Showing posts sorted by relevance for query bread pudding. Sort by date Show all posts
Showing posts sorted by relevance for query bread pudding. Sort by date Show all posts
I was recently asked if I would like to road test a fab product in The English Kitchen. As you know I get sent things from time to time and I always enjoy trying them out and letting you know what I think of them.
The people from Vitamix recently sent me their Vitamix TNC Black to try out and I have spent the last little week or so really putting it through it's paces!
First a little bit about the machine itself . . .
The Vitamix machine is more than just a blender, it's actually a fabulous machine which can create healthy meals in a very quick and easy way. The Vitamix Total Nutrition Center® lets you perform more than 50 kitchen tasks easier, faster and with better results than you can achieve any other way.
 | VARIABLE SPEED CONTROL & HIGH SPEED SETTING The Variable Speed Control allows for flexibility and creativity; fine chop, grind or fully blend ingredients, all in one container. The High Speed Setting allows for maximum processing, especially for thicker ingredients and larger recipes. |
| POWERFUL - 2 PEAK OUTPUT HORSEPOWER MOTOR Propels the blade tip speed up to 386 km/h to blend even the toughest ingredients. |
| SHATTER-PROOF 2-LITRE CONTAINER With 2 litres of true blending capacity and specially designed to create a powerful vortex for thorough processing. |
| SPILL-PROOF LID WITH REMOVABLE LID PLUG Seals securely allowing ingredients to be added while processing. |
| METAL-TO-METAL, CONTAINER-TO-BASE COUPLING For maximum durability and long life. |
| UNIQUE TAMPER Allows for processing thick, dense ingredients and prevents air pockets from forming. |
| EASY-GRIP HANDLE AND SOFT-TOUCH CONTROLS Ergonomically designed for comfort and control. |
| PLUS "LET'S GET STARTED!" DVD, "GETTING STARTED GUIDE" and "WHOLE FOODS RECIPES"COOKBOOK Will have you on your way to creating the most delicious and nutritious meals in no time. |
| FULL 7-YEAR WARRANTY An impressive warranty that speaks to the reliability and performance of a Vitamix machine. |
I've been taking the "Getting Started Guide" and the "Whole Foods Recipes" cookbook that came with it to bed with me for a week now and studying it up really well. I wanted to give this impressive piece of kit the best workout possible and I also wanted to be able to give each of you an honest opinion of what it can or cannot do.
Today I made a hot soup in it, using a recipe from the cookbook that came with it. "Harvest Cheddar Soup." The recipe promised a delicious nutitious soup in with about 10 minutes prep time, and 6 to 7 minutes processing time. You can see all of the ingredients lined up here, ready to go.
(here is everything in the machine, just waiting for me to press the on button!)
I wanted to really give the recipe the best chance possible and so I made sure to have all my "mise en place!" I didn't want to risk leaving anything out.
I boo booed though. I got the variable speed wrong. I thought it said variable speed 4 to 5 for 10 minutes, but it really said variable speed 10 for 4 to 5 minutes! And so . . . the first thing I did was to overload my machine!! The Automatic overload Protection option is a built in feature which is designed to protect the machine from overheating! I'm happy to say that this option works like a charm. So my 7 minute soup took me a lot longer than 7 minutes because I had to let the motor cool down.
Nevertheless I persevered and after the motor cooled down, I proceeded as per the recipe instructions (always read a recipe a few times first folks, so you don't mess up!) and I ended up with a beautiful thick and delicious soup in . . . I kid you not . . . just a few minutes! I was amazed at how how it was. It was steaming hot! I tried to get a picture of the steam, but I couldn't. You will just have to take my word for that.
Doesn't that look good??? It sure does, and let me tell you it was amazingly scalding hot!
It was also amazingly delicious and most importantly very healthy! There is everything in there, as the recipe used all of two already baked potatoes, skin and all, two whole unpeeled granny smith apples, celery, onion, etc. Only the potatoes were cooked before adding. Everything else was added raw and it was absolutely amazing to me that it all ended up as a hot soup!
This is a whole foods machine. It purpotes to make light work of tearing down the cell walls of fruits and vegetables, making vital nutrients more readily available for your body to absorb. With a Vitamix machine, even the nutrient-packed peels, pulp and seeds can be pulverised and blended into recipes for some of the most health-protecting, disease-preventing dishes and drinks you've ever had.
