Tag: recipes

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Berry Rippled Ice Cream @kevindundon @thecookeryschoolatdunbrodyhouse


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The Cookery School at Dunbrody House




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berry rippled Ice cream
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check out the recipe http://www.kevindundon.com
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#kevindundon #kevindundon #kevindundonrecipe #kevindundondaily #recipeoftheday #2pmlive #ireland🇮🇪 #irish #irishchefs🍀 #dunbrodyhouse #wexford #wexfordireland #yummy #tastyfood #foodie #picoftheday #icecream #easiestrecipeever #berry #berries #berriesandcream #summer #bankholidayweekend
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Morning! Oats – Whole Milk-Papaya-Strawberries-Raspberries-Nuts-Flahavans-Breakfast-Honey-Mothers-Nutrition-Energy.

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  • Say goodbye to winter blues and hello to summer hues with this mouthwatering bowl of oats🌴☀️ Take your morning porridge to the tropics with a burst of flavour that’ll transport you to paradise. 🏝️ Whether you’re lounging by the pool or starting your day with a sunny mindset, this tropical delight is sure to bring the warmth of summer to every spoonful #FlahavansOats

    Serves 1|Takes 10 minutes

    INGREDIENTS:

    30g Flahavan’s oats

    150mls whole milk

    Papaya

    Strawberries

    Raspberries

    Nuts



    METHOD:

    For the porridge:

    Stir 30g of Flahavan’s Porridge Oats into 150mls of milk.
    Bring to a boil and simmer for 3 minutes stirring continuously

    For the toppings:

    Crushed raspberries: Tumble 100g of raspberries into a bowl.Add a teaspoon of sugar or drizzle of honey and mash together with a fork.

    Add remaining nuts and fruit to the porridge
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Avonmore Raspberry, Cream and Custard Trifles

avon-xmas-trifles-61216

Ingredients

  • 1 x 135g packet rasberry jelly
  • 100g raspberries
  • 200g Avonmore Fresh Custard
  • 180g Madeira cake, cut into small cubes
  • 200ml Avonmore Fresh Whipped Cream

To decorate:

  • flaked almonds
  • Edible gold glitter

Directions

  1. Make the jelly according to the packet instructions and allow to cool slightly.
  2. Divide the raspberries between six decorative glasses and pour over the unset jelly until each glass is about one-third of the way full. Allow to cool slightly, then place in the fridge to set completely for 5-6 hours.
  3. Spoon a layer of custard over the jellies and add a layer of Madeira cake.
  4. Dollop the Avonmore Freshly Whipped Cream over the custard and smooth with a butter knife.
  5. Sprinkle with flaked almonds and edible gold glitter and refrigerate until ready to serve.
    
0.00 avg. rating (0% score) – 0 votes
http://cookwithavonmore.ie/recipe/mini-raspberry-cream-custard-trifles/
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Kevin Dundon’s chicken fajitas: @rte Today

Updated / Tuesday, 24 Mar 2026 18:36

Kevin Dundon's chicken fajitas
Kevin Dundon’s chicken fajitas: Today

Kevin Dundon

By Kevin Dundon

Celebrity Chef

More from
Today

Ingredients

Serves 4

  • 1 tbsp. smoked paprika
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tbsp. dried oregano
  • ½ tsp. chilli powder
  • 1 tbsp. oil
  • 400g chicken filet, sliced
  • 1 red onion, diced
  • 1 green chilli or jalapeno pepper, chopped
  • 1 red pepper, sliced
  • 2 garlic cloves, chopped
  • 2 tbsp. lime juice zest

To serve

  • 2-4 soft tortillas, warmed
  • 4 tbsp sour cream
  • 2-4 tbsp guacamole
  • 2 large tomatoes, diced
  • 50g grated cheese
  • 3 tbsp. fresh coriander, chopped
  • Salt and pepper

Method

1. First, prepare the spice mix. In a small bowl, combine the smoked paprika, ground coriander,
2. ground cumin, dried oregano, salt and chilli powder. Stir and set aside.
3. Preheat a large sauté pan over medium heat. Add a drizzle of oil and add the chicken pieces and sprinkle with the spice mix. Cook stirring for 4-6 minutes, depending on the size of the dices.
4. Then, add the peppers, chilli, onions, and garlic. Continue to sauté for 2-3 minutes until just cooked through and the vegetables are just softened.
5. Remove from the heat, drizzle over the lime and check the seasoning for spices, salt and pepper.
6. Serve in warm tortillas with a spoonful of sour cream, and guacamole on the tortilla, some diced tomato, grated cheese and fresh coriander leaves. Enjoying while hot.

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Neven’s no-bake hazelnut chocolate tart with citrus caramel from Neven’s Christmas, RTE One #Limerick

RTE logo

Neven Maguire

By Neven Maguire

Celebrity Chef

Watch Neven’s Christmas in Limerick on Thursday, 4 December on RTÉ One at 8pm.

Ingredients

In the first of this two-part special, Neven’s Christmas in Limerick, Neven Maguire prepares Smoked Salmon Galettes, Glazed Rack of Pork with Creamy Roast Potatoes, and No-Bake Chocolate Tart.

