Heart-healthy Diet Tips: Control portion size. Select whole grains. Read more: http://mayocl.in/2afffV2
Falafel and giant cous cous salad, cranberry almond and pecan mix with a bottle of water – ideal snack for v busy people @dunnesstores . Only €3.99
Goatsbridge Warm Potato Salad with Smoked Trout, Capers & Lemon Mayo #MagKirwan
INGREDIENTS
450g/18oz baby potatoes
3 tbsp. mayonnaise
½ lemon, juice only
1 tsp. dried dill
sea salt and freshly ground pepper
2 spring onions
2 tbsp. capers
100g/4oz tin of smoked trout, drained and flaked
2 hard boiled eggs, chopped, optional
The featured recipe this month of warm potato salad with smoked trout, capers & lemon mayo comes from Kristen Jensen, co-author of Sláinte: The Complete Guide to Irish Craft Beer and Cider (2014), and Secretary of the Irish Food Writers’ Guild. You can find Kristen’s original version on page 80 of Fishwives, a cookbook by Goatsbridge, available from select bookstores or online.
Step 1
Place the potatoes in a saucepan and cover with cold water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for about ten minutes, until the potatoes are cooked through and tender when pierced with the tip of a knife. Drain well and allow to cool slightly – just so they stop steaming.
Step 2
Meanwhile, whisk together the mayonnaise, lemon juice, dill and a pinch of salt and pepper in a small bowl. Transfer the warm potatoes to a mixing bowl and pour over the lemon mayonnaise, stirring to coat the potatoes evenly.
Step 3
Thinly slice the spring onions on the diagonal, including the green tops. Add to the potatoes along with the capers and stir together. Divide the potato salad between two shallow bowls and scatter the flaked trout and chopped hard boiled eggs, if using, on top. Season with another pinch of salt and pepper and serve while the potatoes are still warm.
http://goatsbridgetrout.ie/recipe/warm-potato-salad-smoked-trout-capers-lemon-mayo-recipe/
Friday treat @dunnesstores #shoptherapy

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Chicken breast stuffed with Cashel Blue Cheese @KerrygoldUSA
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Cashel Blue Cheese liked
The secret to chicken breast that’s bursting with flavor? Stuff it with tangy Cashel Blue cheese. http://bit.ly/KerrygoldCashelBlueChicken …
Charred Corn with Chili Butter & Toasted Seeds @kerrygoldusa #thanksgiving


kerrygoldusa
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Sweet, tender corn grilled with spices makes a side dish worthy of the spotlight this holiday weekend.
Charred Corn with Chili Butter and Toasted Seeds recipe link in bio.
Creamy Chilli Prawns & Greens: @delaliciousfood #Tipperary

Sinéad Delahunty
@delaliciousfood
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When @tullahay
#gift you some of their savoury soft cheeses you gotta get creative!! Try my Creamy Chilli Prawns & Greens: https://delalicious.com/creamy-chilli-prawns-greens/
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Rachael Blackmore supports Tipperary Fresh Milk

Flahavan’s Cinnamon & Almond Porridge

Flahavans
1 h ·
Brrrr… It’s cold out there! Warm up with this Cinnamon & Almond Porridge and take an extra couple of minutes this morning to enjoy a comforting bowl of creamy oaty goodness. Add texture with the chopped almonds and a touch of sweetness with the honey and cinnamon. What more could you ask for?
Serves 6 |Takes 25 minutes
Ingredients:
30g Flahavan’s Oats
150mls whole milk
1⁄2 tsp. cinnamon
1 tbsp. chopped almonds
1⁄2 tsp. honey
Method:
Stir 30g of Flahavan’s Porridge Oats into 150mls of milk.
Bring to the boil and simmer for 3 minutes stirring continuously.
Top with chopped almonds, honey and cinnamon.





