THE SMOKY

The Smoky

 
The Smoky
 

INGREDIENTS

Serves 2 (with a top-up for both)

125ml/4oz Irish whiskey

4 dashes of Angostura bitters

juice of 1 lemon

juice of ½ orange

5 tablespoons of sugar syrup

2 organic or free range egg whites

ice cubes

2 orange slices, to garnish (optional)

METHOD

Place the whisky, Angostura bitters, lemon and orange juices, sugar syrup and egg whites in a cocktail shaker with some ice cubes. Shake for 1 minute.

Pour into two chilled coupe glasses, then garnish each with an orange slice.

 

ROAST THYME & ROSEMARY PARTRIDGE WITH BLACKBERRY SAUCE

ROAST THYME & ROSEMARY PARTRIDGE WITH BLACKBERRY SAUCE

 
ROAST THYME & ROSEMARY PARTRIDGE WITH BLACKBERRY SAUCE
 

 Try serving any of these along side it – buttered winter greens, colcannon (smashed potato with shredded cabbage folded through), celeriac puree, creamed leeks, parsnip puree, or roasted butternut squash.

Serves 2 

Cooking time: 20 minutes 

Prep time: 10 minutes 

INGREDIENTS

2 x partridges 

1 tbsp butter 

1 tbsp olive oil

2 sprigs of fresh thyme and rosemary, halved 

Sea salt and freshly ground black pepper 

For the blackberry sauce 

100g/½ cup fresh blackberries 

50g/¼ cup sugar  

METHOD: 

1.     Preheat the oven to 200°C/400°/Gas Mark 4

 2.    Wash and pat dry the partridges and set aside. Heat the olive oil and butter in a frying pan and brown the partridge on all sides until golden brown. Place them in a roasting tin and put the halved sprigs of thyme and rosemary in the cavity of the birds and season with sea salat and freshly ground black pepper. I also smear a bit of butter over the skin or line it with streaky bacon but this is optional.  

3.     Roast the birds in the pre-heated oven for 20 minutes or until cooked through and the juices run clear when a skewer is inserted to the leg.

4.     While the partridges are roasting make the blackberry sauce. Place the berries and sugar in a saucepan over a medium heat and stir. Once the sugar has dissolved reduce the heat to low and cook for ten minutes. Then remove from the heat and that’s the sauce made! 

5.     Remove the birds from the oven once cooked and place on warmed plates. Drizzle the blackberry sauce around the partridges.

TEA BRACK

Tea Brack

 
bakedteabrack
 

INGREDIENTS:

(Makes 1 loaf)

350g/2½ cups mixed dried fruit (raisins, golden raisins, and currants)

250ml/1¼ cups cold tea

125g/½ cup soft light brown sugar

1 egg, beaten

250g flour/2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons all spice, or ground cinnamon, or nutmeg

METHOD: 


1.    Preheat the oven to 350°F/180°C

2.    Place the dried fruit in a bowl and cover with the cold tea. Leave to soak for three to four hours. 

3.    Place the sugar and egg in a bowl and beat until light and fluffy. Sieve in the flour, baking powder, and spices and mix all the ingredients together.

4.    Pour the soaked fruits and any remaining tea into the bowl and mix together well. Transfer into a greased 2Ib loaf tin and bake in the pre-heated oven for 1 hour. Allow to cool on a wire rack.

SPICY APPLE CHUTNEY

Spicy Apple Chutney

 
Chutney 1.jpg
 

INGREDIENTS:

(Makes 2.5 litres)

3 kg/6½ lbs cooking apples, peel, quartered and cored 

3 onions, finely chopped

600g/2¾ cups brown sugar

20 cloves

5 inches fresh ginger, peeled and grated

600ml/2½ cups cider vinegar

2 tbsp chili powder

2 tbsp turmeric

80g/5 tbsp butter

salt and pepper

METHOD 

1. Chop the apples into small chunks and dice the onions. 


2. Place a large saucepan over a low heat and melt the butter. Then stir in the apples and onion followed by the brown sugar, cloves, chili powder, turmeric, fresh ginger, cider vinegar, and season with salt and pepper. Mix well. Cover the saucepan, increase the heat and bring to the boil. Then reduce the heat leave to simmer over a medium heat for 20 minutes, stirring every 5 minutes. 


