Food – Foodaware

January 26, 2020

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Nash19‏ @Nash19Cork 8h8 hours ago

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January 26, 2020January 26, 2020

Lemon posset with marinated berries

Lemon-Posset

Yields1 Serving

ChefAdrian Martin

A gorgeously light dessert which goes down easy after a heavy, hearty meal. It really can refresh your palate.

Serves 4–6

Ingredients checklist

600 ml cream

150 g caster sugar

1 vanilla pod

Juice and zest of 1 lemon

1 large passion fruit

Ingredients checklist for the marinated berries

2 tbsp crème de cassis

1 tsp blackberry balsamic vinegar (or ordinary balsamic)

1 tsp vanilla extract

250 g mixed strawberries and raspberries

Ingredients checklist to serve

4–6 mint sprigs

Instructions

1.Start by placing the cream in a pan with the sugar, vanilla pod and lemon zest and juice. Cut the passion fruit in half, scoop out the seeds and pulp and pass them through a sieve. Add the passion fruit juice to the pan. Bring to the boil and boil for 1–2 minutes.

2.Leave the mixture to cool slightly. Have a taste just to make sure that the mixture isn’t too bitter. You can adjust the bitterness by adding extra sugar at this stage. Pour into 4–6 glasses (tumblers), depending on their size.

3.Chill for at least 1–2 hours, but overnight is best.

4.Pour the crème de cassis, blackberry balsamic vinegar and vanilla extract over the mixed berries in a container or bowl. Cover with cling film and shake. Leave for 1–2 hours, or overnight if possible, to infuse.

5.To plate, place the posset-filled glasses on a serving plate, spoon over some of the marinated berries and top with a mint sprig.

January 25, 2020

Smashed Avocado, Fried Egg & Beet Tzatziki

Ingredients

Beet Tzatziki:

2 small, fresh beetroots
1 lemon, juiced
500g Glenisk Organic Greek Style Natural yogurt

Smashed Avocado:

2 ripe avocados
1 lemon, juiced
Salt & pepper
4 free range eggs
Sourdough bread to serve

Method

Beet Tzatiziki:

Peel, top and tail the beetroot.
Cover the beets in tinfoil, making tinfoil parcels.
Roast at 190ºc for 45 minutes to 1 hour or until cooked through.
Set aside and allow to cool.
Once cool, blitz the beetroot with Glenisk yogurt and juice of one lemon in a food processor until smooth.

Avocado Smash:

Mash up two avocados, add juice of one lemon, 2 pinches of maldon salt and mix together.
Toast the sourdough bread and spread with smashed avocado.
Top with egg fried to your liking and 2 tbsp of the beetroot tzatziki.
Season with salt and pepper.
Suggested Garnishes: Pickled cabbage, rocket, beet tzatziki, toasted seeds, a little chilli oil.