Neven Maguire making fresh ravioli with Stella Venturi of Pasta Fresca, Sligo “Neven’s Coastal Food Trails” @bordbia on RTE One
This delicate apple pudding is flavoured with wintery notes of cinnamon and ginger. @RTEToday @BallyknockenHC
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This delicate apple pudding is flavoured with wintery notes of cinnamon and ginger.
This chicken recipe calls for more natural sources of sugar, including honey and molasses, and no added salt. With plenty of flavor in healthy ingredients, garlic is also good for your heart, @ClevelandClinic #heartaware
Instead of using pre-packaged barbecue sauce, which often contains high fructose corn syrup and tends to be very high in sodium, this recipe calls for more natural sources of sugar, including honey and molasses, and no added salt. With plenty of flavor in healthy ingredients, garlic is also good for your heart, while cayenne pepper and ginger provide anti-inflammatory protection.
Ingredients
- 5 tablespoons (3 ounces) tomato paste
- 1 teaspoon ketchup
- 2 teaspoons honey
- 1 teaspoon molasses
- 1 teaspoon Worcestershire sauce
- 4 teaspoons white vinegar
- 3/4 teaspoon cayenne pepper
- 1/8 teaspoon black pepper
- 1/4 teaspoon onion powder
- 2 cloves garlic, minced
- 1/8 teaspoon ginger, grated
- 1 1/2 pounds chicken (breasts, drumsticks), skinless
Directions
- Combine all ingredients except chicken in a saucepan.
- Simmer for 15 minutes.
- Wash chicken and pat dry. Place on large platter and brush with half of sauce mixture.
- Cover with plastic wrap and marinate in refrigerator for 1 hour.
- Place chicken on a baking sheet lined with aluminum foil and broil for 10 minutes on each side to seal in juices.
- Turn oven to 350 F and add remaining sauce to chicken. Cover chicken with aluminum foil and continue baking for 30 minutes.
Nutrition information (per serving)
Makes 6 servings
Serving size = one piece
Calories: 176
Fat: 4 g
Saturated fat: <1 g
Sodium: 199 mg
Protein: 27 g
Carbohydrate: 7 g
Sugars: 4 g
Dietary fiber: 1 g
— Keep the Beat: Heart Healthy Recipes from the National Heart, Lung, and Blood Institute (2003).
Odlums Red Velvet Cupcakes & Cream Cheese Topping
What you need:
- 200g/7oz Odlums Cream Plain Flour
- 125g/4oz Butter (room temperature)
- 150g/5oz Granulated Sugar
- 1 Egg
- 2½ tablespoons Cocoa Powder, sieved
- ½ teaspoon Goodall’s Vanilla Extract
- 25ml/1 bottle Goodall’s Red Colouring
- 150ml/¼pt Buttermilk
- Pinch of Salt
- ½ teaspoon Odlums Bread Soda, sieved
- 1½ teaspoons White Vinegar
Topping
- 125g/4oz Butter (room temperature)
- 100g Cream Cheese
- 325g/11oz Icing Sugar (sieved)
- 1 teaspoon Goodall’s Vanilla Extract
How to:
- Preheat oven to 180°C/350°F/Gas 4. Line a twelve cupcake tin with paper cases.
- Cream butter and sugar together until light and creamy. Add the egg and beat well.
- Next put the cocoa, vanilla and colouring into the mixture and mix well to combine.
- Reduce speed on beater and add half the buttermilk and flour, mix well. Repeat with remaining buttermilk and flour.
- Finally, add in the salt, bread soda and vinegar. Beat on high speed until completely smooth.
- Divide the batter evenly between the paper cases. Bake for approx 20 minutes until risen and firm to springy to the touch.
- Cool in tin for 10 minutes, then transfer to a wire tray to cool fully.