3. Take the lid off, turn down the heat and leave to cook for 30 minutes until the apple has broken down and the chutney has turned a rich, golden brown colour. Use the back of a wooden spoon to crush up the apples. Take it off the heat and allow to cool, the chutney will thicken more as it cools. 


4. Once the chutney has cooled, spoon into 12 sterilised jars.

WET PARMESAN POLENTA WITH HAZELNUTS, THYME AND CLONAKILTY BLACK PUDDING

Wet Parmesan Polenta with Hazelnuts, Thyme and Clonakilty Black Pudding

 
Wet Parmesan Polenta
 

INGREDIENTS:

(Serves 6)

150ml/⅔ cup milk

700ml/2½ cups of water

150g/1 cup coarse polenta

50g/3 tbs butter

280g Clonakilty black pudding 

1 teaspoon fresh thyme leaves  

100g/1 cup grated parmesan cheese

1 tablespoon olive oil 

1 tbsp hazelnuts, chopped 

Sea salt and freshly ground black pepper 

METHOD: 

1.    Pour the milk into a large saucepan along with 700ml water and bring to the boil. 

2.    Once the liquid has comes to the boil, whisk in the polenta. Stir for a minute or two until it thickens. Season with sea salt and freshly ground black pepper.

3.    Reduce the heat to low and stir well every five minutes to prevent it sticking for about 35-45 minutes, until the polenta begins to come away from the sides of the pan. You can of course use instant polenta if you wish, that will take about eight minutes to cook.

4.    While the polenta is cooking, place a frying pan over a medium heat and add the olive oil. Cut the Clonakilty black pudding into small pieces, and add to the pan. Cook until it becomes nice and crispy on the outside, stirring every couple of minutes so that it cooks evenly 

5.    Once the polenta has cooked, stir in the butter, grated parmesan cheese and fresh thyme. Stir until the butter and cheese have melted into the polenta. 

6.    Lastly stir in the black pudding, and chopped hazelnuts. 

SEAWEED, CARROT & GINGER SALAD

Seaweed, Carrot & Ginger Salad

 
Seaweed Salad
 

INGREDIENTS: 

(Serves 6)

20g/1 cup dried seaweed spaghetti 
3 inches fresh ginger, peeled and julienned 
3 carrots, peeled and julienned 
2 tbsps rice-wine vinegar 
1 tbsp caster sugar 
1 whole cucumber, peeled, deseeded and julienned 
60g/¾ cup cups peanuts, toasted and salted 
2 tbsp sesame seeds, toasted 
½ tbsp lime juice 
1 tbsp groundnut oil 
2 tbsps flat leaf parsley leaves, chopped 
2 tbsps mint leaves, shredded 
sea salt

METHOD

1. Rinse the sea spaghetti in cold water, strain, cover generously with cold water and set aside for 30 minutes.
2. Bring a large pot of water to a boil. Drain the sea spaghetti and place it in the boiling water with the ginger. Boil for two minutes, add the carrots, boil for two minutes more, then drain and pat dry. Transfer the blanched veg to a large bowl and, while still hot, add the vinegar, sugar and a teaspoon and a quarter of salt. Mix and set aside to cool.

BLACKBERRY PIE

Blackberry Pie

 
Blackberry Pie
 

INGREDIENTS: 

For the pastry: 

225g/8oz butter 

55g/2oz caster/superfine sugar 

2 eggs 

340g/12oz plain white flour

1 lemon, zest  

For the filling: 

300g/10½oz blackberries 

140g/5oz sugar 

1 tsp cinnamon 

1 egg, beaten 

1 lemon, zest 

caster/superfine sugar for sprinkling 

 METHOD: 

1.  Preheat the oven to 180°C/350° or Gas Mark 4. 

2.  To make the pastry, cream the butter and sugar together using a wooden spoon or a food mixer. Add the eggs and beat for several minutes. Reduce speed and mix in the flour. Turn out onto a floured board and roll into a round shape, wrap with cling film and chill in the fridge for at least 1 hour, this will give it a crumblier texture once baked. 

