Tag: nutrition

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BALLYMALOE IRISH STEW☘️🇮🇪 @Ballymaloe Co.Cork

INGREDIENTS

  • Approximately 1200 grams of Gigot Chops
  • 4 medium onions
  • 4 medium carrots
  • teasp butter
  • Salt and Pepper
  • 2 ½ cups stock (lamb, veg or chicken)
  • 4 potatoes (floury)
  • 1 tablesp Roux
  • Some fresh Parsley and Chives, chopped

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METHOD

Shred some fat off the Gigot or Rack chops and render it down in the bottom of a heavy casserole pot. Peel onions, carrots and potatoes. Trim off any excess fat from the chops. Do not remove bones. Cut carrots and onions into quarters. Toss meat in the rendered fat until browned then remove. Do the same with the carrots and onions, then add back in the meat.

Add stock if you have it or water will do. Season nicely with salt and pepper remembering that it will reduce.Allow to simmer for half an hour with the lid on, then add potatoes on top. Cover and simmer gently for another 1 and half hours approximately on a gentle heat or in a moderate oven until meat is cooked.

Then pour off the cooking liquid. Degrease and reheat in another saucepan. Very slightly thicken the liquid with roux. Check seasoning. Then swirl in butter, chives, parsley and pour back into stew.

Come and savour culinary delights at Ballymaloe House Hotel in person, and experience how we prepare this recipe firsthand.

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Morning! Oats – Whole Milk-Papaya-Strawberries-Raspberries-Nuts-Flahavans-Breakfast-Honey-Mothers-Nutrition-Energy.

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  • Say goodbye to winter blues and hello to summer hues with this mouthwatering bowl of oats🌴☀️ Take your morning porridge to the tropics with a burst of flavour that’ll transport you to paradise. 🏝️ Whether you’re lounging by the pool or starting your day with a sunny mindset, this tropical delight is sure to bring the warmth of summer to every spoonful #FlahavansOats

    Serves 1|Takes 10 minutes

    INGREDIENTS:

    30g Flahavan’s oats

    150mls whole milk

    Papaya

    Strawberries

    Raspberries

    Nuts



    METHOD:

    For the porridge:

    Stir 30g of Flahavan’s Porridge Oats into 150mls of milk.
    Bring to a boil and simmer for 3 minutes stirring continuously

    For the toppings:

    Crushed raspberries: Tumble 100g of raspberries into a bowl.Add a teaspoon of sugar or drizzle of honey and mash together with a fork.

    Add remaining nuts and fruit to the porridge
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.@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

For the stuffed chicken

For the mushroom sauce

Method

  1. Preheat the oven to 190C/170C Fan/Gas 5.
  2. 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.
  3. Combine the sausagemeat, hazelnuts and parsley in a bowl and mix thoroughly.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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