Tag: Shane Smith

Posted on

🧀🌿 Herb & Cheese Arancini Balls by @chefshanesmith 🌿

🧀🌿 Herb & Cheese Arancini Balls by @chefshanesmith 🌿🧀

Recipe, Method & Chef’s Top Tip below 👇


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

Crispy on the outside, creamy on the inside and served with rich marinara sauce – the ultimate crowd-pleasing bite.

Perfect as a starter, sharing plate or weekend treat 🤍

👇 Herb & Cheese Arancini (Makes 8) 👇

Ingredients
• Butter, shallot & garlic
• Arborio rice, white wine & chicken stock
• Parmesan & fresh parsley
• Eggs, flour & breadcrumbs
• Vegetable oil (for frying)
• Marinara sauce, parmesan & basil to serve

Method
Cook shallot and garlic in butter, stir in rice, wine and stock to make a creamy risotto.
Finish with parmesan and parsley, then chill until firm.
Roll into balls, coat in flour, egg and breadcrumbs.
Fry at 180°C until golden and crisp.
Serve over warm marinara with parmesan and fresh basil.

Golden, crunchy, cheesy perfection 🤌
#Arancini#ItalianInspired#ComfortFood#FoodInspo#HomeCooking#CrispyGoodness

Posted on

Shane Smith’s chocolate ghost cupcakes  👻 👽 😋

Ingredients

Serves: 12
Prep: 10 mins
Bake: 20-22 mins

· 180g Gem plain flour
· 40g unsweetened cocoa powder
· 150g caster sugar
· 1 tsp baking powder
· ½ tsp bicarbonate of soda
· Pinch salt
· 2 medium eggs
· 160ml milk
· 60ml vegetable oil
· ½ tsp vanilla extract
· 150g Gem chocolate chips

Buttercream
· 200g soft butter
· 180g Gem icing sugar
· 15g unsweetened cocoa powder
· Dash of vanilla extract

Decorate
· 400g white fondant icing
· 24 medium marshmallows
· 50g Gem dark chocolate, melted

Method
· In a large bowl, mix the flour, cocoa powder, sugar, salt and raising agents.
· In a separate bowl, whisk the eggs, oil, milk and vanilla until combined. Add to the dry ingredients and mix gently before folding through the chocolate chips.
· Cover with a clean tea towel and leave to rest for 10 minutes while you preheat the oven to 200°C (180°C fan).
· Line a 12-insert muffin tin with paper cases and divide the batter evenly between them.
· Bake for 7 minutes, then reduce the temperature to 170°C (150°C fan) and bake for a further 15 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.
· For the buttercream, beat the softened butter, icing sugar, cocoa powder and vanilla together until smooth and fluffy. Pipe a small amount onto each cooled cupcake.
· On a surface lightly dusted with icing sugar, roll out the fondant and cut out 12 x 4″ circles.
· Stack two marshmallows, one on top of the other, on top of the buttercream and drape a fondant circle over them to create a ghost shape.
· Finish with two dots of melted chocolate

Posted on

Shane’s strawberry and pistachio galette: Today @RTEfood

Sweet strawberries and salty pistachios are a match made in heaven.

By Shane Smith

Award-winning Irish pastry chef Shane Smith.

More from
Today

Sweet strawberries and salty pistachios are a match made in heaven.

Ingredients

Serves: 6

Prep: 15 mins

Bake: 35 mins

Dough:

  • 80g wholemeal flour
  • 170g plain flour
  • 80g caster sugar
  • 150g Irish butter, room temp
  • 1 large egg yolk
  • pinch salt
  • 3 tablespoons water
  • 600g Irish Strawberries
  • 1 tbsp cornflour
  • 1 tbsp water
  • ½ tbsp maple syrup
  • 1 tbsp chopped pistachios

