Sticky Beef Skewers with Satay Sauce & Pickled Cucumber by Neven Maguire from RTE Today
Sticky Beef Skewers with Satay Sauce & Pickled Cucumber by Neven Maguire
Recipe, Method & Chef’s Top Tip below 
For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
Serves 4
Ingredients
4 Quality Assured Irish Angus Striploin Steaks
14 bamboo skewers
Rocket leaves, to serve
Marinade
3 garlic cloves, crushed
2 tsp Cajun spice
2 tbsp honey
4 tbsp Soy & Ginger Sauce
Zest ½ lemon
1 tsp thyme leaves
Satay Sauce
400g coconut milk
100g crunchy peanut butter
2 tbsp Soy & Ginger Sauce
2 tbsp Sweet Chilli Sauce
1 tsp muscovado sugar
Juice 1 lime
Pickled Cucumber
4 tbsp rice vinegar
2 tbsp caster sugar
½ cucumber, peeled, seeded, thinly sliced
Method
Beef Skewers
Thread beef strips onto skewers (1 piece each). Mix marinade ingredients in a shallow dish, coat beef and chill 2–3 hrs or overnight. Heat griddle with 2 tbsp oil until smoking. Cook skewers 2–3 mins per side, spooning over marinade. If it catches, add 1 tbsp water.
Satay Sauce
In a pot combine coconut milk, peanut butter, soy & ginger sauce, chilli sauce, sugar, lime. Stir, simmer to thicken, season.
Pickled Cucumber
Mix vinegar, sugar, pinch of salt until dissolved. Add cucumber, stir and set aside.
Serve
Place skewers on rocket leaves with satay sauce and pickled cucumber.
Chef Tip: Soak skewers in cold water first to stop burning.
Sarah Butler’s puff pastry apple turnovers: @RTEToday
Ingredients
Prep time: 10 minutes
Cook time: 25 minutes
Makes: 6
- 4 Granny Smith apples – peeled, cored and cubed
- 30g tablespoons butter
- 200g brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornflour
- 1 tablespoon water
- 2 sheets of puff pastry
- 100g icing sugar
- juice of ½ lemon
Method
- Preheat oven to 220C, 200C fan, gas 7
- Melt the butter in a frying pan on a medium heat.
- Add the apples, cinnamon and sugar.
- Cook for 4-5 minutes until the apples soften and the sugar melts to a sticky liquid.
- Mix the cornflour and water together and add to the pan, this will thicken up the sauce.
- Cut the pastry into squares and spoon a little mixture into half.
- Fold over from corner to corner into a triangle shape, and press edges together to seal.
- Put the turnovers onto a baking sheet and bake for 25 minutes until they are puffed and lightly browned.
- Once cooled, you can decorate; mix the icing powder with the lemon juice until you have a toothpaste consistency and drizzle over each turnover.
More stories on
Chocolate Mousse & Strawberry Coulis by Scarlett & Tamsin Allen @ballymaloecookeryschool @rtetoday
- This 3-ingredient chocolate mousse looks fancy but is unbelievably easy 🍫✨ Rich, airy, indulgent and perfect when you need a last-minute dessert that still feels special. Swipe for that dreamy spoonful 😍
Chocolate Mousse & Strawberry Coulis by Scarlett & Tamsin Allen @ballymaloecookeryschool
@ballymaloecookeryschool
Recipe, Method & Chef’s Top Tip below 👇
For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
Light-as-air chocolate mousse with deep cocoa flavour, paired with a bright fresh strawberry coulis for the ultimate sweet finish 🍓 Perfect for date night, dinner parties or an easy weekend treat.
Ingredients 🛒
Chocolate mousse:
2 egg whites
50g dark chocolate (55%)
1 tbsp caster sugar
Strawberry coulis:
150g fresh strawberries, hulled
1 tsp caster sugar
1 tsp lemon juice
Method 👩🍳
1. Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Leave to cool slightly.
2. In a separate bowl, whisk egg whites to soft peaks. Add the sugar and whisk again until stiff and glossy.
3. Gently fold the melted chocolate into the egg whites using a spatula, keeping as much air in the mixture as possible.
4. Spoon into serving glasses and chill for 1–2 hours until set.
5. For the coulis, blend the strawberries with sugar and lemon juice until smooth.
6. Spoon or drizzle the strawberry coulis over the mousse just before serving.
#TodayShow #RTEFood #IrishFood #EasyDesserts #ChocolateMousse14h
Sharon Hearne Smith’s Porridge Bread is SO easy to make! @RTEToday
Food Stylist & Writer
Sharon Hearne Smith’s Sesame Seed Porridge Bread from Today with Maura and Dáithí.
