Tag: home cooking

Posted on

Avonmore Smoked Salmon Mousse 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
Posted on

Odlums · Give this Apple & Blackberry Flan a go at the weekend.

Apple-Blackberry-Tart-e1579092302244

Apple and Blackberry Flan

CategoryDesserts

Cook Time30 mins

What you need:

Pastry

  • 125g/4oz Odlums Cream Plain Flour
  • 50g/2oz Margarine
  • Few Tablespoons Cold Water

Filling

  • 1 Cooking Apple (peeled and sliced)
  • 50g/2oz Butter (melted and cooled)
  • 50g/2oz Shamrock Muscavado Light Brown Sugar
  • 1 Egg (beaten)
  • Good Pinch Cinnamon
  • 175g/6oz Blackberries

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a 20cms/8″ flan dish or loose bottomed tin.
  2. Make the pastry by putting the flour into a bowl, coarsely rub in the margarine then add sufficient water to mix to a soft dough. Lightly roll on some flour then roll out and use to line the prepared tin. Cover and leave in fridge while making up the filling.
  3. In a bowl mix together the melted butter, sugar, egg and cinnamon. Gently stir the blackberries into this.
  4. Remove pastry from fridge and arrange the apples on the base of the pastry, next gently spread over the blackberry mixture.
  5. Bake for about 30 minutes until nicely risen and a deep brown colour.
  6. Can be served hot or cold

Note:

Blueberries can replace the blackberries if liked!

https://www.odlums.ie/recipes/apple-and-blackberry-flan/?fbclid=IwAR2wiQYu5Wp1QuOciFAHVpy4Sbf0aPJw_0ZCKxaHwmPtiO9dmocdB5gZ-Nc

 

Posted on

GRILLED VEGETABLE SALAD @KerrygoldUSA

INGREDIENTSFor the Dressing:2 tablespoons Maple Syrup2 tablespoons balsamic vinaigrette1/3 cup Olive oil½ teaspoon crushed red pepperFor the Salad:2-4 tablespoons olive oil1 large bell pepper seeded and cut in quarters1 small red onion cut into chunks16 cherry tomatoes8 ounces whole mushrooms cut in half2 zucchinis cut in halfSalt and pepper6 cups mixed greens1 cup crumbled Kerrygold®

Skellig Cheese(about 3 ounces)

Instructions:

  1. To assemble the dressing, place all ingredients in a small mason jar and shake to combine. Set aside until ready to use.
  2. Preheat the grill to medium high heat. 
  3. Thread red onions, tomatoes, peppers and mushroom halves on individual skewers, brush with olive oil and season with salt and pepper. 
  4. Rub olive oil on zucchini halves and season with salt and pepper. 
  5. Grill vegetables until as charred as desired, turning once during cooking. Tomatoes will grill in about 2 minutes per side. Bell pepper, zucchini, & mushrooms will grill in 3-4 minutes per side. Onions will grill in 4-5 minutes per side.  
  6. Remove from grill when cooked and set aside until ready to make the salad. 
  7. Slice grilled vegetables into large chunks that are the same size. 
  8. Add the mixed greens to a large bowl and top with prepared vegetables. 
  9. Add desired amount of dressing and toss to coat. 
  10. Sprinkle with crumbled Kerrygold® Skellig Cheese and serve. 

Recipe by Garnish with Lemon.