Article THE EUNICE POWER COLUMN

The Eunice Power Column

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible.

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein.

These dishes would make a lovely alternative to the traditional Christmas fare, or they’re ideal for a special meal at any time through the colder months.

Seared duck breasts with balsamic vinegar, rosemary and shallot sauce

This is a perfect main course for a winter’s night. The duck can be sealed off beforehand and returned to the oven when you are ready, remembering to allow for 10 minutes for the duck to relax after cooking.

In my experience I have found that 6 largish duck breast will feed 8 people, as duck breasts are quite rich and meaty so a little goes a long way.

Click for recipe


Sweet potato and ginger mash – delicious with Duck

Serves 6-8

Click for recipe


Highbank fruit and nut tart

This tart gets its name from the wonderful Highbank Orchard Syrup, which is made just from their own organically grown apples by the Calder-Pott family in Co Kilkenny. The syrup has a lovely tartness which gives an edgy note to counteract the sweetness of the caramel.

But be warned, once you cut this tart you will not be able to keep away - I keep nibbling slivers each time I pass through the kitchen! If you can’t find this delicious syrup, you can replace it with golden syrup – with a little lemon juice added for tartness. I have used ground almonds in the pastry, giving the pastry a light crumbly finish

Makes one 24 cm (9 ½ inch) tart (serves 8)

Click for recipe

The Eunice Power Column

January is a pretty hectic month for me, lots of wedding and catering enquiries along with room reservation for what looks like a busy year ahead. So a good healthy start to the year for me is imperative. Did you know that a simple thing such as eating and enjoying the right food will improve your mood and self esteem? Very important in this over stressed world, wouldn’t you agree.

Food for me in January is all about tangy flavours, seasonality and most importantly the feel good factor. I like to eat my way to good health in January leaving the festive excess of the Christmas season behind. So as I take down the Christmas bling – I bling up the kitchen counters with pomegranate seeds, Seville, blood and Jaffa oranges, beetroot and carrots.

It’s all about having the right food at the right time and in the beginning of the year all these ingredients work for me. Eating less food but better food is my no. 1 resolution this January. Food doesn’t need to be complicated - it might be as simple as shredding some carrots and beetroot adding few toasted cumin seeds and stirring in a little Greek yoghurt, a pinch of black pepper and Maldon sea salt – and there you have an appetising simple seasonal salad that tastes great and is good for you, can make a meal of it by crumbling a little feta and sprinkling some toasted seeds or nuts on top.

The following are a few simple recipes that I hope you will enjoy during the winter and early spring months.


Seville Orange Marmalade

As I write this, the distinctive aroma of bitter sweet Seville oranges simmering in the kitchen wafts to where I am working – I can think of no better reminder that the New Year is upon me.

The following is the Seville Orange Marmalade recipe that I have used each January since I got married - my husband is addicted to the stuff – he could have worse habits I suppose? In our house marmalade is not just slathered on brown bread and scones but eaten with cheese, ham and other savouries- yum!

Click for recipe


Roast Beetroot and Carrots with Seville Marmalade Glaze

What wonderful companions these two make. A carrot will supply all your vitamin A needs for the whole day whilst beetroot is a natural detoxifier and blood purifier and is also rich in a variety of nutrients that are important for the immune system to work with full efficiency because beets encourage the production of antibodies that fight against the disease or infection in our body – they are the perfect veggies for our après Christmas bodies!

Click for recipe


Beetroot Risotto with Boilie Cheese

Beetroot gives this dish a wonderfully vibrant colour. The flavour of the Boilie cheese is a perfect foil to the earthiness of the beetroot. Boilie is a soft handmade cow’s milk cheese preserved in sunflower oil, flavoured with fresh garden herbs.

It is made at Fivemiletown Creamery in Co Tyrone and is available in most supermarkets, if you can’t get Boille use a soft goat’s cheese such as Ardsallagh or Bluebell farm or a Sheep’s Cheese such as Knockalara.

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Orange and Pomegranate Salad

With Christmas behind me I crave some fresh tangy food to tantalise my palate. This is a wonderfully fresh salad made pretty with the jewel like pomegranate seeds. By sprinkling a little feta on top you have a light starter. I love this salad for breakfast or dessert.

Click for recipe


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Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible.

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

The Eunice Power Column - Eat Yourself to Good Health

Since I was a child carrots have appeared on my dinner plate several times a week. My mum used to tell us that they helped us see better in the dark – and she wasn’t too far from the truth.

Carrots are energising and are a great antiseptic, as well as having anti oxidant qualities. Did you know that a single carrot will supply all your vitamin A needs for the whole day. My children often snack on raw carrots, and I use them not just as a veggie but also in baking, muffins and delicious carrot cake.

When I was growing up Ginger was considered somewhat exotic and wasn’t always as readily available in our fruit and veg counters as it is now. Ginger has long been used as a natural treatment for colds and the flu.

Many people also find ginger to be helpful in the case of stomach flu’s or food poisoning, which is not surprising given the positive effects ginger has upon the digestive tract. In fact I remember well when I was expecting my children I used to consume packets of gingersnaps to counteract the dreaded morning sickness.

The following recipe combines these two super foods in one pot, resulting the most delicious soup. It takes minutes to assemble and the benefits will remain with you for the rest of the day.

Carrot and Ginger Soup

Serves 4

Click for recipe


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Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible.

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

The Eunice Power Column - Spring is in the air, Rhubarb is in the garden...

There is no surer sign that spring has arrived than seeing the beautiful pink rhubarb stalks ripen underneath their canopy of enormous leaves. Spring has arrived a little earlier than usual this year - this is due to the mild winter I suppose.

Rhubarb features on my breakfast menu from now until it fades out of season. Did you know how easy it is to grow? Because rhubarb is so hardy it will survive almost total neglect. Once the plant has some mulch in winter, along with a little straw or newspaper to protect against frost, it will flourish beautifully – no garden should be without its own clump.

Recipes:

Rhubarb Compote

This recipe for rhubarb compote is a great template for many dishes. As the season moves along the rhubarb gets thicker and coarser, and it is important that you select the younger rhubarb stems.

Click for recipe


Rhubarb Pavlova

Click for recipe


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We have had a busy spring at Powersfield House. Our rooms have been refreshed and refurbished, ready for the year ahead. Room reservations can be made via our website www.powersfield.com.

Our Waterford Festival of Food takes place on the 12,13,14 & 15th of April. We have an exciting line up of fabulous foodie events. Together with two Dungarvan girls, Niamh Shields – AKA Eat like a girl, and Claire Dalton form Dungarvan Brewing Company, I have a pop up restaurant planned for Saturday the 14th of April at the Council offices in Dungarvan.

All festival details are available on www.waterfordfestivaloffood.com

Hope to see you in Dungarvan during the year.



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Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible.

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

The Eunice Power Column - Down in the Woods

The best things in life are free – this is certainly true for wild garlic, which is growing like a carpet under the trees in Glenshelane woods near Cappoquin –where its pungent garlicky whiff fills the air.

I recently served this delicious soup at a special spring dinner at Dromana House on the River Blackwater. Paul Flynn from The Tannery Restaurant in Dungarvan suggested the addition of green grapes – their sweetness offers a wonderful contrast to the subtle garlicky, peppery flavour.

The wild garlic oil is delicious with soups, mixed through pasta and drizzled over roast lamb. It will keep for a week or two in the fridge.

Wild garlic and potato soup

Serves 6

55g /2oz butter
2 onions finely chopped
225g/ 8oz potatoes, diced into 2cm/1” pieces
A handful of wild garlic, washed.
850ml/1½ pints homemade chicken or vegetable stock
150ml/ ¼ pint cream

To garnish:

Wild garlic flowers,
A drizzle of wild garlic oil (see below)
A tablespoon of toasted slivered almonds
12 green grapes, halved and deseeded.