3.  To make the pie, roll out 2/3 of the pastry so that it’s about 1/8 inch (3mm) thick, and line a 9inch flat plate. Trim the edges with a knife, pop into a fridge to chill again while you prepare the blackberries.

4.  Wash the blackberries and remove the pastry plate from the fridge. Evenly place the blackberries on top of the pastry lined dish and sprinkle with the sugar, cinnamon and lemon zest.

5.  To create the lid for the pie, roll out the remaining pastry until it’s 1/8 inch (3mm) thick and cut it into 8 strips. Arrange and weave the pastry strips in a lattice pattern on top of the pie and crimp it all the way around with your fingers and thumb.

6.  Brush the pie all over with the egg wash and sprinkle with caster sugar. Pop it in the fridge to chill for another 30 minutes.

7.  Once chilled, bake in the preheated oven until the blackberries are tender, approx. 45 minutes to 1 hour. Then allow to cool on a wire rack. 

8.  Serve warm with whipped cream or vanilla ice cream. 

BAKED APPLES WITH DATES, HONEY & SPICES SERVED WITH VANILLA CUSTARD

Baked apples with dates, honey & spices served with vanilla custard

 
Baked apples
 

INGREDIENTS

Serves 4

4 cooking apples
2 tbsp honey
100g/4 dried pitted dates, finely chopped
2 tsp of ground cinnamon
1 tspnutmeg
80g/5 tbsp butter, melted
16cloves
For the custard
400ml/1¾ cups milk
1 vanilla pod/bean
3 egg yolks
1 tspcornflour/cornstarch
30g/2 tbsp caster/superfine sugar

METHOD:

1.    Pre-heat the oven to 180oC/Gas Mark 4. 

2.    Remove the cores of the apples with an apple corer. With a spoon enlarge the size of the cavity by double. 

3.    Place the honey, cinnamon, nutmeg, dates, and melted butter in a small bowl and whisk together. Then pour the thick liquid into the cores of each apple. 

4.    Pierce each apple with 4 cloves around the diameter of the apples. Place in to the pre-heated oven for 30 minutes. 

5.    While the apples are baking, make the custard. Heat the milk with the vanilla pod until just boiling. Mix together the egg yolks, sugar and cornflour to get a smooth paste.

6.    Pour over the milk and stir well. Remove the vanilla pod to re-use in another recipe. Strain the mixture back into a clean saucepan and, stirring constantly, cook gently until the custard thickens.

7.    Pour the custard over the apples just before you serve. 

CUCUMBER PICKLE

Cucumber Pickle

 
Taste the Island 195.jpg
 

INGREDIENTS: 

2 cucumbers 

1 onion, peeled

80g/3oz white granulated sugar 

250ml/8½floz cider vinegar 

1 tsp salt

 

METHOD: 

1.    Using a mandolin or sharp knife, thinly slice the cucumber and onion into a large bowl. Then pour the sugar, vinegar and salt over the cucumber and onion. Cover with a towel and leave for about 2 hours. 

2.    Give the cucumber pickle a good stir and leave for 1 hour. Either store in an airtight container or screw top jar in the fridge or bottle in a sterilised jar. 

RUNNY POACHED EGG, WILD MUSHROOMS AND CRUMBLED CLONAKILTY VEGGIE PUDDING ON SOURDOUGH TOAST

Runny Poached Egg, wild mushrooms and crumbled Clonakilty Veggie Pudding

 
Clonakility
 

Serves 2 

INGREDIENTS: 

100g Clonakilty veggie pudding

30g butter  

1 tbsp olive oil 

200g wild mushrooms (such as chanterelles, morels, ceps)

½ lemon

1 tbsp of fresh thyme leaves, finely chopped

2 eggs

2 slices of sourdough toast

sea salt and freshly ground black pepper 

 

METHOD: 

1.    Pre-heat the oven to 180oC. Crumble the Clonakilty veggie pudding into small pieces, place on a baking tray and into the pre-heated oven for ten minutes.  

