Two Irish 🇮🇪 legends – @nevenmaguire, Aidan O’Brien Christmas at Cashel 😝 @RTEOne #MacneanHouse #Ballydoyle
Two Irish 🇮🇪 legends – @nevenmaguire, Aidan O’Brien Christmas at Cashel 😝 @RTEOne #MacneanHouse #Ballydoyle
Neven’s cinnamon and mincemeat swirls from Neven’s Christmas in Limerick on RTÉ One #BordBia 🎅😍🇮🇪
Celebrity Chef
Neven’s Christmas in Limerick airs on Thursday, 11 December, on RTÉ One at 8pm.
Ingredients
Makes 12
· 320g Ready Rolled Puff pastry
· 220g Mincemeat
· 1 tbsp Ground Cinnamon
· 1 Egg Yolk mixed with 1 tbsp Milk
· 25g Butter
For The Vanilla Frost Dip
· 100g Cream Cheese
· 75g Icing Sugar
· 1 tsp Vanilla Extract
· 1 tbsp Cream
· Good Pinch Sea salt
Method
- Preheat to 180°C (350°F/Gas Mark 4).
- Unroll the puff pastry on a clean work surface, with the long edge on the top and bottom. Carefully spread the mincemeat all over the surface, leaving a 1cm edge all round. Dust over the ground cinnamon.
- Carefully begin to roll the pastry to create a long log. Using a sharp knife, cut into 12, roughly 3cm thick each.
- Melt the butter in a small pan or in the microwave and use to brush the holes of the muffin tin generously. Place the cut pastry swirls into each of the muffin holes, then brush with the beaten egg mixture.
- Bake for 20 minutes until golden. Gently remove from the tin immediately to a cooling rack, and allow to cool.
For The Vanilla Frost Dip
- Place the cream cheese in a bowl and whisk using a handheld blender for 1-2 minutes until smooth. Sift in the icing sugar followed by the vanilla extract, cream and salt. Whisk again for another few minutes until light and fluffy.
- Serve the mincemeat swirls warm or at room temperature with the vanilla frost dip in small bowls alongside.
More stories on
DublinTown Christmas Lights Switch On At Bewley’s Grafton Street 🤶 🎅
DublinTown Christmas Lights Switch On At Bewley’s Grafton Street
It’s beginning to look a lot like the festive season following the big switch on of the stunning Grafton Street Christmas lights at Bewley’s Grafton Street on Thursday November 16th.
Erected by city centre business group Dublin Town, they were turned on by Little Blue Heroes Foundation representatives Willow Mae Carroll, seven, from Kells, Co Meath, and Cian Byrne, 10, from Finglas West, Dublin, who pushed the magic button.
The Foundation is a Garda charity supporting families of children with serious illnesses, while empowering the lives of young people through positive community engagement.
With only 34 days remaining to December 25, the switching on of the spectacular Grafton Street chandeliers, precedes the turning on of lights at Henry Street, South William Street, Capel Street and throughout the city centre.
In total, Dublin Town, which has been decorating the city centre at Christmas on behalf of businesses for 15 years, will provide energy-efficient Christmas lights across 25 streets in the city centre this year.
It takes 30 people, working through the night over four weeks, to erect the lights. All lighting used is low-energy LED, regulated by time clocks. The Grafton Street display uses one third of the electricity of a domestic shower. Every single bulb and fixture is tested by Dublin Town’s lighting contractor in advance of going up.
Bewley’s Grafton Street is delighted to partner with DublinTown as the venue for the Christmas Lights switch on and hope everyone gets to enjoy the sparkle over the upcoming festive season.
Neven Maguire in #Limerick 🤶🧑🎄 on RTÉ One tonight at 8pm @bordbia
and
Liked by elainebrennan22 and others
- 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
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
.@rorysfood blackberry and sweet geranium posset #Ballymaloe
By Rory O’Connell Celebrity Chef
More from
How to Cook Well, with Rory O’Connell
Watch How to Cook Well with Rory O’Connell at 8:30pm on Tuesday evenings on RTÉ One.
Ingredients
A classic lemon posset or set cream is a simple and lovely thing and my version here with blackberries and sweet geranium leaves is I believe a good and delicious variation on the theme. It is remarkable how easy this is and how without the aid of egg or gelatine, the mixture sets into a tender chilled pudding. I like the possets served straight from the fridge, so nice and chilly.
I often make this during the winter months using wild blackberries that I have frozen in the late summer or early autumn. If you are using frozen berries, use them straight from the freezer. I never cease to be amazed by the value one gets from a few bags of frozen fruit when fresh local fruit is simply not an option due to the seasons.
A little softly whipped cream is the perfect accompaniment along with a fresh organic or crystallised rose petal. The combination of rose and blackberry is a marriage made in heaven and I might be tempted to add a few drops of rose water to the cream when whipping. Be careful though as too much rose water will yield a flavour that is too strong and overpowering. The flavour of the rosewater cream should be akin to catching the scent of a rose while walking about the garden – there but almost illusive.
