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Odlums wholemeal rye bread recipe

odlums rye with avo

Jan 5

Try our wholemeal rye bread topped with avocado and tomatoes for a healthy lunch option or tasty weekend brunch

What you need:

  • 500g/1lb 2oz Odlums Wholemeal Rye Flour
  • 500ml/ 17fl oz Warm Water
  • 1 tbsp Black Treacle
  • 1 x 7g sachet Instant Dried Yeast
  • ½ tsp Salt

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Grease and base line a 900g/2lb loaf tin with baking parchment.
  2. In a jug, add treacle to the warm water and stir.
  3. Place rye flour in a bowl, make a well in the centre, add the yeast and pour on half of the liquid, gently add the flour from the edges of the well and rest for 15 mins.
  4. Add the remaining liquid and salt, mix well with a spoon to combine the ingredients. The mix will be quite thick, add more water if necessary to achieve a soft sticky dough.
  5. Transfer to the prepared tin, smooth the top with the back of a spoon dipped in water. Leave it, covered with a damp tea towel or cling film for approximately 1 hour, or until the dough has risen to the top of the tin.
  6. Bake for about 35-45 minutes until golden brown and the bread sounds hollow, when tapped underneath.
  7. Turn out onto a wire tray to cool. Enjoy!
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Glenisk – Introducing new GO Shots

Introducing new GO Shots – delicious protein yogurt in convenient, on-the-go tubes! Available in two tasty flavours – Strawberry and Banana Caramel – each 80g tube is high in protein, high in Vitamin D, low fat, 100% natural and packed with flavour. 
GO Shots are available now in multipack 5x80g in selected Dunnes Stores and independent retailers. 
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Gratin of haddock with Imokilly cheddar and mustard by Rachel Allen

fish-gratin_0

Serves six.

You will need:

6 x 175g (6oz) pieces of haddock

Salt and freshly ground black pepper

225g (8oz) Irish mature Cheddar cheese, grated

1 tablespoon Dijon mustard

4 tablespoons cream

Ovenproof dish 8½ x 10 in (21.5 x 25.5cm)

Pre-heat the oven to 180°C, 350°F, Gas 4.

First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.

The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.

To cook, place in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under a hot grill for just a few moments to colour the cheese.

Fish Pie Recipes:

http://www.rachelallen.com/post/gratin-haddock-imokilly-cheddar-and-mustard

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Michael Clifford’s Gourmet Lamb Stew

 

Clifford's Gourmet Lamb Stew

 This is adapted from a recipe from Cork chef Michael Clifford.

Serves 4-6

Ingredients

  • 1kg shoulder of lamb well trimmed and diced (keep the bones)
  • 2 carrots, chopped
  • 1 onion, chopped
  • 2 small white turnips, chopped
  • 4 potatoes, chopped
  • 2 sticks celery, chopped
  • 1 leek, finely sliced
  • Salt and black pepper
  • 50g approx. green cabbage, finely shredded125ml
  • 250ml cream
  • Dash of Worcester sauce
  • Chopped parsley

To Cook

Place the lamb in a large pot. Cover with cold water and bring to the boil.  Drain and rinse the lamb, place in a clean pot. Add the bones to the pot. cover with approx. 1 litre  water.  Add the vegetables, except the cabbage. Season.

Cover the pot and cook gently for approx. one hour, or until the meat is tender. Then remove the bones from the pot.

To finish the sauce, remove about 250ml of the liquid and vegetables from the pot. Process this with the cream and return to the pot with the finely shredded cabbage. Add the Worcester sauce. Simmer for 5-10 minutes, until the cabbage is heated through. Check the seasoning. Add the parsley and serve in deep plates.