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Signature Recipesfor Christmas
A collection of inspirational culinary delights brought to you by The National Crafts & Design
Fair in association with Cooks Academy.
Cooks Academy 19 South William Street
Dublin 2 www.CooksAcademy.com
01 611 1666
Give the Gift of Cooking this Christmas
With a Cooks Academy Gift Voucher
Gift of Cooking this Christmas
W elcome to the Cooks Academy Chefs’ Theatre at this year’s Christmas Food Emporium. Once again, Cooks Academy is
delighted to bring you a fabulous line up of food and wine experts to give you insightful demonstrations during this year’s show. We have scanned the nation for Chefs, Food Entrepreneurs and Wine Experts who will present a selection of their signature recipes to add to your Christmas repertoire and inspire you to cook up a storm with their culinary hints and tips.
For those lacking cooking experience or time the recipes such a Roast Pheasant with Chestnut Stuffing, Thyme infused Raspberry and Chocolate Meringue Tower and Sticky Toffee Puddings, to name but a few, will surely tickle your tastebuds.
This year we are delighted to present a collection of the recipes demonstrated on stage in this unique show booklet as a souvenir to take home with you. By browsing through the wonderful recipes, we hope you’ll get lots of delicious ideas for entertaining family and friends at home throughout the festive season.
Alongside the Cooks Academy Tutors Vanessa Greenwood and David Rice, the stage features stars such as Catherine Fulvio, Andrew Rudd and Troy Maguire. We will be showcasing lots of seasonal fare from mini Christmas Puddings to simple Champagne cocktails.
Please be our guest, sit back and enjoy the variety of demonstrations this Christmas.
Best wishes,
Founder Cooks Academy
1
Contents Contents
Andrew Rudd: Cauliflower Soup with Sautéed Wild Mushrooms . . . . . . . . . . . . . . . . 4
Chicken Casserole with Chorizo and Chickpeas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Lemon Sorbet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Neil Shirt: Crostini of Grilled Artichoke with Sweet Onion Puree and Crispy Parmesan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Ruth Wassel: Curried Parsnip Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Chocolate, Orange and Coconut Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Veronica O’Reilly: Mini Christmas ‘Pudding’ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Peter Caviston: Pan Fried John Dory with Tomato and Wild Garlic Salsa . 11
Catherine Fulvio: Thyme Infused Raspberry and Chocolate Meringue Tower 12
Vanessa Greenwood: Celeriac, Apple and Cashel Blue Soup . . . . . . . . . . . . . . . . . . . 14
Fig Galette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Kevin Sheridan: Strawberry Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Durrus Cheese Tartiflette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Gina Miltiadou: Vol-au-vent Mince Pies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Christmas Ice Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Troy Maguire: Roast Pheasant with Chestnut Stuffing, Root Vegetable Boulangere . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Colin Harmon: Enjoy Perfect Filter Coffee Every Time! . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Prannie Rhatigan: Sea Spaghetti and Cheese Straws . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Liberty Finnegan: Christmas Colcannon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Birgitta Curtin: Salad with Burren Hot Smoked Salmon . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Lorraine Fitzmaurice: Fruit Mince Pies with Almond Topping . . . . . . . . . . . . . . . . . . 28
Vegetable Wellington . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
David Rice: Chocolate Roulade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Peter Ward: Pint Glass Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Alix Gardner: Sticky Toffee Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Garth McColgan: Juicy Poached Chicken Breast with Red Peppers and Chive Crème Fraiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Zesty Garlic Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Caroline Hennessy: Cheese and Herb Beer Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Chocolate Stout (or Porter) Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Caramel Ale Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Maurizio Bruno: Almond Savarin with Chocolate 70 Cremeux and Yogurt And Berry Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Eugene McSweeney: Goatsbridge Smoked Trout with a Shot Glass of Horseradish Cream, Eggy Salad and Home Made Brown Bread . . . . . . 42
Vegetarian Shepherds Pie with Sweet Potato Topping . . . . . . . . . . . . . . . . . . . . . . . . 43
Timetable of Talks & Demos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Booklet designed and produced by www.zestcreative.ie
Talks & Demos
Timetable on Pages 44-45!
Andrew RuddEasy Entertaining andUsing Those Christmas Leftovers
Cauliflower Soup with Sautéed Wild Mushrooms
Chicken Casserole with Chorizo and Chickpeas
Serves 3-4
Preparation Time: 10 minutes
Cooking Time: 50 to 55 minutes
(15 minutes, quick meal)
1 tablespoon olive oil 2 chicken breasts
1small onion, sliced 1 garlic clove, sliced 2 carrots, chopped
1 celery stalk, chopped 1 red chilli, deseeded and
chopped 80ml red wine
100g chorizo, chopped 60ml sherry (optional)
1 x 400g canned tomatoes 150ml chicken stock
1 x 400g can chickpeas, rinsed and drained
salt and freshly ground black pepper
handful chopped fresh parsley
crusty bread, to serve
Sweat the onion, garlic, green leaves, and stalks in 50g butter until soft. Season with salt and pepper. Add the cauliflower florets and the chicken stock. Cook until the cauliflower is soft. Add the milk and cream and bring nearly to the boil. Ensure that you do not boil the mixture. Season with nutmeg, salt & pepper and liquidise with a hand held blender.
Prepare the mushrooms by gently tearing into small pieces by hand. Cook the mushrooms with butter on high heat for 5 minutes.
Season with salt & pepper, to taste. Allow to cool Serve in a warmed bowl and garnish with the mushrooms and a teaspoon of cream. Serve also with crusty bread.
Fry the chorizo for 2-3 minutes until crispy. Add the chicken and fry, turning frequently, until lightly browned all over. Add a little more oil to the pan if needed, then add the onion, garlic, carrots, celery and chilli and cook for five minutes. Add the red wine and sherry, simmer until reduced by half. Add the can of tomatoes to the pan and bring to the boil. Cook for five minutes, then add the stock and bring back to the boil. Add the chickpeas and for 20-25 minutes (or 10 minutes), or until the chicken is completely cooked through.
Season, to taste, with freshly ground black pepper. Sprinkle with chopped parsley and serve with crusty bread.