For the Wild Garlic Oil:

100g/ 4oz wild garlic leaves
100ml/ 4 fl oz olive oil
100ml / 4 fl oz sunflower oil
Salt and freshly ground pepper.

First, make the Wild Garlic Oil – simply blitz all the listed ingredients together; taste for seasoning and then store in the fridge, in a bottle or screw-top jar, until required.

When ready to make the soup, melt the butter in a large saucepan over a medium heat, add the onion and potato and sauté gently for 2-3 minutes.

Add the wild garlic and stock, bring to the boil and then reduce the heat and simmer, covered for 15 minutes until the potatoes are cooked.

Blend the soup with a hand held blender, check for seasoning, add the cream and heat through.

Serve with a swirl of wild garlic oil, some toasted almonds and a pinch of toasted almonds, along with some green grapes.

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More recipes from Eunice Power are available on www.eunicepower.com and www.powersfield.com

We have had a busy spring at Powersfield House. Our rooms have been refreshed and refurbished, ready for the year ahead. Room reservations can be made via our website www.powersfield.com.

Our Waterford Festival of Food takes place on the 12,13,14 & 15th of April. We have an exciting line up of fabulous foodie events. Together with two Dungarvan girls, Niamh Shields –AKA Eat like a girl, and Claire Dalton form Dungarvan Brewing Company, I have a pop up restaurant planned for Saturday the 14th of April at the Council offices in Dungarvan.

All festival details are available on www.waterfordfestivaloffood.com

Hope to see you in Dungarvan during the year.

------------

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible.

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

The Eunice Power Column - Irish Asparagus

New season Irish Asparagus is in season this month. Apparently the recent mild winter has brought the crop forward, so it has been ready earlier than usual this year.

Asparagus is such a special treat and, as well as being a delicacy, it is a nutritional power house full of vitamins and antioxidants. Folklore suggests that asparagus has wonderful aphrodisiac qualities – so eat up your greens!

As I gently peel the tender stems I am reminded of my time as a trainee when I worked in a kitchen in Switzerland and for two whole weeks I did nothing but prepare asparagus – peel, blanch and refresh, day in day out - so I feel I have an intimate knowledge of the little spears!

Asparagus should be treated with the utmost care in cooking – in fact it needs very little cooking.  There are many schools of thought on the best method of cooking asparagus.

Many extol the benefits of roasting - toss in a little olive oil, season with salt and pepper and roast for 10-15 minutes.

Personally I prefer to blanch it. Once the tough skin has been peeled away from the lower end of the stem – I use a potato peeler for this job – just drop the spears into a pot of salted boiling water for 5-8 minutes until tender, whilst still keeping a little crunch, drain off and serve immediately.

The following dressing is wonderful with asparagus. I use locally made Co Waterford products in the dressing - Crinnaughtan Bramley apple juice, from The Keane estate in Cappoquin, as it has a unique bitter sweet flavour, and Anna Leveque’s Triskel Farmhouse Cheeses from Portlaw.

The addition of a few wild garlic leaves (two or three) to the dressing giving it a 'wilder' flavour and a pretty green colour.

Apple & Goats' Cheese Dressing

100g mild creamy goat’s cheese, eg Triskel Farmhouse
60ml Crinnaughtan apple juice
1 garlic clove chopped or a few wild garlic leaves
Maldon sea salt and pepper

Place the goats' cheese, apple juice, garlic into a blender and whiz until combined; season to taste and chill until needed.

The dressing will last for a few days in the fridge.


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More recipes from Eunice Power are available on www.eunicepower.com and www.powersfield.com

Room reservations can be made via our website www.powersfield.com.

------------

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible.

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

The Eunice Power Column - Early Summer Treats

Summer has arrived bringing with it elderflower blossom, I could smell its delicate perfume as I walked in the field behind my house this evening. As I inhaled the the balmy fragrance I had a rush of panic – quick pick it before it rains and the blossoms are washed away.

I gathered up as much of the lacey blossom as I could hold and ran into the kitchen where it is now steeping in a big bucket of syrup overnight and tomorrow I will have my first taste of 2012 Elderflower cordial - I can’t wait!

I will use the syrup over the next few months as a cordial, a syrup for poaching gooseberries and of course Elderflower blinis.

For the elderflower syrup –

20 heads of elderflower
1.8 kg granulated sugar, or caster sugar
1.2 litres water
2 lemons, sliced
75g citric acid

Shake the elderflowers to get rid of any lingering creepy crawlies and put into a bucket with the sliced lemon.

Next put the sugar into a saucepan with the water and bring up to the boil, stirring until the sugar has dissolved.

Pour the boiling syrup over the elderflowers and syrup and then stir in the citric acid.

Cover with a cloth and then leave at room temperature for 24 hours.

Next day, strain the cordial through a sieve lined with muslin. Be careful not to push the syrup through the muslin, let it drip naturally, otherwise your syrup will be cloudy.

Then pour into sterilised glass bottles (to sterilise the bottles, wash and let them dry out at 100C in the oven- allow to cool down before use). Screw on the lids and pop into the cupboard ready to use.


Chocolate sauce

This is the ultimate chocolate sauce recipe. A cinch to make and should last in the fridge for at least two weeks – although in my house it never does!

Once discovered by the sweet toothed creatures I live with, it disappears overnight – another thing to hide! It is a wonderful dipping sauce for berry kebabs and, of course, ice cream.

250ml water
100g sugar
160g golden syrup
75g cocoa powder
60g dark chocolate, broken up in small pieces.

Put all ingredients except chocolate in a saucepan and bring to boil over a medium heat. Remove from the heat and stir in chocolate until melted. When cooled, store in the fridge



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More recipes from Eunice Power are available on www.eunicepower.com and www.powersfield.com

Room reservations can be made via our website www.powersfield.com - hope to see you in Dungarvan during the year.

------------

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible.

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

The Eunice Power Column - Beetroot

There is nothing like the colour or flavour of home grown beetroot. One of my friends grows several varieties, all various shades of pink and magenta. I discovered Llewellyn’s apple balsamic vinegar this year, the sweet acidity of the vinegar is a perfect foil to the earthy beetroot, which is complemented further by some crumbled Knocklara Sheeps cheese.

Roast beetroot with Llewellyns Balsamic Vinegar and Knockalara sheeps cheese

Serves 4-6 as a starter.

1kg of beetroot
1 tablespoon of Llewellyn’s Balsamic vinegar
1 tablespoon of olive oil
150g Knockalara sheeps cheese or Feta
A few sprigs of mint.
salt and pepper

Simply, cover the beetroot in cold water and bring to the boil, simmer until tender, the cooking time will vary according to the size of the beetroot.
[You can tell when it is cooked by squeezing the skin between your fingers; when it is loose enough to come away from the flesh easily, the beetroot will be tender. GC]
Allow to cool.

When cool enough to handle, peel off the outside skin and root.

Slice thinly and arrange on a serving dish.

Drizzle with olive oil and vinegar, and season with a little Maldon sea salt and freshly ground pepper.

Crumble the cheese over the beetroot and scatter the mint leaves on top.


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More recipes from Eunice Power are available on www.eunicepower.com

Room reservations can be made on www.powersfield.com - hope to see you in Dungarvan during the year.

------------

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible.

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

Eunice Power's Crowd Pleasing Tagine

Eunice Power

This dish is a great favourite in our house with the young and old. I am constantly being asked for the recipe - so here it is. The tagine is best made the day before allowing the wonderful warming aromatic flavours to develop.

This is a wonderful dish to feed a crowd, I often serve it in bowls; hot tagine poured over cous cous at room temperature, lots of coriander, with a sprinkle of crunchy toasted almonds, and the surprise of pomegranate seeds. Stunning to both the eye and the palate.

