Hot Mustard Glazed Chicken with Roasted Citrus Beetroot, Carrot & Radish

Posted on February 21, 2021 Leave a comment

La Crema Winery recently tweeted this recipe by Gabriel Cabrera, and for once it wasn’t the wine that got me Googling and shopping.

It is incredibly quick and easy to prep, just want you want any time of the week. Roast chicken is my go-to weekend comfort dinner and so it was had ASAP with a new twist.

Slightly modified to what was in the house, here’s what I used –

Serves 4

Ingredients

1 whole chicken

1/4 cup wholegrain mustard

2 teaspoons maple syrup

3 garlic cloves crushed

2 tbsp olive oil

2 tbsp apple cider vinegar

1/2 tsp chilli powder

1 glug of Frank’s Hot Sauce

Splash of orange juice

Salt and pepper

For the veggies –

4 whole Beetroot

4 large Carrots – or more depending on your guests appetites

Big ol’ handful of Radishes (more for snacking)

Veg marinade –

1/2 a lemon juiced

1 orange juiced

2 tbsp olive oil

Salt and pepper

Method-

I prepped the chicken the night before as advised. The chicken marinade takes all of one minute to put together. I rubbed it all over the skin but then turned the chicken upside down in the dish and covered overnight. The next day, or whenever you’re ready, preheat the over to 400f/ 200c/ gas mark 6.

Prep your veg and toss in the marinade. Leave to tingle and mingle.

The glaze had thickened nicely so I turned the chook back around, re-glazed and put it in the oven for 20 minutes. I don’t know what kind of oven everyone else has but it takes 1.5-2 hours to cook a standard sized chicken in mine, so after the initial 20 mins, I turned it down to 375f/ 175c/ gas mark 4 and left it for the remaining hour and 45 mins or so.

When the chicken is done, remove, cover and put aside to rest. Raise the oven back up to 400f/ 200c/ gm 6. Roast your veg for about 20 mins, so there is a bit of a bite still. Chop your radishes up and toss with the veg and olive oil.

Carve up the chicken and serve with the veg, and lashings of ginger beer! I mean….pinot noir. If you fancy trying the La Crema recommended wine match, O’Brien’s stock it – online link.

Monday Motivation

Posted on February 8, 2021February 7, 2021 Tagged Monday Motivation, Mother DollyLeave a comment

Let’s fist pump to Dolly together!

Glazed Pork Tenderloin with Butter Beans, Peas and Mint Sauce

Posted on February 7, 2021February 7, 2021 Leave a comment

Quick blurb – this dish is what got me booted off Masterchef-lol. I misunderstood the floor manager’s instructions and didn’t plate up half the dish in time. It was all cooked but I tried to keep it heated for as long as possible. Oh well! I wasn’t a bit prepared for the next round so even half of this dish was better than what I would’ve attempted if I was put through. Given I only applied because my sweetheart of a sister-in-law sent me the application first thing on a Monday morning and I was happy to distract myself from emails for a half hour, I’m happy I made it that far. It was a lovely experience so all positives in my book.

This is one of my comfort dishes that brings back happy memories of my time learning how to cook in my tiny Dublin 1 apartment. It’s super easy, and not much clean up so perfect for a mid week dinner or a quick meal for friends at the weekend. No shame in breaking out the jar of mint sauce either to keep it extra easy breezy. I buy the pork tenderloin/ steak and freeze it until needed. The rest of the ingredients are usually in the cupboard so no extra trips to the shop needed. Fresh or from a jar, the mint sauce really does make it, so don’t skip it!

Ingredients

600g pork tenderloin
2 tblsp olive oil
15 g butter
a bunch of mint leaves
1 tblsp caster sugar
15 ml white wine vinegar
25 ml extra virgin olive oil
pinch of salt
2 tblsp tomato purée
1 tblsp red wine vinegar
1 tblsp soy sauce
1 tblsp honey
100 g butter beans (tinned)
100 g garden peas (tinned)
2 garlic cloves
1-2 tbsp olive oil
70 g smokey bacon bits/ lardons/ prosciutto

Method

Remove any sinew from the pork. Add the olive oil and butter to a large frying pan.
Season the pork and fry, sealing each side over a medium heat until nearly fully cooked through. Add the bacon bits/ chopped bacon to the same pan and fry until crisp. Set the bacon aside in a mixing bowl.
Prepare the glaze, mixing the purée, soy, red wine vinegar & honey. Set aside.
Preheat the oven to 200 deg. Add the mint leaves to a pestle and mortar, followed by the caster sugar, grind into a paste. Then add the white wine vinegar, pinch of salt and olive oil and mix well.
Transfer the pork to the roasting tray, pour the glaze over and oven roast to thicken the glaze and coat the meat. Drain the peas and beans and add to boiling salted water. Heat for 2-3 minutes and drain fully.
Chop the garlic cloves, add to the pea and bean mix. Season to taste. Leave the pork to rest for two minutes while prepping to plate up.
Serve with pan juices followed by the mint sauce drizzled over the meat.

