Candied Orange Peel

I remember being in Italy and spying up gorgeous candied fruits in mouthwatering window displays but I never thought of making my own. Last month I was preparing a blood orange sorbet for the last supper event so I decided to make candied orange peel to go with dessert. The oranges are amazing to look at and a glass of juice from them is like liquid sunshine.You can dip the peels in melted chocolate to make  petite fours or why not get Martha Stewart on it and pop them in a jar with a ribbon as a homemade gift. You can use regular oranges for this recipe and you could also try candy-ing lemon peel....go mad and indulge your sweet tooth.

What you need;

• Oranges- 3/4 large
• Sugar- 3 small cups -plus extra for rolling
• Water

What you need to do;

• Peel your oranges cut into strips -keep most of the pith on otherwise they will be too thin
• Cover the strips in cold water bring to the boil and discard the water -repeat this twice -this will remove the bitterness
• Combine 3 cups of caster sugar with 1 cup of water bring to the boil
• Reduce the heat to a simmer, add orange and cook until the orange becomes translucent -this may take anywhere from 30-75 mins...
• Remove peel, allow to dry 12-24 hours (depending on humidity) then roll in caster sugar -store in an airtight jar

Tip;

• You can keep the sugar syrup in a jar and use it on desserts or in a cocktail.

Just Beet It -Beetroot Chutney

Chutneys....as a child I remember these pickled jars of wonder sitting at the back of a press gathering dust in our house. Chutney just wasn't something top of our list and I really don't know why. But that all changed when my dad got a poly tunnel and one Summer, after getting rather heavy handed with the tomato seeds, he gave my mother the gift of 'tomato glut' ...every year she tells him to reduce the amount he sows and he says he does, but every year... the same gift! I needn't tell you chutneys are a great way to preserve vegetables -but don't think you have to wait til you've grown your own. This beetroot chutney is the number one favourite with everyone in our house and is taken from Darina Allens Forgotten Skills of Cooking -a brilliant cookbook. Whenever we are visiting mum one of the first or last things we all do (depending on what's in our own larders) is pop out to the scullery and check the stocks in the 'chutney press' assessing how many jars we might take unnoticed! You will never be short of a gift for someone when you have a jar of this beautiful pinkish purpely delisciousness in your press.

What you need;

• 900g fresh beetroot peeled and diced
• 450g onion diced
• 450g cooking apple peeled and diced
• 25g fresh ginger root finely grated
• 1tsp salt
• 600ml cider vinegar
• 350g granulated sugar
• 6x 200ml jars sterilised (see below)

Hands Off  My Beets!

What you need to do;

My Baby Baby Beetroot

• Taking a large stainless steel pot throw in your beetroot, apple, onion, ginger, salt and vinegar bring to a simmer keep and cook for 1 &1/2 hours or until the apple puffs up -don't forget to stir.
• After this add the sugar and cook for about 20 mins until the chutney thickens -I removed the lid for part of this to drive off some of the water.
• Carefully pour the hot chutney into the jars, pop the lids on and allow to cool.
• Enjoy with some nice cheese, an avocado mackerel salad or my favourite a roast chicken sandwich...AMAZING!

 

 

Tips;

• Open the window and keep kitchen door closed or the smell of vinegar will be everywhere!
• You could use some latex gloves to prevent your hands going pink.
• To sterilise the jars -heat oven to 180'C/Gas 4 and place your clean jars inside for 20 mins.
• Pour the hot chutney into hot jars -hot into cold and the glass could shatter.

Mexican Mole Sauce with Slowly Roasted Pork

I had wanted to try this very special Mexican Mole sauce for a very long time - not least because it contains chocolate. One of my 'total escape' films is Chocolat - what woman doesn't adore Juliet Binoches costume not to mention her feisty attitude! I love the birthday dinner they prepare for Judi Dench's character -every course containing chocolate and with johnny Depp serving ....aaahhh (sigh) -my idea of heaven. Usually this dish is only eaten on celebratory occasions and well we were definitely celebrating - T.O.D.S.C. was 1 year old this month. You will have to online order the special chilies it contains -unless you live in London or Dublin where they can be purchased. Plantain is another ingredient you might find difficult to get your hands on, but I think you could go ahead without it. I served this for my most recent event the Good Friday Supper, as it was close to Easter I wanted to pay homage to chocolate and so came the Mole. I made the sauce a few days before hand allowing the flavours to mingle. I ordered the pork from the wonderful Ennis Butchers in Rialto -more often than not my meat for supper events comes through them - definitely worth checking out if you're in the area. The pork is free range and comes from Salters farm in Carlow, the pigs are a mix of heritage breeds and very, very tasty they are too!!

