Cookery Class Awards

Well Done To all The Students that just completed pastry & Breadmaking Level 1 and are now looking foward to completing Level 2 Pastry & BreadMaking Cookery Skills.
A Great pleasure to see my students build on their cookery skills.

Two In a Row.

Great Success for Two of My Colleagues;Achieving Recent Employee of the month Awards and not for the first time either.
Well Done to the Troops!!!!

Pumpkin and Raisin Bread (Advanced Bakery)

Ingredients;

400grm Pumpkin,Cut into Wedges,left unpeeled but Deseeded.

275grm Active Bread Starter (50% strong flour/50% water mix)

150grm Warm Water

1 tsp Honey

1 tsp Fresh Yeast

525grm Strong Flour (sieved)

300grm Raisins

2tsp Salt

a little Pumpkin oil(or substitute with Olive Oil)

Method;

The Night Before,preheat  oven to 180 degrees.Wrap Pumpkin in Tin Foil and bake for one Hour.Leave to cool,then separate pumpkin from skin and cut into small chunks.Place in a damp towel and sit over a sieve in a bowl and let drain excess moisture overnight in fridge.

Next day,Put the Drained Pumpkin,Starter,Warm Water and yeast into a mixer  using a whish attachment and mix slowly till you have a smooth batter.

Then use a dough hook on mixer,Add Flour and mix for a further 2mins until a dough forms and let rest in bowl for 20 mins.Then add Salt and Raisinsand mix for a further 2-3 mins.The Dough should feel a little warm after mixing.

Rub a large Bowl with oil and transfer Dough into bowl and brush top of dough with a little oil to keep moist,cover bowl with a tea towel,place in a warm place  to prove for 15mins.Then make an indent at top of dough with your finger if it stays,dough is ready to be knocked back and kneaded again quickly,leave to rest for a further 20mins.

Grease and Flour baking tray,Turn dough out and shape dough to required shape,Cover with a dry Tea towel and let prove in a warm place until puffy and double in size.Preheat oven to 220 degrees ,spray top of dough with water and bake in oven for 40-50mins till crust is golden brown.tap underneath if it has hollow souns ,bread is ready and let cool on wire tray.

Yield; 2 Loaves

Panel Of Chefs of Ireland Wild Mushroom Hunt

                                                     

      

      
                   

    

Panel Of Chefs of Ireland Wild Mushroom Hunt in Kildare Forest.

We had a great day.On Sunday 23/10/11 we all met at 10.30am at Award Winning French Chef Aymar Gourdet's Restaurant "Annamars "in Kildare Town.

Then in Convoy we went to a nearby forest to forage for wild mushrooms and sourced a good find.we went back to the restaurant and Aymar served us a delicous three course meal including a selection of the mushrooms we sourced to compliment his venison dish.

If your are ever in kildare Town check his restaurant out ,it be well worth the trip.You can check "Annamars" restaurant website out by clicking on the link below.

http://annamars.voila.net/

Parisienne Chocolate Profiteroles

Parisienne Chocolate Profiteroles

Choux Pastry Ingredients;

Eggs 4

Unsalted Butter or Margarine 100grm (4 oz)

Flour (strong) 125grm (5 oz)

Pinch of Sugar & Salt

250ml Water

Chocolate Ganache;

Chocolate (30%-70% cocoa) 75grm (3oz)

Cream 75ml

Crème Chantilly;

Cream (whipped) 200ml

Icing Sugar Sugar (Sieved) 1tbsp

Vanilla Essence ½ tsp

Method;

1.Preheat oven to 180 degrees. Bring the water ,sugar and Margarine to the boil in a

   saucepan. Remove from heat.

2.Add the Sieved Flour and Mix in with a wooden spoon.Reurn to a moderate heat and stir

   continuously until the mixture leaves the side of the pan.

3.Remove from the heat and allow to cool, Gradually add the beaten eggs, mixing well. the

   paste should be of dropping consistency.

4.Place the choux paste into a piping bag with a ½ inch plain tube.Pipe a little smaller than

   a golf ball on to a baking tray lined with greaseproof paper.Space them about 2inch apart.

5.Bake  at 180 degrees for 25-30mins till golden and baked through .tap underneath,if it has

   a hollow sound they are cooked. Allow to cool on wire tray.

6.Prepare chocolate ganache topping by melting equal quantities of cooking chocolate and 

  fresh cream in a bowl over a pot of simmering water. For Crème chantilly ;Whip

  cream, Add Sieved Icing sugar & vanilla essence.

