Tag: Dáithí Ó Sé

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Alanna Moffitt from Blacklion Co. Cavan started at Neven Maguire’s Macnean House and Restaurant 😀 @rtetoday

Student chefs from TU Dublin joined Maura and Dáithí in the studio.

Ingredients

Sticky Toffee Pudding

· 200g butter, room temperature

· 185g self-raising flour

· 185g dates, roughly chopped

· 1 tbsp bicarbonate of soda

· 185g brown sugar

· 30g treacle

· 1 tsp nutmeg

· 1tsp mixed spice

· 2 medium eggs

· 1 tsp vanilla extract

· Pinch of salt

Butterscotch Sauce

· 70g butter

· 70g brown sugar

· 70g golden syrup

· 100ml double cream

· Pinch of sea salt

· ½ tsp vanilla extract

· A few drops of lemon juice

Student chefs from TU Dublin joined Maura and Dáithí in the studio.

Method

1. Preheat the oven to 180°C / 350°F / Gas Mark 4. Line a baking tin with parchment paper.

2. Dice the butter and place it in a saucepan over medium heat. Allow it to melt, then continue to cook until it foams and turns a light golden-brown colour. Remove from the heat immediately and set aside to cool.

3. Place the chopped dates in a saucepan with 300ml water. Bring to the boil, then reduce to a simmer and cook for 5 minutes, until the dates are soft.

4. Remove from the heat and stir in the bicarbonate of soda (the mixture will foam). Set aside to cool slightly.

5. Transfer the date mixture to a mixing bowl and add the brown sugar, treacle, vanilla extract, nutmeg, mixed spice and cooled brown butter. Mix well.

6. Beat eggs and add to the mixture until fully incorporated.

7. Sieve in the flour and salt, then gently fold until a smooth dropping consistency is achieved.

8. Pour the batter into the prepared tin and bake for 35–40 minutes, until risen and firm to the touch.


Butterscotch Sauce

1. Place the butter, brown sugar, and golden syrup in a saucepan over medium heat. Stir and allow to simmer gently.

2. Remove from the heat, add a few drops of lemon juice, then whisk in the double cream.

3. Finish with sea salt and vanilla extract. Serve warm over the pudding.


Chef’s tips:

· When making brown butter, don’t use a high heat, as milk solids can burn easily

· Brown butter can be used in so many other dishes, such as madeleines and fish dishes, or even vegetables, with its rich nutty caramel flavour.

· Best served warm with some vanilla ice-cream.

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Alanna Moffitt from Blacklion Co. Cavan started at Neven Maguire’s Macnean House and Restaurant 😀 @rtetoday

Student chefs from TU Dublin joined Maura and Dáithí in the studio.

Ingredients

Sticky Toffee Pudding

· 200g butter, room temperature

· 185g self-raising flour

· 185g dates, roughly chopped

· 1 tbsp bicarbonate of soda

· 185g brown sugar

· 30g treacle

· 1 tsp nutmeg

· 1tsp mixed spice

· 2 medium eggs

· 1 tsp vanilla extract

· Pinch of salt

Butterscotch Sauce

· 70g butter

· 70g brown sugar

· 70g golden syrup

· 100ml double cream

· Pinch of sea salt

· ½ tsp vanilla extract

· A few drops of lemon juice

Student chefs from TU Dublin joined Maura and Dáithí in the studio.

Method

1. Preheat the oven to 180°C / 350°F / Gas Mark 4. Line a baking tin with parchment paper.

2. Dice the butter and place it in a saucepan over medium heat. Allow it to melt, then continue to cook until it foams and turns a light golden-brown colour. Remove from the heat immediately and set aside to cool.

3. Place the chopped dates in a saucepan with 300ml water. Bring to the boil, then reduce to a simmer and cook for 5 minutes, until the dates are soft.

4. Remove from the heat and stir in the bicarbonate of soda (the mixture will foam). Set aside to cool slightly.

5. Transfer the date mixture to a mixing bowl and add the brown sugar, treacle, vanilla extract, nutmeg, mixed spice and cooled brown butter. Mix well.

