Mexican Chicken Salad with Clonakilty Avocado Yogurt Dressing by @eunice_power_ brought to you by @irishyogurts
Recipe, Method & Chef’s Top Tip below 👇 For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
Loaded with juicy roast chicken, crunchy lettuce, smoky sweet corn and a creamy avocado yogurt dressing, this colourful salad is perfect for sunny days, easy entertaining or meal prep 🌞 Swipe to see all the delicious textures!
Ingredients (Serves 6) 🥗
Salad • 1 small roast chicken, pulled apart • 1 cos lettuce, sliced • 1 red onion, thinly sliced • Juice of 1 lime • 1 x 400g tin black beans, drained and rinsed • 1 x 200g tin sweet corn, drained • 150g cherry tomatoes, halved • Handful crushed tortilla chips
Clonakilty Avocado Yogurt Dressing 🥑 • 1 ripe avocado • 170g Clonakilty Greek Style Yogurt • Juice of 1 lime • Small handful fresh coriander • 1 tbsp diced pickled jalapeños • Pinch of salt • Drizzle of sweet chilli sauce • 1–2 tbsp water, if needed
Method 👩🍳
Place the sliced onion in a bowl with the lime juice and a pinch of salt. Leave for 10 minutes. Blend the avocado, yogurt, lime juice, coriander, jalapeños and salt until smooth. Add water if needed and season with sweet chilli sauce. Heat a little oil in a frying pan. Add the sweet corn and cook for 4–5 minutes until lightly golden. Season with salt. Combine the lettuce, chicken, black beans, sweet corn, tomatoes and pickled onion in a large bowl. Spoon over the dressing, toss gently and finish with crushed tortilla chips 🌮
Chef’s Top Tip ✨ For extra flavour, char the chicken lightly in a hot pan before adding it to the salad for a smoky finish.
Save this recipe for your next BBQ, picnic or easy midweek dinner ☀️
This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.
Ingredients:
2 2/3 cups (1lb) plain flour, extra for dusting
1 tsp salt
1 tsp bicarbonate of soda
1 tsp caster sugar
2 tbsp (1oz) Kerrygold Salted Butter, chilled and diced
1 cup (8fl oz) buttermilk
1 large egg, beaten
Kerrygold butter curls and strawberry jam, to serve
Directions:
Preheat the oven to 425°F (220°C), Gas mark 7. Sift the flour into a bowl with the salt and bicarbonate of soda. Stir in the sugar and then, using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
Make a well in the center and pour in the buttermilk and beaten egg. Using a tablespoon, gently and quickly stir the liquid into the flour. It should be soft but not sticky. Lightly flour the work surface. Turn the dough out onto it and pat into a circle about 1in (2.5cm) thick. Cut into triangles with a sharp knife or stamp out 2in (5cm) rounds with a cutter.
Arrange the scones on a non-stick baking sheet and bake for 15 minutes until well risen and golden brown. Leave to cool for at least 10 minutes on a wire rack, then serve with the butter curls and jam.
Cheddar variety
Mix ¼ cup (1oz) (25g) of Kerrygold grated Aged Cheddar in with the buttermilk. Brush the finished scones with melted Kerrygold butter and sprinkle with another ¾ cup (3oz) (75g) grated Kerrygold Aged Cheddar before baking. Mix 1 teaspoon wholegrain mustard into 2 tbsp (1oz) (25g) of butter and use to spread on the split baked scones before topping with sliced cooked ham or tomatoes to serve.
Fruit variety
Add ½ cup (2oz) (50g) of sultanas or raisins or dried pitted cherries when stirring the sugar into the dry ingredients, then finish as described above.
Butternut squash risotto is a delightful and nutritious dish that combines the creamy texture of traditional risotto with the wholesome goodness of brown sushi rice and a medley of vibrant vegetables. Perfect for a cozy dinner or a special occasion, enjoy a hearty and healthy meal that will leave you feeling satisfied and nourished.
Servings: 6 Serving Size: ¾ cup
Nutritional Information Per Serving
171 calories
5 g total fat
3 g saturated fat
0 g transfat
0 g monounsaturated fat
13 mg cholesterol
362 mg sodium
24 g total carbohydrate
3 g dietary fiber
4 g total sugars
8 g protein
Ingredients
½ cup uncooked brown sushi rice
1 teaspoon olive oil
1 cup diced onion
4 cups low-sodium chicken stock
1 cup white wine
2 cups roasted butternut squash, chopped
1 cup chopped zucchini
½ cup frozen peas
5 chopped crimini mushrooms
1 tablespoon chopped sage
1 teaspoon chopped thyme
½ cup shredded Asiago cheese
1 tablespoon heavy cream
½ teaspoon kosher salt
½ teaspoon ground black pepper
Directions
Follow package directions to partially cook the rice for about 40 minutes. Drain excess water and set aside.
Preheat a medium sauté pan to medium-high heat and add olive oil.
Add the onions and sauté until soft.
Add the rice to the pan and sauté with the onions for about 2 minutes, stirring continuously.
Reserve 1/2 cup of stock. Then pour 1/2 cup of stock into sauté pan and let it absorb into the rice.
Stir in 1/2 cup of wine and let it absorb into the rice.
Continue adding stock and wine in 1/2-cup increments, cooking each time until the liquid is absorbed before adding more, about 30 to 45 minutes total.
Add the squash, zucchini, peas, mushrooms, sage and thyme to the pan, and cook until the vegetables are soft, about 3 to 5 minutes.
