Category: Health & Wellbeing

Posted on

Neven Maguire’s Pan-fried Hake with Lemon and Herb Butter Sauce @BordBia #macneanhouse

pan-fried-hake-with-lemon-and-herb-butter-sauce2

 Of course this recipe is great with just parsley but experiment with a combination of soft fragrant herbs sauce as parsley, chives, tarragon or chervil depending on what’s available.

Serves 4

Ingredients

  • 4 x 175g hake fillets, skin on and boned
  • 1 tablesp. olive oil
  • Salt and freshly ground pepper
  • 50g butter
  • ½ lemon, pips removed
  • 1 tablesp. chopped mixed herbs (parsley, chives and tarragon)

To Cook

Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.

Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce.

Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some sautéed new potatoes.

Serving Suggestions

Steamed broccoli and sauté new potatoes

Tips

Above all be careful not to overcook the fish.  To check, gently prod the thickest part of the fish with a small knife.  If it is cooked, the flesh will look opaque and the flakes will separate easily.  If it isn’t done yet, it will still have the translucent look for raw fish.

Other fish you could use: Whiting, haddock or trout fillets

Nutritional Analysis per Serving

Protein: 39g 

Carbohydrates: 52g 

Fat: 26g 

Iron: 2.4mg 

Energy: 644kcal 

Posted on

Dark Chocolate, Ginger & Hazelnut Oaty Biscuits @flahavans #ToyShow 🕹

flahavans

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

Serves 18 cookies|Takes 25 minutes

INGREDIENTS:
150g Flahavan’s Jumbo Porridge Oats
100g sprouted buckwheat flour
1 tbsp baking powder
1tsp cinnamon
50g toasted blanched hazelnuts, chopped
200g hazelnut butter
120g tahini
90ml coconut oil
60ml ginger syrup, from stem ginger
60ml maple syrup
90g stem ginger, finely chopped
100g Butlers 70% Dark Chocolate bar, finely chopped

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