Friday night Italian pizzas @flahavansoats
No Friday would be complete without a seriously delicious pizza. Check out how easy these gorgeous pizzas are to re-create at home (using our very own Progress Oatlets), and you’ll be making your own Italian fakeaways every Friday night. Ciao! #FlahavansOats
Neven Maguire’s Pan-fried Hake with Lemon and Herb Butter Sauce @BordBia #macneanhouse
Of course this recipe is great with just parsley but experiment with a combination of soft fragrant herbs sauce as parsley, chives, tarragon or chervil depending on what’s available.
Serves 4
Ingredients
- 4 x 175g hake fillets, skin on and boned
- 1 tablesp. olive oil
- Salt and freshly ground pepper
- 50g butter
- ½ lemon, pips removed
- 1 tablesp. chopped mixed herbs (parsley, chives and tarragon)
To Cook
Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.
Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce.
Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some sautéed new potatoes.
Serving Suggestions
Steamed broccoli and sauté new potatoes
Tips
Above all be careful not to overcook the fish. To check, gently prod the thickest part of the fish with a small knife. If it is cooked, the flesh will look opaque and the flakes will separate easily. If it isn’t done yet, it will still have the translucent look for raw fish.
Other fish you could use: Whiting, haddock or trout fillets
Nutritional Analysis per Serving
Protein: 39g
Carbohydrates: 52g
Fat: 26g
Iron: 2.4mg
Energy: 644kcal
Chrissy Teigen’s Roasted Butternut Squash & Pomegranate with Garlicky Honey-Dijon Dressing
Serves 4 – 6
Ingredients, Squash
3 tablespoons olive oil
4 cups ½-inch cubes peeled butternut squash (1½ pounds; from a 2¼-pound whole squash, if that’s where you’re starting from)
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ to ½ teaspoon cayenne pepper, to taste
Ingredients, Dressing
2 tablespoons white wine vinegar or apple cider vinegar
1 tablespoon Dijon Mustard
1 tablespoon honey
1 clove garlic, grated or smashed into a paste
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil
Ingredients, Salad
5 cups baby arugula
½ cup pomegranate seeds* (see Tip)
¼ cup pumpkin seeds, lightly toasted
½ small red onion, thinly sliced
½ cup crumbled goat cheese (4 ounces)
Freshly ground black pepper
Method
Roast the squash. Preheat the oven to 400°F. Line a rimmed baking sheet with foil and pour 2 tablespoons of the oil on the lined sheet. Place the oiled sheet in the oven (yep, nothing on it) and heat until very hot but not smoking, about 8 minutes.
In a large bowl, toss the squash with the remaining 1 tablespoon oil, the salt, pepper, and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the sheet (you should hear some sizzling); take a few extra seconds to make sure the flat sides of the squash are hitting that hot oiled pan. Roast until the undersides are golden, about 15 minutes. Remove the squash from the oven, shake the pan (or flip the squash with tongs if you’re down with OCD, yeah you know me), return to the oven, and roast until the new underside is golden brown,10 to 15 minutes. Let cool to room temp or just warm (so it doesn’t murder the greens when you drop them on).
Make the dressing. In a screw-top jar, shake the vinegar, mustard, honey, garlic, salt, pepper, and oil until it’s creamy. (If it separates, just shake it again.)
Makes the salad. Arrange the arugula on a platter. Top with the roasted squash, pomegranate seeds, and pumpkin seeds. Scatter the onion and goat cheese on top. Drizzle with the dressing to taste and sprinkle with pepper.
*Or finely diced green apple if you can’t find pom seeds.
Based on excerpts from Cravings: Hungry For More by Chrissy Teigen, with the permission of Clarkson Potter, a division of Penguin Random House. Copyright © 2018.
.@nevenmaguire makes simply delicious Pad Thai @dunnesstores with Chef Yo.
https://www.instagram.com/reel/C7AAVU2MowW/?igsh=MWZsNXNwcW1vdHhrdA==
dunnesstores- We have partnered up with @sabarestaurantdublin to create our new @simplybetterds Thai Food range. Watch our brand ambassador @nevenmaguire learn how to make this delicious Phad Thai with Chef Yo. Find the full recipe below and shop the ingredients in your local @dunnesstores.
