Tag: dinner

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Rory O’Connell’s Grilled Fish with Herb Relish @Bordbia #ballymaloe

bbia grilled fish 211516

This way of cooking fish is perceived as being rather old fashioned, but if you have a really fresh fish, it can be fabulous and quite contemporary in its simplicity. Hake, cod, ling and mackerel are all delicious cooked in this way. The relish served here is classic, and when properly prepared, it will remind you why herbs, butter and lemon will always have a place at the table when fresh fish is being served.

Serves 4

  • 4 x 120- 150g pieces of your fish of choice
  • 2 tablespoons of flour, seasoned with salt and pepper optional
  • 25 g butter at room temperature
  • salt and pepper
  • 4 wedges of lemon
    • Herb Relish
    • 50g butter
    • 2 tablespoons of very finely chopped herbs such as parsley, chives, fennel and a few thyme leaves
    • black pepper

To cook the fish, place the grill pan on a medium heat and allow to become quite hot. You don’t want it smoking madly, but should see a light haze, almost like vapour, arising from the pan. Dry the fish fillets with paper towel and dip in the seasoned flour and shake off the excess. You can skip this flouring stage if you wish. With a knife, lightly butter the flesh side of the fish fillets. Place the fish, buttered sides down on the hot grill. The fish should sizzle immediately it hits the pan, if it doesn’t, the pan wasn’t hot enough and you need to crank up the heat immediately. If you have difficulty determining if the pan is hot enough, take one of the pieces of fish and holding it above the pan, just place a corner of the buttered side onto the grill. If it sizzles, it is fine to proceed, if it doesn’t then allow the pan to get hotter. Let the fish cook, still on a high heat until the fish is well coloured. There should be a bit of smoke coming from the pan, but not great clouds of it, so adjust the heat accordingly. Lift the fish at one corner to check if it is golden and getting crisp. When you are confident this stage has been reached, turn the heat down a little and with the help of a fish or egg slice, turn the fish over on to the skin side. Let it continue to cook until the skin is crispy and the fish is cooked through. You will know the fish is cooked when the flesh appears to be white and creamy in colour and no longer looks translucent.

While the fish is cooking, melt the butter for the relish. Allow the butter to cool a little before stirring in the chopped herbs.

Remove the cooked fish to hot serving plates, placing them with the golden flesh side up. Place a wedge of lemon on each plate and drizzle the herb relish over.

If you wish garnish with a spring of parsley and serve immediately.

http://www.bordbia.ie/consumer/recipes/roryoconnell/pages/grilledfishwithherbrelish.aspx

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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.
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.@nevenmaguire’s mushroom & leek strudel with madeira wine sauce from Neven’s Portuguese Food Trails

Neven Maguire’s mushroom & leek strudel with madeira wine sauce

Ingredients

Serves 4-6

For the strudel

  • 2 tbsp olive oil, plus extra for oiling
  • 1 small onion, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
  • 225g mixed wild mushrooms roughly chopped
  • 1 small leek, washed and finely sliced
  • 2 tbsp double cream
  • 2 tbsp Madeira Wine
  • 2 tbsp chopped parsley
  • 4-5 sheets filo pastry, thawed if frozen (about 100g/4oz in total)
  • 1 egg, beaten
  • salt and freshly ground black pepper
  • mixed salad leaves, to serve

For the madeira wine sauce

  • 700ml beef stock
  • 1 tbsp tomato purée
  • 3 tbsp Madeira Wine
  • 3 tbsp cream

