The Christmas Cookery corner was back this week with Gearóid Lynch of The Olde Post Inn in Cavan discussing the best snacks, starters, hor d'oeuvres and canapes. Scroll down to check out his simple recipe for Citrus Crab Meat and Chestnut Soup.
And you can listen back to his tips and tricks below.
Citrus Crab Meat
Ingredients
500 g Crab meat
3tblsp Mayonnaise,
Zest & juice of a lime,
Salt & Pepper
Method
Place the crab meat in a large bowl and carefully pick through using your fingers, checking the meat for any shell or cartilage.
Remove the crab meat from the bowl to a clean white cloth and squeeze any liquid from the meat.
Place the crab meat back into a large bowl, add the mayonnaise, lime juice and zest season to taste.
Serve with a good quality smoked salmon, baby leaf salad dressed with a little olive oil & some brown bread
Chestnut Soup
Ingredients
Serves 6
1 onion, medium, peeled & chopped
2 sticks celery
2 leeks, white part
150g Chestnut
2 small potatoes, peeled & chopped
1 cup parsley, chopped
1 litre of chicken stock
300ml Cream
Seasoning, salt & pepper
chives
Method
Using a large sauce pan on a medium heat, sweat all vegetables for 2-3 minutes until soft and light golden in colour.
Add the chestnuts, 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, add the cream and serve.
To garnish, some chopped fresh chives.
