Fish!!

Fish has long been recognised as one of nature’s healthiest foods and with its rich package of nutrients it is one of the few foods that can truly be called a super-food.

You need to eat fish at least once a week to get the full benefit for your heart. It also has other benefits for your well being, and this is why nutritionists recommend that we eat fish twice a week. This should include at least one oil-rich fish – such as mackerel, herring, trout and salmon.

Oil-rich fish is an excellent source of beneficial Omega 3 oils, which can help to prevent blood clots, keep the rhythm of your heart healthy, and may help to lower blood pressure. Fish can also help to develop healthy nervous system, eyes and skin.

Guide to Buying Fish

Pay your local Fishmonger a visit they are certainly the experts and will be more than happy to help you understand what fish is in season and what fish is the best value for money.

Don’t be afraid to ask for advise from your Fishmonger and they are usually more than happy to bone, fillet or skin fish which is very helpful.

How do I know Fish is Fresh?

Choose whole fish with bright, prominent shining eyes,

bright red or pink gills, distinct skin colour and above all has a clean fresh “Sea Smell”   Fresh Fish doesn’t have a strong “Fishy Smell” 

Fillets of fish should be translucent in colour and have no signs of discoloration

Storing Fish

Pop fresh fish in the fridge as soon as possible, it’s a good idea to remove it from plastic and pop into a container with a lid. 

Some fishmongers have specialist foil pouches, which are great for storing fish.

Fresh Fish in good condition will last up to 48 hours in your fridge  

Freezing Fish

All fish can be successfully frozen.

Fresh white fish can be frozen for a maximum of 6 months.

Oil-rich fish is best if used within 3 months. 

Mackerel, Herring, Trout Or Salmon 

Do not freeze previously frozen fish.

Cooking Fish

Fish is a very versatile food and can be cooked in many

different ways. In most recipes a similar fish can be

substituted for another. Whiting, hake and haddock are

good examples of this.

Fish cooks quickly so take care not to overcook.

When cooked, fish loses its translucent look and will

flake easily.

A good rule of thumb is to allow 10 minutes per 2.5cm

of thickness when cooking fish. So to grill a hake fillet

that is 2.5cm at the thickest part, simply grill for 5 minutes,

turn and continue to cook for another 5 minutes. Increase

or reduce the cooking time as necessary depending on the thickness of the fillet.

Oven bake – Salmon or Seatrout Fillets 

Monkfish drizzled with a little olive oil & lemon

Fish Cakes – combination of fish with fresh herbs, egg, 

Fish Curry – Coconut milk, curry paste and selection of fresh fish

Fish Pie – light cream sauce, mixture of fresh fish poached gently in the cream sauce and top with mashed potatoes

Easy Fish & Chips 

Serves 4

4 fillets of Hake or Haddock

2 eggs lightly beaten

3 tablespoons of flour

Salt & Pepper

Grated Lemon Zest

3 rooster potatoes

Olive Oil 

Butter

Pop the beaten on egg on 1 plate 

Combine the flour with salt pepper and grated lemon

Slice the Roosters into wedges, drizzle with olive oil and place on a baking tray @ 180 for 20 mins.

Meanwhile heat a non stick pan, dip each fish fillet in the egg first and then the flour.  Pan fry fillets for 2 mins each side then transfer to a baking tray and pop into the oven for 10 mins .

Serve with a garden peas,  lemon wedge & tartar sauce.

Donellis Seafood Lasagne

Serves 8 

This is a delicious, decadent dish, so save it for the special occasion and really enjoy it..

This Seafood Lasagne can be made up to two days beforehand, and will store perfectly in the fridge for two days.  I would not recommend freezing.

Preheat the oven to 160/325 or Gas mark 3

Ingredients 

2kg Seafood mixed to your taste, in bite sizes pieces.

