Avonmore recipes.Sweetcorn Chowder.

Sweetcorn Chowder. The Flourishing Pantry

Recipe cooking time

30 Minutes

Recipe cooking time

6 People

Recipe by The Flourishing Pantry

Directions

  1. Heat the olive oil in a large saucepan over a medium heat. Add the turmeric, cumin and cayenne, then cook for 1 minute, they should smell amazing.
  2. Add the onions and salt and cook for 5 minutes or until slightly softened. Add the garlic. Add a drizzle more oil if it’s all starting to stick to the pan.
  3. If you’re using corn on the cob, while the pan is sizzling away, cut the kernels off the corn cobs using a sharp knife. Stand them on their ends and slice downwards towards a chopping board, cutting as close to the core as you can.
  4. Add the corn to the onion mixture in the pan and stir to coat with the spices. Cook for 5 minutes, then add the stock. Bring to the boil, then reduce the heat to low and simmer for another 5 minutes.
  5. Remove the saucepan from the heat and transfer the mixture to a blender. If you don’t have a blender you can use a stick blender in the saucepan, just be careful not to flick it everywhere!
  6. Add the Avonmore Cooking Cream with the lime juice, put on the lid of your blender, then blend on high until smooth. You can make this any consistency you like: add water to thin if you want to, then season to taste with salt.
  7. Serve the soup in bowls, swirl through a drizzle more cream and torn fresh coriander leaves for colour and flavour.

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp ground turmeric
  • 2 tsp ground cumin
  • 2 pinches cayenne pepper
  • 2 pinches cayenne pepper
  • 1 large or 2 small onions, chopped
  • 2 tsp salt, plus extra as needed
  • 6 garlic cloves, very finely chopped
  • 1 litre vegetable stock
  • 4 corn cobs or 4 x 80g cans sweetcorn
  • 100ml Avonmore Cooking Cream + extra for a swirl to serve
  • Juice of one lime
  • Handful fresh coriander leaves to garnish

https://www.avonmore.ie/recipes/sweetcorn-chowder-flourishing-pantry

Creamy Mustard Caper Cod – Rozanne Stevens

roz creamy cod tw 16616

Ingredients

  • 4 chunky cod fillets (or any firm white fish, fresh or frozen)
  • 450g frozen spinach

Creamy sauce:

  • 50g Avonmore butter
  • 50g flour
  • 1/2 cup Lemon lemon juice
  • 400ml Avonmore Supermilk
  • 1/2 onion, studded with 3 cloves
  • 2 bay leaves
  • 6 black peppercorns
  • 3 tbsp Avonmore Cooking Cream
  • 1tsp Dijon mustard
  • Salt and paper

Garnish:

  • 2 tbsp capers
  • 1/3 cup fresh dill, leaves plucked

Directions

  1. Allow the spinach to defrost overnight in the fridge or quickly defrost in the microwave. Squeeze out some of the excess water.
  2. To make the sauce, gently heat the milk with the onion, bay leaves and peppercorns.
  3. Melt the butter in a saucepan before adding in the flour to form a paste called a roux, stir well to mix. Slowly start pouring in the milk, stirring constantly. Add the lemon, cream and mustard and season well.
  4. In a large baking dish lined with parchment paper, spread out the spinach. Place the cod on top and season well. Pour over the creamy sauce. Bake at 200’C for 12 to 15 minutes until the cod is opaque and cooked through.
  5. Garnish with capers and fresh dill.

http://cookwithavonmore.ie/recipe/creamy-mustard-caper-cod-rozanne-stevens/

Flying Jacob – Rozanne Stevens

Ingredients

  • 4 skinless chicken breasts
  • 4 bananas, peeled, sliced into 1.5cm slices
  • 1 cup canned pineapple chunks, drained
  • 1 cup salted peanuts
  • 1 cup Heinz Chilli Sauce
  • 2 cups Avonmore Cooking Cream
  • 4 ounces bacon, cut into small piece

Directions

  1. Poach the chicken.  Bring a large soup pot of salted water to the boil over high heat.  Add the chicken and bring back to boil.  Reduce heat to medium and simmer for 10 minutes.  Remove chicken to a plate.  When cool enough to handle cut into 1/2-inch slices.
  2. Grease an ovenproof dish with butter.  Cover bottom with bananas then top with chicken.
  3. Scatter pineapple chunks over chicken and strew three quarters of the peanuts over this.
  4. Mix the chilli sauce and Avonmore Cooking Cream together with an electric mixer.
  5. Spread chilli cream over chicken and sprinkle with remaining peanuts.
  6. Bake at 180c for 30 minutes.
  7. In the meantime fry up the bacon, boil up some rice and make a salad.
  8. When the casserole is golden and bubbling, top it with the bacon and serve.
    
