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Signature Recipes
for Christmas
Give the Gift of Cooking this Christmas
With a Cooks Academy Gift Voucher
Cooks Academy
Gift of Cooking this Christmas
19 South William Street
Dublin 2
www.CooksAcademy.com
01 611 1666
A collection of inspirational culinary delights
brought to you by The National Crafts & Design
Fair in association with Cooks Academy.
W
elcome to the Cooks Academy Chefs’ Theatre at this year’s
Christmas Food Emporium. Once again, Cooks Academy is
delighted to bring you a fabulous line up of food and wine experts to
give you insightful demonstrations during this year’s show. We have
scanned the nation for Chefs, Food Entrepreneurs and Wine Experts
who will present a selection of their signature recipes to add to your
Christmas repertoire and inspire you to cook up a storm with their
culinary hints and tips.
For those lacking cooking experience or time the recipes such a Roast Pheasant
with Chestnut Stuffing, Thyme infused Raspberry and Chocolate Meringue Tower
and Sticky Toffee Puddings, to name but a few, will surely tickle your tastebuds.
This year we are delighted to present a collection of the recipes demonstrated
on stage in this unique show booklet as a souvenir to take home with you.
By browsing through the wonderful recipes, we hope you’ll get lots of delicious
ideas for entertaining family and friends at home throughout the festive season.
Alongside the Cooks Academy Tutors Vanessa Greenwood and David Rice, the
stage features stars such as Catherine Fulvio, Andrew Rudd and Troy Maguire.
We will be showcasing lots of seasonal fare from mini Christmas Puddings to
simple Champagne cocktails.
Please be our guest, sit back and enjoy the variety of demonstrations
this Christmas.
Best wishes,
Founder
Cooks Academy
1
Contents
Contents
Andrew Rudd: Cauliflower Soup with Sautéed Wild Mushrooms . ...............
4
Alix Gardner: Sticky Toffee Pudding . .....................................................
35
Chicken Casserole with Chorizo and Chickpeas . ..................................
5
Lemon Sorbet.....................................................................................
6
Garth McColgan: Juicy Poached Chicken Breast with
Red Peppers and Chive Crème Fraiche...............................................
36
Zesty Garlic Butter . .........................................................................
37
Neil Shirt: Crostini of Grilled Artichoke
with Sweet Onion Puree and Crispy Parmesan.. .....................................
7
Caroline Hennessy: Cheese and Herb Beer Bread . .................................
38
Ruth Wassel: Curried Parsnip Soup..........................................................
8
Chocolate Stout (or Porter) Brownies..................................................
39
Chocolate, Orange and Coconut Cake..................................................
9
Caramel Ale Sauce...........................................................................
40
Veronica O’Reilly: Mini Christmas ‘Pudding’ ..........................................
10
Peter Caviston: Pan Fried John Dory with Tomato and Wild Garlic Salsa ..
11
Maurizio Bruno: Almond Savarin with Chocolate 70 Cremeux
and Yogurt And Berry Soup...............................................................
41
Eugene McSweeney: Goatsbridge Smoked Trout with a Shot Glass
of Horseradish Cream, Eggy Salad and Home Made Brown Bread .......
42
Vegetarian Shepherds Pie with Sweet Potato Topping .........................
43
Timetable of Talks & Demos .................................................................
44
Catherine Fulvio: Thyme Infused Raspberry and Chocolate Meringue Tower . 12
Vanessa Greenwood: Celeriac, Apple and Cashel Blue Soup ....................
14
Fig Galette ......................................................................................
15
Kevin Sheridan: Strawberry Cheesecake.................................................
16
Durrus Cheese Tartiflette..................................................................
17
Gina Miltiadou: Vol-au-vent Mince Pies . ................................................
18
Christmas Ice Cream . ......................................................................
19
Troy Maguire: Roast Pheasant with
Chestnut Stuffing, Root Vegetable Boulangere.. ...................................
20
Colin Harmon: Enjoy Perfect Filter Coffee Every Time!.............................
23
Prannie Rhatigan: Sea Spaghetti and Cheese Straws...............................
24
Liberty Finnegan: Christmas Colcannon ................................................
26
Birgitta Curtin: Salad with Burren Hot Smoked Salmon...........................
27
Lorraine Fitzmaurice: Fruit Mince Pies with Almond Topping.. .................
28
Vegetable Wellington .......................................................................
30
David Rice: Chocolate Roulade . ............................................................
32
Peter Ward: Pint Glass Bread.................................................................
34
Talks
& Demos
Timetable on
Pages 44-45!
Booklet designed and produced by www.zestcreative.ie
Andrew Rudd
Easy Entertaining and
Using Those Christmas
Leftovers
Serves 6
Preparation Time:
10 minutes
Cooking Time:
30 minutes
1 onion, finely chopped
1 clove garlic, finely
chopped
80g butter
1 head of cauliflower, cut
into florets. Retain the
green leaves and stalks
1lt chicken stock
(vegetable stock as an
alternative) 200ml milk
100ml cream (reserve some
for garnish)
2 tsp freshly ground
nutmeg
Salt & pepper to taste
Cauliflower Soup with
Sautéed Wild Mushrooms
Sweat the onion, garlic, green leaves, and
stalks in 50g butter until soft. Season with salt
and pepper. Add the cauliflower florets and
the chicken stock. Cook until the cauliflower is
soft. Add the milk and cream and bring nearly
to the boil. Ensure that you do not boil the
mixture. Season with nutmeg, salt & pepper and
liquidise with a hand held blender.
Chicken Casserole with
Chorizo and Chickpeas
Fry the chorizo for 2-3 minutes until crispy.
Add the chicken and fry, turning frequently,
until lightly browned all over. Add a little
more oil to the pan if needed, then add the
onion, garlic, carrots, celery and chilli and
cook for five minutes. Add the red wine and
sherry, simmer until reduced by half. Add the
can of tomatoes to the pan and bring to the
boil. Cook for five minutes, then add the stock
and bring back to the boil. Add the chickpeas
and for 20-25 minutes (or 10 minutes), or until
the chicken is completely cooked through.
Season, to taste, with freshly ground black
pepper. Sprinkle with chopped parsley and
serve with crusty bread.
Preparation Time:
10 minutes
Cooking Time:
50 to 55 minutes
(15 minutes, quick meal)
1 tablespoon olive oil
2 chicken breasts
1small onion, sliced
1 garlic clove, sliced
2 carrots, chopped
1 celery stalk, chopped
1 red chilli, deseeded and
chopped
80ml red wine
100g chorizo, chopped
60ml sherry (optional)
1 x 400g canned tomatoes
150ml chicken stock
1 x 400g can chickpeas,
rinsed and drained
Prepare the mushrooms by gently tearing into
small pieces by hand. Cook the mushrooms with
butter on high heat for 5 minutes.
salt and freshly ground
black pepper
handful chopped fresh
parsley
Season with salt & pepper, to taste.