2.    Clean any grit off the mushrooms using a soft brush, then chop them up roughly. Place a large fry pan over a medium heat and melt the butter and olive oil. Then toss in the mushrooms, season with sea salt and freshly ground black pepper, and add the juice of ½ lemon. Turn up the heat and cook for three minutes. Sprinkle the fresh thyme over the mushrooms and continue to cook for a further minute. 

3.   Meanwhile poach the eggs in a saucepan filled with boiling salted water, for just four minutes. 

4.   Toast the sourdough bread. Once the bread has toasted place them on two plates, and divide the cooked mushrooms between the two slices of toast. Place the runny poached eggs on top and sprinkle the roast Clonakilty veggie pudding over. Season with sea salt and freshly ground black pepper.

SUMMER HERB CHICKEN KIEV WITH CHEDDAR CRUMB

Summer Herb Chicken Kiev with Cheddar Crumb

 
Summer Herb Chicken Kiev_Portrait 3.jpg
 

SUMMER HERB CHICKEN KIEV WITH CHEDDAR CRUMB

Serves 4

INGREDIENTS:
100g/3½oz butter, softened
3 tablespoons mixed fresh herbs, finely chopped (I use flat parsley, mint, and basil)
6 cloves of garlic, crushed
4 chicken fillets
75g/3oz plain flour
2 eggs, whisked
100g/3½oz cheddar cheese, finely grated
75g/3oz fine/panko breadcrumbs
vegetable oil, for frying
sea salt and freshly ground black pepper

METHOD:
1. Pre-heat the oven to 180°C /350°F/ gas mark 4.
2. In a bowl mix together 2 tablespoons of the fresh herbs, crushed garlic and softened butter and season with sea salt
and freshly ground black pepper. Spoon the herbed garlic butter into cling film, roll up into a shape of sausage and place in the fridge for 30 minutes or in the freezer for 10 minutes.
3. Place the chicken breast fillets in between two sheets of cling film. Flatten the fillets by bashing them gently with a wooden rolling pin, until they are even in size and about 1cm thick.
4. Remove the garlic and herb butter from the freezer and slice discs that are about 1cm thick. Divide the discs of butter between the flattened chicken fillets and place on one side of the chicken breast fillet, and fold the non-buttered side on top. Press down the edges of the chicken
breast and pinch with your fingers. Cover with cling-film and place in a fridge to chill for 30 minutes.
5. Place a frying pan over a medium/high heat and add enough vegetable oil to fill 2cm. Place the flour on a plate and season with sea salt and freshly ground black pepper. On another plate pour the whisked eggs and on another plate mix together the breadcrumbs, the remaining fresh herbs and cheddar cheese.
6. Remove the chicken from the fridge, dip each breast in the seasoned flour, then the egg and lastly the cheese and herbbreadcrumbs.
7. Fry each breast in the vegetable oil for 2 minutes on each side, or until golden. Then transfer to the pre-heated oven to cook for 20 minutes.
8. I like to serve the chicken kievs sliced on a warmed platter, with a dressed green salad.

SEABREAM IN A KELP & COCKLE BROTH

SEABREAM IN A KELP & COCKLE BROTH

 
sea bream in a kelp & cockle broth
 

Serves 4 

INGREDIENTS:

4 filets of seabream

4 tbsps olive oil 

3 celery stalks, finely chopped 

3 shallots, finely chopped 

3 cloves of garlic, crushed 

1 tin of cherry tomatoes 

200ml/¾ cup white wine 

600ml/2½ cups fish stock 

2 tbsps dried kelp 

200g/7oz fresh cockles 

sea salt and freshly ground black pepper 

METHOD:

1.    Place a saucepan over a medium heat and add two tablespoons of olive oil. Stir in the chopped celery, shallots, and garlic. Leave to simmer for about three minutes. Then stir in the chopped tomatoes and white wine – allow to simmer for about five minutes. Next stir in the fish stock and kelp.. Reduce the heat to low, season with sea salt and freshly ground black pepper and simmer for 20 minutes. 