Salmon, prawns, cod,  (do not overdo the smoked fish or it will overpower the delicate delicious taste of the dill)

1 large handful of dill

900 ml of cream

2 tablespoons of grated fresh parmesan & 2 tablespoon of mozzarella

1 large glass of white wine

2 cubes of fish stock

Lasagne Sheets

Salt & Pepper

• Pop the wine into a large saucepan bring to the boil and simmer for 3 mins.
• Crumble in the stock cubes and stir well
• Add the cream, bring back to the boil
• Add half the chopped dill & simmer for 5 mins 
• Reserve 1 large ladle of the sauce in a separate jug
• Pop the seafood mix into the pot and bring up to a simmer
• Add the remainder of the dill, salt & pepper 
• Cook for 10 mins
• Lay the bottom of an ovenproof dish (approx 32cm x  22cm) with sheets of lasagne
• Pour an even ladle of fish and sauce on the base layer, cover with another layer of lasagne and repeat
• Cover the top layer the reserved sauce and scatter with the cheese mixture
• Pop into the oven for 20/25 mins until bubbly
• Set aside covered for 5 minutes before serving.
• Serve with a little dill on top and a light sprinkle of parmesan cheese
• Delicous with a fresh green salad of rocket and baby spinach, or some steamed sugar snap peas...

This is one of Donellis favourite recipes we love making it really enjoy eating it too!!     For more Donellis Recipes please log on to www.donellis.ie

Eggs!

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 eggs which come from hens which are reared in battery cages,

Barn Eggs...
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.

Free Range eggs...
come from hens which have access to an outside area with vegetation.

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.


French Toast – bread dipped in whisked egg and a little milk then pop onto a non stick pan with a little butter


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...


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...

Fillings....
Tomatoes, finely chopped red onion, grated cheddar
Bacon, grated mozzarella & tomato
Spinach, mushrooms & grated mozzarella
Ham & mushroom

Baked  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 around them 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..



Courgette, Red pepper & Spinach Frittata
Serves 4

6 eggs
2 courgettes -
1 Red pepper – or whatever colour you have
2 potatoes cubed, steamed for 5 mins
1 red onion
2 handfuls of baby spinach
2 tbls of milk
1 tbls of olive oil
1 clove of garlic finely chopped
1 handful of cheese grated, mozzarella or cheddar


Heat the oil in a medium non stick pan and cook the onion and potato over high heat for 2 mins turn down and cook for a further 5 mins on a low heat, ensure the potatoes are nearly cooked before you add the courgette and cook for a few mins more, Pop in the garlic and cook for a further minute.
Add the spinach and cook until the spinach is wilted and excess moisture evaporated.
Combine all of the ingredients on the pan so they are evenly combined.
Beat the eggs with the milk and season with salt and pepper.
Stir in half the cheese and pour over the veggie mixture.
Cook for about 4 mins until just about set.
Remove, scatter with the remainder of the cheese and place under a hot grill to cook & set the top.

Leave to set for 2 mins when cooked golden.  Place a plate on top of the pan and flip over so the frittata comes out easily.

This is a most wonderful dish as it is so versatile you can use any combination of veggie you have at home, use the same method to cook them in the pan and you have a delicious meal in minutes.

Serve with a Green Salad & some crusty bread if you wish.



Egg Fried Rice  - serves 4

4 eggs
1 spring onion chopped
2 handfuls of frozen peas
2 handfuls of frozen corn
(Optional) 1 can of shrimp or cooked bacon or ham
4 cups of cooked long grain rice
2 tablespoons of oil.


Cook the rice in a large pot of boiling water until aldente, remove from heat, transfer to a large sieve and run under cold water until cool.
Shake, shake well to drain any excess water and spread out on a baking tray to dry. ( When completely dry and cold you can transfer to a covered bowl and keep in the fridge for up to 2 days, if you are not going to use immediately)
Beat the eggs with a pinch of salt and a little of the spring onion.
Cook the frozen peas and corn in a pot of simmering water for 3 mins, drain.
Heat the wok over very high heat, add the oil and heat until very hot, reduce the heat, add the egg and very lightly scramble.
Tip in the rice before the egg is set, increase the heat, and stir to separate the rice grains.
Add the corn, peas and any other veggies or ingredients you are using , continue to cook for 1 minute, add a good splash of soy sauce and combine well.
Transfer to a bowl and garnish with the remainder of the spring onion.

This dish is a complete light meal by itself or is very nice in conjunction with a stirfry.



