Guacamole

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.

 Guacamole

2 Avocado

Fresh Coriander

3 Tomatoes

1 Chili

Juice of 4 Limes

Lime Zest

Seasoning

Method:

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.

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

Chocolate Sauce

This is a great accompaniment for ice-cream or brownies or chocolate fondant.

1000ml Cream

500ml Milk
600g Chocolate
Vanilla Pod

Method:

1. Add the milk and cream to a pot and bring to the boil
2. Add the vanilla pod and the chocolate and stir until all are fully combined
3. Strain and allow to cool.

Banana Sticky Toffee Pudding

This recipe is great for dinner parties as you can make a lot at one time, it is so indulgent and rich and yet it is surprisingly light with the banana and goes great with some butterscotch sauce and some vanilla ice -cream (homemade or store bought),  I was thought this recipe while on my summer placement, enjoy!

This should make 20-25 portions approx. and can last up to 10 days wrapped well and kept in the fridge, perfect for a party!

300ml Water
16g Bread Soda
333g (Dried) Dates
(you need to soak these ingredients overnight)

333g Bananas
250g Butter
500g Sugar
7 Eggs
500g Self-Raising Flour
3g Mixed Spice
3g Cinnamon
100g Yogurt

Method:


Prep Work:

1. Combine all of the dry ingredients.
2. It may be easier to pulse the date mix quickly just to break them down so you don't have large pieces of dates in the puddings.

1. Cream the butter and the bananas, then add the sugar.
2. Combine the yogurt and the dates. 
3. Add the yogurt mix to the banana/sugar mix.
4. Add the eggs to the mix.
5. Then add the dry ingredients.
6. Mix well and cook at 175/180 degrees or gas mark 4 for 30 mins. 
7. Check it's cooked by using a knife.

Once these are done turn out onto a wire tray and allow to cool. while they are cooking in the oven you can be making the Butterscotch Sauce, now this can be tricky but i'm going to try and explain it as best i can:

This should make about 1 litre, it may seem like a lot but you need some to seal the puddings and then for serving. This dish is such a comfort food dish its perfect for winter. The sauce will also keep in the fridge and can be served with some ice cream it will last up to 2 weeks in an airtight container.

220g Sugar (252g)

64ml Water (96ml)

*64g Glucose

400ml Cream

20g Butter

* i didn't have glucose at home when i made this recipe, if you do fantastic but if you don't im gonna try and explain how to do it and get the same/similar results.

Method:

1. Heat a saucepan on high heat, i have a gas cooker so its more of a direct heat and would give the best results electric stoves tend to remain at a set temperature. But everyone knows how to work in their own kitchen and knows how to use their appliances.
2. Add the sugar, water and glucose to a saucepan, (if you have no glucose add half as extra sugar and half the amount as extra water, i have the measurements above in brackets).
3. Bring this mix to the boil.
4. Cook to a caramel stage, do not stir. 
5. Allow the sugar to completely dissolve in the water.
6. The colour should be reddish-brown, if you go further than this you risk burning the sugar.
7. Once you have reached this stage add the cream, the sauce should slowly begin to thicken.
8. Then add the butter.
9. Allow to cool.
10. Keep stored in the fridge. 

Next Stage:

Keep some of the sauce on the heat and dip the puddings into the sauce the just lightly coat them then return to the tray to cool, this just helps to retain their flavour by sealing them. This also helps to prolong their shelf life, it also gives them a moist appearance. 

And that's it! i really hope you enjoy this recipe, its a winter and party favourite yes the sauce is rich but the pudding itself is so light. I would serve this with some good quality vanilla ice-cream i usually make my own as i love the rich home-made ice-cream flavour. 

