Thursday, May 23, 2013

Take 5 Ingredients and.....its Dinner!

Just 5 Ingredients for an easy-peasy tasty meal, delicious!

Salmon Parcels
Serves 2

2 Salmon Fillets
1 orange juiced
1 sheet of puff pastry
1 egg beaten with a little milk  

Leave the salmon to marinate in the fresh orange juice for 30 mins.
Meanwhile cut the puff pastry into 2 pieces large enough to make parcels for the salmon
Lay the salmon on the sheet of puff pastry and make a parcel by pulling the ends together and pinching with a fork.  Brush with the egg mixture and pop on a lined baking tray for 20 mins @ 180 or until pastry is golden in colour...

Tuna & Sweetcorn Cakes
Serves 2

1 Can of Tuna Chunks 400g 
3 tablespoons of mashed potato
1 egg beaten 
3 tablespoons of sweetcorn
Tossed green salad

Combine drained tuna, sweetcorn, mashed potato & beaten egg.  Shape into cakes.  Dust in a little flour and fry on a non stick pan with a little olive oil for about 4 mins each side until golden brown and heated through.

Serve with a tossed green salad

Asian Inspired Tuna Cakes
Swop the egg for 1 tablespoon sweet chilli sauce and add some fresh coriander..


Honey Lemon Chicken
Serves 4

Marinade:
4 tablespoons of lemon juice
3 tablespoons of honey
1 tablespoons of Dijon
4 chicken breasts … whole or cubed..  
Ovenbaked baby potatoes

Pop all of the marinade ingredients into a bowl.  Stir well to combine all of the ingredients .
Add the cubed chicken stir and coat with the marinade aallow to marinate,  if possible for an hour.. 
Heat oven to 200 (400F) Gas 6) and place in a casserole dish covered for the first 10 mins.. Stir to combine chicken with marinade and cook for a further 15 mins.

Baked baby potatoes -  drizzle  with olive oil & seasalt & cook for 20 mins @ 200..


Sesame Chill Beef  
Serves 4

500g beef strips
1 red chilli deseeded and finely chopped
2 tbls of oyster sauce
4 handfuls of broccoli florets steamed
Steamed rice or noodles

Heat a non-stick wok and swirl with a little olive oil, pop the chilli on the pan for 30 seconds then add the beef strips, cook on a high heat for 1 min the add the oyster sauce, continue to cook until the sauce bubbles, pop in the steamed broccoli and stir.  Transfer to a serving dish.


Serve with steamed rice add a green veggie like steamed sugar snap peas – delicious!

Thursday, May 9, 2013

Veggies!


Eat Your Veggies...

We eat a lot of meat in Ireland, however our European neighbours view vegetables a little different than us.  We have been brought up with the idea that a meal is meat and 2 veg, however many of our European neighbours take a different approach and see meat and vegetables  as equals.   They will eat whole meals based on vegetables because they like them and have cooked this way all their lives.

We have access to a fantastic array of vegetables in this country.  Vegetables combined with a carbohydrate like Pasta, Noodles, Rice or Potatoes is an extremely economic way of putting a meal on the table.

We are also fortunate that many of our supermarkets, vegetable shops and markets stock Organic Vegetables.

The veggies that are in season at the moment are...

Asparagus, Aubergines, Beetroot, Broccoli, Broad beans, Cabbage, Cauliflower, French beans, mushrooms, pak choi, new potatoes, spinach, Radishes, Lettuces, peppers, radishes, scallions, tomatoes,
Strawberries, Rhubarb


Let’s look at Beetroot...

Beetroot is a fantastic vegetable but many of us steer away from it because of the bad experiences we have had with beetroot in jars sitting in the rather nasty vinegar.
Fresh beetroot is totally different experience (it is now possible to buy freshly cooked vac packed beetroot in supermarkets)

Why buying beetroot buy beets that are the same size and no bigger than a tennis ball, they will cook evenly if the same size.  Also make sure you buy beets that are intact and not bruised or have broken skin.

In Italy they often cook beetroot in a wood fire they pop it covered in its own leaves into the ashes for about 1 hour.   However, probably the easiest way to cook it at home is to pop them into salted water bring to the boil and simmer until it is slightly separated from the root; the skin should then simply slip off.

What can I do with Beetroot...?
Served beetroot sliced with a drizzle of olive oil and a sprinkling of parmesan.

Beetroot Salad
Slice and combine with crème fraiche and sprinkle with flaked almonds.

Roast Beetroot & Warm Goats Salad
Roast Beetroot on a baking tray drizzled with olive oil and serve warm with grilled goats cheese & rocket salad

Beetroot & Red Cabbage
Finely shred a small red cabbage, cover with some veggie stock  with 2 tbls of red wine vinegar and  1 tbls of sugar  cook for 1 hour.  Add a pinch of salt and pop in 3 cooked and finely shredded beetroot, simmer for 10 mins.


Simple Ideas with Vegetables in season right now..


Make a risotto with mushrooms, asparagus, & sweet roast red peppers, finish with a sprinkle of parmesan cheese & a little basil pesto.

Toss steamed broccoli & broad beans through penne pasta with a little lemon butter

Make a filling aubergine bake by layering fried aubergines between layers of cheese & tomato sauce, top with breadcrumbs and bake for 30 mins.

Noodles tossed with steamed pak choi, & broccoli sprinkle some sesame seeds & a little soy.

Make a veggie lasagne – roast a tray of peppers,  aubergines, mushrooms  onions & garlic – make a simple white sauce and layer sheets of lasagne with veggie mixture, sauce and top with grated mozzarella cheese..


Rhubarb & Strawberry Crumble

For the filling...
800g rhubarb
150g strawberries
50g caster sugar
1tbsp honey
For the topping
75g caster sugar
200g flour
100g oats
100g butter
50g flaked almonds
150ml  creme fraiche
1tsp vanilla extract


Preheat the oven to gas 4, 180°C, fan 160°C. Roughly chop the rhubarb and add to a saucepan with the sugar, honey and a splash of water. Cook for about 15 minutes until softened. Pour the rhubarb into an ovenproof dish and sprinkle with the uncooked strawberries.
In a large mixing bowl, add the sugar, flour, oats and butter, then rub together to an even texture. Sprinkle the topping over the fruit, then finish with the flaked almonds. Pop in the oven to  cook for 30 minutes until golden brown.
Mix the vanilla extract with the crème fraiche and serve with the crumble.