Homemade Irish vegetable is one of those great go to recipes everyone tries when the cold weather starts to fall upon us. Packed full of seasonal vegetables a traditional Homemade Irish vegetable soup is both packed full of flavour and it is also a great way to get some vegetable goodness into you.
As the cold weather comes in having a piping hot bowl of soup is always a good way to warm your body from the inside and is an easy way to make a quick lunch which is healthy too. Put it together with a nice homemade brown Irish Soda bread and you have one very tasty meal.
In Ireland having a nice bowl of vegetable soup is something we enjoy very much. Sometimes its a great way of using up the left over veg in the bottom of the fridge but it is also a great way to make the most of those root vegetable that are in season and abundant.
Making a Homemade Irish Vegetable Soup need not be a chore. No need to cut up the vegetables into exact cubes or even spend a lot of time chopping. Just chop or slice up your vegetables into roughly the same size then pop them into a pot and swet to give them a bit of colour and flavour and you are good to go.
Soups are so easy to make and you can make them as easy as you like yet still packed full of flavour. Just follow the cooking methods of this Irish Vegetable Soup Recipe and create your own soup to to your own taste. If you don’t have fresh vegetable to hand then frozen are just as good too.
I hope you enjoy my Homemade Irish Vegetable Soup and give it a try. Let me know in the comments what you thought and if you have any questions I will always be happy to answer them.
Melt the butter in a deep pot on a medium heat then add the vegetables keeping the potato back. Cook vegetables stirring regularly without adding colour and onions become translucent
Cook vegetables stirring regularly without adding colour and onions become translucent for approx 5 or 6 minutes.
Add the stock and bring to a boil. Skim off any scum that rises to the top.
Add the sliced potato to the pot and season and continue to cook until all vegetables are cooked through.
Once vegtables are fully cooked blend using a hand blender until smooth.
Bring to a boil again and season to taste.
If you want a cream of vegetable soup add in 100ml of cream
Serve with a couple of sliced of brown bread for a genuine Irish touch and enjoy.
Traditional Irish Recipes from Ireland
Tradition Irish Family Recipes
Traditional Irish recipes from Ireland are becoming harder and harder to find these days as everyone jumps on the bandwagon of healthy this and healthy that.
Is there dairy in those spuds, well if there is I can’t eat any of that.
Is there gluten in this ice cream because I couldn’t touch it if there is.
The world as we know it is changing. Traditional recipes are being altered to suit the trends and little by little traditional recipes are being lost. Growing up in Ireland as a kid we never worried about Gluten, Dairy Intolerance or Saturated fats. We just ate good home cooked meals and we got outside to play as often as we could.
Food was basic but delicious and prepared fresh each and every day. Bread was often baked fresh and some families used to have their milk delivered to their door straight from the farm, you just can’t beat full fat milk.
That’s why I hope with this food blog to bring to you, the reader, who wants to make an actual recipe that families across the country of Ireland have made at some stage and not to modern version of it.
As an Irish Chef and food lover it is my passion to keep the tradition of cooking traditional Irish food going and I hope that some of these recipes you will enjoy and perhaps try for yourself. Once you have given them a try then, and only then should you make little changes to suit your own style and tastes, making this recipe your own that you can pass on to your family.
I believe it is very important that as a nation we do our very best to keep and pass on traditional Irish recipes and encourage others to try and cook them for themselves. I fear that if we don’t do this then skills, knowledge and traditions of Irish cooking will be lost and replaced with modern, “trendy” versions of the recipes we once loved.
I hope you enjoy these recipes and I will do my best to keep up to date on bringing you only the best of Traditional Irish recipes from Ireland.
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How to Cut a Whole Chicken into Pieces
Youtube Tutorial on How to Cut a Whole Chicken
How to cut a whole chicken into pieces is something everyone should know how to do. It allows you to save money while develops skills that you will have for the rest of your life.