Phad Thai
Ingredients (Serves 2)
• 200g Rice Stick Noodles
• 6 Raw Tiger Prawns, shell removed
• 175g Simply Better Irish Corn Fed Chicken Breast Fillets, thinly sliced
• 2 Tbsp Simply Better Cold Pressed Rapeseed Oil (for wok)
• 2 Simply Better Free Range Corn Fed Large Eggs, beaten
• 1 Tbsp Simply Better Cold Pressed Rapeseed Oil (for eggs)
• 80g Bean Sprouts
• 40g Spring Onions, diced 1cm
• 100g Simply Better Thai Phad Thai Wok Sauce
• 1 Tbsp Unsalted Roasted Peanuts, crushed
• 1 Tsp Dried Crushed Chillies
• 20g Fried Shallots
Method:
1. Soak the noodles in cold water until soft, about 30 minutes, then rinse under cold water and keep to one side.
2. Bring a wok to a medium to high heat, add the oil, then the chicken and stir for 2 minutes before adding the prawns and stir for another minute.
3. Bring the chicken and prawn to one side of the wok. Add the remaining oil and the beaten eggs.
4. Stir quickly and mix the egg with the chicken and prawns.
5. Add the noodles, stir for 1 minute until the noodles start to soften.
6. Then add the sauce and stir well to cover the noodles.
7. Add the bean sprouts and spring onions. Toss them through quickly for just 30 seconds to make sure the vegetables remain crunchy.
8. Serve in warmed bowls with a sprinkle of the crushed peanuts, fried shallots and dried chillies.2d
Neven’s Recipe’s – Chicken satay with pickled cucumber salad – Marty in the Morning @rte lyric fm
My brother, Kenneth, loves Asian food and he is in no doubt that he is far better than me at cooking it! I don’t disagree. He is proud of this chicken satay dish and often makes it for the family. This dipping sauce also works well with pork, prawns, beef strips or turkey. And remember, kids just love anything on sticks!
SERVES 4
- 4 tbsp dark soy sauce
- 2 tsp clear honey
- 2 tsp medium curry powder
- 450g (1lb) skinless chicken breast fillets, cut into long strips
FOR THE PICKLED CUCUMBER SALAD:
- 4 tbsp rice wine vinegar
- 2 tbsp caster sugar
- pinch of salt
- ½ small cucumber, peeled, halved, deseeded and thinly sliced
FOR THE DIPPING SAUCE:
- 2 tbsp crunchy peanut butter
- 2 tsp dark soy sauce
- 1 tsp light brown sugar
- juice of ½ lime
- 1 x 160ml (5½fl oz) tin of coconut milk (Thai Gold, if possible)
- ½ red chilli, deseeded and finely diced
- 2 tbsp chopped fresh coriander
- sea salt and freshly ground black pepper
1 To make the dipping sauce, place the peanut butter in a small pan and stir in the soy sauce, light brown sugar and lime juice. Gradually whisk in the coconut milk and heat gently until you have achieved a smooth sauce. Stir in the chilli and coriander, then leave to cool, stirring occasionally to prevent a skin from forming.
2 Soak 8 x 15cm (6in) bamboo skewers in a shallow dish of cold water for at least 30 minutes. Preheat a griddle pan until it’s smoking hot or light a barbecue.
3 Whisk together the soy sauce, honey and curry powder. Season with pepper and stir in the chicken pieces. Leave to marinate for 2 minutes, then thread the chicken pieces onto the soaked bamboo skewers and arrange on the barbecue. Cook the chicken skewers over medium-hot coals for 4–6 minutes, turning once or twice, until completely tender and cooked through. If using a griddle pan, reduce the heat to medium as soon as you’ve put the skewers on.
