Posts

Posted on

Neven’s chicken sauce lyonnaise with crushed baby potatoes from Neven’s Ulster Food Tour airs Wednesdays on RTÉ One at 8.30pm.

Neven Maguire

By Neven Maguire

Celebrity Chef

Neven’s Ulster Food Tour airs Wednesdays on RTÉ One at 8.30pm.

Ingredients

Serves 4

For The Chicken

· 4 x Quality Assured Cornfed Chicken breasts, skin on

· 150g Chestnut Mushrooms, sliced

· 2 garlic cloves, peeled and crushed

· 2 x Shallots, peeled and finely sliced

· 50ml Madeira Wine

· 75ml White Wine

· 1 tbsp Red Wine Vinegar

· 1 tbsp fresh thyme leave, chopped

· 200ml Beef Stock

· 120ml Double Cream

· Sea salt and freshly ground black pepper


For The Crushed Baby Potatoes

· 1 Packet Irish Charlotte Potatoes

· 6 tbsp Olive Oil

· 6 Garlic Cloves, lightly bashed in their skins

· 1 tbsp rosemary sprigs

· Sea Salt and Freshly Ground Black Pepper

Method

For The Chicken

· Heat a large heavy based saucepan over a medium heat

· Add the rapeseed oil and butter

· Place the chicken into the heat pot skin side down and season the flesh side with sea salt and freshly ground black pepper

· Cook for 3-4 minutes on each side until just sealed

· Remove from the pan and set aside

· Using the same pot, add in the shallots, garlic and mushrooms and sauté for 2-3 minutes, stirring to combine

· Deglaze with the madeira wine, white wine and red wine vinegar

· Allow to reduce slightly

· Add in the chopped thyme and stir

· Add in the beef stock followed by the double cream and stir well to combine everything

· Return the chicken to the pan and nestle it into the sauce

· Cover with a lid and reduce the heat to a simmer

· Cook for 15-20 minutes until the chicken is cooked through and tender

· Finish with chopped parsley


For The Crushed Baby Potatoes

· Preheat the oven to 200°C (400°F/ Gas mark 6).

· Put the potatoes in a large pan with cold salted water. Bring to the boil and cook for 15-20 minutes until tender. Drain and leave to steam dry for a few minutes.

· Arrange the potatoes in a large shallow baking tin, leaving enough space between each one so they have room to spread once smashed. Using the back or a large spoon or potato masher, push down on each of the potatoes to make them crack open.

· Drizzle the olive oil over the potatoes, season with sea salt and black pepper and add the garlic to the tray along with rosemary sprigs.

· Roast for 45 minutes to 1 hour, turning once and removing the garlic, until the potatoes are crisp and golden.

· Arrange on a platter and let everyone help themselves

Posted on

Pasta with Mozzarella and Tomatoes in Garlic and Herb Butter @KerrygoldUSA #foodaware

pasta-with-mozzarella-and-tomatoes-in-garlic-and-herb-butter-hero

Ingredients:
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.

http://kerrygoldusa.com/recipes/pasta-with-mozzarella-and-tomatoes-in-garlic-and-herb-butter/
Posted on

Rory O’Connell – sponge filled with preserved raspberries, wrapped in pillowy marshmallow with a scattering of roses @kerrygoldirl


rorysfood
I will be making this beauty on @rteone this evening at 8 30. It’s a sponge filled with preserved raspberries and all wrapped in a pillowy marshmallow before having roses scattered all over it. It’s a special cake for the special people in your life. @kerrygoldirl @nomos.ie #cake #marshmallows #preserves #eat #delicious #ilovetocook
Posted on

Neven Maguire’s Apple Tart with Custard recipe @bordbia

Apple-Tart-with-Custard

From The Nation’s Favourite Food by Neven Maguire

Ingredients

Pastry

  • 225g plain flour, extra for dusting
  • 2 tbsp icing sugar
  • 100g butter, diced and chilled
  • 2 large egg yolks
  • 2-3 tbps ice-cold water

Filling

  • 900g Bramley cooking apples
  • 100g caster sugar
  • ¼ tsp ground cinnamon
  • Good pinch ground cloves/4 whole cloves
  • 1 tbsp milk

Custard

  • 5 egg yolks
  • 3 tbsp caster sugar
  • ½ vanilla pod, split in half and seeds scraped out
  • 300ml milk
  • 100ml cream

To Cook

To make the pastry: Sift the flour and icing sugar into a bowl. Using a round-bladed knife or the tips of your fingers, work in the butter and then mix in the egg yolks. Add the ice-cold water until the dough just comes together. Wrap in cling film and chill for at least 30 minutes.

Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust the work surface with flour.

Divide the pastry into 2 portions, one slightly larger than the other, then roll out the larger piece until it is about 30cm in diameter. Use to line a 20cm pie dish or a 23cm flat plate, gently pressing into the corners. Trim the edges with a knife and reserve the excess for decorating. Place back in the fridge to chill while you prepare the apples.

Peel, core and slice the apples. Place in a large bowl with all but 1 tablespoon of the caster sugar. Add the cinnamon and cloves and mix together. Brush the edge of the pastry with a little milk and then pile the apples into the lined pie dish. Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess.

Crimp the edges of the tart with a round-bladed knife, using your fingers as a guide. If you wish roll out the pastry scraps and cut into leaf shapes. Brush the shapes with milk and stick on top of the pie. Brush the entire top of the pastry with milk and sprinkle over the remaining 1 tablespoon of sugar. Bake for 25-30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for another 20-25 minutes, until golden brown.

Meanwhile, to make the custard, place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.

Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gently heat. Cook gently for 6-8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Keep warm.

Serving Suggestions

To serve, cut the warm apple tart into slices and arrange on warmed serving places with some of the custard. Pour the remaining custard into a jug and hand around separately.

 

http://www.bordbia.ie/consumer/recipes/desserts/pages/appletartwithcustard.aspx