Homemade Irish Liqueur Cream

I got this recipe from the BBC Website and I must say its absolutely awesome! I love Baileys, but this homemade version of Irish Cream Liqueur wins hands down and all my family and neighbours who received a bottle from me this Christmas agreed.  I brought the bottle to neigbours when visiting instead, and I also added to my homemade gift hampers for my mother and mother in law.

But this is not just a drink for Christmas, its way too tasty to reserve it for just once a year. It's a fabulous treat at the end of a meal at a dinner party, or even drop a sneaky bit into a coffee. Bliss!!!

 Here's the recipe, which I tweaked a little to my own taste, unable to source coffee syrup I used a cold strong espresso shot from my coffee machine and I added more chocolate sauce.

Ingredients

• 250ml/9fl oz single cream

• 1x 397g/14oz tin condensed milk

• 350ml/12fl oz Irish whiskey

• 1 tsp Camp coffee essence/or an espresso shot cooled if you cannot source the Camp.

• 5 tsp chocolate sauce

• 1 tsp vanilla extract

• 1 tsp almond extract

Method

1. Sterilise the bottles for the liqueur: wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. 
2. Place the bottles on a baking tray and dry in the oven for 10-15 minutes.
3.  Leave to cool.
4. Pour all the ingredients into a blender and blend on high for 30 seconds. 
5. Add extra Camp or chocolate to taste.
6. Pour into sterilised bottles and store in the fridge. (The liqueur will keep for up to two months.) Shake well before using.

The Full Irish Pasta Bake

The Full Irish Pasta Bake..... I know it sounds wierd but I'm never one to waste food, and this is surprisingly delightful and comforting. The other day I'd  a full house, so I threw down a few sausages, rashers and pudding couple of minutes before hand in anticipation that I'll have a few Full Irish takers. Often guests just opt for bacon and eggs, or my Irish Pancakes, which was the case this time. This left me with a few cooked breakfast leftovers. I hate to throw food away, hate hate it. So I decided to cool the leftover sausages, rashers and pudding and use in a pasta bake for the evenings supper for my husband. This is not a low fat dinner, so I won't pretend it is, but it certainly hits the comfort spot in the belly, and the men in your life will go crazy for this carb meat feast!!!!

Serves 2 (or 1 hungry man)

Ingredients

• 2 cooked sausages (cut into slices)
• 3 cooked rashers (cut into strips)
• 4 pieces of black and white pudding (cut into pieces)
• 100g of penne pasta
• 1 tin of cherry tomatoes
• Half a diced onion
• Half a diced clove of garlic
• 1 tsp of chilli flakes
• Salt/pepper
• 1 tsp of sugar
• 1 tsp of dried oregano
• 2 tbsp of red wine
• 3 tbsp of cream
• 1 tsp of oil

Method

1. Preheat oven to 200 degrees
2. Cook pasta in boiling water for 10 minutes
3. Cook the onion and garlic in a little oil until translucent
4. Add the tomatoes, sugar, oregano and cook down for a few minutes
5. Add the chilli flakes and season.
6. Add the red wine and cook for a further 5 minutes
7. Add some of the cooking water from the pasta, stir and continue to cook
8. Add the chopped meat and the cream and stir well.
9. Transfer to a roasting dish and bake in the oven for 15 minutes

Feel free to add some mozzarella to the pasta before baking, I didn't as my husband isn't fond of cheese, but It would be scrummy. 

Or 6 minutes before the bake is finished make a little hole in the bake and gently break in an egg and return to the oven until the egg has just set.

This is a little on the sinful side so be mindful that perhaps a salad the following evening might make up for it. Why are wicked things the most pleasing!!!!

Mushroom & Irish Cheddar Cheese Mini Frittatas From Sika Lodge

These’s frittatas started out as just plain scrambled eggs with fried mushroom for my dad on Sunday morning, but trying to be fancy schmancy, I ended up using cooking rings and created beautiful mini frittatas. The whole thing happened so quickly, I said these are definite contenders for the menu in Sika Lodge for breakfast. 

Simple, delicious and slightly impressive visually, whats not to like!!!

After my testing on my Dad last Sunday I said I'd put them to the test on my very first breakfast guests, on put them on the Sika Breakfast Board, and my guests, Phillipe and Sonia, natives of France, today ordered them for breakfast!!!! They got a great response, to say I was chuffed was a huge understand!!!! This has earned the Frittatas as a permanent fixture on the Sika Breakfast menu, a great low fat and vegetarian alternative to the Full Irish!!! (But I couldn't resist adding a few sneaky slices of bacon)

The Frittatas are also a perfect little Sunday Brunch dish, serve with coffee, toast and the Sunday papers!!!!