4 Meanwhile, to prepare the pickled cucumber salad, place the vinegar in a bowl and stir in the sugar and a good pinch of salt until both have dissolved. Tip in the cucumber, stirring to combine, and set aside to allow the flavours to develop. 5 To serve, arrange 2 chicken satay skewers on each warmed plate. Divide the dipping sauce among individual bowls and place to the side of the skewers. Add the pickled cucumber salad, leaving behind any excess liquid, to serve.
Butter Chicken
Swap your usual takeaway curry for this homemade chicken makhana, which combines marinated chicken with a rich, buttery sauce. This is an authentic Indian curry with its origins in Delhi, where it was first made to use up pieces of leftover tandoori chicken.
Serves 4–6
- 500g skinless and boneless chicken breasts or thighs
- juice and finely grated rind of 1 lemon
- 3 tbsp mild curry seasoning
- 4 tbsp natural yogurt
- 3 tbsp sunflower oil
- 30g butter
- 2 red onions, thinly sliced
- 2 garlic cloves, sliced
- 1 red chilli, seeded
- 3cm piece fresh root ginger, peeled and sliced
- 20g fresh coriander
- 400ml passata (Italian sieved tomatoes)
- 120ml cream
- sea salt and freshly ground black pepper
Trim the chicken and cut into bite-sized pieces. Put in a bowl and stir in half the lemon juice with a good pinch of salt. Add 2 tablespoons of the curry seasoning, the yogurt and 1 tablespoon of the oil. Mix to combine, then season generously with pepper. Cover and leave to marinate for at least 1 hour or up to 3 days in the fridge.
Heat the rest of the oil and a knob of the butter in a wok or skillet over a high heat, and quickly sear the marinated chicken in batches until golden brown, transferring with a slotted spoon to a clean bowl as you go. Add the onions to the pan and sauté for 4–5 minutes until they start to caramelise.
Tip in the garlic, chilli and ginger, then add another knob of the butter and sauté for 1–2 minutes. Chop the stalks from the coriander and add them to the pan with the rest of the curry seasoning and another knob of the butter. Toast for a few minutes until very fragrant. Pour the passata into the pan and bring to a simmer, then add the cream and the rest of the lemon juice.
Transfer to a blender and blend until you have a very smooth sauce. Return to the pan and add the chicken with any juices and reheat gently for about 5 minutes until the chicken is cooked through and tender. Season to taste, then fold in the lemon rind with the rest of the butter and the coriander leaves, reserving a few sprigs to garnish. Transfer to bowls and garnish with the coriander sprigs.
SERVE WITH … This mild and creamy curry is sure to please all tastes. Make some Homemade Flatbreads, perhaps brushing them with a little melted butter and sprinkling with black onion seeds. A bowl of Pilau Rice completes the meal, alongside some spiced mango chutney, mint raita and lime pickle.
Cozy, creamy, and full of flavor. This butternut squash risotto blends hearty brown rice with colorful vegetables for a nourishing twist on a classic comfort food. Perfect for family dinners or special occasions. @MayoClinic
Butternut squash risotto is a delightful and nutritious dish that combines the creamy texture of traditional risotto with the wholesome goodness of brown sushi rice and a medley of vibrant vegetables. Perfect for a cozy dinner or a special occasion, enjoy a hearty and healthy meal that will leave you feeling satisfied and nourished.
Servings: 6
Serving Size: ¾ cup
Nutritional Information Per Serving
- 171 calories
- 5 g total fat
- 3 g saturated fat
- 0 g transfat
- 0 g monounsaturated fat
- 13 mg cholesterol
- 362 mg sodium
- 24 g total carbohydrate
- 3 g dietary fiber
- 4 g total sugars
- 8 g protein
Ingredients
- ½ cup uncooked brown sushi rice
- 1 teaspoon olive oil
- 1 cup diced onion
- 4 cups low-sodium chicken stock
- 1 cup white wine
- 2 cups roasted butternut squash, chopped
- 1 cup chopped zucchini
- ½ cup frozen peas
- 5 chopped crimini mushrooms
- 1 tablespoon chopped sage
- 1 teaspoon chopped thyme
- ½ cup shredded Asiago cheese
- 1 tablespoon heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Directions
- Follow package directions to partially cook the rice for about 40 minutes. Drain excess water and set aside.
