Tag: home cooking

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Neven’s Recipes – Red berry smoothie & MacNean special porridge – Marty in the Morning @rte lyricfm

Smoothie

I normally use frozen berries straight out of the freezer so that you don’t have to use any ice cubes, but it can be hard on the blades of your liquidiser. However, in light of recent health scares, you might want to follow the FSAI’s advice to boil imported frozen berries for 1 minute, or even better, freeze fresh berries when there is a glut of them in the summer or buy Irish berries. Smoothies can be made up to 2 hours in advance and kept in the fridge, then just given a good stir before serving them.

MAKES ABOUT 1.2 LITRES (2 PINTS)

  • 500g (1lb 2 oz) fResh or frozen berries, such as a mixture of strawberries, raspberries, redcurrants and tayberries
  • 2 bananas, peeled
  • 125g (4½oz) natural yogurt
  • 500ml (18fl oz) raspberry and cranberry juice
  • handful of ice cubes (optional)

1 Place the berries and bananas in a liquidiser with the yogurt and juice. Process for 1 minute, until smooth. Alternatively, you can put everything into a large measuring jug and blitz with a hand-held blender, moving it up and down until smooth.

2 Half-fill tall glasses with ice cubes, if using, and pour in the red berry smoothie to serve.

MACNEAN SPECIAL PORRIDGE WITH HONEY AND CREAM

This is one of our signature breakfast dishes. It’s amazing how many people going to bed at night tell me that they can’t wait to taste the porridge! On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.

Serves 4

  • 100g (4oz) porridge oats (organic if possible)
  • 300ml (1/2 pint) milk (plus a little extra if necessary)
  • 4 tbsp clear honey
  • 4 tbsp Irish Mist
  • 150ml (1/4 pint) cream

Place the porridge oats, milk and 150ml (1/4 pint) water in a heavy-based pan. Bring to the boil, then reduce the heat and simmer for 8–10 minutes, until the mixture has slightly thickened, stirring all the time. It’s important that the porridge has a nice soft dropping consistency, so add a little more milk if you think it needs it.

To serve, spoon the porridge into warmed bowls. Drizzle each one with some honey and Irish Mist and serve with plenty of cream poured on top.

COOK AHEAD

One of the last things we do at night in the restaurant is steep the porridge oats in the milk and water in the fridge, as leaving them overnight makes them lovely and soft so that they cook much quicker. They can also be made the night before and reheated gently in a pan on the hob.

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Darina Allen: One-Dish Roast Chicken Supper with Thyme and Rosemary @ballymaloecookeryschool

One-Dish Roast Chicken Supper with Thyme and Rosemary

Another lip-smackingly delicious dish that family and friends love me to cook for them. A whole roasting tray of crispy chicken, bacon and potatoes, perfumed with rosemary and thyme leaves.

Ingredients:
2 tbsp extra virgin olive oil, plus extra for drizzling
500g streaky bacon lardons
2kg free-range, organic chicken thighs (drumsticks and wings can also be included)
2-3 tbsp thyme leaves
1-2 tbsp chopped rosemary
1.1kg (about 10 large) potatoes
250g onions, sliced
60-110ml hot chicken stock
Flaky sea salt and freshly ground black pepper

To serve:
Green salad/Tomato fondue/Piperonata

You will need:
1 roasting tin
37 x 31cm or 2 small tins – 30 x 20cm

Method:
1 Preheat the oven to 230°C/Gas Mark 8.

2 Heat the olive oil in a roasting tin, add the bacon and toss over a high heat until it is beginning to colour. Remove to a plate with a perforated spoon.

3 Season the chicken generously with salt and pepper.

4 Put into a large bowl and scatter with most of the thyme leaves and chopped rosemary, reserving some for the potatoes. (I sometimes add a sprinkling of chilli flakes or smoked paprika – it gets a brilliant reaction).

5 Toss well.

6 Peel the potatoes and cut into 1cm thick chips. Dry and season well with salt, pepper and the reserved herbs. Add to the bowl with chicken.

7 Drizzle with the bacon fat and olive oil from the pan and toss once again.

8 Scatter the onions and bacon over the base of the roasting tin(s). Arrange the chicken and potatoes haphazardly on top, making sure that the potatoes are popping up. Drizzle with a little more olive oil.

9 Roast for 45 minutes–1 hour or until the chicken is cooked through (the juices should be running clear if pricked with a knife) and the chips are crispy at the edges. (Organic chicken pieces are larger, so cooking time can be up to 1¼ hours.)

10 Add the chicken stock at the end if the dish needs a little more juice.

11 Serve from the tin, family style, with a good green salad and vegetables of your choice, such as tomato fondue or piperonata if you wish.

See more online:
https://www.irishexaminer.com/food-columnists/arid-41796485.html

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Simply Better Authentic Greek Yogurt 450g only €2.50  😀 @dunnesstores #fitnessaware

.

Sale Information

Description

Natural Greek Strained Cows Milk Yogurt 10% Fat with Live Cultures

Nutritional Claims
Source of Protein
Source of Calcium

Features
10% Fat
An unsweetened Strained Yogurt
Source of Protein
Source of Calcium
Free From Artificial Colours Flavours and Preservatives
Suitable for Vegetarians

Lifestyle
Suitable for Vegetarians

Pack Size
450g ℮

Usage Other Text
Number of Servings Per Pack: 3 Approx.

Usage Count
Number of uses – Servings – 3


Ingredients
Skimmed Greek Milk
Cream (Milk) (13%)
Live Yogurt Cultures [Lactobacillus Bulgaricus, Streptococcus Thermophilus]

Allergy Advice
For allergens, see ingredients in bold.


Storage Type
Chilled

Storage and Usage Statements
Keep Refrigerated

Storage
– Keep refrigerated 0°C to + 4°C.
– Once opened, consume within 3 days of opening and by ‘use by’ date.
– For ‘use by’ date, see lid.

Storage Conditions
Min Temp °C 0
Max Temp °C 4

Country
Country of Origin – Greece
Packed In – Greece