Ghillie Cottage & Blackwater Fly Fishing

                                               Joy's Recipes

Each month I will feature one of the recipes that I cook in my 4 Oven Aga.  


Apple Almond Pudding

This is Arthur Cove's favourite pudding, but he doesn't always get to eat it!! Arthur likes this cold next morning, straight from the fridge. But it's so good that it isn't always still there.................

1lb Cooking Apples 4 ozs Butter, at room temperature
2ozs Light brown Sugar 4 ozs Caster Sugar
  2 Eggs, well beaten
  4 ozs Ground Almonds
  Flaked Almonds to decorate

For the Apple Base - Peel, core and thinly slice the cooking apples. Put them into a microwave-proof bowl, and cover with cling film. Place in microwave on high for 5 minutes. Allow to stand for a minute. The apples should be soft, but not disintegrated. Once the apples are cooked, add the sugar and gently mix together. Pour into a greased ovenproof dish and allow to cool.

Meanwhile, make the Almond topping mix. Cream together Butter and Caster Sugar in a bowl until pale and light. This is best done with an electric mixer. Slowly add the well-beaten eggs, mixing after each addition. When all the eggs are incorporated, fold the ground almonds lightly into the mixture. 

Spoon the mixture on top of the cooled Apple base, and spread evenly over the apples, sealing the edges. Sprinkle a few flaked almonds over the top to finish the dish.

Cook in moderate oven, (I use the bottom of the baking oven in the Aga)for about 1 hour. The sponge topping should spring back to the touch when it is cooked.

Serve hot or warm, with pouring cream or lightly whipped cream, and try and save some for Arthur for breakfast!!!

Next month, a great new soup, unlike any other I've tried, and very easy to make. Pea & Coriander Soup.This one is for Raymonde...........



Stuffed Mushrooms

especially for Joan...................

I use the very large flat Field Mushrooms for this recipe,  allowing 2 per person as a starter. For an extra special taste, use the Goats Cheese in the filling.A mixture of ordinary Cheddar and Cream Cheese will give you a more traditional flavour.

8 large flat field mushrooms 1 teaspoon lemon juice
1 oz butter 2 oz fresh white breadcrumbs
2 rashers streaky bacon, chopped 2 cloves garlic, crushed
Grated rind ½ lemon 4 teaspoons chopped parsley
1 small onion chopped  4oz Goats Cheese (or a mixture of Cheddar Cheese & Cream Cheese 

Remove stalks from Mushrooms and chop finely. Heat butter in a frying pan and fry chopped onions and crushed garlic for a few minutes. Add chopped mushroom stalks and rinded chopped bacon, and continue to fry for a further few minutes. Take frying pan off the heat and stir in white breadcrumbs, chopped parsley, lemon rind and lemon juice. Cut Goats Cheese into small pieces ( if using Cream Cheese & Cheddar Cheese, grate cheddar finely). Add cheese to all the other ingredientsand mix well before adding seasoning. 

Wipe the mushrooms to clean, but do not peel them. Place mushrooms caps, gill side upwards, on a well greased baking sheet. Divide filling between mushrooms and bake for about 20 minutes in oven 170C, Gas Mark 3, or the Baking oven of the Aga until piping hot and golden on top. Serve immediately. 

If you want a more substantial starter, serve the the mushrooms with hot garlic bread, or ciabatta bread. Garnish with watercress or a little shredded lettuce. 

In August, its Arthur Cove's favourite - Apple Almond Pudding


Deluxe Chicken Enchiladas

Wonderful Spicy Mexican food, that takes a bit of preparation time, but I think it is well worth the effort........

