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. July Winner 2007 Summer-chilled Strawberry mint soup
Sugar free Method 4 cups of whole strawberries, cleaned and hulled. (green stems taken off) Leave 2 strawberries whole for decoration. 1 cup of orange juice, either fresh squeezed or from concentrate . ¼ cup light sour cream or plain yogurt. 2 teaspoons of artificial sweetener. ¼ cup fresh mint leaves, chopped fine. Save 8 fresh mint leaves for decoration. 2 tablespoon full of matured balsamic vinegar. Using a food processor ,or blender , puree the strawberries and mint. Process until very well blended smooth. Pour the mixture into a large bowl . Using a wire whisk, mix in the orange juice, sour cream or plain yogurt ,artificial sugar and Balsamic vinegar. serves 4 Pour into either wide champagne glasses or small glass bowls. Decorate by placing a half a sliced strawberry in the middle of each glass and place two mint leaves on either side. Sick and tired of salads and sandwiches for my diabetic Mother I have tried this recipe and found it to be fun to serve up when she comes over for a visit. Hope you enjoy too. Have fun , Karen Sent in by Karen W. Pilchuck, WA. U.S.A.
Traditional Recipe
Method 4 cups of whole fresh strawberries ¾ cup of sour cream ¾ cup of heavy cream 2 table spoons of orange juice. ¼ cup of fresh mint leaves chopped finely. 2 tablespoon of corn syrup ,Tate and Lyle syrup or honey 1 kiwi fruit sliced for decoration or 2 whole strawberries sliced in half and 8 fresh mint leaves. In a food processor or blender . Puree the strawberries and mint. Process until smooth. Pour the mixture in a large bowl. Using a wire whisk, mix in the orange juice, sour cream , heavy cream ,and choose one of and add, corn syrup, or Tate and Lyle syrup or honey. Test for sweetness,( only once or twice , this is so good you may be tempted to "test" a bit oftener) and add more of the sweetening agent. Chill at least one hour . Serve as the above recipe , or decorate with kiwi slices.
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Norn Iron Chef®
Viewer Competition @ northirish.net This section will be dedicated, to the home foods that give us comfort and make us think of home. One of the ways that we plan on making this happen is by offering a competition of Irish or Scottish related recipes in our Norn Iron Chef competition. We want you the viewer to become an active part of this page’s construction. This could be anything as simple as beans on toast, champ, soda and potato breads, to stews. The grand prize winner will receive $100.00 and a Norn Iron Chef custom apron. Prizes for the best recipe per quarterly entry will be a NORN IRON Chef® Apron. All recipes will be listed on the webpage in the coming months and the winner at the end of the year will be determined by number of downloads of the recipe and a panel of judges. The top recipes, with full credit to the provider, will be published in a Norn Iron Chef ®cookbook. So there it is your chance to tell your story, publish a recipe, and do battle in “Chip Pan Stadium". The grand prize winner will be announced on December 31st., when the lucky person will be able to raise a pint in triumph. The next entry deadline date will be July 1st 2008 The winning entry will be published 15th July .Join in and have some Fun! Sure its only a bit of craic.
Norn Iron Chef ® and logo are Registered Trademarks.
South East Asian Potato Soup 1 onion 1clove 1trimmed leak 1 red chili 1 knob fresh ginger root 4 potatoes (about 12 ozs) 1 tablespoons veg. oil. 1 pint chicken stock 1 8oz carton coconut cream 1 oz coriander Peel halve and finely chop onion and garlic. Slice leek into 1in lengths , clean in water and pat dry in a clean towel. Cut strips of half the lemon with a peeler , trim and split chili and remove seeds .Peel and cut potatoes into chunks and soak in water. Peel ginger root and slice finely (shirt button size). Heat oil in a medium size pan and cook onion and garlic briskly for a few minutes, then add chili, ginger, lemon zest and a ¼ tsp. salt, reduce heat and cook for 5 mins. add leek potatoes (drained and dried ) and the chicken stock. Bring to the boil and then reduce heat and simmer for about 10 mins until potatoes and leeks are tender.Addd the coconut cream and taste and adjust the salt and lemon juice to suit taste. coarsely chop coriander leaves stir into the soup before serving.
DIA-BEANIE SOUP
1. 1 unpeeled onion, quartered 2. ! can (16ozs) kidney beans, rinsed and drained 3. ½ cup peanuts 4. ¼ cup Fenugreek sprouts 5. ½ teaspoonful of Fenugreek seeds 6. 2 Bay leaves 7. 4 cloves of Garlic 8. Dash of ground Cinnamon 9. Dash of ground cloves 10. Dash of Turmeric
In a large saucepan place quartered onions and cover with water. Bring to a boil over a medium heat. Add all the other ingredients and simmer gently for 30 mins. or until onions are soft. Remove the Onion from the saucepan and remove pe4l and discard. The skins. Lightly mash the onion and return to thee saucepan. Remove the Bay leaves as they are tough and can cut the mouth Make 4 servings Any remaining soup can be cooled in the refrigerator and frozen in a plastic container. Sent in by W. Joan H. Bangor Co. Down N.Ireland.
