Now generally I am a Chicken and fish fan so this dish mostly came about because my girlfriend gently suggested that I should cook something other than chicken tonight! Not one to dissappoint I head to the butchers with this in mind and picked out some lamb chops. Ok I know carrot and cabbage mixed together is coleslaw but there's something off putting about coleslaw which make my mind conjure up images of soggy cabbage drenched in watery cheap mayonnaise. Ew! So that why I'm sticking with carrot and cabbage salad!
Oregano Lamb Chops
4 good quality lamb chops
3 cloves of garlic chopped finely
3 tablespoon of olive oil
1 tablespoon of good quality balsamic vinegar
2 teaspoons of dried oregano
A good pinch of sea salt and ground pepper
Put the lamb chops in a ziploc food bag and add the chopped garlic plus the rest of the ingredients to the bag. Zip Lock the bag then shake so that the mixture completely coats all the lamb. Then put the bag in the fridge to marinate, while you prepare the salad. It's like sooo easy!
Simple Carrot and Cabbage Salad
The salad is just as easy. You will need:
1/4 of white cabbage
1 Large carrot
1 tablespoon of homemade mayonaisse
A good pinch of Sea Salt and Ground Pepper.
Peel the carrot and slice into thin strips and place in a large bowl. Then chop the cabbage finely and seperate into pieces. Add the cabbage, mayo, salt, pepper and mix it all up! Put the salad mix in the fridge.
I normally cook this for just my self and my girlfriend so I take two of the chops out of the marinade bag, reseal it and freeze. I find that when the meat is defrosted in the marinade it makes it very tender. So anyway take the lamb chops out of the fridge and place on a hot grill and cook till brown on both sides (about 5 mintues either side). Take the carrot and cabbage salad out of the fridge and put a portion on a plate and place a golden brown chop ontop!
Happy St. Patricks Day everyone! Yes today is the big day, Ireland's answer to Christmas, when the Guinness is flowing, the food is a plenty and it all generally ends messily! I was in Dublin city yesterday and the amount of tourists with cameras strapped around their necks, I presume to catch a glimpse of an elusive leprechaun or two, was nothing less than impressive. I think there is something about our fine land of green, which musters up a somewhat mystical notion in the hearts of foreigners, that we are simple folk who tend to the fields by day and drink ourselves to sleep at night. Sure if it makes for a good story, why argue with it, I say! Right I will leave you with this traditional Irish dish of Bacon and Cabbage which will be part of The Daily Spud's Paddy's Day food parade and I'm off out to pull some potatoes from the ground, have a pint of guinness and kiss the blarney stone... Slán abhaile agus go n-éirí on bóthar leat!
Good Auld Bacon and Cabbage This dish would have been traditionally served quite regularly in homes all over Ireland, as the ingredients are quite readily available. It's real comfort food for me and I love the fresh flavours of the veg.
Serves 4 900g of Shoulder of bacon 1/2 head of savoy cabbage, sliced finely 2 Carrots, chopped 1 onion sliced 2 tablespoons of butter A good pinch of sea salt and black pepper
Creamy Leek and Parsley Sauce: 2 tablespoons of butter (a generous knob) 2 tablespoons of flour 2 large leeks, sliced finely 100-150ml bacon stock 1 teaspoon of English mustard A good handful of parsley, chopped 1 tablespoon of fresh cream
Remove the bacon from any packaging and place in a pot of cold water over heat. Bring to the boil and simmer for approximately 40 minutes or until cooked. Remove from the water, place on a plate and set aside. Save the bacon stock.
To make the creamy leek and parsley sauce, melt the butter in a sauce pot and sweat the leeks until soft but not coloured. Add the flour, mixing to combine, then add a little of the bacon stock stirring until the sauce thickens. Judge the consistency of the sauce by eye, and you may want to use a little more or less to your taste. Season with a little sea salt and black pepper and stir through the English mustard. Keep warm until you have the consistency you require and then stir through the chopped parsley and tablespoon of cream.
To make the cabbage, melt the butter in a frying pan over a medium heat and add the onion and carrots, cooking until soft. Add the cabbage to the pan and allow to wilt down slowly, turning every now and then until it has wilted down and become tender.
Serve the bacon in slices topped with the creamy leek and parsley sauce alongside the cabbage. Enjoy!
I have a huge respect for the way people in Sweden view food. There is a major emphasis on eating well from a young age and also making the time to eat. While I worked as a chef in Gothenberg one of things that I was always impressed with was how, when lunch time rolled around, everything stopped and everybody working, from the kitchen porter to the restaurant manager, sat to eat a meal cooked by the head chef. The meals we ate were not just sloppy seconds, they were well thought out, healthy and delicious.
I've seen a similar emphasis on eating well being set in Swedish schools also, with fresh and healthy meals being produced for kids on a daily basis. When I went to school we were constantly served processed food with very few healthy options. I am aware that in Ireland many schemes have been introduced to teach kids about healthy options but it still does not seem to have a deep impact. In a world where we have more knowledge about food and it effects on the body than ever before, from what I can see our younger generations aren't easily provided with healthy wholesome meals as standard. It can't be hard to achieve and with with some simple planning this sort of eating can easily become common place. What do you think? How do schools in other countries approach healthy eating?
Swedish Cabbage Salad In Sweden it is quite common for restaurants to provide diners with a salad buffet table to accompany any main meals ordered. This tangy salad is quite common and is one of my favourite Swedish side dishes.
