Tag: Food

Posted on

Neven Maguire’s Pan-fried Hake with Lemon and Herb Butter Sauce @BordBia #macneanhouse

pan-fried-hake-with-lemon-and-herb-butter-sauce2

 Of course this recipe is great with just parsley but experiment with a combination of soft fragrant herbs sauce as parsley, chives, tarragon or chervil depending on what’s available.

Serves 4

Ingredients

  • 4 x 175g hake fillets, skin on and boned
  • 1 tablesp. olive oil
  • Salt and freshly ground pepper
  • 50g butter
  • ½ lemon, pips removed
  • 1 tablesp. chopped mixed herbs (parsley, chives and tarragon)

To Cook

Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.

Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce.

Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some sautéed new potatoes.

Serving Suggestions

Steamed broccoli and sauté new potatoes

Tips

Above all be careful not to overcook the fish.  To check, gently prod the thickest part of the fish with a small knife.  If it is cooked, the flesh will look opaque and the flakes will separate easily.  If it isn’t done yet, it will still have the translucent look for raw fish.

Other fish you could use: Whiting, haddock or trout fillets

Nutritional Analysis per Serving

Protein: 39g 

Carbohydrates: 52g 

Fat: 26g 

Iron: 2.4mg 

Energy: 644kcal 

Posted on

Rachel’s baked eggs with tomatoes, chorizo, chilli and cheese

baked-egg-chorizo-cheese

(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

 
 DIRECTIONS

 

Preheat the oven to 180°C, 350°F, Gas 4. Put a frying pan on a medium-low heat, add the olive oil then add the skinned, chopped tomatoes, see my tip, above left. Season with a good pinch of salt and cook for about 15 minutes, until the tomato sauce is thick and viscous.
Remove from the heat, stir in the chopped parsley and the crushed chilli peppers. Divide the tomato sauce between four ovenproof ramekins and break 2 eggs into each dish. Place a slice of the chorizo on top of each egg and divide the grated manchego or Parmesan cheese, whichever you’re using, between the ramekins.
Place in the preheated oven and bake for 10-15 minutes, until the whites are set, but the yolks are just ever so slightly soft. Just before the eggs are ready, toast the slices of bread and butter them.
Remove the eggs from the oven and serve with the buttered toast.

http://www.rachelallen.com/post/baked-eggs-tomatoes-chorizo-chilli-and-cheese

Posted on

Neven Maguire’s Fish Curry @BordBia @macnean_house_restaurant

Ingredients

  • 4 x 175g hake fillets, pin boned, scaled and skin on
  • 2 tbsp rapeseed oil
  • ¼ butternut squash, deseeded and cut into cubes
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2cm piece of ginger, peeled and grated
  • ½ red pepper, cored and cut into thin strip
  • s½ yellow pepper, cored and cut into thin strips
  • ½ green pepper, cored and cut into thin strips
  • ½ red chilli, seeds removed and thinly sliced
  • 2 tsp mild curry powder2 tsp ground turmeric
  • 1 x 400g can chopped tomatoes
  • 1 x 400g tin coconut milk (Thai Gold brand, if possible)
  • 100ml vegetable or fish stock
  • 2 tbsp mango chutney
  • 1 x 400g tin chickpeas, drained and rinsedJuice of
  • 1 limeHandful of baby spinach leaves
  • Sea salt and freshly ground black pepper
  • Steamed basmati I rice, to serve
  • 1 tbsp basil, chopped
  • 1 tbsp coriander, chopped

Method

 

Preheat a large heavy based saucepan with the rapeseed oil over a medium heat

Add the butternut squash, onion, garlic, and ginger to the pan and stir to combine. Add in the sliced peppers, sliced chilli followed by the spices. Mix well to coat the vegetables in the spices, scraping the base of the pan.

Add in the chopped tomatoes, coconut milk, stock, mango chutney, chickpeas and lime juice. Stir to combine, cover with a lid and bring to the boil.

Once the curry has come to the boil, carefully place the hake portions on top and cover with the lid. Reduce the head to a low to medium and slowly poach the hake for 15 minutes, until cooked through.

Add in the spinach and nestle between the fish to wilt.

Season with sea salt and freshly ground black pepper and finish with chopped basil and coriander.

Posted on

Jen Fox savoury oats #nationalporridgeweek #worldeggday



foxnestfood
Bacon & Cheese Savoury Oats (Trust me on this one!)

