Category Archives: Blog

lambburgers

Lamb Burgers with Preserved Lemons and Cucumber Raita

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These burgers are absolutely delicious and a slightly healthier version of your average beefburger with all the toppings! A great summery meal that is quick and easy to make and ideal for a BBQ. If you can’t get preserved lemons, use lemon zest instead. You will get a different result but still a very tasty one! I have started to stock preserved lemons here at the Cookery School so give me a shout if you are finding it difficult to find them or you could of course, make your own although you will need to make them about a month before you need them.

Ingredients:

For the burgers:

450 g lamb mince

1 red onion

1 clove of garlic, finely chopped

2 tablespoon fresh oregano (use a teaspoon of dried if you don’t have fresh)

1 tablespoon fresh parsley
1 preserved lemon, finely chopped
1 teaspoon ground cumin
100g feta cheese, crumbled
1 egg, whisked lightly (to bind)

For the raita:

3 tablespoons Greek Yogurt

Fresh mint, finely chopped
½ a cucumber, seeds removed with a teaspoon & diced1 clove garlic, minced or chopped finely

lemon juice

To serve:

Pitta breads & Rocket Leaves

Method:

Combine all the ingredients for the burgers in a bowl, keeping half of the egg back.

  1. Mix thoroughly and check the mix is wet enough to hold together and add more egg if necessary
  2. Season the mixture and cook a teaspoonful of it to taste
  3. Shape into patties and refrigerate if time allows as this helps to keep their shape
  4. Cook on a skillet or pan or best, on the BBQ!
  5. Cook for 5-8 mins on each side, checking the middle of one to ensure it is cooked through
  6. Leave to rest for 5 mins
  7. To make the raita, combine the yogurt, garlic, lemon juice and mint
  1. Cut the cucumber in half lengthways and remove the seeds with a teaspoon
  2. Chop the cucumber finely and add to the yogurt
  3. Taste and adjust seasoning

 

To Serve:

 

I love to serve these burgers in lightly toasted pitta bread as it is lighter than burger buns but please feel free to use what you like!

 

Place the burgers in the pitta breads and top with the raita and some rocket leaves. Dig in!

 

 

 

superfood-smoked-chicken

Superfood Smoked Chicken, Quinoa & Bulghur Salad

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This is a great fresh-tasting lunchtime or light evening meal with the added benefit of being really quite good for you! It is quick to put together but the flavours pack a punch and leave you feeling nicely satisfied. The avocado, parsley, alfalfa sprouts, peas ,green beans & seeds provide plenty of vitamins, minerals, good fats (avocado) and plant nutrients while Quinoa has a very high protein & fibre content but the bulghur provides your carbs-a meal in one bowl!

Ingredients:

Serves 4

1/2 a Smoked Chicken, sliced (I bought mine from James Whelan Butchers, available to purchase online)

 A large handful green beans, blanched & cooled quickly to retain their green colour & nutrients

50g peas, fresh or frozen, blanched & cooled quickly to retain their green colour & nutrients

½ a  cucumber, diced

A handful of alfalfa sprouts

3 tblsp toasted pumpkin & sunflower seeds

1 avocado, chopped

50g red quinoa ( I like  red quinoa as it has a nuttier texture but feel free to use white, I prefer to cook it for less time than most packs state as I find it can become soggy)

50g cooked bulghur wheat, room temperature

Small handful flat-leaf parsley, roughly chopped

Small handful mint, roughly chopped

2 tblsp lemon juice

3 tblsp extra virgin olive oil

Simply combine all the ingredients above and check for seasoning! Seemples  :-D

 

Valentine's Day Menu: Starter of Chicken Liver Parfait with Plum Chutney

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These are my Valentine’s recipes from this issue of Northern Ireland’s Flavour magazine!

To my mind, there is no better way to show someone you love them than a home-cooked meal. The thought and time that goes into planning and cooking it is much more valuable than a teddy bear and a box of chocolates purchased from the local supermarket in my opinion.

 

I do understand, however, that time might not be on your side so the recipes here are quick and hassle-free. Some of the ingredients are said to have aphrodisiac qualities such as the garlic, coriander and gentle spices of the chermoulla (said to increase the blood flow to certain parts of the body!), the vanilla (said to stimulate the nervous system) and the honey of the tart  (apparently the word “honeymoon” is derived from newly-wed couples drinking a honey beer called Mead to “sweeten” the marriage!)

 

Whatever about the old wives’ tales, you will enjoy this tasty meal which will be satisfying without being overly heavy.

 

All recipes serve 2 but the parfait & chutney will serve more. A great leftover to have in the fridge for lunch the next day (if you are lucky!!)

