Neven Maguire’s Pan-fried Hake with Lemon and Herb Butter Sauce

pan-fried-hake-with-lemon-and-herb-butter-sauce2

 Of course this recipe is great with just parsley but experiment with a combination of soft fragrant herbs sauce as parsley, chives, tarragon or chervil depending on what’s available.

Serves 4

Ingredients

  • 4 x 175g hake fillets, skin on and boned
  • 1 tablesp. olive oil
  • Salt and freshly ground pepper
  • 50g butter
  • ½ lemon, pips removed
  • 1 tablesp. chopped mixed herbs (parsley, chives and tarragon)

To Cook

Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.

Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce.

Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some sautéed new potatoes.

Serving Suggestions

Steamed broccoli and sauté new potatoes

Tips

Above all be careful not to overcook the fish.  To check, gently prod the thickest part of the fish with a small knife.  If it is cooked, the flesh will look opaque and the flakes will separate easily.  If it isn’t done yet, it will still have the translucent look for raw fish.

Other fish you could use: Whiting, haddock or trout fillets

Nutritional Analysis per Serving

Protein: 39g 

Carbohydrates: 52g 

Fat: 26g 

Iron: 2.4mg 

Energy: 644kcal 

 http://www.bordbia.ie/consumer/recipes/fish/pages/panfriedhake.aspx

Neven Maguire’s Asparagus Soup with Bellingham Blue

Asparagus Soup
Bellingham Blue has to be one of the most divine cheeses in the world. Its layers of blue-veined creaminess are both seductively rich and delicate, making it a perfect partner for asparagus. Here I’ve served the soup hot, but it is also delicious chilled.

  • 675g (11⁄2lb) bunch of asparagus, woody ends removed
  • 50g (2oz) butter
  • 2 large shallots, finely chopped
  • 1 potato, finely diced
  • 900ml (11⁄2 pints) chicken or vegetable stock
  • 175g (6oz) Bellingham Blue cheese, crumbled
  • 100ml (31⁄2fl oz) cream, plus extra to garnish
  • sea salt and freshly ground black pepper
  • extra virgin olive oil, to garnish.

Serves 4–6

Cut 5cm (2in) of the tips off the asparagus stalks and simmer them very gently in a pan of boiling salted water for 3–4 minutes, until just tender. Drain well and refresh under cold running water. Set aside. Roughly chop the remaining stalks.

Meanwhile, heat the butter in a large pan over a medium heat and add the shallots, potato and chopped asparagus stalks. Cover and cook gently for 10 minutes, until softened but not coloured, stirring once or twice. Pour in the stock, season to taste and bring to the boil. Reduce the heat and simmer for 10 minutes, until the potatoes are completely tender and the soup has thickened slightly.

Purée the soup with a hand-held blender. Whisk in most of the Bellingham Blue cheese, reserving some for a garnish, and the cream. Season to taste and heat gently, being careful not to let it boil. Serve hot or chilled, ladled into bowls and garnished with the reserved asparagus tips, the rest of the Bellingham Blue cheese and a sprinkling of croutons. Drizzle over a little extra virgin olive oil to finish and add a grinding of black pepper.

http://www.bordbia.ie/consumer/recipes/nevenmaguire-recipeoftheweek/pages/asparagussoup.aspx

Stuffed Baked Cabbage Leaves with Cheese

stuffed-baked-cabbage-leaves-with-Adrahan-Cheesse

Serves 6

Ingredients

  • 100g brown basmati rice
  • Salt and pepper
  • 1-2 large green cabbages, such as Savoy
  • 15g butter
  • 8 rashers smoked dry cured streaky bacon, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 1 tablesp. chopped thyme leaves
  • 2 tablesp. chopped sage
  • 1 teasp. paprika
  • 250g minced pork
  • 250g minced beef
  • 450ml vegetable stock

For the sauce:

  • 1 small onion
  • 4 cloves
  • 500ml milk
  • 1 bay leaf
  • ½ tsp black peppercorns
  • 30g butter
  • 30g plain flour
  • Freshly grated nutmeg
  • 200g cheese, thinly sliced

To Cook

Cover the brown rice in cold water and leave to soak for 10 minutes. Meanwhile, boil the kettle. Drain the rice, tip into a non-stick pan and add 200ml boiling water and a pinch of salt. Bring to the boil, cover and cook over a low heat for 25 minutes. Leave to cool.