Makes about 6-8 portions. 500g of Dutch Cabbage (About half a head of cabbage). 100ml of rapeseed oil. 4 tablespoons of malt vinegar. 1 tablespoon of sea salt. 3 tablespoons of ground black pepper.
Prepare the cabbage by slicing into thin pieces and add to a large mixing bowl. Add the rapeseed oil, vinegar, sea salt and ground pepper. Mix the cabbage until all the ingredients are combined. Taste a piece of cabbage, you may want to add another spoonful of vinegar or perhaps a little more black pepper. Cover the bowl and place in the fridge. It's best to leave the salad for at least an hour or two or even over night. Serve cool as a tasty, healthy side dish.
THE SENSUAL VEGETABLE THAT IS THE CARROT! Carrots have always been and will probably always be my favourite vegetable! Something I read recently pointed to the fact that carrots Beta-carotene levels were not reduced during the cooking process which is great news as roast carrot is one of my favourite dishes! Here's just 4 reasons to EAT CARROTS!
They contain lung-healing, immune boosting, beta carotene.
One carrot a day will increase the beta-carotene levels in the body.
Carrots can regulate blood sugar.
And if in fact YOU are a LADY Carrot's can help increase menstrual flow.
CABBAGE! CABBAGE! CABBAGE!
Now cabbage would have been a completely no go area when I was a kid and I would avoid it like the plague, partly due to I think the memories of the horrible smell coming from the boiled version! However now that I'm just that little bit older, wiser, and slightly more well read, I can say that Cabbage truly is one of the greatest super foods and here's why:
Cabbage has a nitrogenous compound known as indoles, and indoles can according to recent research lower the risk of cancer.
Cabbage has an extremely high level of Vitamin C, chlorophyll, and Vitamins A, E and B.
It speeds ulcer healing and improves digestive health.
It is rich in antibacterial sulphur compounds which fight infection.
And on top of all that It's soooo low in calories! So dig in!
Oregano The Super Herb! Ever since I visited Turkey on a family holiday a few years ago I have been in love with this herb! It's seems to be a staple part of the Turkish diet and most dishes came covered in it. Not that I'm complaining! The rich aromatic Mediterranean flavour can really enhance a tomato sauce or a meat marinade. Not only does it taste great it is one of the best herbs to use in terms of antioxidant properties. HERE ARE 3 REASONS TO ADD IT TO YOUR NEXT DISH!
In a recent study Oregano had 3 to 20 times higher antioxidant activity than the other herbs studied.
Oregano is a great source of fibre.
A balanced diet with herbs such as Oregano can have huge beneficial health effects.
Now I don't know about you but when it comes to coleslaw I am extremely picky and only homemade will do. There is absolutely nothing worse than the soggy, boring, mayonaise laden coleslaws available from supermarkets which have been sitting in the salad bar all day long. Don't get me wrong, some places can get it right, but they are few and far between. It is extremely inexpensive and takes only a few minutes to make a really tasty coleslaw at home, plus you can add whatever you want to it! This is my plain coleslaw recipe but feel free to experiment with it, add your own ingredients and ideas!
Red Cabbage and Carrot Coleslaw I have a handy dandy Magimix food processor and it makes this recipe so simple and takes only minutes to prepare. If you don't have one, it's no big deal but it makes this easy recipe a little more time consuming. This crunchy coleslaw is the perfect accompaniment to any meat or poultry dish.
Serves 4-6 people 3 carrots, grated 1/2 head of red cabbage, finely chopped or coarsely grated 3 spring onions, finely chopped 3 tablespoon of mayonaisse 1 tablespoon of wholegrain mustard A good pinch of ground black pepper
Add all the vegetables to a large mixing bowl. Add the wholegrain mustard, ground black pepper and mayonaisse and using a large spoon combine all the ingredients until the carrot and cabbage is evenly coated. Transfer to a large serving dish, cover with cling film and place in the fridge until you are ready to serve. The coleslaw should last 2-3 days kept in the fridge.
Well we're two rooms down on the house and surprisingly after 3 days in a row in IKEA, I'm still ready for more! We have just got in the door from sorting out the bedroom, with a bed and wardrobe set for delivery tomorrow. I have to admit that with all the rushing around, we have ended up in the cafe twice and I have to confess that I have munched my way through 30 meatballs in the last two days, with copious amounts of mashed potato, gravy and lingonberry jam! But then again when you are lugging your life around there is most definitely a need for some serious comfort food. Speaking of which today's recipe is one of my ultimate comfort foods- Slow cooked lamb shanks for many need absolutely no introduction as you will know just how delicious, slow-cooking this off-cut of meat is. If you haven't tried them before, give this recipe a go it's perfect for the cooler evenings.
Lamb Shanks with Colcannon Mash I really am a sucker for a good lamb shank, with it's melt-in-the-mouth texture, which literally falls off the bone, it truly is a thing of beauty! The key is to slow cook it at a low temperature. This transforms the gnarly piece of meat into a rich and juicy piece of deliciousness. You can serve it on normal mash, sweet potato mash, or with lentils, but I love colcannon and seeing as it is the season, it makes perfect sense!
