lemon juice and thyme. Bring to the boil, add mussels, shake saucepan a few times and cover with a lid. Cook 2 minutes then shake mussels again. Cook for another 3 minutes until mussels have opened, throw away the few stubborn ones. Serve mussels with the cooking broth, garnish with some extra thyme. Irish soda bread would be a perfect accompaniment for mopping up the cidery juices.


Connemara Roast Lamb


1 shoulder of lamb, appr. 3½ lbs, boned ¾ cup cooked rice ½ cup sultanas


½ orange rind – coarsely chopped 2 tablespoons fresh marjoram 1 clove garlic - crushed 1 tablespoon - flour 2 tablespoons - oil


1½ lbs potatoes - peeled and diced ½ cup stock 6 tomatoes


salt and pepper For stuffing; mix rice, sultanas,


orange rind, a little marjoram, garlic and seasoning together. Spread on inner surface of meat, roll up and tie. Rub surface with flour. Calculate cooking time 15 - 20 minutes per lb and put lamb in tin with oil and potatoes. Pour on stock and cover with foil. Roast at 350°F. Halfway through cooking, remove foil and baste. 25 minutes before end of cooking put in tomatoes. Remove lamb and boil remaining liquid in roasting tin to make gravy. Serve gravy with sliced lamb, tomatoes and potatoes.


Connemara Pancake Mix 1¼ cups flour


½ cup whole wheat flour ½ teaspoon cinnamon ⅔ cup sugar ¼ cup oats


1 tablespoon sunflower seeds 1 tablespoon sesame seeds 1 tablespoon baking powder 4 eggs


½ cup milk ¼ cup molasses 1½ teaspoons vanilla 2 tablespoons oil Combine all dry ingredients. Beat


eggs, milk, molasses and vanilla until light. Add dry mix. Cover bottom of pan with oil and heat. Pour ⅓ cup batter onto hot pan and cook pancake, turning when bubbles form on surface. Cook until done.


Barmbrack


1 lb flour ¾ cup sugar


1 lb of mixed dried fruit 1 teaspoon baking powder 1 egg


1 teaspoon allspice or mixed spice a pot of hot Irish tea The trick to making a barmbrack is


soaking the fruit over night in the tea. While this makes the dried fruit softer and more appealing in general, you must be careful when mixing the dough not to over knead or the rehydrated fruit will


Amanda enjoying a picnic below the pirate queen Grace O’Malley’s Ballynahinch Castle.


bubbling, break in eggs, simmer gently 3 minutes, until whites are just set. Toast muffin halves. Meanwhile heat a non- stick frying pan, add a thin film of olive oil and lightly sauté smoked salmon, 1 minute each side. Remove poached eggs with a slotted spoon, drain on kitchen paper and trim off any ragged edges with scissors or knife. Put a muffin half on 4 warmed plates, arrange salmon on muffins, top with eggs and either spoon over the beurre blanc or serve it on the side. Garnish with dill and black pepper. Serves 4.


break up and speckle the cake. The next day add sugar and egg to fruit mix. Sift in remaining dry ingredients. Mix gently. Bake in a 7" round baking tin at 350°F for 80 minutes. Cool on a wire rack and serve with hot tea.


Eggs Benedict Royale 1 teaspoon white wine vinegar 4 large eggs 2 English breakfast muffins olive oil 8 large slices smoked salmon ½ cup double cream


2 tablespoons unsalted butter juice ½ lemon


2 teaspoons Dijon mustard dash of Tabasco sauce fresh dill sprigs - to garnish Place cream, butter, lemon juice,


mustard and tabasco in a small pan, heat 4 minutes whisking until sauce is thick and glossy. Season to taste, keep warm. Meanwhile, heat a large pan of water with vinegar. When water is


Beurre Blanc


1 to 2 shallots, chopped fine 8 ounces white wine 2 ounces lemon juice 1 tablespoon heavy cream 12 tablespoons cold, unsalted butter, cubed


Salt and white pepper, to taste Combine the shallots, white wine,


and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons. Add the cream to the reduction. Once


the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper.


This month Amanda is cruising Fiji’s


exotic islands. To see what’s cooking, sail to www.mahina.com


48° NORTH, AUGUST 2010 PAGE 37


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