Gratin of haddock with Imokilly cheddar and mustard by Rachel Allen #Ballymaloe
.@rorysfood blackberry and sweet geranium posset #Ballymaloe
By Rory O’Connell Celebrity Chef
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How to Cook Well, with Rory O’Connell
Watch How to Cook Well with Rory O’Connell at 8:30pm on Tuesday evenings on RTÉ One.
Ingredients
A classic lemon posset or set cream is a simple and lovely thing and my version here with blackberries and sweet geranium leaves is I believe a good and delicious variation on the theme. It is remarkable how easy this is and how without the aid of egg or gelatine, the mixture sets into a tender chilled pudding. I like the possets served straight from the fridge, so nice and chilly.
I often make this during the winter months using wild blackberries that I have frozen in the late summer or early autumn. If you are using frozen berries, use them straight from the freezer. I never cease to be amazed by the value one gets from a few bags of frozen fruit when fresh local fruit is simply not an option due to the seasons.
A little softly whipped cream is the perfect accompaniment along with a fresh organic or crystallised rose petal. The combination of rose and blackberry is a marriage made in heaven and I might be tempted to add a few drops of rose water to the cream when whipping. Be careful though as too much rose water will yield a flavour that is too strong and overpowering. The flavour of the rosewater cream should be akin to catching the scent of a rose while walking about the garden – there but almost illusive.
If you do not have the lemon or rose-scented geranium, you can just leave it out. The fragrant leaves do however bring a magical element to the dish. The plants are easily found at good garden centres and can be treated as a house plant living on a bright window-sill or if the weather is mild where you live, they can spend spring, summer and autumn out of doors in a sheltered sunny spot. I can’t imagine not having one of these plants for the ravishing flavour to bring to certain dishes. In fact, it is the sort of magic that one receives from this rather innocuous looking leaf that humbles and mesmerises me and reminds me every time I use it, how astonishing nature is and how fortunate that my career has brought me down this path where I handle these treasures all of the time. Oh, joy.
The possets can be served in little cups or glasses or the prettiest receptacle you like to use. The portions are quite small as this is quite a rich little dish but I always think it is better to be longing for one more spoonful rather than being faced with too much food.
A thin lacy biscuit such as the Nougatine biscuits would also be good here and I might be tempted to add a few drops of rose water to the cream when whipping.
Serves 8
400ml cream
90g caster sugar
5 leaves of rose or lemon scented geranium
100g blackberries
50ml lemon juice.
Method
Place the cream, sugar, geranium leaves and blackberries in a small saucepan and bring to a bare simmer.
Stir the saucepan occasionally to encourage the sugar to dissolve. Maintain that bare simmer for 5 minutes. If the cream boils hard the texture and consistency of the posset will be spoiled.
Remove the saucepan from the heat and stir in the lemon juice. You will notice the colour of the cream improving dramatically as soon as the lemon juice goes in.
Now strain the cream through a sieve to remove the geranium leaves and at the same time push as much of the blackberries through as possible.
Pour the strained cream into 8 little cups or glasses and allow to cool before placing in the fridge for 3 hours to set.
The posset will keep perfectly in your fridge for several days. I like to cover them to protect the delicate flavour.
Serve with a little softly whipped cream and if you have them, a fresh or crystallised rose petal and a nougatine biscuit.
Healthy Salmon Teriyaki Bowl with Avocado
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dunnesstoresVerified- Healthy ✅ Tasty ✅ Affordable ✅ Try this tasty Salmon Teriyaki Bowl using ingredients from our own label range 😋
Ingredients:
1 tbsp sunflower or olive oil
2 salmon fillets
100ml teriyaki sauce
200g broccoli, cut into florets
1 avocado, sliced
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
Healthy Salmon Teriyaki Bowl with Avocado
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collettefinne and others
- dunnesstoresVerified
- Healthy ✅ Tasty ✅ Affordable ✅ Try this tasty Salmon Teriyaki Bowl using ingredients from our own label range 😋
Ingredients:
1 tbsp sunflower or olive oil
2 salmon fillets
100ml teriyaki sauce
200g broccoli, cut into florets
1 avocado, sliced
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
Cullen’s at Home: Chocolate chip cookie ice-cream sandwich @AshfordCastle
Come rain, hail or shine it’s always a good time for chocolate chip cookie ice-cream sandwich. Even better when it’s all homemade.
