Barbecued Pork Ribs with Homemade Sweet and Sour Sauce

Doing a little Chinese cooking today with pork belly ribs marinated in soy sauce with honey and a little garlic,ginger. The soup is one of the quickest soups that you can prepared. If belly ribs are not available you can use back ribs instead. If you haven't a barbecue, increase the heat of the oven to 220c for the last 15 mins or until the ribs become brown and crispy

 

Method
Place the ribs in a bowl
Add in all the other ingredients
Mix them through the ribs
Cover with cling film
Marinate in fridge for 1 hour

Method for sauce
Pour the vinegar into a sauce pot
Add in the sugar, tomato ketchup,soy and sugar
Bring to the boil
Blend the corn flour and water together
Slowly pour into the boiling liquid while stirring
At this stage you can add chopped peppers and pineapple
Keep warm.

Method for ribs
Place the ribs evenly on to a roasting tray
Place into a preheated oven 175c for 45 mins
Remove from oven
Place on hot barbecue and cook to the required taste
Serve coated with sauce

Soup
Ingredients
1 Lt Chicken stock using cube
100g Frozen Sweetcorn
100g Finely chopped chicken
1 egg beaten in a cup
1 Tablespoon cornflour mixed 1 tablespoon of water

Method
Bring the chicken stock to the boil
Add in the Sweetcorn and chicken
Blend the cornflour and water together
Slowly pour into the boiling liquid while whisking
Reduce the heat to simmering
Whisk the beaten Egg into the simmering liquid
Simmer for a further 2 mins
Serve bread rolls or prawn crackers

Ingredients
1Kg pork belly ribs trimmed and cut to size
3 Tablespoons soy sauce
3 Tablespoons honey
Crushed garlic to taste
Chopped ginger to taste
Pepper
Sauce ingredients
1/2 Tea cup white vinegar or rice wine
4 Tablespoons sugar
2 Tablespoons tomato ketchup
2 Tablespoons soy sauce
4 tea spoons corn flour mixed with 4 teaspoons water

Plaited Meatloaf

I am doing one of my own dishes today it is a meatloaf plaited in puff pastry, (Poor mans Beef Wellington) you can use your own recipe for the meat loaf and can mix the meats I.e. pork and beef or chicken and pork. The puff pastry adds value to the minced beef and serve without potatoes. Again I am using Texco Angus mince with 5% fat only and the frozen puff pastry, very few people make their own fresh puff pastry, it takes a long time to make and is difficult.
This dish can be prepared in advance and frozen, thawed and cooked at a later date.

Ingredients
500g Minced beef
1 Medium sized diced onion
150g Lardons of bacon (bacon strips)
150g diced mushrooms
100g breadcrumbs
1 Egg
1 Tablespoon tomato ketchup
100g Grated carrot
1 Sheet to Jus Roll puff pastry
1 beaten egg
Salt / Pepper

Method
Sweat off the onion, mushroom and bacon
Add to the minced beef
Add in the carrot,tomato ketchup, carrot, breadcrumbs and egg
Season, mix all the ingredients together to a paste
Place the sheet of pastry on a table
Place the meat down the centre of the pastry
With a sharp knife cut strips at a slant at the side of the pastry
Fold the strips of pastry over the meat, to a form plait
Place on to a oven tray
Brush with egg wash
Place into a preheated oven 175c
Cook for 45 mins
Remove from oven and allow to set 5 mins
Slice to the required size
Serve with gravy or a sauce of your choice

Hake en Papillote with Spring Onion Lemon and Butter

En Papillote is a French term for cooking in parchment, I am using tinfoil because it holds better with the same result. There are several advantages of cooking En Papillote, easy to prepare, hold in all the flavours, and it takes the smell of fish from the kitchen. You can use all kinds of fish and chicken fillets with different types of garnishes in this type of cooking. I am simply using lemon, spring onion and butter. I was looking for whole sea bass they were not available, I got whole hake. If you have not tried this method of cooking fish before, you will find very easy. Today I am leaving the head on the fish foe effect, it can be removed before cooking if you wish.