Here I have created a video for all to learn how to cut a whole chicken into pieces. This guide will show you how to break down a whole chicken into individual pieces and includes a couple of bonus tips.
I hope you enjoy this video and don’t forget to like and subscribe for more how to videos like this. Leave me a comment on the video for any others how to vids you would like to see me make.
Whole Chicken Butchery Tutorial
In this video I will talk about how to break down a whole chicken into pieces. I will teach you how to remove each part of the chicken and give you tips on the best way to remove as much meat as possible. By doing this you save money and make use of as much chicken as possible.
I will also give you advice on how to debone a whole chicken leg to prep it for stuffing and roasting.
Make sure you leave a comment at the end of my video for any other tutorials you would like to see me make. All my recipes and tutorials are designed to help people like you cook better, save money while increasing your skills.
If you liked this content don’t forget to read some of my recipe here.
Traditional Irish Colcannon Recipe
Traditional Irish Colcannon Recipe – Traditional Irish Comfort Food At Its Best
I love making this traditional Irish colcannon recipe for dinner for my family. Made using potatoes, green cabbage, butter and milk this is a great meal in itself, this is traditional Irish food at its best.
Irish Colcannon is best served on a cold Winter’s night, this Irish Colcannon recipe is comfort food at its best and will warm your soul while tasting every bit as good as you think.
History of Colcannon
Colcannon comes from the Irish word cál ceannann which mean “white-headed cabbage” and was traditional served on Halloween in Ireland. Charms would often be hidden inside the potato and when found would signify your future, or so they say. A plain gold ring would signify you were to wed within a year, a sixpence or coin denotes wealth, a thimble a spinster and a button would mean you would be a bachelor.
This traditional Irish Colconannon Recipe is great on its own but also goes really well served with roast lamb or beef. It is a heart warming meal that all the family will love and enjoy time and time again.
Served with some melted butter in a hollow in the middle of the mash this was an extremely tasty and warming meal loved by many families throughout Ireland. Why not try out my Irish Colcannon recipe and enjoy a taste of traditional Irish food for yourself.
Traditional Irish Colcannon Recipe made using potatoes, green cabbage, butter and milk. This is a great tasting Irish comfort food.
Keyword:how to make colcannon, potatoes and cabbage, traditional irish colcannon recipe
Author: J.J. Sheridan
2kgFloury Potatoes, peeled and cut into chunks
1Head of Green Cabbage, sliced thinly
Salt and Pepper
Boil or steam the potatoes for 20 to 25 minutes until fully cooked.
In a pot bring water to a boil and add some salt. Once boiled add the thinly sliced cabbage and simmer for 4 to 5 minutes until wilted and soft.
Drain the cabbage well squeezing to remove as much water as possible. Return to the pot and add a third of the butter mix to coat. Put a lid on the pot to keep the cabbage warm.
Once the potatoes are cooked strain off the water and return to the pot and heat to remove as much moisture from the potatoes as possible.
Warm the milk slightly then add to the potato and mix to combine. Season to taste with salt and pepper.
Add in the cabbage to the mash and mix well. Test again for seasoning.
Serve heaped on a plate with a hollow in the middle. Melt the remaining butter and pour into the hollow of each portion of colcannon.
Irish Buttermilk Scones Recipe
Great Tasting Traditional Irish Buttermilk Scones Recipe
Try my Irish buttermilk scones recipe today and you will be glad you did.
Irish buttermilk scones are a great treat had in many family homes across the country of Ireland. Many homes and families have their own Irish buttermilk scones recipe that they pass down and for a very good reason. Many a home in Ireland would often serve warm freshly baked Irish Scones slathered with butter, strawberry jam (jelly for our American cousins) and topped with fresh cream. No Irish scone would be complete without a nice cup of tea to wash it all down.
