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CHRISTMAS EDITION 2016 | BíaMaíth 1

ISSUE 4CHRISTMAS

EDITION2016

MAGAZINE

IRISH FOR GOOD FOOD

with Chef Liam Boland

Turkey leftover recipe ideas Festive food made easy

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CHRISTMAS EDITION 2016 | BíaMaíth 3 2 BíaMaíth | CHRISTMAS EDITION 2016

C HRISTMAS is a season that I've always enjoyed. I think all foodies are in their element around this time of year. But when my

mum passed away around the festive season two years ago, shortly after I set up the BiaMaith page, things changed for me. I didn't feel like celebrating and instead I cooked Christmas dinner for a home-less family in Dublin city. It was a great way for me to give back as my mum had given me so much over the years. Whether it was support-ing me all through childhood, helping me with my education and whenever I needed a dig out, or being there for me when I'd made mistakes and when other people had turned their backs on me. She was always my rock. When she passed away, I lost a bit of myself. I set up BiaMaith two years ago, when she was still with me. And she was so proud. I hope she's still proud.

This time last year, when BiaMaith turned ONE, we launched my first cook book, Good Food Made Simple and we have been grow-ing constantly ever since. I now have more than 30,000 Facebook followers and an average of about 1.6 million people are reading my posts on Facebook every week. We've launched this magazine and it's being downloaded around 180,000 times per edition. We've had amazing prize giveaways and we're still cooking great food for people from scratch. The BiaMaith ethos of eating well, whatever your bud-get, is still at the core of what we do. We prove every day that you can eat good food even if you're tight on money and time. I'm so proud to have so many people tell me regularly that BiaMaith has made a difference to the quality of their lives because of this.

Christmas is back on my agenda this year. I'm celebrating two years of BiaMaith and I'm celebrating the fact that it is possible to come from the darkness and back into the light, with the help of good friends and you, my BiaMaith family. I lost my own friend to suicide this year, a dear friend who helped create the book. I am remembering him along with others I have lost, especially my mum. For people with depression, Christmas can be one of the loneliest times of the year and I'm asking you to please reach out to someone if you are finding things are too much for you. It's OK to not be OK. Pick up the phone. Send a text. Tell someone you're suffering. They will want to help you because they love you and care for you, even if you don't love yourself at the moment. It is possible to heal and to find happiness again.

This edition of the magazine is sponsored by DID Electrical, and I'm delighted to have them on board. They have sponsored an amaz-ing prize of a €1000 voucher for one of our readers - talk about an amazing thing to win just before Christmas. When I was approached about collaborating with DID Electrical, it was a no brainer for me as they have the same ethos as BiaMaith. A 100% Irish company, they provide top-class brands at great value and provide jobs in communi-ties all over the country. So I'm delighted about this collaboration.

I want to wish you all a wonderful, happy Christmas this year and thank you again, from the bottom of my heart for supporting BiaMaith and all that we do.

A NOTE FROM LIAM

CONTENTS

From now until the end of December, we are offering 20% OFF our best-selling, 5* rated cookbook,

Good Food Made Simple. The special offer price of €20 includes delivery and a FREE digital version of the book.

Limited stock left, so order now to avoid disappointment. This would make a great gift. Available at www.BiaMaith.ie/store

CONTENTS

■ PAGE 4 Making A Xmas Box For Your Kids

■ PAGE 5 Christnas Dinners From Around The World

■ PAGE 6 Turkey Explained In Simple Terms

■ PAGE 8-12 Perparing a Christmas Banquet

■ PAGE 14 5 Delicious Stuffing Recipes

■ PAGE 15 Vegetarian Nut Roast

■ PAGE 16 Ham Glazes

■ PAGE 18 Turkey Leftover Recipes

■ PAGE 19&20 Delicious Desserts

■ PAGE 22 Focus on Bandon

■ PAGE 24&25 D.I.D Electrical Gift Guide

■ PAGE 26-29 Homemade Foodie Gifts

■ PAGE 30 Delicious Soup Recipes

■ PAGE 32 Festive Drinks

■ PAGE 34&35 Tomas O'Leary Interview

■ PAGE 36&37 BiaMaith Gift Guide

■ PAGE 38&39 Review on the latest products

■ PAGE 41 D.I.D Competition

■ PAGE 42 TOMY Competition

■ PAGE 43 TOLD & CO Competition

■ PAGE 41 SCOOTER Competition

BiaMaith Christmas Magazine by Liam BolandCopyright © 2016 Liam Boland. All rights reservedFor all advertising and editorial queries contact [email protected] by Audrey Kane - [email protected]

NEXT ISSUE OUT IN DECEMBERFEATURING CANAPÉ RECIPES AND

COCKTAILS THAT WILL TEACH YOU ALL YOU NEED TO KNOW ABOUT

COOKING FOR LARGE GROUPS


C HRISTMAS is a brilliant time of year for most people, but it's magical for kids. If you have children, I'm sure you'll agree that some of the most special memories are of the time you get to spend with them over the festive season. Most people are off work at this time of

year and it gives you a chance to catch up with one another properly and to really spend quality time together. And of course the excite-ment of Santa and presents has most kids on cloud nine.

One thing that we recommend doing on Christmas Eve every year is putting together a Christmas Eve box that you can give the kids to open that night. It's a lovely tradition to start every year and the contents of the box can evolve every year to suit your children as they grow from babies into teenagers - and even beyond! Here, we've put together box suggestions for young children of pre-school and primary school age, just to give you some ideas. But obviously you can mix it up and tailor it to suit your own kids' likes. You'll find lovely storage boxes in loads of different shops. I found mine last year in Dunnes - it was actually a Christmas decoration storage box. It's really sturdy and is perfect for using this year again.

● CHRISTMAS PJS. We always put new festive pyjamas into the Christmas Eve box and always will, no matter what age the kids are. Who doesn't love jammies? I love looking back at pic-tures of them in their festive gear on Christmas Eve.

● A NEW DVD. It doesn't have to be a new release or a Christmas movie - just something they haven't seen before. Even a classic like Mary Poppins or The Wizard of Oz. Mine haven't

seen those yet and there are so many more favourites from my childhood that I can't wait to show them. We always snuggle up on the couch in our new PJs to watch the DVD on Christmas Eve.

● SACHETS OF HOT CHOCOLATE AND SOME POP-CORN. The perfect Christmas Eve treat to enjoy while watching the movie.

● REINDEER FOOD and something for Santa - the ritual of putting out treats for St Nick is a must on Christmas Eve.

● A NEW BOOK. My kids love reading, so I always get them a new book for their special Christmas Eve bedtime story. Again, it doesn't have to be a Christmas book, it can be something they'll enjoy all year round.

The Christmas Eve box will be a staple in our house long after Santa stops coming.

|TRADITIONS |

MAKE IT MORE SPECIALCREATE A CHRISTMAS EVE BOX FOR YOUR KIDS

F ESTIVE dinners in Ireland are pretty standard for the most part - people will have turkey, ham, sprouts, roast potatoes, stuffing and the usual trim-mings. Some parts of the country

have spiced beef and red cabbage, or goose could be on the menu. But as a whole, we're a pretty traditional bunch when it comes to our festive food. Here, we've taken a look at what's on other people's plates around the world on Christmas Day - or Christmas Eve for much of Europe, whose biggest celebration is actually on December 24th.

Some people complain about Brussel sprouts not being tasty, but spare a thought for people in Green-land whose Christmas nibbles comprise of a dish called mattak - it's raw whale skin with blubber. Another canapé that nobody here would be fighting over is something called kiviak - it's a bird called an auk wrapped in seal skin. It's buried for a few months until it's well decom-posed and then it's eaten. Yummy.

A much more palatable feast takes place in Italy, where the tradition is for The Feast of the Seven Fish-es seafood banquet takes place on Christmas Eve. On Christmas Day, Italians tuck into pasta and sausages. In Germany, their Christmas Eve feast consists of red cabbage and roast goose, while in Poland the Wigilia banquet is made up of dumplings and borscht. One of the most popular traditional Christmas foods in France is the chocolate log.

Down under, Aussies of course love a shrimp on the barbie, while in America they also indulge in roast dinners similar to our Sunday roasts. Their desserts is usually apple pie or pumpkin pie. Further south in Mexico, fish and stew is common, while believe it or not in Japan, it's traditional to tuck into a KFC. We'd rather our turkey and ham any day.

XMASDINNERS

from around the world

In Germany their Christmas Eve feast consists of

red cabbage and roast goose

TRADITIONS


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CHRISTMAS TURKEYLIAM EXPLAINS THE INS AND OUTS

Top Tips for Cooking Your Turkey

F OR many people, Christmas wouldn't be Christmas without turkey and all the trim-

mings. It's a staple in most homes across Ireland and beyond. Cooking such a large bird can be very daunt-ing for many though - even people who do it year after year. It is very easy to dry a turkey out, something which can ruin an otherwise perfect Christmas dinner.

There are numerous turkey prod-ucts available nowadays - you can choose from fresh or frozen whole turkeys, turkey crowns, boned, stuffed and rolled, stuffed turkeys, stuffed turkey crowns, bones and rolled turkey legs. The list is endless so it's easy to see how it can be con-fusing for people who aren't quite sure what type of turkey suits their family best. So here, we've put together a simple BiaMaith guide to choosing the best turkey for you and your family this Christmas.

■ FRESH OR FROZEN OR FREE RANGE? It all boils down to taste and budget. Free range and or organic

turkeys are free to roam within reason, which allows them to eat nat-ural foods like grass and flowers as well as the corn they are fed. This impacts a more gamey flavour to the flesh than a shed reared frozen non-free range bird will have.

Frozen turkeys tend to be reared in conditions more akin to what you will see on a battery chicken farm. This means they don’t have much room to roam around and are fed a strict diet to increase their body weight using as little food and resources as possible so as to increase profits.

This really shows in the meat you eat on your plate. Frozen battery birds simply don’t have the lovely rich flavour you get from a fresh free range bird.

Price is another big factor. You will spend a lot more on a free range turkey than on a store bought battery farmed one. It does, after all, cost a lot more to rear a free range bird.

If using a fresh turkey, then make sure to get your order it well before Christmas. Your supermarket probably won’t guarantee that they will hold you one unlike your local butcher who will not only hold you one but will also tell you where it was reared and what it was fed.

Store a fresh turkey in your fridge for a maximum of 2 days before you cook it. Then leave out of the fridge for 1.5 hours before roasting.

A frozen turkey should be left to defrost in your fridge for about 1 day per 2.5kg.

It is important that you remember to remove the neck and gizzards from inside the cavity of the bird before cooking.

■ SHOULD I STUFF MY TURKEY? Stuffing a turkey is a risky business. You really need to know what

you are doing to ensure the centre of the meat and stuffing reaches the correct temperature to avoid food poisoning. Without a food thermometer, this can be very difficult. For this reason, I personally, would never stuff a turkey unless I had a food thermometer to hand.

It is just as easy, if not easier to, make the stuffing and cook it sep-arately. I like to add some cooking juices from my turkey to give the stuffing a lovely added bit of flavour.

TURKEY FACTS

● Seasoning is key. I love a mix of salt, pepper and paprika with a little rapeseed oil and I rub it all over the turkey.● Baste, baste and baste again. This is when you spoon the juices over the meat, which keeps it moist while it cooks. Do this every half hour until it is cooked. ● Resting the turkey is important so when you remove it from the oven, cover it loosely with tin foil and allow to sit for 20 minutes or so before carving.


