3 way up the side with hot water to cook

Conversion chart

www.phelimbyrne.ie

Abbreviations
g = gram
Kg = kilogram
Dl = decilitre
ml = millimetre
cm = centimetre
c = Celsius (centigrade
f = Fahrenheit
Tbsp = tbsp
Tsp = teaspoon

Conversion table:

1 litre = 10 decilitres = 1000 millilitres = 1.76 pints
1 litre = 1 ¾ pints
1 tsp = 5 ml
1 tbsp = 20ml
1 cup = 250ml
4 cups = 1 litre

20g = ¾ oz
50g 1 ¾ oz
100g = 3 ¾ oz
250g = 9oz
500g = 1lb 2oz
750g = 1lb 2oz
1000g (1kg) = 2lb 4 oz
Gas marks Celsius Fahrenheit         Definition
½  130  250   very cool
1  140  275   cool
2  150  300   warm
3  170  325   moderate
4  180  350   moderate
5  190  375   moderately hot
6  200  400   hot
7  220  425   hot
8  230  450   very hot
9  240  475   very hot
Can we be of assistance? call 053 91 84995! – www.phelimbyrne.ie

Phelim Byrne
Professional Catering Services & Cookery Academy
Wexford Enterprise Centre
Strandfield Business Park
Kerlogue
Wexford
087 960 8150
053 91 84995
info@phelimbyrne.ie
www.phelimbyrne.ie
' The Premier Professional Catering Service to Wexford and the South East'
Member of BNI Wexford 2008
Wexford Chamber of Commerce 2008
Euro toque Chef 2008
Slowfood Ireland 2008
' Cookery classes to suit all levels of skill, taste and interest'
National Champion Young Entrepeneur showcase display final
Southern Ireland champion shell live wire young entrepeneur of the year 2007
Wexford's Best new Business start up 2007 - Wexford County Enterprise Board
Irelands Best in the Bridgestone Guide 2008

BBQ MARINADES:

TIRRIAKI MARINADE:
200 ml soy sauce
1 lemon ( juice and jest)
120 ml honey
75 g brown sugar
2 slices of ginger

this one is suitable for salmon or chicken or even pork

RED HOT MARINADE:

100ml tomato ketchup
4 red chillies chopped
1 tsp red Tabasco sauce
1 tsp paprika
2 minced garlic cloves
salt and pepper

perfect on a skinless chicken breast or steak

TANGY THAI STYLE MARINADE:

1 can of coconut milk
3 limes (juice and jest)
1 tbsp coriander chopped
3 tsp red Thai curry paste ( may ploy in this recipe others vary in strength)
salt and pepper

this one is suitable for meat and fish alike, its quite strong but delicious on chicken, pork, prawns or monkfish

HERB AND YOGHURT MARINADE:

200ml yoghurt
2 tbsp fresh chopped herbs(mint, tarragon and chive)
1 tsp Dijon mustard
1 orange (jest only)
salt and pepper
I usually use this marinade on lamb cutlets but its also nice on chicken fillets

BBQ MARINADE:

100 ml soy sauce
2 tsp mustard powder
1 tsp salt
1 tbsp brown sugar
3 tbsp Worcestershire sauce
50 ml honey
2 star anise
2 cloves
1 tbsp tomato puree
corn flour to thicken

this marinade is ideal for chicken wings , ribs, chicken breasts or pork chops alike , simply place all the ingredients into a pot and boil rapidly until all ingredients have blended together, then thicken the sauce with corn flour to nice coating consistancy.ENJOY!

Phelim's Recipe for Irish Stew

2 lb lamb, neck, diced.

2 carrots chopped

2 onions chopped

1 garlic clove, minced

3 celery sticks , diced

Approx 8 medium sized potatoes chopped into chunks

Approx 2 pints of chicken stock or water

1 Boquet garni

Salt and pepper

Oil and butter to fry

2 cups of pearl barley

1 tbsp of chopped curly parsley

* First cover the diced lamb with cold water and bring to the boil, boil for about 10 minutes then refresh with cold running water.

