Donelli's Recipes

Heartwarming Soups

2012-01-26T03:01:00.000-08:00

Hearty Winter Soups

There is nothing quite like a hot bowl of soup on a cold winter’s day, a bit like today.. We are heading for a bit of a cold spot over the next few days so why not get cracking at brewing up some batches of Heartwarming Soups..

Soup is basically a warm food that is made by combining ingredients such as meat and or veggies w with stock, juice or water. Traditionally, soups are classified into two main groups: clear soups and thick soups. So you’ve got the French Classification of clear soups buillion and consommé.

Thick soups are more filling soups and in some cases there is little to distinguish soups from a stew except a soup will have more liquid, therefore making soups extremely good on the purse strings.

Some ingredients used to thicken & make more robust soups include, potatoes, rice, eggs, lentils, beans, grains, pasta, milk, cream, coconut milk,

Soup or Chowder - Chowder is a generic name for a wide variety of seafood or vegetable stews and thickened soups, often fortified with diced potatoes, milk or cream however some healthier varieties use a mixture or cream and tomatoes.

Were not sure where the name chowder came from however it is possible it came from the French Chaudière, the type of pot in which the first chowders were probably cooked.

Examples: Seafood Chowder, a mixture of diced potatoes, sauted onions, mixed seafood, milk & cream

Smoked Haddock & Leek Chowder – mixture of leeks, butter sautéed, with a little flour, milk, cream and smoked haddock…

Trivia… The Cambell Soup Company invented condensed soup in 1897, in the US.. Tomato, Cream of Mushroom, & Chicken Noodle, Americans consume approx 2.5 billon bowls of these soups alone each year.

The great thing about making soups is that you do not have to follow any recipe you can make it up as you go along with the ingredients & leftovers you have at hand…

Heartwarming Soups - The Very Basics..

Mixture of Veggies + Liquid which can be water, stock, tomato juice+ flavourings = herbs, spices, seasoning.

Pop the mixture of veggies into a pot completely cover with a liquid, bring to the boil, simmer until tender, blend with a hand blender. Soups can be lumpy, very thick in consistency or simply very drinkable.. its your choice, just add some more stock or water if you want it to be thinner in consistency…..

Additional Flavourings – honey, ginger, fresh chilli, chilli powder, cumin, coriander fresh & ground,

Carrots, potato, veggie stock cube, honey, salt & pepper
Leeks, 2 potatoes, veggie stock, salt & pepper
Sweet Potato, carrots, veggie stock, pinch of chilli.
Thai Curry Paste, coconut milk, leftover chicken
Can of tomatoes, 3 cups of water, 1 pinch of chilli powder, 1 cup of pasta, 1 cup of Bolognese meat sauce

Dress them up….

Croutons, toasted pita bread, a scattering of chopped herbs or roasted pine nuts and serve with a basket of mixed breads for an extremely economical dinner, and how easy is it when you can prepare them well in advance and simply heat and serve.

Turnip & Wholegrain Mustard Soup

1 medium sized turnip peeled & cubed

4 medium potatoes cubed

1 white onion chopped

1 tbls of chopped garlic

1 litre of veggie stock

1 tbls of wholegrain mustard

3 tbls of cream

Cracked black pepper & a little salt

Couple of glugs of Olive Oil

Sauté the onions in some olive oil until nice and translucent. Pop in the garlic and cook for about another min before adding the turnip & potatoes, cook for about 5 mins before adding the veggie stock. Continue to cook the veggies until when pierced they are quite soft.

Whizz with hand blender or food processor when cooked. Return the pot to the heat, add the cream & wholegrain mustard stirring until well combined. Season to taste with cracked black pepper…

This soup is delicious with a good loaf of wholesome brown bread.

Thai Chicken, Lemongrass & Coconut Soup

Serves 4

3 chicken breasts or chicken thighs, thinly sliced

2 carrots finely chopped

1 cup of frozen peas

2 teasp of red curry paste

1 can of coconut milk (reduced fat)

1 cup of chicken stock

2 stems of lemongrass, white part finely chopped

4 cloves of garlic

1 teasp of black peppercorns

6 kaffir lime leaves finely chopped

1 small red chilli thinly sliced

1 tbls of fish sauce

2 tbls of lime juice

1 teasp of soft brown sugar or palm sugar

Coriander leaves as garnish

Pop the curry paste, lemongrass, peppercorns & garlic into a food processor/blender and process until they all blend together to form a smooth paste.

Transfer the paste to a non stick saucepan, gently heat on low temperature, gradually adding the coconut milk and stock , bring to the boil.

Add the thinly sliced chicken, carrots and kaffir lime leaves, bring back to the boil and simmer for 10 mins. Add the peas, Stir in the lime juice, fish sauce, sugar and chilli.... Enjoy

You could also add some noodles just remember to use a bigger pot!

Donellis Roast Carrot & Parsnip Soup

With a drizzle of honey

Serves 4

4 carrots peeled and cubed

2 parsnips peeled and cubed

2 potatoes roughly cubed

2 cloves of garlic

1 tablespoon of olive oil

2 tbls of honey

1 litre of veggie stock

Salt n pepper to season

1 tablespoon of chopped fresh herbs

Heat oven to 180 – place carrots, parsnips, potatoes , garlic & honey on a baking tray and drizzle with the olive oil. Cook for about 15 mins until veggies are soft.

Transfer to a pot with warmed veggie stock cook for a further 5 mins and then puree with a hand blender to your desired consistency… season to taste, Transfer to bowls with some freshly chopped herbs. Delicious served with brown bread or try pita bread.

Asiany Sweet Potato, Roast Cashew & Chilli

6 sweet pots peeled and cubed

1 litre veggies stock

1 teasp butter

1 tsp chopped red chillies

1tbls chopped ginger

1 tbs chopped garlic

3 carrots peeled and cubed

1 white onion

2tbs soy sauce

1 can of coconut milk

few sprigs of coriander plus extra garnish

10 cashew nuts

Melt butter in largish pot pop the chillies, ginger, garlic, carrots and onions sauté for 5 mins. Add the sweet pots and veggie stock and bring to the boil for 15 mins or until soft.

Blend the sweet pots mixture until smooth. Add the soy sauce, coconut milk and coriander. Pop the cashew onto a non stick pan to toast gently.

Serve the soup in bowls with a sprinkle of cashews & Coriander.

Delicious with a chilli garlic bread…. Combine 2tbs of butter with 1 clove of finely chopped garlic and a red chilli finely chopped. Slice a French bread stick (not quite the whole way thru) & spread the butter mixture lightly over each round. Wrap in foil and pop in the oven for 10 mins & 180.

Donelli’s Minestrone Soup

This soup is really a meal in itself, its wonderfully filling, warming and satisfying and is so versatile. It will keep in the fridge for about 4 days and freezes perfectly. You can also either have this as a purely vegetarian soup or with chorizo sausage, bacon or Pancetta. Serve with crusty bread for the perfect lunch or how about a fireside supper!!

400g Borlotti beans – 1 can

400g Haricot beans – 1 can

1 large onion chopped finely

3 celery stalks halved then sliced

2 carrots sliced

1 courgette halved then sliced

1 red pepper cubed

1 yellow pepper cubed

2 cloves of garlic crushed and chopped

400g chopped tomatoes whizzed

2 litres veggie stock

1 handful of basil leaves torn

1 teaspoon of smoked paprika

150g orza or other small pasta shapes

2 tablespoons of olive oil

To Serve

2 tablespoons of shaved Parmesan cheese

2 tablespoons of basil pesto

Optional

2 tablespoons of chopped chorizo sausage

2 tablespoons of bacon or Pancetta

Method

Heat 1 tablespoon of olive oil & sweat the onion over medium heat for about 2 mins. Then add the garlic, celery, peppers and continue to sauté for about 2 mins, add your carrots remainder of olive oil & ½ teasp of smoked paprika and sauté until combined.

Combine your pureed chopped tomatoes & stock and add to the veg mixture, cook uncovered for about 10 mins, then add the pasta, courgette & beans & remainder of smoked paprika. Continue to cook for a further 10 mins until pasta is al dente. Season with salt n pepper and scatter with torn basil leaves.. Ladle into bowls and top with shaved Parmesan and or a teasp of basil pesto.

Delicious Eggs

2011-11-10T01:00:00.000-08:00

What a versatile Food.... Fresh Eggs!!!

Nutritious & Economical

Firstly let’s look at what kind of hen eggs are for sale in Ireland...

Battery Eggs

These are eggs which come from hens which are reared in battery cages, there have been many improvements in these cages over the years. However the hens are still in crowded conditions and do not have access to natural light and free movement.

Eggs with the label ‘Barn Eggs’ are eggs which come from hens which are bred in doors in sheds with large tiers of perches plus floor space, nest boxes are provided and there may be natural light, systems vary but can be crowded , however they are an improvement on the battery system.

Eggs with the label ‘Free range’ are eggs which come from hens which do have access to an outside area with vegetation. However this does not mean that these hens are fed on a natural diet...

Eggs with the label ‘Organic Eggs’ come from hens who are fed on a natural diet.. In addition the stringent standards of the Organic Standards are also met.

Eggs & nutrition.

Eggs are a concentrated nutritious source of good quality protein (especially Organic Eggs) They are easy to cook and can provide nutritious, economical meals in minutes for all the family.

2 Eggs provides nearly one third of the daily protein required by an average woman and almost one quarter of a man’s requirement.

Over the years there has been some concern that eggs increase cholesterol, however there have been many studies and one conducted by our own Trinity College has shown that this fear of cholesterol rising with eggs is unfounded and that 7 eggs a week or an egg a day can play an important role in achieving a nutritious diet in a healthy child or adult without having an effect on cholesterol levels.

Cooking Eggs....

Breakfast ideas

Simply scramble – add bacon, smoked salmon, chopped tomatoes, mushrooms, fresh herbs...

Boil – butter fingers of toast and simply dip in!!

Poach – crack egg into a small bowl, bring water to the boil, stir to swirl and slide egg in ....cook for 2 mins

Remove with a slotted spoon and pop on top of a toasted bagel.

Lunch – Dinner

Egg Salad hard boil the eggs – cool in cold water, peel slice in half – add to a salad of mixed leaves, cucumber, tomatoes, red onion & radish

Poach – and top on buttered bagels or brown bread

Add some spinach , mushrooms, bacon or smoked salmon... also try some steamed asparagus sprinkled with a little parmesan cheese.

Make an omelette – 2 eggs, 1 tbls water, salt & pepper... whisk – heat a non stick pan ... pop onto the pan and cook for 2/3 mins, fold over or pop under the grill to finish...

Try these fillings....

Spinach, mushrooms & grated mozzarella

Chorizo, red pepper & goats cheese

Tomatoes, finely chopped red onion, grated cheddar

Bacon, grated mozzarella & tomato

Smoked Salmon, dill & cream cheese

Quick Baked Eggs, mushroom & cheese

2 eggs

2 tbls of cooked mushrooms

2 tbls of grated cheese

Salt & Pepper

Pop a tbls of mushrooms into two ramekin dishes

carefully break an egg into each ramekin

Sprinkle over with salt, pepper & cheese

Place dishes into a shallow roasting dish or cake tin

Pour boiling water to cover half way up ramekin

Bake in a heated oven 170 c for 10 mins... until the white is just set and the yolk still a bit wobbly...

Serve with toasted brown bread.

Huevos Rancheros – Serves 4

Ranch Eggs….These tasty eggs are a traditional Mexican mid morning dish served to Ranch workers who had been working since day break. It’s very old traditional dish and every Ranch Kitchen would have had their own version. This recipe is an easy one for you to try.

4 flour tortillas

1 white onion finely chopped

1 green/red/or yellow pepper

2 red chillies, finely chopped

1 clove of garlic finely chopped

½ teasp of dried or 1 handful fresh oregano

1 can of chopped tomatoes

1 can of kidney beans drained & rinsed well

1 small cup of water

1 tbls of olive oil

8 eggs

1. Heat the oil in a large frying pan over medium heat.

2. Add the onion and pepper and cook for five mins until they are soft.

3. Add the chill & garlic and cook briefly.

4. Pop in the chopped tomatoes with the oregano and water, bring to the boil, turn down the heat, and simmer gently for 8-10 mins until the sauce thickens, then add the kidney beans heat for a further 2 mins.

5. Season with Salt & Pepper

6. Smooth over the top of the mixture and make eight hollows with the back of a spoon.

7. Crack the eggs into each hollow and pop the lid on the pan.

8. Heat the tortillas on the grill or in the oven and quarter when warm.

9. Cook the eggs for 5 mins or until they are set.

Scoop out 2 eggs serves per person with the tortillas served on the side. You can also serve on the side tomato salsa, sour cream, refried beans, avocado, & grated mozzarella cheese for a complete meal!!

Pumpkin Time!

2011-11-04T02:20:00.000-07:00

Pumpkins have become extremely easy to buy and many of us may have some ‘lurking about’ after Halloween, here are some great dishes to help you get cooking with pumpkin… have a look in the shops at the different varieties and don’t forget the beautiful butternut squash, from the same family but really sweet and delicious..

Baked pumpkin with penne & basil butter

Serves 4

1kg pumpkin

100g real butter

600g penne pasta

80g pinenuts

¾ cup shredded basil

4 tablespoons of Parmesan cheese

1. Cut pumpkin into big bite size pieces, place on a baking tray, drizzle with olive oil and cook @ 220 until tender…

2. Meanwhile cook the pasta in lots of boiling ½ teasp of salted water until just al dente. Heat butter over medium heat in a small pan until foaming add garlic, cook for 2 mins then add pinenuts, cook till golden be careful not to burn

3. Remove from heat, add basil.

4. Drain pasta, add the basil butter, pumpkin & 2 tablespoons of parmesan combine and serve immediately… with the extra parmesan in a little bowl on the side...

Asiany Butternut Squash Ginger & Coconut Soup

Serves 6

1 large butternut squash peeled and roughly chopped

3 medium sized potatoes peeled & chopped

2 garlic cloves chopped

2 inch piece fresh ginger grated

1 large onion chopped

1 litres veggie stock or about 5 cups

1 cup of coconut milk

1 tablespoon of peanut oil

pinch of nutmeg

salt & pepper to taste

Season with chopped coriander

1. Heat the peanut oil and pop in the onion & garlic cook until tender.

2. Pop in the squash, potatoes & half the grated ginger.. cook for a few mins.

3. Add ½ the veggie stock allowing the veggies to soak up the liquid then add the remaining stock and simmer until veggies are tender.

4. Blend soup and then gradually stir in coconut milk and pinch of nutmeg..

5. Season to taste and serve with scattered coriander on top..

Served with crusty bread…..

Warm Roast Squash Spinach & Feta Salad

1 medium butternut squash

1 red onion thinly sliced

2 large handfuls of baby spinach

2 tbls of pinenuts

1 orange juiced

1 handful of feta cheese cubed

1 tsp of paprika

2 tbls of olive oil

1. Slice the butternut in half, scoop out the seeds, chop into cubes without the skin on. Heat the oven to 200 pop the squash on a tray and drizzle with olive oil.

2. Pop the pinenuts onto a baking tray and cook for about 5 mins until golden. Remove from tray pop on a plate.

3. Heat a pan with the remainder of olive oil and cook the onion for about 2 mins then add the paprika and pumpkin.

4. Leave to cool

5. Combine the butternut mixture with the spinach, transfer to a bowl

6. Scatter the pinenuts and feta gently thru the spinach.

7. Lastly squeeze over the fresh orange juice

Some quick ideas….

· Salty Pumpkin Seeds, scoop out the seeds, wash, dry pop on a non stick baking tray for about 7 mins @ 180, remove sprinkle with sea salt and use as a snack or sprinkle over soups & salads....

· Roast pumpkin as a side dish – cut pumpkin in half scoop out the seeds, chop into large sized chunks drizzle with olive oil, pop onto a baking tray in a preheated oven for 15 mins or until tender.

