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Written by Administrator
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Tuesday, 27 July 2010 14:41 |
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Dear Edwina,
Cooking in high heels!
Whatever the title suggests, I promise there is nothing kinky about this story. It's only about a woman on the wrong side of middle age trying to regain a little pride in herself. | |
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Hands-On Course Information
Sat 20th February 10:30-16:30
Thur 4th March 19:00-21:30
Not a bone or skin in sight! We will be using the fillets already prepared by your fishmonger like cod, hake, haddock or salmon.. read more
How many times have you heard ''I can't even boil an egg'' and thought, that's me! This four-part course is for total beginners or those in need of an intense refresher course ... read more |
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To purchase your Kitchen in the Castle Gift Voucher please call us on +353 (0)1-8396182.
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Christine's Letter
A couple of days ago a friend invited me to go to a music and fashion show event held in the very swish Wrights at Airside North Dublin. Naturally I scrubbed up well for the occasion and a pair of high heel shoes seemed essential. That was a mistake. Instead of making a grand entrance, I walked in very wobbly on my feet and had to hang on to anything available every couple of steps to retain my balance and that was before a glass of wine. I realised soon enough that the best thing to do was to move as little as possible, anchored myself to a pillar and eventually felt relaxed enough to enjoy the music and the show, observing with nostalgia the ease with which glamorous young things moved about in their towering footwear.
Back home I had to face the sad truth that I can't wear heels any more. Don't want to look like Minnie Mouse when there is a little bit of Jessica Rabbit left in me. But what to do? I wondered, practice seemed to be the obvious answer but where? My clubbing days are truly over and the opportunity to wear heels is an ever decreasing circle. Then it hit me in the face, there is one activity which I do every day that requires standing: cooking! So there you have it, for the next three weeks I am going to wear heels while cooking, a couples of inches to start with, moving on to three and a half and who knows, if all goes according to plan and gain my confidence back I might even try five. So dear ladies, if you are in the same predicament why not try it, or if you have already conquered your fear of heights I would be delighted to hear your tips.
Just to reassure you dear ladies, I'll confine the high heels to my own kitchen, I have no intention of wearing them in the cookery school - it might give the wrong idea- so you can send us your partners\husbands\boyfriends\fathers with the full knowledge that they will not be exposed to anything improper.
I have come across an interesting development in the Pizza world, click here & Learn More ; congratulation to the Neapolitans for preserving their heritage, should we do the same with our soda bread?
I just thought I would give a little plug to a friend of my son Louis Bell, who has organised a fund raiser for Haiti Shake 4 The Quake, next Friday. 21:30, 12 February at the Suttonians in Sutton that should be a great night out, tickets are €10. An entertaining evening with full bar featuring DJ's Animal Antics and Tommy St G.... I am a bit of a proud mummy as my son, Thomas 16 will perform and sing his own songs at this event... for more details or tickets contact
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
, would be great to see you there!
A bientôt! |
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This Months Recipe
This recipe is adapted from the River Café cook book and demonstrate how versatile chicken can be. You'll end up with a very moist chicken and a fabulous sauce. To butterfly the chicken, put it on a board breast side down. Hold the tail firmly with one hand and cut along the back bone, turn the chicken around and cut along the other side of the back bone to remove it. Turn the chicken breast side up apply pressure with the flat of your hands to flatten it. With your fingers gently loosen the skin until your whole hand can cover the breast. It is now ready for stuffing.
Butterflied Chicken with Mascarpone, Rosemary and Lemon
Serves 4 Preheat oven 200C
Zest of one lemon, finely grated
3 tbsp rosemary finely chopped
5 tbsp Mascarpone cheese
Salt and pepper
Mix well together the Mascarpone cheese with the grated lemon rind, rosemary salt and pepper. Distribute this mixture evenly under the skin,
Put the chicken in a roasting tin, breast side up in the oven for 30 minutes. After this time, turn the chicken back side up for about another 15 minutes. Check the chicken for doneness by inserting a sharp knife around the thigh, if the juices run clear it is ready, if not give it another 10 minutes breast side up and baste.
To serve, place the chicken breast side up on a warmed serving dish, discard as much fat as you can from the roasting tin and pour over the sauce. It does not matter if the breast skin is broken up, the melted Mascarpone will turn into a delicious sauce. |
Christine St Lawrence The Kitchen In The Castle
+353(01)839 6182 | |
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€25
Wed 24 Feb 19:00-21:00 | |
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Announcements
Beginners Cookery
Our next beginners course a series of four classes starts on Tuesday 24 January
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