Mimosa Salad with Wild Garlic and Kalamata Olives: Rory O’Connell

rory salad rte 7516

“I make this salad all year round, varying the salad content according to the seasons and availability but I like it best of all in spring” says Rory.

Rory says: “Mixed organic leaves are the most obvious option but the salad works very well with just crispy watercress or chicory leaves. Wild garlic leaves are a great addition in spring as are the pretty white garlic flowers. As always choose the best quality oil and vinegar and measure accurately to ensure a correct balance of acidity in the dressing.

“Free-range eggs, hard boiled and yolks sieved are what create the mimosa effect here and hence the use of the word in the recipe title.

“I like to use fat and fleshy Kalamata olives which stone and chop easily. Be careful when assembling the salad to get the balance of ingredients correct. Remember this is a salad, so it is a selection of leaves which are lightly garnished with the other ingredients. Too much egg will make the salad seem too heavy, too much olive will overpower and equally too much parmesan will be too rich. The ingredients should tickle one another as you eat them giving an overall effect of lightness gilded with a few precious extras.”

Tips:

  • A selection of spring salad greens or a specific leaf like watercress or chicory can be used here.
  • Try and get free-range or organic eggs.
  • Large fleshy olives like Kalamata are perfect here. To stone an olive, place one at a time on a chopping board and press with the back of a chopping knife to press out the stone. Otherwise use an olive stoner if you have one.
  • Using a swivel headed vegetable peeler, shave the parmesan thinly off a larger piece straight on to the salads. Don’t worry if the parmesan breaks up a little and certainly perfect curls are of no advantage here, in fact perfect curls of parmesan can indicate an immature cheese.
  • Much of what is sold as balsamic vinegar is of poor quality, so search out a quality vinegar and if in doubt about the quality, replace it in the recipe with lemon juice of a good sherry vinegar.

Ingredients:

  • 4 hand-fulls of organic mixed leaves: watercress, wild garlic, butterhead, chicory leaves, chervil sprigs, coarsely chopped spring chives, basically whatever is at its freshest and best
  • 2 eggs
  • 16 fat Kalamata olives
  • 12 thin parmesan shavings or pieces

Dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons sunflower oil
  • 1 tablespoon balsamic vinegar
  • 1 small clove of garlic, peeled and finely crushed
  • pinch of salt and pepper

Method:

  1. Hard boil the eggs by lowering them gently into a saucepan of boiling, salted water and cooking them at a boil for exactly 10 minutes. If you don’t want the yolk completely hard, cook for 9 minutes. The salt in the water seasons the egg and will help to coagulate any white that might seep out of a crack in the shell, hence less leakage.
  2. Remove from the saucepan immediately and cool under a cold running tap. Remove the shell and cut the hard boiled eggs in half.
  3. Chop the white finely.
  4. Pass the yolk through a sieve, using the back of a soup spoon to push the egg through to achieve a mimosa type effect. Keep the chopped white and sieved yolk separate.
  5. Stone the olives by gently squashing them on a chopping board with the back of a chopping knife and removing the stones.
  6. Chop the olive flesh finely and reserve.
  7. Mix the ingredients for the dressing together, taste and correct seasoning.

To assemble the salad:

  1. Place the leaves in a large bowl and dress with just enough dressing to make the leaves glisten.
  2. On four large plates, first place a wide broken circle of the chopped olive on each plate.
  3. Divide and spread the egg white in the centre of the circles of olive.
  4. Place the leaves in a light pile on top of the egg white.
  5. Gently, place 3 parmesan shavings or pieces on each salad. Finally sprinkle the egg yolk “mimosa” on each salad.
  6. Serve immediately.

http://www.rte.ie/lifestyle/food/recipes/2016/0505/786264-spring-mimosa-salad/

Odlums Banana & Sultana Tea Bread

CategoryBreads

Cook Time1 hour

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • ½ teaspoon Goodall’s Mixed Spice
  • 125g/4oz Butter or Margarine
  • 50g/2oz Shamrock Mixed Peel
  • 50g/2oz Shamrock Sultanas
  • 50g/2oz Shamrock Chopped Walnuts (optional)
  • 450g/1lb Bananas
  • 1 tablespoon Rowse Honey (runny)
  • 2 Eggs, beaten

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 900g/2lb loaf tin.
  2. Place the flour and spice into a mixing bowl, add the butter or margarine and rub in until mixture resembles breadcrumbs.
  3. Stir in the mixed peel, sultanas and walnuts, if desired.
  4. Mash the bananas with the honey, stir gently into the mixture with the beaten eggs. Mix well.
  5. Transfer to prepared tin and bake for about 1 hour until well risen and golden brown.
  6. Remove from oven and allow to cool in tin for 10 minutes. Turn onto wire tray to cool completely.
  7. When cold wrap in greaseproof paper and tin foil.

http://www.odlums.ie/recipes/banana-tea-bread/

Odlums St.Patrick’s Day Cupcakes

CategoryCupcakes, Muffins & Buns

Cook Time15-20 mins

What you need:

  • 125g/4oz Odlums Self Raising Flour
  • 125g/4oz Butter or Margarine (room temperature)
  • 125g/4oz Shamrock Golden Caster Sugar
  • 2 Eggs (room temperature)
  • 2 tablespoons Milk
  • Few Drops Goodall’s Vanilla Essence

To Decorate

  • 125g/4oz Butter (room temperature)
  • 225g/8oz Icing Sugar, sieved
  • Few Drops Goodall’s Vanilla Essence
  • Goodall’s Green Food Colouring
  • Green or White Ready to Roll Icing (optional)

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.
  2. Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs, milk and vanilla essence. If mixture starts to curdle, add a little of the flour.
  3. Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
  4. Remove from the oven and leave on a wire tray to cool.
  5. Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
  6. Gradually add drops of colouring, mixing well until required shade is achieved. Then pipe or swirl icing onto each cupcake.
  7. If liked, decorate with shamrock shapes. Happy St Patrick’s Day!

