My Traditional Style Christmas Cake

Christmas cakes are made many different ways, but generally they are variations on classic fruitcake. They can be light, dark, moist, dry, heavy, spongy etc. They are made in many different shapes, with frosting, glazing, a dusting of icing sugar or plain. The spices and dried fruits in the cake are supposed to represent the exotic eastern spices brought by the three Wise Men to the newborn King! 

 The fruit is all soaked overnight in the brandy, in a covered bowl, before use.

I always make three cakes - one for Christmas Day and two for tea until then!

My Ingredients:

150g raisins

125g stoned dates

125g sultanas

100g glace cherries

100ml brandy or whiskey

(all the above are soaked together overnight)

225g real butter

extra butter for greasing

200g caster sugar

4 eggs

grated rind of 1 lemon & 1 orange

2tbls black treacle

225g plain flour

½ tsp salt

1 tsp baking powder

1 tsp mixed spice

¼ tsp ground ginger

¼ tsp grated nutmeg

¼ tsp ground clove

50g ground almonds

50ml brandy or whiskey extra

My Method:

1. Preheat the oven to 120°C. Grease a 20cm cake tin and line it with greaseproof paper.

2. Beat together, in a bowl, the sugar & butter until creamy. Gradually add the eggs dusting a little flour in with each addition. Add the black treacle & grated rinds.

3. Sift the flour, baking powder, salt, spices and add the almonds into the bowl of soaked fruit. Stir all of this together, mixing well.

4. Fold this fruit mix into the egg mix, stirring evenly and then spoon all into the cake tin.

5. Bake in the centre of the oven for 3 hours. If it is browning a little too much cover it loosely with tinfoil. Cook for another ½ hour. The cake is cooked when a fine skewer, inserted into the centre, comes out clean.

6. Make holes all over the warm cake with the skewer and spoon the extra 50ml alcohol over the holes until it has all soaked in. Leave the cake to cool in the tin. When it’s cold, remove it from the tin, peel off the lining paper, then wrap first in clean greaseproof paper and then in foil.

A small amount of brandy, sherry or whiskey is poured into tiny holes in the cake every week until Christmas. This process is called “feeding the cake” and make sure to turn it over each week when you pour another little bit of your favourite tipple over the cake. This gives you the best chance of all that lovely alcohol in penetrating to the middle of the Christmas cake!

Don't forget to Feed the Fish at the bottom of this Post!

zack

This week's Guest Chef - Ruperta Gallagher

Ruperta Gallagher returned, with her husband Brian, from America in 1993 and opened the Blueberry Tearooms in Donegal Town. She loves baking tasty pies & tarts and this recipe, from her kitchen, is one of her favourite homemade Autumn cakes.

The Blueberry Tea Room & Restaurant, Donegal Town

Cinnamon Pear Cake with Vanilla Fudge Sauce
750g ripe Pears
40g butter
3 tbls muscovado sugar
1/2 tsp ground cinnamon
200g butter
200g caster sugar
3 large eggs, beaten
200g SR Flour
1/2 tsp baking powder

1. Set the oven at 160*C. Melt 40g butter, dark sugar & cinnamon together slowly in a shallow pan, stirring often. Carefully add the peeled, cored and roughly chopped pears and cook until tender and coated in sauce. Don't let the sauce go dark. Set aside to cool.

2. Beat the 200g butter and sugar until light & creamy. Add the eggs and flour alternately and fold in any remaining flour with the baking powder.

3. Add the pears and their syrup and mix gently. Pour into a 24cm loose-bottomed and lightly-buttered cake tin and bake for 45 mins. Leave to cool before removing from the tin.

Cinnamon Pear Cake with Vanilla Fudge Sauce

For the Fudge Sauce bring 100g muscovado sugar, 100g golden syrup & 50g butter to the boil in a heavy-based pot. Stir in 150ml cream and a few drops of vanilla extract and leave it to cool & thicken. Serve over the cake with some ice cream.

Don't forget to Feed the Fish at the bottom of this Post!
zack

An Example of how modern Social Media can work

Some friends have been set a challenge by the Regional Cultural Centre in Letterkenny
and the Nerve Centre in Derry to promote one film from Donegal and one
from Derry using free social media.

