Posted in Recipes

Roast tomatoes

Here’s a recipe for a simple side of roast tomatoes.
Especially good for tomatoes that are turning overripe and softening. (Unless they’re mouldy of course then it’s time for the compost).

Roast Tomatoes Recipe ⬇️

How good do they look?. I can’t wait to visit Italy again over the summer and see the tables laden with tomatoes being left to sun-dry outside.

  • Hot oven
  • Small tomatoes
  • oil
  • herbes de Provence
  • salt
  • roast 10 mins
  • & squash slightly with a fork before serving.
  • Recipe Ends ⬆️

Why would you throw an overripe tomato away when you can turn it into something so glorious? Or an overripe banana, freezes perfectly for future smoothies or banana bread. Sometimes a little imagination can redeem a waning ingredient.

x Sheila

Posted in Recipes

Spice it up – Recipe No. 2 for the summer is Ras el Hanout Chicken with Chickpea Mash. & also… how does your garden grow?

Ras el Hanout spiced chicken & chickpea mash – Sheila Kiely


Ras el Hanout chicken strips ⬇️

  • Chicken fillet cut into long strips or mini chicken fillets
  • Ras el Hanout
  • Heat some oil in a pan, add the chicken, dust generously with Ras el Hanout, turn over after a couple of minutes and dust the other side, one last turn and chicken should be done , cut through to centre to check white all the way through

Spiced Chickpea Mash ⬇️

  • The LIST
  • 1 tbsp olive oil
  • 4 garlic cloves crushed or chopped
  • 1 tbsp crushed chillies or ‘easy’ chillies*
  • 1 tbsp cumin
  • 2 tins drained chickpeas crumbled – use food processor
  • Large handful chopped fresh coriander
  • The METHOD
  • Heat the oil in a saucepan, add the garlic and chillies, cook for a minute
  • Add the cumin, mix through
  • Add the crumbled chickpeas and the coriander
  • Mix well, heat through & serve
  • TO SERVE
  • Serve with lime wedges, Greek yoghurt & crusty bread
  • *easy chillies refers to jar of crushed chillies that are long-life, simple to use and stored in the fridge

⬆️ Recipe ends here

Well, the above are old favourites and I have shared these before. Ras el Hanout is a magnificently warming spice blend that will warm up your food and is perfect for enhancing summer dishes. I like to serve this with a side of mashed avocado splashed with lime though in Ireland getting hold of perfectly ripe avocados can be tricky and involves mostly luck!

At last the degrees have decided to start climbing and we have been gifted with some warmth and when the sun breaks through and clouds dissipate there is NOWHERE more beautiful than Ireland as it never gets too hot. We have brightness until 10pm which is magnificent and these stretched days will stay with us until 21st June. Each day awakens shortly after 5am and the darkness of winter becomes a faded memory.

Lawns are being cut and humming mowers and strimmers are a familiar background sound though it’s lovely to see that many gardeners are taking heed of the threatened bee population and leaving strips of dancing wildflowers, daisys, buttercups and dandelions to flourish.

So Instead of mowers I wish you a summer filled with nature’s sounds, chirping birds, buzzing bees, gentle breezes through the trees and meadows.

Slán for now, x Sheila.

Ras el Hanout spiced chicken – Sheila Kiely
Chickpea mash, made in minutes – Sheila Kiely
Sauce required? Sprinkle some paprika over Greek yoghurt, tadah- Sheila Kiely
Posted in Recipes

Simple Salmon Supper, Emergency Sauce & the gist of it all.

Ras el hanout. It sounds exotic and it is. If you’d like to read more about this warming spice blend use the ‘Search by ingredients’ area of this site (in side-bar to right of this post if you are on a pc).

You’ll also find it in Tesco or a spice store and possibly other supermarkets where I haven’t found it yet. You can also make it too, again if you’re interested search in the ingredients box of this blog ->

….but you’re probably just here for the recipe.

Simple Salmon Supper:

Ingredients :
Salmon Darnes
Drizzle oil
Good scattering of Ras el Hanout
Method:
Into hot oven for approx. 15 minutes

Emergency Sauce:

Ingredients:
Mayonnaise
Philadelphia Cream Cheese
Tomato & Chill Relish
Honey
Ras el Hanout
Method:
Use your own excellent judgement to combine the above until you make enough sauce to dollop on your salmon. Check your fridge, other things that you can swap in to make great emergency sauce = yoghurt, creme fraiche, vinegars, lemon juice, sweet chilli sauce, hot sauce, mustard, pesto, capers etc.