And after tasting this delicious soup, I can attest that it did just that.
*Harvest Cheddar Soup*
Makes 6 cups
Printable Recipe
This recipe can be reduced by half and made in smaller containers. Garnish with sour cream and diced apple. (From the Vitamix Whole Food Recipes book)
2 cups chicken broth (480ml)
2 TBs white wine
1/4 medium onion, peeled
1 stalk celery, cut in half
2 Granny Smith apples, quartered
2 potatoes, baked and quartered
1/8 tsp dried thyme
1/8 tsp ground nutmeg
pinch white pepper
1 cup of shredded cheddar cheese (115g)
Place all of the ingredients, except the cheese into the Vitamix container in the order listed and secure the lid.
Select variable 1.
Turn the machine on and quickly increase speed to Variable 10, then to High.
Blend for 6 to 7 minutes or until heavy steam escapes from the vented lid.
Reduce the speed to Variable 4 and remove the lid plug.
Drop in the cheese through the lid plug opening. Blend for an additional 15 seconds.
Per cup (240ml) serving: 224 cal; 10g protein; 8g Tot fat; 28g Carb
Of course, you know I wouldn't serve a bowl of soup all on it's own, would I?
Of course not! I baked some tasty Cheddar and Marmite Scones to have along with it!They went down a real treat. Made from a mixture of whole meal and self raising flours, a sharp cheddar cheese . . . and filled with a subtle flavour of marmite, these were fabulous!
*Cheddar and Marmite Scones*
Makes 8
Printable Recipe
The perfect savoury scone to have with a hot bowl of soup, or with some cold sliced meats and cheese. Perfect for in the lunch box too! Healthy and whole meal.
140g self raising flour (1 1/4 cup)
140g wholemeal flour (generous cup)
1 tsp baking powder
50g cold butter, cut into small cubes (3 1/2 TBS)
85g mature cheddar cheese (scant cup)
1 large free range egg
1 TBS Marmite
2 TBS Greek yogurt
3 TBS milk, plus more to glaze
Preheat the oven to 190*C/375*F/ gas 5. Line a baking sheet with parchment paper. Set aside.
Whisk together the self raising flour, wholemeal flour, and baking powder in a large bowl. Drop in the butter and quickly rub it into the flour mixture using your fingertips until the mixture resembles fine bread crumbs. Stir in half of the cheese. Make a well in the centre.
Whisk together the egg, marmite, yogurt and milk. Pour this all at once into the well in the centre of the flour mixture. Stir together with a fork to make a soft dough. If you think the dough is too dry, you may add a bit more milk. You want a soft, but not sticky dough.
Turn out onto a floured surface, Pat out to about 1 inch thick. Cut into rounds with a 2 1/2 inch round cutter, stamping it straight down and lifting it straight up, re-rolling the scraps as necessary, until you have 8 rounds.. Place the scones on the prepared baking sheet. Brush the tops with some more milk and then sprinkle with the remainder of the cheese.
Bake in the preheated oven for 10 to 12 minutes until golden brown. Remove to a wire rack to cool..
The machine is very easy to clean. You just half fill it with warm water, add a few drops of dish soap and blend for about 2 minutes. Easy peasy lemon squeasy!
Next, I decided to make the Custard Sauce recipe from the book. The Toddster loves his puddings, and he always loves them with custard. The recipe in the Vitamix Cookbook promised to make this sauce in 6 minutes. This time I had cottoned on to how exactly to use it, so I had no mishaps and true to it's word in about 6 minutes I had a delicious Vanilla Custard Sauce. I did a video of that too, but somehow I lost it. (I've never claimed to be a techno genius!) Of course. . . I didn't serve that all on it's own either. I made Todd a delicious Steamed Apple Pudding to have along with it. Yes, I know, he is one very spoilt man! You'll have to come back tomorrow for that recipe, as I am pooped now and ready to take a rest!
The Vitamix also makes delicious ice cream in only 2 minutes, which I will also show you at another time!
In the meantime I have to say that all told I am very impressed with this beautiful machine. It is soooooo much more than a blender. It promises to do the work of 10 kitchen appliances and let you perform more than 50 kitchen tasks easier, faster and with better results than you can achieve any other way.
