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  • Pavlova with Berries & Cherries

    Pavlova with Berries & Cherries

    Pavlova: 5 egg whites or 150g Egg Whites 300g caster sugar ½ teaspoon of Cornflour ½ teaspoon of white wine vinegar   To Serve 150ml pouring cream-very softly whipped 150g Cherries 150g Strawberries, quartered 50g Blueberries     Preheat oven to 120C/240F/Gas mark ½   Place the egg whites into a spotlessly clean mixing bowl (preferably use a food mixer) and beat on a light speed until beginning to become stiff, then while beating slowly pour the caster sugar, a […]

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  • Chocolate Brownie & Summer Berry Trifle

    Chocolate Brownie & Summer Berry Trifle

    Serves 4 I am using Mr jeffares blackcurrant cordial in this recipe. It is a delicious cordial made in Wexford that matches perfectly with the chocolate, custard and berries.   Vanilla Custard 400ml milk 200ml cream 1 vanilla pod 6 egg yolks 75g sugar 1 tbsp cornflour   Garnish 400g Chocolate brownies 4 tbsp raspberry Jam 100ml Mrjeffares blackcurrant cordial 350g fresh berries (Raspberries, Strawberries, blueberries) 250ml freshly whipped cream   Firstly, prepare the custard. Place the vanilla seeds and […]

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  • Peanut Butter Cookies

    Peanut Butter Cookies

      225g peanut butter 200g caster sugar plus extra for coating 1 large egg 1 tsp baking powder 1 tsp vanilla extract       Preheat the oven to 160˚C/325/Gas Mark 3.   Line 2 baking trays with parchment paper.   In a large bowl, combine the peanut butter with the caster sugar until fully incorporated. Add the egg, baking powder and vanilla extract and stir well to combine. Roll 12 small balls and coat in some caster sugar.   […]

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  • Spinach and Ham filo Tart

    Spinach and Ham filo Tart

    SERVES 4 1 pack filo pastry 500g mushrooms 1 tbsp oil 200g ham, sliced 1 hand full of spinach 2 -3 spring onion, chopped 3 tbsp chives, chopped 250g ricotta 150 g cream 2 eggs + 1 for eggwash Salt, pepper, nutmeg (optional).     Preheat the oven to 220C/425F/Gas Mark 7.   In a pan, over high heat, sauté the mushrooms with a little oil. Cook the mushrooms for 3 – 4 minutes then add the spinach and spring […]

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  • Southern Style Fried Chicken Pieces

    Southern Style Fried Chicken Pieces

    Serves 4   2 chicken Thighs + 2 drum sticks  + 2 chicken wings Pinch salt and fresh ground black pepper 1 tsp garlic powder   Flour mixture 400g plain flour 2 tsp baking powder 1 tsp chilli powder   Egg mixture 4 eggs 80ml milk 1 tsp cayenne pepper 100ml sweet chilli jam         Pre heat a deep-fat fryer or some oil in a large deep pan to 180°C.   In a medium-sized bowl, beat the […]

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  • Sweet Sesame Chicken

    Sweet Sesame Chicken

    Serves 4     250g basmati rice 2 tbsp sesame seeds 800g chicken breasts, skinned and boned, diced 2 tablespoons cornflour 1 tablespoon olive oil 100ml pineapple juice 50g honey 3 tbsp dark soy sauce 2 tsp fresh ginger, grated 2 spring onions, chopped     Prepare rice according to package directions, then set aside to keep warm.   Pour the cornflour into a bowl and add the chicken, toss in the conflour to coat. Place a large pan or […]

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  • Wild Mushroom Risotto

    Wild Mushroom Risotto

    (Serves 4) . 350g Arborio / caranoli rice 2 shallots-peeled and finely diced 3 cloves of garlic-very finely diced 200g wild mushrooms ½ teaspoon of fresh thyme 1 glass of dry white wine 1 litre boiling chicken/ vegetable stock 25g butter 100g mascarpone 75g freshly grated Parmesan 150g green peas (optional) Cracked Black Pepper & Salt     Choose a wide saucepan with a thick base. On a low heat slowly melt the butter and add the chopped shallots, thyme, […]

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  • Roasted Lamb Loin with Caramelised Lemon

    Roasted Lamb Loin with Caramelised Lemon

    Serves 4     2 prime loins of lamb, rolled  and tied 1 lemon, cut into slices 100g black olives – optional 2-3 tbsp  honey 4-5 thyme sprigs 4 carrots, cut into julienne (matchstick size) 2-3 tbsp olive oil 50ml white wine     Preheat the oven to 200˚C/400F/Gas Mark 6.   Drizzle 1 tbsp of olive oil in a large  pan, over high heat, and caramelise the loin on all sides.   Remove the loin from the pan, and transfer […]

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  • Scotch Eggs

    Scotch Eggs

    Serves 6 The key to a good Scotch egg lies in leaving the yolk creamy rather than totally hard-boiled.   6 + 2 fresh free-range eggs 350g coarse pork minced 125g streaky bacon, rind removed and finely chopped 1 tsp ground black pepper 1 tsp mild curry powder 1 tbsp parmesan, grated Flour, for dusting 250g fresh breadcrumbs Sunflower oil, for deep-frying     Firstly to prepared the boiled eggs, place 6 eggs into a pan of cold water and […]

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  • Sleepy Pear Pudding

    Sleepy Pear Pudding

    Serves 6 – 8     8  Large pears, peeled, stalks intact 300g Caster Sugar 800ml water 100ml white wine 2 star anise 2 cardamom pods 1 orange, quartered   250g butter (+ a little extra for greasing) 200g caster sugar 3 eggs 350g Ground almonds 2 tbsp amaretto liqueur     Place the sugar into a pan and add the water, wine, star anise, cardamom, and orange then bring to the boil over a medium heat. Add the pears […]

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