CHRISTMAS BANQUETMouth-watering recipes for the festive season and beyond

L ET'S face it – apart from the joys of spending loads of time with family and friends and perhaps getting a few gifts thrown in the mix, Christmas is really about food. And lots of it. There's nothing better than lounging around at home with your nearest and dearest over the festive season and indulging in some delicious grub. On page six we gave you a guide to cooking and roasting your turkey, but here, we've put together a list of alternative roasts and all the staples for a simply mouth-watering dinner on

Christmas Day and beyond. So whether you're into a tasty beef or pork dish, or want to try something you might not have made before, new such as goose or duck, hopefully something here will tickle your fancy and you'll be able to create a banquet for your family and guests.

BANQUET

Geese are free range, spending most of their lives grazing on grass in the open fields. TTheyhey are a hardy bird with a rich a richflavour and they're easier to cook than turkey.

than turkeys. We ate geese here in Ireland for centuries, long before we had ever heard of a turkey. In the earlier half of the last cen-tury, turkeys became more popular, though only for those who could afford it as itturkey was an expensive bird to rear.

For some, a roast goose is and always will be the traditional bird eaten at Christmas. It has far more flavour than turkey meat and it is also cheaper per KG, though some places will charge a premium for a good goose.

The fat on a goose breaks down at a much lower heat than a duck, 43.88C for a goose and 52.22 for a duck, making it easier to cook and consume.

Goose fat can be kept and stored, refrig-erated, in airtight jars for 2 months. It can be used to fry all sorts of meat and to make great chips or roast potatoes.

INGREDIENTS● 4.5 – 5.5 KG goose● 2 lemons● 2 oranges● 2 tsp Chinese five spice● 1 tsp salt● 1 tsp garlic powder● Good handful fresh parsley and thyme.● 3 tbsp olive or rapeseed oil● If making your own gravy…● Gravy browning● Veg or beef stock cube● 600ml water

METHODA goose should be roasted for 20-25 minutes per 450g plus 20 minutes extra.1. Remove any excess fat from the goose, especially around the legs and bottom cavity.2. Using a sharp knife lightly score the bird along the breast and legs by cutting a criss-cross. This will help the fat render down faster when cooking.3. Zest the oranges and lemons then mix in a bowl with the chinse five spice, salt and garlic powder.4. Rub this into the goose the, along with the parsley and thyme stick the remaining mix into the cavity. Set to one side for about 1 hour to allow it to come to room tempera-ture. 5. Preheat your oven to 200C or GM4.6. You can cook it two ways now. The first is to place a deep roasting tin with roughly chopped onions x 2, celery stalks x 2 and carrots x 2, on the bottom shelf of your oven then place the goose on the rack above this. The tray will catch all the fat.

7. You can also do the same as in step 6 only leave the goose on top of the chopped veg.8. After the goose, has been roasting for 15 minutes at 200C or GM5, turn the oven down to 180C or GM4, cover the goose with tin foil and finish cooking.9. Check halfway through in case you need to remove some of the oil from the roasting tin. If you do, pop it into a jar and allow to cool before covering and storing to make great roast potatoes etc. 10. Remove the foil for the last 15 minutes of cooking. Allow the bird to rest for 20 minutes under the foil before serving.Roast GravyAdd 30g flour and 30g goose fat to a pot then heat until the flour is cooked, about 3 minutes.Add 600ml of cold water and 1 veg or beef stock cube to this then add the veg your roasted the goose over. Blend this with a food blender. Use gravy browning if you feel it needs it.

Traditional Roast Goose

Roast Goose

INGREDIENTS● 1.3kg - 1.5kg rib roast, boned and rolled● 4tbsp olive oil, plus a good drizzle● 4 garlic cloves/3 medium onions● 3 or 4 sprigs of fresh thyme● 100ml red wine ● 50g flour ● 3tsp cracked black pepper ● 2tsp salt/ 2tsp paprika ● 4 carrots (optional) ● 2 parsnips (optional) ● 50g butter /¼ tsp gravy browning

METHOD1. Allow the joint of beef to rest out of the fridge for at 45 minutes before starting.2. Pre-heat the oven to 210°C or Gas Mark 8.3. Peel the carrots, onion and parsnips if using them and cut into large, similarly sized pieces.4. Add to a roasting tin with the garlic and thyme then drizzle with a good drop of olive oil.5. Mix 3 tbsp of olive oil with the pepper, salt and paprika then rub this into the beef using your hands. Ensure it is coated really well, use more oil if you have to.6. Heat a non-stick pan and seal the beef by placing each side on the hot side of the pan for about 45 seconds each. Remove from the pan and place on top of the vegetables you've placed in the roasting tin.7. Place in the oven and turn the heat down to 180°C or gas mark 4.8. Roast for 1 hour and 10 minutes, ensuring you baste the beef with the cooking juices every 15

minutes. This will cook it rare. Add 15 minutes for medium and 30 if you like your beef well done.9. Add the butter for the last 15 minutes and baste again 5 minutes before removing from the oven ensuring you coat the roast with as much butter and juices as possible10. Remove the beef from the roasting tin and leave on a plate to rest for 30 minutes before serv-ing. Cover with tin foil to keep warm.

ROAST GRAVY1. Place the roasting tin on a gas ring or elec-tric hob and turn the heat to medium. Using a wooden spoon ensure the flour absorbs as much butter and juices as possible. Cook out for about one minute then add the red wine and 1 pint of boiling water.2. Bring to the boil and remove from the heat. Strain contents of the tin into a pot and put back on the heat.3. Add the Gravy browning and stir with a whisk then allow the gravy to reduce until it is at the consistency you like.

Brussel SproutsBrussel sprouts are one of those things we all associate with Christmas. Love them or hate them, chances are you will see them on the table over the festive season. The thing is, if you give this little vegetable some love and attention when cooking it, you will end up with what is one of my favourite vegetables to eat.

Boiling sprouts is the totally wrong way to go about cooking them. I cook them in butter and a little water which gives them a won-derful sweet, nutty and buttery flavour that is hard to beat. I choose to use frozen ones myself as I find they are that bit sweeter unlike the fresh ones which can be a little bitter, especially if they are an older sprout.

INGREDIENTS● 1 bag of frozen or fresh Brussel sprouts.● 50g butter● 75ml water● Black pepper and salt

METHOD1. Melt the butter in a pot. 2. Add the Brussel sprouts, water and seasoning (salt and pepper)3. Cover with a tight fitting lid or tin foil if you don’t have a lid. Make sure as little steam can escape as possible.4. Cook on a really low heat – the lowest possible - for between 20 and 35 minutes depending on how big the sprouts are. Check to see that they are cooked by tasting one. You will need to stir them every ten minutes or if you have a lid, leave it on and give the pot a little shake.

Christmas Banquet

Roast Beef



INGREIDENTS● 1 fresh whole duck ● 50ml soy sauce ● 35ml sesame oil ● 20ml Chinese rice wine ( sherry will do )● 2 tbsp Chinese vinegar or white wine vinegar or cider vinegar● 4 cloves of garic, peeled & chopped finely● 1 inch piece of ginger, peeled & chopped● 1 cinnamon stick ● 3 star anise ● 100ml water ● 4tbsp honey

METHOD1. Pre-heat the oven to 170C or gas mark 3.2. Remove the innards of the duck - they should be inside it in a little plastic bag.3. Place the duck on a plate and pat with a paper towel. You could also give the inside a wipe with the paper towel to ensure any blood or innards are completely gone. It's not recom-mended you wash poultry as this can lead to contamination and food poisoning. 4. Place the cinnamon stick and star anise into the cavity at the top.5. Place a wire rack into or over the roasting tin, then place the duck onto the wire rack.6. Pour the water into the roasting tin.7. Mix half the honey with the rest of the ingre-dients in a cup or bowl.8. Using your hands or a pastry brush coat

the duck in the mixture then cover the whole roasting tin in tin foil. Place in the oven for 30 minutes.9. After 30 minutes remove from the oven and coat in the mixture again, don't be light handed - really work it into the meat. Return to the oven for a further 30 minutes.10. Repeat then pour the remaining mixture into the roasting tin. Cover again and return to the oven for 30 minutes more.11. Remove from the oven and remove the foil for the last time. Turn the oven up to 190C or gas mark 5.12. Coat the duck in the last of the honey and return to the oven for 20 - 30 minutes more until golden brown.13. Remove and allow to rest for 15 minutes before serving.14. You can allow it to cool then remove the flesh from the bones or you can serve it whole.

CHRISTMAS BANQUETDon't forget the ham and the roasties

T o many it wouldn’t be Christmas without a nice bit on ham on the dinner plate. I am definitely one of these people. My mum used to cook hers on the evening of Christmas eve. Then, after midnight Mass, we would have a drink and hot ham sandwiches. I’d slather English mustard, raw onion and cheddar cheese on mine. They're the nicest sandwiches I've ever eaten.

BANQUET

I like to cook my ham on the bone at Christ-mas. It has a much nicer flavour but you need a fairly large pot to do it. If you do have one large enough, make sure to soak the ham in cold water for 4 hours before cooking.

Cook the ham in boiling water for 25 minutes per 450g and 30 minutes over. The same times apply to a ham that isn’t on the bone. When cooked, you can remove the fat if you choose though I like to keep it on and glaze that plus the flesh with a sticky sweet and spicy glaze. I love to put loads on and then more again halfway through cooking in the oven.

Pop the ham into a preheated oven 180C or Gas Mark 4 for 40 minutes or so until the glaze has browned and looks delicious.

Cooking your ham in CokeCooking a ham in Coca Cola is actually a

thing. It gives the ham a wonderful sweet fla-vour which, when combined with a mustard glaze, is amazing. To Cook yours in coke, you must make sure the ham is covered with the Coke when in the pot. Then cook the ham as normal.

BAKING YOUR HAMI love baked ham. Its really easy to do as well. When you boil a ham you should finish it in the oven with a glaze. When baking a ham you don’t boil it at all.

INGREIDENTS● 500g – 1kg ham fillet● 1 cinnamon stick● 2 tbsp English mustard● 100ml water● 75g brown sugar● 6 or so black peppercorns● 2 bay leaves

METHODPre-heat your oven to 180C or Gas Mark 41. Place all the ingredients in a roasting tin then add the ham and rub the ingredients into it. Cover tin with tin foil so as little steam as possible escapes. 2. Cook in the oven for 30 minutes per 450g

plus 30 minutes over.3. Remove and glaze with your choice of glaze then return to the oven on a clean roasting tin and bake for 30 minutes more.4.R emove and allow to rest for 15 minute before carving.

Christmas HamHam

INGREIDENTS● 6 large potatoes, roosters are good for this● 50g grated parmesan cheese ● 2 tsp paprika/ 1 tsp salt ● 1 tsp coarse ground black pepper ● 1 tsp garlic powder

METHOD1. Pre-heat your oven to 180C or Gas Mark 4.2. Peel the potatoes and cut in half so you are left with 12 evenly sized spuds. 3. Place then in a pot of water with 2 tsp of salt and bring to the boil. Continue to boil for 5 minutes.

4. Drain into a colander and give them a good shake.5. Heat 4tbsp of oil or juices from the turkey roast or goose or duck fat in a clean roasting tin in your oven.6. When the oil is good and got, add the par boiled potatoes. Be careful of the oil splashing. 7. Season the potatoes with the salt, pep-per, paprika and garlic powder.8. Cook in your oven for 15 minutes.9. Turn them over and add the grated par-mesan cheese then cook for 15 minutes more until crispy.Makes 12 Roasties

The Ultimate Roast Potatoes

Honey Roasted Carrots & ParsnipsThese are perfect with a roast of any description, especially a Christmas roast. They can be prepared the night before then finished in the oven when your roast is almost done.

