Oven Roasted Tomato & Caramelised Garlic Bruschetta

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Never Mind the Electric Picnic here's the Acoustic Dinner Party

So to distract ourselves from the fact that we weren’t at Electric Picnic - we had some friends over for dinner on Saturday night - the menu was loosely summer Italian, I really enjoyed all the courses - especially the starter  which was inspired by a meal we had at Junior’s in Ringsend recently. If you haven’t been you should try it - it’s a great restaurant. I’ve been there twice recently - for dinner and brunch!

Pre-dinner Nibbles

Ingredients
Makes 9
1 head of garlic
18 baby tomatoes
3 teaspoons of Maldon Sea Salt
3 teaspoons of Caster Sugar/Light Brown Sugar
Olive Oil
Good quality sourdough bread
1 clove of garlic

Cut the whole head of garlic across the middle - so that each clove is cut in half. Mix together the salt and sugar in a bowl.  Then dip the head of garlic cut side down into the mixture - so that it sticks. Then on a oven proof tray - put the remaining sugar and salt in two piles. Place the two pieces of garlic cut side down on the two piles. Cover the garlic with tin foil. Place in the oven at gas mark 6 for 30 mins until they are tender.

While these are cooking - coat the tomatoes in a little olive oil and bake these along with the garlic - so they should be ready at the same time. If you have them on the vine keep them that way - as they’re less likely to loose their delicious juices in the roasting process.

Remove the garlic and tomatoes from the oven and allow to cool. Then pop them out of the skins, mix together in a small bowl to form a paste with a small bit of olive oil.

Toast the sour dough - spread each piece of toast with a little purred garlic and top with a  few torn basil leaves and two tomatoes.

This is the smallest part of the dinner but thought I’d better start today or we’ll never get it all down. Stay posted for the next five installments - yup 5! Wow we’re mad as a pastry brush around here

Cheffactor

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Win the once in a lifetime opportunity to study at Ballymaloe cookery School with Rachel Allen and become a super fantastico Chef extraordinaire!

I was at the launch of Cheffactor this week in the Westbury - sponsored by the lovely Cully & Sully, who were there in person. We watched a cookery demonstration by Ivan Whelan - the chef behind most of the Cully and Sully recipes. He cooked some lamb steaks with saffron and pink pepper cous cous - served with Bernnaise Sauce and rainbow chard and white turnip. Lots of great exotic ingredients - also an amazing chocolate mint - that tasted like an after eight. Ivan informed us that these amazing herbs were all grown in the organic farm that is part of the Ballymaloe School - I was impressed to say the least.

This video pretty much explains it all

Whilst sampling this great food the competition was explained to us. It's pretty simple, you have to upload a beautiful picture of you and your signature dish - photo to include the Cully and Sully logo. Then write a small paragraph about your dish and another paragraph about your dish. Then there will be a public vote - 2 finalists are chosen this way  -and another finalist is chosen by Cully & Sully.

The final sees the three contestants cook their dish for the panel which included Darina and Rachel Allen - gasp! Then somebody is crowned champion and goes to live at the cookery School for 12 weeks. They also get a set of professional knives to help them on their way.

So what a prize - I'll def be entering -I was thinking of using this photo to enter?

Me & Sully! Now I'm a great fan of the giant ham sandwich, but it may not be enough to impress Darina Allen, so it's back to the drawing board I guess!

Black Pudding Photoshoot

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Lovely Limerick Pudding

Here's a sneak preview of some shots I took for my friends. They are soon to open a shop in Limerick in the old potato market. I took these snaps a few weeks ago. I also visited the Limerick market for the first time in years, it was great, bustling with people, full of delicious smells and heaving with great quality food, fresh veg, tasty pastries and a great fish shop. My friend is the experienced chef, Anne Lloyd.  I wish them all the best when the open the doors next month. Here's a taster of some of their produce. They have a wonderful black pudding - some earthy subtle flavours in there, it's sure to fly out the door

Terrine

Black Pudding, Scallops and Pea Puree

Black Pudding with Poached Egg Starter

Black Pudding Loaf

Wonderful Baked Limerick Ham - the World's Finest!

Poster Sample - it's def cheaper than 4.50 too

Let me know what you think of the pictures - it was a long weekend working on them - but I got to sample the produce of course as an added bonus!

Mum's Chocolate Cake

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Cake is gonna get you!

Here's Cake-ie!

My mum has been making this cake ever since I can remember - I think she got the recipe from Martha down the road - but I'm claiming it for my mum. Any occasion of note which involved kids saw this cake getting whipped up. It's a moist and delicious and appears a lot more complex than the simple recipe that makes it. The secret ingredient is black treacle - I won't hide it from you! 

Ingredients

9oz Caster Sugar

9oz Self Raising Flour

9oz Butter

3 eggs

2 tablespoons of Cocoa Powder

1/2 teaspoon of Baking Powder

1 tablespoon of Black Treacle

A dash of milk

For the icing

5oz of Icing Sugar

1.5oz Cocoa Powder

2oz Caster Sugar

3 tablespoons Water

3 oz Butter

Preheat the oven to Gas mark 4/180oc, and grease 2 circular cake tins, and line the bottoms. I used cake tins that had a diameter of 10 inches.

Sift the flour, baking powder and cocoa powder together in a large bowl. Add in the softened butter, eggs, treacle and the milk. Blend them all together until very well mixed, add more milk if the mixture appears too chick. Spoon into the tins and bake at the centre of the oven for 40 mins. 

Meanwhile you can prepare the icing. Sift the icing sugar and the cocoa powder into a bowl. Place the caster sugar, water and butter in a small pan.

