Kitchen Garden Cafe Recipe Book


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Cookery Course Recipe Book

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Kitchen Garden Cafe Recipe Book

  1. 1. Christmas Recipes 2010
  2. 2. Holly Berry Juice ¼ Fresh lemon 1.5oz.of your favorite gin Raspberry juice Fresh raspberries (as garnish) Mixing instructions: Fill a shaker with ice.Add 1 ½ oz Gin and the juice of ¼ fresh lemon. Shake and strain into a cocktail glass.Top with raspberry juice and garnish with fresh raspberries. Option:Try a raspberry liqueur in place of the raspberry juice. Christmas Cocktail Favourites Christmas Canapes Christmas Wreaths 120g cream cheese 30g fresh dill (1 small bunch) chopped 1 red pepper very finely diced Mixture of crackers Spread cream cheese onto crackers Make a wreath (circle) with the chopped dill and decorate with diced peppers. Chicory With Cashel Blue 2 -3 heads of Chicory lettuce or 1 head celery 100g cream cheese 1tablespoon cream 1tablespoon cashel blue cheese 1teaspoon caraway or celery seed Beat the cream cheese, cream cashel blue and cara- way or celery seeds in a bowl.Wash chicory lettuce or celery sticks if using celery cut into finger length pieces..Spoon mixture into lettuce or celery. Sprinkle with paprika. Christmas Starter Smoked SalmonTerrine 900g/2lb smoked salmon (finely chopped/ minced in food processor) 16floz double cream whipped 8 oz/ 240g Mayonnaise 1 pinch cayenne pepper 1tsp smoked paprika Salt to taste 1tablespoon fresh dill finely chopped ½ red onion finely chopped/grated 40g gelatin powder 4tablespoons water Finely chop smoked salmon or put in food processor. Whip cream and put in fridge. Add seasonings to smoked salmon. Pour water into a pirex bowl. Sprinkle gelatin over the surface of the water and let stand for 10 minutes. Place into a pot and pour boil- ing water in until it comes half way up the bowl Heat gently until the gelatin has turned to liquid. Fold the whipped cream into the smoked salmon mixture.Taste for seasoning (salt may not be necessary).Line a 2lb bread pan with cling film and pour in salmon terrine. Set in fridge for 4 hours or over- night.Turn out of bread pan and slice with a hot thin knife 12/14 portions. Serve with Cucumber ribbons & a fresh lemon wedge. Pickled Dill Cucumber Ribbons 2-3 fresh cucumbers 2 tablespoons fresh chopped dill 3-4tablespoons white wine vinegar 3-4 tablespoons sugar With a vegetable peeler peel cucumber into ribbons ( discard the seed core). Com- bine the dill sugar and vinegar in a bowl. Toss the cucumber ribbons into the bowl and refrigerate.. Cranberry Martini 2 cups sugar 1 cup water 2 cups fresh cranberries 1 litre vodka Mixing instructions: At least 3 days before serving, bring the sugar and water to a boil in a medium saucepan. Swirl the pan occasionally, until the sugar has completely melted and the mixture is slightly thickened. Remove from the heat and stir in the cranberries, and let sit at room temperature for 2 hours. Pour the vodka into a large bowl and add the cooled cranberry mixture. Let sit for at least 2 days stir- ring occasionally. Strain the vodka into a bottle and chill overnight. To serve, fill chilled martini glasses with the vodka add a few cranberries to each glass and garnish with a lime wedge.