INGREDIENTS● 4 good sized carrots ● 3 parsnips ● 4 tbsp honey ● 2 tbsp olive or rapeseed oil ● Salt and coarse ground ● black pepper to taste

METHOD1. Peel the carrots and parsnips then cut them into even sized chunks.2. Par-boil them for 10 minutes then drain and place in a roast-ing tin and add the honey and seasoning.3. If not serving then until the next day, cool them down under a cold tap and store in the fridge.4.When it comes to roasting, give it all a good mix so the veg is coated evenly.5. Add a few rosemary stalks and roast for 15 to 20 minutes.6. Serve immediately.

Honey Roast Duck

Honey Roast Duck

Roasted Carrotts & Parsnips



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INGREDIENTS● 1 x 2.5kg or so rack of pork, chine bone removed● 2 tbsp salt ● 2 tsp coarse ground black pepper● 2 carrots, peeled and roughly chopped ● 2 onions, peeled and cut into quarters

The Gravy ● 3 tbsp flour ● 25g butter● 1 veg or chicken stock cube ● 500ml water ● 1 bay leaf● 1 tbsp redcurrant jelly

METHOD1. Score the skin of the pork like you see in the picture. Rub this with the salt and allow to come to room temperature for 1 hour. 2. Preheat your oven to 200C or Gas Mark 5.3. Season the flesh of the pork with the pep-per and a little salt.4. Place the chopped onions and carrots in a roasting tin then place the pork on top, scored skin side up.5. Place in your oven and cook for 25 min-utes per 500g plus 20 minutes over.6. Cook on 200C, gas mark 5 for 20 minutes. This higher temperature is needed to get great crackling. 7. After 20 minutes turn the oven down to 180C, Gas Mark 4 and cook for the remain-ing time.

8. Check that the pork is cooked by piercing the thickest part with a skewer or knife and ensuring the juices run clear and are free of blood.9. Allow the meat to rest for 20 minutes loosely covered with foil before carving.

THE GRAVY1. When you remove the pork from the roasting tin add the butter to the tin and place on the hob over a medium heat.2. When the butter melts add the flour, and mix well so it absorbs all the juices and but-ter, cook for 2 minutes.3. Add the water, stock cube, bay leaf and redcurrant jelly and mix well. Bring to the boil then simmer for 5 minutes. Taste and serve if happy with the flavour.

Cauliflower CheeseI love this dish and believe it or not I actually prefer it with frozen cau-liflower. But you can use fresh or frozen and I bet you'll love it either way. I experiment with different cheeses from time to time, too. A strong brie is great and smoked cheese is fantastic in it but blue cheese doesn't work with it at all.

INGREDIENTS● 1 bag of frozen cauliflower or 1 head of fresh ● 1 vegetable stock cube ● 250ml fresh milk ● 200g of grated cheddar, or you could use 100g of cheddar and 100g of brie ● 50g flour ● 50g butter

METHOD1. Preheat your oven to 180°C or gas mark 4. 2. If using frozen cauliflower, place in a pot of water, cover, bring to the boil, reduce heat and simmer for 6 minutes. If using fresh cauliflower, cut into florets place into boiling water and boil for 10 minutes. Strain. 3. Add the cooked cauliflower to an oven proof dish. 4. Place the milk into the pot, then slowly bring to the boil adding all of the cheese and the stock cube, stirring all the time. The cheese will thicken the sauce. 5. If the sauce needs to thicken more, melt 50g of butter or margarine in a pot then add 50g of flour. 6. Cook for about 1 minute. Add this to the sauce little by little until it thickens. Allow time for it to do it's work before adding more. It won't thicken until the sauce is close to boiling. If it ends up too thick add a little more milk. 7. Pour the sauce over the cauliflow-er, then place in the oven for 15 - 20 minutes until the top is golden brown.

Roast Rack of PorkT his dish is absolutely delicious with the White Pudding and Apple stuffing from

page 14. Make the stuffing as per the instructions and place underneath the pork for the last hour of cooking.

Roast Rack of Pork

BANQUET


INGREDIENTS● 3 whole carrots, peeled ● 3 onion, peeled● 3 sticks celery ● 5 sprigs fresh thyme, stalks on.● 2 bay leaves ● 1 vegetable stock cube ● Dash gravy browning ● 30g flour ● 30g butter ● 500ml water Or for gluten free● 3 tbsp cornflour ● 3 tbsp cold water

METHOD1. Preheat your oven to 180C or GM4Roughly cut the onions, carrots and celery then place in a roasting tin.2. Place this in the oven and cook until the veg has started to caramelise and browned in all sides. This will give your gravy a rich colour.3. Remove from the oven and pour the water into the roasting tin with the

veggies. Add the thyme then place back in the oven for 15 minutes. 4. Meanwhile, melt the butter in a small pot then add the flour and cook for about 2 minutes stirring all the time.5. Remove the roasting tin from the oven then strain the liquid into a pot.6. You can blend the veg into the liquid then strain this if you prefer, it will add to the flavour.7. Bring the liquid to the boil then slowly add the butter and flour mix (roux) until it thickens to your liking. 8. You can choose to add a couple drops of gravy browning to give it a darker colour. Taste and serve if happy.

INGREDIENTS● 300g tofu, cut into small cubes● 2 butternut squash or large sweet potatoes● 200g mushrooms, Sliced● 1 Large onion, chopped● 1 Large leek, chopped● 2 celery sticks, chopped● 2 garlic cloves, finely chopped● 3tbsp rapeseed oil● Juice of half a lemon● 1tbsp Thyme● Handful fresh parsley, roughly chopped● Handful fresh coriander, roughly chopped● 125g mixed nuts● 1tsp dried coriander● 2tbsp soya sauce● 75g bread crumbs● Salt and pepper to taste

METHOD1. Pre-heat your oven to 180C or GM42. Cut the butter nut squash in half and remove the seeds. Place on a baking tray and cook in the oven for 12 minutes, remove and set to one side when done. If using sweet potato cut in half and scoop out a large hollow then bake for 10 minutes.3. Heat 1 tbsp rapeseed oil in large saucepan and add onion, celery, leek and garlic. 4. In a smaller saucepan heat 1 tbsp rapeseed oil and cook mushrooms for about 3 minutes until soft, then add thyme and put the mushroom mix-ture into the other large pot. Cook for a further 3 minutes.5. Add parsley, coriander, and the tofu and cook for 2 minutes. 6. Blitz the nuts in a food processo , until coarse. Add nuts, breadcrumbs, soya sauce and lemon juice, mix, then add salt and pepper to taste. 7. Fill the hollow of the butternut squash or sweet potato with the mix and bake for 15 to 20 minutes until cooked through.8. Allow to rest for 5-10 minutes before serving.

Tomato and herbThis stuffing goes really well with any roast

meat - especially beef. It’s always proven re-ally popular when I cooked it in restaurants. Give it a go, I bet you really enjoy it.

INGREDIENTS● 400g fresh breadcrumbs● ½ tin chopped tomatoes● 2 tbsp mixed herds● 100g butter● 1 onion, finely chopped● 2 cloves of garlic, finely chopped

METHOD1. Melt the butter in a pot then add the on-ion, garlic and mixed herbs. Cook until the onion is soft, which takes about 3 minutes.2. Add the breadcrumbs and chopped toma-toes then mix really well.3. I like to add about 4 tbsp of gravy or meat juices to give it a lovely flavour.4. You can wrap it in greased tin foil and cook it in the oven, 180C or Gas Mark 4 for 10 minutes or place it under the roast in the oven for the last 20 minutes of cooking

White Pudding & AppleINGREDIENTS● 100g fresh breadcrumbs ● 100g white pudding ● 1 apple, cooking or Granny Smith, chopped● 50g butter ● 2 garlic cloves, chopped ● 1 onion, chopped ● 4 tsp dried sage or good handful of fresh leaves ● Pinch salt and pepper to taste

METHOD1.Melt the butter in a medium pot and add the onions and garlic. Cook until the onions are soft but not coloured. 2. Chop the pudding into small pieces then add this too. Cook for 2 minutes. 3. Add the apple, salt, pepper and chopped sage, mix well. 4. Place in tin foil or in an oven proof dish and cover. Place this in the oven during the last half hour your meat is cooking so they are ready together.

Pork & Apricot stuffingINGREDIENTS● 400g pork mince● 100g smoked bacon lardons● 5 dried apricots, chopped● 50g fresh breadcrumbs● Good handful fresh chopped sage leaves or 2 tsp dried/1 granny smith apple

METHOD1. Pre-heat your oven to 180C/Gas Mark 4.2.Place all the ingredients in a bowl and mix.3. Cook in a loaf tin, casserole dish or wrapped in greased tin foil for 30-40 mins.4. Use a food thermometer to ensure it is cooked through - the centre must be 75C or higher.5.If you don’t have a food thermometer cut into the centre and ensure it is cooked.

Sausage & SageINGREDIENTS● 150g breadcrumbs/2 onions, chopped● 2 garlic cloves, chopped● 1 cooking or granny smith apple, peeled, cored and chopped● 50g butter/600g sausage meat● 1.5 tbsp dried sage or a good handful of fresh leaves, chopped/Salt and pepper

METHOD1. Cook the onions and garlic in the butter

until the onions turn soft then add the rest of the ingredients and cook for 5 minutes. 2. Roll into stuffing balls or place in a loaf tin and bake for 35-45 minutes , 180C or Gas Mark 4.3. Serve with any roast though it is especially nice with chicken or turkey.

MushroomINGREDIENTS● 50g dried mushrooms● 400g mixed mushrooms, wild are best but chestnut will do● 2 onions, finely chopped● 4 garlic cloves, finely chopped.● 25g butter/3 sprigs of fresh thyme, stalk removed and leaves chopped● 2 tbsp olive oil/150g breadcrumbs● Pinch of black pepper and salt

METHOD1. Coarsely chop the mushrooms.2. Heat the oil in a pot then cook the onions for 3 minutes, add the garlic and cook for 1 more minute.3. Add the mushrooms and thyme then cook for 2 minutes more. Add the butter and let it melt.4. When the butter has melted add the pep-per, salt and breadcrumbs and mix well.5. Set to one side to cool or serve immedi-ately under a steak or roast beef.

FIVE STUFFING RECIPES

STUFFING VEGETARIAN

Vegan Nut Roast

J ust because you don't eat meat, doesn't mean your Christmas dinner has to be boring or bland in any way. It's often about the trimmings

anyway – so you really won't be missing out if you create something like the

below and add the usual delicious selection of vegetables, roast potatoes, stuffing. We've even created a yummy vegetarian gravy for you.

Vegan Nut Roast

Vegetarian Gravy - Feeds 4

S tuffing is a real staple to a Christmas dinner. In fact I personally think no roast dinner is complete without a flavoursome stuffing to go with it. You might have your own traditional recipe or some people even use packet stuffing. It's so much tastier to make your own and takes no time at all. Try one of the five recipes below over the festive season for a feast for your senses, whatever meat you decide to go for.

Pork & Apple


VEGETARIAN


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SWEET & SPICYINGREDIENTS● 2 tbsp English mustard ● 3 tbsp brown sugar ● 2 tbsp honey ● 10 cloves or 3 tsp ground cloves.

1. Mix everything together to form a paste and follow the steps above.

SIMPLY SWEETINGREDIENTS● 4 tbsp brown sugar ● 2 tbsp honey ● 2 tsp Dijon mustard● Zest of half an orange

1. Mix everything to a paste then follow the steps below. 2. If using whole cloves pierce them into the flesh of the ham after adding the glaze.

FRUITYINGREDIENTS● 1 lemon● 1 orange ● 4 pineapple slices ● 3tbsp honey ● 1 tbsp brown sugar

1. Zest the orange and lem-on then juice half the orange.2. Place all the ingredients in a good processor or blend with a hand blender until smooth. 3. Spread this over your ham and follow the steps above.

