Anne Neary Recipe's.
Each Wednesday Sue Nunn invites Anne Neary of Rylands House Cookery into studio to tempt KCLR 96fm listeners with some delicious recipes all devised by Anne. Click the links below for past recipes from the show, On the Record weekdays 10am-12pm.
Click to view recipies:
Ryelands House Cookery
www.ryelandhousecookery.com
Phone : 056 77 29 073
ELIZABETH TIGHE FOODS
Asparagus spears with poached egg and tarragon butter
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves 4
- 24 asparagus spears, trimmed
- Salt, to taste
- 1 tbsp white wine vinegar
- 4 eggs
- 100g (4oz)
- Juice of 2 lemons
- 2 tbsp chopped fresh tarragon
- 4 slices brioche/batch loaf toasted
Steam the asparagus over plenty of boiling water for 3 to 5 minutes, depending on the thickness of the spears
- Bring a pan of salted water to the boil and add the white wine vinegar. Whisk to make a whirlpool. Once it’s settled, crack an egg in the middle. Simmer for 2 – 3 minutes, remove and keep warm. Repeat with the other eggs.
- Melt the butter in a pan and stir in the lemon juice and tarragon. Pile the spears of asparagus on to each toasted brioche or toasted batch loaf. Top with a poached egg, spoon on the butter sauce and serve.
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Superior Oranges Cake
INGREDIENTS: for cake
Butter - 175g (or butter 50%, margarine 50%)
Golden caster sugar - 175g
Juice of half an orange and zest of same
Large eggs - 3
Oranges marmalade - 3 level tablespoons
Self- raising flour - 175g
INGREDIENTS: for Icing:
Icing sugar - 100g
Orange juice
OVEN TEMPERATURE : 160 degrees C / Gas mark 3
Use loaf tin approx 25cm x 11cm x 7cm deep (or two)
MERTHOD:
Place butter & sugar in food mixer bowl and beat until pale &
fluffy
Grate the orange peel finely into the mix
Break eggs one by one into bowl, beating constantly
Beat in the marmalade and orange zest
Fold in flour with large metal spoon till all flour is
absorbed
Then gently stir in the juice of half an orange
Spoon the mixture into the lined baking tin, smoothing the
top
lightly
Bake for approx 40 minutes , checing after 30 with a metal skewer
Leave in the tin to cool, then turn out onto a wire rack
Sift the icing sugar and mix in a small amount of orange juice to
produce a smooth
consistency
Spread the icing over the cake and allow to set. Decorate as you
wish
Local stockists:
Arboretum – (Mulberry Restaurant) Kilkenny Road, Leighlinbridge, Co
Carlow
Rath’s Londis - 4 Pollerton Road, Carlow
The Forge - Kilbride Cross, Ballon, Co Carlow
Gourmet Store - 56 High Street, Kilkenny
Ardkeen Superstore - Dunmore Road, Waterford
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Marmalade Gingerbread:
Serves 10
Very dark, soft and moist with a distinctive deep rich flavour – molasses
sugar had the most minerals and vitamins of all the unrefined sugars.
Using molasses sugar here does away with the need for weighing out messy
treacle or syrup. It produces a wonderfully moist dark gingerbread with a
superb flavour.
225g/8oz butter
225g/8oz molasses sugar
300ml/10floz milk
225g/8oz marmalade
375g/13oz self-raising flour
1tbsp ground ginger
2tsp ground cinnamon
1tsp grated nutmeg
2 tsp bicarbonate of soda
2 eggs, beaten
7 pieces of preserved stem ginger, chopped
110g/4oz sultanas or raisins
Preheat the oven to 150C/300F/gas mark 2. Melt the first four ingredients
together in a pan over a low heat and then cool. Mix the dry ingredients
in a mixing bowl and make a hollow in the centre. Slowly pour in the
melted mixture, stirring all the time, to form a smooth batter. Beat in
the eggs and the stir in the ginger and sultanas or raisins. Pour into a
greased, lined 23cm/9in square cake tin and bake 1 ½ - 2 hours until well
risen and firm in the centre. Cool in the tin.
This tastes even better if kept, well wrapped, in an airtight tin, for
two days before eating.
