Tag: ingredients

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Smoked Salmon with Boxty Pancakes and Soured Cream

Boxty is a traditional Irish pancake made with a mixture of mashed and grated raw potatoes.  Combined with smoked salmon it makes a great brunch or lunch dish.

Serves 4

Ingredients

  • 250g potatoes, peeled, cooked and mashed
  • 250g raw potatoes, peeled and grated
  • 100g plain flour
  • 125ml milk
  • Salt and freshly ground black pepper
  • 1-2 tablesp. olive oil
  • A knob of butter
  • 8 sliced of smoked salmon
  • 150ml soured cream

To Cook

Put both the mashed and grated potatoes in a bowl. Sprinkle over the flour and seasoning and mix until evenly combined. Add the milk, little by little, until you have a dropping consistency.

Heat a little oil in a non-stick frying pan over a medium heat. Add a knob of butter. When the butter begins to foam, spoon a tablespoon of the mixture into the frying pan. Cook for a couple of minutes on each side until golden brown. Depending on the size of the pan you can cook two or three at the same time.

Remove from the pan and keep warm while you finish cooking the pancakes. Serve with sliced smoked salmon and a spoon of soured cream.

 

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Odlums Blackberry & Walnut Teabread #homebaking

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Ingredients:

350g/12oz Odlums Cream Plain Flour
50g/2oz Margarine (room temperature)
150ml/¼ pt milk
2 Eggs
125g/4oz Sugar
2 Teaspoons Baking Powder
50g/2oz Shamrock Chopped Walnuts
Rind of Lemon
150g/5oz Blackberries

Method:

  1. Preheat oven to 190°F/375°F/Gas 5. Grease and base line a 900g/2lb Loaf tin.
  2. Put the margarine, milk, eggs and sugar into a bowl and beat well together.
  3. Stir in the flour, baking powder, walnuts and lemon rind. Finally fold in the blackberries.
  4. Transfer to prepared tin and smooth top.
  5. Bake for about 40 minutes until risen and firm to the touch. Gently insert a knife into the deepest part of the bread and it should come out clean.
  6. Turn onto a wire tray to cool.

Blackberry & Walnut Teabread

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A great big thank you to Marina Azevedo for shaping the sourdough @ballymaloecookkeryschool

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ballymaloecookeryschool
A great big thank you to Marina Azevedo @marinamorenah2o for coming to my rescue yesterday, and shaping all the sourdough. Thank you Lucy Stocks @lucy_makes_stock for getting up early this morning with Marina to bake it off in the #ballymaloebreadshed , ( I hope you had a beautiful sunrise,) sorry about the oven, then shaping, making, and feeding more sourdough, before rushing off to class. Thank you Marina and Lucy, for keeping the show on the road! #learnatballymaloe #12weekcertificatecourse #ballymaloecookeryschool
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Kerrygold Chocolate Hazelnut Eclairs

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Ingredients:

  • For the choux pastry:
  • ½ stick of Kerrygold Unsalted Butter
  • ½ cup of water
  • ¾ cup of plain flour, sifted
  • 3 large free range eggs
  • For the crème patisserie:
  • 6 large free range egg yolks
  • ⅔ cup of sugar
  • ⅓ cup of cornflour
  • 2 cups of milk
  • 1 vanilla pod
  • ½ stick of Kerrygold Unsalted Butter
  • For the chocolate glaze:
  • ⅔ cup of good quality dark chocolate
  • ¼ cup of cream
  • ½ stick of Kerrygold Unsalted Butter
  • ½ cup of roasted hazelnuts, roughly chopped

Directions:

  1. Preheat the oven to 425˚F and line two large baking sheets with parchment paper. Place the butter and water in a saucepan and bring to a steady boil until the butter is melted. Remove from the heat and add the flour, beating with a wooden spoon until a dough comes together. Place back over the heat and beat the dough in the saucepan for about 40 seconds. Remove from the heat and set aside.
  2. Beat the eggs in a small bowl. Add the eggs little at a time, beat thoroughly with a wooden spoon until the egg is completely incorporated after each addition. You are looking to have a consistency that will hold its shape when piped. It should be smooth, shiny and just about fall from the spoon. You might not use all the egg.
  3. Using a spatula, scoop the dough into a large piping bag fitted with a large round piping nozzle and pipe 10cm lines on the lined baking sheets, leaving about 4cm in between each line to allow for spreading. Brush each one with a little leftover beaten egg.
  4. Place in the oven, reducing the heat to 375˚F for approximately 25 minutes until they have risen and are golden and crisp. Transfer to a wire rack and use a sharp pointed knife to pierce three holes on the underside of the buns. Allow to cool completely before filling.
  5. For the crème pâtissière, split the vanilla pod in half and scrape out the seeds. Add this to a medium saucepan with the milk and place over a medium high heat. Bring to the boil and then turn off the heat. Scoop out the vanilla pod.
  6. While the milk is coming to the boil, place the sugar, cornflour and egg yolks in a large mixing bowl and beat with a whisk until thick and pale.
  7. Pour the hot milk into the bowl, whisking quickly and continuously until it is smooth and incorporated. Pour the mixture back into the saucepan and place over a medium heat beating continuously until it has thickened.
  8. Transfer the crème pâtissière to a cold bowl, create a flat surface with the back of a spatula and wipe the top with little butter (this will prevent a skin forming). Cover directly with cling film and allow to cool completely.
  • 9   For the chocolate glaze, melt the dark chocolate in a bowl set over a saucepan of hot water. When the chocolate has melted remove the bowl from the heat and gently stir through the cream. Fold in the butter until you have a shiny, spreadable chocolate glaze.
  • 10  To assemble the eclairs, fill a piping bag, fitted with a small round nozzle, with the crème pâtissière and pipe into the holes on the underside of the choux buns. Spread the chocolate glaze over the top of each eclair and sprinkle with the roasted hazelnuts. Serve straight away or the eclairs will keep for 1 or 2 days in the fridge.

CHOCOLATE HAZELNUT ECLAIRS

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Mary Flahavan’s Chunky Tomato and Oat Soup- a meal in a bowl!

fla tomato soup

Chunky Tomato and Oat Soup
A meal in a bowl!
Serves 4
Ingredients
1 stick celery
1 small onion, peeled
1 carrot
2 tbsp olive oil
1 clove garlic, crushed
750g/1 ½lb vine tomatoes, chopped
1 red pepper, deseeded and chopped
400g can tomatoes
300ml/ ½pt veg stock
50g/2oz Flahavan’s Organic Oats
I tsp sugar or balsamic vinegar
Olive oil to drizzle
6 basil leaves, torn, to decorate
Method
Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil.  Add the oats, stir well and simmer for 10 minutes.  Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Decorate with basil leaves and drizzle with olive oil before serving.