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Wednesday, 12th February 2014

Ingredients (for 4)

- 4 Chicken Breasts (Skin on and wing bone in)

- 1 Bunch (6) Scallions

- 2 Tablespoons Sunflower Oil

- 1 Tablespoon Vinegar

- Zest and Juice of 1 large Orange

- Zest and Juice of 1 Lime (or Lemon)

- 1 Tablespoon Soy Sauce

- 1 Tablespoon Honey

- 2 Thumbs Root Ginger Peeled and Grated.

Method

Trim the scallions and chop them finely. Sweat these gently in a small pot in the oil on a gentle heat until soft. Add all the other ingredients (except the breasts) to the pot and simmer together for 5 minutes.

Select an oven proof dish which will just fit the 4 breasts. Pour the sauce ingredients in and place the breasts on top. Heat the oven to Gas 4, 175C, 350F. Put in the chicken at this temperature and cook for 45 minutes. Check from time to time to make sure the skin - which should brown nicely -

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Wednesday, 5th February 2014

A good warming hearty dinner for four which wont break the bank.

Ingredients

- 4 Shanks of Lamb (approx 2kg altogether)

- 1 tsp. Ground Coriander

- 1 tsp.Ground Cumin

- 2 tbs. Flour

- 2 tbs. Olive Oil

- 3 cloves Garlic

- 3 Carrots

- 3 sticks Celery

- 1 Onion

- 500g. Tomatoes

Method

Mix the flour with the spices and rub this into the shank. Peel the garlic but leave the cloves whole. Peel the Carrots and chop into chunks. Chop the celery and onion into similar sized pieces.

Shake off any surplus flour from the shank and fry it all over in a heavy pan until it is nicely browned on all sides. Keep the surplus flour.

Remove the lamb from the pan and, in the same oil, on a gentle heat fry the garlic, carrots, celery and onion together until soft. Blanch the tomatoes in boiling water and then plunge into cold water and peel. Scatter the surplus flour

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Wednesday, 29th January 2014

An unusual way with salmon, the lemon partially "cooks" it. This makes a very good starter before a winter dinner.

Ingredients

- 450g Salmon (free of skin and bones)

- Juice of 2 lemons

- 1 small, sweet, ripe melon (Try for Charenrtais or Ogen)

Dressing

- 4 tbs. Sunflower Oil

- 1 tbs. Lemon juice

- 30g peeled root Ginger

- 1 tbs. honey

- 1 tsp. Grain Mustard

Method

The night before or about 4 hours before it is needed take the salmon and slice it into slices as thin as you can manage. Lay these pieces on one layer in a flat china or glass dish and pour the lemon juice over them. You may not need all the lemon if they are juicy - just make sure the salmon is covered. After 4 hours remove the salmon from it's marinade otherwise it may get too bitter.

Peel the melon and cut it in 4, discard the seeds

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Wednesday, 22nd January 2014

This is a lovely way of getting a lot of delicious Scallop flavour from very few Scallops. It is unusual but well worth trying.

Ingredients (Serves 4 or 5

- 1 Chicken

- 225g (8 oz.) Mushrooms

- 60g (2 oz.) Butter

- 60g (2 oz.) Flour

- 150 ml. (5 oz.) Cream

- 6 small or 4 large Scallops

- 225g (8 oz.) Puff Pastry

Method

Put the chicken in a large pot and cover with water. Bring to the boil and simmer gently for about 45 minutes until cooked through. Drain the chicken out of the stock and continue to boil this until reduced by a about a half. Remove all the skin from the chicken and take it off the bone. This is best done while the chicken is still warm - wear rubber gloves to protect your hands and chop into rough pieces.

Melt the butter in a pot and fry the sliced mushrooms

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Wednesday, 15th January 2014

This one is a special request for the signature dessert which was always available in Dwyers restaurant (For those of you old enough to

Ingredients

- 100g Dark Chocolate

- 100g Milk Chocolate

- 100g White Chocolate

- 3 Tbs. Honey

- 3 tbs Milk

- 1 Tbs. Orange Juice

- 6 Egg Yolks

- 225g Unsalted Butter

- 275ml Cream

Sauce

- Juice of 2 oranges

- 1 tbs. Honey

- 1 tsp. Arrowroot.

Method

Break up the chocolates if necessary and put each one into a separate microwaveable bowl. Add 1 tbs. honey to each one. Add 1 tbs. milk to the milk chocolate. Add 2 tbs milk to the dark chocolate. Add 1 tbs orange juice to the white chocolate.

Heat the chocolates in a microwave at med or low until completely melted. Let them cool a little but remain liquid. Add 2 Egg yolks to each bowl and beat in well.

Heat the butter at defrost for 30 seconds approx in the microwave until soft but

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Wednesday, 8th January 2014

After the indulgences of Christmas it is nice to have a bit of fish for the new year. This is a recipe for monkfish with an Irish accent.

Ingredients (for 4)

- 1 Head Green Cabbage

- 2 Scallions

- 30g (1 oz.) Butter

- 4 Rashers Streaky Bacon

- 1 kg (2 lbs.) Monkfish (skinned and boned and cut in pieces)

- 1 tbs Sunflower Oil

- 1 glass Apple juice

- 1 tbs. Seedy Mustard

- 125ml (4 oz.) Cream.

