A

C e l e b r a T e G a r d e n l I f e , e n j o y G o o d f o o d

Quality KitchenThe

CooKBooK 2013

bordbia.ie/recipes

Your food is our passion

Thursday, 30Th May 2013 page10.30-11.15 Martin shanahan, Fishy Fishy Restaurant, Kinsale, Co. Cork 42

11.45-12.45 Neven Maguire, MacNean House and Restaurant Blacklion, Co. Cavan 31

1.30-2.15 Máire dufficy, Bord Bia Food Advisor 13

3.00-3.45 Jenny Bristow, Food Writer and TV presenter 5

4.00-4.45 Jenny Bristow, Food Writer and TV presenter 5

Friday, 31sT May 2013 10.30-11.15 hazel McFadden, The Kitchen at the Castle, Howth, Co. Dublin 39

12.00-12.45 sheila Kelly, Bord Bia Food Advisor with Eating for Energy Advice from paula Mee, Nutritionist 25

1.30-2.15 Neven Maguire, MacNean House and Restaurant Blacklion, Co. Cavan 31

3.00-3.45 donal skehan, Food Writer and TV Presenter 44

4.15-5.00 sheila Kelly, Bord Bia Food Advisor with Special Guest hector O'heochaagain 25

saTurday, 1sT JuNe 2013 10.30-11.15 Máire dufficy, Bord Bia Food Advisor with Special Guest donal skehan 13

12.00-12.45 Neven Maguire, MacNean House and Restaurant Blacklion, Co. Cavan 31

1.30-2.15 Máire dufficy, Bord Bia Food Advisor with Eating for Energy Advice from paula Mee, Nutritionist 13

3.00-3.45 rozanne stevens, Broadcaster, Food Writer and Cookery Tutor 47

4.15-5.00 donal skehan, Food Writer and TV Presenter 44

suNday, 2Nd JuNe 2013 10.30-11.15 Catherine Fulvio, Ballyknocken House and Cookery School, Glenealy, Co. Wicklow 21

12.00-12.45 Neven Maguire, MacNean House and Restaurant Blacklion, Co. Cavan 31

1.30-2.15 Catherine Fulvio, Ballyknocken House and Cookery School, Glenealy, Co. Wicklow with Special Guest yvonne Keating 21

3.00-3.45 Fiona drought, Cooks Academy Cookery School, Dublin 2 10

4.15-5.00 Máire dufficy, Bord Bia Food Advisor with Eating for Energy Advice from paula Mee, Nutritionist 13

MONday, 3rd JuNe 2013 10.30-11.15 sheila Kelly, Bord Bia Food Advisor with Special Guest david Wallace 25

12.00-12.45 Neven Maguire, MacNean House and Restaurant Blacklion, Co. Cavan 31

1.30-2.15 Lynda Booth, Lynda Booth's Dublin Cookery School, Blackrock, Co. Dublin 3

3.00-3.45 Brian Mcdermott, The Community Chef, Donegal with Special Guest aoibhinn Ní shúilleabháin 37

4.15-5.00 sheila Kelly, Bord Bia Food Advisor with Eating for Energy Advice from paula Mee, Nutritionist 25

NB: The schedule is correct at time of print but may be subject to change

Timetable for the Quality Kitchen at Bloom 2013

For more information and recipes, contact: Bord Bia, Clanwilliam Court, Lower Mount Street, Dublin 2 Tel: (01) 668 5155 Fax: (01) 668 7521 Web: www.bordbia.ie

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These recipes have been specially prepared for you by a wonderful group of Irish Chefs. The Chefs are listed in alphabetical order overleaf and their recipes are listed in the order in which they will demonstrate them. We hope you enjoy using the recipes throughout the year to create delicious dishes for family and friends.

Always choose food with the Bord Bia Quality Mark so

you can trust that it is produced to the highest Bord Bia

standards and you know where it comes from.

Quality KitchenThe

CooKBooK 2013

C e l e b r a T e G a r d e n l I f e , e n j o y G o o d f o o d

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r e C i p e C O N T e N T sLynda Booth3 ravioli with St. Tola and Griddled Irish asparagus

4 Panfried Scallops with Peas, broad beans, Pea Purée and fish Veloute

5 dark Chocolate Marquise with Irish raspberries and raspberry Coulis

Jenny Bristow5 Cheese and Watercress Tartlets with red onion

Marmalade

6 Irish beef Cooked the Italian Way

7 orange & Caramelised nectarine cake

7 Warm Cheese bruschetta with Grilled Peppers

8 barbecued Pepper Crusted leg of lamb

8 lemon and olive Scented Mediterranean Style Vegetables

9 Summer fruit fool served with biscuits

Fiona Drought 10 Pan fried john dory, Samphire and fennel Salad,

Cumin Veloute

11 beef oxtail Wellington, Wild Mushroom and Madeira Sauce

12 Summer Scented Tuile baskets, Poached new Season rhubarb and Wexford Strawberries

Máire Dufficy 13 leek, Mushroom and Ham omelette served

with roast Tomatoes and Green Salad

14 roast rack of lamb with Warm Potato, Cherry Tomato and basil Salad

15 Stir-fried Pork and Ginger noodles

15 roast leg of lamb with Spicy Topping

16 Cucumber raita

16 Potatoes with Cumin butter

16 Spinach and Mushroom Purée

17 Meatballs in Tomato and Ginger Sauce

17 Chilli oil

17 baked Potato Toppings

18 Pork Chops with Chickpea Salad

18 Warm Steak Salad with Tomato, Cucumber and basil

19 lamb and Mushroom Korma with Spinach

19 Spicy Cucumber Salad

20 loin of bacon with Plum Sauce served with boulangere Potatoes and roast Vegetables

20 boulangere Potatoes

Catherine Fulvio21 Poached apples with Cashel blue Cheese

22 Supreme of Chicken with rocket and desmond Cheese Stuffing

23 Courgettes Stuffed with ragu

24 Thyme-infused berries and Chocolate Meringue Tower

Sheila Kelly25 butterfly leg of lamb with Warm new Season

Potatoes, Cherry Tomatoes, Green beans and basil

26 bacon Chops with apple & Cider Sauce,

27 roasted root Vegetables

27 beef, Peppers and Pak Choi with black bean Sauce

28 roast rack of lamb with Herb Crust, rustic roast Potatoes and root Vegetable Purée

29 bacon Chops with Mustard and brown Sugar, Carrot, bean Sprout and Mange-Tout Salad and Warm Potato Salad

29 Warm Potato Salad

30 Striploin Steaks with roasted baby Tomatoes and Vegetable Purée

Neven Maguire 31 Crispy Cheese in Kataifi Pastry with red Pepper Salsa

32 Mediterranean Vegetable and Cooleeney Puff Pizza

33 Grilled rib-eye Steak with Smoked Paprika and red Pepper butter

34 lamb Cutlets with Garlic, lemon and Paprika

35 White Chocolate, Coole Swan & Strawberry Cheesecake

36 Coconut Panna Cotta with Clarkes Strawberries

Brian McDermott37 Warm Irish Garden Salad with dry Cured bacon

38 Zesty lamb with Summer Salsa and rocket Salad

38 easy Summer berry Swiss roll

Hazel McFadden39 Grilled bantry bay Scallops and dublin bay Prawns

with Tomato Vinaigrette

40 fieldstown farm lamb Skewers with fennel, Cucumber and Tabouli

41 lusk Strawberry and Coconut Sundae

Martin Shanahan 42 Wok fried Mussels, Spring onion, Sweet Chilli,

Coriander and lime butter

42 fresh Mackerel, Sticky Honey, Soy, Sesame and rice Wine Vinegar dressing

43 Sunshine Hake

Donal Skehan 44 Pea Soup with Poached egg and Irish Cheese Toasts

45 lemon and Mint Griddled Chicken with Spiced Chickpeas and flatbreads

46 Sofie's rhubarb Panna Cotta

Rozanne Stevens 47 berry, blue Cheese and radicchio Salad

48 black Pudding burgers

49 arabella's Triple Chocolate S’mores board

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Ravioli Filling200g St. Tola goats’ cheese50g ricotta8 basil leaves, chopped13 spears asparagus

Sage butteR100g butter8 sage leavesExtra parmesan for serving

To make the ravioli filling: Mix the goats’ cheese, ricotta and chopped basil. Make little balls of filling about the size of a large marble. refrigerate until ready to use.

To cook the asparagus: break off the ends of the asparagus. blanch the asparagus in boiling water for 1 minute. refresh in cold water. remove and set aside until ready to use.

To make the sage butter: Put the butter to melt in a small saucepan with the sage leaves. bring up to the boil and turn off the heat. leave to infuse.

roll the pasta out to the last setting on the machine. Cut out circles of pasta dough large enough to fill each ravioli. dip a pastry brush in water, shake off the excess and dampen the outside rim of each alternate pasta disc. Place the filling in the centre, place another disc on top and seal the parcel. repeat with the rest of the filling.

just before serving, heat a griddle pan until smoking. brush the asparagus with olive oil and place on the hot griddle. Season with sea salt and char briefly on all sides. reheat the sage butter. boil the ravioli in a large pot of salted water for about 2-3 minutes or until the pasta is tender. drain and place on the plate. Spoon over the sage butter and arrange the griddled asparagus around. Grate parmesan generously over the surface and serve.

Lynda Booth

Lynda Booth's Dublin Cookery School

Ravioli with St. Tola and Griddled Irish AsparagusServeS 4

500g Italian "00" flour (if unavailable, use plain white flour)1 tablesp. olive oil4 egg yolks3-4 whole eggs

Place the flour in a food processor. add the olive oil. beat the eggs together and add to the flour, whizzing all the time. Stop the machine and check to see if the mixture feels too dry to bind together. add extra beaten egg if necessary. you are aiming for a dough that is fairly firm, and not moist or sticky. Knead for 5 minutes, wrap in clingfilm and refrigerate for 1 hour or up to 8 hours.

Bord Bia’s Quality Kitchen supported by Bosch

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Panfried Scallops with Peas, Broad Beans, Pea Purée and Fish VelouteServeS 6

18 large scallopsOlive oil, for cooking

FiSh veloute SauceKnob of butter2 shallots, finely chopped2 cloves garlic, finely chopped1 stick celery, finely choppedHalf bulb fennel, roughly chopped80ml white wine200ml fish stock200ml cream

Pea PuRée300g peas1 shallot, sliced1 clove of garlic, choppedSplash white wineSplash of fish stock, pea water or veg stockDash creamFresh mint leaves

Broad beansPea shoots, to garnish

To make the veloute sauce: Heat a pot and gently sweat the shallot, garlic, celery and fennel in the oil and butter without colouring for three to four minutes. deglaze with the white wine and reduce to a syrup. add the fish stock and bring to the boil reducing by about half. add the cream, bring to the boil and simmer to a light sauce consistency. Pass through a fine sieve back into the saucepan. Simmer slowly for about 5 minutes to reduce to sauce consistency.

To make the pea purée: remove about 4 tablespoons of the peas to add to the veloute sauce. Sweat off the shallot without colouring. add a chopped clove garlic and sweat for a further minute. add a splash of white wine and reduce. add the peas to the shallots, along with a dash of some hot fish stock and cream. Cook for a minute or two. Place in a liquidizer and purée to a nice smooth consistency along with a few leaves of fresh mint, adding more stock if necessary. Pass through a sieve into a cold bowl (this is to stop the cooking). Set aside until cool and refrigerate until ready to serve.

For the vegetables: blanch the broad beans and remaining peas in boiling water for about 30 seconds. refresh in cold water. drain. Set aside.

For the scallops: Heat a non stick frying pan until it is beginning to smoke. add a tablespoon olive oil. Season the scallops with salt and sear for 1 or 2 minutes on one side until caramelised. Turn over on the other side. Cook for 30 seconds and remove from the heat.

Just before serving: reheat the veloute. add in blanched broad beans and peas. Place a tablespoon of pea purée on one side of the plate and spread out with the back of a spoon. arrange the scallops on the plate. Spoon over the sauce and the vegetables and garnish with the pea shoots.

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Jenny BristowFood Writer

Cheese and Watercress Tartlets with Red onion Marmalade

simple, fresh and tasty, these tartlets make a lovely starter and are great for picnics.

