Celebrating dishes influenced by the wonderful flavours of the “Garden County”, County Wicklow, is an honour for me. We are blessed to live in such a beautiful county, with produce in abundance and producers who are passionate about their food!
In these episodes on recipe.tv, we got to meet so many interesting people who are bringing great ingredients to the table and we get to show off this beautiful area too
Here are my recipes from Recipe.tv “A Taste of Ireland at Ballyknocken Cookery School”
I hope you enjoy them.
Catherine
Braised Shoulder of Lamb in a Red Wine and Bean Sauce
Serves 6
1.2kg / 2½ lb shoulder of lamb, trimmed, boned and tied
3 large garlic cloves, cut into quarters
12 very small sprigs of rosemary
100g / 3½ oz smoked pancetta, diced
1 onion, finely diced
3 carrots, finely diced
3 celery stalks, finely diced
1 leek, finely diced
150ml / 5 fl oz red wine
300ml /10fl oz lamb stock
400g / 14 oz tinned chopped tomatoes
3 sprigs of fresh thyme
2 bay leaves
400g / 14 oz cooked cannellini beans, rinsed and drained
Salt and freshly ground black pepper
Extra virgin olive oil
Heat the oil in a large frying pan and brown the lamb on all sides. Remove from the pan and leave to stand until it is cool enough to handle.
When the lamb is cool, make 12 deep incisions into the meat, push a piece of garlic and rosemary into each incision.
Heat a little olive oil in a casserole over a medium heat, add the pancetta and onion and sauté for 5 minutes, stirring from time to time. Add the carrots, celery and leek to the casserole and cook for a further 10 minutes until softened. Stir in the red wine, add the stock and chopped tomatoes and season with salt and fresh ground black pepper.
Add the thyme sprigs and bay leaves. Return the lamb to the casserole, cover with the lid and simmer over a low heat for 1 ½ hours, until the lamb is cooked and tender, checking from time to time. Using tongs, turn the lamb half way through the cooking time.
When cooked remove the lamb from the casserole using slotted spoons, cover with foil and keep warm to rest for 10 minutes.
Stir the beans into the vegetable mixture and warm through. Remove the string from the lamb and carve the meat into thick slices. Remove the thyme sprigs and bay leaves from the vegetable and bean mixture and carefully skim off any fat from the surface.
To serve, spoon the vegetables onto warmed serving plates and arrange the sliced lamb on top.
Roasted Pumpkin with Shallots, Rosemary and Orange
Serves 6
1 small pumpkin
8 shallots, peeled and halved
6 garlic cloves, peeled but left whole
1 orange, halved crossways and juiced
4 tbsp extra virgin olive oil
2 large sprigs of rosemary
A generous handful of rainbow chard or even kale, roughly chopped
Salt and freshly ground black pepper
Preheat the oven to 200°C/ 400F.
Cut the pumpkin in half, scoop out the seeds with a metal spoon and discard. Cut the pumpkin into wedges, leaving the skin on.
Place the pumpkin, shallots and garlic cloves into a large roasting tray. Squeeze over the orange juice and put the squeezed orange halves into the roasting tray with the vegetables. Drizzle with the olive oil and put the rosemary sprigs on top. Add salt and pepper and roast for 30 minutes.
Add the rainbow chard or kale, toss and return the pan to the oven for a further 15 minutes, until the vegetables are tender and slightly caramelised.
Guinness Chocolate Cake
Serves 10 to 12
120g / 4 oz softened butter
120g / 4 oz soft brown sugar
3 eggs
200g / 7 oz plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
60g / 2 oz cocoa powder
Pinch of salt
200ml / 7 oz Guinness (you may need a little more)
For the buttercream
200g / 7 oz butter
400g / 14 oz sifted icing sugar
½ tsp vanilla extract
50g / 2 oz fresh raspberries, to decorate
Edible flowers, (optional)
To prepare the cake, preheat the oven to 320F/ 160C/ gas 4. Line an 8 inch round cake tin with parchment.
