Ginger & Lime Baked Cheesecake with Irish Strawberry Compote Ingredients (Serves 6-8) For The Base: 2 Packs of Simply Better Handmade Oat & Ginger Cookies, crushed 75g Butter, plus extra for greasing For The Compote: 1 Bag of Simply Better Expertly Grown Frozen Irish Strawberries 250ml Simply Better Handmade Irish Raspberry & Wexford Rhubarb Cordial For the Filling: 3 Simply Better Free Range Corn Fed Large Eggs 500g Cream Cheese 100g Caster Sugar 1Tbsp Cornflour Finely Grated Rind and Juice of 2 Limes 1 Vanilla Pod, split in half lengthways and seeds scraped out To Serve: Simply Better Single Source Irish Jersey Cream, lightly whipped Method: 1. Preheat the oven to 160°C Lightly butter a 9inch loose-bottomed cake tin and line with non-stick baking or parchment paper. 2. To make the base, melt the butter in a pan set over a gentle heat. Add the crushed cookies and mix well. Spread the mixture over the base of the tin, pressing down with the back of a spoon to flatten. Place in the oven for 10 minutes to firm up. 3. Remove the tin from the oven and set aside. Place a dish of hot water in the oven on the bottom rack – this will stop a skin forming on the cheesecake. Place the cream cheese, sugar, eggs, lime rind and juice, vanilla seeds and cornflour in a mixing bowl and beat together until smooth with an electric whisk. 4. Pour this mixture into the cake tin and place on a baking sheet. Bake for 35-45 minutes until lightly golden. The filling should still be a bit wobbly at this stage. Turn off the oven, open the door and leave to cool completely. The filling will set as it cools. 5. To make the compote, place the leftover vanilla pod in a saucepan with the cordial and bring to the boil. Reduce the heat and allow to simmer for 5 minutes until reduced and slightly thickened. Place the strawberries in the pan and poach the berries for 2-3 minutes until softened but still holding their shape. Remove the vanilla pod before serving. 6. To serve, slice the cheesecake into wedges and serve with some cream and the poached strawberries.
Sharon Hearne Smith’s Sesame Seed Porridge Bread from Today with Maura and Dáithí.
Ingredients
This is an unusual bread recipe, based on porridge oats and yoghurt instead of flour and water. It is quick, easy and virtually foolproof to make.
Use any selection of seeds you prefer instead of sesame seeds, or omit them altogether for a plain bread. Alternatively, add other flavours like nuts and dried fruits or sundried tomatoes and basil or a swirl of pesto would be delicious too. This bread stays quite moist and fresh for a few days stored in an airtight container.
Makes: 1 loaf (about 12 slices)
Sunflower oil for greasing
500g tub natural yoghurt
100ml milk
2 tbsp olive oil
2 tbsp sesame seeds + extra for sprinkling
2 tsp bicarbonate of soda
2 x 500ml yoghurt tubs of porridge oats (or 400g)
butter for serving, optional
Method
Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6. Grease a 1Lb loaf tin (approximately 3 x 5 x 7 inch) with parchment paper and grease again.
Scoop the yoghurt into a large bowl. Add the milk, oil, sesame seeds and bicarbonate of soda and mix until well blended.
Fill a clean and dry yoghurt tub with oats and tip them in. Repeat with a second tub of oats. Alternatively, weigh out 400g of oats on a scales.
Mix everything together until well blended.
Spoon into the prepared tin, spreading the top level. Scatter a small handful of sesame seeds on top.
Bake for 45 minutes or until golden brown and a skewer comes out clean when pierced in the middle.
Remove from the tin and return the loaf to oven, directly on the shelf, for another 5 minutes to dry out the crust.
Remove and leave to cool on a wire rack. Cut into slices and serve spread with a little butter if liked.
This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.
