HX46, Dean’s Grange, Co.Dublin
Malaysian curry only €10 @hx46 Dean’s Grange 😝 #dishoftheday
Flahavan’s peanut butter granola with Glenisk Greek yoghurt
Liked by soulful_and_healthy and
flahavans
We love being tagged in gorgeous oat-inspired recipes♥️
Check out this delicious peanut butter granola by @peachypalate made with @manhattan.ie peanut butter and enjoyed with @gleniskinsta
yogurt 😍
#Repost @peachypalate
• • • • • •
Clumpy crunchy peanut butter granola!!!
Its one of my favourite snacks, straight from the jar or served on a mound of yogurt, usually @gleniskinsta greek yogurt.
A generous drizzle of peanut butter on top for good measure. This one is @manhattan.ie which is one my faves, both the smooth and crunchy are drippy, with that classic peanut butter stick to the mouth feel.
Perfect for drizzling, spreading, eating straight from the tub, and of course making granola.
Jumbo oats are a must for the best granola, in my granola munching opinion. You just can’t beat @flahavans jumbo oats. One of my store cupboard and breakfast staples.
Recipe created for @manhattan.ie , this is not a sponsored post.
Clickable link in bio.
https://peachypalate.com/2020/11/22/clumpy-peanut-butter-granola/
#granola #peanutbutter #plantbased #snack #foodgift #breakfast #brunch #foodphotography19h
Neven Maguire’s Baked Eggs make for a very tasty breakfast!
Food on RTÉVerified account @RTEfood 44 minutes ago
More from
Neven Maguire: Home Chef
Neven Maguire: Home Chef
Ingredients
- Butter, for greasing
- 2 ripe vine tomatoes, peeled, seeded and finely chopped
- 4 large eggs
- 4 tblsp cream
- 25g (1oz) mature cheddar cheese, finely grated
- 1 tsp snipped fresh chives
- Sea salt and freshly ground black pepper
- Griddled sourdough bread sliced into chunky fingers, to serve
Method
- Preheat the oven to 190°C (375°F/gas mark 5).
- Butter 4 blini pans or ramekins and scatter the tomatoes in the bottom.
- Crack an egg into each blini pan and season with salt, then add 1 tablespoon of cream to each one and scatter the cheddar on top.
- Arrange the blini pans in a shallow roasting tin and pour in enough boiling water to come about halfway up the side of each pan.
- Place in the oven and bake for 15 minutes, until the eggs are set and the cheese is bubbling.
- Set each blini pan on a plate and scatter over the chives, then add the chunky bread fingers to serve.
Sharon Hearne Smith’s Porridge Bread is SO easy to make! @RTEToday
Food Stylist & Writer
Sharon Hearne Smith’s Sesame Seed Porridge Bread from Today with Maura and Dáithí.
Ingredients
This is an unusual bread recipe, based on porridge oats and yoghurt instead of flour and water. It is quick, easy and virtually foolproof to make.
Use any selection of seeds you prefer instead of sesame seeds, or omit them altogether for a plain bread. Alternatively, add other flavours like nuts and dried fruits or sundried tomatoes and basil or a swirl of pesto would be delicious too. This bread stays quite moist and fresh for a few days stored in an airtight container.
Makes: 1 loaf (about 12 slices)
- Sunflower oil for greasing
- 500g tub natural yoghurt
- 100ml milk
- 2 tbsp olive oil
- 2 tbsp sesame seeds + extra for sprinkling
- 2 tsp bicarbonate of soda
- 2 x 500ml yoghurt tubs of porridge oats (or 400g)
- butter for serving, optional
Method
- Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6. Grease a 1Lb loaf tin (approximately 3 x 5 x 7 inch) with parchment paper and grease again.
- Scoop the yoghurt into a large bowl. Add the milk, oil, sesame seeds and bicarbonate of soda and mix until well blended.
- Fill a clean and dry yoghurt tub with oats and tip them in. Repeat with a second tub of oats. Alternatively, weigh out 400g of oats on a scales.
- Mix everything together until well blended.
- Spoon into the prepared tin, spreading the top level. Scatter a small handful of sesame seeds on top.
- Bake for 45 minutes or until golden brown and a skewer comes out clean when pierced in the middle.
