beef wellington

Cheat’s Wellington with Jameson Jus – Recipe 5 of 12 from Enjoy!

Cheat’s Wellington with Jameson Jus.
Want something really impressive that doesn’t require a whole lot of skill and even less time?  This is it!  I have seen Beef Wellington made numerous times but I have never made it.  I’m not willing to risk cooking a large fillet of beef to serve to a number of people whose tastes for rareness will differ and how can you please them all?  You could say I’m afraid.  I made one portion of this earlier on today to catch the best light for photography and this evening I cooked it again for 5 of us.  We’re in a very straggly phase of dining here with teens coming and going and the tardy boys will just have to cook their own later.
beef wellington
With ingredients that truly sing, this is a 5 Star dining experience at home that can be on the table in under 30 minutes leaving you plenty of time to pick an indulgent red wine to accompany.
The Jameson Jus came about, like many things do, because necessity is the mother of invention –Jameson was the only thing to hand to deglaze the pan, but it works wonderfully with the steak.
Beef Jameson

Cheat’s Wellington with Jameson Jus
Serves 2
You will need:
2 Irish beef fillet steaks
200g mushrooms
1 medium onion
1 garlic clove
2 tbsp rapeseed oil
50g salted butter
1 tsp dried thyme
White wine (optional)
2 large puff pastry vol-au-vent cases, frozen
1 egg yolk, beaten
2 Irish beef fillet steaks
sea salt and freshly ground black pepper
2 tbsp Jameson whiskey
Fresh flat-leaf parsley, finely chopped, to garnish
Method:
Preheat a fan oven to 200°C.
Take the steaks out of the fridge and set aside.
Finely chop the mushrooms and the onion. Peel and crush the garlic. Heat 1 tablespoon of oil in a large frying pan over a low heat. Add the onion and cook for 5 minutes to soften, then add the crushed garlic. Raise the heat to medium and stir to combine for 1 minute, then add the butter. Once it has melted, add the mushrooms and dried thyme with a good splash of white wine if you like. Mix well and leave to cook for 20 minutes on a medium heat, stirring occasionally.
While the mushrooms are cooking, place a baking tray in the hot oven for 1 minute. Take it out and place the frozen pastry cases on the hot tray. Brush the outer edges of the pastry with the beaten egg yolk. Cook the pastry cases according to the packet instructions, turn the tray halfway through the cooking time.
Meanwhile, heat a non-stick griddle pan or frying pan without any oil over a high heat. Place the steaks on a plate, drizzle them with the remaining tablespoon of oil and season with ground sea salt and freshly ground black pepper. As my steaks are generally quite thick, I like to cook them for 3 minutes on each side for medium-rare and then turn them onto the edges to sear the sides, holding them steady with a cooking tongs as I turn them all the way around. Once the steaks are cooked, transfer them to a wooden board to rest. For at least 5 minutes before slicing so they stay juicy.
Deglaze the steak pan by turning the heat to high and splashing in the Jameson and 1/2 teaspoon of ground black pepper. Turn the heat off but leave pan on the hob until you’re ready to serve.
Once the pastry cases are golden and well risen, remove them from the oven and fill with the mushroom mixture. Serve with sliced fillet steak, a drizzle of Jameson jus and a scattering of finely chopped fresh parsley.
Enjoy!
‘Til next time, Sheila.
p.s. 7 more recipes until Christmas!!!

red massaman chicken

Red Massaman Chicken – Recipe 4 of 12 from Enjoy!

Crushed peanuts are a great garnish for a massaman

Red Massaman Chicken
red massaman chicken
I made this for dinner the other night and it went down a bomb. Now you might think that something going ‘down a bomb’ was a bad thing but no, here in Ireland it’s the opposite. There are so many expressions that we use that, to be properly understood, require an insight into the Irish psyche. We do sarcasm and ridicule very, very well. For example if I was to say to you ‘I will yeah’ and you are an American you will probably think that I am in agreement about something but if you were to listen intently you will notice the lengthy stressing of the ‘yeaaaah’ and you will understand that in fact what is meant is that ‘I absolutely will not.’ Likewise if I were to say ‘I will in my hole’, that does not mean that I am retreating to some hidden cave to do something but in fact means ‘I have no intention whatsoever…’ We’re also great at the slagging (teasing) which can be harmless but if something is prefaced with ‘no offence but….’ you’re just about to be insulted. We don’t do compliments well, either in the giving or the taking and insults are hoarded like gold coins to be churned out ad infinitum and never forgotten.

