Tag: Foodaware

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Blackberries are such a delicious fruit and well worth freezing, to use all year round @rorysfood #learnatballymaloe

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“Cooking with ingredients from a farm has made all the difference” @ballymaloecookeryschool @grated_food #rhubarb

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  • IT’S IN SEASON 💖

    Still obsessed with rhubarb. It’s in peak season now—tart, sturdy, and showing up in everything. We made a classic rhubarb tart today, no frills, just letting the fruit do its thing & omg it was delish!!

    Also practiced French omelettes (the kind where one second too long ruins everything) and made a fresh chicken stock that’s going to carry half the meals this week.

    #ballymaloe #rhubarb #culinaryschool
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It’s with mixed emotions that we announce the closure of Yew Tree with our last trading day being the 31st August.@yew_tree_terenure. Lovely lunch

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  • It’s with mixed emotions that we announce the closure of Yew Tree with our last trading day being the 31st August.
    After careful consideration, we have made the difficult decision to cease operations. With so many costs spiralling out of control, we simply cannot keep the doors open any longer. While this marks the end of our lovely business in Terenure, we are so proud of what we have accomplished together. We have made many friends and built great relationships with the people of Terenure. We’ve created so many memories that we will always treasure. A huge thanks to our staff and suppliers for your loyalty and trust it has meant everything to us. Thank you all for being part of our journey, and we hope to see as many of you as possible before the 31st.
    Máire & Geoff ❤️ ❤️2d
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It’s with mixed emotions that we announce the closure of Yew Tree with our last trading day being the 31st August.@yew_tree_terenure. Lovely lunch

yew_tree_terenure

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454 likes

  • It’s with mixed emotions that we announce the closure of Yew Tree with our last trading day being the 31st August.
    After careful consideration, we have made the difficult decision to cease operations. With so many costs spiralling out of control, we simply cannot keep the doors open any longer. While this marks the end of our lovely business in Terenure, we are so proud of what we have accomplished together. We have made many friends and built great relationships with the people of Terenure. We’ve created so many memories that we will always treasure. A huge thanks to our staff and suppliers for your loyalty and trust it has meant everything to us. Thank you all for being part of our journey, and we hope to see as many of you as possible before the 31st.
    Máire & Geoff ❤️ ❤️2d
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Anna and Angela hit it off😁 😂 😀 fun,food in Belmullet as Anna makes a mussels sandwich – Anna’s Big Irish Food Tour

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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