Leo Small

Check this out Click & Grow if you love a window herb box
This was a birthday gift last year

It’s next level. I love that when making dinner you can just snip herbs fresh

Giant Cinnamon rolls

Ingredients
Makes 6 very large 100g
20g fresh yeast or 2 x 7g sachets of dried yeast
350-375ml tepid water
1 egg
625g strong white flour, plus extra for dusting
1 tsp salt
75g caster sugar
75g butter, cubed

For the filling
200g cream cheese
100g chocolate, chopped
2 blood oranges zest
3 tbsp cocoa powder, optional

Glaze
2 blood oranges juice
100g caster sugar
Method
1. Preheat the oven to 200C
2. Mix the yeast with the tepid water and put into the mixing bowl followed by an egg
3. In another bowl combine the flour, salt and sugar then add this to the bowl with the yeast and egg. Mix in an electric mixer fitted with a dough hook slowly to start until combined, then mix on a medium speed for 5 minutes.
4. Add the softened butter and mix again for a good 10 minutes
5. Cover the bowl and leave to prove until doubled in size
6. Lightly flour the work surface and roll out the dough into a rectangle 35cm x 45cm
7. Spread over the cream cheese leaving an edge, top with the orange zest and chopped chocolate. Sift over the cocoa powder if using
8. Roll into a sausage shape, then cut into 8 even size pieces. Pop into a greased 23cm spring form tin and leave to double in size. When doubled in size, place in the preheated oven and bake for 30 minutes.
9. To make the glaze, bring the orange juice and sugar to the boil in a pan and when the large bun is ready, brush the glaze all over and serve
* You could change the filling to use whatever you fancy - nuts, chocolate and hazelnut spread, dulce de leche all work really well

We been working on some new recipes for up coming winter menus this is just one which is a real comfort food favourite give it a go !!!

Autumn Apple fritter cake

Sponge
360g self rising flour
1 tsp baking powder
1/4 tsp bicarbonate soda
200g light brown sugar
360ml milk
100g yoghurt
100g sunflower oil

Filling
2 Granny Smith apples, diced
60g sugar
1 tsp vanilla
2 tosp cornflour
2 tsp water
80g brown sugar
1 tsp mixed spice

Glaze
200g icing sugar
60g milk
1 to vanilla extract

Method
In a medium saucepan combine apples, sugar, mixed spice , cornflour and water.
Heat on medium heat for 5-6 minutes until apples soften and the liquid thickens. Set aside to cool.

Preheat the oven to 170 C Fan.
Line and lightly grease a square baking dish. (Approx 21cm
but fill until 3/4 full to allow for rising)

pour milk into a large mixing bowl and then add in the remaining wet ingredients.
Using a sieve, sift in the dry ingredients.
Gently mix until just combined.
Spread 1/2 of the cake batter in the bottom of the prepared pan. Top with the apple mixture, spreading carefully to cover the batter.
Then top with 2/3 of the brown sugar , sprinkling all over the apple mixture.
Cover with the remaining batter and sprinkle the remaining 1/3 of the brown sugar all over the top.

Bake 35-40 minutes, or until the centre of the cake is set.

When the cake has only a few minutes left baking, prepare the glaze by mixing the powdered sugar, milk and vanilla in a medium bowl until smooth.
When cake is done, leave to cool for 10 mins then poke holes in the cake.

Pour the glaze over the top of the cake spreading to cover it completely.
Let the glaze set up for about 20 minutes before serving.

“Cheeky “little pork dish !!! On the starters this weekend
Tender Braised Pork Cheek, Cider Raisins, Carrot Anise Puree, Crispy Chicken skin Granola

Everyone love a Saturday night takeaway
So this is my version of one of Dublin best takeaways dishes
It’s called a SPICE BAG basically it can be a mixture of anything you like it’s up to you
Iv used up odd bits I had left in my freezer

Frozen Chips
Beer battered Onion rings
Breaded Scampi
Battered Chicken goujon
BBQ bacon ribs

Simple cook everything in either your over 190c or your air fryer 180c until crispy
Then this is were you pimp up your fake away into a Dublin spice bag

Dublin spice bag mixture

Spice Mix
2 tsp salt
1 1/2 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1 tsp chilli powder
1/2 tsp chilli flakes
1/2 tsp cayenne
1/2 tsp Ground ginger
1/2 tsp five spice
1/4 tsp ground blk pepper

Method
Simply mix all spices together and use as a seasoning for your spice bag mixture

