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Thursday, 23 April 2020

Cooking in Lockdown- Recipes Tips from Head Chef, John OToole

Cooking in Lockdown

Kylemore's Head Chef, John O'Toole, joined Keith Finnegan on Galway Bay FM this morning to discuss his passion for his profession and to give listeners some key recipes from "A Flavour of Kylemore Abbey" and tips on cooking and baking during the lock-down. Take a listen to the interview at the link below and then have a go at some of our favourite recipes from the Kylemore cookbook.


Interview at 1:41:35


 Galway Talks with Keith Finnegan - April 23rd 2020

  Baked Cod Stuffed with Smoked Salmon and Horseradish with a Parmesan Crust 



250g bread, slightly stale


Handful of fresh parsley and dill, chopped


180g parmesan, freshly grated


100g butter, melted


Handful of sun-dried tomatoes, chopped


Salt & black pepper


1kg cod, deboned and skinned, cut into 4 portions


2tsp of horseradish cream


4 slices of Connemara smoked salmon


Line baking tray with foil and brush with melted butter. Blitz the bread and parsley in a food processor to fine crumbs, then add the parmesan, melted butter, sundried tomatoes, half a teaspoon of salt and some pepper, then blitz again.


Wipe the fish with kitchen paper and cut open along the side to make into two pieces. Lay the bottom piece on the foil, smear with horseradish, place a slice of smoked salmon on top and cover with the second piece of cod. Press the parmesan crumb onto the top of the fish and season with salt and pepper. Cook on a high shelf in the over for 15 minutes at 180c until golden brown. Serve with salad.



Cheese Scones



500g self-raising flour


175g butter


112g grated cheese


100g sun-dried tomatoes with oil




1/4L buttermilk


Chef's Tip: Get creative with your choice of savoury ingredients, Seaweed is a delicious and nutritious option. Also, never "over-work" the dough- keep in as much air as possible making for beautifully light scones. 


Sieve the flour into a bowl, then rub the butter into the flour until it resembles breadcrumbs. Add the grated cheese and sun-dried tomatoes along with some of the oil, especially if the tomatoes are marinated in the herbs. Add in the egg and the buttermilk and combine into a sot dough. Turn out onto a lightly floured board and knead lightly to smooth over. Roll out with a rolling pin and cut using a cutter. Place onto a lightly greased baking sheet and bake for 15 minutes at 170c until lightly brown. 


But most importantly...Enjoy! 


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