Cookery Classes, Cooking, Food, Recipes, Vegetarian

To fry or not to fry?

I bought a deep fat fryer a few years ago because I wanted to cook Deep Fried Brie – it’s a favourite of the Chief Taster 😉  After about two uses it took up residence somewhere deep in my shed. Anything that needs to be deep fried is now baked. Well except for the brie – experiments have proven that it ‘explodes’ in the oven and it is now a dish to be enjoyed only when we’re out 🙂 

Last night we had a ‘Taste of Asia’ class with dishes from China, India and Thailand.  All the dishes were very well received including the baked spring rolls with hoisin sauce.

taste of Asia 002

Here’s all you need to do to make  a healthier version of take away spring rolls:

Spring Rolls

  What you need:

  • Selection of vegetables such as:
    • 1 carrot, finely julienned
    • 1 red pepper, thinly sliced
    • Tin of Chinese mushrooms
    • 1/2 packet Beansprouts
  • 1 tbsp. soy sauce
  • 2 tbsp. oyster sauce
  • 10 Spring Roll Wrappers
  • 1 egg, beaten
  • Dipping Sauce:
    • 3 tbsp. hoisin sauce
    • 1 tbsp. Nam Pla (fish sauce)
    • 1 tbsp. cold water
    • 1 chilli, finely chopped

What you do:

  • Heat a tbsp of sunflower oil in a wok.
  • Add the vegetables and stir fry  for 2-3 mins
  • Add the soy and oyster sauces, cook for another minute then set aside to cool.
  • Place spring roll wrapper on chopping board. Place a small pile of vegetables, in lower corner of wrapper – Fold bottom over, then bring in the two sides and roll over to enclose the filling – like an envelope (It gets easier!)
  • Seal the end of the pastry by brushing with the beaten egg.
  • Then brush each roll with egg and bake in hot oven (200 C Fan) for 10 mins until crispy
  • To make dipping sauce – mix hoisin sauce, fish sauce, water and chillies in a bowl.

spring rolls

You could also add shredded duck or pork if you’d like. I was pleasantly surprised that the Chief Taster polished off the veggie ones 🙂

Happy Cooking !

If you’d like to attend one of my cookery classes in Tullamore please let me know. Next week is a ‘Taste of the Americas’

Chef, Cocktails, Cookery Classes, Cooking, Food, Recipes, Restaurants

Beating the January Blues

2 weeks into January and my resolutions are still going strong – well most of them ! I started my get fit regime (albeit gently) , had a great turn out for my first cookery class and enjoyed my first meal out of the year.

The Chief Taster surprised me with a night away in Dunbrody House Hotel – just the thing to chase away the January blues. If you haven’t been, Dunbrody is a beautiful Georgian House in Arthurstown , Co. Wexford run by TV Chef Kevin and Catherine Dundon.

We stayed in a lovely room overlooking the garden and the beautifully laid out herb garden. I will admit to being slightly jealous 😉 The CT had to go do some work so I relaxed with coffee and my book.

Then it was time to preen ourselves for dinner and pre-prandial drinks by the fire. I’m still searching for a ‘grown up’ pre-dinner drink – thanks to a recommendation from the cocktail guru Geoff Boyle I decided to try a Hendricks gin and tonic but was a little disappointed to be told that they had run out of Hendricks over Christmas. I picked a Campari from the drinks menu after that – it will not be my drink of choice 😉 . He stuck to his usual whiskey and was happy.

We were served a very tasty salmon dip while we decided on our dinner choices and then shown into the beautiful dining room.

Menu

Dinner did not disappoint. We both loved the black pudding and chorizo bread  (I shall be attempting a version..). Then I had the Smoked Salmon and the Venison , while the Chief Taster had the Pigeon and the Halibut. I  loved the flavour combination of the smoked celery root purée with the venison but I will admit to passing on the sunchoke!

We don’t normally do desserts but our lovely waitress Sarah persuaded us – so he opted for the doughnuts and coffee and I went for the cheese board which would have comfortably fed four if not six people! And then there were handmade chocolates…… All these delights were washed down by a very pleasant Lawton Hill’s Pinot Noir.
We were so full we couldn’t even manage a postprandial drink – even the stairs were a challenge 🙂

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Would you believe the lovely Sarah turned out to be the equally lovely Paula Ryan’s niece. Talk about a small world!

Breakfast was another feast – did I mention I’m joining a gym! There were two ladies in the dining room who were heading to the Cookery School for the day and I would have loved to have gone with them but unfortunately it was time to head back to reality.

If you’re looking for a relaxing mini break with excellent food I’d definitely recommend Dunbrody House. Next time I’m definitely doing a cookery class 🙂

Speaking of cookery here is one of the dishes from my first ‘Healthier Cooking’ class – warm, comforting and healthy!

Chickpea & Red Pepper Stew

What you need:

  • 1 tbsp. rapeseed oil
  • 1 onion, chopped
  • 1 red peppers, diced
  • 1 clove of garlic, crushed
  • 2 tsp smoked paprika
  • 1  jar passata
  • 1 tin chickpeas
  • Pinch of sugar
  • Seasoning
  • Fresh coriander

 What you do:

  • Heat oil over a gentle heat in a heavy bottomed saucepan, add onion and pepper and cook for about 10 mins until softened
  • Add the garlic and the paprika and cook for another minute.
  • Add in the passata plus a pinch of sugar and the chickpeas. Leave to simmer over low heat for 10 minutes.
  • Season and serve with rice, sprinkled with fresh coriander

PS Crisped chorizo sprinkled over the top may add a few more calories but it is rather delicious….

Happy Cooking !