It is often hard to find a really good Irish buttermilk scones recipe that are nice, light, full of flavour and don’t leave a bad taste from using too much soda. My Irish buttermilk scones recipe has been tried and tested to insure you will get the best buttermilk scone every time. With a little few tips and a bit of practice you too can make Irish buttermilk scones like many nan’s across the country used to make.
How to Make Perfect Irish Scones
The best tip to make the best Irish Buttermilk scone is to use your hands. Yes, forget the machine, get a big bowl, add your dry ingredients then work that butter into the flour before mixing in the liquid, with your hands. Just make sure to wash them before hand.
By using your hands you first of all get to enjoy the feel, smells and texture of the mixture. Second, using your hands you learn if you have enough butter, if you have rubbed the butter in enough and also, if you have enough liquid in the dough. After a little practice making this Irish Buttermilk scones recipe you will learn by feel and touch if the scones are right.
The secret to getting Irish scones that turn out nice and light is to not over work the mixture.
When rubbing in the flour with your hands pinch some of the flour and butter, then lifting your hands above the bowl, rub the flour and butter together between your thumb and fingers. Keeping your hands above the bowl ensures you keep air in the flour and it does not clump up. Even after rubbing I like to grab the flour a few times and lift it into the air and let it fall back down into the bowl.
Next secret, don’t over knead the dough. The dough should not be too wet or sticky but should be slightly moist to touch. When you empty your bowl out onto a work surface just work the dough enough to bring all the flour together. We are not aiming for a smooth dough like if we were making bread. We want the dough to just hold together before we shape it or cut it.
Follow these steps and you will make the best tasting Irish buttermilk scones every time.
Traditional Irish Buttermilk Scones Recipe that is great heaped with Irish Butter, jam and fresh whipped cream.
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Author: J.J. Sheridan
900gSelf Raising Flour
225gUnsalted Butter Room temp diced
130g Caster Sugar
Pinch of Salt
Egg Wash or Extra Buttermilk to glaise
Preheat your oven to 190°C 375°F Gas Mark 5
In a large bowl add the dry ingredients and butter
Rub the butter into the flour ensuring you lift the flour above the bowl when rubbing to keep the air in the flour. If the butter was not at room temp then grate the butter into the flour before rubbing in.
Keep rubbing until the flour looks like breadcrumbs ( I always enjoy the smell of the butter and flour during this stage)
Make a well in the center of the mixture and add two thirds of the buttermilk. Use your hand or if you like a fork to bring all the mixture together. Add the remaining buttermilk if needed.
If you use your hands you will will learn if the mixture needs more liquid or less. Depending on times of the year and moisture in the air you may often need more or less liquid. The mixture should not be sticky but just damp to touch.
Turn out the mixture onto a flour work surface and bring it together. Do not knead the mixture just work it about so it all comes together.
Use a rolling pin to roll out the dough until it's 1 inch thickness. I normally just flatten it out with my hands keeping it a uniform height.
Use a 3 inch floured pastry cutter or a sharp knife and cut into desired shapes. Place onto a lightly flour baking tray and brush the tops with egg wash or extra buttermilk. This recipe should give you between 10 and 12 large scones
Bake for approx 20 to 25 minutes until golden brown then remove and let rest for a few minutes on a cooling rack.
Enjoy these scones with some Irish butter, strawberry jam and fresh cream. Don't forget a cup of tea. Enjoy.
Allergins: Gluten, Milk
If you like fruit scones you can add 75g of raisins and 75 grams of sultanas after rubbing the butter in.
This recipe make 10 to 12 large scone. If you like you can half the recipe or just freeze some for another day.
Quick and Easy French Toast Recipe With A Blueberry Compote And Greek Yogurt
This quick and easy french toast recipe for one with blueberry compote and Greek yogurt is a real treat. It’s so easy to make and is so delicious and a all round great french toast recipe. On those mornings where you just want to treat yourself to a really nice breakfast, this quick and easy french toast recipe for one hits the spot every time. Try this Great French Toast Recipe and you won’t regret it.