· Creamy Pumpkin & Sweet Potato Mash – cut pumpkin in half, scoop out the seeds, quarter and peel. Chop into bite sized cubes. Peel sweet potato cut same sized as pumpkin, steam for 15 mins or until tender. Mash until smooth with 2 tbls of warmed cream & salt & pepper

· Make a delicious risotto w roast Pumpkin, fresh sage, mushroom & parmesan

· Add cubed pumpkin to a veggie curry in lieu of potatoes.

· Small varieties include the Orange Minikin, Golden Nugget & Gem Squash are delicious roasted whole or stuffed with rice, nuts & spinach..

Irish Halloween traditions

2011-10-27T02:53:00.000-07:00

The Celts celebrated Halloween as Samhain –which means the Feast of the Dead’.The celebration also marked the end of summer and the start of the winter months.

Then, in Christian Times, the first of November was and still is celebrated as All Saints Day – a celebration for those saints that do not have a specific day of remembrance.

The night before was known as ‘All Hallows’ Eve which, over time became known as Halloween!!

A Very Quick Barmbrack

1 ½ cups of mixed fruit

12oz self raising flour

1 egg

2 teasp cinnamon

3 tablespoons of brown sugar

3 tablespoons of milk

1 mug of cold tea

Some rings wrapped in parchment paper.

Soak fruit overnight in the mug of cold tea

Whisk egg, milk, cinnamon, and mix in strained fruit. Stir in the brown sugar until well combined ensuring there are no lumps. Sieve in the flour and fold into the mixture Grease a loaf tin and pop the mixture into it.

Transfer to oven and cook at 180 for 40 minutes - (Cover with tinfoil after 20 mins) and cook until when skewer is inserted it comes out clean (which is about 40 mins)

Some fun stuff for kids…

Toffee Apples

6 dessert apples

6 lollypop sticks for holding apples

225g brown sugar

25g butter

110ml water

2 tbsp golden sugar

½ tsp vinegar

Pop the sugar and water into a saucepan together, stir over a moderate heat until sugar is dissolved (its not cloudy) add the vinegar, golden syrup and butter.

Bring to the boil and cook without stirring until it reaches whats called (hard crack stage) 138c or hardens into a ball when dropped into a jug of cold water. This takes about 10 mins of boiling time.

Pierce each apple with its wooden stick , once the toffee is ready dip each apple into the hot toffee, swirl it round to coat it fully.

Leave to set on a lightly oiled tray. If you’re not going to eat immediately wrap in cellophane to keep

Also a great idea for pressies is to wrap in cellophane with ribbons.

Chocolate Dipped Apples

6 Irish eating apples

225 grams chocolate

2 tbls of butter

Sprinkles, or whatever decorations you fancy..

Simply melt the chocolate & butter over a pan of simmering water

Spike the apples with lollipop sticks

Twirl them around in the hot chocolate mixture

Have the sprinkles on a plate ready to dip the choc apples into... simple but very delicious.

Wrap in cellophane with ribbon for a great pressie.....

Colcannon

Comfort food at its best – this recipe differs depending on where you come from in Ireland…

6 medium sized potatoes 1 cup boiling milk

1 medium green cabbage Salt & Pepper

3 tablespoons butter

Cook potatoes in their jackets in cold salted water bring to the boil and after 10 mins strain off most of the water.

Place lid on pan and allow to steam until fully cooked, this method steams the potatoes and prevents them from getting too mushy…

Remove dark leaves from cabbage and cut into quarters, and then slice finely. Barely cover cabbage in water add a little salt and cook until tender. Mash potatoes, cabbage butter, salt & pepper, and boiling milk until combined nicely… just delicious..

Variations…

· Add some finely sliced onions boiled in milk

· Cook 2 parsnips and combine into potato & cabbage mixture

· Ulster Champ, 2 cups of peas & 4 tablespoons of chopped parsley

· Top with a fried or poached egg.

To serve you just place a few good heaped tablespoons onto the centre of the plates, place a knob of butter on top and scatter with chopped parsley..

How about cooking some fab ham to go with the Colcannon

I’ve found the best way to cook a ham is to first steep it for a couple of hours in cold water, then change water and bring to the boil..

If you don’t have time to do this then bring ham to the boil in cold unsalted water.. strain once boiled and refill with cold water bring back to the boil and repeat the process before settling down to a simmer… this method rids the ham of excess salt.

Cooking times vary a little however if you allow 20 mins per pound and then check by inserting a a skewer into the centre if it comes away easily when inserted into centre its perfectly cooked if not allow another 10 mins and try again.

Drain all the water from ham, transfer to a baking dish, leave to cool a little and then trim ham of excess fat..

Meanwhile make a Honey Mustard Glaze

6 tablespoons of brown sugar

4 tablespoons of honey

2 heaped tablespoons of wholegrain mustard

Combine the above ingredients in a bowl, coat the entire ham with the glaze and roast @ 180 for 20 minutes… cool a little before slicing..

Quick but tasty alternatives

· Butcher Thick Smokey bacon rashers

· Butcher Gammon steaks

Fast & Easy Pasta Dishes

2011-10-20T15:39:00.000-07:00

Pasta is such a fantastic versatile food.. Its food for all the family down to the tiny tots…

The most important thing to remember about Pasta is not to over cook it…

You need a largish pot if cooking for 4 people & ¾ full with boiling salted water you then just pop your pasta into the pot and cook uncovered… if its dry pasta it will take between 8 mins to 12 mins..

Fresh pasta can take just about 3 or 4 mins to cook.. taste after about 3 mins.

Know your Parmesan Cheese…

Grana Padano or Parmigiano Reggiano

Parmesan cheese is an iconic hard cheese originally from Italy, widely used and produced all over the world. Within Europe, Parmesan cheese is a protected cheese, meaning that only cheeses made in a certain way in a certain area of Italy can be labeled as Parmesan cheese. In most of Europe, Parmesan cheese is referred to by its Italian name: Parmigiano-Reggiano, a reference to the regions in which the cheese is produced. To bear the Parmigiano label, Parmesan cheese must be made from cow's milk between May and November in Modena, Parma, Reggio Emilia, or parts of Bologna and Mantova. The cheese is traditionally made by mixing whole morning milk with skimmed milk from the previous evening. True Parmesan cheese is molded with a stencil, indicating where and when it was made. The cheese is soaked in a brine bath and then aged for a minimum of two years before being graded for sale. If possible, obtain Parmesan cheese in a whole wedge, rather than pre-grated, as the wedge will hold flavor and texture better, and the cheese will not be as dry when it is used.

Sauces to name a few…….

From a Basic Tomato you can also make tomato & basil, Creamy tomato, Spicy tomato Arriabata etc.

Creamy Sauce, Carbonara, Smoked Salmon, pinenuts, spinach & roast red peppers…

Sometimes the simple things are the most special…

Use any fresh or dried pasta shapes…

Melt Real butter, 1 tbls of sage, basil or flat leaf parsley & grated parmesan cheese.

Roast butternut squash cubes, fresh sage, butter

Tomato sauce, Frozen peas & grilled bacon

Super Quick from the Freezer: Defrosted prawns, Frozen Peas & tomato sauce.

Basic Tomato Sauce

2 tablespoons of olive oil

1 red onion finely chopped

2 cloves of garlic

2 x 400g (140z) can of plum tomatoes

1 teasp of caster sugar

½ cup dry white wine

salt & pepper to season

1. Heat the oil in a pot and add the onion & cook for about 5 mins pop in the garlic and continue to cook for about another 2 minutes.. turn the heat down to ensure you don’t burn them..

2. Whiz the plum tomatoes and add them with the wine to the pot..

3. Bring to the boil and reduce to a simmer for about half and hour with the lid off the pot…

This basic sauce freezes brilliantly and will keep in your fridge for ages if kept in a sterilized jar. Its delicious just by itself with some Penne Pasta and some shavings of Parmesan or as the basis for Bolognese sauce or Lasagne…

Tomato & Basil sauce… just add 3 tablespoons of fresh torn basil just before tossing into hot pasta.. with lots of parmesan.

Spaghetti with Creamy Tomato & Bacon

Serves 4

1 Fist of Spaghetti per person

1 cup of homemade tomato sauce

3 tbls of cream

1 handful of chopped cooked bacon

1. Boil up a pot with lots of water and add the Spaghetti into a pot cook for about 8 mins (for dried pasta) 5 mins for fresh pasta.

2. Pop the tomato sauce into the pot & heat gently, add the cream and simmer for 5 mins..

3. Add the cooked bacon to the tomato sauce.

4. Drain spaghetti toss the sauce through the sauce

5. Serve in bowls topped with fresh parmesen

Penne with spinach, pinenuts & roast red peppers

Serves 4

3 Roast Red Peppers

3 tbls of pinenuts

3 handfuls of baby spinach

6 handfuls of Penne pasta

1 ½ cups of cream

½ cup of parmesan cheese

2 egg yolks

salt & pepper

1. Beat egg yolks together with cream & parmesean.. season with salt and pepper.

2. Wilt the spinach, pop into a small pot with a tbls of boiling water, cover & cook until wilted.

3. Toast the pinenuts on a non stick pan until lightly browned.

4. Slice up the peppers into strips

5. Pop the penne into a sauce pan and cover with boiling water – cook until aldente..

6. Pop the egg mixture into a small pot and heat gently

7. Drain the Penne, pop back into the pot

8. Toss the sauce, spinach, pinenuts & roast peppers through the pasta over a low heat.

Serve immediately in bowls with some extra parmesean…

Use the same method to make carbonara…. Use cooked bacon, sautéed mushrooms in lieu of spinach, pinenuts & roast peppers..

Broccoli, lemon and pine nut penne

4 Stalks Tenderstem broccoli, chopped

· 2 tbsp pine nuts, toasted

· 1 lemon, zest and juice

· salt and freshly ground black pepper

· 3 generous handfuls fresh penne pasta

· 2 tbsp olive oil

· 1 tbsp butter

· grated parmesan, to serve

1. Melt the butter in a saucepan, add the broccoli and pine nuts and fry gently for three minutes. Add the lemon zest and juice, season well with salt and freshly ground black pepper and remove from the heat.

2. Cook the penne according to the packet instructions and drain, leaving a little of the cooking liquid in the pan. Add the broccoli mixture to the cooked penne, drizzle over the olive oil and stir well.

3. To serve, spoon into a serving bowl and scatter with grated parmesan.

Quick, Easy and Cheap minced beef dishes

2011-10-07T00:37:00.000-07:00

Minced beef has to be the most versatile of ingredients, its very easy to cook with, easily absorbs flavours and can cook for a long period or a shorter quick cook without loosing flavour or texture…

Tip: Buy good quality lean minced beef – don’t store for long use fresh and freeze quickly to keep flavours.

Here’s examples of delicious dishes you can make using 500g of humble good quality minced beef…

Chilli Beef in nachos, tacos, wraps, or jacket potatoes, vary it with different topping for example salsa, cheese, guacamole, lime juice, coriander.

Meatloaf – spice it up with chilli or add some fresh herbs and serve with tossed salads.

Cottage pie – top with carrot & parsnip mash or potato & parsnip with horseradish

Lasagne - forget the béchamel and use cottage cheese & fresh basil pesto.

Meatballs, serve with a tomato & basil sauce, arabiatta or do them Moroccan style add some ground cumin, coriander & chilli serve with couscous

Homemade Burgers…

Everyone loves a good homemade burger… here’s a few variations that will satisfy everyone..

Basic ingredients..

500g minced good quality beef, 1 egg, 1 handful of fine breadcrumbs, salt & ground pepper.

(you don’t have to use breadcrumbs, however do pop them into the fridge for at least 30 mins to set before cooking)

This is a simple plain recipe however, you could top with melted cheese & bacon or why not top with a little with mixed pepper sauce..

These variations will keep everyone interested..

Mexican – 1 teasp chilli powder, 1 handful of coriander, juice of 1 lime

Italian inspired – add some sunblushed tomatoes,

basil pesto into the mixture

Aisany – grate ginger, garlic & sweet chilli sauce into the mixture

Spanish – chopped chorizo sausage & carmelized red onions

Jacket Potatoes

Scrub the potatoes and leave their skins on. Place on a baking tray in a preheated oven Cook for 50 to 60 mins or until cooked through. When cooked cut a cross in the top of each potato and squeeze to open the cross. Serve with any of the following.

Chilli beef w kidney beans & sour cream

Bolognese w grated parmesa

Delicious Chilli Beef..

This chilli con carne is ready to go in the pan in a few mins.. then it will bubble away happily until dinner time

Ingredients

500g/1lb 2oz good-quality beef mince

1 glass of red wine

2 onions, diced

2 garlic cloves, crushed

2 carrots, diced

2 celery sticks, diced

2 red peppers, diced

1 heaped tsp chilli powder

1 heaped tsp ground cumin

1 heaped tsp ground cinnamon

salt and freshly ground black pepper

1 x 400g/14oz can red kidney beans, drained

2 x 400g/14oz cans chopped tomatoes

To serve

sour cream

chopped fresh coriander leaves

lime wedges

nachos

Preparation method

Heat two tablespoons of the oil in a large frying pan over

a medium heat. Add the mince and fry until golden-brown all over.

Meanwhile, heat the remaining oil in a saucepan over a medium to high heat. Add the onions, garlic, carrots, celery and peppers and fry until softened.

Add the chilli powder, cumin and cinnamon and season, to taste, with salt and freshly ground black pepper. Fry for a further 4-5 minutes, stirring well.

Remove the mince from the pan using a slotted spoon and add to the vegetable mixture.

Add the drained kidney beans and the chopped tinned tomatoes and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then half-cover the pan with a lid and simmer for about an hour, stirring every now and again to stop it from catching on the bottom of the pan.

To serve, ladle the chilli into four serving bowls. Drizzle over the soured cream. Sprinkle with the chopped coriander. Garnish with the lime wedges and serve with nachos or steamed alongside

Penne Pasta with Meatballs & Tomato Sauce

500g beef minced

2 tbsp tomato puree

1 red onion chopped finely

2 cloves of garlic finely chopped

Sprinkle of chilli flakes (if you like spicy food)

1 cup of breadcrumbs

1 carrot grated

2 eggs beaten

Olive oil

2 tbsp of warm water

500g Penne Pasta

Tomato Sauce

2 cans of tomatoes

2 cloves of garlic

1 red onion finely chopped

1 tablespoon of sugar

1 glass of white wine

Sprinkle of chilli flakes (only if you like spicy food)

1 handful of chopped basil

Cook off the onion and garlic for a few mins, then add the wine and cook for 3 min, pop in the tomatoes,& chopped basil. Bring to the boil and simmer for 20 mins.

Meatballs

Place the mince, tomato puree, egg, onion mixture breadcrumbs, carrot and warm water into a large bowl and mix well with your hands.

Using your hands shape the meat into bit sized meatballs, roll in flour and place on a tray while you finish rolling all the shapes.

Cook the meatballs on a hot pan in small batches until browned. Keep warm in the oven while cooking the remaining meatballs..

Cook the pasta according to the instructions on pack.

Pop the meatballs into the hot tomato sauce mixture for 15 mins until cooked through.. serve scattered with fresh basil & grated parmesan cheese.

Oven baked Lasagne

Using cottage cheese instead of béchamel

Ingredients

500g lean beef mince

1 onion, finely chopped

1 red pepper, seeds removed, finely chopped

2 generous handfuls of chopped mushrooms

1 tbls of tomato purée

1 large glass of red wine

10 fresh basil leaves shredded

2 x 400g tins chopped tomatoes

salt and freshly ground pepper

Approx 15 dried pasta sheets

300g cottage cheese

150g/5oz grated mozzarella cheese

Olive oil to cook..

Preparation method

Preheat the oven to 180C/350F/Gas 4 and grease a medium sized oven proof baking dish.

Heat a dash of oil in a large heavy-based frying pan over a high heat. Fry the mince until browned all over. Remove the mince from the pan.

Add another dash of oil to the pan over a medium heat. Gently fry the onion, peppers and mushrooms until soft.

Add the mince back into the pan together with the tomato purée and wine. Cook for a further five minutes.

Add the tomatoes and herbs, and bring to the mixture to the boil. Simmer for at least 30 minutes and season to taste with salt and freshly ground black pepper.

Line the base of the baking dish with pasta and cover with about one-third of the mince mixture. Pop teaspoonfuls of cottage cheese evenly across the mince, using up about 1/3 of the cheese.

