In association with

The Forge Restaurant

Cookery Demonstration

Recipes
A Gift
Pantone 7449c

o m N even With Celebrity Chef

f r Neven Maguire
 For the Sauce lemon juice, rapeseed oil and
Welcome! Carlow Cheese balsamic vinegar and blend until
• 1 small head garlic (about 5cm
I’m genuinely delighted to have you here Fritters with (2in) in diameter)
smooth. This can be made up to
24 hours in advance and kept in
today for my cookery demonstration
and hope you thoroughly enjoy it. Please Roasted Red • 225g (8oz) ripe plum tomatoes, a bowl covered with clingfilm in
halved lengthways the fridge.
accept this booklet as a token of my
appreciation. I have picked a selection
Pepper and Tomato • 1 large red pepper
of recipes from my ‘Home Chef’ cook Sauce • 1 1/2 tsp fresh lemon juice
To make the fritters, mix the
breadcrumbs in a shallow dish
book.
garlic to the sheet and roast for with the parsley, basil and lemon
Serves 4 • 1 tsp rapeseed oil 1 hour until the tomatoes are just
The book aims to transfer my award rind, then season to taste.
• 120g (4 1/2oz) breadcrumbs • 1/2 tsp balsamic vinegar beginning to char nicely, the garlic Season the flour and tip on to a
winning skills in the restaurant to your
made from day old sourdough is completely tender and the red flat plate. Lightly beat the egg in a
own kitchen, without compromising on • Maldon sea salt and freshly
bread pepper is cooked through with shallow dish.
quality or taste. All levels are catered ground black pepper blacked skin.
for, with simpler recipes to start, getting • 2 tbsp coarsely chopped flat-
more advanced as you hone your skills leaf parsley Cut the cheese into small pieces,
Method Transfer the pepper to a bowl then dust in the seasoned flour,
with the easy to follow step-by-step • 2 tbsp coarsely chopped basil and cover with clingfilm, then shaking off any excess. Tip in the
guides. You can take a break from the 1 Preheat the oven to 190°C leave to stand for 20 minutes. beaten egg and then coat in the
kitchen and visit my restaurant MacNean • 1 tsp finely grated lemon rind (375°F), Gas mark 5. To prepare When cool enough to handle, flavoured breadcrumbs. Arrange
House and enjoy the mouth watering the sauce, cut off and discard
• 25g (1oz) plain flour peel and discard the core and on a baking sheet lined with non-
food, but without the washing up! the top quarter of the garlic head seeds. Place the flesh in a food stick baking parchment and chill
• 1 egg and wrap the remainder in foil. processor with the tomatoes. for at least 2 hours to firm up or

