Spent the last 20 minutes writing up making this soup
Will feed 4 adults or a family of 2 adults and 3 children.
1 Pork steak
2 Celery Sticks
3 Garlic cloves
500ml Chicken stock
1 Mug of White Basmati Rice
1 Tablespoon Raisins
1 Tablespoon Cashew nuts (raw not roasted)
1 Teaspoon flaked Almonds
1 Teaspoon Cumin
1 Teaspoon Coriander
1 Teaspoon Mixed Spices
1/4 Teaspoon Black Pepper
1/4 Teaspoon Cinnamon
1 Teaspoon Rapeseed oil
Set the oven to 200 degrees centigrade.
Chop the vegetables. Heat the chicken stock to a boiling roll add all the vegetables and the garlic. Cover with a lid and reduce the heat to a simmer. Cook for 10 minutes.
Place all the Spice mix in an oven proof dish and mix well. Smells good. Add the oil and mix. Place in the hot oven for 5 minutes.
Remove from the oven and mix in the rice. Add the vegetables from the stock, layer them on top of the rice. Then using the same cup or mug measure 1 and a half mugs of stock into the oven dish. Curl the pork steak onto the top of the dish. Season with salt and pepper and place in the oven for 30 minutes. Cover with tinfoil and bake for another 10 minutes.
The seasoning is tasty rather then spicy. The pork succulent.
Serve with green salad and cucumber slices.
For 2 people:
2 fillets Monkfish
2 Garlic cloves
1 Teaspoon of rapeseed oil
2 Tablespoons of stock (fish or vegetable)
2 Teaspoons of Oyster Sauce
Cut the fillets in half. place in a shallow bowl. Roughly chop the garlic, slice the ginger and scatter over the fish. Squeeze a half a lemon over the fish and season with salt and 4 grist’s of pepper. Scatter the scallions over the fish. Leave to marinate.
Put a pot on the hob and heat the oil till its very hot.
Mix the fish in the marinade. Place the fish pieces in the oil and seal them.
Add the marinade. Stir and place the lid on. Heat up the stock and add it after 4 minutes. Stir in the oyster sauce, place the lid back on and cook for another 4 minutes.
Depending on the thickness of the fish they should be cooked.
I served this with rice, steamed green beans and side salad.
Sorry no photo it was devoured too fast by my husband.
a small red onion
1 a yellow pepper
3 large juicy plump tomatoes
3 stalks of celery
1 garlic clove
Juice of half a lemon
¼ teaspoon of hot mustard
a glug of Irish rapeseed oil (okay use Olive oil if you need to)
1 tablespoon Capers (optional)
1 green chilli (optional)
A pinch of hot paprika
Take the bowl you are going to serve the salad, chop the garlic clove in half and run it around the bowl, it adds a hint of garlic and is a wonderful technique to add an extra layer of flavour.
Chop the onion finely and place it in the bowl season it with salt and pepper, mix and add the lemon juice. this wilts the onion slightly. Add the mustard and mix.
Chop the yellow pepper and celery finely add to bowl.
Keep the tomatoes large add to bowl. Pour the glug of rapeseed oil over the salad – sparingly it does not need much.
Chop the chilly finely add to bowl and use as much as you want. I liked this salad with a kick.
Add the capers to bowl. If you are using salted ones wash them and dry them off on kitchen paper.
Mix and leave to sit. Sprinkle the paprika over it before you bring it to the table and toss nce again before serving.
I made this to accompany crab claws and some left over monkfish that was served cold. I had a little mature cheddar on the side too. It was delicious and think it would go great with BBQ meat, roast chicken and steak too.
I suppose it is an unconventional way to make a salad dressing making it in the bowl as you go along. But it works and I will make this again.
Hope you try it, if you do let me know what you like about it.
At the end of a bright beautiful blue skied spring day and after a lovely dinner I felt everyone need something sweet.
Frozen Raspberries a small handful per person
1 frozen banana* (one per 3 handfuls of berries)
100ml milk or juice
Put everything in a deep container and whizz. Scoop and serve. It really is that fast.
It is a cross between and ice cream and a sorbet.