Holy Mole Sauce

What you need;

• A 4/5 kg shoulder of pork
• 225g sugar
• 225g salt
• Rapeseed oil

What you need to do;

• Get your shoulder of pork -bone in
• Cure for 6 hours or overnight by rubbing in the mixture of salt and sugar, cover with cling
• Pour off the juice that is extracted, turn oven on to 150'F / Gas 2
• Scrape off any excess salt/sugar rub, drizzle over some oil and cook  for 5/6 hours or until the meat is falling off the bone

Salters Free Range Pork Shoulder

For the Mole sauce - I used this recipe  Mexican Mole Recipe -it worked really well. I managed to get the chillies dried in Fallon & Byrne they are packed by the Cool Chile Co.  I shortened the cooking by using ground almonds, peanut butter and not bothering to saute the raisins, also I didn't have pecans so I just threw in some hazelnuts....I don't think this made a huge difference flavour wise. The sauce freezes really well so you may as well make a large quantity and try it again another day with chicken or some roast sweet potato & squash.

Provechito amigos!!

A little clip of the party preparations from Chocolat.

A Rooty Rémoulade of Celeriac, Beetroot & Cashel Blue

A wonderful crunchy salad, a balance of fresh raw veg. and heady, aged blue cheese brought back to earth with toasted hazelnuts. Rémoulade is French in it's origins but is also popular in Denmark, Germany, Sweden and Louisiana Creole cuisine. I served this recently as the starter for the Good Friday Supper Club and it went down a treat! I adapted this recipe from Nigel (my food crush) Slaters Tender volume 1 book. You could eat this as a light lunch or a starter for 4 -let's begin...

What you need;                                   Serves 2 as a main course

• 500g of nobbly celeriac -peel removed
• 250g of creme fraiche
• Juice of half a lemon
• 1 large fresh beetroot -peel removed
• A hunk of Cashel Blue or Blue D'Auvergne -or any blue cheese you fancy
• Salt & pepper to taste

What you need to do;

• Using the grater setting on a Magi Mix or a large grater  grate your celeriac
• Mix in the creme fraiche, lemon juice, salt and pepper with the celeriac
• Grate your beetroot and in a separate bowl mix this with a handful of the celeriac mixture
• On a dry skillet pan toast the hazels, rub off the skin in a tea towel, bash them up a bit
• Arrange on a plate starting with the celeriac followed by the beetroot
• Crumble the cheese over and sprinkle on the hazels

You could also omit the cheese, add mustard and crispy pancetta as per Nigels recipe.

In The Name of God -Good Friday Supper Club

The Open Door Supper Club are delighted to announce their '1st Birthday Supper' happening on Good Friday March 29th. Tongues are definitely in cheeks for this one, so do come with a sense of humour and join in the food fun!

Dear Lord it has been 1 year since my first supper club. Time and time again, I have committed the sin of gluttony and am also guilty of inviting others to partake in hedonistic, over indulgent behaviour. I try to keep the portions small -but there are many courses of them... I usually give a palate cleansing sorbet which, although in itself is light and refreshing admittedly it does also have a certain preparatory effect.... allowing one to ingest more delicious food after it's consumption....thus enabling more gluttonous indulgence. We have been having lots of fun, but there is a new pope and it's time to face facts about what's really going on here. Therefore, in an effort to cleanse myself of the guilt and wash away these sins I will offer up this next supper club to you and the new pope and to Jesus, although he is you and you are him, so it's the same thing...right?!

Here followeth the order of service -

Commandment 1

Thou shalt drink Rhubarb in the form of Aperitif

Commandment 2

Thou shalt nibble on Home Baked Crackers w. Watercress Hummus

Commandment 3

Thou shalt dine upon Blessed be the Cheese Makers Salad

Commandment 4

Thou shalt feast upon Mexican Mole served with Slow Cooked Shoulder of Pork

Commandment 5

Thou shalt cleanse thy palate with Blood of Christ Orange Sorbet

Commandment 6

Thou shalt feast upon Chocolate Egg Surprises

Commandment 7

Thou shalt conclude with a selection of Teas, Espresso & Petits Fours

Amen

For those of you new to the experience of a supper club....you may have some questions;

Where does it happen? 

