Catherine’s Citrus Apple Crumble@odlums

citrus-apple-crumble

What you need:

  • 175g/6oz Odlums Porridge Oats
  • 125g/4oz Odlums Cream Plain Flour
  • 125g/4oz Shamrock Demerara Sugar
  • 125g/4oz Butter or Margarine
  • Pinch of Cinnamon (optional)
  • 450g/1lb Cooking Apples (peeled, cored and sliced)
  • 2-3 tablespoons Sugar, to sweeten
  • Rind & Juice 1 Lemon
  • Rind & Juice 1 Orange

How to:

  1. Preheat oven to 190°C/375°F/Gas 5.
  2. Put the oats, flour, sugar and cinnamon if used, into a bowl.
  3. Rub in the butter or margarine with the tips of your fingers to form a dough.
  4. Place the apples in an oven proof dish. Sprinkle over the sugar to taste.
  5. Pour over the lemon and orange juice and rinds. Sprinkle the crumble on top.
  6. Bake for approx 30 minutes. Serve hot with ice cream, cream or crème fraîche.

http://www.odlums.ie/recipes/citrus-apple-crumble/

Creamy Mustard Caper Cod – Rozanne Stevens

roz creamy cod tw 16616

Ingredients

  • 4 chunky cod fillets (or any firm white fish, fresh or frozen)
  • 450g frozen spinach

Creamy sauce:

  • 50g Avonmore butter
  • 50g flour
  • 1/2 cup Lemon lemon juice
  • 400ml Avonmore Supermilk
  • 1/2 onion, studded with 3 cloves
  • 2 bay leaves
  • 6 black peppercorns
  • 3 tbsp Avonmore Cooking Cream
  • 1tsp Dijon mustard
  • Salt and paper

Garnish:

  • 2 tbsp capers
  • 1/3 cup fresh dill, leaves plucked

Directions

  1. Allow the spinach to defrost overnight in the fridge or quickly defrost in the microwave. Squeeze out some of the excess water.
  2. To make the sauce, gently heat the milk with the onion, bay leaves and peppercorns.
  3. Melt the butter in a saucepan before adding in the flour to form a paste called a roux, stir well to mix. Slowly start pouring in the milk, stirring constantly. Add the lemon, cream and mustard and season well.
  4. In a large baking dish lined with parchment paper, spread out the spinach. Place the cod on top and season well. Pour over the creamy sauce. Bake at 200’C for 12 to 15 minutes until the cod is opaque and cooked through.
  5. Garnish with capers and fresh dill.

http://cookwithavonmore.ie/recipe/creamy-mustard-caper-cod-rozanne-stevens/