Showing posts with label St Patrick's Day. Show all posts
Showing posts with label St Patrick's Day. Show all posts
I'm going through some medical stuff over this next couple of days so I hope that you will forgive me for reposting this delicious Irish Menu for Saint Patricks Day 2016.
I haven't and won't be eating anything at all much until all is said and done at the hospital, but I do hope that you will enjoy this tasty menu and perhaps be inspired to do one of your own.
For my first course I chose a delicious Irish Soup called Balnamoon Skink. I am sure some of you are familiar with the Scottish version called Cullen Skink.
This bears no resemblance to that soup, which is delicious in it's own right.
This Irish version is light and delicious, and embraces the use of early spring vegetables.
The original recipe called for using a couple of trussed fowls to create a well flavoured chicken stock.
I used a good quality chicken stock in it's place.
The other ingredients are quite simply garden peas, spring onions, celery, lettuce leaves and chives . . . with a bouquet garni of parsley and thyme sprigs and a bay leaf.
It goes together really quickly. A simple thickening of cream and an egg yolk are the finishing touches and then a sprinkle of parsley and chives on top.
I added the chives to the top because I had them and we like the flavour of chives.
It was served simply . . . hot along with butter and some Irish Soda Bread which I was able to also buy from the Irish Shop. Mmmm . . . good. And simple.
Cullen
skin, which is a Scottish dish is made with haddock, but this Irish
version is a delicate soup made with fresh vegetables, enriched and
lightly thickened with a mixture of cream and egg. This makes great use of the early Spring Vegetables and is light enough that although satisfying, it leaves you with room for the main course.
Cooking Instructions:
1. Place the vegetables, herbs (bouquet garni), seasonings and stock into a saucepan.
2. Bring to the boil. Cover and simmer on low for about 30 minutes, or until the vegetables are tender.
3. Remove the bouquet garni.
4. Blend the cream and egg yolk together and whisk into the soup, heating thoroughly. Do NOT boil.
5. Adjust seasoning as required.
6. Ladle into hot soup bowls to serve, garnished with a bit of chopped fresh parsley.
Ingredients:1. Place the vegetables, herbs (bouquet garni), seasonings and stock into a saucepan.
2. Bring to the boil. Cover and simmer on low for about 30 minutes, or until the vegetables are tender.
3. Remove the bouquet garni.
4. Blend the cream and egg yolk together and whisk into the soup, heating thoroughly. Do NOT boil.
5. Adjust seasoning as required.
6. Ladle into hot soup bowls to serve, garnished with a bit of chopped fresh parsley.
3 sticks of celery, wiped, trimmed and finely diced
4 sprigs of parsley, 1 spring thyme, and a bay leaf, tied together
3 fluid ounces of double creamCooking Times:
Preparation time: 15 minutes
Cooking time: 35 minutes
For the main course, I chose to do a somewhat traditional Hunter's Pie.
I suppose this is very similar to a Shepherd's Pie, but also very different in that the mashed potato actually encases the meat from all sides, like a pie crust.
Buttery mash lines the pie dish and up the sides. It's filled with simmered lamb chops. I chose to cut the meat from the bone as I didn't feel anyone would enjoy bone in their meal.
The simmering juices from the lamb are blitzed to a smooth and rich gravy, some of which is poured into a hole in the top of the pie when you are ready to serve, with the remainder being passed at the table in a gravy boat.
All you need on the side are some simple vegetables.
Normally I would have chosen cabbage and carrots, but we have a cabbage hater in the house at the moment and so I did peas. All in all it made for a very delicious main course, that everyone enjoyed! If you have some soda bread left, it would be nice to pass it at the table as well.
You could also bake this in individual pie dishes, which is what I did on the day, so everyone had their own individual pie.
Cooking Instructions:
1. Preheat the oven to 180*C/350*F/ gas mark 4.2. Heat the oil or dripping in a frying pan and lightly brown the vegetables in it. Scoop out and place into an oven proof dish. Season the chops on both sides and brown them in the remaining fat, then place them on top of the vegetables in the oven proof dish. Bring the stock to the boil and then pour it over all. Cover tightly and then place into the oven. Braise for 30 minutes, or until the chops are tender.3. Scoop the chops out and allow them to cool. Remove any bone and cut into chunks.
