Tag: Irish Food Board

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Rory O’Connell’s Grilled Fish with Herb Relish @Bordbia #ballymaloe

bbia grilled fish 211516

This way of cooking fish is perceived as being rather old fashioned, but if you have a really fresh fish, it can be fabulous and quite contemporary in its simplicity. Hake, cod, ling and mackerel are all delicious cooked in this way. The relish served here is classic, and when properly prepared, it will remind you why herbs, butter and lemon will always have a place at the table when fresh fish is being served.

Serves 4

  • 4 x 120- 150g pieces of your fish of choice
  • 2 tablespoons of flour, seasoned with salt and pepper optional
  • 25 g butter at room temperature
  • salt and pepper
  • 4 wedges of lemon
    • Herb Relish
    • 50g butter
    • 2 tablespoons of very finely chopped herbs such as parsley, chives, fennel and a few thyme leaves
    • black pepper

To cook the fish, place the grill pan on a medium heat and allow to become quite hot. You don’t want it smoking madly, but should see a light haze, almost like vapour, arising from the pan. Dry the fish fillets with paper towel and dip in the seasoned flour and shake off the excess. You can skip this flouring stage if you wish. With a knife, lightly butter the flesh side of the fish fillets. Place the fish, buttered sides down on the hot grill. The fish should sizzle immediately it hits the pan, if it doesn’t, the pan wasn’t hot enough and you need to crank up the heat immediately. If you have difficulty determining if the pan is hot enough, take one of the pieces of fish and holding it above the pan, just place a corner of the buttered side onto the grill. If it sizzles, it is fine to proceed, if it doesn’t then allow the pan to get hotter. Let the fish cook, still on a high heat until the fish is well coloured. There should be a bit of smoke coming from the pan, but not great clouds of it, so adjust the heat accordingly. Lift the fish at one corner to check if it is golden and getting crisp. When you are confident this stage has been reached, turn the heat down a little and with the help of a fish or egg slice, turn the fish over on to the skin side. Let it continue to cook until the skin is crispy and the fish is cooked through. You will know the fish is cooked when the flesh appears to be white and creamy in colour and no longer looks translucent.

While the fish is cooking, melt the butter for the relish. Allow the butter to cool a little before stirring in the chopped herbs.

Remove the cooked fish to hot serving plates, placing them with the golden flesh side up. Place a wedge of lemon on each plate and drizzle the herb relish over.

If you wish garnish with a spring of parsley and serve immediately.

http://www.bordbia.ie/consumer/recipes/roryoconnell/pages/grilledfishwithherbrelish.aspx

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Organic Salad with Roasted Vegetables, Salad Leaves and Cheese

Organic-salad-with-roasted-vegetables

This makes a perfect lunch with some crusty bread.

 Serves 4

Preparation time: 30 mins

Ingredients

  • 1-2 aubergines
  • 8 unpeeled garlic cloves
  • 3 tablesp.olive oil
  • 2 red peppers, halved and deseeded
  • 2 tablesp. balsamic vinegar
  • 4 scallions, finely sliced
  • 8-10 black olives
  • Salt and black pepper
  • Salad leaves, generous handful per person
  • 200g cheese

To Cook

Preheat the oven to Gas Mark 4, 180°C (350°F). Slice the aubergines lengthwise and mix with 6 of the garlic cloves and 1-2 tablespoons of the oil. Spread out on a baking sheet. Season well. Roast until tender – this will take approximately 20 minutes.

Grill the peppers until well blackened. Cover with a tea towel and leave to cool. Then remove the skins and cut into strips.

Whisk the vinegar with the remaining oil in a large bowl, peel and chop the remaining garlic and add to the bowl. Mix in the aubergines and peppers, scallions and olives. Taste for seasoning. Tear up the salad leaves, arrange on a large platter, top with aubergine mixture and sprinkle with cheese.

Serving Suggestions

Serve with crusty bread.

 

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Grilled Mackerel with a potato salad @bordbia #foodaware

https://www.instagram.com/reel/CsB0CI1PFmI/?igshid=MTc4MmM1YmI2Ng==

  • bordbia's profile picturebordbia
  • Grilled mackerel is always a good idea! Especially when paired with a warm and hearty potato salad 🙌

    Ingredients:
    4 mackerel, butterflied, or 8 fillets, trimmed and pin-boned
    600g baby potatoes
    2 tbsp. Dijon mustard
    3 scallions, finely sliced
    4 tbsp. olive oil
    1 heaped tsp. whole grain mustard
    1 clove garlic, crushed
    2 tbsp. lemon juice
    2 level tbsp. fresh chives
    Zest of 1 lemon
    To serve: Steamed summer vegetables

    Method:
    To cook the potatoes:
    ✅ Place the potatoes in a saucepan with enough boiling water to just cover them and simmer for about 10-15 minutes until tender. When the potatoes are cooked, drain them in a colander and then cut them into 2cm cubes.
    ✅ Transfer them to a serving bowl and keep them warm.

