />
Two tablespoons of Goodall's liquid Yorkshire Relish -<br />
Worcestershire sauce ( Lea & Perrins ideally) is a good alternative.<br />
Salt and Pepper, season to taste.<br />
Parsley to garnish.<br />
<br />
Mix and chuck in with the kidneys in a bowl, stir well to coat.<br />
<br />
This can be done up to 24 hours in advance.<br />
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<a href="http://3.bp.blogspot.com/-kprqncDAX-k/VarFzDoLuoI/AAAAAAAACag/787Nu_gozas/s1600/devilling2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-kprqncDAX-k/VarFzDoLuoI/AAAAAAAACag/787Nu_gozas/s320/devilling2.jpg" width="320" /></a></div>
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<a href="http://3.bp.blogspot.com/-SKTAtxUOFx4/Vaq968iH1RI/AAAAAAAACaA/WwFB3OvN58I/s1600/devilling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-SKTAtxUOFx4/Vaq968iH1RI/AAAAAAAACaA/WwFB3OvN58I/s320/devilling.jpg" width="320" /></a></div>
On a grill pan or on skewers, grill each side for five minutes when ready to serve.<br />
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<br />
Sprinkle with copious amounts of parsley, serve on toast for breakfast, or be inventive for lunch / dinner.<br />
There is plenty of great sauce in the pan that you can pour over, cream can be added to it to make it a little richer and milder if you like. <br />
<br />
As a very simple side veg with this - breakfast or lunch - star anise with tomato is a great combination.<br />
Use cherry tomatoes or halved beef stake tomatoes.<br />
Coat with olive or rapeseed oil, sprinkle with well crushed star anise and sea salt.<br />
Bake low and slow for best results.<br />
<br />
**In Ireland one can easily get kidney with the external fat intact, it is not so common in the UK.<br />
Kidney
simply grilled or BBQ'd in its own fat is another great dish, but in the
UK you might even have to order it online by post.<br />
<br />
Do note if doing a search for fresh kidneys online can produce some unplanned results.<br />
If offered kidneys from anything other than an animal, quickly switch off your computer, disconnect and consider leaving the country.<br />
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<!-- End of http://stats.blogcounter.com --> irishkitchengardenhttp://www.blogger.com/profile/06104304816335270006noreply@blogger.com0tag:blogger.com,1999:blog-5617916682111906948.post-78804402563158119622015-07-05T19:06:00.003-07:002015-07-05T19:06:31.450-07:00A Hearty meal - simple stuffed lambs heart<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">Heart is a cut of meat which is under-used, normally very economic to buy and very, very tasty.</span></div>
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<span style="font-family: inherit;">I sincerely believe in using every viable part of an animal, there is too much food waste.</span></div>
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<span style="font-family: inherit;">This dish is very easy to prepare.</span></div>
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<br /></div>
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<span style="font-family: inherit;"><span class="Apple-style-span"> <span style="font-size: small;">If you eat liver or kidney then you will be able to eat hearts, but they are not as strong-tasting.</span></span></span></div>
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If you are a little squeamish, or even if it is the first time - ask your butcher to remove the vascular bundle at the top of the heart (i.e. the aorta, superior vena cava etc.) </div>
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It is important to maintain the integrity of the hearts two cavities for the stuffing. </div>
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Also, ask your butcher for butchers twine.</div>
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This meal will require a stove top and the oven<br />
<br />
INGREDIENTS<br />
1 heart per person with gristle, veins and excess fat removed.<br />
Bread crumbs<br />
1 large onion finely diced<br />
Sage leaves. <br />
Thyme. <br />
Knob of butter.<br />
Salt and Pepper to season.<br />
Bacon to wrap<br />
<br />
Parsley to garnish<br />
<br />
FOR GRAVY<br />
Red Wine<br />
Flour or cornflour <br />
<br />
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<a href="http://3.bp.blogspot.com/-9ZiLvXn5zHU/VZnD8fyReqI/AAAAAAAACYQ/Z55nJLJWwJE/s1600/IMG_20150627_194415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-9ZiLvXn5zHU/VZnD8fyReqI/AAAAAAAACYQ/Z55nJLJWwJE/s320/IMG_20150627_194415.jpg" width="240" /></a></div>
