Healthy Fun food for Kids to Cook

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

Or

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

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

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.

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.

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.

Heart Warming Soups

Heart Warming Soups

Happy New Year!!!

It’s time for some hearty food that will warm the body and soul. Soups are the perfect food for this purpose. Its great to brew up a couple of soups over the weekend and you can have for lunch during the week either take it to work with your or heat it at home straight from the fridge. You can also bulk them up with pasta, lentils, noodles or sweet potatoes and they could convert to a really quick filling dinner in the evenings....

Donelli’s Tuscan Bean & Veggie Soup...

We have been making this soup every day in Donellis for the past 8 years , spring summer, autumn & winter and we have customers who have this nearly every day for lunch. I also have a bowl most days and especially if I’m having a very busy it’s a great way of ensuring you get the correct balance of food into your system. Its also very low in fat, high in protein and is packed full of flavour.... in addition it will give your system a great boost in this damp cold weather... please enjoy...

Stores in the fridge for approx 5 days...

Serves 4

2 cans of chopped tomatoes

3 cloves of garlic finely chopped

1 red onion finely chopped

½ long red chilli finely chopped or ¼ teasp dried chillies (optional)

2 Cans of mixed beans drained or use dried beans (soak min 4 hours)

1/2 litre of veggie stock

3 carrots , 2 peppers, 1 courgettes, 4 sticks of celery, chopped into same sized pieces

Salt & pepper

Little Olive Oil

Pop a little oil in a non stick pan, swirl around the bottom of the pot for about 1 min, toss in n the onion and cook over a low heat, till softened about 5 mins. ( You must stir the onion or shake the pot to ensure it cooks evenly) Pop in the garlic & the chilli and cook for about 1 min.

Next add the veggies and stir until well combined

Add the tomatoes & stock cover the pan, turn up the heat and bring to the boil, uncover and simmer for 15 mins.. season with salt and lots of freshly ground black pepper & serve with crusty bread.

Hearty Lentil & Veggie Soup

Serves 4

1 can of chopped tomatoes whizzed

1 litre of veggies or chick stock

2 cups of soaked lentils

1 onion finely chopped

3 cloves of garlic finely chopped

Combination of mixed veggies, carrots, peppers, courgettes

Salt & pepper

3 tbls of flat leaf parsley

Olive Oil

Heat the oil in a pot over a low heat, toss in the onion and cook till softened about 5 mins. Add the garlic and cook for about another minute. Pop in the veggies and stir until well combined.

Add the tomatoes, stock & lentils cover the pan, turn up the heat and bring to the boil, uncover and simmer for 20 mins.

Scatter in the flat leaf parsley season with salt and lots of freshly ground black pepper & serve with crusty bread.

Asiany Sweet Potato, Roast Cashew & Chilli

Serves 6 people

5 sweet pots peeled & large cubes

2 carrots peeled & large cubes

1 white onion finely chopped

1 litre veggie stock

1 red chilli finely sliced

1tbls grated ginger

2 cloves of garlic finely chopped

1 handful of cashew nuts

3tbs soy sauce

1 can of coconut milk

Peanut oil 
Few sprigs of coriander plus extra garnish

Heat peanut oil in non stick saucepan pop in the onions, ginger & chilli cook for 3 mins then add the garlic, & cook over heat until soft.

Pop sweet pots, carrots and veggie stock in pan bring to the boil & cook for a 15 mins.

Blend this mixture until smooth

Add half the soy sauce all the coconut milk and coriander.

Return to the heat and bring up to a simmer

Pop the cashew nuts in a no stick pan or pot pour over the soy sauce and heat for about 5 mins shaking to ensure they brown evenly

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

Turnip & Wholegrain Mustard Soup

500g turnip cubed

175g potatoes cubed

100g onions 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.

Magical Christmas

East Coast – Magical Christmas

I say this every year but I really cannot believe Christmas is basically right here… ( and what a year we have all had)

I wonder are a lot of you guys in the same position as me in that I’m really not sure this year where I am spending Christmas, its changing on a daily basis (or twice daily) because of our weather situation.

