Category: Health & Wellbeing

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Neven Maguire’s Salmon Burger with Roasted Red Pepper Salsa @RTEfood

 
 
 
 

 

Great when you’re entertaining.

 

Ingredients

  • 550g (1¼lb) salmon fillet, skinned and boned (well chilled)
  • 2 spring onions, thinly sliced
  • Wasabi paste
  • 2 tsp sesame seeds
  • 1 tblsp seasoned flour
  • 4 slices sourdough bread
  • 4 Little Gem lettuce leaves
  • Handful of fresh coriander sprigs
  • Lime wedges, to serve

For the Roasted Red Pepper Salsa:

  • 2 roasted red peppers, finely diced (from a jar is fine)
  • 2 plum tomatoes, seeded and finely chopped
  • Finely grated rind of 1 lemon
  • 2 tblsp sweet chilli sauce
  • 1 tblsp rapeseed oil
  • 1 tblsp chopped fresh coriander
  • 1 tblsp shredded fresh basil sea salt and freshly ground
  • Black pepper

Method

  1. Using a sharp knife cut away any brown bits from the salmon fillet, then finely chop.
  2. Place in a bowl, then stir in the spring onions, mustard and sesame seeds. Season to taste.
  3. Divide into 4 portions, then using slightly wetted hands, shape into patties. Dust the patties in the flour, shaking off any excess. Place in the fridge for 10 minutes to firm up.
  4. Meanwhile, make the roasted red pepper salsa. Place the red peppers in a bowl and stir in the tomatoes, lemon rind, sweet chilli sauce, oil and herbs. Season to taste and set aside at room temperature to allow the flavours to develop.
  5. Heat a large non-stick frying pan over a medium heat. Add the olive oil to the frying pan and then add the salmon burgers. Cook for 3-4 minutes on each side, until lightly golden but still slightly pink in the centre. Be careful not to overcook them or they will quickly become dry. Set aside.
  6. Meanwhile, heat a griddle pan until smoking hot. Add the slices of sourdough bread and chargrill for 1-2 minutes on each side, until nicely marked.
  7. Arrange on warmed plates and top with Little Gem lettuce leaves and the burgers. Spoon over the roasted red pepper salsa, then scatter over the coriander sprigs and serve with lime wedges.
  8. Great when you’re entertaining.

     

     
    1. https://www.rte.ie/lifestyle/recipes/2015/0203/743393-salmon-burger/
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Wade Murphy’s Summer Berry Trifle @RTEfood

wade murphy trifle

 
 
 

 
Food on RTÉ
 
@RTEfood

 

 
 

Ingredients

Serves 4-6

For the Sponge Cake:

  • 170g soft unsalted butter
  • 170g caster sugar
  • 170g self raising flour
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • Zest of 1/2 an orange
  • 4 large free range eggs
  • 1 jar strawberry jam

For the Berry Jelly:

  • 700g berries and currants – strawberries, raspberries & currants, or whatever summer fruit you prefer
  • 100ml elderflower cordial
  • 1 pkt raspberry jelly
  • 2 tbsp raspberry liqueur 
  • Zest of 1/2 orange

For the Custard:

  • 180ml cream
  • 120ml full-fat milk
  • 50g caster sugar
  • 1/2 vanilla pod
  • 4 egg yolks

Method

For the sponge:

  1. Preheat the oven to 170˚C. Start the sponge by greasing and lining a cake tin with greaseproof paper.
  2. In a mixing cream the soft butter with the sugar. Add the eggs one at a time, followed by the vanilla and orange zest. Carefully sift and fold in the flour and baking powder until combined.
  3. Pour the cake mixture into the tin and bake for 30-40 minutes until golden brown and the sides of the cake are coming away from the tin.
  4. Remove from the oven and allow to cool slightly. After about 15 to 20 minutes remove from the tin and peel away the greaseproof paper. Place on a wire rack and cool completely.
  5. Once cool cut the sponge into even sized cubes about 1.5 to 2 cm. Allow 4 -5 cubes per portion. Spread some strawberry jam over the cubes and save the rest to have with a cup of tea!

For the jelly:

  1. Prepare the jelly as per the packet instructions but do not place in the fridge to set. Add the cordial and orange zest.
  2. Place the sponge cake cubes into the dish. Spoon the liqueur over and allow to soak into the sponge for a few minutes. Scatter the fruit on top of the soaked sponge.
  3. Pour the prepared jelly over the fruit. Cover the dish with cling film and leave to set in the fridge for at least two hours.

For the custard: 

  • In a mixing bowl whisk the yolks & sugar until pale and slightly fluffy.
  • Bring the vanilla, milk and cream up to the boil, remove from the heat and slowly pour into the yolk mixture whilst whisking constantly.
  • Pour the custard mix back into the pot and return to the stove on a low to medium heat and bring to 80˚C stirring continuously, if you don’t have a thermometer just constantly stir until the custard thickens. You can’t walk away from this or else you will scramble your custard.
  • Strain and allow to cool completely.

To serve:

Remove the serving dish from the fridge and allow to come to room temperature. Pour the custard over the top of the jelly and garnish with some whipped cream, grated chocolate and some toasted pistachio nuts.

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