Irish Food Blog – easy recipes , this blog is full of simple recipes & sometimes travel – by Irish Food Blogger Sheila Kiely
Author: sheila kiely
Irish food & travel blogger & mother to six children, author of 'Gimme the Recipe' published by Mercier Press in 2012 and 'Enjoy' published by Mercier Press in 2016. Work in admin of our Food Safety Consultancy business - Industrial Management Systems with my husband Denis.
One of the kids suggested we do a Covid Come Dine with Me, Kiely style, and it was an outrageous success. Night after night they presented different dishes all cooked to perfection.
The 6 contenders were :
Roast Fillet of Beef with a Mushroom Gravy, Mashed Potatoes & Veg
Roast Leg of Lamb (rosemary, garlic), Gravy, Roast Potatoes & Veg
Country Risotto with asparagus, courgette, peas, (Vegetarian)
Creamy Chicken & Pasta
Green Thai Curry (beef) with rice & naan bread
How’s that for a menu? My husband also cooked on the 7th night so that was a whole week off from cooking for me and it was heavenly.
Back to the Seafood Paella. Top marks for taste and presentation and also for deciphering my Paella notes that I had written on the back of an envelope. Note: I use arborio rice (risotto rice), not true to Spanish Paella but a good substitute.
Ingredients: For the Rice:
1 tbsp olive oil
450g risotto rice (arborio)
3 cloves garlic
1 red, 1 yellow pepper
2 tsp hot paprika, 1 tsp smoked paprika, 1 tsp thyme
150ml white wine
1 tin chopped tomatoes
1 litre chicken stock For the Seafood:
Garlic or garlic granules
Half Lemon To Serve:
Lemon wedges & Chopped fresh parsley
Prepare the veg : finely chop onion, garlic, and chop the peppers.
Heat 1 tbsp oil in v large saucepan / hob proof casserole dish or pan (A paella pan would be amazing if you had one – I don’t)
Soften the chopped onion for 5 minutes over medium heat
Add the risotto rice to the onion and mix around with the onion to absorb oil and flavour (approx 3 mins)
Add the garlic and mix through (approx 1 min)
Add the chopped peppers and herbs/spices and mix well to colour the rice
Add the wine and raise heat until it bubbles then reduce heat to medium again
Add the tinned tomatoes, mix well
With heat at a simmer add two ladles of the chicken stock and mix well then allow to absorb and then add some more stock, stirring intermittently. Continue until all stock is added, should take around 25 minutes in all
Put the rice on a low heat and prepare the seafood
Heat some oil and butter on a hot frying pan to quickly cook the prawns, add some garlic granules or crushed garlic if you like. Finish with a squeeze of lemon juice.
Wash the mussels in cold water, tap any that are open and discard any that remain open.
Heat oil and butter in a large saucepan on a high heat, add the washed mussels splash in some white wine and some crushed garlic or garlic granules , then put on a lid to steam the mussels quickly until all are open. Finish with a squeeze of lemon juice.
Serve the Paella rice topped with the Seafood and some chopped parsley and lemon wedges.
Note: when Eimear made hers she added more wine and stock than I had indicated so you may wish to do the same until you’re happy with the consistency of the rice.
The photographs above are from when I made it last summer and I will leave you with a photograph below of Eimear’s winning Seafood Paella – Covid Come Dine with Me, Kiely Style, 2020.
Here’s one I made earlier. A good 8 years earlier. That’s how long since my first book ‘Gimme the Recipe’ was published. In this recipe the salmon darnes are pan-fried. If you prefer to do what I did this evening and bake the salmon fillets instead – then drizzle with a little oil, bake in a hot oven for 10 minutes, then baste in the marinade ingredients (blitzed together in a food processor) and return to the oven for another 10 minutes. Delicious, simple, no fuss.
Ingredients – serves 4 3 garlic cloves
3cm thumb-width piece of ginger
1 red chilli
2 spring onions
50ml dark or rich soy sauce
4 salmon darnes – approximately 480–500g
1 tbsp olive oil
To marinate: Peel and crush the garlic and grate the ginger.
Deseed and finely chop the red chilli and slice the spring onions.
Combine the garlic, ginger and chilli with the spring onions and soy sauce to make a marinade and pour it over the salmon. Leave to marinate (refrigerated) for an hour or two, or ideally overnight, covered with cling film.