* Add the garlic, onion, celery, and salt and pepper to the pan with some oil and butter

* Fry until starting to soften and flavours begin to develop

* Now add the lamb and fry for a few minutes

* Add half the potato and the bouqet garni with the stock or water

* Simmer , skimming occasionally for about 1 ½ hours

* Now add the remaining potato and simmer for about 25 minutes or until the potato is cooked

* In a separate pot cook the pearl barley for about half an hour or until plump and tender, strain, wash with cold water and add to the stew, some people cook the barley in the stew which is also acceptable.

* Taste and add chopped curly parsley

* Season and serve

* Enjoy!

24th Jan 2008 - South East Radio’s Thai style chicken stir fry with brown jasmine rice, red pepper and basil

2 chicken fillets
1 can of coconut milk
2 tsp red thai curry paste ( to taste )
1 lime
2 red peppers chopped chunky
A handful of Fresh coriander rand fresh basil
1 white onion
1 garlic clove
Salt if required
Cooked brown rice x 2 cups
Season with salt, pepper and fish sauce as required

   * First fry the curry pate with the onions and garlic in a frying pan with a little oil for 1 minute until red and soft as you see
   * Now add the pepper and cook for about 1 min, if chunky little more
   * Now add the coconut milk and chicken simmer until reduced a little and the chicken is just cooked
   * Now add the rice and stir in well heating thoroughly
   * Add the coriander and basil and taste
   * Season with lime juice , a splash of fish sauce and salt and pepper to taste

        To cook the rice:
   * Add 1 cup for 2 people of rice to 2.5 cups of water to a sauce pan, cover and place on a medium heat for about 20 25 minutes
   * Remove the lid and simmer the rice for a further 5 mins with no lid and taste, , give the rice a further couple of minutes to soften if required
   * This is a great dish to use up left over rice also.
   * Enjoy!

Phelim's Ultimate Christmas Menu

Creamy cauliflower soup with smoked salmon
Roast turkey with a sausage stuffing & sage and onion stuffing balls
Glazed whole baked ham
Roast Sprouts with lemon peel and olive oil
Glazed carrots
Red wine and rosemary gravy
Roast potatoes colcannon potatoes
Christmas pudding baked Alaska
Spicy baked plums with butterscotch sauce

Cauliflower and smoked salmon soup with a smoked applewood cheddar croute

1 cauliflower
1 white onion
1 potato
1 garlic clove
4 sprigs flat parsley
Salt and pepper
Milk and water
Smoked salmon
Fresh cream

Smoked cheese croutons

   * Sweat the onions , parsley and the garlic in the butter
   * Add the potato and milk and water and bring to a simmer
   * Add the cauliflower and cook through
   * Season well and pass the soup
   * Finish with fresh cream and garnish the bowl with smoked salmon and serve with some chive oil if desired
   * Blanched broccoli florets with a lemon and thyme hollandaise

the lemon and thyme work really well with the turkey so here I add the flavours to the hollandaise sauce for to blanket the broccoli florets, I passed this sauce when it was made to achieve a smooth and silky sauce at the end, people worry too much about making the Christmas dinner and the thoughts of making hollandaise on what can be a stress full event would be unthinkable, however for this one you can make the sauce in advance by a couple of hours, it’s a warm sauce not hot and it hold really well in a sterilised flask, then simply pour from the flask over the brocolli and serve.

Blanch the broccoli in boiling salted water at the last moment to retain colour , either that or you can blanch and refresh the veg and reheat as required, remember with broccoli or cauliflower drain it really well before adding any creamy sauces as they retain water easily.

