Chocolate 🍫 stack 😋 @ballymaloecookeryschool #countycork 💝 #eclairs
Rachel Allen’s Irish Gingerbread
Food on RTÉVerified account @RTEfood 13 hours ago
Rachel Allen’s Irish Gingerbread looks soooooo good – http://ow.ly/Us1m30gfUeQ
Rachel Allen No Pastry Pear and Almond Tart #recipes @KerrygoldUSA
Exquisite pear and almond tart video recipe from Rachel Allen. Ideal for people who don’t want to make pastry. Pears can be also replaced with a variety of different fruits. Find more recipes on: http://www.Kerrygoldusa.com/recipes
Rachel Allen: The wild garlic has arrived.. @ballymaloecookeryschool
Rachel Allen. pan-fried mackerel straight from the sea #Ballymaloe #Ballycotton
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rachelallencooks
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Pan-fried mackerel, straight from the sea, a quick filleting and then into the hot pan with butter & sea salt. It’s the simple things 💙 🐠
Rachel Allen’s pan-fried fish with herb butter, asparagus, new potatoes: @RTEToday
Celebrity Chef
Rachel Allen’s pan-fried fish with herb butter, asparagus, new potatoes.
Ingredients
Serves: 4-6
For the herb butter:
- 50g soft butter
- 1 tablespoon chopped herbs such as dill, fennel, chives, parsley
- A squeeze of lemon juice
- Salt and pepper
For the pan-fried fish:
- 4 fillets of flat fish, such as John Dory, plaice, sole, brill or turbot, or part of a round fish fillet, like salmon, cod, grey mullet, etc. (allow 175g for a main course and 75g for a starter)
- Approximately 4 tablespoons flour
- Extra virgin olive oil or soft butter
- A pinch of sea salt flakes and freshly ground black pepper
Method
- Dry the fish fillets on kitchen paper.
- Season on both sides with sea salt flakes and freshly ground black pepper.
- Heat a cast iron or non-stick frying pan on a high heat until smoking. Add a dash of olive oil and put in the fish fillets.
- OR you can dust the fillets with seasoned flour then spread some soft butter over one side.
- Place buttered side in the pan first. Turn when golden on one side, then cook again until golden on the other side.
- Place a couple of slices of herb butter over each fillet and serve immediately with asparagus and boiled new potatoes.
Victoria Jam Sponges @ballymaloecookeryschool Co.Cork
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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
Rachel Allen’s Raw Beetroot Soup with Dill and Honey Yoghurt –
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.
Rachel Allen’s Clementine and Almond Cake @RTEfood
Food on RTÉVerified account @RTEfood 3 hours ago
Rachel Allen’s Clementine and Almond Cake – http://ow.ly/t0Lx30gE1Wk
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