- Blend fresh fruits and vegetables into tasty, fibre-rich whole food juice in 1 minute
- Cook steaming hot soup from fresh vegetables in under 5 minutes
- Create delicious healthy ice cream in only 30 seconds
- Dice, chop or blend ingredients into healthy, preservative-free salsas, dips and more
The Vitamix Total Nutrition Centre® is backed by full 7 year warranty and comes complete with a Getting Started DVD, Getting Started Guide Manual and a Whole Foods Cookbook which all go a long ways towards getting you stuck right into healthy cooking quickly and effortlessly.
Many thanks to Aaron at Publicacity, and to the Vitamix people for affording me this fabulous opportunity!
Thank you! Thank you! Thank you!!
Anyone who knows me well, knows that I am am totally in love with lemon. I just adore lemon flavoured anything.
Oh . . . I just adore a Lemon Drizzle Cake all moist and tender, with it's tart lemon drizzle crust dripping down the sides, just tempting you to dig in again and again . . .
Likewise a tasty Lemon Meringue Pie, all cold and chilled from the refrigerator, and cut into thick slices. iIt's deliciously tart lemon filling all cold and rigid . . . and standing to attention beneath that golden cap of sweet meringue . . . I know the beads of liquid that form on the meringue overnight are not to be applauded, but they've always been one of my favourite parts . . . all sweet and gooey.
And . . . don't get me started on those lovely Lemon Puff cookies . . . crisp and buttery, the sweet and buttery lemon flavoured cracker like biscuit, filled with tart buttercream. Oh, how yummy. You just cannot eat just one.
Lemon curd, especially my homemade one . . . I can eat it right out of the jar with a spoon. A secret indulgence . . . and a yummy one.
My favourite of all though . . . has to be a classic Lemon Tart. Ohh, that lovely crisp sweet pastry encasing a rich golden lemon filling . . . not quite custard and not quite pudding, but a wonderful combination of the two. Your fork digs in and it melts in your mouth in one deliciously unctuous melange of buttery lemony goodness . . . bliss in every bite.
Of course you could caramlize the sugar on top with a blowtorch . . . but in my opinion that's an extra step that's not needed. I prefer it left as is as a light sweet dusting . . . the perfect garnish for the perfect tart.
*A Classic Lemon Tart*
Serves 8
Printable Recipe
Crisp sweet shortcrust pastry filled with a deliciously tart lemon filling. Perfection.
10 large eggs
380g caster sugar
500ml double cream
the zest and juice of 8 unwaxed lemons
butter for greasing
225g sweet shortcrust pastry (see below)
Icing sugar to dust the top
To Serve:
Pouring cream
Pre-heat the oven to 200*C/400*F.
Make the filling first. Place the eggs into a bowl and whisk them gently to help to break up the yolks. Whisk the sugar in slowly and than whisk in the cream and the lemon juice. (wait until this next step before adding the zest.) Strain the mixture through a sieve. Discard any solids left in the sieve. Whisk the lemon zest into the custard mixture.
Butter a 20cm (10 inch) loose bottomed tart tin. Place on a large baking sheet. Roll out the sweet pastry to get a thin but even depth of pastry that will overhang the tart tin. Carefully roll the pastry over the rolling pin and then lift it over the tart tin and drop it in loosely. Tuck the pastry down the sides with the back of your knuckles, pressing it into the bottom edge well. Do not trim off any excess. Line the tart case with a baking parchment and fill with baking beans, rice or ceramic baking beans. Bake for 10 minutes. Remove from the oven. Take out the beans and greaseproof paper. Return to the oven to colour the bottom, another 4 to 5 minutes. Remove from the oven.
Reduce the temperature of the oven to 100*C/225*F. Pour the lemon mixture into the tart case just to reach the top. Return to the oven and bake for one hour, until the tart is only just set. Remove the tray from the oven and using a rolling pin, run it across the top of the tin to trim off the excess pastry. Leave to cool for about an hour before serving. Just before serving, dust with a good portion of icing sugar. Serve cut into slices along with some pouring cream.
