Tadhg & Aoife’s

Cookbook of Lurve

Originally published 1st October 2010

Recipes copyright of Tadhg & Aoife’s family and friends:

Thanks to Cian for wrangling the Hamill crowd, Fiona for getting the Hen’s on board, Declan for muster-ing the Grennans, and to Margaret and Fiachra for photohunting.

Layout courtesy of Sorcha Herlihy Enterprises Inc.

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Contents....

Introduction from the Author iv

Soups & Sauces 01

Filling food 09

BBQ style Food 33

Seafood Ahoy! 55

cool but sweet 65

Baked delights 75

Cakes a go-go :) 91

Cocktails & Dreams 107

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Aisling’s Chocolate Chunk Cookies ........84Angela McCabe’s Cookie dessert ...........66Anne O’Connor’s Thai Chicken ................12Aunt Frances’ Bellini ...............................110Aunt Frances’ Eden Smokies .................. 56Barry Grennan’s Salsa ............................. 36Bebe’s Asado from Maldonado ..............48Bernadette’s New York Lamb .................. 26Bob’s Special Cocktail ............................108Carla & Damien’s Nutroast ...................... 28Carole & Carmel’s Kiwi favourites ..........58Chef Claude’s Maryland Crabcakes ....... 57Cian’s Butterflied BBQ leg of lamb ......... 51Cian’s Pancakes ........................................ 75Clara’s Eton Mess .....................................68Clara’s Leek & potato Soup ..................... 02Clara’s Tarragon Chicken ......................... 16Cliodhna’s Carrot & Coriander soup .......06Cliodhna’s Going Away cake ....................90Cliodhna’s Rolo cake ..............................100Declan Grennan’s Lemon Bites ..............80Doireann’s Rissotto .................................. 14Enda’s Leek Soup ..................................... 02Enda’s Raspberry Cheesecake ................71Finola’s Delight .......................................... 81Fiona Murray’s Chocolate Cake ............102Fiona’s Raspberry & Almond cake ......... 98Fiona Thornton’s Flapjacks ......................85Fr. Eamon Traenor’s Christmas Cake ..... 97Gaughran’s Bread .....................................86Gordon’s Iranian Dessert Delight ...........66Grainne & Shane’s Chilli Con Carne ....... 27Gráinne’s Oreo Mudslide .......................108Granny Kelly’s Raspberry Jam .................83Granny Kelly’s Swiss Roll .........................83Joe & Ita’s Tonkatsu ................................. 10

John McFadden’s Tortellini alla Panna ... 22John McF’s Ultimate Carabonara ........... 31Johnny Stewart’s Sangria ......................106John O’Connell’s Pesto Chicken .............. 17Kerry’s Sexy Salsa .................................... 36Laoise’s Chocolate Cake ..........................99Margaret Grennan’s Devil’s Foodcake ... 92Mark McArdle’s Chorizo salad ................ 42Mark McG’s Crumble .................................74Mary Gaughran’s Melted Leeks .............. 20McArdle kid’s Rice Crispie Buns ............. 78Michelle K’s Almond Chicken Casserole 13Nancy’s Very Wholemeal Brownbread ... 77Naomi’s Eton Mess...................................68Niall’s Wine Recipe .................................106Paddy & Orla’s Crumpets ......................... 79Pat Grennan’s Gravy .................................04Patricia’s Crunchie Icecream ...................64Paul Coonan & Fionnuala’s Hatcake ......94Pittock Family’s Banoffi Pie ..................... 70Pittock Family’s Indonesian Chicken ......34Rachel’s Guacamole.................................05Rachel’s Soda Bread ................................86Rachel’s Special Punch ..........................110Rob McArdle’s BBQ “Chinese“ Pork ....... 47Ruan’s Oven Chicken with salad cream 20Ruan’s Steak with Oven Potatoes ..........44Seamus & Una’s Stuffed Peppers .......... 25Sean Hamill’s Tomato Sauce ..................05S&F’s Top Notch Paella ............................60Shaymo’s Famous Buffalo wings ............ 52Simon’s Turkey Curry ................................ 19Sinead Grennan’s Pinkhouse Burgers ...40Sorcha Herlihy’s Cuban Mojitos ...........112Sorcha’s No-pot Couscous Supreme .....38Sorcha’s Peanut Butter Squares ............ 76

Contributors by name

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Introduction from the AuthorHey Tadhg and Aoife!Congratulations! The two nicest people and bestest friends I could ever hope for! So, choosing a suitable gift was never going to be easy, and I’ll confess this was not only Sorcha’s idea but her craft also. As soon as I heard it though, I figured it would be the perfect gift for you guys. That said, even I was taken aback by the warmth and feeling behind so many of the contributions. I did my best to contact and pressurise as many of the close friends and family as I could (and really can’t thank Cian and Declan enough for their help) but I apologise to anyone who wasn’t asked or didn’t get to write a recipe. The other down side was that being the great ‘foodies’ that you are, I think some people may have been a little shy, although the idea of the book was simply to gather together

some memories, which I think we’ve managed pretty well.Maybe the biggest thing that has come through, from

friends especially, is how great you guys are as hosts! I know I’ve benefitted loads, (more recently waking up in beds but previously on bean bags, and in tents) but it’s clear others have too and it says something about the two of you; how generous and loving you both are, and how much fun you are to be around! I did receive quite a few party photos that I decided were best left out, there was nothing to be too ashamed of but no one photographs really well at 3 in the morning... (note: I may have left a few in, just for flavour ;)When it comes to food, I’m more about the taste than the presentation so it’s as well Sorcha is doing the design work, but reading through the book I love the sense of identity that comes through in everyone’s recipe, the little jokes and one liners that reveal so much about people’s inter-relationships and I hope when you’ve learned all the recipes off by heart that the book survives as a snapshot of people at the time of your wedding.As you know I’m a sentimental sort at the best of times, but I figure there’s no better time

for a bit of nostalgia. So from my end I’ve included one recipe from the time Tadhg and I (and others) went interrailing. It was a tough time (foodwise) lots of ham sandwiches from supermarkets put together with plastic knives, and in many ways I remember that time as the start of our friendship proper.Further bonding continued through 2nd Year at DCU, where Tadhg imparted the vital basics of survival cooking which saw me through my first year living alone (digs in 1st year had been a culinary wilderness). Aside from the cooking tips, this was the year when our mutual love of movies conceived the wonder child that was: ‘tuesday drinking’. Not the waster student non-event excuse for debauchery that it sounds like, but rather a cultural enlightening that coincided with one of world cinema’s most productive seasons, and meshed it together with Joycean odyssies familiarising ourselves with Dublin’s finest watering holes.And then Tadhg met Aoife and all was well in the world. So well, in fact, that we all organised a holiday - and then everyone pulled out. And I had my reservations, not least that I still didn’t know Aoife all that well and I made my reservations known but you guys said it wouldn’t be an issue, and people looked at me strange but you were right. And it takes a special couple and type of people to be so selfless and welcoming, and Aoife it turned out was just an awesome person! On the holiday, we bbq’d on the roof with Naomi et al and we were introduced to Mr Sangria, and we sang and danced to Frank, and we jet-skiied and it was good!After that, our friendship was pretty much sealed and though the attempt for Tadhg and

I to live together through 3rd Year DCU was a bit of a fail, we had some good times and I learned some more cooking tips: how to make perfect rice and where to get Sing Li paste and, in fact, any Asian food item. Added to that a magical evening of David Kitt appreciation (where Aoife learned not to try and keep pace) and years of other food and drink and sport and game related fun stuff. Ok, I’m rambling, but it remains to say that the John who ended up appreciating food so much that he wasn’t embarrassed to ask for a gourmet sandwich in Arnotts cheese shop was fully formed after I got my first Nigel Slater cookbook - a present from Tadhg and Aoife, and with it the confidence to adjust recipes to my own tastes and to really appreciate good simple food with fine fresh ingredients.I know there’s some great metaphor here, relating people’s appetite for life with their appetite for food, though I’m not quite sure what it is. But I think it’s something you guys share and one of the things that makes you such a great couple, a kind of laid back non-fussyness, adventurous, and enthusiastic, with just the right level of indulgence to bring big smiles all round!

Hope you have a great life together full of fun

and happiness!Hugs

John & Sorcha

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Soups & Sauces

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Enda’s Leek Soup* 2 Leeks, chopped.* 2 courgettes,diced.

* 1 and a quarter pints of hot vegetable stock

* 14 ounces of potatoes diced* 10 ounces of skimmed milk

(less frothy)* 5 and a half ounces

of frozen peas* Juice of half a lemon* Black pepper to taste

1. Fry leeks in oil for 3 mins

2. Add courgettes and 4 tbls of stock, cover and cook for 3 minutes

3. Mix in potatoes, stock and milk.

4. Bring to boil, simmer partially covered for 12 minutes

5. Add peas and cook for a further 2 minutes

6. Liquidise until smooth.

7. Add lemon juice and black pepper to taste.

Clara’s Leek & potato Soup

Lots of love Clarabella ;)xxxxxxxxxx

* 2 oz of butter* 1 Onion chopped

* 3 leeks - sliced* 8 oz of potatoes (cut in to 3/4

inch cubes)* 1 & 1/2 pints of vegetable

stock (Bullion works best) * salt and pepper

* 5 fl oz single cream to serve (swirl in with spoon)

* 2 tbls snipped fresh chives to garnish

1. Melt the butter over a medium heat, stir in the onion, leeks and pota-toes - sauté for 3 minutes (until soft but not brown)

2. Pour in the stock, bring to boil and then simmer for 15 minutes.

3. Transfer to a food processor /blender and blend until smooth. Return to washed out saucepan.

4. Heat the soup, season with salt and pepper to taste and serve in to warm bowls, swirl in the cream and garnish with a sprinkle of chives. Enjoy!!

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Pat Grennan’s Gravy

Dear Aoife and Tadhg, Shortly after Nancy and I married, gravy making became part of my Sunday dinner contribution, and later became my most sought after savoury treat. Give it a whirl sometime and let me know if you like it!

This is normally made when having leg of lamb for dinner.

Preparation: 5 minutes

* Bisto* Juice from leg of lamb* Water from vegetables

(from mushy peas, broccoli, carrots, whatever available)

1. Remove leg of lamb from pot

2. Pour away the fat (transparent) from the pot while keeping the meat juices.

3. Add vegetable water (as much as you want) and other boiling water as required

4. Mix 3 or 4 tablespoons of bisto powder (depending on how much gravy you need) in a cup with cold water. Make sure that there are no lumps.

5. Pour the mixture into the pot and stir.

6. Bring to the boil and simmer for a minute, while stirring.

If the gravy is too thin, mix more bisto and add (bringing to boil again). If the gravy is too thick, add water as desired.

Sean Hamill’s Tomato Sauce

Unfortunately i have no story to tell, except you are two of the finest people i know, fact! love sean

* denny hickory rashers* two small onions * tin of plum tomatoes * four cloves of garlic* stoned olives * fresh basil

Secret ingredient: * One heaped teaspoon of honey.

1. Chop and frazzel one pack of Denny hickory rashers.

2. Add two small chopped onions and sweat em.

3. Now put in one tin of plum tomatoes, four cloves of garlic, stoned olives and a good bit of fresh basil and bring to simmer for a short while.

4. Add secret ingredient

5. Now get out the hand blender and blend to a fine sauce and there it is, serve with fresh pasta and Parmesan cheese -- now enjoy!!

* 2 Ripe Avocados* Juice of 1 lime* 1 spring onion* 1 green chilli* 1 large clove garlic* Salt and pepper* Tabasco

1. Mash the avocados in a bowl with a fork and add the juice of the lime.

2. Finely chop the Spring onion, chilli and garlic and add to the bowl.

3. Season with salt and pepper and add lots and lots of Tabasco.

Rachel’s Guacamole I like my guacamole with a good kick :)

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Cliodhna’s Carrot & Coriander soup

For all that left over fresh coriander you have left over after a trip to the Asian market!!

* 1 tbsp vegetable oil * 1 onion, chopped

* 1 tsp ground coriander * 1 potato, chopped

* 450g carrots , peeled and chopped

* 1.2l vegetable or chicken stock * Good big handful coriander

1. Heat the oil in a large pan, add the onion, then fry for 5 mins until soft-ened. Stir in the ground coriander and potato, then cook for 1 min.

2. Add the carrots and stock, bring to the boil, then reduce the heat. Cover and cook for 20 mins until the carrots are tender.

