Category: Food

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Crispy Baked Hake with Yogurt Tartar Sauce

crispy-baked-hake-with-yogurt-tartar-sauce

Panko breadcrumbs, if available, make the coating extra crispy but they are not essential.

Serves 4

Cooking time: 30 minutes

Ingredients

  • 4 hake fillets, approx. 175g each, skinned and boned
  • 25g butter, melted
  • 75g of stale breadcrumbs or Panko breadcrumbs
  • 15g finely grated cheese
  • 1 tablesp. chopped parsley leaves
  • 40g plain flour
  • 1 egg, lightly beaten
  • Salt and freshly ground black pepper

Yogurt Tartar Sauce

  • 150g Greek style yogurt
  • 1 teasp. Dijon-style mustard
  • 1 tablesp. capers, drained and finely chopped
  • 1 small gherkin, finely chopped
  • 1 tablesp. chopped parsley leaves

To Cook

Preheat oven to Gas Mark 6, 200°C (400°F). Line a large baking tray with parchment paper. Brush a little of the melted butter over the parchment paper.

Place the breadcrumbs in a shallow dish with the grated cheese and parsley. Place the flour and egg in separate shallow dishes.

Season the hake with a little salt and black pepper. Dip the hake, one piece at a time, into the flour, shake off the excess, then dip into the egg and finally into the breadcrumb mixture. Place on the baking tray. Brush the remaining melted butter over the top and sides of the fish. Place in the oven and bake for 15 minutes or until cooked through.

Meanwhile make the Yogurt Tartar Sauce:
Place yogurt, mustard, capers, gherkin, parsley, salt and pepper in a small bowl. Mix well to combine.

Serving Suggestions

Serve the sauce with the crispy hake, tender stem broccoli and sautéed potatoes.

Nutritional Analysis per Serving

Protein: 43g 

Carbohydrates: 44g 

Fat: 17g 

Iron: 2.3mg 

Energy: 504kcal 

http://www.bordbia.ie/consumer/recipes/fish/pages/crispybakedhakewithyogurttartarsauce.aspx

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Flahavan’s delish oats with blackberries, blackcurrants, gooseberries, raspberries, strawberries and apples


flahavans
Did you know that blackberries, blackcurrants, gooseberries, raspberries, strawberries and apples are all in season in Ireland in June? 🍓🍏 And we all know that nothing tastes better with porridge than fresh in-season fruit, sourced locally whenever possible! So if you’re looking for a healthy and tasty twist to your breakfast this morning, why not top your creamy oats with some of these delicious fruits for added goodness 🍓🍓 #FlahavansOats #JumpIntoJune
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Greek Mezze Lunchbox. From Glenisk

glenisk jan 16

  • Ingredients

  • 150g pot of Glenisk 0% Fat Natural Greek Yogurt
  • 50g Sliced drained black olives
  • 25g Feta cheese
  • 50g Cherry tomatoes
  • 50g Cucumber
  • 1/2 small red onion
  • 1 Garlic Clove (minced)
  • 1/2 tsp dried oregano
  • Lemon juice
  • 1 tbsp olive oil
  • Bunch of fresh mint
  • 1/2 tube of Wyldsson Promix 1 – Organic Persian Mulberry

Method

  1. Chop the onion, tomato, cucmber and feta and add the garlic
  2. Squeeze over the lemon juice and add the olive oil
  3. Season with salt and pepper and add the oregano
  4. Sprinkle the fresh mint and mix
  5. Break up the little gem lettuce into cups.
  6. Layer each ‘cup’ with a spoon of Glenisk Natural Greek Yogurt and add a spoon of the vegetable mix.
  7. Sprinkle with Wyldsson Promix and serve.

http://glenisk.com/recipes/greek-mezze-luncbox-jar-salads

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Rory O’Connell – sponge filled with preserved raspberries, wrapped in pillowy marshmallow with a scattering of roses @kerrygoldirl


rorysfood
I will be making this beauty on @rteone this evening at 8 30. It’s a sponge filled with preserved raspberries and all wrapped in a pillowy marshmallow before having roses scattered all over it. It’s a special cake for the special people in your life. @kerrygoldirl @nomos.ie #cake #marshmallows #preserves #eat #delicious #ilovetocook
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Cheesy Potato Stacks from @babyledfeeding 🤤 @dunnesstores #dunnesbaby

https://www.instagram.com/reel/C09BEEivfoB/?igshid=NjMyZDczNDVlMg==

dunnesstores

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  • You need to make these Christmas Cheesy Potato Stacks from @babyledfeeding 🤤 They are so good and also perfectly safe and soft enough for little babies doing baby led weaning.

    Makes 24 Mini Potato Stacks
    Prep 15 mins
    Cook time 30 mins

    1 kg baby potatoes
    2 cloves garlic
    125ml (1/2 cup) fresh cream
    Small handful grated gruyere cheese (plus an extra 3 tbsp)
    Small handful grated mozzarella
    3-4 sprigs thyme leaves finely chopped
    Small bunch parsley leaves finely chopped
    1 tsp onion powder

    To serve
    Extra finely chopped herbs
    Black pepper to season

    Preheat oven to 180ºC.

    Thinly slice the potatoes and set aside.

    Add the remaining ingredients to a bowl, leaving aside 3 tbsp of the gruyere cheese. Stir well, then add in the sliced potatoes and stir until they are fully coated. You may have to use your hands to separate the slices.

    Stack the potatoes into a mini muffin tin until they are packed to the top.

    Bake in the oven for 25 minutes, then remove from the oven and, top with a little sprinkle of the extra cheese. Return to the oven and bake for an additional 10 minutes until the top is golden brown. Remove from the oven and leave to cool slightly as this keeps the potato slices together.

    Serve with a extra herbs and a sprinkle of fresh pepper.

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Apricot Jam Breakfast Muffins with banana and honey @RTEfood

apricot jam breakfast muffins

15m15 minutes ago

These Apricot Jam Breakfast Muffins can be prepared the night before and cooked to perfection in the morning –

Ingredients

  • 2 large free-range eggs
  • 150ml pot of natural low-fat yoghurt
  • 50ml rapeseed oil
  • 2 tblsp no added sugar apricot jam
  • 1 ripe banana, mashed
  • 4 tblsp clear honey
  • 1 tsp almond extract
  • 200g of wholemeal flour
  • 50g of porridge oats, plus extra for sprinkling
  • 1 ½ teaspoons of baking powder
  • 1 ½ teaspoons of bicarbonate of soda
  • 2 tblsp mixed seeds
  • extra apricot jam
  • a handful of flaked almonds, for sprinkling

Method

  1. Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
  2. In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
  3. In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
  4. Pour the wet ingredients into the dry and combine until you have a smooth batter. Don’t over mix as this will make your muffins tough.
  5. Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins. Sprinkle with the extra porridge oats and the flaked almonds.
  6. Bake for 25 to 30 minutes until risen and golden. Check that they’re cooked by inserting a skewer into the middle of one of the muffins. They’re done if it comes away clean.
  7. Remove from the oven and transfer to a wire rack to cool. These will keep for 3 days in a sealed container but they taste best on the day of baking.

Notes

Recipe courtesy of Folláin