Cooking the Chicken  1 egg
4 Chicken Breast Fillets Salt
Water to cover 4 ozs. Cheddar Cheese, grated
½ small onion Lard for cooking
1 bay leaf Pack of 8 Flour Tortillas
8 peppercorns Guacamole 
salt 2 Medium Avocados 
Chicken Filling 1 Tomato, chopped
½ medium onion grated 6 Spring onions chopped
3 tbsps grated Parmesan Cheese 1 Green Chillie - more if you
4 ozs. Cheddar Cheese, grated 2 Large Cloves Garlic, crushed
Enchilada Sauce Lemon or Lime Juice
4 Fresh Green Chillies chopped Fresh Coriander, chopped
Lge Bunch Coriander, chopped Salt
400 gram Tin Tomatoes, drained Toppings  
½ pint Whipping Cream Grated Cheese, Sour Cream, Spring Onions, Lettuce, Radish

Cooking the Chicken.....                      

Put Chicken Breasts into a casserole dish, and just cover them with water. Add onion, bay leaf, peppercorn and salt to taste.Bring to boil, reduce heat and simmer for about 45 minutes until tender. Allow to cool in the broth. Drain when cool and shred Chicken with 2 forks or with your fingers. 

Preparing the Chicken Filling.....

Mix Shredded Chicken with the Chopped up onion, Parmesan Cheese and Grated Cheddar Cheese. Taste and add seasoning as required.Divide into 8 portions, ready to fill the enchiladas.

Preparing the Enchilada Sauce.....

In Blender or Food Processor, add the chopped Chillies, tinned tomatoes, coriander, whipping cream and egg.Blend until smooth.Add salt to taste. Keep to one side.

Putting it all together.........

Heat Lard in a frying pan (big enough to take the Flour Tortillas). Put Tortillas into the hot oil, one at a time. Hold in lard for 3 or 4 seconds until just softened, turn and soften other side. Drain on kitchen paper. Place one of the portions of the Chicken filling on the  softened Tortilla. Roll tightly and place seam-side down in a baking dish size 12" x 8". Complete all enchiladas in same way and place side by side in the baking dish.Pour enchilada sauce mixture over the top. Sprinkle with Grated Cheese. Bake 20 minutes in oven at 350°F or until heated through and bubbling.

Whilst this is cooking, prepare the Guacamole.....

I was shown this method of preparing Guacamole by a Mexican family whilst on holiday in Los Angeles one year. It is fiery, and has a great mix of flavours. I often add an extra Chillie if I know just how much how my guests can take........ 

Peel and remove stone from Avocados. Put the flesh into a Medium size bowl and mash with a fork. If the flesh is soft enough, this will take only a few seconds. Add chopped tomato, chopped spring onions,chopped green chillie, crushed garlic, good squeeze of lemon or lime juice, chopped coriander, and salt. Mix together thoroughly, and cover. Put into fridge for all the lovely flavours to mingle together. Check for additional seasoning before serving. (This really benefits from a longer maturing time, so make it earlier if you can)

To serve Enchiladas.........

For each serving, place 2 Enchiladas, hot from the oven, onto a plate. Top with a spoonful of sour cream, then a large spoonful of Guacamole, and garnish with slices of radish , shredded lettuce, a few rounds of Spring Onions and a sprinkle of grated Cheddar cheese.  

For the very best mixture of flavours, serve the Enchiladas with plain boiled rice, refried beans and a mixed salad. All these flavours work together really well, and the meal is a true feast. You will find the Guacamole is so good that you have to double up on the ingredients, and eat it as a starter, with Corn Chips or Tortilla Chips. Don't forget to save enough for topping the enchiladas..............

Next month, especially for Joan, Stuffed Mushrooms......


Flaky Fish Pie

One of my favorite fish recipes as you can add a selection of seasonal fish to the dish. I think it is excellent with a few mussels added.

Fish Filling 1 tablespoon lemon Juice
1¼lb good quality white fish salt & fresh Black Pepper
1 pint milk  
4oz. butter Quick Flaky Pastry
2 ozs. plain flour 8 oz plain flour
4 oz peeled & cooked prawns 6oz butter - very cold from fridge
4 ozs cooked Mussels pinch of salt
2 hard-boiled eggs - chopped cold water, to mix
4 small gherkins chopped               ~~~~~~~~~~~~~~~~
3 tablespoons chopped parsley Beaten egg to glaze

The Fish filling........

Prepare the fish filling ahead of time and allow to cool before making the pie.