- Preheat a medium sauté pan to medium-high heat and add olive oil.
- Add the onions and sauté until soft.
- Add the rice to the pan and sauté with the onions for about 2 minutes, stirring continuously.
- Reserve 1/2 cup of stock. Then pour 1/2 cup of stock into sauté pan and let it absorb into the rice.
- Stir in 1/2 cup of wine and let it absorb into the rice.
- Continue adding stock and wine in 1/2-cup increments, cooking each time until the liquid is absorbed before adding more, about 30 to 45 minutes total.
- Add the squash, zucchini, peas, mushrooms, sage and thyme to the pan, and cook until the vegetables are soft, about 3 to 5 minutes.
- Add the last 1/2 cup of the stock. Once the stock is absorbed into the rice, add the cheese, cream, salt and pepper; stir well.
Dietitian’s tip:
Traditional risotto is made with uncooked white rice. Brown rice adds fiber and nutrients, but it takes a long time to make risotto this way. That’s why this recipe calls for partially cooking the rice.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.
Salmon Teriyaki Bowl with Broccoli and Avocado @dunnesstores #fishfriday
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dunnesstoresVerified- Healthy ✅ Tasty ✅ Affordable ✅ Try this tasty Salmon Teriyaki Bowl using ingredients from our own label range 😋
Ingredients:
1 tbsp sunflower or olive oil
2 salmon fillets
100ml teriyaki sauce
200g broccoli, cut into florets
1 avocado, sliced
To serve:
Basmati rice, cooked
1 red chilli, sliced (optional)
1 spring onion, sliced (optional)
Method
Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil.
Once hot, brush most of the marinade from the salmon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat.
Meanwhile, steam or boil the broccoli until al dente.
Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce and garnish with chilli slices and spring onion.4d
Neven’s Recipes, Irish Stew and Mary Flahavan’s oatmeal cookies – Marty in the Morning @rte lyricfm
I never tire of a bowl of steaming hot stew. It’s the attention to detail that makes this dish one of the world’s great classics. This is my version that I have developed over the years. It’s a meal in itself, but for a special celebration, try serving it buffet style with bowls of turnip mash, colcannon and maybe even some glazed parsnips and carrots and watch your guests’ faces light up!
SERVES 6–8
- 900g (2lb) boneless lamb neck or shoulder, trimmed and cut into cubes
- 900ml (1½ pints) lamb or chicken stock
- 50g (2oz) pearl barley, washed
- 225g (8oz) potatoes, cut into chunks
- 225g (8oz) carrots, thickly sliced
- 225g (8oz) leeks, well trimmed and
- thickly sliced
- 225g (8oz) pearl onions, peeled
- 100g (4oz) rindless piece of smoked
- bacon, diced
- 2 fresh thyme sprigs
- sea salt and freshly ground
- black pepper
- chopped fresh flat-leaf parsley,
- to garnish
- turnip mash with crispy bacon and onion, to serve (optional)
- colcannon, to serve
1 Place the boneless lamb pieces in a large heavy-based pan or flameproof casserole and pour over the stock. Bring to the boil, then skim off any scum from the surface and then stir in
the barley. Reduce the heat and simmer gently for 50 minutes, until slightly reduced and the lamb is almost tender.
2 Add the potatoes to the lamb with the carrots, leeks, pearl onions, smoked bacon and thyme and simmer for 30 minutes, until the lamb and vegetables are completely tender but still holding their shape. Season to taste with salt and pepper.
3 Put the stew straight onto the table and scatter over the parsley. Serve dishes of the turnip mash with crispy bacon and onion and colcannon alongside and allow everyone to help themselves.