Preheat oven to 140 deg. centigrade <br />
<br />
Using a heavy based pot or casserole dish with a lid gently fry the onions until softened. <br />
Add the finely chopped sage and thyme until wilted and flavour blended in<br />
Season with salt and pepper.<br />
Add the breadcrumbs and stir in until well mixed. <br />
Remove from pan and set aside.<br />
<br />
Rinse the heart cavity.<br />
Stuff with the mixture<br />
As an option you can wrap some bacon around the heart.<br />
<br />
Secure the top of the heart and bacon using butchers twine.<br />
You can also use bamboo skewers <br />
<br />
Heat some more butter in the pot or casserole dish.<br />
Braise the heart until lightly browned.<br />
<br />
Cover the pot or casserole dish and transfer to the oven for 90 minutes.<br />
In the oven cooking time you can prepare any side dish you wish.<br />
<br />
I served with apple braised home made <a href="http://connemaracroft.blogspot.ie/2010/08/connemara-kapusta.html" target="_blank"><b>sauerkraut/zuurkool</b></a> (or buy <i>Kapusta Czerwona</i> - available in most polish food shops) and new potatoes.<br />
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<a href="http://1.bp.blogspot.com/-1uwWjBPQVCw/VZnD85N9tLI/AAAAAAAACYk/5SIjz0gmgjU/s1600/IMG_20150627_203942.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-1uwWjBPQVCw/VZnD85N9tLI/AAAAAAAACYk/5SIjz0gmgjU/s320/IMG_20150627_203942.jpg" width="320" /> </a></div>
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After 90 minutes remove the hearts from the oven.</div>
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Remove the string and leave the meat to rest.</div>
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In the meantime, using some red wine deglaze the pan </div>
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<a href="http://2.bp.blogspot.com/-J5Z0K40jYtk/VZnD9Mor19I/AAAAAAAACYc/Ga06mm6KdtY/s1600/IMG_20150627_204716.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-J5Z0K40jYtk/VZnD9Mor19I/AAAAAAAACYc/Ga06mm6KdtY/s320/IMG_20150627_204716.jpg" width="240" /></a> </div>
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Use plain or cornflour to thicken the liquid - it makes a lovely gravy or jus - but this does need to be kept warm and served quickly to stop it becoming lumpy.</div>
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Slice the heart and serve up - garnish with some parsley <br />
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<br />
Its a bit different and really worth a try - it is delicious - enjoy and please leave a comment.<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/kiNxXNNf--w" width="560"></iframe><br />
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<!-- End of http://stats.blogcounter.com -->irishkitchengardenhttp://www.blogger.com/profile/06104304816335270006noreply@blogger.com0tag:blogger.com,1999:blog-5617916682111906948.post-81269867851598321582015-04-25T15:05:00.004-07:002015-04-27T16:21:32.925-07:00Irish country style buttermilk, bran and blackberry muffinsA fiber and fruit filled breakfast treat based on a recipe by <span class="author" id="lblSubmitter" itemprop="author" rel="nofollow"><span id="lblUser0">Janet Kalman Villada</span></span>. <br />
It takes its inspiration from traditional soda bread, and uses soda, buttermilk and blackberries (fresh or frozen) in its composition.<br />
<br />
If you want it fresh in the morning you can leave the mixture overnight in the fridge.<br />
For me its a handy thing to make when baking bread or pies anyway - so you don't waste energy. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-siQvxHZEkHM/VTwOqFXec_I/AAAAAAAABgo/Sqoz4liabGY/s1600/Irish%2BMuffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-siQvxHZEkHM/VTwOqFXec_I/AAAAAAAABgo/Sqoz4liabGY/s1600/Irish%2BMuffins.jpg" height="400" width="300" /></a></div>
The batch is sufficient for 11 or 12 muffins <br />
<br />
You will need:<br />
75 grms (1 cup) wheat bran<br />
250 ml (1 cup) buttermilk - yogurt can be used as a substitute or a mix.<br />
80ml (1/3 cup) rapeseed oil or other vegetable oil. Unsweetened applesauce can also be used<br />
1 egg<br />
95 grms (2/3 cup) brown sugar<br />
125 ml (1 cup) self raising flour<br />
teaspoon baking soda<br />
teaspoon baking soda<br />
pinch salt<br />
About a 100 grms (1/2 cup) blackberries (you can also use other seasonal fruits or raisins)<br />
You can add some vanilla extract if you like<br />
<span class="plaincharacterwrap break"> </span><br />
<span class="plaincharacterwrap break">Preheat oven to 190 degrees C (375 F)</span><br />
