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The Kilkenny Observer Friday 13 May 2022
kilkennyobserver.ie
Food & Drink
Dine Me Come
With
Pork souvlaki Prep: 15 mins Cook: 10 mins Serves: 4
Serve our speedy pork souvlaki skewers when you’re in need of a quick and easy midweek meal. Serve with flatbreads and yogurt and chilli sauces on the side.
Add a twist to an old fashioned and use elderflower cordial in place of the usual orange. It’s a sophisticated cocktail to add to a dinner party.
Method STEP 1 Put everything except the lemon zest in a tumbler and give it a quick stir to combine and dilute. Garnish with the lemon zest to serve.
Raspberry gin Prep: 5 mins Plus 2-3 weeks
Method STEP 1 Put the pork in a large bowl with the oil, oregano, lemon zest and juice and paprika as well as a good pinch of salt. Toss everything together to combine and leave to marinate for 10 mins.
STEP 3
Prep time: 5 mins Serves: One
Ingredients • 40ml Irish whiskey • 10ml elderflower cordial • 10ml Sauternes • ice • pared lemon zest, to garnish
Ingredients • 400g lean pork shoulder, cut into 2cm chunks • 1 tbsp olive oil • ½ tbsp dried oregano • 1 lemon , zested and juiced • ½ tsp hot paprika • 100ml fat-free yogurt • 1 small garlic clove , grated • ½ cucumber , trimmed and grated • 2 red peppers , deseeded and cut into chunks • 2 Little Gem lettuce , leaves separated • chilli sauce , to serve (optional) • flatbreads , warmed, to serve (optional)
STEP 2 Combine the yogurt, garlic and cucumber together in a bowl. Season with salt and set aside.
Irish whiskey old fashioned
Preserve the taste of summer in a bottle with this raspberry gin, perfect topped up with tonic. The gin will keep its lovely pink hue for a few months.
Heat the grill to high. Thread the marinated pork and the peppers on four metal skewers, alternating between the pork and peppers as you go. Place on a non-stick baking sheet and grill for 3-4 mins on each side, or until cooked
through and golden brown. STEP 4 Serve with the lettuce, yogurt mixture and chilli sauce, and flatbreads, if you like.
Salsa verde baked eggs Prep: 5 mins Cook: 15 mins Serves: 4 Dunk flatbreads into these salsa verde baked eggs to soak up the lovely juices. Healthy and low in calories, it takes just 15 minutes to make. Ingredients • 5 tbsp olive oil • 1 tsp smoked paprika • 1 tsp cumin seeds • 400g can cherry tomatoes • 200g fresh cherry tomatoes • 2 garlic cloves • 1 small bunch of parsley • 1 small bunch of basil • ½ small bunch of mint, leaves picked • 2 tbsp capers • 1 tsp Dijon mustard • 2 tbsp white wine vinegar • 200g baby spinach, washed • 4 eggs • ½ tsp chilli flakes (optional) • flatbreads, to serve (optional)
Method STEP 1 Drizzle 1 tbsp of the olive oil in a frying pan or skillet, and fry the paprika and cumin for 30 seconds over a medium heat. Add the canned tomatoes and fresh tomatoes, bring to the boil, then simmer with a lid on over a medium heat for 5-6 mins until the tomatoes have softened. STEP 2 Meanwhile, put the garlic, most of the parsley, the basil, mint, capers, mustard, white wine vinegar, 4 tbsp oil and 3 tbsp cold water in a mini food processor and blitz to a smooth paste. Season. STEP 3 Stir the spinach into the pan with the tomatoes until wilted (put the lid back on for a few minutes, then stir again to help it wilt). Make four dips in the mixture and gently crack an egg into each one. Cover with a lid and cook over a medium heat for 6-8 mins, or until the eggs are just set. Uncover the pan, then drizzle over the herby sauce. Scatter over the reserved parsley and chilli flakes, if using. Serve with flatbreads, if you like.
Ingredients • 350g raspberries • 150g sugar • 700ml bottle of gin Method STEP 1 Tip the raspberries and sugar into a 1.5L sterilised jar. Pour over the gin, seal the jar and swirl around to dissolve the sugar. Store in a cool, dark place and turn the jar once a day for the first week. After 2-3 weeks, strain the gin through a sieve. Pour the gin into mini bottles, and label. The gin will keep its vibrant pink colour for a few months and will be drinkable for a year. Use the boozy raspberries in a cocktail or trifle, or turn them into a granita.
Michelada Prep: 5 mins Serves: 1 Cold lager, chilli powder, pepper and lime: spice up your lager with this Mexican cocktail, popular throughout Latin America and great for a summer party. Ingredients • 1 tsp salt • 1 tsp chilli powder • 1 tsp black pepper • ice • juice 1/2 lime • 3 shakes hot sauce • Mexican lager Method STEP 1 Mix 1 tsp each salt, chilli powder and black pepper on a plate, wipe the rim of the glass with a slice of lime and roll in the spice mix. Add ice, juice ½ lime and 3 shakes hot sauce, then top up with Mexican lager.