The best results are achieved when the lamb is allowed to marinate overnight with the spices with a little olive oil.

Serves 6-8

650g boneless shoulder of lamb
1 tsp ground ginger
1 tsp ground coriander
1 tsp cumin
1 tsp paprika (smoked is better)
a pinch of chilli flakes
5 tbsp olive oil
ground salt & pepper
3 medium onions chopped
1 garlic clove, peeled & crushed
1/2 tbsp plain flour
1x 400g tin chopped tomatoes
1/4 pint chicken stock
2 tbsps chopped fresh coriander, reserve stalks
2 tbsps chopped fresh parsley, reserve stalks
1 bay leaf
½ cinnamon stick
150g chopped ready to eat apricots
A drizzle of honey
rind of half an orange
1x 400g tin chickpeas, drained and rinsed
coriander leaves to garnish

Preheat oven to 160C

1. Cut the lamb into 4 cm cubes.

2. Marinate the lamb with the spices and some olive oil for a few hours- overnight is best.

3. Heat 1 tbsp oil in a heavy based non stick frying pan and brown the lamb in batches, using more oil if necessary.

4. Heat a little oil in a heavy based casserole and add the garlic and onions and stir over the heat for 5 minutes.

5. Return the lamb to the casserole. Stir in flour, and cook for a minute or so then add chopped tomatoes, stock, bay leaf, parsley and coriander stalks and cinnamon stick. Season with salt and pepper. Bring back to the boil, cover and cook 1¼ hours at 160°C (fan oven), stirring occasionally.

6. Discard cinnamon, parsley / coriander stalks and bay leaf. Add apricots, chopped herbs, honey, chickpeas and return to oven for 15-20 minutes.

7. Check seasoning and serve. Garnish with coriander and serve with couscous.

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More recipes from Eunice Power are available on www.eunicepower.com

Room reservations can be made on www.powersfield.com - hope to see you in Dungarvan during the year.

------------

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible.

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

Eunice Power's Christmas Cake Buns

These delicious buttery spicy buns are a real quick fix for Christmas. They are a huge hit as a gift or just to have at home with a few friends for your elevens’s.

I bake these all the time in December, for coffee mornings, teachers’ gifts, or just as a thank you to the many people who help me out throughout the year.

They are made in minutes and remembered for months!

Christmas Cake Buns

215g butter at room temperature
215g dark brown sugar
4 free range eggs
215g self-raising flour
1 tsp mixed spice
215g sultanas, soaked in ½ glass of whiskey or brandy overnight.
100g cherries, halved

Preheat the oven to 170°C

Cream butter and sugar. Sieve flour and mixed spice. Add eggs, one at a time, add a table spoon of flour after each egg.

Add the fruit. Mix well. Put mixture in bun cases and bake for 20 minutes.

Sieve icing sugar over warm buns and serve

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More recipes from Eunice Power are available on www.eunicepower.com

Room reservations can be made on www.powersfield.com - hope to see you in Dungarvan during the year.

------------

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible.

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

The Eunice Power Column

Has January come around faster than usual? Although I am not complaining as my Seville orange marmalade is bubbling on the stove, the house is filled with its wonderful perfume, a wonderful contrast to the spicy smells of December’s kitchen.

As well as slathering marmalade on toast , Seville marmalade is a wonderful addition to a winter fruit salad. A delectable palate cleansing dessert, it’s quick, easy and extraordinarily delicious and can be made well in advance.

Best served ‘au naturel’ as cream or ice cream does it no big favours. Or maybe accompany it with some homemade orange biscuits – they would be great.

Winter Fruit Salad with Seville Orange Marmalade

3 each of oranges and firm pears
A handful of whole shelled walnuts – cut in half
2 tablespoons or so of cut mixed peel
3 to 4 tablespoons of coarse cut Seville marmalade i.e. not wimpy stuff
Hefty glug(s) of Grand Marnier, to taste

Peel the oranges to remove skin and all pith.

Working over a bowl, cut out orange segments with very sharp knife leaving behind all the membrane.

Save all juice from preparation, and add to the dish

Peel and core the pears and slice thinly. Add to the dish with any saved juice

Add walnuts to taste, similarly mixed peel – I use a lot of both – and coarse cut Seville marmalade, plus Grand Marnier.

Refrigerate overnight to allow the flavours to develop.

Happy New Year!

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More recipes from Eunice Power are available on www.eunicepower.com

Room reservations can be made on www.powersfield.com - hope to see you in Dungarvan during the year.

------------

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible.

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

The Eunice Power Column - Little Pork Pies

Life on the farm is pretty hectic at the moment with new calves arriving, training first time cows to the milking machine along with the other joys of spring. I don’t get overly involved in the farm, but I do look after my farmer husband and with the help of good food keep his spirits up during these somewhat trying days.

For the past few weeks I have been making these little pork pies which are wolfed down with the 4 o’clock cup of tea. They have been a great hit in the school lunchboxes too, replacing the mandatory sandwich.

Really easy to make and a joy to eat with a big dollop of last year’s apple chutney,

This is a great all purpose pastry recipe. I usually make it in the mixer with a K beater; it has great flavour and texture.

400g plain white flour, pinch of salt
100g butter – diced and from the fridge
100g vegetable fat –diced and from the fridge
3-4 tbsp cold water

Mix the flour and salt in the bowl of your mixer, add in the butter and vegetable fat and mix until the mixture resembles fine bread crumbs, add in the cold water – just enough for the pastry to come together.

Turn out onto a floured surface, knead lightly until it forms a ball, wrap loosely in clingfilm and allow to rest for 15 minutes in the fridge.

Meanwhile grease a 12 hole muffin tray, I usually pop into the fridge while the pastry is resting.

For the filling:

450g pork loin - diced
200g streaky bacon - diced
4 finely sliced spring onions
2 shallots finely diced
A tablespoon each of finely chopped parsley and chives
Salt and pepper to season
A little olive oil for frying.

Pre-heat the oven to 190ºC

Start off by sweating the shallots in a frying pan over a medium heat until golden.

Blitz the pork and the streaky bacon in a food processor until combined, transfer to a bowl and add in the other ingredients, mix and season well.

Roll out the pastry and using a large round cutter cut 12 large circles about 9cm and 12 smaller circles about 7cm. Line each of the muffin holes with the large pastry circles and divide the filling between them.

Then cut little holes in the centre of the smaller circles, brush the edges for each pie with a little beaten egg, and then place the lids on top, pressing the edges together. Brush the tops with egg to glaze then pop in the fridge for ½ an hour to rest.

When you take them out of the fridge, brush them again with egg and bake in a pre-heated oven for 15 minutes; reduce the heat to 160ºC and continue baking for a further 25 minutes.

Allow to cool in the tin for 10 minutes or so and transfer to a wire rack
 
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More recipes from Eunice Power are available on www.eunicepower.com

Room reservations can be made on www.powersfield.com - hope to see you in Dungarvan during the year.

------------

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible. 

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

 

The Eunice Power Column - Rhubarb

There is lot of talk about the economy showing green shoots, for me the pink shoots of Rhubarb pushing through the ground in early Spring are uplifting, a new season bringing with it new growth.

Rhubarb is at its best when it is young and tender. We use it a home in tarts and in compote with Greek yoghurt, or to cheer up the early morning porridge.

Last weekend I catered for the Launch of the 6th Waterford festival of food, we had a feast in Colligan Woods, Wild Garlic Soup, followed by Wood fired Comeragh mountain lamb, and finished with Panna Cotta with Rhubarb and rose water compote – delicious!