 

 

Chicken Liver and Thyme Parfait

Ingredients:

 

225g Chicken livers, rinse them in milk

225g Butter, room temperature

2 teaspoons of chopped thyme leaves

2 cloves of garlic, finely chopped

A generous measure of brandy (35-40 mls)

Salt & Pepper

 

Optional: 100g Butter to make clarified butter to top the pate

 

 

Melt the butter in a frying pan and add the livers, garlic and thyme with a little salt & pepper.

Cook over a gentle heat, almost poaching them in the butter until the livers are fully cooked. You can check this by opening one of the thicker pieces of liver and checking there is no pinkness in the middle.

Place the mixture in a food processor.

Add the brandy to the pan to deglaze. Place the pan back on the heat and let the brandy bubble up whilst scraping the tasty bits from the bottom of the pan.

Add the rest of the juices from the pan into the food processor and leave to cool for a couple of minutes.

Pulse the livers until fairly smooth and then add the rest of the butter to the mixture.

Taste for seasoning and place into serving dishes. Ramekins work well here. Smooth the pate down if you are topping with clarified butter.Place in the fridge while you make the clarified butter.

 

For the clarified butter:

 

Place the butter in a saucepan over a low heat and melt gently. When it has melted, switch the heat off. Do not move the pot. The solids will fall to the bottom leaving the golden clarified butter at the top. Using a small ladle or tablespoon, pour the butter over the surface of the pate and leave to set in the fridge.

 

Plum Chutney

Ingredients

 

500g plums, stones removed & chopped

2 shallots, finely chopped

1 tablespoon olive oil

100ml white wine vinegar

3 tablespoons of water

1 cinnamon stick

100 g demerara sugar

Method

 

Cut the plums in half down the crease, twist the halves in opposite directions and pull apart. Prize out the stones and discard. Roughly chop the flesh.

Heat the oil gently in a saucepan and add the shallots with a small pinch of salt to prevent them from burning. Soften for about 5 minutes or so

Add the chopped plums, vinegar, water, cinnamon and sugar. Stir until the sugar is dissolved, then simmer for about 15 minutes, stirring occasionally, until softened and slightly thickened.

Place in a kilner jar or bowl and leave to cool and then store in the fridge until ready to use.

 

Saffron & Cardamom Baked Custard Tartlets with Pistachio Dust & a visit to L'Aube Safran, Provence

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I made my annual visit to Paula at A Table en Provence a few weeks ago. Paula runs food & wine tours as well as cookery lessons from Vacqueras every summer. For more about Provence, click here.

As always, I had a lovely time-Provence is a wonderful place for a food lover (not to mention the wine!). One of the highlights this year, however, was a visit to L’Aube Safran, an organic saffron producer near the village of Barroux in the heart of the Dentelles mountains. Francois, the owner explained to me that the saffron threads he produces tend to be thicker and more robust in flavour than saffron produced elsewhere as the weather & soil conditions in Provence are unique to that region. In other words, it benefits from the same dry, clay that vines thrive on with hot summers and bright, sunny winters.

L’Aube Safran is also a gorgeous B&B with cookery classes given by Marie, Francois’ wife in a purpose built demo kitchen.

Francois from L'Aube Safran

 

 

Saffron & Cardamom Baked Custard Tartlets with Pistachio Dust

I have been playing around with the saffron over the last few weeks and I will post a couple of recipes but here is the first one!

These tartlets are refreshing and subtly flavoured, ideal after a strongly flavoured or heavy meal.

 

Ingredients:

(Makes 6)

For the sweet shortcrust pastry:

100 g Plain white flour

50 g chilled butter

1 tblsp icing sugar

1 egg yolk

For the custard:

4 Egg Yolks

250 ml Single Cream

60 g Caster Sugar

7-8 Cardamom Pods

A  large pinch of Saffron threads (about 1 tsp)

To finish:

A little gently whipped Cream (how much is up to you!!)

A handful of Pistachio nuts, very finely chopped (a pestle & mortar or coffee grinder is good for this!)

You will need 6 x 10 cm tartlet tins with removable bases

Method:

Make the pastry first. You can either use a food processor for this or use your hands.

To make by hand, place the flour and butter together in a bowl

Using the tips of your fingers, rub the butter with the flour until it resembles coarse breadcrumbs.

Tip it out on to a lightly floured work surface and,using the heel of your hand, bring together with a little of the egg yolk (try to only add a little of the egg yolk at a time as the less you use the better for a light texture)

To use a food processor, place the butter and flour in the bowl with the blade attachment.

Pulse until it resembles coarse breadcrumbs, then add a small amout of egg yolk.

It should come together very quickly now.

When the pastry has formed into a smooth ball, flatten into a disc shape.

