recipes – Foodaware

May 23, 2022May 23, 2022

Neven Maguire’s Brown Bread Recipe

Everyone claims to have a great family recipe for wheaten bread. I’ve experimented with a lot of recipes over the years and this is deinitely the best I’ve tasted to date. It has a lovely sweet flavour but is still very much a savoury bread

Ingredients

500 g (1lb 2oz) coarse wholemeal flour
125 g (4 1/2oz) plain flour, plus extra for dusting
1 tsp bread soda
1 tsp salt
600 ml (1 pint) buttermilk, plus a little extra if necessary
1 tblsp light brown sugar
1 tblsp melted butter, plus extra butter for greasing and serving
1 tblsp golden syrup
1 tblsp porridge oats

Method

Preheat the oven to 200°C (400°F/gas mark 6) and grease 2 x 900ml (1 1/2 pint) loaf tins.
Sift the flours, bread soda and salt into a bowl. Make a well in the centre of the dry ingredients and add the buttermilk, brown sugar, melted butter and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a nice dropping consistency. Add a little bit more buttermilk if necessary, until the mixture binds together without being sloppy.
Divide the mixture equally between the prepared loaf tins and sprinkle over the porridge oats. Bake for 1 hour, until cooked through and each one has a slightly cracked crusty top, checking halfway through that the loaves aren’t browning too much. If they are, reduce the temperature or move the loaves down in the oven.
To check that the loaves are properly cooked, tip each one out of the tin and tap the base. It should sound hollow. If it doesn’t, return it to the oven for another 5 minutes. Tip out onto a wire rack and leave to cool completely.
To serve, place the brown wheaten bread on a breadboard and cut into slices at the table. Hand around with a separate pot of butter for spreading.

Notes

Neven says: Cook it ahead! The beauty of this bread is that it takes so little time to prepare, but you could have everything weighed out and ready to go beforehand, though it’s hardly necessary. However, it can be frozen very successfully.

This recipe and many more are available in Neven Maguire’s The MacNean Restaurant Cookbook, published by Gill & MacMillan Books and available to buy here.

May 22, 2022

Casserole Roast Chicken with Indian Spices by Rory O’Connell

Sometimes when I want a spiced chicken dish, I want a no holes barred, hot and aromatic experience. Other times, I am in the mood for tender and succulent slices of chicken with a lightly spiced, thin cream or juice to accompany it. This recipe is the latter. The chicken is casserole roasted with a light sprinkling of spices and fragrant green chillies. The spiced cooking juices with the addition of cream become the light sauce. The chillies will collapse in the cooking, but infuse the sauce with there own special flavour. Some will want to eat the cooked chillies, others will avoid them. Serve this dish with a plain Pilaf Rice.

Serves 6

Topnotes

- Green chillies, if left on the plant, will eventually ripen and become red chillies
- The under ripe green chilli can have the same intensity of heat as the ripened red ones, but has quite a different flavour
- In this recipe, the spices are dry roasted before grinding. This heightens the flavour and is really worth the small extra effort involved
- To dry roast spices, heat a heavy cast iron pan and stir the spices until lightly brown or toasted. Refer to the colour of the unroasted spices as a colour guide if this is your first time doing this.
- Always roast different spices separately, as depending on shape and size, some will roast more quickly than others
- Grind the roasted spices in a spice grinder or pestle and mortar
- When grinding the spices, don’t forget to smell the fabulous aroma that arises from them in a little pall of exotic smoke. Glorious.

- - 1 free-range chicken, approx. 1.3kg
  - 20g soft butter
  - 1 heaped teaspoon coriander seeds, lightly toasted and ground
  - 1 heaped teaspoon cumin seeds, lightly toasted and ground
  - ¼ teaspoon turmeric powder
  - Pinch of chilli powder
  - 2 tablespoons lemon juice
  - 4 green chillies
  - 225ml cream
  - 2 tablespoons chopped coriander leaf
  - Salt and pepper

