Live right – beside a lake – Come to Cavan #physicalactivity
Gleeson’s of Booterstown – Friday lunch ☘️🇮🇪 #Irish #hospitality
The history of Gleesons began when Frank and Nora Gleeson bought the pub and grocery shop from Mrs. Sarah Murphy in 1954 for £6,400. However, the list of known proprietors goes back to the late 1860s as set out below:
Banana Split…@DelMonteFresh #nomnom
Del Monte Fresh
@DelMonteFresh
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We can’t think of a better way to kick off the weekend than with a Banana Split. Can you?? We’ll wait. #Veggies #foodie #FreshFruitandVeggies
.@Anahaugh stuffed roast chicken breast & mushrooms@SaturdayKitchen
Anna Haugh’s meat feast medley combines sausagemeat stuffing, pancetta and chicken breast, all in one neat parcel.
Ingredients
For the potatoes
For the stuffed chicken
- 200g/7oz sausagemeat
- 1 large sprig parsley, finely chopped
- 50g/1¾oz hazelnuts, roughly chopped
- 4 skinless chicken breasts, sliced horizontally to create a pocket in the thickest part of the breast
- 12 slices smoked pancetta
- salt
For the mushroom sauce
- 100g/3½oz salted butter, plus extra to finish the sauce
- 1 garlic clove, roughly chopped
- 10 sage leaves
- 450g/1lb girolle mushrooms, cleaned
- 200ml/7fl oz chicken stock
Method
- Preheat the oven to 190C/170C Fan/Gas 5.
- Bring a pan of water to the boil, add the potatoes and cook for 10 minutes until par-boiled, not fully cooked through. Remove and allow to cool whilst you prepare the rest of the dish.
- Combine the sausagemeat, hazelnuts and parsley in a bowl and mix thoroughly.
- Divide the sausagemeat filling between the pockets in each chicken breast. Season the chicken with a pinch of salt and roll each chicken breast in 3 slices of pancetta. Place the chicken breasts on a baking tray and bake for 10–15 minutes, depending on the thickness of the breast. When the chicken is cooked through, remove from the oven and rest for 5 minutes.
- Grate the par-boiled potatoes on a box grater. Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the grated potato, garlic powder, onion powder and a pinch of salt and fry until golden.
- In a separate pan, melt the butter and add the garlic and sage leaves. Fry until the leaves are wilted, then add the mushrooms and a pinch of salt. Cook for 1–2 minutes until golden.
- Add the chicken stock and reduce to a sauce consistency. You can add an extra knob of butter to finish the sauce, if you like.
- To serve, place the fried potato on a serving plate. Carve the chicken and arrange on top, finishing with the mushroom sauce.
Gran Cisne pedal 🚢 boats – Cavan Adventure Centre 🇮🇪☘️ #physicalactivity
Green veggies like broccoli and cabbage…
Check out the #BestInSeason calendar at the #linkinbio.
bordbiaJuly brings an array of fresh, local fruit and vegetables.
From berries to broccoli and cabbage to cucumber, the options are endless!
Be sure to create delicious meals using these in season ingredients.
Check out the #BestInSeason calendar at the #linkinbio.
#BordBia #BestInSeason #Fresh #Local #InSeason
Bord Bia – Irish Food Board
#BordBia#BestInSeason#Fresh#Local#InSeason#Fruit#Vegetables’
Stay Unflappable! 😀😎 Flahavans Irish Oaty Flapjacks
flahavans- The summer is here, so let the chaos begin, training, matches, summer camps, beach trips – To help with the chaos we want to help you #StayUnflappable this summer, with our Oaty Flapjacks. They provide the oaty energy to handle anything! Whose car is this packed most weekends?#FlahavansOatsEdited · 19h
A quiet walk in the Wicklow Hills and the view of Lough Tay.
No stress 😌 here. warm.dry and happy in the green grass
Ginger & Lime Cheesecake with Irish Strawberry Compote @simplybetterds @nevenmaguire #macnean_house_restaurant
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simplybetterds- 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.
