Tuesday, February 9, 2021

COOK WITH LOVE. ROMANTIC RECIPES TO INSPIRE THIS VALENTINES DAY


COOK WITH LOVE💖

ROMANTIC RECIPES TO INSPIRE THIS VALENTINES DAY

💑The First Instruction💏

Light the candles, stick on Barry White and cook  up a romantic storm with this DIY menu from Ballymaloe Foods 

 Simple, no-nonsense and tasty Ideas to make Valentine’s in Lockdown Special

Beetroot Crostini

Light the candles, stick on Barry White and cook  up a romantic storm with this DIY menu from Ballymaloe Foods 

 Simple, no-nonsense and tasty Ideas to make Valentine’s in Lockdown Special


Regardless of the day itself, we can all collectively agree that this year especially, we could all do with a little bit of extra love. With most kitchen tables doubling as work desks and school desks nowadays, make sure to mark this February 14th in your diary as a day to reconnect with the ones who matter. 


Whether you're celebrating with your Valentine, your "Palentine" or even your family, virtually or as a household, it's still an opportunity to do something a little special and help spread the love a little bit further with a home-cooked menu fit for the King or Queen in your life.


So, close the laptops, clear and set the table correctly and make this Valentine's meal feel a bit more special than any other night of the week with this DIY menu that is sure to delight from Ballymaloe Foods.


Starter

Beetroot Crostini with Ballymaloe Beetroot 

Cheese Fondue

 

Main Course

Spaghetti Bolognese

Tagliatelle Meatballs 

Chicken Tacos 

 

Snack/ After Dinner

Cheeseboard served with Ballymaloe Original Relish


Ballymaloe Foods are always on a mission to help you create easy meals that are convenient, nutritious and tasty. People have so much going on right now, working from home, homeschooling or caring for loved ones so in the spirit of convenience these are all quick to assemble so if you've got little ones around, take the time to arrange, cook and eat together.



For more inspiration and recipe ideas head to www.ballymaloefoods.ie/recipes/ 




RECIPES


Beetroot Crostini with Ballymaloe Beetroot 

  • 200g of drained Ballymaloe Irish Beetroot

  • 240g of tinned chickpeas drained

  • 1 clove of garlic

  • 10 medium slices of Parma Ham

  • 50g St Tola Greek Style Cheese

  • 10 slices of sourdough bread

  • Salt and freshly cracked black pepper

  • 1 tbsp of extra virgin olive oil


Instructions

  1. Place the beetroot and the chickpeas in the food processor along with the clove of garlic. Blitz until you are happy with the consistency, it should be smooth in texture. Add olive oil, salt and pepper to taste.

  2. Slice the bread and drizzle with a bit of olive oil and toast in the oven until crispy. Spread the hummus over the crostini, layer with Parma Ham and crumble some delicious St. Tola Greek Style cheese on top

Fondue


Cheese Fondue

  • 1 loaf of stale crusty white bread (and the crustier the better!)

  • 85g mature Cheddar cheese, grated

  • 1 tbsp dry white wine

  • 1/2 a small clove of garlic, crushed

  • 1 tsp chopped parsley

  • 1 tsp Ballymaloe Original Relish


Instructions

  1. Cut your bread into rough cubes and toast them in a preheated oven at 200⁰C for 10 minutes, keeping an eye on them as they can brown quickly.

  2. Place the wine, garlic, Ballymaloe Original Relish and parsley in a fondue pot or small saucepan, stir, then add the grated cheese.

  3. Just before serving, put the fondue pot or saucepan over a low heat until the cheese melts and begins to bubble. Don’t stir it too much while it is cooking or the mixture may split

  4. Serve the fondue immediately with the toasted bread and fondue forks. If you don’t have them, skewers or regular forks will do just fine.