For the hollandaise:

makes 1 large cup of sauce

2 tsp fresh thyme leaves and sprigs
Jest of 2 lemons
3
75 ml white wine
75 ml white wine vinegar
6 peppercorns
1 bay leaf

Place these ingredients into a pan and reduce by 2/3 , allow to sit and cool, then strain through a fine sieve onto 2 egg yolks

In a large bowl sit over a pot of simmering water add 1 tsp thyme leaves to the egg yolks and reduction with the fine jest of 1 lemon
In a sauce pan clarify 320 g butter ( melt the butter and using a spoon clear the milky froth off the top, now take the clear butter from the pot and keep warm)

Whisk the egg yolks until thick and pale over the pot of hot water ensuring the bowl doesn’t get so hot as the egg scrambles, it will take 3-4 mins to cook the egg out, take your time and continue whisking, you can also use an electric hand held whisk to achieve this at ease.
When it ready slowly add the butter a couple of tablespoons at a time, if the sauce goes too thick just dilute with a little warm water to achieve the correct consistency, season to taste with salt and pepper and pass through a fine sieve , now store in a heated flask until required, note this sauce should not be reheated or stored for longer than 90 mins.

Roast sprouts wrapped in proscuitto with olive oil and lemon

These sprouts are delicious when the proscuito crisps up on the outside of them and there flavoured with the olive oil and lemon jest juices.
There quite simple, a take from devils and angels on horseback, simply:
Blanch the fresh sprouts leaving them slightly crunchy in the centre, refresh under cold running water and drain well.

Now get some proscuito and cut into nice strips about 5 inchs long and 2 inchs wide, lay them out ( I lay them out on cling film to stop them sticking to the work surface, just lay 2-3 layers of cling film down on a counter on top of one another to give them strength)flat and sprinkle each one with a generous amount of chopped sage and thyme leaves to add flavour, place a sprout onto each and roll up wrapping the sprout with the proscuito, then secure the meat with a cocktail stick and there ready to roast.

Using a peeler, peel large strips of jest from a lemon and leave to one side, about 1 lemon per 8 10 sprouts
Now on a preheated roasting tray add the sprouts , lemon jest, crack of pepper, knob of butter and a generous drizzle of olive oil, roast turning frequently at 200 220 c until crisp and heated through, season and serve allowing all the juice to be poured over them in the serving bowl.

Roasting the turkey

the big issue at the moment Is the safety steps before cooking the turkey ,the basics are quite simple however at times overlooked, just remember some of the rules of thumb
   * if using a frozen turkey allow it to defrost in the fridge
   * it’s a good idea on the run up to Christmas to give a clean to the fridge as you will generally be stuck for space around the festive period
   * don’t wash the turkey, concentrate on washing your hands, safe food say are hands are the two main recipes for disaster
   * keep the turkey in the fridge until the last moment and always use a preheated oven
   * store raw meat well covered on the bottom of the fridge and ensure it doesn’t come into contact with cooked meats or any other prepared foods
   * discard of all raw meat packaging efficiently to avoid cross contamination

With this turkey I’ve placed the sausage meat stuffing in the neck end and 2 lemons cut in half with thyme leaves in the cavity, be carefull with the sausage stuffing as it will swell a little during cooking so there’s no need to pack it too tight,

sausage meat stuffing

1 diced onion
1 garlic clove
3 tbsp chopped fresh sage
Oil to fry
1 ½ lb sausage meat ( good quality)
1 green apple diced

First gently sweet the onion and garlic in the oil until soft, then add the sage and the apple and season with salt and pepper, now wearing cloves or using a spoon mix this together with the sausage meat as the stuffing for the neck end of the bird , to stop the stuffing sticking to your hands you can leave a bowl of water beside you and constantly keep your hands wet to stop it sticking.

