Sunday, August 26, 2012

Recipe: Kanturk Blackpudding Potato Cakes with Relish and Chives...


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This weekend marked the second annual National Potato Day where Keogh's Farm have put a petition in place to make the potato the national vegtable of Ireland. I contributed the following recipe to Potato.ie which is a great way to use up those left over ingredients from Sunday lunch. Enjoy!

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(Serves 4)

Shopping List:

- 400g cold mashed Ballycotton new potatoes.

- 4 Slices Kanturk blackpudding, diced.

- 4 Tblsp Ballymaloe country relish.

- 75g Onions, diced.

- Odlums plain cream flour for dusting.

- Glenilen country butter.

- 4 Tblsp thinly sliced chivespinch of irish atlantic sea salt & black pepper.

The Magic:

1. Mix the mashed potato, tomato relish and chives with some seasoning.

2. Carefully fold in the black pudding and onion.

3. Shape into 4 patties and dust in the flour.

4. Heat a knob of butter over a medium heat in a large non-stick frying pan.

5. Cook the potato cakes for 3 mins each side until golden and the blackpudding is cooked.

6. Serve with a dollop of relish.

7. Serve 2 black pudding cakes per person, topped with a dollop of tomato relish.

***
This Recipe Is Featured In:




Food Photography Neil Danton
Copyright Dermie's GasMarkSeven

Product of the week: Bluebell Falls Goat's Cheese...


Bluebell Falls goats cheese is an organic handmade, soft goat's milk cheese with a creamy texture. The farm is located at Clondegad, Ballynacally, overlooking the River Shannon estuary. The goat's are fed indoors on fresh grass which is cut once a day. Fresh grass is given in the morning and again in the evening. After the goats have eaten, they are free to roam outside in the sun and at the first sight of rain, they are all back under cover again. Fresh grass makes up 85% of the goats' diet and the remainder is made up of barley, oats and wheat. The high quality flavour of the milk comes from the wide variety of grasses that they eat.

Bluebell Farm produces six distinct cheeses; Cygnus the main cheese product from the Keane's farm for over ten years. Cygnus is enjoyed in restaurants and hotels throughout the country. It has a rich smooth creamy texture. Cygnus Honey is made with garlic, honey and thyme, which has a pleasing sweet flavour. Cygnus Pepper which is made with garlic crushed black pepper and mixed herbs and has a much stronger garlic flavour. Delphinus is a new product which is a unique white mould soft goats cheese which has a salty buttery flavour with a hint of mushroom. Orion is a semi-hard cheese which has a sweet nutty flavour which improves with age. It is at its best when stored for 6-12 months. Finally, Pegasus is a white mould goats cheese with a hint of sulphur with a herbaceous flavour.

One of my favourite dishes on the menu in Cork's most popular restaurant, Café Paradiso, is a tartlet of caramelized beetroot & bluebell falls fresh goat’s cheese, salsa verde and olive-crushed potato. Denis Cotter proprietor of Café Paradiso shares the recipe for the tartlet here: 

Beetroot And Goat's Cheese Tartlet With Watercress Pesto

Ingredients:

- 200g Plain flour
- 100g Cold butter
- 50ml Cold water
- 200g Red onions
- 300g Beetroot (cooked, peeled and grated)
- 4 Tblsp Brown Sugar
- 4 Tblsp Balsamic vinegar
- 140g Watercress
- 1 Clove garlic
- 40g Walnuts
- 200ml Olive Oil
- 240g Bluebell Falls fresh goats cheese (sliced in rounds).

Method:

1. Make pastry with the flour, butter and water, chill for an hour, roll it out and cut circles to fit six small tartlet cases. Blind bake for ten minutes.

2. Slice the red onions in half, then into thin slices. Cook the onion and beetroot in a little olive oil, stirring often, until the onions are fully cooked and beginning to caramelise. Add the sugar and balsamic vinegar, and continue to cook for a further 20 minutes or so until the onions are very soft and the liquid is syrupy. Leave to cool.

3. Put 100g of the watercress, the garlic and walnuts in a food processor and chop to a coarse puree. Add the olive oil and blend briefly to get a thick sauce. Add more oil if the pesto seems too thick. Check the seasoning and add salt and pepper if needed.

