Tag: recipes

Posted on

Bangers and Cheesy Mash @dunnesstores @nevenmaguire

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

dunnesstores

•

Follow

Original audio

Liked by ingridabernotaite and others

  • dunnesstores's profile picturedunnesstores
  • This recipe for Bangers & Cheesy Mash from our Simply Better brand ambassador @nevenmaguire is the perfect comfort food. Find the full recipe below:

    Bangers & Cheesy Mash with Caramelised Red Onion Gravy
    Ingredients (Serves 4)
    2 Packs Simply Better Irish Pork Spring Onion & Black Pepper Sausages
    2 Tubs Simply Better Irish Made Beef Gravy
    3 Tbsp. Simply Better Handmade Caramelised Red Onion Relish
    1 Tbsp. Simply Better Italian Extra Virgin Olive Oil
    1 Tbsp. Simply Better Italian Balsamic Vinegar
    Steamed Greens, to serve
    Cheesy Mash
    100g Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar, grated
    750g Rooster Potatoes, cut into chunks
    75g Butter
    Method
    1. Preheat the oven to 200°C (400°F/Gas Mark 6). Place the sausages on a baking tray lined with parchment paper, drizzle with the olive oil and cook in the oven for 25 minutes, turning halfway through cooking to ensure they are golden brown on all sides.
    2. To make the mash, put the potatoes in a pot of cold salted water. Cover and bring to the boil, then reduce the heat and simmer for 15-20 minutes, until tender. Drain the potatoes and return to the pot over a low heat for 1-2 minutes to remove as much moisture as possible. Remove the pot from the heat, then mash with a potato masher or pass through a potato ricer until smooth. Beat in the cheese and butter and season to taste.
    3. To make the gravy, heat the gravy in a saucepan over a medium heat, whisk in the caramelised red onion relish and balsamic vinegar and simmer for 2-3 minutes.
    4. To serve, place a large spoonful of mash in the centre of a plate or serving bowl. Top with 3 of the roasted sausages and pour over the onion gravy. Serve with some of the steamed greens.
Posted on

Rory O’Connell’s Grilled Fish with Herb Relish @Bordbia #ballymaloe

bbia grilled fish 211516

This way of cooking fish is perceived as being rather old fashioned, but if you have a really fresh fish, it can be fabulous and quite contemporary in its simplicity. Hake, cod, ling and mackerel are all delicious cooked in this way. The relish served here is classic, and when properly prepared, it will remind you why herbs, butter and lemon will always have a place at the table when fresh fish is being served.

Serves 4

  • 4 x 120- 150g pieces of your fish of choice
  • 2 tablespoons of flour, seasoned with salt and pepper optional
  • 25 g butter at room temperature
  • salt and pepper
  • 4 wedges of lemon
    • Herb Relish
    • 50g butter
    • 2 tablespoons of very finely chopped herbs such as parsley, chives, fennel and a few thyme leaves
    • black pepper

To cook the fish, place the grill pan on a medium heat and allow to become quite hot. You don’t want it smoking madly, but should see a light haze, almost like vapour, arising from the pan. Dry the fish fillets with paper towel and dip in the seasoned flour and shake off the excess. You can skip this flouring stage if you wish. With a knife, lightly butter the flesh side of the fish fillets. Place the fish, buttered sides down on the hot grill. The fish should sizzle immediately it hits the pan, if it doesn’t, the pan wasn’t hot enough and you need to crank up the heat immediately. If you have difficulty determining if the pan is hot enough, take one of the pieces of fish and holding it above the pan, just place a corner of the buttered side onto the grill. If it sizzles, it is fine to proceed, if it doesn’t then allow the pan to get hotter. Let the fish cook, still on a high heat until the fish is well coloured. There should be a bit of smoke coming from the pan, but not great clouds of it, so adjust the heat accordingly. Lift the fish at one corner to check if it is golden and getting crisp. When you are confident this stage has been reached, turn the heat down a little and with the help of a fish or egg slice, turn the fish over on to the skin side. Let it continue to cook until the skin is crispy and the fish is cooked through. You will know the fish is cooked when the flesh appears to be white and creamy in colour and no longer looks translucent.

While the fish is cooking, melt the butter for the relish. Allow the butter to cool a little before stirring in the chopped herbs.

Remove the cooked fish to hot serving plates, placing them with the golden flesh side up. Place a wedge of lemon on each plate and drizzle the herb relish over.

If you wish garnish with a spring of parsley and serve immediately.

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

Posted on

Roast squash, chilli and coriander soup..@ndc.ie #vitamins

 

Roast-Squash-Chilli-Coriander-Soup

Chef: Annie Bell.

Yields 6 Servings

This roast vegetable soup that is full of South American pizzazz would be nowhere without its finishing flourish of soured cream. As punchy as it is simple, there is no careful stirring or frying, instead the caramelisation takes place in the oven and the flavours concentrate in the process.

 

Ingredients checklist for soup
1.5–1.6kg butternut squash, skin and seeds discarded, and cut into chunks
2 large onions, peeled, halved and sliced
4 vine tomatoes, halved
1 medium–hot red chilli (5–7cm long)
4 tbsp extra virgin olive oil
sea salt
900 ml chicken or vegetable stock
Ingredients checklist to serve
2 tbsp soured cream
coarsely chopped coriander
pickled piri-piri or jalapeño peppers (optional)
Instructions

1.Preheat the oven to 200˚C fan/220˚C/gas mark 6. Arrange the squash, onions and
tomatoes in a couple of large roasting pans so that they fit in a crowded single layer, adding the chilli to one. Drizzle a couple of tablespoons of oil over each roasting pan and season with salt. Roast for 55 minutes, stirring halfway through.

2.Remove from the oven, and if any of the onion strands are particularly dark, discard these.

3.Scrape out the inside of the chilli, discarding the seeds if possible, and liquidise the vegetables with the stock in batches in a blender. Pass through a sieve into a saucepan.

4.Gently reheat and serve with a spoon of soured cream, some chopped coriander and pickled chilli if wished.

 

HIGH IN VIT A | SOURCE OF VIT C

Energy 248 Kcal | Fat 11.2g | Sat fat 3g | Carbs 28.2g | Sugar 17.3g | Protein 4.9g | Salt 0.8g

https://ndc.ie/recipe/roast-squash-chilli-and-coriander-soup/

Posted on

Add some grated apple, pecan nuts, cinnamon, maple syrup.. #flahavansoats


flahavans
No excuses… healthy and delicious porridge is the perfect way to start these cold Monday mornings! Warm and comforting, this quick and easy recipe takes just minutes to prepare, so whether you have breakfast at home or deskside, make sure it’s as tasty as it is pretty! Add some grated apple, pecan nuts, cinnamon and maple syrup to your morning porridge pot and take a minute to savour just how good it tastes! #BreakfastInspo #FlahavansOats

Serves 1|Takes 5 minutes

Ingredients

1 x Flahavan’s Quick Oats Pot
Whole Milk (as per instructions on pack)
1 Large Red Apple
Cinnamon Powder
Maple Syrup
5-10g Pecan Nuts

Method:

Prepare the porridge as per the instructions on the Flahavan’s Quick Oats pot

Topping:
Cut the apple into thin slices and then into matchsticks.
Prepare your porridge, and add the apple as topping long with a sprinkling of cinnamon and a drizzle of maple syrup.
Chop pecan nuts into thin pieces and sprinkle on top.
21h