Soda Bread

For 4 persons

Ingredients

• 404g whole wheat flour
• 10g wheat germ
• 10g wheat bran
• 4g bicarbonate of soda
• Good pinch of salt
• Good pinch of sugar
• 568ml Buttermilk

Method

1. Mix the dry ingredients in a bowl.
2. Mix the buttermilk with the flour (keep a little fluid behind in case the mixture gets too wet).
3. The dough will be sticky and very soft, different to ordinary dough.
4. Place the mixture in a greased bread tin, the mixture should fill ¾of the tin and bake on 190°C for 45-50 minutes.

Tripe and onions

Ingredients

• 600ml milk
• 450g clean tripe washed
• 25g butter
• 3 onions medium size, sliced
• 3 tbs plain flour
• 1 bay leaf
• Pinch of nutmeg grated
• Parsley fresh

Method

1. Place tripe in saucepan and cover with cold water.
2. Bring to the boil.
3. Remove saucepan from heat and drain.
4. Rinse tripe under cold water.
5. Cut into 2.5cm pieces.
6. Place tripe, milk, onions, bay leaf and nutmeg in saucepan.
7. Bring mixture to the boil, cover and leave to simmer for 2 hours or until the meat is tender.
8. Remove saucepan from heat, drain and keep the liquid.
9. Keep tripe and onions warm.
10. Melt the butter in a saucepan, mix in the flour.
11. Whilst mixing leaf to cook for 2 minutes.
12. Add milk or cream to liquid to add 600ml and add to saucepan, mixing continuously.
13. Bring mixture to the boil and leaf to simmer until the sauce thickens.
14. Add fresh parsley to the plate and serve with potatoes and seasonal vegetables.

Rocket and Walnut pesto

Ingredients

• 100g rocket leaves
• ½ garlic clove
• 50g Walnuts
• 50g Pecorino cheese, grated
• 225ml extra virgin olive oil
• Good pinch of salt and pepper
• 1 tsp lemon juice

Method

1. Blend the garlic in a food processor.
2. Blend in the rocket slightly then add the rest of the ingredients, blending to create a paste.
3. There is no need for this pesto to be smooth (It is important to keep the pesto in air tight jars).

Hollandaise Sauce

Ingredients

• 3 egg yolks
• 100ml white wine vinegar
• 225g Unsalted butter
• Juice of ½ lemon
• Pinch of halen môn and black pepper
• Pinch of cayenne pepper

Method

1. Melt the butter until it separates( the white juice on the bottom of the jug and the clear golden oil on the top).
2. Pour the clear liquid into a clean jug and keep warm.
3. Discard the remaining white liquid.
4. In a small saucepan, boil the vinegar, lemon juice, salt and pepper until reduced (There should be about 3 tablespoons left).
5. Pour through a sieve into a clean bowl and leave to cool.
6. Beat the egg yolks and the vinegar mixture in the bowl over a saucepan of hot water that is simmering ( Bain Marie) - the mixture will thicken and change into a light creamy colour.
7. Remove the bowl from the heat and make sure the bowl does not touch the water.
8. Slowly pour the butter into the egg mixture and beat thoroughly until the mixture has thickened.

Mayonnaise with lemon

Ingredients

• 2 egg yolks
• 1 tbsp strong Dijon mustard
• 250ml of groundnut oil
• 2 tbsp lemon juice
• Zest of one lemon
• Salt and pepper to taste

Method

1. Whisk the egg yolks, mustard, lemon juice and zest in a bowl until completely blended.
2. Gradually pour the oil into the bowl in three stages beating the mixture well each time to emulsify the ingredients beat until smooth.
3. Taste the mayonnaise and season with salt and pepper if desired.