Allow to cool
crusty bread, to serve
Serve in a warmed bowl and garnish with the
mushrooms and a teaspoon of cream. Serve
also with crusty bread.
100g wild mushrooms
4
Serves 3-4
5
Serves 6
Preparation Time:
20 minutes
Freezing Time:
Overnight
3 lemons, diced
300g caster sugar
6000ml water
300ml lemon juice
(6 to 7 lemons)
100ml grapefruit juice
(1 grapefruit)
300ml sparkling water
2 egg whites, beaten to
soft peak (to lighten
the sorbet)
Bunch of mint leaves
Lemon Sorbet
Combine the sugar, water, mint leaves, and
diced lemon into a saucepan. Gently heat until
the sugar has dissolved. Bring to the boil and
continue cooking for 6 minutes. You want to
have a light syrup. Remove from the heat and
allow to cool. Strain through a sieve. Stir in the
grapefruit and lemon juices. Add the sparkling
water and egg white.
Pour into the ice-cream maker.
Alternatively, pour into a bowl and freeze.
Another interesting way to serve is to scoop out
the lemon halves and pour in the sorbet. Freeze
and serve. Makes 1.3 litres
Neil Shirt
Christmas Canapés and Snacks
Crostini of Grilled
Artichoke with Sweet
Onion Puree and Crispy
Parmesan
Place the diced onion, butter and by leaf
into a pot with 25ml of water and put on a
low heat. This will cook slowly for at least 90
minutes, the water will evaporate off and the
onions will begin to caramelise. When the
onions are really well cooked, and quite sticky
they are ready. Puree with a stick blender and
gradually add the Olive oil while blending
and then season with salt and pepper. Set
aside to cool. Meanwhile pre-heat your oven
to 180oc. Slice the baguette into 5mm thick
pieces and place on a baking sheet, season
with salt and pepper and then drizzle the oil
on. Bake the baguette for around 5 minutes
or until golden brown and crisp, Set aside.
Place the shaved Parmesan onto a non stick
tray and bake in the same oven until crisp
and golden. Drain the artichokes and remove
the choke (centre) if necessary.
To assemble place the crisp bread pieces
onto a tray and spoon on the onion puree.
Next place the artichoke on top and finish
the assembly with the Parmesan. Garnish
with basil
[email protected]
www.andrewrudd.ie
6
7
Serves 10
For the Crostini
1 sourdough baguette
extra virgin olive oil
Maldon sea salt
Black pepper
For The Topping
1 large onion (diced)
10g butter
1 large bay leaf
20ml extra virgin olive oil
1 small jar of grilled
artichokes
30g Parmesan Reggiano
shavings
Basil
[email protected]
www.neilshirtcatering.ie
Ruth Wassel
Thermomix
Your Christmas
Curried Parsnip Soup
Ingredients
75ml olive oil or 75g
butter
1 medium onion
1 garlic clove, crushed
(optional)
375g (13oz) parsnips
peeled and chopped
salt and freshly
ground pepper
Melt the butter in a heavy saucepan, add the
onion, garlic and parsnip, season with salt and
pepper and toss until well coated. Cover and
cook over a gentle heat until soft and tender,
about 10 minutes. Stir in the curry powder/
paste and gradually incorporate the hot stock.
Simmer until the parsnip is fully cooked and
liquidize. Correct the seasoning and add the
milk. Serve with crispy croutons and sprinkle
with chopped chives or parsley.
1-2 teaspoons curry
paste/powder (to taste)
Ingredients
Chocolate, Orange
and Coconut Cake
Preheat the oven to 180C. Line the base of
a 20cm (8in) diameter spring-form tin with
greaseproof paper and butter the sides of
the tin.
Melt the chocolate in a bowl sitting over
a saucepan of simmering water or in a
microwave or warming drawer.
150g (5oz) good dark
chocolate finely grated
zest of an orange
50g (2oz) Amaretti biscuits
100g (4oz) butter
cut in cubes
100g (4oz) coconut
4 eggs, beaten
175g (7oz) sugar
cocoa powder or icing
sugar for dusting
Place the Amaretti biscuits, coconut, sugar
and orange zest in a food processor and whiz
until the biscuits and almonds are almost
finely ground. Add the butter and the eggs
and blend. Then add the melted chocolate
and briefly mix again until blended.
Pour the mixture into the prepared tin and
put straight into the oven. Cook for 35-40
minutes until the cake is puffed up and
slightly cracked around the edges. Remove
and allow to sit for 15 minutes before
transferring to a plate. As the top will crack
you can serve this upside down for a more
perfect looking cake. When it is cool, dust
with cocoa powder or icing sugar.
1 litre chicken or
vegetable stock
250ml milk
Garnish; crispy croutons,
chives or parsley finely
chopped.
www.cookingwithruth.ie
8
9
Veronica O’Reilly
Peter Caviston
Healthy Habits Christmas
Gourmet Seafood
Entertaining
Mini Christmas ‘Pudding’
100g brazil nuts (soaked
for 8 hours)
Mix all ingredients together and shape
into a pudding. Place in a small pudding bowl.
Press firmly into place and refrigerate for
2 hours.
100g almonds soaked
overnight (or any nuts)
Vanilla Cashew Cream
Ingredients
100g dates
100g raisins
100g prunes
1 dessertspoon vanilla
extract
Mix all ingredients together in a highspeed
blender until smooth. Refridgerate for 2 hours.
Serve over pudding and garnish with mixed
spice and berries.
1 dessertspoon mixed spice
Pan Fried John Dory
withTomato and
Wild Garlic Salsa
Ingredients
Heat large frying pan then add ground nut
oil. Season fish with salt & pepper.
Pan fry for 2-3 mins on each side. Then spoon
butter over fish to give golden brown colour.
Serve on plate with cherry tomato and wild
garlic salsa.
2 oz butter
4 fillets John Dory
salt
cracked black pepper
2fl oz ground nut oil
baby potatoes
fresh mint
Wild Garlic Salsa
1 teaspoon cinnamon
1 teaspoon ground ginger
Salsa
Chop & sweat shallots, cut cherry tomatoes
in half (leave some whole for display), add
capers and other ingredients and mix
together.