Happy Friday!

Posted on February 28, 2020 Leave a comment

It’s a Kinda Masala

Posted on January 26, 2020January 26, 2020 Leave a comment

I originally posted this on the blog I lost through no way to pay with Google Wallet from Ireland but thankfully I can still access the archives. It’s funny reading back through the posts then. So clueless but I had a ball doing it. You get to a certain age and don’t see any difference between you and the you five or ten years ago until you come across a photo, an old friend or a diary (which that was of sorts) and see just how much you have changed.

Quick synopsis. I was early twenties and working in TV and film. My cousin in London invited me to stay with him to give working there a go. Best thing that ever happened. After a hard initial graft walking the streets to meet producers and agents, I got myself some work and made some great friends. My cousin loves to cook and promptly fattened me up in my first couple of months there. My favourite was an Indian dish he made. I didn’t know much about cooking, let alone the vast array of dishes from India, so I just called this Jason’s Curry. Sundays were often a big pot of Jason’s Curry and a watch of Kal Ho Naa Ho, Kuch Kuch Kota Hai or some other Shahrukh Khan classic.

When I moved back to Dublin, I made it for friends and family. It didn’t go down so well because it turns out myself and J have asbestos constitutions and laced it with a ton of green finger chillies. Wusses!

Looking at Indian menus here the closest to Jason’s Curry was somewhere between an Aloo Chana and a Chana Masala. Minus the chicken and a buttload of chillies that J would add in.

It’ll serve four good portions or six small to medium portions which is preferable if you’re planning on serving other courses as it’s quite filling and heavy.

It’s easy to make a ton of variations on this. Add in chicken, potatoes, whatever.

If you don’t like coriander I got bad news for you son. I got 99 substitutions but coriander ain’t one. Team Coriander!

You will need:

Basmati rice (that’s my choice, any will do)

1 tin of chickpeas in water (drained)

1 400g tin of tomatoes

Goooood squeeze of tomato purée

Green chillis – I use 3 to 5. Use 1 or 2 if you like it normal spicy

80g bag of fresh Coriander

1 jar of simple pasta sauce

1 large onion

Cumin powder

Curry powder

Garam Masala powder

Hot Chilli powder

Naan bread

Now, I know most recipes will call for frying off the spices with the onions at the start but I am very lazy and this is in no way claiming to be an authentic recipe so all you lazies follow along-

Chop your onion and chillies, throw into a decent sized pot. Drain the chickpeas and chuck into the pot.

Add your tin of chopped (or whole, doesn’t matter) tomatoes, tomato purée and jar of pasta sauce. Turn the heat up high and stir around. Very technical this dish, huh?!

Then give a generous heaped teaspoon for each of cumin, garam masala, curry powder and chilli powder if your spicy senses are tingling.

I know you’re supposed to wait until the end to add the coriander but whatever, go and chuck the whole lot in, stems and all. Tear or chop the leaves and stems and plonk on in.

Save a little coriander to make a drooping John Waters stem-tache. Essential for the wait. As is beer, and extra naan to dip into the sauce while it bubbles its way into infused tastiness. Resisting duck-face is encouraged. Bb Poola cared not.

It’s best to leave it for an hour or two on a low heat if you can manage it. Or better yet, make it a day in advance so the flavours strengthen.

When you’re ready, pop your rice on, and your bread in the oven.

I’ll leave you with a bit of Kal Ho Naa Ho. Feel good music to work off some of the grub.

Pane Bianco

Posted on November 24, 2019November 24, 2019 Leave a comment

I got an egg in my arse a while ago to attempt a bread.

After googling I found Pane Bianco from here. Doesn’t that look goooooood?!

The yeast I had was mostly useless as it had been opened a while, although I got a bit of a rise out of it. And with all the ingredients it was bound to have some good flavour going on, si?

This was my first time in memory using the dough hook attachments on my hand mixer. I don’t know why I was so surprised that it helped so much, but I was so proud of the springy little baby ball of dough that emerged! It LOOKED like bread dough whoop!