ServeS 6

taRtletS225g flour, sieved125g butter1 egg, lightly beaten2-3 dessertsp. cold water

Filling25g butter½ small onion, finely slicedSmall bunch watercress, lightly steamed3 eggs, lightly beaten275ml double cream110g Parmesan or Farmhouse Cheese

Red onion MaRMalade25g butter2 red onions, finely sliced3-4 dessertsp. water4 dessertsp. red wine vinegar50g soft brown sugarPinch freshly ground black pepper

To make the tartlets: Place all the tartlet ingredients in a food processor and whizz until they bind together to form a soft dough. roll out to the thickness of 1cm. Using a pastry cutter, cut into six rounds, approximately 10cm in diameter. line individual, lightly greased moulds or tins with the pastry and lightly prick each base with a fork. Cover with clingfilm and place in the fridge for 15-30 minutes. remove from the fridge and cover with a layer of

Dark Chocolate Marquise with Irish Raspberries and Raspberry CoulisServeS 6

daRk chocolate MaRquiSe220g dark chocolate, coarsely chopped120g unsalted butter4 large eggs4 tablesp. sugar4 tablesp. water1 punnet Irish raspberriesRaspberry coulis

equipment: Stainless steel rings about 3” in diameter, 1½“/4cm deep or dessert glasses

Place the chocolate and butter in a heatproof bowl and melt over a saucepan of barely simmering water.

In a medium stainless steel bowl, whisk the eggs with the sugar until well blended. Whisk in the water. Set the bowl over a saucepan of barely simmering water and whisk constantly with a hand whisk until the eggs are warm to the touch. remove the bowl if the water gets too hot, or your eggs may scramble.

remove the eggs from the heat and beat with an electric whisk at high speed for 3-4 minutes or until they have a texture like softly whipped cream. fold one quarter of the eggs into the chocolate. fold in the remainder of the mixture. divide it among the dessert rings or place in glasses. leave to set in the fridge for an hour or longer.

If using rings, dip a knife in boiling water, dry and run around the inside of the mould. Unmould the chocolate mousses. Spoon a swipe of raspberry coulis on the plate, sit the chocolate mousse on the plate along with some fresh raspberries.

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greaseproof paper and a layer of dried beans or lentils to prevent the pastry cases rising in the centre. bake in the oven at Gas Mark 5, 190°C (375°f) for 10 minutes. remove from the oven, discard the beans or lentils and the greaseproof paper and set to one side to cool.

Melt the butter in a small frying pan. add the onion and cook lightly for 1 minute. add the watercress and remove the pan from the heat. Set to one side to cool.

beat together the eggs and cream, then add the cheese and the cooled onion and watercress mixture. Combine well. Pour the mixture into the pastry shells and bake in the oven at Gas Mark 4, 180°C (350°f) for approximately 25 minutes until the tarts are golden and firm to the touch.

To make the red Onion Marmalade: While the tarts are baking, make the red onion marmalade. Melt the butter in a saucepan and add the onion, water, vinegar and sugar. Cook for 12-15 minutes, stirring occasionally, until the mixture has reduced and the onions have softened. Season with black pepper to taste and set to one side to cool slightly.

remove the tartlets from the moulds. Serve warm or cold with a little red onion marmalade on the side.

Irish Beef Cooked the Italian Way

The flavours of this dish work so well with a cheaper cut of meat or minced steak. Beef cooked the italian way is rich and tasty and made with garlic, herbs and red wine or stock. This dish works best when the meat is allowed to soak in the marinade for as long as possible – up to twenty-four hours.

ServeS 6

450g mince or chump steak2 cloves of garlic, chopped4 dessertsp. balsamic vinegar2 dessertsp. honey1 dessertsp. olive oil225g cherry tomatoes110g black olives, stoned150mls passata or tinned tomatoes150ml red wineHandful of basil or flat leaf parsley, choppedSalt and freshly ground black pepper

Use minced steak or cut the meat into strips and leave to marinate in the garlic, vinegar and honey for at least 30 minutes.

drain the meat from the marinade and add to the hot oil in the pan. Cook over a high heat for 10-15 minutes until the meat becomes crispy and is almost cooked. Pour over the remainder of the marinade

add the tomatoes, black olives, passata and red wine to the pan. Simmer gently for 4-5 minutes until the sauce thickens. If you prefer more sauce add a little more passata and red wine.

finally, add the basil. Heat through, season, and serve. I like this dish served with crusty bread or with a mixture of oven roasted vegetables such as aubergines, peppers and courgettes.

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Warm Cheese Bruschetta with Grilled Peppers

a classic italian appetiser, bruschetta is simply thick slices of bread toasted lightly and rubbed with garlic.

ServeS 2

2 yellow peppers, deseed and cut into chunks1 orange pepper, deseeded and cut into chunks2 dessertsp. runny honey2 desserts. extra virgin olive oil2 thick slices bread1 clove garlic, peeled and halved2 dessertsp. balsamic vinegar110g Parmesan or Farmhouse Cheese, shavedPinch freshly ground black pepperHandful basil leaves, torn

Place the peppers in a large bowl, add the honey and 1 dessertsp. olive oil and toss until the peppers are well coated. Cook the peppers under a hot grill until soft and slightly blackened.

Toast the bread under a hot grill until golden. remove from the grill and rub both sides with garlic. Place the bread on a baking tray. Mix together the balsamic vinegar and the remainder of the olive oil and sprinkle over the toast.

arrange the peppers on the bread and sprinkle with cheese, then pour over any remaining juices from the grilled peppers. Season with black pepper to taste.

Garnish with basil and serve.

Note: any type of bread will do, although the crunchier the better. Pain de champagne, baguette and ciabatta are ideal while sourdough adds interest.

There are some wonderfully flavoured oils on the market so why not try sprinkling the bruschetta with basil, chilli or lemon oil?

orange & Caramelised Nectarine cake

The secret of this cake is to pack it so full of Nectarines – top to bottom – that it can be served either way up.

ServeS 8

450g nectarines, halved & stonedZest of 1 orangeZest of 1 lemon6-8 cardamom pods, roughly crushed25g demerara sugar4 eggs175g sugar250g self-raising flour175g butter, softened50g ground almonds50g flaked almonds2 dessertsp. runny honey½ teasp. vanilla extract2-3 dessertsp. milk – optionalDemerara/icing sugar for dusting

Place the nectarines in a large bowl with the zest, cardamom and sugar and leave to infuse for 15 minutes.

beat the eggs and sugar until the mixture is light and fluffy and forms soft peaks. add the flour and the butter mixing lightly. finally add the ground and flaked almonds, honey and vanilla extract and mix well. If the mixture is a little stiff, add a little milk.

line a loose-bottomed cake tin, approximately 18-20 cm diameter, with greaseproof paper. remove the cardamom pods from the bowl and arrange a layer of nectarines on the bottom of the cake tin. Pour the cake mixture over the fruit and smooth the surface with a spatula. arrange the remaining fruit on top of the cake. bake in the oven Gas Mark 4, 180°C (350°f) for 45-50 minutes until the cake is cooked, golden and firm.

remove the cake from the oven and sprinkle with a little demerara sugar or dust with icing sugar. delicious served hot or cold, on its own or topped with yoghurt and honey.

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Barbecued Pepper Crusted Leg of Lamb

roasting a leg of lamb the traditional way can take a couple of hours. in this recipe the bone is removed from the lamb and a few slits made in the open leg (your butcher will do this for you). This radically reduced the cooking rime and allows you to flavour the lamb more thoroughly.

ServeS 8

1 leg of lamb, approximately 2½-3kg1 dessertsp. olive oil1 dessertsp. soy sauce½ dessertsp. salt3-4 dessertsp. peppercorns, crushed2 dessertsp. honey225g baby potatoes

flatten out the leg of lamb then pour over the olive oil, soy sauce and sprinkle with salt.

Scatter the peppercorns over the lamb. Pat down well then drizzle with honey.

Place the lamb on a hot griddle pan and cook for 5 minutes on each side until golden and the flavours are well sealed in.

Continue by cooking the lamb in the oven at Gas Mark 7, 220°C (450°f) or on the barbecue for a further 45 minutes or until cooked to your taste.

Serve with roast potatoes.

Lemon and olive Scented Mediterranean Style Vegetables

Mediterranean style vegetables can be cooked in many ways. however, i find that oven roasting or chargrilling are two of the nicest ways to cook them, as the vegetables roast, blacken and sweeten as they cook.

ServeS 2-3

1 aubergine2 courgettes4-5 vine tomatoes4 cloves of garlic, skin on1 red chilli, deseeded and finely choppedJuice of ½ lemon2 tablesp. olive oilSalt and freshly ground black pepper

Cut the vegetables into large chunks and place in an ovenproof dish. There is no need to deseed the tomatoes or peel the vegetables. The tomatoes can also be left on the vine for presentation.

add the garlic and chilli and mix thoroughly. When garlic is roasted, it develops an intensely sweet flavour. To eat, simply squeeze the garlic out of its skin.

Sprinkle the lemon juice and olive oil over the vegetables.

Season and cook in the oven at Gas Mark 6, 180°C (350°f) for 30-45 minutes until the vegetables are softened, blackened and cooked.

Currently some 40,000 farmers and over 150 food

processors and packers are members of the Bia Bia Quality

Assurance Programme.

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To make the biscuits: Place the butter, sugar, egg, flour, ground almonds and vanilla essence in a blender. blitz until the mixture starts to come together as a soft ball. add the flaked almonds and pulse for just a few seconds more.

Turn out the dough onto a lightly floured surface and knead gently. roll the dough out to a thickness of 1cm and using a plain or fluted cutter 2½–5cm approximately in diameter, cut out the biscuits.

Place the biscuits on a greased baking sheet and bake in the oven Gas Mark 4, 180°C (350°f) for 12-15 minutes until cooked, golden and firm. dust with icing sugar.

Summer Fruit Fool served with Biscuits

a simple dessert that looks and tastes fantastic. The fruit can be varied depending on what is in season.

ServeS 2-4

350g soft fruitZest and/or juice of 1 lemon125ml whipping cream50g caster sugarFresh blackcurrantsSprigs of mint

cRunchy alMond biScuitS MakeS 12225g butter110g caster sugar1 egg275g plain flour50g ground almonds½ teasp. vanilla essence50g flaked almonds25g icing sugar for dusting

Purée the fruit by passing it through a sieve or placing it in a blender and add the lemon juice and/or zest.

To make the fool: beat the cream into soft peaks, being careful not to overbeat. fold two-thirds of the purée into the cream, add the sugar and mix lightly. Taste and add more sugar if necessary.

Place a few berries in the base of the glasses, then spoon in alternate layers of the purée and the fool. fill until the glasses are topped up. decorate with a few blackcurrants or strawberries and a sprig of mint.

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Independent auditors monitor the farms and processing facilities at regular intervals to ensure compliance. Following certification the Bord Bia Quality Mark can then be used on product.

For the veloute: Sweat off the chopped shallot, until softened. add the cumin, and mix well.

add the white wine, and reduce. followed by the stock, and reduce by half. add the cream and bring to the boil. reduce until a pouring consistency has being achieved. Taste and season if required. Strain into a clean pot.

blanch the samphire in a pot of boiling water for 30 seconds. Plunge straight into a water bath and leave to cool. Strain off water. finely slice the fennel bulb, retaining its flower at the top.

Heat a pan, and add a dash of oil. Stir-fry the samphire and fennel over a high heat for one minute to heat them through.

add the pernod and flambé until the alcohol has evaporated.

Season the john dory, and pan fry on each side until just cooked.

Serve the john dory on a bed of samphire, and lightly dress with the cumin veloute.

Garnish with chiffonade of mint leaves.

Fiona Drought Cooks Academy Cookery School, Dublin 2

Pan fried John Dory, Samphire and Fennel Salad, Cumin VelouteServeS 2

100g samphire½ head of fennel, finely slicedDash of sunflower oil30g PernodSea salt and pepper2 John Dory Mint leaves

cuMin veloute1 shallot½ teaspoon cumin100g white wine100g stock100g cream

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Heat two tablespoons of oil in a large non-stick frying pan. brown the oxtail over a medium heat for about 10 minutes, turning every now and then, until dark brown all over. Put the browned oxtail into a flameproof casserole dish. (you may need to do this in batches.)

return the frying pan to a low heat and add the onion, garlic, carrots and celery. Cook gently for 10 minutes, or until softened and lightly browned, stirring occasionally.