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


Heat the oil in a large frying pan over medium heat.
Add the onion and pepper and cook for five mins until they are soft.
Add the chill & garlic and cook briefly.
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.
Season with Salt & Pepper
Smooth over the top of the mixture and make eight hollows with the back of a spoon.
Crack the eggs into each hollow and pop the lid on the pan.
Heat the tortillas on the grill or in the oven and quarter when warm.
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!!

Heartwarming Winter Soups

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

There is nothing quite like a hot bowl of soup on a cold winter’s day, a bit like today.. so why not get cracking at brewing up some batches of Heartwarming Soups..?

A soup is basically a warm food that is made by combining ingredients such as meat and/or veggies 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 that 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…

Heartwarming Soups 

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…

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 

This is really a great tasting 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 to saute

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.

Warming Winter Curries

From Japan, China, Thailand, India, Phillipines, Burma, Indonesia, Malaysia etc.

Curries have to be the best warming winter food, they can be extremely easy to prepare and cook or you can take some time to ground up spices and herbs to create your own variations.   

Dried spices – Ensure they are in date with lids on correctly in store cupboards,  in many Asian countries people buy their spices on a daily basis in the markets therefore ensuring they produce the freshest tasting curries. 

Look out for The Organic Herb Company – a Wicklow based company producing fantastic dried herbs and spices!

Curry powder is a British invention from the era that Britian occoupied India, the British wished to recreate the Indian Spice Taste and hence developed a range of curry powders.  Today there are many variations of curry powder on the market – if you are going to use a spice blend choose good brand and be prepared to add some additional spices yourself..

Curry Spice Blends 

2 tablespoons whole cumin seeds, toasted

2 tablespoons whole cardamom seeds, toasted

2 tablespoons whole coriander seeds, toasted

1/4 cup ground turmeric

1 tablespoon dry mustard

1 teaspoon cayenne

Directions

Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste.

Chicken, Beef, Prawns, Combination of Veggies 

Cook off  1 onion finely chopped, 1 clove of garlic, add 2 tbls of curry powder, then add the meat & veggies… 2 cups of stock.  Bring to the boil then simmer for 10 mins until meat is cooked – serve as is or add 2 tablespoons of  natural yoghurt or half a cup of ittle coconut milk.

Curry Pastes

A curry paste is a combination of spices and herbs blended to form a paste

There are many great variations of curry pastes from Indian to Thai on our shelves today these are a great stand by to have in your cupboard or once opened in your fridge…

Thai Green Curry Paste

• 1 stalk lemongrass, minced OR 3 Tbsp. frozen or bottled lemongrass (available at Asian stores)
• 1-3 green chilies, sliced (Thai green chilies OR jalapeno)
• 1 shallot, sliced, OR 4 Tbsp. minced red onion
• 4-5 cloves garlic
• 1 thumb-size piece of galangal OR ginger, thinly sliced
• 1/2 cup chopped fresh coriander stems
• 1/2 cup fresh basil
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 3 Tbsp Fish Sauce; Vegetarians: substitute 1 Tbsp. soy sauce
• 1 tsp. Shrimp Paste (available at Asian stores)
• 2 Tbsp. lime juice
• 1 tsp. brown sugar
• 3-4 Tbsp. coconut milk (enough to blend ingredients together)

Preparation:

1. Place all ingredients in a food processor, chopper, or blender.
2. Process well to form a fragrant Thai green curry paste. Taste-test it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili for more heat. You can bottle up any leftovers and keep it in the refrigerator for up to 1 week. Freeze thereafter. ENJOY!

Pop the paste into a non stick saucepan, cook for 2 mins until fragrant and then add the coconut milk gradually stirring all the time to make a smooth sauce…

Side Dishes:

Steamed Rice, Vegetable dish, Natural Yoghurt, Yoghurt & banana, 

Indian – Breads - 

Channa Masala, Spicy Lentil Dahl, 

Vietnamese Beef Curry

1kg – 2lb of stewing beef 3 carrots cut into chunks

1/2 teasp of five spice powder 1 red pepper cubed

1 teasp of curry paste – green 2 toms roughly chopped

2 tbls of lemongrass finely chopped 600ml /1pt of water

3 cloves of garlic finely chopped 2 handfuls of basil leaves

2 tbls of soy sauce

2 tbls of peanut oil

Mix the five spice powder, curry paste garlic, soy. 1 tbls of lemongrass and 1 tbls of oil in a small bowl or cup with a little spoon…. Then combine this mixture with the beef in a bowl and leave to marinate for about 1 hour at room temperature.

