local produce – Page 9

January 25, 2025

Victoria Jam Sponges @ballymaloecookeryschool Co.Cork

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Ballymaloe Cookery School

Liked by stylingwithanneboutique and others

ballymaloecookeryschool
Some of our 12 week students busy making Victoria Jam Sponges with @pamelaicious_x this morning, and charcuterie with @cheftiffin this evening.

📸 @pamelaicious_x & @aundreapye
#ballymaloecookeryschool #learnatballymaloe #cookingisfun3d

January 24, 2025

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.

January 24, 2025

“I like a nice cup of tea in the morning, just to start the day” ☘️🇮🇪 don’t worry about the weather..

Lakeland FS‏ @lakelandFS Oct 5

Nothing says the weekend like #brunch! Did you know that 8/10 people prefer pure and creamy butter? #fact

January 17, 2025

Neven Maguire’s Salmon Burger with Roasted Red Pepper Salsa @RTEfood

Great when you’re entertaining.

Ingredients

550g (1¼lb) salmon fillet, skinned and boned (well chilled)
2 spring onions, thinly sliced
Wasabi paste
2 tsp sesame seeds
1 tblsp seasoned flour
4 slices sourdough bread
4 Little Gem lettuce leaves
Handful of fresh coriander sprigs
Lime wedges, to serve

For the Roasted Red Pepper Salsa:

2 roasted red peppers, finely diced (from a jar is fine)
2 plum tomatoes, seeded and finely chopped
Finely grated rind of 1 lemon
2 tblsp sweet chilli sauce
1 tblsp rapeseed oil
1 tblsp chopped fresh coriander
1 tblsp shredded fresh basil sea salt and freshly ground
Black pepper

Method

Using a sharp knife cut away any brown bits from the salmon fillet, then finely chop.
Place in a bowl, then stir in the spring onions, mustard and sesame seeds. Season to taste.
Divide into 4 portions, then using slightly wetted hands, shape into patties. Dust the patties in the flour, shaking off any excess. Place in the fridge for 10 minutes to firm up.
Meanwhile, make the roasted red pepper salsa. Place the red peppers in a bowl and stir in the tomatoes, lemon rind, sweet chilli sauce, oil and herbs. Season to taste and set aside at room temperature to allow the flavours to develop.
Heat a large non-stick frying pan over a medium heat. Add the olive oil to the frying pan and then add the salmon burgers. Cook for 3-4 minutes on each side, until lightly golden but still slightly pink in the centre. Be careful not to overcook them or they will quickly become dry. Set aside.
Meanwhile, heat a griddle pan until smoking hot. Add the slices of sourdough bread and chargrill for 1-2 minutes on each side, until nicely marked.
Arrange on warmed plates and top with Little Gem lettuce leaves and the burgers. Spoon over the roasted red pepper salsa, then scatter over the coriander sprigs and serve with lime wedges.
Great when you’re entertaining.
https://www.rte.ie/lifestyle/recipes/2015/0203/743393-salmon-burger/

January 11, 2025

MacNean Organic Oats with Irish Mist and Honey @nevenmaguire

By Neven Maguire

Celebrity Chef

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.

January 10, 2025