The Olde Post Inn Chef Gearoid Lynch was in studio this week talking all things sweet and festive… you can listen back to his interview with Joe below and browse his dessert recipes too!
He also arrived in armed with Mince Pies and Brownies – which were gratefully sampled in the Newsroom! – and with suggestions for what you can do with your turkey leftovers… not another turkey curry please!
Turkey and Ham Pasta Bake
You can use any variety of ingredients in this pasta bake, and it’s quite useful for using up leftovers in the fridge. It’s a bit of comfort food.
300g gluten-free pasta
100g cooked turkey
100g cooked ham
2 medium onions, finely chopped
1 red pepper, chopped
1 courgette, chopped
salt and freshly ground black pepper
100ml chicken stock
2 tsp chopped fresh basil
50g gluten-free breadcrumbs
300g Cheddar cheese, grated
Preheat the oven to 180°C.
Bring a large pot of salted water to the boil. Cook the pasta according to the packet instructions, drain and set aside.
Melt the butter in a large pot over a medium heat. Add the onions, pepper and courgette and cook for 5 minutes, until the onions are soft. Add the cooked turkey and ham. Lightly season with salt and pepper, then add the cooked pasta, cream, chicken stock and basil, stir together and remove from the heat.
Carefully pour the mixture into a casserole dish. Sprinkle the breadcrumbs over the pasta, followed by the cheese. Bake in the oven for 10 minutes, until it’s hot in the centre and the topping is crisp. Serve immediately.
This is a very simple recipe, but it’s important to follow it accurately and it’s best made with good-quality egg yolks. Served warm, the custard is an ideal accompaniment for tarts or crumbles and it can be used cold in trifles.
500ml single cream
1 vanilla pod
50g icing sugar
5 egg yolks
Note: The number of egg yolks will vary according to size. As a guide, one egg yolk should weigh 20g to achieve a good egg custard consistency.
Place the cream in a large, heavy-based saucepan. It’s important to use a large saucepan to allow the cream to rise and triple in size as it cooks.
Cut the vanilla pod in half and scrape the seeds out into the cream. Place the seedless vanilla pod into the saucepan too along with 25g of the icing sugar. Bring to the boil, stirring occasionally.
In a heatproof bowl, whisk the egg yolks and the remaining 25g of icing sugar until fully combined and smooth.
Pour the boiling cream into the egg mixture and whisk well. Pour the custard through back into the saucepan through a fine-mesh sieve to remove the vanilla pod and any lumps. Return the mixture to a low heat, whisking continuously until the custard coats the back of a spoon.
The custard can be served immediately or kept in the fridge for three days, with a sheet of cling film pressed on the surface so a skin doesn’t form.
2 bottles Medium bodied red wine
4 bay leaves
2 Star Anise
1 Cinnamon stick
Fresh root Ginger
6 whole Cloves
2 Oranges, juice of
Optional ½ cup of Brandy, Cointreau
or Grand Marnier
Combine all ingredients in saucepan, bring to a simmer and stir until the sugar is dissolved.
Simmer for 5-10 minutes.
Note: Do not allow mixture to boil as this will burn off the alcohol content, however, it doesn’t change the flavour! Also, if you wish to make this as an alcohol-free version substitute wine with cranberry juice and add only honey to sweeten.