Tag: RTE Food

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Rhubarb & Custard Swiss Roll by Rachel Allen @Ballymaloe

rachel rhubarb and custard

By Rachel Allen Celebrity Chef

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Rachel Allen’s Cake Diaries

A delicious classic recipe for a very classy cake.

Ingredients

  • butter (melted, for greasing)
  • 4 eggs
  • 125 g (41/2 oz) caster sugar (plus 3 tbsp for sprinkling)
  • 2 tblsp warm water
  • 1 tsp vanilla extract
  • 125 g (41/2 oz) plain flour (plus extra for dusting)
  • for the filling
  • 200 g (7oz) rhubarb (about 2 stalks, trimmed), cut into 5mm (1/4 in) slices
  • 125 g (41/2 oz) caster sugar
  • 200 ml (7fl oz) milk
  • 1 vanilla pod, split lengthways, or 2 tsp vanilla extract
  • 3 egg yolks
  • 15 g (1/2 oz) cornflour
  • 100 ml (31/2 fl oz) whipped double or regular cream (measured when whipped)

Method

  1. Preheat the oven to 190°C (375°F/Gas 5). Line the base of the Swiss roll tin (25 x 38cm/ 10 x 15′) with baking parchment, brush the base and sides of the tin with melted butter and dust with flour.
  2. Using a hand-held electric beater or an electric food mixer, whisk together the eggs, caster sugar, water and vanilla extract until light and fluffy.
  3. Sift in the flour, about one-third at a time, and fold it into the mixture. Carefully pour the mixture into the prepared Swiss roll tin and bake in the oven for 12–15 minutes or until the centre of the sponge is slightly springy to the touch and the edges have shrunk a little from the sides of the tin.
  4. Take a piece of baking parchment slightly larger in size than the tin and spread out on a work surface.
  5. Sprinkle the paper evenly with caster sugar (this is to stop the cake sticking to the paper). Quickly flip the Swiss roll tin over onto the sugared paper, then carefully remove the tin and baking parchment from the bottom of the cake.
  6. Place a clean, slightly damp tea towel over the cake while it cools – this will prevent it drying out and cracking when you roll it.
  7. Meanwhile, make the filling. Place the rhubarb in a saucepan with 75g (3oz) of the caster sugar and 25ml (1fl oz) of water and place on a medium heat, stirring to dissolve the sugar. Bring to the boil and allow to boil, uncovered and stirring regularly, for 10–15 minutes or until the rhubarb is completely soft and the mixture is quite thick.
  8. Tip out onto a plate and allow to cool.
  9. Next make the custard. Place the milk and the split vanilla pod (if using) in another pan and bring to the boil.
  10. Whisk the egg yolks (and vanilla extract, if using) with the remaining sugar (I like to use a hand-held electric beater for this) for a few minutes or until pale and light. Then briefly whisk in the cornflour.
  11. Pour the hot milk and vanilla pod (if using) onto the egg mixture, whisking as you pour, then tip it all back into the saucepan and cook, stirring all the time, over a low heat for a few minutes or until it forms a thick custard.
  12. Pour it into a bowl and allow to cool, then fold in the cooled rhubarb and the whipped cream – you can leave it slightly marbled (not fully mixed) if you prefer.
  13. When the sponge is completely cold, spread over the rhubarb and custard mixture, then, with one of the short sides facing you, roll up the Swiss roll away from you and carefully transfer to a serving plate.
  14. Sprinkle with a little extra caster sugar to finish, then cut into slices about 2cm (3/4in) thick to serve.
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Rachel Allen’s pan-fried fish with herb butter, asparagus, new potatoes: @RTEToday


By Rachel Allen

Celebrity Chef

More from
Today

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

  1. Dry the fish fillets on kitchen paper.
  2. Season on both sides with sea salt flakes and freshly ground black pepper.
  3. 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.
  4. OR you can dust the fillets with seasoned flour then spread some soft butter over one side.
  5. Place buttered side in the pan first. Turn when golden on one side, then cook again until golden on the other side.
  6. Place a couple of slices of herb butter over each fillet and serve immediately with asparagus and boiled new potatoes.
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Sharon Hearne Smith’s Porridge Bread is SO easy to make! @RTEToday


