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Warm Salad of Black Pudding, Baby Potatoes & Chorizo July 16, 2010

Filed under: Meat,Salads and Dressings — delishuss @ 11:33 am
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This is another Dunbrody Cookery School recipes, this has to be my favourite from the two day course I attended. 

Ingredients

9 slices of black pudding (approx 1 packet)

3 oz/75g chorizo-diced

2 shallots-thinly sliced

9 baby potatoes

3 sprigs of thyme

1 large bunch fresh rocket/lettuce leaves

A couple of spoons of mustard seed dressing

Dressing (stores in the fridge for approx 2 weeks)

170ml olive oil

Juice of ½ lemon

Pinch of caster sugar

1 dessertspoon of honey

2 teaspoons of hot water

Cracked black pepper

1 teaspoon of wholegrain mustard

 

Instructions

  1. To make the dressing: mix the mustard, honey, lemon juice, and seasoning together.
  2. Whisk in the oil and correct the consistency with hot water. Whisk in the chopped thyme and allow the dressing to rest until required.
  3. Par boil the baby potatoes (put them into a pot with cold water, bring them to the boil and boil for approx 6-7 minutes until just tender) and allow to cool. Slice the potatoes into 4-5 slices.
  4. Heat a large frying pan and cook the black pudding on both sides until gently cooked and then add the baby potatoes, shallots and chorizo and cook them for a few minutes until browned off. Sprinkle in the fresh thyme and season sparingly.
  5. Meanwhile mix the rocket/lettuce leaves with a little of the dressing and place in the centre of your service plate/bowl. Just before you serve the dish divide the hot pudding mixture between the plates in a decorative fashion.

 

Additional notes

This recipe is supposed to serve 6 as a starter. I made it as a lunch at the weekend, so I increased the portion size.

In the past I never used to take much care in dressing the salad but it’s definitely worthwhile teasing the dressing through the salad with your fingers, as the dressing doesn’t just land in spots.

 

Penne Pasta with Smoked Salmon

Filed under: Fish,Pasta — delishuss @ 10:28 am
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I’m not a big fan of fish, but we made this recipe down in Dunbrody Cookery School and I must say I’m nearly converted. As the smoked salmon is cooked the flavour is not as potent. It’s another very quick recipe to make.

Serves 5-6

Ingredients

350g penne pasta

200g of smoked salmon

200ml pouring cream

50g crème fraiche

Juice of 1 lemon

50ml white wine

2 tablespoons freshly chopped parsley

50g grated parmesan (plus extra for serving)

Instructions

  1. Bring a large saucepan of water to the boil and cook the penne pasta according to the packet instructions.
  2. Chop the smoked salmon into long strips and set aside.
  3. Meanwhile in another saucepan put the cream, crème friache and lemon juice onto heat and bring them to the boil. Add in the white wine and grated parmesan and heat through.
  4. Allow the sauce to cook for at least 10 minutes during which time it will thicken by process of reduction and also with the addition of the cheese.
  5. Drain the pasta and add it into the hot sauce and then mix in the smoked salmon and the chopped parsley.
  6. Transfer to a large pottery dish and bring to the table to allow people to help themselves.
 

Basil Pesto July 9, 2010

Filed under: Sauces — delishuss @ 7:08 pm
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I got this recipe down at Dunbrody House Cookery School.  This is a real staple sauce, use it with chicken, mixed with mayonnaise to make a salad dressing, as a spread on sandwiches and also on boiled potatoes. Yummy!

I found that I needed to alter the quantities slightly, so taste as you go along. 

Ingredients

30g fresh basil leaves (1 large handful)

15g grated parmesan (2 dessertspoons)

Juice of ½ lemon

1 dessertspoon of pine nuts (toasted or untoasted)

100-150ml olive oil (amount depends on your desired consistency)

2 cloves of garlic crushed

 

Instructions

  1. Add all the ingredients into a food processor or puree with a hand blender until they are smooth.
  2. The basil pesto will last in your fridge for up to 3 weeks. Although it will darken slightly in colour it will still be delicious as the flavours will just be more mature.
  3. If you are unsure what you intend to use the pesto for I would suggest making it a little thicker and adding extra oil as is required.

 You can make an alternative version of this pesto using sundried tomatoes, parsley, rocket or coriander.

 

Baileys Crème Brûlée with Shortbread Biscuits July 7, 2010

Filed under: Desserts — delishuss @ 9:55 pm
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This dessert is fab in my opinion. I got this recipe from the Dunbrody Cookery School, it was supposed to be made with ginger but they didn’t have any at the time. I can’t imagine this recipe with anything other than the Baileys. It’s divine.

Serves 6

Crème Brûlée Ingredients

4 egg yolks

300ml pouring cream

100g caster sugar

50 ml of baileys

Instructions

  1. Put the cream into a small saucepan and bring to the boil.
  2. Whisk the egg yolks and sugar together until they are light and creamy. Mix in the baileys.
  3. Pout the boiled cream in on the whisked eggs mixture and whisk well until properly combined.
  4. Allow to rest for a few minutes until the froth settles or alternatively scoop off the froth.
  5. Choose 6 large ramekins or 8 smaller ones.
  6. Carefully pour the egg custard into the ramekins.
  7. Place the ramekins in a deep roasting tray and fill it with water about 1/3 way up the side of the ramekins.
  8. Bake for approximately 40-50 minutes until set but still retaining a slight wobble (130 degrees Celsius).
  9. Refridgerate.
  10. Glaze wit a little brown sugar and then pop them under the grill or glaze with a chef’s blowtorch and serve.

 

Vanilla Biscuits ingredients

110g sugar

110g butter

1 egg yolk

225g plain flour

Instructions

  1. Cream butter and sugar together
  2. Add in the egg yolk and the plain flour
  3. Allow to rest. Leave in the fridge overnight if possible. The mixture can be successfully frozen at this time also.
  4. Tear off a piece of dough and roll into small ball. Continue with the remainder of the dough.
  5. Place it on a lined baking tray and flatten lightly with a fork.
  6. It’s best to refrigerate the biscuits at this time.
  7. Cook at 190 degrees Celsius/375 degrees Fahrenheit/gas mark 5 for 6-8 minutes.
 

Caesar Salad Dressing June 26, 2010

Filed under: Salads and Dressings — delishuss @ 12:13 pm
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I got this recipe from Kevin Dundon down at the Dunbrody Cookery School. I always wondered what went into it, so I asked and I received. Once you’ve tried making this, it’s so easy it’s almost a shame to revert to the bottle form.

I fried off some sliced chicken for a 4 minutes, added in some chopped bacon and sliced onion and fried for a further 3 minutes. Before they are browned add some fajita mix, it gives it a really nice smoky flavour. Cook for another few minutes until the flavours have married. Add the dressing to some gem lettuce leaves, you can work it through with clean hands, no need to go overboard on the dressing a light coating works best. Sprinkle over the other ingredients and mix through. Serve with some grated parmesan and some croutons if you have them handy. 

Dressing Ingredients

1-2 anchovies

1 teaspoon of capers

Juice of ½ lemon

1 egg yolk

75ml of olive oil

1 teaspoon of mustard

A few drops of Worchester sauce

Instructions

  1. Mash the capers and the anchovies in a bowl until relatively smooth.
  2. Add in the egg, mustard and Worchester sauce and whisk.
  3. Slowly add the olive oil, while whisking constantly. Don’t panic if it looks too gloopy, the lemon juice will change the consistency.
  4. Add in the lemon juice and whisk.