Neven
Arrange the tomatoes, cut side up Unwrap the garlic and squeeze
• 400g (4oz) Carlow Cheese overnight is fine.
on a foil lined baking sheet and the roasted cloves from the skin
• Rapeseed oil, for shallow frying sprinkle lightly with salt. Add the into the food processor. Add the
red pepper and the foil wrapped
When ready to cook, pour 5cm • 1 garlic clove, finely chopped minute to seal in the juices. Add Remove the duck breasts from • 100ml brown chicken stock
(2in) of the rapeseed oil into a Duck Breast with the butter to the frying pan, slide the oven and lift them onto a
• 85g/3oz mixed mushrooms, • 1 tsp whole cloves
large pan or heat a deep-fat fryer
to 180°C (350°F) or until a small
a Cabbage and trimmed, brushed free of
it into the oven and leave them
to roast for about 5-7 minutes if
board. Slice each one across
into thin slices, keeping them in
piece of white bread dropped Mushroom Stir-Fry gritetc., then halved or
quartered
you like your duck pink, or a little shape. Spoon the cabbage and Method
into the oil browns and rises to longer if you prefer it well done. mushroom stir fry into the centre
the surface in about 1 minute. and Honey and • Salt and freshly ground black
of each warmed serving plate.
Heat all the ingredients and boil
pepper for approximately 5 minutes
Deep-fry the cheese fritters for
2-3 minutes until crisp and golden
Clove Jus Meanwhile for the cabbage and
mushroom stir-fry, put the sliced
Slide a palette knife under each
duck breast and lift them on top
or until thickened to a sauce
Method consistency which will coat the
brown. Drain well on kitchen cabbage and 2-3 tablespoons of of the cabbage. Pour the sauce
back of spoon. Season
paper. You have to do this in • 2 x 175g/6oz duck breasts Preheat the oven to 190°C/375°F/ water into a large pan and cook around the edge of each plate and
batches depending on the size of Gas 5. Trim the excess fat from over a high heat for a couple of garnish with the herbs.
your pan. • 2 tbsp olive oil minutes until only just tender and
duck breasts but leave the skin
in place. Make a few shallow, still crunchy. Tip onto a plate and
• 25g/1oz unsalted butter
Warm the sauce in a small pan
over a gentle heat and spoon a
diagonal cuts across the skin-side set aside. Add the butter to the
pan and once it has melted add
Honey and Clove
• Fresh lemon thyme sprigs, to of each breast with a sharp knife,
pool on to each warmed plate. garnish taking care not to cut down into the onion and garlic and cook for Sauce
Arrange four pieces of the the meat, then season well on 4-5 minutes until soft and lightly
cheese fitters on top to serve. For the Cabbage and Mushroom both sides. browned. Add the mushrooms
The remainder of the sauce can Stir Fry and stir-fry for 2 minutes until just • 2 tbsp clear honey
be served in a small bowl at the Heat an ovenproof frying pan until tender. Add the cabbage, stir
table so that guests can help • 175g/6oz Savoy cabbage, well and season to taste. Keep • 1 tbsp soy sauce
very hot. Add the oil and then
themselves. finely sliced warm.
the duck breasts, skin-side down • 1 tbsp balsamic vinegar
• 85g/3oz unsalted butter and cook for about 3 minutes
• 1 tbsp brown sugar
until crisp and lightly browned.
• ½ small onion, finely chopped
Turn over and cook for another • 1 tbsp tomato ketchup
 non-stick parchment paper and add a baked potato and some
• 1 tsp smoked paprika
Grilled Rib-Eye roll into a cylinder, twisting the mixed salad to each plate to
• 1 tbsp cream ends to secure. Chill for at least 4 serve.
Steak with Smoked hours or up to 24 hours is fine.
• Salt and freshly ground black
Paprika and Red pepper Trim the rib-eye steaks of any
Summer Berry
Pepper Butter • Baked potatoes and lightly excess fat, place in a non-metallic Tiramisu
dressed mixed green salad, to dish and add the rapeseed oil,
serve garlic and thyme. Cover with
Serves 4 clingfilm and leave in fridge to To bring this dessert up to date I
To make the flavoured butter, marinade overnight. like to serve it in martini glasses,
• 4 x 225g (8oz) dry aged rib-eye preheat the grill. Place the pepper but you could always just layer
steaks Remove the steaks from the
on the grill rack and cook for it up in one single glass dish if
• 100ml (3 1/2fl oz) rapeseed oil 20-25 minutes until the skin is fridge at least half an hour before you prefer. Mascarpone is a rich,
blackened and blistered. Transfer you wish to cook them, then creamy cheese originating from
• 2 garlic cloves, crushed shake off any excess marinade
to a bowl and cover with clingfilm, Lodi in the Lombardy region of
