Receipes

following on from what was yet another wonderful show, our chefs have shared some of the exciting receipes for the food they cooked on the day. Find your favourite below and enjoy!!!

Available Receipes

Matthew Brownie - Skeaghanore Duck Burger

Ingredients

  • 2 Duck breasts (1 per burger)
  • 250g Red cabbage
  • 2 Baltimore Bacon
  • Sliced Smoked Gubbeen cheese
  • 2 to 4 Burger Buns
  • Salt & Pepper
  • Rapeseed oil

Method

  1. Get a Non – Stick Pan place it on the heat
  2. Trim the fat off the duck Breasts
  3. Place the Duck Breasts into the pan with no oil
  4. Get good colour on the Duck and crisp up the fat
  5. Turn it flesh side down, get good colour, and place in the oven at 180 degrees (4 – 5 mins)
  6. Cook off the bacon in a hot pan
  7. Place Sliced Gubbeen cheese on both sides of the burger bun and place in the oven for 2 mins to toast and melt the cheese
  8. Finally build up your Burger by adding the red cabbage, crispy bacon & the cooked duck strips.
  9. Place the burger Bun on top, & dig in.
Chefs tip
Add some sliced Beetroot if haven't got time to make the Braised Red Cabbage.

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Duck Burger
 

Shane Smith - Porridge Yoghurt Loaf

Ingredients

  • 150g porridge oats
  • 150g porridge oats, blitzed
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 2 tbsp (25g) mixed seeds (I used pumpkin & sunflower)
  • 500g natural yoghurt
  • 1 medium egg
  • 2 tbsp (30g) treacle
  • 1 tbsp (10g) mixed seeds for the top of the loaf

Method

  1. Preheat your oven to 200°C (180°C fan) and line a 2lb loaf tin with parchment so it’s ready to go.
  2. In a large mixing bowl, combine the porridge oats, blitzed oats, salt, bicarbonate of soda, and 25g of mixed seeds.
  3. In a separate bowl, whisk together the egg, yoghurt, and treacle until smooth and well blended.
  4. Pour the wet mixture into the dry ingredients and stir until you have a thick, hearty batter.
  5. Spoon it into your prepared tin, smoothing the top, and scatter the remaining 10g of mixed seeds over for a lovely crunchy finish.
  6. Bake for 30 minutes at the initial temperature, then reduce the oven to 170°C (150°C fan) and bake for a further 30 minutes until the loaf is firm and golden.
  7. Once baked, turn it out carefully onto a wire rack and let it cool completely before slicing, it’s worth the wait!

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Shane Smith - Triple Chocolate Chip Cookies

Ingredients

  • 120g butter
  • 60g unsweetened cocoa powder
  • 160g brown sugar
  • 40g granulated sugar
  • 2 whole medium egg
  • 200g plain flour
  • Pinch salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 50g milk chocolate chips
  • 50g dark chocolate chips
  • 50g white chocolate chips

Method

  1. Melt the butter & pour into a large bowl.
  2. To this add the cocoa, both sugars and mix.
  3. Once combined, add the egg and yolks, mix.
  4. In a separate bowl, sieve the flour, salt and both raising agents.
  5. Add this to the wet mix and combine to form a dough.
  6. Finally add the chocolate chips and mix through.
  7. Divide this dough into 8 balls and chill for 20 mins.
  8. Preheat your oven to 180C/160C fan.
  9. Place 4 cookies on two lined trays and press down to flatten slightly.
  10. These will spread during baking so allow space in-between.
  11. Bake for 15 minutes.
  12. Once baked allow to cool before tucking in.

