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Ingredients

1kg potatoes, peeled and diced
250g savoy cabbage, finely sliced
1 bunch of spring onions, finely sliced
2 tablespoons of butter
75ml of milk
A pinch of sea salt and black pepper

1. Add the peeled and diced potato to a pot of cold water, cover, place over a high heat and bring to the boil. Reduce heat and simmer until the potato is tender when pierced with a fork.

2. Place a metal steamer into another pot, add a little water and bring to the boil. Place the cabbage into the steamer and steam cook until it is tender.

3. When the potatoes are cooked, remove from the heat, drain into a colander, then add back into the pot with the butter and milk.

4. Using a potato masher, mash the potatoes until smooth and creamy. You may want to add a little bit more or less milk and butter, it is up to you!

5. Add in the spring onion, steamed cabbage, sea salt and black pepper and stir through with a spoon until evenly combined.

6. Serve the colcannon straight away with a little extra butter and sea salt if you want.

3 middle necks of lamb (about 1.8kg/4lb), filleted and boned - you need to end up with about 950g/2lb 2oz pure meat

650g floury potatoes, such as King Edward

650g waxy potato, such as Desirée or Pentland Javelin

1kg carrots

2 onions

½ tsp fresh thyme leaves

chopped fresh chives and parsley, to garnish

For the stock

Method

STEP 1

Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 ¼ pints water. Bring to the boil and simmer uncovered for 2 hours.

STEP 2

Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/2 ¼ pints. (You can make the stock the day before - keep it in a covered container in the fridge, or freeze it for up to 3 months.)

STEP 3

Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.

STEP 4

Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.

STEP 5

Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.

STEP 6

Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don't stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.

Recipe
Serves 4
Pack of Irish bacon or rashers
Pack of Irish local Sausages
Black and white Pudding
400g of baked Beans
4 Eggs
Mushrooms
4 medium Tomatoes halved
Potato Farl or boxty or some cold cooked potato leftovers from yesterdays dinner (traditionalists only)

Served with a side of
Thick slices of soda or traditional Irish brown bread.
Irish creamery butter
Jam (optional)
Breakfast tea
Orange juice

Instructions
Place a frying pan (skillet) over a medium heat and melt a knob of good Irish creamery butter. Add the rashers and fry them until they are cooked to your liking (irish style cooked but not crispy). Set aside on a warmed plate in the oven to keep warm and fry the sausages in the frying pan. Once cooked add them to the rashers on the warmed plate.

Meanwhile slice the puddings, half the tomatoes and chop up the mushrooms and add to the frying pan, frying until they are browned on all sides. Again, once finished add to a warmed plate in the oven.
While you are frying the puddings, mushrooms and tomatoes, on a separate saucepan on another hob you can heat the baked beans if using.

If going the traditional route and using potato bread or indeed using cold cooked potatoes add it to the frying pan and cook as to your preference.

After finishing with the vegetables and puddings one can next fry the eggs in the same frying pan. Once finished with the eggs, one can now add all the cooked ingredients together and serve on 4 plates.

Method

STEP 1

Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.

STEP 2

Heat the cream and milk over a low heat, stirring occasionally, until it almost boils - you'll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla can infuse.

STEP 3

Put the egg yolks into a bowl with the rest of the sugar and beat with an electric hand beater for about 2 mins until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.

STEP 4

Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 mins, until the custard is thick enough to coat the back of the spoon. Watch that it doesn't boil - as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn't curdle.

STEP 5

Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 mins). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hrs, preferably overnight, so it gets really cold.

STEP 6

Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 mins (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hrs. (It will keep in the freezer for 3 months but don't take it out, then refreeze.) Remove from the freezer 15 mins before serving.

STEP 7

To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it's light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hrs, stirring once an hour until almost frozen, then freeze as above.

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Vegetable soup is a very healthy and nutritious meal, ideal for lunch. The flavours combine for a hearty taste that will remind you of countryside walks with your grandparents.

Method

1. Heat oil in a large dutch oven, chop onion and add with some black pepper and any other seasoning you like, cook for 8 minutes.