Spaghetti Bolognese


  • 300g spaghetti

  • 430g beef mince

  • 1 carrot (peeled, diced into half inches)

  • 120g mushrooms (chopped)

  • 150g courgette (chopped, deseed if large)

  • 2 tbsp olive oil

  • 1 jar (400g) Ballymaloe Bolognese Sauce

  • 2 oz of water

  • Grated Parmesan

  • Salt and pepper



Instructions

  1. Bring a large saucepan of water to the boil, add the salt and bring back to the boil

  2. Stir in the spaghetti and cook for 4 minutes

  3. Take from the heat, leave the lid on and allow to sit for a further 4 minutes

  4. Taste to ensure it is cooked, then drain and set aside

  5. In a frying pan, heat 1 tbsp of olive and crumble in the beef mince

  6. Cook off the mince fully and set aside

  7. In a separate medium-sized saucepan, heat the other tbsp of olive oil and add in the diced carrot, mushroom and courgette, then cover and sweat. Heat for ten minutes until the vegetables are cooked through

  8. Add the cooked vegetables to the browned meat, then stir in your Ballymaloe Bolognese Sauce and bring to the boil

  9. Taste and adjust the seasoning with sea salt and freshly cracked black pepper

  10. Take four warm plates and portion out the spaghetti, then top each with the delicious mince, veggies and sauce and sprinkle with grated Parmesan.




Tagliatelle Meatballs

  • 1x 400g Ballymaloe Bolognese Sauce

  • 300g Tagliatelle

  • Handful of cherry tomatoes

  • 120g Mushrooms

  • 2 tbsp freshly grated parmesan

Meatballs:

  • 480g minced beef

  • 3 cloves of crushed garlic

  • 2 tbsp freshly chopped parsley

  • 50g freshly grated parmesan

  • 40g breadcrumbs

  • 1 free-range egg

  • Salt and Pepper


Instructions

  1. In a bowl mix together all the ingredients for the meatballs, with a generous pinch of salt and pepper. Remember the egg as this is what holds the meatballs together.

  2. Fry off a small piece to taste and adjust the seasoning if necessary, by adding more salt and pepper.

  3. Once you are happy with the seasoning, begin to shape them into whole walnut pieces. Repeat until finished.

  4. In the same frying pan heat another drizzle of olive oil and add in the sliced mushrooms and cherry tomatoes. Season with salt and pepper and cook fully.

  5. Heat a frying pan and cook the meat balls in batches in a little olive oil. Make sure the meatballs are brown on the outside and cooked through. Keep warm in a low oven while you cook the spaghetti.

  6. Bring 8 pints of water to the boil in a large saucepan and add 1.5 tbsp of salt and return to the boil. Cook the spaghetti for 2 mins with the lid on. Turn off the heat and allow the spaghetti to remain in the water for 4 mins or until al dente (with a little bite).

  7. When ready strain off the water but always keep some back. The pasta cooking water is great to loosen cooked pasta and prevent it from sticking as it sits and also to enrich a sauce.

  8. Heat the Ballymaloe Bolognese Sauce in a saucepan. Use some pasta cooking liquid to loosen any remaining sauce from the jar. Add in the cooked sliced mushroom. Once the sauce is bubbling add in the meatballs.

  9. Taste and correct seasoning if necessary, with a pinch of sea salt and freshly cracked black pepper.

  10. To serve- place the freshly cooked spaghetti into a large warm serving bowl and top with the saucy meatballs then finally sprinkle over grated parmesan and freshly torn basil leaves.

Tacos


Chicken Tacos

  • 2 chicken breasts

  • 8-12 soft flour tortillas

  • 4 tbsp Ballymaloe Pepper Relish or Original Relish

  • 1 avocado (sliced)

  • 2 tbsp coriander (freshly chopped)

  • 1 lime (cut into wedges)

  • 1 tsp pickled jalapenos (finely chopped)

  • 2 tbsp pink pickled onions


Instructions

  1. Place a heavy griddle pan over a medium heat.

  2. Lay the chicken breast on a chopping board and flatten with your palm. Slice horizontally to butterfly the breast.

  3. Toss the chicken in a little olive oil then season the chicken with sea salt and freshly cracked black pepper. Preheat a pan-grill, fry the chicken on the griddle until completely cooked, turning halfway through. Set aside to rest before slicing.

  4. Warm the tortillas by placing them on a dry, hot frying pan

  5. Once warmed through, fill each tortilla with strips of chicken, slices of avocado and fresh coriander.

  6. Spoon a dollop of Ballymaloe Pepper Relish or Original Relish over each taco and scatter some finely chopped jalapenos and pickled onions over the top. Serve right away.






