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Wednesday, 10th June 2015

- Grated rind half Orange

- 1 tbs chopped Fresh Mint.


First melt the jelly with the orange rind and the mint, stir together and leave to reset.

Get the butcher to bone the loin of lamb and discard the bone. (You should be left with about 1kg. weight). Cut out and discard any lumps of fat.

Chop the onion finely and sweat this slowly in some of the butter until soft. Melt the remaining butter and add this with the softened onion to the breadcrumbs. Grate the zest from the orange and add this and the squeezed juice to the stuffing. Chop the mint and add this and the salt and pepper. (The stuffing should be moist enough to hold its shape). Lay a thick sausage of this on the loin of lamb just under the eye. Roll the tail around to completely cover the

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Wednesday, 3rd June 2015

A good way to spice up a chicken. Free range is best for this.


- 4 skinned chicken breasts (free range if possible)

- 1 teaspoon Cumin Seed

- I Teaspoon Paprika

- 1 Teaspoon Turmeric

- 2 Red Peppers

- 2 cloves garlic

- 1 tablespoon Soy Sauce

- 1 tablespoon Nam Pla Fish Sauce

- 1 tablespoon honey

- Juice of 1 lime

- 1 teaspoon Arrowroot (or cornflour)


Slice the chicken breasts across into strips. Tip the cumin seed, paprika and turmeric into a bowl and toss the chicken in this until they are coated with the spices.

In a large pan or wok heat some sunflower oil until very hot and then toss the chicken in this until browned all over. Turn down the heat.

Halve the peppers, discard the seeds and stem and then slice down the flesh. Add the peppers to the pan and continue frying until they soften. Chop the garlic finely.

If you want a strong flavour of

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Wednesday, 27th May 2015

A great Waterford dinner, search out the best white pudding for this.

ingredients (for 4)

- 1 large pork steak (700g/1lb. 8oz.))

- 225g (8 oz.) white pudding (preferably made by your own butcher)

- 3 firm eating apples

- 110g (4 oz.) shelled pistachios

- 280ml (10 oz.) apple juice (Crinnachtaun if possible)

- 30g (1 oz.) butter

- 30g (1 oz.) flour.


Trim all fat and membrane from the pork steak. With a sharp knife cut it along the length but not all the way through. Flatten the pork along this cut and then cut again half way between the cut and the edges. Put it between two pieces of cling film and bash it with a rolling pin (this both flattens it and makes it more tender).

Put the white pudding into a bowl and add two tablespoons of the apple juice.Mix this with the pudding to soften and then peel one of the

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Wednesday, 20th May 2015

This is based on a very popular fish dish here in the Languedoc. Be very careful not to over cook the cod.

ingredients (for 4)

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Wednesday, 20th May 2015

- 2 medium onions chopped

- 2 cloves garlic peeled and chopped

- 400g Tomatoes Chopped

- 1 Tablespoon Olive Oil

- Teaspoon Chopped Basil

- 1 Lemon

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Wednesday, 20th May 2015

- 2 Egg Yolks

- 2 cloves Garlic, crushed or grated

- 500 ml Sunflower oil


First make the aioli - mix the yolks and the garlic together and then, beating all the time dribble in the oil until it thickens to a thick sauce.

Sweat the onions and the garlic in the oil in a pan with a lid on a very gentle heat until they soften. Then add in the chopped tomato, season with salt and pepper and add the chopped basil, cook for about five minutes, then add a cup of water and reduce the heat.

Cut the cod fillets into large pieces, about 5 or 6 per person and put these on top of the tomato and onions. Let these cook slowly so that the cod steams on top of the fish, it will only take about 4 minutes to cook through.

Now drain off

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Wednesday, 13th May 2015

These would make a great lunch or a starter if you were entertaining.

ingredients (for 4)

- 400g Packet Puff Pastry

- 8 Red Onions

- 40g. Butter

- 400g. Cherry Tomatoes

- 200g. Mozzarella (cut into small dice)


- 12 Black Olives (Stoned)

- 1 Clove Garlic

- 1 tbs. White Wine Vinegar

- 4 tbs. Olive Oil


First put on the onions to cook. Peel the onions and slice in two. Now cut them in thin slices. Cook the onions with the butter in a lidded pot on a very low heat until almost melting. This will take about 25 to 30 minutes.

