Fika 33, 💚☘️ Killeshandra, Co. Cavan
Fika 33, Killeshandra, Co.Cavan
Delish @flahavans oats, spiced apple, oat crumble, salted caramel @fika_33_
Cod Croquettes with a Roasted Red Pepper Sauce @nevenmaguire
Serves 4-6
Ingredients
For the Croquettes
- 225g cod, pin boned & skin removed
- 250g milk
- 1 bay leaf
- 6 black pepper corns
- 600g mashed potatoes
- Zest of ½ lemon
- 2 tbsp sun dried tomato pesto
- 1 roasted red pepper, finely diced
- 2 tbsp chopped flat leaf parsley
- 6-8 cooked peeled prawns, roughly chopped
- 120g plain flour
- 100g panko breadcrumbs
- 1 tsp white sesame seeds
- 2 eggs, beaten with 1 tbsp milk
- rapeseed oil, for frying
- Mixed salad leaves, to serve
For the Red Pepper Sauce
- 1 ½ tbsp olive oil
- 1 small shallot, roughly chopped
- 1 small garlic clove, crushed
- 3 roasted red peppers, cleaned and roughly chopped
- Zest of ½ lemon
- 1 tbsp lemon juice
- Fresh basil leaves
Method
For the Red Pepper Sauce
- Heat the olive oil in a frying pan.
- Fry the garlic and shallot for 2 minutes, until softened but not coloured.
- Add the chopped peppers and continue to cook, stirring to combine everything.
- Add in the lemon juice and zest and finish with fresh basil
For the Croquettes
- Add the milk, thyme, bay leaf in a pot. Add in the hake.
- Pour in enough water to cover the fish by 2 inches.
- Simmer over low heat for 10 minutes, until the fish flakes with a fork.
- Using a slotted spoon, transfer the fish to a plate and let cool.
- Gently flake the fish and set aside
- Place the mashed potatoes in a large glass bowl
- Add in the lemon zest, sun dried tomato pesto, roasted red pepper and flat leaf parsley
- Add in the cod and chopped prawns
- Mix well until the fish is combined
- Divide the mixtures into 12-16 evenly size rounds
- Place the flour, egg and breadcrumbs in separate shallow bowls or plates
- Add the sesame seeds to the flour and season with salt
- Add any remaining lemon zest to the breadcrumbs and mix
- Line a baking sheet with parchment paper.
- Dip the potato rounds into the flour, then the beaten eggs and coat with the breadcrumbs.
- Arrange the croquettes on the prepared baking sheet and refrigerate until chilled, about 10 minutes
- Deep fry at 180C for 2 minutes until golden
- Drain on paper towels.
- To serve, place a spoon of the prepare red pepper sauce on a serving plate and place the golden cooked croquettes on top
- Serve with some mixed salad leaves
Food🎂 🥮 Therapy 😊 @ballymaloecookeryschool Co.Cork
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ballymaloecookeryschool- Busy morning in the kitchens with the 12-week students today.
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Avocado Halves with Cheesy Scrambled Egg and Smoked Salmon.@kerrygoldusa
kerrygoldusa
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Take your fondness of avocados to new, delicious places with these Avocado Halves with Cheesy Scrambled Egg and Smoked Salmon.
Ingredients
2 large avocados, split in half and pits removed
2 teaspoons Kerrygold®Unsalted Butter
4 large eggs, beaten
¼ cup Kerrygold®Savory Shredded Cheddar Cheese
Salt & pepper
2 ounces smoked salmon, divided
Fresh basil leaves AND/OR fresh dill sprigs
Instructions:
- Melt butter in medium skillet over medium-low heat. Pour in eggs and let stand for a minute or two. Use a spatula to stir the eggs as curds start to form. When eggs look about 75 percent cooked, stir in cheese and remove from heat (the eggs will finish cooking from the pan’s residual heat). Season to taste with salt and pepper.
- Divide eggs among prepared avocado halves. Top with smoked salmon. Garnish with fresh herbs. Serve immediately.
Rachel Allen’s Raw Beetroot Soup with Dill, Honey and Yoghurt –
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.
For our little customers @datsescafeandcakes @createdincavan
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Odlums: Keep the kids busy with this quick and easy Queen Cakes recipe. Decorating them is the really fun part!
Queen Cakes, Fairy Cakes or Buns
CategoryBaking with Kids
Cook Time15 mins
What you need:
- 175g/6oz Odlums Self Raising Flour
- 125g/4oz Shamrock Golden Caster Sugar
- 125g/4oz Butter or Margarine (half a block)
- 2 Eggs
- 2 tablespoons Cold Water
To decorate
- Glacé Icing or Chocolate Spread
- Hundreds and Thousands
- Glacé Cherries
- Sweets
How to:
- Ensure oven is fully preheated to 200°C/400°F/Gas 6.
