The SCOOP Art Cook Book

The SCOOP (Supporting Children Out Of Poverty) Foundation present:

The SCOOP Art Cook Book

Food and art from the artist's palette...

Auction Night Wednesday 30th Sept 2015 – 6.30pm Auction of the 33 SCOOP Art Cook Book Artworks, plus 65 additional artworks from the 6th Annual SCOOP Art Exhibition on show throughout September in The Light House Cinema. where: Third

space Café & Venue, Smithfield Square, Unit 14, Block C, Dublin 7.

time:

6.30 – 8.30pm Free if you have a copy of The SCOOP Art Cook Book / €10 without

(includes registration, bidding paddle admission:

and catalogue) curator:

auctioneer:

Andrew Sweeney George Gerard Mealy

For more information on the SCOOP: www.scoopfoundation.com www.artcookbook.ie www.scoopart.org

2

Indicates the artwork’s lot number on auction night

ISBN: 978-1-78280-580-9

Kindly Sponsored by…

My whole life has been about food and embracing the best ingredients and developing new recipes.

What is easy for us all to forget is that while we enjoy great food, some don’t even have the joy of having enough to feed themselves. Basic humans needs in this world are scarce for most – clean water, food, an education...

We believe the work that The SCOOP (Supporting Children Out Of Poverty) Foundation are doing for kids and marginalised communities is worth supporting. We hope you enjoy their incredible Art Cook Book but also that you appreciate what a difference your donation to this cause can make to someone’s life and future.

Food created by chefs is real art. So it is no surprise that artists can be equally creative in the kitchen as they are in the studio.

In kitchens all over Ireland we are seeing a huge amount of innovation and creation of truly remarkable dishes. It is a great initiative

by SCOOP – to capture this moment in time bringing together decadent dishes and capturing them with illustrations / artworks.

Niall Harbison,

Contents

SCOOP Page 01 Andy’s Introduction 03 Notes from the Chef

05

Art / Recipe Pages 07 Quick Guide for Buyers

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SCOOP (Supporting Children Out Of Poverty) is a nonprofit organisation driven by positivity and run entirely

by Irish and international volunteers. We believe Education is the key to breaking the poverty trap and thus we build schools for impoverished children living in marginalised communities.

To date we work in Cambodia and India, but have plans to expand into other Developing Countries.

They have helped us create a different type of organisation.

SCOOP was set up by St Gerard’s and Trinity College graduate Andrew Sweeney in 2011 after he witnessed, first-hand, the impoverished conditions suffered by the children of Cambodia.

Currently, we are fundraising to build a Children’s Village for the street kids of Varanasi in Northern India. This project, designed by Dublin Architects Iseult Cleary and Jenny Quinn, and using environmentally sound materials and systems, will provide up to 150 homeless children with somewhere to live, as well as an all round education – everything from Hindi, Sanskrit, English and Science too.

Upon returning home to Ireland he set about fusing the Arts, good times and positive fundraising with building schools and sending passionate volunteers to Cambodia and India, and thus SCOOP was born.

But building schools is just the half of it, and schools evolve and are moulded by the people who walk through it doors or sit at its desks.

We offer a platform to young Irish and International students who need to gain much needed field experience, either at home or abroad. We pride ourselves on supporting education in all its forms.

Our volunteers and SCOOP Officers (mainly Development Studies graduates) have done remarkable things in the last 4 years they have: ·c reated Child Protection policies and other systems to help protect our students · developed and implemented Curricula; ·b rought clean water and other essential social services to the communities around the schools. ·h elped train local teachers and have offered paths away from child labour ·e mpowered women working in Garment Factories, offering them training and alternatives such as hairdressing or teaching ·u sed music, drama and love to help children who have been abused

There will also be a farm where the children will grow their own vegan food and experience true independence.

We also have plans to build a 3rd school/ community centre in Cambodia, after enjoying the successes of the previous two, built in 2009 and 2011 respectively.

We have been supporting a local grass roots organisation - the SCAO (Support Children in Asia Org) since our inception, and since then the SCAO have become one of the hardest working NGOs in Phnom Penh.

We are extremely excited to see where this partnership will go. We aim to build more schools and to offer an education to 1000s more children living in poverty in Cambodia.

This Cook Book is just one of the innovative ways we are continuing to fight for progress in these countries.

Thank you for your support!

Introduction In our work throughout India and Cambodia, I see so much poverty at close range… but I get to see a lot of what makes these countries beautiful, too. A happy marriage of tradition and fresh local produce has created unique cuisines that have been embraced across the world.

Indeed as people and cultures move around the globe, so do their recipes and love for food. Before you is an exploration of the passion for art and food in Ireland today, and the intricate relationship between the two.

Over at SCOOP, we believe that food is art for the soul.

We’ve run a number of SCOOP art auctions in conjunction with some of the most eminent, dynamic and visionary names in the Irish art scene, from Pauline Bewick to Maser and Conor Harrington. So when two artists, Kate Beagan and Petra Berntsson, suggested the idea of an artist-led cookbook, it felt like a hand-in-glove idea.

As it happens, we at SCOOP were looking for a project that would help build awareness round the work that we have already undertaken. With two schools (one in India and another in Cambodia) on our to-do list, we have achieved plenty… but have so much more to do yet.

When I approached the bank of artists we had already worked with about the prospect of a cookbook, their response was overwhelming. It was clear that most artists were also great food enthusiasts. Some had mentioned the connection between creating great art and great food, and this became ever more evident once the book rolled into production.

To tweak each recipe presented by the artists, we called old SCOOP friends for help - the gang at the highly popular Coppinger Row restaurant in Dublin and our old SCOOP Social Chef - Ciaran Crawford, who is himself a true-blue artist in the kitchen. It’s not the first time he has combined art and food to wondrous effect; he has been working on his own art/food fusion project (the cultish magazine -The Evolution of the Ciaran Crawford Action Figure Doll).

In exploring the creative symbiosis between creativity in art and food – via the modern Irish kitchen – we hope that you will enjoy the fruits of our labour.

Andrew Sweeney SCOOP Founder July 2015

Notes From The Chef, Ciaran Crawford Along with what you find in the recipes in this book as well as the household cupboard and larder standards....

Here are my must-haves...

• maldon sea salt • whole black peppercorns (and a good mill, I use a peugeot made one)

• herb de provence (preferable french) • cumin seeds, coriander seeds, cloves, cardamom pods, cinnamon quils, whole nutmeg, fennel seeds, caraway seeds, fenugreek seeds. (I like to use a spice grinder and pestle and mortar for better aromatics)

• knorr stockpots • tabasco

Chef Ciaran Crawford, a graduate of DIT Cathal Brugha Street, has enjoyed a 20 year career working in numerous restaurants in Dublin, as well as in Australia, the U.S., Britain and Spain, as well as creating a food/art cookbook project “ECCAFD” and hosting a number of food

events both here and abroad, including 2 SCOOP Socials prior to collaborating on this book. He currently resides, with his partner Emma in Barcelona working freelance as a chef consultant.

• sesame oil, black & white sesame seeds • extra virgin olive oil (I buy an expensive one just for drizzling)

• rape seed oil & white truffle oil • sherry vinegar & organic apple cider vinegar • organic honey • fully sundried tomatoes (Italian) • dried wildmusrooms/porcini/cepe (all available from any good artisan store)

• wasabi powder

• spanish smoked paprika (in the square tin)

• nam pla (thai fish sauce)

• italian flour

• green curry paste

• polenta

• coconut milk (all these can be found in any

• dry yeast sachets

good asian market)

• dried birdseye chillis • kikomen soy sauce

• capers in brine • tinned anchovies

• mirin (Japanese rice wine) • rice wine vinegar 5/6

Chilli Honey Chicken Noodles

1

This recipe was kindly sponsored by Fallon & Byrne’s, Dublin.

Serves 4

• 500g/3-4 free range chicken breasts • 1 red, green and yellow peppers • 100g/i tin water chestnuts • 1 pkt beansprouts • 3 fresh red & green chillies (less if you don’t like spicy) • 2 carrots • 1 pkt green beans • 2 inches of ginger • 2 cloves garlic • 2 limes • 60ml/4 tsp coconut oil • 2 tbsp soy sauce

This dish is a regular winter favourite I make for the family. Vegetarians can simply take out the chicken!

• 2 tbsp plum sauce • 4tbsp honey • freshly ground black pepper • 200g/1pkt egg noodles • 1 bunch fresh coriander

Morgan Box Fresh, Digitally coloured illustration, 80 x 60 cm

Morgan is a Dublin born artist who works in acrylic, oil, spraypaint, pencil, pen, marker, brush, camera and anything else that takes his fancy. He has exhibited in Dublin, London, New York, San Francisco, San Diego, Vancouver, Denver and France.

He has been commissioned by people such as Andy Bell

(Oasis, Beady Eye) and Brian O’Driscoll. He loves Talking Heads, drinks a lot of coffee, sponsors a chimpanzee called Pip, hates mushrooms, once DJ’d for Beyonce and believes in UFOs.

Cut the chicken breast into strips, peel and slice the garlic and ginger and chop coriander. Slice the chilli, peel and cut carrots into julienne (match stick size strips).

Deseed and cut up red, green and yellow peppers into strips. cut the lime into segments. Heat a large frying pan or wok, cook the chicken in a little coconut oil for 2 to 3 mins, until almost cooked, add honey to glaze the chicken, add pepper to season. Add 2/3 of the chillies, garlic and ginger and cook for 1-2 mins.

Remove chicken, chillies, garlic and ginger out into bowl and rest it.

Add the peppers, carrots, green beans, water chestnuts and beansprouts and cook for a couple of minutes in some more coconut oil.

Cook the noodles in boiling water. Add chicken, chillies, garlic and ginger back into the wok. Add the cooked noodles to the wok.Keep stir-frying.

Stir through the soy and plum sauce and remove from the heat.

Sprinkle sliced chilli and coriander over the top.

Serve in bowl with lime wedges on the side for squeezing. Add beer and chopsticks.

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Chicken Green Curry

2

Feeds 3 – 4

• 4 large chicken breast cut into strips • 2 oz /50g of thai green curry paste • 1 can/400ml of coconut milk • 1 courgette cut in half length ways and then cut into 1cm chunks • handful of fresh ‘sweet thai basil or regular basil • 1 tbsp/15ml of vegetable oil • 1-2 tbsp/15-30ml of fish sauce • 1-2 tbsp/ 15–30g of brown sugar

In a wok or large frying pan over medium-high heat, add the oil, then add the green curry paste. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 1/2 of the coconut milk, reserving for later.

Add the meat and stir in well. When the curry sauce comes to a boil, reduce the heat to medium or medium-low, until you get a nice simmer.

Cover and allow to simmer 3-5 more minutes, or until the meat is cooked through. Stir occasionally.

