Category: Food

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Neven’s recipes: Tiramisu and Pavlova Wreath with Exotic Fruit – Marty in the Morning @rte lyricfm đŸ€©đŸ˜€

Tiramisu

The name of this simple dessert comes from the Italian tirami su, meaning ‘pick me up’ (or ‘cheer me up’). Tiramisu has been subjected to many variations over the years, but this is the original recipe and – in my opinion – the best! This is a dessert that actually benefits from being made ahead, allowing the lovely flavours to mingle. As a result, it is perfect for a large gathering.

Serves 8–10

  • 4 large eggs
  • 100g caster sugar
  • 250g mascarpone cheese 2
  • 50ml cream
  • 250ml freshly brewed strong espresso coffee (left to cool completely)
  • 150ml Tia Maria or KahlĂșa liqueur
  • 40 sponge fingers
  • 50g bar plain chocolate
  • 2 tsp cocoa powder

Separate the eggs, putting the yolks in one bowl with 80g of the sugar, and the egg whites in another. Using an electric beater, whisk the egg yolks and sugar until pale and creamy, then mix in the mascarpone cheese until well combined. Whip the cream in a separate bowl until soft peaks form, then fold into the egg yolk and mascarpone mixture.

Using spotlessly clean beaters, whisk the egg whites with 20g of sugar until soft peaks form, then fold this into the mascarpone cream. Spoon a third of this mixture into a suitable dish that is at least 2cm deep. Pour the coffee into a shallow dish and stir in the Tia Maria or KahlĂșa. Dip in enough of the sponge fingers to make an even layer on top of the mascarpone mixture. Only dip the sponge fingers in as you go along, so they don’t soak for too long and become difficult to handle.

Cover the layer of soaked sponge fingers with another third of the mascarpone mixture, then grate most of the chocolate bar on top using the coarse side of a grater. Add another layer with the rest of the soaked sponge fingers, then spoon over the remaining mascarpone mixture and spread evenly with a back of a spoon. Cover with cling film and chill overnight to allow the flavours to develop and the dessert to settle. To serve, give the tiramisu a good dusting of cocoa powder, then grate over the rest of the chocolate. Place in the middle of the table so that everyone can help themselves.

SERVE AFTER 
 A go-to dessert if you like spoiling your guests after a long Italian-inspired meal. Tiramisu is ideal for the warmer months since it can be made well in advance and kept in the fridge until needed.

Pavlova Wreath with Exotic Fruit

Cakes are always the sweet option of choice for birthdays and anniversaries. However, I would like to introduce to you the Pavlova Wreath – it is very pretty and easy to make, and it delivers an incredible flavour. As always, feel free to use your own favourite combination of flavours to personalise it. Be sure to produce it with a flourish for that ‘ta-da’ moment!

Serves 10–12

  • For the meringue
  • 5 egg whites
  • 250g caster sugar
  • 50g icing sugar
  • 2 tsp cornflour
  • For the raspberry sauce
  • 200g raspberries
  • 2 tbsp icing sugar
  • 1 tbsp lime juice
  • 2 tsp cornflour or arrowroot
  • For the crĂšme Chantilly
  • 200ml cream (well chilled)
  • 1 tsp vanilla extract
  • 40g icing sugar
  • To decorate
  • 200g raspberries
  • 400g tin lychees, well drained and cut in half
  • 2 passion fruit, halved and seeds scooped out

Preheat the oven to 140°C (275°F/Gas Mark 1). Put the egg whites into the bowl of a stand mixer.
Turn on to a medium speed and whisk until they begin to go frothy and hold their shape a little. Mix the caster and icing sugar together, then add about one third to the eggs in a steady stream, whisking all the time on medium to high. The mixture will now begin to thicken a little.

Make sure that all the sugar has dissolved before you add any more. Add the next third and repeat the process, whisking it all up well. Then add the final third of the sugar. Whisk on high now, since the egg mixture will be much more stable. Keep whisking until you reach the stiff-peak stage. Add the cornflour and fold in with a spoon. Draw a 25cm circle on a piece of parchment paper and use it to line a large baking sheet, then draw a 10cm circle in the middle. This is your stencil. Put dollops of the meringue mixture on to the wreath stencil, keeping it within the edges.

Bake for 55–60 minutes until the meringue has just a little colour. Remove it from the oven and leave to cool. Meanwhile, make the raspberry sauce. Blitz the raspberries in a food processor with the icing sugar and lime juice, then pass through a sieve into a small pan using a plastic spatula. Mix the cornflour or arrowroot with one tablespoon of water until smooth, then add this to the raspberries. Bring to the boil over medium to high heat, then simmer gently for a few minutes until thickened, stirring occasionally.

Set aside to cool. For the crĂšme Chantilly, whisk up the cream, vanilla and sugar in a bowl until it is just beginning to hold soft peaks. Cover with cling film and chill until needed. Carefully slide your Pavlova wreath on to a large, flat serving plate. Place dollops of the crĂšme Chantilly around the top of the wreath, then drizzle over some of the raspberry sauce; the rest can be served in a jug at the table. Decorate the wreath with the raspberries, lychees and passion fruit pulp. Serve straight away.

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Venison and sweet potato casserole with butter beans by @nevenmaguire @rte lyricfm – Marty in the Morning

Casseroles are simply the easiest meals to prepare. First you do all your peeling, slicing and sautéing, then you pop everything into a large pot with a lid and leave it in the oven or on the hob for a couple of hours. In the meantime, you can go for a walk, watch a movie or mow the lawn, then later on, you can settle down to a hearty, warming feast.