Method

For the strudel

  1. Preheat the oven to 190°C/375°F/ gas mark 5.
  2. Line a baking tray with parchment paper.
  3. Heat the olive oil in a large frying pan.
  4. Add the onion, garlic and mushrooms and cook over a medium to high heat for 2-3 minutes until almost tender.
  5. Reduce the heat, add the cream and Madeira to the pan and cook for another minute.
  6. Add herbs and salt and pepper to taste.
  7. Sauté for another minute until the spring onions are just tender and the liquid has almost completely reduced.
  8. Allow to cool completely.
  9. Unroll the sheets of filo pastry and place them all, one on top of the other, on a work surface.
  10. Brush the top sheet of pastry with beaten egg and then spread over the mushroom mixture to within 4cm (1½in) of the edges.
  11. Fold the short ends inwards a little to meet the mushroom mixture and then, starting with a long edge, roll up the pastry fairly tightly like you would a Swiss roll, keeping the mushrooms in place as you roll.
  12. Place the strudel seam-side down on the parchment paper and brush it all over with the remaining beaten egg.
  13. Bake for 20-25 minutes until crisp and golden brown.
  14. Allow to cool for a few minutes before carefully placing on a chopping board.
  15. Cut the strudel into thick slices and arrange on warmed plates. Drizzle some sauce beside it and serve with some mixed salad leaves.

For the madeira wine sauce

  1. Heat a heavy based saucepan, add the Madeira Wine and reduce by half.
  2. Gradually whisk in the beef stock until smooth, followed by the tomato purée.
  3. Simmer for approximately 5 minutes, stirring occasionally until slightly thickened.
  4. Whisk in the cream, bring to the boil, season to taste and thicken with some diluted cornflower.
  5. Set aside until required.

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.@Anahaugh stuffed roast chicken breast & mushrooms @SaturdayKitchen

Anna Haugh’s meat feast medley combines sausagemeat stuffing, pancetta and chicken breast, all in one neat parcel.

Ingredients

For the potatoes

For the stuffed chicken

For the mushroom sauce

Method

  1. Preheat the oven to 190C/170C Fan/Gas 5.
  2. Bring a pan of water to the boil, add the potatoes and cook for 10 minutes until par-boiled, not fully cooked through. Remove and allow to cool whilst you prepare the rest of the dish.
  3. Combine the sausagemeat, hazelnuts and parsley in a bowl and mix thoroughly.
  4. Divide the sausagemeat filling between the pockets in each chicken breast. Season the chicken with a pinch of salt and roll each chicken breast in 3 slices of pancetta. Place the chicken breasts on a baking tray and bake for 10–15 minutes, depending on the thickness of the breast. When the chicken is cooked through, remove from the oven and rest for 5 minutes.
  5. Grate the par-boiled potatoes on a box grater. Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the grated potato, garlic powder, onion powder and a pinch of salt and fry until golden.
  6. In a separate pan, melt the butter and add the garlic and sage leaves. Fry until the leaves are wilted, then add the mushrooms and a pinch of salt. Cook for 1–2 minutes until golden.
  7. Add the chicken stock and reduce to a sauce consistency. You can add an extra knob of butter to finish the sauce, if you like.
  8. To serve, place the fried potato on a serving plate. Carve the chicken and arrange on top, finishing with the mushroom sauce.

https://www.bbc.co.uk/food/recipes/stuffed_and_roast_77417

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Rachel Allen’s Raw Beetroot Soup with Dill and Honey Yoghurt –

A gorgeous, healthy and flavoursome soup. Serves four as a starter.

Ingredients

  • 200 g (7oz) natural yoghurt
  • 160 g (5½oz) peeled, cored and chopped apple
  • 160 g (5½oz) peeled raw beetroot, chopped (young tender beetroot is best)
  • 0.5 clove of garlic
  • 1 tsp toasted and ground cumin seeds
  • good pinch of salt
  • good twist of black pepper
  • 1 tblsp cider vinegar
  • 1 tsp honey
  • walnut oil or extra virgin olive oil, to serve
  • for the dill and honey yoghurt
  • 1 tsp honey
  • 3 tsp chopped dill
  • 50 g (2oz) natural yoghurt

