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Recipes of The Day

Recipes of The Day

Jacob’s Creek ‘Wine & Dine Experience’ Roadshow

The Jacob’s Creek ‘Wine & Dine Experience’ is back for another year, but this time they are hitting the road and will be visiting DublinCork, Galway and Waterford. Last year’s event, at the magnificent Christchurch Cathedral, was met with huge praise and anyone who attended the event was treated to a truly unique and special dining experience. This year’s event promises to be just as impressive. This amazing night out is actually being offer, to enthusiastic foodies, for free and to be in with a chance of getting your hands on some tickets just go to the end of this post. Do put your name in the hat as you could be one of the lucky ones!

Official Press Release

This March and April, award winning Australian wine brand, Jacob’s Creek is encouraging food and wine enthusiasts across Ireland to ‘See Beyond The Label’. The brand is inviting guests to let their senses run wild to explore the true character of wine and food at a special free ‘Wine & Dine Experience’.

The Jacob’s Creek ‘Wine & Dine Experience’ Roadshow will visit DublinCork, Galway and Waterford during the months of March and April. For one night only, 50 guests in each location will be given the opportunity to take part in a free wine tasting masterclass and delicious dining experience, which will encourage them to ‘See Beyond The Label’ and discover the true character of the wine and food on offer.

Using only their senses as a guide, guests will be taken on a virtual whistle stop tour through the Jacob’s Creek winery by top wine expert TV3’s David Whelehan, who will use the quality portfolio of Jacob’s Creek wines to reveal classic tips like how to understand a wine label and how to identify different grape varieties and wine styles. Throughout the evening, David will conduct blindfolded wine tastings to help guests develop their sense of smell and recognise the aromas of different wines. An award winning chef in each county will create a three course dinner menu using the Jacob’s Creek wine range for inspiration. Food on the night is guaranteed to tickle the taste buds and further tantalise the senses.

Aimee Milne, Jacob’s Creek Brand Manager, Irish Distillers Pernod Ricard, said “Last year’s event in the Crypt Christchurch, Dublin was a great success and we saw a great demand from Facebook fans to bring the event closer to them. We decided to take the ‘Wine & Dine Experience’ on the road and offer food and wine fans in four locations around Ireland the opportunity to take part in the event. In keeping with the theme of seeing beyond the label, guests this year will enjoy wine and food in the unique surroundings of a contemporary art gallery, a 19th Century Jail, a museum and a Georgian Guild Hall. The Jacob’s Creek ‘Wine & Dine Experience’ is a fun and interesting way for consumers to learn something new about food and wine while enjoying Jacob’s Creek.”

The Jacob’s Creek ‘Wine & Dine Experience’ will take place over the following dates: Dublin 27th March, Cork 4th April, Galway 19th April and Waterford 26th April. To request a reservation at these special culinary events, logon to facebook.com/jacobscreekireland and enter your details on the ‘The Wine and Dine Experience’ tab or email [email protected] Jacob’s Creek ‘Wine & Dine Experience’ in the subject line, your name, date of birth (as drinks will be served), and contact details for you and a guest. Also please include which county event you would like to attend. Places are limited and guests will be chosen at random.
Recipes of The Day

Rhubarb & Ginger Jam

The weather this week has been absolutely amazing. I can hardly believe that its only the end of March and I’m covering the children in sun-cream, before they head out to school. With this beautiful weather comes Al Fresco Dining and this evening we are having our first barbecue of the season. Some meat is marinading, the burgers are made and all I’ve to do now is rustle up a few salads. What an easy way to feed a crowd –  I just love this way of dining! 

All this sunshine has been very beneficial to the garden and it’s really starting to show some growth. Our rhubarb is already growing at an accelerated rate. It seems that every time I cut a stalk, two grow back in its place. At this time of year rhubarb should be available fairly cheap at a farmer’s market, so buy it when Irish rhubarb is in full season. If like me you have an abundance of rhubarb, wash it, slice it and pop it in the freezer ready for use all winter long. Otherwise you can use it up by making some very impressive jam for home consumption or to give as a gift.  There is something very satisfying about serving up your own homemade jam to accompany a scone. It is also delicious as a filler for a sponge cake or in jam tarts.  