4. Fill the pastry cases with beetroot relish and put a slice of cheese on top of each. Bake the tartlets in a medium oven until heated through and the cheese has coloured a little and started to melt. Serve with some pesto and a little fresh watercress.

To find a Bluebell Falls stockist near you, visit their website here.

Friday, August 24, 2012

Event: Keogh's National Potato Day 2012...



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Ireland get ready to get your spud on once more as the countdown begins to the second annual National Potato Day which will take place on August 25th. The organisers of the event, Keogh’s Farm, from Old Town, Co. Dublin are serious in showing their love for the spud. The Keogh family has been growing potatoes in North County Dublin for more than 200 years and pride themselves in being experts in the field of all things spud. Whether your potato of choice is a Rooster, Kerr’s pink, Maris Piper, Baby, Selena or Organic, Keogh’s ensures that each member of the potato family is cooked with the most special ingredient, love!

Keogh's are asking Ireland to plead allegiance to the potato by officially declaring the potato as the National Vegetable of Ireland. National Potato Day aims to remind the nation of just how delicious and nutritious the spud is. The next time you buy a bag of potatoes, check to see their origin because not only are you getting a great meal but you are supporting local Irish produce and business. To mark National Potato Day, Keogh’s have a hamper to give away- to win this prize, submit your recipe here and sign the potato petition on the Keoghs website here.

During the Tall Ships Race, Keogh’s are bringing a taste of their farm to the north quays of the Liffey, on North Wall Quay, Dublin City from 23–26 August. "We want to encourage people to embrace the potato by visiting our marquee and getting behind Ireland’s favourite vegetable” said Peter Keogh, director of Keogh’s Potatoes. Keogh’s crisps, T-shirts and tote bags will be available at the marquee, along with demonstrations to show the versatility of the spud. The following is a simple recipe from Keogh's for easy baked potatoes- try this weekend with new season potatoes...

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Recipe: Keogh's Easy Baked Potatoes with Broccoli and Cheese
Serves: 2

Ingredients

- 2 Large Rooster Potatoes.
- 2 Tbsp Butter.
- 6 Tbsp Grated Cheddar Cheese.
- Handful Broccoli Florets.
- Salt & Pepper.

Directions:

1. Scrub the potatoes, and prick several times with the prongs of a fork. Place on a plate.

2. Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes.

3. Steam or boil the broccoli florets for 4/5 mins, or until just crunchy.

4. When the potatoes are soft, remove from the microwave, and cut in half lengthwise.

5. Season with salt and pepper, and mash up the inside a little using a fork.

6. Top the open sides with butter, broccoli florets and cheese.

7. Allow cheese to melt, season with salt and pepper, and serve.

More potato recipes on Dermie's blog here.

Monday, August 20, 2012

Recipe: Flourless Chocolate Brownies

When I think brownies I automatically think of big, chunky thick American style brownies but this recipe is a bit different. It's a slimmed down flourless chocolate brownie recipe and flatter than your average brownie - but still full on taste. These are perfect for baking with the kids as there's very little effort involved in them and they keep well in an airtight container for that late-night, midweek treat . 



Serves 12- 16

Ingredients

- 225g Dark Chocolate (70% Coca)
- 225g Milk Chocolate
- 350g Unsalted Butter (Cubed)
- 300g Caster Sugar
- 6 Large Organic Eggs
- 2 Vanilla Pods (Split)
- Generous pinch of Sea Salt

{1 Baking Tray or Swiss Roll Tray 11"/28cm X 8 1/2"/21.5cm}



Method

1. Preheat your oven to 170°C or Gas Mark 3. Line the baking tray well with grease-proof paper.

2. Melt the butter, dark chocolate and milk chocolate in a Pyrex bowl over a low heat. Stir well until all the mixture is melted. Mix the eggs, vanilla and sugar well on a medium speed for 8-10mins until very light and velvety (you should be able to form the figure 8 with the mixture).

3. Gently fold in the chocolate mixture into the egg mixture with a spatula placing the spatula deep down the end of the bowl to incorporate all the chocolate. Pour the mixture evenly onto your lined baking tray and sprinkle sea-salt evenly over the top of the entire mixture before very gently placing in the oven (avoid knocking air out of the mixture).