Method: Heat the olive oil in a large frying pan on a medium to high heat.
Add the salmon pieces skin-side down and cook for 2 minutes, reserving the marinade sauce.
Turn the salmon over and cook for a further 2 minutes, then add the marinade sauce and heat through for 1 minute before serving.
Great as a light lunch served with Asian dressed salad or green beans.
Alternative: As mentioned in the introduction I did not want to stand over a frying pan when I cooked this earlier this evening. So instead I baked the salmon darnes drizzled with the oil in a hot oven for 10 minutes, then blitzed the mardinade ingredients together in a food processor and basted this on top before returning the salmon to the hot oven to cook for a further 10 minutes. I served with sweet potato wedges that will cook alongside in the oven in around 20 minutes too, so ideal use of your oven and no frying.
Looking back at this recipe from my first cookbook ‘Gimme the Recipe’ I spied an editing note that said suggesting rice as something to serve with it seems like ‘a strange combination.’ I stand by that suggestion though and for me it works. You’re only going to get a small bit of pastry in proportion to the filling and while it is the good buttery stuff I for one definitely need another carb to go with it and I choose rice! The filling works really well in vol au vent cases too which make for nice starter or lunch options maybe with a salad. I just made this pie again during the week and as a classic it will never go out of favour. I do hope you get a chance to try it out.
Ingredients – serves 4–5 1 quantity shortcrust pastry (I have a recipe in the book to to make your own or buy frozen and thaw out – i usually do the latter.)
50g unsalted butter
1 tbsp olive oil
4 skinless chicken breasts
2 tsp thyme
8 large button mushrooms
2 tbsp flour
300ml milk mixed with 100ml water
1 egg and a splash of milk for egg wash on pastry
Method: Prepare the pastry and leave it to rest (or defrost if shop bought).
Preheat the oven to 180oC/Gas Mark 6.
Prepare the leek by cutting off the root and discarding any darker outer leaves. Slice the leek in half lengthways and rinse, then finely slice the leek and rinse again in a colander (as the leek grows in layers, dirt can get trapped in between).
Melt the butter and olive oil together in a large frying pan over a low heat.
Add the leek to the oil and butter and leave to soften while you chop the chicken into bite-size chunks.
Add the chicken to the leek with the thyme and turn up the heat to medium and cook for 5 minutes.
Meanwhile, wash and slice the mushrooms.
Push the chicken out to the sides of the pan and cook the mushrooms for 2 minutes.
Add the flour, mix well and cook for 1 minute.
Gradually add the milk/water mix and stir well to thicken the sauce.
Simmer for 15 minutes.
Transfer the chicken and leek mixture to a large ovenproof baking dish and cover the top with the pastry.
Brush over the pastry with the beaten egg and milk and prick the top of the pastry with a fork or score with a knife to vent it in a few places.
Bake in the hot oven until the pastry is golden brown – this should take around 25 to 30 minutes.
Serve with boiled wholegrain rice.
31st January & I hope you’re keeping well. Time is nigh to celebrate with Recipe No. 1 of 2020. Welcome to the real beginning of the New Year because January was complete and utter drudge now wasn’t it? I’ve been expanding my repertoire of Slow Cooker recipes and have worked on perfecting this Chinese one, it was good before, and now it’s better. Next I have to work on the Chicken Curry one as it’s been constructively critiqued as a little bland and a little watery!
First up are the photos and then if you’d like to try it out the ingredients and method are below.
Chinese Chicken, Peppers & Black Bean Sauce.
You will need:
1kg chicken breast – cut into chunks
3 red chillies
2 peppers (i used 1 red, 1 green)
2 tins black beans
1 tsp cornflour
4 tbsp grated ginger or ginger puree
2 tbsp garlic puree or 3 crushed garlic cloves
12 tbsp soy sauce
3 tbsp golden syrup
4 tbsp apple cider vinegar or red/white wine vinegar
1 tbsp chilli flakes
peanuts & spring onion to garnish
suggest boiled rice to serve Method:
Place chicken chunks in the base of the Slow Cooker
Next add in chopped onion chunks, 3 finely chopped red chillies, 2 sliced peppers
Drain the black beans and add these next
In a jug mix together the 1 tsp cornflour and 100ml cold water
Into the jug add the remaining ingredients : ginger, garlic, soy sauce, golden syrup, vinegar, chilli flakes
Cook on high in the slow cooker for 4 hours
Chop up spring onion and scatter on top along with peanuts before serving with some boiled rice.
