The humble scone, can be eaten as a savoury meal or a sweet treat
“You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients” - Julia Child
Ireland’s beaches, parks and coastal paths have provided a much needed escape from some of life’s more challenging times and a place to relax with family and friends. Now more than ever Cahore Pier, South Beach and the Cahore Cliff Walk are invaluable assets for us all to get some much needed fresh air as recommended whilst adhering to social distancing. It has become very apparent that the countries natural parks, walks and beaches are now in very high demand due to the Covid-19 crisis, with an article by travel writer Pól Ó Conghaile highlighting the importance of respecting social distancing while availing of these much needed amenities. We closed our doors voluntarily on 14th March prior to Government instruction as we felt it was very difficult to comply with social distancing within the confines of the building despite only allowing a maximum of 30 people at a time through our doors.
PRIOR TO BOOKING AND/OR VISITING THE STRAND CAHORE, YOU ARE REQUIRED TO FAMILIARISE YOURSELF WITH OUR INFORMATION DURING THIS TIME. Please click on the Tab on the Menu Page ‘Covid 19 Information’ for more information’.
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The humble scone, can be eaten as a savoury meal or a sweet treat
“You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients” - Julia Child
For the amateur cook in all of us, I have listed below the 14 kitchen utensil must haves that will help you achieve the most simple of recipes. I have also put my one item wish... Santa Claus might be good this year!
If you're just like me, not a professional chef or patisserie, there are few gadgets that you will feel comfortable with, and if we're honest, basic items are all we need. At least that's my story and I'm sticking to it!
“Simplicity is the ultimate sophistication” - Leonardo Da Vinci
There are many items you can hold in your larder but there are more clever and durable items you can hold that can be used in more than one recipe. When you have these items and use them across several recipes, this is when you will realise that all this baking nonsense is a 'piece of cake'!
“You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients” - Julia Child
Once you have eggs you are rich and I don't mean golden eggs and there in lies the secret.
“Once you can make a creme anglaise, a bernaise and a mayonnaise, you can cook” - John Desmond
Charcuterie & Irish Artisan Cheeses
Ingredients
450g Howards Extra Course Flour
2 tsp Baking Powder
60g Golden Castor Sugar
1 pinch Salt
85g Unsalted Butter
120mls Cold Milk
2 Eggs
Ingredients
450g Self Raising Flour
2 tsp Baking Powder
75g Castor Sugar
1 pinch Salt
85g Unsalted Butter
120mls Cold Milk
2 Eggs
40g Raisins
Ingredients
2 teaspoons Dulse Seaweed
170g Howards Extra Course Flour
170g Plain White Flour
1/2 teaspoon Sea Salt
1 teaspoon Baking Powder
1 teaspoon Linseed
1/2 teaspoon Bread Soda
290ml Full Fat Plain Yoghurt
30g Butter in cubes
1 tablespoon Milk
Ingredients - Stage 1 Dry
2100g Strong White Flour
45g Yeast
50g Salt
50g Castor Sugar
Ingredients - Stage 2 Wet
1200g Water - tepid (not hot and not cold!)
