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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Shane’s strawberry and pistachio galette: Today @RTEfood

Sweet strawberries and salty pistachios are a match made in heaven.

By Shane Smith

Award-winning Irish pastry chef Shane Smith.

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Today

Sweet strawberries and salty pistachios are a match made in heaven.

Ingredients

Serves: 6

Prep: 15 mins

Bake: 35 mins

Dough:

  • 80g wholemeal flour
  • 170g plain flour
  • 80g caster sugar
  • 150g Irish butter, room temp
  • 1 large egg yolk
  • pinch salt
  • 3 tablespoons water
  • 600g Irish Strawberries
  • 1 tbsp cornflour
  • 1 tbsp water
  • ½ tbsp maple syrup
  • 1 tbsp chopped pistachios

To serve

  • 200g Greek yoghurt
  • 1 tbsp honey
  • 1 tsp lemon zest

Method

  1. For the pastry, in a bowl using your fingertips, rub together both flours, sugar, butter, and salt until a breadcrumb consistency is reached.
  2. To this add the yolk and water and mix until a dough is reached.
  3. Turn this onto a floured table and gently work, wrap, and chill for 30 mins hour.
  4. Once the pastry is rested, roll into a circle and using the rolling pin, transfer this onto a lined baking tray.
  5. Into a bowl, mix the cornflour, water and maple syrup and mix this with the prepared strawberries.
  6. Spoon this mixture into the centre of the pastry, leaving a 2-inch rim around the edge.
  7. Carefully fold the edges inward on top of the fruit leaving some of the centre fruit exposed.
  8. Egg wash the pastry and sprinkle with chopped pistachios.
  9. Place in a preheated oven at 180C and bake for 35-40 minutes or until golden brown.
  10. Remove and allow to rest before serving.
  11. To serve mix the yoghurt, honey and lemon zest and serve on the side.
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Mexican Chicken Salad with Clonakilty Avocado Yogurt Dressing by @eunice_power_ brought to you by @irishyogurts #TodayShow

  • Mexican Chicken Salad with Clonakilty Avocado Yogurt Dressing by @eunice_power_ brought to you by @irishyogurts

    Recipe, Method & Chef’s Top Tip below 👇
    For all of the Today Show recipes and hundreds more please visit RTE.ie/Food

    Loaded with juicy roast chicken, crunchy lettuce, smoky sweet corn and a creamy avocado yogurt dressing, this colourful salad is perfect for sunny days, easy entertaining or meal prep 🌞 Swipe to see all the delicious textures!

    Ingredients (Serves 6) 🥗

    Salad
    • 1 small roast chicken, pulled apart
    • 1 cos lettuce, sliced
    • 1 red onion, thinly sliced
    • Juice of 1 lime
    • 1 x 400g tin black beans, drained and rinsed
    • 1 x 200g tin sweet corn, drained
    • 150g cherry tomatoes, halved
    • Handful crushed tortilla chips

    Clonakilty Avocado Yogurt Dressing 🥑
    • 1 ripe avocado
    • 170g Clonakilty Greek Style Yogurt
    • Juice of 1 lime
    • Small handful fresh coriander
    • 1 tbsp diced pickled jalapeños
    • Pinch of salt
    • Drizzle of sweet chilli sauce
    • 1–2 tbsp water, if needed

    Method 👩‍🍳

    Place the sliced onion in a bowl with the lime juice and a pinch of salt. Leave for 10 minutes.
    Blend the avocado, yogurt, lime juice, coriander, jalapeños and salt until smooth. Add water if needed and season with sweet chilli sauce.
    Heat a little oil in a frying pan. Add the sweet corn and cook for 4–5 minutes until lightly golden. Season with salt.
    Combine the lettuce, chicken, black beans, sweet corn, tomatoes and pickled onion in a large bowl.
    Spoon over the dressing, toss gently and finish with crushed tortilla chips 🌮

    Chef’s Top Tip ✨
    For extra flavour, char the chicken lightly in a hot pan before adding it to the salad for a smoky finish.

    Save this recipe for your next BBQ, picnic or easy midweek dinner ☀️

    #TodayShow #RTEFood #MexicanSalad #HealthyRecipes #IrishFood #ChickenSalad #SummerRecipes #EasyDinner #HomeCooking #FoodInspo #LunchIdeas #Clonakilty #SaladRecipe #QuickMeals14h
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Irish Scones with Kerrygold Butter and Jam

Irish_Scones_with_Kerrygold_Grass-Fed_Butter_and_Jam

This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.