3. Tip into food processor with the coriander. then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.

C&C’s Kiwi Curried Kumara Soup

Serves 4* 25g butters

* 2 large onions* 700-800g of kumara

* 500ml chicken or vegetable stock

* 1 big tspn curry paste (red or green)

* 1 can coconut milk* Salt and pepper

1. Peel, chop onion and cook gently with butter

2. Finely chop kumara and add to onion

3. Cook until soft.

4. Stir in curry paste and cook for a further 5 mins. Don’t burn!

5. Add stock and cook until kumara is tender

6. Cool slightly then blend until smooth. Add coconut milk, a little s&p to taste.

7. This soup does thicken on standing but you don’t want too thin

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Filling food

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Joe & Ita’s Tonkatsu

Dinner for Tadhg’s 23rd Birthday - 3 October 2004

Sushi (both homemade & from Aya)

YakitoriGyoza dumplings

TonkatsuChicken noodle soup

TempuraBeef & udon stirfry

Japan Rose riceDips

Cliodhna’s choc brownie cakeCoffee & Aoife G’s Butler’s chocs

Cian’s traditional sake ex-Japan 99Tiger beer

When Tadhg was about 2 we were on holiday in Galway and had a great time the trouble was that when Tadhg realised we were heading home he howled non stop in the back of the car. After 30 miles his mother had a brainwave!! She promised him a big bowl of Musuli as soon as we got in and he sat as quiet as a mouse for the remainder of the journey. Yes definitely very fond of his food still is our son. Best wishes Ita and Joe.

* Pork fillet, sliced generously* Salt & pepper

* Flour* Eggs, beaten

* Panko crumbs** Peanut oil (for frying)

* Bulldog Sauce or Tonkatsu Sauce for serving

*Panko is a Japanese brand name for dried white bread

crumbs, which can be bought in specialist shops.

For sauce:* 1/4 cup ketchup;

* 4 tsp rice wine* 4 tsp soy sauce;

* 4 tsp Worcestershire sauce;* 4 tsp sugar;

* 4 tsp rice wine vinegar* 4 tsp yellow mustard;

* 1/4 tsp ground allspice; * 1/8 tsp ground clove; * 1/4 tsp crushed garlic.

1. Place each pork fillet slice between two sheets of waxed paper, and pound until flattened into a thin round.

2. Trim any fat; score the edges to prevent curling.

3. Season both sides of each slice with salt and pepper.

4. Dredge the slices through the flour, then dip each into the beaten eggs.

5. Coat the slices on both sides with bread crumbs. (For a thicker breading, dip the slices again into the egg and coat again with bread crumbs.)

6. Place the breaded slices on plastic wrap-covered plate, in layers if necessary.

7. Refrigerate for 1-2 hours (this will ensure a more crispy crust).

8. In a wok or deep fryer, heat 3 cups of peanut oil until almost smoking.

9. Deep-fry the slices two or three at a time, until the meat is cooked and the breading is golden brown. Drain the slices on paper towelling.

10. To serve, arrange slices on a plate; accompany with shredded cabbage or lettuce, and drizzle over Bulldog Sauce or Tonkatsu sauce (Tonkatsu Sauce consists of all ingredients, whisked together)

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Anne O’Connor’s Thai Grilled Chicken Prepare ahead, quick to cook and serve, very

tasty. Serve with Thai fragrant rice and a watercress, cucumber and pine nut salad.

* 200g block creamed coconut* 300ml hot water

* 3-4 cloves garlic, peeled and chopped

* 2-3 fresh green chillies, de-seeded and chopped

* 1-2 teaspoons ground ginger* 3 tablespoons light soy sauce

* Grated zest and juice of 1-2 limes* 2 level tablespoons

of caster sugar* 1 packet fresh coriander

* 4-6 chicken breasts

1. Cut the creamed coconut into large chunks, pour over the hot water, and stir to dissolve.

2. Place in a blender with remain-ing ingredients (minus the chicken and a little coriander to garnish)

3. Blend mixture until well mixed, allow to cool slightly.

4. Make 3 diagonal slits across each chicken breast, then cover chicken using half the mari-nade, refrigerate for at least 30 minutes.

5. Preheat the grill to medium setting,.

6. Grill for 15 minutes, basting and turning occasionally, until cooked through.

7. While the chicken is cooking heat the remaining coconut mixture in a saucepan stirring occasionally and simmer for 2 minutes.

8. Do not boil as the mixture may separate.

9. Serve and enjoy

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Michelle K’s Almond Chicken CasseroleEnjoy cooking it Aoife and Tadhg, Michele Kelly

* 140 g uncooked long grain white rice

* 350g diced cooked chicken (5 chicken breasts)

* 60ml mayonnaise* 60ml plain yogurt* 1 (10.75 ounce) can condensed

cream of mushroom soup* 235ml chicken broth* 15 ml lemon juice* 1 chopped onion* 110g water chestnuts* 70g sliced almonds* 60g chopped celery* 40g cornflakes cereal* 115g butter, melted

1. Cook the rice.

2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

3. In a large bowl stir together the cooked rice, diced chicken (uncooked), mayonnaise, yogurt, cream of mushroom soup, and chicken broth.

4. Mix in the lemon juice, onion, water chestnuts, 35g sliced almonds, and celery.

5. Season with some ground black pepper. Transfer the mixture to the prepared baking dish.

6. In a bowl, toss the remaining 35g sliced almonds and cornflakes cereal with the melted butter. Spread evenly over the casserole.

7. Bake 35 to 45 minutes in the preheated oven, until lightly browned.

8. Note: Use extra celery instead of the water chestnuts

9. Nuts can be left out but the dish is not as nice without them

10. Use bread-crumbs instead of cornflakes as a topping

11. Leftovers can be put in the Freezer

12. Very easy dish to prepare if the rice is cooked in advance preparation time is about 15 minutes.

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Doireann’s Rissotto

This is a lovely risotto recipe, great for lining the stomach before a big night out! That is unless you have chicken wings from Marks and Spencers which, in my opinion, just go perfectly with alcohol! Slightly antisocial though for some people ;) hehe!

Serves 4* 1 onion finely chopped

* 2 cloves of garlic crushed* 1 carrot diced

* 2 sticks of celery chopped* 1 rasher of bacon (optional)

* Olive oil* 4 cups of short grain arborio

rice* 100mls dry white wine

* 1L of chicken stock simmering on stove (preferably

homemade!)* 100g parmesan cheese

* Fresh herbs - parsley, thyme, oregano

1. Sauté onions, carrot, bacon and celery on medium heat until onion is slightly clear.

2. Add garlic and sauté for 1 minute.

3. Add rice and sauté, stirring constantly until rice starts popping.

4. De-glaze the pan with the wine and stir until rice soaks up wine.

5. Add warm stock one ladle at a time, with each ladle being added once previous one has cooked off.

6. Repeat until rice is cooked, stirring all the time.

7. Add grated cheese and fresh herbs.

8. Taste and add salt if needed and pepper.

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Clara’s Tarragon Chicken

This meal is just as tasty with medallions of pork - these are to be seared on either side and then cooked at a very low heat in the juices and below recipe to ensure tenderness.

* Olive Oil (to be heated gentle in pan)

* 1 Onion Chopped* 4 Cloves of garlic

(I use more - but wont admit how much more!!!)* 4 Breast of Free Range Chicken (torn in to strips

or cut in to squares)* Fresh Tarragon

* Cream (you can use full fat if you wish - but I use Elmlea WAY better for the ole hips!!)

* Pepper and salt * Basmatti rice OR Baby potatoes

1. Add onion to the heated oil with the sliced garlic (more fla-vour) Am i being a bit dramatic with the detail?? Medium to high heat

2. Add in the 4 chicken breast pieces and cook until light golden brown. Turn heat down to medium when chicken golden

3. Slowly stir in the Elmlea - bringing it down to a low heat

4. Add a small amount of the tarragon and taste (it’s quite a strong herb so see what you think as you go)

5. Pepper & salt to taste

Basmatti rice to serve with above (it’s the fluffiest of the rice variety and it works really well with this dish)

OR

Baby potatoes roasted in the oven with olive oil ; or par boiled and then fried - it depends on you preference ;)

This tastes it’s best when slowly cooked over a 40 minute period on a very low heat - the chicken or pork is beautifully tender ;)

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John O’Connell’s Fancy(ish) Pesto Chicken This is an idea I stole from my friend Jenny.

It is quick and easy, even this souped-up version requires minimal effort. I might eat this with rice and spinach. Pure lethal

* 2 cloves of garlic* A medium onion* A good handful of mushrooms* 100g cheese* Chicken stock* White wine* 3 slices of bread* Handful of pinenuts* 2/3 chicken breasts* Good dose of fresh pesto

1. Slice garlic, onion and mushrooms and fry till soft.

2. Add white wine (decent splash) and a bit of stock.

3. Let that simmer away and put the chicken breasts in an oven proof dish.

4. Pour the mixture over the breasts and top up with stock till liquid is just covering the top of the breasts.

5. Preheat the oven to about 180 and put cheese, bread, pesto and pine nuts into a food processor and blend.

6. Spread this mixture over the top and put in the oven for 25/30 minutes.

P.S. (from Annie O’Connell).... Tadhg, I was also gonna contribute a recipe, or at least the number of a very good Chinese takeaway, but the only thing I could think to put forward was one for spaghetti bolognese, in memory of those many many Saturday evenings I spent with ye in Wellington place back in the day..... You making me laugh so much that Ita would have to throw me out on the back step, so grating on her nerves was my incessant ‘’sgiggling’’!!!..... Ah yes, those were the days!!! (“,) -- ......Annie

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Simon’s Turkey CurryHere is my recipe and a picture that symbolises Tadhg’s happy face on the big day...

* one large onion* 2 cloves of garlic* head of broccoli* 1 courgette* 1 can of coconut milk* curry powder turmeric,

cumin, paprika, cinnamon* 1 packet of turkey mince* 1 can of pineapple chunks

Prep - always a good idea!

1. Chop one large onion and 2 cloves of garlic

2. Chop some broccoli and courgette (peel off the skin first) - any veg is fine but I think these work well

3. In a bowl mix a can of coconut milk, 2 tablespoons of medium curry powder, 1 to 2 teaspoon(s) of: turmeric, cumin, paprika and the secret ingredient.. a dash of cinnamon! Be liberal with flavourings!

Method:

4. Fry one large onion and 2 cloves of garlic in some olive oil

5. Add one packet of Turkey mince - doesn’t really matter how much. Fry until meat doesn’t look raw anymore

6. Add in veg; Add in coconut milk mix.

7. Add in a can of pineapple chunks with juice (make sure its in pineapple juice and not syrup!)

8. Simmer until liquid has reduced to a sauce - 10-15 mins

Accompany with rice made with turmeric and some mint leaves for garnish!

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Ruan’s Oven Chicken with salad cream

* 1/3 Cup Salad Cream (low-fat will do)

* 1 Cup Apricot Jam* 3 Tbsp curry powder

* 1 Tsp Tumeric* 1/2 Tsp Cumin

* 1 Packet Ox-tail soup.* 1 Chicken cut into portions

1. Liberally dust your chicken (all over) with Ox-tail soup and place in glass oven dish - skin-sides up. (Messy!)

2. Combine all the other ingredients in a microwave-safe jug and microwave on high until easily pour-able.

3. Cover chicken with sauce - make sure to get all the nooks and crannies.

4. Cover with tin-foil and cook at 190 degrees for about an hour. Remove tin foil and cook for another 1/2 hour until chicken starts to caramelize.

5. Serve with rice. (spoon some of the delicious sauce over EVERYTHING).

Mary Gaughran’s Melted LeeksReceived from my nephew Ronan - the fact that I am writing a recipe is gas. I am not a good cook and only started making bread as a bet Lent 2009. I now find myself at 72 in the kitchen which I avoided like the plague unless very necessary for 35 years of marriage.

Serves 6-8* 8 medium Leeks

* 50g Butter* 2tsbs Water(if needed)

* Salt & Pepper* Chopped Parsley (optional)

1. Cut off dark green leaves from the top of the leeks. Slit the leeks about half way down the centre & wash well under cold running water. Slice into 5mm rounds.

2. Melt the butter in a saucepan. When it foams add the sliced leeks & toss gently to coat with butter. Season with salt & pepper

3. Cover with a paper lid & a close fitting saucepan lid. Reduce the heat & cook very gently for about 10-30 minutes or until soft and moist.

4. Check & stir every now and then.

Serve sprinkled with parsley(optional)

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John McFadden’s Tortellini alla Panna

Note: it doesn’t matter how hungry you are, pasta dishes don’t make great starters; especially not if you’re having an extra large pizza for a main.

Serves four to six* ½ pound pork loin,

thinly sliced* ¼ pound turkey breast,

thinly sliced* 2 ounces prosciutto

* 2 ounces Mortadella di bologna, finely sliced (If

you canít find Mortadella, substitute Bologna bought

in a delicatessen for it.)* A scant ¼ cup butter* 3 tablespoons grated

Parmigiano* A pinch of nutmeg

* Salt and pepper* 1 egg yolk

For the sauce, you will need:* 1/3 cup heavy cream

* A white truffle, washed, patted dry, and finely sliced

with a truffle slicer, or: an ounce of finely sliced

prosciutto, shredded* A scant ½ cup butter* Grated Parmigiano

Begin by making the tortellini:

1. Melt the butter in a frying pan and sauté the pork and turkey till done over a moderate flame. When the meat is cooked, remove it and mince it in a food processor, along with the mortadella and the prosciutto.