Ingredients
This is an unusual bread recipe, based on porridge oats and yoghurt instead of flour and water. It is quick, easy and virtually foolproof to make.
Use any selection of seeds you prefer instead of sesame seeds, or omit them altogether for a plain bread. Alternatively, add other flavours like nuts and dried fruits or sundried tomatoes and basil or a swirl of pesto would be delicious too. This bread stays quite moist and fresh for a few days stored in an airtight container.
Makes: 1 loaf (about 12 slices)
- Sunflower oil for greasing
- 500g tub natural yoghurt
- 100ml milk
- 2 tbsp olive oil
- 2 tbsp sesame seeds + extra for sprinkling
- 2 tsp bicarbonate of soda
- 2 x 500ml yoghurt tubs of porridge oats (or 400g)
- butter for serving, optional
Method
- Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6. Grease a 1Lb loaf tin (approximately 3 x 5 x 7 inch) with parchment paper and grease again.
- Scoop the yoghurt into a large bowl. Add the milk, oil, sesame seeds and bicarbonate of soda and mix until well blended.
- Fill a clean and dry yoghurt tub with oats and tip them in. Repeat with a second tub of oats. Alternatively, weigh out 400g of oats on a scales.
- Mix everything together until well blended.
- Spoon into the prepared tin, spreading the top level. Scatter a small handful of sesame seeds on top.
- Bake for 45 minutes or until golden brown and a skewer comes out clean when pierced in the middle.
- Remove from the tin and return the loaf to oven, directly on the shelf, for another 5 minutes to dry out the crust.
- Remove and leave to cool on a wire rack. Cut into slices and serve spread with a little butter if liked.
Mags Roche making Jim McDermott’s tea brack with Dáithí looking on @RTEtoday
Rachel Allen’s pan-fried fish with herb butter, asparagus, new potatoes: @RTEToday
Celebrity Chef
Rachel Allen’s pan-fried fish with herb butter, asparagus, new potatoes.
Ingredients
Serves: 4-6
For the herb butter:
- 50g soft butter
- 1 tablespoon chopped herbs such as dill, fennel, chives, parsley
- A squeeze of lemon juice
- Salt and pepper
For the pan-fried fish:
- 4 fillets of flat fish, such as John Dory, plaice, sole, brill or turbot, or part of a round fish fillet, like salmon, cod, grey mullet, etc. (allow 175g for a main course and 75g for a starter)
- Approximately 4 tablespoons flour
- Extra virgin olive oil or soft butter
- A pinch of sea salt flakes and freshly ground black pepper
Method
- Dry the fish fillets on kitchen paper.
- Season on both sides with sea salt flakes and freshly ground black pepper.
- Heat a cast iron or non-stick frying pan on a high heat until smoking. Add a dash of olive oil and put in the fish fillets.
- OR you can dust the fillets with seasoned flour then spread some soft butter over one side.
- Place buttered side in the pan first. Turn when golden on one side, then cook again until golden on the other side.
- Place a couple of slices of herb butter over each fillet and serve immediately with asparagus and boiled new potatoes.
Shane’s strawberry and pistachio galette: Today @RTEfood
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.
Ingredients
Serves: 6
Prep: 15 mins
Bake: 35 mins
Dough:
- 80g wholemeal flour
- 170g plain flour
- 80g caster sugar
- 150g Irish butter, room temp
- 1 large egg yolk
- pinch salt
- 3 tablespoons water
- 600g Irish Strawberries
- 1 tbsp cornflour
- 1 tbsp water
- ½ tbsp maple syrup
- 1 tbsp chopped pistachios
To serve
- 200g Greek yoghurt
- 1 tbsp honey
- 1 tsp lemon zest
Method
- For the pastry, in a bowl using your fingertips, rub together both flours, sugar, butter, and salt until a breadcrumb consistency is reached.
- To this add the yolk and water and mix until a dough is reached.
- Turn this onto a floured table and gently work, wrap, and chill for 30 mins hour.
- Once the pastry is rested, roll into a circle and using the rolling pin, transfer this onto a lined baking tray.
- Into a bowl, mix the cornflour, water and maple syrup and mix this with the prepared strawberries.
- Spoon this mixture into the centre of the pastry, leaving a 2-inch rim around the edge.
- Carefully fold the edges inward on top of the fruit leaving some of the centre fruit exposed.