Tip the vegetables on top of the beef and add the thyme and bay leaves. Stir in the wine, beef stock and tomato purée. Season with salt and pepper, put the casserole on the heat and bring to a gentle simmer. Cover and cook in the centre of the oven for 3 hours. Stir after 1½ hours, turning the oxtail in the sauce.

after 2-3 hours, the meat should be falling off the bones. remove the casserole dish from the oven and transfer the oxtail pieces to a plate, set aside. Shred the meat off the bone.

Mushroom duxelle: Quarter the mushrooms and sauté in a hot pan with some oil and butter until golden brown. add the thyme leaves and cream and reduce by two thirds. Pulse in a blender for 2 minutes and season.

Foie gras: Cut the foie Gras into slices ¼ inch thick. dust lightly in flour and quickly seal on a hot dry frying pan.

To assemble: layer the filo pastry, using four sheets of pastry and some melted butter. Mix the braised oxtail, seared foie gras and mushroom duxelle and place in the centre of the filo pastry. Pull the four corners together and pinch to form a little purse. Pierce with a cocktail stick, brush with the egg wash and cook into a preheated oven Gas Mark 5, 190°C (375°f) for 10-12 minutes.

Cook the purple sprouting broccoli in a pot of boiling salted water until just tender. Make the Mushroom Madeira Sauce by pan frying the wild mushrooms and deglazing with the Madeira.

Beef oxtail Wellington, Wild Mushroom and Madeira Sauce ServeS 2

4 oxtails (generally 2 per person depending on size) 100g plain flourSalt and freshly ground black pepperSunflower oil 1 onion, chopped2 cloves garlic, crushed2 carrots, peeled and diced1 celery stick, diced3 sprig thyme 1 bay leaf500ml red wine1½ litres beef stock1 tablespoon tomato purée150g foie gras, sliced thinly 1 packet filo pastry, thawed out if taken from freezer. Melted Butter2 stalks of purple broccoli1 egg and 1 tablesp. milk, mixed

MuShRooM duxelle200g flat cap mushroomsSea salt and freshly ground pepper100ml cream2 sprigs thyme100g butterWild Mushroom and Madeira Sauce100g mixed wild mushrooms50g Madeira

Preheat the oven to Gas Mark 2, 155°C (300°f).

Wash the oxtail pieces and pat dry with kitchen paper. Put the flour in a freezer bag and season well with salt and pepper. Put half the oxtail pieces into the seasoned flour, toss well to coat then put aside on a plate. repeat with the remaining oxtail pieces.

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beat the flour into the tuile mixture until thoroughly smooth. Spoon into a piping bag and leave to rest for at least an hour before using.

poached rhubarb: Combine all ingredients for stock syrup in a saucepan and bring to a rolling simmer. reduce by half until syrup is achieved. Wash the rhubarb and cut into ½ inch stick pieces.

Poach the rhubarb in the syrup for 3-4 minutes until slightly soft . remove the rhubarb with a spoon into a clean small bowl and add a ladle of the syrup in with the rhubarb. Slice the strawberries roughly and add to the rhubarb. leave to cool and marinate in the syrup.

assembling the tuile: line a baking tray with a silicone mat or greaseproof paper. Pipe a round disc onto the mat.

bake in the oven at Gas Mark 4 180°C (350°f) for 5-6 minutes until just cooked through and lightly coloured. Make sure you leave enough space on the mat for the tuile to expand.

remove from the oven, and working while the tuile is still hot, scrape your palette knife under the tuile to remove from the mat. Shape it around an upside down bowl or end of a rolling pin. act quickly as the tuile will harden within 1 minute from being removed from the oven.

To serve: Serve the tuile basket in the centre of a plate. fill the middle with some Cream Chantilly or pastry crème. Spoon the poached rhubarb and strawberries on top.

Garnish with a sprig of mint. bon appetite!

Summer Scented Tuile Baskets, Poached New Season Rhubarb and Wexford Strawberries2 stalks of rhubarb10 Wexford strawberries

tuile baSketS50g unsalted butter, softened100g icing sugar, sievedFinely grated zest of one lime2 tablesp. runny honey100g egg whites, room temperature100g plain flour

Stock SyRuP100ml water100g caster sugar2 star anise, broke up1 cinnamon stickRind of one large orange.

To make the tuile: In a bowl, cream together the softened butter, sugar and lime zest until pale and fluffy. Slowly add the honey and continue to beat until well mixed. ensure you scrape down the sides of the bowl. Gradually add the egg whites, beating after each addition.

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Máire Dufficy Bord Bia Food Advisor

Leek, Mushroom and ham omelette served with Roast Tomatoes and Green Salad

a great way to use up whatever vegetables or herbs you have in the fridge. another great combination is bacon, spinach and blue cheese.

ServeS 4

8 eggs2 tablesp. olive oil or rapeseed oilA knob of butter3 leeks, cleaned and thinly sliced1 small onion, finely chopped100g mushrooms, cleaned and sliced100g cooked ham or bacon, chopped25g cheese, grated1 tablesp. parsley, choppedSalt and freshly ground black pepper

to SeRve Roasted cherry tomatoes, green salad, chutney and bread

Products carrying the Bord Bia Quality Mark include pre-packaged meat such as beef, chicken, duck, lamb, pork (including bacon, cooked ham, rashers, sausages) and turkey; pre-packaged meals containing meat; fruit, vegetables and eggs.

Heat a tablespoon oil in a 22cm non-stick frying pan over a medium heat. add a knob of butter then add in the leeks, onion and mushrooms and sauté for 4-5 minutes until lightly cooked. beat the eggs in a large bowl then add in the ham or bacon, cheese, parsley, salt and pepper. Take the frying pan off the heat and put the leek and mushroom mixture into the bowl with the other ingredients and stir to combine.

Heat a little more oil in the frying pan. Then pour in the egg mixture, stir gently for a moment or two, allowing the liquid egg to flow on to the base of the pan. Continue to cook until the egg is almost set but still moist on top. This will take about 5 minutes.

Meanwhile heat the grill until hot. Place the frying pan under the hot grill for 4-5 minutes to finish cooking.

Cool for 2-3 minutes, then loosen the edges with a spatula and slide, or turn out the omelette, onto a large plate or board. Cut into wedges and serve warm with roasted cherry tomatoes, green salad, your favourite chutney and bread.

To roast the tomatoes: drizzle them with olive or rapeseed oil, season and cook for about 10 minutes at Gas Mark 6, 200°C (400°f) until they begin to burst.

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Bord Bia’s Quality Kitchen supported by Bosch

Season the lamb with salt and pepper. Place in the preheated oven for ten minutes. Meanwhile make up the topping – combine the herbs, breadcrumbs, seasoning and butter and mix well.

after 10 minutes remove the lamb from the oven. Spread the mustard over the top of the lamb. Spoon on the herb and breadcrumb mixture and press well onto the lamb. Place it back in the oven and roast for another 25 minutes. allow to sit for 5-10 minutes before carving into single cutlets.

you can cook the potatoes in the oven for the last 25 minutes. just coat them in a tablespoon of the oil and season well. Place in the oven and roast until crispy and tender. blanch the green beans for a minute or two. drain and mix in a bowl with the tomatoes, garlic, remaining oil and seasoning. add the lot to the potatoes and continue to roast until the tomatoes are just soft, about 5 minutes. Sprinkle with basil. Mound warm vegetables in a shallow bowl and drizzle with lemon juice and serve with the lamb.

Roast Rack of Lamb with Warm Potato, Cherry Tomato and Basil Salad

really delicious. you can vary the herbs and use your favourites.

ServeS 4

1 rack of lamb, well trimmed Salt and black pepper 4 tablesp. parsley, chopped 1 teasp. thyme, chopped 75g breadcrumbs Knob of butter, melted 1 tablesp. good quality mustard

Salad750g new potatoes, halved2 tablesp. olive or rapeseed oilSalt and black pepper200g green beans, trimmed100g cherry tomatoes, halved2-3 cloves garlic, halved1 tablesp. chopped basilJuice of ½ a lemon

Preheat oven to 200°C (400°f) Gas Mark 6.

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Stir-fried Pork and Ginger Noodles

This is a great stir-fry that’s cooked and on the table in under 10 minutes. it uses straight to the wok noodles, which are now readily available in supermarkets. Of course you could use regular egg noodles and just soak them first according to the packet instructions.

ServeS 4

2 tablesp. sunflower oil 450g pork stir-fry strips 5cm piece root ginger, peeled and shredded 2 red peppers, cut in thin strips 1 bunch scallions, trimmed and shredded 1 red chilli, seeded and thinly sliced 4 tablesp. dark soy sauce 2 teasp. oriental chilli oil (optional) 1 teasp. clear honey 2 teasp. white wine vinegar 2 x 300g packets straight to the wok medium noodles Handful fresh basil leaves

Heat a wok until smoking hot. add the oil and swirl up the sides, then tip in the pork strips and stir-fry for 3-4 minutes until well sealed and lightly browned. Tip in the ginger with the peppers, scallions and chilli and stir-fry for another 30 seconds.

Mix the soy sauce, chilli oil (if using), honey and vinegar in a bowl and then pour into the wok and tip in the noodles. Toss together until well combined and cook for another 1-2 minutes until the noodles have all separated and are piping hot. Stir in the basil leaves, then divide among warmed bowls to serve.

Roast Leg of Lamb with Spicy Topping

a great recipe to spice up your sunday roast! delicious served with Cucumber raita, Cumin and garlic potatoes and spinach and Mushroom purée.

ServeS 10-12

1 leg of lamb approx. 2 ½kgsSalt and freshly ground black pepper1 tablesp. redcurrant jelly

SPice MixtuRe1 tablesp. ground turmeric1 tablesp. ground cumin ½ teasp. chilli flakes1 teasp. cayenne1 teasp. ground ginger½ teasp. cinnamon1 lemon, rind and juice1 tablesp. honey1 tablesp. chopped ginger

a day ahead if possible, mix the spice mixture and rub over the lamb, leave in the fridge overnight.

Heat the oven to Gas Mark 5, 190°C (375°f).

remove the lamb from the fridge 20-30 minutes before cooking to allow it to get to room temperature. Place the lamb in a roasting tin and season. add a large cup of water to the roasting tin then place, uncovered, in the oven and roast for 1¼ hours. The lamb will be cooked medium at this stage. remove from the oven, wrap loosely in foil and allow to rest for 15 minutes before carving. boil up the juices in the roasting tin and stir in the redcurrant jelly. Serve with the sliced lamb.

other options: Use the same topping on a butterflied leg of lamb or a butterflied new season shoulder of lamb and barbecue or roast for 40 minutes.

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Cucumber RaitaServeS 4

225g Greek style natural yoghurtHalf a cucumber, gratedSalt and black pepper½ teasp. ground cumin1 teasp. fresh mint, chopped½ tablesp. wine vinegar1 clove garlic, crushed

Mix all the ingredients together. Chill before serving.

Potatoes with Cumin ButterServeS 4

1kg small potatoes½ teasp. cumin seeds50g butter3 cloves garlic, choppedSalt and black pepper

boil the potatoes in their jackets until just done, drain. Put the cumin seeds in a large dry pan and heat for a minute or two. This will intensify the flavour of the cumin. add the butter and garlic and allow the butter to soften. add the potatoes and toss in the hot butter until well coated, season and serve immediately.

Spinach and Mushroom Purée

add a chopped chilli to the pan with the shallots for an extra kick.

ServeS 4

1 tablesp. olive or rapeseed oil3-4 shallots, slicedA knob of butter150g mushrooms, cleaned and sliced1 clove garlic, chopped 200g spinach, washed and tough stalks removed1 tablesp. crème fraîche or creamSalt, black pepper and grated nutmeg

Heat the oil in a frying pan over a medium heat. add the shallots and sauté for a couple of minutes. add a knob butter then the mushrooms and garlic. Continue to sauté for another couple of minutes. When cooked add the spinach and stir until wilted.

remove from the heat and add to a processor along with 1 tablespoon crème fraîche or cream, a little salt, pepper and grated nutmeg. Whizz until slightly chunky.

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Chilli oil

This is a really useful dressing to have on hand, it will spice up lots of meals – lamb cutlets, steaks, pasta sauces etc.

Whizz 2-3 chillies, chopped, including seeds; 1 red pepper, chopped; 2-3 cloves garlic chopped; handful coriander; 250ml oil and seasoning in the processor. Store in the fridge for up to a week.

