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Written by Administrator
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Tuesday, 27 July 2010 14:56 |
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Dear Edwina,
Welcome to the lovely month of May and its promise of summer to come; around here the daffodils are giving way to the cherry and wild garlic blossom, the chestnut trees should soon follow and, courtesy of a distant volcano, birdsong was -for a few days anyway -the only thing you heard when stepping outside!-
Also interesting foodie news this month: Sheridan Cheesemongers will be holding an Artisan Food Fair at their Cheese Warehouse and Shop in Carnaross, near Kells, Co. Meath on Sunday 30th of May. |
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Hands-On Course Information
Thursday 27 May from 19:00-21:00
The stretch in the evenings brings boundless new energy, that's why The Kitchen in the Castle have teamed up with Paula Mee - One of Irelands leading dieticians and prior nutrition manager for Superquinn - to bring you a cookery demonstration with a difference - 'Have Your Cake & Eat It' will focus on giving you lighter, wholesome and tastier family meal options. Join Hazel & Paula, for an entertaining and simple reminder Read More
Saturday 29 May from 10:30-16:30
Fancy yourself as a BBQ gourmet? If so, escape to the grounds of the castle and learn to combine flame with flavour with our own BBQ specialist Neil McFadden! Read More
4 Week Course
Starting Tuesday 1 June from 19:00-21:30
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 and is designed to give you confidence Read More
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Christine's Letter
All this talk of blossom is a crafty way to lead you into seasonal thinking. The pleasure we get from the observation of changing seasons could be very easily replicated on our tables and palates. As we wait for the blossom and are thrilled when we see it why not reconnect with nature's cycles and the passing of time by eating food when it's ready?
This is why, starting this month I will write about both seasonal food grown here and also imports from the Continent since we rely heavily on them. It's useful to know when they are in season since they'll be at their best and cheapest. Imports from around the world ensure that supermarket shelves look the same week in week out, but with the current food labels giving the provenance, we as consumers can make an informed choice.
I am bewildered when I see for example, a crate of apples from New Zealand next to one that comes from France or Italy, they might be different in taste and colour but I think this is variety gone too far and not just in air miles!
Having said all this, I really don't want to be evangelical or blue anorak about it; there is enough pressure on what we should eat or not eat and let's face it you will be hard pressed to find say, French beans that don't come from Kenya or if you are pregnant and crave strawberries in December so be it. Ultimately it is about awareness and eating more of the food in season and less of those shipped from around the world.
Season Watch
Fruit and Veg:
Asparagus, this is an easy one ; why drive a Skoda when you can drive a Jaguar? Asparagus from South America are available all year round but why not wait for the far superior ones that only have to cross the Irish Sea -or if you are lucky you might find locally grown at a farmer's market. The season is short-May, June- the English say theirs are best and the French needless to say think there is nothing better than their big fat white ones! You decide. Sprouting broccoli, they're just out and delicious; steamed with melted butter , look out for the Irish new potatoes and try them "crushed" with olive oil and chopped parsley.
The forced Rhubarb (grown in the dark) is now replaced with the field-grown variety which is less tender but more flavourful, stewed with the juice and zest of an orange -this later variety is very tart and requires plenty of sweetening- is the perfect base for fools or crumbles. As with other acidic food its best not cooked in aluminium pots.
Meat: Lamb of course is the top of the bill, at this time spring lamb is at its most tender; just roast it studded with slivers of garlic and herbs. If using a larger cut make sure to rest it for 15 minutes before carving. Later as the season progresses the flavour will develop and it can be given a spicier, more adventurous treatment. For a real treat why not look out for Connemara Hill Lamb, an inspired group was founded to promote and market this unique lamb from the Connemara region they just won a Special Award Product from Euro-Toques and this fabulous tasting meat is available -from June in Dublin and even online at www.themarketbutcher.eu.
Fish and Shellfish: There is a season too, but it is a bit of a minefield. I am no marine biologist, but after some research (on wild fish), taking into account sustainability and the breeding season I only came up with Red gurnard, Brown crab and Dublin Bay prawns. If this subject is of interest to you, I came across the excellent fish purchasing guide www.fishonline.org also, the substantial "The River Cottage Fish Book" by Hugh Fearnley-Whittingstall and aptly named Nick Fisher is very informative.
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This Months Recipe
Demystifying the Soufflé
In a small bowl blend the eggs with a fork until the
Soufflés have the undeserved reputation of being tricky, which is
Soufflés have the undeserved reputation of being tricky, which is
shame because they aren't really. Apart from being one of the best things to eat, putting this wonderful dish on the table is most rewarding and really within everyone's reach, just follow the step by step method below and you are in for a treat. The participants of the "Refresh your Cooking Skills" course can vouch for this and when the soufflé we made came out as puffed up as the Hiroshima nuclear cloud, phones came out and pictures taken for posterity. It was that exciting!
A properly cooked soufflé should have a golden brown top, be a little gooey in the middle and firmer at the bottom. Here is the recipe and tips
Preheat oven 200C/ Gas Mark 6
For a 1.8l soufflé dish:
55g butter
50g flour
425ml milk
150g Swiss Gruyère or Parmesan, coarsely grated
6 egg yolks
7 egg whites
A pinch of nutmeg
Salt and white pepper to taste
· Butter the inside of the soufflé dish and sprinkle with cheese. Heat the milk to boiling point.
· Melt the butter in a pan large enough to accommodate all the eggs later. Stir in the flour with a wooden spoon and cook over moderate heat for 2 minutes. Remove from the heat and pour in all the milk. Beat with a wire whisk until well combined and add the seasonings, return the pan over medium heat and cook, stirring all the time for 1 minute, the sauce will be very thick.
· Remove from the heat. Separate the eggs as follows: drop the white into a separate bowl and the yolk into the hot sauce, beat the yolk in with a whisk. Repeat with the rest of the eggs.
· Add an extra egg white to the ones in the bowl and with an electric beater and a pinch of salt, beat until stiff (they should be stiff enough to stand in upright peaks when lifting the beater).
· Stir in a large spoonful of egg whites into the sauce to loosen it and all but a tablespoon of cheese. Then scoop the rest of the egg whites on top of the sauce. Fold the whites in delicately with a spatula by cutting down from the top to the bottom of the saucepan and lift the spatula so that you are bringing each time a little of the mixture over the egg whites, continue until all the whites are folded, but don't take too long and don't be too thorough. It is better to leave a few unblended patches than to deflate the egg whites. Fill the soufflé dish and sprinkle over the remaining cheese.
· Place the dish in the middle of the preheated oven. Close the door and turn down the heat to 190C- Gas Mark 5. After 20-25 minutes the soufflé will have done all the rising, so you can open the door and check it. Give it a jiggle, if the top jiggles a lot, the middle will be too soft; don't lose your nerves and give it another 5 minutes.
· To serve, make sure everyone gets a bit of the crust, middle and bottom as they have slightly different textures.
Bonne chance!
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Christine St Lawrence
The Kitchen In The Castle
+353(01)839 6182
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€25
DEMONSTRATIONS
Wed 26 May 19:00-21:00
Paula Mee Food and Nutrition
Thurs 27 May 19:00-21:00
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