July 2009 Newsletter PDF Print E-mail
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Tuesday, 27 July 2010 14:49
Newsletter
July  2009
Dear Edwina, 
 
The barbecue season
Here we are! It has finely arrived...

New Course Information
 
Wednesday 15 July 19:00-21:30
Viva Espana; Join us for a taste of Spain, and take pleasure in making and eating 3 succulent courses typical of Iberian cooking. We'll be hitting the Sherry bottle early on - to ensure the recipes are tasty and authentic of course Read More
 
Tuesday 21 July 16:00-18:30
12 years and over Making your own pancakes is such fun. We will teach you how to make the perfect pancake and then we will fill them with loads of savoury and sweet   Read More
 
Wednesday 29 July 16:00-18:30
We are extremely fortunate living in Howth where a huge variety of wonderful fresh fish is available throughout the year. On this course we will show you how to make quick simple dishes that are ideal for family suppers Read More
Christine's Blog: BBQ Season
 
 As the first signs of settled, not to say summery weather arrives, something quite extraordinary happens in our dwellings. A rush of primeval instinct sweeps through our homes. No garden large or small, balcony or terrace escapes the urge of grilling over hot charcoals if there is a man in the house.  

This is of course very good news for us girls. There is an unspoken well established rule, call it inherited memory- from the caves- if you like, that the man is firmly in charge. Meanwhile, we can paint our nails, after putting the potatoes in the oven to bake, of course.

To illustrate this phenomenon, last Saturday at the cookery school our Hazel and Liberty gave a very informative full day BBQ class, covering marinades, saladsand techniques on handling different cuts of meat and fish. And guess what? Hazel brought along her husband, brilliant chef Neil Mc Fadden; although her hand does not need to be held in any culinary matter, even Hazel, knew there was something to be gained by the presence and quiet strength of her man when charcoals are involved.   

With the sun streaming into our courtyard, the trio produced a dazzling array of carnivore's goodies and salads to match,to the delight of the participants who didn't go home hungry, standby for recipe.
Still on the subject of outdoor cooking and men; that same Saturday morning, I saw a column of smoke from my bedroom window clearly coming from the garden. Quite alarmed, I rushed downstairs to find Julian in his dressing gown, juggling with a very well stuffed chicken and a smoker I gave him a long time ago. The operation consisted of lighting charcoals as for a BBQ, putting a bowl of water with aromatics over, placing the chicken on the grill, closing the lid and after 4 to 5 hours we got the moistest and tender chicken ever, delicious with a herby mayonnaise. As you see, dear readers, the rush can strike at any time and you don't even have to get dressed for it...

This Months Recipe
 
Sesame & ginger salmon en papillote
 
 
Serves 4                      

100ml sesame oil
1 small red chilli, seeded, finely chopped
1 tbsp soy sauce
1 tbsp lime juice
1tsp grated ginger
4x 150g salmon fillets, skinned, pin-boned
Aluminium foil & Parchment Paper

1.Place all the ingredients in a bowl and mix well.

2.Tear 4 sheets each of foil & parchment large enough to loosely wrap each fillet of salmon.

3.Place 1 sheet on parchment on top of each sheet of tin foil, shiny side down and position one piece of salmon in the centre. Drizzle with 2 tablespoons of marinade.

4.Wrap the package loosely, like an envelope and repeat with the rest of the fish. Allow the Salmon to marinate for 30 minutes before cooking.

5.To cook, place each pouch on the BBQ for 6 - 10 minutes depending on the thickness of the fish.

*Alternatively bake in a preheated oven 200ºC for 6 - 8 minutes. Remove the pouch from the oven and rest for 2-3 minutes before opening and serve.



 


 
Have a lovely summer,
Christine St Lawrence
 
The Kitchen In The Castle

+353(01)839 6182 
€25 Demonstrations at the end of every month.
 
Thursday 30 July  19:00-21:00
 
 
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