Tag: home cooking

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Dublin Bay Prawns with Lemon & Garlic

dublin_prawns-266x266

This is a quick and easy recipe, and allows the true flavours of the prawns to be enjoyed.

  • Ready Time : 13.5 min
  • Serves: 2

Ingredients

  • 2 lemons
  • 16 Dublin Bay Prawns – Shells removed
  • Splash olive oil
  • 2 cloves garlic – crushed
  • 50g Avonmore Butter

Directions

  1. Heat olive oil and butter in a frying pan until it begins to bubble.
  2. Add garlic and fry for 30 seconds over a medium heat.
  3. Add prawns and fry for 1 or 1 ½ minutes each side (depending on size).
  4. Squeeze half a lemon into the pan and mix into the cooking juices.
  5. Remove from pan and drizzle with cooking juices.

Serving Suggestions

Serve with salad leaves, lemon wedges and crusty bread.

Tip

Mix a little sweet chilli sauce with a few tablespoons of mayonnaise to create a delicious dipping sauce for prawns.

Courtesy of Bord Bia http://www.bordbia.ie

    
4.00 avg. rating (76% score) – 2 votes
http://cookwithavonmore.ie/recipe/dublin-bay-prawns-with-lemon-and-garlic/
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.@Anahaugh has delicious creamy risotto recipe

BBC Morning Live
@BBCMorningLive
·


Got any tips for cooking perfect rice? Tomorrow @Anahaugh
will be sharing a delicious risotto recipe and giving tips on how to get it creamy. Share your tips below or morninglive@bbc.co.uk #MorningLive
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Roast squash, chilli and coriander soup..@ndc.ie

 

Roast-Squash-Chilli-Coriander-Soup

Chef: Annie Bell.

Yields 6 Servings

This roast vegetable soup that is full of South American pizzazz would be nowhere without its finishing flourish of soured cream. As punchy as it is simple, there is no careful stirring or frying, instead the caramelisation takes place in the oven and the flavours concentrate in the process.

 

Ingredients checklist for soup
1.5–1.6kg butternut squash, skin and seeds discarded, and cut into chunks
2 large onions, peeled, halved and sliced
4 vine tomatoes, halved
1 medium–hot red chilli (5–7cm long)
4 tbsp extra virgin olive oil
sea salt
900 ml chicken or vegetable stock
Ingredients checklist to serve
2 tbsp soured cream
coarsely chopped coriander
pickled piri-piri or jalapeño peppers (optional)
Instructions

1.Preheat the oven to 200˚C fan/220˚C/gas mark 6. Arrange the squash, onions and
tomatoes in a couple of large roasting pans so that they fit in a crowded single layer, adding the chilli to one. Drizzle a couple of tablespoons of oil over each roasting pan and season with salt. Roast for 55 minutes, stirring halfway through.

2.Remove from the oven, and if any of the onion strands are particularly dark, discard these.

3.Scrape out the inside of the chilli, discarding the seeds if possible, and liquidise the vegetables with the stock in batches in a blender. Pass through a sieve into a saucepan.

4.Gently reheat and serve with a spoon of soured cream, some chopped coriander and pickled chilli if wished.

 

HIGH IN VIT A | SOURCE OF VIT C

Energy 248 Kcal | Fat 11.2g | Sat fat 3g | Carbs 28.2g | Sugar 17.3g | Protein 4.9g | Salt 0.8g

https://ndc.ie/recipe/roast-squash-chilli-and-coriander-soup/

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Girls Night In @bordbia


bordbia
Whether you’re ladies who lunch or planning a #GirlsNightIn – our chocolate pots are the ultimate in Galentines recipe inspiration! 💗

Using just 4 ingredients, these pots are easy to make and simply delicious:
125g plain chocolate
250ml cream
1 egg
Half teasp. vanilla essence

Method:
Break up the chocolate and place in the food processor.
Heat the cream to almost boiling. Add to the chocolate. Buzz until chocolate has melted and the mixture is smooth.
Add the egg and vanilla and buzz again until smooth.
Pour into individual dishes and chill for at least 24 hours.

Go nuts and add some (nutty) biscuits to go with.

Head to our #LinkInBio to find out how to make them in less than 15mins.
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Apple Parsnip Soup @KerrygoldUSA

Ingredients:
  • 4 ounces Kerrygold Unsalted Butter
  • 1 large shallot, minced
  • 1 leek (white part only), halved lengthwise, washed and dried, cut into ¼ inch pieces
  • 1 clove garlic, crushed
  • 1 large (¾-pound) Yukon Gold potato, peeled and cut into 1-inch pieces
  • 2 parsnips (about ½-pound), peeled and cut into 1-inch pieces
  • 2 Granny Smith apples, peeled, cored and chopped into 2-inch pieces
  • 5 cups vegetable broth
  • 2 cups apple juice
  • 1 cup whole milk
  • ½ cup flat leaf parsley
  • Kosher salt and freshly black pepper
Directions:

Place a large saucepan on the stove over a medium heat. Add the butter, and when melted, add shallots, leeks and garlic and using a wooden spoon to occasionally stir. Cook until leeks are tender, about 7 minutes.

Add the potato, parsnips and apples and cook until just potatoes are starting to soften, about 5 minutes.

Add the broth and apple juice; reduce stove temperature to a simmer. Cover the saucepan and cook until the vegetables are very soft, about 30 minutes.

Remove the saucepan from the heat, add the parsley and using a blender, or an immersion blender, thoroughly purée the mixture.

Return the saucepan to the stove over a medium-low heat and stir in the milk. Heat the soup, stirring occasionally, until the soup is heated through and boils. Taste and season with salt and pepper.

Tasted and perfected in the Sur La Table kitchen.