Two Highly Recommended French Wines. Picpoul from Pinet, Gamay from Beaujolais.

Two Highly Recommended French Wines. Picpoul from Pinet, Gamay from Beaujolais.

****


La Mirande Picpoul De Pinet (AOP) 2019, 13.5%

€14.60 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

This Languedoc wine pours a pristine light gold. Fresh aromas of the related yellow fruits apricot and peach plus a touch of citrus are found in the pleasant aromas of moderate intensity. On the palate, this lively thirst-quenching wine features a crisp acidity and the flavours reflect the aromas. Highly Recommended.

Ideal for most fish and seafood and as a thirst-quenching aperitif. Happily, the producers themselves won’t have to travel at all for their ideal pairings as the estate, organically farmed, is located in the heart of the Picpoul appellation, not far from the Bassin de Thau, a salt-water lagoon dedicated to the cultivation of oysters and mussels.

They say: Born under the Languedoc sun, this wine made from Piquepoul grapes will highlight fish, shellfish and crustaceans. It will also make an excellent aperitif.The Mirande vineyard located on limestone terraces overlooking the Etang de Thau, produces this very refined wine which is generally drunk young.


Alex Foillard Beaujolais-Villages (AOP) 2019, 13%

€23.60 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny



Colour of this Gamay, a light and fruity red by Foillard junior (his dad is the more famous, so far, Jean), is a mid-ruby. Red and black berries feature in the delicate aromas along with hints of menthol. If aromas are delicate, the palate is definitely supple. It’s spicy and fresh, the pure and delicious fruit tending to tartness (nothing extreme though) plus a lively acidity as well. Quite an opulent and refreshing wine and Highly Recommended, one that you and your lucky guests can enjoy.


Le Caveau recommend pairing with duck, pork, or even a slice of cherry pie. Serve it cool, naturally!


They say: Alex had early exposure to the world of wine, and more specifically, to the principles of sustainable farming and low-intervention winemaking that brought his father to stardom in natural wine circles. The new generation at Domaine Foillard has burst onto the scene with a bang, and the future is full of exciting possibilities for this talented Beaujolais youngster. His wines can already be found in the hippest wine bars and wine shops in New York, Paris and Tokyo.




Monday, February 8, 2021

Indian Aagrah via Deliveroo. Timing was spot-on and meal was pretty good too!

Indian Aagrah via Deliveroo. Timing was spot-on and meal was pretty good too!


Chicken Tikka Masala


Curiosity got the better of me last weekend and I broke my Deliveroo duck. I remember trying the food delivery service a few years back but then they weren’t delivering to Mayfield - I presume the hills had something to do with that.


When I checked the other night, they were providing a service here. I ran through some of the restaurants and spotted the likes of Miyazaki and Thali but it seemed neither of those were available when I actually tried to place an order.


Then I saw that Indian Aagrah, from Sunday’s Well, were. They had been recommended to me during a recent physio session so we made our choices. Delivery would be between 30 and 50 minutes and, sure enough, though the tracking varied a bit, it arrived bang-on in the middle of that period. So the Deliveroo delivery experience was more or less faultless. 

Shahi Chicken Tandoori. Leftovers tasted even better the next day!

Had been looking out for the bike! And was a little disappointed when it came by car 😉. But no problem. This kind of eating-in can quickly leave you with quite a bill. There is a delivery charge (per delivery, not per item). There are also slots (these voluntary) for tips for the restaurant (just a rounding up to the next euro) and the driver. Our bill, without beers or wine or soft drinks, came close to fifty euro for two starters and two mains. However, for this month, there is a tenner discount for first time users so that came in handy.


The menu at Aagrah (in the old Annie’s Bar & Restaurant, hardly in the heart of Shandon as indicated on Deliveroo) is very extensive and includes Tandoori, Korma, Tikka, vegetarian, Biryani, Chef’s Specials, even native choice (Cork natives, I presume).


They have a few mixed platters (for two) in the longish starter list. Here, we picked their Samosas, getting two of vegetable and two with veg and meat. 


