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Frangipane Topped Mince Pies @nevenmaguire @simplybetter @dunnesstores
#ad | Looking for the perfect mince pie recipe? Try these Frangipane Topped Mince Pies from our brand ambassador @nevenmaguire using our Simply Better handmade mincemeat from @foodsofathenry and our shortcrust pastry from @rollit.pastry
Neven’s recipes: Open Steak Sandwich with Caramelised onions. Beef Stroganoff with Fluffy rice and dill pickle Shavings @rte lyricfm
There are times when you want something tasty and delicious but just don’t feel like cooking a full meal. This is one of those dishes you’ll find yourself cooking again and again. If you want to make it even more substantial, try serving it with crisp, fat chips and watch how quickly the plates are cleared!
- 3 tbsp olive oil
- 2 large red onions, thinly sliced and separated into rings
- 1 tbsp light muscovado sugar
- 1 tbsp balsamic vinegar
- 4 x 175g (6oz) thin-cut rump or sirloin steak
- 2 small ciabatta loaves
- 8 tbsp mayonnaise
- 2 tsp dijon mustard
- 2 tsp wholegrain mustard
- 4 ripe tomatoes, sliced
- 50g (2oz) wild rocket
- sea salt and freshly ground black pepper
Heat 2 tablespoons of the oil in a large frying pan over a medium heat and preheat the grill. Fry the onions for 10 minutes, until softened and golden, stirring occasionally. Sprinkle over the sugar and balsamic vinegar and cook for another 2–3 minutes, until the sugar has dissolved and is slightly syrupy, stirring continuously. Keep warm.
Heat a griddle pan over a high heat. Rub the remaining tablespoon of oil into the steaks and then season them generously. Add them to the heated pan and cook over a high heat for 3–4 minutes on each side for well done, or according to taste.
Split the ciabatta loaves in half and arrange on the grill rack cut side up. Place under the grill until lightly toasted. Mix the mayonnaise in a small bowl with the two mustards.
Place a piece of the toasted ciabatta on each warmed serving plate. Add a good smear of the mustard mayonnaise and then arrange a layer of the tomato slices on it. Season to taste and add the rocket. Place the steak on top and add the reserved caramelised onions. Dollop over the rest of the mustard mayonnaise to serve.
Beef Stroganoff with Fluffy rice and dill pickle Shavings
Traditionally this was served with buttered noodles, not unlike tagliatelle, but it is so much nicer with fluffy rice. The soured cream is not strictly necessary and regular cream will work just as well.
Serves 4
- 1 tbsp plain flour
- 2 tsp sweet paprika, plus extra to garnish
- 450g (1lb) sirloin steak, cut into thin strips
- 25g (1oz) butter
- 2 tbsp sunflower oil
- 1 large shallot, finely chopped
- 150g (5oz) button mushrooms, halved
- 1 garlic clove, crushed
- 1 tbsp white wine vinegar
- 150ml (¼ pint) chicken stock
- 4 tbsp white wine
- 2 tsp tomato purée
- 1 tsp dijon mustard
- 150ml (¼ pint) soured cream
- sea salt and freshly ground black pepper
- fluffy rice, to serve
- dill pickle shavings, to serve
Toss the flour and paprika together in a shallow dish with seasoning and then use to coat the steak. Heat half the butter and oil in a frying pan over a high heat. Add the steak and stir-fry for 4–5 minutes, until sealed and lightly browned. Tip onto a plate and set aside.
Reheat the pan over a medium heat. Add the rest of the butter and oil and then add the shallot. Sauté for 2–3 minutes, until softened but not coloured. Increase the heat to high and add the mushrooms to the pan with the garlic. Season to taste and continue to sauté for another 2–3 minutes, until tender.
Add the white wine vinegar and allow to bubble right down, then add the stock, wine, tomato purée and mustard, stirring to combine. Tip the sautéed beef with any juices back into the pan, then bring to the boil. Reduce the heat and simmer gently for about 5 minutes, until the sauce has reduced by half, stirring occasionally.
Stir the soured cream into the pan and return to the boil, then reduce the heat again and simmer gently for a couple of minutes and cook until the sauce has thickened and slightly reduced. Divide the fluffy rice between warmed plates and spoon over the beef stroganoff. Add dill pickle shavings and serve at once.
