Nutrition key to sound health
#RecipeOfTheDay is Spaghetti with Lemon, Garlic and Breadcrumbs, a simple, last-minute (and, incidentally #vegan) supper – or lunch, if preferred! – that always seems so much more than the sum of its parts! https://nigella.com/recipes/spaghetti-with-lemon-and-garlic-breadcrumbs
Casseroles are simply the easiest meals to prepare. First you do all your peeling, slicing and sautéing, then you pop everything into a large pot with a lid and leave it in the oven or on the hob for a couple of hours. In the meantime, you can go for a walk, watch a movie or mow the lawn, then later on, you can settle down to a hearty, warming feast.
SERVES 6–8
1 Preheat the oven to 180°C (350°F/gas mark 4).
2 Heat the butter in a large, flameproof casserole with a lid over a medium heat. Season the venison and add to the dish. Add the onion, celery and garlic and cook for 2 minutes, stirring. Add the flour and paprika and cook for 1–2 minutes, stirring to combine. Pour in the wine and allow it to bubble down, stirring constantly. Mix in the redcurrant jelly with enough stock to just cover the meat.
3 Bring the casserole to the boil, then season to taste. Cover with a lid and put in the oven for 1 hour. After this time, remove from the oven to add the sweet potatoes and butter beans, then continue cooking in the oven for another hour, until the venison and sweet potatoes are tender.
4 Spoon into warmed bowls and garnish with the parsley to serve.
Stuffed beef rolls with red wine sauce
This recipe uses a good-value cut that isn’t as popular as it should be. It’s perfect comfort food for all the family on a chilly winter evening. It does take time, though, because it needs slow cooking to get as much flavour as possible and to become very tender so that when these stuffed beef rolls are finished cooking, you will be able to eat them with a spoon.
SERVES 4
FOR THE STUFFING:
1 Preheat the oven to 180°C (350°F/gas mark 4).
2 First make the stuffing. Heat the oil in a sauté pan. Add the onion and thyme and cook for about 5 minutes, until softened but not coloured. Add the grated parsnips and cook for 2–3 minutes, stirring. Stir in the curry powder and cook for 20 minutes, until the parsnips are tender. Remove from the heat and stir in the breadcrumbs, then season to taste. Spread the stuffing in an even layer over the beef slices and roll them up to enclose, securing them with a cocktail stick.
3 To prepare the casserole, heat the oil in a casserole over a high heat and sear the beef parcels until brown all over. Remove to a plate and set aside. Next, sauté the onion, carrots and celery for a few minutes, until they are just catching colour. Add the beef stock, wine, tomato purée, thyme sprigs and bay leaf and bring slowly to the boil. Return the beef to the casserole, then cover and cook in the oven for 1–1½ hours, until the beef rolls are meltingly tender. Season to taste.
4 To serve, remove the cocktail sticks from the beef parcels and cut them into slices. Arrange on warmed plates and pour over the sauce. Garnish with the thyme and add a dollop of mashed potatoes to each one to serve if liked.
I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen
Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes. Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.
If you’ve never made your own ice cream, now’s the time to start.
“This make-ahead dessert will delight guests at the end of a summer BBQ,” says chef Tom Kerridge.
“A standard vanilla ice cream base is boosted with homemade raspberry purée and the attractive ripple effect is easy to achieve.”
Ingredients:
(Makes 1 litre)
250ml whole milk
A pinch of salt
200g golden caster sugar
1 vanilla pod, split lengthways and seeds scraped out
500ml double cream
5 large free-range egg yolks
1tsp vanilla extract
For the raspberry sauce:
200g raspberries
150g golden caster sugar
To finish:
A little whipped cream
A few raspberries
https://www.instagram.com/reel/DBEd6l7OivZ/?igsh=aWhvbDlmaWp6c3V1
•
Follow
A classic combo, with a crunch. This Cherry Almond Galette is a must try. kerrygoldusa.com/grazings/cherr
Ingredients For the pie dough
1-1/4 cups (175 gm) all-purpose flour
1 teaspoon sugar
½ teaspoon salt
½ cup (113 gm) cold
¼ cup ice water
For the filling
¾ cup (90 gm) almond meal
½ cup (100 gm) sugar, divided
1 teaspoon vanilla
1 large egg, beaten
4 cups (1-1/4 lbs) stemmed, pitted, and halved cherries
1-1/2 tablespoons cornstarch 1 tablespoon Grand Marnier or bourbon
1 teaspoon orange zest, optional
1 tablespoon turbinado sugar, optional
2 tablespoons sliced almonds, optional
To prepare the dough:
To prepare the galette:
Sweet strawberries and salty pistachios are a match made in heaven.
Award-winning Irish pastry chef Shane Smith.
Sweet strawberries and salty pistachios are a match made in heaven.
Serves: 6
Prep: 15 mins
Bake: 35 mins
Dough:
To serve
Stsnedpoor8tftl066M80ruml0ca6f07gau41i2fu20hu:c18t6 0a 18 20 ·
As Mary Berry celebrates her 90th birthday, the national treasure reflects on food, family and her recipe for success. …
See more
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
Serves 18 cookies|Takes 25 minutes
INGREDIENTS:
150g Flahavan’s Jumbo Porridge Oats
100g sprouted buckwheat flour
1 tbsp baking powder
1tsp cinnamon
50g toasted blanched hazelnuts, chopped
200g hazelnut butter
120g tahini
90ml coconut oil
60ml ginger syrup, from stem ginger
60ml maple syrup
90g stem ginger, finely chopped
100g Butlers 70% Dark Chocolate bar, finely chopped
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
I never tire of a bowl of steaming hot stew. It’s the attention to detail that makes this dish one of the world’s great classics. This is my version that I have developed over the years. It’s a meal in itself, but for a special celebration, try serving it buffet style with bowls of turnip mash, colcannon and maybe even some glazed parsnips and carrots and watch your guests’ faces light up!
SERVES 6–8
1 Place the boneless lamb pieces in a large heavy-based pan or flameproof casserole and pour over the stock. Bring to the boil, then skim off any scum from the surface and then stir in
the barley. Reduce the heat and simmer gently for 50 minutes, until slightly reduced and the lamb is almost tender.
2 Add the potatoes to the lamb with the carrots, leeks, pearl onions, smoked bacon and thyme and simmer for 30 minutes, until the lamb and vegetables are completely tender but still holding their shape. Season to taste with salt and pepper.
3 Put the stew straight onto the table and scatter over the parsley. Serve dishes of the turnip mash with crispy bacon and onion and colcannon alongside and allow everyone to help themselves.
Oatmeal, Cranberry and White Chocolate Cookies
This recipe was given to me by Mary Flahavan. I like it so much that we now make it up in batches and keep them in Kilner jars in our rooms for guests in case they’re feeling a bit peckish after a long journey but don’t want to ruin their dinner.
Preheat the oven to 200°C (400°F/gas mark 6). Line 2 baking sheets with parchment paper. Blend the oatlets in a food processor until quite fine. Add the butter, sugar, flour and baking soda and blend again until the dough just comes together.
Tip into a bowl and beat in the cranberries and white chocolate. Shape into 12 even-sized balls and arrange on the lined baking sheets well spaced apart, then squash them down with the palm of your hand to about a 4cm (1 ½in) thickness. Bake for 15–20 minutes, until they are a pale golden colour and soft to the touch. Remove from the oven and leave to cool and harden on the sheets for a minute, then transfer to a wire rack and leave to cool for a few minutes before tucking in with a nice cup of tea.
Foodaware 