To serve

  • 200g Greek yoghurt
  • 1 tbsp honey
  • 1 tsp lemon zest

Method

  1. For the pastry, in a bowl using your fingertips, rub together both flours, sugar, butter, and salt until a breadcrumb consistency is reached.
  2. To this add the yolk and water and mix until a dough is reached.
  3. Turn this onto a floured table and gently work, wrap, and chill for 30 mins hour.
  4. Once the pastry is rested, roll into a circle and using the rolling pin, transfer this onto a lined baking tray.
  5. Into a bowl, mix the cornflour, water and maple syrup and mix this with the prepared strawberries.
  6. Spoon this mixture into the centre of the pastry, leaving a 2-inch rim around the edge.
  7. Carefully fold the edges inward on top of the fruit leaving some of the centre fruit exposed.
  8. Egg wash the pastry and sprinkle with chopped pistachios.
  9. Place in a preheated oven at 180C and bake for 35-40 minutes or until golden brown.
  10. Remove and allow to rest before serving.
  11. To serve mix the yoghurt, honey and lemon zest and serve on the side.
Posted on

Shane’s strawberry and pistachio galette: Today @RTEfood

Sweet strawberries and salty pistachios are a match made in heaven.

By Shane Smith

Award-winning Irish pastry chef Shane Smith.

More from
Today

Sweet strawberries and salty pistachios are a match made in heaven.

Ingredients

Serves: 6

Prep: 15 mins

Bake: 35 mins

Dough:

  • 80g wholemeal flour
  • 170g plain flour
  • 80g caster sugar
  • 150g Irish butter, room temp
  • 1 large egg yolk
  • pinch salt
  • 3 tablespoons water
  • 600g Irish Strawberries
  • 1 tbsp cornflour
  • 1 tbsp water
  • ½ tbsp maple syrup
  • 1 tbsp chopped pistachios

To serve

  • 200g Greek yoghurt
  • 1 tbsp honey
  • 1 tsp lemon zest

Method

  1. For the pastry, in a bowl using your fingertips, rub together both flours, sugar, butter, and salt until a breadcrumb consistency is reached.
  2. To this add the yolk and water and mix until a dough is reached.
  3. Turn this onto a floured table and gently work, wrap, and chill for 30 mins hour.
  4. Once the pastry is rested, roll into a circle and using the rolling pin, transfer this onto a lined baking tray.
  5. Into a bowl, mix the cornflour, water and maple syrup and mix this with the prepared strawberries.
  6. Spoon this mixture into the centre of the pastry, leaving a 2-inch rim around the edge.
  7. Carefully fold the edges inward on top of the fruit leaving some of the centre fruit exposed.
  8. Egg wash the pastry and sprinkle with chopped pistachios.
  9. Place in a preheated oven at 180C and bake for 35-40 minutes or until golden brown.
  10. Remove and allow to rest before serving.
  11. To serve mix the yoghurt, honey and lemon zest and serve on the side.
Posted on

🧀🌿 Herb & Cheese Arancini Balls by @chefshanesmith 🌿

🧀🌿 Herb & Cheese Arancini Balls by @chefshanesmith 🌿🧀

Recipe, Method & Chef’s Top Tip below 👇


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

Crispy on the outside, creamy on the inside and served with rich marinara sauce – the ultimate crowd-pleasing bite.

Perfect as a starter, sharing plate or weekend treat 🤍

👇 Herb & Cheese Arancini (Makes 8) 👇

Ingredients
• Butter, shallot & garlic
• Arborio rice, white wine & chicken stock
• Parmesan & fresh parsley
• Eggs, flour & breadcrumbs
• Vegetable oil (for frying)
• Marinara sauce, parmesan & basil to serve

Method
Cook shallot and garlic in butter, stir in rice, wine and stock to make a creamy risotto.
Finish with parmesan and parsley, then chill until firm.
Roll into balls, coat in flour, egg and breadcrumbs.
Fry at 180°C until golden and crisp.
Serve over warm marinara with parmesan and fresh basil.