This quick and easy french toast recipe for one takes a matter of minutes to whip up and served with a blueberry compote and Greek yogurt just adds that extra bit of flavour that makes you smile.
This Great French Toast Recipe is always a nice treat in the morning for breakfast or a late brunch. So quick and easy to make this great french toast recipe will always put a smile on your face.
Enjoy and don’t forget to read some of my other recipes in my blog.
French Toast With Blue Berry Compote and Greek Yogurt
This quick and Easy French Toast recipe for one is a nice treat for those lazy mornings where you want to treat yourself. The combination of the blue berry compote and Greek Yogurt is a real treat.
Keyword:easy french toast recipe, french toast for 1, french toast for one, french toast recipe, how to make french toast
Author: J.J. Sheridan
2slicesBread, white bread or brioche
Splash of Vanilla Extract
Serve with a table spoon of Greek Yogurt
In a small pan put the blueberries, sugar and water and place on a high heat. Bring to the boil then reduce to a simmer. Stir occasionally. You are looking to see all the berries pop and the sauce thicken to the slightly. Once thickened remove from the heat and allow to cool. The sauce will thicken more once it has cooled a little.
While the compote is cooking, in a mixing bowl add the milk, egg and vanilla and whisk to combine.
Place a heavy base pan on a high to medium heat and add a little oil to the pan.
Cut your bread into triangle and dip into the egg and milk mixture flipping to coat boat sides. Place into the pan and cook until golden brown then flip and cook the other side.
Once they are golden and brown place on a warm plate, spoon over the compote and add a tablespoon of Greek Yogurt. You can dust with a little icing sugar if you have it and enjoy.
A fantastic and easy breakfast/brunch recipe that you will really enjoy.
Allergins: Gluten, Egg
Great French Toast Recipe | Quick And Easy French Toast Recipe
Is Milk Bad For You?
A Look At How Sharing Food Advice On Social Media May Be Bad Advice.
Is Milk bad for you? I recently came across a promotional clip that was shared on social media recently which claims “milk is more harmful than helpful”. It claimed that milk is bad for you and can increase the chance of fractures by up to 50% and it promotes mucus which experts believe contribute to constipation, anemia, ear infections, allergies and diabetes. That consuming milk increases your IGF-1 levels and it might also contribute to several other cancers. It followed on with the statement “clearly milk is not fit for human consumption”. The clip then claimed that “big dairy” is spending millions to hide the fact people can get all their protein, calcium and potassium needs from fruits and vegetables.
My problem with advice like this is that people on social media tend take it at face value without looking in to see if this information is true. The fact that the information given contained the word “might”,sounded warning bells for me. I’m a firm believer that eating natural foods with very little processing, eating a well balanced diet and consuming fats and sugars in moderation is the key to maintaining your health. When I see someone recommending to cut something out of my diet but then putting forward information to scare me from consuming a certain food I become suspicious.
So I decided, instead of thinking this clip was rubbish I would look into it and see what I could find for myself and to figure out, is milk bad for you.
Milk can increase the chance of fractures by up to 50%
This one I found interesting as growing up in Ireland we were always told that bones need calcium and that a glass of milk a day was great for building bones. Were we all lied to? Is milk drastically increasing the risk of fractures by up to 50% as this clip said?
I searched and searched to find supporting medical reports that showed milk increases the chance of fractures by up to 50% and I indeed did find some proof. One of these reports carried out a study on teens in the USA monitored them over a 22 year period to see if milk consumption increased the risk of hip fractures. Their findings found that teen males who drank a glass of milk a day had a 9% increase in hip fractures while female teens did not see any increase in hip fractures drinking a glass of milk a day.