By Sharon Hearne Smith

Food Stylist & Writer

More from
Today

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

  1. 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.
  2. Scoop the yoghurt into a large bowl. Add the milk, oil, sesame seeds and bicarbonate of soda and mix until well blended.
  3. 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.
  4. Mix everything together until well blended.
  5. Spoon into the prepared tin, spreading the top level. Scatter a small handful of sesame seeds on top.
  6. Bake for 45 minutes or until golden brown and a skewer comes out clean when pierced in the middle.
  7. Remove from the tin and return the loaf to oven, directly on the shelf, for another 5 minutes to dry out the crust.
  8. Remove and leave to cool on a wire rack. Cut into slices and serve spread with a little butter if liked.
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Scarlett and Tamsin Allen’s almond tart with berries:RTÉ Today Delish 😋

This quick and delicious recipe can be adapted to make a larger tart, and topped with any fruit you like.

Ingredients

Makes 24 mini almond tartlets or 2 x 18cm tarts

110g butter

110g caster sugar

110g ground almond

Method

  1. Preheat the oven to 180’C/160’Fan/350’F/Gas mark 4.
  2. Place the butter in a bowl and beat until soft and light. Add in the sugar and the ground almonds and mix to combine.
  3. Place generous teaspoonful blobs of the mixture in each ‘cup’ of a shallow bun tray (a mince pie tray), you should get 24 altogether so if it’s a 12 hole tray then cook it in 2 batches.
  4. Or you could make 12 mini tartlets and 1 x 18cm tin.
  5. Bake in the preheat oven for 8-10 minutes until a rich golden brown then take out of the oven and leave to sit for 3 minutes, then remove each little tartlet base and cool on a wire rack.
  6. The larger tart will take 16-18 minutes to cook.
  7. After removing from the oven, allow to sit for 3 minutes then turn out onto a plate and allow to cool before decorating.
  8. Top with raspberries or sliced strawberries and whipped cream or whatever delicious fruit you have.

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Apricot Jam Breakfast Muffins with banana and honey @RTEfood #foodaware

apricot jam breakfast muffins

15m15 minutes ago

These Apricot Jam Breakfast Muffins can be prepared the night before and cooked to perfection in the morning –

Ingredients

  • 2 large free-range eggs
  • 150ml pot of natural low-fat yoghurt
  • 50ml rapeseed oil
  • 2 tblsp no added sugar apricot jam
  • 1 ripe banana, mashed
  • 4 tblsp clear honey
  • 1 tsp almond extract
  • 200g of wholemeal flour
  • 50g of porridge oats, plus extra for sprinkling
  • 1 ½ teaspoons of baking powder
  • 1 ½ teaspoons of bicarbonate of soda
  • 2 tblsp mixed seeds
  • extra apricot jam
  • a handful of flaked almonds, for sprinkling

Method

  1. Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
  2. In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
  3. In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
  4. Pour the wet ingredients into the dry and combine until you have a smooth batter. Don’t over mix as this will make your muffins tough.
  5. Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins. Sprinkle with the extra porridge oats and the flaked almonds.
  6. Bake for 25 to 30 minutes until risen and golden. Check that they’re cooked by inserting a skewer into the middle of one of the muffins. They’re done if it comes away clean.
  7. Remove from the oven and transfer to a wire rack to cool. These will keep for 3 days in a sealed container but they taste best on the day of baking.

Notes

Recipe courtesy of Folláin

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Mags’ apple and blackberry pie: Today @RTEfood

Ingredients

  • 6 pink lady apple
  • 500g frozen blackberries
  • 100g caster sugar
  • Juice and zest one lemon

Pastry

  • 400g plain flour
  • 250g butter
  • 200g icing sugar
  • Teaspoon salt
  • 3 egg yolk
  • Water splash

Method

  1. Cook apple until soft in a pan, add blackberries when apples are nearly cooked.
  2. Mix together. Add juice and zest lemon. Let cool.