4. Blitz any stock in the dish with a stick blender until smooth. Set aside and keep warm.5. Boil the potatoes in lightly salted water until fork tender. Drain well and mash with the butter. Season to taste.
6. Use half of the potato to line a buttered 2 pint (2 cup) pie dish. Press well to the side and base.
7. Place the lamb over top of the potato.
8. Top with the remaining potato, roughing up the top a bit with a fork. Brush with a little milk, and dot with butter if desired.9. Bake for 20 to 30 minutes, until golden brown.
10. Just before serving, makie a hole in the top of the pie and pour in some of the gravy. Serve the remainder separately in a gravy boat. Serve with some steamed carrots and peas.
Ingredients:
oil or drippings1 carrots, peeled and chopped1 onion, peeled and chopped1 stick of celery, trimmed and chopped8 lamb chops, wiped and trimmed1 pint of rich brown stock or gravy (2 cups)3 pounds of potatoes, peeled and quartereda walnut sized knob of buttersalt and black peppera little milk and butter (optional)To serve: peas and carrots
Serves 4 people
Cooking Times:
Preparation time: 45 minutes
Cooking time: 30 minutes
(Click here for a Printable Recipe)
1. Preheat the oven to 180*C/350*F/ gas mark 4.2. Heat the oil or dripping in a frying pan and lightly brown the vegetables in it. Scoop out and place into an oven proof dish. Season the chops on both sides and brown them in the remaining fat, then place them on top of the vegetables in the oven proof dish. Bring the stock to the boil and then pour it over all. Cover tightly and then place into the oven. Braise for 30 minutes, or until the chops are tender.3. Scoop the chops out and allow them to cool. Remove any bone and cut into chunks.
4. Blitz any stock in the dish with a stick blender until smooth. Set aside and keep warm.5. Boil the potatoes in lightly salted water until fork tender. Drain well and mash with the butter. Season to taste.
6. Use half of the potato to line a buttered 2 pint (2 cup) pie dish. Press well to the side and base.
7. Place the lamb over top of the potato.
8. Top with the remaining potato, roughing up the top a bit with a fork. Brush with a little milk, and dot with butter if desired.9. Bake for 20 to 30 minutes, until golden brown.
10. Just before serving, makie a hole in the top of the pie and pour in some of the gravy. Serve the remainder separately in a gravy boat. Serve with some steamed carrots and peas.
Ingredients:
oil or drippings1 carrots, peeled and chopped1 onion, peeled and chopped1 stick of celery, trimmed and chopped8 lamb chops, wiped and trimmed1 pint of rich brown stock or gravy (2 cups)3 pounds of potatoes, peeled and quartereda walnut sized knob of buttersalt and black peppera little milk and butter (optional)To serve: peas and carrots
Serves 4 people
Cooking Times:
Preparation time: 45 minutes
Cooking time: 30 minutes
(Click here for a Printable Recipe)
For Pudding I created a simple Berry Buttermilk Cobbler. Buttermilk is a very popular milk in Ireland. Over here in the UK, for the most part, you can only buy it in 425ml sized containers. (1 cup)
I was thrilled to find it in one litre containers in Ocado's Irish Shop! I know where I will be buying my buttermilk from now on!
For the cobbler you create a simple buttermilk batter . . . spread it into a pan and then top it with a bag of frozen berries.
Like magic the berries sink to the bottom whilst the cake batter rises to the top . . . the buttermilk makes it incredibly moist and delicious.
It's also such a very simple dessert and can bake in the oven as you are enjoying your main course. It bakes up quickly . . . and is best served warm.
A simple custard created simply by whisking together refrigerated custard (again, an Irish brand from the Ocado shop) with some Irish Cream for that extra special little touch!
Frozen fruit baked into a buttermilk batter, served up warm, with a simple custard flavoured with Irish Cream. Not only is this simple to make, but also very quick. You can have everything ready to mix together ahead of time and just do the final mixing at the last minute so that it can bake while you are enjoying your main course. Everyone really enjoyed this. It does make roughly twice what you will need to feed four people, but leftovers are never a problem around here and I think you will find it to be so delicious that they won't be a problem around there either!