Serves 4 30ml/2 tbsp of olive oil 4 lamb shanks 4 garlic cloves, roughly chopped 3 onions, finely chopped 1 carrot, finely diced 1 stalk of celery, finely sliced 350ml/12 fl oz of red wine A few sprigs of thyme, tied in a bunch with string 650ml/1 ½ pts of stock (vegetable or beef) 2 tablespoons of cornflour A good pinch of sea salt and ground black pepper
In a large casserole dish, heat the olive oil and add the lamb shanks and brown on all sides. Remove and set aside. Fry the onions for two to three minutes until soft but not browned. Add the garlic, carrot and celery and fry for another couple of minutes. Pop in the thyme and stir through. Add the red wine and bring to the boil and simmer for five minutes. Place in the browned lamb shanks and pour over the stock. Bring to a steady simmer, then cover and place in the oven at 150oC/300oF/Gas Mark 2. Cook the lamb shanks very slowly, for three hours, turning them half way through the cooking time, until the meat is extremely tender and almost falls off the bone. Toward the end of the cooking time, taste and season. If you want to serve the lamb shanks with its juices, I remove a few ladles of the juices and place them in a small saucepan. Then place two tablespoons of the juices in a bowl and stir through the cornflour until you have a smooth mix, pour this back into the saucepan and bring to a steady simmer, cooking down until you have a thick gravy. Serve in large deep bowls with the colcannon.
For the colcannon: 1kg potatoes, peeled and diced 250g cabbage, finely sliced 1 bunch of spring onions, finely sliced 2 tablespoons of butter 75ml of milk or cream A good pinch of sea salt and black pepper
Add the peeled and diced potato to a pot of cold water, cover, place over a high heat and bring to the boil. Reduce the heat and simmer until the potato is tender when pierced with a fork. Place a metal steamer into another pot, add a little water and bring to the boil. Place the cabbage into the steamer and steam cook until it is tender. When the potatoes are cooked, remove from the heat, drain into a colander, then add back into the pot with the butter and milk. Using a potato masher, mash the potatoes until smooth and creamy. You may want to add a little bit more or less milk and butter, it's up to you! Add in the spring onion, steamed cabbage, sea salt and black pepper and stir through with a spoon until evenly combined. Serve with the lamb shanks.
I am coming to you live from my hotel room in the sunny south of Ireland in Ballingcollig, Cork. I was doing a cookery demonstration for the Hope Foundation last night and it went extremely well! It was my first time doing a demo in front of a live adult audience, so I couldn't rely on my usual school demo tricks like asking them what they bring for their lunches, and of course every kid sticks up their hand. No this is a little different, but in a good way, I get to give more tips about the stuff I am cooking and I can choose dishes which are a little more interesting than stuff only kids will eat.
Last night I was demoing some of my favourite dishes from the book, I did 7 dishes altogether, which were my aromatic duck salad (with duck supplied by the lovely folks from Silverhill), hasselback potatoes, tomato chicken thigh supper, garlic mushroom and goats cheese pasta, mushy roast garlic and cherry tomato pasta, and my favourite dessert, Kerstin's bursting berries with white chocolate!
We did a bit of a signing after the demo, so a huge thank you to everyone who came up and bought a book, and big shout the folks at the Hope Foundation who pulled off the whole night with huge success! Mark was our cameraman for the night and popped me the tape of the whole thing, so when I get time I will stick it up here, so you can take a peak!
Today's recipe is going all Irish, as for the next few days, the country will be taken over by a rush of green and lots of celebrations. A few of the towns we drove through today already have their bunting up in the town square! This recipe is from my Cork News column which is out today, and for any foreign readers out there, this dish is quite a traditional Irish dish, so I hope you like it!
Traditional Irish Food: Colcannon Colcannon is as traditional, as traditional Irish food gets, and for the week that's in it, when the whole world will be going green in our honour, what better thing to do, than serve up some of the finest! I told my grandad I was making this the other day and no sooner was it out of my mouth than he had burst into song. The dish of course, is the inspiration behind the traditional Irish song by the same name, "Oh weren't them the happy days when troubles we knew not and our mother made colcannon in the little skillet pot". This recipe is the one I grew up with, but if you want to experiment, you could also stir in a little bit of wholegrain mustard to add an extra bite to it!
Serves 4 portions 1kg potatoes, peeled and diced 250g savoy cabbage, finely sliced 1 bunch of spring onions, finely sliced 2 tablespoons of butter 75ml of milk A good pinch of sea salt and black pepper
Add the peeled and diced potato to a pot of cold water, cover, place over a high heat and bring to the boil. Reduce heat and simmer until the potato is tender when pierced with a fork. Place a metal steamer into another pot, add a little water and bring to the boil. Place the cabbage into the steamer and steam cook until it is tender. When the potatoes are cooked, remove from the heat, drain into a colander, then add back into the pot with the butter and milk. Using a potato masher, mash the potatoes until smooth and creamy. You may want to add a little bit more or less milk and butter, it is up to you! Add in the spring onion, steamed cabbage, sea salt and black pepper and stir through with a spoon until evenly combined. Serve the colcannon straight away with a little extra butter and sea salt if you want. Enjoy and a slightly premature, Happy St. Patricks Day!
2009 has been a fairly spectacular year indeed, between the band, the book, and lots and lots of cooking I have never been so busy in my life, but it has been totally worth it! Here's my run down of 2009 highlights!
