recipes – Page 17

August 19, 2025

Rachel Allen’s Baked Mushroom Risotto #Ballymaloe

Serves 2-4.

You will need:

50g (2oz) dried porcini mushrooms

400ml (14fl oz) boiling water

800ml (1pt 9fl oz) good-quality chicken or vegetable stock

50g (2oz) butter

1 onion, finely chopped

3 garlic cloves, chopped

Salt and freshly ground black pepper

400g (14oz) risotto rice, such as carnaroli or arborio

200ml (7fl oz) white wine

8 tablespoons grated Parmesan, plus extra for serving

100g (3oz) butter, soft, cut into cubes

4 tablespoons marjoram or parsley, chopped

Good squeeze of lemon juice

2-3 tablespoons mascarpone (optional)

Directions

In a heatproof bowl, combine the dried porcini mushrooms and boiling water. Soak for 20 minutes or until soft.

Preheat the oven to 180°C, 350°F, Gas 3. Place the chicken or vegetable stock, whichever you are using, in a saucepan over a medium-low heat and bring to just under a simmer.

Add the butter to a large saucepan or casserole dish with a lid, and place on a medium heat. Add the chopped onion and the chopped garlic and cook for 6-8 minutes until soft.

As the onion is cooking, drain the porcinis but reserve the soaking liquid. Roughly chop the porcinis and set aside, then strain the soaking liquid and add to the simmering stock. Season this liquid with salt and pepper.

Add the chopped porcinis to the onion and cook, stirring frequently, for 1-2 minutes. Next, stir in the risotto rice and cook for two minutes, stirring gently. Add in the white wine, stir and cook for 2-3 minutes until it has evaporated. Pour in the simmering stock, stir to combine, place a lid on top and put it into the oven. Cook for 10-12 minutes until just al dente.

Remove the risotto from the oven, add the grated Parmesan and cubes of butter, then use a wooden spoon to beat everything together. Stir in the marjoram or parsley, whichever you are using, lemon juice and mascarpone, if using.

Serve immediately with grated Parmesan on top.

http://www.rachelallen.com/post/baked-mushroom-risotto

August 19, 2025

Rachel’s Banana Butterscotch Pudding @kerrygoldusa

I absolutely adore this pudding from Bill’s book, Simply Bill. He made this when I appeared with him on Great Food Live, and as soon as I tasted it I was hooked. I have adapted the recipe slightly to fit the pie dish that I have. To make this for 12 people, double this recipe and cook in a 10-inch square gratin dish for 55 minutes.

FOR THE PUDDING:

1 cup (4 oz) all-purpose flour

3 tbsp baking powder

1/2 cup (4 oz) superfine sugar

1 egg, beaten

1 banana, mashed

1 cup milk

1 tsp vanilla extract

6 tbsp (3/4 stick) Kerrygold Butter, melted

FOR THE TOPPING:

1/2 cup (4 oz) light brown sugar

2 tbsp corn syrup

2/3 cup boiling water

Softly whipped cream or vanilla ice cream

TO SERVE:

Preheat the oven 350°F (180°C). Sift the flour and baking powder into a bowl. Add the sugar. Mix together the beaten egg, mashed banana, milk, vanilla extract and melted butter. Pour mixture into the dry ingredients and stir until combined. Pour this wet dough into a 9-inch pie dish and place the dish on a baking sheet.

To make the topping, put the brown sugar, corn syrup and boiling water in a saucepan. Bring to the boil and then drizzle over the pudding. Bake for 30–40 minutes, or until it feels slightly firm in the center. Serve with softly whipped cream or vanilla ice cream. If you’re not going to serve the pudding immediately, keep it somewhere warm until you are ready—it sits quite happily.

http://kerrygoldusa.com/recipes/banana-butterscotch-pudding/

August 19, 2025

Rory O’Connell’s Summer spinach with garlic, chilli and lemon with thanks to Rachel Allen

Directions

Wash the destalked spinach in several changes of cold water, then allow it to drain in order to remove as much of the water as possible.

Place a wide, low-sided, heavy saucepan or frying pan on the heat and add the olive oil. Immediately add the peeled thinly sliced garlic, and cook gently until the olive oil gets hot and the garlic colours slightly. Add the crushed dried chilli or the chilli flakes, whichever you are using, and cook for a few seconds – the garlic should now be golden.