Serves 6
Preparation Time: 10 minutes Cooking Time: 30 minutes
1 onion, finely chopped 1 clove garlic, finely chopped 80g butter 1 head of cauliflower, cut into florets. Retain the green leaves and stalks1lt chicken stock (vegetable stock as an alternative) 200ml milk 100ml cream (reserve some for garnish) 2 tsp freshly ground nutmeg Salt & pepper to taste 100g wild mushrooms
4 5
Lemon SorbetCombine the sugar, water, mint leaves, and diced lemon into a saucepan. Gently heat until the sugar has dissolved. Bring to the boil and continue cooking for 6 minutes. You want to have a light syrup. Remove from the heat and allow to cool. Strain through a sieve. Stir in the grapefruit and lemon juices. Add the sparkling water and egg white.
Pour into the ice-cream maker. Alternatively, pour into a bowl and freeze.
Another interesting way to serve is to scoop out the lemon halves and pour in the sorbet. Freeze and serve. Makes 1.3 litres
Serves 6
Preparation Time: 20 minutes Freezing Time: Overnight
3 lemons, diced 300g caster sugar 6000ml water 300ml lemon juice (6 to 7 lemons) 100ml grapefruit juice (1 grapefruit) 300ml sparkling water 2 egg whites, beaten to soft peak (to lighten the sorbet) Bunch of mint leaves
6 7
Neil Shirt
Christmas Canapés and Snacks
Crostini of Grilled Artichoke with Sweet Onion Puree and Crispy Parmesan Serves 10
For the Crostini
1 sourdough baguetteextra virgin olive oil
Maldon sea salt Black pepper
For The Topping
1 large onion (diced)10g butter
1 large bay leaf20ml extra virgin olive oil
1 small jar of grilled artichokes
30g Parmesan Reggiano shavings
Basil
Place the diced onion, butter and by leaf into a pot with 25ml of water and put on a low heat. This will cook slowly for at least 90 minutes, the water will evaporate off and the onions will begin to caramelise. When the onions are really well cooked, and quite sticky they are ready. Puree with a stick blender and gradually add the Olive oil while blending and then season with salt and pepper. Set aside to cool. Meanwhile pre-heat your oven to 180oc. Slice the baguette into 5mm thick pieces and place on a baking sheet, season with salt and pepper and then drizzle the oil on. Bake the baguette for around 5 minutes or until golden brown and crisp, Set aside. Place the shaved Parmesan onto a non stick tray and bake in the same oven until crisp and golden. Drain the artichokes and remove the choke (centre) if necessary.
To assemble place the crisp bread pieces onto a tray and spoon on the onion puree. Next place the artichoke on top and finish the assembly with the Parmesan. Garnish with basil
Ruth WasselThermomixYour Christmas
Curried Parsnip Soup
Chocolate, Orange and Coconut Cake
Ingredients
150g (5oz) good dark chocolate finely grated
zest of an orange50g (2oz) Amaretti biscuits
100g (4oz) butter cut in cubes
100g (4oz) coconut4 eggs, beaten175g (7oz) sugar
cocoa powder or icing sugar for dusting
Melt the butter in a heavy saucepan, add the onion, garlic and parsnip, season with salt and pepper and toss until well coated. Cover and cook over a gentle heat until soft and tender, about 10 minutes. Stir in the curry powder/paste and gradually incorporate the hot stock. Simmer until the parsnip is fully cooked and liquidize. Correct the seasoning and add the milk. Serve with crispy croutons and sprinkle with chopped chives or parsley.
Preheat the oven to 180C. Line the base of a 20cm (8in) diameter spring-form tin with greaseproof paper and butter the sides of the tin.
Melt the chocolate in a bowl sitting over a saucepan of simmering water or in a microwave or warming drawer.
Place the Amaretti biscuits, coconut, sugar and orange zest in a food processor and whiz until the biscuits and almonds are almost finely ground. Add the butter and the eggs and blend. Then add the melted chocolate and briefly mix again until blended.
Pour the mixture into the prepared tin and put straight into the oven. Cook for 35-40 minutes until the cake is puffed up and slightly cracked around the edges. Remove and allow to sit for 15 minutes before transferring to a plate. As the top will crack you can serve this upside down for a more perfect looking cake. When it is cool, dust with cocoa powder or icing sugar.
Ingredients
75ml olive oil or 75g butter1 medium onion1 garlic clove, crushed (optional)375g (13oz) parsnips peeled and choppedsalt and freshly ground pepper1-2 teaspoons curry paste/powder (to taste)1 litre chicken or vegetable stock250ml milk
Garnish; crispy croutons, chives or parsley finely chopped.
8 9
www.cookingwithruth.ie
Veronica O’Reilly
Healthy Habits Christmas
Mix all ingredients together and shape into a pudding. Place in a small pudding bowl. Press firmly into place and refrigerate for 2 hours.
Vanilla Cashew CreamMix all ingredients together in a highspeed blender until smooth. Refridgerate for 2 hours. Serve over pudding and garnish with mixed spice and berries.
Mini Christmas ‘Pudding’Ingredients
100g brazil nuts (soaked for 8 hours)100g almonds soaked overnight (or any nuts)100g dates100g raisins100g prunes1 dessertspoon vanilla extract1 dessertspoon mixed spice1 teaspoon cinnamon1 teaspoon ground ginger2-dessertspoons coconut oil (melt)Zest of one orange and one lemon
Vanilla Cashew Cream
100g dry cashews 50ml water 2 dessertspoons agave/honey 3 dessertspoons coconut oil (melt)1 vanilla pod or 1 teaspoon vanilla extract and a little lemon juice
Peter CavistonGourmet Seafood Entertaining
Pan Fried John Dory withTomato and Wild Garlic Salsa
Ingredients
2 oz butter4 fillets John Dory
saltcracked black pepper2fl oz ground nut oil
baby potatoesfresh mint
Salsa
2 Shallots2fl oz Olive oil
12 Cherry TomatoesPinch Salt
Pinch Cracked Black PepperBunch Wild garlic leaves
Juice of 1 LemonTablespoon Capers
Heat large frying pan then add ground nut oil. Season fish with salt & pepper.
Pan fry for 2-3 mins on each side. Then spoon butter over fish to give golden brown colour.
Serve on plate with cherry tomato and wild garlic salsa.
Wild Garlic SalsaChop & sweat shallots, cut cherry tomatoes in half (leave some whole for display), add capers and other ingredients and mix together.
