Recipes for Pat Kenny Show 17th May 2013

Kevin Sheridan Foods from Sheridans Irish Food Festival 26th May
Traditional Irish Brown Bread
Recipe provide by Maura Sheridan Ingredients: 250g plain white flour 200g wholemeal flour 1 level teaspoon bread soda 1 level teaspoon salt 2 large free range eggs 250ml Yoghurt (or Buttermilk) Method: I turn on the fan oven at 200 250C to preheat while I prepare the mixture. First, prepare baking tray or ceramic pot- I use an old Le Creuset pot to bake the bread in. I line it with the wrappers from butter, but you can use greaspeproof paper. Beat the eggs very well, add the yoghurt and beat again leave aside. In a large mixing bowl, mix the dry ingredients (flours , bread soda, salt). Make a well in the centre of the bowl. Add most of the liquid and using your hand start mixing the flour in from the centre out with a light touch. When the mixture comes together, form a round and place on a floured baking tray or in a heavy bottomed ceramic dish such as I use. Place in the centre of the oven. Note on temperatures and times: Ovens vary. I have mine at 200 250C for 10/15 minutes. Then turn down to 190/180C for the remainder of baking time - total baking time 1 hour. To ensure that the bread is cooked, turn upside down, tap the bottom, and a hollow sound lets you know that it is done. When cooked, wrap in a tea towel and leave to cool.

Mackerel Pat with dill on brown bread with a chive sour cream
Recipe provided by Pauric White of the Forge Restaurant Served with Brown Bread or Brown Bread Crackers Ingredients: For pt 4 fillets of fresh mackerel Juice of 1/2 lemon 1 tablespoon chopped dill

Salt & pepper For Chive Sour cream 5 tablespoons cream Juice of 1/4 lemon Freshly ground pepper (4 good turns of a mill) tblsp Finely chopped chives 1. 2. 3. 4. 5. Lightly grill the mackerel with a little lemon juice , salt & pepper allow to cool Remove all the bones and the skin . Place in a food blender; add the lemon juice and chopped dill, blend , taste & season Allow to cool in the fridge before serving For the sour cream place all the ingredients in a bowel whisk until they become thick add chives at the end

To serve take a Sheridans brown bread cracker or some brown bread, smooth a nice portion of pt on the cracker followed by a nice helping of sour cream

Baked Fillet of Irish Hake with tomato , lemon scented parsley crust
Recipe provided by Pauric White of the Forge Restaurant Ingredients: 2 portions of hake ( ensure the bones have been taken out ) 2 slices seeded whole meal bread crumbed 1 tomato sliced Zest of 1/2 lemon Nice bunch of parsley chopped . Salt & pepper Method: 1. Seal the hake in a hot pan skin side first with a little butter and oil 2. Place the slices of tomato on the flesh side of the hake 3. Mix the lemon zest , parsley & crumb together 4. Lightly crumble the crumb over the tomato ensuring all is covered 5. Bake in a per heated oven at 180 C for 10 - 12 mins 6. If you have a probe thermometer it should read 74c

Great served with a lemon mayonnaise and a dressed salad ( rocket would be nice or pea shoot ) Alternatively with seasonal oven roasted veg

Donal Skehans Banana & Oatmeal Muffins

Recipe from Donal Skehans Book: Kitchen Hero Ingredients: 125g Plain Flour 75g Wholemeal Flour (we used Dunany Flour from Co. Louth) 200g Rolled Oats, plus extra for sprinkling (we used ** Kilbeggan? Macroom) 75g soft light brown sugar 1 tblsp baking powder 1 tsp ground cinnamon 250ml milk 2 large free-range eggs, separated 3 tblsp rapeseed oil 1 tblsp cold coffee 2 bananas, mashed, plus 1 banana, cut into 12 slices Method: Preheat the oven to 200C (400F), Gas Mark 6. Line a muffin or cupcake tray with 12 paper cases. In a large bowl, combine the flours, oats, sugar, baking powder and cinnamon. Measure the milk in a large measuring jug and whisk in the egg yolks, oil, coffee, and mashed bananas. In a clean bowl, whisk the egg whites until they form soft peaks. Make a well in the centre of the dry ingredients and pour in the contents of the jug. Using a spatula, mix together until just combined. Fold through the egg whites, then divide the mixture amongst the paper cases. Push a slice of banana into the centre of each muffin and sprinkle with oats. Place in the oven to bake for 25 minutes until golden on top. Remove from the oven and allow to cool slightly before transferring to a wire rack to cool completely. Tip: Donal also suggested before I came on the show that adding in a handul of blueberries or raspberries is a great idea with these muffins!

Cheeses
Durrus -Semi soft, mildly pungent cheese(Made by Jeffa Gill in Sheeps Head Peninsula, West Cork) Cooleeney sof bloomy rind, camembert style cheese (Made by Breda Maher in Moyne, Thurles, Co. Tipperary) Served with Sheridans Irish Crackers and Chutney for Cheese with Apples & Plums