Preheat the oven to 180c / 350f / gas 4

Mix the ground coriander, cumin, turmeric and chilli powder with a pinch of salt. Mix this spice mix into half of the butter Heat a heavy casserole on a gentle heat. Rub the breasts of the chicken dry with some kitchen paper. Smear the remaining half of the soft butter on to the breasts. Place the chicken, breast side down into the heated casserole. The butter should sizzle a bit and that tells you the casserole is hot enough. If it doesn’t sizzle, whip out the chicken immediately and allow the casserole to get hotter. Allow the chicken breasts to become golden brown, making sure the casserole doesn’t get so hot that it actually burns the butter. This will involve a bit of manoeuvring, perhaps sitting the chicken on its side and so on. Season the coloured chicken breasts with a pinch of salt and pepper. Allow to cool for a few minutes and then smear the spiced butter all over it. Place the chicken back in the casserole, breast side up. Pop the chillies around the chicken and sprinkle over the lemon juice. Cover with greasproof paper and a tight fitting lid and place in the preheated oven. Cook for 90 minutes. Remove the casserole from the oven and check to ensure that the chicken is fully cooked. This can be done in several ways. One way, the best in my opinion, is to insert a metal skewer in between the leg and the breast. This is the last place to cook in the chicken so is the best place to check. Count to ten seconds. Remove the skewer and test the temperature of the skewer on the back of your hand. If it doesn’t feel so hot as to make you immediately pull the skewer away from your hand with a start, then the chicken probably is not cooked. The other way to test is to endeavour to extract a little juice from the same place, between the breast and the leg to see if it is completely clear. If it is not clear and if there is any trace of pink in the juice, then it is not cooked. If this is the case put the chicken back in the oven for a further 10 minutes and repeat the test.

Remove the cooked chicken and the chillies, which by now will be collapsed and a bit sad looking, from the casserole and keep warm in the oven with the temperature reduced to 50c / 100f / gas ½. Allow the chicken at least 15 minutes to rest before carving. Strain out all of the cooking juices into a bowl and allow it to settle for a minute or two. The butter and chicken fat will rise to the surface of the liquid. Spoon off the buttery fat, now full of the flavour of the spices, and save it for roasting vegetables. It is particularly good with parsnips or for tossing into crushed new potatoes. Place the degreased juices back in the casserole and add the cream. Bring to a simmer and cook until the sauce is lightly thickened. Add the chopped coriander leaves. Taste and correct seasoning. Carve the chicken neatly and serve with the sauce. The chillies should be used to garnish the dish and the heat fiends will find them delicious to eat.

http://www.bordbia.ie/consumer/recipes/roryoconnell/pages/casseroleroastchickenwithindianspices.aspx

May 22, 2022

Oaty White Chocolate Cheesecake Tart☘️

This dessert is oat of this world!

Serves 10|Takes 60 minutes

INGREDIENTS:

For the base
1 & 2/3 cups of Flahavan’s Rolled Oats
1 cup of toasted hazelnuts
1/2 cup of butter, plus extra for greasing the tin
1/3 cup of soft brown sugar
1 tbsp honey

For the cheesecake topping
1 & 1/3 cups of good quality white chocolate, broken into pieces
1 & 1/4 cups of sour cream
1 cup of cream cheese
1 tbsp lemon juice

To decorate
2 tbsp Flahavan’s Rolled Oats
2 tbsp hazelnuts, roughly halved
3 tbsp soft brown sugar
½ tsp lemon juice
3/4 cup of berries of your choice – strawberries, raspberries, blueberries, redcurrants or blackberries
1 ripe fig
A few thinly sliced grapes

METHOD:

Preheat the oven to 320°F. Grease a 9-inch, round, straight sided tart tin with removable base and line the base with a circle of baking parchment.
In a small saucepan, melt the butter, honey and sugar for the cheesecake base over a low heat stirring until combined. Leave to cool a little.

Meanwhile, place the hazelnuts in a food processor and blitz until finely chopped. Mix the Flahavan’s Oats with the hazelnuts and stir in the melted butter mixture until fully combined. Press the mixture into the prepared tin using the back of a spoon and push evenly up the sides to form the crust.

Place the cheesecake base in the oven for 15 mins. Once baked, remove from the oven and smooth over the mixture again with the back of a spoon pushing the mixture up the sides again if it has slipped down.
Place the tin in the fridge to cool completely (this should take around 30 minutes).

When the base is cool, make the cheesecake filling by melting the chocolate in a heat proof bowl set over a pan of hot water (making sure the base of the pan does not sit in the water). Once melted, leave to cool for 10 minutes – the chocolate should be liquid but not too hot.

In a mixing bowl whisk together the sour cream, lemon juice and cream cheese until fully combined. Next, add in the melted chocolate and whisk.

Pour the filling over the cooled base and, using a small spatula, spread it into a smooth, even layer. Place the cheesecake in the fridge for around 6 hours, until completely set.

