14 Jul

Spice Bag Recipe

If there’s one takeaway meal that has an addictive moreish quality to it, it’s the Spice Bag. It’s actually incredibly easy to make at home and this version serves a family of 5 hungry people. Leave out the chicken to make it plant based.

Due to the magic of the internet. I filmed myself making this live on Instastories. I’ve compiled it into a video and you’ll find it here:

Caitríona Redmond Instagram

Ingredients (Serves 5)

  • 6 medium potatoes, peeled
  • 2 tablespoons sunflower oil
  • 3 breasts of chicken, sliced
  • 2 cloves of garlic, sliced
  • 1 large onion, sliced
  • 2 peppers, sliced
  • 75g frozen peas
  • 1 teaspoon each of cayenne pepper, salt and chilli flakes
  • 1 small chilli, sliced (optional)
  • Salt & Pepper to taste

Method

Preheat a fan oven to 180 degrees Celsius. Chop the potatoes into chips and place on a non stick baking tray. Use 1 tbspn of sunflower oil to coat the chips and bake in the oven for 40 minutes.

Once the chips are cooked, leave them in the oven to stay warm. Place a large saucepan or wok on a high heat. Pour in the sunflower oil and cook the chicken first, then add the garlic and onion, finally the peppers and frozen peas. Toss until everything is cooked through.

Add the chips to the cooked chicken and vegetables. Sprinkle in the spices and toss everything together so that the chicken, chips, and vegetables are coated in the spices. Serve with slices of fresh chilli and season to taste.

07 Jul

Meatball Sub Recipe

Whoever said that a main meal had to include rice, pasta, or spuds? Possibly noodles at a pinch?

The holy trinity of a double carb meal is one that my husband aspires to; a three-in-one contains rice and chips. The gourmet sandwich is always made with white sliced pan filled with Cheese and Onion Tayto. It must be cheese and onion. If it’s not cheese and onion classic, Southern Ireland, Tayto crisps, then it’s not a proper crisp butty.

Have you ever tried making a chicken and stuffing toasty with a smear of garlic mayonnaise? If you’ve never tried it before I highly recommend it, not forgetting a smear of beetroot relish on the side to dip those crispy triangles in.

If you haven’t guessed by now I’m not a fan of being tied to the kitchen sink everyday.

So take my advice, make a batch (or even a double batch) of my meatball marinara recipe. It will keep for up to 3 days in a sealed container in the fridge once cooled to room temperature. It also freezes extremely well.

Buy some ready made soft rolls, of course if you want to make your own go right ahead. If you’re using day-old rolls that are a little crunchy on the outside run them under the tap for a moment so that they soften first.

Slice those rolls down the middle and stuff them with the meatballs in the marinara sauce. Heat the stuffed rolls in a baking tray in the oven until they are warmed through. Sprinkle grated mozzarella on top, or cheddar if you want a bit of sharpness.

What about the double-carb requirement I hear you say?

Less washing up means you have to pair this meatball supper with a bag of cheesey nachos. The 11 year old has spoken and will entertain no alternatives.

Salad to the side is optional but will make you feel a little more virtuous. You will also have more washing up to do afterwards. You have been warned…

21 Apr

Leftover Lamb Pasta

I admit, not everybody will have eaten lamb today; lamb is relatively expensive to bu!. I’d bet though that if you did buy lamb for your Easter Sunday roast, you really don’t want to throw away any of that precious meat. This leftover lamb pasta recipe is especially designed for the itty bitty pieces that don’t come away easily when carving. They are perfect shredded into the sauce, browned until caramelised and cling to the pasta in nutty morsels.

Read More

20 Apr

Roast Lamb Feast

This Easter Sunday we’ll all gather as a family; my siblings, our partners, our children, and my parents, and we’ll enjoy this classic roast lamb feast. When I say a classic roast lamb feast that’s not strictly true in the Irish sense of the term. The flavours and the food that we will eat together are a reflection of us as a family. The meal speaks to us of a time spent in the Middle East when Dad was serving with UNIFIL and the youngest of us was still in nappies.

It’s a meal that we will all contribute to. I’ve already been told I’m responsible for the vegetables, which is really my favourite part anyway. The biggest battle in my house will be to get all the vegetables chopped without the kids depleting the serving platter. The beauty of serving a roast lamb feast in this way is that everybody gets to pick what they like. Some family members don’t like cucumbers, some love peppers; everybody will fill their pitta bread and plates before we sit down together and celebrate Easter as a family. Read More

29 Mar

Ale Marinated Steak Recipe

By covering the beef in an ale marinade you make your steak incredibly tender with a wonderful sweet malt flavour. Read More

27 Jan

Roasted Veg Pasta

Make Once Eat Twice

Week 3 Recipe 2

If you made yesterday’s meal of Paprika Chicken with Vegetables you should by now have half of the vegetables along with the leftover chicken from the roast chicken.

This meal is now extremely simple.

Ingredients

  • Pasta (I used spaghetti here but any type is fine)
  • 1 bag of spinach
  • Leftover roasted vegetables
  • Leftover Chicken

Method

Boil some water and cook the pasta according to the instructions on the packet. Make only as much as you need (so check the portion sizes on the packet).