2. Put the mixture in a bowl, and mix in the cheese, the yolk, and a pinch of nutmeg. Correct the seasoning.

3. Using 2 3/4 cups of flour, 3 eggs, a pinch of salt, and a spoonful of water if necessary, make the pasta, following the instructions for home-made pasta, (or buy several sheets of fresh store-made pasta). If you make the pasta at home divide the dough into two pieces.

4. Roll one of the pieces out till it’s as thin as a coin and cut it into 1½ inch squares with a serrated pasta wheel.

5. Put a ½ teaspoon of filling on each square and fold the squares diago-nally to make triangles, tamping them well so the filling won’t come out while they’re cooking.

6. Wrap each triangle around your little finger, giving it a half twist, and stick the opposing corners together to make the tortellini.

7. Set the finished tortellini on to rest on a lightly floured surface. When you’re done with the first sheet, roll out the second and continue until the stuffing is used up.

8. Bring a pot of water to boil and add the tortellini.

In the meantime make the sauce:

9. Set the butter to melt in a deep bottomed skillet without bringing it to a boil. If you are not using the truffle, add the prosciutto to the butter.

10. Drain the tortellini when they are still quite al dente (2-3 minutes cooking) and add them to the skillet.

11. Pour the cream over the tortellini and finish cooking them over a low flame, stirring them carefully.

12. As soon as the tortellini are done, transfer them to a heated serving dish. Sprinkle them with grated cheese, the sliced truffle, if you’re using it, and serve.

Seamus & Una’s Stuffed Peppers

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Grainne & Shane’s Chilli Con CarneThis is a great dish to have to hand for your countless future family meals together, for casual evening meals with friends or as you’ve already established soakage for your guests during one of your renowned social gatherings. Wishing you both years of joyful cooking and hosting together. Gráinne and Shane

* 1 tablespoon olive oil* 225g/ 8 oz onions, finely

chopped* 900g/ 2lb ground beef mince* ½ tbsp ground black pepper* 175g/ 6 oz tomato puree* ½ tbsp finely chopped garlic* 20g/ ½ oz ground cumin seed* 25g / 1 oz plain chilli powder* 1/8 cup Dijon mustard* 1/2 tbsp sea salt* ½ tbsp dried basil* ½ tbsp dried oregano* 450g / 1 lb can of chopped plum

tomatoes, drained* ½ cup of red wine* ½ tbsp lemon juice* 1 tbsp chopped fresh dill* 1 tbsp chopped fresh parsley* 450g / 1 lb can red kidney beans* 1 small can pitted black olives

Serves approx 4 to 6

1. Heat the olive oil in a very large saucepan. Add the onions and cook over a low heat, cover, for about 10 minutes or until tender and transparent.

2. Crumble the minced beef unto the saucepan and break it up with a wooden spoon. Cook over a medium to high heat, stirring often until the meat is well browned.

3. Spoon out any excess liquid fat.

4. Lower the heat and add in the pepper, tomato puree, garlic, cumin, chilli powder, mustard, salt, basil and oregano.

5. After two or three minutes add the drained tomatoes, red wine, lemon juice, dill, parsley and kidney beans. Stir well and simmer, uncovered, for 15 to 20 minutes.

6. Taste and season as required. Add the olives, if using, simmer for another 5 minutes to heat through and serve immediately accompanied by sour cream, diced avocado, cheddar cheese or grated Parmesan.

7. Tortilla chips or some good bread are ideal to go on the side, as is a cold beer.

Bernadette’s New York Lamb

Dear Tadhg and Aoife, We got this recipe many years ago from a good friend in Manhattan. Over the intervening years it has always delivered the culinary goods. In wishing you both every joy and happiness at this most special time, we feel sure that you will find the recipe similarly reliable in the years to come.

Our wish is that it will give you, your family and friends enjoyment in equal measure, on down the years. Love and warmest good wishes from the two of us here in Stockholm. Bernadette & Donal Hamill

* Leg, rack or shoulder of lamb* ½ cup of Dijon mustard

* 2 tbsp soya sauce* 1or 2 cloves of garlic, finely

chopped* 1 tsp rosemary and thyme

* ¼ tsp fresh ginger, very finely chopped

* 2 tbsp olive oil* Juice of ¼ lemon

1. Blend mustard, soya sauce, garlic, herbs, ginger and lemon in a bowl

2. Whisk in olive oil drop-by-drop to create a creamy mixture

3. Place lamb on roasting rack and paint with mixture, reserving some for basting later on

4. Roast lamb for 20 mins at 220c, then at 180c for a further hour or so

5. Serve with roast potatoes (cooked with rosemary and garlic), peas and buttered carrots with garlic

28 29

Carla & Damien’s Fake Christmas Mushroom Nutroast

* 2 Tablespoons Olive Oil* 1 Large Onion Diced

* 2 Garlic Cloves crushed* 300g cap mushrooms/or other

finely chopped* 1&half cups/235g Brazil nuts

* 1&third cups/200g raw cashew nuts

* 1 cup /125g Grated cheddar* quarter cup/25g freshly grated

Parmesan* 1 Egg lightly beaten

* 2 tablespoons chopped fresh chives

* 1 cup/ 80g fresh wholemeal breadcrumbs

Hope you carnivores enjoy this veggie feast ;) Tadhg you actually helped me create the first ever mushroom nut roast for our first ever fake Christmas. Ah the memories ! Buzz, singstar, the name game for hours and of course the now infamous moment Tadhg ruined the Who Am I game by screaming WESLEY SNIPES!!! :) May we have many more and keep it going until we are all old and married and fat!!! Congratulations, we really hope you had a brilliant wedding celebration to start your deadly lives together!!! Love Carla and Damien

1. Preheat oven to 180C (350F/gas 4),

2. Grease and 11x21cm loaf tin and line the base with baking Paper.

3. Heat the oil in a frying pan, add the onion,garlic and mushrooms, cook over medium heat for 5 mins or until soft.

4. Transfer to large bowl and cool

5. Place brazil nuts on a baking tray in the oven for 2-3 mins, remove the tray from the oven, add the cashews return to the oven for 3-5 mins or until nuts toasted but not burnt. allow to cool slightly

6. Process the nuts in a food processer until finely chopped , be careful not to over process.

7. Combine the nuts, mushroom mixture, cheese,chives and bread crumbs. Mix well.

8. Press firmly into the loaf tin and bake for 45 mins or until firm.

9. Leave for 5 mins then turn out. Cut into slices.

10. Serve.

30 31

John McF’s Ultimate Carabonara

And so it began... This is quite literally the first dish I ever learned to cook; and boy did it serve me well through 2nd Year - thanks Tadhg. I must say despite the Good Food influence, I usually go with the Tadhg Hamill version but I thought I’d remind you of some of the options available...

Serves 2* 200g fresh pasta

(i like superquinns tagliatelle for this dish)

* 2 eggyolks* 50g guanciale

(i’ve never used this, try: McCormack’s bacon, not the smoked one)

* 2tbsp grated pecorino cheese* 40 ml fresh cream* 1tbsp grated parmesan cheese* Freshly grounded black pepper

1. Cut the bacon in thin strips or chop it finely. Heat a non-stick pan, add some drops of olive oil, and cook until crispy. Remove the strips and drain on some paper - set aside.

2. In a large bowl, beat the eggyolks with a splash of warm water (just take it from the pan where the pasta is boiling) add the cheese until you get a very creamy sauce (not too thick and not too liquid). Add the cream and some pepper, and mix.

3. Put to boil a large pan filled with water, add 1tsp coarse salt. When the water is boiling, add the pasta, only takes a few mins, keep a close eye on it and remove just before it finishes.

4. Drain the pasta (keep some of the cooking water, you never know), and pour the egg yolk cream into the saucepan. Turn the heat off but put the pan on the hob. Mix well, the pasta should be veiled with the creamy sauce (add some cooking water if the sauce feels too dense - the eggs should lightly scramble). At the end add the crispy bacon, mix again.

5. Serve with a generous amount of grounded pepper (topping with extra crispy pancetta if you wanna be real fancy).

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BBQ style Food

34 35

Pittock Family’s Indonesian ChickenAoife and Tadhg, You have the dubious honour of being our easiest house guests ever - indoor plumbing, clean beds and a warm house was all we had to do to impress!! The children still watch the Star Wars, Indiana Jones and Back to the Future films you brought, they remind us who gave them to them every time. Thanks for helping develop their taste for good films. When our DVD player breaks we’ll have to bring you back over to sort out the next one so that we can watch our European DVD’s on it!

I think I remember you enjoying this dish here. We hope to feed you both again some time in Minnesota!! Siobhan, Sean, Hannah, John, Rioghna, Fionn and a bit!!!

* 4 skinless, boneless chicken breasts (about 1&1/4 lbs)

* salt and pepper to taste* 1 tablespoon soy sauce

* 1 teaspoon honey or brown sugar

* 2 tablespoons fresh lemon juice* 1 tablespoon ground cumin

* 1/8 teaspoon cayenne pepper* 1/2 teaspoon turmeric

* 1 tablespoon ground coriander* 2 teaspoons finely

chopped garlic* 2 tablespoons olive oil

1. Cut the chicken into 1inch strips

2. Put chicken in mixing bowl, add all other ingredients, make sure all the pieces are coated well.

3. Refrigerate (for as short as 30 mins or as long as overnight)

4. We cook this on the bbq but you can fry in a pan over medium heat if you’d prefer.

36 37

Barry Grennan’s Salsa

It takes a while to chop it up but worth it in my view. Great for a few days after as well - enjoy

* 2 oz fresh pineapple* 1 medium apple

* 1 mango* 4 strawberries* 1 oz cucumber,

* 2 large tomatoes* 1 small red onion * 1 med red chilli

* 1 tbs dill * Juice of 2 limes and 1 orange

* 2 tsp Sesame oil* Salt and ground white pepper

1. Follow the instructions and it will work really well . (We sometimes double up on it.)

2. Peel and finely chop pineapple, apple and mango.

3. Finely chop strawberries & cucumber.

4. Skin and seed & finely chop tomatoes.

5. Peel onion and finely chop.

6. Seed the chilli and finely chop.

7. Add finely chopped dill, Lime Juice, Orange juice, Sesame oil, Salt and ground white pepper

Kerry’s Sexy SalsaTadhg and Aoife this will keep the spice in your relationship although it’s so yum it has been known to cause disputes over who eats it all. Enjoy.

* 3 Tomatoes* 2 onions

* At least 2 chillies (depends on how much you

want to spice things up)* 2 fresh limes

* Fresh coriander* Tortilla chips to accompany

Serves one married couple who like to dip

1. This salsa is really simple to make - basically chop all of the veg, keeping the coriander until last so it doesn’t get too soggy, and throw it into a bowl.

2. Squeeze the limes over the chopped ingredients and give it a stir.

3. Add more onions or tomatoes depending on how much you want to make or what flavour you prefer.

4. The key is chopping the veg very, very finely I don’t have a blender myself but Id say use one if you do.

5. Then accompany with some Doritos - although you have seen me demonstrate the eating of this salsa many times at various Christmas parties :)

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Sorcha’s No-pot Couscous Supreme

...possibly the simplest recipe here,what with the no-pot system, but a very firm fave of mine - hope you can both enjoy it too! John has mostly taught me the little I know of cooking, and I have it on good authority he learned from the best ;) I wish you all the best things in your marriage, lots of love and kindness, honesty and respect - and chocolate too ;)

1. First make up the dressing in a glass: lemon juice, oil, and salt and pepper to taste.

2. Place the dry couscous in a ceramic bowl. Add boiling water, salt, and a drop of the dressing, give a little stir.

3. Cover the couscous and then let it stand for about ten minutes to absorb the water.

4. While you’re waiting wash and chop the scallions and rocket. I like them kinda chunky, but they can be a bit strong - so try it finely first.

5. When it’s ready, fluff the couscous with a fork and stir in the dressing in small portions until the couscous is covered.

6. When well dressed (you may not need to use all the dressing!) finally stir in all the chopped rocket and scallions.

7. Result should be a pleasantly warm and tangy lunch, that also works well as an accompaniment to chicken done in orange juice.