For the past few years I have been making a variety of jams. I’m certainly no expert and I’m ever in search of ways to perfect my recipes. However it seems to be trial and error and even if the jam doesn’t set perfectly it will still have a flavour that’s far superior to any shop bought variety. When making jam it is important that the fruit is fresh and in the case of rhubarb jam it’s best made when rhubarb is in full season and not yet thick and tough. 


In recent years Jam making has come back into vogue, making it very convenient for the novice jam maker to get their hands on the necessary supplies of jars and covers. I tend to collect any food jars that would be suitable for jams and simply give them a good wash and sterilize them in an oven at 220 degrees centigrade for 5 minutes and allow to cool a little before filling with the hot jam. 
If you have yet to give jam making a go, try out this recipe and you will be surprised by how easy it really is!


Rhubarb and Ginger Jam

Makes 8 x 1 lb (450 g) jars 

4 lb (1.8kg) trimmed rhubarb,
3 lb (1.36kg) granulated sugar
1lb (450g) Jam sugar
2 lemons,
grated rind & juice
ozs (50g) bruised fresh ginger or 1 teasp ground ginger

1. Wipe the rhubarb and cut into 1 inch (2.5cm) pieces. 
2. Place the rhubarb in a large bowl layered with the sugar, the lemon rind and juice. Cover the bowl with cling film and leave to stand overnight. 
3. Next day put the contents of the bowl into a very large saucepan, add the bruised ginger tied in a muslin bag{or the teaspoon of ground ginger}. Steadily bring to the boil until it is a thick pulp, which will take about an hour.
4. Test a teaspoonful on a cold saucer, place in fridge for 30 seconds, it the jam wrinkles when pushed by a finger the jam is set. If not repeat this process every 5 minutes.
5. Skim the jam and allow to cool slightly.
6. Remove the bag of ginger and then carefully ladle the jam, using a funnel to help, into hot clean jars.
7.  Cover with a waxed disc and allow to cool completely before screwing a lid on tightly. Stored in a dry airy cupboard, this jam will keep for many months!

Recipes of The Day

Rhubarb Tart | Nessa’s Family Kitchen

So, with Easter fast approaching a lot of chocolate goodies will be making their way into homes around the country. Unusual as it may sound, I have actually never been a great fan of chocolate. I tend to suffer from migraines and so, as a rule, I try to avoid any ‘triggers’ that may encourage an attack. Chocolate, or the over-consumption of it, can often lead to few days of suffering so steering clear of it has always been advisable for me. I would certainly appreciate a slice of a luscious chocolate cake every so often, but as treats go, if given the choice between a packet of crisps or a bar of chocolate, the crisps will win every time.

Over the Easter holidays many of us will welcome some visits from family or friends. A notion that I love, but rarely do, is to have something made in advance, tucked away in the freezer which is ready to take out at a moments notice. Any type of fruit tart or pie freezes beautifully and with a few minutes added to its cooking time, the frozen tart will cook perfectly. The best woman, that I know, to make pastry is my mother in law, Liz. Her tarts and pies are always flawless and this is her recipe for pastry. I wouldn’t be the best pastry maker, but I find simply whizzing the ingredients in a food processor can result in a very easy and quick pastry. As with most of my dishes I use butter for the pastry but feel free to use margarine, if you prefer. Most fruits work well in tarts or pies but rhubarb is now in full season and some fresh young rhubarb is delicious as part of this recipe. The rhubarb will produce quite a bit of juice so a tablespoon of cornflour will help to thicken the syrup as the tart is cooking. I still place a tray on the bottom rack, under the tart as it cooks, just in case any of the sugary syrup oozes out. The quantities in this recipe are for two tarts, so one for now and one as an ’emergency’ tart for the freezer.




