Lemon & Herb Chicken with Salsa & Parmesan Mash

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Serves 4

You’ll Need:

800g New Potatoes

3 Tomatoes

30g Parmesan cheese, grated.

A large bunch of Asparagus

Large Bunch of Fresh Basil

Small Bunch of Scallions

1 Medium fresh red chilli

2 tsp Red Wine Vinegar

4 Skinless Chicken Breasts

1 Lemon

4 Sprigs of Fresh Thyme

A Knob of Butter

Olive Oil

Salt & Black Pepper


Add peeled potatoes to a large pot of boiling water and cook for approximately 15 minutes. More


Chilli Evenings

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This is what you might call “healthy” comfort food, if there can be such a thing. The first day back in work after Christmas combined with the return of the chill outside gave me a grá for something hot and meaty, hence…

Chilli Con Carne

(Serves 4/6)

You’ll Need:

  • 2 Medium Red Onions
  • 2 Medium Carrots
  • 2 Red Peppers
  • 1 400g Tin of Chickpeas
  • 1 400g Tin of Red Kidney Beans
  • 2 400g Tins of Chopped Tomatoes
  • 500g Mince Meat
  • 2 Cloves of Garlic
  • 1 heaped teaspoon of Chilli Powder (hot)
  • 1 Heaped Teaspoon of Ground Cumin
  • 1 Heaped Teaspoon of Cinnamon
  • 1 Tablespoon of Tomato Puree
  • Bunch of Fresh Coriander (or a teaspoon of dried coriander leaves)
  • Ground Black Pepper
  • Splash of Worcester Sauce
  • 100g Natural Yoghurt or Cream Cheese


Peel and finely chop onion, carrots and garlic More

Leftover Lover

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I cooked a Turkey this year for the first time and thanks to the combined efforts of Jamie and Nigella it turned out wonderfully.  It also turned out that there was a significant amount of unused meat left over on the bird and a friend recommended that I try Jamie Oliver’s recipe for Turkey and Sweet Leek pie.

The only variations I made to the pie was the addition of some left over stuffing, potatoes and vegetables lying in the fridge. I think this only made it better.

You’ll Need:

  • 2 rashers smoked streaky bacon, roughly chopped
  • 2kg leeks, washed, trimmed; white end chopped into chunks, green end finely sliced
  • 800g cooked turkey meat, torn into big chunks
  • 1 x 500g packet puff pastry (I used the 450g pack of Jus Rol Puff Pastry which worked great)
  • 2 tablespoons of crème fraîche
  • 2 pints turkey, chicken or vegetable stock
  • 1 egg, preferably free-range or organic, beaten
  • 2 heaped tablespoons plain flour, plus extra for dusting
  • ½ bunch of fresh thyme, leaves picked
  • Olive oil
  • A large knob of butter
  • Sea salt and freshly ground black pepper
  • 2 sprigs fresh sage, leaves picked More

Spicy Lamb Moussaka

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Confession time: Until last night I had no idea what Moussaka consisted of. I had a vague notion that it was a food dish but that was really as far as it went.

Turns out Moussaka is a relatively straight forward meal to prepare. Think of it as Greek lasagne.  I’m sure it could be adapted to fit what you have in the presses for a less traditional dish.

It does however require apt attention in the preparation which has a number of steps so make sure you aren’t distracted before you start.


Serves 4.

Prep Time : 25 minutes.

Cooking time: 45 minutes More

Red Lentil, Kidney Bean, Chickpea & Chilli Soup


Getting home close to 7pm on a week night never puts one in much of a mood for  standing over a stove for 2 hours stirring,  sifting, reducing etcetera etcetera.  The lure of the microwave dinner or worse the chipper can be just too great. Therefore I tend to go for recipes that are are not overly complicated & that are relatively quick to make.

This is never more the case than when you’re feeling a little under the weather as myself & the ninja were last week. This warm spicy soup is brilliant for just such a night. It’s super easy & the chickpeas & kidney beans give it a lovely hearty texture so it feels like a full meal.


Stealsies: Butternut Squash Nomness

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This is a brilliant veggie recipe stolen from I Can Has Cook?

You’ll Need

(serves 2)

*     1 butternut squash

*     50g Puy lentils

*     1 onions , peeled, halved and thinly sliced

*     1 garlic cloves peeled and finely chopped

*     1 tsp cumin seeds

*     1 tsp ground cumin

*     1 tsp ground cinnamon

*     1½ tsp sweet paprika

*      A pinch cayenne pepper

*     100g feta cheese , crumbled

*     20g pine nuts

*     1 tbsp chopped mint

*     1 tbsp chopped flat-leaf parsley

*     1/2 lemon , juiced

*     Seeds from ½ pomegranate (Couldn’t get my hands on a pomegranate but it was still delicious)

* Can be served with tahini yoghurt. More

Sausage & Courgette Carbonara


[Image: © David Loftus]

Until I tried this recipe I had always turned my nose up at courgettes as tasteless, boring vegetables. Instead they add a juicy crunch to this really simple dish.

You Need:

*     3 large good quality sausages. I used Jane Russell’s Italian Fennell &   Pimento sausages.

*     2 Smoky Rashers or Three slices of Parma Ham

*     Fusilli Pasta

*    2 Large Eggs

*     1 Courgette

*     100 ml Double Cream

*     1 Lemon

*     Parmasen Cheese

*    Fresh Parsley (Must be fresh)

*     Olive Oil


*    Cook Pasta according to instructions. More

Monkfish & Asparagus Risotto

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While Monkfish might be known as the poor man’s lobster, it’s still not cheap. At  €19 for two monkfish fillets in Superquinn this dish is a bit of a treat but absolutely worth it.

You’ll need:

(Serves 2)

*     2 chunky monkfish fillets.

*     150g Risotto Rice

*    Fresh bunch of asparagus (Aldi & Lidl do great Asparagus for half the cost of other supermarkets)

*   1 red onion

*   1 stick of celery

*     2 heaped spoons of green pesto (also, a great buy in Aldi)

*     Parmesan Cheese (25g) More

Sunday Supper: Thai Green Chicken Curry

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Remarkably simple once you know how and so delicious I forgot to take photos of the final dish.


  • 1½ tbsp olive oil
  • 2-3 tbsp Thai green curry paste
  • 3 skinless chicken breast, cut into chunks
  • 3 tsp coarsely chopped garlic
  • 2 fresh lemongrass stalks
  • 3 tbsp shallots, finely sliced
  • 1 tbsp coriander, finely chopped (plus extra to garnish)
  • 2 tsp shredded lime zest and juice 1 lime
  • 1 tbsp fish sauce
  • 2 tsp of sugar
  • 400ml can coconut milk
  • 1 butternut squash, cut into 2.5cm chunks
  • Boiled sticky jasmine or Basmati rice, to serve More