Add the courgette, stirring well to incorporate.

Simmer another 2-3 minutes, or until vegetables are softened but still firm and colourful.

Add the rest of coconut milk and sweet basil. Do a taste-test for salt, adding 1-2 Tbsp. Add fish sauce if not salty enough. If you’d prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime juice. If too spicy add more coconut milk.

Serve this curry in bowls with Thai jasmine rice on the side.

• 1 cup/240ml of chicken stock water or water

Richard Hearns Boo’s Thai Green Curry, Oil on Italian Gesso Panel with a Damar varnish finish. 18 x 13 cm

Richard Hearns is a passionate artist who works tirelessly in the pursuit of mastering his craft. He lives, works, thinks Art. It shapes his view of life and gives him a sense of place and purpose. Richard views painting as an honest craft that requires study, hard-work and commitment.

This work-ethic provides Richard with a solid platform to express himself, his creativity, his thoughts and his feelings.

For Vegetarian options add any vegetables you like and follow the steps outlined above

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Stracciatella Soup

3

This recipe was kindly sponsored by Cully & Sully. Please visit www.cullyandsully.com

Serves 4

• 400g tubetti, ditalini or anelli pasta • 1.5lt fresh chicken stock (or 2 knorr stock pots added to water)

• 2 cloves garlic (finely minced) • 4 large eggs (beaten) • 60g/1/2 cup freshly grated parmigiano-reggiano cheese • 30ml/2tbsp extra virgin olive oil for drizzling (for the gourmets

Cook the pasta al dente in boiling water and strain.

In sauce pan bring chicken stock to a boil along with garlic and then lower to a simmer for about 3 minutes.

Increase the heat slightly and add the beaten eggs slowly and separate with a fork as added to create the strands. Cook until egg is firm, remove from heat and squeeze the juice of half a lemon into the broth, season with salt and pepper.

Place a ladle of pasta in each bowl and then ladle the Italian soup over the pasta. Sprinkle with the chopped Italian parsley. Spoon some freshly grated Parmigiano over the soup. Break off a piece of crusty ciabatta bread and eat.

Buon Appetito x

use truffle oil)

David Uda Pollo in tavola, Spray, acrylic, ink on canvas, 40 x 60 cm

Duda (David Uda) is a Dublin based artist, born in London in 1980. In 2000, Duda was awarded Young Fashion Designer of the Year. He graduated from The Grafton Academy Fashion & Dress Design.

While he draws a lot of inspiration from the female form, many of Duda’s pieces can be characterized by a genuine appreciation for beauty. His work can be seen in restaurants and retail outlets all over Dublin.

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Ragu Bolognaise

4

Kindly sponsored by Two’s Company- Ireland’s most successful Introduction, Matchmaking and Dating agency. www.twoscompany.ie

Serves 4

• 5 slices of smoked bacon (chopped small) or 1 pack of smoked bacon lardons •5 00g lean steak mince •2 onions, peeled and chopped •2 medium carrots peeled and diced

Heat oil in a large saucepan until hot. Add bacon and cook until fat begins to run. Add the onions, carrots, celery and garlic and brown for 7-10 minutes. Add mince, stirring until well browned.

Add the tinned tomatoes, tomato puree, oregano, basil and nutmeg, about a teaspoon of salt and a generous amount of black pepper. Stir to mix. Add 250 beef stock and stir, bringing to a simmer.

Pop a lid on the pot and simmer on a low heat for 40 minutes.

Serve with freshly cooked spaghetti, covered in grated parmesan, or use as a base for lasagne.

•2 sticks of celery, diced •2 fat cloves of garlic, crushed • 1 400g tin of chopped tomatoes • 1 tube of tomato puree •2 50 ml beef stock • 7 g/1 tsp each of dried oregano and basil

David Sweet Bolognaise, Soft pastel on board primed with pumice, 28 x 53 cm

David Sweet is a paediatrician living and working in Belfast. He has enjoyed painting as a hobby since 2008. He works mainly in soft pastel and is a member of the Pastel Society of Ireland.

David mostly enjoys figurative painting and portraiture.

In the past year, he has exhibited with fellow pastellist Emma Colbert in Gallery 1608, Bushmills and the Charles Gilmore Fine Art Gallery in Belfast.

• l arge pinch of ground nutmeg • s alt and black pepper •6 0ml/4 tbsp of olive oil 15 / 16

Coconut Cake

5

For freshly baked goods and top quality treats, go no further than The Orange Tree Bakery in Rathmines!

Serves 8–10

to make the cake: • 250g/8oz. plain flour • 1 tsp/7g of baking powder • 250g/8oz castor sugar • 250g/8oz softened butter • 65g/2oz shredded coconut • 2 large free range eggs • 2 tbsp/ 50ml of milk • 1 drop of vanilla essence

Pre heat the oven to 180c/350f/gas 4, then simply place all ingredients in a mixing bowl and beat using whisk or an electric mixer. Spoon the mixture into a greased and lined 2lb/800g loaf tin and bake in the centre of oven for 50 minutes or for ten minutes less in a fan oven.

Remove and allow to cool.

Icing: Combine sieved icing sugar with water in a saucepan and stir over a low heat until the sugar is melted. Bring to a boil and boil for 4 minutes without stirring. Remove from the heat and beat until the mixture is white and thick. Stir in the shredded coconut and fold in stiffly beaten egg white and allow to cool.

When ready, cover the top of the cake with the icing allowing it to pour down the sides and leave till needed.

to make the icing: • 250g/8oz icing sugar • ¼ pint water • 65g/2oz shredded coconut

Christopher Banahan Coconut Cake, Watercolour on paper. 40 x 30 cm

Christopher Banahan Born in Nottingham in 1958, though based in Kinvara for the last ten years. He graduated with a 1st Class Honours B.A. in Fine Art, and an M.A. Fine Art, from Goldsmiths College in 1984, London and an M.A in Production & Direction, Huston film school of digital media, Galway [2013], and was awarded a Scholarship to the British School at Rome in 1990. He had works in numerous public collections,such as

Microsoft Ireland, O.P.W, The Arts Council and the European Central Bank. He has exhibited in the U.S.A, at the Turner Carol gallery, Santa FE, New Mexico and at Boston University in 1997 in ‘Metaphor for Ireland. He has had 4 solo exhibitions with the Hallward Gallery, Dublin, and is presently represented by The Doorway Gallery, Dublin and The Barbara Stanley Gallery, London.

• 1 egg white

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“My fascination with food comes from painting trips to India, Cuba and the Mediterranean, and particularly from my wife Denise Ryan’s exquisite home-made cakes, of which this fluffy coconut cake was my favourite”

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I love this soup as it is a delicious warming comfort food but also a great immune system booster.

6

Vietnamese Style Chicken Noodle Soup Serves 4

• 2 litres of homemade chicken stock or stock cube

In a bowl pour over enough warm water to cover shiitake mushrooms and leave for 30 minutes to rehydrate.

• 6 chicken thighs and drumsticks (organic)

Peel the onions and garlic and place whole on a baking tray with the ginger to char in the oven on a high heat for around 15 minutes. When slightly blackened and soft inside rub off the blackened skin with a knife and finely slice.

• 2 large onions • 2 carrots (thinly sliced) • 8 garlic cloves • 5 inch root ginger • 2 whole star anise • 1 cup dried shiitake mushrooms • 2 fresh medium sized chillies • 50ml thai fish sauce • 2tbsp raw brown cane sugar • 2 limes • 2 cups of bean sprouts • 1 packet rice noodles

Place the 2 litres of chicken stock and chicken pieces in a large pot and add the sliced red onion, mushrooms, carrots, chargrilled ginger, onions garlic, star anise, brown cane sugar & fish sauce to the pot. Bring to the boil then turn heat way down and leave to simmer gently for 2 – 3 hours until the chicken is tender and falls away from the bones. With a large spoon skim the top of the broth every 30 minutes to remove foam from the surface and ensure a clear broth.

Prepare noodles as per directions on pack usually takes 3 – 4 minutes. Place a handful of bean sprouts in each bowl and ladle over with the delicious broth, chicken and vegetables.

Garnish with the chopped herbs and slices of chilli, ginger & scallions along with a squeeze of fresh lime.

• small bunch of coriander, thai basil & mint leaves

Ayelet Lalor Soup, Acrylic on canvas board, 53 x 56 cm

Ayelet Lalor was born in West Cork in 1974. She works in various mediums including clay, concrete and bronze. Even the occasional chocolate sculpture!

She studied at Grennan Mills Craft School, Glasgow School of Art and NCAD in Dublin. Her work has been commissioned both publicly and privately, and collections include the OPW and

Limerick City Gallery, as well as numerous private collectors.

Ayelet’s work is concerned with the human figure, used as a means of expression to verbalise a captured moment, embracing positivity, at times serene, but never focussing on the negative.

• extra sliced ginger, scallions & chillies, to serve

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The MK NYC (New Years Chilli)

7

Serves 4

• 1 bottle of decent red wine • 2 onions cut in 1cm dice • 2 cloves garlic finely minced • 2 carrots (cut same as onion) • 2 sticks celery (cut as for onion and carrot) • 2 red peppers (cut in 1cm dice) • 4tblsp/60ml olive oil • 3 fresh red or green hot chillies (finely sliced) • 1 tblsp of ground cumin • 1 tsp white pepper • 1 bunch of parsley (roughly chopped) • 2 tins red kidney beans • 2 tins chopped tomatoes 500 g quality minced beef • 2 tablespoons balsamic vinegar

Chop the onions and vegetables and sweat them in a large heavy pan on a medium to high heat. Add the chillies and then the peppers and the garlic for a short blast of heat and then add the meat.

Stirring the meat to brown it all over, then lowering the heat, add all the tomatoes and kidney beans, then add two glasses of wine to the blend for good measure.

Depending on the audience I add the Tabasco, balsamic to suit and mix in the cumin and parsley. Once it is nicely bubbling away, add the squeeze of lime or lemon juice and the chocolate is broken up and added.

This adds a wonderful texture and gloss to the chilli. Season the dish with plenty of ground black pepper, white pepper and a good pinch of salt. The meal can look after itself for a while and just simmer away. When nearly ready to serve, cook the rice and add a few spoons of natural yoghurt to the chilli and put the rest in a bowl for those that need a cooling agent.

I like to have some extra chillies chopped for those that need a bit more kick!

• 1 bar of organic 60% dark chocolate • a good dash or three of tabasco

Myriam Kavanagh The MK NYC, Oil on canvas board, 20 x 25 cm

Myriam Kavanagh was born in Dublin and trained initially in NCAD under Anne Lynch and Eithne Carr. Deciding to work in a more academic style and using old master techniques, she studied with Sam Hauler and then with Rocco Tullio for over three years, with the focus being the Florentine method of painting.