Rhubarb Tart

Makes 2 tarts

Ingredients

Pastry
450g (1lb) white flour
25g (1oz) icing sugar
225g (8 ozs)butter, cold and diced
2 tbsp cold water

Filling
900g (2 lbs) rhubarb
300g (10oz) caster sugar
1 tbsp cornflour

egg wash-made with one beaten egg and a dash of milk
soft brown sugar for sprinkling
whipped cream, for serving

Method
1. Preheat the oven to 200°C/180°C(fan)/gas mark 6.
2. First, make the pastry. Sieve the flour and the icing sugar into a bowl. Rub in the butter then gradually add the water and bring the pastry together in a ball. If it’s a little stiff, add a few more splashes of cold water if necessary. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least an hour.
3. Divide the pastry in two. To make the tarts, roll out the pastry 1/8 inch (3mm) thick approx., and use about 2/3 of each ball to line a suitable tart tin. Divide the rhubarb between the two tarts, sprinkle with sugar and sprinkle over the cornflour.
4. Cover with a lid of pastry, seal edges and brush with the egg wash. Bake in the preheated oven, for approx. 45 minutes. Serve sprinkled lightly with soft brown sugar and softly whipped cream.

In other news – I would like to give a huge thank you to everyone who dropped in nappies to me for the Nappies for Belarus Appeal. I was delighted last week to hand over 7,000 nappies to Jim Kavanagh, the gentleman driving to Belarus. In total he has collected over 32,000 nappies nationwide. There is certainly a lot of good will out there!!  

Also, I’m heading up to the Craig Doyle Live Show tomorrow evening {Tuesday}. On the show, he will be interviewing Phil Vickery, winner of Celebrity Masterchef UK, and they had asked for some food bloggers to join the audience. Earlier today I was contacted by a very lovely lady, from their production team, and it turns out that myself and two other bloggers will be having a few words {from the audience} with Craig! 

Recipes of The Day

Chocolate Biscuit Nests | Nessa’s Family Kitchen

It’s Easter Saturday and our house is filled with excitement. Very soon the chocolate eggs will be cracked, and the 40 day abstinence of sweets will cease! The boys did break their Lenten fast a few times, as a couple of important birthdays occurred in the past few weeks. A big incentive for them was their ‘lent box’. This stored any goodies that were offered to them during this time, but somehow it seems that anything in the line of a treat, that’s in the press, has made its way to these three boxes! All on all I must say that I was truly astonished by these little men and their will power.

We are lucky to have some very beautiful hens, that treat us to the most delicious eggs every day, and since I was gifted with half a dozen duck eggs, I just had to photograph them and don’t they look amazing! I will be using the duck eggs for today’s activity which is an idea that stemmed from my Dad.
My father loves to reminisces, and a fond memory for him is that of Easter Sunday morning. Each child in the house would rush out early morning to retrieve the most impressive egg from their hens’ hatch. They would then proceed to paint these eggs, before it would be boiled and enjoyed for breakfast. He recalls eating eggs on a daily basis, as a child, but none tasted as good as the one from the annual Easter breakfast. So, in preparation for tomorrow, today will be spent painting eggs and decorating signs for our egg hunt. We will be enlisting ‘Grandad’s’ expert help, which in turn will create wonderful memories for my children to cherish and tell their grandchildren, in years to come!

Chocolate Biscuit Nests
If you have children and find yourself with some time to spare, over the holidays, any child would love to get stuck into making these chocolate treats. Children love to be creative in the kitchen, and these mini chocolate biscuit nests are very easy for little hands to make. As a way to use up some leftover Easter eggs, some can be melted to drizzle over each nest, but also they could be made using some of the bars or mini eggs, that may be included in an Easter egg pack.

Ingredients
2 Mars bars, chopped
60g butter, cubed
1 tbsp golden syrup
150g digestive biscuits, broken into pieces
50g chocolate, any type, melted
mini eggs or jelly beans

Method
1. Line a muffin/bun tin with some cases.
2. To a medium sized saucepan, add the chopped Mars bars, butter and golden syrup.
3. Gently melt the mix over a low heat stirring continuously to combine all the ingredients and to avoid it sticking to the bottom of the saucepan.
4. Once melted, take off the heat and add the broken biscuits. Stir well to coat all the biscuits.
5. Add a spoonful to each bun case, pressing down the centre to form a nest shape. Allow to chill for an hour.
6. Remove the bun case covers and drizzle some melted chocolate over the top of each nest. Then add 3 mini eggs or jelly beans.

