Old Fashioned Black Forest Gateau Recipe

When I was about 12 years old, I started working weekends and summer in a bakery here in Donegal Town that was called the Oven Door. It was a great learning place for a young fella who liked to cook and bake, and under the tough but fair tutelage of master baker Patsy Margey, I eventually decided to become a chef!

Every Saturday morning in the bakery, one of my jobs was to make 24 Black Forest Gateaux (along with 24 square chocolate cakes, 24 round chocolate cakes, 24 square coffee cakes and 24 round coffee cakes!) The Black Forest was a great seller in the Oven Door cake shop and Patsy's version also had a biscuit layer, like a cheese cake base, on the bottom!

I thought about this stage of my life one day last week and as I hadn't seen a Black Forest Gateau for years, I suddenly decided to make one! The classic Black Forest was flavoured with Kirsch, which is a clear brandy traditionally made from double distillation of black Morello cherries.

You can use any Cherry Brandy or a non-alcoholic Cherry flavoured drink if you wish. I didn't make a biscuit base for this one. Maybe next time. You can make the chocolate cake the day before if you wish and keep it covered with a cloth until ready to assemble.

It is quite easy, so, here's the recipe and method for a Black Forest Gateaux:

The Cake:
6oz/150g Butter
6oz/150g Caster Sugar
1tsp Vanilla Extract
8oz/200g Plain Flour
3oz/75g Drinking Chocolate
4 Large Eggs
2 level tsp Baking Powder
A papered and greased 10"/25cm Cake Tin

The Filling:
50 ml Kirsch, Cherry Brandy, or Cherry Cordial
1x 425g tin of pitted Black Cherries
3 tablespoons Cornflour mixed in a little water

The Cream:
500ml Whipping Cream
50g Caster Sugar
Dash of Vanilla Extract

The Sides:
200g Grated Chocolate of your choice

Method:
1. Cream the Butter, Sugar and Vanilla essence together, until light and fluffy.
2. Slowly add the eggs to mixture while still beating (add a little flour with each egg if it looks like it is starting to curdle).  Mix together the rest of the flour with the drinking chocolate and baking powder and gently add this to the cake mixture.
3. Pour into the cake tin and Bake at 175*C Fan Oven for 35 minutes. Test the centre with a skewer.
4. Leave the cake in the tin to cool completely. Turn it out for preparation.

The Black Forest Gateaux:

1. Take 12 cherries out of the tin and leave aside for decoration.

2. Empty the rest of the tin of black cherries into a small pot. Add a dash of your Kirsch/Cherry Brandy and bring to the boil over a medium heat. Mix the cornflour into the water and add half of this to the hot cherry mix. This will thicken up the juice. Add a little more if you need, to get it to the consistence of a hot Jam mixture. Take it off the heat, pour into a cold bowl and leave in the fridge to cool down completely.

3. Whip 500ml cream together with 50g caster sugar and a dash of Vanilla Extract, until quite stiff.

4. Cut the cake into 3 even layers. Divide the remaining Kirsch/Cherry Brandy over the three layers of cake by sprinkling it equally over each. Then spread some Cream onto each cake layer.

5. Spoon half of the cooled Black Cherry mix onto the first layer of cake. Spread it evenly and place a second layer of cake on top of the first. Repeat with a spread of whipped cream and the other half of the black cherry mix. Top off with the third layer of chocolate cake.

6. Cover the complete cake with whipped cream (keeping some back for decorating the top) and use a scraper or spatula to smooth it off around the sides and the top.

7. Gently cover the sides of the cake with the grated chocolate. Work this quickly so that it doesn't start to melt and stick to your fingers. Tidy up your service plate around the edges of the cake.

8. Pipe or spoon 12 rosettes of cream around the edge of the gateau to portion it and pop the extra black cherries on top of each. Sprinkle some more grated chocolate into the centre of the cake to finish.

Now, see how long it will last!! Enjoy your Black Forest Gateau!

Zack.

Burren GEOfood On The Menu This May

Local food producers the length and breadth of The Burren in County Clare are being showcased in a series of GEOfood events taking place during May. The GEOfood initiative was led by Magma UNESCO Global Geopark in Norway since 2013 and has grown to include partners in UNESCO Global Geoparks throughout the world, including Burren and Cliffs of Moher UNESCO Global Geopark. 

