JP’s Recipes 

WILD MUSHROOM & PEA PAELLA (serves 4) 

 

Ingredients

• 1 onion, (finely diced and lightly seasoned with salt • 200g wild mushrooms • 200g paella rice • 450ml vegetable stock• warmed 100g butter• cubed 100g peas, blanched if fresh • a small handful of flat-leaf parsley • 1 lemon• quartered pinch of saffron strands • olive oil • sea salt  

Method

1. In a large frying pan, fry the onion in some oil until translucent. 2. Add the mushrooms and season with some sea salt. 3. When the mushrooms are soft, add the rice and cook briefly over a medium heat for 1 minute. 4. Bring the stock to the boil. Add the saffron into the stock and whisk until the stock turns yellow. 5. Pour in the stock and allow to come to the boil. Simmer until all the stock has been absorbed. 6. When the rice is cooked, fold in the butter, peas and parsley. Rest in a warm area for 5 minutes. 

TORTILLA & ROMESCO (makes one tortilla) 

 

Tortilla 

• 2 Spanish onions • 13 large potatoes • 15 eggs • sea salt  

Romesco

• 100g hazelnuts • 100g almonds • 500ml tomato passata, or homemade tomato sauce • handful mint & parsley • 30ml olive oil • 15ml sherry vinegar • 6 piquillo peppers • sea salt & pepper  

Method

1. To Make Romesco: Roast the almonds and hazelnuts until lightly brown. Mix all other ingredients with almonds and hazelnuts. Blend in a food processor until smooth. 2. To make tortilla: Thinly slice the onions and fry on a low heat until the onions are soft and transparent. Remove from heat and allow to stand. Peel and thinly slice potatoes. 

3. Deep fry potatoes at 120˚C until soft (a knife will pass through them without effort). Beat the eggs in a large bowl and add onions and potatoes to mix. Season liberally with sea salt. 4. In a moderately hot frying pan, heat some oil. Add Tortilla mix. Lower the heat to lowest setting. Cook Tortilla until brown and then turn Tortilla with the aid of a flat plate (you can also use another frying pan which is the same size. Just remember to heat it, and suitably oil it).5. When the Tortilla is browned on both sides take it off the heat and allow to cool completely before serving. Serve with some Romesco sauce and a crisp green salad. 

Catalan Tomato Bread

Serrano ham (serves 1 – 2)

 

Ingredients

• 1 large ciabatta or French loaf• 2 large vine tomatoes• 2 slices of Serrano ham• extra virgin olive oil (preferably organic)sea salt 

Method

1. Slice bread lengthways and rub olive oil liberally into the bread.2. Grill bread until nicely browned. 3. Half the tomatoes and squeeze pulp and juices on to the bread. 4. Make sure to press the tomato pulp and juices into the bread without breaking the surface of the bread. 5. Season with sea salt (and more olive oil!) and serve warm with some Serrano ham. 

 

 

Clams with linguine 

Ingredients

• 750g clams, washed• 400g dried linguine• 175ml white wine• 2 garlic cloves, finely chopped• A pinch of dried chili flakes• Flat-leaf parsley, chopped• Olive oil, for frying• Extra virgin olive oil, for dresing• Sea salt• Cracked black pepper

Method

1. In a large pot of salted boiling water, cook the pasta until al dente.2. In another pot, fry the chili and garlic briefly in the oil and then add the white wine.3. Bring to the boil and then add the clams and a cover until the clams open.4. Add the strained pasta and then parsley and toss tighter. 5. Finish with some cracked black pepper and extra virgin olive oil.