- Started the year flying high as Peter Pan in the Tivoli theatre's panto. - Putting together plans for a mixed pop group. - Forming Industry with Lee Hutton, Michele McGrath, and Morgan Deane! Favourite Recipe: Roast Garlic Potatoes
- Going to Stockholm to record Industry's first single, "My Baby's Waiting". - Received first draft of Good Mood Food, the book. - Pancake season! - Went to Stockholm to support my Swedish superstar buddy sing at the Swedish Eurovision selection. - A name was finally chosen for Industry, thankfully 4DB was thrown out the window. - Going to Stockholm again to record very first music video, for "In Your Arms". - Doing first photoshoot as a band- very glamorous. Favourite Recipe: Chocolate Chip Oreo Cupcakes
- Was busy working on what I thought were the final drafts of the book. - Planned my very first attempt at a vegetable garden. - Planted Dill, Fennel, Pak Choi, Broad Beans, Cauliflower, Broccoli, Red Cabbage, Cabbage, Cos Lettuce, Rosemary. - Submitted last photos for the book. - Made first public outing as Industry on the red carpet at the Meteor Irish Music Awards. - Went for a walk on the cliffs every morning this month. - Blog got 10,000 unique visitors in one day, was very excited. Favourite Recipe: Bacon Avocado and Sundried Tomato Sandwich
- Got my very first blog/book press. - Back to Stockholm to record more tracks with Industry. - Flew to Spain to record music video for Industry's "My Baby's Waiting". - Took a little break in Gothenberg with Sofie. - Submitted what I thought was the last draft of the book. - Fell in love with dried Mango... mmmm... mango. Favourite Recipe: Red Onion and Garlic Focaccia
- Got the BBQ out early for Mays mini heat wave. - Back to Stockholm again to record more tracks with Industry. - Shot the final cover for the book with the help of Erica and Sofie. - Performed with Industry at our press launch at The Sugar Club in Dublin. - Industry's single got it's very first airplay on 2fm. - Got a blackberry phone. - Sang Kate Bush wuthering heights in falsetto on radio, not pleasant but very funny. - Discovered Flahavans porridge pots which kept me alive and well on the road. Favourite Recipe: BBQ Cajun Spatchcock Chicken
- Got to finally visit Cork's English Market. - Went to Ireland's Eye with Morgan and Lee for my birthday. - Found a brill table to shoot food on. - My annoying but hilarious fight with the birds and the strawberries. - Lee buying male Ugg boots. - Got introduced to Dave Peelo, the toughest fitness trainer you ever did see. - Industry's first single "My Baby's Waiting" went straight in at number one in the Irish charts. - Performed at the Ms. Universe competition. Favourite Recipe: Warm Chorizo, Red Onion and Baby Potato Salad
- Went to LA with James, Morgan and Sofie. - Got upgraded on the flight over but had to slum it on the way back. - Saw the massive amount of tributes to Michael Jackson at his house and his Hollywood star. - Went surfing with my Uncle Niall on Santa Monica beach. - Did a photo shoot for VIP magazine, blue steel was out in force. - Went to outdoor yoga in Stephens Green in Dublin. - Supported the Pussycat Dolls at the Killarney Summerfest. - Sent off the final final final edits of the book. - Visited the republics very first Ikea store. - Recorded music video for Industry's second single "Burn" at the amazing Grouse Lodge studios. Favourite Recipe: Sticky Mustard Chicken Drumsticks
- Went on a romantic little bank holiday break in a cottage near Carlingford. - Co-hosted the South East Radio breakfast show with the brill Tony Scott and Industry. - Became a regular contributor with Irish Tatler. - Industry's second single "Burn" went to number one. - Supported Tynchi Stryder in Tralee, as you do. - Had a brill getaway anniversary weekend in Castle Leslie, massages all round. Favourite Recipe: Asian Teriyaki Chicken Salad
- Started tweeting 140 character recipes on my twitter. - Appeared on RTE's Ice with Industry. - Performed at the Barretstown Charity Bandana launch. - Went blackberry picking with Maisie the cupcake queen. - Picked up my copy of Good Mood Food! - Recorded 3 new tracks with Industry at the amazing Grouse Lodge recording studios. Favourite Recipe: Oriental Steak Salad
- Picked up my brand new camera, the Canon 5d Mark ii. - Saw the book in shops for the first time, rearranged the shelves. - Appeared on the front page of the Irish Examiner. - Did lots and lots of radio interviews about the book. - Went mushroom hunting with Aoife. - Went back to school to do a cupcake demonstration at my old school. - Interview on Tubridy with Ryan Tubridy about the book. - Got a text from Michele to tell me she nearly fell over when she saw a giant poster of me in the window of Dubray Books on Grafton Street in Dublin! - Did the official launch of the book in Dubray Books on Grafton street in Dublin. - Appeared on RTE's The Cafe with Industry. - Went to Gothenburg and visited a Swedish bakery. - Interview with Ian Dempsey on Today FM. Favourite Recipe: Blackberry Vanilla Cupcakes
- Upgraded my old desk, for a new fancy one from IKEA. - Wrote my very first food column for the Irish Independent Weekend Magazine. - Finally made a vision board. - Became obsessed with one of the kitchens in IKEA. - Heard that The Barefoot Contessa, Ina Garten has a copy of Good Mood Food. - Did a cookery demonstration at an all girls school. - Assistant food stylist on a Christmas food shoot. Favourite Recipe: Crispy Hasselback Potatoes
- All the brill Christmas food press. - Feature in the lovefood magazine with fellow Irish food bloggers, Italian Foodies, Cheap Eats, and Daily Spud. - Visit to a free range turkey farm. - Massive Christmas baking session with Erica and Maisie. - Getting a video of the book launch from Darragh. - Visit to Sheridans cheese, I am now hooked on cheese. - Skiing with Sofie in Gothenburg. - Jul pa Liseberg. - Christmas in Sweden Favourite Recipe: Avocado, Parmesan and Rocket Pasta
Thanks so much to all who read this blog for all the support, comments and emails this year, and I hope I'll be keeping you cooking all through 2010!
