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Archive for September, 2010

Nigella’s new tv series to support her new cookbook “Kitchen” is due to air on BBC2 starting Thursday 30th September at 8pm! whooo

I’m so excited to see that Nigella is coming to Dublin, she’s signing copies of her new book in Dubray Book Store on Grafton St on 23rd October at 12 noon. I have purchased the book Kitchen already, was browsing when I came back from hols, spotted it & of course had to buy it even tho the credit card is maxed out!! opps.. I have already been flicking through & went straight into M&S to buy ingredients for the Spring Chicken for a cold, wet autumn evening, it was wonderfully sweet with leek, petit pois, chicken tighs & a can of cider!

At the start of her new book, Nigella talks throgh essential equipment for any household kitchen & also those gadgets that everyone at some point is roped into buying – even Nigella (can’t believe she actually bought a bread maker!) Her honesty & opionions on certain types of pots, pans & casseroles are definitely worth taking into account. The fact that she actually still has her mum’s enamelled cast iron ware from her wedding in 1956 says a lot about an  investment in good equipment, it will definitely last a life time!

The book is broken into meal occassions “Hurry up, I’m hungry” what a great name for a chapter!, “At the table” and “the bone collection” which sounds like a thriller!

It is quiet a bulky book, with plenty of recipes for any family, it is different to her other books, she still has a lot of emphasis on sweets & puddings however there is also a influence of Nigella Express & Feast in this book it seems to hav a bit of everything in it, which isn’t a bad thing but maybe a little difficult from reader’s point of view as to where to look for sweet or savoury dishes!

Available at any good bookstore for approx €20-24…

Happy Cooking

Vick xx

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I went to do my grocery shopping this evening not knowing what to have for dinner… decisions, decisions… I then decided that I might try to make creamed sweetcorn which I tasted in Dillingers Restaurant a few months back, then decided that maybe stuffed chicken would be nice.

Ingredients:

2 Chicken Breasts

Breadcrumbs

Basil Pesto

Sundried tomatoes

Parma Ham

Frozen Sweetcorn

Vegetable Stock

Cream

Knob Butter

Method:

Mixed some basil pesto with a little handful of breadcrumbs, and sundried tomatoes

Stuff the chicken breast , then wrap the chicken breast in parma ham.

Roast in pre-heated oven at 180C for about 30 mins

In the meantime, boil some stock & water & add approx two handfuls of frozen sweetcorn.

When corn is cooked, drain well

Add a knob of butter to the corn & a drop of cream, then whiz with a hand blender. Season with Salt & Pepper.

Then enjoy with a glass of Pinot Grigot!!

Enjoy Vick xx

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After looking at last week’s weather reports for the weekend we were a bit apprehensive whether to wear wellies & rain jackets as we set off Saturday morning to East Cork. However, it turned out to be amazing day of sunshine to add to lovely afternoon at the Midleton Festival of Food 2010. Midleton is a well-known town in East Cork for its Jameson Whiskey Distillery, Ballymaloe Cookery School & Ballycotton Seafood all in the surrounding area. The Farmers Market in Market Green outside Supervalu in Midleton is definitely one of the best in Ireland with a great selection of Seafood from Frank Henderson to Ballycotton Seafood, Organic Pork & Bacon & of course the tasty O’Flynns Sausages, Breads from Arbutus Breads to Gluten Free Treats and also of course Ballymaloe stall with fresh veg, jams & chutneys and Darina also shows up a few weekends to serve you herself!

The Festival of Food ran from the Farmers Market participants set up in the Market Green all the way down the main street of the town with many food, drinks & even craft stalls embrassing atmosphere of the day.

Selection of Cheese from On the Pigs Back

Chutneys & Sauces from Tastefully Yours

Yummy Cakes from Bite Sized

Selection of Fresh Squash

Cully & Sully

Ballycotton Seafood -note Shark’s Tale…and next picture of Sharks head! what a monster…

I’m really looking forward to eating my cheese, indian spices, apple juice & the sourdough bread is a distant memory!

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I would like to wish Elaine Walsh a big Congratulations on the inaugural CookBook Club last night with celebrity chef Paul Flynn, of the Tannery Restaurant Dungarvan. It was a wonderful evening, everyone was welcomed personally by Elaine to Town Bar and Grill, the food was fantastic and the atmosphere was buzzing. Elaine had a quick question & answers session with Paul, then we all enjoyed our 3 course meal & complimentary glass of wine.

Paul has won numerous awards including Chef of the Year, Best Restaurant & Cookery school of the year. Paul has also written two cookbooks, The Tannery, An adventure with food his first book which has been reprinted, and Second Helpings. The recipes which Paul choose to cook for the CookBook Club were from his first book and a fantastic choice for the stormy, wet evening, with wonderful hearty food.

There was a fantastic choice on the menu :

Starters:  Cream of Turnip, saffron & almond soup, Crab Creme Brulee and Terrine of ham hock with prunes, sage & onion.

Mains: Bouillabaisse of hake, mussels and chorizo, Braised lamb shank with cumin, chickpeas & dates,and Grape & parmesan Risotto

 Desserts: Rum & raisin pannocotta with figs, Coffee & cardamon creme brulee, and Croustade of crozier blue with poached pears

Crab Creme Brulee – beautifully creamy texture with wonderful light crab flavour

Braised Lamb Shank with cumin, chickpeas & dates, this was wonderfully cooked & melt in the mouth, it feel completely off the bone, the flavour of the cumin was fantastic, definitely one I will be cooking to impress guests at my next dinner party!!

Poached Pear with croustade of crozier, wonderful combination the sweet & savoury -yummy..

It was a wonderful evening and definitely an event that no foodie should miss! Next month is Catherine Fulvio, Ballyknocken House.

For details of upcoming events contact The CookBook Club on Facebook or http://thecookbookclub.ie/

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