It’s National Porridge Week and I’m delighted to be teaming up with @flahavans to take on the “Bags Full of Potential” Challenge to showcase just how versatile Flahavan’s Oats are.

When you hear the word Porridge, most of us automatically picture a delicious steaming hot bowl, drizzled with honey & topped with fruit, but did you know that in Asia, savoury porridge oats are common place? It got me thinking, why it never took off in this part of the world?

I never had much of a sweet tooth and definitely prefer a breakfast that’s savoury so I decided to take influence from Asia’s savoury porridge but use some sharp Cheddar and Smokey Bacon. Trust me, It was incredibly delicious and it didn’t feel like it had to be breakfast anymore either. You could easily have this for lunch or dinner and it takes around 10 minutes!

What you need:
serve 2

* 80g Flahavan’s Porridge Oats
* 295ml of Chicken/Veg Stock
* 235ml Milk
* 70g Red Mature Cheddar, grated
* 100g Smoked Bacon Lardons
* Salt and Pepper to taste

Serve with:
* A Runny Seasoned Fried Egg
* Sliced Avocado
* Sautéed Spinach
* Chives, Chopped

What to do:

– Fry off the Bacon in a little oil until crisp, set aside
– In the same pot, add the Flahavan’s Porridge Oats, Stock/Water, the Milk & stir it up over medium heat until cooked
– Add the cheedar, return back the bacon and mix until cheese is melted (don’t forget to reserve some bacon to serve on top later)
– Season well with salt and black pepper to taste (add some butter if you’re feeling indulgent)
– Top with the seasoned fried egg, sliced avocado, sautéed spinach, crisp bacon and chives.
– Enjoy!

#flahavansporridge #bagsofpotential #flahavans #porridgeweek #oats #oatsforbreakfast #breakfastideas #easyrecipe #easyrecipes #quickrecipe #quickrecipes
Edited · 18h




Posted on

Mary Flahavan’s Porridge & Yogurt Bread! #homebaking

fla oaty brown bread tw feb 16

27m27 minutes ago

We can guarantee lots of happy tummies after trying Mary Flahavan’s Oaty Brown Bread!

This is one of Mary Flahavan’s signature recipes – enjoy!

Serves Makes 1 loaf|Takes 60 minutes

INGREDIENTS:

1 large tub (500ml) of natural yogurt
1 beaten egg
1 tbsp. treacle (optional)
300g (12oz) Flahavan’s Progress Oatlets (or Flahavan’s Gluten Free Oats)
2 tsp bread soda
2 tbsp. mixed seeds (optional)
½ tsp salt (optional)

METHOD:

Place the yoghurt, beaten egg and treacle in a bowl and stir well.
Mix the oats, bread soda, seeds and salt in a separate bowl, add to the yogurt mixture and stir thoroughly.
Place in a greased or parchment lined 2lb loaf tin, sprinkle with oats and bake at 180°C / 350°F / Gas mark 4 for 30 minutes.
Lower temperature to 150°C / 300°F / Gas mark 2 and cook for a further 30 minutes.

Mary’s Tip:
A sweeter version of this bread can be made by adding some dried fruits or you can use chopped sundried tomatoes and basil for a savoury version.
To prevent the treacle from sticking to the spoon, coat it with oil before use.

Posted on

Egg & dairy free pancakes – toppngs: peanut butter, sliced banana, squash blueberries. Recipe by @babyledfeeding @dunnesstores

  • dunnesstores's profile picturedunnesstoresVerified
  • The perfect snack for your little ones this Pancake Tuesday 🥞 Try this Egg and Dairy Free Pancakes from @babyledfeeding, full recipe below!

    Makes 12 Pancakes

    1 tbsp milled chia seeds
    3 tbsp warm water
    180ml (3/4 cup) almond milk
    140g (1 cup) self-raising flour
    Drizzle olive oil

    Toppings

    Plant-Based 🌱
    • Smooth peanut butter, sliced banana, squash blueberries and a sprinkle of milled chia seeds.
    • Chocolate spread (made with mashed banana + 1/4 tsp cocoa powder), sliced strawberries, passionfruit and mint leaves.

    Dairy Toppings 🧀
    • Smooth goat cheese, sliced avocado, finely chopped coriander.
    • Greek yogurt (or swap for a plant-based yogurt), sliced kiwi, finely crushed seeds.

    Add chia seeds and warm water to a small bowl, stir then leave to sit for about 2 minutes until it turns into a jelly substance.