- Remove from the tin and return the loaf to oven, directly on the shelf, for another 5 minutes to dry out the crust.
- Remove and leave to cool on a wire rack. Cut into slices and serve spread with a little butter if liked.
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.
Irish Scones with Kerrygold Butter and Jam
This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.
Ingredients:
- 2 2/3 cups (1lb) plain flour, extra for dusting
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 1 tsp caster sugar
- 2 tbsp (1oz) Kerrygold Salted Butter, chilled and diced
- 1 cup (8fl oz) buttermilk
- 1 large egg, beaten
- Kerrygold butter curls and strawberry jam, to serve
Directions:
Preheat the oven to 425°F (220°C), Gas mark 7. Sift the flour into a bowl with the salt and bicarbonate of soda. Stir in the sugar and then, using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
Make a well in the center and pour in the buttermilk and beaten egg. Using a tablespoon, gently and quickly stir the liquid into the flour. It should be soft but not sticky. Lightly flour the work surface. Turn the dough out onto it and pat into a circle about 1in (2.5cm) thick. Cut into triangles with a sharp knife or stamp out 2in (5cm) rounds with a cutter.
Arrange the scones on a non-stick baking sheet and bake for 15 minutes until well risen and golden brown. Leave to cool for at least 10 minutes on a wire rack, then serve with the butter curls and jam.
Cheddar variety
Mix ¼ cup (1oz) (25g) of Kerrygold grated Aged Cheddar in with the buttermilk. Brush the finished scones with melted Kerrygold butter and sprinkle with another ¾ cup (3oz) (75g) grated Kerrygold Aged Cheddar before baking. Mix 1 teaspoon wholegrain mustard into 2 tbsp (1oz) (25g) of butter and use to spread on the split baked scones before topping with sliced cooked ham or tomatoes to serve.
Fruit variety
Add ½ cup (2oz) (50g) of sultanas or raisins or dried pitted cherries when stirring the sugar into the dry ingredients, then finish as described above.
http://kerrygoldusa.com/recipes/irish-scones-with-butter-and-jam
Butternut Squash Risotto @MayoClinic
Butternut squash risotto is a delightful and nutritious dish that combines the creamy texture of traditional risotto with the wholesome goodness of brown sushi rice and a medley of vibrant vegetables. Perfect for a cozy dinner or a special occasion, enjoy a hearty and healthy meal that will leave you feeling satisfied and nourished.
Servings: 6
Serving Size: ¾ cup
Nutritional Information Per Serving
- 171 calories
- 5 g total fat
- 3 g saturated fat
- 0 g transfat
- 0 g monounsaturated fat
- 13 mg cholesterol
- 362 mg sodium
- 24 g total carbohydrate
- 3 g dietary fiber
- 4 g total sugars
- 8 g protein
Ingredients
- ½ cup uncooked brown sushi rice
- 1 teaspoon olive oil
- 1 cup diced onion
- 4 cups low-sodium chicken stock
- 1 cup white wine
- 2 cups roasted butternut squash, chopped
- 1 cup chopped zucchini
- ½ cup frozen peas
- 5 chopped crimini mushrooms
- 1 tablespoon chopped sage
- 1 teaspoon chopped thyme
- ½ cup shredded Asiago cheese
- 1 tablespoon heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Directions
- Follow package directions to partially cook the rice for about 40 minutes. Drain excess water and set aside.
- Preheat a medium sauté pan to medium-high heat and add olive oil.
- Add the onions and sauté until soft.
- Add the rice to the pan and sauté with the onions for about 2 minutes, stirring continuously.
- Reserve 1/2 cup of stock. Then pour 1/2 cup of stock into sauté pan and let it absorb into the rice.
- Stir in 1/2 cup of wine and let it absorb into the rice.
- Continue adding stock and wine in 1/2-cup increments, cooking each time until the liquid is absorbed before adding more, about 30 to 45 minutes total.
- Add the squash, zucchini, peas, mushrooms, sage and thyme to the pan, and cook until the vegetables are soft, about 3 to 5 minutes.
- Add the last 1/2 cup of the stock. Once the stock is absorbed into the rice, add the cheese, cream, salt and pepper; stir well.
