Tag: ingredients

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Gillian Hegarty’s Home-made Pasta by Rachel Allen

 wild-garlic-pasta_0

Makes approx. ¾lb (350g) fresh pasta, feeds approximately 3-4.

You will need:

300g (10oz) ’00’ flour

25g (1oz) semolina flour and extra for dusting

A good pinch of salt

1 whole egg and 3 large egg yolks

1 dessertspoon extra-virgin olive oil

1 teaspoon cold water

Sift the ’00’ flour, 25g (1oz) of the semolina flour and the pinch of salt into a bowl. Make a well in the centre of the flour, break in one whole egg and two egg yolks into the centre, together with the extra-virgin olive oil and the cold water and mix everything together.

When the dough is at a crumbly stage (before you form it into a ball) check to see if there is enough moisture in it. If there is not, add the remaining egg yolk and maybe even an extra egg white. It is difficult to be exact with the quantity of liquid, as it depends on the size of the eggs and the brand of flour.

Knead the dough for 8-10 minutes or until it is really smooth and silky, see my Tip, above left. Wrap it well in cling film and let it rest for 30 minutes before rolling. Divide the dough into three pieces – keep two covered in cling film while you roll the other piece into a length that is 1-2mm (about 1/8in) thick. As a guide, you shouldn’t be able to read the lettering on a matchbox through the pasta. If the pasta is rolled too thinly it will be too sloppy and won’t be strong enough to hold the sauce.

Using a knife or pizza wheel, cut into ¼in (5mm) strips for noodles or tagliatelle. Pappardelle are the widest of the noodles, they should be cut to a width of 15mm (about »in) with a crimped-edge cutter. Toss the cut pasta in the extra semolina flour and then place them on a tray that is also sprinkled generously with semolina flour. Repeat with the remaining pasta dough.

The pasta is best if the strips are allowed to dry out for at least an hour in the fridge or cool place.

It can be kept for up to three days in the fridge.

http://www.rachelallen.com/post/gillian-hegartys-home-made-pasta

 

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Dairygold Avocado Breakfast Bake

dgold break bake mar 16

For a protein-packed brekkie, made with just three ingredients, try this tasty avocado breakfast bake.

Ingredients

  • 2 large avocados
  • 4 eggs
  • 4 rashers

Instructions

First, fry the rashers, allow to cool and set aside. (For a healthy option, place your rashers under the grill and cook to your liking)

De-stone and cut the avocados in half, scooping out a little of the flesh so the eggs have room to sit.

Crack an egg into the centre of each avocado half.

Carefully place onto a baking tray so that the eggs dont spill out of the centre.

Cook in a pre-heated oven at 205°C/400°F for about 15 minutes, or until the eggs are cooked to your liking.

Top each one with two rashers, and season with salt and pepper.

Who said eating healthy had to be boring! – See more at: http://www.yourdairygold.ie/food-made-better/Avocado-Breakfast-Bake-

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Glenisk organic strawberry with a banana if you’re feeling under the weather..

Screenshot_2020-01-07 #glenisk hashtag on Instagram • Photos and Videos

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Michael Clifford’s Gourmet Lamb Stew

 

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.