2. Add potatoes and carrots and stir gently for another 5 minutes.

3. Add broth and celery, bring to the boil and then simmer for 35 minutes.

4. Remove from the heat and season to taste. Serve hot with crusty bread.

My dad taught me how to make noodle broth. It is really yummy. I have made this dish for my friends and they all said it was delicious. I like that you can change the ingredients. I like it best with chicken and peas.

1. Boil the broth in a medium saucepan.

2. When it is boiling add the noodles into the pot.

3. Add your peas and cooked chicken.

4. Cook for 3 more minutes and then add sesame oil and soy sauce to taste.

Finish this delicious meal off by frying an egg and adding it on top. Trust me, it works!

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Sieve flour and salt into a bowl.
Make a well in the center of the flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in the rest of the milk and drawing in the flour to make a smooth batter.
Pour batter into a jug and allow to stand for about 30 minutes.
Brush a pancake pan or frying pan with oil. When the pan is hot, give the batter a stir before pouring a thin layer onto the pan.
Fry until golden brown. Turn and fry the other side until brown also.
Stack pancakes on a large plate, as they are cooked.
Fill with fresh fruit and drizzle with maple syrup, or choose one of our other delicious sweet or savory fillings below. Enjoy!

125g/4o Cream Plain Flour

Pinch of Salt

1 Egg

300ml/½pt Milk

Oil for frying

Slice your panini, but don't cut it all the way through - leave a "hinge" to prevent all the filling from spilling out.
Toast under the grill until golden-brown.
Slather with Relish on one side and pesto on the other.
Top the base with delicious slices of grilled chicken and Cheddar cheese.
Add one more dollop of Relish for good measure, then pop the panini under the grill until your cheese has well & truly melted.
Serve with a green salad, dressed with Honey & Mustard Dressing or our Balsamic & Irish Apple Cider Vinegrette.

1 panini of your choice

½ grilled chicken breast (sliced)

75g Cheddar cheese

1 tbsp. pesto

1 tbsp. Relish

Pick the mint leaves. Pop the stalks into a bowl with the couscous, just cover with boiling kettle water, and cover. Cut off the sinew, season the steak with a small pinch of sea salt and a pinch of black pepper, then use tongs to stand it fat-side down in a large non-stick frying pan on a medium-high heat, turning it on to the flat sides once crisp and golden. Sear on each side, cooking to your liking - I like mine medium rare. Toast the almonds alongside for the last 30 seconds. Toss in the honey, then immediately remove the steak and almonds to a plate to rest.

Place the tomatoes in the hot pan, then drain and add the artichokes, along with a good splash of water. Fry and stir for 2 minutes while you finely chop the lemon, removing any seeds. Stir it into the pan with most of the mint leaves and cook for a few more minutes. Fluff up the couscous, season to perfection and divide between your plates, then spoon over the tomatoes and artichokes. Slice and add the steak, almonds, juices and all, then finish with the remaining mint leaves.

½ a bunch of mint , (15g)

100 g couscous

1 x 200 g higher-welfare sirloin steak

20 g flaked almonds

½ tablespoon runny honey

160 g ripe mixed-colour cherry tomatoes

½ x 185 g jar of artichoke hearts in oil

1 small preserved lemon

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Fia's Cookbook Of Sligo

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Serves 4

Equipment:

Blender

Spoon

Pan

Measuring jug

Spatula

Weighing Scales

1. Weigh out 8oz of plain flour.

2. Put 1/3 of a pint of water and 2/3 pint of milk in the measuring jug.

3. crack 3 eggs into the blender, then add in the milk and the flour.

4. Add a pinch of salt and then cook until golden brown.

5. Top with berries and maple syrup.

Ingredients:

2 wraps

Red cheddar

Chicken

Tomato

Pepper

Bacon

1. Grate the cheese onto 1 of the wraps.

2. cut up the bacon and chicken and sprinkle on top.

3. cut everything up and add as much of it as you want.

4. Put the other wrap on top.

5. Place it on a pan and cook till golden brown and then flip.

6. once done, cut and serve.