- When cold beat the topping ingredients together until smooth, then pipe or spread onto each cupcake and top with a red heart if liked
Focaccia Pan Pizza @KerrygoldUSA
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Give homemade goodness a try this week with this Focaccia Pan Pizza : https://ow.ly/7Roj50Qvx7a
INGREDIENTS
For the dough:
1 tablespoon granulated sugar
2 ¼ teaspoons dry active yeast1 cup warm water, 85 degrees F2 tablespoons olive oil3 cups unbleached all purpose flour2 ¼ teaspoons kosher saltFor the sauce:2 cups canned crushed tomatoes½ teaspoon kosher salt1 clove garlic, minced1 teaspoon dried oreganoToppings:3 cups Kerrygold
Dubliner® Cheese½ cup mozzarella, gratedTorn basil leavesBlack olivesRed onion, thinly slicedYellow bell pepper, thinly sliced1 teaspoon chili flakes, optional
Instructions
- In a large mixing bowl, combine the warm water, dry active yeast, and the granulated sugar. Use a whisk to mix, and begin dissolving the yeast. Scrape the sides of the bowl with a rubber spatula, and let the mixture rest at room temperature for 5 minutes to activate the yeast.
- Add the olive oil, all purpose flour, and kosher salt to the bowl. Use a wooden spoon, or a Danish dough whisk to mix until a shaggy dough forms, and there are no dry patches of flour. Scrape down the sides of the bowl, then cover the bowl with a clean kitchen towel, and let it rest for 10 minutes on the counter at room temperature.
- With clean, damp hands, reach into the bowl and gently lift one side of the dough up, stretching it as far as it will go without tearing. Fold the side of dough over the ball, and work your way around the dough, lifting up, stretching, and folding the dough back over itself. Cover the bowl with the kitchen towel, and let rest for another 15 minutes.
- Stretch and fold the dough once more, then cover the bowl with plastic wrap, and let the dough rise in a warm place at room temperature for about an hour, until doubled in size.
- Meanwhile make the pizza: in a small mixing bowl, combine the crushed tomatoes, kosher salt, minced garlic, and dried oregano. Stir to combine, and set aside.
- Preheat the oven to 450 degrees F. Drizzle 2 tablespoons of olive oil into a rectangular 9×13 inch baking pan, making sure to coat the sides of the pan.
- Pour the risen dough out into the prepared baking pan, lightly oil your hands, and use them to stretch the dough out into the corners of the pan until it covers the bottom of the pan. Cover the pan with a kitchen towel, and let the dough rest for another 40-45 minutes while the oven preheats.
- After the second rise, make sure the dough is evenly stretched to the corners of the baking pan. Spoon 1 ½ cups of the sauce over the top of the dough. Use your fingertips to dimple the sauce down into the dough. Don’t be afraid to get your hands a bit messy.
- Bake the pizza for 10-12 minutes. Remove the pizza from the oven, and spoon on the remaining ½ cup of sauce, and layer on all of the toppings. Bake for another 12-15 minutes until the cheese is bubbling.
- Use a spatula to remove the pizza from the pan. Top the pan pizza with torn basil leaves, and serve immediately. Kitchen shears are useful for slicing up the pizza.
Sunday morning strawberry cereals @alpro #nutritious
alproVerified
It’s early morning, the birds are singing and the freshly risen sun glints off your spoon. You rub your eyes and out of the blur there’s this: a bowl of strawberry-flavoured homemade cereals.
Could your day start any better? 🌞
Auntie Maureen’s Plum Pudding by Neven Maguire @macneanhouse
Makes 2x 1.2 litre (2 pint) puddings
Nothing beats the flavour of homemade Christmas pudding, but it’s important to get good-quality fruit and it’s best made at least 1 month in advance.
I love plum pudding, hot or cold, with lashings of cream, but the spiked almond custard is even more special. I always look forward to it. A big thank you to Auntie Maureen for this recipe.
