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Turkish Delight Lamb.

On 25/01/2012 / Cooking Demos, Meats & Poultry, Recipes / 1 Comment

Turkish Delight Lamb This dish is one of my favourite’s, I got the recipe idea after many chats with Turkish chefs and friends. We discussed the spices used in everyday cooking and the feel of the meat. It had to be soft like butter when cooked, the bone has to lift out without effort. It can be used as a wonderful roast dinner served with a lemon mash potato and crisp vegetables or my favourite: as a Kebab served in a warm pitta with fresh salad and wedges of lemon. Prepare it and walk away… The best thing

Cookery Demonstrations

On 24/01/2012 / Cooking Demos / Leave a comment

Sometimes its nice to share knowledge. We all benefit from sharing what we know with friends and family each of us becoming more as we gain in experience and learn new skills. This year I decided to do 6 different cookery demonstrations to share some of my skills and knowledge to anyone who is interested in food and cooking. I chose to ask Eugene McKenna @ Noyeks Newmans Kilkenny if he would like me to do some cooking at his kitchen showroom as my parents had just bought a kitchen from him and we were very happy with the quality

Curry in a Hurry, Chicken and Coconut.

On 16/01/2012 / Asian/indian, Cooking Demos, Meats & Poultry, Recipes, Sauces and Dressings / 1 Comment

Chicken & Coconut Curry This is an amazing dish that I created for my cooking demo ‘Curry in a Hurry’ a beautiful curry that’s light, fresh and full of flavour but only takes a few minutes to cook. I took my influences from the south of India and Thailand where they make great tasting healthy curries, using the freshest ingredient’s. Everyone loved the curry at the demo and it can be a very healthy meal if you use low fat coconut milk. So gather your ingredients and get ready to cook something devilishly good. Chicken & Coconut Curry Recipe

The Ultimate Chicken Bacon and Mushroom Pie

On 28/11/2011 / Meats & Poultry, Pastry, Recipes / Leave a comment

The Ultimate Chicken Bacon and Mushroom Pie Ingredients: Directions Step 1: Cook sliced onion until golden brown. Remove to a bowl and cool.Cook chopped Ceps in a splash of olive oil and butter until golden brown. Add the Enoki mushrooms and cook for 1 minute. Add flat parsley and cook for another 30 seconds. Remove to a bowl and cool. Step 2: Cook chopped chicken and bacon in a splash of olive oil until sealed. Then add finely chopped garlic, rosemary and 50 grams of butter. Cook for 2 minutes. Step 3: Season and add 3

The Country Cooking of Ireland

On 03/11/2011 / Blog & News / Leave a comment

Elora & I were lucky enough to attend Foodcamp at Savour Kilkenny and got to meet Colman Andrews who had written a wonderful cookery book on Irish food called “The Country Cooking of Ireland”. Colman Andrews is an American writer, editor and authority on food and wine. He co-founded Saveur magazine and is a columnist for Gourmet magazine. He is known as an expert on Spanish cuisine, particularly Catalonian food (Elora said she will be the judge of that ). Colman had been flown over from America by Falite Ireland to attend Foodcamp and take part in the ‘Great Irish

Pandora’s Croquette

On 11/07/2011 / Meats & Poultry, Recipes, Rice & Pulses, Vegetables / Leave a comment

The croquette (from the French croquer, “to crunch”) The art of cooking can be simple or complex. As a child I always wanted to know how a scotch egg was made, I had eaten them but found the practical side to making them a complete nightmare. But then I learnt the secret and now they are simple and delicious, if done correctly. So it goes to show that something that looks simple can be complex. A croquette is a wonderful little crisp surprise and one of our favourites. We all know the bland frozen potato croquettes but there are so many

Onion Bread (Scallion & Herbs)

On 11/07/2011 / Pastry, Recipes, Vegetables / Leave a comment

This is the best tasting onion bread you will ever try and it’s so simple to make. First as I am not a “Pastry Chef” forgive me for using a bread mix with the yeast already in it. I used 500 grams of Ciabatta flour added a small splash of extra virgin olive oil and 350 ml of lukewarm water. Add these all together in a bowl and mix with a wooden spoon (you can use a mixer with a dough hook, but mine’s in Spain) then knead the dough on a floured surface for at least 15 mins (Tip,

Gnocchi Gnocchi, Who’s There?

On 05/08/2010 / Pastry, Recipes, Vegetables / Leave a comment

Last night I was tasked with making dinner and wasn’t sure what to make. Elora suggested some pasta and as I had a few over ripe tomatoes I decided to make a fresh tomato sauce. Then I spied a bowl of mashed potato from the day before and thought why not make some gnocchi. Now to make things interesting, I had never made gnocchi before but knew that it was potato and flour so I had a go with great results. This recipe is rough measurements as I just threw things together Cold mash potato about 500g Plain flour for

Lamprea Galician Style (with video)

On 31/07/2010 / Fish, Recipes / Leave a comment

This dish is a Galician delicacy and was kindly cooked for me by Mari, who is a wonderful cook using all homegrown ingredients. The Lamprey was caught by her son in the Río Tea. I made this video of Mari cooking this very strange animal in her rustic 2nd kitchen. It has a meaty texture and a very earthy taste that needs a strong sauce, and is very difficult to compare to any other dish I have ever eaten. Thank you to Elora for been a wonderful translator, Mari for cooking a beautiful meal and Pepe for suppling his very

Ajada Sauce (with video)

On 30/07/2010 / Recipes, Sauces and Dressings / Leave a comment

Elora understands flavour’s and growing up in Spain she got to taste some of the worlds best food. Also her mum Concha is one of the finest cooks I have ever met, so here is one of Elora’s favourite Galician flavours.

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