Pesto, Nettle Pesto, Dandelion pesto

Pesto, Pesto, Pesto

After spending the last few weeks making a selling my wild garlic pesto, I started to think what else could I forage and make in to pesto so here are some of the best so far hope you enjoy as much as me

Gibney’s Nettle Pesto

Ingredients:

100g stinging nettles, blanched and chopped

50g cup Parmesan

50g cup Almonds, roasted

4-5 large garlic cloves, peeled

1/2 cup olive oil (depending on how you like the consistency)

1 tbsp lemon juice

Salt and pepper, to taste

Method:

1.   Blanche nettles for a minute in boiling water.

2.   Remove to a salad spinner and shake off excess water,

3.   Then ball up your nettles and give one good squeeze to wring out more water.

4.   Add nettles to food processor, along with roasted almonds (or walnuts, if you prefer), garlic cloves, lemon juice, and seasoning.

5.   Pour half of the olive oil in and...Blitz. Pour the rest of the oil in. Blitz again, until your preferred consistency.

6.   Last fold in your grated parmesan and check seasoning

7.   Put into sterile jars cover with more oil to keep out the air  

Note the nettles must be blanched to remove the sting and don’t forget your gloves when picking, marigold washing up gloves are perfect and only use the top 6-8 leaves .

Dandelions are a great wild food to start with as there are no nasties that look the same so no mistakes can happen .So this next one is pretty much the same as the nettle pesto just one or two changes

Garden  Dandelion Pesto

Ingredients:

1.   100g dandelion leaves, well-rinsed and dried (pick the younger leaves)

2.   25g fresh basil leaves

3.   2 garlic cloves

4.   50g lightly toasted hazelnuts (skins removed), or toasted almonds, pine nuts, or walnuts

5.   1/2 cup olive oil

6.   50g grated Parmigiano-Reggiano cheese (optional)

7.   sea salt and freshly ground black pepper

Method:

1.   Add dandelions leaves to food processor, along with roasted almonds (or walnuts, or whatever nuts you prefer), garlic cloves, basil leaves and seasoning.

2.   Pour half of the olive oil in and...Blitz. Pour the rest of the oil in. Blitz again, until your preferred consistency.

3.   Last fold in your grated parmesan and check seasoning

4.   Put into sterile jars cover with more oil to keep out the air

With spring kicking off it’s fun to try something a bit different before the bounty from the garden is ready, Let me know How you get on and what you use the pesto on. 

Mothers day, Mother, Mutter, Máthair, Mamma, Wild garlic pesto, roast chicken

Mother,

Mãe, Mutter, Ma, Mère, Madre, MáthairMamma,Mam

So the one day a year when we try to make a big effort to show our appreciation to our mothers and the mothers of our children, is almost upon us.

In my experience it is really the thought that counts with this one. With all the hard work they have put in over the years I think it deserves more than the customary bouquet of flowers.

 Don’t get me wrong this is a good start but how about adding some home made goods, like biscuits some bread, jam, pesto with a bit of effort these are all easy enough to do but make a nice present and will be appreciated. 

Or of course you could let them put their feet up for the day and cook them a fantastic Sunday dinner.

Ok to start a nice hamper here are some ideas to try

Gibney’s Basic Biscuit  

This is my go to guy for a simple quick biscuit but with great results the recipe is just for a basic biscuit but you can do anything after that adding nuts, chocolate chips, jam, and coco powder to make a chocolate biscuit the only limit is your imagination

Ingredients:

 250g butter, softened

140g caster sugar

1 egg yolk

2 tsp. vanilla extract

300g plain flour

Method:

1.   Mix 250g softened butter and 140g caster sugar in a large bowl with a wooden spoon,

2.   Add 1 egg yolk and 2 tsp. vanilla extract and briefly beat to combine.

3.   Sift over 300g plain flour and stir until the mixture is well combined –

You might need to get your hands dirty in at the end to give everything a really good mix and press the dough together but really that’s the fun part.

4.   Now roll out the dough to your required thickness and start to have fun with shapes toppings

5.   Place on a greased baking sheet and pop in the oven for 12-15 mins at 180c

When they come out they will still be soft just place carefully on a wire rack to cool and harden

Gibney’s Wild Garlic Pesto

This is a new favourite of mine and the family (if you’re not sure about picking wild garlic send me a message and I will try my best to help)

Ingredients

•100g freshly picked wild garlic leaves

•50g leek

•50g almonds/sesame seed/hazelnut

•200 ml olive oil, sunflower oil or rapeseed oil

•50-60g mature hard cheese (Parmesan or similar hard, mature cheese), finely grated

•½ tsp. sea salt

•½ tsp. sugar

Method:

1.   Start by picking the leaves over and discarding any coarse stalks, damaged leaves or any stray pieces of grass (you don’t need to wash unless you’ve picked from road side verges).