Ingredients:

Pre-made pizza base

Mozzarella

Tomato puree

Ham

Corn (optional)

1. Preheat oven to 180C.

2. Add 2 spoons of tomato puree to the base.

3. Add the cheese and toppings.

4. Cook for 10 mins.

5. Then serve.

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Saoirse's Cook Book

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Mixing bowl,

Spatula,

Sieve,

Jug,

Pan,

Fork,

Mixer,

Small bowl,

Weighing scales.

Two mugs of milk,

Two mugs of flour,

Two eggs,

Lemon juice (optional)

Sugar (optional)

Maple syrup (optional)

Chocolate spread (optional)

1. Get the mixing bowl out and sieve in two mugs of flour.

2. You can add a pinch of salt if you want, too.

3. Crack two eggs into the mug and mix them around a little bit. Then, pour the eggs into the flour mix.

4. Add the two mugs of milk the and mix them around. You can use a fork, or a mixer, and mix until it's smooth.

5. Get your pan and pour a little bit of oil onto the pan to make sure the mix doesn't stick to the pan.

6. Flip it over with a spatula and when it's ready, you can take it off the pan and add toppings, like sugar, lemon juice, chocolate spread, maple syrup, etc. You can also put strawberries, raspberries or blueberries on top too.

Fried eggs, bacon and toast:

Two eggs,

Slices of bread,

Bacon,

Pepper/salt (optional)

Oil

Butter

Spatula,

Plate,

Pan,

Knife/fork

1. Add a bit of oil to the pan to make sure nothing sticks.

2. Crack the eggs onto the pan and use the spatula to flip them.

3. Put them onto your plate and when you add the bacon to the pan, do the same as you did with the eggs.

4. Get the slices of toast and put them in your toaster.

5. When it pops, take them out and butter them. Add them to the plate with the bacon and eggs and you can add a bit of salt or pepper. Enjoy!

Pizza base,

Pizza sauce,

Mozzarella,

Toppings (optional)

Pizza cutter.

1. Preheat the oven to 180° C.

2. Open up the pizza sauce and spread it over the base. (The base and/or the sauce can be homemade).

3. Spread the mozzarella over the sauce and you can add toppings (optional) like pepperoni, pineapple, chicken, ham or mushrooms.

4. Bake it in the over for ten minutes. Take it out and cut it into even slices and enjoy.

Ingredients:
· 150g Plain Flour
· 125g Butter
· 150g Granulated Sugar
· 50g Light Muscovado Sugar
· 200g Chocolate
· 3 large Eggs
· 1 teaspoon Vanilla Extract
· 2 tablespoons Cocoa Powder
· 100g packet Chocolate Chips
· Pinch of Salt

Method:
1. Preheat oven to 160 Degrees Celsius and line the bottom and sides of a 9-inch square baking tin.
2. On low heat, melt the butter and chocolate together in a bowl.
3. Once melted remove from heat and add the sugars then mix well.
4. Add the eggs into the mixture one at a time and whisking until smooth. Then beat the vanilla extract into the mixture.
5. Fold in the flour, cocoa powder and salt into the mixture. Once combined, add in the chocolate chips.
6. Pour the mixture into the lined tin and bake for about 35 minutes until crusty on top.
7. Allow for the brownies to cool before cutting. You can serve them with cream, ice cream or strawberry coulee.

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Abbie's Cook Book

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Pancakes
Ingredients:
100g plain flour.
2 large eggs.
300ml milk.
1 tbsp sunflower or vegetable oil,
Method:
Put the flour, eggs, milk and oil into a bowl then mix until smooth batter.
Leave to sit for a few mins (optional)
Put a frying pan on the heat and add a drop of oil and spread on the pan.
Add your batter and flip onto the other side when golden.

Toastie
Ingredients:
Bread
Ham
Cheese
Equipment:
George Foreman
Method:
Put your toppings on your bread and make it like a sandwich
Turn on the george
Put your sandwich on the george when it is hot enough
Let it cook for a while until golden/brown

Pasta bake
Ingredients:
4 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
¼ tsp chilli flakes
2 x 400g cans chopped tomatoes
1 tsp caster sugar
6 tbsp mascarpone
4 skinless chicken breasts, sliced into strips
300g penne
70g mature cheddar, grated
50g grated mozzarella
½ small bunch of parsley, finely chopped
Method:
STEP 1
Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
STEP 2
Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
STEP 3
Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

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Hayley's Cook Book

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Hayley's Breakfast Recipe

Chocolate Chip Pancakes !!