HAM GLAZES

HAM GLAZES

O ne of my favourite things on the table at Christmas is a glazed ham. When done right, it’s a treat for the eyes as much as your taste buds. I like a sweet and spicy glaze, others like a fruity glaze while others like a sweet glaze without the spicy mustard add-ed. These 3 glazes cover all of the above and will be a real treat for you and your family this Christmas.

Ham Glaze

TO GLAZE A HAM . . Cook the ham as normal. When cooked the skin will come off fairly easily. Remove it with a sharp knife leaving the fat on the ham.

Score this fat in a crisis cross then spend the Glaze on top. Cook in a preheated oven 180C or Gas Mark 4 for 30 to 40 minutes, until it is golden brown.

Sweet & Spicy


METHOD1. Pre-heat your oven to 100C. Cut the baking parchment paper to fit the tray.2. Put the egg whites into a very clean and dry bowl then whisk until stiff peaks form, about 3-4 minutes. We used our Kenwood Chef Titanium to do this job and it was super quick and easy.3. Whilst still whisking the eggs, add the caster sugar a little at a time until the mix is stiff and glossy.4. Sieve the cornflour into the mix then add the vinegar and vanilla extract. Whisk for about 1 minute more.5. Using a teaspoon dot a tiny bit of the mix onto the baking tray so that the baking parchment sticks to it. You don’t want it to blow onto your pavlova when baking.

6. Spread an even amount of the mix onto the lined trays. I like to do it in a circle but you can do it any shape you want. You can even make individual portions if you prefer.7. Bake for about 1 hour 30 minutes, turning halfway through so it cooks evenly. Try to resist opening the oven apart from this one time during cooking.8. When the time is up turn off the oven but leave the pavlova in and allow it to cool in the oven. This will stop it from cracking as it cools.9. When cooled remove from the oven, gently remove the parchment then spread whipped cream on one then add your choice of fruit before placing the other piece on top.10. Decorate this with fresh cream and fruit then serve and enjoy all your work. Delicious!

Raspberry Pavlova

DESSERTS

DESSERTSRaspberry Pavlova

INGREDIENTS● 8 egg whites● 450g caster sugar● 2 tsp vanilla extract ● 2 tsp cornflour ● 2 tsp white vinegar ● 250-500ml of cream ● 400g raspberries or ● about 3 punnets● Non-stick baking parchment

LEFTOVERS

INGREDIENTS● 400g or so of leftover ● turkey meat, cut into cubes● 150g smoked pancetta or rashers ● 1 onion, chopped ● 2 garlic cloves, chopped ● ½ veg stock cube● 250ml fresh cream ● 75g grated fresh ● parmesan or cheddar cheese ● 10-15 basil leaves (optional)● 2 tbsp olive or rapeseed oil● Coarse ground black pepper to taste

METHODCook 4 portions of your favourite pasta and cool it down under cold running water.1. Heat the oil in a non-stick pan, add the chopped onion and garlic. Cook slowly until the onion is soft.2. Add the chopped pancetta or rash-ers and cook for 2 minutes more.3. Add the turkey and give it a good stir.4. Add the cream, ½ stock cube and basil of using it, heat until the sauce reduces by about half.5. Add the pasta and stir well. Hear for

Turkey & Smoked Bacon Leftover Pasta

W e've all done it: purchased a massive turkey that would feed an army and then get sick of eating bland turkey sandwiches for the days after Christmas. Here, we've come up with some delicious alterna-tives for anyone hoping to use up the remainder of their Christmas

dinner. These mouth-watering combos will leave you more than satisfied with your leftovers. Yummy!

TURKEY LEFTOVERSHow to make use of that delicious Christmas turkey

Turkey Pasta

2-3 minutes then add the cheese and pepper.6. Taste and serve if happy.

LEMON PEPPERINGREDIENTS● 200g cooked turkey meat cut into small cubes or shredded● 3 tbsp mayonnaise or creme fraiche ● 1 tbsp lemon juice ● 2 spring onions, chopped ● ¼ tsp coarse ground black pepper● 5 basil leaves

METHOD1. Chop the basil and add it to the mayon-naise with the lemon juice, basil, pepper and spring onions. Mix really well then spread on your favourite bread.

BRIE & SMOKED PAPRIKAINGREDIENTS● 200g turkey meat cut into cubes or shredded/2 spring onions, chopped ● ¼ tsp smoked paprika. ● 75-100g brie, left at room temperature ● 10 cherry tomatoes ● Black pepper to taste

METHOD1. Chop the softened bring as fine as you can get it. It’s going to be really sticky when you do it. Heat your knife under hot running water to stop it sticking to the blade.2. Add this along with all the other ingre-dients to a bowl and mix really well. I use my hands for the as it gets the brie to mix better with the other ingredients.3. Taste and serve on your favourite bread.

CAJUN TURKEY WITH ROCKET & PEPPERSINGREDIENTS● 200g cooked turkey meat cut into cubes or shredded.● 3 tsp Cajun seasoning. ● 2 spring onions● 1 roasted pepper. Roast @ 180C or GM4 for 25 minutes or buy them ready roasted. ● 4 tbsp mayonnaise or creme fraiche ● Handful of rocket leaves ● Black pepper to taste

METHOD1. Chop the onion and pepper then mix these with the rest of the ingredients.2. Taste and serve on your favourite bread if happy. This is also great in a wrap.

Turkey Leftover Sandwich Fillings - Feeds 2 People

18 BíaMaíth | CHRISTMAS EDITION 2016


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INGREDIENTS● 600g trifle sponge ● 1 tin mixed fruit ● (see below if you prefer to use fresh)● 1 pint boiling water ● 1 pack of strawberry or raspberry jelly● 500ml fresh cream, whipped● 1 x 500g ready made custard.● 2 Cadbury flakes

METHOD1. Break the sponge into chunks and place in a large bowl. 2. Drain the juice from the tinned fruit and mix the fruit with the sponge.3. Tear the jelly into cubes and place in a pot or jug the add the boiling water and stir until the jelly dissolves.4. Pour this over the fruit and sponge then, leave to cool before putting in the fridge until set.5. When set, pour the custard over the top and smooth it out using the back of a spoon or ladle.6. Leave in the fridge until ready to serve. 7. Spread the cream over the top just before you serve then crumble the flakes over the top.

ALTERNATIVESUse 400g fresh berries or strawberries instead of the tinned fruit. If you do you will need to add 150g sugar to taste. Dissolve this in the boiling water for the jelly then follow the recipe above leaving out the tinned fruit.Make a layered trifle by adding a little of each layer then allowing to set in the fridge before adding the next layer. It’s time consuming but worth it when your guests see the finished trifle especially if you use a glass bowl so they can see the layers. Make homemade custard using the recipe on my site. Just Google BiaMaith custard to find it.Make jam and cream swirls to decorate the top by using 150g extra trifle sponge. Coat one side with raspberry or Strawberry jam and a little whipped cream. Roll then cut into 1 inch thick swirls. Spread these on top to decorate then add the Cadbury flakes.

INGREDIENTSThe Base● 300g digestive biscuits● 125g real butter

The Topping● 600g soft cheese● 100g icing sugar● 175g white chocolate● 250ml double cream● 300g strawberries

METHOD 1. Grease a 23cm loose-bottomed cheesecake tin with butter. 2. Crush the biscuits either in a food processor or using a rolling pin, smash them up in a ziplock bag and put them into a large bowl.3. Melt the butter in the microwave or a pot, taking care not to burn. Pour the melted butter over the biscuits and mix well until combined. 4. Put the biscuit and butter mix into your cheesecake tin, spreading out evenly and pushing down the mix with the back of a spoon until it forms a solid

base in your tin. Chill in the fridge for around an hour to allow to fully chill and set.5. Mix the cream cheese and icing sugar using your electric mixer. Make sure it’s fully combined. 6. Melt your white chocolate in a bowl over a pot of hot water (or use a microwave if you prefer, taking care to stir regularly so it doesn’t burn). Allow to cool down but not so much that it hardens again.7. Whip the double cream and fold it into the cream cheese mix. Gently add the white chocolate a little at a time, combining the mixture fully. 8. Blitz half of the strawberries using a hand blender or food processor and add to your mix, stirring well. 9. Spoon the mixture onto your base and smooth it out well, removing any little pockets of air. 10.Allow to set for at least 4 hours or overnight. 11.When ready to serve, remove the cheesecake from the tin and decorate with the remaining strawberries.

Strawberry Trifle

Traditional Trifle

C hristmas isn’t Christmas without a nice trifle. You’ll be amazed at just how easy it is to make your own at home. I’ve includ-ed different techniques and ingredients

for those who want to jazz it up a bit.

DESSERTS

White Chocolate & Strawberry Cheesecake

Cheesecake


BANDON

W E LOVE a good bargain as much as the next person and regularly buy online. But we love nothing more than browsing through our local shops, checking out what's on offer and spending money in our

local towns. There's nothing quite like seeing things in the flesh, get-ting advice on what to get for whom and of course going home with bags of presents, many of which have already been lovingly wrapped for us.

According to figures from ISME, every €10 spent locally on Irish products generates €24 of benefit to the local community. And every 45 cents of every euro spent is reinvested locally in comparison to only 15 cents for the foreign multiples. It's good for everyone.

As you know, BiaMaith is now based in the lovely West Cork and there are so many great towns here with loads to offer members of the community. The choice is superb - from doing the food shop for Christmas dinner to buying clothes from local boutiques or gadgets and toys for teenagers and kids.

"Working in retail over the Christmas is great because the shop is always buzzing but it can be

tough with working long hours when everyone else is with family. So we do our best to bring the family atmosphere in store," James Daly, the branch manager at DID Electrical in Bandon told BiaMaith about what it's like in his store over Christmas.

DID–who sponsored this bumper magazine and who are giving away an amazing prize to BiaMaith readers - are a 100% Irish com-pany with 23 branches across the country. They provide all the top

brands across kitchen appliances big and small, gadgets, TVs and everything else you could think of. But best of all, they're Irish, so they really tick the boxes for us and we're happy to recommend them. It's where we're launching the magazine this time - with a massive demo and some great bargains on the day. We're even going to try to live stream the cooking for you so you might very well be watching us live as you read this!

As for what he loves most about the locality, James said: "We really saw the spirit of the com-munity come to life after the recent flooding in Bandon. This year I believe there will be a further drive to shop and support local. Everything you need is here in the town. There are new stores coming into the town all the time - it's great to see it getting back to its best."

James himself has a 3.5 year old son, Michael, and since having him, Christmas has totally changed for the family. Like many people with kids, he feels that Christmas has come back to life after having him. He said: "Michael makes the

magic of Christmas come alive. My wife Eileen is is the chef in our house and being from Limerick, she has to have a cooked ham with honey glaze along with a huge turkey. Spiced beef is also a must in our house.

Michael started last Christmas Eve making sure we let out some food for Santa and his elves. The surprise on his face the following morning when he saw the empty plates. He is already planning for this year. The simplest things have the greatest effect."

James - like every local retailer - loves helping people out with their Christmas shopping and offering advice to customers on what their loved ones might like. "We've had plenty of people come in in a panic last minute hoping to find something and we always manage to calm them down and sort them out with an amazing gift."

"One of my favorite stories from the store is told by Therese. She tells of a customer who decided to by a deep fat frier as a Christmas present for his wife! He was advised to buy a sleeping blanket for himself at the same time!! We definitely try and steer people in the right direction though!" he laughed.

We've already started our Christmas shopping and picked a few bits up online but will definitely be strolling down town for a browse and for many of the gifts we want. We hope our BiaMaith family will do the same and support your local town, wherever in Ireland (or abroad!) that is

SHOPPING THAT'S RIGHT UP YOUR STREET

This year I believe there will be a

further drive to shop and support local.

