Gold Selection Recipes…

Rhonda Laird October 20, 2016 No Comments
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Poached Egg on Sour Dough Bruschetta with White Truffle.

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  • Serves 2.

For the hollandaise sauce:
– 150g unsalted butter
– 2 egg yolks
– 1/2 tsp white wine vinegar
– 1 tbsp cold water
– Sea salt and freshly ground black pepper.
– 4 tbsp Donegal Rapeseed Oil infused with White Truffle
For the bruschetta:
– 4 slices of sour dough loaf or other crusty bread
– 4 tbsp Donegal Rapeseed Oil Classic
– 4 free range eggs
– 8-10 asparagus tips, cooked in boiling water and cooled

 

1: First make the hollandaise sauce. Melt the butter in a saucepan, allow to cool and skim any white solids from surface. Keep the butter warm.
2: Put the egg yolks, white wine vinegar, water and a little salt and pepper in heat poof bowl that will fit over a small pan. Whisk together.
3: Put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-4 minutes.
4: Remove from the heat and slowly whisk in the melted butter, a little at a time until it’s all incorporated and you have a thick and creamy hollandaise. (If it gets too thick, add a splash of water.)
Whisk in the white truffle oil, a tbsp at a time.
5: Now make the bruschetta. Preheat a griddle pan over a high heat. Brush each side of the bread with the Donegal rapeseed oil. Place the bread on the pan and char-grill the bread on one side until it is nicely charred and a little bit crispy. Turn the bread over and then char on the other side. Set aside.
6: Place the cooked asparagus on the griddle pan to warm through.
7: Now poach your eggs in simmering water to your liking.
8: To serve top the bruschetta with the poached eggs and asparagus. Spoon over the white truffle hollandaise.

 

Donegal Rapeseed Oil infused with White Truffle is available to buy here.

 

 

 

Cream Cheese Chicken with Mushroom Fricasse & Porcini Oil.

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  • Serves 2

– 2 chicken breasts, skin and wing bone on
– 100g cream cheese
– Sea salt and freshly ground black pepper
– 150g button mushrooms, thinly sliced
– 4 shallots, peeled and sliced
– 2 garlic cloves, finely chopped
– 150ml cream
– 100g baby spinach leaves
– 8 tbsp Donegal Rapeseed Oil with Porcini

 

  • Pre-heat your oven to 180c fan/gas 6/200c. Season the chicken fillet with sea salt and black pepper. Make small pocket in each chicken breasts and stuff each one with the cream cheese.
  • Heat a frying pan over a high heat. Add 3 tbsp of the porcini oil to the pan. Carefully place the chicken into the pan and sear well on each side until golden. Lay the chicken onto a roasting tray and cook in the oven for 16-18 minutes until thoroughly cooked through.
  • Now make the mushroom fricassee. Heat the remaining porcini oil in a frying pan. Add the mushrooms and chopped shallot and fry for 4 minutes until the mushrooms are golden in colour. Add the chopped garlic and cook for a further 1 minute. Add the cream, bring to the boil and then simmer 3-4 minutes until thickened.
  • Add the baby spinach leaves to the mushrooms. Season with sea salt and pepper and cook for a further 1 minute. Set aside.
  • Remove the chicken from the oven and allow to rest for 4 minutes.
  • Spoon over the mushroom fricassee and drizzle over a little more porcini oil. Serve.

 

Donegal Rapeseed Oil with Porcini Mushroom is available to buy here.

 

Salmon Steaks with Hickory Smoked Butter.

 

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  • Serves 2

– 2 salmon steaks, 170g each
– 150g softened unsalted butter
– 5 tbsp Donegal Rapeseed Oil infused with Hickory Smoked
– Sea salt and freshly ground black pepper
– 2 tbsp chopped fresh parsely

 

  • To make the butter, place the Hickory Oil, softened butter and parsley into a mixing bowl.
  • Beat until smooth and season with sea salt and black pepper.
  • Place the butter onto a large sheet of clingfilm and roll tightly to form a sausage shape. Place the butter into the fridge to chill.
  • Heat a grill pan over a high heat until smoking hot. Season the salmon steaks with sea salt and pepper and lightly rub each side with a little hickory smoked oil.
  • Grill the salmon for 3-4 minutes on both sides until cooked through.
  • Once cooked, top the salmon with a slice or 2 of the Hickory Smoked butter and allow to lighly melt. Serve.

Donegal Rapeseed Oil infused with Hickory Smoke is available here.

More recipes from our Gold Selection…

 

Rhonda Laird

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