The Dublin restaurant celebrates the gorgeous local lobster, and this recipe is a winner!
This is a great 'catch all' recipe for the end of the week where you can use up bits of veggies and leftover chicken to make a really tasty, filling meal. And as it is takeawayish, it feels like a treat on a Friday evening. Our ish factors fresh ginger, soya sauce and toasted sesame oil add ish pizazz to a recipe that can be quite bland. Aim for more veggie and meaty bits and less rice for an interesting, delish meal.
Muesli bars or flapjacks can be a great breakfast on the run or lunchbox treat. Unfortunately most shop-bought versions are very high in sugar and saturated fats. I have created this recipe to use less sugar and more natural sweeteners like dried apricots, cranberries and ground cinnamon. Uses heart healthy fats from Flora, pumpkin seeds and sunflower seeds. Oat flakes, rich in B vitamins and cholesterol lowering fibre, make up the base of the bars. Whip up a batch of these super delicious and moreish muesli bars for a lunchbox treat to look forward to!
One for those summer evenings.
My mom has been making this recipe for as long as I can remember. First, you bake the appley, cinnamony sponge, then you pour the steaming, rich caramel sauce over and allow it to sink in. Heaven with cream or custard. There are 140 varieties of apples that are native to Ireland with wonderful names like 'Cavan Rose' and 'Irish Molly'. Any eating or cooking apple will work, so have fun experimenting with different types, not the same old same old!
This is the very first stir fry recipe I cooked in the wok that my dad bought me when I was 17. The wok is still going strong and so is this recipe. The ish factor is the sauce and the marinade. Hoisin sauce has a lovely sweet plummy taste and oyster sauce is deep and rich, perfect for beef. The pale dry sherry is the substitute for Chinese rice wine,and really enhances the aromatic heat of the ginger. Use extra veggies if preferred and serve with rice or noodles to mop up the sauce.
Coriander is a spice that permeates South African cooking, from our traditional boerewors sausage through to our cured meat speciality, biltong. The seeds have quite a different flavour from the fresh leaves. To get the most flavour, dry fry the whole seeds until you can smell them, then grind them down with a mortar and pestle or in a spice grinder.
My brother André is the natural gourmand in our family, effortlessly putting ingredients together to create superb meals. After visiting Greece in his early twenties, André came back with a passion for Greek cuisine: rosemary infused lamb, crunchy salads and lots and lots of lemon! As a long distance runner, Greek cuisine is a healthy lifestyle choice. Just not too much baklava and shortbread!
While the chutney is still hot, bottle it in warm, sterilised jars.