Further looking into the claim milk contributes to bowel disorders, many reports that I came across indicated that lactose in dairy was the main causes of bowel disorder but that bowel disease is dependent on your genetic make up. Reports indicated that certain individuals from ethnic backgrounds were prone to bowel disease caused by lactose. The findings of this report indicated that groups with a certain background were more prone to bowel disorder but the overall findings indicated that dairy consumption may decrease bowel disease while dairy restriction may have an adverse effect on bowel disease.
I have heard before that milk can prevent the absorption of Iron due to calcium but I have never heard that milk can cause anemia. I read many documents and articles which claimed milk caused anemia because it did not have iron so by having an iron rich diet this was preventable. This report found that milk or calcium fortified food did not prevent the absorption of iron from a 4 day period. The report indicated that many tests carried out before on the affects of calcium on the absorption of iron were done on single meal test subjects. This report carried out over a 4 day period found that calcium had no affect over a longer period and with more meals.
Finally I had a look into the claim that milk increases mucus in the body and this had an affect of increasing infections. I found numerous reports that indicated milk had no effect on increasing mucus in the body at all. This article I found by the Australasian Society of Clinical Immunology and Allergy (ascia) summed up most of the research I read. In their article they clearly state that milk does not increase mucus in the body. Milk has no affect on causing middle ear infections and eliminating milk does not help with allergies. This report I found which infected test subjects with a rhinovirus, a viral infection, to test the effect of milk on mucus production. The findings indicated that they found no association with mild or dairy products and mucus production.
Last but not least consuming milk increases your IGF-1 levels
I’ll admit I never heard of IGF-1 levels until I looked into it, they sounded really important though. So what I found out is that IGF-1 is a hormone that promotes growth in the body and is necessary for growth in children and teens. As we age IGF-1 production levels decline but reports have shown that increased levels of IGF-1 in adults increases the risk of cancer. So maybe this claim may have some truth but how does milk cause IGF-1 levels to increase?
I found out that cows which are treated with Recombinant bovine growth hormone (rBGH) a synthetic hormone which promotes milk production increases the level of IGF-1 in milk. By consuming this milk IGF-1 levels in adults rise and this increases the risk of secondary cancers. Further research has shown that rBGH is used widespread in the USA to increase dairy yield but it has been banned in Europe since 1999. So this information that milk increases IGF-1 is true to an extent but it is only an issue in countries that use rBGH or countries that import dairy products that use this growth hormone to promote milk production.
So what did I get from my little research project?
Is Milk bad for you? Without doubt this experience strengthened my opinion that people need to stop believing everything they read on social media. There are people and organisations out there who will use false information or information that is highly bloated to scare you and me into believing what they say. When it comes to diets people need to do their own research. There are plenty of documents out there that will give you the information you need to make an informed opinion rather that taking someones word.
Do I think you should believe everything I am saying here? Of course not, I would highly suggest you take this information and read up yourself and make up your own mind, is milk bad for you.
I believe that sharing of dietary information on social media without first finding out if it is true can be dangerous. Many of the reports I read suggest that eliminating foods can have an adverse effect and if you share information that is false you could be causing harm to someone else.
Is milk bad for you? In my opinion if you believe milk is making you sick, go talk to a doctor or a professional. Find out exactly what is causing your problems rather than taking drastic actions such as cutting foods out of your diet.
From the research I have read I don’t believe milk is bad for me. I believe in certain cases it can cause reactions to people who are allergic to milk but I also believe the benefits of milk outweigh the negatives.
Most importantly, what do you think. Is milk bad for you?
Don’t forget to visit my blog for more articles and recipes.
Easy Meatball Sauce Recipe
Delicious and Easy Meatball Sauce Recipe
In this easy meatball sauce recipe I will show you how to cook meatballs in sauce to create a very delicious and easy meal that will make become one of your go to recipes. This each meatball sauce recipe cooks the meatballs in a very tasty tomato sauce but you can substitute it for a range of other sauces.
Regularly in my house we set our meals based on the day of the week to make it easier to shop for ingredients and cut down on the annoying question of, what will we have for dinner today.
