Penne Pasta Salad – Edward Hayden

5chefedwardholycommunion-266x266

Ingredients

  • 12oz/350g penne pasta
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1 courgette
  • 1 box cherry tomatoes
  • 1 red onion
  • 3 tablespoons of basil pesto
  • 2oz/50g grated Avonmore Cheddar & Mozzarella
  • 1oz/25g stoned black olives (optional)

Directions

 

  1. Preheat the oven to 180C/350F/Gas Mark 4
  2. Bring a large saucepan of salted water to the boil. Add a little drizzle of olive oil which will stop the pasta from sticking.
  3. Plunge the pasta into the boiling water and boil according to the packet instructions.
  4. When the pasta is cooked strain into a large colander and leave it under cold running water until the pasta has completely cooled down. This process is known as blanching and refreshing. Retain it until required.
  5. Meanwhile cut the vegetables into even sized bite size portions and spread out on a baking tray. Season with a little salt and pepper, drizzle with a little oil and place in the oven and roast for 20-25 minutes or until all of the vegetables have softened completely.
  6. Allow the vegetables to cool.
  7. Mix the roasted vegetables and the chilled pasta together.
  8. Mix in some seasoning, Avonmore cheddar & mozzarella mix and the basil pesto and stir until the pesto has completely coated all of the vegetables.
  9. Arrange in a large serving bowl.
  10. Garnish with a sprig of fresh basil or as required.

http://cookwithavonmore.ie/recipe/penne-pasta-salad-with-roasted-mediterranean-vegetables-by-celebrity-chef-edward-hayden/

Simple Souffle with Courgettes and Herbs

Simple-Souffle-with-Courgettes-and-Herbs

Ingredients

  • 8x medium free range eggs
  • 2x courgettes
  • 3 shallots
  • Knob of butter for frying
  • Salt & freshly ground black pepper
  • 20g sesame seeds (optional)
  • 4 oz feta cheese
  • 2x tablespoons chopped dill
  • 2x tablespoons chopped flat leaf parsley
  • 2x tablespoons chopped chives
  • A little cold water
  • 30g grated parmesan cheese

To Cook

Slice courgettes thinly. Finely chop shallots and sauté in butter. Add courgettes, cooking for a few minutes. Do not allow to brown. Season with salt and pepper and leave to cool.
Preheat oven to 180˚ degrees.
In a small frying pan, add sesame seeds on medium heat, stirring occasionally with wooden spoon. DO NOT ADD OIL. Sprinkle with pinch of salt and continue to stir until seeds have turned brown (not black).
Crumble feta and add to courgette mixture, gently. Sprinkle with freshly chopped herbs, parsley, dill and chives.
In a large bowl, beat the eggs vigorously, adding two to three tablespoons of water. Eggs should be beaten for about three minutes, which will ensure lightness. If eggs have not been beaten well enough, they will taste ‘heavy,’ so put the effort in. I use a large whisk instead of an electric mixer, so the eggs are never over-beaten.
Add eggs to courgette mixture.
Place courgette mixture in a greased pie dish, ensuring even distribution of courgettes and herbs. Sprinkle with freshly grated Parmesan cheese and top with toasted sesame seeds.
Bake for 35 to 40 minutes or until golden brown. Should be light in texture.
A delicious lunch dish, served with crusty, thin French bread and chilled white wine. Can also be enjoyed cold as part of a picnic lunch.
 http://www.bordbia.ie/consumer/recipes/WinningRecipes/Pages/SimpleSoufflewithCourgettesandHerbs.aspx

Farfalle with red pepper sauce – Catherine Fulvio

farfalle-red-pepper-sauce-266x266

It’s great over steamed fish and equally tasty over roasted garlic and courgettes.

Ingredients

  • 350g farfalle
  • 1 tbsp extra virgin olive oil
  • 3 shallots, finely chopped
  • 1 tbsp tomato purée
  • 100ml white wine
  • 2 red peppers, roasted and chopped
  • 50g crème fraîche
  • 200ml fresh cream
  • salt and freshly ground black pepper
  • 100g ricotta salata (or feta), crumbled, to serve
  • chives, to garnish

Directions

1 Cook the pasta according to the instructions on the package.

2 In the meantime, prepare the sauce. Heat the oil in a medium saucepan over a low heat and sauté the shallots until softened. Add the tomato purée and cook for 1 minute. Add the white wine and cook for a further 2–3 minutes. Add the roasted peppers and cook for 1–2 minutes, then stir in the crème fraîche and cream.