Come rain, hail or shine it’s always a good time for chocolate chip cookie ice-cream sandwich. Even better when it’s all homemade.
We use baking soda in this recipe, the baking soda gives makes the cookie chewy and when frozen the perfect crunch. However, if you prefer a doughier cookie, just replace the baking soda with baking powder.
If you enjoyed making this recipe, share your pictures with us, tagging @AshfordCastle.
This recipe makes 14 sandwiches.
For the chocolate chip cookies
Ingredients:
- 350g plain flour
- 5g baking soda
- Pinch of salt
- 225g salted butter
- 175g caster sugar
- 175g soft brown sugar
- 2 whole eggs
- 350g dark chocolate (chunks, chips or buttons)
Method:
- Place the butter, caster sugar, brown sugar in a bowl.
- And the vanilla into the mixing bowl, and using the spade attachment, beat until creamy.
- Add the eggs and mix for a further 2 – 3 minutes.
- Add the sieved flour, baking soda and salt.
- Add the chocolate and mix for a further 1 – 2 minutes until all is combined (Do not over mix the mixture as it will result in heavy cookies!).
- Weigh each cookie into 25g balls.
- Place the cookies on a tray lined with parchment paper. Ensure they are at least 8cm apart on the tray.
- Bake at 180°c for 14 minutes in the oven.
- Once they are cooked remove from the oven, leave to rest for 2 minutes. Then use a 7cm diameter cutter to cut the cookie into a perfect circle.
For the vanilla ice-cream
Ingredients:
- 500g cream
- 500g milk
- 240g egg yolk
- 240g caster sugar
- 2 vanilla pods
Method:
- Heat the cream, milk and vanilla pods (split lengthways) in a saucepan.
- Combine the egg yolks and caster sugar.
- Pour the boiled milk/cream over the egg mixture and combine well.
- Pour back into a clean saucepan and cook out the mixture until it reaches 85°c.
- Place into an ice-cream machine and churn.
- Place the ice-cream into a 7cm diameter silicone mould or alternatively spread on a tray 2cm in height and cut with a 7cm cutter when frozen solid.
Assembly:
- Take two cookies and place the ice cream in between each cookie. Freeze for 2 hours.
- Once frozen dip half of the cookie in tempered milk chocolate.
- Store in the freezer until ready to enjoy. For the ultimate indulgence, enjoy with a glass of Irish cream liquor.
A sneaky shortcut
If you’d rather skip the baking and keep your kitchen clean, you can order premade chocolate chip cookie ice-cream sandwiches from Cullen’s on the Ashford Castle Estate as part of the Cullen’s at Home click and collect service.
Cozy, creamy, and full of flavor. This butternut squash risotto blends hearty brown rice with colorful vegetables for a nourishing twist on a classic comfort food. Perfect for family dinners or special occasions. @MayoClinic
Butternut squash risotto is a delightful and nutritious dish that combines the creamy texture of traditional risotto with the wholesome goodness of brown sushi rice and a medley of vibrant vegetables. Perfect for a cozy dinner or a special occasion, enjoy a hearty and healthy meal that will leave you feeling satisfied and nourished.
Servings: 6
Serving Size: ¾ cup
Nutritional Information Per Serving
- 171 calories
- 5 g total fat
- 3 g saturated fat
- 0 g transfat
- 0 g monounsaturated fat
- 13 mg cholesterol
- 362 mg sodium
- 24 g total carbohydrate
- 3 g dietary fiber
- 4 g total sugars
- 8 g protein
Ingredients
- ½ cup uncooked brown sushi rice
- 1 teaspoon olive oil
- 1 cup diced onion
- 4 cups low-sodium chicken stock
- 1 cup white wine
- 2 cups roasted butternut squash, chopped
- 1 cup chopped zucchini
- ½ cup frozen peas
- 5 chopped crimini mushrooms
- 1 tablespoon chopped sage
- 1 teaspoon chopped thyme
- ½ cup shredded Asiago cheese
- 1 tablespoon heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Directions
- Follow package directions to partially cook the rice for about 40 minutes. Drain excess water and set aside.
- Preheat a medium sauté pan to medium-high heat and add olive oil.
- Add the onions and sauté until soft.
- Add the rice to the pan and sauté with the onions for about 2 minutes, stirring continuously.
