Tag: Rachel Allen

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Rachel Allen’s Irish Gingerbread @RTEfood

 
 
 
 

There’s no better accompaniment for a hot pot of tea than this gingerbread from Rachel Allen.

Ingredients

  • 60 g (2½oz) butter
  • 75 g (3oz) treacle
  • 50 g (2oz) golden syrup
  • 140 g (4¾oz) plain flour
  • 1 tsp bicarbonate of soda
  • 0.5 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg
  • 100 g (3½oz) caster sugar
  • pinch of salt
  • 1 egg
  • 125 ml (4½fl oz) milk
  • for the syrup
  • 75 g (3oz) caster sugar
  • 2 tsp finely grated root ginger, or finely chopped crystallised ginger

Method

  1. Preheat the oven to 170°C (325°F), Gas mark 3. Line the base and sides of a 900g (2lb) loaf tin with baking parchment.
  2. Melt the butter, treacle and golden syrup in a small saucepan on a low heat, then set aside.
  3. Sift the flour, bicarbonate of soda and baking powder into a bowl and stir in the spices, sugar and salt. In another bowl, whisk the egg, then add the milk and the melted butter mixture and pour into the dry ingredients. Mix until smooth – it will have a wet sloppy consistency.
  4. Pour into the prepared loaf tin and bake in the oven for 50–55 minutes until risen and firm to the touch and a skewer inserted into the centre comes out clean. (Wait for at least 45 minutes before opening the oven to check whether the gingerbread has cooked, otherwise it can collapse in the centre.)
  5. While the gingerbread is cooking, make the syrup. Place the sugar and ginger in a small saucepan with 75ml (3fl oz) water, bring to the boil over a medium heat and boil, uncovered, for 5 minutes or until slightly thickened and syrupy.
  6. Once the gingerbread is cooked, take it out of the oven and, leaving it in the tin, pierce it all over the top with a fine skewer, then pour the syrup over and leave to cool completely.
  7. When the gingerbread is cold, take it out of the tin and serve.
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Rachel Allen’s pan-fried fish with herb butter, asparagus, new potatoes: @RTEToday


By Rachel Allen

Celebrity Chef

More from
Today

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

  1. Dry the fish fillets on kitchen paper.
  2. Season on both sides with sea salt flakes and freshly ground black pepper.
  3. 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.
  4. OR you can dust the fillets with seasoned flour then spread some soft butter over one side.
  5. Place buttered side in the pan first. Turn when golden on one side, then cook again until golden on the other side.
  6. Place a couple of slices of herb butter over each fillet and serve immediately with asparagus and boiled new potatoes.
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Scarlett and Tamsin Allen’s almond  😋  tart with berries:Today

This quick and delicious recipe can be adapted to make a larger tart, and topped with any fruit you like.

Ingredients

Makes 24 mini almond tartlets or 2 x 18cm tarts

110g butter

110g caster sugar

110g ground almond

Method

  1. Preheat the oven to 180’C/160’Fan/350’F/Gas mark 4.
  2. Place the butter in a bowl and beat until soft and light. Add in the sugar and the ground almonds and mix to combine.
  3. Place generous teaspoonful blobs of the mixture in each ‘cup’ of a shallow bun tray (a mince pie tray), you should get 24 altogether so if it’s a 12 hole tray then cook it in 2 batches.
  4. Or you could make 12 mini tartlets and 1 x 18cm tin.
  5. Bake in the preheat oven for 8-10 minutes until a rich golden brown then take out of the oven and leave to sit for 3 minutes, then remove each little tartlet base and cool on a wire rack.
  6. The larger tart will take 16-18 minutes to cook.
  7. After removing from the oven, allow to sit for 3 minutes then turn out onto a plate and allow to cool before decorating.
  8. Top with raspberries or sliced strawberries and whipped cream or whatever delicious fruit you have.

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Scarlett and Tamsin Allen’s almond  😋  tart with berries:Today

This quick and delicious recipe can be adapted to make a larger tart, and topped with any fruit you like.