300g Self-Raising Flour

1tsp Baking Powder

3tbsp Caster Sugar

2 Medium Eggs

300ml Whole Milk

150g Milk Chocolate Chips

Butter, for frying

Whipped cream or ice cream, to serve (optional)

1. Sieve the flour, baking powder and ¼ tsp salt into a large mixing bowl. Add the caster sugar and stir until well combined.

2. Whisk the eggs and milk together in a jug. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Use a whisk to combine everything and create a smooth batter. Fold through most of the chocolate chips.

3. Heat a small knob of butter in a large non-stick frying pan over a medium heat, swirling it round to coat the pan. Add 2-3 tbsp of the batter to the pan and cook for 1-2 mins, or until bubbles begin to rise to the surface. Flip the pancake over and cook for 2 mins on the other side for the same amount of time, or until golden brown and puffed up. Repeat with the remaining batter, keeping the pancakes warm in a low oven.

4. Stack the pancakes on plates and top with any leftover chocolate chips and a dollop of whipped cream or ice cream, if you like.

2 Kiwis

1 Mango

150g Pineapple

100g Grapes

400g Mixed Berries,

1 Large Orange

2tsp Honey (optional)

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Alex`s Cookbook

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Includes Breakfast, Lunch and Dinner

How to make the perfect Omelette

Ingredients

3 eggs, beaten

1 tsp sunflower oil

1 tsp butter

STEP 1

Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.

STEP 2

Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.

STEP 3

Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.

STEP 4

At this point you can fill the omelette with whatever you like - some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.

Ingredients

2 x 135g ciabatta rolls

90g salami slices

60g mozzarella, torn

2 tbsp torn basil

10 sundried tomatoes

1 tbsp balsamic glaze

Halve the ciabatta rolls and butter the bases, if you like. Lay the salami slices, mozzarella, basil and sundried tomatoes on top, and drizzle over the balsamic glaze. Close to serve.

Sausages with lemon & rosemary roast potatoes

Ingredients

800g new potatoes cut in half

1 lemon, thinly sliced

3 tbsp rosemary. or thyme leaves, chopped, plus a few extra sprigs, to serve

3 tbsp olive oil

600g sausages (around 9), meat squeezed out of the skin into bite-sized pieces

1 bunch of spring onions, cut into 4cm lengths

STEP 1

Heat the oven to 220C/ 200C fan/gas 8. Tip the potatoes into a large bowl and combine with the lemon slices, chopped herbs, olive oil and some seasoning. Toss well to evenly coat. Transfer to a baking sheet, spreading the potatoes out in an even layer.

STEP 2

Roast for about 20 mins until beginning to turn golden brown, add the sausagemeat and cook for another 10-15 mins until browned and cooked through. Add the spring onions and cook for another few minutes to soften. Scatter over the remaining herbs.

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Local Recipe Book

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by Timon Schaupp

Ingredients

100g plain flour

2 large eggs

300ml milk

1 tbsp sunflower or vegetable oil, plus a little extra for frying

lemon wedges to serve (optional)

caster sugar to serve (optional)

Method

STEP 1

Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.

STEP 2

Set aside for 30 mins to rest if you have time, or start cooking straight away.

STEP 3

Set a medium frying pan over a medium heat and carefully wipe it with some oiled kitchen paper.

STEP 4

When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

STEP 5

Serve with lemon wedges and caster sugar, or your favourite filling.

Ingredients

200g chopped vegetables such as onions, celery and carrots

300g potatoes, cubed

1 tbsp oil

700ml stock

créme fraîche and fresh herbs, to serve

Method

STEP 1

Fry the vegetables and potatoes in a pan with the oil for a few minutes until beginning to soften.

STEP 2

Cover with the stock and simmer for 10-15 mins until the veg is tender. Blend until smooth, then season. Serve with a dollop of crème fraîche and some fresh herbs.