  3. 3. Honey & Mustard Glazed Ham Honey & Mustard Glazed Ham 3kg Boned and Rolled Ham 1 onion 1 cooking apple 2 bay leafs 5-6 juniper berries 3-4 peppercorns 4-5 cloves Glaze: 2 tablespoons of honey 2 tablespoons of wholegrain mustard 4 tablespoons of brown sugar 20 cloves If the ham is salty, soak it in water overnight and then discard the water. The ham should be covered in cold water with onion, apple, bay leafs, juniper berries, peppercorns and cloves and brought slowly to the boil, then let it simmer for 40 minutes per kilo (2 hours for a 3kg ham).Add an extra 15 minute to the end of the cooking time. Pre-heat oven to 220c/gas 7/425F. Combine the honey and mustard in a mixing bowl. Remove the cooked ham from the pot and place on to a baking tray. Next remove the outer layer of fat off the meat, but leave the fine layer that remains underneath. Sear this with a knife in criss crosses or diagonals, and pierce the entire ham with the cloves. Pour the honey and mustard over, and then finish by sprinkling over the brown sugar. Place in the hot oven and bake for 20 minutes or until the glaze has caramelized.This can be served hot or cold. Lemon &Thyme Roasted Potatoes 1kg/2½lb floury potatoes, such as Maris Piper Goose fat Zest of 1 lemon 1 tablespoon fresh chopped thyme Salt & pepper to taste Preheat the oven to 220C/425F/Gas 7. 1. Peel the potatoes and cut into large chunks. 2. Place potatoes in cold water bring to boil, boil for 2 minutes drain let stand for 5 minutes covered. Put potatoes into a mixing bowl 3. Add a generous amount goose fat, zest, thyme, salt & pepper into the bowl, and toss well. 4. Put the potatoes into a roasting pan and cook for about 1 hour until the roast potatoes are golden and crunchy on the outside and soft in the middle. Honey Baby Glazed Carrots Serves: 6-8 people 1 kg Baby carrots Juice of 2 oranges 4 table spoons honey Pinch of grated nutmeg 1 bunch fresh chopped coriander (optional) Salt & pepper Trim the top of the carrots and scrub them under running water. In a bowl mix the orange juice honey salt & pepper.Toss the carrots into the mixture. Put in a pan and roast for 15-20 minutes at 180oC. Turkey Gravy Turkey Gravy 500ml Chicken/ Turkey Stock 4 tablespoons pan drippings 100ml red wine Sprig of fresh thyme 1 bay leaf 3 tablespoons corn flour Cold water for mixing Salt & pepper to taste Remove Turkey from Pan, Strain off Juices skim off fat. Put vegetables back into roast- ing pan, place pan onto medium heat and add wine. Reduce wine by half while scrap- ing bottom of roasting pan with wooden spoon.Add stock pan drippings, and thyme, bay leaf, bring to boil and strain. Put into clean pot and put on to a medium heat. Make corn flour slurry and slowly whisk into gravy until desired thickness. Simmer for 1-2 minutes and season to taste Christmas Main Course Weight Of Bird 10 to 18lbs 4.5 to 8kg 3 to 3-1/2 hours 3-3/4 to 4-1/2 hours 4-1/2 to 5 hours 5 to 5-1/2 hours 5-1/2 to 6-1/4 hours 3-1/2 to 4 hour4 4 to 4-1/2 hours 4-1/2 to 5 hours 18 to 22lbs 8 to 10kg 22 to 24lbs 10 to 11kg 24 to 29lbs 11 to 13kg Roasting Time (Unstuffed) Roasting Time (Stuffed) Roasting ATurkey 1 turkey 1/2lb butter Salt & pepper 3 onions 3 carrots (all chopped roughly) 1 head of celery 250ml white wine Place chopped vegetables in the bottom of roasting pan. Place turkey on top of vegetables, put butter under the skin of turkey breast, legs and thighs. Generously season the outside of turkey. Bake until the skin is a light golden color, and then cover loosely with a foil tent.After 1 hour baste with half the white wine and dripping from the bottom of the pan. Repeat with last half of wine after 1 hour and then baste with juices every 30 minutes after until cooked..During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting will promote even browning.The turkey is done when the thigh meat reaches an internal temperature of 75oC.To get an accurate reading, be sure that your thermometer is not touching the bone. If your turkey has been stuffed, it is important to check the temperature of the stuffing; it should be 75oC.You can also check your turkey by looking for clear juices running from the leg and thigh area.When the turkey is done, remove from the oven and allow to stand for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, and makes for easier carving.
