Tag: Macnean House

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Ginger & Lime Cheesecake with Irish Strawberry Compote @simplybetterds @nevenmaguire #macnean_house_restaurant

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  • Watch our brand ambassador @nevenmaguire prepare this delicious Ginger & Lime Baked Cheesecake. Find the full recipe below:

    Ginger & Lime Baked Cheesecake with Irish Strawberry Compote
    Ingredients (Serves 6-8)
    For The Base:
    2 Packs of Simply Better Handmade Oat & Ginger Cookies, crushed
    75g Butter, plus extra for greasing
    For The Compote:
    1 Bag of Simply Better Expertly Grown Frozen Irish Strawberries
    250ml Simply Better Handmade Irish Raspberry & Wexford Rhubarb Cordial
    For the Filling:
    3 Simply Better Free Range Corn Fed Large Eggs
    500g Cream Cheese
    100g Caster Sugar
    1Tbsp Cornflour
    Finely Grated Rind and Juice of 2 Limes
    1 Vanilla Pod, split in half lengthways and seeds scraped out
    To Serve:
    Simply Better Single Source Irish Jersey Cream, lightly whipped
    Method:
    1. Preheat the oven to 160°C Lightly butter a 9inch loose-bottomed cake tin and line with non-stick baking or parchment paper.
    2. To make the base, melt the butter in a pan set over a gentle heat. Add the crushed cookies and mix well. Spread the mixture over the base of the tin, pressing down with the back of a spoon to flatten. Place in the oven for 10 minutes to firm up.
    3. Remove the tin from the oven and set aside. Place a dish of hot water in the oven on the bottom rack – this will stop a skin forming on the cheesecake. Place the cream cheese, sugar, eggs, lime rind and juice, vanilla seeds and cornflour in a mixing bowl and beat together until smooth with an electric whisk.
    4. Pour this mixture into the cake tin and place on a baking sheet. Bake for 35-45 minutes until lightly golden. The filling should still be a bit wobbly at this stage. Turn off the oven, open the door and leave to cool completely. The filling will set as it cools.
    5. To make the compote, place the leftover vanilla pod in a saucepan with the cordial and bring to the boil. Reduce the heat and allow to simmer for 5 minutes until reduced and slightly thickened. Place the strawberries in the pan and poach the berries for 2-3 minutes until softened but still holding their shape. Remove the vanilla pod before serving.
    6. To serve, slice the cheesecake into wedges and serve with some cream and the poached strawberries.
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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

  1. Using a sharp knife cut away any brown bits from the salmon fillet, then finely chop.
  2. Place in a bowl, then stir in the spring onions, mustard and sesame seeds. Season to taste.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Great when you’re entertaining.

     

     
    1. https://www.rte.ie/lifestyle/recipes/2015/0203/743393-salmon-burger/
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Neven Maguire cooks omelettes with mushrooms in Irish Rapeseed oil, Oriel Sea Salt & Drinagh Cheddar Cheese @SimplyBetterDunnesStores #PGI. Ireland ☘️

🍳🥚🧀Mushroom , Bacon & Cheese Omelette!🧀🥚🍳

Lovely for Breakfast, Lunch or Brunch! A quick & easy to make omlette is a perfect treat! Using Bord Bia – Irish Food Board Quality Assured Eggs & Bacon from Simply Better at Dunnes Stores collection and finished with fantastic Extra Mature Drinagh Cheese!