Tag: Co Cork

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It’s good to see this, old cooling rack from “Lynch’s Bakery “ Killeagh. Co Cork that closed in the 70s ,@BallymaloeCS

 

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It’s good to see this, old cooling rack from “Lynch’s Bakery “ Killeagh. Co Cork that closed in the 70s , @jen.allennn left me 190 loaves to bake this morning . .
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Rachel Allen’s lavender sponge cake with rhubarb curd

lavender-sponge-cake-with-rhubarb-curd

A lovely lavender flavoured cake with a hint of rhubarb from Rachel’s TV series “All Things Sweet” proudly sponsored by Connacht Gold.

Ingredients

For the lavender sponge

  • 6 eggs
  • 175 g (6 oz) caster or granulated sugar
  • pinch of salt
  • 150 g (5 oz) plain flour
  • 2 tsp lavender buds, finely chopped (off the stems)
  • 125 g (4½ oz) butter, melted, plus extra for greasing

For the rhubarb curd

  • 550 g (1 lb 3 oz) rhubarb, cut in to 1cm (½in) slices (weigh when sliced and trimmed)
  • 200 g (7 oz) caster or granulated sugar
  • 75g (3 oz) butter
  • 3 eggs, whisked
  • To decorate
  • icing sugar

Method

  1. Preheat the oven to 180°C (350°F), Gas mark 4. Line the base of three 18cm (7in) cake tins and butter the sides.
  2. To make the sponge, place the eggs, the sugar and the salt in the bowl and, using an electric whisk, beat for 5–8 minutes until tripled in volume, light and fluffy. Sift in the flour and fold into the light mousse-like mixture with the lavender and the melted butter, working quickly so that too much air does not escape.
  3. Divide the cake mixture into the three tins and place in the oven. Bake for 22–25 minutes until light golden and a skewer inserted into the centre comes out clean. Take out of the oven and let sit in the tin for a few minutes before taking out and cooling on a wire rack.
  4. Next, make the curd. Place the rhubarb and 50g (2oz) of the sugar in a saucepan on a medium heat, stirring every so often. Cook for about 5–6 minutes until the rhubarb has softened, broken up completely and the mixture has thickened to a pulp.
  5. Pour into a sieve sitting over a bowl and push the mixture through the sieve into the bowl, making sure to scrape the underside of the sieve to get every last bit.
  6. Next, place the butter in the cleaned saucepan on a low-medium heat and allow to melt. Take off the heat just while you add in the eggs, rest of the sugar and the rhubarb purée. Put back on a low heat and stir all the time for about 2–3 minutes until thickened. Take off the heat, tip into a bowl and allow to cool.
  7. When ready to assemble, place one cake (save the cake with the best-looking top for the top) upside down on a plate or cake stand. Place half of the curd on top and spread it out (I like to allow the curd to drip slightly over the edges). Put the next cake, right side up, on top, then cover with the second half of the curd, as before. Finally, top with the third (and best-looking) cake. Dust with icing sugar and decorate with some more lavender if you’d like.

http://www.connachtgold.ie/recipes/rachel-allen-lavenderspongecake/

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Spring lamb chops with salsa verde @rachelallencooks

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Here’s a really quick and easy recipe for Spring lamb chops with mint salsa verde, just delicious at this time of the year.
Serves 4-6

For the mint salsa verde:
Makes 150ml

1 handful of parsley leaves
1 handful of mint leaves
grated zest and juice of 1 small lemon
1 clove of garlic, crushed
1 tbsp capers, rinsed
50ml extra virgin olive oil
black pepper

lamb chops (2-3 per person)
1 – 2 tbsp extra virgin olive oil
salt and pepper

First make the salsa verde, put the mint, parsley, lemon zest, garlic and capers into a food processor and whiz until it’s all finely chopped. Add the lemon juice and olive oil (add more oil if you want it a bit more runny). Check the seasoning – it might not need salt, as the capers can be quite salty.

Next cook the lamb chops, remove excess fat from the chops, but leave about ½ cm still on. Drizzle with olive oil and season with pepper. Place a frying pan or grill pan on a high heat. When it’s good and hot add the lamb chops and sprinkle with a little salt and more pepper. Cook for approximately 3 minutes on each side. Remove to a plate, cover and leave to rest in a warm oven for 5 minutes.
Serve with a good drizzling of the salsa verde.
#mint #salsaverde #springlamb
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Darina Allen’s Sea Spinach Soup

 

darina allen sea spinach soup

Sea Spinach Soup

Sea spinach is at its sweetest and most delicious at present…. I absolutely love it and really want you to know about it so if you live near a rocky strand, look out for it – the shiny green leaves are unmistakable. It is, in fact, the ancestor to most cultivated varieties of beet, from beetroot to spinach beet. It can be cooked exactly like garden spinach and used in the same way, for example, try serving it in Middle Eastern style with raisins and pine kernels and a touch of cinnamon. Not surprisingly, because sea spinach is washed by the tides, it is full of iodine, minerals and other trace elements and it has an addictive salty tang. Sea spinach is tougher and slightly stronger in flavour than garden spinach, so it takes a little longer to cook.

The trick with these green soups is not to add the greens until the last minute, otherwise they will overcook and the soup will lose its fresh taste and bright green colour.

50g (2oz/1/2 stick) butter

110g (4oz/1 cup) onion, chopped

150g (5oz/1 cup) potatoes, chopped

600ml (1 pint/2 1/2 cups) homemade chicken stock, vegetable stock or water

425-600ml (3/4-1 pint/2 – 2 1/2 cups) creamy milk (1/4 cream and 3/4 milk)

salt and freshly ground pepper

225-350g (8-12oz/3 cups) sea spinach, destalked and chopped

Freshly ground nutmeg

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Garnish

2 tablespoons (2 American tablespoons + 2 teaspoons) whipped cream (optional

Freshly chopped parsley

Melt the butter in a heavy-bottomed saucepan. When it foams add the onions and potatoes and turn them until well coated. Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes. Add the boiling stock and milk, bring back to the boil and simmer until the potatoes and onions are fully cooked. Add the sea spinach and boil with the lid off for about 3-5 minutes, until the sea spinach is tender. Do not overcook or the soup will lose its fresh green colour.

Liquidise and taste and add some freshly grated nutmeg.  Serve in warm bowls garnished with a blob of whipped cream and some chopped parsley

Ballymaloe Cookery
@BallymaloeCS