Joan writes, I have been reading up more on diabetes and how it been treated in the various countries. The onion bean and garlic combination seems to be a common factor in quiet a lot of countries. Also I found it interesting to find out the scientific qualities of the different ingredients and why in combination this recipe would be a firm favourite. Hope it helps someone. Best wishes Joan
ONION (Allium Cepa) Onions have along history of se as a dietary supplement to treat diabetes in Asia, Europe and the Middle East. Onions especially the skins_ are one of the best sources of the compound quercetin, This has been shown to help with eye problems, which are often associated with diabetes, such as retinopathy
BEANS (Phaseolus- various species) Many studies demonstrated that eating foods that are high in soluble fibre, notably beans, reduces the rise in blood sugar after meals and delays the drop in blood sugar later on, therefore helping to maintain blood sugar close to desired levels GARLIC (Allium Sativum). Like onions, garlic has a significant ability to control blood sugar levels. Eat more garlic raw if possible or slightly cooked in food... Many garlic capsules are available in health food supplements which have the unpleasant smell of the garlic removed in the processing.
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What to Do and What to Cook for Burns Night
Robert Burns 1759-1796
T
he Winning recipe in the Norn Iron
Chef® Recipe competition is sent
in by viewer Phoebe B. from Fermanagh , Northern Ireland.
1 oz butter 2 tablespoonful water 1 lb. golden Syrup ½ LB brown sugar 1 small teaspoonful of Baking soda Choose a strong roomy saucepan and melt the butter in it. Then add the water, syrup and sugar. Stir over a gentle heat until the sugar is dissolved. Boil without stirring until a little is tested in a cold glass of water and the mixture is crisp.* Stir in the baking soda and pour onto a greased marble slab or a large rectangular dish. Turn in the edges to the centre and commence to pull as soon as it is sufficiently cool. Pull until it is light in colour. Traditionally, it is left in one large cake to be broken up as required. Sold at Fairgrounds everywhere in the traditional way broken up in a poke. *Sugar Boiling points. 1. The Thread or 107-110 ̊ C or 225-230 ̊ F. When testing the syrup between finger and thumb the sugar forms a thread. 2.The Soft Ball or 115.5-118.5̊̊ C or 240-245̊ F: the syrup when tested in cold water forms a ball. 3.The HARD Ball or 120-124̊ C or 280-300̊ Fête syrup when tested in cols water gives a firm ball. 4. The Crack or 138-149̊ C or 280-300̊ Father syrup when tested in cold water forms a crisp piece of toffee. 5. Caramel or 154.5-177̊ C or 310-350̊ F: the syrup changes after this temperature and becomes golden brown. if boiling is continues it will become darker and will eventually BURN. Sold at Fairgrounds everywhere in the traditional way broken up in a poke
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Christmas 2008 Traditional Plum Pudding Recipe
6 ozs crumbs 3 ozs flour ½ lb demerara sugar ½ lb prepared suet ½ lb raisins ½ lb sultans 2 ozs chopped almonds 2 ozs quartered glace´ cherries 1 oz chopped candied peel the rind if 1 lemon ans a little juice ½ grated nutmeg 4 teaspoonfuls mixes spice ¼ teaspoon of baking soda 1 tablespoonful milk 4-5 eggs 1 glass of brandy or whiskey (optional) Measure the crumbs, flour sugar and suet into a roomy basin. Add the prepared fruit, lemon and spices. Mix the baking soda with milk. Beat the eggs and add the milk. Use the mixture, together with the brandy or whiskey, to mix all to a moist but not sticky consistency. Mix thoroughly and two –thirds fill two greased pudding bowls. Cover with greased paper and steam 6 hours. When puddings are cold place remove the paper and replace with a fresh covering. Store in a cool place until required, then steam the pudding for a further 2-3 hours. Enjoy one of the puddings for Christmas or New Year. The second pudding may be wrapped in cheese cloth and stored in an airtight tin or container for up to one year. BRANDY BUTTER 3 ozs fresh butter 3 ozs caster sugar 2-3 tablespoonfuls brandy.
Cream the butter and sugar until light. then gradually beat in the brandy. The mixture is apt to curdle if the process is hurried. The mixture may be allow3es to cool in a microwavable bowl and reheated slightly and poured over the pudding decorated with a sprig of fresh holly before serving at the table.
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The winner of the St. Patrick's day 2008 was Andrea H. of London U.K.
MARCH
WINNER 2007
