I was absolutely thrilled to find out that Nessa's Family Kitchen has been nominated for an Irish Blog Award in the food and drink category. I have only been blogging for over a year so it is a great honour to be nominated. There are so many fantastic Irish blogs in this category, some that I hadn't even seen before! Click on the link above and have a good look through the other nominees. The very best of luck to all!!

For anyone who doesn't already know Skye Gyngell is the head chef at Petersham Nurseries Cafe in Richmond, Surrey and she is also a well established food writer. Her previous two books are 'A Year in my
Kitchen' which was published to great acclaim four years ago, and named 'Cookery Book of the Year' by the Guild of Food Writers, and 'My Favourite Ingredients' published in 2008.
On receiving Skye's latest book, 'How I Cook', I was immediately impressed with the look, quality and size of the book. Complements to Quadrille who published such a beautifully binded book and I love the generous inclusion of three ribbon markers which are stitched to the spine. The book is saturated with truly magnificent photographs by the award- winning food and travel photograph Jason Lowe. Many of the photographs are drenched with natural sunlight and would certainly encourage any novice chef to get busy in the kitchen!

This book is based on recipes that Skye likes to cook at home for her family and friends. I must say that coming from a Michelin star chef these recipes are surprisingly down to earth and practical - certainly achievable by the home chef. The book is divided into different occasions and suggested menu plans are given, from Sunday Lunch to Late Night Supper, there is a chapter to suit any occasion. There is also a chapter which is titled 'Time to spare' which includes many preserve recipes. I made the Seville orange marmalade and it turned out perfectly. There are many traditional recipes which are offered with plenty of advice, for example on how best to cook the dish or store the ingredients. I really enjoyed reading these tips and found myself flicking forward in the book to read these before studying the recipes! Skye's love of using fresh, in season ingredients is evident throughout her recipes and this book.


I have to admit that I love this book and am looking forward to trying out many of the recipes. With such an impressive cookbook I have a real urge to hop on a plane and head to Skye's cafe and restaurant in Surrey to sample first handed her marvelous creations! However I think for the moment I will have to settle for recreating the dishes myself.

I have had a pasta machine in the press for over a year now and as much as I love fresh pasta somehow I always find a reason not to make my own. Well after last Saturday I am determined to make good use of this gadget as I  had a master class, on pasta making, with the lovely Clodagh Mckenna at her stunning cookery school at The Village at Lyons - which is located just outside Cellbridge.

The location of the cookery school is simply beautiful and really magnificent! There is a long, well maintained driveway which brings you straight up to the main building.  A small foot bridge is crossed before entering a truly magnificent drawing room. It is like stepping back in time and more comparable to a stately home than a hotel reception. At the back of the hotel in the courtyard is where Clodagh's cookery school, store and cafe are situated. I have met Clodagh on previous occasions so upon arrival I was greeted with a friendly smile and welcoming hug. While awaiting on other class participants a pot of tea was served up to me in an impressive silver tea pot with a pretty china teacup. The day was certainly off to a good start!

As there were some late cancellations there were only two others in the class. Of course this was unfortunate for Clodagh but fabulous for me- a one on one tutorial with one of Ireland's top celebrity chefs! Seemingly there are many other courses which are more popular.

It was a busy day in the kitchen making Ravioli, Pepperonata, Puttanesca, Pesto, Lasagne and naturally  most of the day was spent making delicious fresh pasta of many varieties! I found the 'hands-on' class so beneficial and I think extremely important when learning a new skill such as pasta making.

For lunch Clodagh treated us to a platter of toasted sour dough bread and her award winning pate which was so tasty! When the class was over we got to take home absolutely everything that we had made. I could hardly believe that I was leaving with enough food for my crew for at least four dinners! It was really fantastic value and if, like me, you enjoy a day out with a difference I can completely recommend a day at Clodagh's cookery school.

Clodagh's cafe is also really beautiful and the food is fantastic. If you are ever near Cellbridge this would certainly be the perfect location for lunch! The classes are very well priced but there are constantly special offers cropping up on the Internet for Clodagh's classes- so go on, treat yourself!!

