Liz's recipes & news of events
Like me on facebook and follow my (short!) recipes on twitter @lizmoorecooks
Happy New Year Everyone!
2012 was a very eventful year for me! I have been incredibly busy, traveling all over the country. I have met so many new food producers and foodie friends so I'm looking forward to seeing you all again during 2013.
Have a look at the Valentine's recipes below!
Cookery demonstrations have proved to be very popular and I have ended up in such a variety of places from food fairs, to the middle of fields and then in some beautiful houses. I will be in Canada later on this year with celebrity chef Massimo Capra, working on some cookery programmes and dinner events which will be fun so I'll keep you posted about that too.
I'm delighted to continue my relationship with "Weber Stephens" barbecues and I'm sure you'll spot me at some stage over the year cooking up a storm over some hot coals. I will also be working with "Kitchen Aid" and will be delighted to talk to anyone heading to Birmingham to the N.E.C. in February.
As you know, the G8 Summit is coming to Fermanagh, so it will be a busy time here in June for all concerned.
If you use Facebook, please "like" my lizmoorecooks page!
I post a lot of recipes and foodie ideas and photos, and food events around the country too.
For cookery demonstrations or private catering, contact me at [email protected]
Tel +44 (0)770 9435556
Liz's demos:
Last year, we raised over £9,000 for the N.I. Cancer Fund for Children in just one evening.
8th March
Killylea Primary school
"Marvellous Mother's day Meals!"
Come and join Liz for a fun evening of simple but impressive recipes to treat your Mum on Mother's day! Contact Killylea Primary School, Armagh for details.028 3756 8621
20th March
Jones Memorial Primary School, Enniskillen
"Kitchen Sectrets"
Tickets will be available from Jones Memorial School office between 9.00-9.30am and after school.
Tickets cost £10 including recipes.
Mullylogan, Enniskillen,
County Fermanagh,BT74 5H Tel 028 6632 3420
[email protected]
PRIVATE COOKERY LESSONS IN YOUR OWN KITCHEN
If you prefer the idea of cooking in your own kitchen instead of a cookery school or would just like to learn some new techniques, I will come to you for the day instead of the other way around! You can invite friends to cook with you for £40 per head (minimum of 5 people) plus travel and ingredients. Either learn to cook dishes of your own choice or cook from my vast collection of up to date recipes. I will supply ingredients and enough aprons and knives for you and your fellow cooks and any other specialist equipment that we may need. Otherwise, we will use whatever you have in the kitchen and wash-up there too. I can, of course, even bring someone to wash up if you’d prefer! Combine it with a dinner party for that evening or prep. food for the next day.
COOKERY DEMONSTRATIONS
If you like the idea of having a cookery demo in your own home, school, theatre or church hall for your friends or to raise money for something, please get in touch by phone or email. I am happy to do demos country wide. Flogas provide my demo units and a typical demo lasts for about 2 hours with 7-8 recipes on any theme you like. Together we will think of a theme and I’ll put a demo together for a fun morning or evening of cookery entertainment!
Recipes
Warm chocolate mousse!
Ingredients
Serves 4
300g/11 oz dark chocolate
200g/7 oz butter
2 free range eggs
4 free range egg yolks
60g/2 oz caster sugar
A little cocoa powder
A little icing sugar
Method
Poppyseed pastry for biscuits, savoury & sweet tarts
Ingredients
Makes 1 tart case
110g/4 oz plain flour
45g/1½ oz blue poppy seeds
1 tbsp. soft dark sugar
75g/3 oz butter, cut into cubes and chilled
1-2 tbsp milk
Method
• Sieve the flour into a bowl. Rub in the butter and sugar until it begins to resemble breadcrumbs.
• Add in the poppy seeds and milk. Mix to a dough and knead briefly. Chill or freeze until needed.
