Ingredients

Serves 2 and a leftover bowl for lunch the next day

• 200g skinless boneless salmon fillets
• 1 tbsp sunflower oil
• 1 tbsp sesame oil
• 1 small onion
• 1 clove garlic
• 2 cm ginger
• ½ tsp chopped green chilli (chilli powder)
• 50g rice noodles
• 2 sachets miso soup paste
• 2 tbsp soy sauce
• 750mls chicken stock
• 75g frozen soya beans
• 50g bamboo shoots
• 2 spring onions

Method

1. Prepare all the vegetables – peel and mince the ginger, deseed and finely dice the chilli, peel and thinly slice the onion and peel and mince the garlic.
2. Cook the noodles according to the packet instructions
3. Make up the stock with hot water
4. Thinly slice the salmon – about ½ cm thick.
5. Heat the oil in a wok – fry the onion, garlic, ginger and chilli for 5mins until softened but not browned.
6. Stir in the soy sauce, miso sauce and the chicken stock.
7. Add in the salmon and cooked noodles
8. Bring to the boil – turn down and simmer for 5 mins.
9. Serve in a warmed bowl and sprinkle with some chopped spring onions

Calabash

Set of three painted Calabash

Price: €8.00 Discount 10%: €7.20

BuySAfrica, 3a New Road, Kilcock – Phone: 01 628 4424

Gifts Under €25

Gifts Under €50

• Breakfast: There are plenty of cafes to choose from so treat yourself to a delish breakfast and coffee
• Pop into the Art Gallery: The Kilcock Art Gallery is hosting their Winter group show – looks fab so pop in and take in the paintings and sculptures on display
• Carol Singing: The Kilcock Musical & Dramatic Society will be singing carols in the village from 11am until 1.
• Christmas Shopping… Locally! The are loads of shops to buy Christmas gifts in Kilcock – wander around the village and discover a new place to shop.
• Warm up: Finish off the outing with hot toddy in one of our 5 pubs!
• Finally! Pick up something in one of our local butchers (also do a great range of vegetables) and that’s dinner sorted too (you could try this recipe from Aisling for a gorgeous winter dinner).
]]> http://ourkilcock.ie/2009/12/this-saturday-in-kilcock/feed/ 0 http://ourkilcock.ie/2009/10/pork-bacon-and-cabbage-pie/ http://ourkilcock.ie/2009/10/pork-bacon-and-cabbage-pie/#comments Wed, 07 Oct 2009 07:00:32 +0000 Aisling Lawlor http://ourkilcock.ie/?p=273 As I promised here is a delicious, seriously filling and cheap, cheap recipe for you to try. As noted last time we have some excellent butchers in Kilcock and I highly recommend Michael Walsh and Noel Birmingham particularly for their amazing sausages. This recipe is based on using Michael’s pork and leek sausages. This quantity is plenty for dinner for four or else lunch leftovers to reheat for the next day or freeze. This is a modern one pot dish based on a dauphinoise potato dish incorporating the Irish classics of bacon, sausage and cabbage. A complete meal all in one. Come back next time and try my delicious Mexican style beef fajitas, a perfect Friday night treat for two and all for €5.

Pork, Bacon and Cabbage Pie
Serves 4

• 6 thick pork and leek sausages
• 50g unsalted Butter
• 1 large Onions, finely sliced
• 4 cloves garlic
• 100g lardons of Bacon or smoky rashers
• 125g cabbage of leeks, finely shredded
• 6 medium potatoes, peeled and finely sliced
• 2 tbsp Thyme, leaves only
• 450ml cream
• 300ml beef stock
• 2 Bay leaves
• 2 egg yolks
• black pepper and salt

Method

1. Preheat the oven to 170°C/gas 3. Boil the kettle.
2. Peel and slice the onion into half moons. Melt 50g butter into the pan, season the pan, this really incorporates the flavour and fry the onions on a low heat for 15 – 20mins.
3. As they cook, peel and thinly slice the potatoes. Peel and garlic and mince.
4. When the onions are cooked, remove, set aside and brown the sausages for a few minutes. Remove from the pan and slice into thick diagonal sausages.
5. Plunge the cabbage into the boiling water and allow to soften a little.
6. Then fry the lardons or bacon pieces for a minute or two.
7. Remove from the pan and also remove the cabbage from the water.
8. Rub a large gratin dish (30cm x 21cm x 6cm) liberally with 25g of the butter. Place a layer of sliced potatoes in the bottom of the dish season with salt and freshly ground pepper and a sprinkling of the thyme. Top with a layer of sliced sausage, then a layer of cooked onion. Top with another layer of sliced potato and season with salt, freshly ground pepper and thyme. Spoon over the cooked cabbage and bacon. Top with another layer of potato slices and season again with salt, freshly ground pepper and thyme. Top with a layer of sliced sausage, then a layer of cooked onion and finally a layer of sliced potato. Season once again with salt, freshly ground pepper and thyme.
9. Pour the cream and stock into a pan and add the bay leaves. Place over a gently heat and bring to just below boiling point. Allow to cool slightly, then pour over the egg yolks and whisk to combine. Pour over the sausage and potato pie until the liquid just covers the top layer of potatoes. Dot over the remaining butter and cover with foil. Place the dish on a baking sheet. Place in the oven and cook for two hours.

This is Chic Cuisine. Every fortnight I post some of my delicious, tasty and economical recipes here on our very own OurKilcock.ie. Please feel free to post any questions or queries in relation to the recipes and I’ll be happy to answer them. Please use your own judgement on cooking times and measurements within reason as all of us do things a little different.

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