Today's recipes from the Pat Kenny Show....
Chocolate and Cheese
Ingredients
100g good quality dark chocolate, 70%
350g Gorgonzola.
MethodCut the cheese up into small bite size pieces.
Chop the chocolate into small chunks.
Roll the cheese in the chocolate to cover completely and shape like a truffle.
Chocolate Panna Cotta and Lemoncello Raspberries
Ingredients300mls cream
25g caster sugar
1 vanilla pod with a small cut i the side.
1 ½ tbs cocoa powder
1 leaf of gelatine.
60g fresh raspberries
2 tbs Lemoncello
MethodPlace the cream, sugar and vanilla in a pot with the sugar and vanilla pod. Heat to boiling point but do not let boil.
In the meanwhile, soak the leaf of gelatine in cold water to soften.
Remove milk from the heat , whisk in the cocoa powder, squeeze out the water from the gelatine leaf and mix in to dissolve. If the mix has cooled too much put back on the heat but do not let boil.
Divide the mix between small glasses to fill just over half way, chill till set, about two hours.
While the Panna Cotta is setting, place the raspberries in a small bowl and spoon over the Lemoncello, leave to marinate for an hour gently stirring half way through.
To serve, place a couple of raspberries on top of the panna cotta.
Cranberry and Macadamia Brownie
Ingredients
300g unsalted butter
300g dark chocolate, use good quality.
200g plain flour
2 tsp vanilla extract
5 eggs
450g sugar
200g dried cranberries
150g macadamia nuts, roughly chopped
1 tsp salt.
Method
Preheat the oven to 180 degrees C,
Line a 13 x 10 x 2 inch baking tin with parchment paper
Melt the butter and chocolate in a bain marie
Beat the sugar, eggs and vanilla in a bowl till they change colour to a light and creamy and you can leave a trace of the figure 8 on the top.
Add the melted chocolate mix slowly to the egg mix, beating all the time.
Sift the flour and salt together and beat into the mix.
Stir in the cranberries and macadamias and transfer to the prepared tin.
Bake for 25-30 minutes until the top of the brownie begins to crack.
Remove from the oven and allow cool before slicing.
Braised Fillet of Pork with Cider and Rhubarb
Serves 6
2 Pork Filets, approximately 450g each 
2 shallots, finely diced
1 sprig of thyme
500mls cider
250mls chicken stock
4 pepper corns
2 sticks of rhubarb
2 tbsp vegetable oil
Salt and pepper
Method
Carefully trim the fillets of all fat and membrane and season with salt and pepper.
Heat a large frying pan that has a tight fitting lid, add the oil and sear the fillets quickly on all sides to give a nice golden colour. Remove from the pan and set aside.
Reduce the heat and add the shallots, sweat till soft and translucent, do not allow colouring.
Return the fillets to the pan and add the cider, thyme, pepper corns and the stock. The liquid should be about half way up the fillets. If not add a little more stock.
Bring to a gently simmer, place on the lid and allow to simmer for an hour. Keep an eye on it and if you think the liquid is reduced too much add a little more stock or water.
Remove the pork which will be nice and soft and keep warm.
Clean and trim the rhubarb and cut into 2 inch lengths, add to the pan and poach for about 10 minutes till soft but still holding their shape. Remove and keep warm.
Strain the liquid, return to the pan and boil till it thickens to your desired consistence, season to taste.
Return the pork and rhubarb, warm through and serve.
Trio of Rhubarb
Serves 6
For the rhubarb mousse
3 gelatine leaves 
200g rhubarb chopped
100ml water
125m double cream
1 egg white
50g/2oz caster sugar
For the Rhubarb Jelly
2 sticks of rhubarb, trimmed washed and cut into 1 inch pieces.
100mls water
50g icing sugar
Gelatine leaves.
Method
Place the rhubarb in a heat proof glass bowl, add the water, sprinkle with the sugar and cover tightly with cling film.
Place over a pan of simmering water and simmer for one hour.
Remove from the heat, strain and do not crush the rhubarb as this will make the jelly cloudy.
Set the poached rhubarb and the liquid aside to cool.
To complete the jelly, measure the strained liquid and use as many leaves of gelatine required to set from the instructions on the packet. If you have a little left over this makes a wonderful garnish for the plate.
Place the gelatine leaves in cold water to soften.
Reheat the strained liquid, do not boil.
