It’s that time of year when we are in Christmas mode shooting our special festive shows for RTÉ. We love making the programmes. As always, a big thank you to Bord Bia and my producer, David Hare, and our great crew for making it such an enjoyable experience.
We film the food sections in the cookery school. That works well because we have a kitchen adjacent to the main cookery areas. When we were building it, we made sure that there was enough room for cameras and lights, so it’s a good setup.
For those parts of the show, I am very much at home. Then we do the pieces that we change a little each year. This time last year, we were in the wonderful Cashel Palace Hotel in Tipperary and had a fabulous time. This year, we have another great base and will be doing some filming in No.1 Pery Square, Limerick, which is just by the People’s Park in the Georgian Quarter of the Treaty City. This beautiful establishment was recently recognised with a Michelin Key, and I am looking forward to a wonderful few days.
There is a lot to see in Limerick, and I look forward to visiting the nearby St Mary’s Cathedral, which I believe is the oldest cathedral along the entire Wild Atlantic Way. Another treat will be a visit to the famous Limerick Milk Market. I am a great lover of visiting local markets, no matter where I am, because you always find something to surprise you.
For this week’s recipes I am focusing on homemade treats. I love the tradition of baking and bringing some edible gifts with you when visiting.
Here are some ideas that have stood the test of time and will definitely be appreciated over the festive season. All can be made ahead in batches, so with a little effort there will be lots of appreciation in return.
Bake someone happy
My aunty Maureen has always arrived to our house with Christmas cake for as long as I can remember. It is definitely the best Christmas cake on the planet and always something to look forward to every year.
The truffles will make wonderful gifts if you don’t eat them beforehand. The key is to get the best chocolate. It is a basic truffle recipe, and you can experiment and vary the flavours. If you do not want to use alcohol, then orange zest works well instead of the crème de menthe. Over the years, I have used Coole Swan liqueur, vanilla extract or different spices. Cinnamon is also very tasty.
You might try different coatings such as grated chocolate or finely chopped pistachio nuts or toasted almonds.
The grape chutney keeps very well, and it is that bit different from what you’d buy in the shops. It is ideal for sandwiches with meat leftovers around Christmas. Again, you can leave out the alcohol and use some good-quality Irish apple juice. And when buying spices, always buy small quantities and buy regularly so that they will be fresher. This chutney makes a great present for a friend or neighbour too.
The oat and cranberry cookies are from a recipe given to me by the wonderful Mary Flahavan one time I was visiting the business in Kilmacthomas, Co Waterford. She was an amazing baker. I tasted them, and I just remember saying “wow”, and Mary kindly gave me the recipe there and then. We serve these in the restaurant with our cheese courses. And make sure you get Flahavan’s porridge oats.
The dried cranberries could be replaced with raisins or chopped dried apricots. Once you have added the flour, bring the cookie dough together using as few stirs as possible so that the dough doesn’t get too tough.
And as I said, all of these recipes can be made well ahead to spread out the Christmas preparations. They are also ideal for young people taking their first baking steps.
Oat and cranberry cookies
Ingredients: Makes 10
100g butter, softened
100g light brown sugar
1 egg
2 tsp vanilla extract
130g porridge oats
75g dried cranberries
50g self-raising flour
½ tsp ground cinnamon
Method
1. Preheat the oven to 180°C (350°F/gas mark 4). Line two baking sheets with non-stick baking paper.
2. Cream the butter and sugar in a large bowl with a wooden spoon. Beat in the egg and vanilla, then stir in the oats, cranberries, flour and cinnamon.
3. Divide the cookie dough into 10 blobs (each about 50g) placing them on the prepared baking sheets as you go, leaving space for them to spread out.
4. Bake in the oven for 8-10 minutes. Pull them out of the oven before they are firm – you want them to come out just slightly underbaked so they are still be chewy.
5. Remove from the oven and leave to cool a little before serving.
Mint chocolate truffles.
Ingredients: Makes 30
120ml cream
1 tbsp chopped fresh mint
1 tbsp crème de menthe
225g plain chocolate (at least 70% cocoa solids), broken into squares
For the coating
50g plain chocolate (at least 70% cocoa solids), broken into squares
25g good-quality cocoa powder
Method
1. Put the cream in a small pan with the mint and crème de menthe. Bring to the boil, then remove from the heat and allow to cool. Set aside for 1 hour to allow the flavours to infuse.