4. Bake for 50mins. The brownies are done when you stick a skewer into the centre and it comes out clean. Place the tray (gently!) onto an even surface in your larder for 4-6 hours or better still overnight.

5. When cooled, cut the brownies in the tray otherwise the top of the brownies will crack if you remove them from the tray. Re-heat on a very low heat and serve with some softly whipped cream. The end result is a hard topped brownie with a soft and delicious centre.

Like these brownies? Try my Chocolate Éclairs recipe.

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Sunday, August 19, 2012

Dermie's Weekly Best Buy: Tastefully Yours Artisan Chutneys & Relishes



Tastefully Yours is a Waterford based artisan producer founded in 2009 selling Irish chutneys, jams and pickles. Each product is made with delicate care and attention not to compromise on taste and quality. with some chutneys produced in only three or five jar batches and the maximum is 25 jars at a time.

The range include a cheeseboard chutney which is a combination of figs, apricots, and caramelised onions, an Apple and Chilli chutney which has a gentle kick to it making it a good accompaniment to mild curries and on sandwiches too. It is the sweet chilli sauce which is a South East Asian inspired, glowing amber sauce flecked with chilli pieces that is one of their most popular. It may be used to accompany any Thai dish, or for dipping spring rolls, deep fried crispy battered vegetables or prawns, chicken satay sticks and even an indulgent bowl of home made chips on a Friday night.

Tastefully yours are now working on distributing across Ireland and there is no doubt that a rising star is in the making and will become increasingly known across Ireland. If you happen to be in Waterford city, you can find the Tastefully Yours stall at the Farmers' market in Waterford Institute of Technology, every second Sunday of the month. Yours chutneys and pickles are available in selected retail outlets including: Good Food Ireland members  in Cork and Glasrai and Goodies in Gowran, Co.Kilkenny, Terminal 2 of Dublin airport, Superquinn Waterford, Bunratty Castle Clare, Ardkeen Stores Waterford, and The Granary Waterford. More information can be found on their facebook page here. The following is a recipe which they have shared with me for delicious Lamb & Aubergine Patties...

Recipe: Tastefully Yours Lamb & Aubergine Patties

Serves 4

Ingredients:

- 675g Minced lamb shoulder.

- 200g Tastefully Yours Sweet Aubergine Relish.

- Salt and freshly ground black pepper.

- Flour for dusting.

- Vegetable oil for cooking.

Method:

1. Combine the minced lamb shoulder and Tastefully Yours Sweet Aubergine Relish and season to taste.
2. Divide into four with floured hands and shape into equal sized patties.
3. Brush with vegetable oil and place under a hot grill for about 6 minutes each side.
4. Alternatively, shallow fry over medium heat, turning frequently, until cooked to your liking. Serve garnished with onion rings accompanied by toasted rustic bread and mixed salad leaves.

Wednesday, August 15, 2012

Event: Oktoberfest 13th to 22nd September 2012...


The festival of the year that everyone in Cork is waiting for is almost here, so dust off those lederhosen and dirndls because the Paulaner Oktoberfest Beag is back and plans to be even bigger and better than ever. The historic Tudors style Beamish and Crawford Brewery will be transformed to cater for an anticipated 7,000 visitors to the event- which will run from 13th to 22nd of September 2012. Festival goers will immerse themselves in everything German; from tasty beers, authentic German dishes, funfair rides, live music and lots, lots more.

The world famous Edelweiss Oompah Band will be back to liven up the streets of Cork, entertaining the crowds with their traditional Bavarian music, traditional German toe tapping lyrics and even some classic German games. Hans Frankfurter a talented German cook will be tantalising your taste buds with traditional German dishes including Bratwurst and Schweinsbraten (slow cooked pork), both served with a tangy classic German mustard and the world famous Hela curry ketchup, German style pickles and caramelised sauté onions. The events sponsors, Paulaner Beer are shipping in hundreds of kegs of cold crisp Paulaner beer especially for Oktoberfest direct from Germany to enjoy well into the long Autumn evening.

