Barbecued sweet potato wedges with salsa verde

rachel-allen-bbq_2

Nutty Energy Bites

Nutty Energy Bites

These nutty energy bites have a nice sweetness to them without being overpowering, and a little square or ball will keep you nice and full. I really enjoy them after a workout in the gym, when I feel like I’ve earned a little treat but don’t want to ruin all my hard work. If kept in an airtight container, they keep well for up to two weeks in the fridge.

Makes 25

Ingredients:

  • 100g (4oz) flaked or blanched almonds
  • 50g (2oz) Brazil nuts
  • 50g (2oz) cashew nuts
  • 3 tbsp pumpkin seeds
  • 50g (2oz) goji berries, very finely chopped
  • 100g (4oz) desiccated coconut pinch of sea salt
  • 4 tbsp coconut oil
  • 4 tbsp honey
  • 4 tbsp peanut butter (no added sugar or salt)
  • 1 tsp vanilla extract

 

To Cook:

Place the almonds in a food processor with the Brazil nuts, cashew nuts and pumpkin seeds and pulse until finely chopped. But don’t pulse too long – you don’t want the nuts to turn to a paste. Tip them into a bowl and stir in the goji berries with half of the desiccated coconut and a pinch of sea salt.

Melt the coconut oil in a pan over a low heat. Once it has melted, remove from the heat and stir in the honey, peanut butter and vanilla extract. Mix well in the pan using a whisk or a fork. Pour this over the nut mixture and stir together until it’s all evenly combined. Leave to harden in the fridge for 1–2 hours.

Use a small ice cream scoop to shape the mixture into balls. Sprinkle over the remaining desiccated coconut or roll each ball in it. Place back in the fridge for 2–3 hours to firm up. Serve straight from the fridge.

http://www.bordbia.ie/consumer/recipes/healthyhomechef/pages/nuttyenergybites.aspx

Darina Allen’s Fish Papillote with Hollandaise Sauce

dariana_allens_fish_papillote_with_hollandaise_sauce

Named for the pouch in which it cooks, this dish steams the fish in foil while imbuing it with the richness of Irish butter made with grass-fed cow’s milk. Fresh herbs, a salt crust and quality fresh fish from the remaining legs on which this simple, elegant classic stand.

Serves:  1
Ingredients:

For each person:

4 ounce fillet of fresh fish, skinned, such as salmon, halibut, turbot, sea bass, monkfish or trout

Sea salt and freshly ground pepper

2 ounces (4 tablespoons) Kerrygold Pure Irish Butter

Sprig of fresh fennel or dill

Hollandaise sauce, purchased or from recipe below

Mixture of chopped fresh herbs for garnish

Directions:

Rachel’s Tiramisu