Myriam has exhibited in Ireland, UK and the USA. Her work is in private collections in Ireland, UK, France, Italy, Canada and the USA. As well as a number of shows at the Clifden Arts Festival, Myriam has shown at the Osborne Studio Gallery and the Barbara Stanley Gallery, both in London.

• 1 lemon or lime juiced • sea salt & freshly ground black pepper • 400 g basmati rice • a pot of natural yoghurt 23 / 24

Warm Chicken Salad with Chillies and Raspberries

8

Serves 4

• 4 chicken breasts (free range) • 2tbsp/30ml ofolive oil • 1 medium sized red chilli pepper • 1 punnet of fresh rasberries • 1 punnet of vine ripened cherry tomatoes (about 16 tomatoes) • 2tbsp/50g of pinenuts (toasted) • 1 bag/180g of crunchy salad leaves

Slice open the red chilli pepper and take out the seeds. Cut the chilli pepper into thin slices. Cut the chicken breasts into finger sized slivers.

Heat some olive oil in a pan. Add the chilli peppers and a touch of salt, sauté for a minute or two.

Remove the chilli peppers and place on a plate.

Add the chicken pieces to the pan and cook until golden brown. Add back the peppers and cook for another minute or two on a high heat.

Prepare the vinagarette – 2 tbsp Rasberry vinegar with 5 tbsp olive oil. Add a touch of salt and pepper and mix well.

Prepare the salad - cut the tomatoes into halves and place into a bowl with the rocket and mixed salad leaves. Add about 2 thirds of the rasberries.

Add the vinegarette and toss the salad gently.

for the dressing:

Place the salad on a wide, shallow serving plate.

Place the chicken pieces on top of the salad and add the remaining rasberries over and around the chicken pieces.

•2 tbsp/30ml rasperry vinegar

Toast some pinenuts in the pan for a minute or two and sprinkle over the salad.

•5 tbsp/75ml extra virgin olive oil

Serve immediately with crunchy, thickly cut Vienna loaf or sourdough.

• 1 bag/100g of baby rocket leaves.

• s alt & pepper

Padraig McCaul The Dinner Table, Oil on canvas, 36 x 46 cm

Padraig McCaul is a Dublin born artist, now living on Achill Island with his wife Anne and three children. His work is widely collected both internationally and at home. He runs an annual series of summer painting workshops on Achill Island.

Padraig works with oil on canvas, using a single palette knife and brush to create his

semi-abstract, colour filled paintings. He says “My figures are inspired by the drawings my own children make. I like to think that I am using their visual language to represent them in my paintings”. Visit padraigmccaul.com for more info about Padraig.

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A Variation on Paella

9

Serves 6

• 2 onions chopped • 3 cloves of garlic chopped • 4 dried chillies (optional) • 3 green cardamom pods • 1 cinnamon stick • 1 teaspoon of cumin seeds (optional) • 4 large tomatoes roughly chopped • 5g/1 tsp of turmeric • 400g of paella/risotto rice • 1.5 litre of stock • 30ml/3tbsp olive oil • 6 chicken thighs • 10 tiger prawns in their shells (heads left on)

Kindly sponsored by Purple Raven Art in Delvin, Co. West Meath. Art, craft work, unusual gifts, angel card readings & workshops. It’s more than just a gallery! www.purpleravenart.com T: 046 9664723

Personally I remove the skin off the chicken pieces, but you don’t have to. Brown them in a pan & place them in a preheated oven until almost done (about 15 minutes).

Fry off the onion, chillies, garlic & spices. Add the chopped tomatoes & turmeric. Add the rice & stir to coat all the grains of rice. Add about one third of the stock & the chicken pieces and simmer on a low heat.

Cook for about 15 minutes gently moving the rice making sure it is not sticking. (If you stir too much you’ll end up with porridge). Add more stock as needed.

When the rice is almost done add the fish, shellfish & peas and the rest of the stock. When the seafood is cooked (approx. 5 minutes) taste season if necessary with salt & black pepper.

Garnish with chopped coriander or parsley & some lemon wedges.

Another lovely garnish is to slice up roasted peppers and add them at the end.

•4 00g of a mixture of fresh or frozen fish (salmon, cod, shellfish, squid, crab claws, mussels in their shells depending what is available)

• 1 cup frozen peas

Hazel Revington Cross Paella, Oil on canvas, 60 x 50 cm

Hazel Revington-Cross is a self-taught artist living in Co. Westmeath. She has a background in catering having studied at the D.I.T. College of Catering and worked in the industry for ten years. Hazel first exhibited her art in 2009 and has had her work exhibited in New York throughout 2013.

Her Purple Raven Art gallery is now home to a variety of art workshops, as well as stocking local craftwork, her own work and the work of other artists.

Hazel’s art is influenced by people, places and stories she has been told that touch her heart, leaving a mark upon her soul.

• salt & black pepper • lemon wedges & parsley or coriander to garnish.

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Bean Casserole

10

Serves 6

• olive oil • 8 small potatoes • 2 red onions and/or shallots (finely chopped) • 4 cloves garlic (finely chopped) • 14g/1tbsp fennel seeds • 10g/1tbsp chili flakes • 14g/1 heaped tbsp paprika (just adds so much colour) • 20g/2 tsp pine nuts • 2 carrots (roughly chopped) • 1 courgette (roughly diced) • 1 red & yellow bell pepper (deseeded,roughly chopped)

• 6 to 8 vine tomatoes (roughly chopped) or one tin chopped tomatoes • 1tin brown or green lentils • 1tin green flageolet beans (available in most supermarkets)

David Nolan Bean Casserole, Oil on canvas, 90 x 60 cm

David Nolan spends most of his time working as a commercial artist and (as he puts it) “a housewife who paints”. In 2004 he moved to a hillside in the South of France, surrounded by an organic vineyard. There he joined the association ‘Peintres du Gaillacois’ and painted with oils for the first time.

He says “Food in the area was what they call ‘rustic’ or what I call ‘meat with lots of fat’. Since arriving back in Ireland three of us have become vegetarian and one of my daughters is still a carnivore. The recipe I have shared is a regular winter casserole I make for the family.”

Preheat oven to 350F (180C). Peel (or leave the skins on if you like it that way) the potatoes and put them in boiling water and cook until done about 15 to 20 minutes.

In a large casserole dish placed on a ring on the cooker, heat the olive oil.

Finely chop your onions, shallots, garlic, and pine-nuts and put into the casserole dish. Cook gently until onions have softened.

Next, add fennel seeds with some chilli flakes and the paprika. Add the chopped carrots, courgette and bell peppers. Stir the ingredients around in the casserole dish, as this will slightly caramelize the vegetables as they cook.

After ten minutes, wash and drain the tins of beans (haricot beans and green flageolet beans), before adding to the casserole dish. *(green flageolet beans are a member of the haricot family, and widely used in French cooking).

Plus add a tin of green or brown lentils.Pour in the pint of vegetable stock add the potatoes and cover, place in oven for another 45mins – 1hr checking every now and then when vegetbles are nice and tender remove and serve straight from dish...with crusty bread.

• 1tin haricot beans • 500ml/1 pint vegetable stock • sea salt and fresh ground pepper

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Fruit Pizza

11

Kindly supported by Jon, Brigid and all the gang at Lion Print in Cashel, Tipperary.

Serves 8–10

• 115g butter softened • 150g icing sugar • 1 egg (large free range)

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter and 150 grams icing sugar until smooth. Mix in egg.

Combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended.

• 1 55g plain flour

Press dough into a greased pizza pan.

• 1 /2 tsp/4g of cream of tartar

Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.

• 1 /4/tsp/2g of baking soda

In a large bowl, beat cream cheese with 100 grams icing sugar and vanilla essence until light.

Spread on cooled crust.

• 1 /4tsp/2g salt

Arrange desired fruit on top of filling, and chill.

•2 24g cream cheese • 1 00g icing sugar • a few drops of vanilla extract • s trawberries, raspberries, blackberries, blueberries, kiwi fruit and mandarin orange segments

Denise Cassidy Fruit Pizza, Oil on canvas, 50 x 40 cm

Denise Cassidy is a Dublin born artist. She studied at NCAD and Dun Laoghaire College of Art & Design and has had many solo and group exhibitions both nationally and internationally.

Her work is included in public and private collections across Europe and the United States.

Her work has been featured many times on the front cover of Feasta magazine and included in the book Modern and Contemporary Artists and 21st Century Art and Artists (published in Italy and Austria respectively).

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“Goes well with a nice Saumur Champigny or Bourgeil. Mmmmmm.”

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Hughesie’s Chicken Red Curry

12

Serves 6

• 6x150g chicken breast • 2 tblsp /30 g mae ploy red curry paste • 3 garlic cloves finely minced • 15g/1good lump of ginger (finely chopped) • 3tblsp/30ml olive oil • 2tblsp/20ml fish sauce • 2tsp/10g sugar • 1pkt coconut cream • 150ml fresh cream • 1btl cream in a can (secret ingredient) • 1tblsp/15g butter • 2tblsp/30g mango chutney • 1 bunch fresh coriander (roughly chopped) • 1pkt mangetout or sugar snap peas (cut in half on the bias)

• 500g/1lb american long grain rice

Paul Hughes Oils, Emulsions, acrylics, inks, varnishes, red curry paste, fish sauce. 60 x 40 cm

Paul Hughes was born and raised in Dublin. He works out of his studio which is an old pig barn on Frascati Park inDublin. It gives him the space and opportunity he craves to develop a continuous flow of new abstract landscapes. Paul has been painting for over 20 years. Over this time he has built up a loyal following.

It is only in the last 5 or 6 years though that he has publicly exhibited his work. Paul is also proactive with charities such as Frontline Human Rights Defenders, Sea Change Micro Financing, John Hartnett Stroke Fund and Blackrock Hospice.

Pre heat an oven to 200c. Place the chicken breast in a roasting tray season with a little fish sauce and drizzle with olive oil. Place in the oven and cook for 15 – 20 mins.

Pour a couple of splashes of olive oil into the wok. Heat it, not too hot, then squeeze about two lumps of red curry paste into the wok along with the garlic cloves crushed and the ginger. Mix into the paste and cook gently for 2 minutes. If you find it easier, use the squeezable garlic and ginger tubes you can get in supermarkets.

After two minutes or so, pour in the coconut cream and start to mix in to the paste. You can start to turn the heat up a bit on the wok. Keep stirring for a couple of minutes. Add in fish sauce, sugar and keep stirring.

Add in a knob of butter at this stage as it gives a little red film on the top which I think adds so much to the appearance. Cook for 5 minutes, bringing to light boil and then turn heat back down to low. If you are not eating until later you can turn the wok off and leave stand and cool if you want.

Place the rice in a pot and cover with water about one and a half times that of the rice and bring to the boil and cook until the water is all absorbed and the rice is soft and fluffy. Remove from the heat and keep hot .

