Harissa Chicken Wings with Cashel Blue Aioli

Harissa Chicken Wings with Cashel Blue Aioli

 
Harissa Chicken Wings with Cashel Blue Aioli
 

Serves 6-8

INGREDIENTS 

For the Chicken Wings
900g/2lbs chicken wings

70ml/⅓ cup Greek yogurt

3 tbsp harissa paste

2 tbsp honey

juice from 1 lemon 

1 tsp ground cumin

1 tsp ground cinnamon

2 garlic cloves, crushed 

sea salt & freshly ground black pepper

For the Aioli 

2 free range egg yolks

1 teaspoon Dijon mustard 

1 tablespoon white wine vinegar

100ml extra virgin olive oil 

100ml vegetable oil 

½ clove of garlic, crushed 

100g/5oz Cashel Blue cheese, crumbled

Sea salt and freshly ground black pepper 

 

METHOD 

1.     Pre heat your oven to 220°C/450°F or gas mark 7.

2.     Combine all the ingredients for the chicken wings (except the chicken wings) in a large bowl. Then add the chicken wings to the bowl and thoroughly coat them in the marinade. Cover the bowl with cling film and leave in the fridge for up to 1 hour, ideally overnight. 

3.     Remove the chicken wings from the fridge at least 30 mins before cooking and then place on a baking sheet. Bake the chicken wings for 40-45 minutes, turning once half way through to make sure they are evenly cooked.

4. While the chicken wings are cooking, make the Cashel Blue Aioli by and placing the egg yolksin a bowl, along with the teaspoon of Dijon mustard. Lightly whisk the egg yolks and mustard together and then slowly pour in the vegetable oil and olive oil – you can combine both oils into a jug to make it easier to pour. This will make the mixture become thick and creamy like mayonnaise.  Lastly, stir in the crushed garlic and crumbled Cashel Blue cheese then season with sea salt and freshly ground black pepper 

5. Once the chicken wings are cooked, remove from the oven and serve with the Cashel Blue Aioli on the side for dipping.

Flavoured Butters

Flavoured Butters

 
Flavoured butters
 

Serves 4 

CHILLI, CORIANDER & LIME BUTTER 

INGREDIENTS

200g/7 oz butter, softened

2 chillis, chopped & deseeded 

2 tablespoons coriander, finely chopped 

1 lime, juice & zest 

sea salt and freshly ground pepper

 

TARRAGON & HORSERADISH BUTTER 

INGREDIENTS:

200g/7 oz butter, softened

2 tablespoons tarragon, finely chopped 

1 tablespoon creamed horseradish (or grated fresh horseradish) 

sea salt and freshly ground pepper

 

METHOD: 

1.          Cream together the butter with all of the ingredients using the back of a wooden spoon until all the ingredients are completely incorporated into the butter. 

2.        Cover and chill in the fridge until you’re ready to use the butter.  

3.        Remove the butter about 30 mins before you use it to bring it to room temperature and once you’re ready to serve your grilled meats or baked potatoes place a spoonful of the butter on top and watch it melt. 

Bloody Mary

Bloody Mary

 
Bloody Mary.jpg
 

Serves 1 

INGREDIENTS

1 shot of Vodka

Juice of ½ a lemon

3 dashes Worcestershire sauce

3 dashes Tabasco sauce

180ml/6floz tomato juice

Pinch of celery salt

freshly ground black pepper

ice cubes 

½ celery stick, to serve

 

METHOD

1.    Pour the vodka, lemon juice, Worcestershire sauce, Tabasco sauce and tomato juice into a glass, season with celery salt and freshly ground black pepper, and mix well with a spoon.

2.    Serve with a stick of celery and 3 ice cubes in each glass

Smashed Avocado & Feta Toast

Smashed Avocado & Feta Toast

 
Smashed Avocado & Feta Toasts
 

Serves 2 

INGREDIENTS:

1 ripe avocado, peeled and stone removed 

1tbsp mint, finely chopped  

juice of ½  lemon 

80g/3oz good quality feta

1 tsp dried chilli flakes

1 tbsp extra virgin olive oil

2 slices of sourdough bread 

Sea salt and freshly ground black pepper 

 METHOD:

1.    Place the ripe avocado in a bowl and mash using a fork. Then add the fresh mint and lemon juice and stir. 

2.    Add the feta and dried chilli flakes to the avocado, season with sea salt and freshly ground black pepper, and mash again. 

