Blog posts of '2012' 'November'

INGREDIENTS (serves 8):
  • 3.3pounds (1.5kg) of boneless pork shoulder (ask the butcher to butterfly the pork for you);
  • 4oz.(125g) of dried cranberries;
  • 50ml brandy;
  • 5-6 sprigs of thyme;
  • Freshly ground black pepper, salt;
  • Olive oil;
  1. Preheat the oven to 180°C;
  2. Wash the cranberries with warm water, add the brandy and leave for 30 minutes;
  3. Chop the cranberries in a blender into coarse puree;
  4. Lay the meat, fat side down on a working surface, sprinkle with thyme leaves;                
  5. Cover with a thin layer of cranberries puree;
  6. Roll the meat, tie it with a kitchen string and place in a large roasting pan;
  7. Bake in a preheated oven for 70-80 minutes, baste occasionally with pan juices;
  8. Serve with cranberry-apple jam;
  • 2 big apples, seeded, peeled and roughly chopped;
  • 1,5 pounds of fresh cranberries;
  • 1 pound of sugar;
  • 3-4 sprigs of thyme;
  1. Mix apples with cranberries and cover with sugar. Set aside for 2 hours;
  2. Add the thyme leaves, set over medium heat, bring to a boil and cook on low heat for 30 minutes, stirring occasionally;
  3. Chop the jam in a blender, return to heat and cook until desired thickness stirring;
Original recipe from
INGREDIENTS (serves 8):
  • 0.75 cup flour;
  • 3 eggs;
  • 0.75 cup brown sugar;
  • 0.25 tsp. baking soda;
  • 0.25 tsp. baking powder;
  • 0.5 tsp. salt;
  • 0.5 tsp. vanilla extract;
  • 0.5 cup of pitted dried apricots;
  • 0.5 cup of dried pitted prunes;
  • 0.75 cup of pitted dried dates;
  • 0.25 cup dried cherries;
  • 0.5 cup of dried figs;
  • 3 cups of walnut halves;
  1. Preheat the oven to 150°C;
  2. Mix the flour with the salt, baking powder and baking soda. Add the dried fruits, sugar and nuts;
  3. Beat the eggs with an electric mixer on high speed until volume of the beaten eggs increases two times;
  4. Pour into the dry ingredients and mix thoroughly with your hands;
  5. Line springform pan with parchment paper;
  6. Place the dough into the springform pan, press to avoid cavities and send into the preheated oven for about 70-75 minutes;
Original recipe from: The Irish Heritage Cookbook
INGREDIENTS (serves 8):
  • 1 Rabbit (2.5-3 pounds);
  • 2 medium size carrots, peeled;
  • 1 large onion;
  • 4 clove buds;
  • 1 leek stem;
  • Gelatin (30 g);
  • 15 small gherkins, finely chopped;
  • 3-4 canned red bell peppers, finely chopped;
  • Bunch of parsley, finely chopped;
  • Two sprigs of fresh tarragon, finely chopped;
  • Salt and pepper;
  1. Cut the rabbit into 3-4 pieces and place in a saucepan. Add the onion, leek stem, carrots and cloves. Cover with cold water;
  2. Cook for two hours on low heat;
  3. Remove the rabbit and carrot from the stock, set aside;
  4. Remove and discard the leek stem, clove buds and onion;
  5. Separate rabbit meat from the bones and finely chop;
  6. Chop the carrots;
  7. Mix together the rabbit meat, gherkins, canned red bell peppers, parsley, tarragon and carrot;
  8. Line the terrine dish with plastic wrap, make sure there is plastic wrap hanging over the edge ;
  9. Place the mixture of meat and vegetables in the terrine dish. Season to taste;
  10. Soak the gelatin In 0.5 cup of cold water;
  11. When gelatin is dissolved in cold water, add it to 35 oz. of hot stock. Mix well. Season to taste;
  12. Pour the stock with gelatin into terrine dish with rabbit and vegetables;
  13. Cover with overhanging plastic wrap. Refrigerate at least 16 hours;
  14. To serve turn jellied rabbit upside down on a big plate, remove the plastic wrap;
Original recipe from:
INGREDIENTS (serves 8):
  • 2 tbsp. coriander (freshly ground);
  • 1 tbsp. cinnamon (ground);
  • 0.5 tbsp. cloves (freshly ground);
  • 0.5 tbsp. pink pepper (freshly ground);
  • 1 tbsp. nutmeg (grated on a fine grater);
  • 2 tbsp. ground ginger;
  • 2,25 cups of water;
  • 3 cups of raisin;
  • 3.8 oz. of butter;
  • 1 cup of brown sugar;
  • 0.5 cup of Irish whisky or cognac
  • 3 cups of flour;
  • 1 egg beaten;
  • 1 tbsp. baking powder;
  • 1 tbsp. salt;
