Food News today

Food safety

Top tips

Speciality of the café

NEWS

Well the real big news this week is that Mr Brendan ONeill Executive chef of the Moran’s Hotel group has been appointed northern European director of w.a.c.s The world association of chefs this is the first time that this prestigious position has been appointed in Ireland and shows what great respect that Ireland has gained over the years competing at many international cooking events and become famous for their hospitality and professionalism when representing their country I would like to wish Brendan every success in his new role.

FOOD SAFTEY

When using knifes in the kitchen it really is good practice to be aware when moving from place to place so always keep the knife beside your leg  pointing towards the floor sounds a bit strange but you never know when you might bump into some one.

TODAYS TOP TIPS

Heres a simple and effective way of getting the rind from a lemon and not clogging  up your grater use a small sheet of grease proof paper hold it on the small grating side and rub with the lemon you will get all the rind and no clogged up grater try it and see .

SPECIALITY OF THE CAFÉ

Lamb and chorizo empanadillas

I know it’s a bit of a mouthful but wait until you taste them this dish originates from Spain and is an absolute favourite of mine simple to do and very tasty.

You will need for 4 portions short pastry you can buy this already rolled.

Half a chorizo sausage one and a half pound of minced lamb 2 cloves of garlic dash of olive oil tablespoon of tomato puree dash of red wine seeded black olives 1 cup of chicken stock I small onion.

Heat the oil in a thick bottomed pan cook onion, garlic until translucent add chopped chorizo and lamb cook evenly and stirring well add wine and tomato puree cook down add chicken stock simmer for 45 mins leave to cool cut short pastry into circular shapes use a saucer fill one side with mix egg wash edges and press firmly to seal and bake in hot oven for 20 mins and serve with sundried tomato salad and enjoy the rest of your wine. I would serve a good bottle of SOT LEFRIC it’s a lovely merlot cabernet sauvignon.

 

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