Rachel Allen stopped by the Harvey Norman Flagship Store on Saturday for a very special cooking event.
If you were unable to attend the event no need to worry as Rachel was kind enough to share some of the recipes from Saturday’s event with us.
We’ll have more recipes for you throughout the week so don’t forget to check back with us.
Potato soup with Parsley pesto and Gubbeen chorizo
- 25g butter
- 350g potatoes, peeled and chopped
- 150g onions, chopped
- salt and pepper
- 750ml chicken stock
- 250ml milk, or half milk and half cream (depending on how rich you want it)
- 250g chorizo, cut into half cm cubes
- Melt the butter in a saucepan, add the potatoes and onions, season with salt and pepper, stir well and cover with a butter wrapper (if you have one, or greaseproof paper ).
- Put on the lid and sweat over a gentle heat for 10 minutes, stirring every so often to prevent the potatoes sticking.
- Add the stock , bring to the boil and continue cooking until the vegetables are all soft, add the milk then liquidise the soup and season to taste. You may need to add more boiling stock to thin it out if it is too thick .
- While the vegetables are cooking fry the chorizo on all sides in a tiny bit of olive oil on a pan. Take off when it is nice and crisp,reserving the rich amber coloured oil.
- To serve: put a ladelful of the hot soup into a warm bowl , drizzle with a little parsley pesto and top with a few pieces of cooked chorizo and a drizzle of the oil from the pan over the top
- 1 whole chicken
- 50ml olive oil
- finely grated zest and juice of 1 lemon
- 4 garlic cloves, crushed or finely grated
- 2 tbsp chopped rosemary
- To remove the back bone of the chicken, use very sharp scissors and cut through all the way down from top to bottom. Place the chicken breast side up on your work top and using the palm of your hands flatten the chicken down. Using a sharp knife make a few slashes in the legs of the chicken.
- To make the marinade, in a bowl mix together the olive oil, lemon zest and juice, garlic and rosemary. Place the chicken in a wide dish and pour the marinade over the chicken , rubbing it into every little crevice and slash, then cover and place in the fridge for at least 2 hours or even overnight.
- Preheat the oven to 220’C, place the chicken on to a baking sheet with every bit of marinade poured over it and cook for about 1 and a quarter hours until the chicken is cooked. Place somewhere warm for about 20 minutes then carve into pieces to serve.
Makes about 20
- 150g (5oz) plain flour
- 100 g (3 and a half of) soft butter
- 50g (2oz) caster Sugar
- Preheat the oven to 180c/350f/gas 4.
- Put the flour and sugar into a mixing bowl, rub in the soft butter and bring the whole mixture together to form a stiff dough. Do not add any water.
- Roll the dough out to about half cm thickness and cut into shapes, place carefully on a baking tray and cook in the oven for 8-10 minutes , or until pale golden.
- Take out and carefully transfer the biscuits on to a wire rack to cool, I lift them off using a palette knife or metal fish slice. Dust with icing sugar if you wish.
Special thanks again to Rachel Allen for Saturday’s special cooking event at the Harvey Norman Flagship Store in Tallaght.
It was a fantastic day filled with tasty recipes and useful tricks and tips for home cooking.
Stay tuned for the announcement of our next special cooking event.