Category: Ireland

Posted on

Sausage ‘Nduja Pasta @nevenmaguire @simplybetterds

https://www.instagram.com/reel/DN20cWNWO5B/?igsh=MTluOW5idHFzcXd5MQ==

simplybetterds

and

nevenmaguire

Paid partnership

Original audio

277 likes

  • #Ad |
  • This Sausage ‘Nduja Pasta can be cooked and served up in less than 20 minutes. Find the recipe from our brand ambassador @nevenmaguire below and shop the ingredients in your local @dunnesstores

    Sausage ‘Nduja Pasta
    Serves 2-4
    Ingredients
    1 Pack Simply Better 6 Irish Pork Honey & Mustard Sausages
    1 Tbsp. Simply Better Toscano IGP Extra Virgin Olive Oil
    1 Jar Simply Better Italian Tomato & ‘Nduja Pasta Sauce
    4 Tbsp. Simply Better Creamy Italian Mascarpone
    1 Packet Simply Better Italian Fresh Strascioni Pasta
    4 Heaped Tbsp. Simply Better Parmigiano Reggiano PDO Finely Grated
    Handful Fresh Basil Leaves
    Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper

    Method
    1. Heat a skillet pan over a medium to high heat. Using a small sharp knife cut down the length of the sausages to remove from the casings. Add the oil to the pan and then add the sausages and cook for 6-8 minutes, breaking them up with a cooking spoon until sizzling and golden brown.
    2. Cook the pasta in a large pan of boiling salted water for 4 minutes until ‘al dente’.
    3. Stir the tomato & ‘nduja sauce into the sausages and allow to bubble up. Add the mascarpone and season to taste. Drain the pasta, reserving a cup full of the water and fold into the sauce, adding enough of the reserved water to achieve a smooth sauce. Fold in the cooked pasta and divide among bowls, then scatter over the Parmigiano and basil leaves to serve.

    #midweekmeals #dinnerunder30minutes #nduja
Posted on

Hot Lemon Pudding from Ballymaloe House

Myrtle Allen had been making this old-fashioned pudding long before she opened the restaurant at Ballymaloe. The recipe first came into her family in the 1930s. It is a really lovely dish and I like to serve it as a lunchtime dessert throughout the year. As the pudding bakes, it separates into two layers: the top is a light lemon sponge, and the bottom is a creamy lemon sauce. I like to serve every spoonful of the pudding with a generous amount of softly whipped cream.

Serves 4

Ingredients

  • 15 g/½ oz (generous 1 tablespoon) soft salted butter
  • 225 g/8 oz (1 cup plus 2 tablespoons) caster (superfine) sugar
  • 3 large eggs
  • 30 g/1 oz (¼ cup) plain flour
    grated zest and juice of 2 lemons
  • 250 ml/8 fl oz (1 cup) milk
  • icing (confectioners) sugar, for sprinkling
  • softly whipped cream, to serve.

Method

Preheat the oven to 180°C/350°F/Gas Mark 4. Have a 1.2 litre/2 pint (5 cups) pie dish to hand.

Place the butter in a mixing bowl, cream it with a wooden spoon and gradually add the sugar. It will seem odd trying to cream so much sugar into so little butter and the mixture will have a similar texture to damp sand. Separate the eggs place the whites in a spotlessly clean bowl and set to one side. Mix the egg yolks into the butter and sugar mixture followed by the flour. Blend in the lemon zest and juice followed by the milk.

Whisk the egg whites to stiff peaks and gently fold them into the wet mixture. Pour into the pie dish and bake for about 40 minutes, or until set. The top of the pudding should be golden. Sprinkle with icing sugar and serve hot from the oven with softly whipped cream.

This recipe is from ‘Ballymaloe Desserts’ a cookbook by JR Ryall, Head Pastry Chef at Ballymaloe House HotelSearch for:

Categories

Recent Posts