<br />
<span class="plaincharacterwrap break">Grease muffin cups or line with paper muffin liners.</span><span class="plaincharacterwrap break"> </span><br />
<span class="plaincharacterwrap break">Mix together wheat bran and buttermilk; let stand for 10 minutes.</span><span class="plaincharacterwrap break"> </span><br />
<br />
<span class="plaincharacterwrap break">Beat together
oil, egg, sugar (and vanilla if wanted) and add to buttermilk/bran mixture. Sift
together flour, baking soda, baking powder and salt. Stir flour mixture
into buttermilk mixture, until just blended. Fold in any desired fruits and spoon
batter into prepared muffin tins.</span><span class="plaincharacterwrap break"> </span><br />
<br />
<span class="plaincharacterwrap break">Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. </span><br />
<span class="plaincharacterwrap break">Try not to overcook - 15 minuted should do it in a fan assisted oven.</span><br />
<br />
<span class="plaincharacterwrap break">Cool and enjoy!</span><br />
<br />
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<!-- End of http://stats.blogcounter.com -->irishkitchengardenhttp://www.blogger.com/profile/06104304816335270006noreply@blogger.com0tag:blogger.com,1999:blog-5617916682111906948.post-90166522330679425412015-04-04T17:40:00.000-07:002015-04-04T17:54:20.003-07:00First Vodcast!! Review of sistema microwave rice steamer (and steamer basket)Well, its been a while. This is the first vodcast for the blog - a review of two highly recommended items for the microwave.<br />
<br />
In the long term, I hope to produce a few more vodcast's / videos on growing your own food, cooking etc. but also product reviews - here's the first. <br />
<br />
<div style="text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/UfO1JogarcU" width="420"></iframe><br /></div>
<br />
<a href="http://sistemaplastics.com/" target="_blank"><b>Sistema</b></a><b> </b>(sistemaplastics.com) of New Zealand produce a BPA free plastic range of cooking utensils and storage solutions.<br />
I bought the steamer basket first, then the Rice steamer.<br />
The rice steamer can also be used for polenta, quinoa, cous-cous and I'm working on lentils.<br />
<br />
The sistema range is made in New Zealand, ethically and environmentally sound. <br />
This is something I consider to be very important, workers conditions are as important to me as environmental practice, we are after all a part of the environment!!<br />
<br />
I just want to be clear that this is an independent review. I do love New Zealand, a small Island on the periphery like our own, and this does breed innovation.<br />
I also like the fact from their website that they have grown on merit and excellence, and not outsourced. <br />
<br />
I got mine in TK-Max but the range is easy to find on Amazon etc.<br />
<br />
As a guide line, 100 grams of rice with 175 ml of water takes 10 minutes.<br />
I normally leave it sit another 5 minutes.<br />
The rice <u>NEVER STICKS</u>, easy to clean, dishwasher safe.<br />
<br />
The only suggestion I would make to sistema is that they might imprint or print the guidelines for time and weight for rice, quinoa etc. on the back of the spoon or side of the rice steamer bowl.<br />
<br />
The basket steamer is really handy. Great for spinach, cabbage, kale etc.<br />
Potatoes take only 10 minutes on high in a 700W oven. For salad and waxy potatoes that's it.<br />
For more flowery varieties I drain, then just leave sit in their own heat for 5 minutes. <br />
<br />
Highly recommended - 10 out of 10<br />
<br />
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<!-- End of http://stats.blogcounter.com -->irishkitchengardenhttp://www.blogger.com/profile/06104304816335270006noreply@blogger.com0tag:blogger.com,1999:blog-5617916682111906948.post-20185532789940625812014-09-23T00:50:00.002-07:002015-04-04T18:11:01.715-07:00Autumn musings<span style="font-family: Arial, Helvetica, sans-serif;">Well, that time of the year again - hope the harvest is in.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Found something on Youtube. This was the time of year for basket making, cishogs, and this footage is of a very dear friend.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">The collie was called Bran.</span><br />
<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/Ao43Hmlma9I" width="420"></iframe><br />
<br />
In the background is the house where I spent a lot of my summers, happy memories.<br />
<br />
Mind you, I hated the sheep in the spring.<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/wqoHz2Qq4QY" width="420"></iframe><br />