Cream the butter and sugar together until soft and fluffy in a mixer.
Whisk in the eggs.
Sift the flour, baking powder, bicarbonate of soda, cocoa and a pinch of salt into a bowl.
Add the flour into the egg mixture and mix until smooth and creamy.
Slowly add enough Guinness, mixing well.
Transfer the mixture into the prepared cake tin and place into the preheated oven and bake for about 30 to 35 minutes until well risen and firm on top. Insert a skewer and if it comes out clean, the cake is done.
Leave in the tin to cool for 15 minutes.
Turn cake out onto cooling rack to cool completely before decorating.
To make the buttercream, place the butter, icing and vanilla extract into a bowl and whisk until light and fluffy.
Place the cake on a plate or cake stand and using a palette knife, cover the top of the cake with the buttercream.
To decorate, arrange the raspberries on top. If you are using the edible flowers, arrange them as well.
Barm Brack
1 square cake
350ml / 12fl oz cold Irish breakfast tea
540g / 19 oz sultanas
275g / 9½ oz sugar
275g / 9½ oz butter
400g / 14 oz self-raising flour
1 tsp mixed spice
3 to 4 beaten eggs
Chopped nuts and glacé cherries (optional)
Preheat the oven to 320F /160°C/gas 4. Line a 9 inch square cake tin with greased parchment paper. Wrap trinkets such as coins and rings in parchment paper (as tightly and neatly as possible).
Place the tea, fruit, sugar and butter in a saucepan and bring to the boil. Boil for 6 minutes. Remove from the heat and allow to cool.
Sieve the flour and mixed spice into a large bowl.
When the boiled mixture has cooled, pour into the flour and mix well. Add the beaten eggs and mix well again. Pour into the prepared cake tin. Push the wrapped trinkets into the cake mixture (i.e. below the surface, so there is no trace of them when the cake is cooked).
Bake for approximately 1½ hours.
Insert a skewer into the cake to check that it is cooked – if it comes out clean, the cake is ready.
Leave in the cake tin to cool for 20 minutes before removing it onto a cooling rack.
Orange Radicchio Cupcakes with White Chocolate Frosting
Makes 12
For the cupcakes
60g /2oz radicchio leaves, trimmed
100g / 3½ oz butter, softened, plus extra for greasing
200g/ 7oz caster sugar
4 eggs
zest and juice of 1 orange
pinch of nutmeg
180g / 6¼ oz plain flour, sifted
4 tbsp semolina flour, plus extra for dusting
2 tsp baking powder
1 small carrot, peeled and grated
For the frosting
50g / 1¾ oz white chocolate, chopped
100g / 3½oz icing sugar
50g / 1¾ oz butter, softened
Orange zest, to decorate
Edible flowers, to decorate
Radicchio, finely shredded, to decorate
Preheat the oven to 320F/fan 160°C/gas 4. Line a muffin tray with cupcake cases.
For the cupcakes, place the radicchio leaves in a steamer for 2 minutes to wilt. Using tongs, transfer them into cold water and then place on some kitchen paper. Pat dry and shred finely.
Cream the sugar and butter together until pale and light. Add the eggs, one at a time, then stir in the orange zest and juice and a pinch of nutmeg. Mix well. Fold in the flours and baking powder, then carefully fold in the chopped radicchio and grated carrot.
Spoon the batter into the cupcake cases and bake for about 16 to 18 minutes, until golden and test by inserting a skewer into the centre and if it comes out clean, the cupcakes are done. Transfer them to a cooling rack and allow to cool completely before decorating.
For the frosting, melt the chocolate in a bowl set over a saucepan of simmering water. Remove from the heat and let the chocolate cool slightly before gradually whisking in the icing sugar and butter. Whisk until fluffy. Spoon into a piping bag with a star nozzle fitted and pipe over the top of the cupcakes or spread the frosting over the top with a palette knife. Arrange some shredded radicchio leaves, orange zest and edible flowers on top to decorate.