Ingredients

Makes 24 mini almond tartlets or 2 x 18cm tarts

110g butter

110g caster sugar

110g ground almond

Method

  1. Preheat the oven to 180’C/160’Fan/350’F/Gas mark 4.
  2. Place the butter in a bowl and beat until soft and light. Add in the sugar and the ground almonds and mix to combine.
  3. Place generous teaspoonful blobs of the mixture in each ‘cup’ of a shallow bun tray (a mince pie tray), you should get 24 altogether so if it’s a 12 hole tray then cook it in 2 batches.
  4. Or you could make 12 mini tartlets and 1 x 18cm tin.
  5. Bake in the preheat oven for 8-10 minutes until a rich golden brown then take out of the oven and leave to sit for 3 minutes, then remove each little tartlet base and cool on a wire rack.
  6. The larger tart will take 16-18 minutes to cook.
  7. After removing from the oven, allow to sit for 3 minutes then turn out onto a plate and allow to cool before decorating.
  8. Top with raspberries or sliced strawberries and whipped cream or whatever delicious fruit you have.

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White Soda Bread recipe @Ballymaloe Co.Cork

INGREDIENTS

Preheat the oven to 250deg C

Makes 1 loaf

450g (1lb, 31/2 cups) plain flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
300-600ml (1/2 – 1 pint, 1 1/4 – 2 1/2 cups) sour milk or buttermilk

METHOD

Sieve the dry ingredients. Make a well in the centre.

Pour in all the milk at once. Using 1 hand, with your fingers stiff and outstretched like a claw, stir in a full circular movement from the centre to the outside of the bowl in ever increasing circles. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well-floured work surface. Wash and dry your hands. Tidy it up and flip over gently. Pat the dough into a round, about 4cm deep.

Cut a deep cross on the loaf and prick in the four corners.

Bake in the oven for 15 minutes then turn down to 200deg C for 30 minutes until cooked. If you are in doubt, tap the bottom of the bread, when it is cooked it will sound hollow. Cool on a wire rack.

Tip! Soda breads are best eaten on the day they are made, but are still good the next day.

Spotted Dog

Follow the recipe above adding: 1 dessert spoon of sugar, 100g sultanas, 1 egg.

Add the sugar and the sultanas with the flour and drop the egg in with the milk before missing. Spotted dog is also called railway cake in some parts of Ireland.

Stripy Cat

Follow the spotted dog recipe replacing the sultanas with 75g of roughly chopped best quality chocolate.

Come to savour culinary delights at Ballymaloe House Hotel.BOOK YOUR STAY

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Camilla Japonica also known as the winter rose @rachelallencooks #ballymaloe

https://www.instagram.com/reel/DHaYQJ7skRR/?igsh=ZWozdXRxd3A3M2N6

rachelallencooks

and

ballymaloecookeryschool

Original audio

Liked by squirrel8293 and others

  • rachelallencooks
  • Camellia japonica 🌸 Also known as the winter rose, this evergreen shrub flowers in late winter and early spring, adding colour when little else is in bloom.

    Freshly picked for a natural, seasonal touch on cakes and desserts.
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Rachel Allen’s Strawberry Muesli

rachel strawberry muesli

This recipe comes from the original Swiss Bircher muesli, where porridge oats are soaked in a little water, then sweetened with delicious seasonal or dried fruit, and sometimes nuts and seeds too. Strawberries and raspberries work particularly well in this muesli recipe, as does grated apple, to which you could also add a smidgen of ground cinnamon.

The recipe was created in the early 1900s by the Swiss physician Dr Maximillian Bircher-Benner, who knew that a diet rich in nutrients was essential for the recuperation of the patients in his hospital.

Place the porridge oats in a bowl with the water. Allow the oats to sit for 10 minutes, then add in the strawberries. Mash with a fork before adding enough light agave syrup or honey, whichever you’re using, to sweeten the mixture.

Serve the muesli on its own, or with cream and brown sugar; or topped with natural yoghurt and toasted, chopped hazelnuts or almonds.

Serves 2-3.