Repeat this in layers once or twice depending on the size of your dish…finally cover the lasagne with the grated mozzarella. Bake in theover for 45 minutes, or until golden-brown and bubbling on top. Serve with a fresh baby leaf salad.. enjoy..

Best Shepherds Pie

Ingredients

1 large onion chopped

2 medium carrots, chopped

500g beef mince

400g can tomatoes

290ml beef stock

1 bay leaf

fresh thyme leaves from 1 sprig

2 tbsp tomato purée

salt and freshly ground black pepper

For the topping

8 potatoes, peeled and chopped

2 carrots, 2 parsnips, peeled and chopped

1 cup of milk

1 tablespoon of butter

Olive Oil for cooking

Preparation method

Preheat the oven to 190C/375F/Gas 5.

Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes until soft.

Add the minced beef and cook for 3 minutes to brown.

Add the tomatoes, purée, beef stock, bay leaf and thyme.

Marinades & Sauces

2011-08-09T04:40:00.000-07:00

· Honey Lemon Mustard Marinade 2 tbls of honey & 1 tbls of wholegrain mustard, Juice of 1 lemon – combine all of the ingredients delicious with chicken, saussies or grilled veggie skewer

· Sweet Chilli, Coriander, Lime, Marinade or Sauce…. 4 tbls sweet chilli sauce, 1 handful of coriander chopped, 2 limes juiced – combine all the ingredients great with Salmon, Prawns, or Chicken

· Marinade straight from your fridge/cupboard..

Curry pastes mixed with natural yoghurt

-rub straight onto meat joints & chill for a couple of hours or overnight.

Curry paste combined with teriyaki or sauce sauce

-rub straight onto meat joints & chill for a couple of hours or overnight.

Honey, soy sauce & lemon juice

Red currant jellies, Mint Jellies mix with a little hot water to dissolve and then combine with extra garlic & fresh herbs..

Soy, sweet chilli sauce, garlic & fresh herbs

Yoghurt Sauces & Chutneys

– we use An Organic Natural Yoghurt as it produces a more flavoursome creamy sauce or chutney however you can also use Greek Yoghurt..

· Saffron yoghurt – small pinch of saffron strands, 3tbs of hot water, 4 tbsp Organic Natural Yoghurt, 1 garlic clove crushed 2 tbsp of lemon juice 1 tbsp olive oil – infuse the saffron in hot water for 5 mins, place all of the other ingredients into a bowl and pour the infusion into bowl, whisk well to get a smooth golden sauce. Chill.

· Lime yoghurt - 4 tbsp of Organic Natural Yoghurt, 2 tbsp of finely chopped coriander, grated zest of 1 lime, 1 tbsp of extra virgin olive oil – pop all the ingredients into a bowl whisk well, taste you want a vibrant, tart, citrusy flavour so add more lime juice & coriander if required – chill

· Middle Eastern Chutney – 4 tbsp Organic Natural Yoghurt, 1 tbsp finely chopped coriander, 1 tbsp of chopped mint, 1 teasp of cumin, 1 clove of finely chopped garlic. Combine all of the ingredients and chill..

· Tomato & Coriander Salsa – 6 chopped Roma tomatoes, 1 tbsp of ex virgin olive oil, 1 handful of chopped coriander - combine all of the ingredients together & Chill

· Sweet Basil, Roast Pepper & Garlic Salsa

3 Roast peppers finely chopped, 1 Garlic clove finely chopped, 1 handful of fresh basil, 1 tbsp of ex virgin olive oil – combine all of the ingredients together & chill

Chicken Kofta wraps with yoghurt chutney

2 cloves of garlic bashed

4 Chicken breasts

3 tbs mild curry paste

Meanwhile make your chutney......

Yummy… Yoghurt chutney

8 tablespoons of organic natural yoghurt

1 small red chilli chopped finely

2 tablespoons fresh mint chopped

1 tablespoon of coriander chopped

Combine all of these ingredients to form yummy chutney…

Now all you need is a bowl of mixed salad leaves & your bbq..

Place the skewers on the bbq and cook for about 10 mins turning occasionally until evenly browned …when cooked heat your wraps for about 10 secs each side on the bbq.

To serve push the kofta off the skewer into the wrap with some leaves and a tablespoon of the chutney and fold to make and edible parcel…..

Middle Eastern Veggie Skewers

1 red pepper

1 yellow pepper

10 mushrooms

1 aubergine

1 courgette

3 tbls of olive oil

1 tbls of cumin

½ tbls of chilli flakes

1. Chop the peppers into bite sized pieces

2. Slice the Courgette & Aubergine into bite sized thick pieces

3. Cut the mushrooms in half

4. Skewer the veggies creating colour and variety

5. Combine the olive oil with the cumin & chilli

6. Brush the veggies skewers with the olive oil mix & pop onto the bbq for about 12 mins.

Cooking with kids

2011-08-04T08:54:00.000-07:00

The kids are home for the holidays ... so if you find yourself running out of outdoor options or the weather is not so good why not get the kids involved in making some delicious treats …. Let’s Get Cooking!

Simple tasty food that they will love to eat.....

Saussie Kebabs with Fresh Pineapple

Oven Baked Chicken Wings

Make a pizza dough or buy some ready made pizza bases

Pop toppings into little bowls and get the kids making their own variations

Iced Lollipops with blueberries

Granny Donelli’s Holiday Bun mixture

Saussie Kebabs with fresh pineapple
These kebabs are so quick and easy to assemble, and make a tasty meal for kids. Serve with a salad and chargrilled chunks of corn on the cob.

Makes: 10 kebabs

Ingredients

30 cocktail saussies

1 medium sized pineapple

3 tbls of honey

1 tbls of olive oil

Method

Blend the honey & olive oil in a shallow dish and add the sausages, turning to coat well. Cover with clingfilm and place in the fridge to marinate (leave for at least 15 minutes or up to 1 hour).

Preheat the barbecue or grill to its highest setting. If using wooden skewers, soak 10 in cold water for 30 minutes, to prevent them from burning.

Thread 3 sausages onto each skewer, alternating with the pineapple pieces. Cook for 15-20 minutes, turning regularly and basting with any remaining marinade.

Serve the kebabs with a mixed salad and chargrilled corn on the cob chunks.

Cook's tips

Add some chunks of yellow and red pepper to the sausages, to make larger kebabs for adults. Use the same marinade recipe, but substitute the sausages with some chicken breast pieces.

Fruity Ice Pops With Fresh Blueberries

Kids love ice pops and even better love to make them… You could also have a little competition with them guessing how long they will take to freeze…. These are so easy to make how about and are made with fresh blueberries that are full of vitamin C.

Makes: 12 50ml ice pops

Ingredients

200g blueberries
100g caster sugar

75ml of water
Grated zest and juice of 1 lemon

Method

Place the blueberries, sugar, lemon zest and juice in a pan with 75ml water.

Heat gently, stirring until the sugar dissolves, then bring to the boil.

Simmer gently for 5 minutes then allow to cool.

Purée the mixture with a hand-held electric blender until smooth (or tip into a blender to liquidise).

Stir in an extra 300ml cold water from fridge. Tip the mixture into a jug then pour into ice pop moulds and freeze for at least 4 hours, until solid.

You could also use any other berries or mixture of berries using the same method and measurements... How much fun is that!!

Granny Donellis Holiday Bun Mixture

8 oz butter 8 dessertspoons of caster sugar

3 eggs 1 cup of milk

12 dessert spoons of sifted self raising flour

1. Melt the butter over heat in a saucepan

2. Take off the heat – add the sugar and stir until well combined 3 mins

3. Beat the eggs with the milk

4. Pop in gradually to the mixture stirring for another 3 minutes

5. Mix in the flour stirring to a smoothish batter

6. Pop into cake cases into a preheated oven @ 200 for 15 to 20 mins.

Summer Picnics

2011-06-24T04:17:00.000-07:00

It looks like we are going to have the good weather over the next few days , so why not plan a picnic its a great way to catch up friends, get the kids out in the air or even have little romantic get together... and remember the simplest of food always tastes better.

What’s handy to bring along?

Why not keep some of these in the boot of your car… then you are ready for a picnic at any time...

· A picnic rug – look out for the ones that are backed with waterproofing very handy as ground can be damp..

· Most of us have a couple of folding chairs and if you happen to have a picnic table or even an old-fashioned card table ..

· Good quality plastic cups, glasses & plates are a worthwhile investment… if not pick up some paper ones…

· A cooler bag to keep your food safe and chilled!

· A pack of wipes – definitely handy for cleaning hands etc.

· A couple of bottles of water are always useful

· A disposable barbeque.. if you want to cook some saussies, etc.

Mediterranean Filled Ciabatta

1 large ciabatta

6 thin slices of prosciutto (or shaved ham)

6 thin slices of garlic salami

1 handful of baby spinach or (baby mixed leaves )

2 Tbls of Pesto

1 ball of buffalo mozzarella

6 olives chopped

2 tomatoes finely sliced

2 grilled red peppers sliced

6 good sized basil leaves

Extra Virgin Olive Oil

1. Cut open the ciabatta lengthways and drizzle a little olive oil all along the base & pesto across the top.

2. Place the spinach on the base with the garlic salami next then the peppers, olives, mozzarella, basil, tomatoes & finally prosciutto. – season with salt & pepper

3. Tie the loaf with string both lengthways and across the middle.

4. Cover with cling film, pop into the fridge for 4 hours or overnight placing something on top to weigh it down for example a baking tray with something weighty on top.

5. Remove from the fridge and simply take on your picnic. Slice just before serving… enjoy.

Grilled Veggie & Mozzarella Ciabatta

These compressed Ciabattas are fantastic to take on a picnic as they are deliciously tasty and just a little bit different than your normal lunch sandwich...

1 large ciabatta

1 handful of baby spinach or (baby mixed leaves )

2 Tbls of tapenade or pesto

2 balls of fresh buffalo mozzarella

2 tomatoes finely sliced

2 grilled red peppers sliced

1 grilled courgette sliced

½ grilled aubergine sliced

6 good sized basil leaves

Olive Oil

Salt & Pepper

1. Cut open the ciabatta lengthways and drizzle a little olive oil all along the base & pesto across the top.

2.Place the spinach on the base with aubergine on top followed by the courgette, peppers, olives, mozzarella, basil & tomatoes, season with salt & pepper.

6. Tie the loaf with string both lengthways and across the middle.

7. Cover with cling film, pop into the fridge for 4 hours or overnight placing something on top to weigh it down for example a baking tray with something weighty on top.

8. Remove from the fridge and simply take on your picnic. Slice just before serving… enjoy.

Perfect Picnic Food..

1. Roast a whole chicken – when cool cut into pieces – pop into a plastic storage box in the fridge ready to take on your picnic... Kids love this... pop in some sauces eg. Satay, Honey Mustard dressing etc. for the adults.

2. Make a simple Quiche – buy some ready made pastry – line a tart case, whip up 6 eggs, with 4 tbls of cream, pop 2 handfuls of cooked mushrooms, baby tomatoes, & grated mozzarella cheese. Pop into a preheated oven @ 180 for about 20 mins or until set in the centre

3. Roast salmon fillets, with a lime dill mayo

Take 4 salmon fillets –drizzle with olive oil and lemon and cook @ 170 for 12 mins or until cooked.

When cool pop into a plastic storage box and keep in the fridge.

Dill Mayo... 2 tablespoons of dill to 4 tablespoons of mayo and the juice of one lemon. Mix well and pack in a little carton again keep in the fridge until you are ready to head off..

Chicken Satay with cucumber & pineapple

Take 4 chicken breasts and cube them, thread onto skewers about 3 to each skewer.

Buy a jar of prepared Satay sauce and smother half the jar over the raw chicken.

Cook @ 170 for 15 mins on a baking tray turning once. Remove from oven and transfer to a container with a lid(easy for transporting) Cool and pop in the fridge until you are ready to head off…

Cut cucumber and pineapple into chunks. Pack cucumber & pineapple into a little container the same goes for the remainder of the Satay sauce ready for use @ the picnic..

Simple Tasty Sandwich Fillers

· 3 Hardboiled eggs mixed with 1 tbls mayo & finely chopped spring onion

· Drained Tuna, Sweetcorn, chopped coriander & sweet chilli sauce

· Sliced Ham, Mature Cheddar & Tomato relish

· Cos lettuce, grated parmesan , chopped bacon, hardboiled egg & Caesar dressing

· Buffalo mozzarella cheese, fresh basil & Irish tomatoes

· Coronation Chicken, 1 tbls mayo, ½ teasp curry powder, mixed with chopped chicken breast and diced cucumber

Super Summer Salads

2011-06-02T05:19:00.000-07:00

Super Summer Salads

Take Potatoes…….

Baby potatoes, sliced in half popped on a baking tray Cook @ 190 for 20mins

Baby potatoes w Garlic, Rosemary, Seasalt, Sprinkle of olive oil
Baby potatoes & Sweet Potatoes, carmelized red onion, dash balsamic vinegar, seasalt,

Baby potatoes on a baking tray with garlic, sprinkled with olive oil cooked then tossed when still hot with roast red peppers, black olives, fresh Basil pesto dressing, Serve while still warm

Warm New Potato Salad, steam the new potatoes and dress in honey mustard dressing when warm, can be eaten warm or cold. The dressing soaks into the potatoes which gives a great flavour.

Take Pasta.....

Penne, Orzo pasta, cook according to instructions and combine with
Roast Red pepper, pinenuts & fresh basil
Chopped black olives, carmelized red onion, shaved parmesan cheese
Sunblushed tomatoes, goats cheese & red pepper pesto w fresh basil

Take Beetroot.....

Cook your own beetroot or use the vac packed beetroot readily available for a superior taste, if you only have beetroot in a jar, rinse thoroughly before using in these salads

Cut beetroot into large cubes

Combine beetroot with soft goats cheese & sprinkle with pistachio nuts.
Combine beetroot with crème fraiche and top with toasted almonds
Beetroot, Radish & Roast Almond Salad

Take Beans....

If using fresh beans you need to soak and cook them before using in salads. For Canned beans drain and rinse them before using in salads and shake off excess water.

Chickpeas, roast red pepper, spring onions & coriander with a little chilli oil dressing
Kidney Beans, Chickpeas & Cannellini Beans, with finely chopped celery, cucumber and fresh red pepper tossed with a little olive oil with torn fresh basil

Take Salad Leaves...

We have access to such a variety of salad leaves it takes minutes to make interesting green salads...

With Baby leaves, Rocket, Baby Spinach, Fresh Basil, Flat Leaf Parsley etc....

Baby spinach, finely chopped courgette & radish, with sugarsnaps & a drizzle
of lemon zezted crème fraiche

Rocket, with shaved parmesan cheese, a sprinkle of pinenuts & a drizzle of balsamic vinegar

Parisian Summer Salad, Rocket, French beans, shaved red onion, olives, & rustic croutons

Cut day old French bread into chunks drizzle with olive oil bake @ 180 for 10 ish mins – cool on a wire tray – use within 24 hours – keep stored when cool in a sealed container to keep the freshness.

Classic Caesar Salad, Cos Lettuce, Shaved Parmesan Cheese, Cooked fresh bacon, Caesar Dressing

Fruity & Nutty, Mixed baby leaves, pumpkin seeds, chopped apricots, pine nuts, sesame seeds, drizzle of olive oli & balsamic

All you need to know about ...Lettuces and salad leaves

There are so many different varieties of lettuce and salad leaves available. When choosing lettuce to buy look for blemish free leaves or if you are buying leaves in bags check they have not been bruised in transit or look wilted in the bag & check they are well in date as they tend to not be so good on their last day.
Its also easy to grow you r own leaves, buy a variety of packets of seeds, simply sprinkle the seeds into pots with compost and pop out.....

Baby leaf spinach
Is a fantastic, as it has great keeping properties, it is tender yet thick with a pleasant yet fragile taste. It also doesn’t wilt like many other leaves so it holds its shape longer in salads.

Suggestions: It combines well with olive oil dressings. We serve it tossed in olive oil & balsamic and topped with warm goats cheese & toasted pinenuts. Its fantastic tossed thorough penne pasta with some grilled red pepper.

