Smörgåsblog

Recipes — Page 2

Red Cabbage & Apple Slaw

Joanna Schaffalitzky — 

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Here's my second delicious summer salad to go with the burgers for the summer party cookalong.

This is quite possibly the tastiest way to eat red cabbage, which my mum discovered when dealing with a glut of red cabbage from her weekly veg bag. The sweetness of the apple works really well with the flavour of the red cabbage whilst the garlic somehow brings it all together.

Even if you don't normally like red cabbage I would encourage you to give this a go, it is very, very tasty.

Ingredients
Red Cabbages
½ head
Apples (eating apples)
3
Garlic
2 - 3 cloves
Oranges (juice)
½
Lemon (juice)
1
Honey
1 tsp
Olive Oil
3 tbsp
Salt & Pepper
to season
Sesame Seeds
2 tbsp
Other Requirements

A chopping board, a sharp knife, a blender, small frying pan.

Take a half a head of cabbage and using your sharp knife, finely shred it by cutting it in thin slices and then chopping the slices.

Put the cabbage into your serving bowl. Now peel, core and quarter your apples and grate them into the serving bowl on top of the red cabbage.

Now to make the dressing. In your blender put the two cloves of garlic roughly chopped, the juice of ½ an orange and 1 lemon.

Add in the olive oil and honey. Season with a little salt and pepper and blend together.

The final element of this salad is the toasted sesame seeds. Put the two tablespoons of seeds into a dry frying pan and heat until they start to turn golden brown. As soon as they start to change colour take them off the heat and add them to the salad bowl. You have to keep an eye on the sesame seed whicle they're toasting as they can burn very easily.

Pour over the dressing and mix into the rest of the salad, until everything is coated.

Serve immediately or you can make it ahead of time and leave it in the fridge until it's needed.

Potato and Bean Salad

Joanna Schaffalitzky — 

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This is the first of two salads that I made to go with my burgers for the summer party cookalong.

This is the only salad that the Beau will eat, this is probably because it has bacon in it. To be fair though, the bacon is what makes this salad extra delicious. I try and make this salad with new or baby potatoes, preferably of the waxy variety. The ones I used time were Maris Pipers, which were a little flourly, though just as tasty.

This is another dish that you can make ahead of time and, in fact, I think it is even tastier the next day when the flavours of the dressing have had time to mature.

Ingredients
Potatoes (Waxy variety)
600g
Green Beans
300g
Bacon Lardons
150g
Honey
½ tsp
Mustard (Dijon)
½ tsp
Garlic (crushed)
1 Clove
White Wine Vinegar
1 tbsp
Olive Oil (or rapeseed oil)
3 tbsp
Salt & Pepper
to season
Other Requirements

Bowl, frying pan, chopping board, sharp knife, 2 saucepans, brush or potato spinner for cleaning the potatoes

Scrub the potatoes clean using a hard brush or using a handy gadget, such as I have, that washes and scrubs the potatoes with the turn of a handle, like a salad spinner for potatoes. Scrub the potatoes until they are very clean and have some of the skin missing.

Cut the larger potatoes into two and put into saucepan. Just cover with cold water and bring to the boil. Cook for 15 - 20 mins until a knife slides through without resistence.

On to the green beans. Top and tail the beans by removing the stringy bits at either end. Put in a saucepan, again, just covering them in water and bring to the boil. The beans need to cook for about 10 - 15 mins until they are cooked but still retain a slight bite.

While the potatoes and beans are cooking, make the dressing for the salad.

Measure out the honey and mustard into a bowl (or jam jar)

Add a crushed clove of garlic to the dressing and mix together into a paste.

Add the vinegar and the olive or rapeseed oil to the mixture.

Season the dressing with salt and pepper and whisk together until it emulsifys. If you're making it in a jam jar you can just shake it up until it's all mixed together.

The potatoes and green beans should now be ready. Drain off the water and leave in the pots to cool for 5 mins.

Once cool, cut the potatoes into approximate quarters and place in your serving bowl.

Chop the green beans into lengths of about 2 - cms and add to the serving bowl. Mix the potatoes and beans together.

Time for the bacon. Place the lardons in a small pan and cook until golden brown. While they're still hot, add to the serving bowl.

Pour on the dressing and, using a spoon, carefully mix through the salad until everything is coated.

Serve while still warm or cold later in the day.

Perfect Burgers

Joanna Schaffalitzky — 

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My first summer party cookalong recipe is for my perfect burgers. I've spent a long time perfecting these and endlessly feeding experimental versions to the Beau, he has such a tough life sometimes.