Serves 8-10

For The Tart

  • 300g Shortbread biscuits
  • 150g Butter
  • 1 Jar White Chocolate Hazelnut Spread
  • 200g Dark Chocolate (70% cocoa solids)
  • 100g Milk Chocolate (38% cocoa solids)
  • 250ml Irish Jersey Cream

For The Citrus Caramel

  • 225g caster sugar
  • 1 tbsp glucose (liquid or powdered)
  • 300ml orange juice
  • 1 vanilla pod, seeds scraped out
  • Juice of 1 lime
  • Juice of 1 clementine

For Decorating

  • Amaretti Biscuits, to serve
  • Crème Fraiche, to serve
  • Sea Salt, to serve
  • Citrus Caramel, to serve

Method

For The Citrus Caramel

  1. Place the sugar, glucose and 250ml of water into a heavy-based, high-sided pot.
  2. Bring to the boil and then reduce the heat and simmer for 15-20 minutes until you have achieved a golden caramel colour. The sugar syrup should be a thick honey consistency, but not too runny.
  3. Add the orange juice slowly, it will boil up vigorously, so take care at this point, whisk until the sugar has dissolved and you are left with a smooth syrup. Whisk in the vanilla seeds, lime juice and clementine juice.
  4. Set aside and allow to cool and use as required.

For The Tart

  1. Blitz the shortbread to a fine crumb (in a food processor or with a rolling pin and zip lock bag) and tip into a large bowl. Melt 100g of the butter in a small pan or in the microwave, then stir into the shortbread crumbs and mix until evenly combined. Press into the base and sides of a 10″ loose base tart tin.
  2. Open the jar of white chocolate hazelnut spread into the microwave for 10-20 seconds (or you can use a pan) to loosen it up, then give it a good stir until smooth. Pour about half of the jar on to the shortbread base and use the back of a spoon to spread it out evenly. Place in the fridge to chill down.
  3. To make the chocolate ganache, put the rest of the white chocolate hazelnut spread into a heatproof bowl along with the dark chocolate, milk chocolate and the remaining 50g of butter. Set over a pan of simmering water and allow the chocolate to melt.
  4. In a small saucepan, gently heat the cream. Once the chocolate has melted completely add the warmed cream. Using a stick hand blender gently blend until combined and silky smooth. Pour into the prepared tart tin, place in the fridge for 2 hours until the ganache is set firm or overnight.
  5. Remove the tart from the fridge 30 minutes before serving. To serve, carefully unmould the tart and put on a plate or cake stand, decorate with the Amaretti biscuits (if desired) cut into slices and serve with a quenelle of crème fraiche and sprinkle of sea salt.

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Spring lamb chops with salsa verde @rachelallencooks #Ballymaloe for #Easter 🐣

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Here’s a really quick and easy recipe for Spring lamb chops with mint salsa verde, just delicious at this time of the year.
Serves 4-6

For the mint salsa verde:
Makes 150ml

1 handful of parsley leaves
1 handful of mint leaves
grated zest and juice of 1 small lemon
1 clove of garlic, crushed
1 tbsp capers, rinsed
50ml extra virgin olive oil
black pepper

lamb chops (2-3 per person)
1 – 2 tbsp extra virgin olive oil
salt and pepper

First make the salsa verde, put the mint, parsley, lemon zest, garlic and capers into a food processor and whiz until it’s all finely chopped. Add the lemon juice and olive oil (add more oil if you want it a bit more runny). Check the seasoning – it might not need salt, as the capers can be quite salty.

Next cook the lamb chops, remove excess fat from the chops, but leave about ½ cm still on. Drizzle with olive oil and season with pepper. Place a frying pan or grill pan on a high heat. When it’s good and hot add the lamb chops and sprinkle with a little salt and more pepper. Cook for approximately 3 minutes on each side. Remove to a plate, cover and leave to rest in a warm oven for 5 minutes.
Serve with a good drizzling of the salsa verde.
#mint #salsaverde #springlamb
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Kevin Dundon’s chicken fajitas: Today

Updated / Tuesday, 24 Mar 2026 18:36

Kevin Dundon's chicken fajitas
Kevin Dundon’s chicken fajitas: Today

Kevin Dundon

By Kevin Dundon

Celebrity Chef

More from
Today

Ingredients

Serves 4

  • 1 tbsp. smoked paprika
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tbsp. dried oregano
  • ½ tsp. chilli powder
  • 1 tbsp. oil
  • 400g chicken filet, sliced
  • 1 red onion, diced
  • 1 green chilli or jalapeno pepper, chopped
  • 1 red pepper, sliced
  • 2 garlic cloves, chopped
  • 2 tbsp. lime juice zest

To serve

  • 2-4 soft tortillas, warmed
  • 4 tbsp sour cream
  • 2-4 tbsp guacamole
  • 2 large tomatoes, diced
  • 50g grated cheese
  • 3 tbsp. fresh coriander, chopped
  • Salt and pepper

Method

1. First, prepare the spice mix. In a small bowl, combine the smoked paprika, ground coriander,
2. ground cumin, dried oregano, salt and chilli powder. Stir and set aside.
3. Preheat a large sauté pan over medium heat. Add a drizzle of oil and add the chicken pieces and sprinkle with the spice mix. Cook stirring for 4-6 minutes, depending on the size of the dices.
4. Then, add the peppers, chilli, onions, and garlic. Continue to sauté for 2-3 minutes until just cooked through and the vegetables are just softened.
5. Remove from the heat, drizzle over the lime and check the seasoning for spices, salt and pepper.
6. Serve in warm tortillas with a spoonful of sour cream, and guacamole on the tortilla, some diced tomato, grated cheese and fresh coriander leaves. Enjoying while hot.

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

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

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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.