Large Quantity Recipes by Margaret E. Terrell, htmlz, 0471288543


  • Full Title : Large Quantity Recipes
  • Autor: Margaret E. Terrell
  • Print Length: 506 pages
  • Publisher: Van Nostrand Reinhold; 4th edition
  • Publication Date: 
  • Language: English
  • ISBN-10: 0471288543
  • ISBN-13: 978-0442204860
  • Download File Format: htmlz

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The fourth edition of “Large Quantity Recipes” extends to new areas of business, including inplant foodservice, nursing and retirement homes, church and school foodservice operations, and commercial restaurants. So whether you’re a supervisor of multiple units with a limited amount of time…a new employee struggling with production and service requirements in a large quanity kitchen…an accountant calculating menu costs…or a student preparing for foodservice systems management, “Large Quantity Recipes” will serve as the cornerstone of your entire operation.

 

The fourth edition of “Large Quantity Recipes” extends to new areas of business, including inplant foodservice, nursing and retirement homes, church and school foodservice operations, and commercial restaurants. So whether you’re a supervisor of multiple units with a limited amount of time…a new employee struggling with production and service requirements in a large quanity kitchen…an accountant calculating menu costs…or a student preparing for foodservice systems management, “Large Quantity Recipes” will serve as the cornerstone of your entire operation.

>>>Download<<<

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+ BAKING PAPER – Baking paper or greaseproof paper not only keeps your baked goods from sticking to their baking tin, but they make transporting baked goods to counters or platters a breeze.

+ COOLING RACK – While it can be tempting to eat a loaf of bread or muffin straight from the oven, a cooling rack creates a perfect place to cool down your baked goods evenly and quickly. Over-baking can occur when you leave your baked goods in the pan because of the residual heat.

+ WIRE WHISK – I love using my stainless steel “balloon” whisk, which is made from a series of flexible wires. They’re great for vigorously whisking air into eggs or making the perfect yoghurt frosting.

+ PASTRY BRUSH – To glaze more pastry with egg in the shortest amount of time, a pastry brush is essential. It’s also great for spreading butter in tins in place of baking paper.

+ FOOD PROCESSOR – A good quality food processor will take you a long way. I’ve had mine for the past 15 years. They are perfect for fine and course chopping and they mix the most amazing breads, raw tart bases, cake fillings and desserts.

+ MIXING BOWLS – Small, medium and large bowls can be used for mixing pastry and cakes and soaking nuts. Ceramic bowls can double up as mixing bowls and for serving.

+ CAST IRON PAN – Cast iron pans are great for crumbles, cornbread and roasting fruit. I absolutely love how they can keep things hot inside while developing a wonderful crust around the edges and bottom.

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PRINCIPLES

OF BAKING

From preparing your nuts to unlock their nutritional value, to blending a luscious and creamy cake frosting, these methods lay the foundation to bringing out the goodness and producing delicious results in baking, every time.

+ BAKING – Baking is a simple dry-heat cooking method. I use a fan-forced oven for most of my recipes, which is why my temperatures are mostly 160°C (320°F).

+ SOAKING – This involves soaking grains, nuts and seeds in water for a few hours, or overnight, to break down the cell walls and increase their nutritional profile. Abundant enzymes in the soaked products make them easy to digest, which is great for those with weak digestion.

+ TOASTING NUTS AND SEEDS – Nuts and seeds used in baking have a richer flavour when toasted, which enhances the flavour of your baked goods. My favourite way to toast is to bake nuts and seeds until they are lightly browned and fragrant. Alternatively, you can use a frying pan over a medium heat while stirring them frequently.

+ BEATING – Beating is an intense method of mixing ingredients together to create a smooth and voluminous mixture. Depending on your ingredients, this is done with either a stand mixer or wire whisk.

+ BLENDING – From smoothies to nut butters and to tart fillings, blending is often used as a way to create a smooth and thick consistency.

+ CREAMING – A common method in baking, creaming is mixing ingredients together while incorporating air into the dough. This way of mixing helps baked mixes to rise. You can cream ingredients using a whisk or the paddle attachment of your stand mixer for best results.

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+ FOLDING – Folding is a gentler mixing technique than stirring. It generally involves adding a delicate ingredient, such as beaten egg whites, into a batter to thoroughly mix them together. You can fold using a spoon, wire whisk or spatula to slowly incorporate the ingredient while rotating the bowl.

+ KNEADING – Baking bread can involve kneading, or pressing the dough with the palms of the hands for a smooth result. Kneading is typically done to help strengthen the gluten in the flour, which gives bread its structure and texture.

+ STIRRING – This is simply mixing ingredients with a circular motion until well blended or of uniform consistency, usually done with a wooden spoon.

+ SIFTING – Sifting is essentially using a fine strainer to break up any lumps in the flour. Sifted flour is much lighter than unsifted flour and is generally easier to mix into other ingredients when forming a cake batter or making dough.

+ WHIPPING – For fluffy and light egg whites or whipped cream, a stand mixer or wire whisk is used to help whip or beat ingredients vigorously to help create air and expansion.

+ EMULSIFY – Emulsify means to combine two ingredients together that do not ordinarily mix easily. This is usually oil or a type of fat with water, or another liquid. Either a whisk or a mixer is used to combine the ingredients well.

+ BLIND BAKE – Used in pastry baking, blind baking means to bake a pie crust or other pastry crust without the filling. This method is necessary when working with wetter ingredients that have a tendency to make the base of the pastry soggy.

+ GARNISH – This is to decorate a finished cake or celebratory dessert with colourful ingredients or superfoods, which adds a special touch before serving.

+ ROLL – To flatten and spread with a rolling pin.

+ DUSTING – This involves sprinkling flour over a working surface to prevent the dough from sticking before kneading and rolling it out. It also refers to sprinkling raw cacao or other ingredients over food as a decoration.