6 ingredient Chicken Marinade. And whether you choose to give it any time to marinate or not is entirely up to you. Does it make a difference? If you think about it really, all it means is that the marinade has been in contact with the chicken for a bit of time but does it penetrate through the skin and get absorbed any more than it does when it’s cooking? i’m not convinced that it really makes all that much of a difference. The advantage of marinating in advance is that bit of prep. is out of the way so from that point of view it would prove worthwhile.
You will need: Chicken pieces skin-on (I used breast on bone ‘supremes’ & thighs) 1 tbsp oil (plus a little to drizzle over potato wedges) 1 tbsp balsamic vinegar 1 tbsp chilli puree (or chopped chilli) 1 tbsp garlic puree (or crushed garlic) 1 tbsp dark brown sugar 1 tbsp smoked paprika Potatoes for wedges
Method: In the baking dish mix together the 6 marinade ingredients : 1 tbsp each of oil, balsamic vinegar, chilli puree, garlic puree, dark brown sugar, smoked paprika Note : I use a silicone pastry brush to mix the ingredients (less to wash) Baste the chicken pieces with the mixed marinade using a pastry brush Leave to marinate in the fridge for an hour or so (could also prep. the night before) When ready to cook heat the oven to 200C Cook the chicken for 45 minutes Slice the potatoes into wedges, place in an ovenproof baking dish, drizzle with some oil and put into the oven to cook AFTER 20 minutes of chicken cooking time, remove both chicken and wedges from the oven, carefully pour all the cooking juices from the chicken onto the potatoes, mix well, then return both dishes to the oven to continue cooking for a further 25 minutes until the chicken is nicely browned and cooked through and the potatoes are tender. [works well with berbere roast cauliflower & crumbled cauliflower cheese – 2 new recipes that will be posted after this one]
Simple, satisfying and healthy. This is a tasty vegetarian dish which I would serve with an easy rocket, cucumber & olive salad in the summer or a good helping of warm wilted garlic buttery spinach in the winter. Some crusty bread on the side wouldn’t go astray either.
Serves 3 to 4
You will need: 1 large Aubergine 1 onion 6 mushrooms 2 cloves garlic 1 tbsp oregano 1 tin lentils 1 tin chopped tomatoes Some oil 50g+ parmesan
Method: Preheat Oven to 180C Chop onion and soften in a saucepan with a little oil for 5 minutes over medium heat Chop mushrooms to bitesize pieces, add to onion and cook 5 more minutes Crush 2 cloves of garlic, add into onion and mushrooms and cook further 2 minutes Add Oregano and stir well Add drained lentils and tin of chopped tomatoes, stir to combine, bring to the boil until bubbling then reduce to a simmer for 5 minutes Meanwhile slice the Aubergine into rounds and fry ob both sides in a little oil until turning brown Grate approx half a wedge of parmesan (50/75g) Layer half of the lentil sauce into an oven proof baking dish, then layer half of the sliced aubergines and top with half of the grated cheese. Repeat layer : sauce, aubergine, parmesan Bake in the hot oven for 25 to 30 mins until aubergines are nice and soft. Enjoy!
This is one of my recipes of the summer but so robust and hearty it will fare well at any time of the year. It was enjoyed a deux with my husband in beautiful West Cork in mid-August. The photos below the ingredients and method will show you how this came together. A side of paprika baby roast potatoes would be excellent with this or keep it light with a side of dressed mixed leaves. Here I’ve simply served with some pan-fried courgette and a side of garlic bread.
Ingredients: (to serve 2) 2 chicken breasts & a little oil to pan-fry 3 garlic cloves 2 tbsp chopped parsley (reserve 1 to garnish) 1 tbsp chopped sundried tomatoes 2 slices brie Method: Pre-heat the oven to 200 Heat some oil in a frying pan Slice each chicken breast lenghtways along one side but leave closed Pan-fry the chicken breasts until golden on each side Meanwhile chop the garlic, parsley & sundried tomatoes and mix together (keep back 1 tbsp of the parsley for garnish) Open out the chicken breast (see pics below) and top with the tomato mix Oven cook for 5 minutes Place a slice of brie on each chicken breast and sandwich it closed Return to the oven to cook for a further 5 minutes Ready to serve with whatever you fancy
A new favourite for me, so simple & tasty. xx Sheila
Really the spelling doesn’t matter now does it? The thing I want to share with you is the fact that you can bake it. Yes you can bake bulgur wheat!!! Baking it in a dish like this alongside chicken, onions and garlic means the flavour enhancement is huge.