3.    Toast the two slices of sourdough bread and smear with the smashed avocado and cheese.  Drizzle the extra virgin olive oil on top.

15 minute Chilli Prawn Linguine

15 minute Chilli Prawn Linguine

 
lemon chilli prawn linguini
 

Serves 4 

INGREDIENTS: 

500g/16 oz dried linguine

2 tablespoons olive oil

2 garlic cloves, finely slices 

2 fresh red chilies, deseeded and finely chopped

450g/14 oz large raw prawns, peeled 

juice and zest of 1 lemon

1 tablespoon of fresh ginger, grated 

2 tablespoons chopped fresh Italian parsley leaves

sea salt and freshly ground black pepper

METHOD:

1.        Place a large saucepan filled with water over a high heat and bring to the boil. Season with sea salt. Once the water has come to the boil, stir in the linguine and cooked for 10 minutes. 

2.      While the pasta is cooking, place a large frying pan over a medium heat, and add the olive oil, followed by the garlic, fresh ginger and chilies and cook, stirring, for 2 minutes. Increase the heat to high, add the prawns and the lemon juice. Cook, stirring, for 3–4 minutes, or until they turn pink and are just cooked through. 

3.       Drain the pasta, and return to the saucepan, stir the prawns into the pasta, along with the Italian parsley, one tablespoon of extra virgin olive oil and lemon zest. Season with sea salt and freshly ground black pepper, and toss well.

Three Seeded Health Loaf

THREE SEEDED HEALTH LOAF

 
Health Loaf Bread .jpg
 

Makes 2 loaves

 

INGREDIENTS:

450g/3 cups wholemeal flour 

65g/½ cup wheat germ, plus extra for dusting

65g /½ cup plain white flour

65g /½ cup wheat bran

65g/½ cup ground flax 

225g/8oz pin-head oatmeal

2½tsp soft brown sugar

2tsp bread soda or bicarbonate of soda

1 litre buttermilk

For the topping

2 tsp (one per loaf) wheat germ 

2 tsp (one per loaf) sesame seeds

2 tsp (one per loaf) pumpkin seeds 

 

METHOD:

1.         Pre-heat the oven to 230°C, 450°F, Gas Mark 8. 

2.        Pour all the dry ingredients in to a large bowl and mix together.

3.        Make a well in the centre of the dry ingredients and gradually stir in the buttermilk 

4.       Divide the dough between 2 greased 900g (2lb) loaf tins which have been dusted with wheat germ. Smooth the top and make a spacious cross on each one with a floured knife. Sprinkle with wheat germ, pumpkin seeds and sesame seeds. 

5.        Place in the pre-heated oven at 230°C, 450°F, Gas Mark 8 for 10 minutes, and then reduce the heat to 140°C, 275°F, Gas Mark 1 and bake for 1 hour. 

6.       When the loaves are cooked, remove from the oven and partly cool in the tins, then turn out and leave to cool completely on a cooling rack.

SALMON NIÇOISE

Salmon Niçoise

 
Salmon Nicoise
 

Serves 2 

 

INGREDIENTS:

1 egg, soft boiled (8 minutes) and shelled 

12 French beans, cooked 

120g/4oz salad leaves
2 tomatoes, quartered 

12 black or green olives
50g/1½oz butter 
2 fresh salmon fillets ( 100g-150g/3½oz – 5oz each) 

sea salt and freshly ground black pepper lemon
4 new potatoes, scrubbed, cooked and halved 

2 lemon wedges, to serve 

For the dressing

50ml/1½ floz salted Kerrygold butter, melted 

60ml/2 floz lemon juice, 

1 tsp dijon mustard 

sea salt and freshly ground black pepper

 

METHOD:

1.   Season the salmon fillets with salt and freshly ground black pepper and place a frying pan on a high heat. Add the butter and once it’s melted, add the salmon fillets and cook for 3 minutes on each side or until cooked completely. 