Feeding people though, we’re good at that. On a visit to Canada in the summer as a young student I was well looked after by friends of my parents and friends of their friends in turn. Barbeques by a lakeshore with incredible steaks, foil baked roast potatoes and sweetcorn. Wherever you go Irish people will feed you. I’ll always remember when we called unannounced to a particular family who were just about to have dinner when the matriarch swiftly produced extra plates and effortlessly dished out plenty for everyone. ‘My mother always told me to put on extra potatoes,’ she said, ‘just in case.’ Which brings me to this massaman curry, the link being the potatoes and I can guarantee that you if you decide to throw on a few extra potatoes they won’t go astray but will soak up the delicious sauce and can be savoured reheated for lunch the next day.
As this is recipe No. 4 of 12 from Enjoy! before Christmas I’d like to suggest that this would be an excellent way of using up chunks of left-over turkey meat come the holiday season just substitute in your cooked turkey for the chicken and you’re set for some spicy comfort.
massaman chicken

Note on equipment: As this makes a large quantity, you need to have:

  • 1 large, wide frying pan to cook the chicken with the massaman paste
  • 1 large frying pan or griddle pan to cook the vegetables separately
  • 1 large saucepan to combine the chicken and vegetables
  • Mini-chopper and/or food processor  for the massaman paste  ( You could use with a fine julienne attachment or a julienne peeler for the carrots or simply make your own by cutting to matchstick size with knife)

Serves 8
You will need:
350g baby potatoes (approx. 8–10 baby potatoes)
1 medium onion
2 tbsp rapeseed or coconut oil
4 chicken breasts
Half a red pepper (second half will be used in paste below– no waste!)
4 spring onions
150g fine green beans
150g mangetout
1 carrot, peeled and julienned
250g cherry tomatoes
750ml vegetable stock
1 x 400ml tin of full-fat coconut milk
Handful of salted peanuts, roughly crushed, to serve
For the massaman paste: (You will Need:)
5 cardamom pods
Half a red pepper, deseeded and roughly chopped
2 garlic cloves, peeled
Thumb-size chunk of fresh ginger, grated
2 tbsp lemongrass paste (or 2 lemongrass stalks, finely chopped)
2 tbsp fish sauce
2 tsp hot chill powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
Method:
Microwave the baby potatoes, skin on, with a splash of water for about 4 minutes, until firm but just turning tender. Cut in half and set aside.

Finely chop the onion. Heat 1 tablespoon of the oil in a large, wide frying pan over a low heat. Add the chopped onion and leave to soften for 5 minutes. Cut the chicken into bite-size pieces, then add to the onion and turn the heat up to medium. Cook, stirring occasionally, for 5 minutes.

Meanwhile, to make the massaman paste, bash the cardamom pods – a pestle and mortar is good for this job – to release the seeds and discard the husks. Use a mini-chopper or food processor to blitz all the massaman ingredients, including the cardamom seeds, into a paste. Add the massaman paste to the chicken, turn the heat up to high and cook for 2 minutes, stirring. Remove from the heat and set aside.

Cut the red pepper into thin slices, slice the spring onions and halve the green beans. Heat the remaining tablespoon of oil in a second frying pan over a high heat and toss in the sliced red pepper, spring onions, green beans, rinsed mangetout, julienned carrots and whole cherry tomatoes. Cook for 5 minutes, tossing occasionally.

Put the semi-cooked chicken into a large saucepan and add the vegetable stock and coconut milk, mixing well. Turn the heat up to high, then add the cooked vegetables and the cooked halved baby potatoes. If necessary, add some additional vegetable stock to cover all the chicken and vegetables.
Once the massaman begins to just about bubble, reduce the heat to a low simmer and leave it to finish cooking with the lid on for 20 minutes, stirring occasionally. Serve with fluffy boiled rice with a scattering of crushed salted peanuts over the top.
Enjoy!
‘Til next time, Sheila.

Enjoy Spiced Chicken

Spiced Chicken Burger – Recipe 3 of 12 from Enjoy!

A week ago today as evening time approached and an away rugby match was scheduled I pondered food.  Friday is when I usually eat leftovers out of the fridge or have pizza or takeaway and collapse in a heap on the couch for the evening.  If I do cook on a Friday it’s usually something in the takeaway genre such as a chicken curry.  Time was short so instead I opted for a spiced chicken burger.  One of the cooking tips that I have picked up over the years is the pounding of a chicken fillet with a rolling-pin to flatten it for faster cooking.  Once pounded and doused in spices it will cook in about 3 or 4 minutes on each side, so fast food it is.  My toasted panini was stuffed with the chicken, some rocket, tomato and coleslaw and I was well satisfied in advance of the rugby game.  Onwards to Kinsale we drove in wind and rain to be greeted by a pitch full of fog and a game abandoned!

Spiced Chicken Burger

Food photography Marta Miklinska, Food Styling Jette Virdi

Weather has been a key talking point in Ireland this week with hurricane Ophelia leaving a devastating mark here on Monday and Storm ‘Brian’ looms over the coming hours.  This morning I saw a tweet of a beautiful picture of first snowfall in Sierra Nevada, Spain that fell yesterday.  It’s only October but this wintry weather has us staying indoors and looking to all things cosy and yes, getting that odd tingle of excitement for Christmas.  9 weeks to go!!!