For The Dressing:* 1 teaspoon salt

* 6 tablespoons fresh lemon juice,* Pepper to taste

For the couscous* ½ cup olive oil* 4½ cups water

* 3 cups couscous* 1 bunch rocket

* 5 large scallions, sliced thin

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Sinead Grennan’s Pinkhouse Burgers

To Aoife and Tadhg, Our favourite neighbours! No introduction is necessary to this, our signature dish. Fried, grilled, barbecued or baked in tomato sauce, these burgers are the business. We like them best the traditional way, with bundies and a delicious mish-mash of toppings. A glorious centre-piece for any barbeque. You’ve heard the applause and witnessed the scrums. Now the secret is yours =-)

(Recipe for 10 burgers)* 1½ lb (675g) lean minced beef

(the butcherís best)* 8oz (225g) pork sausage meat

* 2 slices of batch bread, crumbed (best zapped in a mixer)

* ½ green pepper finely chopped (better zapped)

* ½ Onion, finely chopped* 1 large garlic clove, crushed

* A good sprinkle of mixed herbs* 1oz (30g approx.) of grated cheese

* 1 egg

* 1 dessert spoon tomato puree* Salt and pepper

* Flour, for coating the burgers before cooking

* Bundies, Iceberg lettuce, sliced vine tomatoes

Other tasty additions: Avocado (mashed), blue cheese,

caramelised onions, tomato relish

Serve with potato or sweet potato wedges

1. Prepare a large flat surface by covering with a gen-erous amount of flour.

2. Place all the ingredients in a large mixing bowl and mix thoroughly with your hands and a knife.

3. Take a handful of the mixture, shape into a ball, flatten and place on the floured surface. Turn to coat each side. Note: Rather than turning to coat, it’s much better to have a sous-chef sprinkle flour onto the burgers once you’ve placed them on the floured surface. This also means that the surface doesn’t get sticky (easier to clean after).

4. Place on the George Foreman Grill and cook on High for 15 minutes. They’re also excellent barbe-cued (cooking time will be dictated by the reigning barbeque-meister)

Meatballs

5. The same mixture can be used to make meatballs. For each meatball, use about half the amount you would use for a burger and shape into a ball. Coat with flour.

6. Preheat the oven to gas mark 5, 375∞F (190∞C).

7. Brown the meatballs in a frying pan and transfer them to a casserole dish. Add a couple of jars of Lloyd Grossmanís finest sauce (our favourite is the Sweet Red Pepper). Put the cover on the dish and place in the oven.

8. Cook for 55 minutes and then another 20 with the lid off.

9. Serve with pasta and garlic bread

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4342

Mark McArdle’s Chorizo & Tomato salad

Great with barbecued or grilled meat.

* chorizo sausage * ripe tomatoes – roughly chopped

* spring onions or shallots* salt and pepper

* olive oil* sherry vinegar

* fresh flat-leaved parsley* basil

* garlic (sliced thin)

1. Fry the sliced chorizo with olive oil. Stir and leave to crisp while you prepare your tomatoes and spring onions.

2. Put them into a bowl with a pinch of salt and pepper, olive oil and a splash of vinegar. Sprinkle over the chopped parsley and basil, toss together, and leave to the side.

3. When the chorizo is getting crispy, add your sliced garlic. As soon as it starts to brown remove the pan from the heat and add a splash of vinegar to stop the cooking process. Spoon the sausage and its oil over the tomatoes.

4. Toss and serve immediately while the chorizo is still hot.

44 45

Ruan’s Suicide Oven Potatoes

* 1 Pack streaky bacon.* 9 or 10 big potatoes.* 1 Packet Onion soup.

* 220g butter (yes, really...)* 4 or 5 cloves garlic

1. Wash and dry potatoes - do not peel.

2. Start from one end and slice about 4/5ths of the way through the potato every 1cm. Like you’re making potato gratin, just not all the way.

3. Place potatoes in glass oven bowl - one layer, sliced sides up.

4. Cut bacon & garlic into tiny bits.

5. Melt butter in a bowl and stir in onion soup, bacon and garlic.

6. Pour over potatoes and cover with Tin-foil.

7. Bake for approx 1 hour, remove foil and continue baking until potatoes are soft.

8. Serve with anything.

Ruan’s Steak with Chimichurri sauce

* 1 cup flat leaf Parsley* 4 or 5 garlic cloves (more if

desired)* 1/2 cup olive oil

* 4 tbsp balsamic vinegar* Chilli flakes to taste (1tsp)

* 1 tsp oregano* Salt & pepper to taste

* Good quality aged steak

1. Finely chop the garlic and pars-ley and add to a small mixing bowl with the rest of the ingre-dients. Season to taste with salt & pepper.

2. Season your steak with salt and pepper - bear in mind that the sauce will also contain some so use sparingly. Using a table-spoon spoon enough sauce over the steak to coat sparsely. You’re looking to get the whole steak covered by the olive oil but not necessarily all the other ingredients.

3. Refrigerate steak and leave for at least 2 hours to mari-nade - leave overnight if at all possible.

4. Cover and refrigerate the rest of your sauce.

5. Before preparing make sure your steak is at room tempera-ture, same goes for the left-over sauce.

6. Barbeque/Pan fry your steak as desired (rare is best). You can add more sauce during the cooking process as basting.

7. Spoon over remaining sauce and serve.

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Kiwi Kumara & Carrot Slice

Kiwi Corn Fritters

* 400g peeled kumara* 125g peeled carrots

* 250g zucchini* 3 tbsp chopped onion* 3 cloves crushed garlic

* 1 cup grated cheese

* 1 ½ cup flour* 1 ½ tsp Baking Powder

* ½ tsp mace* ½ cup oil

* 4 eggs beaten* Salt and pepper

* 1 cup sweetcorn kernels* 4oz grated cheese

* 1/3 cup Self Raising flour* 1 tsp salt

* 2 eggs separated* Pepper

1. Grate kumara, carrot and zucchini

2. Add all other ingredients and mix

3. Pour into greased shallow dish

4. Bake at 180 for 50-55 mins

1. Mix together corn, cheese, flour, s & p and egg yolks

2. Beat egg whites til stiff and fold into mixture

3. Put in hot oil and fry both sides

Kiwi Veggie Patties* 1 large onion finely chopped

* 250g grated carrots* 2 medium zucchini grated

* 1 can chick peas * 2 tbsp peanut butter

* 2 tsp Korma curry paste (1 tsp each of ground cumin,

coriander and curry powder)* Salt to taste

* Breadcrumbs* 1 egg beaten

1. Saute the chopped onion, grated carrots & zucchini gently in a little oil

2. Add can chick peas (drained and processed until chopped not a paste)

3. Add the peanut butter, Korma curry paste, Salt to taste.

4. Add the breadcrumbs and egg and mix all together, using bread-crumbs in order to get right consistency.

5. Form into patties and roll in a little flour

6. Refrigerate for at least 30mins to firm up

7. Cook on BBQ or in a pan with a little oil

Rob McArdle’s Summer BBQ “Chinese“ Pork

* 1 Pork Fillet (about 1.5 lbs)

Marinade* 1.5 tbsp of Soya Sauce* 1 tbsp of Hoisin Sauce* 0.5 tsp of salt* 1.5 tbsp of olive oil* 1.5 tsp of sugar

1. Prep:

1. Combine marinade together. Stir the bejaysis out of it because that oil just does not want to mix wit the rest of the stuff.

2. Lash in the pork and cover it well in the marinade.

3. Leave for about 2.5 hours, turning the pork every 30 minutes.

2. Cooking:

4. Put pork on a rack in a roasting pan (so that it can get crispy all round, and not soggy on the bottom). Lash in preheated oven at 240C / 475F / Gas Mark 9. Roast for 12-15 mins turning once (and basting).

5. Take it out of the oven and stick it on the BBQ for

2-3 mins to finish it (you can leave this bit out). Take pork off and let sit for 2 minutes for juices to wander around inside the meat.

3. Sauce:

6. Put the roast pan over medium heat and put in a little soy sauce to deglaze the pan, and get the pork drippings / marinade to form a sauce.

4. Serving:

7. Cut into thin slices and drizzle some sauce over them.

8. Find a crowd of ravenous 20-somethings, and serve.

48 49

Bebe’s Asado from Maldonado

Larry eats it but is not allowed near the fire there is skill involved!!!

How to make asado the authentic way: in a wood-fired oven

A typical Uruguayan asado will be cooked in a wood fired oven, referred to as a parrillero). Cooking the asado in this kind of oven pro-vides it with a great flavor which can’t be found in an asado cooked in other kind of oven.

As an alternative, you can cook this dish over an open flame pit or on a charcoal grille, but it requires a lot of tending.

A Uruguayan asado is typically accompanied with a simple salad of fresh tomatoes and shredded lettuce served with vinegar and olive oil.

* cooking oil, * salt,

* water, * oregano,

* garlic and * asado meat.

The traditional meat used in Uruguay is a “tira de asado”,

a cut from the beef rib area about 4 inches wide. In

addition to the rib section, a traditional Uruguayan asado

will also include meat sausages called chorizos, shaped and

made like bratwurst or polish kielbasa as well as other types

of meats that are made from innards and parts.

Note: I usually stick with the rib section, some picanha,

which is a very tasty cut of beef with a nice strip of fat on the outer ring that is cut from

the back strap that you may find in specialty meat shops

or specialty grocery stores that sell Latino foods), and some

kielbasa or brats.

1. Start cooking the meat at medium temperature. Do not add salt to it prior to beginning to cook. Adding salt to beef before you start cook-ing it causes it to become dry. Begin cooking the asado with the bone side towards the heat and turn it when is halfway done.

2. When the meat is halfway done, you should also spread some mojo over it. Mojo is made by mixing salt in some water.

3. You may also want to make chimichurri for when the asado is done. Chimichurri is made by mixing cooking oil, oregano, salt, and garlic (chopped thoroughly) and a bit of bell pepper (also chopped thor-oughly) and black pepper if you wish. Put a pot with chimichurri on the table when you serve asado and each person can add chimichurri to their dish as they desire

50 51

Cian’s Butterflied BBQ leg of lamb

* One leg of lamb * Rind of 2 lemons, then

juice them.* Finely chopped garlic,

rosemary, garlic, chilli (I didn’t use the chilli), coriander - all fresh if possible

* Freshly ground black pepper and salt.

I would serve with a nice salad and some fresh crusty bread, maybe a wee drop of red wine, if that’s your thing.

1. Take leg of lamb and butterfly, trying to get it pretty much the same thickness all about to allow for even cooking.

2. Spread the chopped lemon herbs and spices across the lamb. Then pour on the lemon and a generous amount of olive oil.

3. Rub the mixture well into the lamb both sides and leave to sit in a fridge for at least an hour.

4. Meanwhile light the bbq and get to a pretty high temp. I also added in a parcel of smoked hickory chips to additionally smoke the lamb, but that is optional.

5. Take the lamb and blast in the high heat for a few mins each side to seal in the meat, then turn the head down and cook to the required level, I like rare so maybe another 30 mins should do it.

6. As a tip I would recommend the use of a meat thermometer with a long lead that you can leave in the meat without having to open the cover of the bbq cover waiting till it gets to the correct temp, this will be much faster than opening and testing the meat.

The recipe I was considering is a Tadhg special, made manys a time when there is a large gathering of family and friends,

most memorably on the day after our wedding day.

Tadhg was appointed best man for the occasion and preformed his duties excellently on the day, meeting and greeting and doing all that a best man should. But in an effort that was

above and beyond, he was key in our next day party that took place in our house.

He sped back to the house, hoovered the house top to bottom and made a giant pot of his “Sing Lee Curry Special“ to feed the masses that descended on the house hungry (and possibly hung

over) later on that day.

It seems pointless however to add the recipe for this as Tadhg can make it with his eyes shut, so instead I will give him one of

my current favs.

Enjoy, Cian

52 53

Shaymo’s Famous Buffalo wingsGreat at a party, or at 3am in the morning at the same party when the proper food has been long eaten and only the die hards are left standing to enjoy this culinary and calorific delight!!! As close to Elephant and Castles and Tribecca as I can get! Does not contain buffalo.

Disclaimer: Seamus Hegarty and any associated bodies can not be held responsible for any side effects caused by ingestion of these wings.

These side effects include, but are not limited to : Extreme happiness; An instant dislike for all other foods; Changing your name to Frank; Cardiac arrest. Enjoy!

* 3-4 tbs plain flour* 1 tsp paprika

* pinch of cayenne pepper, or to taste

* sea salt* 10 chicken wings

* 50g unsalted butter* 4 tbs hot sauce (such as Frank’s

Red-Hot Original Cayenne Pepper Sauce)

* Black pepper* vegetable oil

For the dip* 150ml soured cream* 3-4 tbs mayonnaise

* Blue cheese to taste(depends on how strong you want it)

* sea salt and black pepper* 1 tsp lemon juice, or to taste

* A bit of chopped flat leaf parsley

1. Mix the flour, paprika, cayenne pepper and a large pinch of salt. Put the chicken wings into a large bowl. Sprinkle the spiced flour mixture over them and toss until evenly coated, then cover and refrigerate for an hour.

Sometimes I don’t bother with putting them in the fridge but I read somewhere that its impor-tant that you do so I suppose you might as well do it, sure it won’t kill ya to walk to the fridge and throw them in.

2. Anyhoo put the butter, hot sauce, pepper, and a pinch of salt into a saucepan over a low heat. Stir together and heat until the butter is melted and the mixture is blended. Set aside to cool.

3. Meanwhile, for the dip: mix all the ingredients in a small bowl, adding salt, pepper and lemon juice to taste. Cover and chill until you cook the wings.

4. At this stage I usually have a cold beer to hand which is essential to steady ones nerves

before you start to deep fry. Take the beer in your hand and enjoy approx 1 quarter of the bottle. Nice.

