Grilled Hake with Garlic Potatoes and Sun-Dried Tomato Dressing

GrilledHake-GarlicPotatoesSunDriedTomatoDressing

This is the perfect dish for a Saturday night dinner with friends and it couldn’t be easier to prepare.

Serves 4

Cooking time: 1 hour

Ingredients

  • 4 hake fillets, about 175g each, skinned and boned
  • 25g butter, softened


Garlic Potatoes

  • 900g potatoes, peeled and thinly sliced
  • 150ml milk
  • 300ml light cream
  • 2 garlic cloves, peeled and sliced
  • A little grated nutmeg
  • Salt and freshly ground black pepper

 

Sundried Tomato Dressing

  • 100g semi sundried tomatoes
  • 2 tablespoons pine nuts, toasted
  • 1 clove garlic, peeled and chopped
  • 8 tablesp. olive oil
  • Juice of ½ lemon
  • Salt and pepper to taste

To Cook

Preheat the oven to Gas Mark 4, 180°C/fan 160°C (350°F).

Put the potatoes, milk, cream, garlic, nutmeg and a little salt and pepper in a large saucepan and bring to the boil. Reduce the heat and simmer for 3 minutes, stirring regularly.

Remove from the heat and transfer the potatoes and sauce to an ovenproof baking dish. Cover with foil and bake for 40 minutes.  Remove the foil and bake for a further 15 minutes until the top is golden.

To cook the hake: Preheat the grill to hot.  Place the fish, flesh side up, on a baking sheet which has been lined with foil and oiled, brush with a little softened butter and season with salt and pepper.  Grill for about 8-10 minutes until the fish flakes easily.

Meanwhile place all the ingredients for the Sundried Tomato Dressing in a food processor and whizz until puréed.

Serving Suggestions

Place a spoonful of garlic potatoes in the centre of the plate, top with the grilled hake and drizzle over Sun-Dried Tomato Dressing. Garnish with the wild rocket salad.

Colcannon Cakes with Poached Eggs and Hollandaise Sauce

colcannon-cakes-with-poached-eggs-and-hollandaise-sauce

 This dish would also be delicious served with a slice of baked ham or bacon if you have any leftover. Alternatively, chop up the ham or bacon and add to the colcannon mixture before shaping into patties.

 Serves 4

Ingredients

  • 450g potatoes, peeled
  • 40g butter
  • 3 scallions, finely chopped
  • A little salt and freshly ground black pepper
  • 50g Savoy cabbage, shredded
  • A little plain flour, for dusting
  • Olive oil, for frying
  • 1 tablesp. white wine vinegar
  • 4 large eggs

For the Hollandaise Sauce

  • 2 teasp. white wine or tarragon vinegar
  • 2 large egg yolks
  • 100g unsalted butter

To Cook

Cook the potatoes in a covered pan of boiling salted water for 15-20 minutes until tender.

Meanwhile, heat a knob of the butter and one tablespoon of water in a heavy-based pan with a lid, over a high heat. When the butter has melted and formed an emulsion, add the scallions and cabbage with a pinch of salt. Cover, shake vigorously and cook over a high heat for 1 minute. Shake the pan again and cook for another minute, then season with pepper.

Drain the potatoes and mash until smooth, then beat in the remaining butter. Fold in the cabbage mixture. Shape the mixture into four balls, dust with flour and press into neat patties.

Heat a thin film of olive oil in a heavy-based frying pan and add the patties, then cook for 3-4 minutes on each side until golden brown.

To make the poached eggs, bring a large pan of water to the boil. Add the vinegar and season with salt and keep at a very gentle simmer. Break the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper, trimming away any ragged edges.

To make the hollandaise sauce, place the vinegar and egg yolks in a food processor with a pinch of salt. Blend until just combined.

Gently heat the butter in a heavy-based pan until melted and just beginning to foam. Turn on the food processor and with the motor running at medium speed; pour in the melted butter in a thin, steady stream through the feeder tube. Continue to blitz for another 5 seconds and pour back into the pan but do not return to the heat. Allow the heat from the pan to finish thickening the sauce as you stir it gently for another minute before serving. Season to taste with salt.

Serving Suggestions

To serve, place a colcannon cake on each warmed plate and place a poached egg on top of each one. Spoon over the hollandaise sauce and add a grinding of black pepper.

Nutritional Analysis per Serving

Protein:   13g 

Carbohydrates:   23g 

Fat:    46g 

Iron:    2.5mg 

Energy:  555kcal 

http://www.bordbia.ie/consumer/recipes/eggs/Pages/ColcannonCakesWithPoachedEggs.aspx

What’s in the Fridge Omelette

whats-in-french-omelette2

Brunch, lunch or dinner in 15 minutes.  Great for using up Christmas ham.

