Bring a Taste of Kildare to your Kitchen - IntoKildare
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Gwidi & Ideat tal-Vjaġġ

Ġib Togħma ta’ Kildare fil-Kċina tiegħek

1

Hot Oysters with Champagne Sauce

Rachel Allen
Salted Caramel Layer Cake
Jservi 4

16 rock oysters

Champagne Sauce

This sauce is also excellent with baked fish, i.e. turbot, black sole and brill.

 

Half bottle of Champagne or sparkling white wine (375ml /12fl.oz)

1oz (25g/1 tablespoon) chopped shallot

4 isfar tal-bajd kbar

8ozs (225g) of butter

1/2 pint (300ml) softly whipped cream – measure when whipped

 

First make the champagne sauce.

Boil the champagne with the shallot, reducing to 1 tablespoon.  Remove from the heat and beat in the yolks.  Return to a very low heat and add the butter bit by bit as for Hollandaise sauce. When all the butter has melted fold in the whipped cream.

Scrub the oysters well.  Just before serving put into a hot oven 250°C / 475°F / regulo 9 until they just start to open and release their juices. Using an oyster knife remove and discard the top shell, place a little champagne sauce on top of each oyster and put under a hot grill until golden.  Serve immediately and garnish with fennel and a lemon wedge.

2

Blue Cheese Salad

Rachel Allen

Serves 4 as a starter

Ikollok bżonn:

  • Mixed salad leaves (starter)/chicory leaves (canapé)
  • 200g (7oz) good ripe blue cheese, broken up with your hands into big rough pieces (about 2½cm/1in)
  • 50ml (2fl oz) extra-virgin olive oil
  • 1 tablespoon ħall balsamiku
  • Handful of pecans, chopped coarsely
  • Handful or dried cranberries, chopped coarsely
  • Flat or curly parsley, chopped coarsely
  • Melħ tal-baħar u bżar iswed mitħun frisk

Mix the pecans and cranberries together in a bowl and add the blue cheese pieces and parsley.

To make the dressing, mix the extra-virgin olive oil and the balsamic vinegar, and season with salt and freshly ground black pepper. Drizzle some toss in with the pecans, cranberries, blue cheese and parsley.

Toss the salad leaves in a bowl and add half of the blue cheese mixture. Divide between four plates and top each of the plates with the remainder of the mixture.

For the canapé, place the chicory leaves on a large plate and top with the mixture.

Servi immedjatament.

3

Trout Parfait & Chorizo Ailoi

Alex Adams (Head Chef, Dew Drop Inn)

Ingredjenti

  • 300g cold smoked trout fillet
  • 4 tbsp jogurt naturali
  • 1 tbsp tursin mqatta '
  • Niskata paprika
  • 1 / 2 lumi
  • 1 ħobża għaġina qarsa

Aioli

  • Isfar tal-bajd 2
  • 100g chorizo
  • 300mls żejt tal-kolza
  • 1 tbsp mustarda Dijon
  • 2 tbsp ħall tal-inbid abjad
  • 1 tbsp tursin tal-weraq ċatt

Metodu

Qatta l-għaġina qarsa rqiqa, drixx biż-żejt u toast fil-forn għal 10-15-il minuta f'170c

F'borma agħmel ix-xaħam mix-chorizo ​​fi 300ml żejt tal-kolza. Ħallih jiksaħ.

In a small blender, blend the egg yolks, Dijon, and white wine vinegar. Slowly drizzle the oil into the blender. This will make a thick emulsion like mayonnaise. Once all the oil is in , add the paprika, parsley and check seasoning .

Fi skutella tat-taħlit, aqta’ s-salamun affumikat u ħallat mal-meraq tal-lumi jogurt, paprika u tursin imqatta’.

Iservu!