Ingredients,
4 x 750g Whole hake or any fish of your choice
500 Ml Fish stock(using a cube)
12 Washed and trimmed spring onions
Juice of 2 lemons
100g butter
Rock Sea Salt/Pepper
Rind of lemon cut into strips
Chilli oil
Tinfoil
Method,
Wash and trim the hake
Place a square shape of tinfoil on the table
Place 3 spring onions across the centre of the foil
Place the whole fish across the onions
Score the skin of the fish about 4 times
Season with pepper and sea salt
Pour the lemon juice over the fish
Rub the butter onto the fish
Pour a little fish stock on to the fish
Fold the foil over to form a triangle
Where the sides of foil meet fold over to seal
This very important to not let the steam escape
Place on oven tray 2 on each tray
Place in a pre heated oven 200c for 12 mins
Tin foil will expand with the steam
Remove from oven
Carefully place tinfoil on plate
Cut foil with sharp knife ( careful of the steam )
Slide the fish from the tin foil onto plate
Sprinkle with strips of rind of lemon
Drizzle with chilli oil
Serve with boiled potatoes or chins

Bacon,Leek,Cheese,Onion and Mushroom Quiche

Today's daily dish is bacon,leek,onion and mushroom quiche. The best thing about preparing quiche is that you can fill with meat, fish and veg. The pastry can be spiced up with chilli flakes with a pinch in the egg mixture also. Quiche can be served hot or cold and with salads of your choice(see photograph for salad ideas)
Quiche can be made in advance cooled down wrapped in cling film and frozen to used at a later date.

Ingredients,
                        200g Lardons of smoked bacon
                         1/2 leek
                         100g Grated Cheddar Cheese
                         1 Med.sized diced onion
                         100g Sliced mushrooms
                         3Eggs
                         500ml Milk
                         100Ml Cream(Optional)

Pastry
                         500g Plain Flour
                         250g Margarine
                         S alt/Pepper to taste
                          1/2 Tea cup cold water
Method
                         Place all dry ingredients into mixing bowl
                         Mix in margarine with fingers to reach breadcrumb consistency
                         Form a well and pour in water
                         Mix to a smooth dough and allow to rest 30mins approx.
                         Grease a 10 inch flan dish
                         Roll out the pastry the shape of the flan dish
                         Cover the dish with the pastry
                         fry off the bacon in a pan
                         Add in the diced onion and mushrooms
                          Cook for 5 mins
                          Allow the mixture to cool
                          Place into the lined flan dish
                          Mix the eggs,milk and cream if using together
                          Pour into the flan dish
                          Slice the washed leek and place on the flan
                          Sprinkle with the grated cheese
                          Place into a pre heated oven 170c
                          Cook for 55 mins
                          Remove from oven and allow to rest for 10 mins before slicing
                          Serve with salad

Barbecued Seafood on Skewer with Veg Rice and White Butter Sauce

This was a very popular dish in a restaurant where I once worked.
It had quality seafood i.e prawns scallops and sole, it was served with a beurre blanc sauce on a bed of rice.
In today's dish I will be using a cheaper selection of fish. I purchased it in Dunnes Stores at e 9.99 a Kilo there is salmon,hake and smoked cod, you can use any fish that is available on the day. I added squares of bacon and button mushrooms. I will be making my version of beurre blanc sauce.
A little tip steep the wooden skewers in cold water for about 1 hour before using, this hardens them and prevents them burning on the grill or barbecue.

Ingredients
1 Kg seafood of your choice
250 g Button mushrooms
4 rashers of bacon cut into squares
400g Long grain rice
100g Frozen peas
100g Finely diced red,green peppers
100g Finely diced onion
100g Butter
400Ml Pouring cream
3 Tablespoon of wine vinegar or white malt vinegar
Pinch of chopped parsley
Rock sea salt / Pepper
8 Bamboo Skewers (2 per portion)

Method.
Arrange the seafood, bacon and mushrooms onto the skewer
1 piece of fish, bacon and mushroom until skewer is full
Dry with kitchen paper
Season and dust with flour
Roll on cooking oil and place on hot grill or barbecue for 1 minute
Turn over and grill for another minute
Remove from grill and place on to a greased tray
Place into a pre heated oven at 175c
Cook for a further 5 mins
Cook the rice as directed on pack
Just before removing from heat add peas and peppers
Wash off with hot water
Drain very well and keep warm
Sauce.
Sweat off the finely diced onion and parsley in a little butter
Add in vinegar bring to the boil
Reduce the vinegar until nearly dry
Whisk in the butter
Pour in the cream
Bring to the boil and reduce to the required consistency
Make a bed of rice on a plate
Place the cooked fish on top
Coat with the sauce and serve

