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Thanksgiving 2010
Baby greens with sweetened lime juice and pecan oil
Scallops and tiger prawns on a bed of roasted red pepper puree
Steamed asparagus spears drizzled with pistachio oil
Mash of apples and parsnips *
Corn muffins *
Haagen-Dazs vanilla ice cream with home made cookies.
* Recipe on this web site.
Scallops and tiger prawns on a bed of roasted red pepper puree
Steamed asparagus spears drizzled with pistachio oil
Mash of apples and parsnips *
Corn muffins *
Haagen-Dazs vanilla ice cream with home made cookies.
* Recipe on this web site.
Christmas 2012
Roast Chicken With Bacon and Leeks
Colcannon
Buckwheat Muffins with Black Currants
Apple and Oat Crisp with Clotted Cream
Roast Chicken with Bacon and Leeks
3-4 lb. chicken
8 oz Irish Style bacon or quality ham pieces
3 cups leeks, trimmed
3 TBS Irish butter
Garnish
1 tablespoon chopped parsley
1 cup chicken stock
1cup light cream
salt and pepper to taste
Preheat oven to 350f
Cut the white parts of the leeks into rounds and wash them well.
Cut the rind of the bacon and cut into 1 cm cubes
Remove lumps of fat from inside the end of the chicken
Season with salt and pepper
Rub the butter over the breast and legs of the chicken and put it breast side down into a casserole
Allow it to brown on a gentle heat this can take 5-8 minutes
As soon as the breast is golden remove from the casserole and keep aside
Add pieces of bacon to the casserole with a splash of sunflower oil
Cook the bacon until golden, add the sliced leeks and toss together in the bacon fat
Place the chicken on top of the leaks and bacon and cover the casserole
Put into the oven on moderate heat for 1 hour until chicken is fully cooked
When chicken is cooked remove to a serving dish lift out the leeks and bacon with a perforated spoon
Skim the juices of all fat
Add the chicken stock and cream and bring to the boil. The sauce should not be too thick, just thick enough to coat lightly the back of a spoon
Allow to simmer on a low heat while you carve the chicken
Spoon the sauce over the chicken and serve
Number of Servings: 8
Colcannon
4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
Salt
5-6 Tbsp unsalted butter (with more butter for serving)
3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
3 green onions, minced (about 1/2 cup)
½ cup milk
½ cup sour cream
Boil the potatoes and drain.
While the potatoes cook the greens in butter until tender.
Add the onions and cook another minute.
Mash the potaotes with the milk and sour cream, seasoning with salt
Mix all together and serve with a knob of butter on top.
Serves 8 - 12
Buckwheat Muffins with Black Currants
1 cup cake baking mix
1 cup buckwheat flour
1/4 cup brown sugar
3 teaspoons baking powder
1/4 teaspoon Xanthan gum
1/4teaspoon salt
Mix well and set aside
1 1/4 cups. soy milk
2 beaten eggs
1/4 cup cup peanut oil
1/2cup black currants
Mix the wet ingredients into the dry ones adding the currants with the last few turns
Spoon into greased or lined muffin tins.
Bake at 400 degrees for 25 minutes rotating the pan at 15 minutes
Makes 12 muffins
Apple and Oat Crisp
Ingredients:
4 to 5 medium apples, peeled, cored, quartered, and thinly sliced
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
3 Tablespoons brown sugar
Grating of nutmeg
Topping:
1 tablespoon butter
3/4 cup oatmeal
3 Tablespoons light brown sugar
1/4 cup finely chopped pecans or walnuts
1/2 teaspoon cinnamon
Directions:
Preheat the oven to 350° F.
Makes enough for 8
Combine the apples, spices, and sugar in a mixing bowl and toss until the spices coat the apples evenly. Transfer to a 9-by-9-inch baking pan.
Melt the butter in a skillet. Stir in the oats and walnuts until evenly coated with the butter.
Remove from the heat and stir in the sugar and cinnamon.
Sprinkle the topping evenly over the apples.