Note

  • For shamrock decorations, roll out green ready to roll icing (or knead a few drops of green food colouring into white ready to roll icing until you reach a vibrant colour). Stamp out shapes using a shamrock cutter, then place on top of each cupcake.

http://www.odlums.ie/recipes/st-patricks-day-cupcake

Odlums St.Patrick’s Day Cupcakes

CategoryCupcakes, Muffins & Buns

Cook Time15-20 mins

What you need:

  • 125g/4oz Odlums Self Raising Flour
  • 125g/4oz Butter or Margarine (room temperature)
  • 125g/4oz Shamrock Golden Caster Sugar
  • 2 Eggs (room temperature)
  • 2 tablespoons Milk
  • Few Drops Goodall’s Vanilla Essence

To Decorate

  • 125g/4oz Butter (room temperature)
  • 225g/8oz Icing Sugar, sieved
  • Few Drops Goodall’s Vanilla Essence
  • Goodall’s Green Food Colouring
  • Green or White Ready to Roll Icing (optional)

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.
  2. Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs, milk and vanilla essence. If mixture starts to curdle, add a little of the flour.
  3. Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
  4. Remove from the oven and leave on a wire tray to cool.
  5. Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
  6. Gradually add drops of colouring, mixing well until required shade is achieved. Then pipe or swirl icing onto each cupcake.
  7. If liked, decorate with shamrock shapes. Happy St Patrick’s Day!

Note

  • For shamrock decorations, roll out green ready to roll icing (or knead a few drops of green food colouring into white ready to roll icing until you reach a vibrant colour). Stamp out shapes using a shamrock cutter, then place on top of each cupcake.

http://www.odlums.ie/recipes/st-patricks-day-cupcake

Odlums St.Patrick’s Day Cupcakes

CategoryCupcakes, Muffins & Buns

Cook Time15-20 mins

What you need:

  • 125g/4oz Odlums Self Raising Flour
  • 125g/4oz Butter or Margarine (room temperature)
  • 125g/4oz Shamrock Golden Caster Sugar
  • 2 Eggs (room temperature)
  • 2 tablespoons Milk
  • Few Drops Goodall’s Vanilla Essence

To Decorate

  • 125g/4oz Butter (room temperature)
  • 225g/8oz Icing Sugar, sieved
  • Few Drops Goodall’s Vanilla Essence
  • Goodall’s Green Food Colouring
  • Green or White Ready to Roll Icing (optional)

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.
  2. Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs, milk and vanilla essence. If mixture starts to curdle, add a little of the flour.
  3. Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
  4. Remove from the oven and leave on a wire tray to cool.
  5. Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
  6. Gradually add drops of colouring, mixing well until required shade is achieved. Then pipe or swirl icing onto each cupcake.
  7. If liked, decorate with shamrock shapes. Happy St Patrick’s Day!

Note

  • For shamrock decorations, roll out green ready to roll icing (or knead a few drops of green food colouring into white ready to roll icing until you reach a vibrant colour). Stamp out shapes using a shamrock cutter, then place on top of each cupcake.

http://www.odlums.ie/recipes/st-patricks-day-cupcake

Meringues with blackberries,raspberries,strawberries @bordbia

meringues_with_summer_fruits2

Serves 10

Ingredients

  • 8 egg whites
  • 500g caster sugar
  • 1 teasp. white wine vinegar
  • 1 teasp. vanilla extract.

Summer Fruits & Cream Filling

Summer Fruits

  • 400g strawberries
  • 200g raspberries
  • 200g blueberries
  • 200g blackberries
  • 250g caster sugar
  • Juice of 1 lemon

Cream Filling

  • 500g mascarpone cheese
  • 250g Compsey Greek-style yoghurt
  • Grated rind of one lemon

To Cook

For the meringues

Set the oven to 100ºC and line 2 baking sheets with parchment.  Combine the egg whites, sugar, vinegar and vanilla extract.  In the electric mixer, with the whisk attachment, beat the whites into stiff shiny peaks.  Using a piping bag, pie mounds of meringue 7cm in diameter and 7 cm high onto the baking sheets.  Bake for about 2 hours.  Cool to room temperature.

Summer Fruits

Prepare the fruit and add half the berries to a medium saucepan, add the sugar and lemon juice and simmer gently for 5 minutes.  Process the fruit mixture.  Set aside.

Cream Filling

Whisk the mascarpone, yoghurt and lemon rind together.

To serve

Tap the centre of each meringue to form a nest.  Warm the coulis in a saucepan.  Turn off the heat and add the remaining whole berries.  Spoon the cream filling into the centre of each meringue, followed by several spoonfuls of the fruit.

 http://www.bordbia.ie/consumer/recipes/fruit/pages/meringuessummerfruits.aspx

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.

http://www.odlums.ie/recipes/coconut-buns/