Tag: home cooking

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Neven Maguire’s Brown Scones are full of roughage and great for breakfast

Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.

Ingredients

  • Rapeseed or sunflower oil, for greasing
  • 225g (8oz) self-raising flour, plus extra for dusting
  • 225g (8oz) coarse wholemeal flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 50g (2oz) wheat bran
  • 25g (1oz) butter, diced and at room temperature
  • 1 tsp light muscovado sugar
  • 300ml (½ pint) buttermilk, plus a little extra if necessary

Method

  1. Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
  2. Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
  3. Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
  4. On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
  5. Serve with butter or lightly whipped cream and strawberry jam.


By Neven Maguire

Celebrity Chef

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Neven Maguire: Home Chef

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Rory O’Connell’s Tuscan Apple, Lemon & Almond Cake






Food on RTÉ

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Crisp on top and full of plump, juicy apples, this Tuscan tart is simply delicious.

By Rory O’Connell

Celebrity Chef

I am never quite sure if I should be calling this a cake or a tart but in any event, it is delicious and quite easy to make.

Ingredients

I am never quite sure if I should be calling this a cake or a tart but in any event, it is delicious and quite easy to make.

The origins of the recipe are from Tuscany in Italy but I like to use highly perfumed Irish dessert apples when in season. Look out for some lesser known but very delicious Irish dessert apples such as Irish Peach and Ardcairn Russet. 
 
Serves 8 
 

  • 10g butter melted for greasing the parchment paper 
  • 4 dessert apples 
  • Finely grated zest of 2 lemons 
  • 1 teaspoon vanilla extract 
  • 250g caster sugar 
  • 2 eggs 
  • 150ml cream 
  • 110g butter melted and cooled 
  • 125g whole almonds, blanched, peeled and ground to a fine powder in a food processer or ground almonds 
  • 110g plain flour sieved 
  • 1 ½ teaspoons baking powder sieved 
  •  100g of apricot jam 
  • 1 tablespoon lemon juice, warmed and sieved 
  •  2 tablespoons of chopped sweet geranium leaves ( optional) 

Method

  1. Preheat the oven to 180c / 350 f / gas 4 
  2. Line a 28cm flan ring with a removable base with a disc of parchment paper. The paper should in one piece cover the base and sides of the tin and come up 1cm above the edge of the tin. Brush the paper with a little melted butter.
  3. Peel, core and quarter the apples and slice into c 3mm slices. Mix with the lemon zest. Whisk the vanilla, sugar, and eggs to a thick and light consistency similar to a batter. Whisk in the cream and cooled melted butter. Fold in the almonds, flour and baking powder. Add ¾ of the sliced apples, being careful not to break the apple slices.
  4. Pour the mixture into the prepared flan ring and gently smooth over the surface. Scatter the remaining apples over the surface and sprinkle with 1 dessertspoon of caster sugar.
  5. Place in the preheated oven and cook for 20 minutes. Reduce the temperature to 160c etc and cook for a further 40 minutes by which time the tart will feel gently set. It may be necessary to cover the tart during the cooking with a sheet of parchment paper if the tart is getting too dark.
  6. Remove from the oven and allow to cool slightly. While the tart is still warm, Paint the surfaced with the warm sieved apricot jam to achieve a glossy glaze and if using the chopped geranium, sprinkle on immediately after glazing the tart. 
  7.  Serve warm with softly whipped cream. 
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How to make pommes persillade (potatoes with parsley and garlic). #crispypotatoes

Photos by Jesse Szewczyk

Pommes persillade might sound fancy, but the homey side dish — a staple on bistro menus — is incredibly easy to make at home. Crispy potatoes with soft, tender centers are tossed in melted butter, minced garlic, and fresh parsley to create the ultimate side dish. It’s like the classic diner home fries you know and love, only elevated.