For the sauce, stud the onion with the cloves and put into a pan with the milk, bay leaves and peppercorns. Bring to the boil and set aside to infuse with the flavours.

Meanwhile, remove 12 bright green leaves from the outside of the cabbages. Use the remainder of the cabbage for another meal. Drop the leaves into a pan of boiling salted water and cook for 2 minutes. Drain and refresh under cold water. Cut out and discard the thickest part of central stalk.

Melt the butter in a pan, add the bacon and fry until cooked but not browned. Add the onion and garlic and continue to cook for 5-6 minutes until the onion is soft but not browned. Tip into a mixing bowl and leave to cool.

Preheat the oven to Gas Mark 4, 180ºC (350ºF). Add the cooked rice to the onions with the chopped herbs, paprika, minced pork, minced beef, ½ teasp. salt and some black pepper. Mix together well with your hands. Divide the mixture into 12.

Place one portion of the stuffing into the centre of each cabbage leaf, fold in the sides and roll up. Place side-by-side, seam-side down, in a lightly buttered shallow ovenproof dish. Pour over the stock, cover the dish with foil and bake for 30 minutes.

For the sauce, strain the infused milk into a jug. Melt the butter in a pan, add the flour and cook for a few seconds. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring. Simmer for 3-4 minutes. Remove from the heat and season to taste with nutmeg, salt and pepper. Preheat the grill to high.

Drain away any excess stock from the baking dish. Pour the sauce over the cabbage leaves and cover with the sliced cheese. Grill for 2-3 minutes until golden and bubbling. Serve.

http://www.bordbia.ie/consumer/recipes/StPatricksDay/Pages/StuffedBakedCabbageLeaveswithCheese.aspx

Poached Eggs on Tomato and Mushroom Toasts@bordbia

poached-eggs-on-tomato-and-mushroom-toasts

Ingredients

  • Olive oil
  • 2 large flat mushrooms, thinly sliced
  • Pinch of salt & black pepper
  • 1 tablesp. white wine vinegar
  • 4 eggs
  • 4 thick slices of good bread, toasted on one side
  • 4-6 cherry tomatoes, thinly sliced
  • 4 slices cheese

To Cook

Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.

Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.

Nutritional Analysis per Serving

Protein: 16g 

Carbohydrates: 25g 

Fat: 16g  

Iron: 2.2mg 

Energy: 292 kcal 

http://www.bordbia.ie/consumer/recipes/eggs/pages/poachedeggs.aspx

What’s in the Fridge Omelette

whats-in-french-omelette2

Brunch, lunch or dinner in 15 minutes.  Great for using up Christmas ham.

 Serves 4

Ingredients

  • 1½ tablesp. olive oil
  • 4-6 potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 8 eggs, beaten with 2 tablesp. freshly grated cheese
  • A little salt and freshly ground black pepper
  • Chopped parsley

To Cook

Heat the oil in a non-stick pan and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown. Add the onion and continue to cook until the onion is just golden, then add the garlic.

When the potatoes are just cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base. Place a plate over the pan, carefully turn the omlette onto the plate, then slide back into the pan to cook the other side.

Serving Suggestions

To serve, sprinkle with parsley and cut into wedges.

Note

You can add other ingredients, whatever is available – chopped ham, bacon, scallions, mushrooms. You can of course use up cooked potatoes, but the flavour is much better if you start out with uncooked.

http://www.bordbia.ie/consumer/recipes/Christmas/Pages/WhatsintheFridgeOmlette.aspx