Author Archives: pat
Lamb Stew Hot Pot
You can also use neck of lamb or gigot chops to make this stew. Ingredients 675g shoulder of lamb 4 tablesp. plain flour Salt and freshly-ground black pepper 1 teasp. chopped fresh thyme 1 small onion, sliced 1 large leek, … Continue reading
What’s In Season?
I can only assume there is not so much as a sprig of holly left up at this stage. We’ve made it to the middle of what is supposedly a gloomy month of anti Christmas climaxes and post holiday blues. … Continue reading
Sesame Roast Fillet of Beef with Soba Noodle Salad
Ingredients Fillet of beef about 2kg, well trimmed Marinade 2 tablesp. soy, 1 rice vinegar, 1 tablesp. sesame oil 2 tablesp. sesame seeds 600g soba noodles or egg noodles, cooked, drained Dressing 1 bunch scallions plus extra for garnish 3 … Continue reading
Happy 2011
I always think it strange that we celebrate the New Year in the middle of winter! Of course it is handy to book end the calendar year with a celebration and it certainly cements the Christmas period into a full … Continue reading
Party Bites
Sausages with Mustard, Honey and Chopped Rosemary Combine 1 tablespoon mustard, 2 tablespoons honey and 1 teasp. chopped rosemary. Grill 500g sausages. When cooked toss in the mustard and honey mixture to coat. Spiced Beef with Fruity Chutney Place a … Continue reading
The Last Fandango
So it’s the end of the year again and for me it is always a time to take stock, tidy up the loose ends and prepare for the next one. Everyone knows that Christmas is the busiest time of the … Continue reading
Ice Cream Pudding
Ingredients 100g granulated sugar 125ml water 4 egg yolks 500ml cream 1teasp.vanilla essence 500g dried mixed fruit e.g. raisins, currants, sultanas, figs, apricots (soaked overnight in port) 100g toasted almond, chopped To Cook Preparation time and 30 Mins plus freezing Method … Continue reading
Don’t Panic, It’s Only Christmas!
There’s nothing like the pressure and stress of Christmas Day cooking to provide opportunity for calamity. We want to impress, we look forward to the glory and praise for our culinary prowess but we’re aware that all the shops and … Continue reading
Pan Fried Duck Breasts with Red Wine and Orange Sauce
This is a delicious quick dish that everyone will enjoy. Serves 4 Ingredients 4 duck breasts, well trimmed 2 shallots, finely chopped 300mls red wine – approx. 2 glasses Zest of 1 orange Juice of 2 oranges Salt and black … Continue reading
Taking Stock
I was in excellent company last weekend at the Food and Wine Magazine Christmas Food event at the RDS in Dublin. I was there in a butcher’s capacity as part of a master class on lamb and the chef I … Continue reading