Cos Lettuce
Cos lettuce is easily recognisable by its elongated leaves, it has a firm, crispy texture and a subtle nutty flavour. It keeps well in the salad drawer of the fridge
Suggestions: It is the classic lettuce for Caesar Salad, but can also be used mixed with other leaves and sprinkled with some seeds.

Frisée
Frisee are curly feathery leaves that range in colour from yellow & white to Yellow & green. They can be quite bitter so I wouldn’t suggest that you make a salad entirely of Frisee, however if you mix them with other leaves & they provide texture to a salad.

Iceberg lettuce
If your kids dont like salad try them on Iceberg this summer. Its a fantastic versatile lettuce which is also great value as it will keep fresh for up to 5 days. Kids like the crunchy texture .
Suggestions: Try it next time you are making the kids sandwiches with
chicken & cucumber ...

Lamb's lettuce
Are small spoon-shaped leaves, they have a subtle nutty flavour, and are lovely mixed with other leaves
Suggestions: Use in mixed salads, try a honey mustard dressing

Butterhead lettuce
Our traditional lettuce is still growing strong and there are so many varieties.
Suggestions: use as a salad garnish or with mixed leaves

Little gem
Is a small compact lettuce with crispy, round leaves.
Suggestions add crunch to a Waldorf salad with celery, apple, walnuts and mayonnaise. Or simply use as a side salad with tomatoes & cucumber with a creamy dressing

Mizuna
Is similar in appearance to rocket, this Oriental leaf has a hot, mustardy flavour.
Suggestions: use in mixed salads and stir-fries.

Radicchio
Is easily identifiable by it distinctive pinky, red leaves. Radicchio adds a splash of colour to any bowl of salad. It has a slightly chewy texture similar to cabbage leaves.
Suggestions: use to mix into salads and as a garnish for a variety of savoury dishes.

Rocket
A strong, peppery leaf with jagged-edged indented leaves which has a delicious peppery taste. It can have quite a strong flavour so a little goes a long way.
Suggestions It works really well with Mediterranean ingredients such as Parmesan cheese and pine nuts. Also delicious in salads or hot pasta, serve with goat's cheese or use simply by its own delicious self!!

All you need for best dressed Salads ….

Balsamic Garlic Dressing

2 tbls of good Balsamic Dressing
1 tbls of lemon juice
1 clove of garlic crushed
¾ cup of ex virgin olive oil

Combine all of the ingredients together in a screw top jar and shake vigorously

Dijony Salad Dressing

3 tbls of extra virgin olive oil
2 tsp Dijon mustard
2 large tbls of lemon juice
2 cloves of garlic crushed
Seasalt & Pepper

Combine all of the ingredients together in a screw top jar and shake vigorously

Yummy Honey Mustard Dressing

350ml ex virgin olive oil
130ml of white wine vinegar
1 clove of garlic finely chopped
1 tbls wholegrain mustard
1 heaped teasp of honey

Pop the white wine vinegar, mustard, honey, garlic into a small blender/or whisk, gradually add the oil in a thin stream continually whisking.

Vinaigrette dressing

1 tbs of balsamic vinegar
1 tbls of sunflower oil
2 tbls of extra virgin olive oil
2 tbls of chopped fresh tarragon or flat leaf parsley

Combine all of the ingredients together in a screw top jar and shake vigorously

Asiany Salad Dressing

3 tbls of sweet chilli sauce
1 lime juiced and zested
1 tbls of rice wine vinegar
2 tbls of chopped coriander

Combine all of the ingredients together in a screw top jar and shake vigorously.

Beetroot, Radish & Roast Almond Salad

4 Beets - sliced
6 Radishes – sliced
3 tbls of flaked almonds
2 tbls of crème fraiche
1 tbls of natural yoghurt

• Pop flaked almonds onto a baking tray and transfer to a preheated 170 oven for about 5 mins or until just beginning to turn in colour
• Place the beets & radishes into a bowl
• Combine the crème fraiche & yoghurt until smooth
• Reserve a tbls of almonds & then scatter the remainder over the top of the beets & radishes and combine gently with the dressing.
• Transfer to a shallow bowl & decorate the top with the remaining almonds.

Red Cabbage, Sugarsnaps w Citrus Dressing

½ 1 of red cabbage
4 generous handfuls of sugar snap peas
1 large juicy orange
1 piece of ginger thumb size

• Remove the outer leaves from the red cabbage and using a potato peeler (or a steady hand and sharp knife) finely shred the cabbage..
• Slice the sugarsnaps down the centre removing any tough ends.
• Juice the orange
• Grate the ginger
• Combine the sugarsnaps, red cabbage and ginger in a mixing bowl
• Pour the orange over the salad and mix thoroughly
• Transfer to a serving bowl with a garnish of any green herb!!

Carmelized red onion & Sweet Potato Salad

3 Sweet potatoes
8 baby potatoes
6 cloves of garlic
1 red onion
3 tbls of balsamic vinegar
1 tbls of sticky brown sugar
Sea Salt

• Slice the baby potatoes in half & then chop the sweet potatoes into approx the same size pieces.
• Slice the red onion thinly removing tough ends etc.
• Pop into a bowl and 2 tbls of balsamic & the brown sugar over the onion, mix to combine then transfer onto baking tray to a preheated oven 170 for about 5/6 mins… check to see if beginning to caramelise if not leave another few mins. Remove when cooked and set aside
• Transfer to potatoes to a baking tray and add the garlic cloves unpeeled.
• Pour the olive oil over the potatoes & garlic ensuring they all have a coating .
• Pop into the oven for about 20 mins or until cooked
• Transfer to a mixing bowl and add the caramelised onions, balsamic & seasalt… using your hands toss gently until well combined…

Warming Summer Food

2011-05-26T15:17:00.001-07:00

Warming Summer Food...

Yes I know this sound strange, “Warming Summer Food” however that is exactly what we need during this little dip in our summer weather. Food to keep toasty with the spicy & aromatic flavours of warm countries!

We don’t need to go back to wintry food but we still need warmth and what better kind of food than the food of the Middle East, this week we are going to look at some delicious dishes from Morocco.

These dishes are so easy to make they will enliven your taste buds and many of them can easily be used in our upcoming warm summer weather too!!

Spices & Herbs used in Moroccan & Middle Eastern Cooking

Coriander, Flat leaf parsley and Mint are the traditional herbs used and combined with spices, coriander, cayenne pepper, turmeric, saffron, star anise, cinnamon, caraway seeds, cumin, lots of garlic, fresh & dried chillies,

Honey, Chickpeas, lemon juice, preserved lemons & tomatoes, lentils, prunes, apricots...

Couscous is also very important and eaten with the midday meal most days....

Grilled Mushrooms w Couscous

Serves 4 – Brilliant easy starter or lite lunch

8 Large Field Mushrooms
½ cup Couscous
½ red pepper finely chopped
1 tbls ex virgin olive oil
1 tsp ground cumin
¼ cayenne pepper
2 tbls coriander
2 tbls fresh mint
3 tbls lemon juice
½ cup veggie stock

Remove the stalks of the mushrooms, pop them under the grill top side up for about 3 mins.
Place the Couscous, olive oil, cumin, cayenne pepper, & lemon juice into a bowl.
Pour the veggie stock over the Couscous, cover with a clean cloth for 5 mins then fluff with a fork.
Pop the red pepper, coriander, mint into the couscous mixture and fluff again with a fork.
Fill each mushroom with the couscous mixture and pop under the grill until nice & golden.

These are very simple but tasty morsels, which take very little time to prepare ….

Serve them with some mixed leaves drizzled with chilli oil for a spicy kick!!

Chermoula

Coriander, Flat leaf parsley and mint are the traditional herbs used in Moroccan cooking and combined with spices, coriander, garlic and chillies they can be used to form the basis of chermoula.

Chermoula, can be a marinade or a sauce and probably was used in ancient times as a method of preserving the food for longer as no refrigeration was available. There are many different varieties of chermoula and in Morocco each cook has their own way of preparing it and adding their own flavours. .

Here’s Our Donellis Recipe

3 Garlic Cloves
2 teaspoons ground cumin
2 teaspoons paprika
Pinch of dried chilli flakes
Medium handful of coriander chopped
Small handful of mint chopped
Enough olive oil

Juice of 1 lemon

Place all the ingredients in a food processor and slowly pour in the olive oil and juice of lemon to make a smooth or coarse paste, whichever your preference.

Prawn Kebabs with Chermoula & mixed leaf salad

5 Tiger Prawns per person
Lemon Wedges (garnish)
Chermoula - recipe above
1 generous handful of mixed leaves per person
Drizzle of olive oil per person.
Fresh lemon juice

Marinade the Prawns in the chermoula mixture for about half and hour.

Thread prawns onto skewers and grill for about 3 minutes on each side

Toss the salad in a large bowl with a drizzle of olive oil and fresh lemon juice.

Transfer to each plate and top with the Chermoula Prawn Skewers.

Tagines

A Tagine is basically an earthenware pot, it has a conical shaped lid, which fits very snugly to prevent the food from drying out when cooking. A casserole dish with a tight fitting lid will work just perfectly..

A Tagine is also a Moroccan stew, they are usually cooked slowly which tenderises the meat and also allows the flavours to mature.

Moroccan Lamb Tagine

2 kilos – shoulder of lamb trimmed of any fat cut into cubes
6 garlic cloves
1tablespoon clear honey
1 tablespoon of tomato paste
4 tablespoons olive oil
4 tablespoons chopped fresh coriander
2 teaspoons paprika
1 teasp of chilli
2 teaspoons of ground cumin
300ml chicken stock
1 cinnamon stick
250g can of chickpeas
250g raisins
250g carrots

Marinade the lamb in a casserole dish with, the garlic, honey, olive oil, coriander, paprika, cumin & tomato paste, combine. Season with salt and pepper and marinade overnight or for a couple of hours in the fridge.
Remove from fridge one hour prior to cooking (to allow it to come to room temperature) add the carrots, cinnamon & stock.

Combine all ingredients and cook covered in a preheated oven to 200 C for 1.5 hours. Stir in the chick peas and raisins and cook for 20 minutes.

Garnish with coriander sprigs and serve with Harissa and couscous..

Harissa

Harissa originated in Tunisia and is now used extensively in Morocco and Algeria. You can make this vv hot or just with a little heat, its basically blend of red chillies, onions, garlic and spices and adds wonderful life to dishes. Moroccans use it when preparing food to add spice and it also sits as a condiment in small bowls on the table at meal times. Why not try it with some grilled chicken to add flavour and contrast.

Donellis Harissa Recipe

2 red peppers, roasted and skinned
1 or 2 fresh red chillies, chopped with seeds (to your taste)
2 Garlic cloves crushed
½ teaspoon coriander seeds toasted*
2 teaspoons caraway seeds
Olive oil
Salt

Blend all the ingredients in a food processor, adding enough oil to make a thick paste. This will keep in a clean jar topped with olive oil and covered for weeks in the fridge.

****To toast coriander seeds, pop onto a non stick pan over a low heat for about 2 Mins…

Moroccan Chicken

This is a fantastic summer recipe, which can be cooked up to 2 days in advance and stored in the fridge… it also freezes very well and is a great crowd pleaser!! to Measure the Turmeric exactly or you will end up with a yellowy coloured dish instead of a rich red colour.

Serves 6-8

6 chicken breasts cut into cubes
1 tbls coriander seeds
1 tbls cumin seeds
½ teasp ground turmeric
1 teasp cayenne pepper
2 teasp salt
1 teasp sugar
1 white onion roughly chopped
1 thumb size piece of fresh ginger root, sliced
3 cloves of garlic crushed
1 generous handful of blanched almonds
2 red peppers seeded and coarsely chopped
2 tbls olive oil
4 bls of water
2tbls fresh squeezed lemon juice

Grind coriander & cumin in food processor, mix with turmeric, cayenne, salt, sugar, onions, ginger, garlic, almonds and peppers. Whizz up in food processor until smooth.
Heat oil in wide sauté pan or wide saucepan and cook the paste for about 10 mins on a low heat until reduced and infused.

Then pop in the water, lemon juice and chicken. Cover and cook gently for 15 mins or until chicken is tender.

Serve with Fruity, Herby Couscous and a spicy green salad for a complete meal !!
Spicy Green Salad – lotsa leaves, balsamic vinegar mixed with a little chilli and olive oil…

Tapas San Sebastian

2011-05-26T15:12:00.000-07:00

East Coast….Tapas

Earlier this year I flew to Bilbao and headed down to the coastal city of San Sebastian which is about 1.5 hours from Bilbao Airport.

San Sebastian is the capital city of the province of Guipuzcoa in the Basque Country, Spain.

The city is in the north of the Basque Country, on the Southern coast of the Bay of Biscay and the city sits at the mouth of the river Urumea. San Sebastian’s beautiful coastline makes it a popular beach resort in summer.

Parte Vieja (old part) is the traditional core area of the city, which was surrounded by walls, up to 1863 when they were demolished to occupy the stretch of sand and land that connected the town to the mainland.

Basque cuisine includes meats & fish gfrilled over hot coals, lamb stews, cod fresh & salted, Pinxtos (Basque Tapas) Sheeps Cheese, Txakoli sparkling wine and Basque Cider.

Basque cuisine is influenced by the abundance of produce from the sea and the fertile Ebro valley, The mountainous nature of the Basque country has led to a difference between coastal cuisine dominated by fish and seafood, and inland cuisine with fresh & cured meats and lots of locally grown vegetables.

In addition to the dishes and products of the Basque, they have some very special ways of preparing and sharing food which are unique to this area.

Cider Houses

You will find these Sagardotegias (cider houses) nestled in the hills around San Sebastian, some are located in typical farmhouse facades which open up into a huge barn like structure which houses the chestnut vats that store the cider. There is generally a walk way between the vats (which can be 15feet tall) you walk down through the walkway with your glass to sample the different ciders. 1 vat is opened at a time generally and diners walk through to fill their glasses bringing them back to simple wooden tables.

The cider houses were not set up as dining houses however the gastronomic clubs on their day trips brought their own food and cooked it on open fires.

Nowadays, cider houses are one of the hidden dining gems of the Basque country, serving a variation on a menu of chorizo cooked in cider, salt-cod omelette, fresh cod fried with peppers, char-grilled T-bone steaks, walnuts and Idiazábal sheep's cheese – all for around 30 Euro with unlimited cider. I have included a list of 10 of the best cider houses around San Sebastian.
The cider house I visited way very busy with large groups of people gathered around simple high large wooden tables – no seats were provided. The table held cutlery, condiments and a glass each.
Food arrived on big wooden boards which the group tucked into. Lots of trips were made down to the cider vat area, this was an experience in itself as many groups used this area as a social area. It was very different from an Irish Pub!!
Basque ciders are flatter than their European counterparts and less alcoholic, typically between five and six per cent.

Gastronomic Societies

Gastronomic Societies are organisations,
also dating back to the 1800’s. They are almost always made up of men, who cook & eat together in a small space owned by a group of friends in the smaller towns and suburbs, food and costs are shared.

Pinxtos – Pnchos...

The txikiteo is the Pinxtos (tapas) crawl from one little bar to the next especially in the old town of San Sebastian. Many of these little bars are known for their speciality eg. lamb, calamari, prawns/fish etc. they display their food on bar tops or in refrigerated units where people came and helped themselves to a selection of Pinxtos/ tapas in the evenings with friends and family. Look out for the hot dishes which are cooked to order and are really worthwhile, the menu is generally on the wall near the bar... Watch the locals!! Pinxtos are an inexpensive but extremely great way of dining in San Sebastian

The locals either drink a glass of Basque cider or a glass of Txakoli, delicious local sparkling wine costing about 1.50euro per glass.

Franco’ s Restaurants

Under Franco’s rule , restaurants had to provide a three course lunch meal with wine for under 15 euro. There are many little restaurants about the old town in San Sebastian still providing this service. Look for the menu boards outside.

Michelin Starred Restaurants

With a bigger concentration of Michelin stars per inhabitant than any other city, San Sebastian's reputation as a mecca for foodies is well deserved.