I (of course) am helping to promote the Donegal film "Brighter Days" !!!

 Everything we do during the challenge will be recorded
and presented at a free seminar on 25th November to show local film
makers, arts and community groups how they can use social media to promote
their work.



 The challenge is part of the Sharing Stories project, a
collaboration between the Nerve Centre and the Regional Cultural Centre
under which about 20 short films have been produced in the past 2 years.

Please share this film by copying & pasting This link: http://youtu.be/gC_T6y9Oy9U and do Share it with your real friends!

And Don't forget to Feed the Fish at the bottom of this Post!
zack

"Waterford Blaa" to be EU Registered as Unique

The Irish government has begun the formal process to seek EU recognition of the unique characteristics of the Waterford 'Blaa' - the simple, but special, bread roll/bap that is associated with Waterford City. 

The Waterford Blaa

Minister Simon Coveney launched a national consultation process on the application of the “Waterford Blaa” for registration as a Protected Geographical Indication (PGI). On completion of the national consultation the application will be forwarded to the European Commission for review. Granting of this intellectual property protection to "Waterford Blaa" would mean that producers of the product within the specified region only could use this name.

Bakers from the Waterford Blaa Bakers Association

Minister Coveney said "The publishing of the specification document follows a period of engagement between the producer group in Waterford (Waterford Blaa Bakers Association) and my Department."

He went on to say "It is important that we take advantage of the EU Quality Products Scheme; to date Ireland has not sufficiently exploited this opportunity, this is a positive step forward, I would encourage producers of regional products to discuss possible applications with my Department".

The PGI scheme protects particular product names that are linked to a particular territory or to a production method. The products themselves do not have to be unique, yet the applications must show how the characteristics of the region - topographic, reputation, natural resources - have an impact on the characteristics of the product.

A Lamb burger on Waterford blaa topped with sweet cherry toms & dressing  fromEden Restaurant, Dublin,  who get their Blaas delivered from Waterford every day! pic via @MarkMatanes

The requirements for Protected Geographical Indication (PGI) are:

• The product/foodstuff originates from the defined geographical area
• Possess a specific quality, reputation or other characteristics attributable to the defined geographic area
• At least one stage of production, processing and preparation of the agricultural product or foodstuff takes place within the defined geographical area.

It is a stringent process and can take several years to complete from the time a decision to apply for the registration of a product is made. After analysis by national authorities it goes to Europe for consideration. Once it gets to European level the Blaa will undergo examination by the Commission services & publication with a 6-month opposition period before registration may be granted.

Four Irish products already have an EU Quality label:

Clare Island Salmon, Connemara Hill Lamb, Imokilly Regato, and Timoleague Brown Pudding. These products were worth €35 million to the Irish economy in 2010 and have a strong track record in the export market.

12% of Irish products bearing EU quality labels are sold within the Irish market, 82% are sold to other EU countries, and 6% are sold outside of the EU. In the EU as a whole the opposite is the case, as the vast majority of quality label products are sold within their country of production. This difference reflects the strong export-oriented nature of Ireland's food production industry.

Don't forget to Feed the Fish at the bottom of this post!

zack

FOOD & WINE Magazine Christmas Show, in the RDS, November 25th/27th

The FOOD & WINE Magazine Christmas Show is back this November! The event focuses on family and home cooking and has all the elements to help create the perfect Christmas occasion. The hugely popular 3-day event runs from Friday 25 - Sunday 27 November in the RDS Main Hall, Dublin.

The three-day event will see Ireland’s top chefs demonstrating their skills and sharing top tips on the Chef’s Stage. Household names and heavyweights at this year’s show include Donal Skehan, Richard Corrigan, Ross Lewis, Derry Clarke, and Kevin Dundon. Catherine Fulvio, and Sunil Ghai will also be joining in the fun this year and there might even be a celebrity cook off or two.

As always there will be a special Chef’s Table next to the Chef’s Stage where lucky competition winners will be able to sit and sample the food as it is cooked.



TV Foodie personalities Catherine Fulvio & Donal Skehan

FOOD&WINE Magazine Wine editor Raymond Blake will be on hand to talk the audience through wine and food pairings. Editor of FOOD&WINE Magazine, Ross Golden Bannon says, “Unlike other imitators, the FOOD&WINE Magazine Christmas Show does not feel the need to ship in foreign cooks to teach us how to make great food, we’re backing Irish based chefs and producers all the way.”



