Upload a missing leaflet

Donnybrook Fair leaflet - page 7 - NO LONGER VALID *

Donnybrook Fair leaflet - page 7 - NO LONGER VALID *

1 ... 7 ... 25
Donnybrook Fair offer  - Sales products - cake, potatoes, salmon, salmon fillet, eggs, water. Page 7.
1 ... 7 ... 25

Scroll through this Donnybrook Fair leaflet valid from - to - to see the latest deals. On 24 pages of the current offer, you will find the best deals from the Supermarkets category. If you want to save on your next shopping trip to Donnybrook Fair, don't forget to look through the entire leaflet from page 1 to page 24. If you want to shop smart and save on your next shopping trip to Donnybrook Fair, don’t miss the latest leafletr full of amazing prices and wonderful discounts. Come back to My Leaflet every day to make sure you don’t miss out on great promotions offered by your favourite retailers.

* Valid at all Donnybrook Fair stores

Products in this catalogue

 
 
STARTER - SALMON FISHCAKES Serves 4 Ingredients This light salmon cake recipe is • 100g fresh, deboned and scaled Fillet of Salmon quick to prepare and will last (smoked or unsmoked) even less time on your plate. •300g floury Potatoes, peeled and chopped into quarters Delicious with Saffron aioli •1 Parsley, handful chopped •1 large Egg available in our stores, a crisp •1 Lemon, zested green salad and a glass of cool •Olive Oil Sancerre. •1 tbsp All-Purpose Flour, plus extra for dusting Method •Boil water in a large saucepan and add roughly 1tbsp salt. Add the chopped potatoes and allow the pan to return to the boil, adding more water to cover the potatoes if necessary. Once boiling, reduce the heat and simmer for roughly 8-10 minutes. In the meantime, rub the salmon all over with some olive oil and season. Grill at a high heat for 8 minutes, turning it over halfway so it is completely cooked through. •Set the salmon aside and remove the potatoes from the heat. Drain the potatoes and return them to the pan, allowing them to dry naturally for a minute or so. Mash them well and set aside to cool. Remove the skin from the salmon fillet and flake the flesh into a bowl. Once the potatoes are cooled, add the fish and one tablespoon of flour to the pan, followed by the egg and chopped parsley. Season, add the lemon zest and mash the mixture all together thoroughly. •Dust a plate or surface and divide the potato mixture into four equal parts. With floured hands, pat them into discs, roughly 2cm thick. Dust them with flour on all sides and once formed, place them in the fridge for 15 minutes so they can chill and firm up. •Place a large frying pan on a medium heat and add 2 tbsp olive oil. Once heated, add the fishcakes and fry for 4 minutes on each side or until golden and crispy. Cook them two at a time if necessary; you want them to be over the hottest part of the pan to cook evenly. Serve them immediately with slices of lemon for squeezing.

Donnybrook Fair offers

Most popular catalogues