Thursday, 25 September 2014

Doughnut in under 20 minutes!

Doughnuts in under 20 minutes, crazy but true. I will admit I half made this to make my sister jealous, so I could send her a picture while she was at her desk at work probably having a morning coffee and what would be perfect with that a mini homemade doughnut, and low and behold my plan worked!

I was watching the British Bake Off this morning and they were making doughnuts so of course I wanted doughnuts, so this happened.

I didn't want filled doughnuts and I wasn't going to wait to make doughnuts with a hole, all that proving, no I wanted them now so the quicker the better.

These doughnut bites are perfect you could also put them in a bag with icing sugar while they are warm but cinnamon sugar is my favourite! Enjoy and in case you didn't already assume they are super addictive.

This recipe yield depends on how big you make them, I made mine about a half dessertspoon so it made approx: 25 mini doughnuts.


295g Plain Flour
2 Tsp Baking Powder
1/4 Tsp Salt
59g Sugar
118ml Milk
 1 Tbsp Cinnamon
3 Tbsp Melted Butter
Oil for frying


  1. Preheat your saucepan, add enough oil to cover 1.5 inches on the bottom
  2. Whisk flour, baking powder and salt together in a bowl
  3. In a separate bowl combine the milk, butter and sugar
  4. Using a fork add the wet mixture to the dry and only mix until all in incorporated do not over mix. 
  5. Using a dessertspoon measure out your doughnuts 
  6. Put in the oil carefully, I tested the oil first with a small doughnut
  7. Fry until golden on each side
  8. Place on a plate with some kitchen towel to drain the oil
  9. Roll in sugar and enjoy.

Friday, 13 June 2014

Spiced Mussels

Seeing as we are headed for a mini-heatwave, why not have something different, you could serve this with some rice or some salad or even as a starter this is a Spanish style dish with the chili and the garlic and the ginger brings this dish all together, combine this with the sun and you have a perfect match. If you are having this as a main course I would recommend 20 per person and for a starter 10 per person.

1 small onion, finely chopped          
2 garlic cloves, finely chopped
1 celery stick, sliced            
1 inch piece fresh root ginger, grated
2 tablespoon olive oil         
1/4 teaspoon chili powder
1 teaspoon ground turmeric             
2 tablespoon chopped fresh parsley
2 tablespoon dry white wine


  1. Place the onion, celery, garlic and ginger in a large pan, add the olive oil, spices and chopped parsley and stir-fry for about 5 minutes.
  2. Add the mussels to the pan and cook for 2 minutes.
  3. Add the wine, then cover and cook gently for 2-3 minutes, shaking the pan occasionally.
  4. Season. 
  5. Discard any mussels that fail to open, then serve, garnished with the celery leaves

Wednesday, 4 June 2014

Basil and Lime Sorbet

Summer is here and the leaving certificate begins today means that for the next few weeks it should be fantastic so in the hopes of the good weather the exams bring why not have something light refreshing and tasty?!

This is just a combination of some of my favourite things – love basil use it all the time, even when it isn’t necessary and limes – the colour, the smell, the taste – how could you not love them?

Large Bunch Of Basil – Pureed
5-6 Limes Zested
141ml Water
141g Caster Sugar
5-6 Limes Juiced


  1. Place the water and sugar into a pan
  2. Bring to the boil and simmer for 4 minutes with the lime zest
  3. Remove from the heat and allow to cool
  4. Add the lime juice and the bail puree
  5. Allow to infuse and churn

Friday, 8 November 2013

Rabbit Stew

Now reading this you are probably thinking is she off her head, no I'm not. Game season started last week well in my area it did, I was surprised at first to be walking my dog one morning and passed by two guys walking along the road with shotguns, as if that's normal, but in the countryside at this time of the year it is

Rabbit if you haven't had it before - tastes like chicken, I am well aware the phrase is over-used but it is a white meat with very similar flavours to chicken. Some parts in this recipe read like something from a horror movie, if you can get a hare/rabbit already prepped then it is less gory but if yo have to do it yourself I have included that in the method. Okay maybe I am a little crazy!

