We just love it when Chef Gearoid Lynch stops by, because he is never short of inspiring and mouth watering recipes.
He's outdone himself this week - here on the Joe Finnegan Show we can't wait to try a scoop of home made ice cream and we're thinking of adding some chocolate chips to ensure we get our full (ahem) nutritional fix..
He's also given us a recipe for delicious chicken and celeriac soup which would be perfect for treating family and friends during the holidays.
As always if you have any feedback - let us know by emailing [email protected]
The Olde Post Inn Vanilla ice cream
Ingredients
makes 1.5 litres
1 litre full-fat milk
250ml single cream
1 vanilla pod
13 egg yolks
275g caster sugar
Method
Place the milk and cream in a large, heavy-based saucepan. It’s
important to use a large saucepan to allow the milk and cream to rise
and triple in size as it cooks.
Cut the vanilla pod in half and scrapeout the seeds. Add the seeds and the pod to the pan. Bring the mix
up to a very good boil that is rising up the sides of the pan. This will
ensure that the custard is almost cooked, so that it won’t take
long to attain the correct consistency at the next stage.
Whisk the egg yolks and caster sugar together in a heatproof bowl
until fully combined. Add the boiling liquid to the egg mixture and
whisk immediately to prevent it from curdling. Pour the mixture
back into the saucepan through a fine-mesh sieve and place it back
on the heat, whisking continuously, until it coats the back of a spoon.
This should only take 1 minute.
Once cool, place the custard into an ice cream machine and churn
according to the manufacturer’s instructions.
This is a complete and flavoursome soup, it is a perfect soup for small children, and a complete meal if adding potatoes or pasta and other root vegetable. The secret to this soup is a good chicken stock to start with.
Serves 4
2 chicken thighs
2 sticks celery
2 leeks, white part
1 whole celeriac, peeled & chopped
2 small potatoes, peeled & chopped
1 cup parsley, chopped
1 litre of chicken stock
200ml cream
seasoning
chives
Preheat oven 180◦C/350◦F/gas mark 4
Roast the chicken thighs in a preheat oven until cooked and tender approximately 25 minutes. Using a large sauce pan on a medium, sweat all vegetables for 2-3 minutes until soft and light golden in colour.
Add the parsley and cover with stock, bring to the boil, and cover, and reduce the heat and leave to simmer for 30-35 minutes.
Taste to check if seasoning is required and adjust accordingly.
Blend Soup with hand held blender or liquidiser until smooth, no lumps.
Remove the skin from the chicken thighs, and chop the cooked chicken into small dice, add it to the soup with the cream and serve, garnish with some chopped fresh chives.
