Tuesday 24 July 2012

Roast peppers and goats cheese on toasted ciabbita




I was inspired to try this lunch recipe when I went to Avoca in the city recently . It's a well toasted ciabbita drizzled with olive oil and pesto. Topped with roast peppers and asparagus and goats cheese...

I tend to do a big batch of roast peppers and keep them in an air tight container in the fridge ready for when I fancy a nice flavoursome lunch.

You will need:

A selection of bell peppers
Poblano peppers
Courgette
Asparagus
Ciabbita bread
Olive oil
Sea salt



Chop the bell peppers in to quarters, the poblano peppers in half and courgettes in to slices.




Place under the grill for about 15 minutes or until the skins start to blacken and char. You may need to move and turn the peppers to ensure an even charring.




Place the still warm roast peppers in a a plastic bag which will allow the peppers to sweat which will make the skin easier to peel off.




In theory the skin should peel off effortlessly, but don't be dis heartened if some are a little trickier than others.




Slice a ciabbita in two, drizzle with olive oil and toast till lightly golden.




Now assemble your ingredients. Drizzle the ciabbita with pesto and olive oil or ballymaloe relish then top with a selection of the skinned roast peppers, asparagus and courgette. Add a few generous discs of goats cheese on top. Place under the grill again until the cheese begins to melt. Serve on a bed of rocket with some raspberries and walnuts mixed through.

Enjoy

Tuesday 17 July 2012

Rocket and pistachio pesto




The Americans call it Arugula, we call it Rocket but call it what you like it makes a beautifully fresh base for a very quick and easy pesto.. I've used it drizzled on toasted ciabatta and topped with roast peppers and melted goats cheese or mixed thru some fresh pasta as a hot meal or allow to cool in the fridge as a salad.. Give it a go it takes about 5 minutes to make and keeps in the fridge for about 1 day.

To make you will need:

2 cups, packed of fresh Rocket.
1/3 cup olive oil
1/4 cup shelled pistachios, lightly toasted
1 garlic clove, roughly chopped
1/4 teaspoon red chilli flakes
sea salt and freshly ground black pepper, to taste


Lightly toast the 1/4 cup of pistachios in a dry pan.




Place the rocket in the bowl of your food processor or blender. Add olive oil, pistachios, garlic, and red pepper flakes. Pulse until smooth, about 30 seconds.



It's that simple!! Season to taste with salt and pepper. Use immediately or store, refrigerated in an airtight container, for 1 day. Allow to warm to room temperature before serving.

Sunday 15 July 2012

My dream mixer. ..... Mmmmmmm Kitchenaid!!!!



Can't wait. I know I'm a cooking nerd. Some men drool over sports cars or page three models. But for me it's the kitchenaid food mixer.. Martha Stewart uses one for god sake!!! So it must be good. Ive ordered mine on e bay and I know when it arrives all my sponge cakes will be ultra spongy .. My cheese cakes more cheesy and frosting extra frosty.. In short it will change my life and Martha and I will meet once a week for coffee and home made kitchenaid cake.. Ok maybe I'm getting a lil ahead of myself...

Rodolfo's Rice krispie cakes




My partner Rodolfo has been wanting to make sticky marshmallow rice krispie cakes for ages. So I let him loose in the kitchen and I have to say they are truly delicious! Give them a try and release your inner child..

You will need:

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows (colour doesn't matter)
6 cups Of Rice Krispies cereal.

To make:




1. You will need 3 tablespoons of butter or margarine





Also about 40 marshmallows, colour doesn't matter.


Melt the butter on a medium heat and add the marshmallows and allow to melt completely and then remove from heat.



Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.


Pour into a deep non stick dish spreading into the corners with a buttered spatula




Using wax paper evenly press mixture into a pan coated with cooking spray.




Allow to cool and cut into 2-inch squares. Best if served the same day.




Note

-For best results, use fresh marshmallows.
-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
-Diet, reduced calorie or tub margarine is not recommended.
-Store no more than two days at room temperature in airtight container.
-To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Saturday 14 July 2012

Spiced Rum and Raisin Ice cream



First time I had Rum and Raisin ice cream was when I was about 17. I remember I felt very grown up because it had rum in it. I was addicted to McCambrige Rum and Raisin and bought a tub once a week which my Mum and I would devour at the kitchen table. One week the tub I bought had undissolved sugar running through it. I sent a precocious note to McCambridge and two days later Mrs McCambridge herself turned up at the door with a box of ice cream and another of McCambrige bread. She was a lovely woman and even stayed for a cuppa tea. We heard a few years later that her and her husband were in a fatal car in Connemara. But every time I make Rum and raisin ice cream I think of the summer day Mrs McCambridge turned up will all those goodies and how impressed me and Mum were.

To make my Mrs McCambridge inspired Rum and Raisin ice cream you will need:
1 cup of raisins
1/2 a cup of dark rum
3 cups whole milk
2/3 of a cup of sugar
Pinch of salt
4 large egg yolks
Method:

In a small saucepan, place raisins and dark rum. Bring to a simmer over medium heat and simmer for a couple more minutes before removing from heat and covering with a lid. Allow to soak for at least 2-3 hours.

Meanwhile, whisk together milk, sugar, and salt in a medium saucepan
Heat on medium heat until steaming. Remove from heat.

In a separate bowl, whisk the egg yolks until smooth.

Slowly pour in warmed milk while whisking rapidly to prevent the yolks from curdling. Return mixture back to saucepan and cook over medium heat, stirring frequently, until the milk forms a custard thick enough to coat the back of a spoon. Strain mixture and chill in the refrigerator for at least 1 hour.

Before placing in an ice cream maker, strain the raisins, pouring any extra rum into the ice cream base.

Freeze mixture in ice cream maker, following the manufacturer's instructions.

In the final minutes of churning, add the raisins so they spread evenly throughout the ice cream.

Transfer ice cream to an airtight container and freeze for 2-3 hours before serving.

Serve chilled, in cones or with caramel sauce.
Enjoy!