- Next, put bun paper cases into bun tins.
- Put the flour, sugar, butter/margarine, eggs and water into a bowl. Beat all the ingredients together with an electric mixer or wooden spoon until the mixture is smooth.
- Put heaped teaspoons of the mixture into each bun case.
- Place in the oven on the top shelf and bake for about 15 minutes until golden brown.
- Cool on a wire tray. When cold, decorate as liked with your favourite toppings.
https://www.odlums.ie/recipes/queen-cakes-fairy-cakes-or-bun
Rachel Allen’s Strawberry Muesli
This recipe comes from the original Swiss Bircher muesli, where porridge oats are soaked in a little water, then sweetened with delicious seasonal or dried fruit, and sometimes nuts and seeds too. Strawberries and raspberries work particularly well in this muesli recipe, as does grated apple, to which you could also add a smidgen of ground cinnamon.
The recipe was created in the early 1900s by the Swiss physician Dr Maximillian Bircher-Benner, who knew that a diet rich in nutrients was essential for the recuperation of the patients in his hospital.
Place the porridge oats in a bowl with the water. Allow the oats to sit for 10 minutes, then add in the strawberries. Mash with a fork before adding enough light agave syrup or honey, whichever you’re using, to sweeten the mixture.
Serve the muesli on its own, or with cream and brown sugar; or topped with natural yoghurt and toasted, chopped hazelnuts or almonds.
Clodagh McKenna’s Orange Pistachio Yogurt Cake @NDC_ie #homebaking
This is one of my favourite cakes at this time of the year. It’s a much needed burst of sunshine. Deliciously light, and moist due to the natural Irish yogurt. You can make a gluten free version by simply using gluten free breadcrumbs. You can substitute the pistachios with hazelnuts, roast the hazelnuts before you add them to the cake, it enhances their flavour. It will last for one week, but not sure you will have any left for to test me on that!
To serve:
Decorate with 50g roughly chopped pistachios and the zest of one lemon on top. Serve with a dollop of natural Irish yogurt
Ingredients checklist
50 g slightly stale white breadcrumbs
100 g almonds, ground
100 g pistachios
1 tsp baking powder
4 eggs
150 g caster sugar
125 ml sunflower oil
200 ml natural Irish yogurt
zest of 1 orange
zest of 1 lemon
Ingredients checklist for the citrus syrup
juice of 1 orange
juice of 1 lemon
1 star anise
1 cinnamon stick
Instructions
Pre-heat the oven to 190°C / Gas 5.
Grease a 20.5cm (8in) round and 5cm (2in) deep tin and then lightly dust with flour.
In a large bowl mix together the breadcrumbs, almonds, pistachios and baking powder.
In a separate bowl whisk the eggs with the caster sugar. Continue to whisk while pouring in the vegetable oil, followed by the natural Irish yogurt.
Next stir the liquid pour into the dry ingredients and mix well. Add the orange and lemon zest.
Pour the mixture into the prepared cake tin and into the pre-heated oven.
Bake for 45 minutes to 1 hour or until the cake is golden brown. To ensure cake is done, insert a skewer into the center – if it’s ready, the skewer should come out clean. Allow to cool for 5 minutes before turning out onto a plate.
Meanwhile, make the citrus syrup. Put all of the ingredients into a saucepan and bring gently to the boil, stirring until the sugar has dissolved completely. Simmer for 10 minutes or until thick.
While the cake is still warm, pierce it several times with a skewer, then spoon the hot syrup over the cake, allowing it to run into the holes. Leave to cool. Spoon any excess syrup back over the cake every now and then until it is all soaked up.
Sprinkle chopped pistachios on top, and the zest of one orange. Serve with natural Irish yogurt
https://ndc.ie/recipe/clodaghs-orange-pistachio-yogurt-cake/
MacNean Organic Oats with Irish Mist and Honey @nevenmaguire
Celebrity Chef
Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.
Ingredients
- 100 g (4oz) porridge oats (organic if possible)
- 300 ml (1/2 pint) whole-fat milk (plus extra if necessary)
- 4 dsp clear honey
- 4 dsp irish mist
- 150 ml (1/4 pint) cream (optional)
Method
- Simmer the porridge oats and milk together in a saucepan for 8-10 minutes, until the mixture is slightly thickened, stirring all the time. It is important that the porridge has a nice soft dropping consistency so add a little more milk if you think that it needs it.
- To serve, spoon the porridge into warmed bowls. Drizzle each one with some honey and Irish mist and finally, serve with cream if you wish.
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