<br />
I just wanted to share these videos with readers, a great deal of what I know about growing veg, the importance of being able to sustain oneself and to plan ahead, to value what nature can give to you, I learnt from the man featured in the videos above.<br />
<br />
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<a href="http://1.bp.blogspot.com/-RRlGzqtsAjo/VB1KiaJgpxI/AAAAAAAABfY/C7o_LywyWLU/s1600/ian1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RRlGzqtsAjo/VB1KiaJgpxI/AAAAAAAABfY/C7o_LywyWLU/s1600/ian1.jpg" height="320" width="240" /></a></div>
Its made with care, and made to last.<br />
<br />
<b><u><a href="https://www.facebook.com/IanKelly07?fref=ts" target="_blank">His facebook page gives a much wider selection of his designs</a></u></b><br />
<br />
Personally, as you can see from the blog, I really do believe in supporting local Artists, Craftspeople and Artisans<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-P7jShZBZGT0/VB1KpF3zfsI/AAAAAAAABfs/mqB6nyTV5xg/s1600/ian4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-P7jShZBZGT0/VB1KpF3zfsI/AAAAAAAABfs/mqB6nyTV5xg/s1600/ian4.jpg" height="320" width="240" /></a></div>
Something like Ian's creations really add to a garden, they are individual and unique as opposed to something mass produced and soulless from a factory in the far east.<br />
Ian's work is designed to be durable, to the point that several bars, cafes and clubs use his products because of their style, sturdiness and durability.<br />
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Ian is primarily a metal worker, so also does features for inside the home like the quirky wine rack bicycle (but please don't drink and ride!!) or other features such as light fittings, candle holders etc.<br />
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Other features that add to a garden also feature in his creative talents. I really like the gate cap featured here.<br />
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As always, I really feel people should re-duce, re-use and re-cycle - but also re-source, something from the locality or even the country maintains funds - and equally important - creativity in the community.<br />
So, if your considering adding features to your garden, or preparing a meal, keep an eye out for local and national creators and producers.<br />
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irishkitchengardenhttp://www.blogger.com/profile/06104304816335270006noreply@blogger.com4tag:blogger.com,1999:blog-5617916682111906948.post-74687471503535309362014-09-16T00:02:00.001-07:002015-04-04T18:11:52.419-07:00Just random Garden shotsAt the start!<br />
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And in Time</div>
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irishkitchengardenhttp://www.blogger.com/profile/06104304816335270006noreply@blogger.com0tag:blogger.com,1999:blog-5617916682111906948.post-67267691638114214372014-09-11T04:11:00.000-07:002015-04-04T18:12:23.175-07:00Chickens<span style="font-family: Arial, Helvetica, sans-serif;">Just browsing recently, weather in the Baltic means a bit of downtime.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I am looking at a new property, I am hopeful, but nothing is certain yet - the mortgage still needs to be applied for, engineers need to be consulted etc. Early days but fingers crossed.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When one is daydreaming, the internet can be a disaster - but sometimes it helps.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u><span style="font-family: Arial, Helvetica, sans-serif;">CHICKENS</span></u></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">One thing I would like to do is keep chickens. When I was a child in Connemara, my grandmother kept them - as did my friend Sean in Roundstone, with whom I spent many happy days.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Chickens Rock.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Chickens provide food</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Chickens provide </span><span style="font-family: Arial, Helvetica, sans-serif;">pest control </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Chickens provide </span><span style="font-family: Arial, Helvetica, sans-serif;">a great deal of entertainment </span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">- especially for children (if you meet me in a pub ask me about chicken dominoes)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">There are several companies in Ireland who provide chickens commercially.