Goatsbridge Trout Taco with Baked Sweet Potato

Rainbow Trout Taco with Baked Sweet Potato

Serves 2

INGREDIENTS

300g Goatsbridge trout fillets (cut into bite size pieces)
100g flour
1 egg
100g bread crumbs
3 sweet potatoes
1 tsp paprika
salt & pepper
4 taco wraps
2 tbsp crème fraîche
1/2 avocado
Handful of small tomatoes
1 clove of garlic (minced)
1 tsp chopped coriander stalks
2 tbsp lemon juice
3 tbsp olive oil
few sprigs of coriander & chopped red chili (to garnish)

Goatsbridge Rainbow Trout Recipe

This week Ciara Daly from Getting Fed Up has come up with a tasty fish taco, baked sweet potato and fresh salad that might just lure you away from the pre-prepared frozen fish counter. Using freshly filleted Goatsbridge trout Ciara has made fish nuggets that are bound to delight children and adults alike. If you try this recipe at home we’d be delighted if you left a review here afterwards.

Method

Step 1

Preheat the oven to 220°C/ 430°F/ gas mark 7. Wash the sweet potatoes and chop them into wedges, keeping the skins on.

Step 2

Season with salt, pepper, paprika and a drizzle of oil before laying them out on a baking tray. Place the tray in the oven to cook for 30 – 40 minutes.

Step 3

To three separate dishes, add the flour, egg and breadcrumbs. Add a little salt to the flour, to help season the fish.

Step 4

Dip each of the fish pieces in the dishes containing the flour, followed by the egg and finally the breadcrumbs. Make sure to do it in that order as this will ensure the bread crumbs stick to the fish.

Step 5

Drizzle a little oil on another baking tray, add the fish nuggets and put the dish in the oven with the sweet potatoes. Turn the oven down to around 200°C/ 400°F/ gas mark 6.

Step 6

Leave to cook for 10 – 15 minutes depending on the size of your fish nuggets. Half way through cooking, turn the fish nuggets over so they will be golden brown all over.

Step 7

While the fish and sweet potatoes are cooking, you can begin preparing the fresh ingredients. Chop the tomatoes into halves or quarters, add them to a bowl followed by the garlic, lemon juice, olive oil, coriander stalks and a little salt and pepper. Slice the avocado and season with just a few drops of the lemon juice if there is any left over.

Step 8

Warm the wraps in the microwave for 30 seconds. When you’re ready to serve, spoon some of the crème fraîche on to the wraps. Arrange the little fish nuggets over the crème fraîche, add the tomatoes and a few avocado slices and garnish with some coriander leaf and chili. Finish it off with the baked potato fries and you’re ready to enjoy you meal!

If you liked this special Goatsbridge Trout recipe, you can buy our fish fillets skinned and boned from our online shop, from our farm shop in Thomastown, County Kilkenny or in all good Irish supermarkets, including Supervalu and Dunnes Stores as well as specialist shops around the country.

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Goatsbridge Trout Taco with Baked Sweet Potato

Avonmore Strawberry Shortcakes With Summer Whipped Cream

Strawberry-Shortcakes

Strawberry Shortcakes With Summer Whipped Cream

    1. Preheat the oven to 220ºC/gas mark 7/425ºF.
    1. Mix the flour, salt, baking powder and 3 tablespoons of the sugar in a bowl. Grate the butter into these dry ingredients and use your fingertips to finish crumbling the butter into the flour.
    1. Whisk the egg into the fresh cream, and pour into the flour mixture a little at a time, using a fork to mix.
    1. Turn the dough out onto a lightly floured surface, and roll gently to a thickness of about 2cm / ¾ inch. Dip a 6½ cm / 2½ inch round cutter in flour and cut out as many rounds as you can. Work the scraps back into a dough, re-roll and finish cutting out.
    1. Place the shortcakes about 2½ cm / 1 inch apart on a baking sheet, brush the tops with the egg white, and sprinkle them with the remaining 2 tablespoons of caster sugar.
    1. Bake for 10-15 minutes, until golden-brown, and let them cool for a short while on a wire rack.
    1. Meanwhile, crush half the strawberries with the spoonful of sugar, and halve or quarter the remaining strawberries, depending on their size..
  1. The shortcakes should be eaten while still warm, so split each one across the middle and cover with a spoonful of the crushed strawberry mixture, a few halved or quartered strawberries, then dollop on plenty of the Avonmore Summer Whipped cream.