3 Remove from the heat and allow to cool slightly. Remove half the sauce and blend it to a purée, then mix both back together again. Season to taste.

4 Toss the drained, cooked pasta into the sauce, sprinkle over the crumbled ricotta salata and garnish with some chive lengths on top.

KEEPING IT LOCAL: THIS SAUCE IS ESPECIALLY TASTY SPOONED OVER STUFFED LOCAL FREE-RANGE CHICKEN BREASTS WRAPPED WITH LOCAL DRY CURED BACON.

http://cookwithavonmore.ie/recipe/farfalle-with-red-pepper-sauce-catherine-fulvio/

Zoats (zucchini mixed oats!)… Maybe they should be called Coats (courgette oats) in Ireland!

zoats fb 22616

Bored of porridge? How about a bowl of ‘zoats’ instead? Now oats mixed with ZUCCHINI is on the rise as a fibre-filled (and very Instagram-friendly) breakfast

  • Zoats – ‘zucchini mixed with oats’ – are the new way to have a healthy start
  • Because the zucchini is filled with fibre, it offers a nutritious alternative
  • The breakfast trend has stormed Instagram, with a series of toppings
  • People like the new way to eat oats, because it’s healthy and also delicious 

Zoats (zucchini mixed oats!)… Maybe they should be called Coats (courgette oats) in Ireland!

zoats fb 22616

Bored of porridge? How about a bowl of ‘zoats’ instead? Now oats mixed with ZUCCHINI is on the rise as a fibre-filled (and very Instagram-friendly) breakfast

  • Zoats – ‘zucchini mixed with oats’ – are the new way to have a healthy start
  • Because the zucchini is filled with fibre, it offers a nutritious alternative
  • The breakfast trend has stormed Instagram, with a series of toppings
  • People like the new way to eat oats, because it’s healthy and also delicious 

Catherine Fulvio’s Courgette, Feta and Chive Tart

fulvio feta tart rte 8516

Health and taste come together in this delicious Courgette, Feta and Chive Tart. A wonderful pizza alternative by celebrity chef and Whirlpool ambassador, Catherine Fulvio.

INGREDIENTS

For the roasted vegetables

  • 2 medium red onions, sliced
  • 2 medium courgettes, sliced diagonally
  • 1 red pepper, sliced
  • 2 tbsp rape seed oil
  • ½ tsp smoked paprika
  • 2 tbsp chives, chopped
  • Salt and freshly ground black pepper
  • 375g pack ready rolled puff pastry
  • 4 tbsp basil pesto
  • 180g ricotta
  • Egg wash, 1 egg and 2tbsp water
  • 60g feta, crumbled
  • Chive lengths, to garnish

PREPARATION

  1. Preheat the oven to 180 (oC/fan) or 160 (oC/gas 4). Place the onions, courgettes and red pepper slices into a roasting pan and drizzle with oil, sprinkle over the paprika as well as the chives. Roast for about 15mins until just tender. Season with salt and freshly ground black pepper and set aside.
  2. Increase the temperature of the oven to 190 (oC/fan) 170 (oC/gas 3). Place the pastry on a piece of baking parchment onto a baking tray. Measure a 1 ½ cm edge around the pastry, using a sharp knife cut out the edge, carefully not to slice all the way through. Using a fork, prick the inner rectangle of the pastry and brush with egg wash. Bake for 20mins until golden. Remove from the oven and press the inner pastry rectangle down slightly.
  3. Combine the basil pesto and ricotta and spread over the pastry leave the edge.
  4. Arrange the roasted vegetable on top and season with salt and freshly ground black pepper. Drizzle over a little rapeseed oil. Sprinkle over the feta and bake for about 7 to 8 mins until the feta is slightly golden.
  5. Arrange the chive lengths on top and serve immediately.

Tip:
Any vegetables can be used like roasted sweet potatoes, cherry tomatoes and artichokes and sprinkle over chopped rosemary.

Recipe courtesy of Whirlpool. http://www.rte.ie/lifestyle/food/recipes