Tel: (01) 280 9245www.cavistons.com
10 11
Catherine Fulvio
Catherine’s Christmas Dessert
Thyme Infused Raspberry and Chocolate Meringue TowerPreheat the oven to 140°C/Fan 120°C/Gas 1. Line a baking sheet with parchment paper. Draw large, medium and small heart shapes, measuring 24cm, 20cm and 16cm on the underside of the parchment paper ensuring that you can see the shape through the paper. Place the egg whites into a bowl. With an electric hand mixer, whisk the egg whites until stiff but not dry. Gradually whisk in half of the caster sugar, a tablespoon at a time. Fold in the remaining caster sugar. Using a piping bag with a plain nozzle, spoon the mixture into the bag and following the line of the heart shapes, fill in the shapes with the meringue mixture. Secure the parchment paper to the baking sheet with a little of the meringue mixture to ensure the paper does not lift in the oven. Bake immediately for 1½ hours or until set.
Leave the oven door slightly open so that the meringues can cool in the oven.
Meanwhile, to prepare the raspberries, place the red wine, honey and thyme in a saucepan and warm through. Remove for the heat. Place the raspberries in a shallow bowl and pour the wine over. Cool and place in the fridge for 30 minutes.
To make the filling, melt the chocolate and the butter in a bowl over a pan of simmering water. Allow to cool and then fold in the whipped cream.
To make the sauce, using a slotted spoon, gently remove the raspberries from the liquid, taking care not to break them. Strain the liquid and return to the saucepan. Add the Arrowroot mix and heat the liquid to thicken to a light sauce consistency.
Spread the large and medium meringue hearts with some of the chocolate mixture and top with raspberries. Starting with the largest heart at the bottom, pile the meringues on top of each other.Garnish chocolate shavings and sprigs of thyme. Drizzle generously with the raspberry thyme sauce.
Serves 10-12
For The Meringue Mixture6 egg whites360g caster sugar, sieved
For The Filling350g dark chocolate 150ml double cream, whipped 90g butter
For The Raspberries600ml red wine (and that leave a glass for chef!)4 tablespoons honey2 sprigs thyme700g raspberries2 teaspoons of Arrowroot mixed with a little water, to thicken the sauce
Chocolate shavings (or broken Flake bar) and thyme sprigs, to decorateRaspberry thyme sauce, to drizzle
www.ballyknocken.comwww.catherinefulvio.com
12 13
Vanessa Greenwood
Christmas Starters
Celeriac, Apple and Cashel Blue SoupMelt the butter in a medium heavy based saucepan, add the leek and celeriac, cover with a cartouche (paper lid pressed down over the vegetables) and sweat for 10 minutes until softened. Add in the diced apple and cook for a further 3-4 mins, stirring occasionally and season well. Add the potato and hot stock, cover and bring to the boil, then reduce the heat to a simmer for a further 10 mins or until the potato is cooked. Whizz the soup with a handheld blender until smooth. Stir in the crumbled blue cheese and whizz once more. Ladle into soup bowls and garnish with chopped chives and a generous dollop of whipped cream. Instead of chopping chives snip off the required lengths with your kitchen scissors.
If you can’t get celeriac, try using celery instead, in which case I like to remove the stringy outer layer from each celery stalk using a wide vegetable peeler.
Ingredients
50g butter1 medium leek (220g cut weight) white stalk only, washed and thinly sliced350g celeriac, peeled and roughly chopped2 apples, peeled, cored and diced150g peeled potato, peeled & diced900ml vegetable stock, hot100g Cashel Blue Cheese, crumbled1 tablespoon chopped chives75ml cream, whipped
Ingredients
200g all butter puff pastry, defrosted
6 fresh figs 60g caster sugar
2 teaspoons balsamic vinegar
100g camembert cheese, cut into 8 slices
fresh chives or basil leaves, to garnish
Fig GaletteTo make puff pastry galette: Preheat the oven to 200°C. If not already pre-rolled, roll out the pastry to 2mm thick and cut out 4 discs using a 10cm wide pastry cutter (or wine glass rim / or saucer base). Prick well with a fork and place on a baking sheet lined with a sheet of parchment paper. Cover with a second sheet of parchment paper and weigh down with a second baking tray. Bake for 12 minutes until crisp and golden. To make the fig jam: Chop 3 of the figs into small pieces and place in a saucepan with sugar and balsamic vinegar. Stir over a low heat until the sugar dissolves, then stop stirring and allow to simmer for 10 minutes. The jam will thicken slightly once it is remove from the heat and as it cools.
To assemble galette: Slice each of the remaining figs into 4-6 wedges. Smear a spoonful of jam over each galette, Lay 2 slices of camembert in the centre, followed by some fig wedges. To serve, warm in the oven until the cheese.
Once you learn how to make pastry galettes, there is no end to the wonderful toppings you can dream up to serve with them. just starts to melt. Garnish with fresh herbs.
Tel: (01) 611 1666www.cooksacademy.com
14 15
Kevin Sheridan
Ultimate Christmas Cheeses
Strawberry Cheesecake Biscuit BasePut the biscuits in a zip loc bag and the crush with a rolling pin. Melt the butter over a gentle heat. Transfer the biscuit crumb to a mixing bowl and blend with the melted butter. Press the mixture in to the bottom of a 9” ring form tin, and put in the fridge for a minimum of 30 minutes.
Cheese MixBlend the gelatine and water. Blend all other ingredients with an electric whisk thoroughly (approx 2 minutes max). Then stir in the gelatine. Pour the mixture over the chilled biscuit base and smooth with a spatula
Strawberry Coulis (to blend through – optional)Remove stalks and mash the strawberries, blend with sugar, and simmer, stirring regularly for 5–10 minutes. This can then be forked/swirled through the cheesecake mix to create ripples. Decorate the top of the cheese cake with strawberries and whipped cream or cream cheese.
Serves 6-8
Biscuit Base230g biscuits 100g butter
For The Cheese Mix300g cream cheese300g quark cheese180ml creamPunnet Strawberries (stalks removed and mashed)1 tablespoon caster sugar14g sachet gelatine50ml hot water
For the cheese mixPunnet Strawberries1 heaped tablespoon caster sugar
Serves 4
900g waxy potatoes, cubed
1 small Durrus or 400g cut portion, remove
rind, cubed2 onions, finely chopped
1glass white wine (optional)
200g back bacon rashers, cut into small pieces
(spinach & watercress or kale can be vegetarian
alternatives) 250g tub crème fraîcheblack pepper and salt
Tel: (046) 924 5110 www.sheridanscheesemongers.com
Durrus Cheese TartifletteSteam or parboil the potatoes until just soft. Gently cook the onions and bacon in a covered pan with butter or olive oil. Add wine if using. Slice the potatoes thickly. Put all the ingredients in a buttered shallow oven dish. Add salt and pepper and pour on the crème fraîche mixing gently. Bake at 180°C for 20 - 25 minutes. Stir gently after 10 minutes. Serve with green salad and red wine.