APPLE PARSNIP SOUP

 

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Terrine of Vanilla Ice cream with Meringue & Blackberry Sauce @BordBia

terrine-of-vanilla-ice-cream-with-merringue-and-cranberry-sauce

This dessert is really timeless – meringue and ice cream have been part of country house cuisine for hundreds of years and it would not have been out of place at the finest tables in Ireland at any time since ice houses were introduced in the 17th century

Serves Makes two small terrines, each serving four.

Ingredients

  • 6 egg whites
  • 150g (6 oz) caster sugar
  • 150g (6 oz) icing sugar, sifted

Ice Cream

  • 500ml (scant pint) milk
  • 60g (2½ oz) granulated sugar
  • 1 vanilla bean
  • 6 egg yolks
  • 60g (2½ oz) caster sugar
  • Gelatine – 2g leaf (1 level teasp.) granulated -soaked in a little cold water

Marinated Blackberries

  • 450g (1 lb) blackberries
  • 250g (9 oz) sugar
  • 125ml (5 fl oz) water

To Cook

First make the meringues:

Preheat a very cool oven, Gas Mark ½, 125°C (250°F). Butter and flour a large baking sheet. Whisk the egg whites until stiff, add the caster sugar slowly, whisking until completely dissolved, then lightly fold in the icing sugar. Pipe the mixture into small circular shapes and bake in the low oven for about 1½ hours to dry out without colouring. Cool and store in an airtight container.

Next make ice cream:

Heat the milk with the granulated sugar and split vanilla pod (scrape seeds into the milk). When just boiling, remove from the heat, cover and leave 10 minutes to infuse. Meanwhile beat the egg yolks with the caster sugar until the sugar has completely dissolved and the mixture is creamy. Bring the milk infusion back to the boil, add to the yolk mixture, keep whisking and return to the rinsed saucepan. Cook over medium heat, whisking all the time, to thicken a little – be very careful not to overcook – then strain through a very fine sieve. Whisk softened gelatine into the mixture and allow to cool, whisking occasionally. When cold, churn the mixture in an ice cream maker until thick.

To marinate the blackberries:

Sort through the blackberries, removing any stems; wash and drain. Put sugar and water into a pan and heat to dissolve, then bring up to the boil. Allow to cool, then add the blackberries.

To assemble the terrine:

Line two small loaf tins, 18cm x 6.5cm (7″ x 2½”) with overlapping clingfilm. Break up the meringues and fill the bottom of each tin, add ice cream, then some of the marinated blackberries. Cover with another layer of ice cream, close with overlapping clingfilm and freeze.

Serving Suggestions

Liquidise the marinated blackberries and strain to make a sauce. Pour a little onto large dinner plates, slice the ice cream terrine and lay on top of the blackberry sauce.

http://www.bordbia.ie/consumer/recipes/fruit/pages/terrineoficecream.aspx

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Pecan and Salted Caramel Butter Cookies

cookie-fb-266x266

Recipe by Sharon Hearne-Smith

  • Ready Time : 20 min
  • Serves: 24

Ingredients

  • 225g Avonmore Unsalted Butter, softened
  • 200g icing sugar
  • 300g plain flour
  • 125g cornflour
  • 100g pecans, finely chopped
  • 1tsp ground cinnamon
  • 2tbsp whole milk
  • 150g Avonmore Salted Butter, softened
  • 200g icing sugar
  • 100g caramel (from a can or jar)
  • 1/4 tsp roughlycrushed sea salt flakes
  • 1tsp vanilla extract

Directions

The melt in the mouth, buttery cookies can be enjoyed as they are. However, when combined with the sweet but salty caramel buttercream filling, there will be no going back for you!

Enjoy these as an afternoon treat with a tea or coffee, include them on a party table or make for a school bake sale

First, to make the cookie dough, beat the butter and icing sugar with an electric mixer until smooth and fluffy. Add the flour, cornflour, pecans, cinnamon and milk and beat until well blended to give a smooth dough.

Divide the dough in half and roll each piece into a 25cm sausage shape. Wrap each one in a piece of parchment paper, twisting the ends to secure. Refrigerate for at least 1 hour until firm. This can be made up to a few days in advance or longer if frozen.

Meanwhile make the salted caramel filling. Beat the butter and sugar in an electric mixer or processor until smooth. Add the caramel, salt and vanilla and beat until well combined. Spoon into a piping bag which has been snipped to a 1-2cm opening and refrigerate until needed.

When ready to cook the cookies, preheat the oven to 160C (fan 140C), 325F, Gas Mark 3.  Line 2 large baking trays with parchment paper. Unroll the cookie logs, trim the ends and cut each one into 24 x 1cm wide slices, arranging them spaced apart on the tray as you go. Bake for 20 minutes until just firm to the touch and just beginning to catch colour.

Remove and leave to cool on a wire rack, arranging half of them underside up. Once cool, pipe about a tablespoon of the filling into the centre of each of the upturned cookies. Top each one with another cookie, pretty side up, pressing it down gently to allow the filling to ooze to the edge. If the filling is quite soft them pop them into the fridge for about 20-30 minutes until firm.

These will last for about 3 days in an airtight container in the fridge.

 

TIPS

Use walnuts, almonds or roasted hazelnuts instead of the pecans if preferred.

Try out different cookie flavours by replacing the cinnamon and pecans with dried cranberry and white chocolate chip or lemon zest and poppy seeds. In which case replace the caramel sauce in the filling with melted and cooled white chocolate or lemon curd respectively.

Make minature versions by simply rolling the dough into longer and thinner rolls.

If you only need 12 cookies at a time, then freeze one dough roll and make half of the filling with each bake.

    
0.00 avg. rating (0% score) – 0 votes

http://cookwithavonmore.ie/recipe/pecan-salted-caramel-butter-cookies/