Every week we celebrate the glorious Friday feeling by bringing you some kitchen inspiration.
This weekend, we plan to spend a bit of time in the kitchen rustling up some of our favourites.
Friday’s Rice Krispie Buns With A Difference
Tonight is the Late Late Toy Show and instead of gorging on the usual haul of junk food we’re going to transform an old favourite into something magical. This recipe incorporates dark chocolate sweet, raspberries and salty pecans and is the perfect treat for your brood. Supply yourself with a hearty glass of red wine and you’re sorted for the evening.
Ingredients
200 grams of Rice Krispies
125 grams of raspberries
220 grams of dark chocolate
125 grams of salted pecans, chopped.
Method
Place a saucepan of water and bring to a simmer.
Place a heatproof bowl over the saucepan making sure that the bowl does not touch the water.
Melt the chocolate thoroughly and remove from the heat
Add the raspberries, rice krispies and pecans and mix well.
Using an ice-cream scoop divide the mixture into buns this should make about 15.
Place the tray in the fridge for two or more hours and indulge.
Saturday is a day for Nevin Maguire’s Pan Fried Pork Chops With Orange and Rosemary
Out of all our cookbooks, Nevin Maguire’s has certainly been the most practical and well read. This recipe is perfect for a chilly Saturday afternoon and is a funky twist on the traditional pork chop.
Method
Finely grate the rind from the orange into a bowl and then squeeze in the juice.
Whisk in the olive oil, mustard and rosemary. Season and pour into a shallow non-metallic dish. Add the pork chops, turning to coat.
Cover with clingfilm and set aside for at least 15 minutes or up to 24 hours in the fridge to allow the flavours to penetrate the meat.
When you are ready to cook, preheat a griddle pan until smoking hot.
Shake off the excess marinade from the pork and add to the griddle pan.
Cook for 10-12 minutes until cooked through, turning once. Remove from the heat and leave to rest for a couple of minutes.
Arrange the pork chops with the jacket potatoes on warmed plates. Have a bowl of salad to hand around separately.
Sunday is Perfect for A Fish And Chip
It’s nice to switch up the traditional heavy Sunday roast dinner in favour of something lighter and different. We love these beautiful cod goujons with a tart lemon mayo. Serve with some homemade chips for Sunday perfection.
Ingredients
100g fresh breadcrumbs
½ teaspoon cayenne pepper
Four skinless cod fillets cut into 1cm-thick long strips
50g of plain flour
Three tablespoons of mayonnaise
A squeeze lemon juice to taste
Salad leaves to serve
Method
Mix the breadcrumbs with the cayenne pepper. Season the fish then coat a few pieces at a time in the flour, then the beaten egg and finally the breadcrumbs.
Lightly oil a non-stick baking tray. Spread the goujons out on the tray and grill for 2-3 minutes each side, until crisp, golden and cooked through.
Mix the lemon juice into the mayonnaise, season and serve with the goujons and some salad leaves.
