Tag: olive oil

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Catherine Fulvio’s Easy Tomato Sauce

 
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    1h1 hour ago

    This simple kitchen essential recipe makes about 350ml.

     

    Ingredients

    This simple kitchen essential recipe makes about 350ml.

    • 2 tblsp extra virgin olive oil
    • 2 garlic cloves
    • 1 tsp tomato puree
    • 400 g tin chopped tomatoes
    • salt and freshly ground black pepper
    • 1 tsp sugar
    • 4 basil leaves

    Method

    1. Heat the olive oil in a large pan.
    2. Add the garlic and cook for about 2 minutes on a low heat until soft.
    3. Add the tomato puree and cook for a further 1 minute.
    4. Add the tomatoes along with their juice and salt and pepper.
    5. Bring to the boil and reduce the heat and simmer for about 15 minutes or until the sauce has thickened.
    6. Adjust the salt, pepper and sugar as necessary.
    7. At the last minutes, shred the basil leaves and add to the sauce.
     

 

 

Catherine Fulvio’s Easy Tomato Sauce –

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Crispy Potato Cakes A fresh and crispy potato change with your main meal!

crispy-potato-cakes

Serves 4

Cooking time: 10 Minutes

Preparation time: 10 Minutes

Ingredients

  • 4 large new potatoes (225g/8 oz each)
  • A bunch of chives, finely chopped
  • Salt and freshly ground black pepper
  • 1 tbsp. butter
  • 3 tbsp. of olive or sunflower oil

To Cook

Peel and grate the potatoes into a bowl. (If you have a food processor use the grater attachment to prepare the potatoes. It’s quicker and saves on grating your knuckles!). Add the chives and mix well.

Heat the butter and olive oil in a large non-stick frying pan. Quickly shape round patties from the potato mixture (about 2 inches in diameter and ½ inch thick) and put onto the hot pan. Using a spatula, press down the cakes to keep them flat and even.

Fry for 4–5 minutes until crisp and golden. Then turn over and cook on the other side until golden. Remove and drain on kitchen paper. Keep warm in the oven until ready to serve.

Nutritional Analysis per Serving

Protein: 2.5  

Carbohydrates: 24.1  

Fat: 14.7 

Fibre: 1.95 

Energy: 233.7 

http://www.bordbia.ie/consumer/recipes/potatoes/pages/crispypotatocakes.aspx

 

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Dairygold Potatoes with Cracked Black Pepper Flavour Melts

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Ingredients

  • 500g Potatoes
  • 4 x 15g Dairygold Cracked Black Pepper Flavour Melts
  • Olive Oil
  • Sprig of Thyme
  • Salt

Instructions

Peel and cut the potatoes into halves or quarters to make them all the same size. Scatter the potatoes into a roasting tray with a dash of olive oil, a pinch of salt and a sprig of thyme.

Pop in the oven and roast at 185°C/350°F/Gas Mark 4 for 1 hour – giving a good stir every 20 minutes. The potatoes will become tender, and have a sweet caramelised finish to them.

Pop the 4 Dairygold Cracked Black Pepper Flavour Melts on to the potatoes and watch them melt and glaze the potatoes, give them a quick stir and serve. Serve with chicken or fish.

– See more at: http://www.yourdairygold.ie/food-made-better/potatoes-with-cracked-black-pepper-flavour-melts.aspx#sthash.fDgkNqRp.dpuf

Posted on

Catherine Fulvio’s Easy Tomato Sauce

 

  • 1h1 hour ago

    This simple kitchen essential recipe makes about 350ml.

    Ingredients

    This simple kitchen essential recipe makes about 350ml.

    • 2 tblsp extra virgin olive oil
    • 2 garlic cloves
    • 1 tsp tomato puree
    • 400 g tin chopped tomatoes
    • salt and freshly ground black pepper
    • 1 tsp sugar
    • 4 basil leaves

    Method

    1. Heat the olive oil in a large pan.
    2. Add the garlic and cook for about 2 minutes on a low heat until soft.
    3. Add the tomato puree and cook for a further 1 minute.
    4. Add the tomatoes along with their juice and salt and pepper.
    5. Bring to the boil and reduce the heat and simmer for about 15 minutes or until the sauce has thickened.
    6. Adjust the salt, pepper and sugar as necessary.
    7. At the last minutes, shred the basil leaves and add to the sauce.

 

Catherine Fulvio’s Easy Tomato Sauce –