East Coast Summer BBQ’s

 What a Fab Day!!!

I’ve just been online checking out the weather forecast for the Island and so far it looks great for the next 5 days!!  So now it’s the moment we’ve been waiting for -  its time to get out there - clean out that BBQ and get cooking this evening!!

We’ve got some great recipes for you to enjoy and also were gonna explain the difference between: 

A Marinade or a Spice Rub… is a question my friend Sam asked me last Saturday as we tried to BBQ in what felt like Baltic Conditions!

A Brine(very common in US & Canada)

- is basically a salt based solution which adds juiciness to proteins which tend to dry out on the BBQ for example Turkey …

2 litres of water – bring to the boil add 1 cup of salt & 1 cup of brown sugar – cool down completely and steep a whole turkey for 12 hours it absorbs some of the liquid and becomes plump, keeps it juiciness when cooking… you can also use with turkey breasts but only soak for 30 mins and just barely cover with the solution.

A marinade is basically a sauce/ liquid solution that you soak raw foods before cooking.  Marinating tenderises the fibres in meats and adds amazing flavours to meat and veggie dishes.. 

No Hard rules: To tenderise you need Wines, Vinegars, Citrus juices oranges, lemons & limes,

To add texture and flavour use natural yoghurt, jams, chutneys, spices & fresh & dried herbs…

Red Meat or Game up to 3 days

Chicken up to a maximum of 24 hours

Fish, Seafood a couple of hours

 Herb & Spice rubs… 

A dry mixture of salt, pepper, spices & herbs which adds flavour & texture to meat dishes …

Meat rubs have gained popularity amongst the BBQ ing crew.. and are a fantastic simple way to add flavour to every day food..

Use with – Chops, Burgers, Chicken, Steaks etc.

I saw a little of Michael McIntrye (UK Comedian) last night and he did a very funny piece about spices locked away in our cupboards and how Salt & Pepper take pride of place on tables and some of the others never see the light of day.. for example… The poor “Five Spice” plastic was never taken off the jar, Mustard moved with them from the last house & cumin fell out of the cupboard one day and that’s all he’s seen!

We all have spices we do not use… Combining ingredients into Meat Spice Rubs is a great way of trying new flavours and using up your spices…

Try combinations

Of 1 tablespoon of Sea Salt & ! tablespoon of Cracked black pepper with smaller quantities of another 3 spices – bring down the quantity of the stronger spices..

Oriental..

1 tbls Seasalt & Cracked black pepper with 1 teaspoon of five spice & ¼ chilli powder

USE UP…

mustard seeds, five spice, cumin, coriander, chilli powders, seeds, curry powders, cayenne pepper, turmeric, ginger, nutmeg… Any combination of spices in your cupboard

The great basic meat rub…

2 tbsps sea salt                       ½ tbsp of cayenne

2 tbsp brown sugar                  ¼ cayenne pepper

1 tbsp cumin

Combine and store in an airtight jar… 

Drizzle meat with a little oil, sprinkle meat rub a few pinches per portion.  30 mins before cooking..

Tropical chicken spice rub

2 tbsp ginger

2 tbsp sea salt

½ tbsp of brown sugar

1 tbsp of black pepper

1 clove of garlic finely chopped

Zest of fresh orange

Vegetarian Options…

Don’t forget the vegetarians.. have in lieu of salads ….

Roasted Tomato, Feta & basil parcels

20 Cherry tomatoes halved

20 Cubes of Feta Cheese

20 Fresh basil leaves

Drizzles of olive oil

Drizzles of  balsamic vinegar

Make 6 double parcels by placing 2 squares of foil on top of each other.  Divide the mixture between the squares .. Drizzle with olive oil and balsamic.

Scrunch in the top to make parcels…

BBQ for 15 mins…  Also great in the oven @ 180 for 15 mins..

Other parcel options… 

Goats Cheese, Red Peppers, Sunblushed tomatoes, fresh basil pesto

Aubergine, Courgette, Olive layer with halum cheese

Thinly sliced potato, garlic chopped very finely & sliced tomato or mozzarella cheese layered.

Chocolate baked bananas

4 ripe bananas

2 handfuls of chocolate buttons or drops

1 handful of mini marshmallows (optional)

2 tablespoons of grand marnier (optional )

Make a slit through the skin of the bananas along one side – making sure you don’t cut the whole way through. Lay the buttons into each slit with the marshmallows and a drizzle of grand marnier.   Pop each banana onto a sheet of foil..  and seal up into a parcel.  Pop onto the BBQ for about 12 mins  Enjoy..   Serve with vanilla ice cream…

Butterflied Indian spiced BBQ Lamb

2.5kg leb of lamb – butterflied (ask the butcher)

Ginger chopped

4 cloves of garlic

1 tsp, cumin, coriander, turmeric& & paprika spices

juice of 1 lemon

4 tablespoons of natural yogurt

Whizz up all the marinade ingredients in a mini blender or mortar & pestle

Coat lamb in the marinade and leave for at least 4 hours or overnight..

