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Rachel Allen’s Baked Mushroom Risotto

rach mush ris mar 16

Serves 2-4.

You will need:

50g (2oz) dried porcini mushrooms

400ml (14fl oz) boiling water

800ml (1pt 9fl oz) good-quality chicken or vegetable stock

50g (2oz) butter

1 onion, finely chopped

3 garlic cloves, chopped

Salt and freshly ground black pepper

400g (14oz) risotto rice, such as carnaroli or arborio

200ml (7fl oz) white wine

8 tablespoons grated Parmesan, plus extra for serving

100g (3oz) butter, soft, cut into cubes

4 tablespoons marjoram or parsley, chopped

Good squeeze of lemon juice

2-3 tablespoons mascarpone (optional)

 Directions

In a heatproof bowl, combine the dried porcini mushrooms and boiling water. Soak for 20 minutes or until soft.

Preheat the oven to 180°C, 350°F, Gas 3. Place the chicken or vegetable stock, whichever you are using, in a saucepan over a medium-low heat and bring to just under a simmer.

Add the butter to a large saucepan or casserole dish with a lid, and place on a medium heat. Add the chopped onion and the chopped garlic and cook for 6-8 minutes until soft.

As the onion is cooking, drain the porcinis but reserve the soaking liquid. Roughly chop the porcinis and set aside, then strain the soaking liquid and add to the simmering stock. Season this liquid with salt and pepper.

Add the chopped porcinis to the onion and cook, stirring frequently, for 1-2 minutes. Next, stir in the risotto rice and cook for two minutes, stirring gently. Add in the white wine, stir and cook for 2-3 minutes until it has evaporated. Pour in the simmering stock, stir to combine, place a lid on top and put it into the oven. Cook for 10-12 minutes until just al dente.

Remove the risotto from the oven, add the grated Parmesan and cubes of butter, then use a wooden spoon to beat everything together. Stir in the marjoram or parsley, whichever you are using, lemon juice and mascarpone, if using.

Serve immediately with grated Parmesan on top.

http://www.rachelallen.com/post/baked-mushroom-risotto

 

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Neven Maguire’s Ham, Cheese and Egg Crêpes with Griddled Asparagus – perfect tea for lots of hungry children

Neven Maguire's Ham, Cheese and Egg Crêpes with Griddled Asparagus
Neven Maguire’s Ham, Cheese and Egg Crêpes with Griddled Asparagus

By Neven Maguire Celebrity Chef

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Neven Maguire: Home Chef

This is a perfect tea for lots of hungry children, but it would also be a good weekend late breakfast, depending on your mood. It’s the classic way that many crêpe stallholders cook crêpes to order late at night around the major tourist attractions in Paris. They are always very popular, often with long queues, and once you’ve tasted them it’s easy to understand why.

Ingredients

  • 24 asparagus spears
  • 8 eggs
  • 450 g swiss cheese, such as gruyère or emmental (thinly sliced)
  • 8 slices of cooked ham
  • 1 tblsp olive oil
  • Crêpes:
  • 100 g plain flour
  • 1 egg
  • 300 ml milk
  • sunflower oil (for frying)
  • sea salt
  • black pepper (freshly ground)

Method

  1. Sift the flour and a pinch of salt into a bowl and make a well in the centre. Add the egg and whisk well with a balloon whisk.
  2. Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Leave to rest for 5 minutes.
  3. Meanwhile, trim the asparagus spears and blanch in a pan of boiling water for 1–2 minutes, until almost tender but still with a slight bite.
  4. Drain and refresh under cold running water to prevent them from cooking any further and set aside until needed.
  5. Heat a little oil in an 18cm (7in) heavy-based pancake or frying pan. Pour in just enough batter to thinly coat the base of the pan.
  6. Cook over a moderately high heat for about 1 minute, until golden brown. Turn or toss the crêpe and break in an egg, then gently whisk to spread it evenly all over the crêpe.
  7. Season to taste.

https://www.rte.ie/lifestyle/recipes

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Neven Maguire’s mushroom & leek strudel with madeira wine sauce from Neven’s Portuguese Food Trails