2. Pour the infused cream through a fine sieve into a small clean pan and bring to the boil. Reduce the heat, then whisk in the chocolate until smooth and melted. Put in a bowl, cover with cling film and leave to cool in the fridge for 2–3 hours, until the mixture is cold and set.
3. Remove the bowl from the fridge about 30 minutes before you intend to finish the truffles. Scoop into 30 even-sized balls – a large melon baller works best for this. Make sure to dip the melon baller in hot water between each scoop.
Arrange on a baking sheet lined with non-stick baking paper. Wearing clean rubber gloves and with cold hands, roll the balls into slightly more rounded shapes. Chill while preparing the final stage.
4. To make the coating, melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave, then leave to cool a little. Sift the cocoa into a small bowl. Again, wearing clean rubber gloves, dip the tips of your fingers in the melted chocolate and rub it all over a truffle to lightly coat.
5. Toss in the cocoa powder until completely coated, then arrange on a clean baking sheet lined with non-stick baking paper. Repeat until all the truffles are coated, cover with cling film and chill.
6. Pop the chocolate truffles into gift boxes or bags with tissue paper, tie with ribbon and share them. These will keep happily in the fridge for up to two weeks. To serve, arrange the truffles on a plate or platter.
Grape chutney.
Ingredients:
Makes about 4 X 450ml Kilner jars
5 Granny Smith apples, peeled, cored, diced
150ml balsamic vinegar
150ml brandy (preferably Cognac)
1 onion, finely chopped
1kg white seedless grapes
175g Demerara sugar
1 tsp mixed spice
1 tsp ground cinnamon
½ tsp ground ginger
A good pinch of sea salt
Method
1. Put the apples in a large heavy-based pan with the vinegar and brandy and cook for 30 minutes over a low heat. Stir in the onion, grapes, sugar, spices and salt and continue to simmer for 1½ hours, stirring occasionally, until the mixture is thick and pulpy.
2. Leave to cool slightly, then spoon into 4x450 ml warm, sterilised Kilner jars and seal.
3. Store in a cool, dark place for up to three months or until needed. Once open, keep in the fridge and use as required.
It’s that time of year when we are in Christmas mode shooting our special festive shows for RTÉ. We love making the programmes. As always, a big thank you to Bord Bia and my producer, David Hare, and our great crew for making it such an enjoyable experience.
We film the food sections in the cookery school. That works well because we have a kitchen adjacent to the main cookery areas. When we were building it, we made sure that there was enough room for cameras and lights, so it’s a good setup.
For those parts of the show, I am very much at home. Then we do the pieces that we change a little each year. This time last year, we were in the wonderful Cashel Palace Hotel in Tipperary and had a fabulous time. This year, we have another great base and will be doing some filming in No.1 Pery Square, Limerick, which is just by the People’s Park in the Georgian Quarter of the Treaty City. This beautiful establishment was recently recognised with a Michelin Key, and I am looking forward to a wonderful few days.
There is a lot to see in Limerick, and I look forward to visiting the nearby St Mary’s Cathedral, which I believe is the oldest cathedral along the entire Wild Atlantic Way. Another treat will be a visit to the famous Limerick Milk Market. I am a great lover of visiting local markets, no matter where I am, because you always find something to surprise you.
For this week’s recipes I am focusing on homemade treats. I love the tradition of baking and bringing some edible gifts with you when visiting.
Here are some ideas that have stood the test of time and will definitely be appreciated over the festive season. All can be made ahead in batches, so with a little effort there will be lots of appreciation in return.
Bake someone happy
My aunty Maureen has always arrived to our house with Christmas cake for as long as I can remember. It is definitely the best Christmas cake on the planet and always something to look forward to every year.
The truffles will make wonderful gifts if you don’t eat them beforehand. The key is to get the best chocolate. It is a basic truffle recipe, and you can experiment and vary the flavours. If you do not want to use alcohol, then orange zest works well instead of the crème de menthe. Over the years, I have used Coole Swan liqueur, vanilla extract or different spices. Cinnamon is also very tasty.
You might try different coatings such as grated chocolate or finely chopped pistachio nuts or toasted almonds.
