Spatchcock CHICKEN Roast

THE RECIPE

Who doesn't love roast chicken? The crisp, salty skin, moist tender meat and simply wonderful aromas filling the kitchen. It is a real crowd pleaser and firm family favourite. I have often heard people lament the fact that although they love roast chicken they just don't have the time to cook it. I won't get started on the perceived time poor, it is not that people don't have time it is about time prioritisation. One of the best things that most of us could do to improve our health and wellbeing is to break our dependence on quick and easy convenience food and make the time to cook more from scratch. So here is the answer for you to cook and enjoy roast chicken again, Spatchcock It! The best and fastest way to roast chicken, I've been spatchcocking my chicken for roasting for several years now. I don't think I will ever go back to roasting a chicken in the traditional way (whole roast bird).  Basically, spatchcocking is a method of preparing the chicken for cooking. The method involves cutting from tail to neck along the backbone so that the bird can be opened out flat (also referred to as butterflying). It gives easier access to the cavity and exterior of the chicken for seasoning. This method results in a shorter cooking time. The chicken cooks more quickly and evenly, and all the skin gets nicely golden and crisp. Spatchcocking is also an ideal option for cooking a whole chicken on the BBQ.

INGREDIENTS:

1 whole chicken
2 tablespoons olive oil
A bunch of fresh herbs (such as rosemary), finely chopped
Salt and black pepper

Serves 4-6

Saucy PASSATA

THE RECIPE

I love to grow tomatoes in the greenhouse, and I enjoy them all summer long, in fact I am still harvesting tomatoes now. There will always be a time when you have more tomatoes than you can use, but this recipe will ensure you are literally bottling the taste of summer and continue to enjoy it in dishes well into the winter. Passata di pomodoro (or passata for short) is made from ripe tomatoes that have been puréed. Some recipes claim that passata is cooked, but most agree that traditionally it is uncooked and sieved to remove the skin and seeds. I prefer to cook mine and in fact it is almost a tomato sauce rather than a passata, but either way it will always be called a passata in our house. The method is simplicity itself, give it a try, you won't be disapointed!!

INGREDIENTS:

1kg tomatoes, halved or quartered
4 garlic cloves, peeled and chopped
2 tbsp olive oil
1 tsp caster sugar
Salt and black pepper

Supreme SALMON in MOJO Sauce

THE RECIPE

So it is yet another tapa, but who doesn't just love tapas. This recipe is super simple with few ingredients and very quick to make. This is a tasty, spicy little number and is equally great with an ice cold beer or a glass of wine! So go ahead and give it a try!

INGREDIENTS:

2 Salmon Fillets
2 tbsp Olive oil
Salt and Black pepper
1 sprig of flat-leaf parsley to garnish

For the Mojo Sauce:
2 Garlic cloves, peeled
2 tsp paprika
1 tsp ground cumin
5 tbsp Olive oil
2 tbsp White wine vinegar
Salt

Tantalising TURKEY Korma

THE RECIPE

Korma is not really a dish but a technique employed in Indian cooking; it simply means braising, literally meaning cooked meat. Classically, a korma is defined as a dish where meat or vegetables are cooked with water, stock, and yogurt or cream added. However, it is a misconception to think that kormas are always rich and creamy as there are many different styles. They can be light and aromatic or rich and creamy, and some kormas are fiery and may use lamb, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. This in an adaptation of a recipe from Delhi, the centre of Mogul cuisine. Give it a try, you won't be disapointed!!

INGREDIENTS:

2 Turkey or chicken breast fillets, sliced or cubed
1 Tin of coconut milk
250g Natural yogurt
3 egg yolks
3 tbsp Mango chutney
1 Onion, chopped
2 tsp Curry powder
4 tsp Garlic paste
2 tsp Ginger paste
1 tsp tumeric
1 tsp Garam masala
5 Vegetable oil
2 drops Almond extract
1 tbsp Toasted flaked (sliced) almonds to garnish
1 tbsp coriander, finely chopped to garnish

Serves 4

Jammy ONION Jam

THE RECIPE

Soft, sticky onion jam - great with so many different types of dishes & recipes. Serve it with cold meat and cheeses; use it for tarts, quiches and toasted sandwiches. It also goes really well as a relish with burgers or pulled pork. It is well worth making a jar or two, you will be surprised how easy it is, so go ahead and give it a try, you won't be disappointed!!

