This recipe is from the Masterchef KITCHEN BIBLE
Serves4
Ingredients:
500g of floury potatoes (I used Maris Pipers)
450ml of milk
100g butter plus a little extra for topping
salt and freshly ground black pepper
300g prawns shells on
400g fresh haddock
200g un-dyed smoked haddock
4 black peppercorns, lightly crushed.
1 bay leaf
several sprigs of flat leaf parsley
4 TBSP plain flour
squeeze of lemon juice
2 TBSP double cream
4 TBSP chopped flat leaf parsley
pinch of cayenne pepper
Method:
Place the potatoes in a large saucepan with cold salted water. Boil for 10-15 minutes, or until potatoes are tender when pierced with a knife; drain well. Mash until smooth then beat in 150ml of milk and 60g of butter. Season to taste with salt and pepper.
Meanwhile remove the prawn heads and shells and reserve the shells. De-vein the prawns and set aside.
Put the fresh and smoked haddock in a frying pan with the remaining milk. Bring to a gentle simmer, and simmer for 10 minutes or until fish flajes easily. Use a slotted spoon to remove the fish from the pan and set aside. Add the prawn shells, peppercorns, bay leaf and parsley sprigs to the milk and simmer over a very low heat for 10 minutes.
Meanwhile, preheat the oven to 220 degrees celcius.
Melt the remaining butter in a saucepan over a medium heat. Sprinkle in the flour and cook, stirring for 1 minute. Remove from the heat. Strain the milk and gradually stir into the butter mixture. Return to the heat and simmer until the sauce thickens, stirring all the time. Stir in the lemon juice and cream and season it to taste with salt and pepper. Stir in the chopped parsley, cayenne and prawns and flake in the fish discarding any skin and bone.
Spoon the fish mixture into the pie dish, top with the mashed potatoes and dot with a little extra butter. Place the dish on a baking tray and bake for 20-25 minutes or until the topping is golden and the filling is hot when you test the centre withn a knife.
Remove pie from the oven and serve immediately.
Tuesday, 22 May 2012
Recipe: Pad Thai
Serves 4
Ingredients:
2 TBSP chopped coriander
1 red Thai chilli, deseeded and finely chopped
4 TBSP sunflower oil
250g raw tiger prawns peeled
4 shallots, finely chopped
1 TBSP palm or light brown sugar
4 large eggs, beaten
6 TBSP oyster sauce(original recipe uses 2 tbsp)
3 TBSP fish sauce (original recipe uses 2 tbsp)
Juice of one lime
350g flat rice noodes (cooking according to pack instructions)
250g Beansprouts
4 Spring onions
115g unsalted roasted peanuts coarsely chopped
1 lime cut into 4 wedges to serve
Method:
Mix together the coriander, chilli and sunflower oil. Heat half the mixture in a wok, add the prawns and stir-fry for 1 minute. Remove and set aside.
Add the remaining flavoured oil to the wok and stir-fry the shallots for 1 minute.
Add the sugar and the eggs and cook for 1 minute, stiriing frequently to scramble the eggs as they begin to set.
Stir in the oyster sauce, fish sauce, lime juice, noodles and beansprouts and eturn the prawns to the wok.
Stir-fry for 2 minutes, then add the spring onions and half the peanuts. Toss everything together for 1-2 minutes or until piping hot.
Divide between 4 bowl scatter remainging peanuts o top and add a lime wedge.
*Note: follow pack instructions for cooking noodles very closely as they can easily over-cook. Ensure you seperate noddles as they go into water as they tend to stick together.
Ingredients:
2 TBSP chopped coriander
1 red Thai chilli, deseeded and finely chopped
4 TBSP sunflower oil
250g raw tiger prawns peeled
4 shallots, finely chopped
1 TBSP palm or light brown sugar
4 large eggs, beaten
6 TBSP oyster sauce(original recipe uses 2 tbsp)
3 TBSP fish sauce (original recipe uses 2 tbsp)
Juice of one lime
350g flat rice noodes (cooking according to pack instructions)
250g Beansprouts
4 Spring onions
115g unsalted roasted peanuts coarsely chopped
1 lime cut into 4 wedges to serve
Method:
Mix together the coriander, chilli and sunflower oil. Heat half the mixture in a wok, add the prawns and stir-fry for 1 minute. Remove and set aside.
Add the remaining flavoured oil to the wok and stir-fry the shallots for 1 minute.
