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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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  • Caramelised Orange Pudding

    Caramelised Orange Pudding

    This tangy orange pudding will delight your taste buds, but don’t be tempted to open the oven while it’s baking or you may not get the rise you want. Serves 8–10 275g (2½ sticks) butter, plus extra for greasing 4 tbsp demerara or other raw sugar 3 oranges, peeled, pith removed and segmented 1 orange, peeled, pith removed and thinly sliced 115g (1 cup) self-raising flour (or 1 cup all-purpose flour and increase the baking powder to 2 tsp) 1 […]

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  • Courgette and Almond Soup

    Courgette and Almond Soup

    This wonderful combination creates a luxurious soup that is a great option for a dinner party. Serves 4–6 1 tbsp olive oil 1 onion, thinly sliced 2 leeks, trimmed and thinly sliced 3 garlic cloves, finely chopped 6 courgettes (zucchini), cut into chunks 500ml (2 cups) warm vegetable stock Salt and white pepper 50g (½ cup) blanched almonds Heat the oil in large saucepan over a medium heat. Add the onion and leeks and sauté gently for 5 minutes. Add […]

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  • Sourdough Bread

    Sourdough Bread

    Although the traditional bread-making method below can take a while, it’s definitely worth the wait because it produces, without a doubt, the best-tasting bread. The first step is to make a starter dough and feed it every day with flour and water. It’s very important to use natural spring water or distilled water because chlorinated water will not work so well. Makes 2 x 500g (8½-INCH) loaves 500g (3 2⁄3cups) strong white bread flour, plus extra for dusting 200ml (1 […]

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  • Asparagus, Cratloe Sheep’s Cheese and Orzo Risotto

    Asparagus, Cratloe Sheep’s Cheese and Orzo Risotto

    This delicious risotto is made using orzo, a rice-shaped pasta, instead of rice. The flavour of Cratloe sheep’s cheese, a local product, really enhances the dish, but you could substitute Parmesan if you like. Serves 4 50g (2 tbsp) butter 2 shallots, finely diced 2 sprigs of thyme, torn salt and black pepper 400g (14oz) orzo pasta 250ml (1 cup) dry white wine 700ml (3 cups) warm vegetable stock or water 4 tbsp olive oil 16 asparagus spears, trimmed (if […]

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  • Buttermilk and Heather infused Panna cotta with Honey

    Buttermilk and Heather infused Panna cotta with Honey

    The italian words panna cotta mean ‘cooked cream’, a very easy dessert to make at home. You simply simmer a mixture of cream, milk and sugar or honey, mix in some gelatine and allow the mixture to cool down and set. It is sure to become a firm family favourite. Use the basic recipe and adapt it to bring in additional flavours according to your personal tastes. Serves 4 2 leaves or sheets of gelatine 150ml (2⁄3cup) double (heavy) cream […]

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  • Roasted Garlic Cottage Pie

    Roasted Garlic Cottage Pie

    If you are not a garlic fan, add some grated cheese or snipped chives to the mashed potato – or sometimes plain and simple buttery mash just hits the spot. Serves 4–6 1 tbsp olive oil 2 onions, finely chopped 3–4 celery sticks, finely chopped 2 small carrots, finely chopped 4 garlic cloves, crushed 1 tsp chopped thyme 750g (1.lb) minced (ground) beef 2 tsp tomato puree (paste) 200ml (1 cup) red wine or 150ml (2⁄3 cup) beef stock 1 […]

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  • Dunmore East Fresh Scallop Tartlets

    Dunmore East Fresh Scallop Tartlets

    The delicate flavour of the scallops and the crisp pastry are a lovely combination. Although fresh scallops can be expensive, it’s a case of a little goes a long way in this recipe. drizzle the tartlets with some Wild Garlic Pesto to add extra flavour, if you like. Serves 4 2 x sheets of puff pastry, each about 30 x 20cm (12 x 8 inches) egg wash, made with 1 egg, beaten with 1 tsp milk 8 fresh scallops 4 […]

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