SERVES 6–8

  • 50g (2oz) butter
  • 900g (2lb) venison haunch, cut into 2.5cm (1in) cubes
  • 1 large onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, finely chopped
  • 50g (2oz) plain flour
  • 2 tbsp paprika
  • 300ml (Âœ pint) red wine
  • 2 tbsp redcurrant jelly
  • about 1.2 litres (2 pints) beef or chicken stock
  • 450g (1lb) sweet potatoes, peeled and cut into small chunks
  • 1 x 400g (14oz) tin of butter beans, drained and rinsed
  • sea salt and freshly ground black pepper
  • chopped fresh flat-leaf parsley, to garnish

1 Preheat the oven to 180°C (350°F/gas mark 4).

2 Heat the butter in a large, flameproof casserole with a lid over a medium heat. Season the venison and add to the dish. Add the onion, celery and garlic and cook for 2 minutes, stirring. Add the flour and paprika and cook for 1–2 minutes, stirring to combine. Pour in the wine and allow it to bubble down, stirring constantly. Mix in the redcurrant jelly with enough stock to just cover the meat.

3 Bring the casserole to the boil, then season to taste. Cover with a lid and put in the oven for 1 hour. After this time, remove from the oven to add the sweet potatoes and butter beans, then continue cooking in the oven for another hour, until the venison and sweet potatoes are tender.

4 Spoon into warmed bowls and garnish with the parsley to serve.

Stuffed beef rolls with red wine sauce

This recipe uses a good-value cut that isn’t as popular as it should be. It’s perfect comfort food for all the family on a chilly winter evening. It does take time, though, because it needs slow cooking to get as much flavour as possible and to become very tender so that when these stuffed beef rolls are finished cooking, you will be able to eat them with a spoon.

SERVES 4

  • 4 x 100g (4oz) slices of lean topside of beef
  • 2 tbsp rapeseed oil
  • 1 onion, finely diced
  • 2 carrots, finely diced
  • 2 celery sticks, diced
  • 600ml (1 pint) beef stock
  • 250ml (9fl oz) red wine
  • 1 tbsp tomato purĂ©e
  • 2 fresh thyme sprigs, plus extra sprigs to garnish
  • 1 bay leaf
  • creamy mashed potatoes, to serve (optional)

FOR THE STUFFING:

  • 1 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 2 tsp fresh thyme leaves
  • 2 parsnips, finely grated
  • pinch of mild curry powder
  • 3 tbsp fresh white breadcrumbs
  • sea salt and freshly ground black pepper

1 Preheat the oven to 180°C (350°F/gas mark 4).

2 First make the stuffing. Heat the oil in a sautĂ© pan. Add the onion and thyme and cook for about 5 minutes, until softened but not coloured. Add the grated parsnips and cook for 2–3 minutes, stirring. Stir in the curry powder and cook for 20 minutes, until the parsnips are tender. Remove from the heat and stir in the breadcrumbs, then season to taste. Spread the stuffing in an even layer over the beef slices and roll them up to enclose, securing them with a cocktail stick.

3 To prepare the casserole, heat the oil in a casserole over a high heat and sear the beef parcels until brown all over. Remove to a plate and set aside. Next, sautĂ© the onion, carrots and celery for a few minutes, until they are just catching colour. Add the beef stock, wine, tomato purĂ©e, thyme sprigs and bay leaf and bring slowly to the boil. Return the beef to the casserole, then cover and cook in the oven for 1–1Âœ hours, until the beef rolls are meltingly tender. Season to taste.

4 To serve, remove the cocktail sticks from the beef parcels and cut them into slices. Arrange on warmed plates and pour over the sauce. Garnish with the thyme and add a dollop of mashed potatoes to each one to serve if liked.

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Recipe: Broccoli, Bean and Leek Soup

This recipe makes for a delicious, filling soup. Leeks are in the same family as onions, but have a mild flavor that complements the other ingredients without overpowering them.

This recipe can be made without oil by slowly cooking onions and garlic in a covered pot until the onions are translucent. Also, you can substitute frozen broccoli if fresh is unavailable. Additionally, cannellini beans can be easily substituted with navy, great northern or even garbanzo beans.

Ingredients

2 teaspoons extra virgin olive oil
2 cup sweet onion, diced small
2 teaspoon fresh garlic, minced
1 cup leeks, white part only, medium dice (about 1 leek)
5 cups vegetable stock
1œ cups cannellini beans, or one 16-ounce can of cannellini beans, rinsed
1 lb broccoli florets
1 teaspoon salt
Πteaspoon pepper

Instructions

  1. In a four-quart, pot sauté the onions on medium heat in olive oil until transparent.
  2. Add garlic and cook without browning while stirring frequently, about 2 minutes.
  3. Add the diced leeks and sauté 2 minutes.
  4. Add the vegetable stock, increase heat and bring to a simmer.
  5. Add the cannellini beans and broccoli florets or two 10-ounce packages of frozen broccoli florets and simmer on medium heat until broccoli is lightly cooked but still crunchy.
  6. Add salt and pepper, turn off the heat and blend with an immersion blender until completely pureed.

Nutrition information per serving

Makes 10 1-cup servings
Calories 80
Sodium 360 mg
Sugars 3 g
Cholesterol 0 mg
Saturated fat 0 g
Fiber 4 g
Protein: 4 g
Carbohydrates 13 g

Aug 5