GEOfood is a global brand that promotes food sourced and produced in UNESCO Global Geoparks. Twelve local producers have become members of the initiative since it was launched at the Slow Food Festival by the Burren and Cliffs of Moher UNESCO Global Geopark in 2022.

 

The events get underway on Saturday 20^th May when GEOfood member Cathleen Connole of Burren Fine Wine & Food hosts afternoon tea and a buffet of GEOfoods at her historic coach house, nestled in the hills of the Burren near Ballyvaughan. Members of the public are invited to sample a menu containing local cheeses, meats, chutneys, and preserves served with freshly made breads. The event forms part of Burren Ecotourism Network (BEN) Wellness Month, which features a variety of activities aimed at improving physical and mental health while providing an opportunity to experience the stunning Burren landscape.

 

On Sunday 21^st May, the Pavilion Community Hall in Lisdoonvarna will host a display of local GEOfood produce, while Carol Gleeson from the Burren & Cliffs of Moher UNESCO Global Geopark will expand on the plans for GEOfood and seafood producer Conor Graham from Flaggy Shore Oysters will talk about his oysters. The showcase is part of the Slow Food Festival, Ireland’s longest running food festival, which is organised by Slow Food Clare, the Burren Ecotourism Network and the Burren and the Geopark.

 

 

GEOfood will be promoted on national television on Wednesday 24^th May when RTÉ One’s Today Show broadcasts live from the newly upgraded Vandeleur Walled Garden in Kilrush. Among the businesses that will be displaying their produce for the television cameras on the day are Burren Premium Beef, Linnalla Ice Cream and Flaggy Shore Oysters, while celebrity chef Kevin Dundon will be cooking up a GEOfood dish back in studio.

 

Meanwhile, the local media spotlight will shine on the Geoparks’ GEOfood this Sunday 14^th May at 6.00pm when Clare FM’s documentary series Atlantic Tales with Pat Flynn features Geopark manager Carol Gleeson, Cathleen Connole, Donnacha Fahy of Celtic Salads and Siobhan Garvey of St. Tola Irish Goat Cheese.

 

“The main aim of the GEOfood programme is to provide a brand that emphasises the locality, freshness, seasonality and traditions of our local food and how the landscape and climate influences what we grow and produce. GEOfood also increases opportunities for local people and visitors to savour and appreciate quality local food” commented Geopark manager Carol Gleeson. “We are delighted to see a growing number of producers across the Burren getting involved with the Burren and Cliffs of Moher UNESCO Global Geopark GEOfood programme.”

GEOfood members include St. Tola Irish Goat Cheese (Inagh), Burren Fine Wine and Food Beetroot Chutney (Ballyvaughan), Flaggy Shore Oysters (New Quay), Burren Smokehouse Smoked Oysters (Lisdoonvarna), Burren Premium Beef (Boston), Burren Free Range Pork (Kilfenora), Linnalla Ice Cream (New Quay), and Wild Kitchen Elderflower Champagne & Haw Ketchup (Lahinch). Four new members have signed up to GEOfood in recent weeks, namely Burren Blossom Honey (Ballyvaughan), Celtic Salads (New Quay), Clare Jam Company (Doolin) and Savage Craic Fermented Foods (Corkscrew Hill).

“In the next year, we are looking to grow the GEOfood concept further to include restaurants and other food outlets and encourage them to use more locally sourced foods,” added Ms. Gleeson. “We hope to enthuse chefs, local people and visitors about the quality of food grown in the Burren and Cliffs of Moher UNESCO Global Geopark. Through GEOfood, we look forward to further strengthening local livelihoods and further enhancing the growing national and international reputation garnered by the Burren for its quality food produce.”

 

Visit www.burrengeopark.ie for more.

Zack

Chef Eunice Power to cook at the Blackwater Valley Opera Festival

 If you are looking a unique dining experience, the upcoming Blackwater Valley Opera Festival in Waterford and Cork has some beautiful fine dining options at the festival and the concerts. 

Chef Eunice Power returns to the Blackwater Valley Opera Festival this year, with fantastic pre-opera dinner menus for 2023 – The Macbeth Menu and The Macbeth Menu (Vegan), served in luxurious, stretch tents within the beautiful grounds of Lismore Castle.