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Smoked Trout and Horseradish Terraine
Serves about 8 people
Preparation time 15 minutes, plus chilling time.
250g / 9oz smoked trout slices
Freshly ground black pepper
225g / 8oz full fat cream cheese
100g / 4oz unsalted butter, softened
2 tablespoons creamed horseradish sauce
4 anchoy fillets
1-2 tablespoons chopped fresh parsley
1. Dampen a small 450g / 1lb load tin and line generously with
clingfilm.
2. Divide the sliced trout into four equal piles. Using one pile,
cover the base of the tin with a layer of smoked trout slices, and
sprinkle with black pepper
3. Measure the cheese, butter, horseradish, anchovy fillets and
parsley into a processor and whiz until very smooth. Add some pepper,
there’s no need for salt
4. Spread a third of the paste over the base layer of fish and cover
with a second layer of smoke trout.
5. Continue with alternative layers, finishing with a layer of
smoked trout (four layers smoked trout, three layers of cheese paste)
6. Tightly pull the clingfilm over the top and press firmly.
Transfer to the fridge for at least 6 hours, preferably overnight
7. Turn out, keep in the clingfilm and freeze for a bout 30 minutes
to make slicing easier. Don’t be tempted to freeze for longer as the
filling would be grainy and wet on thawing.
8. Serve in slices on dressed salad leaves with lemon wedges and
buttered brown bread.
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Berry Crumble Deluxe
Ingredients:
2 bunches of chopped Rhubarb
175g/6oz raspberries
2 cooking apples
2 tbsp sugar
100g/4pz self-raising flour
100g/4oz plain flour
175g/6oz butter, cubed and chilled
100g/4oz caster sugar
75g/3oz hazelnuts, roughly chopped
Caster sugar for sprinkling
Method:
1. Preheat the oven to 190 C / 375 F / GAS mark 5. Place a baking sheet in the oven to preheat.
2. Place the rhubarb in a large bowl. Add the raspberries, apples and sugar and mix well. Set aside.
3. Sift both flours into a large bowl. Add the butter and rub in with your fingertips until the mixture resembles large breadcrumbs. Stir in the castor sugar and hazelnuts.
4. Spoon the fruit mixture into a 2.3 litre/ 4 pt shallow oven-proof dish and cover with the crumble mixture.
5. Place the dish on the preheated baking sheet and bake for 40 minutes until the topping is golden brown and the fruits are tender.
6. Sprinkle with extra caster sugar.
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Tomato, Pepper and Mozzarella Tart
Ingredients:
1 x 375g sheet ready – rolled puff pastry, thawed if frozen
1 large red pepper
1 large yellow pepper
2 cloves of garlic, peeled and flattened
3 tbsp olive oil
4 heaped tbsp pesto
150g / 5oz of mozzarella, drained and thinly sliced
125g / 4½ oz red cherry tomatoes – destalked and halved
125g / 4½ oz red yellow tomatoes – destalked and halved
½ tsp dried oregano or marjoram
1 egg, beaten
25g / 1oz Parmesan cheese, grated or shaved
Basil leaves
Sea salt and ground black pepper
Method:
Preheat the open to 200C / 400C / Gas mark 6.
Take the pastry out of the fridge at least 20 min before you need to unroll it
Quarter the peppers, remove the inside and cut each quarter in half lengthways
Place them in a roasting tin with the garlic. Pour over 2 tbsp oil and mix together well.
Roast for 20-25min, until the edges of the peppers are beginning to blacken. Remove and leave to cool for 10 min.
Unroll the pastry and lay on a large baking tray. Using a sharp knife, score a line around the pastry about 1¼ cm from the edge.
Spread the pesto evenly inside the rectangle marked. Lay the pepper strips across the base of the tart, alternating red and yellow sections. Arrange the mozzarella over the peppers, season with black peppers and then arrange the halved tomatoes over the mozzarella. Sprinkle the oregano over the tart, season and drizzle over the remaining oil.
Increase the oven temp to 220C / 425F / Gas 7
Brush the edges of the tart with the beaten egg and bake for 12 min, or until the edge of the tart is well puffed up and beginning to brown. Reduce the oven temp to 200 C / 400C / Gas mark 6 and cook for 12-15min, until the tips of the tomatoes are well browned. Sprinkle parmesan over the tart then leave to cool for 5 min. Scatter the basil over the tart to finish and serve warm.