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Two I have seen are: </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://www.henpecked.ie/" target="_blank">henpecked</a></b> based in Galway, and present at the Connemara Pony Show (see pics) & <b><a href="http://www.chic-hens.ie/" target="_blank">chique-hen</a></b> with whom a schoolfriend of mine was involved - </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Both these companies also provide coops, equipment etc.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I remember as a child, a box of chicks being delivered to my Grandmother by Bus Eireann.</span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-BjEAQlisubE/VA7RUuOt-WI/AAAAAAAABeM/JH6rdv99-aY/s1600/IMG_20140821_134521.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-BjEAQlisubE/VA7RUuOt-WI/AAAAAAAABeM/JH6rdv99-aY/s1600/IMG_20140821_134521.jpg" height="320" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">That'll teach him to stick his fingers into the cage!!</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">But in getting chickens, I saw something recently that I thought was a cool way of getting chickens and doing something compassionate. A quick internet search will give quick results - but essentially it is re-homing rescue birds from battery chicken farms.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><a href="https://www.facebook.com/RescueHensIreland?sk=timeline&app_data" target="_blank">Rescue Hens Ireland</a></b> is probably the biggest.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://pethelpers.ie/" target="_blank">Pethelpers.ie </a></b>- and their facebook page <b><a href="https://www.facebook.com/welovehens?fref=ts" target="_blank">Halfway Henhouse</a></b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://www.nuthousehenrescue.com/" target="_blank">Nuthouse Hen Rescue</a></b> are in the North </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://littlehillanimalrescue.ie/" target="_blank">Little Hill Animal Rescue </a></b>also - at times - save chickens from mass culls.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://adoptapet.ie/rescues" target="_blank">Adopt A Pet</a></b> Ireland have a list of other rescue centers who may be able to help or advise near you.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><b>BEFORE </b><br />
from www.ex-battery-hens.com</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here's some advice from gardenplansireland.com </span><span style="font-family: Arial, Helvetica, sans-serif;"><i style="background-color: white;"><span style="line-height: 18px;">They may go off-lay for a couple of months when you get them but should start laying again. </span></i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i style="background-color: white;"><span style="line-height: 18px;">Afterwards, treat them as other hens by worming and mite prevention. You will probably find the eggs are larger than you will get in the shops as well once they have moved back into full-lay. They can be great for double yokers. </span></i></span><span style="font-family: Arial, Helvetica, sans-serif;"><i style="background-color: white;"><span style="line-height: 18px;">Give battery hens a chance in life, treat them with respect and you won't be sorry. </span></i></span><span style="font-family: Arial, Helvetica, sans-serif;"><i style="background-color: white;"><span style="line-height: 18px;">The main psychological problem is feather plucking, it can be stressful for the bird on the receiving end of this habit, identify the bird responsible and the vet can snip his beak in the appropriate place to stop this. It does no harm to the bird and doesn't prevent her eating etc, just makes it difficult to get a hold of the feather, they usually stop once they go free range though, although sometimes one can persist. Please don't get a "I-can-do-that-for-you" person to do it, if it goes wrong, you can end up with another stressed hen. </span></i></span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-VZNmRZLrxzE/VBGCoj2TB0I/AAAAAAAABes/Ua_zuOsaGIc/s1600/brenda_after.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-VZNmRZLrxzE/VBGCoj2TB0I/AAAAAAAABes/Ua_zuOsaGIc/s1600/brenda_after.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>AFTER</b><br />
From www.ex-battery-hens.com</td></tr>