From a range of Tikka Masala dishes, our meat choice was the chicken (15.50). Marinated in yogurt and herbs & spices. Gently cooked in a clay oven then tossed with ground almonds, coriander, pistachios, green chilies & onions. Lots of ingredients in the Masala including paprika and tomatoes.This dish, Aagrah say, “is the most popular dish in the UK and is regarded as a national dish”.



Samosas, with mint dip, salad


Our other mains was Shahi Chicken Tandoori - Chicken marinated in spiced yoghurt & cooked on charcoal. It is then cooked to perfection in bay leaf juices with tomatoes, onions, green chilies with Hyderabadi sauce (15.00).


They say:  “An exclusive style of cooking where meat is grilled then stir fried in a special thava (metal plate) with onions, peppers, sliced green chilies and sliced ginger.”


In addition - no extra charge - we got two Naan breads and also a container of Turmeric Rice (Basmati) plus a container of mild curry sauce. Good quality and plenty to eat. Indeed, we each had some left over and used it for lunch the following day when, as it turned out, the Shahi Tandoori in particular tasted even better than it did the previous evening! Quite a bonus.

Sunday, February 7, 2021

Have a Sparkling and Colourful Valentine's. Thanks to Bottega. Gold and Rose Gold!

Have a Sparkling and Colourful Valentine's.

Thanks to Bottega. Gold and Rose Gold!


Bottega “Gold” Prosecco (DOC) Spumante Brut 2019, 11%

This Prosecco in its gold painted bottle has, appropriately enough, a bright gold colour, streams of micro-bubbles constantly rising. Aromas are delicately fruity with floral notes too. A lively acidity comes with the fresh bubbles yet the palate is balanced, the whole experience elegant and refined. One of the better Proseccos that I’ve come across and one that can be Very Highly Recommended.


It is excellent as an aperitif and in cocktails (you may try with the Negroni below).  It also goes particularly well with starters, light first courses (seafood and non- aromatic herb pasta and risotto), steamed or raw fish dishes, grilled white meats, stewed or fresh vegetable dishes. Serve at 5 or 6 degrees.


They say: Bottega Gold is a Prosecco DOC, obtained by the vinification of Glera grapes. The elegance, freshness and liveliness of its bubbles stem from the beauty and tradition of its territory, where unmistakable panoramas are shaped by vineyards.



The bottle may look on the bling side but they do not use chemical-based products for their metallized bottles; this means the solvent for the varnish is water-based, instead of being oil or alcohol-based like more traditional varnishes.The company is particularly centred on saving water, reducing CO2 emissions and chemicals, and recycling waste materials.


Bottega wines are imported by Bibendum Ireland 


NEGRONI GOLD

Not too sure the Prosecco shines through in the mix especially with Campari and the amazing Vermouth from Robles. But I certainly enjoyed the cocktail and one of the benefits of using the Bottega is the 11% abv instead of the much higher input from the usual gin. Cheers!

Ingredients:
30 ml Bottega Gold Prosecco DOC
30 ml Bottega Vermouth Rosso (Bodegas Robles Vermouth VRMT used)
30 ml Accademia Bitter (Campari used)
1 large ice cube
Lemon peel
Alexander Grappa Spray (not available).

Preparation:
Pour Vermouth and Bitter into a mixing glass and stir well. Strain into a chilled old-fashioned glass filled with the ice cube. Add Bottega Gold Prosecco DOC. Garnish with a lemon peel and Alexander Grappa Spray.



Bottega Rose Gold Pinot Nero Spumante Brut Rosé NV, 11.5%.


Bottega Rose Gold is a Brut rosé sparkling wine obtained through vinification of Pinot Nero grapes. As you’d expect, the colour is pink, bubbles are many and fine. The bouquet is quite intense, floral and fruity, strawberries in there for sure. And that fresh and delicate combination is also on the palate, soft and fruity and very pleasant, right through the persistent finish. Another colour and another gem from Bottega. Very Highly Recommended.


They say: Excellent as an aperitif, it accompanies any meal. It goes particularly well with vegetarian and fish dishes (sushi, shellfish, crudités), white meats and cheeses. It is a pleasant after-dinner. Serving temperature 4-5 degrees.


Go all out! Hamper from Dublin's Little Italy.