Beautiful Killruddery

I'm very excited about my upcoming cookery demos in the magnificent orangery at Killruddery House.
The theme for Thursday July 7th is  Summer cooking using the produce grown on the estate and on Saturday morning, July 9th, I'll be preparing some al fresco dining fare. My trip to Tuscany next week should provide some inspiration....
Details are on the Killruddery website http://www.killruddery.com/whats-on/

Summertime classes in Greystones

Healthy cooking for the family with Monique McQuaid and Lulu Smyth– Thursday 9^th June 7pm - 9.30pm -  €60

Following some simple guidelines, it is possible to change your eating habits for the better.  In this class you will learn how to cook healthy and delicious food so that the whole family can benefit.

The cookery session will be followed by supper.

Metabolic Balancing Part 1 with Monique McQuaid and Lulu Smyth– Saturday June 25^th  11am – 1.30pm   - €60

Metabolic balancing is a nutritional programme for weight management and well being.

With guidance, you can readjust your eating habits and follow a dietary plan which is healthy and balanced. This programme has all the elements for you to succeed in resolving your personal weight issues permanently as well as integrating optimum health and well being into your life.

Join us for a demo of great recipes and ideas for a balanced healthy diet, suitable for the whole family.

The cookery session will be followed by lunch

Metabolic Balancing Part 2 with Monique McQuaid and Lulu Smyth– Saturday July 30^th 11am – 1.30pm   - €60

Part 2 of the Metabolic Balancing: we’ll be cooking up another selection of delectable dishes, perfect for feeding the family whilst maximizing nutritional input  

The cookery session will be followed by lunch

Visiting nutritionist, Lulu Smyth will discuss key areas such as balancing

your blood sugar levels  and enjoying increased levels of energy. There will be a demonstration of healthy dishes incorporating ingredients such as fresh vegetables and fruit, quinoa and grains, pulses, fresh herbs, spices, meats and fish.

The focus of these classes will be on cooking healthy family food with minimum fuss and maximum flavour.

Recipes for summertime

These are some summery recipes that I turn to year after year, they work and they are delicious!
Tomato and chilli jam is great with just about anything off the BBQ but also perfect with cheese on toast.

Tomato chilli jam


 by Peter Gordon

750g ripe tomatoes

4 red chillies

6 cloves garlic peeled

3 pieces thumbs ginger, peeled and chopped

40ml thai fish sauce

450g caster sugar

150ml red wine vinegar

In a food processor blend half the tomatoes, the chillies, garlic, ginger and the fish sauce. Put this puree into a deep saucepan with the vinegar and sugar. Slowly bring to the boil and add the rest of the tomatoes diced quite finely. Simmer for 1 ½ hours, stirring to prevent burning. Skim off any scum that comes to the surface. Put into jars and keep for up to 4 weeks in the fridge.

Sea bream and quinoa salad with salsa verde

Serves 4

300g cherry tomatoes

Extra virgin olive oil

1 cup quinoa grain

4 whole small sea bream, gutted

150g  olives

Bunch basil leaves

250g salad leaves

Flat parsley to garnish

Salsa verde

Lemon wedges to serve

Preheat the oven to 200C.

Toss the tomatoes and olives with some olive oil and some salt and pepper and roast in the oven for 20 minutes or until the tomatoes are bursting. When they cool a little stir in the basil leaves gently.

Rinse the quinoa under warm water for 1 minute. Heat 5 cups of water until boiling then cook the quinoa for 10 - 15 minutes until it starts to unwrap itself, taste to check for doneness. Sieve and leave to cool, seasoning with some olive oil and salt and pepper.

Rub a little olive oil over the skin of the fish and season the cavity. Cook over a medium heat for 15 minutes or so, turning once.

 To serve, mix together the quinoa with the tomatoes and olives.

Place the salad leaves on a platter, then the quinoa salad, the fish and then dress generously with the salsa verde. Garnish with lots of flat parsley and lemon wedges.

Salsa verde

1 cup flat parsley

1 cup basil

1 cup mint

½ cup chives

1 tbsp thyme leaves

½ cup spring onions sliced

¼ cup capers rinsed

¼ cup cornichons rinsed

250ml extra virgin olive oil

salt and pepper

1 dessert spoon dijon mustard

 lemon juice to taste

Chop the herbs, the cornichons and capers in a food processor or by hand then remove to a bowl and stir in the spring onions, oil, salt and pepper, mustard and finally the lemon juice. Keeps for a few days in the fridge, although the herbs will discolour. Fantastic with barbecued food, especially fish, chicken and vegetables.

