Rachel Allen: The wild garlic has arrived.. @ballymaloecookeryschool
Rachel Allen. pan-fried mackerel straight from the sea #Ballymaloe #Ballycotton
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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
Fresh Crab in this morning @BallymaloeCS #Ballycotton
Sometime you just want a slice of cake! A wonderful lemon cake.@BallymaloeCS
Ballymaloe Cookery @BallymaloeCS 18 hours ago
Sometime you just want a slice of cake! A wonderful lemon cake.
Rachel Allen – January 12-Week Cookery Course. @ballymaloecookeryschool
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- ballymaloecookeryschool
- An action-packed first day of the January 12-Week Cookery Course. 🌅🍞
Our 66 students from 15 nationalities 🌍 started bright and early at 6am in the #BallymaloeBreadShed.
After the welcome breakfast, they got stuck into transplanting Little Gem salad plants 🥬, meeting the pigs 🐖, cows 🐄, and chickens 🐓, and touring the farm with Darina Allen. 🚜
After lunch with Rachel Allen🍴, they finished the day with Rory O’Connell, learning what they’ll be cooking tomorrow morning.👩🍳👨🍳Edited · 10h
Rachel Allen’s lavender sponge cake with rhubarb curd
A lovely lavender flavoured cake with a hint of rhubarb from Rachel’s TV series “All Things Sweet” proudly sponsored by Connacht Gold.
Ingredients
For the lavender sponge
- 6 eggs
- 175 g (6 oz) caster or granulated sugar
- pinch of salt
- 150 g (5 oz) plain flour
- 2 tsp lavender buds, finely chopped (off the stems)
- 125 g (4½ oz) butter, melted, plus extra for greasing
For the rhubarb curd
- 550 g (1 lb 3 oz) rhubarb, cut in to 1cm (½in) slices (weigh when sliced and trimmed)
- 200 g (7 oz) caster or granulated sugar
- 75g (3 oz) butter
- 3 eggs, whisked
- To decorate
- icing sugar
Method
- Preheat the oven to 180°C (350°F), Gas mark 4. Line the base of three 18cm (7in) cake tins and butter the sides.
- To make the sponge, place the eggs, the sugar and the salt in the bowl and, using an electric whisk, beat for 5–8 minutes until tripled in volume, light and fluffy. Sift in the flour and fold into the light mousse-like mixture with the lavender and the melted butter, working quickly so that too much air does not escape.
- Divide the cake mixture into the three tins and place in the oven. Bake for 22–25 minutes until light golden and a skewer inserted into the centre comes out clean. Take out of the oven and let sit in the tin for a few minutes before taking out and cooling on a wire rack.
- Next, make the curd. Place the rhubarb and 50g (2oz) of the sugar in a saucepan on a medium heat, stirring every so often. Cook for about 5–6 minutes until the rhubarb has softened, broken up completely and the mixture has thickened to a pulp.
- Pour into a sieve sitting over a bowl and push the mixture through the sieve into the bowl, making sure to scrape the underside of the sieve to get every last bit.
- Next, place the butter in the cleaned saucepan on a low-medium heat and allow to melt. Take off the heat just while you add in the eggs, rest of the sugar and the rhubarb purée. Put back on a low heat and stir all the time for about 2–3 minutes until thickened. Take off the heat, tip into a bowl and allow to cool.
- When ready to assemble, place one cake (save the cake with the best-looking top for the top) upside down on a plate or cake stand. Place half of the curd on top and spread it out (I like to allow the curd to drip slightly over the edges). Put the next cake, right side up, on top, then cover with the second half of the curd, as before. Finally, top with the third (and best-looking) cake. Dust with icing sugar and decorate with some more lavender if you’d like.
http://www.connachtgold.ie/recipes/rachel-allen-lavenderspongecake/
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