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The Kilkenny Observer Friday 07 January 2022
kilkennyobserver.ie
Food & Drink
Dine Me Come
With
Spicy seafood spaghetti Prep: 10 mins Cook: 25 mins Serves: 2
Indulge in this simple seafood pasta dish for two. Rich, bold flavours that you can create in just half an hour. Feel free to vary the seafood to include your favourites such as prawns or crab.
Ingredients • 1 tbsp olive oil • 2 fat garlic cloves , crushed • 2 red chillies , deseeded and finely chopped • 150ml white wine (optional) • 2 x 400g cans plum tomatoes • 175g dried spaghetti (or pasta of your choice) • 140g mussels , washed and beards removed (you can ask your fishmonger to do this for you) • 140g clams , washed • 100g cooked lobster meat • chilli oil or olive oil, for drizzling • ½ small pack parsley , roughly chopped Method STEP 1
Put a large saucepan of salted water on to boil and cook the spaghetti following pack instructions. Heat the oil in a deep pan, add the garlic and chilli, and fry for 1-2 mins over a medium heat. Pour in the wine (if using) and simmer for 3-5 mins until it reduces by a third. Tip in the tomatoes, burst them with a wooden spoon and bring to a gentle simmer. Season well.
Winter warming cocktails
Indulge in a warming cocktail or a crowd-pleasing punch with some of our best ever winter drinks. Spiced apple syrup with clementine & cloves Mix this syrup into hot apple juice or wine for a sweet and fiery burst of Christmas flavour. It’s also delicious drizzled over ice cream for dessert. INGREDIENTS • 200ml apple juice • 1 cinnamon stick • 1 tsp whole allspice • 1 mace blade • 2 whole cloves • small strip fresh ginger • 1 clementine , zest finely peeled with a vegetable peeler • 100g golden caster sugar METHOD STEP 1 Heat the apple juice with the whole spices, ginger, zest and sugar. Bring to the boil, then simmer for 10 mins. STEP 2 Remove from the heat and leave to cool, then strain the syrup into small bottles. MULLED WINE Make perfectly spiced mulled wine at Christmas with our easy recipe. Use a good quality red wine like an unoaked tempranillo or try a twist with a dash of sloe gin.
STEP 2 Discard any broken or open clams and mussels, then add to the tomato sauce and cover with a lid. Cook for about 3 mins until the shells open. Remove any mussels or clams with their shells still shut using a slotted spoon. Stir through the lobster meat.
INGREDIENTS • 750ml bottle red wine • 1 large cinnamon stick, or 2 small ones • 2 star anise • 4 cloves • 2 strips lemon zest, pared using a vegetable peeler • 4 tbsp caster sugar
STEP 3 Drain the spaghetti, reserving a little cooking water and add to the pan. Toss the spaghetti with tongs to coat in the sauce. Serve in big bowls with a drizzle of chilli or olive oil, a scattering of parsley and a good grinding of black pepper.
METHOD STEP 1 Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins. STEP 2 Remove from the heat and cool, leaving to infuse for about 30 mins.
Mexican bean soup with guacamole Prep: 10 mins Cook: 20 mins Serves: 2 This warming, spiced vegetarian soup packs in goodness and is filling too. The quick-to-assemble guacamole topping tastes as good as it looks. Ingredients • 2 tsp rapeseed oil • 1 large onion, finely chopped • 1 red pepper, cut into chunks • 2 garlic cloves, chopped • 2 tsp mild chilli powder • 1 tsp ground coriander • 1 tsp ground cumin • 400g can chopped tomatoes • 400g can black beans • 1 tsp vegetable bouillon powder • 1 small avocado • handful chopped coriander • 1 lime, juiced
• ½ red chilli, deseeded and finely chopped (optional) Method STEP 1 Heat the oil in a medium pan, add the onion (reserving 1 tbsp to make the guacamole later) and pepper and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins. STEP 2 Meanwhile, peel and de-stone the avocado and tip into a bowl, add the remaining onion, coriander and lime juice with a little chilli (if using) and mash well. Ladle the soup into two bowls, top with the guacamole and serve.
STEP 3 To serve, heat without boiling, stir in the sloe gin (if using, see tip below) and pour into mugs or heatproof glasses. WINTER WHISKY SOUR This classic bourbon cocktail takes a festive turn with a splash of orange juice and edible gold glitter - perfect for Christmas parties. INGREDIENTS • crushed ice • 50ml bourbon • 1 tbsp fresh lemon juice • 1 tbsp fresh orange juice • ½ tbsp sugar syrup • 2 slices of oranges • To decorate • honey • gold edible glitter METHOD STEP 1 Using a small paintbrush (or your finger), brush some honey around the rim of two tumblers and use another small paintbrush to stick edible gold glitter around each. STEP 2 Fill each glass with crushed ice. Put the bourbon into a cocktail shaker with the lemon juice, orange juice and sugar syrup. Shake and strain into each glass, and serve with an orange slice and short straws.
