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!