Tag: RTE Food

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Rory O’Connell’s Tuscan Apple, Lemon & Almond Cake






Food on RTÉ

@RTEfood
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Crisp on top and full of plump, juicy apples, this Tuscan tart is simply delicious.

By Rory O’Connell

Celebrity Chef

I am never quite sure if I should be calling this a cake or a tart but in any event, it is delicious and quite easy to make.

Ingredients

I am never quite sure if I should be calling this a cake or a tart but in any event, it is delicious and quite easy to make.

The origins of the recipe are from Tuscany in Italy but I like to use highly perfumed Irish dessert apples when in season. Look out for some lesser known but very delicious Irish dessert apples such as Irish Peach and Ardcairn Russet. 
 
Serves 8 
 

  • 10g butter melted for greasing the parchment paper 
  • 4 dessert apples 
  • Finely grated zest of 2 lemons 
  • 1 teaspoon vanilla extract 
  • 250g caster sugar 
  • 2 eggs 
  • 150ml cream 
  • 110g butter melted and cooled 
  • 125g whole almonds, blanched, peeled and ground to a fine powder in a food processer or ground almonds 
  • 110g plain flour sieved 
  • 1 ½ teaspoons baking powder sieved 
  •  100g of apricot jam 
  • 1 tablespoon lemon juice, warmed and sieved 
  •  2 tablespoons of chopped sweet geranium leaves ( optional) 

Method

  1. Preheat the oven to 180c / 350 f / gas 4 
  2. Line a 28cm flan ring with a removable base with a disc of parchment paper. The paper should in one piece cover the base and sides of the tin and come up 1cm above the edge of the tin. Brush the paper with a little melted butter.
  3. Peel, core and quarter the apples and slice into c 3mm slices. Mix with the lemon zest. Whisk the vanilla, sugar, and eggs to a thick and light consistency similar to a batter. Whisk in the cream and cooled melted butter. Fold in the almonds, flour and baking powder. Add ¾ of the sliced apples, being careful not to break the apple slices.
  4. Pour the mixture into the prepared flan ring and gently smooth over the surface. Scatter the remaining apples over the surface and sprinkle with 1 dessertspoon of caster sugar.
  5. Place in the preheated oven and cook for 20 minutes. Reduce the temperature to 160c etc and cook for a further 40 minutes by which time the tart will feel gently set. It may be necessary to cover the tart during the cooking with a sheet of parchment paper if the tart is getting too dark.
  6. Remove from the oven and allow to cool slightly. While the tart is still warm, Paint the surfaced with the warm sieved apricot jam to achieve a glossy glaze and if using the chopped geranium, sprinkle on immediately after glazing the tart. 
  7.  Serve warm with softly whipped cream. 
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Rhubarb & Custard Swiss Roll by Rachel Allen @Ballymaloe

rachel rhubarb and custard

By Rachel Allen Celebrity Chef

More from
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 Raw Beetroot Soup with Dill, Honey and Yoghurt –

A gorgeous, healthy and flavoursome soup. Serves four as a starter.

Ingredients

  • 200 g (7oz) natural yoghurt
  • 160 g (5½oz) peeled, cored and chopped apple
  • 160 g (5½oz) peeled raw beetroot, chopped (young tender beetroot is best)
  • 0.5 clove of garlic
  • 1 tsp toasted and ground cumin seeds
  • good pinch of salt
  • good twist of black pepper
  • 1 tblsp cider vinegar
  • 1 tsp honey
  • walnut oil or extra virgin olive oil, to serve
  • for the dill and honey yoghurt
  • 1 tsp honey
  • 3 tsp chopped dill
  • 50 g (2oz) natural yoghurt

Method

  1. Mix all the ingredients for the dill and honey yoghurt together and chill until needed.
  2. Put the yoghurt and apple into a blender with 100ml (3½fl oz) water. First give it a quick blitz, then add all the remaining ingredients except the oil and whiz for a good length of time until as smooth as possible. Pour through a sieve, then chill before serving.
  3. To serve, pour the soup into bowls. Blob on some of the dill and honey yoghurt, then drizzle with walnut or extra virgin olive oil.
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MacNean Organic Oats with Irish Mist and Honey @nevenmaguire

 
 


By Neven Maguire

Celebrity Chef

Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.

Ingredients

  • 100 g (4oz) porridge oats (organic if possible)
  • 300 ml (1/2 pint) whole-fat milk (plus extra if necessary)
  • 4 dsp clear honey
  • 4 dsp irish mist
  • 150 ml (1/4 pint) cream (optional)

Method

  • Simmer the porridge oats and milk together in a saucepan for 8-10 minutes, until the mixture is slightly thickened, stirring all the time. It is important that the porridge has a nice soft dropping consistency so add a little more milk if you think that it needs it.
  • To serve, spoon the porridge into warmed bowls. Drizzle each one with some honey and Irish mist and finally, serve with cream if you wish.

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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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Tom Kerridge’s raspberry ripple ice cream @RTEfood

If you’ve never made your own ice cream, now’s the time to start.

Ingredients

“This make-ahead dessert will delight guests at the end of a summer BBQ,” says chef Tom Kerridge.

“A standard vanilla ice cream base is boosted with homemade raspberry purée and the attractive ripple effect is easy to achieve.”

Raspberry ripple ice cream

Ingredients:
(Makes 1 litre)

250ml whole milk
A pinch of salt
200g golden caster sugar
1 vanilla pod, split lengthways and seeds scraped out
500ml double cream
5 large free-range egg yolks
1tsp vanilla extract

For the raspberry sauce:
200g raspberries
150g golden caster sugar

To finish:
A little whipped cream
A few raspberries