CHEFS OF MAYO

Recipes from local chefs, encouraging the use of local produce.

Brown rice and hazelnut salad

Ingredients

6oz brown rice; salt; 3oz hazelnuts, chopped and toasted; one red pepper, cored, seeded and diced; six spring onions, finely sliced; three celery sticks, chopped; 2oz button mushrooms sliced, six tablespoons of French dressing and three tablespoons of chopped parsley.

Method

Cook the rice in boiling salted water for 30 to 40 minutes until tender. Rinse and drain well. Place in the bowl with the remaining ingredients and toss thoroughly. Transfer to a shallow dish to serve — will serve six to eight people.

Lentil and tomato quiche

Ingredients

Cheese pastry made with 6oz of flour; two tablespoons of oil; two chopped onions; two chopped celery sticks; one glove of crushed garlic; 6oz of green lentils; 14oz can of chopped tomatoes; 250ml of water; salt; pepper; three tablespoons of chopped parsley; 3oz of grated cheddar cheese and one tablespoon of sesame seeds.

Method

Roll out the pastry on a lightly floured surface and use to line a 20cm flan dish. Prick the base with a fork and chill for 20 minutes. Bake in a preheated 200C oven, gas mark 6 for 10 to 12 minutes. Heat the oil in a pan, add the onions, celery and garlic and fry until softened. Add the lentils, tomatoes and their juice, water and salt and pepper. Cover and simmer for one hour, stirring occasionally until the lentils are tender. Stir in the parsley and turn into the pastry case. Sprinkle with cheese and sesame seeds and return to the oven for 10 to 15 minutes until the cheese is brown and bubbling.

Cashew flapjacks

Ingredients

4oz margarine; 3fl oz clear honey; one tablespoon of malt extract; 8oz of rolled oats and 2oz of chopped cashew nuts.

Method

Place the margarine, honey and malt extract in a pan and heat gently until melted. Remove from the heat and stir in rolled oats and cashew nuts and mix thoroughly, Turn into a greased shallow tin and smooth the top with a palette knife. Bake in a preheated 180 degrees C oven (gas mark 4 ) for 25 to 30 minutes. Cool in the tin for two minutes then cut. Allow to cool before removing from tin.

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