Arzak - excerpt from a restaurant guide  Address: Alto de Miracruz 21  Tel: 94-328-55-93  Opening Times: Tues-Sun 1-3:30pm; Tues-Sat 8:30-11:30pm Closed:June 15-July 3 and Nov 5-30; closed Tues Jan-June   Juan Mari Arzak has turned this place into a restaurant of world renown which has three Michelin stars. It is reputedly the finest restaurant in Spain which specialises in Basque cuisine with the chef's personal touch. Some of the favourite dishes of previous customers are listed on the back of the menu just in case you're having a problem making your mind up. It is essential to reserve in advance and meals are likely to cost around 100 per person.

I visited this restaurant earlier this year and met Juan Mari Arzak’s daughter, who brought me to the heart of the kitchen to meet the chefs (all 40 of them) it was a spectacular sight to see so many chefs working together and preparing such unique dishes. Dinner was spectacular! This is definitely worth a trip for a very special occasion ... book in advance and avoid the high summer season.
  Akelare   Address: Paseo del Padre Orkolaga 56  Tel: 94-321-20-52  Opening Times: Tues-Sun 1-3:30pm; Tues-Sat 8:30-11pm  Closed:Feb and Sept 27-Oct 15; closed Tues Jan-June   This restaurant offers similar dishes as Arzak and many visitors suggest that the quality is of the same excellence as Arzak but in a better location lying a few kilometres west of the city beyond the village of Igueldo which offers superb views out to sea. The chef, Pedro Subijana, was selected as the best chef in Spain in 1983 and his influence has shaped the development of modern Basque cuisine ever since. The restaurant has two Michelin stars and prices are marginally less than Arza

Stuffed Cherry Tomatoes

Slice the tops from the tomatoes, hollow out and discard the seeds. Turn upside down on a paper towel for a few mins to drain. Mix equal amounts of goats cheese & ricotta cheese, with finely chopped prosciutto or Serrano ham. Spoon into the tomatoes and pop into the fridge until you are ready to eat.

Grilled peppers on French bread

Cut 1 red pepper in half remove seeds & membrane, Drizzle with olive oil and pop on the bbq or under the grill for a few mins, until the skins have blackened. Pop into a plastic bag, cool for a few mins, & the skins will simply peel off. Thinly slice the pepper, add ¼ teaspoon of balsamic vinegar. Pop onto slices of French bread.

Manchego cheese is a Spanish Sheep’s cheese, cut into cubes and pop onto cocktail sticks with grilled red pepper.

Chorizo Sausage rounds baked or fried until beginning to crisp & served with crusty bread.

Serrano ham slices rolled- pop on a cocktail stick with a little melon.

Toppings for Ciabatta/ French or Sourdough bread

Slice the bread in 1cm slices drizzle with olive oil and bake or grill until golden on both sides...

Rocket & Feta on French Bread Slices drizzled with olive oil.

Smoked Salmon, cream cheese, lemon juice & capers

Fried mushrooms, crumbled goats cheese, flat leaf parsley

Egg mayonnaise with chives

Tomatoes mixed with finely shredded basil & a drizzle of olive oil.

Chorizo sausage, grilled red pepper & flat leaf parsley

Thinly sliced grilled red, yellow & orange peppers, finely chopped garlic & olive oil

Salted fried almonds

2 handfuls of peeled almonds
2 tbsp olive oil
Seasalt

Heat the oil in a pan
Pop the almonds onto the pan and move them around the pan constantly for about 1 min or until browned
Remove from the pan place on kitchen paper .. to remove excess oil.
Pop into a bowl and scatter liberally with seasalt.

Quick Patatas Bravas

3 potatoes
1 finely chopped onion
1 red chilli pepper
1 clove of garlic
2 cups of pasata – sieved tomatoes
1 teasp of sugar
½ glass of white wine
Salt & black pepper

Saute the onion in a pan with olive oil for about 5 mins then tip in the garlic & chilli and continue to cook for about 5 mins.
Pop the pasata into the pan with the wine, bring to the boil then simmer for 15 mins.
Season with salt, pepper and the sugar.
Chop the potatoes into bite sized cubes place on a baking tray coating them in olive oil
Pop into the oven for 15 mins @ 200 or until cooked.
Transfer to a serving bowl and pour warm sauce over the potatoes.

The sauce will keep in a sealed container once in the fridge for 2 weeks.

King prawns in garlic & sherry

12 king prawns (fresh if available)
3 tablespoons of olive oil
2 tsp garlic crushed
2 tsp paprika
2 tablespoons of sherry
Lemon or lime wedges to serve

Heat the oil on a non stick pan, toss in the garlic, & sherry, cook for 2 mins the add paprika stir & then pop the on prawns, c00k for 5 mins or until turned in colour for 1 min…
Transfer to a plate and garnish with lemon or lime wedges.

Goats cheese with tarragon & garlic marinade

3 thickish slices of goats cheese
250ml olive oil
1 bunch of tarragon chopped
4 cloves of garlic
1 tablespoon of black peppercorns

1. Leave the rind on the goats cheese and chop into bite sized chunks.
mix together all the ingredients for the marinade and pour over the cheese.
Leave to marinade for at least two hours.
Use cocktail sticks to spike the cubes when serving.

San Sebastian

Top 10 Cider Houses ... check before you go if open!!
1. Zelaia
"Every cider house has its own personality," explains Zelaia's owner José Antonio Gaincerain. Zelaia would best be described as gregarious and family-orientated to the core. Diners are served up classic cider house fair cooked by José Antonio's wife Nati and delivered by his daughter Oihana. A student of agricultural technology, Oihana is determined to modernise cider making without losing the traditional ritual. As such, there isn't a chair in sight and cider is released from the barrels by drawing out a thin txotx (peg) rather than by turning a tap. The brew is as convincing as the food, well-balanced and gently acidic.
• Open Jan - Apr. Martindeji Auzoa 29, 20120 Hernani; +34 943 555851;zelaia.es.
2. Lizeaga
The Lizeaga twins
Hidden in a 16th-century farmhouse, Lizeaga is one the region's oldest and most atmospheric cider houses. Escape the outside view of a newly built motorway bridge by entering a dimly lit, low-ceilinged dining room where baguettes signal bookings on long wooden tables. The Lizeaga twins are the fourth-generation of cider makers and have built a clever tunnel linking the old farmhouse to the newer cellar building. Move on from the barrels to taste the house speciality, tortilla de bacalao, which comes out steaming and soft in the middle.
• Open all year. Gartziategi Baserria, 20115 Astigarraga; +34 943 468290.
3. Gurutzeta
Cider pouring
Climb the steep steps in Gurutzeta on a Wednesday evening and you'll hear the singing of an Otxote (Basque male choir). Singing for their dinner, Otxote Eguzkilore includes doctors, teachers and engineers who replenish their cider glasses before returning to eat. A regular at Gurutzeta, culinary guide Jon Warren of San Sebastián Food explains the reason why people angle their glasses when cider is poured. "Breaking the stream of cider on the edge of the glass allows the cider to oxidise, releasing the natural flavours and aromas."
• Open Jan - Apr. Oialume Bidea, 63, 20115 Astigarraga; +34 943 552242; gurutzeta.com.
4. Zapiain

The loading bay for lorries behind Zapiain is testament to its commercial orientation. Only five per cent of its cider is drunk during the txotx season, the rest is sold to supermarkets and a small amount is exported to America. Egoitz Zapiain, one of the heirs to the business, plots the label's expansion during the day and works as the txotxero, opening the barrels in the evening. "I like to start people off with the easier drinking ciders before moving on to the slightly more acidic ciders later on," he says. Renowned for consistently high-quality cuisine, early booking is essential.
• Open Jan - Apr. Kale Nagusia 96, 20115 Astigarraga; +34 943 330033.
5. Petretegi
Cider catching at Petretegi
Regularly fully booked (which is saying something if your restaurant seats over 700), family-owned Petretegi is one of the few to offer self-serve cider all year round, thanks in part to their staggering 15,000-litre chestnut barrels. It has an electric atmosphere when busy and the price includes wine as well as cider. The homemade sherberty apple sorbet is worth the extra €2.
• Open all year. Petritegi Bidea, 20115 Astigarraga; +34 943 457188;petritegi.com.
6. Mina
Bacalao con pimientos
Mina is perched above the small town of Astigarraga with impressive views of the surrounding countryside. It's a difficult landscape for modern farming machinery, which is one reason why apples are brought in from Asturias, Galicia and Normandy to meet the demand of cider makers. Mina is best at bacalao en salsa verde, cod cooked in a parsley-laden sauce, served with potatoes.
• Open Jan - Apr. Txoritokieta Bidea 50; 20115 Astigarraga; +34 943 555220.
7. Altzueta
Just down the road, in Hernani, the cider house Altzueta is the birthplace of Florentino Goiloetxea who, during the second world war, helped hundreds of air crew cross the border from Nazi-occupied Ipparalde (French Basque country). His nephew Juan serves up no-nonsense cider house staples to diners who stand beside the barrels.
• Open Jan - Apr. Barrio Osinaga 7, 20128 Hernani; +34 943 551502;altzuetasagardotegia.com.
8. Larre-gain
Queso y membrillo at Larre-gain
Follow the river out of Hernani and resist any instincts to turn back as you bare left up a steep incline. Owners José and Ixabel have an eye for details, the unusual aperitivo of anchovies plays off brilliantly against the sweetness of the cider. Order ahead if you'd like cod in salsa verde and leave some space for generous servings of cheese, quince jelly and almond biscuits.
• Open Jan - Apr. Ereñozu Auzoa 58, 20120 Hernani; +34 943 55 58 46.
9. Alorrenea
Steaks on the grill at Alorrenea
One of the few cider houses to open for lunch on weekdays, what Alorrenea lacks in charm, it makes up for in unpretentious hospitality. Owner Javier Mariz wields a hefty cleaver in front of an open barbeque. The plate-sized T-bone steaks have crimson centres.
• Open all year. Petritegi Bidea 4, 20115 Astigarraga; +34 943 336999; alorrenea.com.
10. Calonge
A boxy modern building on the Igueldo hill overlooking San Sebastián, purists don't see Calonge as a "true" sagardotegia. But with stunning views of the Bay of Biscay and a maze-like cellar out back, it's worth a visit. The menu goes beyond the traditional cider house offering and chairs are a welcome relief to weary legs.
• Open all year. Gurutzeta baserria, Orkolaga paseoa 8, 20008 San Sebastián; +34 943 213251.

2011-05-13T10:22:00.000-07:00

Warm Roast Squash Spinach & Feta Salad

1 medium butternut squash
1 red onion thinly sliced
2 large handfuls of baby spinach
2 tbls of pinenuts
1 orange juiced
1 handful of feta cheese cubed
1 tsp of paprika
1 tbls of oive oil

Slice the butternut in half scoop out the seeds, chop into cubes without the skin on. Heat the oven to 200 pop the squash on a tray and drizzle with olive oil leave to cook for 15 mins or until cooked.
Pop the pinenuts onto a baking tray and cook for about 5 mins until golden. Remove from tray onto a plate.
Heat a pan with the remainder of olive oil and cook the onion for about 2 mins then add the paprika
Combine the butternut mixture with the, onion & spinach,
Scatter the pinenuts and feta gently thru the salad
Lastly squeeze over the fresh orange juice

Warm Beetroot, Radish & Roast Almond Salad

4 Beets - sliced
6 Radishes – sliced
3 tbls of flaked almonds
2 tbls of crème fraiche
1 tbls of natural yoghurt

Pop flaked almonds onto a baking tray and transfer to a preheated 170 oven for about 5 mins or until just beginning to turn in colour
Place the beets & radishes into a bowl
Combine the crème fraiche & yoghurt until smooth
Reserve a tbls of almonds & then scatter the remainder over the top of the beets & radishes and combine gently with the dressing.
Transfer to a shallow bowl & decorate the top with the remaining almonds.

Warm Sweet Potato, carmelized red onion & chorizo Salad

3 Sweet potatoes
8 baby potatoes
1 chorizo sausage
6 cloves of garlic
1 red onion
3 tbls of balsamic vinegar
1 tbls of sticky brown sugar
Sea Salt

Slice the baby potatoes in half & then chop the sweet potatoes into approx the same size pieces.
Slice the red onion thinly removing tough ends etc.
Chop the chorizo and fry gently in a warm pan for 3 mins each side
Pop the onion into a bowl and 2 tbls of balsamic & the brown sugar over the onion, mix to combine then transfer onto baking tray to a preheated oven 170 for about 5/6 mins… check to see if beginning to caramelise if not leave another few mins. Remove when cooked and set aside
Transfer the potatoes to a baking tray and add the garlic cloves unpeeled.
Pour the olive oil over the potatoes & garlic ensuring they all have a coating .
Pop into the oven for about 20 mins or until cooked
Transfer to a bowl and add the caramelised onions, chorizo with oil, balsamic & seasalt… using your hands toss gently until well combined…

Take 5 ingredients...and it's dinner!

2011-05-05T06:12:00.001-07:00

Take 5 Ingredients & it's Dinner! ....

Fasta ...Pasta

Tomato & basil Penne
Serves 4

4 cups of pasta – penne, fussil etc..
400ml passata
1 handful of torn basil leaves
2 tbls of parmesan cheese
2 handfuls of Petit pois

Cook pasta in lots of boiling water until al dente
Meanwhile heat the passata, when simmering add half the basil leaves, parmesan & peas
Pop the drained pasta into the sauce, stir through.
Transfer to bowls and top with remaining basil leaves & parmesan .

Quickest Carbonara
Serves 4

350g spaghetti
4 rashers (trimmed of fat)diced
Vegetarian option, fresh peas or baby spinach
I always pop the veggies in too!!
2 eggs lightly beaten
1 handful of parmesan cheese

Fry the bacon in a non stick pan and drain on kitchen paper.
Cook the pasta according to the instructions.
Steam the peas Or baby spinach
When cooked drain and add veggies & the beaten eggs, combine well and add the bacon, sprinkle with parmesan & serve immediately

Spaghetti w bacon & pinenuts

350g pkt spaghetti
4 rashers (trimmed of fat)diced
2 handful of pinenuts
2 handfuls of sunblushed tomatoes
1/2 cup of passata

Blitz the sunblushed tomatoes, 1 handful of pinenuts & the passata in a mini blender to make a sauce.
Fry the bacon in a non stick pan and drain on kitchen paper.
Toast the remainder of the pinenuts in the oven for 2/3 mins.
Cook the pasta according to the instructions.
While pasta is cooking heat the sauce and stir through the cooked bacon.
Toss the cooked spaghetti through the pasta & serve with toasted pinenuts scattered over each bowl.

Chicken & Chips (donellis version)
Serves 4

4 chicken breasts skin on
3 tablespoons of honey
2 tablespoons of Dijon mustard
4 rooster potatoes cut into thick wedges
Extra Virgin olive oil

Mix the honey & mustard
Pop the potato wedges on a baking tray drizzle with olive oil and cook for 20 mins @ 200
Spread the honey mixture over the chicken and pop on the bbq under the grill for 15 to 20 mins
(check they are cooked through as the larger the chicken breast the longer it takes to cook )
Serve with potato wedges, little chilli mayo & a mixed salad

Salmon Parcels
Serves 2

2 Salmon Fillets
1 orange juiced
1 sheet of puff pastry
1 egg beaten with a little milk

Leave the salmon to marinate in the fresh orange juice for 30 mins.
Meanwhile cut the puff pastry into 2 pieces large enough to make parcels for the salmon
Lay the salmon on the sheet of puff pastry and make a parcel by pulling the ends together and pinching with a fork.
Brush with the egg mixture and pop on a lined baking tray for 20 mins @ 180 or until pastry is golden in colour...

Pesto Stuffed Steaks

2 Rib Eye Steaks (3cm thickness)
2 tablespoons of basil pesto
2 tablespoons of fresh parmesan
4 Rooster potatoes cut into thick wedges
Extra virgin olive oil

Peheat the oven to 200, pop potatoes on a baking tray drizzled with olive oil and cook for 20 mins.
Preheat a heavy frying pan, cut into the side of each steak, to form a deep pocket,
Spread the pesto in the pockets, press closed and drizzle with olive oil.
Pop steaks on the pan and cook to your taste
Rare 3 mins each side, Medium 5 to 7 mins each side & well done 10 mins each side.