Neven Maguire’s mushroom & leek strudel with madeira wine sauce

Ingredients

Serves 4-6

For the strudel

  • 2 tbsp olive oil, plus extra for oiling
  • 1 small onion, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
  • 225g mixed wild mushrooms roughly chopped
  • 1 small leek, washed and finely sliced
  • 2 tbsp double cream
  • 2 tbsp Madeira Wine
  • 2 tbsp chopped parsley
  • 4-5 sheets filo pastry, thawed if frozen (about 100g/4oz in total)
  • 1 egg, beaten
  • salt and freshly ground black pepper
  • mixed salad leaves, to serve

For the madeira wine sauce

  • 700ml beef stock
  • 1 tbsp tomato purée
  • 3 tbsp Madeira Wine
  • 3 tbsp cream

Method

For the strudel

  1. Preheat the oven to 190°C/375°F/ gas mark 5.
  2. Line a baking tray with parchment paper.
  3. Heat the olive oil in a large frying pan.
  4. Add the onion, garlic and mushrooms and cook over a medium to high heat for 2-3 minutes until almost tender.
  5. Reduce the heat, add the cream and Madeira to the pan and cook for another minute.
  6. Add herbs and salt and pepper to taste.
  7. Sauté for another minute until the spring onions are just tender and the liquid has almost completely reduced.
  8. Allow to cool completely.
  9. Unroll the sheets of filo pastry and place them all, one on top of the other, on a work surface.
  10. Brush the top sheet of pastry with beaten egg and then spread over the mushroom mixture to within 4cm (1½in) of the edges.
  11. Fold the short ends inwards a little to meet the mushroom mixture and then, starting with a long edge, roll up the pastry fairly tightly like you would a Swiss roll, keeping the mushrooms in place as you roll.
  12. Place the strudel seam-side down on the parchment paper and brush it all over with the remaining beaten egg.
  13. Bake for 20-25 minutes until crisp and golden brown.
  14. Allow to cool for a few minutes before carefully placing on a chopping board.
  15. Cut the strudel into thick slices and arrange on warmed plates. Drizzle some sauce beside it and serve with some mixed salad leaves.

For the madeira wine sauce

  1. Heat a heavy based saucepan, add the Madeira Wine and reduce by half.
  2. Gradually whisk in the beef stock until smooth, followed by the tomato purée.
  3. Simmer for approximately 5 minutes, stirring occasionally until slightly thickened.
  4. Whisk in the cream, bring to the boil, season to taste and thicken with some diluted cornflower.
  5. Set aside until required.

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Creamy Chicken and Spinach Pasta recipe @donalskehan @dunnesstores

donalskehan

dunnesstores

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Original audio


  • Creamy Chicken & Spinach Pasta | I love recipes that come with a dash of nostalgia and this one never fails to deliver. In what now feels like another life, I was in a band with my Swedish pal Jonathan and, while staying at his place, I picked up this great recipe from his family. Ingredients from @dunnesstores 💛

    Serves: 4
    Time: 30 mins

    300g tagliatelle
    1 tbsp olive oil
    A knob of butter
    400g skinless chicken breasts, sliced into thick strips
    3 garlic cloves, peeled and finely chopped
    50g ready-to-use sun-dried tomatoes
    150g baby spinach leaves
    250ml single cream
    Parmesan shavings, to serve 
    Basil leaves, to serve
    Sea salt and freshly ground black pepper 

    1. Cook the pasta according to the instructions on the packet. Heat the butter and olive oil in a large frying pan and, when foaming, fry the chicken for about 4–6 minutes or until cooked through. Season with salt and pepper before adding the garlic, sun-dried tomatoes, spinach and fry until the spinach has wilted.
    2. Add the cream and bring to a steady simmer for 3–4 minutes. Once the pasta is cooked, drain and add to the sauce. Toss well and serve straightaway with some fresh basil leaves & Parmesan shavings.6d
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Odlums Christmas Plum Pudding (Light Recipe)