16 17
Gina Miltiadou
Sweet and Quick Christmas
Vol-au-vent mince pies
Christmas Ice Cream Serves 6
500ml tub vanilla ice cream
2 tablespoons orange juice200g Christmas cake75g glacé cherries, roughly chopped
One ginger loaf cake
Mix all the ingredients together in a large saucepan. Slowly bring to the boil and simmer for 30 minutes.
Meanwhile, cook the vol-au-vents according to the packet instructions. When cooked, fill with mincemeat and bake for a further ten minutes. Serve with whipped cream. Keep any extra mincemeat in a sterilised jar for up to one month.
Slightly soften the ice cream, tip into a large bowl and beat with a wooden spoon, until smooth. Fold in two tablespoons of orange juice, the Christmas cake, cut into small cubes, and the glacé cherries. Transfer to a small freezer-proof container and freeze until solid. Just before serving, heat a ginger loaf cake in the microwave on high for 45 seconds, until warm. Thickly slice into six, divide between plates and top each with a big scoop of the ice cream.
Dust with icing sugar and grate over a little orange zest to serve.
Serves 6-8
450g raisins450g sultanas350g grated apple170g brown sugar145mls brandy145mls whiskey85g butterJuice and rind of one lemonPinch of nutmeg and cinnamon60g almonds60g walnuts100g mixed peel2 tablespoons of marmalade 1 packet vol-au-vents, defrosted
(01) 663 8851 www.easyfood.ie
18 19
Troy MaguireRoast Pheasant with Chestnut Stuffing
Ingredients
Stuffing100g stale sourdough
or country-style bread, crusts removed
1/3 cup milk, warmed1 onion, chopped
3 tablespoons olive oilsalt and pepper
1 sprig rosemary or a few sprigs of thyme, chopped6 chestnuts, peeled* and
roughly chopped3 tablespoons
grated parmesan1 egg
To test if the pheasant is done, pierce the thigh with a skewer - the juices should run clear. Allow to rest, covered in a warm place for 10-15 minutes before serving.
For The StuffingCut the bread into cubes and place in a bowl with just enough warm milk to moisten and soften the bread. Cook the onions in the olive oil with a little salt and pepper until golden brown and soft. Add to the bread along with all the other ingredients and mix thoroughly.
* To peel the chesnuts, slit along one side then boil in water for 10 minutes. Remove from heat and pull chestnuts out one at a time into a tea towel and peel while hot, if they do not peel easily put back in the hot water for a while.
Ingredients
Pheasant1kg pheasant80g butter, softenedsalt and pepperolive oil
Roast Pheasant with Chestnut Stuffing, Root Vegetable Boulangère For The PheasantA 1kg pheasant will serve four people, a small amount each, but the meat and stuffing is rich. If you like, you can chop a little sage or tarragon to add to the butter, which you push under the skin of the breast.
Preheat oven to 175C. Rinse pheasant, pat dry and chop off the head if still attached.
Stuff the bird with the bread stuffing, then push a good bit of butter under the skin of the breasts. Season all over with salt and pepper, place in a baking pan along with your potatoes and vegetables, drizzle with a little olive oil and dot any remaining butter on top. Roast for about 40-45 minutes.
20 21
Ingredients
Root Veg Boulangère6 sliced potatoes4 shaved parsnips4 sliced onions, sweated1 finely sliced celeriac1lb butterthyme leavessalt & pepper
1
Root Veg BoulangèreFirst sauté the onions lightly in a frying pan. Arrange a layer of potatoes over the base of your oven tray or dish. Sprinkle sautéed onion and 2-3 sage leaves on top and season with salt and pepper. Continue in this way until all potatoes and onion are used up and you finish up with a layer of potatoes on top. Pour the stock evenly over the potatoes.
Fleck the surface with the butter and bake for 45-50 minutes or until the potatoes are golden brown on top and cooked through. You may need to cover in tin foil to stop it drying out or add more stock for the last 15 minutes of cooking.
Colin Harmon
Filter Coffee at Home
Enjoy Perfect Filter Coffee Every Time!
Equipment and Ingredients
30g of Freshly Roasted Coffee (Freshly Ground,
coarse like sugar. Lighter roasts best, seasonal
where possible)500ml of Boiled Water
(c95 Degrees)1 x filter brewer with rinsed
papers (Chemex or Kalita Dripper is recommended)
1 x Digital Scales1 x Timer
1 x Pouring Kettle
Place the ground coffee onto the rinsed paper filter and place the whole vessel onto a scales. Start the timer and add 80g of water, just off the boil, and leave the wetted grounds to rest for 45 seconds. Slowly add the water to the coffee at a slow pace being careful not to pour directly onto the paper. Aim to pour 500g (ml) of water onto the coffee in about 3mins. After a further 30 seconds all the water should have run through the coffee bed. Remove the paper and swirl the coffee to aerate the drink. Pour into a wide mouthed cup and leave to cool momentarily. Serve black, without sugar and enjoy the changes of the coffee as the temperature drops.
22 23
Prannie Rhatigan
Entertaining for Christmas
and place on baking tray. Repeat process with strands of sea spaghetti until all the dough is used. Chill in the freezer or fridge for 20-30 minutes.
Preheat the oven to 190°C/375°F/Gas 5. Bake for 10 minutes in the centre of the oven until golden brown. Remove and leave on baking tray for 2 minutes to settle. Carefully transfer to wire rack. Eat warm or cold.
Cook’s Tip: the straws are perfect for Christmas entertaining as they can be prepared in advance and stored uncooked either in the fridge, for 24 hours, or the freezer, until needed, before popping them into the oven for ten minutes or slightly longer if straight from the freezer.