Meatball Monday is when I regularly get to come up and test out various recipes using meatballs that the family will love and enjoy. From meatballs in tomato sauce to Indian meatballs in a rich curry the choice is endless and you can be as adventurous as you want.
My secret to cooking this perfect easy meatball sauce recipes is to brown the meatballs and finish cooking them in the sauce. By browning the meatballs on a high heat and transferring into a sauce you not only create a moist meatball you add extra flavour to your sauce. It also has the added advantage of cutting down on washing by using just one pot to cook the meatballs and sauce.
This easy meatball sauce recipe is a base recipe for meatballs that can be combined with various sauces to make a delicious family meal time and time again. Why not try it in a sub or a nice Swedish meatball recipe. Be adventurous and turn this nutritious meal into something you will love and enjoy.
I hope you enjoy my easy meatballs sauce recipe and don’t forget to check out my other recipes in my blog.
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Meatballs cooked in a easy but delicious tomato sauce. This recipe creates a very tasty and moist meatball with a rich and flavoursome tomato sauce.
Keyword:great meatball recipe, how to make meatballs, meatballs in sauce, meatballs in sauce recipe, meatballs in tomato sauce, meatballs recipe, tomato sauce recipe
Author: J.J. Sheridan
250 grams Pork Mince
1/2LargeOnion Finely Chopped
1tbspDry Mixed Herbs
Salt & Black Pepper to season
Tomato Sauce Recipe
2 x 400gramTin of Chopped Tomatoes
1Red Pepper Diced
Salt & Black Pepper to Season
Heat a deep sided pan on medium to low heat and add 1 tbsp of oil then add the finely diced onions and sweat until translucent. Sweating the onions brings out the sugar in them adding a rich dept of flavour.
While the onions are sweating in a large bowl add all the ingredients for the meatballs, seasoning generously then add in the sweated onions when done. Mix and fold all ingredient until everything is combined taking care that the onions are still hot.
What I normally do before shaping the meatballs is to place a sheet of baking parchment, cling wrap or tin foil out on the counter surface and lightly oil it. I then lightly oil my hands and pinch a bit of meat off and shape by rolling around between my hands until they are the required shape and place them on the sheet. I aim to get them to a rough golf ball or ping pong ball size. You can make them as big or small as you like you will just have to adjust the cooking time.
Once all the meatballs are shaped, wash your hands and clean up your area before reheating your deep sided pan/wok with a table spoon of oil on high heat.
Once the pan is hot lift all the sheet up with all the meatballs and transfer them in one go into the hot pan. This saves you having to transfer them by hand and having to wash your hands all over again.
Brown all the meatballs in the hot oil then transfer onto a plate with a bit of kitchen paper to remove excess oil. You are not cooking the meatballs through just looking to get a really nice brown color so hot oil and turn them when browned.
Reduce the heat and if you need to remove some of the oil from the pan leaving roughly a tbsp behind. Excess fat will have come out of the meatballs into the pan so you don't want too much oil left over.
Add in the chopped onions and sweat until translucent. Then add in your diced peppers and cook for a couple of minutes.
Add in the tomato puree, minced garlic and herbs and cook for a further 2 to 3 minutes to cook the garlic but also cook out the bitter taste of the tomato puree.
Add in the tinned tomatoes and stock,season, mix to combine and bring to a boil. Add the meatballs into your sauce and simmer and cook for 20 minutes.
Reduce the sauce to correct consistency and taste and adjust the seasoning if needed. Serve with a thick pasta that will hold the sauce such has tagliatelle or with spaghetti for a more traditional spaghetti and meatballs.
Top the meatballs with a nice mature grated cheddar or freshly grated parmesan cheese for a more authentic flavour.