It has been said that the best way to man's heart is through his stomach. Living in a predominantly male household with a husband, three sons and most times a father, I must admit that I have found this saying to be quite true. Whether it's a difficult day at school or some little worry a favourite dish or a homemade treat always seems to improve any situation, if only for a while! Valentine's Day is traditionally a day to celebrate love and affection between companions. However this celebration shouldn't be just limited to 'courting couples' as love is universal and should be celebrated among friends and family alike. Food tends to be the focal point for most occasions and somehow a meal shared is always more enjoyable, so when better to enjoy a meal with a loved one than on Valentine's Day!
This is a recipe for an easy to make dessert that would make the perfect end to a special meal. This Raspberry Fool is utterly delicious and so luscious that it is hard to believe it has merely three ingredients. If you would like to opt for a lighter version, creme fraiche or greek yogurt can replace some of the cream.
Shortbread biscuits make an ample accompaniment to the fool.  These can be shop bought or to keep with the Valentine theme my love heart shortbread biscuits would be most suitable.This recipe is based on one of Rachel Allen's recipes. Any leftover fool can be poured into a cling film lined tin and frozen to use as a 'raspberry ice' on another occasion.

Raspberry Fool


Ingredients
250g raspberries, frozen
110g Caster sugar
250ml cream-whipped

Method
1. Lay the raspberries out flat on a dish. Sprinkle on the caster sugar and allow this to sit for 1 hour for the sugar to be absorbed.
2. Purée the fruit in a liquidiser or blender. Pass the purée through a sieve to remove the seeds.
3. Gently fold in the whipped cream to the raspberry purée. The Raspberry Fool is now ready to be served or it can be chilled, but it is best used on the day it is made.

Shortbread Hearts

170g (6oz) white flour
110g (4oz) butter
55g (2oz) caster sugar
1/2 teasp vanilla extract
zest of 1/2 an orange-optional

1.Put the flour and sugar (and orange zest, if using) into a bowl, rub in the butter. Add the vanilla extract.
2. Gather the mixture together and knead lightly. Roll out to 7mm (¼ inch) thick. Cut into rounds with a cutter or into heart shapes.
3. Bake in a moderate oven 180C/350F/gas mark 4 to golden or pale brown, 8– 12 minutes- depending on their thickness.
4. Remove and cool on a rack.


This article was published in The Westmeath Independent on 9th Feb 2011.

It's official - spring has arrived.  Although I wouldn't be packing away the woollies just yet, every day is drawing us nearer to sunshine and further away from the harsh winter we had to endure. I always feel that spring is well and truly here when I see the first daffodils peeping out through the soil. There is something genuinely amazing that these little bulbs, that appear fragile when planted, can hibernate in the ground only to reappear as a perfectly formed flower in the spring. Considering the amount of us that had to abide burst pipes, over the winter, it would make you think that nature is surely extraordinary.
The 3rd of February also sees the arrival of spring in the Chinese calender and more importantly it is the day they celebrate New Years Day. Chinese food has become an integral part of the way we cook in Ireland so to celebrate why not that the opportunity to try a delicious homemade Chinese dish. Chinese cuisine includes so many aromatic spices, varied textures and tempting sauces. Once upon a time one the only chance of an authentic Chinese dish was from the local takeaway however this has changed as specialised ingredients are now so easily accessible  in most supermarkets. 
This week's recipe ties in with the Chinese celebration-Chicken Skewers with a Spicy Satay Sauce-it is completely delicious as a main dish, a starter or even served as a canape, if you are entertaining guests. The chicken greatly benefits from marinating overnight however if you are caught short of time an hour or so would also be enough time for the chicken to avail of the wonderful flavours in the marinade. The Spicy Satay Sauce is far superior to any you could buy. Don't be deterred by the long list of ingredients as each one plays its part in making this a truly sensational sauce. I'm serving it as a dip for the skewers but it can also be used as a marinade for chicken-just add a little extra oil. This will easily keep in the fridge for a week.
Happy New Year and enjoy the celebrations.


