Taste of Cavan #tasteofcavan #Cavan #discoverireland #thisiscavan 

Tasty bit of Cavan. Image copyright Julie Corcoran.


Each year the Taste of Cavan grows just that little bit tastier; filling three indoor arenas at the Cavan Equestrian Centre just off the N3. 

But come early, the huge free carpark fills quickly and with enough to interest the whole family for a full day, very few cars leave before late afternoon. 

Taste of Cavan, 12th & 13th August 2016.

Chicken Cornflake Bake

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This chicken bake was inspired by visits Poppies in Enniskerry, Co. Wicklow. Apparently it’s their most popular chicken dish and once you taste it you’ll know why.

Cover chicken thighs or whatever pieces you have on the bone (essential for flavour) into a big pot and cover with milk. Add a bay leaf, 5 whole peppercorns and half an onion.
Bring to boil and cook til chicken is cooked.

In a separate pan sweat onions and celery then add 3 tablespoons of flour.
Add milk from cooked chicken til you get a nice sauce. Add flaked almonds and chicken pieces and put in an oven dish. Cover with crushed corn flakes, bake til piping hot.

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Tunisian Orange Cake

anchovism

Let’s celebrate the Tunisian uprising with this delightful cake… even good old Ali would enjoy it…

Undoubtedly one of my favourite cakes.

Orange syrup, together with the spongy and wet texture of this dessert masterpiece make it absolutely irresistible…

This orange delight is praised by Darina Allen of the Ballymaloe Cookery Book (from which the following recipe is taken) for keeping ‘for not just days but weeks’. Personally this has never been a quality I have striven for in baking, preferring to consume sweet treats in the most efficient way possible.

Line the base of a round 20cm wide, 5cm deep cake tin with greaseproof paper. Grease and flour the tin.

Mix 50g stale white breadcrumbs with 200g caster sugar, 100g ground almonds and one and a half teaspoons baking powder. Whisk 200ml sunflower oil with four eggs, pour into the dry ingredients and mix well.

Add the zest…

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From to Starter to Delish

After nearly week of tending to my freaky little yeast farm…….Image

my ever multiplying microbes survived and contributed to this yummy wheat leaven country loaf.

I left the dough to prove in a basket lined with a new/dry dish cloth as there is not a hope of getting proper proving baskets where I live and with a maxed out visa denying any internet indulgences, I had to be resourceful.

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Sourdough Starters

Something I’ve always wanted to try………Image

Sourdough Starters…..one made from Rye Flour, the other from Stoneground Wholemeal. No fancy stuff just flour and warm water added every day for four days now. If it’s a success I will be making yummy sourdough bread…..if not I will be back to making scones (Please Note: There is nothing wrong with scones!)

The yeast is creating CO2 bubbles and kids think it’s gross….so far so good!

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Fav Bread Recipe this week

Follow the link for my obsession this week, Milk bread recipes

The best way to guarantee something edible when trying out recipes….. is to keep trying out recipes!

If something doesn’t work, try it again, or find a food writer whose recipes work for you. This week I ripped out and stuck Dan Lepard’s Milk bread recipe from the guardian magazine to my fridge and have tried out the variations and the bread is yummy. Click on the link above. I’ve also included pics here of the prove.

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