Pop flesh down on a hot bbq for 25 mins, flip over for another 15 min.  This will produce a lamb that is pink in the centre … or leave it on for another 15 mins for more well done.

To serve leave the lamb to rest for 15 mins then carve into thick slices and scatter with coriander.

Serve with a Green Raita

Which is a yoghurt chutney with fresh coriander leaves..

300ml natural yogurt

2 handfuls of coriander leaves chopped v finely

2 cloves of garlic chopped v finely

juice of 1 lemon

½ peeled cucumber chopped v finely

Combine and keep in the fridge until serving..  

Cooking with Kids this Summer

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 …. Lets Get Cooking.

Simple tasty food that they will love to cook & eat:

Saussie Kebabs with Fresh Pineapple

Sticky Chicken Drumsticks

Pizza bases with lots of toppings..

Chocolate dipped strawberries

Blueberry iced lollies

Granny Donellis holiday bun mixture

Chocolate Dipped Strawberries… 

1 handful of Chopped White Chocolate & Milk Chocolate – 20 Strawberries with stems on…

Wash & dry the strawberries

Put the chocolate into two heatproof bowls

Fill two medium saucepans with a couple of inches of water bring to a simmer.

Turn off the heat and set the bowls over the heat to melt.

Or pop chocolate in two microwaveable bowls – microwave at half power for 30 secs – stir and heat again for approx. 30 secs

Line a baking tray with greasproof paper – hold the strawberries by their stem and dip in the chocolate – let the excess choc drop back into the bowl.  Place on the greasproof paper sheet to dry.

Dip a fork in the white chocolate mixture and drizzle over the dipped strawberries….

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/ grill to its highest setting. Or set the oven to 200 and use a baking sheet covered in foil or greasproof.. 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, and you could substitute the sausages with some chicken breast pieces.

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

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

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

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

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

5.        Spoon a little extra marinade over the drumsticks

6.        Sprinkle with sesame seeds  & cook for 30 mins

7.        Transfer to a plate and serve immediately

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

Blueberry Iced Lollies

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 and are made with fresh blueberries that are full of vitamin C. Makes: 12    50ml  ice pops Ingredients 200g blueberries 100g caster sugar75ml 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 Donelli’s Holiday Bun Mixture

 8 oz butter                    8 dessertspoons of  caster sugar3 eggs                                    1 cup of milk 12 dessert spoons of sifted self raising flour  1.      Melt the butter over heat in a saucepan2.      Take off the heat – add the sugar and stir until well combined 3 mins3.      Beat the eggs with the milk4.      Pop in gradually to the mixture stirring for another 3 minutes5.      Mix in the flour stirring to a smoothish batter6.      Pop into cake cases into a preheated oven @ 200 for 15 to 20 mins.

What I love about this recipe is that it needs very litte equipment and is so easy to make…  so if you are in a holiday home you can still entertain the little ones and have some fun!

These buns are delicious on their own or with some homemade jam.. they are also great fun to decorate with icing and sprinkles…

Rocky Road Chocolate Bites 

500g chocolate

4 handfuls of marshmallows

1 packet crushed peanuts

2 handfuls of dried apricots, cranberries, or your choice

1.           Melt the chocolate in a large bowl over low heat

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

3.           Chop the cherries, apricots or cranberries

4.           Crush the peanuts with a rolling pin

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

6.           Spoon the mixture into fairy cake cases and leave to chill for a couple of hours in the fridge

East Coast - Summer Picnics

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… 

·        Pack of napkins & cutlery

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

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

·        A couple of bottles of water are always useful

·        A disposable bbq

Perfect Picnic Food..

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.

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

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..

Old fashioned Homemade Lemonade w oranges

Easy peasy to make, keeps for 1 day in the fridge, but make sure you cover it as it will absorb other fridge flavours

4 lemons
2 oranges
6 cups of water

½ cup of sugar

Pop the sugar & water into a saucepan, bring to the boil and cool by adding lots of ice cubes.

Roll the lemons & oranges on the kitchen worktop

Juice the fruit pop into jugs & mix well with the stock syrup.

Add  water to your taste. 

Add ice, & serve

You can also add some chopped fruits like strawberries..

Enjoy... For a change you could also exchange the oranges for limes

Mediterranean Filled 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

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.

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. 

Rocky Road Chocolate Bites

500g chocolate

4 handfuls of marshmallows

1 packet crushed peanuts

2 handfuls of dried apricots, cranberries, or your choice

1.           Melt the chocolate in a large bowl over low heat

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

3.           Chop the cherries, apricots or cranberries

4.           Crush the peanuts with a rolling pin

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

6.           Spoon the mixture into fairy cake cases and leave to chill for a couple of hours in the fridge

Most of all Enjoy!!

Soccermania!

Ireland play Spain Tonight so it’s gotta be an easy tasty dinner or some easy nibbles with a group of friends watching the game!

Easiest & one of the Cheapest  Dips

Donelli's Version of Tzatziki

6 tablespoons of natural yoghurt – 2 cloves of garlic chopped very finely – ¼ cucumber chopped finely- ¼ cucumber grated – mixt it all up and serve

with

Pitta bread – cut into bit sized pieces, drizzle with olive oil and pop into a heated oven for 10 mins @ 180.

