Method Cook shallot and garlic in butter, stir in rice, wine and stock to make a creamy risotto. Finish with parmesan and parsley, then chill until firm. Roll into balls, coat in flour, egg and breadcrumbs. Fry at 180°C until golden and crisp. Serve over warm marinara with parmesan and fresh basil.
Student chefs from TU Dublin joined Maura and Dáithí in the studio.
Ingredients
Sticky Toffee Pudding
· 200g butter, room temperature
· 185g self-raising flour
· 185g dates, roughly chopped
· 1 tbsp bicarbonate of soda
· 185g brown sugar
· 30g treacle
· 1 tsp nutmeg
· 1tsp mixed spice
· 2 medium eggs
· 1 tsp vanilla extract
· Pinch of salt
Butterscotch Sauce
· 70g butter
· 70g brown sugar
· 70g golden syrup
· 100ml double cream
· Pinch of sea salt
· ½ tsp vanilla extract
· A few drops of lemon juice
Method
1. Preheat the oven to 180°C / 350°F / Gas Mark 4. Line a baking tin with parchment paper.
2. Dice the butter and place it in a saucepan over medium heat. Allow it to melt, then continue to cook until it foams and turns a light golden-brown colour. Remove from the heat immediately and set aside to cool.
3. Place the chopped dates in a saucepan with 300ml water. Bring to the boil, then reduce to a simmer and cook for 5 minutes, until the dates are soft.
4. Remove from the heat and stir in the bicarbonate of soda (the mixture will foam). Set aside to cool slightly.
5. Transfer the date mixture to a mixing bowl and add the brown sugar, treacle, vanilla extract, nutmeg, mixed spice and cooled brown butter. Mix well.
6. Beat eggs and add to the mixture until fully incorporated.
7. Sieve in the flour and salt, then gently fold until a smooth dropping consistency is achieved.
8. Pour the batter into the prepared tin and bake for 35–40 minutes, until risen and firm to the touch.
Butterscotch Sauce
1. Place the butter, brown sugar, and golden syrup in a saucepan over medium heat. Stir and allow to simmer gently.
2. Remove from the heat, add a few drops of lemon juice, then whisk in the double cream.
3. Finish with sea salt and vanilla extract. Serve warm over the pudding.
Chef’s tips:
· When making brown butter, don’t use a high heat, as milk solids can burn easily
· Brown butter can be used in so many other dishes, such as madeleines and fish dishes, or even vegetables, with its rich nutty caramel flavour.
For the cheesecake-adverse, baked cheesecakes usually convert them. Plump and juicy blueberries add texture and colour to this dessert, as well as a pleasant “pop” when eaten warm.
Ingredients
20.5 / 8inch Springform Tin
250g Packet Digestive Biscuits
125g Butter
Filling
I small lemon
450g cream cheese
200g sour cream
2 eggs
175g Caster sugar
1.5 teaspoons of vanilla extract
1tbsp cornflour
125g punnet Blueberries
Method
Grease and line a 20.5cm (8inch) spring – release cake tin. For the base put the biscuits in a food processor and whiz until fine, transfer to a bowl. Melt the butter; add to the biscuits and mix.
Tip the mixture into the prepared tin, use the back of a spoon and press evenly into the base, Chill for one hour until firm.
Preheat the oven to 160c or gas mark 4. Grate the zest from the lemon, then juice the lemon. Put the lemon juice, zest, cream cheese, sour cream, eggs, vanilla essence, cornflour into the bowl of an electric mixer and beat for a minute or two until combined.
Pour the mixture on to the biscuit base then shake gently to level, Sprinkle the blueberries on top. Place in a pre-heated oven for about 40 minutes until just set and golden brown. Turn off the oven; leave the door slightly ajar leaving the cheesecake inside to cool down.
When the cheesecake is cool, chill for 2 hours or overnight in the fridge.
Remove the cheesecake from the fridge 3 minutes before serving.
Run a sharp knife around the edge of the tin, release and remove the side of the tin then using a fish slice or palette knife slide under the base and carefully move the cheesecake on to a serving plate.