Add the sugar and the eggs and cook for 1 minute, stiriing frequently to scramble the eggs as they begin to set.
Stir in the oyster sauce, fish sauce, lime juice, noodles and beansprouts and eturn the prawns to the wok.
Stir-fry for 2 minutes, then add the spring onions and half the peanuts. Toss everything together for 1-2 minutes or until piping hot.
Divide between 4 bowl scatter remainging peanuts o top and add a lime wedge.
*Note: follow pack instructions for cooking noodles very closely as they can easily over-cook. Ensure you seperate noddles as they go into water as they tend to stick together.
Wednesday, 16 May 2012
Recipe: Cinnamon Pull apart bread
I found this recipe on Pinterest which was pinned from this link
http://iheartfoodandsocanyou.blogspot.com/2011/11/cinnamon-sugar-pull-apart-bread.html
Ingredients:
Dough
2 Cups plain flour
3/4 cups plus 2 tablespoon plain flour
1/4 cup sugar
2 1/4 tsp. active dry yeast (1 packet)
1/2 tsp. salt
4 Tbls. butter
1/3 cup whole milk
1/4 cup water
2 eggs (at room temperature)
1 tsp. pure vanilla extract
Filling
1 Cup Sugar
2 Tsp. cinnamon
1/4 tsp. nutmeg
4 tbls. butter, melted until brown
Method:
In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. set aside.
In a small saucepan, melt the butter and milk.
2 Cups plain flour
3/4 cups plus 2 tablespoon plain flour
1/4 cup sugar
2 1/4 tsp. active dry yeast (1 packet)
1/2 tsp. salt
4 Tbls. butter
1/3 cup whole milk
1/4 cup water
2 eggs (at room temperature)
1 tsp. pure vanilla extract
Filling
1 Cup Sugar
2 Tsp. cinnamon
1/4 tsp. nutmeg
4 tbls. butter, melted until brown
Method:
In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. set aside.
In a small saucepan, melt the butter and milk.
Once the butter has completely melted, set aside and let ot cool for 5 minutes.
Pour the milk mixture into the large bowl with the dry ingredients and mix well.
Pour the milk mixture into the large bowl with the dry ingredients and mix well.
Whisk together the eggs and add to the batter.
Keep mixing.
Add 3/4 cups of flour and mix well. (I needed to add more flour about 1/4 cup here because my dough was still liquid)
The mixture will be very sticky which means it's perfect.
Place the dough in a medium greased bowl.
Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 Tbls of flour. Cover the dough again for another 5-10 minutes.
While the dough is rising you can start on the filling. Mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.
Brown the butter in a small saucepan. Should take about 5-8 minutes. Once browned, take off heat and set aside.
Once the dough is ready,
Roll it out on a floured surface and put flour on your roller.
Roll it to a rectangular shape as seen in pictures.
Brush the butter on the the dough and add the sugar mixture.
Make sure everything is covered.
Using a sharp knife or pizza cutter, cut the dough into six equal strips.
Stack the strips onto of each other
and cut six equal squares.
Place squares side by side in a bread pan,
Cover the dough for another 10-15 minutes to rise.
Pre-heat the over to 180 degrees celcius.
Bake in the oven for 30-35 minutes.
The outside of the bread will be a dark golden brown.
This bread is delicious served warm, if you wanted to make it more like a dessert serve warm with icing drizzled over the top with whipped cream.
Recipe: Spicy breadcrumb sesame chicken
Serves 4
These are delicious....no very healthy but yum!!
Ingredients:
4 Chicken breasts
3 Eggs
5 cups (approx) Breadcrumbs
2 1/2 cups (approx) Flour
Chilli flakes (depending on your preference)
1 cup Sesame seeds
Salt & Pepper
Method:
Chicken fillets need to be cut as through the middle (butterfly), if you have a meat mallet use that if not use the bottom of a frying pan covered in cling film to 'bash' the chicken so it becomes flatter.
Turn on your deep fat fryer to the suitable temperature for poultry and turn on your oven to 100 degrees celcius to keep chicken hot while you cook the rest.
You need to put flour and chilli flakes, slat & pepper on a plate together and set aside.
Whisk eggs in a bowl and set aside.
Mix breadcrumbs and sesame seeds together and put on a different plate and set aside.
You now need to coat chicken breast pieces in flour.
When they are coated in flour they now need to be coated with egg.
Now that they are coated inegg they need to be coated in the breadcrumb & sesame seeds.
