The best #bakes start with the best butter from the Emerald Isle! 8/10 people prefer the food they eat to be made from natural, pure and creamy butter 
#AfternoonTeaWeek #BetterWithButter
Rachel’s Sardine, Tomato and Avocado Bruschetta
Baked Raspberry Oats with Glenisk Vanilla Strained Protein Yogurt
Ingredients
- 1 tsp oil
- 4 eggs
- 4 tbsp water
- 300g Glenisk Vanilla Irish Strained Protein Yogurt
- 4 tbsp desiccated coconut
- 120g oats
- 100g frozen or fresh raspberries
Method
- Lightly oil an ovenproof dish or individual ramekin dishes.
- Whisk the eggs, Glenisk yogurt and water together in a large bowl.
- Add the desiccated coconut and oats and continue to whisk until well combined. Finally stir through the raspberries.
- Pour the mixture into a large ovenproof dish or individual ramekins.
- Bake in the oven at 200°C/180°C fan/400°F for 20-25 minutes or until a skewer comes out cleanly. You can also cook in a microwave on high for 10 minutes.
Neven Maguire’s Brown Scones – Serve with butter or lightly whipped cream and strawberry jam.
Food on RTÉVerified account @RTEfood 21 minutes ago
Neven Maguire’s Brown Scones are full of roughage and great for breakfast – http://ow.ly/UfZD30izT9n
Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.
Ingredients
- Rapeseed or sunflower oil, for greasing
- 225g (8oz) self-raising flour, plus extra for dusting
- 225g (8oz) coarse wholemeal flour
- ½ tsp baking soda
- ½ tsp salt
- 50g (2oz) wheat bran
- 25g (1oz) butter, diced and at room temperature
- 1 tsp light muscovado sugar
- 300ml (½ pint) buttermilk, plus a little extra if necessary
Method
- Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
- Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
- Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
- On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
- Serve with butter or lightly whipped cream and strawberry jam.
Neven Maguire’s Brown Scones – Serve with butter or lightly whipped cream and strawberry jam.
Food on RTÉVerified account @RTEfood 21 minutes ago
Neven Maguire’s Brown Scones are full of roughage and great for breakfast – http://ow.ly/UfZD30izT9n
Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.
Ingredients
- Rapeseed or sunflower oil, for greasing
- 225g (8oz) self-raising flour, plus extra for dusting
- 225g (8oz) coarse wholemeal flour
- ½ tsp baking soda
- ½ tsp salt
- 50g (2oz) wheat bran
- 25g (1oz) butter, diced and at room temperature
- 1 tsp light muscovado sugar
- 300ml (½ pint) buttermilk, plus a little extra if necessary
Method
- Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
- Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
- Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
- On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
- Serve with butter or lightly whipped cream and strawberry jam.
Baked Raspberry Oats with Glenisk Vanilla Strained Protein Yogurt
Ingredients
- 1 tsp oil
- 4 eggs
- 4 tbsp water
- 300g Glenisk Vanilla Irish Strained Protein Yogurt
- 4 tbsp desiccated coconut
- 120g oats
- 100g frozen or fresh raspberries
Method
- Lightly oil an ovenproof dish or individual ramekin dishes.
- Whisk the eggs, Glenisk yogurt and water together in a large bowl.
- Add the desiccated coconut and oats and continue to whisk until well combined. Finally stir through the raspberries.
- Pour the mixture into a large ovenproof dish or individual ramekins.
- Bake in the oven at 200°C/180°C fan/400°F for 20-25 minutes or until a skewer comes out cleanly. You can also cook in a microwave on high for 10 minutes.
Orange Bourbon BBQ Chicken Thighs
I know I shouldn’t be, but I’m surprised that people are still in love with chicken breasts. Maybe I just spent too many years eating this overcooked and flavorless cut of meat, but I think they’re terribly boring. High in protein and low in fat, sure. Yet that lack of fat causes chicken breasts to easily overcook, rendering them dry and tough more often than not.
It’s entirely up to the cook to work some magic and transform this overpopular poultry into something of interest. Hence the need for food magazines to dump “47 New and Exciting Chicken Breast Recipes” on their readers. Or why celebrities looking to bulk up turn chicken breasts into smoothies instead of actually chewing. No lie.
But what if I’m not looking for another uninspired chicken breast idea or to drink my meat through a straw? All I’m asking is to not have to reinvent the wheel or chew indefinitely every time I want chicken. That’s why we should consider chicken thighs.
I’m not saying chicken breasts don’t have the lowest calorie and fat counts out of all the parts of the chicken. That is true. On the other hand, dark chicken meat is not as unhealthy as we have been led to believe, or even close to being a poor choice. The nutritional differences between thighs and breasts are insignificant. Thighs have slightly more calories, some more fat and just a little less protein. However, compared to beef, chicken thighs are still a significantly better option, while also holding a lead in the protein department.
It blows my mind that our love for white chicken meat was so strong that for years we exported a large quantity of our dark chicken meat over to Russia and Asia, where it was actually appreciated. It’s crazy because if you went back 50 or so years you wouldn’t even find packaged chicken breasts in grocery stores like you do today. That wasn’t a thing. You’d buy a whole chicken and put it all to use. Now, for many, the idea of cooking and using a whole chicken is bewildering.
Boneless, skinless chicken thighs are just as easily found as breasts. And when I’m not bringing home a whole bird, I’ll always opt for the thighs. Since they have a little more fat they’re more forgiving to overcooking, and also bring more flavor to the table. Most often, they’re cheaper too. You can sub out thighs for breasts in any recipe, and here’s one a good place to start.
Orange Bourbon BBQ Chicken Thighs
serves: 4
ingredients:
3 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
½ teaspoon kosher salt
1 ½ tablespoons smoked paprika
3 tablespoons tomato paste
3 tablespoons Worcestershire sauce
3 tablespoons brown sugar
1 tablespoon Sriracha (or more, if you like things spicy)
Zest and juice of 2 oranges
1 1/2 cups chicken broth
¼ cup bourbon
8 bone-in chicken thighs (about 3 pounds)
directions:
Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add the onions and garlic and saute for about 5 minutes, or until tender. Add the salt, paprika and tomato paste to the pot and cook for another couple of minutes. Next, mix in the Worcestershire sauce, brown sugar, Sriracha, orange juice and zest, broth and bourbon. Simmer at a steady rate for about 30 minutes, stirring occasionally, until the sauce has thickened up. If it gets too thick, add a splash or two more of broth to thin.
While the sauce simmers, heat up your grill to a medium-sized flame. Brush the chicken thighs in the remaining oil and season with salt and pepper. Grill the thighs until golden brown, 3-4 minutes per side. Then remove them from the grill and add the thighs to the pot of sauce. Coat the chicken in the sauce and simmer for at least five minutes for the chicken to absorb some flavor of the sauce.
Serve the chicken with the sauce, along with your favorite cornbread and a green salad.
loosely adapted from: rachelray.com
Buffalo Trace
