They say everyone will experience 5 minutes of fame in their lives. Well I am proud to say that I have had no less than two 5 minutes of fame. Very recently Master’s Apprentice was repeated on RTE1, luckily it was prime time television and many more saw it second time around or at least I received lots more telephone calls, e.mails, calls to the Manor and chats on the street.
The programme – a reality/documentary following me as an apprentice wanting to open a cookery school. Celebrity Chef Catherine Fulvio takes me through the stages before setting me a challenge. The programme was shot two years ago between Donegal Town & Wicklow and for those who saw the programme I honestly did not recognise Derry Clarke. Nerves nearly got the better of me, however I survived to tell the tale and to open my own Cookery School. The Cookery School will reopen in September with courses to suit everyone. Look out for our stand at the Donegal Food Festival 27th – 29th August.
I have been asked for the recipes I used during the programme. Hope you try out my favourite – Welsh Rarebit on Brown Soda Bread.
I run Donegal Manor Restaurant with Chef Anthony Armstrong. Open Tuesday – Saturday 10.30 – 4pm. Open for private parties Friday & Saturday Evening 6pm – 9pm. Open Sunday Lunch 12 -4pm (Booking Essential) Closed Monday
Welsh Rarebit (Rabbit) Serves 4
Try It Tonight
Originally called Welsh Rabbit, several theories exist for this name but only one word can describe its taste – delicious.
25g (1 oz or 2 tablespoons) butter
25g (1 oz or 1/4 cup of plain flour)
300ml (1/2 pint) of milk
a pinch of paprika
1tsp Worcestershire Sauce
Pinch of Salt and a pinch of white pepper
75grms Cheddar Cheese (grated)
1 Egg
Method
- Gently melt the butter in a non-stick saucepan
- Add the flour, salt, and white pepper
- Stir, over gentle heat, with a wooden spoon for a few minutes to let the flour cook If you don’t cook it long enough at this stage, the sauce will taste floury.
- Take off the heat
- Add a little milk to the flour and butter mix (roux ) and stir well. Only when it is thoroughly mixed do you add a little more milk. Continue, little by little, until you have a thickish creamy sauce. I find a small whisk will make a very smooth sauce.
- Add the paprika, Worcestershire sauce, cheese and taste before seasoning.
- For a richer sauce or to add nutrients, add a little hot sauce to a raw egg yolk in a cup, mix really well, and then reintroduce into the main sauce.
- Pour on Brown Toast or Homemade Brown Soda Bread.
- Place under a hot grill as this will set the surface and make a glossy finish, if you prefer a brown finish leave it under the hot grill for a little longer.
- Serve with grilled peppered tomatoes. Delicious served as a snack, starter or as a main meal when accompanied with a salad.
Variation
Replace cheddar with any blue cheese, careful with the seasoning later on in the recipe.
Buck Rarebit
Poach an egg per serving, place between bread and sauce. finish as above.
Sians Plan 