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

Friday, 26 April 2013

Baileys Bread and Butter Pudding

This is just....mmmmm.... it can't be described using words just sounds, you can make this without the Baileys but you would be really missing out.

Baileys Custard

3 Tbsp Baileys
2 Egg Yolks
75g Castor Sugar
200ml Cream


Chocolate Chips


Butter the bread, I cut off the crusts first for aesthetic purposes but if you would like a more rustic look leave the crust on. Once you have a layer done sprinkle with chocolate chips and repeat the process.

For the Custard: 
  1. Whisk the egg yolks and sugar
  2. Bring the cream to the boil
  3. Cool gently 
  4. Add the cream to the egg yolks and sugar and whisk vigorously
  5. Return to the pot and cook until thickened
  6. Strain.
Then pour the custard over the bread until covered and bake at gas mark 4/180 degrees for 30-40 minutes. If you sprinkle some brown sugar on the top before putting it in the oven it adds a light caramel flavour to the pudding.
Serve then with remaining custard and some whipped creamy - Lovely! 

Thursday, 18 April 2013

Chocolate Sorbet

I haven't posted a recipe in a while, I was finishing up my thesis but now that it is done and dusted how about a treat? With the sudden weather change the sales of ice-cream are starting to rise so why not try out this recipe, perfect for an ice-cream fix. This is a combination sorbet and ice-cream and yet neither, as this recipe has milk which sorbet doesn't have but there are no egg yolks which and ice cream usually has, so it’s almost like a frozen chocolate sauce. But it is really good!

200g Cocoa Powder
500g Dark Chocolate
500g Sugar
2 Litres of Milk


  1. Mix all of the ingredients
  2. Bring to the boil
  3. Cool and churn in and Ice Cream Maker
  4. Enjoy!!

Wednesday, 27 March 2013


Praline is great in ice cream, parfaits even chocolates or to garnish a dessert. It is quite simple to make and you can just store in in an airtight box in a dry area.

200g Caster Sugar
60g Glucose
100ml Water
60g Almonds –Toasted
60g Pistachios – Toasted
60g Hazelnuts – Toasted


  1. Boil the sugar, water and glucose to a caramel stage
  2. Add all of the toasted nuts
  3. Pour out onto a silicone matt and allow to cool
  4. You can then either blitz the praline or break it up into pieces.

You could make popcorn praline by adding cooked popcorn to the praline as it is cooling down 

Sunday, 17 March 2013


Seeing as today is St Patrick's Day, the recipe had to have some green in it, so here you go!

Guacamole is a great accompaniment to chili con carne it is also great with some tortilla chips and dip or even in a chicken wrap.


2 Avocado
Fresh Coriander
3 Tomatoes
1 Chili
Juice of 4 Limes
Lime Zest


Chop the tomatoes and dice the chilies and chop the avocado I half and mash with a fork and add the tomatoes and the chilies with the remainder of the ingredients (for a quicker way remove the avocado from the skin and remove the seed and quarter the tomatoes and roughly chop the chili and place in a food mixer with the remainder if the ingredients.

Wednesday, 6 March 2013

Confit of duck, Lentils A La Crème with a Port Sauce

This recipe is FANTASTIC!, succulent duck with a rich sauce and creamy lentils, its definitely something different and i would recommend that you try it, its not that hard to make and would make ti appear as thought you have Gordon Ramsay-esque skills in the kitchen. This recipe serves 2.

Confit of Duck, Creamy lentils and a port sauce

2 Duck Legs 
Sliced Orange              
½ Tsp Of Nutmeg
3-4 Juniper Berries              
½ Tsp Of Clove
Piece Of Cinnamon            
2 Tsp Of Salt
Piece Of Star Anise             
1tsp Of White Pepper
Course Sea Salt   
Duck Or Goose Fat             
Small Mirepoix   
Piece Of Fresh Ginger


  1. Trim duck legs (fat and knuckle bones).
  2. If liked the thighbone may be completely removed.
  3. Sprinkle with course sea and allow to sit, Prepare all other ingredients
  4. Mix seasoning together and wash the salt from the duck legs and dry thoroughly.
  5. Rub on seasoning and place mirepoix in braising pan and other ingredients.
  6. Place duck on top and cover with melted duck fat.
  7. Gently bring to the boil and place in a low oven for 2-2 ½ hours.
  8. When cooked remove duck from the fat and crisp under hot grill or in hot oven.

Friday, 1 February 2013

Chocolate Beetroot Macaroons

Beetroot is great in salads, in risotto, soup, borscht it can be boiled, roasted, can do almost anything, I love doing sweet savoury, and beetroot has this sweetness to it. This is a classic sweet savoury combination, if you are looking to try something a little different. The only thing is when you are dealing with beetroot you must wear gloves or your hands will be purple for a day or 2.