We have lived in Wickow Town for the past 13 years and I have never ever seen snow like I have seen over the past 24 hours. On Tuesday morning the 22nd of December I woke to a white blizzard outside our windows spreading right up the hills and out to sea, quite incredible to see but also debilitating.

This Christmas in Ireland its all about improvisation and particularly in the counties of Ireland that have been hit badly by our weather,

So don’t panic if you haven’t got it all under control, check back to the past few weeks recipes and as we say chillax… pop on the Christmas Music make a cuppa… or pour a glass of wine and if you cannot get out to do grocery shopping have a good look in your freezer, fridge & store cupboards, you will be surprised what you can turn into simple starters, lunches, etc. and also clear out at the same time...

If you can get out to the shops and are cooking this Christmas, plan a few menus and write the shop list, this way you will save Time and Money!!

Wishing all of you a safe happy Christmas & a wonderful 2011. In January I am looking forward to chatting about delicious soups & low budget dinners. Stay warm xx

Best Wishes to you and yours…

Siobhan @ Donellis

East Coast – Magical Christmas Dinner

Fantastic Potatoes with sticky parsnips…

Serves 6

These really are tasty because with this method you get the crispy bit on the outside and the melty sweet bit inside… just Fab…

10 potatoes peeled & cut into large chunks

4 medium parsnips peeled , & cut into sticks

1 medium bulb of garlic broken into cloves

Small handful rosemary

2 lg. Tablespoon of honey

3 tbls Extra Virgin Olive Oil

Preheat your oven to 200, fan 180, gas 6.

Cook potatoes in a pot of cold, salted water and bring to the boil when it begins to simmer add the parsnips… cook for a further 5 mins, drain and steam until dry.

Transfer to a roasting dish, sprinkle the garlic cloves thru the veg… add the warmed honey & drizzle enough olive oil to make the veg glisten. Cook for about 20 mins and check they are cooked through by inserting a knife to ensure soft in the centre.

Festive Potato Gratin…

Fantastic Dish that can be cooked 2 days before & stored in the fridge ready for reheating

1 deep baking or Pyrex dish about

30cm x 30 & 7cm deep

10 potatoes peeled & sliced thinly

(evenly or they wont cook properly so take your time)

5 generous handfuls of baby spinach

4 roast peppers sliced into strips

½ litre of cream

3 handfuls of mozzarella

2 cloves of garlic chopped vv finely

Cover the bottom of the dish with a layer of potatoes.

Spread a handful of the spinach & peppers on top and continue to layer up the dish with potatoes, spinach, peppers until it is packed tightly.

Meanwhile heat the cream with the garlic over a low heat until just hot and the garlic has infused nicely.

4. Pour over the gratin, scatter the top with mozzarella cheese and pop into the oven @ 180 for 1 hour, you need to check the centre of the dish to ensure the potatoes are cooked through and if not pop back in for a further 15 mins.

When cooked, leave to cool with a weight on top of the gratin (this will compress it and allow you to slice into whatever shape you wish) An easy weight to use is place a baking tray on top of the gratin with a saucepan of cold water weighing it down… Leave to compress until cold enough for the fridge…..

Festive Tips for Cooking the Bird!!

If you are using a frozen turkey ensure it is thoroughly defrosted before cooking. The safest way to defrost a turkey is in the bottom of your fridge.

Remove about hour hour before you are ready to begin prepping the Bird, to bring to room temperature.

If you are buying a fresh turkey also need to store it in your fridge. Remove about hour hour before you are ready to begin prepping the Bird, to bring to room temperature.

Weight: Check the number of people you have coming for Christmas lunch and then also that they all eat turkey as you only want enough plus leftovers next day.... and also you need to ensure it fits in your oven

It is also good to bear in mind that the bigger the turkey the longer it takes to cook for example

4.5kg turkey will take 4 hours 17minutes to cook unstuffed, however if you decide to stuff this size turkey it will take 5 hours 23 mins to cook. This will feed 6 to 8 people plus left overs...

Preheat the oven to 180c/350f/Gas 4

Pop the turkey into a large roasting dish – breast side up

Cover the breast with lots of Real butter & season with some salt & pepper, prior to cooking, this is very important to maintain the succulence of the turkey, I also drape maple cured bacon over the top of the breast... this is another layer of protection from drying out...