When it comes to cooking you really don’t need to be spoon-fed line by line instructions, exact quantities and cooking temperatures. Trust your instinct, swap things in and out and your cooking experience will become simpler and faster. All you need is a rough idea of what ingredients work well together and the gist of the method. Gist, now there’s an underused and underrated word for you.

Trust yourself & cook!

Simple Salmon Supper – Ras el Hanout baked Salmon Darnes served with couscous, tenderstem broccoli & a dollop of emergency sauce

xo Sheila

Posted in Recipes

Easy Dinner & is Instagram no longer where to share?

More often than not when it comes to food and especially the main meal of the day I just want to eat something simple but super tasty. After a day of work it is very difficult to turn around and cook something at all and much easier to throw on a pizza or pick up some fast takeaway but you know and need to remind yourself that cooking can be as simple and fast as that too. You do need to have done the shopping at some stage though! An empty fridge will not yield a tempting meal. So do yourself a favour and get a food shop in : lots of veg, your preferred protein and stock up on those things that will bring flavour – garlic, lemon, chillies, spices, honey etc.

Think about the flavours you like and put those things together – I love a combination of bitter & sweet, hence the sugar and vinegar of the pickle served with the sweet chicken strips on leaves is my idea of a simple & tasty meal.

Red Onion Pickle

Slice Red onion, sprinkle with red wine vinegar & sugar
Leave to marinade while you cook the chicken strips
Tastes even better the next day

Is Instagram not for photos anymore?

So what’s that about then? I generally just pick up on mutterings and snippets of things as they filter through the ether and don’t have time to explore on detail however what I’m hearing is that the Insta moguls are leaning in preference more towards video content than still images. What does that actually mean? When you search for something you’re going to be returned with moving pictures rather than still images perhaps. I don’t see that it will really matter. If it’s only pictures you want to see that is the content you will seek out.

So here is one of my recent Insta dinners & Insta recipes. I think the visual along with limited text should be enough for the time pressed. Be inspired then make it your way.

Chicken Strips – Le Photo
Chicken Strips – Le Recipe

xo Sheila

Posted in Baking Day, Dinner Party, Recipes

Chilli Con Carne

With three of my kids studying away from home this year I’m cooking with them in mind lately at home too.  This means that what I’m sharing on my Instagram feed may give them some ideas that are simple, tasty and easy should they take the figary to chop an onion.  Chilli Con Carne is one of those versatile dishes that can serve a party or a gaggle of students.  Usually served on rice I really find a baked potato to be a more satisfying vessel on which to prop the chilli.  And by the way if you don’t eat the skins of your baked potato you are really missing out on something special – load with some sour cream, some melting butter or better again melting cheese – delicious.  This recipe is one of the mainstays from my first book ‘Gimme the Recipe.’
Chilli con carne Pick 3

Ingredients – serves 6

You will need:
1 tbsp olive oil
500g round steak mince
2 medium onions
1 red pepper
2 garlic cloves
1 tsp hot chilli powder
1 tsp paprika
1 tsp cumin
2 tbsp tomato puree
1 tsp white sugar
1 tsp oregano
500ml beef stock
1 x 400g can chopped tomatoes
1 x 400g can kidney beans
Fresh parsley or chives to garnish
Baked potatoes or boiled rice to serve.
Method:
Heat the olive oil in a large deep frying pan or saucepan and brown the mince over a medium/high heat until the juices run clear.
While the mince is browning, finely chop the onions, dice the pepper into small pieces and crush the garlic.
Push the browned mince to the side of the pan, add the chopped onion and red pepper to the centre, and cook on a medium heat for 5 minutes.
Push the onion and pepper towards the sides, add the garlic, chilli powder, paprika and cumin, and cook for 1 minute.
Add the tomato puree, sugar, oregano, beef stock and canned tomatoes and mix well.
Bring to the boil then reduce the heat to a simmer for 20 minutes, stirring occasionally.
Strain, rinse and add the kidney beans and return to the boil.
Reduce heat again and simmer for 5 more minutes.
Great served with a baked potato and a dollop of sour cream with a garnish of chopped fresh parsley or chives.
Enjoy! Sheila