Swirl Cookies with raspberry or pomegranate and lemon buttercream
Makes about 20 cookies depending on the size
For the cookies
220g /7oz golden caster sugar
180g / 6½ oz soft butter
1 tsp vanilla extract
1 egg
350g / 12½ plain flour, sifted
2 to 3 tbsp of milk
4 tbsp cocoa powder, sifted
For the filling
100g 3½ oz butter, softened
220g / 7oz icing sugar
1 lemon, juice and zest
100g / 3½ oz raspberries
4 tbsp pomegranate seeds
Icing sugar, to dust
Cream the sugar, butter and vanilla extract with a wooden spoon until light and creamy.
Add the egg.
Carefully fold in the flour and enough milk to form a soft cookie dough.
Divide the dough into 2 and mix the cocoa powder into one half of the biscuit dough.
Wrap the dough separately in plastic wrap and place in the fridge for 30 minutes.
Roll out the two rectangle pieces 10 inch x 8 inch of dough separately on a floured surface to a similar shape.
Place the cocoa piece of dough on top of the vanilla one.
Roll the dough firmly into a swissroll shape. Cover with plastic wrap and place in the fridge for 20 minutes.
Preheat the oven to 320F/fan 160°C/gas 4. Line 2 baking sheets with parchment.
Using a knife, slice down ½ inch discs, place these on the lined tray and bake for 16 minutes until very lightly golden and cooked.
Allow to cool on the parchment for 10 minutes and then transfer onto a cooling rack before sandwiching together.
To prepare the filling, place the butter, icing sugar, lemon juice and zest into a mixer and whisk until light and fluffy.
Spoon into a piping bag and pipe 3 rosettes onto half the biscuits, place raspberries in between and then sprinkle over some pomegranate seeds, place the plain cookies on top and sandwich together lightly. Dust the tops with icing sugar.
Raspberry Sparkle
Makes 1
To make the vanilla sugar (makes about 150ml/ 5 fl oz)
100g / 3½ oz caster sugar
1 vanilla pod
120ml / 4 fl oz water
For the co*cktail
60ml / 2 fl oz gin
3 tbsp vanilla syrup
Mint or lemon balm sprigs
A few Raspberries, to decorate
Ice, for the glasses
Indian Tonic water, to top up
To make the vanilla syrup, combine all the ingredients in a medium size saucepan over a high heat and bring to the boil, reduce the temperature and simmer on a low heat for about 8 to 10 until a light syrup forms. Remove from the heat and leave to cool completely before using. Remove the vanilla pod once cold and pour into a sterile glass bottle. You will need a funnel.
This will keep in your fridge for 2 to 3 weeks.
To make the co*cktail, frost the glass, by brushing the rim of a glass with water and then dipping the edge in some caster sugar – leave it to set.
Add some ice to the glass, pour over the gin, then add the vanilla syrup.
Add the sprigs of mint and a few raspberries.
Top up with Indian Tonic water.
Wicklow Beef Salad
Serves 4
1 tbsp rapeseed oil
2 tsp chopped rosemary
1 tbsp chopped thyme
1 tbsp chopped parsley
200g / 7 oz fillet of beef
150g / 5 oz of your favourite garden lettuce leaves, washed and torn
3 medium beetroots, sliced into wedges
3 oranges, peeled, sliced, cut in half
100g / 3½ oz Cashel Blue cheese, crumbled
Handful flat leafed parsley sprigs
For the dressing
70g / 2½ oz crème fraiche
1 lemon, juice only
½ orange, zest only
½ tsp paprika
2 tsp chopped chives
Salt and freshly ground black pepper
For the beef, brush the fillet with some oil. Combine chopped rosemary, thyme and parsley together, pat this onto the sirloin. Set aside on a plate in the fridge.