Seared scallops with Thai salad
Ingredients
Serves 4
For the salad, mix together:
½ green cabbage, stalk removed and very finely sliced
1 large red onion, very finely sliced
3 tbsp. cashew nuts
1 red chilli, deseeded and finely sliced
Lots of fresh coriander
1 tbsp. toasted sesame oil
Juice of 1-2 limes
1 tsp. light brown sugar
1 tsp. fish sauceHeat a pan and season 12 fat scallops. Sear them for 1 minute each side depending on the size.
Serve at once with the salad.
What's in season in January & February?
January
Vegetables: Beetroot, red, white and green cabbages, celeriac, kohlrabi, leeks, onions, potatoes, spinach and chard
Fruit and nuts: last of apples, pears and nuts
Game: Matured partridge, pheasant, mallard, pigeon, rabbit and hare
Fish: Brill, cod, flounder, John Dory and scallops
Cheese: Bonchester, Sharpham and Appleby Cheshire. From France - Bresse Bleu, Cantal, Pont l'Eveque and Roquefort.
February
Vegetables: Brussels sprouts, Brussels tops, salsify and shallots
Game: Feathered game now at an end, except for varieties of wild duck. Plenty of wild rabbit and hare
Fish: Lemon sole and other flat fish. Wild salmon season begins
Cheese: Farmhouse Cheddar, blue Cheshire and Cotherstone. From France - Brie de Meaux, Tomme Arlesienne and Bleu des Causses
Did you know?
...that everything you freeze should be wrapped in 3 layers. Firstly greaseproof paper to absorb the moisture and prevent ice crystals. Secondly, in cling film to keep it fresh and thirdly in tin foil because it will prevent the cling film from perishing. Wrap everything like this, raw and cooked and add 2-3 months of shelf life!
Sign up for a monthly newsletter on the contact page!
Like me on facebook and follow my (short!) recipes on twitter @lizmoorecooks
Happy New Year Everyone!
2012 was a very eventful year for me! I have been incredibly busy, traveling all over the country. I have met so many new food producers and foodie friends so I'm looking forward to seeing you all again during 2013.
Have a look at the Valentine's recipes below!
Cookery demonstrations have proved to be very popular and I have ended up in such a variety of places from food fairs, to the middle of fields and then in some beautiful houses. I will be in Canada later on this year with celebrity chef Massimo Capra, working on some cookery programmes and dinner events which will be fun so I'll keep you posted about that too.
I'm delighted to continue my relationship with "Weber Stephens" barbecues and I'm sure you'll spot me at some stage over the year cooking up a storm over some hot coals. I will also be working with "Kitchen Aid" and will be delighted to talk to anyone heading to Birmingham to the N.E.C. in February.
As you know, the G8 Summit is coming to Fermanagh, so it will be a busy time here in June for all concerned.
If you use Facebook, please "like" my lizmoorecooks page!
I post a lot of recipes and foodie ideas and photos, and food events around the country too.
For cookery demonstrations or private catering, contact me at [email protected]
Tel +44 (0)770 9435556
Liz's demos:
Last year, we raised over £9,000 for the N.I. Cancer Fund for Children in just one evening.
8th March
Killylea Primary school
"Marvellous Mother's day Meals!"
Come and join Liz for a fun evening of simple but impressive recipes to treat your Mum on Mother's day! Contact Killylea Primary School, Armagh for details.028 3756 8621
20th March
Jones Memorial Primary School, Enniskillen
"Kitchen Sectrets"
Tickets will be available from Jones Memorial School office between 9.00-9.30am and after school.
Tickets cost £10 including recipes.
Mullylogan, Enniskillen,
County Fermanagh,BT74 5H Tel 028 6632 3420
[email protected]
PRIVATE COOKERY LESSONS IN YOUR OWN KITCHEN
If you prefer the idea of cooking in your own kitchen instead of a cookery school or would just like to learn some new techniques, I will come to you for the day instead of the other way around! You can invite friends to cook with you for £40 per head (minimum of 5 people) plus travel and ingredients. Either learn to cook dishes of your own choice or cook from my vast collection of up to date recipes. I will supply ingredients and enough aprons and knives for you and your fellow cooks and any other specialist equipment that we may need. Otherwise, we will use whatever you have in the kitchen and wash-up there too. I can, of course, even bring someone to wash up if you’d prefer! Combine it with a dinner party for that evening or prep. food for the next day.