Cooking Instructions:
1. Preheat the oven to 200*C/400*F/ gas mark 6.
2. Butter a 9 inch round cake tin really well and set aside. Alternately, spray with cake release spray.
3. Beat the butter and 100g (1/2 cup) of sugar together in a bowl until light and fluffy. Beat in the egg and the vanilla.
4. Sift together the flour, soda and baking powder. Add to the wet ingredients and mix just to combine.
5. Gradually whisk in the buttermilk. Pour the batter into the prepared cake tin.
6. Arrange the frozen fruit evenly over top of the batter. Sprinkle with the remaining tablespoon of sugar.
7. Bake for 30 minutes until lightly golden brown and cooked through.
8. While the cobbler is baking make the custard. Gently heat the custard through and whisk in the Irish Cream Liqueur. Keep warm.
9. Allow the cobbler to stand for 10 minutes before spooning out into heated serving bowls, along with some of the warm custard.
Ingredients:
65g of unsalted butter, slightly softened (1/4 cup)
100g plus 1 TBS for sprinking of Caster Sugar (1/2 cup, plus 1 TBS)
1 large free range egg
1 1/2 tsp pure vanilla extract
140g of plain flour (1 cup)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
125ml of buttermilk (1/2 cup)
1 bag (480g) frozen mixed berries, unthawed (12 ounces)
For the Custard:
1 large tub of ready made custard from the chiller cabinet
2 TBS Irish Cream Liqueur
Serves 8
Cooking times:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
(For a Printable Recipe click here.)
1. Preheat the oven to 200*C/400*F/ gas mark 6.
2. Butter a 9 inch round cake tin really well and set aside. Alternately, spray with cake release spray.
3. Beat the butter and 100g (1/2 cup) of sugar together in a bowl until light and fluffy. Beat in the egg and the vanilla.
4. Sift together the flour, soda and baking powder. Add to the wet ingredients and mix just to combine.
5. Gradually whisk in the buttermilk. Pour the batter into the prepared cake tin.
6. Arrange the frozen fruit evenly over top of the batter. Sprinkle with the remaining tablespoon of sugar.
7. Bake for 30 minutes until lightly golden brown and cooked through.
8. While the cobbler is baking make the custard. Gently heat the custard through and whisk in the Irish Cream Liqueur. Keep warm.
9. Allow the cobbler to stand for 10 minutes before spooning out into heated serving bowls, along with some of the warm custard.
Ingredients:
65g of unsalted butter, slightly softened (1/4 cup)
100g plus 1 TBS for sprinking of Caster Sugar (1/2 cup, plus 1 TBS)
1 large free range egg
1 1/2 tsp pure vanilla extract
140g of plain flour (1 cup)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
125ml of buttermilk (1/2 cup)
1 bag (480g) frozen mixed berries, unthawed (12 ounces)
For the Custard:
1 large tub of ready made custard from the chiller cabinet
2 TBS Irish Cream Liqueur
Serves 8
Cooking times:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
(For a Printable Recipe click here.)
and warm your heart and home.
May good and faithful friends be yours,
wherever you may roam.
May peace and plenty bless your world
with joy that long endures.
May all life's passing seasons
bring the best to you and yours!
~An Old Irish Blessing
I wish for each of you a very Happy Saint Patrick's Day. May it be filled with some love, laughter, good food and good friends.
Saint Patrick's Day is coming up just a week from Monday, and I was recently challenged by Ocado's Irish Shop to take the Saint Patrick's Day Feast Challenge, by coming up with a celebratory 3 course feast for four, for £50 or less. Something which was not only a bit innovative, but also simple and easy enough for loyal Ocado fans to replicate at home.