Chicken Skewers with a Spicy Satay Sauce

Ingredients

4 chicken breast, cubed or in strips

1 clove garlic, crushed
1 small onion,finely chopped
2tbsp light soy sauce

1tbsp toasted sesame oil

1tbsp sugar

1tbsp coriander powder or whole coriander seeds crushed

1teasp smoked paprika

1tbsp red wine vinegar

To Cook
wooden skewers, soaked for 30 mins in cold water

Method

1. Marinade the chicken with all the ingredients for at least an hour. 

 It is important to soak the wooden skewers in cold water for at least 30mins before using as this will stop the stick from burning when cooking the chicken.

2. Preheat the oven to 190°C/fan 170°C/Gas mark 5. Thread the chicken cubes onto the skewers.

3. Place on a baking tray and place in the oven for approx 12-15 mins or until the meat is cooked through.

4. Serve hot with the spicy satay sauce, noodles and a green salad.

Spicy Satay Sauce

This is an adaptation of Eric Treuille's recipe, which I picked up while on a barbecue course in Ballymaloe. 


Ingredients

250g peanut butter
2 garlic clove, crushed
1tbsp grated fresh ginger
1 tsp tabasco
4 tbsp soy sauce
3 tbsp runny honey
1 tbsp olive oil
juice of 1 lime
150mls coconut milk

Method
1. Place all the ingredients in a food processor or blender and pulse until smooth.
2. Cover and let stand for 30 mins at room temp to allow flavours to blend.
3. Serve chilled or at room temperature.

This will easily keep for 1 week in the fridge.

This article was published in The Westmeath Independent on 2nd Feb 2011.

Paddington Bear was one of my favourite cartoon characters as a child. I was very proud that I had a little leather suitcase, just like  Paddington, that I brought everywhere. There is something very caring and lovable about this little bear that has an amazing appeal to children and adults alike. The Paddington books have sold more than thirty-five million copies worldwide and have been translated into over forty languages. Even though I haven't seen Paddington on television in a long time he is still  in the business- so to say. As he was an avid fan of marmalade and his image is used by many companies to promote this preserve. The World’s Original Marmalade Awards & Festival will take place at the historic Dalemain Mansion, in the Lake District, UK on February 12th and 13th 2011 and Paddington will be there to partake in the marmalade tasting. Click Here if you would like some more information on this event.

Marmalade is best made with Seville oranges which are only in season for about 4 weeks, at this time of each year. I am constantly in search of new jam and marmalade recipes and welcome tips on how best to set these without the use of 'jam sugar'. A fellow blogger Joanna from Smorgasblog  was making marmalade in the past few weeks and gave plenty of tips through Twitter and shared this article from the Guardian which proved quite useful. This recipe for Seville orange marmalade is from Skye Gyngell's new book- How I Cook. I followed the method exactly and to my delight it set perfectly. I thought the idea of measuring the liquid and fruit before adding the sugar was a good one as naturally the amount of liquid left in the pan may differ between cooks so therefore this makes for a more accurate recipe. If you would like to make this marmalade you will have to be quick as their season for this year is almost over.

Seville Orange Marmalade

Ingredients

1kg Seville oranges
3 litres water
2 pinches of salt
about 2kg caster sugar

Method

1. Scrub the oranges, thinly slice the oranges into pinwheels – leave the skin on but discard the pips. Put the fruit, water and salt into a large pot. Bring to the boil, lower the heat and simmer gently until the peel is soft; this will take about 2 hrs. Remove from the heat and allow to steep for 24 hours.
2. The following day bring to a boil and to every cup of fruit/water mixture add a cup of sugar. Return to the boil and cook for 30 minutes.
3. To test whether the marmalade is set, place a flat plate into the fridge to chill. Spoon a teaspoon of marmalade on to the chilled plate and, if it is ready, it will immediately set like sticky jelly. Remove from the heat and spoon into hot sterilised jars.