Cookbook

For further information or interested in purchasing Cook with Stanley, lo-call Waterford Stanley on 1850 302 502. The Stanley cookbook costs €20 inlcuding postage and packaging.

The evocative,comforting atmosphere of kitchens built around a Stanley cooker is a central theme of this beautifully illustrated cookbook. In addition to the recipes, Eunice also provides some very interesting information on the history and background of ingredients and tips on using alternatives, to add interest and creativity to cooking.

Sample Recipe 

Monkfish and mussels poached in a thai broth

This broth is packed full of flavour and is perfect for steaming mussels. Cut the monkfish into 1-inch/2cm slices and refrigerate until needed. Check the mussels carefully, discarding any broken or open shells. Remove beards and wash well, drain. Heat the oil in a pan (large enough to hold the mussels and monkfish) and add the garlic, shallot, and chilli and fry for a minute or two, add the ginger and lemon grass and fry for another minute. Add the white wine and reduce by two thirds. Add the coconut milk, simmer for a minute or two then add the cream. Add the mussels and monkfish.

Cover the pan with the lid and simmer for a few minutes until the mussels are open the monkfish is opaque – about 3-4 minutes. Divide the monkfish and mussels between six warm bowls- I use pasta bowls. Divide the broth between the bowls and scatter the fresh coriander over each. Serve with a wedge of lime and some wild rice.

1w lbs/800g monkfish tails, carefully trimmed of skin and membrane.
3lbs/1.3kg mussels
2 tablespoons of sunflower oil
4 cloves of garlic crushed
1 shallot finely chopped
1 red chilli de-seeded and finely chopped
2 stalks of lemon grass finely chopped
1inch/2cm ginger finely grated
6fl oz/150ml dry white wine
14oz/400g of coconut milk
6fl oz/150ml cream
Handful of torn coriander leaves
1 lime divided into six wedges

serves 6

To see more sample recipes, please click here.