1 minute before your pasta is ready, lash spinach into the boiling water with the pasta. It’ll only take a minute to cook.

Strain away the pasta and spinach, leaving the hob on. Return the (empty) saucepan to the hob and put the leftover vegetables and chicken into the empty saucepan. Pour the pasta and spinach on top. Stir well so that all the ingredients are combined and heated through. Serve immediately.

PS: Apologies with the slight delay in posting this. We’ve had an eventful day and I’m only just getting onto the sofa after the Raheny 5 Mile today. Cxxx

20 Jan

Shakshuka – Baked Eggs

Week 2: Recipe 2

Make Once Eat Twice

To make this simple and delicious meal of shakshuka (baked eggs) you’ll need half of the sauce made yesterday for the taco fries. Although to be fair you could make this first, and the taco fries second if you wanted to! I use small baking dishes for everyone in the family so each person gets a dish with sauce and 1 egg. However, if you don’t have these you can bake this meal in a large ovenproof baking dish and dole out the individual portions once cooked. Ingredients (serves 5 people)

  • Half of the sauce recipe made yesterday
  • 5 eggs
  • Handful of fresh coriander
  • 1 large lime cut into wedges
  • Crusty bread or pitta bread

Method Preheat a fan oven to 160 degrees Celsius. Spoon the sauce into a large oven proof baking dish. Put the baking dish into the preheated oven for about 10-15 minutes (this allows the sauce to warm through). Using a large spoon make 5 pockets/dimples in the sauce and immediately crack an egg into each space. Cover the baking dish with a large saucepan lid or tinfoil. Bake in the oven for 15 minutes. Serve your shakshuka/baked eggs with torn coriander leaves on top, crusty bread for dunking into the sauce, and a wedge of lime on the side to give it an extra sour kick (this is my 7 year old’s favourite part). 4 recipes down, only 100 to go!!! Eek!

19 Jan

Taco Fries

Week 2: Recipe 1

Make Once Eat Twice

I know I’m a week behind, don’t worry that will be fixed over the coming months! Unfortunately the entire family came down with the flu this past week and everything had to go on hold while I dealt with that. This week’s recipe is based around a vegetable and bean stew which I use to make a taco fries dish on day one, and day two will follow tomorrow. Once again this is a low fat recipe making it slimmer friendly, it’s high in fibre and protein. Remember this sauce will do you for 2 full sized family meals (family of 5) and it’s like a hug in a bowl this one. The kids love it; when I asked them which dish I’d make this week from the list this was what they opted for. The 10 year old wanted a vegetarian meal that he loves and the 7 year old (who doesn’t like cheese) said he wanted it plant-based. The biggest challenge is always convincing my husband that he doesn’t need meat to complete a main meal and the great news is he doesn’t feel hard done by with the taco fries.

Ingredients (for the sauce)

  • 1 tablespoon of olive oil
  • 1 medium onion chopped
  • 2 peppers, chopped
  • 1 teaspoon each of salt, ground cumin, garlic powder, and paprika
  • 2 tablespoons tomato puree
  • 100g split yellow peas or red lentils (either is fine or a combination of both works too)
  • 3 medium carrots, peeled and chopped
  • 1 tin of chickpeas (including the water)
  • 1 carton of tomato passata
  • 1 teaspoon runny honey

For the Taco Fries

  • 1kg of baby potatoes
  • 1 tablespoon of sunflower oil
  • 1 teaspoon each of paprika and onion salt (optional)
  • 2 scallions/spring onions chopped
  • 100g of grated cheddar cheese (optional)
  • 2 limes

Method Place a large saucepan (which has a sturdy lid) on a medium heat. Into the saucepan add the olive oil, onion, and peppers. Stir for about 3 minutes so that they start to soften. Next add the ground spices and the tomato puree. Stir so that the puree starts to cook in the heat and coat the peppers and onions. Pour in the split peas and stir well so that they are also coated in the sauce mixture. Stir for another 2-3 minutes and then add all the remaining ingredients. Stir one more time and wait until the sauce starts to simmer. Cover the saucepan and turn the heat to low. Cook the sauce on low for 90 mins. After 90 mins, turn your oven to 170 degrees Celsius. Slice the baby potatoes into quarters. Toss the sliced baby potatoes in a large bowl with the sunflower oil and spices. Put the coated baby potatoes onto a non-stick oven tray and roast in the preheated oven for 25 minutes. To Serve Serve the cooked homemade potato wedges/fries, with spoonfuls of the sauce on top. Sprinkle the grated cheddar cheese and chopped scallions on top of the sauce, finally add a wedge of lime on the side of the dish and enjoy while piping hot. Don’t forget you should keep half of your sauce for the second meal the following day! The cheddar cheese is optional, if you are making this a vegan dish then leave it out.

Notes on storage: As this dish doesn’t have any meat or dairy in it, the sauce will store in a sealed container in your fridge for up to 4 days. Alternatively, you can freeze the sauce for another time and it will keep in the deep freeze for up to 3 months once it’s stored correctly. I use glass containers to store sauces in the freezer if that helps.

