Supplementary Recipes

Leek Coulis

Ingredients:
200g Onions
200g White of Leeks
1 Litre Vegetable Stock
100g Potatoes
100g Cream
Season to taste

Method:
Peel and chop the onions, whites of leeks and the potatoes. Place butter in a saucepan and cook the leeks, onions and potatoes. Cover them with vegetable stock and cook until tender. Blend with a blender and pass the coulis through a strainer. Finish with cream and season to taste.

1 kg Chicken Mousse

Ingredients:
500g Chicken Breast Fillet
6 Egg Whites
500ml Double Cream
1 Juice of a Lemon
Season to taste

Method:
Mince the breast of chicken, pass through a sieve and chill in the fridge. Add the chilled minced chicken in a blender with egg whites and salt. Blend the mix to a sticky consistency, and then slowly add the chilled double cream. Blend to a smooth consistency and season with salt and pepper and a hint of chilli powder. Finish with a fresh squeeze of lemon.

1 Litre Lobster Dressing

Ingredients:
Lobster Shells
750ml Vegetable Oil
1 Lemon
250ml White Wine Vinegar
15g Fresh Herbs
100g Mayonnaise
Season to taste

Method:
To make lobster oil, add the shells into a pot, cover with vegetable oil and simmer for one hour. Strain and cool, then store.

Dressing:
Add the mayonnaise to the white wine vinegar and blend in the lobster oil. Finish with chopped fresh herbs and a squeeze of lemon. Season to taste.

1 Litre West Cork Dressing

Ingredients:
750ml Sunflower Oil
250ml White Wine Vinegar
10g Fresh Herbs
2 Shallots
Juice of one Lemon
Zest of Lemon
100g Mayonnaise
Season to taste

Method:
Place mayonnaise in a bowl, add in the oil and white wine vinegar. Chop the fresh herbs, chives, parsley and chervil. Peel and finely chop the shallots. Zest the lemon and squeeze the juice, add into the mix. Season with salt and cracked pepper.

16 Plain Scones

Ingredients:
400g Plain Flour
200g Butter/Margarine
500ml Milk
40g Baking Powder
100g Caster Sugar
Eggwash

Method:
Sieve the flour with the salt and baking powder. Rub in the butter/margarine to a sandy texture. Make a well in the centre. Add the sugar and milk. Gradually incorporate the flour and mix gently. Roll out the scone mix on a floured board cut out the scone. Brush with eggwash and place on a greased floured baking sheet. Bake in an oven at 200°C for 15-20 minutes. Remove, place on a cooling rack and cover with a cloth.

10 Portions Celtic Wedges

Ingredients:
2Kg Potatoes
300g Plain Flour
Spices:
50g Turmeric
25g Chilli Powder
50g Paprika
50g Dried Mixed Herbs
25g Rock Salt
200ml Vegetable Oil

Method:
Wash the potatoes and cut into wedges (six pieces per potato). Mix flour and spices together and add rock salt. Coat the potatoes with the spiced flour. Heat roasting tray with vegetable oil, when hot add in the flour-spiced wedges and cook in the oven at 180°C for 20 minutes before serving.

1 Litre Fish Stock

Ingredients:
500g Fish Bones
100g Leeks, Onions, Fennel
25ml White Wine
10g Fresh Herbs
1 Bay Leaf
4 Peppercorns
1/2 Lemon
1 Litre Water

Method:
Wash off fish bones and place them in a pot, cover with cold water and bring to the boil. Skim off all the foam and reduce heat. Wash, peel and cut the white vegetables into large dice and add into the fish stockpot. Add peppercorns and white wine. Cook the fish stock for fifteen minutes and finish off with a squeeze of lemon. Strain through a strainer and cool straight away. Store in the fridge covered with a lid or cling film.

Chocolate Sponge

Ingredients:
4 Eggs
75g Flour
100g Castor Sugar
25g Cocoa Powder
10g Butter
15g Chocolate

Method:
Whisk eggs and sugar together in a bowel over a pan of hot water. Continue whisking until the mixture is light and creamy and double in size. Remove from the heat and whisk until cold and thick (to a ribbon stage). Sieve the cocoa powder and flour and fold in gently. Then fold in the melted butter and chocolate. Place the sponge mixture in a greased sponge tray. Bake in a moderate hot oven at 200°C for 30 minutes, remove and cool on a cooking rack.

Chocolate Mousse

Ingredients:
375g Heavy cream or whipping cream
250g Couverture Chocolate

Method:
Place cream in a saucepan over high heat and bring just to a boil, then remove the pan from the heat. Meanwhile chop chocolate into small pieces. Place a damp towel on your counter, place pan of hot cream on the towel then add chopped chocolate to the cream. Beat chocolate and cream vigorously until thoroughly mixed. The mixture will solidify as it cools. Depending on the room temperature, temperature of your pan etc., the time it takes to cool will vary. You may place the pan in a larger pan of ice water to cool the mixture just until it comes to spreading consistency. Remove from the ice bath at this point to make sure it doesn't harden too much.

Sweet Shortcrust Pastry

Ingredients:
325g Plain Flour
125g Caster Sugar
Pinch of Salt
150g Butter
2 Small Eggs

Method:
Sieve flour and salt into a chilled bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Mix together the sugar and eggs and mix gently into flour mixture until all starts to come together. Transfer mixture to work surface and gently bring all ingredients together until the mixture forms a ball. Wrap in cling film and refrigerate before use.