For the cheesecake-adverse, baked cheesecakes usually convert them. Plump and juicy blueberries add texture and colour to this dessert, as well as a pleasant “pop” when eaten warm.
Ingredients
20.5 / 8inch Springform Tin
250g Packet Digestive Biscuits
125g Butter
Filling
I small lemon
450g cream cheese
200g sour cream
2 eggs
175g Caster sugar
1.5 teaspoons of vanilla extract
1tbsp cornflour
125g punnet Blueberries
Method
Grease and line a 20.5cm (8inch) spring – release cake tin. For the base put the biscuits in a food processor and whiz until fine, transfer to a bowl. Melt the butter; add to the biscuits and mix.
Tip the mixture into the prepared tin, use the back of a spoon and press evenly into the base, Chill for one hour until firm.
Preheat the oven to 160c or gas mark 4. Grate the zest from the lemon, then juice the lemon. Put the lemon juice, zest, cream cheese, sour cream, eggs, vanilla essence, cornflour into the bowl of an electric mixer and beat for a minute or two until combined.
Pour the mixture on to the biscuit base then shake gently to level, Sprinkle the blueberries on top. Place in a pre-heated oven for about 40 minutes until just set and golden brown. Turn off the oven; leave the door slightly ajar leaving the cheesecake inside to cool down.
When the cheesecake is cool, chill for 2 hours or overnight in the fridge.
Remove the cheesecake from the fridge 3 minutes before serving.
Run a sharp knife around the edge of the tin, release and remove the side of the tin then using a fish slice or palette knife slide under the base and carefully move the cheesecake on to a serving plate.
For the cheesecake-adverse, baked cheesecakes usually convert them. Plump and juicy blueberries add texture and colour to this dessert, as well as a pleasant “pop” when eaten warm.
Ingredients
20.5 / 8inch Springform Tin
250g Packet Digestive Biscuits
125g Butter
Filling
I small lemon
450g cream cheese
200g sour cream
2 eggs
175g Caster sugar
1.5 teaspoons of vanilla extract
1tbsp cornflour
125g punnet Blueberries
Method
Grease and line a 20.5cm (8inch) spring – release cake tin. For the base put the biscuits in a food processor and whiz until fine, transfer to a bowl. Melt the butter; add to the biscuits and mix.
Tip the mixture into the prepared tin, use the back of a spoon and press evenly into the base, Chill for one hour until firm.
Preheat the oven to 160c or gas mark 4. Grate the zest from the lemon, then juice the lemon. Put the lemon juice, zest, cream cheese, sour cream, eggs, vanilla essence, cornflour into the bowl of an electric mixer and beat for a minute or two until combined.
Pour the mixture on to the biscuit base then shake gently to level, Sprinkle the blueberries on top. Place in a pre-heated oven for about 40 minutes until just set and golden brown. Turn off the oven; leave the door slightly ajar leaving the cheesecake inside to cool down.
When the cheesecake is cool, chill for 2 hours or overnight in the fridge.
Remove the cheesecake from the fridge 3 minutes before serving.
Run a sharp knife around the edge of the tin, release and remove the side of the tin then using a fish slice or palette knife slide under the base and carefully move the cheesecake on to a serving plate.
Mix the chopped rhubarb with the strawberry jam in an oven-proof serving dish. Place in the oven to cook for 10-15 mins until the rhubarb starts to soften. Sift over the cornflour and stir well to combine. Add the chopped strawberries.
To make the filling, stir the oats, flour and sugar together till combined. Pour in the melted butter and stir together with a fork till just mixed.
Pour the crumble topping over the rhubarb and return to the oven for 15-20 mins till golden and the fruit syrup is bubbling up at the edges.
Student chefs from TU Dublin joined Maura and Dáithí in the studio.
