Chocolate and Irish Cream Roulade

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Ingredients                                                                                                      

  • butter, for greasing
  • 175g (6oz) plain dark chocolate (about 50 per cent cocoa solids)
  • 6 large eggs, separated
  • 175g (6oz) caster sugar
  • 2 tbsp cocoa powder
  • 300ml (10fl oz) double cream
  • 4 tbsp Baileys Irish Cream liqueur
  • icing sugar, sifted, for dusting

FOR THE ICING

  • 50g (1¾ oz) icing sugar, sifted
  • 2 tsp double cream
  • 2-3 tsp Baileys Irish Cream liqueur

Serves 8

Method

  • Swiss roll tin, 30cm x 23cm (12in x 9in) and 2cm (¾ in) deep; small piping bag (optional)
  1. Preheat the oven to 180°C (160°C fan/350°F/gas 4). Lightly grease the Swiss roll tin with butter and line with baking parchment. It helps to make a small diagonal snip at each corner of the baking parchment, about 3cm (1¼ in) long, so the paper fits snugly into the corners of the tin.
  2. Break the chocolate into pieces and place in a heatproof bowl set over a pan of gently simmering water. The base of the bowl must not touch the water. Leave until just melted, then remove from the heat, stir and leave the chocolate to cool slightly. (See below, Make a light cake, step 1.)
  3. Meanwhile, place the egg whites in a large bowl and whisk using an electric hand whisk on high speed until fluffy and stiff, but not dry.
  4. Tip the caster sugar and egg yolks into another large bowl and whisk on high speed until light, thick and creamy, for about 1½ minutes. Pour in the cooled chocolate and stir until blended. Add two large spoonfuls of the egg whites to the chocolate mixture and mix gently, then fold in the remaining egg whites. Sift the cocoa and fold it into the mixture. Pour the mixture into the prepared tin and level the surface. (See below, Make a light cake, step 2.)
  5. Bake for 20-25 minutes or until the cake is well risen and firm on top. Remove the cake from the oven and set aside, leaving it in its tin until cold (expect it to dip and crack a little).
  6. Place the cream in a bowl with the Baileys Irish Cream liqueur and whip until thick enough to just hold its shape. If insufficiently whipped it will be too runny to spread; if over-whipped it will become too thick to spread evenly.
  7. Lightly dust a large piece of baking parchment with icing sugar. Turn the cake out on to the parchment and carefully peel off the lining paper. Spread the surface of the cake with the whipped cream, leaving a bare rim of about 2cm (¾ in) all the way around the edges. With one of the short ends near you, make a score mark 2cm (¾ in) in from this edge, being careful not to cut right through. Starting at this point, tightly roll up the roulade. Transfer the roulade to a serving platter or board. (See below, Roll a neat roulade.)
  8. Make the icing: put the icing sugar in a bowl, then mix in the cream and enough Baileys Irish Cream liqueur to give a smooth consistency. Drizzle the icing over the top of the roulade, or pipe it using the small piping bag.

Recipe available from Great British Food Magazine Christmas edition 2014

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St Patrick’s Day Dinner

d53d45dc2d5e4a206f106e7d77ae641cI decided I don’t want to do the Corn beef and Cabbage thing for St Patrick’s Day this year and have been searching around for something different, but still under the tradtional Irish dinner catergory. I found a delicious looking recipe by Martha Stewart. Irish Beef and Stout Stew. I am so looking forward to doing this for our St Patrick’s Day dinner. I am also going to do some nice herb dumplings to go with it. Here is a little history on the dish and St Patrick’s Day.

Irish stew is a filling, flavorful peasant dish made with the cheapest, most readily-available ingredients. The Irish raised primarily sheep and root crops for subsistence. The sheep provided wool for warm clothing, milk for drinking and making cheese, and eventually food. Potatoes were the main food crop, prior to the potato famine.

When the Irish people began immigrating to the United States, fleeing from the ravages of starvation caused by the potato famine, they naturally brought along their wonderful hearty food traditions. The stew evolved and adapted to include the local offerings. Sheep were not as plentiful in America, so other types of meat were often substituted. The recipe has evolved to often include Guinness stout.

Saint Patrick’s Day or the Feast of Saint Patrick is a cultural and religious holiday celebrated on 17 March. It is named after Saint Patrick (c. AD 385–461), the most commonly recognised of the patron saints of Ireland. Saint Patrick’s Day was made an official feast day in the early seventeenth century. The day generally involves public parades and festivals, and wearing of green attire.

Saint Patrick’s Day is a public holiday in the Republic of Ireland,[8] Northern Ireland,[9] Newfoundland and Labrador and Montserrat. It is also widely celebrated by the Irish diaspora around the world; especially in Britain, Canada, the United States, Argentina, Australia and New Zealand.

Irish Beef and Stout Stew

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Ingredients

  •                                         4 pounds beef chuck, cut into 1 1/2-inch cubes
  •                                         1/4 cup all-purpose flour
  •                                         2 cans (6 ounces each) tomato paste
  •                                         2 1/2 pounds new potatoes, scrubbed
  •                                         2 medium onions, cut into 1-inch pieces
  •                                         2 cans (14 1/2 ounces each) reduced-sodium beef broth
  •                                         1 can (14.9 ounces) Irish stout beer
  •                                         10 garlic cloves, sliced
  •                                         Coarse salt and ground pepper
  •                                         2 boxes (10 ounces each) frozen baby peas, thawed

 

Directions

  1. Preheat oven to 350. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.
  2. Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.

 

Original recipe available from Martha Stewart.com