If you do not have the lemon or rose-scented geranium, you can just leave it out. The fragrant leaves do however bring a magical element to the dish. The plants are easily found at good garden centres and can be treated as a house plant living on a bright window-sill or if the weather is mild where you live, they can spend spring, summer and autumn out of doors in a sheltered sunny spot. I can’t imagine not having one of these plants for the ravishing flavour to bring to certain dishes. In fact, it is the sort of magic that one receives from this rather innocuous looking leaf that humbles and mesmerises me and reminds me every time I use it, how astonishing nature is and how fortunate that my career has brought me down this path where I handle these treasures all of the time. Oh, joy.
The possets can be served in little cups or glasses or the prettiest receptacle you like to use. The portions are quite small as this is quite a rich little dish but I always think it is better to be longing for one more spoonful rather than being faced with too much food.
A thin lacy biscuit such as the Nougatine biscuits would also be good here and I might be tempted to add a few drops of rose water to the cream when whipping.
Serves 8
400ml cream
90g caster sugar
5 leaves of rose or lemon scented geranium
100g blackberries
50ml lemon juice.
Method
Place the cream, sugar, geranium leaves and blackberries in a small saucepan and bring to a bare simmer.
Stir the saucepan occasionally to encourage the sugar to dissolve. Maintain that bare simmer for 5 minutes. If the cream boils hard the texture and consistency of the posset will be spoiled.
Remove the saucepan from the heat and stir in the lemon juice. You will notice the colour of the cream improving dramatically as soon as the lemon juice goes in.
Now strain the cream through a sieve to remove the geranium leaves and at the same time push as much of the blackberries through as possible.
Pour the strained cream into 8 little cups or glasses and allow to cool before placing in the fridge for 3 hours to set.
The posset will keep perfectly in your fridge for several days. I like to cover them to protect the delicate flavour.
Serve with a little softly whipped cream and if you have them, a fresh or crystallised rose petal and a nougatine biscuit.
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
.@rorysfood blackberry and sweet geranium posset #Ballymaloe
By Rory O’Connell Celebrity Chef
More from
How to Cook Well, with Rory O’Connell
Watch How to Cook Well with Rory O’Connell at 8:30pm on Tuesday evenings on RTÉ One.
Ingredients
A classic lemon posset or set cream is a simple and lovely thing and my version here with blackberries and sweet geranium leaves is I believe a good and delicious variation on the theme. It is remarkable how easy this is and how without the aid of egg or gelatine, the mixture sets into a tender chilled pudding. I like the possets served straight from the fridge, so nice and chilly.
I often make this during the winter months using wild blackberries that I have frozen in the late summer or early autumn. If you are using frozen berries, use them straight from the freezer. I never cease to be amazed by the value one gets from a few bags of frozen fruit when fresh local fruit is simply not an option due to the seasons.
A little softly whipped cream is the perfect accompaniment along with a fresh organic or crystallised rose petal. The combination of rose and blackberry is a marriage made in heaven and I might be tempted to add a few drops of rose water to the cream when whipping. Be careful though as too much rose water will yield a flavour that is too strong and overpowering. The flavour of the rosewater cream should be akin to catching the scent of a rose while walking about the garden – there but almost illusive.
If you do not have the lemon or rose-scented geranium, you can just leave it out. The fragrant leaves do however bring a magical element to the dish. The plants are easily found at good garden centres and can be treated as a house plant living on a bright window-sill or if the weather is mild where you live, they can spend spring, summer and autumn out of doors in a sheltered sunny spot. I can’t imagine not having one of these plants for the ravishing flavour to bring to certain dishes. In fact, it is the sort of magic that one receives from this rather innocuous looking leaf that humbles and mesmerises me and reminds me every time I use it, how astonishing nature is and how fortunate that my career has brought me down this path where I handle these treasures all of the time. Oh, joy.
The possets can be served in little cups or glasses or the prettiest receptacle you like to use. The portions are quite small as this is quite a rich little dish but I always think it is better to be longing for one more spoonful rather than being faced with too much food.
A thin lacy biscuit such as the Nougatine biscuits would also be good here and I might be tempted to add a few drops of rose water to the cream when whipping.
Serves 8
400ml cream
90g caster sugar
5 leaves of rose or lemon scented geranium
100g blackberries
50ml lemon juice.
Method
Place the cream, sugar, geranium leaves and blackberries in a small saucepan and bring to a bare simmer.
Stir the saucepan occasionally to encourage the sugar to dissolve. Maintain that bare simmer for 5 minutes. If the cream boils hard the texture and consistency of the posset will be spoiled.
Remove the saucepan from the heat and stir in the lemon juice. You will notice the colour of the cream improving dramatically as soon as the lemon juice goes in.
Now strain the cream through a sieve to remove the geranium leaves and at the same time push as much of the blackberries through as possible.
Pour the strained cream into 8 little cups or glasses and allow to cool before placing in the fridge for 3 hours to set.
The posset will keep perfectly in your fridge for several days. I like to cover them to protect the delicate flavour.
Serve with a little softly whipped cream and if you have them, a fresh or crystallised rose petal and a nougatine biscuit.
Two Irish 🇮🇪 legends – @nevenmaguire, Aidan O’Brien Christmas at Cashel 😝 @RTEOne #MacneanHouse #Ballydoyle
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