Increase the heat and add the drained spinach, being careful because it will hiss and spit a bit. Cook the spinach, turning it constantly, then season with a little salt and freshly ground black pepper.

Add the lemon juice and zest, and stir them in. Pull the pan off the heat and taste. Correct the seasoning and serve the spinach immediately in a hot dish. The spinach can also be removed from the pan when it is cooked, spread out flat to cool, and served later at room temperature.

Garlic Recipes:

August 14, 2025

.@Anahaugh stuffed roast chicken breast & mushrooms @SaturdayKitchen

Anna Haugh’s meat feast medley combines sausagemeat stuffing, pancetta and chicken breast, all in one neat parcel.

Ingredients

For the potatoes

2 potatoes, peeled
2 tbsp olive oil
pinch garlic powder
pinch onion powder

For the stuffed chicken

200g/7oz sausagemeat
1 large sprig parsley, finely chopped
50g/1¾oz hazelnuts, roughly chopped
4 skinless chicken breasts, sliced horizontally to create a pocket in the thickest part of the breast
12 slices smoked pancetta
salt

For the mushroom sauce

100g/3½oz salted butter, plus extra to finish the sauce
1 garlic clove, roughly chopped
10 sage leaves
450g/1lb girolle mushrooms, cleaned
200ml/7fl oz chicken stock

Method

Preheat the oven to 190C/170C Fan/Gas 5.
Bring a pan of water to the boil, add the potatoes and cook for 10 minutes until par-boiled, not fully cooked through. Remove and allow to cool whilst you prepare the rest of the dish.
Combine the sausagemeat, hazelnuts and parsley in a bowl and mix thoroughly.
Divide the sausagemeat filling between the pockets in each chicken breast. Season the chicken with a pinch of salt and roll each chicken breast in 3 slices of pancetta. Place the chicken breasts on a baking tray and bake for 10–15 minutes, depending on the thickness of the breast. When the chicken is cooked through, remove from the oven and rest for 5 minutes.
Grate the par-boiled potatoes on a box grater. Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the grated potato, garlic powder, onion powder and a pinch of salt and fry until golden.
In a separate pan, melt the butter and add the garlic and sage leaves. Fry until the leaves are wilted, then add the mushrooms and a pinch of salt. Cook for 1–2 minutes until golden.
Add the chicken stock and reduce to a sauce consistency. You can add an extra knob of butter to finish the sauce, if you like.
To serve, place the fried potato on a serving plate. Carve the chicken and arrange on top, finishing with the mushroom sauce.

https://www.bbc.co.uk/food/recipes/stuffed_and_roast_77417

August 13, 2025August 13, 2025

Mary Flahavan’s delicious 😀 Carrot and Oatmeal cake

flahavansWe’ve baked Mary Flahavan’s delicious Carrot and Oatmeal cake to watch during #GBBO – sure, you can’t watch it without having freshly baked goodies nearby! #oats #treat #goodies #carrot #oatmeal

August 11, 2025

Odlums Granny’s Apple Cake

What you need:

225g/8oz Odlums Self Raising Flour
175g/6oz Butter or Margarine
175g/6oz Shamrock Golden Caster Sugar
3 Eggs
1 level teaspoon Goodall’s Cinnamon (optional)
3 Apples (peeled & cored)

How to:

Preheat oven to 190°C/375°F/Gas 5. Grease and base line a 900g/2lb loaf tin.
Beat butter/margarine and sugar together. Add the eggs, one at a time, beating well after each addition.
Stir in the sieved flour and cinnamon, if used.
Roughly chop 2½ apples and stir into the mixture, then transfer to the prepared loaf tin.
Slice the remaining half apple into thin circles and arrange on top of mixture.
Bake for 30 minutes approx. Allow to stand in tin for about 5 minutes, then turn onto a wire tray to cool.
To finish, dust with sieved icing sugar. Enjoy!

http://www.odlums.ie/recipes/grannys-apple-cake

August 11, 2025

Mary Flahavan- how to make the perfect bowl of porridge…

Flahavans

· 2 hrs

Flahavans

We are sharing Mary Flahavan’s definitive guide to making the perfect bowl of porridge, as it’s been handed down through the Flahavan’s family for seven generations.#PerfectPorridge #FlahavansPorridge #NationalPorridgeWeek

The Perfect Porridge Recipe…

(Porridge on the hob with 3 topping variations)

Preparation time: 2 minutes
Cooking time: 5 minutes
Serves: 3

Ingredients:
120g Flahavan’s Oats
875mls of whole milk

Method:
Makes 3 x 40g servings on the hob.
Stir oats into milk.
Bring to the boil and simmer for 5 minutes stirring continuously.
Pour porridge into serving dish.

