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.

Coconut and Almond Macaroons

These Macaroons are tasty, sweet and healthy treats that will heighten your mood on a Tuesday after a long weekend!!
They are the ultimate guilt free pleasure to get you through the (albeit short)week!!

Makes 12-14 biscuits

- 250g desiccated coconut
- 100g flaked almonds
- 340g honey
- 1 teaspoon vanilla extract
- 2 tablespoons cornflour
- 2 egg whites
- pinch salt

In a large mixing bowl, combine coconut, almonds,honey and vanilla extract, mix all the ingredients together, then add the cornflour and stir until well-combined. In the meantime, whisk the egg whites and salt until the mixture forms stiff peaks. Fold the egg whites into the coconut and almond mixture. Prepare baking sheet with greaseproof paper and using an ice-cream scoop shape the batter into biscuits. Place baking sheet into a pre-heated oven at 180 degrees and cook for 10-15 minutes or until golden brown and crisp.
Remove from baking sheet and cool on a wire rack.

These macaroons are delicious simply with a cup of tea or coffee or if you want to up the ante, why not serve them with a bowl of melted dark chocolate- great for dipping!!!