Ingredients:
2 2/3 cups (1lb) plain flour, extra for dusting
1 tsp salt
1 tsp bicarbonate of soda
1 tsp caster sugar
2 tbsp (1oz) Kerrygold Salted Butter, chilled and diced
1 cup (8fl oz) buttermilk
1 large egg, beaten
Kerrygold butter curls and strawberry jam, to serve
Directions:
Preheat the oven to 425°F (220°C), Gas mark 7. Sift the flour into a bowl with the salt and bicarbonate of soda. Stir in the sugar and then, using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
Make a well in the center and pour in the buttermilk and beaten egg. Using a tablespoon, gently and quickly stir the liquid into the flour. It should be soft but not sticky. Lightly flour the work surface. Turn the dough out onto it and pat into a circle about 1in (2.5cm) thick. Cut into triangles with a sharp knife or stamp out 2in (5cm) rounds with a cutter.
Arrange the scones on a non-stick baking sheet and bake for 15 minutes until well risen and golden brown. Leave to cool for at least 10 minutes on a wire rack, then serve with the butter curls and jam.
Cheddar variety
Mix ¼ cup (1oz) (25g) of Kerrygold grated Aged Cheddar in with the buttermilk. Brush the finished scones with melted Kerrygold butter and sprinkle with another ¾ cup (3oz) (75g) grated Kerrygold Aged Cheddar before baking. Mix 1 teaspoon wholegrain mustard into 2 tbsp (1oz) (25g) of butter and use to spread on the split baked scones before topping with sliced cooked ham or tomatoes to serve.
Fruit variety
Add ½ cup (2oz) (50g) of sultanas or raisins or dried pitted cherries when stirring the sugar into the dry ingredients, then finish as described above.
These tarts are absolutely perfect for a relaxed Sunday lunch. They can be made in the morning and left covered with cling film in the fridge. Pop them into the oven before sitting down to the main course and they will be in about half an hour.
Serves 4
Cooking time:
Preparation time:
Ingredients
5 firm ripe pears
Juice of ½ lemon
1 tbsp plain flour
1 heaped tbsp light brown sugar
1 tsp ground cinnamon
50g skinned hazelnuts, roughly chopped
1 egg, beaten, to glaze
Icing sugar, to dust
Crème fraîche, to serve
Honey, to serve
For the Pastry
225g (8oz) plain flour, plus extra for dusting
pinch of fine salt
150g (5oz) butter, chilled and diced
3 tbsp caster sugar
1 large egg, lightly beaten
To Cook
To make the pastry, place the flour in a large bowl with the salt and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, then bring the pastry together with the egg (it may also need 1 tablespoon of cold water if it’s a little dry). Wrap the pastry in cling film and chill for at least 30 minutes (or overnight is fine).
Preheat the oven to 180°C (350°F/gas mark 4). Line 2 large baking sheets with non-stick baking paper.
Peel, core and slice the pears and put them in a bowl. Toss them in the lemon juice, then toss with the flour, brown sugar and cinnamon.
On a lightly floured board, cut the pastry into 4 even-sized pieces. Roll each piece of pastry out to a rough circle about 15cm (6in) in diameter and no more than 5mm (¼in) thick. Carefully transfer to the lined baking sheets. Arrange the pears in the middle of each one and scatter the hazelnuts on top, leaving a 2.5cm (1in) border. Using the sides of the baking paper to help lift the pastry, fold the sides up and over the pears. Brush with the beaten egg and bake for 30–40 minutes, until the tarts are cooked through and golden.
Serving Suggestions
Dust with icing sugar and arrange on plates. Add dollops of crème fraîche and a drizzle of honey to each one to serve.
Weigh the eggs. Take the same weight in butter, sugar and flour. Beat the butter and sugar together until pale and light in texture. Wash the oranges and add the finely grated rind of 2 and the juice of 1 to the butter mixture. Mix the flour and baking powder and add alternately with the eggs. Beat thoroughly. Bake in a 24cm (91/2in) tin in a moderate oven, 180°C/350°F/gas 4, for 50 minutes approx. Cool the cake and split it in two. Sandwich with the orange butter icing and spread the chocolate icing over the top and sides allowing any excess to run off.
To make the orange butter icing, finely grate the rind of the orange and squeeze out the juice. Beat the icing sugar, butter and orange rind together. Add in enough juice to make the icing a spreading consistency.
To make the chocolate icing, melt the chocolate in the water. Remove from the heat and beat in the butter and then the eggs very thoroughly. Leave to cool and set before icing and filling the cake.
