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

Wednesday, 11th June 2014

Asparagus season is with us again, a little later in Ireland than it is here in France. There is no doubt that Hollandaise and Asparagus were a marriage made in heaven so now that Eggs and Butter have been reprieved this is a good time to enjoy the match.


- 400g fresh asparagus

- 1 Tablespoon white wine Vinegar

- A Grating of black pepper

- 3 egg yolks

- 200g butter

Read More »

Wednesday, 11th June 2014

Fill a large frying pan with water and put it on to boil, sprinkle in some salt.

Hold each piece of asparagus in your hand with one hand on the end and the other hand half way down. Break the asparagus and discard the woody end.

Once the water is boiling put in the asparagus and cook for 4-5 mins. test a small piece of the end - it should rightly be crunchy and juicy.

Put the three egg yolks and the vinegar in a bowl and melt the butter in a small pot. Now pour on the melted butter very slowly beating the yolks all the time. (A Hand held beater is very useful here) If the sauce is very thick you should thin it with a little boiling water.

Drain the asparagus and pour the sauce over it just before serving.

Variations on

Read More »

Wednesday, 4th June 2014

I got this recipe from Caroline Conran, a neighbour of mine in the Languedoc who has just written an excellent cookbook

of the food of the area called Sud de France.

ingredients (for 4)

- 1 Kilo Monkfish

- 1 Leek washed peeled and sliced

- 1/4 Bulb Fennel, sliced

- 4 Cloves garlic, peeled and sliced

- Sprig Thyme,

- 2 Tablespoons Olive Oil

- 12 slices of French Bread

- 250 ml White Wine


- 3 Fat Cloves Garlic

- 2 Egg yolks

- 2 teaspoons Dijon Mustard

- 250 ml. Olive Oil

- 250 ml Sunflower oil


First make the Aioli. Grate or mash the garlic with a little salt. Put into a bowl with the egg yolks and mustard. Dribble in both oils in slowly as for mayonnaise.

Heat the oven to 180 C Now skin and fillet the monkfish and cut each fillet into even pieces- about 3 or 4 pieces per person, reserve the skin and bones. Sweat the leek fennel and garlic gently

Read More »

Wednesday, 26th March 2014

This is a lovely variation on the classic Leek Soup. There is eating and drinking in this and it would make a great lunch with some brown bread.


- 4 Leeks

- 2 med Onions

- 2 med Potatoes

- 50g. Butter

- 450ml. vegetable or chicken stock (or water)

- 225g. Smoked Haddock


Discard any coarse or brown leaves from the leeks. Cut them into slices and rinse well under running water. (It is important with leeks to rinse them well as grit tends to hide in between the layers of skin).

Peel and chop the potatoes and onions into dice and sweat them with the leeks and the butter in a heavy lidded pan until soft. Add the stock, bring back to the boil and liquidise. Taste for seasoning, and add salt and pepper.

Poach the Smoked Haddock for about 5 minutes until just cooked. Take out of the water and leave to

Read More »

Wednesday, 19th March 2014

Nothing beats a good stew, in France they have their Bourguignons and their Daubes but there is nothing better than a good Brown Stew

especially when made with Stout.


- 1 kg (2lbs 4oz.) Shin Beef

- 6 Rashers Streaky Bacon

- 5 Tablespoons Well Seasoned Flour

- Olive Oil for cooking

- 4 Medium Onions (peeled and cut in chunks)

- 500g (1lb. 2 oz.) Carrots (peeled and cut in rounds)

- 4 Bay leaves

- Good Sprig Thyme

- 225 ml ( 8oz.) Red Wine (or Guin ness or water)

- 2 tablespoons Worcestershire Sauce

- 2 teaspoons English Mustard

- 600ml (1pt) Beef Stock (made with a Stock Cube will do)

- Heavy grating Black Pepper


Cut the beef into large bite sized pieces and toss in the seasoned flour. (Keep any remaining seasoned flour). Fry these in olive oil in batches until they get brown and crusty. Put these into a large casserole.