To roast the turkey place it on a trivet of vegetables, e.g. whole leeks, celery stalks, carrots and woody herbs like thyme and rosemary , brush the turkey with melted butter all over, season with Maldon sea salt and cracked black pepper, pour half a glass of white wine over the top, cover with tin foil and place in the preheated oven at 210 c, turn down the temp to 180 after the first 20 mins, now remember to allow about 18 mins per pound of the total weight, that’s including the stuffing and then 18 mins over at the end.
Rest the bird for at least half an hour and the breasts should be lovely and moist. when checking the turkey after the first hour for basting the neck end with the sausage stuffing will be a lot darker, don’t worry as it’s only skin covering the stuffing, if the breasts are still a little pale near the end of the cooking time remove the foil from the breast for the last 20 mins of cooking making sure any dark areas and the legs remain covered.

Rosemary and red wine gravy

50g butter
50g flour
1.5 pints good stock or gravy
1 cup of chopped giblets
1 diced onion
3 cups of red wine reduced to ½ a cup
3 sprigs of rosemary
salt and pepper

You can use your common way of deglazing your pan for to make the gravy for to accompany the meal , pouring off any fat and placing the tray on some heat so as the sediment starts to fry up making it nice and tasty, at this stage leave a little of the fat on the tray, and add the chopped up giblets ,onion and a little flour to the tray, brown this nicely an slowly start to add in some stock, stirring continously to avoid a lumpy gravy at the and, if you don’t have stock you can add some of the roast gravy mixes to the pan and a few sprigs of rosemary for flavour, in a seperate pan reduce 3 cups of red wine down to approx half a cup on a high heat and add to the pan correct its seasoning with salt if required, strain the mix and serve , the rosemary and wine give the sauce a nice bit of a kick with the meal.

Sage & onion stuffing

6 cups fresh white bread crumbs
2 cups diced white onion
¾ cup fresh chopped sage
Fresh parsley chopped to taste
½ cup of pure Irish butter
Salt and fresh cracked black pepper
Add all the ingredients except the bread crumbs to the pan and cook really slowly until tender with out colouring then add the crumbs and cook for 1-2 mins combining all the ingredients well , check the flavour and either bake in stuffing balls or in a loaf tin

many combinations can be made to the stuffing mix but follow the basic one, sage may not work particularly well with all the mixes you make so choose the different flavours accordingly:
Additions include:
a selection of other fresh herbs
chopped chestnuts or cashew nuts
dried fruits like cranberry, apricot or golden raisins
crushed coriander seed or mustard seeds
chopped smoked or cured bacon ,pancetta or proscuito
chopped sausage meat
diced cooked potato

Baked glazed ham

The ham comes from the hind leg of the pig, cured and absolutely delicious at Christmas with the stuffing and turkey.
There are many different flavours that can be used to cook the ham so here’s my one;

Boiling the ham for 20 mins per lb does the job, do a quick check on the ham before you cook it - generally I cut a little piece of meat off and fry it to check how salty it is, if its too salty soak it in cold water over night to draw out some of the salt, then strain the water of and cook with the following flavours.

4 ltr Water
1 ltr Pineapple juice
1 ltr orange juice
2 fresh bay leaves
4 whole cloves
1 onion
Rosemary, thyme, parsley
1 clove garlic lightly crushed
6 peppercorns

Boil the ham in the cooking liquor, when just cooked turn off the heat and allow the ham to cool overnight in the liquid where it develops great flavour.

When cool remove and drain well, remove any really thick fat from the outside according to taste but no matter what don’t remove it all.

Using a sharp knife score the fat as far as the flesh to form diamond shapes, now stud the fat with some cloves and then brush on the glaze.

The glaze:
2 tbsp whole grain mustard
1 tbsp Dijon mustard
¾ jar honey (other ¼ used on the carrots)
1 cup Demerara sugar

In a pot slowly mix these ingredients together over a slow heat with a wooden spoon until they just soften together without caramelising, pour over the ham and place in the oven, every 20 mins remove the ham and brush or spoon the mix back over the ham to glaze it, it should be nicely glazed in approx an hour.