COOKERY DEMONSTRATIONS
If you like the idea of having a cookery demo in your own home, school, theatre or church hall for your friends or to raise money for something, please get in touch by phone or email. I am happy to do demos country wide. Flogas provide my demo units and a typical demo lasts for about 2 hours with 7-8 recipes on any theme you like. Together we will think of a theme and I’ll put a demo together for a fun morning or evening of cookery entertainment!
Recipes
Warm chocolate mousse!
Ingredients
Serves 4
300g/11 oz dark chocolate
200g/7 oz butter
2 free range eggs
4 free range egg yolks
60g/2 oz caster sugar
A little cocoa powder
A little icing sugar
Method
- Melt the chocolate and butter in a heavy saucepan and leave to cool.
- Combine the eggs, egg yolks and sugar in a bowl and whisk to a stiff sabayon.
- Fold the melted chocolate mixture very carefully into the egg mixture.
- Fill 4 ramekins with the mousse and smooth the surface.
- Bake in the oven preheated to 170C/325F/Gas mark 3 for 7 minutes.
- Leave to cool to room temperature.
- Just before serving warm slightly and then dust each mousse first with cocoa powder then with icing sugar.
Poppyseed pastry for biscuits, savoury & sweet tarts
Ingredients
Makes 1 tart case
110g/4 oz plain flour
45g/1½ oz blue poppy seeds
1 tbsp. soft dark sugar
75g/3 oz butter, cut into cubes and chilled
1-2 tbsp milk
Method
• Sieve the flour into a bowl. Rub in the butter and sugar until it begins to resemble breadcrumbs.
• Add in the poppy seeds and milk. Mix to a dough and knead briefly. Chill or freeze until needed.
Seared scallops with Thai salad
Ingredients
Serves 4
For the salad, mix together:
½ green cabbage, stalk removed and very finely sliced
1 large red onion, very finely sliced
3 tbsp. cashew nuts
1 red chilli, deseeded and finely sliced
Lots of fresh coriander
1 tbsp. toasted sesame oil
Juice of 1-2 limes
1 tsp. light brown sugar
1 tsp. fish sauceHeat a pan and season 12 fat scallops. Sear them for 1 minute each side depending on the size.
Serve at once with the salad.
What's in season in January & February?
January
Vegetables: Beetroot, red, white and green cabbages, celeriac, kohlrabi, leeks, onions, potatoes, spinach and chard
Fruit and nuts: last of apples, pears and nuts
Game: Matured partridge, pheasant, mallard, pigeon, rabbit and hare
Fish: Brill, cod, flounder, John Dory and scallops
Cheese: Bonchester, Sharpham and Appleby Cheshire. From France - Bresse Bleu, Cantal, Pont l'Eveque and Roquefort.
February
Vegetables: Brussels sprouts, Brussels tops, salsify and shallots
Game: Feathered game now at an end, except for varieties of wild duck. Plenty of wild rabbit and hare
Fish: Lemon sole and other flat fish. Wild salmon season begins
Cheese: Farmhouse Cheddar, blue Cheshire and Cotherstone. From France - Brie de Meaux, Tomme Arlesienne and Bleu des Causses
Did you know?
...that everything you freeze should be wrapped in 3 layers. Firstly greaseproof paper to absorb the moisture and prevent ice crystals. Secondly, in cling film to keep it fresh and thirdly in tin foil because it will prevent the cling film from perishing. Wrap everything like this, raw and cooked and add 2-3 months of shelf life!
Sign up for a monthly newsletter on the contact page!
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