Saturday, 22nd September 2018
Social media Waterford Today on Twitter Waterford Today on Facebook

Wednesday, 27th August 2014

My daughter Caitriona produced these for me last year and I think they are the very Caviar of Hamburgers and this is how I cook mine all the time now.

ingredients

- 400g Minced Beef

- 1 Large Onion - 3 Cloves garlic - Salt and Pepper - Teaspoon Dried oregano - 2 Tablespoons Soy Sauce - 2 tablespoons bread crumbs

method

Peel the onion and then reduce it to as fine a puree as you can in a liquidizer or chop finely by hand. Fry this gently for at least 20 minutes until the onion is sweet. Let this cool.

Mix together the onion puree with the beef, and all the other ingredients and make it into 8 patties, flatten these well with your hands. Cook these either on a barbecue, or on a grill pan or under a hot grill, if you can char them a little on the outside it

Read More »

Wednesday, 20th August 2014

This is worth searching out for fresh Apricots if you can find them, if not some tinned ones are a not too bad substitute.

ingredients

(For a 12ins tart or quiche tin)

Pastry;

225g (8 oz.) Flour

110g (4 oz.) Butter

1 Tbs Caster Sugar

1 Whole Egg

Filling:

225g (8 oz) Butter (preferably unsalted)

225g (8 oz). Caster Sugar

225g (8 oz) Ground Almonds

4 Eggs

12 fresh Apricots

2 Tbsp Slivered Almonds or Pine Nuts

4 tbs. Apricot Jam

method

Blend the butter with the flour and sugar in a food processor. Add in the egg and work until it forms a ball. Chill this in the fridge for 30 minutes Blend the butter and the sugar for the filling in the bowl of a food processor until light and creamy.

With the motor running drop in the eggs and the ground almonds. Roll the pastry out and use this to line the flan tin. It

Read More »

Wednesday, 13th August 2014

This is worth searching out for fresh apricots if you can find them, if not some tinned ones are a not too bad substitute.

ingredients

(For a 12ins tart or quiche tin)

Pastry;

225g (8 oz.) Flour

110g (4 oz.) Butter

1 Tbs Caster Sugar

1 Whole Egg

Filling:

225g (8 oz) Butter (preferably unsalted)

225g (8 oz). Caster Sugar

225g (8 oz) Ground Almonds

4 Eggs

12 fresh Apricots

2 Tbsp Slivered Almonds or Pine Nuts

4 tbs. Apricot Jam

Method

Blend the butter with the flour and sugar in a food processor. Add in the egg and work until it forms a ball. Chill this in the fridge for 30 minutes Blend the butter and the sugar for the filling in the bowl of a food processor until light and creamy.

With the motor running drop in the eggs and the ground almonds. Roll the pastry out and use this to line the flan tin. It

Read More »

Wednesday, 6th August 2014

This is a favourite way of cooking Mussels, the risotto rice is a great foil for the mussels and absorbs a lot of their flavour.

INGREDIENTS

(Will serve 4/6 as a hefty starter or 4 as lunch)

- 2 kg Mussels in the shell

- 1 glass White wine

- 2 cloves garlic

- 50g. Butter

- 1 med onion

- 250g. Arborio rice

- 750 ml fish stock

- 50g piece fresh parmesan grated

- 2 tablespoons cream.

METHOD

Scrub and beard the mussels and put them in a large pot with the white wine and the peeled and chopped garlic. Put a lid on the pot and cook these until all the mussels have opened. Strain off the juices through a fine cloth and reserve, remove the mussels from their shells and reserve also. You may keep some in the half shells as a garnish.

Peel and chop the onion finely and

Read More »

Wednesday, 30th July 2014

Here's hoping the weather is good enough to barbecue! Because the charcoal is such an intense heat it is a great idea to marinade your meat of fish in something before you put it on the grill. Here are a few suggestions.

Barbecuing is a short intense smoky method of cooking. If you want to get any other flavours other than smoke into whatever you are barbecuing you have to do this by way of marinades

Greek Marinade

- 2 Lemons

- 8 Tablespoons Olive Oil

- 1 Clove Garlic-finely chopped

- Salt and Black pepper.

Grate the zest from the lemon and mix this and the juice with the other ingredients. Marinade for an hour or two.

This is particularly good with lamb and chicken. Works well with fish and gives a surprising twist to pieces of beef steak.

Morroccan Marinade

- 1 Tablespoon Red wine Vinegar

- 2 Tablespoons

Read More »

Wednesday, 23rd July 2014

Irish Smoked Salmon is of such excellent quality that we should use it frequently.

