Tuscan Crostini

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I first sampled this robust little starter on a trip to Italy last year.  Served warm and full of flavour, I wasn’t entirely sure what it consisted of but it was cheap and delicious and I ended up ordering at almost every meal.

Don’t let the dull grey appearance of the paté fool you, this is a flavour smacking creation of tastiness. Served with some home-made Melba toast and a glass of wine its perfect comfort food for cold winter nights and an excellent authentic starter to an Italian meal.

You’ll Need:

Starter for 4-6 People

*     300g of chicken livers .

Chicken Livers can be a little hard to find but a good butcher should be able to order some in if they don’t normally carry them.   I got mine from the local Butcher, Noel Kavanagh in Glasthule  for the princely price of only €3.59.

*     Large Glass of Red Wine

*     2 medium Red Onions. Most Tuscan Crostini Recipes call for white onions but I love the flavour of red.

*     Olive oil

*     1 Cup of Chicken Stock

*     Anchovies

*     Butter

*     Ground Black Pepper


Clean the chicken livers, chop into medium chucks and eliminate the fatty parts. Place the meat in a bowl and marinate in the Red Wine for at least 15 minutes.



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

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