What's For Dinner? - Chicken Parmigiana

I was so tempted to title the post "Anyone can cook!" as this is not my own recipe it's my sisters - so all the credit goes to her! She has had dish dish several times, especially in Australia - apparently is a staple on the menu over there. This serves 4

4 Chicken Fillets

4 Slices of White Bread - Bread-crumbed
Salt and Pepper
100g White Cheddar Cheese -Grated
1 Tin of Tomatoes
1 Pinch of Sugar
1 Tsp Fresh Basil
2 Eggs

Method:

1. Preheat the oven to to 190 degrees / gas mark 5
2. Place the chicken on a chopping board and put some cling film over it and using a wooden mallet or a rolling pin, flatten the chicken fillet slightly - don't beat it to a thin strip!
3. Beat the eggs into a bowl and then coat them int he breadcrumbs
4. It would be best to season the bread-crumbs with a little salt and pepper
5. Place a non stick pan on a high heat - NO OIL, and cook the chicken on both sides, til slightly firm
6. Then put on a roasting tray and put in the oven for 7 minutes
7. To make the sauce combine the tin of tomatoes with some salt and pepper and a bit of sugar, then add the fresh basil
8. After the 7 minutes add the sauce to the chicken and cook for a further 7 mins 
9. Then add the cheese and remove from the oven once the cheese is melted 
10. You can serve this with pasta or with a salad during the summer 

Breakfast!

What a lovely day in Dublin today - not!. So I decided why not make the most of a bad day and have a good start... with a good breakfast. I went with the rich option of Eggs Benedict. I made mine without the bacon, but with some homemade basil bread and some poached eggs and Hollandaise it makes the perfect breakfast, just finished off with some sea salt and cracked black pepper. - Yum!

Bread Recipe:

560g Strong Flour
10g Sea Salt
5g Dried Yeast
300ml Luke-Warm Water
20ml Oil
20g Pesto

Method:

1. Add the dry ingredients to the bowl and using the dough hook mix in the combined yeast and water, the pesto. Mix until the dough forms a smooth appearance.
2. Leave to prove in a warm area for 40 minutes or until doubled in size, then form the dough into the desired shape and leave to prove again for 40 minutes or until doubled in size. then cook for 40 minutes in a preheated oven at gas mark 6/ 220 degrees. 

*To check the bread is thoroughly cooked, wen you take it from the oven, knock on the base of the bread and if it sounds hollow it is ready, leave to cool slightly before cutting.


Hollandaise:

This is the french classic accompaniment to most fish dishes, it can be tricky to make but to make it once is all it takes. It goes well with some egg dishes too.

Hollandaise Sauce

114g Unsalted Butter

2 Crushed White Peppercorns

20ml Vinegar

2 Egg Yolks

Method:

1. Place the butter in a heatproof bowl and gently melt in the microwave.
2. Add the eggs, vinegar and pepper to a mixing bowl and using a electric hand blander whiz the egg yolk mixture and slowly add the butter until all combined. 
3. Check the seasoning. Leave at room temperature until needed.

Eggs:

After watching Heston's new show "How to cook like Heston" he made poached eggs on the first episode and I thought yeah I'm gonna have to do something with this using his full proof never fail method. You need a large pot of water a thermometer some eggs. 

Method:

Add the eggs to the almost boiled water approx. 80 degrees and cook for 2 minutes. Then remove and set aside.

Assembly:

Toast some of the bread you have made, (you could be toasting while poaching the eggs). Place the eggs on top then you put some of the hollandaise on top then garnish with some sea salt and cracked pepper, some fresh herbs couldn't hurt too.

Choux Paste

This is the mix you use when you want to make profiteroles, a nice finish to a Sunday roast.

Choux Paste

568ml Water

227g Unsalted Butter

Pinch of Sugar

258g Strong Flour

7/8 Eggs

Method:

1. Place water and butter in a saucepan; bring to the boil until butter has melted.
2. Sieve flour and sugar together, add to the boiling liquid, mixing until fully absorbed and mixture.
3. Cleans itself from the sides of the pan.
4. Allow to rest for five minutes, beat 7 eggs in a bowl, add half the amount to the paste mixture and Combine.
5. Add the remainder of the eggs, beating in until a dropping consistency is achieved.
6. Cover the mixture and allow to rest for five minutes, use as required
7. Pipe onto a baking tray lined with parchment paper at 205 degrees/gas mark 6 for 30-35 minutes

Poached Pears with Raspberry Coulis and some Fresh Strawberries

This dish is really simple and you can have most if it ready before hand, the raspberry coulis will last up to up 5-7 days in the fridge and of course this time of the year raspberries can be expensive you can substitute with strawberries of you want and then serve with some fresh raspberries. Allow 1 pear per person.