Sea bass with fennel and oranges

Ingredient

• 2 fennel bulbs, thinly sliced, top reserved• 2 sea bass (about 500g each)• 150ml white wine• Juice and zest of one orange• 2 bay leaves• 1tsp fennel seeds• Fennel fronds, to garnish• Olive oil• Sea salt

Method

1. Lay the sliced fennel on a large roasting tray with the bay leaf and then fennel seeds2. Cover with the white and orange juice.3. Season with salt and a nice drizzle of olive oil.4. Trim the fins off the fish and season with sea salt. Stuff the belly of the fish with the reserved fennel fronds.5. Lay the fish on top of the fennel, dress with a little more oil, and bake for 15 minutes.6. Allow to rest for 5 minutes and then garnish with the fennel fronds. 

Bolognese (Ragú)

Ingredients

• 2 onions, finely chopped• 4 garlic cloves, finely chopped• 2 carrots, diced• 2 celery stick, diced• 500g beef mince• 800g tinned tomatoes • 2tbsp tomato purée• 2 bay leaves• A few sprigs of fresh rosemary and thyme • 250ml red wine• Olive oil• Sea salt

Method 

1. In a large pot, heat the oil.2. Add the onions, garlic, and bay leaves. Cook for a few minutes and then add the carrots, celery, and the rosemary and thyme.3. Add the wine and reduce for 5 minutes.4. Add the mince and cook until browned.5. Then add the tomatoes and tomato purée and season with a little salt.6. Bring to the boil and then simmer for 30-40 minutes.N.B 

1. If you like, you can add a beef stock cube for a richer deeper flavour. 

Tiramisú

Ingredients

• 200g sponge fingers• 500ml good quality coffee• 150ml vin santo or other sweet dessert wine• 4 large free-range eggs• 150g caster sugar• 750g mascarpone• Cocoa powder, for dusting 

Method

1. Separate the eggs into two separate bowls.2. Whisk the egg yolks with 100g of sugar and 50ml of the sweet wine until pale and fluffy.3. Add the mascarpone and beat until a smooth consistency.4. In a separate bowl, whisk the egg white until stiff peaks. Add the 50g of sugar and continue to beat until smooth.5. Combine the two egg mixtures.6. Add the remaining wine into the coffee.7. Dip the sponge fingers into the coffee mixture and layer in a suitable tray. Cover this layer with half the egg mixture and then repeat process again.8. Finally, dust the top with the cocoa powder. Place in the fridge for at least 2 hours

Darina’s Recipes

Radishes with Chervil Butter

Makes 30-40

 

15-20 fresh Cherry Belle or French Breakfast radishes

 

50g (2oz) butter

1 tablespoon finely chopped chervil

salt and freshly ground black pepper

 

Garnish

flaky sea salt

sprig of chervil leaf and flower

 

Cream the butter, chop the chervil finely and stir into the butter. Add a little salt and freshly

ground black pepper.

Split the radishes in half lengthwise. Use a tiny nozzle to pipe a little riff of chervil butter

onto the top of each radish. Add a flake or two of sea salt and if you like a little sprig of

chervil leaf and flower.

Salad Caprese

This salad is only worth doing if you have access to tender buffalo mozzarella and gorgeous

ripe tomatoes, fresh summer basil and super extra virgin olive oil.  The first Irish tomatoes

are now in season.

 

Serves 4

 

2 balls buffalo mozzarella (we’ve two options in Ireland – Toonsbridge Dairy Buffalo

Mozzarella (www.toonsbridgedairy.com) 

and Macroom Buffalo Mozzarella (www.macroombuffalocheese.com)

4 very ripe ‘beef’ tomatoes or large tomatoes

fresh basil leaves

sea salt

freshly ground black pepper

extra virgin olive oil

 

Slice the buffalo mozzarella and tomatoes into rounds (or tear apart).  Arrange in

overlapping slices on a white plate.  Tuck some basil leaves in between the slices.  Drizzle

with really good extra virgin olive oil (I use Capezzana, Fontodi or Selvapiana).  Sprinkle

with a few flakes of sea salt and freshly ground pepper to season – a simple feast when the

ingredients are at the peak of perfection. 

