June 2011

Rhubarb Fool

Joanna Schaffalitzky — 

Prepartion Time
Total Time

The final recipe from my 20 Mile Cookalong is a Rhubarb Fool as a work colleague of mine was kind enough to supply me with a huge bundle of rhubarb when she heard about the challenge.

I've said that you can add between 2 and 4 tablespoons of honey to the rhubarb, this is based on your own tartness tolerance levels. I only put 2 tablespoons on honey into the version I made and thought it tasted fine, but my sister found it a bit too tart. So my advice would be to taste as you go and add more honey if you think you need it.

2 - 4 tbsp
Other Requirements

Chopping board, sharp knife, large pot, small pot, sieve, 2 mixing bowls, a hand blender, whisk and a spatula

First chop the rhubarb down into pieces about 2 inches long and place into a large saucepan.

Add the honey to the pot and place over a medium high heat until the rhubarb has gets soft, about 5 minutes.

Once the pulped rhubarb has cooled a little, strain the juices from it through a sieve into a small saucepan. Don't worry if you don't get a huge amount, it will stretch further than you imagine.

Tip the rhubarb pulp into a mixing bowl and blend so that it becomes nice and smooth. Place in the fridge to chill until you need it.

While the pulp is in the fridge, turn on the heat under your small pot of rhubarb juice and reduce until it becomes slightly thick. You could add a little extra honey at this point to make the sauce a sweet counterpoint to a slightly tart rhubarb fool.

Once thickened, pour the sauce into a little bowl and leave to one side for later.

Next, pour the cream into a bowl and whip it until it's just thick.

Fold the chilled rhubarb pulp bit by bit into the cream using a spatula, until it's all incorporated. This is your last chance to taste it see whether you need to add a little more honey to the mix.

Spoon the finished fool into your serving dishes and spoon about a teaspoon of the sauce over the top.

Garnish and serve. I garnished mine with pineapple sage, which added a lovely additional flavour but you could use mint or perhaps half a strawberry.

20 Mile Sides

Joanna Schaffalitzky — 

Prepartion Time
Total Time

These are the two side dishes from my main course of Slow Roasted Beef for the 20 Mile Cookalong. The potatoes came from Keoghs in Oldtown and the courgettes from Marc Michel. I was able to purchase both of my vegetables from Morton's in Ranelagh, which you should definitely drop in to if you're looking for interesting Irish products.

First up is the horseradish mash, very simple, but the perfect accompaniment to the beef. The second side is fried courgette strips, again very simple, but, in my opinion, the nicest way to serve courgettes.

5 large
½ root
Oil or Butter
For sautéing
Salt & Pepper
to taste
Other Requirements

Pot, peeler, grater, slicer or sharp knife, frying pan, potato masher

For the horseradish mash, first peel the potatoes, cut in half and put in a pot with water just covering them.

Bring the potatoes to the boil and cook until a knife will slide into a potato easily.

While the potatoes are boiling, peel the horseradish and finely grate it. Keep a tissue near by as I guarantee your eyes will end up watering when you're grating the horseradish.

When the potatoes are done, add the horseradish, butter and a splash of milk to the pot.

Mash the potatoes together with the other ingredients. Season with salt and pepper to your tastes.

Moving on to the courgette side dish; trim the ends off the courgettes and thinly slice with a sharp knife, a mandoline or with the slicer part of a grater.

Heat some oil in a frying pan and when hot, fry the courgette strips in batches until golden on both sides. Alternatively you can brush the courgette with a little oil and put under a grill, again until golden.

Serve both dishes on the side with beef, or anything else you fancy.

Slow Roast Beef

Joanna Schaffalitzky — 

Prepartion Time
Total Time

For my second course in the 20 Mile Cookalong I decided to slow roast the beautiful rib of beef that I got from Farrelly's Butchers.

I used the method described in the Cooking for Engineer's site but with the temperatures slightly changed to get, in my opinion, the best beef you will ever eat.