Golden, crunchy, cheesy perfection 🤌
#Arancini#ItalianInspired#ComfortFood#FoodInspo#HomeCooking#CrispyGoodness

Posted on

Shane’s strawberry and pistachio galette: Today @RTEfood

Sweet strawberries and salty pistachios are a match made in heaven.

By Shane Smith

Award-winning Irish pastry chef Shane Smith.

More from
Today

Sweet strawberries and salty pistachios are a match made in heaven.

Ingredients

Serves: 6

Prep: 15 mins

Bake: 35 mins

Dough:

  • 80g wholemeal flour
  • 170g plain flour
  • 80g caster sugar
  • 150g Irish butter, room temp
  • 1 large egg yolk
  • pinch salt
  • 3 tablespoons water
  • 600g Irish Strawberries
  • 1 tbsp cornflour
  • 1 tbsp water
  • ½ tbsp maple syrup
  • 1 tbsp chopped pistachios

To serve

  • 200g Greek yoghurt
  • 1 tbsp honey
  • 1 tsp lemon zest

Method

  1. For the pastry, in a bowl using your fingertips, rub together both flours, sugar, butter, and salt until a breadcrumb consistency is reached.
  2. To this add the yolk and water and mix until a dough is reached.
  3. Turn this onto a floured table and gently work, wrap, and chill for 30 mins hour.
  4. Once the pastry is rested, roll into a circle and using the rolling pin, transfer this onto a lined baking tray.
  5. Into a bowl, mix the cornflour, water and maple syrup and mix this with the prepared strawberries.
  6. Spoon this mixture into the centre of the pastry, leaving a 2-inch rim around the edge.
  7. Carefully fold the edges inward on top of the fruit leaving some of the centre fruit exposed.
  8. Egg wash the pastry and sprinkle with chopped pistachios.
  9. Place in a preheated oven at 180C and bake for 35-40 minutes or until golden brown.
  10. Remove and allow to rest before serving.
  11. To serve mix the yoghurt, honey and lemon zest and serve on the side.
Posted on

Shane’s strawberry and pistachio galette: Today @RTEfood

Sweet strawberries and salty pistachios are a match made in heaven.

By Shane Smith

Award-winning Irish pastry chef Shane Smith.

More from
Today

Sweet strawberries and salty pistachios are a match made in heaven.

Ingredients

Serves: 6

Prep: 15 mins

Bake: 35 mins

Dough:

  • 80g wholemeal flour
  • 170g plain flour
  • 80g caster sugar
  • 150g Irish butter, room temp
  • 1 large egg yolk
  • pinch salt
  • 3 tablespoons water
  • 600g Irish Strawberries
  • 1 tbsp cornflour
  • 1 tbsp water
  • ½ tbsp maple syrup
  • 1 tbsp chopped pistachios

To serve

  • 200g Greek yoghurt
  • 1 tbsp honey
  • 1 tsp lemon zest

Method

  1. For the pastry, in a bowl using your fingertips, rub together both flours, sugar, butter, and salt until a breadcrumb consistency is reached.
  2. To this add the yolk and water and mix until a dough is reached.
  3. Turn this onto a floured table and gently work, wrap, and chill for 30 mins hour.
  4. Once the pastry is rested, roll into a circle and using the rolling pin, transfer this onto a lined baking tray.
  5. Into a bowl, mix the cornflour, water and maple syrup and mix this with the prepared strawberries.
  6. Spoon this mixture into the centre of the pastry, leaving a 2-inch rim around the edge.
  7. Carefully fold the edges inward on top of the fruit leaving some of the centre fruit exposed.
  8. Egg wash the pastry and sprinkle with chopped pistachios.
  9. Place in a preheated oven at 180C and bake for 35-40 minutes or until golden brown.
  10. Remove and allow to rest before serving.
  11. To serve mix the yoghurt, honey and lemon zest and serve on the side.