Paula McIntyre’s Rare Breed Pork Ragu with Gnudie This recipe takes time but is well worth it. Start the ricotta process the night before – either make your own, or drain excess liquid out of shop bought ricotta, full details below. The Ragu requires long, slow...
My Perfect Sourdough Making sourdough bread is a two day process so I have included timings for the actual work involved. I use a cast iron round casserole dish, like Le Creuset, but a Pyrex style glass dish with lid would work just as well. 600 g strong...
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 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 “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 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...