Place fish in an oven proof dish and season well with salt & pepper. Pour over half the milk , dot with 1 oz butter in flecks and put  into the baking Oven for 15-20 minutes. Pour off the cooking liquid and allow to cool before removing skin from fish and flake into fairly large pieces. 

To make the sauce, melt remaining 3 ozs Butter, in a saucepan. Stir in flour and cook for a couple of minutes. Be careful not to let this overcook and go brown. Add a little of  the fish cooking liquid and stir well. Gradually add remaining cooking liquid, heat gently  and keep stirring really well. A whisk is best for this. Finish the sauce by adding the rest of the remaining milk and taste before adding further seasoning. The mixture should be quite thick.

Gently mix the prepared fish into the sauce, adding the prawns, mussels, hard boiled eggs (chopped), gherkins (chopped), and parsley. Taste for seasoning before adding Lemon Juice.

Cover and leave to cool before making the pie.

Quick Flaky Pastry 

Sift flour and salt into a large bowl. Take the butter straight from the fridge. Hold one end of the butter in a small piece of foil, and dip the other end into the flour, then grate the butter coarsely into the flour. Keep dipping the butter into the flour to prevent it from sticking. Continue until all the butter has been added. With a palette knife, mix the butter into the flour with a cutting action, until the mixture is crumbly. It is important to keep the mixture cool, so don't mix it by hand. Add just enough water to form a dough that leaves the bowl clean. Use your hands for the final stage to bring the pastry gently together.  Put pastry into a plastic bag and chill in fridge for 30 minutes.

To make the pie.............

Place the fish mixture into an ovenproof dish. Roll out pastry to fit top of the dish, and decorate the top with some of the trimmings and flute the edges of the pie. Glaze with  beaten egg. 

Place dish onto the oven shelf at the bottom of the roasting oven of the Aga for about 25 minutes, until pastry is golden brown. 

Wonderful served with new potatoes, and minted peas or green beans.


As a yummy alternative, you can also use a mashed potato topping on this. For this, cook about 2 lbs potatoes, and mash with 2oz butter, and a little milk. Spread over the top of the cooled fish filling and dot with a few flecks of butter. Sprinkle grated cheese over if liked. Cook with the dish on the oven shelf at the bottom of the roasting oven for about 30 minutes, until heated through and browned.

For June, another spicy dish. I will show you my recipe for Chicken Enchiladas, along with the Guacamole recipe that I was shown by a Mexican family in Los Angeles. Lots of Garlic & Chillies in these.................


Raspberry Tart

This is fast and easy to make as there is no pastry to roll out. 

The base comes our crispy, like shortbread. I use Frozen raspberries in the Winter to get a reminder of the Summer ahead, but use fresh when you can.

Shortbread Style Base Raspberry Filling
1 Cup Plain Flour 3 cups Raspberries
Pinch salt 1 Cup Granulated Sugar
2 Tablespoons Sugar 2 Tablespoons Plain Flour
½ cup Butter at Room Temperature
1 Tablespoon Malt Vinegar

To make the base, combine 1 cup Flour, pinch salt and 2 Tablespoons sugar. Add butter and vinegar and mix well with hands. Press gently into a 9-inch Pie Plate.

Gently mix together 1 cup Sugar, 2 tablespoons Flour and 2 Cups Raspberries.

Place in pie plate. Bake at Gas mark 6 / 400°F for 50 to 60 Minutes. Sprinkle remaining Raspberries over top after removing from oven. Serve warm or cold with Whipped Cream or Ice Cream and Cream. A Yummy, yummy pudding.

In May, I will show you how I make a Flaky Fish Pie.


                     Thai Chicken Curry 

This one is for Geoff ..........................

For occasions when you want to serve something a little more exotic. 

Here are the ingredients -  I use a large Le Creuset Casserole dish to cook this in as you need to start this on the hob before putting it in the oven. 