120g Olive Oil
Ingredients
540ml Cold tap water
20g Fresh yeast
880g Strong Italian Flour 'Tipo 00'
20g Dairy Salt
Ingredients Stage 1 - Dry
1 tsp Bread Soda
1 tsp Gluten free baking powder
6 tblsp Heaped tablespoons gluten free porridge oats
4 tblsp Gluten free flour mix 'Just Free' from Pettitts
4 tblsp buckwheat flour (Health Food Shop in Gorey)
4 tblsp milled flax seed
2 tblsp cornflour
1 dessert sp granulated sugar
1 tsp salt
2 tblsp seed mix
Ingredients Stage 2 - Wet
2 Eggs
3/4 pint Buttermilk
Ingredients
255g Plain Flour
1 Pinch of salt
140g Unsalted Butter in cubes
6 tbsp Cold Water
Ingredients
250g Strong White Flour
1kg Howards Extra Course Flour
2 tablespoons Bread Soda
2 teaspoons Salt
600mls Cuinneog Buttermilk
250mls Guinness
250g Lyles Black Treacle
50ml Olive oil
50g Flahavans Poridge oats (garnish)
INGREDIENTS
For the cake
175g/350g self-raising flour
1-2 teaspoon baking powder
175g/350g spreadable butter
175g/350g golden caster sugar
3/6 large eggs
3/6 large lemons grated zest (3/6 tablespoons)
1/2 large lemon juice of (2/4 tablespoons)
40g/80g poppy seeds
Ingredients:
400g Icing Sugar
150g Unsalted Butter
200g Cream Cheese
1 tsp Vanilla Extract
Ingredients:
250g Unsalted Butter
450g Sifted Icing Sugar
1 teaspoon Vanilla Bean Paste
2 tablespoons Milk
This cake is also very versatile - you can make it as a chocolate cake, a rainbow cake or a plain fruit sponge!
Stage 1
6 Eggs
1/2 tea spoon Vanilla Essence
150g Castor Sugar
Mix all of the above with an electric mix or in a 'kitchen aid' until pale and creamy and the mixture forms 'ribbons'
Ingredients
600g Dark & Milk Chocolate (mix)
450g Golden Syrup
1 block/227g Unsalted Butter
1 pack/400g Digestive biscuits
Ingredients
500g/1lb 2oz marzipan
1-2 tbsp apricot jam, warmed
For the royal icing
3 egg whites
600g/1lb 5oz icing sugar, sieved, plus extra for dusting
1½ tsp liquid glycerine - optional
1 tbsp lemon juice
Stage 1
340g Raisins
340g Sultanas
340g Currants
60g Mixed Peel
85g Cherries chopped
100g Almonds chopped
Top tier
Christmas cake finger
Mince pie
Mini choc muffin with Xmas topper
Mini lemon tart
Lightly coat/drizzle with honey or golden syrup and mix in a bowl
Spread nuts on flat tray
Stage 1
255g Plain Flour
Pinch of salt
140g Unsalted Butter in cubes
6 tbsp Cold Water
Ingredients
200g/7oz unsalted butter, at room temperature, cut into small cubes
100g/3½oz sugar, plus extra for sprinkling
300g/10½oz plain flour, sifted, plus extra for dusting
Glass Rabbit Tumbler
Garnish 1 x Cucumber Slice
2 x Raspberries
2 x Blueberries
1/2 slice orange
1 x mint leaf
Glass Powers whiskey Glass
Garnish 1/2 slice of orange
Ingredients
1 tbsp olive oil
1 onion
1 clove of garlic
1 tbsp butter
250g mushrooms
1 tbsp plain flour
500g fillet steak, sliced
150g crème fraîche
1 tsp English mustard
100ml beef stock
½ small pack of parsley chopped
Ingredients
Quinoa
Garlic
Panko Breadcrumbs or crackers
Cumin
Cayenne Pepper
Minced Red Onion
Ingredients
1 tsp Ground Corriander
1 tsp Ground Cumin
1/2 tsp Ground Turmeric
4 Cardamon Pods (crushed, seeds removed, discarding husks)
2 tbsp Olive oil
1 Large Butternut Squash
1 Red Onion
1 Red Pepper
400g Tin of Coconut milk
2 tbsp Ground Almonds
1 can Chick Peas drained
100g Spinach leaves
