Curry Fish

Method:

  • Cover haddock with korma paste - sprinkle with salt and set aside.
  • Cut fish into slices and place in hot frying pan with flesh of pan down. (5 mins) turn once after 5 mins.
  • Add 3/4 teaspoons into frying pan add 1/2 tin - 1 tin coconut milk add thinly sliced chili add 4/5 spring onions finely chopped.

Colcannon

Method:

  • Simmer potatoes for 15-20 minutes until soft.
  • Add cauliflower for last 5 minutes of cooking.
  • In another saucepan cook cabbage for 5-6 minutes.
  • Mash potatoes and cauliflower then add cabbage, milk, sping onion.
  • Mix and serve with bacon.

Melon & Grape

Method:

  • Make melon balls.
  • Place all ingredients in a bowl and allow to marinade for 1 hour.
  • Serve chilled and garnish with some mint leaves.

Tomato and basil pasta

Method:

  • Cook pasta in boiling water with stock cube.
  • Finely chop onion and chili.
  • Add to a large bowl with cherry tomatoes, chopped basil, salt and pepper.
  • Toss pasta in the mixture.
  • Serve hot or cold with crusty bread :-)

Tasty Egg Fried Rice

Method:

  • Boil rice in water with the stock cube and tumeric until tender.
  • Chop onion, peppers, chilli and stir fry with garlic for 2 - 3 mins.
  • Remove from pan and add to cooked rice.
  • Scramble egg in pan until the egg is dry.
  • Add the rice and veggies and stir fry for 3 mins.
  • Serve as a side dish.
  • For a main course add cooked strips of chicken or prawns! x

Panchetta Wrapped Tiger Prawns with Tomato and Basil Sauce and Pasta

Method:

  • Wrap the prawn in the panchetta and fry in a non stick pan / pot.
  • When ready remove from the pot.
  • Add the finely chopped onions and grated garlic and cook on a low heat until soft, but not coloured.
  • Add the tin of tomoatoes and simmer for approx 10 mins.
  • Cook the pasta according to the packet.
  • Add the cooked prawns and increase the heat Med - High to warm them through about 5 mins.
  • Add the basil and drop the pasta into the sauce and prawns and coat it.
  • Serve with some garlic bread and a chilled Pinot Grigio.

Hokey Cokey (or the middle of a crunchie bar)

Method:

  • Melt the sugar and syrup together till sugar is all melted in the syrup and bubbling (be careful not to burn them)
  • When all is melt stir in the bicarbonate of soda quickly.
  • The mix will all bubble up.
  • Whilst this is happening transfer to a greased tray and let to harden. 
  • mash into little piece and enjoy.
  • You could also dip them in melted chocolate for an extra treat.
  • WARNING - VERY ADDICTIVE!!

Roast Pears Wrapped in Black Bacon

Method:

  • Peel the pears leaving the stalk intact.
  • Place the pears in a pan with the peppercorns, basil and wine.
  • Cover with cold water and cut a sheet of greaseproof paper to sit on top of the water whilst the pears are cooking to prevent them from bobbing to the surface and discolouring.
  • Poach until tender, cool.
  • Scoop out some of the core and fill the centre with some blue cheese.
  • Lay the black bacon out on a board and run a small knife along each rasher until it stretches out much further.
  • Wrap the pears tightly with the bacon, using two rashers if necessary, holding the ends in place with a cocktail stick.
  • Preheat the oven to 200C/400F/Gas 6.
  • Brush the pears with a little olive oil.
  • Bake the wrapped pears on a baking tray for about 10 minutes or until the bacon is cooked.
  • Serve hot with a peppery rocket salad as a starter.
  • PLEASE NOTE THIS RECIPE WILL ONLY BE SUCCESSFUL IF FERMANAGH BLACK BACON IS USED:-)

Julia Childs Beef Bourguignon

Method:

  • Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long).
  • Simmer rind and lardons for 10 minutes in 1 1/2 quarts water.Drain and dry.
  • Preheat oven to 450 degrees.
  • Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly.
  • Remove to a side dish with a slotted spoon.
  • Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking.
  • Add beef, a few pieces at a time, and sauté until nicely browned on all sides.
  • Add it to the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat.
  • Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Then sprinkle on the flour and toss again to coat the beef lightly.
  • Set casserole uncovered in middle position of preheated oven for 4 minutes.
  • Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).
  • Remove casserole and turn oven down to 325 degrees.
  • Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Cover casserole and set in lower third of oven.
  • Regulate heat so that liquid simmers very slowly for 3 to 4 hours.
  • The meat is done when a fork pierces it easily.
  • While the beef is cooking, prepare the onions and mushrooms.
  • Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.
  • Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
  • Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated.
  • Remove herb bouquet and set onions aside.
  • Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.
  • Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.
  • When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
  • Wash out the casserole and return the beef and lardons to it.
  • Distribute the cooked onions and mushrooms on top.
  • Skim fat off sauce in saucepan.
  • Simmer sauce for a minute or 2, skimming off additional fat as it rises.
  • You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
  • If too thin, boil it down rapidly.
  • If too thick, mix in a few tablespoons stock.
  • Taste carefully for seasoning.
  • Pour sauce over meat and vegetables.
  • Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.
  • Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

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