Method

STEP 1

Fry the vegetables and potatoes in a pan with the oil for a few minutes until beginning to soften.

STEP 2

Cover with the stock and simmer for 10-15 mins until the veg is tender. Blend until smooth, then season. Serve with a dollop of crème fraîche and some fresh herbs.

Ingredients

2 sirloin steak, each about 200g and 2cm thick

1 tbsp sunflower oil

1 tbsp butter

1 garlic clove, left whole but bashed once

sprig of thyme or rosemary (optional)

Method

STEP 1

Remove the steaks from the fridge about 30 mins before you plan to cook, so they're closer to room temperature. Pat the steaks dry with kitchen paper, and season with salt and pepper. Take a heavy-based frying pan that will comfortably fit both steaks, add the oil and heat over a high flame.

STEP 2

When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it's sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.

STEP 3

With a pair of tongs, sear and turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done.

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1. On a plate, season steak generously with salt and pepper. Let sit up to 30 minutes to let steak come to room temperature.

2. Step 2In a large cast-iron skillet over medium high, heat oil until very hot. Add steak and cook until a dark crust forms on the bottom side, about 6 to 7 minutes.

3. Step 3Flip the steak and cook, undisturbed, 6 minutes more.

4. Step 4Reduce heat to medium low and add butter, garlic, thyme, and rosemary. Continue cooking, using a spoon to baste the steak with the butter in the bottom of the pan and flipping the steak halfway through, until steak is medium-rare (about 120°), about 5 minutes more.

5. Step 5Remove steak to a cutting board and let rest 10 minutes before slicing. Sprinkle with flaky sea salt before serving.

Preheat the oven to 160°C (325°F) Gas mark 3. Melt the butter in a small pan or in the microwave and leave to cool. Lightly butter a 20cm loose-bottomed cake tin.
Put the flour, baking powder, sugar, eggs, almond extract and melted butter into a bowl. Using a hand-held mixer, beat until smooth. Spread half into the prepared tin.
Peel and core the apples and then thickly slice. Add them in layer on top of the sponge mixture, piling them into the centre. Using two tablespoons, spoon the rest of the sponge mixture on top to cover the apples completely.
Scatter over the almonds and bake for 1 ¼ hours until golden and a skewer comes out clean in the middle. Leave for 5 minutes, then dust with the icing sugar. Remove from the tin and cut into slices. Serve warm on plates with the ice cream.

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8 Sausages

4 Hash Browns

8 slices Black Pudding

Butter or Oil

8 Bacon Slices

8 Mushrooms , cleaned and quartered

1 Large Tomato , quartered

4 Eggs

1 can Baked Beans

Preheat the oven to 400°F/200°C.

Place the sausages, hash browns and black pudding slices onto a baking tray lined with baking parchment (for easy clean up) and bake them until ready. The time will vary depending on the ingredients you use so keep an eye on them. You might need to take out some of them earlier.

About 10 minutes into baking, turn the sausages, hash browns and black pudding around for even cooking. Heat a little butter/oil in a large skillet/frying pan and fry bacon slices until cooked through. When ready, wrap them in a sheet of aluminum foil to keep them warm.

In the same skillet/frying pan, fry the mushrooms and tomato (add more oil/butter, if needed). When ready, wrap them in the aluminum foil.

Check the items in the oven - some of them may be already done. If yes, take them out.

Clean the skillet with paper kitchen towel and add little oil. When hot, crack the eggs in and fry on low/medium heat until they look to your liking. Using a lid will speed up the cooking process.

Finally, heat up the beans (either in a microwave or in a skillet/frying pan).

When ready, serve all the ingredients either on a baking tray, in a frying pan or plated individually.

Best served warm!

