There was a fantastic crowd at last week’s Ballineen food Fair and we were delighted to be asked to participate by giving a cookery demonstration. The event was really well organised with artisan food stalls, a brilliant purpose-built kitchen by Round tower fitted furniture, a big screen so the public could get a close up of what was being cooked. Well done to all the organisers, we thoroughly enjoyed helping out. We promised to put up the recipes of the dishes that we cooked on the night so here goes:
- 400ml cream
- 100g castor sugar
- Juice & zest of 1 ½ lemons
- In a small pot bring the cream and sugar gently to the boil.
- Reduce to a simmer immediately and keep it gently simmering for 3 minutes
- Leave to cool for 5 minutes and whisk in the lemon juice & zest.
- Pour into the glass or bowl of your choosing and set in the fridge for 1 hour.
- Serve with fresh Raspberries or new season Strawberries
Mediterranean style Monkfish & local prawns in a fresh tomato, basil & black olive stew
To serve 4 you will need
- 500g Monkfish
- 300g fresh local prawns (= shelled weight)
- 8 red Vine Tomatoes – scored, boiled until you have loose skin, cooled in ice, peeled & then diced…this is known as concasse
- 4 tablespoons onion, finely diced
- 1 teaspoon garlic puree (or finely diced)
- 10 tablespoons sweet chilli
- 3 tablespoons basil pesto
- 4 tablespoons sliced olives
- 2 tablespoons chopped coriander
- Heat a pan and add a little vegetable or sunflower oil…tip in the monkfish and spread out so that all pieces are touching the base of the pan and are being sealed and coloured….if you find that the fish is stewing simply strain off the water and fish juices and start again. Best to do this in batches.
- Once you get a little colour on the monkfish add the prawns and the diced onion and get a seal & colour on the Prawns.
- Now heat a large pan or wok and place all the prawns, monkfish, onions along with 6-8 handfuls of the tomato concasse. If it’s dry looking add a little water and add the garlic, ¾ of the sweet chilli sauce, ¾ pesto and ¾ olives and cook on a hot hob for 2 minutes. Taste at this stage and add more swt chilli/pesto/olives if you like. Add the spring onion & coriander at the last second, mix well and serve with basmati rice.
Salmon, Local Prawn & Chicken Ramen noodle in an Asian broth with crunchy vegetables, chilli & nuts
- 500ml of chicken stock (1 good quality stock cube should be enough)
- 6 star anise
- Pinch of diced ginger (or pickled ginger)
- 2 tablespoons of white wine
- 2 tablespoons of light soy
Just bring to the boil and let the flavours infuse
- 300g salmon (filleted, skinned & diced thinly & with no bones)
- 300g local Irish Prawns (peeled weight)
- 300g cooked thinly sliced chicken
- 100g mangetout, sliced thinly
- 200g of cooked chop suey noodles
- 4 tablespoons of soy caramel (this is a sauce that you get when you bring sugar & a little water to the amber/gold stage in a pan and add the same volume of light soy to it – there will be a reaction in the pan to this initially but don’t worry, keep it on a low heat until the sugar breaks down and melts)
- 100g spring onions, sliced thinly
- Tablespoon finely chopped coriander
- 1 red chilli, thinly sliced
- Tablespoon of roasted peanuts
In a large hot pan add a add a tablespoon of sunflower or rapeseed oil and add the salmon and prawns. Spread them out so that all pieces are touching the base of the pan, allowing them to get a colour and caramelisation. If the pan begins to “stew” (i.e. get very watery), it means that you have too much fish for the size of the pan so just remove the fish, heat the pan again and just seal the fish in smaller batches. After a minute turn all pieces of fish and add the chicken. After another minute 4 good pinches of mangetout and the soy caramel and toss well in the pan. The fish will be cooked after 2-3 minutes in the pan.
In the serving bowls add ¼ of the warm noodles to each. Evenly divide the fish and chicken into each serving bowl. Add spring onion, coriander, chilli & peanuts to each. Finally add the warm broth to each bowl and enjoy.