Butter Beans Burger

Butter Beans burger with bue cheese sauce
Butter Beans burger with bue cheese sauce

When I was 12, my grandmother sent me a birthday card saying that I had finally reached the age of wisdom and reason… Yeah, about that, sorry to break it to you Gran, but I think it took a couple of decades before I got the message. Or did I? Immature with knowledge and experience it is then!

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Cream of celeriac recipe

The ingredients
The ingredients

Ok, this is just a short visual one. Ideal for a Sunday roast’ side order, you will need the following:

  • 1 celeriac, peeled, washed and chopped
  • 1 tsp of mustard (pick one with a kick, Dijon or English)
  • 2 cloves of garlic
  • 10cl of fresh cream
  • Salt and pepper

Boil the cubes of celeriac ( ideal size for blending later) with the cloves of garlic ( it will tame them down a bit). From cold, bring to the boil and simmer for at least 15 minutes. Check after that until soft…

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Smashing Potatoes

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That was it. I finally got there, woken up from an uncomfortable sleep. The nasal call screech from the bus ‘speakerphones announced my arrival to the antechamber of the “Big North West”; after reading all the books, attended conferences and Dervish like audiovisual slide shows. My Bus Eireann ride was laboriously one point turning and reversing into its terminus allocated space; A skilled job well done. While the warning lights and the monotonic Morse code like reverse gear of my ride were still on, I took my green and yellow rucksack as well as a couple of unmatched travelling bags from the hold. It was late and pitch black; no amazing landscape I got drawn to a few months back, just the warning orange beacons of a 45 sitter on wheels, and the olfactory welcome of a turf and coal shandy, spewing from chimneys of the neighbouring terraces. I was only three hundred yards from my friends’ home, a safe house, a warm bed and a line in the proverbial sand that was going to be a brand new life. We all have to begin somewhere; Sligo Town was to be my Starting Blocks and I never looked back.

Bus Eireann

Jackdow shadow

The mornings that followed were very much like a Groundhog Day but in a good way. Benbulben to my North East, Knocknarea and the Ox Mountain to my West and South were covered with fresh snow; handicapped by the fact that I didn’t drive and therefore, didn’t owe a car, I walked a lot. Like Travis in the iconic movie “Paris – Texas”, I walked. I walked to Queen Maeve’s passing grave, where a North Connacht Farmer (NCF) milk man would crack a few jokes with me, and I walked the 8 kilometres separating me from the Yeats County Capital to the battered shores of Rosses Point. Twenty years old, and already I felt the need to heal or to feed the cravings for a similar Atlantic I had left behind. The ride – for sure – promised to be fun!

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I n February 1995, I had to face the fact that all my training as a wildlife campaigner and ornithologist may not be able to put butter and brown bread on the table; I was feeling sorry for myself, tired of scrounging free pints of stouts from the local Francophile elite.
A friend of mine worked as “Front of House” for the – then – cool place to eat Hotel / Restaurant, hanging precariously above the Garavogue River. Basque born, the Head Chef involuntarily built up a team into an avant-garde multicultural crew; they gave me my first taste, quenching a thirst and premiere to my first cooking theatre experience. My “compatriots” stood side by side, very proud of the fact that they managed to negotiate my first wage at £2.00/ hour. You know, when you are so proud, like parents at Christmas, unconsciously holding their waist with their hands… Nice one. I guess I had to take my medicine and start!
I was to become, well at least for a while, the Head Chef’s kitchen porter; that meant, replacing the poor lad that sliced his fingers on the “Ham Machine”. The pots were black with carbon, victims of years of bad treatment from the stove burners. I had no professional points of reference in the field, so I cleaned the pans to their original – or just about – glory. The owner of the hotel gave out to him: “ Chef!!! If you go and buy new pots, I would like to be informed… At least!”. The Chef laughed in a respectful way and pointed out in a French southern accent gobbledegook, that the pots had just been cleaned by the new, yet innocent, temporary kitchen Porter.

Choice 1

The funnier side of my job was to prepare the vegetables, for lunch and dinner. I had to peel, slice and chop carrots and parsnips. My mission was to make them absolutely tasteless to the diners. I did salt them though, which angered the chef. Little did I know then, Irish people used to salt their food before tasting it; he told me that my carrots were perfect, but I had to be ready for some serious complaints. Wah?