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Fillet of pork with Apples and Mustard Sauce
Serves 4
- 600g (1lb 5oz) pork tenderloin
- 2 medium cox’s apples
- 2 level tablespoons wholegrain mustard
- 1 level dessertspoon Dijon mustard
- 2 tablespoon groundnut or other flavourless oil
- 1 medium onion, peeled and finely chopped
- 1 level dessertspoon plain flour
- 175ml (6fl oz) hot chicken stock
- 2 sprigs fresh thyme, plus extra to garnish (optional)
- 6-8 tablespoons double cream
- Salt and freshly ground black pepper
You will also need a large lidded frying pan
- First trim any fat and sinew from the pork fillet and cut into 1cm (1/2 inch) slices. Then quarter, core and slice the apples.
- Heat the oil in the frying pan, and fry a few pork slices at a time over a high heat for 2-3 minutes on each side, until the meat is lightly browned. You will need to do this in 2-3 batches. When all the meat has been browned, put it on a plate and cover with foil to keep it warm.
- Add the chopped onion to the pan and cook gently for 5 minutes, until soft, then add the flour. Stir well to soak up all the juices. Gradually add the hot chicken stock and stir will. Now add the apples and sprigs of thyme, and season with salt and pepper. Return the meat to the pan along with the juices and stir in the two mustarts.
- Finally, add the cream, then cover and simmer gently for about 6 minutes, or until the sauce has thickened slightly. Serve with new potatoes.
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Cup cakes
Ingredients:
450 grams of sugar
450 grams of margarine
450 grams of self raising flour
2 eggs
2tsp Vanilla extract
Preheat the oven to 170C / Gas 4.
Method:
- Sieve the flour into a large bowl and add the remaining ingredients
- Beat for 3 minutes until creamy
- Place in bun cases and in patty tins
- Bake for 20 minutes
- Leave to cool and ice
Suggested icings:
1 tub of marscapone plus 125ml cream beaten together with 2 tbs icing sugar
Or!
225gr icing beaten with 110gr unsalted butter add 3 tbsp boiling water to obtain a really creamy topping, you can add any flavour you like. i.e. lemon ring and some juice, orange rind and some juice or about2tbsp melted chocolate. Decorate with Fresh fruit or chocolate curls.
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Risotto with Lemon and Broccoli
Serves 6
- 1 tbsp olive oil
- 50g (2oz) butter
- 8 shallots, very finely chopped
- 900ml (1 ½ pint) vegetable stock
- 275g (10oz) risotto rice
- 2 lemons, zest only
- 1 glass white wine
- 250g (9 oz) broccoli florets, blanched for 5 mins and refreshed under cold water
- 2 tbsp crème fraiche or double cream (optional)
- 110g (4oz) Parmesan, grated
- Small bunch parsley, chopped
- Heat the oil with butter and sauté shallots for 5 minutes until softened and golden. Meanwhile heat stock and keep simmering on back burner
- Add rice and lemon zest to shallots and stir for 2 minutes. When the mixture begins to hiss, add wine and when this has reduced start adding stock, a ladleful at a time. Keep stirring, only adding next ladleful when rice has absorbed existing liquid.
- Continue until all but one ladleful of stock has been added – rice should be almost cooked, with a “bite” in centre.
- Add broccoli with last of stock, cream if using, season and stir and add ½ parmesan.
- Cover, set aside for 5 minutes.
To serve, spoon into bowls, sprinkle over parsley, some extra Parmesan and black pepper.
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www.ryelandhousecookery.com
MEDITERRANEAN VEGETABLE AND PESTO TART
- 1 large onions, halved and thinly sliced
- about 100ml olive oil
- 1 large garlic clove, crushed
- 2 large tsp pesto
- 1 dessertspoon each of picked marjoram and oregano, plus some extra sprigs for garnish
- 2 red peppers
- 1 yellow pepper
- 50g semi-sun-dried tomatoes or ½ punnet of cherry tomatoes
- 1 pastry case, baked blind( this can be homemade short crust or bought from the cold cabinet in the supermarket)
- 6 eggs
- 1pt cream
- 100gr cheese grated
- Salt and pepper
Preheat the oven to 200C/gas mark 6. Gently sauté the onions in 4 tablespoons of olive oil for 10 minutes, or until opaque. Add the garlic, cook for 1 minute pinch of sugar. Cook on a low heat until reduced slightly. Stir in most of the herbs. Season with salt and pepper, . .