About 5 minutes before you want to serve start to heat the sauce up again and add in a tablespoon of mango chutney (or two). At this stage tear, rip, chop up the cooked chicken breasts and stir in to the Red curry sauce add in about 100 – 150 mls of fresh cream, depending on the level of spice you want.

At the very last minute mix in a large handful of chopped fresh coriander and give the top of the sauce two big sprays of the cream in a can, covering the top of the sauce in the wok. Fold this in gently until it forms a lovely airy bubbley top to the sauce.

I prefer American long grain rice with my Red Curry as it is firmer than basmati or jasmine rice, and for me it goes well with the wetness of the curry. I like to put the just cooked rice into a cup and press on it. I then upturn the cup in the centre of a low rim serving bowl so it sits in the centre. Chop some more fresh coriander and the mangetout/sugar snap peas into halves and sprinkle around the rice in each dish.

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Moroccan Chicken Tagine

13

Serves 6

• 6 chicken breasts • 4 tbsp olive oil • 4 garlic cloves • 2 red onions chopped • 2 tsp grated ginger • 2 tbsp coriander seeds • 3 tsp cumin seeds • 2 tsp ground cinnamon • 1 tbsp tomato paste • 1 kg of ripe tomatoes or. 2 tins of chopped tomatoes • 3 tbsp honey

Using a pestle and mortar, crush the coriander seeds and the cumin seeds together.

Heat the oil in the pan and add the garlic, ginger, onions and the rest of the spices.

Cook on a low heat for 10 minutes.

Add the tomatoes, the tomato paste and the honey and continue to cook for another 20 minutes with the lid off.

This should allow the sauce to thicken.

Transfer the sauce to your tagine or casserole dish and add the chicken.

Cook in the oven – 180 C/350F/ gas mark 4 for about 30-40 minutes.

Or cook in the oven on slow heat– gas mark 3 for 1 hour.

Serve with couscous and green salad.

Dish is wonderful if cooked the day before.

• salt and pepper to taste

Kate Beagen Morrocan Chicken Tagine, Oil on canvas, 50 x 70cm

Kate Beagan is a self taught artist, born in Co. Monaghan.

Kate lived in Australia for many years before returning to Donaghmoyne. Her work is a direct response to her environment and has been inspired by local landscape, the ravishes of winter and the transient nature of light - the way it shifts and changes the

everyday scene, turning the ordinary into the extraordinary.

She says “I work in oils because I love the fluidity and the smell of the paint. When I enter the studio in the morning it calms my mind and sets my mood for the day. The process of painting is as important as the subject matter.

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Black Box Burger

14

This recipe was kindly sponsored

by The Bagel Bars in Dublin. www.thebagelbars.com

Serves 4–6

• 500g/1lb of venison mince • 2 sprigs of rosemary • 2 sprigs of mint • 50g/2tbsp of wholegrain english mustard • a pinch of chilli powder • 50ml/3tbsp of balsamic vinegar • sea salt & freshly ground black pepper • 150g/4oz of breadcrumbs or alternately cream crackers bashed till crumbed • two onions (sliced through side to make rings) • 100g/1 bag of fresh washed rocket • 150g/4oz light blue cheese • 4 - 6 pears (ripe) • 4-6 slices of bacon (optional) • relish or chutney • 140ml/1/2 tub of crème fresh or sour cream • 1/2tsp of garlic powder

David Booth Black Box Burger, Oil on canvas, 48 x 31 cm

David Booth is an Irish artist currently based in Dublin. He graduated with a Bachelors Degree from Wexford Campus School of Art which he received in 2009. His work has been exhibited both Nationally and Internationally and is represented internationally in publicly, private and corporate

collections. David continues to follow his and passion and profession continuing to deal with the figure as the central source of his work. Through a diagnostics of the social structure his work looks to prospect, using painting to archive and index the immediate human form.

Pre-heat oven to 180C/Gas 4. In a large bowl mix the Venison mince, sea salt & ground pepper, finely chopped rosemary & mint, wholegrain mustard, the pinch of chilli powder, balsamic vinegar and breadcrumbs. Make sure they are mixed very well.

After this, make them into individual patties, divide into about 4 – 6. Peel and core the pears, slicing from top to bottom in 1 -2 cm thick panels, removing steam and seeds Get a large griddle or frying pan hot. Sear the Burgers on each side till nicely coloured, giving them a splash of Balsamic Vinegar as they cook.

Once coloured, pop the burgers into the oven to finish cooking through. Use a knife to check on how cooked they are, a little pinkness is good if you like it a little rare, this way the burger will retain most of its juices. Pan Fry the Bacon and onion until good and crispy. When they are done add some butter to a pan and fry the pears adding a small seasoning of sugar while cooking. Cook on a high heat until they are a light brown.

Make the sauce: simply mix the crème fresh or sourcream, garlic powder, chives, lemon juice, cayenne pepper/smoked paprika in a bowl thoroughly.

Bundle your burger, fried onion, pear, bacon onto pre-relished bap base, sprinkle with blue cheese, dollop on the home-made sauce and garnish with some fresh rocket. Finish with bap lid on top. Enjoy!

• 2 tsp of chives (finely snipped) • juice of ½ a lemon • a pinch of cayenne pepper or smokey paprika

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“Choosing the correct bun or bap is important.

Find a one that is soft and malleable and not too bready and thick�

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My Irish Beef and Guinness Stew

15

Serves 4

• 500g of sirlion steak

Chop beef into cubes and throw into a plastic bag with flour and black pepper. Shake to coat beef.

• 1 pint bottle guinness

Put some butter and oil in a frying pan and saute beef in batches. Drain liquid and move to the side.

• 1 large onion

Get a large casserole dish and fry onion on low in a knob of butter for 10 minutes. Add garlic. Chop chili and pepper finely and add to the garlic and onions. Pour the bottle of Guinness and tip the tin of tomatoes into the casserole dish.

• 1400g tin of tomatoes • 1 chilli • 1 red pepper • 15ml/1 tbsp olive oil

Return the beef to pot. Add tbsp of ketchup and salt and pepper to taste.

Simmer for 1 and a half hours.

• 1 tbsp ketchup • salt and pepper to taste • 30g/2tbsp of plain flour

Orla Walsh Shopping for Irish Stew, Acrylic on a box canvas, 86 x 60 cm

Orla Walsh was first spotted selling her ketchup paintings on St. Stephens Green in Dublin by the corporate lawyer from Heinz Ireland. At first she was told to remove the paintings from the railings and that she was infringing copyright. The lawyer Richelle, took her details and got in touch a few days later. Heinz had loved the paintings and

bought six for their headquarters in Pittsburgh USA, where they still hang proudly today. Orla went on to be involved in an advertising campaign in the Czech Republic for the VSUP Heinz Art Competition featuring work from the Ketchup Collection, which consists of over 100 paintings.

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‘Poulet Aux Girolles Fraiches’

16

Serves 6

• 1/1.5kg free range chicken • 500g of girolle/ chantrelles mushrooms • 50g of butter • 1 tub of cherry tomatoes • 30ml/2 tblsp of olive oil • 1 tbsp of thyme • sea salt • fresh ground pepper

Colm Mac Athlaoich Poulet aux Girolles, Oil, acrylic and pencil on paper, 38 x 34 cm

Colm Mac Athlaoich is an artist based in Dublin, working primarily in illustration, painting and print. He works across many themes and influences such as landscape and architecture, people, music and colour.

There’s more info on Colm at www.macathlaoich.com.

Preheat your oven to 160c/gas mark 3, place the chicken in a roasting tray and brush with oil, season with thyme, salt and pepper and place in oven.

If using fresh mushrooms, clean them by removing soil with a knife.

Place the mushrooms in a large pot over a medium heat and reduce in butter and bit of water allowing all water to evaporate. Lower the heat.

Add the tomatoes and season with salt and pepper.

10 /15 minutes before chicken is done, remove from oven, take out most fat, leaving enough for mushrooms to absorb (not a lot).

Put mushroom in tray around chicken and stir gentle to mix in the fat and juices to get both chicken and mushrooms flavor in the mix.

Finish in the oven.

This dish is best served with boiled baby potatoes with butter and parsley and a crisp green salad.

He says “At the time I received the email to participate in this cookbook I happened to be recovering from a friend’s wedding in the town of Rix in Burgundy, France. What better place to reflect on food than in the mecca itself?”

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The Guinea Fowl Suggest Anchovy, Walnuts, Breadcrumbs & Pasta for Dinner

17

Serves 4

• 1kg/1 packet of fresh pasta, spaghetti or linguine • 60g/2 cans of anchovies in oil • 60ml/ 4 tbsp of olive oil • 2- 4 cloves of garlic finely chopped • 50g/1/2 cup of walnuts chopped • 100g/1 cup of crusty breadcrumbs (any good quality crusty bread)

• 50g/1/2 cup of parmesan cheese (freshly grated)

• 1 bunch flat leaf parsley

In a large pot bring lightly salted water to boil for the pasta. Best to read the instructions on the pasta pack.

Fresh pasta generally takes 4 or 5 minutes. Al Dente is best.

Heat the oil in a large frying pan, fry the chopped garlic till lightly coloured, then add the anchovies. Stir until the anchovies begin to soften and melt.

Add the chopped walnuts to the pan. At this stage I generally add the breadcrumbs to the pan and fry, allowing them to soak up all the flavours, but if you prefer your bread crumbs crisp you can fry them separately then stir half in with the ingredients and keep half to sprinkle on the pasta once served.

Strain the cooked pasta and put into a large bowl Add all the ingredients to the cooked pasta, season with freshly ground pepper, sprinkle with parsley and as much cheese as you want and toss to mix.

(roughly chopped)

Syra Larkin The Guinea Fowl Suggest Anchovy, Walnuts, Breadcrumbs and Pasta for the Dinner Party, Oil on Linen, 112 cm x 96 cm

Syra Larkin is a Kerry based artist who moved to Ireland in 1977 with her Irish husband Chris and two children. She studied Fine Art at Hammersmith College of Art London. Syra can be found most days in her studio on The Maharees.

If you would like to meet Syra and see more of her work you can arrange to visit her at Shoreline Studio and, if your passion is music as well as art, there are plenty of fine handmade guitars to see as well.