0.00 avg. rating (0% score) – 0 votes

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Avonmore Cream of Butternut Soup

butternut-soup-0332-266x266

Created by Mandy Mortimer, entry to the Avonmore Food Blogger Competition

Ingredients

  • 800g – 1kg Butternut Squash (+- 1 pound)
  • 1 Onion, diced
  • 2 cloves Garlic, finely chopped
  • 1l Chicken or Vegetable Stock (4 cups)
  • 1 cup Avonmore Cooking Cream
  • 1/2 Orange Zest & Juice
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Ground Ginger
  • Salt & Pepper, to taste

Directions

  1. Pre heat oven to 220°C (200°C Fan Assisted)
  2. Cut the butternut lengthways to halve it
  3. Scoop out the seeds and discard
  4. Brush the cut side of the butternut with olive oil and sprinkle with a bit of salt
  5. Arrange the butternut cut side down on a baking tray
  6. Tip: I line the tray with tinfoil so make for easier clean up!
  7. Roast butternut for 30 – 40 mins, until a sharp knife or a fork can pass through the flesh
  8. Leave to cool on a wire rack, about 10mins
  9. Once cool enough to handle, use a spoon to scoop the roasted flesh out of the skin
  10. Discard the skin
  11. Tip: If you gave your butternut a wash beforehand, you can actually just roughly chop the butternut, skin and all, and use all of it in the soup, the skin should be soft enough and will blend easily
  12. In a large pot over medium heat, melt 2 Tbsp of butter in a dash of olive oil
  13. Add the chopped onions and sauté until onions are soft and translucent, stirring frequently, about 10mins
  14. Add the chopped garlic and sauté for another minute
  15. Raise the temperature to high and add the stock, spices, orange juice, zest and roasted butternut and bring to a boil
  16. Once it’s reached a boil, lower the heat to medium low and simmer for 30mins
  17. Blend the soup in a food processor or using a stick blender until soup is smooth
  18. Tip: If your food processor doesn’t have a large enough capacity, then blend the soup in 2 or 3 batches; pour the blended soup into a bowl and set aside until all of the soup is blended, then return all of it to the pot
  19. Still over a medium low heat, add the cream to the blended soup and simmer for a further 10 – 15 mins, until it’s at your preferred thickness
  20. Taste your soup and season with salt and pepper to taste
  21. Tip: I always add the salt last because it depends on how salty your stock is. If salty enough, you might not need to add any salt at all
  22. Serve with a drizzle of cream and freshly cracked black pepper, and of course, a lovely hunk of buttered bread
    
4.33 avg. rating (82% score) – 3 votes

http://cookwithavonmore.ie/recipe/cream-of-butternut-soup/

Avonmore Tomato & Basil Soup

avonmore tomato & basil soup

Quick, easy, warming – home warming and delicious

Ingredients

  • 25g Avonmore butter
  • 1 small onion, chopped
  • ¼ clove garlic finely chopped
  • ½ tbsp tomato puree
  • Pinch of sugar
  • 900g/2lb fresh vine ripened tomatoes cut in quarters
  • ½ organic chicken stock cube, dissolved in 100ml hot water
  • 85ml Avonmore cooking cream
  • ½ tsp freshly chopped basil
  • Sea salt & freshly ground black pepper

Directions

Melt the butter in a large heavy saucepan. Add the onion and garlic and stir for 4 minutes over a medium heat without adding colour.

Stir in the tomato puree & the tomato quarters. Add the sugar & stock, cover with a lid, increase the heat and bring to the boil, then reduce the heat and simmer gently for 15 minutes.

Remove from the heat and puree the soup with a stick blender or alternatively in a food processor until it is completely smooth. Pass the soup through a sieve.

Return the pureed soup to the saucepan, stir in the Avonmore cooking cream and reheat. Season the soup to taste with sea salt and freshly ground black pepper. Ladle into warm serving bowls and sprinkle with the freshly chopped basil.

Avonmore Cream of Butternut Soup

butternut-soup-0332-266x266

Created by Mandy Mortimer, entry to the Avonmore Food Blogger Competition

Ingredients

  • 800g – 1kg Butternut Squash (+- 1 pound)
  • 1 Onion, diced
  • 2 cloves Garlic, finely chopped
  • 1l Chicken or Vegetable Stock (4 cups)
  • 1 cup Avonmore Cooking Cream
  • 1/2 Orange Zest & Juice
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Ground Ginger
  • Salt & Pepper, to taste

