Tag: recipes

Posted on

.@Anahaugh stuffed roast chicken breast & mushrooms@SaturdayKitchen

Anna Haugh’s meat feast medley combines sausagemeat stuffing, pancetta and chicken breast, all in one neat parcel.

Ingredients

For the potatoes

For the stuffed chicken

For the mushroom sauce

Method

  1. Preheat the oven to 190C/170C Fan/Gas 5.
  2. 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.
  3. Combine the sausagemeat, hazelnuts and parsley in a bowl and mix thoroughly.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. To serve, place the fried potato on a serving plate. Carve the chicken and arrange on top, finishing with the mushroom sauce.

https://www.bbc.co.uk/food/recipes/stuffed_and_roast_77417

Posted on

Green veggies like broccoli and cabbage…

Check out the #BestInSeason calendar at the #linkinbio.bordbia's profile picturebordbiaJuly brings an array of fresh, local fruit and vegetables.

From berries to broccoli and cabbage to cucumber, the options are endless!

Be sure to create delicious meals using these in season ingredients.

Check out the #BestInSeason calendar at the #linkinbio.

#BordBia #BestInSeason #Fresh #Local #InSeason 

bordbia

Bord Bia – Irish Food Board

#BordBia#BestInSeason#Fresh#Local#InSeason#Fruit#Vegetables’

Posted on

Rachel Allen’s courgette, mint and goats cheese frittata


leeclarke148
Breakfast inspo right here 👉 try Rachel Allen’s new courgette, mint and goats cheese frittata recipe 😋
.
Will you try this for breakfast or supper? Let us know in the comments.
.
WHAT YOU NEED:
🥒 2-3 courgettes, unpeeled (try to choose small ones) 🌿 40g butter
🌿 1 tbsp olive oil
🌿 Salt and freshly ground black pepper
🥚 8 eggs
🥛 2 tbsp milk 🌿 2 cloves of garlic, crushed
🌿 2 generous tbsp chopped mint
🌿 salt and pepper
🌿 25g butter
🧀 150g soft goat’s cheese
.
.
.
.
#omletterecipe #omelette #omelettes #eggs #courgetterecipe #vegetarianinspo #vegetarianbreakfast #vegetarianrecipe #protein #healthystart #healthybreakfast #breakfast #breakfastinspo #breakfastrecipe #frittata #RecipesWithRachel #HerbalifeNutrition #Herbalifestyle #HerbalifeCoach #Herbalife #Herbalife💚
Posted on

Ginger & Lime Cheesecake with Irish Strawberry Compote @simplybetterds @nevenmaguire #macnean_house_restaurant

https://www.instagram.com/reel/CsbKXWpM6ms/?igshid=MTc4MmM1YmI2Ng==

simplybetterds

•

Follow

Original audio

Liked by rose_anne_murray and others

  • simplybetterds's profile picturesimplybetterds
  • Watch our brand ambassador @nevenmaguire prepare this delicious Ginger & Lime Baked Cheesecake. Find the full recipe below:

    Ginger & Lime Baked Cheesecake with Irish Strawberry Compote
    Ingredients (Serves 6-8)
    For The Base:
    2 Packs of Simply Better Handmade Oat & Ginger Cookies, crushed
    75g Butter, plus extra for greasing
    For The Compote:
    1 Bag of Simply Better Expertly Grown Frozen Irish Strawberries
    250ml Simply Better Handmade Irish Raspberry & Wexford Rhubarb Cordial
    For the Filling:
    3 Simply Better Free Range Corn Fed Large Eggs
    500g Cream Cheese
    100g Caster Sugar
    1Tbsp Cornflour
    Finely Grated Rind and Juice of 2 Limes
    1 Vanilla Pod, split in half lengthways and seeds scraped out
    To Serve:
    Simply Better Single Source Irish Jersey Cream, lightly whipped
    Method:
    1. Preheat the oven to 160°C Lightly butter a 9inch loose-bottomed cake tin and line with non-stick baking or parchment paper.
    2. To make the base, melt the butter in a pan set over a gentle heat. Add the crushed cookies and mix well. Spread the mixture over the base of the tin, pressing down with the back of a spoon to flatten. Place in the oven for 10 minutes to firm up.
    3. Remove the tin from the oven and set aside. Place a dish of hot water in the oven on the bottom rack – this will stop a skin forming on the cheesecake. Place the cream cheese, sugar, eggs, lime rind and juice, vanilla seeds and cornflour in a mixing bowl and beat together until smooth with an electric whisk.
    4. Pour this mixture into the cake tin and place on a baking sheet. Bake for 35-45 minutes until lightly golden. The filling should still be a bit wobbly at this stage. Turn off the oven, open the door and leave to cool completely. The filling will set as it cools.
    5. To make the compote, place the leftover vanilla pod in a saucepan with the cordial and bring to the boil. Reduce the heat and allow to simmer for 5 minutes until reduced and slightly thickened. Place the strawberries in the pan and poach the berries for 2-3 minutes until softened but still holding their shape. Remove the vanilla pod before serving.
    6. To serve, slice the cheesecake into wedges and serve with some cream and the poached strawberries.
Posted on