2-dessertspoons coconut oil
(melt)
Zest of one orange and one
lemon
2 Shallots
2fl oz
Olive oil
12 Cherry Tomatoes
Pinch Salt
Pinch Cracked Black Pepper
Vanilla Cashew Cream
Bunch Wild garlic leaves
Juice of 1 Lemon
100g dry cashews
Tablespoon Capers
50ml water 2 dessertspoons agave/
honey 3 dessertspoons coconut
oil (melt)
1 vanilla pod or 1
teaspoon vanilla extract
and a little lemon juice
10
[email protected]
www.healthyhabs.com
11
Tel: (01) 280 9245
www.cavistons.com
Catherine Fulvio
Catherine’s Christmas Dessert
Thyme Infused Raspberry and
Chocolate Meringue Tower
Serves 10-12
For The
Meringue Mixture
6 egg whites
360g caster sugar, sieved
For The Filling
350g dark chocolate
150ml double cream,
whipped
90g butter
For The Raspberries
600ml red wine (and that
leave a glass for chef!)
4 tablespoons honey
2 sprigs thyme
700g raspberries
2 teaspoons of Arrowroot
mixed with a little water,
to thicken the sauce
Chocolate shavings (or
broken Flake bar) and
thyme sprigs, to decorate
Raspberry thyme sauce, to
drizzle
Preheat the oven to 140°C/Fan 120°C/Gas 1.
Line a baking sheet with parchment paper.
Draw large, medium and small heart shapes,
measuring 24cm, 20cm and 16cm on the
underside of the parchment paper ensuring
that you can see the shape through the paper.
Place the egg whites into a bowl. With an
electric hand mixer, whisk the egg whites until
stiff but not dry. Gradually whisk in half of the
caster sugar, a tablespoon at a time. Fold in
the remaining caster sugar. Using a piping bag
with a plain nozzle, spoon the mixture into the
bag and following the line of the heart shapes,
fill in the shapes with the meringue mixture.
Secure the parchment paper to the baking
sheet with a little of the meringue mixture to
ensure the paper does not lift in the oven. Bake
immediately for 1½ hours or until set.
Leave the oven door slightly open so that the
meringues can cool in the oven.
Meanwhile, to prepare the raspberries, place
the red wine, honey and thyme in a saucepan
and warm through. Remove for the heat. Place
the raspberries in a shallow bowl and pour the
wine over. Cool and place in the fridge for 30
minutes.
12
To make the filling, melt the chocolate and
the butter in a bowl over a pan of simmering
water. Allow to cool and then fold in the
whipped cream.
To make the sauce, using a slotted spoon,
gently remove the raspberries from the liquid,
taking care not to break them. Strain the
liquid and return to the saucepan. Add the
Arrowroot mix and heat the liquid to thicken
to a light sauce consistency.
Spread the large and medium meringue
hearts with some of the chocolate mixture
and top with raspberries. Starting with
the largest heart at the bottom, pile the
meringues on top of each other.
Garnish chocolate shavings and sprigs of
thyme. Drizzle generously with the raspberry
thyme sauce.
13
www.ballyknocken.com
www.catherinefulvio.com
Vanessa Greenwood
Christmas Starters
Celeriac, Apple and
Cashel Blue Soup
Ingredients
50g butter
1 medium leek (220g cut
weight) white stalk only,
washed and thinly sliced
350g celeriac, peeled and
roughly chopped
2 apples, peeled, cored
and diced
150g peeled potato,
peeled & diced
900ml vegetable stock,
hot
100g Cashel Blue Cheese,
crumbled
1 tablespoon chopped
chives
75ml cream, whipped
Tel: (01) 611 1666
www.cooksacademy.com
Melt the butter in a medium heavy based
saucepan, add the leek and celeriac, cover
with a cartouche (paper lid pressed down over
the vegetables) and sweat for 10 minutes until
softened. Add in the diced apple and cook
for a further 3-4 mins, stirring occasionally
and season well. Add the potato and hot
stock, cover and bring to the boil, then reduce
the heat to a simmer for a further 10 mins or
until the potato is cooked. Whizz the soup
with a handheld blender until smooth. Stir
in the crumbled blue cheese and whizz once
more. Ladle into soup bowls and garnish
with chopped chives and a generous dollop of
whipped cream. Instead of chopping chives
snip off the required lengths with your kitchen
scissors.
If you can’t get celeriac, try using celery
instead, in which case I like to remove the
stringy outer layer from each celery stalk using
a wide vegetable peeler.
14
Ingredients
Fig Galette
To make puff pastry galette: Preheat the oven
to 200°C. If not already pre-rolled, roll out the
pastry to 2mm thick and cut out 4 discs using
a 10cm wide pastry cutter (or wine glass rim
/ or saucer base). Prick well with a fork and
place on a baking sheet lined with a sheet of
parchment paper. Cover with a second sheet
of parchment paper and weigh down with a
second baking tray. Bake for 12 minutes until
crisp and golden. To make the fig jam: Chop
3 of the figs into small pieces and place in a
saucepan with sugar and balsamic vinegar.
Stir over a low heat until the sugar dissolves,
then stop stirring and allow to simmer for 10
minutes. The jam will thicken
slightly once
it is remove from the heat and
as it cools.
To assemble galette: Slice each
of the remaining figs into 4-6
wedges. Smear a spoonful of
jam over each galette, Lay
2 slices of camembert in the
centre, followed by some fig
wedges. To serve, warm in the
oven until the cheese.
Once you learn how to make
pastry galettes, there is no end
to the wonderful toppings you
can dream up to serve with
them. just starts to melt.
Garnish with fresh herbs.
15
200g all butter puff
pastry, defrosted
6 fresh figs
60g caster sugar
2 teaspoons balsamic
vinegar
100g camembert cheese,
cut into 8 slices
fresh chives or basil
leaves, to garnish
Kevin Sheridan
Ultimate Christmas Cheeses
Strawberry Cheesecake
Biscuit Base
Serves 6-8
Biscuit Base
230g biscuits
100g butter
For The Cheese Mix
300g cream cheese
300g quark cheese
180ml cream
Punnet Strawberries
(stalks removed and
mashed)
1 tablespoon caster sugar
14g sachet gelatine
50ml hot water
For the cheese mix
Punnet Strawberries
1 heaped tablespoon
caster sugar
Put the biscuits in a zip loc bag and the crush
with a rolling pin. Melt the butter over a gentle
heat. Transfer the biscuit crumb to a mixing
bowl and blend with the melted butter. Press
the mixture in to the bottom of a 9” ring form
tin, and put in the fridge for a minimum of 30
minutes.
Cheese Mix
Blend the gelatine and water. Blend all other
ingredients with an electric whisk thoroughly
(approx 2 minutes max). Then stir in the
gelatine. Pour the mixture over the chilled
biscuit base and smooth with a spatula
Strawberry Coulis
(to blend through – optional)
Remove stalks and mash the strawberries,
blend with sugar, and simmer, stirring regularly
for 5–10 minutes. This can then be forked/
swirled through the cheesecake mix to create
ripples. Decorate the top of the cheese cake
with strawberries and whipped cream or
cream cheese.
