Have a heart
We were heartbroken to discover that one of our much-loved students who did a 12-week course with us in January 2000 perished, while her sister is badly injured and is fighting for her life in a hospital in Bangkok.
Whether one knows anyone who was affected, or not, is irrelevant what has been exercising so many people's minds is the matter of how we can help.
Many people have already dug deep in their pockets and contributed to various charities, many of whom are working around the clock to reach the affected areas and deliver desperately needed supplies.
Yet the heartbreak goes on. Many of these areas have no social services or health systems, many lost not only their homes and belongings but all means of livelihood, their boats, nets, barrows, braziers, tools, etc. They will need support not just for weeks or months but probably years.
So, how can we raise money in our circle of friends or communities? Many people have been coming up with ideas and scores of fundraising events are already underway.
How about an official day of mourning as was declared to show sympathy with the victims of the September 11 terrorist attack in New York? This time, however, people could perhaps choose to contribute their day's wages to a fund in aid of the tsunami victims.
As this is a cookery column, I've been thinking of suggestions connected with food. We can all make a difference.
Invite friends around to dinner charge €20-25 and gather a few prizes together for a raffle, sell tickets and sell a bit more. Or you could offer to cook dinner in a friend's house for a fee, which would then be donated to the fund.
Restaurants could consider providing a donation box by the till every little counts.
ICA Guilds, whose membership includes so many fine cooks and bakers, may want to organise bring and buy sales a cake sale after mass or church is always a good time to sell goodies. Coffee mornings are another way of fundraising.
Many people have spare presents from Christmas which could be used as raffle prizes; children may want to make Rice Krispie buns, cup cakes, oatmeal biscuits teachers and parents will want to be involved in this effort, which also teaches children to be caring and socially responsible.
Home economics classes at school might bake and sell to their classmates; stallholders at farmers' markets could donate a percentage of their day's takings to the disaster fund.
Shops and supermarkets might follow suit; indeed, some have already done so.
Sports clubs will no doubt have lots of ideas for ways of raising money. Golfing and tennis friends could consider a few charity games, for example.
As for myself, I will give a fundraising demonstration on Thursday, February 3, at Garryvoe Hotel. You can get full details from Ballymaloe Cookery School, tel 021-4646785.
Also delicious made with chicken breast, easy to reheat, serve with fluffy rice or orzo and a good green salad.
Serves 4-6
2 pork fillets or 675g (12lb) pork leg meat
1-2 tsp whole cardamom pods
1 tsp whole coriander seeds
1 tsp whole cumin seeds
30g (1oz) butter
110g (4oz) onions, chopped
salt and freshly ground pepper
150ml (3 pint) Home-made Chicken Stock
150ml (3 pint) cream
Garnish:
flat parsley or coriander
Press the cardamom pods and extract the seeds, grind to fine powder with the coriander and cumin seeds in a pestle and mortar or in a spice grinder.
Melt the butter in a sauté pan, add the onion and sweat over a gentle heat until soft. Trim the pork fillets of all fat and membrane. Cut into 2cm (:inch) slices or cubes, season with salt and freshly ground pepper, toss the fillets in the ground spices. Add to the onion and sauté gently for a few minutes. Cover the pan tightly and cook in a preheated oven 150C/300F/gas mark 2 for 15-20 minutes, or until the pork pieces are cooked, but still nice and juicy. (It may not be necessary to put the pork in the oven if using fillet).
Remove the pork to a serving dish and keep warm. Put the casserole back onto the heat, add the stock and cream and reduce by half. Taste and adjust seasoning, add the pork pieces back into the sauce, allow to bubble for a minute or 2.
Serve on a hot serving dish garnished with flat parsley or coriander.
Tip: May be prepared ahead to this point. Reheat in a saucepan over a gentle heat.
Another favourite can be whipped up in a few minutes or reheated carefully.
Serves 6 8
50g (2oz) butter
2 tbsp olive oil
1 large onion, chopped finely
225g (8oz) mushrooms, sliced
freshly grated nutmeg
750g (1lb 11oz) fillet of beef, cut into very thin strips
1 tsp Dijon mustard
200ml (7fl oz) sour cream
1 tsp paprika, optional
salt and freshly ground pepper
Melt half the butter in a sauté pan with 1 tablespoon of olive oil, add the chopped onions. Season well with salt and freshly ground pepper. Cook on a medium heat for 10 minutes approx, until the onions are soft but not coloured.
While the onions are cooking, sauté the mushrooms in the remaining oil in a frying pan over a high heat. Season the mushrooms with salt, freshly ground pepper and grated nutmeg. When the onions and mushrooms are cooked, remove from the pan.
Melt the remaining butter in the pan. When the butter starts to foam, add the beef and stir fry over a high heat until just cooked. Add the onions and mushrooms back into the pan. Season with salt, pepper and nutmeg again if needed. Stir in the mustard, paprika and finally the sour cream. Continue to cook until the stroganoff is just bubbling. Serve with plain boiled rice.
Serves 8-10
A splendid cake, keeps well too. This cake may be baked in a larger tin to make it look more like a gateau.
