To serve: Basmati rice, cooked 1 red chilli, sliced (optional) 1 spring onion, sliced (optional)
Method Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil. Once hot, brush most of the marinade from the salmon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat. Meanwhile, steam or boil the broccoli until al dente. Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce and garnish with chilli slices and spring onion.4d
One-Dish Roast Chicken Supper with Thyme and Rosemary
Another lip-smackingly delicious dish that family and friends love me to cook for them. A whole roasting tray of crispy chicken, bacon and potatoes, perfumed with rosemary and thyme leaves.
Ingredients: 2 tbsp extra virgin olive oil, plus extra for drizzling 500g streaky bacon lardons 2kg free-range, organic chicken thighs (drumsticks and wings can also be included) 2-3 tbsp thyme leaves 1-2 tbsp chopped rosemary 1.1kg (about 10 large) potatoes 250g onions, sliced 60-110ml hot chicken stock Flaky sea salt and freshly ground black pepper
To serve: Green salad/Tomato fondue/Piperonata
You will need: 1 roasting tin 37 x 31cm or 2 small tins – 30 x 20cm
Method: 1 Preheat the oven to 230°C/Gas Mark 8. 2 Heat the olive oil in a roasting tin, add the bacon and toss over a high heat until it is beginning to colour. Remove to a plate with a perforated spoon. 3 Season the chicken generously with salt and pepper. 4 Put into a large bowl and scatter with most of the thyme leaves and chopped rosemary, reserving some for the potatoes. (I sometimes add a sprinkling of chilli flakes or smoked paprika – it gets a brilliant reaction). 5 Toss well. 6 Peel the potatoes and cut into 1cm thick chips. Dry and season well with salt, pepper and the reserved herbs. Add to the bowl with chicken. 7 Drizzle with the bacon fat and olive oil from the pan and toss once again. 8 Scatter the onions and bacon over the base of the roasting tin(s). Arrange the chicken and potatoes haphazardly on top, making sure that the potatoes are popping up. Drizzle with a little more olive oil. 9 Roast for 45 minutes–1 hour or until the chicken is cooked through (the juices should be running clear if pricked with a knife) and the chips are crispy at the edges. (Organic chicken pieces are larger, so cooking time can be up to 1¼ hours.) 10 Add the chicken stock at the end if the dish needs a little more juice. 11 Serve from the tin, family style, with a good green salad and vegetables of your choice, such as tomato fondue or piperonata if you wish.
Raspberry jam doughnuts & chocolate fudge doughnuts made freshly today by @jen.allennn in the #ballymaloebreadshed Available in our farm shop today only, open until 5.30pm 👌Edited · 40m
dunnesstoresVerified
Foodaware 