5. So moving on, heat enough oil in a deep-fryer or a heavy-based deep pan to 180C to cover the wings. Deep-fry the coated chicken wings in batches for 10-15 minutes, or until they begin to brown, turning them over halfway. Drain on a tray lined with kitchen paper and keep warm while you fry the rest.

You can also cook the wings in the over for about 45 mins at 180 which is a bit healthier although the word healthy should not really be used when making, discussing or even thinking about these wings.

6. Put the crispy wings in a large bowl, pour over the sauce mixture, and stir until coated. Immediately arrange the buf-falo wings on a warm platter or in individual bowls. Serve with lemon wedges and the blue cheese dip.

Aoife & Tadhg, We really couldn’t be happier for you both :) October 1st is going to be an amazing day and a great start to your lives together.We’ll probably progress from having brunch after boozy Saturday nights and baked goods while camping to more civilised dinner parties etc over the next few years. Either way, good food + good company = good times!! Hope you like the recipes, Fiona and Seamus

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b c

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Kabl aah!!KAB lah!

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h i

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Seafood Ahoy!

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Aunt Frances’ Eden SmokiesOne of my favourite recipes taken from – appropriately enough perhaps – Eden Cookbook!! And I send it with my very best wishes to both of you, Tadhg and Aoife – and love, laughter and blessings in abundance in the years ahead!

* Some oil* 500g naturally smoked

haddock, skin off, bones removed, and diced

* 1 punnet of cherry tomatoes, halved

* 3 spring onions* 250g crème fraiche

* Freshly ground white pepper* 90g grated cheddars

This is truly gorgeous. Serve it in either one large dish or in individual dishes, with lots of salad and some soda bread.

1. Heat a frying pan and add the oil.

2. Fry the smoked haddock on all sides.

3. Add the cherry tomatoes and spring onions.

4. Add the crème fraiche and season with white pepper; you probably won’t need salt.

5. Bring to the boil and place in one serving dish or in individual dishes.

6. Sprinkle with cheddar cheese and brown under the grill.

Chef Claude’s Maryland Crabcakes

Tadhg and Aoife, I hope you can make these crab cakes. You should be able to buy the crab meat already cooked in pasteurized cans or plastic containers. All my love, Kathleen Hamill

* 1lb. Lump crabmeat [cooked and shredded]

* 2 tbsp. Mayonnaise* 1 Egg* 1 tsp. Cilantro* 1 tbsp. Olive Oil* 1 dab Yellow mustard* To taste Salt & pepper* 1/4 cup Very fine cracker meal

1. Add all the ingredients together at one time into a large mixing bowl, stirring thoroughly by hand.

2. Form the cake by hand into the size desired.

3. Lightly dust the shapes with very fine cracker meal; this cracker meal should be almost dust-like in consistency.

4. Place on baking tray.

5. Bake at 350 degrees for no more than 5 minutes; do not overcook; once the cakes are heated warm all the way through, they’re done.

6. Serve with light honey mustard sauce.

58 59

Carole & Carmel’s Kiwi favouritesLemon Chilli Prawns

Snow Pea Salad

Great on their own as a starter, or pile them on to a quick fresh salad of snow peas and avocado for a meal. Prep 5 minutes

Cook 4 minutes

Serves 4-6

* 500g raw prawn tails* 1 tablespoon sweet chilli sauce* 2 cloves garlic, finely minced

* ½ tsp chopped red chilli* Finely grated rind of ½ lemon

1. Mix prawns with chilli sauce, garlic, chilli and lemon rind. Chill until ready to cook (they can be kept up to 12 hours in the fridge).

2. Lightly oil a barbecue hot plate and cook prawns about 2 minutes each side until they turn pink.

3. Eat as they are or serve on Avocado and Snow Pea Salad.

Prep time 5 minutes

Serves 6

* 200g snow peas* 200g sugar snaps

* 1/2 telegraph cucumber, cut into 4cm long batons* 1 large spring onion,

finely sliced* 2 just-ripe avocados,

cut into chunks

Dressing* 2 tablespoons lemon juice* 1/4 cup sweet chilli sauce

* 2 tablespoons chopped fresh Coriander or Mint

1. Pour boiling water over snow peas. Drain at once and chill briefly in cold water.

2. Just before serving combine all the dressing ingredi-ents and toss with snow peas and other ingredients.

3. Divide between serving plates and top with prawns.

This good night out recipe is simple to make And comes out perfect every time;

With the right ingredients and method carefully Followed its guaranteed to taste sublime.

The customary G & T and additional Alcoholic beverages to your desire;

Fun loving cool people, Aoife, Tadgh And.... go on, sure light a big fire.

Some place to chill, crank up the music to create the mood;

And of course lay out a fine selection of delicious food.

The Method: Gather only the best quality fun-loving

People you can find;Marinate for an hour in beer and perhaps

Some strawberries and sparkling wine.

Slowly give a mix and leave to stand;Set the room temp at comfortably cool

and the music at simply grand.

Meanwhile use “The Carole” to make “Aoife Fav”, i.e. the special punch;Scatter around the bowls of snacks

for “The Mix” to munch.

Put “The Carole” to one side and pour the cocktail in;

Throw “The Carole” into the mix and wait for the mayhem to begin.

The mix should be bubblier and have a fluid consistency now;

The particles are loose, happy, free and ready for stage two if you will allow.

To air and ensure a good consistency; remove from the room and place in

Whelan’s for a boogie and to let the particles free; To let the night unfold and challenge

the truth of what will be will be

All very necessary for the memories to create so that stories can be told;

Something we can all talk about when we are grey, cynical and old.

To garnish, return with Aoife and Tadgh, for a chat and an auld giggle;

They will indulge you with some yummy food for you to nibble.

And if for some reason a lift or taxi is waiting out front;

They will toss up a gourmet burger ‘to go’ for you to munch.

At Aoife & Tadgh’s - the service is simply sublime, and this is no fib;

So you can go home, rub your tummy and sleep it off like a pig!

Your good night is now cooked and

you are finished;Extract the good memories and happy times and freeze for a future gloomy day to be diminished.

Note this recipe can be modified to the available

ingredients but Aoife and Tadgh are a must;Required to add style, class and wit to the dish

and humorous anticsthat will either leave you laughing or concussed!!!

With these ingredients every night is superb and never a bore;

Always making you laugh with a flavour that tastes like more and more and more and more

My dear friends Aoife and Tadgh or as you were once known, Tigger!

Trite tho this may seem, we love you both -The greatest couples in the world we figure

Now let’s finish with a good old fashion toast;

To Aoife and Tadgh -Absolute wonderful friends to have and wow what bloody good host.

“A good night out “

So my darlings thanks for all the good

times and here’s to many more;

With lots of congratulatory hugs and

kisses from the McNamee twins that one

can’t help but to adore!!!!!!!!!!!!!!!!!!!!

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60 61

S&F’s Top Notch Paella

* Olive oil* 2 raw chorizo sausages

(approx. 250g in total) thickly sliced

* 1 green pepper chopped* 1 red pepper chopped

* 5 cloves of garlic, peeled and chopped

* 1 onion, peeled and chopped

* a small bunch of fresh flat-leaf parsley, Leaves picked and

roughly chopped; stalks finely chopped

* sea salt & freshly ground black pepper

* a good pinch of saffron* 400g mussels, scrubbed clean

and debearded(see recipe)* 300g paella rice

* 200g jarred red peppers in oil, drained and torn into pieces

* 400g tin of chopped tomatoes * 1 litre chicken or vegetable stock,

preferably organic* 12 large prawns, shells on

* 150g squid, cleaned and finely sliced

* 150g green beans, sliced* 1 lemon, cut into wedges

1. Peel the prawns, reserving the shells for the stock. Set the prawns aside until needed.

2. Wash the mussels, scrape them clean and pull out the beards. Open by placing in a pan with a bit of water, covering tightly then setting over a high heat until they have opened. Strain through a colander to remove any grit. Save the liquor for the stock. Remove the meats from all but 8 of the shells, dis-card the empty shells. Leaving a few whole mussels in the risotto makes it look very appetizing. Set the mussels aside until needed.

3. To make the stock, heat the oil in a large pan and add the garlic, carrot, celery, onion, leek and chilli. Fry for 5 minutes without colouring. Add the reserved prawn shells and cook for another couple of minutes then add the tomato, saffron, fish stock and mussel liquor. Bring to the boil and simmer for 30 minutes then push through a sieve with the back of a ladle to extract as much flavour as possible.

4. Heat a large wide-based pan over a medium heat and add a lug of olive oil and the sliced chorizo. Fry for around 10 minutes, stirring occasionally. As soon as the chorizo starts taking on colour and the fat is beginning to cook out of it, add the chopped peppers, garlic, onion and parsley stalks along with a good pinch of salt and pepper and the saffron. Fry gently for another 10 minutes, or until the

vegetables have begun to soften. Meanwhile pick through the shellfish and get rid of any mussels that aren’t tightly closed.

5. Add the rice and jarred peppers and keep stir-ring for a few minutes until the rice is coated in all the flavours, then pour in the tinned tomatoes and 800ml of stock, seasoning again with salt and pepper.

6. Bring everything to the boil, then turn down to a medium to low heat and stir constantly for about 15 minutes. Every now and then, stir from the outside of the pan into the middle so you get a sort of pile of rice in the centre, making sure nothing is sticking to the bottom. Flatten the pile out with your spoon, then start the whole process again.

7. After 15 minutes the rice should be cooked, but still have a bit of a bite, so add the mussels or clams and the prawns. You may want to add an extra splash of stock here if the rice looks a bit dry. Keep stirring, and as the mussels start to open and the prawns begin to turn pink, add your squid and green beans and cook for a further 5 minutes or so. Discard any clams or mussels that don’t open.

8. Stir in the chopped parsley leaves and the juice from half your lemon wedges, and bring to the table with the remaining lemon wedges on the side. Enjoy!!

The cooks girlfriend’s tip: For anyone who’s not a big seafood fan use chorizo and chicken and you’re laughing!

Hot tip: Use the best muscles available

62 63

cool but sweet

656464

Patricia’s Crunchie IcecreamLeaving the more exotic recipes to those with more culinary expertise, this easy recipe will appeal to those with a sweet tooth!!! From: Patricia, Lorcan, Eoin and Eimear

* 4 eggs* 100g caster sugar

* 1 bag fun size crunchies* 4 capfuls vanilla essence

* 500mls cream

1. Separate the yolks from the whites of eggs, into separate bowls.

2. Bowl 1: Whisk egg whites with caster sugar until stiff

3. Bowl 2: Whisk cream, egg yolks and vanilla essence until stiff

4. Hand mix contents of the two bowls, add crunchies broken into pieces

5. Pour into container,

6. Freeze and enjoy

(And as Grandad once told Eoin, double the quantities and you will have twice as much to enjoy!)

6766

Angela McCabe’s Chocolate Chip Cookie dessert

The dessert that has made many appearances at family gatherings over the years! Tadhg and Aoife..wishing you both every happiness in the years ahead! Angela x

* Packet of chocolate chip cookies* Mug of coffee with a good dash

of whiskey* Cream

* Chocolate Flake

1. Allow the coffee to cool.

2. Dunk the cookies in the cold coffee and put a layer of them in a dish.

3. Cover with layer of cream and continue with layers finishing with cream.

4. Sprinkle with crumbled Flake.

5. Enjoy!!

Dear Tadhg & Aoife best wishes for the future :) Sean .. (McCabe)

Gordon’s Iranian Dessert Delight

* Youghurt* Sugar 1. Mix sugar into yoghurt

6968

Clara’s Eton MessSO easy and can be very low fat or SO fattening !!

* Winter Berries to include: Blackberries, Blueberries, Raspberries, Strawberries

* Cream / Elmlea (Elmlea whipping - not

the regular as it won’t whip for you!!)

* Baby Meringue

1. Throw all of the berries and chopped strawberries in to a nice big bowl

2. Add in the whipped Elmlea

3. And ONLY when you are serving - add in the baby meringues to the ‘mess’ as they do not keep their crunch

4. Another tip - only make an amount that you think will be eaten as it does not keep what so ever.

Naomi’s Eton MessThis will surely be one of the easiest recipes on offer - and quickest. The ingredients are all a bit “ish”, so if you’re feeling healthy-ish heavy on the fruit ingredients and if you’re feeling a bit piggish heavy on the other bits - we aim to please. The photo is just to always remind you this was the year Kilkenny were stopped in their drive for five, and they stopped at four. Parallel lives!! From the early days of chaperoning in Spain we knew ye two were serious about each other. Looking forward to the big day and when all has calmed down there’s always a room at the inn in Kilkenny. And one more time - in ten years all this could be yours... Naomi, Dan, Sean, Cian, Liam and Sarah. Xxxxxx.

* Lots of berries, strawberries, raspberries, blueberries,

quantity entirely up to you the chef.

* Two fifths of the total fruit mix in strawberries, two fifths in

raspberries and one fifth in blueberries.

* Meringue nests, when crumbled up the meringue

quantity is similar to the fruit mix.