2.   Place in food processor along with nuts, leek and 150 ml oil. Blitz for about a minute until everything is finely chopped up.

3.   Fold in the grated cheese, salt and sugar

Fill into clean sterilised jars to within 1-2cm of the top of jar. Make sure you press down firmly with the back of a spoon to remove any pockets of air (trapped air can cause contamination) allowing sufficient room to swirl the remaining oil over the top of the pesto to seal the surface.

When you come to use the pesto, stir it well before spooning out. Make sure the surface of any pesto remaining in the jar is completely covered with oil before you return to the fridge. (this is very important if it is to keep well).

It’s as simple as that but what an unbelievable flavour!

Bread:

For the bread if it’s your first time you could try my soda bread from my St Patricks day post last week as is very easy and not at all time consuming just check out the link below!

http://gibneysgardengrowing.blogspot.com/2012/03/st-patricks-day-good-to-be-irish-real.html

Tip! Don’t be afraid to be brave add nuts, change half the flower for wholemeal, add cheese this is an easy way to make something a bit more interesting

Ok with some ideas there I hope you can make something nice just package nicely and maybe make a nice homemade card!

Sunday Dinner

Time to think Dinner now I know most people say the best way to a man’s heart is his belly. Well I have found this to be true of the fairer sex too, and with her feet up for a few hours she will be more than happy to sit down to a nicely prepared meal.

Starter

Apple and Chicken Salad

Ingredients:

2 large cooked chicken breast cubed

1 diced Granny Smith apple

1/2 cup diced celery

1/4 cup raisins

2 tbsp. chopped green onions

1/3 cup low-fat mayonnaise

1 tbsp. reduced-fat sour cream

1 tsp. fresh lemon juice

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

Pinch of cayenne pepper

Rocket and mixed leaves to sever

Method:

1.   Combine mayonnaise, sour cream, lemon, cayenne stirring well with a whisk and season with salt and pepper.

2.   Add mayonnaise mixture to rest of the ingredients, tossing well to coat.

3.   Sever on a bed of rocket and mixed leaves

This simple starter will be perfect as it’s not to filling with the dinner still to come.

Dinner:

Classic Roast Chicken

Ingredients:

• 1 x approximately 1.6kg chicken, preferably free-range,

• 2 medium onions

• 2 carrots

• 2 sticks of celery

• 1 bulb of garlic

• Olive oil

• Sea salt and freshly ground black pepper

• 1 lemon

A small bunch of fresh thyme, rosemary,

Method:

1.   Preheat your oven to 240°C/475°F/gas 9

2.   There’s no need to peel the vegetables – just give them a wash and roughly chop them

3.   Break the garlic bulb into cloves, leaving them unpeeled

4.   Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil

5.   Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird

6.   Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in for 40 seconds at this point as this will really bring out the flavour)

7.   Put the lemon inside the chicken’s cavity, with the bunch of herbs

8.   Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven

9.   Turn the heat down immediately to 200°C/400°F/gas 6 and cook the chicken for 1 hour and 20 minutes

10.  If you’re doing roast potatoes and veggies, this is the time to– get them into the oven for the last 45 minutes of cooking

11.  Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning

12.  When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so

13.  Cover it with a layer of tinfoil and a tea towel and put aside. Now is the time to make your gravy

Gravy :

1.   Put your baking tray on the hob and add 500ml of chicken stock to deglazes the tray

2.   Start mashing all the veg together to create a thick gravy

3.   Reduce by about 15% and then push the contents of the tray through a sieve  

Best gravy ever!

Sever with mash potatoes and the roast veg for a fantastic but simple meal

Desert:  

Well with it being Mother’s day I think it has to be Chocolate anything!

Try my Flourless chocolate cake from a few weeks ago!

http://gibneysgardengrowing.blogspot.com/search/label/Flourless%20Chocolate%20Cake

Or for something a bit more traditional you could try!

Devil’s Food Cake (this is a Nigella Lawson recipe)

Ingredients:

50g/2oz best-quality cocoa powder, sifted

100g/4oz dark muscovado sugar

250ml/8fl oz boiling water

125g/4½oz soft unsalted butter, plus some for greasing

150g/5oz caster sugar

225g/8oz plain flour

½ tsp baking powder

½ tsp bicarbonate of soda

2 tsp vanilla extract

2 free-range eggs

For the frosting

125ml/4fl oz water

30g/1oz dark muscovado sugar

175g/6oz unsalted butter, cubed

300g/10oz best-quality dark chocolate, finely chopped

Method:

1.Preheat the oven to 180C/350F/Gas 4. Line the bottoms of two 20cm/8in sandwich tins with baking parchment and butter the sides.