Lamb Shank braised with vegetables

Lamb Shank braised with Vegetables
Another slow cooked dish today, it is lamb shank cooked in the oven for up 3 hours. When I am braising lamb the only herbs I use are mint, rosemary and flavour with garlic. I find that I have to pre order the lamb shanks from the butcher as they have become popular in restaurants. Today's preparation includes lots of veg and a beef stock, I only use red wine If I were having it for special occasion. Braised lamb shank is another dish that can be prepared the day before, cooled down and reheated the next day. I am serving it today with champ, that is mashed potatoes with butter,milk and chopped spring onions

Ingredients
4 Shanks of lamb
200g Carrots cut into batons
200g Parsnips cut into batons
4 medium sized peeled onions
2 Cloves of Garlic
1 Teaspoon chopped mint
1 Lt Beef stock
Salt /Pepper


Method;
Rub the garlic into the shanks of lamb
Brush with a little oil and season with salt and pepper
Place into a hot oven 200c to seal
Remove from oven ,drain off excess oil
Add in the prepared veg
Pour in the stock
Cover dish with tinfoil
Cook in the oven 175c for 2hours
During the cooking remove foil an stir
Remove from oven
Serve with veg and cooking liquid
Note
If you wish to thicken the liquid use a little roux or corn flour

Roasted Long Ray with Capers in Browned Butter and Balsamic Vinegar

Roasted Long Ray with Capers in Browned Butter and Balsamic Vinegar

Today I visited Howth, again they had a huge selection of fresh fish. Ray is plentiful this time of year. I purchased 4 thick pieces of long ray. I am going to roast the ray because of its thickness in the oven. By sealing it on a hot pan first and roasting in a hot oven, it will hold in all the juices and flavour. I will toss some capers in butter and allow the butter go brown before pouring over the ray just before serving. Instead of chips I will serve pan fried sliced potatoes with it. Enjoy.

Ingredients;
4 x 250g Pieces of long ray
200g Capers
100g Butter
Balsamic vinegar
Pepper/Rock Sea Salt
500g Sliced cooked potatoes
Method;
Dry the long in kitchen paper
Season with pepper, rock salt and dust with flour
Place on a hot pan until brown on one side about 2 mins
Turn over and cook for another 2 mins
Remove from pan and place on a oven tray
Roast in a hot oven 200c for 15 mins
Drain the capers very well
Melt the butter on a pan
Add in the capers and toss until the butter goes brown
Pour over the ray and drizzle with balsamic vinegar
Fry the potatoes on a pan
Serve with the ray

Slow Roasted Pork Belly with Apple Gravy and Roast Vegetables

Slow Roasted Pork Belly with Apple Gravy and Roast Vegetables

Continuing using cheaper cuts of meat today it's pork belly. A few years ago pork belly was very inexpensive and very plentiful, now that slow cooking is very popular it has gone up in price. A lot of restaurants have pork belly on their menus, it is a good profit item.
The advantage of the slow cooking method is that the preparation is very important,it is placed in the oven at a low temperature, depending on size, for hours, there is no need to be watching it all the time. A great dish for a dinner party.
You should ask your butcher to leave the skin on and score across for the crackling and to remove all the bones, this makes it easier to carve.



Ingredients
1.5kg belly of pork
Rock Salt/Crushed peppercorns
Cooking oil of you r choice(I use rapeseed oil)
1 Large Cooking Apple
500Ml Chicken stock (using cube)cider can be used also
Method
Place the pork on to a chopping board
Brush the skin with oil
Sprinkle with rock salt and peppercorns
Rub the salt and pepper into the skin so it goes into cut skin
Place onto a roasting tray
Place into a very hot oven 250c for 30mins
This will crisp the crackling
Reduce heat to 140c
After 3 hours cooking drain off excess fat
Pour in the chicken stock
Continue cooking for a further 1 hour
Remove from oven wrap in tinfoil to keep warm and moist
Pour stock off tray and keep warm
Peel and de core the cooking apple
Cover the bottom of a sauce pot with water add a knob of butter
Cut the apple into the pot
Place on a medium heat
Simmer until apple is mushy
Add some cooking juice to the stew apple
Serve with the carved pork belly

Braised Lamb Chops in Boulangere Potatoes with Rosemary and Garlic

Braised Lamb Chops in Boulangere Potatoes with Rosemary and Garlic

In today's dish I am using a cheaper cut of meat. I find in most cheaper cuts the best way to retain flavour and tenderise is to braise or to put into casseroles. I am using gigot lamb chops in a French style dish flavoured with Rosemary and a hint of garlic, add more garlic if you want to increase the flavour. I find that stews and casseroles seems to taste better when they are prepared the day before and re heated properly. The more inexpensive cuts are obviously cheaper to buy but take longer to cook.

