Local fruit is the secret ingredient

tynan's
This week here at Tynan’s we have been busy making Rhubarb and Ginger Jam and Blackcurrant Jelly. Mrs Dooley was a treasured friend of Jim’s and she supplied him with all the wonderful fruits from her garden throughout the years, so since Tynan’s opened we have been so lucky that Mrs Dooley has continued to bring us as much rhubarb, apples and blackcurrants as we can use. This is the secret ingredient that we use in our cordials, jams and tarts that gives us our delicious flavours!

This week here at Tynan’s we have been busy making Rhubarb and Ginger Jam and Blackcurrant Jelly. Mrs Dooley was a treasured friend of Jim’s and she supplied him with all the wonderful fruits from her garden throughout the years, so since Tynan’s opened we have been so lucky that Mrs Dooley has continued to bring us as much rhubarb, apples and blackcurrants as we can use. This is the secret ingredient that we use in our cordials, jams and tarts that gives us our delicious flavours!

Rhubarb & Ginger Jam

2lb Rhubarb, trimmed and cut into 1 inch pieces

2lb Sugar

Juice of 1 Lemon

1½tbsp Grated Root Ginger

1 Cup Water

Preheat the oven 150°, to sterilize your jars and warm the sugar. . Place the rhubarb, water, ginger and lemon into a saucepan and bring to the boil, add the warm sugar and boil for about 8 to 10 minutes, check for a jam set, (spread a teaspoon of the mixture on a chilled plate and allow to cool slightly, the surface of the jam is at setting point if it wrinkles when pushed with your finger). Place the jam into sterilized jars.

Baked Salmon, Tomato & Mustard Seed Relish

3 Limes, juice and zest

1tbsp Black Mustard Seeds

1tbsp Yellow Mustard Seeds

4 Salmon Fillets

Extra Virgin Olive Oil

6 Tomatoes, skinned, deseeded & core removed

Salt & Black Pepper

Preheat the oven 200°. Season the fish with salt and pepper and drizzle with the olive oil, wrap in tin foil and bake for 25 minutes, remove from the oven and allow to cool. While the salmon is cooking combine the lime juice, zest and black and yellow mustard seeds in a jar. Pour the dressing over the tomatoes, season with salt and pepper and serve with the salmon.

Spinach, Pine Nuts & Ricotta Pasta

1 Bag Pasta

9oz Baby Spinach

9oz Ricotta

6tbsp Olive Oil

2tbsp Parmesan Cheese

2tbsp Pine Nuts, lightly toasted

Salt & Black Pepper

Cook the pasta in lightly salted boiling water until al dente and drain. Combine the spinach, ricotta cheese and olive oil and add to the pasta and stir well. Sprinkle over the toasted pine nuts and the parmesan cheese and season with the salt and pepper.

Warm Grilled Vegetable Salad

3tbsp Olive Oil

1 Clove Garlic, crushed

1 Sprig Thyme, torn

1 Butternut Squash

2 Courgettes

1 Yellow Pepper

1 Red Pepper

1 Bunch Asparagus

8 Mini Corns

2 Red Onions

Salt & Black Pepper

Add the crushed garlic, the torn thyme leaves and the olive oil to a bowl. Peel the butternut squash and remove the soft flesh and slice into 1cm pieces lengthways. Cut all the other vegetables into ½cm lengthways slices. Brush all the vegetables with the oil, garlic and thyme combination and season with salt and pepper. Preheat the grill pan and cook all the vegetables in small batches under a medium heat until soft and evenly coloured. Place onto a serving plate, drizzle with olive oil and serve.