2.   Cut the egg into quarters and place in a mixing bowl with the potatoes, French beans, salad leaves and tomatoes. 

3.   To make the dressing, whisk all the ingredients together and set aside. Pour the dressing over the salad ingredients and gently toss. 

4.   Divide the salad between two plates and place a salmon fillet on each plate and serve with a wedge of lemon 

Potato salad with spring peas and radishes

Potato Salad with spring peas and radishes

 
Potato Salad with radish and peas_landscape 1.jpg
 

Serves 4

INGREDIENTS:

900g baby potatoes (new potatoes or Jersey Royals)

3 tablespoons fresh mint, chopped

50g salted butter

2 shallots, finely diced 

20 garden pea pods, podded (or 100g frozen peas)

10 radishes, finely sliced 

1 lemon, juice and zest 

1 teaspoon Dijon mustard

Sea salt and freshly ground black pepper

METHOD:

1. Place the potatoes in a saucepan half filled with water and add 1 tablespoon of torn fresh mint leaves and a sprinkle of sea salt. Place the saucepan, with lid, over a high heat and bring to the boil. Cook for 20-25 minutes or until the potatoes are completely cooked through. 

2. While the potatoes are cooking, place a frying pan over a medium heat and melt the butter. When the butter is melted, add finely diced shallots and cook until soft. Remove from the heat and stir in the lemon juice, lemon zest and Dijon mustard.

3. Drain the potatoes, slice them in half and add them to your serving dish followed by the fresh peas. If you’re using frozen peas, cook them in boiling, salted water for 2 or 3 minutes. 

4.  Next add the radishes, mint and lemon butter dressing and toss together to make sure all the ingredients are completely coated. Make sure your potatoes are still warm when you’re adding the dressing as they will absorb the dressing much better. 

Ten Minute Fish Supper

Ten Minute Fish Supper

 
Fish L1.jpg
 

Serves 2

INGREDIENTS:

80g / 4 tbsps butter 

2 large or 4 small flat fish fillets (such as plaice, turbot, lemon sole) 

2 tablespoons of finely chopped fresh herbs (such as dill, flat leaf parsley, fennel) 

zest of juice of a lemon or lime 

sea salt and freshly ground black pepper 

 

METHOD:

1.    Place a frying pan over a medium heat and add the butter. Swirl the pan around so that the butter is spread throughout the whole pan. 

2.    Place the fish fillets in the frying pan, and season with sea salt and freshly ground black pepper. Allow to cook for four minutes, then carfeully turn over the fillets and cook for a further four minutes. After two minutes, sprinkle the lemon or lime zest and finely chopped herbs over the fish, and squeeze the lemon/lime juice long the fillets. 

3.    Slightly tip the pan to the side, so that the juices gather at the tipped side of the pan. Using a spoon scoop the juices from the pan and pour them back over the fish, repeat a few times. 

4.    When the fish is cooked arrange on two warmed plates, and pour all the juices from the pan over the fish. 

5.    Serve with a fresh gree leaf salad and steam new potatoes or green vegetables. 

Lemon Drizzle Cake

Lemon Drizzle Cake

 
Lemon Drizzle Cake
 

INGREDIENTS: 

225g/8oz butter, softened 

225g/8oz caster sugar

4 eggs

4 tbsp milk

275g/9½oz self-raising flour

2 tsp baking powder

2 lemons, grated zest only 

Juice of one lemon ½

For the lemon drizzle

175g/6oz icing sugar

2 lemons juice only 

Garnish with the zest of one lemon 

METHOD: 

1.   Pre-heat the oven to 180oC/Gas mark 4. Grease a 20-22cm round cake tin and line the base with parchment paper. 

2.   Place the butter in a large mixing bowl with the sugar and beat together with a whisk until light and fluffy. Slowly beat in the eggs one at a time, followed by the milk. Next fold in the flour, baking powder and lemon zest. 

3.   Pour the cake mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula. 

4.   Bake in the middle of the oven for about 35-40 minutes, or until the sponge is lightly golden brown. Check by inserting a skewer into the center of the cake, if it comes out clean the cake is cooked. 

5.   While the cake is still hot and in the tin prick it with a skewer and pour over the lemon juice. Leave the cake in the tin to cool. 

