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250ml - whipped cream. 15g - icing sugar. ¼ tsp. - Goodall's peppermint essence. Candy Canes* (smashed). Peppermint Ang
Magical Christmas

Magical Recipes to Make your Christmas Special

Christmas... a time of Magic We love Christmas and all of it’s wonderful traditions at Goodall’s. From the heady scents of spices back in November when the Christmas baking starts to the last dollop of brandy butter. Somebody once said, “life is too short to stuff a mushroom” and we believe in keeping things as relaxed and simple as possible, while still keeping that warm special feeling only Christmas brings. We have put together the best of our recipes and went through a lot of testing to make sure they were as straightforward as possible. Many can be done in advance, so that the day is spent enjoying yourself with family around the table and not hovering over the cooker. We are on hand at facebook.com/goodallsireland if you have any questions. We hope you have a great Christmas. Margaret and the Goodall’s team.

Goodalls... is all Good!

SERVES PREP PEOPLE MINS

12

20

COOK MINS

20

Peppermint Angel Food Cakes 5 - egg whites ½ tsp. - cream of tartar 1tsp. - Goodall’s vanilla essence ¼tsp. - Goodall’s almond essence 125g - caster sugar 75g - flour ¼ tsp. - salt •



• •



For the icing 250ml - whipped cream 15g - icing sugar ¼ tsp. - Goodall’s peppermint essence Candy Canes* (smashed)

 reheat oven to 1800C. Whisk the egg whites until they are foamy and add the cream of P tartar, almond and vanilla essences. Whisk until stiff peaks form. Then whisk in the sugar one spoonful at a time. Add in the sieved flour one spoonful at a time with a metal spoon so you don’t lose all of the air in the egg whites. Spoon the mixture into cupcake cases in a bun tray. Making sure you fill to the top of the case. The mixture will look just like meringue at this stage. Bake in the oven for 15-20 minutes. Cool thoroughly before decorating.  hip the cream, sugar and peppermint essence together until they are firm enough to stay W on top of the cakes. Cover the tops of the cakes. In a sandwich bag, smash some candy canes with a rolling pin until you get small pieces. Not too small as you need texture. Sprinkle over the cream topping and serve.

* Thanks to Pandorabell.ie for the candy canes

These cakes can be prepared in advance and iced just before serving.

SERVES PREP PEOPLE MINS

10

40

COOK MINS

60

It isn’t Christmas without a Christmas cake but these days, peoples’ tastes are changing and a lighter, easier and quicker cake recipe seems to be becoming more popular every year. Try this quick and easy recipe for something a bit lighter and easier to digest over the holiday period. It can also be cooked much closer to Christmas so for all of us ‘Last minute Lizzies and Liam’s’ it is ideal.

Mixed Spice has a sweet flavour and is a blend of all of your favourite spices. It’s delicious aroma is a bouquet of cinnamon, cloves and ginger.

Easy Light Christmas Cake 375g - raisins or your preferred choice of dried mixed fruit

150ml - dark rum (I used Sea Dog) 175g butter - softened plus extra to grease 175g - golden caster sugar 3 - medium eggs, beaten









150g - ground almonds 175g - self-raising flour 1 - orange zest ½ tsp. - Goodall’s Mixed spice ½ tsp. - Goodall’s Cinnamon ¼ tsp. - Goodall’s Nutmeg

 Preheat oven to 170°C (150°C fan) mark 3. Grease and line a 20.5cm (8in) loose-based cake tin with greaseproof paper. Soak the dried fruits in a bowl with the rum and set aside.  175g (6oz) butter into a bowl. Using an electric beater, beat in sugar, one large Put spoonful at a time, until light and fluffy. Next, beat in the eggs, a little at a time, then add the ground almonds and mix well. Stir in the soaked raisins. If the mixture looks curdled, leave for 5min to allow the almonds to swell, and then stir again.  Fold in the flour, mixed spice and orange zest with a large metal spoon. Spoon the mixture into the prepared tin and smooth the top. Bake for 50min-1hr or until a metal skewer inserted into the middle comes out clean. Leave cake to cool in the tin for 10min, then turn out onto a wire rack to cool completely. Carefully turn cake upside down, put on a serving plate and remove greaseproof paper.