4

Pan Roast Scallops

Philip Gleeson (Executive Chef, Killashee Hotel)

Scallops Pan Roast, Puree tal-Pastard, Bużbież, Insalata tal-larinġ u Rokit, Kappar, Tursin, Lewż Beurre Noisette

Ingredjenti:

  • 3-4 arzell frisk
  • ½ ras tal-pastard
  • 1 shalot tal-banana mqatta' rqiqa
  • 1 imsiemer tat-tewm imfarrak
  • 40mml krema
  • Bużbież
  • Ħass rokit
  • Oranġjo (zest u segmenti)
  • Tursin imqatta '
  • Lewż flaked inkaljat
  • Capers
  • Butir immellaħ
  • Perżut ta' Parma imqatta'

 

Metodu

Puree tal-Pastard:
Qatta’ l-pastard irqiq. Saħħan ammont żgħir ta’ żejt taż-żebbuġa ġo kazzola. Żid is-shallots u t-tewm imqatta’ rqiqa u sajjar sakemm irtab. Żid il-pastard. Sajjar għal 4-5 minuti mingħajr kulur. Żid il-krema u t-taħwir. Meta l-pastard tkun ratba biex tmiss neħħi mis-sħana u poġġih fil-blender. Ħallat it-taħlita sakemm tkun lixxa. Iċċekkja t-tħawwir.

Lewż Beurre noisette:
Poġġi 200 g ta’ butir immellaħ f’taġen. Ħallih jagħli u meta l-fwar kollu jkun evapora ħu l-butir fi stadju tal-ġewż. Tista 'riħa l-aroma mit-taġen. Neħħi u żid il-meraq tal-lumi biex tieqaf it-tisjir. Ittrasferixxi għal skutella. Meta kessaħ ftit żid it-tursin, il-lewż mixwi, il-kappar.

Għall-perżut ta' Parma uża l-perżut ta' Parma mqatta' minn qabel. Poġġi bejn folji ta' karta greaseproof u sajjar sakemm iqarmeċ @ 180oc.
Poġġi qali li ma jwaħħalx fuq il-gass. Ad biċċa żejt taż-żebbuġa. Meta sħun żid l-arzell fuq naħa waħda għal 2 minutiet u mbagħad minuta 1 fuq in-naħa l-oħra. Żid pum tal-butir meta mdawwar.

Għall-insalata qatgħa l-bużbież irqiq. Żid ir-rokit, il-bużbież u s-segmenti tal-larinġ fi skutella u ilbes bil-vinaigrette.
Biex tgħaqqad id-dixx, poġġi l-purè tal-pastard lixx fuq il-platt. Poġġi l-insalata fin-nofs u poġġi l-arzell madwar barra. Poġġi l-perżut ta’ Parma fuq l-insalata u mgħarfa l-dressing madwar.

Igawdu!

5

Festive Vegetables

Joanna Fennell (The Green Bar & Restaurant at Burtown House & Gardens)

For a vegetarian or vegan Christmas, we join Joanna who shares her favourite dishes using seasonal vegetables to inspire you this festive season.

6

Salted caramel layer cak

Rachel Allen

Salted Caramel Layer Cake

Jservi 10-12

For the cake you will need:

250g butter, softened

100g zokkor mitħun

100g zokkor kannella artab ċar

100g golden syrup

bajd 4

1 estratt vanilla kuċċarina

350g dqiq li jkabbar waħdu

1 kuċċarina trab tal-ħami

100ml ħalib

 

For the salted caramel sauce you will need:

225g caster or granulated sugar

Imgħaref XNUMx ilma

125ml krema

25g butter, cut into cubes

Niskata melħ

 

For the salted caramel buttercream you will need:

250g butir

1 estratt vanilla kuċċarina

500g zokkor silġ

1-2 imgħaref ħalib

 