• freshly ground black pepper

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“My meals, like my paintings have never been restricted by rules or recipes.�

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Sushi, ‘The Music of the Sea’ Serves 8

• 150g uncooked short grain rice

18

• 3 tablespoons rice vinegar • 3 tablespoons caster sugar • 1 1/2 teaspoons salt • 4 nori seaweed sheets • 1/2 cucumber, peeled, cut into small strips • 1 avocado, peeled, stone removed and cut into small strips • 225g (8 oz) smoked salmon, cut in strips, crab meat or tuna, flaked • 2 tablespoons pickled ginger

Zita McGarry Kelly Sushi – Music of the Sea, Mixed Media on Board, 90 x 30cm

Zita McGarry Kelly is native of County Longford. In her work she creates a dense, richly textured surfaces by manipulating materials through etching, carving and lively brushwork. It is a process of reduction, of isolating the essential ingredients of subject, distilling it down and re-building the image

around it. Works by Zita can be found in private collections worldwide, including, Ireland, the UK, Europe, America and Asia. For more info, visit zitamcgarrykelly.com.

These sushi rolls can be filled with any ingredients you choose. Try it with smoked salmon, crab meat, tuna - and the list goes on!

Serve with soy sauce and wasabi.

In a medium saucepan, bring 325ml (10 FL Oz) water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes.

In a small bowl, mix the rice vinegar, sugar and salt. Blend the mixture into the rice. Preheat oven to 150 C / Gas mark 2. On a medium baking tray, heat nori in the preheated oven 1 to 2 minutes, until warm.

Centre one sheet of nori on a bamboo sushi mat.

Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, Arrange 1/4 of the cucumber, ginger, avocado and seafood of your choice in a line down the centre of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently.

Roll it forward to make a complete roll. Repeat with remaining ingredients.

Cut each roll into 4 to 6 slices using a wet, sharp knife. Serve immediately with picked ginger, wasabi and soy sauce.

Note: You can easily find pickled ginger, nori seaweed sheets, fresh wasabi nd sushi mats in the local Asian supermarket. *Make vegetarian sushi rolls by omitting the fish and adding extra vegetables if desired.

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Coeur de l’hiver Stew

19

Kindly sponsored by Patrick Fowley for his new wife... Hello Noodlies!

Serves 4-6

• 1kg piece of ham • 4-5/ 500g potatoes (medium sized) • 3 carrots (medium sized) • 3-4 celery stalks • 250g/ 1 tub cherry tomatoes • 125g marrowfat peas (dried) • 190g/ 1 packet baby sweetcorn • 3-4 cloves of garlic (chopped) • 1 tbsp/ 15g herbs de provence • 1 tbsp peppercorns (crushed)

Begin with a large stock or stew pot, 1/4 filled with water. Add the fresh crushed peppercorns, herbs de provence and the stockpots and bring to a boil.

Rough cube the ham into chunks and add to the pot. Boil the ham for 30 mins or so, then add the vegetables.

As with the ham, the vegetables can be rough cut, nice hearty chunks. turn the heat down to medium for a further 30 mins. Then I add the marrowfat peas. Should the stew reduce too much, feel free to add more boiling water during the process.

After another 30 mins of simmering when all the veg is tender and the peas are cooked, add the chopped garlic and the wedge of Cambozola, reduce heat and simmer for a further 20 mins or thereabouts.

The resulting stew is 100% comfort food, complimented with fresh crusty bread.

• 2 vegetable stockpots (or good stock cubes)

• 225g/1 wedge of cambozola cheese

Dáire Lynch Cœur de l’hiver Stew, Oil on linen, 50 x 75 cm

Dáire Lynch is a self taught painter. He works primarily with Oils and Watercolour, focusing on the human face, its expressions and emotive qualities. Daire also create a lot of figurative and nude works, hoping to convey a moment of time, a story of the subject in each piece.

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Baked Cod with Poached Egg & Spinach in a ring of Butternut Squash

20

Serves 4

• 4 180g/6oz thick fillets of fresh cod • 4 plum tomatoes • 12 greek olives • 2 spring onions • fresh basil leaves • 30ml/2tbsp balsamic vinegar • 2 eggs (large free range) • 1 butternut squash (medium sized) • 200g bag of spinach (prewashed) • 70 ml/3tbsp of virgin olive oil • fresh ground pepper and sea salt

Preheat oven to 200c / gas mark 6. Cut and peal the bulbous end of squash and cut 4 slices about 15mm/1/2inch thick.

Scoop out the seeds and place the rings of squash on a baking tray and oil them well and season with salt and pepper. Place in the oven for 15 - 20 mins turning as they brown.

Cut the tomatoes into thick slices and make 4 rectangles in an oven proof dish, Sprinkle with chopped spring onion and chopped olives.

Drizzle with balsamic vinegar and season with salt and pepper on each tomato slice, lay a fresh basil leaf.

Take the pieces of Cod and baste them in the remaining balsamic vinegar and olive oil and lay them on the tomato rectangles, Season salt with pepper.

Cook for 15 mins or until done.

Place the spinach in a pan with a small amount of water and steam till wilted, Bring a medium sized pan of lightly salted water to a rolling boil 5 mins before your fish, spinach and squash is ready and crack 4 eggs into it and turn up the heat.

Cook until the whites are solid and the yoke is soft.

Laurence O’Toole The Great Egg Escape, Oil on canvas, 50 x 50 cm

Laurence O’Toole is a selftaught artist from Bray, Co. Wicklow. He has exhibited throughout Ireland and as far a field as New York. His work is included in collections around the world. He says “Any artist’s work is only as good as the honesty it imparts. It is this that stirs the collector, critic and the common man.

Too much art has neglected the basics of Time, Thought and Soul. My own work has failed at times and I am fiercely aware of this now.

This is the journey every artist must take and I now find my self arriving at what is important, right and exciting.”

On 4 warmed plates, fill the ring of squash with the steamed spinach.

Using a fish slice or spatula, lift each cod from the oven proof dish and place on the plate place the poached egg on the cod and serve.

Enjoy!

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59 / 60

Mediterranean Lemon Chicken

21

Serves 6

• 1.4kg/2lb whole chicken cut into 10 equal parts (the butcher will do this for you and leave the skin on!)

• 10 cloves of garlic with skin left on • 1 bunch of fresh thyme • 1 bunch of fresh oregano • 5 large lemons • 4tblsp/60ml extra virgin olive oil • ¼ to 1/3 of a bottle of white wine • salt & pepper

Preheat fan oven to 160c. Place the chicken pieces in a large oven proof dish. Generously cover the chicken with olive oil, salt and pepper. Squeeze the juice of two lemons and pour over chicken.

Cut the other 3 lemons lengthways into 8 pieces and place randomly in between the chicken pieces. Place the garlic cloves randomly between the pieces of chicken.

Pull the leaves off the sprigs of thyme and sprinkle generously over the chicken (as much or a little as you want) do the same with oregano. If using dried oregano use the equivalent of one tablespoon sprinkled over the chicken.

Pour 2 or 3 large glasses of wine over the lot.

Cover the dish with tin foil and place in pre heated oven for 2 and half hours. Occasionally check on it and spoon some juice over the chicken, cover again.

After 2 and half hours take the tin foil off.

Continue cooking for half an hour. The juice should reduce somewhat if too much throw another glass of white wine on top of it. Turn the heat up to 200 and cook for another ten or 15 minutes to crisp the skin of chicken a bit – just keep an eye on it as you don’t want it to burn and you still want some juice.

Deirdre Geraghty Lemons & Wine, Acrylic on canvas board, 40 x 50 cm

Deirdre Geraghty is a predominantly self-taught artist.

She started off with commissions from friends in the early 90’s and started exhibiting in 2001.

Her paintings have been bought for private and commercial collections in Ireland, Cyprus, Spain, USA, China and Dubai.

Her style is bright and bold and her paintings have been

heavily influenced by having grown up and lived in sunny climes. She spent her formative years in Kenya and then the Mediterranean. Through her work setting up Art Jam Ireland (www.artjam.ie) she has focused on providing others with the opportunity to get creative. She believes that everyone can paint something!

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Baba Ganoush

22

Susan Morley

• 3 large aubergines • 1 clove of garlic (minced) • 50ml/3 tbsp of tahini • lemon (zest and juice) • 3 springs of flat leaf parsley (finely chopped) • 50ml/3 tbsp extra virgin olive oil

Pre heat your oven to 220c/425f/gas mark 7.

Using a fork, pierce the aubergine all over and place on a baking tray.

Place in the oven for 1 hour, turning every 15-20 mins until they become soft and withered. Remove and cool.

Once cooled, cut off the top at the stalk and split length ways, remove the flesh from the skin with a spoon and finely chop.

Place in a large bowl and mix in the garlic and parsley, season with salt and lemon juice drizzle wit olive oil and dust wit paprika.

• sea salt • smoked paprika

Susan Morley Baba Ganoush, Watercolour on heavy textured paper, 43 x 32 cm

Susan Morley was born in Dublin and studied at the National College of Art and Design. She first exhibited in Dublin in 1976 and since then has worked extensively to commission, her watercolours hanging in many private collections. She is a member of Graphic Studio Dublin and also practises printmaking at Clo Cill Rialaig, the print studio associated with the artists’ retreat.

Susans numerous group shows include;

Tom Caldwell Galleries Dublin and Belfast; Solomon Gallery Dublin; R.H.A Summer Exhibition; Urban Retreat Dublin, Cill Rialaig Co. Kerry, Pattersons Fine Art London, Galerie Pomie, Lot FranceSolo shows include; 1995 & 1999 Susan Morley at The Gate Theatre, Dublin 2004 ‘The Goblet of Light,‘ Origin Gallery Dublin 2007 ‘Artist in the Languedoc’ Origin Gallery Dublin2010 ‘Atlantis to Arcadia’ Russborough House Co Wicklow

I love this recipe for Baba Ganoush, kindly given to me

by Johan van der Merwe, the brilliant South African artist /chef who runs the Cill Rialaig Art Cafe , at the Project’s centre near the international artists’ retreat in Ballinskelligs, Co Kerry. Johan is original and passionate about food as art, food that nourishes the body and soul, and gives pleasure to life. He sources local ingredients, grows vegetables, edible flowers and herbs, and forages for seaweed and wild foods.

His recipes are delicious, humourous, complex in taste, but easy to follow, which I really like.

Johan reminds me of another artist/chef, Humphrey Weightman, a man of many parts, also a musician , who cooked in a similarly original way during the 70’s and 80’s in the legendary Armstrong’s Barn in the Wicklow hills. One of Humphrey’s favourite dishes was a Turkish recipe entitled ‘The Imam fainted’, aubergines stuffed with tomatoes and peppers and full of olive oil. Aubergines have that mysterious quality of being more than a vegetable, and are also wonderful to paint, with their deep purple shiny skins.

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“Aubergines have that mysterious quality of being more than a vegetable, and are also wonderful to paint, with their deep purple shiny skins.�

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Baked Salmon with Leeks, Spinach and Tarragon

23

Kindly sponsored by Kala Management Solutions www.kala.ie

Serves 4

• 4 salmon fillets, skinned and deboned

Preheat (fan assisted) oven to 180C/gas mark 4.

