Recipes from the Tower House

A trio of summer salads.

6/17/2021

Trisha's trio of summer salads.

Trisha's Salad Dressing/Marinade.

Ingredients.
1 tablespoon Dijon mustard.
1 tablespoon balsamic.
1 tablespoon good honey, local if possible.
Salt & pepper.
6 tablespoons sunflower oil.
3 tablespoons cider.

Method.

Put the mustard, balsamic , seasoning & honey in a bowl.
Give a whizz with a stick blender.
With the blender still on, add the oil in a steady trickle ( not too fast)
Add cider & give a final whizz.
Does not the fridge, store in airtight jar for up to 4 weeks.

Celebration Summer salad with a Chocolate Vinaigrette.

Ingredients:
Serves 4

1 bag of mixed leaves.
2 tablespoons blueberries.
8 strawberries cut in half.
1 ripe peach cut into slices.
8 slices of ripe Brie cheese.
6 cherry tomatoes cut in half.
8 shards of Serrano ham.

Dressing:
3 tbsp chocolate chips.
3 tablespoons balsamic vinegar ( use a good quality one)
3 tablespoons olive oil.
1 dessert spoon maple syrup.
Salt & pepper.

Method.

To make the dressing pop the chocolate drops into a bowl and melt in microwave for 2 minutes.
Remove and add the vinegar, oil, maple syrup and seasoning and give everything a good whisk. I find this easiest with a stick blender.
Put a dry pan on the hob and when hot, pop on the Serrano ham and let it crisp up.
Remove and set aside.
Put the leaves, fruit, cheese, tomatoes and Serrano ham shards into a big bowl. ( this can be done in advance)
To finish, drizzle the chocolate vinaigrette over the salad and serve the rest on the side.

Panzanella Salad

Ingredients.
Serves 4

2 slices of sourdough, cut into chunks.
14 ripe cherry tomatoes cut in half.
1 red onion, peeled & thinly sliced.
2 teaspoon of capers.
10 black olives.
100 mls of good olive oil.
10 leaves of basil.

Method.

Pop the sourdough on a tray , into the oven until croutons are crispy. Set aside.
Into a bowl put the halved tomatoes, drained olives, sliced red onion & capers.
Add the croutons & torn basil leaves & drizzle with olive oil. Serve immediately.

Watermelon and Feta Salad.

Ingredients.
Makes 6.

1/4 watermelon, peeled & diced.
1 red onion, peeled and thinly sliced.
200 grms feta cheese.
10 mint leaves, roughly chopped.
2 tablespoons olive oil.

Method.

Into a bowl pile the watermelon, onion & mint leaves.
Crumble over the feta cheese.
Drizzle with the olive oil & give everything a good mix.

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Sue Nunn Show. Showcasing Fancy Fungi Gourmet Mushrooms.

5/12/2021

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On today's The Way it Is with Sue Nunn show, I have two recipes from The Tower House here in Thomastown, Co Kelkenny. Mushroom Strudel with Diane Mushroom Sauce and a deliciously creamy Mushroom Pate. Both highlight the distinctive flavours and quality of Fancy Fungi Gourmet Mushrooms which I'm delighted to showcase on Sue's show today.

Chef Trisha Hennessy.

Deliciously creamy Tower House Mushroom Strudel with Diane Mushroom Sauce.

Mushroom Strudel with Diane Mushroom Sauce.

Ingredients - makes 2

Pastry.
150 grms flour.
25 grms butter.
Pinch of salt.
50 mls water.
1 egg yolk.

1 tablespoon oil.
500 mixed mushrooms, chopped.
2 teaspoon chopped tarragon ( fresh or dried)
Grated zest of 1 lemon.
125 grms ricotta cheese.
30 grms grated Parmesan.
Salt & pepper.
2 teaspoon Dijon mustard.

Diane Sauce.
1 tablespoon oil.
1 finely chopped onion.
180 grms mixed mushrooms.
2 cloves finely chopped garlic.
Knob of butter.
160 mls brandy.
2 tablespoons Worcestershire sauce.
2 teaspoon Dijon mustard.
300 mls cream.
Salt & pepper.
Chopped parsley.

Method:

To make the pastry tip the flour & salt into a bowl.
Rub in the butter, add the water & egg yolk & bring it together.
Turn out & place on some parchment. Put in the freezer for 20-30 minutes. Works best if it is very cold.
Now crack on with filling- heat the oil in a pan & fry off the chopped onion for a few minutes.
Now add mushrooms & garlic & continue cooking for 5 minutes.
Pull off the heat & add ricotta, tarragon, lemon rind, mustard and seasoning.
Put it into a bowl & leave to cool completely.
Preheat the oven to 200 cen.
Take a sheet of parchment & place on a baking sheet.
Lightly flour the worktop & cut the pastry in two. Roll out as thinly as possible.
Put 1/2 the cooled filling down the centre, not going quiet to the ends. Dampen the edges with the left over egg white. Fold in the ends and carefully roll up into sausage shape.
With a fish slice place onto baking parchment, seam side down.
Repeat with the other strudel.
Brush both liberally with egg white & scatter with poppy seeds.
Pop into preheated oven & bake for 20-25 minutes until nicely brown.
Remove and place the strudel on a plate. Spoon the hot sauce around.

Diane Sauce - Method:

Heat the oil in a pan and fry off the onion & garlic over a gentle heat for 5 minutes.
Add the mushrooms and continue to cook until they begin to soften.
Then add in the mustard, Worcestershire sauce & butter.
Carefully add the brandy, setting it alight. This burns off the alcohol. Keep your face away.
Add the cream & let it bubble for 5 minutes. Finish with chopped parsley.

Sauce Diane is a retro Classic. Normally served with steak it is also fab with chicken or fish.

Tower House Mushroom Pate served on slices of crunchy Sourdough Bread.

Mushroom Pate.

Ingredients - Serves 2
50 grms butter.
1 finely chopped onion.
1/2 leek, chopped.
100 grms forest mix mushrooms.
100 grms shiitake mushrooms.
2 teaspoon Dijon mustard.
2 tablespoons creme fraiche.
2 teaspoon dried tarragon.
Grated zest of 1 lemon.
Salt & pepper.

Method:

Melt the butter in a pan & gently cook off the onion & leek for a few minutes.
Then add mushrooms & cook until they are well softened.
Then add mustard, lemon zest, tarragon, seasoning and creme fraiche. Give it a good mix.
Pull off the heat, pour into bowl, cool slightly and then blitz until you have a smooth Pate.
Place in the fridge to firm up. Serve with slices of sourdough.
Will last for 5 days in the fridge.

A selection of FancyFungi mushroom products.

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Rhubarb & Basil Pasta topped with pork medallions - Sue Nunn Show May 5th

5/5/2021

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Showcasing Mooncoin Beetroot

4/28/2021

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A trio of summer salads.

Sue Nunn Show. Showcasing Fancy Fungi Gourmet Mushrooms.

Rhubarb & Basil Pasta topped with pork medallions - Sue Nunn Show May 5th

Showcasing Mooncoin Beetroot

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