Ingredients (multipy by amount required)
225g Smoked Cods Roe
1/2 Juice of lemon
150ml Olive oil
150ml Groundnut oil other flavourless oil
a little boiling water
1 clove garlic crushed
1 level tables spoon chopped parsley
Stage 1
Season pan with olive oil, 2 cloves garlic and maldon salt
Add 5 langoustines (halved) to a pan flesh side down
Skinless Whiting/Hake/Haddock
1 cup all-purpose flour
3 large eggs, whisked
2 cups panko breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups vegetable oil, for frying
Stage 1
200ml Olive Oil
Butter
Paprika
Prawns
Chorizo
Garlic
Chillis
Salt
Butter
Parsley to dress
Stage 1
230g Guinness
175g Sour Cream
2 Eggs
130g Unsalted Butter
1 tablespoon Vanilla Essence
200g Cacoa Powder
360g Castor Sugar
120g Dark Brown Sugar
470g White Flour
20g Baking Soda
1/4 teaspoon Salt
Stage 1 - Mergingues
2 Egg whites from large eggs
1/2 tsp Lemon Juice
50g Golden Caster Sugar
50g Icing Sugar
25g Hazelnuts ground in a food processor
Ingredients:
Large Eggs 3
Dark Chocolate 125 g
Unsalted Butter 10 g
Cream 125 ml / 1/2 cup cream
Caster Sugar 35 g / 3 tbsp
Stage 1
6oz Dark Chocolate Cacoa
8 Tablespoons Cream
1/2 cup Water
1/2 cup Soft brown sugar
1 oz Unsalted butter
1/2 tsp Vanilla extract
Ingredients Creme Anglaise Preparation
(see custard recipe - just do not use cornflour to thicken)
Ingredients Meringue/Floating Island
4 Egg Whites
100g Caster Sugar
700mls Milk
Ingredients
2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 and 1/4 cup brown sugar
1/2 cup softened butter
1 egg
1 tsp vanilla
1 cup milk
2 and 1/2 cups chopped, fresh rhubarb (3 large stalks or 5-6 med stalks)
Ingredients
375g/12oz plain or sweetmeal digestive biscuits, crushed
150g/5oz unsalted butter
grated zest and juice of 8 large limes
570ml/1 pint double cream
1 x 397g/14oz can sweetened condensed milk
To Decorate
Crystalized lime zest
Ingredients:
Soft Dark Brown Sugar 175g
Large Eggs 2
Sunflower Oil 150ml
Self Raising Wholemeal Flour 200g
Mixed spice 3 level teaspoons
Bread Soda 1 level teaspoon
Coarsely peeled carrots 200g
Grated zest of orange 1
Sultanas 100g
Chopped Toasted Peacans 50g
Cinnamon icing:
Mascarpone 500g
Ground Cinnamon 1 level teaspoon
Milk OR Orange Juice 2 tablespoons
Golden Castor Sugar 1 rounded table spoon
Chopped Toasted Peacans 50g
Stage 1
15g unsalted butter plus extra for greasing
1 packet Tesco Brioche Rolls cut in half
3 eggs beaten
2 tablespoons Castor Sugar
300ml Milk
50ml Cream
2 teaspoon Cinnamon plus extra for dusting
50g Raisins
Stage 1
50g Melted Butter for brushing
Cocoa Powder for dusting
200g Dark Chocolate
200g unsalted butter
200g Castor Sugar
4 Eggs
4 Egg Yolks
200g Plain Flour
Ingredients:
The Strand Custard (see recipe)
500g Mascarpone
500ml Strong espresso coffee
6 tblsp Dark Rum
100g Dark Chocolate Drops
2 tblsp Cocoa Powder
Ingredients Creamy Lemon Curd
5 Lemons - zest of
5 Large eggs lighly beaten
150g Caster Sugar
175ml Double Cream
Ingredients
300mls Double Cream
2 tblsp Caster Sugar
90g Unsalted Butter
125g 75% Dark Chocolate
75g Milk Chocolate Drops/Pieces
100mls Milk
Stage 1
130g Caster Sugar
160ml Water
480ml Milk
720g Chocolate Chips
2 tsp Vanilla extract
Ingredients
600ml Double Cream
200g Golden Caster Sugar
3 Lemons
(juice of 2 and zest of 3!)
