Featured

Lifestyle

Yum – healthy Summer recipes that are easy to whip up!

We have three scrumptious dinner ideas that all the family will love

Stuck for ideas on healthy – but tasty – dinner options to make for the family? VIP is here to help!

We got chatting to Musgrave Marketplace and their Head Chef Clement Pavie, who prepared a couple of recipes – which are seriously easy to prepare – for us to share with our lovely readers. Bon Appetit!

 

Musgrave - Beef-1

Irish Beef Rib-Eye Piri-Piri, with Cajun sweet potato wedges

Serves 4

4 x 8/10oz rib eye steaks

For the marinade

4 Table spoon of extra virgin olive oil

4/6 very finely chopped bird-eyes medium chillies

1 finely chopped shallot

1 table spoon of freshly chopped flat parsley

1 tea spoon of freshly chopped fresh thyme

1 crushed clove of garlic

½ teaspoon of dry mustard powder

Juice of 1 lemon

Juice of 1 lime

1 large pinch of rock salt

For the sweet potato wedges

2 large sweet potatoes

2 cloves of garlic

2 table spoon of Black Cajun seasoning

3 tablespoon of extra virgin olive oil

Large pinch of rock salt

Process

Sweet potato wedges:

Wash the sweet potatoes, keeping the skin on

Cut the potatoes in large wedges, Place in a baking tray.

Seasoned with the rock salt, Cajun seasoning, the 2 crushed cloves of garlic

Add in the olive oil, and mix thoroughly to coat all the wedges with the rub

Roast in a pre-heated oven at 180 for 15 to 20 minutes, until golden brown.

To check if it’s cooked, check with a pointy knife, it should go in easily.

Marinade:

In a bowl, mix all the ingredients to make a smooth semi liquid marinade

Place half of the marinade in a zip lock bag, with the steaks, and rub the marinade gently

Leave to marinate 6 to 24 hours in the fridge

(Keep the left over marinade to serve with the steaks)

Grilled the meat on a hot BBQ to your liking

Serve with the sweet potato wedges, a seasonal leaves salad, and the leftover of Piri-Piri marinade

Musgrave - Seabass

Grilled Fillet of sea bass with crushed baby potatoes, black olives and tomato salsa

Serves 4

4 fillet of fresh sea bass, skin on

For the salsa

4 large Vine tomatoes

4 tablespoons of Kalamata olives (stoned)

1 tablespoons of red wine vinegar

2 tablespoons of extra virgin olive oil

1 very fine chopped shallot

1 table spoon of freshly chopped coriander

1 table spoon of freshly chopped basil

1 table spoon pf freshly chopped flat parsley

Crushed potatoes

450gr of baby salad potatoes (charlotte or galante variety, ideal)

2 very fine shredded scallions

2 table spoon of olive oil

Black olives and tomato dressing

Dry the black olives for 30 minutes in a 150˚C oven

Leave to cool down.

Peel, seed and dice the tomatoes

Roughly chop the dried black olives

Place all in a large stainless steel bowl.

Add in the vinegar, olive oil and seasoning

Leave to marinate in chill for 1 hour minimum

Add in the fresh herbs just before serving

Method:

Boiled the potatoes in salted water.

Leave to cool down slightly and peel.

In a small pot, reheat the potatoes with some olive oil while gently crushing them

Add in the scallions and season with salt and black pepper

Cook the Sea bass:

Preheat the oven grill to high heat

Pat dry the fish fillets

Brush a baking tray with olive oil

Season with salt and pepper

Place the Sea bass fillet on the tray with the skin up

Season the skin with salt, pepper and brush with olive oil

Cook the fish under the grill for 5 to 8 minutes

Serve on top of the crush potatoes and spoon the tomato and black olive dressing over.

Musgrave - Pork

Hoisin Pork fillet with a Thai style vegetable salad

Serves 4

2 medium size pork fillets (450/500g each)

For the marinade

4 table spoon of hoisin sauce

2 table spoon of soya sauce

2 teaspoon of sesame seeds

1 tea spoon of freshly grated ginger

1 teaspoon of freshly grated lemon grass

1 crushed clove of garlic

1 very fine shredded red chili (cut in half and seeded)

3 finely chopped scallions

2 tablespoon sesame oil

For the salad

1 table spoon of sesame oil

1 tablespoon of veg oil

1 table spoon of soya sauce

Juice of 1 lime

1 large carrot

1 medium red onion

1 handful of mange tout

3 scallions

1 clove of garlic

1 pinch of salt

1 large red chilli (cut in half and seeded)

2 teaspoon of freshly chopped fresh coriander

250gr of baby mixed leaves

Marinade:

In a bowl, mix all the ingredients to make a smooth semi liquid marinade

Place the pork fillet and the marinade in a zip lock bag, and rub the marinade gently

Leave to marinate 6 to 24 hours in the fridge

Thai veg style salad:

Very fine shred the red onions, chilli, and white of the scallions (keep the green for the salad), carrots and mange tout.

Place in a stainless still bowl

Heat up the Soya sauce, sesame oil and the veg oil.

Leave to simmer for a minute

Pour on top of the shredded veg.

Add the lime juice and the sugar, mix thoroughly.

Cover with cling film and leave to cool down

Leave the dressing and veg to infuse for 1 day in the fridge.

Roast the fillet of pork in a hot 180 oven for 20 minutes until cooked.

Finely chopped the fresh coriander and the green of scallions and add to the dressing.

In a large bowl, toss the seasonal leaves with the veg dressing,

And the fresh chopped coriander.

Comments

Leave a Reply

Your email address will not be published.

google ads
VIP Live - The home of Irish celebrities