Salade Nicoise

In Provence there are many versions of this colourful salad, which makes a wonderful

Summer lunch. Some include crisp red and green pepper and some omit the potato for a less

substantial salad.

Serves 8 approx.

 

French dressing

50ml (2fl oz) wine vinegar

175ml (6fl oz) extra virgin olive oil

2 large cloves garlic, mashed

1/2 teaspoon Dijon mustard

good pinch of salt and freshly ground pepper

1 tablespoon Parsley, chopped

1 tablespoon Basil or Annual Marjoram

 

Salad

8 medium sized new potatoes, (e.g. Pink Fir Apple) cooked but still warm

3-4 ripe tomatoes, peeled and quartered

110g (4oz) cooked French beans, topped and tailed and cut into 5cm (2 inch) lengths

approx., blanched and refreshed

salt, freshly ground pepper and sugar

1 dessertspoon Chives

1 dessertspoon Parsley, chopped

1 dessertspoon Annual Marjoram or Thyme

1 crisp lettuce

3 hardboiled eggs, shelled and quartered

12 black olives

1 teaspoon capers, (optional)

1 tin anchovies and/or 1 tin tuna fish

8 tiny spring onions

 

Mix all the ingredients for the dressing together - it must be very well seasoned otherwise

the salad will be bland.

Slice the new potatoes into 5mm (1/4 inch) thick slices and toss in some dressing while still

warm. Season with salt and freshly ground pepper. Toss the tomatoes and beans in some

more dressing, season with salt, pepper and sugar and sprinkle with some chopped herbs.

Line a shallow bowl with lettuce leaves. Arrange the rest of the ingredients appetisingly on

top of the potatoes, finishing off with olives, capers and chunks of tuna and/or the

anchovies. Drizzle some more dressing over the top. Sprinkle over the remainder of the

herbs and the spring onions and serve.

 

Vegetarian Salade Nicoise

Omit the tuna fish or anchovies and add strips of roasted red and yellow peppers and

chargrilled onions.

 

Salad Nicoise with Pan-grilled or Barbequed Mackerel

Dry each fillet with kitchen paper. Dip in well-seasoned flour. Spread a little soft butter on

the flesh side of each fillet as though you were meanly buttering a slice of bread. Preheat a

pan-grill or barbeque. Cook the mackerel flesh side down for 2 or 3 minutes then turn over

and cook on the other side until the skin is crispy and golden. Serve one or two fillets of

mackerel criss-crossed on top of each portion of salad nicoise.

 

Fettuccine all’Alfredo

There actually was an Alfredo, in whose Roman restaurant this lovely dish became famous.

Alfredo has a gold fork and spoon with which he gave a final toss to each serving

of fettuccine before it was sent to the table. Despite its southern origin, this dish has now

become a fixture of those Italian restaurants abroad specialising in northern cuisine.

Although it is astonishingly simple, it’s not often that one finds it done well. Its essential

requirements are home-made – better still, hand-made – pasta cooked very firm, and good-

quality fresh double cream.

Serves 5-6

 

Pasta Dough

300g (10oz) “00” flour

25g (1oz) semolina flour

pinch of salt

1 large egg and 3-4 large egg yolks, preferably free range 

1 teaspoon olive oil

1 teaspoon cold water

225ml (8fl oz) double cream

45g (1 3/4oz) butter

salt

65g (2 1/2oz) freshly grated Parmesan cheese

freshly ground pepper (4-6 twists of the mill)

a very tiny grating of nutmeg

First make the pasta.

Sieve the flour into a bowl and add the salt. Make a well in the centre, add the eggs (no need

to whisk the eggs), oil and water. Mix into a dough with your hand. The pasta should just

come together but shouldn't stick to your hand - if it does add a little more flour.  (If it is too dry, add a little extra egg white being careful not to add too much.)   Knead for 10

minutes until it becomes elastic. It should be quiet pliable, wrap in clingfilm and rest in

fridge for 20 minutes. 