  1. Preheat the oven to 180’C/160’Fan/350’F/Gas mark 4.
  2. Line the base of three 18cm cake tins (with sides at least 2 and a half cm high) with a disc of parchment paper, then butter the sides and dust with a little flour, shaking out the excess.
  3. Place the butter in a bowl and beat till very soft by hand or using an electric mixer, then add the caster sugar, the light brown sugar and the golden syrup, and beat well again for a couple of minutes until pale and light.
  4. Now crack the eggs into a separate bowl with the vanilla extract and whisk well to break up the eggs. Pour the egg mixture gradually into the butter and sugar mix, beating all the time. Only add more egg once the previous lot has blended into the mixture and is looking smooth and creamy.
  5. Now sift in the self-raising flour and the baking powder and mix together while pouring in the milk.  Mix well to combine.
  6. Tip the mixture into the prepared cake tins and smooth over the top with a palette knife or the back of a tablespoon.
  7. Bake in the centre of the preheated oven for approximately 25 minutes, until risen and cooked in the centre. A skewer inserted into the middle of the cakes will come out clean and the cakes will feel lightly springy to the touch.
  8. Allow the cakes to sit in the tin for 5 minutes, then remove from the tins, peel off the parchment paper and cool on a rack.
  9. While the cakes are cooking or cooling, make the salted caramel sauce. Place the caster or granulated sugar, whichever you’re using, in a saucepan with the water and set over a low heat, stirring the sugar to dissolve it while it heats up. Once the sugar has dissolved turn the heat up to high and let the syrup cook to a rich caramel. If it colours unevenly, just swirl the pan rather than stirring the mixture. Once you have a rich deep golden caramel, turn the heat down to low and gradually pour in the cream while using a whisk to mix it. Once all the cream is whisked in add in the butter, still stirring with the whisk, bit by bit until it’s all incorporated. Once it’s a smooth silky sauce, take it off the heat and mix in the salt. Allow to cool.
  10. Next, make the salted caramel buttercream. Cream the butter until really light and soft with 150g of the cooled salted caramel sauce, reserving the rest for later. Add in the vanilla extract and then gradually the icing sugar. If it’s a bit stiff add one or two tablespoons of milk to loosen it out slightly.
  11. Once the cakes are completely cool, place one on an upturned plate (this makes for easier icing) and spread a little of the salted caramel buttercream evenly over the top, you’ll need approximately 1 heaped tablespoonful.
  12. Cover with another cake then another heaped tablespoonful of the icing, and then the third cake on top.
  13. Now cover the top and sides of the cake using a palette knife or a dough scraper around the edges to get it really lovely and smooth.
  14. Transfer the cake to your chosen plate or cake stand.
  15. Pop the iced cake into the fridge for a few minutes just to slightly chill the outside of the buttercream then pour the remaining cooled salted caramel sauce over the top of the cake at the centre and let it slowly spread out and drizzle down the sides.
7

Warm Chocolate Mousse & whiskey caramel sauce

Mickael Viljanen (Head Chef, The Greenhouse Restaurant)

Ingredjenti

  • 230ml krema
  • 385g ċikkulata 70%, imqatta bejn wieħed u ieħor
  • 20g butir, imqatta 'f'biċċiet
  • 2g melħ tal-baħar Maldon
  • 230g abjad tal-bajd

 

Metodu
Dewweb iċ-ċikkulata u l-butir
Ħalli l-krema tagħli u ferra fuq iċ-ċikkulata u l-butir imdewweb
Żid il-melħ, emulsifika flimkien mal-hand blender
Żid l-abjad tal-bajd u emulsifika mill-ġdid
Poġġi t-taħlita fi flixkun tas-sifun
Iċċarġja bil-kapsuli tal-gass u żomm sħun f'forn baxx (50C).

Whisky Caramel

  • 200ml krema
  • 40ml whisky
  • 20g butir
  • 175g zokkor mitħun

Zokkor tal-karamelizzat
Żid il-butir u l-whisky, segwit bil-krema
Ħallih jagħli u ħalliha ttektek għal minuta
Neħħi minn fuq in-nar u ħalli jasal għat-temperatura tal-kamra biex isservi

Isservi:
Melħ Maldon
Żejt taż-żebbuġa

Poġġi tablespoon kbira karamella fil-qiegħ tal-iskutella tiegħek u fuqu bil-mousse taċ-ċikkulata sħuna,
Lesti b’naqra żejt taż-żebbuġa u niskata melħ tal-baħar.