Darina Allen and Rory O’Connell’s Christmas Mincemeat recipe passed down in Myrtle Allen’s family for generations #Ballymaloe
Here are three delicious options, the first is the classic Mincemeat recipe passed down in Myrtle Allen’s family for several generations. Of course, it contains suet so it’s moist and juicy and best eaten hot. The second, Emer Fitzgerald’s Mincemeat is vegetarian, it doesn’t include suet or butter and is also gluten free. The third, Brandy Mincemeat, does not include suet either, but does have butter.
Ingredients
- 2 cooking apples, e.g. Bramley Seedling
- 2 organic lemons
- 450g (1lb) beef suet (see P.00)
- pinch of salt
- 110g (4oz) candied citrus peel (preferably homemade)
- 2 tablespoons Seville orange marmalade
- 225g (8oz) currants
- 450g (1lb) sultanas
- 900g (2lbs) Barbados sugar (moist, soft, dark-brown)
- 62ml (2 1/2fl oz) Irish whiskey
Method
Makes 3.2 kilos approx. Makes 8-9 pots.
- Core and bake the whole apples in a moderate oven, 180°C/350°F/gas mark 4, for 30 minutes approx. Allow to cool. When they are soft, remove the skin and pips and mash the flesh into pulp.
- Grate the rind from the lemons on the finest part of a stainless steel grater and squeeze out the juice and stir into the pulp. Add the other ingredients one by one, and as they are added, mix everything thoroughly.
- Put into sterilized jars, cover and leave to mature for 2 weeks before using. This mincemeat will keep for a year in a cool, airy place.
Rachel Allen’s Irish Gingerbread @RTEfood
There’s no better accompaniment for a hot pot of tea than this gingerbread from Rachel Allen.
Ingredients
- 60 g (2½oz) butter
- 75 g (3oz) treacle
- 50 g (2oz) golden syrup
- 140 g (4¾oz) plain flour
- 1 tsp bicarbonate of soda
- 0.5 tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- 100 g (3½oz) caster sugar
- pinch of salt
- 1 egg
- 125 ml (4½fl oz) milk
- for the syrup
- 75 g (3oz) caster sugar
- 2 tsp finely grated root ginger, or finely chopped crystallised ginger
Method
- Preheat the oven to 170°C (325°F), Gas mark 3. Line the base and sides of a 900g (2lb) loaf tin with baking parchment.
- Melt the butter, treacle and golden syrup in a small saucepan on a low heat, then set aside.
- Sift the flour, bicarbonate of soda and baking powder into a bowl and stir in the spices, sugar and salt. In another bowl, whisk the egg, then add the milk and the melted butter mixture and pour into the dry ingredients. Mix until smooth – it will have a wet sloppy consistency.
- Pour into the prepared loaf tin and bake in the oven for 50–55 minutes until risen and firm to the touch and a skewer inserted into the centre comes out clean. (Wait for at least 45 minutes before opening the oven to check whether the gingerbread has cooked, otherwise it can collapse in the centre.)
- While the gingerbread is cooking, make the syrup. Place the sugar and ginger in a small saucepan with 75ml (3fl oz) water, bring to the boil over a medium heat and boil, uncovered, for 5 minutes or until slightly thickened and syrupy.
- Once the gingerbread is cooked, take it out of the oven and, leaving it in the tin, pierce it all over the top with a fine skewer, then pour the syrup over and leave to cool completely.
- When the gingerbread is cold, take it out of the tin and serve.
Rachel Allen’s pan-fried fish with herb butter, asparagus, new potatoes: @RTEToday
Celebrity Chef
Rachel Allen’s pan-fried fish with herb butter, asparagus, new potatoes.
Ingredients
Serves: 4-6
For the herb butter:
- 50g soft butter
- 1 tablespoon chopped herbs such as dill, fennel, chives, parsley
- A squeeze of lemon juice
- Salt and pepper
For the pan-fried fish:
- 4 fillets of flat fish, such as John Dory, plaice, sole, brill or turbot, or part of a round fish fillet, like salmon, cod, grey mullet, etc. (allow 175g for a main course and 75g for a starter)
- Approximately 4 tablespoons flour
- Extra virgin olive oil or soft butter
- A pinch of sea salt flakes and freshly ground black pepper
Method
- Dry the fish fillets on kitchen paper.
- Season on both sides with sea salt flakes and freshly ground black pepper.
- Heat a cast iron or non-stick frying pan on a high heat until smoking. Add a dash of olive oil and put in the fish fillets.
- OR you can dust the fillets with seasoned flour then spread some soft butter over one side.
- Place buttered side in the pan first. Turn when golden on one side, then cook again until golden on the other side.