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Shane Smith - Chicken Curry Kebabs with Yoghurt Flatbreads

Ingredients

Chicken Skewers

  • 800g chicken breast/boneless thighs
  • 70g Natural Yoghurt
  • 20ml lemon juice
  • 2 tsp finely grated ginger
  • 2 tsp finely grated garlic
  • 2 tsp ground coriander
  • 1 tsp ground chilli powder
  • 1 tsp ground cumin
  • 1 tsp salt & pepper
  • 1 tsp ground turmeric


Flatbreads (makes 6 medium or 4 large)
  • 200g plain flour
  • 250g Natural Yoghurt
  • 2 tsp baking powder
  • ¼ tsp salt


Pickled Onions
  • 30ml apple cider vinegar
  • 1 tbsp caster sugar
  • ½ tsp salt
  • 100ml water
  • ½ red onion, thinly sliced


Coleslaw
  • 120g white cabbage, sliced
  • 2 medium carrots, peeled & grated
  • ½ red onion, sliced
  • 150g Mayo
  • 1 tsp cider vinegar
  • 1 tsp dijon mustard
  • 2 tbsp chopped chives
  • Salt & pepper

Method

  1. To make the pickled onions, add sliced onions to a small bowl. Put the vinegar, salt, water and sugar into a saucepan. Bring to a boil and pour over the sliced onions. Cover and set aside for 1 hour.
  2. To make the slaw, add all the ingredients into a bowl and mix well. Keep cold until needed.
  3. For the chicken curry skewers, dice the chicken into bite-sized pieces.
  4. Place your diced chicken into a bowl with all the remaining ingredients.
  5. Mix well and chill for a minimum of 3 hours, preferably overnight. Remembering the natural yoghurt will help tenderise the meat.
  6. If you don’t have all the spices, use a shop-bought curry powder blend instead.
  7. For the flatbreads, into a mixing bowl, add the Glenilen Natural Yoghurt, flour, baking powder and salt.
  8. Mix well to form a soft dough.
  9. Divide this into 4 or 6 balls & roll to a thickness of ½ cm on a floured work surface.
  10. Place your pan over medium/high heat and add a small drop of oil.
  11. Carefully cook the flatbread for about 40-60 seconds on each side.
  12. Place the cooked flatbreads into an oven dish and pop them into the oven to heat up for a few minutes before serving.
  13. Soak your wooden skewers in water for 5 minutes before adding the chicken; this will stop them from burning in the oven.
  14. Preheat your oven to 180C/160C fan.
  15. Skewer the chicken meat onto four skewers and place on a baking tray.
  16. Cook in the preheated oven for 20-25 minutes until charred on the outside but fully cooked.
  17. Serve the kebabs warm with your flatbreads, salad and a drizzle of natural yoghurt.

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Shane Smith - Lemon Curd Sponge

Ingredients

Curd

  • 2 medium eggs
  • 2 lemons, juiced
  • 150g caster sugar
  • 10g cornflour
  • 110g unsalted butter

Sponge
  • 225g butter, soft
  • 225g caster sugar
  • 4 medium eggs
  • 225g plain flour
  • 2 level tsp baking powder
  • Dash vanilla

Filling
  • 250ml whipping cream
  • 2 tbsp strawberry Jam

Garnish
  • Fresh berries & curd

Method

  1. For the curd, whisk together the eggs, lemon juice, sugar, and cornflour in a heatproof bowl set over a saucepan of gently simmering water. Whisk for 6 to 8 minutes until the mixture is thick and glossy.
  2. Blitz in the butter with a hand blender until smooth and silky.
  3. Press a piece of parchment directly onto the surface and chill, this prevents a skin from forming as it cools.
  4. For the sponge, preheat your oven to 180C/160C fan.
  5. Line the base of 2x8” tins with parchment paper.
  6. Grease and dust with butter and flour. Set aside.
  7. Add the butter and sugar to a mixing bowl and mix until combined.
  8. To this, add the eggs and mix well after each addition.
  9. Add in the vanilla extract and mix well.
  10. Finally, sieve in the flour & baking powder.
  11. Mix to combine and divide this batter between both tins, level out, and place in the centre of the preheated oven.
  12. Bake for 30- 35 minutes or until golden brown and springy to the touch.
  13. Remove and allow to cool in the tin for a few minutes before carefully turning onto a wire rack to cool completely.
  14. To assemble, whip the cream until thick and place it in a piping bag fitted with a star nozzle.
  15. Place one sponge onto your cake stand/plate. Spoon the jam on top and spread to cover the sponge.
  16. Pipe ¾ of the whipped cream on top of the jam and sandwich with the other sponge.
  17. Pipe the remaining cream on top with the curd and berries.
  18. Dust with icing sugar and serve.

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