Tag: ingredients

Posted on

Aromatic Potato, Pea & Mint Soup with Garlic Toasts

A beautiful soup recipe exploding with the beautiful flavours of garam masala blending in with the thick consistency born out of mixing rooster potatoes and peas and mint. This recipe is served best with a slice of French bread flavoured with garlic. 

Prep in:
5 mins
Cook in:
15 mins
Serves:
4

Ingredients

250g Rooster potatoes, peeled and cubed

400g petits pois

1 onion, sliced

1l vegetable stock

1 small bunch of mint leaves

2tbsp garam masala plus extra to serve

8 slices of French bread

Rapeseed oil

Salt, pepper and chilli flakes

1 bunch coriander

Method

Heat a saucepan with a little oil and gently cook the onions until soft and translucent and starting to caramelise a little. Stir in the garam masala

Add the potatoes and stock, then bring to the boil. Simmer for ten minutes then add the peas, coriander and mint leaves, leaving a few for the garnish. Return to the boil then blend carefully until smooth.

Toast the bread then rub with a little garlic, sprinkle with garam masala and serve with the soup garnished with a little more garam masala, some chilli flakes a few drops of oil and some mint leaves.

 

https://potato.ie/recipes/aromatic-potato-pea-mint-soup-with-garlic-toasts/?Id=7434

 

Posted on

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.

 

Posted on

Flahavan’s delicious Carrot and Oatmeal cake

14478379_1087260951328223_2000591372725256192_n

  • Makes 1 x  8″ Cake
    Carrot & Oatmeal Cake Mix
    Ingredients:
    • 300ml vegetable oil
    • 250g plain flour
    • 1 &1/2 t spoons bicarbonate soda
    • 380g sugar
    • 4 medium eggs
    • Pinch of salt
    • 1 t-spoon ground cinna36
    • 360g grated carrot
    • 90g chopped pecans/ walnuts
    For Creamed Cheese/White Chocolate Frosting
    Ingredients:
    • 100g butter
    • 70g icing sugar
    • 150g creamed cheese
    • White chocolate to taste- optional

    Method:

    1. Line an 8” cheesecake tin with greaseproof paper and pre-heat oven to 160*c,
    2. For the cake mix, place all the ingredients into a food processor and blitz well,
    3. Pour into the 8” cheesecake tin and bake for 45 minutes at 160*c until cooked. Insert a clean metal skewer or knife to check, if it comes out clean, it’s ready. It might “soufflé” near the top, and even a little over, but its fine, when it cools, it trims up quite easily.
    4. For the icing, cream the butter and sugar in an electric mixer or by hand.
    5. Incorporate the creamed cheese and mix well.
    6. Slowly add the melted white chocolate to taste, if using.
    7. When the cake is cool, carefully remove from the tin. Cover evenly with creamed cheese/white chocolate frosting.
    8. Refrigerate until the frosting is slightly set.
    Caramelised Oatmeal
    Ingredients:
    • 75g sugar
    • Water to dissolve
    • 35g Flahavan’s Jumbo oatmeal
    Method:
    1. Place the sugar in a small stainless steel saucepan
    2. Add just enough water to dissolve
    3. Cook on a gentle-medium heat until it starts to turn syrupy – it should still be clear
    4. Add the oatmeal to the pan and stir until the syrup is dissolved
    5. Transfer to a tray lined with greaseproof and spread evenly
    6. Place a clean stainless steel pan on a high heat
    7. Add the oatmeal and stir continuously. The sugars will begin to caramelize very quickly. When they are golden brown transfer to the tray lined with greaseproof immediately and separate as much as possible.
    8. Allow to cool – they should be nice and crisp.
    9. Sprinkle over top of frosted cake.