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CONVERSIONS +

MEASUREMENTS

VOLUME OR

LIQUID MEASURES

1 Australian teaspoon = 5 ml

1 Australian tablespoon = 20 ml

(North America, New Zealand and

United Kingdom use 15 ml tablespoons)

CUP METRIC IMPERIAL

¼ cup 60 ml 2 fl oz

⅓ cup 80 ml 2 ¾ fl oz

½ cup 125 ml 4 fl oz

⅔ cup 160 ml 5 ½ fl oz

¾ cup 180 ml 6 fl oz

1 cup 250 ml 8 ¾ fl oz

2 cups 500 ml 17 fl oz

2 ½ cups 625 ml 21 ½ fl oz

4 cups 1 litre 35 fl oz

SPOON METRIC

¼ teaspoon 1.25 ml

½ teaspoon 2.5 ml

1 teaspoon 5 ml

2 teaspoons 10 ml

1 tablespoon 20 ml

BUTTER – For baking I like to use grass fed butter. One American stick of butter weighs 125 g (4 oz).

EGGS – I use organic free-range (60 g) eggs.

SOLID MEASURES

METRIC IMPERIAL

30 g 1 oz

60 g 2 oz

125 g 4 oz

185 g 6 oz

250 g 8 oz

500 g 16 oz (1 lb)

1 kg 35 oz (2 lb)

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OVEN

TEMPERATURES

CONVENTIONAL

(NO FAN) FAN-FORCED FAHRENHEIT

140°C 120°C 250°F

150°C 130°C 270°F

160°C 140°C 280°F

170°C 150°C 300°F

180°C 160°C 320°F

190°C 170°C 325°F

200°C 180°C 360°F

220°C 200°C 400°F

LENGTH

MEASURES

METRIC IMPERIAL

3 cm 1 inch

5 cm 2 inches

10 cm 4 inches

15 cm 6 inches

20 cm 8 inches

25 cm 10 inches

30 cm 11 inches

OVEN BAKING – I use a fan-forced oven for all of my recipes.

CUP CONVERSIONS

(for ingredients commonly used in this book)

CUP METRIC IMPERIAL

1 cup almond meal (ground almonds) 100 g 3 ½ oz

1 cup wholemeal spelt flour 120 g 4 oz

1 cup rolled oats 100 g 3 ½ oz

1 cup desiccated coconut 100 g 3 ½ oz

1 cup cacao powder 120 g 4 oz

1 cup buckwheat flour 120 g 4 oz

1 cup rapadura / raw sugar 160 g 5 ½ oz

1 cup chia seeds 120 g 4 oz

1 cup brown rice flour 150 g 5 ¼ oz

1 cup Greek style yoghurt 300 g 10 ½ oz

1 cup organic rye flour 120 g 4 oz

1 cup raw cashew nuts 120 g 4 oz

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ARTISAN

BREADS

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SPELT

BANANA

BREAD

I created this banana bread for the

Healthy Chef Café many years ago and

it’s since been one of my most popular

recipes. Its rich, beautiful texture comes

from the smashed bananas and

heart healthy olive oil, making it pure sunshine

in a loaf. Serve it warm for a comforting

breakfast or healthy snack.

INGREDIENTS Makes 1 loaf.

450 g (15 ¾ oz) smashed banana

2 organic eggs

125 g (4 oz / ⅓ cup) raw honey

125 ml (4 fl oz / ½ cup) extra virgin olive oil

1 teaspoon ground cinnamon

2 teaspoons gluten-free baking powder

175 g (6 oz / 1 ¾ cup) desiccated coconut

180 g (6 oz / 1 ½ cups) wholemeal spelt flour

METHOD

PREHEAT your oven to 160°C fan-forced (320°F).

COMBINE banana, eggs, honey, olive oil and cinnamon into a mixing bowl.

ADD baking powder, desiccated coconut and spelt flour.

MIX until combined.

SPOON batter into a lined loaf tin.

BAKE for 1 hour or until cooked through – test with a skewer first before removing from the oven.

COOL completely before removing from the tin.

+ Notes and Inspiration Use organic maple syrup in place of honey.

Add ½ cup of chopped walnuts before baking.

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VEGAN

BANANA

BREAD

A tropical take on the classic

banana bread, this vegan version

uses desiccated coconut and

almond meal to create a lusciously

sweet and nutty flavour. It’s also

gluten-free and egg free, making

it perfect for anyone with a food

allergy or intolerance.

INGREDIENTS Makes 1 loaf.

450 g (15 ¾ oz) smashed banana

60 ml (2 fl oz / ¼ cup) organic maple syrup

60 ml (2 fl oz / ¼ cup) extra virgin olive oil or macadamia nut oil

1 teaspoon ground cinnamon

2 teaspoons gluten-free baking powder

180 g (6 oz / 1 ¾ cup) desiccated coconut

180 g (6 oz / 1 ¾ cup) almond meal

METHOD

PREHEAT your oven to 160°C fan-forced (320°F).

COMBINE banana, maple syrup, olive oil, cinnamon and baking powder into a mixing bowl.

ADD coconut and almond meal and mix well.

SPOON mixture into a lined loaf tin.

BAKE for 1 hour until cooked through – test with a skewer first before removing from the oven.

COOL completely before removing from the tin.

STORE in the fridge and enjoy.

SERVE warm by toasting slices on a hot plate or pan.

+ Notes and Inspiration Use coconut oil in place of olive oil.

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PALEO

BANANA

BREAD

A gluten-free and nut free version of a

much-loved recipe, this banana bread is

brimming with natural sweetness from

the bananas with only a hint of honey.

It also contains coconut flour which

nourishes a healthy digestive system.

A deliciously comforting recipe that’s

perfect to pack into lunch boxes.

INGREDIENTS Makes 1 loaf.

400 g (14 oz) ripe banana

6 organic eggs

3 tablespoons raw honey

2 teaspoons vanilla bean paste

60 ml (2 fl oz / ¼ cup) extra virgin olive oil or coconut oil

½ teaspoon ground cinnamon

2 teaspoons gluten-free baking powder

70 g (2 ½ oz / ½ cup) coconut flour

2 tablespoons chia seeds

METHOD

PREHEAT your oven to 160°C fan-forced (320°F).

MASH banana in a large bowl.

ADD eggs, honey, vanilla, olive oil, cinnamon and baking powder.

MIX well using a whisk until the mixture is well combined.

ADD the coconut flour and chia seeds and mix well.

REST for 15 minutes and stir again. This will give the chia a little time to absorb some of the liquid.

POUR batter into a lined loaf tin. The size I used was 10 ½ cm wide and 26 cm (4 x 10 inches) long.

BAKE for 60 minutes until cooked through.

REMOVE from the oven and cool in the tin before turning out the loaf.