To decorate, start by toasting the remaining Flahavan’s Oats and hazelnuts in a small frying pan over a medium heat, moving them around the pan for approximately 3 minutes, until completely toasted and golden brown. Stir in the sugar and lemon juice, and cook for around 1 minute until fully melted and combined. Tip onto a plate and leave to cool.
Remove the tart from the tin by gently heating the edges to release it – you can do this with a cloth soaked in a little hot water – and slide the tart onto a serving plate. Gather together the berries, figs and toasted Oats and arrange as you please. Slice into wedges to serve, and enjoy

http://www.flahavans.com

May 22, 2022

Odlums Gluten-Free Doughnuts

What you need:
**Ingredients**
500g of Odlums Self Raising Gluten Free Tritamyl Flour
20g of caster sugar
7g of fast action yeast
2 pinches of salt
300ml of milk
2tsp of baking powder
50g of melted butter
50g of caster sugar for dusting the doughnuts
Oil for deep frying
**For decorating**
Nutella
Odlums mini marshmallows

How to:

To make the doughnuts, place the gluten-free flour, caster sugar, salt and yeast in a large mixing bowl and make a well in the centre.
Add the milk and butter and, using your hands or a wooden spoon, combine the ingredients until you have a dough.
Turn the dough out onto a floured work surface and knead for 8–10 minutes until it becomes smooth.
Form the dough into a smooth ball and place it back in the bowl.
Cover with a tea towel and leave in a warm, dark place to rise for about 1-2 hours until the dough has risen.
Once the dough has risen tip out onto a lightly floured surface.
Divide into 12 pieces and shape into balls and flatten. Place on a lightly floured tray, cover with a cloth again and allow to prove for another 10-15 minutes.
Fill a large-sized pan with sunflower oil and heat to about 160˚C.
Drop the doughnuts into the oil, 2-3 at a time, and fry on each side until golden brown.
Remove to a paper towel-lined plate and continue frying until all doughnuts are done.
Place the caster sugar in a large bowl and toss each doughnut in caster sugar once cooked and allow to cool.
Once cooled fill with the Nutella chocolate filling.
Pierce them with a small knife and then using a piping bag and small nozzle pipe the Nutella into the centre.
Drizzle over more of it on top of them and then finish with the mini marshmallows. Enjoy.

May 22, 2022May 22, 2022

Rachel Allen’s Divine Rich Chocolate Cake recipe

rachelallencooks
Verified
Happy Sunday!
This Divine Rich Chocolate Cake recipe is from my 2nd cookbook, Rachel’s Favourite Food For Friends (published in 2005), that I come back to time & time again. This is a super quick to make and completely delicious cake that’s a bit brownie-like, a bit moussey-like, and can be made using ground almonds or flour, so super versatile. And, it keeps for ages, if you can keep it!
I made 2 this morning, one for home and one for a friend’s (belated) birthday!
Here’s the recipe below!
Serves 6-8
A little soft butter, for greasing the tin
150g dark chocolate, chopped
125g butter
150g caster sugar
3 eggs, whisked to break up
50g ground almonds or plain flour

For the Chocolate Glaze:
110g dark chocolate , chopped
2 tbsp milk or cream
50g butter

Preheat the oven to 160’C/Fan 145.
Butter the sides of a 20cm round cake tin (or spring form tin ) and line the bottom with grease proof or parchment paper.
Place the chocolate, butter and sugar in a bowl sitting over a saucepan of simmering water, and melt. Stir until smooth then beat in the eggs and fold in the ground almonds or sifted flour. Feel free to add orange zest, vanilla, sea salt, cardamom, ginger etc!
Pour the mixture into the cake tin and bake for 35-45 minutes until the centre feels just set in the centre, but it will still be gorgeously moist. Allow to cool in the tin .
To make the chocolate glaze , melt all the ingredients together and stir until smooth, allow to cool a little until it has thickened slightly ( about 10 minutes) but do not place in the fridge as it will lose it’s glossy sheen .
Take the cooled cake out of the tin and place on a plate or cake stand , and pour the glaze over the top , letting it drizzle down the sides.
#baking #rachelallencooks #chocolatecake #glutenfree1d

May 21, 2022

Coffee Cake with Mixed Toffee Nuts @macneanhouse

2 d · COFFEE CAKE WITH MIXED TOFFEE NUTS

May 21, 2022May 21, 2022

Chocolate espresso cream pie with toasted meringue @KerrygoldUSA

Kerrygold USA

@KerrygoldUSA

Keep your celebrations going with indulgent dark chocolate mixed with a kick of caffeine and topped with toasted meringue. https://kerrygoldusa.com/recipes/chocol

May 21, 2022May 21, 2022

Flahavan’s Mushroom Risotto Porridge with sautéed baby spinach and fried wild mushrooms

Did you know that oats are so versatile and that they can be used to create delicious breakfasts as well as flavourful dinners? This month, why not challenge yourself to create one savoury oat-based recipe like our Mushroom Oatsotto Porridge?
Follow our recipe below and let us know how you get on!