1 kg Quality Irish Round Roast

Gravy

600 ml Beef Stock

50 g Plain Flour

0 - Fresh Rosemary

Honey Glazed Carrots and Parsnips

4 large Carrots cut diagonally

25 g Butter

1 ds tspn Honey

0 - Orange juiced

1 -Parsnip cut diagonally

0 - Whole Black Peppercorns

Roast Potatoes

0 - Olive Oil

900 g Rooster Potatoes

0 - Whole Black Peppercorns

Yorkshire Puddings

2 large Eggs

225 ml Milk

110 g Plain Flour

1 pinch Salt

Sunflower Oil for muffin tray

1. Preheat the oven to 200°C/400°F/Gas Mark 6.

2. Drizzle some oil into a large frying pan over a high heat, seal the beef on all sides then remove and place on a roasting tray.

3. Cover the entire tray with tin foil and place in a preheated oven and after 20 minutes reduce the heat to 160°C/325°F/Gas Mark 3.

4. Cook for 1½ hours.

5. In the meantime, prepare the batter for the Yorkshire puddings.

6. Sift the flour and salt into a large mixing bowl.

7. Add the eggs and milk and mix until a nice smooth batter is achieved.

8. When the beef is removed from the oven to rest, increase the oven temperature to 200°C/400°F/Gas Mark 6.

9. Put one dessertspoon of sunflower oil into each cup of a 12-cup muffin tray and heat in the oven until the oil is very hot and spitting.

10. Being very careful, remove the tray from the oven and divide the batter between the cups of hot oil.

11. Return to the oven for 20-25 minutes, ensuring the oven door is kept closing during the first ten minutes of cooking, and cook until the batter has puffed up and become golden brown.

12. To make the gravy, remove the fat from the juices with a spoon then add the flour to the cooking juices in the roasting tin and stir over a direct heat, reduce the liquid by half. Whisk in the beef stock and chopped herbs.

13. Cook over a high heat for 6-7 minutes to reduce again, then pour into a warmed sauce boat.

Roast Potatoes

1. Peel the potatoes and cut into large chunks.

2. Place in a large saucepan and barely cover with water, parboil for 10 minutes until slightly tender then drain the potatoes and place on a separate roasting tray.

3. Season with some salt and freshly ground black pepper and drizzle with some olive oil.

4. Place the potatoes into the oven at the same time as the Yorkshire puddings.

Honey Glazed Carrots & Parsnips

1. Bring the carrots and parsnip to the boil in lightly salted water.

2. When the carrots & parsnips are cooked drain off the water and add the butter, orange juice, honey and seasoning.

3. Place on a gentle heat for a further moment or two until all of the glazed vegetables are piping hot.

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cook book

by katie doherty

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Over night porridge oats:

Over night porridge oats:

Method:

Boil spaghetti until soft

in another saucepan boil the mince until brown

Then add the Bolognese into the mince and let simmer

put your spaghetti on a plate and add your minces ontop

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A traditional full Irish breakfast has bacon, sausage, eggs, potatoes, beans, soda bread/ toast, tomatoes, mushrooms, and black and white pudding.

Ingredients

1. 4 slices bacon.

2. 2 leaves lettuce.

3. 2 slices tomato.

4. 2 slices bread, toasted.

5. 1 tablespoon mayonnaise.

Ingredients

Chips
curry
cheese

Method
1.Box your chips like a fish
2.Pour gravy on
3.Sprinkle cheese on

Ingredients For Chocolate Cake

METHOD

STEP 1

Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.

STEP 2

In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.

STEP 3

Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.

STEP 4

Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.

STEP 5

For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.

STEP 6

Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.

STEP 7

Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.

STEP 8

On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.

STEP 9

To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.

STEP 10

Leave the cake to set

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sorchas irish cook book

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complete with
breakfast
lunch
dinner

ingredients

650g potatoes or 600g leftover mash

2 tbsp milk

15g butter

175g plain flour

4 spring onions , sliced

¼ small bunch of chives, finely chopped

4 tbsp olive oil

trad Irish vegetable soup and brown soda bread

500g plain wholemeal flour

2 tsp sea salt

1 tsp bread soda

1 tbsp finely chopped parsley

400ml milk

1 lemon juiced

2 tsp honey

200g chopped vegetables such as onions, celery and carrots

300g potatoes, cubed

1 tbsp oil

700ml stock

4 pounds Irish boiling bacon

1 Savoy cabbage, trimmed, quartered, and cored

4 tablespoons unsalted butter

Freshly ground black pepper

Boiled Yukon gold potatoes, for serving

PARSLEY SAUCE

2 cups whole milk

3 stems fresh parsley

Coarse salt and freshly ground black pepper

4 tablespoons roux

4 tablespoons chopped fresh curly-leaf parsley

100g unsalted butter

250g biscuits (crushed).

