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Wednesday, 24th July 2013

Traditional version of the Pizza served as a starter in Le Presbytere and often as street food in the south of France.



- 225g (8 oz.) flour

- 110g (4 oz.) butter

- 1 egg

- 1 tbsp water


- 3 tablespoons olive oil

- 6 large onions sliced thinly

- 12 whole anchovies (24 fillets) or 1 small tin

- 24 black olives (stoned)



Make the base like you would make shortcrust pastry. Either rub the butter into the flour by hand or in a food processor. Bind into a dough with the egg and the water. Leave this for an hour in the fridge to rest.

Roll this out to a circle about 12 inch wide and put on a baking sheet or use it to line an oiled 12" round pan (or a swiss roll tray).

Set the oven to 200C 400F gas 6. Cook the pastry base at this temperature for 15 minutes until brown

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Wednesday, 17th July 2013

Take advantage of the hot weather to enjoy this delicious Spanish Chilled Soup.

Ingredients (enough for 6 to 8)

- 1.4kg (3 lbs.) Ripe red Tomatoes

- 2 large Red Peppers

- 1 dessert spoon White Wine Vinegar

- 3 Cloves Garlic

- 4 Tbs Olive Oil

- 1 (1 pt.) Tomato Passata

- 1 lge. Spanish Onion

- 1 lge Cucumber

- Salt and Black Pepper

- 1 Tbs. Mayonnaise

Extra Garnishes

- Black Olives, Croutons


Note: you liquidize half of some of the ingredients and dice the rest to give both substance and texture to this chilled soup.

Peel the tomatoes by pouring boiling water over them, put them straight into cold water and the skins will slip off easily. Either grill the peppers under a hot grill or hold them over a gas flame until the skins blacken then rinse off the black skin. Discard the tomato pips and cut half of the remaining flesh into dice. Cut the peeled peppers in two

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Wednesday, 10th July 2013

These are for the moment when you want to spoil yourself.


- 450g Dark Chocolate

- 225g unsalted butter

- 225g Caster Sugar

- 3 Eggs

- 2 tbs. Strong Coffee

- 75g Plain flour

- 1 tsp. Baking Powder

- pinch salt

- 150g Pecan Nuts sliced

- 1 tsp Vanilla Essence


Butter a 10 inch square tin and line the base with baking parchment.

Take half the chocolate, roughly chop it and melt it with the butter over hot water. Allow this to cool a little. Chop the rest of the chocolate into small pieces.

Beat together briefly the sugar, eggs and coffee then add the melted chocolate and butter and beat again.

Combine the remaining ingredients, including the chocolate pieces and fold them into the sugar egg mix. Pour this into the prepared tin and bake it at 375F 180C Gas5 for 30 to 40 mts. Leave to cool in the tin for at least an hour then cut into squares

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Wednesday, 3rd July 2013

This is a great family treat of ours. A great way to let some inexpensive ingredients make a gourmet delight.


(Will serve at least 4)

- 6 Large Eggs

- 2 Large Potatoes

- 1 Large Onion

- 225g (8 oz.) Streaky Rashers

- 175g (6 oz.) Mature Cheddar

- 60g (2 oz). Butter


Peel the potatoes and cut them into small dice. Rinse under cold water and dry in a tea towel. Melt half of the butter in a large non-stick pan. Fry the potato at a high heat turning all the time until they brown on all sides. Continue cooking for 3 to 4 minutes until cooked in the middle. Take these out and put to one side. (At this stage you may want to clean out the pan with some paper towel).

Chop the rashers and fry briskly until they get brown and crisp, take these out and put with the potatoes

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Tuesday, 25th June 2013

This is a delicious recipe to try with any fish but it goes particularly well with the meaty texture of Monkfish.

Ingredients (for 4)


- 1kg (2 lbs) Monkfish

- 1 beaten egg

- 225g (8 oz.) bread crumbs


- 2 Egg Yolks (Free Range)

- 150ml (5 oz.) light Olive Oil

- Pepper

- 5 Anchovy Fillets


- 1 Onion

- 1 tablespoon Olive Oil

- 4 large Tomatoes

- 1 teaspoon Vinegar

- 1 Teaspoon Sugar

- Salt and Black Pepper


First make the mayonnaise. Put the two yolks into a bowl and beat until well blended. Drop in the oil, drop by drop while beating with a mixer or by hand Continue beating and pouring until oil is used up. Chop the anchovies and beat them in, add pepper but no salt.