Heat the oil in a non stick pot and when hot pop in the beef and brown it off this should take you about 5 – 7 mins.   Then add the water, carrots, pepper & tomatoes & the remaining lemongrass, bring to the boil – reduce to a simmer and cook with the lid off for about 1 ½ hours or until beef is very tender.  Pop in 1 handful of basil leaves 10 mins  before serving and combine with the beef.

To Serve – garnish with the remainder of the basil leaves and some finely chopped red chilli  & serve with basmati rice.

Red lentil & Sweet Pepper Curry

2 teasp sunflower oil 1 red pepper cubed

1 onion chopped 1 yellow pepper cubed

2 garlic cloves 1 orange pepper cubed

2 tbls of curry powder  1 courgette diced

150g (5oz) red lentils 1 carrot cubed 

600ml 1pt veggie stock   2 tbls fresh coriander

1 can chopped tomatoes - whizzed

1 ½ tablespoons almond flakes toasted

Salt & ground black pepper 

Heat the oil in a non stick pot and cook the onion for about 2 mins then pop in the garlic & stir in the curry powder,  cook for about another min.  Now toss in the all veggies and combine with the onion mixture ensuring you get all the veggies coated with the onion mixture. 

Add your stock, tomatoes & lentils, & cook on a medium heat until lentils are soft which takes about 20 mins, Season with a little salt & pepper, fold in the coriander and continue to simmer until sauce has reached the consistency you like!!

If you would like dress up this dish why not pop a handful of flaked almonds on a non-stick pan for about 2 mins until toasty… serve curry in a bowl with flaked almonds scattered on top.

Serve with basmati rice.. or Indian breads…

Donelli's..…Thai Chicken & Lemongrass Curry

Serves 4

3 Lemon Grass Stalks, crushed & sliced thinly

Or 2 tbls of prepared lemongrass (in a jar)

10 Kaiffir Lime leaves

2 cloves of garlic crushed & chopped

2 tbls of Thai Fish sauce

1 can of coconut milk

½ small cup of chicken stock (maybe)

2 teasp of Thai red curry paste

3 handfuls of veggies… mixture, carrots, peppers etc.

use whichever veggies you have to hand… that’s whats great about a curry…. 

4 chicken breasts or Chicken Thigh Strips 

1 tbls of peanut oil..

Garnish

2 tbls of crushed roasted peanuts

1 handful of coriander or basil..

Method

Heat the peanut oil and pop in the garlic &  lemongrass, cook on low heat for about 1 min and then add the fish sauce & curry paste… cook for a further 2 mins on low heat.. this allows the flavours to develop and is an important step in establishing the complexity of flavours in this very simple but delicious curry… 

 When you can smell the aroma of the paste begin to add in the coconut milk.. make sure you shake the coconut milk before opening to homogenise the milk…  stirring until all the coconut milk in combined with the paste…

 (you may or may not need to top up with the chicken stock at this point… as some coconut milks are thicker than others, you can be the judge of this)  pop the kaffir lime leaves into the curry sauce and bring to a simmer adding in your choice of veggies (if they take time to cook eg peppers)  Add the sliced chicken to the curry and cook for a further 12 mins on a simmer with the lid off if you like a nice thick curry or lid on if you like it quite saucy!!   

Transfer to either one large bowl (or individual serving bowls) topped with coriander or basil & crushed peanuts… & a Thai Jasmine rice.  

Thai Jasmine rice goes wonderfully with this curry as its flavour compliments it…  Jasmine rice is traditionally produced in Thailand … it’s a very easy rice to cook as it’s a soft rice and benefits from steaming… simply pour in measured rice to measured water  & bring to the boil, simmer with the lid on …. For about 15 mins… 

Thanksgiving Feast

Thanksgiving is the single biggest holiday in America, where families from all religions and nationalities come together to celebrate.  Thanksgiving has been celebrated for a long time in America however it was not until 1941, that congress declared Thanksgiving as a national holiday, to be celebrated the 4^th Thursday in November.

