Welcome to Kate’s Cookery Demonstration
At NUIG
Thursday the 10th march 2009
(6 weeks course)
Week 2:
1. Fruit scones
2. Red Kidney Bean Hotpot
3. Rocket, Pear and Parmesan Salad
4. Fruit Crumble
Cobblestones Café
Kirwans Lane,
Galway 091-567227/086-6066494
For further details on classes check out on
www.galwaycookeryclasses.com
Fruit Scones
1 lb. Self - Raising flour
A pinch baking powder
3 oz. Caster sugar
4 oz. of sultanas
3 oz. Butter or margarine, diced
2 eggs lightly beaten
200ml of milk (you may need a little more)
1 egg beaten with 1 tablespoon water, to glaze
1)
2)
3)
4)
Mix all the dry ingredients together.
Add the egg and milk. Mix lightly until it forms a dough.
Take out of bowl and flatten to about 2 inches and cut with a scone cutter.
Brush some egg wash on top. Put on a baking try and bake for about 20
minutes in a fan oven at 150ºC.
Red Kidney Bean Hotpot
Ingredients
2 tablespoons (30ml) water
1 onion, chopped
1 garlic clove, chopped
1 red pepper, chopped
125g (4 oz.) mushrooms, sliced
400g (14 oz.) can tomatoes
2 x 400g (2 x 14 oz.) cans red kidney beans, rinsed and drained
1 teaspoon mixed herbs
250 ml. (8 fl. oz) vegetable stock
2 teaspoons (10 ml.) cornflower
4 oz. tofu.
Method
1) Dry-fry the onion, garlic and red pepper in the water over a high heat for 3-4
minutes.
2) Add the mushrooms, tomatoes (roughly broken up), beans, herbs and
vegetable stock. Add the tofu. Stir well and bring to the boil.
3) Blend the corn flour with a little water to make a smooth paste then stir into
the hotpot to thicken the sauce. Simmer for 10 minutes.
Rocket, Pear and Parmesan Salad
Ingredients:
3 ripe pears, Williams or Packams
10ml / 2tsp lemon juice
45 ml /3 tbsp hazelnut or walnut oil
115g / 4oz rocket
75g parmesan cheese
Freshly ground black pepper
1) Peel and core the pears and slice thickly. Moisten with lemon juice to keep the
flesh white.
2) Combine the nut oil with the pears. Add the rocket leaves and toss the
ingredients to mix.
3) Turn the salad out on to 4 small plates and top with shavings of Parmesan
cheese. Season with freshly ground black pepper
Fruit Crumble
Ingredients
6 cooking apples
4 tablespoons of water
4 oz sugar for stewing
Crumble mix:
8 oz. Flour
5 oz. Butter
5 oz. Brown sugar
Some pumpkins and sunflower seeds
Method:
1) Begin by preparing the apples. The best way to do this is to cut them first in
quarters and slice out the cores and then peel the apple. Cut the apple in slices,
place in a saucepan with the water and sugar until about half cooked. Add
more sugar if necessary.
2) Turn into a pie dish. Allow cooling slightly while you make the crumble.
Preheat the oven to 180C, fan oven to 150C.
3) Rub the butter into the flour just until the mixture resembles breadcrumbs, add
the sugar. Sprinkle this mixture over the fruits in the pie dish. You can
sprinkle pumpkins and sunflower seeds on top of the mixture.
4) Bake for 30 - 45 min. or until golden.
Note: You can use the fruit of your choice for this recipe: mixed berries, rhubarb…