Ingredients;
4x 120g Gigot or Shoulder Lamb Chops
800g Peeled Potatoes
2 Medium sized onions thinly sliced onions
2 Cloves of garlic
2 Sprigs of fresh rosemary
400Ml Chicken stock(using cube)
Pepper / Rock sea salt
Method;
Slice the potatoes with a knife or slicer
Wash off very well to remove starch
Season the chops with pepper and rub the garlic into them
Fry on a hot pan to seal, about 1 min on each side
Remove from pan and put aside
Lightly fry off the sliced onions on the same pan
Spread half the sliced potatoes onto a oven dish
Place the sealed chops on top of the potatoes
Sprinkle some chopped rosemary onto the chops
Spread the onions over the chops
Arrange the remaining potatoes over the onions
Pour the chicken stock onto the dish
Sprinkle some rock salt on top of the potatoes
Place into a preheated oven 175c with a sprig of rosemary
Cook for 90mins
If the potatoes become brown before 90mins cover dish with
tinfoil
Serve with a green veg of your choice

Chicken Stroganoff with rice

Chicken Stroganoff with rice

Over the years I have seen different versions of beef stroganoff.
It came in different colours and different flavours and made with white wine brandy and even vodka. The classical stroganoff is a creamy slightly sharp sauce that is made with sour cream, mushrooms shallots, seasoned with paprika pepper and the tail end of the fillet of beef cut into thin strips.
My recipe today is a slight variation of the classical sauce, I am not using sour cream,adding white vinegar to give it the sharpness and will be using chicken fillets instead of beef.
Again I look for the specials on offer in the supermarkets, today I got 4 Irish chicken fillets in Tesco for e 5. Total cost for 4 portions is less that e 8

Ingredients
4 Medium sized chicken fillets
500Ml Chicken stock (using cube)
1 medium sized diced onion
250g quartered mushrooms
250Ml pouring cream
1 Tablespoon of white vinegar
1 Level dessert spoon of paprika pepper
400g long grain rice
Roux;(This acts as a thickener for the sauce)
50g margarine
50g Flour
Method;
Melt the margarine in a pot
Add in the flour and mix on a low heat for 2 mins to cook flour
Leave to cool
Cut the chicken into thin strips
Season with pepper and dust with paprika
Fry in a wok in 2 lots
Remove from wok and keep warm
Add the onion and mushrooms to the wok
Fry without colour for 3 mins
Mix in the paprika pepper and vinegar
Continue cooking for a further 2 mins
Pour in the chicken stock
Bring to the boil and simmer for 5 mins
Sprinkle in the roux whisking continuously until sauce thickens
When reaches the required consistency mix in the cream
Add the cooked chicken to the sauce and allow to heat
Cook the rice as directed, wash off with hot water
Make a well on the plate with the rice
Place the chicken in the centre
Serve sprinkled chopped chives or parsley

Beef and Vegetable Lasagne

Beef and Vegetable Lasagne
I purchased 500g Certified Irish Angus Premium Beef Mince in Tesco for
e 4.99. It has 5% fat only which is good and healthy for making a lasagne.
I also purchased 2 cans of chopped tomatoes, I use as a base, I enhance it with vegetables, garlic and some basil. The sheets of pasta is Tesco own brand free range egg, there are over 30 sheets in the box for e1.53. In today's recipe I use 6 sheets, close the box very well when finished and can be used at a later date. With this recipe you can make 4 large portions for less than e9 and serve with some homemade coleslaw and tossed green salad

Ingredients
500g Minced beef of your choice
500g Mixed finely diced veg(onion,carrot, celery,mushroom)
or any available veg.
1 clove of chopped garlic or to taste
4 leaves of chopped basil or to taste
2 Cans of chopped tomatoes
6 Sheets free range pasta sheets
50g margarine
50g Flour
500 ml milk
50g Grated Cheese

