Sometimes the old way is still the best

Imelda Tynan
This week I spent some time going back through old recipes that Jim and I would have cooked beginning in the Coffee Studio (Jim’s first Restaurant at No. 27 Church Street) right up to The Kitchen and Foodhall.

This week I spent some time going back through old recipes that Jim and I would have cooked beginning in the Coffee Studio (Jim’s first Restaurant at No. 27 Church Street) right up to The Kitchen and Foodhall.

It was amazing to see nothing really changes when it comes to baking and the old methods are still the best. When I bake something for the first time, I find myself referring back to knowledge and wisdom that came from Jim.

These are some of his recipes I would have watched him bake and now they have become my favourites.

Moroccan Orange Cake

4 Oranges

8oz Castor Sugar

8oz Ground Almonds

1tsp Baking Powder

6 Eggs

Juice of ½ Lemon

Place the oranges in a saucepan and cover with cold water, bring to the boil and simmer for 2 hours. Top up with water if they start to boil dry.

Remove from the heat and leave to cool. Place 2 of the oranges in a food processor with the rest of the ingredients and blitz until smooth and mixed together. Grease and line an 8” tin with baking parchment. Slice one of the remaining oranges and line the bottom of the tin with it. #

Spoon the mixture over the orange. Slice the other orange and place on top of the mixture.

Place in a preheated oven at 170º, bake for 1½ hour approx. Leave to cool in the tin.

Soft Fruit Muffins

14oz Plain Flour

6oz Castor Sugar

1tbsp (level) Baking Pow der

Pinch Salt

Grated Zest of 1 Orange

280ml Buttermilk

2 Eggs, beaten

3oz Melted Butter

8oz Soft Fruit, like Blueberries, Raspberries or Blackberries,

Preheat the oven to 170º. Grease a 12 holes muffin tin. In a large bowl combine the flour, sugar, baking powder and salt along with the orange zest, and in a separate bowl mix the buttermilk, eggs and melted butter, then make a well in the bowl of flour and gently stir in the milk mixture, don’t over mix, then fold in the fruit.

Divide the mixture into the muffin tin and bake for 20 to 25 minutes until cooked, allow to cool in the tin before trying to remove then use a knife to release, be careful they are very fragile.

Lemon & Ginger Shortbread

4oz Butter, at room temperature

2oz Castor Sugar

Zest of 1 Lemon

8pieces of crystallised ginger, chopped

6oz Plain Flour

Preheat the oven to 150°. Grease a 9” loose bottom tart tin. Put the butter into a bowl, add in the sugar and stir in the lemon zest and ginger, next stir in the flour and work with your hand to form a soft dough.

Turn into the tin and press into an even flat layer with your fingers. Prick all over with a fork and bake in the oven for 30 to 40 minutes until golden. Cut into wedges and leave to cool completely in the tin.

When cooled remove from the tin and dust with castor sugar.