by Michael Hatcher | May 14, 2020 | Ben O’Donoghue Recipes, Recipes, Savoury Recipes, Season 5, Vegetarian Recipes
Hollandaise Ben O'Donoghue Ingredients: 6 egg yolks 45ml white wine vinegar 375g unsalted butter melted Salt and white pepper ½ lemon Method: Combine the egg yolks and vinegar in a glass or stainless steel bowl over a pot with an inch of simmering water in it. The pot...
by Michael Hatcher | May 14, 2020 | Ben O’Donoghue Recipes, Recipes, Savoury Recipes, Season 5, Vegetarian Recipes
Twiced Baked Souffle with Poached Eggs Ben O'Donoghue Ingredients: Souffle base Makes 6 500ml full cream milk 100g or ½ medium brown onion peeled and sliced 1 clove of garlic peeled and slightly squashed 120g Plain flour plus 100gm soft butter to rub moulds 100g...
by Michael Hatcher | May 13, 2020 | Ben O’Donoghue Recipes, Pork Recipes, Recipes, Savoury Recipes, Season 5
Mexican Hot Dogs Ben O'Donoghue Ingredients: 6 thick, coarse-minced pork sausage 6 soft hot dog rolls 1 cup sour cream, to serve
2 cups grated cheddar, to serve 1 tsp Hot chilli sauce Guacamole 2 avocados, halved and stone removed Juice of 2 limes
2 spring onions,...
by Michael Hatcher | May 13, 2020 | Chicken Recipes, Guest Recipes, Recipes, Savoury Recipes, Season 5
Northern Thai Curry Noodles (Khao Soi) Chef Mod Ingredients: For Curry 3 chicken fillets (cut into 6-9 pcs) 400ml TCC Premium Coconut Cream 3 tbsp Valcom Yellow Curry Paste ½ tsp turmeric powder ½ tbsp curry powder 1 tsp black cardamom powder 1 tbsp chicken stock...
by Michael Hatcher | May 12, 2020 | Ben O’Donoghue Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 5
Sardines on Toast Ben O'Donoghue Ingredients: 2 slices Sourdough bread 1 tin Safcol sardines 1-2 tbsp black garlic aioli Olive oil Black Garlic Aioli Makes 500gm 1 cup raw Cashews soaked in cold water 200mls extra virgin olive oil 60mls lemon juice 10mls apple cider...
by Michael Hatcher | May 12, 2020 | Guest Recipes, Recipes, Savoury Recipes, Season 5
Hand Rolled Cavatelli with Slow Cooked Rabbit Joseph Vargetto Ingredients: Serves 4 Hand Rolled Cavatelli 350g semolina 100g tipo 00 flour3 eggs large 50ml water 20ml extra-virgin olive oil Extra flour for rolling Sauce 1 rabbit cut into smallish pieces, ½ cup green...
