Pork Tenderloin with Apple Gravy

Pork has gotten a lot of bad press over the years - it has been reported to be over salted and fatty - however, this is not the case - pork is in fact as lean as chicken and is in my opinion even more tasty, so what better time is there to pork it up!!!!

Pork Tenderloin with Apple Gravy


 Serves 4

1lb pork tenderloin

1 tablespoon olive oil

½ teaspoon sea salt

½ teaspoon black pepper

1 teaspoon mustard seeds

2 onions (finely diced)

1 small green apple (grated)

500ml apple juice

100ml cider vinegar

1 teaspoon mustard powder


Preheat oven to 180 C / 350 F / Gas 4.

Prepare pork by patting dry with a paper towel.

Smear olive oil over the pork joint and sprinkle with salt and pepper.

Heat a casserole pot or a heavy based saucepan on a medium to high heat.

Add the oiled and seasoned pork joint and cook for 3 – 4 minutes or until all sides of the joint are brown.

Remove pork and set aside.

To the same pot add the mustard seeds and onions and sauté for 3 – 4 minutes.

Add the grated apple, apple juice, cider vinegar and mustard powder, mix well and simmer for 2 – 3 minutes.

Return pork to the pot, baste with the mustard and apple liquid and cover.

Place the casserole pot into the oven and cook slowly at 150 C, for 1 – 2 hours, making sure to baste and rotate pork joint occasionally.

Remove from oven and allow meat to rest for 10 minutes.

Slice the pork and reserve apple and mustard liquid for gravy.

Serve with a mustard mash and green beans.

Chicken, Cumin and Corriander Burgers

These chicken burgers are absolutely delicious, healthy and enjoyable - white meat - whether it's chicken or Turkey, is much more lean and more fat free than red meat - so poultry is always a good, sensible and wholesome choice!

What you'll need:

4 medium chicken breasts
1 small white onion
1 tablespoon tomato puree
1 tablespoon water
1 egg ( preferably free range )
50g wholemeal breadcrumbs
1 teaspoon cumin seeds
1 teaspoon corriander seeds or ground corriander
pinch sea salt and black pepper

So here comes the culinary science:

Place all the ingredients in a food processor and blend until smooth.
Form the afore-mentioned mix into burger patties and place the patties in a ceramic baking try or dish.
Add 3 - 4 tablespoons of water ( this will keep your burgers amazingly tender and succulent )
Place the burgers in a preheated gas oven at 180 C / 350 F / Gas 4, and cook either side for 10 - 15 minutes - depending on your preference!

Serve the burgers with home-made coleslaw of carrots, cabbage and celery in an olive oil vinaigrette.

Chicken and Chickpea Curry

I am continuing on my spicy theme with this delicious and nutritious chicken and chickpea curry. This dish is packed full of nutrients and protein that'll keep you going until next weekend!!

So here's what you'll need:

1 tablespoon olive oil
1 teaspoon cumin seeds
1 teaspoon yellow or black mustard seeds
1 teaspoon nigella seeds
3 or 4 cardamon pods ( bruised slightly in a pestle and mortar)
4 medium chicken breasts (finely diced)
1 white onion (finely sliced)
3 cloves garlic (finely minced)
1 teaspoon fresh ginger (finely minced)
1 red chilli ( finely sliced)
1 handful cherry tomatoes
400g or 1 can plum tomatoes
400g or 1 tin chickpeas (drained and rinsed)
sea salt and black pepper to taste.


Heat olive oil over a medium heat in a large casserole or heavy based pan.
Add the cumin, mustard, nigella and cardamom seeds and cook gently for 2 - 3 minutes, to allow flavours infuse.
Add the diced chicken and cook over a medium to low heat for 5 - 8 minutes, stirring continuously.
Next add the onion, garlic, ginger,chilli and cherry tomatoes, stir well and cook gently for 2 - 3 minutes, stirring continuously.
Add the plum tomatoes, stir well and cook over a low heat for 8 - 10 minutes.
Stir in the chickpeas and season with sea salt and black pepper, before heating through for 4 - 6 minutes. Be careful not to over cook as the chickpeas will end up mushy and unpalatable!!!

