How to Make a Real Irish Coffee

I thought you'd like to have this recipe for my Irish Coffee, as they are  delicious at any time of year!

The important rules for making a perfect Irish Coffee are:

1.  Whip the cream before you start!

2.  Make sure your Coffee is hot and strong.

3.  Heat the Glass with boiling water before you assemble the drink, but place a teaspoon into the glass before you add the hot water and this will stop the glass from cracking.
4. Pour out the water and 3/4 fill your glass with hot strong coffee.

5.  Stir in the sugar until dissolved, but don't take too long doing it!

6.  Add the whiskey and stir it well so that the coffee is still turning gently when you are putting the cream on top.

7.  Never mind about pouring the cream over the back of a spoon or any of that nonsense! Simply dip your teaspoon into a glass of hot water and quickly, but carefully, scoop the whipped cream and place it on top of the hot coffee. The hot spoon will make it slide on to the Irish coffee.

8.  Three or Four teaspoons of lightly whipped cream will be sufficient and it will float perfectly on top of your Irish Coffee if you have followed all of the above simple steps.

You can right-click on this picture below, save it as a image, Print it out on card and stick it on your fridge for Christmas. By New Year's Day you should have perfected the recipe and method for making a yummy Irish Coffee!

Enjoy!

Zack

Animated version of Gay Byrne's Christmas Cake Recipe

This is Irish TV Personality & Legend, Mr Gay Byrne, giving a spoof Christmas Cake Recipe where he gets to tasting the whiskey (that's supposed to be for the cake) just a little too much!

Gay, affectionately known as Gaybo, is one of the most famous Irish TV personalities and one of the founding fathers of modern Irish television journalism. He hosted and produced the RTE Late Late Show, which has broadcast every Friday night since it's first show in 1962 until he retired in 1999!

The Late Late Show is Ireland's most popular and prestigious television show and is also the longest running chat show in the world.

Gay sometimes tells a story about him making a Christmas Cake, where he follow a recipe and as he cooks it he makes regular tasting checks on the quality of the whiskey, with humorous results!

I pasted Gay's face into a Santa Claus suit and used a little bit of PhotoShop to make this wee animation to go along with the story. It's the best I could do in an hour but I had a laugh myself at the finished film clip!

So sit back and listen to...

Gay Byrne's Christmas Cake

Enjoy!

For more from Zack see www.IrishFoodGuide.ie

How to Cook a Turkey & my Favourite Stuffing Recipe

The turkey is the centre-piece of the traditional Christmas Dinner and it's also great for any other special occasion, like Thanksgiving in the USA, which is why cooking it properly is so important. 

Mess it up and not even the best side dishes will save you! 

Turkey is becoming very popular because it is relatively low in cholesterol and high in vitamins that boost the immune system. It's also very juicy and tasty if cooked right! 

So here are some tips on how to prepare & cook your perfect Turkey! 

A juicy & tender whole roasted turkey really does add to the sense of occasion at Christmas or Any time!

1. First things first. Buy a Fresh Turkey if you can. Don't buy a turkey that has been pre-stuffed as mishandling or incorrect cooking can cause bacteria to multiply inside the stuffing.

2. It's so important that if you are buying a frozen bird, that you thaw your turkey completely before cooking. If it’s done improperly, bacteria can multiply to a point where even oven temperatures won't be able to kill all of them off. This can cause food poisoning. 
The safest thing to do is to thaw your turkey in the fridge, but if you don't have the room, put it into a roasting tray in a cool room, covered with a dry cloth until it defrosts. You should leave the turkey in its original wrapper until you're ready to cook it.

3. If you're placing the turkey in the fridge (raw meat should always go the bottom shelf) also put it on a tray to catch all the juices that may leak out.  It takes approximately 2 days for a 15 pound turkey to fully defrost.

4. Don't wash your Turkey. The water splashing around will spread more bacteria than you are washing off it.

5. Add some extra flavour by loosely filling the cavity of the bird with some peeled vegetables like carrots, celery, onion & garlic which work great together. 

6. Before roasting, coat the outside of the turkey with real butter and season it with sea-salt and ground black pepper. Cover the complete bird with streaky bacon to add more flavour and to keep it from browning too much. Don’t forget to cover the legs too! Add a mug of water to the tray. 

7. Loosely cover the complete bird with tin foil and scrunch it up around the edge of the tray. Once you get the turkey in the oven, resist the temptation to open the oven door! Every time you open the door the temperature drops and all the moisture escapes increasing the likelihood of a dry bird.

