Kale...Queen among greens

"If the vegetable kingdom had supermodels, the girl of the moment would be Kale ". I am pleased to see this amazing green finally getting some recognition as I have always loved Kale. It is good for you and it's delicious, in fact it is trending as Thee Super food of the moment, from Kale Chips to detoxifying Kale juices, hence it came as no surprise that this super green is rapidly gaining in popularity and is being recognised for it's exceptional health benefits and flavour.

Belonging to the Brassica family( cabbage, broccoli,Brussels sprouts) with plain or curly leaves, ranging in colour from green,dark green to purplish red( Leaf & Spear, Curly kale, Cavolo Nero,Rape kale). It is rich in antioxidant, vitamins A,C &K as well as Calcium and is known to lower cholesterol.

In Ireland, we are mostly familiar with kale when mixed with mashed potatoes to make the traditional Colcannon. In Italy, Cavolo Nero is used in the Tuscan soup Ribollita,In China commonly used in stir-fry with beef or poultry,found in Portugal in Caldo Verde Soup and a firm favourite at Christmas with the festive ham in Scandinavia.

Kale is extremely versatile and makes a tasty addition to Soups, Casseroles or simply sautéed and even raw in a salad.

Look for firm, deeply coloured leaves and hardy stems. Smaller leaves will be more tender and milder in flavour hence ideals for raw salads. It is delicious when braised with smoked sausage or bacon.Very thinly sliced in a salad with pomegranate seeds, pear, avocado & nuts. Sautéed with olive oil, lemon and sumac, baked into a flan with nutmeg or herbs or blitz into a sauce to coat Farfalle or Conchiglie pasta.

 Remove limp, damaged leaves and thick coarse ribs and store kale unwashed,in a plastic bag in the fridge but it also freezes really well.

Here are a few easy ways in working this super green into your diet

Plum tart

I have always found the smooth and richly coloured plums irrestible and cannot wait to cook with them.
Here is my favourite recipe using the sweet juicy plums and the zingy lemon make a delicious combination

Plum Tart : 

Creamy Chicken, Gnocchi & Asparagus

 

This is a great mid week meal in mins , when time is short and you don't want to compromise on taste and flavour. So long as  you can boil water, chop a shallot and switch on your cooker, This will be child's play for any novice or aspiring cooks.
Come on , let's get cooking !!!!

Thyme & brandy Chicken liver pate

There is no slaving over a hot cooker with this delicious Chicken liver paté that take less than 15 mins to cook, leaving you plenty of chill out time with friends.Whether served as a starter or as canapés, nothing beats the traditional Chicken liver paté served with crusty bread, Melba toasts and assorted pickles.

Thyme and Brandy Chicken liver pate

• 55o grms of Chicken livers, trimmed ,cleaned and soaked in milk
• 120 grms of unsalted butter
• 2 tsp of olive oil
• 2 shallots, finely chopped
• 2 tsp of fresh thyme 
• 4 cloves of garlic, chopped
• 50 ml of brandy / sherry/ Madeira
• 150 ml of cream
• sea salt & blk pepper
• pinch of chilli flakes
• bay leaf & juniper berries to garnish
• clarified butter to finish

Heat a large frying pan over medium heat. Add the some of the butter and the oil. Next add the shallots, garlic, chilli flakes and thyme. Cook until soft and aromatic.
Drain the chicken livers and add to the pan. Cook for a further couple of mins. Pour in the brandy and continue to cook until evaporated.
Blitz the mixture with the cream and the remaining butter until smooth. Season to taste and blitz again.
Push the mixture through a sieve and spoon into ramekins. Allow to cool slightly and coat with a thin layer of clarified butter. Garnish with a couple of juniper berries/ pink peppercorns and a small bay leaf . Refrigerate until firm.
Serve with crusty bread and pickles as a starter or turn into small quenelles over toasted bread for canapes.

Tagged:robert jacob- chicken liver pate- starter- canapes


 ©2012-2014;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved.

Carpaccio of Beetroot with soft goat's cheese and walnuts

I don't know about you but I just love beetroot and cannot resist when I see the heirloom variety at the market.I love their sweetness,the jewel colours and they look very stylish on a plate. With a minimum effort, you are sure to impress any guests and they will taste good too.
Beetroot is well known for boosting stamina and make muscles work harder as it contains a variety of goodness among others potassium, magnesium, iron, folic acid and vitamins A, B6, and C.
What's more, just 3 small beetroots equal one of your recommended five portions of fruit & veg a day. Steamed, boiled or baked , they can be eaten cold, diced or sliced into a salad; mixed with horseradish or pickled as a condiment, shredded raw into a salad,cooked with butter and dill or boiled into a rich borscht.
The leafy green portion of the plant is also edible and steamed, it has a similar texture and taste to spinach and the young shoots can be eaten raw into a salad.
Here is one of my favourite way to eat them.

