The Eunice Power Column

Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible.

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein.

These dishes would make a lovely alternative to the traditional Christmas fare, or they’re ideal for a special meal at any time through the colder months.

Seared duck breasts with balsamic vinegar, rosemary and shallot sauce

This is a perfect main course for a winter’s night. The duck can be sealed off beforehand and returned to the oven when you are ready, remembering to allow for 10 minutes for the duck to relax after cooking.

In my experience I have found that 6 largish duck breast will feed 8 people, as duck breasts are quite rich and meaty so a little goes a long way.

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Sweet potato and ginger mash – delicious with Duck

Serves 6-8

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Highbank fruit and nut tart

This tart gets its name from the wonderful Highbank Orchard Syrup, which is made just from their own organically grown apples by the Calder-Pott family in Co Kilkenny. The syrup has a lovely tartness which gives an edgy note to counteract the sweetness of the caramel.

But be warned, once you cut this tart you will not be able to keep away - I keep nibbling slivers each time I pass through the kitchen! If you can’t find this delicious syrup, you can replace it with golden syrup – with a little lemon juice added for tartness. I have used ground almonds in the pastry, giving the pastry a light crumbly finish

Makes one 24 cm (9 ½ inch) tart (serves 8)

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