Tag: butter

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Flahavans Oaty Lemon Squares

fla oaty lemon squares tw mar 16

Ingredients

  • 150g butter
  • 200g plain flour
  • 200g brown sugar
  • Zest and juice of 2 lemons
  • 150g Flahavan’s Progress Oatlets
  • 400g (1 can) condensed milk

Instructions

  • 1. Beat the butter and sugar until light and fluffy in a mixer or food processor.
  • 2. Add the flour and oats and mix to form a dough; the texture will be crumbly.
  • 3. Line a 13” x 9” (32cm x 22cm) baking tray with parchment and firmly press out about 2/3 of the dough in the base of the tray.
  • 4. In a separate bowl combine the juice and zest of the lemons with the condensed milk.
  • 5. Spread the condensed milk and lemon mixture on top of the dough in the baking tray.
  • 6. Sprinkle the remaining dough over the top and press lightly.
  • 7. Bake in preheated oven at 180°C / 350°F / Gas mark 4 for 10 minutes. Lower the temperature to 150°C / 300°F / Gas mark 2 and bake for a further 20 minutes until golden in colour.
  • 8. Allow to cool and cut into small squares.

http://www.ilovecooking.ie/recipe/oaty-lemon-squares/

 

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Crispy Potato Cakes A fresh and crispy potato change with your main meal!

crispy-potato-cakes

Serves 4

Cooking time: 10 Minutes

Preparation time: 10 Minutes

Ingredients

  • 4 large new potatoes (225g/8 oz each)
  • A bunch of chives, finely chopped
  • Salt and freshly ground black pepper
  • 1 tbsp. butter
  • 3 tbsp. of olive or sunflower oil

To Cook

Peel and grate the potatoes into a bowl. (If you have a food processor use the grater attachment to prepare the potatoes. It’s quicker and saves on grating your knuckles!). Add the chives and mix well.

Heat the butter and olive oil in a large non-stick frying pan. Quickly shape round patties from the potato mixture (about 2 inches in diameter and ½ inch thick) and put onto the hot pan. Using a spatula, press down the cakes to keep them flat and even.

Fry for 4–5 minutes until crisp and golden. Then turn over and cook on the other side until golden. Remove and drain on kitchen paper. Keep warm in the oven until ready to serve.

Nutritional Analysis per Serving

Protein: 2.5  

Carbohydrates: 24.1  

Fat: 14.7 

Fibre: 1.95 

Energy: 233.7 

http://www.bordbia.ie/consumer/recipes/potatoes/pages/crispypotatocakes.aspx

 

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Ulster Crab Risotto

Ulster Crab Risotto

Serves: 10

Ingredients

  • 2 large Portrush Brown Cock Crabs
  • 4 litres pre-prepared crab stock
  • 500g Lakeland Dairies Butter
  • 400ml Millac Dairy Whipping Cream
  • 1kg arborio rice
  • 8 banana shallots
  • 200g wild rocket
  • 300g Parmesan cheese (Parmigiano Regianno)
  • micro red amaryth cress and parsley to garnish
  • 4 red peppers
  • 50ml aged balsamic vinegar
  • 100ml olive oil

Method

In a large, flat-bottomed pan melt 250g of Lakeland Dairies Butter. Add the shallots and braise before stirring in the rice.

Pour in the crab stock, a little at a time, until the rice is half cooked. Remove from the heat.

Place 2 red peppers in the oven with a little olive oil, salt and pepper. When they have blistered all over, remove them from the oven, cool and deseed. Remove skins with a small prep knife and cut into thin strips (equal lengths).

Deseed the remaining 2 red peppers and blend before passing through a fine chinoix or muslin. Discarding the pulp, transfer the juice into a small pan, adding the balsamic vinegar and reduce to a thick consistency. Allow to cool, before whisking in olive oil to make a pepper dressing.

Purée the brown crab meat and pass through chinoix to remove any shell. Set aside.

Pick out the white crab meat, ensuring there are no pieces of shell remaining. Mix together with the brown meat.

Place the remaining 250g Lakeland Dairies Butter into a large pan and add the half-cooked rice mixture. When it is almost cooked, add the Millac Dairy Whipping Cream, Parmesan and crab meat and simmer gently.

Season to taste. Add the rocket and stir until soft.

Serve the risotto as 2 or 3 quenelles in the centre of a suitable bowl.

Arrange slices of red pepper around the risotto and drizzle the red pepper dressing on top before garnishing with the amaryth and parsley.

http://www.pritchitts.com/recipes/ulster-crab-risotto

 
 
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Molly Malone’s cockle and mussel chowder

molly malones chowder

Info:

Serves 4–6
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients

  • 2 tbsp sunfl ower oil
  • 110g (4oz) smoked bacon, diced
  • 25g (1oz) butter
  • 110g (4oz) leek, trimmed and very finely diced
  • 110g (4oz) carrot, very finely diced
  • 275g (10oz) potato (about 1 medium), peeled and finely diced
  • 1kg (2lb 2oz) mixed cockles and mussels
  • 300ml (11fl oz) dry white wine
  • 200ml (7fl oz) milk
  • 200ml (7fl oz) single or double cream
  • Salt and freshly ground black pepper
  • 4 tbsp roughly chopped fresh parsley

Molly Malone was a beautiful girl who sold cockles and mussels and died tragically of a fever while still young, or so the song goes. Molly may not have been a real girl, but since at least the 17th century, there have been fishmongers on the streets of Dublin who sell ‘Cockles and Mussels, alive, alive, oh!’

Cockles, with their distinctive flavour and lovely curved shell, are traditionally eaten in Ireland with Oatcakes. If you can only find mussels, this chowder will be just as good.

Serve either as a substantial starter or with chunks of crusty bread as a meal in its own right.

Heat the sunflower oil in a saucepan over medium-high heat. Add the bacon and sauté for about 1 minute, until crisp and golden. Add the butter to the pan and melt. Then add the leek, carrot and potato. Reduce the heat to low and sauté gently for 4–5 minutes, until soft but not browned.

Meanwhile, prepare the cockles and mussels. Scrub the shells clean and discard any that remain open when you tap them against a hard surface. Remove the beard – the little fibrous tuft – from each mussel. Bring the wine to a boil in a large saucepan and add the cockles and mussels. Cover with a tight-fi tting lid and cook for 3–4 minutes, shaking the pan occasionally, until the shells have opened.

Remove from the heat, drain the shellfi sh in a colander, reserving the cooking juices, and discard any shells that remain closed. Return the shellfi sh to the empty pan to keep warm. Place a fine sieve over a measuring jug and strain the cooking liquid. You should have at least 600ml (1 pint); if not, add water to make up that quantity.

Add the pan juices and the milk to the bacon and vegetable mixture and bring to a boil. Reduce the heat and simmer for 6–8 minutes, until the potato is tender. Add the cream and simmer for another 2–3 minutes, until the soup is reduced and thickened slightly. Season with salt and pepper.

Meanwhile, remove half of the cockles and mussels from their shells and add them with the remaining cockles and mussels still in their shells to the chowder. Stir in the parsley and serve at once.

http://www.rachelallen.com/post/molly-malones-cockle-and-mussel-chowder