Waterford Chef
Martin Dwyer
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.
Martin can be contacted at:
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Monkfish with Black Peppercorns and Smoked Bacon
Wednesday, 19th March 2008
This was inspired by Peppered Steak, monkfish is a meaty fish which can stand up to strong flavours like these.
Ingredients (for 4)
1 kg (2 lbs.) Monkfish
110g (4 oz.) Smoked Streaky Rashers
30g (1 oz.) Butter
1 tablespoon whole black peppercorns
1 glass white wine
Juice 1 Lemon
4 tablespoons Creme Fraiche (or Cream)
Method
Using a pestle and mortar (or a strong bowl and the end of a rolling pin), bash the peppercorns until they are well cracked but not reduced to powder.
Chop the rashers finely and fry them until crisp in the butter in a large non-stick pan. Remove with a slotted spoon but leave the fat in the pan.
Skin the monkfish and cut into bite sized chunks. Toss these pieces in the crushed peppercorns, they
Passion Fruit Pavlova
Wednesday, 12th March 2008
This is a special request from someone who said that her Pavlovas never work. I hope this does the trick!
Passion fruit are very good with Pavlova but you can use any other fruit you fancy.
Ingredients
110g (4 oz.) Egg Whites - Whites from 4 large eggs
Pinch Salt
Pinch Cream of Tartar
225g (8 oz.) Caster Sugar
1 tsp. Cornflour
1 tsp. Vinegar
Half tsp. Vanilla Extract.
425ml (15 oz.) Cream
6 passion fruit.
Method
Make sure that you remove all traces of yolk from the egg whites, and that the bowl and the whisk are perfectly clean. Whisk the egg whites with the salt and cream of tartar until stiff.
Continue beating and add in the sugar spoonful by spoonful, until the mixture is glossy and holds a peak when
Glazed back bacon with red cabbage and mustard & orange sauce
Wednesday, 5th March 2008
This is our national favourite cooked with a German favourite vegetable, they go very well together.
Ingredients (for 4)
1 kg (2lb.) Piece Loin of Bacon
2 tbs. Grain Mustard
2 tbs. Honey
Juice and Grated Rind of 1 Orange
30g (1 oz.) Butter
30g (1 oz.) Flour
Method
Cover the bacon with cold water in a pot and bring to a simmer. Simmer slowly for 45 minutes until just cooked through. Remove from the water and let it cool a little (reserve about a cupful of cooking liquid for the sauce) and then take off the rind from the fat, leaving on as much fat as you wish.
Mix the mustard with the honey and grated orange rind and use half of it spread liberally over the fat of the bacon. Keep the juice
Cod en Papillote with Stir Fried vegetables
Wednesday, 27th February 2008
Amazing how little flavour is lost by cooking fish this way. This is a delicious and a healthy meal.
Ingredients
4 Thick 225g (8 oz.) Fillets of Cod
2 Medium Carrots
6 Scallions
1 Red Pepper
2 Thumbs Root Ginger
2 tablespoons Sunflower Oil
Juice 1 Lemon
1 Tablespoon Honey
1 Tablespoon Soy Sauce
Method
First get your veg ready. Peel the Carrots and slice diagonally into thin slices. Slice these slices down again to make thin matchstick sized pieces. Do exactly the same with the ginger. Take the ends off the scallions and slice them in the same way, halve the red pepper and slice that in similar thin pieces.
Stir fry all these vegetables together for 5 or 6 minutes until they are nearly cooked but still crunchy. Add the lemon
Tia Maria Tiramisu
Wednesday, 13th February 2008
This is a little twist on the Italian classic dessert. Having coffee in the mixture just cuts through the sweetness a little.
This makes 6 portions made in 8 oz. Coffee cups
Ingredients
2 eggs
175g (6oz) castor Sugar
1x 125 g carton Marscarpone cheese
8 oz. Cream
12 rounds of Trifle Sponge Cake (roughly the size of the cup)
175 ml (6 oz.) strong black coffee
1 measure Tia Maria
4 oz. cream well whipped to decorate
Cocoa Powder to sprinkle
Method
Put the eggs and the sugar in a bowl, put the bowl on a pot of barely simmering water and whip these together for about 5 minutes (a hand held electric beater is very handy for this). The eggs will become thick and pale and increase in volume.