Herby roast potatoes:

Simple roasties can make all the difference to the Christmas dinner, this year im covering them in lots of fresh herbs, there quite simple but to achieve the nice crispy skins I usually roast them near the end so as they are just ready on time, I used rooster potatoes whilst making this recipe.
Just peal and cut the potatoes into nice chunks, usually in half or thirds, boil rapidly in salted water for 10 12 mins.
While the potatoes are on have a roasting tray in the oven with some oil or even goose or duck fat if you can get your hands on some at 220 c, make sure the tray is really hot and well preheated before the potatoes are added to it.
When the potatoes are par boiled strain well and make sure they are not too wet, add them extremely carefully to the hot tray, be carefull not to get splashed with the hot fat, then place quickly into the hot oven and allow to crisp up, turning over occasionally to achieve an even colour for about 40 mins or until crisp and cooked through, then finish the potatoes with salt and cracked black pepper and copious amounts of chopped mixed herbs to coat the potatoes, serve straight away while still crisp and hot. Herbs used (sage ,thyme, parsley and chives)

Creamy colcannon potatoes

There are a few different recipes for colcannon in circulation now, it is nice to have a little variety without completely changing the dish, when I was growing up the colcannon served by my mother included parsnips and so I always assumed it was a major player in the dish, however in other parts of the countries and indeed other restaurants and books more likely than not never have parsnip in it, I believe it’s a Wexford thing, and so the story goes……..

Did you ever ate colcannon?
When made on thickened cream,
And that mix of kale and praties like a picture in a dream,
And did you ever take a fork full and dip in the lake ,
of the clover flavoured butter,
that your mother used to make……

although kale grows brilliantly in this country we tend to use cabbage more often, its softer and in this recipe I’m using cabbage,lots and lots of pure irish soft butter and again rooster potatoes as I have some left from the roasties.

1.5 kg peeled and boiled potatoes
500g boiled cabbage leaves, mainly the heart
1 cup spring onions, chopped
170 ml thick cream
275g soft butter
Salt and pepper

I simply mashed the potato with the salt pepper and spring onions until smooth, then I beat in the cream and folded in the soft butter, this mix is really buttery and delicious just right for Christmas, then I folded in the boiled chifonade of cooked cabbage. seasoned to taste and enjoyed!

Baked plums

6 plums ,cut in half
3 tbsp honey
1 vanilla pod
¼ tsp of five spice
1 tbsp of demarera sugar
1 orange
1 tbsp of caster sugar
80 ml cream
A few knob’s of butter, unsalted

Topped with our baileys and chocolate chip ice-cream

   * Cut the plums in half and place on a small tray or pan oven ready.
   * Warm the honey and add the five spice , brown sugar and vanilla.
   * Pour this over the plums and place in a preheated oven at 180c until the plums are just soft but not cooked through
   * Baste the fruit with the juices then place the fruit on the plate, it should be lightly caramelized
   * Put the pan on the heat and add another tablespoon of caster sugar, when caramelized as shown now add the cream and the knobs of butter, boil rapidly for 1-2 minutes and there will be a beautiful sweet sauce created.
   * Stores for up to a week in the fridge where it solidifies, warm up before use.
   * Pour over the baked fruits and enjoy with a good dollop of ice-cream.

Smoked Haddock, Cod and Prawn Chowder

200g smoked haddock
200g fresh cod and salmon
1 diced onion, white
1 clove of garlic
1 tbsp. butter
2 tbsp. flour
1/2 carrot, grated
1 tbsp. chives
300g. diced potato
Approx. 24 prawns or mussels
Salt and pepper, to taste
1/2 tsp. paprika, optional
Fresh parsley, chopped.

1. Add the onion, garlic and butter to a large saucepan, sweat gently until soft.

2.      Increase the heat and add the carrot and 200g. of the smoked haddock which
        has been skinned and chopped roughly, fry to release flavour for 1-2 mins. add
        the tomato concasse, cook for a further minute.

