Carrick – on – Shannon, Co.Leitrim. #rivershannon
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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- 2 large Portrush Brown Cock Crabs
- 4 litres pre-prepared crab stock
- 500g Lakeland Dairies Butter
- 400ml Millac Dairy Whipping Cream
- 1kg arborio rice
- 8 banana shallots
- 200g wild rocket
- 300g Parmesan cheese (Parmigiano Regianno)
- micro red amaryth cress and parsley to garnish
- 4 red peppers
- 50ml aged balsamic vinegar
- 100ml olive oil
In a large, flat-bottomed pan melt 250g of Lakeland Dairies Butter. Add the shallots and braise before stirring in the rice.
Pour in the crab stock, a little at a time, until the rice is half cooked. Remove from the heat.
Place 2 red peppers in the oven with a little olive oil, salt and pepper. When they have blistered all over, remove them from the oven, cool and deseed. Remove skins with a small prep knife and cut into thin strips (equal lengths).
Deseed the remaining 2 red peppers and blend before passing through a fine chinoix or muslin. Discarding the pulp, transfer the juice into a small pan, adding the balsamic vinegar and reduce to a thick consistency. Allow to cool, before whisking in olive oil to make a pepper dressing.
Purée the brown crab meat and pass through chinoix to remove any shell. Set aside.
Pick out the white crab meat, ensuring there are no pieces of shell remaining. Mix together with the brown meat.
Place the remaining 250g Lakeland Dairies Butter into a large pan and add the half-cooked rice mixture. When it is almost cooked, add the Millac Dairy Whipping Cream, Parmesan and crab meat and simmer gently.
Season to taste. Add the rocket and stir until soft.
Serve the risotto as 2 or 3 quenelles in the centre of a suitable bowl.
Arrange slices of red pepper around the risotto and drizzle the red pepper dressing on top before garnishing with the amaryth and parsley.
- 500 g (1lb 2oz) coarse wholemeal flour
- 125 g (4 1/2oz) plain flour, plus extra for dusting
- 1 tsp bread soda
- 1 tsp salt
- 600 ml (1 pint) buttermilk, plus a little extra if necessary
- 1 tblsp light brown sugar
- 1 tblsp melted butter, plus extra butter for greasing and serving
- 1 tblsp golden syrup
- 1 tblsp porridge oats
- Preheat the oven to 200°C (400°F/gas mark 6) and grease 2 x 900ml (1 1/2 pint) loaf tins.
- Sift the flours, bread soda and salt into a bowl. Make a well in the centre of the dry ingredients and add the buttermilk, brown sugar, melted butter and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a nice dropping consistency. Add a little bit more buttermilk if necessary, until the mixture binds together without being sloppy.
- Divide the mixture equally between the prepared loaf tins and sprinkle over the porridge oats. Bake for 1 hour, until cooked through and each one has a slightly cracked crusty top, checking halfway through that the loaves aren’t browning too much. If they are, reduce the temperature or move the loaves down in the oven.
- To check that the loaves are properly cooked, tip each one out of the tin and tap the base. It should sound hollow. If it doesn’t, return it to the oven for another 5 minutes. Tip out onto a wire rack and leave to cool completely.
- To serve, place the brown wheaten bread on a breadboard and cut into slices at the table. Hand around with a separate pot of butter for spreading.
Neven says: Cook it ahead! The beauty of this bread is that it takes so little time to prepare, but you could have everything weighed out and ready to go beforehand, though it’s hardly necessary. However, it can be frozen very successfully.
This recipe and many more are available in Neven Maguire’s The MacNean Restaurant Cookbook, published by Gill & MacMillan Books and available to buy here.
Lough Rynn, Mohill, Co. Leitrim.