Ferbane Food Campus
Belmont Women’s Group
Easter Cookery Demo 14-4-2014
Appetizers on arrival
Chef Mark Mc Loughlin from Miller and Cook Restaurant Mullingar demonstrates 2 starter dishes
Lemon and pepper chicken Salad
1 x 80g chicken fillet
1 x 30g of flour
8g of pepper
Lemon and lime zest
100ml of buttermilk
250g of cherry tomatoes
10g of sweetcorn
20g of red onion
5g of chopped coriander
Juice of 1 lime
Zest of 1 lime
20ml of sweet chilli sauce
30ml of rapeseed oil
1x spring onion sliced
Salt and pepper Method:
Zest half a lemon and lime and finely chop
Mix your flour pepper and lemon and lime zest together and put in a large tray
Put your buttermilk in a bowl and b your chicken in it.
Then add the chicken to the flour mixture coating it evenly
Prepare a frying pan on low heat with a drizzle of rapeseed oil or veg oil then fry your chicken breast
On both sides until it’s a nice golden colour and put in the oven at 165’ for 15 minutes
To make the salsa add all your ingredients together and mix with the chilli sauce and rapeseed oil
To serve put the salsa in the middle of a plate or bowl then add your chicken+ dress with micro herbs.
Asparagus, sundried tomato and basil tartlet
3 x asparagus sphires chopped
6x sundried tomatoes
5g of chopped basil
5g of spring onion
50ml of milk
250g plain flour
150g of butter
1 tbsp fine salt
Pinch of castor sugar
1 tbspn cold milk
Cook asparagus in boiling water for 1 and half minutes then drain and cool under cold running water
Then chop asparagus sundried tomatoes and basil
Mix milk and egg together then add asparagus, ,sundried tomato and chopped basil
Combine flour salt sugar, egg, and butter make a well and cream the ingredients together
Add the milk and incorporate gently until the dough begins to hold together.
Using the palm of your hand mould the dough together until smooth roll out flat with a rolling pin
Rub the tartlet tin with butter or oil then roll the pastry over it and push it into the bottom of the tin
Pierce the pastry with a fork then egg-wash
Prebake the pastry at 170 for 5-10mins
Then add your wet ingredients and bake in the oven 170 for 15mins
Ex Chef and now Manager of Ferbane Food Campus Donal Egan demonstrates two main course dishes
Salmon Encroute with a saffron cream sauce
1x 200g darne of salmom
½ carrot finely sliced
½ red pepper finely sliced
½ green pepper finely sliced
¼ of red onion finely sliced
½ of Lemon zested
2 springs of chopped parsley
2x sheets of filo pastry
2gs of Saffron
20ml White wine
5gs of diced shallot
50ml of fresh cream
Olive oil salt and pepper
1. Wash off salmon of any excess slime then toss it in olive oil and season with salt and pepper.
2. On a LOW HEAT on a small frying pan add a dribble of olive oil then add your salmon darne and evenly fry off on all sides for 8-10seconds.Then remove from the pan and leave aside to cool.
3. Finely slice all raw ingredients peppers, carrot, onion
4. Wipe your pan and return to a medium heat add a small dribble of olive oil and add finely sliced vegetables and fry off without colour for 1-2mins.
5. Add chopped parsley and lemon zest to the fried veg along with sweet chilli sauce and seasoning.
Remove from the pan and leave aside to cool.
6. Match two sheets of square filo pastry one on top of the other and then brush the first sheet with
Egg-wash and stick the second sheet directly on top.
7. You can now start to build your Salmon Encroute place your sautéed sliced veg on first neatly in the middle of the filo pastry square as a bed for your salmon then add the salmon darne on top off the veg
8. Brush the filo pastry with egg wash from corner to corner and wrap then salmon and sliced veg in it.
9. Make sure the filo pastry is properly sealed add more egg-wash to bind if needed
10. Put in the oven at 160degrees and cook for 20-25 minutes.
Chicken Roulade with a mushroom and thyme mousse and chive+ lime oil
1 x 220g chicken breast
2 x slices of streaky bacon
100g of chicken inners
1 x egg
2 x medium sized mushrooms chopped
½ x chopped shallot or 15gs of diced onion
2 x springs of chopped thyme
80ml x of fresh cream
Salt and pepper
To make your mousse add chopped ingredients to a low heat pan with a dribble of olive oil slowly fry off mushrooms ,onion, thyme then season and remove from the pan and leave to cool.