Pastry

  1. Rub together the flour and butter until crumble like.
  2. Mix in icing sugar, salt, and egg.
  3. Don’t over mix, rest in the fridge for 1 hour.
  4. Oil or butter your dish
  5. Line a tray. Or muffin tray with pastry
  6. Fill with apple and blackberry mix.
  7. Top the pie with more pastry
  8. Egg wash the top of the pastry, and cook in the oven 180degrees for 28 mins, until pastry is golden.
  9. Let cool and serve with fresh cream Or custard.
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Neven Maguire’s chocolate baked Alaska with chocolate sauce : rte.ie recipes


By Neven Maguire

Celebrity Chef

Watch Neven’s Christmas at Adare on RTÉ One at 8pm on Thursday, 7th and 14th of December.

Ingredients

Serves 6-8

  • 1 x 900ml tub Vanilla Ice Cream
  • 200ml cream, whipped, to serve

Chocolate Sponge

  • 4 eggs
  • 120g caster sugar
  • 90g self-raising flour
  • 30g good quality cocoa powder

Italian Meringue

  • 4 x egg white
  • 225g caster sugar
  • 135g water
  • 1 tsp vanilla extract

Warm Chocolate Sauce

  • 200ml cream
  • 1 tsp vanilla extract
  • 2 tbsp Coole Swan Irish Cream Liqueur
  • 255g plain chocolate, finely chopped (at least 70% cocoa solids)

Method

To Make the Chocolate Sponge

  1. Preheat the oven to 180°C/350°F/Gas Mark 4
  2. Line a baking tray (13.6 x 9.5in) with parchment paper
  3. In a large bowl whisk the eggs and caster sugar together with hand mixer
  4. Whisk for 3 minutes on full power until light and fluffy
  5. Sieve in the flour and cocoa powder and gently fold in using a spatula
  6. Transfer the mixture to the baking tray
  7. Bake for 8-10 minutes
  8. Remove from the oven and allow to cool completely

For the Italian Meringue

  1. Place the caster sugar and water in a saucepan over a medium heat, swirling the pot until the sugar has dissolved.
  2. Once the sugar has dissolved allow to boil.
  3. Meanwhile place the egg whites & vanilla extract in a large mixing bowls and whisk until soft peaks form.
  4. Boil the sugar until it has reached 120°C (use a sugar thermometer to check).
  5. Carefully stream the syrup into the egg white while whisking on high speed.
  6. Keep whisking for around 5 minutes until the meringue is thick, glossy and has completely cooled down.
  7. Keep covered in a bowl or transfer to a piping bag until needed.

For The Warm Chocolate Sauce

  1. Place the cream, vanilla extract and Coole Swan in a pan and bring to the boil, stirring occasionally
  2. Gently add in the chocolate and stir gently until completely melted.
  3. This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed
  4. Use warm or cold as required

To Assemble

  1. Line a 2lb loaf tin with a double layer of cling film, ensuring an overhang on each side
  2. Cut the prepared chocolate sponge in 3
  3. Place one third of the sponge in the base of the tin
  4. Using half of the tub of vanilla ice-cream, spread an even layer over the sponge. Use the back of a tablespoon to help
  5. Place another piece of the sponge on top followed by the remaining ice-cream, ensuring to spread it evenly
  6. Add the final piece of sponge on to, gently pressing down
  7. Fold the overhang of cling film over the top
  8. Pace in the freezer to firm up for 3-4 hours minimum or overnight is best

To Serve

  1. Once ready to serve, remove from the freezer, open and turn out onto a long plate/serving plate
  2. Pipe the prepared Italian meringue around the loaf ensuring it is completely covered
  3. At this point the Alaska can be returned to the freezer until needed or alternately to serve straight away, use a blow torch to evenly brown the outside of the meringue all over
  4. Enjoy with warm chocolate sauce and whipped cream
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Neven Maguire’s mushroom & leek strudel with madeira wine sauce from Neven’s Portuguese Food Trails

