Dreading the arrival of your friends for your ‘Come Dine With Me’ evening or you’re in-laws have wined and dined you and now it’s your turn to shine in the kitchen? or do you have a special occasion coming up and would like to cook for friends but too afraid to cook outside your comfort zone? I am here to help!
Follow my very simple starter and main course recipes below to create a delightful meal for any occasion.
“I am very keen on using local suppliers and design our menus with their produce in mind. The small independent Village Dairy in Killeshin supplies all of our milk. Slaney Foods supply our lamb which is an undeniable favourite from our Sunday lunch menu and long-standing partners like Micheal Hosey are an integral part of the extended family. I always source fresh local vegetables and other ingredients from local farmers and producers which brings a genuine taste of Carlow from the county to the kitchen to the plate”.
I guarantee you, you will have very happy dinner guests following my starter of Pan-fried Scallops Black Pudding Salad and the main course of Chicken Supreme with bean and sausage cassoulet.
Starter
Pan-fried Scallops Black Pudding Salad
Ingredients:
- Wexford scallops x 6
- Crumbed black pudding x 2oz
- Rocket x 1 teacup
- Sweet potato puree x 2 tablespoons
- Smoked bacon strips x 1
Method:
Place a strip of bacon under the grill. Crumb the black pudding and put in the oven. Warm the puree in a small pan and smear 2 streaks across the edge of your serving plate following the curve. Toss the rocket in balsamic and a pinch of salt, mould into a mound and place in the middle of the plate. Sear the scallops in a smoking hot pan for approx. 50 seconds a side, finish with a knob of butter and a squeeze of lemon juice. Arrange around the rocket and sprinkle the pudding over them. Garnish with the bacon.
Main Course
Chicken Supreme with Bean and Sausage Cassoulet
Ingredients:
- Carlow free range chicken
- Free range farm Italian sausage
- Mixed Beans x 2 serving spoons
- Tomato sauce x 1 ladle
Stuffing:
- Breadcrumb
- Parsley
- Basil
- Butter
- Shallot
Method:
Season the stuffed chicken and seal on the skin in a hot pan, when golden place the pan in the oven and cook at 190 degrees for approx. 10 min. Toss the beans with some diced vegetables in a pan and add the ladle of tomato sauce, check the seasoning and the consistency. Finish the cassoulet with fresh herbs at the very end and place in the bottom of the dish. Carve the chicken and allow draining for 30 seconds and arranging on the cassoulet.
Bon Appetite!