4 Chicken Breasts, Sliced fairly small 2 tablespoon Vegetable Oil
6 Cloves Garlic, crushed Fresh Lemon or Lime Juice

1 tsp. Fresh Ginger, finely chopped

1 tsp. Lemon Grass, chopped
2 dessertspoons Red Thai Curry Paste  2 tablespoon Fresh Chopped Coriander
1 tablespoon Soy Sauce  10 ozs Onions, Chopped. 
3 pieces Dried Galangal 4 Kaffir Lime Leaves 
1 400 ml. Can Coconut Milk 1 tablespoon Thai Fish Sauce.
2 or more fresh Red Chillies [Remove seeds if you want a milder flavour]

How to cook the Curry........

Pour 2 tablespoons Vegetable Oil into the hot Casserole dish.

Add chopped onions and fry until soft.

Add crushed Garlic and Chopped fresh Chillies and fry gently.

Add Fresh Ginger, Lemon Grass, Red Thai Curry Paste,  Fish Sauce,  Soy Sauce  ~cook all of these together for a few minutes.

Add the  sliced chicken, cooking gently for a few minutes, stir until all the sauce and spices have coated the chicken pieces.

Now add the Coconut Milk and stir. Then add the pieces of Galangal, Kaffir Lime Leaves and half of the fresh Coriander.

Allow to heat until boiling, and then put the dish into a slow oven for about 25 minutes. Before serving, add a squeeze of Fresh Lime or Lemon Juice. Check for taste before adding any further seasoning. Before serving, take out the Galangal, and Kaffir Lime Leaves and then add the remaining Fresh Coriander. 

I like to serve this with plain rice, spicy mushrooms, and mange tout.

  Eat & Enjoy.........................  

                 For April - I will show you something sweet- a wonderful Raspberry Tart!



To celebrate the opening of the 2000 Salmon Fishing Season

Brown Wholemeal Soda Bread 

& Cucumber Pickle

Wonderful with Smoked Blackwater Salmon....

I have tried out many different recipes for Brown Soda Bread to serve with Smoked Salmon. This one, shown to me by Darina Allen's husband, Tim, at Ballymaloe Cookery School, is still 'the favourite' with my guests. 

The following ingredients are needed:-

Brown Wholemeal Soda Bread

Cucumber Pickle

14 ozs Stone ground Wholemeal Flour 1 Cucumber (approx 12ozs) Unpeeled
2 ozs White Flour 1 Small Onion
1 tablespoon Bran 4 ozs Sugar - Granulated is fine. 
1 tablespoon Wheat germ 1 level Dessertspoon Cooking Salt 
1 level tsp. Bread Soda Sieved 3 fl ozs Cider Vinegar
1 tsp Salt Garnishes & Extras
1 tsp Soft brown Sugar Lettuce and Tomato to garnish
1 free range egg, whisked. Chopped Parsley
2 tbsp Vegetable Oil Wedges of Lemon
15 fl.ozs Buttermilk Unsalted Butter

A side of Blackwater Smoked Salmon

First the Bread....

Put all dry ingredients into a large mixing bowl, including the Bread Soda, which needs to be sieved. Mix together and make a well in the centre. Put the Buttermilk into a measuring jug, and add the Oil and whisked up egg. Whisk these together gently, then pour onto the dry ingredients. Mix well, the  mixture should be soft and quite sloppy. Pour the mixture into a well-greased 2lb Loaf Tin. Leave the top without smoothing out for a nice rustic look to the loaf. Sprinkle top with Pinhead Oatmeal or Porridge Oat flakes. Cook on shelf at the bottom of the Aga Roasting Oven for approximately 50 minutes. Then remove from tin, and place loaf upside down on shelf near the bottom of the Baking Oven for a further 5 to 10 minutes. This produces a wonderful crisp crust to the Bread.

Allow to cool on a wire rack before slicing. It is best made and eaten the same day, but will keep for an extra day for toast.

and then the Cucumber Pickle....

Wipe the Cucumber with a clean, damp cloth, and slice in the Food Processor using the finest slicer. Peel onion and slice using the same setting. Put them together into a plastic bowl. Mix sugar, salt and vinegar together and pour over the Cucumber & Onion, mixing everything together well. Cover with a lid or tightly cover with cling film and put into the fridge. This is best made 4/5 hours ahead of use, or even the day before. It will keep for about a week in the fridge.