Baked Potato Toppings

– Sour cream with crispy smoked bacon

– Sweet Chilli Sauce with Greek style yogurt

– Grated farmhouse cheddar cheese and diced red onion

– Crème fraîche with curry paste and chutney

– diced tomato and diced red onion

– roast pepper, basil and lemon juice

– farmhouse blue cheese and chopped walnuts

– Cream cheese and smoked salmon

Meatballs in Tomato and Ginger Sauce

Very easy and a favourite with everyone! serve with baked potatoes and with one of the delicious suggested toppings.

ServeS 4

MeatballS450g minced beef or lamb1 large onion, finely chopped, sautéed in oil till golden and cooled1 tablesp. scallions, chopped1 tablesp. chilli oil, optional but nice (see recipe below)Salt and black pepper

toMato and gingeR Sauce2-3 cloves garlicPiece of ginger, the size of your thumb, chopped2 tablesp. cider vinegar1 tablesp brown sugar1 tin chopped tomatoesSalt and black pepperHandful chopped coriander

Mix the mince, onion, scallions, chilli oil (if using) and seasoning well together. With wet hands shape into small meatballs the size of a walnut. fry the meatballs in a large pan with a little oil until nicely browned. Set aside while you make the Tomato and Ginger Sauce.

Put the garlic, ginger, cider vinegar and brown sugar into the processor and whizz for a minute. Pour the mixture and the tin of tomatoes into a saucepan and bring to the boil. reduce the heat, add the meatballs and simmer gently for 10 minutes. Season and add coriander just before serving. Serve with rice or potatoes and a green salad.

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Independent auditors monitor the farms and processing facilities at regular intervals to ensure compliance. Following certification the Bord Bia Quality Mark can then be used on product.

Warm Steak Salad with Tomato, Cucumber and BasilServeS 4

450g sirloin or striploin steak

MaRinade1 tablesp. fish sauce/soy sauce 1 tablesp. lemon/lime juice 1 teasp. ground black pepper 1 teasp. sugar 2 teasp. sesame oil

Salad 10-12 cherry tomatoes, cut in half 1 cucumber, seeded and sliced 3-4 tablesp. olive oil 2 cloves garlic, chopped 1 tablesp. fish sauce/soy sauce Handful basil leaves, chopped Juice of ½ lemon

Mix the marinade ingredients together. Pour the mixture over the steaks and leave for 20 minutes. Meanwhile prepare the salad – mix all ingredients together.

Cook the steaks on a barbecue or cast iron grill pan for 2-3 minutes each side for rare, 3-4 minutes for medium, 5-6 minutes for well done. allow the steaks to rest for a few minutes before slicing. Serve with the salad and a baked potato.

Pork Chops with Chickpea Salad

a lovely nutritious meal. The chops can also be cooked on the barbecue – a perfect dish winter or summer!

ServeS 4

4 boneless pork chops1 tablesp. olive oil2 teasp. fresh rosemary, finely chopped4 cloves garlic, crushedJuice and zest of ½ lemonSalt and freshly ground black pepper

Salad1 red onion, finely sliced1 red pepper, finely sliced225g tin chickpeas, rinsed and drained Mixed salad leaves

dReSSing1 tablesp. sherry vinegar2 tablesp. olive oil

Combine the olive oil, rosemary, garlic and the lemon juice and zest. Place the chops in a dish and pour the mixture over them. leave to marinate for 15 minutes if you have time.

Heat a frying pan, season the chops with a little salt and pepper and add to the pan. Cook for 3-4 minutes on each side, depending on how thick they are, until cooked through.

While the chops are cooking make the salad. Place the onion, red pepper, chickpeas and salad leaves in a bowl. Combine the dressing ingredients then mix it through the leaves. Serve with the chops and some crusty bread.

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Spicy Cucumber Salad2 cucumbers, seeds removed and sliced1 tablesp. fish sauce/soy sauce1 tablesp. oil1 tablesp. lemon juice1 tablesp. sugar1 red chilli, sliced2-3 shallots, slicedSalt to taste

Mix the cucumber with all the other ingredients and serve.

Lamb and Mushroom Korma with Spinach1 kg diced shoulder of lamb, well trimmed1 tablesp. groundnut oil1 onion, finely chopped2 cloves garlic, finely chopped1 tablesp. fresh root ginger, grated2 teasp. ground cumin2 teasp. ground coriander1 fresh chilli, chopped5-6 cardamom pods, seeded and seeds crushed1 heaped teasp. turmeric1 tin reduced fat coconut milk1 teasp. sugarGrated rind and juice of 1 lime225g mushrooms, sliced2 handful spinach, choppedSalt and black pepperChopped coriander or basil leaves

Heat the oil in a heavy saucepan and sauté the onion until golden. add the garlic, ginger, cumin, coriander, chilli, cardamom and turmeric. fry gently for 2 minutes. add the lamb and coat with the onion and spice mixture. Stir in the coconut milk, sugar and lime rind. Cover and simmer for 45 minutes, stirring occasionally or cook in oven, Gas Mark 4, 180°C (350°f) for approximately 1 hour.

add the mushrooms and return to oven or hob for a further 15 minutes. Then add the spinach and cook for 2 minutes. Stir in the lime juice and taste for seasoning.

Sprinkle over some chopped coriander or basil leaves and serve with basmati rice and Spicy Cucumber Salad.

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Place the roasting tin in the oven for 30 minutes. Then remove from the oven and allow the bacon to rest while you finish the sauce. add the plums and liquid from the roasting tin to the sauce you have set aside and bring to the boil, stirring gently so that you don’t break up the plums.

Slice the bacon and serve with the sauce, boulangere Potatoes and roast vegetables which can be cooked in the oven with the bacon.

To roast the vegetables: Simply toss some chopped carrots, parsnips, fennell and red onions in a little olive or rapeseed oil. Season with salt and pepper and roast in the oven for 30-40 minutes.

Boulangere PotatoesServeS 4-6

1kg potatoes, peeled and thickly sliced2-3 parsnips, sliced450g onions, thickly sliced in ringsSalt and black pepper250mls stock1 tablesp. olive or rapeseed oil

Preheat the oven to Gas Mark 4, 180°C (350°f).

layer the potatoes, parsnips and onion in overlapping slices in an ovenproof baking dish. Season with salt and black pepper. Pour over the stock and brush a little oil on the top of the vegetables.

Place uncovered in the oven and cook for about 1½ hours or until the potatoes are tender. If they are browning too quickly cover with foil.

Loin of Bacon with Plum Sauce served with Boulangere Potatoes and Roast Vegetables

easy to cook and full of delicious flavours.

ServeS 8

1½kg loin of bacon, trimmed2 carrots, chopped1 onion, chopped1 bay leaf

Sauce125mls hoisin sauce60mls Chinese rice wine vinegar60mls soy sauce60g brown sugar1 teasp. Chinese five spice powder5 plums, stoned and quartered

to SeRve Boulangere Potatoes and Roast Vegetables

Place the joint in a large saucepan and cover with cold water. add the carrots, onion and bay leaf. bring to the boil, then simmer gently for 20 minutes per half kg.

While the bacon is cooking place the hoisin sauce, rice wine vinegar, soy sauce, brown sugar and five spice powder in a small saucepan over a medium heat. bring to the boil then reduce the heat and allow to simmer for a couple of minutes until it becomes syrupy. Stir occasionally. remove from the heat and set aside to finish later when the bacon is cooked.

Set the oven to Gas Mark 6, 200°C (400°f). Take the joint from the saucepan and transfer to a roasting tin. Score the fat. brush 3-4 tablespoons. of the sauce over it. Place the plums around the joint and add 100ms of the cooking liquid to the roasting tin to prevent the sauce from burning.

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Place the salad leaves on a platter. Place the apples on the leaves and sprinkle with the Cashel blue cheese and walnuts. drizzle over a little of the syrupy poaching liquid.

CaTHerIne'S TIP: IrISH eaTInG aPPleS In SeaSon, SUCH aS ard CaIrn rUSSeT, WorK really Well WITH THIS reCIPe aS Well aS THe MIld WICKloW blUe.

Catherine FulvioBallyknocken House and Cookery School, Glenealy, Co. Wicklow

Poached Apples with Cashel Blue CheeseServeS 4–6

We automatically think of poached pears with cheese but apples bring a whole new twist to a traditional combination. Keep the leftover poaching liquid for drizzling over desserts and ice cream.

300ml red wine200ml water 100ml sherry50g caster sugar4 tablebsp. honey1 lemon, zest and juice2 rosemary sprigs6 Golden Delicious apples, halved and coredGarden salad leaves160g Cashel Blue cheese, crumbled3 tablesp. roughly chopped walnuts

Combine the red wine, water, sherry, sugar, honey, lemon zest and juice and rosemary in a saucepan. bring to the boil, reduce the heat, and simmer for 5 minutes.

Carefully add the apples and poach for about 10-15 minutes, then cool in the poaching liquid. remove and slice the apples in half.

bring the poaching liquid to a simmer and reduce until it's slightly more syrupy.

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Preheat the oven to Gas Mark 4, 180°C / fan 160°C (350°f).

To make the stuffing: Heat a frying pan with some rapeseed oil over a medium heat. add the onion and sauté for 5 to 6 minutes. add the thyme and gently cook for 1 minute. remove from the heat and allow to cool. Stir in the cream cheese, rocket and desmond cheese and season to taste.

Make a pocket in the side of each chicken breast, then spoon in the cooled rocket stuffing. rub each chicken breast with rapeseed oil and sprinkle generously with salt, pepper, lemon zest and thyme. Place the chicken breasts in a roasting pan and roast in the oven for 25 to 30 minutes, until the juices run clear (not pink) when pierced with a skewer. baste from time to time with the pan juices.

In the meantime, to make the rocket oil, place the rocket in a food processor and drizzle in enough rapeseed oil to make a loose mixture.

remove the chicken from the oven and allow it to stand for about 5 minutes before serving with rocket oil drizzled over. This is delicious with honey roast vegetables in the winter and a crisp garden salad in the summer.

CaTHerIne'S TIP: In THe WInTer, I add THIS STUffInG To PHeaSanT or oTHer WIld IrISH GaMe for a MoUTH-WaTerInG CoMbInaTIon.

Supreme of Chicken with Rocket and Desmond Cheese StuffingServeS 4

This looks so attractive on the plate, especially for dinner parties. i have included a rocket oil in the recipe – my version of power juice and handy for drizzling on salads!

4 x 200g chicken supremes (chicken breast with the wing bone attached)Rapeseed oilSalt and freshly ground black pepper 1 lemon, zest only 1 teasp. chopped thyme

FoR the StuFFing Rapeseed oil1 onion, finely chopped 1 teasp. chopped thyme 100g cream cheese ½ bunch rocket, washed 4 tablesp. freshly grated Desmond cheeseSalt and freshly ground black pepper

FoR the Rocket oil ½ bunch rocket Rapeseed oilSalt and freshly ground black pepper

Always choose food with the Bord Bia Quality Mark so

you can trust that it is produced to the highest Bord Bia

standards and you know where it comes from.

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To make the ragu: Heat a large saucepan with a little oil and add the cubed Irish streaky bacon. fry until it's crisp and brown. remove some of the oil, add the minced beef and sauté until brown. Stir in the carrots, onion, celery and chopped courgette. Cook for about 5 minutes before adding the garlic, vegetable stock, wine, tomato purée and salt and freshly ground black pepper. allow to simmer for 30–35 minutes, until a thick ragu has formed.

To make the tomato sauce: Heat the oil in a large pan. add the garlic and cook for about 2 minutes on a low heat, until soft. add the tomato purée and cook for a further 1 minute. add the tomatoes with their juices and season with salt and pepper. bring to the boil, reduce the heat and simmer for about 20 minutes, until the sauce has thickened. Check the seasoning and add a little sugar if necessary. When you’re about to serve, add some shredded basil leaves to the sauce.

Combine the breadcrumbs, grated desmond cheese and parsley in a bowl.

Spoon the ragu into the courgette slices, sprinkle over the breadcrumb mix and place the filled courgettes on an oiled baking tray. bake for 25–30 minutes, until the courgette softens and the breadcrumbs are golden.

To serve: spoon some of the tomato sauce onto a warm serving bowl or platter and place the courgettes on top of the sauce. Serve immediately

CaTHerIne'S TIP: USe SMoKed baCon and MInCed PorK for an alTernaTe flaVoUr.

Courgettes Stuffed with RaguServeS 4

i had the pleasure of enjoying this dish in the castle of the Borghese family just outside of rome. The wonderful company of these intriguing aristocrats coupled with their delicious home cooking was a moment in my life that i won't ever forget.