Squeeze out excess water from the soaked gelatine leaves and stir into the liquid till dissolved, set aside to cool.
Crab and Leek Risotto
By Niall Murphy
Serves 6
Ingredients
2 tbsp olive oil
50g butter
3 Leeks, cleaned and finely sliced
2 cloves of garlic, finely chopped
150mls white wine
1 Litre fish stock (chicken or vegetable if you prefer)
450g Arborio rice
400g cooked white crab meat
150g freshly grated parmesan
Fresh parmesan shavings for garnish
Method
Pour the stock into a pan and heat gently, do not boil. Pour the wine in a separate pot heat gently, do not boil.
Put a pan on a high heat and when hot add the oil and butter, when melted add the leeks and lower to a medium heat. Cook the leeks till softened and have taken on very little colour. Add the garlic and continue cooking for another few minutes.
Then add the rice and stir until all the grains are coated, add the warmed wine and allow to bubble until the wine has almost completely evaporated.
Now start to add a ladle of the heated stock at a time, gently stirring until the rice had absorbed most of the liquid. Repeat the process checking the rice for texture as you go, you may not need all of the stock. You are looking to achieve a creamy consistence & the rice still has a little bite to it.
Once the rice is ready stir in the crab meat & allow the meat to heat through.
Stir in the grated parmesan and serve.
To garnish sprinkle with shaved parmesan.
Roasted Fruits & Vanilla Ice Cream
By Niall Murphy
Ingredients
1.5 Kg assorted fresh fruits, plums, pears, pineapple, bananas and apples, peeled, cored and cut to the same size (similar size to half of a plum)
Juice and rind of one orange
3 Tbsp dark brown sugar
1 stick of cinnamon
6 /12 scoops of vanilla ice cream
Method
Pre-heat the oven to 180 degrees.
Prepare the fruit and place in a large bowl.
Add the juice and rind of an orange, sugar and cinnamon stick broken in two and stir. Leave to sit for about an hour stirring occasionally.
Place all the fruit with the exception of the bananas into an oven proof dish & pour over the syrup from the pan and place in the oven to roast for about 20-30 minutes.
Remove the dish from the oven add the bananas and stir gently, you want the fruits to hold their shape. Return to the oven for another 10 minutes.
When all the fruits are soft they are ready to serve, remove the cinnamon stick and serve with a scoop of vanilla ice cream.
Vanilla Panna Cotta with Blackberry Soup.
By Niall Murphy
Serves 4-6
Ingredients.
300ml cream.
25g caster sugar.
1 vanilla pod, cut a small slit in the pod.
1 leaf gelatine.
Method.
Place the leaf of gelatine in a small bowl and cover with cold water, leave for the gelatine to soften.
In a pan place the cream, sugar and vanilla pod and bring up to a simmer, do not let it boil.
Remove from the heat and set aside to infuse.
While still hot, remove the gelatine from the water, squeeze out and add to the pan, stir gently to dissolve.
When cooled remove the vanilla pod
Transfer the liquid to small ramekins and chill for at least two hours, I usually leave this overnight.
BLACKBERRY SOUP
Ingredients
500g Fresh Blackberries.
Extra Blackberries for garnish
100g icing sugar
50ml cold water.
Method
Place the berries in a heat proof bowl with the icing sugar and water. Cling film the bowl and place over a pan of simmering water. Make sure the bowl is not touching the water. Leave to simmer for at least an hour, do not boil.
Remove from the heat and set aside to cool, pass through a sieve. Let the soup drain naturally and do not apply any pressure as this will make the soup cloudy. Chill for a couple of hours.
To assemble the desert , remove the Panna Cotta from the mould. To do this, immerse the mould in hot water for a very short time. The Panna Cotta is very soft and if you leave it too long immersed in hot water it will melt. Place in the centre of a shallow bowl. Pour the soup around the Panna Cotta, garnish the top with the extra berries and a sprig of mint.
Butternut Squash, Crab & lemongrass Soup
By Niall Murphy
Serves 8-10
Ingredients
2 large shallots
2 tablespoons oil
2 crushed clove of garlic
1 red chilli, finely chopped and deseeded
2 stalks of lemongrass, bruised
1 teaspoon of grated fresh ginger
1 large butternut squash, peeled, deseeded and chopped.
1 litre of vegtable stock
1 x 14 oz can of coconut milk
200g cooked white crab meat.