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<i style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">You will get eggs from the ex-battery-hens, but just take your time with them. They should be quite quiet as they are used to close proximity of humans and handling. Due to the amount of antibiotics etc they have been given, they would do better in a large run initially until their immune systems get back to what it should be like, then allowed to roam free range, if that's your wish. </span></span></i><br />
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I think its a bloody great idea. Rescue chickens, give them dignified and decent conditions - and you get fresh eggs, virtue IS its own reward.<br />
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</noscript>irishkitchengardenhttp://www.blogger.com/profile/06104304816335270006noreply@blogger.com0tag:blogger.com,1999:blog-5617916682111906948.post-73310260305737778392014-09-11T04:04:00.001-07:002015-04-04T18:13:03.365-07:00Conservatories and Chairs<div style="text-align: center;">
<b><span style="font-family: Arial, Helvetica, sans-serif;">CONSERVATORIES </span></b></div>
<span style="font-family: Arial, Helvetica, sans-serif;">A correspondent of mine, Sean Gallagher from <b><a href="http://patchworkveg.blogspot.ie/" target="_blank">patchwork veg</a> </b>has just started a new venture.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sean is a real 'get up and go' guy, I've always admired his drive and innovation.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">When the slump in the building trade hit, rather than despair or give up - he got on with things, he started up patchwork veg. It was, at the time, a niche market and something that was new to Irish horticulture, but he made a go of it.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">More recently he has gone back into building and the results look very impressive.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">The new company is <b><a href="http://www.gallserv.com/" target="_blank">Gallserv</a> </b>so if you are considering extending or moving into the garden I would recommend Sean, not just because he is an obviously skilled builder, but also, as a kitchen gardener, he would look at the extension differently to a builder in that this is not more space to furnish in a house, this is part of a living garden.</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">CHAIRS</span></b></div>
<span style="font-family: Arial, Helvetica, sans-serif;">OK - it's a folding bench table, but I write the blog, therefore have editorial control, and always like a bit of onomatopoeia.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">I've got to say, I saw this table on facebook, and the only way I can describe it is Sexy - I must be getting old or developing a furniture fetish.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Terrible I know, but I think it is brilliant. <b><a href="http://www.tiptopprojecten.nl/" target="_blank">A garden bench/kitchen table in one</a></b> - those clever Dutch buggers.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">http://www.tiptopprojecten.nl/</span><br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/7LlFGbyUE10" width="560"></iframe></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Cost is 200 EUR (VAT etc is included in the price) and delivery is 78 EUR - all the way from the Netherlands!!</span><br />
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</noscript>irishkitchengardenhttp://www.blogger.com/profile/06104304816335270006noreply@blogger.com0tag:blogger.com,1999:blog-5617916682111906948.post-12537231566866657952014-09-03T06:17:00.000-07:002015-04-04T18:13:27.682-07:00Jerusalem Artichoke recipe thats not soup!A Simple French stapleTopinambours à la BarigouleA great winter dish.<div class="separator" style="clear: both; text-align: left;">
One of the <b><a href="http://connemaracroft.blogspot.be/2011/01/perennial-kitchen-garden-plot-crop.html" target="_blank">perennials</a></b> I planted back in 2011 has kept going strong with no attention whatsoever - as has the cordoon etc.</div>
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<a href="http://1.bp.blogspot.com/-Ca-ePefO0bw/VAcOfZ5g_tI/AAAAAAAABd0/UxzY4-TVcfk/s1600/arty%2Bjer%2Bartichoke.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Ca-ePefO0bw/VAcOfZ5g_tI/AAAAAAAABd0/UxzY4-TVcfk/s1600/arty%2Bjer%2Bartichoke.jpg" height="189" width="320" /></a></div>
With this meal, unfortunately I left my stick with photos at home, so I will upload some on my return.<br />
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You will have to make do with the rather pretty botanists painting above.<br />
