recipe – Caitriona Redmond

May 5, 2024

Breakfast Burrito

Soft tortilla wraps with peppers, onion, eggs

Portions: 5
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients
• 1 tbsp sunflower oil
• 1 medium onion, chopped
• 2 peppers, chopped
• 12 eggs
• 1 tsp paprika
• 1 tsp garlic granules/powder
• Salt & pepper
• 5 soft tortilla wraps
• 200g grated cheese

Method

Heat the sunflower oil on a medium heat in a large frying pan.
Add the onion and peppers and soft in the heat. Season with salt and pepper.
Once the vegetables are soft, crack in the 12 eggs, sprinkle in the paprika and garlic, then stir so that the ingredients are combined.
Keep on stirring until the egg mixture is cooked (scrambled egg texture).
Turn off the heat. Lay out the tortilla wraps and divide the mixture evenly between them.
Sprinkle the grated cheese on top before rolling into burrito parcels.
Allow to cool before wrapping in baking parchment and then tinfoil (this insulates the burritos) and freezing.
In the morning, remove the tinfoil wrapping and microwave the burrito for 3-4 minutes on medium until piping hot all the way through. Enjoy.

May 5, 2024May 5, 2024

Crispy Slice Recipe

Ingredients
300g marshmallows
300g of crisp rice cereal
75 margarine
1 teaspoon of vanilla extract

Method
On a very low heat melt the margarine in a large saucepan. Line a baking tray well with non stick baking parchment.

Once melted, pour in the marshmallows and keep on stirring on a low heat until all have melted and there are no lumps. Stir in 1 teaspoon of vanilla extract.

Pour in the crisp rice in thirds, stirring after adding each section so that they are completely covered with the marshmallow mixture. Once all the crisp rice has been stirred in and coated with the marshmallow remove from the heat and pour onto the lined baking tray.

Spread the mixture over the baking tray and press down firmly. Leave in a cold place to cool.

Slice with a sharp, wetted knife to stop it from sticking to the marshmallow slices. Slices will keep in a sealed box for up to a week, if they last that long!

May 5, 2024May 5, 2024

Leek & Potato Soup Recipe

Ingredients
· 1 large knob of butter
· 2 leeks, washed and chopped
· 1 large onion, peeled and chopped
· 4 medium potatoes, peeled and chopped
· 1.5 pints vegetable stock
· Fresh thyme & parsley

Method
Melt the butter in a large saucepan on a medium heat. Add the onions first and cook for about 5 minutes so that they begin to soften. Add the leeks and cook for another 5 minutes.
Stir in the potato chunks and coat well in the leek and onion mixture.

Pour the vegetable stock into the saucepan, stir. Add some fresh thyme leaves. Cover the saucepan and bring the contents to a slow simmer. Simmer for 30 minutes.

After 30 minutes turn off the heat and allow to cool slightly before blending with a stick blender.

Serve with fresh parsley & oodles of white pepper – which is my preference. Apparently this carb-full soup is best enjoyed with a doorstep of fresh buttered batch but honestly I find it filling enough.

May 5, 2024

Lentil Bolognese

Every single ingredient comes from the press or the freezer in this comforting bolognese recipe. There’s no need to sweeten the mixture as the sweetness will come from the carrots and peppers.

Ingredients
1 tablespoon vegetable oil
50g chopped onions
2 tablespoons chopped garlic
50g chopped peppers
2 tablespoons tomato puree
100g chopped carrots
200g dried split lentils
1 tin chopped tomatoes
1 vegetable stock cube and hot water
1 teaspoon each of dried oregano, thyme, salt, and pepper
2 tablespoons chopped basil
Dried Pasta for serving

Method
Cook the onions in the vegetable oil in a large saucepan on medium heat for 5 minutes before adding the garlic, tomato puree, and peppers, and cook for a further 5 minutes. Add the carrots and lentils and stir well. Pour in the chopped tomatoes and 300ml of vegetable stock made with a stock cube. Add the dried herbs and seasoning. Stir so that everything is combined. Cover the saucepan and bring to a low simmer for an hour. Stir every so often so that the lentils don’t stick to the bottom of the pan.

*Recipe Suggestion: This recipe is perfect for the slow cooker. Pop in all the ingredients (excluding the basil), stir well and place the cooker on high for 3-4 hours.

To serve, cook the pasta according to the instructions, strain then combine with the sauce, sprinkle chopped basil on top.

May 5, 2024

Vanilla Cake Traybake

White vanilla cake iced with buttercream and sprinkles.

Ingredients
• 150g Butter
• 150g Caster Sugar
• 3 Medium Free Range Eggs
• 1 teaspoon vanilla extract
• 150g Plain Flour
• 1 teaspoon baking powder
Method

Preheat your (fan) oven to 170 degrees Celcius. Line your baking tray with greaseproof baking paper.
In a large bowl beat the butter and sugar until they are light and fluffy. Add the eggs one by one, beating after each addition to make sure they are well combined. If the mixture starts to curdle, add a tablespoon of flour.
Pour in the vanilla extract, beat for a minute until it’s mixed into the batter. Finally, add the flour and baking powder, beat lightly until it becomes a pale, smooth mixture. Pour the cake mixture into the pre-lined baking tray, no need to smooth out the edges this will happen naturally during the baking process. Bake for 20 minutes until golden brown on top.
Remove from the oven and allow to cool before icing and enjoying.

