lemons – Foodaware

November 20, 2025

Smoked Mackerel Mousse.

Serves: 15

Ingredients

300ml Millac Gold Double or cooking cream
300g Skinned smoked mackerel fillets
Juice from 2 medium lemons
75g Lakeland Dairies Unsalted butter
2 tspn Horseradish sauce
2 tspn Dijon mustard
1 level tspn Ground black pepper
1 cucumber

Method

Put the cucumber aside.

Place all the ingredients into a blender and blend until you achieve a smooth past, scrapping down as necessary.

Cut the cucumber into 0.5cm slices and arrange on a plate, pipe the mousse onto the cucumber slices or quenelle using two dessert spoons.

http://www.pritchitts.com/recipes/smoked-mackerel-mousse

Dublin Bay Prawns with Lemon & Garlic

This is a quick and easy recipe, and allows the true flavours of the prawns to be enjoyed.

Ready Time : 13.5 min
Serves: 2

Ingredients

2 lemons
16 Dublin Bay Prawns – Shells removed
Splash olive oil
2 cloves garlic – crushed
50g Avonmore Butter

Directions

Heat olive oil and butter in a frying pan until it begins to bubble.
Add garlic and fry for 30 seconds over a medium heat.
Add prawns and fry for 1 or 1 ½ minutes each side (depending on size).
Squeeze half a lemon into the pan and mix into the cooking juices.
Remove from pan and drizzle with cooking juices.

Serving Suggestions

Serve with salad leaves, lemon wedges and crusty bread.

Tip

Mix a little sweet chilli sauce with a few tablespoons of mayonnaise to create a delicious dipping sauce for prawns.

Courtesy of Bord Bia http://www.bordbia.ie

4.00 avg. rating (76% score) – 2 votes

http://cookwithavonmore.ie/recipe/dublin-bay-prawns-with-lemon-and-garlic/

Flahavans Oaty Lemon Squares

Ingredients

150g butter
200g plain flour
200g brown sugar
Zest and juice of 2 lemons
150g Flahavan’s Progress Oatlets
400g (1 can) condensed milk

Instructions

1. Beat the butter and sugar until light and fluffy in a mixer or food processor.
2. Add the flour and oats and mix to form a dough; the texture will be crumbly.
3. Line a 13” x 9” (32cm x 22cm) baking tray with parchment and firmly press out about 2/3 of the dough in the base of the tray.
4. In a separate bowl combine the juice and zest of the lemons with the condensed milk.
5. Spread the condensed milk and lemon mixture on top of the dough in the baking tray.
6. Sprinkle the remaining dough over the top and press lightly.
7. Bake in preheated oven at 180°C / 350°F / Gas mark 4 for 10 minutes. Lower the temperature to 150°C / 300°F / Gas mark 2 and bake for a further 20 minutes until golden in colour.
8. Allow to cool and cut into small squares.

http://www.ilovecooking.ie/recipe/oaty-lemon-squares/

November 26, 2020

Dublin Bay Prawns with Lemon & Garlic

This is a quick and easy recipe, and allows the true flavours of the prawns to be enjoyed.

Ready Time : 13.5 min
Serves: 2

Ingredients

2 lemons
16 Dublin Bay Prawns – Shells removed
Splash olive oil
2 cloves garlic – crushed
50g Avonmore Butter

Directions

Heat olive oil and butter in a frying pan until it begins to bubble.
Add garlic and fry for 30 seconds over a medium heat.
Add prawns and fry for 1 or 1 ½ minutes each side (depending on size).
Squeeze half a lemon into the pan and mix into the cooking juices.
Remove from pan and drizzle with cooking juices.

Serving Suggestions

Serve with salad leaves, lemon wedges and crusty bread.

Tip

Mix a little sweet chilli sauce with a few tablespoons of mayonnaise to create a delicious dipping sauce for prawns.

Courtesy of Bord Bia http://www.bordbia.ie

4.00 avg. rating (76% score) – 2 votes

http://cookwithavonmore.ie/recipe/dublin-bay-prawns-with-lemon-and-garlic/

August 27, 2020

Smoked Mackerel Mousse.

Serves: 15

Ingredients

300ml Millac Gold Double or cooking cream
300g Skinned smoked mackerel fillets
Juice from 2 medium lemons
75g Lakeland Dairies Unsalted butter
2 tspn Horseradish sauce
2 tspn Dijon mustard
1 level tspn Ground black pepper
1 cucumber

Method

Put the cucumber aside.

Place all the ingredients into a blender and blend until you achieve a smooth past, scrapping down as necessary.

Cut the cucumber into 0.5cm slices and arrange on a plate, pipe the mousse onto the cucumber slices or quenelle using two dessert spoons.

http://www.pritchitts.com/recipes/smoked-mackerel-mousse

Flahavans Oaty Lemon Squares

Ingredients

150g butter
200g plain flour
200g brown sugar
Zest and juice of 2 lemons
150g Flahavan’s Progress Oatlets
400g (1 can) condensed milk

Instructions

1. Beat the butter and sugar until light and fluffy in a mixer or food processor.
2. Add the flour and oats and mix to form a dough; the texture will be crumbly.
3. Line a 13” x 9” (32cm x 22cm) baking tray with parchment and firmly press out about 2/3 of the dough in the base of the tray.
4. In a separate bowl combine the juice and zest of the lemons with the condensed milk.
5. Spread the condensed milk and lemon mixture on top of the dough in the baking tray.
6. Sprinkle the remaining dough over the top and press lightly.
7. Bake in preheated oven at 180°C / 350°F / Gas mark 4 for 10 minutes. Lower the temperature to 150°C / 300°F / Gas mark 2 and bake for a further 20 minutes until golden in colour.
8. Allow to cool and cut into small squares.

http://www.ilovecooking.ie/recipe/oaty-lemon-squares/