Asparagus, Cherry Tomatoes & Feta Cheese Frittata

Ingredients

  • olive oil
  • 1 bunch asparagus trimmed and cut into 2.5 cm pieces
  • 1 small onion, diced
  • 1 cup cherry tomatoes, cut in half
  • 1 cup whole milk
  • 6 free range eggs
  • salt and pepper
  • 1/2 cup crumbled Feta cheese

Directions

  1. Preheat oven to 200 C (400F).
  2. In a skillet, over medium heat add a drizzle of olive oil. Heat the oil then add cut asparagus and diced onions. Let them cook for 3-4 minutes or until the onions are softened.
  3. Add the cherry tomatoes and let cook for 2 extra minutes.
  4. Meanwhile whisk in a separate bowl milk, eggs, salt and pepper until combined.
  5. Pour the egg mixture on top of the veggies without mixing and let it cook on the stove for 5 minutes on medium heat.
  6. After 5 minutes, turn off the heat, sprinkle the top with feta cheese and put in the oven.
  7. Let the frittata cook for 10 minutes or until golden brown on the top and edges.
  8. Serve immediately.

Spring Risotto with Asparagus

Ingredients

  • 1 lt chicken or vegetable broth
  • 2Tbsp olive oil
  • 1 handful finely chopped shallots
  • 1 cup arborio rice
  • 1 glass dry white wine
  • 300 g thin asparagus spears, cut 5 cm long
  • 1-2 tsp fresh lemon juice
  • chopped fresh parsley
  • 60 g grated Parmesan cheese
  • salt and pepper
  • 1 tsp grated lemon zest, for garnish
  • 1 nob of butter

Directions

  1. In a large pot take the broth to the boil then, reduce heat to a simmer and maintain over low heat.
  2. In a large saucepan, over medium heat, heat the oil and add the shallots. Cook for 4 minutes. Add asparagus and cook for 2 extra minutes.
  3. Add the rice, mix well and toast it for a minute.
  4. Pour the glass of wine in and let it evaporate. Add a ladleful of broth (or enough to cover the rice), stir and cover with a lid. Repeat every time broth is absorbed until rice is cooked and creamy (approx 25 minutes).
  5. When the rice is cooked and the liquid is absorbed, remove from the heat and add a nob of butter, lemon juice, parsley and Parmesan cheese.
  6. Serve immediately topped with fresh ground pepper, lemon zest and extra cheese if desired.

Asparagus & Pear Salad

Ingredients

  • 1 pound fresh asparagus, trimmed
  • 1 large pear, sliced
  • 2 teaspoons lemon juice
  • 2 spring onions, thinly sliced
  • 1/4 cup chopped walnuts, toasted
  • 2 tablespoons honey Dijon salad dressing (65g Dijon mustard, 65g honey, 60ml apple cider vinegar, 60ml extra virgin olive oil, 1 tablespoon fresh lemon juice, salt and pepper to taste).
  • 8 romaine lettuce leaves

Directions

  1. In a jar, add all the ingredients to make the honey Dijon dressing, close the lid and shake well. Set aside.
  2. In a large skillet, bring water to a boil. Add asparagus, cover and boil for 5 mins or until crisp-tender.
  3. Drain and place asparagus in ice water. Drain, pat dry and cut in 1 cm pieces. Set aside.
  4. In a large bowl, combine pear and lemon juice. Add the onions, walnuts and reserved asparagus. Drizzle with dressing and toss to coat.
  5. Arrange the lettuce on 4 plates and top with asparagus mixture. Serve immediately.

