Category: Health & Wellbeing

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Neven Maguire’s mushroom & leek strudel with madeira wine sauce from Neven’s Portuguese Food Trails

Neven Maguire’s mushroom & leek strudel with madeira wine sauce

Ingredients

Serves 4-6

For the strudel

  • 2 tbsp olive oil, plus extra for oiling
  • 1 small onion, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
  • 225g mixed wild mushrooms roughly chopped
  • 1 small leek, washed and finely sliced
  • 2 tbsp double cream
  • 2 tbsp Madeira Wine
  • 2 tbsp chopped parsley
  • 4-5 sheets filo pastry, thawed if frozen (about 100g/4oz in total)
  • 1 egg, beaten
  • salt and freshly ground black pepper
  • mixed salad leaves, to serve

For the madeira wine sauce

  • 700ml beef stock
  • 1 tbsp tomato purée
  • 3 tbsp Madeira Wine
  • 3 tbsp cream

Method

For the strudel

  1. Preheat the oven to 190°C/375°F/ gas mark 5.
  2. Line a baking tray with parchment paper.
  3. Heat the olive oil in a large frying pan.
  4. Add the onion, garlic and mushrooms and cook over a medium to high heat for 2-3 minutes until almost tender.
  5. Reduce the heat, add the cream and Madeira to the pan and cook for another minute.
  6. Add herbs and salt and pepper to taste.
  7. Sauté for another minute until the spring onions are just tender and the liquid has almost completely reduced.
  8. Allow to cool completely.
  9. Unroll the sheets of filo pastry and place them all, one on top of the other, on a work surface.
  10. Brush the top sheet of pastry with beaten egg and then spread over the mushroom mixture to within 4cm (1½in) of the edges.
  11. Fold the short ends inwards a little to meet the mushroom mixture and then, starting with a long edge, roll up the pastry fairly tightly like you would a Swiss roll, keeping the mushrooms in place as you roll.
  12. Place the strudel seam-side down on the parchment paper and brush it all over with the remaining beaten egg.
  13. Bake for 20-25 minutes until crisp and golden brown.
  14. Allow to cool for a few minutes before carefully placing on a chopping board.
  15. Cut the strudel into thick slices and arrange on warmed plates. Drizzle some sauce beside it and serve with some mixed salad leaves.

For the madeira wine sauce

  1. Heat a heavy based saucepan, add the Madeira Wine and reduce by half.
  2. Gradually whisk in the beef stock until smooth, followed by the tomato purée.
  3. Simmer for approximately 5 minutes, stirring occasionally until slightly thickened.
  4. Whisk in the cream, bring to the boil, season to taste and thicken with some diluted cornflower.
  5. Set aside until required.

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Olympians Philip Doyle and Sophie Becker whip up a tasty red pepper frittata 😋 @bordbia #DWTS

https://www.instagram.com/reel/DBEd6l7OivZ/?igsh=aWhvbDlmaWp6c3V1

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  • bordbia
  • To close out the World Egg Day celebrations, Olympians Philip Doyle and Sophie Becker whip up a tasty red pepper frittata 😋

    This is recipe is perfect for when you want a delicious and nutritious dinner 🍴Did you know that eggs are a great source of protein, vitamins, and minerals! For this recipe and more easy egg recipes, head to bordbia.ie/eggs-crack-on/ (link in bio!)

    Always look for the Bord Bia Quality Mark when shopping for eggs! 🥚 ☘️

    #WorldEggDay #Eggs #CrackOn #BordBia #RecipeInspirationEdited · 1w
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Marbled Chocolate & Vanilla Shortbread

These shortbread biscuits are the perfect accompaniment with a cup of tea!

Ingredients for the Vanilla Shortbread:

  • 60g Ballyrashane Unsalted Butter (at room temperature)
  • 25g caster sugar
  • 100g plain flour
  • 1 pinch of salt
  • 2 tsp vanilla bean paste

Ingredients for the Chocolate Shortbread:

  • 60g Ballyrashane Unsalted Butter (at room temperature)
  • 30g caster sugar
  • 100g plain flour
  • 1 pinch of salt
  • 3 tbsps cocoa powder

Method:

Vanilla dough:

  1. In a food processor, blitz the butter and sugar until well combined.
  2. Add the flour and vanilla bean paste and pulse briefly until the mixture resembles breadcrumbs.
  3. Use your hands to bring the mix together, gently knead then roll into a ball.
  4. Wrap in clingfilm and transfer to the fridge to chill.
  5. Repeat with the ingredients for the chocolate shortbread, adding the cocoa powder with the flour.
  6. Chill in the fridge for 20 minutes.
  1. Lightly dust your work surface with flour and roughly break the doughs into small pieces, randomly assembling the pieces to create a single dough mixing both the chocolate and vanilla.
  2. Gently roll the dough again to create the mixed marble pattern, adding a little bit more flour if needed. You want the dough to be 1cm thick.
  3. Use fluted cutters to cut into rounds.
  4. Carefully transfer onto a baking tray.
  5. Then use a fork to prick a few lines of holes in the centre of each.
  6. Chill in the fridge for 20 minutes.
  1. Heat the oven to 190C/170C fan and bake for 12-13 minutes.
  2. They will be done when they are firm to touch and light golden in colour.
  3. Sprinkle with a little granulated sugar and set aside o cool on a wire rack.
  4. Will last 4-5 days stored in an airtight container.
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Rachel Allen’s Broccoli Soup with Dubliner Cheese Toasts @KerrygoldUSA #ballymaloe

video-broccoli

I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen

Ingredients:
  • THE SOUP:
  • 2 tbsp Kerrygold Salted Butter
  • 2 potatoes, peeled and finely chopped
  • 1 large onion, peeled and chopped
  • Salt and freshly ground black pepper
  • 1 head of broccoli, with stalk
  • 3 1/2–4 1/4 cup hot vegetable (or chicken) stock
  • 3/4 cup heavy cream
  • THE DUBLINER TOASTS:
  • 8 slices good-quality white bread
  • 3 oz Dubliner Cheese, finely grated
Directions:

Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.  Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.

 http://kerrygoldusa.com/recipes/broccoli-soup-with-dubliner-toasts/