Here are three delicious options, the first is the classic Mincemeat recipe passed down in Myrtle Allen’s family for several generations. Of course, it contains suet so it’s moist and juicy and best eaten hot. The second, Emer Fitzgerald’s Mincemeat is vegetarian, it doesn’t include suet or butter and is also gluten free. The third, Brandy Mincemeat, does not include suet either, but does have butter.
Core and bake the whole apples in a moderate oven, 180°C/350°F/gas mark 4, for 30 minutes approx. Allow to cool. When they are soft, remove the skin and pips and mash the flesh into pulp.
Grate the rind from the lemons on the finest part of a stainless steel grater and squeeze out the juice and stir into the pulp. Add the other ingredients one by one, and as they are added, mix everything thoroughly.
Put into sterilized jars, cover and leave to mature for 2 weeks before using. This mincemeat will keep for a year in a cool, airy place.
Happy Late Late Toy Show Day ! 🎉 Why not whip up these Dark Chocolate, Ginger & Hazelnut Oaty Biscuits as a treat for you and the little ones tonight🍫 Crunchy, sweet, and packed with that zingy ginger kick—Enjoy this cookie while you enjoy the show! 😍🍪 #Flahavansirishoats
METHOD: 1. Pre-heat the oven to 180°C/Gas mark 4 and line a large baking tray with baking parchment 2. Combine the Flahavan’s Jumbo Oats, buckwheat flour, baking powder, cinnamon and chopped hazelnuts together in a large mixing bowl 3. In a saucepan, mix together the hazelnut butter, tahini, coconut oil, ginger syrup and maple syrup and gently melt over a low heat until combined 4. Add the wet ingredients to the dry and stir, slowly folding in the stem ginger 5. Roll the mixture into 18 small balls and place on the baking tray. Gently flatten each ball with a fork and bake in the oven for 12-15 minutes (or until brown on the edges) 6. Once cooked, allow to cool for 15 minutes on the baking tray before transferring to a cooling rack. Whilst the cookies are cooling, melt the Butlers 70% Dark Chocolate in a bowl over a pan of hot water, making sure the bowl doesn’t touch the water 7. Drizzle the chocolate over them using a teaspoon. Allow the chocolate to cool and set completely, then enjoy or wrap up with some ribbon and treat your friends and family
To serve: Basmati rice, cooked 1 red chilli, sliced (optional) 1 spring onion, sliced (optional)
Method Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil. Once hot, brush most of the marinade from the salmon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat. Meanwhile, steam or boil the broccoli until al dente. Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce and garnish with chilli slices and spring onion.4d
This or That: Christmas Edition with Neven Maguire!🎄
We’re getting into the festive spirit with a little Christmas fun – Neven style! Let us know – are you team Traditional Turkey or Slow-Roast Ham? Brussels sprouts or carrots and parsnips? Let the festive debates begin! 👇✨
Make your mark this Christmas by always looking out for the Bord Bia Quality Mark when choosing your festive food favourites.
And don’t forget – tune into Neven’s Christmas in Limerick on RTÉ One tonight at 8pm for Part 1! Proudly sponsored by Bord Bia 💚
2 fennel bulbs, trimmed and cut lengthways into 3-4mm (¼in) slices
2 apples (unpeeled), quartered, cored and cut into wedges 5mm (¼in-½in) thick
4 smoked mackerel fillets, skin removed and flesh torn into bite-sized chunks
4 handfuls of rocket leaves
First, add the extra-virgin olive oil and the lemon juice to a large bowl. Season with the salt and freshly ground black pepper, then whisk everything together. Next, add in the sliced fennel, the wedges of apple and the chunks of mackerel. Mix together well, then add the rocket leaves and gently toss everything together to dress the leaves. Divide between plates and serve immediately.
Watch our brand ambassador @nevenmaguire prepare this delicious Ginger & Lime Baked Cheesecake. Find the full recipe below:
Ginger & Lime Baked Cheesecake with Irish Strawberry Compote Ingredients (Serves 6-8) For The Base: 2 Packs of Simply Better Handmade Oat & Ginger Cookies, crushed 75g Butter, plus extra for greasing For The Compote: 1 Bag of Simply Better Expertly Grown Frozen Irish Strawberries 250ml Simply Better Handmade Irish Raspberry & Wexford Rhubarb Cordial For the Filling: 3 Simply Better Free Range Corn Fed Large Eggs 500g Cream Cheese 100g Caster Sugar 1Tbsp Cornflour Finely Grated Rind and Juice of 2 Limes 1 Vanilla Pod, split in half lengthways and seeds scraped out To Serve: Simply Better Single Source Irish Jersey Cream, lightly whipped Method: 1. Preheat the oven to 160°C Lightly butter a 9inch loose-bottomed cake tin and line with non-stick baking or parchment paper. 2. To make the base, melt the butter in a pan set over a gentle heat. Add the crushed cookies and mix well. Spread the mixture over the base of the tin, pressing down with the back of a spoon to flatten. Place in the oven for 10 minutes to firm up. 3. Remove the tin from the oven and set aside. Place a dish of hot water in the oven on the bottom rack – this will stop a skin forming on the cheesecake. Place the cream cheese, sugar, eggs, lime rind and juice, vanilla seeds and cornflour in a mixing bowl and beat together until smooth with an electric whisk. 4. Pour this mixture into the cake tin and place on a baking sheet. Bake for 35-45 minutes until lightly golden. The filling should still be a bit wobbly at this stage. Turn off the oven, open the door and leave to cool completely. The filling will set as it cools. 5. To make the compote, place the leftover vanilla pod in a saucepan with the cordial and bring to the boil. Reduce the heat and allow to simmer for 5 minutes until reduced and slightly thickened. Place the strawberries in the pan and poach the berries for 2-3 minutes until softened but still holding their shape. Remove the vanilla pod before serving. 6. To serve, slice the cheesecake into wedges and serve with some cream and the poached strawberries.