People are also welcome to bring their own picnic before the concert, and book a spot in one of the outhouses at Dromore Yard with seats and chairs, so they can picnic in comfort. Limited seating so they will need to book in advance. 

Chef Eunice Power is one of Ireland's top catering specialists 

A selection of fine wines and champagne will be available from the bar. Any pre-paid orders made online will be served to them  – ready for their arrival and chilled as appropriate.

Dates and Prices: 

The Macbeth Menu by Eunice Power - 31 May, 2, 3, 4 June - Tickets €55- €75 Lismore Castle, Waterford.

Gourmet Table Picnics by Eamo & Ró - 31 May, 2, 3, 4 June - Tickets €55 Lismore Castle, Waterford.

Gourmet Table Picnics by Eamo & Ró - 1, 4, 5 June - Tickets €55 Dromore Yard, Aglish, Co. Waterford.

For more details and booking options see https://blackwatervalleyopera.ie/book-formal-dining/ 

Make Your Own Christmas Pudding and Whiskey Custard

Christmas pudding is also known as plum pudding because of the abundance of prunes in it! This rich tasty pudding is made of a mixture of fresh or dried fruit, nuts and suet (beef or mutton fat) and traditionally boiled or steamed. Vegetarian suet may also be used.

The pudding is dark and can be saturated with whiskey or brandy, dark beer, or other alcohols. They used to be boiled in a "pudding cloth," but today they are usually made in pudding bowls.

People have always stirred lucky charms into their Christmas pudding mixture for good luck, similar to those in Halloween Barmbracks. These charms included silver coins (for wealth), tiny silver wishbones (for good luck), a silver thimble (for thrift), a gold ring (for marriage) or an anchor (for safe harbour) and whoever got the lucky serving, would keep the charm!

Ready-made and cooked puddings are available in the shops but they will never compete with the pleasure that comes with making your own Christmas Pudding!

So, here's my easy to make Christmas Pudding recipe with a whiskey (or brandy) custard cream too!

My Ingredients:

125g ready-to-eat prunes, chopped

225g raisins

225g currants

225g sultanas

Grated rind and juice of 1 lemon

50g chopped almonds

1 cooking apple, peeled, cored and grated

1 medium carrot, peeled and grated

225g demerara sugar

225g suet (I use vegetable suet rather than beef suet)

125g fresh white breadcrumbs

125g plain flour

½ tsp ground cinnamon

½ tsp ground coriander

½ tsp freshly ground nutmeg

3 eggs

150ml Stout

1 tbsp black treacle

35ml Irish Whiskey

It sounds like a lot of work - but the Christmas Pudding is very easy to make!

My Method:

1. In a large bowl, mix all the dry ingredients together.

2. Whisk the eggs, stout, whiskey or brandy and black treacle together and stir into the mixture.

3. Cover and leave to stand overnight in a cool place.

4. Butter three x 600ml pudding bowls and put a circle of grease-proof paper in the base.

5. Pack the mixture into the bowls and smooth the top. Leave about 2.5 cm space to the top of the bowl.

6. Cut a double layer of grease-proof paper into a 30cm circle. Cover each pudding with the paper and tie with string around the edge. Tie another piece of string across the top of the pudding so that it can be easily lifted in and out of the pan.

7. Put the bowls into a heavy-based saucepan (placing an up-turned plate in the bottom of the pot first, to raise the pudding bowls off the bottom of the pot). Pour boiling water around the edge until it comes two-thirds of the way up the sides of the bowls. Cover with a lid and simmer for 3 hours. Top up the pot with boiling water to the starting level every hour.

8. Lift out the puddings after 3 hours and let them cool. Put on a new grease-proof or parchment cover and then cover tightly with foil.

9. Store in a cool dark place until Christmas. The puddings will keep for up to six months.

10. To serve cut into portion sizes and heat in a microwave, on full power, for 1 minute until piping hot. Warm two tablespoons of whiskey or brandy in a small saucepan. Set alight and carefully pour over the pudding. Serve with my flavoured custard cream (see recipe below).

Christmas Pudding with a Brandy Custard Cream!

Whiskey Custard Cream

This is a very simple and tasty Christmas cream that I prefer to serve with my Christmas Pudding more than anything else!..

