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Wednesday, 12th July 2017

Like Mammy used to make- stuffed Pork Steak was always a treat for Sundays in my youth.

ingredients (for 4 to 6)

- 2 X 350g (12 oz.) Pork Steak

- 350g (12 oz.) Streaky Rashers

- 2 medium Onions

- 2 Sticks Celery

- 175g (6 oz.) Breadcrumbs

- 1 teaspoon Fresh Chopped Thyme

- 110g (4 oz.) Butter

- 2 Eating Apples.

method

Make the Stuffing: Chop 110g (4 oz.) of the rashers in little dice and fry until crisp. Put to one side. Peel and finely chop the onions and the celery. Fry these in the rasher pan on a low heat for 10 mts until soft. Toss these into a bowl and add in the remaining butter (melted) the cooked rashers, the breadcrumbs and the chopped thyme. Season these with black pepper and salt , mix well together and test the seasoning. Let it cool.

Make the Apple Sauce: Peel and chop the apples and

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Wednesday, 12th October 2016

Monkfish is surprisingly good when cooked this way. The flesh is a great foil for the spices.

ingredients

- 1 Kg (2 lbs) Monkfish

- 1 large Onion

- 4 Cloves Garlic

- 1 tablespoon Sunflower Oil

- 2 tsps Grated Root Ginger

- 1 teaspoon Chilli Powder

- 2 teaspoons Turmeric

- 1 tablespoon Soy Sauce

- 1 teaspoon Brown Sugar

- grated juice and rind of 1 Lemon

- 4 tablespoons Peanut Butter

method

Slice the onion thinly, chop the garlic and with the grated ginger, sweat these in a pot with the sunflower oil for 10 minutes or so on a very low heat until soft. Stir in the chilli, turmeric, soy sauce, brown sugar and lemon juice and then add the peanut butter. Stir well together on a low heat and leave to cool a little.

(This is your Saté sauce)

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Wednesday, 5th October 2016

This recipe, which came from America is terrific with fresh Walnuts and great with vanilla icecream.

ingredients

Pastry:

- 175g (6 oz.) Flour

- 90g (3 oz.) butter

- 3 tbs. water

- 1 Egg

Filling:

- 225g (8 oz.) Golden Syrup

- 110g (4 oz.) Brown sugar

- 2 Eggs

- 1 tsp Vanilla Essence

- 110g (4 oz.) Butter(melted)

- 110g (4 oz.) Walnuts

method

(You will need an 8" tart tin).

First make the pastry, either by rubbing the butter into the flour by hand or in a food processor. Add the water to bind. Let this pastry rest for 30 minutes then use it to line an 8" tart tin. Be sure to allow a generous overlap to allow for shrinkage. Line with tinfoil and something to weigh it down and bake it blind in a moderate oven (Gas 6, 200 C, 400 F) for 10 to 15 minutes until it is firm.

Take off the foil, paint the inside with a beaten

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Wednesday, 28th September 2016

I recently had to cook this for a party of critical French ladies here in France. They were charmed so lets bring it back.

Ingredients

- 175g. Unsalted Butter (Melted)

- 12 slices White bread

(Crusts Removed)

- 275ml. Milk

- 275ml. Cream

- 1 tsp. Vanilla Extract

- 6 eggs

- 75g. Caster Sugar

- 75g. Sultanas

- Small Glass Baileys (Optional)

Method

You will need an ovenproof dish 3 pints capacity.

Pre-heat the oven to Gas 1, 140C, 275F.

Paint the inside of the dish with a little of the butter.

Whisk the eggs, the sugar and the vanilla together and then beat in the milk and the cream (and the Baileys if you are using it).

Dip the bread in the butter and line the bottom of the dish with this. Sprinkle over some of the sultanas and pour in some of the egg mixture to cover.

Repeat with another layer of bread dipped in

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Wednesday, 21st September 2016

Another classic French recipe and one that should be revived for a much neglected fish.

ingredients (for 2)

- 700g (1? lbs) Ray Wing

- 60g (2 oz.) Butter

- 2 Tablespoons White Wine Vinegar

- 2 teaspoons Capers (Chopped)

method

Before you cook the ray it is a good idea to soak it for about 30 minutes in some salted water. This removes the slight ammoniac smell which can put you off. Don’t let it. It is a delicious fish and well worth cooking.

Use a large flat pan and lay the fish in this. Cover with cold water and bring up to a gentle boil. Simmer it gently for 15 minutes then lift the fish from the pan and lay it on a board. Remove the skin and then lift the cartilaginous bone off the fish. Then turn over the fish and remove the skin from the other side.

