Christmas Cookies

Posted on December 2, 2013 by Food Ireland

Delicious Festive Cookies

Christmas Cookies

Ingredients:
600g/1lb 6oz Odlums Cream Plain Flour
300g/11oz Butter (room temperature)
300g/11oz Caster Sugar
2 Medium Eggs (beaten)
1 Teaspoon Vanilla Essence
Christmas Cutters eg. Stars, Trees, Snowmen etc.

For Decoration:
Instant Royal Icing
Coloured Writing Icing
Silver/Gold Christmas Balls

Method:
1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease large flat baking trays.
2. Beat the butter and sugar together until light and creamy. Add the eggs and vanilla essence and mix well.
3. Gradually add the flour and mix until dough is formed. Divide into 2 balls, wrap and chill for an hour.
4. Roll the dough out on a lightly floured board to a thickness of 3 – 4mm. Cut with cutters of choice. Dip the cutters into flour before each use.
5. Arrange them on prepared tins/trays and bake in a central oven position for about 12 minutes or until firm and golden brown.
6. Leave to cool for 10 minutes then transfer to wire tray to cool.
7. When cold decorate as you choose!

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Mince Pies

Posted on December 2, 2013 by Food Ireland

Easy Christmas Mince Pies

Christmas Mince Pies

Ingredients:
350g/12oz Odlums Cream Plain Flour
225g/8oz Butter (at room temperature)
125g/4oz Golden Caster Sugar
1 jar Mincemeat
1 small Egg (beaten) – optional for brushing
Icing Sugar for dusting

Method:
1. Preheat oven to 200°C/400°C/Gas 6. Lightly grease two bun trays.
2. Place flour into a large mixing bowl. Rub in the butter, then mix in the sugar.
3. Bring the mixture together to form a ball! Do not add any liquid, keep bringing the dough together and it will form a ball.
4. Press small walnut sized pieces of pastry into each section of two patty tins.
5. Put a teaspoon of the mincemeat into the centre.
6. Take slightly smaller pieces of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.
7. Top pies with the lids, pressing the edges together to seal – you do not need to seal them with milk, egg or water as they will stick on their own!
8. If liked they may be brushed with the beaten egg.
9. Bake for about 20 minutes until golden. Leave to cool in tin for 5 minutes, then remove to a wire tray.
10. To serve, dust with icing sugar.

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Diabetic & Coeliac-Friendly Rhubarb Brulee Tart

Posted on November 14, 2013 by Food Ireland

A delectable dessert for special diets: coeliac and diabetic.

Rhubarb Brulee Tart

Ingredients:

8 oz gluten-free flour
4 oz butter
1 large egg (beaten)
1 egg white
vanilla custard filling
1 vanilla pod
100 g sugar substitute
6 egg yolks (large)
480 ml double cream
1 tsp lemon zest
1 tsp vanilla extract
340 g rhubarb stalks
10 floz natural apple juice

Method:

1.Combine gluten-free flour (available from health food shops, make sure it contains xantum gum) and butter together in a large bowl until they resemble breadcrumbs. Using a fork, add the whole egg and mix until a soft dough becomes sticky.
2.Turn out onto lightly floured surface – again gluten-free – and knead for two minutes. Wrap in cling wrap and put into the fridge for 30minutes to 1 hour. Grease an 11” tart tin with margarine & flour (gluten-free) lightly
3.Roll out pastry and line tin.
4.Prick pastry with a fork and return to fridge for 20 minutes. Preheat oven to 180°C. Line pastry case with tinfoil and fill with dried bean or short grain dried rice and bake blind until golden – about 15 to 20 mins.
5.Remove from the oven and allow the pastry to cool slightly. Remove the beans and foil and brush the baked pastry with egg white.
6.Return to the oven for 5 mins. This seals the pastry case and keeps it crispy.
7.Cut rhubarb into 2” pieces. Place them in an oven proof baking dish, and pour apple juice over them. Cover with tinfoil and cook in the oven for 15 mins at 180°C.
8.Drain the apple juice and arrange the rhubarb in the pastry case with the vanilla custard. Split vanilla lengthwise and scrape out the seeds
9.Beat the egg yolks, sugar, vanilla seeds and vanilla extract until just mixed
10.Add the cream and lemon zest and mix thoroughly.
11.Gently pour the vanilla custard filling over the rhubarb. Bake at 170°C for 30-40 minutes until custard is set. Allow to cool completely.