Initially I had the idea in mind to do a simple vegetable broth soup, with colcannon filled steamed dumplings as a starter, followed by a Boiled Bacon and Cabbage Lasagne for the main, and a dessert using Bailey's Irish Cream. I did test recipes of both the starter and main, but in all truth, I felt they were a bit too stodgy and . . . yes, a bit time consuming and fiddly. So I went back to the drawing board and this is what I came up with. I think my feast embraces some Irish ingredients which are unique to Ireland and delicious, and yet at the same time the menu maintains the simple integrity of what makes a St Patrick's Day Feast . . . well . . . a St Patrick's Day Feast!! (Somehow I don't think Saint Patrick would have quite embraced a Boiled Bacon and Cabbage Lasagne. )
♣♣STARTER♣♣
A St. Patrick's Day Salad of Apple Dressed Pears
with Cashel Blue Toasties
♣♣MAIN COURSE♣♣
An Irish Stew of Beef and Guinness
Irish Colcannon
Whole Wheat Soda Bread and Butter
(Using the bread you didn't need for the starter)
♣♣DESSERT♣♣
Flourless Chocolate Cake
Vanilla Bean Ice Cream
Bailey's Irish Cream Chocolate Sauce
Of course there will be lots of Bailey's leftover for your guests to enjoy over ice after dinner while you just sit around and play the fiddle, sing Irish Songs, Step Dance and talk about Leprechauns and Pots of Gold.
*A St Patrick's Day Salad of
Apple Dressed Pears with Cashel Blue Toasties*
Apple Dressed Pears with Cashel Blue Toasties*
This lovely salad makes the perfect first course with it's lovely green colours for St Patrick's Day. The tart flavour of
the cooking apple shines through in the dressing without being
overpowering and goes very well with the savoury crunch of the toasted
walnuts and the sweetness of the pears. The lovely Cashel blue cheese toasts
are it's crowning glory, and add just that extra special touch.
4 baby gem heads, washed and leaves separated, the larger ones torn into smaller pieces
4 thin slices of Irish Brown Soda Bread
75g of mild cheddar cheese, cut into small cubes (3/4 cup)
75g of Irish cashel blue cheese, cut into small cubes
2 ripe dessert pears
dash of lemon juice
100g of whole walnuts (A scant cup)
DRESSING:
1 cooking apple, peeled, cored and cut into small chunks
1 shallot, peeled and finely chopped
1 tsp liquid honey
1 TBS cider vinegar
salt and freshly ground black pepper to taste
1. Heat a TBS of the oil in a small skillet and cook the shallot and apple in it, stirring, until golden. Remove from the heat and put into a blender along with the other dressing ingredients. Blitz until smooth. Check for seasoning, adjust if necessary, and set aside.
2. Cut each slice of soda bread in half and toast under the grill on one side only. Mix the cubes of cheese together and then divide amongst the slices of bread and toast under the grill until the cheese is all melted and bubbling and starting to brown just the slightest. Take out and set aside.
3. Toast the walnuts in a dry pan for about 30 seconds.
4. Peel, core and slice the pears. Toss the sliced pears with a dash of lemon juice to help keep them from turning brown. Toss the pears with the lettuce leaves, toasted walnuts and apple dressing. Divide amongst four chilled plates, garnishing the top of each with two slices of the cheese toasts.
Serves: 4 people
Prep Time: 15 minutes
Cooking Times: 10 minutes
Printable Recipe
2 TBS canola or sunflower oil
4 TBS plain flour
1 1/2 pounds of lean stewing steak, trimmed and cut into 1 inch cubes
3 medium onions, peeled and chopped
1 TBS tomato puree
450ml of beef stock (2 cups)
225ml of Guinness (1 cup)
1 TBS raisins, chopped
1/2 tsp caraway seeds
salt and black pepper to taste
2 large carrots, peeled and cut into 1/2 inch slices on the diagonal (about 1 cup)
2 medium parsnips, peeled and cut into 1/2 inch slices on the diagonal (about 1 cup)
2 small to medium turnips, peeled and cut into 1/2 inch cubes (about 1/2 cup)
a small handful of coarsely chopped fresh flat leaf parsley.
1. Season
the cubes of beef with some salt and pepper and toss with the flour.
Heat half the oil in a heavy based stove top casserole, over medium high
heat. Add half of the beef. Brown well on all sides and then scoop
out to a bowl. Add the remaining oil and the remaining cubes of
beef. Repeat until all of the beef is browned.