Cut the vegetables into strips and toss in olive oil so they are lightly coated, spread out on a shallow baking tray and roast in the preheated oven for 15 minutes. Remove from the oven Add the semi-sun-dried tomatoes. Or cherry tomatoes
Spread the pesto over the pastry base, , scatter over the vegetables. Sprinkle with the sprigs of marjoram and oregano . Now beat the eggs and cream together and add half the cheese. Pour over the tart and sprinkle the remaining cheese on top. Bake at 180c gas 5 for approx 45 mins..
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Strawberry Cream Tea Cake
For the scone:
175gr / 6oz hard butter from the freezer
260gr / 10 oz self-raising flour
1 tsp baking powder
50 gr / 2 oz golden caster sugar plus extra for sprinkling
1 egg beaten with approx 150 fl oz milk
Squeeze lemon juice
Oven temp: 200 / gas mark 7
For the topping and filling:
350 gr / 12 oz strawberries hulled and sliced
50 gr / 2 oz golden caster sugar
Good tablespoon strawberry jam
300 ml / ½ pint whipped cream
METHOD:
- Heat the oven on a course grater, grate the butter into the bowl then leave back in the freezer for 5 mins. With a spatula quickly mix the butter with the flour, baking powder and sugar add nearly all the egg mix and bring together until you have a butter-speckled dough. Knead the dough lightly and roll out on a floured surface. Place in a 20cm/8inch sandwich tin glaze with remaining egg mix and sprinkle with a little sugar. Place in the oven at 200 / gas mark 7, and cook for approx 20 mins or until risen and golden, then transfer to a cooling rack.
- While the scone mixture is cooling, toss the strawberries in a bowl with a sprinkle of sugar and jam, then set aside. Place the whipped cream in a bowl and add the sugar with a few drops of vanilla extracts.
- To assemble. Place the scone base on a serving plate, spread with cream and pile the strawberries on top. Serve cut into wedges.
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Ryelands House Cookery
Tandoori Chicken
- 4 chicken fillets cut into two inch lengths.
- 1 tablespoon lemon juice
- 3 tablespoons tandoori powder
- 6 tablespoons yoghurt
- 2 tablespoon oil
- Salt and pepper
- Sprinkle chicken fillets with lemon juice
- Mix the tandoori powder, yoghurt, oil, salt and pepper together
- Place the chicken in the tandoori paste to marinade – minimum 1 hour, maximum 24 hours
- Take out of the marinade and cook on barbeque on chargrilled pan. Serve with Couscous.
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Ryelands House Cookery
Moroccan couscous
- 9oz / 230 grams cous cous
- 1 red and 1 green pepper
- 2 celery sticks, thinly sliced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon chilli powder
- ½ cup raisins
- 125ml/4 fl oz olive oil
- 4 tablespoons white wine vinegar
- 1 bunch coriander
- 1 bunch flat-leaf parsely
- Place couscous in a bowl and add 18 fl oz boiling stock (530ml). Then leave in the bowl for 20 minutes covered with a cloth. Then fluff up.
- Deseed, core and dice the peppers into 5 mm/ ¼ inch cubes. Add to the couscous along with the celery
- Combine the ground coriander, cumin, chilli powder, raisins and oil in a frying pan and warm gently over a moderate heat for 3 minutes. Stir in the vinegar and pour this mixture over the couscous. Finely chop the coriander and parsely – don’t worry about including the stalks, they add crunch.
- Add herbs to the couscous, season with salt and pepper and mix well.