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The day after I was given the task of making “mashed potatoes”. I was standing there, sink all clean, spud peeler in my right hand, apron wrapped up around me like an apprenticed Shogun. Bring it on! “No need, no need!” said the Captain, “we have a machine for that!”. The heavy metal robot like was able to wash and peel potatoes… This was stuff of Science Fiction to me! All I had to do was to chop and boil them (no salt? Come on guys!!!), drain them, put them in the bread mixer, add heaps of margarine and a “little bit” of white pepper. White pepper… Yes… A “little bit” of White pepper… Ach sure, a little bit extra for luck won’t hurt right? The only pepper I knew at that stage was whole green and in brine, quite inoffensive, or cracked black, in a stew, on a rare piece of steak or on Emmental cubes for the aperitif. You get the hit, then the taste; the white pepper, gives you the taste, then the long, long, long hit. I guess I found out the hard way… So did the poor people in the dining room below…

Then... And now...
Then… And now…

Homemade Bread Avocado Breakie

I often make that bread; focaccia like, it works really well with a full Irish or a healthier breakfast like this one. I also serve it when I make a curry or even Couscous, you know, for the sauce. So Hungry “B”’s bread? Here we go.

  • 200g pasta/ pizza flour
  • 10cl of warm water
  • 2 tsp of dried yeast (if you can get fresh one, by all means… Ask your local baker or pizzeria for a bit).
  • 1 tsp of sugar
  • 1 tbsp of organic Greek style yoghurt
  • 1 tbsp of rapeseed or olive oil
  • Coarse sea salt

Put the flour in a bowl, I prefer organic in general; throw in a pinch of salt. In a bowl, pour in 10cl of warm water, 2 tsp of dried yeast and 2 tsp of sugar. Give it a stir and put in a dark place (the press or “cupboard” or even the oven ( yes, leave it off). After 10 minutes, you should get a cappuccino like foam. Pour the lot with the flour; add the yoghurt and the oil. Start with a spoon or a fork, then my friends, use your hands. I like to keep the dough relatively wet. Cover the bowl with cling film and back in its dark place it goes for thirty minutes. Put the dough on a floured baking tray, just like that, roughly flatten with the palm of your hand but don’t fuss too much. Pour a bit of olive oil on top and some coarse sea salt. Bake at 200c for 15 to 20 minutes. Allow to cool for a bit. You will find that the bread has an amazing soft texture.Choice 2

To dress your breakfast, spread the bread with soft goat’s cheese ( nothing too strong in this case), thinly slice a ripe avocado and squeeze a drizzle of blood orange. Fry an organic free range egg gently for 5 minutes (I cover the pan with a bowl so the yolk can remain soft but not runny).
Serve with a glass of freshly squeezed blood orange juice, a great healthy and tasty way to start the day!

Choice 1

Camelina Mayonnaise

Before being catapulted into adult life, we were taught a couple of life saving skills. After lunch, wait at least two hours before you go swimming in the sea, never EVER drink white after red, it takes ten minutes to get a hardboiled egg from the boiling point, spaghettis are cooked when they stick to the wall, how to make a vinaigrette, and, what was going to separate the men from the boys, the sheep from the goats; how to make your own mayonnaise. In a region almost surrounded by water, it was only going to be a matter of time before a friend or a family member would ask nonchalantly while preparing the crab claws and meat: “You do the mayonnaise, yeah?” You knew then that the last task of your right of passage had come before you.

Egg yolk and mustard
Egg yolk and mustard

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Monkfish ‘n’ Chips

Monkfish

This is my take on Fish ‘n’ Chips, less messy, fast, easy, tasty, healthy. Monkfish, oven roasted wedges, crispy pancetta and cream of garden peas… Let’s go:

You’ll Need:

  • 1 tail of Monkfish, skinned by your fishmonger, they won’t mind and their knives are sharp
  • A good handful of Buckwheat flour, white flour will do too!
  • Dried dill, or even mixed herbs.
  • Salt and Black pepper
  • Fully cured and sliced pancetta (100g – 150g)
  • A good hanful of garden peas
  • 1 clove of garlic
  • 1 lemon
  • 1 large potato sliced in wedges per person (or more!)

How to:

First, cut the Monkfish into bite size nuggets, not too big, not to small, put them into a plastic food bag, with the flour, the dried herbs and the black pepper. Shake the lot until well coated. Pre-heat the oven at 200c and on a tray, lay the thin pancetta strips side by side. Bake for 5 minutes until crisp then lift with a spatula onto kithen towel.