8. Have your oven pre-heated to 180°C (170°C for a fan oven), 365°F, Gas mark 4, so that the turkey is going into a hot oven.

The easiest way to calculate Turkey Cooking Time is to convert the weight to Pounds (lbs) and Cook the bird for 20 Minutes per pound with another 20 minutes Extra added to the total cooking time. 

To convert from kg to pounds multiple the kilogram weight by 2.2 

Example:

A 5kg Turkey x 2.2 = 11 pounds

11 pounds x 20 minutes = 220 minutes 

PLUS add the 20 minutes Extra

equals 240 minutes (4 hours) Total Cooking Time

9. About half an hour before the turkey should be done, remove the foil from the breast to crisp up the skin.

10. Test the turkey using a sharp pointed knife by inserted the knife the meaty area above the top of the leg. Push in the blade and the gently ease down on it. Juice from the turkey will run down the blade.
If the juices run clear then it is cooked. If there are traces of pink in it give it another half an hour in the oven and test it again.

If you have a cooking thermometer ensure that the centre of the thickest parts return a minimum temperature of 65°C.

11. After you take the turkey out of the oven let it rest, under tinfoil, for about 15 minutes before carving. This lets the hot juices relax and spread evenly through the meat, giving a moist and juicier bird.

12. Relax, Don't Panic and Enjoy!

My Favourite Stuffing Mix

This is a stuffing recipe that I have used for years. It is versatile and adaptable and can be used with any type of meat. This makes enough for 8 people - generous portions!

This is my recipe but you can add whatever herbs you like to your stuffing!

My Ingredients:

250g (10oz) butter

200g (8oz) diced onion

100g (4oz) diced red onion

100g (4oz) grated carrot

1 tblsp chopped thyme

1 tblsp chopped parsley

1/2 tspn cracked black pepper

2 cloves garlic diced

1 tablespoon of Mixed herbs

300g (12oz) white breadcrumbs made with crusts and all

300g (12oz) wholemeal breadcrumbs made with crusts and all
Use Gluten Free Bread if you wish

My Method:

1. Simply place the butter and all other ingredients, except the crumbs, on a medium heat and cook gently, stirring, until the onions and other veg are soft.

2. Add the breadcrumbs and mix in well until the crumbs have absorbed all the butter and juices.

3. If the stuffing feels a little dry (depending on the type of day, the weather, the heat of the kitchen or one of another hundred amazingly uncontrollable conditions) I tend to add a little splash of my favourite white wine at this stage and mix well and then add a little of the cooking juices from the cooked turkey just before serving.

Enjoy your Turkey!

Zack

My Traditional Irish Christmas Cake

Christmas cakes are made in many different ways, but generally they are variations on the classic fruitcake. They can be light, dark, moist, dry, heavy, spongy etc. The cakes are made in many different shapes, with frosting, royal icing, a dusting of icing sugar or simple and plain.

The spices and dried fruits in the cake are supposed to represent the exotic eastern spices brought by the three Wise Men to the newborn King! The fruit is all soaked overnight in the whiskey, in a covered bowl, before use.

I always make three cakes - one for Christmas Day and two to eat every day for tea until then!

My Christmas Cake Ingredients:

150g (5oz) raisins

125g (4½oz) stoned dates

125g (4½oz) sultanas

100g (4oz) glace cherries

100ml (4 fl oz) Irish whiskey

(all of the above are soaked together overnight before making the cake)

225g (8oz) real butter

extra butter for greasing

200g (7oz) soft brown sugar

4 eggs

grated rind of 1 lemon & 1 orange

2tbls black treacle (light molasses)

225g (8oz) plain (all purpose) flour

½ tsp salt

1 rounded tsp baking powder

1 tsp mixed spice

¼ tsp ground ginger

¼ tsp grated nutmeg

¼ tsp ground clove

50g (2oz) ground almonds

50ml (2 fl oz) extra whiskey 

My Method:

1. Preheat the oven to 150°C (300°F), Gas mark 2. Grease a 20cm (8") cake tin and line it with greaseproof paper. Wrap some Newspaper around the outside and tie it with string. This will help the outside of the cake from browning too much during the cooking and prevent it from drying out.

2. Beat together, in a bowl, the sugar & butter until creamy. Gradually add the eggs, dusting a little of the flour in with each egg added. Add the treacle & grated fruit rinds and mix well.

3. Sift the flour and baking powder into the bowl of soaked fruit and add the salt, spices and almonds. Stir all of this together, mixing well.