then leave to cool completely. and season to taste. Grill, Italy. It has a sweetened taste and
• 1 tsp chopped fresh thyme
barbecue or pan-fry the steaks is famously used in Tiramisu.
For the Butter Remove the skin, core and seeds over a fierce heat for 6-7 minutes
for medium rare, or to your liking. Serves 8
from the pepper and roughly
• 1 small red pepper Allow to rest for 5 minutes on
chop the flesh, then place in a • 150ml (1/4 pint) double cream
• 175g (6oz) butter food processor. Add the butter, warm plates.
thyme, parsley and paprika in • 175g (6oz) white chocolate,
• 1/2 tsp chopped fresh thyme Remove the flavoured butter from grated
food processor and puree until
smooth. Stir in the cream and fridge and remove the foil, then
• 1 tsp chopped fresh flat-leaf • 500g (1lb 2oz) mascarpone
then scrape out onto a square of cut into slices. Place butter slices
parsley cheese, at room temperature
on top of the grilled steaks and
• 16 sponge fingers Method until smooth. Remove from chocolate and the whipped cream the spoon into the caramel and lift
the heat and whisk into the until evenly mixed. Spun Sugar Curls it out again, then twist it around
For the Custard To make the custard, place the
cooled custard. Leave to cool the steel to create some sugar
egg yolks in a large bowl with
• 5 egg yolks completely, then place a piece of Spoon the marinated summer curls, working very carefully as
the cornflour, sugar and vanilla
clingfilm directly on the surface to berries, reserving the liquid, into • 225g (8oz) caster sugar the caramel is extremely hot.
• 1 tbsp cornflour seeds. Whisk with an electric
prevent a skin forming. the bottom of 8 x 200ml (7fl oz)
mixer for a few minutes until pale • 1 tbsp powdered glucose
• 3 tbsp caster sugar individual martini glasses, then Tip: with the remaining hot sugar
and thickened. Place the milk
To prepare the summer fruits, arrange two sponge fingers on top mixture pour cold apple juice
and cream in a medium pan and
• 1/2 vanilla pod, split in half and place the red wine, in a pan of each one, breaking them up as Method into the saucepan, don’t worry
bring to the boil, then immediately
seeds scraped out with the sugar and vanilla pod necessary to fit. Pour the mixed if it becomes sticky and lumpy,
remove from the heat. Gradually Place the sugar, glucose and
• 300ml (1/2 pint) milk and seeds and bring to the boil. berry liquid over and then pour remove from heat and continue to
whisk into the egg yolk mixture 250ml (9fl oz) of water into a
Reduce the heat and simmer over the white chocolate mixture stir until the sugar has dissolved
until smooth, then pour back heavy-based pan. Bring to the
• 100ml (3 1/2fl oz) cream for 15 minutes until reduced by to cover completely. Chill for 1 to form an apple caramel sauce
into the pan and place over a boil and then reduce the heat
half and slightly thickened. Place hour until set. which is delicious served hot or
gentle heat. Cook gently for and simmer for 15-20 minutes
For the Summer Berries 350g (12oz) of the mixed berries cold and will keep for up to a
about 6-8 minutes on a medium until you have achieved a golden
in a heatproof bowl and pour over To serve, dust the summer berry week in your fridge.
heat, stirring constantly, until caramel colour. The sugar
• 300ml (1/2 pint) red wine the wine mixture through a fine tiramisu’s liberally with cocoa
the custard coats the back of a syrup should be a thick honey
sieve, discarding the vanilla pod. powder and then decorate with
• 75g (3oz) caster sugar wooden spoon, stirring. Transfer consistency but not too runny. It
Stir to combine and leave to cool. the reserved summer berries and
to a large bowl and leave to cool. thickens a little as it cools so if it
• 1/2 vanilla pod, split in half and the mint sprigs.
gets too thick, then simply heat
seeds scraped out Whisk the remaining cream in
Meanwhile, place two it again and it will loosen fairly
a bowl until it forms soft peaks.
• 400g (14oz) mixed berries, such tablespoons of the double instantly.
When the custard is cold, whisk
as blueberries, raspberries and cream in a small pan with half
in the mascarpone cheese until
small strawberries, halved of the white chocolate and stir Using a clean, small metal spoon
completely smooth and then fold
• Cocoa powder and fresh mint over a low heat for 1-2 minutes and a knife-sharpening steel, dip
in the remaining grated white
sprigs, to decorate
 than commercial pigs. These
The following are some of the local food Craft Butchers Free Range Chicken Free Range Pig, farming practices ensure the
suppliers and producers that The Forge Geese & Duck highest standard of product.