Stock syrup is made up of : (This makes 1 litre)
400g Castor Sugar
900ml Water
100ml White Wine
Juice of 1/2 Lemon
2 Vanilla Pods (Optional)

Method:

1. Add all of the ingredients to a saucepan and bring to the boil, this would make a great stock syrup you could have for making sorbet. 
2. For poached pears peel the pears and place in the stock syrup and the longer they are left in the better, allow to come to the boil. 
3. Remove from the heat and leave the pears in the stock syrup.

Raspberry coulis/Strawberry coulis when I make this I usually use frozen as they are available all year round and can be quite inexpensive and then I would serve with fresh fruit of either. 

200g Berries

50g Castor Sugar

50ml Water

Juice of 1/2 Lime

Method:

1. Put a small saucepan on the heat
2. Add the water and sugar and allow to cook down to an almost light caramel colour 
3. Then add the berries and stir well 
4. Add the juice of the lime and allow to reduce
5. Strain (Optional) and set aside

Now in the image I have a sugar basket this can be technical to make;

1. You need to get a small saucepan and add 200g of castor sugar and just enough water to soak up the sugar and put on a high heat
2. It should turn a light caramel after about 3 minutes and then without stirring gentle spin the saucepan to mix all together 
3. There will be a slight burnt scent when you dip the base of the pan in cold water to cool down the caramel
4. Then well oil the underside of a ladle and using a fork dip in the caramel and quickly flick over and back over the ladle (careful the caramel is about 200 degrees if you get in on your skin trust me it is very sore!)
5. It cools very fast and then just carefully twist off the ladle
6. If the caramel becomes to hard to use just put back on the heat and repeat the process

Chocolate Fondant

This is a great recipe for a dinner party as most of the effort and time goes into the prep then all you have to do is  put it in the oven what could be easier? The finished product looks great and to finish off the dish you could serve it with some really good quality ice -cream or home-made ice-cream (I say good quality because, I have found that the cheaper ice-creams have a really sweet flavour and the moderately expensive ice-creams have a rich creamy taste.)

500g Unsalted Butter
2 Tsp Cocoa Powder (For Dusting)
50g Good Quality Chocolate (70% Cocoa)
1 Egg
1 egg Yolk
60g Castor Sugar
50g Plain Flour

Method:

1. Pre-heat the oven to 160/ gas mark 2-3
2. butter to ramekins, dust liberally with cocoa powder
3. Slowly melt the chocolate and butter over a ban marie
4. Take off the heat and stir until smooth and combined, leave to cool for 10 Minutes
5. Whisk the egg, the egg yolk and sugar until pale and thick
6. Add the egg to the chocolate mixture and then fold in the flour
7. Divide into two ramekins and bake for 12 Minutes.

*In the photo the chocolate fondant is served with; chocolate sauce, pistachio sauce, pistachio ice-cream and some lightly roasted pistachio nuts

What's for dinner? - Chicken and Roasted Baby Potatoes

This is a great dish with little washing up which is always a bonus. What you do is seal the chicken on a pan and put it on a roasting tray and add the sauce you made earlier and put the chicken in the oven. Most of the washing up will be done before the food goes in the oven leaving you with two roasting trays.

This recipe serves 4.

