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Tomato & Basil Bruschetta.

Just Cooking Classes Ireland

Instructions

1) Firstly make the topping. Cut the tomatoes into ¼’s and remove the seeds. Roughly chop the tomatoes into a ½ cm dice. Place into a bowl and add the basil, vinegar and Extra virgin olive oil. Season with salt and pepper. Set aside.
2) Now cook the Bruschetta. Cut the bread into ½ inch thick slices.
3) Place some the olive oil into a bowl and toss the bread through the oil so that all the slices are coated.
4) Heat a char grill pan over a high heat until smoking hot.
5) Char grill the bread until it is golden and a little charred on both sides.
6) Remove the bread from the pan and rub with the garlic cloves.
7) Top the bread with the tomato mix, the black olives, rocket leaves and parmesan cheese.

Ingredients for the bruschetta

  • 1 large crusty bread loaf or baguette
  • 6 tbsp olive oil
  • 2 cloves of garlic, cut in ½

Ingredients for the topping

  • 6 ripe on the vine tomatoes
  • 1 small bunch of fresh basil, leaves picked and torn
  • 1 teaspoon of white wine vinegar
  • 2 tbsp of extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 10 black olives, cut into ¼’s
  • A handful of rocket leaves
  • Freshly grated parmesan cheese

Left Over Turkey Stroganoff.

Just Cooking Classes Ireland

Fed up with turkey sandwiches? Try this simple stroganoff for a tasty Stephens day treat. Serve with rice or noodles.

Instructions

1) Add the oil and butter to a heavy based frying pan, and place over a medium heat.
2) Heat until the butter froths and then add the onions.
3) Cook the onions for 3-4 minutes until soft.
4) Add the mushrooms and garlic and cook for a further 3 minutes.
5) Now stir in the paprika and cook for a further 1 minute.
6) Add the turkey meat and gravy and bring to the boil.
7) Add the white wine vinegar, Pour in the cream bring to the boil and simmer for 3-4 minutes until piping hot.
8) Stir in the mustard and parsley, season with salt and pepper.
9) Serve with crusty bread and rice.

Ingredients

  • 2 tablespoons olive oil
  • Small knob of butter
  • 1 onion finely sliced
  • 200g button mushrooms, finely sliced
  • 2 garlic cloves, finely chopped
  • ½ tbsp paprika
  • 700g leftover cooked turkey, cut into strips
  • 200ml Left over turkey gravy
  • 1 tablespoon white wine vinegar
  • 200ml cream
  • 1 tbsp wholegrain mustard
  • Chopped parsley to serve
  • Salt and pepper

The perfect roast turkey.

Just Cooking Classes Ireland

Try this recipe for a perfect roast turkey. There is a little preparation involved, but you will have the best turkey ever on Christmas day. As a rule a 14-15 pound turkey will feed 10-12 people with left overs. Ask your butcher to remove the wish bone from the turkey as this makes carving easier.

Instructions

1) Pre-heat your oven to 220c/Gas mark 7.
2) Remove the giblets from the turkey.
3) Season the butter well with salt and pepper.
4) Use your hands to loosen the turkey skin away from the breast, and spread the butter under the skin.
5) Stuff the cavity of the turkey with the lemon, onion, garlic, bay leafs and rosemary or thyme.
6) Place the turkey into a roasting tray.
7) Loosely wrap the turkey, ensuring the parcel is tightly sealed.
8) Place in the oven and cook for 40 minutes at the high temperature.
9) After 40 minutes, reduce the temperature to 170c/gas mark 3 and cook for a further 3 ¼ hours.
10) After the 3 ¼ remove the foil from the turkey and increase the oven temperature to 200c/gas mark 6 and give the turkey a final 40 minutes, basting the trurkey occasionally. This will ensure the turkey has a lovely golden colour.
11) After the 40 minutes, pierce the thickest part of the turkey leg with a small knife and check that the juices run clear.
12) Remove the turkey from the oven, wrap the tray lightly with foil and allow the turkey to rest for 30-40 minutes.