Feeding the Cake: depending on how early you make this cake you might need to “feed” it with some alcohol to keep it moist. With a skewer, add some very small holes to the surface of the cake and gently pour in some rum or brandy until it soaks in. Wrap the cake carefully in greaseproof paper and keep in a tin until you are ready to decorate.

Decorating the Cake: A simple layer of white fondant icing with a pretty ribbon will always look well and is one of the easiest options. If your Christmas is not complete without Marzipan, remember to cover the cake with some warmed Apricot Jam in order to ensure that the Marzipan stays on properly.

MAKES PREP COOKIES MINS

72

20

COOK MINS

8

Stained Glass Cookie 180g - sugar 200g - butter 2 - eggs 2 tblsp - milk 1tsp. - Goodall’s vanilla extract

400g - plain flour 2½ tsp. - baking powder ½ tsp. - salt 1 bag - assorted coloured boiled sweets (crushed up)

Early in the day or the day before: • In a large bowl cream the butter and the sugar together. Add the eggs, extract, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With your hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours. ----------------------------------------------------------------------------------------------------------•





P  reheat oven to 2000C. Lightly grease cookie sheets. Roll half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll the dough paper thin. For softer cookies, roll them a little bit thicker. With a floured cookie cutter, cut into star shapes. You can reroll the trimmings over and over and re-cut. Make sure you put enough flour under them before you roll them out so that they don’t stick to the work surface. U  sing a small round cutter (or even a bottle top) cut a hole in the middle of the cookie. Add the crushed up boiled sweet. Alternating the colours will give a nice variety. P  lace cookies 3cm apart on a floured baking tray. Bake for 5-8 minutes or until very light brown. With a spatula, remove cookies and place onto racks; leave to cool completely or the sweets will stick to the baking tray. Makes about 6 dozen cookies.

Make little holes in the top of the cookies when just out of the oven and once cooled thread them with string to hang as decorations.

NO. OF PREP STAND PIES MINS HRS

36

30

24

Sweet Mincemeat

1.5kg - dried fruit (sultanas, currants

100g dark muscovado sugar 1 rounded tsp. - Goodall’s ground Cinnamon 500g Bramley apples, peeled, cored 2 rounded tsp. - Goodall’s ground Mixed spice and chopped fairly small A Pinch - Goodall’s Ground Nutmeg 2x250g boxes shredded suet (replace 1 - orange for zest with 250g - melted butter if you prefer) 1 - large, juicy lemon 100g whole blanched almonds 250g - mixed peel coarsely chopped 125ml - dark rum (or 1 tbsp. Goodall’s rum essence) 350g natural demerara sugar 175ml brandy and raisins)





• •



Wash the dried fruit thoroughly in a colander under the cold tap (you may find it easier to do this in batches) - whatever it says on the packet. Tip the fruit on to clean tea towels and dry by patting in the cloths. P  ut the dried fruit in a very large bowl with the apples, suet, almonds, sugars and spices. Grate the zest of the lemon and orange into the bowl, and then squeeze in the juice of the lemon. Tip in the peel and the alcohol. M  ix all the ingredients thoroughly - it’s easiest to do this with your hands. C  over and leave to stand for 24 hours, asking the family to stop and give it a good stir with a spoon when they pass by. P  ack the mincemeat into sterilised or dishwasher-clean jars and top with greaseproof paper jam covers. Seal the jars tightly and store in a cool place.

The mincemeat will last from one year to the next, but is best used within 6 months.

MAKES PREP COOK PIES MINS MINS

12

10

20

Gluten Free Mince Pies 375g - gluten-free and wheat-free flour with xanthan gum OR 200g - chickpea (gram) flour with 175g rice flour

150g - butter cubed 8-10 tbsp. cold water 1 - egg beaten 1 - jar of mince meat (see our recipe)



To make the pastry, mix the flour and sieve into the bowl of a food processor.



Add the butter and blend until it is forms crumbs.



Add the cold water and mix to a dough and blend until it forms a ball.



Remove from the processor and chill for 30 minutes.



Preheat the oven to 1800C/350F/Gas 4. Grease and flour your mince pie tins.