Chop the rashers into pieces and fry in the oil until crisp. Add

Read More »

Wednesday, 12th March 2014

I'd bet there are a few others out there who remember this! It is a terrific dessert, make it some Sunday when you have a bit of time.

ingredients (serves 6)

- 150g (5oz.) Fresh White Breadcrumbs

- 1 tablespoon Sugar

- 1 teaspoon Vanilla Extract

- Grated Rind of 1 Lemon

- 450ml (1 pt.) Milk

- 60g (2 oz). Unsalted Butter (melted)

- 4 large Eggs

- 2 tablespoons blackberry or raspberry jam (sieved)

- 4 Tablespoons Caster Sugar


Put the breadcrumbs, sugar, vanilla, butter and lemon rind in a mixing bowl.

Bring the milk to the boil, beat in the yolks of the 4 eggs off the heat and stir into the bowl.

Butter an oven proof dish of 1.5 ltr.(3 pt.) capacity and pour in this mixture.

Set the oven to Gas 4, 175C, 350F and bake at this temperature until just barely set (about 20 mts).

Warm the jam and spread it gently over the surface of the cooked

Read More »

Wednesday, 5th March 2014

Here is another recipe for pancakes. This time as a savoury dish for your tea.


For the Pancakes:

- 225ml (1/2 pt.) Milk

- 90g (3 oz.)Melted Butter or 6 Tbs sunflower or olive Oil

- 2 Eggs

- 110g (4 oz) Plain Flour

- Pinch of salt

For the filling:

- 400g. Smoked Cod or Haddock

- 450mls. Milk

- 75g. Butter

- 4 Scallions

- 75g. Flour

- 110g. Mature Cheddar.


First make the Pancakes. Sift flour and salt into bowl. Make a well in the centre. Break in the eggs. Beat the eggs in the well gradually incorporating the flour. Add in the milk and the oil beating all the time. Or Liquidise all the ingredients together.

Let the batter stand for 30 mins. If possible. Heat a non-stick or well seasoned pan and grease lightly. Pour a small amount of batter onto the pan, just enough to cover the base. Brown one side, then turn or toss. The pancakes will keep and

Read More »

Wednesday, 26th February 2014

This warm salad could also be made with Chicken livers. I have discovered that frozen Raspberries work fine in this.

Ingredients (for 4)

Read More »

Wednesday, 26th February 2014

- 12 Duck Livers

- 30 g Butter for Frying

- 4 Tbs. Raspberry Vinegar

- 60 g Butter

- Salt and Black Pepper.

- 4 slices Toasted Brioche

- 12 Fresh or frozen Raspberries (if available)


Wash and dry the rocket well and tear into manageable pieces.

Trim the livers, season, and divide each one into 2 or 3 pieces.

Melt the 30g of butter in the pan and when sizzling add in the livers. Cook for just about 2/3 minutes on each side so they are still pink in the centre. Put these somewhere warm.

Add the vinegar to the pan and deglaze. When bubbling add in the butter cut into little cubes and beat into the vinegar.

To serve put a slice of toasted brioche on each plate. Pile up the torn rocket on the brioche and then spoon over the livers and the pan juices. Decorate the

Read More »

Wednesday, 19th February 2014

Prunes are often served with pork in France. This is a French twist on an Irish Classic

Ingredients (for 4)

- 1 large Pork Steak (700g/1lb. 8oz.))

- 110g (4oz.) Streaky Rashers

- 1 Med Onion

- 110g (4 oz. Stoned Prunes)

- 110g (4 oz.Butter)

- 225g (8oz.)Fresh Breadcrumbs

- 1 large Cooking Apple

- 1 Tablespoon Seedy Mustard


First make the stuffing. Cut the rashers into dice and fry in a little of the butter until crisp. Chop the onion and add to the pan. Continue cooking on a gentle heat until the onion is soft. Chop the prunes and add them with the remaining butter and the breadcrumbs to the pan and stir together well. Take off the heat and let cool.

Trim all fat and membrane from the pork steak. With a sharp knife cut it along the length but not all the way through. Flatten the pork along this cut and then cut again

Read More »


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