    To make the dressing:
    ✅ Combine the oil, mustard, garlic, lemon juice, zest and chives. Taste and season.
    ✅ Stir about 2/3 of the dressing through the potatoes along with the scallions. Reserve the rest of the dressing to drizzle over the cooked mackerel.
    ✅ Preheat the grill to high.

    To cook the mackerel:
    ✅ Line a grill pan or baking tray with lightly oiled tin foil then lay the fish skin side down.
    ✅ Spread the mustard over the mackerel. Season with salt and pepper.
    ✅ Place under a hot grill and cook for approximately 6 minutes.

    To serve:
    ✅ Serve the mackerel with the warm potato salad, summer vegetables and lemon wedges. Drizzle over the remaining dressing.

    #grilledmackerel #seafoodlove #potatosalad #grilling #homemade #mackerel #BordBia #BordBiaRecipe1w
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What’s in the Fridge Omelette.@bordbia

whats-in-french-omelette2

Brunch, lunch or dinner in 15 minutes.

 Serves 4

Ingredients

  • 1½ tablesp. olive oil
  • 4-6 potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 8 eggs, beaten with 2 tablesp. freshly grated cheese
  • A little salt and freshly ground black pepper
  • Chopped parsley

To Cook

Heat the oil in a non-stick pan and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown. Add the onion and continue to cook until the onion is just golden, then add the garlic.

When the potatoes are just cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base. Place a plate over the pan, carefully turn the omlette onto the plate, then slide back into the pan to cook the other side.

Serving Suggestions

To serve, sprinkle with parsley and cut into wedges.

Note

You can add other ingredients, whatever is available – chopped ham, bacon, scallions, mushrooms. You can of course use up cooked potatoes, but the flavour is much better if you start out with uncooked.

http://www.bordbia.ie/consumer/recipes/Christmas/Pages/WhatsintheFridgeOmlette.aspx

 

 

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Neven Maguire’s Fish Curry @BordBia @macnean_house_restaurant

Ingredients

  • 4 x 175g hake fillets, pin boned, scaled and skin on
  • 2 tbsp rapeseed oil
  • ¼ butternut squash, deseeded and cut into cubes
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2cm piece of ginger, peeled and grated
  • ½ red pepper, cored and cut into thin strip
  • s½ yellow pepper, cored and cut into thin strips
  • ½ green pepper, cored and cut into thin strips
  • ½ red chilli, seeds removed and thinly sliced
  • 2 tsp mild curry powder2 tsp ground turmeric
  • 1 x 400g can chopped tomatoes
  • 1 x 400g tin coconut milk (Thai Gold brand, if possible)
  • 100ml vegetable or fish stock
  • 2 tbsp mango chutney
  • 1 x 400g tin chickpeas, drained and rinsedJuice of
  • 1 limeHandful of baby spinach leaves
  • Sea salt and freshly ground black pepper
  • Steamed basmati I rice, to serve
  • 1 tbsp basil, chopped
  • 1 tbsp coriander, chopped

Method

 

Preheat a large heavy based saucepan with the rapeseed oil over a medium heat

Add the butternut squash, onion, garlic, and ginger to the pan and stir to combine. Add in the sliced peppers, sliced chilli followed by the spices. Mix well to coat the vegetables in the spices, scraping the base of the pan.

Add in the chopped tomatoes, coconut milk, stock, mango chutney, chickpeas and lime juice. Stir to combine, cover with a lid and bring to the boil.

Once the curry has come to the boil, carefully place the hake portions on top and cover with the lid. Reduce the head to a low to medium and slowly poach the hake for 15 minutes, until cooked through.

Add in the spinach and nestle between the fish to wilt.

Season with sea salt and freshly ground black pepper and finish with chopped basil and coriander.

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Terrine of Vanilla Ice cream with Meringue & Blackberry Sauce @BordBia

terrine-of-vanilla-ice-cream-with-merringue-and-cranberry-sauce

This dessert is really timeless – meringue and ice cream have been part of country house cuisine for hundreds of years and it would not have been out of place at the finest tables in Ireland at any time since ice houses were introduced in the 17th century

Serves Makes two small terrines, each serving four.

