Category: Food

Posted on

Ballymaloe Irish Stew ☘️🇮🇪 @BallymaloeHouse Hotel Co.Cork

INGREDIENTS

  • Approximately 1200 grams of Gigot Chops
  • 4 medium onions
  • 4 medium carrots
  • teasp butter
  • Salt and Pepper
  • 2 ½ cups stock (lamb, veg or chicken)
  • 4 potatoes (floury)
  • 1 tablesp Roux
  • Some fresh Parsley and Chives, chopped

‍

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.

Posted on

Chef Nikita Pathakji wins through to cook for the banquet @greatbritishmenu. Congrats 👏 👏 👩‍🍳

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. She’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
Posted on

Our Raspberry Crumb Squares are ideal comfort baking and perfect for getting the kids involved too @KerrygoldIRL

Ingredients

Directions

  1. Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
  2. Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
  3. Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
  4. Once cooked, allow to cool before cutting into squares.
  5. Enjoy!
Posted on

.@Anahaugh Vegan Chocolate Mousse

This quick and easy chocolate mousse is a brilliant vegan dessert. Made with silken tofu, it’s even high in protein!

Equipment: you will need a confectionery thermometer.

Each serving provides 620 kcal, 8.5g protein, 86g carbohydrate (of which 74g sugars), 27g fat (of which 7.5g saturates), 2g fibre and 0.4g salt.

Ingredients

For the chocolate mousse

For the honeycomb

For the apricots

How-to-videos

Method

  1. Put the tofu, ground star anise, vanilla seeds, treacle and agave syrup into a large bowl and blend with a hand blender until silky smooth.
  2. Melt the chocolate in a heatproof glass bowl sat over a saucepan of simmering water, being careful not to let the bowl touch the water. Fold into the tofu. Spoon the mixture between 4 glasses and refrigerate until set.
  3. To make the honeycomb, line a baking tray with baking paper. Put the sugar, glucose and golden syrup into a deep saucepan and heat until it reaches 145C. (This should take about 5 minutes). Quickly whisk in the bicarbonate of soda. Be careful as the mixture will bubble up very suddenly. Quickly pour onto the lined baking tray. Set aside to cool and harden.
  4. To make the apricots, heat the oil in a frying pan. Add the apricots and star anise and cook until the apricots start to caramelise. Sprinkle over a pinch of sugar and leave to cool.
  5. To serve, sprinkle the toasted almonds on top of the mousse and serve with the apricots and peices of honeycomb.