Cook For You Catering

Cook For You Catering We cater for your special event.

10/12/2023

Dear friends
I am taking a year's break from active catering as I pursue a new venture (combined with catering) I am sorry to disappoint those who have contacted me about parties. I will post here when I am back. Enjoy Christmas , Emma x

03/11/2023
Yum !
04/10/2023

Yum !

Love the simple combination of salad leaves, toasted walnuts, Pear and our creamy Cashel Blue Irish Farmhouse Cheese. For a generous lunch salad for 2 I use a Pear per person a big handful of walnuts and 125g of Cashel Blue. Serve with a simple olive oil and our local cider vinegar from vinaigrette with a drizzle of honey.

03/10/2023

Well I never..seaweeds popularity in Wales

The Sicín Sásta was marinaded in freshly grated ginger, garlic and buttermilk for 6 hours. Strained and placed on a tin ...
04/02/2022

The Sicín Sásta was marinaded in freshly grated ginger, garlic and buttermilk for 6 hours. Strained and placed on a tin and baked in the oven.
The Butter Chicken I have been dying to try and with all the spices to hand, and half a bag of the daughters spinach from Cork thrown in at the end with some fresh chicken stock to runny the sauce a little , we enjoyed a delicious dish with Naan Bread and rice.

I've noticed this newish business in the poultry section in Tesco for the last year. Always pick them up when I see the...
04/02/2022

I've noticed this newish business in the poultry section in Tesco for the last year. Always pick them up when I see them. They tick all the boxes for me...Compostable tray, free range (not these thighs) but the meat itself is firm not flabby so you know the chicken was raised slowly. Look forward to seeing the business expand.

It's been 8 months since I last posted on this page. The country is opening up now little by little and with the New Yea...
08/12/2021

It's been 8 months since I last posted on this page. The country is opening up now little by little and with the New Year dawning it's time to get out there again.
I have been looking at my bunches of parsley in the veg patch slowly drooping and descending into despair with nobody using then and so before the Winter proper turns them into green slimey plants I picked a huge bunch this morning. What to make, Parsley Pesto. I can honestly say, to me, this recipe is every bit as good as the classic basil and pine nut recipe

PARSLEY PESTO
2 cups parsley
1 cup walnuts
1/2 cup grana padano cheese
3 garlic cloves
I/2 tsp salt
1/2 cup extra virgin olive oil

Simply whizz all but the cheese in a food processor until the desired consistency,add grated cheese at end. Enjoy.

Happy Halloween to you one and all 🍾🍷
31/10/2021

Happy Halloween to you one and all 🍾🍷

This is defo a tart I shall put on my menu when back to work...Butternut, Gruyėre and Kale Tart..
07/04/2021

This is defo a tart I shall put on my menu when back to work...
Butternut, Gruyėre and Kale Tart..

28/01/2021

Delicous mussels today. Thanks Mr.Atlantis 🐳🐟🐠

19/10/2020

My butternut squash,carrot,ginger,garlic,onion and homemade chicken stock soup 🍁 of cream at the end 😊

29/09/2020

Dying to try this in the morning...will I be safe ??
Raw milk advocates argue that it's a complete, natural food containing more amino acids, antimicrobials, vitamins, minerals and fatty acids than pasteurized milk. They claim also that it's a better choice for those with lactose intolerance, asthms, autoimmune and allergic conditions. #

23/07/2020
23/07/2020
22/07/2020

Welcome to my new page, stay tuned for updates and tasty pictures.

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Derrinclare
Birr
R42F386

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+353868717237

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Dear friends I am taking a year's break from active catering as I pursue a new venture (combined with catering) I am sorry to disappoint those who have contacted me about parties. I will post here when I am back. Enjoy Christmas , Emma x

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Who are Cook for You?

Emma grew up on a farm in County Offaly and cooked side by side with her mother. Emma’s parents were a gregarious couple and it was common place to have friends over for dinner at weekends which would prompt a search for new recipes to try. Summer’s saw an influx of foreign students and Emma , being the eldest, was given the daily job as ‘chef’s assistant’ to her mother.

Her parents, to add value to the pigs they farmed, started producing dry-cured bacon and making sausages in the old back kitchen of their house. Emma and her siblings were encouraged to take part in the complete process, from the mixing of the salt and sugars for the brine, to vacuum-packing the finished product. So you can say that food production was a daily aspect of Emma’s life.

After secondary school and three months as a student nurse, Emma decided that hospital wards were not her calling and enrolled in a three month Cordon bleu course in Dalkey, Co. Dublin. This opened up a couple of years gaining experience in restaurants in Kinsale,Ballykeneely and onto Greece and America with snippets of culinary experience while interrailing in Europe and visiting cousins in South Africa.

In the early nineties Emma’s love affair with Tipperary began and she found herself travelling from her horticultural course in Louth to a farm near Fethard which happened to have both a very nice walled garden and an even nicer farmer. Herbs grew very well within the walls of the garden and before long Emma was selling pots of herbs in the Fethard country market. The course finished and Emma decided to stay in Tipperary and marry the farmer. A job in a restaurant in Fethard continued Emma’s culinary path until the first of her four children was born.