2.Put the cocoa and the dark muscovado sugar into a large bowl and pour in the boiling water. Whisk to mix, then set aside.

3.Cream the butter and caster sugar together in a separate bowl, beating well until pale and fluffy; I find this easiest with a freestanding mixer, but by hand wouldn’t kill you.

4.Stir the flour, baking powder and bicarbonate of soda together in another bowl and set aside for a moment.

5.Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then crack in one egg, quickly followed by a scoop of the flour mixture, then the second egg. Keep mixing after each addition.

6.Incorporate the rest of the flour mixture little by little, then finally mix and fold in the cocoa mixture, scraping the bowl well with a spatula.

7.Divide this fabulously chocolatey batter between the two prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean. Take the tins out and leave them on a wire rack for 5-10 minutes, then turn the cakes out and set aside to cool.

8.As soon as the cakes are in the oven, get started on your frosting. Put the water, muscovado sugar and butter into a pan over a low heat until melted.

9.When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt. Once melted, whisk until smooth and glossy.

10.Set the frosting aside for about one hour, whisking now and again – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting.

11.Set one of the cooled cakes, with its top side facing downwards, onto a cake stand or plate, and spread with about one-third of the frosting. Top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn’t.

http://www.bbc.co.uk/food/recipes/devils_food_cake_49392

So with the brownie points in the bag I think it’s time for a nice cold beer and enjoy some quality time with your loved ones and enjoy the simple thing in life!

St Patrick's day, Good to be Irish, real irish food

With St Patricks and mother’s day on the same weekend, I decided to break them up into two posts to help plan a bit in advance.

So this week I’m going to concentrate on paddy’s day. Now the 17^thof march is not just a day that we celebrate the mess that is paddy’s day. It’s also an important day in the garden it is traditionally the day the potatoes go in the ground and for me it really spells the start of the season.

This year I’m growing my potatoes in old car tyres to conserve space so I will keep everyone updated on that as the season progresses.

Potatoes:

If growing potatoes in tires, first chose a sunny spot in your garden.

Ensure there is drainage below the tire, as potatoes don't like getting water-logged, though they do need sufficient water for the tubers to form.

Early potatoes can be planted as from the middle of March, while main crop potatoes are usually planted in April, at the latest at the beginning of May but I will do all together and cover with plastic for the first few weeks. The main aspect affecting planting time is frost. Potatoes are only half-hardy and any frost will kill off emerging plants.

Fill the tire with damp earth to just over half the depth and place 4 - 5 seed potatoes in it, with the eye or shoots facing up. Cover with a couple of inches of soil.

Keep the soil moist but not wet and within about 6 weeks there should be several healthy potato plants growing. If your seed potatoes were chitted, the plants should appear sooner.

If there is any chance of a late frost, protect the young plants with straw or earth them up immediately they appear.

When the young potato plants are 2 - 3 inches high, add a second tire to the stack and add more soil, almost but not quite covering them.

Continue covering the emerging plants with soil until your stack is 3 tires high. Tubers will be forming all the way up the stack of tires.

 Early potatoes are ready to harvest when the flowers have opened or the buds fallen off; dig a few tubers up and check - they should be about the size of a hen's egg. With maincrop potatoes, wait until the foliage has turned brown, cut off at the stems and wait a few days before lifting.

So with a thirst worked up getting the potatoes sorted I think it’s time for the celebrations to start.

So what kind of paddy’s day would it be without one your two Irish Classics?  

Real Irish stew:

This dish is well known all over the world. The traditional recipe calls for mutton, potatoes and onions.

The traditional recipe is as follows:

1kg Potatoes

750g Breast of mutton.

Chopped parsley and thyme

5 medium onions, Salt and pepper,

375ml (3/4pt) water

To Cook: Trim the meat and cut into fairly large pieces. Peel and slice the potatoes and onions. Put layers of potatoes, meat and onion with seasoning into casserole, finishing with a layer of potatoes. Pour the liquid over and bring to the boil. Simmer gently for about two hours or bake in a slow oven Gas 2/150°C/300°F. Check during cooking, adding more liquid if necessary.