This is my recipe contribution to December's edition of Irish Tatler, and it also just so happens to be one of my favourite recipes of all time forever and ever the end! It is also one of my favourite recipes from my cookbook which may I remind you would make a lovely christmas present for a loved one! Ok shameless plugs aside, this is such a wonderful dish and it's super easy to prepare, stick the duck in the oven slice the vegetables, make the dressing and you're done! Couldn't be easier!
Open Aromatic Duck Salad
This is basically an adaptation of the classic aromatic duck and pancake dish which is available at most Chinese restaurants. It’s one of my favourite dishes and is so simple to produce. The tender crispy duck goes well with the fresh raw vegetables and tangy Asian dressing.
Serves 2 1 crispy half duck portion (available pre-cooked at most supermarkets) 2 large carrots, thinly sliced ½ cucumber, thinly sliced ½ Chinese cabbage, finely shredded Bunch of spring onions, thinly sliced
For the dressing: Juice of ½ lime 2 garlic cloves, finely chopped 1 thumb-sized piece of ginger, peeled and finely chopped 2 tablespoons of rice wine vinegar 2 tablespoons of oyster sauce 1 teaspoon of sesame oil
Before you start, put the duck in a roasting tin (you can stick the breast on a wire wrack, this way the fat will drip) and place in the oven for approximately 20 minutes at 200°C/400°F/Gas Mark 6 or until heated through. In a large mixing bowl mix the ingredients for the dressing. Add the carrot, cucumber, cabbage and spring onions, and toss to combine. Take the duck out of the oven, slice thinly and add to the salad. Serve straightaway.
One of my most favorite things to do after enjoying a great meal out, is to recreate it from memory! Normally it doesn't exactly go to plan, but this one really worked out and it's now a classic here in the mood food kitchen. I have a terrible habit when I eat in a restaurant that when I find my favorite dish, I tend to stick to it and order the dish over and over again! I know variety is the spice of life and all that but when it tastes so good I'd feel like I was missing out if I didn't order it.
This is an adaptation of a classic dish on the menu at the Wagamama chain of eateries, I think the original recipe includes shrimp, chicken and squid but this is more of a vegetarian version. The eggs added add the end of recipe gives a great texture to the noodles!
Mood Food Yaki Soba
4oz of Ramen Noodles
1/2 Cup of Oyster Sauce
1/3 Cup of Water
1 Tablespoon of Salt
1 Tablespoon of Sugar
1/2 Head of Broccoli Finely chopped
1 cup of finely chopped Chinese Cabbage
5 Baby Corn finely sliced
1 Small Onion sliced into half moons
5 Spring Onions finely sliced length ways
2 Cloves of Garlic finely chopped
1 Red Pepper finely chopped
2 Eggs lightly beaten
Before you start finely chopping all the veg, boil the noodles according to the instructions on the packet. Strain and set aside. In a small sauce pan bring to the boil, Oyster sauce, Water, Salt and Sugar. Leave on a low heat and cook for 10 mins. While the sauce is cooking, prep the Broccoli, Chinese Cabbage, Baby Corn, Spring Onions, and Onion and set aside in a large bowl. Chop the pepper and garlic and set aside. Take the sauce pan off the heat and combine it with the veg in the bowl and toss. Add the noodles and toss again. In a large very hot frying pan or wok, add about two tablespoons of vegetable oil and stirfry the pepper and garlic for about 1 minute. Add the noodles and veg mix and cook for another 2 minutes until cooked through, then add the eggs and cook for a further minute.
Serve in a big bowl and enjoy! You can garnish the dish with thinly sliced pickled ginger but that's optional.
I was interviewed earlier this year for a blogging feature in Irish Tatler and a few weeks after I was offered the chance to become a regular contributor. This is the recipe I wrote for the October issue!
Asian Chicken Salad with Chilli, Ginger and Lime Dressing
Packed with tasty ingredients, this recipe is perfect for entertaining. You can prepare all the ingredients separately, stick them in the fridge and assemble the salad when your guests arrive. Don’t be afraid to add other vegetables here, peppers, cucumber, spring onions and bean sprouts are all tasty additions.
Serves 4 Marinade: 2 tablespoon of soy sauce Juice of ½ lime 1 clove garlic, finely chopped ½ red chilli, finely chopped ½ thumb sized piece of ginger minced
Dressing: 3 tablespoons of sunflower oil 1 tablespoon of soy sauce 1 tablespoon of smooth peanut butter Juice of ½ lime 2 teaspoons of honey 1 teaspoon of sesame oil 1 clove of garlic, finely chopped ½ red chilli, finely chopped ½ thumb sized piece of ginger minced
4 chicken breasts, sliced thinly into strips 1 Chinese cabbage, slice thinly 3 carrots, sliced thinly 1 red onion, sliced thinly 100g of sugar snap peas, sliced thinly 100g of chopped peanuts to serve A handful of chopped coriander to serve
Add the chicken strips to a mixing bowl with the marinade ingredients and mix through. Cover and place in the fridge while you prepare the salad and dressing. In a small bowl add all the ingredients for the dressing and whisk to combine. Place the Chinese cabbage, carrots, red onion, and sugar snap peas in a large salad bowl. Add half the dressing and combine until all the vegetables are well coated. Fry the chicken strips until golden brown and cooked through. Approximately 2 minutes either side. Serve the salad in individual bowls topped with the chicken, a sprinkling of chopped peanuts, a little chopped coriander and a extra drizzle of the dressing.