When cooked leave to stand covered for 5 mins, cut into thick strips, sprinkle with parmesan & serve with potato wedges.

Tuna & Sweetcorn Cakes
Serves 2

1 Can of Tuna Chunks 400g
3 tablespoons of mashed potato
1 egg beaten
3 tablespoons of sweetcorn

Combine drained tuna, sweetcorn, mashed potato & beaten egg. Shape into cakes. Dust in a little flour and fry on a non stick pan with a little olive oil for about 4 mins each side until golden brown and heated through.

Serve with a tossed green salad

Honey Lemon Chicken
Serves 4

Marinade

4 tablespoons of lemon juice
3 tablespoons of honey
1 tablespoons of Dijon
4 chicken breasts … whole or cubed..

Pop all of the marinade ingredients into a bowl. Stir well to combine all of the ingredients .
Add the cubed chicken stir and coat with the marinade aallow to marinate, if possible for an hour..

Heat oven to 200 (400F) Gas 6) and place in a casserole dish covered for the first 10 mins.. Stir to combine chicken with marinade and cook for a further 15 mins.

This dish is delicious with baked baby potatoes, drizzled with olive oil & seasalt & cooked for 20 mins @ 200 & some steamed broccoli.

Sesame Chill Beef
Serves 4

500g beef strips
1 red chilli deseeded and finely chopped
2 tbls of oyster sauce
1 tablespoon of sesame seeds

Heat a non stick wok and swirl with a little olive oil, pop the chilli on the pan for 30 seconds then add the beef strips, cook on a high heat for 1 min the add the oyster sauce, continue to cook until the sauce bubbles, add half the sesame seeds and combine. Transfer to a serving dish and sprinkle with the remaining sesame seeds

Serve with steamed rice & a green veggie like steamed sugar snap peas.

Best Burgers

2011-04-28T03:11:00.001-07:00

East Coast Best Burgers on the BBQ

Twist of Thai Chicken Burgers
Serves 4
500g Chicken/ Turkey Mince
1 tbls of red curry paste
Dash of Thai Fish Sauce
1 egg
2 tbls of warm water

1. Mix the curry paste with the warm water
2. Whisk up the egg
3. Pop the mince into a bowl and combine the paste, egg & Thai Fish sauce until well mixed.
4. Shape mixture into burgers
5. Pop in the fridge for a couple of hours or overnight
6. Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.

Twist of Italian Beef Burgers
Serves 4
500g Beef Mince
1 egg
1 handful of fine breadcrumbs
1 handful of sunblushed tomatoes chopped
1 red onion carmelized
1 handful of fresh basil leaves shredded
Salt & Fresh Ground black pepper

1. Pop the mince into a bowl and combine all of the ingredients.
2. Shape mixture into burgers
3. Pop in the fridge for a couple of hours or overnight
4. Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.

Greek Lamb Burgers
Serves 4

500g Lamb mince
Feta Cheese 8 small cubes
1 handful of fresh oregano
1 grilled red pepper chopped into small pieces

1. Pop the mince into a bowl and combine all of the ingredients.
2. Shape mixture into burgers
3. Pop in the fridge for a couple of hours or overnight
4. Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.

Jacket Potatoes

Scrub the potatoes and leave their skins on. Place on the BBQ and pop lid down. Cook for 50 to 60 mins or until cooked through. When cooked cut a cross in the top of each potato and squeeze to open the cross. Serve with any of the following.

Yoghurt & blue cheese
Grated mozzarella, Sour Cream & chopped chives,
Smokey bacon & butter,
Pesto, with roast red pepper and a little goats cheese

Corn on the cob

Is another great food on the bbq, simply brush a little of the sweet chilli marinade over the corn and pop on the bbq for 40 min. Test to see if they are tender enough.
Or
Brush with a little olive oil and when cooked serve little butter and seasalt!

Asparagus....

Snip the woody bits at the end, brush with olive oil, pop on the bbq for a couple of mins each side.
Serve with shaved parmesan cheese and a drizzle of balsamic vinegar....

Roast Peppers & Courgettes

3 mixed coloured peppers cut in half deseeded and quartered. Slice the courgettes down the centre and again into quarters.

Drizzle with olive oil and pop on the bbq until charred and tender which takes about 15 mins turning frequently to ensure you don’t char them completely.

When cooked chop again into large chunks and combine with a little olive oil and seasalt, if you have some fresh basil the flavour also works wonderfully...

Sweet Endings....
Strawberries and marshmallows threaded on skewers and popped on the bbq to toast...

Grilled Chocolate Bananas...
6 of bananas split down the centre with the skin on ... use a sharp knife- Pop some chocolate buttons down the centre – wrap in foil and cook for 5 mins ...

Pineapple

I just love grilled pineapple! Grilling does wonderful things to fruit as it caramelizes the sugars creating a golden brown colour and intensity of flavour. This very simple and elegant dessert is the perfect ending to a barbecue.

All you need is a couple of tablespoons of honey, 1 lemon juiced and a teaspoons on ground black pepper _yes pepper, as it bring out the grilled flavour and adds a little kick...

Delicious BBQ Pineapple.....

1 large ripe pineapple 3 tablespoons honey 1 tablespoon freshly-squeezed lemon or lime juice 1/2 teaspoon freshly-ground black pepper

Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter.

Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).

In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.

Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray.

Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) NOTE: Don't overcook, or they'll turn mushy.
Remove from the grill and brush with any additional glaze.

Happy Easter!

2011-04-21T00:24:00.000-07:00

Happy Easter

For The Kiddies....

Easter Chocolate Cornflake Clusters Nests

8 large handfuls of cornflakes
2 tbls of golden syrup
1 tbls of butter
4 handfuls of chocolate buttons/or cooking chocolate
40 candy coated chocolate eggs

Pop the chocolate, butter and golden syrup into a bowl over gently simmering water.

Sir constantly until melted and combined

Take off the heat – add the cornflakes stirring to ensure they are really well coated in the chocolate mixture.

Pop large spoonfuls of the chocolate mixture onto a baking tray ensuring they are well spaced

Top with Candy Eggs and transfer to the fridge to cool and set.... takes about 20 mins.

Spring Lamb with a fresh garden herb marinade.

1 leg of spring lamb

Herb Marinade

1 cup of freshly chopped herbs.. parsley, thyme, mint, tarragon, chives or whatever combination you prefer.
½ cup of olive oil
Salt & Plenty of freshly ground pepper
4 cloves of garlic

Pop the garlic & Olive oil into a food processor & whiz it up with your pepper, salt. When the mixture gets smooth add in the chopped herbs and give another little whiz for about 30 secs. This will store overnight in a covered container in the fridge.

Preheat the oven to 180c/350f gas 4.

Bring your spring lamb to room temperature, score the fat lightly with a sharp knife & rub in the herb marinade with your finger tips. Preheat the oven @ 180 and roast for 10 mins per LB plus 20 mins extra.

Easy Peasy Homemade Mint Sauce
1 tablespoon of finely chopped mint
2 teaspoons of sugar
4 tablespoons of boiling water
1 tablespoon of lemon juice

Pop the sugar and mint into a bowl or sauce boat, top with the boiling water and lemon juice and allow infuse for about 10 minutes before serving.

Baked potatoes with mushrooms

6 old potatoes sliced thinly – eg. Kerrs or Golden Wonders
1 clove of garlic bashed and finely chopped
2 large handfuls of chopped mushrooms, (if you can get a mixture fantastic if not just use ordinary ones)
1 cup of cream
3 tablespoons of parmesan cheese
Salt N pepper & a little butter for greasing the dish

Sauté the mushrooms & garlic in a pan for about 1 min in a little olive oil..

Rub the butter all over your ovenproof dish and lay the 1st layer of potatoes and top a little of the mushroom mixture & salt and pepper… continue layering the potatoes & mushrooms.

Heat the cream and pour over the mixture and top with the grated Parmesan cheese.

Pop this dish in the oven for about 1 ¼ hours - decadent and delicious!!!

Is equally delicious as a main meal itself with some green steamed veggies!!

Easter Chocolate Mud Cake

200g butter, chopped
200g dark chocolate, chopped
30g cocoa powder, sifted
60ml water
1 tsp vanilla essence
1tsp coffee
220g caster sugar
3 eggs
115g self raising flour, sifted

Pre heat oven to 160.
Combine butter, chocolate, cocoa, water, coffee & vanilla in a medium saucepan. Use balloon whisk (large whisk) to whisk over low heat until smooth and well combined. Set aside to cool for about 10 mins.

Beat sugar and eggs until pale and creamy. (about 3 mins) Add choc mixture till combined and then whisk in flour.

Pour mixture into a buttered round 22cm cake tin, and bake for 55 mins, until moist crumbs stick to a skewer. Don’t worry if the surface cracks a little.

Remove from the oven – cool in cake tin for 10 mins then remove to a wire tray until cool

Chocolate Ganache

150g dark chocolate
125ml cream

Decoration
30 Mini Candy Coated Eggs

Method

Pop the chocolate into a heatproof bowl over simmering water, heat a little and then add the cream, use a whisk to combine well. When combined remove from the heat and

Place in fridge whisking occasionally, until thickened to coating consistency. (takes about ½ an hour)

Pour the ganache mixture over cake - smooth it over with a spatula or pallet knife. Dot the mini eggs all around the cake dusting with cocoa powder

Cooks Notes

This is a fantastic recipe … so I hope you enjoy it as much as I have over the years…. This cake keeps best in an airtight container in a cool dry spot, rather than the fridge.
Cut small slices as its very rich and can be served with cream or ice cream….

Chocolate Fondue…

200g of dark Chocolate broken into pieces
150ml carton of cream

Fruit of your choice – eg. Strawberries, grapes, bananas, kiwi – cocktail sticks
Marshmallows or Amaretti biscuits

Melt chocolate and cream in a heatproof bowl over simmering water. Stir mixture to combine and melt takes about 3/4 minutes - do this just before you are about to have dessert.

Transfer mixture to one single bowl on a rack with some tea lights underneath to keep warm.

Surrounded by the fruit and biscuit mixture so people can pick up the fruit with the sticks and dip in the chocolate mixture …

Or pour mixture into little pots for each person pop on individual plates with fruit, marshmallows & cocktail sticks.

Great Comfort Food

2011-04-17T14:00:00.001-07:00

Quick Comfort Food

Comfort food to me is like food for the soul... it should be really easy to make and yet give you that ultimate feeling of comfort and satisfaction.

Its the kind of food you need to be able to switch on when we all have those moments of ‘What am I going to cook for dinner tonight’

I happened to be in my super organised friend Beccy’s kitchen at 7am this morning and she was organising her ultimate comfort food for tonight (that’s why I call her super organised)

Out came the slow cooker, she popped in some water chopped celery, carrots and a joint of ham. So all she will have to do after work is simply pop on some potatoes (which of course she has organised) and steam off some fresh veg... I forgot to ask her will she make a sauce... I’d fancy a little white onion sauce with a some steamed spring cabbage.. Must see if I can find and excuse to drop in this evening!!

Comfort food at its best... easy on the skills & budget!!

So if your not as organised as my friend Beccy and its the evening time before you think of dinner here’s some ideas for comfort food dinners on the fly.....

I think cabbage & bacon make a handsome couple... and it reminds me of growing up...

Always save your leftover cold potatoes & why not cook extra each time, they keep for 3 or 4 days in the fridge...

Bacon, potato & cabbage

Fry off some cold cooked potatoes
Grill a couple of rashers, slice them up & pop them in the pan with the potatoes
Stir in a handful of blanched, shredded spring cabbage, fry until heated through..

Cheesy, Eggy Spuds...

3 cooked potatoes
2 eggs beaten
1 handful of grated cheddar cheese
1 large handful of frozen peas

Optional cooked chopped bacon

Cook the frozen peas, pop the chopped cooked potatoes into a non stick pan with a little oil and cook until heated through, add the drained peas, mix the eggs with the cheese pour over the potato and mix well, heat for about 1 minute

Chunky Fish Fingers & wedges w peas..

Serves 2

3 rooster potatoes
4 thick pieces of cod
1 tablespoon of flour
3 tablespoons of white breadcrumbs
1 egg
1 lemon cut into wedges
Fresh or frozen peas
Seasalt & olive oil

1.Cut the potatoes into chunky wedges
2.Pop onto a baking tray drizzled with olive oil and a scattering of sea salt.
3.Place into a preheated oven @ 200 for 15 mins or until golden & cooked through
4.Dust the pieces of cod in flour
5.Beat the egg and pour onto a flat plate
6.Pop the breadcrumbs onto another flat plate
7.Dip each piece of fish first in the egg then in the breadcrumbs to coat.
8.Pop into the fridge for 5/10 minutes to set
9Heat some olive oil in a no stick pan and pop the fish on to cook for 3 mins each side turning carefully.
10. Drain on kitchen paper
11.Serve with wedges, peas, lemon & tartar sauce.

Comforting Bubbly Fish Pie
Serves 6 ..

I so love fish pie, its that combination of creamy luxury with that natural good feeling you get from a home baked meal all in one go!!

Serve this any time - any place you can make it as decadent as you like or a simple the choice is yours...

You can make this dish in little individual oven proof dishes and freeze them to have on hand any time!

8 potatoes peeled & cut into chunks
1 tablespoon of butter
1 leek finely sliced
4 handfuls of sweetcorn & peas frozen
400g of mixed fish off cuts, salmon, cod, haddock, smoked haddock whatever your fishmonger has going good today)
160ml milk
1 tablespoon of plain flour

1.Cook the potatoes in a pan of boiling water
Until tender.
2.Pop a little butter in a non stick pan and cook off the leek, add the peas & sweetcorn transfer to a large ovenproof dish.
3.Melt a tablespoon of butter in a non stick pan, add a little flour to form a paste then whisk in the milk a little at a time to form a smooth sauce,
4.Add the fish to the sauce bring to the boil & then transfer to a ovenproof dish with the veggies.
5.Drain & mash the potatoes with a little warmed milk , butter salt & pepper
6.Smooth over the fish & veggie mix and use a the back of a fork to make indents.
7.Pop into an preheated oven 180 for 15 or 20 mins. Place under the grill to brown the top.

I think the beauty of this dish is that it works for a quick weeknight dinner to a Saturday night dinner with family/friends. Smarten it up with some frozen defrosted prawns and pot into individual serving dishes... looks very swish!

Serve with some extra steamed green veggies or a light green salad...

Quick Thai Green Chicken Curry
Serves 4
4 chicken breasts cut into cubes
1 tablespoon of green curry paste
1 can of coconut milk
1 shake of fish sauce
4 kaffir lime leaves or zest of a lime
1 handful of sugar snaps
1 handful of chopped coriander

1.Heat the curry paste in a not stick pan & gently add the coconut milk
2.Pop in the fish sauce & lime leaves, taste to ensure its to your taste add more paste if not spicy enough and more coconut milk if too spicy.
3. Pop the chicken into the sauce and bring to a gentle boil, turn down to a simmer for 10 mins.
4.Add the sugarsnaps & half the coriander cook for a further 4 mins.
5.Serve with steamed rice & the remainder of coriander scattered over the top.

I like to make my own curry paste and keep it in the fridge, however when I run out and crave a curry but don’t have the time or ingredients... this still works.

Planning a Party

2011-04-07T00:19:00.000-07:00

Planning a Party....

Birthday’s, Christenings, Communions, Confirmations, Parties, Weddings etc..........

Holding parties at home is a wonderful relaxed way to catch up with family and friends. Over the past 10 years I’ve organised my fair share of parties from cozy little get togethers, small and large parties to communions, confirmations, weddings bbq’s etc.

Another mistake that I very nearly made early on was not to have enough food - you never know how hungry people are or if a few extra turn up along the way or people simply would like to have a taste of everything on offer so I always prepare about 20% extra .

Lots of different kinds of Parties....

Different parties require different budgets for example if you are having a party to catch up with friends over the summer you can have a very simple party with a few nibbles – enlist some help from your good friends and tell everyone to take a drink with them thus cutting down on the costs significantly.

