Tag: home baking

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Chicken Pot Pie For Feeding the Whole Family @simplybetterds @nevenmaguire

This Chicken Pot Pie recipe from our @ simplybetterds brand ambassador Neven Maguire is perfect for feeding the whole family. Find the full recipe below and shop the ingredients online and in store.

Chicken Pot Pie
Ingredients (Serves 4)
3 Simply Better Irish Corn Fed Chicken Breast Fillets, cut into cubes
1 Pack Simply Better Dry Cured Unsmoked Irish Bacon Lardons
1 Tub Simply Better Irish Made Poultry Gravy
2 Tbsp Simply Better Italian Pesto alla Genovese with PDO Genovese Basil
1 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
1 Block of Simply Better Ready to Roll All Butter Puff Pastry, thawed
250ml Simply Better Single Source Irish Jersey Cream
50g Butter
2 Carrots, diced
2 Celery Sticks, diced
1 Large Onion, diced
2 Cloves Garlic, crushed
100g Frozen Peas
1 Tbsp Fresh Thyme Leaves
Egg Wash (1 Egg and 2 Tbsp Milk beaten together)
Sea Salt & Freshly Ground Black Pepper

Method
1. Preheat the oven to 200°C (400°F/Gas Mark 6).
2. Heat the rapeseed oil and butter in a large non-stick frying pan over a medium heat. Add the diced onion, garlic, carrots, celery and sauté for 2-3 minutes until softened. Add the bacon lardons to the pan along with the thyme leaves and mix well.
3. Add in the cubed chicken and season generously with salt and pepper. Cook the chicken for 3-4 minutes until lightly browned on all sides.
4. Pour in the poultry gravy, basil pesto and cream to the pan and stir well to combine then add the frozen peas. Transfer the chicken and vegetable mix to an ovenproof dish and allow to cool for about 25-30 minutes.
5. Roll out the pastry to fit the size of the dish. Place the pastry on top of the dish and brush with the egg wash. Bake in the oven for 25-30 minutes until the pastry has puffed up and become golden brown.

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Mary Burns’s Butterific Irish Scones

kgold mary burns scones apr 16

Ingredients:

  • 1 3/4 cups (about 8 ounces) all-purpose flour
  • 1/4 cup sugar, plus additional for sprinkling over tops
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons (2 ounces) cold Kerrygold™ Pure Irish Butter,
  • cut into pieces
  • 1/3 cup raisins
  • 1/2 cup whole milk
  • 1 large egg, plus additional beaten egg for brushing over tops

Directions:

  1. Preheat oven to 425° F
  2. Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl
  3. Using fingertips or pastry blender, rub or cut butter into flour mixture to form coarse crumbs
  4. Add raisins
  5. Whisk together milk and 1 egg
  6. Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed
  7. Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces
  8. of dough. (Do not over-knead)
  9. Pat dough to 1 1/2-inch thickness.
  10. Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out
  11. about 6 rounds.
  12. Place rounds on lightly-buttered baking sheet. Brush
  13. tops with additional beaten egg; sprinkle with additional sugar.
  14. Bake until golden brown and delicious, about 14 to 17 minutes, rotating pan
  15. halfway through baking for more even browning
  16. Serve warm with Kerrygold™ Irish Butter and jam

Makes about 6 servings (depending on hunger level and capacity for
sharing)
Note: These scones are more muffin-like in texture; dough will be moist
and wet, which ensures a tender texture.

http://kerrygoldusa.com/recipes/kerrygold-irish-scones

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Delicious Breakfast Yoghurt Scones @GlenilenFarm. Simple and easy to bake!

Breakfast Yoghurt Scones

These yoghurt scones are the perfect kickstart to your day or lovely as a lunchtime treat. We love to serve them topped with a spoon of jam and a dollop of Glenilen yoghurt.

Ingredients

Dough

  • 125 g Glenilen Natural Yoghurt
  • 200 g plain flour
  • 1 tsp bicarbonate of soda
  • 20 g wheat bran
  • 30 g honey
  • 25 g butter
  • 110 g dried fruit
  • 70 ml buttermilk
  • 1 egg, egg wash

Method 

  • Preheat your oven to 200C/180C fan.
  • Line a tray with parchment paper & set aside.
  • Into a mixing bowl, sieve in the flour and soda.
  • To this add the bran and mix.
  • Add the cubed butter and with clean hands, rub together to blend.
  • At this stage, add the Glenilen Natural Yoghurt, honey and buttermilk.
  • Mix to form a soft scone dough.
  • Roll on a lightly floured surface to a thickness of 2″.
  • Using a 3″ round cutter, cut out 7 scones.
  • Place on the lined tray and egg wash.
  • Bake in the preheated oven for 20 minutes.
  • Remove and allow to cool before serving.
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Rachel Allen – January 12-Week Cookery Course. @ballymaloecookeryschool

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Ballymaloe Cookery School

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  • ballymaloecookeryschool's profile pictureballymaloecookeryschool
  • An action-packed first day of the January 12-Week Cookery Course. 🌅🍞

    Our 66 students from 15 nationalities 🌍 started bright and early at 6am in the #BallymaloeBreadShed.

    After the welcome breakfast, they got stuck into transplanting Little Gem salad plants 🥬, meeting the pigs 🐖, cows 🐄, and chickens 🐓, and touring the farm with Darina Allen. 🚜

    After lunch with Rachel Allen🍴, they finished the day with Rory O’Connell, learning what they’ll be cooking tomorrow morning.👩‍🍳👨‍🍳Edited · 10h