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.