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There are many variations, this is simple, peasant food - but once it starts to caramelize, it starts to become the food of Kings. First time I saw it was on a UK site from a Welsh lad called Alan Refail - so thanks to him, I have something other than a soup or puree option.<br />
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Jerusalem artichoke is hardy, and is suited to the Irish climate. After it was established it has required no weeding or care.<br />
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In terms of sourcing tubers,<a href="http://connemaracroft.blogspot.be/2011/04/permacrop-2-asparagus-and-parsley.html" target="_blank"> after my experience</a>, I would, unfortunately, <b><u>not </u></b>recommend Mr Middleton's.</div>
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Try looking about, or contact me. I have quite a stick of them.<br />
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Mind you, when I did put it in, a lot of seaweed and manure went in as the base of the bed.<br />
Since then I have had strong, healthy plants.<br />
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The fresh tuber tastes like a water chestnut and is used in salads. They are better cooked though as they will give you wind if raw - and I really mean that - as did John Goodyer in 1621 when he was quoted as having said <i style="color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.399999618530273px;">"which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men."</i><br />
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Dont let that put you off, it is a bit harsh. The flavour of Jerusalem artichoke is kind of sweet and smokey. If lifted and stored for any length of time, they become sweeter - so if using this recipe, dig the tubers up a few days in advance, it really helps with the caramelizing process.<br />
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This recipe <i>Topinambours à la Barigoule</i>, is a staple of Provence in the south of France, it's cheap, easy and different.</div>
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I like to keep it simple, and the recipe here is fantastic with roast pork.</div>
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INGREDIENTS (serves 4)<br />
500 grams Jerusalem artichokes, scrubbed and peeled<br />
1 Lemon<br />
100ml white wine</div>
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100ml of water or stock<br />
2 garlic cloves finely chopped<br />
12 Black olives, stoned<br />
Handful of Parsley <br />
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Chop up the Jerusalem artichokes and cut into about 1 inch / 2 cm pieces.<br />
Put them in a pan that just fits them and add two or three tablespoons of rapeseed or olive oil, the juice and grated zest of a lemon, about a dozen black olives, 100ml water (or veg/chicken stock) and 100ml of white wine. <br />
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Add water to barely cover them tightly, bring to the boil then simmer till the artichokes are tender. </div>
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Uncover and let the liquid evaporates and the artichokes are just starting to caramelize. </div>
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Season with pepper, no need to use salt normally the olives are salty enough.</div>
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Add a good handful of chopped parsley before serving.</div>
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Great side dish - enjoy</div>
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As always, please take the time to comment - I really appreciate the time and effort.</div>
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irishkitchengardenhttp://www.blogger.com/profile/06104304816335270006noreply@blogger.com1tag:blogger.com,1999:blog-5617916682111906948.post-64769107892869624722014-08-31T05:58:00.000-07:002015-04-04T18:13:45.529-07:00Blackberry Recipes - that time of year againHi All,<br />
That time of year again - blackberry picking - and if you have some apples and rhubarb also your away in a hack.<br />
These recipes take work and effort - so ensuring its shelf life and giving you something of your own through the dreary winter is worth putting equal effort into.<br />
<b><a href="http://connemaracroft.blogspot.be/2010/08/preserve-production-made-easy.html" target="_blank">I strongly suggest you read my previous posting on preserving, it is worth taking the effort.</a></b><br />