This dish is for a day that you don’t really feel like cooking but are in need of something decent and comforting. There is only a tiny bit of prep to this and it then more or less looks after itself over the course of an hour which will give you time to do a few bits – like put the bins out and unload the dishwasher because the last few people who encountered the FULL to overflowing bins and dishwasher chose to ignore them, didn’t they?
I’ll show you a few pictures here first of how the dish came together and you’ll find the written ingredients list and method below them….
You will need / Ingredients: Chicken pieces – skin on – I used thighs A little oil 2 onions 6 garlic cloves 1 tin chickpeas Hot paprika Tomato passata – 500g Bulgar Wheat – 250g Frozen Veg – 450g Chicken Stock – 500ml – from cube is fine 1 lemon 1 tbsp chopped parsley 4 tbsp greek yoghurt Half cucumber Method: Pre-heat the oven to 200C Open the frozen veg onto a plate and leave to semi-defrost Peel and chop the two onions into wedges, peel and slice each garlic clove in two Arrange the chicken pieces in the base of large oven proof casserole dish Place the onion, garlic and drained chickpeas in between the chicken pieces Pour a little oil onto the chicken and pour the tomato passata in between the chicken pieces Sprinkle hot paprika on top Bake in the hot oven for 30 minutes Prepare a raita (sauce/dressing) by combining the juice of 1 lemon, 1 tbsp chopped parsley, 4 tbsp greek yoghurt and half a cucumber cut into small cubes After the chicken has cooked for 30 minutes remove from the oven and scatter the bulgur on top – in between the chicken pieces, then scatter the semi-defrosted vegetables on top and press down with a fork so everything is touching some tomato Lastly pour over the hot chicken stock and continue to bake in the oven for 30 minutes. Serve dressed with some raita.
You are busy enough aren’t you? So here’s the short of it – grab a copy of this table and get your child to pick from 1, 2 & 3 and please (for your sake) make them make their own lunch
NOTE: Because of allergies most school policy is NOT to bring anything with peanuts in – so exclude peanut butter from above
THE LONG VERSION
You are busy enough aren’t you?
And now you are expected to make packed lunches because the kids are going back to school.
I am now a very wise woman on the last year of school lunch making as my 5th & 6th child enter their Leaving Cert year. So listen to me. Learn from my mistakes.
Make your kid make their own lunch. It is amazing what a child is capable of given the tools and the opportunity
Besides saving you time there is actually a better chance that they will eat it because child A knows that they don’t like apples and child B knows that they only like green grapes and by the time you’ve gotten to child Z you will have mixed up all the lunch boxes anyway.
I’m going to give you something – here’s a link to the school lunches 1,2,3 table I devised a few years back – print it out laminate it or just have it on your phone – get your child to make their choices themselves – perhaps even help out in shopping for what they want as well.
No.1 = RED rows – Choose from the top row in Red, pick a Protein, a Plus 1 & Dress it up No.2 = GREEN – Pick 1 No.3 = PURPLE – Pick 1
Want to read even more?
I’ve been in your shoes – several times and I’ve written about it before too. So if you want even more ideas and to check out what I learned over the years follow the links below to check out these three posts.
When you look in your food cupboards and they are full but much of it is ingredients that you may have bought to do one particular dish and you’re left with all these half used packets and jars. That’s happening. For me the current situation is apricots (tagine), sesame seeds (stir-fry) and ground-almonds (cake). I’ve lots of other ingredients likes sunflower seeds and pumpkin seeds that I am fairly good to use up – toasted over salads when I think of it etc. – but the ground-almonds had been there for quite a while. Adding them onto baked salmon was experimental and it worked, introducing a nice texture of crumb and nutty taste.
This is such a simple thing to do that a recipe is hardly required. I will however give it below the picture!