Sea-bass en papillotte with lemongrass & star anise

Cooking fish couldn't be simpler and doesn't get any better than this recipe. There is no call to go tarting up good fresh fish. The best way is to keep it simple and with simple flavours. People are forever saying that it is tricky to cook fish but take it from me that it's dead easy to cook fish. The trick is not to overcook it ,Once it's starts to turn from opaque to white, it's cooked and slightly undercooked is a hell of a lot better than overcooked to cotton wool consistency.
Here I am using some delicate Thai flavours which makes this dish very very tasty.
Cooking " en papillotte " is literally cooking in a sealed parcel made out of parchment paper and if you're in an Al Fresco mood, wrap in tin foil and cook over the BBQ.

Pan fried Scallops with Savoy cabbage & fennel. Food in a flash

Isn't it strange how we have amazing seafood in this island and yet we don't eat a lot of fish. Furthermore good fishmongers selling fresh fish are a rare breed and rather hard to find. Gone are the days when you could pop into Molloy's off Grafton street or Sawyer's on Baggot street and pick up some fresh catch. Recently on a trip to Howth , I purchased some mighty and very fresh Scallops and couldn't wait to get home and cook them. Scallops are highly regarded and expensive and should be eaten as soon as possible after buying. If they are still in their shells, open them by separating the shells with a knife or by putting in a hot oven. The edible part is the round white muscle and the orange roe, called coral.The frilly gills and mantle should be removed and can be used for soups and stock.
The best way to cook Scallops is on the pan, but they can also be steamed, grilled, poached or eaten raw in a Ceviche. Here I seared them  in a hot pan but cooking should always be brief so the Scallops stay sweet and juicy.
This delicious dish will be on the table in 15 mins and better still, it's all prepared in one pan, so there's hardly any washing up. And if you are not watching your intake of calories,this dish tastes delicious served with warm crusty bread.

Creme Caramel

Now that Summer is finally here, when berries and fresh fruits are bountiful and the children on holidays, every Mum in the land is being asked to bake a Pavlova. Everyone's happy, as there is nothing easier to whip up a meringue base, slather on some whipped cream, mixture of fruits and a dusting of icing sugar. But most of the time, we are left to look at all the egg yolks and wonder what to do with them. Ice cream is a firm favourite but not everyone has an ice cream maker. Don't panic , here is a simple ,very easy recipe and guaranteed to please everyone. A french classic set cream infused with vanilla & caramel.
This dessert also makes a great finish to any dinner party and for that something special try infusing the milk with Orange peel, bay leaf and Stroh rum. Stroh rum is a mighty Austrian rum, it has a distinctive caramel flavour that lends itself so well to this dessert. You will need ramekins to make individual portions.
This dessert always brings to me memories of yester years and nostalgia, It reminds me of the kitchen of my mother and before that of my grandmother. It's like being back at home.

Leek & Stilton tart .... Savoury for any time, from brunch to supper

With the holiday season upon us,when the kids are at home with their posse of friends all hanging around your kitchen,and without doubt working their way through your fridge,This is the time to draw boundaries and find some recipes that are just for your taste buds. Yes, time to be a little bit selfish, for let's face it, while we love them dearly, they tend to take over our lives. Hence, it is always nice to have something simple and light,at hand to fill that little peckish gap before moving on to yet another car ride to the cricket, football or rugby club or is it all three !!! more or less at the same time and in locations scattered across the city or God forbid , during this melee, unexpected guests or distant cousins & aunts turning up unannounced....with yet more Kids !!!!
Here is a quick ,easy yet delicious tart to prepare and it will take you from brunch to supper. As most kids don't like Stilton or blue cheese of any sort, you are perfectly safe that it will be all yours.
Ditch the apron, put your feet up, relax and enjoy.

Elderflower & Vanilla Collins @MintBarDublin , WESTIN Hotel . Dublin

With this glorious weather beaming on us at present , what better ways to will away the afternoon lazily with friends , sipping some refreshingly and summery cocktails and the place to be is         "The Mint Bar"  at the Westin hotel , on college green , Dublin .

With an extensive cocktail menu , there is something for every taste , from Fizzes  to Collins , Slings and Rum , From the Classic to the Contemporary , you will be spoiled for choice .
 Karl Byrne , the Manager is there to talk you through and advise .Most Charming gentleman with an extensive knowledge of his Cocktails. A true Mixologist .

