Christmas Entertaining at Home Workshop

By November 5, 2020Christmas

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Ciara Fennessy  of Ciara’s Kitchen – 30 minutes

Ciara trained as a chef in Ballymaloe in 2004. She established Ciara’s Kitchen over 10 years ago. Ciara’s Kitchen is a small but busy cooking school, in Delgany, where Ciara runs cooking demonstrations all year round covering a wide range of topics. The main goal is to teach people of all levels how to cook different dishes and to inspire them to try and taste new ingredients. Since March, Ciara has moved her cooking demonstrations on line.

Download the order of work and much more from Ciara Here Ciaras-Kitchen-Order-of-work-for-the-Workshop.pdf (45 downloads)

Ciara will be demonstrating how to make:

Canapés – all ingredients are sourced locally

  • -Hoisin Duck & Cranberry Blinis
  • -Beetroot Hummus Crostini with Smoked Mackerel
  • -Chocolate Mendiants with some Seasonal Toppings

Materials Required:

Traditional Mulled Wine – serves 4-6

1 bottle of red wine

2 cinnamon sticks

4 star anise

12 cloves

1 orange, halved & sliced

1 lemon, halved & sliced

6 tablespoons honey

Essential Equipment:

Knife & chopping board, Pot, Heat proof glasses to serve


Hoisin Duck & Cranberry Blinis – Makes 16

2 slow cooked confit of Duck legs (I used Silver Hill Farm – available in Des Doyle butchers

and most supermarkets)

2 tablespoons hoisin sauce

4 tablespoons cranberry sauce

16 ready made cocktail blinis (available in most supermarkets in the lead up to Christmas –

or you could use the same crostini bases from the hummus recipe)

Parsley leaves to garnish

Essential Equipment:

Knife &chopping board, Wire rack that fits into a baking tray, 2 x Baking trays, Fork, Medium sized bowl, Small sized bowl, Spoon & Serving platter


Beetroot Hummus Crostini with Smoked Mackerel – makes about 30

Crostini:

1 small baguette, sliced into thin slices and placed on a baking tray

4 tablespoons olive oil

Essential Equipment:

Chopping board & knife

Baking tray

Small bowl

Pastry brush


Beetroot Hummus – so tasty all year round!

1 x 400g can chickpeas, drained & rinsed

300g vacuum packed beetroots, drained & roughly chopped

½ teaspoon salt

Juice of ½ lemon

1 garlic clove, roughly chopped

2 tablespoons light tahini

2 teaspoons ground cumin

100ml extra virgin olive oil

To serve:

250g smoked mackerel fillets, skin removed & flaked

Dill or parsley sprigs to serve

Essential Equipment:

Chopping board & knife, Food processor, Colendar, Weighing scales – you can guess if you don’t have one, Spoons, Serving platter


Chocolate Mendiants with some Seasonal Toppings

100g chocolate (dark, milk or white)

Toppings: Dried fruit & nuts, popping candy, dried rose petals, gold leaf etc

Essential Equipment:

Pot, Pyrex bowl, Spoon, Baking parchment paper