16
Durrus Cheese Tartiflette
Steam or parboil the potatoes until just
soft. Gently cook the onions and bacon in a
covered pan with butter or olive oil. Add wine
if using. Slice the potatoes thickly. Put all the
ingredients in a buttered shallow oven dish.
Add salt and pepper and pour on the crème
fraîche mixing gently. Bake at 180°C for 20 25 minutes. Stir gently after 10 minutes.
Serve with green salad and red wine.
Serves 4
900g waxy
potatoes, cubed
1 small Durrus or 400g
cut portion, remove
rind, cubed
2 onions, finely chopped
1glass white wine
(optional)
200g back bacon rashers,
cut into small pieces
(spinach & watercress or
kale can be vegetarian
alternatives)
250g tub crème fraîche
black pepper and salt
Tel: (046) 924 5110
www.sheridanscheesemongers.com
17
Gina Miltiadou
Sweet and Quick Christmas
Vol-au-vent mince pies
Serves 6-8
450g raisins
450g sultanas
350g grated apple
170g brown sugar
145mls brandy
145mls whiskey
Mix all the ingredients together in a large
saucepan. Slowly bring to the boil and simmer
for 30 minutes.
Meanwhile, cook the vol-au-vents according to
the packet instructions. When cooked, fill with
mincemeat and bake for a further ten minutes.
Serve with whipped cream. Keep any extra
mincemeat in a sterilised jar for up to
one month.
85g butter
Juice and rind of one
lemon
Serves 6
Christmas Ice Cream
Slightly soften the ice cream, tip into a large
bowl and beat with a wooden spoon, until
smooth. Fold in two tablespoons of orange
juice, the Christmas cake, cut into small
cubes, and the glacé cherries. Transfer to a
small freezer-proof container and freeze until
solid. Just before serving, heat a ginger loaf
cake in the microwave on high for 45 seconds,
until warm. Thickly slice into six, divide
between plates and top each with a big scoop
of the ice cream.
Pinch of nutmeg and
cinnamon
60g almonds
60g walnuts
100g mixed peel
2 tablespoons of
marmalade
1 packet vol-au-vents,
defrosted
500ml tub
vanilla ice cream
2 tablespoons orange juice
200g Christmas cake
75g glacé cherries,
roughly chopped
One ginger loaf cake
Dust with icing sugar and grate over a little
orange zest to serve.
(01) 663 8851
www.easyfood.ie
18
19
Troy Maguire
Roast Pheasant
with Chestnut Stuffing
To test if the pheasant is done, pierce the
thigh with a skewer - the juices should run
clear. Allow to rest, covered in a warm
place for 10-15 minutes before serving.
For The Stuffing
Ingredients
Pheasant
1kg pheasant
Roast Pheasant with
Chestnut Stuffing, Root
Vegetable Boulangère
80g butter, softened
For The Pheasant
salt and pepper
A 1kg pheasant will serve four people, a small
amount each, but the meat and stuffing is
rich. If you like, you can chop a little sage or
tarragon to add to the butter, which you push
under the skin of the breast.
olive oil
Cut the bread into cubes and place in a bowl
with just enough warm milk to moisten and
soften the bread. Cook the onions in the olive
oil with a little salt and pepper until golden
brown and soft. Add to the bread along with
all the other ingredients and mix thoroughly.
* To peel the chesnuts, slit along one side
then boil in water for 10 minutes. Remove
from heat and pull chestnuts out one at a
time into a tea towel and peel while hot, if
they do not peel easily put back in the hot
water for a while.
Preheat oven to 175C. Rinse pheasant, pat dry
and chop off the head if still attached.
Stuff the bird with the bread stuffing, then
push a good bit of butter under the skin of the
breasts. Season all over with salt and pepper,
place in a baking pan along with your potatoes
and vegetables, drizzle with a little olive oil
and dot any remaining butter on top. Roast for
about 40-45 minutes.
20
21
Ingredients
Stuffing
100g stale sourdough
or country-style bread,
crusts removed
1/3 cup milk, warmed
1 onion, chopped
3 tablespoons olive oil
salt and pepper
1 sprig rosemary or a few
sprigs of thyme, chopped
6 chestnuts, peeled* and
roughly chopped
3 tablespoons
grated parmesan
1 egg
Ingredients
Root Veg Boulangère
Root Veg
Boulangère
First sauté the onions lightly in a frying pan.
Arrange a layer of potatoes over the base of
your oven tray or dish. Sprinkle sautéed onion
and 2-3 sage leaves on top and season with
salt and pepper. Continue in this way until all
potatoes and onion are used up and you finish
up with a layer of potatoes on top. Pour the
stock evenly over the potatoes.
6 sliced potatoes
4 shaved parsnips
4 sliced onions, sweated
1 finely sliced celeriac
1lb butter
thyme leaves
salt & pepper
Fleck the surface with the butter and bake for
45-50 minutes or until the potatoes are golden
brown on top and cooked through. You may
need to cover in tin foil to stop it drying out
or add more stock for the last 15 minutes of
cooking.
Colin Harmon
Filter Coffee at Home
Enjoy Perfect Filter
Coffee Every Time!
Place the ground coffee onto the rinsed paper
filter and place the whole vessel onto a scales.
Start the timer and add 80g of water, just off
the boil, and leave the wetted grounds to rest
for 45 seconds. Slowly add the water to the
coffee at a slow pace being careful not to pour
directly onto the paper. Aim to pour 500g (ml)
of water onto the coffee in about 3mins. After
a further 30 seconds all the water should
have run through the coffee bed. Remove the
paper and swirl the coffee to aerate the drink.
Pour into a wide mouthed cup and leave to
cool momentarily. Serve black, without sugar
and enjoy the changes of the coffee as the
temperature drops.
Equipment and
Ingredients
30g of Freshly Roasted
Coffee (Freshly Ground,
coarse like sugar. Lighter
roasts best, seasonal
where possible)
500ml of Boiled Water
(c95 Degrees)
1 x filter brewer with rinsed
papers (Chemex or Kalita
Dripper is recommended)
1 x Digital Scales
1 x Timer
1 x Pouring Kettle
[email protected]
www.3fe.com
22
1
23
Prannie Rhatigan
Entertaining for Christmas
Serves 6
20g (3/4 oz) dried sea
spaghetti
2 tablespoons or juice
of 1 lemon
Pastry:
75g (21/2 oz) butter
75g (21/2oz) plain flour
75g (21/2oz) mature
cheddar, grated
1/4 teaspoon dry mustard
1/4 teaspoon nori flakes
Sea Spaghetti
and Cheese Straws
To prepare the sea spaghetti
Soak sea spaghetti in cold water for 30 minutes
to rehydrate, drain and place in bowl. Add
lemon juice and stir to coat. Allow to marinate
for 30-60 minutes. Place in a steamer and
steam until soft and similar al dente spaghetti.