Serves 2

Ingredients

• 6 mushrooms sliced thinly
• 2 tbsp of cream
• 5 medium free range eggs
• 1 tsp of olive oil and 1 tsp of butter
• 1 tbsp of grated cheddar
• 1 tsp of chopped chives 

Serve with

Toast and grilled tomato halves, & (optional Bacon)

Method

1. Break the eggs into a jug with the cream,season and whisk
2. Fry the sliced mushrooms in an oven proof pan in the oil and butter
3. Remove from the pan
4. Add 4 cooking rings (greased on the inside) to the pan.
5. Divide the mushrooms between the rings
6. Pour the eggs into each ring and cook for a minute
7. Sprinkle with the cheddar
8. Transfer to an oven preheated to 200 degrees.
9. Cook for 5 minutes
10. In a preheated grill with the tomatoes
11. Remove and take care when slipping off the rings
12. Serve with the tomatoes, toast and sprinkle with chives

Irish Lamb Stew

My Traditional Irish Stew certainly wouldn’t win any beauty competitions, but it’s a delicious flavourful one pot wonder, so I make it time and time again.

When we were young, you were guaranteed Irish Stew for dinner at least once a week (along with bacon & cabbage), though with the introduction of foreign cuisines into our diets we have these traditional Irish meals less frequently now.

There are umpteen recipes out there for Irish stew, but this is a simple stew, leaving the meat on the bone for extra flavour.  Irish stew traditionally is made from lamb or mutton, boiled with potatoes, carrots, celery, and onions. Though these days you can make any stew with these ingredients or similar and call it Irish Stew. A particular popular Irish Stew is Beef & Guinness, though I think this is more of a casserole. 

Everyone’s interpretation is different and usually it stems from ‘how mammy used to make it’, and I sure as hell amn’t going to knock any! I actually like tasting different variations of Irish Stews, I think the difference might stem from region to region, though that’s just an idle theory, that I have no basis for funnily enough, just a ‘thinking out loud’ ramble!!!! Anyways…..moving on to ‘how my mammy made it’…

In honour of St Patrick’s Day this year, I thought I’d revisit my mom’s recipe for a lamb stew and share it round. (The secret ingredient here is the Worchestshire sauce).

Serves 2

Ingredients

 

·         4 Lamb chops on the bone

·         4 peeled rooster potatoes, quartered

·         3 carrots, peeled and chopped into thirds

·         2 onions, quartered

·         2 bay leaves

·         4 sprigs of thyme

·         500ml of chicken stock

·         7-8 mushrooms, halved

·         3 tbsp of Worcestershire sauce

·         Salt and pepper

Method

1.       Preheat oven to 180 degrees.

2.       Get an oven proof casserole dish on a medium heat.

3.       Brown the chops on either side.

4.       Removed from the pan and add the onions, carrots, potatoes, bay leaves, thyme, and mushrooms. Sauté for 3-4 minutes.

5.       Return the chops to the pan and cover with the chicken stock and add salt and pepper. Add the Worcestershire sauce.

6.       Bring to the boil, cover with a lid and place in the oven for 1 ½ - 2 hours. (alternatively, turn the heat on the hob down to the lowest setting and simmer for 1 hour).

7.       Once completely cooled, the stew will keep for up to 2 days when stored correctly, i.e in fridge

The Best Irish Coffee

With Paddy’s Day rolling closer this weekend, what better way to raise your glasses and say ‘Sláinte!!’ than with an indulgent Irish Coffee!!!

This is a tried and tested plain and simple recipe for the best way to prepare an Irish Coffee!

Wherever you are in the world and whatever nationality you are, I wish you a Lá Fhéile Pádraig Sona Daoibh.

I hope you will enjoy the day with family and friends and perhaps raise a glass of the black stuff!!!

Serves 2

Ingredients

·         Irish Whiskey, 2 Irish size shots

·         Cream, 100mls softly whipped

·         Brown Sugar, 2 tbsp

·         Freshly brewed strong coffee (I used Nespresso)

Method

1.       Pour the whiskey into a heat proof glass (preheated) and stir in the sugar.

2.       Top with the coffee and stir well.

3.       With the back of a spoon, pour in the cream, and sprinkle with chocolate powder.

4.       Drink with a smile on your face and heat in your belly!!!

Low Fat Fish & Chips

Out with the pancakes and in the with  40 days starvation…..Just kidding! Goodness imagine that, I’d have heart failure at the thought of 40 days starvation.

 I see abstaining from meat on Ash Wednesday as more an Irish tradition these days rather than a religious need. I see Ash Wednesday as a great opportunity for us to set aside at least one day where we eat fish, which is healthier and leaner than meat. There is so much fish on the market these days which wasn’t around when we were little, Ash Wednesday can be used as a day to go out, be adventurous and buy some fish or seafood you haven’t  tried before.

For those of you who are not as adventurous as myself when it comes to trying new types of fish (sustainable fish I might add), then here is one of my favourite fish recipe, and I’m sure it’s the nations favourite, the good ole fish and chips. This is not a recipe for a battered cod or trice fried chips, this is the healthier baked version, complete with a healthier tartar sauce and healthier mushy peas. It goes to show that just because you may be dieting or wish to eat healthier, doesn’t mean you must close the door on your favourite food, it just means you need to adapt recipes to make them healthier. Instantly making dinner a guilt free affair.

Fish – please use a sustainable, responsibly sourced fish.