2 large courgettes3 tablesp. breadcrumbs2 tablesp. freshly grated Desmond cheese1 tablesp. chopped parsley

FoR the RaguRapeseed oil100g cubed Irish streaky bacon500g minced beef2 carrots, finely diced1 onion, finely chopped1 celery stalk, finely sliced1 garlic clove, finely chopped400ml vegetable stock100ml red wine1 teasp. tomato puréeSalt and freshly ground black pepper

FoR the toMato Sauce2 tablesp. rapeseed oil2 garlic cloves, finely chopped1 teasp. tomato purée400g tinned whole plum tomatoes, crushedSalt and freshly ground black pepperPinch of sugar5 large basil leaves, shredded

Preheat the oven to Gas Mark 4, 180°C / fan 160°C (350°f).

Cut the courgettes into 4cm lengths and scoop out the centre. Chop the scooped-out flesh for the ragu.

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Place the egg whites in a spotlessly clean, dry 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.

Spoon the meringue mixture into a piping bag with a plain nozzle. following the outline of the heart shapes, fill in the shapes. Secure the parchment paper to the baking sheet with a little of the meringue mixture to ensure the paper doesn’t lift in the oven.

bake immediately for 1½ hours, or until set. When they’re done, leave them in the oven with the oven door slightly open so that the meringues can cool.

Meanwhile, to prepare the berries: place the red wine, honey and thyme in a saucepan and warm through. remove from the heat and add the berries. Cool and place in the fridge for 30 minutes.

To make the filling: Melt the chocolate and butter in a bowl over a pot of simmering water. allow to cool, then fold in the whipped cream.

To make the sauce: Gently remove the berries from the liquid with a slotted spoon, taking care not to break them, and set aside. Strain the liquid and return it to the saucepan. add the arrowroot mixture and heat the liquid to thicken it to a light sauce consistency.

Spread the large and medium meringue hearts with some of the chocolate mixture and top with the berries. Starting with the largest heart at the bottom, pile the meringues on top of each other.

decorate with chocolate shavings, red currants, if you are using them, and sprigs of thyme. drizzle generously with the berry thyme sauce.

CaTHerIne'S TIP: USe PearS froM yoUr oWn orCHard InSTead of THe berrIeS.

Thyme-infused Berries and Chocolate Meringue TowerServeS 10–12

a great celebratory dessert, using our wonderful summer berries and of course chocolate.

FoR the MeRingue6 egg whites360g caster sugar

FoR the Filling350g dark chocolate90g butter150ml double cream, whipped

FoR the beRRy Filling600ml red wine (that leaves a glass for the chef!)4 tablesp. honey2 sprigs of thyme250g strawberries, washed and hulled350g blueberries, washed150g raspberries, washed2 teasp. arrowroot mixed with a little water, to thicken the sauceChocolate shavings (or a broken Flake bar), to decorate100g red currants, washed, to decorate (optional)Thyme sprigs, to decorate

To make the meringues: Preheat the oven to Gas Mark 2, 140°C / fan 120°C (300°f). 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.

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To Cook: Set oven Gas Mark 4, 180°C (350°f).

Place the lamb flat in the roasting tin, skin side down. Mix the herbs and garlic together. Spread the mixture over the lamb along with a squeeze of lemon juice, a drizzle of oil and sprinkling of black pepper. If possible allow the lamb to marinate for about an hour before cooking. Sprinkle some salt over the lamb just before cooking.

roast uncovered for approximately 45 minutes to serve pink.

you can cook the potatoes in the oven for the last 20 minutes. just coat them in a tablespoon of the oil and season well. Place in the oven and roast until crispy and tender. blanch the green beans for a minute or two. drain and mix in a large bowl with the tomatoes, garlic, remaining oil and seasoning. add the lot to the potatoes and continue to roast until the tomatoes are just soft, about 5 minutes. Sprinkle with basil. Mound warm vegetables in a shallow bowl and drizzle with lemon juice and serve with the sliced lamb.

Sheila KellyBord Bia Food Advisor with Eating for Energy Advice from Paula Mee, Nutritionist

Butterfly Leg of Lamb with Warm New Season Potatoes, Cherry Tomatoes, Green Beans and Basil

This salad is a great addition to any meal and combining the potatoes and vegetables together not only looks good, but it makes it a bit easier to serve up. also great served with crispy lamb cutlets and a squeeze of lemon.

ServeS 8

1 leg of lamb boned and butterflied, well trimmed2 tablesp. fresh herbs, ie. chives and mint, chopped2-3 cloves of garlic, choppedA squeeze of lemon juiceOlive oil or Rapeseed oilSalt and black pepper

Salad1½ kg new season potatoes, halved4 tablespoon olive oilSalt and black pepper450g green beans, trimmedA container of cherry tomatoes, halved3-4 cloves garlic, halved2 tablesp. chopped basilJuice of a lemon

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cReaMy MaShed PotatoeS25g butter 4 scallions, finely chopped 6 tablesp. milk 900g freshly cooked floury potatoes, cut into even-sized chunksSalt and black pepper

Melt the butter in a small pan and gently sauté the scallions until softened. Pour in the milk and bring to a simmer. Mash the potatoes and then using a wooden spoon, beat in the scallion and milk mixture until you have achieved smooth, creamy mash. Season to taste.

Bacon Chops with Apple & Cider Sauce,

Creamy Mashed potatoes and roasted root Vegetables.

ServeS 4

4 bacon chops 1 tablesp. oil Knob butter1-2 cooking apples, sliced 1-2 cloves garlic, chopped 1 teasp. sugar 125ml dry cider 1 teasp. cider vinegar 1 tablesp. grain mustard A few sprigs of thyme Salt and black pepper

Heat a frying pan with the oil. Cook the chops for 10-15 minutes, browning well on both sides. remove from the pan and keep warm.

now add the butter and the apples to the pan. Cook until the slices are just beginning to brown. add the garlic and sugar. Cook for another minute. Stir in the cider, vinegar, mustard and herbs and boil for a few minutes to reduce the liquid. Taste for seasoning. Serve chops with the sauce, lots of creamy mash and roasted root vegetables.

Bord Bia’s Quality Kitchen supported by Bosch

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Beef, Peppers and Pak Choi with Black Bean Sauce

This is a perfect mid-week meal. use any selection of vegetables you fancy, depending on what is available.

ServeS 4

650g beef stir-fry strips, such as sirloin, striploin, fillet or topside of beef 1-2 tablesp. oil1 teasp. black beans (optional)2 cloves garlic, chopped2 small onions, finely sliced2 peppers, red/yellow, deseeded and thinly sliced1 pak choi, cut on the diagonal into 4cm strips

MaRinade1 tablesp. oil1 tablesp. rice wine or dry sherry1 tablesp. cornflour2 tablesp. soy sauce1 teasp. caster sugar1 teasp. sesame oil (optional)

Mix all the marinade ingredients together in a bowl. add the meat and mix well together, leave for about an hour if possible.

To cook: Heat a wok or large frying pan. Then add the oil. Chop the black beans with one of the cloves of garlic. add the other clove to the hot oil. Stir fry for a minute then add the black bean mixture. Stir-fry for another minute.

add the onions and cook until nicely browned, then add the peppers and pak choi and continue to cook for 2 minutes. remove the vegetables from the wok to a plate or bowl. Heat a little more oil in the work and when it is very hot stir-fry the beef. return the vegetable to the work and mix well together. Serve immediately with boiled rice.

Roasted Root VegetablesServeS 4

300g each of carrots, parsnips and white turnip, peeled and chopped into 5cm chunks 2 red onions, peeled and cut into eight, through the root Olive oil Salt and freshly ground black pepper

Preheat the oven to Gas Mark 6, 200ºC (400ºf).

Put the vegetables in a large bowl and drizzle generously with olive oil and season with salt and pepper. Transfer them to a roasting tin and spread out into a single layer.

Cook for 20-30 minutes until tender.

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Preheat oven to 200°C (400°f) Gas Mark 6.

Season the lamb with salt and pepper. Place in the preheated oven for ten minutes. Meanwhile make up the topping - combine the herbs, breadcrumbs, seasoning and butter and mix well.

after 10 minutes remove the lamb from the oven. Spread the mustard over the top of the lamb. Spoon on the herb and breadcrumb mixture and press well onto the lamb. Place it back in the oven and roast for another 25 minutes. allow to sit for 5-10 minutes before carving into single cutlets.

To roast the potatoes: Scrub the potatoes well and cut them into quarters lengthways. There is no need to peel them. Then toss them in a bowl with oil, chopped rosemary sprigs and sea salt until well coated. Spread them out in a roasting tin and cook them in the oven with the lamb for the last 25 minutes.

To make the purée: Simply steam the vegetables until tender. Mash well, add 100ml milk, a knob of butter and salt and black pepper. blend with an electric hand whisk until smooth.

Roast Rack of Lamb with herb Crust, Rustic Roast Potatoes and Root Vegetable Purée

really delicious. you can vary the herbs and use your favourites. The potatoes are also delicious tossed in a little chilli, cumin or curry powder instead of the rosemary.

ServeS 4

1 rack of lamb, well trimmed Salt and black pepper 4 tablesp. parsley, chopped 1 teasp. thyme, chopped 75g breadcrumbs Knob of butter, melted 1 tablesp. good quality mustard

RuStic RoaSt PotatoeS6 large potatoes, Golden Wonder or Kerr Pinks are idealOlive oil or Rapeseed oilA few sprigs of fresh rosemarySea salt

vegetable PuRée450g each of parsnips and carrots100ml milk Knob of butterSalt and freshly ground black pepper

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Warm Potato Salad

This is a really popular potato salad.

ServeS 4-6

1kg small new season potatoes, cooked and still warm1-2 tablesp. olive oil1 onion, chopped150g streaky bacon rashers, diced or bacon lardons (optional)2 cloves garlic, chopped2 tablesp. parsley and chives, chopped1 tablesp. wine vinegar1 tablesp. wholegrain mustardSalt and black pepper

Place the potatoes in a salad bowl. Heat the oil. add the onion and cook until soft. add the bacon (if using) and continue to cook for 3-4 minutes. add the garlic, herbs, vinegar, mustard and seasoning. Pour the dressing over the potatoes.

Serve warm.

Bacon Chops with Mustard and Brown Sugar, Carrot, Bean Sprout and Mange-Tout Salad and Warm Potato Salad

Very simple and good to eat.

ServeS 4

4 bacon chops2 tablesp. mustard4 tablesp. brown sugar

Salad4 carrots, grated 1 pack bean sprouts, washed 100g mange-tout, thinly sliced

dReSSing1 tablesp teriyaki sauce1 tablesp. rice vinegar 2 tablesp. oil 1 tablesp. soy sauce 1 chilli, chopped 2-3 scallions, chopped ½ teasp. sugar 1 tablesp. coriander leaves, chopped

Coat the chops in mustard and brown sugar. Grill or barbecue for 5-6 minutes on each side.

Meanwhile mix the salad ingredients together in a large bowl. Combine the dressing ingredients in the food processor, check the seasoning. Mix half the dressing through the salad then serve with the chops. Hand the remaining dressing around separately. delicious with Warm Potato Salad.

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Tip the remaining ingredients into a food processor with the herbs, ricotta and a tablespoon of olive oil. Season generously, then blend to a rough purée and tip into a heavy-based pan. fold in the reserved vegetables and set aside.

Heat a little oil in a large heavy-based frying pan over a high heat. add the steaks and cook for 2 minutes on each side, then reduce the heat, add a knob of butter and cook for another 2-4 minutes, turning once, depending on how rare you like your meat. Transfer to a plate, set aside in a warm place to rest.

Whilst the steaks are resting, gently heat the purée. To serve, divide the purée among warmed plates and arrange the steaks on top. finish with a pile of roasted tomatoes, a drizzle of olive oil and some steamed new potatoes.

Striploin Steaks with Roasted Baby Tomatoes and Vegetable Purée

if you are looking for an impressive dish packed full of flavour, then this is it! The purée can be made well in advance. use whatever green vegetables are in season; or frozen broad beans or peas, which are readily available also work well.

ServeS 4

4 x 150g striploin steaks, at least 2.5cm thick 12 cherry tomatoes on the vine 2 tablesp. extra-virgin olive oil Sea salt and freshly ground black pepper 550g prepared green vegetables, such as medium asparagus, green beans and fresh or frozen broad beans and peas 2 tablesp. each chopped fresh mint and chives 250g ricotta cheese Knob of butter Steamed new potatoes

Preheat the oven to Gas mark 4, 180ºC (350ºf). Cut the cherry tomatoes into four portions of three and place in a small roasting tin. drizzle over a little olive oil and season to taste. roast for 12-15 minutes until they are lightly charred.

