Recipes for Gary Kelly Cancer Care cookery demonstration 1st December 2015
Smoked Salmon Pate
It’s great to have some of this in the fridge for snacks on the run or a packed lunch. It’s lovely and light and will keep for a week. For a family meal I put a kilner jar of this on a big board with lots of crusty bread or toast in the middle of the table and let everyone dig in while the rest of the meal (if you’re having anything else, because frankly it’s almost enough on its own) is being prepared.
- 100g (3 ½ oz) smoked salmon
- 75g (2 ¾ oz) cream cheese
- 75g (2 ¾ oz) crème fraiche
- juice of ½ lemon
- salt and pepper
In a food processor, whiz up the smoked mackerel, then add the cream cheese and the crème fraiche. Empty into a bowl and fold I the lemon juice, salt and pepper to taste.
Makes 2 litres (1/2 pt)
Myrtle Allen started making this in Ballymaloe over 30 years ago. Not only is it good in burgers and all kinds of sandwiches, but it’s wonderful with cold sliced meats, smoked fish and transforms a humble hard boiled egg and a chunk of cheddar into a feast. It’s a pickle, so even though it will lost its vibrant green colour, it will keep for weeks and weeks.
- 900g (2 lb) cucumbers, unpeeled and thinly sliced
- 3 small onions, thinly sliced
- 350g (12 oz) sugar
- 1 tbsp salt
- 225ml (8 fl oz) cider vinegar or white wine vinegar
Mix the cucumber and onion in a large bowl. Add the sugar, satl and vinegar and mix wll to combine. Make 1 hour ahead of when you want to use it if possible.
Ballymaloe white soda bread
Makes 1 loaf
- 450g plain flour
- 1 level tsp caster sugar
- 1 level tsp bread soda
- 1 tsp salt
- 350ml – 425ml buttermilk
Preheat the oven to 230’C (425’F), gas mark 8.
Sift the dry ingredients into a large bowl and make a well in the centre. Pour in most of the buttermilk (leaving about 60ml in the measuring jug). Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk if necessary. Do not knead the mixture or it will become heavy. The dough should be softish, but not too wet and sticky.
When it comes together, turn onto a floured work surface and bring together a little more.
Pat the dough into a round about 4cm deep and cut a deep cross in it.
Place on a baking tray and bake in the preheated oven for 15 minutes, then turn down the heat to 200’C (400’F), gas mark 6 and cook for 30 minutes more. When cooked, the loaf will sound slightly hollow when tapped on the base and be golden in colour. I often turn it upside down for the last 5 minutes of cooking. Allow to cool on a wire rack.
To make scones, just flatten the dough to about 2 cm thick then cut into squares or rounds before baking in the oven preheated to 230’C for 10-15 minutes.
Ballymaloe glazed loin of bacon with Irish mist sauce
- 1 loin of smoked or unsmoked bacon (1.8–2.2kg/4–5lb), preferably with the rind on
- 30–40 whole cloves, depending on the size of the ‘diamonds’ scored into the fat (see below)
- 450g (1lb) demerara or soft brown sugar
- 50–75ml (2–3fl oz) pineapple or orange juice
1 Place the bacon in a large, heavy-based saucepan, cover with cold water and bring slowly o the boil. If the meat is still salty, there will be a white froth on top of the water once boiled. Discard the water, cover the bacon with fresh water and bring to the boil once again.
2 Reduce the heat, cover with a lid and simmer the bacon for 1–11⁄4 hours (or 20 minutes for every 450g/1lb) until cooked. When the bacon is done a skewer inserted into the centre of the meat will come out easily.
3 Meanwhile, preheat the oven to 240°C (475°F), Gas mark 9.
4 Once the bacon is cooked, remove from the water and allow to drain, then set aside for a few minutes to slightly cool. Peel off the rind with your hands (trying not to remove any fat), then, using a sharp knife, score the fat diagonally to make a diamond pattern (without cutting through the meat) and stud each diamond with a whole clove.