- Reserve 1/2 cup of stock. Then pour 1/2 cup of stock into sauté pan and let it absorb into the rice.
- Stir in 1/2 cup of wine and let it absorb into the rice.
- Continue adding stock and wine in 1/2-cup increments, cooking each time until the liquid is absorbed before adding more, about 30 to 45 minutes total.
- Add the squash, zucchini, peas, mushrooms, sage and thyme to the pan, and cook until the vegetables are soft, about 3 to 5 minutes.
- Add the last 1/2 cup of the stock. Once the stock is absorbed into the rice, add the cheese, cream, salt and pepper; stir well.
Dietitian’s tip:
Traditional risotto is made with uncooked white rice. Brown rice adds fiber and nutrients, but it takes a long time to make risotto this way. That’s why this recipe calls for partially cooking the rice.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.
Darina Allen: One-Dish Roast Chicken Supper with Thyme and Rosemary @ballymaloecookeryschool
One-Dish Roast Chicken Supper with Thyme and Rosemary
Another lip-smackingly delicious dish that family and friends love me to cook for them. A whole roasting tray of crispy chicken, bacon and potatoes, perfumed with rosemary and thyme leaves.
Ingredients:
2 tbsp extra virgin olive oil, plus extra for drizzling
500g streaky bacon lardons
2kg free-range, organic chicken thighs (drumsticks and wings can also be included)
2-3 tbsp thyme leaves
1-2 tbsp chopped rosemary
1.1kg (about 10 large) potatoes
250g onions, sliced
60-110ml hot chicken stock
Flaky sea salt and freshly ground black pepper
To serve:
Green salad/Tomato fondue/Piperonata
You will need:
1 roasting tin
37 x 31cm or 2 small tins – 30 x 20cm
Method:
1 Preheat the oven to 230°C/Gas Mark 8.
2 Heat the olive oil in a roasting tin, add the bacon and toss over a high heat until it is beginning to colour. Remove to a plate with a perforated spoon.
3 Season the chicken generously with salt and pepper.
4 Put into a large bowl and scatter with most of the thyme leaves and chopped rosemary, reserving some for the potatoes. (I sometimes add a sprinkling of chilli flakes or smoked paprika – it gets a brilliant reaction).
5 Toss well.
6 Peel the potatoes and cut into 1cm thick chips. Dry and season well with salt, pepper and the reserved herbs. Add to the bowl with chicken.
7 Drizzle with the bacon fat and olive oil from the pan and toss once again.
8 Scatter the onions and bacon over the base of the roasting tin(s). Arrange the chicken and potatoes haphazardly on top, making sure that the potatoes are popping up. Drizzle with a little more olive oil.
9 Roast for 45 minutes–1 hour or until the chicken is cooked through (the juices should be running clear if pricked with a knife) and the chips are crispy at the edges. (Organic chicken pieces are larger, so cooking time can be up to 1¼ hours.)
10 Add the chicken stock at the end if the dish needs a little more juice.
11 Serve from the tin, family style, with a good green salad and vegetables of your choice, such as tomato fondue or piperonata if you wish.
See more online:
https://www.irishexaminer.com/food-columnists/arid-41796485.html
Sharon Hearne Smith’s Porridge Bread is SO easy to make! @RTEToday
Food Stylist & Writer
Sharon Hearne Smith’s Sesame Seed Porridge Bread from Today with Maura and Dáithí.
Ingredients
This is an unusual bread recipe, based on porridge oats and yoghurt instead of flour and water. It is quick, easy and virtually foolproof to make.
Use any selection of seeds you prefer instead of sesame seeds, or omit them altogether for a plain bread. Alternatively, add other flavours like nuts and dried fruits or sundried tomatoes and basil or a swirl of pesto would be delicious too. This bread stays quite moist and fresh for a few days stored in an airtight container.
Makes: 1 loaf (about 12 slices)
- Sunflower oil for greasing
- 500g tub natural yoghurt
- 100ml milk
- 2 tbsp olive oil
- 2 tbsp sesame seeds + extra for sprinkling
- 2 tsp bicarbonate of soda
- 2 x 500ml yoghurt tubs of porridge oats (or 400g)
- butter for serving, optional
Method
- Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6. Grease a 1Lb loaf tin (approximately 3 x 5 x 7 inch) with parchment paper and grease again.