If you are stuffing the turkey, loosely pack the stuffing in the cavity, the stuffing should weigh no more than 10% of the actual weight of the unstuffed bird

Now wrap the turkey in greaseproof paper and cover that with tin foil, it will be like a little tent, this will ensure the moisture is continually retained.

Each hour, remove the turkey from the oven and baste the turkey in its own juices....

Keep the oven door closed as mush as possible to keep it at the right temperature

Half an hour before the turkey is due to be fully cooked, remove the tin foil and greaspoof paper to brown the turkey..

If you are cooking a stuffed turkey, the centre of the stuffing should also be piping hot as this is the slowest part of a stuffed bird to cook

WWW.Safefood.eu - Cooking Calculator

How do we know its cooked Insert a thin skewer into the thickest part of the leg, remove it and press it flat against the skin of the turkey to see if the juices run clear. If you happen to have a meat thermometer you can also use this to check the temperature is above 75 degrees.

For the tastiest and juiciest turkey, all the bird to rest for at least half an hour, cover with the foil and a thick clean towel, this basically seals the moisture and also the turkey settles and stays hot.

It’s also a lot easier to carve!

If you do not have a fan assisted oven then we recommend that you do not stuff your turkey. With these other ovens, the safest way to cook your stuffing is on a roasting dish or tray separate from the turkey.

Stuffing… as wild as your imagination…

No need to weigh just use your hands to measure and taste to adjust the seasoning…

6 handfuls of breadcrumbs, 2 onions sliced and lightly cooked, 1 tablespoon sage & parsley, 2 generous tablespoons of melted butter

6 handfuls of breadcrumbs, 1 handful of cranberries, 1 apple, 1 tablespoon parsley, sage, rosemary & thyme 3 generous tablespoons of melted butter.

6 handfuls of breadcrumbs, 2 handfuls of chestnuts, 1 handful of chopped Pancetta, good glug of olive oil, 1 egg lightly beaten, knob of butter, pinch of nutmeg, zest of 1 lemon.

Pop into foil or a baking tray covered and cook @ 180 for 30 mins

Wok Tossed Brussels Sprouts w Chestnuts & Pancetta

20 Brussels sprouts cut in half

2 handfuls of chestnuts

3 slices of pancetta cut into bit sized pieces

1. Steam the Brussels sprouts for 3 mins.

2. Heat a non stick wok with a little oil….

3. Pop the brussels sprouts into the wok

4.2 mins later toss in the chopped chestnuts & pancetta and cook for a further 2 mins…

Serve immediately

Festive Entrees and Starters

East Coast –Festive Entrees/ Starters…

The Simplest…

Melon with Parma Ham & Dried cranberries

This is best served soon after plating…

Half the melon & scoop out the seeds

Slice melon into slices and then into large cubes

Pop about 6 pieces onto individual plates

Carefully drape a few slices of Parma Ham on top of the melon

Scatter about 6 dried cranberries per plate

Mixed salad leaves with crumbled Stilton cheese, Pinenuts & Semi Sundried Toms..

– serve it with crusty bread

This is best served soon after plating…

1 handful of baby leaves pp

1 tbls of stilton cheese pp

1 teasp of pine nuts pp

3 or 4 Sunblushed toms pp

1 tbls of olive oil pp

1 teasp of lemon pp

1 teasp of balsamic pp

Combine the olive oil with the lemon & balsamic …you could give it a good shake up in a clean sterilized jar. This is your dressing… Can be made 2 days in advance & left in the fridge.

Pop the leaves into a bowl, sprinkle with the dressing and gently toss or just shake the bowl, you can get a very nice even coverage of the leaves using this technique.

Pop the leaves into bowls/plates

Crumble the Stilton using your finger tips .