To make the dressing, add the crème fraiche, lemon juice and orange zest to a bowl and stir well. Mix in the paprika and chives. Check the seasoning and adjust with salt and freshly ground black pepper. Set aside.
To cook the fillet, heat a non-stick frying pan over a medium to high heat, add a little oil.
Lightly pat dry the beef and place in the hot pan. Sear for about 5 minutes on one side before turning over and searing the other side until caramelised and cooked to how you like your beef fillet. Season with a little salt and freshly ground black pepper, remove from the pan and leave to “rest” covered with foil in the warmer for 7 minutes before slicing at an angle.
To assemble, place the lettuce leaves on a large platter, arrange the beetroot wedges, slices of beef and orange slices around. Crumble the Cashel blue cheese over the top and scatter some parsley sprigs over.
Spoon over the creamy dressing and serve immediately.
Buttermilk Pannacotta with Rosemary Plum Compote and Lemon Cookies
Makes 6 small desserts but it depends on the glasses chosen
For the topping
100g / 3½ oz blackberries
6 plums, pitted and sliced
1 star anise
100g / 3½ oz caster sugar
1 cinnamon stick
1 piece of orange peel
50ml / 1¾ fl oz orange, juice
For the pannacotta
400ml / 13½ fl oz cream
100g / 3½ oz caster sugar
2½ gelatine sheets (soaked in 120ml / 4 fl oz cold water)
½ tsp vanilla extract
300ml / 10 fl oz buttermilk
For the cookies
120g / 4¼ oz plain flour
4 tbsp caster sugar
80g / 3 oz softened butter
2 tbsp ground almonds
1 lemon, zest only
2 tsp very finely chopped rosemary
3 to 4 tbsp water
Small sweet geranium leaves, to decorate
To prepare the compote, place the fruit, sugar, star anise and cinnamon, orange peel with the orange juice in a medium size saucepan and bring to the boil, reduce the heat to low and simmer for 6 to 7 minutes until the plums are cooked. Set aside to cool completely.
To make the pannacotta, pour the cream into a saucepan and warm over a medium heat.
Place the gelatine sheets into the cold water and soak for about 2 minutes until they have softened.
Squeeze the excess water out of the gelatine and place it into the warm cream, stir well until dissolved.
Stir in the vanilla extract and the buttermilk.
Pour the pannacotta through a sieve into a jug.
Pour into pretty glasses and place on a tray, and place into the fridge to set. This will take at least 4 hours.
To make the cookies, preheat the oven to 320F/fan 160C/gas 4. Line 2 baking trays with parchment paper.
Place the flour into a bowl and rub in the butter to resemble fine breadcrumbs. Add the sugar, ground almonds, chopped rosemary and lemon zest and enough cold water to form a dough. Wrap up and place in the fridge for at least 30 minutes.
Roll the dough out very thinly, using a cutter, shape cookies and place onto the parchment lined baking trays.
Bake for about 12 to 15 minutes depending on the size of the cookies. When cooked, leave to set on the tray for about 10 minutes before moving them to a cooling rack.
Once completely cold, place them in a sealed container to keep fresh.
To serve, place each dessert on a plate, spoon over some compote and serve with a cookie on the side or one on top of the pannacotta. Decorate with sweet geranium leaves and serve immediately.
Irish Cheese Board
Haw Fruit and Plum Chutney
Makes about 300g
1 cooking apple, peeled, cored and chopped
1 large onion, finely chopped
2 tbsp grated fresh ginger
2 sprigs rosemary, finely chopped
1 tsp salt
100g / 3½ oz caster sugar
100ml / 3½ fl oz white wine vinegar
300g / 10½ oz haws
300g / 10 ½ oz plums, pitted and sliced
Combine all the ingredients, except the haws and plums, in a large saucepan and bring to the boil. Reduce the heat and simmer, uncovered, stirring occasionally with a wooden spoon. Continue to cook for 15 minutes, giving it a stir every 5 minutes, until the mixture is syrupy. Add the fruit and cook for further 10 minutes, stirring occasionally.
