Tag: Co.Cavan

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Neven Maguire’s Mediterranean monkfish and potato stew with an almond crumb @rtefood

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Neven Maguire’s Mediterranean monkfish and potato stew with an almond crumb, Nom, Nom. Check out the recipe here: , via .

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Neven’s Irish Food Trails

To celebrate the final episode of Neven’s Irish Food Trails on RTÉ One tonight at 7:30 pm, we’re making Neven’s Mediterranean monkfish and potato stew with an almond crumb.

Ingredients

This is an excellent fail-safe recipe that I often find myself cooking at home. The almond crumb makes it into something just a bit more glamorous. Of course, you could use any fish you like and add some shellfish too if you feel like pushing the boat out.

Serves: 4

  • 25g (1oz) blanched almonds
  • 1 tsp sweet paprika
  • 4 tbsp olive oil
  • 2 red onions, finely chopped
  • 1 fennel bulb, trimmed and finely chopped
  • 2 tsp fennel seeds
  • ½–1 tsp dried chilli flakes 
  • a good pinch of saffron strands soaked in a little hot water
  • 2 large garlic cloves, finely chopped
  • 2 x 400g (14oz) tins of whole plum tomatoes
  • 300ml (½ pint) fish or chicken stock (preferably homemade)
  • 450g (1lb) small new potatoes, scrubbed and halved or quartered if large
  • 675g (1½lb) boneless monkfish, skinned with all tough membrane removed and cut into bite-sized pieces
  • sea salt and freshly ground black pepper
  • chopped fresh flat-leaf parsley, to garnish

Method

  1. Preheat the oven to 180°C (350°F/gas mark 4). 
  2. To make the almond crumb, spread the almonds out on a baking sheet and place in the oven for about 5 minutes, until they are golden.
  3. Allow to cool, then roughly chop until they resemble coarse breadcrumbs. Place in a bowl and mix with the paprika and 1 teaspoon of salt. Set aside until needed.
  4. Put a large casserole with a lid over a high heat on the hob and add the olive oil. Turn the heat down to medium and add the onions and fennel.
  5. Stir in the fennel seeds, chilli flakes, and saffron and sauté for 10 minutes, then stir in the garlic and sauté for another couple of minutes. 
  6. Add the tomatoes to the onion mixture, crushing them with a wooden spoon, then pour in the stock and add the potatoes.
  7. Season to taste and simmer for 25–30 minutes, until the potatoes are tender when pierced with a knife.
  8. Add the monkfish to the potato stew and simmer for another 5 minutes, until the fish is just cooked through and looks opaque. 
  9. Divide among hot bowls and sprinkle over the almond crumb, then scatter over the parsley to serve.

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Ginger & Lime Cheesecake with Irish Strawberry Compote @simplybetterds @nevenmaguire @macnean_house_restaurant

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Find the full recipe below:

Ginger & Lime Baked Cheesecake with Irish Strawberry Compote
Ingredients (Serves 6-8)
For The Base:
2 Packs of Simply Better Handmade Oat & Ginger Cookies, crushed
75g Butter, plus extra for greasing
For The Compote:
1 Bag of Simply Better Expertly Grown Frozen Irish Strawberries
250ml Simply Better Handmade Irish Raspberry & Wexford Rhubarb Cordial
For the Filling:
3 Simply Better Free Range Corn Fed Large Eggs
500g Cream Cheese
100g Caster Sugar
1Tbsp Cornflour
Finely Grated Rind and Juice of 2 Limes
1 Vanilla Pod, split in half lengthways and seeds scraped out
To Serve:
Simply Better Single Source Irish Jersey Cream, lightly whipped
Method:
1. Preheat the oven to 160°C Lightly butter a 9inch loose-bottomed cake tin and line with non-stick baking or parchment paper.
2. To make the base, melt the butter in a pan set over a gentle heat. Add the crushed cookies and mix well. Spread the mixture over the base of the tin, pressing down with the back of a spoon to flatten. Place in the oven for 10 minutes to firm up.
3. Remove the tin from the oven and set aside. Place a dish of hot water in the oven on the bottom rack – this will stop a skin forming on the cheesecake. Place the cream cheese, sugar, eggs, lime rind and juice, vanilla seeds and cornflour in a mixing bowl and beat together until smooth with an electric whisk.
4. Pour this mixture into the cake tin and place on a baking sheet. Bake for 35-45 minutes until lightly golden. The filling should still be a bit wobbly at this stage. Turn off the oven, open the door and leave to cool completely. The filling will set as it cools.
5. To make the compote, place the leftover vanilla pod in a saucepan with the cordial and bring to the boil. Reduce the heat and allow to simmer for 5 minutes until reduced and slightly thickened. Place the strawberries in the pan and poach the berries for 2-3 minutes until softened but still holding their shape. Remove the vanilla pod before serving.
6. To serve, slice the cheesecake into wedges and serve with some cream and the poached strawberries.