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Simple Gluten Free Pizza

Posted on November 14, 2013 by Food Ireland

Simple but tasty pizza!

Gluten Free Pizza

Ingredients:

175g/6oz Tritamyl Gluten Free Bread Mix
150ml/¼pt Water
1 Teaspoon Vegetable Oil

Method:

1.Preheat oven to 200°C/400°F/Gas 6. Grease a 25cms – 28cms/ 9” -10” pizza tin.
2.Put the bread mix into a mixing bowl, add the water and oil and mix to a batter.
3.Transfer to the prepared tin and spread out evenly.
4.Bake for 10 minutes in the preheated oven, remove from oven and spread over the chopped tomatoes and then the cheese.
5.Return to oven for a further 15 minutes until cheese is melted and golden brown.
6.Serve hot with a salad.

Recipe Notes:
Additions that can be added!
Chopped Onions
Chopped Peppers
Sliced Pepperoni
Ham and Pineapple
Chopped Mushrooms
Anchovies
Olives

Posted in Appetizers, Dinner, Special Diet | Leave a comment

Gluten Free Fruit Cake

Posted on November 14, 2013 by Food Ireland

Gluten free fruit cake

Fruit Cake

Ingredients:

350g/12oz Tritamyl Gluten Free Flour
1/2 glass Whiskey
225g/8oz Sultanas
225g/8oz Raisins
225g/8oz Currants
50g/2oz Chopped Cherries
50g/2oz Shamrock Chopped Peel
25g/1oz Chopped Almonds
Pinch of Salt
1/2 teaspoon Mixed Spice
1/2 teaspoon Nutmeg
50g/2oz Ground Almonds
250g/9oz Margarine
125g/4oz Brown Sugar
6 Eggs

Method:

1.Sprinkle half of whiskey over the dried fruit and chopped almonds and leave overnight.
2.Sieve flour, salt and spices into a bowl and mix in the ground almonds.
3.In a separate bowl, cream margarine and sugar until light and creamy.
4.Alternately stir in the eggs and Tritamyl mixture.
5.Stir in the mixed fruit.
6.Transfer to a greased and lined 9″/23cm tin.
7.Bake in a preheated oven at 170°C/325°F/Gas 3 for 3 1/2 – 4 hours approx.
8.Cool in tin. When cold, pour over the remaining whiskey.

Recipe Notes:
Suitable for Christmas / Wedding Cake

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Coeliac Plum Pudding

Posted on November 14, 2013 by Food Ireland

The perfect Coeliac friendly Christmas Plum Pudding

Coeliac Plum Pudding

Ingredients:

75g / 3oz Tritamyl Gluten-free Flour
75g / 3oz Light Brown Sugar
175g / 6oz Margarine
3 Eggs (lightly beaten)
1 teaspoon Mixed Spice (gluten-free)
500g packet Shamrock Luxury Fruit Mix
1 Apple (Grated)
100g packet Ground Almonds
175g / 6oz Breadcrumbs (gluten-free)
150ml / 1/4 pint Whiskey
150ml / 1/4 pint fresh Orange Juice

Method:

1.Cream margarine and sugar until light and fluffy.
2.Add the lightly beaten eggs and mix well.
3.Stir in the flour and mixed spice.
4.Next add the fruit mix, grated apple and ground almonds. Mix well.
5.Finally, add the breadcrumbs, whiskey and orange juice.
6.Stir well, cover and leave to stand overnight.
7.Transfer to a 3 pint greased pudding bowl.
8.Steam for 5 hours

To steam pudding in oven:

1.Put two long strips of tin foil crosswise on work top or table. Place roasting tin on foil.
2.Sit pudding bowl into the tin and fill with boiling water to within 1″ of top of tin. Then bring tin foil around to form a parcel, which should be airtight to prevent any steam escaping.
3.Place in preheated oven at 150°C/300°F/Gas 2 for the same length of time as above. There is no need to top up with water during cooking.