7.Pierce hole in bottom of profiterole, Pipe crème chantilly in till profiterole is full.Then Dip Top of profiterole in Chocolate Ganache. Allow to set on wire Tray in a chilled area.

Oven Temp;180 degrees/350 F/Gas 4

Baking; 35-40 Minutes

Yield;  (10-12 portions)

Pastry & Breadmaking Course

                                              Well Done to all the Culinary Students
      who made Rustic Soda Bread and Delicious Victoria Sandwich Sponge .

Bailey's Oyster Chef of the year Finalists.

             

Oriental Themed Menu for us Spielweg Chefs.A Great Event.

Wonderful Muffins

Ingredients;

700grm Plain Flour
2tsp Baking Powder
300grm Caster sugar or Brown sugar
1tsp Vanilla essence
Pinch of salt
2tsp Mixed Spice
3 Eggs
170grm Unsalted Butter (Melted)
200-300ml Buttermilk
Flavouring of your Choice

Method;

Preheat Oven to 180 degrees/gas 4/350F and line a muffin tray with muffin cases.
Sieve Flour & Baking Powder into a bowl.Add Salt,Sugar & Mixed spice and mix thoroughly.you can add other dry flavour's of your choice at this stage e.g orange/lemon zest,cocoa powder,spices etc.
Make a well in Centre,Add melted butter,the milk ,whisked eggs and vanilla essence,mix well.Add 200ml of Buttermilk and a little more if required to get the correct consistency-not to stiff or dry but of a spoonable consistency.
More Flavours can be added at this stage also if required e.g dried fruit,choc chips or berries etc.spoon mix into cases and bake for 25mins untill well risen and golden brown.
when ready,leave in tin for 5mins to rest then transfer to a wire rack to cool.

yield - 12 Muffins

Mental Health Ireland;New Tasty Recipes

Check out my new recipes on the Healthy Eating for a Healthy Mind section by clicking on the link below;
http://www.mentalhealthireland.ie/healthy-eating-for-a-healthy-mind

Happy Cooking!

Vegetarian Inspirations from Dublin's Cornucopia Restaurant

I Had the Pleasure to work alongside The Famous Dublin Cornucopia Restaurant's Head Chef Tony Keogh this month in recreating  a selection of their Vegetarian Dishes.
They have also just released a great Culinary read "Cornucopia at home.The Cookbook".It will make a great stocking filler gift for this coming Christmas.

This week on Dundalk Fm 100 ,i will be recreating one of thier dishes that inspired me;

Sweet Potato,Broccoli & Lentil Sambar.

So Tune in to hear how this recipe goes together or if you are in Dublin ,check out the Cornucopia Restaurant you won't be dissapointed.

Blueberry & Lemon Traybake

Blueberry and Lemon Traybake

 

Ingredients

·         125g/4½oz unsalted butter, softened

·         225g/8oz caster sugar

·         2  eggs

·         250g/9oz soured cream

·         1 unwaxed lemon, zest and juice

·         300g/10½oz self-raising flour

·         1 tsp vanilla essence

·         ½ tsp baking powder

·         150g/5½oz blueberries

For the cream cheese topping

·         50g/2oz butter, softened

·         300g/10½oz icing sugar, sieved, plus extra for dusting

·         200g/7oz cream cheese

·         1-2 tbsp lemon juice

·         50g/2oz blueberries

Method

Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in).

Beat the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined. Stir in the vanilla essence, soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries.

Spoon the mixture into the cake tin and bake for 40-45 minutes, or until a skewer inserted into the cake comes out clean. Remove the cake from the oven, and set aside until completely cool.

Meanwhile for the cream cheese topping, beat the butter and icing sugar together in a bowl until light and fluffy. Beat in the cream cheese and lemon juice, then spread over the top of the cake. Sprinkle over the blueberries and dust with icing sugar.

Serves 8-12

Karl’s Kitchen Flavours

Rustic Sourdough Bread

Homegrown Darver Cottage Organic Vegetables

Happy Heart Award from The Irish Heart Foundation.

Wedding Cake MasterClass

Follow these easy steps of how to create your own Wedding Fruit Cake.

This cake size will be baked in a 8 inch/20cm round cake tin.


