Creamy smoked Trout Toastie
Ingredients
- 4 slices batch bread
- 3 tbsp butter
- 100 g pancetta chopped
- 300 g field mushrooms sliced
- 2 cloves garlic chopped
- ½ tsp fresh thyme chopped
- 1 spring rosemary chopped
- 120 g Goatsbridge Smoked trout cut into bite size
- 100 ml cream
- 30 g Cashel blue cheese or other cheese crumbled + extra to serve
- salt and freshly ground black pepper
Instructions
- Preheat a sauté pan. Use 1 tbsp of butter to spread over the slices of bread and place on the pan. Toast the bread for 2 minutes on each sides or until toasted and warmed on both sides. keep aside.
- In the meantime, in a sauté pan over high heat, add the pancetta pieces and sauté for 1 minute.
- Add 1 tbsp of butter, the garlic, mushrooms, herbs. Season generously with pepper and a little of salt. Sauté́ for 2-3 minutes until coloured.
- Add the smoked trout pieces, the cream and crumble enough blue cheese to your preference. Stir and simmer for a further minute or so.
- Remove from the heat and add the last tablespoon of butter. stir to ‘Monter au beurre’ and create a shinny sauce.
- To serve, arrange the toasted bread on warmed serving plates and spoon the pancetta and mushroom mixture on top.
- Serve immediately.
Seared chicken with Roasted Garlic and Mediterranean Sauce
Top tip ;
Roast the garlic ahead of time. Squeeze the cooked roasted garlic in a small jar covered in oil and place in the fridge until needed. It will become a go to ingredient for all your savoury recipes that need a kick of flavours.
Butterflying the chicken fillets allow to cook them very quickly and ensure the chicken stays moist when served!
For extra flavour, sauté the potato in a separate sauté pan with the roasted garlic and butter.
Ingredients
- 1 bulb garlic whole
- 2 tbsp olive oil
- 400 g baby potatoes
- 4 chicken filet butterflied
- 4 shallots finely chopped
- 1 courgette diced
- 1 red pepper diced
- 1 tbsp red pesto
- 1 dash Worcester sauce
- 1 tbsp mixed dried herbs
- 100 ml vegetable or chicken stock
- 200 ml white wine
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 180˚C.
- In a roasting tray, place a layer of tin foil and lay the halved bulb of garlic and season well with salt and pepper. Cover with foil , and place in the oven.
- Roast in the oven for 35-40 minute. Remove from the oven and set aside to cool.
- In the meantime, prepare the potatoes, in a saucepan, place the baby potatoes and cover with water and season with some salt. Bring to the boil and simmer for 25-30 minutes.
- Once cooked remove from the heat. Drain, and cut in halves. Set aside.
- Preheat a large sauté pan over medium heat, drizzle oil and add the butterflied chicken filets. Sear for 2 minutes without moving to allow the chicken to colour on one side.
- Remove the chicken from the pan and add the courgette, pepper, shallots. Sauté for 2-4 minutes or so further.
- Then spoon over the pesto, add the white wine, and stock.
- Squeeze out the roasted garlic into the sauce and stir to combine all the ingredients.
- Add the chicken back into the sauce and simmer for a further 2-3 minutes or until the chicken is fully cooked and the sauce is coating the vegetables.
- Check the seasoning.
- Serve the chicken with the vegetables and sauce. Enjoy piping hot.
Easiest Autumn Fruits Tart
Ingredients
- 200 g fresh berries cut into slices
- 1 apple sliced
- 1 pear sliced
- 1 plum sliced
- 2-3 tbsp. brown sugar
- 1 tbsp. corn flour
- 1 pinch cinnamon optional
- 200 g puff pastry or sweet pastry
- 1 tbsp. flaked almond or hazelnut crushed – optional
- 1 egg wash
- 1 tbsp icing sugar to serve
- 100 ml cream whipped
Instructions
- Preheat the oven to 180°C.
- Line a baking sheet with parchment paper.
- In a bowl, place the fruit pieces with the sugar, corn flour and cinnamon if using.
- Toss to coat the fruits once or twice. The corn flour will help keep the juice of the fruit while baking and help create an extra light crisp layer.
- On a lightly floured work surface, roll the pastry into an approximate circle or square about 20cm in diameter or 6-7cm for individual size.
- Pour the fruit mixture over the pastry.
- Tidy the pastry edges over the fruits if needed and brush the edges with egg wash if desired but it is not necessary. Sprinkle some flaked almond or hazelnut all around the pastry or over the tart.
- Place in the oven for 25 – 35 minutes until golden brown and the fruits are bubbling.
- Remove from the oven, serve warm or at room temperature with a dusting of icing sugar, and extra whipped cream.