Bon appetit... A Spring Dinner Party Menu ...

Easter;It's this time of the year once again and I cannot but wonder where does the time go !!! However, with the bank holiday weekend upon us, here is our chance to catch up with friends and family. And for those of us, who like to cook, there are few pleasures in life greater than having friends over for dinner.
Dinner parties these days can be as laid back as you like and involve nothing more formal than guests draping themselves over your furniture and enjoying the food that you have lovingly prepared and drinks that you have chosen yourself.
My only advice is, do try and prepare as much as possible in advance, to allow you more time to sit back , relax and enjoy the company of your guests. There is nothing worse and off putting than witnessing your host getting into a flap and literally having a panic attack in front of you.You cannot help but feel bad for them and I always secretly wish that my offer of help would be graciously declined but alas!!!.arrrrrghhh most often, I can hear the " Yes, please ". (joy of being a Chef)
So, my motto is Plan, plan, plan, plan..... Prep, prep, prep, prep.... In one word "Organise yourself". This is guaranteed to make the dining experience even more gratifying for all concerned and for you to enjoy the party too.

Here is a complete menu where most things can be prepared in advance and using seasonal ingredients.

Parsnip , A jewel among Vegetables

Parsnip, a creamy coloured, long and tapering in shape root vegetable is closely related to the carrot and while they can be used in similar ways, Parsnip has a much sweeter & earthy flavour, especially when cooked.It is a native of Eurasia and was widely cultivated by the Romans. It had pride of place then as it was widely used as a sweetener before the arrival of sugar cane in Europe.
Parsnips are very versatile, cheap and easy to prepare. It is usually served cooked but can also be eaten raw, try it grated into a salad or shredded into a slaw, it is extremely good boiled or steamed & puréed into a silky mash, alternatively try roasting it with herbs and Cumin, roasting will intensify the sugars in the vegetable, giving it a caramelised note or blitz it into a soup with a dash of Curry powder, baked into a cake or added to a soda bread, And, wait for it,  Yes , even blitzed into a creamy Hummus.
Winter is the perfect time to use parsnips as the cold temperature encourages the starch in the root to turn into sugars and are usually in season between September and late Spring. It is high in vitamins and minerals especially potassium, vitamin C & fibre. Like the Potato, Parsnip will turn dark when exposed to air, so store it in water with a drop of lemon juice.
Nowadays, Parsnips features on many Michelin* Restaurant menu , either as Purée or as garnishes in the form of crisps,crackers and powders but they are also extensively used in  mirepoix for braised meats and stocks.
Herbs that are complimentary to parsnips are Basil, Dill, Parsley, Rosemary,Thyme & Tarragon and so are Curry, Cumin,Coriander, Paprika, fennel, Caraway, Honey, Mustard, Madeira, Yoghurt and sour cream.
Apart from all the usual jazzed-up parsnip mash, chips or simply roasted with honey and herbs, here are a few of my favourite ways in serving this great vegetable.

Bread Making at The Firehouse Bakery and Bread School

From the Pitta bread of the Middle East, Naan bread of India to the Rye breads of Scandinavia; Bread is found in all sorts of forms or shapes in most cultures. It is the staple diet of many. Even the word Bread has come to take on more significance than its nutritional values. It is used in religious rituals. " Breaking bread " to describe the gathering of souls, friends and family," Putting bread on the table " basic necessities, " Bread winner " living conditions and even value either in monetary or worth " Best thing since slice bread " or " lots of dough ".
But all in all, few types of cooking will offer you more rewards than Bread making. The actual hands-on process of mixing, kneading, folding, proofing, shaping and baking is immensely satisfying and you would be surprised how much fun it can be too.
The basic skills are really easy to learn and it requires no special equipments to produce great breads," just your hands "along with a little practice and guidance. This week, I went along to the Bread making class of Patrick Ryan from The Firehouse Bakery in Delgany, County Wicklow, just outside Dublin.
Patrick is the co-author of the " Bread Revolution " cookbook, which secured a 3rd place at the prestigious Gourmand World Cook Book Awards in Paris. His aim is to re-establish  bread as
 " King of the Table ".For him, Artisan bread making is a labour of love, in the old style with no preservatives and his passion was contagious.
We were warmly welcomed on arrival by Patrick himself. The group was kept small, with only 8 of us in total, it felt like a one to one lesson. We rolled up our sleeves and worked side by side with Patrick while he introduced us to the world of real bread and it's versatility. From the beautiful Rye bread, the Malt house to the Great white Sourdough. From fresh yeast, dry yeast to bread soda. It was very informative and broke down many myths that I had about bread making.