Allergens: Contains Gluten, Egg
Irish Pork Recipes -Brined Pork Loin Chop
A Very Easy But Very Tasty Pork Chop Recipe
You just can’t beat Irish Pork Recipes and you certainly won’t beat this Irish brined Pork Loin Chop Recipe.
I’ll be honest with you, I love Irish pork Recipes. Be it a nice succulent Irish Superquinn sausage on a weekend morning or a juicy roasted rolled and stuffed loin of pork for Sunday lunch. Irish pork recipes just gives you an amazing choice of mouth watering meals to create that you, your family and friends will love and enjoy.
This Irish brined pork loin chop recipe of mine is great. It can be made with the minimum amount of effort but will give back maximum gain; which is a winning combination in my book. The subtle flavours will compliment the pork and create an even juicier pork chop that will have your mouth watering like Homer Simpson, Ummmm, Pork Chops.
The brine works by helping the protein to break down in the meat and allows for the salt solution to penetrate into it. This will help the meat to contain more liquid so when it’s cooked the extra liquid creates a juicier bit of meat; and who doesn’t love a juicy bit of meat. By adding flavours to the brine you are allowing the salt solution to carry these flavours into the meat creating a more flavoursome meat.
This brine can be used for various types of meat such as chicken and beef. You will just have to adjust the flavours to suit the meat and add longer soaking times for tougher meat. The longer soaking for tougher meats will help the meat to tenderise too which is an added bonus. For red meats I would tend to soak them overnight.
Chef Tips: You should always, when possible, purchase all your meats from your local butcher, preferably an Irish Craft Butcher from your local town. Talk to them when purchasing meat and ask them about flavours that go best with the meat you are buying. They will always be too happy to give you tips and tricks.
Here is my easy Irish Brined Pork Loin Chop Recipe that I hope you enjoy. Serve your pork chops with some creamy mashed potato, steamed vegetables and maybe a bit of apple sauce. You will be glad you did.
This is a great recipe to add more flavour into your pork chops. This brine not only allows for more flavour to be added into the pork chop but also make the pork chop moist and less prone to drying out.
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4Irish Pork Loin Chops
5 or 6Black pepper corn
3Whole cloves of garlic
1tbspDried rosemerry or 1 sprig fresh
Bring 200ml of the water to a boil and add in all the ingredient except the pork. Stir everything until it is combined.
Mix in the rest of the cold water to the brine solution and allow to cool down.
Once the brine is cold place the pork chops into a non-metal container and cover with the brine solution. Cover the container and place in the refrigerator for 5 to 6 hours.
After 5 or 6 hours heat a heavy based frying pan and when it is very hot turn the heat down to medium. Add the oil to the pan and fry the pork chops for 4 minutes on each side. Ensure that the pork chops are fully cooked then set aside to rest for 4 to 5 minutes before serving. Enjoy.
This is a basic brine recipe and add a nice flavour as well as moisture to your pork chops.
You can add other flavours like juniper berries or various herbs. Play about making your own recipe once you have tried this one of course.
Serve with some buttery mash potatoes with steamed vegetables with a nice apple sauce. You won't get better than that.
Irish Pork Recipes – Brined Pork Chop Recipe
What is Mother Sauce?
A Guide To The Five Mother Sauces Every Cook/Chef Should Know
What is mother sauce you ask. In this post we will take a look at what are the five mother sauces used in classical french cuisine. We will also take a look at the three types of roux used in the making of some of these sauces. This, I hope will give you an idea of what is mother sauce, how mother sauces are used and the wide range of recipes that can be made using these 5 foundation sauces.
During my time in culinary college the majority of our learning was based around french cuisine. Learning basic recipes like the delicious Croque Monsieur to more advanced recipes with rich flavorful sauces. From the very beginning of our training emphasis was placed on learning the five mother sauces. So, what is Mother Sauce?
In the 19th century the renowned French chef Mari-Antoine Carême began to organise sauces into groups based on four foundation sauces. It was later on the Chef Auguste Escoffier added one more sauce to the list and codified these recipes in his masterpiece Le Guide Culinaire.