When the cake is cooked it should spring up from a gentle press down, or a skewer should come out clean when poked into the centre. Remove gently form tins and allow to cool.

To make the icing - melt together the contents of the pan and then mix into the icing sugar mixture. If the mixture is a little thick for spreading - just add the smallest dash of boiling water and that should loosen it out a small bit. Similarly if it's to runny you could sieve in some more icing sugar. Spread over and between the two cooled sponges and you're done.

Decorate with chocolates and marshmallows for kids - or give it a dusting of icing sugar or cocoa powder for the adults. You can also make this in a tray and slice out little squares. It looks a bit like a scary ominous monster in this photo I think! It's the cake for every chocolate cake moment

Pecan & Banana Loaf

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Bananas!

I used to play in a band - where I met my boyfriend and the lovely Jane and Andy. There was a song that had a strange stop in it - and the only way we could all come back in at the right time was for Jane to sing the word - Bananas! Then it became everyone's favourite part of the song - good memories!

Ingredients

6 oz softened butter 

6oz golden caster sugar 

3 eggs 

5oz of self raising flour 

3oz ground almonds 

½ tsp baking powder 

100ml/3.5 fl oz milk 

2 small really ripe bananas

2oz pecan nuts – chopped

Pre-heat your oven to 160c/Gas Mark 3. Grease and line a 2lb/900g loaf tin.

To make the loaf batter simply lob all the ingredients into your trusty vintage Kenwood Chef (Did I mention I was given a lovely old Kenwood Kitchen Chef from my parents friends?)

Whisk together until you get a lovely batter. Then lob this into your loaf tin.

Lob this into the oven for 45-50 minutes.

Then lob into your face – after a modest amount of cooling on a wrack. Yummy 

You could always add some icing or frosting if you like – but I thought this was perfectly sweet light and spongy – maybe next time another banana.

This picture is silly and I love it! It's Friday let's all be silly

Carrot, Chickpea & Harrisa Soup

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A Thoroughly Super Soup

So I spent a lovely weekend at home with my parents and visiting my friends and all of their little babies! Cute the lot of them. My mum cooked a great soup which she got from the BBC Food magazine. It was delicious, spicy filling soup, with a hearty consistency. A real winner and super healthy of course, thanks mum!

Ingredients
Olive oil
1 onion dices
50g of carrots
2 cloves of garlic
1 tsp of cumin seed
1 tsp of coriander seed
1 tsp of caraway seed
1 tbsp of harrisa paste
1 litre of vegetable stock (or chicken of you like)
a small bunch of parsley
410g can of chickpeas
To serve – plain Greek yogurt

In a large pan cook the onion in some olive oil on a medium heat for 5-10 minutes until translucent and soft. Next add in all the carrots and the garlic and cook uncovered for another 5 mins.

Meanwhile grind all the whole spices in a pestle and mortar or spice grinder. Tip this mixture into with the carrots and onion long with the harissa. Stir well to mix and then add in all of your stock. Bring to a nice simmer and cook for 10-15 minutes until the carrots are soft.

Then add in the drained chickpeas, and allow these to heat through. Remove one cup full of the mixture and blend the remaining with a stick blender. Add back in the cup and stir before serving with a big dollop of yogurt.

This soup sounds pretty simple – but it’s pretty spectacular. It must be the harissa – seriously make it – it’s great!

I went a bit crazy with this photo – but I like it.

Sun Dried Tomato & Sprouted Red Linseed Tapenade

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Alive, Alive – ooh!
Firstly, you may or may not have noticed that this little corner of the Internet has been a little quiet of late. Reasons for this being, firstly various holidays taken by me and Lola and secondly has been work – I have been closing up a large and frantic tender – and Lola has recently started a new job. Food, sadly has been low on our list of priorities.

I ate some wonderful Polish food in Gdansk, great sauteed potatoes and pork fillet pounded thin and tender in a  rich creamy sauce spicy with green peppercorns (for breakfast – ahem). The other memorable food experience was cooking a ratatouille in an empty swimming pool in the centre of Berlin.

So following these late nights of both partying and working – with all convenience food that goes with them, I felt like I needed a little cleanse. So I’ve been eating raw food  for the last few days. I’ve been sprouting seeds sporadically over the last few years, it’s great fun and very easy to do.

Simply soak 1 tablespoon of seeds in water over night  - then drain and place on a saucer/plate/sprouter. Rinse the seeds once/twice a day and watch as they triple in size and explode apart with shoots. I’ve bought a few packets of pre-mixed assortments of seeds in health food shops, but have also successfully sprouted mung beans, chickpeas, cress and various lentils. It’s amazing to think of so many store cupboard ingredients being able to transform themselves so readily with just some water and daylight.

I’ve added these most often to salads, but also go great in curries, stews and soups – as garnish or an integral part of the dish. This was the first time I used them as a part of a dip,  Sharp, tangy, hot and garlicy – goes great with crudities.

Ingredients
4 sun dried tomatoes in oil 
a big handful of any kind of sprouts (I used a mixture of brown lentils, red linseed and mung beans) 
1 clove of garlic (less if you’re not a big garlic fan) 
A good squeeze of lemon juice 
2 small cherry tomatoes 
1 tablespoon of olive oil 
1 tablespoon of tahini 
a few sprigs of parsley 
Salt and freshly milled pepper

Add all ingredients,  except the fresh tomatoes, into a blender and blend to your desired consistency -  I added in the two small tomatoes at the end to thin it out a little and give it a better consistency. I’d love to know what you think of this yummy cousin of hummous twice removed !

I’ve been busy in the kitchen – making various things to go in jars – spicy tomato chutney and homemade mustard – can’t post till they’ve had some time to mature so stay posted!