To serve: Basmati rice, cooked 1 red chilli, sliced (optional) 1 spring onion, sliced (optional)
Method Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil. Once hot, brush most of the marinade from the salmon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat. Meanwhile, steam or boil the broccoli until al dente. Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce and garnish with chilli slices and spring onion.4d
550g (1¼lb) salmon fillet, skinned and boned (well chilled)
2 spring onions, thinly sliced
Wasabi paste
2 tsp sesame seeds
1 tblsp seasoned flour
4 slices sourdough bread
4 Little Gem lettuce leaves
Handful of fresh coriander sprigs
Lime wedges, to serve
For the Roasted Red Pepper Salsa:
2 roasted red peppers, finely diced (from a jar is fine)
2 plum tomatoes, seeded and finely chopped
Finely grated rind of 1 lemon
2 tblsp sweet chilli sauce
1 tblsp rapeseed oil
1 tblsp chopped fresh coriander
1 tblsp shredded fresh basil sea salt and freshly ground
Black pepper
Method
Using a sharp knife cut away any brown bits from the salmon fillet, then finely chop.
Place in a bowl, then stir in the spring onions, mustard and sesame seeds. Season to taste.
Divide into 4 portions, then using slightly wetted hands, shape into patties. Dust the patties in the flour, shaking off any excess. Place in the fridge for 10 minutes to firm up.
Meanwhile, make the roasted red pepper salsa. Place the red peppers in a bowl and stir in the tomatoes, lemon rind, sweet chilli sauce, oil and herbs. Season to taste and set aside at room temperature to allow the flavours to develop.
Heat a large non-stick frying pan over a medium heat. Add the olive oil to the frying pan and then add the salmon burgers. Cook for 3-4 minutes on each side, until lightly golden but still slightly pink in the centre. Be careful not to overcook them or they will quickly become dry. Set aside.
Meanwhile, heat a griddle pan until smoking hot. Add the slices of sourdough bread and chargrill for 1-2 minutes on each side, until nicely marked.
Arrange on warmed plates and top with Little Gem lettuce leaves and the burgers. Spoon over the roasted red pepper salsa, then scatter over the coriander sprigs and serve with lime wedges.
a sprig of thyme, a few flat-leaf parsley stalks and a little scrap of bay
40g (1½oz) plain flour
5 organic eggs, separated
110g (4oz) goat’s cheese (we use Ardsallagh), crumbled
75g (3oz) Gruyère cheese, finely grated
50g (2oz) mature Coolea or Parmesan cheese, finely grated
good pinch of salt, cayenne, freshly ground black pepper
and nutmeg
2 teaspoons fresh thyme leaves
To serve
lots of thyme flowers, if available
green salad
Directions
We have several farmhouse goat’s-cheesemakers in Ireland.We use Ardsallagh goat’s cheese, St Tola from Inagh in Co.Clare is also heaven, as is Gortnamona from Cooleeneyfarm in Co. Tipperary and Corleggy from Co. Cavan.We bake this soufflé until golden and puffy in a shallow oval dish instead of the traditional soufflé bowl. It makes a perfect lunch or supper dish. Little individual bowls are also perfect as a starter. Reduce the cooking time accordingly.
Preheat the oven to 230°C/450°F/gas 8. Brush the bottom andsides of a 30cm (12in) shallow oval dish (not a soufflé dish) or six individual wide, rimmed soup bowls with melted butter.Put the cream and milk into a saucepan, add the carrot, onion,peppercorns and fresh herbs. Bring slowly to the boil, and then setaside to infuse for 10 minutes. Strain, discarding the flavourings(we rinse them off and throw them into the stockpot if there isone on the go).Melt the butter, add the flour and cook for a minute or two.Whisk in the strained cream and milk, bring to the boil and whisk
until the sauce thickens. Cool slightly. Add the egg yolks, goat’scheese, Gruyère and most of the Coolea or Parmesan (reservingsome for the topping). Season with salt, cayenne, freshly groundpepper and nutmeg. Taste and correct the seasoning.Whisk the egg whites stiffly and fold them gently into the mixtureto make a loose consistency. Spoon into the prepared dish, scatter thethyme leaves over the top and sprinkle with the reserved Coolea orParmesan.Bake in the preheated oven for 12–15 minutes (or 9–11 minutesfor the individual soufflés) or until the sides and top are nicely puffedup and golden – the centre should still be creamy. Garnish withthyme flowers. Serve immediately with a good green salad.
Makes about 6 servings (depending on hunger level and capacity for
sharing) Note: These scones are more muffin-like in texture; dough will be moist and wet, which ensures a tender texture.
Mix up your favorite guac by adding feta, rice vinegar and oregano!
Traditional guacamole gets a Mediterranean makeover in this mouth-watering dip. Adding flavorful feta cheese, rice vinegar, oregano and parsley will satisfy the cravings of both avocado lovers and feta addicts!
