Author: Padraic Guilfoyle

Alcohol is a toxic, addictive drug that can be very damaging to health. Alcohol products, mainly beer, spirits and wine can be marketed without reference to alcohol in the advertising. Alcohol is consumed without restraint or regard for its health consequences.
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Sticky Beef Skewers with Satay Sauce & Pickled Cucumber by Neven Maguire from RTE Today

Sticky Beef Skewers with Satay Sauce & Pickled Cucumber by Neven Maguire

Recipe, Method & Chef’s Top Tip below 👇

For all of the Today Show recipes and hundreds more please visit RTE.ie/Food

Serves 4

Ingredients

4 Quality Assured Irish Angus Striploin Steaks

14 bamboo skewers

Rocket leaves, to serve

Marinade

3 garlic cloves, crushed

2 tsp Cajun spice

2 tbsp honey

4 tbsp Soy & Ginger Sauce

Zest ½ lemon

1 tsp thyme leaves

Satay Sauce

400g coconut milk

100g crunchy peanut butter

2 tbsp Soy & Ginger Sauce

2 tbsp Sweet Chilli Sauce

1 tsp muscovado sugar

Juice 1 lime

Pickled Cucumber

4 tbsp rice vinegar

2 tbsp caster sugar

½ cucumber, peeled, seeded, thinly sliced

Method

Beef Skewers

Thread beef strips onto skewers (1 piece each). Mix marinade ingredients in a shallow dish, coat beef and chill 2–3 hrs or overnight. Heat griddle with 2 tbsp oil until smoking. Cook skewers 2–3 mins per side, spooning over marinade. If it catches, add 1 tbsp water.

Satay Sauce

In a pot combine coconut milk, peanut butter, soy & ginger sauce, chilli sauce, sugar, lime. Stir, simmer to thicken, season.

Pickled Cucumber

Mix vinegar, sugar, pinch of salt until dissolved. Add cucumber, stir and set aside.

Serve

Place skewers on rocket leaves with satay sauce and pickled cucumber.

Chef Tip: Soak skewers in cold water first to stop burning.

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Apricot Jam Breakfast Muffins with banana and honey @RTEfood #foodaware

apricot jam breakfast muffins

15m15 minutes ago

These Apricot Jam Breakfast Muffins can be prepared the night before and cooked to perfection in the morning –

Ingredients

  • 2 large free-range eggs
  • 150ml pot of natural low-fat yoghurt
  • 50ml rapeseed oil
  • 2 tblsp no added sugar apricot jam
  • 1 ripe banana, mashed
  • 4 tblsp clear honey
  • 1 tsp almond extract
  • 200g of wholemeal flour
  • 50g of porridge oats, plus extra for sprinkling
  • 1 ½ teaspoons of baking powder
  • 1 ½ teaspoons of bicarbonate of soda
  • 2 tblsp mixed seeds
  • extra apricot jam
  • a handful of flaked almonds, for sprinkling

Method

  1. Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
  2. In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
  3. In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
  4. Pour the wet ingredients into the dry and combine until you have a smooth batter. Don’t over mix as this will make your muffins tough.
  5. Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins. Sprinkle with the extra porridge oats and the flaked almonds.
  6. Bake for 25 to 30 minutes until risen and golden. Check that they’re cooked by inserting a skewer into the middle of one of the muffins. They’re done if it comes away clean.
  7. Remove from the oven and transfer to a wire rack to cool. These will keep for 3 days in a sealed container but they taste best on the day of baking.

Notes

Recipe courtesy of Folláin