Eat like an Italian with Lidl's Italiamo range

The Cuisine of Italy is a reflection of this wonderful country of sapphire blue skies,land of the rolling hills, the ever winding roads with their tall elongated cypress trees,terraced vineyards,olives groves with their curiously twisted trees, glimpses of sienna red tiled roofs and above all, of warm,generous and hospitable people. The country's culinary tradition is as long as its history and an Italian meal is a leisurely, sociable affair, often taken in the open air.
Lidl's  Italiamo range is a vast array of Delicious Italian Delicacies that you will not be able to resist. Available in all stores as of Monday 24 th February .
Here are a few recipes and ideas for you to entertain without fuss or expense; Forget the cares of the day and linger, Italian style with your favourite people.
A typical Italian meal starts with An Antipasti platter, which usually includes an assortment of Cured Meats, Olives, Vegetables, Salads and Cheeses but it varies greatly according to regions.So for the most hassle-free, no-cook starter in the world, just take a trip to your local Lidl and pick up a selection of antipasti. Arrange on a large platter, with bowls of Olives and marinated vegetables and allow your guests to compose their own selection on their plates, leaving you with plenty of Chill-out time with friends and family as these recipes take 30 minutes or less to prepare as there is really very little cooking involved.
( Slates from Slated Ireland. www.slatedireland.ie )

Figs... The food of the Gods and a few simple ways to serve them.

Figs are an ancient fruit, cultivated way back by the ancient Egyptians as long ago as 1900 BC. Certain legends even claims that Eve ate a fig not an apple and subsequently the fig leaf was used to cover her modesty. Whatever the truth , I can only affirm that there is nothing like eating a ripe fig at the height of their season in Summer. They are lusciously sweet with a delicate aroma, silky juicy flesh,crunchiness of the seeds and smoothness of the skin. So no wonder they have been enjoyed for centuries, for these are the food of the Gods.
While native to the Middle East and Western Asia, they are widely grown throughout continental climates of the world. Although commonly referred to as a fruit, the fig is actually a pod or sac (a false fruit) in which the flowers and seeds are borne.It is pollinated by a fig wasp which enters the fig through a tiny hole at the crown of the fruit.
Figs range dramatically in colour depending on the variety but are normally grouped into White, green,red and purple/black. Today, California is the one of the largest producers of figs followed by Turkey, Greece,Portugal and Spain. Figs are a good source of Potassium, Iron & dietary fibre.
Fresh figs being delicate and easily perishable, makes it a Culinary delicacy par excellence. Look for plump,tender fruits that are free of bruises. If they smell sour, they are past their best. Wrapped in tissue, they will keep in the fridge for a few days.
Before use, wipe the skin with a damp cloth, trim off the stems. Keep them whole with a deep cross at the top end for poaching. Cut from top to bottom into halves or quarters  or Slice into thick rounds for salads and desserts. Alternatively, you can make a fig flower by making a deep cross at the top end, cutting almost but not all the way, squeeze the base and the quarters should open out like petals.
Here are my favourite ways of serving figs. I like to keep it simple and allow the fruit to speak for itself.

Lobster Terrine with Beurre blanc ..... Cooking for the one you love

"Cooking for the one you love " is sensuous by its very nature. Never should it be seen as flippant as Cooking is about the art of balance, of feeding the mind and soul as well as the body.
For St Valentine, 14 th of February, a day associated with romantic love , your food should arouse passion and leave a lingering taste, a lasting impression.If normally your budget is restricted, it doesn't prevent you from going up- market for this special occasion. and of course you could always substitute the lobster for a cheaper alternative that will work just as well.
Lobster was my choice after reading Herman Koch's book " The Dinner ".
This is a delicious dish whose simplicity belies it's full flavour.

Discovering Tastes of China and celebrating "The Year Of the Horse"

The Chinese New Year 2014 is  "The Year of the Horse." It usually starts on the first day of the month and continue until the fifteenth when the moon will be brightest. But this year it started on the 31 January, the last day of the month, so the celebrations are still in full swing. Those born in the horse years are cheerful,skillful with money, perceptive, witty, talented and good with their hands.

Last month , I collaborated  on " A Taste of China " demo with my good friend Julie O'Neill . And here are two of the Cuisine we covered and some of the dishes we cooked.

Sichuan Cuisine comes from the South Western province of China. It has bold flavours from the pungency of garlic, hot and numbing seasoning of Sichuan peppercorns and spiciness from liberal use of Chilli oil along with Chillies itself, which are often dried and other preserved ingredients.

Hunan Cuisine on the other hand, from the Western province of China, is often spicier as nothing can be served here without fistful of fresh or preserved chillies. However, it contains a larger variety of fresh ingredients and is known for it's bold and colourful dishes.

