2 fennel bulbs, trimmed and cut lengthways into 3-4mm (¼in) slices
2 apples (unpeeled), quartered, cored and cut into wedges 5mm (¼in-½in) thick
4 smoked mackerel fillets, skin removed and flesh torn into bite-sized chunks
4 handfuls of rocket leaves
First, add the extra-virgin olive oil and the lemon juice to a large bowl. Season with the salt and freshly ground black pepper, then whisk everything together. Next, add in the sliced fennel, the wedges of apple and the chunks of mackerel. Mix together well, then add the rocket leaves and gently toss everything together to dress the leaves. Divide between plates and serve immediately.
Sourdough toast with coconut yogurt, homemade sugarfree raspberry chia jam and some homemade granola – also sugarless. This jam can be made in minutes! For how to go to our Insta or FB. #healthybreakfast#sugarfree#glutenfree#vegan#paleo#drcoys
Watch our brand ambassador @nevenmaguire prepare this delicious Ginger & Lime Baked Cheesecake. Find the full recipe below:
Ginger & Lime Baked Cheesecake with Irish Strawberry Compote Ingredients (Serves 6-8) For The Base: 2 Packs of Simply Better Handmade Oat & Ginger Cookies, crushed 75g Butter, plus extra for greasing For The Compote: 1 Bag of Simply Better Expertly Grown Frozen Irish Strawberries 250ml Simply Better Handmade Irish Raspberry & Wexford Rhubarb Cordial For the Filling: 3 Simply Better Free Range Corn Fed Large Eggs 500g Cream Cheese 100g Caster Sugar 1Tbsp Cornflour Finely Grated Rind and Juice of 2 Limes 1 Vanilla Pod, split in half lengthways and seeds scraped out To Serve: Simply Better Single Source Irish Jersey Cream, lightly whipped Method: 1. Preheat the oven to 160°C Lightly butter a 9inch loose-bottomed cake tin and line with non-stick baking or parchment paper. 2. To make the base, melt the butter in a pan set over a gentle heat. Add the crushed cookies and mix well. Spread the mixture over the base of the tin, pressing down with the back of a spoon to flatten. Place in the oven for 10 minutes to firm up. 3. Remove the tin from the oven and set aside. Place a dish of hot water in the oven on the bottom rack – this will stop a skin forming on the cheesecake. Place the cream cheese, sugar, eggs, lime rind and juice, vanilla seeds and cornflour in a mixing bowl and beat together until smooth with an electric whisk. 4. Pour this mixture into the cake tin and place on a baking sheet. Bake for 35-45 minutes until lightly golden. The filling should still be a bit wobbly at this stage. Turn off the oven, open the door and leave to cool completely. The filling will set as it cools. 5. To make the compote, place the leftover vanilla pod in a saucepan with the cordial and bring to the boil. Reduce the heat and allow to simmer for 5 minutes until reduced and slightly thickened. Place the strawberries in the pan and poach the berries for 2-3 minutes until softened but still holding their shape. Remove the vanilla pod before serving. 6. To serve, slice the cheesecake into wedges and serve with some cream and the poached strawberries.
4 x 120g fillets of smoked haddock (undyed if possible)
250ml cream
100ml milk
1 tsp prepared English mustard
1 tsp curry powder
Method
Preheat the oven to 180°C.
Brush a shallow casserole or baking dish with the melted butter. Put the cooked and halved potatoes on the bottom, then cover with the leek and raisins. Put the fish on top.
Whisk your cream, milk, mustard and curry powder together, then pour this over the fish and season with salt and pepper.
Cover tightly with a lid or foil and cook in the oven for 30 minutes. Serve straight to the table.
Catherine Leyden was getting into the festive spirit this morning on Ireland Am making a delicious Christmas cake. The best thing is you can make it now and it will be perfect for Christmas Day. Link in bio or swipe up from our stories. For all other recipes visit Odlums.ie
The dressing recipe makes more than you will need, but it keeps in the fridge for a week, if covered.
For the dressing, you will need:
100ml (3½fl oz) sunflower or vegetable oil
25ml (1fl oz) extra-virgin olive oil
1 x 25g (1oz) tin of anchovies, drained and rinsed
1 egg yolk
1 small clove of garlic, peeled and crushed
1 tablespoon lemon juice
½ teaspoon Dijon mustard
Pinch of salt
½ tablespoon Worcestershire sauce
½ teaspoon Tabasco sauce
For the salad, you will need:
4 good-quality eggs
1 tablespoon sunflower oil, for frying
8 rashers of smoked streaky bacon, cut into 1cm (¼in) dice
4 handfuls of mixed lettuce leaves, including rocket and winter greens, such as baby spinach, mustard greens or beetroot leaves
50g (2oz) Parmesan cheese, grated, to serve
1 tablespoon chives, chopped, to serve
First, make the dressing – you can do this either in a food processor or by hand. First, pour the sunflower or vegetable oil, whichever you’re using, and the extra-virgin olive oil into a jug.
If you’re making the dressing by hand, mash the anchovies with a fork, then put them in a bowl along with the egg yolk, the crushed garlic, the lemon juice, the Dijon mustard, the pinch of salt, the Worcestershire sauce and the Tabasco sauce. Whisk together.
As you’re whisking, add the oil mixture from the jug very slowly and gradually. The dressing will become creamy as the emulsion forms.
When all the oil mixture has been incorporated, whisk in 25ml (1fl oz) of water to make the dressing the consistency of double cream, then add some extra seasoning to taste.
If you’re making the dressing in a food processor, add the anchovies, the egg yolk, the crushed garlic, the lemon juice, the Dijon mustard, the pinch of salt, the Worcestershire sauce and the Tabasco sauce. Whizz together, then gradually add the oil mixture from the jug and the water, as previously described, pouring them in through the machine’s feed tube.
To poach the eggs, first put a saucepan of water on a high heat and bring it to the boil.
Meanwhile, pour the sunflower oil into a frying pan on a high heat, add the bacon and fry it for 3-5 minutes, or until it is golden brown and crispy. Drain it on kitchen paper and set aside.
While the bacon is frying, tear the mixture of lettuce and winter greens into large, bite-sized pieces and place a handful on a plate. Drizzle with 1-2 tablespoons of the dressing, then sprinkle with the crispy bacon pieces.
Once the egg-poaching water has come to the boil, turn the heat down to low. Crack each egg into the lightly simmering water and poach for 3-4 minutes, or until the white is set and the yolk is still a little soft.
Turn the heat off under the saucepan and carefully lift each egg out, one by one, allowing all water to drain from the egg. Arrange one egg in the centre of each plate of dressed salad leaves, sprinkle with grated Parmesan and chopped chives.
