‘A Taste of Togher’ 2017

‘Always look forward to the annual ‘Taste of Togher’ event and this year was no exception.  Here are the recipes that I cooked for a very lovely crowd on the day, enjoy.

Spelt Bread

Ingredients:

700g Organic Spelt Flour

1 tspn Salt

1 tspn Brown Sugar

2 tspn Bread Soda

1 Egg

400ml Buttermilk

200ml Water

Method:

Preheat oven to Gas Mark 6 , 200 C, 392 F.  You will need two well-greased 500g loaf tins.

Combine all the dry ingredients together.  Beat egg into buttermilk and water and mix into the dry ingredients to a dropping consistency.

Divide mixture into the loaf tins and put in the oven.  After 15 minutes turn down the heat of the oven to gas mark 4, 150C, 302 F and bake for a further 30 minutes.

Turn out on a wire rack to cool.

Thai Butternut Squash Soup

 

(Serves 4-6)

 

Ingredients:

Groundnut oil for cooking

1 onion, chopped

1 butternut squash (cubed, not too big)

1 small sweet potato, cubed (same size as squash)

1 clove of garlic

2 tablespoons curry paste (if not available, add grated ginger, chilli, lemongrass or lemon zest)

400 ml vegetable/chicken stock

200 ml coconut milk (the rest of the tin can be frozen)

Bunch of fresh coriander, chopped

 

Method:

 

  1. Heat a large saucepan.
  2. When good and hot, add oil & sweat onion with a pinch of salt for 5 mins
  3. Add garlic for 1 minute
  4. Add butternut squash and sweet potato and sauté for 5 mins
  5. Stir through curry paste to coat all veg

 

  1. Pour over the stock and cover
  2. Simmer for at least 10 mins
  3. Check veg is soft by inserting a knife

 

  1. Blend with either a stick blender or in a food processor
  2. Return to pot, adding the coconut milk and fresh coriander
  3. Check for seasoning & serve

 

Thai Fish Cakes

 

Ingredients:

 

200g white fish fillets, no skin (such as cod or haddock)

2 teaspoons Nam Pla (Thai fish sauce)

1 teaspoon red curry paste (homemade is preferable, but a good quality shop-bought paste is fine too)

1 tablespoon fresh lime juice

1 clove of garlic

1 small egg, beaten

Small bunch of fresh coriander, chopped

 

Serves 4 as a starter

 

Method:

 

  1. Slice the fish into chunks
  2. Put the fish into a food processor with the fish sauce, curry paste, coriander, lime juice, garlic, salt pepper and half of the beaten egg
  3. Blitz for about 10 secs
  4. Check the mixture has bound together and add more of the egg if necessary, blitz again if needed

 

  1. Divide the mixture into 12 patties, chill for an hour if you have time, this will help them firm up

 

  1. Heat a frying pan and add a couple of tablespoons of oil
  2. Fry fishcakes over a medium heat in batches for 3-4 minutes on each side
  3. When they are golden brown, drain on kitchen paper
  4. Serve with a few green salad leaves and the chilli crème fraiche

 

Chilli Crème Fraiche Sauce

 

2 tablespoons crème fraiche

4 tablespoons sweet chilli sauce

 

Combine ingredients

 

 

Brill with Coriander, Chilli & Lemon Dressing

 

(Serves 2)

 

Ingredients:

 

2 fillets of Brill

Bunch of Coriander

1 red chilli

1 clove of garlic

1 lemon

Olive oil

Butter (not too cold)

Flour (just enough to coat the fish)

 

Method:

 

  1. Chop coriander, garlic & chilli
  2. Juice lemon and put in a bowl with the coriander, chilli and garlic
  3. Add olive oil, salt and pepper
  4. Taste for seasoning and leave to infuse while fish is cooking
  5. Place flour on a plate and season
  6. Pat fish dry with kitchen roll or a clean tea towel and dip into the flour to coat
  7. Spread butter on the fish as if you were buttering a piece of bread
  8. Heat a frying pan on the hob until very hot
  9. Place the fish, flesh side down on the pan-it should sizzle
  10. When the fish “domes”, turn it and cook for a couple of minutes on the skin side
  11. Remove to a warm plate and drizzle with the coriander and chilli dressing

 

Serve with oven roasted potato wedges and salad or green vegetables such as asparagus or tender stem broccoli

 

Strawberries with Basil, Balsamic, Mascarpone & Hazelnut Sables

 

This is a take on a recipe I learned at the Cordon Bleu but once you have made the shortbread most of the work is done.  This recipe may seem like an odd combination at first but is really fresh and light- perfect for alfresco entertaining. There are a few steps in it but they are all easy and the whole thing should take no longer than about 30 mins. Go ahead- try it, you’ll love it!

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