Marshmallows

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

Method:

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. 

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

Method:

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

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

Method:

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.

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

Method:

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!

Mince Pies

This is a great Christmas treat, as a gift idea or if you wanted to make them instead of buying them this mix will make over 36 mini minced pies and the cost will minimal as most of the ingredients would be what you have at home already: flour, eggs, sugar, butter all you need to have in stock is a jar of minced meat.

                                              Ingredients;

1kg Sweet Pastry

1 Jar of Mince Meat

Frangipane: equal quantities of ground almonds, whole eggs, sugar, butter. 

I used 200g of each which made the 36 minced pies.

Method: 

1. Preheat the oven to 200 degrees/gas mark 6.
2. Make the sweet pastry as described in the recipe below, leave for 30 minutes before using.
3. Grease the tray and then line, I used a tian ring to cut out the bases, its lines the try and leaves a small rim in which to in-case the pie. 
4. Then I put a small teaspoon amount of the mincemeat on each of the cases and then top with some frangipane, you only need a teaspoon as this will expand. 
5. Then you pop the whole tray in the oven for 15 to 20 minutes until golden and then set aside to cool, arrange on a plate and dust with icing sugar, there you have it mini homemade mince pies. 

Pommes Fondant (Stock potatoes)

This recipe is great is you want a change for your Sunday dinner, The prep time isn't that much but the flavours are great!, I have decided to use these in the Christmas dinner this year, they never disappoint  This recipe is for about 8-10 People 

Pommes Fondant (Stock potatoes)

1.5kg Potatoes, Turned

250ml Clarified Butter

500ml Chicken Stock

Salt

Cracked peppercorns

Chopped Parsley

Method:

1. Toss the potatoes in the butter until coloured
2. Cover 2/3 with chicken stock and place in the preheated oven 220/ gas mark 7 for 45 minutes
3. Brush with melted butter halfway through cooking
4. Arrange on vegetable dishes and brush with melted butter and garnish with chopped parsley

Christmas Cake aka Fruit Cake

This is a classic in many Irish homes around the 8th of December homes will be filled with the smells of Christmas cake, the fruits, the spices, the alcohol. The cake is then offered to every visitor that walks in your door over Christmas, it is a shout out to Old Irish Traditions! In my family it isn't so much about the eating of the cake but stirring the batter and making a wish, it is a tradition we have been doing for as long as I can remember - that to me makes the Christmas cake.

454g Butter
454g Soft Brown Sugar
113g Currants
623g Sultanas
623g Raisins

170g Cherries
56g Dried Apricots
56g Ground Almonds
510g Plain Flour
8 Eggs
56g Dates
1 Tsp Mixed Spice
1 Tsp Cinnamon
113g Mixed Peel

Method:

1. Cream the butter and the sugar, 
2. Beat 6 eggs in a bowl and add to the batter, alternating with half of the flour and make a batter
3. With the other half of the flour, cut all of the fruits in half; dates, apricots, cherries and mix through the flour
4. Add the fruit to the batter and the rest of the ingredients 
5. Adjust the consistency with whiskey
6. Leave to sit overnight 
7. Cook for 3.5 hours at gas mark 2/150 degrees 
8. Decorate with almond paste or marzipan, then with either royal icing or fondant

Gateaux Mille Feuille

This is a custard slice they aren't normally known by their french names. you can alter this to just creme Chantilly and by adding some coffee essence to the fondant and make a coffee slice. there are no measurement below because its all up to you, these are the ingredients but the sizes you want or the amount of fillings you want is entirely up to you!

Gateau Mille Feuille

Puff Paste Trimmings

Crème Patisserie

Raspberry Jam

Boiled Apricot Jam

Fondant Icing

Chocolate

Method:

1. Cut the cooked paste into three even pieces, spread two layers with a light coating of jam. Spread an even layer of pastry cream on the first piece, place the second piece on top, repeat the process once more, finally placing the final layer on top with the reverse side up.
2. Brush with boiling apricot glaze; allow to cool, pour a thin layer of fondant over the top, using a palette knife spread evenly over the top taking care not to draw crumbs through the icing.
3.  Pipe lines of chocolate on top the length of the piece, using a small knife, draw the fondant and chocolate backwards and forwards at even spaces, thereby creating a marbled effect on top.
4. To create the design (its called feathering) get a matchstick and before the mix sets run it against the chocolate piping. 

Pecan Pie

Like the lemon tart this can be made in a large mould or divided out into tartlets, which are easier to serve but can me more time consuming to prep.

Pecan Pie

1 lb Sweet Pastry

250g Pecans

125g Hazelnuts

250g Brown Sugar

½ Large Spoon of Golden Syrup

2 Tablespoons of Brandy

100g Butter

3 Eggs

Method:

1. Melt sugar, syrup, brand and butter over bain maire, mix eggs, vanilla and salt together. Beat egg, mix into cooled syrup and fold in roughly chopped nuts.
2. Line a 9 in. flan ring with sweet paste.
3. Pour on the pecan mixture. Bake 190 degrees/ gas mark 5 for 45-50 mins.

Creme Patisserie

This is more like the custard you would make for strawberries and custard. it does have custard powder in it other variations have only egg yolks but the can often result in sweet scrambled egg if not done properly. This makes a rich custard with the butter. This recipe would serve 4.

Crème Patisserie

1 ltr Milk

200g Sugar

80g Custard Powder

50g Butter

8 Egg Yolks

Method:

1. Place milk and vanilla in a large saucepan and bring to the boil.
2. In a separate bowl beat in egg yolks and sugar until a ribbon is formed when whisk is lifted from the mix.
3. Work in the custard, taking care not to over mix.
4. Strain and Pour the boiled milk onto the egg mixture, whisking quickly in order to avoid lumps forming.
5. Return the mixture to a clean saucepan, place on a simmering heat and cook until the mixture boils and becomes thick and leaves the sides of the pan, it is important to whisk thoroughly while the mixture is being cooked Pour into a clean bowl, sprinkle with caster sugar, cover and allow to chill prior to use.