Ingredients

  • 325G of Plain Flour
  • 1/2 tsp Salt
  • 1 tbsp of Baking Powder
  • 5 tbsp caster sugar
  • 125 g Avonmore Unsalted Butter (frozen)
  • 1 Large Egg, beaten
  • 125ml Avonmore Fresh Cream
  • 1 Large Egg White (lightly beaten)

For The Filling

  • 1 punnet strawberries, hulled and chopped
  • 1 tbsp caster sugar
  • 350ml Avonmore Summer Whipped Cream

Avonmore Nacho Crusted Chicken Dippers

 

Fresh Scallop Tartlets – Kevin Dundon

avon scallop tartlets 25516

The delicate flavour of the scallops and the crisp pastry are a lovely combination

Ingredients

  • 2 x sheets of puff pastry, each about
  • 30 x 20cm (12 x 8 inches)
  • Egg wash, made with 1 egg, beaten with 1 tsp milk
  • 8 fresh scallops
  • 4 tbsp extra virgin olive oil, plus extra for greasing
  • 1 tsp finely shredded tarragon leaves
  • 1 tbsp sea salt
  • 1 tbsp ground black pepper

To serve

  • 200g (7oz) lamb’s lettuce (mache) or baby leaves or greens
  • Juice of 1 lemon
  • Lemon wedges

Directions

  1. Preheat the oven to 190oC/375oF/gas mark 5. Grease a baking sheet.
  2. Roll out the puff pastry and, using a 10cm (4-inch) diameter biscuit (cookie) cutter, cut out four large circles. Place them on the prepared sheet and brush with the egg wash.
  3. Slice the scallops into discs that are about 1cm (. inch) thick. Place them on the pastry circles so that they are slightly overlapping, drizzle with a little of the olive oil, sprinkle with tarragon and season with salt and black pepper.
  4. Bake for 12–15 minutes or until the pastry is golden brown and the scallops are just cooked. Remove from the oven, drizzle with some more olive oil and serve immediately with lemon-dressed lamb’s lettuce and lemon wedges.

Avonmore Summer Whipped Cream Knickerbocker Glory

 

avonmore knickerbocker glory

Recipe cooking time

10 Minutes

Recipe cooking time

4 People

 

Ingredients

  • 8 Scoops Chocolate Ice-Cream
  • 125g Strawberry Jelly
  • 200g Peaches, Strawberries and Raspberries – all halved
  • 350ml Avonmore Summer Whipped Cream
  • 10g Avonmore Butter
  • 25g brown sugar

Directions

1. Lightly fry the peaches in butter and caster sugar, saving the remaining syrup.

2. Layer all ingredients in a tall sundae glass.

3. Pour the peach syrup over the top of the glass and allow it to dribble down the sides.

4. Dollop plenty of Summer Whipped Cream on top and decorate with a cherry and an ice-cream wafer.

To Decorate

  • Ice-Cream Wafers

Avonmore Summer Whipped Cream Knickerbocker Glory

 

avonmore knickerbocker glory
Recipe cooking time

10 Minutes

Recipe cooking time

4 People

 

Ingredients

  • 8 Scoops Chocolate Ice-Cream
  • 125g Strawberry Jelly
  • 200g Peaches, Strawberries and Raspberries – all halved
  • 350ml Avonmore Summer Whipped Cream
  • 10g Avonmore Butter
  • 25g brown sugar

Directions

1. Lightly fry the peaches in butter and caster sugar, saving the remaining syrup.

2. Layer all ingredients in a tall sundae glass.

3. Pour the peach syrup over the top of the glass and allow it to dribble down the sides.

4. Dollop plenty of Summer Whipped Cream on top and decorate with a cherry and an ice-cream wafer.

To Decorate

  • Ice-Cream Wafers

Avonmore Strawberry Shortcakes With Summer Whipped Cream

Strawberry-Shortcakes

Strawberry Shortcakes With Summer Whipped Cream

    1. Preheat the oven to 220ºC/gas mark 7/425ºF.
    1. Mix the flour, salt, baking powder and 3 tablespoons of the sugar in a bowl. Grate the butter into these dry ingredients and use your fingertips to finish crumbling the butter into the flour.
    1. Whisk the egg into the fresh cream, and pour into the flour mixture a little at a time, using a fork to mix.
    1. Turn the dough out onto a lightly floured surface, and roll gently to a thickness of about 2cm / ¾ inch. Dip a 6½ cm / 2½ inch round cutter in flour and cut out as many rounds as you can. Work the scraps back into a dough, re-roll and finish cutting out.
    1. Place the shortcakes about 2½ cm / 1 inch apart on a baking sheet, brush the tops with the egg white, and sprinkle them with the remaining 2 tablespoons of caster sugar.
    1. Bake for 10-15 minutes, until golden-brown, and let them cool for a short while on a wire rack.
    1. Meanwhile, crush half the strawberries with the spoonful of sugar, and halve or quarter the remaining strawberries, depending on their size..
  1. The shortcakes should be eaten while still warm, so split each one across the middle and cover with a spoonful of the crushed strawberry mixture, a few halved or quartered strawberries, then dollop on plenty of the Avonmore Summer Whipped cream.

Ingredients

  • 325G of Plain Flour
  • 1/2 tsp Salt
  • 1 tbsp of Baking Powder
  • 5 tbsp caster sugar
  • 125 g Avonmore Unsalted Butter (frozen)
  • 1 Large Egg, beaten
  • 125ml Avonmore Fresh Cream
  • 1 Large Egg White (lightly beaten)

For The Filling

  • 1 punnet strawberries, hulled and chopped
  • 1 tbsp caster sugar
  • 350ml Avonmore Summer Whipped Cream