Divide the dough in half and roll out one piece at a time into a very thin sheet, keeping the

other piece covered. You ought to be able to read the print on a matchbox through the pasta.

A pasta machine or long thin rolling pin is a great advantage but you can manage perfectly

well with an ordinary domestic rolling pin.  

Cut into strips, 3mm (1/8 inch) wide.

Choose an enamelled cast-iron pan, or other flameproof dish that can later hold all the

cooked fettuccine comfortably. Put in 150ml (5fl oz) of the cream and all the butter and

simmer over medium heat for less than a minute, until the butter and cream have thickened.

Turn off the heat.

Bring 4.8 litres (8 pints) of water to the boil. Add 1 tablespoon of salt, then drop in

the fettuccine and cover the pot until the water returns to the boil. If the fettuccine are fresh,

they will be done a few seconds after the water returns to the boil. If dry, they will take a

little longer. (Cook the fettuccine even firmer than usual, because they will be cooked more

in the pan.) Drain immediately and thoroughly when done, and transfer to the pan

containing the butter and cream.

Turn on the heat under the pan to low, and toss the fettuccine, coating them with sauce. Add

the rest of the cream, all the grated cheese, salt, pepper and nutmeg. Toss briefly until the

cream has thickened and the fettuccine are well coated. Check seasoning. Serve

immediately from the pan, with an extra bowl of grated cheese.

 

Variations

Fettuccine with Smoked Salmon and Parsley

Follow the master recipe, adding 50-110g (2-4oz) smoked salmon, cut into cubes, and 2

tablespoons approximately of chopped fresh parsley. Omit the Parmesan cheese. Serve

immediately.

 

Fettucine with Roasted Pumpkin and Rocket Leaves

Follow the master recipe, adding 225g (8oz) of roasted pumpkin, 16 – 24 rocket leaves

(depending on size) and a few toasted pine kernels with the hot drained fettucine.

 

Fettucine with Red Pepper and Rocket

Follow the master recipe, adding some strips of roasted red pepper and a few rocket leaves

with the hot drained fettucine.

 

Fettucine with Broad Beans

Follow the master recipe, adding 450g (1lb) of lightly cooked and shelled broad beans or

225g (8oz) freshly cooked peas with the hot drained fettucine.

 

Fettucine with Courgettes and Zucchini Blossoms

Follow the master recipe, adding 450g (1lb) of sautéed courgettes with the hot drained

fettuccine. Garnish with torn zucchini blossoms.

 

Taken from “The Classic Italian Cookbook” (Marcella Hazan)

Risotto with Zucchini and Nasturtium Blossoms

The nasturtium flowers add both colour and a peppery note here – the perfect foil for the

creamy risotto.

Serves 4-6

 

110g (4oz) small zucchini

75-125g (3 – 4 1/2oz) butter

1 onion, sliced (about 110g/4oz)

1.7 – 1.9 litres (3 – 3 1/3 pints) homemade chicken stock or vegetable

400g (14oz) Arboria, Carnaroli or Vialone Nano rice

150ml (5fl oz) dry white wine

6-8 zucchini blossoms

2 tablespoons freshly chopped annual marjoram

50g (2oz) freshly grated Parmesan cheese, plus extra to serve

8-10 nasturtium blossoms, torn

sea salt and freshly ground black pepper

 

Cut the zucchini into half lengthwise and then into 5mm (1/4 inch) thick slices at an angle.

Alternatively just cut into one-third dice.

 

Melt 50g (2oz) butter in a saucepan and cook the zucchini for 4-5 minutes until al dente.

 

Melt 25g (1oz) butter in a heavy saucepan, add the onion and sweat over a gentle heat for a

few minutes.

 

In another saucepan, bring the stock to the boil and then adjust the heat so it stays at a gentle

simmer.