It has a wonderful flavour when cooked as well as eaten raw and is very good in this recipe.

ingredients

- 2 Shallots finely chopped

- 300ml milk or Fish Stock

- 90g Butter

- 90g Flour

- 1 bunch Fresh Dill (good but not essential) chopped

- Juice of 1/2 lemon

- 250g Smoked salmon well chopped (trimmings will do)

- 5 Large Eggs

- Salt and pepper

Will serve 3 as a main course, 6 as a starter. To cook you will need an oven proof dish of at least 2 litres capacity. Preheat the oven to 180C, 350F, Gas 4

method

Soften the shallot gently in a pot with 60g of the butter. When they are soft add the remaining 30g of butter and then stir in the flour. Let this cook for a minute then add in the milk or stock. Whisk this well together

Read More »

Wednesday, 9th July 2014

One of the best and simplest ways of cooking Scallops is given a little Irish twist when served with a potato cake to soak up the delicious buttery juices.

ingredients

- 225g cold mashed Potato

- 2 Eggs and 1 Egg yolk

- 100g fine breadcrumbs

- 8 Large or 12 med. Scallops

- 100g Butter

- 2 cloves garlic (crushed)

- 2 Tablespoons. White wine.

method

First make the Potato Cake:

Mix the potato with the egg yolk and then dip your hands in flour and make into 4 potato cakes. Beat the 2 eggs and dip the cakes in this and then in the breadcrumbs. Fry on both sides in hot oil until brown and crisp on the outside but still soft and creamy inside. Keep these warm.

Trim the scallops if necessary and if they are large slice in two laterally. Melt an ounce of the butter in a pan and fry the scallops in this

Read More »

Wednesday, 2nd July 2014

One of the best and simplest ways of cooking Scallops is given a little Irish twist when served with a potato cake to soak up the delicious buttery juices.

ingredients

- 225g cold mashed Potato

- 2 Eggs and 1 Egg yolk

- 100g fine breadcrumbs

- 8 Large or 12 med. Scallops

- 100g Butter

- 2 cloves garlic (crushed)

- 2 Tablespoons. White wine.

method

First make the Potato Cake:

Mix the potato with the egg yolk and then dip your hands in flour and make into 4 potato cakes. Beat the 2 eggs and dip the cakes in this and then in the breadcrumbs. Fry on both sides in hot oil until brown and crisp on the outside but still soft and creamy inside. Keep these warm.

Trim the scallops if necessary and if they are large slice in two laterally. Melt an ounce of the butter in a pan and fry the scallops in this

Read More »

Wednesday, 25th June 2014

This is my favourite recipe for Lamb Cutlets and one that I have often cooked in Restaurants in Waterford over the years.

You can also barbeque the cutlets with this coating with delicious results

ingredients (for 4)

- 8 lamb cutlets

- 4 tbsp. dijon mustard

- 1 tbsp. balsamic vinegar

- 2 tsp. chopped fresh rosemary

- 2 cloves garlic crushed/ chopped.

- 1 bunch scallions

- 1 onion

- 60g (2 oz.) butter

- 2 tbsp. crème rraiche

method

Mix the mustard, vinegar, crushed garlic and rosemary into a paste. Reserve 1 tablespoon for the sauce. Use the rest to coat both sides of the cutlets. Let them rest in this for at least an hour before cooking.

Chop the scallions and onion finely. Sweat these in the butter in a covered pot on a low heat for about 10 to 15 minutes. Add the crème rraiche to the pot and the reserved tablespoon of mustard mix. Bring it back to

Read More »

Wednesday, 18th June 2014

This is a simple and very delicious recipe which, provided it is not overcooked, delivers moist and well flavoured fish with the bite of capers.

ingredients (for 4)

- 1kg. Hake or Cod

- 175g. Fresh Breadcrumbs

- 175g. Butter

- 1 tbs. Capers

- Bunch fresh Parsley

- Bunch fresh Fennel

- 1 Lemon to serve

method

Divide the fish in 4 fillets and examine it carefully for bones. Extract any you find with a small pliars or tweezers.

Put the crumbs with the parsley and most of the fennel into a food processor and process until the herbs are finely chopped and mixed through the crumbs. Add 120g. of the butter and process it with the crumbs until you have a pale green paste. This can all be done without a processor by mixing the chopped herbs with the crumbs with melted butter.

Chop the capers and mix with the remaining 50g. of butter and the remaining

Read More »

Facebook

Letters to the Editor

  • Waiting can be bad for your He...

    When the latest statistic that waiting times for patients had risen to their highest level yet, there can't have been too many people that were surprised.There are now over 700.000 people on waiting lists with over 50.000 of them children. That so many people are waiting for treatment in one of the most developed economies in the world is truly frightening. Of course you can take into account the underfunding of the health sector during the economic downturn but it still wouldn't fully explain why so ma …

    read more »

Weekly Poll