Method;
Base;
Finely dice the veg with a sharp knife or in a food processor
Fry off in a wok without colour for 2 mins
Add in the minced beef and continue fry until meat is brown
Pour in the tomatoes and mix through
Add in the garlic and chopped basil
Bring to the boil and simmer for 5 mins
White Sauce;
Melt the margarine in a sauce pot
Add in the flour and mix through
Gradually stir in the milk bring to simmering point
Whisking continually until the sauce thickens
Remove from heat and season with pepper
Place a layer of meat mixture on the base of the lasagne dish
Cover with 3 sheets of pasta
Spread a thin layer of white sauce over the pasta
Place another layer of meat on the pasta
Cover with another 3 sheets of pasta
Coat with the remaining white sauce
Sprinkle with the grated cheese
Bake in a pre heated oven 175c
For 35/40mins or until golden brown and bubbling

Deep Fried Smoked Cod in Beer Batter, Chunky Chips and Mushy Peas

I usually go to Howth for my fish on Friday there is a large variety of fresh fish available there. Today I was in Dunnes Stores in the Blanchardstown Shopping Centre and there were great value in fish. The smoked cod had 33% off, I bought 750g for £ 7.30. We traditionally have fish on Friday, today's dish is smoked cod in beer batter, with chunky chips and minted mushy peas.
Total cost of the food for 4 fish an chips with mushy peas was a little less than € 11.00 that is a lot cheaper than you pay in the local chipper and it is more fun.




Deep Fried Smoked Cod in Beer Batter, Chunky Chips and Mushy Peas
Ingredients.
750g Fillet of Smoked Cod
1 x 33Ml Lager Beer of your choice
11/2 Cup of plain Flour
1Kg Peeled potatoes(Maris Piper Potatoes are best for chips)
500g Frozen Peas
1 Teaspoon chopped mint or 1/2teaspoon mint sauce
Pepper/ Rock sea salt

Method
Cut the fish into 8 pieces 2 per portion
Place the flour and a pinch of pepper into a mixing bowl
Whisk in the beer to a smooth batter
Rest for about 30 mins
Cut the chips to the required size
Wash off very well in cold water
Drain very well and dry in kitchen cloth
Place into chip basket
Slowly put into deep fat fryer at high heat
Par cook for about 4 mins
Remove from fryer and allow to drain
Dry the the fish in kitchen paper
Dip into the batter until fully coated
Slowly put into fat fryer at high heat
Allow to fry until it floats
Carefully turn over with Fish slice
Remove from fryer and place on kitchen paper to drain
Keep warm and continue cooking the remaining fish
Allow the oil to return high heat
Slowly return the par cooked chips to the oil
Shake occasionally to avoid chip sticking
When golden remove from oil
Drain very well and serve with the cooked fish
Sprinkle with rock sea salt
Mushy peas
Place the peas into a pot with a little water and a knob of butter
Simmer until peas get soft and mush with tablespoon
Season with a little salt and mint to taste

Peppered Steak with Creamy Pepper Sauce.

Today I discovered a great place for buying fresh meat, Kepak factory shop, I bought 4 x 200g Striploin steaks for 9.50Euro. Today I produced 4 restaurant meals for 16 euro. I hope you enjoy cooking it.

Peppered Steak with Creamy Pepper Sauce.
Ingredients;
4x150g Striploin Steaks
75g Crushed peppercorns
450Ml Pouring cream
1 Tablespoon Worcestershire Sauce(lea and perrins)
1 Tablespoon brandy (optional)
25g Butter

Method;
Press the crushed peppercorns on to the surface of the steaks
Heat a little oil on a frying pan(cook 2 at a time)
Place the steaks on to the pan peppercorns down
Cook for about 3 mins or until steaks brown and sealed
Turnover and cook on a medium heat to the required taste
Remove from pan and keep warm
Drain off excess oil leaving the the pieces of peppercorn on pan
Add in the butter to melt
Pour in brandy if using and the Worcestershire sauce
Pour in the cream,bring to the boil
Reduce until it reaches the required consistency
Serve over the steak,sprinkled with rock sea salt
Serve with sauté mushrooms fried onions and baked potato

Salmon Wrapped in Spinach Baked in Pastry with Hollandaise Sauce

Salmon Wrapped in Spinach Baked in Pastry with Hollandaise Sauce
Ingredients;

4x120g darned of salmon
1 Block of Jus Roll Puff Pastry
200g Fresh spinach leaves
Beaten Egg

Method;