- James DalyPictures supplied byPhillip Cullinane Photography


Gifts For Him

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Gifts For Under €50

GIFT GUIDE

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17. Kenwood Electric Spiralizer €49.99: It’s a vegetable spiral slicer which can turn fruit and vegetables into low-carb noodles, spirals and ribbons of ‘pasta’ effortlessly. 18. Delonghi Health Multifryer

€159.99: A low oil fryer and multicooker with automatic mixing process, maximum food capacity 1.7 kg of fresh potatoes.

19. Delonghi 5-in-1 Grill & Griddle €139.99: This allows for healthy grilling, without the addition of oil or butter.

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GIFTS FOR KIDS11. Xbox One Bundle €299.99: 500GB XBox One console with two games included; Fifa 16 and Forza 6.

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Advertorial


Crackers are so easy to make and taste great. They make a great addi-tion to a Christmas foodie hamper. They show you really made an effort, cut the costs down and are fun to make with the kids.

INGREDIENTS● 150g wholemeal flour● 125g plain flour ● 1 tsp salt● 4 tbsp sesame seeds● 175ml cold water● 1.5tsp baking powder● 4tbsp olive or rapeseed oil

METHOD1. Pre-heat your oven t 200C or Gas Mark 6.2. Mix the flours, salt, baking powder and sesame seeds together in a bowl.3. Add the oil and mix well then add the water and mix to form a dough.

4. Knead this for 5 – 10 minutes until smooth and springy.5. Stick it back in a bowl, cover with cling film or a tea towel and leave in a warm place for 20 minutes.6. Remove from the bowl and cut into 4 pieces.7.Roll these in any shape you like. I like to do a mix of rounds and squares. You can also make them thin and crispy or a l ittle thicker. 8. Bake on a non-stick baking tray for 5 minutes, turn then bake for about 5 minutes more.9. Watch them carefully as they can burn easily. You may need to cook them a little less depending on your oven.10. Remove from the oven and cool on a wire rack.11. Store in an air tight container for 4-5 days

HOMEMADE GIFTSYOUR FOODIE FRIENDS WOULD LOVE

FOOD GIFTS

T his was my favourite part of this issue to write. The idea of making a fabulous hamper for foodie friends, packed to the brim with

cheese and other delicious treats, is so ap-pealing. Cheese is an essential to me all year round but especially at Christmas. Those who follow me on Facebook know only too well how much I love a good cheese, espe-cially with a nice craft beer and some onion marmalade and jams. Giving the gift of cheese along with a selection of other home made goodies will delight your friends. It's so nice to put some effort into gifts.

The best place to buy cheese is from a cheesemonger. Try Cashel Blue from a supermarket and then try some from a cheesemonger and you will see what I mean. Your cheese monger buys in small batches, so is able to control the quality and ensure the cheese is aged to perfection. Most will tell you if a cheese is ripe, at the perfect stage to be eaten. Some people like a young cheese. Cashel Blue softens with age to the point you can spread it on hot toast and enjoy with some raspberry jam. If you don’t have a cheesemonger close to you then look to your small deli shop and, if, you are left with no choice, then buy from your super-market. I like my brie well ripe so look for the one bulging and soft in the packet rather than the rock hard, younger, one. There are

many lovely blue cheeses available these days. Creamy ones tend to be a little milder unless they are creamy from maturing, in which case they will be stronger. One cheese I don’t mention in the list below is Brie de Meaux which is a French brie that can easily be found in most supermarkets. It is easily one of the nicest very commercially available bries available.

Top 5 Cheese selection from BiaMaith. Place them in a nice basket along with some homemade treats below for the ultimate gift for your foodie friends.

5. DURRUS FARMHOUSE CHEESE

www.cheese.com/durrusI find Durras to be a mild cheese with a

slight earthy flavour to start then followed by a smooth sweetness. This is complimented perfectly with mild flavoured beers. It is especially good with blonde ales or lagers. It also goes so well with herby crackers and roasted pepper and chilli jam.

4. ARDSALLAGH SOFT GOATS CHEESE

www.ardsallaghgoats.ieThis is my favourite goats cheese. It is

very soft so is great to spread on toast. It is also great to mix with other ingredients like roasted peppers, spring onion and lemon zest then spread over a cooked chicken fillet

and grilling it until the cheese melts.

3. MOSSFIELD ORGANIC FARMHOUSE CHEESE

www.mossfield.ieThis lovely cheese hails from my home

county of Offaly. It is such a great and versa-tile cheese. I’ve used it in place of parmesan cheese in salads and pasta dishes. I have also used it to make a great cheesy vegetable soup and of course it makes a great sandwich fill-ing with some fresh ham and mustard mayo.

2. BELLINGHAM BLUE CHEESE

www.bellingham.ieThis award winning cheese is wonderful

though definitely one for those who enjoy a strong blue cheese. Its salty goodness is great with anything sweet so make sure to pick up some quince or make an onion marmalade to go with it as you will be in cheese heaven when you combine the different flavours.

1. CROZIER BLUEwww.cashelblue.com/blue-cheese/cro-

zier-blue-sheeps-milk-cheeseMade by the same family who make

Cashel Blue, Crozier Blue is the sheep's milk version of Cashel Blue. I find it milder and a little creamier when ripe. It is so good with onion marmalade and a German wheat beer or a hoppy IPA. I adore it melted over sauteed mushrooms and onions served with thick slices of soda bread.

INGREDIENTS● Onions - 2kg (use red if you prefer)

● Olive Oil - 75ml● Brown sugar - 150g● Honey - 8 tbsp● Star Anise - 3● Bay Leaf - 3● Cayenne Pepper - 2 tsp● White Wine Vinegar - 200ml● White wine or Port - 100ml● Balsamic Vinegar - 75ml

METHOD1. Peel all the onions and discard the skins. Cut each onion in half then slice from the side ensuring you cut them really really thinly.2. Heat the olive oil in the pot to a medium heat then add the onions, give them a good stir to coat them in oil. Cover with the lid and leave on a low heat for 10 minutes, stir well then leave for another 10.3. Add the sugar, star anise, bay leaf and the cayenne pepper. stir, cover and leave for 20 minutes stirring after 10.4. Pour the white wine vinegar, bal-

samic and white wine or port into the pot, stir again then cover and leave on a very low heat for 2 hours, stir every half hour or more if sticking to the bottom.5. After 2 hours add the honey, stir and taste. This is the time to add more of anything you feel it may need. Add more vinegar or sugar as desired, just remember the flavours change when served cool.6. Put back on the heat, uncovered and leave for 1 hour more, stirring every half hour again.7 . Taste one final time then, if happy, allow to cool before portioning into jars. store in a fridge for up to 2 months. I like to store it for up to 2 weeks before using, this helps the flavours intensify even more.

Cheese Platter

Onion Marmalade

MUSHROOM PATEINGREDIENTS● 50g unsalted butter● 2 shallots, finely chopped● 1 leek, finely chopped● 2 garlic cloves, crushed● 100g chestnut mushrooms, finely chopped● 100g shiitake mushrooms, finely chopped● 2 tsp wholegrain mustard● 2 tbsp crème fraîche● 3 tbsp chopped fresh tarragon, ● plus extra to garnish

METHOD1. Melt the butter in a large frying pan. Add the shallots, leek and garlic, then gently fry for 5 minutes. 2. Add the chestnut and the shiitake mushrooms, then cook for 10 mins, stirring, until the juices have evaporated and the mushrooms are tender. Stir in the mustard and crème fraîche, then season well. Cook for a further 2 mins then stir in the chopped tarragon.3. Divide the mixture into small Keller type jars or a loaf or terrine tin. Place in the fridge and allow to set. Serve cold with toasted crispy bread and eat within 4 days, or freeze for up to 2 months.

Mushroom PateO nion marmalade goes with so many things. Try it with a

steak, pork chops, smoked chicken, a selection of cheese or even on a ham sandwich. Why not make extra jars and give them as Christmas presents this year.

Onion Marmalade

Sesame Seed Crackers



Preparation time: 2 hours +Cooking time: 30 mins to 1 hourServes: 10-12INGREDIENTSFor the parfait● 400g fresh chicken livers, sinews and gall bladders removed● 500ml milk● 4 tsp salt● 100ml Madeira● 100ml Port● 50ml Cognac● 60g shallots, finely chopped● 2 sprigs thyme, leaves only, finely chopped● 1 garlic clove, peeled & crushed

● 5 medium eggs● 400g unsalted butter, melted ● Pinch freshly ground black pepper

METHOD1. Soak the chicken livers in the milk, 500ml water and 1 tsp of salt in a shallow dish for one hour. This will draw out most of the blood, which can make the livers bitter, giving the parfait a more delicate flavour. Rinse and drain the livers well.2. Preheat the oven to 130C or GM 1.3. Put the Port, Madeira, chopped shallots, thyme, garlic and Cognac in a small saucepan and bring to a boil. Reduce by about a third and then remove the pan from the heat.4. Place the drained chicken livers and the stock from the pan in a blender or food processor and process, adding one egg at a time, for 4-5 minutes until the texture is very smooth.5. Gradually add the melted butter. Don’t add it too quickly or the parfait will split. Add the re-maining salt and the pepper, taste

the mixture and season more if necessary.6. Line the base and sides of a 23cm x 9cm x 8cm/9in x 3½in x 3in terrine tin with greaseproof paper, leaving a 3cm/1inch overlap above the top of the tin. The paper will protect the parfait from direct heat and prevent it discolouring and becoming hard.7. Using the back of a ladle, press the parfait mixture through a fine sieve into a large bowl then pour into the terrine tin and cover with another piece of greaseproof paper cut to fit.8. Place the terrine in a deep baking tray and pour in boiling water until it reaches two-thirds of the way up the sides of the tin. This method of cooking allows the heat of the oven to permeate through the water and cook the parfait very gently so that it is cooked though evenly.9. Cover the tray loosely with a sheet of perforated foil and place it in the oven. Check the tempera-ture of the parfait with a tempera-ture probe after 40 minutes. The parfait is cooked when the middle has reached 65C-70C. Do not overcook or it will split and go grey with a grainy texture.10. When the parfait is cooked, remove the terrine tin from the baking tray, leave it to cool for 30 minutes at room temperature, then refrigerate.11. When cooled, remove from the fridge then remove from the terrine mould by turning it upside down. Remove the paper from the sides, loosely cover the plate or board with cling film.12. Return the parfait to the fridge and chill for at least one day before serving; two days is ideal.

Chicken Liver Parfait

P arfait is like pate, except that it's a lot smoother and has a stronger flavour. You will usually see it in finer restau-rants as it is time consuming to make, unlike my pate recipe, which is very easy. Rich and creamy, this dish is bursting with flavour. It's more complicated and time

consuming than my pate recipe though, so if you aren’t too confident in the kitchen, try the pate recipe first as it is a lot easier to get right. You will need a temperature probe and 23cm x 9cm x 8cm/9in x 3½in x 3in terrine tin.

Chicken Liver Pate

Roasted Red Pepper & Chilli Jam


ROASTED RED PEPPER & CHILLI JAMINGREDIENTS● 6 red peppers● 1 medium onion, chopped● 2 garlic cloves, chopped● 2 tbsp dark brown muscovado sugar● 3 tbsp honey● 2 tbsp olive oil● ¼ red or green chilli ● 1 inch fresh ginger, grated● 1 tsp coriander seeds● 1.5 tsp cumin seeds or 1 tsp ground cumin

METHOD1. Roast 5 peppers (see page 18) and set one aside for later.2. Remove the stalk and seeds from the pepper you set aside and blend it with the roast peppers and all the remaining ingredients. 3. Add to a non-stick or heavy bottom pan and simmer for 45 minutes or so.4. Allow to cool then store for up to 3 weeks in sterilised jars.