Scatter the Stilton, sundried toms & pinenuts over the leaves

This is a fantastic easy but tasty salad.. a great starter prior to the main event… the Stilton could easily be substituted for goats or buffalo mozzarella cheese…

Smoked Salmon, Dill & Lime Pate

200g smoked salmon

150g cream cheese

Juice of 1 lime

4 teasp of dill

Salt & black cracked pepper

Pop the cream cheese & lime juice in a blender and whiz until smooth

Next pop in the smoked salmon & dill until you reach the consistency you like…

Season with salt & pepper to taste

Serve in little pots garnished with fresh dill and with toasty bagels, pita breads or simply brown bread on the side with a slice of fresh lime!

Keeps for about 4 days in the fridge….

Donellis Festive Ideas....

The Festive season seems to start earlier and earlier each year, however I can really only get into the season when December hits and then I love it and begin to plan the next month of festivities.

So read on because I will share some lovely festive ideas & canapé ideas with you that you could either use at home over the festive season or make extras and use as delicious foodie pressies.

Quick & Easy Ideas for Festive Drinks

Crostini.. slices of French bread, ciabatta or any form of crusty loaf, 1 day old … drizzle with olive oil a rub of garlic and bake on a tray @ 180 in the oven for 7/8 mins until slightly brown… cool and store in an airtight container for 5 days..

Puff Pastry… buy the ready rolled out sheets and simply cut into little squares or be very festive and buy a star cutter– brush with egg and bake @ 170 for 6/7 mins until brown… cool and store in an airtight container for 3 days..

Pita bread , cut into bite sized pieces drizzle with olive oil and bake in the oven @ 170 for 4 mins.

Some simple ideas to pop on your bases....

• Goats cheese, roast peppers & pesto
• Smoked or barbequed salmon, dill, lime, Mayo
• Brie topped with slices of pear
• Prawns mixed with coriander and sweet chilli sauce
• Basil pesto, semi sundried tomatoes, buffalo mozzarella
• Roast peppers drizzled with olive oil & Parmesean Cheese
• Pan fried mushrooms with parsley, lemon, garlic & 1 tablespoon of cream..
• Rocket & feta cheese with a grating of orange rind
• Spicy Tuna, 1 small can drained tuna, mixed with flat leaf parsley, 1 tablespoon Dijon mustard & 2 tablespoons of sweet chilli sauce.

Pates, Smoked meats, fish, cured salamis etc. are also fantastic simply topped on these little bread slices, or puff pastry stars..

Gourmet Crisps, tortilla chips , pitta bread squares,

Sliced carrots & celery make a delicious healthy alternative

Serve with some homemade dips...

Tzatzki

1 cucumber

200g plain yoghurt

3 tablespoons fresh mint chopped

2 cloves of garlic bashed

1 tablespoon lemon juice

Keeps for 2/3 days, covered in the fridge

Cut the cucumber lengthways and then finely chop one half and grate the other. Combine yoghurt, finely chopped garlic, mint , lemon juice and cucumber. That’s your dip…..

Olive Tapenade

400g kalamata olives, pitted

2 cloves garlic

2 anchovy fillets drained (optional)

2 teasp Dijon mustard

1 tablespoon lemon juice

¼ cup olive oil

Place all these ingredients in blender and process until smooth.. transfer to a jar and cover with oil… keeps in the fridge for about 2 weeks. Great as a dip with pitta bread, warmed and cut into rough pieces.

Warm Honey roasted nuts

500g mixed nuts,

for example: almonds, brazil, pecans, macadamias, cashews

175g honey

1 tablespoon of curry powder

1 teasp ground cumin

Preheat oven to 150 – combine all the ingredients in a small pot over low heat. Then simply spread the nuts on a baking tray lined with baking paper ( or you will have a nice job scrubbing the tray) bake until golden brown. This takes about 15 minutes.. Transfer to bowls and serve..

Buy a carton of Mixed olives…. Drizzle them with olive oil, squeeze of lemon juice and maybe some rosemary.. or toss with semi sundried tomatoes, and chunks of feta cheese.

Or get a large plate, platter or tray and arrange all of the above …

Limoncella/Limoncello

Limoncella is a traditional lemon liqueur, originating from the Amalfi Coast in Italy. Thanks to an old Italian Friend of mine, many years ago I managed to persuade her to part with her Uncle’s Limoncella Liqueur recipe its actually a vv simple recipe and uses few ingredients.