Stage 1; Ingredients

Strong White Flour 225grm
Margarine 175grm
Dark Brown sugar 175grm
5 Eggs
Dried fruit mix 550grm
Cherries 75grm
Mixed peel 75grm
Chopped Almonds 50grm
Ground Almonds 50grm
Rind and juice of 1 lemon & 1 Orange
Mixed spice 1/2 tsp
Nutmeg 1/2 tsp
Rum 3tbsp

Method;
1. Line Deep cake tin with double layer of greaseproof paper.Cut one circle of greaseproof too the size of
  cake tin.
2.Pre-heat oven to 140 degrees/275 farrenheit/Gas 1.
3.Put the Dried fruit mix,Cherries,Mixed peel,Chopped and Ground Almonds,Rind and Juice of Lemon &
  Orange,1 tbsp Rum and mix well.
4.Sieve the Flour,Mixed spice & Nutmeg Together.
5.Cream Margarine & Sugar together.Add the eggs,one at a time ,beating each egg in thoroughly and adding
  a little sieved flour with every egg,after the first.
6.Fold in the remaining Flour,then stir in Fruit and 1 tbsp of rum gently but well mixed.
7.Transfer to the prepared Tin,smooth top & bake.half way through,place circle of greaseproof on top of
   cake held down with a spoon.this will prevent top of cake burning.bake for 2 1/2 hrs- 3 hrs.
8.To check if cooked ,insert skewer in centre of cake ,if it comes out clean,it is ready.When baked,leave to
   cool in tin.when cold,prick top of cake with a skewer & pour rum over.

Warm Goats Cheese Salad

Hoi Sin Duck Spring Rolls

Slow Cooked Wild Rabbit with Hot Italian Sausages

I went Hunting with a friend of mine this weekend for Wild Rabbits & we where successful.So created this tasty dish to respect what Mother nature provided for us from her Larder.

Ingredients;

2 Wild Rabbits
100 grm plain flour
Seasoning ; 1/2 tsp Allspice.1 tsp salt,1/2 tsp black pepper
100ml Olive Oil
500grm Hot Italian sausages,cut into 1/4 inch slices
125ml Ruby Port
125ml Red Wine
500grm Chestnut Mushrooms
1kg San Marzano Tomatoes,crushed
250ml Chicken Stock
100grm Pecorino Cheese

Method;

1. Divide Wild Rabbit into portions & reserve Loin's from Carcass.

2. Dust Wild Rabbit Pieces in flour with seasoning.Preheat Deep saucepan with olive oil.

3. Brown Rabbit pieces in Saucepan,Add sausages & brown lightly also for about 10 mins,turn occassionally.Add the port & redwine,Scrape the sediment from the bottom of the pan to draw flavours

   into sauce.

4.Add Stock,half of the Mushrooms & Tomatoes.season with salt & pepper to your taste.

5.Simmer slowly on top of stove for 40 mins or slowly cook in preheated oven at 200 degrees for 1 hr until
   meat is tender & comes from the bone.

6.Pan sear Wild Rabbit loins for 3-4 mins in olive oil,till cooked.let rest for 2 mins & carve into slices & add
   to saucepan with the rest of the mushrooms & cook further for 5 mins.

7.Ladle Wild Rabbit & Sauce into serving Bowl & Lightly Grate with pecorino Cheese,Serve with Rustic
  Crusty Bread to soak up the Sauce & Flavour's.

Easter

This year  we Celebrated our Easter Dinner with Fresh Local River Brown Trout that i Caught Fishing.

I prepared the trout as normal & left it on the bone whole,dusted with seasoned Flour.
I Preheated a hot Pan with a knob of local  homemade butter,add fish to hot pan seasoned lightly with blackpepper & sea salt.i got a good golden colouring on presentation side of fish,cook for 4-5 mins each side,keep basting with butter,add toasted almond flakes, a squeeze of lemon juice.cook butter till it turns a nut brown colour.Remove fish from pan & let rest.Add freshly chopped parsely to butter sauce.plate fish up & spoon butter sauce over the fish.
we served it with our own  Little Gem Salad from our greenhouse with added crunchy Garlic croutons cooked using  local Derrycama Rapeseed oil.

Check out Dundalk Fm This Friday for my show as i will be preparing this simple dish.

Gorta's National Soup Week 8th April- 15th April

Karl's Kitchen Flavour's Signature Soup's Available from Conlons Delicatessans in Dundalk,Co.Louth in aid of raising funds for Gorta charity's National Soup Week commencing 8th-15th of April.

