Tag: local produce

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MacNean Organic Oats with Irish Mist and Honey @nevenmaguire

 
 


By Neven Maguire

Celebrity Chef

Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.

Ingredients

  • 100 g (4oz) porridge oats (organic if possible)
  • 300 ml (1/2 pint) whole-fat milk (plus extra if necessary)
  • 4 dsp clear honey
  • 4 dsp irish mist
  • 150 ml (1/4 pint) cream (optional)

Method

  • Simmer the porridge oats and milk together in a saucepan for 8-10 minutes, until the mixture is slightly thickened, stirring all the time. It is important that the porridge has a nice soft dropping consistency so add a little more milk if you think that it needs it.
  • To serve, spoon the porridge into warmed bowls. Drizzle each one with some honey and Irish mist and finally, serve with cream if you wish.

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Neven Maguire’s Mediterranean monkfish and potato stew with an almond crumb @rtefood

18m18 minutes ago

Neven Maguire’s Mediterranean monkfish and potato stew with an almond crumb, Nom, Nom. Check out the recipe here: , via .

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Neven’s Irish Food Trails

To celebrate the final episode of Neven’s Irish Food Trails on RTÉ One tonight at 7:30 pm, we’re making Neven’s Mediterranean monkfish and potato stew with an almond crumb.

Ingredients

This is an excellent fail-safe recipe that I often find myself cooking at home. The almond crumb makes it into something just a bit more glamorous. Of course, you could use any fish you like and add some shellfish too if you feel like pushing the boat out.

Serves: 4

  • 25g (1oz) blanched almonds
  • 1 tsp sweet paprika
  • 4 tbsp olive oil
  • 2 red onions, finely chopped
  • 1 fennel bulb, trimmed and finely chopped
  • 2 tsp fennel seeds
  • ½–1 tsp dried chilli flakes 
  • a good pinch of saffron strands soaked in a little hot water
  • 2 large garlic cloves, finely chopped
  • 2 x 400g (14oz) tins of whole plum tomatoes
  • 300ml (½ pint) fish or chicken stock (preferably homemade)
  • 450g (1lb) small new potatoes, scrubbed and halved or quartered if large
  • 675g (1½lb) boneless monkfish, skinned with all tough membrane removed and cut into bite-sized pieces
  • sea salt and freshly ground black pepper
  • chopped fresh flat-leaf parsley, to garnish

Method

  1. Preheat the oven to 180°C (350°F/gas mark 4). 
  2. To make the almond crumb, spread the almonds out on a baking sheet and place in the oven for about 5 minutes, until they are golden.
  3. Allow to cool, then roughly chop until they resemble coarse breadcrumbs. Place in a bowl and mix with the paprika and 1 teaspoon of salt. Set aside until needed.
  4. Put a large casserole with a lid over a high heat on the hob and add the olive oil. Turn the heat down to medium and add the onions and fennel.
  5. Stir in the fennel seeds, chilli flakes, and saffron and sauté for 10 minutes, then stir in the garlic and sauté for another couple of minutes. 
  6. Add the tomatoes to the onion mixture, crushing them with a wooden spoon, then pour in the stock and add the potatoes.
  7. Season to taste and simmer for 25–30 minutes, until the potatoes are tender when pierced with a knife.
  8. Add the monkfish to the potato stew and simmer for another 5 minutes, until the fish is just cooked through and looks opaque. 
  9. Divide among hot bowls and sprinkle over the almond crumb, then scatter over the parsley to serve.

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May Flowers; Oíche Bealtaine – old Irish custom ☘️🪴, leaving them out front to protect house from harm or evil. @iarchaeology 🇮🇪

13 hours ago

Just left out our May Flowers on the doorstep 🙂 This old Irish custom involves gathering flowers on May Eve (or in some places May Day morning) and leaving them in front of the main threshold. It was believed that this would protect the house from harm or evil

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Ballymaloe’s Famous Chocolate Orange Cake recipe

Serves 12

For the Orange Cake:

  • 4 eggs
  • softened butter
  • sugar
  • plain flour
  • 2 oranges
  • 1 teaspoon baking powder

For the orange butter icing:

  • 1 orange
  • 110g (4oz, 1/2 cup) icing sugar
  • 55g (2oz, 1/4 cup) softened butter

For the chocolate icing:

  • 170g (6oz) chocolate
  • 2 tablespoons water
  • 50g (2oz, 4 tablespoons) softened butter
  • 2 large eggs
Weigh the eggs. Take the same weight in butter, sugar and flour. Beat the butter and sugar together until pale and light in texture. Wash the oranges and add the finely grated rind of 2 and the juice of 1 to the butter mixture. Mix the flour and baking powder and add alternately with the eggs. Beat thoroughly. Bake in a 24cm (91/2in) tin in a moderate oven, 180°C/350°F/gas 4, for 50 minutes approx. Cool the cake and split it in two. Sandwich with the orange butter icing and spread the chocolate icing over the top and sides allowing any excess to run off.
To make the orange butter icing, finely grate the rind of the orange and squeeze out the juice. Beat the icing sugar, butter and orange rind together. Add in enough juice to make the icing a spreading consistency.
To make the chocolate icing, melt the chocolate in the water. Remove from the heat and beat in the butter and then the eggs very thoroughly. Leave to cool and set before icing and filling the cake.
http://www.ballymaloe.ie/recipe/chocolate-orange-cake
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Gratin of haddock with Imokilly cheddar and mustard by Rachel Allen #Ballymaloe

fish-gratin_0

 

Serves six.

You will need:

6 x 175g (6oz) pieces of haddock

Salt and freshly ground black pepper

225g (8oz) Irish mature Cheddar cheese, grated

1 tablespoon Dijon mustard

4 tablespoons cream

Ovenproof dish 8½ x 10 in (21.5 x 25.5cm)

Pre-heat the oven to 180°C, 350°F, Gas 4.

First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.

The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.

To cook, place in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under a hot grill for just a few moments to colour the cheese.