Tag: Anna Haugh

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.@Annhaugh sees Veda Bread for the first time and tries her fist at boxing with Carl Frampton #BigIrishFoodTour #Belfast

belowtheradartv

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haughser

Belfast

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  • belowtheradartv
  • Who better to show Anna around Belfast than @theframpton ?! 🥊

    Anna hit all the best spots on her trip North visiting Titanic, tasting Veda bread for the first time and getting her hands dirty making fifteens 🍒 with Brian from @coyles_home_bakery

    Catch up on @bbciplayer to see Anna throw and few punches and see Carl get put to work in the kitchen

    The full series of Anna Haugh’s Big Irish Food Tour is available to watch now!
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Dublin Bay prawns, lovage purée and boxty recipe. @Anahaugh #saturdaykitchen

 

 
 

 

 

Dublin Bay prawns are also known as langoustines and are served here with traditional Irish potato pancakes called boxty.

By Anna Haugh
From Saturday Kitchen
 

Shopping list

 

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Ingredients

For the kale and cabbage

For the lovage purée

For the boxty

For the Dublin Bay prawns

Method

  1. To make the kale and cabbage, mix the vinegar, oils, sugar and garlic together in a small bowl and season with salt. Dress the kale and cabbage with the vinaigrette and set aside.

  2. To make the lovage purée, heat the cream in a saucepan and add the lovage and kale. Stir well, add the salt and sugar and cook until the leaves have wilted. Transfer to a food processor or blender and blitz to a purée.

  3. To make the boxty, mix the mashed potato, grated potato and flour in a large bowl. Whisk in the milk and egg and season with salt and pepper. Heat the oil in a frying pan and add the potato mixture to make a thin pancake, slightly thicker than a crêpe. Cook for 2–3 minutes on each side until golden brown. Use a round biscuit cutter to make 4 small pancakes.

  4. To make the Dublin Bay prawns, bring a saucepan of water to the boil and blanch the prawns for 5 seconds. Immediately plunge the prawns into iced water and then peel away the shells and devein. Heat the butter, garlic and lemon juice in a frying pan and cook the prawns until they are pink and cooked through.

  5. To serve, place the kale and cabbage on warmed plates and top with the prawns. Dot the lovage purée around the edges of the plates and finish with the lemon zest and radish. Serve the boxty on the side.

  1. https://www.bbc.co.uk/food/recipes/dublin_bay_prawns_lovage_75630
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.@Anahaugh Vegan Chocolate Mousse

This quick and easy chocolate mousse is a brilliant vegan dessert. Made with silken tofu, it’s even high in protein!

Equipment: you will need a confectionery thermometer.

Each serving provides 620 kcal, 8.5g protein, 86g carbohydrate (of which 74g sugars), 27g fat (of which 7.5g saturates), 2g fibre and 0.4g salt.

Ingredients

For the chocolate mousse

For the honeycomb

For the apricots

How-to-videos

Method

  1. Put the tofu, ground star anise, vanilla seeds, treacle and agave syrup into a large bowl and blend with a hand blender until silky smooth.
  2. Melt the chocolate in a heatproof glass bowl sat over a saucepan of simmering water, being careful not to let the bowl touch the water. Fold into the tofu. Spoon the mixture between 4 glasses and refrigerate until set.
  3. To make the honeycomb, line a baking tray with baking paper. Put the sugar, glucose and golden syrup into a deep saucepan and heat until it reaches 145C. (This should take about 5 minutes). Quickly whisk in the bicarbonate of soda. Be careful as the mixture will bubble up very suddenly. Quickly pour onto the lined baking tray. Set aside to cool and harden.
  4. To make the apricots, heat the oil in a frying pan. Add the apricots and star anise and cook until the apricots start to caramelise. Sprinkle over a pinch of sugar and leave to cool.
  5. To serve, sprinkle the toasted almonds on top of the mousse and serve with the apricots and peices of honeycomb.