INGREDIENTS:

750g White Onions, peeled and thinly sliced
75g Butter
150g Caster sugar
250ml Red wine
6 tbsp sherry vinegar or red wine vinegar
2 tbsp Cassis
Salt and black pepper

PARTY Pulled PORK

THE RECIPE

It seems we can’t get enough of "pulled pork", from US-style barbecue joints to slow-cooked shoulders, it has appeared on menus everywhere in the last year. So obviously, I decided it was about time to try cooking this at home. The traditional cut for pulled pork is the shoulder, which demands careful, slow cooking, the oven temperature is the secret in order to achieve the desired tender, juicy shreds of piggy goodness. I tried this recipe at home recently and wasn't dissapointed. You will be surprised how easy it is, so go ahead and give it a try, it is a real crowd pleaser!!

INGREDIENTS:

1 whole shoulder of pork (it is likely you will need to order this from your Butcher)
3 Onions, peeled and quatered
6 Carrots, peeled and cut into chunks
4 Celery sticks, cut into chunks
1 head of garlic, cut in half horizontally
A bunch of mixed fresh herbs (such as thyme, sage, oregano, rosemary and bay leaf)
2 glasses of water
Salt and black pepper

Serves 16+

Raging ROCKET and PISTACHIO Pesto

THE RECIPE

Rocket – known as salad rocket, garden rocket, rucola, rucoli, rugula, colewort, roquette and, in the United States, arugula. Rocket is a leafy green vegetable and has a pungent, peppery flavour that is exceptionally strong for a leafy food. Young leaves are frequently used in salads. Rocket is rich in vitamin C and potassium. In addition to the leaves, the flowers, young seed pods and mature seeds are all edible. 
I have an abundance of rocket growing in my garden, so I decided to try making some pesto. Classic pesto is made with basil, pine nuts, garlic, olive oil and parmesan cheese. With this recipe I have substituted the basil with rocket and the pine nuts with pistachios. This pesto has a wonderful pleasing peppery flavour. Making your own pesto is easy, so go ahead and give it a try!

INGREDIENTS:

75g Rocket leaves                       
25g Pistachio nuts shelled 
1 Garlic clove, crushed and peeled
175ml  Olive oil
40g Parmesan cheese, finely grated
Salt 

Spicy SWEET POTATO Wedges

THE RECIPE

So it is another tapa, but who doesn't just love tapas, I do. However this is made with sweet potato which has a natural sweetness, the result is a much more interesting flavor contrast than you get with regular white potatoes. So go ahead and give these a try! 

INGREDIENTS:
                       
1 large Sweet potato, peeled and cut into wedges
3 tsp Paprika
1 tsp Ground cumin
1/2 tsp Cayenne pepper
1/2 tsp Salt
Vegetable Oil for deep frying
Sprigs of Flat-leaf parsley to garnish 

Magic MEATBALLS in ALMOND Sauce

THE RECIPE

In Spain, meatballs are called albóndigas. I love these Spanish-style meatballs, which feature a few ingredients that you wouldn't normally expect. These meatballs are pretty much your standard recipe made with pork, but are served in a sauce that includes almonds and bread. It is the sauce that really sets this dish apart. So for a bit of Spanish flair, go ahead and give these meatballs a try. You won't regret it!