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Beef and Guinness Pie

Posted on November 13, 2013 by Food Ireland

A delicious steak pie with a good helping of Guinness for an extra boost of flavor!

Beef & Guinness Pie

Ingredients:

2 Tablespoons Odlums Cream Plain Flour
3 Tablespoons Oil
750g/1 ½ lb Rib or Round Steak – well trimmed and cut into cubes
2 Onions, thinly sliced
3 Carrots thinly sliced
1 tablespoon Brown Sugar
500ml Can of Guinness
Pinch Mixed Dried Herbs or Teaspoon Fresh Thyme
Salt and freshly ground Black Pepper

Pastry
225g /8 oz Odlums Cream Plain Flour
125g/4oz Butter/Margarine
4 tablespoons Water (approx)

Method:

1.Set oven to 160° C/325° F/Gas 3
2.Heat the oil in a saucepan. Brown the beef, a few pieces at a time.
3.Remove the meat, as it browns, to a casserole.
4.Add the onion and carrot to the saucepan and cook for a few minutes.
5.Sprinkle in the sugar, herbs, salt, pepper and flour. Stir it around to soak up the juices; then gradually add in the Guinness, stirring all the time.
6.Bring to the boil and pour it over the meat in the casserole.
7.Put the lid on and cook in the oven for 1 ½ hours, or until the meat is tender. Approximately 30 minutes before the end of cooking time, roll out the pastry and place on top of the casserole.

Pastry
1.Rub the margarine/butter into the flour to form a crumble. .
2.Add sufficient water to make a soft dough. Lightly knead, then cover in cling film and leave to rest in fridge until ready to put on the casserole.

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Tasty Sausage Plait

Posted on November 13, 2013 by Food Ireland

Sausage Plait

Ingredients:

Pastry
225g/8oz Odlums Cream Plain Flour
Pinch of Salt
125g/4oz Margarine
Cold Water

Filling
225g/8oz Sausage Meat
4 Scallions (chopped)
1 Cooking Apple (peeled, cored & grated)
4-6 Sage Leaves (finely chopped)

Method:

1.Preheat oven to 200°C/400°C/Gas 6. Lightly grease a flat baking tray.
2.Put the flour and salt into a mixing bowl. Coarsely rub in the margarine. Add sufficient water to mix to a soft dough with a knife.
3.Lightly roll on a floured surface, then cover in cling film and leave in the fridge while making the filling.
4.Make the filling by putting the sausage meat, scallions, apple and sage into a bowl. Mix well to combine all the ingredients together.
5.Take the pastry and roll on a floured surface into an oblong shape about 12” x 6”.
6.Roll the sausage meat on flour into a roll the length of the pastry. Place in the centre of the pastry and press out to about 2” in width.
7.Make ‘slit’ with a knife along each side of the pastry and bring over the sausage meat like a plait, alternating from one side to the other !
8.Bake in the centre of the oven for about 50 minutes until nicely browned.
9.Serve hot with baked beans!!!

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Fruit Crumble

Posted on November 13, 2013 by Food Ireland

Fruit Crumble

This easy crumble recipe makes a lovely winter warmer with a cup of tea!

This easy crumble recipe makes a lovely winter warmer with a cup of tea!

