主播大秀

听

听

听

听

听

听

Topping

3 eating apples 鈥� I used Braeburn

85g pecans halved lengthways

200ml good quality maple syrup

25g butter

Pancakes

300g self-raising flour

1 tsp baking powder

2 tbsp caster sugar

2 eggs, lightly beaten

284ml buttermilk

4 tbsp milk

85g melted butter 鈥� with extra butter for frying

听

Method

Begin by making the topping. Peel, core and cut each apple into 4 or 6 depending on the size.

Add the butter to a pan and when it is lightly foaming add the apples and cook gently until golden but still firm.听 Add the nuts and maple syrup and heat through for 2-3 mins, by which time the sugars should have started to caramelise the fruit and nuts. Set aside and keep warm

To make the pancakes, sieve the flour and baking powder into a large bowl and mix in the sugar. Make a well in the centre and gradually whisk in the eggs followed by the milk, buttermilk and melted butter. Make sure the batter is smooth but don鈥檛 be tempted to over whisk it or you鈥檒l beat out all the air.

In a cast iron or heavy based frying pan melt a good sized knob of butter and when hot add 1-3 large spoons or small ladles of batter 鈥� depending on the size of pancakes you want.听 After a few minutes the surface will start to bubble and the underside will be golden. Flip over your pancakes, cook for a couple more minutes and then remove from a pan to keep warm in a low oven. Repeat the process until all your mixture has been used up.

To serves, stack 2 or 3 pancakes on a plate with some of the apple, pecan, maple syrup mix between each one, before finishing off with a good spoonful on top.

听

听

听

听

听

听

听

听

I鈥檝e been visiting the kitchen at Grange Lodge for well over 25 years, since the days when I worked as a press officer for The Northern Ireland Tourist Board and brought international journalists there to stay with Norah and her husband Ralph. The food was always local, seasonal and deceptively simple, but the flavours were superb and through those great dinners and award winning breakfasts, as well as her famous demonstrations, Norah sent the real Taste of Ulster around the globe.听 She also deservedly was awarded an MBE for her services to food and tourism.

听

Serves 12-14

3kg/6lb Brisket, trimmed & cubed

4 large onions, peeled & chopped

2 sticks celery, chopped, 陆small turnip, peeled & diced

1 leek (mostly white part) sliced

350g/12oz chestnut mushrooms, quartered

3 cloves garlic, peeled & chopped

1x500ml Belfast Black dry stout

4 tbsp smoky chipotle chilli ketchup

3 tbsp Worcester sauce

500ml/1pt chicken or vegetable stock

1 level tbsp brown sugar

3 piled tbsp plain flour, seasoned with blk pepper & salt

3 thyme sprigs, 3 bay leaves

6 tbsp rapeseed oil or duck fat

1x 375g sheet puff pastry.

A large casserole dish

听

Put the seasoned flour into a large plastic bag with the brisket and toss until each piece is covered with flour, you may have to do this in two stages. Put a third of the oil or duck fat into a large heavy base fry pan, heat until smoking and then add a third of the beef. Brown on both sides and transfer to a large casserole. Brown the remaining beef the same way in two stages and also transfer to the casserole. Add two more tbsp of oil to the fry pan and saut茅 the onions for a few minutes before adding the mushrooms, celery, turnip and garlic. Toss until all the vegetables are covered in oil. Again you may have to do this in two stages and transfer to the casserole.

Pour the chicken or vegetable stock in to the same fry pan and add the Worcester sauce, chipotle ketchup, brown sugar, thyme sprigs and bay leaves. Bring to the boil, bubble for a few minutes and then pour into the casserole. Pour over the 鈥淏elfast Black鈥� Stout and stir well to mix the vegetable through the meet. At this stage the casserole can be left for a few hours (or overnight) for all the ingredients to marinate.

When ready to cook, bring to the boil and if using a four oven Aga, cook in the plate warming oven overnight for 9-10 hours !

听Remove from oven and transfer half of the beef to a1.6lt/3pt pie dish, cool and freeze the remaining meat for another pie or just to serve on another occasion with creamed mashed potato !

听

If cooking in a conventional oven, pre heat to 150C/Gas mk4/Aga simmering oven for 3-4 hours. Cook with a lid on until the meat is really tender.

听

To make a special Pie to serve 6-7 people :听听 Remove the sprigs of thyme and bay leaves. Unroll the puff pastry and cut out the size of your pie dish. Brush the edges of the dish with beaten egg and using leftover pastry, cut into strips to fit around the lip of the pie dish. Press on firmly and when in place, brush with beaten egg and place the previously cut out lid on top and brush with beaten egg. If you have a pie funnel, make a hole in the centre of听 the pastry for it to sit into . . . if not, put a couple of slits in the top of the pastry.

听

Cook in a pre-heated oven for 40-45 minutes at 200C/Gas Mk6/Aga roasting oven, until pastry is nicely browned and the meat heated through . . . Serve with green vegetables and mashed potato !听听

听

听

听

听

听

听

听

听

听

听

听

1 x bought cooked ham hock, stripped and the meat diced into chunks, bone reserved

black pepper & salt

1.3lt/2陆pt vegetable stock

2 tbsp rapeseed oil, 25g/1oz butter

4 potatoes, peeled & finely diced, to size of a cherry

2 large carrots, peeled & grated

陆 small turnip, peeled & grated

2 onions, peeled & finely chopped

200g/7oz curly kale, washed and course stalks removed

100g/4oz (陆pkt) fresh egg noodle,( optional), chopped with scissors

(freeze other half for use another day)

(or 1 block dried egg noodles)

A handful of frozen peas, adds texture !

听

Method

Put the butter and rapeseed oil into a heavy base saucepan, add the onion and saut茅 for 5 minutes without browning. Add the ham hock bone, , grated carrots, turnip, potatoes, 2 pints of the vegetable stock, black pepper and very little salt. Bring to the boil and simmer gently for 30 minutes until the vegetables are cooked then remove the bone, add the remaining stock, diced ham and bring back to the boil.

Simmer for 5 minutes, then add the curly kale and egg noodles, bring back to the boil and simmer

听for a further 5-6 minutes听 until the kale is tender but still holding it鈥檚 nice green colour !

Note : if using dried noodles, add before curly kale and cook for 4-5 minutes until soft)

听Serve with crusty or wheaten bread.

听

听

听

听

听

听

听