+ Notes and Inspiration Use 3 tablespoons organic maple syrup in place of raw honey.

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SPELT +

BUTTERMILK

SODA BREAD

There’s nothing like tearing

into a crusty, freshly baked

soda bread from the oven.

My recipe is easy to make

and has a subtle sweetness

and density that goes with

just about anything sweet

or savoury.

INGREDIENTS Makes 1 loaf.

240 g (8 ½ oz / 2 cups) wholemeal spelt flour

25 g (1 oz / ¼ cup) golden flaxseeds or chia seeds

½ teaspoon sea salt

1 teaspoon baking soda

250 ml (8 fl oz / 1 cup) cultured buttermilk or kefir

60 ml (2 fl oz / ¼ cup) extra virgin olive oil

1 tablespoon raw honey

60 g (2 oz / ½ cup) sesame seeds

METHOD

PREHEAT your oven to 160°C fan-forced (320°F) .

COMBINE spelt flour, flaxseeds, sea salt and baking soda into a bowl and mix well.

COMBINE buttermilk, olive oil and honey in a separate bowl.

POUR over the dry ingredients all at once and mix through lightly with your fingers. The dough should be lovely and moist, much like scone dough. You can add a touch more buttermilk if needed.

ROLL the dough with the sesame seeds and form into a round loaf.

PLACE onto a baking sheet lined with baking paper.

BAKE for 45 minutes until cooked through.

COOL for at least 10 minutes and enjoy.

+ Notes and Inspiration Don’t knead the dough too much, but just lightly enough for it to combine. You need to treat this bread much like scone dough. Delicious topped with avocado, a little sea salt and lime.

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Spelt is an ancient grain

and also a good source

of protein. It has around

20% more protein than

traditional wheat flours.

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RYE +

SUNFLOWER

BREAD

A wonderful bread for

lovers of wholefood

goodness. The cultured

yoghurt helps the bread

rise and a little molasses

adds depth and flavour.

Make it with love and

enjoy the goodness.

INGREDIENTS Makes 1 loaf.

140 g (5 oz / 1 ¼ cup) organic rye flour

120 g (4 oz / 1 cup) organic wholemeal spelt flour

30 g (1 oz / ¼ cup) organic rolled oats

½ teaspoon sea salt

30 g (1 oz / ¼ cup) ground golden flaxseeds

35 g (1 oz / ½ cup) raw sunflower seeds

½ teaspoon baking soda

½ teaspoon gluten-free baking powder

90 g (3 oz / ¼ cup) organic molasses

450 g (15 ¾ oz / 1 ½ cups) natural cultured yoghurt or kefir

60 ml (2 fl oz / ¼ cup) extra virgin olive oil

METHOD

PREHEAT your oven to 160°C fan-forced (320°F).

COMBINE rye flour, spelt flour, oats, sea salt, flaxseeds, sunflower seeds, baking soda and baking powder.

COMBINE molasses, yoghurt and olive oil in a separate bowl.

ADD wet ingredients into the flours.

MIX through gently until combined.

SPOON dough into a bread tin lined with baking paper.

SPRINKLE the top with extra sunflower seeds.

BAKE for 1 hour until cooked through.

REMOVE from the oven and cool in the tin.

SERVE at room temperature and enjoy.

+ Notes and Inspiration Loaf keeps well in the fridge for up to 5 days. Delicious served with smashed avocado and a little sea salt.

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OLIVE OIL

ZUCCHINI

BREAD

This recipe is one of my favourite

ways to add vegetables into baking.

Zucchini are low in carbohydrates,

making this bread wonderfully moist

and mouth-watering. I adore this

bread lightly toasted and topped

with smashed avocado or a little soft

cheese like ricotta or goats curd.

INGREDIENTS Makes 1 loaf.

400 g (14 oz / 2 cups) zucchini, squeezed from moisture and tightly packed

4 organic eggs

60 ml (2 fl oz / ¼ cup) of extra virgin olive oil, melted butter or ghee

400 g (14 oz / 4 cups) almond meal

2 tablespoons white chia seeds

2 teaspoons of gluten-free baking powder

1 teaspoon of sea salt

METHOD

PREHEAT your oven to 160°C fan-forced (320°F).

COMBINE zucchini, eggs and olive oil.

ADD almond meal, chia seeds, baking powder and sea salt then mix until combined.

REST the bread batter for 15 minutes.

SPOON into a loaf tin lined with baking paper.

GARNISH the top with pumpkin seeds.

BAKE for 1 hour until cooked through.

COOL in the tin.

REMOVE and enjoy.

+ Notes and Inspiration Chia seeds can be replaced with ground golden flaxseeds. Serve lightly toasted with smashed avocado or ricotta.

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SIMPLE

COCONUT

BREAD

A delicious homemade gluten-free

bread that can be served with both

sweet and savoury toppings. Great

toasted in the morning topped with

sautéed kale and avocado. Also works

as a great high protein and low carb

snack that’s rich in monounsaturated

fats to support cardiovascular health.

INGREDIENTS Makes 1 loaf.

12 organic eggs, room temperature

1 teaspoon sea salt

250 ml (8 ¾ fl oz / 1 cup) extra virgin olive oil, melted butter or ghee

140 g (5 oz / 1 cup) coconut flour

3 tablespoons arrowroot

2 teaspoons gluten-free baking powder

METHOD

PREHEAT your oven to 160°C fan-forced (320°F).

BEAT eggs and sea salt in the bowl of a stand mixer for 10 minutes until creamy.

POUR in the olive oil gradually then add the coconut flour, arrowroot and baking powder.

POUR into a lined loaf tin.

PLACE into the oven for around 45 minutes or until golden.

COOL in the tin for 10 minutes then move onto a wire rack to finish cooling.

+ Notes and Inspiration Top with sesame seeds before baking. This bread will keep in the fridge for up to 7 days.

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PUMPKIN

CHIA

BREAD

Golden on the outside and

soft on the inside, this bread

is filling and nourishing with

all the anti-inflammatory

benefits of pumpkin. Pumpkin

is low in kilojoules and has

been shown to help regulate

blood sugar levels.

INGREDIENTS Makes 1 loaf.