- Place a couple of slices of herb butter over each fillet and serve immediately with asparagus and boiled new potatoes.
Hearty and zingy, this Thai rice soup is perfect for in-between weather. @RTEfood
Donal Skehan’s Thai rice soup
Celebrity Chef
Ingredients
Serves: 4
Time: 35 minutes
- 1.5ltrs good chicken stock
- 2 inch piece of fresh ginger
- 2 lemongrass stalks
- 1 lime, juice and peeled zest
- 2 – 4 Thai Birds Eye chillies – depending on your spice tolerance!
- 50ml fish sauce, plus extra to season
- 3 cloves garlic
- pinch ground turmeric
- 6 chicken thighs, cut into bite sized pieces
- 500g cooked white rice
- pinch white pepper
- 2 tbsp light soy sauce
- 1 red onion
- Sesame oil, to serve
- Handful of coriander leaves
- Handful of mint
Method
- First, get the chicken stock into a pan. Slice half of the ginger, chilli and lemongrass and add to the pot. Peel the zest off a lime then bring to a boil, and season with the 25ml of the fish sauce. Turn down to a simmer whilst you prepare the rest of the dish.
- Finely chop the remaining ginger, chilli and lemongrass and place into a bowl. Grate in the garlic and add the remaining fish sauce. Chop the chicken thighs into inch pieces and add to the bowl along with a pinch of turmeric and mix everything together.
- Get a wok over a high heat and add the oil followed by the chicken pieces. Cook, stirring, until the chicken is golden brown and cooked through.
- Scoop the aromatics from the broth and discard then add the rice to the broth and warm through for at least 5 minutes.
- To finish, slice the red onion finely and season the broth with some white pepper, soy sauce, sesame oil, lime juice and some extra fish sauce if needed.
- Add the rice and broth to your bowls then top with the chicken, followed by the sliced onions. Garnish with extra sliced red chillies, if you can handle them!, and lots of coriander and mint.
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Apple Parsnip Soup @KerrygoldUSA
Ingredients:
- 4 ounces Kerrygold Unsalted Butter
- 1 large shallot, minced
- 1 leek (white part only), halved lengthwise, washed and dried, cut into ¼ inch pieces
- 1 clove garlic, crushed
- 1 large (¾-pound) Yukon Gold potato, peeled and cut into 1-inch pieces
- 2 parsnips (about ½-pound), peeled and cut into 1-inch pieces
- 2 Granny Smith apples, peeled, cored and chopped into 2-inch pieces
- 5 cups vegetable broth
- 2 cups apple juice
- 1 cup whole milk
- ½ cup flat leaf parsley
- Kosher salt and freshly black pepper
Directions:
Place a large saucepan on the stove over a medium heat. Add the butter, and when melted, add shallots, leeks and garlic and using a wooden spoon to occasionally stir. Cook until leeks are tender, about 7 minutes.
Add the potato, parsnips and apples and cook until just potatoes are starting to soften, about 5 minutes.
Add the broth and apple juice; reduce stove temperature to a simmer. Cover the saucepan and cook until the vegetables are very soft, about 30 minutes.
Remove the saucepan from the heat, add the parsley and using a blender, or an immersion blender, thoroughly purée the mixture.
Return the saucepan to the stove over a medium-low heat and stir in the milk. Heat the soup, stirring occasionally, until the soup is heated through and boils. Taste and season with salt and pepper.
Tasted and perfected in the Sur La Table kitchen.
Homemade strawberry cheesecake #kerrygold Sunday brunch
- kerrygoldusaHomemade strawberry #cheesecake spread on top of buttery brioche toast. The perfect way to change up your #breakfast routine or add a sweet treat to Sunday #brunch. #Kerrygold
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INGREDIENTS:
2 slices of brioche bread (1″+ thick)
3 tablespoons Kerrygold Salted Butter
1 teaspoon granulated sugar
1/4 cup whipped cream cheese
1/4 cup + 2 teaspoons powdered sugar (can substitute honey or coconut sugar)
1/4 teaspoon orange zest (or orange blossom water)
1/2 cup sliced strawberries
Coarse sugar, optional
DIRECTIONS:
Preheat a skillet over medium heat.
Butter each side of the bread, saving 1 tablespoon of the butter for the skillet. Sprinkle the bread with granulated sugar. Add the remaining tablespoon of butter to the hot skillet, and then add the bread to the skillet. Toast the bread on each side until golden brown, about 1 minute per side.
