Yesterdays Croissants

Method:

  • Preheat oven to 180c and the grill to high.
  • Split croissants lengthways and toast under grill, cut side up.
  • Melt the butter in a saucepan over medium low heat. Add the flour and cook, stirring for 1 minute.
  • Add the milk, reduce heat to low and whisk for 5/6 minutes until thick and smooth.
  • Add the mustard, lemon zest and three quarters of the cheese, then season well.
  • Lay the ham slices on the croissant bases and spread with most of the cheese sauce.
  • Sandwich the croissant tops and spread each top with a little of the remaining sauce.
  • Sprinkle with the remaining 25g cheese and bake for 6 minutes or until bubbling and golden.

Apple And Goats Cheese Salad

Method:

  • Core and thinly slice the apples into rounds
  • Toss apples slices with most of lemon juice (reserve 2 tsp for dressing)
  • Slice onion and fennel very thinly and cut cheese into 5mm slices.
  • Whisk oil, mustards, truffle honey and reserved lemon juice until combined.
  • Toss salad leaves in a little dressing.
  • Stack the apple slices, onion, fennel, goats cheese and salad leaves in layers on serving plate.
  • Drizzle with remaining dressing and extra drizzle of truffle honey.

Blazin' Hot Wing Sauce

Method:

  • In a small saucepan, melt the butter over a medium heat.
  • Add onion, garlic and chives then reduce heat to low and cook until the onion are clear.
  • Remove from heat.
  • Add 1/2 cup hot pepper sauce and salt.
  • Stir, mix with hand mixer
BBQ

Garlic Bread With A Twist

Method:

  • Place in tray, melt butter, add garlic and saute until tender.
  • Remove from heat, add parsley, cook bacon, spread sauce over bread.
  • Place in oven at 170c for 10 mins and when done take out, cut up and serve hot.
  • Sprinkle the cheese over the garlic bread.

Goats Cheese Salad

Method:

  • Preheat the grill to high and line the grill rack with foil.
  • Halve the cheese to make two discs.
  • Halve and core the pear, cut each half into slices and arrange in two piles on the foil.
  • Lightly brush the pears with oil then top each pile with a cheese disc (cut side up) and grill for a few minutes until lightly golden and bubbling.
  • Scatter with the nuts and grill for a minute or so more.
  • Whisk the cranberry sauce with the oil and lemon juice and season.
  • Arrange salad leaves on two plates. Put the pears and cheese on top.
  • Spoon over the dressing, scatter over any stray nuts and eat right away with crusty bread while the cheese is still deliciously runny! x

Rumbly Red Pepper Soup

Method:

  • Chop onion, sautee slowly on low heat in pan with olive oil.
  • Add chopped garlic for one minute.
  • Add chilli flakes.
  • Add chopped red pepper.
  • Increase heat for a few mins.
  • Add black pepper and salt.
  • Add chicken stock.
  • Reduce heat, simmer for 10 mins.
  • Use hand blender but keep texture chunky.
  • Add milk or cream.
  • Serve with spring of coriander if you're feeling fancy!

Spicy Caponata

To make this spicy aubergine and red pepper dip:

  • Prick aubergine all over with a fork, slice red pepper rub olive oil over both and put on baking tray in oven with 2 cloves of garlic for 20 - 30mins.
  • Chop onion and heat in olive oil in small pan until soft.
  • Add 3 spoons olive oil & 1 spoon cider vinegar to a large bowl.
  • Add cooked onions and all other ingredients.
  • Remove skin from aubergine, pepper and garlic.
  • Add to bowl. Use hand blender to squish it down.
  • Taste, season again if necessary.
  • Toast pitta, chop into triangles.
  • Serve. Eat. Smile x

Korean BBQ Chicken Marinade

Method:

  • In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger.
  • Bring to a boil. Reduce heat to low, and simmer 5 minutes.
  • Remove the mixture from heat, cool, and whisk in lemon juice and hot chili paste.
  • Place chicken in the mixture.
  • Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.
  • Tweak it a bit by adding 1 tsp minced garlic and substitute red pepper flakes (1 heaping tsp) for the paste.
BBQ

Traditional Irish Brown Bread

Method:

  • Preheat oven to 475F.
  • Mix all the dry ingredients together in a large bowl.
  • Make a well in the center and add some buttermilk.
  • Work the mixture with your hand until the dough is soft and not too sticky.
  • On a floured surface, knead into a circular shape about three inches thick.
  • Bake for 20 minutes and then turn oven down to 400F; bake for another 20 minutes.
  • Bread should sound hollow when you tap on it when fully cooked :-) 

Cheat’s Home-Made Pappardelle With Quick Tomato Sauce

Home-made pasta sauce is so easy, and you can sling it together in around the time it takes to open a jar and heat it up.

Method:

  • Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil’s hot, add the garlic and chilli and fry until lightly coloured. Drop in most of the basil – stand back as it will crackle and spit in the oil – and then, after a few seconds, add the tomatoes.
  • Bring to the boil and simmer for about 5 minutes. You’ll end up with a chunky sauce – if you like it smoother, pass the sauce through a coarse sieve. T
  • aste the sauce and season with salt and pepper. Keep warm.
  • Bring a large pan of salted water to the boil.
  • On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel. When the water is at a rolling boil, add the pasta and cook for a few minutes until just al dente.
  • Drain the pasta strips in a colander, reserving a little of the cooking water.
  • Stir the pasta into the warm sauce. If it’s a bit thick, add a few spoonfuls of the cooking water to loosen it up.
  • Sprinkle with freshly grated parmesan cheese and the reserved basil leaves and serve immediately.

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