• •



 emove the pastry from the fridge and roll out to a thickness of about 5mm. Cut the pastry R in two groups of circles. The first, with a cutter slightly larger than the size of each pie for the base and the second the same diameter as the pies for the lid (the artistic among you might decide to cut some star shapes for the lids instead).  ine the mince pie tins with the larger circles, pushing the pastry up the edges and then L spoon some mincemeat into each pie. Brush the edges of the smaller circles with the beaten egg, flip them over and press onto the top of each pie. Brush the pastry lids with the beaten egg so that they brown nicely in the oven. Bake for around 20 minutes or until the pies are lightly browned and the pastry cooked.  emove from oven and sprinkle with sugar if desired. Cool slightly before carefully lifting R them out of the tins (running a sharp knife round edges helps loosen them) and cool on a rack.  hen cold, store in airtight tin. Delicious served slightly warm with a dollop of brandy W cream.

SERVES PREP PEOPLE MINS

6

COOK MINS

15

40

Creamy Parsnip and Apple Soup 25g - butter 1 - tbsp. sunflower oil 2 - medium onions, chopped 600g - parsnips, cut into 2cm pieces 1 - tsp. Goodall’s Garlic Paste (or chopped garlic) •





600g - cooking apples : peeled, quartered and cut into chunks

1 litre - veg or chicken stock 150ml - milk Sea salt - flaked Goodall’s black pepper freshly ground

Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened. Add the garlic and apples and cook for a further two minutes, stirring regularly.  Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper. Blend the mixture in a food processor until smooth.  in the milk, adding a little extra if required. Season to taste with salt and freshly Stir ground black pepper.

When you don’t have your favourite ingredients to hand, this range of pastes will ensure that you always have a core range of cooking ingredients in a convenient format.

SERVES PREP PEOPLE MINS

6

COOK MINS

10

40

Caramelised Onion & Goats Cheese Tarte Tatin 1.2kg - red onions 25g - butter 1 tsp - caster sugar 2 tsp - Goodall’s Thyme •



• •



1 tbsp - balsamic vinegar Salt and pepper to taste 1 roll of ready-made puff pastry 150-200g - crumbly goats cheese

Begin by preparing the onions, which should have skins removed and be cut in half from root to stem. Then place a frying pan with the butter over a medium heat and as soon as the butter begins to sizzle, quickly add in the thyme and sugar and arrange the onions with their cut side down. Add salt and pepper to the top of the onions and sprinkle the vinegar over them also. Now turn the heat down on the pan and leave them simmer for 10mins. After the 10mins cover with foil and place in an oven preheated to 1800C for 40-50 mins. Once the onions are cooked you can cut out your pastry circle, (the pastry circle should be the size of the pan you are working with) and place over the onions. Take care to tuck in the edges around the onions like a blanket. Place the tarte back in the oven for approx 20-25 minutes or until golden brown. Leave to cool for 5 minutes and then turn out onto a plate. Scatter some Goats cheese over the top, portion and serve.

 If preparing the day before, gently warm the tart in the oven and wait until just before serving to scatter the goats cheese on top.

SERVES PREP PEOPLE MINS

6

10

COOK MINS

40

Cauliflower Cheese & Lemon Pepper •

1 - cauliflower head 250g - strong mature cheddar cheese 1tsp. - Goodall’s Lemon Pepper Rub





SERVES PREP PEOPLE MINS

6

10

 ut the cauliflower into pieces and boil for C approx 20 mins until tender. Remove from the saucepan and drain.  lace in an oven-proof dish and smother in P the grated cheese and finish off by sprinkling the Lemon Pepper over the top. ake in a preheated 1800C oven for 20 B minutes or until nice and caramelised on top.

COOK MINS

10

Brussels Sprouts with Pancetta 1kg - brussel sprouts



stalk & outer leaves removed

100g - thinly sliced pancetta



(or streaky bacon), cut into 2cm strips

4 tbsp. - hot goose fat (approx) 1 tsp. - Goodall’s garlic paste ½ tsp. - Goodall’s dried sage



 Blanch the Brussels sprouts in a pan of boiling salted water for 3 mins.  Drain and tip into a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve.  Heat a pan and add the goose fat, garlic and sage. Sauté the pancetta in the hot goose fat until crisp. Toss in the sprouts and stir-fry for 2-3 mins or until lightly charred.