Panna cotta with Rhubarb and rose water compote

Serves 4

300ml Cream
100 ml milk
25g sugar
3 leaves of gelatine
1 Vanilla pod, split the vanilla pod in half length ways and scrape out the seeds

For the Rhubarb

5 stems of slim Rhubarb, trimmed and cut into 5cm pieces
1 teaspoon of rosewater
100mls water
100mls of sugar
A tiny drop of pink food colouring
A teaspoon of arrowroot

Soak the gelatine in water in a bowl. Pour the milk, cream and sugar into a saucepan along with the vanilla pod and seeds, simmer over a gentle heat but don’t allow to boil.

Drain the water off the gelatine and pour the hot cream over the gelatine, stir to dissolve the gelatine. Pour into glasses. Allow to set in the fridge overnight.

Put the water and sugar into a saucepan and simmer until the sugar is dissolved. Add the teaspoon of rosewater and a tiny (and I mean tiny) drop of pink food colouring – simmer gently and add the rhubarb, simmer very gently for a minute or two then take of the heat and allow the rhubarb to cook as the liquid cools.

When the rhubarb is soft, remove from the liquid with a slotted spoon, then add a teaspoon of arrowroot, bring to a gentle simmer until the liquid thickens, cover over rhubarb and allow to cool over night.

Serve the panna cotta with a generous spoon of rhubarb compote and sprinkle with chopped pistachio nuts.
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More recipes from Eunice Power are available on www.eunicepower.com

Room reservations can be made on www.powersfield.com - hope to see you in Dungarvan during the year.

------------

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible. 

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

 

 

The Eunice Power Column - Picnic Time!

Picnic time has arrived – Yipee! Be it a picnic on the beach, from the boot of the car at the local show or the big basket stuffed with goodies that’s brought out to the fields to boost the morale of weary silage men.

For me the most enjoyable eagerly awaited part of a picnic are the sandwiches. A good sandwich is about good bread - no matter how exotic the fillings are the quality of the bread is of paramount importance to the sandwich experience. The kind of bread I am talking about is the stuff that had a good crust and is a bit of a battle to chew - but it is worth the battle. Shop bought sliced pans just don’t cut it.

Over the past few years bread has been much maligned. Yes I agree that there is a lot of rubbish out there and its only until you taste the real thing can you distinguish the difference. In the same respect there are many of good bakers out there making excellent daily bread.

Making your own bread is such an enjoyable and satisfying experience on so many different levels. The kneading I find is akin to a massage where both the bread maker and the bread benefit from the effort. Then there is the wonderful smell of bread baking – if only you bottle that comforting redolent aroma.

And to course let us not forget some cake. I favour little almond friends studded with raspberries, these are wonderfully moist and easily transportable in a tin, the perfect accompaniment for the not so hot tea administered from my battered flask.

Sandwich bread

Feel the fear and do it anyway – I don’t think this expression was meant for bread making but I find it appropriate. There is a fear of working with yeast amongst a large percentage of the population. When I teach baking and mention yeast there is a collective gasp – replaced a few hours later by expressions of joy as proud bakers remove golden loaves from the oven.

The following is a very simple bread recipe, using dried yeast – available in supermarkets and strong flour. Strong flour has a higher gluten content than plain flour and so gives better results. Someone once said that gluten is bread - I tend to agree.

Once you have mastered making bread you can add your own extras, from a handful of finely chopped herbs, softly fried onions, and spices. All of which should be added to the flour before the liquid is added.

1½lbs / 700g strong plain white flour
A good pinch of Maldon sea salt
1 x 7g sachet dried yeast
¾ pint / 450ml warmed water
3 tbsp / 45ml olive oil

Egg wash

1 small egg beaten with a tablespoon or so of milk

Sift flour, salt and yeast into a large bowl. Make a well in the centre and pour in the warm water and the olive oil to form soft dough.

Knead for 10 minutes until smooth and elastic, then place in a oiled bowl. Cover with a cloth Let it sit in a warm place for about an hour, or until it’s doubled in size. If you check it after about 15 minutes, you should notice that it’s started to grow.

Once the dough has risen completely, knock back or deflate the dough by pressing down with your knuckles, basically you want to knock the air out of it, knead it a couple of times (I do this in the bowl) and form it into a neat ball by cupping your hands gently around it, apply a light, downwards pressure to the sides whilst rotating the dough to form a smooth ball It should be smooth and tacky, but not sticky.

Shape the dough into a baguette and allow to prove/rise Let the loaf rise like this for about an hour, or until its doubled in size. About 15 minutes before your hour is up, preheat your oven to 200c degrees.

When dough has risen brush with egg wash, if you like you can sprinkle some sea salt or seeds on top. Bake at 200°C for 25-30 minutes.

When the bread is done, the crust should be a nice golden brown. A good tip for checking if your bread is cooked through-tap the bottom of the loaf. If it makes a hollow sound, you’re bread is baked through. If not, pop it back into the oven for a few more minutes.

Transfer to a wire rack to cool. Allow to cool before slicing.

Raspberry and almond friands

Friands for friends – if they weren’t your friend before now they will be once they try one of these little almond treats

175g butter melted
120g ground almonds
6 egg whites lightly beaten
180g icing sugar – sieved
60g Plain flour
Finely grated zest of half a lemon
100g of raspberries
A handful of flaked almonds
Icing sugar to dust

Preheat the oven to 180C

Lightly butter 12 hole muffin tin

Simple mix all the ingredients together and half fill the muffin holes,

Divide the raspberries between the friands, and sprinkle with flaked almonds.

Bake for 20-25 minutes.

Allow to cool in the tin for 5 minutes or so before gently removing from the tin and cooling on a wire rack.

Dust with icing sugar.

These will keep fresh for a few days in an airtight container.

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More recipes from Eunice Power are available on www.eunicepower.com

Room reservations can be made on www.powersfield.com - hope to see you in Dungarvan during the year.

------------

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible. 

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

 

 

The Eunice Power Column

Rhubarb and spring arrive together. I love rhubarb. It’s the first to wave the ‘I have survived the winter’ flag in my otherwise desolate garden.

Last autumn I put my rhubarb to bed under a duvet of well rotted manure, my efforts were rewarded as my rhubarb peeked above ground a month early from its winter slumber pink and ready to be plucked.

Rhubarb compote

This compote recipe is so versatile. Delicious served with granola, thick greek yoghurt or as an addition to champagne or prosecco as a pretty and gratifying spring cocktail- rhubarb bellini.

400g new season rhubarb cut into 3cm pieces
Finely grated rind and juice of one orange
150ml water
400g sugar
1 dessert spoon of arrowroot.

Wash and slice the rhubarb.

On a gentle heat dissolve the sugar in the orange juice and water, allow to simmer and add the rhubarb and orange rind, simmer for 3 to 4 minutes and turn off the heat.

Allow to cool.

Strain off the rhubarb and return the syrup to the saucepan. Dissolve the arrowroot in a tablespoon of water then add to the syrup. Return to the syrup to the stove and simmer for 5 minutes until the syrup thickens.

Take off the heat, allow to cool, return the rhubarb.

And there you have wonderful compote with so many possibilities.

 

Rhubarb bellini – put a bit of spring in your step!

Pour the chilled syrup into champagne flutes, and then top up with the chilled processo, cava or champagne, stir to mix and add a few pieces of rhubarb from the compote, then top off with more champagne or prosecco, pouring gradually, the mixture will bubble madly for a minute!

Granola
Granola described once as ‘a third layer of clothing on a cold morning’ crunchy, nutty, sweet and spicy. We have this for breakfast with greek yoghurt or loaded onto a big bowl of creamy porridge with lots of delicious compote made from rhubarb in the garden.

250g jumbo oats
100g flaked almonds
100g sunflower seeds
100g pumpkin seeds
1 teasp grated nutmeg
1 dessert spoon of ground cinnamon
A pinch of salt
70ml sunflower oil
70g honey
150g ready to eat apricots, cut into chunks.