Oatmeal, Cranberry and White Chocolate Cookies
This recipe was given to me by Mary Flahavan. I like it so much that we now make it up in batches and keep them in Kilner jars in our rooms for guests in case they’re feeling a bit peckish after a long journey but don’t want to ruin their dinner.
- 275g (10oz) Flahavan’s
- Progress Oatlets
- 225g (8oz) butter, at room
- temperature
- 150g (5oz) caster sugar
- 100g (4oz) plain flour, plus a little
- extra for dusting
- ½ tsp baking soda
- 100g (4oz) dried cranberries,
- roughly chopped
- 100g (4oz) white chocolate,
- finely chopped
Preheat the oven to 200°C (400°F/gas mark 6). Line 2 baking sheets with parchment paper. Blend the oatlets in a food processor until quite fine. Add the butter, sugar, flour and baking soda and blend again until the dough just comes together.
Tip into a bowl and beat in the cranberries and white chocolate. Shape into 12 even-sized balls and arrange on the lined baking sheets well spaced apart, then squash them down with the palm of your hand to about a 4cm (1 ½in) thickness. Bake for 15–20 minutes, until they are a pale golden colour and soft to the touch. Remove from the oven and leave to cool and harden on the sheets for a minute, then transfer to a wire rack and leave to cool for a few minutes before tucking in with a nice cup of tea.
.@nevenmaguire makes simply delicious Pad Thai @dunnesstores with Chef Yo.
https://www.instagram.com/reel/C7AAVU2MowW/?igsh=MWZsNXNwcW1vdHhrdA==
- dunnesstores
- We have partnered up with @sabarestaurantdublin to create our new @simplybetterds Thai Food range. Watch our brand ambassador @nevenmaguire learn how to make this delicious Phad Thai with Chef Yo. Find the full recipe below and shop the ingredients in your local @dunnesstores.
Phad Thai
Ingredients (Serves 2)
• 200g Rice Stick Noodles
• 6 Raw Tiger Prawns, shell removed
• 175g Simply Better Irish Corn Fed Chicken Breast Fillets, thinly sliced
• 2 Tbsp Simply Better Cold Pressed Rapeseed Oil (for wok)
• 2 Simply Better Free Range Corn Fed Large Eggs, beaten
• 1 Tbsp Simply Better Cold Pressed Rapeseed Oil (for eggs)
• 80g Bean Sprouts
• 40g Spring Onions, diced 1cm
• 100g Simply Better Thai Phad Thai Wok Sauce
• 1 Tbsp Unsalted Roasted Peanuts, crushed
• 1 Tsp Dried Crushed Chillies
• 20g Fried Shallots
Method:
1. Soak the noodles in cold water until soft, about 30 minutes, then rinse under cold water and keep to one side.
2. Bring a wok to a medium to high heat, add the oil, then the chicken and stir for 2 minutes before adding the prawns and stir for another minute.
3. Bring the chicken and prawn to one side of the wok. Add the remaining oil and the beaten eggs.
4. Stir quickly and mix the egg with the chicken and prawns.
5. Add the noodles, stir for 1 minute until the noodles start to soften.
6. Then add the sauce and stir well to cover the noodles.
7. Add the bean sprouts and spring onions. Toss them through quickly for just 30 seconds to make sure the vegetables remain crunchy.
8. Serve in warmed bowls with a sprinkle of the crushed peanuts, fried shallots and dried chillies.2d
Rachel Allen’s Broccoli Soup with Dubliner Cheese Toasts @KerrygoldUSA #ballymaloe
I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen
Ingredients:
- THE SOUP:
- 2 tbsp Kerrygold Salted Butter
- 2 potatoes, peeled and finely chopped
- 1 large onion, peeled and chopped
- Salt and freshly ground black pepper
- 1 head of broccoli, with stalk
- 3 1/2–4 1/4 cup hot vegetable (or chicken) stock
- 3/4 cup heavy cream
- THE DUBLINER TOASTS:
- 8 slices good-quality white bread
- 3 oz Dubliner Cheese, finely grated
Directions:
Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes. Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.
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