Serve with wholegrain or basmati rice with naan bread on the side!

Bon Appetite!

Plant Chillies while the sun shines!!

This morning I awoke to dark, gloomy grey skies- however as the day progressed, the clouds parted and the sun appeared!
Therefore, I decided today was going to be a productive, green-fingered day!!
So I started with planting some herbs, which every chef and every kitchen cannot survive without, there is nothing like fresh, home-grown herbs to add instant flavour to any dish. And supposedly they're relatively easy to grow - I'll let you know when I reap what I've sown (hopefully) !!

In addition to planting herbs, I also planted some chillies - As I'm a complete hot and spicy fiend!!
I absolutely love chillis and thus spend a fortune every week on said chillies - they dont't come cheap or of great quality in the supermarket, so I'm hoping I can cultivate and grow my own chillies - so stay blogged on to see how I and my chilli plant get on!!

In the meantime, I'm forced to use the afore mentioned supermarket-bought chillies in my delicious spicy hummus recipe:

Spicy Hummus with Pitta Crisps

400g tinned chickpeas (drained and rinsed)
3 cloves garlic
1 red chilli
1 teaspoon chilli powder
1 teaspoon cumin seeds
3 tablespoons olive oil
juice of 1/2 a lemon
1/2 teaspoon course sea salt


Place all ingredients in a food processor or mini-chopper and blend until creamy.
Transfer hummus to serving dish or jar and serve with pitta crisps.

Pitta Crisps:

2 pitta ovals or rounds (cut into slices)
1 teaspoon olive oil
1 teaspoon cumin powder


Place pitta slices on a baking tray, drizzle with olive oil and sprinkle with ground cumin powder.
Place seasoned pitta slices in a preheated oven, 350 F / 180 C / Gas 4, and bake for 4 - 5 minutes, until crispy.
Remove from oven and serve immediately with home-made spicy hummus.

Enjoy!

It's all about the equipment!!

Every kitchen should have great equipment - which ultimately makes your cooking experience both easy and enjoyable - now I know there is that saying that a bad workman blames his tools - but in this instance, my tools are my saviour in the kitchen!!

My tools of choice are a good set of knives, of which, until today I did not possess - but thanks to Next Home,(located in Blackpool Retail Park, Cork), I am now the proud owner of a fantastic set of knives.

Not only are my new knives easy on the eye, in a chic, modern, designer-esque kind of way, they are also of immense professional proportions, in that they are super sharp and take the pain out of preparing meat, vegetables, fruit etc. So much so that I have spent the day cutting, chopping or slicing, pretty much anything I can lay my hands on!! (before anyone starts worrying about their safety- all items carved today were not of any human capacity- just meat, vegetables and fruit!!)

Get busy chopping and get busy cooking!

Homemade Beef Burgers

These burgers are deliciously meaty, sensationally tasty and totally healthy and guilt free - so why not indulge!!!

Beef and Sunflower Seed Burgers

600g lean beef (minced)
1 small onion (finely diced)
1 tablespoon porridge oats
1 tablespoon sunflower seeds
1 teaspoon cumin seeds or ground cumin
1 tablespoon water
sea salt and black pepper to taste

makes 4 - 6 burgers

In a large mixing bowl, combine the minced beef with all other ingredients and mix well.
Form the beef mixture into round balls and shape into burgers.
Place burgers into a ceramic baking dish, add about 2 tablespoons of cold water (this will ensure your burgers are juicy and succulent), then place in a preheated oven ( 350 F / 180 C / Gas 4 ) and cook for 5 - 10 minutes either side - depending on your preferences!!
Transfer to your bbq and cook burgers for a further 1 - 2 minutes - just to achieve the bbq flavour.
Add a slice of emmenthal cheese and melt to finish.
Serve with a wholegrain bap and a salad, such as rocket, spinach and watercress with a red onion and balsamic vinaigrette.