Hot Cross Buns

Ingredients

  • 2/3 cup tepid milk
  • 1/3 cup tepid water
  • ¼ oz (7 grams) package active dry yeast
  • 3 ½ cups bread flour
  • 1 Tsp salt
  • 1 Tsp mixed spice
  • 1 Tsp cinnamon
  • ½ nutmeg, grated
  • 2 Tbsp sugar
  • 2 oz (60 grams) sultanas or raisins
  • 1 oz (30 grams) dried cranberries
  • 2 pieces preserved ginger, finely chopped
  • 2 Tbsp mixed citrus peel
  • 4 Tbsp butter, melted
  • 1 egg, beaten

Flour cross

  • 1 Tbsp all-purpose flour
  • 1 Tsp baking powder
  • 1 Tbsp water
  • Honey, to glaze

Directions

  1. Preheat your oven to 200 degrees. Grease a baking sheet large enough for 12 buns.
  2. In a bowl, mix your tepid milk and water and stir in your yeast. If your yeast is active, you should soon see bubbles on the surface.
  3. Sift your flour into another large bowl and add the salt, spices, sugar and all the dried fruits and mixed peel. Make a well in the centre and add the melted butter, the egg and the yeast mixture and mix well. You should now have a rough dough. Knead for 10 minutes until elastic, adding more flour if it is too wet. Put in a warm place, covered with a clean damp cloth, to rise.
  4. When the dough has doubled in size, knock the air out of it and knead again for a minute or so. Divide the dough into 12 equal pieces and place on a baking sheet with spaces between each one, cover with your cloth and put in a warm place to rise again.
  5. Meanwhile, make your cross mixture. Mix the all-purpose flour, baking powder and water together to form a thick batter. Once your buns have risen to double their size, pipe or spoon the batter into thin cross shapes on top of each bun. Bake in the preheated oven for 15 to 20 minutes until golden brown. Move to a cooling rack, brush with honey and leave to cool.

 


Focaccia Bread

Ingredients

  • 450 g flour
  • 400 ml water
  • 1 tablespoon salt
  • 2 teaspoons sugar
  • 2 tablespoons olive oil
  • 7 g dry yeast

For the topping

  • 1/2 glass of water
  • 2 tablespoons olive oil
  • coarse salt
  • fresh rosemary, cherry tomatoes or black olives

Directions

  1. In a large bowl, with a fork, mix well flour, yeast and sugar.
  2. Slowly add the water, olive oil and salt to obtain a soft and sticky dough.
  3. Cover and let rise in a warm place until doubled, 2 hours.
  4. Spread the olive oil in a sheet pan and spread the dough into the pan so it is touching the edges. If the dough springs back too much, allow it to rest for a minute or two and try again. Cover and let rise until doubled, about an 1/2 hour.
  5. Once the dough is risen, uncover and gently poke with your fingertips.
  6. Drizzle with the olive oil and water mix and top with herbs, tomatoes and salt.
  7. Bake in pre heated oven at 190 degrees (180 degrees fan) for 25 minutes or until risen and golden.
  8. Store the bread, lightly covered with foil at room temperature for 1-2 days.

Pulled Pork

Ingredients

  • 4 lb boneless pork shoulder
  • 3 tbsp brown sugar
  • 1 tbsp salt
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • Freshly ground black pepper
  • 2 tbsp vegetable oil
  • 12 oz lager

Directions

  1. Preheat oven to 150 degrees. Trim excess fat from pork and cut into large pieces to fit in a large cast iron pot.
  2. In a small bowl combine brown sugar, salt, paprika, garlic, onion and cumin, then season with black pepper. Rub all over the pork (this can be done the night before).
  3. In the cast iron pot, heat oil over medium-high heat. Add pork and sear on all sides quickly to prevent spices from burning.
  4. Pour beer around pork and cover with lid. Transfer to oven and cook until pork turns tender, about 2 ½ to 3 hours. Remove lid and cook until meat pulls apart easily with a fork.
  5. Remove pork from the pot and let it rest.
  6. Shred pork using two forks. Toss meat with bbq sauce.
  7. Serve warm with buns and more bbq sauce.