While they are cooking cook the pastry bases. Set the oven to Gas 7, 220 C, 425 F. Roll the pastry into a large piece on which you can fit 4 side plates. Cut circles of pastry using these plates as guides (roughly 4" in diameter). Put these circles on a baking tray and then cover

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Wednesday, 6th May 2015

This way with Chicken makes great party food. Terrific for a big barbecue or a family Sunday lunch.

ingredients (8-10 people)

- 2 Large Chickens

Jerk Mix:

- 10g Sea Salt (1 tablespoon)

- 10g Whole Black Peppercorns (2 level tablespoons)

- 10g Allspice Berries (2 level tablespoons)

- 5g Mace (1 tablespoon)

- 1/2 cinnamon stick broken in pieces

- 6 Chopped Scallions

- 2 Cloves Garlic

- 2 Teaspoons Fresh Thyme

- 5 Bay Leaves finely chopped

- 2 Fresh Chillies Chopped

- 1Tablespoon Brown Sugar

- 3 Tablespoons Olive Oil

- 30g Butter

- Juice of 2 Limes

Takes about 3 hours to prepare not including 12 hours marinading


To make this recipe successfully you will need a coffee grinder to grind the spices. Put the sea salt, peppercorns, allspice, mace and cinnamon stick into the coffee grinder and whizz until powder. If you can't get whole spices use fresh ground but by weight rather than by spoonful. Put all the other ingredients of the Jerk mix into a food processor

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Wednesday, 29th April 2015

This is a bit of a rib sticker for that moment when you want a comforting pudding.


- 175g/6 oz. unsalted butter (melted)

- 12 slices white bread (crusts removed)

- 300ml (10 oz.) milk

- 300ml (10 oz.) cream

- 1 tsp. Vanilla extract

- 6 eggs

- 100g (3 oz.). caster sugar

- 100g (3 oz.). sultanas

- 100g (3 oz.) chopped mixed peel

- 1 teaspoon cinnamon

- 60g (2 oz.) slivered almonds

- Small glass Irish whiskey (Optional)

- Small Glass Baileys (Optional)


You will need an ovenproof dish 3 pts. capacity. Pre heat the oven to Gas 1, 140C, 275F.

Soak the sultanas in the whiskey for a few hours for a little extra cheer. Paint the inside of the dish with a little of the butter. Whisk the eggs, the sugar and the vanilla together and then beat in the milk and the cream (and the Baileys if you are using it).

Dip the bread in the butter (or paint it on with

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Wednesday, 22nd April 2015

This give a really moist fish a crisp herb topping.


(for 4)

- 800g. Hake or Cod

- 150g. Fresh Breadcrumbs

- 150g. Butter

- 1 tbs. Capers

- Bunch fresh Parsley

- Bunch fresh Fennel

- 1 Lemon to serve


Divide the fish in 4 fillets and examine it carefully for bones. Extract any you find with a small pliers or tweezers.

Put the crumbs with the parsley and most of the fennel into a food processor and process until the herbs are finely chopped and mixed through the crumbs. Add 100g of the butter and process it with the crumbs until you have a pale green paste. This can all be done without a processor by mixing the chopped herbs with the crumbs with melted butter. Chop the capers and mix with the remaining 50g of butter and the remaining chopped fennel.

Make a slit through the middle of the fish and stuff in a quarter

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Letters to the Editor

  • Waiting can be bad for your He...

    When the latest statistic that waiting times for patients had risen to their highest level yet, there can't have been too many people that were surprised.There are now over 700.000 people on waiting lists with over 50.000 of them children. That so many people are waiting for treatment in one of the most developed economies in the world is truly frightening. Of course you can take into account the underfunding of the health sector during the economic downturn but it still wouldn't fully explain why so ma …

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