Tag: Co.Cavan

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Neven Maguire’s Salmon Burger with Roasted Red Pepper Salsa @RTEfood

 
 
 
 

 

Great when you’re entertaining.

 

Ingredients

  • 550g (1¼lb) salmon fillet, skinned and boned (well chilled)
  • 2 spring onions, thinly sliced
  • Wasabi paste
  • 2 tsp sesame seeds
  • 1 tblsp seasoned flour
  • 4 slices sourdough bread
  • 4 Little Gem lettuce leaves
  • Handful of fresh coriander sprigs
  • Lime wedges, to serve

For the Roasted Red Pepper Salsa:

  • 2 roasted red peppers, finely diced (from a jar is fine)
  • 2 plum tomatoes, seeded and finely chopped
  • Finely grated rind of 1 lemon
  • 2 tblsp sweet chilli sauce
  • 1 tblsp rapeseed oil
  • 1 tblsp chopped fresh coriander
  • 1 tblsp shredded fresh basil sea salt and freshly ground
  • Black pepper

Method

  1. Using a sharp knife cut away any brown bits from the salmon fillet, then finely chop.
  2. Place in a bowl, then stir in the spring onions, mustard and sesame seeds. Season to taste.
  3. Divide into 4 portions, then using slightly wetted hands, shape into patties. Dust the patties in the flour, shaking off any excess. Place in the fridge for 10 minutes to firm up.
  4. Meanwhile, make the roasted red pepper salsa. Place the red peppers in a bowl and stir in the tomatoes, lemon rind, sweet chilli sauce, oil and herbs. Season to taste and set aside at room temperature to allow the flavours to develop.
  5. Heat a large non-stick frying pan over a medium heat. Add the olive oil to the frying pan and then add the salmon burgers. Cook for 3-4 minutes on each side, until lightly golden but still slightly pink in the centre. Be careful not to overcook them or they will quickly become dry. Set aside.
  6. Meanwhile, heat a griddle pan until smoking hot. Add the slices of sourdough bread and chargrill for 1-2 minutes on each side, until nicely marked.
  7. Arrange on warmed plates and top with Little Gem lettuce leaves and the burgers. Spoon over the roasted red pepper salsa, then scatter over the coriander sprigs and serve with lime wedges.
  8. Great when you’re entertaining.

     

     
    1. https://www.rte.ie/lifestyle/recipes/2015/0203/743393-salmon-burger/
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Breakfast Croissants for mums @nevenmaguire @dunnesstores

https://www.instagram.com/reel/C4LDVfcso18/?igsh=MXFiZG9qaThjdnMycw==

  • dunnesstores's profile picturedunnesstores
  • 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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Chicken Pot Pie For Feeding the Whole Family @simplybetterds @nevenmaguire

This Chicken Pot Pie recipe from our @ simplybetterds brand ambassador Neven Maguire is perfect for feeding the whole family. Find the full recipe below and shop the ingredients online and in store.

Chicken Pot Pie
Ingredients (Serves 4)
3 Simply Better Irish Corn Fed Chicken Breast Fillets, cut into cubes
1 Pack Simply Better Dry Cured Unsmoked Irish Bacon Lardons
1 Tub Simply Better Irish Made Poultry Gravy
2 Tbsp Simply Better Italian Pesto alla Genovese with PDO Genovese Basil
1 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
1 Block of Simply Better Ready to Roll All Butter Puff Pastry, thawed
250ml Simply Better Single Source Irish Jersey Cream
50g Butter
2 Carrots, diced
2 Celery Sticks, diced
1 Large Onion, diced
2 Cloves Garlic, crushed
100g Frozen Peas
1 Tbsp Fresh Thyme Leaves
Egg Wash (1 Egg and 2 Tbsp Milk beaten together)
Sea Salt & Freshly Ground Black Pepper

Method
1. Preheat the oven to 200°C (400°F/Gas Mark 6).
2. Heat the rapeseed oil and butter in a large non-stick frying pan over a medium heat. Add the diced onion, garlic, carrots, celery and sauté for 2-3 minutes until softened. Add the bacon lardons to the pan along with the thyme leaves and mix well.
3. Add in the cubed chicken and season generously with salt and pepper. Cook the chicken for 3-4 minutes until lightly browned on all sides.
4. Pour in the poultry gravy, basil pesto and cream to the pan and stir well to combine then add the frozen peas. Transfer the chicken and vegetable mix to an ovenproof dish and allow to cool for about 25-30 minutes.
5. Roll out the pastry to fit the size of the dish. Place the pastry on top of the dish and brush with the egg wash. Bake in the oven for 25-30 minutes until the pastry has puffed up and become golden brown.

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Drumlane Abbey and Round Tower, Co. Cavan by Laura Brown. #milltown






THIS IS CAVAN!

@ThisIsCavan

Stunning capture of beautiful Drumlane Abbey #LoveCavan #IrelandsHiddenHeartlands

Laura Brown@LollipopBrown83 · Feb 28

Drumlane Abbey

Located just outside the village of Milltown, County Cavan on a beautiful site overlooking Garfinny Lough,  the intriguing monastic site of Drumlane includes an abbey, a monastery and a remarkably intact round tower constructed in the year 555AD.

Although the monastery is closely affiliated to St. Mogue, it is believed the site was constructed some time before his arrival and most likely by St. Colmcille. The circular round tower, which stands next to the Abbey at Drumlane is remarkably intact and is recognised as the only surviving round tower of its kind in the dioceses of Kilmore. Round towers were built throughout Ireland between the 5th and 13th centuries. Interpretation and parking are available on site.

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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.