Trust me, when you hear jars with a pop-up top 'click' as they cool, its a very rewarding feeling to know that's a batch of Your work that can safely be stored in the larder/kitchen for the next 12 months, until the next harvest.<br />
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<a href="http://2.bp.blogspot.com/-lRgMGjVGoJ8/TFTC4uMwX_I/AAAAAAAAAWg/kBwn7lD3oqw/s1600/bbry4good.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-lRgMGjVGoJ8/TFTC4uMwX_I/AAAAAAAAAWg/kBwn7lD3oqw/s1600/bbry4good.jpg" height="201" width="320" /></a></div>
Here are 4 blackberry recipes - click on the highlighted text to link to the recipes<br />
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<b><a href="http://connemaracroft.blogspot.be/2010/08/connemara-curdish-revoltion.html" target="_blank">Blackberry Curd</a> </b> Smooth, velvety - really worth the effort<br />
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<a href="http://4.bp.blogspot.com/-b7Z-cEqS_ek/TGxfJKP6BCI/AAAAAAAAAd8/JE7vJ8d35J4/s1600/blackberry%2Bcurd%2Bcolour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-b7Z-cEqS_ek/TGxfJKP6BCI/AAAAAAAAAd8/JE7vJ8d35J4/s1600/blackberry%2Bcurd%2Bcolour.jpg" height="240" width="320" /></a></div>
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<b><a href="http://connemaracroft.blogspot.com/2010/07/irish-blackberry-chutney.html" target="_blank">Blackberry Chutney</a> -</b> A staple of English West Country cooking, and a real delight<br />
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<b> </b><a href="http://1.bp.blogspot.com/-250bD-_LhnI/TFWcYjJTTyI/AAAAAAAAAYo/b1PSMu0yVZk/s1600/IMG_1867.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-250bD-_LhnI/TFWcYjJTTyI/AAAAAAAAAYo/b1PSMu0yVZk/s1600/IMG_1867.jpg" height="320" width="233" /></a></div>
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<b><a href="http://connemaracroft.blogspot.com/2010/08/rusheen-rhubarb-and-blackberry-preserve.html" target="_blank"> Blackberry Jam </a></b>- the quintessential Connemara childhood memory<br />
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<a href="http://1.bp.blogspot.com/-jgu2DHquLNQ/TGMt24UttdI/AAAAAAAAAZ4/Q8YyR946UPc/s1600/jam1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://4.bp.blogspot.com/-Hd3q24IFcGw/TGiGZCtuKJI/AAAAAAAAAb4/qeofc7RLbgc/s1600/carrigeenjam2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Hd3q24IFcGw/TGiGZCtuKJI/AAAAAAAAAb4/qeofc7RLbgc/s1600/carrigeenjam2.jpg" height="274" width="320" /></a><a href="http://1.bp.blogspot.com/-jgu2DHquLNQ/TGMt24UttdI/AAAAAAAAAZ4/Q8YyR946UPc/s1600/jam1.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jgu2DHquLNQ/TGMt24UttdI/AAAAAAAAAZ4/Q8YyR946UPc/s1600/jam1.jpg" height="307" width="320" /></a></div>
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Also try <a href="http://connemaracroft.blogspot.nl/2012/08/beetroot-and-blackberry-salad.html" style="font-weight: bold;" target="_blank">Beetroot and Blackberry Salad</a> - Outstandingly good with <b><a href="http://www.tomdurcanmeats.ie/" target="_blank">Tom Durkins'</a></b> Spiced beef from Cork<br />
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Enjoy the rest of the Autumn - and sorry for the gaps in the blog, I promise to try harder, soon.<br />
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Please, please, please do take the time to comment and let me know what you think, I really appreciate the time and effort taken.<br />
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<!-- http://stats.blogcounter.com - Web Traffic Statistics --><br /><script src="http://stats.blogcounter.com/counter.php?u=simon" type="text/javascript"></script><br /><a href="http://stats.blogcounter.com/stats/simon"><img alt="Free Stats Hit Counter Web Analytics" border="0" height="31" src="http://stats.blogcounter.com/images/button2.png" width="88" /></a><br /><!-- End of http://stats.blogcounter.com -->irishkitchengardenhttp://www.blogger.com/profile/06104304816335270006noreply@blogger.com0tag:blogger.com,1999:blog-5617916682111906948.post-67958218913962772252014-03-24T05:42:00.002-07:002015-04-04T18:14:44.353-07:00Just some shots from work Missing the gardening, but I have to make money to pay for Delaney's shed - and extra winter carrots.<br />
Just click on pics to expand<br />
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The top end of Europe, quite literally!!<br />
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I think the growing season might start a little later up here somehow<br />
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Angry skies, chance of snow later -<br />
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