Clodagh's Granny McKenna's Plum Pudding - E19.95

Clodagh's Store Cupboard Preserves - E19.95

A gorgeous present for anyone who loves to eat. Spicy Apple Chutney, Winter Berry Jam and Fresh Basil Pesto - Clodagh's personal Store-cupboard favorites!





A Cook's Delight! - E49.95

This is the perfect gift for a budding chef or keen cook. Clodagh's cookbook Homemade, one of her new sustainable oak wooden chopping boards from Carlow, and delicious Homemade Ketchup and Italian dressing to kick start that store-cupboard.

EVERY THURSDAY IN CLODAGH'S KITCHEN FROM 5PM

Make sure you become a friend of Homemade by Clodagh Restaurant and Cafes facebook page. We'll be frequently updating the page with recipes, news and offers.

You can also visit our website at www.homemadebyclodagh.com for the latest news.

Chocolate Pistachio Truffle

Makes 14

Ingredients:
200g (7oz) good quality dark chocolate
(at least 70% cocoa content), broken into pieces
100ml (1/2 cup + 2 tablespoons) double cream
150g (1 1/4 cup) pistachio nuts, finely chopped

Method:

1. Slowly melt the chocolate in a bowl suspended over a pan of simmering wter until it is smooth and glossy. .

2. Gently heat the cream in a heavy-based saucepan until warm.

3. Pour the warm cream onto the melted chocolate and mix well until incorporated.

4. Mix in 100g of the pistachio nuts. Set aside to cool and firm up (you can refrigerate the mixture to speed up the process if desired).

5. Once firm, take teaspoons of the mixture and roll into walnut-sized balls, then leave to set on a tray lined with greaseproof paper.

6. Once set, place another 50g of the finely chopped pistachio nuts in a bowl and roll the truffles in the nuts.

Variations:
There are so many variations for this recipe. Try replacing the pistachios with hazelnuts or nibbed almonds. To spice this up, replace the hazelnuts with 4 cardamon pods or 1 teaspoon of ground cinnamon. Also try adding 1 dessertspoon of bourbon, Grand Marnier, rum or zest and juice of an orange.

Christmas Cookie Dough

Makes 3 rolls of cookie dough

Ingredients:
250g (2 1/4 sticks) butter, softened
120g (1/2 cup) superfine or caster sugar
300g (2 1/3 cups) plain or all-purpose flour
1 teaspoon baking powder
80g (3oz) white chocolate
70g (1/2 cup) dried cranberries, chopped

Method:

1. Put the butter and sugar in a large bowl and cream together with a wooden spoon until pale in color.

2. Sift the flour and baking powder, then add the white chocolate and dried cranberries. Bring the mixture together to form a dough.

3. Cut the dough in three. Roll each third into a sausage shape. Wrap in parchment paper, cover with another wrap of Christmas gift-wrapping paper, and tie at both ends with some pretty ribbon.

4. Write a little note on a card to say that the cookies should be cut into 8 pieces and then cooked for 10-15 minutes in a preheated oven at 350oF. The dough should be stored in the refrigerator and will keep for up to a week.

Pecan Swirls

These swirls are perfect for either a Christmas or New Years Brunch. To make your day less stressful, you can make these in advance (see below!).

Makes 16

Ingredients:
For the dough:
450g (3 1/2 cups) plain white flour (all purpose flour)
50g (1/2 cup) caster sugar (superfine sugar)
1 teaspoon sea salt
85g (3/4 stick) chilled unsalted butter, diced
7g (1/4 oz.) fresh yeast
150ml (2/3 cup) milk
2 eggs

For the filling:
100 g (1 cup) pecan nuts
85g (scant 1/2 cup) brown sugar
2 teaspoons ground cinnamon
a little melted butter for brushing

Topping:
100g (1 cup) pecan halves, chopped
125g (1 stick) butter, melted
50g (1/4 cup) brown sugar
125ml (1/2 cup) maple syrup

Method:

1. Put the flour, sugar and salt in a large bowl and rub in the butter, with your fingertips until you the resemble breadcrumbs.

