Tag: Co.Cavan

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Breakfast Croissants for Mothers @nevenmaguire @dunnesstores #Easter

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  • This recipe for breakfast croissants from our brand ambassador @nevenmaguire is the perfect Mother’s Day weekend treat. Find the full recipe below and shop the ingredients in your local Dunnes Stores.

    Ingredients
    1 packet Simply Better French Made All Butter Croissants
    1 packet Simply Better Italian Prosciutto Di Parma
    6 Simply Better Irish Free Range Corn Fed Large Eggs
    2 Tbsp. Simply Better Jersey Cream
    1 Pack Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar
    2 Tsp. Finely Snipped Fresh Chives
    Simply Better Oriel Sea Salt and Freshly Ground White Pepper
    Simply Better Handmade Tomato Relish, to serve



    Method
    Preheat the oven to 190°C (375°F/Gas Mark 5). Place the croissants on a non-stick baking sheet and cook for 25 minutes. Remove from the oven and leave to cool.

    Once the croissants are cooked, heat a non-stick frying pan over a medium heat. Add two slices of the prosciutto and cook for about 10 seconds on each side to just crisp up. Transfer to a plate while you cook the remainder.

    Break the eggs into the frying pan over a low heat and add the cream and season with salt and pepper. Stir gently with a spatula, allowing large curds to develop. Switch off the heat while the eggs are still very soft as they will continue to cook.

    Carve each croissant in half and add slices of the Cheddar on to each one and then place the slices of Prosciutto on top. Add spoonfuls of the softly scrambled eggs then top with the other half of the croissant. Arrange on plates and garnish with the chives and serve with some of the tomato relish.1d
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Got the gift of @nevenmaguire 24cm Non-Stick Frying Pan @dunnesstores Dundrum. #cookwithnevenmaguire #grateful

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  • nevenmaguire's profile picturenevenmaguire
  • Today I got to visit @dunnesstores new store in @dundrumtc wow what a stunning store congratulations to all the team in making this happen and best of luck to all the designers too 👏👏 I was so happy and proud of our cookwear kitchen and can’t wait to go back soon and do a cookery demo there it was amazing a lot of hard work went into this thank you to my team im delighted hope you get to visit this stunning store soon 🥰 #shopping #cookwear #fun #pots #pans #cookwithnevenmaguire6w
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Cod Croquettes with a Roasted Red Pepper Sauce @nevenmaguire

Cod Croquettes with a Roasted Red Pepper Sauce

Serves 4-6

Ingredients

For the Croquettes

  • 225g cod, pin boned & skin removed
  • 250g milk
  • 1 bay leaf
  • 6 black pepper corns
  • 600g mashed potatoes
  • Zest of ½ lemon
  • 2 tbsp sun dried tomato pesto
  • 1 roasted red pepper, finely diced
  • 2 tbsp chopped flat leaf parsley
  • 6-8 cooked peeled prawns, roughly chopped
  • 120g plain flour
  • 100g panko breadcrumbs
  • 1 tsp white sesame seeds
  • 2 eggs, beaten with 1 tbsp milk
  • rapeseed oil, for frying
  • Mixed salad leaves, to serve

For the Red Pepper Sauce

  • 1 ½ tbsp olive oil
  • 1 small shallot, roughly chopped
  • 1 small garlic clove, crushed
  • 3 roasted red peppers, cleaned and roughly chopped
  • Zest of ½ lemon
  • 1 tbsp lemon juice
  • Fresh basil leaves

Method

For the Red Pepper Sauce

  1. Heat the olive oil in a frying pan.
  2. Fry the garlic and shallot for 2 minutes, until softened but not coloured.
  3. Add the chopped peppers and continue to cook, stirring to combine everything.
  4. Add in the lemon juice and zest and finish with fresh basil

For the Croquettes

  1. Add the milk, thyme, bay leaf in a pot. Add in the hake.
  2. Pour in enough water to cover the fish by 2 inches.
  3. Simmer over low heat for 10 minutes, until the fish flakes with a fork.
  4. Using a slotted spoon, transfer the fish to a plate and let cool.
  5. Gently flake the fish and set aside
  6. Place the mashed potatoes in a large glass bowl
  7. Add in the lemon zest, sun dried tomato pesto, roasted red pepper and flat leaf parsley
  8. Add in the cod and chopped prawns
  9. Mix well until the fish is combined
  10. Divide the mixtures into 12-16 evenly size rounds
  11. Place the flour, egg and breadcrumbs in separate shallow bowls or plates
  12. Add the sesame seeds to the flour and season with salt
  13. Add any remaining lemon zest to the breadcrumbs and mix
  14. Line a baking sheet with parchment paper.
  15. Dip the potato rounds into the flour, then the beaten eggs and coat with the breadcrumbs.
  16. Arrange the croquettes on the prepared baking sheet and refrigerate until chilled, about 10 minutes
  17. Deep fry at 180C for 2 minutes until golden
  18. Drain on paper towels.
  19. To serve, place a spoon of the prepare red pepper sauce on a serving plate and place the golden cooked croquettes on top
  20. Serve with some mixed salad leaves
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MacNean Organic Oats with Irish Mist and Honey @nevenmaguire

 
 


By Neven Maguire

Celebrity Chef

Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.

Ingredients

  • 100 g (4oz) porridge oats (organic if possible)
  • 300 ml (1/2 pint) whole-fat milk (plus extra if necessary)
  • 4 dsp clear honey
  • 4 dsp irish mist
  • 150 ml (1/4 pint) cream (optional)

Method

  • Simmer the porridge oats and milk together in a saucepan for 8-10 minutes, until the mixture is slightly thickened, stirring all the time. It is important that the porridge has a nice soft dropping consistency so add a little more milk if you think that it needs it.
  • To serve, spoon the porridge into warmed bowls. Drizzle each one with some honey and Irish mist and finally, serve with cream if you wish.