I’d like to take this opportunity to wish you all a very Happy Easter!
Nessa x

Recipes of The Day

Rosemary & Mustard Lamb Chops

The Spring is here and along with the welcomed milder weather comes many wonderful produce into season. I always like to cook in season, as I can mostly buy Irish and also the flavour is incomparable to its out-of-season alternative. Many ingredients are currently at their best, including rhubarb, wild garlic, asparagus and of course spring lamb. While I was growing up, my father had a large flock of sheep. Springtime meant the addition of lots of adorable baby lambs. There were always a few ewes that didn’t take to their babies, so these little mites inevitably became pet lambs and, like all babies, they needed feeds around the clock. One can get very attached to this creatures and I absolutely adored them, so much so that my father was never allowed to sell any that I had really taken a shine to. I think similar to any child that grows up on a farm I loved lots of the farm animals. I certainly never liked the thoughts of them being sold to anyone other than another farmer and consequently, I became a vegetarian for about 12 years. Into my adult life, I eventually decided to put a halt to my meat ban and I started to eat chicken, then beef but only in recent years have I started to enjoy lamb again. My local butcher sells lamb that is always less than a year in age and is sourced within miles of his abattoir. Even though I still love the sight of little lambs in the fields, I’ve really come to appreciate lamb for its high nutritional content and its delicate sweet flavour.



The lamb chops for this dish are French trimmed, which your butcher can do for you, but they are simply a rack of lamb which is cut into chops. Lamb marries quite well with mustard and rosemary, so I’ve included these in the marinade. These lamb chops are delicious served with some creamy mash, some roasted  root veg and a drizzle of mint sauce.


Ingredients
1 tablespoon very finely chopped fresh rosemary
2 teaspoons dijon mustard

2tbsp olive oil

2 cloves garlic, crushed

juice of 1/2 lemon

9 lamb cutlets/chops, French trimmed

Method

1. In a large shallow dish combine the rosemary, dijon mustard, olive oil, garlic and lemon juice.

2. Add the chops and cover them evenly with the marinade.

3. Cover the dish with some cling film and pop in the fridge for a couple of hours.

4. Heat a little oil in a large frying pan over a medium heat. When hot, sear the lamb chops on both sides to colour. Reduce the heat and cook for 3 to 4 minutes on each side, depending on the thickness of the cutlets, or until the meat is cooked to your liking. 

5. Remove from the pan and allow the chops to rest on a hot plate for a few minutes before serving.

Enjoy!

…………………………………………………………………………………………………………
I was recently going through old photos, picking some out to frame and add to my wall of family photos in the kitchen. Unlike nowadays, when I was growing up, the camera was generally only used for special occasions. I expect this came down to the fact that it was rather expensive to print 24 photos, especially when there was no preview of the photos taken, and the possibility of most of them being either out of focus or completely blank was always a fair possibility! Photographs give us an amazing insight into times gone by and on searching through boxes of pics I found this photo of myself and my Mam, with two of my pet lambs. I thought that I would share them with you, since I was publishing this post. I was a real tomboy and the reason for the dress, and probably the photo, was a Feis that I was making my way to, which was obligatory every year in rural Ireland.


The next photo was more my everyday attire of a tracksuit and wellies. Both of these photos were taken around 1986, when animals and farming were all that occupied my mind – with the odd bit of baking every now and again!

Recipes of The Day

Lemony Hummus | Nessa’s Family Kitchen

I may have mentioned it here before that I really love watching movies. I have also been lucky enough to be an extra in some Irish based movies and I was very proud to be one of the featured ladies in the well acclaimed feature documentary His & Hers. What a fantastic experience that was, and if you haven’t seen it I’d positively recommend you rent out a copy. It’s beautifully shot, quite funny and extremely touching. This Ken Wardrop film will certainly carry you on a very emotional journey, so be ready for it!