 Serves 4

Ingredients

  • 1½ tablesp. olive oil
  • 4-6 potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 8 eggs, beaten with 2 tablesp. freshly grated cheese
  • A little salt and freshly ground black pepper
  • Chopped parsley

To Cook

Heat the oil in a non-stick pan and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown. Add the onion and continue to cook until the onion is just golden, then add the garlic.

When the potatoes are just cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base. Place a plate over the pan, carefully turn the omlette onto the plate, then slide back into the pan to cook the other side.

Serving Suggestions

To serve, sprinkle with parsley and cut into wedges.

Note

You can add other ingredients, whatever is available – chopped ham, bacon, scallions, mushrooms. You can of course use up cooked potatoes, but the flavour is much better if you start out with uncooked.

http://www.bordbia.ie/consumer/recipes/Christmas/Pages/WhatsintheFridgeOmlette.aspx

 

 

Salmon & Sesame Seed Cakes

SalSesSeeCak

Ingredients:

25g/1oz Odlums Cream Plain Flour 213g tin Red or Pink Salmon, drained and flaked 200g/8oz potatoes, cooked and mashed 1 Egg, beaten 1 tablespoon chopped Fresh Dill 1 teaspoon finely grated Lemon Rind 1 Dill Cucumber, finely chopped Sesame Seeds to coat

Method:

  1. Mix all ingredients, except sesame seeds, together and season with salt and pepper.
  2. Mix well and shape into 6 fish cakes and lightly coat in sesame seeds.
  3. Pan fry in hot oil for 3 minutes on each side or until golden brown.
  4. Drain on paper towel and serve.

http://odlums.ie/recipes/salmon-sesame-seed-cakes/

Jansson’s Temptation by Rachel Allen

jannsens

http://www.rachelallen.com/post/janssons-temptation

 

Potatoes with Eggs and Green Cabbage

Potatoes-with-Eggs-and-Green-Cabbage2

 Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist

Serves 2

Ingredients

  • Olive oil
  • A handful of cabbage leaves or 10 Brussels sprouts, thinly sliced
  • 2 medium potato, peeled and diced small
  • 2 tablesp. balsamic vinegar
  • 1 clove garlic, minced
  • 50g chopped mushrooms, optional
  • 2-3  chopped scallions, white and green parts
  • 4 eggs
  • Pinch of red pepper flakes, optional
  • Salt and pepper

To Cook

1. Preheat oven to Gas Mark 6, 200°C (400°F).
2. Heat a cast iron pan, over medium heat. Coat the bottom with a little olive oil. Add the sliced cabbage or Brussels sprouts and a pinch of salt. Let them cook for about 4-5 minutes, stirring regularly, or until they start to become golden brown. Remove from the pan and set aside on a plate.
3. Add some more olive oil to the pan, followed by the diced potato and another few pinches of salt and pepper. Toss around the pan so they are cooked on all sides, this will take about 10 minutes. Then stir through the balsamic vinegar, the garlic and mushrooms and cook for another 5 minutes.
4. Add a little water to the pan and place the pan in the oven until the potatoes are finished cooking.
5. Remove from oven and stir in the scallions and a few red pepper flakes. Spread the cabbage/Brussels sprouts on top.
6. Make four little wells to take the eggs then break in the eggs. Place back in the oven and cook for another 8-10 minutes or until the eggs are done to desired taste.  If the greens are getting slightly burnt, cover loosely with tin foil and continue cooking.

 

 

Kerrygold Bubble and Squeak

Homemade Traditional Potato Pancake Latke on a Background

Some things, like love, and occasionally leftovers, are better the second time around. Granted, day-old mashed potatoes and brussel sprouts can be pretty sad on the rebound. But turn them into bubble and squeak, and they become a sum, much more delectable than its parts. A homespun British classic with a long history, bubble and squeak is a versatile dish. More formula than recipe, it traditionally combines potatoes and some member of the brassica family (cabbage, brussel sprouts, etc.) panfried in a bit of fat to form a crisp cake with a creamy middle. (The quirky name, sounding a bit like Cockney slang, comes from the sound the vegetables make sizzling in the pan). While cabbage or sprouts are the go-to greens, anything from string beans to peas are fair game, and parsnips and carrots also find their way into the mash. Bacon, too, may make an appearance – adding a nice bit of smokiness, and delicious fat for frying. Our version sticks close to the classic, with a luscious cap of Kerrygold Aged Cheddar for another layer of flavor and richness. What comes next is up to you. Form it into patties, or fry it into one large cake. Serve it at dinner next to roast chicken or a pansizzled pork chop, slide it next to a salad at midday, or top it with a poached egg and call it brunch. Delicious in any form, bubble and squeak makes yesterday’s veggies easy to love.