To serve: Basmati rice, cooked 1 red chilli, sliced (optional) 1 spring onion, sliced (optional)
Method Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil. Once hot, brush most of the marinade from the salmon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat. Meanwhile, steam or boil the broccoli until al dente. Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce and garnish with chilli slices and spring onion.4d
My peach baked Alaska from my @masterchefuk skills test! If you’d like the recipe for this one, I’ve added it to the link in my bio! I’ve included the recipe for the Genoise sponge too 🥰
Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil. Add the oats, stir well and simmer for 10 minutes. Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Decorate with basil leaves and drizzle with olive oil before serving.
I never tire of a bowl of steaming hot stew. It’s the attention to detail that makes this dish one of the world’s great classics. This is my version that I have developed over the years. It’s a meal in itself, but for a special celebration, try serving it buffet style with bowls of turnip mash, colcannon and maybe even some glazed parsnips and carrots and watch your guests’ faces light up!
SERVES 6–8
900g (2lb) boneless lamb neck or shoulder, trimmed and cut into cubes
900ml (1½ pints) lamb or chicken stock
50g (2oz) pearl barley, washed
225g (8oz) potatoes, cut into chunks
225g (8oz) carrots, thickly sliced
225g (8oz) leeks, well trimmed and
thickly sliced
225g (8oz) pearl onions, peeled
100g (4oz) rindless piece of smoked
bacon, diced
2 fresh thyme sprigs
sea salt and freshly ground
black pepper
chopped fresh flat-leaf parsley,
to garnish
turnip mash with crispy bacon and onion, to serve (optional)
colcannon, to serve
1 Place the boneless lamb pieces in a large heavy-based pan or flameproof casserole and pour over the stock. Bring to the boil, then skim off any scum from the surface and then stir in
the barley. Reduce the heat and simmer gently for 50 minutes, until slightly reduced and the lamb is almost tender.
2 Add the potatoes to the lamb with the carrots, leeks, pearl onions, smoked bacon and thyme and simmer for 30 minutes, until the lamb and vegetables are completely tender but still holding their shape. Season to taste with salt and pepper.
3 Put the stew straight onto the table and scatter over the parsley. Serve dishes of the turnip mash with crispy bacon and onion and colcannon alongside and allow everyone to help themselves.
Oatmeal, Cranberry and White Chocolate Cookies
This recipe was given to me by Mary Flahavan. I like it so much that we now make it up in batches and keep them in Kilner jars in our rooms for guests in case they’re feeling a bit peckish after a long journey but don’t want to ruin their dinner.
275g (10oz) Flahavan’s
Progress Oatlets
225g (8oz) butter, at room
temperature
150g (5oz) caster sugar
100g (4oz) plain flour, plus a little
extra for dusting
½ tsp baking soda
100g (4oz) dried cranberries,
roughly chopped
100g (4oz) white chocolate,
finely chopped
Preheat the oven to 200°C (400°F/gas mark 6). Line 2 baking sheets with parchment paper. Blend the oatlets in a food processor until quite fine. Add the butter, sugar, flour and baking soda and blend again until the dough just comes together.
Tip into a bowl and beat in the cranberries and white chocolate. Shape into 12 even-sized balls and arrange on the lined baking sheets well spaced apart, then squash them down with the palm of your hand to about a 4cm (1 ½in) thickness. Bake for 15–20 minutes, until they are a pale golden colour and soft to the touch. Remove from the oven and leave to cool and harden on the sheets for a minute, then transfer to a wire rack and leave to cool for a few minutes before tucking in with a nice cup of tea.
Seaweed Ice Cream with the brilliant @oritannenbaum and @gaptoothedheart • During their time at @ballymaloecookeryschool they’d love to explore the Irish coast and explore all that the sea has to offer and developed some truly delicious ice creams.Edited · 1d
These are perfect for Mother’s Day and amazing for kids lunchboxes or as healthy toddler snack AND they freeze really well.
For Mums on Mother’s Day, it is so lovely for your little one to bring you up one of these in bed, served with fresh cream and strawberry jam. Mine always included their little homemade card and flower from our garden. It’s so simple but to them and me, it meant everything 💛
All of the ingredients are from @dunnesstores and comment RECIPE and I’ll DM the ingredients straight to your inbox.
rachelallencooks Verified Happy Sunday! This Divine Rich Chocolate Cake recipe is from my 2nd cookbook, Rachel’s Favourite Food For Friends (published in 2005), that I come back to time & time again. This is a super quick to make and completely delicious cake that’s a bit brownie-like, a bit moussey-like, and can be made using ground almonds or flour, so super versatile. And, it keeps for ages, if you can keep it! I made 2 this morning, one for home and one for a friend’s (belated) birthday! Here’s the recipe below! Serves 6-8 A little soft butter, for greasing the tin 150g dark chocolate, chopped 125g butter 150g caster sugar 3 eggs, whisked to break up 50g ground almonds or plain flour
For the Chocolate Glaze: 110g dark chocolate , chopped 2 tbsp milk or cream 50g butter
Preheat the oven to 160’C/Fan 145. Butter the sides of a 20cm round cake tin (or spring form tin ) and line the bottom with grease proof or parchment paper. Place the chocolate, butter and sugar in a bowl sitting over a saucepan of simmering water, and melt. Stir until smooth then beat in the eggs and fold in the ground almonds or sifted flour. Feel free to add orange zest, vanilla, sea salt, cardamom, ginger etc! Pour the mixture into the cake tin and bake for 35-45 minutes until the centre feels just set in the centre, but it will still be gorgeously moist. Allow to cool in the tin . To make the chocolate glaze , melt all the ingredients together and stir until smooth, allow to cool a little until it has thickened slightly ( about 10 minutes) but do not place in the fridge as it will lose it’s glossy sheen . Take the cooled cake out of the tin and place on a plate or cake stand , and pour the glaze over the top , letting it drizzle down the sides. #baking#rachelallencooks#chocolatecake#glutenfree1d
We reopen today and are delighted to welcome guests back to Ballymaloe House Hotel, with a wonderful new addition at the heart of the house, a brand-new, purpose-built kitchen.
For over sixty years, we have cooked with the seasons, using produce grown in our gardens, on the farm, and from local producers and with a deep respect for the ingredients. Now, that philosophy is matched by a kitchen designed to the highest modern standards, created to support our team and the next generation of chefs.
Custom-designed by Trevor O’Sullivan Cork Bar & Catering Equipment Ltd and manufactured in Italy by Marrone Custom Cooking the new space brings chefs, pastry, prep, and wash-up together in one open, beautifully organised layout, built for calm creativity and seamless service.
“My team and I are very excited to reopen today and to begin cooking in our newly rebuilt kitchen,” says Executive Head Chef Dervilla O’Flynn. “After years of reimagining the space, we have created a calm, beautifully organised kitchen that supports both chefs and front of house. It is the heart of the house, and a real milestone for our team.”
We look forward to welcoming you back. Book your table or stay: ballymaloe.ie
Today, we’re celebrating the incredible women at Flahavan’s HQ who help drive our business forward every single day. Your passion, commitment and hard work shape who we are and the progress we continue to make.
Happy International Women’s Day and thank you for everything you do 🌟
dunnesstoresVerified
Foodaware 