Jacket potatoes, cottage cheese, smoked salmon and chives @cookwithavonmore
We’re a firm believer that healthy doesn’t have to mean bland! Jacket potatoes can be a simple but hearty meal idea. Try this recipe with Avonmore low fat cottage cheese (which is high in protein) smoked salmon and chives. http://bit.ly/1NpshMs
Pasta with Mozzarella and Tomatoes in Garlic and Herb Butter @KerrygoldUSA #foodaware
Ingredients:
- halved grape tomatoes
- Kerrygold Garlic & Herb Butter
- cooked linguine
- small boccaccini (fresh mozzarella balls)
- Kerrygold Dubliner Cheese
- snipped fresh basil
Directions:
Stir halved grape tomatoes into melted Kerrygold Garlic & Herb Butter; cook for 2 minutes to heat tomatoes. Toss with hot, cooked linguine, adding additional butter to taste; season with salt and pepper. Stir small boccaccini (fresh mozzarella balls) into hot pasta. Cook just until cheese starts to melt. Top with with shredded Kerrygold Dubliner Cheese and snipped fresh basil.
Chocolate Iced Mille-Feuilles from Neven Maguires Irish Food Trails
This dessert looks so impressive that it’s hard to believe that you’ve actually made it yourself with such little effort. It can be made up to 1 month in advance, leaving nothing for you to do on the day.
Serves 4
Ingredients
- 1 x 100g (4oz) bar of plain chocolate (70% cocoa solids), broken into pieces
- 150g (5oz) white chocolate, broken into pieces
- 225ml (8fl oz) cream
- 1 vanilla pod, split in half lengthways and seeds scraped out
- 1 large egg white
- 2 tsp icing sugar
- good-quality cocoa powder, to dust
- fresh raspberries, to serve
To Cook
Use a little water to dampen a 450g (1lb) loaf tin (the more square shaped, the better), then line with a double layer of cling film. Line 2 large baking sheets with non-stick baking paper.
Melt the plain chocolate in a heatproof bowl set over a pan of simmering water. Spoon half the melted chocolate onto each sheet of baking paper and spread it out to the edges in a thin layer. Put in the fridge for about 30 minutes to set.
Melt the white chocolate and 5 tablespoons of the cream in a separate heatproof bowl set over a pan of simmering water. Once melted, give it a good stir and set aside to cool.
Whip the rest of the cream in a large bowl with the vanilla seeds until the cream is just holding its shape, then fold in the cooled melted white chocolate.
In a separate bowl, whisk the egg white and icing sugar until stiff peaks have formed, then fold into the white chocolate mixture.
Carefully peel the plain chocolate from the baking paper and break it up into pieces.
Place a couple spoonfuls of the whipped cream mixture into the prepared loaf tin and cover with a layer of the plain chocolate pieces. Repeat the layers until the loaf tin is filled up, finishing with a layer of whipped cream. Cover the top with cling film and freeze overnight (or up to 1 month). Any remaining pieces of plain chocolate can be put into a freezer-proof container and frozen separately to use for decoration.
About 1 hour before serving, transfer the loaf tin and reserved chocolate decoration to the fridge.
Serving Suggestions
To serve, carefully turn out onto a serving plate and peel away the cling film. Break up the reserved plain chocolate into small jagged pieces and use to decorate the top. Add a light dusting of cocoa powder and put straight on the table. Cut into slices and arrange on plates with some raspberries
It’s Friday meaning it’s time for a treat @ConnachtGold
Connacht Gold @ConnachtGold 2 hours ago
It’s #Friday meaning it’s time for a #treat what will you bake with @ConnachtGold #LoveToBake Specially made with #bakers in mind!
Pasta with Mozzarella and Tomatoes in Garlic and Herb Butter @KerrygoldUSA #foodaware
Ingredients:
- halved grape tomatoes
- Kerrygold Garlic & Herb Butter
- cooked linguine
- small boccaccini (fresh mozzarella balls)
- Kerrygold Dubliner Cheese
- snipped fresh basil
Directions:
Stir halved grape tomatoes into melted Kerrygold Garlic & Herb Butter; cook for 2 minutes to heat tomatoes. Toss with hot, cooked linguine, adding additional butter to taste; season with salt and pepper. Stir small boccaccini (fresh mozzarella balls) into hot pasta. Cook just until cheese starts to melt. Top with with shredded Kerrygold Dubliner Cheese and snipped fresh basil.
Stir-fry Chicken with Coconut Milk and Noodles @BordBia
Irish Food Board
@Bordbia
·
Chicken stir-fry with coconut milk and noodles is the perfect mid-week meal and on the table in less than half an hour. Find the full recipe here: https://hubs.ly/H0vP72g0
.@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
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.
Rachel Allen’s Raw Beetroot Soup with Dill and Honey Yoghurt –
Ingredients
- 200 g (7oz) natural yoghurt
- 160 g (5½oz) peeled, cored and chopped apple
- 160 g (5½oz) peeled raw beetroot, chopped (young tender beetroot is best)
- 0.5 clove of garlic
- 1 tsp toasted and ground cumin seeds
- good pinch of salt
- good twist of black pepper
- 1 tblsp cider vinegar
- 1 tsp honey
- walnut oil or extra virgin olive oil, to serve
- for the dill and honey yoghurt
- 1 tsp honey
- 3 tsp chopped dill
- 50 g (2oz) natural yoghurt
Method
- Mix all the ingredients for the dill and honey yoghurt together and chill until needed.
- Put the yoghurt and apple into a blender with 100ml (3½fl oz) water. First give it a quick blitz, then add all the remaining ingredients except the oil and whiz for a good length of time until as smooth as possible. Pour through a sieve, then chill before serving.
- To serve, pour the soup into bowls. Blob on some of the dill and honey yoghurt, then drizzle with walnut or extra virgin olive oil.
Stir-fry Chicken with Coconut Milk and Noodles @BordBia
Irish Food Board
@Bordbia
·
Chicken stir-fry with coconut milk and noodles is the perfect mid-week meal and on the table in less than half an hour. Find the full recipe here: https://hubs.ly/H0vP72g0
Foodaware 