2. Activate the fresh yeast by mixing in a sprinkle of caster sugar and using the back of a teaspoon to mix together until the yeast becomes liquidy. Whisk the yeast into the milk, followed by the eggs and then pour the milk mixture into the dry ingredients. Mix well.

3. Tip the dough onto a lightly floured board and knead for 10-15 minutes. Put the dough in a lightly oiled bowl, cover with cling film (or cloth) and place in a dry warm place (such as an airing cupboard or a rack above a stove) for 1 hour.

4. Make the filling by putting the pecan nuts, sugar and cinnamon into a food processor and whizzing until finely ground.

5. Once your dough has been rising for an hour, knead it for another 5 minutes. Cut the dough in two and roll and stretch each piece on a lightly floured board until it measures about 25 x 35cm (10 x 14 in).

6. Brush some melted butter, over the two pieces of dough. Sprinkle half the filling over each rectangle, then using a rolling pin to press it into the dough. Then, tightly roll each rectangle from the long side, in order to create a swiss-roll-like shape. Cut the each log into 8 pieces (about 2cm / ¾in thick) and put the swirls into 2 deep baking trays.

7. Make the topping by mixing together the pecan nuts, melted butter, sugar and syrup. Brush each side of the swirl slices with the mixture. Cover and place back in a warm dry spot for a further 30 minutes. Make sure that you leave enough space between each of the swirl to allow them to rise and expand. (If you are making these in advance, place a clean tea towel over them and you can leave the swirls overnight in a hotpress - or other warm dry spot. They'll be oven ready for the morning!)

8. Preheat the oven to 190oC / 375oF. Once the swirls have risen, bake in the oven for 20 minutes. Leave to cool before eating (if you can!).

Spiced cranberry sauce

This is a delicious sauce, perfect to go with Turkey or Goose!

Ingredients:
200g granulated sugar
100ml water
400g cranberries
3 inches of fresh ginger
10 whole cloves
1 whole red chili
1 cinnamon stick

Method:

1. Place the sugar, water & cranberries into a saucepan.

2. Using a small teaspoon, peel the fresh ginger with the tip of the spoon (the skin comes off much easier using a spoon). Stud the whole piece of peeled fresh ginger with the cloves.

3. Add the clove studded ginger into the saucepan along with the red chili (left whole) and the cinnamon stick.

4. Place saucepan over a high heat and bring to the boil, stirring every 30 seconds to make sure that the sugar gets dissolved. Once the cranberries have popped, reduce the heat to a simmer and allow to cook for a further 10 minutes.

5. The cranberry sauce is best served at room temperature. If you make this a few days in advance, warm it up slightly and add a little bit of water to the saucepan before adding the sauce as the cranberry sauce will thicken when it is chilled.

Tips: For a spiced orange and cranberry sauce - replace the 100ml water with 100ml of freshly squeezed orange juice.

For a spiced plum sauce, replace cranberries with 400g of quartered fresh plums.

Orange, Cinnamon and Star Anise Turkey Glaze

Not only is this glaze perfect for glazing turkey or ham, it also works as a beautiful glaze for non-iced Christmas cakes!

Ingredients:
juice of 4 oranges
200g granulated sugar
1 cinnamon stick
1 star anise

Method:

1. Pour the juice of 4 oranges, sugar, cinnamon and star anise into a saucepan and place over high heat. Continue to stir every 30 seconds to ensure the sugar is dissolved into the juice.

2. Once the liquid comes to the boil, reduce the heat and allow to simmer for 15 minutes.

3. Remove saucepan from the heat and allow to cool. Please note that the syrup thickens as it cools.

Spiced Red Cabbage

Serves 6

Ingredients:
800g red cabbage, shredded
½ onion, thinly sliced
1 dtsp ground cinnamon
1 tsp ground nutmeg
6 cloves
75ml red wine vinegar
70g brown sugar
350g cooking apples, peeled, cored and sliced
salt and pepper

Method

1. Place butter in a heavy bottomed saucepan or casserole dish and place over a medium heat.

2. Once the butter has melted, stir in the shredded cabbage and onion, stir well and cook for a few minutes to soften. Season with salt and pepper and stir in the spices. Pour in the red wine vinegar and sugar and allow to cook for a further 5 minutes.