Dietitian’s tip:
Traditional risotto is made with uncooked white rice. Brown rice adds fiber and nutrients, but it takes a long time to make risotto this way. That’s why this recipe calls for partially cooking the rice.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.
Neven’s Recipe’s – Chicken satay with pickled cucumber salad – Marty in the Morning @rte lyric fm
My brother, Kenneth, loves Asian food and he is in no doubt that he is far better than me at cooking it! I don’t disagree. He is proud of this chicken satay dish and often makes it for the family. This dipping sauce also works well with pork, prawns, beef strips or turkey. And remember, kids just love anything on sticks!
SERVES 4
- 4 tbsp dark soy sauce
- 2 tsp clear honey
- 2 tsp medium curry powder
- 450g (1lb) skinless chicken breast fillets, cut into long strips
FOR THE PICKLED CUCUMBER SALAD:
- 4 tbsp rice wine vinegar
- 2 tbsp caster sugar
- pinch of salt
- ½ small cucumber, peeled, halved, deseeded and thinly sliced
FOR THE DIPPING SAUCE:
- 2 tbsp crunchy peanut butter
- 2 tsp dark soy sauce
- 1 tsp light brown sugar
- juice of ½ lime
- 1 x 160ml (5½fl oz) tin of coconut milk (Thai Gold, if possible)
- ½ red chilli, deseeded and finely diced
- 2 tbsp chopped fresh coriander
- sea salt and freshly ground black pepper
1 To make the dipping sauce, place the peanut butter in a small pan and stir in the soy sauce, light brown sugar and lime juice. Gradually whisk in the coconut milk and heat gently until you have achieved a smooth sauce. Stir in the chilli and coriander, then leave to cool, stirring occasionally to prevent a skin from forming.
2 Soak 8 x 15cm (6in) bamboo skewers in a shallow dish of cold water for at least 30 minutes. Preheat a griddle pan until it’s smoking hot or light a barbecue.
3 Whisk together the soy sauce, honey and curry powder. Season with pepper and stir in the chicken pieces. Leave to marinate for 2 minutes, then thread the chicken pieces onto the soaked bamboo skewers and arrange on the barbecue. Cook the chicken skewers over medium-hot coals for 4–6 minutes, turning once or twice, until completely tender and cooked through. If using a griddle pan, reduce the heat to medium as soon as you’ve put the skewers on.
4 Meanwhile, to prepare the pickled cucumber salad, place the vinegar in a bowl and stir in the sugar and a good pinch of salt until both have dissolved. Tip in the cucumber, stirring to combine, and set aside to allow the flavours to develop. 5 To serve, arrange 2 chicken satay skewers on each warmed plate. Divide the dipping sauce among individual bowls and place to the side of the skewers. Add the pickled cucumber salad, leaving behind any excess liquid, to serve.
Butter Chicken
Swap your usual takeaway curry for this homemade chicken makhana, which combines marinated chicken with a rich, buttery sauce. This is an authentic Indian curry with its origins in Delhi, where it was first made to use up pieces of leftover tandoori chicken.
Serves 4–6
- 500g skinless and boneless chicken breasts or thighs
- juice and finely grated rind of 1 lemon
- 3 tbsp mild curry seasoning
- 4 tbsp natural yogurt
- 3 tbsp sunflower oil
- 30g butter
- 2 red onions, thinly sliced
- 2 garlic cloves, sliced
- 1 red chilli, seeded
- 3cm piece fresh root ginger, peeled and sliced
- 20g fresh coriander
- 400ml passata (Italian sieved tomatoes)
- 120ml cream
- sea salt and freshly ground black pepper
Trim the chicken and cut into bite-sized pieces. Put in a bowl and stir in half the lemon juice with a good pinch of salt. Add 2 tablespoons of the curry seasoning, the yogurt and 1 tablespoon of the oil. Mix to combine, then season generously with pepper. Cover and leave to marinate for at least 1 hour or up to 3 days in the fridge.
Heat the rest of the oil and a knob of the butter in a wok or skillet over a high heat, and quickly sear the marinated chicken in batches until golden brown, transferring with a slotted spoon to a clean bowl as you go. Add the onions to the pan and sauté for 4–5 minutes until they start to caramelise.