Pork Steak with prunes & cream
Wednesday, 6th February 2008
This is a traditional way of cooking pork from the Loire area in France. The French like prunes with pork just as we like apple with ours.
Ingredients (for 4)
2 small Pork Steaks ( about 450g [1 lb.] each)
110g (4 oz.) stoneless Prunes
250ml (10 oz.) Apple Juice (Crinnachtaun preferably)
2 teaspoons Redcurrant Jelly
Juice of 1 Lemon
225 ml (8 oz.) Cream
Method
Tip the prunes into a bowl and leave to soak in the Apple Juice for 3 to 4 hours. Trim the pork of all fat and membrane and slice into 1/2 inch slices. This should make about 20 pieces.
Lay these pieces between two sheets of cling film and bash them with a rolling pin to flatten and tenderise them.
Melt a little butter in a large pan and fry them (in
Seville orange marmalade
Wednesday, 30th January 2008
The Seville Oranges are only with us for a few weeks at this time of the year and they make the best and the most traditional
Marmalade. Making it with Sureset sugar cuts out all anxiety about the set.
Ingredients
1.5kg (3 lbs) Seville Oranges
3 litres Water
3 kgs. Sureset Sugar.
Method
Put the whole oranges into a large pot with the water and simmer together for about 90 minutes or until the skin is tender. Take the oranges out of the water with a slotted spoon and cool, leave the water in the pot.
Then they cool halve the oranges and remove the pips. Either discard these or put them in a little square of muslin tied at the edges to boil with the marmalade.
Now cut the halves of orange as finely or thickly as you like.
Chicken Legs with White Wine
Wednesday, 23rd January 2008
This recipe from Alsace was originally designed as a way of cooking a boiling fowl. It works better with the legs rather than the breasts of chicken as they are not so inclined to dry if cooked for a while.
Ingredients (for 4)
Coq au Riesling
90g (3 oz.) Butter
4 Shallots
2 glasses White Wine (ideally Alsace Riesling)
110g (4 oz) Mushrooms
1 tablespoon Flour
Juice of Half lemon
90ml (3 oz.) Cream
125ml (4 oz.) Chicken stock.
Method
Divide the legs into thighs and drumsticks. Melt one ounce of butter in a pan and fry the pieces of chicken until brown on both sides. Chop the shallots and add them to the pan, season with salt and pepper. Lower the heat and continue cooking for three minutes.
Add the wine
Roast Breast Of Chicken with Olives and Anchovies
Wednesday, 16th January 2008
This is a different and tasty way of cooking chicken breasts, the piquancy of the olives and the anchovies and bacon contrasts with the sweetness of the sundried tomatoes and the melted tomato garnish. A mouthful of the south.
Ingredients (for 4)
4 chicken breasts with skin and wing bone
110g (4 oz.) Breadcrumbs
90g (3 oz.) Butter-melted
8 Black Olives- stones removed
6 Anchovies
1 teaspoon chopped Basil dried will do)
4 Sundried tomatoes
12 Streaky Rashers
Tomatoes
1 Onion
1 tablespoon Olive Oil
4 large Tomatoes
1 teaspoon Vinegar
1 Teaspoon Sugar
Salt and Black Pepper
Tomatoes
Method
First make the stuffing. Cut the olives, anchovies and tomatoes into large pieces and mix with the breadcrumbs, melted butter and basil. Open up the chicken breasts along the
Monkfish with Melted Tomatoes
Wednesday, 2nd January 2008
This is a great antidote to the the Christmas meats. Tomatoes cooked this way can be used
with lots of fish and meat dishes.
Ingredients
(for 4)
1kg (2 lbs) Monkfish
1 beaten Egg
225g (8 oz.) bread crumbs
Mayonnaise
2 Egg Yolks (Free Range)
150ml (5 oz.) light Olive Oil
Pepper
5 Anchovy Fillets
Tomatoes
1 Onion
1 tablespoon Olive Oil
4 large Tomatoes
1 teaspoon Vinegar
1 Teaspoon Sugar
Salt and Black Pepper
Method
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
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