5 Blend the sugar and orange or pineapple juice to a thick paste and spread this over the bacon. Place in a roasting tin or ovenproof dish and roast in the oven for about 20 minutes or until the top has caramelised to a deep golden brown. While the bacon is roasting, baste a couple of times by spooning the syrup and juices over the meat.
6 Take the bacon out of the oven and place it somewhere warm for 10 -20 to rest.
To serve, carve in to slices and serve with the Irish Mist sauce.
Irish mist sauce
- 225g caster sugar
- 75ml water
- 225ml coffee
- 1 tbsp Irish mist or Irish whiskey
Place the sugar and water in to a saucepan and on a medium heat. Stir together just until the sugar dissolves and bring to a boil. Stop stirring, then keep cooking, swirling the pan (not stirring it) to even it out if it’s browning unevenly, until the mixture turns a rich golden caramel colour (about 8-12 minutes), then add the coffee and stir gently just to mix.
Remove from the heat then stir in the Irish Mist or whiskey and set aside to cool slightly.
This sauce should be served warm, so reheat gently if necessary to serve.
- 8 – 10 large floury potatoes, peeled and cut in half olive oil, duck or goose fat or beef dripping.
- Sea salt
- Preheat the oven to 220’C.
Drop the potatoes into boiling salted water and cook for 10 minutes. Drain off the water and shake the potatoes around in the dry saucepan with the lid on, this roughens the surface of the potatoes and makes them crispier.
Heat a few tablespoons of olive oil (or duck, goose or beef fat) in a roasting tray on the hob and toss the potatoes in it, making sure they are well coated (add more fat if they are not).
Sprinkle with salt and place in the hot oven for 35-55 minutes, basting (spooning the hot oil or fat over them) every now and then and turning over after 20 minutes or so.
- I also cooked the Brussels Sprouts like this !
- 450g carrots, topped, tailed and cleaned
- 15g butter
- 125ml water
- pinch of salt and freshly ground black pepper
- 1 – 2 tbsp chopped fresh mint, parsley, tarragon, marjoram or coriander.
Cut the carrots into 1/2cm tick slices, either straight across or at an angle, making sure they are as even as possible so they all cook at the same rate. Leave baby carrots whole.
Place the carrots, butter, water, salt and pepper in a medium-sized saucepan on a medium heat. Bring to the boil, cover with a lid and cook over a gentle heat for 15-20 minutes until tender. By this point the liquid should have all been absorbed into the carrots and created a glaze, but if there is still liquid in the pan when the carrots are almost cooked, remove the lid and boil until any remaining liquid has been evaporated (don’t burn!) and the carrots are glazed.
Add the chopped herbs, season and serve.
Ballymaloe Mincemeat Crumble cake
- 4 ozs (110g) self-raising flour
- 3 ozs (75g) chilled butter, diced
- 3 ozs (75g) caster sugar
- 1 oz (25g) flaked almonds
- 6 ozs (175g) self-raising flour
- 4 ozs (110g) softened butter
- 4 ozs (110g) soft brown sugar
- 2 eggs, preferably free-range
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- 1 1/4 lb (560g) Mincemeat
- icing sugar for dusting
8 1/2 inch (21.5cm) spring form tin
Pre-heat the oven to 180°C/350°F/Gas 4
Butter the tin with melted butter.
Next make the crumble topping.
Put the flour and castor sugar into a bowl. Rub in the diced butter until the mixture resembles coarse crumbs. Stir in the almonds. Keep aside.
To make the cake.
Cream the soft butter in a bowl. Add the soft brown sugar and continue to beat until light and fluffy. Beat in the eggs one by one, add the vanilla extract and stir in the sieved flour and milk.
Spoon the mixture into the greased tin. Spread the mincemeat over the batter. Sprinkle the crumble over the mincemeat. Bake for 45-50 minutes. Remove the sides and dredge the cake with icing sugar. Serve warm with softly whipped cream.
Dec 08, 2015 News