Carrigallen cookery demonstration Monday 4th July 2016
Easy Soda Focaccia with red onions, olives and rosemary
Makes 1 loaf
450g (1lb) flour
1 tsp salt
1 level tsp bicarbonate of soda
350 - 400mls (12-14fl.oz) buttermilk , or sour milk
1 red onion , cut into six wedges lengthways , then half the wedges crossways
12 black or green pitted olives ,( stones removed)
A few sprigs of rosemary, broken into 12 little pieces
A good drizzle of olive oil , about 50-75ml (2-3fl.oz)
Sea salt , such as Maldon
Preheat the oven to 230’C.
Brush the inside of a small Swiss roll tin or roasting tray generously with olive oil .Sieve the dry ingredients, and make a well in the centre. Pour most of the milk in at once. Using one hand, shaped like a claw mix in the flour from the sides of the bowl, adding more buttermilk if necessary. The dough should be softish, but not too wet and sticky. When it all comes together, turn it out onto a floured board and roll it out so that it will fit into the Swiss roll tin. Make dimples with the tips of your fingers , to make little wells for the olive oil. Place the 12 red onion chunks on the raw dough , (3 across and 4 down , so that there are 12 altogether) so each square will have some of everything . Next to the red onion place a pitted olive (press it down slightly) and a little sprig of rosemary Drizzle generously with olive oil, and sprinkle with sea salt.
Bake in a hot oven 230C\450F\ gas mark 8 for about 30 minutes or until cooked. When cooked, the bread should be nice and golden on top and on the bottom.
If the bread gets a good golden colour and you don’t want it to darken any more , while cooking , turn the oven down to 200’C and continue cooking.
When the focaccia is cooked but still hot , drizzle just a little more olive oil over the top . Allow to cool slightly before serving.
1 full rack of free range pork spare ribs, ask you butcher to cut in to individual ribs
- For the sauce
- 125g hoisin sauce
- 125g plum sauce
- 50g oyster sauce
- 1 tbsp sesame oil
- 25g fresh ginger, finely grated
- the juice of ½ lemon
- 50g fresh coriander, finely chopped
Mix all the sauce ingredients together, and place in a sealable container or sealable plastic bag with the ribs. Allow to marinade for at least a couple of hours and up to 48.
Preheat the oven to 180’C and light the barbeque.
Place the ribs with the marinade in a large, baking tray. Place in the oven and cook for about 30 minutes.
Place the ribs on a medium hot barbeque, if you wish, (or else finish cooking them in the oven)and cook for about 20 minutes or until deep golden brown.
To serve, remove the ribs to a plate and scatter with some roughly chopped coriander.
Haddock Ling or Pollock with Tomatoes and Fresh Spices
Serves 6 as a main course
- 2¼ lbs (1.1 kg) haddock ling or pollock fillets cut into 6 x 6oz (170g) pieces
- ¼ teaspoon salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground turmeric
- 4 tablespoons (5 American tablespoons) olive oil
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 6ozs (170g) onion, finely chopped
- 2 cloves garlic, peeled and crushed
- 2 teaspoons ground cumin seeds
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 lb (450g) very ripe tomatoes, peeled and chopped or 1 x 14ozs (400g) tin tomatoes
- ¼ teaspoon of Garam masala
Mix the salt, cayenne pepper and turmeric together and sprinkle over both sides of the fish fillets. Cover and leave aside while you make the sauce. Heat the olive oil in a saucepan. When it is hot, add the fennel and mustard seeds which will start to pop in a few seconds, (be careful they burn really easily. If the spices burn start again – burnt spices will ruin the finished dish.), then add the crushed garlic and chopped onions. Continue to cook until the onions turn golden, then add the ground cumin, salt and cayenne pepper. Stir and then add the tomatoes and juice, finally the Garam masala. Bring to the boil and simmer gently for 15 minutes.
Preheat the oven to 180ºC/350ºF/regulo 4. Heat 2-3 tablespoons of olive oil in a frying pan, brown the pieces of fish on both sides and remove to a warm ovenproof serving dish. Cover with the tomato sauce and bake in the preheated oven for 13-15 minutes or until the fish is just cooked. Serve with new potatoes and a good green salad.
Spicy Goujons of Plaice or Lemon Sole with Coriander and Red Pepper Aioli
This also works really well with squid, cut into 1cm rings, instead of the fish.
- 4-6 fillets black or lemon about 1½ lbs (700g) in total
Spicy seasoned flour
- 6ozs (175g/generous 1 cup) flour
- 1 teaspoon salt
- 3 tablespoons (4 American tablespoons) sesame seeds
- 2 teaspoons chilli powder
- 1 teaspoon freshly ground pepper
- 2 teaspoons curry powder
Coriander and Red Pepper Aoili
Garlic Mayonnaise; substitute coriander for parsley and add the chopped flesh of one roasted, peeled and pureed red pepper.