Pre heat the oven to 150ºC.

Toss the dry ingredients together except the apricots, then add the oil and the honey and mix to coat thoroughly.

Spread the mixture on two baking sheets lined with parchment paper and bake until golden, turning every 10 minutes so that it browns evenly. The granola should be ready after 30 minutes - cooking time may vary from oven to oven so keep an eye on it so that it doesn’t burn.

When it comes out of the oven allow to cool and then add the apricots. As the granola cools it will lose it stickiness and become crunchy.

Store in a tightly sealed jar or bag.

 

Rhubarb tart

I use the traditional enamel plates to make this tart. They are about 20cm / 8inches wide. An 20cm/ 8 inch loose bottomed tart tin will work also.

225g cold butter cut in small cubes
50g castor sugar
2 small eggs beaten with a dessert spoon of cold water
400g plain flour
A dessert spoon of cold water
For the rhubarb:
400g fresh rhubarb, washed and chopped into 3cm pieces
150g castor sugar
Finely grated zest of one orange

To make the pastry, in a food processor blitz the flour, sugar and butter until it resembles breadcrumbs; add the eggs and water make a non-sticky doughy consistency.

Knead the pastry on a floured surface into a ball, wrap in cling film and chill in the fridge for about 20 minutes.

After chilling, roll out ½ the pastry on a floured surface until even and wide enough to cover the tart plate

Grease the tart plate or tin and place the pastry on top (if pastry hangs over the side don’t cut it off.

Next toss the rhubarb in the sugar and orange rind, and put on the pastry base.

Roll out the remainder of the pastry and place on top of the rhubarb. Use water to seal the pastry base and top together and for a better seal and look, go around the edges and press down with a fork. With a sharp knife trim off the edges and pastry bits sticking out and keep for decoration.

Make a few cuts with a sharp knife on the surface of the pastry a few times to allow hot rising air to escape while cooking and decorate your rhubarb tart in any way you please!

Wash some egg on the surface to create a glossy look when cooked and also sprinkle some sugar on top for taste and effect.

Place rhubarb tart into a pre heated over at 180°c/350°f for 45 minutes to 1 hour.

Let the tart cool and serve on its own or with fresh cream or custard.
Springtime bliss!

[Photography: Shane O’Neill
Food styling: Leona Humphreys www.onefineplate.com]

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More recipes from Eunice Power are available on www.eunicepower.com

Room reservations can be made on www.powersfield.com - hope to see you in Dungarvan during the year.

------------

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible. 

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

 

The Eunice Power Column

A light, buttery fruit cake with a double dose of home-made almond paste for your Easter table

Out come the tins again for the Easter baking. When I was growing up, a Simnel cake always featured on our Easter table. My grandmother was so addicted to almonds that she would split the Simnel cake in half and add an extra layer of almond paste. Perhaps there should be an Almond Addicts Anonymous?

I still use my grandmother’s recipe, although I have modified it slightly. It’s a delicious light fruit cake with a layer of luscious almond paste baked into the middle where it melts into the body of the cake. Another layer of almond paste is laid on top and it is decorated with 11 marzipan balls that are said to represent the true disciples of Jesus.

If you prefer, you could make little marzipan rabbits like those on the cake photographed here. I found the instructions to make them on the website wikihow.com/Make-a-Marzipan-Bunny. They are quite easy to construct, although in my case I have to attribute the creation of most of them to my very artistic mother. You might need additional almond paste for these little fellows.

Simnel cake

650g mixed fruit, to include sultanas, raisins, currants, a handful of mixed peel and some cherries
Grated rind of 1 lemon
60mls of sherry
20mls of orange flower water (available from supermarkets or health food shops)
250g butter, at room temperature
250g caster sugar
5 eggs
Tiny drop of almond essence, about ¼tsp
350g plain flour
A pinch of mixed spice
½tsp of baking powder
Almond paste:
150g caster sugar
150g icing sugar
300g ground almonds
1 tbsp sherry
1 egg and 1 egg yolk (reserve the white)
A tiny drop of almond essence, about ¼tsp

You will need a 23cm (9in) cake tin.

Soak the fruit with the lemon rind, sherry and orange flower water for an hour or so, allowing the fruit to soften and the flavours to macerate. The addition of the orange flower water, with its citrus floral aroma, contributes a gentle, fresh flavour.

Next, make the almond paste by mixing the sugars and ground almonds together in a mixing bowl. In a separate bowl whisk the eggs and remaining ingredients.

Add this to the dry mixture and mix until a smooth paste is formed.

Line the base and sides of the baking tin with baking parchment.

Sieve together the flour, mixed spice and baking powder.

Beat the butter and sugar together until pale and fluffy, then add the eggs, one at a time, alternating with the flour until it is all incorporated. Carefully fold in the fruit.

Put half of the mixture into the pre-prepared tin.

Roll a little over a third of the almond paste into a round shape, a little smaller than the cake tin diameter, and place it on top of the cake mixture in the tin.

Top with the rest of the cake mixture.

Bake in a pre-heated oven at 135 degrees/gas 1, for two and a half hours. Check with a skewer to see if is cooked; it may need an extra 30 minutes or so.

Allow the cake to cool in the tin and then transfer it to a wire tray.

Lightly brush the top of the cake with the reserved egg white. Make 11 little balls with the marzipan (bigger than marbles and smaller than walnuts). Roll out the remaining almond paste into a circle the same size as the cake and place it on top of the cake. Crimp the edges. Fix the marzipan balls to the top of the cake using a little egg white.

Brush the top of the cake with a little beaten egg and place it under a hot grill for one to two minutes until it is lightly toasted.

Your cake is now ready to serve or can be stored.
 

 

------------

More recipes from Eunice Power are available on www.eunicepower.com

Room reservations can be made on www.powersfield.com - hope to see you in Dungarvan during the year.

------------

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible. 

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

 

The Eunice Power Column

Slow cooked Lamb Shanks in Rioja with pearl barley and wild garlic oil

This is a wonderful way to cook lamb, much better cooked the day before allowing the wonderful flavours to develop overnight. The wild garlic oil is a great early summer addition to any dish – except maybe pudding!!

Ingredients

1 tbsp oil
4 lamb shanks, trimmed
2 carrots peeled and cut in half
1 teasp peppercorns
2 big onions, peeled and diced
2-3 garlic cloves, peeled and crushed lightly
Bunch fresh thyme
Small bunch fresh rosemary
1 Bottle of Rioja
6-10 tbsp Apple jelly, to taste

Pre heat the oven to 160C

Heat the oil in a heatproof casserole over a high heat and brown the lamb shanks all over, until evenly coloured.

Add the carrot, onion, peppercorns garlic and herbs

Pour over wine to cover the meat of the shanks.

Place the casserole, covered with a lid, into the oven and cook for 2-2 ½ hours, or until the meat is tender.

Remove casserole from the oven. Remove the shanks from the cooking liquid and place in a roasting dish. Spoon over a couple of ladles of the cooking liquid to keep shanks moist.

Pass the remaining liquid though a sieve, removing the herbs and vegetables. Heat the cooking liquid until boiling, then boil until the volume has reduced by half. Stir in the apple jelly until melted.

 

Pearl Barley with roast parsnip and butternut squash

250g Pearl Barley
350g Butternut squash, peeled and cut into chunks
150g Parsnip
1 Table spoon of olive oil
Wild garlic oil
Salt and Pepper

Pre heat the oven to 190C

Toss the diced parsnip and squash in a bowl with some olive oil, season with salt pepper and put on a roasting tray , roast for 20 minutes or so until tender.

Cook the pearl barley in some water until tender. Strain off the water and stir in the roast vegetables, along with a tablespoon or two of wild garlic oil and season as necessary.

