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  • Amarena Cherry Tiramisu

    Amarena Cherry Tiramisu

    110g caster sugar 4 egg yolks 225g mascarpone cheese 1 double espresso or 1 cup of strong coffee 2 measures of marsala wine 200ml pouring cream-lightly whipped 18-24 boudoir biscuits or lady finger biscuits 50g cocoa powder 100g amarena cherries Beat the egg yolks and sugar with a handblender for 4-5 minutes until very pale and creamy then add in the mascarpone cheese and beat into the egg mixture. Fold in the whipped cream into the cheesy mixture until combined. [...]

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  • Roast Pork with Crunchy Crackling

    Roast Pork with Crunchy Crackling

    This is an excellent dish for the family 2 kg/4½lb pork rack, bottom bone remove, top bone left in with skin attached 2 dessertspoon of Rock salt Sunflower oil. 3-4 medium sized carrots 2 onions diced sea salt and freshly milled black pepper Apple compote to serve. Preheat the oven to 240°C/475°F/gas mark 9. Lay the carrots, and onions on the base of a large roasting tray. Score the fat on the pork in a criss cross pattern with a [...]

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  • Sweet & Sour Carrots

    Sweet & Sour Carrots

    500g Carrots, preferably baby carrots 50g Butter 50g Sugar 100 ml White Wine Vinegar Sprig Rosemary 50mls water Salt & Pepper to season Peel or scrape the carrots and place in a small sauté pan. Add the butter, sugar , white wine vinegar and rosemary and allow to simmer for 5 – 10 minutes. Pour in the water and cook the carrots until tender. Season with salt and pepper.

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  • Bread Sauce – Cranberry & Orange Relish – Gravy

    Bread Sauce – Cranberry & Orange Relish – Gravy

    Bread Sauce 450ml milk 1 small onion 4 cloves 2 bay leaves 110g fresh white breadcrumbs ½ teaspoon freshly grated nutmeg 50g butter 4 teaspoons of cream Salt & Pepper to season Peel the onion and stud the cloves into the onion. Pour the milk into a pan and add the onion and bay leaves and gently bring to the boil. When the milk has come to the boil remove the studded onion and bay leaves. Sprinkle in the breadcrumbs [...]

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  • Whole Glazed Ham

    Whole Glazed Ham

    Whole ham on the bone (approx 15lb/7kg) 4 tablespoons Irish Whiskey 5-6 dessertspoons of homemade marmalade 50g brown sugar 12 cloves Soak the ham in a bowl of water for up to an hour to remove any excess salt. Place the ham into a large pot, cover with water and bring to the boil. Allow to simmer for about 2 ½ hours and turn off the heat allowing the meat to cool in the cooking liquor. Remove the ham from [...]

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  • Indulgent Eggnog

    Indulgent Eggnog

    4 eggs, separated 500ml whipping cream 300ml whole milk 120g caster sugar 100ml brandy 100ml dark rum 1/2 teaspoon nutmeg, ground or freshly grated (fresh is best) In a medium bowl, beat the eggs yolks until pale and very frothy. Add sugar and continue beating then add in a little nutmeg. Spoon in the cream, a little at a time then add the milk a little at a time. Finally, beat in the rum and brandy. In a separate bowl [...]

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  • Smoked Salmon Gateau

    Smoked Salmon Gateau

    110 g/4 oz plain flour 1 small egg about 150 ml/1/4 pint milk sunflower oil, for frying 225 g/8oz smoked salmon slices 225 g/8oz cream cheese 1 tbsp snipped fresh chives juice of 1/2 lemon 25 g/1 oz baby salad leaves salt and freshly ground black pepper lemon wedges, to serve 2 – 3 tbsps Dalkey Mustard Dressing To make the pancakes, sift the flour into a bowl with a pinch of salt, then make a well in the centre. [...]

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  • Kevin’s Christmas Turkey

    Kevin’s Christmas Turkey

    There is something wonderfully satisfying about putting a beautiful turkey sitting in the middle of the table on Christmas day and serving your salivating family. If cooked properly the turkey can be a deliciously moist bird which can be enjoyed by all the family. Plan every aspect of your Christmas cookery carefully and meticulously and then you can relax a little more on the actual day. 14lb/ 6.5kg approx Turkey 250g Butter 3 tbsp Sage 1 medium sized onion Seasoning-Salt [...]

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  • Wexford Rack of Lamb with Asian Spices

    Wexford Rack of Lamb with Asian Spices

    When cooking this recipe for rack of lamb, score the skin with the tip of a sharp knife in a lattice fashion, being careful not to pierce the flesh, before rubbing in the marinade. Serves 4 1 rack of lamb (with 10–12 bones) For the Marinade 2 tbsp hoisin sauce 2 tsp grated fresh root ginger 2 tsp crushed peppercorns 2 tsp crushed garlic 1 tsp sesame seeds 1 tsp five-spice powder Place all the marinade ingredients into a food [...]

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  • Caramelized Apple Chutney

    Caramelized Apple Chutney

    Making this chutney is a great way of using up a glut of apples. It is very tasty with either hot or cold meats or a cheeseboard. Makes 6–8 x 250g (8-oz) Jars 8 cooking apples, peeled, cored and chopped 1 onion, finely chopped 4 garlic cloves, crushed Juice of 1 lemon 300ml (1¼ cups) white wine vinegar (or use cider or malt vinegar) 200g (1 1⁄3cups) raisins 1 tbsp ground ginger 2 tsp salt 400g (2 cups) soft brown [...]

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