Having four children in the past ten years has meant that myself and Diarmuid rarely go out for a night and I can honestly say that this has never bothered me. We love our night’s in with a good movie and of course the obligatory mini feast to compliment the night. Even before we had the children, cinema trips and movie nights were always a fond way to spend time together. Our cinema fixes are now satisfied by outings with the kids and with so many fabulous children orientated films on the market, these jaunts are always lots of fun.

Since I’m on the topic of movies, I thought I should share with you what I heard on Ryan Tubridy’s radio show, this morning. Ryan was speaking with Keith Duffy about a new initiative that I think is really fantastic. Keith’s own daughter, Mia, has autism and he has spoken publicly about her condition on many occasions, heightening the awareness of the condition to so many people. I always admire his honesty on telling about the day to day life as a parent of a child with autism. He explained how a family trip to the cinema can often end in disaster, as the lighting and level of sound can be very troublesome for an autistic child. This morning his focus was on a new cinema initiative for children with autism, which will give families the opportunity to attend and hopefully have a very positive experience.  Here are the participating cinemas and  if you are interested in bringing your child to one of these movies the next one is ‘Beauty and the Beast 2D’ – it will be screened on Sunday 13th May at 11.30am at the Odeon Cinema at the Point, and Storm Cinemas in Naas, Portlaoise, Cavan & Limerick & UCI Cinemas in Blanchardstown, Stillorgan, Coolock and Newbridge. Maybe just ring the participating cinema to check availability.  





Lemony Hummus
There are many goodies that I like to include in my ‘movie smörgåsbord’ and I always have to have a few bowls of hummus or pesto for dipping some bread sticks and tortillas in to. There are many different types of hummus that I enjoy, but a zesty one with a little spice is my favourite. If you are not a fan of cumin, this can be replaced with ground coriander or some smoked paprika. 




Ingredients
1 can of chickpeas, drained and rinsed

Juice of 1 lemon

1 garlic clove, crushed

1 tsp ground cumin

1 tbsp greek yoghurt
1 tsp sugar

75ml olive oil

Method

1. Place all the ingredients into a mini chopper or a food processor. Blitz until smooth.

2. To serve, place in a bowl and drizzle with a little extra olive oil & a sprinkle of ground cumin.
Perfect as a dip or to accompany any spicy meal.



Deciding on what nibblys to eat is the easy part of ‘movie night’. A lot of negotiating goes into choosing the film!


Recipes of The Day

Carrageen Moss Pudding | Nessa’s Family Kitchen

I’ve had a bag of dried carrageen moss, in the press, for the past year. A friend of my late aunts, from Donegal, gifted me with it, as I had mentioned that I had never used it before. Then last summer, while holidaying in Cork, Diarmuid and I had the most glorious dinner at Ballymaloe House and there, on the dessert trolley, was a large crystal bowl filled with carrageen moss pudding. I thought it was rather nice, for something that is so nutritious, and vowed to make it on returning home. Only today did I make it, for the first time. Carrageen Moss, also known as Irish Moss, is highly nutritious. It is very rich in iron, iodine, fibre and anti-oxidants. My Dad is currently struggling to maintain high levels of iron, so I’m trying to help him with some iron-rich foods. We had this carrageen moss pudding for today’s dessert and tomorrow morning the boys and I are going foraging for another iron-rich ingredient – nettles. I’ll be making Nettle Soup, as suggested to me by the very lovely Sally McKenna, who knows a thing or two about foraging!



The dried Carrageen moss can be found in most health food shops and online. It keeps almost indefinitely, when it’s in its dried form.

This recipe is from the queen of foraging, Darina Allen. Darina claims that all the babies of Ballymaloe were weaned onto Carrageen moss pudding. All of my children tried it today and once sprinkled with a little soft brown sugar they seemed to enjoy it. It is best served chilled with a fruit compote. I paired today’s pudding with some poached rhubarb, which worked wonderfully.