SERVES PREP PEOPLE MINS

6

20

COOK MINS

45 20 - baby potatoes (approx) 2tblsp - melted butter A generous pinch of sea salt 2tsp. - Goodall’s mixed herbs

Hasselback Potatoes

This is a special twist on the classic roastie. I buy the salad potatoes pre washed and never peel them - partly because it saves time but also as this gives the potatoes their unique crunchiness.  • •





Cut slices about 3mm in thickness across the potato, but keep potatoes attached at the bottom. If that sounds a bit too much, here is a quick trick: place the potatoes on a wooden spoon and slice down: the dip in the spoon will prevent you from slicing all the way through.  When finished, place all the potatoes sliced side up in a roasting tray and brush with the melted butter. Sprinkle with coarse sea salt. Then sprinkle the herbs over the top. Roast at 200°C/400°F/Gas Mark 6 for approximately 45 minutes or until the slices of the potatoes fan out and turn golden brown.

SERVES PREP PEOPLE MINS

6

20

COOK MINS

15

3 - tbsp. of olive oil • 20g butter 1 - red onion finely diced 1 - tsp. Goodall’s dried rosemary 1 - tsp. Goodall’s dried thyme 1 - tsp. Goodall’s dried parsley 1 - lemon 1 - tsp. Goodall’s sage or a handful of fresh sage 300g breadcrumbs - Gluten free works well

Light Lemon & Herb Stuffing •



 eat the butter and oil in a frying pan and add the finely diced onion, rosemary, thyme H and parsley. On a very low heat gently simmer for about 10-15 minutes. Be sure they don’t burn as this will lead to a bitter taste in your stuffing. When the onions are soft and translucent, add the juice of one lemon to the mix. Add the sage to the breadcrumbs. Then add the breadcrumb mixture to pan and mix well. If the mix is still a little too dry then I usually add a little more oil. Add some salt and pepper to taste at this stage. I like to cook the stuffing in the oven separate to the bird so it is light and crispy. It needs about 15 mins at 1800C

SERVES PREP PEOPLE MINS

2-4

10

COOK MINS

90

Easy Crispy Roast Duck 1- whole duck : 2 - 2.2Kg •







Salt and pepper to taste

 Pierce the skin of the duck all over with a skewer. Place on a rack in the kitchen sink, and pour over 2 full kettles of boiling water. Pat it dry with kitchen towel and leave it to dry on a plate in the fridge for an hour. You do this to release the subcutaneous fat layer under the skin to give crispy, not fatty, duck.  Preheat the oven to 2000C, 1800C fan, 400F, gas 6. Place the duck on a rack or trivet over a deep roasting tin, as it will release around 300g (10oz) fat into the tin.  Add plenty of sea salt and roast for 90 minutes. Strain off the fat and keep it for the best roast potatoes ever.  Don’t try to carve a duck; joint it. Firstly, remove the legs just as you would a chicken, then take the whole breasts off the bone (this will make the duck go much further). Ease your knife along the breast bone then slice the breast. This will give four good servings of tender meat without any fattiness.

A whole duck is ideal if you are planning a smaller Christmas, yet still want the ceremony of presenting a freshly cooked bird to the table.

SERVES PREP PEOPLE MINS



VARIES

30

COOK MINS SEE CHART



Christmas Turkey Firstly, if you are working to a budget and are trying to keep an eye on the pennies you can absolutely use a frozen Turkey from the Supermarket. Just be very sure to have thawed the bird thoroughly. Always give it over 24 hours and leave it to thaw in the fridge, preferably on the bottom shelf to avoid any drips contaminating other food. Allow at least 24 hours defrosting for every 4-5lbs (1.8-2.2kg) of weight. Also never wash the bird’s insides; this causes more bacteria to be splashed around the kitchen, whereas any bacteria in the bird will be killed with thorough cooking. The most important things to keep in mind when cooking a turkey is to keep it as moist as possible and add as much flavour as you can, as in many ways it is not the most exciting of meats. I use dried herbs such as thyme, rosemary, sage and parsley and add to butter and mash it together. Then I lift the skin of the turkey and push the butter mixture up and around the breast of the bird and massage it in. I place at least three lemons halved in the cavity of the turkey with more herbs and maybe a bay leaf. I cover the bird with tinfoil until there are only 45 minutes of cooking time left. I also put a half a bottle of white wine and some added water in the base of the cooking tray which will give the turkey a fruity flavour and keep even more moisture in. All of these flavours will also give you the base for the most amazing gravy later. For a 12-14lb Turkey the recipe for cooking the Turkey to keep it moist is as follows.