Anywho, I followed the instructions (properly for once) and a very decent loaf resulted. I’ll try again with fresh yeast once I remember to buy it. But, hey, if you don’t have any at home, go for it anyway. It’ll be a bit flat, so pass it off as twisted foccaccia, heh heh.

Dough

3 cups (361g) bread flour – I used Tesco Canadian Bread Flour. You can substitute regular flour, same measurement if you wish, just reduce the water to 1/4 cup or 60ml
2 teaspoons instant yeast – I used Allison Easy Bake Yeast
1 1/4 teaspoons salt
1 large egg
1/2 cup (115ml) lukewarm milk – I used soya milk with no issue
1/3 cup (75ml) lukewarm water
3 tablespoons (45ml) olive oil

Filling

3/4 cup (85g) shredded Italian-blend cheese or the cheese, of your choice
1/2 cup (113g) oil-packed sun-dried tomatoes
3 to 6 cloves garlic, peeled and minced
1/3 cup (14g) chopped fresh basil, green or purple

Instructions

To make the dough: Combine all of the dough ingredients in a bowl (or the bucket of your bread machine), and mix and knead — by hand, using a mixer, or in your bread machine set on the dough cycle — to make a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you’re using a stand mixer.
Place the dough in a lightly greased bowl, cover, and let it rise until it’s doubled in size, about 45 to 60 minutes. Note: When making anything with yeast, it’s best to let the dough rise to the point the recipe says it should, e.g., “doubled in bulk,” rather than watching the clock. Rising times are only a guide; there are so many variables in yeast baking that it’s impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.
Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits. Shears are also useful for slicing/chopping the basil.
Gently deflate the dough. Flatten and pat it into a 22″ x 8 1/2″ rectangle. Spread with the cheese, tomatoes, garlic, and basil.
Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.
Using kitchen shears, start 1/2″ from one end and cut the log lengthwise down the centre about 1″ deep, to within 1/2″ of the other end.
Keeping the cut side up, form an “S” shape. Tuck both ends under the center of the “S” to form a “figure 8;” pinch the ends together to seal.
Cover and let rise in a warm place until double, 45 to 60 minutes.
While the loaf is rising, preheat the oven to 350°F.
Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning. *** Mine took way longer to cook, I suspect now comparing the original and my own I didn’t leave the slit and filling open long enough so too much moisture got trapped inside.
Remove the bread from the oven, and transfer it to a rack to cool. Enjoy warm or at room temperature. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage.

Happy Friday!

Posted on March 22, 2019 Leave a comment

Coconut, Raspberry & Lemon Cake..and Cupco*ks

Posted on February 7, 2018February 7, 2018 Leave a comment

With a few eggs to use up I figured a bit of baking was in order. I had enough in the house to make either Victoria Sponge, something coconutty or lemony. In the end all three combined to make this sweetheart cake. Not quite as sweet were the penis cupcake moulds I forgot I ordered years ago. Time to crack those bad boys open!

The quantity below is perfect for your regular 8in (steady) cake tins. But as I used some of it for the ….cupcocks….cockcakes(?), the main cake layers are a little thinner than they would be usually.

It’s very simple to make and a cute treat for your Valentine or Galentine.

If you want to get yourself one of those pecker cupcake moulds, eBay/ Amazon will sort you out for all your peen or silicone heart moulds. Get both and cover all bases, compadre. Mucho goodo stuff. Hwe hwe.

For the Cake

150g caster sugar
150g butter or baking margarine
4 medium eggs
150g self raising flour
1 1/2 tsp baking powder
3 tbsp milk

125g dessicated coconut

4 heaped tsp jam – I used raspberry and rhubarb, but whatever berry jam you have will be fine

For The Icing

125g icing sugar
75g butter or margarine

Finely grated lemon rind – half a lemon

For decoration (optional)

Dessicated coconut for sprinkling
Half lemon slices

Method-

Preheat the oven at 160 C, 325 F, Gas Mark 3.

Line two equally sized sandwich tins with greaseproof paper. Grease the paper.

Add the sugar and the butter to a bowl and whisk until fluffy and a pale cream.

Whisk the eggs in a bowl with a fork and then add them gradually to the mixture (two or three pours) with 2 tbsp of flour each time.

Keep back a couple of tablespoons of flour.

Add the rest of the flour and the baking powder to the mixture and mix with the electric mixer.

Add the milk and mix again.

Using a cake scraper/ spatula, fold in the coconut.

Divide into the sandwich tins and cook for 30 minutes.

Test with a toothpick. If it comes out clean from the centre of the cake, it’s done.

Leave for about 15 minutes before removing from their tins/ moulds.

Remove from the tins/ moulds, and leave to cool completely on a wire rack.