* Maltesers, again quantity to suit but we usually use one

of the small boxes.* Whipped cream, incredibly

we buy the large tub of pre-whipped cream, very lazy but

this is the eton mess express.

1. Wash and drain the fruit and throw it all in to a large bowl, the fruit should take up about half the bowl.

2. Crumble the meringue nests and throw them in on top.

3. Put the maltesers into a bag and hammer them to give crumbled maltesers. Add to the mix.

4. Mix all the ingredients and add the cream bit by bit until you’re happy the mix is a bit sticky without being overly creamy.

5. Serve with a generous serving of vanilla ice-cream.

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Enda’s Raspberry CheesecakeMay your marriage be filled with all the right ingredients: a heap of love, a dash of humour, a touch of romance, and a spoonful of understanding. May your joy last forever. Congratulations!’ Tadhg you already knew my copy and pasting skills were fabulous. Hope you have a great future together and enjoy the recipes. Sorry I didn’t have the recipe for Zaytoon chicken Shish

* 180g ginger nut biscuits* 50g Butter, melted* 400g good quality

cream cheese* 60g caster sugar* ½ Lemon, zested, and juiced* 300g good quality white

chocolate, chopped* 300ml Fresh Cream,

stiffly whipped* 250g fresh raspberries* Fresh mint, to garnish

1. Crush the biscuits in a plastic bag with a rolling pin, until they resemble breadcrumbs.

2. Stir the melted butter thoroughly into the biscuits.

3. Press into the base of a greased 20cm springform tin (or loose bot-tom cake tin) and chill in the fridge for 10 mins until the base is slightly hardened.

4. Using an electric whisk, beat together the cream cheese, sugar, lemon zest and juice, until smooth.

5. Melt the white chocolate in a heatproof bowl set over a saucepan of barely simmering water. Once melted, slowly pour the chocolate into the beaten ingredients, whisking as you do so.

6. Fold in the whipped cream.

7. To assemble the cheesecake, scatter half the raspberries over the biscuit base and pour half the cream filling over.

8. Repeat with the remaining raspberries and filling and level the top with the back of a spoon.

9. Leave to chill in the fridge for 4 hours or overnight.

10. Serve garnished with fresh mint leaves.

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Pittock Family’s Banoffi Pie

I’ve included this banoffi recipe since you both enjoyed it enough to miss your flight from Rochester. It’s actually Orla’s recipe but has become a favourite “birthday cake” in our house, except that I have to make a whole section without bananas or chocolate for Sean!

Base* Ginger snaps (2 packets I think)

* Butter (about 4oz)

Topping* two 14oz cans of sweetened

condensed milk* about 2oz butter

* 4 bananas* cream (I’ve no idea how much,

about 1 pint I think)* Flakes to crumble on top

OK, the recipe, it’s very vague, you can’t really go wrong even if you use the wrong amounts, just be careful you don’t burn the caramel it happens fast!

Base

1. Melt the butter

2. Break the biscuits (I zap them in the food processor)

3. Mix (if it seems a little dry add more butter)

4. Spread on base of 9 inch tin, press down evenly, refrigerate while making the topping

Topping

5. In a saucepan over medium-heat, heat the condensed milk and butter.

6. Stir it continuously until it thickens and starts to boil. (Keep stir-ring to prevent it burning at the bottom)

7. Pour over base, allow to cool

8. When cool, chop the bananas on top, then the whipped cream and top with Flake bars crumbled.

72 73

Baked delights

75

Cian’s PancakesMy pancake recipe, made manys a morning for the wife, it often helps smooth the day ahead for both of us‚

* 300ml milk* 2 egg* 250g self-raising flour* 30 g melted butter* pinch salt* few drops vanilla essence* tsp sugar.

1. So lash everything into a bowl and mix till nice and smooth.

2. Let sit for about 5 mins, then cook on a medium heat frying pan with a small amount of butter, dropping the mixture onto the pan in about 4 rounds.

3. This makes thicker American style pancakes, with lots of little holes in them, perfect for spreading chocolate sauce on!! Highly recommended with a large latte or cappuccino.

4. To make the more traditional crepe style pancakes, go with one egg and use half the amount of flour, except use plain flour instead.

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Mark McG’s Crumble

Here’s one that my mother has taught me. I’m afraid it’s about the limit of my culinary skills, but it tastes awesome :)

* 350 g self raising flour* 75 g white sugar* 175 g margarine

* 1 beaten egg* Raspberry or strawberry jam

* Swiss roll tray

1. Oven temperature: 350F or 180C or gas mark 4

2. Put the flour and sugar into a bowl.

3. Melt the margarine in a pot or in the microwave.

4. Put the beaten egg into the melted margarine and mix together.

5. Add this liquid to the bowl with the flour and sugar.

6. Mix everything together using a fork. The mixture will look like breadcrumbs.

7. Rub some margarine to the inside of the baking tray to pre-vent the crumble from sticking.

8. Take half of the mixture and press (with your fingers) over the bottom of the tray to form a base.

9. Using a spoon spread a thin

layer of jam onto the base.

10. Roughly sprinkle the second half of the mixture on top of the jam. (The jam will be vis-ible between the lumps of the mixture.)

11. Place into the oven to cook until it is golden brown in colour. This will take approxi-mately 30 minutes.

12. Leave it in the tray until it is cool.

The crumble can be eaten plain or serve with custard, cream or ice cream.

It does not have to be stored in a tin.

Crumble can be frozen but should be defrosted at room temperature.

76 77

Nancy’s Very Wholemeal BrownbreadDear Aoife and Tadhg, For many years, I baked traditional half brown half white loaves. That was the loaf that our Declan had for his lunch most days. At some stage, not long after you were born Aoife, (and on a health kick) I developed the following recipe myself, which Pat and I now enjoy every day. God Bless, and happy baking!

Preparation: 15 minutes

Baking Time: 1 hour

* 600g Howards Course Cut Wholemeal

* 100g Oat bran* 50g each of: Sesame, Linseed,

Pumpkin &Sunflower Seeds* 150g Stork Margarine* 2 teaspoons bread soda* 800ml Buttermilk* Pinch of salt if desired

(Nancy doesn’t use any).

1. Mix all dry ingredients in a large bowl.

2. Rub in the margarine with fingers until the mixture resembles breadcrumbs

3. Make well in centre of mixture

4. Add some of the buttermilk in the well. Using one hand with fingers outstretched like a claw mix in a full circle, adding the rest of the buttermilk by degrees.

This will leave a fairly sloppy mixture

5. Fill mixture into two loaf tins lined with parchment

6. Smooth the top of each loaf.

7. Pierce the surface with a knife in three/four places along the centre line of the loaf.

Fan Oven: Place in oven at 150 degrees centigrade for approxi-mately one hour. No need to preheat.

Ordinary oven: Preheat and use higher temperature setting (try 180, and modify if results unsatis-factory :) ).

You can check the bread is baked with a skewer. If it comes out clean then the bread is cooked.

Sorcha’s Peanut Butter SquaresGreetings Brother Tadhg and Sister-By-Marriage (But Sister-At-Heart! ...awwwww!) Aoife! Hope you both like the recipe, I can tell you it’s dangerously delicious! You can impress all your friends with it. All the very very best luck to ye in your marriage, not that it’s needed :) As Josephine (Thanks Aoife and Tadhg!) said one day- “They were made for each other... They are both so easygoing!” Hugz ‘n Kissez! Mwah Mwah!

* 50 grams Brown or Muscavado Sugar

* 200 grams Icing Sugar* 50 grams Butter

* 200 grams Peanut Butter (Preferably Smooth)

* 200 grams Milk Chocolate* 100 grams Dark Chocolate

* 1 Tablespoon Sunflower Oil

1. Mix together the sugars, butter and peanut butter in a food processor until blended. You can also combine the ingredients in a large bowl with a mixer or with a wooden spoon if you feel like using some arm-muscle.

2. Melt the chocolate and oil in a bowl together in the microwave, stir-ring gently every half minute or so.

To make into squares

3. Put the peanut butter mixture in a rectangular silicone dish if you have one (Any other medium sized baking dish will do though removal may be more difficult. Lightly grease the dish with butter if you are worried).

4. Press the mixture down to leave an inch or so of the mixture as the base. Try not to press down too firmly, just make sure it has been pushed out to the edges.

5. Now pour the melted chocolate over and leave to set in the fridge.

6. Cut into squares with a knife once set.

You can make them into little cups for a proper imitation!!

7. Put out some bun cases into two bun trays.

8. Put about a tablespoon of the peanut butter mix into each case.

9. Pour the melted chocolate in the bun cases, dividing equally and leave

to set in the fridge.

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Paddy & Orla’s CrumpetsDear Aoife and Tadhg, When Paddy and I first got married our tradition was to have these crumpets for breakfast on a Sunday morning with Meat Loaf’s Bat out of Hell album playing at top volume in the background - no idea why!!! Over the years they have become synonymous with a visit to Auntie Orla’s for the nieces and nephews. Normally I don’t measure anything so when you know the recipe stop and do them by guesstimate - they taste so much better!! Of course like so many other things I cook this is a Nancy Original!! Enjoy!

* 350 gms Plain Flour* Tblsp ( almost!) Baking powder* Tspn (ish!) mixed spice* 150 gms sugar* 4 eggs* 250 mls milk* Tspn (or more) almond essence* (Packet of Stork Margarine for

the frying pan)* All other additions are to taste

1. Mix dry ingredients together and make a well in the middle of them into which you pour the eggs almond essence and milk

2. Whisk together.

3. Heat the pan to a medium heat - the exact temperature will take about ten attempts at this recipe!

4. Add a good dollop of margarine - I measured my dollop & it’s about 7 gms! - and let it melt to a hissing.

5. Pour in a ladle of mix and let cook until you see the bubbles form on the top and start to pop

6. Turn and let cook for a minute more

7. Best served with whipped cream and chocolate spread! Or honey. Or sliced banana fried onto second side of them. Or raspberries mixed through the batter. Or raisins in the batter........ Or just make up your own!

We’ll be over to test them first Sunday morning in December - should give you enough time to practice them!!

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McArdle kid’s Rice Crispie BunsWe love to make rice crispie buns. Very easy to make.

Ultan, Lochlann, Sadhb, Beibhinn and Tighearnach

* Chocolate* Rice crispies * Bun cases

1. First melt your favorite chocolate, add a mars bar or two if you have them.

2. Stir in you rrice crispies or an end of your favorite cereal.

3. Keep stirring until everything all chocolately.

4. Lick the spoon’s and fight over the bowl.

5. Put into bun cases and leave as long as you can.

6. Enjoy

81

Finola’s Delight(you know you love it!)

Aoife and Tadhg, Just thought I’d share one of my most infamous sweet tastes with you. If you could, over time, learn to make and process this in bulk it would be much appreciated. Wishing you a long and DELIGHTful life together... Love,Finola

* 850g (llb 140oz) caster sugar* 3 x 7g sachets gelatine powder* 125g (41/2oz) cornflour* 1 tsp cream of tartar* 2 tbsp lemon juice* 1 tbsp sunflower oil* 2 tsp rosewater* Few drops of red food

colouring* 75g (3oz) icing sugar

1. Place the sugar and 500ml (l8fl oz) water in a large, heavy-saucepan on a medium heat and bring to the boil, stirring until the sugar dissolves. Reduce the heat to low and simmer for about 25 minutes without stirring, until a sugar thermometer dipped into the mixture reads 125°C (257°F) Alternatively, check that the “hard-ball” stage has been reached.

2. In the meantime, stir the gelatine, cornflour and cream of tartar together in another large pan. Measure out another 500ml (18 fl oz) water and grad-ually whisk it into the mixture, beating well after each addi-tion, to form a smooth paste. Be sure to break up any lumps as the gelatine may cause the mixture to stick together a little. Place the pan on a medium heat and simmer, whisking all the time, 3-5 minutes or until the mixture thickens. Remove from the heat.

3. Stir the lemon juice into the sugar syrup as soon as it reaches the correct temperature (standing back as it will sizzle up a little). Working carefully, gradually pour the sugar syrup into the gel and cornflour mix-ture, whisking constantly.

4. Place the pan on a low heat and simmer the mixture gently for about 1 hour until it reaches 110°C (230°F) in temperature or the thread stage (see chart in the book). Stir frequently to prevent the mixture sticking to the pan, particularly towards the end of cooking. Grease the cake tin with the sunflower oil.

5. As soon as the mixture reaches the correct temperature (it should be a deep golden colour), add the rosewater and food colouring and stir until well combined. Pour the mix-ture into the prepared tin 20cm (8in) square non-stick cake tin, spreading out evenly. Set aside to cool to room temperature before placing in the fridge for 4 hours or overnight until firm.

6. Spoon the icing sugar into a fine sieve and dust half of it onto a clean work surface. Turn the Turkish delight out of the tin and use a lightly oiled knife to cut it into about 48 pieces. Dust with the remaining icing sugar and toss the pieces about to coat generously. Store in an airtight container in a cool, dry place.