For the Wild Garlic Oil:

100g/ 4oz wild garlic leaves
100ml/ 4 fl oz olive oil
100ml / 4 fl oz sunflower oil
Salt and freshly ground pepper.

First, make the Wild Garlic Oil – simply blitz all the listed ingredients together; taste for seasoning and then store in the fridge, in a bottle or screw-top jar, until required.

 

------------

More recipes from Eunice Power are available on www.eunicepower.com

Room reservations can be made on www.powersfield.com - hope to see you in Dungarvan during the year.

------------

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible. 

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

 

The Eunice Power Column

We have the most delicious sweet crab in Co Waterford. I get my crab from Helvic, the pots go out traditionally on St Patricks day – which incidentally is a busy day on land and at sea as it is also the deadline for planting potatoes. We enjoy fresh crab from the end of March until the weather gets cold at the end of October.

Chilled crab trifle

This recipe is inspired by the wonderful British chef, April Bloomfield

Sea salt
300g of prepared crab

Tomatoes:

2 tablespoons of extra virgin olive oil
1 medium garlic clove, halved lengthways
A small handful of basil leaves
450g of ripe tomatoes, blanched, peeled and cored, then roughly chopped
¼ teaspoon of Maldon

To Finish

Green Goddess, chilled (see below)
Lemon-Olive oil dressing
2 tablespoons of finely chopped chives

Green Goddess Recipe

1 medium Hass avocado
3 tablespoons of finely chopped chives
3 tablespoons of finely chopped tarragon leaves
1 medium garlic clove, finely chopped
100ml of double cream
1 large egg yolk
1 tablespoon of freshly squeezed lemon juice/or to taste
1 teaspoon of Maldon
100ml of extra virgin olive oil

Halve and stone the avocado, then scoop the flesh into a blender. Add the rest of the ingredients except the oil and blend, stopping to prod and stir to help them blend, until the mixture is very smooth. Then, with the motor running, drizzle in the olive oil in a nice steady stream, stirring occasionally if necessary, until it’s all well combined.

Pour the dressing into a bowl. Have a taste and add more salt and/or lemon if you fancy it. Use it right away.

Make the tomato sauce:

Heat the olive oil in a medium saucepan with a lid on over a medium-high heat until it is hot but not smoking. Add the garlic and cook until it smells toasty and turns a deep golden-brown colour. About three minutes.

Lower the heat to medium, add the basil, tomatoes and salt and give it a stir. Cook until the tomatoes have released some of their juices, then turn the heat to low and cook at a gentle simmer until the tomatoes are soft, sweet and slightly thickened. 15-20 minutes.

Blend the sauce until it’s smooth. Cover and put into the fridge to chill.

Constructing the Trifle:

Drain off any liquid from the crabmeat. Drizzle a few tablespoons of the lemon dressing over the crab (Just enough to brighten the crab, not overwhelm it), sprinkle the chives over it, and give it a gentle toss.

Grab 6-8 small glass jars and put a layer of crab at the bottom of each jar, then a layer of green goddess, and then tomato sauce. Keep layering, finishing with crab on top. Cover with Clingfilm and put the trifle in the fridge for 15 minutes.
 

------------

More recipes from Eunice Power are available on www.eunicepower.com

Room reservations can be made on www.powersfield.com - hope to see you in Dungarvan during the year.

------------

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible. 

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

 

Eunice Power - Healing Foods

January has come around rather quickly, the month in which I am always full of good intentions regarding my diet and lifestyle – an annual necessity after a hectic Christmas. However, my body isn’t as fit as my mind, it’s telling me it needs a break, that it is craving warm, healing, nourishing food. And while I’m in listening mode, “What else are you saying, dear body?” – Oh yes, you want ginger!

If you are like me, juggling a family and a job, Christmas can indeed be a trying time and early January generally heralds a collapse into a heap surrounded by tinsel and a sagging Christmas tree.

All the colds and ailments that have been threatening for months decide now is the time to visit. Fortunately January is also a long month and the sugar-free good intentions can be put aside for a week allowing us to nourish ourselves.

I recently bought 3 ginger roots, great big sprawling things that resemble the hands of a hard working man – the ultimate healing hands, which, when grated and added to boiling water for ginger tea with honey and lemon, or used in soups, cakes, breads or stews, will sooth and revive the body and spirit.

The following cake is just what the doctor ordered. Lots of healing ginger, warming cinnamon, cleansing lemon with an egg thrown in for good measure!

In the words of my Mother - Be nice to yourself.

Sticky Gingerbread With Lemon Drizzle

225g self-raising flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp ground mixed spice
115g butter
115g dark muscovado sugar
115g black treacle
115g golden syrup
250ml whole milk
85g grated ginger
1 egg
For the drizzle
50g icing sugar, sifted
zest of one lemon
Juice of one lemon

Preheat the oven to fan 170C. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.

Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs - or blitz in the food processor.

Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to a gentle simmer.

Stir the grated ginger into the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all of the mixture is combined. Pour this into the prepared tin and bake for 50 minutes to 1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in the tin before turning cake out.

To make the drizzle, sieve the icing sugar and mix together with the lemon juice and zest, spoon the drizzle over the cake.

This cake will keep for up to two weeks.

Photography: Shane O Neill www.aspectphotography.net
Food Styling: Leona Humphreys www.onefineplate.com
 

------------

More recipes from Eunice Power are available on www.eunicepower.com

Room reservations can be made on www.powersfield.com - hope to see you in Dungarvan during the year.

------------

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible. 

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

 

Eunice Power - Tuscan Lamb with Olives and Thyme

This is a wonderfully warming casserole, perfect for cold February days. Red wine gives a lovely richness to the dish, the chilli warmth and the thyme an aromatic quality.

The cooking aromas are wafting from the kitchen as the boys arrive in from school cold and hungry. Hunger, as my mother says, is of course the best sauce.

This, like most casseroles, is better made the day before - if you can manage to stay away from the pot!

Tuscan Lamb With Olives And Thyme

Serves 4 generous portions

4 tbsp olive oil
1 kg lamb shoulder, cut into 3cm chunks
2 onions, finely chopped
6 garlic cloves, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
250 ml Chianti
½ tsp dried chilli flakes
1 tbsp fresh thyme leaves or 1 tsp dried thyme
200 g tin of chopped Italian plum tomatoes
125 g (4 oz) best black olives, pitted
Salt, black pepper

Warm two tablespoons of the oil in a heavy pan (with a lid) over medium heat. When hot, add the lamb pieces and fry in batches, until sealed and browned on all sides. Scoop the lamb out of pan and set aside.

Add the rest of the oil to the pan. When hot, stir in onions, garlic, carrot, and celery and cook until softened and turning lightly golden, about 5 minutes.

Pour in the wine and bring to the boil. Vigorously scrape up any crusty caramelised juices from the bottom of the pan and let the wine boil hard for a minute or two, so that all the alcohol bubbles away. Stir in the tomatoes, then adjust the heat so that the liquid barely simmers.

Return the lamb to the pan and sprinkle over the chilli and thyme.

As soon as the braise starts to bubble, turn down the heat to low and let barely simmer on top of the stove or in a 150C (300F) Gas 2 oven.

Cook until the lamb is meltingly tender, about 1½ to 2 hours, adding the olives for the last 15 minutes of cooking.

Add salt and pepper to taste, then serve hot on warmed plates with parsley mash.

Photography Harry Weir www.harryweir.com (image first appeared in Food&Wine Magazine)
Food Styling Leona Humphreys www.onefineplate.com

------------

More recipes from Eunice Power are available on www.eunicepower.com

Room reservations can be made on www.powersfield.com - hope to see you in Dungarvan during the year.

------------

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible. 

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

 

Eunice Power - Rhubard and Vanilla Cream Tart

Rhubarb stems burst through the soil in March, their emergence heralding the beginning of the new season. I watch over my plants and as soon as there is enough for a tart I pluck the wonderful colourful stems and make the first of many rhubarb tarts.

