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Summer Barbeques

25/5/2016

3 Comments

 
Picture
It’s now official, summer has arrived and it’s time to get ready to barbecue and dine al fresco!

There are lots of possibilities of equipment to choose from, so for those of you who have a gas fired barbecue you will be ready to kick off at the turn of a knob.  Then there is the quick and easy -anywhere goes style- disposable kind. Or the traditional charcoal, whether you are the owner of the Weber model, or an open top or a kettle type all will produce the wonderful smoked flavoured food you've been waiting for.
 
So stock up now with the fuels and fire lighting accessories you will need, like charcoal, wood, barbecue firelighters, long-handled tongs, fork, skewers, and of course the all-important heatproof gloves and apron.
 
Although steak, spare ribs, burgers are among the most popular to barbecue - the photo is just mouthwatering!- I'd like to share with you an old favourite which is quick and easy:

Grilled Salmon Cutles with Vegetables

Ingredients:
4 Salmon cutlets (thick)
8 Leeks
8 Baby corn
Olive oil and melted butter, salt and pepper

Chive and lemon butter
60 g butter, softened
1 garlic clove (finely chopped)
1 shallot (finely chopped)
2 tbsp chopped chives
45 g watercress (chopped)
Juice of half lemon, salt and pepper

 
Directions
  1. Light up the barbecue in advance so the coals are nice and hot.
  2. Make the flavoured butter by blending it with the garlic, shallots, chives and watercress, then stir in the lemon juice and seasoning.
  3. Drain off liquid and place on a generous amount of cling film, seal and roll out like a sausage, leave to chill in refrigerator until firm.
  4. Blanch the leeks in boiling water for 2-3 mins, drain and refresh in cold water, drain.
  5. Brush the salmon and leeks and corn with olive oil and season with salt and black pepper.
  6. Place salmon and veg directly on the grill and cook for 3-5 mins on each side, until the salmon is tender and veg just charred.
  7. Serve at once, with a slice of the chilled butter on top of each salmon steak.
 
Enjoy!
lsc_ha_-_grilled_salmon_cutlets_with_vegetables.pdf
File Size: 77 kb
File Type: pdf
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Bord Bia Quality Mark

19/4/2016

1 Comment

 
Picture
As a consumer, are you always aware of looking out for the Bord Bia Quality Assurance seal on your products when shopping in the supermarket?

This seal guarantees you that food has been produced to a set of standards and the product is inspected to ensure that production is in accordance with those standard. It also guarantees traceability to source.
​
You will find the Bord Bia Quality Mark on prepacked beef, lamb, pork, bacon, cooked ham, rashers, turkey, chicken, duck, sausages and burgers.  You will also find it on eggs, fruit, vegetables and potatoes. Now you know you are serving your family the best product.
1 Comment

Easter Simnel Cake

15/3/2016

2 Comments

 
Get Ready for Easter with this traditional recipe for Easter Simnel Cake

​
(20 cm Round Tin)
 
Ingredients:
 225      g                      Plain flour
1          level tsp         Baking powder
1          level tsp         Mixed spice
175      g                      Soft golden caster sugar
175      g                      Stork baking spread or soft butter
3                                  Large eggs
3          tbsp.               Milk
175      g                      Currants
225      g                      Sultanas
50        g                      Cherries, halved and washed
50        g                      Candied peel
50        g                      Unblanched almonds
                                    Zest of 1 orange and 1 lemon

Almond Paste          
400      g                      Ground almonds
200      g                      Caster sugar
200      g                      Icing sugar
2          tsps.                Whiskey, rum or lemon juice
½         tsp                  Almond essence
2                                  Small eggs, whisked
 
  
Directions
First, line your tin with a strong brown paper and then with grease proof paper.  Pre-heat oven to 150c (conventional oven).
  
 
Almond Paste
  1. Mix 3 dry ingredients well.
  2. Add whiskey to eggs along with essence in a separate jug.
  3. Make a hole in centre of almond/sugar mix and combine with the eggs.
  4. Kneed well and cover with cling film until ready to use.
  5. Place the almonds on a tray and place in the oven for about 5 mins, then chop or blitz in magimix.

Cake
  1. Cream butter and sugar and add in eggs slowly.
  2. Add baking powder to flour with spice, and sieve into above.
  3. Lastly add in the fruit and zest, and mix in well.
  4. Take half the almond paste and roll out to size of the tin, cover remaining half and keep safely l later.
  5. Place half fruit mixture in the prepared tin, and place the almond layer on top.
  6. Finish off with the remainder of the fruit mix.
  7. Put in preheated oven for 1 hour 30 mins, then lower to 130c for a further hour.
  8. Allow to cool in tin before storing in an airtight box.
  9. Before Easter roll out the remaining almond paste (keeping a small amount to make 12 small 'eggs').
  10. Brush top of cake with some warmed apricot jam, and place the almond paste on top, pinch the edges to give a finished look and place the eggs around the edge.
  11. Place under a hot grill to give a toasted effect to almond paste.
 
A decorative eggs nest with some chicks give the authentic look.
LSC&HA - Easter Simnel Cake
File Size: 85 kb
File Type: pdf
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2 Comments

Red Velvet Roulade

10/2/2016

3 Comments

 
A perfect recipe for Valentine's Day

​Ingredients:
130 g Plain flour
2 tbsp. Cocoa
1/4 tsp Bread soda
120 g Buttermilk
1 tsp Vanilla
1 tsp White wine vinegar
120 g Butter
150 g Caster sugar
1 Egg
Red colouring

Filling
 300 g Cream cheese
100 g Butter
100 g Icing sugar


Directions:
  1. Sift together flour, cocoa and bread soda.
  2. Mix together the buttermilk, vanilla and white wine vinegar.
  3. Mix together the butter and sugar until mix is light and fluffy.
  4. Add the egg and mix then add remaining dry ingredients and liquid.  Add the red colouring and make sure mixture is smooth and well mixed.
  5. Place in Swiss roll tin which has been lined with parchment.
  6. Bake in oven 160ᵒC for 20-25 minutes.  Mixture should be spongy and spring back when touched.
  7. Leave in tin to cool.
  8. Prepare the filling: cream together all the ingredients.
  9. Sprinkle parchment with icing sugar.
  10. Turn the sponge out onto the parchment
  11. Spread the cream cheese mix over the sponge and star to roll the sponge up, rolling away from you.
  12. Dust with icing sugar.
LSC&HA - Red Velvet Roulade
File Size: 187 kb
File Type: pdf
Download File

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  • Home
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      • Halloween Cook Camp
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        • Home Tips