@clodagh_mckenna | Creator profile on Nutcake

What kind of content does Clodagh McKenna make?

Clodagh McKenna offers a warm and inviting glimpse into her kitchen and farm on Instagram. Her content centers on delicious, nourishing home cooking, with a special focus on healthy recipes and seasonal produce. Viewers can find step-by-step tutorials for everything from comforting stews and casseroles to homemade bread and even oyster preparation, all delivered with a genuine, farm-to-table ethos.

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French Bistro at home for Valentines Day! ♥️ 🇫🇷

FILET MIGNON & COGNAC PEPPER SAUCE in 15 minutes ⭐️

Serves 2

INGREDIENTS:
2 x filet mignons steaks
3 tsp coarsely crushed whole black
1 tbsp oil
50g butter
For the Cognac Pepper Sauce
125ml heavy cream
100ml beef broth
100ml cognac

METHOD:
1. Firstly, remove the steaks from the fridge and put on a plate. I like to do this at least
30 minutes before I cook them so that the meat comes up to room temperature – it
will result in a more tender meat.

2. Coarsely crack the peppercorns (mortar and pestle), then press them onto both sides of
the seasoned steaks so they form a generous crust.

3. Heat a heavy pan over high heat with the oil and butter, then sear the steaks 2–3
minutes per side for rare, a bit longer if you prefer, and rest them under foil on a warm
plate.

4. Pour off excess fat but keep the browned bits, let the pan cool slightly, then add the
Cognac, boil to reduce almost dry. Lower the heat, add the cream, and beef stock, let
it bubble to a lightly thickened, adding an extra teaspoon of Cognac off the heat if you
want more fragrance.

5. Serve the steaks on warm plates with the pepper-Cognac cream spooned over. Serves
with skinny fries.

Here’s how I always deep clean my wooden board using just lemon and sea salt 🍋

Why lemon and sea salt work so well?!

- Natural but effective clean: The acidity in lemon juice helps break down food residues and surface stains on wood, making them easier to scrub away.

- Gentle abrasive action: Coarse salt acts like a mild scrub, getting into the grain of the wood to lift stuck-on grime without scratching or damaging the board.

- Deodorises the board: Lemon and salt together help neutralise strong smells from onions, garlic and raw meat, leaving the board smelling fresh.

- Helps reduce bacteria on the surface: Lemon has antibacterial properties and, paired with salt, can help create conditions that are hostile to many common kitchen bacteria on the board’s surface (as part of regular cleaning).

- Food-safe and low-tox: Unlike harsh chemical cleaners, lemon and salt are completely food-safe, so there’s no worry about residues transferring to your food when the board is dry and wiped clean.

The world is your oyster, so here’s how to shuck it safely at home. 🦪 They are the perfect starter for Valentines ♥️

1. Start with a cold, clean oyster, then wrap it in a folded tea towel with the flat side facing up and the hinge (the pointy end) towards you.

2. Grip it firmly through the towel and slide an oyster knife into the hinge, wiggling the tip until you feel it “lock in.

3. Twist the knife like a key to pop the shells apart rather than prying straight up, keeping the oyster level so you don’t lose the briny juices.

4. Run the knife along the inside of the top shell to cut the muscle, then lift off the lid and check for any stray bits of shell.

5. Slide the knife under the oyster to free it from the bottom shell, keeping it as intact and plump as possible.

6. Serve on crushed ice with lemon 🍋

LENTIL ROAST TOMATO SOUP
From Happy Cooking!

If you’d like to see the full longer video of me making the soup head over to my YouTube channel 🍅

Serves 4

INGREDIENTS:
800g cherry tomatoes
2 shallots, chopped roughly
2 cloves of garlic, sliced
1 tsp dried oregano
2 tbsp olive oil
400g can of lentils, drained and rinsed
500ml hot vegetable stock
Sea salt and freshly ground black pepper

METHOD:
1. Preheat the oven to 200°C fan (425°F), Gas Mark 7.

2. Place the tomatoes, shallots, garlic and dried oregano on a baking tray. Drizzle with 1 tablespoon of the olive oil, season with salt and pepper and toss well, massaging the oil and oregano into the vegetables. Roast in the
oven for 15 minutes.

3. Tip the contents of the tomato tray into a food processor and blend until smooth. (Or blitz in a saucepan with a stick blender, if you prefer.)

5. Place a saucepan over a medium heat, add the remaining 1 tablespoon olive oil and stir in the blended tomatoes, lentils, and hot stock.
Season with salt and pepper, reduce the heat and simmer for 10 minutes. Ladle the soup into warmed bowls.

Who is Clodagh McKenna’s audience?

Clodagh McKenna's audience is likely comprised of home cooks in Great Britain interested in accessible, healthy, and seasonal recipes, with a strong emphasis on farm-to-table principles. Their intent signals suggest a desire for practical cooking tutorials and inspiration for utilizing fresh, seasonal ingredients. With an impressive Instagram engagement rate of 5.54%, significantly exceeding benchmarks for platforms like TikTok (~3.0%), Instagram (~1.5%), and YouTube (~2.0%), Clodagh's community demonstrates exceptionally high quality engagement and a deep connection with her content.

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