Method

  1. Mix all the ingredients for the dill and honey yoghurt together and chill until needed.
  2. Put the yoghurt and apple into a blender with 100ml (3½fl oz) water. First give it a quick blitz, then add all the remaining ingredients except the oil and whiz for a good length of time until as smooth as possible. Pour through a sieve, then chill before serving.
  3. To serve, pour the soup into bowls. Blob on some of the dill and honey yoghurt, then drizzle with walnut or extra virgin olive oil.
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How to make pommes persillade (potatoes with parsley and garlic). #crispypotatoes

Photos by Jesse Szewczyk

Pommes persillade might sound fancy, but the homey side dish — a staple on bistro menus — is incredibly easy to make at home. Crispy potatoes with soft, tender centers are tossed in melted butter, minced garlic, and fresh parsley to create the ultimate side dish. It’s like the classic diner home fries you know and love, only elevated.

The trick to getting these potatoes super crispy is to boil them in salted water before pan-frying them. This does two things: It cooks the potatoes all the way through so they are perfectly tender, and it helps bring some of the potatoes’ gelatinized starches to the surface so the potatoes get nice and crispy. To do this, you’ll cover diced potatoes with cold water, bring to a boil, drain them, and let them dry on a sheet tray, where they’ll cool for at least 10 minutes to allow the excess water to evaporate. Then, fry them in a hot skillet to crisp them up.

Here, we’re garnishing the crispy spuds with shredded Parmesan cheese to amp up their savoriness, but you can leave it out and still end up with a delicious side dish. Serve them immediately to maintain their crispy texture and pair with your favorite protein for the ultimate weeknight dinner.

Pommes Persillade

Yield: Serves 6 to 8

Prep Time: 15 minutes

Cook Time: 25 minutes to 30 minutes

Ingredients

  • 4 medium russet potatoes (about 1 1/2 pounds total)
  • 1 tablespoon plus 3/4 teaspoon kosher salt, divided
  • 2 cloves garlic
  • 1/2 bunch fresh flat-leaf parsley
  • 1 ounce Parmesan cheese, finely shredded (about 1/2 cup)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil

Instructions

  1. Peel and cut 4 medium russet potatoes into 1-inch cubes. Place the potatoes in a large pot and add enough cold water to cover potatoes by 1 inch. Stir in 1 tablespoon of the kosher salt. Cover and bring to a boil over high heat. Uncover and reduce heat to low to maintain a gentle simmer. Cook until potatoes are easily pierced with a knife but not falling apart, 12 to 14 minutes. Meanwhile, line a baking sheet with paper towels.
  2. Drain the potatoes, then transfer onto a baking sheet and spread into a single layer. Pat the potatoes dry with more towels and let cool for 10 minutes. Meanwhile, mince 2 garlic cloves, coarsely chop the leaves from 1/2 bunch fresh parsley, and finely shred 1 ounce Parmesan cheese (about 1/2 cup). Microwave 4 tablespoons unsalted butter in a large microwave-safe bowl until melted, about 30 seconds. Add the garlic, parsley, 1/2 teaspoon black pepper, and the remaining 3/4 teaspoon kosher salt, and stir to combine. Set aside.
  3. Heat 2 tablespoons olive oil in a 10-inch cast iron or nonstick skillet over medium-high heat until shimmering. Working in batches if needed, add the potatoes and cook, stirring and flipping them often, until golden-brown and crisp on all sides, 10 to 12 minutes total. Transfer the potatoes into the bowl of garlic butter and toss to coat. Transfer into a serving bowl and garnish with the Parmesan.
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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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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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Flahavan’s Mushroom Risotto Porridge with sautéed baby spinach and fried wild mushrooms #OatsForDinner

flahavans mushroom porridge

Did you know that oats are so versatile and that they can be used to create delicious breakfasts as well as flavourful dinners? This month, why not challenge yourself to create one savoury oat-based recipe like our Mushroom Oatsotto Porridge?
Follow our recipe below and let us know how you get on!