Carrageen Moss Pudding

Ingredients

1 semi-closed fistful (1/4 oz /7g) cleaned, well dried Carrageen Moss

900ml (1 1/2) pints  milk

1 tablespoon castor sugar
1 egg
1/2 teaspoon pure vanilla extract 


Method
1.Soak the carrageen in tepid water for 10 minutes. 
2.Strain off the water and put the carrageen into a saucepan with milk and vanilla extract.
3.Bring to the boil and simmer very gently, on a low heat, with the lid on for 20 minutes.
4. At that point separate the egg, put the yolk into a large bowl, add the sugar and vanilla extract and whisk together for a few seconds.
5. Pour the milk and carrageen moss through a strainer onto the egg yolk mixture whisking all the time. The carrageen will now be swollen and exuding jelly. Rub all this jelly through the strainer and whisk this also into the milk with the sugar, egg yolk and vanilla extract if used. 
6.Whisk the egg white until stiff and fold it in gently. It will rise to make a fluffy top. 
7. Serve chilled with soft brown sugar and cream and/or with a fruit compote such as rhubarb or plum.

Recipes of The Day

Lemon Curd & Raspberry Meringue Roulade

At this time of year,
many homes will be hosting communion or confirmation celebration parties. There
certainly are an increasing amount of families now favouring to have a get
together at home, as opposed to taking it to a hotel
or restaurant. Entertaining for a crowd can be quite taxing, on
the home cook, but with some well-chosen dishes, the stress shouldn’t arise
from the food side of it. As a rule, if I’m entertaining a crowd, I try to
avoid any cooking after the guests have arrived, so anything that I’m serving
will be ready from the night before. I generally go for two main dishes, mostly
sticking to the beef or chicken scenario. Most curries, stews
or lasagnes benefit greatly from sitting in the fridge overnight,
making them a perfect choice for this sort of gathering.  I find it nice
to have some nibbles ready for when my guests arrive. A few bowls of olives,
cheese, bread sticks and hummus will take the hunger pangs
away from guests and gives an extra few minutes to preparing the feast. When it
comes to dessert, most children will be very content with a bowl of ice-cream
but, for a special occasion, a couple of luscious treats will give an ideal
finish to any family party. A 
meringue roulade is one dessert that is very easy to
make but it looks so impressive and tastes really fantastic.
The meringue base can be made the day before, then assembled and refrigerated a few hours
before serving. I like the combination of the
tangy lemon curd and raspberries with the sweet meringue & cream but any
soft fruit would work beautifully here.

Here’s Jack testing if the meringue is ready for the oven. You should be able to hold the bowl upside down, without the meringue moving!
This is a nice, easy dessert for the children to help make. 



Lemon Curd & Raspberry Meringue Roulade

150mls (5fl oz) cream, lightly whipped
125g (4oz) fresh raspberries
Method

  1. Preheat the oven to 180°C(fan)/390°F/gas mark 6. Line a Swiss roll tin with grease proof paper, folding over the sides of the tin. Brush lightly with vegetable oil.
  2. Place the egg whites in the spotlessly clean bowl of an electric food mixer or you could use a large bowl and a hand whisker. Whisk until soft peaks form.
  3. Add the sugar all in one go (but if using a hand-held beater add the sugar in stages) and whisk at full speed for about 4–5 minutes until stiff peaks form.
  4. Smooth the meringue into the prepared tin and bake in the oven for 15–20 minutes, until faintly browned and firm to the touch.
  5. Allow the meringue to cool for a few minutes, then turn out onto a sheet of foil (slightly bigger than the roulade) and gently remove the foil from the base of the meringue. Allow to cool completely.
  6. For the filling, lightly whip the cream.
  7. Spread the lemon curd evenly over the meringue. Top with a layer of cream, leaving the long edge nearest to you free of a little filling. Cover the lemon curd and cream with the raspberries.
  8. Holding the foil closest to you, roll up the roulade away from you. Really you are just folding it over. Refrigerate and leave it in the foil until you are ready to serve.
  9. Just before serving, unwrap the roulade and gently push it onto a serving dish using a palette knife or cake slice, open side down. Dust with icing sugar and if you wish decorate with a few more raspberries.
Recipes of The Day

