When I first moved to Ireland I was baffled and slightly horrified by the coleslaw/ham and coleslaw/cheese combo. In South Africa I'd only ever had coleslaw as a salad with a 'braai' (BBQ). Now I secretly enjoy this mayonnaisey concoction on a crusty roll! A real superfood, cabbage is such an integral part of Irish cuisine that I decided to give coleslaw the ish makeover. Use red cabbage, add another Irish superfood-seaweed- and lots super seeds and sprouted seeds and you have a super slaw. The dressing in this recipe is a lighter, zingier alternative to plain mayonnaise.
Ireland is very fortunate to have such an abundance of fresh seafood - so important as part of a varied and healthy diet. I love to experiment with new recipes, but I still come back to old favourites like fish chowder. I fell in love with seafood chowder on a wet October weekend in Doolin when I moved to Ireland many years ago. I use this basic mixture in several different ways - delish over a baked potato too!
This is a great takeawayish recipe, all the tastes and textures of a traditional Chinese, but with extra crunch and veggies. Use skinless boneless chicken thighs for really juicy tender chicken, much better than chicken fillets. You can make this a vegetarian main meal by swapping out the chicken for extra veggies like courgettes and extra peppers. The real ish ingredient is pale dry sherry, also called fino sherry. This is the closest Western equivelant to Chinese sxhaosing wine which is a traditional rice wine.
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.
This is a great lunch box sandwich or picnic pleaser from Rozanne Stevens
Great for sharing between two for Valentine's Day or as an appetizer or dessert during a dinner party
One of my favourite recipes for entertaining, this salad looks fabulous for Christmas with ruby red pomegranate jewels and juicy mango. The ish ingredient is Chinese 5 Spice which is an aromatic blend of spices that marries perfectly with luxurious duck breasts. Toasted sesame oil, another ish factor, and plenty of fresh lime, finishes off this very special sensational salad.
This is a great recipe for a light lunch or supper-colourful, crunchy and figure friendly. The chickpea base has a wonderful flavour and texture, you wont miss the meat at all! Chickpeas are low calorie and fibre rich, keeping you fuller for longer and balancing blood sugar levels. The filling will stay fresh in the fridge for 3 days and makes a super packed lunch. Go easy on the sour cream and grated cheese for a thinner dinner.
This is one of my favourite recipes- it looks really fun and the flavour combination is really moreish. I have had students get up in the middle of the night to eat the leftovers of this recipe!
Nothing is more Irish than a beef and Guinness casserole, but in the spirit of ish I had to change it up a bit. Guinness is quite bitter, so to balance that I took a cue from Moroccan cuisine and added dried prunes to the recipe. They break down and add to the rich, darkly delicious sauce. Every tagine needs a bit of spice, so I chose the allspice berry for another layer of warm flavour. You can add more root vegetables like parsnips and turnips for extra veggie power.