Browsing Category

RECIPES

FOOD HOME RECIPES

Cocktail of the Month: Espresso Martini

Espresso Martini

I do love a good cocktail it’s fair to say. Over the years, I’ve moved away from creamy Pina Coladas to less calorific and more “grown up” cocktails. My favourite at the moment has to be the espresso martini. There are multiple recipes for this cold coffee-flavoured cocktail but the basic format combines vodka with espresso coffee, coffee liqueur (usually Kahlúa – other coffee liqueurs also available) and syrup. As with most things, there are many claims as to who invented the recipe, but it is widely believed that it was created by a lad called Dick Bradsell in London in the late 80s. Now, if liquid quantity is your purchasing criteria for cocktails (it used to be mine), this isn’t for you. You’d better sip this baby slowly, or it’ll be gone in a flash.

If you’re having a soiree at home, there are multiple recipes online to help you create this sophisticated cocktail for your guests, but here’s a variation I came across using Black Twist liqueur which is made in Waterford using Arabica coffee and West Cork whiskey:

40ml Cold Brew (or cooled filter coffee)
40ml Black Twist
30ml Irish Whiskey
15ml 1:1 Sugar Syrup
Vanilla Cream
Cinnamon

Stir all the liquid ingredients with ice and strain into chilled glasses. Top with lightly whipped vanilla cream, top with a dust of cinnamon, and prepare to impress!

GOING OUT? 2 for the price of 1 (i.e. €12) Sunday – Friday Pygmalion, Coppinger Row, Dublin 2

Photo credit: Liquor.com

FOOD HOME RECIPES

Rum Truffles to Love

Rum Truffles Recipe

So for Valentine’s Day, you may have booked a table in a fancy restaurant, or you’re keeping it cosy with dinner at home. How about a little finishing touch with some homemade rum truffles? These babies are soooo easy to make, like ridiculously no-brainer easy. But they taste so good and are seriously decadent. Once you’ve made these once, you’ll be whipping them up for Mother’s Day, Easter, Christmas, Aunty Margaret’s Birthday… So with that in mind, shall we begin?

INGREDIENTS: (for 30 truffles)
125g Coconut Fat
100g Icing Sugar
30g Flour
30g Cocoa Powder
30g Ground Walnuts
1/2 tsp. Vanilla Extract
2-3 Tablespoon Rum (or Whiskey) depending on your taste
Chocolate Sprinkles/Desiccated Coconut/Chopped Walnuts to roll truffles in

Mix all ingredients together, apart from sprinkles, to create a smooth mixture (I told ya it was easy). Leave to cool for an hour in the fridge. Form into small balls and roll in the chocolate sprinkles or chopped nuts depending on your preference. Present in truffle cases and go as fancy as you like on the presentation. Enjoy!

FOOD HOME RECIPES

Apres-Ski at Home

Apres Ski at Home

It’s that time of year when you’re feeling a bit exhausted from Christmas, but optimistic for the year ahead. But sadly the koffers are a bit empty from all the Yuletide excesses, so there’ll be no skiing on the pistes of Val-d’Isère for you this year. Fret you not, for you can still indulge in the Alpine experience from the comfort of your own home. Invite a few besties over, line up 50 Shades 1 & 2 on Netflix, and have an evening of Apres-Ski in the middle of Drumcondra. If you don’t have an IKEA Fondue Kit (seriously, you don’t?), just feck a couple of camembert rounds in the oven to bake, cut up a fresh baguette in large cubes, put them on skewers and you’re good to go! What about the drinks you say? Well, you could go the Jägermeister route, but we want to keep it classy, so time to whip up some Mulled Wine, or Glühwein if you want to get all authentic on it. ‘Tis easy peasy and it’ll keep you warm if you want to save on heating bills.

So On y va! as they say on the black pistes of Chamonix. Firstly, you’ll need some nice fruity wine – Shiraz or Merlot will do the trick.  You’re going to be diluting and boiling the arse out of it, so you can put away that spendy Châteauneuf-du-Pape you picked up at Donnybrook Fair, Susan.

INGREDIENTS:
1 litre Red Wine
500ml Water
8 Cloves
2 Cinnamon Sticks
1 Orange, first zested and then cut in thin slices
4 Star Anise
1 tsp. ground Cardamon
100g Demerera Sugar

Bring the wine with the water, spices, orange zest and slices, and sugar to the boil and leave to gently simmer for about 30 minutes. Pour through a sieve and serve in mugs (not in thin glasses for ‘elf n’ safety reasons.) Job done. Prost!

RECIPES

Eggs Benedict | A Brekkie Oldie but a Goodie

Eggs Benedict

Whenever I go for brunch (now how poncy does that sound?), I muse for ages over whether to go for the Huevos Rancheros, the pancakes or the French toast, but come waitress-standing-in-front-of-me time, I almost always order Eggs Benedict. And every time I’m sorely disappointed, as either the muffins are too doughy, the ham is too dry, or the hollandaise sauce is just bland slop. So my resolution for 2016 is to stop this cycle of madness, and venture into new uncharted territories on the ‘ole menu, and stick to my Eggs Benedict at home. Because, quite frankly, none have come close to the beauties I concoct at home every now and again (no arrogance here). So that you lovelies can partake in some Sunday brunch delectation, here’s my recipe for this delicious classic:

INGREDIENTS: (per serving)
2 Slices of Brioche
Knob of Butter
2 eggs
4 slices of Parma/Serrano Ham

Hollandaise Sauce
100g Butter
2 Large Egg Yolks
1-2 tsp. Lemon Juice
Seasoning

METHOD:

There are quite a lot of things going on at the same time (perfect for all you mult-taskers), so prepare everything first, as the eggs only take a few minutes.

  1. First, heat up a pot of water big enough to host the poached eggs.
  2. Heat the grill.
  3. Prepare the Hollandaise Sauce. Don’t be daunted by this, it is actually quite easy. Melt the butter in a small pan. Put the egg yolks into a bowl over a pan of gently simmering water, and whisk with a teaspoon of the lemon juice. Whisk slowly but constantly to prevent the mixture splitting. Pour the now-melted butter into the egg mixture until it has combined. If the mixture is too thick, add a tiny splash of water to loosen. Season to taste. Based on your own preference, you may want to add more lemon juice, but I personally don’t like the lemon taste to be overpowering. When it’s ready, turn the heat off and keep warm over the pan of water and stir occasionally while you’re getting the rest ready.
    (Now if you haven’t got time, or have a tendency to be a bit of a lazy Maisie (I’m not judging), then you might prefer to skip this whole stage, and buy some ready made stuff. Try to get the Hollandaise sauce that comes in a carton, rather than the packet variety, which just gives me the heebiejeebies)
  4. Heat a non-stick pan with a small (and I mean small) knob of butter and gently “toast” the brioche slices. Don’t use too much butter, you don’t want to turn it into fried bread! You may prefer to toast the brioche under the grill, but I find this makes the bread too dry.
  5. Put the slices of ham under the hot grill. As they are thin, they will only need about 3-4 minutes to crisp up.
  6. When the water has come to simmering point, add a pinch of salt, and lower the eggs into the water from a cup. The eggs only need 3 minutes to be nice and soft, so be ready with your slotted spoon to fish them out when they’re ready. Once out, put them on some kitchen paper to absorb the excess water.
  7. Now to the assembly. Place the softly poached eggs on top of the toasted brioche, smother with lashings of gorgeous Hollandaise sauce, and finish off with the beautifully crispy Parma ham. Sorted!