We (Industry) just started our radio tour for our brand new single, "Burn" which is due for release on the 21st of August, so we have been travelling all over Ireland visiting all the radio stations. It is quite hard going, early mornings and late nights, but after the last single going to number 1, it's well worth it! The one thing I have been finding difficult is eating on the road. Unless you plan ahead you are at the mercy of petrol stations at the side of the road where the choice ranges from a hot deli counter to plastic wrapped sambos- not really my cup of tea!
My quick solution is to make my own healthy salads, and somehow I got roped into making one each for the other three! Now I say roped, but really I offered and totally enjoy making them, plus I have this thing for praise... Anyway, this is the favourite salad so far and I can see why, it's pretty darn tasty if I do say so myself! Try it out, give it a whirl, let me know how you get on!
Asian Teriyaki Chicken Salad
I make this salad to go, if you want to do the same, keep the dressing separate and add it when you are ready to eat.
Serves 4 4 chicken breasts 4 tablespoons of teriyaki sauce 2 cloves of garlic, finely chopped 1 small Chinese cabbage, finely chopped in shreds A large handful of sugar snap peas, finely sliced 2 red peppers, sliced finely 1 red onion, sliced finely 1 tablespoon of sunflower oil
For the dressing: 3 tablespoons of sunflower oil 1 tablespoon of teriyaki sauce Juice of 1 lime 1 clove of garlic, finely minced ½ a thumbsized piece of ginger, finely minced
Combine the teriyaki sauce and garlic in a bowl and add the chicken breasts. Toss to combine, cover and then place in fridge while you chop the salad ingredients Heat a griddle pan over a medium heat with a little oil and fry the chicken breasts for 4-5 minutes either side or until hey are cooked through. Remove the breasts from the pan set on a chopping board to cool. In a large mixing bowl, whisk together the ingredients for the salad dressing. Add the Chinese cabbage, red peppers, red onion and snow peas to the bowl. Toss until the vegetables are nicely coated with the dressing. Serve the salad in large deep dishes and sprinkle with a little shredded coriander. Slice the chicken thinly and arrange on top of the vegetables. Serve straight away.
Broccoli Is a food I have only recently taken to eating, as I had only tried the steam variety! The sulphur the veg emits during the cooking process is generally what puts most people off. But now I use broccoli all the time raw in salads and cooked in stir frys, it's the type of veg that can fit well in lots of dishes. Apart from it being tasty, it also has huge health benefits. Broccoli is a member of the cabbage family and as you can imagine shares all the highly nutritious values of it's large green cousin! Here's just three reason's to eat BROCCOLI!
Broccoli like cabbage contains cancer fighting properties.
One cup of cooked broccoli contains 74 mg of calcium, plus 123 mg of vitamin C, which significantly improves calcium's absorption.
It's perfect for building your immune system as its packed with Vitamin C plus small but helpful amount's of zinc and selenium.
Asparagus Is another veg which I have only just started a love affair with! This are just so tasty especialy drizzled with a bit of balsamic vinegar and thrown on a griddle pan. But wait, you guessed it THEY'RE HEALTHY TOO! I recently saw asparagus growing in a field and it was the strangest sight! Reason's to eat asparagus? Why let me give you a few!
Asparagus are extremely high in folate which is essential for a healthy cardiovascular system. 1 serving supplies almost 66% of RDA of folate!
Asparagus is a natural diuretic thanks to its mineral profile and active amino acids!
I have some big news! We are upping sticks and moving to a new kitchen next week, so we have our serious planning hats on at the moment. It's always so exciting when you get a new kitchen and of course a place to stay, although for me one is most definitely secondary to the other. There are a few things I look forward to most when it comes to moving into a kitchen, first and foremost a good storecupboard, jam packed with all those handy essentials which make a meal, and the second, kitchen gadgets! I've been getting lots and lots of advice on twitter and facebook about your "new kitchen essentials" with the one over ruling suggestion being a Kitchen Aid mixer, which I do not already have. We've decided that the best thing to do is get settled, see what we need, beyond what we already have, and plan a shopping list! I'll keep you posted on the big move but for now here's a recipe for today!
Zingy Quick and Tasty Stir-Fry Stir-fries are a brilliant way of getting lots of veggies into your diet without compromising on taste. This one is full of zingy flavours and healthy, tasty veg. Don’t be put off by Chinese cabbage — it’s a great standby vegetable which will last quite a while in the fridge and works well in stirfries such as this one or eaten raw in a crunchy Asian salad.
Serves four 250g noodles of your choice 2 tbsps soy sauce 1 tsp honey Juice of 1 lime 1 red pepper, thinly sliced 2 carrots, grated or sliced in thin matchsticks ½ head Chinese cabbage, roughly shredded 1 red onion, sliced into thin half moons 2 cloves garlic, finely minced 1 red chilli, finely chopped
Cook the noodles according to the instructions on the packet, drain and set aside. Whisk together the soy sauce, honey and lime juice in the bottom of a large bowl. Add in the chopped veggies, except for the onion, garlic and chillies, and toss until everything is combined. Heat the oil in a wok or large frying pan until it’s very hot, add the onion, chilli and garlic and stir-fry for about 40 seconds. Add in the veggies and stir fry until they are tender. You can check this by taking a bite. Then add the noodles and toss in with all the veggies until combined, then fry for a further minute. Serve straight away or allow to cool then pop in a lunchbox for the next day.