Directions

  1. Pre heat oven to 220°C (200°C Fan Assisted)
  2. Cut the butternut lengthways to halve it
  3. Scoop out the seeds and discard
  4. Brush the cut side of the butternut with olive oil and sprinkle with a bit of salt
  5. Arrange the butternut cut side down on a baking tray
  6. Tip: I line the tray with tinfoil so make for easier clean up!
  7. Roast butternut for 30 – 40 mins, until a sharp knife or a fork can pass through the flesh
  8. Leave to cool on a wire rack, about 10mins
  9. Once cool enough to handle, use a spoon to scoop the roasted flesh out of the skin
  10. Discard the skin
  11. Tip: If you gave your butternut a wash beforehand, you can actually just roughly chop the butternut, skin and all, and use all of it in the soup, the skin should be soft enough and will blend easily
  12. In a large pot over medium heat, melt 2 Tbsp of butter in a dash of olive oil
  13. Add the chopped onions and sauté until onions are soft and translucent, stirring frequently, about 10mins
  14. Add the chopped garlic and sauté for another minute
  15. Raise the temperature to high and add the stock, spices, orange juice, zest and roasted butternut and bring to a boil
  16. Once it’s reached a boil, lower the heat to medium low and simmer for 30mins
  17. Blend the soup in a food processor or using a stick blender until soup is smooth
  18. Tip: If your food processor doesn’t have a large enough capacity, then blend the soup in 2 or 3 batches; pour the blended soup into a bowl and set aside until all of the soup is blended, then return all of it to the pot
  19. Still over a medium low heat, add the cream to the blended soup and simmer for a further 10 – 15 mins, until it’s at your preferred thickness
  20. Taste your soup and season with salt and pepper to taste
  21. Tip: I always add the salt last because it depends on how salty your stock is. If salty enough, you might not need to add any salt at all
  22. Serve with a drizzle of cream and freshly cracked black pepper, and of course, a lovely hunk of buttered bread

http://cookwithavonmore.ie/recipe/cream-of-butternut-soup/

Creamy Mustard Caper Cod – Rozanne Stevens

roz creamy cod tw 16616

Ingredients

  • 4 chunky cod fillets (or any firm white fish, fresh or frozen)
  • 450g frozen spinach

Creamy sauce:

  • 50g Avonmore butter
  • 50g flour
  • 1/2 cup Lemon lemon juice
  • 400ml Avonmore Supermilk
  • 1/2 onion, studded with 3 cloves
  • 2 bay leaves
  • 6 black peppercorns
  • 3 tbsp Avonmore Cooking Cream
  • 1tsp Dijon mustard
  • Salt and paper

Garnish:

  • 2 tbsp capers
  • 1/3 cup fresh dill, leaves plucked

Directions

  1. Allow the spinach to defrost overnight in the fridge or quickly defrost in the microwave. Squeeze out some of the excess water.
  2. To make the sauce, gently heat the milk with the onion, bay leaves and peppercorns.
  3. Melt the butter in a saucepan before adding in the flour to form a paste called a roux, stir well to mix. Slowly start pouring in the milk, stirring constantly. Add the lemon, cream and mustard and season well.
  4. In a large baking dish lined with parchment paper, spread out the spinach. Place the cod on top and season well. Pour over the creamy sauce. Bake at 200’C for 12 to 15 minutes until the cod is opaque and cooked through.
  5. Garnish with capers and fresh dill.

http://cookwithavonmore.ie/recipe/creamy-mustard-caper-cod-rozanne-stevens/

Crispy Chicken Broccoli Bake – Rozanne Stevens

chicken-and-broccoli-bake-with-crispy-topping-1-266x266

Created by Rozanne Stevens

Ingredients

  • 2 cups bite sized broccoli florets, stalks trimmed
  • 2 tbsp pure olive oil
  • 4 chicken breasts, cut into large bite sized pieces, seasoned with salt and pepper
  • 30g plain flour
  • 1tbsp fresh rosemary finely chopped (or 2tsp dried rosemary)
  • 500ml low salt chicken stock
  • 1 tub Avonmore Cooking Cream (use 2tbsp or more to taste)

Crispy topping:

  • 1/2 cup panko breadcrumbs
  • 1 tbsp olive oil
  • 2 tbsp pine nuts
  • 25g grated Parmesan cheese
  • Salt and pepper

Directions

  1. Steam the broccoli for three minutes them refresh in a bowl of iced water.
  2. Heat the oil in a large pan and add the chicken. Sprinkle over the rosemary and brown the chicken well.
  3. Sprinkle over the flour and mix well to work out any of the lumps.
  4. Slowly pour in the stock, stirring constantly.
  5. Add in 2 or more tablespoons of cream and mix well.
  6. Heat up until the sauce is hot and bubbling.
  7. Transfer the chicken to a casserole dish and stir in the steamed broccoli.
  8. Mix the crispy topping and sprinkle over the chicken.
  9. Bake at 200’c until hot and bubbling and golden on top, about 15 minutes.

 

    
3.19 avg. rating (64% score) – 31 votes

http://cookwithavonmore.ie/recipe/crispy-chicken-broccoli-bake/

Avonmore Smoked Salmon Tagliatelle

avon smoked salm tagl 5916

Smoked Salmon Tagliatelle with Avonmore Cooking Cream. Healthy, economical and perfect for two!

Ingredients

  • 200g fresh tagliatelle pasta
  • 80g sliced smoked salmon
  • 250ml Avonmore Cooking cream

Directions

1. Cook the tagliatelle in a pan of boiling salted water, stirring occasionally.
2. Cut the smoked salmon into thin strips.

3. Pour the cream into a separate saucepan and bring to the boil. Drain the pasta and toss with the cream, finally fold in the smoked salmon, peas and chives until nicely combined.

4. Season to taste with salt & freshly ground black pepper, then serve into warmed bowls and enjoy!!

3.80 avg. rating (74% score) – 5 votes