If you are attempting this at home it is essential that you use a meat thermometer. I have a digital one that you can set by meat and how well done you want the meat. Personally I find the digital meat thermometers to be the best and if you shop around you can get one that will go up to jam and candy making temperatures too.

Rib of Beef
1.5 - 2kg
Salt & Pepper
to taste
Other Requirements

Roasting tin and meat thermometer (essential!)

Preheat the oven to 100°C. I know that's low, but it's the key to getting the perfectly cooked beef. Also, try and have your beef as close to room temperature as possible before getting started. It's not strictly necessary but it does mean your meat will cook slightly faster.

Put your meat in the roasting pan and brown all sides of it over the hob. If, like in my flat, you have an electric hob, or your roasting dish is made of glass rather than metal, brown your joint in a frying pan and then transfer back to the pan.

Season the outside of the beef with salt and pepper. Carefully insert your meat thermometer into the centre of the beef, making sure not to touch the bone, and place in the oven to roast.

Now all you have to do is wait until your meat thermometer reaches 62°C. This takes approximately 45 mins per 500g up to about 1.5kg, and then you're looking at about 4 -5 hours for completion.

Just a note on the temperature; 62°C will get you the perfect medium rare beef, if you would like it to be rare, then 58°C is a better temperature for you. If you like beef well done, then conventional roasting is probably the way to go as slow roasting is better for getting an even rareness through the beef.

When the beef has reached your preferred temperature, remove from the oven and wrap tightly in tin foil so that the beef can rest without losing too much of it's heat. The beef needs to rest for at least 10 mins but up to 20 mins is good, just keep an eye on how hot it is as it can get cool quite quickly.

While the meat is resting this is the perfect opportunity to make gravy if there are any pan juices or to finish off your side dishes. I would also use this time to make sure your plates are warmed, because, as I mentioned before, the meat can go cool quite quickly, especially when cut and having a warm plate delays that somewhat.

Once you're happy that the meat is well rested and that your side dishes are all ready to go, carve your beef and plate up the rest of your ingredients.

Perfect roast beef

We enjoyed the beef with a side of horseradish mashed potatoes, fried courgette strips and a simple green salad. All washed down with a glass of David Llewellyn's Double L cider.

Cod and Bacon Jam Canapés

Joanna Schaffalitzky — 

Prepartion Time
Total Time

This is the first of my 20 Mile Cookalong dishes and is a very easy, but very tasty canapé.

I used fresh cod landed at Howth and Ed Hick's bacon jam, which he makes using a secret recipe, but if you're feeling adventurous you can try making your own using Eat Like a Girl's recipe. I finish these canapés with fresh horseradish, but you could also experiment with a little chilli (my sister's suggestion)

Bacon Jam
1 tsp per canapé
Horseradish (grated)
½ tsp per canapé
Oil or Butter
for frying
Salt & Pepper
to season
Other Requirements

Sharp knife, chopping board, frying pan, fish slice, grater and teaspoon

First prepare your horseradish garnish so that it is ready to grab at a moment's notice. Peel the horseradish and grate using a fine grater. Once grated leave near your final prep area. You'll probably find that this makes your eyes water, so have a hanky at a grabbable distance. For the nine canapés I made, I used about a quarter of the root.

Time to prepare your cod. I cheated and got the fishmonger to remove the skin from mine for me, so all I had to do was cut the cod into equally sized cubes.

Heat some oil in your frying pan and add the cod cubes. I used Donegal rapeseed oil, because while it wasn't from within my 20-mile radius, it is an excellent Irish product.

Fry the cod until starting to brown, about 2 - 3 mins. Carefully flip them over with the fish slice, as this is the point where they are most likely to fall apart. I had one casualty on the evening myself. Once cooked on the second side, season in the pan with a little salt and pepper.

