Odlums @Odlums_Ireland 14 hours ago
Made with spelt flour and honey instead of sugar, these scones are delicious served with greek yoghurt and honey http://bit.ly/2iPp0e9
Spelt & honey scones served with greek yoghurt and honey @Odlums_Ireland
Flahavans Simple Oat & Blueberry Scones @RozannaPurcell
Flahavan’s Porridge Retweeted
Rozanna Purcell Simple Oat & Blueberry Scones 
Check out the recipe over on @FlahavansIRL http://flahavans.ie/2mins #moveeatbreathe
Terrine of Vanilla Ice cream with Meringue & Blackberry Sauce @BordBia
This dessert is really timeless – meringue and ice cream have been part of country house cuisine for hundreds of years and it would not have been out of place at the finest tables in Ireland at any time since ice houses were introduced in the 17th century
Serves Makes two small terrines, each serving four.
Ingredients
- 6 egg whites
- 150g (6 oz) caster sugar
- 150g (6 oz) icing sugar, sifted
Ice Cream
- 500ml (scant pint) milk
- 60g (2½ oz) granulated sugar
- 1 vanilla bean
- 6 egg yolks
- 60g (2½ oz) caster sugar
- Gelatine – 2g leaf (1 level teasp.) granulated -soaked in a little cold water
Marinated Blackberries
- 450g (1 lb) blackberries
- 250g (9 oz) sugar
- 125ml (5 fl oz) water
To Cook
First make the meringues:
Preheat a very cool oven, Gas Mark ½, 125°C (250°F). Butter and flour a large baking sheet. Whisk the egg whites until stiff, add the caster sugar slowly, whisking until completely dissolved, then lightly fold in the icing sugar. Pipe the mixture into small circular shapes and bake in the low oven for about 1½ hours to dry out without colouring. Cool and store in an airtight container.
Next make ice cream:
Heat the milk with the granulated sugar and split vanilla pod (scrape seeds into the milk). When just boiling, remove from the heat, cover and leave 10 minutes to infuse. Meanwhile beat the egg yolks with the caster sugar until the sugar has completely dissolved and the mixture is creamy. Bring the milk infusion back to the boil, add to the yolk mixture, keep whisking and return to the rinsed saucepan. Cook over medium heat, whisking all the time, to thicken a little – be very careful not to overcook – then strain through a very fine sieve. Whisk softened gelatine into the mixture and allow to cool, whisking occasionally. When cold, churn the mixture in an ice cream maker until thick.
To marinate the blackberries:
Sort through the blackberries, removing any stems; wash and drain. Put sugar and water into a pan and heat to dissolve, then bring up to the boil. Allow to cool, then add the blackberries.
To assemble the terrine:
Line two small loaf tins, 18cm x 6.5cm (7″ x 2½”) with overlapping clingfilm. Break up the meringues and fill the bottom of each tin, add ice cream, then some of the marinated blackberries. Cover with another layer of ice cream, close with overlapping clingfilm and freeze.
Serving Suggestions
Liquidise the marinated blackberries and strain to make a sauce. Pour a little onto large dinner plates, slice the ice cream terrine and lay on top of the blackberry sauce.
http://www.bordbia.ie/consumer/recipes/fruit/pages/terrineoficecream.aspx
.@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.
Sinead Delahunty -This Chicken & Chickpea Curry is delicious @Glenisk
GleniskVerified account @Glenisk 16 hours ago
Cool evenings call for warm plates! This Chicken & Chickpea Curry is delicious and so simple to whip up http://glenisk.com/recipes/chickenandchickpeacurry …
#AddGlenisk
Ingredients
2 tsp oil
2 medium onions, peeled and diced
3 cloves garlic, minced
1 tbsp curry powder
2 tsp ground cumin
1 tsp ground turmeric
2 tsp Dijon mustard
1 butternut squash, peeled and cubed
400ml hot vegetable stock
200ml Natural 0% Fat Irish Strained Protein Yogurt
5 large handfuls spinach
1 x 400g tin chickpeas, drained and rinsed
Method
- Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
- Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
- Pour in the stock and bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
- Once the squash is tender, take the pot off the heat and stir through the yoghurt, spinach and chickpeas until well combined and the spinach wilts.
- Serve the curry as you like – I love it with some fluffy brown or basmati rice!
chickpea, spinach & squash curry
Basil Pesto by @nevenmaguire @macneanhouse
Rachel Allen’s Baked Mushroom Risotto
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.
Organic Salad with Roasted Vegetables, Salad Leaves and Cheese @BordBia
This makes a perfect lunch with some crusty bread.
Serves 4
Preparation time: 30 mins
Ingredients
- 1-2 aubergines
- 8 unpeeled garlic cloves
- 3 tablesp.olive oil
- 2 red peppers, halved and deseeded
- 2 tablesp. balsamic vinegar
- 4 scallions, finely sliced
- 8-10 black olives
- Salt and black pepper
- Salad leaves, generous handful per person
- 200g cheese
To Cook
Preheat the oven to Gas Mark 4, 180°C (350°F). Slice the aubergines lengthwise and mix with 6 of the garlic cloves and 1-2 tablespoons of the oil. Spread out on a baking sheet. Season well. Roast until tender – this will take approximately 20 minutes.
Grill the peppers until well blackened. Cover with a tea towel and leave to cool. Then remove the skins and cut into strips.
Whisk the vinegar with the remaining oil in a large bowl, peel and chop the remaining garlic and add to the bowl. Mix in the aubergines and peppers, scallions and olives. Taste for seasoning. Tear up the salad leaves, arrange on a large platter, top with aubergine mixture and sprinkle with cheese.
Serving Suggestions
Serve with crusty bread.
Chai rice pudding with roasted rhubarb by Lily Higgins @NDC
Ingredients checklist
500 g rhubarb, chopped into 3” pieces
120 g sugar
1 orange, thickly sliced
100 g toasted flaked almonds or pistachio nuts
75 g pudding rice
375 ml milk
2 chai tea bags
2 tbsp sugar
Instructions
1Preheat the oven to 180C.
2 Place the rhubarb into an oven proof dish. Pour over the sugar. Place the orange slices on top. Cover with foil and bake for 25 minutes. Sprinkle with the orange blossom water and leave to cool.
3. Place the rice, milk, chai tea bags and sugar in a saucepan. Bring to the boil on the hob. Turn down to simmer slowly for 30 – 40 minutes, only leave the tea bags in the milk for ten minutes before removing.
4. Stir occasionally to ensure it doesn’t catch on the bottom. Spoon the rice pudding into bowls, top with some rhubarb and scatter with toasted almonds. Serve right away.
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.
Foodaware 
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)