4. Fold the fruit mix into the egg mix, stirring evenly. Spoon the completed mix into the cake tin. Pull a little dip back in the middle of the cake so that when it rises, it will level itself off better.

5. Bake in the centre of the oven for 3 hours. If it is browning a little too much cover it loosely with tinfoil. Cook for another ½ hour. The cake is cooked when a fine skewer, inserted into the centre, comes out clean and dry.

Make small holes all over the warm cake with a skewer and spoon the extra 50ml whiskey over the holes until it has all soaked in. Leave the cake to cool in the tin. 

When the cake is cold, remove it from the tin, peel off the lining paper, then wrap it first in clean greaseproof paper and then in foil.

A small amount of brandy, sherry or whiskey (depending on your own favourite drink) should be spooned over the cake every week until Christmas. This process is called “feeding the cake”. 

You also should turn the cake over, each week, before you pour another little bit of your favourite drink over it. This ensures that all that lovely alcohol penetrates to the very middle of the Christmas cake and definitely creates that "Yum!" factor on Christmas Day. Enjoy!

Zack

An Irish Whiskey Pumpkin Pie for Halloween

The original Jack O Lanterns were carved from turnips, potatoes or beets and has been a popular tradition here for centuries! Immigrants from Ireland brought the Jack O Lantern tradition with them when they went to the United States. They soon found that pumpkins, a fruit native to America,  were easier to carve into the perfect Jack O Lanterns and they made great pies too!

In recent years, Pumpkin Pie is becoming a popular Halloween dish here in Ireland, as coffee shops and restaurants have been adding this sweet, mousse-like dessert dish to their seasonal menu. I'm adding another little piece of Ireland to the Halloween story, by flavouring my Pumpkin Pie with a little Irish Whiskey. You can use whichever brand is your own favourite!

The first recorded recipe for pumpkin pie was published as a 'Pompkin Pudding' in 1796, in a book called American Cookery by Amelia Simmons. This cookbook is considered to be the first Cookery Book to be published by an American, in America. Only four copies of the first edition are known to exist!

The first American Cookbook: American Cookery, by Amelia Simmons, 

published by Hudson & Goodwin of Hartford, Connecticut, USA, in 1796

Pumpkin Pie is made in the same way as a Baked Cheesecake or a Custard Tart and is flavoured with cinnamon, cloves and ginger. If you've never eaten some, you could be excused for thinking that it might taste like a savoury vegetable quiche - but it's really more like a sweet cheesecake in a pastry crust! The Gingernut biscuits add flavour and also help to make the base crunchier. The evaporated milk gives a richness to the pie and the Irish whiskey works just perfectly with the spices to give it a yummy taste sensation!

You can make this recipe at any other time of year by substituting Butternut Squash or Sweet Potato instead of pumpkin. Their texture and taste are almost the same when flavoured and cooked. In the US, you can buy canned puréed pumpkin for use in cooking.

Becky Pumpkin - Butternut Squash - Sweet Potato

This recipe makes one 10" x 1.5" Pumpkin Pie

To Make the Pumpkin Puree:
Cut a medium-sized pumpkin into wedges and discard all the seeds. Cook the pumpkin in a 160*C oven for 30 minutes or in the microwave on high power for 12 minutes. Scrape off all the cooked flesh and purée it quickly in a blender until smooth. (If you are using canned pumpkin purée you'll need to spoon it onto a clean tea-towel and squeeze away as much liquid as possible.) You'll need 400g prepared Pumpkin Purée for the pie.  

The Puréed Pumpkin, a Splash of Irish Whiskey & Crushing the Gingernut Biscuits

Sweet Pastry and Base
250g Plain Flour
100g Butter
75g Light Brown Sugar
1 medium egg
a little Cold Water
100g crushed Gingernut Biscuits

1. Rub the butter into the flour until it's like breadcrumbs. Add the sugar and mix in. Break in the egg and quickly pull the pastry together adding a little cold water if needed. Roll it out and line a floured  10" Pie Dish (about 1.5 " deep). Trim off any extra pastry.

2. Crumb the Gingernut biscuits in a blender or by placing them in a sandwich bag and rolling them with a rolling pin until fine. Sprinkle the biscuit-crumb over the pastry base, pat it down and refrigerate until needed. Crush the Gingernut Biscuits and gently press them onto the Sweet Pastry.

