Tag: ingredients

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Mary Flahavan’s Baked Organic Salmon with Honey

Serves 4
Ingredients:
  • 640g Organic Fillet of Salmon
  • 100g Flahavan’s Organic Porridge Oats
  • 100g Organic Bread Crumbs
  • 100g Leeks
  • 50g Organic Herbs
  • 50g Organic Honey
  • 100ml Fish Stock
  • 100ml Creme Fraiche
  • 50g Cabbage
  • 2 Shallots
  • 1 Lemon
  • Salt and Pepper to taste
Method:
  1. Place organic salmon on a chopping board, cut a slit down the centre.
  2. Toast the Flahavan’s Organic Porridge Oats in a pan, add breadcrumbs, chop shallots and sweat off in a small amount of butter.
  3. Place fresh herbs, Flahavan’s Organic Porridge Oats, breadcrumbs and shallots in a blender and blend to result in a green rustic oat crumb mixture.
  4. Brush the salmon with honey and top with the organic oat crumb mixture.
  5. Place the organic salmon on a baking tray, bake in oven at 180 degrees Celsius for 20 minutes.
  6. Prepare the cabbage and leeks, blanch off in boiling water and refresh.
  7. To prepare the sauce, place the fish stock in a saucepan and reduce by half.
  8. Add honey, lemon juice and chopped herbs.
  9. To serve, place organic salmon on top of the cabbage and leeks, dress salmon with sauce and garnish.
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Michael Clifford’s Gourmet Lamb Stew

 

 This is adapted from a recipe from Cork chef Michael Clifford.

Serves 4-6

Ingredients

  • 1kg shoulder of lamb well trimmed and diced (keep the bones)
  • 2 carrots, chopped
  • 1 onion, chopped
  • 2 small white turnips, chopped
  • 4 potatoes, chopped
  • 2 sticks celery, chopped
  • 1 leek, finely sliced
  • Salt and black pepper
  • 50g approx. green cabbage, finely shredded125ml
  • 250ml cream
  • Dash of Worcester sauce
  • Chopped parsley

To Cook

Place the lamb in a large pot. Cover with cold water and bring to the boil.  Drain and rinse the lamb, place in a clean pot. Add the bones to the pot. cover with approx. 1 litre  water.  Add the vegetables, except the cabbage. Season.

Cover the pot and cook gently for approx. one hour, or until the meat is tender. Then remove the bones from the pot.

To finish the sauce, remove about 250ml of the liquid and vegetables from the pot. Process this with the cream and return to the pot with the finely shredded cabbage. Add the Worcester sauce. Simmer for 5-10 minutes, until the cabbage is heated through. Check the seasoning. Add the parsley and serve in deep plates.

 http://www.bordbia.ie/consumer/recipes/lamb/pages/cliffordslambstew.aspx
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Rachel’s warm winter green salad with Caesar dressing, smoked bacon and a poached egg #ballymaloe

 

The dressing recipe makes more than you will need, but it keeps in the fridge for a week, if covered.

For the dressing, you will need:

  • 100ml (3½fl oz) sunflower or vegetable oil
  • 25ml (1fl oz) extra-virgin olive oil
  • 1 x 25g (1oz) tin of anchovies, drained and rinsed
  • 1 egg yolk
  • 1 small clove of garlic, peeled and crushed
  • 1 tablespoon lemon juice
  • ½ teaspoon Dijon mustard
  • Pinch of salt
  • ½ tablespoon Worcestershire sauce
  • ½ teaspoon Tabasco sauce

For the salad, you will need:

  • 4 good-quality eggs
  • 1 tablespoon sunflower oil, for frying
  • 8 rashers of smoked streaky bacon, cut into 1cm (¼in) dice
  • 4 handfuls of mixed lettuce leaves, including rocket and winter greens, such as baby spinach, mustard greens or beetroot leaves
  • 50g (2oz) Parmesan cheese, grated, to serve
  • 1 tablespoon chives, chopped, to serve

First, make the dressing – you can do this either in a food processor or by hand. First, pour the sunflower or vegetable oil, whichever you’re using, and the extra-virgin olive oil into a jug.

