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.
MacNean House and Restaurant 50m · ⭐️🎄CHRISTMAS CAKE & AUNTIE MAUREEN’S CHRISTMAS PUDDING🎄⭐️ Its the time of year to get ahead for all your Christmas baking! Neven is sharing his Christmas Cake recipe & his Auntie Maureen’s Christmas Pudding. A tried & tested recipe over the years with fantastic feedback. The plum pudding is a regular appearance on our menu at MacNean House over the Christmas weeks & features in our Christmas Hamper this year!
Neven Maguire’s mushroom & leek strudel with madeira wine sauce
Ingredients
Serves 4-6
For the strudel
2 tbsp olive oil, plus extra for oiling
1 small onion, peeled and finely diced
2 garlic cloves, peeled and crushed
225g mixed wild mushrooms roughly chopped
1 small leek, washed and finely sliced
2 tbsp double cream
2 tbsp Madeira Wine
2 tbsp chopped parsley
4-5 sheets filo pastry, thawed if frozen (about 100g/4oz in total)
1 egg, beaten
salt and freshly ground black pepper
mixed salad leaves, to serve
For the madeira wine sauce
700ml beef stock
1 tbsp tomato purée
3 tbsp Madeira Wine
3 tbsp cream
Method
For the strudel
Preheat the oven to 190°C/375°F/ gas mark 5.
Line a baking tray with parchment paper.
Heat the olive oil in a large frying pan.
Add the onion, garlic and mushrooms and cook over a medium to high heat for 2-3 minutes until almost tender.
Reduce the heat, add the cream and Madeira to the pan and cook for another minute.
Add herbs and salt and pepper to taste.
Sauté for another minute until the spring onions are just tender and the liquid has almost completely reduced.
Allow to cool completely.
Unroll the sheets of filo pastry and place them all, one on top of the other, on a work surface.
Brush the top sheet of pastry with beaten egg and then spread over the mushroom mixture to within 4cm (1½in) of the edges.
Fold the short ends inwards a little to meet the mushroom mixture and then, starting with a long edge, roll up the pastry fairly tightly like you would a Swiss roll, keeping the mushrooms in place as you roll.
Place the strudel seam-side down on the parchment paper and brush it all over with the remaining beaten egg.
Bake for 20-25 minutes until crisp and golden brown.
Allow to cool for a few minutes before carefully placing on a chopping board.
Cut the strudel into thick slices and arrange on warmed plates. Drizzle some sauce beside it and serve with some mixed salad leaves.
For the madeira wine sauce
Heat a heavy based saucepan, add the Madeira Wine and reduce by half.
Gradually whisk in the beef stock until smooth, followed by the tomato purée.
Simmer for approximately 5 minutes, stirring occasionally until slightly thickened.
Whisk in the cream, bring to the boil, season to taste and thicken with some diluted cornflower.
Watch Neven’s Christmas at Adare on RTÉ One at 8pm on Thursday, 7th and 14th of December.
Ingredients
Serves 6-8
1 x 900ml tub Vanilla Ice Cream
200ml cream, whipped, to serve
Chocolate Sponge
4 eggs
120g caster sugar
90g self-raising flour
30g good quality cocoa powder
Italian Meringue
4 x egg white
225g caster sugar
135g water
1 tsp vanilla extract
Warm Chocolate Sauce
200ml cream
1 tsp vanilla extract
2 tbsp Coole Swan Irish Cream Liqueur
255g plain chocolate, finely chopped (at least 70% cocoa solids)
Method
To Make the Chocolate Sponge
Preheat the oven to 180°C/350°F/Gas Mark 4
Line a baking tray (13.6 x 9.5in) with parchment paper
In a large bowl whisk the eggs and caster sugar together with hand mixer
Whisk for 3 minutes on full power until light and fluffy
Sieve in the flour and cocoa powder and gently fold in using a spatula
Transfer the mixture to the baking tray
Bake for 8-10 minutes
Remove from the oven and allow to cool completely
For the Italian Meringue
Place the caster sugar and water in a saucepan over a medium heat, swirling the pot until the sugar has dissolved.
Once the sugar has dissolved allow to boil.
Meanwhile place the egg whites & vanilla extract in a large mixing bowls and whisk until soft peaks form.
Boil the sugar until it has reached 120°C (use a sugar thermometer to check).
Carefully stream the syrup into the egg white while whisking on high speed.
Keep whisking for around 5 minutes until the meringue is thick, glossy and has completely cooled down.
Keep covered in a bowl or transfer to a piping bag until needed.
For The Warm Chocolate Sauce
Place the cream, vanilla extract and Coole Swan in a pan and bring to the boil, stirring occasionally
Gently add in the chocolate and stir gently until completely melted.
This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed
Use warm or cold as required
To Assemble
Line a 2lb loaf tin with a double layer of cling film, ensuring an overhang on each side
Cut the prepared chocolate sponge in 3
Place one third of the sponge in the base of the tin
Using half of the tub of vanilla ice-cream, spread an even layer over the sponge. Use the back of a tablespoon to help
Place another piece of the sponge on top followed by the remaining ice-cream, ensuring to spread it evenly
Add the final piece of sponge on to, gently pressing down
Fold the overhang of cling film over the top
Pace in the freezer to firm up for 3-4 hours minimum or overnight is best
To Serve
Once ready to serve, remove from the freezer, open and turn out onto a long plate/serving plate
Pipe the prepared Italian meringue around the loaf ensuring it is completely covered
At this point the Alaska can be returned to the freezer until needed or alternately to serve straight away, use a blow torch to evenly brown the outside of the meringue all over
Foodaware 