Cured Pancetta

For the pea purée, bring the peas to a boil in salted water, just for 5 minutes with a clove of garlic; sieve and cool straight away, blend them with olive oil and lemon juice (2/3 for 1/3). Put them through a sieve and keep pushing them through with a spatula.

For the potatoes, cut them into wedges, rub them with olive oil and sea salt and bake for 20 minutes (until golden).

For the fish, give the bag another shake, take an olive oiled pan and when hot, place the nuggets and cook for a few minutes on each side. Pinch of salt all over, crumble the pancetta over the fish, with a wee drizzle of lemon juice to your liking… Enjoy!

Hungry Breton Monkfish and Chips

The Perfect Carrots

This is to me the best way to cook carrots.” Papillotte” which is often used to cook fish, works brilliantly with our favourite orange root. It will keep its colour, natural sweetness and if you forget about it, they won’t turn into a tasteless purée. So remember to follow this few easy steps for your next Sunday roast!

Carrots Papillotte

Peel and chop the carrots, get a fresh piece of thyme or rosemary, and a couple of garlic cloves. Cut two pieces of aluminium foil, pour a bit of olive oil on the first sheet. Place the chopped carrots, garlic, herbs, salt and pepper…

Tin Foil

Use the other piece of tin foil and place over the carrots; fold at least twice, neatly now, the four corners until you get a pillow like rectangle.

Papillote

In the oven it goes for 25 minutes at 200c… If you go a bit over, don’t worry, that is the great thing about papillote cooking! Be careful before opening, it gets pretty hot. I just make an incision with a knife on the top layer… Do not try to unfold with your hands!

Carrots are Cooked

Keep Well and Eat Happy

Slán Tamall

Franck

Pork and Apple burger with Irish Apple juice sauce

Last Saturday, I visited my local butchers, like a modern yet nonchalant hunter and gatherer, I was getting my weekly food shopping of course, but also having an opportunity – an excuse – for a bit of craíc and banter, a chance to catch up with the local news (some might call it “gossip”, but I will not lower myself to that level… Anyway, keep that for yourself, I’ll tell you later…).
I got taken by their latest creation, a Pork and Apple burger. I didn’t want to just put it in a bun; after all, a lot of effort went into designing this dish. The previous night I had made some lovely mash potatoes, with some grated Coolea cheese from Cork, a two year old Irish Gouda if you prefer, sweet and parmesan like somewhat. That was half the battle…
For the sauce, I decided to do a creamy apple juice sauce. I had a small bottle of Karmine apple juice from Tipperary, “The Apple Farm”. It is sweet with a hint of tart, perfect for a family dish like this; its execution is actually quite easy, just a bit of preparation will go a long way. It is also a great wink to both Brittany and Ireland: they love their apples, in whichever form they come into. Pictures and recipes below.

Pork and Apple Burger

Get yourself ready…

Burgers ready to fry, mash ready for the oven, sauce is made, broccoli for a bit of green.
Burgers ready to fry, mash ready for the oven, sauce is made, broccoli for a bit of green.

And the final result, ready to eat!

You can serve the sauce in a little dish on the side for extra drama... Et voilá!
You can serve the sauce in a little dish on the side for extra drama… Et voilá!

 

You’ll need:

For the mash

  • 2 nice potatoes per person
  • milk
  • butter
  • 150 g of Coolea cheese (or aged gouda)
  • black pepper
  • grated nutmeg

How to:

For the mash

Peel, wash and cut the potatoes, put them in a pot of salted water and boil gently until cooked. Put through a sieve, back in the pot to remove excess water. Add the butter (the more the creamier, taste is your judgement) and the milk, gradually while you mash. If it’s a bit too thick, add a bit more. Smooth? Mill some black pepper and some freshly grated nutmeg. While it is still hot, grate the Coolea Cheese and stir inside the mash. You can serve it from the pot or bake in the oven later for a extra crispiness!