450 g (15 ¾ oz) grated raw pumpkin

4 organic eggs

1 teaspoon sea salt

80 ml (2 ¾ fl oz / ⅓ cup) extra virgin olive oil

350 g (12 oz / 3 ½ cups) almond meal

2 tablespoons white chia seeds

2 teaspoons gluten-free baking powder

pumpkin seeds to sprinkle on top

METHOD

PREHEAT your oven to 160°C fan-forced (320°F).

COMBINE the pumpkin, eggs, sea salt and olive oil into a bowl.

ADD the almond meal, chia seeds and baking powder and mix well.

REST the bread for 15 minutes.

LINE a loaf tin with baking paper at the base and the sides. The size I used was 10 ½ cm wide and 26 cm (4 x 10 inches) long.

SPOON the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.

BAKE for approximately 1 ½ hours until cooked through and firm to touch.

REMOVE from the oven and allow to rest in the tin for 1 hour before removing from the tin.

COOL and enjoy.

+ Notes and Inspiration Serve with slices of avocado or topped with roasted almond butter.

pasta carbonara, best vegetarian recipes, bamboo chinese restaurant, chicken recipes, weight loss boot camp, leton Distillery that was established here in the early 17th century. They make seven different types of whiskey here, from Jameson (the best-selling Irish whiskey in the world) to Midleton Very Rare, which is always a nice bottle to give as a present. Of course, that’s not one I’d use for cooking with – it’s a bit special. I was also introduced to Yellow Spot from this distillery, which is the 12-year version of the Green Spot whiskey. It’s aged in Malaga barrels and it’s one of the nicest whiskies I’ve ever tasted … I know what I’ll be celebrating the end of the trip with! I sample a few other whiskies, and when I’m back at home later from my trip I remember the flavours lingering on my palate and know that I need to create something to pair with. One of the less expensive whiskies, therefore, becomes the base to my Quick chocolate mousse, adding a lovely warm kick to this delicious pudding.

By now I’m getting peckish and I pop over to the Ballymaloe Cookery School where my brother-in-law Philip has a restaurant (on Saturdays only) called ‘Saturday Pizzas’ where he cooks the best pizzas in the wood-burning oven. There’s always a margarita and a pepperoni pizza on the menu, next to whatever seasonal pizza specials he has on for the day. Most of the produce comes from the farm and one of my absolute favourites is the slow-cooked pork pizza with aioli and kale.

Just south of Ballymaloe is the coastal village of Ballycotton; sitting on the grassy cliffs overlooking the brilliant blue sea stretching out into the distance is one of the most relaxing things to do on a summer’s day, and there’s also a good chance I’ll spot a fishing boat or two on the horizon, bringing in fresh catch for local markets and export, too. Fish makes up a large proportion of the recipes in this book; we are really fortunate where we live that we have access to a large range of delicious fish and seafood fresh from the Atlantic. There is nothing better than eating fish that smells of the sea, having left it only a few hours since. The flavours are truly exceptional.

But linger I can’t, so it’s back on my travels again. This time I head about 20km to the east of Ballymaloe, to the busy port town of Youghal, known for its two lovely Blue Flag beaches (Claycastle and Front Strand). It is also the mouth of the Blackwater River, a scenic and historic body of water that generally exists beneath the tourist radar. To get my journey going, I board the Maeve, a half-decker fishing boat captained by Tony Gallagher and his first mate, a terrier called Pharaoh, for a 90-minute tour of the river. This slow passage meanders 8km upwater, allowing me a sneak peek at the beautiful grand houses and gardens that line the back, and ends at the dramatic ruins of Templemichael Castle.

This is where the boat trip culminates, but I want to go further up the Blackwater Valley, so bidding goodbye to Tony and Pharaoh I get back on land and transfer to my car (which has been magically transported upriver by a loving family member!). Esconced at the wheel, I’m off northward, skirting the eastern bank of the river.

At the bend of the river, with the Blackwater Valley stretch ing out to the west, I stop in the market town Cappoquin, which nestles between the stunning landscapes of the river and the heather-clad Knockmealdown Mountains. The big attraction here is the striking Georgian Cappoquin House and Gardens, but the town is also a popular spot for anglers, as the river is rich in beautiful fresh salmon and trout. You cannot leave here without dreaming of fish! This town makes me want to cook my recipes for Poached salmon with hollandaise sauce and Poached grey sea mullet with coriander vinaigrette. I discover that the local tackle shop, Titelines, will sell me the licence I need if I want to try to catch some fish, but I realise that my dreams of such a catch are unlikely to be fulfilled by me with a rod!

On the edge of the town I discover the Blackwater Distillery, Ireland’s first craft whiskey distillery. Although I’m always on the lookout for another new whiskey – whether in the hand or in a recipe! – what’s of interest to me here is that they’ve recently launched their very first gin – Blackwater No. 5, a classic London dry gin that uses local botanicals and the soft Blackwater water. The fresh flavours from my essential sampling later inspire me to use a little of it in my aromatic Gin, lemon and milk ice cream.

DETOUR: THE TANNERY, DUNGARVAN

I find myself making a little diversion from my northward route. Although it’s a little out of my way, I just have to visit one of my favourite spots in the region – Paul Flynn’s Tannery restaurant in the port town of Dungarvan. Housed in a converted leather tannery (hence the name), Paul creates consistently fine dishes using local ingredients such as fresh fish and meats and plenty of fruit, veg and herbs – much of it coming from his own abundant organic gardens. Mouthwatering treats such as ceviche of scallops and fennel and braised rose veal belly with salt-baked carrots and courgettes tempt me to linger, not to mention the chocolate and rosemary pot with olive oil cream and blackcurrant veil. Paul’s ever-changing menu based on local seasonal produce has helped earn him a reputation as one of the best chefs in Ireland; his clever combining of ingredients creates something surprising and special, and inspires me to think about new pairings of the ingredients I am sampling on my trip. He also runs a cookery school in a gorgeous town house around the corner where you can stay and learn how to use seasonal ingredients in delicious and innovative ways. Sated and revitalised after a marvellous lunch, I reluctantly tear myself away and head back to Cappoquin to continue on with my journey.

