Tuesday, 18th September 2018
Social media Waterford Today on Twitter Waterford Today on Facebook

Tuesday, 17th September 2013

An unusual fresh and fruity way with chicken.

Ingredients (for 4)

- 1 Large Chicken

- 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

Joint the chicken; remove the legs and divide into thigh and drumstick. Remove the breasts and wings in one piece and then and divide in two, (alternatively you can buy appropriate chicken pieces). Put to one side

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 chicken) to the pot and simmer together for 5 minutes.

Select an oven proof dish which will just fit the chicken pieces. Pour the Sauce ingredients in and place the chicken on

Read More »

Wednesday, 11th September 2013

This makes a virtue of those tomatoes that refuse to turn red by making an excellent soup with them.

Ingredients (4-6)

- 2 tablespoons olive oil

- 4 smoked streaky rashers

- 1 Bunch Scallions

- 2 cloves garlic

- 1 kg (2 lb) green tomatoes

- 300ml (1/2 pt.) Chicken Stock

- 300ml (1/2 pt.) Water

- 1 Tablespoon White wine vinegar

- 2 teaspoons sugar

- Salt and pepper

Method

Chop the rashers finely and fry in the olive oil until crisp, remove these from the oil with a slotted spoon and set to one side.

Chop well the scallions, garlic and tomatoes and put these into the pan with the olive oil.Cook these slowly in their own juices for about 20 mts until the scallion is soft.

Add the stock, the vinegar and sugar and the salt and pepper and the cooked bacon and simmer for another five minutes.

Serve this with crusty bread it makes a good light lunch.

Read More »

Saturday, 7th September 2013

Ingredients (4-6)

- 175g (6 oz.) Butter

- 175g (6 oz.) Flour

- 90g (3 oz.) Semolina

- 90g (3 oz.) Caster Sugar

- 1 tsp. Fennel Seeds

- 225 ml (8 oz.) Cream

- 350g (12 oz.) Strawberries

- 2 tbs. Caster Sugar

You will need a 20cm.(8ins) round tart tin.

Method

Make sure the butter is very cold and hard and cut it into small dice. Mix the flour, sugar and semolina together. Put in the diced butter and cut it together with a knife until the pieces of butter are very small. Finish working lightly with your fingers until the mixture is dough like. Using the knife cut in the fennel seeds then form the mixture into a rough ball. (Or you can tip all these ingredients into a food processor and whizz until they form a ball). Now press it in an even layer into the bottom of a 12" tart tin and prick with

Read More »

Saturday, 7th September 2013

Ingredients (4-6)

- 175g (6 oz.) Butter

- 175g (6 oz.) Flour

- 90g (3 oz.) Semolina

- 90g (3 oz.) Caster Sugar

- 1 tsp. Fennel Seeds

- 225 ml (8 oz.) Cream

- 350g (12 oz.) Strawberries

- 2 tbs. Caster Sugar

You will need a 20cm.(8ins) round tart tin.

Method

Make sure the butter is very cold and hard and cut it into small dice. Mix the flour, sugar and semolina together. Put in the diced butter and cut it together with a knife until the pieces of butter are very small. Finish working lightly with your fingers until the mixture is dough like. Using the knife cut in the fennel seeds then form the mixture into a rough ball. (Or you can tip all these ingredients into a food processor and whizz until they form a ball). Now press it in an even layer into the bottom of a 12" tart tin and prick with

Read More »

Tuesday, 3rd September 2013

Ingredients (4-6)

- 175g (6 oz.) Butter

- 175g (6 oz.) Flour

- 90g (3 oz.) Semolina

- 90g (3 oz.) Caster Sugar

- 1 tsp. Fennel Seeds

- 225 ml (8 oz.) Cream

- 350g (12 oz.) Strawberries

- 2 tbs. Caster Sugar

You will need a 20cm.(8ins) round tart tin.

Method

Make sure the butter is very cold and hard and cut it into small dice. Mix the flour, sugar and semolina together. Put in the diced butter and cut it together with a knife until the pieces of butter are very small. Finish working lightly with your fingers until the mixture is dough like. Using the knife cut in the fennel seeds then form the mixture into a rough ball. (Or you can tip all these ingredients into a food processor and whizz until they form a ball). Now press it in an even layer into the bottom of a 12" tart tin and prick with

Read More »

Wednesday, 28th August 2013

This is a delicious way to cook Lamb (and should you come across some it also works with Mutton).