Chips – rooster potatoes are great for chipping and baking

Mushy peas – out with sugary canned mushy peas, in with pureed garden peas with olive oil and mint

Tartar sauce – lighter than light mayo and tangy capers and gherkins are the way forward here

If you like what you hear….lets get cooking!!

Ingredients

• 2 fillets coley/ haddock or similar
• 2 rooster potatoes, chipped, leaving skin on
• 100g frozen peas
• 2 mint leaves
• 2 tbsp of olive oil
• Salt and pepper
• 3 tbsp of lighter than light mayo
• 2 gherkins, chopped
• 2 tsp of capers
• Juice ½ lemon

Method

1. The chips take the longest so we'll start with them. Put the chipped potatoes in a pan of cold water and bring to the boil, and boil for 5 minutes.
2. Preheat the oven to 200 degrees
3. Drain the chips, and allow the moisture to steam off the chips for 5 minutes
4. Place the chips back in the pan and add 1 tbsp of oil and shake about to coat all the chips.
5. Place the chips on parchment paper on a baking tray in one even layer
6. Bake in oven for 18-20 minutes, turning once.
7. Meanwhile, make the tartar sauce, mix the mayo, gherkins, capers, lemon juice, salt and pepper in a bowl.
8. Cook the fish skin side up on baking paper on a tray in the oven with the chips for the final 15 minutes of cooking.
9. Boil the frozen peas in boiling water for 7 minutes and drain.
10. Whizz the peas, mint, remaining oil and salt and pepper to make the ‘mushy peas’
11. With everything made its simply a case of assembly. I don’t go in for amazing presentations (you make have guessed), but maybe placing the fish on top of the pea puree, and get the tartar sauce in a small dish to place on the place and finally scatter with the crispy baked chips.

Colcannon Cakes with Warm Smoked Salmon

With leftover potatoes and sprouts, why not try something different.......like these colcannon cakes with smoked salmon. This is a deliciously healthy way to use up winter leftovers.

I made colcannon myself yesterday as I needed a comfort food fix after my first day back at work from the holidays, I made too much so I stored the remaining colcannon in the fridge for this evenings supper.

 Just to try something new,  I thought why not try to make some little potato style cakes with them. Remember, the colcannon I made has only potato, sprouts, 2 tbsp of skimmed milk and leeks. Virtually no fat in that!!!

So, to stick with the low fat theme ( this is January after all) use a low cal  oil spray, and a non stick pan, to fry up these babies! I’m serving these on a bed rocket and some beautiful smoked salmon (also a survivor of the Holiday period).

By grilling the smoked salmon you are getting a completely different texture, but it gives it a delicate touch. Add a drop or two of lemon juice and viola, you have a low fat ,nutritious supper.......or perhaps it’s an idea for an elegant dinner party starter.

Serves 2

Ingredients

·         Low fat colcannon (http://serenasmediumrare.blogspot.com/2012/01/new-year-colcannon.html)

·         Low cal oil spray

·         Rocket leaves, dressed with lemon juice, and seasoning

·         1-2 spring onions

·         2 portions of smoked salmon

·         Lemon juice from half a lemon

·         Salt & pepper

Method

1.       Heat a non stick pan to medium

2.       Mould the colcannon into small circular balls and flatten them a little into patties

3.       Preheat grill to medium

4.       Spray low cal spray on pan and heat the patties, for 6 minutes a side.

5.       Meanwhile, place the smoked salmon on foil and squeeze with lemon juice, and grill for 4 minutes.

6.       Toss rocket, lemon juice, salt, pepper and chopped spring onion together in a bowl.

7.       To serve, lay the salad on the plate, top with 2 patties per person, top with the salmon and finish with a wedge of lemon.

New Year Colcannon

This winter comfort food is the ultimate indulgence, with warm milk and potatoes being the main ingredients. There’s something about the wellness feeling of mash potato!!! It just makes you all warm and fuzzy inside.

This recipe for a low fat colcannon has a little twist. Colcannon is a traditional Irish dish that involves mash potatoes, cabbage and cream and butter. As scrumptious as that sounds though, seeing as it’s just after Christmas, we are going to take the low fat route, using just a little skimmed milk heated, instead of butter and cream.

 Also as Brussels sprouts are still in vast supply  after Christmas, we are going to use them instead of the traditional cabbage.

This meal would be a great accompaniment to low fat sausages or some lean bacon.

(When sprouts go out of season, substitute with cabbage, kale, or spinach)

Serves 2

Ingredients

• 3 potatoes, peeled and cubed
• 1 small leek, washed and chopped finely
• 6 brussel sprouts, shredded
• 2 tbsp of skimmed milk
• Salt and white pepper

Method

1. Place the potatoes in a saucepan over a high heat and boil for 10 minutes, or until soft.
2. Then add the shredded sprouts and cook for a further 2 minutes
3. Meanwhile, in a separate pan, add the milk and leek and cook over a low heat for 5-7 minutes, until the leek has softened.
4. Drain the potatoes and the sprouts, and add to the pan with the milk and leek.
5. Add salt and pepper and mash everything together with a potato masher.

Serve with your choice of lean meat for a real comfort feeling. Perfect for these wintery nights.