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Delighted to see our friends @gleniskinsta back @flahavans

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flahavans
We’re so delighted to see our good friends at @gleniskinsta back up and running, producing their amazing organic yoghurts, and to celebrate here’s a throwback to a recipe we created together back in the summer of 2020. This Cranberry & Pecan Porridge bread recipe is t-oatally worth the effort, so stock up on your oats and yoghurt and get creative in the kitchen! Make sure to tag us and @gleniskinsta if you give it a go! #FlahavansOats #FriendsOfFlahavans #IrishBrands

Serves 8|Takes 65 minutes

INGREDIENTS:

360g of Flahavan’s Organic Oats
500g of Glenisk Organic Natural Yogurt
60g of Pecans (reserve a few to decorate the top)
50g of Dried Cranberries
60g of Honey
1 Egg
2 tsp Bicarbonate of Soda
4 tbsp of Milk
Pinch of Salt

METHOD:

Place the dried cranberries into a heatproof bowl, cover with boiling water and set aside for 20 minutes. Preheat the oven to 180°c. Grease and line a 2lb loaf tin with parchment paper.
Add the yogurt, egg, milk and bicarbonate soda to a large mixing bowl and set aside for 5 minutes.
Drain the cranberries and add them to the bowl of yogurt etc. along with the oats, pecans, honey and salt. Mix all the ingredients together well.
Transfer the mixture to the prepared loaf tin. Place a couple of reserved pecans on top for decoration and cook for 45 minutes until golden (ovens may vary so do check before end of cooking with a skewer or toothpick to see if comes out clean – if it does it’s cooked).
Remove from the oven and allow to cool on a wire rack. Slice and serve with a topping of your choice15m
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Neven’s Irish Seafood Trails in Cork tonight @BordBia

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bordbia
On fifth episode of Neven’s Irish Seafood Trails airing tonight, @nevenmaguire visits Cork restaurants @goldierestaurant, @gooddaydeli and @trawlerboyzballycotton to discuss all things seafood!

He also meets with @kinsalemeadco to learn about the process of making mead, the world’s oldest alcohol.

Tune in to @rteone to find out what seafood Cork has to offer! If you feel inspired, why not visit the Bord Bia website for lots of delicious recipe inspiration 🐠

#linkinbio #irishseafood #seafoodrecipes #fishreceipes
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Ardsallagh Goat’s Cheese Soufflé by Darina Allen

Ingredients

  • 75g (3oz) butter, plus extra for greasing
  • 300ml (½ pint) double cream
  • 300ml (½ pint) milk
  • a few slices of carrot
  • 1 small onion, quartered
  • 4–5 black peppercorns
  • a sprig of thyme, a few flat-leaf parsley stalks and a little scrap of bay
  • 40g (1½oz) plain flour
  • 5 organic eggs, separated
  • 110g (4oz) goat’s cheese (we use Ardsallagh), crumbled
  • 75g (3oz) Gruyère cheese, finely grated
  • 50g (2oz) mature Coolea or Parmesan cheese, finely grated
  • good pinch of salt, cayenne, freshly ground black pepper
  • and nutmeg
  • 2 teaspoons fresh thyme leaves

To serve

  • lots of thyme flowers, if available
  • green salad

Directions

We have several farmhouse goat’s-cheesemakers in Ireland.We use Ardsallagh goat’s cheese, St Tola from Inagh in Co.Clare is also heaven, as is Gortnamona from Cooleeneyfarm in Co. Tipperary and Corleggy from Co. Cavan.We bake this soufflé until golden and puffy in a shallow oval dish instead of the traditional soufflé bowl. It makes a perfect lunch or supper dish. Little individual bowls are also perfect as a starter. Reduce the cooking time accordingly.

Preheat the oven to 230°C/450°F/gas 8. Brush the bottom andsides of a 30cm (12in) shallow oval dish (not a soufflé dish) or six individual wide, rimmed soup bowls with melted butter.Put the cream and milk into a saucepan, add the carrot, onion,peppercorns and fresh herbs. Bring slowly to the boil, and then setaside to infuse for 10 minutes. Strain, discarding the flavourings(we rinse them off and throw them into the stockpot if there isone on the go).Melt the butter, add the flour and cook for a minute or two.Whisk in the strained cream and milk, bring to the boil and whisk

until the sauce thickens. Cool slightly. Add the egg yolks, goat’scheese, Gruyère and most of the Coolea or Parmesan (reservingsome for the topping). Season with salt, cayenne, freshly groundpepper and nutmeg. Taste and correct the seasoning.Whisk the egg whites stiffly and fold them gently into the mixtureto make a loose consistency. Spoon into the prepared dish, scatter thethyme leaves over the top and sprinkle with the reserved Coolea orParmesan.Bake in the preheated oven for 12–15 minutes (or 9–11 minutesfor the individual soufflés) or until the sides and top are nicely puffedup and golden – the centre should still be creamy. Garnish withthyme flowers. Serve immediately with a good green salad.

 

http://cookwithavonmore.ie/recipe/ardsallagh-goats-cheese-and-thyme-leaf-souffle/

    
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