INGREDIENTS:
                     
MEATBALLS
250g Minced Pork
1 White onion, peeled and finely chopped
1 clove of Garlic, minced
1 Egg, beaten
25g of bread, crusts removed (I use sourdough)
2 tbsp Water
2 tbsp Flat-leaf parsley, finely chopped, keep some aside to garnish
Nutmeg, freshly grated
2 tbsp Olive oil
Salt and black pepper
Squeeze of lemon juice

ALMOND Sauce
2 tbsp Olive oil
25g of bread, crusts removed, torn into pieces
50g of blanched almonds
2 cloves of Garlic, minced
100ml dry white wine
300ml vegetable stock
Salt and black pepper

Serves 4

WINE braised BEEF, BLACK PUDDING fritter, BEETROOT Purée and OATS

THE RECIPE

This beef dish is to northern Italy what roast beef is to Ireland. However there is nothing traditional that one would expect to accompany the beef on an Irish table and it is not roasted. However I believe the ingredients work wonderfully together and most can still be typically classified as Irish ingredients. This couldn't be easier to make and is delicious and a great alternative to what one would normally expect. So go ahead and give it a try!

INGREDIENTS:

Braised Beef
2 tbsp Olive oil
1 kg braising beef, in one piece
1 small onion, sliced
1 small carrot, sliced
2 Celery sticks, sliced
2 Garlic cloves, skin removed, left whole
1 sprig of fresh rosemary
A pinch of ground cinnamon
500ml of fruity red wine
500ml Beef stock
Salt and black pepper

Black Pudding Fritter
150g Black pudding (beef based such as Clonakilty black pudding)
75g Plain flour
1 Egg
75g Sourdough breadcrumbs
5 Hazelnuts, chopped
Vegetable oil for frying

Beetroot Purée
4 large cooked beetroot
50ml Apple juice
15ml red wine
Salt

Oats
50g Oats
15g Olive oil
10g Honey
Salt

Baby beetroot leaves to garnish

Serves 4

Splendid SMOKED MACKEREL and CHIVE Pâté

THE RECIPE

Generally pâté is considered to be made of liver, pork, game or other meats. However, as with this recipe, fish can also be used as the basis of a pâté. This couldn't be easier to make and is delicious simply spread on warm toast or crusty bread. So go ahead and give it a try!

INGREDIENTS:

250g Smoked mackerel, skin and bones removed, flaked
200g Soft cheese
1 Lemon, zested and juiced
2 tbsp Chives, snipped                      
2 tbsp Horseradish sauce

Voluptuous VICHYSSOISE (V)

THE RECIPE

Vichyssoise is a thick soup made of puréed leeks, traditionally served cold but it can be eaten hot. The origins of Vichyssoise are subject to debate, with some cookbooks and recipes stating it originates from America, whereas others refer to it as French. Eventhough the origin of the soup may be questionable in whether it's genuinely a French or an American creation, nonetheless it is an impressive and extremely tasty soup which couldn't be easier to make. So go ahead and give it a try, it is truly worth it!

INGREDIENTS:

30g Butter
3 Leeks, green ends discarded, finely sliced
300g Potatoes, peeled and chopped
1 litre Vegetable stock                       
Salt and Black pepper
2 tbsp Chives, snipped to serve

Serves 4

Cheeky CHOCOLATE, FRUIT and NUT

THE RECIPE

So I am not the first to have combined chocolate with nuts and dried fruit. I had some chocolate and a bag of trail mix lying around and this recipe for simple treats are particularly good. You don't have to use a bag of trail mix, you can add nuts/seeds and dried fruit (or not) of your choice. Whatever you have to hand. So go ahead and give it a try!

INGREDIENTS:

175g Milk chocolate                       
25g Dark chocolate
100g Trail mix or (50g Nuts/seeds and 50g dried fruit of your choice)
Sea Salt (optional)

Wonderful WILD GARLIC Pesto

THE RECIPE

Wild garlic – known as ramsons, broad-leaved garlic or wood garlic is a wild relative of chives. It grows in deciduous woodlands with moist soils, preferring slightly acidic conditions. It flowers before deciduous trees leaf in the spring, filling the air with their characteristic garlic-like scent. Wild garlic grow plentifully especially in ancient woodland all over Ireland. Wild garlic pesto has appeared everywhere in recent years, so I decided to try and make some for myself. Making your own is easy and it is a wonderful alternative to the often dull shop bought jar of generic basil pesto. So go ahead and give it a try!

INGREDIENTS:

75g Wild garlic leaves                       
25g Pine nuts
1 Garlic clove, crushed and peeled
175ml  Olive oil
40g Parmesan cheese, finely grated
Salt