3. Now add the potato, flour and white wine and cook out until gloopy.

4. Add the milk, a little salt and a good crack of black pepper along with the
paprika if desired.

5.      Simmer for approx. 15 minutes until the potatoes have cooked and the mix has
        thickened, then add the cod, the remaining smoked haddock and the cream,
        simmer gently for one miute, then add the prawns. Don't stir too much at this
        stage or you will break up the fish.

6. Finish by correcting the seasoning with salt and pepper and a sprinkle of fresh
chopped parsley, lovely at any time , or a little cup of it as a starter.

* You can also pour a chunky fish version of this over a bowl of fresh pasta and add some chopped tomato concasse if you wish.

The concasse in this recipe isn't skinned, just deeseeded and diced and is optional.

Light Christmas cake

7oz/175 g softened butter
7oz/175 g golden caster sugar
Jest of 2 oranges
1 drt spoon of marmalade
3 free range eggs
7oz/175 g plain flour, sifted
1 tsp baking powder
2 tsp mixed spice
5oz/125 g currants
5oz/125 g raisins
5oz/125 g sultanas
2oz/50 g chopped mixed peel
1 tbsp whiskey, plus some to add later

   * Preheat the oven to 150 c , butter an line a 7 inch cake tin
   * Cream the butter, sugar and orange jest until light and fluffy, then slowly add the beaten eggs, if the mix looks like its starting curdle add a spoon of the flour mix to it.
   * Mix the flour, baking powder, spice and a little pinch of salt together with the peal and whisky, then fold this gently into the other mix with the fruits.
   * Spoon into the greased tin and then level the top, bake for 2 .5 hours turning as necessary until cooked
   * Cool completely before removing from the tin, this cake holds for weeks in an airtight container well wrapped in baking parchment and tin foil
   * Every few days you can remove the wrapping, turn the cake upside down and spoon about 3 dsrt spoons of whiskey or brandy over the base, leaving upside down to soak well.
   * This can be repeated about 5 times with this cake
   * This cake is a lot lighter that the traditional Christmas cake which some people prefer
   * Next time I will walk you through the icing of the cake so tune in again in two weeks at 11.30am (Tuesday December 4th )

Christmas pudding

8oz/ 200g soft brown sugar, dark
4oz/100g vegetable suet
4oz/ 100g sultanas
4oz/100g currants
4oz/ 100g raisins
4oz/ 100g white breadcrumbs
2oz/ 50g self raising flour, sifted
1oz /25 mixed peel
2 tsp mixed spice
¼ tsp grated nutmeg
A crack of black pepper
¼ tsp cinnamon
1 oz/25g ground almonds
1 granny smith apple, peeled & grated
Jest of 1 orange
Jest of 1 lemon
3 tbsp rum
5 floz/ 150ml Guinness
2 large free range eggs

   * This mix is best made on day one and then actually cooked on the second day
   * First mix all the dry ingredients together in one bowl
   * Then beat all the wet ingredients together in another bowl
   * Using a pair of gloves or a wooden spoon mix the ingredients thoroughly
   * Cover and leave in a cool place overnight, if the mix is too dry we often loosen it a little with a drop or two of milk
   * The next day take a 2 pint pudding basin / bowl and brush it with soft butter
( not melted)
·         Place the mixture inside and then push down to create and even shape
·         Cover with a disc of greaseproof paper then either place the lid on or secure some baking parchment in a few layers with a string around the top of the bowl
·         Ideally add the pudding to a steamer set above a pan of boiling water and steam for about 8 hours, ensuring to keep the water level topped up with boiling water at all times, this is dangerous as people forget about the water evaporating and the pot burns dry!
·         Either that or place it in a large sauce pan sitting on top of an empty can or ring mould to elevate it from the base, add water just to the base and boil for about 8 hours also, ensuring to top up the water aswell as you go along
·         When cooked allow to cool in the basin.
·         Some people add the whole thing back repeating the steaming process for about 2 hours to serve the pudding whole.
·         If not slice the pudding place on a buttered tray and pop into the oven to warm up.
·         Flambé at the table with a shot of brandy for that bit of a wow factor!Top chef Phelim Byrne, proprietor of