450g Cream cheese such as Philadelphia

1 slug of Baileys Irish cream

100ml icing sugar

200ml double cream

60g chocolate (dairy or plain, as you prefer)

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HOW TO MAKE CORN FLAKES

In a large bowl, mix 1 cup of cornmeal with sugar, salt and vanilla extract.

Add water, a little at a time, and keep stirring until the batter becomes smooth.

Add more water if necessary if the batter is too thick as you want the consistency of your batter to be similar to that of idli batter.

Line a baking tray with foil or parchment paper and grease lightly with oil or spray.

Pour the prepared batter on this tray and spread it out evenly to make a thin layer of about 1/3 to ¼ inches.

With 1 teaspoon of water mix the remaining ½ cup of cornmeal.

Mix until the mixture starts looking like breadcrumbs

Sprinkle the breadcrumb mix on top of the other batter in the tray.

Place the tray in the middle rack of a preheated oven at 350 degrees for about 10 to 15 minutes.

Lower the heat down to 250 degrees and remove the tray from the oven.

Let it cool for a while and then crack this batter into small flakes with your hands.

Place the tray again in the oven for 45 minutes or until the flakes become golden and crispy.

Serve these with milk once they have completely cooled down and dried.

Store the remaining flakes in an airtight jars or airtight containers in a cool dry place away from sunlight.

2 slices ½"-thick Pullman or other white bread
2 Tbsp. mayonnaise
1 Tbsp. unsalted butter
2 oz. thinly sliced American cheese or cheddar (about 4 slices)
Freshly ground black pepper

Step 1
Place 2 slices ½"-thick Pullman or other white bread on a cutting board; spread top of each piece of bread with 1 Tbsp. from 2 Tbsp. mayonnaise (this is key to a golden, delectable crunch).
Step 2
Warm a small skillet (nonstick, ideally) over medium heat. Add half of 1 Tbsp. unsalted butter. When it melts, place 1 slice of bread, mayonnaise side down, in skillet; top with 2 oz. thinly sliced American cheese or cheddar (about 4 slices); season with freshly ground black pepper. Top with second slice of bread, mayonnaise side up. When underside is golden brown, about 4 minutes, turn sandwich and add remaining butter to skillet. Press down on sandwich to encourage even browning and to help cheese melt-be gentle, don't smash it. Cook until second side is golden brown and cheese is melted. Eat immediately,

STEP 2

Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.

STEP 3

Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.

STEP 4

Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.

STEP 5

Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.

STEP 6

Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.

STEP 7

For the gravy, put the tin with all the meat juices and onions back onto the hob.

STEP 3

Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.

STEP 4

Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.

STEP 5

Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.

STEP 6

Bake for 9 hours

STEP 7

When the meringue is cool, chop 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar.

STEP 8

Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.

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Emily's Irish cookbook

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complete with
breakfasts
lunches
dinners

4 Hash browns
2 sausages
2 bacon
2 fried eggs
mushrooms
2 toast
beans
chips

Ingredients

Method

STEP 1

Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.

STEP 2

Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.

STEP 3

Simmer for 15 mins until the lentils have swollen and softened.

STEP 4

Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).

STEP 5

Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

spiced carrot and lentil soup

Ingredients

1.5 kg topside of beef

2 medium onions

2 carrots

2 sticks celery

1 bulb of garlic

1 bunch of mixed fresh herbs , such as thyme, rosemary, bay, sage

olive oil

Method

1. Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.

2. Preheat the oven to 240°C/475°F/ gas 9.

3. Wash and roughly chop the vegetables - there's no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.

4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.

5. Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.

6. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.

7. If you're doing roast potatoes and veggies, this is the time to crack on with them - get them into the oven for the last 45 minutes of cooking.

8. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.

9. When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.

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