8

Turkey Stir Fry with Cranberry Sauce and Sweet and Sour Brussel Sprouts

Zabi & Izach (Lemongrass Fusion)

Fużjoni tal-Lemongrass

Ingredjenti

  • Turkey strips
  • Żejt veġetali
  • Tewm frisk
  • Ġinġer frisk
  • Lemongrass Fusion Cranberry Sauce (made using chilli garlic, chilli ginger, brown sugar and organic cranberries)
  • Bżar aħmar
  • Bżar isfar
  • Bżar Aħdar
  • Karrotti
  • Zukkina
  • Onion
  • Bżar frisk
  • Skalun
  • Żaqq tal-Majjal
  • xalotti
  • Sprouts tal-Brussell
  • Ħall tal-Inbid Aħmar
  • Żejt tal-ġunġlien

Metodu 

First, get some fresh turkey breast and sauté it at a high temperature. When you first add it to the pan, give it a few seconds in the hot oil to begin to cook properly before adding any other ingredients.

Next, add in your fresh garlic and ginger. When the turkey is stating to cook and is gaining some colour, add in your homemade sauce. The sauce used for this at Lemongrass Fusion consists of chilli garlic and chilli ginger mixed with some brown sugar and organic cranberries.

When the turkey is fully cooked, you can add in some vegetables. Starting with red pepper, yellow pepper, green pepper, carrots, sliced courgettes and last but not least, sliced onions.

Next up before plating, add your fresh scallions to the pan followed by some organic cranberry.

To garnish, use scallions and fresh chilli.

For the side dish, start with sautéing the pork belly. Before sautéing the pork belly, it must be braised for two hours. Add in your shallots too.

The next ingredient is some precooked Brussel Sprouts followed by garlic.

For the dressing use three table spoons of red wine vinegar and a pinch of brown sugar.

Add some chilli and sesame oil and then it is ready to plate.

9

Mincemeat Crumble Cake

Rachel Allen

Ingredjenti

  • 100 g (3 ½ oz) butter, softened, plus extra for greasing
  • 100 g (3 ½ oz) soft light brown sugar
  • bajd 2
  • 1/2 kuċċarina estratt tal-vanilla
  • 2 tblsp milk
  • 175 g (6oz) self-raising flour
  • 550 g (1lb 3oz) mincemeat (to make it yourself, see below)
  • icing sugar, for dusting
  • double or regular cream, whipped, to serve

for the crumble topping:

  • 100 g (3 ½ oz) self-raising flour, sifted
  • 75 g (3oz) caster sugar
  • 75 g (3oz) butter, chilled and cut into 1cm (1/2 in) cubes
  • 25 g (1oz) flaked almonds

22 cm (8 ½ in) diameter spring-form or loose-bottomed cake tin with 6cm (2 ½ in) sides

 

Metodu
Preheat the oven to 180°C (350°C), Gas mark 4, and butter the sides and base of the cake tin. If you’re using a spring-form tin, make sure the base of the tin is upside down, so there’s no lip and the cake can slide off easily when cooked.

First make the crumble topping. Place the flour and caster sugar in a bowl, then add the butter and, using your fingertips, rub it in until the mixture resembles coarse breadcrumbs. Stir in the almonds and set aside.

To make the sponge, first cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and fluffy.

Whisk the eggs together in a small bowl with the vanilla extract and milk for a few seconds or just until mixed, then gradually add them to the creamed butter mixture, beating all the time.
Sift in the flour and fold in gently to combine.

Tip the mixture into the prepared tin, then spoon in the mincemeat, spreading it evenly over the batter, before sprinkling over the crumble topping.

Place on the lowest shelf in the oven and bake for 45–50 minutes or until golden brown on top and a skewer inserted into the centre of the cake comes out just clean. Remove from the oven and allow to cool in the tin for 20 minutes, then loosen around the edges using a small, sharp knife and remove the sides of the tin before carefully transferring the cake to a serving plate.

Dust the cake with lots of icing sugar, then serve warm with softly whipped cream.