6.    Make the drizzle. Whisk the lemon juice and icing sugar in a bowl until it forms a smooth paste. Remove the cake from the tin and smooth the lemon drizzle over the cake. Garnish with lemon zest. 

Carrot Cake with Orange Blossom frosting

Carrot Cake with Orange Blossom frosting

 
image.png
 

Makes 1 Cake (10 portions) 

INGREDIENTS: 

3 eggs 

140ml/5floz vegetable oil, plus extra for greasing 

220/7oz light brown sugar 

1 tsp ground cinnamon 

1 tsp freshly grated nutmeg 

350g/12oz grated carrots, (grated weight) 

100g/3½ oz golden raisins 

100g/3½ oz walnuts, chopped 

200g/7oz self-raising flour 

1/2 tsp bicarbonate of soda 

For the orange blossom frosting 

300g/10½ oz cream cheese, chilled 

70g/2½ oz butter, at room temperature 

300g/10½ oz icing sugar, sifted 

1 orange, zest only 

2 teaspoons of orange blossom water 

 METHOD: 

1.          Preheat the oven to 180°C and oil and line a 13 x 23cm loaf tin with greaseproof paper.

2.        For the carrot cake: beat the eggs in a large bowl, then add the oil, brown sugar, cinnamon, nutmeg, grated carrot, raisins and chopped walnuts. 

3.        Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal spoon until well combined. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. If you’re using a ceramic baking dish then you’ll need to add 15 minutes to the cooking time. 

4.       Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before serving. 

5.        For the orange blossom frosting: beat the cream cheese and butter together in a bowl until well combined. Add the icing sugar, orange blossom water and finely grated orange zest and mix until the frosting is smooth and thick. Using a palette knife, spread the frosting evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. 

6.       Decorate with orange zest on top of the frosting.

SALMON FISH CAKES WITH FRESH HORSERADISH CREAM

SALMON FISH CAKES WITH FRESH HORSERADISH CREAM

 
Salmon fish cakes with horseradish sauce
 

Serves 4 

 

INGREDIENTS: 

400g / 14ozs floury potatoes, boiled and mashed 

400g /14ozs salmon, poached and flaked 

2 scallions, finely chopped 

2 tsps capers 

1 tbsp fresh dill, finely chopped  

grated zest and juice of ½ lemon 

50g/3 tbsps butter 

sea salt and freshly ground pepper

For the fresh horseradish cream 

100ml/½ cup crème fraiche 

1 tbsp fresh peeled and grated fresh horseradish root

grated zest and juice of ½ lemon 

2 tsps flat leaf parsley, finely chopped 

1 lemon, cut into wedges to serve, plus a bunch of watercress (optional) to serve

 

METHOD: 

1.         Pre-heat the oven to 180°C / 350°F.

2.        Place all the ingredients for the fish cakes except the butter  in a large bowl and season with salt and pepper. Mix well until all the ingredients are well combined. Divide the mixture into four balls, and shape each into a patty.

3.        Place a frying pan over a medium heat and add the butter. Once the butter has melted, add the fish cakes and brown on both sides. Transfer the fish cakes to a baking sheet and bake for 10 minutes. 

4.       While the fish cakes are baking, mix all the ingredients for the horseradish cream together in a small bowl and season with salt and pepper.

5.        To serve, place each fish cake on four warmed plate with a spoonful of the horseradish cream and a wedge of lemon, plus a handful of watercress, if you wish.

Fish Pie with Crispy Cheddar Rosti

Fish Pie with Crispy Cheddar Rosti

 
Fish Pie with cheddar potato rosti.jpg
 

What is more comforting than a sumptuous fish pie - my secret is a cracking crispy cheddar rosti on top.