Thanks to the sausage meat these burgers have a really smooth consistency and a nice solid structure, which makes them easy to eat with your hands. When the rest of my family ate them for the first time, they all commented on how much they enjoyed the texture of the burgers.

Just a quick note that I cooked these in a frying pan, as it was raining outside, but they cook just as well on a grill.

Ingredients
Minced Beef
1kg
Sausage Meat
500g
Eggs
2
Bread Crumbs
50g
Onion (shallot for preference)
1
Oil or Butter
for frying
Mixed Herbs
1 tbsp
Salt & Pepper
to season
Other Requirements

Large mixing bowl, chopping board, sharp knife, frying pan

Into your large bowl place the minced beef, the sausage meet and the eggs.

Mix the meats and eggs together with your (freshly washed) hands until they are well combined. Add the breadcrumbs and mix again.

Chop up the onion as fine as you can and put into a frying pan with a little oil or butter. Cook on a low heat until the onion is nice and soft, with a light brown colour.

Add salt and pepper, mixed herbs and the cooked onions to the meat mixture.

Mix together until everything is thoroughly encorporated. This is the point where you can leave the mixture, covered in the fridge, until you need it.

Once you are ready to cook the burgers, take a small handful of the mixture, form into a ball and flatten. Place in a hot frying pan or on a hot grill until cooked through. I found this took about 5 - 7 mins per side. This mixture makes 15 - 20 burgers depending on size.

Serve with your favourite burger accompaniments.

Rhubarb Fool

Joanna Schaffalitzky — 

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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.

Ingredients
Rhubarb
500g
Honey
2 - 4 tbsp
Cream
250ml
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 — 

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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.

Ingredients
Potatoes
5 large
Horseradish
½ root
Butter
20g
Milk
splash
Courgettes
2
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 — 

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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.

Ingredients
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 — 

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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)

Ingredients
Cod
500g
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!

Raspberry Blondies à la Stitch and Bear

Joanna Schaffalitzky — 

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This is the second of the two blondie recipes that I baked last Sunday. This is Stitch and Bear's recipe, this time with the raspberries replacing the chocolate and dried cranberries of the original.

The fresh raspberries were in this set of blondies. They had more flavour than the frozen ones (though that's probably partly due to the amount of time the frozen ones had spent in the freezer).

These were better eaten the day we baked them as they lost some of the crispness on the second day. However, the Beau's kids thought that these were the best of the two, as they had more of a brownie-like texture than the other version.

This recipe may give you a little déjà vu after the last one.

Ingredients
Butter (or margarine)
100g
Brown Sugar
220g
Flour
140g
Salt
a pinch
Egg
1
Vanilla Essence
1 tsp
Raspberries (fresh weight)
100g
Other Requirements

Large glass bowl, saucepan, spatula, mixer and a Swiss roll pan or other deep baking tray

Preheat the oven to 180°C and grease your baking pan.

Measure out the butter into a glass bowl that is large enough to make the blondie batter in and place over a saucepan of simmering water, making sure that the bottom of the bowl does not touch the water. Leave the butter to melt.

While the butter is melting measure out the brown sugar into a bowl. Measure out the flour into a seperate bowl and leave to one side. Break the egg into yet another bowl and beat it, leave this to one side too.

The butter should now be completely melted. Take the it off the heat, add the brown sugar and whisk together.

Once well mixed, add the vanilla essence and beaten egg and whisk together thoroughly.

This time add all the flour at once and the pinch of salt. Mix together with the blender, slowly as first, so you don't get a big cloud of flour.

When the flour is all mixed in, pour the batter into the greased baking tray.

Make sure the mixture is evenly spread oven the pan and sprinkle with the fresh raspberries. Place in the oven and bake for 20 - 25 mins.

When cooked, a skewer should come out from the blondies with a small coating of crumbs. Leave them to cool for 5 minutes and then cut into squares.

Enjoy in the sunshine.

Raspberry Blondies à la Dinner du Jour

Joanna Schaffalitzky — 

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This is the first of the two blondie recipes that I baked last Sunday. This is Dinner du Jour's recipe only with raspberries instead of the pecans and chocolate chips of the original.

These came out slightly thicker than I had intended due to the baking tray snafu I mentioned and were made with frozen raspberries that I stirred into the mixture while they were still solid.

My mum has reported that these become nicely caramelly the next day, so they would be worth making in advance. But whether you eat them straight out of the pan or leisurely the next day, enjoy!

