Recipes from Meath's Restaurants

Chocolate Amaretti Cake Chocolate Amaretti Cake - serves 12 or 8 chocoholics or 1 depending on the mood!

Pumpkin Pie

by Causey Halloween Experience
Ingredients
1¼ cups pumpkin puree (tinned or fresh pumpkin stewed)
¾ cup sugar
½ teaspoon salt
¼ teaspoon of ground ginger
1 teaspoon cinnamon
1 teaspoon plain flour
2 eggs, lightly beaten
1 cup of evaporated milk
2 tablespoons water
½ teaspoon vanilla essence
Pastry shell
Method
Combine pumpkin, sugar, salt, spices and flour in medium sized mixing bowl.
Add eggs and mix well.
Add evaporated milk, water and vanilla, mix well.
Pour into pastry-lined pan.
Bake at 200°C for 15 minutes
Reduce to 180°C and bake for another 35mins.

Pan roasted fillets of mackerel with polenta cake, grilled asparagus and tomato coulis sauce and balsamic.

Ingedients

Two fillet of mackerel (pin boned)
Polenta powder
Veg stock (water stock cube)
Three blanched spears of asparagus
Chopped tomatoes
Chopped red onion
Red wine vinegar
Parmesan cheese
Butter
Tomato juice
Sugar

Method

To start: put 200g of polenta powder in pot place over heat add  a little water start to mix together  until you get a smooth paste (add water little by little)then add some parmesan cheese until it melts into mix check seasoning, then add knob of butter ,the mix should now be coming away from sides of pot ,at this stage check seasoning again and pour mix into dish about 3cm high, set aside and cool .

Meantime sauté red onions in a pot with chopped tomatoes add a little red wine vinegar cook for two min then add .25lt of tomato juice simmer until all vegetables are soft then blend smooth finish with  a little sugar and season .

In a none stick pan roast two fillets of mackerel skin side down for two min then turn over cook for another two min,then cut out shape from polenta cake when set any shape, circle, square or triangle sauté in same pan until toasted on both sides place on plate with mackerel on top ,then grill blanched asparagus spears and place on plate drizzle tomato coulis around plate with some balsamic reduction to garnish finish with chives.