Prep time: 15 mins
Cook time: 30 mins
Difficulty Level: Medium

You’ll need:
• 1 L vegetable stock
• 115g unsalted butter
• 1 banana shallot, peeled and finely chopped
• 1/2 tsp sea salt
• 175g portobello mushrooms, roughly chopped
• 175g chestnut mushrooms, roughly chopped
• 2 garlic cloves, finely chopped
• 2 tsp chopped fresh thyme leaves
• 100ml white wine
• 100g Flahavan’s Organic Porridge Oats
• 50g Flahavan’s Organic Jumbo Oats (plus a handful toasted for garnish)
• 100g Parmesan cheese, grated
• 2 tbsp chopped fresh parsley, for garnish
• sautéed baby spinach and fried wild mushrooms, for garnish

Method:
1. In a medium saucepan, heat the vegetable stock over medium heat until simmering, then reduce heat to low and keep covered.
2. Meanwhile, melt 100g of the butter in a large frying pan over medium-high heat before adding the shallot and salt. Cook for 2 minutes, stirring constantly. Meanwhile, pre-heat the oven to 180ºC.
3. Add all the mushrooms, garlic and thyme and cook (stirring frequently) until mushrooms are deeply browned, stirring frequently. Add the wine and cook for 1 minute.
4. Reduce heat to medium and add the Flahavan’s Organic Jumbo and Organic Porridge Oats then cook for a minute while stirring. Add 2 ladles of hot stock and cook, stirring until oats have absorbed almost all of the liquid. Continue adding stock, 1 ladle at a time, and stirring until absorbed (approx. 20 minutes)
5. While this is cooking toast the extra handful of jumbo oats in the oven for approx. 10 mins until golden then set aside.
6. If needed, add some water to the risotto until all oats are tender. Once tender, turn off the heat.
7. To finish, stir in the 100g parmesan cheese and the remaining butter. Serve in warm bowls and top with the parsley, toasted oats and extra Parmesan if desired.
#OatsForDinner
#Versatility

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Grilled Mackerel with a potato salad @bordbia #foodaware

https://www.instagram.com/reel/CsB0CI1PFmI/?igshid=MTc4MmM1YmI2Ng==

  • bordbia's profile picturebordbia
  • Grilled mackerel is always a good idea! Especially when paired with a warm and hearty potato salad 🙌

    Ingredients:
    4 mackerel, butterflied, or 8 fillets, trimmed and pin-boned
    600g baby potatoes
    2 tbsp. Dijon mustard
    3 scallions, finely sliced
    4 tbsp. olive oil
    1 heaped tsp. whole grain mustard
    1 clove garlic, crushed
    2 tbsp. lemon juice
    2 level tbsp. fresh chives
    Zest of 1 lemon
    To serve: Steamed summer vegetables

    Method:
    To cook the potatoes:
    ✅ Place the potatoes in a saucepan with enough boiling water to just cover them and simmer for about 10-15 minutes until tender. When the potatoes are cooked, drain them in a colander and then cut them into 2cm cubes.
    ✅ Transfer them to a serving bowl and keep them warm.

    To make the dressing:
    ✅ Combine the oil, mustard, garlic, lemon juice, zest and chives. Taste and season.
    ✅ Stir about 2/3 of the dressing through the potatoes along with the scallions. Reserve the rest of the dressing to drizzle over the cooked mackerel.
    ✅ Preheat the grill to high.

    To cook the mackerel:
    ✅ Line a grill pan or baking tray with lightly oiled tin foil then lay the fish skin side down.
    ✅ Spread the mustard over the mackerel. Season with salt and pepper.
    ✅ Place under a hot grill and cook for approximately 6 minutes.

    To serve:
    ✅ Serve the mackerel with the warm potato salad, summer vegetables and lemon wedges. Drizzle over the remaining dressing.

    #grilledmackerel #seafoodlove #potatosalad #grilling #homemade #mackerel #BordBia #BordBiaRecipe1w