Almost every Chef learns some, if not all of these five mother sauces when the begin their career, as these sauces are the foundation for a huge range of culinary dishes. Some of these sauces will be very familiar to you while others are less known and often less used.
The key ingredient in most of these sauces is the roux. To become a sauce you first have to thicken a liquid to the required consistency so that the liquid sticks to the food. This can be achieved by reducing the liquid until it thickens naturally or you can add some form of starch; that’s where the roux comes in.
The roux is made by cooking equal parts fat and flour by weight together. By cooking the flour in fat you cook out some of the raw flour taste and add flavour as well as a thickening agent to your sauce. The more you cook the flour the more flavour you get, but this also has the effect of reducing the thickening properties of the roux. In french cuisine there are three types of roux.
Three Types Of Roux
Depending on the sauce you are making you will be required to make one of the following roux:
White Roux – This is the first stage of cooking the fat and flour. The fat and flour are cooked lightly together for 2 to 3 minutes to cook out some of the flour taste. Cooking it for a short period of time retains the white colour and this is the visual guide you need to remember when making a white roux.
Blond Roux – By cooking the roux past the white stage for another 2 to 3 minutes you will get what is referred to as a blond roux. This is when the flour starts to caramelise giving the roux a light brown or sandy colour. This adds a little bit more flavour compared to the white roux and is used for various sauces.
Brown Roux – This is the final stage where the roux is cooked on a low to medium heat until it reaches a rich brown, almost red colour. This roux has more flavour than the previous two but has a little less thickening properties.
A roux is the base for most of the mother sauces and it is important when cooking the sauce that the correct roux is used to ensure you get the best flavour as well as texture in your sauce. So now that you know about the importance of the roux we can move onto answer what are mother sauces.
The Five Mother Sauces
Béchamel: This is made by first making a white roux then adding milk and aromats to create a thick, white sauce which is not overpowering but rather delicate in flavour. This sauce can then be used to make a number of other variations of sauces such as a mornay sauce, parsley/persil sauce, mustard sauce and more.
Velouté: This sauces requires the cook/chef to first make a blond roux then this is mixed together with a rich flavorful stock such as fish stock, veal stock, beef stock or any other clear stock. This sauce creates a light and silkily smooth sauce but can also be use as the base for a number of soup recipes such as a thick rich cream of chicken soup.
Espagnole: Cooking a brown roux then combining it with a rich brown beef or veal stock, brown mirepoix of vegetables and tomato puree. This sauce is the foundation of the classic french dish, boeuf bourguinon and is also used to make a very rich and delicious demi-glace.
Sauce Tomat: This classic sauce is similar to your regular Italian tomato sauce but it tends to have a more rich and deeper flavour. This sauce is made cooking tomatoes with aromatic vegetable and is classically thickened with a blond roux. More often in modern cooking the roux is left out as reducing the tomatoes will thicken the sauce enough while increasing the flavour.
Hollandaise: This is the one mother sauce that does not require the use of a roux to thicken. Instead, this sauce is thickened by making an emulsion of egg yolks and clarified butter. This sauce is very delicate and can be difficult to make as the process of bringing together two liquids into a stable state which don’t want to combine can be tricky. With a little practice this recipe can easily be mastered and can be used for coating vegetables such as asparagus to making the classic breakfast/brunch dish, eggs Benedict.
These are the five classic sauces which once learned can open up a whole range of recipes to the home cook or professional chef. They are the foundation for classic french cuisine but are also used in a wide variety of recipes that most would be familiar with such as lasagna and macaroni and cheese.
I hope you found this information informative and that I answered the question, what is mother sauce. Keep an eye out on my blog over the coming weeks for recipes on how to make a variation of sauces using some of these classic mother sauces.
Visit my Blog for some recipes and check out my recommended recipe books for more information.