and

Original audio

#ad | Looking for the perfect mince pie recipe? Try these Frangipane Topped Mince Pies from our brand ambassador @nevenmaguire using our Simply Better handmade mincemeat from @foodsofathenry and our shortcrust pastry from @rollit.pastry

Frangipane Topped Mince Pies
Ingredients (Makes 24)
1 Packet Simply Better All Butter Shortcrust Pastry, thawed
Plain Flour, for dusting
1 Jar Simply Better Mincemeat
Flaked almonds, to garnish

For the Frangipane
150g Butter
150g Caster Sugar
3 Simply Better Free Range Corn Fed Large Eggs
150g Ground Almonds
1 Tbsp. Plain Flour
1 Tsp Vanilla Extract
Zest of 1 Lemon

Method
1. Preheat the oven to 180°C (375°F/Gas Mark 5). Roll out the pastry on a lightly floured work surface to make a large rectangle, then stamp out 24 x 6cm discs (with a cutter or use a glass) and place in greased muffins tins (of course you can do this in batches).

2. To make the frangipane, combine all of the ingredients in a bowl and whisk with an electric whisk for about one minute until you achieve a soft paste.

3. To assemble, add a large teaspoon of mincemeat into each pastry case then top with a tablespoon of the frangipane mixture. Sprinkle over some flaked almonds and transfer to the oven to bake for 25-30 minutes until golden brown. Serve warm or cold with brandy butter or custard.

January 25, 2025January 25, 2025

.@Anahaugh stuffed roast chicken breast & mushrooms @SaturdayKitchen

Anna Haugh’s meat feast medley combines sausagemeat stuffing, pancetta and chicken breast, all in one neat parcel.

Ingredients

For the potatoes

2 potatoes, peeled
2 tbsp olive oil
pinch garlic powder
pinch onion powder

For the stuffed chicken

200g/7oz sausagemeat
1 large sprig parsley, finely chopped
50g/1¾oz hazelnuts, roughly chopped
4 skinless chicken breasts, sliced horizontally to create a pocket in the thickest part of the breast
12 slices smoked pancetta
salt

For the mushroom sauce

100g/3½oz salted butter, plus extra to finish the sauce
1 garlic clove, roughly chopped
10 sage leaves
450g/1lb girolle mushrooms, cleaned
200ml/7fl oz chicken stock

Method

Preheat the oven to 190C/170C Fan/Gas 5.
Bring a pan of water to the boil, add the potatoes and cook for 10 minutes until par-boiled, not fully cooked through. Remove and allow to cool whilst you prepare the rest of the dish.
Combine the sausagemeat, hazelnuts and parsley in a bowl and mix thoroughly.
Divide the sausagemeat filling between the pockets in each chicken breast. Season the chicken with a pinch of salt and roll each chicken breast in 3 slices of pancetta. Place the chicken breasts on a baking tray and bake for 10–15 minutes, depending on the thickness of the breast. When the chicken is cooked through, remove from the oven and rest for 5 minutes.
Grate the par-boiled potatoes on a box grater. Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the grated potato, garlic powder, onion powder and a pinch of salt and fry until golden.
In a separate pan, melt the butter and add the garlic and sage leaves. Fry until the leaves are wilted, then add the mushrooms and a pinch of salt. Cook for 1–2 minutes until golden.
Add the chicken stock and reduce to a sauce consistency. You can add an extra knob of butter to finish the sauce, if you like.
To serve, place the fried potato on a serving plate. Carve the chicken and arrange on top, finishing with the mushroom sauce.

https://www.bbc.co.uk/food/recipes/stuffed_and_roast_77417

January 25, 2025

Victoria Jam Sponges @ballymaloecookeryschool Co.Cork

ballymaloecookeryschool

•

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 25, 2025

Rachel Allen’s Raw Beetroot Soup with Dill and Honey Yoghurt –

A gorgeous, healthy and flavoursome soup. Serves four as a starter.

Ingredients

200 g (7oz) natural yoghurt
160 g (5½oz) peeled, cored and chopped apple
160 g (5½oz) peeled raw beetroot, chopped (young tender beetroot is best)
0.5 clove of garlic
1 tsp toasted and ground cumin seeds
good pinch of salt
good twist of black pepper
1 tblsp cider vinegar
1 tsp honey
walnut oil or extra virgin olive oil, to serve
for the dill and honey yoghurt
1 tsp honey
3 tsp chopped dill
50 g (2oz) natural yoghurt

Method

Mix all the ingredients for the dill and honey yoghurt together and chill until needed.
Put the yoghurt and apple into a blender with 100ml (3½fl oz) water. First give it a quick blitz, then add all the remaining ingredients except the oil and whiz for a good length of time until as smooth as possible. Pour through a sieve, then chill before serving.
To serve, pour the soup into bowls. Blob on some of the dill and honey yoghurt, then drizzle with walnut or extra virgin olive oil.

January 25, 2025February 5, 2025

Change up your morning bowl by adding…#flahavans

Winter Oatspiration!

Change up your morning bowl of Flahavan’s by adding hazelnuts, blackberries and maple syrup😋

#flahavans #flahavansuk #oatlover #oatrecipes #healthyfood6d

January 24, 2025February 25, 2025

.@Anahaugh’s Big Irish Food Tour @BBCnireland – Veda Bread. Carl Frampton @titanicbelfast

Chef

@Anahaugh returns home for her new cookery series on

@BBCiPlayer &

@BBCnireland Along the way Anna meets local food producers and celebrity guests including

@Kathbum

@shayneTward

@RealCFrampton @dennistaylor1985

@angelascanlon Find out more

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