Restaurant in Kilbride Cross has worked Michael McAssey, Ballon Village, Carlow Foods Ltd., Bertram &
with over the last ten years. We feel very Co. Carlow Celine Salter, Kilkea, Fenagh,
Salter’s Free Range Geese, Ducks Christmas Goose
Co. Carlow
fortunate to live within 15 miles of so many Michael McAssey has been & Pigs, Thomas Salter, Kilkea,
trading in Ballon for over 25 Fenagh, Co. Carlow
dynamic and progressive producers. years. Situated in the heart of the Founded in 2003 by Bertram
Salter, Carlow Foods is a wholly Dick Fitzgerald, Craanpursheen,
Neven’s recipes demonstrate how easy it village, Michael is a well known
owned free range artisan poultry This family run business Ballon, Co. Carlow
and highly regarded craft butcher
is to prepare food that is sourced locally – who sources his meat locally and producer located near Fenagh. specialises in free range geese
As a small scale producer of
and ducks for the Christmas
you just have to know where to go! Looking is a vital and very popular link in Unusually in this sector, the
market and free range rare breed geese for the Christmas market,
company owns and manages the Dick Fitzgerald is able to rear his
forward to seeing you at The Forge. the local food supply chain.
entire supply chain process from pigs all year round. Their animals
geese in a very traditional manner.
are grazed on grass fields and
rearing and processing the birds His gaggle of geese is often to
are fed on home produced cereal.
J. Murphy, Tullow, Co. Carlow through to slaughter, packaging be seen rummaging en masse
Free of antibiotics and growth
and delivery. Bertram and his wife for grub in the fields around his
Well into its third generation, promoters, these animals are left
Celine endeavour to live up to house. As The Forge knows well,
Murphy’s Butchers is a venerable to develop naturally. When ready,
Mary Jordan their mission statement, which is goose is a great alternative to
institution in Tullow. Located at Salter’s birds are dry plucked
Proprietor, “to provide the consumer with a turkey at Christmas.
the top of the hill, the Murphy and hung for seven days to allow
The Forge Restaurant genuine free range Irish chicken
family bring craft and enthusiasm them to mature and develop
at an affordable price”.
to the top quality service they natural flavours. Their pig breeds
provide to the locality. Look out are Saddleback, Gloucester Old
for their signature spiced beef this Spot, Durock, and Tamworth
Christmas. which are all slower to mature
 surroundings, the Codds do not of a quality food product that
Irish Beef, Lamb, Free Range Eggs Seasonal Potatoes rest on their laurels in any aspect reflects both the seasons and
her production process. You can
Pork & Croyvac Vegetables of their business. Providing almost
half of their electricity needs find Elizabeth behind her Savoury
Meats Ballon Free Range Eggs, Mary Pat & Graham Kavanagh, through an on-site wind turbine, Cheese Stall at the weekly Carlow
Farmers Market where she sells
Gittens, Ballon, Co. Carlow Sherwood, Kilbride, Co. Carlow they have managed to heat their
Ballon Community Organic a selection of fine Irish and
Ballon Free Range Eggs are Pat & Graham grow rooster entire premises using wood chips
Garden international cheeses alongside
Ballon Meats, the Salter Family, produced on the Gittens’ farm potatoes from the good fertile alone. They are passionate about
Ballon community garden is what they do and great advocates her own handmade ones.
Ballon, Co. Carlow near Ballon. This small family Carlow and Wexford soil.
situated alongside the primary for the nutritional punch of the
Ballon Meats is a leading meat business, owned by Mary and Supplying The Forge with weekly
school and thanks to the work humble mushroom.
processing company, accounting Pat Gittens, has been nurturing bags of washed spuds nine Coolattin Cheddar, Tom Burgess,
of its members, brings colour,
and caring for hens for over 25 months of the year might seem Knockteen, Tullow, Co. Carlow
for a very significant share of
total Irish production. From small years. Ballon Free Range Hens vitality and lifelong learning right like a lot of work but at least they Traditional
