Clodagh McKenna Live Cookery Demo at Easons
Clodagh McKenna will be cooking up a storm at Easons on O’ Connell Street at 1 o’ clock on Wednesday 25th February
Much loved Irish chef Clodagh McKenna will be rustling up dishes from her new book ‘Clodagh’s Irish Kitchen’. The cookery demonstration will take up to 50 minutes followed by book signing in store at Easons.
The two recipes Clodagh will be preparing live are:
Summer Lamb with Fennel and Roasted Nectarines
The aniseed flavour of fennel and the sweetness of rosemary work really well with lamb cutlets, but you could also use this marinade for a whole leg of roast lamb. Sweet, roasted nectarines are a great companion to any lamb dish. I coat my nectarines (or peaches) with apple syrup, but you could use a good quality maple syrup instead. These nectarines could also be served as a dessert with mascarpone or softly whipped cream.
Individual Raspberry and Baileys Trifles
One of my favourite desserts when I lived in Italy was a tiramisu, and in Ireland during the Christmas period we traditionally made sherry trifle. So I have taken both desserts and made my kind of Irish trifle that I love to eat all year round- creamy layers with sweet, plump raspberries and the deep flavours of coffee and Baileys. You can make one big fabulous bowl to create oohs and aahs at the table, or more sophisticated individual portions in your best glasses.