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Wednesday, 29th October 2014

Deserves to be a standard supper dish. Only one pan to wash in the end!

ingredients

(for 4 as a starter, 3 as a main course)

- 500g (1lb/2oz.) Smoked Haddock (preferably undyed)

- 110g (4 oz.) Streaky Rashers

- 2 Med Onions

- 225g (9 oz.) Risotto Rice

- 2 oz. Butter

- 60g (2oz.) Freshly Grated parmesan

method

Poach the Haddock in 1 ltr (2pts) water for 15 minutes. Take out the haddock but put the stock back on the lowest gas. Once the fish cools remove all bones and skin and roughly flake it into chunks.

Chop the rashers finely and fry in half the butter until crisp. Remove with a slotted spoon but leave the fat in the pan. Peel and chop the onions finely and add to the pan with the remaining butter.

Cook the onion gently for 9 to 10 minutes until soft. Add the rice to the pan and fry the

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Wednesday, 22nd October 2014

American favourite around this time. If you cannot find Pecans substitute Walnuts

Ingredients

Pastry:

- 175g. Flour

- 75g butter

- 3 tbs. water

- 1 Egg

Filling:

- 225g Golden Syrup

- 110g Brown sugar

- 2 Eggs

- 1 tsp Vanilla Essence

- 120g Butter(melted)

- 100g Pecans

Method

You will need an 8" tart tin.

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 rest for 30 minutes, then use it to line an 8" tart tin (be sure to allow a generous overlap to allow for shrinkage). Line with tinfoil and something to weigh it down and bake it blind in a moderate oven (Gas 6, 200 C, 400 F) for 10 to 15 minutes until it is firm. Take off the foil, paint the inside with a beaten egg and put back in the oven for 5 minutes to cook. This forms a barrier

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Wednesday, 15th October 2014

ingredients

- 1 bulb of Fennel

- 1 onion

- Half pound Tomatoes

- 2 oz. Butter

- 4 strands of Saffron / 1 tsp. turmeric

- 3 lbs. Mussels

- 1 glass White wine (or water)

- 2 streaky rashers grilled and crumbled.

method

Trim the fennel and peel the onion and put them to sweat with the butter and tomatoes and saffron/ turmeric until they are soft.

Rinse the mussels free of all sand and remove their beards (if they have them - a lot of the modern farmed ones don't which makes life much easier). Put these with the wine or water in a large pot with a lid and put them on a high heat.

Let them boil and continue cooking until they are all open. Strain the mussel juices through a sieve with a cloth to remove all the grit.

Put the vegetables, the mussels and the juices

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Wednesday, 8th October 2014

Good warming soup for cold autumn evenings. Enough for supper with bread.

ingredients

- 1 bulb of Fennel

- 1 onion

- Half pound Tomatoes

- 2 oz. Butter

- 3 lbs. Mussels

- 1 glass White wine (or water)

- 2 streaky rashers grilled and crumbled.

method

Trim the fennel and peel the onion and put them to sweat with the butter and tomatoes and saffron/ turmeric until they are soft.

Rinse the mussels free of all sand and remove their beards (if they have them - a lot of the modern farmed ones don't which makes life much easier). Put these with the wine or water in a large pot with a lid and put them on a high heat.

Let them boil and continue cooking until they are all open. Strain the mussel juices through a sieve with a cloth to remove all the grit.

Put the vegetables, the mussels

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Wednesday, 1st October 2014

Good tasty dish simple enough to cook for yourself and yet fancy enough for friends.

Takes advantage of the tenderness of our Pork fillets.

ingredients (for 4)

- 900g (2 lbs.) Pork Steak

- 1 med Onion

- 1 tablespoon Sunflower Oil

- 1 tablespoon Soy Sauce

- 2 tablespoons Red Wine Vinegar

- 1 Tablespoon Honey

- 2 pieces Stem Ginger in Syrup

- 2 teaspoons Arrowroot (or cornflour)

method

Trim the Pork of all sinew and fat. Cut into slices and cut these slices into pieces the size of little chips.

Peel the Onion, halve and slice. Slice the pieces of ginger into little matchstick sized pieces.

Heat the oil in a heavy pan until very hot. Put in the pork, onion and ginger. Stir and fry these until the pork is cooked through and browned on the outside.