6. Beat eggs and add to the mixture until fully incorporated.

7. Sieve in the flour and salt, then gently fold until a smooth dropping consistency is achieved.

8. Pour the batter into the prepared tin and bake for 35–40 minutes, until risen and firm to the touch.


Butterscotch Sauce

1. Place the butter, brown sugar, and golden syrup in a saucepan over medium heat. Stir and allow to simmer gently.

2. Remove from the heat, add a few drops of lemon juice, then whisk in the double cream.

3. Finish with sea salt and vanilla extract. Serve warm over the pudding.


Chef’s tips:

· When making brown butter, don’t use a high heat, as milk solids can burn easily

· Brown butter can be used in so many other dishes, such as madeleines and fish dishes, or even vegetables, with its rich nutty caramel flavour.

· Best served warm with some vanilla ice-cream.

More stories on

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Sticky Beef Skewers with Satay Sauce & Pickled Cucumber by Neven Maguire from RTE Today

Sticky Beef Skewers with Satay Sauce & Pickled Cucumber by Neven Maguire

Recipe, Method & Chef’s Top Tip below 👇

For all of the Today Show recipes and hundreds more please visit RTE.ie/Food

Serves 4

Ingredients

4 Quality Assured Irish Angus Striploin Steaks

14 bamboo skewers

Rocket leaves, to serve

Marinade

3 garlic cloves, crushed

2 tsp Cajun spice

2 tbsp honey

4 tbsp Soy & Ginger Sauce

Zest ½ lemon

1 tsp thyme leaves

Satay Sauce

400g coconut milk

100g crunchy peanut butter

2 tbsp Soy & Ginger Sauce

2 tbsp Sweet Chilli Sauce

1 tsp muscovado sugar

Juice 1 lime

Pickled Cucumber

4 tbsp rice vinegar

2 tbsp caster sugar

½ cucumber, peeled, seeded, thinly sliced

Method

Beef Skewers

Thread beef strips onto skewers (1 piece each). Mix marinade ingredients in a shallow dish, coat beef and chill 2–3 hrs or overnight. Heat griddle with 2 tbsp oil until smoking. Cook skewers 2–3 mins per side, spooning over marinade. If it catches, add 1 tbsp water.

Satay Sauce

In a pot combine coconut milk, peanut butter, soy & ginger sauce, chilli sauce, sugar, lime. Stir, simmer to thicken, season.

Pickled Cucumber

Mix vinegar, sugar, pinch of salt until dissolved. Add cucumber, stir and set aside.

Serve

Place skewers on rocket leaves with satay sauce and pickled cucumber.

Chef Tip: Soak skewers in cold water first to stop burning.

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Rachel Allen’s pan-fried fish with herb butter, asparagus, new potatoes: @RTEToday


By Rachel Allen

Celebrity Chef

More from
Today

Rachel Allen’s pan-fried fish with herb butter, asparagus, new potatoes.

Ingredients

Serves: 4-6

For the herb butter:

  • 50g soft butter
  • 1 tablespoon chopped herbs such as dill, fennel, chives, parsley
  • A squeeze of lemon juice
  • Salt and pepper

For the pan-fried fish:

  • 4 fillets of flat fish, such as John Dory, plaice, sole, brill or turbot, or part of a round fish fillet, like salmon, cod, grey mullet, etc. (allow 175g for a main course and 75g for a starter)
  • Approximately 4 tablespoons flour
  • Extra virgin olive oil or soft butter
  • A pinch of sea salt flakes and freshly ground black pepper

Method

  1. Dry the fish fillets on kitchen paper.
  2. Season on both sides with sea salt flakes and freshly ground black pepper.
  3. Heat a cast iron or non-stick frying pan on a high heat until smoking. Add a dash of olive oil and put in the fish fillets.
  4. OR you can dust the fillets with seasoned flour then spread some soft butter over one side.
  5. Place buttered side in the pan first. Turn when golden on one side, then cook again until golden on the other side.
  6. Place a couple of slices of herb butter over each fillet and serve immediately with asparagus and boiled new potatoes.