Recipe of the Month Ballyconneely Lobster & Wild Irish Salmon Fish Pie (serves 4) Ingredients 4 Shallots 20g Unsalted Butter 250ml White Wine 250ml Noilly Prat (Dry Vermouth) 500ml Fish Stock 500ml Double Cream 5g Seaweed 1 Salmon Fillet 1 Small Lobster Tarragon Lemon Juice For the Mash Potatoes 300g Potatoes 50ml Milk 2tblsp Butter 2 Egg Yokes Pinch of Salt Method Sweat the shallots in the butter and add the white wine, reduce this down and add the Noilly Prat, reduce this down and gradually add the fish stock and double cream. Bring to a boil and simmer. Add the seaweed, then add the salmon and lobster, tarragon and lemon juice. Stir and bring to the boil. Place in an oven dish and pipe over with the mashed potatoes . Place in the oven until golden brown. Chocolate Chips Cookies Makes approx 60 cookies Ingredients 1 lb soft butter 12 oz caster sugar 2 eggs 1 lb 4 oz self raising flour 2 fists of chocolate chips Method In a bowl , cream together the butter and caster sugar with hand mixer Add the egg and stir until it is well mixed Slowly add the flour mixture, beating on slow speed until mixture is completely combined. Add Chocolate chips Roll rounded teaspoonfuls of dough into balls Then place onto cookie sheets Preheat oven to 170°C and bake 10 to 12 minutes or until golden The mixture freezes very well if you do not wish to cook all the cookies at once. Raspberry mousse Serves 6 Ingredients 215g raspberry purée (Place raspberries in a blender until soft and strain to remove seeds) 85g caster Sugar 12g leaves of Gelatine 360 ml Cream Method Soak the gelatine leaves in cold water for about 10 minutes Transfer purée to a large bowl Add sugar and stir until the sugar is dissolved Squeeze water from gelatine and place the gelatine in a small saucepan with 1/4 of the purée Heat this mixture just until melted over low heat while stirring constantly. Remove from heat. Stirring constantly with a whisk, add 1/4 purée to the heated mixture. Pour this new mixture into the remaining purée, stirring constantly. Softly whip the cream Slowly stir the whipped cream into the mix purée Fill up the raspberry mousse into Martini glass and refrigerate until set, approx. 2 hours Walnut and Treacle Brown Bread 450g (1 lb) Wholemeal Flour 55g (2 oz) Porridge Oats 55g (2 oz) Wheatgerm 55g (2oz) Chopped Walnuts 55g (2 oz) Butter 1 Large tbsp. Treacle 1 tsp. Breadsoda ½ tsp. Salt 18 Fl. Oz (1/2 Litre) Buttermilk 1 Egg ½ tbsp. Seasme Seeds (For Top) 1. Preheat Oven to 200 degrees Celcius/ Gas 6 2. Place walnuts in a pan with the butter keep on heat until the butter is melted. 3. Mix all dry ingredients together. 4. Mix buttermilk & egg togetherand add to treacle and whisk together. 5. Add to dry ingredients and mix well. 6. Put into loaf tin and smooth out the top with a spoon dipped in cold water. 7. Sprinkle with seasme seeds and bake for 1 hour. Remove from tin and cool on a wire rack.