Derry Clarke & Karl's Kitchen Flavour's

Parsnip & Chilli Soup;Gorta National Soup week 8th-15th April

    Parsnip & Chilli Soup


Ingredients;

500grm Diced parsnip
200grm Diced potato
1 sliced onion
pinch of fresh Thyme leaves
1 ltr/1. 75 pt chicken stock
1 chilli Pepper,diced
1oz olive oil
50ml Cream or creme fraiche
Salt & pepper

Method;

1.Heat olive oil in saucepan.Add the onions,parsnip & potatoes and cook over moderate heat for 5 mins
  stirring from time to time.

2.Stir in stock & add thyme leaves.Bring to boil,stirring & lower heat,cover & cook for 25mins till parsnip &
   potatoes are cooked.blend soup & pass through sieve into new saucepan.

3.Add chopped chillies & bring back to boil & simmer for a further 10 mins.Finish soup with a drop of
   pouring cream or creme fraiche & season soup with salt & pepper to taste.garnish with fresh chopped
   parsely.
Serves 4-6

Darver Cottage Greenhouse Seedlings

 

Baby Spinach,Green chillies & Little Gem Salad.

Local Fresh Irish produce From  my Darver Cottage ;will make use for Healthy delicious salads in a few weeks.

National Soup Week 8th April- 15th April ; Soup Recipes

Creamy Corn & Chicken Chowder

Ingredients;
25grm/1oz butter
1 small red pepper,cored,deseeded & diced
625grm/1.25 lb potatoes,peeled & diced
25grm/1 oz plain flour
750ml/1.25 pints of chicken stock
175grm/6oz frozen sweetcorn thawed
250grm/8oz cooked chicken,diced
125ml /1/4 pt cream
salt & pepper

Method;

1.Melt butter in large saucepan.add the onions,red pepper & potatoes & cook over a moderate heat for 5
  mins,stirring occassionally.

2.Sprinkle in the flour & cook over a low heat for 1min.gradually stir in the stock & bring to the
   boil,stirring,then lower heat,cover & cook for 10 mins.

3.Stir in the sweetcorn,chicken,cream & seasoning to taste.the cover & cook further for 10 mins until potatoes are just tender.garnish with fresh chopped parsely.

Serve chowder Hot in warmed soup bowls with crusty bread.

serves 4-6

National Soup Week 8th April- 15th April ; Soup Recipes

Potato,Carrot & Barley Soup

Ingredients;

50g/2oz butter

375grm/12 oz potatoes,cut  into cubes
275grm/9oz carrots,thinly sliced
1 lrg onion chopped
1 tbs plain flour
1.2 ltrs/2pts chicken stock
1/2 tsp dried mixed herbs
50grm/2oz cooked pearl barley
150ml/1/4pt cream
salt/pepper

Method;
1 .Melt the butter in a large saucepan,add the potatoes,carrots & onion & cook gently for 5 mins.Sprinkle in
    flour & cook for 1 min more.Then add 900ml/1.5 pts of stock & bring to boil,stirring.

2.Reduce heat,add herbs & season with salt & pepper to taste.cover & simmer further for 30 mins.take off
   heat & liquidise soup with hand blender until smooth.

3.Return to heat,stir in remaining stock & add barley & bring to the boil,lower heat & cook for another 10
   mins.add cream & adjust seasoning.garnish with fresh chopped parsely.

Serves 6

Radio chef celebrates show

                                               Karl Moore the Radio cooking Chef

Published on Tuesday 22 March 2011 11:49  Dundalk Democrat Newspaper.

A LOCAL chef who is delighting radio listeners with his show on Dundalk FM is off to New York in June to cook for the Irish Network Organisation.

Karl Moore celebrated the first anniversary of his radio show ‘Karl’s Kitchen Flavours’ on Friday, March 18.
“We have a great following on the show now and I’m heading to New York on the back of its success,” said Karl.
“I’m going to do a cookery demonstration which promotes local produce. I’ll start with roast red bell pepper and tomato soup and Darver Cottage soda bread.
“I’m also going to do a delicious raspberry and meringue roulade with Cooley whiskey cream.”
Based in Darver, Karl cooks live on air in Dundalk Fm 100 Studio & also for outdoor Broadcasts.
He also teaches cookery classes in O’Fiaich College in Dundalk. Karl recently taught a ten-week course to members of Mental Health Ireland (MHI) and has since drafted recipes for MHI’s national website.
“There will be a video link with recipes on the site. The recipes are very simple to make and of course, really tasty too,” he said.