Bake for 45 minutes, or until the topping is golden brown and the apples are tender.
Clotted Cream
1 cup heavy cream, preferably not ultra pasturized
1/3 cup sour cream
1 tablespoon confectioner's sugar
Whip heavy cream until stiff peaks form. Hand whisk into the sour cream and confectioners' sugar until just combined. Store in refrigerator.
Colcannon
Buckwheat Muffins with Black Currants
Apple and Oat Crisp with Clotted Cream
Roast Chicken with Bacon and Leeks
3-4 lb. chicken
8 oz Irish Style bacon or quality ham pieces
3 cups leeks, trimmed
3 TBS Irish butter
Garnish
1 tablespoon chopped parsley
1 cup chicken stock
1cup light cream
salt and pepper to taste
Preheat oven to 350f
Cut the white parts of the leeks into rounds and wash them well.
Cut the rind of the bacon and cut into 1 cm cubes
Remove lumps of fat from inside the end of the chicken
Season with salt and pepper
Rub the butter over the breast and legs of the chicken and put it breast side down into a casserole
Allow it to brown on a gentle heat this can take 5-8 minutes
As soon as the breast is golden remove from the casserole and keep aside
Add pieces of bacon to the casserole with a splash of sunflower oil
Cook the bacon until golden, add the sliced leeks and toss together in the bacon fat
Place the chicken on top of the leaks and bacon and cover the casserole
Put into the oven on moderate heat for 1 hour until chicken is fully cooked
When chicken is cooked remove to a serving dish lift out the leeks and bacon with a perforated spoon
Skim the juices of all fat
Add the chicken stock and cream and bring to the boil. The sauce should not be too thick, just thick enough to coat lightly the back of a spoon
Allow to simmer on a low heat while you carve the chicken
Spoon the sauce over the chicken and serve
Number of Servings: 8
Colcannon
4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
Salt
5-6 Tbsp unsalted butter (with more butter for serving)
3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
3 green onions, minced (about 1/2 cup)
½ cup milk
½ cup sour cream
Boil the potatoes and drain.
While the potatoes cook the greens in butter until tender.
Add the onions and cook another minute.
Mash the potaotes with the milk and sour cream, seasoning with salt
Mix all together and serve with a knob of butter on top.
Serves 8 - 12
Buckwheat Muffins with Black Currants
1 cup cake baking mix
1 cup buckwheat flour
1/4 cup brown sugar
3 teaspoons baking powder
1/4 teaspoon Xanthan gum
1/4teaspoon salt
Mix well and set aside
1 1/4 cups. soy milk
2 beaten eggs
1/4 cup cup peanut oil
1/2cup black currants
Mix the wet ingredients into the dry ones adding the currants with the last few turns
Spoon into greased or lined muffin tins.
Bake at 400 degrees for 25 minutes rotating the pan at 15 minutes
Makes 12 muffins
Apple and Oat Crisp
Ingredients:
4 to 5 medium apples, peeled, cored, quartered, and thinly sliced
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
3 Tablespoons brown sugar
Grating of nutmeg
Topping:
1 tablespoon butter
3/4 cup oatmeal
3 Tablespoons light brown sugar
1/4 cup finely chopped pecans or walnuts
1/2 teaspoon cinnamon
Directions:
Preheat the oven to 350° F.
Makes enough for 8
Combine the apples, spices, and sugar in a mixing bowl and toss until the spices coat the apples evenly. Transfer to a 9-by-9-inch baking pan.
Melt the butter in a skillet. Stir in the oats and walnuts until evenly coated with the butter.
Remove from the heat and stir in the sugar and cinnamon.
Sprinkle the topping evenly over the apples.
Bake for 45 minutes, or until the topping is golden brown and the apples are tender.
Clotted Cream
1 cup heavy cream, preferably not ultra pasturized
1/3 cup sour cream
1 tablespoon confectioner's sugar
Whip heavy cream until stiff peaks form. Hand whisk into the sour cream and confectioners' sugar until just combined. Store in refrigerator.