You will need / Ingredients: Salmon pieces A little oil Ground almonds Fresh basil to serve – optional Method: Pre-heat the oven to 200C Place the salmon pieces in an oven-proof dish and bake for 15 minutes Remove from the oven, scatter the ground almonds over the oven and return to the oven for a further 5 minutes (turn up the heat to 220C if you’d really like to get a colour on the crumb)
That’s it. Simple. Enjoy with some baked baby potatoes or salad. I’ve served with some garlic and herb flatbreads above. xx Sheila
A very substantial and vibrant vegetable dish, add an easy protein source such as cheese and chicken and your meal will be complete.
I love to take shortcuts in the kitchen and over the past couple of years I’ve been blitzing things like kale, broccoli, cauliflower etc to create a vegetable ‘crumb’ in the food processor and then I quickly ‘cook’ it by placing it in a colander over a large saucepan and then pouring over boiling hot water from the kettle, squishing out the excess moisture with a spatula and that’s it, veg is ready!
Turmeric & Vegetable Couscous:
You will need / Ingredients: Knob Butter 250g couscous 1 tsp turmeric 300ml hot stock (vegetable or chicken made up from a cube is fine) Handful cranberries (optional) Juice of 1 lemon Handful pumpkin seeds 6 sweet baby peppers or 1 red pepper 1 cucumber 2 spring onion 1 head broccoli
Method: Melt the butter in a medium sized saucepan Stir in the turmeric and the couscous and cranberries with a wooden spoon – turn off the heat Pour in the hot stock, cover the saucepan with a lid and set aside for the couscous to absorb the liquid for 5 minutes Toast the pumpkin seeds in a hot dry frying pan for a minute until they start to change colour, set aside Chop the sweet baby peppers into bite-size pieces. Cut the cucumber in half, length-ways – scrape out the wet pulp and seeds with a spoon and then cube the cucumber Chop up the spring onion Blitz the head of broccoli using a food processor to a crumb-like texture, then place in a colander over a saucepan, pour over boiling water from the kettle, then press the excess moisture through the colander. Use a fork to fluff up the couscous and pour in the lemon juice and mix it through Place the couscous in a large serving dish with the broccoli and combine with the broccoli crumb, top with the chopped peppers, cucumber, spring onion and pumpkin seeds and mix well. Ready to serve!
I would eat this with some oven baked chicken pieces simply roasted, skin on with a drizzle of oil and a sprinkle of paprika. Leftovers make for a delicious lunch. xx Sheila
This has been my Friday night go-to recipe of late. A hot oven cooks both the Chilli Chicken and Nachos with minimal interruption and all you have to do is a bit of chopping in the prep. work for the Nachos.
Ideal when all you really want to do is put your feet up after a busy week and maybe sip and something chilled accompanied by tasty food.
You will need : (Serves 4 approx. – easily double quantities to feed more!)
Nachos Ingredients: 250g tomatoes 1 red onion 1 red pepper 50g Jalapenos Oil to drizzle Salt & Pepper Garlic Granules Chilli Powder – Hot 200g pack Tortilla Chips Cheese to grate or tear e.g. mozzarella, cheddar, manchego – whatever you like
Chicken Ingredients: 350g Mini chicken fillets Juice & Zest of lime 4 tbsp hot sauce 2 tbsp tomato puree 1 tsp chopped chilli 1 tsp garlic granules Maple syrup to drizzle for last 5 mins of cooking
Chicken Cooking Instruction : Pre-heat the fan oven to 220C Place the chicken mini fillets in a baking dish Combine the other ingredients in a small jug or cup (except maple syrup) – juice & zest of lime, hot sauce, tomato puree, chopped chilli, garlic granules, mix them together then pour over the chicken Cook the chicken in the hot oven for 15 minutes Drizzle over some maple syrup & cook for 5 minutes more
Nachos Cooking Instruction : While the chicken cooks, chop the tomatoes, red pepper, red onion & jalepenos. Combine these chopped ingredients in a large baking tray Drizzle over some oil, season with salt and pepper and spice up with garlic granules and hot chilli powder – a nice dusting will do. Mix well and spread out over base of tray or two trays if you need more room Scatter tortilla chips on top Top with grated cheese Cook in the hot oven for 5 to 10 minutes (try to time this so will be ready when chicken is ready).
Suggest you serve the Nachos & Chilli Chicken with some rocket leaves or salad.
NOTE: The same coating for the chilli chicken works really well with chicken pieces – like chicken thighs with skin on, cook for longer though – approx. 40 minutes