Whip 250ml cream until it holds a figure eight shape and stir it into 250ml of cold custard. You can make this yourself or buy it pre-made. Pour in 35ml (one shot) of Irish Whiskey (or brandy) and add a pinch of grated nutmeg and stir until smooth.

This can also be served over warmed mince pies for a delightful change to the usual! Enjoy!

Zack

Follow me on Twitter at @IrishFoodGuide 

Kitchen of Hope Charity Cooking Fundraiser

A Kitchen of Hope is coming to Bray on the 7th November 2022. 

This is a charity event to raise money for Beaumount Hospital and The Royal Donnybrook  Hospital.  

These hospitals have saved the lives of both James Maguire, son of Kenny Maguire of Kenny Maguire Demos, (he's a nephew to Neven Maguire) and also Cathal Morahan, son of chef Rory Morahan. 

There is no such thing as a free lunch and both families are so thankful  for the positive result. It is time to give something back 

They are all bringing together a night of culinary magic to Colaiste Raithin, in  Ravenwell in Bray, County Wicklow.

Grainne Seoige is the MC for the evening with chefs Neven Maguire, Paul Kelly and Bray local, Charlo, with Greystones Simon Hudson (Sysco) and a few other special guest on the night.

Please support and join us.

Tickets are available picked €22.50 at https://www.eventbrite.ie/e/kitchen-of-hope-tickets-441469445997

Roast Leg of Irish Lamb with Fresh Mint Sauce, Roasted Vegetables and Champ Potatoes

The smell of roasting Spring Lamb, with garlic and rosemary, creates one of those food memories that can take your mind back to your childhood and make your mouth water at the thought of it!

Easter Sunday was always a big occasion in our house when I was growing up as Lent was finally over and we hadn't eaten a sweet thing for the last 40 days!

The history of the Easter Sunday Roast Lamb goes back to the biblical Passover of the Jewish people. A sacrificial lamb was roasted and eaten with unleavened bread and herbs in the hope that the angel of God would "pass over" their home and bring no harm. Christians often refer to Jesus as The Lamb of God and as religions merged, lamb became a traditional meat for Easter Sunday.




Here's my recipe for a delicious Roast Leg of Irish Lamb with fresh homemade mint sauce, roasted vegetables and champ potatoes with real roast gravy. If you make all this for any Sunday dinner, you'll certainly impress your guests!

Roast Leg of Irish Lamb 

1 Leg of Lamb - on the bone is better because the bone will add even more flavour as it cooks.
(2kg (4lb) weight will feed around 8 people)
6 cloves of fresh Garlic
1 bunch of fresh Rosemary
50g Butter
Freshly ground black pepper & Sea Salt

Pre-heat the oven to 180°C. Place the Leg of Lamb on a roasting tray.

Score the leg of lamb with a sharp knife making 5mm deep incisions through the skin and push the garlic cloves and sprigs of rosemary into the cuts in the meat. Rub the butter all over the leg and sprinkle liberally with freshly ground pepper and sea salt.

Cover in tin foil and cook the lamb for about 1 hour 20 minutes. Spoon the juices over the meat every half hour. 20 minutes per pound (½ kg) will give you a lovely pink medium-cooked meat - but adjust the timing to how you like your own meat cooked. Take the tin foil off for the last half hour to crisp up the skin.

When it's cooked, transfer the lamb to another tray and cover it with a clean dish cloth, to rest for about 10 minutes, before you cut it. This allows all the muscle to relax, keeps the juices from flowing out and the meat really juicy and tender.

Real Roast Gravy

To make the gravy, place the roasting tray on top of your stove over a moderate heat, use a scraper to lift all the tasty residues off the bottom of the tray and let the juices caramelise a little for about 1 minute. Add a pint of boiling water. Bring this back to the boil over the heat and let it reduce down by 30%. Sprinkle a little flour on to the tray and whisk it in to the juices. Let it bubble away for another minute and this will thicken up the gravy. You can add a drop of Browning, if you wish. Strain the gravy into a warm serving jug.