Both Sichuan and Hunan Cuisine are part of The Eight Great Traditions of Chinese Cuisine .( Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Anhui ).

I never used to cook Chinese until I met Julie; Now I am unable to stop and  take -aways, are a distant memory of yester years. Julie regularly visits China and has gathered an amazing array of recipes from her various trips as well as from her Chinese daughter in law Shan.

Our " Taste of China "  demo was a great success but I was under pressure !!! as it so happened,we had the visiting O'Neill-Gao clan from China present that evening.

But help was there as I had invited another friend Marie McKenna to come and cook with me and we got the seal of approval from no other than Ching-He-Huang, the well known and very prettyTV Chef herself on Twitter.

	Ching-He Huang (@Chinghehuang)
01/02/2014 17:11 @jacobscrackers9 @MaudMonaghan @julieon great job chef!

Red Hot... Glorious Chillies

A word spelt in different ways , Chili, Chile,Chilli or Chilli pepper, the last is by all means the most accurate, insofar as it tells us that Chillies are from the Capsicum family, like the sweet peppers.

Indigenous to Central and South Americas, these fiery little pods now form part in many of the World's Cuisines. It was introduced to the rest of the World by Spanish and Portuguese navigators and through the Spice Trade found it's way to Europe, Central Asia and the Far East.

Chilli rapidly became an important ingredient in the food of South East Asia, China and India. So not surprising that today India is the World's largest producer, consumer and exporter of Chillies.
There are no less than 200 variety of Chillies and they come in all shapes, sizes, colour and level of hotness. In green, yellow, orange, red or black; From the bell shape of the West Indian Scotch bonnet, tiny pointed bird eye chilli to the large fleshly Hungarian yellow wax peppers; Fresh or dried, whole,as flakes or ground into spicy powders such as Cayenne, Chilli, and Paprika; Preserved in oils and vinegars or turn into sauces such as the World's famous Tabasco.
Dried Chilli flakes work well when fried in olive oil with garlic for an Italian style sauce, or Dry roasted over an open flame for a Mexican salsa. From Hungarian Goulash, Puttanesca sauce from Italy, Mole Poblano from Mexico, Curries from India, Sambal from Indonesia, Harissa from North Africa or Gong Bao Chicken from the Sichuan region of China, Chilli is an essential part of these dishes.
Chilli is known to stimulate the appetite as well as improve circulation. High in Vitamin C,Beta carotene, Potassium as well as Vitamins B & E.
I don't know about you but I just love Chillies, and I must stress that I am very against de-seeding Chillies as I believe, much of the flavour & heat are in the seeds. Use less if you don't like your food too hot.

Orange,Pistachio & Polenta Cake # Gluten free

This must be one of my all time favourite cake. The basic recipe was given to me by a Greek lady who used to work in my studio many moons ago and I recently came across it among the pages of an old cook book while on the look out for another recipe altogether. The Greeks particularly enjoy their sweet treats and their cakes always feature seasonal produce such as fruits and nuts, and many are topped with a honey or citrus fruit syrup that creates an irresistibly soft and moist texture. I have tweaked this recipe many times over the years, using various combination of fruits & spices. So use this as a basic recipe and change the flavours to go with moods and fashions and it's gluten free too ....
With value in mind , I have sourced all ingredients from LIDL.

New Year's Eve Buffet.... Almost traditional, but with added bling

Celebrate the New Year with a relaxed and stylish buffet and treat your guests to a luxurious feast of simple yet sensational food. These no-fuss dishes will impress your guests and still leave you with plenty of time to, ditch the apron, slip into your little black dress, a touch of rouge, the crown jewels if they are handy and you are ready to party.
Whether with a contemporary reinvention of the Classics, a bit of drama in shape, form or colour, keep it simple. Not great heaped servings and an overload of luxury , but a spoonful or two of festive treats, with flavours intense and complimentary.
And don't forget, that the most basic recipe can be topped and dressed up to look fabulous and as long as you use quality ingredients, they will look fantastic too.
Here, Dinner is served on smart white china with crisp pressed napkins and Champagne , not mulled wine , is the drink of choice.

Wishing you a very Happy New Year. x

Menu :

• Cherry Gazpacho with prawns
• Tian of Castleberetown Crab & Goat's bridge trout caviar
• Winter pears, goat's cheese & hazelnut dressing
• Maple syrup and mustard ham
• Smoked haddock, leek & gruyere tart
• Leek & Stilton tart
• Remoulade of Celeriac & green apples
• Carrot & broccoli salad with mixed seeds
• Peach & Raspberry pots
• Chocolate & chestnut log