Tag: home cooking

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Crispy Whiting with Dill Mayonnaise @BordBia

crispy-whiting-with-dill-mayonnaise2

 Of course this recipe could also be made into goujons (long pieces about the size of your finger), which are always a winner with children. Then simply cook for 1-2 minutes on each side.

Serves 4

Ingredients

  • 4 x175g skinless and boneless whiting fillets
  • 2 eggs
  • salt and pepper
  • 200g fresh white breadcrumbs
  • 25g plain flour
  • 1 tablesp. olive oil
  • 25g butter
  • 4 tablesp. Mayonnaise
  • 1 teasp. chopped fresh dill

To Cook

Heat a large frying pan. Season the flour on a plate. Lightly beat the eggs in a shallow dish with a pinch of salt and put the breadcrumbs in a separate shallow dish. Lightly dust the whiting fillets in the seasoned flour and then dip in the beaten egg, shaking off any excess. Coat in the breadcrumbs.

Add the olive oil and butter to the frying pan and cook the coated whiting fillets for 2-3 minutes on each side until crisp and golden brown. The exact time will depend on the thickness of the fillets.

Meanwhile, mix the mayonnaise with the dill and season to taste. Arrange the crispy whiting on warmed plates with the dill mayonnaise and some garden peas to serve.

Serving Suggestions

Garden peas

Tips

Small dipping bowls of soured cream or crème fraiche topped with a little sweet chilli sauce or even a simple tomato salsa would also be an excellent accompaniment for the crispy whiting.Other fish you could use: Hake or haddock fillets

http://www.bordbia.ie/consumer/recipes/fish/pages/crispywhitingdillmayonnaise.aspx

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Baked Risotto with Roasted Asparagus@KerrygoldUSA

risotto with asparagus

Risotto. Creamy rice, a splash of wine, a big dollop of butter, and cheese, glorious cheese. What’s not to love about a dish like that? The infernal stirring, that’s what. It’s such a good, restorative, comforting dish, but really, who has the patience? Sure, it can be meditative, standing and stirring with Buddha-like calm as the wine cooks down, and ladle after ladle of broth plumps the rice. But, truly, can you give a handful of rice 30 minutes of unblinking attention while all manner of homework mayhem ignites in the other room? Here’s one way to eliminate the long stand, stir and stare: enlist your oven. Contrary to the stiff-necked (and armed) belief of cranky purists, you can bake a perfectly fine risotto. While it’s not completely stir-less, this method will cut your stove-top workout down to a couple dozen reps. And while the rice, onions and broth happily bake, you’ll have plenty of time and focus to roast asparagus with one hand, and put out homework fires with the other. And honestly, if you slipped a bit to one of those stiff-necked purists I’d bet you good money they’d never know.

Ingredients:

  • 2 tablespoons Kerrygold Unsalted Butter
  • 1 tablespoon olive oil
  • 1 cup minced onion
  • 2 teaspoons very finely minced garlic
  • Salt, freshly ground pepper
  • 1 1/2 cups Arborio rice (or Cal-Rose short grain rice, if Arborio is not available)
  • 1/2 cup white wine
  • 4 1/2 cups chicken broth, kept at a simmer
  • 1 1/2 lbs asparagus, tough ends removed and discarded; stalks cut diagonally in 2-inch pieces
  • 3/4 cup grated Dubliner cheese
  • 3 tablespoons cold Kerrygold Unsalted Butter, cut into small pieces

Directions:

Preheat oven to 400 degrees F

In 3.5 quart wide Dutch oven or any wide, heavy pan with lid, melt the butter over medium heat

Sauté onion until translucent and tender

Add rice, stirring occasionally, until rice is slightly toasted, about 2-4 minutes

Add garlic and salt (to taste), stirring until garlic is just fragrant, about a minute

Add the wine, and let cook for one minute

Stir in 3 cups of broth, turn up the heat to medium high, and bring to a simmer

Cover and place pot in oven.

Stir once halfway through cooking, after about 15 minutes

Cover pot again and continue to cook until the rice is tender and broth is absorbed, about 25-30 minutes

About 10 minutes before rice is done, coat asparagus pieces in the olive oil and spread on an aluminum-foil lined baking sheet

Sprinkle asparagus with salt

Place asparagus in oven (along with the rice) and roast until tender (about 7-10 mins)

Remove risotto from oven

Stir in remaining 1 1/2 cups warm broth, cheese, asparagus, butter pieces plus salt and freshly ground pepper to taste

Serve immediately with extra grated Dubliner Cheese, if desired.

http://kerrygoldusa.com/recipes/baked-risotto-with-roasted-asparagus