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.
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
Preheat the oven to 190°C/375°F/ gas mark 5.
Line a baking tray with parchment paper.
Heat the olive oil in a large frying pan.
Add the onion, garlic and mushrooms and cook over a medium to high heat for 2-3 minutes until almost tender.
Reduce the heat, add the cream and Madeira to the pan and cook for another minute.
Add herbs and salt and pepper to taste.
Sauté for another minute until the spring onions are just tender and the liquid has almost completely reduced.
Allow to cool completely.
Unroll the sheets of filo pastry and place them all, one on top of the other, on a work surface.
Brush the top sheet of pastry with beaten egg and then spread over the mushroom mixture to within 4cm (1½in) of the edges.
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.
Place the strudel seam-side down on the parchment paper and brush it all over with the remaining beaten egg.
Bake for 20-25 minutes until crisp and golden brown.
Allow to cool for a few minutes before carefully placing on a chopping board.
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
Heat a heavy based saucepan, add the Madeira Wine and reduce by half.
Gradually whisk in the beef stock until smooth, followed by the tomato purée.
Simmer for approximately 5 minutes, stirring occasionally until slightly thickened.
Whisk in the cream, bring to the boil, season to taste and thicken with some diluted cornflower.
Happy Late Late Toy Show Day ! 🎉 Why not whip up these Dark Chocolate, Ginger & Hazelnut Oaty Biscuits as a treat for you and the little ones tonight🍫 Crunchy, sweet, and packed with that zingy ginger kick—Enjoy this cookie while you enjoy the show! 😍🍪 #Flahavansirishoats
METHOD: 1. Pre-heat the oven to 180°C/Gas mark 4 and line a large baking tray with baking parchment 2. Combine the Flahavan’s Jumbo Oats, buckwheat flour, baking powder, cinnamon and chopped hazelnuts together in a large mixing bowl 3. In a saucepan, mix together the hazelnut butter, tahini, coconut oil, ginger syrup and maple syrup and gently melt over a low heat until combined 4. Add the wet ingredients to the dry and stir, slowly folding in the stem ginger 5. Roll the mixture into 18 small balls and place on the baking tray. Gently flatten each ball with a fork and bake in the oven for 12-15 minutes (or until brown on the edges) 6. Once cooked, allow to cool for 15 minutes on the baking tray before transferring to a cooling rack. Whilst the cookies are cooling, melt the Butlers 70% Dark Chocolate in a bowl over a pan of hot water, making sure the bowl doesn’t touch the water 7. Drizzle the chocolate over them using a teaspoon. Allow the chocolate to cool and set completely, then enjoy or wrap up with some ribbon and treat your friends and family
#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.
Bring a pan of water to the boil, add the potatoes and cook for 10 minutes until par-boiled, not fully cooked through. Remove and allow to cool whilst you prepare the rest of the dish.
Combine the sausagemeat, hazelnuts and parsley in a bowl and mix thoroughly.
Divide the sausagemeat filling between the pockets in each chicken breast. Season the chicken with a pinch of salt and roll each chicken breast in 3 slices of pancetta. Place the chicken breasts on a baking tray and bake for 10–15 minutes, depending on the thickness of the breast. When the chicken is cooked through, remove from the oven and rest for 5 minutes.
Grate the par-boiled potatoes on a box grater. Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the grated potato, garlic powder, onion powder and a pinch of salt and fry until golden.
In a separate pan, melt the butter and add the garlic and sage leaves. Fry until the leaves are wilted, then add the mushrooms and a pinch of salt. Cook for 1–2 minutes until golden.
Add the chicken stock and reduce to a sauce consistency. You can add an extra knob of butter to finish the sauce, if you like.
To serve, place the fried potato on a serving plate. Carve the chicken and arrange on top, finishing with the mushroom sauce.
A gorgeous, healthy and flavoursome soup. Serves four as a starter.
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.
Pommes persillade might sound fancy, but the homey side dish — a staple on bistro menus — is incredibly easy to make at home. Crispy potatoes with soft, tender centers are tossed in melted butter, minced garlic, and fresh parsley to create the ultimate side dish. It’s like the classic diner home fries you know and love, only elevated.
The trick to getting these potatoes super crispy is to boil them in salted water before pan-frying them. This does two things: It cooks the potatoes all the way through so they are perfectly tender, and it helps bring some of the potatoes’ gelatinized starches to the surface so the potatoes get nice and crispy. To do this, you’ll cover diced potatoes with cold water, bring to a boil, drain them, and let them dry on a sheet tray, where they’ll cool for at least 10 minutes to allow the excess water to evaporate. Then, fry them in a hot skillet to crisp them up.
Here, we’re garnishing the crispy spuds with shredded Parmesan cheese to amp up their savoriness, but you can leave it out and still end up with a delicious side dish. Serve them immediately to maintain their crispy texture and pair with your favorite protein for the ultimate weeknight dinner.