Spread the spinach onto a plate
Place into a microwave for 30 seconds to soften
Season the salmon
Wrap the spinach leaves around the salmon
Thaw out the pastry and cut into four quarters
Roll out square
Place the wrapped salmon in the centre of pastry
Fold the pastry around the salmon
Seal the joining with beaten egg
Turnover and place on to oven tray
Score with table fork and brush with beaten egg
Place into pre heated oven 175c
Bake for 30 mins until golden brown
Hollandaise Sauce
Place 2 egg yolks in a food processor
Turn on at high speed
Pour in 125g hot melted butter
Season with salt, pepper, lemon juice to taste and serve
Or
Make sauce as directed on pack of Knorr Hollandaise sauce
Serve with boiled potatoes and green beans

Savoury Fried Chicken with Bacon Boxty and Corn on the Cob

Savoury Fried Chicken with Bacon Boxty and Corn on the Cob

Ingredients
4 x 120g Chicken Fillets
100g Mixed herbs of your choice
Flour, 1 beaten egg and breadcrumbs
Boxty ingredients
500g peeled potatoes
1 Cup of cold milk
5 Tablespoons of plain flour
3 Rasher of bacon cut into thin strips
1 Medium Sized diced onion
100g Butter
Salt/Pepper

Method Boxty
Grate the potatoes on the coarse side of the grater
Wash off very well
Drain very well
Squeeze the potatoes with hands or in kitchen cloth
To remove all the liquid
Place in mixing bowl
Fry off the diced onion and bacon
Add to the potato and season to the required taste
Mix in the flour and milk and bring to a smooth paste
Heat some oil on a large frying pan
Spoon the mixture on to the pan and level to the required size
Fry on a medium heat until golden brown and turnover
Continue frying for a further 5/6 mins
Remove from pan and keep warm
Method for chicken
Mix the herbs through the breadcrumbs
Season the chicken fillets
Dust with flour and pass through the beaten egg
And them through the herbed breadcrumbs
Heat some oil on a large pan
Fry on a medium heat until golden on one side
Turnover and continue cooking for further 12 mins
Place the boxty on a plate alongside the chicken
Melt the butter on a small pan until brown
Pour over the chicken and Boxty
Serve with corn on the cob

Marinated Stir Fried Pork with Veg, Chilli and Egg Fried Rice

Marinated Stir Fried Pork with Veg, Chilli and Egg Fried Rice

Ingredients,
750g Fillet of pork trimmed and cut into strips
750g Veg prepared for stir frying(onions,mushrooms,carrots
broccoli, cauliflower or any available veg.
400g Long grain rice
2 Eggs
400Ml Chicken stock (using cubes)
Light soy sauce
Cooking oil of your choice
2 Tablespoons Cornflour
Ground pepper
Tablespoon of chopped chives

Method.
Place the strips of pork into a mixing bowl
Add in 1 tablespoon of soy, cornflour and oil
Mix together and marinate in fridge for 1 hour
Bring the chicken stock to the boil
Add in 1 tablespoon of soy sauce or to taste
Blend 1 spoon of Cornflour with cold water
Pour into the boiling stock while stirring
When it reaches the required consistency,keep warm
Stir fry the pork in a hot wok
Remove from wok and keep warm
Stir fry the veg, season with pepper and chilli flakes to taste
Mix the cooked pork through the veg and keep warm
Cook the rice as directed on pack
Drain off and rinse with hot water
Heat some oil on a wok
Crack in the 2 eggs and scramble with spatula
Add in the cooked rice
Mix the egg through the rice
Season with soy sauce pepper and chives
Place the rice on to the centre of a plate
Make a well in the centre
Place the pork and veg in the well
Pour some sauce over
Serve sprinkled with a little chilli flakes

Baked Fish Pie with Grain Mustard Mash

Baked Fish Pie with Grain Mustard Mash


Ingredients
750g Diced Fish pieces(salmon,white, smoked fish shrimps)
250g Quartered Mushrooms
100g Shreaded Carrot
100g Shreaded Leek
750Ml Fish Stock (using stock cube)
100Ml Cream
500g Mashed potatoes
1 Level Tablespoon Grain Mustard
50g Margarine
50g Plain Flour.
Method for roux
Melt margarine in a pot
Add in the flour and make a paste,allow to cool