Frangipane (Almond Cream)

Ingredients:
100g Butter
100g Caster Sugar
100g Plain Flour
100g Ground Almond
4 Eggs Slightly Beaten
2Tbls Rum

Method:
Cream together the butter and sugar. Add the flour and then the ground almonds. Mix well. Slowly add the eggs a little at a time ensuring that they blend well. Finally add the rum and mix in. Store in refrigerator.

Onion Marmalade

Ingredients:
1Kg Sweet Onions
30ml Olive Oil
30g Sugar
90ml Red Wine Vinegar or Sherry Vinegar
Season to taste

Method:
Peel and dice onions. In heavy saucepan, heat oil and add onions, sugar and salt and black pepper to taste. Cover and cook over low heat, stirring from time to time until soft and lightly caramelised, about 30 minutes. Add wine to vinegar. Cook over low heat, still covered, another 30 to 45 minutes, or until mixture has the consistency of marmalade. Season with salt and pepper. Will keep for one week in refrigerator.

4 Loaves Brown Soda Bread

Ingredients:
1.5kg Wholemeal Flour
680g Plain Flour
25g Salt
50g Bread Soda
230g Margarine/Butter
1/2 Litre Buttermilk

Method:
Mix the flour and sieve the bread soda through, add salt. Mix in the butter or margarine. Make a well, add in the buttermilk and mix together, then kneed and shape the loaf. Place on a floured baking tray or a floured baking tin. Bake in the oven at 200°C for 40-50 minutes. Remove from the oven and cool on a cooling rack, then cover.

16 Mountain Cheese Scones

Ingredients:
300g Plain Flour
60g Wheat Flour
40g Baking Powder
80g Raisins
100g Butter
5g Salt
10g Fresh Mixed Herbs
100g Carbery Mild Cheddar
50g Durrus Cheese
50g Milleens Cheese
3 Egg Yolks
2 Spring Onions
50ml Double Cream
50ml Stout

Method:
Sieve the plain flour and whole meal flour with the salt and the baking powder. Rub in the butter/margarine to a sandy texture. Make a well in the centre. Add the sugar and milk, grate the cheddar cheese and chop the herbs. Gradually incorporate the flour and mix gently. Mix in the grated cheddar cheese, herbs and raisins. Roll out the scones. Egg wash and place on a greased floured baking sheet. Bake in an oven at 200°C for 15-20 minutes. Remove and place on a cooling rack and cover with a cloth.

Cheese Topping:
Grate the Durrus and Milleens. Beat the double cream in a small saucepan, add the cheese, mustard and chopped spring onions, bind with an egg yolk and flavour with stout, season to taste. Cut the wholemeal scone in half and apply the creamed cheese mix over the top. Place the scone under the grill and toast the cheese scone with the mix on top.

Baileys Custard

Ingredients:
250ml Milk
2 Egg Yolks
100ml Bailey's Liqueur
30g Castor Sugar
20ml Whipped Cream

Method:
Mix egg yolks, sugar, and Baileys in basin. Heat milk and cream in a small saucepan over medium heat. Bring to scald, i.e. steaming, but not to a boil, for about 5 minutes. Whisk boiled milk and whipped cream with egg mixture, return to a thick bottomed pan. Place on a low heat and stir with a wooden spoon until it coats the back of the spoon. (Note: do not boil). Pass through a fine strainer.

Tuille Paste

Ingredients:
Version 1:
250g Butter
250g Egg White
250g Sieved Flour
170g Castor Sugar

Version 2:
248ml Milk
248ml Egg White
450g Sieved Flour
450g Icing Sugar

Method:
Place all ingredients into a bowl, mix together and work the mix until it is smooth. Grease the baking tray and mould the tuille paste onto the tray and bake in an oven at 200°C for 4-5 minutes. It is important to keep your eye on the tuille paste during cooking, as it cooks very fast.

Chocolate Ganache

Ingredients:
227g Couverture Chocolates cut into small pieces
180ml Heavy Whipping Cream
30g Butter
30ml Cognac or Brandy (Optional)

Method:
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to the boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.

Fruit Coulis

Ingredients:
1kb Fresh or Frozen mixed berries
  (Raspberries, Strawberries, Blackberries)
250g Sugar
50g Molaga Honey
200ml Water
1/2 Lemon

Method:
Place the berries in a saucepan, add the sugar and honey. Add water and half a lemon. Bring the coulis to the boil and simmer for 10 minutes. Remove the half lemon and let cool before blending. Place the mix in the blender and blend. Pass through a sieve and pour into a clean bowl. Ready to serve.

Flan Base

Ingredients:
100g White Flour
100g Wholemeal Flour
5ml Salt
Pinch Pepper
45ml Vegetable Oil
75ml Natural Yogurt
1 Small Onion Finely Chopped
1 Clove Garlic Finely Chopped
1 Egg Yolk

Method:
Mix all dry ingredients lightly. Combine rest of ingredients and add to dry mixture. Combine lightly and refrigerate fro approx. 30 minutes. Prepare flan ring, line with dough and bake blind for approx. 15 minutes.