Scones

Ingredients

  • 225g self-raising flour
  • 1 level tsp baking powder
  • 50g butter
  • 25g caster sugar
  • 1 large free range egg
  • milk

Directions

  1. Preheat oven to 220 degrees and lightly grease a baking sheet.
  2. Measure flour and baking powder into a bowl, add the butter and rub in until the mixture resembles bread crumbs. Add the sugar.
  3. Crack the egg into a measuring jug, lightly beat and make up to 125ml with the milk. Stir most of the egg and milk into the flour but keep 1 tablespoon to glaze the scones. Mix to a soft dough.
  4. On a floured surface, knead lightly then roll out to 1.25 cm thickness. Cut into rounds with a 8cm cutter to make 10 scones.
  5. Space them on a baking sheet. Brush the top with egg and milk mixture and bake in the oven for about 10 minutes.
  6. Remove from the baking sheet and leave them to cool on a wire rack.
  7. Enjoy them with cream and jam.

Cabbage & Bacon

Ingredients

  • 700g thick cut bacon
  • 1 large green cabbage
  • 1 large onion
  • 2 1/2 cups chicken broth
  • 1 tablespoon mustard seeds
  • salt and pepper

Directions

  1. Place a large saucepan over medium heat. Cut the bacon strips into 4 pieces each. Separate the bacon pieces and place in the pot. Stir and sizzle until the bacon is cooked, but not fully crispy.
  2. Meanwhile, peel the onion and cut it into 8 wedges. Then cut the cabbage in half and remove the core. Cut the cabbage into 12 wedges. Once the bacon is mostly cooked, add the onion to the pot and sauté for 3-4 minutes to soften.
  3. Add the cabbage, chicken broth, and mustard seeds. Stir to move the cabbage to the bottom of the pot and bring the bacon upward.
  4. Cover and simmer for 15-20 minutes, until the thickest parts of the cabbage are tender. Stir once or twice while cooking.
  5. Taste, then salt and pepper as needed. Serve with whole grain mustard on the side, if desired.

Irish Colcannon

Ingredients

  • 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
  • salt
  • 5 to 6 Tbsp unsalted butter (with more butter for serving)
  • 3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
  • 3 green onions (including the green onion greens), minced (about 1/2 cup)
  • 1 cup milk or cream

Directions

  1. Put the potatoes in a medium pot and cover with cold water. Add 2 tablespoons of salt and bring to a boil. Boil until the potatoes are fork tender. Drain in a colander.
  2. Return the pot to the stove over medium- high heat. Melt the butter and once it's hot, add the chopped greens.
  3. Cook the greens for 4 minutes. Add the green onions and cook for an extra minute.
  4. Pour in the milk or the cream, mix well and add the potatoes. Reduce the heat to medium.
  5. Mash the potatoes mixing them up with the greens.
  6. Add salt to taste and serve hot with a knob of butter in the centre.

If using curly kale, we suggest to boil it first, for 7 minutes before pan frying it with butter.


Balsamic Cherry & Goat Cheese Crostini

Ingredients

  • 1 baguette
  • olive oil
  • salt and pepper
  • 1 lb dark sweet cherries, pitted and chopped
  • 1Tbsp honey
  • 1tsp balsamic vinegar
  • 1 tsp chopped fresh thyme, divided
  • 8 oz creamy goat cheese
  • 1/4 cup toasted pecan pieces
  • zest of a lemon (about 1 Tbsp)

Directions

  1. Preheat the oven to 180 C.
  2. Cut baguette into diagonal slices and place on a sheet pan. Brush lightly with olive oil and sprinkle with salt and pepper.
  3. Bake for about 10 minutes until lightly browned and crisp.
  4. In a sauce pan over medium-low heat, combine cherries, honey, balsamic vinegar, 1 tsp thyme and a pinch of salt and cook for 5 minutes, stirring occasionally. Remove from the heat and let cool.
  5. To assemble, spread a layer of goat cheese on each baguette slice and top with a spoonful of cherries. Sprinkle with pecans, thyme and lemon zest.
  6. Serve immediately. Makes 18 crostini.