Serves 6
20g (3/4 oz) dried sea spaghetti 2 tablespoons or juice of 1 lemon
Pastry:75g (21/2 oz) butter75g (21/2oz) plain flour75g (21/2oz) mature cheddar, grated 1/4 teaspoon dry mustard 1/4 teaspoon nori flakes
Sea Spaghetti and Cheese Straws To prepare the sea spaghetti Soak sea spaghetti in cold water for 30 minutes to rehydrate, drain and place in bowl. Add lemon juice and stir to coat. Allow to marinate for 30-60 minutes. Place in a steamer and steam until soft and similar al dente spaghetti. Depending on the thickness of the seaweed this takes between 5–12 minutes. Remove from the steamer. Pat dry with kitchen paper.
To prepare the pastryPlace the butter, flour, cheese, mustard and nori flakes in a food processor and pulse until the ingredients form a ball. Wrap the dough in cling film and refrigerate for 1-2 hours.
When ready to bake straws:Grease two baking trays. Press and roll out the dough as thinly as possible to a rectangle measuring about 15 x 30cm (6” x 12”). Lay one strand of sea spaghetti out on the edge of the dough and press it gently into the dough. Roll the pressed sea spaghetti over just once, to barely encase. Cut into 7.5cm (3 inch) pieces www.prannie.com
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Liberty Finnegan
Cooking – Babies First Christmas
Refresh the apricots in a bowl of boiling water for a couple of minutes until tender. Peel the potatoes and cut them into even-sized pieces. Put in a saucepan of cold water and bring to the boil until cooked through. To check if they are cooked use a knife and pierce the potatoes, if the knife enters without resistance they are done. With a masher, mash the potatoes until lump free. You can use a drip of milk and unsalted butter to make them smoother. Taste and set aside. Slice the apricots into thin strips. Heat a sauté pan and add the butter, once heated add the brussel sprouts and apricots. Cook over medium heat until the sprouts are wilted and softened. About 10 minutes. Place in a food processor and process until smooth. Add to mash. Never put the mash in the food processor with the food as it will turn into a chewing gum like substance.
Suitable for freezing up to 6 months.
For adults this recipe is lovely to add sliced almonds or chestnuts to the sauté pan before the sprouts. You can also add leftover turkey in the food processor with the sprouts to make a complete Christmas dinner.
Christmas Colcannon 8 months+
Ingredients
450g potatoes50ml full fat milk1 knob unsalted butter6 brussel sprouts cored and shredded4 dried apricots1 knob unsalted butter
Birgitta Curtin
Hot Smoked Salmon Starters
Salad With Burren Hot Smoked Salmon
Serves 4
Salad600g or 1 1/3 lb Burren Hot smoked Spiced Salmon, cut
into pieces 2 litres or 2 quarts mixed salad greens washed and
torn (for ex. romaine, red leaf, chinese cabbage, escarole or watercress) 12 x asparagus stalks
cooked and chilled
Tarragon Honey Mustard Dressing
1 x garlic clove minced or pressed
60ml or 1/4 cup olive oil, preferably virgin olive oil
1 1/2 tablespoon white wine vinegar
2 tablespoons Dijon-style mustard
1 teaspoon honey (runny) 3/4 teaspoon dried
tarragon leaves 1/8 teaspoon freshly-ground black pepper salt to taste
Combine all the dressing ingredients, except the salt, in a small bowl and whisk until blended. Add salt to taste. Let stand 30 minutes or overnight to blend flavors. Meanwhile toss the salad greens with two-thirds of the dressing. Arrange the greens on individual plates. Arrange the asparagus around the edges. Slice the Hot Smoked Salmon into strips and arrange them on top of the greens. Drizzle them equally with remaining dressing and serve.
homemadebabyfood-ireland.blogspot.com www.burrensmokehouse.ie
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Lorraine Fitzmaurice
Veggi Treats for all the Family
oven, 190C, Gas 5 for 20 minutes. These bases once baked will keep for 2 weeks in an airtight container. They also freeze well.
To Assemble The Pies Place 60g (2 1/2oz) ground almonds into a food processor or use a hand blender. Add a few drops of almond essence and 150ml (5 fl oz) water. Blend until smooth. If the topping is too thick add a little more water until a smooth consistency has been reached. Spoon a heaped dessertspoon of mince into each pie case. Using a dessertspoon pour a layer of almond topping over the mince. Bake in the oven, 190C, Gas 5 for 20 minutes or until topping is lightly golden.
Serves 24
Fruit Mince Filling285g (10oz) raisins285g (10oz) sultanas285g (10oz) currants150g (5 1/2oz) stoned dates roughly chopped125g (4 1/2oz) cooking apples, washed and diced rind of half a small orange diced small along with the juice1/4 teaspoon nutmeg1/2 teaspoon cinnamon1 teaspoon mixed spice30g (1oz) chopped toasted walnuts1 dessertspoon apple concentrate1 teaspoon Mugi Miso (soy bean, barley paste)
Fruit Mince Pies With Almond ToppingFruit Mince FillingWash the dried fruits. Place in a heavy based pot along with the apples, orange rind and juice and spices. Stir well. Add water up to the level of the fruit. Place a lid on top and bring to a boil. Lower the heat and simmer for 1 hour. Stir occasionally. When cooking is finished stir in the walnuts, apple concentrate and miso. Cool. The miso acts as a preservative. The mince will keep for 3 months in the fridge.
Wholemeal Spelt PastryPlace the flour in a large roomy bowl. Add a pinch of salt. Rub the margarine in with your finger tips until it resembles breadcrumbs. Add 2 dessertspoons of cold water gradually and bring everything together with your fingers until a dough forms. Wrap in cling film and allow to rest for 30 minutes.
Lightly oil 2 muffin trays. Roll out the pastry on a lightly floured surface to 1/4cm thickness. Using a 9in (3 1/2 in) scone cutter, cut out 24 circles of pastry. Line the muffin trays with the pastry circles. Lightly press them into the base of the muffin tray. Bake them in a pre-heated
Wholemeal Spelt Pastry
450g (1lb) wholemeal spelt flour (or wholemeal fine pastry flour)
pinch of sea salt225g sunflower margarine
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Vegetable Wellington Onion Gravy1 medium onion,
diced finely2 tsp thyme
leaves, chopped250ml vegetable stock
soy sauce to taste2 teaspoons
arrowroot, or corn flour to thicken
Wash the rice. Using a pot with a tight lid and over a medium heat melt 1 dessertspoon butter or margarine, and 1 dessertspoon of sunflower oil. Saute the onion until soft. Add the cinnamon stick, bay leaf, cloves, cardamon pods, and the pinch of saffron. Add the washed rice and 100mls of water and a pinch of salt. Bring to a boil, lower the heat, place a tight lid on top and simmer on a low heat for 45 minutes. Preheat the oven to 225C, Gas 8. Place the butternut squash onto a baking tray and toss in a little sunflower oil and a pinch of salt. Place on the top shelf of a hot oven to roast, approx., 15 minutes. Remove the stalks from the mushrooms. Wipe the mushroom caps clean. Place on a baking tray and toss in a little
sunflower oil and a pinch of salt, sprinkle over half the thyme leaves. Dice the stalks and place on the baking tray. toss in the sunflower oil and a little salt. Place in the hot oven to roast until tender, approx 15 minutes.