This is such a tasty and versatile relish. It goes really well with cheese - especially a nice brie or blue. Mix it through pasta to make a quick and tasty dinner or spread it on toast for a snack when peckish.

SIMPLE PATE WITH BRANDYINGREDIENTS● 200g butter, melted● 1kg chicken livers● 1.5 tbsp brandy● 5 tbsp cream● Pinch of salt and freshly ground black pepper

METHOD1. Clean the chicken livers, removing and discarding any bloody or sinewy bits.2. Heat two tablespoons of the melt-ed butter in a heavy base frying pan. When the butter begins to foam, add the chicken livers.3. Cook the livers gently for 3-4 minutes without browning them. Season with salt and freshly ground

black pepper.4. Add the brandy to the pan and carefully flame it for a few seconds to burn off the alcohol. This will remove the bitter flavour brandy can leave in the pate.5. Drain the livers then spoon them into the bowl of a food processor and blend. With the motor running, add the remaining butter in a slow steady stream. Don’t add the white gunk that’s left on the bottom.6. Add the cream and blend for a few more seconds. The mixture should be very smooth.7. Pass the liver mixture through a sieve, pushing the mixture through with a wooden spoon into a bowl. 8. Spoon the pate into a terrine dish and smooth the surface with a knife. Place in the fridge to cool and set firm for at least 3 hours.

FOOD GIFTS


Mushroom

INGREDIENTS● 450g mushrooms, sliced● 2 onions, peeled and roughly chopped● 2 cloves of garlic, chopped● ¼ red chilli● 1 tbsp Dijon mustard● 15 or so basil leaves● 1.5ltrs stock of water and 2 veg or chicken stock cubes● 100ml cream● 40g flour● 40g butterOr if you want it gluten free, leave out the flour and change the butter to ● 1 tbsp● 30g cornflonur● 4 tbsp cold water

METHOD1. Melt the butter in a medi-um pot and add 1 tsp of oil (this stops the butter from burning)2. When hot fry the onions and chopped garlic then add the mushrooms and

cook for 3 or 4 minutes un-til the mushrooms are soft.3. Add the flour and cook for 2 minutes or so stirring all the time. Skip this step if making it gluten free.4. Add the mustard, stock or water and stock cube and mix well. 5. Bring to the boil then turn the heat down and let the soup simmer for 20 minutes.6. Add the cream and chopped basil leaves then blend with a hand blender until as smooth as you pre-fer.7. Taste and serve if happy. Add more salt or pepper if needed.If making the soup gluten free, skip step 3. Add the water to the cornflour and mix to a smooth paste. Slowly add this to the soup at the end while the soup is near boiling. Mix it in well and stop adding it once the soup is as thick as you like.

SOUPS

Mushroom Soup

I remember my mum making this very soup at Christmas over the years. It was so simple but so tasty. If you like a bit of a bite to your soup, don’t blend the mushrooms fully - stop when they are

still a little chunky.

INGREDIENTS● 1kg onions, peeled and sliced● 4 cloves garlic, chopped● 1 litre water● 1 beef stock cube● 50g butter● 3 tbsp flour● 1 French stick● 150g Gruyere cheese

METHOD1. Place the butter and oil in a pot then, when melted, add the onions, cover and cook on a low heat for 30 minutes until the onions are very soft and have started to caramelise2. Add the flour and cook for 3 minutes, mixing well all the time.

3. Add the water and stock cube, mix well, simmer for 20 minutes.4. Taste.5. Cut the French stick into slices around1/4inch thick.6. Slice 100g of the Gruyere cheese and place a slice top of each slice of the French stick.7. Place on a grill tray and grill until the cheese melts and starts to brown.8. Pour the soup into bowls then place the cheese croutons on top. You should get 2 or 3 in each bowl. Grate the remaining gruyere over the top then place each bowl under the grill until the cheese melts. I like to add a little black pepper from a pepper mill before serving. Serve immediately and enjoy.

French Onion Soup

Vegetable Soup

T his makes a fantastic starter on Christmas day or you could make a stock from the leftover turkey bones

and make it even tastier for St. Stephen’s Day. This soup also uses some of the trimmings and stalks from some of the veggies you may cook Christmas day.

METHOD1.Peel any vegetables that need peeling then chop into small cubes.2.Melt the butter in a medium pot then add all the veggies and cook for 2 or 3 minutes.3.Add the flour and mix it in well (skip this

step if making it gluten free).4.Cook for a minute or two more then add the stock or water and stock cube.5.Stir it in well, bring to the boil then turn the heat down to low and let it simmer for 20 mins.6.Blend it with a stick blender until smooth then add the cream.7.Taste and serve if happy or add more sea-soning if needed.If making the soup gluten free, skip step 3. Add the water to the cornflour and mix to a smooth paste. Slowly add this to the soup at the end while the soup is near boiling. Mix it in well and stop adding it once the soup is as thick as you like.

Ingredients● 250g carrots, around 3.2 onions & 1 celery stalkThe stalk of a cauliflower or broccoli or both.Or ¼ cauliflower and ¼ broccoli ● 1.5ltr turkey stock or 2 vege-table or chicken stock cubes● 100ml cream● 40g flour & 40g butterOr if you want it gluten free● 30g cornflour● 4tbsp cold water● 1 tbsp of butter

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Bia Maith.indd 3 07/11/2016 16:57


FESTIVE DRINKSTOP 5 WINES FROM GERARD RUSHE

C HRISTMAS is definitely the time of year when people think nothing of cracking open a bottle of wine in the middle of the day whilst enjoying

some crackers and cheese, or sitting down with some mince pies and mulled wine when the neighbours call around. The holidays are perfect for lazing around the house, enjoying good company, good food and nice drinks. We've teamed up with wine

connoisseur Gerard Rushe to see what wines offer the best taste and value, and what to stock up on for the holidays. Here are his recommendations.

1. CHATEAU LA DIFFRE, PLAN DE DIEU, COTES DU RHONE VILLAGES. Aldi €9.99

This delightful blend of Grenache, Syrah and Mourvedre has been beautifully assembled by winemaker C de Monteney into a rich berry and smoothe drinking delight. The finish is soft with those luscious ripe berries lingering on after each gulp. A treat with any seasonal meal or on its own.

2. STELLENBOSCH, CABERNET SAUVI-GNON/MERLOT. ALDI €8.99

This is a big wine from one of the top regions in South Africa which produces Cabernet Sauvignon in near perfect climatic growing conditions. Drink this with red meat or savour it by itself - you will appreciate its long juicy finish. So go and get a bottle or two at this bargain price, before they are all gone!

3. AMARONE, LA SOGARA, DELLA VALPOLICELLA, 2012. ALDI €18.99

This wine is a treat at this time of year and to find a four year old for under €20 is rare. Although the alcohol level is

high at 15%, this is easy drinking and will go down well with Christmas fare. Try it with salmon, tuna, shellfish, cheese and beef. This is a cracker - smooth and goes down very easy.

4. GRUNER VELTLINER, WACHAU RE-SERVE 2015. Lidl €10.99

This Austrian wine from the Wachau region, which produces exciting whites and this example

won't disappoint. It is a great alternative to Sauvignon Blanc. This is dry, with a slightly acidic, mineral character but with a wonder-ful tropical fruit finish. Try it on its own, it's moreish. It also goes really well with turkey, fish, pate, soft cheeses. That little bit of acidity will partner well with chicken and creamy sauce.

5. PINOT NOIR, NEW ZEALAND, ALDI EXQUISITE COLLECTION, 2014. €9.99

Red wine drinkers need a lighter style from time to time and Aldi have sourced this Pinot Noir from the renown Marlborough region. From the first mouthful, the fresh juiciness bursts onto the tongue and tingles the palate. This would make a good partner to pork, chicken, turkey, cheeses and if you chill it slightly, it will accompany fish dishes.

■ Add a pep to your step on Christmas morning with an Irish coffee. This is pretty much a staple in Irish homes at this point and most people have their own way of doing them. I make Irish coffee by whipping the cream first and putting it in the fridge. I make a coffee as normal and add a spoon of soft brown sugar to each cup, giving it a good stir. I add a shot of my favourite whiskey, then top with the whipped cream, using the back of a spoon so that it doesn't sink to the bottom of the cup. Delicious.

IRISH COFFEE

BAILEYS HOT CHOCOLATE

TOP 5 BEERS DAVID O'LEARY - THE BIERHAUS

FESTIVE DRINKSCHRISTMAS is about indulgence in so many ways – from gifts to food to alcohol. Many people enjoy a tipple or two over the holidays. The key is to enjoy in moderation so stay safe over the holidays folks – know your limits and never drink and drive. Cheers!


MULLED CIDERMulled cider is such a lovely drink on

a cold winter's day. It makes a fantastic Christmas drink to enjoy with your family. You can even make an apple juice version for the kids or those who don’t drink. INGREDIENTS● 2 ltrs of dry cider or apple juice● 2 cinnamon sticks/2 star anise● 5 cloves● 1 vanilla pod or 1 tsp vanilla extract● 50g sugar/Zest and juice of 1 orange

METHOD1. Place the cider and all the ingredients, apart from the sugar into a pot. Cover then slowly bring to the boil.2. Taste it then add as much or as little sugar as it needs to taste right to you.3. Serve immediately and enjoy.

MULLED WINEMulled wine is fantastic with a cheese

platter or served with warm mince pies and cream. Such a tasty treat for visitors on Christmas Eve.

INGREDIENTS● 1 bottle of red wine● 1 ltr of cider or apple juice● 3 tbsp honey● 2 cinnamon sticks● 4 cloves● 1 star anise● 1 orange sliced● 1 lemon sliced

METHOD1. Put all the ingredients into a pot. Heat until almost boiled then simmer for 10 minutes. Serve immediately.


■ This is such an indulgent, rich treat and perfect for a cold winter's evening in front of the fire. We

always have one of these on Christmas Eve.Make up your favourite hot chocolate. We love

the Hotel Chocolat salted caramel or their regular variety, and we always use full fat milk for an extra

rich and creamy drink. Place a shot of Bailey's into the bottom of a mug (add a splash extra if you want it to be extra boozey!) and top it with the warm hot chocolate. Float some whipped cream onto the top

using a spoon. Sprinkle with some chocolate – I usually use a crushed Cadbury's Flake bar.

So tasty!

W e also caught up with David O'Leary from The Bierhaus on Popes Quay in Cork city to find out what festive beers we should

be trying and here are his recommen-dations.

1. WHITE HAG BREWING - YULE CHRISTMAS ALE 7.2% (SLIGO,

IRELAND The ale packs a punch with holiday spice, cinnamon, honey and ginger. This is Christmas cake and cookies in a bottle - a lovely winter warmer. Availability - draught & bottle 330ml

2. DUNGARVAN BREW-ING - COFFEE & OAT-

MEAL STOUT 4.7% (DUNGARVAN, IRELAND) This is a rich, full-flavoured stout with a powdery dry chocolate mouthfeel with a dry coffee finish. Perhaps my favorite Dungarvan beer. Availability - bottle 500ml

3. ST. BERNARDUS CHRISTMAS ALE 10% (BELGIUM) This is a big hitter. This Ale sports a deep dark colour, with a creamy, thick head and a full, almost velvety taste with a rich fruity nose. It's a beer to savour. Enjoy its unique complex taste and after-taste. It's a perfect post-Christmas dinner sipper! Available in bottle 330ml.

