Two Irish 🇮🇪 legends – @nevenmaguire, Aidan O’Brien Christmas at Cashel 😝 @RTEOne #MacneanHouse #Ballydoyle
Roast carrot, parsnip and beetroot salad @bordbia
Two Irish 🇮🇪 legends – @nevenmaguire, Aidan O’Brien Christmas at Cashel 😝 @RTEOne #MacneanHouse #Ballydoyle
Neven’s cinnamon and mincemeat swirls from Neven’s Christmas in Limerick on RTÉ One #BordBia 🎅😍🇮🇪
Celebrity Chef
Neven’s Christmas in Limerick airs on Thursday, 11 December, on RTÉ One at 8pm.
Ingredients
Makes 12
· 320g Ready Rolled Puff pastry
· 220g Mincemeat
· 1 tbsp Ground Cinnamon
· 1 Egg Yolk mixed with 1 tbsp Milk
· 25g Butter
For The Vanilla Frost Dip
· 100g Cream Cheese
· 75g Icing Sugar
· 1 tsp Vanilla Extract
· 1 tbsp Cream
· Good Pinch Sea salt
Method
- Preheat to 180°C (350°F/Gas Mark 4).
- Unroll the puff pastry on a clean work surface, with the long edge on the top and bottom. Carefully spread the mincemeat all over the surface, leaving a 1cm edge all round. Dust over the ground cinnamon.
- Carefully begin to roll the pastry to create a long log. Using a sharp knife, cut into 12, roughly 3cm thick each.
- Melt the butter in a small pan or in the microwave and use to brush the holes of the muffin tin generously. Place the cut pastry swirls into each of the muffin holes, then brush with the beaten egg mixture.
- Bake for 20 minutes until golden. Gently remove from the tin immediately to a cooling rack, and allow to cool.
For The Vanilla Frost Dip
- Place the cream cheese in a bowl and whisk using a handheld blender for 1-2 minutes until smooth. Sift in the icing sugar followed by the vanilla extract, cream and salt. Whisk again for another few minutes until light and fluffy.
- Serve the mincemeat swirls warm or at room temperature with the vanilla frost dip in small bowls alongside.
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Neven Maguire’s Fish Curry @BordBia @macnean_house_restaurant
Ingredients
- 4 x 175g hake fillets, pin boned, scaled and skin on
- 2 tbsp rapeseed oil
- ¼ butternut squash, deseeded and cut into cubes
- 1 onion, diced
- 2 cloves garlic, crushed
- 2cm piece of ginger, peeled and grated
- ½ red pepper, cored and cut into thin strip
- s½ yellow pepper, cored and cut into thin strips
- ½ green pepper, cored and cut into thin strips
- ½ red chilli, seeds removed and thinly sliced
- 2 tsp mild curry powder2 tsp ground turmeric
- 1 x 400g can chopped tomatoes
- 1 x 400g tin coconut milk (Thai Gold brand, if possible)
- 100ml vegetable or fish stock
- 2 tbsp mango chutney
- 1 x 400g tin chickpeas, drained and rinsedJuice of
- 1 limeHandful of baby spinach leaves
- Sea salt and freshly ground black pepper
- Steamed basmati I rice, to serve
- 1 tbsp basil, chopped
- 1 tbsp coriander, chopped
Method
Preheat a large heavy based saucepan with the rapeseed oil over a medium heat
Add the butternut squash, onion, garlic, and ginger to the pan and stir to combine. Add in the sliced peppers, sliced chilli followed by the spices. Mix well to coat the vegetables in the spices, scraping the base of the pan.
Add in the chopped tomatoes, coconut milk, stock, mango chutney, chickpeas and lime juice. Stir to combine, cover with a lid and bring to the boil.
Once the curry has come to the boil, carefully place the hake portions on top and cover with the lid. Reduce the head to a low to medium and slowly poach the hake for 15 minutes, until cooked through.
Add in the spinach and nestle between the fish to wilt.
Season with sea salt and freshly ground black pepper and finish with chopped basil and coriander.
Neven Maguire in #Limerick 🤶🧑🎄 on RTÉ One tonight at 8pm @bordbia
and
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- This or That: Christmas Edition with Neven Maguire!🎄
We’re getting into the festive spirit with a little Christmas fun – Neven style!
Let us know – are you team Traditional Turkey or Slow-Roast Ham? Brussels sprouts or carrots and parsnips? Let the festive debates begin! 👇✨
Make your mark this Christmas by always looking out for the Bord Bia Quality Mark when choosing your festive food favourites.