Stage 1
6 Egg Yolks
8oz Unsalted Butter
6 Lemons - zest of
6oz Castor sugar
1 tblsp Arrow Root/Corn Flour
Dry:
260g flour
2 tsp baking powder
1 tsp bread soda
1/2 tsp salt
2 tbl sp caster sugar
Wet:
500ml buttermilk
2 large eggs
1 tsp vanilla extract
Stage 1
Sour Cream 1/2 ltr
Fresh Parsely 30g
Lemon Juice 3 lemons
Lemon Rind 5 lemons
Maldon Sea Salt 1kg
Meylers Cooked Mackeral
Stage 1
Olive Oil
7 Shallots finely diced
8 Sprigs Thyme
7 Cloves of Garlic crushed
5g Nutmeg
3/5 tea sp All Spice
5 Zest of oranges
Sea salt
Ground Black pepper
8 Large Tomatoes - skinned and de-seeded
4-5 Miniature Green Chillis
1-2 Shallots
1.5 cups Chopped parsley leaves
1 Bunch Fresh Coriander
1 Large Lime
Maldon Salt & Cracked Pepper to season
Stage 1
1.5kg Green Apples
750g Brown Sugar
500g Raisins
2 Medium Onions
2 tea spoon Mustard Seed
2 tea spoons Ground Ginger
1 tea spoon Salt
700ml Cider Vinegar
Stage 1
1 can (250g) Drained Chickpeas (keep juice for later)
1/4 cup Lemon Juice
60ml Tahini
1.5 cloves Garlic crushed
2 table spoons/30ml Extra Virgin Olive Oil
1/2 teaspoon Ground Cummin
Pinch Salt
30-45ml Water/Juice from chickpeas
Ingredients
2 tablespoons olive oil
3 large red onions or brown onions, sliced
2 tablespoons brown sugar
1-2 tablespoons balsamic vinegar
Stage 1
4 table spoons White wine vinegar
4 table spoons Castor sugar
300ml Water
Ingredients
Raw Beetroot Peeled and roughly chopped
Red & Green Apples Peeled and roughly chopped
1/4 cup of cream
1/4 cup of tomato sauce
1 teaspoon Worchestershire sacue
Ingredients
1 (900 g) package frozen peas, thawed in microwave about 5 minutes (or fresh, cooked peas)
6 sprigs fresh mint, leaves and softer stems only
340 g plain crème fraiche
2 cloves garlic, peeled, roughly chopped
1 tsp salt
1 tsp unseasoned rice vinegar
Stage 1
1 head Ceolariac
300g Salted Butter
1 generous pinch Sea Salt
1 pinch Black Pepper
Stage 1
12 Regular Tomatoes
1 handful Thyme & Rosemary
300ml Red Wine Vinegar
1 large Onion
1.5 cloves Garlic
900ml Olive Oil
3 table spoons Honey
Stage 1
4 heaped table spoons White Flour
1/4 pound Unsalted Butter
1 ltr Milk
Stage 1
250g Shallots sliced
4 Tbsp olive oil
1 Garlic clove lightly crushed
1 Sprig Rosemary
5 Tablespoons balsamic vinegar
400ml Red Wine
400ml Buffalo Stock or Buffalo Stock
1 Knob Butter
Ingredients
3 tblsp Unsalted Butter
3 Medium leeks
1/3 cup Dry White Wine
1/3 cup Heavy Cream
3 tblsp Finely chopped chives
400ml Maldon Salt and Pepper
1/4 cup Homemade chicken stock
Stage 1
2 handfulls Flat leaf parsley
1 handful Basil leaves
1 handful Mint Leaves
2 cloves Garlic peeled and crushed
1 tablespoon Capers, finely chopped
1 tablespoon gherkins, finely chopped
6 anchovy fillets finely chopped
1 tablespoon Dijon mustard
2 tabelspoons Red wine vinegar
120 ml Extra virgin olive oil
Freshly ground white pepper
Mayonnaise
Capers
Gherkins/Pickles
Lemon Juice
Salt & Pepper to taste
Stage 1
1/4 cup
1/4 cup
2 tablespoons
2 tablespoons
1/4 teaspoon
1/8 teaspoon
Stage 1
2 Onion
2 Garlic Cloves
1 Carrot
2 Celery Sticks
1 tblsp Olive Oil