Ingredients
Butter (or margarine)
140g
Brown Sugar
340g
Flour
240g
Baking Powder
1 tsp
Salt
¾ tsp
Bicarbonate of Soda
¼ tsp
Vanilla Essence
2 tsps
Eggs
2
Raspberries (frozen weight)
150g
Other Requirements

Large glass bowl, saucepan, spatula, mixer and a Swiss roll pan or other deep baking tray

Preheat the oven to 180°C and grease your baking pan. I know I've mentioned this before, but I like to use old butter papers to grease things, they're so handy!

Measure out the butter into a glass bowl that is large enough to make the blondie batter in and place over a saucepan of simmering water, making sure that the bottom of the bowl does not touch the water. Leave the butter to melt.

While the butter is melting measure out the brown sugar into a bowl and leave to one side. Measure out the flour.

Add the baking powder, salt and bicarbonate of soda to the flour and leave to one side with the brown sugar.

By now the butter should be completely melted. Take the melted butter off the heat, add the brown sugar and whisk together.

Once the butter is thoroughly blended with the butter, add the vanilla essence and eggs and whisk again. If you're not a big fan of vanilla you could leave it out or cut it down to just 1 tsp. Personally, I loved the flavour it gave.

Again, whisk everything together until they are well mixed. Then add a small amount of flour to the mixture and blend. Repeat these steps until all the flour is mixed in.

Add the frozen raspberries and fold them into the blondie mixture.

Pour the mixture into your greased pan and put in the oven to bake.

They should take between 25 - 35 minutes to bake depending on the depth of the pan you have them in. If they look like they will get singed on top, cover with a sheet of tinfoil. They blondies are down when a skewer comes out with small crumbs on it.

Remove the blondies from the oven once done and allow to cool for 5 mins before cutting them into squares.

Eat them straight away!

Apple Butter

Joanna Schaffalitzky — 

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Back in the autumn, a very kind work colleague gave me a whole heap of apples from her family home to bake and cook with. I used some of them to make the Tarte Aux Pommes, some to try out the apple cake in Catherine Fulvio's book and the remainder I used to make this apple butter and some apple and ginger jam.

I've found that apple butter is perfect to have on hand as a gift when visiting, as not only is it delicious and a little unusual but it is also vegetariain and vegan friendly.

Just a final note to say that though I've marked that you wait 10 days from making the butter before eating it, you don't have to do this, you could eat the apple butter as soon as it's cool, but this wait does allow the flavours to mellow and mature.

This recipe comes from Mary Norwak's The Book of Preserves which I picked up for 50 cent at our Community Fair in work last year. It's a great book with unusual flavour combinations and really useful advice regarding bottling and jarring. So if you're interested in home preserves and you see a copy of this book, get it!

Ingredients
Apples (chopped weight)
1.4 kg
Water
600 ml
Cider
600 ml
Brown Sugar
as per recipe
Ground Cloves
½ tsp
Cinnamon
½ tsp
Nutmeg
½ tsp
Other Requirements

Chopping board, blender, large saucepan, jam jars (The mixture makes enough for approximately 8 250g jars)

First up I'm going to run through steralising the jam jars as this needs to be done at some stage during the process so that they're ready when the apple butter is ready to jar.

Scrub your jam jars in warm soapy water and rinse thoroughly. Place the wet, clean jam jars on an oven tray and place in the oven at a temp of between 50 - 100°C until you're ready to use them. Personally I do mine at the beginning and leave them in the oven, then I don't need to remember do it later on. Don't forget to wash the lids too!

Peel the apples and coarsely chop them.

Place the chopped apples into a large saucepan and add the water and cider.

Cook the apples and liquids over a low heat until the apples get very soft.

Once the apples are really soft, use the blender on them to make a purée. Make sure you get get it as smooth as possible.

Now comes the slightly tricky bit; weigh the purée and for each 450g of purée measure out 350g of brown sugar. Leave the sugar to one side for the moment.

Pour the apple purée back into the pot and cook on a low heat for about 30 - 40 mins until it has thickened up and coats a wooden spoon.

Add the sugar and stir through. The butter will dramatically change colour at this point, which can be a little bit of surprise, but now that you know, you will be prepared!

Add the spices; cinnamon, cloves, and nutmeg.

Stir the mixture until the sugar dissolves. Leave to simmer, stirring occasionally until all the liquid has evaporated and mixture is thick and sticky.

When the mixture is ready, ladle it into your pre-prepared sterile jars.

Wipe the rim of the jars clean with a damp cloth and screw on the lid. repeat until you run out of mixture and jars.

Enjoy as an alternative to jam or marmalade.