Method for pie
Bring the fish stock to the boil
Add in the diced fish
Bring to the boil and simmer for 1 min
Remove the fish from stock
Place into a pie dish
Add in all the veg to the stock and simmer for 5 mins
Sprinkle in the roux while whisking
Bring to the required consistency
Pour sauce over the cooked fish and slowly mix through
Allow to stand for 10mins
Mix the grain mustard through the mashed potatoes
Using a piping bag, pipe the potato over the pie
Place into a pre heated oven
Bake until brown and crispy on top
Serve with stir fried fresh vegetables

Toasted Ciabbta Steak Sandwich with Balsamic Onion Marmalade

Toasted Ciabbta Steak Sandwich with Balsamic Onion Marmalade
and
French Onion Soup
Ingredients soup
1 Lt Beef stock (using a cube)
2 Medium size sliced onions
16 thin slices French stick
200g grated cheese of your choice
Method
Sweat off the sliced onions in little oil until soft
Pour in the beef stock
Bring to the boil and simmer for 10 mins
Place 4 oven to table soup bowls on to a oven tray
Pour in the soup
Cover the surface of the soup with the sliced bread
Sprinkle the grated cheese on to the bread
Pour some water on to the oven tray
Place into a pre heated oven 175c
Bake for 15 mins
Ingredients for sandwitch
4x100g Striploin steaks
4 Ciabbta rolls
2 medium sized sliced onions
2 Tablespoons sugar
4 Tablespoons Balsamic vinegar
Lettuce and tomato for garnish
Seasoning



Method
Sweat off the sliced onions until soft
Add in the sugar and mix through
Continue mixing occasionally for 5 mins
Add in the balsamic vinegar and mix through
Continue mixing occasionally on a low heat, 5 mins
When it reaches a syrup consistency, keep warm
Grill the seasoned steaks to your required taste
Cut the ciabatta bread in half lengthways,toast
Place the steak on the bottom half of the bread
Cover with the onion marmalade
Cover with the other half
Serve garnished with lettuce and tomato

Traditional Dublin Coddle

Dublin Coddle

Ingredients

750g Diced ham pieces(you can use bacon pieces)
I use ham there is less salt than bacon
8 Pork sausages
1 Lt veg stock ( using cube)
1Kg peeled potatoes
6 medium sized peeled onions
4 medium sized carrots cut into batons
1 stick of celery d iced

Method
Place the bacon pieces in a sauce pot
Cover with cold water and bring to the boil
Remove from then heat and wash under cold water
Return meat to pot and cover with the veg stock
Slice half potatoes and 2 onions
Add to the pot and bring to the boil
Cover and simmer for 45 mins
Add the remaining whole onions, potatoes and sausages
Continue cooking for a further 30 mins
Boil the carrots separately in salted water and serve on the side
Serve with French stick

Loin of Lamb Coated in Sesame Seeds with French Beans and Bacon

Loin of Lamb Coated in Sesame Seeds with French Beans and Bacon

Ingredients
8x100g Lamb loin chops
100g Sesame seeds
100g Breadcrumbs
500g Trimmed French beans
50g Lardons of bacon (bacon pieces)
12 Cherry tomatoes on the vine
1 Beaten egg
Flour for dusting
Toasted sesame oil
Seasoning

Method
Mix the breadcrumbs and sesame seeds together
Season the loin chops
Pass through flour, beaten egg and breadcrumbs/sesame seeds
Slowly fry in a medium heated pan to the required taste
When golden on both sides remove from pan
Fry the cherry tomatoes on the same pan
Place the French beans into boiling salted water
Cook to al dente
Fry the bacon in a hot pan,drain off excess oil
Add the French beans and toss
Place the French beans onto the centre of plate
Place the loin chops on top
Garnish with cherry tomatoes
Drizzle with toasted sesame oil
Serve with avocado pear salad

Pan Fried Pork Steak with Black Pudding, Fried Apple and Mushrooms

Pan Fried Pork Steak with Black Pudding, Fried Apple and Mushrooms
Ingredients
1x750g Trimmed Pork Fillet
12 Slices of Black Pudding of your choice
4 Granny Smith Apples
500g Sliced Mushrooms
Flour for dusting
Seasoning

Method
Slice the pork in to slices 3 per portion
Season and dust with flour
Lightly fry on a medium heated pan
Fry black pudding on the same pan
Peel de core the apples,
Cut in half and toss on a pan with a little butter
Place the fried apples on centre of plate
Spread the steak and black pudding on top of apples
Wash and slice mushrooms
Fry on pan with a little butter
Place over the pork and pudding
Serve sprinkled with rock sea salt