Mini Cheese Scones with Chilli Jam and Ardsallagh Goats Cheese This zingy Chilli Jam is great with everything from fried eggs to cold meat. Terrific on a piece of chicken breast or fish or spread on bruschetta with goat’s cheese and rocket leaves. Scones175 g Self...
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...
Tim Slater’s Arancini and Greenhouse Pesto This canapé pays homage to Ballymaloe's six-week Herb and Salad exam using the ingredients fresh from the glasshouse to make a tasty pesto to top the arancini made from the Ballymaloe Cookery School Risotto ala...
Pears in Red Wine A tasty way to use up any of that leftover red wine from Christmas. 4 hard pears50 g Demerara sugar250 ml red winecream (whipped) Heat oven to 180C.Peel the pears, halve lengthwise and remove the core.Place in a single layer in an oven-proof dish and...
Meringue à la Reine Said to be a favourite of Marie Antoinette, these meringue boats would make a luxurious dessert for Christmas. Save the egg yolks to make the Lobster Newburg 3 egg whitessalt75 g granulated sugar75 g caster sugar25 g lightly toasted nibbed...
Lobster Newburg This would make a luxurious starter for Christmas. Save the egg whites to make the Meringue à la Reine 2 large cooked lobsters125 g butter (melted)6 large slices white bread50 g butter150 ml sherry or Madeira1 tbsp brandy3 egg yolks300 ml...
