Hi all food lovers Find attached this months recipes Cheers Kevin PS I will be including a recipe for Blackberry Muffins next month so get blackberrying.
Chocolate Shortbread From Waitrose Magazine April 2012 Makes 15 Beat together 125 G softened unsalted butter and 60 G caster sugar until light and creamy. Sift into the bowl 180 G of plain flour, beat until combined, then need until smooth. Roll the dough out on a lightly floured surface to the thickness of 1 cm thick. Cut out fifteen rounds with a 5 cm cutter. Transfer the biscuits to a baking tray, chill for 30 minutes then bake in a preheated oven at 190 degrees Centigrade or gas mark 5 for 10 to 12 minutes or until the biscuits are golden. Leave to cool on a wire rack. Melt 100 G of milk chocolate and dip in the biscuits so each is half coated, leave to set on a wire rack.
Crab In Cheese Sauce From Cook The Irish Way Serves 3 to 4 Ingredients: 50 G or 2 oz of butter 25 G or 1 oz of flour half a pint of boiling milk half a lb of crab meat 150 G of Parmesan cheese or any other sharp cooking cheese pepper half a teaspoon of mustard half a tablespoon of lemon juice 150 G of cream or evaporated milk To Make The Sauce: Melt the butter in a pan, add the flour, gradually add the boiling milk. Cook for ten minutes. Add all the other ingredients except for 1 tablespoon of the cheese, taste for saltiness as cheese is unpredictable. Pour into an ovenproof dish, Dust with the reserved cheese and brown under the grill or in the oven.
Mackerel In Cider From Cook The Irish Way Serves 2 Ingredients: 2 mackerel 300 G of cider salt and pepper Method: Soak the mackerel in the cider overnight. The acid in the cider counteracts the oil in the fish. Remove the mackerel from the cider and dry the fish with some kitchen paper. With a sharp knife make three diagonal gashes on each side of the fish and grill. Season and serve. Or Alternatively, bake in the oven in fresh cider and seasoning. Mackerel treated in this way is more like trout.
Pork And Cheese Sausages Ingredients: A packet of pork sausages Red Leicester cheese, grated Breadcrumbs 1 egg, beaten METHOD: Remove the skins from the sausages. Combine all the ingredients together in a bowl and mix thoroughly. If the mix is still dry add another beaten egg. Divide the mixture and roll out into sausage shapes and bake on a baking sheet in the oven. Serve with mashed potatoes, peas and onion gravy.
Potato Cake Recipes From Cook The Irish Way Potato Cake Recipe 01 Ingredients: 50 G or 2 oz of butter 100 G or 4 oz of flour half a teaspoon of salt half a teaspoon of baking powder 600 G or 1 lb of freshly boiled and mashed potatoes METHOD: Rub the butter into the flour, add the baking powder and salt and mix well. Add the potatoes and bind all together with your hand. Roll the batter out to about a quarter of an inch thickness on a well floured surface with a well floured rolling pin. Cut into squares or stamp out with a cutter. Bake on an ungreased griddle until brown on both sides. Serve hot with running butter. Nice for children. Yields 12 cakes. Cold potato cakes are often fried with the breakfast bacon. Potato Cake Recipe 02 Ingredients: 1 tablespoon of flour half a teaspoon of salt half an oz of butter for the griddle 600 G or 1 lb of freshly mashed potatoes METHOD;: Add the salt to the flour. Sprinkle the salted flour over the potatoes and knead lightly together. Roll out on a floured board to the thickness of a quarter of an inch. Cut into quarters or stamp out into rounds using a cutter. Put on a greased griddle and cook on an even heat until both sides of the cakes are well brown. When cooked butter generously and eat at once. This recipe yields 6 to 8 cakes. Potato Apple Cake Traditional Ingredients: This was a great favourite in my childhood. I always associate it with crisp Autumn evenings and the wonderful smell it made in the kitchen. Instead of pastry potato cake dough is used for the crust and its always baked on top of the range on a griddle or heavy iron pan. Make the potato cake mixture as in recipe 01 above. Divide the dough into 2 and roll out into 2 circles. Peel 2 apples and slice very thinly. Lay them out on one circle of dough. Cover with the other circle of dough and pinch the edges together. Cook gently on a greased pan turning once to cook on the other side. When the apples are cooked through lift back the top and sprinkle with sugar and a pinch of cinnamon and a large pat of butter. Put back the top, leave for 5 minutes and serve very hot. This cake is not sweetened until it is cooked as the syrup will ooze out and cause the cake to burn.
Rocky Road From BBC Good Food Magazine August 2012 Cuts into 16 squares Preparation Time: 15 minutes Cooking Time: 5 minutes Ingredients: 100 G or 4 oz of butter, cubed 300 G or 11 oz of dark chocolate, broken into squares 3 tablespoons of golden syrup 135 G or 5 oz of rich tea biscuits, broken into pieces a handful of mini marshmellows 140 G or 5 oz of chocolate bars of your choice, I like Mars Bars, Malteases, chopped METHOD: 1. Put the butter, chocolate and syrup in a pan over a low heat, melt them together stirring until smooth. Leave to cool for about ten minutes. 2. Line a 17 cm square tin with foil or any tin you have about that size. Stir the biscuits and sweets into the chocolate until they are all covered. Spoon the mixture into the tin and spread the mixture out. Put it in the fridge until hard and then cut it into squares or fingers.
Seed Cake From Cook The Irish Way Ingredients: 200 G or 8 oz of butter 200 G or 8 oz sugar 4 eggs 300 G or 12 oz of sifted flour half a teaspoon of baking powder 1 desert spoon of carroway seeds 1 tablespoon of Irish whisky extra carroway seeds for dusting METHOD: Cream the butter and sugar together until fluffy. Add the eggs one at a time. Beat well after each addition of the egg. Sift the flour with the baking powder into the egg mixture then fold in. Gently fold the carroway seeds into the mixture. Add the whisky and beat well and pour into an 8 inch cake tin that has been lined with greaseproof paper. Scatter some carroway seeds on top. Bake at 375 degrees Fahrenheit/180 degrees Celsius/gas mark 5 for 1 hour. Towards the end of the baking time reduce the heat. If you don't like carroway seeds you can replace them with 450 G of sultanas instead.
Tea Scones From Cook The Irish Way Ingredients: 100 G or 4 oz of butter 600 G or 1 lb of flour 2 teaspoons of baking powder half a teaspoon of salt 50 G or 2 oz of sugar 1 egg a third of a pint of milk METHOD: Rub the butter into the flour, add the baking powder, salt and sugar and mix well. Beat the egg and add to the milk. Mix the liquid into the dry ingredients to make a manageable dough neither too firm nor too slack. If necessary add more milk. Turn out onto a floured board or surface, using a floured rolling pin roll out until the dough is 1 inch thick and using a pastry cutter cut out rounds. Arrange on a lightly floured baking sheet and bake at 420 degrees Fahrenheit until risen and brown which should take approximately 15 minutes. Yields 18 scones.