Contents
Cover
Title page
Introduction by ICA National President
A Note from the Editor, Aoife Carrigy
A Word from the Guest Chefs
Marie McGuirk, resident chef and cookery tutor at An Grianán
Edward Hayden, TV chef and food writer
Chapter 1: To Start
Soups
Carrot Soup
Asparagus Soup
Spring Nettle Soup
Chilled Avocado Soup
Cream of Mushroom Soup
Quick Vegetable Soup
Fresh Tomato & Bean Soup
Cauliflower & Bacon Soup with Cheese Toasties
Butternut Squash Soup
Salads & Starters
Chicken & Pecan Salad
Pan-Fried Prawns with Lemon & Garlic
Grilled Peach with Herbed Cheese
Roast Red Peppers with Basil Pesto
Blue Cheese, Pear & Walnut Salad
Pan-Fried Smoked Salmon & Couscous Salad
Quick Spiced Beef with Orange Cream
How To… cook for a crowd
Chapter 2: Main Meals
Vegetarian
Broccoli, Cherry Tomato & Cheese Tart
Spinach Pie
Courgette & Feta Frittata
Pasta with Tomato & Vodka Sauce
Vegetable Crumble
Butterbean & Vegetable Au Gratin
Mushroom Stroganoff
Seafood
Fish Burgers with Tartare Sauce
Blackened Cajun Salmon & Citrus Yoghurt
Express Fish Pie
Smoked Haddock Pie
Whole Baked Salmon
Roast Cod Steaks with Herb Pesto
Pan-Fried Hake with Salsa Verde
White Meat
Pork & Potato Cakes
Dublin Coddle
Pork Chops & Bubble ‘n’ Leek Cakes
Chicken & Vegetable Stir-Fry
Fragrant Chicken Curry
Roast Goose with Damson & Apple Sauce
Rabbit Pie
Roast Chicken with Onion & Thyme Stuffing
Turkey Meatballs with Pasta
How To… cook within a budget
Pork & Cider Stroganoff
Red Meat
Hungarian Beef Goulash
Irish Stew
Shepherd’s Pie
Meat Loaf
Beef & Mushroom Pie
Braised Derrynaflan Brisket
Crusted Rack of Lamb with Orange & Olive Salad
Fillet of Beef with Roast Shallot & Balsamic Reduction
Marinated Roast Fillet
Chapter 3: On the Side
Vegetables & Salads
Courgette Boats
Puréed Brussels Sprouts
Parsnip & Apples
Lickeen Colcannon
Puréed Parsnips
Parisian Potatoes
Coleslaw
Granny’s Roast Potatoes
Spiced Couscous Salad
How To… cook potatoes
Dips, Sauces & Stocks
Hummus
Spinach Dip
Fresh Tomato Salsa
Salsa Rioja
Sweet Chilli Sauce
Basil Pesto
Damson & Apple Sauce
Goose Giblet Stock
Chicken Stock
How To… make preserves
Preserves
Redcurrant & Orange Jam
Blackberry & Apple Jam
All Season Fruity Jam
Three Fruit Marmalade
Courgette Jam
Tomato & Apple Chutney
Apple & Ginger Chutney
Beetroot Chutney
Chapter 4: Baking & Sweet Things
Breads, Scones & Pastry
Bacon & Thyme Scones
Potato Scones
Pizza Muffins
Sweet Fruit Scones
Walnut & Treacle Bread
Brown Soda Bread
Rough Puff Pastry
How To… get baking
Cakes, Tarts & Sweet Snacks
Upside-Down Pear Cake
Light Lemon Sponge
Grandma’s Rhubarb Tart
Apple Tart
Black Forest Gateau
Pear & Roasted Hazelnut Tart
Almond Slices
Fraughan Buns
Parsnip Cake with Walnuts & Raisins
Cake in a Mug
Coffee Mud Cake
Mince Pies
Fruit Cake
Carrot & Pineapple Squares
Strawberry Sablé
Anzac Biscuits
Dried Fruit Salad
Puddings & Desserts
Chocolate Coffee Mousse Cups
Pavlova
Easy Strawberry Cheesecake
Blackberry & Apple Crumble
Australian Paradise Meringues
Tropical Baked Rice Queen of Puddings
Blueberry Bread Pudding
Sticky Date Pudding with Pecan Toffee Sauce
White Chocolate Bread & Butter Pudding
Cranberry & Chocolate Roulade
Egg-Free Christmas Pudding
Bailey’s Cheesecake
Appendices
Useful Equipment & Glossary
Useful Equipment
Glossary
Recipe Contributors
ICA Guild Members
Marie McGuirk
Edward Hayden
An Grianán adult education centre
Historic Members of the ICA
Acknowledgements
List of Photographs
Copyright
About the ICA
About Gill & Macmillan