Church of Ireland, Clooncumber, Co.Leitrim.
Boile Goats Cheese, Pistachio Crumbed Pâté with a Hazelnut Vinaigrette@macneanhouse
NEW STARTER New Goats Cheese Plate on tonight. Boile Goats Cheese, Pistachio Crumbed Pâté with a Hazelnut Vinaigrette #cheflife #goatscheese #spinach
Healthy Potato and Beetroot Salad
This is a delicious and fresh tasting salad.
Serves 2
Cooking time:
Preparation time:
Ingredients
- 150g New season potatoes (or 2cm cubed Roosters or baby potatoes)
- 3 cooked beetroots, cut into quarters
- 2 spring onions, chopped
- ½ bag watercress, large stalks removed
- 1 packet cress
For the dressing
- 1tbsp low fat crème fraiche
- 2tsp mayonnaise
- 1tsp grain mustard
- Juice of ½ lemon
- ½ tsp poppy seeds
To Cook
Cook the potatoes in salted boiling water until tender. Drain and leave to cool a little then slice into bite sized pieces.
Take a large mixing bowl and whisk together all the ingredients for the dressing. Whilst the potatoes are still warm toss them into the dressing along with the spring onions.
Roughly chop the watercress, fold into the salad with the beetroot but don’t mix too vigorously otherwise the salad will go pink. Just before serving sprinkle over the cress and serve.
For more delicious and healthy potato recipes visit www.potato.ie/recipes/
Enjoying #DevonDay in the best possible way. The full recipe for these lovely scones is over on our website
Lakeland FS @lakelandFS 1 hour ago
Enjoying #DevonDay in the best possible way 
. The full recipe for these lovely scones is over on our website https://www.pritchitts.com/recipes/homemade-scones-jam-cream …
Breakfast muffins with Irish butter..
Lakeland FS @lakelandFS Jul 27
From the green pastures of Ireland straight to your menu, our butter is made using the highest quality milk from our 2,400 Irish family farms. Discover the full range. http://www.pritchitts.com/products/butter
Catherine Fulvio’s Easy Tomato Sauce
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Food on RTÉVerified account @RTEfood 1 hour ago This simple kitchen essential recipe makes about 350ml. Ingredients
This simple kitchen essential recipe makes about 350ml.
- 2 tblsp extra virgin olive oil
- 2 garlic cloves
- 1 tsp tomato puree
- 400 g tin chopped tomatoes
- salt and freshly ground black pepper
- 1 tsp sugar
- 4 basil leaves
Method
- Heat the olive oil in a large pan.
- Add the garlic and cook for about 2 minutes on a low heat until soft.
- Add the tomato puree and cook for a further 1 minute.
- Add the tomatoes along with their juice and salt and pepper.
- Bring to the boil and reduce the heat and simmer for about 15 minutes or until the sauce has thickened.
- Adjust the salt, pepper and sugar as necessary.
- At the last minutes, shred the basil leaves and add to the sauce.
Catherine Fulvio’s Easy Tomato Sauce – http://ow.ly/O5Pz30fpxsM
Grilled Watermelon Pineapple Teriyaki Burger
Looking for a dish with a twist for tonight’s dinner? Our Grilled Watermelon Pineapple Teriyaki Burger is sweet, tasty and only takes about 15 minutes to prep and cook.
Ingredients
1 avocado
2 teaspoons lemon juice
Salt
1 teaspoon jerk seasoning
1 veggie burger patty
1 pineapple round
1 seedless watermelon round
Teriyaki sauce
Sesame seed bun
How you make it
For the avocado spread, mash the flesh of one avocado with lemon juice and salt. Cook the veggie burger patty according to package instructions; cut the pineapple and watermelon to the size of your patty. Season the pineapple with the Jerk seasoning and grill the watermelon on preheated grill until marks are etched onto the watermelon. Build your burger, bottom bun, avocado, burger patty, teriyaki sauce, pineapple, watermelon, top bun.
Best butter from the Emerald Isle. Look for the Shamrock!
When it comes to pure and creamy butter, look for the shamrock! We’re proud to be able to offer the best butter from the Emerald Isle for front and back of house https://www.pritchitts.com/sites/all/files/site/butter-is-better-infographic.pdf …
Lunchtime..
Ingredients
- 200g Tagliatelle or 150g Spaghetti
- 2 tablespoons Olive Oil
- 1/2 medium Red Onion, thinly sliced
- 1 Garlic Clove, crushed
- 1 Red Pepper sliced
- 50g Pitted Black Olives, quartered
- 10 Cherry Tomatoes, halved
- 75g Sundried Tomatoes, roughly chopped
Directions
1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
side.
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
tomatoes.
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.
Foodaware 