4. BLACKS OF KINSALE - WORLD'S END IMPERIAL STOUT 8.5%

(KINSALE IRELAND) Another masterpiece from Sam and Warren. It's made with Fairtrade cacao husks and Madagascan vanilla beans. Expect a palate explosion of flavour with a lengthened

after taste of chocolate/vanilla, topped with a dark malt finish. Look out for Blacks Irish Giant Barley wine 11% . Availability - draught & bottle 500ml

5. BREWDOG- HOPPY CHRIST-MAS 7.2% (SCOTLAND) Not your typical Christmas beer in the form of a single hop Simcoe IPA but are Brewdog

your typical brewers? A beer that assaults your palate with tangy sweet citrus aroma of papaya and pineapple. Expect alcohol well masked and a long-lasting hop finish. Look out for Brewdog Santa Paws scotch ale too. Available draught & bottle 330ml


TÓMAS O’LEARYTells us what's on his plate

F ORMER Ireland scrum half Tómas O’Leary has recently upped sticks and moved his young family to France, where he’s signed a short-term contract with Top 14 side Montpellier. O’Leary

- who this time last year, spread his wings from rugby to design a range of designer watches - is also a keen foodie. And given that his work revolves around him being fit and at the top of his game physically, we were keen to find out what he likes to put on his plate.

He told BiaMaith: “Breakfast is the most important meal of the day, it’s fuel for my training day. I would normally eat avocado, poached eggs, served with bacon on some sourdough toast. Some mornings I just have Weetabix and some fruit. My morning coffee is also a very important part of my morning ritual. We eat lunch together at the club each day at midday. Our nutritionist demands that we have a high carbohydrates intake after our morning session in preparation for rugby training. Post training at 3 or 4pm we may have a snack such as a sandwich or ciabatta to replenish and recover after train-ing. After 5pm I keep it low carbs, normally dinner consists of grilled fish, meats, loads of vegetables, salads and sweet potato as a healthy carbohydrate option.”

As for whether or not he’s strict on himself when it comes to food, he explained: “My position as scrum half requires low body fat so I limit my carbohydrate intake after 5pm. Other than that on a day to day basis I am pretty relaxed with my diet. I do eat a balanced healthy diet. I would recommend to exercise for 30 minutes every day and reduce your carbohydrate intake. You don’t have to go to the gym or do anything too taxing. Just get outside and go for a walk. I know it isn’t always easy and everyone is so busy but you do have to make the time and I guaran-tee you will feel better. I wouldn’t encourage anyone to cut carbohydrates completely, everything in moderation but reduce complex carbohydrates, like bread and pastas and replace them with potatoes and brown rice.”

A man after our own hearts when it comes to cooking, he said: “At home, we cook all of our meals from scratch, we really enjoy cooking. We eat out for dinner once a week or so. We have a little one year old son so it’s pretty difficult to bring him into restaurants in the evening time. It is just so much easier to cook at home and let

him play and chill out. We really like sushi and get take-away there occasionally.

He continued: “My wife Julie and I share the cooking duties. Julie is managing our start up business, TOLD & CO (Tómas O’ Leary Designs) from home so it is always hectic. I have always had a passion for luxury watches and so while we were in London we set up a luxury watch brand that is accessible to everyone. Julie launched the brand in November, when our little baby was just two months old. It was chaos! We sell exclusive-ly online, so Julie can manage it from home everyday. It is great with a young family to be able to manage the business from home but it can get very hectic at times. At the moment we have just finished designing our second collection of watches so it’s non stop!”

“It is a good help to be able to take over and do the cooking and let her get work done. However, our little boy Jamie always seems to eat more when Julie cooks! I will admit she is a better cook than me…”

As for his favourite grub, his favou-rites include Thai food, Italian, lamb, seafood and his wife, Julie’s salads. He said: “My favourite restaurant is a beautiful restaurant in Richmond, a London suburb, called ‘Al Boccon di vino’. It is a wonderful family run Italian restaurant. There is no menu there and approximately 40 seats. It is pretty cosy. Each night the chef

cooks whatever fresh food they have for everyone in the restaurant, they give you a suitable wine to accompany the dish. Normally there is approximately eight courses, it is the best! Definitely worth a visit.”

As for his favourite Irish restaurant, it’s a place called Monk’s Lane. “It is this beautiful hidden treasure down in Timoleague. It is well worth a visit, the food is ab-solutely delicious. Gavin and Michelle have created an incredible place with fantastic food, music and drink. The West Cork plate is my favourite, it is a mix of loads of different organic local produce.” As for his comfort and treat foods, he said: “I love Yorkshire puddings with a good Sunday roast. Black pudding is another guilty pleasure, normally we throw it in a salad so it balances itself out! Julie’s white chocolate and raspberry brownies are delicious. I love savoury too - crisps are my favourite junk food. Walkers Sensations Thai sweet chilli are so good! My favourite treat is a Wispa chocolate bar…you can’t beat it!”

When it comes to healthier snacks, Tómas loves Thai

coconut chilli prawns. “It’s just such a convenient, a yummy snack that will keep you going. Cashew nuts with seeds and dried fruit are good if you are feeling peckish. I eat apples, pears and berries during the day. My favourite drink is coffee. I love a good flat white or espresso. I do enjoy a nice glass of Malbec red wine with a steak but with intensive training all week my alcohol intake has to be extremely limited.” When asked to pick his favourite dish on the BiaMaith website, he said: “There are too many to choose from but I think the crispy hoisin pork belly is my favourite dish! It’s delicious!”

Being away from home, Tómas definitely misses local food. In London, he regularly sought out Irish produce. He explained: “It was great when we were away, our local shop had Clonakilty black pudding and Barry’s tea. The world is so small now. We introduced one of our friends from New Zealand to Barry’s tea and he loves it. He recently retired from rugby and moved back to New Zealand and he texted the other day to say that he found Barry’s tea in his local store in Auckland! We are so lucky in Ireland, the standards in our restaurants and bars is very high. I know we have made so many friends over the years from different countries in particular the UK and they are blown away by the food here. They love the food here, the bars, restaurants and all the charm that Ireland has to offer.”

Now settling into his new home in France, the 33-year-old had to fly home for the funeral of his former coach, Anthony Foley, in the first week in his new job. He said: “It’s a total shock, I still can’t believe it really happened.” He added: “Anthony Foley was my first No 8 when I came into the pro-fessional game. He was our captain and our leader. He became a team-mate and a friend, he went on to coach me. I think the thing that stood out to me was Anthony’s loyalty to everything Munster, his belief in everything Munster was unwavering. He was the epitome of everything Munster stands for.” ■ You can check out Tómas O’Leary’s watches on www.toldandco.com. We are giving away one of his fabulous watches to a lucky reader this month too - so keep an eye on our Facebook page on how to enter.

Breakfast is the most important meal of the day, it's fuel for my training day

INTERVIEW


GIFT GUIDE

N OW that Halloween is over, we're putting together our wish lists for Christmas. Here's what we're drooling over and what we'd love to get for our loved ones this year. All these products have been given the BiaMaith seal of approval – we'd love to find these under the tree on Christmas morning!

Braun Series 3 shaverPrice: €901. A Braun Series 3 shaver. We tested this

out at BiaMaith HQ recently and it gave a superb shave in minutes. You can even use it in the shower and the batteries are rechargeable too. It's available online and in most good electrical retailers. It costs around €90, depending on where you buy it.

2. The Classic Kit from The Bluebeards Revenge is a really great present idea and it's around the €30 mark, so not too expensive. We got one recently and love it. The shaving brush is a real novelty and the set also contains luxury shaving foam, post-shaving balm and a stick of roll on deodorant. Available online from www.bluebeards-revenge.co.uk and they've got loads of other great products too.

3. A classic pair of brogues. You really can't go wrong with a pair of these shoes - every man should own one. We love the Loakes brand and they recently opened a store in Dublin. Most high-end shoe shops stock them as well. Brogues match everything and will never go out of fashion, so although they might be a bit pricey, they're worth it. Expect to pay around €200.

4. A proper coffee machine is something that'd make a great Christmas present. We recently got one of the De'Longhi bean to cup machines and can't recommend them enough. Check out www.seriousaboutcoffee.com for information on different machines and different price ranges.

5. A classic leather belt makes a great gift. We love The Franco B in tan from www.maxwellscottbags.com. It's got a 25 year guarantee and handmade from Italian leather, so it's really luxurious as well as durable. It's a really classic look that would be perfect with either jeans or trousers. Available online and priced at around €57, they deliver to Ireland.

Gifts For Him

CHRISTMAS GIFTSFor everyone in your life . . .

1. We've been using our smarTrike trike for three children over the past 6 years and it's still going strong! So we were very excited to see the brand's new scooters. There are three available - the T1 for 15+ months of age, the T3 for age 2+ and the T5 is for 3+ years. They're available in different colours and cost between €49.99 and €99.99 in Smyths, Mothercare and the Early Learning Centre. Check out page 44 on how to win one!

2. Derwent has some fab colouring products for the little artists in your life. I'm a big fan of the Inktense colouring pencils as unlike crayons, they keep so much better and they also do sets with a gorgeous wooden carrier box. You can use these pencils dry or if you mix them with water, it turns into a vibrant ink. The 48 piece set with wooden box is around €104 but worth the price tag, in my opinion, as it lasts much longer than the

€12-€15 packets of other brands we've been buying over the years. www.pencils.co.uk

3. We love books in this house so the personalised Zoo adventure book from www.itsyourstory.co.uk is on our list of things to get this year. It features a parent and has personalisation for up to three kids. A real novelty for bedtime stories. There are loads of book options to choose from on the site.

4. We're definitely going to be getting electric toothbrushes for the kids this year. The novelty of them will definitely encourage better tooth brushing and after Halloween sweets and Christmas selection boxes, something practical like this definitely no harm! Argos

have a great selection of different kids' toothbrushes. We particularly love this Oral B Star Wars one, available for €25.99 at argos.ie

Loakes BroguesPrice: €200

De'Longhi Coffee MachinePrices vary on machine

Classic Leather BeltThe Franco B: €57

The Bluebeards RevengePrice: €30

1.

2.

3.

4.

5.

Gifts For Kids

smarTrikeFrom: €49.99 Derwent Colouring Price €104

1.2.

Electric ToothbrushPrice: €25.99

Personalised BooksFrom: €20.99

3.

4.

1. Surprise her with a night or weekend away somewhere lovely. We really love www.castleleslieestate.com and we recently visited Lusty Beg Island in Fermanagh and stayed in one of the lovely lodges there. There's plenty to do activity wise and the spa is such a treat. They even do a couples spa getaway. www.lustybegisland.com

2. We adore Kinvara Skincare products. Whether it's the cleansing oil, the Eye Wow! serum or the Rosehip Day Cream, these Irish-made luxurious products will have your skin feeling fabulous. We've been using it for months now and can definitely see a difference so we've no problem recommending it. The Complete Capsule costs €81 and contains all three products. You could even get a sample pack as a stocking filler for €6.95.

3. A pair of cosy pyjamas is always a good idea. Who doesn't love new cosies to snuggle up in. We really like this pair from DKNY, available in Brown Thomas and costing €55. They're fleece lined, so perfect for lounging around the house over the holidays. www.brownthomas.

4. The Laura Mercier Master Class Colour Essentials Collection 2nd Edition costs €125 but it's got so much to offer the lady in your life - or yourself, if you're intending to splurge on new makeup. This palette has 12 eye shadows, bronzer, highlighter, eyeliners, eye pencils and brushes.

5. A nice watch is something that you can't go wrong with. A lot of people I know rely on their phones to tell the time these days. Go back to basics with a beautiful watch. We love the newly-launched women's collection from TOLD & Co, especially the TCL15 with cloudy grey leather for £160. www.toldandco.com

Gifts For Her

Castle Leslie Estate

1.

Kinvara Skincare ProductsPrice: €81

2.

3.

Cost PJ'sPrice: €55

Laura MercierPrice: €125

Told & Co Ladies WatchPrice: £160



I wasn’t expecting much as these things are everywhere and most I’ve seen are made of cheap plastic and won’t last long. I’ve used a Japanese vegetable turner for years in professional kitchens

and I’ve introduced so many chefs to them as they’re great for making potato and vegetable decorations for dishes.