Ernest Cantillion of Electric bar, who successfully organised the Irish Examiner Food Festival, is bringing Oktoberfest back to Cork “We are thrilled with the response we are getting so far from customers and it is great that we can bring the festival back once again”. Electric Bar on South Mall will be holding a launch party on August 20th, at 6pm. All the foods and beers available at the festival will be served on the evening to launch the event with great fun and entertainment planned for the evening.

Oktoberfest Beag was voted Corporate Event of the Year 2011, so far this year the event has once again seen a great response from the corporate sector, with some of Cork's largest companies choosing to hold staff parties at the event. Phil Ryan, event co-organiser adds “we are seeing great interest again this year from corporates with enquiries up from 3,000 to 5,000. Businesses are looking for a cost effective and fun way to entertain their staff and that is exactly what Oktoberfest Beag can provide.” Corporate packages for groups of over 20 people include a reserved section with food and drink vouchers for guests, are now available and are selling out fast.

Tickets for the event start from just €10, with a number of packages available to suit everyone.
- Gold package tickets are €25 euros per person - this includes entry, 2 drink vouchers, a substantial Bavarian food dish and guaranteed seating.
- Platinum package tickets are €32 per person - this includes entry, 4 drink vouchers, a substantial Bavarian food dish and guaranteed seating.

For all the latest news and information, or to purchase tickets visit Oktoberfestbeag and like them on Facebook.


Galvin's wines and Galvin's Carry out inconjunction with Oktoberfest are giving readers of Dermie's blog a chance to win two tickets to Oktoberfest and a keg of Paulander. Follow Galvin's wines and Carry Out on twitter for more competitions and give aways @GalvinsCarryOut & @GalvinsWines.

Competition closed.

Sunday, August 12, 2012

Event: Salone del Gusto & Terra Madre 25th-29th October 2012...


In 2008, I travelled to Lingotto Fiere, in Turin, Italy to attend the Terra Madre Slow Food Movement event which attracted over 8,000 visitors from over 150 nationalities. For anyone who has an interest in food, I would very much recommend a trip to Turin in October for what will be a food experience to remember.

In October, the international Salone del Gusto and Terra Madre world meeting will be held together as a unified event for the first time, displaying the extraordinary diversity of food from all continents and uniting small-scale farmers and artisans from the north and south of the world who follow the principles of good, clean and fair production – food that is defined not only by excellent taste, but also environmental sustainability and social justice.

Salone del Gusto and Terra Madre will be held in Turin, Italy from October 25th-29th at the Lingotto Fiere and Oval arena. The consolidated event builds on the success of the past eight editions of the Salone del Gusto - which has established an extensive network of outstanding producers, top chefs and supportive institutions and developed the 'Taste Workshops' and other innovative food education activities – as well as the experience and knowledge of the Terra Madre network of food communities, academics, cooks and young people from 150 countries who have met in Turin since 2004.

The new format aims to foster the most important international event dedicated to food, capable of uniting the pleasure of taste with responsibility and respect for those who produce it and the environment. Thus, the experience and enjoyment of food and wine – one of the pillars of Salone – will go hand in hand with discovering the stories of the men and women who grow, farm and process food products sustainably around the world, and the places and traditions these foods are tied to.

Salone del Gusto and Terra Madre will explore some of the key issues connected with food production and consumption: from the role of young people and small-scale traditional producers for the future of agriculture, to the safeguarding of landscapes; from the fight for GMO-free farming to the protection of herders and small-scale fishers; from the need to strengthen the relationship between producers and consumers, to the promotion of responsible food choices made with awareness of their impact on health, the environment and the production system.

This year Salone del Gusto and Terra Madre are fully open to the public, offering visitors the opportunity to enjoy the tastes of Italian regions; to discover European, Asian, African and American food communities and Presidia and their unique products; to meet the people behind the 1,000 food gardens that Slow Food is establishing with African communities; and to participate in a wide range of food education activities for adults and children. The rich program includes conferences and debates, the popular Taste Workshops, Theatre of Taste, Master of Food courses and meetings with the producers. These gastronomic journeys are lead by exceptional guides, such as well-established and emerging chefs, wine producers and food experts, offering unique opportunities to taste unusual foods and to get to know them intimately.

