Featured on Today with Claire Byrne on Wednesday 14th July 2021
New Potato, Rocket & Mackerel Salad
Serves: 4 Persons
Ingredients
250g New Potatoes, washed & diced with skin on
4 Eggs Soft Boiled
2 Honey & Mustard Smoked Mackerel Fillets
4 Slices Dry Cured Bacon
Handful of Rocket
50ml Rapeseed Oil
2 Fresh Tomatoes
1 Lemon
Salt & Paper
Pinch Fresh Tarragon or parsley
Method:
Cook the potatoes until soft but they hold their shape. Drain and keep warm.
Mix together zest of lemon, half the juice, rapeseed oil, salt & pepper.
Add the chopped tarragon or parsley. Set aside.
Grill the bacon until crispy, cut into strips.
Peel the soft boiled eggs and cut into quarters.
Cut the tomatoes into quarters.
Peel the skin from the mackerel and break into flakes.
Assemble by adding a table spoon of the dressing into the rocket and arrange in a bowl followed by the mackerel, tomatoes, warm potatoes, bacon and eggs.
Drizzle with dressing and serve.
Brian's Tip:
Warm the mackerel under the grill if you wish.
Replace bacon with some leftover cooked ham
Easy Salad Dressing
2 tea spoons Dijon Mustard
3 table spoons White Wine Vinegar
12 table spoons rapeseed Oil
1 table spoon local honey
Zest of half a lemon
Method: Grab a jar with a lid and pop all these ingredients into it and give it a good shake.
Irish Heritage Tomato Salad
Serves 4 persons
Ingredients
500g Irish heritage Tomatoes ( Different Colours & Varieties )
2 table spoons local Honey
Sea Salt & fresh ground black pepper
20 Fresh Basil leaves
Fresh chopped chives
100ml Olive Oil
Drizzle of balsamic Vinegar
Method:
Slice the tomatoes and arrange on a tray, season with salt and pepper. Sprinkle chopped chives on top and leave at room temperature for at least 30 minutes.
In a bowl whisk together the oil, vinegar & honey.
Arrange the tomatoes in a large plate and pour over the dressing and sprinkle with ripped fresh basil leaves
Brian’s Tip: Add some buffalo mozzarella
Charred Broccoli, Goats Cheese and Pecans
Serves 4 persons
Ingredients
1 Head of Broccoli
2 cloves Garlic peeled and sliced
50g dried cranberries
50ml Soy sauce
1 red onion peeled and sliced
Drizzle of rapeseed oil
50g Pecans
100g goats cheese
30g Apple Cider Vinegar
50ml honey
30g brown Sugar
Method:
Cut the broccoli florets and slice the stalks. Heat a skillet pan on medium heat and place broccoli directly on to the pan. Leave on for 5 minutes and turn when a brown char colour is achieved, then turn over and cook for further 2 minutes. Remove and place on a serving dish.
In the same skillet pan add the pecans and toast them. Remove and scatter over the broccoli.
To the skillet add the chopped garlic and sliced onion and cook on low heat for 4 minutes. Then add the honey, soy sauce and simmer for 3 minutes. Remove from the heat and add to a bowl then whisk in the vinegar and oil.
Scatter the cranberries over the broccoli and pour over the dressing. Crumble goats cheese on top of broccoli.
Hot Summer Five Bean Salad
Serves 4
Ingredients
1 Onion diced
2 cloves garlic peeled and crushed
1 red pepper diced
Handful green beans trimmed
1 tin mixed beans
100ml tomato passata
2 table spoons balsamic vinegar
Fresh parsley
Fresh basil
Drizzle of Rapeseed oil
Method:
Heat the oil in a pan, add the onions and sweat for 2 minutes then add the garlic and sweat for further 2 minutes.
Add the peppers, green beans, tin of beans and vinegar.
Cook for 3 minutes then add the tomato passata and reduce the heat. Simmer until the passata is warm then add the fresh chopped herbs.
Brian’s Tip - Serve with toasted sourdough bread