Author: Padraic Guilfoyle

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Chef Nikita Pathakji wins through to cook for the banquet @greatbritishmenu. Congrats šŸ‘ šŸ‘ šŸ‘©ā€šŸ³

https://www.instagram.com/reel/DVn8LHrDFWO/?igsh=dGE1bm1nMWdjb3hs

greatbritishmenu

and

chefnikita.p

Original audio

  • The final newcomer to this region is Derby born @chefnikita.p who runs fine dining supper clubs from her family home. Sheā€™s no stranger to a competition though! Tune in Tuesday 7pm @bbctwo and @bbciplayer to see her cook! #greatbritishmenu2d
  • Fabulous news Nikita – we really enjoyed interviewing you – look out for our @greatbritishmenu interview coming soon4 likesReply
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Pan Fried Whiting with Tomato and Red Onion Salad

This Tomato and Red Onion Salad could be served with any of the other recipes. It would be particularly nice with the Spiced Haddock.

Serves 4

Cooking time:

Ingredients

  • 4 whiting fillets, around 175g each, skinned and boned
  • Ā½ tablesp. olive oil
  • A little salt and black pepper
  • A knob of butter

 

Tomato and Red Onion Salad

  • 200g tomatoes, roughly chopped
  • Ā½ small red onion, thinly sliced
  • Juice of half a lemon
  • 2 tablesp. olive oil
  • Salt and black pepper
  • Bunch of chives, thinly sliced

 

Pea and Potato Mash

  • 1kg potatoes, peeled and freshly cooked
  • 150g frozen peas, cooked
  • 6 tablesp. milk
  • 25g butter

To Cook

Heat a little olive oil in a large frying pan.  Season the fish and add to the pan, skin side up. Fry for 3-4 minutes then turn it over.  Add a knob of butter to the pan and continue to cook the fish for another 3-4 minutes until it flakes easily with a fork.  As the butter melts spoon it over the fish.

Meanwhile combine the salad ingredients. Taste for seasoning.

Heat the milk and butter in a saucepan then combine with the cooked potatoes and peas.  Mash well. Season to taste.

Serving Suggestions

Serve the fish with the Tomato and Red Onion Salad and Pea and Potato Mash.

Nutritional Analysis per Serving

Protein: 41g 

Carbohydrates: 48g 

Fat: 19g 

Iron: 2mg 

Energy: 522kcal 

http://www.bordbia.ie/consumer/recipes/fish/pages/panfriedwhiting-tomatoandredonionsalad.aspx

 

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ā˜˜ļøCRISPY Smashed Potatoes with Green Goddess DipšŸ€@dunnesstores @babyledfeeding

https://www.instagram.com/reel/C4VU_sVCtW2/?igsh=Yjh3OHJybnloY2tl

babyledfeedingand

dunnesstores

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  • babyledfeeding's profile picturebabyledfeeding
  • ā˜˜ļøCRISPY Smashed Potatoes with Green Goddess DipšŸ€ These were seriously addictive! I found all my ingredients at my localĀ @dunnesstores. I love that they have such amazing quality Irish produce. Itā€™s made all the difference in this recipe. Check out the full step by step below ā¤µļø

    āœØIngredients
    2kg Rooster Potatoes (skins on)
    Drizzle olive oil

    Goddess Green Sauce
    1 avocado
    Handful fresh coriander
    Handful fresh parsley
    50g (1/3 cup) cashews
    1 tbsp extra virgin olive oil
    80ml (1/3 cup) water
    1-2 cloves roasted garlic (better for little tummies)
    Juice 1/2 lime
    Season with black pepper

    Preheat oven to 180ĀŗC.

    Boil the potatoes until cooked. They should be soft on the inside but not falling apart. Empty onto a baking tray lined with parchment. Cut a cross into each one, then smash using a glass or cup. Drizzle over a little olive oil, then roast for 25-30 minutes.

    To make the Goddess sauce, add all of the ingredients to a blender and blend until smooth.

    Serve the potatoes with fresh coriander leaves and dip!

    šŸ‘¶šŸ» For Babies, cut the potatoes into wedges and roast without smashing. Remove from the oven before they turn crispy to keep them really safe.

    #goddessĀ #greenfoodĀ #patricksdayĀ #irishfoodĀ #irishproduceĀ #snacktimeĀ #potatoĀ #potatoesĀ #potatorecipes1d
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Ballymaloe Irish Stew ā˜˜ļøšŸ‡®šŸ‡Ŗ @BallymaloeHouse Hotel Co.Cork

INGREDIENTS

  • Approximately 1200 grams of Gigot Chops
  • 4 medium onions
  • 4 medium carrots
  • teasp butter
  • Salt and Pepper
  • 2 Ā½ cups stock (lamb, veg or chicken)
  • 4 potatoes (floury)
  • 1 tablesp Roux
  • Some fresh Parsley and Chives, chopped

ā€

METHOD

Shred some fat off the Gigot or Rack chops and render it down in the bottom of a heavy casserole pot. Peel onions, carrots and potatoes. Trim off any excess fat from the chops. Do not remove bones. Cut carrots and onions into quarters. Toss meat in the rendered fat until browned then remove. Do the same with the carrots and onions, then add back in the meat.

Add stock if you have it or water will do. Season nicely with salt and pepper remembering that it will reduce.Allow to simmer for half an hour with the lid on, then add potatoes on top. Cover and simmer gently for another 1 and half hours approximately on a gentle heat or in a moderate oven until meat is cooked.

Then pour off the cooking liquid. Degrease and reheat in another saucepan. Very slightly thicken the liquid with roux. Check seasoning. Then swirl in butter, chives, parsley and pour back into stew.

Come and savour culinary delights at Ballymaloe House Hotel in person, and experience how we prepare this recipe firsthand.

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Chef Nikita Pathakji wins through to cook for the banquet @greatbritishmenu. Congrats šŸ‘ šŸ‘ šŸ‘©ā€šŸ³

https://www.instagram.com/reel/DVn8LHrDFWO/?igsh=dGE1bm1nMWdjb3hs

greatbritishmenu

and

chefnikita.p

Original audio

  • The final newcomer to this region is Derby born @chefnikita.p who runs fine dining supper clubs from her family home. Sheā€™s no stranger to a competition though! Tune in Tuesday 7pm @bbctwo and @bbciplayer to see her cook! #greatbritishmenu2d
  • Fabulous news Nikita – we really enjoyed interviewing you – look out for our @greatbritishmenu interview coming soon4 likesReply