Lough Rynn Castle Estate and Gardens
Sweet as honey 🍯 pink rose 🌹 📍
Frangipane Topped Mince Pies @nevenmaguire @simplybetter @dunnesstores
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#ad | Looking for the perfect mince pie recipe? Try these Frangipane Topped Mince Pies from our brand ambassador @nevenmaguire using our Simply Better handmade mincemeat from @foodsofathenry and our shortcrust pastry from @rollit.pastry
Frangipane Topped Mince Pies
Ingredients (Makes 24)
1 Packet Simply Better All Butter Shortcrust Pastry, thawed
Plain Flour, for dusting
1 Jar Simply Better Mincemeat
Flaked almonds, to garnish
For the Frangipane
150g Butter
150g Caster Sugar
3 Simply Better Free Range Corn Fed Large Eggs
150g Ground Almonds
1 Tbsp. Plain Flour
1 Tsp Vanilla Extract
Zest of 1 Lemon
Method
1. Preheat the oven to 180°C (375°F/Gas Mark 5). Roll out the pastry on a lightly floured work surface to make a large rectangle, then stamp out 24 x 6cm discs (with a cutter or use a glass) and place in greased muffins tins (of course you can do this in batches).
2. To make the frangipane, combine all of the ingredients in a bowl and whisk with an electric whisk for about one minute until you achieve a soft paste.
3. To assemble, add a large teaspoon of mincemeat into each pastry case then top with a tablespoon of the frangipane mixture. Sprinkle over some flaked almonds and transfer to the oven to bake for 25-30 minutes until golden brown. Serve warm or cold with brandy butter or custard.
.@Anahaugh stuffed roast chicken breast & mushrooms @SaturdayKitchen
Anna Haugh’s meat feast medley combines sausagemeat stuffing, pancetta and chicken breast, all in one neat parcel.
Ingredients
For the potatoes
For the stuffed chicken
- 200g/7oz sausagemeat
- 1 large sprig parsley, finely chopped
- 50g/1¾oz hazelnuts, roughly chopped
- 4 skinless chicken breasts, sliced horizontally to create a pocket in the thickest part of the breast
- 12 slices smoked pancetta
- salt
For the mushroom sauce
- 100g/3½oz salted butter, plus extra to finish the sauce
- 1 garlic clove, roughly chopped
- 10 sage leaves
- 450g/1lb girolle mushrooms, cleaned
- 200ml/7fl oz chicken stock
Method
- Preheat the oven to 190C/170C Fan/Gas 5.
- Bring a pan of water to the boil, add the potatoes and cook for 10 minutes until par-boiled, not fully cooked through. Remove and allow to cool whilst you prepare the rest of the dish.
- Combine the sausagemeat, hazelnuts and parsley in a bowl and mix thoroughly.
- Divide the sausagemeat filling between the pockets in each chicken breast. Season the chicken with a pinch of salt and roll each chicken breast in 3 slices of pancetta. Place the chicken breasts on a baking tray and bake for 10–15 minutes, depending on the thickness of the breast. When the chicken is cooked through, remove from the oven and rest for 5 minutes.
- Grate the par-boiled potatoes on a box grater. Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the grated potato, garlic powder, onion powder and a pinch of salt and fry until golden.
- In a separate pan, melt the butter and add the garlic and sage leaves. Fry until the leaves are wilted, then add the mushrooms and a pinch of salt. Cook for 1–2 minutes until golden.
- Add the chicken stock and reduce to a sauce consistency. You can add an extra knob of butter to finish the sauce, if you like.
- To serve, place the fried potato on a serving plate. Carve the chicken and arrange on top, finishing with the mushroom sauce.
Victoria Jam Sponges @ballymaloecookeryschool Co.Cork
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Liked by stylingwithanneboutique and others
ballymaloecookeryschool- Some of our 12 week students busy making Victoria Jam Sponges with @pamelaicious_x this morning, and charcuterie with @cheftiffin this evening.
📸 @pamelaicious_x & @aundreapye
#ballymaloecookeryschool #learnatballymaloe #cookingisfun3d
Rachel Allen’s Raw Beetroot Soup with Dill and Honey Yoghurt –
Ingredients
- 200 g (7oz) natural yoghurt
- 160 g (5½oz) peeled, cored and chopped apple
- 160 g (5½oz) peeled raw beetroot, chopped (young tender beetroot is best)
- 0.5 clove of garlic
- 1 tsp toasted and ground cumin seeds
- good pinch of salt
- good twist of black pepper
- 1 tblsp cider vinegar
- 1 tsp honey
- walnut oil or extra virgin olive oil, to serve
- for the dill and honey yoghurt
- 1 tsp honey
- 3 tsp chopped dill
- 50 g (2oz) natural yoghurt
Method
- Mix all the ingredients for the dill and honey yoghurt together and chill until needed.
- Put the yoghurt and apple into a blender with 100ml (3½fl oz) water. First give it a quick blitz, then add all the remaining ingredients except the oil and whiz for a good length of time until as smooth as possible. Pour through a sieve, then chill before serving.
- To serve, pour the soup into bowls. Blob on some of the dill and honey yoghurt, then drizzle with walnut or extra virgin olive oil.
Change up your morning bowl by adding…#flahavans
- Winter Oatspiration!
Change up your morning bowl of Flahavan’s by adding hazelnuts, blackberries and maple syrup😋
#flahavans #flahavansuk #oatlover #oatrecipes #healthyfood6d
.@Anahaugh’s Big Irish Food Tour @BBCnireland – Veda Bread. Carl Frampton @titanicbelfast
Chef
@Anahaugh returns home for her new cookery series on
@BBCnireland Along the way Anna meets local food producers and celebrity guests including
@RealCFrampton @dennistaylor1985
@angelascanlon Find out more
MacNean Organic Oats with Irish Mist and Honey @nevenmaguire
Celebrity Chef
Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.
Ingredients
- 100 g (4oz) porridge oats (organic if possible)
- 300 ml (1/2 pint) whole-fat milk (plus extra if necessary)
- 4 dsp clear honey
- 4 dsp irish mist
- 150 ml (1/4 pint) cream (optional)
Method
- Simmer the porridge oats and milk together in a saucepan for 8-10 minutes, until the mixture is slightly thickened, stirring all the time. It is important that the porridge has a nice soft dropping consistency so add a little more milk if you think that it needs it.
- To serve, spoon the porridge into warmed bowls. Drizzle each one with some honey and Irish mist and finally, serve with cream if you wish.
“I like a nice cup of tea in the morning, just to start the day” ☘️🇮🇪 don’t worry about the weather..
Stay warm and dry
Foodaware 