Watch Neven’s Christmas at Adare on RTÉ One at 8pm on Thursday, 7th and 14th of December.
Ingredients
Serves 6-8
1 x 900ml tub Vanilla Ice Cream
200ml cream, whipped, to serve
Chocolate Sponge
4 eggs
120g caster sugar
90g self-raising flour
30g good quality cocoa powder
Italian Meringue
4 x egg white
225g caster sugar
135g water
1 tsp vanilla extract
Warm Chocolate Sauce
200ml cream
1 tsp vanilla extract
2 tbsp Coole Swan Irish Cream Liqueur
255g plain chocolate, finely chopped (at least 70% cocoa solids)
Method
To Make the Chocolate Sponge
Preheat the oven to 180°C/350°F/Gas Mark 4
Line a baking tray (13.6 x 9.5in) with parchment paper
In a large bowl whisk the eggs and caster sugar together with hand mixer
Whisk for 3 minutes on full power until light and fluffy
Sieve in the flour and cocoa powder and gently fold in using a spatula
Transfer the mixture to the baking tray
Bake for 8-10 minutes
Remove from the oven and allow to cool completely
For the Italian Meringue
Place the caster sugar and water in a saucepan over a medium heat, swirling the pot until the sugar has dissolved.
Once the sugar has dissolved allow to boil.
Meanwhile place the egg whites & vanilla extract in a large mixing bowls and whisk until soft peaks form.
Boil the sugar until it has reached 120°C (use a sugar thermometer to check).
Carefully stream the syrup into the egg white while whisking on high speed.
Keep whisking for around 5 minutes until the meringue is thick, glossy and has completely cooled down.
Keep covered in a bowl or transfer to a piping bag until needed.
For The Warm Chocolate Sauce
Place the cream, vanilla extract and Coole Swan in a pan and bring to the boil, stirring occasionally
Gently add in the chocolate and stir gently until completely melted.
This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed
Use warm or cold as required
To Assemble
Line a 2lb loaf tin with a double layer of cling film, ensuring an overhang on each side
Cut the prepared chocolate sponge in 3
Place one third of the sponge in the base of the tin
Using half of the tub of vanilla ice-cream, spread an even layer over the sponge. Use the back of a tablespoon to help
Place another piece of the sponge on top followed by the remaining ice-cream, ensuring to spread it evenly
Add the final piece of sponge on to, gently pressing down
Fold the overhang of cling film over the top
Pace in the freezer to firm up for 3-4 hours minimum or overnight is best
To Serve
Once ready to serve, remove from the freezer, open and turn out onto a long plate/serving plate
Pipe the prepared Italian meringue around the loaf ensuring it is completely covered
At this point the Alaska can be returned to the freezer until needed or alternately to serve straight away, use a blow torch to evenly brown the outside of the meringue all over
450g (1lb, 31/2 cups) plain flour 1/2 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon bicarbonate of soda 300-600ml (1/2 – 1 pint, 1 1/4 – 2 1/2 cups) sour milk or buttermilk
METHOD
Sieve the dry ingredients. Make a well in the centre.
Pour in all the milk at once. Using 1 hand, with your fingers stiff and outstretched like a claw, stir in a full circular movement from the centre to the outside of the bowl in ever increasing circles. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well-floured work surface. Wash and dry your hands. Tidy it up and flip over gently. Pat the dough into a round, about 4cm deep.
Cut a deep cross on the loaf and prick in the four corners.
Bake in the oven for 15 minutes then turn down to 200deg C for 30 minutes until cooked. If you are in doubt, tap the bottom of the bread, when it is cooked it will sound hollow. Cool on a wire rack.
Tip! Soda breads are best eaten on the day they are made, but are still good the next day.
Spotted Dog
Follow the recipe above adding: 1 dessert spoon of sugar, 100g sultanas, 1 egg.
Add the sugar and the sultanas with the flour and drop the egg in with the milk before missing. Spotted dog is also called railway cake in some parts of Ireland.
Stripy Cat
Follow the spotted dog recipe replacing the sultanas with 75g of roughly chopped best quality chocolate.
Come to savour culinary delights at Ballymaloe House Hotel.BOOK YOUR STAY
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