Tomatoes: Slice the onion finely and put into a lidded pan with the oil on a gentle heat until soft Halve the tomatoes, put them on top of the onion, cut side down, in

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Wednesday, 19th June 2013

Here is a great way to produce together two of our national foods - Smoked Salmon and Potatoes.


For Boxty Potatoes

- 225g (8oz.) cold mashed potatoes

- 225g (8oz.) peeled raw potatoes

- Salt and black pepper

- A little butter for frying.

For Sauce

- 225g (8oz.) fromage frais

- 60g (2 oz) chopped walnuts

- 1 tablespoon horseradish sauce

- 225g (8oz.) thinly sliced smoked salmon


Grate the raw potato into the cold mash using the coarse blade on your grater. Season these well and mix well together Make these into flat potato cakes. (Make at least 8 for 4 good portions). Heat the butter in the pan and fry these in the hot butter for about 5 minutes each side until brown and cooked through You will probably have to do these in batches so have your oven heated to keep them warm.

For the sauce just mix the three ingredients together.

Assemble each one by putting

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Tuesday, 11th June 2013

- 60g (2oz.) Butter - 500g (1lb.) Asparagus

- Fresh Black Pepper

Put the butter into your largest frying pan and melt it over a gentle heat. Take a spear of Asparagus in your hand and, holding the bottom of the spear in one hand and with the other hand somewhere below the middle, snap it in two. You can now discard the coarse base stem, all of the top of the spear is tender and doesn't need peeling. Repeat this with all the asparagus. Tip the asparagus into the pan shaking it to let them all fall in one layer. Increase the heat until they start to sizzle, turn them to sizzle on the other side then reduce the heat and continue to cook them gently, turning them from time to time, for 10 to 15 mts. until tender.

Serve immediately with the pan juices

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Tuesday, 4th June 2013

Crabmeat is much harder to get here in France, and extracting from the shell is hard work. However this recipe is delicious enough to make it worth while.


- 450g (1 lb.) White Crab meat

- 110g (4 oz.) Butter

- 110 g (4 oz.) Fresh Breadcrumbs

- Juice Half Lemon

- 2 tbs. White Wine Vinegar

- Pinch Salt

- Generous grinding Black Pepper

- 1 thumb Root Ginger (90g, 3oz.)

For Frying:

- Flour

- 2 eggs (Beaten)

- 6 oz. Fresh Breadcrumbs

- Sunflower Oil.

Serve with:

Half Pint Home Made Mayonnaise.

This will make about 18 small crab cakes, enough for a starter for 6 or a main course for 3.


Go through the crab meat very carefully to make sure there are no traces of shell in the mixture.

Peel the ginger, (this is most easily done with an ordinary teaspoon) and grate, discarding the remaining fibres. Now add the ginger with the

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Tuesday, 28th May 2013

Rhubarb is quite rare here in France and it is something I took for granted when we were in Waterford.

The addition of French Pernod gives it an exotic flavour.


- 1 Bunch Rhubarb

- Grated Rind of an Orange

- 3 Tablespoons Sugar

- 300ml (10 oz.) Cream.

- 4 Teaspoons Pernod.


Trim the Rhubarb and cut it into dice. Add the sugar and orange rind to this and cook it in a covered bowl in a microwave at full until soft (this will take about 4 to 5 minutes). You can also cook this mixture very gently in a pot on the stove. Either way don't let it overcook and get stringy.

When soft push through a sieve (or liquidise) Leave to cool completely.Taste and add more sugar to taste.

Whip the cream until very stiff and fold into the rhubarb. You needn't be too thorough doing this as a marbled effect

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Tuesday, 21st May 2013

This is a Waterford version of Eggs Benedict which I put together in the restaurant. I substituted a potato cake for the muffin and smoked salmon for the ham and then served it with a green Hollandaise. I called it after our own Norse/Waterford saint.

Ingredients (for 4 )

- 8 Large Free- Range Eggs

- 4 Slices Smoked Salmon

- 225g (8 oz.) Mashed Potato

- Bunch of Chives

- Bunch Parsley

- 12 leaves of Sorrel (or spinach)

- 1 Lime

- 110g (4 oz.) Butter

- 110g (4oz.) Pinhead Oatmeal

- Some sunflower oil for frying


Chop the herbs together and divide in two. Save one half for the sauce. Mix the other half with the mashed potato and make it into four fairly flat cakes. Beat one of the eggs and dip each of the cakes in this and then in the oatmeal. Fry these in a little oil in a hot pan until brown and crisp on

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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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