Hello I’m Grainne McGarvey and welcome to my column which spots local hidden gems from the world of beauty, health, fashion, tourism and hospitality. I will have my ear to the ground (quite literally) to keep you up to date about the new or interesting products and services from our neck of the woods. If you know one – get in touch on twitter @grainnemcgarvey or at www.pulseprni.com
G Spots! Tasty Recipes Made Simple
To coin a well-known local phrase, I have been eating rings round me of late and think a few nights in front of the TV is required. With this in mind, I have decided to do a bit of home cooking this week and see how easy it is to follow simple (ish) recipes. Unfortunately I’m not really one for sticking to a set cooking plan, more of a fire the ingredients in the pan and see how it goes – so I thought this would be an interesting experiment to see if I could be a good culinary student.
If you read G Spots! last week you may have noticed I mentioned the yummy Harnett’s Hemp Focaccia bread that the very talented Joery Castel made for me in his restaurant, The Boat House. He was sporting enough to give me the recipe for it and another suggestion with Harnett’s rapeseed oil, after I told him I used both oils for cooking.
For the main and dessert I got a few ideas from my favourite North Coast based chef and a hidden gem herself, Paula McIntyre. I have met Paula over the years at different events and cookery roadshows and can’t help but be impressed by her warm and welcoming nature and her unique spin on traditional cuisine.
Her slot on BBC’s Saturday Magazine programme is full of ideas and I like the fact that she can make cooking on radio sound interesting even when you can’t see what she’s making. The main she suggested would be great for a cold evening, and as this month has been referred to as “Augtober” I’m sure this will warm me from the inside out.
So I hope you like the suggestion of –
Ø Appetiser – Hemp Foccacia Bread
Ø Starter – Roast beef and blue cheese baguette
Ø Main – Mustard Crusted Cloughbane Brisket
Ø Dessert – Lemon & Ginger Crunch Pie
If you make them, I would love to hear how they turned out. If I get a few good pictures, I’ll set up a ‘Recipe hall of fame’ in the next few weeks.
Enjoy and good luck!
· 150g Plain flour
· 10g Fresh yeast
· 175g Water
Make a sponge by mixing the flour, water and yeast with a whisk, cover with cling wrap and leave in the fridge overnight.
· 300g pasta flour
· 300g plain flour
· 10g yeast
· 17g salt
· 40g Harnett’s hemp oil
· 175g water 36oc
· 175g milk 36oc
· extra Hemp oil for greasing
· 1 tablespoon crushed hemp seeds
· 1 teaspoon coarse sea salt
Disolve the yeast in the water and milk, add to the rest of the ingredients including she sponge and knead for 15 minutes. Place in a warm place to proof. Once it has doubled in size knock all the air out of it and place in a baking tray that has been brushed generously with hemp oil. Brush more hemp oil over the top and sprinkle with hemp seeds (optional). Cover with cling wrap and proof again. Meanwhile preheat the oven to 200oc. once the dough has doubled in size again remove the cling wrap, and bake in the oven for 50 minutes
· 4 freshly baked baguettes
· 12 slices roast beef (a good way to use leftover Sunday roast)
· 10 ripe baby tomatoes
· 1 teaspoon Harnett’s rapeseed oil
· Handful fresh wild rocket
· Sprinkle pumpkin seeds
Harnett’s Hemp Oil & Blue Cheese Crème
· 40g pumpkin seeds
· 80g warm milk 36oc
· 5ml whitewine vinegar
· 50g crozier blue cheese, crumbled and at room temperature
· 50g Harnett’s hemp oil
· 50g grapeseed oil
In a powerfull jug blender powder up the pumpkin seeds, add the milk, vinegar and blue cheese and combine at high speed. Slowly add the oils in little drips until it resembles mayonaise. Season with salt and reserve in a closed tub, if you won’t use it right away keep it in the fridge for up to four days.
Preheat the oven to 120oc. Slice the tomatoes in half and fry quickly in a bit of Harnett’s rapeseed oil. Warm the beef up in the oven for five or six minutes. Slice the baguettes in half and spread a layer of the hemp and blue cheese crème on each side. Place a few wild rocket leaves on the bottom part of the baguette and place a layer the beef on top, finish of with the roasted tomatoes, a few dots of the crème, a sprinkle of pumpkin seeds and the top half of the baguette.
· 1kg piece of brisket
· 2 onions, peeled and chopped
· 2 cloves garlic, chopped
· 1 tablespoon oil
· 500ml beef stock
· Salt to season
Set oven to 180oc. Heat the oil in a large frying pan until smoking hot. Season the brisket and seal on both sides for 1 minute each side. Transfer to a roasting tray. Fry the onions and garlic in the pan until golden and add the stock. Bring to the boil, pour over the brisket, cover with foil and cook in the oven until fork tender – about 2 hours. Remove the brisket from the oven. Blend the juices to make a sauce.
· 300g peeled, finely chopped onions
· 35g butter
· 100g breadcrumbs
· 2 tablespoons wholegrain mustard
· 1 egg
Cook the onion in the butter until soft and golden, over a medium heat. Cool and then mix in the other ingredients. Roll into a sausage shape, and then roll into a rectangle in between 2 pieces of parchment paper. Press around the top of the brisket. Return the brisket to the oven and bake for 15 minutes at 180oc. Slice and serve.
Ginger biscuit base
· 200g crushed ginger nuts
· 100g melted butter
Melt the butter and mix in the biscuits. Press into a lightly buttered pie dish, pressing up the sides. Bake in a 180oc preheated oven for 8 minutes. Cool
· 1 tin condensed milk
· zest and juice of 2 lemons plus extra zest for the top
· 400ml double cream
Place the condensed milk in bowl and add the lemon zest and juice. Mix and then whisk in the cream. Pour into the base – it will be runny so dont panic! Place in fridge to chill for at least 4 hours. Grate fresh lemon or lime zest on top to finish and serve.
Citrus Posset with Apricot Shortcake
· Juice and zest of lime, pink grapefruit, lemons – 175ml in total
· 125g castor sugar
· 400ml double cream
Place the sugar and cream in a pan and simmer until the sugar dissolves. Add the citrus juice and zest and remove from heat. Cool and pour into glasses. Place in fridge to set for at least 4 hours. Top posset with berries or orange segments and serve some of the shortcake on the side.
· 225g chopped butter
· 1 teaspoon vanilla extract
· 250g plain flour
· 115g castor sugar
· 85g cornflour
· 75g chopped dried apricots
Line a baking tray with parchment and set the oven to 180oc. Melt the butter in a pan with the vanilla. Mix in the remaining ingredients and press into the tray. Fork over the top to even out. Bake for 20 minutes or until golden. Cool and slice into rectangles.