- Scoop the yoghurt into a large bowl. Add the milk, oil, sesame seeds and bicarbonate of soda and mix until well blended.
- Fill a clean and dry yoghurt tub with oats and tip them in. Repeat with a second tub of oats. Alternatively, weigh out 400g of oats on a scales.
- Mix everything together until well blended.
- Spoon into the prepared tin, spreading the top level. Scatter a small handful of sesame seeds on top.
- Bake for 45 minutes or until golden brown and a skewer comes out clean when pierced in the middle.
- Remove from the tin and return the loaf to oven, directly on the shelf, for another 5 minutes to dry out the crust.
- Remove and leave to cool on a wire rack. Cut into slices and serve spread with a little butter if liked.
Satay Style Baked Chicken recipe @nevenmaguire @dunnesstores
https://www.instagram.com/reel/C_gZayaqDGE/?igsh=MW4ycmcycTAyNG5ndw==
Liked by spinaelizete and others
- dunnesstores
- This Satay Style Baked Chicken recipe from our brand ambassador @nevenmaguire is perfect for feeding the whole family. Find the full recipe below and shop the ingredients in your local @dunnesstores
Ingredients (Serves 4)
2 Tbsp. Simply Better Thai Yellow Curry Paste
1 Can Simply Better Thai Coconut Milk
4 pieces Simply Better Palm Sugar
2 packets Simply Better Irish Corn Fed Chicken Thigh Fillets, trimmed
1 Jar Simply Better Double Roasted Smooth Peanut Butter
2 Tbsp. Simply Better Irish Made Soy & Ginger Sauce
2 Tbsp. Simply Better Irish Made Sweet Chilli Sauce
2 Limes, 1 juiced & 1 cut into wedges
2 packets Simply Better Irish Corn Fed Chicken Thighs
1 Simply Better Irish Red Chilli, cut into rings
Handful Fresh Coriander leaves
Simply Better Organic Thai Jasmine Rice, to serve
Method
Put the curry paste in a shallow dish with half of the coconut milk and crumble in two pieces of the palm sugar. Mix with a fork to form a smooth paste, then add the chicken and mix well to combine. Cover with cling film and leave to marinate for at least 1 hour, although the longer the better. Remove from the fridge about 20 minutes before you plan to cook it.
To make the peanut-coconut sauce, add the peanut butter with the soy & ginger sauce, sweet chilli sauce, lime juice, the remaining palm sugar and coconut milk to a saucepan and stir over a gentle heat to make a smooth sauce. Transfer to a bowl and set aside until needed.
Preheat the oven to 200°C (400°F/Gas Mark 6). Arrange the chicken on a baking tray and bake for 35-40 minutes until the chicken is cooked through and golden brown. Remove from the oven and arrange on a platter, then scatter over the fresh chilli and coriander. Tuck in the lime wedges and serve straight to the table with the rice and peanut-coconut sauce for dipping.
NEVEN’S TOP TIP
To make this an easy family tray bake, add a packet of baby potatoes that you’ve halved and tossed in a little oil to the chicken before roasting.
Neven’s recipes: Tiramisu and Pavlova Wreath with Exotic Fruit – Marty in the Morning @rte lyricfm 🤩😀
Tiramisu
The name of this simple dessert comes from the Italian tirami su, meaning ‘pick me up’ (or ‘cheer me up’). Tiramisu has been subjected to many variations over the years, but this is the original recipe and – in my opinion – the best! This is a dessert that actually benefits from being made ahead, allowing the lovely flavours to mingle. As a result, it is perfect for a large gathering.
Serves 8–10
- 4 large eggs
- 100g caster sugar
- 250g mascarpone cheese 2
- 50ml cream
- 250ml freshly brewed strong espresso coffee (left to cool completely)
- 150ml Tia Maria or Kahlúa liqueur
- 40 sponge fingers
- 50g bar plain chocolate
- 2 tsp cocoa powder
Separate the eggs, putting the yolks in one bowl with 80g of the sugar, and the egg whites in another. Using an electric beater, whisk the egg yolks and sugar until pale and creamy, then mix in the mascarpone cheese until well combined. Whip the cream in a separate bowl until soft peaks form, then fold into the egg yolk and mascarpone mixture.