Your chicken is now ready to be cooked.
Place the chicken into fryer in batches, it should only take 2-3 minutes to cook.
Transfer into a oven tray and place in the oven to keep it hot until you finish cooking the rest of the chicken.
This chicken is great on its own or with salad.
*Note I usually put the chilli flakes in with the breadcrumbs but as they go a black colour when cooked the chicken looks nicer if you can't see spots of black on the outside so that why I advise to mix them with the flour instead so that you cant see them.
Chicken breasts
Meat mallet
Flour with Salt and pepper
Eggs
Breadcrumbs, chilli flakes & sesame seeds
Floured Chicken breast
Chicken breats coated in egg
Breadcrumbed chicken
Cooked chicken
Yum!
These are delicious....no very healthy but yum!!
Ingredients:
4 Chicken breasts
3 Eggs
5 cups (approx) Breadcrumbs
2 1/2 cups (approx) Flour
Chilli flakes (depending on your preference)
1 cup Sesame seeds
Salt & Pepper
Method:
Chicken fillets need to be cut as through the middle (butterfly), if you have a meat mallet use that if not use the bottom of a frying pan covered in cling film to 'bash' the chicken so it becomes flatter.
Turn on your deep fat fryer to the suitable temperature for poultry and turn on your oven to 100 degrees celcius to keep chicken hot while you cook the rest.
You need to put flour and chilli flakes, slat & pepper on a plate together and set aside.
Whisk eggs in a bowl and set aside.
Mix breadcrumbs and sesame seeds together and put on a different plate and set aside.
You now need to coat chicken breast pieces in flour.
When they are coated in flour they now need to be coated with egg.
Now that they are coated inegg they need to be coated in the breadcrumb & sesame seeds.
Your chicken is now ready to be cooked.
Place the chicken into fryer in batches, it should only take 2-3 minutes to cook.
Transfer into a oven tray and place in the oven to keep it hot until you finish cooking the rest of the chicken.
This chicken is great on its own or with salad.
*Note I usually put the chilli flakes in with the breadcrumbs but as they go a black colour when cooked the chicken looks nicer if you can't see spots of black on the outside so that why I advise to mix them with the flour instead so that you cant see them.
Chicken breasts
Meat mallet
Flour with Salt and pepper
Eggs
Breadcrumbs, chilli flakes & sesame seeds
Floured Chicken breast
Chicken breats coated in egg
Breadcrumbed chicken
Cooked chicken
Yum!
Tuesday, 17 April 2012
Review: Bluebar Skerries
I have been meaning to review this place for ages! I have eaten here soooo many times and every single time it has been consistent. The staff seem to all love their jobs, I often see the owners serving tables too. The food is always top notch and delicious.
I mostly order the chicken wings which are the best in Dublin, their bang bang shrimp is also amazing, quite expensive, I think its €11 and you only get 6 prawns on a bed of lettuce but it's yum! I have also had the pork belly which is exactly what you want when you order pork belly, crispy on the outside but tender and succulent meat. Trust me if you are ever out in Skerries, you HAVE to visit this place....you will not be disappointed!!
http://www.bluebar.ie/
I mostly order the chicken wings which are the best in Dublin, their bang bang shrimp is also amazing, quite expensive, I think its €11 and you only get 6 prawns on a bed of lettuce but it's yum! I have also had the pork belly which is exactly what you want when you order pork belly, crispy on the outside but tender and succulent meat. Trust me if you are ever out in Skerries, you HAVE to visit this place....you will not be disappointed!!
http://www.bluebar.ie/
Recipe: Oreo Cookie Cupcakes
Oreo Cookie Cupcakes (originally from Annies Eats Blog but changed the recipe a bit)
Makes 24
Ingredients:
24 Oreo halves with cream filling attached
2 1/4 cups plain flour
1 tsp. baking powder
1/2 tsp. salt
8 tbsp. unsalted butter at room temperature
1 2/3 cups plain sugar
3 large egg whites at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped
For the frosting
8 oz. creem cheese at room temperature
6 tbsp butter at room temperature
1 tbsp vanilla extract
2 cups icing sugar, sieved
2 tbsp. heavy cream
Oreo cookies crumbs
24 oreo halves (the other disk from the cookie from the beginning)
Method:
Preheat your oven to 180 degrees celcius (350 F, gas mark 4)
Linee your cup cake trays with 24 cupcake cases
Place the halved oreo cookie in base of tray with cream filling facing upwards
In a mixing bowl, combine flour, baking powder & salt and stir together, set aside.