Pour into sterilised, clean jars, seal and label.
Roasted Chestnuts
Preheat the oven to 190C/fan 170C/gas 5.
To prepare the chestnuts, make a slit with a sharp knife into each chestnut. Place then on a roasting tray in the oven for 30 minutes. Once they have split, leave to cool slightly and then
peel the outer shell off.
For the Baked Cheese
200g round local camembert, not too ripe
5 sprig of thyme
3 tbsp dried cranberries
1 orange, zest only
1 tbsp honey
Sprigs of rosemary or thyme, to garnish
Preheat the oven to 375F /fan 170C/gas 5.
Line a baking tray with parchment.
Place the camembert round on a lined baking tray.
Make small incissions and stuff with the thyme sprigs.
Bake for about 8 minutes or until it begins to melt on the base.
To serve, using a lifter place the camembert cheese onto a board and drizzle the honey over.
Decorate with sprigs of rosemary or thyme. Serve with biscuits.
Rosemary Biscuits
Makes about 15 depending on size
150g / 5¼ oz plain flour
½ tsp salt
½ tsp paprika
80g / 3 oz softened butter
2 tsp very finely chopped rosemary
2 tbsp sesame seeds
3 to 4 tbsp water
To make the biscuits, preheat the oven to 350F/fan 160C/gas 4. Line 2 baking trays with parchment paper.
Place the flour, salt and paprika into a bowl and rub in the butter to resemble fine breadcrumbs.
Add the chopped rosemary, sesame seeds and enough cold water to form a dough. Wrap up and place in the fridge for at least 30 minutes.
Roll the dough out very thinly, using a cutter, shape biscuits and place onto the parchment lined baking trays.
Bake for about 15 minutes depending on the size of the biscuits. When cooked, leave to set on the tray for about 10 minutes before moving them to a cooling rack to cool completely.
Store them in an airtight container until ready to use.
Colcannon Style Potato Cakes
Makes 8 depending on the size of the cutter
for the potato cakes
700g / 1½ lb peeled potatoes, diced small
60g / 2 oz butter
60ml / 20 fl oz milk for mixing (may need more if mixture is too dense as it depends on the potatoes available each season)
200g / 7oz plain flour
1 egg, beaten
1 tbsp / 15 ml chopped chives
1 tbsp / 15 ml chopped parsley
50g finely shredded cabbage
70g streaky bacon, cooked and diced small
Salt & freshly ground black pepper
Olive oil & butter for frying
For the potato cakes, steam the potatoes and press through a ricer. Add the butter, milk, salt and freshly ground black pepper and mix well.
Fold in the plain flour and add the beaten egg, the chives, parsley and shredded cabbage.
Add the cooked bacon.
Pat / roll out the potato mixture, dust a cutter with flour and cut out shapes.
In a frying pan, melt the butter and add the oil, sauté the cakes gently on both sides until golden brown.
To serve, arrange on a large platter with the venison sausages and blackberry dressing.
Curried Mussel Soup
Serves 4
For the broth
1kg / 2.2 lbs fresh mussels
2 tbsp butter
1 medium onion, finely diced
2 garlic cloves, crushed
1 medium red chilli, deseeded and finely diced
½ fennel bulb, finely sliced
100ml / 3 fl oz dry white wine
400ml / 13½ fl oz vegetable stock
For the Soup
3 tbsp butter
4 tbsp flour
1 tsp Madras curry powder
400ml / 13½ fl oz vegetable stock
4 tbsp sherry
200ml / 6 fl oz double cream
Salt and freshly ground black pepper
For the topping
1 medium carrot, peeled and finely diced
½ fennel bulb, finely diced
½ celery stick, finely diced
2 tsp chopped parsley
4 tbsp sour cream, to garnish
To make the broth, first clean the mussels by scrubbing or scraping the shells under cold running water to remove seaweed, barnacles and mud. Pull away any ‘beards’ hanging from the mussels. Then, drain them and discard any that are cracked or have opened. Melt the butter in a large saucepan over a medium to high heat. Add the onion, garlic and chilli and sauté for 4 to 5 minutes. Add the fennel and simmer for a further 2 minutes. Pour in the white wine and bring to the boil. Stir in the vegetable stock and bring to the boil again before adding the mussels.