into the heart of the village.
beginnings in the 1970s, they enjoy the freedom of acres of
The interaction with the school
don’t have far to travel with them. Farmhouse Cheeses Coolattin Cheddar is a raw milk,
now supply high-quality beef, grassland every day, along with handmade, cheddar produced by
through various events and daily
lamb and pork to traditional a spacious and aired house and Tom Burgess from his own Friesian
‘Q&As’ ensure that the children
butcher shops, retailers, food a veranda for shelter. During
production, the eggs are graded of Ballon National School know Mushrooms Carlow Cheese, Elizabeth Bradley,
herd of cows at Knockteen during
the summer season. It is made in
manufacturers and foodservice Fenagh, Co. Carlow
more each day about how their
providers across Ireland, the UK to ensure perfect quality and size 16 kg truckles with a distinctive
garden grows. The garden is also Elizabeth’s raw milk Edam style
and Europe. Despite their growth, before they are packed in their red coating. From pasture to
a valuable teaching tool for adult The Honest Farmer, Codd cheese is prepared with great
they remain an independently Bord Bia approved and recently cheddar on the same day, the
gardeners who take part in the Mushrooms, Downings, Tullow, skill from milk produced by a
owned family business, refurbished packing centre. cheese is then matured for a year
weekly workshops on organic Co. Carlow neighbouring dairy farmer’s
committed to long-term values These lucky hens permanently or more before being released.
roam under the rolling hills of the gardening. The Forge Restaurant herd. Building on the centuries Coolattin Cheddar was awarded
and high standards. is delighted to support this Growing pesticide-free closed old tradition of cheese making,
Blackstairs mountains to produce a Bronze Medal in the British
community project. cup mushrooms in high tech Elizabeth is a true producer
our favourite, deliciously healthy, Cheese Awards of 2010.
golden brown eggs.
 a wide variety of jams, jellies, Using the fruit from her own apple
Soft Fruit marmalades, chutneys, fruit tonics orchards and eagerly awaiting
and cordials. the 2011 tomato crop, Geraldine
is a great example of the cottage
Malone’s Fruit Farm, Tom & Apple Juice industry for jam and chutney
Liz Malone, Closh, Ballon, Co. production that is an essential
Carlow part of our local food eco-system.
Carlow Barrel Apple Juice, Alan Geraldine is an avid cook and her
Beginning with two acres in Gilbert, Quinagh, Co. Carlow preserves are all home-made on
1988, Malone’s fruit farm has her re-conditioned red Aga.
grown in size to 12 acres on Alan Gilbert has established his
which Tom, Liz and company apple farm on the outskirts of Honey
grow a wide variety of soft Carlow town and currently in the
fruit - strawberries, raspberries, process of opening a farm shop.
rhubarb, gooseberries and more. Alan and his family produce a Ballon Honey, John Blanche,
Frozen fruits are also available lovely mild and sharp apple juice Conneberry, Ballon, Co. Carlow
all year round for smoothies and as well as a quality cider vinegar.
desserts. All can be purchased Having a local honey producer
from their Farm shop in Ballon is a great boon to any area as
managed bee hives, such as
and from their stall in Carlow
Farmers Market on Saturdays.
Preserves John’s, are a vital source of eager
In 1999 the Malones decided pollinators for our fruit, vegetable
to produce their own jams and and cereal crops. They also make
Ger’s Preserves, Geraldine Jordan,
jellies. It was so successful that in a great tasting honey.
Rathellen, Leighlinbridge, Co.
2005, they constructed a purpose Carlow
built kitchen and now produce
 Flogas Ireland Ltd. MacNean House & Restaurant
Dublin Road, Drogheda, Blacklion,
Co. Louth Co. Cavan

T: 041 983 1041 T: 071 9853022

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In association with
The Forge Restaurant, More details on [Link]

Designed by má[Link] 051 856 646

Kilbride Cross, Ballon, or [Link]/theforgekilbride
Co. Carlow

T: 059 91 59939
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