You’ll need:

For The Sauce

  • 1 onion chopped
  • 1 garlic clove crushed
  • 1 leaf of sage
  • 1 splash of balsamic vinegar
  • 1 splash of soya sauce
  • 1 organic chicken/ veg stock (20 cl glass is enough)
  • 15cl of Apple Juice (Artisan, farmhouse, the commercial stuff is too sweet)
  • 25 cl of fresh cream

In a pan with olive or rapeseed oil, sweat the onions and garlic with a bit of salt. Throw in the sage leaf (optional). Put in the equivalent of 2 tbsp of balsamic and soya sauce, let it reduce, the apple juice, let it reduce, the stock, let it reduce. Pass the whole thing through a sieve (remember to place a bowl underneath… I’ve been there!) and the sauce back in the pan; discard the onions etc… Back on the hob with a bit of fresh cream, keep stirring and reduce again until smooth and a little bit thicker.

For the Pork Burgers…

Well, in a hot oiled pan, few minutes on each side, I just get the colour done on the pan and I finish them for 10 minutes in a hot oven. Serve with a bit of blanched broccoli, green/ French beans and enjoy with a glass of farmhouse cider but a Burgundy Chardonnay would work quite well too!

Last Drool before School

Blackberries

I was sitting at my desk at home yesterday, trying to send a few emails, get some inspiration by playing music while staring through the sash window at the swaying Crocosmia. My attention got caught when I noticed a little blue box, containing some neatly sharpened coloured pencils my nieces and nephews enjoy drawing with. As I was bored, I stuck my nose in it, expecting a flash back memory that didn’t disappoint; back to school and my pencil case, the last week of bliss before being sent to the pillory. As a form of acceptance, the last few days of freedom were quite pleasant, mostly foraging blackberries, with our neighbours and friends. The pain of lacerated limbs was soon to be healed and forgotten by my mother’s legendary “slurpy special” , straight from the pot, soon to be devoured by a small army of stained faces; the last meal for the condemned scallywags we were. As I was trying to reconnect with these delicious berries, nature sometimes gives so generously, I imagined them as a savoury ingredient, definitely with fresh goat’s cheese, a great companion to a pork filet roast … But I had another plan this time!

Pencil case

A friend of mine, organic grower from another local Meath townland gave me some fresh raspberries and apples; mine are still a bit green. What I have though, is a field at the back of the house full of blackberries and my first crop of Aronia berries, I planted last year, a taste between a blackcurrant and a blueberry if you wish with a lovely zing. Not as tart as sloe berries, we used to eat as a dare and it felt like your whole mouth was shrinking from the inside!

Mixed berries and apples

When we were good, or rather when she felt like it, my mother used to make this lovely apple cake, moist and delicious; she used to let it cool on the window seal of the kitchen of the old school we used to live in… Well, above the school. Since she was a teacher that was handy! I realised that the recipe leaves the door open to a lot more things than apples. All the fruits of my local foraging were going to go in. The recipe includes 200g of flour, I did twist things a little and put 150g of organic white and 50g of organic buckwheat flour… For extra nuttiness…

Cake and Tea

This recipe is a great little number. Its simple frame will allow you to have a bit of fun. Berries, Apples and also quince paste, which makes it an amazing surprise with a good Irish Blue cheese! I have posted the recipe in the “recipe” area of the blog (dah…), my Mum would be pleased to share this one with everybody, the same way my “compadres” broke bread and shared her blackberry jam by the side of the road… Before heading back to the classroom benches!

 

 

Foraging Cake

This lovely recipe is initially my Mother’s famous apple cake recipe; I have twisted it a bit a couple of times but the main frame remains the same. You just have to replace (or reduce) the amount of apples and replace or add some of your favourite berries. Here it goes:

You’ll need:

  • 150g of organic white flour
  • 50g of organic buckwheat flour (or just 200g of white)
  • 200g of salted butter (I prefer)
  • 200g of sugar
  • 3 large eggs (or 4 medium/small)
  • 1 tsp of baking powder/ soda
  • 4-5 apples

How to:

  • Mix the two flours in a bowl with the baking powder
  • Beat the eggs with the sugar
  • In a pan, gently melt the butter and cool a bit
  • Pour the eggs and sugar mix over the flour and keep whisking gently
  • Then do the same with the butter… Easy now.
  • Put in your peeled and chopped apples (Or berries, or quince paste…)
  • Bake in a floured and buttered tin at 200c for 30 to 40 minutes
  • Check with a skewer before cooling that it is cooked through. If not, leave it a bit longer!

Some examples…

Mixed berries and apple cake

Mixed Berries Cake

Apple and Quince Cake served with Bellingham Blue

Apple and Quince cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!!