AirFryer -Lemon Pepper Chicken Skewers

For the marinade
12x CHICKEN THIGHS cut in half
2g SALT
2g Black PEPPER
3 cloves GARLIC minced
1 whole LEMON ZEST
2g PAPRIKA
10ml soy sauce
100 ml OLIVE OIL
6 wooden skewers (soaked in water 10mins)

Method
Per heat air fryer 180c 5mins
In a medium bowl add chicken thigh meat
Add salt,black pepper minced garlic lemon zest rub well into chicken meat add olive oil mix again
Skewer 6 price of chicken thigh meat on to a skewer the repeat until all the thigh meat is used up

Place chicken skewers in to air fryer basket cook at 180c for 15mins

For the glaze
150g UNSALTED BUTTER
2g SALT
2g Black PEPPER
1/2 LEMON ZEST
2g PAPRIKA
2g SUGAR
30ml LEMON JUICE

Method
Place all ingredients into a small pot and heat until butter is melted and slightly golden brown
Set aside while the chicken skewers are cooking 15mins
Once 15mins has passed remove air fryer drawer and brush chicken thighs well with the butter mixture
Return chicken back into the air fryer and cook for a further 5mins
Making sure your chicken is fully cooked through to 75c
Remove chicken skewers and place on a serving plate brush again with any remaining butter glaze before eating

PANCAKE TUESDAY -

Buttermilk pancake

500g self raising flour
6 table spoons sugar
500ml butter milk or milk
4 eggs
100g melted butter
Method
Large bowl add flour , sugar,
Mix buttermilk & eggs together
Pour buttermilk egg mixture into flour and sugar whisk well no lumps add melted butter
Can be made the day before keep refrigerated
Method
Add a k**b of butter to frying pan spoon or ladle batter mixture in to pan no to close together
Leave to bubbles holes appear flip over and cook for 5 mins until firm
Service with caramelised banana blueberry maple syrup Nutella
Crispy bacon & maple syrup
Mixed fruit & yogurt honey

Finished product ,, we served it on home made flatbread as hot sandwich with pickles & slaw

Cold night calls for warm desserts
Sticky toffee pudding caramelised banana
miso caramel sauce

sticky honey ,treacle gingerbread cake
Ingredients
* 175g unsalted butter, diced, plus extra for greasing
* 175g light muscovado sugar
* 100g black treacle
* 75g honey
* 200ml buttermilk/ or whole milk
* 2 large free-range eggs, beaten
* 250g plain flour
* 1½ tsp bicarbonate of soda
* ½ tsp mixed spice
* 2 tsp ground ginger
Method
Preheat the oven to 180°C/fan160°C
Grease and line a 1.5kg loaf tin with parchment paper

Melt together the butter, sugar and treacle, honey stirring until the sugar has dissolved. Remove from the heat and aside to cool until lukewarm,
then beat in the eggs stir into the buttermilk

Sift the flour, bicarbonate of soda, spices and a pinch of salt into a large bowl,
then make a well in the centre. Pour in the milk & treacle mixture and stir to make a smooth batter. Give the bowl a sharp rap on a work surface to get rid of any air bubbles.

Pour the batter into the tin, then bake for 45-50 minutes until a skewer comes out clean.

Don’t open the door before 40 minutes has passed as your cake will almost certainly sink in the centre.

Leave to cool in the tin, then turn out. Wrap in baking paper, then cling film. Store overnight or for up to 1 week before serving.

chocolate,Pear, hazelnut Gingerbread traybake

4 large eggs
200ml vegetable oil
200g dark brown sugar
200g self-raising flour
1 teaspoon baking powder
200g ground hazelnut
100g dark chocolate (70%)
100g stem ginger balls in syrup
1 × 410g tin of pear halves in juice

Preheat the oven to 180°C.

Rub the inside of a 20cm x 30cm roasting tray with oil, then line with a sheet of damp greaseproof paper.

Crack the eggs into a large bowl, whisk with the sugar and 200ml of oil, then fold in the flour, baking powder and ground hazelnut

Finely chop half the chocolate and all the ginger, then fold through the batter and pour into the tray.
drain the pears, slice lengthways and arrange on top, poking them into the batter.
Bake for 35 minutes, or until an inserted skewer comes out clean.
Leave to cool in the tin for 5 minutes, then transfer to a wire rack, carefully removing the paper.

Add a drizzle of syrup from the stem ginger jar over the warm gingerbread sponge

Few photos of the restaurant dishes served to nearly 600 guests over the two days at Fairyhouse winter festival races
Big thanks to the team of chefs who worked endlessly over the weekend 👏👏👋👋