Mixed Salad with a Red Onion and Balsamic Vinaigrette:

1 bag spinach, rocket and watercress (pre-washed)
1 tablespoon olive oil
1 red onion (finely sliced)
2 tablespoons balsamic vinegar
1 tablespoon sunflower seeds
sea salt and black pepper to taste


Place the salad leaves into a large salad bowl.
Heat olive oil over a medium heat, in a large frying pan, next add the red onions and saute for 2 - 3 minutes, stirring occasionally.
Add the balsamic vinegar and sunflower seeds and cook until the liquid begins to caramilses, about another 2 - 3 minutes.
Remove from heat and season with a pinch af sea salt and black pepper.
Stir well before sprinkling over salad leaves.

Mad Hatter March BBQ!

What an amazing day- blue skies all around - let the BBQ season begin!!!

Now I know it's only March, but, there's a distinct smell of summer in the air - I can almost smell the salt water!!
I can even picture our boat being returned to its rightful place on the marina, ready for plenty of sailing, good weather and even better memories- it's the simple pleasures of life- good food and good weather is all I ask!!!

Here follows my (albeit) premature BBQ Menu:

BBQ Chicken Thighs and Legs
Home-made beef burgers
Spinach, Rocket and Watercress Salad

BBQ Chicken

6 pieces chicken (legs or thighs are best)
1 tablespoon cider vinegar
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon runny honey
1 tablespoon tomato puree
1 tablespoon smoked paprika
1 teaspoon dry mustard powder powder
1 teaspoon cumin seeds or ground cumin powder
pinch of sea salt and black pepper to taste


Place chicken pieces in a large mixing bowl and add all the ingredients- combine and mix well, ensuring the chicken pieces are well coated- I like to pre-cook my chicken before placing on the BBQ, so I cook them in a pre-heated oven 180 C / 350 F / Gas 4 for 20 - 25 minutes.
Transfer chicken peices to BBQ and cook for 3 - 4 minutes on either side. Serve with seasonal salad.

Tune in tomorrow for the tastiest burger recipe ever - HONESTLY ITS WORTH THE WAIT!!!!

"Boxty" - Potato Pancakes with Chives and Smoked Paprika

Beannachtí Lá le Pádraig- Happy St. Patricks Day!!!

What better day to sample and treat yourself to this amazing Irish Potato based pancake - "Boxty"!!
I am just after wolfing down two of these delicious pancakes for my (albeit) late breakfast!! Sure 'tis Paddy's day, if I can't indulge today!!!

This is my twist on the traditional Irish Potato Pancake:

200g / 2 large potatoes (raw and grated)
150g plain flour
50g wholemeal flour
1 teaspoon smoked paprika
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
1 tablespoon fresh chives (chopped)
200ml milk or buttermilk
200g / 2 large potatoes (peeled, boiled and mashed)
1 tablespoon butter
drizzle olive oil

Peel and grate 200g of the potatoes, I use a mini chopper or food processor, I find it quicker and less aggressive on my knuckles!!
Rinse the grated potato through a sieve, to remove any excess starch. Pat dry with a paper towel before placing in a large mixing bowl.
Add the flours, paprika, salt, pepper and chives and stir well to combine.
Add the milk and mix well.
In the meantime, peel the remaining potatoes and boil in water for 10 - 15 minutes, until soft.
Remove potatoes from heat, add the butter and mash well.
Add the mashed potato to the grated potato mixture and stir well.
Heat olive oil in a non-stick frying pan over a medium to high heat, before dropping in a large tablespoon of the pancake mixture, spread into a round disc shape and cook for about 3 - 4 minutes on either side.

Bíoch Béile Maith Agat!!
Slán agus Sláinte!!

Sticky Honey and Lemon Chicken Thighs

This chicken is ridiculously tasty and nutritious and is extremely quick to make, so get your culinary fingers out and enjoy a fabulous tuesday night supper!!

