Tag: RTE Today

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

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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Paul Flynn’s smoked haddock, leek and potato bake: RTE Today

Paul Flynn’s smoked haddock, leek and potato bake: Today

Paul Flynn

By Paul Flynn

Celebrity Chef

More from
Today

Ingredients

Serves 4

  • 50g butter, melted
  • 16 baby potatoes, cooked and halved
  • 1 leek, finely shredded
  • 2 tbsp raisins
  • 4 x 120g fillets of smoked haddock (undyed if possible)
  • 250ml cream
  • 100ml milk
  • 1 tsp prepared English mustard
  • 1 tsp curry powder

Method

  1. Preheat the oven to 180°C.
  2. Brush a shallow casserole or baking dish with the melted butter. Put the cooked and halved potatoes on the bottom, then cover with the leek and raisins. Put the fish on top.
  3. Whisk your cream, milk, mustard and curry powder together, then pour this over the fish and season with salt and pepper.
  4. Cover tightly with a lid or foil and cook in the oven for 30 minutes. Serve straight to the table.
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Paul Flynn’s smoked haddock, leek and potato bake: Today

Paul Flynn’s smoked haddock, leek and potato bake: Today

Paul Flynn

By Paul Flynn

Celebrity Chef

More from
Today

Ingredients

Serves 4

  • 50g butter, melted
  • 16 baby potatoes, cooked and halved
  • 1 leek, finely shredded
  • 2 tbsp raisins
  • 4 x 120g fillets of smoked haddock (undyed if possible)
  • 250ml cream
  • 100ml milk
  • 1 tsp prepared English mustard
  • 1 tsp curry powder

Method

  1. Preheat the oven to 180°C.
  2. Brush a shallow casserole or baking dish with the melted butter. Put the cooked and halved potatoes on the bottom, then cover with the leek and raisins. Put the fish on top.
  3. Whisk your cream, milk, mustard and curry powder together, then pour this over the fish and season with salt and pepper.
  4. Cover tightly with a lid or foil and cook in the oven for 30 minutes. Serve straight to the table.
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Sarah Butler’s puff pastry apple turnovers: @RTEToday

More from
Today

Ingredients

Prep time: 10 minutes
Cook time: 25 minutes
Makes: 6

  • 4 Granny Smith apples – peeled, cored and cubed
  • 30g tablespoons butter
  • 200g brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornflour
  • 1 tablespoon water
  • 2 sheets of puff pastry
  • 100g icing sugar
  • juice of ½ lemon

Method

  1. Preheat oven to 220C, 200C fan, gas 7
  2. Melt the butter in a frying pan on a medium heat.
  3. Add the apples, cinnamon and sugar.
  4. Cook for 4-5 minutes until the apples soften and the sugar melts to a sticky liquid.
  5. Mix the cornflour and water together and add to the pan, this will thicken up the sauce.
  6. Cut the pastry into squares and spoon a little mixture into half.
  7. Fold over from corner to corner into a triangle shape, and press edges together to seal.
  8. Put the turnovers onto a baking sheet and bake for 25 minutes until they are puffed and lightly browned.
  9. Once cooled, you can decorate; mix the icing powder with the lemon juice until you have a toothpaste consistency and drizzle over each turnover.

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

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.

More stories on

Posted on

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

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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Sticky Beef Skewers with Satay Sauce & Pickled Cucumber by Neven Maguire from RTE Today

Sticky Beef Skewers with Satay Sauce & Pickled Cucumber by Neven Maguire

Recipe, Method & Chef’s Top Tip below 👇

For all of the Today Show recipes and hundreds more please visit RTE.ie/Food

Serves 4

Ingredients

4 Quality Assured Irish Angus Striploin Steaks

14 bamboo skewers

Rocket leaves, to serve

Marinade

3 garlic cloves, crushed

2 tsp Cajun spice

2 tbsp honey

4 tbsp Soy & Ginger Sauce

Zest ½ lemon

1 tsp thyme leaves

Satay Sauce

400g coconut milk

100g crunchy peanut butter

2 tbsp Soy & Ginger Sauce

2 tbsp Sweet Chilli Sauce

1 tsp muscovado sugar

Juice 1 lime

Pickled Cucumber

4 tbsp rice vinegar

2 tbsp caster sugar

½ cucumber, peeled, seeded, thinly sliced

Method

Beef Skewers

Thread beef strips onto skewers (1 piece each). Mix marinade ingredients in a shallow dish, coat beef and chill 2–3 hrs or overnight. Heat griddle with 2 tbsp oil until smoking. Cook skewers 2–3 mins per side, spooning over marinade. If it catches, add 1 tbsp water.

Satay Sauce

In a pot combine coconut milk, peanut butter, soy & ginger sauce, chilli sauce, sugar, lime. Stir, simmer to thicken, season.

Pickled Cucumber

Mix vinegar, sugar, pinch of salt until dissolved. Add cucumber, stir and set aside.

Serve

Place skewers on rocket leaves with satay sauce and pickled cucumber.

Chef Tip: Soak skewers in cold water first to stop burning.