Massage paste 300g - butter Salt and pepper to taste

1 tsp. - Goodall’s dried thyme 1 tsp. - Goodall’s dried rosemary 1 tsp. - Goodall’s dried parsley

Mix up all the above ingredients in a bowl. Lift the skin of the turkey around the cavity and gently ease it off the bird. Lift it enough so that you can fit your hand and the mixture between the skin and the meat of the breast. Push half the mixture into each side and gently massage it around. Any remaining mixture, that won’t fit, just rub it all over the outside of the bird.

For inside the turkey cavity 3 - lemons halved 8-10 sprigs - fresh thyme

2 - rosemary stalks Parsley 2-3 - bayleaves

Cut these up and place in the cavity of the bird - make sure to remove the giblets if there are any- especially if they are in a plastic bag inside the bird. In the Baking Tray with the Turkey Half a bottle of white wine and about 200ml of water Just add this to the base of the Turkey pan before you put it in the oven. It will keep it nice and moist and add a lovely flavour to both the meat and the gravy afterwards. Cover the turkey with foil until about 45 minutes from the end of cooking, then remove the foil, so that the skin will crisp up nicely.

Cooking times for turkeys in a preheated oven - 180ºC/ 350ºF /Gas Mark 4 Weight 4kg 4.5kg 5kg 5.5kg 6kg 6.5kg 7kg

Unstuffed Stuffed Weight 7.5kg 3hrs 20mins 3hrs 50mins 8kg 3hrs 30mins 4hrs 5mins 8.5kg 3hrs 40mins 4hrs 20mins 9kg 3hrs 50 mins 4hrs 40mins 9.5kg 4 hrs 4hrs 55mins 10kg 4 hrs 10 mins 5hrs 10mins 4 hrs 20 mins 5hrs 25mins

Unstuffed 4hrs 30mins 4hrs 40mins 4hrs 45mins 4hrs 55mins 5hrs 5mins 5hrs 15mins

Stuffed 5hrs 40mins 5hrs 55mins 6hrs 10mins 6hrs 25mins 6hrs 40mins 6hrs 55mins

Information courtesy of www.safefoodonline.com – the national food safety agency.

Remember to use dried herbs at the start of your cooking time so they have a chance to release more flavour.

SERVES PREP PEOPLE MINS

6

COOK HRS

15

3

Glazed Ham with Cloves

This is the dish which will make your house smell like Christmas. In the midst of all of the rushing around on Christmas Eve it makes a simple but special supper served with fresh brown bread and chutney. On Christmas day, to free up oven space, slice it, drizzle with a couple of drops of white wine to stop it drying out and gently warm it in the oven before the main event. 2kg - Ham fillet 1 - onion peeled 2 - Goodall’s bay leaves •





• •



1 handful - Goodall’s whole cloves 2 tbsp - wholegrain mustard 100g - soft brown sugar

F irstly, you need to soak your ham for at least 5 or 6 hours or overnight preferably. You can empty out the water a few times and replenish it. When I come to cook the ham I bring it to the boil and pour off all the water before filling up the saucepan with more water again, only then do I add the bay leaves and the onion with a few cloves stuck into it. Once it’s boiling let it simmer for close to two hours. Leave to cool in the pan of water as it will keep the ham succulent. O  nce cooked, you can then take the top layer of fat off with a knife but leave a thin layer on the top of the ham. Then it’s time to create the diamond effect, by scoring the remaining fat. Use your knife to score several lines going in one direction and then go back across the ham scoring more lines in the opposite direction. Place a clove at each corner of the diamonds created. M  ix the mustard and sugar to form a thick paste and smear it all over the diamond design. P  ut it in a hot oven at around 2200C for about 25/30 mins. You can baste it with some of the topping which may run off the meat during its cooking time. Ideally, you want the joint of meat to look lovely and brown and caramelised. R  emove and leave to cool.