Crush the Gingernut Biscuits and gently press them onto the Sweet Pastry

The Filling
3 Medium Eggs
160g Light Brown Sugar
1x 410g can Evaporated Milk
1 tsp ground Cinnamon
1/2 tsp ground Ginger
A pinch of ground Cloves
1/2 tsp Salt
400g Your Pumpkin Purée
35ml Irish Whiskey

1. Break the eggs into a large bowl and whisk them well. Add the brown sugar and mix in for 30 seconds until they're thick and creamy. Add the can of Evaporated Milk and mix well for about 30 seconds. Add the pumpkin purée along with the flavourings and mix everything together until smooth. Lastly add the whiskey and stir it into the filling.

2. Carefully pour the mix into your Pie Dish and tap the side of the dish a few times to help raise the air bubbles to the top. Bake in the centre of a pre-heated oven at 160°C for 40 minutes.

3. Check the pie as you would when testing a sponge cake. It should be soft, but responsive to the touch when it's cooked - giving you a little spring in the centre when gently pushed down.  Leave the pie aside, in the dish to set, until cold.

Zack's Irish Whiskey Pumpkin Pie

To turn it out, put a flat plate on top of the pie, turn it over tap the bottom of the baking tin. Lift off the tin gently. Now put your serving plate on the base of the pie and turn it back over! 

It's now ready to serve with a little fresh cream to which another little drop of Irish Whiskey has been added.

Enjoy!

Zack

Halloween & My Barmbrack Recipe

Halloween, celebrated on October 31st, is one of those true Celtic traditions that has become a world-wide celebrated occasion. Historically, it is based on the Celtic festival of Samhain which is derived from Old Irish and means roughly "summer's end".

With the plantation of Ulster in the early 1600's, the Scottish colonists brought with them the festival of All Hallow's Evening (All Hallows Even') celebrated on the same night and the two traditions merged. This was the night that the souls of the dead were thought to walk the earth and many people believed it a setting for supernatural encounters! I remember how Holy Water was sprinkled on the outhouses, sheds and farm animals  to keep them safe during the night and mirrors in our house were covered with sheets so that the poor souls could not enter the living world.

Brack comes from the Irish word "Breac", meaning trout (speckled like a trout) 

The traditional bread served on the night was the Halloween Barmbrack, meaning speckled cake, which is a sweet fruit bread. The word Barm comes from old English "Beorma", meaning yeasty fermented liquor and Brack comes from the Irish word "Breac", meaning Trout (the bread is speckled like a trout because of the dried fruit and candied peel).

The bracks made with yeast are called "barmbracks" and those that use baking powder and fruit soaked in tea are called "tea bracks".

Each member of your family must get a slice and it was always a great treat, to find the penny in the cake as this meant you were going to be rich. Other items buried in the barmbrack are: a ring for the bride-to-be, a thimble for the one who would never marry and a small piece of cloth indicating the one who would be poor. This is the recipe I have used for many years and it makes one loaf.

My Ingredients:

250ml (1 Cup) milk 

450g (3½ Cups) plain flour 

1/2 tspn ground cinnamon

1/2 tspn ground nutmeg

7g (1 sachet) (2 teaspoons) dried yeast 

75g butter (4 tablespoons)

75g (1/3 Cup) castor sugar 

1 beaten egg

150g (1 Cup) raisins 

100g (3/4 Cup) currants 

50g (1/4 Cup) chopped Dried Fruit Peel 

A little extra butter for greasing

My Method:

1. Warm the milk, add the butter and let it melt in the warm milk.

2. Mix the yeast with 1 tablespoon of sugar. Add half the warmed milk mixture. Add the beaten egg.

3. Sift the cinnamon with the flour into a bowl. Make a well in the centre and pour the yeast and liquid mixture into it. Sprinkle a little flour over the liquid and leave it in a warm place for 1/2 hour until yeast froths up.

4. Add in the remainder of the liquid and mix the whole lot into a dough. Add the sugar, raisins, currants and chopped peel into the dough and mix well. Turn it out onto a floured board and knead into a smooth round.

5. Put the dough into a butter-greased large bowl, cover with clingfilm and leave in a warm place until doubled in size (about half an hour).

6. Knead it back again and then shape into your greased bread tin. Brush the top with melted butter and cover with clingfilm until it is doubled in bulk again.

7. Bake for 40 minutes in a pre-heated hot oven at 200°C until a skewer inserted into the centre comes out clean.

8. To give it a nice glaze stir 1 tablespoon of sugar into 50ml boiling water and brush this over the top of the loaf when it comes out of the oven and is still hot.