You will need:

  • 75g (3oz) porridge oats
  • 150ml (5fl oz) water
  • 110g (4oz) strawberries
  • 2-3 teaspoons light agave syrup or honey

To serve, you will need:

  • Cream and brown sugar (optional)
  • Natural yoghurt and toasted chopped hazlenuts or almonds (optional)
  • Place the porridge oats in a bowl with the water. Allow the oats to sit for 10 minutes, then add in the strawberries. Mash with a fork before adding enough light agave syrup or honey, whichever you’re using, to sweeten the mixture.
  • Serve the muesli on its own, or with cream and brown sugar; or topped with natural yoghurt and toasted, chopped hazelnuts or almonds.
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Rachel’s Banana Butterscotch Pudding @kerrygoldusa

ban butterscotch pudding 15816

I absolutely adore this pudding from Bill’s book, Simply Bill. He made this when I appeared with him on Great Food Live, and as soon as I tasted it I was hooked. I have adapted the recipe slightly to fit the pie dish that I have. To make this for 12 people, double this recipe and cook in a 10-inch square gratin dish for 55 minutes.

Ingredients:

FOR THE PUDDING:

1 cup (4 oz) all-purpose flour

3 tbsp baking powder

1/2 cup (4 oz) superfine sugar

1 egg, beaten

1 banana, mashed

1 cup milk

1 tsp vanilla extract

6 tbsp (3/4 stick) Kerrygold Butter, melted

FOR THE TOPPING:

1/2 cup (4 oz) light brown sugar

2 tbsp corn syrup

2/3 cup boiling water

Softly whipped cream or vanilla ice cream

Directions:

TO SERVE:

Preheat the oven 350°F (180°C). Sift the flour and baking powder into a bowl. Add the sugar. Mix together the beaten egg, mashed banana, milk, vanilla extract and melted butter. Pour mixture into the dry ingredients and stir until combined. Pour this wet dough into a 9-inch pie dish and place the dish on a baking sheet.

To make the topping, put the brown sugar, corn syrup and boiling water in a saucepan. Bring to the boil and then drizzle over the pudding. Bake for 30–40 minutes, or until it feels slightly firm in the center. Serve with softly whipped cream or vanilla ice cream. If you’re not going to serve the pudding immediately, keep it somewhere warm until you are ready—it sits quite happily.

 http://kerrygoldusa.com/recipes/banana-butterscotch-pudding/
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Rachel Allen’s Strawberry Muesli

rachel strawberry muesli

This recipe comes from the original Swiss Bircher muesli, where porridge oats are soaked in a little water, then sweetened with delicious seasonal or dried fruit, and sometimes nuts and seeds too. Strawberries and raspberries work particularly well in this muesli recipe, as does grated apple, to which you could also add a smidgen of ground cinnamon.

The recipe was created in the early 1900s by the Swiss physician Dr Maximillian Bircher-Benner, who knew that a diet rich in nutrients was essential for the recuperation of the patients in his hospital.

Place the porridge oats in a bowl with the water. Allow the oats to sit for 10 minutes, then add in the strawberries. Mash with a fork before adding enough light agave syrup or honey, whichever you’re using, to sweeten the mixture.

Serve the muesli on its own, or with cream and brown sugar; or topped with natural yoghurt and toasted, chopped hazelnuts or almonds.

Serves 2-3.

You will need:

  • 75g (3oz) porridge oats
  • 150ml (5fl oz) water
  • 110g (4oz) strawberries
  • 2-3 teaspoons light agave syrup or honey

To serve, you will need:

  • Cream and brown sugar (optional)
  • Natural yoghurt and toasted chopped hazlenuts or almonds (optional)
  • Place the porridge oats in a bowl with the water. Allow the oats to sit for 10 minutes, then add in the strawberries. Mash with a fork before adding enough light agave syrup or honey, whichever you’re using, to sweeten the mixture.
  • Serve the muesli on its own, or with cream and brown sugar; or topped with natural yoghurt and toasted, chopped hazelnuts or almonds.