Depending on the thickness of the seaweed this
takes between 5–12 minutes. Remove from the
steamer. Pat dry with kitchen paper.
To prepare the pastry
Place the butter, flour, cheese, mustard and
nori flakes in a food processor and pulse until
the ingredients form a ball. Wrap the dough in
cling film and refrigerate for 1-2 hours.
and place on baking tray. Repeat process
with strands of sea spaghetti until all the
dough is used. Chill in the freezer or fridge for
20-30 minutes.
When ready to bake straws:
Preheat the oven to 190°C/375°F/Gas 5. Bake
for 10 minutes in the centre of the oven until
golden brown. Remove and leave on baking
tray for 2 minutes to settle. Carefully transfer
to wire rack. Eat warm or cold.
Grease two baking trays. Press and roll out
the dough as thinly as possible to a rectangle
measuring about 15 x 30cm (6” x 12”). Lay one
strand of sea spaghetti out on the edge of the
dough and press it gently into the dough. Roll
the pressed sea spaghetti over just once, to
barely encase. Cut into 7.5cm (3 inch) pieces
Cook’s Tip: the straws are perfect for
Christmas entertaining as they can be
prepared in advance and stored uncooked
either in the fridge, for 24 hours, or the freezer,
until needed, before popping them into the
oven for ten minutes or slightly longer if
straight from the freezer.
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25
www.prannie.com
Ingredients
450g potatoes
50ml full fat milk
1 knob unsalted butter
6 brussel sprouts
cored and shredded
4 dried apricots
1 knob unsalted butter
Liberty Finnegan
Birgitta Curtin
Cooking – Babies First Christmas
Hot Smoked Salmon Starters
Christmas Colcannon
8 months+
Salad With Burren
Hot Smoked Salmon
Refresh the apricots in a bowl of boiling water
for a couple of minutes until tender. Peel the
potatoes and cut them into even-sized pieces.
Put in a saucepan of cold water and bring to
the boil until cooked through. To check if they
are cooked use a knife and pierce the potatoes,
if the knife enters without resistance they
are done. With a masher, mash the potatoes
until lump free. You can use a drip of milk and
unsalted butter to make them smoother. Taste
and set aside. Slice the apricots into thin strips.
Heat a sauté pan and add the butter, once
heated add the brussel sprouts and apricots.
Cook over medium heat until the sprouts are
wilted and softened. About 10 minutes. Place in
a food processor and process until smooth.
Add to mash. Never put the mash in the food
processor with the food as it will turn into a
chewing gum like substance.
Combine all the dressing ingredients, except
the salt, in a small bowl and whisk until
blended. Add salt to taste. Let stand 30 minutes
or overnight to blend flavors. Meanwhile toss
the salad greens with two-thirds of the dressing.
Arrange the greens on individual plates.
Arrange the asparagus around the edges. Slice
the Hot Smoked Salmon into strips and arrange
them on top of the greens. Drizzle them equally
with remaining dressing and serve.
homemadebabyfoodireland.blogspot.com
26
Salad
600g or 1 1/3 lb Burren Hot
smoked Spiced Salmon, cut
into pieces 2 litres or 2 quarts mixed
salad greens washed and
torn (for ex. romaine,
red leaf, chinese cabbage,
escarole or watercress) 12 x asparagus stalks
cooked and chilled
Tarragon Honey
Mustard Dressing
1 x garlic clove
minced or pressed 60ml or 1/4 cup olive oil,
preferably virgin olive oil 1 1/2 tablespoon
white wine vinegar Suitable for freezing up to 6 months.
For adults this recipe is lovely to add sliced
almonds or chestnuts to the sauté pan before
the sprouts. You can also add leftover turkey in
the food processor with the sprouts to make a
complete Christmas dinner.
Serves 4
2 tablespoons
Dijon-style mustard 1 teaspoon honey (runny) 3/4 teaspoon dried
tarragon leaves www.burrensmokehouse.ie
1/8 teaspoon freshly-ground
black pepper salt to taste
27
Lorraine Fitzmaurice
Veggi Treats for all the Family
Serves 24
Fruit Mince Filling
285g (10oz) raisins
285g (10oz) sultanas
285g (10oz) currants
150g (5 1/2oz) stoned dates
roughly chopped
125g (4 1/2oz) cooking
apples, washed and diced
rind of half a small
orange diced small along
with the juice
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon mixed spice
30g (1oz) chopped toasted
walnuts
1 dessertspoon apple
concentrate
1 teaspoon Mugi Miso (soy
bean, barley paste)
Fruit Mince Pies With
Almond Topping
Fruit Mince Filling
Wash the dried fruits. Place in a heavy based
pot along with the apples, orange rind and juice
and spices. Stir well. Add water up to the level
of the fruit. Place a lid on top and bring to a
boil. Lower the heat and simmer for 1 hour. Stir
occasionally. When cooking is finished stir in
the walnuts, apple concentrate and miso. Cool.
The miso acts as a preservative. The mince will
keep for 3 months in the fridge.
Wholemeal Spelt Pastry
Place the flour in a large roomy bowl. Add a
pinch of salt. Rub the margarine in with your
finger tips until it resembles breadcrumbs. Add
2 dessertspoons of cold water gradually and
bring everything together with your fingers
until a dough forms. Wrap in cling film and
allow to rest for 30 minutes.
Lightly oil 2 muffin trays. Roll out the pastry
on a lightly floured surface to 1/4cm thickness.
Using a 9in (3 1/2 in) scone cutter, cut out 24
circles of pastry. Line the muffin trays with the
pastry circles. Lightly press them into the base
of the muffin tray. Bake them in a pre-heated
28
oven, 190C, Gas 5 for 20 minutes. These bases
once baked will keep for 2 weeks in an airtight
container. They also freeze well.
To Assemble The Pies
Place 60g (2 1/2oz) ground almonds into
a food processor or use a hand blender.
Add a few drops of almond essence and
150ml (5 fl oz) water. Blend until smooth. If the
topping is too thick add a little more water
until a smooth consistency has been reached.
Spoon a heaped dessertspoon of mince into
each pie case. Using a dessertspoon pour a
layer of almond topping over the mince. Bake
in the oven, 190C, Gas 5 for 20 minutes or
until topping is lightly golden.
29
Wholemeal
Spelt Pastry
450g (1lb) wholemeal
spelt flour (or
wholemeal fine
pastry flour)
pinch of sea salt
225g sunflower margarine
Serves 4-6
Ingredients
2oz (60g) brown
basmati rice
pinch saffron, or
turmeric
1 teaspoon lemon zest
1 cinnamon stick, 3in
piece
1 small onion, halved
and thinly sliced
1 bay leaf
2 cloves
2 green cardamon pods
3 large field mushrooms
10 1/2 oz (300g butternut
squash, diced into 2cm
cubes
Vegetable Wellington
Wash the rice. Using a pot with a tight lid
and over a medium heat melt 1 dessertspoon
butter or margarine, and 1 dessertspoon of
sunflower oil. Saute the onion until soft. Add
the cinnamon stick, bay leaf, cloves, cardamon
pods, and the pinch of saffron. Add the washed
rice and 100mls of water and a pinch of salt.
