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Donal’s Sauteed potatoes with garlic and rosemary – http://ow.ly/oufQ30i79RO
Donal Skehan’s sauteed potatoes with garlic and rosemary @RTEfood
MacNean Organic Oats with Irish Mist and Honey @nevenmaguire
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.
Gearóid Lynch’s (The Olde Post Inn) Gluten Free Granola
Food on RTÉVerified account @RTEfood 12 minutes ago
Gearoid Lynch’s #GlutenFree Granola – http://ow.ly/jf1y30fLHjd
MacNean Organic Oats with Irish Mist and Honey @nevenmaguire
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.
Rachel Allen’s Clementine and Almond Cake @RTEfood
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Neven Maguire’s Baked Eggs make for a very tasty breakfast!
Food on RTÉVerified account @RTEfood 44 minutes ago
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Neven Maguire: Home Chef
Neven Maguire: Home Chef
Ingredients
- Butter, for greasing
- 2 ripe vine tomatoes, peeled, seeded and finely chopped
- 4 large eggs
- 4 tblsp cream
- 25g (1oz) mature cheddar cheese, finely grated
- 1 tsp snipped fresh chives
- Sea salt and freshly ground black pepper
- Griddled sourdough bread sliced into chunky fingers, to serve
Method
- Preheat the oven to 190°C (375°F/gas mark 5).
- Butter 4 blini pans or ramekins and scatter the tomatoes in the bottom.
- Crack an egg into each blini pan and season with salt, then add 1 tablespoon of cream to each one and scatter the cheddar on top.
- Arrange the blini pans in a shallow roasting tin and pour in enough boiling water to come about halfway up the side of each pan.
- Place in the oven and bake for 15 minutes, until the eggs are set and the cheese is bubbling.
- Set each blini pan on a plate and scatter over the chives, then add the chunky bread fingers to serve.
Donal Skehan’s sauteed potatoes with garlic and rosemary @RTEfood
Food on RTÉVerified account @RTEfood 10 hours ago
Donal’s Sauteed potatoes with garlic and rosemary – http://ow.ly/oufQ30i79RO
.@nevenmaguire’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
- Preheat the oven to 190°C/375°F/ gas mark 5.
- Line a baking tray with parchment paper.
- Heat the olive oil in a large frying pan.
- Add the onion, garlic and mushrooms and cook over a medium to high heat for 2-3 minutes until almost tender.
- Reduce the heat, add the cream and Madeira to the pan and cook for another minute.
- Add herbs and salt and pepper to taste.
- Sauté for another minute until the spring onions are just tender and the liquid has almost completely reduced.
- Allow to cool completely.
- Unroll the sheets of filo pastry and place them all, one on top of the other, on a work surface.
- Brush the top sheet of pastry with beaten egg and then spread over the mushroom mixture to within 4cm (1½in) of the edges.
- 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.
- Place the strudel seam-side down on the parchment paper and brush it all over with the remaining beaten egg.
- Bake for 20-25 minutes until crisp and golden brown.
- Allow to cool for a few minutes before carefully placing on a chopping board.
- 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
- Heat a heavy based saucepan, add the Madeira Wine and reduce by half.
- Gradually whisk in the beef stock until smooth, followed by the tomato purée.
- Simmer for approximately 5 minutes, stirring occasionally until slightly thickened.
- Whisk in the cream, bring to the boil, season to taste and thicken with some diluted cornflower.
- Set aside until required.
More stories on
Neven Maguire’s chocolate baked Alaska with chocolate sauce : rte.ie recipes
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
- Preheat the oven to 180°C/350°F/Gas Mark 4
- Line a baking tray (13.6 x 9.5in) with parchment paper
- In a large bowl whisk the eggs and caster sugar together with hand mixer
- Whisk for 3 minutes on full power until light and fluffy
- Sieve in the flour and cocoa powder and gently fold in using a spatula
- Transfer the mixture to the baking tray
- Bake for 8-10 minutes
- Remove from the oven and allow to cool completely
For the Italian Meringue
- Place the caster sugar and water in a saucepan over a medium heat, swirling the pot until the sugar has dissolved.