It's official I have a new favourite recipe, and it has arrived just in time for the summer season! It's a really easy little number which is guaranteed to impress! Now I know the idea of cutting a chicken open, cracking bones, and skewering the flesh is all a little bit Hanibal but this recipe is so tasty and it's well worth the hassle. Though if you really can't handle it, ask your butchers to do it for you and I'm sure they will be happy to help. I served this for a summery Sunday dinner with Red Cabbage Coleslaw and some Spicy Sweet Potato Chips.
Barbeque Cajun Spatchcock Chicken The combination of spices here are so tasty, but if you are missing some, don't be afraid to use dried herbs or even whatever fresh herbs you have available to you. Barbequing can be a little tricky but the cooking time will depend on the size of your chicken, if you are worried, simple insert a skewer at the thickest part and if the juices run clear, the bird is cooked!
Serves 6-8 2 small chickens. 4 cloves of garlic. 2 tablespoons of dark brown sugar. 2 tablespoons of paprika. 2 teaspoons of cayenne pepper. 2 teaspoons of dried oregano. A small handful of fresh sage leaves, roughly chopped. A small handful of thyme. Juice of 1 lemon. 3-4 tablespoons of vegetable oil. A generous pinch of sea salt and pepper.
To prepare the chicken, place the bird breast down, and using a knife or a sharp scissors, cut along the back bone. Open the bird out and flip it over breast side up and using your fist push down hard on the breast to break the back bone. Thread a skewer diagonally through the bird from the leg to the breast and repeat on the other side. Score the bird on the legs and breasts. Repeat the whole process for the second chicken. Place the chicken in a large roasting tin. See diagram below.
Prepare the marinade. Place the rest of the ingredients in a pestle and mortar or a food processor and break down until you have a rough paste. Spread the paste over the chicken until it is completely covered. Cover the roasting tin in tin foil and place in the fridge to marinate for 30 mins to an hour, if you have time. Place the birds on the barbeque over a medium heat and cook breast side up for 25-30 minutes. Half-way through give the birds a squeeze of lemon juice. Turn the birds over and cook for 15-20 minutes or until the chickens are cooked through. If you find the chicken is blackening too much, place them on some tinfoil until they are cooked through. Enjoy!
Most people find this time of year a little depressing, the nights becoming longer, the days becoming shorter, but for foodies this is harvest season, when all the hard work in the garden during the summer really pays off. Vegetables like, carrots, cabbages, and parsnips which have benefited from the long summer days are all now fully formed, heavy and begging to be plucked from the ground.
I received a fantastic seasonal vegetable hamper from Bord Bia to promote there brilliant new best in season website, which highlights the huge range of fresh veg which is on offer throughout the year. The hamper included a great selection of parsnips, carrots, leeks, celery, cabbage, and potatoes. I have been a bit busy so didn't get to cook as many dishes as I had hoped but managed to knock up a big batch of vegetable soup!
Wholesome Vegetable Soup
Soup season is definitely upon us, and as much as I love experimenting with new flavours, and different combinations, I always come back to a good old homemade vegetable soup. This is the one I normally stick to but add whatever vegetables you have at hand, they certainly won't go astray here.
Serves 6-8
1 tablespoon of butter 1 onion, chopped 1 leek, sliced 2 potatoes, chopped 2 carrots, chopped 1 parsnip, chopped bunch of celery, chopped 2 litres of vegetable stock Salt and pepper to taste
Place the butter in a large pot and place over a medium high heat. When butter is melted and foamy, add the onion, potato, and leek. Fry for 2 minutes, then cover and sweat for 8 minutes. Add the stock, carrots, parsnip, celery, lower the heat and simmer for about 20 minutes or until the vegetables are tender when you insert a fork. Season with a little salt and pepper to taste and then either serve as a chunky vegetable broth or blitz with a hand blender to form a silky smooth soup.
Back in the land of the living, I flew home on Sunday morning after a late night bus across Sweden which left me totally wrecked! The big news this week is that I'm heading over to London to appear on Good Food Channel's "Market Kitchen" and I am so excited! I hope they will let me take a few shots behind the scenes so I can post them here on the blog. So while I'm gearing up for my UK tv debut (hehehe couldn't wait to say that!) here is a recipe which is perfect for everyone who probably headed back to work today, it's a super lunchbox filler from the book and I hope you like it!
Tahini Noodle Toss
This little recipe came about after I ate at the California Pizza Kitchen in America; they served a really tasty crisp salad, with this rich and tasty peanut dressing. I recreated it from taste, adapted it and recently discovered it goes perfectly with noodles. This is another great little lunch box filler as it can be served hot and cold. Tahini is a creamy, yet smoky paste made from sesame seeds and is similar to peanut butter, which you can also use as a substitute. I sometimes add finely shredded raw Chinese cabbage to these noodles for extra crunch. I love this recipe because you basically combine all the wet and dry ingredients just before serving.