You could host a picnic party in a public park and get everyone to bring a dish and a drink this way no one individual bears the cost you just organise it...

Breakfast/Brunches are a great way to catch up with friends in an informal party kind of way.... anything goes for breakfast/brunch from eggs cooked every possibly way, smoked salmon bagels, warm croissants, big jugs of juices, warm pastries, fresh berries with French toast its all very easy and the great thing about Breakfast/brunch is it doesn’t have to last all day ....

Drinks/ Cocktail parties are a great way to entertain a large number of people and even groups that do not know each other. Don’t worry you do not have to provide cocktails drinks – simply a selection of whatever drinks you prefer to serve but generally people serve wine, beer and water lots of water for the drivers is always important. Be mindful when you invite people over for drinks that you specify the times it starts and ends or you will have a full on party on your hands, which is ok of course if thats what you intended. However if your intention is to have people over in the early evening after work or over the weekend just for a few hours specify this for example

‘Drop into our house on Sat 18^th May from 4 to 6 for drinks and nibbles’ –

or another example:

‘Drinks & Bites to celebrate John’s 30^th Birthday from 9 till late... ‘

‘Coffee & Cake to celebrate the Arrival of Baby Jack from 3 to 5 @ our house....

Are you celebrating something special, such as a christening, communions, confirmations, wedding, anniversary or birthday ?....

Its your party/celebration so do what suits you and your lifestyle...

However here are a few tried and tested tips that work...

Use 1 notebook for all lists, menus etc.
Write up the guest list in your party notebook and keep it safe as you will use it to record who is attending.
Be realistic about how many people you can fit comfortably in your house and take into account how many small kids/teenagers & adults will you be inviting, small kids need room to play and put their stuff and teenagers ideally need a room where they can chill together for a while, also bear in mind where bathrooms and cloak room facilities are located.
Send the invites... via text, email, post whatever suits you... but always put a RSVP on for at least 10 days previous. Text and email are great as they allow you to follow up the stragglers very quickly and with little hassle.
We are all on budgets so plan the party as far in advance as possible this gives you plenty of time to spot the bargains

Write up your budget and do not begin to compromise when you start looking at menus etc.

The simplest menus are the cheapest to prepare, the more choice you have the more food and ingredients you need to purchase.

A cold buffet is the easiest to prepare as it can be totally prepared in advance and place on platters & bowls ready to serve without any heating at the last minute.

Think about the kind of people you are inviting to you r party, do they are hearty appetites, are they fussy eaters, have they any specific dietary, medical or religious requirements. (I always allow for at least 10% vegetarian) unless you know your all your guests.

Choose your menu...keep it simple, pick what I call crowd pleaser dishes, that suit everyone

(not just what you like!)

When you have chosen the menu - write up the shopping list with ingredients.

Calculate the quantities you will need to purchase be exact multiply from the recipe how much you will need for the number of people you will be catering for and remember to over cater a little.

Bulk up main courses with side dishes like green salad, and baskets of bread – always goes down really well.

Most of all enjoy the process, keep it simple and the way you want it then you can be sure you will not get stress out!

Recipes for your party:

There’s nothing like a lazy Saturday or Sunday Bruch whether its for 1 person with the papers or little party here’s some great recipes for you to enjoy....

Fresh Orange,Cranberry & Lime Juice

For that special occasion add some sparkling wine….

4 large oranges

2 cups of cranberry juice

1 lime

Juice the oranges & lime. Pop into a jug over crushed ice and simply pour in the cranberry juice and stir to combine.

Classic French toast with fresh berries

Serves 2

2 eggs

1/2 cup of milk

4 thick slices of thick white bread, brioche, or panettone

1 tbls of butter

2 handfuls of fresh berries

Whisk the eggs together with the milk.
Place the bread in a shallow dish
Pour the mixture over the top and allow it to soak right thru, turn it over to ensure.
Heat a large non stick pan and melt the butter, add the bread and cook for about 1 min until golden then turn over and cook for about another min.
Transfer to plates and top with any kind of fresh berries you have, strawberries, raspberries, blueberries etc….

Or, make a berry sauce:

2 cups of mixed berries

¼ cup icing sugar

1 tablespoon of lemon juice

Blend the berries with the icing sugar & lemon juice … to whatever consistency you prefer…

Smoked Salmon w Potato Cakes & A Mustard dill dressing

Serves 4

3 large potatoes

2 tbls butter melted

2 teasp of chopped dill

Salt n black pepper

Olive oil for cooking

To Serve

8 slices of smoked salmon

Mustard dressing

Few sprigs of dill to garnish

Preheat oven to 130c. Grate the peeled potatoes and wring out any excess liquid in a clean tea towel
Transfer to a bowl with the melted butter, salt pepper and chopped dill
To cook heat a tablespoon of olive oil in a non stick pan – spoon 1 ½ tbls of potato mixture onto the pan and fry until golden brown about 3 mins each side, drain on kitchen paper and transfer to the oven to keep warm.

Dill mustard dressing

2 teasp Dijon mustard

2 teasp of sugar

½ teasp salt

1 teasp chopped dill

1 tbls white wine vinegar

¼ cup of light olive oil

Whisk or blend the mustard, salt, sugar, dill & white wine vinegar until sugar has dissolved then whisk in the oil in a thin stream.

Pop 2 potato cakes onto each plate, drape the salmon over the top of each cake and drizzle with your dressing…. Garnish with a sprig of fresh dill..

Great for Brunch, Lunch with lightly tossed salad leaves

Croistini with Warm Balsamic Mushrooms & Fresh Parmesan

Serves 4

8 handfuls of mushrooms use a variety

2 cloves of garlic bashed

1 teasp of balsamic vinegar

1 tbls chopped flat leaf parsley

2 tbls butter

1tbls of olive oil

Salt and freshly ground black pepper

4 thick slices of bread

4 tbls of shaved Parmesan

Heat the butter in a non stick pan and add the garlic cook for 30 secs then add the mushrooms, salt and pepper & 1 tbls of water.
Cover and cook for about 8/10 mins, remove the lid and add the balsamic & parsley and cook for a further 5 mins or until all the liquid has been absorbed.

3. Brush the bread on both sides with olive oil, grill or bake until golden. Place a piece of bread on each plate and top with mushrooms, shaved Parmesan and a little flat leaf parsley.

This dish is also great for Brunch, a summer Lunch maybe with some salad leaves or as a starter for dinner…

Options: Pop some chopped cooked bacon, ham or even Italian sausage.

Main Course Crowd pleasers....

Coq Au Vin – A Classic French Country Dish

This is a classic French dish that is wonderful to serve up at a buffet for a group of people as it is a crowd pleaser it is ideal to make the day before and reheats perfectly...

Serves 8

8 Generous pieces of chicken (skin on)

8 slices of bacon chopped into bite sized pieces

5 good handfuls of mushrooms sliced

16 small onions or shallots (peeled)

¼ cup of brandy - warmed

½ bottle of red wine

2 cups of chicken stock

Bouquet Garni

= about 3 / 4 parsley sprigs, 2 Thyme, & 2 Bay leaves tied together

1 tbls tomato puree

2 tbls butter

Few grinds of fresh black pepper

1 tsp salt

Garnish

2 tbls of parsley

Method….

Preheat oven to 180 c /gas 4 / 350F…

On the Cooker Top _ in a flameproof casserole dish melt 1 tbls of butter and fry off the bacon – remove with a slotted spoon & reserve..

Pop the Chicken pieces in and brown off in the butter – takes about 5 /6 mins – CAREFULLY pour over the brandy and cook for a further 2 mins.

Return the bacon back to the casserole and pour over the stock, wine & bouquet garni. Stir well, Cover the casserole and pop in the oven for about 40 mins.

Meanwhile cook off the onions and mushrooms by melting 1 tbls of butter in a pan and add the onions & cook for about 5 mins until golden brown. Now add the chopped mushrooms and continue to cook for a few more minutes.

Remove the casserole from the oven, add the onion & mushroom mixture, salt, pepper & tomato puree, continue to cook on the cooker top with the lid off for about 10 mins this will help reduce the sauce. (remove the bouquet garni prior to serving)

To Serve: Scatter some chopped parsley over the top & Transfer the entire casserole dish to the table ….

Serve with Baked garlic & vine tom, potatoes

Serves 8

6 potatoes sliced thinly

2 ripe vine tomatoes sliced

2 handful of grated parmesan cheese

2 cloves of fresh garlic chopped vvv finely

6 tbls of cream

3 tbls of milk

salt & freshly ground black pepper

You need a medium largish ovenproof dish

Pop a layer of potato onto the base of the ovenproof dish and build layers of the potato, tomato, & cheese sprinkling each layer with salt & pepper as you go..

Gently heat the milk, cream & garlic, pour over the potato mixture. Pop in the oven @ 180, until nice and tender. Takes about 40 mins… so its perfect to cook with the coq au vin…

This is another great recipe for a large group of people.....

Creamy Sunblushed tomato & basil chicken

This is another great recipe for a large group of people.....

Serves 20

18 Chicken Breasts cubed

8 cloves of garlic finely chopped

2 chillis chopped vvv finely (if you do not like chilli omit)

3 red onion finely chopped

½ bottle of white wine

2 tbls Paprika,

6 cups of chicken stock

4 cans of Whizzed Plum tomatoes

2 cups of cream

3 roast peppers,

3 roast aubergines

3 courgettes

3 handfuls of sunblushed tomatoes

3 handfuls of torn fresh basil leaves

(chopped basil bruises and looses flavour)

Salt, Pepper

Olive oil

A little flour

Preheat the oven to 180 degrees...

Fry off, onions for 5 mins then pop in the garlic, chilli & paprika & cook over low heat for another 5 mins… this is necessary to get the infusion of flavours.

Add the whizzed tomatoes, wine, stock & half the basil. Cook for 20 mins.. It should boil then simmer with the lid off, stir occasionally..

(This ensures you get a really rounded flavoured sauce)

Meanwhile – chop the aubergine, courgette and peppers into bite sized pieces, place on an oiled baking tray- drizzle with olive oil and bake for 15 mins in the oven ...

Pop the cubed chicken into the tomato mixture which has been cooking for 20 mins... if necessary add some more stock

Cook for at 20 mins, and then pop in all the veggies, (including the sunblushed tomatoes) the cream & remainder of the basil.

Continue to cook for about 5 mins… Pop into a large warmed serving dish and serve with baby roast potatoes or pasta….

This is a fantastic dish as its rich in flavour and is a serious crowd pleaser. Make up to 48 hours in advance, cool in batches - decant from saucepan to smaller containers and transfer to the fridge when completely cooled.

Baby Roast Potatoes w rosemary & garlic

4 handfuls of baby potatoes

1 handful of whole garlic cloves

1 handful of fresh rosemary

Sea Salt

Olive oil

Half the baby pots and place in a bowl with the garlic cloves. Drizzle with olive oil and sea salt. Combine with your hands and place on a baking tray. Scatter with the fresh rosemary and cook for 20 mins @ 180.

Pancake Tuesday

2011-03-08T04:21:00.000-08:00

Pancake Tuesday

Shrove Tuesday, or Pancake Tuesday, is the eve of Lent. It is celebrated across the world in many different ways. Brazilians samba in the streets of Rio, and New Orleans throws its most famous party of the year.

In some areas of England, housewives still compete in the unusual tradition of popping on their aprons and racing each other holding pancake-filled skillets. Each contestant must toss and flip her pancakes into the air at least three times before crossing the finish line.

In Ireland, Eggs and Butter were once forbidden during the 40 day Lenten fast so on Shrove Tuesday Irish bakers used to make pancakes to use up their stores of eggs and butter.

Easy Pancakes......

2 large eggs 1 cup/mug milk (do not use low-fat or nonfat) 1 cup/mug flour 1 tablespoon sugar 1 teaspoon vanilla, extract 1/2 teaspoon salt Extra butter for cooking

Note: Make sure you use the same sized cup/mug for measuring the milk & flour

1. Crack the egg into a large mixing bowl or food processor

2. Pop in the flour, milk & a half teaspoon of salt.

3. Whisk it all up together until its nice & smooth or turn on the processor and blend until nice and smooth.

4. Heat a non stick pan, pop a little butter to melt and then add the pancake batter. You can cook a couple of small ones together or one large one that fits the pan.

5. Cook for 1 to 2 mins and use a spatula to turn them over or have a go at flipping them (mind the ceiling)

6. Once they are cooked on both sides transfer to a plate, with greaseproof paper between each pancake, this prevents them from sticking . Pop them into a warmed oven .

7. Wipe the pan with kitchen paper before you begin cooking the next batch and continue cooking until you have finished the batter.

American Pancakes

1 egg

1 cup of self raising flour

1 cup of milk

1 teasp of vanilla essence

Pinch of salt

Same method as above...

Traditional fresh lemon juice & caster sugar

Mixed berries , icing sugar & a little fresh cream

Berry Coulis, pop 2 handfuls of berries into a small food processor with 1 teasp of icing sugar

Stewed apple with raisins & ice cream

Fruit of the forest yoghurt with mixed berry jam

Chocolate spread with sliced banana

Chocolate Spread with chopped nuts or dried cranberries & blueberries

Strawberry or raspberry jam with a little cream

Sprinkle drained chopped pineapple with brown sugar, pop on a line baking tray @ 180 for 10 mins, serve with pancakes & icecream

American Pancakes drop a handful of blueberries into the batter and cook

American grate a pear into the batter and cook

American pancakes, top with crispy bacon & maple syrup

Savoury pancakes

Drop the sugar & vanilla essence

Use the exact same method for cooking..

Sauteed chopped Mushrooms with garlic, fresh parsley, white wine & 1 tablespoon of cream

Chopped ham & wilted spinach

Roast red peppers, crumbled feta cheese & fresh basil

Tuna, creamy sauce & little grated mozzarella

Buffalo mozzarella, plum tomatoes fresh basil

Seafood with fresh dill & light cream sauce

Asiany Pancake Stack

50g plain flour

1 egg

100ml milk

½ teasp of chilli powder

½ teasp of ground turmeric

½ teasp of cumin

Salt/ ground pepper

Filling

1 onion finely chopped

2 cloves of garlic finely chopped

2 carrots peeled & diced

1 cup of frozen peas

1 courgette diced

1 handful of broccoli

1 red pepper diced

1 handful of fresh coriander

Healthy Fun food for Kids to Cook

2011-02-24T02:53:00.000-08:00

Let’s get our kids cooking .....Healthy, Tasty Fun Food!!

Update on the Rotary Young Chef Competition...

The Rotary Young Chef Competition began last September in our secondary schools. 30 budding young chefs from Wicklow competed for the district title at various competitions over the past 5 months.

The challenge for the students was to prepare a 3 course healthy menu costing no more than 15 euro and present it to the judges in 1.5 hours.

These budding young chefs had to demonstrate their skills, as they worked under the scrutiny of the judges.

The standard was extremely high and competitive again this year with budding young chefs from the age of 13 participating . James Kneale from De La Salle Wicklow Town was the outgoing District Winner and was always going to be a hard act to follow but again this year myself and my fellow judges were absolutely amazed at the skill, imagination and ability of these budding young chefs!!

Examples of menus included:

Roast Asparagus, Parma ham & parmesan,

Smoked Salmon pasta w Philadelphia

Pancakes with fresh fruit & coulis

This menu costs 7.95 euro to make for 2 people

Homemade Veggie Soup

Stuffed chicken breast wrapped in Parma ham w

Roast veggies & steamed potatoes

Apple Crumble

This menu costs 12.60 to make for 2 people

Bruschetta w tomatoes & fresh basil

Chicken stir fry w cashew nuts & veggies

Strawberry Banana Cream

This menu costs 11.75 to make for 2 people

Many of the students had not taken HE as a subject but decided to participate (and learn on the job) this is what really amazed myself and my fellow judges the most is the ability of these young people to very quickly pick up culinary skills and really enjoy it!

Rebecca Cullen from Avondale Community College in Rathdrum was the District Winner and Rebecca will be representing us in The Final of the Rotary Young Chef Competition takes place at the Failte Ireland head office in Dublin this Saturday. There will be 9 competitors from all over Ireland taking part in the competition...