Turkey is the traditional dish for the Thanksgiving feast. In the US, about 280 million turkeys are sold for the Thanksgiving celebrations. There is no official reason or declaration for the use of turkey. They just happened to be the most plentiful meat available at the time of the first Thanksgiving in 1621, starting the tradition.

Sweet Pumpkin, Nutmeg & Pecan Pie 

1kg of pumpkin or butternut squash

100ml milk

100ml cream

3 eggs

200g brown sugar

500g short crust pastry

1 tsp cornflour

2 tbsp caster sugar

200g soft brown sugar

Grating of Nutmeg

1 pinch of cinnamon

1 handful of chopped pecans

You need a 23cm pie dish for this recipe.

1. Peel & Chop the pumpkin bite sized chunks.  Pop the pumpkin into a pot with the milk, sugar, cinnamon and a grating of nutmeg, cover and cook over a gentle heat for about 45 mins to 1 hour, ensuring the pumpkin is soft.
2. Drain and leave to cool in a sieve over a bowl for a few mins.
3.  Meanwhile butter the pie dish with a little butter.  Roll out the pastry & line the pie dish with 2/3 of the shortcrust pastry .  
4. Pop the pumpkin into a bowl and mash well, combine with cream, 2 eggs and the cornflour.  
5. Pop the pumpkin mixture into the pastry case and scatter the pecan nuts over the top.  Roll out the remainder of the pastry into a circle to fit the pie dish.  
6. Use a fork to press the sides down.  Pop the remaining egg into a cup, whisk with a fork until frothy, and brush the top and sides of the pie case with the egg mixture.  
7. Use a fork to make an air hole in the centre.  Bake in a preheated oven @ 170 for about 45 mins or until golden brown.   

Serve with freshly whipped cream…….

Lisa’s New York Style Wacky Sweet Potatoes 

Cut 2 large sweet potatoes into cubes pop into a roasting pan

Pour a small glass of orange juice over the potatoes

1 Tablespoon of brown sugar, mix well and cook @ 200 for 15 mins

Pop into a bowl and scatter with baby marshmallows!!!! 

Roasty Sweet Potatoes

6 Sweet Potatoes 

2 tbls of extra virgin olive oil

1 tsp of cumin

Salt & Cracked black pepper

Cut the sweet potatoes into large cubes, pop into a bowl and drizzle with the olive oil, cumin salt & black pepper.  

Transfer to a baking tray and place into the oven with the turkey for the last 30 mins.

Succotash

An American veggie dish using corn & butter beans

1 onion diced

2 cloves of garlic finely chopped

2 red peppers diced

2 courgettes diced

1 cup of frozen corn kernels

1 cup of frozen petit pois

1 can of butter beans drained

1 cup of passata (sieved tomatoes)

Salt & Pepper

1 tbls Extra virgin olive oil 

In a non stick pan heat the olive oil cook the onion until translucent, then add the garlic cook for 1 min.

Now pop in the peppers & courgettes, cook for about 5 mins and  then add the corn, peas, beans & pasata. 

Continue to cook for about 10 mins until the veggies are tender.  

Season with salt and cracked black pepper

Maple Roast Turkey Breast w Riesling Gravy

1 Turkey Breast 

3 tbls of butter

3 tbls of pure maple syrup

1 cup of Riesling wine

1 cup of stock

Oven @ 200C  gas 6

1. Season the turkey breast with salt, pepper and rub with 1 tbls of butter.
2. Pop the Turkey into a baking pan and place in the oven to cook
3. About an hour before the end of cooking gently melt the maple syrup and butter pour mixture over the turkey breast and continue to cook.
4. Remove the turkey from the oven and place on an carving board to rest, (as it better to carve) covered completely with a clean cloth
5. Reserve the pan juices to make the Riesling wine gravy

Riesling Wine Gravy

Drain excess fat from the juices of the pan, transfer to a small pot.  Pop the wine, salt & pepper into the pot and bring to the boil.  Leave to simmer and transfer to a sauce boat or if you wish to thicken it with a teasp of gravy granules.