Fluff up the rice, and remove the cinnamon stick, bay leaf, cardamon pods, cloves. Place in a large bowl along with butternut squash, parsley, the remaining thyme leaves, lemon zest, the mushroom stalks and hard boiled free range eggs. Stir and season with salt and pepper.
Assemble the wellington. Heat the oven to 200C, Gas 6. Lightly oil a baking tray. On a lightly floured surface roll out the puff pastry to 1/2 cm thick. cut a rectangle of pastry 8in x 12in (20cm x 30cm). Lay the mushrooms down the middle of the rectangle of pastry. Place the rice mixture on top. Bring the sides of the pastry up together and pinch the pastry together to seal. With the remainder of pastry cut out some shapes of leaves to decorate the pie. Lift onto the oiled baking tray. Brush the surface with beaten egg. Place in the centre of the oven for 30 minutes until golden.
To Make The GravyWarm a dessertspoon of sunflower oil in a pot and saute the onion and thyme until the onion is soft but not brown. Add the vegetable stock. Blend the arrowroot or corn flour in a little cold water and add to the pot. Bring to a boil, lower the heat and simmer until the gravy thickens. Season with soy sauce until a rich taste has been reached.
Serves 4-6
Ingredients2oz (60g) brown basmati ricepinch saffron, or turmeric1 teaspoon lemon zest1 cinnamon stick, 3in piece1 small onion, halved and thinly sliced1 bay leaf2 cloves2 green cardamon pods3 large field mushrooms10 1/2 oz (300g butternut squash, diced into 2cm cubes butter or sunflower margarinesunflower oil1 tablespoon parsley, chopped fine1 tablespoon thyme leaves, chopped2 free range eggs, hard boiled and roughly choppedsea salt and fresh ground black pepper101/2 oz (330g) puff pastry1 free range egg, beaten
www.blazingsalads.com
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David Rice
Entertaining At Christmas
Fold half the icing sugar into the whipped cream, then spread it evenly over the sponge. Scatter over most of the raspberries.
Starting from the long edge closest to you, roll the sponge up and over. Place the roulade on to a serving dish and dust with icing sugar and decorate with any remaining berries (and or dust with icing sugar).Brushing a little unscented oil over the tin, before pressing the parchment paper into the tin. This helps the paper to mould to the shape of the tin.
Serves 6-8
200g plain dark chocolate, roughly chopped5 eggs, separated into whites and yolks140g caster sugar150ml cream, lightly whipped1 tbsp icing sugar, sieved100g raspberries, some for filling and some to garnish the platesunflower oil, for greasing the tin
Chocolate Roulade Another flourless dessert which tastes even better if made the day before a dinner party!
Melt the chocolate in a bain marie (a bowl set over a saucepan of simmering water), leave to cool.
Using an electric whisk, beat the yolks and the caster sugar for a few minutes until thick and pale (mousse like). Fold in the melted chocolate until marbled looking.
Whisk the egg whites until stiff peaks form and stir a large metal spoonful into the chocolate mixture, to loosen it. Fold the remaining whites in gently. Spread the mixture evenly onto a lined swiss roll tin and bake for 15 minutes until the top is springy to the touch. Leaving the sponge in the tin, cover immediately with a damp cloth (to prevent the sponge from cracking) until cool.
Lay a sheet of parchment paper on a work surface and dust with icing sugar. Remove the cloth and turn out the sponge onto the parchment paper. Peeling away the original paper. Tel: (01) 611 1666
www.cooksacademy.com
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Peter Ward
Homemade Breads for Christmas
Mix by hand in a large bowl. Mix in butter with fingertips. Make a well in the middle and add buttermilk. Mix with hand held rigid like a claw. Do not over knead. Flour surface and turn out. Fold into a flat round and make a cross on top.
Bake in a hot oven at 190 degrees for about 35-45 minutes. Tap on bottom for a hollow sound to make sure it is done.
Pint Glass Bread
Ingredients
Pint glass coarse flourPint glass white flour3/4 pint buttermilkEnough salt to coat the bottom of a pint glassEnough soda to coat the bottom of a pint glassEnough butter to coat the bottom of a pint glass.
Alix Gardner
Sticky Toffee Christmas
Sticky Toffee PuddingServes 4
Ingredients35g butter
75g caster sugar1 medium egg
90g self raising flour90g of stoned dates, chopped
90ml boiling water1 teaspoon instant coffee
to be added to the boiling water
1/2 teaspoon vanilla essence1/4 teaspoon bicarbonate
of soda
Toffee Sauce100g dark soft brown sugar
60g butter4 tablespoons cream
10g pecan nuts1/8 teaspoon freshly- ground black pepper
salt to taste
Preheat oven to 180 C 350 F Gasmark 4.
Put the chopped dates in a bowl, add the boiling water with the coffee, bicarbonate of soda and vanilla essence. In another bowl cream the butter and sugar together till light and fluffy. Add the beaten egg a little bit at a time with a little flour. Fold in the remaining flour and the date mixture including the liquid. The mixture should be runny.
Oil 4 x 80gm dariole moulds or ramekins. Pour into the moulds and bake for 20 minutes until firm. After 5 minutes turn them out.
Make the sauce by putting all the ingredients together in a saucepan and heating gently for 5 minutes or until the sugar has dissolved. Plate the puddings individually and pour the toffee sauce over them; decorate with red currants and mint leaves. Serve with cream.
www.countrychoice.com www.dublincookery.com
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Garth McColgan
Children’s Cookery
Serves 6
Preparation Time: 15 minutes Cook Time: 35 minutes
6 chicken breasts5 red & yellow peppers, diced3 onions, roughly chopped100g butter1 chicken stock cube200g crème fraiche2 tablespoons chopped chives
Juicy Poached Chicken Breast with Red Peppers and Chive Crème Fraiche Cook the peppers and onions in the butter over a low to medium heat, covered for 15-20 minutes until soft. Add stock cube and blend using a hand or jug blender. Be careful, it’s hot. Pop the chicken breasts into the liquidised vegetables and poach gently for 15-20 minutes depending on how big they are.