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Declan Grennan’s Lemon BitesDear Aoife and Tadhg, best wishes for your future from Declan & Margaret

For the sponge:* 170g / 6 oz soft butter

* 170g / 6 oz castor sugar* 2 eggs (medium)

* 170g / 6 oz self-raising flour

For the icing:* Freshly grated rind of 1 lemon

* Freshly squeezed juice of 1 lemon

* 110g / 4 oz castor sugar

1. 25.5 x 18 cm / 10 x 7 inch swiss roll tin, well greased

2. Preheat oven to 180∞C / 350∞F / Gas 4.

3. Put the butter, castor sugar, eggs and self-raising flour into a food processor.

4. Mix until the contents are smooth.

5. Spread evenly into the tin

6. Bake in the preheated oven for 25- 30 minutes approximately or until well golden brown in colour and well risen.

7. Meanwhile, mix the ingredients for the icing.

8. Without delay, pour the glaze over the top, leave to cool.

9. Cut into slices.

83

Granny Kelly’s Swiss Roll

Granny Kelly’s Raspberry Jam

Delicious, Enjoy - a great favourite of Aoife. All the best Aoife and Tadhg from Annice Kelly

* 4 eggs* 4 ozs Castor Sugar* 4oz self raising flour.

1. Line a swiss roll tin (15ins x 10 ins) with parchment paper

2. Whisk eggs & sugar until thick & creamy. Fold in flour & pour mixture into lined tin and bake in a pre-heated oven (190 C) for 10 minutes.

3. When cooked turn out onto tea towel or paper and roll up. Leave to cool on cooking tray.

4. Unroll and spread with home made jam and freshly whipped cream. Roll up again , dust with icing sugar.

* Use approximately 1kg of fruit to 1kg of Sureset Sugar (Jam Sugar)

1. Put fruit in a large saucepan and add jam sugar.

2. Gently heat mixture stirring continuously until sugar is fully dissolved.

3. Add a nob of butter. Still stirring bring the mixture to boil and boil vigorously for 4 minutes.

4. Remove saucepan from heat and put jam into heated pots and cover.

82

85

Fiona Thornton’s Flapjacks

Lots of love and best wishes, Fiona, Paul & Grainne

* 75g/3oz butter* 75g/3oz demerara sugar* 100g/4oz rolled oats or

porridge oats

1. Grease a shallow baking tray. Preheat oven to 220C/425F/Gas 7.

2. Cream butter & sugar.

3. Mix in oats until thoroughly blended.

4. Press evenly into the tray with wooden or metal spoon.

5. Bake for about 15 mins, or until golden brown. 1/2 way through, take tray out, press again and replace the other way round.

6. Allow to cool slightly, then mark into fingers with a sharp knife and loosen around the edges.

7. When firm, break into fingers.

8. The flapjacks can be stored in an airtight container for up to 1 week, if they last that long! Enjoy!

(And, you can drizzle melted chocolate over the flapjacks before they’ve cooled for the craic!)

84

Aisling’s Chocolate Chunk Cookies

I’ve so many to choose from, mainly sweet things, it was a hard decision but I’ve decided to share my recipe for Chocolate Chunk Cookies. They are amazing, if I do say so myself and always go down well with visitors and a good mug of tea.

Makes approx 18 giant cookies* 260g Plain Flour

* 1¼ teaspoon Baking Soda* ¼ teaspoon Salt

* 170g Unsalted Butter* 130g Granulated White Sugar

* 140g Brown Sugar (Firmly packed light)

* 1 Large Egg* 1 Egg Yolk

* 1½ teaspoon Vanilla Extract* 210g Chocolate Chunks

(whatever your favorite brand)

1. Preheat oven to 177°C, line 2 baking sheets with parchment.

2. Whisk the flour, baking soda and salt together.

3. In a separate bowl beat the but-ter and sugars until light and fluffy. Add the egg and egg yolk beating until well combined. Beat in the vanilla extract.

4. Gradually add the flour mix-ture to the wet ingredients. Stir in the chocolate chunks.

5. Form the dough into balls and flatten until they are about 2 inches in diameter (6 per sheet). Bake for 15-17 minutes, rotating the sheets halfway through baking time. They are done when light golden brown in colour and set. Don’t worry if they seem a little soft they are meant to be.

6. Cool on a wire rack.

Just a few handy tips:

If the dough starts to stick to your hands when rolling the dough try running your hands under the cold tap to keep them cool you can also try putting the mixture in the fridge for 30 mins to an hour.

To make extra chunky cookies you can add in some nuts of your choice, I highly recom-mend Macadamia nut and Dark chocolate yummy!

8786

Rachel’s Soda BreadAoife and Tadhg, I couldn’t think of anything I cook that you don’t do a better version of so I settled on the only things I can make better than my mother which will have to do. I know you’ll have many happy years cooking together and I’ll always be available to come round for dinner :) Love you both. A million times congratulations, Rachel xx

* 10oz plain flour* 8oz course wholemeal flour* 2oz Macroom extra course

wholemeal flour (alternatively use 10oz of course wholemeal but the Macroom makes a big

difference if you can get it)* Rounded tsp baking soda

* 1 tsp salt* ½ pint of buttermilk made up to

¾ pint with water

1. Sieve the plain flour, baking soda and salt into a large bowl. Add the wholemeal flour and mix together with your hands.

2. Add the liquid and mix together thoroughly. If the mixture looks too dry add some more buttermilk. It should be wet enough to stick to your fingers.

3. Sprinkle a thick layer of whole-meal flour on a flat surface and tip the dough onto it.

4. With floured hands turn the dough over in the flour to make a rounded shape. Handle as little as possible.

5. Transfer the round into a shal-low baking tin (approx 9inch diameter) and press lightly into the corners. Score a cross along the top with a sharp knife and place in a hot oven (gas mark 7/220C) Bake for around 30 minutes.

6. Remove from the oven and turn upside down. Continue to bake for a further 5 minutes.

7. Tap the bottom with fingertips - it will sound hollow when cooked through. Place on a cooling tray and eat whilst fresh.

Truly excellent still warm with raspberry jam - yum!

Gaughran’s BreadWe wish you both every happiness always and remember- Marriages are all happy. It’s having breakfast together that causes all the trouble. Brendan & Mary Gaughran

* 24ozs Coarse Brown Flour* 8ozs.Self- Raising Flour

* Fist of Porridge* Fist of Wheat Germ* Sunflower seeds or

Pumpkin seeds or Linseed seeds/or seeds of choice

* 2ozs. Butter* 4 eggs

* 1 litre Buttermilk* 2 Teaspoons Baking Soda

1. Mix ingredients well

2. Oven 200F x 10minutes

3. 180F x 30 minutes plus.

4. Gas Oven 6 until cooked.

88 89

Cakes a go-go

:)

9190

Cliodhna’s Going Away cake

This was the cake we ate to send you off on your travels around the world!!

Cake* 50g/2oz plain chocolate

* 200g/7oz Marzipan* 200ml/7floz Milk

* 115g/4oz Self raising flour* 2eggs separated

* 75g/3oz light muscovado sugar

Filling and topping* 225g/8oz of plain chocolate

* 250ml/8floz cream

1. Preheat oven to 190C and grease a 17cm/6.5 inch square cake tin.

2. Combine the chocolate (broken up into pieces), marzipan and milk in a saucepan and heat gently until smooth.

3. Sift the flour into a bowl and add the chocolate mixtures beating until evenly mixed.

4. Whisk the egg whites in a clean bowl until stiff peaks form.

5. Stir about a tablespoon of the egg whites into the chocolate mixture to lighten before gently folding in the rest.

6. Spoon into the prepared tin and bake for 40-45 minutes until well risen and firm to the touch.

7. When the cake is cold slice in half and spread some of the ganache between the two layers then sandwich together and cover the outside of the cake in the remaining ganache. Decorate the sides with flaked toasted almonds.

For the ganache:8. Melt chocolate broken into pieces with cream over a low heat until

melted and smooth.

9. Pour into a bowl and leave to cool.

10. Whisk until it holds its shape. It is then ready to use!

9392

Margaret Grennan’s Devil’s Foodcake

* 6oz margarine* 6oz castor sugar

* 2 large eggs* 6oz golden syrup

* 2oz ground almonds* 6oz plain flour

* 2 ½oz cocoa* ½ teaspoon bread soda

mixed with 6oz miilk

1. Preheat oven to 150c

2. Beat all ingredients until smooth.

3. Pour into 8inch tin.

4. Bake for 1 ¾ - 2 hours

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Paul Coonan & Fionnuala’s HatcakeFrom the Hat Party in Emer’s place a couple of years ago. This recipe will mean you’re never caught short for hat related baked goods should you ever be invited to such an event again! Best of luck with the Big Day and enjoy all the rest that will come after! Paul and Fionnuala

* One 18-oz. Package of Lemon cake mix (eggs, cooking oil

and water in amounts as directed on package)

* 1 tbsp. grated lemon peel* Two 12-oz. cans lemon frosting

(about 4 cups)* One 3-foot roll (.75 oz) strawberry fruit

roll ribbon (Fruit by the Foot)

1. Prepare cakes according to package directions using eggs, oil and water, adding lemon peel to the batter.

2. Bake one 8-inch round and one 9-inch round. After cakes have cooled, trim around the 8-inch layer so that it’s 6 inches in diameter.

3. Place 9-inch layer on a 12-inch platter or cake circle. Spread some frosting in the middle of the 9-inch layer and center the 6-inch layer on top.

4. Cover cake with a smooth layer of frosting. (Note: You may not need to use all of it, but you never

want to skimp on a party cake.) If desired, score frosting with a fork to resemble the basket weave look of a straw hat.

5. Unwrap fruit roll and use as a hat band, loosely tying at the back and allowing the ends to trail down the back of the brim.

A rich fruit cake is best made about 3 months in advance to allow the fruit flavours to mature. It will keep well for up to a year if you wrap it in grease-proof paper and foil and store in a cake tin rather than an airtight container, which can cause the cake to go mouldy. Store in a cool place, such as a wardrobe, rather than a humid kitchen.

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Fr. Eamon Traenor’s Christmas Cake1. Grease & paper a 20cm/8in round or 7in square deep cake tin.

2. Chop almonds and stir into the fruit with the lemon rind and juice and two tablespoons of brandy, if using. (I then leave overnight in a fridge to marinade)

3. Sift the flour and spices into a separate bowl.

4. Beat together the butter and sugar for about 10 minutes until light and fluffy.

5. Beat in the eggs a little at a time adding some flour with each addition to prevent it from curdling.

6. Stir in the fruit mixture, then the flour, mincing thoroughly.

7. Spoon the mixture into the tin, press it into the corners and smooth the top with the back of a metal spoon.

8. Bake for 3.5-4 hours until the cake is firm to the touch and a fine skewer inserted into the centre comes out clean.

If the top of the cake over browns before the end of the cooking time cover with a sheet of foil.

9. Remove from the oven and leave to cool in the tin, then turn out and remove the paper. When the cake is cool, prick all over with a fine skewer and spoon over the remaining brandy, if using.

10. Wrap the cake in a double thickness of grease proof paper and over wrap in foil. Store in a cool, dry place for up to 12 months.

Baking Tips

* For fan ovens, cook in a 120 preheated oven for 3.5-4 hours.

* Butter and eggs at room temperature give the best results for creaming. Use an electric whisk and cream until the mixture turns very pale.

* To prevent curdling, add the eggs very gradually until they form an emulsion. If it does curdle, add a spoonful of flour.

* For a paler cake, use caster sugar instead of muscovado. If you use muscovado, break up any large lumps.

* If the cake is risen and domed or cracked, it could mean your oven was too hot.

* Leave the cake to cool upside-down to help flatten it and trim level with a sharp knife if necessary.

* 350g/12 oz currants * 225g/8oz stoned raisins * 225g/8oz sultanas * 75g/3oz candied peel * 100g/4oz uncoloured glace cherries * 1 lemon * 50g.2oz chopped almonds * 6 tbsp brandy (optional) * 350g/12 oz plain flour * 1 tsp mixed spice * 1 tsp ground cinnamon * 114 tsp freshly grated nutmeg * 250g/9oz butter * 250g/9oz muscovado sugar * 4 eggs beaten

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Laoise’s Chocolate Cake

This is a Laoise speciality, death by chocolate, all the Grennans will love it

* 1 dessert spoon melted butter for greasing tin - we use silicon container

* 150 g of dark chocolate* 125 grams of butter* 150 grams caster sugar* 3 eggs lightly beaten* 55 grams of plain flour* for the glaze* 110 g of dark chocolate chopped* 2 tbsp milk* 45 grams butter

Dressing* 3 packets of mini smarties

1. Pre heat oven to 160C, gas 3

2. Butter the sides of 20 cm cake tin , line the base with grease proof paper.

3. Place the chocolate, butter and sugar in a bowl sitting over a saucepan of simmering water and melt.

4. Stir until smooth then stir in the beaten eggs and fold in the sieved flour.

5. Pour the mixture into the cake tin and bake for 40 - 50 mins until the centre is just set.

6. Allow to cool in the tin.

7. To make the chocolate glaze , melt all the ingredients together and stir until smooth.

8. Allow to cool a little until it has thickened slightly (10 mins) but do not place in the fridge as it will lose its sheen.

