Category: recipes

Sea purslane pickle

Pickling purselane

As I said in the live feed we were going to pickle some of the sea purselane.

Recipe for the pickle.
500ml water
500ml vinegar
250g sugar
20g salt

Optional
2 garlic cloves whole

Now the process is quite simple don’t think because chefs are doing it that is complicated

1: wash the purselane in salted water, pick out any dead leaves or miscoloured leaves, also the seaweeds that grow around them

2: pick through the purselane once washed and discard any heavy stalk as they will sour the pickle.

3: bring the water, vinegar, sugar and salt to a vigorous boil for 1 minute

4: place the picked purselane into glass jars with lids cover with the pickle liquid while still hot

5: leave to cool before putting on the lids.

You can use this recipe to pickle anything you want from carrots to cucumbers and onions.

This will hold indefinitely as long as the pickle is not contaminated use tongs/tweezers or gloves when taking the purselane from the liquid once pickled.

We served this alongside a mix of the other foraged greens with fresh unsmoked haddock.

Tip:
Carrots use a veg peeler and peel to the core
Onions thinly slice on a mandolin (handheld slicer)
Cucumber as above

Follow me @chefpaulc on Twitter and Instagram, and @chefnoelk on Twitter and @chefnoelkeane on Instagram

Dill pickles

20170105_193614

I prefere apple cider vinager for picking but malt vinager works just as well

For these it is equal parts vinager and water and 1/3 of that sugar a little salt

As for the other flavours here im using chilli , black mustard seed and dill

But you can use any flavours you like and play around with differant flavour mixes

20170105_195554

Bring the vinager sugar and water to the boil with mustard seed and cool a little

20170105_195817

You can slice the cucumbers any way you like add the dill and chilli.

Using very clean jars (i steam mine just before using) or place in a pot of boiling water .

Pour the mix into the jars while warm and cover the cucumbers

img_t2mvzi

Put the lids on but not tighty and leave over night then , seal tightly and place in the fridge . After making these you will never go back to shop bought dill pickles again

Follow chef noel on twitter @chefnoelk & instagram @chefnoelkeane

Baklava

baklava_80243_16x9

Ingredients

  • 18 sheets ready-made filo pastry(unwrap and keep under a damp tea-towel until you are ready to use)
  • 150g/5oz unsalted butter, plus extra for greasing
  • 200g/7oz mixed pistachio and walnuts, roughly chopped
  • 2 tbsp granulated sugar
  • 1 tsp ground cardmon

For the syrup

  • 300g/10½fl oz granulated sugar
  • 250ml/9fl oz water
  • 1 tbsp lemon juice
  • 1 tbsp orange blossom water

  1. Preheat the oven to 180C/350F/Gas 4.

  2. Grease a 17cm x 28cm (11in x 7in) baking tray with butter.

  3. Melt the remaining butter in a saucepan over low heat or in a microwave.

  4. Lay 10 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next.

  5. In a clean bowl, mix together the nuts, sugar and cardamom and spread the mixture over the pastry in the tray.

  6. Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before.

  7. Using a sharp knife, cut a criss-cross pattern into the top layers of the pastry.

  8. Place baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C/300F/Gas 2 and cook for an additional half hour to 40 minutes, or until the pastry is slightly puffed and golden on top. Do not allow the top to burn. Remove and allow to cool slightly.

  9. For the syrup, heat the sugar, water, lemon juice and orange blossom water in a small, heavy-bottomed saucepan and cook over a medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.)

  10. Pour the syrup into the slits in the baklava and leave to cool. Cut into small diamond-shaped pieces and serve.

    follow chef noel on twitter @chefnoelk & instagram @chefnoelkeane

Moussaka

1109695

moussaka

4 tbsp olive oil

3 medium or 2 large aubergines, sliced

1 large onion, finely chopped

4 cloves of garlic, finely chopped

1.5 tsp cinnamon

1 tsp dried oregano

500g minced lamb

2 tbsp tomato purée, mixed with 150ml water

150ml red wine

Small bunch of flat-leaf parsley, chopped

For the bechamel:

500ml milk

60g butter

60g plain flour

50g kefalotyri or pecorino cheese, grated

2 eggs, beaten

Nutmeg, to grate

Pre-heat the oven to 180C. Cut the aubergines lengthways into 0.5cm slices, and put them on to oiled baking sheets. Brush with olive oil and season. Bake for about 25 minutes until soft, golden and floppy.

 

2. Meanwhile, put 2 tbsp olive oil into a large frying pan over a medium high heat and cook the onion until soft. Add the garlic, cinnamon and oregano and cook for a further couple of minutes, then stir in the lamb. Turn up the heat slightly, and brown the lamb well, cooking until the mixture is quite dry. Stir in the tomato and wine, bring to a simmer, then turn the heat down low and cook for 30–40 minutes until most of the liquid has evaporated. Season and stir in the parsley.

