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Showing posts from May, 2011

Black Pudding on Sour Dough with Relish and Raclette

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A few weeks back at the Limerick market Nora Egan from Inch House was demo'ing her black pudding.



From their website:


Hand Crafted in the Kitchens of the Renowned Inch House Country House & Restaurant, Inch House Traditional Black Pudding is made by Nora Egan from a family recipe handed down from Mother to Daughter. Nora, who has years of experience delivering top Quality service in the Hospitality world, has now turned her considerable talents to creating a distinctive new interpretation of a traditional Irish delicacy.

Using Old methods & Locally sourced ingredients, Inch House Black Pudding is a culinary Experience to savour and can be enjoyed on its own or as an excellent compliment to any of our native artisan Products. (See below for some of our tasty serving suggestions).

Nora has developed a Gluten Free Pudding for the coeliac market as well as a wide range of Chutneys and dressings all of which are highly recommended.



Its a lovely black pudding, its mello…

Raclette Cheese

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I was at the milk market today in Limerick, I truly love that place, it has the best food and produce I know. I love going here when I am home. I was looking for some good melty type cheese today, I was going to buy some French Comte, but I was advised that maybe some French Raclette would work out better and be more cost effective, as the Comte was priced at 22e/per Kg and the Raclette was priced at 15e/per Kg.

The Raclette I bought was quite mellow with a slight nutty flavour. I will just say if you dont like smelly cheese, this may turn you off cause this cheese reeks :) and the smell intensifies when melted.

Some more info on Raclette :

http://en.wikipedia.org/wiki/Raclette

Altas Quintas Mensagem - 2007 Trincadeira

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I dont generally blog about wines but this deserves my uneducated review. Last weekend I went in to the Corkscrew on Chatham street in Dublin and was looking to possibly get the Chocolate Block( I have heard lots of good things from the folk in work).

I suggested this to the guy in the Corkscrew and rather than have me buy the Chocolate Block he suggested to me to try this Portuguese wine, 2007 Altas Quintas Mensegem Trincadeira. My word what a beautiful wine , its so deep and full bodied. Its easily one of the nicest wines I have ever had. I am not even going to attempt a review on the taste and notes of wine as I dont have the knowledge, but if you are looking for full bodied Red that packs so much flavour then give this wine a go you will not be disappointed.

Some words from "The Corkscrew"'s website:

These wines have unparalleled characteristics for this region showing distinctiveness in the native terroir and in the quality of the grpaes that are produced. It is …

Spice Cake - Speculaas Gebak

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In honour of Dutch Speculaas  spice cookies, I decided to make a cake version.  This cake is virtually the same as my lemon drizzle cake in regard to ingredients and the method.


Ingredients :


225g Margarine, softened( now butter would be nice here but Marg does the job)
225g Muscovado sugar
4 Eggs
60g of Speculaas Spices225g Self-raising flour




Method :

Heat oven to 180C/fan 160C/gas 4.Beat together the butter and sugar until pale and creamy(Pic 1), then add the eggs, one at a time, slowly mixing through (Pic 2). Sift in the flour, then add the speculaas spic and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon (Pic 3).Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. Remove from the tin and allow to cool. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.Pic 1

Paella with a difference.....

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Having bought a paella pan off of Joannes mum for 3 euro at a car boot sale recently I have been meaning to make paella. I decided however to come up with my own style of paella rather than follow a recipe. Rather than use fish (simply cause it was late on a Saturday afternoon) I decided to use meat.

Ingredients

1 Chorizo Sausage, chopped in to 1cm chunks
1 Medium sized onion finely chopped
6 Cloves of Garlic crushed
1 Red pepper, de-seeded and sliced in to strips
1 Yellow pepper, de-seeded and sliced in to strips
1 Green pepper, de-seeded and sliced in to strips
10 Slices of back bacon, cut in to strips
8 Large cumberland sausages, sliced in to 2 cm chunks
5 Chicken breasts, sliced in 1cm wide strips
Chopped Parsley
300g of Arborio or Canaroli Rice
800 ml of Chicken stock(infused with pinch of saffron)
400g Chopped Tomatoes
Salt n Pepper to taste


Serves 4

1) Chop chorizo and gently fry to release the oils.
2) Remove the chorizo, fry the onion and garlic in the chorizo oil.
3) Remove…