• 30g/1oz of butter

Melt the butter in a saucepan, add sliced leeks and cook gently for 2 minutes. Add the wine and crumbled stock cube and cook for a further 2 minutes, then add the spinach to wilt.

• 60ml/2floz of white wine • 200g/7oz of crème fraiche • 2 leeks, trimmed and sliced • 100g/1 packet of baby spinach

Place the salmon fillets in a buttered dish. Place tarragon in lemon juice.

Add the lemon and tarragon, spoon in the crème fraiche and stir to a light sauce. Spoon all the mixture over the salmon fillets. Top with mixture of breadcrumbs and cheese. Bake for approximately 25 minutes in preheated oven.

This is a lovely light fish dish with a zing.

• ½ chicken stock cube (or fish stock cube)

• 3g/1tsp dried tarragon soaked in juice of ½ a lemon • 150g/1/2 cup of brown bread crumbs made from 2 slices

This dish is so simple and clean ”a gratin” as it is known, that you can go lunch or dinner with it… nice and light and full of flavour. Simply put, this is a classic, I serve this with steamed broccoli or green beans and mashed potatoes.

• 30g/2oz of grated cheddar cheese

Ruthie Ashenhurst A Day on the Lake, Acrylic on canvas, 50 x 50cm

Ruthie Ashenhurst is a Dublin based artist. She studied at the College of Art and Design in Bristol, specialising in acrylic, pastels and etching. She has been teaching art for 15 years in addition to exhibiting her own work successfully. Regarding the inspiration for her recipe, she says “My first taste of seafood was lobster in the

Southern Lake Hotel, Waterville, Co. Kerry. I was about seven years old and it was a ‘special’ on the menu. I loved it and still do! The dish I am including is not lobster but a favourite salmon recipe given to me by my friend Jane.”

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Spaghetti Alla Carbonara

24

Serves 4

• 350g of spaghetti • 150g of unsmoked streaky bacon (cut across into thin strips)

• 45ml/3 tbsp of olive oil • 150g small chestnut mushrooms • 2 garlic cloves (minced) • 2 large eggs (beaten) • 85g parmesan cheese(grated) • 60ml/4 tbsp double cream • 1tbsp chopped fresh flat-leaf parsley • salt and freshly ground black pepper

Frank O’Dea Oh mamma mia...Spaghetti alla carbonara!

Oil on canvas, 30 x 24 cm

Frank O’Dea is a Dublin artist and owner of the Balla Bán Art Gallery (ballaban.net) which is based in the Westbury Mall, off Clarendon Street in Dublin City. Frank works in oils and has developed his own unique style where bright colours and simplicity are featured in his paintings. He also has an interest in astronomy and

in particular the moon – a subject matter he loves to paint. In recent years he has been working on abstract compositions and combining this with upcycled items including broken/disused mannequins which he has entitled “The Shady Lady” and “The Shady Men” collections.

Find out more at frankodea.net.

Adding a handle full of washed rocket leaves when tossing will add a peppery crunch and I would finish off with a good drizzle of truffle for decadence.

Cook the spaghetti in a large pan of salted, boiling water for about ten minutes (or according to packet instructions) until just tender.

Meanwhile, heat a large, deep, non-stick frying pan or sauté pan, add the bacon, and fry over a low heat until the fat starts to run. Pour in one tablespoon of the oil, increase the heat, and fry for 3-5 minutes or until the bacon is crisp, stirring. Remove using a slotted spoon and transfer to kitchen paper to drain.

Pour the remaining 2 tablespoons of oil into the frying pan, add the mushrooms and garlic, and fry over a medium-high heat for 3-4 minutes or until the mushrooms are golden. Set aside. In a small bowl, combine the eggs and most of the parmesan (reserve 2 tablespoons for sprinkling).

Season with salt and pepper.

When the pasta is almost done, return the frying pan to a low heat. Scoop out a cupful of the pasta cooking water and reserve. Drain the pasta in a colander or large sieve. Tip the spaghetti and the bacon into the pan with the mushrooms.

Remove the pan from the heat. Mix in the eggs and cheese quickly off the heat, so the warmth of the pan and the other ingredients cook the eggs enough to lightly set them and keep them smooth, without scrambling them.

Pour in the double cream and enough pasta cooking water to make a sauce that will coat the spaghetti strands. The consistency should be creamy. The high fat content in the double ream will enhance this. Place the spaghetti on four plates or bowls and scatter over the parsley, reserved Parmesan, and a grinding of pepper.

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Slow Roast Shoulder Of Pork

25

This was recipe was kindly sponsored by The Fumbally Cafe

Cooking time 6 1/2 hours Serves 6–8

• 1.5 -2kg shoulder of pork with a decent amount of fat • 1bottle/750ml of white wine • 1full garlic head • 2 medium sized onions • 2 carrots • 1 bunch of fresh thyme • fennel seed (ground up in a pestle & mortar) • 2 tbsp/50ml of redcurrant jelly • salt and pepper

Michael Morris Slow Roast Shoulder of Pork, Oil on canvas, 36 x 46 cm

Michael Morris is a largely self-taught Dublin artist.

Michael’s travels have taken him to the South of France, Rome, Venice, New York and Spain. And while Ireland tends to be his main subject matter, his works are suffused with both French sensibility and Mediterranean light.

He says “I started art college when I finished school but left very soon afterwards – I didn’t like being told what to do.

So I followed my own path, and through my own studies and practice gained a clearer perspective on what I wanted to create”.

Pre-heat your oven to 220C. Score the pork skin down to the fat but no further and season all over with salt, pepper and powdered fennel seed. Dry the skin and sit the meat upon a trivet of halved garlic heads, roughly chopped onions & carrots, add a bunch of fresh thyme. Place in the oven not too near the top at 220C for 30 mins, then remove from the oven, add half a bottle of white wine and a little water and cover with two layers of tin foil.

Reduce the heat in the oven to 160C and cook covered for 6 hours. Tip : You should use an oven thermometer to know exactly what temp your oven is as most ovens will vary by +/-10C and may contain hot spots. Get to know your oven! It will make the difference.

After 6 hours cooking in foil remove from the oven and reserve your cooking liquid and trivet of veg.

Remove the soft crackling with some tongs and place on a baking tray. Put this under a hot grill keeping a close eye on it. You want to only crisp the crackling, so if it starts to blister turn down the grill or move the tray down one rung. Meantime cover the meat with tin foil and allow to rest for 10-20 mins depending on it’s size.

Allow the reserved liquid to cool and strain off the fat. Mash the veg into the strained liquid. Reduce this sauce if necessary on the stove, adding a little redcurrant jelly and a few drops of white wine to balance the flavour. If your foil was compromised you may have to reconstitute its remains in the bottom of the pan by adding some chicken or pork stock with a little white wine.

The combination of caramelised pork, thyme and white wine really makes the best gravy ever.

Simply balance it’s flavour with sweetness, acidity and salt. Thicken it if required with a little cornflour and water making sure to cook out the cornflour for one minute and serve with the pork.Serve with finely chopped red cabbage gently cooked with red wine, vinegar, brown sugar and dates for 25 minutes. Garnish with 1 sage leaf fried in hot oil for 10 seconds per side

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“My brother, Rod, taught me this dish and it's now my all time favourite meal. Simply mouth-watering. He's a Sound Designer by trade but is also a passionate chef. My love for good food cooked well came from him.�

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60oC Duck Egg with Truffle & Brioche

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Kindly sponsored by Oxmantown Cafe, Dublin www.oxmantown.com

An original recipe from our chef Ciaran Crawford – Serves 4

• 4 free range duck eggs • 60g black trumpet mushrooms (finely chopped)

• 30ml sherry vinegar • 10g butter • 15ml white truffle oil • 10g chives (finely sniped) • 15ml rape seed oil • 1 brioche loaf • freshly ground sea salt and black pepper.

Gordon Harris Egg Soldiers, Oil on wooden panel with silver-leaf dimensions, 30 x 40 cm

Gordon Harris is a Cork born artist, now living in Galway. He is a self-taught artist whose first love is figurative painting using oil. He is noted for the emotional resonance of the portraits he paints. He looks beyond the persona to the character and can creatively portray the soul of the subject he paints.

Gordon exhibits regularly in the UK and France. In 2013 he had a sell out solo show in Ireland and in 2014 his work was selected for the annual RHA exhibition. His works are included in many collections throughout the world including Ireland, UK, Japan, New York, London and Monaco.

This a perfect starter or lush brunch dish and goes superbly with a chilled Sancere or crisp Chablis. I like to serve this as one course of a 7-course tasting menu…

Place a sous vide circulator in a medium sized pot ¾ full of cold water and set to 60oC. When the water has reached temp, put the eggs in the water and cook for 50mins.

As soon as the eggs are in, start all the other food prep. After the eggs are in 35mins preheat your oven to 180oC. Place a small nonstick pan on medium heat.

When hot add the butter and saute the mushrooms until soft, add the vinegar and reduce, season and remove from the heat and keep warm. Cut 8 slices of brioche 2cm thick removing all crusts then cut each slice into 2cm by 2cm fingers.

Place all the fingers on a silicone mat on a baking tray and lightly brush on all sides with rape seed oil, season with salt and pepper. Bake in the oven till golden brown turning once remove and keep warm.

When ready after 50mins remove eggs and dry.

On four plates place four espresso cups(as duck eggs are slightly larger than chicken eggs). Place an egg in each and carefully remove the top and season with salt. Spoon the mushroom mix evenly between the four and drizzle with truffle oil. Finish each egg off with some chive, place 3 or 4 brioche soldiers on each plate serve with a Sunday spoon (the long handled ones).

Eat and enjoy.

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Savory Vegan Pie

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Serves 4

Pie crust: • 2 cups whole ground spelt flour • 2/3 c coconut oil • ¼ c cold water Vegetable filling: • 1 block of firm tofu, pressed and crumbled • 1 leek, chopped • 1 cup mushrooms, chopped • 1 small head of fresh broccoli, chopped • 1 vegetable stock cube, softened in warm water Onion & mushroom gravy (makes 6 cups):

Pie crust: Mix dry ingredients. Cut oil into mixture. Gradually add water until moist. Gently knead the dough and set in fridge for 30 min.

Then divide and roll out to fit pan.

Vegetable filling: Sauté vegetables on medium heat for 30 min, or sauté vegetables until tender, then add veg stock.

Spoon veggies into pie crust, lay remaining crust on top, and bake in oven at 175 C for 25–30 minutes.

Onion & Mushroom Gravy: Sauté onion with water, until tender. Add remaining water and soy sauce. Sift in flour and stir. Cook over medium heat, until gravy thickens, about 10min.

Season with ground pepper.

Serve pie with warm gravy drizzled (or doused) on top with fresh greens and tomatoes on the side.

