Congratulations to photographer Harry Weir on the opening of his new, very grown up studio. No thanks for all the bubbly last night Harry - although it did seem like such a good idea at the time! Harry is not only 'Happy' in predictive text, but was totally over the moon celebrating all his hard work turning an abandoned unit into a gorgeous, warm and friendly work space....looking forward to stuffing many a chicken there Harry! Congrats!
Friday, May 29, 2009
Thursday, May 28, 2009
I'm just back from Cork having worked with Rachel Allen and the Optomen / UKTV, Market Kitchen gang. Rachel is one of the presenters on the show, so she heads to London every so often to film that part but then Market Kitchen come to her at home in Cork to film her actually cooking too. So lots of cooking and lots more calories! Here is one of the recipes we filmed which is from Rachel's book 'Bake'. Market Kitchen is on UKTV food every week day at 7pm (& repeated throughout the next day).
BAKED AUBERGINES WITH TOMATOES, BASIL & PINE NUTS
2 large aubergines
4 tbsp olive oil, plus extra
1 onion, peeled & finely sliced
3 cloves of garlic, peeled & crushed
650g (1lb 6oz) good red ripe tomatoes, peeled & chopped
pinch of chilli flakes
1 tsp caster sugar
4 tbsp chopped or torn basil leaves
1 ball of mozzarella, torn into pieces, or 25g (1 oz) grated parmesan (optional)
4 tbsp pine nuts, lightly toasted
1. Preheat the oven to 180C, Gas Mark 4.
2. Slice the aubergines in half lengthways and, using a teaspoon, scoop out the flesh, leaving a 5mm (1/4 in) border around the edge intact. Chop the flesh, then place in a sieve sitting over a bowl adding a good pinch of salt to draw out any bitter juices. Place the aubergine halves on an oiled baking tray, drizzle with a little olive oil and cook for 15 minutes.
3. Meanwhile, heat the olive oil in a saucepan, add the onion and garlic, cover and cook over a low heat for 10 minutes, stirring every now and then, until the onion is soft. Add the drained aubergine flesh, the tomatoes, chilli flakes and sugar, and season with salt and pepper. Cook over a low heat for about 20-30 minutes or until the sauce is reduced. Add the chopped basil and season to taste.
4. Spoon the tomato sauce into the par-cooked aubergines, then add the torn mozzarella or grated parmesan (if using). Bake int he oven for about 30 minutes or until the aubergine is cooked at the sides and the mixture is hot and bubbling. Sprinkle with the toasted pine nuts and serve.
Monday, May 18, 2009
(c) Khara Pringle
Belleek have to be the best client ever! I had a gorgeous goody parcel in the post recently from their newly launched jewellery range. It's the beautiful bracelet in the image above (from their new brochure) and I totally love it! you can see it on their website here.
Also, you may recognise the model - she is one of the finalists in the RTE series The Model Agent, Carrie-Ann. Belleek did well there to nab her as the first face of their new jewellery - hope she wins now!
Anyhow, thank you guys for the most gorgeous gift and good luck with the range!
UPDATE: Congrats to Carrie-Ann (& indeed Belleek!) for winning her contract on The Model Agent (despite revealing her pregnancy in the final stages of the show!).
Friday, May 15, 2009
I got back from a big job earlier this week which I will tell you about when I have sorted the photos out (& once I finally face up to unpacking the kit!). In the meantime, here are some silly snaps of food I've been taking over the last 6 months in work...before food was cooked and after. Have I lost it?!