For me this is a great option but with so many good ingredients available and a little imagination this simple fair can be transformed into a stunning family favourite

Gibney’s Iirishish Stew

Ingredients

1kg beef stewing steak

3 tablespoons vegetable oil, divided

2 tablespoons plain flour

1 pinch cayenne pepper

2 large onions, chopped

1 clove garlic, crushed

2 tablespoons tomato puree

500ml vegetable stock

375ml Guinness

3 carrots, chopped

1 sprig fresh thyme

Small bunch of fresh wild garlic

Salt and freshly ground black pepper to taste

Method:

Prep: 30 mins | Cook: 6 hours

1. Toss the beef with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper and cayenne pepper. Toss the beef in this to coat.

2. Heat the remaining oil in a deep frying pan or casserole over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato puree into the stock; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.

3. Pour 1/3 of the stout into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavour to the stock. Pour in the rest of the stout, and add the carrots and thyme. Cover,

4. Reduce heat to low, and simmer for 5 - 6 hours until the sauce has reduced and thickened, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped wild garlic

Granny Gibney’s white soda bread:

Ingredients:

 4 cups of all-purpose flour.

1 teaspoon baking soda

1 teaspoon salt

400ml of buttermilk

Directions:

 Preheat the oven to 425 F. degrees. Lightly crease and flour a cake pan.

In a large bowl sieve and combine all the dry ingredients.

Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead — too much allows the gas to escape.

Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.

Cover the pan with another pan and bake for 30 minutes. Remove cover and bake for an additional 15 minutes.

 When done, the bottom of the bread will have a hollow sound when tapped.

 Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.

Serve with a good chunk of real butter mmmm!

Something for the kids!!!

Paddy’s day Marshmallow

Ingredients:

•Icing sugar, 1 tablespoon

•Cornflour, 1 tablespoon

•Vegetable oil for oiling tin and knife

•Gelatine powder, 25g

•green food colouring 4-5 drops (optional)

•2 Free-range egg whites,

•Granulated sugar 500g

Directions

1. Sift the icing sugar and cornflour together into a small bowl. Rub the tin lightly with just a few drops of oil and shake a little of the icing sugar mix around the tin to coat the base and sides. Set the tin to one side.

2. Bring the kettle almost to the boil, and then measure out 125ml water. Pour it into the second small bowl and sprinkle the gelatine on top. Stir with the wooden spoon until the gelatine has all dissolved. If you want the marshmallows to be tinted a nice green for paddy’s day, add the green food colouring to the gelatine and stir again. Leave the dissolved gelatine to stand near the hob.

3. Stand the food mixer on the work surface near the hob. Put the egg whites into the bowl of the mixer.

4. Put the granulated sugar in to the medium saucepan and add 250ml water. Turn the hob on low and stir with a wooden spoon until the sugar has completely dissolved and you can't see any grains left if you carefully tilt the pan. Now stop stirring. Rinse the sugar thermometer under the hot tap for a few seconds so it doesn't get too much of a shock, and then stand it in the pan. Raise the heat so the syrup comes to the boil. Meanwhile, switch on the mixer and whisk the egg whites until they're completely stiff. Stand jug with a little hot water in it near the hob.

5. The sugar needs to boil fiercely until it gets to 122C - the hard-ball stage. Watch the thermometer carefully, especially in the later stages of the sugar boiling. As the sugar gets to 122 C, immediately turn off the hob. Using oven gloves or a thick cloth to protect your fingers, take out the sugar thermometer and put it in the jug of water to cool down.

6. Pour the dissolved gelatine into the pan of syrup, stirring all the time with a wooden spoon. The syrup will bubble up a little, although not dangerously so. Stir until the mixture is well blended.

7. Switch the food mixer on low so that the egg whites carry on whisking. Very carefully pour the syrup on to the beating egg whites in a steady, gentle trickle - avoid pouring it on to the beaters or it will splash. You'll see the mixture turn creamy. After you've poured in all the syrup, leave the machine to carry on beating until the mixture turns really thick and bulky but is still pourable. If you lift up the beaters, a ribbon of marshmallow should remain on the surface for a few seconds before sinking back down in to the mix.

8. Pour the marshmallow into the prepared tin. Leave it to set in a cool place, though not the fridge - this will probably take an hour or two. You won't want to wait that long, obviously, but try and be patient.

9. Dust the chopping board with the rest of the cornflour and icing sugar mixture. Coat the butter knife in a little oil. Carefully ease the marshmallow out of the tin on to the board, helping it out where necessary with the butter knife. Make sure the surfaces of the marshmallow are entirely dusted with the icing sugar mixture - sift over extra icing sugar and cornflour, if necessary. Cut the marshmallow into squares, oiling and dusting the knife as it needs it.