And don’t forget – tune into Neven’s Christmas in Limerick on RTÉ One tonight at 8pm for Part 1! Proudly sponsored by Bord Bia 💚
#BordBia #ThisorThat #ChristmasCooking #FestiveFood #nevenschristmasspecial5h
Neven Maguire’s Apple Tart with Custard recipe @bordbia
From The Nation’s Favourite Food by Neven Maguire
Ingredients
Pastry
- 225g plain flour, extra for dusting
- 2 tbsp icing sugar
- 100g butter, diced and chilled
- 2 large egg yolks
- 2-3 tbps ice-cold water
Filling
- 900g Bramley cooking apples
- 100g caster sugar
- ¼ tsp ground cinnamon
- Good pinch ground cloves/4 whole cloves
- 1 tbsp milk
Custard
- 5 egg yolks
- 3 tbsp caster sugar
- ½ vanilla pod, split in half and seeds scraped out
- 300ml milk
- 100ml cream
To Cook
To make the pastry: Sift the flour and icing sugar into a bowl. Using a round-bladed knife or the tips of your fingers, work in the butter and then mix in the egg yolks. Add the ice-cold water until the dough just comes together. Wrap in cling film and chill for at least 30 minutes.
Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust the work surface with flour.
Divide the pastry into 2 portions, one slightly larger than the other, then roll out the larger piece until it is about 30cm in diameter. Use to line a 20cm pie dish or a 23cm flat plate, gently pressing into the corners. Trim the edges with a knife and reserve the excess for decorating. Place back in the fridge to chill while you prepare the apples.
Peel, core and slice the apples. Place in a large bowl with all but 1 tablespoon of the caster sugar. Add the cinnamon and cloves and mix together. Brush the edge of the pastry with a little milk and then pile the apples into the lined pie dish. Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess.
Crimp the edges of the tart with a round-bladed knife, using your fingers as a guide. If you wish roll out the pastry scraps and cut into leaf shapes. Brush the shapes with milk and stick on top of the pie. Brush the entire top of the pastry with milk and sprinkle over the remaining 1 tablespoon of sugar. Bake for 25-30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for another 20-25 minutes, until golden brown.
Meanwhile, to make the custard, place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.
Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gently heat. Cook gently for 6-8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Keep warm.
Serving Suggestions
To serve, cut the warm apple tart into slices and arrange on warmed serving places with some of the custard. Pour the remaining custard into a jug and hand around separately.
http://www.bordbia.ie/consumer/recipes/desserts/pages/appletartwithcustard.aspx
Strawberry Smoothie Bowl @bordbia 🍓 😋
https://www.instagram.com/reel/DN0Gv65WiZo/?igsh=MXNxcnBsZnhzdWY2cw==
This Strawberry Smoothie Bowl is the perfect way to get plenty of strawberries into an easy-to-make breakfast or lunch that everyone in the family will enjoy. 🍓
Serves: 2
Ingredients
200-250g Bord Bia Quality Mark strawberries, fresh or from frozen.
2 small bananas
6 tablesp. Greek-style yoghurt
2 teasp. coconut flakes
4 tablesp. granola (shop-bought)
1 teasp. chia seeds
Fresh mint sprigs, to decorate (optional)
•If using fresh strawberries, cut off the stalks and put into a blender, reserving a few of the berries for decoration.
•Peel the bananas and cut into slices, then add three-quarters into a blender (reserving the rest to decorate).
•Add the yoghurt and blitz to a smooth puree and using a spatula put into small serving bowls. Place in the freezer for a few hours at this point to firm up.
•Decorate the smoothie bowls with the rest of the banana, reserved strawberries, the coconut flakes and sprinkle over the granola and chia seeds.
•Finish off with with the mint sprigs and enjoy!
Head to our website where you can find more delicious strawberry recipes, link in bio. 🌞
#BordBia #BordBiaRecipe #Strawberries #Strawberry #StrawberryRecipe #StrawberrySeason #BestInSeason #RipeandReady
Oat Bars with Fresh Berries by Daniel Davey @BordBia
Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist
Serves 8 bars
Ingredients
- 175g porridge oats
- 2 large bananas, mashed
- 2 tablesp. honey
- 2 large eggs, beaten
To Cook
1. Preheat the oven to Gas Mark 4, 180°C (350°F).
2. In a large bowl mix all the ingredients, except your chosen toppings.
3. Transfer the mixture to a small baking tin, approximately 25cm x 20cm, lined with greaseproof paper. It mixture should be about 2½-3cm deep.
4. Add your choice of toppings and bake in a pre-heated oven for 30 minutes.
5. Allow to cool, slice and serve.
Serving Suggestions
Topping ideas: desiccated coconut, flaked almonds, walnuts, goji berries, fresh berries, raw cocoa nibs.
http://www.bordbia.ie/consumer/recipes/eggs/Pages/OatBarswithFreshBerries.aspx
Dublin Bay Prawns with an Asian Dressing @bordbia
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- bordbiaIt’s a shell-abration of Irish seafood! 🦀
From Dublin Bay prawns with an Asian twist, to zesty Irish crab-stuffed mushrooms – these recipes will have you hooked! 🎣
Swipe for flavour inspiration 🌊
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