presents "Food Matters"
for Waterford Today.
Martin, who has been cooking for 35 years , having initially trained in Dublin, France, and then England, has been cooking here in Waterford for the past 25 years.
Until he sold it he had spent 15 years running his own much acclaimed restaurant "Dwyers" on Mary Street. During this time he has also been doing a weekly slot with Billy McCarthy on Deise AM on WLR. He has also made various appearances on RTE television and TV3.
Wednesday, 28th May 2008
This is a lovely zingy zesty tart for warm summer days. It is very rich so a little slice should be enough.
110g (4 oz.) Flour
60g (2oz.) Butter
4 Tbs. Water
Rind and Juice 3 Lemons
175g (6 oz.) Caster Sugar
3 Whole Eggs
5 Egg yolks
150g (5 oz.) Unsalted Butter.
First make the pastry.
Either: Dice the butter and rub it into the flour using your fingertips until it is like crumbs and then bind with the water.
Or: Put the butter and flour in a food processor and pulse together, when like crumbs add the water and bind together.
Let this stand in the fridge for 30 mts. before use. Roll out to generously fill an 10" flan tin and push well
Wednesday, 21st May 2008
Ingredients (for 4)
3/4 kg.(11/2 lbs) Potatoes
2 Medium Onions
125 ml (4 oz.) sliced Smoked
Salmon (trimmings will do)
90g (3 oz.) Cheddar
125ml (4 oz.) Cream
Salt and Black Pepper
Olive Oil for cooking
Peel and dice the potatoes into 1 cm. (1/2 ins.) dice.
Put these into a pot covered with water and boil for about 5 mts.
Drain them well. (They should be still under cooked)
Heat some oil in a large frying pan and fry these in this until they are brown and crisp on the outside.
(Because of the blanching they will be soft inside) Lift these off the pan with a slotted spoon, put to one side.
Reduce the heat, peel and finely dice
Wednesday, 14th May 2008
Another recipe from George Perry Smith, this is a lovely fancy way of making a simple and cheap dish special.
It is worth trying it, it is really not all that difficult.
Ingredients (for 4)
2 Medium Aubergines
350g (12 oz.) Minced Lamb (or beef)
2 medium Onions
2 fat cloves Garlic
1 Cinnamon Stick
280g (10 oz.) Tomato Passata or Chopped Tomatoes
1 teaspoon dried Oregano
Salt and pepper
60g (2 oz.) Butter
60g (2 oz.) Flour
225ml (8 oz.) Milk
110g (4 oz.) strong Cheddar
First cook the Aubergines. Slice them in 2cm thick slices, diagonally is the easiest. Fry these on both sides in hot oil until browned and cooked through.
Brown the mince
Wednesday, 30th April 2008
This is taken from Barbara Kingsolver's book about self sufficiency "Animal, Vegetable, Miracle" and is her daughter’s lovely simple recipe for Pizza which she says they ate once a week.
(Makes one 12” pizza, enough for 4)
2 x 7g Sachets Bread yeast
175 ml ( 6 oz.) Warm water
2 Tablespoons Olive Oil
1 teaspoon Salt
150g (5 oz.) Strong White Flour
100g (4 oz.) Wholemeal Flour
100g (4 oz.) Sliced Onions
1 red pepper sliced
400g (14 oz.) Ripe Sliced Tomatoes
225g (8oz.) Mozzarella
First make the dough. Dissolve the yeast in the warm water and mix the olive oil with this and the salt. Mix the two flours together, add the yeast mixture, knead well together and leave in a warm place to rise for
Wednesday, 23rd April 2008
This very simple way with chicken was originally thrown together when I was too tired to bother about ingredients one night and was so delicious it became a family favourite. You can use lemons instead of the limes if you like.
(for 3 to 4 depending on size of chicken)
1 Free Range chicken (jointed in 8 pieces)
4 Large Cloves Garlic
2 tablespoons Olive Oil
4 sprigs fresh Thyme
salt and black pepper
Joint the chicken and put the pieces into a roasting tin or oven proof pan. Season well with salt and pepper and pour over the olive oil. Quarter the limes and squeeze roughly over the chicken. Now put your hands into the pan and rub the whole thing together.
Into the pan
Wednesday, 16th April 2008
This unusual dessert is a version of the American Pecan Pie. Like all American desserts it is very sweet to a small slice should be enough!
You will need an 8” tart tin.
175g (6 oz.) Flour
90g (3 oz.) butter
3 tbs. water
225g (8 oz.) Golden Syrup
110g (4 oz.) Brown sugar
1 tsp Vanilla Essence
110g (4 oz.) Butter(melted)
110g (4 oz.) Walnuts
First make the pastry either by rubbing the butter into the flour by hand or in a food processor. Add the water to bind. Let this pastry rest for 30 minutes then use it to line an 8" tart tin. Be sure to allow a generous overlap for shrinkage.
Line with tinfoil and something to weigh
Wednesday, 9th April 2008
This is a delicious variation of Chicken with Tarragon, the mushrooms and the vermouth have an affinity with the tarragon and give it a special flavour. It would be a great dish for a special occasion.
Ingredients (for 4)
4 Legs Free Range Chicken
60g (2 oz.) Butter
4 Large. (Breakfast) Mushrooms
1 Glass White Vermouth
1 Tablespoon Lemon Juice
1 Tablespoon Fresh Tarragon Leaves
(Reserve 1 Teaspoon chopped Tarragon)
175ml (6 oz.) Creme Fraiche (buy the low fat one)
Divide the legs into drumsticks and thighs and season with salt and black pepper. Melt the butter in a frying pan and brown the chicken pieces all over in this. Take these out of the pan and put to one side.
Shop the scallions finely and
Wednesday, 2nd April 2008
The French who love game have cooked Lamb like this for many years. It is a great way of cooking lamb at the end of the season as the marinade not only tenderises it but it gives it terrific flavour.
Ingredients (for 6)
1 leg of Lamb
1 large Onion
2 sticks Celery
2 tablespoons olive oil
150ml (1/4 pt.) Red Wine
150ml (1/4 pt.) Red Wine Vinegar
small bunch fresh Parsley
4 Cloves Garlic-crushed
Sprig of Thyme and Rosemary
1 Bay leaf
1 Teaspoon crushed Peppercorns
2 tsps crushed Juniper Berries
For the sauce you will need 1 1/2 teaspoons redcurrant jelly.
Chop finely the carrot, onion and celery and cook together in the oil until lightly browned. Then add all the other
Wednesday, 26th March 2008
This is the best time of the year for rhubarb when it is young and sweet. It is surprising how delicious it can be and mixed with cream as in these two recipes it can taste quite luxurious.
Rhubarb & pernod food
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 mts) 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
Thursday, 20th March 2008
Making mousse with Olive Oil makes the chocolate very intense.
Ingredients (for 4)
175g (6oz) Good Dark Chocolate
140 mls (5 fluid oz.) Olive oil
4 large Eggs
140 g (5 oz.) Light Brown Sugar
(A tablespoon of Orange Liqueur, Brandy or Whiskey are pleasant additions)
Put the chocolate with the olive oil into a jug and put it into a microwave at medium for 3 to 5 minutes until completely melted.
Separate the eggs and put them in separate bowls. Put half the sugar in with the yolks. Beat the yolks first with the sugar until they turn thick and creamy.
Wash the beaters then beat the whites until stiff. Add the remaining sugar a tablespoon at a time until they are stiff and shiney.
Stir the chocolate and oil mixture
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