Ingredients
1 cup chopped avocado (1–2 avocados)
1/4 cup finely chopped red onion
1 teaspoon minced garlic
2 tablespoons finely chopped parsley
1/2 teaspoon dried oregano leaves
1 teaspoon olive oil
1 tablespoon seasoned rice vinegar (flavored with basil and oregano)
1 1/4 cup crumbled reduced-fat feta cheese
Directions
In a bowl, gently stir together avocado, onion and garlic.
Mix in parsley and oregano.
Gently stir in olive oil, vinegar and feta. Refrigerate or serve immediately.
Ingredient health benefits
Avocados: Sometimes, good things come in small, bumpy packages. Adding avocados to any dish is a rich, creamy way to get some important nutrients in your body. They’re loaded with unsaturated fats and potassium, which support your heart and protect it from disease, as well as vitamins K, C, E, B6 and B9 (folate). These vitamins support many essential aspects of your well-being, from your eyes and immune cells to strong bones and soft skin. And speaking of head-to-toe health, avocadoes are also high in insoluble and soluble fiber, which your digestive tract will greatly appreciate!
Onions: It’s easy not to look past the potent, eyewatering qualities of this common ingredient, but your efforts won’t be in vain! Onions are packed with important nutrients like vitamin C, fiber and flavonoids, which promote immunity, lower inflammation and keep your heart healthy. The fiber in onions also works with prebiotics to bolster your “good” gut bacteria and “smooth your moves.” And a flavonoid called quercetin may suppress the growth of “bad” bacteria that can make you sick.
Garlic: Another aromatic allium, garlic is so nutritious that some consider it a superfood! It can boost your immune system when eaten regularly with lots of fruits and vegetables, and it may help regulate your blood pressure. There are also plenty of antioxidants that help decrease unwanted inflammation and keep your cells in peak condition, and certain natural compounds might protect you from harmful bacteria like Salmonellaand E. coli.
Parsley: Even herbs can have some benefits of their own! Parsley is a natural diuretic, so it helps your body get rid of extra fluid when nature calls, and there are flavonoids to help preserve your heart and brain health.
Olive oil: It’s well known that olive oil is a prime choice when it comes to cooking oils, but have you ever wondered why? Well, it’s chock full of heart-healthy fats that help lower your “bad” (LDL) cholesterol and raise your “good” (HDL) cholesterol, as well as fat-soluble vitamins like vitamins D and K. Olive oil is also rich in polyphenols, a type of antioxidant. And while all olive oil is nutritious and delicious, consider going for the extra virgin variety (EVOO) if you can, as it has the highest concentration of these benefits.
Cheese: What’s not to love about a food that also loves you? Cheese is a meat-free source of omega-3s, essential fats that fuel every cell in your body and may decrease your risk of certain cancers and eye diseases. Whey, casein and calcium support strong bones and muscles so they can support your needs. And vitamin A and vitamin B12 are responsible for keeping your eyes, brain and blood cells in top shape, while the minerals selenium and zinc help strengthen your immunity.
Nutrition information (per serving)
Makes 5 servings Serving = 1/4 cup
Calories: 123 (72% calories from fat) Fat: 11 g Saturated fat: 2 g Cholesterol: 3 mg Sodium: 105 mg Carbohydrates: 7 g Dietary fiber: 4 g Sugar: 1 g Protein: 3 g Dietary exchanges: 1/2 starch, 2 fat
#ad | Looking for the perfect mince pie recipe? Try these Frangipane Topped Mince Pies from our brand ambassador @nevenmaguire using our Simply Better handmade mincemeat from @foodsofathenry and our shortcrust pastry from @rollit.pastry
Frangipane Topped Mince Pies Ingredients (Makes 24) 1 Packet Simply Better All Butter Shortcrust Pastry, thawed Plain Flour, for dusting 1 Jar Simply Better Mincemeat Flaked almonds, to garnish
For the Frangipane 150g Butter 150g Caster Sugar 3 Simply Better Free Range Corn Fed Large Eggs 150g Ground Almonds 1 Tbsp. Plain Flour 1 Tsp Vanilla Extract Zest of 1 Lemon
Method 1. Preheat the oven to 180°C (375°F/Gas Mark 5). Roll out the pastry on a lightly floured work surface to make a large rectangle, then stamp out 24 x 6cm discs (with a cutter or use a glass) and place in greased muffins tins (of course you can do this in batches).
2. To make the frangipane, combine all of the ingredients in a bowl and whisk with an electric whisk for about one minute until you achieve a soft paste.
3. To assemble, add a large teaspoon of mincemeat into each pastry case then top with a tablespoon of the frangipane mixture. Sprinkle over some flaked almonds and transfer to the oven to bake for 25-30 minutes until golden brown. Serve warm or cold with brandy butter or custard.
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
Start yours and your baby’s day off right with these delicious and super nutritious breakfast muffins. Made using wholesome ingredients like carrots, apples, sunflower seeds, Greek yogurt and wholemeal flour, these muffins are the perfect breakfast finger food for your little one to enjoy in the morning.