Rhubarbs tart flavour works well with orange, ginger, vanilla, orange flower water so don’t be afraid to experiment. We often poach rhubarb in sugar syrup, using the rhubarb for breakfast with yoghurt or in desserts such as crème brulee and pannacotta. The poaching syrup added to Prosecco makes a wonderful Rhubarb Bellini.

This year I remember my dear neighbour Joan Curran whose rhubarb tarts were legendary, Joan sadly is no longer with us but the memory of her tarts will live on forever.

The early pinks stems work best in this recipe from a visual perspective. I make this delicious tart in an oblong tin where the rhubarb fits in uniform lines.

The tin size is 11cm wide x 35 cm long

Ingredients

Pastry:

160g Plain Flour
100g Butter, cold cubed
40g Icing Sugar
2 Egg Yolks – as cold as possible
Vanilla cream:
½ vanilla pod split and seeds scraped out
375 ml milk
3 egg yolks
100g caster sugar
45g plain flour
Rhubarb:
8 stems of rhubarb
155g caster sugar
80 ml water
½ Vanilla pods – seeds scraped out

Method

Pastry base:

Put the butter, icing sugar, and egg yolks in a bowl or food processor and work together quickly. Blend in the flour to form a paste. Wrap the paste in cling film and chill for one hour.

Preheat the oven to 180ºC.

Roll out pastry thinly and line a 10 inch tart tin. Line the pastry with baking paper and fill with rice, bake blind for about 25 minutes or until the pastry is a pale biscuit colour. Remove from oven.

Vanilla cream:

Put the vanilla seed and milk into a saucepan and bring to a gentle simmer, remove from the heat and allow to infuse for 15 minutes.

Mix the egg yolks, flour and sugar and add to the vanilla milk. Put the saucepan back over a gentle heat and cook, stirring constantly, until the mixture boils and thickens. Remove from the heat and pour into a bowl. Cover with cling film and allow to cool.

For the rhubarb:

Set the oven to 150ºC

Cut the rhubarb into 10 cm lengths. Place in a roasting tin. Mix the vanilla seeds with sugar and sprinkle over the rhubarb, add the water and roast in the oven until the rhubarb is tender – about 20 minutes. Remove the rhubarb from the tin and allow to cool. Transfer the juices to a saucepan and reduce to a syrupy consistency.

To assemble:

Spoon the vanilla cream into the pastry case, top with the rhubarb and drizzle with pan juices from the rhubarb.

Photography Harry Weir www.harryweir.com (image first appeared in Food&Wine Magazine)
Food Styling Leona Humphreys www.onefineplate.com

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More recipes from Eunice Power are available on www.eunicepower.com

Room reservations can be made on www.powersfield.com - hope to see you in Dungarvan during the year.

------------

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible. 

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

 

Eunice Power - Lemon and passion fruit sponge cake

This month Eunice shares her recipe for this gorgeous cake to celebrate the arrival of spring:

Lemon and passion fruit sponge cake

225g soft butter * It is really important that the butter is soft (not melted)
225g caster sugar
4 free range eggs
225g self raising flour
2 teaspoons of baking powder
Finely grated rind of one lemon

Filling

500g icing sugar sieved
120g butter at room temperature
Pulp of three passion fruit (pass through a sieve to remove seeds)
A tablespoon of lemon juice

To decorate
Primulas or primroses

Icing sugar

Pre-heat the oven to 180ºC.

Grease two 8-inch/20cm round cake tins and line the bases.

Put all the ingredients into a bowl and beat well until blended, use a K beater if using an electric mixer.

Divide the mixture equally between the two tins and smooth using a spatula.

Bake in the pre heated oven for 20-25 minutes until golden brown and springy to the touch.

Remove from the oven and allow to cool in the tin for 5 minutes before turning out onto a cooling rack.

For the filling:

Place all the ingredients into the bowl of an electric mixer, fitted with a K beater. Begin to mix the ingredients slowly, once they are combined turn up the speed and beat for 10-15 minutes until the mix has doubled in size and is pale in colour.

When the cakes have cooled completely, use a palette knife to spread half of the butter cream onto one cake, then carefully put the other cake on top and spread the remaining icing on the top of the cake. Decorate prettily with spring flowers, such as primroses or primulas.

Photography Harry Weir www.harryweir.com (image first appeared in Food&Wine Magazine)
Food Styling Leona Humphreys www.onefineplate.com

------------

More recipes from Eunice Power are available on www.eunicepower.com

Room reservations can be made on www.powersfield.com - hope to see you in Dungarvan during the year.

------------

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible. 

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

 

Eunice Power - Rosewater and Pistachio Pavlova

This month Eunice shares the recipe for her sumptuous Rosewater and Pistachio Pavlova - the perfect summer party piece

Rose water and pistachio are two of my favourite ingredients – although baking with pistachio often ends in disappointment from a visual perspective, as the pistachios tend to darken to a dull brown losing their green vibrancy. So, in this recipe I have not cooked the pistachios in the Pavlova - instead I added them afterwards, with the help of glycerine. Both glycerine and rosewater are available from a pharmacy.

For the Pavlovas:

8 free range egg whites
500g caster sugar
4 tsp cornflour
2 tsp white wine vinegar
2 tsp rosewater

To decorate:

100g pistachio nuts, chopped roughly
3 tablespoons of glycerine

Filling:

600ml cream, whipped until soft peaks form when the whisk is removed
100ml thick Greek style natural yoghurt
100g icing sugar
A tiny drop of red food colouring
5 tablespoons of rosewater

To finish:

30 crystallised rose petals
A tablespoon of icing sugar

Preheat the oven to 180C/350F/Gas 4.

Line a baking 3 sheets with baking parchment and draw 3 x 8inch diameter circles onto each one.

In a bowl, whisk the egg whites until soft peaks form when the whisk is removed, then whisk in the sugar, one tablespoonful at a time, until stiff peaks form when the whisk is removed.

Sprinkle the corn flour, vinegar and vanilla extract over the egg white, and fold in lightly with a metal spoon.

Spoon the meringue onto the baking parchment within the marked circles using a spatula to flatten the top and smooth the sides.

Place into the oven and immediately reduce the heat to 120C/250F/Gas ½. Cook for an hour, then turn off the oven and leave to cool completely.

Once cool, remove the meringue bases from the oven (you can keep the meringue in an airtight container for a couple of days or store in the freezer for up to one month).

An hour before serving assemble the pavlova.

Brush the perimeter of the pavlova with glycerin and sprinkle the chopped pistachios on the outside of the pavlovas – the glycerin should make them stick on.

Fold cream, yoghurt, icing sugar and rosewater together. To assemble, place large circle of meringue on serving plate, top with half the cream, top with next circle and the remaining cream, followed by the top layer. Scatter with petals and dust with icing sugar.

Crystallised rose petals

30 pesticide-free red rose petals
1 egg white
70g caster sugar

Start with the rose petals. Set the oven to very low, about 70C. Use one hand to dip the petals gently in the egg white, shake off any excess, then use your other hand to scatter them with sugar. You want them well covered and without lumps.

Lay the petals on an oven tray lined with greaseproof paper and put in the oven for 30-45 minutes, until crisp, then remove. Some leaves will probably stick to the tray, so scrape them off gently as best you can. Don't worry if some tear - they will still be useful

Photography Harry Weir www.harryweir.com (image first appeared in Food&Wine Magazine)
Food Styling Leona Humphreys www.onefineplate.com

------------

More recipes from Eunice Power are available on www.eunicepower.com

Room reservations can be made on www.powersfield.com - hope to see you in Dungarvan during the year.

------------

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible. 

