Tag: recipe

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Cowboy Beans


Servings: 12-15 people

Ingredients
• 1 lb sausage Meat
• 2 red onions, chopped
• Lots of garlic (I used 7 cloves finely chopped)
• 1 big mug of beefstock
• 2 tablespoons tomato puree
• 1 teaspoon chipotle chilli flakes
• ½ teaspoon white pepper
• 3 stalks celery chopped
• 1 large courgette, chopped
• 3 large carrots, peeled and chopped
• 1 tin of blackbeans, drained
• 1 tin of butterbeans, drained
• 1 tin chopped tomatoes
• ¼ teaspoon of black treacle


Method
Take a massive saucepan and place it onto a medium heat. Start by frying off the sausage meat. Then add the onions and a little splash of stock at this stage if you notice the bottom of the pan getting sticky. Add the garlic, seasonings, and tomato puree before stiring in the vegetables, beans, tomatoes, and finally a little bit of black treacle.
Cover, bring to a simmer and cook for 2-3 hours on low until the vegetables are tender. I put the lid onto my casserole and cooked it in the oven at 150 degrees for 2 hours.
Serve on a bed of fresh potato wedges, lashings of parsley or coriander (or both) and maybe some chopped cooked bacon if you’re feeling very luxurious.
Allow to cool before bagging or boxing and freezing for another day.

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Rocky Road (to Dublin)



Ingredients
75g unsalted butter
3 tablespoons golden syrup
220g milk chocolate
150g rich tea biscuits
120g mixed mini marshmallows
75 dark chocolate chips (optional)

Method
Melt the butter, golden syrup and chocolate together on a very low heat until completely melted and combined.
Bash the biscuits into tiny pieces. Mix the biscuits and marshmallows into the chocolate mixture.

Press the biscuity marshmallowy chocolatey goo into a lined baking tin. Press chocolate chips on top.

Chill for at least 2 hours before slicing and enjoying

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Celebration Chicken Curry


This is an extremely simple curry recipe that is deliberately low in salt. This makes it suitable for diners of all ages and perfect for large family occasions or you can portion it off and freeze this meal for another day. This recipe makes 2 family meals for under €10.


Ingredients
• 2 tablespoons of oil
• 800g boneless skinless chicken thighs (you can totally use fillets if you choose)
• 300g each of the following… chopped peppers, chopped onions, chopped carrots, and frozen or fresh peas
• 1 large tablespoon of curry powder
• 1 teaspoon of ground garlic powder or garlic flakes
• 2 tablespoons of tomato puree
• 500ml of water
• 25-50 of potato starch to thicken at the end (optional)
• Chopped Chives to decorate


Method
Heat a heavy casserole on a medium heat. Start with oil in the pan and saute off the chicken until it takes some colour. Remove the chicken and pour in the vegetables. Saute in the juices from cooking the chicken for a few minutes. Add ¼ of the water and put the lid on the casserole to accelerate the cooking process.

After 5 minutes lift the lid, sprinkle in the curry powder, garlic flakes and tomato puree. Stir well so that these ingredients begin to cook. You will be able to notice a change in the scent from the pan as the tomato puree heats through.

Add the remaining water, stir well, then return the chicken to the casserole pan. Put the lid back on and put the entire casserole dish into the oven at 160 degrees Celsius for 1 hour.

After 1 hour in the oven, remove the casserole. Stir in potato starch to thicken the sauce or use a cornflour slurry alternatively. Serve with steamed rice or crusty bread.

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Chocolate Swiss Roll


*Note this is probably the only recipe where I use imperial measurements as this is a legacy recipe from both my grandmothers.
The ratio for making fatless sponge is 1 egg:
1 oz caster sugar: 1 oz self raising flour and a tiny amount of vanilla extract at the end. You increase the quantities to get more sponge.
This makes it very adaptable to whatever you are baking.
For the sponge you see today this is what I used…

Ingredients
5 medium eggs
5 oz caster sugar
5 oz self raising flour
1/2 teaspoon vanilla extract
For the filling: 200g of raspberry jam Additional caster sugar for rolling the sponge

