Super Sweet Treats
COCONUT RICE PUDDING WITH STRAWBERRY COMPOTE
INGREDIENTS
Serves 4
350ml Simply Better Organic Irish Jersey Whole Milk
1 carton Simply Better Single Source Irish Jersey Cream
4 cubes Simply Better Thai Palm Sugar
1 tin Simply Better Thai Coconut Milk
100g Simply Better Italian Arborio Rice
1 lemon
1 packet Simply Better Frozen Irish Strawberries
4 Simply Better Handmade Irish Butter Shortbread
With fresh flavours, these delicious desserts are the perfect way to finish up a meal this autumn
METHOD
1. Bring the milk and cream to a simmer, then crumble in two pieces of the palm sugar, stirring to dissolve. Stir in the coconut milk, rice and two long pieces of lemon rind. Bring to the boil, then reduce the heat to the lowest setting and cook for 45 minutes, stirring frequently, until the rice is tender and creamy. Remove the pieces of lemon rind from the pan.
2. Meanwhile, make the compote. Put the strawberries in a pan. Cut the lemon in half and squeeze in the juice Crumble in the remaining two pieces of palm sugar. Bring to a gentle simmer and cook for 8-10 minutes until the strawberries can be gently mashed down with a fork. Pour into a bowl and chill in the fridge until needed..
3. Serve the rice pudding warm or cold in bowls and spoon over the strawberry compote. Crumble a shortbread biscuit on to each one to serve.
BLUEBERRY, LEMON CURD & BRIOCHE PUDDING
INGREDIENTS
Serves 4-6
1 packet Simply Better All Butter Brioche Loaf
30g butter, softened, plus extra for greasing
120g Simply Better Sicilian Lemon Curd (about 8 tbsp)
1 punnet blueberries
1 carton Simply Better Irish Jersey Cream
250ml Simply Better Organic Irish Jersey Whole Milk
3 Simply Better Irish Corn Fed Eggs
Icing sugar, to dust
METHOD
1. Preheat the oven to 180°C (350°F/Gas Mark 4) and grease a baking dish with butter. Using a serrated knife cut the brioche loaf into 8 or 9 slices. Spread with the butter and about 6 tbsp of the lemon curd, then cut each slice into two triangles.
2. Lay the brioche triangles over the base of a baking dish and sprinkle over the blueberries.
3. Whisk the rest of the lemon curd into the cream in a bowl and then whisk in the milk and eggs. Pour it over the brioche and gently push down the top layer into the liquid so it soaks up all the eggy mixture. Leave for about 5 minutes to settle.
4. Put the dish in a small, deep roasting tin and pour enough just-boiled water into the tin to come halfway up the side of the dish. Bake for 30 minutes until puffed up and golden. Remove from the oven and leave to rest for a few minutes, then serve warm dusted with the icing sugar.
METHOD
1. Preheat the oven to 200°C (400°F/Gas Mark 6). Heat a large frying pan over a medium-high heat. Season the beef, then add to the pan, fat side down and sear for 2-3 minutes on each side.
2. Put the seared Picanha in a roasting tin and smear all over with three tablespoons of the chimichurri and roast for 1 hour for medium rare – cook it a little longer if you prefer the meat well done. Remove from the oven and transfer to a platter, then brush with some more chimichurri and cover loosely with foil. Leave to rest for 20 minutes.
3. Meanwhile, heat a griddle pan until smoking hot. Cut the peaches into wedges, removing the stones and put in a bowl with one tablespoon of the olive oil. Cut the Cáis Óir into 8 slices and add to the bowl, tossing to coat. Cook the peaches on the griddle until nicely charred. Add the slices of Cáis Óir and cook for 1-2 minutes
on each side.
4. Put the rest of the olive oil in a small bowl with the honey, vinegar and 2 teaspoons of the red chilli chimichurri. Season and stir to combine. Put the rocket on to a platter and top with the griddled Cáis Óir and peaches, then drizzle over the honey dressing.
5. Carve the Picanha into thin slices and arrange on a platter with a separate bowl of the red chilli chimichurri. Serve to the table with the salad.