In the bowl on an electric beater, combine your butter & plain sugar and beat them together on a medium-high speed until light & fluffy
Blend in the egg whites one at a time, beating well after each addition.
blend in the vanilla extract.
With mixer now on low speed beat in half of the dry ingredients until incorporated.
Add the milk and beat until combined.
Then mix in the remainder of dry ingredients
Now fold in the chopped oreos with a spatula and be careful not to over mix
Evenly divide the batter between the cupcake liners.
Bake for 18-20 minutes rotating your cupcakes trays half way through
To check if cakes are cooked stick a wooden skewer into the centre of the largest cupcake and if it comes out dry its cooked!
Let cool in the trays 5-10 minutes then transfer to a wire rack to cool completely
For the frosting:
Combine the cream cheese and butter in a bowl and beat on medium-high speed until smooth approx 1 minute
Blend in the vanilla extract.
Beat in the icing sugar until incorporated and smooth approx 1-2 minutes
Add the heavy cream to the bowl & beat on medium-low speed until incorporated and then increase speed to mediu-high and whip for 4 minutes to make mixture light and fluffy scraping down the sides of the bowl as needed.
Frost the cupcakes as desired and sprinkle the Oreo crumbs over the top and put a half cookie (the remaining disk from the half you already used for base)
Enjoy xx
.
Makes 24
Ingredients:
24 Oreo halves with cream filling attached
2 1/4 cups plain flour
1 tsp. baking powder
1/2 tsp. salt
8 tbsp. unsalted butter at room temperature
1 2/3 cups plain sugar
3 large egg whites at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped
For the frosting
8 oz. creem cheese at room temperature
6 tbsp butter at room temperature
1 tbsp vanilla extract
2 cups icing sugar, sieved
2 tbsp. heavy cream
Oreo cookies crumbs
24 oreo halves (the other disk from the cookie from the beginning)
Method:
Preheat your oven to 180 degrees celcius (350 F, gas mark 4)
Linee your cup cake trays with 24 cupcake cases
Place the halved oreo cookie in base of tray with cream filling facing upwards
In a mixing bowl, combine flour, baking powder & salt and stir together, set aside.
In the bowl on an electric beater, combine your butter & plain sugar and beat them together on a medium-high speed until light & fluffy
Blend in the egg whites one at a time, beating well after each addition.
blend in the vanilla extract.
With mixer now on low speed beat in half of the dry ingredients until incorporated.
Add the milk and beat until combined.
Then mix in the remainder of dry ingredients
Now fold in the chopped oreos with a spatula and be careful not to over mix
Evenly divide the batter between the cupcake liners.
Bake for 18-20 minutes rotating your cupcakes trays half way through
To check if cakes are cooked stick a wooden skewer into the centre of the largest cupcake and if it comes out dry its cooked!
Let cool in the trays 5-10 minutes then transfer to a wire rack to cool completely
For the frosting:
Combine the cream cheese and butter in a bowl and beat on medium-high speed until smooth approx 1 minute
Blend in the vanilla extract.
Beat in the icing sugar until incorporated and smooth approx 1-2 minutes
Add the heavy cream to the bowl & beat on medium-low speed until incorporated and then increase speed to mediu-high and whip for 4 minutes to make mixture light and fluffy scraping down the sides of the bowl as needed.
Frost the cupcakes as desired and sprinkle the Oreo crumbs over the top and put a half cookie (the remaining disk from the half you already used for base)
 |
| Half Oreo cookies in cupcake liners |
Cake Batter
 |
| Out of the over, cooling on a wire rack |
Enjoy xx
.
Tuesday, 13 March 2012
Recipe: Spicy Moroccan Lamb Chops
Spicy Moroccan Lamb Chops
Serves two
Ingredients:
4 lamb chops
1 tbsp. tumeric
1 tbsp. cumin seeds
1 tbsp. coriander seeds
1 tsp. dried ginger
1 tsp. paprika
1 tsp. chilli powder
Salt
Black pepper
Method:
1.
In a pestle and
mortar, pound all the dry ingredients until they are a coarse powder.
2.
Smash 4 cloves of
garlic and leave in dish.
3.
Rub the lamb
chops with the mixture and leave to marinade (I left them for 24 hours)
4.
Then grill on a
hot griddle pan for three minutes on each side.
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