Move the cooked cod carefully to your serving dish. Add a teaspoon of the bacon jam to the top of each piece and cod. Garnish with a pinch of horseradish (about ½ teaspoon).

Serve and enjoy!

20 Mile Cookalong

Joanna Schaffalitzky — 

The 10th of June marked the latest in the monthly Irish Foodie Cookalongs. June's challange was a particularly difficult one too as we had to source 3 or more of our ingredients from within a 20 mile radius of our homes.

Living in Dublin made this very hard as within 20 miles of where I live in Dublin there is mainly just more Dublin and sea. So started my epic quest to find a meal sourced the area marked on the map below. Just as an extra challenge to myself I thought I would try and make 3 courses from local produce.

My first thought was of fish since a lot of my 20 mile radius was water, there must be somewhere I could get fish landed in Howth. I found out too late that if I went down to Bullock Harbour in Dalkey I might be able to get fresh crab and lobster, alas that was not to be!

In the end I asked my local fishmonger in Morton's of Ranelagh and he told me that the cod they sell is landed at Howth. So now I had one ingredient for one course.

Luckily, I had just purchased a jar of Ed Hick's bacon jam at Bloom. Now if you're wondering what bacon jam is, it is a delicious relish made out of bacon and lots of other magic stuff and tastes amazing!

I decided that this delicious ambrosia would pair very well with the cod and a little horseradish, which while not local itself, was bought in Mortons, a local business. Now I had my starter; little cod and bacon jam canapés, garnished with grated horseradish. A very tasty beginning.

For my main course I really wanted a piece of meat and Ed Hick helped me again by recommending that I go visit Farrelly's Butchers in Delgany. So off I went, on a bit of a wild ride as I took the wrong exit and took the route over the mountain to get to the shop, rather than coming directly off the motorway.

I had a great chat with the guys in Farrelly's. They were very knowledgeable about their produce and was able to tell me the name of the farm where the rib of beef I choose to buy came from. They also informed me that there were no longer any abattoirs in Dublin and that they were the only one left in North Wicklow. I went away feeling very happy with my purchase, not just because it was a beautiful piece of meat but because I knew how well it had been looked after both in life and death. I will definitely make the trip out to their shop again, even though it is a little disconcerting to be able to hear the sheep and cows out the rear while you are buying the meat.

I decided to slow roast the beef and served it with horseradish mash made with potatoes from Keogh's in Oldtown, Co. Dublin and fried courgettes from Marc Michel in Kilpeddar, Co. Wicklow. Both of the vegetables were being sold in Mortons, so no major trekking was needed for their purchase. I also had a simple green salad with the beef which was made from lettuce from a work colleague's garden, picked fresh on the morning of the cookalong. I've never had such fresh lettuce.

To drink with the meal I asked my dining companion for the evening to pick up a couple of bottles of David Llewellyn's delicious Double L cider, since it was being sold in a shop near where she work. It was a great accompaniment to the beef.

For dessert I had also received a large bundle of rhubarb from the same work colleague who gave me the lettuce. I decided to make a rhubarb fool, mainly because I'd not had one in ages.

I tried to get some honey from inside my 20 mile radius but that wasn't possible so I settled for one from Wexford. Not quite local, but still a great Irish product.

I also used Glenisk cream in my fool, again not exactly local, but a great Irish product.

So there you have it my 20 mile meal ended up being quite a feast despite the difficulty I first envisioned in getting anything local. Next year I hope to be growing some of my own veg that will make eating local much easier.

Totally Tipperary

Joanna Schaffalitzky — 

Today I did my first ever live cooking demonstration at the Totally Tipperary event in Cloughjordan. We were asked to show a dish that showcased some of the local producers taking part. I cooked my chicken stuffed with black pudding, using chicken breasts from James Whelan butchers, black pudding from Inch House, streaky bacon from Crowe's Farm and apples and apple juice from The Apple Farm.