Ingredients

  • 1 x 7kg Turkey (14-15lb)
  • 175g unsalted butter (soft)
  • 1 Lemon, cut in half
  • 1 large onion, peeled
  • 2-3 bay leafs
  • 4 garlic cloves cut in 1/2
  • Few sprigs of fresh rosemary or thyme
  • Salt and pepper
  • 200ml white wine
  • Smoked bacon and cranberry stuffing (see recipe)

Tips from the chef

Cooking times for other size turkeys 8-10 lb (3.5-4.5 kg) – 30 minutes at the high temperature, then 2½-3 hours at the lower temperature, then a final 30 minutes (uncovered) at gas mark 6, 400°F (200°C). 15-20 lb (6.75-9 kg) – 45 minutes at the high temperature, then 4-5 hours at the lower temperature, then a final 30 minutes (uncovered) at gas mark 6, 400°F (200°C). Please bear in mind that ovens, and turkeys vary and the only way of knowing if a bird is ready is by using the test described above.

Thai fish cake

Just Cooking Classes Ireland

Thai food at its best. You can spice these tasty little cakes up as much as you like. Just add more chilli if you wish! I have adapted this recipe from a great one from Anthony Worral Thompson. Serves 4 as a starter

Instructions

1) First make the cucumber pickle. Place the sugar and vinegar into a saucepan and place over a medium heat. Allow to boil and let the sugar dissolve. Once the sugar has dissolved remove from the heat and allow to cool fully.
2) Once cooled add the corriander, red onion, fish sauce and chilli. Slice the cucumber into thin slices and toss through the vinegar mix, Add the peanuts and set aside.
3) Cut the fish into small pieces. Place the pepper, chillies, coriander, spring onions, garlic, lemongrass, cocnut milk, soy sauce and fish sauce into a food processor and blend to a paste.
4) Add the fish pieces and egg to the paste and blend well.
5) Shape the mix into small cakes and place on a tray lined with baking parchment.
6) Cover with clingfilm and place in the fridge for at least 1 hour.
7) When ready to cook half -fill a heavy-based frying pan with the oil and heat over a medium to high heat.
8) Carefully place the fish cakes into the hot oil. Fry until crisp and brown, turning once during cooking. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. You may have to do this in batches.
9) Serve with the cucumber pickle and sweet chilli dipping sauce.

Ingredients

  • 400g white fish fillets
  • 1red chillies, de-seeded and chopped
  • 1 teaspoon Thai red curry paste
  • 2 garlic cloves, chopped
  • 2-3 tablespoons chopped corriander
  • 3 spring onions, finely chopped
  • 1 stalk of lemon grass, white part only, finley chopped
  • 2 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 4 tbsp coconut milk
  • 1 egg beaten
  • Ground nut or sunflower oil for frying
  • For the Thai cucumber salad
  • 1 cucumber peeled, halved lengthways and de-seeded
  • 35g caster sugar
  • 50ml rice vinegar (or white wine vinegar)
  • 1 chilli,deseeded and finely diced
  • 1/4 of a red onion. finely chopped
  • 2 tbsp chopped fresh corriander
  • 40g unsalted peanuts, chopped
  • 1/2 tbsp fish sauce

Mini chocolate fudge, Baileys & malteser trifles.

Just Cooking Classes Ireland

These little trifles are fantastic as a mini dessert at your next finger food party. Serve in shot glasses for that added wow factor. Makes 24-32 shot glass portions.

Instructions

1) Place the butter, sugar in a thick bottomed saucepan and place on a medium heat.
2) Stirring all of the time, allow the sugar to dissolve. The sauce will come together like a butterscotch sauce.
3) Add the 50ml cream, bring to the boil and simmer for 30 seconds.
4) Remove from the heat and stir in the chocolate whilst the sauce is still hot . Allow the sauce to cool a little.
5) Place a piece of Swiss roll in the bottom of each shot glass.
6) Drizzle with the butterscotch sauce.
7) Mix together the custard and whipped cream, add the Baileys and spoon onto the Swiss roll.
8) Build up 2 layers of the same in each glass.
9) Finish with a dollop of the custard mix and a few crushed maltesers.

Ingredients

  • 100g soft brown sugar
  • 80g butter
  • 50ml cream
  • 80g dark chocolate
  • 4 slices of chocolate Swiss roll cut into small pieces
  • 120ml ready made custard
  • 120ml whipped cream
  • 4-6 tbsp Baileys (more if you wish)
  • 1 bag of Maltesers lightly crushed

Tips from the chef

For some added fun sprinkle each trifle with some popping candy before serving.