2.    While the broth is simmering cook the seabass. Place a griddle pan, or frying pan over a medium heat. Brush the fish with the two tablespoons of olive oil and season with sea salt and freshly ground black pepper. Place the fish on the hot pan and cook for five minutes on each side. While the fish is cooking add the cockles to the broth and cook for 10 minutes.

3.    To serve, spoon the kelp and cockle broth onto warmed plates and place the cooked fish on top.

 

CRAB CAKES WITH SMOKED PAPRIKA AIOLI

Crab Cakes with Smoked Paprika Aioli

 
Crab Cakes with Lime Guacamole.jpg
 

Serves 4 (2 cakes each) 

INGREDIENTS: 

800g/3½ cups crab meat, cooked 

4 slices of stale white bread, made into rough breadcrumbs

4 tbsps mayonnaise or the aioli  

2 drops of Worcestershire sauce

1 tbsp fresh dill, finely chopped

1 lemon, juice and zest 

2 tbsps olive oil 

Sea salt and freshly ground black pepper

METHOD: 

1.   Place all the ingredients, except the olive oil, in a bowl and season with sea salt and freshly ground black pepper. Mix well and form the crab mixture into eight round patties. Place in a fridge to set for at least an hour. 

2.   Once the crab cakes have set in the fridge then place a frying or skillet pan over a medium heat and add the olive oil, leave to heat for one minute. Then cook the crab cakes and cook for 3 minutes. Turn them over and cook for a further 2 minutes. They should be golden in colour.

SMOKED PAPRIKA AIOLI 

INGREDIENTS: 

3 eggs yolks

1 tsp Dijon mustard 

1 tsp smoked papika 

1 tablespoon white wine vinegar

100ml extra virgin olive oil 

100ml vegetable oil 

Sea salt and freshly ground black pepper

 Method: 

1.    Crack three egg yolks into a bowl, followed by a tsp of dijon mustard, smoked paprika and a tbsp of white wine vinegar. 

2.    Measure out 100ml of vegetable oil and 100ml of extra virgin olive oil and whisk into the egg yolks slowly. The aioli will begin to form a thick liquid. Season with sea salt and freshly ground black pepper.

GAZPACHO WITH CUCUMBER & DILL SALSA

GAZPACHO WITH CUCUMBER & DILL SALSA

 
Gazpacho with cucumber and dill salsa
 

Serves 6 

INGREDIENTS

100g/2 or 3 slices of slightly stale crusty white or sourdough bread 

1kg/2¼ very ripe tomatoes, diced


2 red peppers, deseeded and diced


1 cucumber, diced


2 scallions, chopped 

3 cloves of garlic, crushed


200ml/¾ cup extra virgin olive oil


2tbsp sherry vinegar


sea salt and freshly ground black pepper 

For the salsa

½ cucumber, diced 

2 tbsps fresh dill, chopped 

2 tbsps extra virgin olive oil 

METHOD: 

1.    Place the tomatoes, bread, peppers, cucumber, garlic, scallions, sherry vinegar and olive oil in a food processor and season with sea salt and freshly ground black pepper. Blend until smooth, then place in the fridge for an hour to chill. 

2.    To make the cucumber and dill salsa, mix the ingredients together in a bowl.

3.    Pour the gazpacho into bowls and spoon the salsa on top. 

PANNA COTTA AND ROASTED PEACHES INFUSED WITH ROSEMARY

PANNA COTTA AND ROASTED PEACHES INFUSED WITH ROSEMARY

 
Panna Cotta and roasted peaches
 

Serves 4

4 moulds, 200 ml (7 fl oz) in size or Martini Glasses, or similar 

INGREDIENTS

For the panna cotta 

250ml double cream

1 vanilla pod/bean, split lengthways 

3 gelatine sheets/leaves

20g/2 tablespoons sugar

250ml/1 cup milk

For the peaches 

2 tablespoons butter, melted

2 tablespoons Marsala wine

1 tablespoons maple syrup

2 sprigs of  rosemary, leaves removed and finely chopped 

4 firm, ripe peaches, halved and pitted

METHOD:

1.    For the panna cotta: Pour the cream into a saucepan; add the vanilla pod and bring to the boil, then simmer until reduced by one-third. Remove the vanilla pod and scrape the softened insides into the cream.

