Shanagarry Head Chef - Fred's Recipes:

Asparagus, Egg and Grilled Feta Salad

Serves 4

Ingredients: 

5 Anchovy fillets Juice + zest of ½ lemon  •  80 ml Olive Oil  •  200 g Feta cheese slices  •  1 ½ tsp Chilli flakes  •  1 ½ tsp fresh Thyme leaves  •  2 bunches of Asparagus, shaved using a vegetable peeler  •  4 baby gems (leaves separated)  •  4 Spring Onions finely chopped  •  4 Eggs chopped  •  75g Walnut pieces lightly toasted

Method:

1. To make the dressing, place the anchovies, lemon juice and zest and olive oil in a food processor and blitz till reasonably smooth. Season and set aside.
2. Place the sliced feta on a board and sprinkle over the chilli flakes, pressing lightly. Turn the feta and repeat on the other side with thyme.
3. Place the asparagus shavings into a saucepan of cold water. Bring quickly to the boil and cool down under running cold water immediately.
4. Place asparagus, lettuce and spring onions in a salad bowl and toss with the pre-prepared dressing. Divide between four bowls.
5. Heat 1 tbsp oil in a frying pan. Cook feta turning after 2 minutes. Place on the salads along with the eggs and walnuts and devour

Spiced Beetroot and Orange Chutney

Makes 3-4 jars

Ingredients:

1 ½ kg peeled and grated beetroot (wear gloves – no one wants purple hands!)  •  4 red onions (finely chopped)  •  3 apples (finely grated)  •  Zest and juice of 3 oranges  •  20 Fennel seeds  •  1 tbsp Coriander seeds  •  1 tbsp ground Cloves  •  1 tsbp ground Cinnamon  •  700ml red Wine Vinegar  •  700g Brown Sugar

Method:

1. In a large pot, mix together all the ingredients. Bring to a gentle simmer and cook for one hour, until the chutney is thick and the beetroot is tender.
2. While the chutney is cooking, prepare the jars by washing them thoroughly and place in a hot oven for 10 minutes to sterilize. This is so important as it will prevent your chutneys from going stale.
3. Carefully spoon the chutney into the jar while still hot and close the lid tightly. This will keep in your cupboard for up to 6 months!
4. Enjoy with an array of cold meats, cheese or on salads.

Grilled Lemon and Garlic Marinated Chicken with AJI Verdi

Serves 4

Ingredients:

For the Marinade - 500g pot of natural Yoghurt  •  3 lemons (halved)  •  6 garlic cloves crushed  •  1 tbsp freshly chopped Thyme  •  2 tbsp Paprika  •  1 tbsp Cumin  •  2x 800g Chickens halfed and spine removed  •  2 tbsp Olive Oil Salt and Pepper AJI Verdi  •  1 Bunch Coriander  •  2 Garlic Cloves  •  1 tbsp Jalapenos slices  •  2 spring onions roughly chopped  •  2 tbsp White Wine Vinegar  •  ½ Avocado chopped  •  75g

Method:

1. To make the marinade, combine yoghurt, garlic, thyme, spices, oil and lemon juice.
2. Season the chicken, skin and flesh sides. Smear each piece with the marinade and place and a tray. Any leftover marinade can go on top along with the squeezed lemons.
3. Cover with film and place in the fridge for at least one hour and up to four hours to allow the flavours to permeate through the meat.
4. To make the AJI Verde, simply place all ingredients in a food processor and puree. Season to taste.
5. Preheat a BBQ on low to medium heat. Cook the chicken skin side down first until seared then turn over.
6. If you find the chicken is colouring too fast, wrap it in foil and leave on the BBQ until fully cooked.
7. Serve immediately with a freshly tossed salad for a deliciously light summer meal!

Lamb Hot Pot Pie

Serves 6-8

Ingredients:

2 tbsp oil  •  1 kg diced lamb  •  1 onion finely chopped  •  4 garlic cloves chopped  •  500 g potatoes peeled and cubes  •  2 carrots peeled and cubed  •  1 tbsp tomato paste  •  2 bay leaves  •  750 ml beef stock  •  1 tbsp Worcestershire sauce  •  1 tbsp finely chopped fresh rosemary  •  2 tbsp cornflour  •  4 sheets ready-made puff pastry  •  1 egg beaten

Method:

1. Heat oil in a large sauce pan. Add the diced lamb and cook on high heat till browned. Transfer to a plate.
2. Reduce heat to medium and add onions and garlic to the pan, cooking until soft. Add carrots and potatoes and cook for a further 2-3 minutes.
3. Return the lamb back to the pan and add the tomato paste, stock, Worcestershire sauce and bay leaves and bring to the boil.
4. Reduce heat to low and simmer for 2 hours, stirring occasionally, until the lamb is tender.
5. Then stir in rosemary and season with salt and pepper.
6. Meanwhile, preheat your oven to 180℃ and lightly grease 2 20 cm pie dishes. Line the base and sides of the dishes with pasty, trimming any excess.
7. It’s important at this stage to blind bake your pastry so the pie doesn’t turn out soggy! Line the pasty cases with baking paper and then fill with uncooked rice or ceramic weights. Bake for 10 minutes and then remove the baking paper and weights.
8. Divide the cooked lamb mixture between the two dishes. Place remaining pastry over the filling trim and trim off the excess, pressing down the edges together to seal the pie. Prick the top of the pastry dish with a fork and brush with egg. Bake for 25-30 minutes till golden brown.
9. Allow to stand for 5 minutes before serving – this is a hearty and tasty dish that the whole family will enjoy!

Chocolate,Orange and Almond Simnel Cake

Ingredients:

250g butter  •  100g plain chocolate  •  400g plain flour  •  500g golden caster sugar  •  25g cocoa powder  •  1 tsp bicarbonate of soda  •  2 eggs  •  280ml buttermilk zest and juice of 1 orange  •  For the marzipan 85g golden caster sugar   •  100g icing sugar  •  200g ground almonds  •  50g cocoa powder  •  1 egg and 1 yolk beaten  •  For the frosting 2x250g tubs of mascarpone  •  250g soft butter  •  250g icing sugar  •  zest of 2 oranges +100ml juice

Method:

1. Preheat the oven at 180 c/160c fan oven. Grease & line two 23cm cake tins and boil your kettle.
2. Put the butter & chocolate in a small saucepan and gently heat till melted, stirring constantly.
3. Mix together flour, sugar, cocoa and bicarbonate of soda in a large mixing bowl.
4. In a separate jug, whisk the eggs, buttermilk, orange zest and juice until light and fluffy.
5. Pour both the chocolate mixture and egg mixture into the dry ingredients. Add 150ml boiling water and whiz briefly with an electric mixer until lump free.
6. Divide the mixture between the two tins and bake for about 45min or till a skewer inserted comes out clean. Allow the cakes to cool in their tins.
7. Meanwhile, make the marzipan! Mix the sugars, ground almonds and cocoa in a bowl, making a well in the middle of the mix.
8. Tip the egg and yolk and mix with a cutlery knife before kneading with your hands to form a smooth ball. Wrap in cling film and set aside.
9. For the frosting, beat the mascarpone and butter together till smooth. Sift in the icing sugar, add orange zest and juice and beat till combined.
10. To assemble, split each sponge in half horizontally and sandwich each layer with frosting, keeping 1/3 of the icing for the top and side.
11. Once assembled, cover the top of the cake with a little frosting.
12. Roll out the marzipan on a dusting of cocoa and using one of the cake tins as cutter, cut a circle.
13. Carefully lift it onto the top of the cake.
14. Roll the remaining marzipan into 12 balls and sit them on top of the cake, using frosting or water as glue.
15. Spread the remaining frosting around the outside of the cake, then dust the top with cocoa and icing sugar.

Apple and Blueberry Shortcrust Pie

Serves 6

Ingredients:

For the pastry 2 oz plain flour Pinch of salt  •  110g butter cubed  •  5-6 tbsp cold water For the filling  •  100g caster sugar ½ lemon zest and juice  •  550g cooking apples  •  25g butter ½ tsp ground cinnamon  •  150g Blueberries (fresh or frozen)  •  1 egg lightly beaten

Method:

1. Put flour and salt in a large bowl and add the butter cubes. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
2. Add just enough butter to bind the dough together. Wrap in clingfilm and chill for 10-15 minutes.
3. Peel, core and slice the apples and mix with the sugar and lemon.
4. Heat a pan over medium heat. Add the apples, butter and cinnamon and stew for 3-4 minutes. Remove from heat and add the blueberries. Leave to cool.
5. Roll out 2-3 of the pastry on a floured surface and line a 22cm ovenproof dish. Fill with the cooled apple mixture. Roll out the remaining pastry and cut into 1,5cm strips. Place on top of apples, creating a lattice effect. Brush the top of the pastry with the beaten egg and dredge with sugar.
6. Place in preheated oven at 180℃ for 15-20 minutes until fruit is tender and top is golden.
7. Slather with freshly whipped cream or creamy custard and enjoy!