F&W Wine Editor Raymond Blake & Magazine Editor Ross Golden Bannon

Top retailers such as Tesco and Marks & Spencer will be located throughout the hall offering exclusive show offers on those essential treats for the festive period. Top restaurants will also be offering  ‘tapas-style’ samples of their menus and flash-tastings from Ireland’s top artisan producers will take place numerous times each day. Supporting Irish producers has always been a key focus for FOOD&WINE Magazine and this year’s winter wonderland village will showcase a host of quality Irish producers.  Stop by the Artisan Village and sample tasty treats, which are all homegrown and produced.



The FOOD&WINE Magazine Christmas Show is not only for food enthusiasts, but is fun for all of the family. Children under 12 go free and our guest of honour for the whole weekend is the man in red himself, Santa Claus, who kids can visit for free and get a free gift.

Browse the Kitchen Zone, which will be offering everything required by everyday committed cooks and enthusiastic amateurs. Pick up essential kitchenware, quirky gadgets or those must haves for busy bakers and innovative cooks. Take a break in the relaxing lounge area and enjoy a festive beverage and something tasty to eat before continuing on your foodie journey around the hall.

TV Chef Richard Corrigan

Richard Corrigan, TV chef and patron of Corrigan’s in Mayfair and Bentley’s will be gracing the Chefs’ Stage at the FOOD&WINE Magazine Christmas Show on Friday 25 November. Richard will be sharing his top cooking tips and proving his star rating when he takes to the stage on the opening evening of the Show.



Flying in from London especially to appear at the Christmas Show Friday launch will be food enthusiasts only opportunity to see Richard in person demonstrating his skills. Not only does he have a much coveted Michelin star he has been awarded many other culinary accolades, including Outstanding London Chef at the London Restaurant Awards. He also has his own food programs on Channel 4, Cookery School and RTE’s ‘Corrigan Knows Food’.

Richard Corrigan will be taking to the Chef’s Stage at 7pm on Friday 25 November at the FOOD&WINE Magazine Christmas Show, Main Hall, RDS.

The three-day FOOD&WINE Magazine Christmas Show is paradise for Foodies and families alike with each day packed full of shows, master classes, demos, tastings and special show bargains designed to help visitors stage their own festive gathering, big or small!

Tickets for only €15 to the FOOD&WINE Magazine Christmas Show, 25-27 Nov, RDS. Logon to www.ticketmaster.ie and use the promotional Code FOODWINE05. Kids under 12 go FREE.

The FOOD & WINE Magazine Christmas Show takes place on 25 – 27 November 2011 at the Main Hall, RDS, Ballsbridge, Dublin 4. The Timetable for the show & full details can be found here at: http://www.foodandwineshow.ie/?page_id=1089

Don't forget to Feed the Fish at the bottom of this Post!

Zack

This week's Guest Chef - Dave Houraghan

Dave Houraghan is the Head Chef at Woodhill House in Ardara. His cooking style is traditional French cuisine with a modern Irish twist and insists on using fresh Irish produce, especially fish & seafood from nearby Killybegs and Donegal-produced beef, lamb & pork. 

Dave Houraghan - Chef at Woodhill House in Ardara, County Donegal

Woodhill House is an historic coastal manor house dating back in parts to the 17th century and formerly the family home of the Nesbitts, local landlords and Ireland's last commercial whaling family of the 19th century. The 6th century religious relic, St. Conal's Bell, was mysteriously stolen from Woodhill House in 1845 and has never been recovered.

The house which overlooks the beautiful Donegal Highlands is set in its own grounds with an old walled garden. It is half a mile from the sea and a quarter of a mile from the coastal town of Ardara.


"I love this time of year" says Dave. " It's a great time of year to go foraging for wild mushrooms in the woods around Ardara".

