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Pandora’s Croquette

On 11/07/2011   /   Meats & Poultry, Recipes, Rice & Pulses, Vegetables   /   Leave a comment
Pandora's Croquette

The croquette (from the French croquer, “to crunch”) The art of cooking can be simple or complex. As a child I always wanted to know how a scotch egg was made, I had eaten them but found the practical side to making them a complete nightmare. But then I learnt the secret and now they are simple and delicious, if done correctly. So it goes to show that something that looks simple can be complex. A croquette is a wonderful little crisp surprise and one of our favourites. We all know the bland frozen potato croquettes but there are so many

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Onion Bread (Scallion & Herbs)

On 11/07/2011   /   Pastry, Recipes, Vegetables   /   Leave a comment
Onion Bread (Scallion & Herbs)

This is the best tasting onion bread you will ever try and it’s so simple to make. First as I am not a “Pastry Chef” forgive me for using a bread mix with the yeast already in it. I used  500 grams of Ciabatta flour added a small splash of extra virgin olive oil and 350 ml of lukewarm water. Add these all together in a bowl and mix with a wooden spoon (you can use a mixer with a dough hook, but mine’s in Spain) then knead the dough on a floured surface for at least 15 mins (Tip,

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Gnocchi Gnocchi, Who’s There?

On 05/08/2010   /   Pastry, Recipes, Vegetables   /   Leave a comment
Gnocchi Gnocchi, Who's There?

Last night I was tasked with making dinner and wasn’t sure what to make. Elora suggested some pasta and as I had a few over ripe tomatoes I decided to make a fresh tomato sauce. Then I spied a bowl of mashed potato from the day before and thought why not make some gnocchi. Now to make things interesting, I had never made gnocchi before but knew that it was potato and flour so I had a go with great results. This recipe is rough measurements as I just threw things together Cold mash potato about 500g Plain flour for

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Chicken and Vegetable Stew

On 13/06/2010   /   Meats & Poultry, Recipes, Vegetables   /   Leave a comment
Chicken and Vegetable Stew

Sometimes theres nothing nicer than a stew, I love this tasty and warming dish as it’s quick to cook and full of tender chicken and vegetables all lounging in a rich sauce. I made this up in a moment of crisis Elora was starving hungry and wanted a real dinner not a snack. So I scanned the fridge and vegetable store and found some great ingredients. Ingredients: 8 chicken thighs boned 1 medium aubergine (finely diced) 3-4 large potatoes (chopped into 1cm dice and rinsed) 2 medium onions (finely diced) 4 cloves of garlic (crushed) frozen peas fresh flat leaf

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Boiled Bacon and Cabbage (BBC)

On 02/05/2010   /   Meats & Poultry, Recipes, Sauces and Dressings, Traditional Irish, Vegetables   /   6 Comments
Boiled Bacon and Cabbage (BBC)

Now my mum denies this, but me and my sisters all agree that mum served us Boiled Bacon and Cabbage at least 4 times a week as we grew up. I became sick of it!. As a child, to see ‘Hairy’ bacon on my plate was enough to give me nightmares.”Eat it” my dad would boom “It will give you hair’s on your chest”. Well, he was right as I have a hairy chest now but I still have issue’s with Bacon and Cabbage. Firstly hair on food is just wrong – Thankfully I haven’t seen that on the meat in

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Pink Ladies Shoulder (with Video)

On 28/04/2010   /   Meats & Poultry, Recipes, Sauces and Dressings, Vegetables   /   1 Comment
Pink Ladies Shoulder (with Video)

Once again I am lucky enough to have some OldFarm Pork to use for this recipe. Its amazing meat, free range saddleback pigs that have a wonderful life in Tipperary and are lovingly cared for by Margaret and Alfie. So my shoulder of pork deserved special treatment but not too much as to hide the sublime taste of the meat. I used some fresh rosemary and thyme from our garden and seasoned it with salt and pepper. I also made a luxurious Pomme Puree a posh version of mash potato made with lots of butter. You can use less butter

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Lamb Shanks in White Wine

On 04/03/2010   /   Meats & Poultry, Recipes, Sauces and Dressings, Vegetables   /   2 Comments

This recipe was inspired by the Greek dish Kelftiko, a wonderfully tender lamb casserole. There are many variations of this dish, some are cooked in paper to seal in the juices others are cooked as a stew or braised. Expensive versions use boned out shoulder or leg but the shanks with the bone left in produce a far better flavour and cost a lot less. This is a sexed up version that requires a little bit of effort as I marinade the shanks for 24hrs before cooking to add that little extra flavour to the dish. This will serve 6

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