To make the purée: bring a large pan of salted boiling water to the boil. add the vegetables (if using frozen, add about 2 minutes before the end of the cooking time) and boil for 4-5 minutes until tender, then drain and cool under cold water. remove the skins from the broad beans. Take out the asparagus and cut off the tips. Set them aside with about a quarter of the other vegetables.

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lay about 10g of the kataifi pastry in a rectangle on a board. Sit a cheese wedge across the width at the end closest to you and then roll it up away from you to completely enclose. Place on a non-stick parchment paper well spaced apart so that they don’t get tangled up and cover with clingfilm. Chill until ready to use.

just before serving, heat the oil in a deep-fat fryer or a deep-sided pan to 160°C (325°f). Cook the coated cheese wedges in batches for about 3 minutes turning half way through until crisp and golden brown and the cheese is warmed through, drain on kitchen paper.

To serve: Place three pieces of crispy cheese on each plate. Spoon a little chilli jam to the other side with a little of the red pepper salsa alongside. on third part of the plate arrange a small pile of dressed lettuce leaves.

FoR the Red PePPeR SalSa5 tablesp. lemon rapeseed oil1 small red onion, finely diced1 small roasted red pepper, finely diced (from a jar is fine)1 tablesp. white wine vinegarFinely grated rind of 1 lemon2 teasp. caster sugar2 teasp. snipped fresh chives1 teasp. chopped fresh basilMaldon sea salt and freshly ground black pepper

To prepare the sauce: Warm 1 tablespoon lemon oil in a small pan. Gently fry the onion and roasted pepper for 5 minutes, stirring occasionally. Pour in the vinegar and remaining rapeseed oil, then add the lemon rind and sugar. Cook for another 2-3 minutes until bubbling and warmed through. Season to taste and stir in herbs. Keep warm.

Neven Maguire MacNean House and Restaurant Blacklion, Co. Cavan

Crispy Cheese in Kataifi Pastry with Red Pepper SalsaServeS 4

200g frozen kataifi pastry2 tablesp. plain flourSea salt and freshly ground black pepper 1 egg50ml milk450g Corleggy cheeseRapeseed oil, for deep-frying

to SeRveLightly dressed mixed lettuce leaves and chilli jam

Thaw the pastry whilst still in its plastic for a minimum of 2 hours before using. once it is thawed it will be soft and pliable and ready to use but remember when using it, you must always keep it well covered. Place the flour in a shallow dish and season generously. beat the eggs with the milk and a pinch of salt in a separate shallow dish.

Cut the cheese into 12 even-sized pieces, each one roughly the size of your thumb, then toss until lightly coated in the seasoned flour. dip briefly in the egg wash. To wrap the cheese,

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While the pastry is baking heat the rapeseed oil in a frying pan over a medium heat and sauté the aubergine, courgette and red onion on a medium heat for 8–10 minutes, until the vegetables are beginning to soften and catch colour. Season to taste and stir in the roasted diced peppers and basil pesto.

divide the sautéed vegetable mixture evenly among the pastry cases, spreading them out to the rim using the back of a spoon. arrange Cooleeney cheese cubes on top of each one and return to the oven for 8–10 minutes, until the tarts have completely warmed through.

To serve: arrange the pizza tarts on warmed plates Scatter over the pine nuts and garnish with the salad.

neVen'S TIP: THe PaSTry CIrCleS Can be CooKed 24 HoUrS In adVanCe and KePT In an aIrTIGHT ConTaIner. THey freSHen UP nICely onCe THey are PUT baCK In THe oVen WITH THe ToPPInGS.

Mediterranean Vegetable and Cooleeney Puff PizzaServeS 4

425g packet frozen puff pastry, thawed A little plain flour, for dusting3 tablesp. rapeseed oil100g aubergine, cut into 2cm dice1 small courgette, cut into 2cm dice 1 small red onion, cut into 2cm diceSea salt and freshly ground black pepper1 large roasted red pepper, diced1 large roasted yellow pepper, diced2 tablesp. basil pesto 200g cooleeney cheese, cubed

to SeRve2 tablesp. toasted pine nutsSalad, to garnish

Unroll the two pieces of puff pastry and place on a lightly floured board. Cut out 4 x 15cm circles and place on baking sheets lined with parchment paper, then chill for 30 minutes.

Meanwhile, preheat the oven to Gas Mark 6, 200°C (400°f).

Prick the inner circle of pastry all over many times to prevent it from puffing up, making a slight dip for the topping. lay another sheet of parchment paper over the pastry circles and cover with a second baking sheet. This will prevent them from rising too much and will make them extra crispy and golden brown. bake for 10–15 minutes, until slightly puffed up and light golden, swapping the baking sheets around on the oven shelves halfway through to ensure they cook evenly.

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remove the steaks from the fridge at least half an hour before you wish to cook them, then shake off any excess marinade and season to taste. Grill, barbecue or pan-fry the steaks over a fierce heat for 6-7 minutes for medium rare, or to your liking. allow to rest for 5 minutes on warm plates.

remove the flavoured butter from the fridge and remove the foil, then cut into slices. Place butter slices on top of the grilled steaks and add a some mixed salad to each plate to serve.

Grilled Rib-eye Steak with Smoked Paprika and Red Pepper ButterServeS 4

4 x 225g dry aged rib-eye steaks, quality assured100ml rapeseed oil2 garlic cloves, crushed1 teasp. chopped fresh thyme

FoR the butteR1 small red pepper175g butter½ teasp. chopped fresh thyme1 teasp. chopped fresh flat-leaf parsley1 teasp. smoked paprika1 tablesp. creamSalt and freshly ground black pepper

to SeRveLightly dressed mixed green salad

To make the flavoured butter: Preheat the grill. Place the pepper on the grill rack and cook for 20-25 minutes until the skin is blackened and blistered. Transfer to a bowl and cover with clingfilm, then leave to cool completely.

remove the skin, core and seeds from the pepper and roughly chop the flesh, then place in a food processor. add the butter, thyme, parsley and paprika in food processor and puree until smooth. Stir in the cream and then scrape out onto a square of non-stick parchment paper and roll into a cylinder, twisting the ends to secure. Chill for at least 4 hours or up to 24 hours is fine.

Trim the rib-eye steaks of any excess fat, place in a non-metallic dish and add the oil, garlic and thyme. Cover with clingfilm and leave in fridge to marinade overnight.

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To serve: arrange the lamb cutlets on warmed serving plates with the avocado, Tomato and basil Salsa and some new season potatoes.

avocado, toMato and baSil SalSa2 ripe avocados2 tablesp. finely chopped red onion2 ripe tomatoes, peeled, seeded and diced1 garlic clove, crushed2 tablesp. chopped fresh basil1 tablesp. chilli sauceJuice of 1 lime2 tablesp. rapeseed oilMaldon sea salt and freshly ground black pepperFresh basil leaves, to garnish

Meanwhile, make the salsa, cut the avocados in half and remove the stone, then scoop out the flesh and cut into cubes. add the red onion, tomatoes, garlic, basil, chilli sauce ,lime juice and rapeseed oil. Mix until well combined and season to taste. Transfer to a serving bowl.

Lamb Cutlets with Garlic, Lemon and Paprika

This marinade is wonderful with lamb and will work well with any cut of lamb - leg steaks or sideloin chops, depending on what is available. Lamb cutlets are that bit more expensive, but they take no time to cook. The longer you can marinade this, the better the flavour, so it is well worth preparing in advance.

ServeS 4

12 lamb cutlets, quality assured and well trimmed2 tablesp. rapeseed oil2 garlic cloves, crushedFinely grated rind and juice of 1 lemon1 teasp. smoked paprika2 teasp. chopped fresh rosemary or thyme1 teasp. clear honeySea salt and freshly ground black pepper

to SeRveNew season potatoes

Place the oil in a shallow, non-metallic dish and add the garlic, lemon rind and juice, paprika, herbs and honey. Season to taste and stir until well combined. add the lamb, turning to coat, then set aside for at least 10 minutes, or up to 24 hours, covered with clingfilm in the fridge if time allows.

When you are ready to cook it, light the barbecue or preheat a grill to mediums. Shake the excess marinade from the lamb. Put the lamb on the barbecue on medium-hot coals or arrange on a grill rack. Cook for 6-8 minutes, until cooked through, turning once. remove from the heat and leave the lamb cutlets to rest for a couple of minutes.

Bord Bia’s Quality Kitchen supported by Bosch

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heatproof bowl and pour over the wine mixture through a fine sieve, discarding the cinnamon stick, star anise and vanilla pod. Stir to combine and leave to cool.

To assemble the cheesecake: divide the poached strawberries among martini glasses and crumble the shortbread biscuits on top. Pipe the cheesecake mixture right up to the rim of the glasses and decorate with strawberries and mint sprigs.

SPun SugaR 100g caster sugar1 teasp. powdered glucose

Place the sugar, powdered glucose and 120ml water into a heavy-based pan. bring to the boil, then reduce the heat and simmer for 15–20 minutes, until the mixture turns a golden caramel colour. Use a pure bristle pastry brush dipped in cold water to brush the inner sides of the pan to prevent sugar crystals forming while simmering. do not stir the sugar, as this will cause the syrup to crystallise and become hard.

Using a sugar/jam thermometer, cook the syrup until it reaches 140°C. The sugar syrup should be a thick honey consistency and should not be too runny. It will thicken a little as it cools, but if it gets too thick, simply heat again and it will quickly loosen. Immediately remove from the heat and plunge the base of the pan into cold water to halt the cooking.

To spin the sugar: dip a teaspoon into the syrup, then flick the teaspoon back and forth over a broom handle or rolling pin to create long hair-like strands. Gather up the strands of spun sugar and create shapes by simply moulding the strands in your hands. arrange on a piece of parchment paper and do not touch until needed.

SPun SugaR baSketS

Place a liberal amount of groundnut oil over the back of a ladle. When the sugar has become a state of liquid thread, use a spoon to scoop some of the sugar up and weave backwards and forwards over and around your ladle to form a fine and intricate sugar basket. Gently remove the basket from the ladle and repeat until you have enough sugar baskets for your purposes. arrange on a piece of parchment paper and do not touch until needed.

White Chocolate, Coole Swan & Strawberry CheesecakeServeS 8

400g Kilbeg dairies cream cheese Finely grated rind and juice of ½ a lemon 1 vanilla pod, split in half and seeds scraped out200g white chocolate, broken into squares200ml cream4 tablesp. Coole Swan8 shortbread biscuits, finely broken up Strawberries, to decorateFresh mint sprigs, to decorate

to SeRve8 Jammie Dodgers

FoR the Poached StRaWbeRRieS300ml red wine2 tablesp. crème de cassis75g caster sugar1 cinnamon stick1 star anise½ vanilla pod, split in half and seeds scraped out400g Clarkes strawberries, plus extra to decorate

Using an electric mixer, beat the cream cheese, lemon rind and juice and vanilla seeds for about 5 minutes, until smooth and light.

Melt the white chocolate in a heatproof bowl set over a pan of simmering water. remove from the heat and set aside to cool a little. Meanwhile, place the cream in a separate bowl and whip until stiff.

fold the melted chocolate into the cream cheese mixture and then carefully fold in the whipped cream and Coole Swan. Transfer to a piping bag fitted with a 1cm plain nozzle and place in the fridge until needed.

To poach the strawberries: Place the red wine and crème de cassis in a pan with the sugar, cinnamon stick, star anise and vanilla pod and seeds and bring to the boil. reduce the heat and simmer for 15 minutes, until reduced by half and slightly thickened. Place the strawberries in a

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Meanwhile, to prepare the strawberries: Place the red wine in a pan with the sugar, cinnamon stick, vanilla seeds and ginger. Pour in 300ml of water and bring to the boil and then reduce by half, stirring occasionally until thick and syrupy remove from the heat and pour over the prepared strawberries, gently stir.

Unmould the panna cotta by dipping them briefly into hot water and arrange on plates. Spoon the marinated strawberries alongside and decorate with mint sprigs to serve.