Christmas Plum Pudding (Light Recipe)

CategoryChristmas

Cook Time5 hours

What you need:

  • 75g/3oz Odlums Self Raising Flour
  • 175g/6oz Shamrock Light Brown Sugar
  • 175g/6oz Margarine
  • 3 Eggs (lightly beaten)
  • 1 teaspoon Mixed Spice
  • 500g packet Shamrock Luxury Fruit Mix
  • 1 Apple (grated)
  • 100g packet Shamrock Ground Almonds
  • 175g/6oz Breadcrumbs
  • 1 bottle Stout (1/2 pint)

How to:

  1. Cream margarine and sugar until light and fluffy.
  2. Add the lightly beaten eggs and mix well.
  3. Stir in the sieved flour and mixed spice.
  4. Next add the fruit mix, grated apple and ground almonds. Mix well.
  5. Finally, add the breadcrumbs and bottle of stout.
  6. Stir well, cover and leave to stand overnight. Transfer to a 3 pint greased pudding bowl. Steam for 5 hours.

To steam pudding in oven:

  1. Put two long strips of tin foil crosswise on work top or table. Place roasting tin on foil. Sit pudding bowl into the tin and fill with boiling water to within 1″ of top of tin. Then bring tin foil around to form a parcel, which should be airtight to prevent any steam escaping.
  2. Place in preheated oven at 150°C/300°F/Gas 2 for the same length of time as above. There is no need to top up with water during cooking.

Recipe Notes:

The quantities may be doubled if more than one pudding is required.

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Neven Maguire’s Fish Curry @BordBia @macnean_house_restaurant

Ingredients

  • 4 x 175g hake fillets, pin boned, scaled and skin on
  • 2 tbsp rapeseed oil
  • ¼ butternut squash, deseeded and cut into cubes
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2cm piece of ginger, peeled and grated
  • ½ red pepper, cored and cut into thin strip
  • s½ yellow pepper, cored and cut into thin strips
  • ½ green pepper, cored and cut into thin strips
  • ½ red chilli, seeds removed and thinly sliced
  • 2 tsp mild curry powder2 tsp ground turmeric
  • 1 x 400g can chopped tomatoes
  • 1 x 400g tin coconut milk (Thai Gold brand, if possible)
  • 100ml vegetable or fish stock
  • 2 tbsp mango chutney
  • 1 x 400g tin chickpeas, drained and rinsedJuice of
  • 1 limeHandful of baby spinach leaves
  • Sea salt and freshly ground black pepper
  • Steamed basmati I rice, to serve
  • 1 tbsp basil, chopped
  • 1 tbsp coriander, chopped

Method

 

Preheat a large heavy based saucepan with the rapeseed oil over a medium heat

Add the butternut squash, onion, garlic, and ginger to the pan and stir to combine. Add in the sliced peppers, sliced chilli followed by the spices. Mix well to coat the vegetables in the spices, scraping the base of the pan.

Add in the chopped tomatoes, coconut milk, stock, mango chutney, chickpeas and lime juice. Stir to combine, cover with a lid and bring to the boil.

Once the curry has come to the boil, carefully place the hake portions on top and cover with the lid. Reduce the head to a low to medium and slowly poach the hake for 15 minutes, until cooked through.

Add in the spinach and nestle between the fish to wilt.

Season with sea salt and freshly ground black pepper and finish with chopped basil and coriander.

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Neven has a Halloween recipe up his sleeve for us this week: Penne with pumpkin, crispy bacon, sage and Parmesan

neven pumkin penne

I love this time of year. Conor and Lucia have made their pumpkin lanterns and I never let anything go to waste. I make soup with the flesh that they have scraped out – which is also good with pasta. Sage is a herb that tastes particularly well with pumpkin.

This is a recipe that you could use any time of the year with butternut squash or with sweet potatoes instead of the pumpkin.

I mentioned recently how many butchers are making their own sausages and here is another chance to try some out. With colcannon, this makes a very tasty meal.