SERVES PREP PEOPLE MINS

6

15

COOK MINS

20

Turkey Green Thai Curry 2 tbsp - sunflower oil 2 tbsp - Goodall’s Thai Green curry rub 1 tsp. - Goodall’s garlic paste or fresh garlic 1 tsp. - Goodall’s ginger paste or fresh ginger 4 - spring onions finely sliced lengthwise 1 - red pepper finely sliced •

500g - turkey (leftovers are perfect) 400ml - can coconut milk ½ tsp. - fish sauce (Soy sauce can substitute) ½ - lime juice Rice & fresh coriander to serve

Combine the Green Curry Rub with the garlic and ginger in the frying pan with a little oil and gently heat through for a minute or two.



Add the coconut milk and mix until it becomes a sauce.



Add some of the spring onions and sliced red pepper. Bring to the boil.



Add the turkey to the boiling sauce and simmer for 2-3 minutes.



 dd the fish sauce and lime juice to taste. Finish with any remaining red pepper or spring A onions and serve with fluffy rice and a small handful of fresh coriander to garnish.

After the rich food on Christmas day, I often have a hankering for a different flavour. This Thai Curry is quick to put together and is so different to the Christmas day turkey you will not feel like you are making do with left overs! This dish is very versatile and can be made into a soup by adding more coconut milk or add noodles for a more filling meal.

SERVES PREP PEOPLE MINS

6

CHILL MINS

20

40

Mini Raspberry & Chocolate Trifles 1 - pack raspberry jelly 1 - punnet fresh raspberries 1 - small bar of dark chocolate 250ml - single cream •





1tsp. - Goodall’s vanilla extract 1 - small packet of sponge fingers 30ml - Creme De Cassis (optional)

Make the jelly as per the pack instructions. In individual glasses or pots place a layer of fresh raspberries and pour the jelly mixture over it. Place in the fridge and leave to firm up. Once firm remove the pots from the fridge. Soak your sponge fingers in a little diluted crème de cassis and layer on top of the jelly. Then add a layer of fresh raspberries.  Whisk the cream and vanilla together until it forms soft peaks and add a layer. Scraping the underside of the chocolate bar with a butter knife will give you chocolate shavings. Add a layer. Depending on the size of your glass or pot keep layering until you reach the top. Finishing with a layer of cream and decorating with fresh raspberries and some chocolate shavings.

This recipe also works well with tinned mandarins and orange jellly.

SERVES PREP PEOPLE MINS

6

20

CHILL HRS

1-2

Chocolate and Orange Mousse 120ml - double cream 120g - dark chocolate broken into small pieces 1 tsp. - Goodall’s orange essence •



• •



1 tbsp. - Grand Marnier (grated orange zest for an alcohol free version) 2 - eggs

In a saucepan bring the cream to a boil, turn off the heat and add the chocolate and orange essence. Keep stirring until the chocolate has melted into the cream. Add the Grand Marnier or orange zest. Separate the eggs and add the egg yolks to the mixture and whisk together thoroughly. In a separate bowl, whisk the egg whites until stiff. Start by folding in a quarter of the whisked egg whites into the chocolate mixture using a metal spoon. Now gently fold in the remainder trying not to knock out any of the air. Spoon the mousse mixture into little pots or cups and leave in the fridge to set for 1-2 hours. This should serve between 4 to 6 depending on how big you want to make the portion sizes.

Our newest addition to our selection of flavours, this orange essence will make so many of your recipes come to life.

Here’s to the feast of an Irish Christmas. The big feeds and little treats. The traditional recipes that have been handed down and the ones with your own special twist. The mixed spice aroma of a sticky Christmas pudding. A biscuit tin

filled with plump mince pies.

Leftover turkey turned into a comforting curry. Gingerbread cookies Irish coffees dusted

spiced plums, with nutmeg.

Yes, here’s to christmas and all the warm, fuzzy feelings it brings.

Make it your own... www.goodalls.ie