 

3. Meanwhile, make the bechamel. Bring the milk to just below boiling point, and melt the butter in another saucepan. Stir the flour into the butter and cook for a couple of minutes, then gradually whisk in the hot milk. Cook until you have a thick sauce, then stir in the cheese until melted. Take off the heat and allow to cool slightly, then beat in the eggs,

 

4. Arrange a third of the aubergines in the base of an oven dish, and top with half the meat. Repeat these layers, then finish off with a layer of aubergine, and top with the sauce. Bake for about 45 minutes until well browned

Greek meatballs

2016-12-10-08-35-01-6324317

Greek meat balls (keftedes)

500g beef mince
200g pork mince
1 large red onion grated
2 finely diced garlic cloves
1 egg
1 bunch fresh parsley chopped
10 mint leaves finely chopped
2 tbsp olive oil
1 pinch oregano (dried is ok)
Salt and pepper to taste

Flour to coat

1) mix all ingredients thoroughly in a large bowl and leave to marinade for 1 hour in the fridge

2) make into small balls

3) roll in flour

4) batch fry in a pan and place on a tray and bake in an oven at 200 degrees Celsius for 15 mins

5) serve with pita breads

Alternatively serve with a Greek salad of cucumber, tomato, red onion, olives and mint leaves.

Demo at ballyroe for artfert school

12319652_10206152562666575_619412962_n

Oven Roasted Plum Tomato Soup Recipe makes 12 portions

1 Celery

1 Leek

1 Irish onions (Smaller the vegetables the better the flavour, Irish onions are fantastic)

1 Cinnamon stick

4 Cloves

1 Star Anise

Very simply sweat off all your vegetables and season with salt and pepper. You don’t want to brown the veg as you won’t be blending it. Add 4 cartons of tomato juice and the cinnamon cloves and star anise. Bring to the boil and leave to the side.

 

After the soup has sat for about an hour and the flavours have infused from the cloves, cinnamon and star anise. Strain it, bring to the boil again and serve.

 

Serving suggestion: Put Pesto and Parmesan shavings on the top.

 

Mussels in a garlic, white wine, lemongrass, sweet chilli and coconut sauce.

1kg Net of mussels

1 large clove of garlic

1 stick of lemongrass

½ a cup of white wine

½ a cup of coconut milk.

First you must remove all the beards off the mussels, if you come across mussels that are open when you buy them, pinch them to see if they close, if they don’t stay closed or close slowly after then dump them. Then get a pot that is big enough for them when the mussels are open. Place the pot over a good heat and allow to heat up. When hot enough add the mussels and white wine, garlic and lemongrass. Place a lid on as quick as you can and the wine will steam the mussels open. This will take about 1-1.5 minutes. When the mussels are open add the coconut cream, bring to the boil and serve

 

Pepperonata:

First of all this recipe is best made with skinned peppers. Both yellow and red and more red then yellow. To skin a pepper is simple, first:

You need a naked flame and you burn the outside of the pepper, burn the skin. Then place the pepper in a covered or cling filmed container. Leave for about 20 minutes, take it out and the skin will literally fall off

 

3 red peppers

4 red onions

1 yellow pepper

 

1 cinnamon stick

3-4 cloves

1 star anis

 

½ a cup of cocktail capers

½ a bottle or red wine

2 splashes of white wine vinegar.

2 shots of creme de casis if you don’t have that use black current mi wadi and make it ½ a cup.

1 small tin of tomato purée.

 

First you must make a sack for the cloves, cinnamon and star anise (an old towel cut up and the clove etc. tied up inside it

 

Slice the veg into thin julienne.

 

Fry off the red onion in a little olive oil. When soft or close to caramelising add the red wine, vinegar and crème de cassis. Put the cloves cinnamon and anise in now to draw out its festive flavours. When the liquid is almost gone take out the spice sack and add everything else and cook the purée out for about 4 minutes folding all the time with a wooden spoon. At the very end add a fist full of chopped parsley, this will help soften all the different flavours. This will make a lovely veg for the Christmas period. Enjoy.

 

Plaice, Clams and Coastal greens

1. Heat oven 180degrees

2. Heat pan dust the plaice with salt and pepper (skin on or off)

3. Colour both side place in oven approx. 8 minutes.

4 place clams into pan with white wine and butter until clams open add greens to heat through Serve butter greens under plaice with clams around

 

Wild Boar rack mustard seed and Apple cider sauce.

1. Heat oven to 180 degrees

2. Heat a pan with oil and seal the rack until brown turn and place in the oven 30 mins

3. De-glaze the pan with cider, reduce add mustard seeds

4. Add a cup full of water and thicken with gravy granules & Serve

 

Smoked salmon roulade stuffed with brie and wild nasturtium pesto.

 

Start off with placing cling film on the table this well help you later on in the method.

Next place your salmon on the cling film in sections like a sheet. In a bowl mix your brie some lemon salt and pepper and add the wild nasturtium pesto. Mix well. Next spread your brie mix equally down the smoke salmon.

Roll the salmon as tight as u can when rolled pull back to you and roll the cling film around it by doing this you’re securing the salmon in place Next place in fridge and let to set over night. Then cut into section and serve. It can also help to cup by using a hot blade that you heat in boiling water and then dry before cutting.