About 6km north of Cappoquin I pass the Mount Melleray Cistercian Abbey . If ever I’m feeling in need of a little quiet contemplation, a trip to this beautiful abbey is always a beneficial experience. As I arrive the afternoon sun bathes the ancient building in a beautiful glow, highlighting it against the rolling Irish countryside, picking it out from the s urrounding fields. It is a calming and holy place, and the two dozen or so Trappist monks that live there are always keen to welcome visitors looking for a little meditative time. They have even laid out a lovely tearoom in the cloisters, too, which serves delicious homemade soups and cakes. The rustic simplicity of the food echoes the lifestyle of the monks and I imagine how pleasant a life it must be to live such a simple life of contemplation and prayer, and to grow and cook with ingredients produced within the abbey walls.

There’s no time for tea today, though. I make my way westward through Lismore, where its magnificent castle provides the perfect excuse to stop and stretch my legs. I have a nice amble through the ornate formal gardens, beautifully clipped and perfectly placed under the medieval stone walls of the castle. There is no time to venture further into the remainder of the eight acres of gardens that are bursting into bloom, but of course I had to stroll along the famous, elegant yew walk – thought to be the spot on which Edmund Spenser wrote The Faerie Queene in 1590 . On Sundays, Castle Avenue hosts a superb farmers’ market in the castle grounds, populated by producers from all over the region selling their wares – it’s a proper gourmet treat. The stalls offer up a beautiful array of local fresh fish, vegetables and fruit, as well as beautiful breads and home-baked pies. Bring a rug, settle down beneath the castle walls or on the banks of the river with your bounty and you have everything you need for the perfect picnic!

Refreshed by my scenic stroll, it’s o nwards to Ballyduff, where another opportunity for salmon fishing presents itself. The village is perfectly positioned so that you can fish while taking in the glorious views of the river and woodlands beyond. The Ballyduff Bridge is the prime place – a fishing beat that’s almost a mile long, has a wide variety of water and is especially good for fly fishing. Local experts such as Ballyduff Bridge Salmon Fishery and ghillies Len Tomlinson and Connie Corcoran offer provide expert tuition and advice on how best to catch salmon for those new to the sport. I think I am one who would need their help!

As the sun begins to set I reach my final destination for my first day on this journey. Heading south-west from Ballyduff I reach Ballyvolane House, a gracious Georgian mansion expertly run by Justin and Jenny Green. As I approach the house, immediately I feel relaxed after my day of driving. Everything about this place is idyllic, from the beautifully finished rooms to the wonderful gardens and – the food. This really is a foodie paradise: everything that appears on plates in the restaurant is sourced from the estate and local artisan producers – rare-breed pigs are reared on site, beef and lamb come from nearby Lismore, fish fresh from Cork and home-produced artisan cheeses from Cork, Waterford and Tipperary. The vegetables and fruit are all freshly picked from Ballyvolane’s walled garden, straight from plot to plate. The four-course menu for dinner sends me to bed satisfied and content, having experienced a culinary tour of Cork and its environs in just one meal.

© Maja Smend

© Maja Smend

© Rob Partis

© Rob Partis

© Rob Partis

© Maja Smend

© Maja Smend

© Maja Smend

© Maja Smend

© Fáilte Ireland

© Fáilte Ireland

© Fáilte Ireland

Poached Salmon with Hollandaise Sauce

Whether wild salmon is from the sea or the river, when it’s in season I think this is the best way to serve it. Add a few boiled new potatoes and delicious summer vegetables such as peas, broad beans or samphire, or if still in season, asparagus or sea kale, and you have the quintessential summer main course.

Serves 4 as a main course

salt

18–20cm (7–8in) piece of salmon, still on the bone, cut from a whole fish that has been gutted and descaled (ask your fishmonger to do this if necessary)

FOR THE HOLLANDAISE SAUCE

1 egg yolk

60g (2½oz) butter

a little squeeze of lemon juice

Choose a saucepan, or oval casserole, that will just fit the fish, as snugly as possible. If you choose a saucepan much larger than the piece of fish a lot of the flavour and goodness from the salmon will go into the water. Take the salmon out of the pot and set aside.

Place water into the pan to fill it by half or two-thirds. Measure the water and add 1 tablespoon of salt for every 1.2 litres (2 pints) water. Place the pan on a high heat and bring to the boil. Carefully place the salmon in the pan, making sure it’s covered with water, and bring back up to the boil. Turn the heat down, cover with a lid and gently simmer for 20 minutes. Remove from the heat and leave the salmon to stand in the cooking liquid, with the lid still on, for 5 minutes – the fish will continue to cook.

Now make the hollandaise sauce. Put the egg yolk in a bowl big enough to whisk in. Bring the butter to a foaming boil in a pan, then pour it slowly, in a thin stream, over the egg yolk, whisking all the time. Stir in a few drops of lemon juice, then set aside somewhere warm (or keep warm as for Pickled ginger beurre blanc.

Carefully remove the salmon from the water, then remove the skin (and, if you wish, any brown flesh by scraping gently with a small, sharp knife). Run a knife or fish slice carefully down along the bone to release the flesh away from the bone on either side, then lift the flesh off, giving four portions in total.

Serve immediately with the hollandaise sauce.

Poached Grey Sea Mullet with Coriander Vinaigrette

A nice big chunk of fish on the bone, at least 900g (2lb) in weight, is needed for this dish. Don’t cook a fish steak or cutlet like this, as you’ll lose too much flavour from the flesh. A 2kg (4lb 4oz) mullet will feed 6–8 people very well. You need only water, salt and a saucepan or a fish kettle, to cook the fish.

Serves 4–8 as a main course, depending on size of fish

salt

1 whole mullet, 1–2kg (2lb 2oz–4lb 4oz) in weight, gutted, or a piece of fish, about 900g (2lb), cut through the bone (a whole mullet with the head will obviously weigh less once the head is removed after cooking)

FOR THE CORIANDER VINAIGRETTE

60ml (2½fl oz) extra virgin olive oil

20ml (¾fl oz) sherry vinegar

1 generous tbsp chopped coriander

2 tsp coriander seeds, toasted and ground (see here)

1 generous tbsp chopped spring onions

salt and freshly ground black pepper

Half-fill a large saucepan, oval casserole or fish kettle with measured water and add 1 tablespoon salt to each 1.2 litres (2 pints) water. Add the fish and bring to the boil, then turn down the heat, cover the pan and simmer (do not boil vigorously or the fish will overcook around the edges) for 20 minutes. Turn off the heat and leave the fish to sit in the water for at least 5 minutes, or up to 20 minutes.

Meanwhile, mix all the ingredients together for the coriander vinaigrette and season to taste with salt and pepper.

