Guest chef Max Rocha cookery demonstration with past student Sarah assisting this afternoon with Sage and anchovy fritti, Confit lamb salad, Mussels and tomatoes on toast with aioli, Guinness Bread and Deep-Fried Bread and Butter Pudding — which the students loved it. John Wilson from the Irish times and Colm McCan also joined us this morning for the wine class, (with Pam getting ready for Halloween) 🎃 Sonya picking the beetroot for our farm shop, Maria milking the Jersey cows, Gary and the team with the ‘Just Cook It’ course and then extra curricular butchery, charcuterie and baking this evening.
Win a trip to Disneyland Paris with Petits Filous!
We are excited to announce there will be lots of fun prizes up for grabs. All you have to do is purchase a pack of Petits Filous and scan the QR code on the pack to be in for a chance of winning prizes such as:
✨A trip to Disneyland Paris ✨Zoo passes ✨Aquarium passes ✨Theme park passes ✨Cinema tickets
Winners will be across UK & Ireland. T&Cs Apply. See winwithpetitsfilous.co.uk for more. #PetitsFilous#Yoplait
Our delicious Banana Chocolate Smoothie Bowl contains the perfect amount of sweetness and will definitely leave you wanting more #DelMonteFreshProducehttps://bit.ly/3LQXicg
Who else is this excited for their summer holidays? 🌊 Time to ride the waves, catch some rays, and make unforgettable memories with your little ones. Let’s soak up every sunny moment! ☀️
Tunas & Tomatoes are just so good right now! Throw some pickled red onion, sea salt & olive oil & you’ve got summer on a plate. Not to mention @conservasortiz Ventresca Tuna is so delicate & flavourful it’s mind blowing. Get 3 for 2 on all tinned fish before offer ends next week!
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! 🥚 ☘️
4 x 175g hake fillets, pin boned, scaled and skin on
2 tbsp rapeseed oil
¼ butternut squash, deseeded and cut into cubes
1 onion, diced
2 cloves garlic, crushed
2cm piece of ginger, peeled and grated
½ red pepper, cored and cut into thin strip
s½ yellow pepper, cored and cut into thin strips
½ green pepper, cored and cut into thin strips
½ red chilli, seeds removed and thinly sliced
2 tsp mild curry powder2 tsp ground turmeric
1 x 400g can chopped tomatoes
1 x 400g tin coconut milk (Thai Gold brand, if possible)
100ml vegetable or fish stock
2 tbsp mango chutney
1 x 400g tin chickpeas, drained and rinsedJuice of
1 limeHandful of baby spinach leaves
Sea salt and freshly ground black pepper
Steamed basmati I rice, to serve
1 tbsp basil, chopped
1 tbsp coriander, chopped
Method
Preheat a large heavy based saucepan with the rapeseed oil over a medium heat
Add the butternut squash, onion, garlic, and ginger to the pan and stir to combine. Add in the sliced peppers, sliced chilli followed by the spices. Mix well to coat the vegetables in the spices, scraping the base of the pan.
Add in the chopped tomatoes, coconut milk, stock, mango chutney, chickpeas and lime juice. Stir to combine, cover with a lid and bring to the boil.
Once the curry has come to the boil, carefully place the hake portions on top and cover with the lid. Reduce the head to a low to medium and slowly poach the hake for 15 minutes, until cooked through.
Add in the spinach and nestle between the fish to wilt.
Season with sea salt and freshly ground black pepper and finish with chopped basil and coriander.
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