Well done Rebecca...

So I urge you to get cooking with your kids at home, it can be very rewarding and a lot of fun!! Its never too early or too late to start ...

If you have young kids why not get them involved now in cooking, especially during holiday times when you have a little more time to spare around meal times, the earlier they start the more natural it is and the more adventurous they become....

If you have older kids and they do not cook get them started this week!! You will be surprised how much they really do know when thrown in the deep end and also if they are hungry and are shown how to cook food they will enjoy then it makes it much easier.

Cooking is of life’s essential skills, and could end up saving you a fortune especially if your kids head away to college.

So get Cooking..... and I hope you enjoy the following recipes as much as we have!!!

Sticky Chicken Drumsticks

Meatballs with penne & tomato, basil sauce

Homemade Chicken Fajitas

Asiany Turkey Lettuce Roll Ups

Beef Tacos

Easy Peasy Carbonara

Homemade potato wedges

Cheesy Potato Wedges

Rocky Road Bites

Chewy Chocolate Chip Cookies

Sticky Chicken Drumsticks

12 chicken drumsticks

Marinade

4 tbsp honey

2 tbsp wholegrain mustard

3 tbsp soy sauce

1 lemon juiced

1 tbsp of sesame seeds

Preheat the oven to 180c/350F/G 4

In a large bowl combine the honey, wholegrain mustard soy & lemon and stir well to evenly mix all of the ingredients.

Pop the drumsticks into the bowl and leave in the fridge to marinate for 1 hour or overnight.

Line a baking tray with foil or parchment paper and transfer the drumsticks onto the tray.

Spoon a little extra marinade over the drumsticks

Sprinkle with sesame seeds & cook for 30 mins

Transfer to a plate and serve immediately

They can also be cooked and served cold.

You could also use chicken wings, thighs or chicken fillets.

Homemade potato wedges

6 rooster potatoes

Olive Oil

Salt & Pepper

Preheat the oven to 180c/350F/G 4

Slice the potatoes in wedges

Place a clean dry tea towel over the wedges to remove excess moisture.

Pop into a bowl and drizzle with oilve oil , salt & pepper

Transfer to a flat baking tray & cook for 20 mins or test by inserting a sharp knife to ensure cooked.

Cheesy Potato Wedges

6 cooked wedges

1 handful of mozzarella cheese

3 pieces of cooked bacon chopped

1 tbsp chopped red onion

1 tbsp of chilli mayo

Preheat the oven to 180c/350F/G 4

Slice potato wedges into 3 pieces

Pop into a small heat-proof bowl

Chop the bacon and place over the wedges

Scatter the onion over the bacon

Drizzle the sweet chilli mayo over the dish

Top with grated mozzarella

Pop into the oven for 7 mins until bubbly and slightly golden.

Meatballs w Penne &Tomato, Basil Sauce

½ kilo beef minced

Or ½ kilo turkey mince

2 tbsp tomato ketchup

1 red onion chopped finely

2 cloves of garlic finely chopped

Sprinkle of chilli flakes (if you like spicy food)

1 cup of breadcrumbs

1 carrot grated

2 eggs beaten

Olive oil

2 tbsp of warm water

500g Penne Pasta

Tomato & Basil Sauce

2 cans of tomatoes or 12 fresh tomatoes

1 glass of red wine or chicken stock

2 cloves of garlic finely chopped

1 red onion finely chopped

1 tablespoon of sugar

Sprinkle of chilli flakes (only if you like spicy food)

1 handful of chopped basil

1. Sprinkle a medium non stick pot with a little olive oil, onion (from both the sauce recipe & the meatball recipe) cook for 5 mins on medium heat, stirring all the time, then add the garlic for a further 2/3 mins until infused.

2. Reserve half the onion and garlic mixture in the non stick pot and add the remainder to the ingredients below.

3. Place the mince, tomato ketchup, egg, half the onion mixture breadcrumbs, carrot and warm water into a large bowl and mix well with your hands.

4. Using your hands shape the meat into bit sized meatballs, roll in flour and place on a tray while you finish rolling all the shapes.

5. Meanwhile make the tomato sauce, add the tomatoes sugar, and wine/stock to the reserved onion mixture, bring to the up to the boil add half the basil and continue to simmer for 15 mins until thickened and reduced.

6. Brown the meatballs in batches in non stick pan which is hot with a sprinkle of olive oil. Remove when browned and add to the tomato and basil sauce.

7. Simmer the meatballs in the tomato & basil sauce simmer for a further 20 mins.

8. Served on a bed of cooked penne pasta with the remainder of the fresh basil sprinkled over the top.

Asiany mined turkey lettuce roll ups

½ kilo beef minced

½ kilo or turkey mince

4 tbsp sweet chilli sauce

2 tbsp of soy sauce

1 carrot finely chopped into thin sticks

6 baby corn sliced in 4 pieces

1 clove of garlic bashed & chopped finely w salt

½ red onion finely chopped

Olive oil

2 tbsp of warm water

To serve

1 good quality iceberg lettuce

1 pack of beansprouts

½ cucumber finely chopped into thin sticks

1 carrot grated

1. Place the mince & 2 tbsp sweet chilli into a bowl and mix well to bring the flavours together

Heat a little oil in a medium non stick saucepan and cook off the onion, 2 mins later add the garlic and continue to cook for 1 min then add the carrot and corn cook for a further 2 mins.

Add the beef or turkey and continue, stir well and cook for 5 mins.

Add the soy sauce & remainder of the sweet chilli (you may add the water at this stage) cook with the lid off for a further 10 mins stirring every few mins.

Meanwhile separate the iceberg lettuce into individual leaves.

Grate the carrot & chop the cucumber.

Wash the beansprouts.

Assemble the lettuce cups on a tray, pop in a little beansprouts, grated carrot and cucumber into the bottom of the lettuce cup, top with the Asiany Mince.

Pop in the centre of the table and let people help themselves – simply roll and eat.

Homemade chicken fajitas

Spice Ingredients

1 tsp of chilil powder

1 tsp of ground cumin

1 tsp of paprika

1 tsp of sugar

½ tsp of ground coriander

½ tsp of turmeric

2 tbls of lemon juice

Veggies & Chicken

1 onion diced

2 cloves of garlic finely chopped

1 red pepper – small bite sized chunks

1 carrot – small bite sized chunks

4 Chicken breasts sliced into cubes

Sprinkle of Olive Oil

Bite Sized Rocky Road

500g chocolate

150g marshmallows

45g crushed peanuts

90g of dried cherries, apricots or cranberries

Melt the chocolate in a large bowl over low heat

Chop the marshmallows in half or 1/3 use a scissors

Chop the cherries, apricots or cranberries

Crush the peanuts with a rolling pin

When the chocolate has melted combine the mallows, cherries & peanuts through the mixture.

Spoon the mixture into fairy cake cases and leave to chill for at least 50 minutes in a fridge.

Chewy Chocolate Chip Cookies

300g/12oz good quality milk chocolate

200g/8oz softened butter

100g/40z caster sugar

150g/60z soft light brown sugar

2 eggs beaten

300g/120z plain flour

1 tsp vanilla essence

1tsp of bicarb soda

Preheat the oven to 180c/350F/GM4

Lightly grease a baking sheet

Break the chocolate into small chunks, then pop into a plastic bag and use a rolling pin to hammer into small pieces…

Beat the butter and sugars in a large mixing bowl until light in colour and smooth. Beat in the eggs stirring through.

Add the flour, bicarb of soda & vanilla, stir in the chocolate chunks.

Spoon small mounds of the mixture on the your greased baking sheet, Make sure you leave space around each one as they expand and spread!!!!

Bake for 10/12 mins until golden brown. Be careful not to overcook as they set while cooling, leave on the tray for a few mins until set.

Valentine's indoor picnic

2011-02-10T02:58:00.000-08:00

Valentine’s Indoor Picnic

We all have one of those friends who is a fantastic cook. If this is your loved one then here’s a way to surprise and add the wow factor but spend very little time in the kitchen.. create an indoor picnic, (coffee table, cloth, candles, cushions, music)

Mont d'Or

Swiss & French Vacheron Mont D’orVacheron Mont D’or is a beautiful soft, rich, seasonal cheese made from cow's-milk in Switzerland or France usually in villages of the Jura region (an origin that has been officially controlled since 1981.

It is only produced between August 15 and March 15, and sold between September 10 and May 10. It is sold in round boxes of various diameters made of spruce and is so delicious served warm in its original packaging and eaten like a fondue.

Celebrate Valentines a little less conventionally

Create An Indoor picnic

Cover a coffee table with a tablecloth, placemats, shimmery material, or even a single duvet cover

Dig out some outdoor candles or lanterns, cushions etc. Pop on some romantic music....

Baked Vacheron Mont D’or

Served with a selection of

Grilled veggies, olives, salad , crusty bread & charcuterie

You will need....

1 box of Vacheron Mont D’or

(available from Sheridans Cheesemongers log on to www.sheridanscheesemongers.ie)

Alternative 1 box of camembert or brie

(available locally in Wicklow in A Cavistons in Greystones)

1 loaf of fresh crusty bread or fresh bread rolls

1 bowl of fresh rocket or baby leaf salad

Small bowl of marinated olives

2 grilled red peppers

Mixture of charcuterie, salami, coppa, Parma ham bressola etc.

1. Pop the cheese into a warmed oven of 180 for 10 mins

2. Pop the crusty bread into the oven for 5 mins

3. Toss the salad gently in a little balsamic

4. Pop the peppers on a little serving dish and also the olives.

5. Lay the charcuterie out on a wooden board or platter.

6. When cheese & bread are warmed pop on the wooden board or platter with spoons for scooping.

I love to have this with a sparkling wine or champagne, it works so well with the texture and smoothness of the cheese. Enjoy....

Sensational Chocolate Puddings...

Makes 6

Cooks Notes

These little puds need to be served straight from the oven.

Its really important to not overcook them so the best way is to either set the timer or really watch the time & bake for exactly 12 mins.. They should be moist & saucy in the centre..

Serve with a little bowl of whipped cream or icecream on the side...

They need to be chilled for a minimum of 4/5 hours, however you can make and chill for up to to 2 days!!

You will be an absolute pudding God/Godess when you produce these little delights!!!!

All you need is...

250g butter

5 eggs

75g caster sugar

250g chocolate.. 70% cocoa

50g plain flour

Preheat oven to 180

1. Whisk up the eggs until pale then add the sugar and whisk until well combined.

2. Half fill a medium pot with water, put the chocolate & butter into a heat proof bowl, and pop over the heat mixing slowly to combine.

When melted take off the heat and slowly add egg mixture beating until smooth.

Then gradually fold in the flour.. Pour into buttered little ovenproof dishes and chill for 4/5 hours /overnight or up to 2 days

When ready to have dessert…. Pop into the oven on a tray for exactly 12 mins @ 180

Chocolate Fondue with fresh berries & marshmallows

1 ½ bars of good quality dark chocolate

2 tbls of cold butter in little cubes

Zest of an orange (if you have it)

1 handful of fresh berries (your choice)

1 handful of marshmallows

Break the chocolate into squares and pop into a small bowl over simmering water. When the chocolate is melted add the butter cube by cube. The chocolate will have taken on a nice glossy shine.

Pop the bowl onto a plate surrounded by the berries and marshmallows with some cocktail sticks to pierce the berries and mallows…

This is a fab dessert as its so romantic to share and the mixture of flavours work really well..

If you happen to have a fondue set in your cupboard this is the perfect opportunity to use it!

If you remaining b

Fillets of salmon with warm balsamic dressing

2 fillets of salmon

2 tbls of olive oil

2 tbls of balsamic vinegar

Extra olive oil for cooking

Snipped chives for garnish

Preheat the oven to 180 – place the salmon fillets on a baking tray drizzled with olive oil and cook for about 12 to 15 mins depending on the thickness of the fillet..

Meanwhile warm the olive oil and balsamic … do not boil… drizzle this dressing over the salmon and top with snipped chives…

Italian Baked potatoes

3 potatoes sliced thinly

2 ripe vine tomatoes sliced

10 fresh basil leaves

1 handful of grated Parmesan cheese

1 handful of breadcrumbs

½ cup of cream

salt & freshly ground black pepper

Build layers of the potato, tomato, basil & cheese (in a small ovenproof dish) sprinkling each layer with salt & pepper as you go.

Tip the cream into the mixture and cook in the oven @ 200/400f, Gas 6 for 30 mins checking to ensure the potatoes are cooked thru.

While the oven is on why not chop up 1 red pepper, 1 red onion, 2 cloves of garlic, 1 courgette and cook for 20 mins sprinkled with a little olive oil…

Pepper Crusted Fillet Steaks

2 x 8 oz Fillet Steaks

Coarse Salt & fresh cracked black pepper

Drizzle of olive oil

Drizzle the fillets with olive oil then season on both sides with course Sea Salt, Cracked black Pepper & a drizzle of olive oil

Heat the oil in a small pan medium high heat. Cook fillets for 3 to 4 mins each side for medium rare

or more to your liking…

Red wine Jus

Its best to make the red wine jus first as you can leave it to rest.

1 cup of red wine

4 cubes of cold butter

Salt & Pepper

Place the wine in a small saucepan, boil until reduced by half, takes about 6 mins.

Remove from the heat and add the butter bit by bit until butter is melted and sauce is thickened. Season with salt & pepper.... and its ready to go!!!

East Coast Wonderful Filling Winter Soups

2011-01-21T14:52:00.000-08:00

East Coast Wonderful Filling Winter Soups

More Wonderful Winter Soups… to keep the cold at bay!! Make in batches over the weekend and you have delicious soups instantly to have for lunch during the week. Or why not have some friends over for a light dinner/supper you could dress them up with croutons, toasted pita bread, a scattering of chopped herbs or roasted pine nuts and serve with a basket of mixed breads for an extremely economical dinner, and how easy is it when you can prepare them well in advance and simply heat and serve.

Thai Chicken, lemongrass & Coconut Soup

Serves 4

3 chicken breasts or chicken thighs, thinly sliced

2 teasp of red curry paste

1 can of coconut milk (reduced fat)

1 cup of chicken stock

2 stems of lemongrass, white part finely chopped

4 cloves of garlic

1 teasp of black peppercorns

6 kaffir lime leaves finely chopped

1 small red chilli thinly sliced

1 tbls of fish sauce

2 tbls of lime juice

1 teasp of soft brown sugar or palm sugar

Coriander leaves as garnish

Pop the curry paste, lemongrass, peppercorns & garlic into a food processor/blender and process until they all blend together to form a smooth paste.

Transfer the paste to a non stick saucepan, gently heat on low temperature, gradually adding the coconut milk and stock , bring to the boil.

Add the thinly sliced chicken and kaffir lime leaves, bring back to the boil and simmer for 10 mins.

Stir in the lime juice, fish sauce, sugar and chilli.... Enjoy

You could also add some noodles just remember to use a bigger pot!

Donellis Roast Carrot & Parsnip Soup

With a drizzle of honey

Serves 4

4 carrots peeled and cubed

2 parsnips peeled and cubed

2 potatoes roughly cubed

2 cloves of garlic

1 tablespoon of olive oil

2 tbls of honey

1 litre of veggie stock

Salt n pepper to season

1 tablespoon of chopped fresh herbs

Heat oven to 180 – place carrots, parsnips, potatoes , garlic & honey on a baking tray and drizzle with the olive oil. Cook for about 15 mins until veggies are soft.

Donelli’s Minestrone Soup

400g Borlotti beans – 1 can

400g Haricot beans – 1 can

1 large onion chopped finely

3 celery stalks halved then sliced

2 carrots sliced

1 courgette halved then sliced

1 red pepper cubed

1 yellow pepper cubed

2 cloves of garlic crushed and chopped

400g chopped tomatoes whizzed

2 litres veggie stock

1 handful of basil leaves torn

1 teaspoon of smoked paprika

150g orza or other small pasta shapes

2 tablespoons of olive oil

To Serve

2 tablespoons of shaved Parmesan cheese

2 tablespoons of basil pesto

Optional

2 tablespoons of chopped chorizo sausage

2 tablespoons of bacon or Pancetta

Method