Cheese & Chive Scones | Nessa’s Family Kitchen

I have always had a great love for all types of cheeses. I have memories of being out for dinner, with my parents, starting from when I was as young as seven, and when given the option between dessert or a cheeseboard, the chessboard would always be my preferred choice. I now could quite happily incorporate cheese into any dish, as there are just so many different types, varieties and flavours, that can complement many ingredients. The cheese made from the Co. Tipperary based farm, Cooleeney are ones that I have very much enjoyed to cook with, but quite often have savoured just alongside a nice bread and a dollop of chutney. I was delighted, a few months back, when a lovely lady from Cooleeney contacted me to see if I’d devise a few recipes for Cooleeney’s newsletter, using some of their magnificent cheeses. This is my recipe for cheese & chive scones which was included in Cooleeney’s spring newsletter. I make scones almost every other day, as the kids love them and they make very convenient lunch box fillers. These scones are perfect served with just butter, but are even nicer when topped with a chunk of Cooleeney’s Darú, a few slices of tomato and a sprinkling of chopped chives.



Cheese & Chive Scones


Ingredients:

450g/1lb plain flour 
1 teasp baking powder
25g/1oz caster sugar
100g/4oz butter
250mls fresh milk

100g/4oz Darú Cheese, grated
1 tbsp chives, finely chopped

For Glaze:
Egg wash – some beaten egg with a little milk

Method:
1. Preheat the oven to 200°C/430°F/Gas mark 7
2. Sieve all the dry ingredients together into a large mixing bowl and mix well with a wooden spoon.
3. Add the butter and toss in the flour mixture. Rub in the butter until it resembles breadcrumbs.


4. Stir in the grated Darú and finely chopped chives.
5. Make a well in the center of the mixture and add the milk to the dry ingredients.
6. Mix together with a wooden spoon, then use your hands to make a soft dough.
7. Turn dough out onto a floured board. Wash and dry hands. Knead lightly- not too much as the scones would become tough. Roll out the dough and cut out using a circular cutter.
8. Brush the tops with the egg wash.
9. Bake in the oven for 10-12mins until golden brown. Remove and cool on a wire tray.

10. Serve with a nice chunk of Darú, sliced tomatoes and some finely chopped chives.

Recipes of The Day

Food to Love Competition | Nessa’s Family Kitchen

We are privileged in Ireland to have some very impressive cookbook authors and through blogging I’ve been lucky enough meet many of them. One such author, that I met and got on brilliantly with, was the lovely Edward Hayden. Edward is a great, down to earth guy and this is very much reflected in his recipes.

 Edward’s second cookbook Food to Love was release last year and now a new a paperback edition has just been reprinted and is in shops, priced €14.99. I’ve really enjoyed cooking from Food to Love and Edward’s Never Fail Muffins have been a big hit in our house, as well as his Slow Cider-Roasted Loin of Pork. 

If you would like to meet Edward, he has numerous upcoming cookery demonstrations. This weekend Edward will be at SO Sligo. Kilkenny Design Centre, in Edward’s home county of Kilkenny, are organising tasting events, almost every Saturday, through the lunch hours of 12-3. On Saturday 2nd of June Edward will be there for a book signing. Later in June he will once again be gracing the stage at Taste of Dublin. This man is travelling the country, doing cookery demonstrations, and could possibly be at a venue near you, so check out his website for more details.

To celebrate the release of Food to Love {paperback edition} I’ve been kindly given a copy to give away to one lucky reader of the blog.

It is very easy to enter this competition. All you have to do to be in with a chance to win this lovely new cookbook is A.be a follower of Nessa’s Family Kitchen* and B.answer the question, using the comment box below.
What is Edward Hayden’s native county?


The competition will end at 6pm on Friday 18th May. The winner will be picked at random. Postage allowed worldwide, so all followers of the blog are in with a chance of winning.**


Best of Luck!!


*See the sidebar on the right
**No cash alternative is possible.