Neven Maguire’s Baked Camembert & Glazed Oatcakes @Flahavans

fla nevin oatcakes tw mar 16

Ingredients (Serves 4-6)
For The Oatcakes:
  • 100g (3½ oz) Flahavan’s Organic Porridge Oats,
  • 100g (3½ oz) plain flour
  • 50g (2oz) lard or butter, diced
  • 1 tsp. salt
  • 3-4 tbsp. cold water
  • 1 egg
  • 1 tbsp. milk
For The Cheese:
  • 220g (8oz) Camembert in a wooden box, at room temperature
  • 1 small garlic clove, cut into wafer-thin slices
  • 1/2 tsp. thyme sprigs
  • crab apple jelly
  • freshly ground black pepper
Method 
For the oatcakes:
  1. Mix the oats and flour in a bowl. Rub in the lard or butter, then add the salt and enough cold water to form a soft dough.
  2. Roll out the dough thinly on a flour dusted work surface.
  3. Cut out circles with a 6cm (2½ in) straight-sided cutter. This should make about 20 in total.
  4. Beat together the egg and milk to form a glaze.
  5. Place a batch of the oatcakes in a large frying pan at a medium heat.
  6. Immediately brush the tops of the oatcakes in the pan with glaze – it will turn to a shiny coating as they cook. Cook for about 20 minutes turning after about 15min.
  7. They can also be baked with the tops glazed in the oven for 12-14 minutes at 180˚C (350°F/Gas mark 4).
  8. Transfer to a wire rack and leave to cool.
For the cheese:
  1. Preheat the oven to 200˚C (400˚F/Gas mark 6).
  2. Remove all the plastic wrapping from the cheese and replace it in the bottom of its wooden box after lining it with parchment paper.
  3. Using a small sharp knife make small slashes all over the top of the cheese.
  4. Push one of garlic slices into each cut, followed by a thyme sprig and then add a small teaspoon of the crab apple jelly and grind over with black pepper.
  5. Bake for 20 minutes until the cheese has slightly melted.
  6. Serve with the oatcakes and crab apple jelly.
 http://www.flahavans.ie/recipes/baked-camembert-with-glazed-oatcakes

Dairygold Chickpea Stew

dgold chickpea stew apr 16

We’d normally be suggesting a Sunday roast but here’s a healthy, tasty and filling recipe the whole family will love. Not to mention another one of your 5 a day!

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, peeled and thinly sliced
  • 3 large garlic cloves, minced
  • 1 pinch piece of ginger, minced
  • 2 tsp garam masala
  • 1 tsp cumin
  • ¼ tsp cayenne pepper (or more or less to taste)
  • 400g of cooked chickpeas (or 1 tin, drained)
  • 4 chopped tomatoes (14oz) or 2 tins of chopped tomatoes
  • Pinch of sugar (optional, to cut through the acidity of the tomatoes)
  • 3 generous handfuls of fresh baby spinach
  • 2 tbsp fresh coriander, chopped (optional)
  • Squeeze of fresh lemon (optional)
  • Salt and pepper to tast

Instructions

Heat olive oil in a large lidded pan over medium heat.

Add the onions, and fry until translucent.

Add the garlic and ginger, and cook for a couple of minutes more, stirring frequently.

Add the garam masala, cumin and cayenne pepper, stir so that the onions .have a nice coating of the spices, cook for just a minute until the spices are a little toasted.

Add the chickpeas and stir well so they are covered in oil and spice.

Add the tomatoes and sugar (if using), give everything a good stir, cover, and simmer for 20 minutes on low-medium heat.

Add the spinach in batches, and stir until the spinach is wilted.

At the end of cooking, add a sprinkling of fresh coriander, and a squeeze of fresh lemon juice if desired.

Serve with rice or naan.

– See more at: http://www.yourdairygold.ie/food-made-better/Chickpea-Stew.aspx#sthash.74KXAXVU.dpuf

 

Colcannon Cakes with Poached Eggs and Hollandaise Sauce

colcannon-cakes-with-poached-eggs-and-hollandaise-sauce

This dish would also be delicious served with a slice of baked ham or bacon if you have any leftover. Alternatively, chop up the ham or bacon and add to the colcannon mixture before shaping into patties.

Serves 4

Ingredients

  • 450g potatoes, peeled
  • 40g butter
  • 3 scallions, finely chopped
  • A little salt and freshly ground black pepper
  • 50g Savoy cabbage, shredded
  • A little plain flour, for dusting
  • Olive oil, for frying
  • 1 tablesp. white wine vinegar
  • 4 large eggs

For the Hollandaise Sauce

  • 2 teasp. white wine or tarragon vinegar
  • 2 large egg yolks
  • 100g unsalted butter

To Cook

Cook the potatoes in a covered pan of boiling salted water for 15-20 minutes until tender.

Meanwhile, heat a knob of the butter and one tablespoon of water in a heavy-based pan with a lid, over a high heat. When the butter has melted and formed an emulsion, add the scallions and cabbage with a pinch of salt. Cover, shake vigorously and cook over a high heat for 1 minute. Shake the pan again and cook for another minute, then season with pepper.

Drain the potatoes and mash until smooth, then beat in the remaining butter. Fold in the cabbage mixture. Shape the mixture into four balls, dust with flour and press into neat patties.