If you’re making the dressing by hand, mash the anchovies with a fork, then put them in a bowl along with the egg yolk, the crushed garlic, the lemon juice, the Dijon mustard, the pinch of salt, the Worcestershire sauce and the Tabasco sauce. Whisk together.

As you’re whisking, add the oil mixture from the jug very slowly and gradually. The dressing will become creamy as the emulsion forms.

When all the oil mixture has been incorporated, whisk in 25ml (1fl oz) of water to make the dressing the consistency of double cream, then add some extra seasoning to taste.

If you’re making the dressing in a food processor, add the anchovies, the egg yolk, the crushed garlic, the lemon juice, the Dijon mustard, the pinch of salt, the Worcestershire sauce and the Tabasco sauce. Whizz together, then gradually add the oil mixture from the jug and the water, as previously described, pouring them in through the machine’s feed tube.

To poach the eggs, first put a saucepan of water on a high heat and bring it to the boil.

Meanwhile, pour the sunflower oil into a frying pan on a high heat, add the bacon and fry it for 3-5 minutes, or until it is golden brown and crispy. Drain it on kitchen paper and set aside.

While the bacon is frying, tear the mixture of lettuce and winter greens into large, bite-sized pieces and place a handful on a plate. Drizzle with 1-2 tablespoons of the dressing, then sprinkle with the crispy bacon pieces.

Once the egg-poaching water has come to the boil, turn the heat down to low. Crack each egg into the lightly simmering water and poach for 3-4 minutes, or until the white is set and the yolk is still a little soft.

Turn the heat off under the saucepan and carefully lift each egg out, one by one, allowing all water to drain from the egg. Arrange one egg in the centre of each plate of dressed salad leaves, sprinkle with grated Parmesan and chopped chives.

Serve immediately.

http://www.rachelallen.com/post/warm-winter-green-salad-caesar-dressing-smoked-bacon-and-poached-egg

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Traditional Brown Bread @CookWithAvonmore

Recipe cooking time 1 Hour Recipe cooking time 2 Loaf Tins

Ingredients

  • 640g Plain Flour
  • 340g Wholemeal Flour
  • 20g Oat Bran
  • 20g Wheat Bran
  • 1tsp Bread Soda
  • 1.5 tbsp Brown Sugar
  • 1tsp Salt
  • 870ml of Avonmore Buttermilk

Recipe cooking time 1 Hour Recipe cooking time 2 Loaf Tins

Method

  1. Preheat oven to 180ºC/ 350ºF/ Gas Mark 4.
  2. Using a large mixer with the spade attachments, mix all the dry ingredients together for 2-3 mins.
  3. Pour in the Avonmore Buttermilk and continue to mix for another 4 minutes until everything has mixed evenly throughout.
  4. Grease 2 standard loaf tins with butter or oil. Spoon the mix into both tins until approximately 3/4 full.
  5. Bake on the middle shelf of your oven for 1hr, then turn the bread out onto a wire rack and leave to cool. Enjoy!

Cook times and temperatures vary, you may need to adjust in accordance with the manufacturer’s guidelines.

https://www.avonmore.ie/recipes/traditional-brown-bread?

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Grilled Peaches with Cashel Blue Cheese @KerrygoldUSA

grilled-peaches-with-cashel-blue-cheese-thumbnail

Farmhouse Irish blue cheese made with grass-fed cow’s milk makes the perfect pairing for fresh grilled peaches. As an appetizer or a gourmet snack, they make for a sweet, creamy treat perfect for outdoor grilling. They can also be made on the stovetop using a grill pan for a year-round taste of Irish summer.

Prep:  5 minutes
Cook:  4 minutes
Serves:  4

Ingredients:
Directions:

Heat a gas or charcoal grill. Cut peaches in half and remove pits. With a melon baller, scoop out a little flesh to enlarge the cavity where the pit was removed. Brush peaches lightly with olive oil on both sides. Place peaches on grill, cut side down. Grill about 2 minutes or until grill marks form. Turn over and grill for 2 minutes more. Place peaches on a serving platter, cut side up. Fill holes where pit was removed with Kerrygold Cashel Blue Farmhouse Cheese and drizzle peaches with honey. Serve warm.

http://kerrygoldusa.com/recipes/grilled-peaches-with-cashel-blue-cheese/