Ingredients

  • 6 egg whites
  • 150g (6 oz) caster sugar
  • 150g (6 oz) icing sugar, sifted

Ice Cream

  • 500ml (scant pint) milk
  • 60g (2½ oz) granulated sugar
  • 1 vanilla bean
  • 6 egg yolks
  • 60g (2½ oz) caster sugar
  • Gelatine – 2g leaf (1 level teasp.) granulated -soaked in a little cold water

Marinated Blackberries

  • 450g (1 lb) blackberries
  • 250g (9 oz) sugar
  • 125ml (5 fl oz) water

To Cook

First make the meringues:

Preheat a very cool oven, Gas Mark ½, 125°C (250°F). Butter and flour a large baking sheet. Whisk the egg whites until stiff, add the caster sugar slowly, whisking until completely dissolved, then lightly fold in the icing sugar. Pipe the mixture into small circular shapes and bake in the low oven for about 1½ hours to dry out without colouring. Cool and store in an airtight container.

Next make ice cream:

Heat the milk with the granulated sugar and split vanilla pod (scrape seeds into the milk). When just boiling, remove from the heat, cover and leave 10 minutes to infuse. Meanwhile beat the egg yolks with the caster sugar until the sugar has completely dissolved and the mixture is creamy. Bring the milk infusion back to the boil, add to the yolk mixture, keep whisking and return to the rinsed saucepan. Cook over medium heat, whisking all the time, to thicken a little – be very careful not to overcook – then strain through a very fine sieve. Whisk softened gelatine into the mixture and allow to cool, whisking occasionally. When cold, churn the mixture in an ice cream maker until thick.

To marinate the blackberries:

Sort through the blackberries, removing any stems; wash and drain. Put sugar and water into a pan and heat to dissolve, then bring up to the boil. Allow to cool, then add the blackberries.

To assemble the terrine:

Line two small loaf tins, 18cm x 6.5cm (7″ x 2½”) with overlapping clingfilm. Break up the meringues and fill the bottom of each tin, add ice cream, then some of the marinated blackberries. Cover with another layer of ice cream, close with overlapping clingfilm and freeze.

Serving Suggestions

Liquidise the marinated blackberries and strain to make a sauce. Pour a little onto large dinner plates, slice the ice cream terrine and lay on top of the blackberry sauce.

http://www.bordbia.ie/consumer/recipes/fruit/pages/terrineoficecream.aspx

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Neven Maguire’s Apple Tart with Custard recipe@bordbia

Apple-Tart-with-Custard

From The Nation’s Favourite Food by Neven Maguire

Ingredients

Pastry

  • 225g plain flour, extra for dusting
  • 2 tbsp icing sugar
  • 100g butter, diced and chilled
  • 2 large egg yolks
  • 2-3 tbps ice-cold water

Filling

  • 900g Bramley cooking apples
  • 100g caster sugar
  • ¼ tsp ground cinnamon
  • Good pinch ground cloves/4 whole cloves
  • 1 tbsp milk

Custard

  • 5 egg yolks
  • 3 tbsp caster sugar
  • ½ vanilla pod, split in half and seeds scraped out
  • 300ml milk
  • 100ml cream

To Cook

To make the pastry: Sift the flour and icing sugar into a bowl. Using a round-bladed knife or the tips of your fingers, work in the butter and then mix in the egg yolks. Add the ice-cold water until the dough just comes together. Wrap in cling film and chill for at least 30 minutes.

Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust the work surface with flour.

Divide the pastry into 2 portions, one slightly larger than the other, then roll out the larger piece until it is about 30cm in diameter. Use to line a 20cm pie dish or a 23cm flat plate, gently pressing into the corners. Trim the edges with a knife and reserve the excess for decorating. Place back in the fridge to chill while you prepare the apples.

Peel, core and slice the apples. Place in a large bowl with all but 1 tablespoon of the caster sugar. Add the cinnamon and cloves and mix together. Brush the edge of the pastry with a little milk and then pile the apples into the lined pie dish. Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess.

Crimp the edges of the tart with a round-bladed knife, using your fingers as a guide. If you wish roll out the pastry scraps and cut into leaf shapes. Brush the shapes with milk and stick on top of the pie. Brush the entire top of the pastry with milk and sprinkle over the remaining 1 tablespoon of sugar. Bake for 25-30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for another 20-25 minutes, until golden brown.

Meanwhile, to make the custard, place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.

Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gently heat. Cook gently for 6-8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Keep warm.

Serving Suggestions

To serve, cut the warm apple tart into slices and arrange on warmed serving places with some of the custard. Pour the remaining custard into a jug and hand around separately.

 

http://www.bordbia.ie/consumer/recipes/desserts/pages/appletartwithcustard.aspx