Bring to a boil, lower the heat, place a tight
lid on top and simmer on a low heat for 45
minutes. Preheat the oven to 225C, Gas 8.
Place the butternut squash onto a baking tray
and toss in a little sunflower oil and a pinch
of salt. Place on the top shelf of a hot oven to
roast, approx., 15 minutes. Remove the stalks
from the mushrooms. Wipe the mushroom caps
clean. Place on a baking tray and toss in a little
butter or sunflower
margarine
sunflower oil
1 tablespoon parsley,
chopped fine
1 tablespoon thyme
leaves, chopped
2 free range eggs,
hard boiled and roughly
chopped
sunflower oil and a pinch of salt, sprinkle over
half the thyme leaves. Dice the stalks and
place on the baking tray. toss in the sunflower
oil and a little salt. Place in the hot oven to
roast until tender, approx 15 minutes.
Fluff up the rice, and remove the cinnamon
stick, bay leaf, cardamon pods, cloves. Place
in a large bowl along with butternut squash,
parsley, the remaining thyme leaves, lemon
zest, the mushroom stalks and hard boiled
free range eggs. Stir and season with salt
and pepper.
Onion Gravy
1 medium onion,
diced finely
2 tsp thyme
leaves, chopped
250ml vegetable stock
soy sauce to taste
2 teaspoons
arrowroot, or corn
flour to thicken
Assemble the wellington. Heat the oven to
200C, Gas 6. Lightly oil a baking tray. On a
lightly floured surface roll out the puff pastry
to 1/2 cm thick. cut a rectangle of pastry 8in
x 12in (20cm x 30cm). Lay the mushrooms
down the middle of the rectangle of pastry.
Place the rice mixture on top. Bring the sides
of the pastry up together and pinch the pastry
together to seal. With the remainder of pastry
cut out some shapes of leaves to decorate the
pie. Lift onto the oiled baking tray. Brush the
surface with beaten egg. Place in the centre of
the oven for 30 minutes until golden.
To Make The Gravy
Warm a dessertspoon of sunflower oil in a
pot and saute the onion and thyme until the
onion is soft but not brown. Add the vegetable
stock. Blend the arrowroot or corn flour in a
little cold water and add to the pot. Bring to
a boil, lower the heat and simmer until the
gravy thickens. Season with soy sauce until a
rich taste has been reached.
sea salt and fresh
ground black pepper
101/2 oz (330g) puff
pastry
1 free range egg, beaten
30
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www.blazingsalads.com
David Rice
Entertaining At Christmas
Chocolate Roulade
Serves 6-8
200g plain dark chocolate,
roughly chopped
5 eggs, separated into
whites and yolks
140g caster sugar
150ml cream, lightly
whipped
1 tbsp icing sugar, sieved
100g raspberries, some
for filling and some to
garnish the plate
sunflower oil, for
greasing the tin
Another flourless dessert which tastes even
better if made the day before a dinner party!
Melt the chocolate in a bain marie (a bowl
set over a saucepan of simmering water),
leave to cool.
Using an electric whisk, beat the yolks and
the caster sugar for a few minutes until thick
and pale (mousse like). Fold in the melted
chocolate until marbled looking.
Whisk the egg whites until stiff peaks form
and stir a large metal spoonful into the
chocolate mixture, to loosen it. Fold the
remaining whites in gently. Spread the
mixture evenly onto a lined swiss roll tin and
bake for 15 minutes until the top is springy to
the touch. Leaving the sponge in the tin, cover
immediately with a damp cloth (to prevent the
sponge from cracking) until cool.
Lay a sheet of parchment paper on a work
surface and dust with icing sugar. Remove
the cloth and turn out the sponge onto the
parchment paper. Peeling away the
original paper.
32
Fold half the icing sugar into the whipped
cream, then spread it evenly over the sponge.
Scatter over most of the raspberries.
Starting from the long edge closest to you, roll
the sponge up and over. Place the roulade on
to a serving dish and dust with icing sugar
and decorate with any remaining berries
(and or dust with icing sugar).
Brushing a little unscented oil over the tin,
before pressing the parchment paper into
the tin. This helps the paper to mould to the
shape of the tin.
33
Tel: (01) 611 1666
www.cooksacademy.com
Peter Ward
Alix Gardner
Homemade Breads for Christmas
Sticky Toffee Christmas
Pint Glass Bread
Sticky Toffee Pudding
Ingredients
Preheat oven to 180 C 350 F Gasmark 4.
Pint glass coarse flour
Put the chopped dates in a bowl, add the
boiling water with the coffee, bicarbonate of
soda and vanilla essence. In another bowl
cream the butter and sugar together till light
and fluffy. Add the beaten egg a little bit at a
time with a little flour. Fold in the remaining
flour and the date mixture including the liquid.
The mixture should be runny.
Pint glass white flour
3/4 pint buttermilk
Enough salt to coat
the bottom of a
pint glass
Enough soda to coat
the bottom of a
pint glass
Oil 4 x 80gm dariole moulds or ramekins.
Pour into the moulds and bake for 20 minutes
until firm. After 5 minutes turn them out.
Enough butter to coat
the bottom of a
pint glass.
Mix by hand in a large bowl. Mix in butter
with fingertips. Make a well in the middle and
add buttermilk. Mix with hand held rigid like
a claw. Do not over knead. Flour surface and
turn out. Fold into a flat round and make a
cross on top.
www.countrychoice.com
Bake in a hot oven at 190 degrees for about
35-45 minutes. Tap on bottom for a hollow
sound to make sure it is done.
34
Make the sauce by putting all the ingredients
together in a saucepan and heating gently
for 5 minutes or until the sugar has dissolved.
Plate the puddings individually and pour
the toffee sauce over them; decorate with red
currants and mint leaves. Serve with cream.
Serves 4
Ingredients
35g butter
75g caster sugar
1 medium egg
90g self raising flour
90g of stoned
dates, chopped
90ml boiling water
1 teaspoon instant coffee
to be added to the
boiling water
1/2 teaspoon vanilla essence
1/4 teaspoon bicarbonate
of soda
Toffee Sauce
100g dark soft brown sugar
60g butter
4 tablespoons cream
10g pecan nuts
1/8 teaspoon freshlyground black pepper salt to taste
www.dublincookery.com
35
Garth McColgan
Children’s Cookery
Serves 6
Preparation Time:
15 minutes
Cook Time:
35 minutes
6 chicken breasts
5 red & yellow peppers,
diced
3 onions, roughly chopped
100g butter
1 chicken stock cube
200g crème fraiche
2 tablespoons chopped
chives
Juicy Poached Chicken Breast
with Red Peppers and Chive
Crème Fraiche
Cook the peppers and onions in the butter over
a low to medium heat, covered for 15-20 minutes
until soft. Add stock cube and blend using a
hand or jug blender. Be careful, it’s hot. Pop the
chicken breasts into the liquidised vegetables
and poach gently for 15-20 minutes depending
on how big they are.