Coconut Panna Cotta with Clarkes StrawberriesServeS 6

4 gelatine leaves (a scant 15g)400ml cream200ml coconut milk, Thai Gold if available100g caster sugar1 vanilla pod, split and seeds scraped out

FoR the StRaWbeRRieS300ml red wine175g caster sugar1 cinnamon stick½ vanilla pod, split and seeds scraped out1 teasp. finely grated fresh root ginger450g Clarkes strawberries, washed, trimmed and cut in halfFresh mint sprigs, to serve

To make the panna cotta: Put the gelatine leaves into a bowl of cold water and leave them to soak for 10 minutes. Put the cream, coconut milk, caster sugar and scraped out vanilla seeds into a pan and slowly bring up to the boil. Take the pan off the heat, gently squeeze the soaked gelatine leaves dry and add, whisking continuously until they have dissolved. Strain the mixture through a sieve into a measuring jug.

divide the mixture equally between 6 x 150ml dariole moulds or ramekins, place them on a baking tray and leave them to set in fridge for at least 3 hours or up to two days is fine.

Currently some 40,000 farmers and over 150 food

processors and packers are members of the Bia Bia Quality

Assurance Programme.

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To make the salad: blanch the green beans for 2 minutes in boiling water. refresh in cold water.

Heat a frying pan. add the oil and sweat the garlic and onion, then add the grated carrot and diced apple to warm slightly. add the sliced tomatoes and beetroot. add the green beans, cooked diced bacon and some of the dressing. Season with pepper. Serve with fresh basil leaves.

brIan’S TIPS: THe dreSSInG IS Handy To HaVe In THe frIdGe and WIll KeeP for eIGHT WeeKS. Try brUSHInG IT on CHICKen or PorK PrIor To CooKInG. STored In a GlaSS boTTle, IT MaKeS a PerfeCT SUMMer GIfT for yoU To brInG To a barbeCUe.

Brian McDermottCommunity Chef

Warm Irish Garden Salad with Dry Cured BaconServeS 4

4 slices dry cured bacon

Salad12 green beans25ml rapeseed oil2 cloves garlic, or garlic chives1 red onion, sliced1-2 garden carrots, grated2 apples, diced4 tomatoes, sliced2 beetroots, boiled and slicedFreshly ground black pepperBunch basil leaves

dReSSing1 tablesp. wholegrain mustard1 tablesp. Irish honey30ml vinegar180ml rapeseed oilZest and juice ½ limeTwist of freshly ground black pepper

To make the dressing: Whisk together the mustard and honey then add the vinegar. Slowly whisk in the rapeseed oil to emulsify the dressing then add the lime zest, juice and black pepper. Place in a glass bottle.

To cook the bacon: Pan fry and slice when cooked.

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easy Summer Berry Swiss RollServeS 8 SliceS

SWiSS Roll3 eggs75g caster sugar75g self-raising flourDrop vanilla essence

Filling1 punnet strawberries1 punnet raspberries50g Irish strawberry jamIcing sugar for dusting200g crème fraîcheFresh mint leaves

Preheat the oven to Gas Mark 5, 200°C (400°f). line a Swiss roll tin with greaseproof paper.

To make the swiss roll: Separate the eggs. Using a mixer, whisk the egg whites until fluffy then gradually add the sugar. Mix in the egg yolks then fold in the sieved flour. add vanilla essence. Pour and spread into the tin. bake for ten minutes. When baked de-mold from the tin on to a tea towel dusted with icing sugar. roll the sponge using the towel. leave to cool.

To make the filling: Half the strawberries and mix with the raspberries. add some icing sugar. roll out the sponge and spread with a thin layer of jam followed by crème fraîche. Sprinkle over some berries and using a tea towel re roll the Swiss roll. dust with icing sugar and garnish with mint leaves and dollop of crème fraîche.

brIan’S TIPS: rePlaCe CrèMe fraîCHe WITH MelTed WHITe CHoColaTe. for a CHoColaTe SWISS roll rePlaCe 20G floUr WITH 20G CoCoa PoWder.

Zesty Lamb with Summer Salsa and Rocket SaladServeS 4

4 lamb chops or steaks

laMb Rub6 sprigs of rosemaryBunch of mint leaves2 cloves garlic, chopped24ml rapeseed oil or lemon oilZest and juice of 1 limeFreshly ground black pepper

SalSa100g tomatoes, cut into small dice2 fresh tomatoes, cut into small dice1 red chilli, finely chopped1 red pepper, cut into small dice1 red onion, cut into small dice50g brown sugarFresh ginger, grated2 cloves garlic, crushed

to SeRveBunch rocket and 1 grated carrot, drizzled with rapeseed oil

To make the salsa: Place all the ingredients in a frying pan or in a small saucepan. Cook for approximately 12-15 minutes until the salsa gets sticky.

To make the rub: While the salsa is cooking, in a blender, mix together the chopped rosemary, mint, garlic, oil, lime zest and juice and freshly ground pepper.

Spoon the rub over the lamb and place directly on to a hot griddle pan or barbeque. Cook the lamb for approximately six minutes.

Serve the lamb with the salsa and freshly squeezed lime juice. Garnish with fresh rocket and grated carrot salad. enjoy!

brIan’S TIPS: THe rUb WIll KeeP In THe frIdGe for SeVen dayS. IT IS GreaT SPread on bUTTerflIed leG of laMb WHICH IS THen barbeCUed. lefToVer laMb and SalSa are exCellenT SerVed In HeaTed naan bread. SalSa Can be SerVed HoT or Cold.

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Place the washed shells with olive oil in a small saucepan and bruise slightly to release more flavour. bring to a simmer over a medium heat and cook for 10 minutes, then strain through a fine sieve, discarding solids.

Combine the shallot, garlic, chilli, tomatoes, lemon juice and 2 tablespoons prawn oil in a bowl. Season to taste.

To cook: Set up the barbecue for ‘direct cooking’ over a medium heat. brush the cooking grates clean. drizzle the prawn flesh with clarified butter. oil the scallops well, and season. Grill both over direct medium heat for 1½-2 minutes each side with the lid closed, turn only once.

To serve: Cut the slices of toasted bread on a diagonal, and place one on each plate, top with rocket, the tomato mixture, 3 scallops and 2 prawns. drizzle the plate with a little prawn oil and garnish with a grilled lemon wedge and baby basil.

hazel McFadden Kitchen at the Castle, Howth, Co. Dublin.

Grilled Bantry Bay Scallops and Dublin Bay Prawns with Tomato VinaigretteServeS 6

PReheat bbq – diRect heat 180°c12 Dublin Bay prawns125ms olive oil1 shallot, finely chopped½ clove garlic, finely crushed¼ birds eye chilli, finely chopped8 ripe cherry tomatoes2 tablesp. lemon juice20g clarified butter18 queen scallops, cleaned without roe6 slices sourdough bread, toasted250g baby rocketSea salt and freshly ground black pepperBaby basil and grilled lemon wedges to serve

To make the Tomato Vinaigrette: Separate the prawn tails and heads, reserve the heads and pincers. Place the prawns belly side up and cut in half lengthways and devein.

Products carrying the Bord Bia Quality Mark include pre-packaged meat such as beef, chicken, duck, lamb, pork (including bacon, cooked ham, rashers, sausages) and turkey; pre-packaged meals containing meat; fruit, vegetables and eggs.

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To Cook: Set the barbecue up for ‘direct cooking’ high temperature cooking. rub most of the marinade off the lamb and tread onto some metal skewers. brush the grill clean and rub with a ‘forked oiled onion’. Place the lamb skewers across the grills, cook for 2-3 minutes a side for medium rare or until cooked to your liking. remove and allow to rest.

To serve: Place the lamb skewers on a bed of tabouli, garnish with fennel and cucumber salad and drizzle with Kilbeg Greek style yoghurt and olive oil.

Fieldstown Farm Lamb Skewers with Fennel, Cucumber and TabouliServeS 8

800g lamb loins, trimmed, cut into 5cm cubes

laMb MaRinade2 tablesp. pomegranate molasses1 large clove of garlic, crushedCracked black pepper

Fennel and cucuMbeR Salad2 bulbs of fennel, trimmed, cored, halved lengthways, thinly shaved1 cucumber, peeled, deseeded and slicedBaby mint leavesOlive oilSea salt and freshly ground black pepper to taste

tabouli Salad140g bulgur wheatJuice of 2 lemons75ml olive oil¼ teasp. ground cumin50g fresh parsley, finely chopped25g mint, finely chopped6 spring onions, finely chopped2 large tomatoes, deseeded and diced

to SeRve200g Kilbeg Dairies Greek style yoghurt

Preheat bbQ: direct heat 200°C.

Lamb: Combine the marinade ingredients and coat the lamb with it. Cover and refrigerate for a minimum of one hour or overnight.

Fennel and Cucumber salad: Combine the fennel, cucumber and mint. drizzle with olive oil and season to taste.

Tabouli salad: rinse the bulgur in cold water and drain. Soak in hot water for 20 minutes, drain well and squeeze out the excess water. allow to cool. Combine the bulgur with the remaining ingredients, mix well and season to taste.

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To serve: Spoon some marinated strawberries into a sundae style glass. Top with burke’s ice-cream, coconut foam, marinated strawberries, spoon over some chocolate fudge sauce and sprinkle with toasted coconut flakes. finish with coconut foam and freshly grated lime zest. remember to invert the siphon and shake vigorously before piping the foam.

Lusk Strawberry and Coconut SundaeServeS 4

1 tub of Burke’s Farm coconut ice-creamToasted coconut flakes to garnish

MaRinated StRaWbeRRieS110g caster sugar60ml water30ml orange liqueur400g strawberries, hulled and quartered

chocolate Fudge Sauce125ml single cream2 tablesp. honey200g dark chocolate (70%) chopped50g unsalted butter, cubed

coconut FoaM220g coconut purée, frozen300ml cream15ml milk40ml Malibu

Marinated strawberries: Combine the sugar and water in a small saucepan and place over a low heat. Stir with a metal spoon until the sugar dissolves. Increase the heat to high and bring to the boil. Then simmer for 4-5 minutes. remove from the heat, allow to cool slightly before adding the liqueur and the strawberries, stir to combine. Pour into a bowl and refrigerate for 2 hours.

Chocolate Fudge sauce: Gently heat the cream and honey together in a saucepan, add chocolate, whisk until melted and smooth then add the butter bit by bit whisking until smooth and glossy. allow to cool to room temperature.

Coconut Foam: Gently warm all the ingredients in a saucepan on a low heat, whisk gently to emulsify. Pour into a siphon and insert 2 gas cartridges. Place in the refrigerator to chill.

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Fresh Mackerel, Sticky honey, Soy, Sesame and Rice Wine Vinegar Dressing4 fillets of fresh mackerel50ml rapeseed oilSea salt

dReSSing100ml light soy sauce50ml toasted sesame oil2 tablesp. honey½ clove garlic, finely chopped50ml rice wine vinegar

to SeRve1 tablesp. toasted sesame seeds

To make the dressing: Place all the dressing ingredients in a small pot. bring to the boil and reduce until the sauce thickens (it should coat the back of a spoon). This can be made while the mackerel is cooking.

To cook the mackerel: Heat a heavy based frying pan and add 50ml of rapeseed oil. allow the oil to get very hot. Season the mackerel with sea salt, then place flesh side down in the pan. This will help achieve a nice crust on the outside and a moist texture on the inside. Cook for four minutes then turn the mackerel and cook the other side for two minutes.

Place the mackerel on a platter, spoon over the warm dressing and garnish with toasted sesame seeds.

Martin Shanahan Fishy Fishy Restaurant, Kinsale, Co. Cork

Wok Fried Mussels, Spring onion, Sweet Chilli, Coriander and Lime Butter1kg fresh mussels60g butter4 tablesp. sweet chilli sauce2 tablesp. fresh root ginger, shreddedJuice of one lime2 spring onions, finely chopped2 tablesp. lightly chopped fresh coriander leaf

beard and wash mussels in cold water. Place in a pot with a tight fitting lid and steam until opened, approximately two minutes. remember, remove any mussels that do not open.

Heat a large frying pan or wok. add the butter, sweet chilli sauce, ginger and lime juice to the pan. Heat for approximately two minutes then add the steamed cooked mussels, spring onion and coriander, toss everything together a few times. now they are ready to be served.

This is a great dish for sharing, so place the wok in the centre of the table and help yourself.

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Sunshine hake

This recipe is packed full of flavour. you could substitute the hake with haddock or whiting and get the same great results.