To serve to babies – Ensure you are always sitting with your baby when they are eating. Serve a mini muffin with a side of fruit. I like to use sliced pear, mango or strawberries.
For older children serve 2 mini muffins or 1 large muffin in their lunchbox.
These muffins are perfect for school as they contain no sugar whatsoever!
The only sweetness comes from the delicious apple. You can make them even sweeter by adding a mashed banana to the mixture. @babyledfeeding
There are times when you want something tasty and delicious but just don’t feel like cooking a full meal. This is one of those dishes you’ll find yourself cooking again and again. If you want to make it even more substantial, try serving it with crisp, fat chips and watch how quickly the plates are cleared!
3 tbsp olive oil
2 large red onions, thinly sliced and separated into rings
1 tbsp light muscovado sugar
1 tbsp balsamic vinegar
4 x 175g (6oz) thin-cut rump or sirloin steak
2 small ciabatta loaves
8 tbsp mayonnaise
2 tsp dijon mustard
2 tsp wholegrain mustard
4 ripe tomatoes, sliced
50g (2oz) wild rocket
sea salt and freshly ground black pepper
Heat 2 tablespoons of the oil in a large frying pan over a medium heat and preheat the grill. Fry the onions for 10 minutes, until softened and golden, stirring occasionally. Sprinkle over the sugar and balsamic vinegar and cook for another 2–3 minutes, until the sugar has dissolved and is slightly syrupy, stirring continuously. Keep warm.
Heat a griddle pan over a high heat. Rub the remaining tablespoon of oil into the steaks and then season them generously. Add them to the heated pan and cook over a high heat for 3–4 minutes on each side for well done, or according to taste.
Split the ciabatta loaves in half and arrange on the grill rack cut side up. Place under the grill until lightly toasted. Mix the mayonnaise in a small bowl with the two mustards.
Place a piece of the toasted ciabatta on each warmed serving plate. Add a good smear of the mustard mayonnaise and then arrange a layer of the tomato slices on it. Season to taste and add the rocket. Place the steak on top and add the reserved caramelised onions. Dollop over the rest of the mustard mayonnaise to serve.
Beef Stroganoff with Fluffy rice and dill pickle Shavings
Traditionally this was served with buttered noodles, not unlike tagliatelle, but it is so much nicer with fluffy rice. The soured cream is not strictly necessary and regular cream will work just as well.
Serves 4
1 tbsp plain flour
2 tsp sweet paprika, plus extra to garnish
450g (1lb) sirloin steak, cut into thin strips
25g (1oz) butter
2 tbsp sunflower oil
1 large shallot, finely chopped
150g (5oz) button mushrooms, halved
1 garlic clove, crushed
1 tbsp white wine vinegar
150ml (¼ pint) chicken stock
4 tbsp white wine
2 tsp tomato purée
1 tsp dijon mustard
150ml (¼ pint) soured cream
sea salt and freshly ground black pepper
fluffy rice, to serve
dill pickle shavings, to serve
Toss the flour and paprika together in a shallow dish with seasoning and then use to coat the steak. Heat half the butter and oil in a frying pan over a high heat. Add the steak and stir-fry for 4–5 minutes, until sealed and lightly browned. Tip onto a plate and set aside.
Reheat the pan over a medium heat. Add the rest of the butter and oil and then add the shallot. Sauté for 2–3 minutes, until softened but not coloured. Increase the heat to high and add the mushrooms to the pan with the garlic. Season to taste and continue to sauté for another 2–3 minutes, until tender.
Add the white wine vinegar and allow to bubble right down, then add the stock, wine, tomato purée and mustard, stirring to combine. Tip the sautéed beef with any juices back into the pan, then bring to the boil. Reduce the heat and simmer gently for about 5 minutes, until the sauce has reduced by half, stirring occasionally.
Stir the soured cream into the pan and return to the boil, then reduce the heat again and simmer gently for a couple of minutes and cook until the sauce has thickened and slightly reduced. Divide the fluffy rice between warmed plates and spoon over the beef stroganoff. Add dill pickle shavings and serve at once.
Here are three delicious options, the first is the classic Mincemeat recipe passed down in Myrtle Allen’s family for several generations. Of course, it contains suet so it’s moist and juicy and best eaten hot. The second, Emer Fitzgerald’s Mincemeat is vegetarian, it doesn’t include suet or butter and is also gluten free. The third, Brandy Mincemeat, does not include suet either, but does have butter.
Core and bake the whole apples in a moderate oven, 180°C/350°F/gas mark 4, for 30 minutes approx. Allow to cool. When they are soft, remove the skin and pips and mash the flesh into pulp.
Grate the rind from the lemons on the finest part of a stainless steel grater and squeeze out the juice and stir into the pulp. Add the other ingredients one by one, and as they are added, mix everything thoroughly.
Put into sterilized jars, cover and leave to mature for 2 weeks before using. This mincemeat will keep for a year in a cool, airy place.
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