Saturday, July 28, 2012

Lemon Posset Pots!

Summer has decided to eventually grace us with it's presence and with it the possibility of outdoor cooking and maybe even some dining al fresco. When I have people coming over I love to have the starters and desserts fully prepared so I don't miss out on any of the fun. This is a great prepare ahead dessert and has the perfect mix of sweet & tartness to keep everyone pleased. Provided they like lemons of course.

You will need;

600ml double cream
150g caster sugar
2 lemons, rind & juice

Bring the cream and sugar to the boil over a very low heat. Allow to boil for three minutes, then set aside to cool.

Once cooled whisk in the juice and zest of the lemons, pour into serving pots & chill for at least three hours.

I served these little pots with delicious lemon curd shortbreads. This recipe is originally from James Martin and you will find it here;

Wednesday, July 25, 2012

Pork Fillet Tray Bake!

My husband and I are like ships in the night these days with both of us working around our children, I wouldn't change it for the world but we always look forward to having a break together and some quality family time. Have had a busy few weeks touring around Ireland, stopping off in Dublin with a visit to The Honest 2 Goodness Market in Glasnevin to stock up with goodies from Armelles Kitchen, Mexican Shop Eire & Arun Bakery amongst others. I can only recommend that you go & see for yourselves the fantastic array of fresh produce for sale there, wish I lived closer as it would definitely be on my weekly to-do list! We travelled onwards to Tipperary for a night before making our way to Kenmare for the first Kenmare Food Festival! There are not enough words in the Oxford dictionary to describe how much fun it was and what a fantastic weekend we all enjoyed. It was organised to perfection and much joy was had in the breaking of bread and sharing of wine, beer, several shots and some cocktails......
It was great to meet both new & old friends there and much merriment was had. The icing on the cake was my husband coming 57th in the Killarney 15 mile maxi marathon although I could have done without the 4am wake up call from him to download a running album onto his iPhone!

Onwards we trekked to Newport in Mayo where after a bit of drama in the hotel we settled down to five days of cycling, kayaking, surfing, eating, laughing, drinking and relaxing. We had a fantastic time on the Great Western Greenway last year and this year was no different, such a fantastic amenity for the people of Mayo, would love to have something similar closer to home. We spent two days relaxing on Achill Island and found the most perfect beach to while away an afternoon or two, Keem Bay is a beautiful sheltered & secluded little spot and both days we were there the sun was splitting the stones!

All too soon our trip was over and we were back to reality. I somehow managed to damage my trapeze muscle so am up to my eyes recuperating on the sofa! However there are still hungry mouths to be fed and this turned out to be surprisingly tasty. I needed something that was quick to throw together and didn't need minding! There were clean plates all around which is always a good thing when it comes to dinners for children!

You will need:

1 pork fillet
750g mini potatoes
5 carrots, peeled & chopped
2 granny smith apples, segmented
2 fresh ears of sweetcorn, cut into thick slices
Olive oil
1tbsp fennel seeds
1tsp seasalt
1tsp black pepper
Olive oil

Preheat oven to 180 degrees.
Grind the fennel seeds, salt, pepper and some oil in a pestle & mortar and rub onto the pork fillet.
Place into a roasting dish and surround with the potatoes, carrots, sweetcorn and apples.
Drizzle some extra olive oil on top before placing in the oven for approximately 50 mins, depending on your oven.
Serve & enjoy!