1 Hare, Skinned         
1 Tbsp Tomato Puree
1 Litre Red Wine Marinade   
1 Litre Brown Stock
100g Butter    
1 Clove Of Garlic Crushed
50g Flour        
50ml Vinegar
200g Lardons 
24 Button Mushrooms
24 Button Onions      
8 Heart Shaped Croutons
Chopped Parsley


  1. Drain the blood from the hare into a basin.
  2. Remove the liver discard the gall-bladder.
  3. Finely chop the liver, heart and lungs, place with the blood and reserve for use.
  4. Cut the hare into stewing portions, then place them in the basin and cover with the marinade for 24 hours.
  5. Drain the hare and the vegetables.
  6. Dry and season.
  7. Heat the butter in a frying pan, as it turns brown add the hare, fry the drained vegetables in the same fat, drain and add to the hare.
  8. Sprinkle the flour onto the hare and mix well place in a hot oven for 10 minutes and remove.
  9. Add the tomato puree and the remaining marinade and sufficient stock to cover the hare.
  10. Add the garlic and season bring to the boil, skim, cook at 180 degrees/ gas mark 4 and cook until tender approx. 2-2.5 hours.
  11. Remove the hare and place in a clean pan.
  12. Remove the fat from the sauce, mix the vinegar and the sauce with the offal and whisk into the sauce, reheat but do not reboil adjust the seasoning and pass through a fine strainer.
  13. Blanch the lardons and fry brown in a little fat.
  14. Drain.
  15. Dress the hare in earthenware dishes and garnish with the lardons, onions and mushrooms.
  16. Surround with the croutons and sprinkle with chopped parsley.

Tuesday, 22 October 2013

The Basics - Bechamel Sauce and derivatives

Béchamel Sauce: 

60g Roux – 30g Flour and 30g Butter
Onion Cloute (Half an onion with 3 cloves and a bayleaf)
500ml Milk


Melt the butter adding the flour until it turns pale almost blond in colour, let it cool slightly and add the boiling milk, simmer for 20 mins.

Parsley sauce: 

Add 50g of butter and 100ml of double cream to 900ml of hot béchamel sauce and finish with 3 tablespoons of blanched and pressed chopped parsley. 
Adjust the seasoning and add a little cayenne. 
This dish is good with corned beef or just boiled ham

Mornay Sauce: 

900ml Béchamel Sauce
40g Gruyere Cheese
40g Parmesan Cheese
50g Butter
100ml Double Cream
3 Egg Yolks
Cayenne Pepper


  1. Add the cheeses to the hot béchamel and mix in well. 
  2. Mix the butter in thoroughly away from the heat and add the cream. 
  3. Prepare a sabayon with the egg yolks and add to the sauce. 
  4. Adjust the seasoning and finish with a little cayenne.

Monday, 14 October 2013

What's For Dinner? - Herb-Crusted Rack of Lamb

Coming into the winter months now and there is a chill in the air, why not try something different? Lamb is lovely and a rack of lamb is exquisite! Yes it can be quite expensive, but if you are lucky enough to find a butchers that will sell racks of lamb at a good price and of good quality than this is a recipe for you. Generally it is four pieces to a person. A rack generally has 9 bones on it which is suitable for 2 people as the ninth bone doesn't have that much meat on it. This dish is great with some fondant potato and braised cabbage.

If you don't have a rack you could do raised lam chops and serve the stuffing alongside it so you still get all of the flavours but at a fraction of the cost, or for the classic Sunday roast you could cook a leg of lam and serve with the potato the stuffed tomato and the braised cabbage. 

1 Large Rack Of Lamb
Olive Oil


Sprig Parsley
Splash Of Olive Oil
2 Tablespoons English Mustard
Sprig Rosemary
Sprig Coriander
Sprig Thyme
7 Tbs. Grated Parmesan
4 Slices Of Stale Bread

  1. Pre-heat the oven to 204 degrees/ gas mark 6.
  2. Place lamb on cutting board fat side up.
  3. Lightly score the fat layer with a sharp knife.
  4. Next, generously sprinkle the lamb with salt and pepper.
  5. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.
  6. Heat some olive oil in an oven safe pan.
  7. Seal the lamb by holding each side in the oil long enough to develop color.
  8. Transfer the pan with the lamb into the oven and bake for 7-8 minutes.
  9. Prepare the crust while the lamb is cooking.
  10. Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green.
  11. Make sure you don’t overdo it with the olive oil, just a splash.
  12. Pour the mixture into a deep dish (bowl or plate) and set aside.
  13. Remove the lamb from the oven and brush generously with mustard.
  14. Dip the lamb into the crust mixture coating it completely.
  15. Dip several times to ensure an even coating.
  16. Allow meat to rest for a bit.
  17. Place it back into the oven for 3-4 minutes when you’re ready to serve.
* In the picture the lamb is served with stuffed tomatoes: tomato that has been blanched and refreshed and then peel, stuffed with lightly sauteed onion, mushrooms and peppers season with salt and pepper and mix with some chopped herbs.