Classes

I'm very happy to announce that as from the 21st May I will be teaching in Greystones again!
I love my sunny kitchen, the set up is perfect for small groups to gather around the island to watch, chat and ask questions whilst I cook.

The classes will be informal, packed full of the kind of food I adore to prepare and eat.
We normally kick off at 11am and run through until 1.30pm or so. After the morning's demo we enjoy the food that has been prepared with a glass of wine for those so inclined or whoever took the DART!

I charge €60 per class or €50 if you book two or more.
I can take private bookings too of course, just give me a call.
For hands on classes I take up to 6 people - the cost for a 4 hour class being €140

To kick off proceedings I have a class on Saturday May 21st celebrating all the great summer ingredients becoming available at this time, my favorite being new season asparagus.
Call me to book a place.

Check my website for directions http://www.gastromonique.com/

Tales from Cork

I'm just back from  a few days in East Cork, home to so many wonderful foodie people, places and things.
I visited Frank Hederman at his Belvelly Smokehouse and sampled his delicious eel, salmon and mussels. Frank's a great man for the chat so we swapped lots of culinary tales and then made our way over to Kinsale for a spot of early supper at Fishy Fishy Cafe.
I bumped into Donal Skehan, who is Irelands next big thing in a gastronomic way, his new book is out imminently and his TV show is ready for the off in May, I wish him lots of luck with it all. He is a complete charmer.
The wild garlic is growing everywhere there but also to be found aplenty in Wicklow, so do go picking and make some pesto or just toss in a pan with some olive oil a squeeze of lemon juice and some black pepper, delicious with a piece of fish or in an omelette.


Wild Garlic Pesto
50g wild garlic leaves
25g pinenuts
1 clove garlic, peeled and crushed
150ml olive oil
40g freshly grated Parmesan (Parmigiano Reggiano)
salt and sugar to taste
Whizz the wild garlic, pine kernels, garlic and olive oil in a food processor or pound in a pestle and mortar.  Remove to a bowl and fold in the finely grated Parmesan cheese.  Taste and season.  Store in a sterilized covered jar in the fridge.

Metabolic balancing cookery class

Venue: GastroMonique, Greystones
Date May 28th 2011
Time: 11.00am - 2pm
Cost: €60
Increase your energy and vitality and lose weight by learning how to prepare foods that promote a regulated insulin response, which in turn, rebalances hormones and results in a more healthy balanced metabolism.
Join myself and Lulu Smyth registered nutritionist and Metabolic Balance coach to learn just how delicious healthy eating can be.

Come hungry!

Pancakes

I know, Pancake Tuesday has been and gone and you've all put your crepe pans away for another year but in this house we eat an inordinate amount of them. In fact, I'm not allowed cook pancakes on Pancake Tuesday. So, hot on the heels of a delicious breakfast in Avoca, Mount Usher on Thursday morning I was inspired to ring a few changes to my usual batter.
Lois, my wonderful photographer friend, was here for coffee and feeling daring I added a few crushed seeds to my mix. Pumpkin, sunflower and linseed to be precise and also the customary fresh blueberries. In Avoca they add toasted hazelnuts which is really good, for a bit of crunch.
The results were very satisfactory, Lois suggested some agave syrup for serving, as we were being "good".
She wasn't wrong, and so a new recipe is born......I love cooking x

Blueberry and seed pancakes
1 cup flour
1 egg
1/2 tsp bread soda
1/2 tsp baking powder
pinch salt
2 tbsp roughly chopped mixed seeds
1 cup buttermilk
Melted butter
Handful fresh blueberries

In a large bowl whisk the dry ingredients to get rid of any lumps. Beat in the egg and buttermilk, then stir in the seeds and melted butter.

Heat your best crepe pan or non stick frying pan and drop 2 tablespoons of batter onto the pan, dot some blueberries onto the surface. Turn once some air bubbles start to appear on the surface, maybe 2 minutes, cook on the other side for the same time. Serve on a warm plate with butter and maple syrup or agave if you're feeling worthy.