Tag: Drinkawaste

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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/

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Chocolate Iced Mille-Feuilles from Neven Maguires Irish Food Trails

 This dessert looks so impressive that it’s hard to believe that you’ve actually made it yourself with such little effort. It can be made up to 1 month in advance, leaving nothing for you to do on the day.

Serves 4

Ingredients

  • 1 x 100g (4oz) bar of plain chocolate (70% cocoa solids), broken into pieces
  • 150g (5oz) white chocolate, broken into pieces
  • 225ml (8fl oz) cream
  • 1 vanilla pod, split in half lengthways and seeds scraped out
  • 1 large egg white
  • 2 tsp icing sugar
  • good-quality cocoa powder, to dust
  • fresh raspberries, to serve

To Cook

Use a little water to dampen a 450g (1lb) loaf tin (the more square shaped, the better), then line with a double layer of cling film. Line 2 large baking sheets with non-stick baking paper.

Melt the plain chocolate in a heatproof bowl set over a pan of simmering water. Spoon half the melted chocolate onto each sheet of baking paper and spread it out to the edges in a thin layer. Put in the fridge for about 30 minutes to set.

Melt the white chocolate and 5 tablespoons of the cream in a separate heatproof bowl set over a pan of simmering water. Once melted, give it a good stir and set aside to cool.

Whip the rest of the cream in a large bowl with the vanilla seeds until the cream is just holding its shape, then fold in the cooled melted white chocolate.

In a separate bowl, whisk the egg white and icing sugar until stiff peaks have formed, then fold into the white chocolate mixture.

Carefully peel the plain chocolate from the baking paper and break it up into pieces.

Place a couple spoonfuls of the whipped cream mixture into the prepared loaf tin and cover with a layer of the plain chocolate pieces. Repeat the layers until the loaf tin is filled up, finishing with a layer of whipped cream. Cover the top with cling film and freeze overnight (or up to 1 month). Any remaining pieces of plain chocolate can be put into a freezer-proof container and frozen separately to use for decoration.

About 1 hour before serving, transfer the loaf tin and reserved chocolate decoration to the fridge.

Serving Suggestions

To serve, carefully turn out onto a serving plate and peel away the cling film. Break up the reserved plain chocolate into small jagged pieces and use to decorate the top. Add a light dusting of cocoa powder and put straight on the table. Cut into slices and arrange on plates with some raspberries

 

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Odlums Coconut Buns for baking with kids

Category

Baking with Kids

Cook Time15-20 mins

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 1 teaspoon Odlums Baking Powder
  • 75g/3oz Butter or Margarine
  • 75g/3oz Shamrock Golden Caster Sugar
  • 50g/2oz Shamrock Desiccated Coconut
  • 1 Egg, beaten
  • 150ml/¼pt Milk

To Decorate

  • Fruitfield Raspberry Jam
  • Extra Shamrock Desiccated Coconut

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease 2 flat baking trays.
  2. Sieve the flour, salt and baking powder into a bowl.
  3. Rub in the butter or margarine until mixture resembles breadcrumbs.
  4. Add the sugar and coconut and mix well.
  5. Mix to a fairly stiff consistency with the egg and milk. Drop dessertspoonfuls of the mixture, spaced apart on the prepared tins. Makes about 12.
  6. Bake for 15-20 minutes until risen and golden brown. Remove from oven and transfer buns to wire tray to cool.
  7. Brush the top with jam and dip in the extra coconut.

Coconut Buns

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Ulster Crab Risotto

Ulster Crab Risotto

Serves: 10

Ingredients

  • 2 large Portrush Brown Cock Crabs
  • 4 litres pre-prepared crab stock
  • 500g Lakeland Dairies Butter
  • 400ml Millac Dairy Whipping Cream
  • 1kg arborio rice
  • 8 banana shallots
  • 200g wild rocket
  • 300g Parmesan cheese (Parmigiano Regianno)
  • micro red amaryth cress and parsley to garnish
  • 4 red peppers
  • 50ml aged balsamic vinegar
  • 100ml olive oil

Method

In a large, flat-bottomed pan melt 250g of Lakeland Dairies Butter. Add the shallots and braise before stirring in the rice.

Pour in the crab stock, a little at a time, until the rice is half cooked. Remove from the heat.

Place 2 red peppers in the oven with a little olive oil, salt and pepper. When they have blistered all over, remove them from the oven, cool and deseed. Remove skins with a small prep knife and cut into thin strips (equal lengths).

Deseed the remaining 2 red peppers and blend before passing through a fine chinoix or muslin. Discarding the pulp, transfer the juice into a small pan, adding the balsamic vinegar and reduce to a thick consistency. Allow to cool, before whisking in olive oil to make a pepper dressing.

Purée the brown crab meat and pass through chinoix to remove any shell. Set aside.

Pick out the white crab meat, ensuring there are no pieces of shell remaining. Mix together with the brown meat.

Place the remaining 250g Lakeland Dairies Butter into a large pan and add the half-cooked rice mixture. When it is almost cooked, add the Millac Dairy Whipping Cream, Parmesan and crab meat and simmer gently.

Season to taste. Add the rocket and stir until soft.

Serve the risotto as 2 or 3 quenelles in the centre of a suitable bowl.

Arrange slices of red pepper around the risotto and drizzle the red pepper dressing on top before garnishing with the amaryth and parsley.

http://www.pritchitts.com/recipes/ulster-crab-risotto