Thursday, 29 August 2013

Raspberry Macaroons

Raspberries are great, I went foraging recently down along the country lanes and in the bogs and found wild raspberries and black berries growing in abundance.  They are so versatile  so why not have them in macaroons? It's like the saying; when life hands you raspberries, make raspberry macaroons.

150g Egg Whites
100g Castor Sugar
180g Ground Almonds
270g Icing Sugar
Red Colouring

100g Butter
30g Honey
1 Egg
10g Cornflour
50ml Whiskey
50ml Whipping Cream
10g Fine Porridge
100g Fresh Raspberries, Pureed


  1. Whisk the egg whites to a meringue, add the sugar and the rest of the dry ingredients, put in na piping bag and pipe to the size of a €2 coin, allow to restfor 15 minutes before putting int he oven, they should develop a skin on the top.  
  2. For the filling: cream the butter
  3. Whisk the egg and honey, add the cornflour
  4. Heat the whiskey, cream and raspberry puree and pour over the egg mix
  5. Mix in the porridge and whisk in the creamed butter
  6. Bake at 120/150 degrees or gas mark 2-3 for 12-15 minutes 

Thursday, 25 July 2013

Carpaccio Of Beef With Roast Aubergine And Balsamic Vinegar

Its summer, its hot - sometimes, but the past few weeks have been nice so why not try something different?This dish is great a starter or a main course, the only thing is as its raw beef it has to be really high in quality!!! Do not buy it from a supermarket, get it from a butchers.

150ml Balsamic Vinegar  
½ Aubergine        
Parmesan Cheese, For Garnish        
300g Beef Fillet   
Olive Oil
Salt and Pepper   
Crusty Bread To Serve      


  1. Cut Aubergine length ways and crush garlic in its skin. In olive oil sauté the Aubergine and garlic and allow to cool.
  2. Thinly slice the fillet of beef and pound between oiled cling film and arrange on plate.
  3. To serve sprinkle the beef with salt and pepper and drizzle with balsamic vinegar and olive oil.
  4. Arrange Aubergine and garlic on top with some salad leaves. Shave Parmesan over the top and serve with crusty bread.

Friday, 19 July 2013

Passion-fruit Sorbet

I know I haven't written on a while, I started my new job as a pastry chef in a hotel and that has been keeping me so busy. Between that and being without internet for 6 weeks didn't help either.

This recipe is great for the heatwave that we are having and I saw on Groupon this week that they had ice cream makers so if anyone picked one up or if you have one at home already this is great for something refreshing.  You can make ot without an ice cream machine but it will take a little longer but the end result is worth it.

Passion fruit is a favourite of mine it is sweet and tart and the colour is just amazing, this sorbet is great even just by itself!

500ml Water
150g Granulated Sugar
500g Passion-fruit Puree
1 Egg White


  1. Combine the sugar and water and make stock syrup (heated until the sugar is dissolved and the mix has a slight syrup consistency)
  2. Add the puree
  3. Churn and add the egg whites at 0 degrees and churn to -6 degrees

Sunday, 26 May 2013

Different Beef Cuts (Irish)

Living down the country, as of this weekend and seeing the cows in the fields around me, taking it for granted living in the city, you really get to see where your meat comes from. Most people go to the butchers and order the well known cuts; steaks, rib eye, housekeepers cut. But do you really know where the cuts are from? I have here the diagram of the Irish cuts of beef, and this could be good for you internationals as Ireland exports most of its beef!

Rib: Back Ribs, Rib Eye Steak, Rib Roast

Shank: Shank Cross Cut

Short Loin: Porterhouse Steak, T-Bone Steak

Sirloin: Sirloin Steak, Tenderloin Steak

Bottom Sirloin: Bottom Sirloin Roast

Top Sirloin: Top Sirloin Steak

Chuck: Mock Tender Roast, Boneless Top Blade Roast

Brisket: Whole Brisket

Round: Round Steak, Round Rump Roast

Flank: Flank Steak

Plate: Skirt Steak