Ingredients:

  • 2 2/3 cups (1lb) plain flour, extra for dusting
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 1 tsp caster sugar
  • 2 tbsp (1oz) Kerrygold Salted Butter, chilled and diced
  • 1 cup (8fl oz) buttermilk
  • 1 large egg, beaten
  • Kerrygold butter curls and strawberry jam, to serve

Directions:

Preheat the oven to 425°F (220°C), Gas mark 7. Sift the flour into a bowl with the salt and bicarbonate of soda. Stir in the sugar and then, using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.

Make a well in the center and pour in the buttermilk and beaten egg. Using a tablespoon, gently and quickly stir the liquid into the flour. It should be soft but not sticky. Lightly flour the work surface. Turn the dough out onto it and pat into a circle about 1in (2.5cm) thick. Cut into triangles with a sharp knife or stamp out 2in (5cm) rounds with a cutter.

Arrange the scones on a non-stick baking sheet and bake for 15 minutes until well risen and golden brown. Leave to cool for at least 10 minutes on a wire rack, then serve with the butter curls and jam.

 

Cheddar variety

Mix ¼ cup (1oz) (25g) of Kerrygold grated Aged Cheddar in with the buttermilk. Brush the finished scones with melted Kerrygold butter and sprinkle with another ¾ cup (3oz) (75g) grated Kerrygold Aged Cheddar before baking. Mix 1 teaspoon wholegrain mustard into 2 tbsp (1oz) (25g) of butter and use to spread on the split baked scones before topping with sliced cooked ham or tomatoes to serve.

 

Fruit variety

Add ½ cup (2oz) (50g) of sultanas or raisins or dried pitted cherries when stirring the sugar into the dry ingredients, then finish as described above.

http://kerrygoldusa.com/recipes/irish-scones-with-butter-and-jam

 

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Butternut Squash Risotto @MayoClinic

Butternut squash risotto is a delightful and nutritious dish that combines the creamy texture of traditional risotto with the wholesome goodness of brown sushi rice and a medley of vibrant vegetables. Perfect for a cozy dinner or a special occasion, enjoy a hearty and healthy meal that will leave you feeling satisfied and nourished.

Servings: 6
Serving Size: ¾ cup

Nutritional Information Per Serving

  • 171 calories 
  • 5 g total fat
  • 3 g saturated fat 
  • 0 g transfat
  • 0 g monounsaturated fat 
  • 13 mg cholesterol 
  • 362 mg sodium
  • 24 g total carbohydrate 
  • 3 g dietary fiber 
  • 4 g total sugars 
  • 8 g protein

Ingredients 

  • ½ cup uncooked brown sushi rice
  • 1 teaspoon olive oil
  • 1 cup diced onion
  • 4 cups low-sodium chicken stock
  • 1 cup white wine
  • 2 cups roasted butternut squash, chopped
  • 1 cup chopped zucchini
  • ½ cup frozen peas
  • 5 chopped crimini mushrooms
  • 1 tablespoon chopped sage
  • 1 teaspoon chopped thyme
  • ½ cup shredded Asiago cheese
  • 1 tablespoon heavy cream
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

Directions   

  1. Follow package directions to partially cook the rice for about 40 minutes. Drain excess water and set aside.
  2. Preheat a medium sauté pan to medium-high heat and add olive oil.
  3. Add the onions and sauté until soft.
  4. Add the rice to the pan and sauté with the onions for about 2 minutes, stirring continuously.
  5. Reserve 1/2 cup of stock. Then pour 1/2 cup of stock into sauté pan and let it absorb into the rice.
  6. Stir in 1/2 cup of wine and let it absorb into the rice.
  7. Continue adding stock and wine in 1/2-cup increments, cooking each time until the liquid is absorbed before adding more, about 30 to 45 minutes total.
  8. Add the squash, zucchini, peas, mushrooms, sage and thyme to the pan, and cook until the vegetables are soft, about 3 to 5 minutes.
  9. Add the last 1/2 cup of the stock. Once the stock is absorbed into the rice, add the cheese, cream, salt and pepper; stir well.

Dietitian’s tip:

Traditional risotto is made with uncooked white rice. Brown rice adds fiber and nutrients, but it takes a long time to make risotto this way. That’s why this recipe calls for partially cooking the rice.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.