8ozs (225g) butter
8ozs (225g) castor sugar
8ozs (225g) white flour, preferably unbleached
1 tsp baking powder
4 eggs, preferably free range
Scant 2 tbsp coffee essence (Irel or Camp)
2" x 8" (5 x 20.5 cm) sandwich tins
Coffee Butter Cream (see recipe)
Coffee Icing (see recipe)
Decoration:
Hazelnuts or Chocolate Coffee Beans (see recipe)
Preheat the oven to 180C/350F/regulo 4. Line the bottom of sandwich tins, with greaseproof paper, brush the bottom and sides with melted butter and dust with flour.
Cream the butter until soft, add the castor sugar and beat until pale and light in texture. Whisk the eggs. Add to the mixture, bit by bit, beating well between each addition. Sieve the flour with the baking powder and stir gently into the cake mixture, finally add in the coffee essence and mix thoroughly.
Spoon the mixture into the prepared sandwich tins and bake for 30 minutes approx. in a moderate oven.
When the cakes are cooked. The centre will be firm and springy and the edges will have shrunk from the sides of the tin. Rest in the tin for a few minutes before turning out onto the wire rack, remove the greaseproof paper from the base, then re-invert so the top of the cakes don't get marked by the wire rack. Cool the cakes on the wire rack. When cold sandwich the cakes together with Coffee Butter Cream and ice the top with Coffee Glace Icing.
Decorate with Hazelnuts or Chocolate Coffee Beans
2ozs (55g) butter
4ozs (110g) icing sugar (sieved)
1-2 tsp Irel Coffee essence
Whisk the butter with the sieved icing sugar, add the coffee essence. Continue to whisk until light and fluffy.
NOTE: If you would prefer to ice the cake with Coffee Butter Cream use:
8ozs (225g) butter
1lb (450g) icing sugar
1-2 tbsp of Irel Coffee
16ozs (450g) icing sugar
scant 2 tbsp Irel coffee essence
4 tbsp boiling water approx.
Sieve the icing sugar and put into a bowl. Add coffee essence and enough boiling water to make it the consistency of thick cream.
Irresistible nibbles or great decorations for cakes, mousses, and chocolate or coffee desserts.
3ozs (85g) dark chocolate, at least 54% cocoa solids
4 tbsp medium roast coffee beans
Melt the chocolate gently in a small bowl over a saucepan of hot water.
When the chocolate is soft add the coffee beans. Stir gently to coat the beans, then lift them out with a fork and drop them one by one onto a plate or marble slab evenly covered with non-stick silicone paper. Leave to harden. Remove the beans with a palette knife and store in an air-tight jar. Alternatively, drop the wet chocolate-coated beans on to a plate or marble slab covered thickly with sieved good quality cocoa powder. Separate as above and leave to harden.
8oz (225g) best quality chocolate
3oz (85g) Rice Krispies
18 Smarties
Paper bun cases
Break up the chocolate and melt in a bowl over simmering water. Gently stir in the Rice Krispies. Fill the mixture into paper bun cases about a dessertspoon into each. Top with a Smartie, allow to set before you start to nibble.
My daughter-in-law Penny is famous for her cupcakes.
Makes 12
150g (5oz) butter (at room temperature)
150g (5oz) caster sugar
150g (5oz) self-raising flour
2 large eggs
2 tbsp milk
½ tsp pure vanilla extract
Icing sugar
Freshly squeezed lemon juice
1 muffin tray lined with 12 muffin cases.
Dolly mixtures, hundreds and thousands, silver dragees, cherries and angelica, crystallised violets.
Preheat oven to gas mark 5.
Put all ingredients except milk into a Magimix, whiz until smooth. Scrape down sides of mixer, then add milk and whiz again. Divide mixture between cases in muffin tin.
Bake in preheated oven for 1520 mins or until risen and golden. Cool on a wire rack.
Meanwhile, mix the icing sugar with freshly squeezed lemon juice. Spoon a little icing over each cupcake. Decorate with dolly mixtures, hundreds & thousands, cherries & angelica.
Fund-raising Cookery Demonstration by Darina Allen of Ballymaloe Cookery School, for Tsunami Aid, at Garryvoe Hotel on Thursday, February 3, at 7.30pm booking is essential. Tel. 021-4646785 for details. Theme: Stress-free entertaining for family and friends.
Fresh Brocco Shoots: A unique blend of broccoli, alfalfa, clover and radish sprouts which are crunchy to eat, have a delicate spicy flavour and contain an abundance of nutrients. Just 20g will provide you with your recommended weekly intake of the anti-cancer compound sulforaphane delicious in sandwiches, wraps, salads, stir-fry, omelettes, as a garnish and in juices or smoothies. info@halofoods.ie www.halofoods.ie http://www.halofoods.ie/
Irish Food Market Traders Association is hosting a conference in conjunction with The Farmers Journal 'Farmers Markets A Positive Story' at the Silver Springs Hotel, Cork on Monday, February 14, from 10am-5pm. For further information contact Caroline Robinson, email: carolinerobinson@eircom.net
Midleton Farmers Market will re-open today, Saturday, January 15. Happy New Year to all our customers.