Colcannon is also delicious with any grilled meat or with Sunday lunch. I often use this onion gravy with roast meats or pork chops. Allowing it to carmelise adds great depth of flavour.

Happy cooking,

Neven

Penne with pumpkin, crispy bacon, sage and Parmesan

Serves four to six

4 tbsp olive oil

175g (175g) smoked streaky bacon lardons

500g (1¼lb) pumpkin, peeled, seeded and finely diced

15g (½oz) packet fresh sage, finely shredded

500g (1¼lb) penne pasta

50g (2oz) freshly grated Parmesan, plus extra to garnish

sea salt and freshly ground black pepper

  • 1 Heat the oil a large frying pan and fry the bacon for two to three minutes until crisp. Add the pumpkin with the sage. Season with salt and pepper and cook for four to five minutes, stirring occasionally until the pumpkin is cooked through.
  • 2 Cook the penne according to the packet instructions, then drain and add to the pumpkin with the crispy bacon. Stir in the Parmesan and season to taste, then divide among bowls.
  • 3 Garnish with extra Parmesan and black pepper.

Sausages with colcannon

Serves eight to 10

1.5kg (3lb) floury potatoes (such as Rooster), peeled and cut into chunks

8 traditional jumbo Irish pork sausages

225g (8oz) kale, finely shredded

2 scallions, very finely chopped

120ml (4fl oz) milk

75g (3oz) butter

Salt and pepper

Stout onion gravy, to serve (optional, see point 3)

  • 1 Steam the potatoes until tender. Cook the sausages in a frying pan in a little oil or under the grill. Place a knob of the butter and a tablespoon of water in a pan over a high heat. Add the kale and scallions with a pinch of salt. Cover, shake vigorously and cook for 1½ minutes. Shake again and cook for another 1½ minutes, until the cabbage or kale is tender but still crisp.
  • 2 Heat the milk in a small pan or in the microwave. Mash the potatoes and then beat in the butter with enough of the milk to make a smooth, creamy mash. Season to taste with salt and pepper and serve with the sausages and some gravy, if liked.
  • 3 Stout onion gravy: sauté thinly sliced onions in butter and season with salt and pepper, then sprinkle with a little sugar to caramelise. Stir in a spoonful of flour and then pour in enough Guinness or beef stock from a cube to make a thick smooth gravy.
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Apple Parsnip Soup @KerrygoldUSA

Ingredients:
  • 4 ounces Kerrygold Unsalted Butter
  • 1 large shallot, minced
  • 1 leek (white part only), halved lengthwise, washed and dried, cut into ¼ inch pieces
  • 1 clove garlic, crushed
  • 1 large (¾-pound) Yukon Gold potato, peeled and cut into 1-inch pieces
  • 2 parsnips (about ½-pound), peeled and cut into 1-inch pieces
  • 2 Granny Smith apples, peeled, cored and chopped into 2-inch pieces
  • 5 cups vegetable broth
  • 2 cups apple juice
  • 1 cup whole milk
  • ½ cup flat leaf parsley
  • Kosher salt and freshly black pepper
Directions:

Place a large saucepan on the stove over a medium heat. Add the butter, and when melted, add shallots, leeks and garlic and using a wooden spoon to occasionally stir. Cook until leeks are tender, about 7 minutes.

Add the potato, parsnips and apples and cook until just potatoes are starting to soften, about 5 minutes.

Add the broth and apple juice; reduce stove temperature to a simmer. Cover the saucepan and cook until the vegetables are very soft, about 30 minutes.

Remove the saucepan from the heat, add the parsley and using a blender, or an immersion blender, thoroughly purée the mixture.

Return the saucepan to the stove over a medium-low heat and stir in the milk. Heat the soup, stirring occasionally, until the soup is heated through and boils. Taste and season with salt and pepper.

Tasted and perfected in the Sur La Table kitchen.