Then add all your ingredients to your robo-coupe or blender, chicken inner’s,whole egg, fried mushroom, shallot, and thyme and then blend until smooth slowly adding the cream season to finish the texture should be stiff and smooth.
Remove from the blender and enter into a piping bag then leave in the fridge until ready for piping
Wash off your chicken breast of any excess slime and make an incision with a knife in the middle of the breast (a small whole).
Put on a half of saucepan of water to boil.
Then take out your piping bag of mousse from the fridge and pipe your mixture into the whole in the chicken.
Then wrap the chicken in bacon and roll it in cling film tying it on both ends
Then add your chicken to the boiling water to cook for 20-25min
When you the chicken out of the water remove the cling film with a knife draining all excess water add the chicken to a low heat frying pan in a little dribble of oil and butter to glaze and toss it in the pan until it lightly starts to brown add a pinch of salt and pepper and slice to serve.
Decorate and present with sliced chicken in the middle of the plate and dress with some chive oil balsamic vinegar and chopped cherry tomato.
Artisan Chocolate producer’s Karina and Tommy Corrigan of Ballyshiel Chocolates
Demonstrate two desserts.
Dulce de Leche Crème Caramel
6 to 8 Servings
400 ml milk
200g Ballyshiel Dulce de Leche
1 slice of bread
For the Caramel
150g caster sugar
For the Dulce de Leche cream
100g Ballyshiel Dulce de Leche
200ml Whipped Cream
1. To make the caramel, put all the sugar in the pan and heat gently , stirring often, until the sugar has dissolved and turned into a rich caramel colour. Cover the sides of an 18cm cake tin and set aside.
2. Preheat the oven to 190oC.
3. To make the crème caramel, mix the Dulce de Leche together with the milk in a bowl. Add the slice of bread broken into pieces and leave to soak.
4. Meanwhile, in a separate bowl whisk the eggs and add it to the mixture. Pour into the prepared tin and bake in Bain-Marie for 35 minutes in a pre-heated oven. Leave to cool.
5. Place in the fridge for at least 5 hours before de-mould.
6. To make the dule de leche cream, fold the Dulce de Leche and whipped cream together creating a marble effect.
7. Serve the Dulce de Leche Crème Caramel with a generous portion of Ducle de Leche cream.
8 to 10 Servings
300g Ballyshiel Dulce de Leche
300ml Whipped Cream
3 medium size bananas, sliced.
1 medium size banana, mashed.
A little lemon juice.
Grated chocolate and crushed walnuts to decorate.
For the base
250g digestive biscuits, crushed.
1. To make the base melt the butter in a pan over a low heat and mix together with the crushed digestive biscuits until well combined.
2. Press the mixture into a 20cm removable-base tin to form an even base. Cover and chill for 20 minutes.
3. To make the filling, mash up 1 banana with a few drops of lemon juice and fold together with ¾ part of the cream previously whipped. Set aside.
4. Spread the Ballyshiel Dulce de Leche over the biscuit base.
5. Sprinkle the banana slices with lemon juice and arrange in circle on top of the Dulce de Leche.
6. Fold ¾ parts of the whipped cream together with the mashed banana previously sprinkled with lemon juice. Spread on top of the sliced bananas. Cover with the rest of the whipped cream.
7. Sprinkle with grated chocolate and crushed walnuts.
Thank you to all who atteDemo 3 by Lynda Mc Farland
Super-Nourishing Left-Over Chicken and Veg Soup:
– a lovely combination of good fats, carbohydrates and protein.
1 tbsp coconut oil / butter
1 onion, chopped
2 cloves of garlic, chopped
1″ piece root ginger, peeled and chopped
3 carrots, sliced
2 parsnips, sliced
2 medium potatoes, chopped
1 litre chicken stock (made from roast chicken carcass)
100g cooked chicken, chopped
Sea-salt & black pepper
Splash of cream
1. Heat the oil in a large saucepan, saute the onion, garlic and ginger.
2. Add in the all the veg and saute with the lid on for 5 minutes, this will allow the veg to pick up all the lovely flavours.