Mix the chopped chive into the crème fraiche. Put a breast of chicken on the plate, spoon lots of the sauce around the plate and top with a dollop of chive crème fraiche. Serve with steamed basmati or long grain rice. circles of pastry. Line the muffin trays with the pastry circles. Lightly press them into the base of the muffin tray. Bake them in a pre-heated oven, 190C, Gas 5 for 20 minutes.
These bases once baked will keep for 2 weeks in an airtight container. They also freeze well.
Zesty Garlic Butter Serves 6
Preparation Time: 5 minutes
Cook Time: 7 minutes
75g butter4 cloves of garlic,
sliced thinly1/2 lemon juice and zest
Sea saltCoarse ground black
pepper
Make the garlic butter by putting the garlic, butter, lemon juice and zest and a good pinch of salt and pepper into a saucepan and place over a low heat. When the butter has melted, leave it on the heat for another two minutes and then remove from the heat and allow the flavours to infuse.
Toast your bread and, while it is still warm, brush on the garlic butter.
Serve with the juicy poached chicken..
www.foodactive.ie
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Caroline Hennessy
Baking with Irish Craft Beer
Chocolate Stout (or Porter) Brownies
Ingredients
100g plain flour50g cocoa
1/4 teaspoon salt1/2 teaspoon baking
powder150g dark chocolate,
70% cocoa solids175g butter
200g caster sugar2 eggs
1/2 teaspoon vanilla extract
250mls stout or porter
Preheat the oven to 180°C (160°C fanbake). Grease and line a 22cm square tin with greaseproof paper. Sift the flour, cocoa, salt and baking powder together and set to one side.
Gently melt the chocolate and butter together in a large heatproof bowl over a saucepan of barely simmering water. Take it off the heat and add the sugar, whisking until smooth. Allow to cool slightly then beat in the eggs, stout or porter and, finally, the sifted dry ingredients until just blended.
Pour into the prepared tin and bake in the preheated oven for 22-25 minutes until set but still a little squidgy in the middle. Cool in the pan then cut into 16 pieces.
Ingredients
350g plain flour3 teaspoons baking powder1 teaspoon salt1 teaspoon sugar 50g strong cheddar cheese, grated. A handful of chopped chives330mls beer 50g butter, melted
1
Cheese and Herb Beer BreadA cheese and beer bread is only as good as the cheese and beer that you use! Go for a well-flavoured mature farmhouse cheddar cheese, something like Hegarty’s, Coolattin or Mount Callan would be fantastic. I like this made with Sunburnt Irish Red from Eight Degrees but you can also try lighter beers like Galway Hooker IPA and Metalman Pale Ale. Makes 1 x loaf.
Preheat the oven to 190°C (180°C fanbake) and grease a 450g loaf tin.
Sift the flour, baking powder and salt into a large bowl. Add the sugar, cheese and chives, mix thoroughly and make a well in the centre. Pour in the beer and stir gently until combined.
Scrape into the loaf tin, pour over the melted butter and cook in the preheated oven for 50-60 minutes until well browned. Slip it out of the tin and, if the loaf is ready, the base will sound hollow when you tap it with your knuckles.
Cool on a cooling rack before cutting and serving with lots of butter and some homemade soup.
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Caramel Ale SauceIngredients
330mls beer30g butter100g muscovado sugarPinch salt250mls cream 1 teaspoon vanilla extract
This is a good recipe to try with some of the seasonal beers that come out around this time of the year. I’d recommend the Spiced Winter Ale from Eight Degrees Brewing. Makes enough to keep four people very happy.
Bring the beer to boil in a heavy saucepan over a medium heat and cook until reduced by two thirds, to approximately 110mls. Depending on the size of your saucepan, this can take from 15-25 minutes. Add the butter, dark brown sugar and salt and simmer for 4-6 minutes until thick and bubbling.
Whisk in the cream and vanilla, cook for another 4-6 minutes until thickened.
Serve warm over ice cream, with chocolate cake or, for the double whammy, with the Chocolate Stout (or Porter) Brownies. This also keeps well in the fridge and can be reheated.
Maurizio Bruno
Christmas Desserts
Almond Savarin With Chocolate 70% Chocolate and Yogurt and Berry Soup
For The Savarin60g soft butter
25g icing sugar15g honey5g salt
1 vanilla pod200g egg yolk
500g plain flour20g baking powder75g ground almond
For the cremeux250g water
100g Glucose400g fresh cream
400g chocolate 70%
For the berry and yogurt soup
500g yoghurt100g water 150g sugar
1 vanilla pod
For The SavarinPut the first five ingredients in the mixer and mix slowly, when everything is well incorporated add little by little the egg yolk. Separately sieve the flour, baking powder and ground almond. Then add both mixes together and pipe into the savarin silicon mould, bake for 15 minutes and leave to cool.
For The CremeuxBoil the first three ingredients and add in the chocolate until it melts, then blend with handblender without incorporating too much air. Keep in the fridge for two hours..
For The Berry And Yogurt SoupMake a syrup with the last three ingredients and add into the yogurt. Mix well and keep refrigerated.
Put the yogurt soup into a soup bowl, then put on top the savarin and in the hole the cremeux with an ice cream scoop. Finish with fresh berries (raspberry, blueberry) and fresh mint.
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Eugene McSweeney
Alternative dishes for Christmas
1
Serves 4
50g horseradish cream100ml creamsalt and freshly ground black pepper2 free-range eggs, hard-boiled, peeled, chopped1 punnet mustard cress4 cornichons/ gherkins, drained, sliced1 tablespoon mayonnaisesmall handful chopped fresh dill1 teaspoon Dijon mustard3 tablespoons rapeseed oil1/2 lemon, juice only
To Serve4 x 40g pieces smoked trout fillet4 thin slices toasted brown bread, buttered1/2 lemon, cut into 4 wedges, to serve
Goatsbridge Smoked Trout with a shot glass of horseradish cream, eggy salad and home made brown breadFor the horseradish cream, blend the horseradish cream with the pouring cream and blend well. Season
Mix the chopped boiled eggs, mustard cress, mayonnaise, cornichons and dill in a bowl until well combined.