You too can watch my very nervous performance in the video below. And yes, that is Ella McSweeney introducing me to the audience at the start of the video.

Watch live streaming video from totallytipp at

Winecourse Discount

Joanna Schaffalitzky — 

Way back last September, the lovely Tom Quinn of, invited me the launch of their new courses and to try out their one day wine appreciation course. I had a marvellous time at both and the Beau has promised that he will finally write about the one day course we both attended soon. He initially promised that back in September, but if it's not written in the next month, I'll do it myself!

Here's Tom telling us about grapes & how they're picked

In the meantime, Tom has now introduced a new course to their repetoire, an evening course that will help you to "taste like a pro".

The course runs for two hours in the evening and will cover the skills you need to ask for advice in shops and restaurants with greater confidence. To quote the man himself:

During the session we will taste a range of wines chosen especially to highlight: sweet versus dry, light versus full-bodied, oaky wine, aged wine, new wine versus old wine. Wines are selected from entry level through to premium 'top shelf' bottles to ensure you can taste wines across a broad range of styles.

During the tasting we will also touch upon food & wine pairing and supply some of Tom's Top Tips when it comes to choosing wine in shops, supermarkets and restaurants.

Having done the one day course, I can say with great authority that Tom is a brilliant teacher and I did leave the event feeling that I had a better understanding of wine and the words used to describe it. If the evening course is even half as good, then it's worth attending!

The evening courses will be running in both Cork and Dublin and cost €65.

As Tom is such a nice guy, he is offering 33% off any online booking made on until Friday 24th June when you use the code smorgasblog.

Review: Donal Skehan's Kitchen Hero

Joanna Schaffalitzky — 

Before I took my little hiatus from the blog in May, I was invited to a very special afternoon tea in the Westbury hotel to celebrate the launch of Donal Skehan's new cook book; Kitchen Hero.

For those of you who don't know Donal, he's a food blogger turned television super star! His first cook book Good Mood Food was published in the autumn of 2009 and since then he's been popping up all over the place doing demos at events such as Bloom and Taste of Dublin.

Having had a chance to try a couple of things from Kitchen Hero, I can say that the recipes are very easy follow and already myself and the Beau have a couple of favourites that have entered the rotation of weekly dinners.

Baked Teriyaki Salmon, a new addition to our weekly dinners

The book starts with a list of essential store cupboard ingredients, and while this list may seem a little long, a lot of these items last a long time once you make the initial purchase. He also has a list of essential kitchen equipment, which contains only a couple of extra things than the average student kitchen (or at least the average student kitchen that I remember). Both of these lists are incredibly encouraging to the novice home cook as they illustrate how little you really need to get cooking.

The recipes are then divided in sections; Meals in Minutes, Party Food & Drinks, Salads & Sides, Comfort Food, Stretch Your Meals and Easy Desserts & Baking. Though there is some crossover between these defined sections.

Each section, as well as each of the recipes, starts with a little background from Donal, a touch I love as it makes the whole book more personal. The recipes themselves are well laid out with simple to follow bullet point instructions. Even the non-cooking Beau thinks he could make something from this book.

All in all this is a great book for beginner cooks, especially students living out of home for the first time. Having said that there is still a lot of recipes for more experienced cooks and I particularly liked the Sticky Honey and Szechwan Pepper Duck recipe as something new.

My favourite recipe so far from the book? Roast Aubergine Dip and Crispy Herb and Garlic Pittas. I don't even like aubergine, but this is delicious! The rest of my family agrees too, it was eaten up incredibly quickly when I made it one Saturday afternoon. The perfect snack to go with a little rugby watching.

You can buy Kitchen Hero from your local bookshop or from Amazon or the like. You also get a copy when you have the Kitchen Hero afternoon tea at the Westbury Hotel (which is delicious!).

Finally, you can catch Donal on RTÉ1 at 8:30pm on Mondays, cooking up a storm with recipes from the book.