Cover with cling film and refrigerate for at least an hour

Preheat the oven to 180°C, 160°C Fan, 350°F or Gas Mark 4

Roll the pastry out quite thinly (about 1/2 cm)

Using the tartlet tins, cut the pastry into the shape of the tin. Roll these circles out a little more.

Place the pastry in the tins, ensuring the edges are pressed up around the sides

Using a fork, pierce each tartlet a couple of times

Place the tins on a baking tray that is lined with baking paper or tin foil

Bake in the preheated oven for 10 mins

Remove from oven and allow to cool for 5-10 mins while you make the custard.

To remove the seeds from the cardamom pods, either crush in a pestle & mortar or slit open with a knife and remove seeds

Now make the custard.

Place the egg yolks and sugar in a bowl and whisk until the sugar has dissolved into the eggs and the mixture becomes pale in colour. Set aside.

Place the cream in a saucepan with the saffron and cardamom and heat very gently until it just about reaches boiling point. You will be able to see the surface quivering.

Turn the heat off and allow the cream to infuse with the saffron & cardamom for  3 or 4 minutes

Place a strainer over a jug and pour the cream in, removing the saffron & cardamom seeds

Pour a small amount of the flavoured cream into the eggs and whisk (this is to temper the eggs)

Pour the mixture back into the pot along with the rest of the cream

Over a gentle heat, stir the custard until it thickens

When it is thick enough to coat the back of a spoon, remove from the heat and return to the jug.

Pour the custard into each tartlet case until it comes right up to the top

Return to the oven and bake for 25-30 mins or until golden brown on top

Allow to cool for 30 mins before removing from the tins.

Garnish with a dollop of whipped cream and a sprinkling of the pistachio “dust”

Enjoy!

 

 

 

Atul Kocchar’s Mackerel Rechado from Taste of Dublin 2011

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With Taste of Dublin coming up this week, it got me thinking of last year’s event and all the fabulous dishes that were cooked at it. I often work backstage at Taste of Dublin with the team from Fairyhouse Cookery School. It is hard work but also great fun. The amount of planning and coordination that goes into ensuring the smooth running of the chef’s demo theatre is phenomenal!

Of all the dishes that were cooked, my favourite one by a long shot was Atul Kocchar’s mackerel rechado. Everybody that tasted it agreed that it was really superb. A fantastic use of spices with a great delicate pairing of star fruit & gooseberry compote. This dish is a fantastic summery meal-light but with plenty of flavour. There is a long list of ingredients but please don’t be put off by that as you may have most of them in your storecupboard and the  method is very straightforward. If you can’t get your hands on all the spices, just use what you can-you will still have a great tasting dish even if it is not exactly as complex as the original. I have omitted the chutney on occasion and still had a great meal!

I won’t be working at it this year but here’s a few pics of last year.

A typical moment backstage

 

Kevin Thornton

Myself & Billie with Nick Munier & Stephen Gibson

Billie & Catherine Fulvio

Atul Kocchar plating up the mackeral rechado

The original dish at Taste of Dublin

 Ingredients:

Serves 4

4 mackerel, filleted, pin bones removed

For the spice paste:

2 dried red chillis

3 cloves

10 large garlic cloves

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp fennel seeds

8 peppercorns

1 cinnamon stick

6 green cardamom pods

2 tsp ground turmeric

6 Dutch red chillis

1 tsp brown sugar or palm sugar

4 tblsp tamarind pulp

red wine vinegar

Gooseberry Chutney:

200g gooseberries, fresh or frozen

50g apples, cored & chopped

2 tbsp vegetable oil

1 tsp punch phoran (equal quantities nigella seed,  fenugreek, fennel seed, black mustard seed & cumin seed)

1 tsp ginger, chopped

1 tsp coriander powder

1/4 tsp red chilli powder

a pinch of garam masala

1/4 tsp turmeric

50ml red wine vinegar

70g granulated sugar

salt to taste

For the Salad:

2 star fruit, sliced

1 tsp lime juice

1/2 tsp toasted cumin seeds, lightly toasted in a dry frying pan then crushed

a handful of micro greens

1 tsp olive oil

Blend all the ingredients for the spice paste together, adding enough vinegar to make a thick paste. Apply and smear the paste well on the fish fillets.

Cook the fish in a hot oven for 7-10 mins or heat a thin layer of oil in a large frying pan, add the mackeral and fry for about 2-3 mins on each side, until just cooked through.

For the chutney, heat oil in a pan. Add punch phoran-sauté until it crackles.

Add the powdered spices and add the vinegar & sugar followed by the rest of the ingredients.

Cook for 30-40 mins until chutney is cooked and sticky.Cool and serve with the fish.

Mix all the ingredients for the salad together and toss well. Serve the fish, chutney & salad together.

This is a fabulous recipe for mackeral from last year’s Taste of Dublin.