*Rich Sweet Shortcrust Pastry*
makes 1/2 pound
Printable recipe
The best way to make shortcrust pastry that has a crisp crumble in the mouth texture is to do it by hand, rather than by machine. Using a machine tends to overwork the gluten in the flour and the pastry has a tendancy to end up springy and shrink when cooked.. Resting the pastry for a half hour in the fridge is also an important step because of the high proportion of butter to flour, which makes it difficult to roll out when warm.
8 ounces plain flour
4 ounces cold butter
2 ounces sifted icing sugar
2 egg yolks
2 TBS water
Sift the flour into a basin. Add the butter, cut into pieces and rub it into the flour until it resembled fine dry bread crumbs. Add the icing sugar. Whisk in well. Make a indentation in the centre of the butter mixture. Beat the egg yolks and water together. Pour into the indentation and then, using a fork, mix together to a rough dough in the basin. Turn out onto a lightly floured work surface and knead for a few minutes until smooth. Shape into a ball and then place into a zip lock bag. Place in the refrigerator to chill for 30 minutes, while you make the filling. Proceed as per the recipe requirements for whichever recipe that you are using to fill the tart with.
Ahhh, February, the month of lovers. Valentines Day, that one day a year dedicated to lovers everywhere. Traditionally this is a day we like to spoil our loved ones with a special meal and other goodies.
Everywhere you look the shops are filled with flowers, heart shaped boxes of candies and the like, just waiting for people to decide in what way they are going to show their chosen sweetheart how much they love them..
I don't have a sweetheart to spoil this year, but I can tell you that Valentine's Day has always been a really special day for me. As a child I loved cutting and gluing all of my paper Valentines and their envelopes together, ready to gift my special friends at school.
We used to get those books of valentines and each would laboriously be cut out along with their matching envelopes. Half the fun of these Valentine books would be getting them ready. There was always a special one to gift your teacher with included.
We would have also made special boxes and envelopes at home to be used at school to collect any Valentines gifted to us by others in the class. Some years there would even be a contest for who would have the most beautifully decorated Valentine box.
I remember winning the prize one year. My mother had helped me to make a beautiful box out of an old square cardboard box. It was covered in white crepe paper with a white crepe paper ruffle all the way around the outside as well as a red ribbon. It was meant to look like a cake.
The top was decorated with small red paper hearts with white writing on them. Words saying things that were always on those candy hearts we used to get.
Saying things like "I LUV YOU" "BE TRUE" "HUG ME" "BE MINE" and "YOU R CUTE." I remember thinking it was the cutest box ever and my teacher must have agreed with me because it won the prize.
I never really saw my mother as being very creative but I think I was very wrong in thinking that. She may not have drawn or painted, but she was always knitting mittens, sewing clothes for us, doing fancy embroidery on tea towels, dresser scarves, pillows and the like.
I think she was a lot more creative than we gave her credit for being. Thank you mom! I wish I had been more vocal about my thanks and appreciation at the time. Now she is in heaven it is too late, but I am fairly confident she always knew how much I appreciated her anyways.
These Berry Custard Cakes make the perfect Dessert for a celebratory Valentines Day dinner for either your sweetheart or your family. They are baked in individual ramekins.
If you have heart shaped ones that would be lovely. I don't however, so need to use round ones. Their presentation will be lovely anyways, no matter the shape of the ramekin.
They are also very easy to make, and can definitely be made ahead of time. You can make them up to a day or two in advance, keeping them covered in the refrigerator, ready to slip onto serving dishes when needed.
You begin by putting a spoonful of fruit jam in the bottom of each ramekin and topping it with some berries, fresh or frozen. I have used raspberry jam and mixed summer berres for these, including raspberries, blackberries and blueberries.
These are then topped with cubed pound cake and an egg custard is poured over top before baking in a Bain Marie. (Fancy name for a roasting tin filled with hot water.) The ramekins are put in, hot water poured around them and then they are baked in the oven until they set.
Once baked and tipped out of the ramekins you have beautiful little dessert cakes, composed of tart/sweet and sticky berries with a type of bread/cake pudding on top, all encased in a rich custard. Ready to be dusted with some icing sugar like a frilly petticoat.
Served with a fruit coulis, some chocolate sauce or warmed sieved fruit jam, these always make for a beautiful presentation and are incredibly delicious to boot. In short, a winner/winner of a Valentines Celebration Dessert!