9. Take the cooled cake out of the tin, place on plate or cake stand and pour the glaze over the top letting it drizzle down the sides too.

10. Finish with mini smarties in abundance , enjoy

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Fiona’s Raspberry & Almond cakeAn Old Reliable! It’s really good & very quick - 30 minutes max to make! Very handy when you’ve people coming over - and yum!

Equipment* 8” Cake Tin (Ideally with

removable base)

Cake * 5 oz Self Raising Flour

* 5 oz Soft Butter* 5 oz Caster Sugar

* 5 oz Ground Almonds* 1 tspn Cinnamon

* 1 Egg* Raspberries

Sauce * 1 tspn Icing Sugar* 1 tspn Lemon Juice

1. Mix flour & cinnamon together

2. Put butter, sugar, almonds & flour together in a bowl and mix together with wooden spoon

3. Put half of the mixture in to the baking tin

4. Put a generous amount of raspberries on top of this

5. Spread the remaining mixture over the top of this

6. Bake for 45 mins at 180°C

7. Squeeze other half of the raspberries through a sieve. Add the icing sugar and the lemon juice

8. Serve cake warm with sauce and cream

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Cliodhna’s Rolo cake

The one and only Rolo Cake!!! Tadhg, you were the one that found and made this genius of a cake first but I don’t know if you have the recipe. If not, here it is...

* 50g/2oz cocoa powder* 225ml/8floz hot water

* 100g/4oz softened butter* 280g/10oz caster sugar

* 2eggs* 175g/6oz self raising flour

* ½ tsp bicarbonate soda* Tube of Rolos

For Meringue:* 2 egg whites

* 100g/4oz caster sugar

1. Preheat the oven to 160C

2. Grease and line sandwich tins (8inches). Grease the paper that the tin is lined with again.

3. Whisk cocoa and water together until it has become a smooth dark liquid.

4. Cream butter and sugar together then add the eggs one at a time.

5. Pour in the cocoa mix and sift in the dry ingredients. Fold this alto-gether gently until fully combined.

6. Divide the cake mix between the two prepared cake tins.

7. Make the meringue – whisk the egg whites in a clean bowl until they form soft peaks then whisk in half the sugar until glossy, then fold in the rest of the sugar.

8. Top the cake with the meringue leaving a border around the edge as the meringue will spread.

9. Bake in the oven for about 40 mins until the meringue is crisp and the cake is cooked.

Test the cake with a skewer through the middle of the cake. Should come out quite clean with no more than a few moist crumbs clinging to it.

10. Leave the cake to cool for 5mins and turn out onto a tea-towel and then invert onto a wired rack meringue side up!

11. Whisk cream and stir in chopped rolos then sandwich cake together. And enjoy!!

mmmm :)

It’s really gooey!

You can freeze the cake (useful so you won’t feel the need to eat it

all at once!? If however, you’ve had a bad day or

something, tuck in!!!!)

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How to make Chocolate Curls:

Spread a thin layer of melted chocolate onto a flat surface. When it looks matt and a little bit soft, hold a sharp knife at 45 deg to the surface and push choc to make curls.

Let the curls set in the fridge for a bit before putting on the cake.1. Butter a 20cm round cake tin (7.5cm deep) and line the base.

2. Preheat the oven to fan 140C/conventional 160C/ gas 3.

3. Break the chocolate in pieces into a medium, heavy-based pan.

4. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low

5. Heat just until everything is melted. Note: It’s important not to overheat so you can do this over boiling water

6. While the chocolate is melting, mix the two flours, bicarbonate of soda, sug-ars and cocoa in a big bowl, mixing with your hands to get rid of any lumps.

7. Beat the eggs in a bowl and stir in the buttermilk.

8. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency.

9. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit).

10. Leave to cool in the tin (don’t worry if it dips a bit (you can cover that up with the ganache!!), then turn out onto a wire rack to cool completely.

11. When the cake is cold, cut it horizontally into three - tricky!!

Make the ganache:

12. Chop the chocolate into small pieces and tip into a bowl.

13. Pour the cream into a pan, add the sugar, and heat until it is about to boil.

14. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.

If at this stage, it’s just not really happening, you’re not feeling it, find your nearest bin and dump it! Never attempt choc cake again!

Otherwise, read on:

15. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife.

16. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days. Woohoo!

Fiona Murray Catering Ltd ©

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Fiona Murray’s Chocolate Cake

For the cake* 200g Good Quality Dark

Choc (~60%)* 200g Butter (cut up)* 1 tbsp Instant Coffee

Granules* 85g Self Raising Flour

* 85g Plain Flour* º tsp Bicarbonate of Soda* 200g Muscovado Sugar

* 200g Golden Caster Sugar

* 25g Cocoa Sugar* 3 Medium Eggs

* 75ml of Buttermilk* Chocolate for Grating

For the “Ganache” eh, Chocolate Creamy

Stuff!* 200g Good Quality Dark

Choc (~60%)* 284ml Pouring Cream* 2 tbsp Golden Caster

Sugar

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Cocktails & Dreams

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Johnny Stewart’s Sangria

It really is that simple, but just in case I will offer you both a free

class in sangria making if you feel like you need it.

* Juice of one lemon * Juice of one orange* 1.5 tbsp caster sugar* 1 bottle of red wine

(Niall’s recipe should be followed here)

* 1 pint of lemonade* 2 fl ounces of vodka

* 2 fl ounces of gin

Also add a selection of sliced fruit.

To make the Lemonade

1. First we need to make a syrup Add 150g of granulated sugar to 1.4l of water, then boil for 5 minutes remembering to stir.

2. Roll 6 or 7 lemons and then juice them.

3. Add the lemon juice to the syrup and then leave to cool.

Niall’s Wine Recipe

1. Remove cork (or screw cap) from bottle.

2. Pour drink.

3. Drink contents of glass.

4. Repeat step 2 until bottle is finished.

5. Repeat step 1.

This is an age old family recipe

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Gráinne’s Oreo MudslideIt’s rich, it’s creamy, it’s packed with crushed Oreo cookies and laced with booze. It’s one part dessert and one part cocktail. It’s also one of my favourite treats since being introduced to it by Aoife on holidays. Although this may be too precise a recipe as Aoife’s method of not measuring anything and doing a couple of taste tests has worked perfectly well to date. Wishing you both a future full of fun, love and cocktails. Gráinne and Shane

Best of luck in the future, mind yourselves, Padraic

* 120ml Vodka* 120ml Kahlua

* 120ml Bailey’s Irish Cream* 8 Scoops Vanilla Ice-cream

* 4 Oreo Cookies

1. Blend the Vodka, Kahlua, Bailey’s, ice-cream and the Oreos in a blender.

2. Pour into large frosted glasses.

Bob’s Special Cocktail

* 2 shots vodka* 2 shots peach schnapps

* 2 shots gin* 1 bottle blue wicked

1. Mix and divide into two glasses

2. Don’t get caught

Alternative ingrdedients: red bull, bacardi, any available beverage...

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Aunt Frances’ Bellini

May the one whose armsshall enfold thy charms,

possess a loyal and true heart.To that one be given,

to ken the heaventhey hold,

in all that thou art!

(After Robbie Burns)

* ¼ shot x peach schnapps* 2 shots x Prosecco

* Splash Crème de Cassis

Glass:* Small martini glass

Garnish:* Strawberry or red

currants

1. Chill the glass.

2. Add the peach schnapps.

3. Fill to the top with Prosecco.

4. Dribble Crème de Cassis down the side of the glass so that it sinks to the bottom.

5. Garnish and serve. Yum!

A toast to the happy couple, Tadhg and Aoife – along with my favourite recipe!

This famous punch followed me around the world and is to blame for a great deal of the bad behaviour seen during college. It’s a great way of using up cheap wine!

1. Mix together in a big bowl.

2. And if you’re feeling fancy you can throw in some orange and lemon slices, ice and a cocktail umbrella.

3. Enjoy!

* 1 bottle red wine* 1 bottle white wine

* 2 litres of fanta or club orange

Rachel’s Special Punch

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Soups & Sauces

02^ Enda’s Leek Soup

02^ Clara’s Leek & potato Soup

04^ Pat Grennan’s Gravy

05^ Sean Hamill’s Tomato Sauce

05^ Rachel’s Guacamole

06^ Cliodhna’s Carrot & Coriander soup

06 C&C’s Kiwi Curried Kumara Soup

Filling food

10^ Joe & Ita’s Tonkatsu

12^ Anne O’Connor’s Thai Grilled Chicken

13^ Michelle K’s Almond Chicken Casserole

14^ Doireann’s Rissotto

16^ Clara’s Tarragon Chicken

17^ John O’Connell’s Fancy(ish) Pesto Chicken

19^ Simon’s Turkey Curry

20^ Ruan’s Oven Chicken with salad cream

20^ Mary Gaughran’s Melted Leeks

22^ John McFadden’s Tortellini alla Panna

25^ Seamus & Una’s Stuffed Peppers

26^ Bernadette’s New York Lamb

27^ Grainne & Shane’s Chilli Con Carne

28^ Carla & Damien’s Mushroom Nutroast

31^ John McF’s Ultimate Carabonara

BBQ style Food

34^ Pittock Family’s Indonesian Chicken

36^ Kerry’s Sexy Salsa

38^ Sorcha’s No-pot Couscous Supreme

40^ Sinead Grennan’s Pinkhouse Burgers

42^ Mark McArdle’s Chorizo & Tomato salad

44^ Ruan’s Suicide Oven Potatoes

44^ Ruan’s Steak with Chimichurri sauce

46 Kiwi Kumara & Carrot Slice

46 Kiwi Corn Fritters

46 Kiwi Veggie Patties

47^ Rob McArdle’s Summer BBQ “Chinese“ Pork

48^ Bebe’s Asado from Maldonado

51^ Cian’s Butterflied BBQ leg of lamb

52^ Shaymo’s Famous Buffalo wings

Seafood Ahoy!

56^ Aunt Frances’ Eden Smokies

57^ Chef Claude’s Maryland Crabcakes

Full Index of RecipesSorcha Herlihy’s Cuban Mojitos Technically this is Ernest Hemmingway’s recipe, but they still go down a treat. Mmmm, plagiar-icious!

* 1 teaspoon of powdered sugar

* Juice from 1 lime (2 ounces)

* 4 mint leaves* 1 sprig of mint

* Havana Club white Rum (2 ounces)

* 2 ounces club soda

1. Place the mint leaves into a long mojito glass ( a “collins” glass) and squeeze the juice from a cut lime over it. You’ll want about two ounces of lime juice, so it may not require all of the juice from a single lime.

2. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (though you can also use the back of a fork or spoon if one isn’t available).

3. Add ice (preferably crushed) then add the rum and stir.

4. Top off with the club soda (you can stir the club soda in as per your taste).

5. Garnish with a mint sprig.

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58^ Carole & Carmel’s Lemon Chilli Prawns

58^ Carole & Carmel’s Snow Pea Salad

60^ S&F’s Top Notch Paella

Cool but sweet

64^ Patricia’s Crunchie Icecream

66^ Angela McCabe’s Chocolate Chip Cookie dessert

66^ Gordon’s Iranian Dessert Delight

68^ Clara’s Eton Mess

68^ Naomi’s Eton Mess

70^ Pittock Family’s Banoffi Pie

71^ Enda’s Raspberry Cheesecake

Baked delights

74^ Mark McG’s Crumble

75^ Cian’s Pancakes

76^ Sorcha’s Peanut Butter Squares

77^ Nancy’s Very Wholemeal Brownbread

78^ McArdle kid’s Rice Crispie Buns

79^ Paddy & Orla’s Crumpets

80^ Declan Grennan’s Lemon Bites

81^ Finola’s Delight

83^ Granny Kelly’s Swiss Roll

83^ Granny Kelly’s Raspberry Jam

84^ Aisling’s Chocolate Chunk Cookies

85^ Fiona Thornton’s Flapjacks

86^ Rachel’s Soda Bread

86^ Gaughran’s Bread

Cakes a go-go :)

90^ Cliodhna’s Going Away cake

92^ Margaret Grennan’s Devil’s Foodcake

94^ Paul Coonan & Fionnuala’s Hatcake

97^ Fr. Eamon Traenor’s Christmas Cake

98^ Fiona’s Raspberry & Almond cake

99^ Laoise’s Chocolate Cake

100^ Cliodhna’s Rolo cake

102^ Fiona Murray’s Chocolate Cake

Cocktails & Dreams

106^ Johnny Stewart’s Sangria

106^ Niall’s Wine Recipe

108^ Gráinne’s Oreo Mudslide

108^ Bob’s Special Cocktail

110^ Rachel’s Special Punch

112^ Sorcha Herlihy’s Cuban Mojitos