Gorta's National Soup Week 8th April- 15th April

Karl's Kitchen Flavour's Supports Gorta " National Soup Week.Watch this space for signature soup dishes & videos.I will be cooking Signature Soup dishes on Karl's Kitchen Flavour's  Dundalk Fm 100 Radio show.My Signature soups will be available from Peter conlon's delicatessan's in the Longwalk Shopping Centre & Church St in Dundalk,Co.Louth.Funds raised from sales will be donated to the Gorta Charity.

Please Support Gorta Charity.

Healthy Eating For a Healthy Mind

Karl's Kitchen Flavour's is delighted to announce a selection of Healthy eating recipes in association with Mental Health Ireland's for their national website.

Please,Check out a selection of my tasty healthy recipes;
http://www.mentalhealthireland.ie/healthy-eating-for-a-healthy-mind

Guinness & Walnut Bread

Ingredients;

1lb Coarse wholemeal flour
2 tsp Bicarbonate Soda
1 oz Sesame seeds
4 tbsp Brown sugar
100grm Chopped walnuts
2 oz Margarine
2 tbsp Treacle
400ml Guinness

Method;

1. Preheat oven to 190 degrees.Grease & flour a 2lb loaf tin.

2.Measure out dry  ingredients & place in Mixing bowl. Melt margarine & treacle in a saucepan,then add
  Guinness.

3.Add to dry ingredients & mix.when mixed turn out dough on to a floured work top & knead lightly.

4.Then fill loaf tin with mix & bake for 40/50 mins.when ready tap underneath to hear a hollow sound to

   confirm bread is baked thourghly & wrap in a teatowel till cooled.

Darver Cottage White Soda Bread

Ingredients;

500 grm plain flour
1 tsp caster sugar
1 tsp biacarbonate of soda
1 tsp salt
450ml buttermilk

Method;

1; Preheat oven to 220 degrees.Grease & flour baking tray.

2. Sieve Flour & biacarbonate of soda into large mixing bowl and add sugar & salt.make a well in centre 
   and add two thirds of milk.Bring mix together and add rest of milk ,if required.do not overmix or the
   dough  will become heavy.

3.When it comes together,turn out onto floured worktop & Knead lightly.shape the dough into a
   round  about 2 inch deep & score a cross on top.

4.Place on Baking tray & bake for 10 mins,then reduce heat to 200 degress for a further 35 mins,for the last
  5 mins turn bread upside down.the bread is ready when it is golden and if you tap the base and sounds
  hollow.allow to cool on wire rack for 2 mins then wrap in a teatowel till cooled,this helps to give the bread
  a soft crust.Store in air tight containerto maintain freshness.

Tip; you can add freshly picked lemon thyme herb to the bread for an alternative flavour as we do at Darver Cottage,Also for another alternative,we add chopped Cooking Chocolate & sultanas for that sweet flavour.add these at the Kneading stage.

Makes one Loaf

karls kitchen flavours

karls kitchen flavours

karls kitchen flavours

Presentation Of Certificates to Students

Mental Health Ireland Cookery Class Certificate Presentation.

Mental Health Ireland;Cookery Class Helpers ,Nuala & Brid.

Making transition to healthy cooking

Making transition to healthy cooking

STUDENTS LEARN KITCHEN TECHNIQUE

Students from St Mary's Diocesan and St Joseph's CBS enjoyed a lively cookery demonstration and healthy eating presentation last week by qualified chef Karl Moore.

12 transition year students from St Mary's Diocesan and St Joseph's CBS enjoyed a lively cookery demonstration and healthy eating presentation last week by qualified chef Karl Moore.

The event took place at the Beverage Business Solution's canteen kitchen as part of their Fit for the Future Programme in keeping with the Coca-Cola Live Positively focus.

First on the menu was a healthy green minestrone soup with lots of green vegetables like broccoli, French beans and basil leaves.

Then the boys took a hands-on approach and were shown how to make a honey cajun chicken with Mexican salsa. The best part was when they got to eat and enjoy the delicious food being prepared, during their break.

One student even revealed that he would be making the chicken dish at home for his girlfriend on Valentine's Day!

Karl also discussed a healthy eating plan with the participants and they received useful handouts on healthy suggestions for snacks, lunch boxes, as well as guidelines for mineral, vitamin intake and meal menus.

Such was the success of the session that when the boys were asked what they wanted to make for their next demo, believe it or not it wasn't healthy homemade pizza.

No, nothing so mundane for this bunch. Healthy baked homemade cod goujons in a wholemeal crumb, with low fat cheesecake and a granola biscuit base for a healthy dessert were top of their suggestions, no less!