- Egg wash the pastry and sprinkle with chopped pistachios.
- Place in a preheated oven at 180C and bake for 35-40 minutes or until golden brown.
- Remove and allow to rest before serving.
- To serve mix the yoghurt, honey and lemon zest and serve on the side.
Mexican Chicken Salad with Clonakilty Avocado Yogurt Dressing by @eunice_power_ brought to you by @irishyogurts #TodayShow
- Mexican Chicken Salad with Clonakilty Avocado Yogurt Dressing by @eunice_power_ brought to you by @irishyogurts
Recipe, Method & Chef’s Top Tip below 👇
For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
Loaded with juicy roast chicken, crunchy lettuce, smoky sweet corn and a creamy avocado yogurt dressing, this colourful salad is perfect for sunny days, easy entertaining or meal prep 🌞 Swipe to see all the delicious textures!
Ingredients (Serves 6) 🥗
Salad
• 1 small roast chicken, pulled apart
• 1 cos lettuce, sliced
• 1 red onion, thinly sliced
• Juice of 1 lime
• 1 x 400g tin black beans, drained and rinsed
• 1 x 200g tin sweet corn, drained
• 150g cherry tomatoes, halved
• Handful crushed tortilla chips
Clonakilty Avocado Yogurt Dressing 🥑
• 1 ripe avocado
• 170g Clonakilty Greek Style Yogurt
• Juice of 1 lime
• Small handful fresh coriander
• 1 tbsp diced pickled jalapeños
• Pinch of salt
• Drizzle of sweet chilli sauce
• 1–2 tbsp water, if needed
Method 👩🍳
Place the sliced onion in a bowl with the lime juice and a pinch of salt. Leave for 10 minutes.
Blend the avocado, yogurt, lime juice, coriander, jalapeños and salt until smooth. Add water if needed and season with sweet chilli sauce.
Heat a little oil in a frying pan. Add the sweet corn and cook for 4–5 minutes until lightly golden. Season with salt.
Combine the lettuce, chicken, black beans, sweet corn, tomatoes and pickled onion in a large bowl.
Spoon over the dressing, toss gently and finish with crushed tortilla chips 🌮
Chef’s Top Tip ✨
For extra flavour, char the chicken lightly in a hot pan before adding it to the salad for a smoky finish.
Save this recipe for your next BBQ, picnic or easy midweek dinner ☀️
#TodayShow #RTEFood #MexicanSalad #HealthyRecipes #IrishFood #ChickenSalad #SummerRecipes #EasyDinner #HomeCooking #FoodInspo #LunchIdeas #Clonakilty #SaladRecipe #QuickMeals14h
Irish Scones with Kerrygold Butter and Jam
This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.
Ingredients:
- 2 2/3 cups (1lb) plain flour, extra for dusting
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 1 tsp caster sugar
- 2 tbsp (1oz) Kerrygold Salted Butter, chilled and diced
- 1 cup (8fl oz) buttermilk
- 1 large egg, beaten
- Kerrygold butter curls and strawberry jam, to serve
Directions:
Preheat the oven to 425°F (220°C), Gas mark 7. Sift the flour into a bowl with the salt and bicarbonate of soda. Stir in the sugar and then, using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
Make a well in the center and pour in the buttermilk and beaten egg. Using a tablespoon, gently and quickly stir the liquid into the flour. It should be soft but not sticky. Lightly flour the work surface. Turn the dough out onto it and pat into a circle about 1in (2.5cm) thick. Cut into triangles with a sharp knife or stamp out 2in (5cm) rounds with a cutter.
Arrange the scones on a non-stick baking sheet and bake for 15 minutes until well risen and golden brown. Leave to cool for at least 10 minutes on a wire rack, then serve with the butter curls and jam.
Cheddar variety
Mix ¼ cup (1oz) (25g) of Kerrygold grated Aged Cheddar in with the buttermilk. Brush the finished scones with melted Kerrygold butter and sprinkle with another ¾ cup (3oz) (75g) grated Kerrygold Aged Cheddar before baking. Mix 1 teaspoon wholegrain mustard into 2 tbsp (1oz) (25g) of butter and use to spread on the split baked scones before topping with sliced cooked ham or tomatoes to serve.
Fruit variety
Add ½ cup (2oz) (50g) of sultanas or raisins or dried pitted cherries when stirring the sugar into the dry ingredients, then finish as described above.
http://kerrygoldusa.com/recipes/irish-scones-with-butter-and-jam
Foodaware 