Nutrition key to sound health
Kerrygold Ireland @KerrygoldIRL 4 hours ago
A brilliant mid-week supper from @ImenMcDonnell Hot-Smoked Salmon Tacos. Combining smoky chipotle with garden-fresh kale and cabbage verde, these fish tacos pack a rich and flavorful yet balanced punch, not to mention plenty of omega-3s and antioxidants https://kerrygold.com/ie/recipes/farmettes-hot-smoked-salmon-tacos/ …
This traditional Irish peasant food gets an upgrade with the help of some pure Irish butter and decadent truffle oil. The snap of fresh chives adds a finishing touch to an old-fashioned side made new again.
Heat oven to 400° F. Cut off the top 1/2 to 1 inch off garlic bulb to expose cloves. Wrap garlic in foil, place in baking pan and bake until soft and browned, about 45 minutes. Squeeze garlic from skins. Meanwhile, in large saucepan over high heat, bring 1 quart water to boil. Add potatoes, cover and return to boil. Reduce heat to medium-high and simmer until potatoes are very tender, about 10 minutes. Drain potatoes and return to pan. Heat milk in microwave oven until steaming, about 1 minute. Pour milk over potatoes, add roasted garlic and mash with potato masher. Season with salt and pepper to taste. Spoon onto four plates or small bowls. Make a well in the middle of each serving and fill with 1 tablespoon Kerrygold Butter. Drizzle each serving with 2 teaspoons truffle oil and sprinkle with 1 teaspoon chives.
https://www.instagram.com/reel/Cte1TVYouhz/?igshid=MTc4MmM1YmI2Ng==
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.
Fleming’s Famous Lough Bawn Hotel, Killeshandra, Co.Cavan
•
Follow
Post
To celebrate, we have some gorgeous recipes from our National Porridge Week ambassador, Eunice Power.
First up is Eunice’s Hot Porridge with Cranberry, Apple & Orange Compote 🍎🍊
Bring a little early festive colour to the breakfast table with a steaming bowl of creamy Flahavan’s porridge topped with cranberry, apple and orange compote. Sweet, tart and gently citrusy, it’s a lovely way to brighten the cooler mornings ahead.
Serves 2
Porridge Ingredients:
• 100g Flahavan’s Rolled Oats
• 300ml Flahavan’s Vitamin Rich Oat Drink
• 150ml water
• 1 crisp apple, coarsely grated
• 40g dried cranberries
• Zest of ½ orange
• 2–3 tbsp fresh orange juice
• 1–2 tsp honey, to taste
• 1 tsp (5g) butter
• Pinch of salt
• ½ tsp cinnamon
• ½ tsp ground ginger
• Pinch of nutmeg
• 2 tbsp chopped walnuts or pecans
Compote:
• 250g apple, peeled, cored and chopped
• 100g frozen cranberries
• Juice of 1 orange (roughly 60–80ml)
• 20–25g sugar (about 1½–2 tbsp)
• 2–3 tbsp water
• Optional: a small pinch of cinnamon
Method
1. To make the compote, add the apple, cranberries, orange juice, 20g sugar and 2 tbsp of water to a small saucepan.
2. Bring gently to a simmer, cover & cook over a low-medium heat for 12–15 minutes, stirring occasionally, until the apple is completely soft & the cranberries have burst.
3. Taste and adjust the sweetness with additional sugar if needed.
4. Remove from the heat, allow to cool for a few minutes, then blitz until smooth using a stick blender. If it’s thicker than you’d like, blitz in an extra tablespoon or two of water or orange juice.
5. Once cooled, refrigerate until needed.
6. To make the porridge, add the rolled oats, oat drink, water, grated apple, dried cranberries, cinnamon, ginger, nutmeg & salt to a saucepan.
7. Cook for 5–7 minutes, stirring frequently, until thick and creamy.
8. Add the orange zest and juice & cook for another 30–60 seconds.
9. Remove from the heat & stir through the butter and honey until melted.
10. Swirl compote through the hot porridge, sprinkle with chopped walnuts or pecans.
Enjoy!
Student chefs from TU Dublin joined Maura and Dáithí in the studio.
Sticky Toffee Pudding
· 200g butter, room temperature
· 185g self-raising flour
· 185g dates, roughly chopped
· 1 tbsp bicarbonate of soda
· 185g brown sugar
· 30g treacle
· 1 tsp nutmeg
· 1tsp mixed spice
· 2 medium eggs
· 1 tsp vanilla extract
· Pinch of salt
Butterscotch Sauce
· 70g butter
· 70g brown sugar
· 70g golden syrup
· 100ml double cream
· Pinch of sea salt
· ½ tsp vanilla extract
· A few drops of lemon juice
1. Preheat the oven to 180°C / 350°F / Gas Mark 4. Line a baking tin with parchment paper.
2. Dice the butter and place it in a saucepan over medium heat. Allow it to melt, then continue to cook until it foams and turns a light golden-brown colour. Remove from the heat immediately and set aside to cool.
3. Place the chopped dates in a saucepan with 300ml water. Bring to the boil, then reduce to a simmer and cook for 5 minutes, until the dates are soft.
4. Remove from the heat and stir in the bicarbonate of soda (the mixture will foam). Set aside to cool slightly.
5. Transfer the date mixture to a mixing bowl and add the brown sugar, treacle, vanilla extract, nutmeg, mixed spice and cooled brown butter. Mix well.
6. Beat eggs and add to the mixture until fully incorporated.
7. Sieve in the flour and salt, then gently fold until a smooth dropping consistency is achieved.
8. Pour the batter into the prepared tin and bake for 35–40 minutes, until risen and firm to the touch.
Butterscotch Sauce
1. Place the butter, brown sugar, and golden syrup in a saucepan over medium heat. Stir and allow to simmer gently.
2. Remove from the heat, add a few drops of lemon juice, then whisk in the double cream.
3. Finish with sea salt and vanilla extract. Serve warm over the pudding.
Chef’s tips:
· When making brown butter, don’t use a high heat, as milk solids can burn easily
· Brown butter can be used in so many other dishes, such as madeleines and fish dishes, or even vegetables, with its rich nutty caramel flavour.
· Best served warm with some vanilla ice-cream.
