CHEF RONAN’S RECIPES FROM MORZINE!

ROAST LAMB TIP

• Crush few cloves of garlic together with Rosemary and/or mixed herbs and mix with melted butter.
• Brush all over lamb before putting in hot oven.

COURGETTE TIP • Peel courgette into strips
• Stir-fry and add Soya Sauce at end
• Add (if want to) Worchester sauce also

LIME SYRUP (for Tropical Fruit Salad)
[Made this yesterday and it worked!]
• Add circa 200g of sugar to circa 200 mls of water in a saucepan
• Turn heat up, stirring occasionally
• When comes to boil, let boil for 2 mins exactly and stir
• Take off heat and let cool down completely (put in fridge)
• Grade zest of 1 lime into cold syrup
• Let fruit sit in syrup for about 1 hour before serving

GINGER POTOTOES
[Successfully executed by Domestic Goddess, Deirdre on Sunday 6th April 2008!]
• Peel potatoes and cube (as many as you like, I found 2 big potatoes was enough for four of us)
• Put in pot of cold water and bring to boil. Boil for two minutes and strain off water
• Add tablespoons of sunflower oil and 4 crushed cloves of garlic and grated ginger (a piece 4inches long)
• Mix all above together with salt, put in baking tray in 190/200 degrees
• Takes half hour/40 minutes

BLACKCURRANT SAUCE (For Duck)
• Use trimmings from duck (not fat) and chop finely
• Chop up some onion and carrot
• Heat sunflower oil in the pan until smoking and throw trimmings in
• Cook until starting to caramelise and than add vegetables
• Keep heat up and stirring until turning golden brown
• Add quarter a bottle of white wine and let that reduce down until thick liquid around the vegetables.
• Add half a litre of stock and reduce it down again until quarter litre and add ‘blackcurrant’ puree (c half a mug full) and start tasting
• May need to sweetening up with any ‘berry’ jam.
• Add sherry vinegar and salt to taste.

CARAMEL SAUCE
• Dilute about 300g of sugar and dilute with c100mils water, keep on low heat until completely dissolved.
• When dissolved; turn the heat up and stand and watch occasionally and will take quarter/half hour to caramelise.
• Once the colour starts changing to brown, keep watching…..Tilt the pan and if it dark at the bottom, add half a litre of ‘hot’ (not boiling) double cream and add slowly (make sure pan is big enough!) whisking at the same time.
• Add salt and vanilla essence to taste
• The sauce can keep in the fridge for two weeks after.

SWEET POTATO SOUP
• Sweat 2 chopped onion in butter and olive oil
• After two minutes add cubed sweet potatoes (3 reg sized)
• Cover with greaseproof paper and keep heat low (checking and stirring every few minutes until potato begins to soften)
• Add c2teaspoons of curry powder and cook for another 2 minutes and add 2 crushed cloves of garlic
• Add hot chicken stock (c1 litre)
• Keep cooking and turn up to medium heat and let simmer for half and hour
• Stick handblender in and turn up to full
• Add about 200mils of cream and pinch of salt

RISOTTO (Pumpkin/Avocado)
• Melt butter and olive oil in pan
• Add chopped onion, cook all the way through (until opaque) and add rice (c500g Arborio rice) and turn down heat
• Cook rice and stir occasionally (keeps grains separate)
• When grains turn translucent and golden, add 2 cloves of crushed garlic and half a bottle of white wine, keeping heat and medium/low.
• Let wine get absorbed
• Add 1 litre of stock (chicken) very slowly.
• After each addition test the rice and see it getting softer and softer so if not want to finish straight away, stop and turn off heat.
• Add final moisture (stock) until fully cooked and stir in a little butter at the end
• Depending on flavouring, can do roast pumpkin/avocado, just make make flavour and add at the end.

CHOCOLATE FONDANT
200g butter
200g chocolate (dark at 70%)
200g sugar (caster)
• Melt butter on low heat and add chocolate and soon as chocolate is melted; take off heat and add sugar. The sugar will cool it down and then let it all cool down.
• Add 6 beaten eggs and stir in together with 4-heaped tablespoons of plain flour and vanilla essence. (the mixture itself can keep a while)
• If cooking individually, add to pate tins and brush inside each one with butter and put coco powder inside and sake around until coated (helps get it out of the mould)
• Fill each mould ¾ with the mixture and bake at 200 degrees for between 10/15 minutes (test as rise up in the middle with give in the middle)
• Run round edge with knife to ensure turn out ok.
☺ HAPPY COOKING!