Ingredients:
125g/4 tablespoons Odlums Cream Flour
125g/4 tablespoons Light Brown Sugar
175g/6 tablespoons Odlums Porridge Oatflakes
125g/Half a block of Margarine
Fruit of your choice – Apples, Rhubarb, Gooseberries

Method:
1.Ensure oven is fully preheated to 190°C, Gas 5
2.Put the flour into a bowl. Add in the margarine and rub into the flour with your fingers.
3.Add in the sugar and the oatflakes and mix together.
4.To prepare fruit – if using apples, peel them first. Chop fruit into a microwaveable bowl. Add 2 tablespoons of cold water and about 3 spoonfuls of sugar to sweeten. Microwave on High power for 5 – 7 depending on power of microwave.
5.Put fruit in ovenproof dish. Spoon crumble over fruit. Bake in oven for about 20 minutes.

To stew the apples:
1.Peel two large cooking apples
2.Roughly chop into a microwaveable bowl. Add 2 tablespoons of cold water and about 3 spoonfuls of sugar to sweeten.
3.Microwave on High power for 5 to 7 minutes depending on power of microwave.

Posted in Baked Goods, Desserts, Thanksgiving | Leave a comment

Express Turkey and Ham dinner

Posted on November 8, 2013 by Food Ireland

turkey_and_ham

Don’t have hours to spend cooking up your holiday dinner? Save some time by using the products below!

Ingredients:

Appetizer selection:

Knorr Cream of Vegetable soup or soup of your choice from our Knorr Soup selection

Main Course:

Turkey – any size
Donnelly’s Butcher’s Cut Irish Ham
Potatoes, peeled and diced
Vegetables of choice
1/2 lb of Irish Butter
Bisto Gravy Granules
Golden Fry’s Yorkshire Pudding Mix
Ballymaloe Cranberry Sauce
Chef brown sauce
Salt and Pepper
Paxo Stuffing
Batchelors Peas

Dessert:

Mr. Kipling Mince Pies
Birds Ready to Serve Custard

The Turkey:

1. If you are stuffing the bird, stuff it loosely, allowing about ½ to ¾ cup Paxo stuffing (prepared as per the packaging) per pound of turkey.
2. Brush the skin with melted butter or oil. Tie drumsticks together with string (for stuffed birds only).
3. Insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.
4. Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Generally, roast the turkey for 13 minutes per lb weight. Check with your butcher if you arent sure.
5. Bake until the skin is a light golden color, and then cover loosely with a foil tent. 6. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.
7. The turkey is done when the internal temperature reaches 165 degrees F (75 degrees C) at the thigh.

The Ham:

1. To make clean up easier, line your roasting pan with aluminum foil. Do not add water to the roaster.
2. To avoid drying out ham, cook slowly at 325ºF. Allow 20 to 30 minutes per pound for ham that has not been precooked (follow directions on label for precooked hams).
3. Begin roasting ham by placing fat side up, the melting fat will baste your ham. Turn ham over half way through baking to avoid uneven salting from the brine in the meat.
4. For a crisp surface on your ham roast, be sure the oven is preheated before placing the roast into the oven in an uncovered pan.
5. Use proper cooking times and temperatures. Do not overcook pork or it will become dry and tough.
6. After ham has completed roasting, take ham out of oven and let stand 15 minutes before slicing. Ham will continue to bake when out of the oven and letting ham stand for 15 minutes makes it easier to carve.

The Side Dishes:

Cook peeled potatoes until soft. Drain and add in a splash of milk and a tablespoon of Irish butter. Mash until potato is lump free.

About thirty minutes before dinner, prepare the Yorkshire Pudding mix and bake. These should be taken straight from the oven and put on your plate to ensure fluffiness.

If you are using Batchelors peas, uncan, drain and boil in water for several minutes until peas are cooked.

Prepare Bisto Gravy granules with boiling water as per the package instructions.

Place turkey, ham, stuffing, potatoes, vegetables and yorkshire puddings on the plate. Pour Bisto Gravy generously over the meat. Serve with a spoonful of Cranberry sauce on the turkey and some Chef sauce on the side.

After your dinner, relax with some Mr. Kipling Mince pies, warm custard and a cup of Irish Tea!

Enjoy!

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