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 

Cheery CELERIAC and EGGS

THE RECIPE

I am a big fan of celeriac, the unsung hero of the vegetable world, knobbly, odd-shaped, it has a subtle, celery-like flavour, with nutty overtones. Celeriac is available year round but is at its best from September to April. Choose a firm root that feels heavy for its size. Avoid those that are discoloured. This is a very comforting dish that can be eaten on its own as a lunch, or feel free to pair it with something else to make a more substantial meal.

INGREDIENTS:

1 Celeriac, peeled and cut into chunks                      
125g Butter or so
Leaves of head of celery, chopped
4 eggs
Salt and black pepper

Fabulous FETA-Stuffed WHITING

THE RECIPE

Whiting is a small member of the cod family and very similar in flavour but is more economical and sustainable to buy than cod.

INGREDIENTS:

8 Whiting fillets, skinned (or unskinned if preferred)
300g Courgettes, sliced                    
150g baby Tomatoes
4 tbsp Olive oil
8 flat Mushrooms
1 tbsp Capers, rinsed and drained
2 tbsp Mint, chopped
2 tbsp Oregano, chopped
25g parma Ham, finely chopped
2 Garlic cloves, finely chopped
4 spring onions, finely chopped
200g Feta cheese
Salt and black pepper

Marvellous MACKEREL, BEETROOT and POTATO Salad

THE RECIPE

Mackerel is a luxurious, sustainable, healthy and delicious oil-rich fish that is perfection when smoked. This is an easy, nutritious recipe for a smoked mackerel salad. Smoked mackerel is available plain or peppered; either works well for this dish.

INGREDIENTS:

2 smoked Mackerel fillets                    
4 small Beetroots
10 small new Potatoes
2 handfuls of baby Spinach

DRESSING
2 tbsp Horseradish cream sauce
1 Lemon juiced
125g natural Yoghurt
Salt and black pepper

Prime POT Roast BEEF

THE RECIPE

I see lots of pieces of beef in the shops on special offer. Pieces like brisket or silverside or housekeepers cut, they look like fine pieces of beef, but people often make the mistake of roasting them as if they were Sirloin, rib or fillet of beef. These pieces take longer to cook so are best for a Pot Roast and when given long slow cooking can be very delicious, serve them with some root vegetables and potatoes and it makes for a very fine family meal. Pot Roast is a slow, moist heat cooking method which makes a succulent, flavoursome meal from the less expensive beef cuts.

INGREDIENTS:

1 kg joint of beef                    
2 tbsp Olive oil
3 Carrots, peeled and chopped
3 Parsnips, peeled and chopped
4 small white onions, peeled and halved
1 head of garlic
1 handful of thyme
500 ml stout, but you can use liquid of your choice i.e. stock, water or wine
Salt and black pepper

Curly KALE and MEATBALL Soup

THE RECIPE

Kale is a popular vegetable, a member of the cabbage family. There are many different types of kale. The leaves can be green or purple in color, and have either a smooth or curly shape. The most common type of kale is curly kale. Kale is very high in nutrients and very low in calories, making it one of the most nutrient dense foods. Important vitamins and minerals are found in kale. I have used curly kale in this delicious soup recipe.

INGREDIENTS:
                     
2 White onion, peeled and finely chopped
2 tbsp Olive oil
250g Curly kale, roughly chopped
1200ml Chicken stock
4 tbsp Parmesan cheese grated

MEATBALLS
250g Minced Pork
1 clove of Garlic, minced
1 Egg
100g Flat-leaf parsley, finely chopped

2 tbsp Olive oil for frying
Salt and black pepper

Brilliant BANOFFEE Fool

THE RECIPE

I have always enjoyed a banoffee pie, this is a take on that using the same ingredients, but this is much easier to put together and just as impressive.

INGREDIENTS:

6 Plain digestive biscuits
25g Butter, melted
2 Ripe bananas
1 tbsp Lemon juice
150ml Double cream
150ml Custard

For the caramel
100g Butter
100g Brown soft sugar
1 Can of Condensed Milk

Grated chocolate to decorate

OATS about YOU?

Being aware of the compelling health benefits of oats and being an avid fan of porridge (oatmeal) as a breakfast staple, I was only delighted to accept a recent invitation to visit Flahavan's family mill in Kilmacthomas, Co. Waterford.

Oats were one of the first cereals cultivated by man. They were to be found growing in ancient China as long ago as 7000 BC while the Greeks are believed to be the first to make porridge (oatmeal) from oats. However, it was the Romans who not only introduced oats to other countries in Western Europe. The best quality oats grow where there is light fertile soil, where the climate is temperate and there is a rainfall of over 60cm (24") a year.

Perfect PORK Fillet with BEETROOT

THE RECIPE

The pork fillet also known as the tenderloin, is a cut of pork, this is the eye fillet that comes from within the loin. It's a lazy muscle and as such is lean, very tender and delicious. It is often sold prepackaged, available plain (not seasoned) or flavoured with a marinade. This recipe uses a plain pork fillet.

INGREDIENTS:

For the PORK Fillet
1 Pork fillet
6 Slices of Serrano ham
4 tbsp Olive oil
200ml Amontillado sherry
2 tbsp Honey

TAPAS a TASTE of SPAIN in IRELAND

This is a wonderful book, a story of food. It is about how food moves around, from country to country, settles and uproots itself again. it is a story of how food is more than just for eating, its pages speak of a shared tradition of food, of like-minded people doing like-minded things, a cultural phenomenon that can bring us closer together, make us share.

Food is essential to life and this book shows real 'Food Empathy', that is, the deeper understanding of food, where it comes from, how it is produced, and the time and effort required. This is evident based on topics in the book such as 'Vegetables', 'Foraging', 'Wild Game', the dependency on managing our resources and the importance of relationships with 'The Farmer', 'The Fishmonger' and 'The butcher'. This ethos is also present with the subjects of 'Nose to Tail' and 'Cook It Raw'.

With large Companies control of food production, limiting food choice and food misguidance through marketing and advertising, people have lost their way!

GROW COOK EAT

This book is a delight, a little confused but in a really good way, an identity crisis, unsure whether to be a gardening book or a cookbook. Greatfully it is both of these things. From sinking a seed into the soil through to sitting down to enjoy a meal made with vegetables and fruits harvested right outside your back door. 

The best way to get fresh, tasty ingredients is to grow your own. This book shows a real passion for food and is filled with practical, useful information for both novices and seasoned gardeners alike. What to grow, when, where and how each month of the year, including growing in containers, composting and more. It also provides advice on how all the resulting delicious produce should be best prepared, cooked, stored or preserved. 

The book provides excellent seasonal recipes to turn your produce in to delicious home-grown meals, from over 35 of the biggest names in food. The recipes are easy to follow and they inspire you to want to grow stuff yourself (rather than simply buy it) just to then eat it.