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Brunching today? Why not try this recipe from the canteen – Wild Mushrooms on Sourdough with Crispy Poached Egg & Hollandaise. Believe us when we tell you, it’s a good’un… https://www.yeovalley.co.uk/recipes/recipe/somerset-wild-mushrooms-on-grilled-sourdough-with-crispy-poached-eggs-and-hollandaise-sauce/ …
4 to 6 servings
Sweetened fresh raspberries make a wonderful filling, but the star of this dessert is the buttery, flaky crust baked with all-natural Kerrygold Butter. It holds the fruit and creates a delicate tart that begs to be placed next to a scoop of vanilla ice cream and enjoyed with loved ones after a delicious meal.
To Make Crust:
Heat oven to 425° F. In food processor, whirl together flour and salt. Add Kerrygold Pure Irish Butter to processor, pulsing just until mixture resembles coarse meal. Add egg yolk and water, 1 teaspoon at a time; process just until dough clumps together and begins to form a ball. Set 2 pieces (each about 12 by 15 inches) plastic wrap on work surface. Lightly dust each with flour. Gather dough and press into a flat disk about 6 inches wide. Set disk in center of 1 piece of wrap. Set remaining plastic wrap, floured-side down on dough. With rolling pin, roll dough evenly into about an 11 to 12 inch round; occasionally turn round over, lift wrinkled plastic wrap, pull smooth and replace; continue rolling as needed.
To Fill Tart:
Peel off top sheet of wrap and invert onto 2 by 15 inch baking sheet lined with cooking parchment. Remove remaining plastic wrap. Distribute berries in center of pastry, leaving about a 2-inch border. In small bowl, mix sugar and cornstarch. Sprinkle 3 tablespoons mixture evenly over fruit. Gently fold edges of pastry over berries, pleating edges to fit; leave an opening of 4 to 6 inches wide in center. Brush pastry with reserved egg white from crust. Sprinkle pastry lightly with remaining sugar mixture.
Bake tart on the bottom rack of the 425° F oven until crust is golden on bottom and juices bubble, 25 to 30 minutes. Cool on pan at least 15 minutes. While still warm, with wide spatula loosen tart from pan especially where juices have leaked out. Transfer to serving platter and serve warm or cool. Cut in wedges. Dust with powdered sugar, if desired. Serve with vanilla ice cream or lightly sweetened, softly whipped cream.
25g/1oz Odlums Cream Plain Flour 213g tin Red or Pink Salmon, drained and flaked 200g/8oz potatoes, cooked and mashed 1 Egg, beaten 1 tablespoon chopped Fresh Dill 1 teaspoon finely grated Lemon Rind 1 Dill Cucumber, finely chopped Sesame Seeds to coat
Preheat oven to 325 ° Fahrenheit
For Crust:
Place breadcrumbs, pecans, pepper and salt in food processor
Pulse until pecans are finely ground
Add butter and pulse a few times until mix begins to come together
Line mini cupcake tins with paper liners
Fill each cup with a teaspoon of crust mix
Press down hard with fingertips or water bottle cap to make a firm, flat layer
Chill tins and make the filling
For Filling:
Using a stand or a hand mixture, beat cream cheese and cream together until smooth Note: Cream cheese must be room temperature or mixture will be lumpy
Add egg, beat until fully incorporated, add second egg, beating until fully incorporated
Once mixture is smooth, fold in crumbled Cashel Blue Farmhouse Cheese
Fill cups evenly with cheesecake batter, to about three-fourths full
Bake for 18-20 minutes
If you really want to show off to your guests, a gas gun or small propane torch can be used, with care, to glaze the top. If you don’t fancy using apricot jam as a glaze try marmalade or lemon curd instead. To make it even more delicious try making it with day-old croissants or brioche.
Preheat the oven to 350°F (180°C), Gas mark 4 and lightly butter an ovenproof dish. Beat the eggs, milk and cream together in a large jug. Mix together the lemon rind and juice, vanilla seeds and sugar in a small bowl and then add to the egg mixture, beating lightly to combine.
Spread the slices of bread with the softened butter and cut off the crusts, then cut into triangles. Scatter half of the prunes and sultanas or raisins into the bottom of the buttered dish and arrange a layer of the bread triangles on top. Pour over half of the egg mixture, pressing it down gently, then repeat the layers with the remaining ingredients and sprinkle the nutmeg on top.
Place the dish into a large roasting tin and fill with warm water so that it comes three-quarters of the way up the dish. Carefully place in the oven and bake for 35-40 minutes until just set.
Remove the bread and butter pudding from the water bath to a wire rack. Heat the apricot jam in a small pan and then brush the top of the pudding.
To serve, cut the bread and butter pudding into slices and arrange on plates with the pouring cream.
Heat a large frying pan. Season the flour on a plate. Lightly beat the eggs in a shallow dish with a pinch of salt and put the breadcrumbs in a separate shallow dish. Lightly dust the whiting fillets in the seasoned flour and then dip in the beaten egg, shaking off any excess. Coat in the breadcrumbs.
Add the olive oil and butter to the frying pan and cook the coated whiting fillets for 2-3 minutes on each side until crisp and golden brown. The exact time will depend on the thickness of the fillets.
Meanwhile, mix the mayonnaise with the dill and season to taste. Arrange the crispy whiting on warmed plates with the dill mayonnaise and some garden peas to serve.
http://www.bordbia.ie/consumer/recipes/fish/pages/crispywhitingdillmayonnaise.aspx
Heat the oil in a non-stick pan and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown. Add the onion and continue to cook until the onion is just golden, then add the garlic.
When the potatoes are just cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base. Place a plate over the pan, carefully turn the omlette onto the plate, then slide back into the pan to cook the other side.
To serve, sprinkle with parsley and cut into wedges.
Note
You can add other ingredients, whatever is available – chopped ham, bacon, scallions, mushrooms. You can of course use up cooked potatoes, but the flavour is much better if you start out with uncooked.
http://www.bordbia.ie/consumer/recipes/Christmas/Pages/WhatsintheFridgeOmlette.aspx
1. Preheat the oven to Gas Mark 4, 180°C (350°F).
2. In a large bowl mix all the ingredients, except your chosen toppings.
3. Transfer the mixture to a small baking tin, approximately 25cm x 20cm, lined with greaseproof paper. It mixture should be about 2½-3cm deep.
4. Add your choice of toppings and bake in a pre-heated oven for 30 minutes.
5. Allow to cool, slice and serve.
Topping ideas: desiccated coconut, flaked almonds, walnuts, goji berries, fresh berries, raw cocoa nibs.
http://www.bordbia.ie/consumer/recipes/eggs/Pages/OatBarswithFreshBerries.aspx
Category Afternoon Tea
Cook Time 15-25 mins
What you need:
How to:
Foodaware 
(Serves 4)
Ingredients
2 tablespoons olive oil
4 large ripe tomatoes, skinned, seeded and chopped
Salt
2 tablespoons chopped parsley
A good pinch of crushed chilli peppers (dried chilli pepper flakes)
8 large eggs
8 slices of chorizo
50g (2oz) manchego or Parmesan, grated
4 slices of bread, toasted and buttered, to serve