2. Return the beef to the pan along with the onions, turn down the heat to medium. Cook, stirring occasionally, for about five minutes, or until beginning to soften without browning. Stir in the tomato paste, stock and Guinness, scraping the bottom of the pan to loosen any browned bits. Stir in the raisins, caraway seeds and season with salt and pepper.
3. Bring to the boil and then reduce to a simmer. Cover tightly and simmer for one hour, stirring occasionally.
4. At the end of that time, remove the lid, bring to the boil and then cook for about 45 to 50 minutes at a fast simmer, again stirring occasionally.
5. Add the vegetables, cover tightly, reduce the heat to low and cook for half an hour. Remove the lid and bring to the boil. Cook for 5 to 10 minutes until the vegetables are fork tender. Sprinkle with parsley and serve. Pass the soda bread for sopping up all of that delicious gravy!
Serves: 4
Prep Time: 30 minutes
Cook Time: 3 hours, approximately
Printable Recipe
*Colcannon*
I can remember reading a story once about a big rough and ready Irish family. They had this for supper and it was set in a big bowl in the middle of the table, a large crater scooped into the middle and filled with melting butter. They all sat around and scooped into it, eating it together with scraps of freshly baked crusty bread. It sounded so delicious. It is delicious, truly and so very easy to make. We might not sit around scooping it up with chunks of bread now, but a dip in the middle filled with melting butter is still a pretty tasty thing to do.
1 pound cabbage, finely chopped
7 to 8 fluid ounces of milk or cream
2 small leeks or green spring onion tops, chopped
2 pounds potatoes, peeled and cut into chunks
salt and freshly ground black pepper
a pinch of ground mace
4 TBS melted butter
1. Cook the cabbage in a large pan of boiling salted water until very tender. Drain well and keep warm.
2. Put the milk or cream in a small pan with the leek or spring onion and simmer until soft. Set aside and keep warm.
3. Put the potatoes in a saucepan and cover with salted water. Bring to the boil and then simmer until cooked through and they can be pierced easily with the tip of a knife or the tines of a fork. Drain well and then place back on the warm burner, giving them a good shake to dry them out. Mash well. Mix in the leeks and enough of the milk or cream to give it a creamy consistency. Add the cabbage and season with salt, pepper and mace. Drizzle with the melted butter and serve.
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Printable Recipe
For the cake:
225g of semi sweet chocolate, chopped (8 ounces)
113g of dark chocolate, chopped (4 ounces)
225g of butter (1 cup)
255g of caster sugar (1 1/4 cups)
6 large free range eggs, separated
For the Sauce:
60ml of heavy cream
60ml of Bailey's Irish Cream
113g of semi sweet chocolate, chopped
6. Dust the cake with icing sugar and cut into wedges to serve. Top each serving with a scoop of the vanilla bean ice cream. Spoon a portion of the warm chocolate sauce over top of each and serve immediately.
Prep Time: 20 minutes
Cook Time: 60 minutes, plus 4 hours for chilling
Printable Recipe
As with any challenge, there is a prize involved, a trip to Ireland. (It's on my bucket list of things to do before I die.) All of the Feasts entered in the challenge will be judged by a a panel of esteemed Judges:
Orla Broderick
Orla Broderick is a freelance food writer who lives in Dublin. After a degree in HOme Economics, she worked as a writer for BBC Good Food magazine for five years before deciding to specialize in creating recipes and preparing food for television. Orla has worked on many highly regarded productions, mainly for the BBC, but also for the first series of Masterchef Ireland. She is also the author of several cookbooks, as well as working with a number of high profile chef's on their own publications. She is also a contributing editor to the Bridgestone Irish Food Guides.
Andy McFadden
Andy McFadden was born in Ireland and from a young age was very passionate about great food. He endeavoured to make a career out of this passion. Working his way through some of the best restaurants in Ireland and on the continent, he gained a wealth of knowledge and skills that are still with him to this day, a culinary trail which inevitably took him to London, where he took up the position of chef de partie at the two Michelin starred, Pied a Terre. Andy now holds the top position at sister restaurant, L'Autre Pied, where he is showcasing his star quality and preparing creative, innovative and delicious dishes.