The participants continued with individual gym programmes and were given a complete fitness test later in the week at Jackie Skelly Fitness gym at the M1 Retail Park.

The programme takes place every Tuesday and Thursday for eight weeks. While some will be jetting off to Austria for some healthy skiing with their classmates, the rest will continue their programmes at the gym.

Balsamic Strawberries with Ricotta Cream

16 oz Strawberries (quarted)
3 tbs Balsamic Vinegar
2 tbs Caster sugar
100 grm Ricotta Cheese
1 tbs Honey
1/2 tsp vanilla essence
2 tbsp Basil (sliced thinly)

Optional;Sprinkle with toasted almond flakes.

1.Wash & quarter strawberries.
2.Blitz cheese,honey & vanilla essence in food processor & chill in fridge for 1hr.
3.Bring balsamic vinegar & sugar to the boil & simmer for 2 mins,let cool.
4.Put strawberries in bowl,pour balsamic mix over and add basil.
5.place scoop of ricotta cream in a chilled glass & top with Strawberries.serve.

A deliciuos dessert for a healthy appetite!

Cooking Made Easy

WHISKEY & CHILLI GARLIC TIGER PRAWNS
Ingredients


2 limes, 1 juice and zest, 1 juice only
90ml/3½fl oz Irish whiskey
180g/6½oz soft light brown sugar
20 raw tiger prawns, peeled, deveine
1 red chillie & 1 clove of garlic finely chopped
1 tbsp vegetable oil
Fresh coriander


Preheat the oven to 200C/400F/Gas 6.
Heat the lime juice, whisky and sugar in a saucepan over a medium heat, stirring gently, until the sugar has dissolved. Once the sugar has all dissolved, stop stirring, turn up the heat and boil for 5–7 minutes, or until the mixture becomes syrupy and thickens. To tell if it is ready, dip a wooden spoon in the mixture and tap off the excess – some glaze should still stick to the spoon, but it will not be as thick as honey. (Sometimes the whisky catches alight and you will see a blue-orange flame coming from the pan. Just take it off the heat and the whisky will burn itself out. )
Stir in the finely grated lime zest, then remove the pan from the heat and set aside.
Put the prawns in a shallow ovenproof dish and sprinkle over the chilli & garlic. Brush the prawns with the oil and then with the glaze. Bake in the oven for 10–15 minutes, or until the prawns turn opaque. Remove from the oven and brush with more glaze, reserving any extra glaze for dipping, and set aside to cool .sprinkle with fresh coriander leaves and serve.

Free From ..... Gluten

Watermelon,feta and avocado salad (V)

Tune into http://www.dundalkfm.com/ to get all the details for this recipe or check out facebook for Karl's kitchen Flavour's web page to view video.
Want to get that healthy look,try this simple fresh salad dish to get you on your way!!!!!!

Healthy Living

Tune into "Karl's Kitchen Flavour's" on Dundalk Fm100 radio station this Friday @11.00am for this weeks Healthy Living option; Spicy Grilled Mackerel with Fennel Coleslaw. A rich source of omega-3 olis and vitamin D.

Iberian ham Croquettes

14/01/11

Cooked delicious tasty iberian ham croquettes on radio show "karl's kitchen Flavour's" Today.radio hosts Padraig Quigley & Eilleen Corcoran where the official tasters.yum yum!
another simple dish consisting of creamed mash potatoes seasoned with salt ,pepper & nutmeg.let potatoes cool slightly,add grated parmesan or any italian cheese to your taste.cut cured Iberian ham into strips and add to potatoe mix.let cool.
roll potatoe into small ball shapes(size of a large marble),roll in seasoned flour ,then dip into eggwash(milk & egg mix),then roll in breadcrumbs.Deep fry in olive oil till golden & hot.

"CAN YOU HEAR THE SIZZLE"

serve with a dipping sauce e.g pesto or arrabiata sauce.
a truly simple and delicious dish for a starter,tapas or main course.impress your friends.check webpage and audiolist for video of this dish.

Sicilian Pasta Salad

14/01/11;

Created a Simple tasty dish today for that healthy lifestyle consisting of penne pasta,sliced peppers,sliced scallions,black & green marinated olives,arrabiata sauce,balsamic vinegar & fresh basil leaves.
just mix the ingredients in a bowl except sauce,basil and vinegar.Then add a spoon or two of arrabiata sauce & a drop of balsamic vinegar.Tear basil leaves in half and add to salad at last minute.serve & send it.
Check out Video on webpage & audio list.  "delicious"