Fresh Mint Sauce

50g  finely chopped fresh Mint
2 tablespoons white Sugar
2 tablespoons Vinegar
75ml Water
3 tbsp freshly squeezed Lemon juice

Combine the water, sugar, vinegar & lemon juice in a small pot and bring back to the boil. Boil for 1 minute until the liquid thickens slightly and then add the chopped mint. Turn off the heat, let it sit for 10 minutes. Pour it into a serving jar and refrigerate until required.

Roasted Mixed Vegetables

400g each of carrots, parsnip, turnip, sweet potato - peeled and chopped into chunks
2 red onions, peeled and cut into eight
Olive oil
Honey
Sea Salt and freshly-ground black Pepper

Put the vegetables in a large bowl and drizzle with olive oil and a little Honey. Season with sea salt and pepper and toss about to coat them. Transfer them to a roasting tin and spread out into a single layer. Cook for about 30 minutes, or until cooked. (You can use whatever vegetable you prefer!)

Irish Champ Potatoes

Simply add some chopped scallions, salt, a little white pepper and some real butter to well mashed potatoes, to make Champ Potatoes and serve it piping hot, with your Roast Lamb!


Enjoy & Have a Peaceful and Happy Easter!
Zack

5 ways to incorporate Guinness into your restaurant this St Patrick's Day

Guinness is considered to be perhaps Ireland's finest export, and it's easy to see why. It's delicious, easy to drink, plus it looks great too. But Guinness is also rich in iron as well as folate, fibre, and ferulic acid — especially compared to most other beers. So, having a pint of Guinness on St Patrick's day is a tradition worth keeping alive.

If you're looking to offer your customers something new this year as an alternative to the traditional pint, Alliance Online Ireland Catering & Hospitality Supplies, have put together five creative ways the hospitality industry can use Guinness this St Patrick's Day.

1. Bake with it

Why not add a black stuff twist to your dessert menu? Incorporating Guinness into the batter can add a lovely depth and richness to chocolate cakes or puddings. But, if it's a savoury aspect you'd like to add to your menu, try Guinness bread! Beer already contains yeast, so you don't need to add any of your own, just a bit of baking powder. And, if you add a good amount of sharp cheddar too, you'll end up with a deliciously beery cheesy loaf. Perfect for dunking in hearty stews or elevating your sandwich offering.

2. Make a sauce with it

Guinness' unique flavour means it can be used to make amazing sauces for all kinds of meals. Steak and Guinness stews, for example, will be richer and have a darker taste than if you used a lighter ale. But the stout can also add a wonderful, caramelised flavour to BBQ sauce that would be perfect for sticky ribs, burgers, hunters' chicken, and countless other dishes. The best part? You only need to add about one cup of Guinness (or around half a can) to your favourite BBQ sauce recipe, so it's a cost-effective way to add that extra bit of flavour.

3. Roast your potatoes in it

Crisp, perfectly roasted potatoes are arguably the most delicious component of any roast dinner. But you can take your spuds to the next level and impress your diners and give them a St Patrick's Day twist by cooking them in Guinness! Use Guinness and vegetable stock instead of water to parboil your choice of potatoes, we recommend Maris Piper, and roast in hot vegetable oil for the ultimate comfort food. Serve with your usual carvery and lashings of homemade gravy to treat your guests. 

4. Infuse your 'mac and cheese' with it

Elevate your standard mac and cheese recipe with a generous splash of Guinness in the cheese sauce. Whether as a main meal or a side dish, the hint of bitter earthiness from the Guinness adds to the complexity of flavours and allows the dish to feel altogether more grown up. Combine with a mature cheddar and Dijon mustard for a kick!

5. Use it to clean with

Don't worry if your Guinness is out of date due to the numerous lockdowns, you can easily repurpose the waste to help with the cleaning up! The acidity of Guinness means that it can be a great cleaner for pots and pans that may have been charred or used for stews — simply leave them to soak and the beer will do the rest. 

"The countdown to St Patrick's Day is on and after two years of restrictions we can officially celebrate in style this year and enjoy a Guinness or two! And, there's plenty more things you can do with this wonderful beer than just drink it, including infusing traditional dishes and cleaning tarnished pots!

The nutritious properties of the world's favourite stout mean that merely drinking it almost seems like a waste. So, if you wanted to raise the bar on your Guinness offering this year or you're just looking to try something new for your customers, give one of these alternative uses a go."

- John Girvan, Manager at Alliance Online