Tip in the garlic, chilli and ginger, then add another knob of the butter and sauté for 1–2 minutes. Chop the stalks from the coriander and add them to the pan with the rest of the curry seasoning and another knob of the butter. Toast for a few minutes until very fragrant. Pour the passata into the pan and bring to a simmer, then add the cream and the rest of the lemon juice.
Transfer to a blender and blend until you have a very smooth sauce. Return to the pan and add the chicken with any juices and reheat gently for about 5 minutes until the chicken is cooked through and tender. Season to taste, then fold in the lemon rind with the rest of the butter and the coriander leaves, reserving a few sprigs to garnish. Transfer to bowls and garnish with the coriander sprigs.
SERVE WITH … This mild and creamy curry is sure to please all tastes. Make some Homemade Flatbreads, perhaps brushing them with a little melted butter and sprinkling with black onion seeds. A bowl of Pilau Rice completes the meal, alongside some spiced mango chutney, mint raita and lime pickle.
Spring Bread & Butter Pudding @KerrygoldUSA
Serves: 4-6
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.
Ingredients:
- 6 tbsp(3oz) Kerrygold Salted Butter, softened, extra for greasing
- 4 eggs
- 1 cup (8fl oz) milk
- 1 cup (8fl oz) cream
- finely grated rind and juice of 1 lemon
- 1 vanilla pod, split and seeds scraped out
- 6 tbsp caster sugar
- 9oz sliced white bread (about 9 slices)
- ½ cup (3oz) ready-to-eat dried prunes, finely chopped
- ½ cup (3oz) sultanas or raisins
- good pinch of freshly grated nutmeg
- 4 tbsp apricot jam
- pouring cream, to serve
Directions:
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.
http://kerrygoldusa.com/recipes/bread-butter-pudding
Flahavan’s Mushroom Risotto Porridge with sautéed baby spinach and fried wild mushrooms #OatsForDinner
Did you know that oats are so versatile and that they can be used to create delicious breakfasts as well as flavourful dinners? This month, why not challenge yourself to create one savoury oat-based recipe like our Mushroom Oatsotto Porridge?
Follow our recipe below and let us know how you get on!
Prep time: 15 mins
Cook time: 30 mins
Difficulty Level: Medium
You’ll need:
• 1 L vegetable stock
• 115g unsalted butter
• 1 banana shallot, peeled and finely chopped
• 1/2 tsp sea salt
• 175g portobello mushrooms, roughly chopped
• 175g chestnut mushrooms, roughly chopped
• 2 garlic cloves, finely chopped
• 2 tsp chopped fresh thyme leaves
• 100ml white wine
• 100g Flahavan’s Organic Porridge Oats
• 50g Flahavan’s Organic Jumbo Oats (plus a handful toasted for garnish)
• 100g Parmesan cheese, grated
• 2 tbsp chopped fresh parsley, for garnish
• sautéed baby spinach and fried wild mushrooms, for garnish
Method:
1. In a medium saucepan, heat the vegetable stock over medium heat until simmering, then reduce heat to low and keep covered.
2. Meanwhile, melt 100g of the butter in a large frying pan over medium-high heat before adding the shallot and salt. Cook for 2 minutes, stirring constantly. Meanwhile, pre-heat the oven to 180ºC.
3. Add all the mushrooms, garlic and thyme and cook (stirring frequently) until mushrooms are deeply browned, stirring frequently. Add the wine and cook for 1 minute.
4. Reduce heat to medium and add the Flahavan’s Organic Jumbo and Organic Porridge Oats then cook for a minute while stirring. Add 2 ladles of hot stock and cook, stirring until oats have absorbed almost all of the liquid. Continue adding stock, 1 ladle at a time, and stirring until absorbed (approx. 20 minutes)
5. While this is cooking toast the extra handful of jumbo oats in the oven for approx. 10 mins until golden then set aside.
6. If needed, add some water to the risotto until all oats are tender. Once tender, turn off the heat.
7. To finish, stir in the 100g parmesan cheese and the remaining butter. Serve in warm bowls and top with the parsley, toasted oats and extra Parmesan if desired.
#OatsForDinner
#Versatility
