Galway Food Festival Recipes


Spaghetti Carbonara

 Serves 4 people

400 g Fresh or Dried Spaghetti
4 eggs
100 g McCambridge’s smoked streaky bacon, cut into lardons
100 g grated Parmesan Cheese plus extra for serving
2 large garlic cloves, peeled and ‘broken’ with the back of a knife
50g butter
Freshly ground black pepper

Bring a large pot of water to the boil, add 2 tbsp salt. Add the spaghetti and cook to the packet’s instructions.

Meanwhile, melt the butter in a pan and fry the bacon and whole crushed garlic cloves for 5 minutes until the bacon is nice and crispy- remove the garlic cloves from the pan. In a large stainless steel bowl, crack the eggs and add the cheese, mixing together with a fork. Add a good twist of freshly ground black pepper.

When the Pasta is ready, use tongs to remove the pasta from the water into the pan with the bacon, leaving the water on the boil. Toss the pasta in the butter & bacon and then pour into the bowl with the eggs. Immediately toss the pasta with the egg and cheese mixture, coating evenly. Add a few tablespoons of cooking water to the bowl and place it over the pan of simmering water. Use your tongs to toss the pasta in the bowl until the mixture starts to thicken and become glossy. Remove from the heat and serve with grated parmesan and cracked black pepper.

Caesar Salad

3 anchovies
1 clove of garlic, crushed
½ tsp dried mustard
5 dashes of worchestershire sauce
Juice of half a lemon2 egg yolks
3 tbsp parmesan cheese
2/3 C Extra Virgin Rapeseed Oil
1 large head of Cos Lettuce, torn into bite size pieces

Mash together the anchovies, garlic, mustard & worchestershire sauce in the bottom of a large salad bowl until a creamy smooth paste is formed. Add the lemon juice and egg yolks & beat carefully again. Add 1 tbsp grated parmesan and finally, pour in the oil in a thin stream, whisking very quickly as you do until the dressing is thick and creamy. Toss in the torn lettuce, remaining parmesan and croutons and serve alongside Spaghetti Carbonara or your favourite pasta dish.

Baked Duck eggs with Spinach & St. Tola Cheese

Serves 4

80 g St Tola Organic Greek Style Cheese
160 g Frozen Spinach, defrosted & drained or fresh spinach, washed & cooked
8 duck eggs
Butter for greasing
Pinch of nutmeg
Salt & Pepper

Preheat the oven to 170°C.  Grease 4 large ramekins and place the spinach & cheese in the bottom. Add the nutmeg & a twist of pepper. Crack 2 duck eggs into each ramekin and sprinkle with salt & pepper.  Place the ramekins on a baking tray and into the oven for 20 minutes until the eggs are set. Serve with crusty bread.

Pastry Cream

 6 egg yolks
125 g caster sugar
60 g flour
½ tspn vanilla bean or vanilla paste
500 ml milk
15g butter

In a large pot, bring the milk and butter to a boil over medium high heat. Meanwhile, whisk together the yolks, sugar, vanilla and flour. Pour half of the boiled milk over the egg mixture and whisk well. Add the rest of the milk and return to the pan, whisking over medium high heat for 2 minutes until the mix becomes thick and glossy. Remove from the heat and cool before using, covered in plastic wrap or buttered greaseproof to prevent a skin from forming.

Excellent in fruit tarts, as a filling for sponge cakes, in profiteroles or eaten with fresh or stewed fruit.