Method
Preheat your oven to 170 degrees celcius. Line your tin with baking parchment, ensuring that there is plenty of overlap.
Put the eggs and sugar into the mixer and using the whisk attachment whisk until pale, light and fluffy. Its volume should at least double in size. Turn off the mixer and sieve the flour/baking powder directly onto the baking parchment.
Now gently pour half the flour into the egg/sugar mixture and fold with the metal spoon. Taking care not to knock the air out. Repeat with the remaining flour.
Pour the mixture into the lined baking tray. Bake in the oven for approximately 22 mins or until golden.
Remove from the oven when baked and leave to cool for 5 mins on a cooling rack.
Sprinkle a piece of baking parchment with caster sugar and tip the sponge upside down on top of the sugar. Next peel off the baking parchment gently.
Taking the edge of the baking parchment together in your hands, tightly roll together until you reach the short edge of the sponge.
This part is not unlike rolling sushi. Use the teatowel/parchment to force the sponge to roll onto itself tightly.
Keep on rolling until you reach the end of the sponge. Now cover the sponge with the parchment, then the damp teatowel and twist like a Christmas Cracker.
Leave the roll to cool for approximately 15 mins before filling with nutella and buttercream or even cream, serve and eat on the day that it is baked for best results

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Focaccia


Ingredients
• 250g strong white flour
• 1 teaspoon dried yeast
• 1/2 teaspoon salt
• 20ml olive oil (plus more for the top of the focaccia)
• 100ml water
• Dried herbs of your choice


Method
Put the flour, yeast and salt into a large bowl and stir loosely with a fork. Add the olive oil and mix in well until you get a very loose breadcrumb texture. Add 75ml of water (cold or room temperature is fine, don’t use warm) and mix into the flour. You’re aiming for a loose, wet dough. If you have a stand mixer make the most of the dough hook. If not, rub a little oil on your hands before mixing so that the dough doesn’t stick. Add the remaining water bit by bit. The dough is very loose and slack. Knead it well until smooth, this will take about 20 minutes by hand or 10 with a stand mixer.
Grease a large bowl with some oil and put the dough inside, then cover the top with cling film. Leave the dough in a dark spot, not too warm, to rise for about 3 hours or so. It nearly needs to over-prove to get the irregular air bubbles when you bake it.
Take a ceramic baking dish (mine is 20cm square), lightly oil it and dust with a little flour. Preheat a (fan) oven to 200 degrees Celsius. Gently turn the dough out of the bowl directly into the dish and use your knuckles to pad it into the corners, the knuckles will give it the lumpy surface. Sprinkle the top with dried herbs of your choice (I used rosemary and thyme and some dried garlic), then spoon a little olive oil over the herbs so that it pools in the shallow parts of the dough.
Once the oven is up to temperature, bake the bread in the oven until golden brown on top. This should take about 25-30 minutes. Leave to cool in the dish for at least 15 minutes before turning out onto a cooling rack

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Buttermilk Pancakes


Ingredients

250g (1 cup) plain flour
1 teaspoon bread soda/bicarbonate of soda
2 small-medium eggs (1 large egg should be fine either)
150ml buttermilk
Optional 1/2 teaspoon vanilla extract
1 tablespoon sunflower oil for frying/greasing the pan.

Method

Put the flour and bread soda into a large bowl and stir so that they’re combined. Make a well in the centre and crack in the 2 eggs, pour in the buttermilk (add the vanilla extract if using). Whisk until you have a batter. Don’t worry too much if you have small lumps, as these should disappear after the next stage.

Put the oil in a heavy, shallow non-stick frying pan (see notes on frying pan below). Before you put the pan on the heat, spread the oil over the surface. I like to use a little bit of kitchen paper for this. Next, put it on a medium heat and allow it to come to temperature. This takes about 5 minutes or so. Once the pan is hot, give the batter a second vigorous whisk and you should see those lumps disappear (or at worst get smaller, they’ll be gone completely in the cooking process don’t worry).

Using a tablespoon as a measure, pour out 3-4 pancakes onto the surface of the frying pan. Once the bubbles begin to appear on the surface of the pancakes, and the batter has changed colour from pale to slightly darker, flip the pancakes using a non-stick spatula. Cook for a further 1-2 minutes, until the pancakes turn golden on both sides. Lift and serve.

If you want to wait for all the pancakes to be cooked before serving, pop them onto a heat-proof plate and cover with a bit of baking parchment/tin foil, then a heavy tea towel to stop them from getting cold. Lift the “insulation” everytime you cook another batch to add to the pile.

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Pancakes/Crepes



Whatever you do make this batter the night before. It makes life so much easier on you. Yes, when you take it out of the fridge it may look a little split, just give it a quick whisk before adding about 50g of melted butter. That will add a depth of flavour to your pancakes and prevent them from sticking to a non-stick pan. No need to add any oil at all to the pan.

