Well Happy Friday everyone, I hope you are all geared up for the weekend ready to relax and unwind. This was an exciting week for me with the first episode of Lords & Ladles hitting the airways on RTE1 Sundays at 6.30pm. I was so pleased to get a chance to work with amazing Irish Chefs Derry Clarke and Paul Flynn on this wonderful programme. If you would like to try you hand at some of these very unique dishes you can click here for a full list of recipes. Recipes
This week we were at the majestic, awe inspiring Birr Castle, home of the Earl of Rosse. It was just a stunning place to work and I am really delighted about all the Irish history I am picking up, I might even offer to do the children’s history homework :-)… or maybe not.
I feel this particular TV series is very special because it gives viewers a unique insight into the dining habits of the people of the period, how they thought about food along with how they prepared and presented it. It is also very entertaining to see myself and the lads get to grips with some very challenging tasks. his video is a reminder to all those who might have missed last weeks episode. It is my very unique gatherer task that was way out of my comfort zone but I just had to get stuck in for the good of the team. I promise that any of my lovely guests that come to Ballyknocken Cookery School will not have to skin their own rabbits !!
So for other recipe news, I would like to give you all a gorgeous, healthy summer recipe that will appeal to everyone. It is perfect all those who love the idea of having a plate bursting with flavour colour and goodness on the table. This recipe can be used for special dietary requirements, for vegetarians and for all those fitness enthusiasts who like to add such ingredients perhaps, as power packed quinoa to an existing recipe. The recipe is for gorgeous Chargrilled Summer Vegtables with Chilli Basil Dressing.
It is so versatile,a perfect meal on its own or you can add chicken, fish or meat if you so wish. Doesn’t it look so good for you !!!
On a final note we are just about to teach our all new Smoking & Summer BBQ class too here at the school so that is pretty exciting for us, so please be sure to sign up for one of the classes if being king or queen of the BBQ is your goal this summer season. !
CHARGRILLED SUMMER VEGETABLES WITH CHILLI BASIL DRESSING
VERDURE GRIGLIATE CON SALSA PICCANTE E BASILICO / SERVES 4-6
IT ISN’T A TYPING ERROR IN THE RECIPE BELOW, THERE REALLY IS WHITE WINE IN THE DRESSING. YUM!
8-12 cherry tomatoes
6 small shallots, peeled and halved
2 courgettes, chopped into wedges
2 aubergines, sliced
1 red pepper, sliced
1 yellow pepper, sliced
3 rosemary sprigs
salt and freshly ground black pepper
For the dressing:
150ml extra virgin olive oil
100ml white wine
12 basil leaves, torn, plus whole leaves to garnish
2 garlic cloves, finely sliced
1/2 red chilli, finely chopped
salt and freshly ground black pepper
1 Combine all the ingredients for the dressing in a jar with a lid and shake to combine.
2 Place all the vegetables and the rosemary sprigs in a roasting pan. Pour over most of the dressing, retaining one-third for later, and allow to marinate for 1 hour, turning the vegetables occasionally.
3 Preheat the BBQ to a medium heat.
4 Drain the vegetables, place on the BBQ and chargrill on both sides, turning from time to time and brushing with the marinade.
5 When cooked through, season to taste, then place on a serving platter and drizzle with the remaining dressing. Garnish with the whole basil leaves.
KEEPING IT LOCAL: I HAVE ALSO SERVED THIS AS PART OF AN ANTIPASTO PLATTER WITH JACK MCCARTHY’S SLIABH LUACHRA AIR-DRIED BEEF AND LOTS OF CRUSTY BREAD.