Food on RTÉVerified account @RTEfood 3 hours ago
Rachel Allen’s Clementine and Almond Cake – http://ow.ly/t0Lx30gE1Wk
Rachel Allen’s Clementine and Almond Cake @RTEfood
Neven Maguire’s Mediterranean monkfish and potato stew with an almond crumb @rtefood
RTÉVerified account @rte 18 minutes ago
Neven Maguire’s Mediterranean monkfish and potato stew with an almond crumb, Nom, Nom. Check out the recipe here: https://www.rte.ie/lifestyle/recipes/2017/0301/856327-nevens/ …, via @rtefood.
Rachel Allen’s Clementine and Almond Cake @RTEfood
Food on RTÉVerified account @RTEfood 3 hours ago
Rachel Allen’s Clementine and Almond Cake – http://ow.ly/t0Lx30gE1Wk
Brian McDermott’s Winter Warmer Flu Fighting Soup
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
- Cook apple until soft in a pan, add blackberries when apples are nearly cooked.
- Mix together. Add juice and zest lemon. Let cool.
Pastry
- Rub together the flour and butter until crumble like.
- Mix in icing sugar, salt, and egg.
- Don’t over mix, rest in the fridge for 1 hour.
- Oil or butter your dish
- Line a tray. Or muffin tray with pastry
- Fill with apple and blackberry mix.
- Top the pie with more pastry
- Egg wash the top of the pastry, and cook in the oven 180degrees for 28 mins, until pastry is golden.
- Let cool and serve with fresh cream Or custard.
Neven Maguire’s Ham, Cheese and Egg Crêpes with Griddled Asparagus – perfect tea for lots of hungry children
More From
Neven Maguire: Home Chef
Neven Maguire: Home Chef
Ingredients
- 24 asparagus spears
- 8 eggs
- 450 g swiss cheese, such as gruyère or emmental (thinly sliced)
- 8 slices of cooked ham
- 1 tblsp olive oil
- Crêpes:
- 100 g plain flour
- 1 egg
- 300 ml milk
- sunflower oil (for frying)
- sea salt
- black pepper (freshly ground)
Method
- Sift the flour and a pinch of salt into a bowl and make a well in the centre. Add the egg and whisk well with a balloon whisk.
- Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Leave to rest for 5 minutes.
- Meanwhile, trim the asparagus spears and blanch in a pan of boiling water for 1–2 minutes, until almost tender but still with a slight bite.
- Drain and refresh under cold running water to prevent them from cooking any further and set aside until needed.
- Heat a little oil in an 18cm (7in) heavy-based pancake or frying pan. Pour in just enough batter to thinly coat the base of the pan.
- Cook over a moderately high heat for about 1 minute, until golden brown. Turn or toss the crêpe and break in an egg, then gently whisk to spread it evenly all over the crêpe.
- Season to taste.
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
- 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 Brown Scones are full of roughage and great for breakfast
Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.
Ingredients
- Rapeseed or sunflower oil, for greasing
- 225g (8oz) self-raising flour, plus extra for dusting
- 225g (8oz) coarse wholemeal flour
- ½ tsp baking soda
- ½ tsp salt
- 50g (2oz) wheat bran
- 25g (1oz) butter, diced and at room temperature
- 1 tsp light muscovado sugar
- 300ml (½ pint) buttermilk, plus a little extra if necessary
Method
- Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
- Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
- Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
- On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
- Serve with butter or lightly whipped cream and strawberry jam.
Celebrity Chef
More from
Neven Maguire: Home Chef
Brian McDermott’s Winter Warmer Flu Fighting Soup
Neven Maguire’s Mediterranean monkfish and potato stew with an almond crumb @rtefood
RTÉVerified account @rte 18 minutes ago
Neven Maguire’s Mediterranean monkfish and potato stew with an almond crumb, Nom, Nom. Check out the recipe here: https://www.rte.ie/lifestyle/recipes/2017/0301/856327-nevens/ …, via @rtefood.
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