Serves 2 250g/9oz wholewheat noodles 4 spring onions, finely sliced 1 large garlic clove, finely chopped 1 chilli, deseeded and finely chopped 4 tablespoons of tahini paste 1 tablespoon of sunflower oil 1 tablespoon of soya sauce 1 tablespoon of oyster sauce 1 tablespoon of rice wine vinegar 1 teaspoon of sesame oil A good handful of bean sprouts Toasted sesame seeds A small handful of coriander, freshly chopped
Cook the noodles according to the instructions on the packet, rinse in cold water and set aside. In a small saucepan, fry the garlic and chilli for about 30 seconds, then add the soya sauce, oyster sauce, rice wine vinegar, sesame oil and tahini paste. Cook over a medium heat until the mixture comes to the boil and, when it does, reduce the heat and simmer for 3 minutes. In a large mixing bowl, add the noodles and bean sprouts, toss together with the tahini sauce until mixed through. Serve in hearty bowls and top with toasted sesame seeds, freshly chopped coriander and thinly sliced spring onions. Time to get those chopsticks out!
Last year I tried my hand at growing a vegetable garden and although there were major fails like when my spinach went to seed and when my courgettes were eaten by slugs, there were also major success stories like when I harvested big heavy baskets of broad beans and pulled mysterious looking red cabbages from their stubborn roots! Those were the really proud moments of the whole experiment and made it all worthwhile! I made the conscious decision not to blog about it last year, partly because I was totally winging it and partly because I wanted to prove to myself I could do it, but I think this year it's time to let everyone in! I am still by no means in anyway an expert so I would like this little kitchen garden diary to be more of a journey which I will share any tidbits of the knowledge I pick up along the way which hopefully might inspire to get into the garden yourself!
My plans for the vegetable garden this year are already under way, and I have been speaking to lots of gardening people in the know, a few of whom will be popping up on the blog in the coming months. One of the many things I learned from last years experiment was to get as much advice as possible. The people I have spoken to, from home growers to professional gardeners are all so incredibly passionate about what they do and are more than happy to have lengthy conversations about what to grow, when to grow it and even the best ways to cook them. If you do know someone who grows their own veg, give them a call, sometimes the best advice you can get is from people you already know. An essential buy for me last year was a really decent book about growing vegetables, "Grow Vegetables" by Alan Buckingham is fairly extensive and details growing in even the smallest spaces, also after watching Carol Klein's passionate BBC series I bought her book, "Grow Your Own Veg" which is a pretty straightforward and informative book.
You can plan your garden in advance earlier in the year, but March is really go time in the gardening world, with a huge variety of seeds being recommended to be sown now. I have been lucky enough to nab my lovely aunts back garden to grow my veggies which has now become my very own little allotment. I am pretty sure she has mixed feelings about me trudging through the house with muddy feet but it all pays off when the veggies arrive. I was busy in the garden yesterday as Sean Gallagher from patchworkveg.com installed 3 amazing raised veg boxes which are perfect for growing in. I will be showing you the pics from the full installation process during the week because these beds are ideal for people who haven't grown before! I am heading out to pick up some seeds today which can be sown this month, I will be picking up onions, cabbage, broad beans, peas, beetroot, carrots, parsnips, tomatoes and spinach. Another tip is that Lidl and Aldi both have really cool mini greenhouse sets you can pick up on offer at the moment, they are perfect for starting seeds out and mean you can keep them outside without the frost getting at them!
If you follow me on twitter, you will probably be sick of me talking about it, but we (Industry) are currently on tour with JLS for their tour dates in Ireland. It makes a stark contrast to all the cooking I have been doing lately! The one question I have been asked the most since the book came out is which I prefer, the singing or the cooking, and to be honest after Saturday night, when we performed in Dublin's o2 arena, the singing gives the cooking a good run for its money! Though I think I will always have that hunger for performing on stage, it is just one of the most amazing feelings to stand in front of a crowd that size and sing! All the excitement and nerves aside, I have been managing to eat really well despite the lack of time, and these noodles are just one of the dishes which have kept the band well fed the last few days.
Crunchy Peanut Satay Noodles I am a huge fan of Asian flavours, and I absolutely love exploring Asian supermarkets to find new weird and wonderful ingredients. Noodles are one of my favourite things to buy there, and there are so many varieties to choose from thin rice vermicelli to the thick chunky udon noodles I use in this dish. You can use whatever noodles you can get your hands on for this recipe, and don't be afraid to experiment with the veggies, just use what you have, Chinese cabbage, carrot, or bok choy all work really nicely here. The beauty of this recipe is that it is just basically combining all these fantastic flavours with noodles and fresh veg which gives it that extra crunch factor!
Serves 2 400g of udon noodles 1/2 cucumber, sliced thinly 1 red pepper, sliced thinly 5 spring onions, sliced finely diagonally A handful of salted peanuts, roughly chopped
For the peanut sauce: 1 tablespoon of sunflower oil 1 clove of garlic, finely minced 1 small thumb sized piece of ginger, finely minced 1 small chilli, deseeded and finely chopped 200ml coconut milk 3 tablespoons of soy sauce Juice of 1 lime 3 tablespoons of crunchy peanut butter
Cook the noodles according to the instructions on the pack, rinse under cold water, drain and set aside. Heat the oil in a small sauce pot, add the garlic, chilli and ginger and fry for about 30-40 seconds stirring continuously. Add in the coconut milk, lime juice, peanut butter and soy sauce. Bring to the boil, stirring to melt the peanut butter, then reduce the heat and simmer for 2-3 minutes. Add the cooked noodles to a large mixing bowl and add in the spring onions, red pepper, and cucumber. Pour in the peanut sauce and toss all the ingredients together until combined. Serve with a sprinkle of chopped peanuts and some extra sliced spring onion.