Using spotlessly clean beaters, whisk the egg whites with 20g of sugar until soft peaks form, then fold this into the mascarpone cream. Spoon a third of this mixture into a suitable dish that is at least 2cm deep. Pour the coffee into a shallow dish and stir in the Tia Maria or Kahlúa. Dip in enough of the sponge fingers to make an even layer on top of the mascarpone mixture. Only dip the sponge fingers in as you go along, so they don’t soak for too long and become difficult to handle.
Cover the layer of soaked sponge fingers with another third of the mascarpone mixture, then grate most of the chocolate bar on top using the coarse side of a grater. Add another layer with the rest of the soaked sponge fingers, then spoon over the remaining mascarpone mixture and spread evenly with a back of a spoon. Cover with cling film and chill overnight to allow the flavours to develop and the dessert to settle. To serve, give the tiramisu a good dusting of cocoa powder, then grate over the rest of the chocolate. Place in the middle of the table so that everyone can help themselves.
SERVE AFTER … A go-to dessert if you like spoiling your guests after a long Italian-inspired meal. Tiramisu is ideal for the warmer months since it can be made well in advance and kept in the fridge until needed.
Pavlova Wreath with Exotic Fruit
Cakes are always the sweet option of choice for birthdays and anniversaries. However, I would like to introduce to you the Pavlova Wreath – it is very pretty and easy to make, and it delivers an incredible flavour. As always, feel free to use your own favourite combination of flavours to personalise it. Be sure to produce it with a flourish for that ‘ta-da’ moment!
Serves 10–12
- For the meringue
- 5 egg whites
- 250g caster sugar
- 50g icing sugar
- 2 tsp cornflour
- For the raspberry sauce
- 200g raspberries
- 2 tbsp icing sugar
- 1 tbsp lime juice
- 2 tsp cornflour or arrowroot
- For the crème Chantilly
- 200ml cream (well chilled)
- 1 tsp vanilla extract
- 40g icing sugar
- To decorate
- 200g raspberries
- 400g tin lychees, well drained and cut in half
- 2 passion fruit, halved and seeds scooped out
Preheat the oven to 140°C (275°F/Gas Mark 1). Put the egg whites into the bowl of a stand mixer.
Turn on to a medium speed and whisk until they begin to go frothy and hold their shape a little. Mix the caster and icing sugar together, then add about one third to the eggs in a steady stream, whisking all the time on medium to high. The mixture will now begin to thicken a little.
Make sure that all the sugar has dissolved before you add any more. Add the next third and repeat the process, whisking it all up well. Then add the final third of the sugar. Whisk on high now, since the egg mixture will be much more stable. Keep whisking until you reach the stiff-peak stage. Add the cornflour and fold in with a spoon. Draw a 25cm circle on a piece of parchment paper and use it to line a large baking sheet, then draw a 10cm circle in the middle. This is your stencil. Put dollops of the meringue mixture on to the wreath stencil, keeping it within the edges.
Bake for 55–60 minutes until the meringue has just a little colour. Remove it from the oven and leave to cool. Meanwhile, make the raspberry sauce. Blitz the raspberries in a food processor with the icing sugar and lime juice, then pass through a sieve into a small pan using a plastic spatula. Mix the cornflour or arrowroot with one tablespoon of water until smooth, then add this to the raspberries. Bring to the boil over medium to high heat, then simmer gently for a few minutes until thickened, stirring occasionally.
Set aside to cool. For the crème Chantilly, whisk up the cream, vanilla and sugar in a bowl until it is just beginning to hold soft peaks. Cover with cling film and chill until needed. Carefully slide your Pavlova wreath on to a large, flat serving plate. Place dollops of the crème Chantilly around the top of the wreath, then drizzle over some of the raspberry sauce; the rest can be served in a jug at the table. Decorate the wreath with the raspberries, lychees and passion fruit pulp. Serve straight away.
Foodaware 
Serves six.
You will need:
6 x 175g (6oz) pieces of haddock
Salt and freshly ground black pepper
225g (8oz) Irish mature Cheddar cheese, grated
1 tablespoon Dijon mustard
4 tablespoons cream
Ovenproof dish 8½ x 10 in (21.5 x 25.5cm)
Pre-heat the oven to 180°C, 350°F, Gas 4.
First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.
The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.
To cook, place in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under a hot grill for just a few moments to colour the cheese.