It is

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Wednesday, 7th September 2016

- 60g (2 oz.) Butter

- 110g (4 oz.) Smoked Streaky Rashers

- 2 med Onions

- 150g (5 oz.) Mushrooms (Forest Mix Fancy Fungi if possible)

- 200g tub Creme Fraiche

- 2 Fillets Smoked Mackerel

- Fresh Black Pepper

method

Melt 30g of butter in a pan. Chop the rashers and cook in the butter until coloured and crisp. Turn down the heat. Chop the onion finely, add to the pan and cook covered until they are soft. Slice the mushrooms, add to the pan and cook briskly for 3 to 4 minutes. Meanwhile shred the smoked mackerel with your fingers, be sure to discard any bones.

Add the Créme Fraiche to the pan and bring to a simmer. Add a tablespoon of water (or two) from the boiling Pasta. Season well with plenty of black pepper (no salt). Stir in the shredded mackerel andd serve.

cherry tomato

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Wednesday, 31st August 2016

Not for everyday this but I had a reader ask how to cook it were she lucky enough to get one.

This was the way my mother would tackle it.

ingredients (for 6 to 8)

- 1.5 to 2 kg (3 to 4 lb) Sirloin - Roast of Beef

- 2 tablespoons Olive oil

- 6 Cloves garlic (optional)

- Salt and Black Pepper

- 1 tablespoon flour

- 1 glass red Wine

- 1 cup water

Give yourself at least 2 hours before the meal

method

Preheat the oven to 220C, 425F Gas 7.

Rub the meat all over with the olive oil and season with the salt and pepper. Put this into a heavy roasting tin and scatter around the cloves of garlic. Put into the oven and cook at this temperature for 30 mts. Then lower the oven to 160C, 325F, Gas 3. Continue to roast at this temperature at 10 mts to the 500g (pound) for rare;

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Wednesday, 17th August 2016

Using the almond in this recipe makes it much easier than a lemon tart but it still packs in the lemon flavour.

ingredients

Pastry:

- 150g Flour

- 75g Butter

- 1 Egg

- 1Half egg shell of water

Filling:

- 3 Eggs

- 175g Icing Sugar

- 3 Lemons

- 110g Melted Butter

- 100g Ground Almonds

- 2 Tablespoons Flaked Almonds.

Method

Make the pastry either by rubbing in by hand the flour and butter or in a food processor. Bind with the egg and the water. Let this rest for 30 minutes and then line a tart tin with the pastry. Cover this with baking paper and bake it blind for 15 to 20 minutes.

Whisk the eggs and sugar together. Mix in grated rind, melted butter, ground almonds and lemon juice. Pour into pastry shell. Sprinkle over the flaked almonds.

Bake for 25/30 minutes at 200C

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Wednesday, 10th August 2016

A good summer chicken dish as most of the cooking happens in the stove.

ingredients

- 1 large Chicken.

- 175gr. Breadcrumbs

- 2 cloves Garlic

- Olive oil for frying

- 1 med Onion

- 3 Red peppers

- 1 tbsp white wine vinegar

- 1 teaspoon sugar.

- 2 tablespoons Olive oil

- 12 stoned Black Olives

Method

Chop and crush the garlic and add to the crumbs. Put this to one side.

Joint the chicken; remove the legs and divide into thigh and drumstick. Remove the breasts and wings in one piece and then divide in two, (alternatively you can buy appropriate chicken pieces). Fry these pieces in hot oil until brown on all sides. Put to one side.

Slice the onion thinly, cut the pepper in half and discard the seeds, then slice it in thin slices also. Cook the onion and pepper together in a little olive oil in a covered pan for 10 to 15 mts. on a low

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Wednesday, 27th July 2016

Crumble has become very popular here in France over the last few years and my French guests love this one particularly. It is worth while searching out some fresh Apricots for this.

ingredients

- 12 Apricots

- 90g (3 oz.) Sugar

- 60g (2 oz.) Slivered Almonds

Crumble

- 124g (4 oz.) Flour

- 90g (3 oz.) Sugar

- 125g (4 oz.) Ground Almonds

- 175g (6 oz.) Butter

method

Halve and slice the apricots and

discard the stones. Put the sliced apricots in the bottom of an oven proof dish and sprinkle over the sugar.

Mix together the flour, sugar and the ground almonds and rub in the butter or whizz together in a food processor. Spread this mixture evenly over the peaches and sprinkle the slivered almonds on the top.

Bake this at Gas 6 200C 400F for 20 minutes then turn down the oven to 180C 350F Gas 4 and cook for another twenty minutes.

Serve warm or hot

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