To serve, put a generous portion of freshly sliced Smoked Salmon onto a plate, garnish with a piece of lemon and a little lettuce and chopped tomato. Drain the Cucumber Pickle and place a portion onto the plate to accompany the Smoked Salmon. Garnish with some chopped parsley. 

Serve this with good, thick slices of the fresh Brown Bread with lashings of unsalted butter, and accompany with a glass or two of Champagne or Chablis, and you have a classic Irish Feast. 

Next month, I will feature, by Special Request, my Thai Curry.


   Irish Corned Beef with Champ and Cabbage

 An ideal meal after a Sporting day out in the Irish air..... 

I use the following ingredients :-

 Salted Silverside of Beef 2 Kilos (4.4.lbs)      1 teaspoon Dry English Mustard , 
 3 large Carrots,  Sprig fresh Thyme & Parsley Stalks, 
 4 Medium Onions  4 Black Peppercorns
 1 Kilo  Potatoes  1 Heaped Teaspoon Caraway Seeds,
 1 Savoy Cabbage  Butter and Full milk
 12 Spring onions (scallions)  Salt and Black Pepper
 Chopped parsley to Garnish.

This is what I do....First the Corned Beef.....

Put Corned Beef into a large Casserole and just cover with cold water. Bring to the boil and pour off the boiling water (and the salty froth created). Repeat once again, removing any further salty froth.  Cover Corned Beef with fresh cold water, add carrots (peeled and cut into large chunks), and onions (peeled and quartered), along with 1 teaspoon Dry English Mustard, 4 Black Peppercorns, and a sprig of Fresh Thyme & Parsley stalks. Bring slowly to the boil. Cover with a lid & Simmer  for 30 minutes before putting into slow Simmering Oven (top left) of the Aga for approx. 3½hours, until meat is soft & tender.

To serve, strain off the liquid, and allow meat to rest for 20 minutes. I don't use the Beef stock for Gravy, as I find it too salty. I make the Gravy using the Vegetable water. Keep carrots in a warm dish to serve with the meal. Carve the Corned Beef, place on a large serving platter, surround with the Carrots and sprinkle with Chopped Parsley.

Then the Champ.....

Peel and cut potatoes into even sizes. Put into saucepan & cover with Cold Water. Add 1 teaspoon Salt. Bring to boil & simmer for 4 minutes. Pour off all the water, retaining for the gravy. Replace lid and allow to steam in slow Simmering Oven  (top left) for 45 minutes.

Whilst the potatoes are steaming,  finely chop Spring Onions. Cover with cold milk and bring slowly to the boil. Simmer for 3 to 4 minutes, then turn off the heat & leave for flavours to infuse.

Mash the freshly cooked potatoes, and while still hot, add the hot spring onion and milk mixture and mix gently with a fork. Add a large knob of butter, and test seasoning, adding extra Salt & fresh ground Black Pepper to taste.

To serve, put the Champ into a large warm serving bowl, make a small hollow in the middle and add another large knob of butter, leaving it to melt in a  glorious golden pool. Sprinkle with chopped parsley.

and finally the Cabbage.....

Quarter the Cabbage and remove stem & tough stalks. Using the finest slicer of the Food Processor, slice the cabbage very finely into narrow shreds. Place shredded cabbage into a large saucepan. Add a little salt. Pour small amount of boiling water over cabbage, and bring quickly to the boil. Reduce heat and simmer for about 5 minutes, stirring occasionally. Strain off any remaining water. Add a knob of butter and the Caraway Seeds. Mix together to ensure butter has melted, and the caraway seeds are  well mixed in. Serve in a warm dish and put a large knob of butter on top .

To accompany this meal, I would recommend either a full bodied red wine or a Glass or two of  Draught Guinness.   

Next month I will show you how I make Brown Soda Bread and Cucumber Pickle, to accompany Smoked Blackwater Salmon.

 © Joy  Arnold-Lock  January 2000    e-mail

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