Tag: garlic

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Dublin Bay Prawns with Lemon & Garlic

dublin_prawns-266x266

This is a quick and easy recipe, and allows the true flavours of the prawns to be enjoyed.

  • Ready Time : 13.5 min
  • Serves: 2

Ingredients

  • 2 lemons
  • 16 Dublin Bay Prawns – Shells removed
  • Splash olive oil
  • 2 cloves garlic – crushed
  • 50g Avonmore Butter

Directions

  1. Heat olive oil and butter in a frying pan until it begins to bubble.
  2. Add garlic and fry for 30 seconds over a medium heat.
  3. Add prawns and fry for 1 or 1 ½ minutes each side (depending on size).
  4. Squeeze half a lemon into the pan and mix into the cooking juices.
  5. Remove from pan and drizzle with cooking juices.

Serving Suggestions

Serve with salad leaves, lemon wedges and crusty bread.

Tip

Mix a little sweet chilli sauce with a few tablespoons of mayonnaise to create a delicious dipping sauce for prawns.

Courtesy of Bord Bia http://www.bordbia.ie

    
4.00 avg. rating (76% score) – 2 votes
http://cookwithavonmore.ie/recipe/dublin-bay-prawns-with-lemon-and-garlic/
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Mary Flahavan’s Chunky Tomato and Oat Soup-A meal in a bowl!

fla tomato soup

Chunky Tomato and Oat Soup
A meal in a bowl!
Serves 4
Ingredients
1 stick celery
1 small onion, peeled
1 carrot
2 tbsp olive oil
1 clove garlic, crushed
750g/1 ½lb vine tomatoes, chopped
1 red pepper, deseeded and chopped
400g can tomatoes
300ml/ ½pt veg stock
50g/2oz Flahavan’s Organic Oats
I tsp sugar or balsamic vinegar
Olive oil to drizzle
6 basil leaves, torn, to decorate
Method
Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil.  Add the oats, stir well and simmer for 10 minutes.  Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Decorate with basil leaves and drizzle with olive oil before serving.
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What’s in the Fridge Omelette.@bordbia

whats-in-french-omelette2

Brunch, lunch or dinner in 15 minutes.

 Serves 4

Ingredients

  • 1½ tablesp. olive oil
  • 4-6 potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 8 eggs, beaten with 2 tablesp. freshly grated cheese
  • A little salt and freshly ground black pepper
  • Chopped parsley

To Cook

Heat the oil in a non-stick pan and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown. Add the onion and continue to cook until the onion is just golden, then add the garlic.

When the potatoes are just cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base. Place a plate over the pan, carefully turn the omlette onto the plate, then slide back into the pan to cook the other side.

Serving Suggestions

To serve, sprinkle with parsley and cut into wedges.

Note

You can add other ingredients, whatever is available – chopped ham, bacon, scallions, mushrooms. You can of course use up cooked potatoes, but the flavour is much better if you start out with uncooked.

http://www.bordbia.ie/consumer/recipes/Christmas/Pages/WhatsintheFridgeOmlette.aspx

 

 

Posted on

Mary Flahavan’s Chunky Tomato and Oat Soup-A meal in a bowl!

fla tomato soup

Chunky Tomato and Oat Soup
A meal in a bowl!
Serves 4
Ingredients
1 stick celery
1 small onion, peeled
1 carrot
2 tbsp olive oil
1 clove garlic, crushed
750g/1 ½lb vine tomatoes, chopped
1 red pepper, deseeded and chopped
400g can tomatoes
300ml/ ½pt veg stock
50g/2oz Flahavan’s Organic Oats
I tsp sugar or balsamic vinegar
Olive oil to drizzle
6 basil leaves, torn, to decorate
Method
Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil.  Add the oats, stir well and simmer for 10 minutes.  Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Decorate with basil leaves and drizzle with olive oil before serving.
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Rachel’s Spaghetti with Anchovies, Garlic and Chilli

rache-allen-anchovy_1

Ingredients

Serves 4

Salt and freshly ground black pepper

350g (12oz) dried spaghetti or other pasta, such as linguine or tagliatelle

4 tablespoons olive oil

6-8 cloves of garlic, peeled and sliced

10 tinned anchovies, chopped

1-2 pinches of dried chilli flakes

2 tablespoons chopped parsley

Good squeeze of lemon juice

 

Fill a large saucepan with water, add a teaspoon of salt and bring to the boil. Add the spaghetti, linguine or tagliatelle, whichever you are using, and cook for 10-12 minutes, or according to the instructions on the packet, until al dente.

As the pasta is cooking, place another large saucepan on a medium heat. Add the olive oil, followed by the sliced garlic and fry for two minutes, then stir in the chopped anchovies and the chilli flakes, and cook for a further minute.

Drain the spaghetti, reserving some of the liquid, then add the spaghetti to the anchovy mixture with a few tablespoons of the liquid. Tip in the chopped parsley and the squeeze of lemon juice and stir to mix. Taste, adding some more lemon juice if you like. Grind over some black pepper and serve immediately.

 Anchovy Recipes:

http://rachelallen.com/post/spaghetti-anchovies-garlic-and-chilli