The future of food is the future of our planet and it is more crucial than ever that we come together in Turin this October to protect our planet. A better, cleaner and fairer world begins with what we put on our plates, and our daily choices determine the future of the environment, economy and society.

Salone del Gusto & Terra Madre 2012- Food For Thought, Thought for Food

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Saturday, August 11, 2012

Sunday Roast: Slow Roast Belly of East Cork Pork with Garlic & Rosemary

When it comes to roasting pork, my grandmother's voice rings in my head, "roast it low and slow", which is exactly how to roast succulent roast belly of pork. Slow roasting, on a low heat, will leave you with the most crisp, succulent and tender crackling you are ever likely to taste.

The thick, crisp cracking covers a moist and flavoursome belly of pork, which will fall off your carving knife as you serve Sunday lunch. The difficult part is not in the cooking, but in sourcing a really good quality pork belly, but any crafted butcher will be able to source a prime pork belly.


Shopping List:

- 1.5kg (ask the butcher to score the belly).
- 3 Sprigs of rosemary (finely chopped).
- 4 Cloves garlic (peeled and halved).
- Irish Atlantic Sea-salt & Freshly Ground Pepper.
- Olive Oil.
- 3 Large sweet potatoes (cut at equal sizes).
- 6 Irish onions quartered.

Method:

1. Finely chop the rosemary, place with the garlic in a pestle mortar, add 4 generous tbsp of olive oil to form a paste. Rub the paste into the scored pork belly, ensuring to brush the scores deep with the paste.

2. Leave to rest for 4hrs-6hrs or ideally over-night so that the pork belly can marinate in the paste.

3. Pre-heat the oven to 220c, transfer the pork belly skin-side-up, to a deep roasting tray and cook for 20 minutes. Take the pork belly out of the oven, place your onions and potatoes on the bottom of the tray. Rest the pork on top of the vegetables and cook for 2 - 2 ½ at 150c.

4. After the second hour, your pork crackling will be beautiful and brown but if you feel it is becoming too brown, place a piece of foil over it for the remaining 30mins. The pork is done when the juices run clear. Allow the pork belly to rest for 10mins before serving. Keep the vegetables warm until ready to serve.

5. De-glaze the tray pouring the pork juices into a jug and use for gravy.

Homemade Wholegrain Apple Sauce:

Shopping List:

- 2 Large Cooking Apples (Peeled, Cored and Diced).
- 50g Caster Sugar.
- 3-4 Tbsp Water.
- 1 Tsp Wholegrain Mustard.

Method:

1. Place the cooking apples and water into a heavy bottomed saucepan over a gentle heat before covering the pan. Stir the apples at regular intervals with a wooden spoon until they form a pulp.

2. Once the apples have formed into a pulp, add in half the sugar. Taste and add in the remaining sugar if needed depending on the apples. Add in the wholegrain mustard if using. Serve.

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Fancy a chat about this recipe? Email Dermie.
Images Copyright by Neil Danton.

Friday, August 10, 2012

Product of the week: Gubbeen Farmhouse Produce...


Over the past number of weeks, I have been doing my bit to spread the word about Salone del Gusto and Terra Madre 2012 which is the Slow Food Movement International gathering in Turin, Italy. It was at this event in 2008 where I first came across Gubbeen produce, who are the true pioneers of the Slow Food Movement in Ireland.

Gubbeen Farm Produce  was formed in 1979 by Tom and Giana Ferguson on their 250 acre farm in Schull, County Cork. All milk used for their produce comes from their own herd of dairy cows, which is a mixture of several breeds; British Friesian, Simmenthal, Jersey, and Kerry. Gubbeen Farmhouse Produce is made up of their Farmhouse Cheese and their smoked house charcuterie. 


Gubbeen cheese is a semi-soft washed-rind cheese made from pasteurised cow’s milk. The secret of Gubbeen’s flavour lies in the interaction of the mushroom-scented rind and the semi soft, buttery body within the cheese. Giana describes her cheese as having 'a taste and scent of mushrooms and forests, nuts and a real buttery milky taste especially when young. The texture is buttery and soft'. Gubbeen also produce a smoked Gubbeen range which is a semi-hard cow’s milk cheese which is slowly smoked with oak and beech. A black wax is then added to protect the cheese as it ages. The flavour is buttery and mild with a very subtle touch of smokiness on the finish. 