I think the frozen banana makes this sweet enough but add honey if you think it needs it.
This is perfect for those over ripe bananas at the end of the fruit bowl. *Peel the banana’s and slice them before freezing them. If you don’t slice them they are tougher to whizz through and you can’t make smaller quantities.
This is also good with any frozen berries.
This dish was influenced by tofu and twice cooked rice.
5 chicken breasts
4 garlic cloves
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon French mustard
2 tablespoons soya sauce
2 tablespoon marmalade
1 large onion
3 carrots, peeled and sliced
1 teaspoon cornflour
Pick a container with a lid that will take all the chicken. I like to use a long flat plastic container with a lid.
Squeeze the lemon of all its juice into the container. Add the chicken and coat them in the lemon juice. Sprinkle the cumin and paprika on top. Pour in the soya sauce. Mix well. Add the marmalade and mustard mashing them into the liquid with a fork and coating the chicken. Chop the garlic and sprinkle over the chicken. Put the lid on the box and shake. Then live in the fridge for several hours. I did this step at lunchtime for an evening meal. Shake the box every time you open the fridge or get the kids to do this.
When you marinate chicken like this it takes on a soft delicate flavour and texture. You could swap out the lemon for cider vinegar but use half the suggested amount.
When you are ready to cook the chicken take it out of the fridge and bring it to room temperature. Heat 1 tablespoon of oil in the pan use olive oil or rapeseed oil. Slice the onion and fry it off don’t let it go brown. When it has become translucent add the chicken, cook until the underside is sealed. Turn the chicken over and continue to cook. After the chicken is cooked both sides six minutes or so add the carrots and the marinade and about a cupful of water. Cook bring the pot to the boil and reduce to a simmer. Cook for a further 20 minutes.
When the chicken is cooked taste it to see do the flavours need adjusting. Remove the chicken from the pan along with half the carrots. Whiz the remaining liquid, onions and carrot in the pan to create a smooth sauce. Mix the cornflour in a small container with water to make a paste and add this to the sauce, you will see it thicken but do cook out the cornflour. Stir the sauce well and keep the heat on it. You can choose to slice the chicken before adding it back into the sauce but I added the chicken and carrots back in to the sauce. Then I broke up the chicken with the wooden spoon.
This was served with basmati rice.
This dish did not need any salt as the soya sauce provided plenty of flavour.
Everyone ate it… okay son#3 the seven year old wanted the sauce on his rice and the chicken without sauce. I had kept one chicken breast without sauce. I know my kids!
I started to make white soda bread pizza again last week and made an extra batch sans pizza topping into scones. I vary how I make the soda bread sometimes if son#3 excema is really bad I’ll make it with spelt and soya milk. Otherwise I’ll mix it as follows
WHITE SODA BREAD
1lb white flour
3/4 teaspoon bread soda
1/2 teaspoon of salt
360ml buttermilk (or more often I’ll use plain yogurt mixed with milk)
Set the cooker to 220 C.
Mix all the dry ingredients together. You can sieve it if you like but I don’t. Have a floured tray ready to go in the oven.
Make a well in the center of the dry ingredient and pour in the buttermilk. Mix until just brought together. Knee the dough three or four times only. The less handling the better. Flour the surface and tip the dough on to it. You can roll it flat and using cutters make scones*. Remember the size of the cut shape will influence the cooking time. The bread will make a hollow sound when tapped underneath when it is cooked. Cool on a wry rack. Be warned eating the bread hot from the oven with melted butter and homemade jam is delicious but can induce stomach cramps.
This is a great recipe to let children help with. They really enjoy getting the ingredients, weighing, mixing, getting the dough rolled out and using different cookie cutters to shape out scones. The more they play with it the tougher it becomes but in my experience they are so happy to eat their creations it won’t matter to them.
*I used to do that now I make into a long narrow loaf shape keeping it tall and narrow so I get two rows on the tray.Then using a good knife I cut the dough 3/4 of the way down to make smaller rolls. They cook together but are marked so are easy to break off and give nice open white bread sides with a nice soft crust on top and bottom. These take about 12 minutes to cook in the oven. I usually turn them after 9 minutes. But you will start to smell them being cooked and filling the kitchen with the wonderful aroma of fresh bread.