Ingredients
Sticky Toffee Pudding
· 200g butter, room temperature
· 185g self-raising flour
· 185g dates, roughly chopped
· 1 tbsp bicarbonate of soda
· 185g brown sugar
· 30g treacle
· 1 tsp nutmeg
· 1tsp mixed spice
· 2 medium eggs
· 1 tsp vanilla extract
· Pinch of salt
Butterscotch Sauce
· 70g butter
· 70g brown sugar
· 70g golden syrup
· 100ml double cream
· Pinch of sea salt
· ½ tsp vanilla extract
· A few drops of lemon juice
Method
1. Preheat the oven to 180°C / 350°F / Gas Mark 4. Line a baking tin with parchment paper.
2. Dice the butter and place it in a saucepan over medium heat. Allow it to melt, then continue to cook until it foams and turns a light golden-brown colour. Remove from the heat immediately and set aside to cool.
3. Place the chopped dates in a saucepan with 300ml water. Bring to the boil, then reduce to a simmer and cook for 5 minutes, until the dates are soft.
4. Remove from the heat and stir in the bicarbonate of soda (the mixture will foam). Set aside to cool slightly.
5. Transfer the date mixture to a mixing bowl and add the brown sugar, treacle, vanilla extract, nutmeg, mixed spice and cooled brown butter. Mix well.
6. Beat eggs and add to the mixture until fully incorporated.
7. Sieve in the flour and salt, then gently fold until a smooth dropping consistency is achieved.
8. Pour the batter into the prepared tin and bake for 35–40 minutes, until risen and firm to the touch.
Butterscotch Sauce
1. Place the butter, brown sugar, and golden syrup in a saucepan over medium heat. Stir and allow to simmer gently.
2. Remove from the heat, add a few drops of lemon juice, then whisk in the double cream.
3. Finish with sea salt and vanilla extract. Serve warm over the pudding.
Chef’s tips:
· When making brown butter, don’t use a high heat, as milk solids can burn easily
· Brown butter can be used in so many other dishes, such as madeleines and fish dishes, or even vegetables, with its rich nutty caramel flavour.
Irish Yoghurt Clonakilty Cranberry and Orange Cake.
Ingredients
Cake
125g unsalted butter, softened, plus extra to grease
200g caster sugar
2 large eggs, beaten
½ orange zest and juice
1 tsp vanilla bean extract
250g plain flour
1 heaped tsp baking powder
2 tsp mixed spice
100g Irish Yoghurt Clonakilty Greek Style Yoghurt, plus extra to serve
150g fresh cranberries
Topping
150g fresh cranberries
½ orange, juice
60g caster sugar
150g icing sugar
Method
1. Preheat the oven to 180C. Line a 23cm springform round tin with baking parchment. 2. Cream together the butter and caster sugar until pale and fluffy. 3. In a jug, combine the beaten eggs, orange zest, orange juice and vanilla. 4. Add this mixture to the creamed butter in 3–4 additions, fully incorporating each before adding more. 5. Fold in the flour, baking powder and mixed spice. 6. Fold in the Irish Yogurt Clonakilty Greek Style Yogurt until the batter is smooth. 7. Transfer ¼ of the batter to the tin. Scatter a handful of cranberries in a line over this layer. 8. Fold the remaining cranberries into the rest of the batter and spoon into the tin. 9. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. 10. Leave the cake in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
Topping
1. Heat the cranberries, orange juice and caster sugar in a small pan for about 5 minutes until half the berries have popped and the rest are softened. 2. Strain through a fine sieve, reserving the softened fruit. 3. Mix 2–3 tablespoons of the strained liquid with the icing sugar to make a thick icing. 4. Stir the softened fruit into the remaining strained liquid. 5. Pour and spread the icing over the cooled cake and allow it to drip slightly down the sides. 6. Top with the softened fruit.
Serving suggestion: Serve with a spoonful of Irish Yogurt Clonakilty Greek Style Yogurt.
Chefs’ tips:
If the batter begins to curdle while adding the egg mixture, add a spoonful of the flour mixture — it stabilises the batter and keeps the cake light.
Scatter a little orange zest over the icing for a bright, fragrant finish.
For a decorative flourish, add a few candied rosemary stalks on top. To make these, dip fresh rosemary sprigs lightly in sugar syrup, then toss in caster sugar and allow to dry — they look frosted and pair beautifully with the cranberry flavour.