Turkey Guidelines

2.2 kg – 5 lbs – 1.5 hours

4.4 kg – 10lbs – 3 hours

Irish Halloween Traditions

Barmbrack or Bairin Breac --   Bairin means loaf and Breac – speckled due to the fruit…  

Is a great fun part of the Irish Halloween custom. The Halloween Brack traditionally contained various objects baked into the bread and was used as a sort of fortune telling game.   In the barnbrack were: a pea, a stick, a piece of cloth, a small coin (originally a silver sixpence) and a ring. Each item, when received in the slice, was supposed to carry a meaning to the person concerned: the pea, the person would not marry that year; the stick, would have an unhappy relationship; the cloth or rag, might have bad luck; the coin, would enjoy good fortune or be rich; and the ring, would be wed within the year. Other articles added to the brack include a religious coin to symbolise going into the priesthood or to the Nuns.  

Why not create your own little fortune game…

A Very Quick Barmbrack

1 ½  cups of mixed fruit

8oz/225g self raising flour

1 egg beaten

2 teasp cinnamon 

2 tablespoons of brown sugar

3 tablespoons of milk

300ml/1 good sized mug of cold tea

Honey or golden syrup

Some rings wrapped in parchment paper.

Soak fruit overnight in the cold tea, strain next morning

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)

Melt a tablespoon of honey or golden syrup and brush over the brack when nearly cool.  Wrap in greaseproof paper and keep in a sealed container.  

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

Sprinkles

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.  Scatter a few sprinkles over the top..

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.....

As well as carving pumpkins why not try some really easy pumpkin dishes that will have you buying pumpkins at any time of the year…

Pumpkins have become extremely easy to buy, 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..

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..

Make a delicious soup heart warming pumpkin & potato soup – use 4 potatoes & 1 medium pumpkin cubed & peeled.. you can either use veggie stock our  how about spicing it up with chilli, coriander & coconut milk...

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

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

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

Remove from heat, add basil.  

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

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

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

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

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

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

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.  

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

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

Leave to cool

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

Scatter the pinenuts and feta gently thru the spinach.

Lastly squeeze over the fresh orange juice

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

Back to basics stocks, soups & the best brown bread..

Stocks are really easy and cheap to make… all you need is a little time.  

Stocks are basically the flavour base that make sauces, soups, casseroles & risottos taste fantastic!

Veggie Stock

1 large carrot, chopped

1 large parsnip, chopped

2 medium onions chopped

6 sticks of celery chopped

1 bunch of mixed herbs for example - thyme, bay, parsley

1 tablespoon of black peppercorns

3 litres of water

Pop all of the above ingredients into a large saucepan, simmer, uncovered for 1 ½ hours, strain through a large colander. Discard the veggies and leave liquid to cool before popping into the fridge or containers in the freezer.

Chicken Stock

2kg chicken bones

2 medium onions, chopped

2 sticks of celery chopped

2 medium carrots chopped

1 bunch of mixed herbs

2 teasp of black peppercorns

5 litres of water

Pop all of the ingredients into a large saucepan, simmer uncovered for 2 hours, strain through a large colander, and discard the chicken bones and veggies.  Leave liquid to cool and store for 1 week in the fridge or in containers in the freezer.

When you’ve made the soup why not get cracking at brewing up some batches of Heartwarming Soups..

A soup is basically Soup is basically a warm food that is made by combining ingredients such as veggies or meat + veggies 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 pocket.

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 Campbell Soup Company invented condensed soup in 1897, in the US..  Americans consume 2.4 billion bowls of Tomato, Cream of Mushroom, & Chicken Noodle each year!!

But we are going to make our own satisfying homemade healthy & thrifty soups!

Heartwarming Soups

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…

The Very Basics..  Mixture of Veggies +  Liquid which can be water or stock or 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, 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

Dress them up….

Croutons, toasted pita bread, a scattering of chopped herbs, roasted pine nuts, toasted almond, a spoon of yoghurt, or crème fraiche and serve with our fantastic brown bread for an extremely economical dinner. 

Soups have great keeping properties, in the fridge for 4 days or freeze and have anytime….simply heat and serve.