ServeS 4

4 hake fillets, about 175g each, skinned and bonedSalt and freshly ground black pepper4 tablesp. rapeseed oil4 -6 medium potatoes cooked, peeled and chopped1 red onion, peeled and thinly sliced2 cloves of garlic, peeled and chopped2 courgettes, cut into batons24 pitted black olives100g semi sundried tomatoes, drained1 teasp. fresh thyme leavesJuice of ½ lemon

Season the hake with salt and black pepper. Heat a large frying pan, approximately 30cm, and add 2 tablespoons of rapeseed oil. Place the hake, flesh side down, in the pan and cook for 4 minutes on each side. remove and keep warm.

add a little more oil to the pan and fry the potatoes, onion and garlic for 3-4 minutes. Then add in the courgettes, black olives, tomatoes and thyme leaves and cook for another 2-3 minutes. Season with salt, black pepper and lemon juice.

Place on a plate with the hake and drizzle over a little extra oil - here comes the summer! Serve with crusty bread.

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blitz the soup with a hand blender and season to taste. Place the poached eggs in warm water to revive.

Toast the slices of sourdough bread under a hot grill and then add a little cheese to each one and place under the heat until melted.

Serve the soup in deep bowls with a poached egg, a slice of crispy pancetta and a cheese toast. drizzle with olive oil and sprinkle with chive flowers.

Donal Skehan Food Writer and TV Presenter

Pea Soup with Poached egg and Irish Cheese ToastsServeS 6-8

25g butter1 (about 150g) medium onion, chopped2 (roughly 275g) medium potatoes, cut into 1cm cubesSalt and freshly ground black pepper1 litre vegetable stock500g of fresh or frozen peas6-8 medium free range eggs, poachedChive flowers to garnish6-8 slices of crispy pancetta to serve

FoR the toaStS8 slices of sourdough bread150g of Durrus cheese, grated

Melt the butter in a large pot over a medium heat. add in the onion and potatoes and fry gently for 2-3 minutes. Season with sea salt and ground black pepper.

lower the heat, cover with a lid and continue to cook for 10 minutes until the potatoes are tender. you can check this by piercing them with a fork.

Pour in the vegetable stock and bring to the boil over a high heat.

add the peas and stir through. Cook for 2-3 minutes until tender.

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fry the flat breads until the have a good colour on both sides. remove from the pan and set aside on a wire wrack.

drizzle the chicken breasts with a little oil and then sprinkle with the mint and lemon zest and place between two sheets of parchment paper and bash with a rolling pin until 1cm thin.

fry the chicken breasts on the griddle pan for 3-4 minutes either side until cooked through completely.

Heat 1 tablespoon of olive oil in a frying pan over a high heat and tumble in the chickpeas until heated through. Mash with the back of a fork leaving some whole for texture and then stir through the lemon juice, cumin, paprika and season with sea salt and ground black pepper.

Serve the chicken with flatbreads and the mashed chickpeas and a side salad.

Lemon and Mint Griddled Chicken with Spiced Chickpeas and Flatbreads

Mid week meals that can be made with little hassle are always high on my agenda when it comes to recipe writing. The flatbreads i serve with this simple chicken dish involve no rising or baking. The dough is made up and then cooked right on a hot griddle pan.

ServeS 4

4 chicken breasts fillets1 tablesp. of olive oilHandful of fresh mint, finely chopped Juice and zest of 1 lemon2 x 400g tins of chickpeas, drained and rinsed1 teasp. of cumin1 teasp. of smoked paprika Olive oil for drizzling and frying

FoR the FlatbReadS300g strong white flour1 tablesp. of nigella seeds1 teasp. salt1 teasp. baking powder50ml rapeseed oil, plus extra for brushing100ml water

Place the dry ingredients for the flatbreads in a mixing bowl and make a well in the center.

Pour in the oil and water and using a wooden spoon, mix together to form a rough dough. Turn out on to a floured surface and knead gently for 2 minutes until you have a smooth dough.

divide the dough into ping pong ball sized pieces and roll out as thin as possible.

Heat a large griddle pan over a medium high heat and brush each flat bread with a little oil to coat.

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Cut the rhubarb into 6cm pieces. Place the sugar, orange zest and juice in a cooking pot with 100ml water, place over a medium–high heat and bring to a steady simmer, stirring until the sugar is dissolved. add the rhubarb to the pot and poach until it is soft when pierced with a fork. remove with a slotted spoon and set aside on a plate.

Continue to cook the poaching liquid until it becomes syrupy. remove from the heat and allow to cool slightly before adding the rhubarb back in.

To remove the panna cotta from the moulds, fill a bowl with warm water and dip them in. The heat will loosen the puddings slightly and allow them to be inverted onto serving plates. Serve each panna cotta with a few tablespoons of the rhubarb mix.

Sofie's Rhubarb Panna Cotta

When my girlfriend sofie was growing up, her grandparents had one of the most amazing vegetable gardens in sweden, with wild strawberries and big, bushy apple trees. huge rhubarb plants still spring up every year and the last time we visited i made this creamy panna cotta, which is a wonderful way to enjoy some of the summer’s finest rhubarb.

ServeS 6

1 litre single cream 60g caster sugar2 vanilla pods, split and seeds scraped (or 1 teasp. vanilla extract)10g gelatin leaves (individual leaves vary in weight so check packet for info)

FoR the RhubaRb900g rhubarb 100g caster sugarGrated zest and juice of 1 orange (200ml juice)

Place the cream, sugar, vanilla pods and seeds in a saucepan over a medium–high heat and bring to a gentle simmer. Stir until the sugar has dissolved, then remove from the heat. Meanwhile, place the gelatin sheets in a Pyrex or glass dish and cover with a little water. leave to stand for 5 minutes until the gelatin has softened.

remove the softened gelatin from the liquid and squeeze out any excess. remove the vanilla pods from the warmed cream, then add the softened gelatin and stir through until dissolved. divide the mixture amongst six pudding moulds, cover with cling film and place in the fridge to set for a few hours.

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Whisk all the dressing ingredients together until emulsified. Taste the dressing and adjust the flavours to your liking.

just before serving, drizzle the dressing over the salad and scatter over the toasted almonds and pine nuts.

iSh faCTor: PIne nUTS are WIdely USed In ITalIan CooKInG, eVen aS a CrUnCHy ToPPInG for leMon PolenTa CaKeS or TarTS. freeZe aIrTIGHT baGS of PIne nUTS To reTaIn THe freSHneSS and lIGHTly ToaST THeM on a Clean, dry Pan UnTIl Golden To reVIVe THe nUTTy flaVoUr. yoU Can do THe SaMe WITH THe flaKed alMondS or any oTHer nUT or Seed.

Rozanne Stevens Broadcaster, Food Writer and Cookery Tutor

Berry, Blue Cheese and Radicchio SaladServeS 8 aS a Side diSh

Bitter leaves like chicory and radicchio are served at most italian meals, simply dressed with olive oil and vinegar. i love the sweetness of the berries in this salad, which juxtapose so well with the radicchio and blue cheese.

40g flaked almonds30g pine nuts2 heads of radicchio200g strawberries, hulled and halved100g blueberries50g Cape gooseberries, halved 1 stalk of celery, finely sliced100g blue cheese, crumbled Zest of ½ an orange

dReSSing100ml extra virgin olive oil30ml white balsamic vinegarJuice of ½ an orange1 teasp. honey1 teasp. Dijon mustardSalt and freshly ground black pepper

lightly toast the flaked almond and pine nuts in a dry pan. be careful not to burn them – aim for a pale golden colour. Set aside to cool.

divide the radicchio into separate leaves, discarding any discoloured bits. Gently combine with the strawberries, blueberries, gooseberries and celery. Crumble over the blue cheese, then zest the orange directly over the salad.

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• Pickledorroastedbeetroot:Gratefresh,peeled, raw beetroot into a bowl. Cover generously with balsamic vinegar and season with salt and pepper. add a few fresh rosemary sprigs and allow to ‘pickle’ for 20 minutes.

• Bluecheesemayonnaise:Mashtogether1 clove of crushed garlic, 4 tablespoons mayonnaise, 1 tablespoon blue cheese and freshly ground black pepper.

• Horseradishcrèmefraîche:Mix4tablespoons crème fraîche with 1 clove of crushed garlic, 1 tablespoon horseradish sauce, a good squeeze of lemon juice and some salt and freshly ground black pepper.

iSh faCTor: VerSIonS of blaCK PUddInG aPPear In SeVeral dIfferenT CUISIneS, noT jUST Ireland’S. blaCK PUddInG IS ofTen SerVed aS a breaKfaST ITeM, bUT IT’S eQUally delICIoUS SerVed WITH SCalloPS, In WarM SaladS and aS a STUffInG. I faVoUr TradITIonal arTISan ProdUCerS and UnIQUe reCIPeS lIKe SMoKed blaCK PUddInG.

Black Pudding Burgers MakeS 4 burgerS

This is my favourite burger recipe. Just the smell of them grilling drives my senses wild. The black pudding gives the perfect amount of fat to the burger and fantastic flavour, so there’s no need for extra salt and pepper. There are five optional toppings, which you can serve all at once if you like!

500g steak mince280g black pudding1 small red onion, finely dicedBurger buns, to serve

Method: Mix the mince, black pudding and diced onion together with clean, wet hands, but don’t overhandle. Shape into 4 firm, round burger patties. Cover and chill in the fridge for 1 hour to firm up.

Cook under the grill, on a pan or ideally a bbQ. Cook evenly on both sides for 8–10 minutes, until cooked through.

Serve in a lightly toasted bun with a topping of your choice.

My favourite toppings for black Pudding burgers:

• Bacon,avocadoandbluecheese:Addcrispy rashers, slices of ripe avocado and Cashel blue cheese.

• Pickledcucumber:Thinlyslice1largecucumber and place in a heatproof bowl. Put 125ml (½ cup) white wine vinegar, 1 clove of peeled garlic, 1 bay leaf, 2 tablespoons fresh chopped dill, 2 teaspoons sugar, 1 teaspoon salt and 1 teaspoon mustard seeds in a small pot and bring to the boil. Pour the pickling mixture over the cucumbers, allow to cool and serve.

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Arabella's Triple Chocolate S’mores BoardServeS 12

1 bag of pink and white marshmallows1 bag of coconut marshmallows 2 packets of biscuits such as rich tea, coconut or plain digestives250g fresh raspberries

MaRS baR Sauce1 x 397g tin of condensed milk1 large Mars bar

White chocolate Sauce200ml cream200g white chocolate1 teasp. vanilla extract

daRk chocolate Sauce 100ml cream 200g dark chocolate (75% cocoa)

Soak 24 bamboo skewers in water for 1 hour.

To make the Mars bar sauce: Place a glass bowl over a pot of simmering water, then pour the condensed milk into the bowl. break the Mars bar into the condensed milk and heat until it’s mostly melted. Some bits of caramel may stay whole, but that’s part of the fun.

To make the white chocolate sauce: Place a glass bowl over a pot of simmering water. Pour in the cream and heat it up. just as the cream starts to bubble, take the pot off the hob and break the white chocolate into the hot cream. add the vanilla extract and allow to sit for 5 minutes before stirring.

To make the dark chocolate sauce: Place a glass bowl over a pot of simmering water. Pour in the cream and heat it up. just as it’s about to bubble, break in the dark chocolate. Keep it on a low simmer and stir until it’s smooth and glossy.

at the end of the bbQ, thread lots of marshmallows onto the bamboo skewers and toast them to your liking. Sandwich them between 2 biscuits, then pull the toasted marshmallows off the skewer.

you can then dip the sandwiched marshmallow biscuit in one of the three chocolate sauces. fresh berries like raspberries are also delicious in the mix.

Have fun!

iSh faCTor: Good-QUalITy 75% CoCoa darK CHoColaTe IS eSSenTIal, noT only To enjoy aS IS, bUT To TeMPer and CooK WITH. WHaT yoU need IS CoUVerTUre CHoColaTe, WHICH HaS THe rIGHT aMoUnT of CoCoa bUTTer and IS Made So THaT yoU Can MelT and TeMPer THe CHoColaTe. eaTInG CHoColaTe ofTen ConTaInS VeGeTable oIlS and oTHer addITIVeS THaT Can CaUSe THe CHoColaTe To SPlIT and CUrdle.

For more information and recipes, contact:

Bord Bia, Clanwilliam Court, Lower Mount Street, Dublin 2

Tel: (01) 668 5155 Fax: (01) 668 7521

Web: www.bordbia.ie/recipes

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