January 2010 Recipes
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Mozzarella Fritters with Roasted Red Pepper and Tomato Sauce
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| I love the creamy and sour flavour of buffalo mozzarella, especially when served with this roasted red pepper and tomato sauce. |
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Moroccan Lamb Tagine with Herb Couscous
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I like to make my tagine a little richer than is traditional. This involves browning the meat, frying the spices, reducing the sauce and cooking it all gently in the oven with delicious Medjool dates, which can be found in most supermarkets.
The flavour of tagine only improves with time, so leave in the fridge for up to two days. Any excess fat will rise to the top and can be easily removed. |
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Coconut Toasted Pavlova with Lemon Curd Cream and Tropical Fruit
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This meringue should have a crisp shell and a gooey centre. To achieve this, cook in a very low oven until it has pinkish hue (but don’t let it go brown). Decorate with whatever fruit you like, although a tropical selection works particularly well with
the sweetness of the meringue. |
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December Recipes
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Post Christmas Turkey Stroganoff
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This is a great dish to serve up on St Stephen’s Day, using that lovely left over turkey and introducing some very non-Christmas flavours.
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Mulled Fruit Trifle
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My Mum always made this trifle for special occasions when I was growing up. I just loved helping, especially with the cleaning of the bowls and it definitely inspired me to be a chef. At Christmas I like to decorate the top with pomegranate seeds to make it sparkle like jewels!Read More
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Mulled Wine
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You may need to alter the amount of sugar you use depending on how sweet the orange juice you use is. Just be careful that you do not allow the mixture to boil or you’ll cook off the alcohol and ruin the appearance of the lemon and orange slices.
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MacNean Old fashioned Mince Meat Pies
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No surprisingly, my Auntie Maureen is also the champion of this Maguire classic. Before she retired she was a Domestic Science teacher in a variety schools in Cavan and I don’t believe she ever had a pupil who didn’t learn how to make her marvellous mince meat pies.
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November Recipes
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MacNean Special Plum Pudding & Traditional Christmas Cake
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This is a very special recipe that has been handed down the Maguire family for generations. My Auntie Maureen from Ballymahon, was kind enough to let me share this with you all and I hope your family enjoy it as much as we do every Christmas.
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Roast Turkey with Sage, Apricot and Pine Nut Stuffing
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If you want to be sure that your turkey is cooked invest in a meat thermometer and push it into the thickest part of one of the thighs. This will then clearly show you when the turkey is cooked, leaving no doubt in your mind.
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Irish Whiskey and Maple Glazed Ham
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A traditional ham is the perfect choice if you’ve got hoards of visitors to feed so it’s especially good to have over the festive period. A certain crowd pleaser, it tastes equally good served hot or cold.
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Christmas Vegetables
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Roasting is a great way to cook root vegetables as they’re robust enough to cope with the intense heat, and the honey helps draw out the most wonderful flavours.
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