Berry Custard Cakes
Yield: 6
prep time: 5 Mincook time: 45 Mintotal time: 50 Min
Delighful little baby cakes with a delicious pound cake custard baked atop a layer of sweet berries. Delicious when served with some raspberry coulis, chocolate sauce, or warmed and sieved raspberry jam.
Ingredients
- 2 TBS raspberry preserves
- 2 cups (300g) of assorted berries
- 1 cup (60g) of pound cake, cut into 1/2 inch cubes (madiera cake)
- 2 1/4 cups (500ml) of evaporated milk (NOT sweetened condensed) (can also use light cream or half and half)
- 1/2 cup (95g) of white sugar
- 2 large free range eggs
- 2 large free range egg yolks
- 2 tsp vanilla
To finish:
- Icing sugar for dusting
- raspberry coulis, chocolate sauce, or warmed and sieved raspberry jam
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter 6 (4 to 6 ounce) ramekins. Place 1 tsp of preserves into the bottom of each ramekin. Divide the berries amongst the ramekins. Top each with an equal portion of cake cubes. Set aside.
- Whisk together the evaporated milk (cream or half and half), eggs, egg yolks, sugar and vanilla. Divide equally amongst the ramekins, pouring it in over top of the cake cubes.
- Place each ramekin into a shallow roasting pan. Place the roasting pan on a rack in the oven and fill with boiling water to come halfway up the sides of the ramekins.
- Bake for 35 to 45 minutes until set and golden brown.
- Run a sharp knife around the insides of each ramekin to loosen cakes and tip out, then tip back right side up onto 6 dessert plates.
- Dust with icing sugar and serve warm with your desired sauce. Delicious!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I do get sent the nicest things. I am sure you get quite tired of reading about the latest things I have been sent to try sometimes, but I do try to make my posts more interesting by creating something tasty with whatever it is that I have been sent!
The East India Company recently sent me a couple of their products, a pot of Strawberry and Pepper Jam and a jar of Chocolate Island Cane Sugar. I had not heard of the East India Company before they contacted me but what I learned about them was very interesting indeed.
Granted a Royal Charter by Queen Elizabeth I in 1600, The East India Company was founded to explore the mysteries of the East. As The Company grew, it mapped trade routes through unchartered territory and changed social customs, tastes and ways of thought to influence the very fabric of our lives today.
The Company’s pioneering spirit and sense of adventure created British India, founded Hong Kong and Singapore and introduced tea to Britain and India. Their warehouses were places of wonder, stocking never before seen silks, chintzes, calicos, porcelain, coffees, chocolates and spices from around the world. They played a pivotal role in writing our history by planting the first teas in Darjeeling, causing the Boston Tea Party; holding Napoleon captive; and generating the fortune of Elihu Yale, founder of Yale University.
Strawberries and Black Pepper are a beautiful combination. I often sprinkle my berries with black pepper, and in fact shared a recipe for you a while back for Strawberry Shortcakes with Black Pepper and Elderflower Cream, which was fabulous. So I was really excited about trying this Strawberry and Pepper Jam. It was wonderful. We love jam in this house and there is just the right combination of sweet, with a nice burst of peppery. Ten out of ten! You can buy this jam on their page. At £6.95 it's a tad bit pricey, but that is often the case with speciality goods and this is definitely a speciality good.
I was also sent a jar of their Chocolate Island Cane Sugar. From their page:
A blend of organic hand-grown and harvested sugar combined with the irresistible flavour of cocoa. A dash of this artisan chocolate sugar will breathe devilish goodness into any recipe.
Presented in an attractive jar, with a cork lid and red seal on the top, it looked quite nice and there was a nice burst of chocolate scent when I opened the jar. It also tasted very chocolatey, and left a nice coating of cocoa on my fingers after I ran them through it. It, too, is a bit pricey, at £10, but once again, it is a speciality item. You would and should expect to pay more for something like this. This would make a fabulous gift for the chocolate lover in your life.
I was able to use some of each to create these delicious breakfast brioche rolls. Using tender and buttery French Milk Brioche Rolls that I usually have in the house and some eggs, and just a bit of each ingredients these rolls made a wonderfully different breakfast roll that was a treat and not so hard to make as you would think.