Pommes Persillade
Yield: Serves 6 to 8
Prep Time: 15 minutes
Cook Time: 25 minutes to 30 minutes
Ingredients
4 medium russet potatoes (about 1 1/2 pounds total)
1 tablespoon plus 3/4 teaspoon kosher salt, divided
Peel and cut 4 medium russet potatoes into 1-inch cubes. Place the potatoes in a large pot and add enough cold water to cover potatoes by 1 inch. Stir in 1 tablespoon of the kosher salt. Cover and bring to a boil over high heat. Uncover and reduce heat to low to maintain a gentle simmer. Cook until potatoes are easily pierced with a knife but not falling apart, 12 to 14 minutes. Meanwhile, line a baking sheet with paper towels.
Drain the potatoes, then transfer onto a baking sheet and spread into a single layer. Pat the potatoes dry with more towels and let cool for 10 minutes. Meanwhile, mince 2 garlic cloves, coarsely chop the leaves from 1/2 bunch fresh parsley, and finely shred 1 ounce Parmesan cheese (about 1/2 cup). Microwave 4 tablespoons unsalted butter in a large microwave-safe bowl until melted, about 30 seconds. Add the garlic, parsley, 1/2 teaspoon black pepper, and the remaining 3/4 teaspoon kosher salt, and stir to combine. Set aside.
Heat 2 tablespoons olive oil in a 10-inch cast iron or nonstick skillet over medium-high heat until shimmering. Working in batches if needed, add the potatoes and cook, stirring and flipping them often, until golden-brown and crisp on all sides, 10 to 12 minutes total. Transfer the potatoes into the bowl of garlic butter and toss to coat. Transfer into a serving bowl and garnish with the Parmesan.
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.
This recipe for breakfast croissants from our brand ambassador @nevenmaguire is the perfect Mother’s Day weekend treat. Find the full recipe below and shop the ingredients in your local Dunnes Stores.
Ingredients 1 packet Simply Better French Made All Butter Croissants 1 packet Simply Better Italian Prosciutto Di Parma 6 Simply Better Irish Free Range Corn Fed Large Eggs 2 Tbsp. Simply Better Jersey Cream 1 Pack Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar 2 Tsp. Finely Snipped Fresh Chives Simply Better Oriel Sea Salt and Freshly Ground White Pepper Simply Better Handmade Tomato Relish, to serve
Method Preheat the oven to 190°C (375°F/Gas Mark 5). Place the croissants on a non-stick baking sheet and cook for 25 minutes. Remove from the oven and leave to cool.
Once the croissants are cooked, heat a non-stick frying pan over a medium heat. Add two slices of the prosciutto and cook for about 10 seconds on each side to just crisp up. Transfer to a plate while you cook the remainder.
Break the eggs into the frying pan over a low heat and add the cream and season with salt and pepper. Stir gently with a spatula, allowing large curds to develop. Switch off the heat while the eggs are still very soft as they will continue to cook.
Carve each croissant in half and add slices of the Cheddar on to each one and then place the slices of Prosciutto on top. Add spoonfuls of the softly scrambled eggs then top with the other half of the croissant. Arrange on plates and garnish with the chives and serve with some of the tomato relish.1d
This Chicken Pot Pie recipe from our @ simplybetterds brand ambassador Neven Maguire is perfect for feeding the whole family. Find the full recipe below and shop the ingredients online and in store.
Chicken Pot Pie Ingredients (Serves 4) 3 Simply Better Irish Corn Fed Chicken Breast Fillets, cut into cubes 1 Pack Simply Better Dry Cured Unsmoked Irish Bacon Lardons 1 Tub Simply Better Irish Made Poultry Gravy 2 Tbsp Simply Better Italian Pesto alla Genovese with PDO Genovese Basil 1 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil 1 Block of Simply Better Ready to Roll All Butter Puff Pastry, thawed 250ml Simply Better Single Source Irish Jersey Cream 50g Butter 2 Carrots, diced 2 Celery Sticks, diced 1 Large Onion, diced 2 Cloves Garlic, crushed 100g Frozen Peas 1 Tbsp Fresh Thyme Leaves Egg Wash (1 Egg and 2 Tbsp Milk beaten together) Sea Salt & Freshly Ground Black Pepper
Method 1. Preheat the oven to 200°C (400°F/Gas Mark 6). 2. Heat the rapeseed oil and butter in a large non-stick frying pan over a medium heat. Add the diced onion, garlic, carrots, celery and sauté for 2-3 minutes until softened. Add the bacon lardons to the pan along with the thyme leaves and mix well. 3. Add in the cubed chicken and season generously with salt and pepper. Cook the chicken for 3-4 minutes until lightly browned on all sides. 4. Pour in the poultry gravy, basil pesto and cream to the pan and stir well to combine then add the frozen peas. Transfer the chicken and vegetable mix to an ovenproof dish and allow to cool for about 25-30 minutes. 5. Roll out the pastry to fit the size of the dish. Place the pastry on top of the dish and brush with the egg wash. Bake in the oven for 25-30 minutes until the pastry has puffed up and become golden brown.