  1. Combine the spices, sugar, raisins, water and the butter in the small saucepan; 
  2. Bring to a boil, reduce the heat and cook for 20 minutes; 
  3. Remove from the heat and add the whiskey. When completely cool cover and place into the refrigerator overnight;
  4. The next day put the saucepan with spices-butter mixture in a bowl with hot water to dissolve the butter; 
  5. Place a baking pan filled with water on the lower rack of the oven.  Preheat the oven to 350°F;
  6. Sift the flour with baking powder and salt to the butter-raisin mixture, stir and add the egg. Stir thoroughly;
  7. Take the 9"-10" spring form,  grease it with butter and  sprinkle with flour;  
  8. Pour into the prepared spring form and place on the center rack of the oven.
  9. Bake until the skewer inserted into the center of the cake comes out clean (about 1 hour 30 minutes).
  10. Let it cool, then unmold;
Original recipe from: The Irish Heritage Cookbook
Christmas meat.jpg
INGREDIENTS (serves 8):
  • 4 lb. of boneless pork shoulder roast (ask the butcher to butterfly the pork for you) ;
  • 5 cloves of garlic (crushed);
  • Bunch of fresh flat-leaf parsley(chopped);
  • 2 tbsp. of fresh sage (chopped);
  • 2 tbsp. of fresh rosemary (chopped);
  • 6 oz. of white wine;
  • 0.5 tsp. of Herbs de Provence;
  • 0.5 tsp. fennel seeds;
  • 2 fennel bulbs;
  • 2 red bell peppers;
  • 3 shallots (chopped);
  • 4 oz. of chicken stock;
  • Salt and pepper;
  • 3 tbsp. of olive oil;
  1. Preheat the oven to 350°F;
  2. Combine the garlic, parsley, sage, rosemary, salt, pepper, 3 tbsp. of the wine, fennel seeds, Herbs de Provence and olive oil in a small bowl;
  3. Lay the meat, fat side down on a working surface. Rub the mixture over the meat, roll the meat, tie it with a kitchen string and place in a large roasting pan;
  4. Roast in the oven about 1,5 hours;
  5. Meanwhile cut of the stems from the fennel bulbs, cut it in half lengthwise and then cut the bulbs crosswise into thin slices. Cut bell peppers in half lengthwise. Take out the seeds and white membrane;
  6. Remove the roast from the oven, arrange fennels and bell peppers around the roast, return to the oven and roast until bell peppers and fennel are slightly brown;
  7. Transfer the meat and vegetables to a platter and cover it with a foil;
  8. Add shallots to the roasting pan and cook over medium heat until slightly softened. Add the remaining wine and cook for 5-6 minutes. Add the stock and continue to cook until liquid is reduced to a sauce, 5 -6 minutes longer;
  9. Slice the meat and serve with vegetables and sauce;
Original recipe from: A Williams-Sonoma Taste of the World
INGREDIENTS (serves 8):
  • 300g (10.5oz) pork belly, cut into 0.5 inch pieces;
  • 2 raw chorizo sausages, thickly sliced;
  • 400g (14oz) mussels, scrubbed and cleaned, discard any that are not tightly closed;
  • 200g (7oz) calamari, cleaned and cut into rings or bite-size pieces;
  • 12 large raw shrimps in their shells;
  • 200g (7oz) cod fillet, sliced;
  • 1 green and 1 red bell peppers, deseeded and roughly chopped;
  • 6 cloves of garlic, peeled, roughly chopped;
  • 1 onion peeled and roughly chopped;
  • Bunch of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped;
  • 0.5 tsp. saffron threads;
  • 300g (10.5oz) of paella rice;
  • 200g (7oz)  jarred red peppers in oil, drained and cut;
  • 400g (14oz)  tin of chopped tomatoes;
  • 1 litre of chicken stock;
  • 150g (5.3oz) of green beans, thinly sliced;
  • Lemon, cut into wedges to serve;
  • Sea salt and freshly ground pepper;
  1. Put the saffron threads in a small bowl with 2 tbsp. of hot water and let infuse for a few minutes; 
  2. Heat large paella pan, add lug of olive oil, the chorizo and the pork belly. Fry for 10 minutes, stirring occasionally;
  3. Add the chopped peppers, garlic, onion, parsley stalks, saffron and good pinch of salt and pepper; Fry until the vegetables have begun to soften;
  4. Add rice, jarred peppers, stir until rice is coated with flavors; 
  5. Pour tinned tomatoes and stock; 
  6. Stir constantly making sure nothing is sticking to the bottom of the pan; 
  7. When rice is almost cooked add code fillet, calamari, shrimps and mussels. Add the small amount of chicken stock if necessary; 
  8. Keep stirring until the mussels start to open and shrimps turn pink;
  9. Add the green beans and cook for another 5 minutes;
  10. Discard mussels that do not open;
  11. Sprinkle with chopped parsley;
  12. Serve with lemon wedges on the side;
Original recipe from: Jamie does