Keep Limoncella in the freezer, its fab as an after dinner drink in a little shot glass. Or pop a nip in sparkling wine with a strawberry!!!

You just need a little time and patience ... the end result is worth it...

8 unwaxed lemons

500ml of vodka

2 cups of caster sugar

2 cups of water

Soak the lemons in cold water for 1 hour, remove and dry well.

Get yourself a very sharp knife and very finely peel the lemons, ensuring no pith is attached.

Pop the peel into a large jar and cover with 350ml of vodka. Cover and allow to stand in a cool dark place for 3 days.

3 days later............

Pop the sugar into a pot with 2 cups of water, combine well and bring to the boil.

Reduce the heat, and simmer for 20 mins. Allow to cool completely.

Add the syrup to the vodka/peel mixture and combine really well.

Allow to stand again in a cool dark place for 2 days.

2 days later again.....

Add the remaining vodka, 150ml to the jar. Allow to stand again in a cool dark place for 2 days.

2 days even later.....

Filter the mixture through muslin and use a funnel to pop the liquid into a bottle.

I purchase some of those flip top bottles and it looks great in them...

Stand for 1 week before using.

Cranberry port and orange relish

450g Cranberries

Juice and zest of 3 oranges

1 piece of fresh ginger peeled and halved (bout the size of your thumb)

75g caster sugar

3tbs port

1. Heat the cranberries, orange juice, port, ginger and sugar in a saucepan stir until sugar has dissolved.

2. Bring to the boil and stir again, cover and simmer for 5 mins.

3. When cool remove the ginger.

4. Pop into a clean sterilised jar and store in the fridge

Apple & Walnut Marmalade…

Delicious with cheeses..

450g red eating apples

60g unsalted butter

juice and zest of unwaxed lemon

75g soft brown sugar

125g walnuts chopped roughly

2 tbs of brandy

1. Cut apples into quarters.. don’t peel… take out core and cut quarters up into little pieces…

2. Melt butter and add lemon, sugar and apples, Simmer for about 15 mins stirring occasionally, until apples are cooked but not falling apart.

3. Turn up the heat to cook off the excess liquid.

4. When the mixture is cool, add the walnuts.

5. Transfer to a sterilized jar and store in the fridge for about 1 week.

Wonderful Italian Chocolate Christmas Cake

A rich chocolate cake with the festive flavours of cinnamon, orange & brandy

225g dark chocolate

25g unsalted butter melted and cooled

2 tablespoon v fine breadcrumbs

125g whole blanched hazelnuts

125g walnut pieces

5 drops of vanilla extract

65ml brandy

1 teasp cinnamon

200g golden caster sugar

5 large eggs separated

1 large orange, scrubbed under warm water and the peel without pith

remove with a potato peeler and very finely chop

8 in loose bottomed tin

Pre-heat the oven to gas mark 4 350 or 180

1. Begin by buttering the cake tin generously, then sprinkle the inside with breadcrumbs, shaking off any excess.

2. Pop the hazelnut and walnut pieces in a food processor, then break the chocolate into small pieces and add to the nuts. Pulse the machine on and off until the mixture is of a grainy consistency, but not finely ground.

3. Transfer the mixture to a large bowl and stir in the vanilla extract, brandy cinnamon and melted butter and sugar mixing thoroughly.

4. Now gradually add the egg yolks, mixing in very well and finally add the orange peel.

5. Next whisk the egg whites to the stiff peak stage but not so thick that they become dry. Gently fold them into the chocolate mixture with a large metal spoon a few tablespoons at a time.

6. When all the eggs have been folded in spoon the mixture into the tin and bake in the oven of the centre shelf for about 1 hour to 1 hour 10 mins.

7. Cover the cake loosely with baking parchment for the last 10 mins to prevent it becoming too brown.

8. Remove – leave in the tin for a few mins then pop out to cool on a wire rack.

9. You can put some chocolate icing on this cake however I think it looks just fab to decorate with a sprig of holly or some little red berries & a dusting of icing sugar.

10. This cake freezes perfectly and keeps in the fridge wrapped in parchment & foil for about 2 weeks.. if you can resist it…..