Ok so not to reinforce any stereotype’s about the Irish. But what would paddy’s day be without a nice wee tipple so I can’t take credit for this one I found it on www.mybestcocktails.com

Green Star:

Ingredients :

2 oz. Bacardi

1 oz. Midori

1 oz. Orange Juice

 2 oz. 7UP

Method:

1. All in shaker 1/2 shaker of ice

 2.2 oz. Bacardi 151

 3.2 oz. 7UP

 4.1 oz. orange juice

5.1 oz. Midori

6. Not too much ice

http://mybestcocktails.com/recipe-197-Green-Star.html

Well enjoy the festivities on the 17^th and celebrate being Irish. If you’re unlucky enough not to be well get that stew and soda bread made and you can be at least an honorary Irish person for the day!

Lá Fhéile Pádraig Sona Daoibh!

Gibney’s Beef Ragu,Basil,Allspice,What’s in your Larder!, Seeding

Gibney’s Beef Ragu (the real deal like mama used to make)

Ingredients

2 kg: Stewing beef

Salt and freshly ground black pepper

extra virgin olive oil

4 sprigs rosemary

4 sprigs sage

3 small onions, peeled and cut in chunks

8 cloves garlic, smashed and chopped

1 big carrot, peeled and thickly sliced

3 celery stalks, thickly sliced

4 cups red wine (and 1 for yourself)

2 tins of peeled whole cherry or plum tomatoes

2 tablespoons fresh rosemary

2 tablespoons finely grated orange zest

1 cup freshly grated Parmigiano-Reggiano.

Method:

Chop all the vegetables and herbs.

Season beef chunks with salt and pepper to taste.

Put a heavy pot on the stove and add olive oil to cover the bottom thinly. Heat over a medium to high heat.

When oil is hot, add beef. Stir until beef is well browned on all sides. Do this in batches, if necessary, to ensure proper browning and to avoid sweating or steaming.

Brown very well; don't worry if the meat is looking dried out. That will be taken care of.

Add rosemary and sage sprigs, onion, garlic, carrot and celery.

Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.

Add wine and continue to simmer until liquid has reduced by half, about 15 minutes.

Add tomatoes and their juices.

use the slow cooker. Put everything in a slow cooker and cook on low for at least eight hours.

When ready to serve, using two forks, finely shred meat and vegetables. Discard herb stems and push through a colander to really make a fine sauce.

Taste and add salt and pepper to taste.

To serve, spoon beef ragù over pasta and garnish with fresh rosemary, orange zest and fresh shaved Parmesan

You have never tasted really Italian pasta until you make a ragù from scratch!

 

What’s in your Larder!

We will take a look into the contents of your larder and best ways to use them over the coming year to help us understand better what and why you should use in what kind of dishes.

Allspice

Allspice is the dried fruit of the Pimenta dioica plant. The fruit is picked when it is green and unripe and, traditionally, dried in the sun. When dry, the fruits are brown and resemble large brown peppercorns. The whole fruits have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use.

Allspice is one of the most important ingredients of Caribbean cuisine the best description is it combines the flavours of cinnamon, nutmeg, and cloves, so for me when I think Allspice I think BBQ sauce but equally Cake  so this pungent, strong, but warming spice is a must in any Larder!

Basil

Basil, originally from India is best known as a culinary herb prominently featured in Italian cuisine. There are many varieties of Ocimum basilicum, as well as several related species or species hybrids also called basil. The type used in Italian food is typically called sweet basil, as opposed to Thai basil (O. basilicum var. thyrsiflora), lemon basil (O. × citriodorum) and holy basil (Ocimum tenuiflorum), which are used in Asia. Basil is commonly used fresh in cooked recipes. the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell. In general, it is added at the last moment, as cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer. The dried herb also loses most of its flavour, and what little flavour remains, tastes very different, with a weak flavor, like hay.

Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. Its other main ingredients are olive oil, garlic, and pine nuts.

And it’s a great accompaniment to the classic tomatoes and mozzarella salad.

Ok over the next few weeks we can build up a, A – Zedoary of the herb and spice world to help us make some truly fantastic dishes.

SEEDING!

Time has come to get the seeds on the go. From now on for the next few months I will be planting my veg seeds in two week intervals. I like to plant them in trays with small individual cells to make it easy to transplant. So in go the beetroots, spinach, spring onions, peas, beans and many more. I will cover the tray with plastic for the first few weeks inside the glass house to give them a good start.

So with that done I start to think about my larder and what I have in it, what I need and the best way to use my favourite herbs, spices and condiments over the coming months so I decided to start a little weekly feature.

Ok I'm off I hope that I can cover all the most useful herbs and spices in the, what’s in your larder section each week if you have any favourites you would like to share please leave a comment !