What you'll need:

2 lemons (juiced)
2 tablespoons runny honey
1 teaspoon mustard seeds
1 teaspoon dijon mustard
1 teaspoon thyme
1/2 teaspoon sea salt

1/2 teaspoon cracked black pepper
1 red onion (finely sliced)
4 - 5 cloves garlic (whole and unpeeled)
1lb or 6 pieces chicken thighs


In a large oven proof dish, combine the lemon juice, honey, mustard seeds, dijon mustard, thyme and salt and pepper. Mix well.

Add the onions and garlic, followed by the chicken thighs and massage chicken with your hands until well covered with the marinade.

Place in a preheated oven 190 C/ 375 F/ Gas 5, and cook for 40 - 45 minutes, ensuring to turn the chicken at least once throughout.

Serve with boiled baby potatoes and green olives with a lemon marinade- delicious!

Green Olives with lemon marinade:

1 handful green olives (finely sliced)
1/2 lemon (juiced)
1 tablespoon olive oil
1 clove garlic (finely grated)
1 pinch sea salt and cracked black pepper

Place the olives in a jar and add the lemon juice, olive oil, garlic and salt and pepper, shake well before pouring over the boiled baby potatoes.

Cabbage and Chilli Soup with Cayenne Croutons

So I'm back from the supermarket and I've decided that soup is definitely on the menu- it's so easy to make and is so deliciously filling and nutritious, that I've decided to skip the main course this evening!!

This delicious soup will serve 4 comfort-seeking, spice-loving people!!

1 tablespoon olive oil


600g cabbage / whole head

2 medium potatoes (cut into small cubes)

2 medium onions (finely diced)

2 cloves garlic (finely sliced)

2 red chillis (finely sliced)

1 green chilli (finely sliced)

½ teaspoon cayenne pepper

200ml dry cider

1 ½ pints chicken stock

Sea salt and pepper to taste



Wash the cabbage and roughly chop. Set aside.

Peel and chop the potatoes and onions into small cubes.

Finely chop the garlic and chilli.

Heat olive oil in a large saucepan and gently sauté the potatoes, onions and salt and pepper for 15 – 20 minutes.

Add the garlic, chilli and cayenne pepper and stir well.

Add 200ml dry cider to de-glaze pan and cook for 10 – 15 minutes.

Add the cabbage stir well.

Add the chicken stock and simmer for 30 – 35 minutes, until the vegetables soften.

Remove from heat, allow cool a little before transferring to a blender or use a hand held blender to thicken soup.

Reheat the soup and season with salt and pepper before serving.

Serve with cayenne croutons.

Cayenne Croutons:

1 slice wholemeal bread

Pinch cayenne pepper

Drizzle olive oil



Cut the bread into cubes, drizzle with olive oil and sprinkle with cayenne pepper.

Heat a frying pan and cook oiled and seasoned croutons for 1 – 2 minutes until crispy.

Enjoy!

Supermarket Spice Sweep

I'm off to the supermarket to stock up on some essential ingredients for dinner this evening - I think it's gonna have to be something hot and spicy- considering it's such a wet and dismal evening- there's nothing like a little spice to cheer both you and your taste buds!!
So lets see what they have in the shops.... Ill be back later with this evenings dinner menu...

Beef Chilli

This is a great tasting and easy to cook recipe, whether you're looking for a wholesome lunch or a nutritious dinner - your taste buds will thank you for making this!!

What you'll need : 


500g lean minced beef

1 tbsp extra virgin olive oil

2 onions, diced

1 tsp cumin seeds, crushed

3 cardamom pods, bruised

1 tsp chilli powder

2 tins chopped tomatoes

1 tin red kidney beans



Heat the olive oil in a heavy based pan and add the cumin and cardamom, cooking on a high heat for 1-2 minutes. Reduce heat and add the onions. Saute the onions for 3-4 minutes before adding the mince. Cook the mince on a medium heat for 5-10 minutes. Then stir in the chilli powder, tomatoes and kidney beans. Bring to the boil, reduce heat and cook for a further 10 minutes. You don’t want to over-cook this, otherwise your beans will turn to mush!

Serve with basmati or wholegrain rice, it’s also great with pitta bread for a tasty lunch.