Whisk together the soy, vinegar, honey, and arrowroot.. Pour these into the pan and simmer all together for about 5 minutes.

This is

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Wednesday, 24th September 2014

Waterford Chef

Chocolate Walnut Brownies

Everyone loves Brownies and I think they are even better with some walnuts in to crunch.

ingredients

- 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 Walnuts roughly chopped

- 1 tsp Vanilla Essence

method

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

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Wednesday, 17th September 2014

A very simple Kedgeree which can be put together quickly for supper or lunch. This freezes well and reheats easily when you don't want to cook.

ingredients

(for 4 as a starter, 3 as a main course)

- 500g (1 lb 2 oz.) Smoked Haddock (preferably Undyed)

- 110g (4 oz.) Streaky Rashers

- 2 Med Onions

- 225g (9 oz.) Risotto Rice

- 2 oz. Butter

- 60g (2oz.) Freshly Grated parmesan.

method

Poach the Haddock in 1litre (2 pints) water for 15 minutes. Take out the Haddock but put the stock back on the lowest heat. Once the fish cools remove all bones and skin and roughly flake it into chunks.

Chop the rashers finely and fry in half the butter until crisp. Remove with a slotted spoon but leave the fat in the pan. Peel and chop the onions finely and add to the pan with the remaining butter. Cook the onion gently for

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Wednesday, 10th September 2014

With Cream Cheese, Dill and Beetroot

This is a delicious starter for a party when you want to impress. It is delicious and much easier than you would think.

ingredients (for 4 as a starter(

- 350g Puff Pastry

- 225g (8 oz.) Smoked Salmon (thinly sliced)

- 110g (4 oz.) Cream Cheese

- 110g (4 oz.) Fromage Frais

- Juice Half Lemon

- 2 teaspoons Good Horseradish sauce

- Bunch Fresh Dill

- Generous grating Black Pepper

- 2 Large cooked Beetroot (preferably not in vinegar)

method

Set oven to 200C, 400F. Gas 6 Roll the pastry into roughly the size of a swiss roll tin. Lay this on a baking sheet and cover with another sheet to stop it rising. Bake at the set temperature for 20 minutes, then remove the top sheet and bake for another 5 minutes to brown. Leave to cool then, cut into 8 even rectangles.

Chop half the Dill; keep the other half for decoration. Beat

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Thursday, 4th September 2014

Nothing quite as comforting as a crumble. Strangely the French have taken to the crumble with enthusiasm

and they frequently appear on menus here for the last few years.

ingredients

- 250g. Flour

- 125g. Butter

- 175g. Caster sugar

- 400g Pears

- 400g Blackberries

- 100g Caster sugar

method

Mix the flour and the sugar together and cut the butter into little cubes. Using just the tips of your fingers rub the butter into the flour until the mixture is like breadcrumbs. (You can also do this in a food processor)

Peel the pears and cut into slices. Mix with the blackberries and the sugar. Put this fruit mixture in the bottom of an ovenproof dish. Sprinkle over the crumble mixture and pre heat the oven to 200C / 400F / Gas 7. Cook in the preheated oven for 35 to

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Wednesday, 27th August 2014

My daughter Caitriona produced these for me last year and I think they are the very Caviar of Hamburgers and this is how I cook mine all the time now.

ingredients

- 400g Minced Beef

- 1 Large Onion - 3 Cloves garlic - Salt and Pepper - Teaspoon Dried oregano - 2 Tablespoons Soy Sauce - 2 tablespoons bread crumbs

method

Peel the onion and then reduce it to as fine a puree as you can in a liquidizer or chop finely by hand. Fry this gently for at least 20 minutes until the onion is sweet. Let this cool.

Mix together the onion puree with the beef, and all the other ingredients and make it into 8 patties, flatten these well with your hands. Cook these either on a barbecue, or on a grill pan or under a hot grill, if you can char them a little on the outside it

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    Christmas timeBeing part of the huge crowd that was in Waterford city centre for the annual turning on of the Christmas lights was without a question one of the highlights of the year. Seeing so many people, and particularly young people, infants and children, being part of the whole event made the turning on of the lights an even better occasion than you could possibly imagine.Each year the Winterval festival just gets better and better and you really have to hand it to the people behind it whose …

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