 

Add the rice to the onion, stir for a minute or two to coat the grains, then add the wine and

continue to cook until the wine is almost fully absorbed. Season well with salt and pepper.

Begin to add ladleful’s of the simmering stock, stirring all the time and making sure that the

last addition has been almost absorbed before adding the next.

 

After about 12 minutes, when the rice is beginning to soften, add the cooked zucchini and

cook for a few minutes more. When you are happy that it is just right, soft and wavy, stir in

the zucchini blossoms, marjoram and the remaining butter and Parmesan - the texture

should be soft and flowing. Taste, it should be exquisite. Correct the seasoning if

necessary.

 

Sprinkle the zucchini blossoms over the top and serve immediately in warm bowls with an

extra sprinkling of Parmesan.

 

Other good things to add to risotto in the summer – broad beans, sugar peas, French

beans, peas and beetroot.

 

Taken from Grow, Cook, Nourish by Darina Allen published by Kyle Books

Tagine of Lamb with `Medjool Dates

Tagines are brilliant for easy entertaining. The word Tagine refers both to the distinctive

earthenware cooking pot with the shallow base and conical top and to a multitude of stew-

like dishes cooked in it.   These can be based on meat, fish, poultry or vegetables. This

Lamb Tagine which Emer Fitzgerald and I worked on has become our new favourite.

Serves 6

 

1.35kg (3lbs) boned shoulder of lamb

1/2 tablespoon ground cinnamon

1/2 teaspoon paprika

1 teaspoon freshly grated ginger

1 teaspoon freshly ground black pepper

generous pinch saffron

50g (2oz) butter

2 onions, chopped

2 cloves garlic, finely chopped

300ml (10fl oz) tomato juice

salt

110 - 175g (4-6oz) Medjool dates

2 tablespoons chopped coriander

1 tablespoon oil (optional)

50g (2oz) flaked almonds

fresh coriander leaves

thick natural yoghurt

 

Trim the lamb, discarding excess fat. Cut into  4cm (1 1/2 inch) cubes. Mix cinnamon,

paprika, ginger, pepper and saffron with 4 tablespoons water. Toss the lamb in this mixture.

If you have time, leave to marinade for up to 24 hours.

 

Melt the butter in a wide pan. Add the lamb, onions, garlic, tomato juice, salt and enough

water to come half way up the meat. Bring up to the boil, cover and reduce heat to a gentle

simmer. Cook for about 45 minutes, turning the lamb occasionally until the meat is

meltingly tender. Add the dates, and coriander. Continue simmering for a further 30 minutes

or so, uncovered until the sauce is thick and unctuous. Taste and adjust seasoning.

 

Fry the almonds in the oil if using until almost golden brown. Drain on kitchen paper.

Sprinkle almonds and remaining coriander over the lamb just before serving.

Serve with couscous and a bowl of thick natural yoghurt.

 

Note 

When serving this tagine with jewelled couscous omit the toasted almonds from the recipe.

Jeannie’s Mountain Paella

In Spain one can buy a gas ring specially for cooking paella for a picnic, how wonderful

would that be?

Serves 10

 

extra virgin olive oil – about 6 tablespoons

2 large onions, chopped

1 large green pepper, cut into 1cm (1/2 inch) cubes

1 large red pepper, cut into 1cm (1/2 inch) cubes

8 cloves garlic, sliced

2 rabbits or 1 chicken, jointed and cut into smallish pieces

1 pork fillet, cut into cubes

salt and freshly ground pepper

1 teaspoon saffron

1kg (2 1/4lb) paella rice approx. scant 1 cup per person

1.2-1.8 litres (2-3 pints) homemade chicken stock (see recipe)

450g (1lb) frozen peas

 

paella pan

 

Put lots of olive oil in the paella pan. Add the garlic, onions and peppers. Cook for 4-5

minutes, then add the rabbit and pork pieces. Season with salt and freshly ground pepper.