1 bunch of fresh coriander chopped
salt and freshly ground black pepper, to taste
Method
Sweat the shallots in a large pot in the oil until beginning to soften, do not colour Add the garlic, chilli, lemongrass and ginger and cook for about a minute.
Add the chopped butternut squash and cook stirring well for 5 minutes
Soba & Ginger Salad
Adapted from Super Natural Cooking by Heidi Swanson
Serves 6 Ingredients
Dressing:
3cm ginger chopped
1 tbsp honey
pinch cayenne pepper
tsp salt
zest & juice of 1 lemon
50mls brown rice vinegar
75 mls shoyu sauce
2 tbsp extra virgin olive oil
2 tbsp toasted sesame oil
For the salad:
350g soba noodles
350g extra firm nigari tofu
coriander (large bunch)
roughly chopped
3 spring onions,
emsp; sliced finely on a diagonal
½ cucumber, peeled,
seeded & sliced finely
3 tbsp toasted sesame seeds
Method
- For the dressing: combine all the ingredients in a bowl and blend together with a hand held blender, check for seasoning, and adjust according to your taste.
- Cook the soba in a large pan of boiling water until tender, then drain in a colander and rinse thoroughly under cold running water to remove any starch.
- Drain the tofu and cut into small rectangular pieces.
- Cook in batches, in a dry non stick frying pan until the tofu has a golden appearance on both sides.
- In a large bowl mix together the soba with the dressing and the rest of the salad ingredients. Add the tofu gently and serve.
- You can add in some cooked chicken or fish for a more substantial meal.
Baked Stuffed Mackerel Fillets
Serves 6Ingredients
2 tbsp chopped flat parsley
2 tsp chopped garlic
3 tbsp Parmesan, grated
3 anchovy fillets, chopped
3 tbsp chopped capers
4 tbsp fine, dry breadcrumbs
5 tbsp extra virgin olive oil
Salt & pepper
1kg Mackerel fillets
as many bones removed as possible
Method
- Preheat the oven to 200°C
- Mix together the parsley, garlic, grated cheese, anchovies, capers, 2 tbsp of breadcrumbs and 3 tbsp olive oil, salt and pepper in a bowl.
- Place half the fish fillets, skin side down in an oiled oven proof dish. Spoon over most of the bread mixture, cover with the rest of the fillets and spoon over the remaining bread mix. Drizzle with some oil.
- Bake for about 20 minutes. Allow to rest for a few minutes before serving.
Chickpea Salad with Feta
From Peter Gordon’s Sugar Club Cookbook
Serves 8Ingredients
Two 450g tins chickpeas, drained
200ml olive oil
3 red chillies, deseeded & sliced
12 cloves garlic, peeled & chopped
3 red onions peeled and sliced
150ml cider vinegar
1 cup coriander leaves chopped
1 cup flat parsley chopped
1 cup feta, crumbled
1 cup spring onions sliced
1 cup fresh mint
½ cup extra virgin olive oil
salt & pepper
Method
- Heat the olive oil and cook the chilli, garlic and onions for 10 - 15 minutes over a medium heat, stirring now and again.
- Add the vinegar and allow to boil until it has evaporated.
- Put into a bowl and mix in the other ingredients gently. Allow to cool a bit before serving.
Café Macroom Brown Bread
We started making this bread recently when we realised this flour is one of the very few stone milled Irish flours. This makes two; eat one and freeze one or give one to a friend; always welcome I’m sure.
Ingredients
250g Macroom coarse flour
500g plain white flour, sieved
2 level teaspoons salt
2 level teaspoons of bread soda,
finely sieved
1 teaspoon of baking powder
2 teaspoons of soft brown sugar
2 eggs, lightly beaten
1 Tablesoon of vegetable oil
2 tablespoons of sesame,
pumpkin or millet seeds (optional)
560ml / 1pint of Buttermilk
Method
- Preheat the oven to 190°C
- Grease two loaf tins with vegetable oil
- Put the Macroom flour, the brown sugar and the seeds in a large mixing bowl, sieve in all the other dry ingredients.
- Combine the milk and eggs and mix well together.
- Make a well in the centre of the dry ingredients and pour in the milk and egg mixture.
- Using your hand, or a wooden spoon mix all together to make a wet dough.
- Divide between the two greased tins
- Bake for 50mins. Remove from the oven and gently tap the bread out of the tins.
- Return them to the oven for 5-10 mins more until they sound hollow when tapped on the base.
- Cool on a wire rack.