    Pour the almond milk into a mixing bowl then add the chia mixture and flour, then stir until it is smooth and combined.

    Heat a little olive oil on a pan, then divide the mixture into small portions. Fry both sides until golden.

    To serve pick your favourite topping choice. Smooth on the sauce then top with your choice of fruit, crushed seeds or finely chopped herbs.2d
Posted on

Rachel’s baked eggs with tomatoes, chorizo, chilli and cheese

baked-egg-chorizo-cheese

(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

 
 DIRECTIONS

 

Preheat the oven to 180°C, 350°F, Gas 4. Put a frying pan on a medium-low heat, add the olive oil then add the skinned, chopped tomatoes, see my tip, above left. Season with a good pinch of salt and cook for about 15 minutes, until the tomato sauce is thick and viscous.
Remove from the heat, stir in the chopped parsley and the crushed chilli peppers. Divide the tomato sauce between four ovenproof ramekins and break 2 eggs into each dish. Place a slice of the chorizo on top of each egg and divide the grated manchego or Parmesan cheese, whichever you’re using, between the ramekins.
Place in the preheated oven and bake for 10-15 minutes, until the whites are set, but the yolks are just ever so slightly soft. Just before the eggs are ready, toast the slices of bread and butter them.
Remove the eggs from the oven and serve with the buttered toast.

http://www.rachelallen.com/post/baked-eggs-tomatoes-chorizo-chilli-and-cheese

Posted on

Spring lamb chops with salsa verde @rachelallencooks #Ballymaloe for #Easter

rachelallencooks's profile picture
rachelallencooks
Verified
Here’s a really quick and easy recipe for Spring lamb chops with mint salsa verde, just delicious at this time of the year.
Serves 4-6

For the mint salsa verde:
Makes 150ml

1 handful of parsley leaves
1 handful of mint leaves
grated zest and juice of 1 small lemon
1 clove of garlic, crushed
1 tbsp capers, rinsed
50ml extra virgin olive oil
black pepper

lamb chops (2-3 per person)
1 – 2 tbsp extra virgin olive oil
salt and pepper

First make the salsa verde, put the mint, parsley, lemon zest, garlic and capers into a food processor and whiz until it’s all finely chopped. Add the lemon juice and olive oil (add more oil if you want it a bit more runny). Check the seasoning – it might not need salt, as the capers can be quite salty.

Next cook the lamb chops, remove excess fat from the chops, but leave about ½ cm still on. Drizzle with olive oil and season with pepper. Place a frying pan or grill pan on a high heat. When it’s good and hot add the lamb chops and sprinkle with a little salt and more pepper. Cook for approximately 3 minutes on each side. Remove to a plate, cover and leave to rest in a warm oven for 5 minutes.
Serve with a good drizzling of the salsa verde.
#mint #salsaverde #springlamb
Posted on

Jammy Easter egg biscuits by Liberty Mendez

https://www.bbc.co.uk/food/collections/easter_baking_with_kids

These adorable jam and lemon curd filled biscuits in the shape of Easter eggs are super easy to make with kids over the holidays and make a change from chocolate. (Of course, you can also fill them with chocolate!)

Ingredients

Method

  1. Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking trays with parchment paper.
  2. Put the soft butter and the sugar in a bowl and beat with an electric whisk until smooth and creamy. Add the flour, lemon zest and milk and mix until you have a smooth dough.
  3. Take 2 sheets of parchment paper and put the dough in between them. Roll it out so it is around 3mm thick. If it’s a hot day and the dough is soft, you can chill the dough for up to an hour at this point.
  4. Remove the top piece of paper then cut out about 20 egg shapes, re-rolling the dough from the if you need to. Put half of them onto one lined baking tray. These will be the bottom biscuits.
  5. Cut a hole in the lower-middle of each remaining egg shape using a 2.5cm/1in round cutter.
  6. Put the cut-out centre circles onto the other lined baking tray. Bake the biscuits on both trays for 12 minutes, or until golden-brown at the edges. (The biscuits with the holes will need slightly less time.)
  7. Leave to cool for 2 minutes on the tray and then transfer to a wire rack and leave to cool completely.
  8. Once completely cool, sift a little icing sugar over the biscuits with the holes. Spread about 1 teaspoon of jam or lemon curd onto the underside of each whole biscuit. Then place a cut-out biscuit on top so the curd comes through the hole slightly. Serve or store in a biscuit tin until ready to serve.