3. Place the sliced apples on top, cover and leave for 10 minutes. After the 10 minutes, remove the lid, stir and leave to cook for another 10-15 minutes.

Top 10 Turkey Hints & Tips

If using a frozen turkey it's best to thaw the bird in the fridge. A turkey will need approx. 24 hours to thaw for every 4 to 5 pounds. If your turkey is fresh, it is best to store it in the fridge if possible also.

Take the turkey out of the fridge, 45 minutes before roasting to allow the meat to relax and come to room temperature - this will make the meat more tender

To prepare your turkey for cooking, firstly remove the giblets from inside the cavity of the bird as these cannot be cooked with the turkey. Keep them for when you are making a turkey stock or gravy!

Next, wash out the turkey and make sure it is completely dry with paper towel.

Stuffing cooked inside a turkey is definitely tastier, you just need to make sure that the stuffing is cool and only stuff half of the cavity, then tie the legs together with twine. If you decided to cook the stuffing separately then use juices from the cooked turkey to keep
the stuffing moist.

If possible, place a wire rack into the roasting tray for the turkey to sit on. This will allow the juices and fats of the bird to drain off and you can use these juices to baste the turkey with while it is cooking to give a much tastier meat.

Tuck potatoes in around your turkey so they will soak up all the delicious flavours.

You can also use a good quality cranberry or apple jelly as a glaze for the turkey. Use a pastry brush to paint the bird with the jelly and baste every 30 minutes

To test whether the turkey is cooked, insert a skewer into the thickest part of the thigh - the juices should run clear. (see turkey cooking times below)

Once you take the turkey out of the oven, leave it to rest for 30 minutes with a loose tent of tin foil over the bird to keep it warm. This will allow the juices to redistribute themselves giving a tastier bird!

Turkey Cooking Times

You should always allow 15 minutes per 450g, plus an additional 15 minutes.

8-12lbs / 3.5-5kg 3hrs 20mins - 4 hrs 40mins (stuffed) 3hrs-4hrs 20min (unstuffed)

12-14lbs / 5.5-6.5kg 4hrs 40mins - 5hrs 20mins (stuffed) 4hrs 20mins-5hrs (unstuffed)

14-18lbs/6.5-8kg 5hrs 20mins - 6hrs 40mins (stuffed) 5hrs -6 hrs 20min (unstufffed)

18-20lbs/8-9kg 6hrs 40mins-7hours 20mins (stuffed) 6hrs 20mins - 7hrs (unstuffed)

20-24lbs/9-11kg 7hrs 20mins - 8hrs 40mins (stuffed) 7hrs - 8hrs 20mins (unstuffed)

3. Christmas Leftovers

Fireside Turkey Curry

Serves 6

Ingredients:
1 tbsp olive oil
25g butter, 1 large onion, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
2.5cm knob of fresh ginger, peeled and grated
1 red chilli, de-seeded and finely chopped
8 green cardamom pods, slightly crushed
1 tsp ground cumin
1 tbsp ground turmeric
½ tsp chilli powder
1 tsp garam masala
1 tsp ground coriander seeds
2 large potatoes, peeled and cut into cubes
1 butternut squash, peeled, seeds removed and cut into cubes
570ml chicken or turkey stock
125ml yogurt
85ml double cream
1 tbsp lemon juice
6 large handfuls turkey, cooked and chopped
1 tbsp fresh coriander leaves, chopped

Method

1. Heat the oil and butter in a large non-stick casserole pot.

2. Add the onions and cook for 2-3 minutes, then add the garlic, ginger, chilli, cardamom, cumin, turmeric, garam masala and ground coriander. Cook over a medium heat until the onion is soft, being careful not to burn the spices.