Toasted Devilled Kidney and Wild Mushrooms

Ingredients for 2 people:
Half a stick of French bread
200g mixed wild mushrooms, quartered
1 Pigs kidney (or 4 lambs kidneys)
50g Butter
1 Tablespoon plain flour
¼ Teaspoon hot smoked paprika
Salt
Cracked black pepper
15ml Brandy
100ml red wine
Parsley

Method:
1. Slice the French stick horizontally and toast on both sides, leave aside to cool.
2. Melt half the butter in a frying pan and fry the mushrooms, when done set aside and keep warm.
3. Meanwhile slice the kidney lengthways but not all the way through, open like a book. Add the paprika to the flour and season with salt and pepper.
4. Dust the sliced kidney with the flour ensuring a good covering. Melt the remaining butter in the frying pan and fry the kidney for 2 minutes turning regularly.
5. Reintroduce the mushrooms for 30 seconds and mix with the kidney. Remove from the pan and cover to keep warm.
6. Toss the flour we used into the pan with the juices and stir well. Cook for 30 seconds, add the brandy and red wine. bring to the boil and reduce by half. Season to taste.
7. Butter the toast then spoon over the ingredients, drizzle the sauce over the top and garnish with torn parsley before serving.

Duck Breasts, Parsnip purée & a Cranberry wine sauce

Duck is one of the most popular meats in many restaurants today. It is a tasty alternative to chicken and at this time of year it is an introductory step (for conservative eaters) to all the wonderful game meats that are now coming into season. 

The secret to cooking duck breast lies in dealing with the quite large amount of fat in the skin without ruining the meat. To address this: pour off the fat after you seal the skin-side leaving a beautifully delicious and crispy skin, before you turn the breast to seal the other side. Keep this fat, as it is delicious for roasting potatoes.

I recommend that you treat your duck breast as you would a steak and cook it to the same degree that you would eat a steak- but please don’t over-cook your meat!

Duck Breasts with parsnip purée & cranberry wine sauce

My Ingredients:

500ml Red Wine

1/2 chicken stock cube mixed in 200ml boiling water

2tbls cranberry sauce

4 Irish Duck Breasts

3 Parsnips

50g Real Butter

a little olive oil

salt & black pepper

A few trimmed heads of Broccoli

My Method:

1. Pre-heat the oven to 200°C.

2. Bring the red wine to the boil and reduce by two thirds.  Add liquid stock and reduce by half, add the cranberry sauce and simmer for approximately 10-15 minutes. Stir in 1 teaspoon butter (this will give your sauce a wonderful shine and extra flavour) and season to your taste.

3. Trim the sinew off the meaty side of the duck breast and score the skin with a sharp knife. Rub a little salt and black pepper into the skin, this will also help to make it even crispier.

4. Prepare the parsnip purée by peeling the parsnips and cutting them into chunks. Boil in salted water, cooking until tender. Drain and add a little butter & white pepper. Mash until smooth. If you wish you can use a hand blender to make the puree very smooth like you would get in a restaurant. Keep it hot under a lid.

5. I like to serve a little broccoli with this dish and I would steam the broccoli now, over the parsnips while they are cooking. Keep the broccoli hot under a little tin foil.

6. Heat a heavy metal frying pan with a little butter and olive oil.  The oil will help keep the butter from burning. Place the duck breasts on the hot pan skin side down. Cook for 4-5 minutes until crisp and golden brown, gently pour off the fat and turn the breasts to seal in the other side for another minute. 

7. Transfer the pan to the oven (or place the duck on a baking tray if your pan is not completely metal) and cook for approximately another 6-8 minutes for medium. You can adjust this time depending on your preference.

8. Remove the duck breasts from the oven and cover with a dry cloth to let them rest for 3 or 4 minutes. When you cook any meat, it is essential to let it rest for a little bit before you carve it. This ensures that all the juices that are under pressure during the cooking are redistributed throughout the whole piece. As a result, less juice runs out of the meat when you cut into it.

9. To serve, slice the duck breast and sit it on top of the broccoli. Garnish with the parsnip puree and cranberry gravy.

If you wish, you can take another peeled parsnip, cut it into thin strips with a veg peeler and drop into some hot oil, as you would when making chips. Take them out after 20 seconds just as they start to colour and dry on some kitchen paper. They will go crispy and you can arrange these on top of your duck for that extra specialPublish Post touch!

Don't forget to Feed the Fish at the bottom of this Post!

zack