Sunday Independent (Ireland) - Life - - APPETITES -

In place of creme de cas­sis in the sweet onion jam, you can use a good black­cur­rant cor­dial, such as that made by Mr Jef­fares Black­cur­rants. Its Ir­ish Black­ur­rant Cor­dial is a prop­erly good prod­uct; it’s sweet­ened with a smidgen of plant ste­via. De­li­cious with sparkling wa­ter, or try adding a drop to your Christ­mas bub­bly! Mr­j­ef­fares­black­cur­rants.ie Cover the saucepan and cook the fish for 3-4 min­utes, toss­ing reg­u­larly, un­til it looks opaque and light pink. Take the saucepan off the heat and al­low the con­tents to cool.

In a bowl, cream the 175g (6oz) of soft­ened but­ter so that its nice and light. Use two forks to shred the chunks of fresh salmon and smoked salmon to­gether, but do try and keep the fish a lit­tle coarse. Us­ing a fork (do not use a food pro­ces­sor), add the shred­ded salmon to the soft­ened but­ter. Add the chopped fresh mar­jo­ram, or fen­nel or dill, which­ever you’re us­ing, along with some sea salt, freshly ground black pep­per, the squeeze of lemon juice and the pinch of grated nut­meg. You can serve this straight away on toast, crack­ers or or place it in the fridge, cov­ered, for up to two days, mak­ing sure to take it out of the fridge about 20 min­utes be­fore serv­ing.



Makes ap­prox­i­mately 50.

You will need: 225g (8oz) puff pas­try — chilled (see Rachel Rec­om­mends, right) Egg wash made from 1 beaten egg 2 ta­ble­spoons sesame seeds Ap­prox­i­mately 24 an­chovies My favourite vegetable of all, the potato, is thank­fully in sea­son pretty much all year round. One of my favourite ways to en­joy the mighty spud with a lit­tle tip­ple is sliced very thinly and deep-fried into crisps. Any­one who knows me is aware of my love of Keogh’s and O’Don­nell’s crisps. Now, I’m de­lighted to tell you that the crowd at Joe’s Farm Crisps, who’ve been mak­ing the de­li­cious beet­root, parsnip and car­rot crisps for the last cou­ple of years, have also added potato crisps to their range. Made with pur­ple, blue and white pota­toes and sprinkled sim­ply with salt, these crisps are worth hunt­ing out. Avail­able at var­i­ous Su­perValu stores, food shops, delis and se­lected farm­ers’ mar­kets. See face­book.com/ joes­farm­crisp­scork/

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