Ingredients (Feed 6 - 8)

- 1 leg Lamb (approx 3kg/6 lbs)

Marinade:

- 2 Large Cloves Garlic

- Juice 1 Lemon

- 2 teaspoons tomato Puree

- 2 teaspoons Ground Cumin

- 1 Bunch Fresh Coriander

- 1/2 Onion

- 2 Tablespoons Olive Oil

- A good grating of Black pepper

Pistachio Sauce:

- 150g (5 oz.) Shelled Pistachios

- Grated Zest and Juice of half Lemon

- 1 peeled chopped clove Garlic

- 1 small bunch Parsley , chopped

- 6 mint leaves, chopped

- 6 Tablespoons Olive oil

- 6 Tablespoons Water.

Method

For this recipe (so the marinade can penetrate right into the meat) you must have the leg of lamb boned. Your butcher should be able to do this for you, failing that, it isn't too difficult to do your self. If the leg ends in several pieces it won't matter.

For the marinade, crush or finely chop the garlic and chop the coriander

Read More »

Wednesday, 21st August 2013

This is traditionally made with Cherries in France but works just as well with Raspberries (and just as well with frozen Raspberries).

Ingredients

- 400g (14oz.) Caster Sugar

- 280g (10oz.) Flour

- 1 tsp. Baking Powder

- 4 Eggs

- 225g (8oz.) Melted Unsalted Butter

- 1 tbs. Kirsch or Brandy

- 350g (12 oz.) Raspberries

Method

Mix together the sugar, flour and baking powder in a bowl. Make a well in the centre. Break the eggs into the well and beat them with a whisk gradually incorporating the dry ingredients.

As the mixture thickens add the melted butter and the Kirsch. Pour this mixture into a tart tin or quiche tin (not one with a removable base). Push the raspberries one by one into the batter.

Bake this at 150C. 300F.Gas 4 for 35 to 40 mts.

This must be served from the tin either hot from the oven or at room temperature with some whipped cream.

Read More »

Wednesday, 14th August 2013

This is an adaptable dish which is very good hot but also good served cold in a picnic or as part of a cold buffet. (Serves 3-4 or cold as a picnic choice)

Ingredients

- 1 Pork Steak

- 110g (4 oz.) Streaky Rashers

- 110g (4oz.) Mushrooms

- 1 small Onion

- 60g (2 oz.) Butter

- 90g (3 oz). Breadcrumbs

- 12 oz. Puff Pastry

- Some beaten Egg to glaze

- 2 oz flour

- Half Pint stock or water.

Method

Chop the rashers in little dice and fry in a little of the butter until crisp. Chop the onion finely and add to the pan with the rashers. Reduce the heat and continue frying until the onions are soft. Slice the mushrooms and add these to the pan. Fry with the bacon and onions until they yield their juices.

Continue frying until all the mushroom juices are absorbed and they have browned gently. Using a slotted spoon remove half of

Read More »

Thursday, 8th August 2013

Classic Italian Comfort dish. A great hit in the seventies - still delicious today. This will feed 6 - 8 hungry people.

Ingredients

- About 250g (9 oz.) Dried Lasagne.

- 2 tbsp fresh parmesan or grated cheese.

Meat Sauce:

- 2 Tablespoons Olive Oil

- 425g (1 lb) Minced Beef

- 110g (? lb.) Streaky Rashers

- 2 medium Onions

- 2 Med Carrots

- 2 Sticks Celery

- 110g (4 oz.) chicken livers diced (optional)

- 110g (4 oz.) Tomato Puree

- 300ml Stock or Water

- Salt and Pepper

- 500g (1lb 2oz.) Spaghetti

Bechamel Sauce:

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

- 600 ml (I pint) Milk - Freshly grated Nutmeg

Method

Meat Sauce - First dice the bacon, the onion and the carrot and celery into small cubes. Heat a tablespoon of the oil in a large pan and then brown the mince in this, breaking up the mince with the back of a wooden spoon as you go, to break up all the lumps. Spoon this out

Read More »

Wednesday, 31st July 2013

For really warm days there is nothing more refreshing than this soup.

Ingredients

- 4450g (1 lb.) Mange Tout Peas, topped and de stringed

(or the same weight of frozen Petits Pois)

- 2 medium potatoes

- 1 bunch scallions

- 60g (2 oz.) butter

- 600ml (1pt.) vegetable stock or water

- 1 small bunch fresh mint

- salt and pepper

- 1 tub fromage frais.

Method

Peel the potato and cut into dice. Chop the scallion Sweat these with the butter either in a covered pan over a low heat, or in the microwave in a covered bowl.

Tip these into a pan when soft and pour over the stock or water. Bring to the boil and add the topped and tailed peas, (or the petits pois). Boil together until soft and then liquidize adding the mint at this stage.

Push the mixture through a sieve to remove all strings from the peas and season well before chilling.

Serve chilled with

Read More »

Facebook

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 …

    read more »

Weekly Poll