 Serves 2

INGREDIENTS:

450g/16 oz floury potatoes, such as Maris Piper, peeled
250g/9 oz smoked haddock fillets, skinless
250g/9 oz salmon fillets, skinless
100g/3½ oz prawns
400ml/14 fl oz milk
50g/2 oz flour
50g/2 oz butter, softened
25g/1 oz butter, melted
2 tbsp fresh dill
50g/2 oz mature Dubliner Cheddar cheese, grated
salt and freshly ground black pepper
2 tsp Dijon mustard
1 shallot, cut in half
1 bay leaf
1 tsp black peppercorns

METHOD:

1.     Preheat the oven to 200°C/400°F/gas mark 6 and grate the raw potatoes with the larger part of a box grater and pop the grated potatoes into a bowl of cold water to stop them from going brown. Grate the cheddar using the same said of the grater and set aside in a bowl.
2.   Place the smoked haddock and the salmon in a saucepan, pour over the milk and drop in the onion, bay leaf and peppercorns. Cook over a low heat for five minutes, then drain, holding on to the milk but discarding the onion, bay leaf and peppercorns.  Then add the fish to the roasting tray.
3.    Melt 150g of butter in a saucepan then stir in the flour and cook for five minutes to make a roux. Add the milk that you poached the fish in as well as the mustard, and whisk, until the sauce is smooth and thick. Season with salt and pepper, add in half the dill and pour over the fish.
4.   Drain the grated potatoes and pat dry with a clean tea towel until they are completely dry. Mix the grated potatoes in a bowel with the grated cheddar, rest of the dill and sea salt and scatter over the fish and the sauce.
5.    Melt the remaining butter in a saucepan and brush over the top of the pie to ensure the top gets really crispy. Bake for 20 minutes, or until golden brown.

Rhubarb & Ginger Upside-Down Cake

Rhubarb & Ginger Upside-Down Cake

 
Rhubarb Cake landscape 2.jpg
 

I adore Rhubarb and Ginger and this is a harmonious cake perfect with a big dollop of creme fraiche and a cup of tea.

 Makes 1 Cake

INGREDIENTS:            

40g/1½ oz unsalted butter
200g/7 oz soft brown sugar
2 tbsp crystallised ginger, finely chopped
350g/12 oz rhubarb, trimmed and cut into 2cm pieces
200g/7 oz plain flour
1 tsp baking powder
¼ tsp bicarbonate of soda
200ml/7 fl oz buttermilk
2 medium eggs
100ml/3 fl oz vegetable oil

METHOD:

1.     Preheat the oven to 180°C.
2.   Melt the butter in a 24cm ovenproof frying pan over a medium heat. Stir in half the sugar and cook for about 2 minutes. Then add in one third of the crystallized ginger. Remove from the heat and add the sliced rhubarb, enough to cover the bottom of the pan.
3.    Sift together the flour, baking powder and baking soda into a bowl
4.   In a separate bowl, whisk the remaining sugar with the buttermilk, eggs, oil and the rest of the crystallized ginger. Fold in the flour mixture and mix well. Pour over the rhubarb and smooth the surface.
5.    Bake for 30 minutes or until the cake springs back when pressed in the centre. Cool on a rack for 10 minutes then invert on to a serving plate. Serve with crème fraiche.  

French Onion Soup

French Onion Soup with Cheesey Croutons

 
Recipe portrait 3.jpg
 

INGREDIENTS:

100g/8 oz butter
8 white onions, peeled, halved and thinly sliced
2 garlic cloves, crushed
1 tsp brown sugar
1 tsp dried oregano, fresh thyme or rosemary
900ml/30 fl oz good quality beef broth

For the cheese croutons
4 slices of sourdough bread
80g/3 oz gruyere cheese, grated
sea salt and freshly ground black pepper
 
METHOD:

1.    Preheat the oven to 200°C/Gas Mark 6.
2.    Place a heavy bottomed saucepan over a medium heat and add the butter. Once the butter has melted, turn down the heat to low and stir in the onions. Cover and leave to cook for 10 minutes, until soft,
3.    Next stir in the brown sugar and garlic and let the onions brown uncovered and slightly caramelize, stirring every few minutes until they become a deep golden colour. Stir in a teaspoon of the dried oregano, fresh thyme or rosemary.  Season with sea salt and freshly ground black pepper.
4.    Pour in the beef broth and allow to cook for a further 30 minutes.
5.    To make the cheesy crouton sprinkle the gruyere cheese on top of the slices of sourdough bread and pop under a grill to melt.
6.    Serve the onion soup in heated bowls and place the cheesy croutons on top.