Method

Chop the cabbage and the scallions finely and sweat them in the butter in a covered pot on a low heat until soft. Chop the rashers and fry in a hot pan until brown and crisp. Put to one side.

Heat the oil in a large pan and stir and fry the pieces of monkfish in this on a high heat until browned at the outside. Take these off the pan

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Tuesday, 31st December 2013

An antidote to Christmas food, a taste of North Africa should line you all up for the new year. Bonne Année from France !

Ingredients (for 4)

- 900g (2 lbs.) Shoulder or Leg of Lamb (weighed of the bone)

Spice Mixture

- 1 Tablespoon Cardomum Pods

- 2 Teaspoon Cumin Seeds

- 2 Teaspoon Whole Coriander

- 1 Teaspoon Ground Paprika

- 4 fat cloves garlic

- Juice 1 Lemon

- 1 Tablespoons Vinegar

- 1 Tablespoon Olive Oil

- Salt and Black Pepper.

Couscous

- 350g (12 oz.) Couscous

- 30 g (1 oz.) Butter

- 350ml (12 fl oz. Water)

- 60g (2 oz.) Slivered Almonds

- 60g (2oz.) Sultanas

- 60g (2oz.) Dried Apricots

- 225g (8 oz.) Shallots

- 2 Scallions.

1 Tub Greek Yoghurt to serve

Method

First make the spice marinade. You can buy ground spices for this but they don't have the same flavour of the whole ones. If you buy ground you can skip the next bit. Put the cardomum pods into a mortar (large sturdy bowl) and bash with a pestle (a

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Wednesday, 18th December 2013

Here are my two favourite Christmas treats, warming mulled wine and salty almonds to give you a thirst for it.

Mulled Wine

- 60g (2 oz.) Dark Brown Sugar

- 150ml (5 oz.) Water

- 3 Cloves (no more)

- 1 stick Cinnamon

- Half Teaspoon Freshly grated Nutmeg

- Juice and grated zest of 1 Orange

- 1 bottle Red Wine

Put the sugar, water, cloves, cinnamon and nutmeg into a saucepan and bring to the boil. Let these simmer together gently for 6 to 7 minutes. Strain the syrup from the spices (keep these for the next batch). Add the spiced syrup to the wine and put on a gentle heat to warm up. If it comes to the boil all the alcohol will be gone.

If you have some vacuum flasks put the wine in while hot, this is easier than trying to reheat carefully in the middle of a party

Asparagus with Scrambled Egg

- Half

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Wednesday, 11th December 2013

For any of you who find the thoughts of Christmas Cake too daunting here is a lighter easier alternative

which will keep you popular with the youngsters.

Ingredients (for 12)

Filling

- (100g) 4 oz. Chopped Walnuts

- 60g (2 oz.) Brown Sugar

- 1 1/2 Teaspoons Cinnamon

- 60g (2 oz.) Butter Melted

Muffins

- 225g (8 oz.) plain Flour

- 2 Teaspoons Baking Powder

- 1/2 Teaspoon Bread Soda

- 75g (2 1/2 oz.) Caster Sugar

- 1 Egg

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

- 250ml (9 oz.) Buttermilk

Method

Heat oven to 200C 400F gas 6.

First mix together all the filling ingredients. Whip together the egg, melted butter and buttermilk. Mix the flour, baking powder and bread soda in a bowl. Make a well in the centre and pour in the liquid ingredients. Incorporate them together gently.

Do not beat to keep the mixture light.

Put a scant tablespoon of the mixture into each muffin case. Then put in a teaspoon of the filling.

Then top up with

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Wednesday, 4th December 2013

Jerk chicken skewers

Makes 24

Preparation time: 20 minutes plus marinating

Cooking time: under 10 minutes

Ingredients

- 4 large skinless and boneless chicken breasts

- 1 tbsp sweet chilli sauce

- 3 tbsp light soy sauce

- 2 tsp jerk seasoning

- 1/2 tsp sesame oil

- finely chopped fresh coriander and red chilli

- lime wedges, to serve

Method

Cut each chicken breast into six pieces and place in a bowl.

Add the remaining ingredients (except the chopped coriander and red chilli) and toss to mix well. Cover and chill in the fridge for 3-4 hours or overnight if time permits.

When ready to cook, remove the chicken pieces from the marinade and place on a grill rack in a single layer. Cook under a preheated medium grill for 2-3 minutes on each side until cooked through.

Push a skewer in each piece, sprinkle with the chopped coriander and red chilli and serve with lime wedges.

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Letters to the Editor

  • A Wonderful Harvest

    Even though the weather Gods didn’t exactly play ball over the weekend it doesn’t take away from the fact that this years Waterford Harvest Festival was yet again another wonderful success. It was great to see the streets of the centre of the city so beautifully and thoughtfully decked out. The various food stalls offering tastes from all over were great to wander around. The information and background that each of the stall holders were able to give on the provenance of their food was really interesting an …

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