3. Add the potatoes and butternut squash and cook until the potato begins to stick to the bottom of the pan slightly.

4. Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper. Reduce the heat and simmer for 10-15 minutes, until the potatoes and butternut squash are tender.

5. Stir in the yoghurt and cream, then add the lemon juice. Add the cooked turkey, fold in and simmer to heat through. Sprinkle with coriander leaves and serve immediately.

For this Christmas season, I wanted to focus on two stunning classic Italian wine styles. Whether you are entertaining an occasional wine drinker or a discerning connoisseur, both of these wines will be sure to impress!

Rocca Ventosa Pinot Grigio, Cantina Tollo, 2010

Displaying a clean, fresh & dry finish, this wine also shows aromas of pear & apple with a hint of citrus. Our Pinot Grigio can take you through the duration of your Christmas festivities as it is excellent as an aperitif, served with white meat & blue cheese. Retail E18.00 per bottle

Chianti Colli Senesi DOCG, Tuscany, 2010

This wine is a fresh, fruity, medium bodied with vibrant dark cheery aromas & balanced acidity. Ideal with light meat dishes & a mild cheese selection. Delicious. Retail E27.00 per bottle

For your pleasure, both wines are available to be enjoyed pre or post Christmas shopping at Clodagh's Kitchen in Arnotts. Additionally, they are also available to purchase from Clodagh's Food Market located next to her new bakery in Arnotts.

Warming Christmas Mulled Red Wine

Serves 6

Ingredients: 1 bottle of good red wine 100g of demara sugar rind of 1 lemon and 1 orange a stick of cinnamon 3 cloves a splash of brandy

Method:

Place a heavy bottomed saucepan over a low heat, add all the ingredients and keep stirring until all the sugar has dissolved and the mulled wine is hot but drinkable.

Cranberry Kiss

Serves 4-6

Ingredients: 110g caster sugar juice of 3 oranges 1 litre sparkling water 400ml cranberry juice cranberries to decorate

Method:

Place the sugar and orange juice in a pan over a medium heat and dissolve the sugar. Then set aside to cool. Once cool pour the orange syrup into a punch bowl or a large jug. Then pour in the cranberry juice, followed by the sparkling water to taste. Decorate with fresh cranberries.

Bloody Mary

The perfect pick me up cocktail - ideal for the day after those holiday parties!

Makes 1

Ingredients: 2 shots of vodka (about 2 capfuls) juice of ½ a lemon 5 dashes Worcestershire sauce 3 dashes Tabasco sauce 180ml tomato juice pinch of sea salt and freshly ground black pepper 1 celery stick, to serve

Method:

Pour the vodka, lemon juice, Worcestershire sauce, Tabasco sauce and tomato juice in to a glass, season with salt and pepper and mix well with a spoon.

Holiday Entertaining Tips by Rachel Hollis

While filming a segment for The Nate Berkus Show in the US last month, I had the opportunity to meet Event Planner Extraordinaire, Rachel Hollis - who was also on the show. She is an expert in all things beautiful! Here are her top tips for holiday entertaining. Check out her blog at www.mychiclife.com - you can also follow her on twitter @msrachelhollis.

1. Get Creative! Anyone can throw a dozen cookies on a plate; but a beautiful dessert bar with themed displays is a festive and exciting way to end your holiday party.

2. Beer and wine are givens, but a signature cocktail can really take your party to another level. Think seasonal ingredients and festive glassware and meet guests at the door with their fab cocktail in hand!

3. When you're planning your party menu, think of your food like a good bra, it needs to hold up! What I mean is, if you've got fussy items like soufflé or sushi you'll spend the whole night in the kitchen instead of with your guests. Cheese displays, nuts, antipasti, anything that can be eaten at room temperature keeps guests happy and allows you to enjoy your company.

4. Failing to Plan is Planning to Fail - When I host a party, I start making lists and getting my shopping done weeks in advance. Literally, anything that won't spoil can be knocked off your to-do list far before the event day. So polish that silver, get out your nice china, and pull your platters out of the pantry days in advance. That way you can spend the day-of finishing a handful of items instead of whole party.

