Tag: home cooking

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How to make brown sugar meringues @rachelallencooks

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rachelallencooks
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How to make Brown Sugar Meringues
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Makes 12 approximately
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4 egg whites, (approx 4.5oz)
100g (3.5oz/scant 1/2 cup) caster sugar, (keep two tablespoons of this aside)
100g (3 1/2oz/scant 1/2 cup) soft brown sugar
Set oven to 110°C/225°F/Mark 1/2.
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Line two baking trays with parchment paper.
Whisk the egg whites with both the sugars (except two tablespoons of caster) until stiffly whipped.
Fold in the remaining sugar.
Spoon or pipe mixture in rounds the size of a golf ball onto baking trays.
Bake for about two hours or until meringues are dry right through and can be easily removed from the paper.
Allow to cool.
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Watch full demo and lots more at: ballymaloecookeryschool.online
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#ballymaloecookeryschool #cookingisfun #learnatballymaloe #rachelallen #cook #food #organic #chef
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Neven Maguire’s Roast Potatoes

MacNean House and Restaurant
50m ·
⭐️🎄CHRISTMAS CAKE & AUNTIE MAUREEN’S CHRISTMAS PUDDING🎄⭐️
Its the time of year to get ahead for all your Christmas baking! Neven is sharing his Christmas Cake recipe & his Auntie Maureen’s Christmas Pudding. A tried & tested recipe over the years with fantastic feedback. The plum pudding is a regular appearance on our menu at MacNean House over the Christmas weeks & features in our Christmas Hamper this year!
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Avonmore Smoked Salmon Mousse with Cucumber Jelly & Lemon Froth by Kevin Dundon

avon-salmon-mousse-10217

Smoked Salmon Mousse with Cucumber Jelly & Lemon Froth By Kevin Dundon

Ingredients

  • 200g/8oz smoked salmon
  • 200g/8 fl oz fish Stock
  • 100g/4oz Avonmore Butter, softened
  • 200g/8 fl oz Avonmore Whipped Cream
  • 2 Gelatine Leaves
  • Salt
  • 1 tbsp pernod
  • 100g smoked salmon

For the Jelly:

  • 700g/1 ½ lb Cucumber to obtain 300ml/10fl oz Cucumber Juice
  • 10g/ ½ oz sugar
  • 1 tsp Gelatine Powder
  • 1 drop green colouring

Directions

1. To prepare the smoked salmon, place on a chopping board and remove the skin, then slice into 2 inch slices, and set aside.

2. Place the gelatine leave in 100mls cold water and allow to dissolve.

3. Pour the fish stock and pernod into a heavy based pan and bring to the boil, add the smoked salmon and reduce the heat allowing to simmer for 5 – 8 minutes to infuse. Using a hand blender blitz until a creamy consistency has been achieved, add the softened butter. Remove the gelatine from the water, and discard the water retaining the softened gelatine leaves.   Add  the gelatine to the smoke salmon  mixture whilst still warm and stir well to combine all the ingredients.    Pass the mixture through a fine sieve and allow to cool slightly.

4. Stir in the whipped cream and season to flavour.

5. Place the smoke salmon mixture into a piping bag and pipe into the small jars or ramekins.

6. Place the cucumber in a blender and remove the pulp onto a clean muslin cloth draped over a bowl.   Squeeze the pulp to extract the juice from the cucumber and pour the juice from the bowl into a small pan and bring to the boil.   Add the remaining ingredients and allow to boil for 2 – 3 minutes, set aside to cool.   When cooled pour a thin layer over the salmon mousse mixture.

    
4.00 avg. rating (78% score) – 6 votes
http://cookwithavonmore.ie/recipe/smoked-salmon-mousse-with-cucumber-jelly-lemon-froth-by-kevin-dundon
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Odlums Cranberry & Brie tarts for a real festive treat!

odlums cranberry brie tarts

Tasty & savoury, check out our Cranberry & Brie tarts for a real festive treat!