APPLE PARSNIP SOUP

 

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Japanese milk bread – Shokupan @rachelallencooks #Ballymaloe

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  • rachelallencooks's profile picturerachelallencooksVerifiedHappy Homemade Bread Day 🍞

    Japanese milk bread – Shokupan

    This is a Japanese tear-and-share loaf of bread with the most wonderful pillowy soft texture. It’s inspired by the Yudane and Tangzhong method where a little bit of flour and water or milk (both in this case) are cooked together to make a white sauce before mixing in the remaining ingredients. This method pre-gelatinises the starch in the flour allowing it to absorb more liquid, giving you a super-light loaf that stays fresh for longer as it retains the moisture.

    It also is divine with cinnamon, cardamom,dried fruit and/or candied peel added as a sweet treat.

    Here’s the recipe 👇🏽 below in Comments in 2 parts! Happy baking 🧡

    This bread can be made so easily using a Thermomix @thermomixukandireland too!Edited · 3h
  • rachelallencooks's profile picturerachelallencooksVerifiedThis quantity will make one 23 cm tear-and-share loaf.

    50g water
    50g milk
    15g strong white flour

    375g strong white flour
    15g milk powder
    25g caster sugar
    1 teaspoon salt
    115g milk
    1 egg, beaten
    25g fresh yeast or 12g dried yeast
    50g butter, melted

    Pour the water and the milk into a small saucepan and bring to the boil. Add in the 15g of flour & cook, whisking all the time, over the heat for a couple of minutes until the liquid has thickened to a white sauce. Tip the white sauce into a bowl & cool.
    Place the 375g of strong white flour in a mixing bowl, or the bowl of an electric food mixer (with the dough hook attached) ) with the milk powder, the sugar & the salt, & mix.
    Now place the milk in a separate bowl & add in the beaten egg, the yeast,the melted butter & the white sauce. Stir then pour all of this liquid into the dry ingredients & mix to a dough. Knead for 8-10 minutes by hand or in the machine until you have a smooth and almost springy dough, don’t add flour while you’re kneading, the dough is supposed to be slightly sticky. When I’m using a stand mixer for this I scrape down the sides of the bowl a couple of times during kneading.
    When the dough has been kneaded enough it will be smooth on the outside. Press it with a floured finger and the dent that you make with your finger should spring back a little bit.
    Place the dough into a bowl that’s large enough to take the dough when doubled in size (or leave it in the stand mixer bowl) & cover the bowl with a clean tea towel or a plate. Place it somewhere warm, not above 45’C, or just standing on the counter in your kitchen and allow the dough to double in size, this may take 2 hours. If you wish you can place the covered bowl of dough in the fridge overnight.
    When the dough has doubled in size, using a floured fist, punch the dough down to knock it back then knead it for just 1 minute.
    Brush a 23cm spring-form tin with melted butter, then dust with flour.
    Divide the dough into 8 equal pieces, each weighing about 90g. Keep all dough covered with a clean tea towel while you work with one ball of dough. On a very lightly floured work surface, place one ball of dough.2 likesReply
  • rachelallencooks's profile picturerachelallencooksVerifiedOn a very lightly floured work surface, place one ball of dough. Fold the edges, all the way round, into the centre of the ball of dough, squashing it down in the centre as you go. Turn the ball over so that the folded side is on the underside and the smooth side is on top. Roll the ball gently under the palm of your hand to make a round roll then place into the prepared tin. Repeat with all the other balls of dough so that you end up with 7 around the sides, spaced apart, and one ball in the centre. Now cover with the tea towel again and place on the worktop or somewhere a little warmer, again not above 45’C , and allow to rise again until almost doubled in size, about 35-45 minutes.
    Preheat an oven to 200’C. The dough is ready when you make a little dent with a floured finger and it doesn’t spring back. Also, the balls of dough should have joined together at this stage. Whisk the egg with a pinch of salt and brush very gently over the top of the risen bread. Place the bread in the lower part of the preheated oven to bake for 30-40 minutes. The dough, out of the tin, should sound hollow when you tap it on the base. If you wish you can bake the bread out of the tin for the last 5 minutes of cooking time. Place on a wire rack to cool.2 likesReply
  • leanwithlesleyLooks delicious, reminds me of your ciabatta/tabata 😂❤️Reply
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