  4. 4. The Feast Continues... Sausage,Apple & Cornbread Stuffing 1 recipe cornbread crumbled 500g sausage meat 2 Granny smith Apples diced 1/4lb butter 1 small onion diced 2 carrots diced 4 sticks celery diced 1 tablespoon fresh chopped sage 1 -2 cups chicken stock Pinch of cayenne pepper Cracked black pepper & Salt to taste Cook the sausage meat in a pan strain onto a paper towel. Sauté off onions, carrots and the celery in butter until slightly soft. Remove from heat, and add sage & cayenne pepper. In a large bowl add cornbread, sausage, apples and vegetable mixture.Add stock slowly while mixing until slightly moist texture and season. Stuff into Turkey. Corn Bread 1.5cups medium corn flour 1.5 cups plain flour 2 tablespoon baking powder ½ cup sugar 3tablespoons butter melted 3 eggs Pinch of salt Pre-heat oven to 190oC/350Of/gas7. Put cornmeal, flour, baking powder and sugar into a bowl and mix well. In a small bowl beat eggs and slowly add the melted butter.Add the wet mixture to the dry mixture and mix to a smooth batter. Pour into a greased baking pan 9 x 13in or 22 x 30cm. Bake for 30 to 40 minutes or until a toothpick comes out clean. Green Bean Casserole 700g/1.5lbsFrench Green beans (cut in half if very long) 140g/5oz butter 1 head roasted garlic 50g freshly grated Parmesan cheese 4 shallots roasted & thinly sliced Salt and freshly ground pepper Bring a large pot of salted water to a boil, add green beans, and blanch until just cooked through, about 2 minutes. Drain in a colander and rinse with cold water. Drain well and trans- fer to a medium baking dish. Pre-heat oven to 180oC/350oF Melt the butter in a medium pan, add the garlic and shallots and cook, stirring until the butter begins to brown. Pour the mixture over the beans and mix well. Season to taste with salt & .pepper and sprinkle the cheese evenly over the top, place in the oven 5 minute before serving
  5. 5. Christmas Desserts ChristmasTrifle 4 slices Madeira cake 60ml/2floz sweet sherry or Madeira 250g/8oz raspberries 1 jar good quality raspberry jam 4 eggs 2 tablespoons caster sugar 2 tablespoons plain flour 500ml/16oz milk ¼ teaspoon vanilla extract 125ml/4oz cream 25g/3/4 oz flaked almonds Spread the jam on the slices of Madeira and place in a Deco- rative bowl, sprinkle with sherry. Scatter the raspberries over the top and crush them gently into the sponge with the back of a spoon, leaving some of them whole. Mix the eggs, sugar and plain flour together in a bowl. Heat the milk in a pan, pour it over the egg mixture slowly, stir well and pour back into a clean pan. Cook over medium heat until the custard boils and thickens and coats the back of a spoon. Stir in vanilla and leave to cool. Pour the cooled custard over the raspberries and leave in the fridge to set, it will firm up but not become solid. Whip the cream and spoon it over the custard. Decorate with Almonds and raspberries and refrigerate until needed. Choux Pastry (Profiteroles) 2oz/60g Butter 5oz/150g Water 4g Sugar 2oz/120g Strong Flour 8oz/240g Eggs Pre-heat oven to 215oC/420F. Pour water into a heavy based pot add butter and bring to a boil. Stir in the strong flour and mix over low heat until it forms a glossy ball 4-5 minutes. Remove from heat and cool. Beat eggs in one a time un- til fully incorporated.The paste should be soft but retain it’s shape if piped. Place mixture into a piping bag with plain or star nozzle. Pipe 1 inch balls onto a baking tray (approx 32 choux balls). Bake @ 215oc/420of 10-15 Minutes until brown and set.When done remove from tray and cool completely. Cinnamon Cream 250ml double cream 1teaspoon ground cinnamon 1-2 drops vanilla extract 2-4 tablespoons icing sugar Chocolate Sauce 1 cup sugar 2 cups water 1 vanilla bean split 450g chocolate Bring sugar water and vanilla bean to a boil, and then simmer until all the sugar has dissolved. Remove from heat and place a lid on the pot to infuse the syrup. Melt the chocolate over a double broiler, and then slowly add the syrup to the melted chocolate whisk- ing constantly. To Serve: Fill profiteroles with cinnamon cream and cover with hot chocolate sauce.
  6. 6. Saturday 27th November 2010 Time: 6.30-9.30pm €50.00 per person - 1 course Included in the course you are pro- vided with your lesson plans with techniques and recipe book. Sample all food cooked. Bookings and details call Kevin or Dawn Farley at 045-851965 or 087-2828014 Design by: Niamh Kane - M:086 3332763