Tag: Foodaware

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Roasted Garlic Champ with Pure Irish Butter

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This traditional Irish peasant food gets an upgrade with the help of some pure Irish butter and decadent truffle oil. The snap of fresh chives adds a finishing touch to an old-fashioned side made new again.

Ingredients:

  • 1 garlic bulb (about 3 ounces)
  • 2 pounds russet potatoes, peeled and cut into 1-inch chunks
  • 1 cup whole milk
  • Salt and pepper
  • 4 tablespoons Kerrygold Pure Irish Butter
  • 8 teaspoons truffle oil
  • 4 teaspoons minced fresh chives

Directions:

Heat oven to 400° F. Cut off the top 1/2 to 1 inch off garlic bulb to expose cloves. Wrap garlic in foil, place in baking pan and bake until soft and browned, about 45 minutes. Squeeze garlic from skins. Meanwhile, in large saucepan over high heat, bring 1 quart water to boil. Add potatoes, cover and return to boil. Reduce heat to medium-high and simmer until potatoes are very tender, about 10 minutes. Drain potatoes and return to pan. Heat milk in microwave oven until steaming, about 1 minute. Pour milk over potatoes, add roasted garlic and mash with potato masher. Season with salt and pepper to taste. Spoon onto four plates or small bowls. Make a well in the middle of each serving and fill with 1 tablespoon Kerrygold Butter. Drizzle each serving with 2 teaspoons truffle oil and sprinkle with 1 teaspoon chives.

http://kerrygoldusa.com/recipes/roasted-garlic-champ-with-pure-irish-butter

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Banana Chocolate Smoothie Bowl ❣️@DelMonteFresh










Del Monte Fresh

@DelMonteFresh
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Our delicious Banana Chocolate Smoothie Bowl contains the perfect amount of sweetness and will definitely leave you wanting more #DelMonteFreshProduce https://bit.ly/3LQXicg

Yield:

1 bowl

Calories Per Serving:

600

Ingredients:

  • For Caramelized Banana:
  • 1 tsp. coconut oil
  • 1 tsp. maple syrup
  • 1 Del Monte® Banana, sliced
  • For Smoothie:
  • 2 Del Monte® Bananas, cut into chunks and frozen
  • ¼ cup old-fashioned rolled oats
  • ¼ cup unsweetened cocoa powder
  • ¼ cup unsweetened almond or coconut milk
  • ½ tsp. ground cinnamon
  • ½ tsp. vanilla toppings
  • 1 tbsp. cacao nibs
  • 1 tbsp. toasted coconut flakes
  • Toppings:
  • 1 tbsp. cacao nibs
  • 1 tbsp. toasted coconut flakes
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Roast Chicken with lemon, herb and Parmesan butter

Parmigiano Reggiano

@ParmesanAus
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Try pairing your roast chicken with something new! Roast chicken with lemon, herb and #Parmesan sauce

Details

  • Cuisine: British
  • Recipe Type: Chicken
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 60 mins
  • Serves: 4

Ingredients

                                             Metric                                             Cups                                             Imperial                                         

  • 1 free-range chicken, approx 1.8–2kg (4–4.4lbs)
  • 1 shallot, finely chopped
  • 100 ml dry white wine
  • 150 ml double cream
  • 125 g unsalted butter, cubed and chilled
  • 50 g Parmigiano Reggiano, grated
  • 10 g flat-leaf parsley, large stalks removed and finely chopped
  • 1 sprig of tarragon, leaves removed and chopped
  • 1 tbsp lemon juice
  • 2 pinches lemon zest
  • 1 pinch each of salt and pepper

Step-by-step

For the chicken

  1. Roast your chicken in your usual way or…
  2. Spatchcock chicken by cutting out the backbone and flattening the bird. Season generously.
  3. Place backbone, wing tips and any giblets (except the liver) that came with the bird into a baking tray with a good slug of water. Then place the chicken on a wire rack over the top of the roasting tray.
  4. Roast at 230°C/446°F/gas mark 8 for 30 to 45 minutes (depending on the size of your chicken) until golden brown, and the leg meat easily pulls away when pinched with your fingers.
  5. Remove the chicken and roasting tray from the oven and leave to rest for at least 15 minutes. Strain the chicken juices from the tray in to a small jug, spooning any fat off that rises to the top.

For the sauce:

  1. Place the shallots and white wine into a saucepan, bring to the boil and reduce wine by three-quarters.
  2. Add double cream, chicken juices and gently simmer for 5 minutes.
  3. Strain hot cream into a jug, add butter and blend with a hand blender until smooth.
  4. Add Parmigiano Reggiano, herbs, lemon juice and zest. Season with salt and pepper. Adjust seasoning if needed with more salt, pepper, or lemon juice to taste

To serve:

  1. Carve the chicken and serve with seasonal vegetable and the Parmigiano sauce.

This recipe was developed by Tastehead; photographed and styled at Steve Lee Studios; and courtesy of Parmigiano Reggiano.

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Curried Cauliflower Porridge #FlahavansRecipes

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flahavans
It’s Fakeaway Friday and we’re back with a savoury sensation to inspire you this weekend! Our recipe for Curried Cauliflower Porridge will blow your mind – check out just how quick and easy it is to create a tasty, flavourful dinner for two using our very own delicious wholegrain oats. You’re welcome! #FlahavansOats #FlahavansRecipes

Serves 2|Takes 25 minutes

INGREDIENTS:

80g Flahavan’s Organic Oats
1 small cauliflower
½ tsp. turmeric
2 tsp. sunflower oil
Salt and pepper
1 tbsp. butter or ghee
2 heaped tsp of madras paste
200ml coconut milk
200ml water
2 tbsp. mango chutney
2 tbsp. natural yoghurt
2 tbsp. toasted flaked almonds
Handful of coriander
1 small green chilli, finely sliced

METHOD:

Preheat the oven to 180°C
Peel away the outer green leaves and cut two chunky steaks from the centre of the cauliflower
Mix the turmeric with the sunflower oil and season with salt and pepper
Place the cauliflower steaks on a flat baking tray lined with foil and brush with the turmeric oil mix. Roast for 15-20 minutes or until golden brown around the edges.
Meanwhile, grate the remaining cauliflower. Then add it to a medium-sized saucepan and dry fry for 2-3 minutes by moving the cauliflower around in the pan to remove any excess water
Add the butter and madras paste to the pan and cook for another 2-3 minutes, stirring to coat the cauliflower
Add Flahavan’s Oats, coconut milk and water to the pan and continue cooking, stirring regularly for 10-15 minutes
Spoon the porridge into two bowls and top each with a roasted cauliflower steak, a dollop of mango chutney and yoghurt. Finish by sprinkling over the flaked almonds, coriander and green chilli to serve