Add the last 1/2 cup of the stock. Once the stock is absorbed into the rice, add the cheese, cream, salt and pepper; stir well.
Dietitian’s tip:
Traditional risotto is made with uncooked white rice. Brown rice adds fiber and nutrients, but it takes a long time to make risotto this way. That’s why this recipe calls for partially cooking the rice.
These are perfect for Mother’s Day and amazing for kids lunchboxes or as healthy toddler snack AND they freeze really well.
For Mums on Mother’s Day, it is so lovely for your little one to bring you up one of these in bed, served with fresh cream and strawberry jam. Mine always included their little homemade card and flower from our garden. It’s so simple but to them and me, it meant everything 💛
All of the ingredients are from @dunnesstores and comment RECIPE and I’ll DM the ingredients straight to your inbox.
#Ad | Strawberry season is in full swing and this Irish Strawberry Baked Cheesecake from our @simplybetterds brand ambassador @Neven Maguire is the perfect way to use our delicious Simply Better Irish strawberries from @clarkesfreshfruit. Find the recipe below and shop the ingredients online or in your local @dunnesstores
Ingredients | Serves 6-8
FOR THE BASE 1 Pack Simply Better Normandy Butter Vanilla Sablé Biscuits 60g Simply Better Abernethy Sea Salted Butter, melted FOR THE CHEESECAKE FILLING 3 Tubs Simply Better Irish Original Cream Cheese 180g Simply Better Greek Yogurt (10% Fat) 200g Caster Sugar 3 Simply Better Irish Free Range Corn Fed Large Eggs 1 Tsp. Vanilla Extract
FOR THE TOPPING 1 Bag of Simply Better Frozen Irish Strawberries 1 Pack Simply Better Irish King Strawberries, sliced 3 Tbsp. Water 3 Tbsp. Sugar 1 Tbsp. Cornflour
Method 1. Preheat the oven to 180°C Fan. 2. Combine the frozen strawberries, water, sugar and cornflour in a saucepan and bring to the boil, reduce the heat then simmer for 5-10 minutes until the strawberries are soft, then hand blend and simmer again for a further 10 minutes until reduced and thickened. Allow to cool before you stir in the fresh strawberries. 3. Blitz the biscuits until you achieve fine breadcrumbs and mix through the melted butter. 4. Line a spring form tin with baking parchment so that it is coming up the sides. Tip the biscuit into the base and spread out with the back of a spoon. Bake in the preheated oven for 8 minutes. Remove and allow to cool. 5. Reduce the temperature of the oven to 160°C Fan. 6. Mix all of the cheesecake filling ingredients until well combined. Pour over the cooled base and bake for 45-50 minutes, it should have a slight wobble in the centre. Turn off the oven and allow it to sit for another 10-15 minutes before removing. Allow to cool then leave to chill in the fridge overnight. 7. Top with the strawberries before serving.1w
This cake can be served warm as a dessert or cold as a teatime treat. It’s delicious with custard, but it would also be good with crème fraîche, clotted cream, vanilla ice cream or whipped cream – the list is endless! If you don’t fancy the apple, try using rhubarb or blackberries, depending on the time of year.
Serves:4
Ingredients:
For the streusel:
4 tbsp plain flour
1oz (2 tbsp) Kerrygold butter, diced, extra to grease
2 tbsp light brown sugar
3 tbsp toasted skinned hazelnuts, finely chopped
For the cake:
5oz (10 tbsp) Kerrygold butter, at room temperature
Preheat the oven to 350°F. Butter a 23cm (9in) loose-bottomed cake tin and then line with a circle of buttered parchment paper. To make the streusel, place the flour in a small bowl and rub in the butter, then stir in the brown sugar and hazelnuts.
To make the cake, beat the butter and caster sugar together with a hand held electric mixer in a bowl until light and fluffy. Beat in the eggs, a little at a time, adding one tablespoon of the flour when you have added about half of the beaten eggs. This will stop it from curdling. Sift over the rest of the flour and the baking powder and cinnamon, then mix lightly. Add the apple, hazelnuts and milk and fold in until thoroughly combined.
Spoon the cake mixture into the prepared cake tin and spread level. Scatter the streusel in an even layer on top of the cake mixture and bake for 50 minutes to 1 hour until the sides of the cake have shrunk slightly away from the tin and the streusel topping is golden brown. To test if the cake is done, insert a fine metal skewer into the middle. If it comes out clean, the cake is ready. Remove the cake from the oven and leave to cool in the tin for 15 minutes set on a wire rack.
To serve, cut the apple and hazelnut streusel cake into slices and arrange on plates with the warm custard.
This 3-ingredient chocolate mousse looks fancy but is unbelievably easy 🍫✨ Rich, airy, indulgent and perfect when you need a last-minute dessert that still feels special. Swipe for that dreamy spoonful 😍
For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
Light-as-air chocolate mousse with deep cocoa flavour, paired with a bright fresh strawberry coulis for the ultimate sweet finish 🍓 Perfect for date night, dinner parties or an easy weekend treat.
Method 👩🍳 1. Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Leave to cool slightly. 2. In a separate bowl, whisk egg whites to soft peaks. Add the sugar and whisk again until stiff and glossy. 3. Gently fold the melted chocolate into the egg whites using a spatula, keeping as much air in the mixture as possible. 4. Spoon into serving glasses and chill for 1–2 hours until set. 5. For the coulis, blend the strawberries with sugar and lemon juice until smooth. 6. Spoon or drizzle the strawberry coulis over the mousse just before serving.