4 chicken fillets

10 mushrooms

5g castor sugar

Salt and pepper

Sauce;

Chopped tomatoes (2 tins)

Handful of fresh basil

Pinch of sugar

Pinch of salt

Pinch of pepper 

1 tsp dried chillies

Method;

1. Put a saucepan in a high heat
2. Add the salt, pepper, sugar and basil to a saucepan
3. After 3 minutes add the tomatoes 
4. After 2 minutes add the chilies
5. There is no need to add tomato puree to this sauce as it will reduce in the oven.
6. Preheat the oven to gas mark 5/ 190 degrees 
7. Place the chicken on a roasting tray
8. Add the sauce
9. Cook for 20 minutes 

For the potatoes:

1. Par boil some baby potatoes 
2. Cut in half and colour on a grill pan with no oil at first
3. When the pan is quite hot and the potatoes begin to colour add some oil
4. Then place on a roasting tray and cover the base of the potatoes in chicken stock (optional) 
5. Cook for 30 minutes at gas mark 5/ 190 degrees 

Panna Cotta

This is an easy dessert to make and looks great this recipe should make 6, it will last up to 4 days in the fridge depending on the freshness of the cream and milk used of course.

1 Vanilla Pod
400ml Light Cream
(or you could use 300ml light cream, 100ml whole milk)
100g Castor Sugar
2 Gelatine Leaves

Method:

1. Line 6 moulds with cling film
2. Soak the gelatine leaves in COLD water (until soft)
3. Pour the cream into a pot with the vanilla pod and the castor sugar
4. Bring to the boil
5. Remove the pan from the heat, remove the vanilla pod
6. Squeeze off the excess water from the gelatine
7. Add the gelatine to the cream mix
8. Strain and put into the cling moulds 
9. Leave to set in the fridge for 2-4 hours
10. You could serve with some fresh berries and some lemon shortbread, even some coulis alongside 

What's For Dinner? - Chili Con Carne

I love making this dish, it is great if you have no time at all, it can be made the night before and to be honest it has more intense flavours if it is made in advance. You can edit the spices in it to make it hotter or milder, you can serve this with just boiled or steamed rice or with some cous-cous. As it is a night before dish it means you could bring this for your lunch, if you didn't have lunch facilities or if you want something more substantial. Serves 6

Chili Con Carne

1 Green Pepper

1 Red Pepper

3 Chillies

1 Red Onion

4lb Lean Steak Mince

1 Tin Of Red Kidney Beans

1 Tin Of Tomato Puree

1 Tin Of Chopped Tomatoes

Cumin (Ground)

Chilli Powder

Cayenne Powder

Basil

Oregano

Crushed Jalapenos (Optional)

Crushed Chillies (Optional)

Seasoning

Method:

1. Dice the peppers and the onions and fry off in a large deep pan, when they are softened add the mince and cook throughout.
2. Add the chillies (diced, de-seeded, cut carefully!!!) add the palm-ful of cumin, chilli powder, a pinch of cayenne, palmful of basil and oregano.
3. Add the tin of tomatoes and the tomato puree, the kidney beans and allow to cook for 40 minutes at a medium temperature.
4. Allow to marinade over-night, and serve with warm tortillas and a fresh leafy salad.

What's For Dinner? - Meatballs

For todays dinner we have Meatballs in a chili and tomato sauce with wholewheat pasta. This sauce recipe isgreat you can make a large batch of this and freeze it, so you wouldn't have to make it the next time. It can be a bit spicy with the chili but don't worry you can change it to a plain tomatoe sauce if you want. This serves 4

Meatballs:

500g Good Quality Minced Beef

60g Mozarella Cheese

Salt and Papper

1/4 Of a Green Pepper Finely Chopped

1 Egg

Sauce:

1 Tin of Tomatoes

1 Tin of Tomatoes and Chili

Handful of Basil Leaves

Pinch of Sugar

Salt and Pepper

Optional:

Carrot

Onion

Peppers

Courgette

Method:

1. Make the sauce first and let the flavours come together, heat a small saucepan and add the salt pepper and sugar and the basil leaves when they start to sizzle add the tin of tomatoes and allow to reduce, check the seasoning and leave to one side.
2. For the meat balls make bite size pieces and roll in flour this hepls to keep them together on the pan.
3. I like to cook mine in the oven at gas mark 6/200 degrees for about 40 minutes which means you don't have to watch them on the pan, when they are almost cooked about 30 minutes I add the sauce and I allow it to reduce for the final 10 minutes. When you have added your sauce you could cook your pasta that way everything s ready at the same time.