Cover with a tight-fitting lid and cook for 2 to 3 minutes, shaking the saucepan occasionally, until the mussels are open. Strain the mussels, keeping the broth. Scoop the mussels out of their shells and place in a bowl. Discard any that remain closed.
To make the soup, put the butter, flour and curry powder into a large saucepan over a medium heat and stir well before adding the vegetable stock and the mussel broth. Keep stirring until it thickens slightly. Add the sherry and cream and stir well. Return the mussels to the saucepan and heat through.
Check the seasoning, adding salt and a little freshly ground black pepper to taste.
To prepare the topping, combine all the ingredients.
To serve, ladle the soup into warm bowls. Top with the finely chopped vegetables and garnish with a little sour cream.
Lettuce Beef Wraps
Serves 4
2 garlic cloves, finely chopped
2cm fresh ginger, grated
¼ tsp Chinese five spice powder
300g / 10½ oz sirloin of beef, sliced in fine strips
1 red chilli, finely chopped
2 tbsp soy
1 tbsp sherry
5 large mint leaves, finely chopped
1 tbsp chopped parsley
A little sesame oil and some rapeseed oil
2 carrots, sliced into ribbons
Bean sprouts, to garnish
Gem lettuce, to serve
To marinade, mix the garlic, ginger and Chinese five spice powder with the beef strips and leave to marinade for 10 minutes.
To prepare the beef, heat a wok and add a little sesame and rapeseed oil.
Add the beef strips, the chilli, soy and sherry and toss until cooked.
Stir in the mint and parsley.
To serve, place the lettuce leaves on a large plate and spoon the hot beef strip into the leaves, garnish with carrot ribbons and bean sprouts and serve immediately.
Individual Apple and Blueberry Trifles
Makes 7 to 8 depending on the size of the glasses
200g / 7 oz vanilla sponge cake, thinly sliced
For the caramel
200g / 7 oz caster sugar
300ml / 10 fl oz cream
For the apples
4 large apples, your favourites, peeled and sliced into thin wedges
60g / 2 oz caster sugar
½ tsp cinnamon
150ml / 5 fl oz water
100g / 3½ oz blueberries
For the cream
200g / 7 oz mascarpone
200ml / 6¾ fl oz cream
60g / 2 oz icing sugar
¼ tsp cinnamon
Pinch of nutmeg
1 lemon, zest and juice
4 tbsp toasted flaked almonds
Reserve 3 tbsp of caramel, to decorate
Choose pretty little glasses for your trifles
To make the caramel, heat the sugar in a non-stick saucepan over a medium heat until it is melted and a pale golden. Take it off the heat and pour in the cream, be careful this will bubble up. Stir with a wooden spoon. Remove from the heat and set aside.
To prepare the apples, add the sugar, lemon, ground cinnamon and the water to a large frying pan, stir in the apples and sauté until softened and slightly broken up. Adjust the seasoning in the apples by adding a little more cinnamon if you like. Leave to cool.
For the cream mix, combine the mascarpone, cream, icing sugar, cinnamon, nutmeg and lemon zest together in a bowl. Set aside.
To assemble the trifle, spoon a few apple wedges on the base of the glasses. Add a layer of sponge cake. Spoon over a layer of caramel and cream, sprinkle over some toasted almonds followed by more apple wedges and a few blueberries.
Repeat the layers ending with a cream layer for all the glasses.