• 1/4 cup water • 1 onion, chopped • 1 cup whole wheat flour • 5 1/2 cups water • 1/2 cup less salt soy sauce

Caitlyn Rooke Rolling Dough, Oils on Birch Panel, 51 x 41 cm

Caitlyn Rooke is originally from Pittsburgh, Pennsylvania, but currently lives and works in Dublin as a painter. She primarily works on figurative painting with an illustrative style and an empathetic eye.

She says “I try to live out empathy and compassion in all aspects of my life, including food. A healthy vegan diet

contributes towards a healthier environment, population, and personal well being. ”And if that sounds a bit too overwhelming, you can just start small with Caitlyn’s amazing looking little pie!

• fresh ground pepper to taste

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Kardemummabullar (Swedish cardamom rolls)

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Kindly sponsored by The Natural Bakery! www.thenaturalbakery.ie

Serves 8

Dough • 400ml/3/4 pint of milk • 110g/4oz butter • 14g/2 sachets of dry yeast • 110g/4oz sugar • 750g/1lb10oz of flour

Making the dough: melt the butter in a saucepan on a low heat. When melted add the milk.

When the mixture is lukewarm, remove from the heat and add the two sachets of dried yeast, sugar and salt.

Add the cinnamon and cardamom to the flour and mix.

Add the flour slowly to the wet ingredients. You may need to add less or more of the flour to get the right consistency.

• 3g/½tsp of salt

When the flour has been added and the dough is no longer sticky, place on a floured surface and knead for 3-4 minutes.

• 4g/1tsp ground cinnamon

Place the dough in a warm place. Cover with a damp cloth and allow to rise for 1 hour.

• 4g/1tsp ground cardamom

To prepare the filling. Melt the butter in a saucepan and add the cardamom, cinnamon and sugar. Be careful not to let the mixture burn.

Shaping:

Filling • another 110g/4oz butter • 20g/2tbsp ground cardamom

Roll the dough like a Swiss roll and slice into pieces approximately 2 cm thick. Place the slices face up on a baking tray lined with baking paper and glaze with the beaten egg. Repeat the process with the second half of the dough.

• 5g/1tsp ground cinnamon

Rest the dough for another 15 minutes before placing in the oven.

• 1 egg (large free range)

Bake the Kardemummabullar in the oven at 220°c for about 10-12 minutes or until they turn golden brown.

• 90g/3oz sugar

Sheena Malone The Swedish Pastry Chef, Pencil on paper, 20 x 42 cm

Sheena Malone is a Berlin based curator originally from Ireland with Masters in Curating Contemporary Art from Stockholm University. Prior to moving abroad, she spent six years working with contemporary art and ethnographic artifacts at The Douglas Hyde Gallery where she co-curated the exhibitions ‘Preponderance of the Small’ and

‘Holding Together’. Of her recipe selection, Sheena says “Having always had somewhat of a sweet tooth, I was overjoyed on landing in Stockholm to be greeted with hundreds of traditional and quaint bakeries. I decided to submit a recipe for Kardemmumabullar – a grown-up, sophisticated version of the more widely known Swedish cinnamon roll Kanelbulle.

When the dough has risen, cut it in half and roll it into a rectangle about 3-5mm thick, and then spread the filling all over.

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“Once glazed I like to top them with chopped almonds and pearl sugar, best served straight out of the oven with a big glass of cold milk. Or by inviting a friend over to indulge in the Swedish social phenomenon that is ‘fika’”

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Blue Cheese and Wild Mushroom Tagliatelle

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Serves 4

• 500g tagliatelle pasta (preferably fresh)

• 200g blue cheese (i prefer gorgonzola) • 200g/7oz of fresh wild mushrooms (dried, soak in hot water 20 mins)

• 2 cloves ofgarlic (crushed) •6 0ml/3 tbsp of extra virgin olive oil • 7 5g/3 strips of streaky bacon

Remove from water and fry the mushrooms with a small drop of olive oil with small pieces of Streaky Bacon for about ten minutes.

Into a nice large bowel add four to six tablespoons of olive oil with two large cloves of garlic, crushed.

Break up the blue cheese and chop up the sun dried tomatoes, add both to the bowl.

Roughly chop up the fried wild mushrooms and add with the bacon to the bowl.

Cook and drain the tagliatelle and add to the bowl. Essential here not to over cook the tagliatelle and be sure to add it quickly while piping hot to the bowl, mix all together, The cheese should melt and run through the whole dish, serve immediately, with a nice glass of chilled Sancerre.

• 1 00g/3oz of sun dried tomatoes (soaked in hot water till soft)

• salt and black pepper.

Leonard Sexton The Pasta Bowl, Oil on canvas, 30 x 24 cm

Leonard Sexton has been painting for 30 years and studied under the renowned artist Patrick Graham. Leonard creates work that is haunting and thought provoking. His painting technique is based on a system of overpainting, where he paints over the image until it is barely visible, leaving only the impression of a fleeting subject.

He describes the act of painting as an ever-evolving state. Hey says “Beyond the dimensions of style and technique, the image takes over. Thereafter the works enter an unspoken world where they comfortably or uncomfortably exist. In my work images of reality are in a state of constant flux, scarred by the marks of change and movement.”

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Sweet Ramiro Pepper, Mushroom and Fresh Basil Pizza with a Red Wine Vinegar Sauce.

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Kindly sponsored by Evans Art Supplies, Dublin 7.

Visit their website www.evansartsupplies.ie

Serves 2

• 100 g chia seeds • 350 ml water • 60ml/4 tbsp sugar free almond milk • 60 g organic gluten free buckwheat flour • 30g/2 tbsp pinenuts • 60g/4 tbsp pumpkin seeds • 14g/2 tbsp dried oregano • 7g/1tbsp flaxseed • 7g/1 tbsp sea salts or himalayan pink salt • 2 vine tomatoes • 3 clove of garlic • 30ml/2 tbsp honey • ½ red chili • ½ red onion • 40 g sugar free organic tomato puree • handful of fresh basil

Sheila Flaherty Sweet Ramiro Pepper, Mushroom and Fresh Basil Pizza with a Red Wine Vinegar Sauce, Watercolour on cotton fiber Arches France watercolour heavyweight paper.

40 x 30 cm

Sheila Flaherty spent five years studying art in Limerick School of Art and Design and Galway Technical Institute moving then to Dublin to join the renowned graphic design team at Neworld Associates.

After studying Law, she completed a Post Grad in Art and Education and has been teaching art in schools ever

since. She is passionate about nature, wild life and the sea.

This bleeds into her artwork.

Her rural Irish upbringing is the greatest inspiration for her work.

• 3g/1 tsp dried oregano • 60ml/4 tbsp red wine vinegar • pinch of cayenne pepper • 150g/1cup of mushrooms

Preheat your oven to 175°C / 350° f. Add pinenuts and pumpkin seeds to your blender and pulse until roughly chopped. Place all ingredients for the base including water into a large bowl and mix with a fork until combined. Don’t worry if it seems watery at first. Buckwheat flour and chia seeds are very absorbent and mixture will thicken quickly. Leave to sit for 10 minutes.

Line a baking tray with a baking sheet. Place your dough on the baking sheet. Flatten and spread using a fork until the base is approximately 1 cm thick. Bake in your preheated oven for approximately 40 minutes depending on your oven.

While the base is baking you can make your sauce: Place tomatoes in a saucepan and cover with boiling water. Leave to soak until their skin becomes loose and easy to peel. Meanwhile, peel and thinly slice the garlic. Dice the red onion and slice the chili. Clean sauté the onion, chili and garlic in a tablespoon of water.

Carefully remove the tomatoes from the hot water.

Peel and chop, removing the hard core. Drain the water from the saucepan and add the tomatoes, sautéed garlic, onion, chili, honey, purée, cayenne pepper and oregano. Cook for 10 minutes. Add the red wine vinegar and using a hand blender, blend until smooth.

Remove your pizza base from the oven. Spread the sauce on top. Wash and slice your mushrooms and delicious Ramiro pepper. Arrange over the sauce. Return to the oven for a further 10 minutes.

Serve with fresh basil on top. Amazing as a side or a starter. Makes a wonderful main course served with cinnamon sweet potato fries and a green salad.

• 1 sweet ramiro pepper • a few sprigs of fresh basil

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Aidan’s Pizza

31

Serves 4

Base: • 500g white bread flour • 3g/1/2 tsp sea salt • 7g sachet dried yeast • 10g/1/2 tbsp caster sugar • 30ml/2 tbsp extra virgin olive oil • 325ml lukewarm water Sauce/Toppings: • 30ml/2tbsp olive oil • 2 of cloves garlic (finely sliced) • a handful of fresh basil • 200g of passata • sea salt & ground black pepper

Scoopizza, V/E 1/5, 30 x 30 cm

Aidan Flanagan is an artist and printmaker based in Ratoath, Co. Meath. He has exhibited his work throughout Ireland, Europe and the US. In 2014 he was selected as one of six winners of Miniprint de Cadaques and so will exhibit 30 of his prints at Miniprint de Cadaques in 2015.

Regarding his collagraph 12-inch Scoopizza, Aidan says “I hadn’t a clue what I was going to create. Chomping my way through my porridge one morning, I picked up a news sheet from a local Italian Restaurant (La Bucca), and there I saw a photo of a pizza!

SCOOPIZZA!”

Use a fork to bring the flour in gradually from the sides and swirl it into the liquid. As the dough starts to come together, work the rest of the flour in with clean flour-dusted hands. Knead until you have smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and flour the top. Cover the bowl with a damp cloth and place in a warm place for about an hour by which time the dough should be doubled in size.

Empty the dough onto a flour-dusted surface and knead it with your hands to push the air out.

Continue to knead for 5 minutes or so. Divide the dough into two balls and roll out thinly.

Leave to prove for 15-20 minutes while you make the sauce.

Sauce: Heat the olive oil in a non-stick pan. Add the garlic and once it begins to brown slightly, add the basil and the passata and stir.

• sliced peppers

Season with salt and pepper. Let the sauce come to a boil, then turn down to a medium heat.

Simmer for 5 minutes to intensify the flavours.

• sliced mushrooms

Once the sauce has thickened, remove from the heat and allow to cool.

• black olives

Preheat the oven to 220 degrees Celsius. Spread the circles of dough with sauce, add toppings and brush the crust with a little olive oil.

• grated mozzarella

Aidan Flanagan

Base: Sieve the flour and salt on to a clean work surface and make a well in the middle. Mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well.

• pineapple pieces • fresh tomato slices

Cook for 12-16 minutes on a baking tray/pizza stone until the crust is golden and the cheese is bubbling.

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When invited by Andy to participate in the Art Cook Book, I hadn’t a clue what I was going to create. All I knew is that it would be a limited edition set of prints. I first thought of mackerel, as they are an attractive painting or printing subject. I then thought of lobster for the same reason. However, chomping my way through my porridge one morning, I picked up a news sheet from a local Italian Restaurant (La Bucca), and there I saw a photo of a pizza! SCOOPIZZA! Yes! I was wondering how I would

cut my support base for the print. As luck would have it I was shopping for my daughter’s birthday present and clapped my eyes on a 12 inch cake base.