Clean your mixing bowl and whisk attachments.

While the cakes are cooling, cream the butter and the icing sugar until light and fluffy.

Finely grate half a lemon rind into the icing mix and fold it in thoroughly.

Once the cakes have completely cooled, place one cake onto the plate you’ll be serving from.

Spread the jam on the cake layers that you will be sandwiching together

Pop your cake on top, and spread the icing all over the top laye

r and bring it down around the sides. Don’t worry about a smooth polished finish. ‘Informal’ as Queen Mary Berry says.

Then sprinkle over the coconut and add some small sliced lemons if you fancy it. That’s it!

For the coconut peckeroons I dissolved icing sugar with the juice of half a lemon which was way too much. A few drops of juice would’ve been better (that’s what she said). But sure, this is how we learn.

Happy Valentine’s!

Orange and Almond Cake-Gluten Free!

Posted on March 16, 2017November 12, 2018 Leave a comment

As frequently happens, I check out Felicity Cloake’s How to Make The Perfect…(whatever dish) and get all enthusiastic at the various options with all the bells and whistles…..and then find the easiest option and plan to do that. One that I actually got around to making is an orange and almond cake.

I Googled a few other variations and they’re all basicially the same. I made the full size version, in a springform tin, which goes a long way, so that’s perfect for a family gathering. It’s a standard size cake, but super filling so you’re going to be serving tiny slivers.

Second time around, I had oranges and ground almonds to use up so chanced it in a silcone bread loaf mould and it turned out great, and a more practical size. It’s also >trigger warning for those of a sensitve nature to this word< moist af. I am a crumbly cake person, but this has brought me around to a richer texture.

It’s a traditional dish during Passover which is not far away, so an easy gift to bring along if visiting!

Double this amount for a standard (around 20cm/ 8in) springform tin for the full sized cake.

The loaf tin mould I used for the quantities below is about 22cm/ 8in long, 9.5cm/ 3.75in wide, 6cm/ 2.5in depth.

Ingredients:

3 large eggs

1 large orange

125g ground almonds

125g caster sugar

Half teaspoon of baking powder (GF, or regular if not serving GF folk)

Icing sugar to dust when serving

Wash the orange thoroughly. Boil the orange whole for an hour. I’ve seen recipes that say half an hour, others as long as two. First time I went the two hours and last time, an hour. I’d say the half hour is probably fine too…maybe the skin won’t blend as finely but sure no harm if you’re in a rush, I can’t see the big deal if it’s for a shorter time. If leaving it for longer than a half hour, top up with water as needed. Leave out to cool for around 15 minutes. Boil the orange a day ahead if it suits.

The entire orange is going in, skin, whole. If you think your oranges are very pippy, cut them in half and remove the pips. I used a hand held blender in a bowl to blend the orange. You may find your food processor works better, so use whatever floats your boat/ you mind washing up less.

Preheat your oven to 160 deg/ 325 f/ gas mark 3

If using a standard tin, butter the edges and line with parchment paper. If using a silicone mould, and have trust issues like me, butter the interior or spray with whatever oil you have handy. I used Rapeseed oil spray because I’m lazy and didn’t want to walk the three feet to the fridge. When I took out the cake after there was a smell of veg oil when I sniff checked the bottom of the cake but it disappeared and didn’t affect the taste or anything.

Mix the caster sugar and eggs in a bowl. With the orange mush cooled sufficiently, add to the sugar and eggs mix. Then add in the ground almonds and baking powder.

Pour into the tin and there you have it, it’s ready to bake!

It takes an hour and half to bake in the loaf tin for the quantities above, and same for double the amount in the springform tin. Check it around an hour/ hour and a quarter in to see if it’s getting too dark on top. If it is, cover with tin foil to stop it from darkening any further.

Dust a little icing sugar and whatever else you fancy to serve.

I’m just about to polish off the cake a week later. I didn’t refridgerate it and it lasted perfectly wrapped in parchement paper and kept in tupperware.

I would recommend keeping it somewhere cool though, perhaps I got lucky. I have an unfortunately sensitive gut so if my remains are found several days from now (a lack of liking memes on Instagram should be enough to raise alarms), I leave everything to the cat.

Happy Weekend!

Posted on April 15, 2016 Leave a comment

Waiting for clocking off time….

Explaining the post lunch wine fumes

Umpteenth coffee machine small talk of the day

Is Denial a new cocktail?

Doing a Usain Bolt to the offy at 9.55pm

Know your limit. And then change your order.

Saturday Brunch

Saturday Night

Sunday

AMEN.

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