Meanwhile, slice the strawberries and toss them with 2 teaspoons of powdered sugar. Set aside.
In a small bowl, beat together the cream cheese, remaining 1/4 cup of powdered sugar and orange zest until fluffy.
Remove the toast from the skillet, and top each slice with the cheesecake filling, followed by the strawberries. I like to sprinkle coarse sugar on top before serving, but it’s optional. - switchbackkitchenYum!
- coastiekitchen@makinitmobetta
- hezzidThese look amazing
- skippingawayYum🍓
Saffron, Honey and Ricotta ice cream .🌹
This Saffron, Honey and Ricotta ice cream isn’t too sweet – perfect for after a big meal http://ow.ly/JzY8309yutW #honey #icecream
Ricotta adds an interesting texture here, and the saffron makes it wonderfully fragrant.
Serves 6
500ml/17 fl oz whole milk
1 tsp of saffron threads
5 egg yolks
200g/7oz sugar
250ml/8½ fl oz double cream
500g/1lb 2oz ricotta
2 tbsp honey, plus extra to serve
2 handfuls of toasted pine nuts, to serve
Bring the milk and saffron to a simmer and keep warm.
In a large bowl, combine the yolks and sugar and beat until pale.
Add half the warm milk to the egg mixture and whisk again until combined. Pour the mix into the saucepan along with the remaining warm milk. Cook over a low heat, stirring constantly until the mixture thickens into a custard and coats the back of a wooden spoon. Remove from the heat and whisk in the double cream, followed by the ricotta and the honey, until blended.
Churn in an ice cream maker according to the manufacturer’s instructions. Serve sprinkled with toasted pine nuts and a little extra honey.
Neven has a Halloween recipe up his sleeve for us this week: Penne with pumpkin, crispy bacon, sage and Parmesan
I love this time of year. Conor and Lucia have made their pumpkin lanterns and I never let anything go to waste. I make soup with the flesh that they have scraped out – which is also good with pasta. Sage is a herb that tastes particularly well with pumpkin.
This is a recipe that you could use any time of the year with butternut squash or with sweet potatoes instead of the pumpkin.
I mentioned recently how many butchers are making their own sausages and here is another chance to try some out. With colcannon, this makes a very tasty meal.
Colcannon is also delicious with any grilled meat or with Sunday lunch. I often use this onion gravy with roast meats or pork chops. Allowing it to carmelise adds great depth of flavour.
Happy cooking,
Neven
Penne with pumpkin, crispy bacon, sage and Parmesan
Serves four to six
4 tbsp olive oil
175g (175g) smoked streaky bacon lardons
500g (1¼lb) pumpkin, peeled, seeded and finely diced
15g (½oz) packet fresh sage, finely shredded
500g (1¼lb) penne pasta
50g (2oz) freshly grated Parmesan, plus extra to garnish
sea salt and freshly ground black pepper
- 1 Heat the oil a large frying pan and fry the bacon for two to three minutes until crisp. Add the pumpkin with the sage. Season with salt and pepper and cook for four to five minutes, stirring occasionally until the pumpkin is cooked through.
- 2 Cook the penne according to the packet instructions, then drain and add to the pumpkin with the crispy bacon. Stir in the Parmesan and season to taste, then divide among bowls.
- 3 Garnish with extra Parmesan and black pepper.
Sausages with colcannon
Serves eight to 10
1.5kg (3lb) floury potatoes (such as Rooster), peeled and cut into chunks
8 traditional jumbo Irish pork sausages
225g (8oz) kale, finely shredded
2 scallions, very finely chopped
120ml (4fl oz) milk
75g (3oz) butter
Salt and pepper
Stout onion gravy, to serve (optional, see point 3)
- 1 Steam the potatoes until tender. Cook the sausages in a frying pan in a little oil or under the grill. Place a knob of the butter and a tablespoon of water in a pan over a high heat. Add the kale and scallions with a pinch of salt. Cover, shake vigorously and cook for 1½ minutes. Shake again and cook for another 1½ minutes, until the cabbage or kale is tender but still crisp.
- 2 Heat the milk in a small pan or in the microwave. Mash the potatoes and then beat in the butter with enough of the milk to make a smooth, creamy mash. Season to taste with salt and pepper and serve with the sausages and some gravy, if liked.
- 3 Stout onion gravy: sauté thinly sliced onions in butter and season with salt and pepper, then sprinkle with a little sugar to caramelise. Stir in a spoonful of flour and then pour in enough Guinness or beef stock from a cube to make a thick smooth gravy.
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