- Tomato and Coriander Salsa (see recipe)
- Oil for frying
- Coriander sprigs
Skin the fillets of fish if necessary, cut into ¼ thick strips lengthwise on the diagonal if the fillet is very long. They look great if they are 4 or 5 inches long.
Mix the ingredients together for the seasoned flour and keep in a wide pie dish. Make the Aoili as in the recipe. Just before serving, heat the oil to 200ºC/400ºF, toss a few pieces of fish in milk, toss in the spicy flour. Deep fry a few pieces at a time and serve immediately.
Pile up on warm plates with the Coriander Aoili and Tomato and Chilli Salsa. Garnish with sprigs of fresh coriander.
Curried Chicken Salad with Mango and Roasted Cashew Nuts
I prefer to heat the curry powder in a pan first for 2-3 minutes to cook off the raw taste.
- 700g (1 1/2lb) chicken breasts, *poached or roasted or pan-grilled, and skinned then cut into bite sized bits or brown meat from a roast chicken
- 1 1/2 tablespoons (1 1/2 American tablespoons + 1 1/2 teaspoons) freshly squeezed lemon juice
- 2 mangoes peeled, stoned and cut into 1cm (1/2 inch) pieces
- 225g (6-8oz) chopped celery
- 4 chopped scallions including green part
- 110ml (4fl oz/1/2 cup) natural yoghurt
- 110ml (4fl oz/1/2 cup) homemade Mayonnaise (see recipe)
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon freshly ground cumin
- 150g (5oz) roasted cashew nuts (roast on a baking tray at 180°C/350°F for 10-12 minutes)
- 2 tablespoons freshly chopped coriander or parsley
Mix the cubed chicken in a large bowl with the freshly squeezed lemon juice, season well with salt and freshly ground pepper. Add the diced mango, celery and scallions.
Whisk the yoghurt with the homemade mayonnaise, heat the cumin and toasted curry powder gently on a pan, add to the mayo and yoghurt. Mix everything together.
Taste and correct seasoning. Just before serving add the roasted cashew nuts, scatter with chopped coriander or parsley .
Black Bean and Salsa Salad
2 x 400g (14oz) tins black beans, drained and rinsed
- 2 garlic cloves, crushed
- 1 chipotle chilli, seeded and finely chopped- optional
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons red wine vinegar
- 4 tablespoons extra virgin olive oil
- 1 x Tomato and Chilli Salsa (see recipe below)
- 2-4 tablespoons chopped fresh coriander
First make the dressing.
Mix the garlic, chipotle, chilli, cumin, coriander, salt, pepper, vinegar and oil together in a bowl. Heat the beans and pour the dressing over them immediately. Toss gently to coat the beans. Add salt and freshly ground pepper and more chilli to taste. Set aside for 30 minutes to allow flavours to combine.
Pour the tomato and chilli salsa over the beans. Sprinkle with fresh coriander. Serve chilled or at room temperature.
Tomato and Chilli Salsa
Serves 10 - 12
- 2 fresh chillies, seeded and finely chopped
- 2 medium sized onions, chopped
- 2 garlic cloves, finely chopped
- 6 very ripe tomatoes, seeded and coarsely chopped
- 2-3 tbsp fresh coriander leaves or parsley, coarsely chopped
- Sea salt
- 6 tablespoons fresh lime juice or lemon juice
- 4 tablespoons olive oil
Mix the chilli, onion, garlic, tomatoes and coriander or parsley in a large bowl. Add a large pinch of salt and stir in the lime or lemon juice. Stir in the olive oil, taste the sauce and add more salt if necessary. Cover the bowl and let the sauce stand for 30 minutes to allow the flavours to mingle.
Mississippi mud brownies
Makes 16 squares
- 175g (6oz) dark chocolate
- 175g (6oz) butter, cubed
- 3 eggs
- 225g (8oz) caster or soft light brown sugar
- 1 tsp vanilla extract
- 100g (31/2oz) plain flour
½ a 398g tin of boiled condensed milk, or ready boiled, labelled as ‘caramel’. Or see below how to boil condensed milk.
20 x 20cm (8 x 8in) square cake tin
Preheat the oven to 180oC (350oF), Gas mark 4. Line the base and sides of the tin with parchment paper.
Melt the chocolate and butter together in a heatproof bowl set over a saucepan of simmering water. Do not let the base of the bowl touch the water. Remove from the heat.
In a separate large bowl, whisk the eggs, sugar and vanilla extract for 2 minutes till a little light and creamy. Continuing to whisk, add the chocolate mixture until well combined. Sift in the flour and fold through with a spatula or metal spoon.
Spoon the mixture into the prepared tin. Use a teaspoon to add blobs of the boiled condensed milk/ caramel/ dulce de leche all over the surface of the brownies. Then using a small sharp knife or skewer, run it around in swirls for a marbled effect.
Bake in the oven for 20–25 minutes. When cooked it should be dry on top but still slightly ‘gooey’ and ‘fudgy’ inside. Don’t be tempted to leave it in the oven any longer than this or you will have cake and not brownies. Allow to cool in the tin, then cut into squares.
Jul 12, 2016 News