The grape chutney keeps very well, and it is that bit different from what you’d buy in the shops. It is ideal for sandwiches with meat leftovers around Christmas. Again, you can leave out the alcohol and use some good-quality Irish apple juice. And when buying spices, always buy small quantities and buy regularly so that they will be fresher. This chutney makes a great present for a friend or neighbour too.
The oat and cranberry cookies are from a recipe given to me by the wonderful Mary Flahavan one time I was visiting the business in Kilmacthomas, Co Waterford. She was an amazing baker. I tasted them, and I just remember saying “wow”, and Mary kindly gave me the recipe there and then. We serve these in the restaurant with our cheese courses. And make sure you get Flahavan’s porridge oats.
The dried cranberries could be replaced with raisins or chopped dried apricots. Once you have added the flour, bring the cookie dough together using as few stirs as possible so that the dough doesn’t get too tough.
And as I said, all of these recipes can be made well ahead to spread out the Christmas preparations. They are also ideal for young people taking their first baking steps.
Oat and cranberry cookies
Ingredients: Makes 10
100g butter, softened
100g light brown sugar
1 egg
2 tsp vanilla extract
130g porridge oats
75g dried cranberries
50g self-raising flour
½ tsp ground cinnamon
Method
1. Preheat the oven to 180°C (350°F/gas mark 4). Line two baking sheets with non-stick baking paper.
2. Cream the butter and sugar in a large bowl with a wooden spoon. Beat in the egg and vanilla, then stir in the oats, cranberries, flour and cinnamon.
3. Divide the cookie dough into 10 blobs (each about 50g) placing them on the prepared baking sheets as you go, leaving space for them to spread out.
4. Bake in the oven for 8-10 minutes. Pull them out of the oven before they are firm – you want them to come out just slightly underbaked so they are still be chewy.
5. Remove from the oven and leave to cool a little before serving.
Mint chocolate truffles.
Ingredients: Makes 30
120ml cream
1 tbsp chopped fresh mint
1 tbsp crème de menthe
225g plain chocolate (at least 70% cocoa solids), broken into squares
For the coating
50g plain chocolate (at least 70% cocoa solids), broken into squares
25g good-quality cocoa powder
Method
1. Put the cream in a small pan with the mint and crème de menthe. Bring to the boil, then remove from the heat and allow to cool. Set aside for 1 hour to allow the flavours to infuse.
2. Pour the infused cream through a fine sieve into a small clean pan and bring to the boil. Reduce the heat, then whisk in the chocolate until smooth and melted. Put in a bowl, cover with cling film and leave to cool in the fridge for 2–3 hours, until the mixture is cold and set.
3. Remove the bowl from the fridge about 30 minutes before you intend to finish the truffles. Scoop into 30 even-sized balls – a large melon baller works best for this. Make sure to dip the melon baller in hot water between each scoop.
Arrange on a baking sheet lined with non-stick baking paper. Wearing clean rubber gloves and with cold hands, roll the balls into slightly more rounded shapes. Chill while preparing the final stage.
4. To make the coating, melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave, then leave to cool a little. Sift the cocoa into a small bowl. Again, wearing clean rubber gloves, dip the tips of your fingers in the melted chocolate and rub it all over a truffle to lightly coat.
5. Toss in the cocoa powder until completely coated, then arrange on a clean baking sheet lined with non-stick baking paper. Repeat until all the truffles are coated, cover with cling film and chill.
6. Pop the chocolate truffles into gift boxes or bags with tissue paper, tie with ribbon and share them. These will keep happily in the fridge for up to two weeks. To serve, arrange the truffles on a plate or platter.
Grape chutney.
Ingredients:
Makes about 4 X 450ml Kilner jars
5 Granny Smith apples, peeled, cored, diced
150ml balsamic vinegar
150ml brandy (preferably Cognac)
1 onion, finely chopped
1kg white seedless grapes
175g Demerara sugar
1 tsp mixed spice
1 tsp ground cinnamon
½ tsp ground ginger
A good pinch of sea salt
Method
1. Put the apples in a large heavy-based pan with the vinegar and brandy and cook for 30 minutes over a low heat. Stir in the onion, grapes, sugar, spices and salt and continue to simmer for 1½ hours, stirring occasionally, until the mixture is thick and pulpy.
2. Leave to cool slightly, then spoon into 4x450 ml warm, sterilised Kilner jars and seal.
3. Store in a cool, dark place for up to three months or until needed. Once open, keep in the fridge and use as required.
SHARING OPTIONS