Strawberry 🍓 Juice @keelingsfruits #summerfruit

Posted on

Apricot Pistachio Overnight Oats @flahavans

https://www.instagram.com/reel/C4Fkki3sxcP/?igsh=MWdtOWFjMzEwNTVi

flahavans

•

Follow

wuki•Mr Sandman [Wukileak]

Liked by thesassy_scientist and others

  • flahavans's profile pictureflahavans
  • Sweeten up your Monday morning with our easy to prep Apricot Pistachio Overnight Oats 😋! Packed with lots of fruit, nut and oaty goodness, these Overnight Oats are just so tasty! Simply prep in advance and chill overnight in the fridge (or chill for a minimum of 2 hours in the morning) and then you’re ready to tuck in and enjoy!
    #flahavansoats #oatspiration #overnightoats

    Serves 2|Takes 120 minutes

    INGREDIENTS:
    90g Flahavan’s Progress Oatlets
    3 tbsp Desiccated Coconut
    200ml Coconut Milk
    260ml Water
    1 tbsp Chia Seeds
    400g Fresh Apricots, halved and stone removed
    2 tbsp Golden Caster Sugar
    40g Pistachios

    METHOD:
    To make the bircher, place the Flahavan’s Oats into a bowl along with the desiccated coconut, coconut milk, 200ml water and chia seeds and stir to combine. Leave in the fridge for min. 2 hours or overnight if you can.
    Meanwhile, place the apricots, remaining water and golden caster sugar in a medium saucepan. Cook gently over a low-medium heat for 10-15 minutes, or until soft and broken down. Remove from the heat and leave aside to cool.
    Crush the pistachios into a fine crumb using a pestle and mortar.
    To assemble, spoon the bircher into two glasses adding in a layer of the apricots and sprinkle over the pistachio crumb to serve.1d
Posted on

Neven Maguire’s Fish Curry @BordBia @macnean_house_restaurant

Ingredients

  • 4 x 175g hake fillets, pin boned, scaled and skin on
  • 2 tbsp rapeseed oil
  • ¼ butternut squash, deseeded and cut into cubes
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2cm piece of ginger, peeled and grated
  • ½ red pepper, cored and cut into thin strip
  • s½ yellow pepper, cored and cut into thin strips
  • ½ green pepper, cored and cut into thin strips
  • ½ red chilli, seeds removed and thinly sliced
  • 2 tsp mild curry powder2 tsp ground turmeric
  • 1 x 400g can chopped tomatoes
  • 1 x 400g tin coconut milk (Thai Gold brand, if possible)
  • 100ml vegetable or fish stock
  • 2 tbsp mango chutney
  • 1 x 400g tin chickpeas, drained and rinsedJuice of
  • 1 limeHandful of baby spinach leaves
  • Sea salt and freshly ground black pepper
  • Steamed basmati I rice, to serve
  • 1 tbsp basil, chopped
  • 1 tbsp coriander, chopped

Method

 

Preheat a large heavy based saucepan with the rapeseed oil over a medium heat

Add the butternut squash, onion, garlic, and ginger to the pan and stir to combine. Add in the sliced peppers, sliced chilli followed by the spices. Mix well to coat the vegetables in the spices, scraping the base of the pan.

Add in the chopped tomatoes, coconut milk, stock, mango chutney, chickpeas and lime juice. Stir to combine, cover with a lid and bring to the boil.

Once the curry has come to the boil, carefully place the hake portions on top and cover with the lid. Reduce the head to a low to medium and slowly poach the hake for 15 minutes, until cooked through.

Add in the spinach and nestle between the fish to wilt.

Season with sea salt and freshly ground black pepper and finish with chopped basil and coriander.