To serve, carefully lift the fish out of the water and place on a warm plate. Peel off the skin, then lift portions of the fish away from the bones. When you’ve lifted all the meat from one side, turn it over and do the same on the other side.

Serve the coriander vinaigrette spooned over the warm fish.

RACHEL’S TIP

This method also works well for cooking salmon, trout or bass, whole or in a large piece.

Ceviche

I always remember my first taste of ceviche. It was back in 1990 when I was doing the cookery course at Ballymaloe. Susie Noriega, one of our teachers, who is Peruvian, taught us how to make it. I immediately adored this incredibly fresh-tasting Latin American starter of raw fish simply marinated in citrus juice, with some chillies, tomatoes and peppers thrown in for good measure.

Fast forward twenty-odd years and ceviche has become almost commonplace on this side of the world, with it appearing on myriad restaurant menus and even whole restaurants serving nothing but the dish itself.

I love mixing and matching the different fruit and vegetables in a ceviche, from avocado and sweetcorn to watermelon with cucumber. This is raw food at its best.

Serves 4 as a starter

300g (11oz) very fresh filleted fish (round or flat fish will work), very thinly sliced

75ml (3fl oz) lime juice

2 tbsp extra virgin olive oil

1 tsp cumin seeds, toasted and ground (see here)

2 pinches of salt

1 ripe avocado, halved, stone removed, peeled and flesh chopped into 1cm (½in) dice

100g (3½oz) fresh tomatoes, chopped into 1cm (½in) dice

1 tbsp finely chopped red onion

2 tbsp chopped coriander

Place the fish in a bowl, add the lime juice, olive oil, cumin and salt and leave to sit for 1 hour.

When ready to serve, mix all the remaining ingredients together and combine with the fish, then serve.

Irish Onion Soup with Blue Cheese Toasts

Just like a French onion soup, but because we have such great cream in Ireland I thought, why not add some in? I love the salty tang that you get from blue cheese, but of course feel free to use any other cheese.

Serves 4 as a starter

25g (1oz) butter

600g (1lb 6oz) onions, peeled and cut into 5mm (¼in) thick slices

salt and freshly ground black pepper

1 litre (1¾ pints) chicken or beef stock

150ml (5fl oz) double or regular cream

FOR THE BLUE CHEESE TOASTS

8 x 1cm (½in) thick slices of baguette, white yeast bread or sourdough

75g (3oz) blue cheese, crumbled

Melt the butter in a saucepan large enough to take the onions. Add the onions, season with salt and pepper and stir. Turn the heat down to medium–low and cook for 1¼–1½ hours until the onions are very deep golden brown. You’ll need to stir the onions and scrape the bottom of the saucepan every few minutes while cooking.

When the onions have caramelised, add the stock and bring to the boil, then turn the heat down and simmer for 15 minutes. Add the cream, bring to a simmer and season to taste again with salt and pepper, then take off the heat.

When ready to serve, preheat the grill, then toast the bread on both sides and cut into smaller pieces, about 4cm (1½in). Pour the hot soup into heatproof bowls and top with the toasted bread. Crumble the blue cheese over the top, place the bowls under the hot grill and cook for 1–2 minutes until bubbling.

Chicken Baked with Butter and Watercress

My husband’s grandmother, Myrtle Allen, has been cooking turkey like this for over fifty years at Ballymaloe. You end up with a wonderfully moist and succulent bird that is full of flavour and, of course, the accompanying sauce will just adore some creamy mashed potatoes on the side.

Serves 4-6 as a main course

a few sprig
how to cook, basic smoothie recipe, rum recipes, learn to cook, healthy diet recipes, allowed. Get what’s called a honing steel and learn how to take care of your knives. If you’ve never used a steel before, it’s easier than you think.

6. Use the timer on your oven or phone to track when things are done, especially if you’re multitasking. At the same time, learn to trust your instincts and use all of your senses—not just your sense of taste. You often can tell if something is ready by how it smells, looks, or sounds.

7. Safety first. Be careful around anything hot, splat­ter­ing, and sharp! If your smoke alarm goes off while you’re cooking and you remove the batteries, don’t forget to put them back in.

8. We love a good food photo. Snap some pictures as you cook for a visual diary of your creations. And don’t be afraid to share them.

9. When friends ask if they can help in the kitchen, don’t be modest or coy. Say yes, especially when they ask if they can help with the dishes.

10. Kitchen fail? Don’t fret. That’s why the universe created pizza.

BEET RICOTTA DUMPLINGS WITH BROWNED BUTTER & SAGE

MANICOTTI WITH CHERRY TOMATO SAUCE

NONNA GRAZIA’S PASTA E PISELLI (GRANDMA’S PASTA & PEAS)

SIMPLE SUMMER TOMATO SAUCE

PINK SPAGHETTI WITH BEET & RICOTTA SAUCE

EASY CRAB ROLLS WITH AVOCADO

ROASTED BRANZINI WITH TOMATOES, POTATOES & HERBS

SWEET & SOUR SHRIMP WITH CHERRY TOMATOES

DUNGENESS CRAB CAKES WITH CORN TOMATO SALSA

SILKY EGG CUSTARD RICE WITH LITTLENECK CLAMS

OLIVE OIL–POACHED TUNA WITH FENNEL & ORANGES

FISH IN PARCHMENT WITH HERB SAUCE

SAN BEI JI (TAIWANESE THREE-CUP CHICKEN)

LEMONGRASS & GINGER–BRINED CHICKEN

ADOBONG MANOK SA GATA (FILIPINO VINEGAR CHICKEN)

COCONUT CURRY WITH CHICKEN & VEGETABLES

MARAQ DIGAAG (SOMALI CHICKEN STEW WITH YOGURT & COCONUT MILK)

BEER-BRINED ROAST CHICKEN

CARNE ADOVADA (MEXICAN SLOW-COOKED CHILE-BRAISED PORK)

VINDALOO BBQ BABY BACK RIBS

BRISKET WITH SWEET & SOUR ONIONS

SHROOMY CHEESEBURGERS WITH MAPLE THYME CARAMELIZED ONIONS

PYTTIPANNA (SWEDISH MEAT & POTATO HASH)

BAKED EGGS WITH LEEKS & DANDELION GREENS

SAVORY OATMEAL WITH MISO & MUSHROOMS

BEET RICOTTA DUMPLINGS

WITH BROWNED BUTTER & SAGE

Evan Kleiman

These pillowy dumplings, topped with butter, sage, and a soft shower of grated Parmesan, taste earthy and ethereal at the same time. The host of the popular Good Food program on Los Angeles public radio station KCRW, Evan first discovered gnocchi made with ricotta years ago in Rome and was blown away. This dish is her tribute to that taste memory. The key to these gnocchi is using the freshest beets you can find, which add color and flavor, as well as basket ricotta, a dense type of ricotta that has been drained of extra liquid and contributes to the fluffy texture.