It's as simple as gently tearing a hold in the centre of the rolls, dipping them into beaten egg and then rolling them in cinnamon sugar . . .
Spooning some jam down the centre into the hole you have torn . . . sprinkling them with the chocolate sugar (or regular demerara sugar if that is all you have), placing them in a baking tin, dotting some butter around and then baking them for several minutes.
The end result being a moreishly butter bun, with a crunchy cinnamon sugar coating and a delicious jam filling. What's not to like about that I ask? Absolutely nothing I say ! These were simply quite quite fabulous.
The East India Company recently sent me a couple of their products, a pot of Strawberry and Pepper Jam and a jar of Chocolate Island Cane Sugar. I had not heard of the East India Company before they contacted me but what I learned about them was very interesting indeed.
Granted a Royal Charter by Queen Elizabeth I in 1600, The East India Company was founded to explore the mysteries of the East. As The Company grew, it mapped trade routes through unchartered territory and changed social customs, tastes and ways of thought to influence the very fabric of our lives today.
The Company’s pioneering spirit and sense of adventure created British India, founded Hong Kong and Singapore and introduced tea to Britain and India. Their warehouses were places of wonder, stocking never before seen silks, chintzes, calicos, porcelain, coffees, chocolates and spices from around the world. They played a pivotal role in writing our history by planting the first teas in Darjeeling, causing the Boston Tea Party; holding Napoleon captive; and generating the fortune of Elihu Yale, founder of Yale University.
Strawberries and Black Pepper are a beautiful combination. I often sprinkle my berries with black pepper, and in fact shared a recipe for you a while back for Strawberry Shortcakes with Black Pepper and Elderflower Cream, which was fabulous. So I was really excited about trying this Strawberry and Pepper Jam. It was wonderful. We love jam in this house and there is just the right combination of sweet, with a nice burst of peppery. Ten out of ten! You can buy this jam on their page. At £6.95 it's a tad bit pricey, but that is often the case with speciality goods and this is definitely a speciality good.
I was also sent a jar of their Chocolate Island Cane Sugar. From their page:
A blend of organic hand-grown and harvested sugar combined with the irresistible flavour of cocoa. A dash of this artisan chocolate sugar will breathe devilish goodness into any recipe.
Presented in an attractive jar, with a cork lid and red seal on the top, it looked quite nice and there was a nice burst of chocolate scent when I opened the jar. It also tasted very chocolatey, and left a nice coating of cocoa on my fingers after I ran them through it. It, too, is a bit pricey, at £10, but once again, it is a speciality item. You would and should expect to pay more for something like this. This would make a fabulous gift for the chocolate lover in your life.
I was able to use some of each to create these delicious breakfast brioche rolls. Using tender and buttery French Milk Brioche Rolls that I usually have in the house and some eggs, and just a bit of each ingredients these rolls made a wonderfully different breakfast roll that was a treat and not so hard to make as you would think.
It's as simple as gently tearing a hold in the centre of the rolls, dipping them into beaten egg and then rolling them in cinnamon sugar . . .
Spooning some jam down the centre into the hole you have torn . . . sprinkling them with the chocolate sugar (or regular demerara sugar if that is all you have), placing them in a baking tin, dotting some butter around and then baking them for several minutes.
The end result being a moreishly butter bun, with a crunchy cinnamon sugar coating and a delicious jam filling. What's not to like about that I ask? Absolutely nothing I say ! These were simply quite quite fabulous.
*Strawberry Filled Brioche Rolls*
Makes 6
Kind
of like a jam bread and butter pudding, except it's enclosed . . . in
buttery brioche rolls that are dipped in cinnamon sugar and baked with
butter around them. Decadently delicious breakfast treat.
2 large free range eggs, beaten with a fork
If you are looking for something just a little bit unique and special for that foodie in your life, I would highly recommend the East India Company. You can order from a fairly extensive line of fine foods online, and they also have some retail stores that you can shop in the London area. (Mayfair, Blue Water and Covent Garden) You can also find their products in Selfridges, Harrods, The British Library, Mitsukoshi, and the National Maritime Museum. (Again all in the London area.)
Many thanks to the East India Company for sending these lovely items to me.
Note: Although I was sent these articles to try, all opinions are my own.
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.
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