What you need:

Short crust Pastry

  • 225g/8oz Odlums Strong flour – Sieved
  • Good pinch of salt
  • 125g/4oz Butter or Margarine
  • 1 Pinch of Goodalls Rosemary (optional)
  • 2 – 3 Tbsp of cold water

Filling:

  • Jar of Cranberry Sauce
  • 200g Brie Cheese
  • Black pepper

How to:

  1. Preheat the oven to 200c/400F/Gas Mark 6. Lightly grease 2 x 12 shallow bun trays.
  2. Sieve the flour and salt into a large bowl, grate the butter and mix lightly with the tips of the fingers to combine. Add the rosemary (if using) and gradually add small amounts of cold water. Use a knife instead of a wooden spoon as the metal will be colder and will help bring your ingredients together better.
  3. Mix until the mixture forms a dough.
  4. Turn the dough out onto a lightly floured worktop and lightly knead it.
  5. Dust your rolling pin with a little flour and roll it out until the pastry becomes quite thin as this will rise during baking.
  6. Use a cookie/scone cutter and cut out rounds. Put the rounds into shallow cupcake/bun trays.
  7. Pierce the pastry with a fork before putting them into the oven to bake.
  8. Once you have done this pop the baking tray into the top shelve of the oven for no more than 15 minutes.
  9. After 15 minutes take out the baked pastry so you can fill them. Leave the oven on as these will need to go back in for a further 5 minutes
  10. In each round, place a small dollop of cranberry sauce, topped with a cube of Brie put them back in the oven for 5 minutes. Top shelf and at the same temperature as above.

 To Serve:

Sprinkle with some black pepper and garnish with a little greenery, like parsley or chopped chives. Serve with a side salad. You could also replace the Brie with some Goats cheese.

Cranberry and Brie Mini Tarts

 

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Roasted pears balsamic porridge with Boyne Valley Honey @flahavans

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flahavans

Give your porridge a foodie twist this Monday and ease yourself into the week with this delicious Honey Roasted Pears with Balsamic Porridge recipe – Tag us if you try it! #FlahavansOats #FlahavansRecipes

Serves 4|Takes 25 minutes

Ingredients:

160g Flahavan’s Progress Oatlets
1 litre Whole Milk
2 pears, slightly under-ripe
10g butter
2 tablespoons of balsamic vinegar
2 tablespoons of Boyne Valley Honey

Method:

Honey & Balsamic Pears Method:

Heat the oven to 200 degrees Celsius. Halve the pears but do not peel them. In a small oven proof pan, heat the butter and fry the pears cut side down for 4-5 minutes. Put the pan in the hot oven and roast for 15 minutes. Add the balsamic vinegar and roast for another 5 minutes. Remove the pears from the oven and drizzle over the honey. Allow to cool a little and serve with your porridge.

Porridge Method:

Stir 160g Flahavan’s Progress Oatlets into 1 litre of whole milk in a pan.
Bring to the boil on the hob and simmer for 5 minutes stirring continuously.
Pour creamy porridge into 4 serving bowls.

Serves 4|Takes 25 minutes

Ingredients:

160g Flahavan’s Progress Oatlets
1 litre Whole Milk
2 pears, slightly under-ripe
10g butter
2 tablespoons of balsamic vinegar
2 tablespoons of Boyne Valley Honey

Method:

Honey & Balsamic Pears Method:

Heat the oven to 200 degrees Celsius. Halve the pears but do not peel them. In a small oven proof pan, heat the butter and fry the pears cut side down for 4-5 minutes. Put the pan in the hot oven and roast for 15 minutes. Add the balsamic vinegar and roast for another 5 minutes. Remove the pears from the oven and drizzle over the honey. Allow to cool a little and serve with your porridge.



Porridge Method:

Stir 160g Flahavan’s Progress Oatlets into 1 litre of whole milk in a pan.
Bring to the boil on the hob and simmer for 5 minutes stirring continuously.
Pour creamy porridge