Makes 4 servings

½ pound red beets (3 or 4 small beets)

1 pound basket ricotta (see Tip)

1 large egg

1 cup grated Parmigiano-Reggiano cheese, plus more for serving

¼ teaspoon kosher salt

Freshly ground black pepper

1 cup all-purpose flour, plus more for dredging

½ cup (1 stick) unsalted butter

¼ cup fresh sage leaves

Preheat the oven to 450°F.

Wrap the beets in aluminum foil and place them on a rimmed baking sheet. Bake until fork-tender, about 45 minutes. Remove from the oven, open the foil, and let the beets cool. Peel the beets and cut into 1-inch pieces. Transfer the beets to a food processor and purée.

Transfer ¾ cup of the beet purée to a large bowl and add the ricotta, egg, Parmigiano-­Reggiano, salt, and some pepper. If you have extra beet purée, reserve it for another use. Mix well with a wooden spoon. Slowly stir in the flour, then stir until the dough just comes together. Cover and refrigerate for 2 hours or up to overnight.

Line a baking sheet with parchment paper and lightly dust the parchment with flour. Heavily dust your work surface with flour. Drop a walnut-size piece of the dough in the flour, coat all sides, then roll the dough around with your palms to form a small ball. Set the dumpling on the prepared baking sheet and repeat until you have used all the dough. Place the sheet of prepared gnocchi in the refrigerator for 1 hour to firm up. The gnocchi can be formed up to 1 day ahead.

Heat a sauté pan over medium-high heat, add the butter, and let it melt without moving the pan. When the butter has begun to brown around the edges, pick up the sauté pan and swirl to keep the melted butter from burning. Add the sage leaves and reduce the heat to medium. Cook until the sage is crispy, 1 to 2 minutes. Remove from the heat and set aside.

Bring a large pot of salted water to a gentle simmer over medium heat. Lift the piece of parchment off the baking sheet and slip the dumplings into the water. Cook until the dumplings float to the surface, 2 to 3 minutes, then cook for 1 minute more, until the dumplings are firm but tender. Using a slotted spoon, remove the dumplings from the water and place on a serving platter. Top with the browned butter and sage, sprinkle with Parmigiano-Reggiano, and serve immediately.

Tip: If you can’t find basket ricotta, you can make your own. Put traditional ricotta in a sieve or a cheesecloth-lined colander set over a bowl. Cover with plastic wrap or a dishtowel and refrigerate for 8 hours or up to overnight.

MANICOTTI

WITH CHERRY TOMATO SAUCE

Sarah Gavigan

While manicotti made with pasta sheets can be a belly bomb, Sarah’s classic version made with crepes is surprisingly light—a good thing, since you’ll want seconds. Instead of traditional “red sauce,” she uses cherry tomato sauce, which contributes to the brightness of the dish, as do the fresh herbs in the ricotta. Even though Sarah’s chef adventures have been very cross-cultural, this Nashville restaurateur, who owns the eateries Otaku, POP, and Little Octopus, grew up in an Italian-American household where dishes such as this one were customary fare. Her manicotti is a fun recipe to make with friends, as they can stuff the crepes as you work the skillet.

Makes about 20 crepes (5 servings)

Sauce

2 quarts Sicilian cherry tomato sauce (see Tip)

Kosher salt and freshly ground black pepper

Cheese Filling

28 ounces ricotta cheese

2 large eggs

1 cup finely chopped fresh flat-leaf parsley

1 cup finely chopped fresh mint

1 teaspoon freshly grated nutmeg

1½ cups freshly grated Pecorino Romano cheese

Crepes

4 large eggs

1 cup all-purpose flour

1 teaspoon kosher salt

2 tablespoons unsalted butter, melted

½ cup freshly grated Pecorino Romano cheese

Preheat the oven to 325°F.

Heat the sauce: Bring the tomato sauce to a simmer in a medium pot. Season with salt and pepper.

Make the cheese filling: Put the ricotta in a large bowl and mix in the eggs one at a time. Stir in the herbs, nutmeg, and Pecorino. Set the mixture aside.

Make the crepes: In a large bowl, beat the eggs with a handheld mixer until fluffy. Gradually add the flour, salt, and 1 cup water. As the batter thickens, add an additional ½ cup water and beat until smooth. The batter should stick to the spoon but be runny.

Heat a nonstick skillet over medium heat. Brush with a light layer of melted butter. Ladle 2 to 3 tablespoons of the crepe batter into the pan and swirl it around until it covers the surface. The crepe will set in less than a minute. Do not let it brown. Flip, cook the other side for a few seconds, and slide it onto a plate. Repeat with the rest of the batter, adding more butter to the pan every few crepes. (You can pile the finished crepes on top of one another; they won’t stick together.)

If batter thickens while standing, mix in a splash of water.

Assemble and bake the crepes: Ladle 1 cup of the tomato sauce to cover the bottom of a glass baking dish or other large casserole. Lay one crepe on a flat surface and fill with 3 tablespoons of the cheese filling along the center. Roll the crepe like a cigar and place it in the baking dish. Repeat, placing the crepes side by side in a single layer. When finished, cover the crepes with tomato sauce and reserve any extra to serve with the baked crepes. Sprinkle with the Pecorino and bake for 45 ­minutes or until until browned on top.

Serve family-style with the extra sauce in a bowl on the side.

Tip: The cherry tomato sauce might require some online sleuthing to hunt down. Look for the kind made with Sicilian cherry tomatoes that comes in a pop-top bottle. The sauce is thin and mildly flavored and works nicely with this recipe.