This event will take place at my home in Dublin, (close to the city center) on Friday 29th March @8.00pm finishing up around 11pm.

What will happen? 

10 people will come together at one table, getting to know each other, over the shared experience of a meal.

Can you bring your own wine/beer?

Yes you can - you will receive a welcome drink on arrival but please bring your own beverages for the rest of the evening.

 
What will it cost? 

There is a suggested donation of E35.

What should you wear? 

Dress as you would if going out for dinner.

Any house rules?

You will be in a house that is a home -please treat it as you would your own. Do come with an open mind, a sense of humour and a willingness to engage with others in conversation. You are welcome to come alone, in pairs or larger groups.

How do I book?

Places are limited and remember it's first come first served -to reserve your place please email me. As soon as I am able to confirm your place you will receive an email.

theopendoorsupperclub@gmail.com  

 

If you are unable to attend please do your best to give me at least 24 hours notice and try get a replacement for your space if possible. Understand that the food is purchased in advance and we are not a restaurant.

Please alert me, when booking, to any special dietary requirements you may have and within reason I will do my best to cater for you.

Peas & love,            

Aoife x 

And remember as Brian said you ARE all individuals

It's A Science Thing - Science Gallery Curated Dinner

Just over a month ago T.O.D.S.C. and News of the Curd joined forces to curate a dinner for The Science Gallery using their exhibition GAME as inspiration. We played on the word and beyond for the event and even threw in a table quiz for good measure. Here's the menu and some photos of the event taken by the wonderful Pawel Boros. Muchos gracias to all the staff at the gallery who were so cheery and helpful on the night. Science is cool!

LEVEL 1
Curiosity Cocktail & Nibbles

LEVEL 2
Pacman Terrine

LEVEL 3
White Rabbit with Mystery Mash

LEVEL 4
Korean Kanundrum

LEVEL 5
Jellies & Ices

GAME OVER

Curiosity Cocktail & Quiz Time

Wood Pigeon Terrine

Slow Cooked Pork for the Bo Ssam

I think I was also emitting steam!

Kevin N.O.T.C.

Pacman Corn Bread

Confit Rabbit with Celeriac & Pear Mash

Jellies & Ices

Comforting Crumbly Crumble -the simple things

Crumble- a simple no fuss dessert, a very comforting thing on a chilly February day....a symbol of  'it's the simple things that matter in life'. We usually only had apple crumble when I was little ...and apple crumble when I was big -that's just the way it was.We had an orchard that had different varieties of apple trees with some pear and plum too, but rarely did we get any fruit from the plum or pear and if we did -it wouldn't have made crumble for a family of  7!You can make any kind of crumble you like -it's one of those things, like risotto and schnapps. I made a lovely quince crumble for the Celebrating Autumn Supper  from Nigel (my food crush!) Slaters 'Tender Vol 2' . Anyway just let your imagination run wild...and don't forget the cream!

What you need;                        Serves- 4

• Fruit of your choosing - for this crumble 2 very large/ 4 medium sized pears, 8-10 small plums and a large cup full of poppas raspberries frozen from last Summer
• 1tsp ground cardamom -optional
• 110g plain flour
• 85g brown sugar
• 55g butter cubed/grated

What you need to do;

• Put the oven on to 180'C
• Cut your fruit into small-ish pieces...not too small or it will lose it's shape 
•  Pop into pot with a tsp of brown sugar, on a medium heat, bring to a simmer-even though you will feel like you need to add water -don't! The heat will draw the juices from the fruit.

• Next make the topping by putting the flour and butter in a bowl and 'rubbing' as with pastry to achieve a crumb consistency -then add your sugar and mix through
• You can play around with the crumble topping - why not add some roasted crushed nuts, oatflakes, seeds...
• When your fruit has had a few mins to simmer pop into desired oven proof dishes and sprinkle a good layer of crumble on top -don't fill them up too high as the fruit usually bubbles up

• Bake in the oven for 15 mins -brown under grill if you need to
• Enjoy with cream or custard in large quantities.

Other combinations;

• Apple, Blackberry & Cinamon
• Hunza Apricot, Pear & Cardamom
• Quince, Apple & Nutmeg
• Whatever & Tickles Your Fancy :) x