Mini hamburgers

4 handfuls of minced beef

1 egg whisked

Salt & Pepper

Mix together – shape into small patties and press into burger shapes- pop in the fridge for 30 mins.  Heat a pan and cook for 1 min each size – then into the @ 180 oven for 10 mins.

Chicken Wings

Pop into a bowl and combine Sweet Chilli, Soy & squeeze of 1 lime – add the chicken wings mix well and lay flat on a baking tray cook again @ 180 for 20 mins.

Cocktail Saussies

1/2 kilo of cocktail saussies

3 tablespoons of honey

2 tablespoons of wholegrain mustard

Combine the above and spread on a lined baking tray – cook @ 180 to 200 for 15 to 20 mins. 

Homemade Pizza ideas…

USE - Pizzas bases– Pitta bread or Ciabatta sliced in half

Spread base with Tomato Relish – Chutney – Pesto

Top with:

    Mozzarella, Sunblushed tomatoes, Salami

    Ham, Mozzarella & tomato

    Ham, pineapple mozzarella

  

    Chorizo, Roast Peppers

    Buffalo mozzarella, fresh tomatoes

Or make some .....

Fresh Tomato & Basil Crostini

Ten Slices of French Bread or Ciabatta:

3 Irish Tomatoes chopped

1 clove of garlic chopped v finely w a little salt

4/5 basil leaves shredded

Extra Virgin Olive Oil

Pop the bread on a baking tray, drizzle with oilive oil and bake in the oven for 5 mins until crispy.

Combine the tomatoes, garlic & fresh basil, pop on top of the toasty bread and enjoy!!

Why not throw in a bit of Spanish…..?!

Quick Patatas Bravas

3 potatoes cut into cubes

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

1.          Pop the onion in a hot pan and cook for for 3 mins tip in the garlic & chilli and continue to cook for about 5 mins.

2.          Add the pasata with the wine, bring  to the boil then simmer for 15 mins. 

3.          Season with salt, pepper and the sugar.

Place potatoes on a baking tray coating them in olive oil pop into the oven for 15 mins @ 200 or until cooked.

4.          Transfer to a serving bowl and pour warm sauce over the potatoes

Super Summer Salads

Its just fantastic that we can now enjoy some Super Summer Salads, take the time to buy really fresh local produce as it tastes amazing and needs very little work.  Also when making salads for dinner consider making a little extra popping it aside without dressing and you can have it for lunch the next day.

Take Potatoes

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

Simple is best so try…

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 (Dressing recipe included)  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 according to pack instructions 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

Easy Salad Dressings…

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

Add finely chopped sunblushed tomatoes for added variety..

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

1.            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

2.            Place the beets & radishes into a bowl

3.            Combine the crème fraiche & yoghurt until smooth

4.            Reserve a tbls of almonds & then scatter the remainder over the top of the beets & radishes and combine gently with the dressing.

5.            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

1.            Remove the outer leaves from the red cabbage and using a potato peeler (or a steady hand and sharp knife) finely shred the cabbage..

2.            Slice the sugarsnaps down the centre removing any tough ends.

3.            Juice the orange

4.            Grate the ginger

5.            Combine the sugarsnaps, red cabbage and ginger in a mixing bowl

6.            Pour the orange over the salad and mix thoroughly

7.            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

1.            Slice the baby potatoes in half & then chop the sweet potatoes into approx the same size pieces.

2.            Slice the red onion thinly removing tough ends etc.

3.            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

4.            Transfer to potatoes to a baking tray and add the garlic cloves unpeeled.

5.            Pour the olive oil over the potatoes & garlic ensuring they all have a coating .

6.            Pop into the oven for about 20 mins or until cooked

7.            Transfer to a mixing bowl and add the caramelised onions, balsamic & seasalt… using your hands toss gently until well combined…

Warm Salads

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

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 leave to cook for 15 mins or until cooked.

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

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

4.            Combine the butternut mixture with the, onion &  spinach,

5.            Scatter the pinenuts and feta gently thru the salad

6.            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

1.            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

2.            Place the beets & radishes into a bowl

3.            Combine the crème fraiche & yoghurt until smooth

4.            Reserve a tbls of almonds & then scatter the remainder over the top of the beets & radishes and combine gently with the dressing.

5.            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

1.            Slice the baby potatoes in half & then chop the sweet potatoes into approx the same size pieces.

2.            Slice the red onion thinly removing tough ends etc.

3.            Chop the chorizo and fry gently in a warm pan for 3 mins each side

4.            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

5.            Transfer the potatoes to a baking tray and add the garlic cloves unpeeled.

6.            Pour the olive oil over the potatoes & garlic ensuring they all have a coating .

7.            Pop into the oven  for about 20 mins or until cooked

8.            Transfer to a bowl and add the caramelised onions, chorizo with oil, balsamic & seasalt… using your hands toss gently until well combined…