Ingredients

· 250g plain flour
· 3 medium eggs
· Decent pinch of salt
· 450ml of whole milk
· 50g of melted butter

Method
Combine the flour, eggs, salt, and milk together in a large bowl. Whisk well. Don’t worry about small lumps, these will settle overnight. Once you have a light batter, cover the bowl and leave it in the fridge to rest for about 10 hours.

The following morning, take the bowl out and whisk in 50g of melted butter. Cook each pancake on a medium heat. Use your fillings/toppings of choice

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Swiss Roll Recipe


*Note this is probably the only recipe where I use imperial measurements as this is a legacy recipe from both my grandmothers.


The ratio for making fatless sponge is 1 egg:
1 oz caster sugar: 1 oz self raising flour and a tiny amount of vanilla extract at the end. You increase the quantities to get more sponge.
This makes it very adaptable to whatever you are baking.
For the sponge you see today this is what I used…


Ingredients
5 medium eggs
5 oz caster sugar
5 oz self raising flour
1/2 teaspoon vanilla extract
For the filling: 200g of raspberry jam Additional caster sugar for rolling the sponge


Method
Preheat your oven to 170 degrees celcius. Line your tin with baking parchment, ensuring that there is plenty of overlap.
Put the eggs and sugar into the mixer and using the whisk attachment whisk until pale, light and fluffy. Its volume should at least double in size. Turn off the mixer and sieve the flour/baking powder directly onto the baking parchment.
Now gently pour half the flour into the egg/sugar mixture and fold with the metal spoon. Taking care not to knock the air out. Repeat with the remaining flour.
Pour the mixture into the lined baking tray. Bake in the oven for approximately 22 mins or until golden.
Remove from the oven when baked and leave to cool for 5 mins on a cooling rack.
Sprinkle a piece of baking parchment with caster sugar and tip the sponge upside down on top of the sugar. Next peel off the baking parchment gently.
Taking the edge of the baking parchment together in your hands, tightly roll together until you reach the short edge of the sponge.
This part is not unlike rolling sushi. Use the teatowel/parchment to force the sponge to roll onto itself tightly.
Keep on rolling until you reach the end of the sponge. Now cover the sponge with the parchment, then the damp teatowel and twist like a Christmas Cracker.
Leave the roll to cool for approximately 15 mins before filling with jam, serve and eat on the day that it is baked for best results

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Homemade Jambons


Ingredients
· 50g butter
· 100g plain flour
· 300ml warm milk
· 200g grated cheese (cheddar is the best but whatever you have to hand is fine)
· 100g chopped ham (optional)
· Salt & Pepper to taste
· 1 roll readymade puff pastry
· 1 beaten egg for glazing


Method
Get a large saucepan onto a medium heat.
Melt the butter in the saucepan. Stir in the flour and slowly add the warm milk bit by bit to prevent lumps. Stir until it has thickened.
Turn off the heat, add the melted cheese and ham. Stir this into the sauce mixture – it will get THICK. Spoon the mixture onto a plate or bowl and allow to come to room temperature before covering and chilling until later.
Once cool, preheat a fan oven to 180 degrees Celsius. Take a sheet of puff pastry and divide it into 6 large squares or have fun and divide into many small squares.
Spoon a generous amount of the filling into the centre of each square. Then pull the corners into the centre to sit on top of the filling mixture. Brush the top of the squares with beaten egg.
Bake in the oven for 25-30 minutes until golden brown and baked through. Allow to cool a little before eating as the filling gets very hot

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Pickled Onions


You can make as much or as little of these punchy pickled onions as you like. They taste better over time but my jar lasts about a fortnight in the fridge. The jar I use is a 500ml jar, half these ingredients if you are using a classic jam jar.


Ingredients
• 3 sliced red onions
• 1 heaped teaspoon sugar
• 1 heaped teaspoon salt
• 150ml hot water
• 150ml white vinegar
• Spices/Seasonings of your choice – here I used fennel seeds, coriander seeds and cumin seeds


Method
Combine the sugar and salt in a jug with the hot water until fully dissolved. Add the vinegar to the hot water mixture and stir well.
Put your spices/seasonings of choice into a large jar. Stuff in as many onions as you possibly can.
Pour the pickling mixture into the jar on top of the onions until you reach the top of the jar