Prep time: 15 mins
Cook time: 30 mins
Difficulty Level: Medium

You’ll need:
• 1 L vegetable stock
• 115g unsalted butter
• 1 banana shallot, peeled and finely chopped
• 1/2 tsp sea salt
• 175g portobello mushrooms, roughly chopped
• 175g chestnut mushrooms, roughly chopped
• 2 garlic cloves, finely chopped
• 2 tsp chopped fresh thyme leaves
• 100ml white wine
• 100g Flahavan’s Organic Porridge Oats
• 50g Flahavan’s Organic Jumbo Oats (plus a handful toasted for garnish)
• 100g Parmesan cheese, grated
• 2 tbsp chopped fresh parsley, for garnish
• sautéed baby spinach and fried wild mushrooms, for garnish

Method:
1. In a medium saucepan, heat the vegetable stock over medium heat until simmering, then reduce heat to low and keep covered.
2. Meanwhile, melt 100g of the butter in a large frying pan over medium-high heat before adding the shallot and salt. Cook for 2 minutes, stirring constantly. Meanwhile, pre-heat the oven to 180ºC.
3. Add all the mushrooms, garlic and thyme and cook (stirring frequently) until mushrooms are deeply browned, stirring frequently. Add the wine and cook for 1 minute.
4. Reduce heat to medium and add the Flahavan’s Organic Jumbo and Organic Porridge Oats then cook for a minute while stirring. Add 2 ladles of hot stock and cook, stirring until oats have absorbed almost all of the liquid. Continue adding stock, 1 ladle at a time, and stirring until absorbed (approx. 20 minutes)
5. While this is cooking toast the extra handful of jumbo oats in the oven for approx. 10 mins until golden then set aside.
6. If needed, add some water to the risotto until all oats are tender. Once tender, turn off the heat.
7. To finish, stir in the 100g parmesan cheese and the remaining butter. Serve in warm bowls and top with the parsley, toasted oats and extra Parmesan if desired.
#OatsForDinner
#Versatility

May 20, 2022

Home Made Rice Pudding Recipe @rachelallencooks

Screenshot_2020-03-19 Rachel Allen on Instagram “So, so comforting homemade rice pudding Zac wanted to make this last night[...](1)

So, so comforting.. homemade rice pudding. Zac wanted to make this last night but we didn’t have any pudding (pearl) rice, so he used Arborio risotto rice, and guess what: it was divine! Of course you can switch up the vanilla for cardamom, rose water, orange zest, saffron, cinnamon etc.. Here’s the recipe 👇🏽 #ricepudding #comfortfood #staysafe #comfortingpudding Baked creamy vanilla rice pudding

Serves 4-6
75g pearl rice/pudding rice
50g caster sugar
700ml milk
150ml cream
1 tsp vanilla extract
Preheat the oven to 170’C

Place the rice and sugar in the pie dish, mixing together and spreading evenly over the base.
In a large saucepan, bring the milk and cream to the boil. Add the vanilla extract and carefully pour over the rice and sugar (I usually do this while the dish is sitting on the rack in the oven). Bake in the oven for 1 ¼ to 1 ½ hours or until the rice is tender, it’ll be golden on top.

Serve in bowls with a sprinkling of brown sugar, strawberry jam or poached rhubarb , plums etc. 💕

izabellanatrins

Orange zest and cinnamon with orange slices sautéed In butter and the pan deglazed with a little brandy 💃💃💃

May 19, 2022

.@Anahaugh makes Parkin Cake 🎂🍰on @BBCMorningLive

Below is a recipe by Sarah Cook from BBC Good Food:

Ingredients

200g butter, plus extra for greasing
1 large egg
4 tbsp milk
200g golden syrup
85g treacle
85g light soft brown sugar
100g medium oatmeal
250g self-raising flour
1 tbsp ground ginger

Method

STEP 1Heat oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
STEP 2Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
STEP 3Pour the mixture into the tin and bake for 50 mins – 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. Keep for up to five days before eating if you can – it’ll become softer and stickier the longer you leave it, up to two weeks.

Ingredients

Method

Notes

Serves 6

INGREDIENTS:

For the cheesecake topping1 & 1/3 cups of good quality white chocolate, broken into pieces1 & 1/4 cups of sour cream1 cup of cream cheese1 tbsp lemon juice

METHOD:

How to:

Ingredients

Method

For the cheesecake topping
1 & 1/3 cups of good quality white chocolate, broken into pieces
1 & 1/4 cups of sour cream
1 cup of cream cheese
1 tbsp lemon juice