Wednesday, 13 December 2017
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food

Spring 2017

Just in time for St Patrick’s Day, top chef Paul Rankin has created a selection of delicious new recipes so you can join in the celebrations…

Paul says: “St Patrick’s Day is the perfect time to enjoy a delicious meal with the family. I love incorporating fresh produce and finding new ways to use traditional Irish breads in my St Patrick’s Day feast. Enjoy!”

Asian Prawn and Smoked Salmon Salad with Warm Potato Slim ‘Noodles’

Serves 4
INGREDIENTS:
2 Rankin Selection Irish Potato Slims
1 tbsp vegetable oil
2 little gem lettuces, trimmed and sliced into 1cm ribbons
handful fresh mint leaves
handful fresh coriander leaves
1 red chilli, halved and finely sliced
1 spring onion, trimmed and very finely sliced
3 radishes, trimmed and thinly sliced
100g smoked salmon, cut into small pieces
175g cooked peeled prawns

DRESSING:

3 tbsp lime juice
1 tbsp sugar
2 tbsp light soy sauce
2 tbsp Thai fish sauce (nam pla)
2 tbsp vegetable oil
1 tsp mixed sesame seeds, plus extra to garnish

METHOD:

First make the dressing. Place the lime juice and sugar in a screw-topped jar and shake until the sugar has dissolved. Add the soy sauce, fish sauce, oil and sesame seeds and shake again until thickened and emulsified. Set aside until needed.

Lightly toast the Rankin Selection Irish Potato Slims in a toaster or under the grill, then carefully cut each one in half horizontally so that you end up with 4 very thin potato slims. Stack the slices on top of each other and finely slice into ‘noodles’.

Heat a large non-stick frying pan over a high heat. Add the vegetable oil and then tip in the potato slim ‘noodles’. Stir-fry for 2-3 minutes until lightly golden and just beginning to crisp up.

Meanwhile, divide the lettuce among serving plates and scatter the mint and coriander leaves on top with the chili, spring onion and radishes. Add the smoked salmon and prawns and drizzle over enough of the dressing to lightly coat. Pile the warm potato slim “noodles” into the middle of each salad and add another light sprinkling of the sesame seeds to garnish.


Sugar Glazed Barmbrack with Goat’s Cheese, Orange and Honey

Serves 6
INGREDIENTS:

2 oranges
6 thin slices Rankin Selection Irish Barmbrack
175g soft goat’s cheese
175g cream cheese
2 tbsp chopped mixed peel
75g butter, softened
icing sugar, to dust
2-3 tbsp honey
fresh mint sprigs, to decorate

METHOD:

Preheat the grill to medium. Pare thin strips from one of the oranges and set aside to use as a garnish. Using a sharp knife, cut off the top and bottom of each orange. Carefully slice the skin away from the flesh and discard. Remove any remaining white pith and then cut each one into quarters before cutting into slices. Set aside until needed.

Arrange the barmbrack on a grill rack and toast under the grill for 1-2 minutes on each side until lightly golden. Meanwhile, beat together the goat’s and cream cheese with the mixed peel.

Spread the butter onto the slices of barmbrack and give each one a good dusting of icing sugar to cover completely before flashing under the grill again to glaze. Cut the sugar glazed barmbrack slices in half on the diagonal and put one half on each serving plate. Using two dessert spoons, make large quenelles of the goat’s cheese mixture and arrange on top. Scatter over the prepared orange slices and drizzle with the honey, then finish each one with another piece of the sugar-glazed barmbrack. Scatter over the reserved orange rind and then decorate with the mint sprigs and add another light dusting of icing sugar to serve.

Soda Bread Vegetable and Cheddar Crumble

Serves 4
INGREDIENTS:
3 medium carrots, peeled and cut into small chunks
1 medium leek, trimmed and sliced
½ head of cauliflower, broken into small florets
½ head of broccoli, broken into small florets
50g baby spinach
600ml milk
1 tbsp corn flour
175g mature Cheddar cheese, grated
3 slices Rankin Selection Brown Soda Bread
25g butter, softened
sea salt and freshly ground black pepper

METHOD

Place the carrots and leek in a large steamer and cook for 3 minutes. Add the cauliflower and broccoli and continue to steam for 6 minutes. Finally add the spinach and give it another minute or two to just wilt down.
Tip the steamed vegetables into a shallow baking dish and spread out evenly.
Whisk a little of the milk into the corn flour until smooth and then whisk in the remainder, and stir in two-thirds of the cheese. Season with salt and pepper and pour over the vegetables.
Spread the slices of brown soda bread with butter and break into large chunks, then scatter over the vegetable mixture in an even layer. Sprinkle the rest of the cheese on top and then bake for 25-30 minutes until the crumble is bubbling and golden. Serve straight to the table.



The dishes all feature Paul’s ‘Rankin Selection’ award-winning traditional Irish bread range, made in collaboration with Portadown-based Irwin’s Bakery. The Rankin Selection range includes Brown Soda Bread (£1.20), Stoneground Wheaten (£1.30), Sliced Buttermilk Sodas (£1.00), Potato Slims (£1.20), Barmbrack (£1.80) and Fruit Loaf (£1.50) and is available in major retailers across Northern Ireland including Tesco, Asda and Sainsbury’s. For further information on Rankin Selection, plus more recipes, visit rankinselection.com

Catch up with Paul at 8pm on Monday nights on UTV’s Paul and Nick’s Big Canadian Food Trip.

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