2.    Soak the gelatine in the milk for about 15 minutes or until soft. Remove the gelatine, heat the milk until boiling, then return the gelatine to the milk and stir until dissolved. Pour the milk and gelatine mixture into the hot cream through a sieve, stir, then leave to cool.

3.    For the peaches, preheat your oven to 180°C/350°F. In a large shallow baking dish, combine the butter, Marsala wine, maple syrup and rosemary. Add the peaches and turn to coat with the butter mixture. Arrange cut side down in a single layer.

4.    Roast until the peaches are tender and cooking liquid is syrupy, 15-20 minutes, brushing with cooking liquid halfway through. 

5.    Turn out your panna cotta on to dessert plates and serve with the warm peaches on top. Drizzle the syrup over and garnish with a small rosemary sprig. 

SEAFOOD PAELLA

Seafood Paella

 
Seafood Paella
 

Serves 4-6

INGREDIENTS: 

olive oil


10cm/4 inch piece of chorizo, diced

2 onions, diced


4 garlic cloves, crushed


500g/4 cups paella rice


sea salt and freshly ground black pepper


1 tsp saffron threads 

1½ litre/4¼ cups fish stock, hot


400g/1¼ lbs monkfish fillets, cut into ¾-1¼ inch pieces

500g/2¼ lbs mussels, cleaned and de-bearded


10 prawns/shrimp, left whole, raw and unshelled


1 red pepper
, sliced 

2 lemons, cut into wedges to serve



METHOD: 

1.   Heat a large paella pan over a medium heat. Add a drop of olive oil followed by the chorizo. Leave to crisp for about five minutes, then add the onions, red peppers and garlic and cook for a further ten minutes.



2.   Stir in the rice and season with salt and pepper. Add the saffron threads, hot fish stock and leave to simmer for about 15 minutes.


3.   Scatter the pieces of monkfish over the rice and push under the surface with the back of a spoon. Lay the mussels and prawns over the top and simmer for another ten minutes, until the mussels have opened and the prawns are pink. 
 

4.   Serve with lemon wedges around the pan.



DUBLIN BAY PRAWNS PIL PIL

DUBLIN BAY PRAWNS PIL PIL

 
Dublin Bay Prawns Pil Pil
 

Serves 6

 INGREDIENTS:

100ml/½ cup olive oil

6 cloves garlic, sliced

1 tsp chilli flakes

30 fresh dublin bay prawns, raw, peeled with tails on 

2 tsps smoked paprika 

15ml/1 tbsp dry sherry 

Juice 1 lemon

1 tbsp flat leaf parsley, chopped 

sea salt and freshly ground black pepper

 

METHOD: 

1.        Place a frying pan over a medium heat and add the olive oil, followed by the garlic and chilli – cook for two minutes. 

2.      Then toss in the fresh prawns, followed by the smoked paprika, dry sherry and lemon. Cook for a further five minutes. Just before you take off the heat, toss in the flat leaf parley. 

Lemon, Harissa & Olive Spatchcock Chicken with Bulgar Wheat, Cucumber & Dill

Lemon, Harissa & Olive Spatchcock Chicken with Bulgar Wheat, Cucumber & Dill

 
Lemon, Harissa spatchcock chicken
 

Serves 6 

INGREDIENTS:
1 whole chicken, about 1.4kg
2 preserved lemons, chopped
6 cloves garlic, smashed
50g/½ cup black olives, chopped
1 tbsp harissa
100ml/½ cup olive oil
For the Bulgar Wheat Salad
100g/¾ cup bulgar wheat
100ml/½ cup boiling water
1 cucumber, diced
4 spring onions/scallions, thinly sliced
2 tbsps flat leaf parsley, chopped
2 tbsps fresh dill, chopped
1 tbsp fresh mint, chopped
100ml/½ cup extra virgin olive oil
juice of one lemon
3 garlic cloves, crushed
sea salt and freshly ground black pepper 