The trick to getting these potatoes super crispy is to boil them in salted water before pan-frying them. This does two things: It cooks the potatoes all the way through so they are perfectly tender, and it helps bring some of the potatoes’ gelatinized starches to the surface so the potatoes get nice and crispy. To do this, you’ll cover diced potatoes with cold water, bring to a boil, drain them, and let them dry on a sheet tray, where they’ll cool for at least 10 minutes to allow the excess water to evaporate. Then, fry them in a hot skillet to crisp them up.

Here, we’re garnishing the crispy spuds with shredded Parmesan cheese to amp up their savoriness, but you can leave it out and still end up with a delicious side dish. Serve them immediately to maintain their crispy texture and pair with your favorite protein for the ultimate weeknight dinner.

Pommes Persillade

Yield: Serves 6 to 8

Prep Time: 15 minutes

Cook Time: 25 minutes to 30 minutes

Ingredients

  • 4 medium russet potatoes (about 1 1/2 pounds total)
  • 1 tablespoon plus 3/4 teaspoon kosher salt, divided
  • 2 cloves garlic
  • 1/2 bunch fresh flat-leaf parsley
  • 1 ounce Parmesan cheese, finely shredded (about 1/2 cup)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil

Instructions

  1. Peel and cut 4 medium russet potatoes into 1-inch cubes. Place the potatoes in a large pot and add enough cold water to cover potatoes by 1 inch. Stir in 1 tablespoon of the kosher salt. Cover and bring to a boil over high heat. Uncover and reduce heat to low to maintain a gentle simmer. Cook until potatoes are easily pierced with a knife but not falling apart, 12 to 14 minutes. Meanwhile, line a baking sheet with paper towels.
  2. Drain the potatoes, then transfer onto a baking sheet and spread into a single layer. Pat the potatoes dry with more towels and let cool for 10 minutes. Meanwhile, mince 2 garlic cloves, coarsely chop the leaves from 1/2 bunch fresh parsley, and finely shred 1 ounce Parmesan cheese (about 1/2 cup). Microwave 4 tablespoons unsalted butter in a large microwave-safe bowl until melted, about 30 seconds. Add the garlic, parsley, 1/2 teaspoon black pepper, and the remaining 3/4 teaspoon kosher salt, and stir to combine. Set aside.
  3. Heat 2 tablespoons olive oil in a 10-inch cast iron or nonstick skillet over medium-high heat until shimmering. Working in batches if needed, add the potatoes and cook, stirring and flipping them often, until golden-brown and crisp on all sides, 10 to 12 minutes total. Transfer the potatoes into the bowl of garlic butter and toss to coat. Transfer into a serving bowl and garnish with the Parmesan.
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.@Annhaugh sees Veda Bread for the first time and tries her fist at boxing with Carl Frampton #BigIrishFoodTour #Belfast

belowtheradartv

and

haughser

Belfast

Liked by perichmo and others

  • belowtheradartv
  • Who better to show Anna around Belfast than @theframpton ?! 🥊

    Anna hit all the best spots on her trip North visiting Titanic, tasting Veda bread for the first time and getting her hands dirty making fifteens 🍒 with Brian from @coyles_home_bakery

    Catch up on @bbciplayer to see Anna throw and few punches and see Carl get put to work in the kitchen

    The full series of Anna Haugh’s Big Irish Food Tour is available to watch now!
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MacNean Organic Oats with Irish Mist and Honey @nevenmaguire

 
 


By Neven Maguire

Celebrity Chef

Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.

Ingredients

  • 100 g (4oz) porridge oats (organic if possible)
  • 300 ml (1/2 pint) whole-fat milk (plus extra if necessary)
  • 4 dsp clear honey
  • 4 dsp irish mist
  • 150 ml (1/4 pint) cream (optional)

Method

  • Simmer the porridge oats and milk together in a saucepan for 8-10 minutes, until the mixture is slightly thickened, stirring all the time. It is important that the porridge has a nice soft dropping consistency so add a little more milk if you think that it needs it.
  • To serve, spoon the porridge into warmed bowls. Drizzle each one with some honey and Irish mist and finally, serve with cream if you wish.