150g Egg Whites
100g Caster Sugar
180g Ground Almonds
270g Icing Sugar
30g Cocoa Powder

200g Dark Chocolate
180g Whipping Cream
2 Drops of Ginger Extract
400g Unsalted Butter
100g Cooked Beetroot, Finely Grated/Pureed


  1. I would roast it, so preheat the oven to 200/ gas mark 5/6 depending on your oven, wrap the unpeeled beetroot in tin-foil and bake for 45 minutes, if you have a pair of rubber gloves - wear them, having pink/purple hands for the day or two is not fun at all. 
  2. Take them out of the oven and when they are still warm, unwrap the tin-foil and peel the skin of the beetroot, then you can grate it and set it aside, if you want you could puree it to get a smoother texture. Then allow to cool.


  1. Whip the egg whites to meringue and add the caster sugar.
  2. Fold in the dry ingredients
  3. For the filling: whipe the cream and fold in the beetroot puree - check for sweetness, add a pinch of suagr if you think it is necessary.
  4. Bake at 120 degrees/gas mark 2-3 for 12 minutes

Tuesday, 29 January 2013


I love marshmallows, perfect when there is a BBQ going but seeing as this is Ireland it is usually one day during the three months of Summer. Marshmallows are not just perfect for BBQ they complete a hot chocolate for those really cold nights, especially this time for the year.

250g Sugar
250g Glucose
85g Water
12g Leaf Gelatin – soaked in cold water
60g Egg Whites


  1. Make an Italian meringue by bring the first three ingredients to 127’ and cool slightly before adding to the stiffly beaten egg whites.
  2. Add the dissolved gelatin until the mix begins to set
  3. Spread onto parchment paper lined tray with icing sugar on the bottom and the top and allow to set overnight, and then cut into squares, alternatively you could fill a piping bag and pipe into individual shapes. 

Wednesday, 23 January 2013

Sweet Chili Sauce

This isn't your typical sweet chili sauce this one has a kick so be warned!

100ml White Wine Vinegar
70g Castor Sugar
1 Birds Eye Chili
2 Red Chilies


  1. Add the vinegar and sugar to a pot and bring to the boil
  2. Allow to reduce to a caramel stage
  3. Chop/ blitz the chilies and add to the caramel
  4. Bring to the boil again
  5. Take off the heat and allow to cool

Saturday, 12 January 2013

Duck a L'orange

With this dish you could serve either rice or mustard and spinach mash to give a mix of flavours. In the picture is sauteed baby potatoes and stuffed cabbage

Duck A L'Orange (Serves 4)

4 Duck Breasts    
50g Butter
4 Oranges             
200ml Soy Sauce
1 Tsp Ground Cinnamon  
1 Tbs Honey

  1. Zest two of the oranges. Juice three of them, and take the peeled segments from one. When segmenting that last orange, don’t just break it apart by hand - try to cut between the membranes.
  2. Slash the fatty side of the duck breasts in a criss-cross pattern, through the skin and fat so the flesh shows through - best to do this while they’re still chilled as the firm flesh makes it easier to slice neatly.
  3. Mix the orange juice with the zest, cinnamon, honey and soy sauce.
  4. Place the duck breasts in a dish, skin side up, pour over the sauce.
  5. Chill for 24 hours.
  6. Pan-fry the duck, skin-side down, for 10 minutes on a gentle heat (the fat needs to melt and brown).
  7. Drain off the fat and return the meat to the pan, other side down.
  8. Add the orange segments, half of the marinade, and allow to reduce for five minutes.
  9. Remove the meat and whisk in the butter to make a sauce.
  10. Slice breasts attractively - don’t just serve them whole.
  11. Best not to keep the leftover marinade - it’s had raw meat sitting in it for 24 hours. Though you could probably get away with marinating something else in it if used straight away.

Saturday, 5 January 2013

Double Chocolate Mint Chip Cookies

Let’s see cookies… check! Mint….check! Most important loads of chocolate…. Check! Okay let’s start.

300g Dark Chocolate
114g Soft Butter
100g Sugar
90g Light Brown Sugar
4 Eggs, Lightly Beaten
½ Teaspoon Mint Extract
235g Flour
1 Tsp Baking Powder
½ Tsp Salt
200g Mint Chocolate


  1. Melt the dark chocolate
  2. Cream the butter and sugar
  3. Add the eggs and the mint extract
  4. Stir in the melted chocolate
  5. Add all of the dry ingredients
  6. Stir in the mint chocolate
  7. Let the mix rest for 1 hour in the fridge
  8. Preheat the oven to gas mark 4 / 180 degrees
  9. Bake for 12 -15 minutes, and enjoy!