NONNA GRAZIA’S PASTA E PISELLI

(GRANDMA’S PASTA & PEAS)

Claudia Ficca

This warm bowl of pasta shells in a light tomato-y broth is pure comfort food for Claudia, one of our favorite food stylists and part of the team that worked on this very cookbook. Claudia grew up eating this one-pot dish made by her nonna, who is in her nineties and with whom she still speaks almost every day. Nonna was raised in Calabria, Italy, where her mother and grandmother ran a farm and a vineyard and sold the fruits and vegetables they harvested. This dish originated with them and reflects the rustic fare they cooked every day.

Makes 8 servings

2 tablespoons olive oil, plus more for finishing

1 medium onion, chopped (about 1½ cups)

Kosher salt

1 cup passata (unsalted strained tomatoes)

1 pound dried shell pasta

1 (1-pound) bag frozen baby sweet peas

1 cup freshly grated Parmigiano-Reggiano cheese

Heat the olive oil in a large pot over medium heat. Add the onion and sauté until soft, about 3 minutes. Add a pinch of salt and stir.

Add the tomatoes and stir to combine. Bring to a simmer and cook, stirring occasionally, for about 3 minutes.

Stir in 7 cups water and turn the heat to high. Cover the pot and bring to a boil.

When the sauce is boiling, add 2 tablespoons of salt and the pasta. Cook, uncovered, at a gentle boil, stirring occasionally, for about 11 minutes. Stir in the peas and taste for seasoning. Cook for 2 minutes more. Turn off the heat, cover the pot, and let sit for 5 minutes.

Ladle the pasta, peas, and broth into individual bowls and drizzle with a generous amount of olive oil. Top with the grated cheese and serve.

Tip: Claudia customizes this dish with whatever ingredients she happens to have on hand. Add fresh basil leaves to the oil in the beginning or toss a Parmigiano-Reggiano rind in with the pasta while it’s cooking. (Be sure to remove the leaves and/or the rind before serving.) You also can sauté a handful of chopped pancetta before adding the onion to the pan. Or, for some heat, sprinkle a teaspoon of chopped hot peppers on each serving.

SIMPLE SUMMER TOMATO SAUCE

Anya Fernald

When that happy time known as tomato season arrives, try this easy four-­ingredient recipe. Anya, the CEO and cofounder of Belcampo, a sustainable meat company, uses an interesting technique she learned while working with farmers in Italy: grating tomatoes. During her time there, she marveled at the simplicity of Italian kitchens and how creatively they use the most basic of tools. They shape pasta with the tines of a fork, pound meat with rolling pins, and shred onions, tomatoes, and even garlic with cheese graters. Here, the grater makes quick work of tomatoes, turning them into pulp with little mess and little effort on your part.

Makes about 3 cups

1 small or ½ medium onion

8 ripe tomatoes (Anya loves Early Girl or Roma tomatoes)

¼ cup olive oil, plus more for serving

1 teaspoon kosher salt, plus more as needed

Using the small holes on a box grater, grate the onion into a medium bowl. Using the large holes, coarsely grate the tomatoes into a large bowl and discard the skins.

Heat the olive oil in a pan or pot large enough to hold all the tomato pulp over medium-low heat. Add the onions and cook for 10 minutes. Don’t let them brown. Add the tomatoes and cook for 20 minutes more, or until the juices have reduced slightly but the sauce is still liquid. Reduce the heat to low if necessary. Add the salt, stir, and taste for seasoning.

To serve, toss the sauce with pasta and top with basil, olive oil, and cheese.

PINK SPAGHETTI

WITH BEET & RICOTTA SAUCE

Elettra Wiedemann

This beet-ricotta combo creates a luscious fuchsia-colored sauce that literally stains the pasta for a fun twist on traditional spaghetti sauce. The basil, toasted walnuts, and lemon zest that top the dish provide an earthy, fragrant counterpart to the creamy sauce and another pop of color. Leave it to Elettra, cookbook author, founder of the website Impatient Foodie, and a food contributor at Refinery29, to come up with a new Italian classic.

Makes 4 to 6 servings

Kosher salt

2 red beets, the size of tennis balls

2 tablespoons plus ¼ cup olive oil

½ cup boiling water

2 cups part-skim ricotta

1 pound dried spaghetti

¼ cup freshly grated Parmigiano-Reggiano cheese

½ cup chopped fresh basil

¼ cup chopped toasted walnuts

Zest of 2 lemons

Fill a large pot with water and several large pinches of salt and bring to a boil.

Peel the beets, then shred them in a food processor, using a shredding blade, or on the large holes of a box grater. You’ll have about 4 cups shredded beets.

Heat 2 tablespoons of the olive oil in a medium sauté pan over medium heat. Add the grated beets and a pinch of salt and sauté, stirring frequently, for 3 to 4 minutes. Once the beets have softened, add the ½ cup boiling water and cook for 3 minutes more.

Transfer the beets to a food processor, add the remaining ¼ cup olive oil, and purée into a smooth paste. Add the ricotta and 1½ teaspoons salt. Purée again until very smooth. Set aside.

Cook the spaghetti in the pot of boiling water according to the package instructions. Reserve 1 cup of the pasta cooking water and drain the spaghetti.

In a large bowl, quickly combine the hot pasta with three-quarters of the beet-ricotta sauce and mix together well. If the sauce is too thick, add the reserved pasta water 1 tablespoon at a time. Add more sauce and/or water if necessary. Any extra sauce will keep in the refrigerator for a few days (see Tip).

Twirl a serving of pasta onto a plate or into a bowl and sprinkle with some Parmigiano-Reggiano, basil, walnuts, and lemon zest. Repeat with the remaining pasta. Serve immediately.

Tip: Use the extra pasta sauce as a veggie dip, sandwich spread, or crostini topping.

EASY CRAB ROLLS

WITH AVOCADO

Chrissy Teigen

Buttery, toasty buns stuffed with creamy crab will make you feel like you’re on vacation, even when you’re stuck at home. And the best part is that you can make them in five minutes or less. This super straightforward recipe can be easily doubled or even tripled if you’ve got a lot of friends or family to feed. That’s one of Chrissy’s trademarks: yummy eats meant to be enjoyed with pals, not labored over. Delicious, unfussy meals are why this cookbook author and social media superstar has such a big following for her food.

Makes 4 sandwiches

1 (8-ounce) container jumbo lump crabmeat, drained

1 avocado, pitted, peeled, and diced

¼ cup mayonn

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