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Recipes

 

Maggie's Rhubarb Crumble

 

Maggie's Rhubarb Crumble 

 Serves 6

Ingredients

200g Plain Flour
100g Butter
50g Demerara Sugar

Filling:

7/8 Stalks Rhubarb (picked fresh from The Ardilaun Garden - cleaned and chopped)
4 Tablespoons of Golden Caster Sugar
4 Tablespoons of water
 

Method 

Preheat oven to 180°C/350°F/Gas 5.

Lightly grease an ovenproof pie dish or casserole dish.


Put the rhubarb, golden caster sugar and water into a saucepan and simmer for about 10 minutes until rhubarb breaks down and softens into a stew.

Meanwhile, make the crumble by putting the flour and demerara sugar into a bowl. Add the butter/margarine and rub into the dry ingredients.

Transfer the stewed rhubarb to the greased dish, spread the crumble mixture over this, sprinkle a little demerara sugar and bake for about 30 minutes until golden brown, as the sugar caramelises nicely.

Serve with custard, freshly whipped cream or a dollop of Greek yoghurt, and most importantly… ENJOY!

 

Guinness & Walnut Bread 

Ingredients

200g plain flour

200g brown flour

200g oats

6g salt

15g brown sugar

5g baking powder

5g bread soda

100g walnuts

1 egg

40g butter

15g honey

250ml buttermilk

200ml Guinness

 

Method

1.       Preheat your oven to 180 degrees.

2.       Mix the wet ingredients i.e. egg, butter, honey, buttermilk and Guinness together in a bowl.

3.       Mix the dry ingredients i.e. brown and plain flour, oats, salt, baking powder, bread soda and walnuts together and then add the wet mix to the dry mix using your hand.

4.       Bake in a rectangular bread tin at 180 degrees celsius for one hour.

5.       Alternatives to honey you can use treacle or golden syrup.

6.       Instead of walnuts you could use sunflower seeds or other nuts.

 Download Recipe HERE

 

 

 

Seafood Chowder

Serves 6

Ingredients

500 g Mixed fish - your fishmonger will give you a good quality selection trimmed, inexpensive pieces including shrimp and smoked fish

100g Flour

100g Butter

1ltr Fish stock - good quality stock can be bought fresh in your local supermarket

200ml Cream

Splash of Vermouth

500g Chopped Leek and Onion

Good Sea Salt

100g Chopped Parsley

 

Method

1.       In a heavy bottomed pot melt the butter and stir in the flour with a wooden spoon. When mixed keep cooking gently for 3 mins so as to cook the flour. This is called a roux and can be used as the base of many sauces.

2.      In a separate pot simmer the stock with the chopped vegetables and add it to the roux incorporating it all fully and finish by adding a splash of Vermouth.

3.       Add the cream and then add the fish, continue to cook gently for 5 minutes as it all thickens, but be gentle so the fish doesn’t break down and remains in nice chunks.

4.       Taste and add sea salt to taste.

5.       Finish by sprinkling freshly chopped parsley on top.

6.       Serve in a hot bowl with homemade Guinness and Walnut bread.

Download Recipe HERE

 

 

Braised Lamb Shoulder,  Cavolo Nero, Barley and Shallots

 

Ingredients

1 Lamb Shoulder, boned and rolled (readily available in all good butchers)

500g Pearl Barley

200g Diced Onions Leek and Carrot

500g Cavolo Nero (substitute with kale or cabbage of your choice)

200g Button Shallots peeled and left whole

1 glass of Red Wine

1 ltr Chicken Stock (fresh available in most supermarkets)

A few sprigs of fresh Rosemary

Olive Oil

Salt and Pepper seasoning

 

Method 

1.       Preheat your oven to its highest setting.

2.       Rub your lamb liberally with oil and season heavily, put the lamb in your hot oven to caramelise the outside - this will take 20 to 25 minutes.

3.       Meanwhile colour your shallots on a large oven proof casserole dish and add the wine to reduce.

4.       When the wine is sticky add the stock at this point, your lamb should be nice and brown and you can pop this into your casserole dish and cover with stock.

5.       Turn down your oven to 160 degrees Celsius and place the dish in the oven uncovered.

6.       Allowing the stock to reduce to sauce consistency as the meat cooks, approx 2  1/2 hours.

7.       Sweat off your diced veg in a large pan with a little butter.

8.       Add your barley and cover with water and simmer gently for 30 minutes. Remove from the heat and leave to stand until needed.

9.       When your lamb has rested, blanche your kale in salted boiling water for two minutes then gently toss in butter.

10.   Warm up your barley again and season to taste.

11.   Carve your lamb and present on a bed of barley and kale covering generously with the reduced braising sauce and shallots.

 Download Recipe HERE

 

Chocolate, Caramel and Raspberry Mousse with Vanilla  Bavarois

Ingredients

Caramel and Chocolate Mousse

125g sugar x 2

30g water

80 g cream

2 leaves of gelatine

120g dark chocolate (at least 55% cocoa content)

50g egg yolk

250g whipped cream

75 g chopped raspberries

1 sheet of sponge – (shop bought is fine)

Method

1.       Whip the cream and the sugar together

2.       Boil the sugar and the water until it darkens to a caramel consistency, leave to cool.

3.       Soften the gelatine in cold water and fold into the caramel mixture. Mix everything together.

4.       Line an 8 inch cake tin with layer of sponge.

5.       Pour your mixture on top of the sponge and leave in the fridge to set.

 

Vanilla  Bavarois - Ingredients

3 egg yolks

50g sugar

125ml milk

20g honey

2 leaves gelatine

170g whipped cream

500g good dark chocolate

Method

1.       Heat sugar and egg yolk in a saucepan.

2.       Add in warm milk, be careful not to scramble your egg.

3.       Soften the gelatine in cold water and add to your mixture.

4.       Fold in the honey and whipped cream.

5.       Pour on top of the mousse layer.

6.       Melt the dark chocolate in a saucepan and pour over the top of the vanilla bavarois as a glaze and smooth over with a knife.

7.       Decorate with macaroons / mini eggs or whatever sprinkles you have.

 

Download Recipe HERE