800g/14oz Tin Tomatoes
Stage 1
2 2.5kg Tin Chopped Tomatoes
1 800g Tin Tomato Puree
1 SOUP SPOON!! Oregano
1 SOUP SPOON!! Thyme
1 SOUP SPOON! Sugar
1 TEA SPOON Sea Salt
HALF TEA SPOON! Chopped GARLIC
2 HAND FULLS Chopped Basil
Ingredients (multipy by amount required)
1 Large Onion cut into large rings
155g Plain flour
1 tsp Baking powder
1 tsp Salt
1 egg
235ml Milk
80g Panko Breadcrumbs
Oil for frying
Stage 1
1 large rectangle container New potatoes
Handful Thyme, Rosemary
4 cloves Garlic
2 table spoons Black Pepper
50g Table salt
Stage 1
1 bag Sliced Red Cabbage
4 small Sliced Red Onions
140g Soft Brown Sugar
140ml Cider Vinegar
300ml Red Wine (cooking)
200g Butter
1 tbl spoon Cinnamon
Stage 1
1/4 head White cabbage
1 Yellow Pepper
1 Green Pepper
1 Red Pepper
1 Orange (zest and juice only)
1 stick Lemon Grass
2" lump Frozen Ginger (grated with skin)
Ingredients
2 lb (900 g) fresh peas, shelled (weight after shelling is approximately 11 oz/315 g)
freshly grated nutmeg
Salt and freshly milled black pepper
2 oz (50 g) butter
4 spring onions, finely chopped
4 lettuce leaves, finely chopped
1 rasher unsmoked bacon, derinded and finely chopped
2 oz (50 g) fresh young leaf spinach
1 teaspoon caster sugar
1 tablespoon finely chopped fresh mint
1-2 tablespoons crème fraîche
Ingredients
2 Onions diced
2 tbl sp Olive Oil
6 Apples, peeled and cored
2 Celeriac peeled and cut in to cubs
2 tsp Thyme
1/4 tsp Salt
6 cups Homemade Vegetable stock
2 Cups Cream
Ingredients
3 Leek stalks
1kg Peeled potatoes
1lb Kerrygold
3 ltrs Homemade Vegetable stock
Ingredients
1 bag Chowder Mix
3 Carrotts diced
2 Onions diced
1/2 bunch Celery diced
2 ltrs Milk
4 heaped tblspns Flour
100ml white wine
Ingredients
4 Sweet Potatoes
6 Large Carrots
1 Large Spanish Onion
2 Granny Smith Apples
1 Dessert Sp Curry Powder
Vegetable Stock
Kerrygold Butter
Stage 1
2-2.5kg/4.5lb Buffalo Bones
1 Whole Garlic
3 Onions unpealed
1 Large bouquet garni of parsley, sage and thyme
2 Leeks cut in half
2 Carrots cut in half
1 Stalk Celery including the leaves roughly chopped
1 Teaspoon Salt
1 Tablespoon Peppercorns
Ingredients
1 Tbsp avocado or coconut oil (if avoiding oil, sub water)
1 onion (with skins // finely chopped)
4 cloves garlic (with skins // finely chopped // or sub garlic-infused olive oil)
4 medium carrots (with skins // finely chopped)
4 stalks celery (finely chopped)
1-2 tsp each sea salt and black pepper (plus more to taste // divided)
9-10 cups filtered water
1 cup chopped sturdy greens (kale, collards, etc.)
1/2 cup chopped fresh parsley
1 small handful fresh thyme*
1 small handful fresh rosemary*
2 whole bay leaves
3-4 Tbsp nutritional yeast (if you don’t have it, omit)
4-5 Tbsp tomato paste
Ingredients
3 tablespoons olive oil
1 large onion, chopped
1 large carrot, chopped
1 fennel bulb, chopped
3 celery stalks, chopped
Salt
Stage 1 - fish stock
Skin from smoked haddock
Shells from langoustines
Bones and skin from smoked mackeral
Onion
Parsley
Carrotts
Celery
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