BrookLodge Wild Garlic Pesto

BrookLodge Wild Garlic Pesto

BrookLodge Wild Garlic Pesto 50 g wild garlic leaves25 g nuts (pine, cashew, hazel or chestnuts)200 ml organic olive oil (or Irish organic rapeseed oil)400 g parmigiano-reggiano (or really mature hard Irish farmhouse cheese grated)organic black pepper and sea salt...
Moules Marinière

Moules Marinière

Moules Marinière Unlike other solid ingredients, mussels are measured by volume rather than weight. A normal serving would be 1/2 litre mussels per person. This is a cheap and satisfying dish. 2 l mussels1 onion (finely chopped)4 tbsps white wine50 g butter1 tsp...
Mary’s Buckeye Fudge

Mary’s Buckeye Fudge

Mary’s Buckeye Fudge “My Mom grew up on a donkey farm in Pickaway County, Ohio, and Buckeye balls are reminiscent of her Thanksgiving on the farm. These are somewhat more elegant” 225 g butter800 g castor sugar1 small can evaporated milk200 ml water¼ tsp vanilla...
Pears Poached in a Saffron Syrup

Pears Poached in a Saffron Syrup

Pears Poached in a Saffron Syrup Most exotic of all the fruit compotes, pears cooked this way turn a wonderful deep golden colour and are delicately infused with the flavours of saffron and cardamom – two of the world’s most precious spices. We use Conference...
Zoe Schiffer’s Latke’s

Zoe Schiffer’s Latke’s

Zoe Schiffer’s Latke’s 4 large floury potatoes2 medium onions1 egg2 tbsp matzo meal or breadcrumbsOil for fryingSaltPepperTo serve:Hot smoked salmonHorseradishDillSour cream Grate potatoes and onions.Place in a cheese cloth over a sieve and squeeze ALL the liquid out...