Zack

Rockwell Hotel School Reunion, 20th October 2024

 The West Awake by Rockwell Hotel school Reunion.

THE WESTPORT WOODS HOTEL & SPA IN BEAUTIFUL MAYO

THE ROCKWELL HOTEL AND CATERING SCHOOL, which had a major influence on traditional cooking and service in the hospitality sector of Ireland, is holding a reunion for past students on Sunday 20th October at the Westport Woods Hotel & Spa in Westport, Co Mayo.

Stardust 1981 - This year Rockwell has invited members of the Stardust committee as their guests to remember and honour Brian Hobbs, one of the forty-eight who died in the 1981 Stardust fire. Brian was a past Rockwell student and an incredibly talented young waiter from Dublin with the world at his feet. Brian was a Gold medal winner for Ireland in Wine Waiting and had just returned from Zurich where he had gained valuable experience at the James Joyce Pub before his untimely death. Antoinette, a Stardust survivor & Lorraine Keegan who lost two sisters in the Stardust fire will represent Brian at the reunion as guests of honour sponsored by Ciaran Kelly, owner of the Landmark hotel Carrick-on-Shannon, Co. Leitrim.

Joe Shannon RIP 5TH MARCH 2024

Rockwell will also honour their good friend, supporter, and colleague JOE SHANNON who we lost in March this year. Joe’s family will be with us on the night. Joe was such a great character and fully bought in to the Rockwell reunions sadly missed never forgotten. 

The late Chef Joe Shannon

Chef Paddy Brady Executive chef Westbury hotel from 1984 to 2000 is another supporting chef who would do so much for culinary Ireland, to be honoured for his support and contribution to Rockwell Hotel School.

ROCKWELL HOTEL & CATERING SCHOOL was world renowned for its unique training in hospitality and turned out some of Ireland’s best chefs and waiters, many of whom work in top restaurants around the world today. 

Rockwell Hotel School was established in 1958 under the auspices of Bord Failte and was run by Jimmy Kelly in Rockwell, Cashel, Co Tipperary under the Holy Ghost Order and Fr Denis O’Brien 

Well-known past pupils include Martin Shanahan, TV chef and proprietor of Fishy Fishy in Kinsale, Co. Cork, Eugene McSweeney, a well-known industry consultant who resides in Kilkenny, Ed Cooney  Executive Chef at the five-year Merrion Hotel in Dublin, Steven McNally, former Deputy CEO at the Dalata Hotel Group and former President of the Irish Hotels Federation, Noel Cunningham  media personality and General Manager at Harvey’s Point, Co, Donegal and Paul Carty Former MD at Diageo and Chair of Irish Tourism Confederation (ITIC), Sean Davoren  head butler at The Savoy Hotel and lately seen on the ITV programme The Savoy  and Michael Lynch, who has worked at Claridge’s since 1978 and featured in the 2012 BBC series Inside Claridge’s, are also past student of Rockwell.

 

 Pat Cronin, who was one of Rockwell’s first students and the last Manager of the Catering School  said: “Rockwell had a major influence on traditional cooking and service in the hotel and catering industry in Ireland during its 25-year history, and its legacy lives on as past pupils continue to make a major impact on the hospitality business national and globally. It is a sadder place without the Rockwell students.

Former pupils will be travelling from all over Ireland and further afield for the event – one chef Padraig Molloy is even coming in from Antarctica. The evening, which is in aid of a local charity, will commence with Mass at 7pm in the hotel, followed by a drink’s reception, a six-course dinner. 

The organisers, Gerard Allen, former student and Dolores O’Connor, former Administration assistant at the school are also seeking old photos and memorabilia from Rockwell, as one of their past students, Rory Morahan, the Druid Chef, is putting together a collection for all to see on the night. If you have memorabilia, would like more details on the event, or you would just like to reconnect with old Rockwell friends, see the Rockwell Hotel School Facebook page and Instagram or contact rockwellhotelschool@gmail.com.

Westport Woods Hotel & Spa

Looking for the perfect escape whether it is a family vacation, a friends' retreat, a romantic weekend, or a peaceful getaway, the four-star Westport Woods Hotel & Spa is your ideal destination. Nestled in a 300-year-old woodland, just minutes from vibrant Westport, our hotel offers the perfect blend of tranquillity and luxury.

Michael Lennon, manager of the Westport Woods Hotel and a former President of the Irish Hotels Federation, is a past Rockwell pupil, is hosting this year’s event, which is held every two years.