Aside from producing cheeses, Gubbeen set up a smoke house which is run by Fingal Ferguson since 1989. Fingal, a lover of strong bold flavours, has strong principles of not using any ingredients that are not necessary including MSG, phosphates or sulphurs. One of the most famous of all their smokery produce is their 'Gubbeen Cherizo' which can be found on the menus in some of Ireland's finest restaurants. Cherizo is a fermented cured smoked sausage usually made up of chopped fatty pork, seasoned with chili, paprika and garlic. It is the perfect partner with a soup, in a pasta dish or in this delicious recipe from Ballyvolane House.

Ballyvolane House Warm New Potato and Gubbeen Chorizo Salad:

(Serves 4)

Shopping List:

- 1 lb 5 oz/600g baby new potatoes

- 7 oz/200g Gubbeen chorizo (or another good quality chorizo)

- 1 handful of flat-leaf parsley, roughly chopped

- 2 oz/55g/1/2 cup spring onions, finely chopped

- 1 handful rocket leaves

For the dressing:

- 8 fl oz/225ml/ 1 cup extra virgin olive oil (or rapeseed oil)

- 2f l oz/50ml/ ¼ cup white wine vinegar (or natural cider vinegar)

- 2 fl oz/50ml / ¼ cup balsamic vinegar

- 2 tbsp/ 21/2 US tablespoons maple syrup (or orchard syrup)

- salt and freshly ground black pepper

Method:

1. First make the dressing: Place the olive oil in a jug with the vinegars and maple syrup. Season to taste and whisk until an emulsion is formed. Set aside until needed.

2. Next, steam the baby new potatoes for about 10 minutes until tender, then set aside and allow to cool completely. Cut into slices.

3. Heat a frying pan. Slice the chorizo and then cut each slice in half again. Add to the heated frying pan and cook for 5 minutes until the chorizo oil has started to bleed into the pan and the chorizo is crispy.

4. Add the cooked potatoes to the chorizo and mix through for a few minutes until heated through. Add the spring onions and cook for a further minute to soften the spring onions.

5. Add the parsley at last minute to the salad with enough of the salad dressing to coat. Season to taste and mix until well combined.

6. Arrange the salad on plates and use some of the remaining dressing to dress the rocket leaves. Arrange a small pile on each salad to serve.

A full list of stockists and more information on Gubbeen can be found here. Gubbeen Farmhouse produce can be found every Thursday at Mahon Point Farmer's Market.

Friday, August 3, 2012

Recipe: Sparkling Cava Jelly

This time of year there is an array of sensational summer berries to choose from for this jelly and this recipe is ideal for a summer soirée. In this recipe, I used Cava but Prosecco, or even Champagne can be used as a perfect substitute.


Shopping List:

- 325g Fresh Seasonal Summer Berries
- 450ml Chilled Cava / Prosecco / Champagne
- 60g Caster Sugar
- 2 Tsp Gelatine Powder
- 6 Fresh Mint Leaves

Method:

1. Warm 150ml of water in a saucepan over a low heat. Add the caster sugar and mint leaves. Simmer for a few minutes until completely dissolved.

2. Remove the mint leaves and allow the syrup to cool completely. While cooling sponge the gelatine - bring a small pan of water to a fast boil. Take off the heat, place the gelatine with 2tbsp of water into the Pyrex bowl and sit the bowl over the boiling water (ensuring the bowl is not touching the water). 

3. Once the gelatine is completely dissolved; add to the syrup mixture from earlier, stir until completely dissolved and divide the berries into 8 medium serving glasses filling to the half way mark.

4. Pour the chilled Cava onto the cooled gelatine mixture. Gently pour this mixture into the serving glasses ensuring the Cava is very well chilled (otherwise you will loose the bubbles). Transfer the glasses to the fridge, chill for 2-4 hrs or until the jelly is thoroughly set.

5. Serve with a dollop of Crème fraîche and decorate with a few sprigs of sweet Cicely.

***

Food images Neil Danton.
Fancy a chat about my recipe? Contact me here.