Serving suggestion 1
Top with greek yoghurt, mixed berries, coconut flakes, chia seeds
Serving suggestion 2
Top with peanut butter, grated dark chocolate and a chopped banana
Serving suggestion 3
Top diced apple, dried cranberries, honey and cinnamon

August 11, 2025

Rachel’s warm winter green salad with Caesar dressing, smoked bacon and a poached egg #ballymaloe

For the salad, you will need:

4 good-quality eggs
1 tablespoon sunflower oil, for frying
8 rashers of smoked streaky bacon, cut into 1cm (¼in) dice
4 handfuls of mixed lettuce leaves, including rocket and winter greens, such as baby spinach, mustard greens or beetroot leaves
50g (2oz) Parmesan cheese, grated, to serve
1 tablespoon chives, chopped, to serve

First, make the dressing – you can do this either in a food processor or by hand. First, pour the sunflower or vegetable oil, whichever you’re using, and the extra-virgin olive oil into a jug.

If you’re making the dressing by hand, mash the anchovies with a fork, then put them in a bowl along with the egg yolk, the crushed garlic, the lemon juice, the Dijon mustard, the pinch of salt, the Worcestershire sauce and the Tabasco sauce. Whisk together.

As you’re whisking, add the oil mixture from the jug very slowly and gradually. The dressing will become creamy as the emulsion forms.

When all the oil mixture has been incorporated, whisk in 25ml (1fl oz) of water to make the dressing the consistency of double cream, then add some extra seasoning to taste.

If you’re making the dressing in a food processor, add the anchovies, the egg yolk, the crushed garlic, the lemon juice, the Dijon mustard, the pinch of salt, the Worcestershire sauce and the Tabasco sauce. Whizz together, then gradually add the oil mixture from the jug and the water, as previously described, pouring them in through the machine’s feed tube.

To poach the eggs, first put a saucepan of water on a high heat and bring it to the boil.

Meanwhile, pour the sunflower oil into a frying pan on a high heat, add the bacon and fry it for 3-5 minutes, or until it is golden brown and crispy. Drain it on kitchen paper and set aside.

While the bacon is frying, tear the mixture of lettuce and winter greens into large, bite-sized pieces and place a handful on a plate. Drizzle with 1-2 tablespoons of the dressing, then sprinkle with the crispy bacon pieces.

Once the egg-poaching water has come to the boil, turn the heat down to low. Crack each egg into the lightly simmering water and poach for 3-4 minutes, or until the white is set and the yolk is still a little soft.

Turn the heat off under the saucepan and carefully lift each egg out, one by one, allowing all water to drain from the egg. Arrange one egg in the centre of each plate of dressed salad leaves, sprinkle with grated Parmesan and chopped chives.

Serve immediately.

http://www.rachelallen.com/post/warm-winter-green-salad-caesar-dressing-smoked-bacon-and-poached-egg

August 10, 2025

Potato and Mushroom Omelette

Serves 4

Cooking time: 20 minutes

Ingredients

2 medium-sized Rooster potatoes, peeled and thinly sliced (apprximately 300g)
1tbsp olive oil
10g butter
100g chestnut mushrooms, sliced
5 medium eggs
20ml milk
A dash of cream
2tbsp chopped fresh parsley
Salt and milled pepper

To Cook

Place the sliced potatoes into a pan of boiling water and cook for 5 minutes, drain and leave until needed.

In a large frying pan add the olive oil and butter and cook the sliced mushrooms until soft, approximately 5 minutes. While the mushrooms are cooking preheat your grill to medium.

In a bowl lightly whisk the eggs, cream, parsley and a little seasoning.

Pop the potatoes into the pan with the mushrooms, arrange so the pan is evenly covered. Pour in the egg mixture and cook over a very low heat until the egg is setting around the edge, pop under the grill and continue to cook until set.