 

Sauté for 15 minutes, add 1 teaspoon of saffron and stir around. Add rice, (about 1 cup per

person). Add stock to almost cover, stir to blend and then don’t stir again. Add peas

(Jeannie says you must have peas in a paella).

 

Lots of people use rabbit and prawns but Jeannie prefers to use rabbit and pork. Bring to

the boil and simmer for about 20 minutes because the meat is now almost cooked. Stand

over it and move the ingredients around a little. Bring the paella pan to the table. Serve

immediately directly from the pan.

Fantastic to serve lots of people.

 

 

Traditional Greek Salad with Marinated Feta Cheese or Bocconcini

This salad is served in virtually every taverna in Greece and is delicious when made with

really fresh ingredients and eaten immediately. We use our local Knockalara ewe's milk

cheese instead of Feta which is seldom in the condition that the Greeks intended by the time

it reaches us!

Serves 6

 

75g (3oz) cubed Knockalara ewe’s milk cheese*or fresh Feta or whole bocconcini (cut the

bocconcini in half if very big)

1-2 tablespoons extra virgin olive oil

1 tablespoon marjoram

1/2-1 crisp cucumber

6 very ripe tomatoes

6 scallions or 1-2 red onions

12-18 Kalamata olives

2 tablespoons approx. chopped fresh annual marjoram

3 tablespoons extra virgin olive oil (We use Mani, organic Greek extra virgin olive oil)

1 tablespoon freshly squeezed lemon juice

salt, freshly cracked pepper and sugar

 

Garnish

sprigs of flat parsley

 

Cut the cheese into 2.5cm (1 inch) cubes if using feta. Drizzle with extra virgin olive oil

and some roughly chopped marjoram.

 

J U S T B E F O R E S E R V I N G.

Half the cucumber lengthwise and cut into chunks. Slice the red onions or chop the green

and white parts of the scallions coarsely. Core the tomatoes and cut into wedges. Mix the

tomatoes, cucumber, scallions, olives and marjoram in a bowl.

 

Drizzle with extra virgin olive oil and freshly squeezed lemon juice. Season with salt,

freshly cracked pepper and sugar and toss well. Sprinkle with cubes of Feta or Knockalara

or whole (halved) bocconcini and sprigs of flat parsley. Do not toss. Serve at once.

 

Note: Slices of red pepper may be included.

* Knockalara cheese, Cappoquin, Co Waterford, Phone (024) 96326

Greek Salad in Pita Bread

Split a pita bread in half across or lengthwise. Fill with drained Greek salad, shredded

lettuce and serve immediately.

 

NB: Filling should be spooned into Pita bread just before it is to be eaten, otherwise it will

go soggy.

Strawberry Gelato

If your only introduction to strawberry ice-cream has been a commercial one, try this – it’s a

revelation, no other strawberry dessert matches this one – it’s also really easy.

 

Serves 6-8

 

900g (2lbs) very ripe strawberries

freshly squeezed juice of 1/2 lemon

freshly squeezed juice of 1/2 orange

200g (7oz) castor sugar

300ml (10fl oz) water

150ml (5fl oz) whipped cream

 

Dissolve the sugar in the water, boil for 7-10 minutes, leave to cool. Purée the strawberries

in a food processor or blender, sieve. Add the freshly squeezed orange and lemon juice to

the cold syrup. Stir into the purée, fold in the whipped cream. Freeze immediately

preferably in a sorbetiére. Store in a covered plastic box in the freezer and eat within a

couple of days.

 

Fresh Strawberry Sauce

400g (14oz) strawberries

50g (2oz/scant 1/2 cup) icing sugar

lemon juice

 

Garnish

fresh mint leaves

To make the strawberry sauce, clean and hull the strawberries, add to the blender with sugar

and blend. Strain, taste and add lemon juice if necessary. Pour over scoops of strawberry

gelato and garnish with some fresh mint leaves.