 

METHOD:

1.    Pre-heat the oven to 180°C/350°F/Gas Mark 4. 

2.    To spatchcock the chicken, place it breast-side down, with the legs towards you. Using sturdy scissors cut along either side of the backbone to remove it, cutting through the rib bones as you go. Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness. You can ask your butcher to do this for you if you prefer. Add the preserved lemons, garlic, olives, harissa and olive oil in a bowl and mix well.

3.    Place the spatchcocked chicken in a roasting tray and rub the preserved lemon and harissa mix all over the chicken. Season with sea salt and freshly ground black pepper. Roast for 45 minutes or until cooked through. 

4.    While the chicken is roasting, prepare the bulgar wheat salad. Place the bulgar in a heatproof bowl and pour over the boiling water to cover. Cover the bowl with clingfilm and leave to soak for 20 minutes, or until all the water is absorbed. Fluff up with a fork, then stir in the cucumber, spring onions, and herbs. Whisk the oil, lemon juice and garlic together in a small bowl and season with salt and pepper. Add the dressing to the bulgar wheat salad and toss to coat. 

5.    Transfer the roast spatchcocked chicken to the centre of a large, warmed platter and spoon the bulgar wheat salad around the chicken to serve.

ALL AMERICAN BERRY TRIFLE

All American Berry Trifle

 
Berry Trifle 2.jpg
 

Serves 8 

Ingredients: 

450g/3 cups of fresh blueberries 

375g/3 cups of fresh raspberries 

75g/2 ½oz  caster/superfine sugar

3 tablespoons crème de cassis (optional)

300g/7oz madeira/pound cake, sliced

400ml/1 cup mascarpone cheese

500ml/2 cups tub custard

1 tbsp vanilla extract

300ml/1 cup heavy cream, softly whipped

 

Method: 

1.        Place 2/3 of each of the berries and sugar in a saucepan over a low heat and simmer for 2 minutes, then pour in the crème cassis and set aside to cool. 

2.      Place a layer of the cake at the bottom of a large trifle bowl, and spoon the berry mix on top.

3.      In a mixing bowl whisk together the mascarpone, vanilla extract and custard until smooth but make sure it doesn’t get to runny, you want it to remain slightly thick. Spoon on top of the cake and berries, followed by the softly whipped cream. 

4.      Chill for a couple of hours in a fridge and just before you serve decorate the top of the trifle with the reaming blueberries and raspberries. 

Raspberry & Rosewater Pavlova

Raspberry & Rosewater Pavlova

 
Raspberry Pavlova 15.jpg
 

Makes 1 Pavlova

 

INGREDIENTS:

For the Pavlova:

9 egg whites 

500g/2½ cups caster sugar

2 tsps cornstarch

1 tsp white wine vinegar

1 tbsp rosewater

For the filling:

500ml/2 cups whipping cream

1 tbsp icing/confectioners’ sugar

1 tbsp rosewater 

200g/1¼ cups fresh raspberries

 

METHOD:

1.    Preheat the oven to 160°C and line a baking tray with greaseproof paper.

2.    Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking constantly until mixture is thick and glossy and the sugar completely dissolves. Add the cornstarch, vinegar and rosewater and gently fold until just combined. 

3.    Pour the mixture onto the prepared baking tray in a circle shape and use the back of a wooden spoon to shape the meringue into a nest. Place the meringue in the pre-heated oven and turn the heat down to 140°C and bake for 1.5hrs. Once the meringue is baked, turn off the heat, open the oven door and allow it to cool completely. 

When the meringue is cooled and ready to serve you can start assembling the filling. You don’t want to add the cream too far in advance as it will soak into the meringue. Gently whip the cream until it thickens and then whisk in icing sugar. Fold in the rosewater and then spoon the filling into the centre of the meringue. Add the fresh raspberries on top.