May 5, 2024

Umami Stew

Ingredients
• 500g lamb neck pieces (stewing meat)
• 1 large onion, sliced
• 2 large peppers, sliced
• 3 large carrots, sliced
• 500g whole baby potatoes
• 300ml beef or lamb stock
• 1 tbsp ginger and garlic paste
• 1 tbsp worcestershire sauce
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• Fresh coriander and parsley to garnish

Method
Combine the lamb, onion, peppers, carrots, and potatoes in a slow cooker. Stir the ginger and garlic, plus the three sauces into the stock. Pour the mixture over the vegetables in the slow cooker.
Place the lid on the slow cooker and cook for 6 hours on high.
Serve with chopped soft herbs on top.

May 5, 2024

Recipe Sausage (actual) rolls!

Sausage roll a baguette and sausage meat in a roll

🌭🌭🌭
Ingredients

6 dinner rolls or hot dog rolls
6 tbsp of tomato relish
300g sausage meat
100g grated cheese
Method
Cut a long v-cut into the top of of each roll. Using your hand pull out the v-shape and set
aside the leftover bread for later.
Using the back of a spoon flatten out the inside of the groove in the rolls. Spread one
tablespoon of relish inside of the groove in each roll. Sprinkle the cheese on top of the
relish.
Divide the sausage meat between each roll and spread it on top of the cheese. Replace the
leftover bread that you removed from the top of the roll.
Bake in the airfryer for 20-25 minutes at 170 o C until crispy and golden. Or bake in a
conventional fan oven for 25-30 minutes on a baking tray at 180 o C.

May 5, 2024

The Irish/Thai Yellow curry

The Irish/Thai Yellow curry is made with seasonal Irish root vegetables and served with a soft boiled egg. It’s a very budget friendly meal that is not spicy, but full of flavour. The perfect antidote to rainy miserable days.

Naturally gluten free, you can amend this recipe to make it vegan by using tamari instead of fish sauce and leaving the eggs out.

Read on below for the slow cooker adaptation.

Ingredients
• 300ml vegetable stock
• 2 small onions, diced
• 3 teaspoons Thai yellow curry paste
• 400ml tin of coconut milk
• 3 medium carrots, peeled and sliced
• 5 medium potatoes, peeled and cubed
• 1 medium turnip (swede), peeled and cubed
• 1 cup of frozen peas
• ½ head of broccoli, chopped
• 2 tablespoons fish sauce
• 4 soft boiled eggs
• 100g salted peanuts (or any nuts you prefer)

Method
Bring the stock to a simmer and add in the onions. Lid on for 5 minutes to soften the onions. Stir in the paste and turn off the heat this is important so that coconut milk doesn’t curdle. Pour the coconut milk into a large pot stirring often to make sure the milk doesn’t split.

Bring back to a simmer. Add the carrots, potato and turnip. Stir well to make sure they are coated in the sauce then turn down the heat and cover the pot. Leave the pot to slowly bubble away for 40 minutes. After which time, stir in the frozen peas and broccoli. Simmer for a final 5 minutes.

Serve with a soft boiled egg and peanuts on top.

***Slow Cooker Instructions*** Add all the ingredients as far as the turnip on the list to the slow cooker and stir well. Cook on high for 4 hours. After 4 hours, remove the lid and stir in the peas and broccoli, cover and cook for another 30 minutes. Serve with a soft boiled egg and peanuts on top.

May 5, 2024

Porridge Bars Or Flapjack Bars

Recipe: Porridge Bars Or Flapjack Bars

Ingredients
• 125g margarine
• 125g soft brown sugar
• 100ml/g golden syrup
• 450g rolled oats (make sure these are gluten free if you are catering for a gluten free diet)
• Pinch of salt

Method
1. Melt the margarine, sugar, and golden syrup together on a low heat until the sugar crystals are dissolved.
2. Pour in the oats and salt, stir until well coated in the mixture.
3. Press into a lined tin firmly (see the notes below about the tin size and resulting texture).
4. Bake in the oven at 180oC for 20 minutes.
5. Once baked, impress the bar lines into the hot mixture (carefully). Cover with a teatowel and allow to cool completely before lifting from the tin and breaking into chunks.

Recipe Notes:
I make these bars super thick so that they are fudgy and chewy rather than crunchy and brittle. Make them in a bigger tray if you prefer your bars crisp.

You might note that I am using Stork rather than butter in this recipe in the video. Making the bars plant based makes them last longer and dairy free – this accommodates certain dietary requirements in my house. By all means, sub out the Stork for butter or Coconut Oil, whichever you prefer!

The same applies for golden syrup. Maple syrup is fine as a substitute, it’s just far more expensive than golden syrup and this recipe is on a budget.

Add in soaked raisins, sunflower seeds or any other topping that you like. This is a basic recipe that you can play around with.

May 5, 2024

Warming Beef Stew Recipe!

beef stew with onion, carrot, chickpea, garlic

Serves 6 hungry adults.

Ingredients
• 500g stewing beef
• 100g frozen chopped onions
• 200g frozen chopped carrots
• 100g frozen chopped turnip/swede
• 1 tin drained chickpeas
• 1 tbsp dried garlic
• 2 tbsp tomato puree
• 150ml beef stock (made from stock cube)
• 1 tsp oregano
• 1.5 tsp smoked paprika

Method
Combine all the ingredients in a slow cooker/crockpot/heavy casserole dish. Stir well so that the herbs and spices coat the meat and vegetables.

If cooking in the slow cooker/crockpot, put the lid on and cook on high for 6 hours.

If cooking in a heavy casserole dish in the oven, add a further 400ml of hot water to the pot. Put the lid on and cook at 160 degrees for 3 hours.

The dish is ready when the meat is tender. Serve with rice or mash. Eat with a spoon.