Kerrygold Chocolate Hazelnut Eclairs
Ingredients:
- For the choux pastry:
- ½ stick of Kerrygold Unsalted Butter
- ½ cup of water
- ¾ cup of plain flour, sifted
- 3 large free range eggs
- For the crème patisserie:
- 6 large free range egg yolks
- ⅔ cup of sugar
- ⅓ cup of cornflour
- 2 cups of milk
- 1 vanilla pod
- ½ stick of Kerrygold Unsalted Butter
- For the chocolate glaze:
- ⅔ cup of good quality dark chocolate
- ¼ cup of cream
- ½ stick of Kerrygold Unsalted Butter
- ½ cup of roasted hazelnuts, roughly chopped
Directions:
- Preheat the oven to 425˚F and line two large baking sheets with parchment paper. Place the butter and water in a saucepan and bring to a steady boil until the butter is melted. Remove from the heat and add the flour, beating with a wooden spoon until a dough comes together. Place back over the heat and beat the dough in the saucepan for about 40 seconds. Remove from the heat and set aside.
- Beat the eggs in a small bowl. Add the eggs little at a time, beat thoroughly with a wooden spoon until the egg is completely incorporated after each addition. You are looking to have a consistency that will hold its shape when piped. It should be smooth, shiny and just about fall from the spoon. You might not use all the egg.
- Using a spatula, scoop the dough into a large piping bag fitted with a large round piping nozzle and pipe 10cm lines on the lined baking sheets, leaving about 4cm in between each line to allow for spreading. Brush each one with a little leftover beaten egg.
- Place in the oven, reducing the heat to 375˚F for approximately 25 minutes until they have risen and are golden and crisp. Transfer to a wire rack and use a sharp pointed knife to pierce three holes on the underside of the buns. Allow to cool completely before filling.
- For the crème pâtissière, split the vanilla pod in half and scrape out the seeds. Add this to a medium saucepan with the milk and place over a medium high heat. Bring to the boil and then turn off the heat. Scoop out the vanilla pod.
- While the milk is coming to the boil, place the sugar, cornflour and egg yolks in a large mixing bowl and beat with a whisk until thick and pale.
- Pour the hot milk into the bowl, whisking quickly and continuously until it is smooth and incorporated. Pour the mixture back into the saucepan and place over a medium heat beating continuously until it has thickened.
- Transfer the crème pâtissière to a cold bowl, create a flat surface with the back of a spatula and wipe the top with little butter (this will prevent a skin forming). Cover directly with cling film and allow to cool completely.
- 9 For the chocolate glaze, melt the dark chocolate in a bowl set over a saucepan of hot water. When the chocolate has melted remove the bowl from the heat and gently stir through the cream. Fold in the butter until you have a shiny, spreadable chocolate glaze.
- 10 To assemble the eclairs, fill a piping bag, fitted with a small round nozzle, with the crème pâtissière and pipe into the holes on the underside of the choux buns. Spread the chocolate glaze over the top of each eclair and sprinkle with the roasted hazelnuts. Serve straight away or the eclairs will keep for 1 or 2 days in the fridge.
Kerrygold Ireland, this classic Irish apple tart recipe is so simple and perfect with a pot of tea
Nostalgic and sweet, this classic Irish apple tart recipe is so simple and perfect with a pot of tea #baking #recipe https://kerrygold.com/ie/recipes/apple-tart/ …
Rigatoni made with Barilla Creamy Genovese Pasta Sauce
Made with Barilla Creamy Genovese Pesto Sauce
- Prep
- Cook
- Skill Casual
Ingredients
8 Servings
- 1 box Barilla® Rigatoni
- 1 jar Barilla® Creamy Genovese Pesto
- ½ cup Parmigiano-Reggiano cheese, grated
- 10 sweet basil leaves. torn
Instructions
- Bring a large pot of water to a boil; cook pasta according to package directions.
- Meanwhile place pesto in a large bowl, stir in ½-cup pasta cooking water.
- Drain pasta and then toss with pesto.
Flahavan’s warm porridge with stewed apple and a dash of cinnamon
Organic Berries in a Lemongrass Syrup with Natural Yogurt
Serves 4
Ingredients
- 2 lemon grass stalks, finely chopped
- 225g sugar
- Juice and zest of 1 lime
- 300g blackberries
- 300g raspberries
- 300g strawberries, halved and quartered
- Organic natural yoghurt
To Cook
Put the lemongrass into a saucepan with the sugar and 1/2 litre of water, stir until the sugar dissolves, then bring to the boil. Reduce the heat and simmer for 2 minutes. Cool, cover and chill overnight for the flavours to infuse. Strain the syrup and add the lime juice and half the lime zest.
Serving Suggestions
Divide the fruit between 4 bowls, pour over some syrup and scatter the remaining lime zest. Any leftover syrup will hold in the fridge for up to three weeks. Serve with a bowl of natural yoghurt.
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.
Neven Maguire’s Roasted Carrots
Mary Flahavan’s Baked Organic Salmon with honey
Serves 4
Ingredients:
- 640g Organic Fillet of Salmon
- 100g Flahavan’s Organic Porridge Oats
- 100g Organic Bread Crumbs
- 100g Leeks
- 50g Organic Herbs
- 50g Organic Honey
- 100ml Fish Stock
- 100ml Creme Fraiche
- 50g Cabbage
- 2 Shallots
- 1 Lemon
- Salt and Pepper to taste
Method:
- Place organic salmon on a chopping board, cut a slit down the centre.
- Toast the Flahavan’s Organic Porridge Oats in a pan, add breadcrumbs, chop shallots and sweat off in a small amount of butter.
- Place fresh herbs, Flahavan’s Organic Porridge Oats, breadcrumbs and shallots in a blender and blend to result in a green rustic oat crumb mixture.
- Brush the salmon with honey and top with the organic oat crumb mixture.
- Place the organic salmon on a baking tray, bake in oven at 180 degrees Celsius for 20 minutes.
- Prepare the cabbage and leeks, blanch off in boiling water and refresh.
- To prepare the sauce, place the fish stock in a saucepan and reduce by half.
- Add honey, lemon juice and chopped herbs.
- To serve, place organic salmon on top of the cabbage and leeks, dress salmon with sauce and garnish.
.@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.
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