Tag: home cooking

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Avonmore Prawn Thai Green Curry

Prawn Thai Green Curry
Recipe cooking time 20 Minutes
Recipe cooking time 4 People
Ingredients
2 tbsp vegetable oil
2 tbsp green Thai curry paste
250ml Avonmore Cooking Cream
150ml coconut milk
200ml chicken stock
1 tbsp fish sauce
2 tsp brown sugar
2 tbsp lime juice
400g green beans, trimmed and halved
800g prawns, peeled and deveined
A small handful of fresh basil leaves
Directions
Heat the oil in a large frying pan over a medium-high heat. Stir in the curry paste and cook for one minute until fragrant.
 
Stir in the Avonmore Cooking Cream, coconut milk and stock until combined. Bring to a boil, then reduce the heat and simmer for five minutes.
 
Stir through the fish sauce, brown sugar and lime juice.
 
Add the green beans and prawns and cook for four minutes until the prawns are pink and beginning to curl.
 
Stir through the basil leaves until wilted and serve on a bed of steamed rice

To Serve:
Steamed rice
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Rachel’s Banana Butterscotch Pudding @kerrygoldusa

ban butterscotch pudding 15816

I absolutely adore this pudding from Bill’s book, Simply Bill. He made this when I appeared with him on Great Food Live, and as soon as I tasted it I was hooked. I have adapted the recipe slightly to fit the pie dish that I have. To make this for 12 people, double this recipe and cook in a 10-inch square gratin dish for 55 minutes.

Ingredients:

FOR THE PUDDING:

1 cup (4 oz) all-purpose flour

3 tbsp baking powder

1/2 cup (4 oz) superfine sugar

1 egg, beaten

1 banana, mashed

1 cup milk

1 tsp vanilla extract

6 tbsp (3/4 stick) Kerrygold Butter, melted

FOR THE TOPPING:

1/2 cup (4 oz) light brown sugar

2 tbsp corn syrup

2/3 cup boiling water

Softly whipped cream or vanilla ice cream

Directions:

TO SERVE:

Preheat the oven 350°F (180°C). Sift the flour and baking powder into a bowl. Add the sugar. Mix together the beaten egg, mashed banana, milk, vanilla extract and melted butter. Pour mixture into the dry ingredients and stir until combined. Pour this wet dough into a 9-inch pie dish and place the dish on a baking sheet.

To make the topping, put the brown sugar, corn syrup and boiling water in a saucepan. Bring to the boil and then drizzle over the pudding. Bake for 30–40 minutes, or until it feels slightly firm in the center. Serve with softly whipped cream or vanilla ice cream. If you’re not going to serve the pudding immediately, keep it somewhere warm until you are ready—it sits quite happily.

 http://kerrygoldusa.com/recipes/banana-butterscotch-pudding/
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Gluten Free Goats Cheese, Red Pepper & Pine Nut Pizza

odl goats ch pizza 21816

Ingredients

175g/6oz Odlums Gluten Free White Bread Mix
150ml/¼pt Water
1 Teaspoon Vegetable Oil

Filling

400g Tin Roma Chopped Tomatoes
125g/4oz Goats Cheese, crumbled
1 Red Pepper, diced
50g/2oz Shamrock Pine Nuts

Method

1. Preheat oven to 200°C/400°F/Gas 6. Grease a 25cms-28cms/ 9”-10” pizza tin.
2. Put the bread mix into a mixing bowl, add the water and oil and mix to a batter.
3. Transfer to the prepared tin and spread out evenly.
4. Bake for 10 mins in the preheated oven.
5. Remove from oven and spread over the chopped tomatoes, cheese and diced peppers.
6. Return to oven for a further 10 mins until cheese is melted.
7. Finally sprinkle Pine Nuts on top and return for 2-5 mins.
8. Serve hot with a green salad.

http://odlums.ie/recipes/catherines-weekly-recipe-gluten-free-goats-cheese-red-pepper-pine-nut-pizza/

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Colcannon Cakes with Poached Eggs and Hollandaise Sauce

colcannon-cakes-with-poached-eggs-and-hollandaise-sauce

This dish would also be delicious served with a slice of baked ham or bacon if you have any leftover. Alternatively, chop up the ham or bacon and add to the colcannon mixture before shaping into patties.

Serves 4

Ingredients

  • 450g potatoes, peeled
  • 40g butter
  • 3 scallions, finely chopped
  • A little salt and freshly ground black pepper
  • 50g Savoy cabbage, shredded
  • A little plain flour, for dusting
  • Olive oil, for frying
  • 1 tablesp. white wine vinegar
  • 4 large eggs

For the Hollandaise Sauce

  • 2 teasp. white wine or tarragon vinegar
  • 2 large egg yolks
  • 100g unsalted butter

To Cook

Cook the potatoes in a covered pan of boiling salted water for 15-20 minutes until tender.

Meanwhile, heat a knob of the butter and one tablespoon of water in a heavy-based pan with a lid, over a high heat. When the butter has melted and formed an emulsion, add the scallions and cabbage with a pinch of salt. Cover, shake vigorously and cook over a high heat for 1 minute. Shake the pan again and cook for another minute, then season with pepper.

Drain the potatoes and mash until smooth, then beat in the remaining butter. Fold in the cabbage mixture. Shape the mixture into four balls, dust with flour and press into neat patties.

Heat a thin film of olive oil in a heavy-based frying pan and add the patties, then cook for 3-4 minutes on each side until golden brown.

To make the poached eggs, bring a large pan of water to the boil. Add the vinegar and season with salt and keep at a very gentle simmer. Break the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper, trimming away any ragged edges.

To make the hollandaise sauce, place the vinegar and egg yolks in a food processor with a pinch of salt. Blend until just combined.

Gently heat the butter in a heavy-based pan until melted and just beginning to foam. Turn on the food processor and with the motor running at medium speed; pour in the melted butter in a thin, steady stream through the feeder tube. Continue to blitz for another 5 seconds and pour back into the pan but do not return to the heat. Allow the heat from the pan to finish thickening the sauce as you stir it gently for another minute before serving. Season to taste with salt.

Serving Suggestions

To serve, place a colcannon cake on each warmed plate and place a poached egg on top of each one. Spoon over the hollandaise sauce and add a grinding of black pepper.

Nutritional Analysis per Serving

Protein:   13g 

Carbohydrates:   23g 

Fat:    46g 

Iron:    2.5mg 

Energy:  555kcal 

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Flahavans Oaty Lemon Squares

fla oaty lemon squares tw mar 16

Ingredients

  • 150g butter
  • 200g plain flour
  • 200g brown sugar
  • Zest and juice of 2 lemons
  • 150g Flahavan’s Progress Oatlets
  • 400g (1 can) condensed milk

Instructions

  • 1. Beat the butter and sugar until light and fluffy in a mixer or food processor.
  • 2. Add the flour and oats and mix to form a dough; the texture will be crumbly.
  • 3. Line a 13” x 9” (32cm x 22cm) baking tray with parchment and firmly press out about 2/3 of the dough in the base of the tray.
  • 4. In a separate bowl combine the juice and zest of the lemons with the condensed milk.
  • 5. Spread the condensed milk and lemon mixture on top of the dough in the baking tray.
  • 6. Sprinkle the remaining dough over the top and press lightly.
  • 7. Bake in preheated oven at 180°C / 350°F / Gas mark 4 for 10 minutes. Lower the temperature to 150°C / 300°F / Gas mark 2 and bake for a further 20 minutes until golden in colour.
  • 8. Allow to cool and cut into small squares.

http://www.ilovecooking.ie/recipe/oaty-lemon-squares/