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

 

Eunice Power

This month Eunice shares her lovely summery recipe for Lamb Carpaccio with Caponata, Knockalara sheeps cheese and rocket

This beautiful dish is a wonderful way to serve new season lamb, the sweetness of delicious Sicilian caponata offers a perfect background to the delicate, slightly gamey rare lamb, the sheeps cheese gives the dish a sharp freshness. Knocklara sheeps cheese can be replaced by a good quality feta.

Lamb Carpaccio with Caponata, Knockalara sheeps cheese and rocket

2 x lamb rumps
50g rocket
50g Knockalara sheeps cheese or feta

Caponata

For the aubergines:

1 medium aubergine cut into 1-inch/2.5cm cubes
2 tablespoons of olive oil

For the tomato sauce:

1x400g /14oz tin Italian plum tomatoes
1 tablespoon olive oil
1 clove of garlic, finely chopped
1 anchovy, rinsed
Salt and black pepper

For the vegetables:

2 tablespoons olive oil
2 stalks of celery, cut into 1cm cubes
1/2 onion, diced to ½ in/1cm cubes
1 red pepper, cut into 1cm cubes
45ml /3 tbsp white wine vinegar
½ tablespoon caster sugar
1 tablespoon capers, rinsed
1 teaspoon tomato puree
5 green olives, pitted and rinsed.
Rocket, to garnish

To make the caponata

Preheat the oven to 200C/400F/Gas mark 6.

Sprinkle the diced aubergine with 1 teaspoon of salt and leave to stand in a colander for 10mins. Wash and drain the aubergine then spread it in a single layer on a baking tray.

Drizzle with olive oil and mix well to coat the aubergine evenly with oil. Bake in the oven until soft and golden, about 20 minutes, shaking the pan once or twice during cooking to keep the aubergine from sticking to the pan.

Make the tomato sauce while the aubergines are baking. Empty the tin of tomatoes into a food processor and process until smooth. Heat the oil in a large pan (with lid) over medium heat. Add the garlic and anchovy and cook until the garlic is pale gold and the anchovy has melted into the oil.

Add the tomatoes, cover partially with the lid (this helps with splattering) and cook, stirring occasionally, until the tomatoes have reduced down to a thick and concentrated sauce, about 15 minutes.

Add salt and pepper to taste. Transfer the sauce to a bowl and set aside.

Cook the vegetables. Heat the olive oil in the rinsed out pan over a medium heat. Add the celery, onion and pepper dice and cook, stirring once or twice, until a translucent and tender, but still with a bit of a crunch, about 5 minutes.

Add the vinegar and sugar to the pan, and continue to stir fry the vegetables until the vinegar has evaporated.

Add the vegetables and the aubergine to the tomato sauce, stir in the capers and olives. Allow to cool

For the lamb

Preheat the oven to 180ºC

Season the lamb with freshly ground pepper and salt.

Put a heave based frying pan on a medium heat, add a little olive oil to the pan. When the oil is hot, pan fry the lamb, skin side down for about 5-7 minutes until the skin crispy, then seal the lamb on the other side.

Roast the lamb in the oven for 8/9 minutes, remove and allow to cool.

When cool, wrap in cling film and place in the freezer for 1 hour until set.

Using a sharp knife or a meat slicer,slice the lamb as thinly as possible.

To serve

Divide the rocket between four plates, put a tablespoon of caponata in the centre, lay three to four thin slices of lamb on top, and sprinkle with sheeps cheese.

Serve immediately

Photography Harry Weir www.harryweir.com (image first appeared in Food&Wine Magazine)
Food Styling Leona Humphreys www.onefineplate.com

------------

More recipes from Eunice Power are available on www.eunicepower.com

Room reservations can be made on www.powersfield.com - hope to see you in Dungarvan during the year.

------------

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible. 

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

 

The Eunice Power Column

This month Eunice shares her recipe for a very clever dessert that can be made ahead to simplify the Christmas feast

All-in-one Christmas pud and custard in a tart.

Served with a large dollop of cream, this makes an absolutely delicious dessert for Christmas Day as well as an excellent way to tart up left over Christmas pudding – pardon the pun!

Pastry

175g plain flour – sifted
50g icing sugar
100g very cold butter, cut into cubes
1 egg yolk, plus a tablespoon of iced water if needed

Filling

454g/1lb Christmas pudding
4 large free range eggs
75g caster sugar
450 ml cream
½ vanilla pod (split lengthways and seeds scraped out).

Lightly butter a 23 cm (9 inch) tart tin and put it in the fridge. Put the flour and icing sugar into a food processor and aerate with a couple of quick on/off pulses. Add the butter and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water (if necessary) and process until the pastry just draws together.

Turn it out on to a lightly floured work surface and knead briefly to form a flat round. Wrap the pastry in cling film and chill for at least 20 minutes before rolling out.

Pre-heat an oven to 190ºC/gas mark 5. Roll out to a round at least five centimetres (two inches) larger than the tin. Wrap the pastry around the rolling pin, lift into place and unroll loosely over the chilled tin. Gently lift and press the pastry into the tin to line, then roll the rolling pin over the top of the tin to trim off the excess pastry.

Line the chilled pastry case with baking parchment, fill with baking beans and cook for 10 minutes. Carefully remove the beans and paper and cook for another 10 minutes or a little longer, until a light biscuit brown colour.

Turn down the oven temperature to 140ºC/ gas mark 1.

For the filling: Break up the Christmas pudding into chunks and spread over the base of the tart. Next whisk the eggs, egg yolks and sugar in a heatproof bowl with a metal whisk until smooth. Set aside.

Put the cream into a medium saucepan. Stir the split vanilla pod and seeds into the cream.

Heat the liquid gently until hot but not boiling, stirring regularly. Slowly stir it into the egg mixture until thoroughly combined. Pour the custard into the pastry case.

Bake in the oven for 40-45 minutes, or until only just set. The custard should still be fairly wobbly in the middle, as it will continue to set as it cools.

Remove from the oven and allow to cool before cutting and serving. Serve with softly whipped cream.

Photography Shane O’Neill www.aspectphotography.com
Food Styling Leona Humphreys www.onefineplate.com

------------

More recipes from Eunice Power are available on www.eunicepower.com

Room reservations can be made on www.powersfield.com - hope to see you in Dungarvan during the year.

------------

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible. 

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

 

Eunice Power - Nettle Soup

This month Eunice shares her enthusiasm for nettles:

Some of the most important health benefits of stinging nettle include its ability to detoxify the body, improve metabolic efficiency, boost immune health, increase circulation, improve energy levels, manage menstruation, minimize menopausal symptoms, heal skin conditions, protect kidney and gallbladder health, lower inflammation, increase muscle mass, regulate hormonal activity, prevent diabetes, lower blood pressure, soothe hemorrhoids, and improve respiratory conditions.

With all that in their favour, it’s no wonder that nettles have been an important traditional Irish food for centuries - and all that’s left to say is that they can also be delicious, especially when used in this pretty soup.

When picking, avoid polluted areas like roadsides, wear gloves and select only the soft young growth.

Ingredients

1 tbsp olive oil or rapeseed oil
1 onion chopped
1carrot diced
1 leek washed and finely sliced
1 large floury potato, thinly sliced
1 litre vegetable stock
400g young stinging or dead nettles, washed, leaves picked
50ml cream

Method

Heat the oil in a large saucepan over a medium heat.

Add the onion, carrot, leek and potato, and cook for 10 minutes until the vegetables start to soften. Add the stock and cook for a further 10-15 minutes until the potato is soft.

Add the nettle leaves, simmer for 1 minute to wilt, then blend the soup.

Season to taste, then stir in the cream.

------------

More recipes from Eunice Power are available on www.eunicepower.com

------------

Eunice Power is a professional chef with over twenty years experience in the hospitality business. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible. 

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."