Bananas help you sleep 😊
Gratin of haddock with Imokilly cheddar and mustard by Rachel Allen #Ballymaloe
Auntie Maureen’s Plum Pudding by Neven Maguire @macneanhouse Co.Cavan 😋🇮🇪
Makes 2x 1.2 litre (2 pint) puddings
Nothing beats the flavour of homemade Christmas pudding, but it’s important to get good-quality fruit and it’s best made at least 1 month in advance.
I love plum pudding, hot or cold, with lashings of cream, but the spiked almond custard is even more special. I always look forward to it. A big thank you to Auntie Maureen for this recipe.
Ingredients
- 50g (2oz) plain flour
- 1/2 tsp ground mixed spice
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 225g (8oz) sultanas
- 175g (6oz) butter, melted, plus extra for greasing
- 175g (6oz) fresh white breadcrumbs
- 175g (6oz) light brown sugar
- 175g (6oz) raisins
- 50g (2oz) currants
- 50g (2oz) candied mixed peel
- 50g (2oz) blanched almonds, hopped
- 1/2 eating apple, peeled, cored and diced
- 1/2 small carrot, grated finely grated rind and juice of
- 1 lemon
- 2 eggs, lightly beaten
- 300ml (1/2 pint) stout
- fresh redcurrant sprigs, to decorate (optional)
- icing sugar, to decorate (optional)
- spiked almond custard, to serve
Method
- Sift together the flour, mixed spice, cloves and nutmeg. Add the sultanas, melted butter, breadcrumbs, sugar, raisins, currants, mixed peel, almonds, apple, carrot and the lemon rind and juice and mix until well combined. Gradually add the beaten eggs, stirring constantly, followed by the stout. Mix everything together thoroughly and cover with a clean tea towel, then leave in a cool place overnight.
- Use the fruit mixture to fill 2 x 1.2 litre (2 pint) greased pudding bowls. Cover with a double thickness of greaseproof paper and tin foil, then tie tightly under the rim with string. Store in a cool, dry place overnight.
- To cook, preheat the oven to 150°C (300°F/gas mark 2).
- Stand each pudding basin in a large cake tin three-quarters full of boiling water, then cook in the oven for 6–8 hours (or you can steam them for 6 hours in the usual way). Cool and re-cover with clean greaseproof paper. Again, store in a cool, dry place.
- On Christmas Day, re-cover with greaseproof paper and foil. Steam for 2–3 hours, until completely cooked through and tender. Decorate with the redcurrant sprigs and a light dusting of icing sugar, if liked.
- To serve, cut the plum pudding into slices and arrange on serving plates. Have a separate jug of the spiked almond custard so that everyone can help themselves.
Darina Allen and Rory O’Connell’s Christmas Mincemeat recipe passed down in Myrtle Allen’s family for generations #Ballymaloe
Here are three delicious options, the first is the classic Mincemeat recipe passed down in Myrtle Allen’s family for several generations. Of course, it contains suet so it’s moist and juicy and best eaten hot. The second, Emer Fitzgerald’s Mincemeat is vegetarian, it doesn’t include suet or butter and is also gluten free. The third, Brandy Mincemeat, does not include suet either, but does have butter.
Ingredients
- 2 cooking apples, e.g. Bramley Seedling
- 2 organic lemons
- 450g (1lb) beef suet (see P.00)
- pinch of salt
- 110g (4oz) candied citrus peel (preferably homemade)
- 2 tablespoons Seville orange marmalade
- 225g (8oz) currants
- 450g (1lb) sultanas
- 900g (2lbs) Barbados sugar (moist, soft, dark-brown)
- 62ml (2 1/2fl oz) Irish whiskey
Method
Makes 3.2 kilos approx. Makes 8-9 pots.
- Core and bake the whole apples in a moderate oven, 180°C/350°F/gas mark 4, for 30 minutes approx. Allow to cool. When they are soft, remove the skin and pips and mash the flesh into pulp.
- Grate the rind from the lemons on the finest part of a stainless steel grater and squeeze out the juice and stir into the pulp. Add the other ingredients one by one, and as they are added, mix everything thoroughly.
- Put into sterilized jars, cover and leave to mature for 2 weeks before using. This mincemeat will keep for a year in a cool, airy place.
Dark Chocolate, Ginger & Hazelnut Oaty Biscuits @flahavans #ToyShow 🕹
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
One Pan Tortilla Quiche @babyledfeeding 😀
Weekends @fika_33 #killeshandra Co.Cavan 🥰🇮🇪 #loughbawn
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- Fika 33 Classic French Toast 🍞🍓🫐 Coated with cinnamon sugar, topped with homemade berry compote, fresh berries, lemon curd and mascarpone! Why not add some savouriness with crispy bacon ?🥓 This is a firm favourite on our breakfast menu for many visitors here in Fika 33 👋🏼 It’s not just good — it’s can’t-stop-eating good ✨. @createdincavan
Neven’s no-bake hazelnut chocolate tart with citrus caramel from Neven’s Christmas in #Limerick
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
- Place the sugar, glucose and 250ml of water into a heavy-based, high-sided pot.
- 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.
- 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.
- Set aside and allow to cool and use as required.
For The Tart
- 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.
- 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.
- 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.
- 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.
- 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.
Neven Maguire in #Limerick 🤶🧑🎄 on RTÉ One tonight at 8pm @bordbia
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- This or That: Christmas Edition with Neven Maguire!🎄
We’re getting into the festive spirit with a little Christmas fun – Neven style!
Let us know – are you team Traditional Turkey or Slow-Roast Ham? Brussels sprouts or carrots and parsnips? Let the festive debates begin! 👇✨
Make your mark this Christmas by always looking out for the Bord Bia Quality Mark when choosing your festive food favourites.
And don’t forget – tune into Neven’s Christmas in Limerick on RTÉ One tonight at 8pm for Part 1! Proudly sponsored by Bord Bia 💚
#BordBia #ThisorThat #ChristmasCooking #FestiveFood #nevenschristmasspecial5h
Ginger & Lime Cheesecake with Irish Strawberry Compote @simplybetterds @nevenmaguire @macnean_house_restaurant
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simplybetterds- 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.
Serves six.
You will need:
6 x 175g (6oz) pieces of haddock
Salt and freshly ground black pepper
225g (8oz) Irish mature Cheddar cheese, grated
1 tablespoon Dijon mustard
4 tablespoons cream
Ovenproof dish 8½ x 10 in (21.5 x 25.5cm)
Pre-heat the oven to 180°C, 350°F, Gas 4.
First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.
The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.
To cook, place in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under a hot grill for just a few moments to colour the cheese.