This is my 8th year at the Ploughing Championships and I just love it and it seems to me that they just keep getting better. It is just a fabulous event and I will be there all three days this year doing cookery demos – at 11am, 1pm and 3pm on each of the three days.
Today, Tuesday I revealed the front cover of my new cookbook live on the restaurant’s Facebook page and you can watch the video on the link. I am so excited about this new book and I genuinely think it is my best one yet. It is a family cookbook and I hope that you all enjoy it and I would love to hear your thoughts on it.
I have worked with the Farmers Journal for a long time now and they are just the nicest people to work with and look after me so well. Their tent is always super busy and I urge you all to come along.
The Ploughing Championships are fantastic for all the family and while of course the ploughing is the most important element there is cooking and food and fashion and you name it. It is great to see the same faces year in year out and I just think the farming community is so important here in Ireland, it is part of who we are.
I will be there with my Claire, my right hand woman who helps me out at all my demos and of course my brother Kenneth and Flogas who just have the best demo units about.
We are running a prize across the three days alongside the Dunnes Stores Simply Better range where leaflets will be handed out and the winner of the competition will have me come around to their house to cook a meal for ten people! I am so looking forward to that.
Over the three days I will be cooking a number of different dishes including Peach Tart Tatin which you can view on the below video – just fast forward to 14 mins 30 seconds.
I will also be cooking a Gratin of Hake with Prawns and I have shared the recipe below.
Hope you all enjoy the cooking folks.
GRATIN OF HAKE WITH PRAWNS, SPINACH AND PESTO
4 x 175g (6oz) hake fillets, pin boned and scaled
16 raw Dublin Bay Prawns, peeled and veins removed
125g (4 1/2oz) Mozzarella cheese, grated
4tsp chilli jam
4 tbsp chopped fresh basil
4 tbsp pesto
For the Spinach
225g (8oz) spinach, washed and stalks removed
50g (2oz) 2oz butter
1 pinch caster sugar
Maldon sea salt and freshly ground black pepper
1 bunch Cherry Vine Tomatoes
Preheat the oven to 180C (350F), Gas 4. Slice the lime and place on baking sheet lined with non-stick parchment paper. Place the hake on top of lime, season and carefully arrange the prawns on top. Sprinkle over the basil and then drizzle the chilli jam or sauce on top. Scatter over the mozzarella and season to taste. Place the Cherry vine tomatoes along side the hake and drizzle with a little olive oil. Bake for about 15-20 minutes until the hake golden brown and the tomatoes are soft.
To sauté the spinach, heat a pan and add the butter. Once it has stopped foaming quickly sauté the spinach with the sugar until soft and wilted. Season to taste and drain well on kitchen paper to remove the excess moisture. Return to the pan and keep warm.
To serve, place a pile of the sautéed spinach in centre of each plate and using a fish slice, carefully arrange gratin of hake on top. Drizzle around the pesto.