Mix the chopped chive into the crème fraiche.
Put a breast of chicken on the plate, spoon lots
of the sauce around the plate and top with
a dollop of chive crème fraiche. Serve with
steamed basmati or long grain rice. circles of
pastry. Line the muffin trays with the pastry
circles. Lightly press them into the base of the
muffin tray. Bake them in a pre-heated oven,
190C, Gas 5 for 20 minutes.
These bases once baked will keep for 2 weeks in
an airtight container. They also freeze well.
Serves 6
Zesty Garlic Butter
Make the garlic butter by putting the garlic,
butter, lemon juice and zest and a good pinch
of salt and pepper into a saucepan and place
over a low heat. When the butter has melted,
leave it on the heat for another two minutes
and then remove from the heat and allow the
flavours to infuse.
Toast your bread and, while it is still warm,
brush on the garlic butter.
Preparation Time:
5 minutes
Cook Time:
7 minutes
75g butter
4 cloves of garlic,
sliced thinly
1/2 lemon juice and zest
Sea salt
Coarse ground black
pepper
Serve with the juicy poached chicken..
www.foodactive.ie
36
37
Caroline Hennessy
Baking with Irish Craft Beer
Ingredients
350g plain flour
3 teaspoons baking
powder
1 teaspoon salt
1 teaspoon sugar
50g strong cheddar
cheese, grated.
A handful of chopped
chives
330mls beer
50g butter, melted
Cheese and Herb
Beer Bread
A cheese and beer bread is only as good as
the cheese and beer that you use! Go for a
well-flavoured mature farmhouse cheddar
cheese, something like Hegarty’s, Coolattin
or Mount Callan would be fantastic. I like
this made with Sunburnt Irish Red from Eight
Degrees but you can also try lighter beers like
Galway Hooker IPA and Metalman Pale Ale.
Makes 1 x loaf.
Preheat the oven to 190°C (180°C fanbake) and
grease a 450g loaf tin.
Ingredients
Chocolate Stout
(or Porter) Brownies
100g plain flour
Preheat the oven to 180°C (160°C fanbake).
Grease and line a 22cm square tin with
greaseproof paper. Sift the flour, cocoa, salt
and baking powder together and set to
one side.
Gently melt the chocolate and butter together
in a large heatproof bowl over a saucepan of
barely simmering water. Take it off the heat
and add the sugar, whisking until smooth.
Allow to cool slightly then beat in the eggs,
stout or porter and, finally, the sifted dry
ingredients until just blended.
Pour into the prepared tin and bake in the
preheated oven for 22-25 minutes until set but
still a little squidgy in the middle. Cool in the
pan then cut into 16 pieces.
Sift the flour, baking powder and salt into a
large bowl. Add the sugar, cheese and chives,
mix thoroughly and make a well in the centre.
Pour in the beer and stir gently until combined.
Scrape into the loaf tin, pour over the melted
butter and cook in the preheated oven for 50-60
minutes until well browned. Slip it out of the
tin and, if the loaf is ready, the base will sound
hollow when you tap it with your knuckles.
Cool on a cooling rack before cutting and
serving with lots of butter and some
homemade soup.
38
1
39
50g cocoa
1/4 teaspoon salt
1/2 teaspoon baking
powder
150g dark chocolate,
70% cocoa solids
175g butter
200g caster sugar
2 eggs
1/2 teaspoon vanilla
extract
250mls stout or porter
Ingredients
330mls beer
30g butter
100g muscovado sugar
Pinch salt
250mls cream
1 teaspoon
vanilla extract
Caramel Ale Sauce
This is a good recipe to try with some of the
seasonal beers that come out around this time
of the year. I’d recommend the Spiced Winter
Ale from Eight Degrees Brewing. Makes enough
to keep four people very happy.
Bring the beer to boil in a heavy saucepan over
a medium heat and cook until reduced by two
thirds, to approximately 110mls. Depending on
the size of your saucepan, this can take from
15-25 minutes. Add the butter, dark brown sugar
and salt and simmer for 4-6 minutes until thick
and bubbling.
Whisk in the cream and vanilla, cook for
another 4-6 minutes until thickened.
Serve warm over ice cream, with chocolate
cake or, for the double whammy, with the
Chocolate Stout (or Porter) Brownies.
This also keeps well in the fridge and can
be reheated.
Maurizio Bruno
Christmas Desserts
Almond Savarin With
Chocolate 70% Chocolate
and Yogurt and Berry Soup
Put the first five ingredients in the mixer
and mix slowly, when everything is well
incorporated add little by little the egg yolk.
Separately sieve the flour, baking powder and
ground almond. Then add both mixes together
and pipe into the savarin silicon mould, bake
for 15 minutes and leave to cool.
25g icing sugar
5g salt
1 vanilla pod
200g egg yolk
500g plain flour
20g baking powder
75g ground almond
For the cremeux
250g water
For The Cremeux
Boil the first three ingredients and add in
the chocolate until it melts, then blend with
handblender without incorporating too much
air. Keep in the fridge for two hours..
Make a syrup with the last three ingredients
and add into the yogurt. Mix well and keep
refrigerated.
Put the yogurt soup into a soup bowl, then put
on top the savarin and in the hole the cremeux
with an ice cream scoop. Finish with fresh
berries (raspberry, blueberry) and fresh mint.
40
60g soft butter
15g honey
For The Savarin
For The Berry And Yogurt Soup
[email protected]
www.bibliocook.com
For The Savarin
41
100g Glucose
400g fresh cream
400g chocolate 70%
For the berry
and yogurt soup
500g yoghurt
100g water
150g sugar
1 vanilla pod
Eugene McSweeney
Alternative dishes for Christmas
Serves 4
50g horseradish cream
100ml cream
salt and freshly ground
black pepper
2 free-range eggs, hardboiled, peeled, chopped
1 punnet mustard cress
4 cornichons/ gherkins,
drained, sliced
1 tablespoon mayonnaise
small handful chopped
fresh dill
1 teaspoon Dijon mustard
3 tablespoons
oil
rapeseed
1/2 lemon, juice only
To Serve
4 x 40g pieces smoked
trout fillet
4 thin slices toasted
brown bread, buttered
Goatsbridge Smoked Trout
with a shot glass of
horseradish cream, eggy salad
and home made brown bread
For the horseradish cream, blend the
horseradish cream with the pouring cream
and blend well. Season
Mix the chopped boiled eggs, mustard cress,
mayonnaise, cornichons and dill in a bowl
until well combined.