In a separate bowl, whisk together the mustard, oil and lemon juice and season, to taste, with salt and freshly ground black pepper. Then, pour over the egg mixture and stir well to combine.
To serve, put the horseradish cream into shot glasses. Place the glasses onto four serving plates. Divide the egg salad, smoked trout and soda bread equally among the plates. Garnish each plate with a lemon wedge.
Vegetarian Shepherds pie with Sweet potato topping
Serves 4
1 tbsp olive oil1 large onion, peeled
and sliced2 large carrots (500g/1lb 2oz in total), cut into sugar-cube size pieces
2 tablespoons chopped thyme
200ml very good vegetable stock400g can chopped
tomatoes400g can green puy
lentils900g sweet potatoes,
peeled, sliced25g butter2 scallions
1 tablespoons whole grain mustard
Heat the oil in a frying pan, and then fry the onion until golden. Add the carrots and all of the thyme. Pour in the vegetable stock, 150ml water and the tomatoes, then simmer for 10 minutes. Tip in the can of lentils, including their juice, then cover and simmer for another 10 minutes until the carrots still have a bit of bite and the lentils are pulpy.
Meanwhile, boil the sweet potatoes for 15 minutes until tender, drain well, then mash with the butter, add the chopped scallions and the mustard and season to taste.
Pile the lentil mixture into a pie dish, spoon the mash on top. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
Heat oven to 190C/170C fan/gas 5. Cook for 20 minutes if cooking straight away, or for 30 minutes from chilled, until golden and hot all the way through
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Timetable of Talks & Demos
TIME DEMONSTRATOR TIME DEMONSTRATOR TIME DEMONSTRATOR TIME DEMONSTRATOR TIME DEMONSTRATOR
10.30 - 11.00 Alix Gardner Sticky Toffee Pudding 10.30 - 11.00 Caroline Hennessy
Baking with Irish Craft beer 10.30 - 11.00Liberty Finnegan Cooking Babies First Christmas
10.30 - 11.00Liberty Finnegan Cooking Babies First Christmas
10.30 - 11.00
Colin Harmon, 3feFilter coffee at home
11.45 - 12.15 Nicole Dunphy Christmas Treats - Puddings 11.45 - 12.15 Gina Miltiadou
Sweet and Quick Christmas 11.45 - 12.15 Garth McColgan Children’s Cookery 11.45 - 12.15
Mag Kirwan Christmas Ideas
from a Trout Farm11.45 - 12.15
Sophie Morris Christmas
Cookies and Treats
12.30 - 1.00Peter Caviston
Gourmet Seafood Entertaining
12.30 - 1.00 Berna WilliamsFestive Food 12.30 - 1.00
Sophie Morris Christmas Cookies
and Treats12.30 - 1.00 David Rice
Entertaining at Christmas 12.30 - 1.00Neil Shirt
Christmas Canapes and Snacks
1.15- 1.45 Vanessa Greenwood Entertaining at Christmas 1.15- 1.45 Kevin Sheridan
Ultimate Christmas Cheeses 1.15- 1.45David Rice
Entertaining at Christmas
1.15- 1.45Andrew Rudd Using those
Christmas Leftovers1.15- 1.45 Maurizio Bruno
Christmas Desserts
2.00- 2.30 Caroline Hennessy Baking with Irish Craft Beer 2.00- 2.30 Ruth Wassel
Thermomix your Christmas 2.00- 2.30Prannie Rhatigan Entertaining for
Christmas2.00- 2.30 David Rice
Entertaining at Christmas 2.00- 2.30 Prannie RhatiganEntertaining for Christmas
2.45 - 3.15 Veronica O’Reilly Healthy Habits Christmas 2.45 - 3.15 Nicole Dunphy
Christmas Treats - Puddings 2.45 - 3.15David Rice
Entertaining at Christmas
2.45 - 3.15Garth McColgan
Kids Cooking with Food Active
2.45 - 3.15Lorraine Fitzmaurice
Veggi Treats for all the Family
3.30 - 4.00Eugene McSweeney Alternative Dishes
for Christmas3.30 - 4.00 Mica Hassett
Tea Tasting 3.30 - 4.00Peter Ward
Homemade Breads for Christmas
3.30 - 4.00Catherine Fulvio
Catherine’s Christmas Dessert
3.30 - 4.00 Barry Geoghegan Afternoon Tea
4.15 - 4.45Lorraine Fitzmaurice
Veggi Treats for all the Family
4.15 - 4.45 Ruth Wassel Thermomix your Christmas 4.15 - 4.45 Mica Hassett
Tea Tasting 4.15 - 4.45 Benoit Lorge Christmas Chocolate 4.15 - 4.45 Mica Hassett
Tea Tasting
5.00 - 5.30Andrew Rudd Using those
Christmas Leftovers5.00 - 5.30 Harrys on the Green
Christmas Punch 5.00 - 5.30Prannie Rhatigan Entertaining for
Christmas5.00 - 5.30 Berna Williams
Festive Food 5.00 - 5.30Lorraine Fitzmaurice
Veggi Treats for all the Family
5.45 - 6.15Barry Geoghegan
Winetimes Christmas Wines
5.45 - 6.15Monica Murphy
Sparkling Champagne Cocktails
5.45 - 6.15Andrew RuddUsing those
Christmas Leftovers5.45 - 6.15 Benoit Lorge
Christmas Chocolate 5.45 - 6.15 Maurizio BrunoChristmas Patisseries
6.30 - 7.00Lorraine Fitzmaurice
Veggi Treats for all the Family
6.30 - 7.00Troy Maguire
Roast Pheasant with Chestnut Stuffing
6.30 - 7.00Mag Kirwan
Christmas Ideas from a Trout Farm
7.15 - 7.45 David Rice Entertaining at Christmas 7.15 - 7.45
Monica MurphySparkling Champagne
Cocktails7.15 - 7.45
Ruth Wassel Thermomix your
Christmas
8.00 - 8.30Eugene Mcsweeney Alternative Dishes
for Christmas8.00 - 8.30 Colin Harmon, 3fe
Filter Coffee at Home 8.00 - 8.30 Alix Gardner Sticky Toffee Pudding
WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
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