Heat a thin film of olive oil in a heavy-based frying pan and add the patties, then cook for 3-4 minutes on each side until golden brown.

To make the poached eggs, bring a large pan of water to the boil. Add the vinegar and season with salt and keep at a very gentle simmer. Break the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper, trimming away any ragged edges.

To make the hollandaise sauce, place the vinegar and egg yolks in a food processor with a pinch of salt. Blend until just combined.

Gently heat the butter in a heavy-based pan until melted and just beginning to foam. Turn on the food processor and with the motor running at medium speed; pour in the melted butter in a thin, steady stream through the feeder tube. Continue to blitz for another 5 seconds and pour back into the pan but do not return to the heat. Allow the heat from the pan to finish thickening the sauce as you stir it gently for another minute before serving. Season to taste with salt.

Serving Suggestions

To serve, place a colcannon cake on each warmed plate and place a poached egg on top of each one. Spoon over the hollandaise sauce and add a grinding of black pepper.

Nutritional Analysis per Serving

Protein:   13g 

Carbohydrates:   23g 

Fat:    46g 

Iron:    2.5mg 

Energy:  555kcal 

Triple Chocolate Log

tripe-chocolate-logServes: 16

Ingredients

Biscuit
4 eggs
80 g Honey
120 g castor sugar
70 g Almond powder
140g Millac Gold
140g Cake flour
8 g Baking powder
20 g cocoa powder
80 g melted Lakeland Butter
60 g melted dark chocolate 64%
White chocolate mousse   
160 g white chocolate Covertures
2 leaf gelatin
100 g Viva whole milk
200 g Millac Gold
2 orange skins
Crunchy Praline
375 g praline paste
50   g butter
100 g milk chocolate
150 g Pailletine Feuilletine (or crunchy breakfast cereal)
Milk chocolate mousse
160 g milk chocolate Covertures
2 leaf Gelatin
100 g Viva whole milk
1 vanilla bean
200 g Millac Gold
2 g cinnamon powder
Dark chocolate Mousse
140 g dark chocolate Covertures
2 leaf gelatin
100g Viva whole milk
200 g Millac Gold
200 g coffee powder

Method

Biscuit

1. Mix the eggs, honey and caster sugar. Then add the powdered almonds, sieved flour, cocoa powder and baking powder.

2. Pour in the Millac Gold, melted butter and melted dark chocolate. Pour the mixture into a log tin and cook in the oven at 180°C.

Mousses

1. Soak the gelatin leaf in ice-cold water for 4 minutes.

2. Melt the dark, milk or white chocolate in a bain–marie or in a low set microwave oven, stirring regularly.

3. Bring the milk to the boil, and then add the gelatin. Stir to melt the gelatin completely and then add 1/3 of the liquid to the chocolate to obtain a smooth, elastic and shiny texture. Pour in the rest of the liquid making sure consistency remains the same throughout.

4. Whip the cream, which should be a little liquidised. Then incorporate the chocolate with the whipped cream.

Crunchy Praline

1. Mix all the ingredients over a warm water bath and stir till everything is combined.

2. Spread over a paper sheet as thin as possible and chill until set. Cut into a round shape.

3. Store in a plastic container and add to the dessert at the end.

Assembly:

Roll out the biscuit, leave it to cool down and then cut out a rectangle shape the size of your log tin. Make the white chocolate mousse, cover the log tin with baking paper and pour in. Then put it in the freezer.

Make the dark chocolate mousse. Pour the dark chocolate mousse over the milk chocolate mousse and then place the biscuit on top. Store in the freezer.

Once the mousse is frozen, turn the log out of the mold, decorate it and then put it in the chiller to defrost for at least 6 hours.

http://www.pritchitts.com/recipes/triple-chocolate-log

Marmalade Muffins

marmalade-muffins

 The trick to fluffy muffins is to fold the wet and dry ingredients together as briefly as possible until just combined; don’t worry if the mixture still looks a little lumpy. These muffins are best served on the day they are made.

 Serves 12

Ingredients

  • 75g butter
  • 225g plain flour
  • 1 tbsp baking powder
  • ¼ teasp. bread soda
  • Pinch of salt
  • 100g stone-ground wholemeal flour
  • 120ml milk
  • 5 tablesp. natural yoghurt
  • 2 eggs, beaten
  • Finely grated rind of 1 orange
  • 100g marmalade

To Cook

Preheat the oven to Gas Mark 4, 180ºC (350ºF). Line a muffin tin with deep paper cases. Melt the butter in a small pan or in the microwave. Remove from the heat.

Sift the plain flour, baking powder, bread soda and salt into a bowl. Stir in the wholemeal flour. Beat together the milk, yoghurt, eggs, warm melted butter and orange rind. Make a well in the dried ingredients and stir in this mixture along with the marmalade.

Spoon the mixture equally into the paper cases and bake for 20-25 minutes until well risen and golden brown. Leave to cool for five minutes, then serve warm with a pot of hot coffee.

Cook’s Note:

If you don’t fancy using marmalade try making them with lemon curd instead.

Nutritional Analysis per Serving

Protein: 6g per muffin  

Carbohydrates: 28g per muffin 

Fat: 8g per muffin 

Iron: .9mg per muffin 

Energy: 195kcal per muffin 

http://www.bordbia.ie/consumer/recipes/eggs/pages/marmalademuffins.aspx