Wish me luck, and a Very Happy Saint Patrick's Day to you all!!
1 TBS cider vinegar
salt and freshly ground black pepper to taste
1. Heat a TBS of the oil in a small skillet and cook the shallot and apple in it, stirring, until golden. Remove from the heat and put into a blender along with the other dressing ingredients. Blitz until smooth. Check for seasoning, adjust if necessary, and set aside.
2. Cut each slice of soda bread in half and toast under the grill on one side only. Mix the cubes of cheese together and then divide amongst the slices of bread and toast under the grill until the cheese is all melted and bubbling and starting to brown just the slightest. Take out and set aside.
3. Toast the walnuts in a dry pan for about 30 seconds.
4. Peel, core and slice the pears. Toss the sliced pears with a dash of lemon juice to help keep them from turning brown. Toss the pears with the lettuce leaves, toasted walnuts and apple dressing. Divide amongst four chilled plates, garnishing the top of each with two slices of the cheese toasts.
Serves: 4 people
Prep Time: 15 minutes
Cooking Times: 10 minutes
Printable Recipe
*An Irish Stew of Beef and Guinness*
A
hearty stew made with lean cubes of stewing steak, carrots, parnips,
turnips and onions, cooked in a delicious Guinness gravy until
delciously fork tender. Plan ahead as this takes a good 2 1/2 to 3
hours to cook, but then again the best things in life are worth waiting
for. This is delicious served with steamed baby new potatoes, or for St. Patrick's Day delicious mounds of buttery Colcannon.
2. Return the beef to the pan along with the onions, turn down the heat to medium. Cook, stirring occasionally, for about five minutes, or until beginning to soften without browning. Stir in the tomato paste, stock and Guinness, scraping the bottom of the pan to loosen any browned bits. Stir in the raisins, caraway seeds and season with salt and pepper.
3. Bring to the boil and then reduce to a simmer. Cover tightly and simmer for one hour, stirring occasionally.
4. At the end of that time, remove the lid, bring to the boil and then cook for about 45 to 50 minutes at a fast simmer, again stirring occasionally.
5. Add the vegetables, cover tightly, reduce the heat to low and cook for half an hour. Remove the lid and bring to the boil. Cook for 5 to 10 minutes until the vegetables are fork tender. Sprinkle with parsley and serve. Pass the soda bread for sopping up all of that delicious gravy!
Prep Time: 30 minutes
Cook Time: 3 hours, approximately
Printable Recipe
*Colcannon*
I can remember reading a story once about a big rough and ready Irish family. They had this for supper and it was set in a big bowl in the middle of the table, a large crater scooped into the middle and filled with melting butter. They all sat around and scooped into it, eating it together with scraps of freshly baked crusty bread. It sounded so delicious. It is delicious, truly and so very easy to make. We might not sit around scooping it up with chunks of bread now, but a dip in the middle filled with melting butter is still a pretty tasty thing to do.
1 pound cabbage, finely chopped
7 to 8 fluid ounces of milk or cream
2 small leeks or green spring onion tops, chopped
2 pounds potatoes, peeled and cut into chunks
salt and freshly ground black pepper
a pinch of ground mace
4 TBS melted butter
1. Cook the cabbage in a large pan of boiling salted water until very tender. Drain well and keep warm.
2. Put the milk or cream in a small pan with the leek or spring onion and simmer until soft. Set aside and keep warm.
3. Put the potatoes in a saucepan and cover with salted water. Bring to the boil and then simmer until cooked through and they can be pierced easily with the tip of a knife or the tines of a fork. Drain well and then place back on the warm burner, giving them a good shake to dry them out. Mash well. Mix in the leeks and enough of the milk or cream to give it a creamy consistency. Add the cabbage and season with salt, pepper and mace. Drizzle with the melted butter and serve.
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Printable Recipe
*Flourless Chocolate Cake*
served with Vanilla Ice Cream and a Bailey's Chocolate Sauce
You
will want to make the cake for this the day before. It needs several
hours in the refrigerator to set up properly for cutting. (I like to leave it overnight.) It's rich and
delicious. Top with a scoop of really good Vanilla ice cream and a
spoonful of Bailey's Chocolate sauce for the perfect finish.