- Once the sugar has dissolved allow to boil.
- Meanwhile place the egg whites & vanilla extract in a large mixing bowls and whisk until soft peaks form.
- Boil the sugar until it has reached 120°C (use a sugar thermometer to check).
- Carefully stream the syrup into the egg white while whisking on high speed.
- Keep whisking for around 5 minutes until the meringue is thick, glossy and has completely cooled down.
- Keep covered in a bowl or transfer to a piping bag until needed.
For The Warm Chocolate Sauce
- Place the cream, vanilla extract and Coole Swan in a pan and bring to the boil, stirring occasionally
- Gently add in the chocolate and stir gently until completely melted.
- 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
- Use warm or cold as required
To Assemble
- Line a 2lb loaf tin with a double layer of cling film, ensuring an overhang on each side
- Cut the prepared chocolate sponge in 3
- Place one third of the sponge in the base of the tin
- Using half of the tub of vanilla ice-cream, spread an even layer over the sponge. Use the back of a tablespoon to help
- Place another piece of the sponge on top followed by the remaining ice-cream, ensuring to spread it evenly
- Add the final piece of sponge on to, gently pressing down
- Fold the overhang of cling film over the top
- Pace in the freezer to firm up for 3-4 hours minimum or overnight is best
To Serve
- Once ready to serve, remove from the freezer, open and turn out onto a long plate/serving plate
- Pipe the prepared Italian meringue around the loaf ensuring it is completely covered
- 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
- Enjoy with warm chocolate sauce and whipped cream
Give this classic Italian dessert a twist with a delicate creamy vanilla flavour and a fresh strawberry topping @RTEfood @nevenmaguire
Celebrity Chef
Neven Maguire is shortlisted for the Bookselling Ireland Food and Drink Book of the Year in the An Post Irish Book Awards. You can vote at irishbookawards.ie.
Ingredients
Give this classic Italian dessert a twist with a delicate creamy vanilla flavour and a fresh strawberry topping. It’s the perfect dessert for a chilled summer gathering. If you want to make it less rich, simply replace 200ml of the cream with milk.
Serves 4
- 1 vanilla pod
- 3 sheets gelatine 600ml cream 100g caster sugar
- 300g large strawberries (preferably Pat Clarke’s)
- ½ lemon
- 2–3 tsp icing sugar, to taste
Method
- To make the panna cotta, split the vanilla pod in half and scrape out the seeds . Put the gelatine sheets into a bowl of cold water and leave them to soak for 5 minutes . Put the cream, caster sugar and vanilla seeds into a pan, and slowly bring up to the boil, whisking continuously . Take the pan off the heat . Take
- the gelatine out of the water, gently squeeze out the excess water and add to the cream mixture, whisking continuously until it has dissolved . Strain the mixture through a sieve into a measuring jug .
- Divide the mixture equally between 4 x 200ml dariole moulds or ramekins, place them on a baking tray and leave them to set in the fridge for at least 3 hours or up to 2 days .
- Choose the 4 nicest strawberries for decoration, then cut them in half with the stems intact . Remove the stalks from the remainder, then add to a blender with a squeeze of lemon juice and icing sugar to taste – the amount will depend on how sweet the strawberries are . Blitz to a smooth purée, then pass through a sieve into a jug .
- To serve, leave at room temperature for 15 minutes, then turn each panna cotta upside down on to a serving plate . If it won’t drop out, carefully dip the mould briefly into a bowl of warm water to loosen it . Serve with a drizzle of the strawberry compote and the sliced fresh strawberries .
Serve after …
Panna cotta is a brilliant stand-by dessert because it’s quick and simple enough to make in the morning . I leave it to set in the fridge and serve after Fragrant Butterflied Lamb (p .69) with a large bowl of the best strawberries in Ireland . Pat Clarke has been delivering me strawberries for years, and their flavour is sensational.
Foodaware 