Ingredients
- 50g (2oz) plain flour
- 1/2 tsp ground mixed spice
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 225g (8oz) sultanas
- 175g (6oz) butter, melted, plus extra for greasing
- 175g (6oz) fresh white breadcrumbs
- 175g (6oz) light brown sugar
- 175g (6oz) raisins
- 50g (2oz) currants
- 50g (2oz) candied mixed peel
- 50g (2oz) blanched almonds, hopped
- 1/2 eating apple, peeled, cored and diced
- 1/2 small carrot, grated finely grated rind and juice of
- 1 lemon
- 2 eggs, lightly beaten
- 300ml (1/2 pint) stout
- fresh redcurrant sprigs, to decorate (optional)
- icing sugar, to decorate (optional)
- spiked almond custard, to serve
Method
- Sift together the flour, mixed spice, cloves and nutmeg. Add the sultanas, melted butter, breadcrumbs, sugar, raisins, currants, mixed peel, almonds, apple, carrot and the lemon rind and juice and mix until well combined. Gradually add the beaten eggs, stirring constantly, followed by the stout. Mix everything together thoroughly and cover with a clean tea towel, then leave in a cool place overnight.
- Use the fruit mixture to fill 2 x 1.2 litre (2 pint) greased pudding bowls. Cover with a double thickness of greaseproof paper and tin foil, then tie tightly under the rim with string. Store in a cool, dry place overnight.
- To cook, preheat the oven to 150°C (300°F/gas mark 2).
- Stand each pudding basin in a large cake tin three-quarters full of boiling water, then cook in the oven for 6–8 hours (or you can steam them for 6 hours in the usual way). Cool and re-cover with clean greaseproof paper. Again, store in a cool, dry place.
- On Christmas Day, re-cover with greaseproof paper and foil. Steam for 2–3 hours, until completely cooked through and tender. Decorate with the redcurrant sprigs and a light dusting of icing sugar, if liked.
- To serve, cut the plum pudding into slices and arrange on serving plates. Have a separate jug of the spiked almond custard so that everyone can help themselves.
Rachel Allen’s Baked Mushroom Risotto
Directions
In a heatproof bowl, combine the dried porcini mushrooms and boiling water. Soak for 20 minutes or until soft.
Preheat the oven to 180°C, 350°F, Gas 3. Place the chicken or vegetable stock, whichever you are using, in a saucepan over a medium-low heat and bring to just under a simmer.
Add the butter to a large saucepan or casserole dish with a lid, and place on a medium heat. Add the chopped onion and the chopped garlic and cook for 6-8 minutes until soft.
As the onion is cooking, drain the porcinis but reserve the soaking liquid. Roughly chop the porcinis and set aside, then strain the soaking liquid and add to the simmering stock. Season this liquid with salt and pepper.
Add the chopped porcinis to the onion and cook, stirring frequently, for 1-2 minutes. Next, stir in the risotto rice and cook for two minutes, stirring gently. Add in the white wine, stir and cook for 2-3 minutes until it has evaporated. Pour in the simmering stock, stir to combine, place a lid on top and put it into the oven. Cook for 10-12 minutes until just al dente.
Remove the risotto from the oven, add the grated Parmesan and cubes of butter, then use a wooden spoon to beat everything together. Stir in the marjoram or parsley, whichever you are using, lemon juice and mascarpone, if using.
Serve immediately with grated Parmesan on top.
Carrick on Shannon for lunch 😋
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- for Lunch today from 12.30pm to 3pm. Some fab local and national organic produce on the menu @croghan_organic_garden ballymore_organics @andarlfarm @burrensmokehouse and some of Patricks amazing 5 day fermented organic sourdough @cornrue_bakery Wild fish from @atlantis_seafoods
Walk in guests welcome or call us on 0719621733 or info@theoarsman.com
Stand Out in Stylish Winter Reds @dunnesstores #beacon
Dunnes Stores, Beacon. Dublin
Foodaware 
Serves 2-4.
You will need:
50g (2oz) dried porcini mushrooms
400ml (14fl oz) boiling water
800ml (1pt 9fl oz) good-quality chicken or vegetable stock
50g (2oz) butter
1 onion, finely chopped
3 garlic cloves, chopped
Salt and freshly ground black pepper
400g (14oz) risotto rice, such as carnaroli or arborio
200ml (7fl oz) white wine
8 tablespoons grated Parmesan, plus extra for serving
100g (3oz) butter, soft, cut into cubes
4 tablespoons marjoram or parsley, chopped
Good squeeze of lemon juice
2-3 tablespoons mascarpone (optional)