06 Jan

Cottage Pie Leftovers Recipe

Week 1: Recipe 2

Make Once Eat Twice

Yesterday I made a braised beef with seasonal veg dish and using the leftovers I’ve now made a cottage pie.

I’ll keep it simple, because my recipes have to take little time in the kitchen. The only additional ingredients you will need are about 200g of frozen peas and sweetcorn, plus a small amount of grated cheese.

Shred the remaining beef from the previous meal and stir it into the leftover gravy.

Preheat your fan oven to 150 degrees Celsius.

Spoon the gravy and beef mixture into a large baking dish. Top with the frozen vegetables.

Spoon the leftover mashed potatoes on top of the vegetables and gravy mixture. Sprinkle grated cheese on top of the mashed potatoes.

Cook in the oven for 45 minutes, until all the food is warmed through and serve immediately.

If you want to, this meal is also perfect for freezing so once assembled, cover well and put straight into the freezer where it will keep for up to 1 month. Ensure it is completely defrosted before cooking in the oven.

05 Jan

Braised Beef With Seasonal Veg

Week 1: Recipe 1

Make Once Eat Twice

For the first in the recipe series I’ve gone back to a family favourite. Mam used to make this braised beef dish in a heavy casserole dish with a lid. The homely flavours come thanks to the veg that all comes from a local farm. It doesn’t get more Irish than this.

Ingredients
3 onions, peeled and roughly chopped
1kg housekeepers cut of beef (note remove any string or elastic before cooking)
4 large carrots, peeled and chopped into large chunks
1/2 small turnip (or swede) peeled and chopped
1 litre of vegetable stock (use hot water and 1 vegetable stock cube)
1 heaped tablespoon cornflour

For Serving
Mashed potatoes (make enough for 2 meals)

Method
For the braised flavour you will need to sear the onions and the beef. So first grab your casserole dish, put it on a high heat and fry the onions in a teaspoon of vegetable oil until they turn brown/charred. Remove the onions from the dish and put them on a plate.

With the dish still on high, sear all sides of the beef so that it’s dark brown. Add the onions back to the dish, the rest of the vegetables, and then the stock. Cover the casserole dish and reduce the heat so that the stock is on a slow simmer. Cook for 3-4 hours. Note the stock should reach a maximum of halfway up the piece of beef, it should not be covered in the stock.

Adapted for the slow cooker: Fry the onions and then the beef in a frying pan before putting them into your slow cooker. Add the chopped vegetables, stock, put the lid on top and cook on high for 5-6 hours.

Before serving, remove the beef from the dish/slow cooker. Remember you have to keep half for your second dish tomorrow so it may be easier to cut it in half and cover now before serving dinner.

In a small cup mix 1 heaped tablespoon of cornflour with a splash of cold water until you get a loose paste. With the vegetables and the stock still on the heat, quickly stir this paste into the mixture. It should thicken the mixture to a gravy instantly. Once again, half of this mixture is to be reserved for your second meal.

Serve the beef with the vegetables in gravy with mash on the side. I’ve served ours with buttered cabbage as I got some fresh from the farm yesterday and I love the vibrant colours.

One of the main reasons why I love this recipe so much is because all of the vegetables used here are Irish and in season. It makes it very budget friendly for what is a very frugal time of the year.

Cover the leftover food and chill the food when it reaches room temperature. I’ll have the second recipe for you tomorrow!

14 Dec

Flavoured Salt

This is a great recipe to use up your leftover meat from the Christmas dinner. This is a tray bake that can be lifted from plain and simple eating (not a bad thing after Christmas excess) to a meal with a zing from some flavoured salt.Flavoured Salt - Wholesome Ireland - Food & Parenting Blog Read More

22 Oct

Roast Chicken Pie Recipe

The beauty of the roast chicken pie is that you simply use up your roast dinner leftovers to make a second meal. It’s for this reason that I recommend you buy a medium or large chicken to roast for your dinner.

The recipe is below but even better again I’ve made another video to accompany it!

 

Roast Chicken Pie

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 50g butter
  • 1 onion, finely chopped
  • 1 handful fresh parsley, finely chopped
  • 100g breadcrumbs
  • 3 Handfuls leftover roast chicken
  • Approximately 250ml leftover gravy

Vegetables of choice – leftover if available, or cooked fresh – I use all the vegetables from a roast chicken dinner so carrots, peas, turnip, potatoes, whatever is to hand.

Method

To make the stuffing mixture melt the butter on a medium heat in a large frying pan. Cook the chopped onions until translucent (this will take about 10 minutes). Stir in the fresh parsley and the breadcrumbs. Toast the breadcrumbs in the pan with the butter for about 5 minutes. Remove from the heat.

Preheat a fan oven to 170°C.

Take a large baking dish and pour in the roast chicken, cooked vegetables and gravy. Stir together. Sprinkle the stuffing mixture on top.

Bake in the oven for 25 minutes then serve.

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