Neven Maguire’s mushroom & leek strudel with madeira wine sauce

Ingredients

Serves 4-6

For the strudel

  • 2 tbsp olive oil, plus extra for oiling
  • 1 small onion, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
  • 225g mixed wild mushrooms roughly chopped
  • 1 small leek, washed and finely sliced
  • 2 tbsp double cream
  • 2 tbsp Madeira Wine
  • 2 tbsp chopped parsley
  • 4-5 sheets filo pastry, thawed if frozen (about 100g/4oz in total)
  • 1 egg, beaten
  • salt and freshly ground black pepper
  • mixed salad leaves, to serve

For the madeira wine sauce

  • 700ml beef stock
  • 1 tbsp tomato purée
  • 3 tbsp Madeira Wine
  • 3 tbsp cream

Method

For the strudel

  1. Preheat the oven to 190°C/375°F/ gas mark 5.
  2. Line a baking tray with parchment paper.
  3. Heat the olive oil in a large frying pan.
  4. Add the onion, garlic and mushrooms and cook over a medium to high heat for 2-3 minutes until almost tender.
  5. Reduce the heat, add the cream and Madeira to the pan and cook for another minute.
  6. Add herbs and salt and pepper to taste.
  7. Sauté for another minute until the spring onions are just tender and the liquid has almost completely reduced.
  8. Allow to cool completely.
  9. Unroll the sheets of filo pastry and place them all, one on top of the other, on a work surface.
  10. Brush the top sheet of pastry with beaten egg and then spread over the mushroom mixture to within 4cm (1½in) of the edges.
  11. Fold the short ends inwards a little to meet the mushroom mixture and then, starting with a long edge, roll up the pastry fairly tightly like you would a Swiss roll, keeping the mushrooms in place as you roll.
  12. Place the strudel seam-side down on the parchment paper and brush it all over with the remaining beaten egg.
  13. Bake for 20-25 minutes until crisp and golden brown.
  14. Allow to cool for a few minutes before carefully placing on a chopping board.
  15. Cut the strudel into thick slices and arrange on warmed plates. Drizzle some sauce beside it and serve with some mixed salad leaves.

For the madeira wine sauce

  1. Heat a heavy based saucepan, add the Madeira Wine and reduce by half.
  2. Gradually whisk in the beef stock until smooth, followed by the tomato purée.
  3. Simmer for approximately 5 minutes, stirring occasionally until slightly thickened.
  4. Whisk in the cream, bring to the boil, season to taste and thicken with some diluted cornflower.
  5. Set aside until required.

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Scarlett and Tamsin Allen’s almond tart with berries:RTÉ Today Delish 😋

This quick and delicious recipe can be adapted to make a larger tart, and topped with any fruit you like.

Ingredients

Makes 24 mini almond tartlets or 2 x 18cm tarts

110g butter

110g caster sugar

110g ground almond

Method

  1. Preheat the oven to 180’C/160’Fan/350’F/Gas mark 4.
  2. Place the butter in a bowl and beat until soft and light. Add in the sugar and the ground almonds and mix to combine.
  3. Place generous teaspoonful blobs of the mixture in each ‘cup’ of a shallow bun tray (a mince pie tray), you should get 24 altogether so if it’s a 12 hole tray then cook it in 2 batches.
  4. Or you could make 12 mini tartlets and 1 x 18cm tin.
  5. Bake in the preheat oven for 8-10 minutes until a rich golden brown then take out of the oven and leave to sit for 3 minutes, then remove each little tartlet base and cool on a wire rack.
  6. The larger tart will take 16-18 minutes to cook.
  7. After removing from the oven, allow to sit for 3 minutes then turn out onto a plate and allow to cool before decorating.
  8. Top with raspberries or sliced strawberries and whipped cream or whatever delicious fruit you have.

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