I had forgotten how much the whole family love fresh white soda bread. It also solved some school lunch box dilemmas.
This is a great recipe for variations here are some I make:
∂ Soda bread pizza. Before you mix the dry & wet ingredients have the following ready to go. Your choice of tomato sauce, grated cheese, oregano. You can use a passata about 250ml, add salt, pepper, 1tsp mixed herbs, large crushed clove of garlic and mix well. Otherwise I recommend Bunalun, Tomato and Vegetable Sauce is excellent and tastes pretty much like my homemade tomato sauce. As a rule I don’t buy ready made pasta sauces as I find them too sweet or too oily. For the cheese my kids prefer cheddar but for grown up pizza soft goats cheese has featured. Make the soda bread, roll out flat, place on a floured tin tray. Using a spoon cover the base with tomato sauce. Sprinkle grated cheese over and finally some oregano. Put in the oven and set the timer for 7 minutes. Turn the pizza and set for another five minutes. When cooked the smell is delicious and it lifts off the tray easily. Remove to a rack. Slice, serve and enjoy.
This is a great recipe for children’s parties and teenage hangout sessions.
∂ Herby bread scones. Add 1 teaspoon of a mixed herbs into the dry ingredients and mix well then continue as above. Would be excellent severed with soup or some nice hard cheese like an Ardsallagh.
∂ Olive flat bread. Add 2 tablespoons of sliced black olives into the weighed wet ingredients and mix well. Add to the dry and continue as above. Roll this out flat to fill the tray and bake in one piece as a tear and share bread or cut into squares. Start to check after six minutes.
∂ Cheats focaccia. Roll the white soda bread out flat about 2cm think. Impress your thumb print on it and put sprigs of fresh rosemary into each. Sprinkle with sea salt flakes. Drizzle olive oil over the dough. Pop into the oven. I love this with a bowl of spinach soup.
The liquid ingredients melted butter, 2 eggs and milk should equate to 500ml. Use good strong white flour or Spelt flour it does make a difference. I also add a 1/4 teaspoon of nutmeg and double the amount of cinnamon.
If you live in a dairy free house use Pura (available from good health food stores or suppermarkets) and soya milk.
In our house as per son #1 the recent teenager the more cinnamon the better.
This is based on a party starter where you bake tomatoes with garlic, herbs, olive oil and rounds of soft goats cheese to a melting deliciousness. Served with chunks of bread to dip into and enjoy.
But it was last Friday night after a long hard week. I’m was exhausted. I wanted some thing wholesome. No meat but goats cheese, chickpeas or just veg?
1 courgette [zucchini]
1 small red pepper
2 small/medium red onions
4 large cloves of garlic
6 sundried tomatoes
8 pieces of dried porcini mushrooms
1 can of chickpeas
3 table spoons sliced black olives
4 large potatoes
1 teaspoon dried thyme
1 teaspoon oregano
1 tablespoon of olive oil
good grist of black pepper
Set oven to 200C.
Boil the kettle . Place the dried porcini mushrooms and sundried tomatoes into 300ml of boiling water from the kettle for 15 minutes.
Cube aubergine, courgette and pepper and place into a large deep casserole dish. Quarter the onions, crush the garlic and add them along with herbs to the dish mixing well to coat everything.
Add the passata and stir well.
Place in the oven and cook for 25 minutes.
Drain and reserve the liquid from the mushrooms and sundried tomatoes. Discard the mushrooms. Chop the sundried tomatoes.
Open the can of chick peas, drain and rinse.
Peel the potatoes and cube. In a bowl coat the potatoes with olive oil and grist of black pepper.
After twenty five minutes remove the vegetables, stir and add the chickpeas, reserved liquid, sundried tomatoes, black sliced olives. Stir once more. Place the potatoes on top of the dish and place back in the oven cook for a further 45 minutes or until the potatoes are cooked and nicely browned.
Serve with a fresh green salad dressed with lemon juice and a splash of olive oil.