Perfect! The 12 inch Scoopizza was born.

I coated the base with acrylic gel medium to simulate the tomatoe base, and I stuck various foam board shapes to simulate my pepperoni, pineapple,and peppers.

Separately, I cut mylar in the shape of rocket leaves, and olives. Lastly I cut a shape of a tomato and using carborundum

to describe the tomato. When dry, I inked up all of the different parts, placed it on my etching press and placed the paper on top followed by the cushioning of blankets.

I rolled it through the press at high pressure, pulled back the blankets, and lifted the paper to reveal my first “12 Inch Scoopizza”. Over the next few days I printed more Scoopizzas and ended up with the “12 Inch Scoopizza” in an edition of 5 prints.

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Chicken and Pinchito Chickpeas

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Serves 4

Chickpeas: • 30ml/2tbsp extra virgin olive oil • medium onion (finely chopped) • 1 green, red & yellow pepper (roughly chopped) • 400 g can of chickpeas • ½ chicken and ½ vegetable stock cube dissolved in 200 ml water • 1-2 tbsp sour cream or yoghurt • salt and pepper Beetroot salad: • pack of 4 beetroot, or fresh beetroot boiled and peeled (large dice) • 2-3 spring onions (thinly sliced) • 1clove garlic (minced) • 1 tbsp ginger juice (squeezing the juice out of 3 cm piece ginger grated)

• drizzle of honey • splash of balsamic vinegar Cous-cous: • 200 g cous-cous • ¼ of a red and a green pepper (cut into thin strips

Ursula Klinger The Recipe, Oil on canvas, 50 x 40 cm

In a medium size pot heat up the oil and cook the onion and garlic until soft, add the chicken and cook well through. Add the peppers and chickpeas.

Sprinkle with the pinchito spice and the flour, add the water with the dissolved stock cubes (and maybe some more water to make sure to cover the ingredients) Add the tomato puree and stir until boiling, then cook over a very low heat for as long as it takes to prepare the salads. The longer it is left simmering the richer the flavours.

Finally add the sour cream or yoghurt and adjust the seasoning.

Beetroot Salad: Simply mix the ingredients in a bowl and season according to taste.

Cous-cous: Pour the water with the dissolved stock cubes onto the cous-cous in a large enough bowl and add the peppers and raisins.

Wait for 5-10 minutes until the water is absorbed, stir and add the olive oil.

To complete the meal prepare a bowl with iceberg lettuce or mixed leaves, a bowl with feta cheese (cubed or crumbled), another with mixed olives, and a small one with roasted seeds (sunflower, sesame), finish off with garlic bread or plain crusty bread and enjoy!

and chopped very finely)

Ursula Klinger is a German born artist. A post college trip to Connemara brought about a more colourful career path than anticipated. She worked in hostels, fish farms, coffee shops, became a sign painter and illustrator, all the while painting her own work.

The first of numerous exhibitions in Ireland and abroad followed as well as several commissions for churches in the West of Ireland.

These involved a multitude of techniques among them sculpture, a challenge which she particularly enjoys.

• small handful of raisins (soaked in hot water for a few minutes)

• ¾ stock cube (chicken or vegetable) dissolved in ca.

320 ml of hot water • 320 ml of hot water • 30ml/2 tbsp olive oil 91 / 92

After I had finished my college exams in history and fine art in my home country of Germany a trip to Connemara brought about a more colourful career path than anticipated. I worked in hostels, fish farms, coffee shops, became a sign painter and illustrator, all the while painting as well, until a very special friend and mentor encouraged me to take the painting to a higher professional level. The first of numerous exhibitions in Ireland and abroad followed as well as several commissions for churches in the West of Ireland. These involved a multitude of techniques among them sculpture, a challenge which I enjoyed thoroughly. In my work I am fascinated by what might lie beyond the actual piece of the world I choose to depict, the mystery of the possible histories and futures captured at a moment in the present.

As with painting, where a visual world is created out of the raw materials of paints and canvas, I love preparing something to eat out of a range of ingredients as simple as it may be. My painting for this book shows a range of ingredients for the recipe above, thus combining the two interests.

I cook almost every night for my partner Chris and myself and hope you will find this recipe as tasty as we do when you try it out yourself.

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Your Best Ever Pizza

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Kindly sponsored by Little Italy - Italian food suppliers, Dublin. www.littleitalyltd.com

Serves 4

• 480g strong white flour • 1 sachet of fast-acting yeast • 1 tsp/7g sugar • 1/2 tsp/4g salt • 4 tblsp/60ml olive oil • 290ml water (luke warm) • 1 onion finely chopped • 3 cloves of garlic finely chopped • 3tblsp/30ml olive oil • 1tblsp herb de provence • 1tblsp dried basil • freshly ground black pepper and sea salt

Adrienne M.Finnerty Best ever Pizza, Oil on canvas,

Adrienne M. Finnerty’s distinctive artwork is characterised by brilliant colours and inviting textures.

Her paintings are bright and exciting - inspired by travels through Africa, Asia, Brazil & India. She says “I love pizza.

I love the simplicity of it. My personal favourite is Margarita or one topped with pepperoni

and black olives. But as you see in the recipe, so many flavours can be added to make it exciting depending on your mood or your palate. Have fun experimenting with this wonderful recipe originally developed by my friend Grace Brennan a fabulous cook and glass artist too.”

Place flour, salt, sugar, and yeast in a bowl. Mix well. Make a well in the centre, add the olive and half the water. Mix together, adding more water as you mix, until you have a loose dough. Turn the dough out of the bowl onto a lightly floured surface, and knead with your hands for about ten minutes until the dough feels smooth and elastic to the touch. divide the dough into serving sizes

at this stage (approximately six, depending on your appetite), and place the dough balls on a floured surface, or onto a floured tray. Cover the tray with oiled cling film, and leave it somewhere nice and warm - While the dough is doing its thing, you can begin to work on the toppings.

Sweat onion, in a pan with olive oil. Add garlic. add two tins of chopped tomatoes, add Basil and Herb de Provence. Add plenty of freshly ground black pepper. Add a big dash of sea salt. Keep the temperature low and put a lid on the pan. Stir frequiently. The tomatoes will break down and the liquid should evaporate leaving you with a moreor-less smooth sauce. It may need a small spoon of sugar, Taste as you go, until you have a sauce you love. leave without the lid, to cool down.

Preheat your oven to 220c. use polenta on the work surface to roll out pizza dough, you can use flour if you don’t have polenta. Roll each dough ball until it is as thin as possible, for an Italian style pizza, or thicker for an American style pizza.

Line your baking sheets with baking paper, or flour them well. Place a pizza disc on each baking sheet. Top with a generous spread of your l tomato sauce. Then add your favourite toppings.

For a basic Margharita, top with discs of buffalo Mozzerella. You could also sprinkle with grated Gruyere or Cheddar cheese, and even goat’s cheese over the top to make a Quattro Formaggio pizza. Top with rocket leaves as it comes out of the oven. ham and pineapple for Hawaiian pizza, or throwing a few pepperoni discs on top. Cubes of chopped bacon, called pancetta, Then break an egg on top, just as it’s going into the oven.

Alternatively, add some tinned fish, like mussels, or smoked haddock, anchovies, olives and sprinkled with a great olive oil as it comes out of the oven.

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Quick Guide For Buyers Launch Party: Thursday the 10th of Sept 2105 @ 7pm - 9.30pm (wine, music and art) Viewings: 10th – 29th of September in Third Space Cafe & The Lighthouse Cinema, Smithfield, Dublin 7.

Note: The Lighthouse Cinema exhibition is open to patrons only.

For a private viewing, contact andy@scoopfoundation.com Auction Night: Wednesday the 30th of September 2015, 6.30pm - 8.30pm.

Bidding

Delivery Service

Bidding is by paddle only. Bidders must register for a bidding paddle prior to placing bids. All lots must be paid for in full prior to removal from the Third Space Venue, and must be removed by 9pm on auction night.

The auctioneer is authorised to execute bids on behalf of absentee bidders. Absentee bidders must have their bids lodged with The SCOOP Foundation by Tuesday the 29th of September. Such bids may be sent to artcookbook@gmail.com

Delivery by courier possible and will be charged to the buyer.

Any offer made after the auction must be made directly to the auctioneer and no other SCOOP staff member. All disputes in relation to sales after the auction itself shall be resolved by the auctioneer’s sole discretion

Phone Bidding All phone bidders must register their name, phone number and interested lot(s)

by Tuesday the 29th of September. Such requests must be sent to artcookbook@ gmail.com or forms can be filled out in the Third Space Venue itself. Forms can be found at www.artcookbook.ie

Payment

Parking There is ample parking beside the venue at Haymarket Square (you turn left off Queen St as you are heading towards the Quays).

This will be free after 7pm on the evening of the auction but it is a DCC Parking / Clamper zone so be careful to check their usual times (for example if coming for a viewing). There is also a Park Rite multi-story car park off Queen St too (about half way down).

Directions To The Venue Third Space is located towards the LUAS (Red Line) Station end of Smithfield Square, right beside the Haymarket parking area.

IF DRIVING, you enter the Haymarket car park from Queen St. Note; Queen St is a one way road heading towards the Quays. You arrive at Queen St by either following the road around the north of Smithfield Square (by the Cobblestone Pub) or from Manor St / Blackhall Place.

For a map and more detailed directions, please visit www.artcookbook.ie

All payments must be made by cash, guaranteed cheque, bank transfer, debit card or a major credit card. All cheques must be made out to The SCOOP Foundation.

Please note that all credit card transactions are subject to a 3% surcharge on the overall invoice total.

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Andy would like to thank each and every single artist for their talent and for their kind generosity, especially Kate Beagan and Petra Berntsson, who suggested the idea for the book in the first place; all of our awesome sponsors; plus my sister - Tanya Sweeney - for helping me write my Introduction, Shane Langan & Cheyenne Moore for the proof reading, Sophie Kenny & Dave Uda for allowing us to use their amazing kitchen to cook all the dishes for the photography in the book; Al Kennington and Mark Earley for taking the pics and to Al and Brian for the design of the book; plus Marc Bereen from Coppinger Row, John White for all his advice, Lee and Sean from Third Space for their support and for letting us use their unique venue for our events, and finally to our Chef Ciaran for cooking up a storm and for fine tuning all the recipes!

And thank YOU for supporting SCOOP and our endeavours to change the lives of kids who have been born into poverty…

Miller Brothers Stone strive to create a warm and inviting environment of elegance, character and sophistication through the fabrication of custom made natural stone products.

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