3. Next add in the stock and bring to the boil; reduce heat and simmer until veg are cooked.
4. Finally add in the chicken and blend to a smooth soup; season and add a little cream. Enjoy as a snack or a light lunch with some good bread
Recipes as promised from our Healthy Eating Demo on Monday eve.
3 sticks of celery
1 green apple
Handful of sweet kale / baby leaves / spinach
1 very ripe banana
1 cup of frozen berries
1 ripe pear/mango
1-3 handful of spinach
1 cup walnuts
8-10 dates pitted and chopped
1/3 cup of cacao powder
½ teaspoon of fine rock salt (Himalayan)
½ teaspoon of vanilla extract.
SPINACH AND AVOCADO SALAD
Bunch of spinach washed and cut finely
125g tomato die seeded and diced
1 avocado chopped into small chunks.
2 tablespoons of olive oil
1 dessert spoon lemon juice
1 teaspoon sea salt
1 teaspoon cayenne pepper (optional)
Toss all of the ingredients into a bowl “massage” and squeeze gently as you mix to “wilt” the spinach and cream the avocado. You can substitute Kale or Chad for the spinach.
3 medium carrots cut into Julienne strips
1 fennel bulb Ditto
1 small head of broccoli broken into florets
A little red cabbage. Shredded
1 red onion cut into rings
Small bunch of fresh parsley, chopped
2 medium red apples cut into julienne strips
4 dessert spoons of olive oil
2 dessert spoons lemon juice
½ grated ginger
1 clove of Irish garlic minced
Blend all of these ingredients and leave to marinade for an hour.
GOOD LOOKING SCONES
400 g Oatmeal flour
1 lb Self-raising flour
4 oz butter or Flora margarine
1/4 PT Fresh milk or enough to make moist dough
Golden sultanas may be added
Rub the butter into the flour until it resembles breadcrumbs
add the sugar to the flour and mix lightly
Add the milk to the eggs and pour into the centre mix from the inside out, add milk as you may feel appropriate.
Toss out onto a floured surface and cut using a round cutter.
Bake at 160-180 degrees C
20 – 25 mins
DEMO 1 by Donal Egan
Pea and Mint Soup
400g of frozen pea’s
1x diced potato
1x clove of garlic
1 xLitre of chicken stock
20ml of cream
1x handfull of freshly chopped mint
or a teaspoon of concentrated.
Heat up a small pot and add a drizzle of olive oil
Add your diced shallot, diced potato and chopped garlic
Gradually stirring until they start to swet without colour
Then add a litre of chicken and bring to the boil
Once it has reached boiling point turn down the heat and
leave to simmer for a few min’s then add your frozen pea’s
Immediately start to blend your frozen peas into the chicken
stock until it’s a smooth texture add your mint and stir for a few
min’s while adding your fresh or concentrated mint.
Finally add your cream and season with a pinch of salt and pepper.
Poached Fillet of Cod in a Winter Vegetable Broth
1x 125g of Cod fillet
1x diced tomato
1x diced shallot/onion
5x florets of Broccoli
1x small diced baby potato
1 small diced carrot
½ pint of fish stock
2x sticks of celery chopped
100g of pearl barley
50ml of fresh cream
Pinch of fresh or dried dill/ Salt and pepper
Add 1 litre of water and 1 litre of chicken stock to a wok pan
Add your pearl barley and cook for about 40-45 mins on a high heat
Once you are satisfied that the texture is right(soft) strain the chicken
stock into a jug and leave to cool this a great tonic specially if you have
Kidney problems, place the pearl barley into a small bowl and leave a side
Give your wok pan a wipe of a damp cloth and put on a high heat
gently add your fish stock and bring to the boil, place a strainer or flour sieve in
the wok pan and add your diced vegetable and broccoli florets and cook for about
6-8mins then strain and add to the left a-side pearl barley.
Once your stock has started boiling again you can add your cod fillet to the sieve in the
Wok pan if you don’t have a wok pan it’s ok to use a small 5litre pot it’s just that the non stick
Wok pan is easy to clean.
Poach your cod in the stock for about 6-8mins preferably 8mins if you like it well cooked
strain off your cod fillet from the stock reduce your for another 3-4 min’s and add your pearl
barley , diced veg you can then add your dill and cream and simmer for a few min’s before serving
in a large pasta/stew bowl and then add your fillet on top+ spoon any left over stock on top of the fish.