Chilli and Garlic Flavoured Mussels with Pasta

Chilli and Garlic Flavoured Mussels with Pasta

 The chilli flakes give a little kick without overpowering the other flavours.

Serves 4

Cooking time: 30 minutes

Ingredients

  • 1 kg mussels
  • 1 tablesp olive oil
  • 2 shallots, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
  • 1 x 400g tin of chopped tomatoes
  • Pinch of chilli flakes
  • 300g linguine
  • 2 tablesp. chopped flat leaf parsley
  • Salt and freshly ground black pepper

To serve

:

  • Lightly dressed green salad

To Cook

Place the mussels in a large bowl of cold water.  Use a small knife to remove any barnacles and pull away the beard. Discard any mussels that are damaged or won’t close when tapped.

Heat the olive oil in a large saucepan on a medium heat.  Add the shallots, garlic, chilli flakes and cook for 2-3 minutes. They should soften but not brown. Then add the tomatoes and simmer for ten minutes. Taste and season with black pepper and a little salt.

Cook the linguine in a large pot of salted boiling water according to the packet instructions.

While the pasta is cooking add the prepared mussels to the tomato sauce. Allow the mussels to cook for 3-4 minutes, shaking the pan from time to time to ensure they cook evenly. Discard any that have not opened.

When the pasta is cooked, drain, saving a couple of tablespoons of the cooking liquid.  Return the pasta to the saucepan it was cooked in along with the reserved cooking liquid.  Pour the mussels and tomato sauce on top of the pasta and mix well. Return the saucepan to a low heat for a couple of minutes to heat through.

Drizzle over some olive oil and sprinkle with the chopped parsley. Serve with a green salad.

Nutritional Analysis per Serving

Protein: 16g 

Carbohydrates: 65g 

Fat: 9g 

Iron: 4.6mg 

Energy: 382kcal 

http://www.bordbia.ie/consumer/recipes/fish/pages/chilliandgarlicflavouredmusselswithpasta.aspx

Rachel’s Sardine, Tomato and Avocado Bruschetta

 

rachel sardine brusch 18716

Flahavan’s Oaty Carrot Cake by Neven Maguire

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Cake Ingredients: 
  • 100g (3½ oz) Flahavan’s Organic Porridge Oats
  • 50g (1¾ oz) chopped walnuts/pecans
  • 200g (7 oz) sugar
  • 2 eggs
  • 1 tsp baking powder
  • 200g (7 oz) grated carrot
  • 125g (4¼ oz) vegetable oil
  • 125g (4¼ oz) self-raising flour
  • pinch of salt
Icing Ingredients:
  • 50g (1¾ oz) butter
  • 75g (2½ oz) icing sugar
  • 50g (1¾ oz) cream cheese
  • orange zest
Topping Ingredients:
  • 50g (1¾ oz) Flahavan’s Jumbo Organic Oats
  • 25g (1 oz) honey
  • 1 tbsp sunflower oil
  • orange segments
Method 
For the cake
  1. Preheat the oven to 180°C (350°F/Gas mark 4).
  2. Blitz the porridge oats in a food processor for approximately 1 minute until they are quite fine.
  3. Add all the other ingredients and blitz well.
  4. Pour the mixture into a 2lb loaf tin lined with parchment.
  5. Bake in the oven for 1- 1¼ hours – lowering the temperature if baking too quickly.
  6. Allow to cool.
For the Icing
  1. Beat the butter, icing sugar, cream cheese and orange zest together in a bowl and spread over the cooled cake.
For the Jumbo Oats Topping
  1. Put the jumbo oats into a bowl. Add the sunflower oil and honey and mix well.
  2. Spread on a baking tray lined with parchment.
  3. Bake at 150°C (300°F/Gas mark 2) for approximately 15 minutes until golden brown.
  4. Sprinkle over the iced carrot cake and decorate with orange segments.
The toasted jumbo oats can be stored in an airtight container and are delicious sprinkled over stewed fruit or added to yogurt.

Tarte Tatin With Orange Crème fraîche

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Ingredients

  • 200g puff pastry, rolled to a circle the size of the pan
  • 8 granny smith eating apples
  • juice 1 lemon
  • 75g caster sugar
  • 50g butter, cubed

Orange Crème fraîche

Tarte Tatin With Orange Crème fraîche

Method

  1. Peel and core the apples, cut them in half.  Toss them lightly in lemon juice (to prevent them discolouring).
  2. Preheat the oven to 190°C
  3. Add the sugar to the pan and over a medium heat let it slowly caramelize, moving the pan from time to time to stop the sugar from burning (which can happen very quickly, so exercise caution when working with hot sugar).  Once the sugar goes a golden brown colour, remove it from the heat and add butter in small dice.
  4. Carefully place the halved apples around in a circle until compact to the centre, then place the puff pastry over the top neatly tucking it in around the edges.  Put the tart in the oven immediately for 25 mins at 190°C.
  5. Take out and leave to rest for 5 mins, then place a large plate over the top of the pan and being careful that no hot liquid spills onto your hands, invert the pan, turning the pan upside down so that the pastry is now the base of the tart sitting on the plate.  Slowly lift the pan away from the plate.
  6. To make the Orange Creme Fraiche, whisk together all the ingredients for the orange creme fraiche and serve with Tarte Tatin

Nutritional Information (per serving)

  • Calories 560kcal
  • Fat 43g
  • Saturates 9.7g
  • Carbs 45g
  • Sugar45g
  • Protein 0.8g
  • Salt 0.17g
  • Fibre 0.8g

http://glenisk.com/recipes/tarte-tatin-with-orange-creme-fraiche