Tag: recipe

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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.

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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.

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Porridge Bars Or Flapjack Bars

porridge oats, golden syrup, and salt

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.

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Blueberry Muffins



Top Tip! Roll your frozen fruit in some flour before adding to the batter to stop the fruit from falling to the bottom of the muffins/cake.

Bear in mind this is a muffin recipe so it’s not overly sweet like cake.

Ingredients
• 30g self raising flour
• 150g frozen blueberries
• 400g self raising flour
• 150g caster sugar
• 150g butter at room temperature (this is important)
• 3 medium eggs
• 75ml whole milk

Method

Preheat a fan oven to 180 degrees Celsius.

Mix 150g of blueberries with 30g self raising flour. Set to one side to use later.

Mix together flour and sugar in a large bowl. Using your hands rub the butter into the flour and sugar mixture until you get a breadcrumb like texture.

Make a well in the centre of the flour mixture. Crack in 3 eggs and pour in 75ml of milk. Using a fork draw the batter together. No need for a stand mixer for this recipe!

Once you have a batter, stir in the coated blueberries.

Divide into muffin cases and bake in the oven for 20-25 minutes until golden brown on top and cooked through.

This is a great recipe to batchcook and freeze.

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Carrot Soup



Use whatever you have in the fridge to make a yummy wholesome soup for all the family!

Ingredients
• 1 tablespoon of cooking oil
• 2 onions, sliced
• 3 sticks of celergy chopped (hold onto the leafy bits for a garnish)
• 5 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 litre of veg stock (use a stock cube)
• Salt & Pepper to taste

Method

Cook off the onions in a little oil until softened. Add the celery and season well with salt and pepper. Cook again until the celery begins to soften. Add the rest of the vegetables. Pour the vegetable stock over and put a lid on the saucepan.

Bring the soup mixture to a simmer and cook until all the veggies are tender. Blitz using a stick blender or eat as it is.

Garnish with chopped celery stalks

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Smokey Fried Rice



Originally this recipe was meant to have chorizo but the kids snaffled it all out of the fridge for their lunchboxes.

Ingredients

• 200-300g of ham, chopped (but I’d rather chorizo!)
• 2 red onions, sliced
• 1 teaspoon smoked paprika
• 1 level teaspoon chipotle chilli flakes
• Lots of chopped garlic (who am I to tell you know much)
• Salt & Pepper
• 1 red pepper sliced
• 150g broccoli sliced
• 150ml water
• Leftover steamed rice

Method
Saute off the meat in the pan to release the oils, then add onions and allow to soften. While softening add the smoked paprika, chilli flakes and garlic. Season well with salt and pepper.

Add in the red pepper and broccoli, stir so that they are coated in all the ingredients. A glass of water starts the steaming process, then the leftover rice should be stirred around until coated in all the ingredients and completely heated through.

Serve immediately. I know certain people would like mayonnaise or chipotle sauce on top but I’m a bit of vegetable fan so like to keep things simple

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Whipped Jelly

A retro jelly treat that my Nana used to make for special occasions.

Ingredients

• 2 sachets sugar free jelly
• 200ml hot water
• 150ml cold water
• 1 tin sweetened condensed milk

Method

Combine the sugar free jelly with hot water until the crystals are dissolved. Add in the cold water and stir. Put the jelly mixture into a cold spot for about 20-30 minutes so that it starts to thicken slightly.

Using an electric whisk, rapidly whisk the condensed milk and jelly mixture together until light and foamy. Decant into fancy glasses or dishes and chill until serving. Alternatively mix some fresh or tinned fruit with the whipped jelly and chill in a large bowl.

Serve with whipped cream on top

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Crispy Oven Chicken



There are a couple of tricks to making the most crispy oven chicken so listen up!

1. You’re going to use your herbs and spices twice. Whatever you choose, use some in the marinade and some in the flour mixture before breading the chicken.
2. Use buttermilk to tenderise your chicken. You will soak your chicken in the buttermilk and herbs/spices mixture for about an hour before cooking.
3. Strain the buttermilk into some beaten eggs when breading the chicken.
4. Use skinless boneless chicken thighs for perfectly moist chicken, rather than chicken breast which can get tough and dry. This is cheaper per kg to buy too!
5. Use Panko breadcrumbs which means you won’t need any oil for this crispy oven chicken.

The herbs & spices I’ve used here are dried coriander, garlic powder, cayenne pepper, white pepper, dried sage, salt, black pepper. By adding to each layer of the cooking process you get a more rounded result and you’ll use less salt overall. Which is always a good thing.

Cook in the fan oven at 190 degrees for 25 minutes. Yes, you can also cook this chicken in the air fryer. Cook at 180 degrees for 17 minutes, check with a temperature probe to make sure it’s cooked through and safe. Remember, 75 degrees to stay alive!

I got my Panko breadcrumbs at the Asian Supermarket in Ballymount a few weeks ago. I make the trip about once a month to stock up on ingredients. Always a happy customer, but you can also shop from them online

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Jam Tarts

This is not a complicated recipe but more of a reminder that jam tarts are incredibly easy to make at home plus taste so much nicer than shop bought.


Use a roll of ready-made pastry. Cut into rounds, ease the rounds in a muffin tin that has been greased and lined with a generous amount of flour. Press into a cup shape. Use empty muffin cases to hold dried beans inside of the cups of pastry. Bake in the oven at 170 degrees Celsius for 15 – 20 minutes until crisp and light.


Remove the beans and muffin cases, set to one side. Fill the baked cases halfway with jam or even nutella. Return the muffin tin to the oven for a further 5-7 minutes until the filling has warmed through. Remove the tray from the oven and use the bake of a spoon or spatula to spread out the filling evenly. Leave to cool to room temperature before enjoying

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Beef Cheek Ragout

stewing beef, onion and peppers

feeds a hungry family of 4


This recipe is perfectly suited to long slow cooking or a blast in the pressure cooker. I get my beef cheeks from my butcher as they’re not the kind of ingredient you tend to find in a supermarket. There’s a lot to be said for the knowledge that your local craft butcher has about cheaper cuts of meat and the best way to cook them. You don’t get that kind of advice from packets on a fridge shelf.


Double up or treble up your ingredients for an easy batch cook.


Ingredients

1 trimmed beef cheek
1 chopped large onion
2 chopped peppers
2 chopped sticks of celery
1 tin of chopped tomatoes
4-5 cloves of crushed garlic (more or less if you prefer)
1 teaspoon each of salt, white pepper, paprika, sugar, and dried oregano
1 tablespoon of balsamic vinegar


Method

Combine all the ingredients in the slow cooker pot and stir well. Cook on high for 8 hours or until the beef cheek is fall-apart tender. If cooking in a pressure cooker this dish will take about 3 hours.


To serve, break up the meat with a spoon and stir in some freshly cooked pasta. Garnish with chopped basil.


To make this meal stretch further add a drained can of chickpeas at the start.