Elderflower syrup.

Elderflower syrup can be produced very easily.  It tastes fantastic in champagne, and can be transformed into delicious soft drinks and desserts. As the flowers should not be washed , I advise you to pick them a few hours after a rain shower. Ensure the blossoms are free of insects. For about 4 liters of syrup you need:

Ingredients:

• 30 large elderflower's
• 2 liters of water
• 3 kg of sugar
• 100 g of citric acid (available in pharmacies) 

Method:

1. In a large sized pot bring the 2 liters of water to a boil and dissolve the 3 kilo of sugar in it. Allow the resulting stock syrup to cool completely
2. In the meantime cut the thick stems off the elderflowers
3. Place the elderflower's in a very clean, large non reactive bowl
4. Sprinkle the flowers with the citric acid
5. Pour the cold stock syrup over the flowers ensuring all are submerged.
6. Cover the bowl with clingfilm
7. Place the bowl in a refrigerator and allow to mature for 4 to 5 days, stirring once half the way.
8. Now strain the syrup through a very clean cloth and fill into empty spirit bottles.
9. Cap the bottle and store the syrup in a dark cold place, ideally in a fridge where it should last up to a year.  

                                                                                                                                     Enjoy!

Galway Bay’s Smoked Peppered Mackerel and Cream Cheese Pate accompanied by a Sweet Cucumber and Red Pepper Pickle

This dish is very simple to prepare and the sweet sour pickle compliments the smoky - saltines of the mackerel beautifully. The recipe makes 8 good size starter portions.

For the Pickle: 

The pickle should be made one day in advance and placed in a tightly covered container in a refrigerator.

Ingredients:
400g      cucumber not peeled cut into very thin strips
300g      roast red pepper from a jar cut into very thin strips   
100g      shallots peeled and cut into very thin strips

Method:

Place the above ingredients in a bowl 

Combine the ingredients below in a separate bowl and pour over the mix from above.

300g      sugar
1            level teaspoon of salt
200 ml   of white wine vinegar

For the Pate:

Ingredients:

500g    smocked peppered mackerel - skin and bones removed
150g    cream cheese
            lemon juice to taste
1          Small bunch of fresh herbs such as dill, chervil, chive finely chopped

Method:

With two forks brake up the mackerel and combine with the cheese into a smooth pate like consistency with  the fibre of the mackerel still showing. Add lemon juice to your liking. At last add the herbs and mix gently again until evenly distributed.

Serve as shown in the picture or place the pate in small ramekins with the pickle and some lettuce on the side. Home made soda bread or toasted sour-dough bread works very well with this dish. 

Wild Garlic Recipes

Wild Garlic Pesto

Ingredients:
200 g     Wild garlic (leaves 300-350 depending on size)
50 g       Pine nuts
50 g       Sunflower seeds
50 g       Pumpkin seeds
500 ml   Organic canola seed oil or a mildly flavoured extra virgin olive oil
100 g     Fresh parmesan or pecorino cheese very finely grated (if possible use a Microplane)
3            Garlic cloves
Freshly ground black pepper
Ground Sea salt,

Method:

1. Roast the nuts and seeds in a moderate oven until golden, than leave to cool completely. 
2. In the mean time wash the wild garlic leaves thoroughly and place in a salad spinner to remove as much water as possible. 
3. Now coarsely chop the leaves and the garlic cloves. 
4. Mix all the ingredients from stage 1 and 2 in a food processor or with a hand blender while adding the oil. 
5. Add the grated cheese and incorporate.
6. Adjust the seasoning with salt and pepper to your liking. 
7. Stored in dark preserving jars and kept in a refrigerator the pesto should last for one month.

Wild Garlic Soup

Ingredients:
1 small onion, peeled and diced
20 g butter
2 large potatoes, peeled and diced
750 ml chicken stock 

100 ml dry white wine
200ml cream
150 g crème fraîche
200 g wild garlic, finely chopped
100g parsley, finely chopped
salt
freshly ground black pepper
sugar


Method:

1. In a saucepan, melt the butter, add the diced onion and potatoes and sauté over a low heat for 2 minutes. 
2. Increase the heat, pour in the stock and the wine bringing everything to a light simmer. Continue on a low heat for 15 minutes or until the potatoes are done. 
3. Stir in the cream, crème fraîche, wild garlic and the parsley and purée the soup with a hand blender. Season to taste with salt, pepper and a pinch of sugar
4. Serve in warm soup bowls and garnished with croutons and/or crispy bacon lardons.

“Black Pudding and Smoked Knockanore Farmhouse Cheese Boudin served with an Apple and Tomato Chutney” 

(10 Portion)

This recipe is inspired by two Artisan products.

The Black Pudding comes form Mc Geoughs award winning butcher in Oughterard, Co. Galway and the Smoked Knockanore Farmhouse Cheese is a gold medal winner of the International Cheese Awards in 2007 with a pungent flavor.

The boudin another name for sausage is served with some lettuce and a chutney adapted from Darina Allen.

For the Chutney:

Ingredients:

• 125ml malt vinegar
• 110g brown sugar
• 75g sultanas
• 500g ripe red tomatoes, peeled and cut into 6 or 8 pieces
• 125g Bramley apples, peeled and chopped
• 100g onions, peeled and roughly chopped
• 1 red chilli, deseeded and chopped
• 10g of peeled root ginger, finely chopped
• salt and freshly ground black pepper

Method:

1.  Place the vinegar and sugar in a large saucepan and bring to the boil. Cook for three to four minutes   until the sugar has melted
2. Add the sultanas and cook until just reduce
3. Add all the other ingredients, bring to a simmer and continue cooking on a low heat for about 30 to 40 minutes, stirring gently and frequently
4. Leave the chutney with a chunky texture and not too cooked as that will cause it to be a puree. Cool the chutney and if you are able to wait, allow maturing for two to three weeks in the fridge

For the Boudin:

Ingredients:

• 250g artisan black pudding without casing, cubed and chilled
• 100g chicken fillet boneless, skinless, cubed and chilled
• 75 g artisan smoked pork sausage skinned, chopped and chilled
• 10g chopped thyme 
• 100ml Cream chilled
• Salt and pepper
• 75g Smoked Knockanore Cheese diced

Method:

1. Place the black pudding, chicken, smoked sausage and thyme in a chilled food processor.
2. Process the ingredients until they are smooth
3. Add the cream and blend again for a few seconds
4. Place the mixture in the stainless bowl and incorporate the diced cheese with your hand
5. Cut the bottom of a piping bag so you can shape the mixture to the desired width approximately 5.5cm and pipe onto cling film
6. Roll into a sausage, tightening both ends to achieve a perfect round shape closing the ends off by making a knot into the cling film
7. Now roll the same into tin foil tightening both ends again
8. Place the roll in a water bath at 80°C for 30 to 40 minutes until you achieve a core temperature of 76°C
9. Place the roll in an ice bath which will help keeping the round shape until fully chilled and refrigerate until needed

 To Assemble the Dish:

• Slice the boudin into 4cm high cylinders. 
• Heat a non-stick pan and fry the boudin cylinders in a little oil on all sides until golden brown and place in a preheated oven for about 5 minutes to thoroughly heat them.
• During this time toss some well washed lettuce or organic baby leafs in the French dressing and arrange the same on a lukewarm plate.
• Remove the boudin from the oven and place the cylinders on kitchen paper to remove excess grease before placing one on each plate.
• Serve with the chutney.                                                                                                               

                                                                                                                                              Enjoy!