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Recipes From The Range

De Róiste White Pudding Sunrise Bake

Posted by on 12:40 PM (UTC) in Recipes From The Range | 0 comments

De Róiste White Pudding Sunrise Bake

The base of this morning dish is cannellini beans which give plenty of fibre and protein to get you through the day. Although not strictly a replacement, this is a healthier alternative to the Irish fry.

Serves: 4-5

Prep time: 10 mins

Cook time: 30 minutes

Ingredients

  • 150g de Róiste white pudding
  • 1 tbsp olive oil
  • 1 tin cannellini beans, drained and rinsed
  • 1 tin chopped tomatoes
  • 1 large red onion, sliced into thin rings
  • 1 clove garlic
  • 1 tbsp balsamic vinegar
  • 1/2 tsp smoked paprika
  • Salt and cracked black pepper
  • ½ lemon, juiced
  • 100g asparagus, woody stems chopped off

Method

  1. Preheat the range to 200C.
  2. Place the oil in a frying pan on the boiling plate. Once hot, add in the white pudding on one side and the red onion, vinegar and garlic on the other. After 4 minutes turn the white pudding and cook for another 3 minutes.
  3. In a small baking dish pour in the can of chopped tomatoes, cannellini beans, lemon and seasonings and stir.
  4. Layer the onions on top, then the pudding and finally the asparagus sprinkled with oil. Bake for 20 minutes.

 

Folláin Blackberry Frangipane Tart

Posted by on 12:38 PM (UTC) in Recipes From The Range | 0 comments

Folláin Blackberry Frangipane Tart

The berries and jam can be changed to suit what’s in season; gooseberries, for example, offer a tart alternative. The golden brown sugar provides a deep caramel taste. Serving with a dollop of natural yoghurt balances out the sweetness of the blackberries and heat of the ginger perfectly. The absorbency of the almonds will keep your pastry crisp and buttery.

Serves: 8
Prep time: 20 minutes
Cook time: 45-50 minutes

Ingredients For the pastry

  • 175g plain flour, plus extra for dusting
  • 75g cold butter, cubed
  • 25g caster sugar
  • 1 egg, beaten
  • For the filling
  • 250g white chocolate
  • 75g butter softened
  • 75g golden brown sugar
  • 2 eggs, beaten
  • 75g + 1 tbsp ground almonds
  • 2 tsp ground ginger
  • 200g blackberries
  • 400g blackberries jar

Method

  1. Preheat the range to 200°C.
  2. For the pastry, rub the flour and butter until the mixture resembles breadcrumbs.
  3. Mix in the sugar, egg and ½–1 tbsp of water. Combine the mixture into a dough.
  4. Roll out the pastry on a floured surface 1-2mm thick. Place the pastry into a 28cm round tart tin and prick the base with a fork.
  5. Next, make the frangipane filling. In a bowl beat the butter and sugar until creamy. Stir in the eggs, ground almonds, almond extract and ginger.
  6. Sprinkle the tbsp of almonds along with the bottom (to keep the pastry crisp). Spread the jam over the base of the pastry, spoon the frangipane mixture on top and place the blackberries on top.
  7. Bake for 45-50 minutes until the tart is golden brown.

 

Drop Scones

Posted by on 10:42 AM (UTC) in Recipes From The Range | 0 comments

Drop Scones

As a child, one of my fondest memories was coming home to a fresh batch of hot drop scones. While these can be placed directly on the hot plate I used a reusable baking sheet, brushed with oil which makes for easier cleaning. For a more savoury scone replace the raisins and sugar for a bunch of finely chopped chives and 50g of Coolea Farmhouse Cheese.

Serves: 6

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients

  • 200g self-raising flour
  • 2 tsp baking powder
  • 15g caster sugar
  • pinch of salt
  • 2 eggs
  • 40g melted butter
  • 180ml buttermilk
  • Optional: 50g raisins
  • To serve:
  • Cream
  • Jam

Method

  1. Preheat range to 200C.
  2. Sift the flour and baking powder into a bowl, then add the sugar, a pinch of salt and stir to mix.
  3. Make a well in the centre of the bowl and add the eggs and melted butter and, if using, the raisins. Stir until just combined. Add the buttermilk gradually, stirring all the time, to form a smooth, thick batter.
  4. Scoop ladles of batter onto the hot stovetop, placing at least 2 inches apart to prevent sticking. Turn the scones after 2 minutes or once bubbles can be seen on the surface of the batter. Allow another 2 minutes on the other side.
  5. Serve with jam and lightly whipped cream.

Veggie Cottage Pie

Posted by on 10:34 AM (UTC) in Recipes From The Range | 0 comments

Veggie Cottage Pie

This is a store cupboard staple that ensures no one will be hungry leaving the dinner table while still having a really healthy, wholesome meal. The addition of a sweet potato into the mash creates great texture and creaminess.

Serves: 6-8
Prep time: 10 mins
Cook time: 30 minutes

Ingredients

  • 2 onions, chopped
  • 3 cloves of garlic, finely diced
  • 3 carrots, grated
  • 1 tsp fresh thyme
  • 300ml stock, chicken or vegetable
  • 2 tsp marmite
  • 2 tsp tomato puree
  • 100g peas
  • 2 tins green lentils
  • 600g floury potatoes, peeled and cubed
  • 200g sweet potato, peeled and cubed
  • Salt & Pepper
  • 1 slice of bread, blitzed into crumbs

Method

  1. Preheat the range to 200C.
  2. Add the potato and sweet potato to a saucepan of boiling water on the boiling plate. Leave to simmer for 15-20 minutes. Strain and mash with a pinch of salt and pepper.
  3. Place the oil in a large pan on the boiling plate. Once hot, add the onions and garlic. After 3 minutes add the carrots, thyme, marmite, tomato puree and lentils. Simmer for 10 minutes.
  4. Blitz the bread into fine crumbs in a food processor, if using.
  5. Pour the lentil mix into a tray and layer the mash on top. Sprinkle with breadcrumbs, drizzle with oil and bake for 30 minutes.

Irish Honey & Orange Cake

Posted by on 8:12 AM (UTC) in Recipes From The Range | 0 comments

Irish Honey & Orange Cake

The clear Irish honey is much more neutral tasting than the standard honey from the supermarkets. The almonds and orange rind provide enough moisture without the need for extra fat, making it a perfect afternoon treat.

Serves: 12

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients

  • 2 oranges, skins washed
  • 125g caster sugar
  • 5 eggs, free-range if possible
  • 50g Irish honey
  • 1 ½ tsp baking powder
  • 1 ½ tsp bread soda
  • 225g ground almonds
  • 1 tsp orange blossom, optional
  • For the syrup
  • 40g Irish honey
  • 3 tbsp water
  • For the icing
  • 75g icing sugar
  • 1 orange, juiced

Method

    1. Preheat the range to 180C.
    2. Place the oranges in a saucepan and pour in water until 3/4 of the way full. Next, remove pips and blend in the food processor.
    3. Whisk the sugar and the eggs in a bowl using an electric whisk until just foaming. You don’t want to add in too much air as the lack of gluten will result in a sunken bake.
    4. Next, add in the rest of the ingredients and the pureed oranges.
    5. Pour into a large baking tray in the top oven for 30 minutes.
    6. Once out of the oven immediately poke holes in the bake with a skewer and drizzle in the honey.
    7. Mix the icing and orange together and drizzle over once cooled.

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