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Summer Scones with Strawberries
450g self raising flour
1tsp baking powder
125g unsalted butter
100g sugar
2 eggs
8 fluid oz milk approx
Filling Whipped Cream mixed with rosewater and strawberries
Method
- Sieve the flour into a bowl and add baking powder
- Rub in the butter and add the sugar
- Mix egg and milk together and add to the dry mixture to make a soft dough
- Turn out onto a floured board and knead lightly
- Cut out approx 12 circles and place on a greased tin
- Brush with egg wash and bake at 200 degrees C or Gas mark 6 for 20 mins approx
- Cool on a wire rack when cooked and serve with the cream and strawberries
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Broccoli Soup with Parmesan Toasts (serves 6)
You can make this soup two days before you use it, simply store in the fridge and add the cream when re-heating.
Ingredients
For the soup…
25g of butter
2 potatoes, peeled and finely chopped
1 large onion, peeled and chopped
1 head of broccoli with stalk
1 litre approx of hot vegetable or chicken stock
170ml of cream
Sea salt and freshly ground black pepper
For the Parmesan toasts
6 slices of good quality white bread
75 g of parmesan, finely grated
Method
To make the soup, melt the butter in a saucepan and add the potatoes, onion, salt and pepper. Cover the top with greaseproof paper and sweat over a gentle heat for 10 minutes
While sweating the onion and potato cut the head of broccoli into florets. Using a small knife remove the skin from the stalk and chop the stalk into 1cm pieces. Add the pieces of stalk to the onion and potato and sweat for another 5 minutes
Add the hot stock to the saucepan and bring to the boil then throw in the broccoli florets. Boil without a lid for 5 minutes until the florets are soft. Remove from the heat, liquidise, season to taste and add the cream.
For the Parmesan toasts …
Toast the bread on both sides. Sprinkle with the grated cheese and pop under a hot grill for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.
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CREAMY FISH PIE
Preparation time 20 minutes
Cooking Time 1 hour
Serves 6-8
75 g (3oz) butter
1 tbsp olive oil
1 onion
1 bunch of spring onions, sliced
3 tbsp capers, finely chopped
Juice 1 lemon
3 tbsp chopped fresh dill
2 tbsp Dijon mustard
250 ml (9floz) crème fraiche
1kg (2lb 2oz) potatoes, peeled and cut into chunks
400g (14oz) skinless cod fillet
400g (14oz) skinless salmon fillet
400g (14oz) skinless smoked haddock fillet
75g (3oz) fresh Parmesan, finely grated
You will need 25 x 20 x 5cm (10 x 8 x 2in) ovenproof baking dish
Melt 25g (1oz) butter with the oil in a large sauté pan. Cook the onion and the spring onion for 5 minutes, then add the capers, lemon, dill, mustard and crème fraiche. Simmer for 10 minutes. Meanwhile, steam the potatoes until tender – this stops the mash becoming watery if you want to freeze it. When ready mash the potatoes, melt the rest of the butter and stir in.
Season to taste
Preheat the oven to 180C, 350F, Gas 4. Cut the fish into big strips and put them in the bottom of the baking dish
Pour over the sauce. Spoon the potato on top and scatter over the Parmesan.
Place the dish on the middle shelf and cook for 45minutes until browned and bubbling
Serve with peas
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CAMPAGNE
Chef: Garrett Byrne
Organic Beetroot, red onion and feta salad with walnuts
Serves 4
1 medium sized organic beetroot per person
½ organic red onion per person
200 ml red wine vinegar
200 gr sugar
5 walnuts per person
Feta cheese approx 24 gr per portion
Walnut oil
Sea salt
Watercress and/or red chard
1. Bring the red wine vinegar and sugar to the boil. Peel the red onion and slice into very thin rounds. Pour the vinegar/sugar mixture over the red onion. Leave the stand for at least one hour to allow the flavours develop.
2. Cover the beetroot with cold water, add a dash of red wine vinegar and a pinch of salt and cook until tender. Remove from the pan and peel while still warm. Slice the cooked beetroot thinly and add a few tablespoons of the vinegar sugar mixture to the sliced beetroot. Leave to stand for at least one hour.
3. Roast the walnuts in the oven until golden brown. Remove from oven and place in a cloth and rub together to remove the skins.
4. Drain the beetroot slices and place in a circle on plate. Season with a few grains of sea salt.
5. Drain the red onion slices and place on top of beetroot. Next add the feta cheese. Place the salad leaves in bowl and season with salt and then walnut oil and the roasted walnuts. Arrange loosely on top of beetroot and serve.
This dish is best served at room temperature.
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