It wasn’t until years later that I heard of a spiral-izer and to be honest because it was a healthy thing I didn’t pay much attention. I’ve seen so many health fads come and go over the years, I just don’t bother with half them. Then Aine asked me to review one for the magazine as she is always looking for healthy recipes to feed her family. I wasn’t too bothered at first. My recipes are healthy and made with fresh ingredients but I’m no health enthusiast. So I was trying to figure out how this spiralizer thing would fit in with what I do.

When it arrived I instantly recognised it as being a Japanese vegetable turner and I was de-lighted - I knew exactly how to use this and had been doing so for years and make many signature dishes using them.

One such dish is a slow roasted shoulder of lamb, roasted shallots, spiced wild berry jam, rosemary jus and crispy sweet potatoes. The dish looks amazing and the colours are beautiful. The sweet potatoes are cut with the spiralizer (I hate that name but will use it here) then fried until crispy and are used to garnish the dish and give it colour and depth. I created that dish almost 20 years ago. So you see me and spiralizers have a long history. I’m a big fan and know a good one when I see it.

When I opened the box of this one I knew straight away that this wasn’t some cheap plastic knock off as many are. This is almost the same as the ones I used and introduced so many chefs to all those years ago. It is made of plastic but it’s solid and of good quality. It made light work of everything from spuds to beetroot to courgettes.

It comes with loads of attachments including, this was new to me, metal skewers to attach to the spiraliser so potatoes etc don’t break when cutting them as they slide along the skewer instead of falling and breaking.

This is a kitchen gadget I highly recommend you get and seeing as I have one again now, I’ll start doing some great recipes that can be made without it but will look so much better if you have one and garnish the plate like I do.

Pros: Solid plastic that will last, almost iden-tical to professional ones I’ve used. Easy storage of attachments so they are to hand when needed

SALEJuicers.ie

€51.95

BiaMaith rating: 10/10

PRICESStart From

€29.00

Super Spirali Spiraliser

Super Spirali Spiraliser

De' Longhi DinamicaCoffe Machine

H ere at BiaMaith, we’re always encouraging you to do things from

scratch - it’s always a much more satisfying and tastier experience and often just as quick as getting takeout or cooking a ready meal.

We are big fans of coffee but hadn’t managed to find a machine that allowed us to get that perfect finish in an easy, convenient way, whilst at the same time working with the best raw ingredients. We’d been using a pod machine but have found that they’re expensive to buy and very wasteful, considering how much packaging goes into each pod, and they’re not recyclable. So when we were asked to review the brand new De’Longhi Dinamica Bean-to-cup coffee machine, it seemed like the perfect fit with the BiaMaith ethos - coffee from scratch but in a do-able and convenient way.

A bean-to-cup machine means all you have to do is pour in your favourite coffee beans, make sure the water is topped up and you’re good to go. The machine does all the little extras such as grinding the beans, heating the water, frothing the milk and storing any waste until you’re ready to dump it. It literally gives you your morning coffee at the touch of the button and it tastes fantastic and authentic. It’s the real deal.

The digital system on the De’Longhi Dinamica means you can pick your brew - an espresso, Americano, latte, cappuccino

or whatever takes your fancy - by popping your mug under the spout and simply pushing the button on the front. You can also choose a drink from the internal memory, such as a double espresso. Or if you’re more into tailoring and tweaking your drinks to your own taste, you can use the My Menu sub-menu, where you can get a frothier cappuccino or a weak flat white or whatever it is you fancy. You can even use this machine for pre-ground coffee in a separate slot.

Pros: You can adjust the level of grind on the beans to suit your taste. The machine is sleek and looks great. It’s so easy to use and the coffee is delicious from it. De’Longhi do lots of different bean to cup machines in different colours, shapes and sizes and at different price points, and they’re available in good retailers such as DID Electrical, Brown Thomas and Arnotts.

Cons: This particular machine is pricey at €1199 but it cuts out the need for buying filters or a grinder and other paraphernalia. Beans are less expensive than things like pods too, so this is an investment for a true coffee connoisseur.

BiaMaith rating: 10/10

REVIEWSREVIEW

and kept safety away when not. Suction cups under the feet to hold it in place when in use. Comes with metal and wooden skewers.

Cons: Recipe book that comes with it is terrible. It will help you figure the spiraliser out but that’s about it.

You can buy this Spirlazier, the Lurch Super Spirali Spiralizer on Juicers.ie, which is an Irish website. It’s currently on sale for €51.95.

BiaMaith rating: I’d easily give this a 10/10

The Stellar Rocktanium Pan

The Stellar Rocktanium pan arrived at the BiaMaith kitchen for the first time last month and we’ve been using it non-stop ever since. It’s great! A lot of pans claim to be non-stick and hard wearing, but this pan - made from a titanium based formula called Quantanium - is the real deal.

We’ve made everything from fluffy omelettes to pan-cakes, meatballs, fried eggs and more. And every single time, without fail, the food glided straight onto the plate: no need whatsoever for scrubbing afterwards. Having a good non-stick pan makes cooking so much easier as you’re less likely to burn food.

The Rocktanium pan - which is available in five different sizes, from 20cm up to 30cm - has a ‘stone’ finish and a non-stick coating that’s scratch proof. It’s also guaranteed for five years - so a really great buy for any busy family. They can be used on any type of hob - from ceramic, to gas to induction. And it’s suitable for use in the oven up to 210C.

Another good thing about the pan is that it’s safe to throw in the dishwasher. But given how easy it is to clean with just hot soapy water, it’s hardly necessary at all. The pans - upon a quick comparison to other non-stick pans with similar guar-antees - are quite reasonably priced too. They start from £25 (about €29). I’d highly recommend one for anyone looking for a fantastic non-stick pan. I certainly would love one in every size.

Pros: Light weight, does exactly what it is meant to do, is so easy to clean, great results every time.

Cons: The price is a little steep – the small pans start at £25 and the price goes up, depending on the size.

BiaMaith rating, 10/10

Stellar Rocktanium Pan

RETAILPrices From

€1199



Cool Beans are tasty, healthybean pots packed full of flavour

and nutrients without all the badstuff!

Perfect as a quick lunch or

smothered over a baked potatofor dinner - yum!

LOWLOW

FAT

1.5 g

SUGAR SATURATES

0.1 g

Per 100gserving

Only 1.5 syns per pot in

MEDLOW

SALT0.6 g4 g

CHRISTMAS

Imagine being able to sort gifts for your family without having to spend your own hard-earned cash... Or treating yourself to something

practical for your home or kitchen. DID have put together a fab gift guide for you on pages 24 & 25,

have a peek and see all the possibilities! Or log onto www.DID.ie to see their full range of products.

€1000To be in with a chance of winning this amazing

prize, keep an eye on the BiaMaith Facebook page. We’ll be launching all our amazing

competitions on Sunday November 13th.

BiaMaith has teamed up withDID Electrical to offer readers

the chance to WIN amassive €1000 Gift Voucher


Christmas GiveawayBiaMaith have teamed up with legendary games giant to offer our lucky readers the chance to win one of

NINE must-have games bundles. This would make a fab Christmas present for the little ones in your life! Each bundle contains a Greedy Granny game, the classic that is Screwball Scramble and a Pop Up Darth Vader.

For your chance to win, keep a close eye on the BiaMaith Facebook page on Sunday the 13th of November as all our Bumper Christmas Edition competitions will be launched there. T&C’s Please allow 28 days for delivery Subject to availability

Will you risk it for a biscuit? You’ll be in with the chance of winning the mischievous Greedy Granny from TOMY’s games range. Granny loves biscuits! So much so that she has fallen asleep with the entire tray on her lap. No wonder everyone calls her Greedy Granny! Your mission…Take a biscuit of each type from Granny, while she slumbers, one wrong move and you could wake her and send the biscuits soaring! Perfect for all the family, Greedy Granny is a suspenseful and whimsical game that will have everyone on the edge of their seats. Will you risk it for a biscuit? Or will your swift moves wake Granny?

Action for the Family Families will also love playing with Pop Up Darth Vader, which has 4 sound effects including iconic songs from the movies and Darth Vader’s signature breathing sound. To play, place Darth Vader into the barrel and push down and twist. This classic action game has surprises of its own in store, as you never know when the Dark Lord will pop! Each player takes their turn to slide in the Light Saber style swords! If your Light Saber makes Darth Vader pop up out of his barrel, you’re out! Keep playing in rounds: the last player left is the winner!

Also up for grabs is family favourite Screwball Scramble! Race to beat

the clock as you take on the Screwball Scramble through this topsy-turvy crazy

maze! Use skill and coordination to guide the screwball: rock it across a tilting walkway, swing it

across with the crane, shimmy over the parallel bars, wobble across the table maze and more! When you’ve

finished, catapult the screwball against the bell and stop the clock! Set a time and see if you can go one better! Play solo or challenge your friends to see who can achieve the best time.

Screwball Scramble

CompetitionWIN THIS

FABULOUS WATCH

FROM TOLD & Co

W e've teamed up with luxury watch brand TOLD & Co to give one lucky reader the chance to win

a vibrant TC25 blue model watch. An interesting twist on the classic look, each TC25 model offers a 41mm case of high polished 316 stainless steel with date and sub dial functions, complete with

luxurious sapphire glass. This timepiece is water resistant to

50 metres and adds life to any look. The piercing blue colour dial teamed with tan croc leather strap makes the perfect statement. This fabulous prize is worth €134 and would make a fabulous gift for the man in your life - or for yourself. Keep an eye on our Facebook page for details on how to enter.

COMPETITIONS



FREE€20VOUCHER#


#Ts&Cs apply see www.did.ie/red-november *Price includes a contribution to the cost of recycling of €5.**Price includes a contribution to the cost of recycling of €10.

YOGA 3 10” TABLET

NOW ONLY €199.99

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49” UHD 4K HDR SMART LED

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BAGLESS PET VACUUM CLEANER

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Includes a Powerful motorised Pet Turbo Brush


Bia Maith.indd 4 07/11/2016 16:57

Christmas ScooterCompetition

BiaMaith has teamed up with smarTrike to give one lucky reader the chance to win a scooter of their

choice from their newly launched range.

The patented 3-stage T1 Scooter is suitable from just 15 months.

Children can ride along in the safe sitting mode position

thanks to the T1’s ingenious height-adjustable seat and telescopic handlebar. When they are ready to hop aboard, parents can keep the

T-lock tilted mechanism locked for safety and once they’ve mastered

scooting, it’s time to ride freestyle! Available in Pink and Blue.

T1 Scooter 15 months+

To be in with a chance of winning a scooter of your choice from the range, keep an eye

on the BiaMaith Facebook page from Sunday November 13th, when we’ll be launching

all our amazing competitions.

T5 Scooter 3 years+ Last but certainly not least in the sparkling new range is the 2-stage T5 scooter. Perfect for children 3 years+, this scooter not only features the clever T-Lock function and foot brake, but also a telescopic handlebar which adapts to little ones’ growing height. Available in Green and Pink.

T3 Scooter 15 months+

For children from 2 years, this patented 2-stage T3 scooter also features a T-lock mechanism as well as a foot brake, helping little ones to feel secure while they learn to ride before enabling the tilting function for freestyle fun! Available in Purple and Green.


I would like to wish my BiaMaith family a Happy, Peaceful and Healthy Christmas. Thank you so much for all your support this year and here's to a wonderful 2017 from the BiaMaith team: Aine, Evan, Audrey,

Mick and Liam

Happy Christmas

special bumper christmasputting out treats for st nick is a must on christmas eve. a new book. my...

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