Christmas Mince Meat with Orange and Brandy

8 oz/ 240g Fresh grated cooking apple
8oz / 240g Raisins
8oz / 240g Currants
8oz / 240g Sultannas
8oz / 240g Veg suet
4oz / 120g Mixed peel
Jest of 2 and juice of 1 orange
Jest of 2 and juice of 1 lime
8oz/ 240g Brown sugar ( soft brown demarera)
1 tsp Mixed spice
2 oz / 60g Ground almonds

1/8 pt / 75ml stock syrup
1/8 pt / 75 ml brandy

   * First of all we weigh out all the ingredients and mix the dry
ingredients together thoroughly
   * Now add the stock syrup and the brandy
   * This will give a good kick to the mince meat mixture so if you don't
want such a brandy flavour add a little more stock syrup and a little less
brandy
   * Rum is also an exceptable substitute
   * now store in a container in a cool dark place stiring twice daily to
infuse the flavours and help the sugar dissolve, now place in sterilized
jars and cover ,store in a cool, dark , dry place for up to one year

* Atora vegetable suet is available in many of the stores now a day's
in the baking an pastry product area of the store.

   * A stock syrup can be made and stored in the fridge for weeks and
there are a few different types depending on how far into detail you want
to go
   * The basic stock syrup that is used for this recipe is
   *
1 pt / 600 ml of water
1 lb 9 oz / 750g sugar

Place in a pot and boil gently until all the sugar is dissolved and you
have a syrup left in the pot

Additions to the classic can include orange or lemon peel, peppercorns, bay
leaf, cloves and cinnamon sticks etc

Sweet pumpkin pie

First we need to prepare the pastry:
500g soft flour
A pinch of salt
250g butter
2 eggs
100g caster sugar
1 tbsp water ( approx)

* Mix the flour, salt and butter together with your finger tips to form a crumb mixture
* Now mix in the egg’s, caster sugar and the cold water a little at a time to create a nice soft pastry
* It is very important not to over handle the pastry at this stage, the simple alternative is to buy a pre-baked case or some frozen pastry suitable for sweet pies
* Wrap with cling film and place in the fridge for a couple of hours
* When its ready to roll butter a suitable pie dish with pure Irish butter and add a dusting of flour, this will prevent it sticking
* Roll out the pastry and line the dish, now blind bake in the oven for about 10 minutes until starting to lightly set and colour.
* Remove the baking parchment and brush the shell with some whole beaten egg
* Place back in the oven for 5 minutes being carefull not to over cook it as it will be placed back in the oven again with the filling.
* This can be done well in advance

For the pumpkin puree: makes 2 medium pies

Roast the pumpkin sprinkled with a little brown sugar only and covered with some foil for about forty minutes until sweet and tender
Remove the flesh from the shell and place it in a food processor, blend to a fine puree
Weight out 600g and keep to one side, this can be done a day or two in advanve if required.

In a large bowl mix the 600g of pumpkin puree
3 whole free range eggs
250 ml cream
80g caster sugar
40g brown sugar
½ tsp each cinnamon, ginger, clove and nutmeg

   * Ensure the ingredients are mixed thoroughly.
   * Pour the filling into the pastry case from earlier
   * Place in a preheated oven at 190c for approx half an hour
   * The mix will soufflé up a little when just cooked but sinks back again when cooled
   * Remove and allow to cool
   * Serve as desired, I like it with a little grated granny smith through a little crème frâiche and fresh cream which adds a little sharpness and freshness to the pie. Enjoy and don't miss my next recipe right here! PB