You will also need a tub of good Vanilla Bean Ice cream
1. Preheat your oven to 170*C/325*F/ gas mark 3. You will need a 9 inch springform pan. Remove the bottom and then place a large square of parchment paper over this bit. Replace the ring around the bottom and clamp on, making sure that the parchment paper is clamped in place. Butter the paper lined bottom of the pan and the sides. Set aside on a baking tray.
2. Melt the chocolate and butter in a glass bowl placed over a pan simmering water, without allowing the water to touch the bottom of the bowl. Stir as it melts, until the mixture is completely melted and smooth. Remove from the pan and whisk in the sugar. Pour into a larger bowl and beat in the egg yolks one at a time, beating constantly.
3. Beat the egg whites until stiff using a scrupulously clean beaters. Fold these into the chocolate mixture, carefully to combine, working gently and not whisking. (You want to keep the mixture airy.) Pour into the prepared pan.
4. Bake in the preheated oven for 1 hour. The cake will rise dramatically and fall drastically when it is removed from the oven. That is ok. It's supposed to happen. Allow to cool to room temperature on the countertop then place in the refrigerator to chill for at least 4 hours before removing the sides of the springform pan.
1. Preheat your oven to 170*C/325*F/ gas mark 3. You will need a 9 inch springform pan. Remove the bottom and then place a large square of parchment paper over this bit. Replace the ring around the bottom and clamp on, making sure that the parchment paper is clamped in place. Butter the paper lined bottom of the pan and the sides. Set aside on a baking tray.
2. Melt the chocolate and butter in a glass bowl placed over a pan simmering water, without allowing the water to touch the bottom of the bowl. Stir as it melts, until the mixture is completely melted and smooth. Remove from the pan and whisk in the sugar. Pour into a larger bowl and beat in the egg yolks one at a time, beating constantly.
3. Beat the egg whites until stiff using a scrupulously clean beaters. Fold these into the chocolate mixture, carefully to combine, working gently and not whisking. (You want to keep the mixture airy.) Pour into the prepared pan.
4. Bake in the preheated oven for 1 hour. The cake will rise dramatically and fall drastically when it is removed from the oven. That is ok. It's supposed to happen. Allow to cool to room temperature on the countertop then place in the refrigerator to chill for at least 4 hours before removing the sides of the springform pan.
5. Make the chocolate sauce just
prior to serving the cake. To make the chocolate sauce, gently heat the
cream, Bailey's and chopped chocolate together in a small saucepan over
low heat, until the chocolate is completely melted and the mixture has
thoroughly amalgamated.
6. Dust the cake with icing sugar and cut into wedges to serve. Top each serving with a scoop of the vanilla bean ice cream. Spoon a portion of the warm chocolate sauce over top of each and serve immediately.
Prep Time: 20 minutes
Cook Time: 60 minutes, plus 4 hours for chilling
Printable Recipe
As with any challenge, there is a prize involved, a trip to Ireland. (It's on my bucket list of things to do before I die.) All of the Feasts entered in the challenge will be judged by a a panel of esteemed Judges:
Orla Broderick
Orla Broderick is a freelance food writer who lives in Dublin. After a degree in HOme Economics, she worked as a writer for BBC Good Food magazine for five years before deciding to specialize in creating recipes and preparing food for television. Orla has worked on many highly regarded productions, mainly for the BBC, but also for the first series of Masterchef Ireland. She is also the author of several cookbooks, as well as working with a number of high profile chef's on their own publications. She is also a contributing editor to the Bridgestone Irish Food Guides.
Andy McFadden
Andy McFadden was born in Ireland and from a young age was very passionate about great food. He endeavoured to make a career out of this passion. Working his way through some of the best restaurants in Ireland and on the continent, he gained a wealth of knowledge and skills that are still with him to this day, a culinary trail which inevitably took him to London, where he took up the position of chef de partie at the two Michelin starred, Pied a Terre. Andy now holds the top position at sister restaurant, L'Autre Pied, where he is showcasing his star quality and preparing creative, innovative and delicious dishes.
Wish me luck, and a Very Happy Saint Patrick's Day to you all!!
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