4 x 120g fillets of smoked haddock (undyed if possible)
250ml cream
100ml milk
1 tsp prepared English mustard
1 tsp curry powder
Method
Preheat the oven to 180°C.
Brush a shallow casserole or baking dish with the melted butter. Put the cooked and halved potatoes on the bottom, then cover with the leek and raisins. Put the fish on top.
Whisk your cream, milk, mustard and curry powder together, then pour this over the fish and season with salt and pepper.
Cover tightly with a lid or foil and cook in the oven for 30 minutes. Serve straight to the table.
Here are three delicious options, the first is the classic Mincemeat recipe passed down in Myrtle Allen’s family for several generations. Of course, it contains suet so it’s moist and juicy and best eaten hot. The second, Emer Fitzgerald’s Mincemeat is vegetarian, it doesn’t include suet or butter and is also gluten free. The third, Brandy Mincemeat, does not include suet either, but does have butter.
Core and bake the whole apples in a moderate oven, 180°C/350°F/gas mark 4, for 30 minutes approx. Allow to cool. When they are soft, remove the skin and pips and mash the flesh into pulp.
Grate the rind from the lemons on the finest part of a stainless steel grater and squeeze out the juice and stir into the pulp. Add the other ingredients one by one, and as they are added, mix everything thoroughly.
Put into sterilized jars, cover and leave to mature for 2 weeks before using. This mincemeat will keep for a year in a cool, airy place.
This tomato, cucumber and avocado sandwich is the perfect light and easy lunch. With just a few fresh ingredients, you can have a satisfying meal in just 10 minutes. Creamy avocado and hummus provide plant-based protein and healthy fats, while juicy tomatoes and crisp cucumbers bring refreshing crunch and flavor. Layer it all on whole-grain bread for an extra boost of fiber, and you’ve got a quick and wholesome sandwich at the ready!
Refreshing, light and satisfying, our Cucumber-Avocado-Tomato Sandwich is an easy and delicious lunch that will really hit the spot. Every sandwich starts with and needs a good condiment. For this one, we amplify store-bought hummus with the sweet tang of honey mustard and fresh dill for a hit of herby brightness. Then we stack on the fiber-packed veggies: cucumbers and onions give a nice crunch and contrast to the creamy, heart-healthy avocado and the juicy tomato; the alfalfa sprouts add great texture. Cheddar cheese adds bone-boosting calcium and a salty, sharp flavor that complements the fresh veggies perfectly, and hearty toasted whole-wheat bread is the perfect vessel for all these wholesome toppings. Keep reading for our expert tips, including recommendations on swapping out hummus flavors.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Experiment with different flavors of hummus for your spread. Try garlic hummus, dill pickle hummus or even make your own. To prepare a batch of our Classic Hummus, use a food processor and add a handful of ingredients: garlic, chickpeas, lemon juice, olive oil, tahini and salt. Best of all, this flavor-spiked hummus takes just 10 minutes to make!
While a chef’s knife can cut cucumbers, a serrated knife is more effective for slicing tomatoes. The serrated edge easily cuts through the skin and flesh without damaging the soft interior.
Nutrition Notes
Cucumbers aren’t brimming with the typical vitamins and minerals that you’ll find in many fruits and vegetables, but they are an important vegetable because they contain antioxidant phytonutrients that can help protect against inflammation. They are also more than 95% water, which makes them a hydrating vegetable—great for your skin.
Avocados are known for being high in fat, but it’s the type of fat that your heart loves: monounsaturated fat. Avocados are also brimming with fiber, which has been shown to improve the health of the microbiome, and impacts your health in many ways, including strengthening your immune system, improving cognition and lowering inflammation.
There are few things tastier than a really good tomato, and they are really good for you. Tomatoes are high in vitamin C, which is essential for healthy immune function. They are also high in a carotenoid called lycopene, an antioxidant that helps maintain healthy cells throughout the body, and eating foods with lycopene regularly can help lower your risk of heart disease.
Whole-wheat bread is a heartier choice of bread for this sandwich and you’ll get the benefit of more nutrients and more fiber. Eating more fiber can lead to better digestive health. Whole-wheat bread is also a source of important B vitamins—essential for your working metabolism.
Ingredients
¼ cup plain hummus
1 tablespoon chopped fresh dill
1½ teaspoons honey mustard
2 thin slices whole-wheat bread, toasted
1 (1-ounce) slice sharp Cheddar cheese
½ small tomato, thinly sliced
¼ medium avocado, thinly sliced
¼ cup alfalfa sprouts
¼ cup thinly sliced English cucumber
1 tablespoon thinly sliced red onion
Pinch of salt
Directions
Stir ¼ cup hummus, 1 tablespoon dill and 1½ teaspoons honey mustard together in a small bowl until well combined. Spread the hummus mixture on 1 side of each of 2 toast slices. Layer 1 cheese slice, tomato slices, avocado slices, ¼ cup alfalfa sprouts, ¼ cup cucumber and 1 tablespoon red onion over the hummus on 1 toast slice; sprinkle with salt. Top with the remaining toast slice, hummus-side down. Cut the sandwich in half diagonally.
Foodaware 