5. One of my favorite mantras is "If not now, then when?" Sometimes in the hustle of holiday seasons we cut corners to save ourselves the headache, plastic cups instead of glass, or paper plates instead of dinnerware. But if you're not going to use that wedding china on a special occasion, when will you use it? Take a little extra time and do things right. You party will be instantly elevated to a better place even if it means you'll have dishes to wash later.

Select Stores Nutritionist Oliver McCabe Top 5 tips for keeping it healthy over the holiday season

1. Hot lemon and honey water. Starting the day with a squeeze of fresh lemon juice in a cup of hot water will not only refresh and revitalise you but will also clean your palate and 'jump-start your liver. Cider vinegar can be added too and maybe have manuka honey making the drink even more cleansing for the bowels.

2. Try and drink 2 litres of bottled water every day. Around 80% of our bodies consist of water and we need to drink to keep that level stable. Water replenishes, cleanses, rejuvenates and restores.

3. Three meals a day and two snacks. This will avoid large spans of time without eating and thus enables your body to fortify and detox itself without any blood sugar lows.

4. Brown Rice. You must have a large portion of brown rice every day. It acts as a sponge that travels through the gut collecting all silt and waste, and then flushes it out. You must make sure that your body is absorbing and expelling waste as efficiently as possible.

5. Exercise. You should do at least 40 minutes exercise every day. Not only will this help to keep you fit and toned, but will also ensure that your metabolic rate does not decrease or your circulation becomes sluggish.

Oliver has been running the award winning health food store 'Select Stores' in Dalkey since 2004. When Oliver is not working in the shop he gives healthy eating talks and demos in local primary and secondary schools. For more info check out www.selectstores.ie

Personalised Napkins

Personalised Place Settings

Make a personal setting for each of your guests by placing a tiny butter dish or salt bowl, handwritten menu, candle in holder, and an old vintage bottle with a couple of seasonal flowers to the left of each of your guests placemat. Make a little menu by folding a 5 by 3inch bland card in half and write your Christmas Lunch Menu inside. If you don't have any small old vintage bottles, you can also use sherry glasses, small vases or very little milk jugs instead.




Christmas Trimmings

Cookery Demo with Clodagh & Lunch in Canal Cafe

Christmas Edible Gifts

Cookery Demo with Clodagh & Lunch in Canal Cafe

Christmas Canapes

A Delicious Christmas

Prepare Your Christmas Feast

Thu Dec 1st, 2011 6.30pm-9.30pm E70

Wed Dec 7th, 2011 10.45am-12.30pm E25

Sat Dec 10th, 2011 10am-4pm E140

Wed Dec 14th, 2011 10.45am-12.30pm E25

Thu Dec 15th, 2011 6.30pm-9.30pm E70

Sat Dec 17th, 2011 10am-4pm E140

Thu Dec 22nd, 2011 6.30pm-9.30pm E140

Kids Cookery Class

Super Food My Diet

Cookery Demo with Clodagh & Lunch in Canal Cafe

Baking Course

Boys in the Kitchen!

Fish Course

Italian Dinner Party

Thu Jan 5th, 2012 10am-3pm E60

Sat Jan 7th, 2012 10am-4pm E70

Wed Jan 11th, 2012 10.45am-12.30pm E25

Sat Jan 14th, 2012 10am-4pm E140

Thu Jan 19th, 2012 6.30pm-9.30pm E70

Sat Jan 21st, 2012 10am-4pm E140

Sat Jan 28th, 2012 10am-4pm E140

Save 30 euro per person on ALL full day courses at the cookery school for December! To avail of this offer, quote VAL when booking!

Phone: 01-630-3500 / Email: info@villageatlyons.com

LOVE Aprons
Christmas Offer

Enjoy the biggest sale yet on all of Clodagh's LOVE Apron range. All aprons now 50% off with only 5 euro shipping worldwide!

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