Pipe small cream rosettes around the edge, drizzle caramel in the centre and sprinkle over the flaked almonds.
Pear and Plum Hazelnut Crumble Cake
Serves 8 to 10
For the hazelnut topping
70g / 2½ oz butter
70g / 2½ oz brown sugar
1 tsp cinnamon
½ orange, zest only
90g / 3¼ oz flour
60g / 2 oz hazelnuts, roughly chopped
For the cake
160g / 5½ oz softened butter
180g / 6½ oz caster sugar
4 large eggs
250g / 8¾ oz plain flour
2 tsp baking powder
120g / 4¼ oz natural yoghurt
½ orange, zest only
2 ripe pears, peeled and thinly sliced wedges
5 plums, diced
1 tbsp honey, for drizzling over the top
Mascarpone, for serving
Preheat the oven to 350F/fan 160C/gas 4. Butter and line an 8½ inch round tin with baking parchment.
To make the topping, melt the butter in a saucepan and mix in the brown sugar, cinnamon, orange zest, flour and hazelnuts and set aside to cool.
To make the cake, using a mixer, cream together the butter and sugar until fluffy. Gradually add the eggs, one at a time. Fold in the flour and baking powder. Stir in the yoghurt and orange zest. Spoon half of the mixture into the tin and spread evenly.
Arrange half of the pear wedges and some diced plums over the top.
Spoon over the other half of the cake mixture and spread evenly.
Arrange the rest of the pears wedges and the diced plums on top and sprinkle of the hazelnut topping.
Bake for about 40 minutes or until the cake is cooked when a skewer is inserted in the centre and it comes out clear.
While still warm, drizzle over the honey. Allow the cake to cool and slide out the tin.
Black pudding and Apple Hand Pies
Makes 6 to 8 depending on the size
For the pastry
350g / 12¼ oz “00” or bread flour
¼ tsp salt
¼ tsp paprika
150g / 5¼ oz butter, chilled and diced
3 tbsp grated parmesan
120ml / 4 fl oz cold water
For the filling
1 red onion, finely diced
200g / 7 oz black pudding, diced
3 apples, peeled and diced
½ tsp madras curry powder
½ lemon, zest only
1 tbsp chopped parsley
Egg wash, to glaze
To make the pastry, place the bread flour, salt and paprika into a bowl, rub the butter into the flour and then add the grated parmesan. Add just enough cold water to make a stiff pastry.
Cover in parchment and place in the fridge to “rest” for 30 minutes.
To prepare the filling, sauté the onion until softened, add the diced black pudding and apple, curry powder and stir in lemon zest, sauté for 5 to 6 minutes. Add the chopped parsley and season lightly with salt and freshly ground black pepper. Leave to cool.
Preheat the oven to 400F/fan180C/gas 6. Line a baking tray with parchment.
Roll the pastry out thinly and cut into 12cm squares. Spoon the filling into one half of the pastry square. Brush the edges with egg wash and fold the pastry over to cover. Press and crimp with your fingers or the back of a knife.
Place on a pre-lined baking tray, make an insertion in the top, brush with egg wash and bake for about 18 to 20 minutes.
Leave to cool completely before pack for the picnic.
Thyme Lemonade
Makes 1 litre
250g / 8¾ oz caster sugar
500ml / 1 pint water
4 sprigs of thyme
2 lemons, juice only
1litre / 2 pints sparkling water
Ice, to serve
Lemon slices, to serve
Sprigs of thyme, to serve
To prepare the syrup, place the sugar, water and thyme into a saucepan over a medium heat and bring to the boil, boil for 1 minute then reduce the heat to a simmer for about 7 to 8 minutes until a light syrup forms. Remove from the heat and remove the thyme sprigs. Leave to cool completely.
Stir in the lemon juice.
Pour the thyme lemon syrup into a pretty jug or carafe, add the ice, thyme sprigs, lemon sprigs and pour in the sparkling water.
Stir lightly and serve.