In a separate bowl, whisk together the mustard,
oil and lemon juice and season, to taste,
with salt and freshly ground black pepper.
Then, pour over the egg mixture and stir well
to combine.
Vegetarian Shepherds
pie with Sweet potato
topping
Heat the oil in a frying pan, and then fry the
onion until golden. Add the carrots and all of
the thyme. Pour in the vegetable stock, 150ml
water and the tomatoes, then simmer for 10
minutes. Tip in the can of lentils, including
their juice, then cover and simmer for another
10 minutes until the carrots still have a bit of
bite and the lentils are pulpy.
Meanwhile, boil the sweet potatoes for 15
minutes until tender, drain well, then mash
with the butter, add the chopped scallions
and the mustard and season to taste.
Pile the lentil mixture into a pie dish, spoon
the mash on top. The pie can now be covered
and chilled for 2 days, or frozen for up to a
month.
Heat oven to 190C/170C fan/gas 5. Cook for
20 minutes if cooking straight away, or for 30
minutes from chilled, until golden and hot all
the way through
To serve, put the horseradish cream into shot
glasses. Place the glasses onto four serving
plates. Divide the egg salad, smoked trout and
soda bread equally among the plates. Garnish
each plate with a lemon wedge.
1/2 lemon, cut into 4
wedges, to serve
42
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43
Serves 4
1 tbsp olive oil
1 large onion, peeled
and sliced
2 large carrots (500g/1lb
2oz in total), cut into
sugar-cube size pieces
2 tablespoons
chopped thyme
200ml very good
vegetable stock
400g can chopped
tomatoes
400g can green puy
lentils
900g sweet potatoes,
peeled, sliced
25g butter
2 scallions
1 tablespoons whole
grain mustard
Timetable of Talks & Demos
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
TIME
DEMONSTRATOR
TIME
DEMONSTRATOR
TIME
DEMONSTRATOR
TIME
DEMONSTRATOR
TIME
DEMONSTRATOR
10.30 - 11.00
Alix Gardner
Sticky Toffee Pudding
10.30 - 11.00
Caroline Hennessy
Baking with Irish Craft beer
10.30 - 11.00
Liberty Finnegan
Cooking Babies
First Christmas
10.30 - 11.00
Liberty Finnegan
Cooking Babies
First Christmas
10.30 11.00
Colin Harmon, 3fe
Filter coffee at home
11.45 - 12.15
Nicole Dunphy Christmas
Treats - Puddings
11.45 - 12.15
Gina Miltiadou
Sweet and Quick Christmas
11.45 - 12.15
Garth McColgan
Children’s Cookery
11.45 - 12.15
Mag Kirwan
Christmas Ideas
from a Trout Farm
11.45 - 12.15
Sophie Morris
Christmas
Cookies and Treats
12.30 - 1.00
Peter Caviston
Gourmet Seafood
Entertaining
12.30 - 1.00
Berna Williams
Festive Food
12.30 - 1.00
Sophie Morris
Christmas Cookies
and Treats
12.30 - 1.00
David Rice
Entertaining at Christmas
12.30 - 1.00
Neil Shirt
Christmas Canapes
and Snacks
1.15- 1.45
Vanessa Greenwood
Entertaining at Christmas
1.15- 1.45
Kevin Sheridan
Ultimate Christmas Cheeses
1.15- 1.45
David Rice
Entertaining at
Christmas
1.15- 1.45
Andrew Rudd
Using those
Christmas Leftovers
1.15- 1.45
Maurizio Bruno
Christmas Desserts
2.00- 2.30
Caroline Hennessy
Baking with Irish Craft Beer
2.00- 2.30
Ruth Wassel
Thermomix your Christmas
2.00- 2.30
Prannie Rhatigan
Entertaining for
Christmas
2.00- 2.30
David Rice
Entertaining at Christmas
2.00- 2.30
Prannie Rhatigan
Entertaining for Christmas
2.45 - 3.15
Veronica O’Reilly
Healthy Habits Christmas
2.45 - 3.15
Nicole Dunphy
Christmas Treats - Puddings
2.45 - 3.15
David Rice
Entertaining at
Christmas
2.45 - 3.15
Garth McColgan
Kids Cooking
with Food Active
2.45 - 3.15
Lorraine Fitzmaurice
Veggi Treats for
all the Family
3.30 - 4.00
Eugene McSweeney
Alternative Dishes
for Christmas
3.30 - 4.00
Mica Hassett
Tea Tasting
3.30 - 4.00
Peter Ward
Homemade Breads
for Christmas
3.30 - 4.00
Catherine Fulvio
Catherine’s Christmas
Dessert
3.30 - 4.00
Barry Geoghegan
Afternoon Tea
4.15 - 4.45
Lorraine Fitzmaurice
Veggi Treats for
all the Family
4.15 - 4.45
Ruth Wassel
Thermomix your Christmas
4.15 - 4.45
Mica Hassett
Tea Tasting
4.15 - 4.45
Benoit Lorge
Christmas Chocolate
4.15 - 4.45
Mica Hassett
Tea Tasting
5.00 - 5.30
Andrew Rudd
Using those
Christmas Leftovers
5.00 - 5.30
Harrys on the Green
Christmas Punch
5.00 - 5.30
Prannie Rhatigan
Entertaining for
Christmas
5.00 - 5.30
Berna Williams
Festive Food
5.00 - 5.30
Lorraine Fitzmaurice
Veggi Treats for
all the Family
5.45 - 6.15
Barry Geoghegan
Winetimes
Christmas Wines
5.45 - 6.15
Monica Murphy
Sparkling Champagne
Cocktails
5.45 - 6.15
Andrew Rudd
Using those
Christmas Leftovers
5.45 - 6.15
Benoit Lorge
Christmas Chocolate
5.45 - 6.15
Maurizio Bruno
Christmas Patisseries
6.30 - 7.00
Lorraine Fitzmaurice
Veggi Treats for
all the Family
6.30 - 7.00
Troy Maguire
Roast Pheasant with
Chestnut Stuffing
6.30 - 7.00
Mag Kirwan
Christmas Ideas
from a Trout Farm
7.15 - 7.45
David Rice
Entertaining at Christmas
7.15 - 7.45
Monica Murphy
Sparkling Champagne
Cocktails
7.15 - 7.45
Ruth Wassel
Thermomix your
Christmas
8.00 - 8.30
Eugene Mcsweeney
Alternative Dishes
for Christmas
8.00 - 8.30
Colin Harmon, 3fe
Filter Coffee at Home
8.00 - 8.30
Alix Gardner
Sticky Toffee Pudding
44
45