Enjoy Spiced Chicken

My version – Last Friday!

You will need:
Chicken fillets (1 per person)
Ground cumin
Curry powder
Freshly ground black pepper
Plain flour
Coconut or rapeseed oil, for frying
Multi-seed ciabattas or burger buns, panini etc.,
Coleslaw, rocket leaves and thinly sliced red onion, to serve
Note: use whatever spices you like, paprika, coriander, chilli powder would all be good too!
Method:
Use a rolling pin to bash and flatten the chicken fillets for quicker cooking.
Assemble a spice plate by mixing together some ground cumin, curry powder, freshly ground black pepper and a little flour, then dip the flattened chicken fillets in this, making sure it’s coated on both sides.
Heat some oil in a large frying pan or griddle pan.
Cook the coated chicken fillets on each side for a few minutes, until nicely coloured and cooked through.
Cut the fillets to size to fill your ciabatta or burger bun and load it up with some coleslaw, rocket leaves and sliced red onion.
…or whatever you fancy!
Enjoy!,
‘Til next time, Sheila

Sticky & Sweet Chicken Stir-fry Recipe 2 of 12 from Enjoy!

Sweet & Sticky Chicken Stir-Fry
Recipe number 2 of 12 before Christmas means we’re another week closer! BTs, M&S, Boots et al are all very upfront in their homage to the festive season. Walls are being cleared, the sun holiday aisle is being swept away and before you know it we’ll be out there buying a plethora of 3 for 2 gifts without the faintest idea of who any of it all is for.
I’ve already bought a couple of baubles. Being a fan of all things timeless and classic our main Christmas tree is always festooned in a combination of red & gold so each year I just buy a couple of more bits to add to the collection.

As I write this it is 6.15pm and I am where I do much of my writing, in the car at the side of the pitch while the kids are at a training session.  It’s still bright. In a few more weeks I’ll be chasing the brightest streetlamp.  It’s a strangely humid and moist day with a greyed sky that had been filled with a blazing autumn sunshine earlier this morning.   Ah, here comes the rain, now we’ve had a bit of everything. I hope tomorrow starts off golden again and that we can enjoy a few more weeks of watching the trees try on hues of red, gold, yellow and burnished browns until stripping off completely.  The leaf-blowers will be out in earnest then but for now there’s still the odd optimist patiently pushing a droning lawnmower accompanied by the neighbourhood canine chorus.

Food photography Marta Miklinska, Food Styling Jette Virdi taken from Recipe Book, Enjoy! by Sheila Kiely

Sticking to the theme of autumnal hues this deliciously sweet and sticky chicken bright with orange juice, dark with soy will be brought quickly to your table. As mangetout are just going out of season you could substitute with sliced courgette which is delicious slightly undercooked and plentiful at the moment.

Addendum:
At time of publishing as opposed to writing I am back at home it’s 8pm dark & wet and I am not inclined towards prose having just brought in the drowned washing optimistically hung out to dry this warm autumnal morn!

Sweet & Sticky Chicken Stir-Fry
Sweetened with orange juice, this is quick and easy to prepare and ready in 20 minutes. I love it with brown rice or noodles.
Serves 4
You will need:
4 skinless chicken breasts
1 tbsp coconut or rapeseed oil
Half head of broccoli
200g mangetout
3 spring onions
3 tbsp dark soy sauce
Juice of 2 oranges
2 tsp cornflour
Handful of cashew nuts
cooked brown rice or noodles, to serve
Method:
Chop the chicken into bite-size pieces. Heat the oil in a wok or large frying pan and cook the chicken for 4 minutes on a high heat.
While the chicken is cooking, break the broccoli into small florets, rinse the mangetout and rinse and chop the spring onions.
Add 1 tablespoon of the soy sauce to the chicken, then add the broccoli, mangetout and spring onions and cook for 3 minutes.
Juice the oranges and mix with the cornflour and the remaining 2 tablespoons of soy sauce in a small bowl. Add this to the chicken and cook for 1 minute, stirring well. If you would prefer a saucier mix, add a little water. Finally, sprinkle in the cashew nuts and cook for 1 minute. Serve with rice or noodles.
Enjoy!
Til next time, Sheila

Spiced Vegetarian Burgers – Recipe 1 of 12 from Enjoy

In 12 weeks time we shall all be gearing down for Christmas with some of us coming to a stuttering halt as we just about get there intact.  Yes it’s the first of October today so I am allowed to mention the festivities.  Looking forward to and enjoying the build-up to Christmas will get us through the darkening days and over the hump of what can be a depressing time as nights close in on top of us.  In my countdown I will be marking the 12 remaining weeks with a recipe from my cookbook Enjoy!
The first that I am sharing is my Spiced Vegetarian Burger.  I love a little bit of heat in my cooking and chilli often features as it does here in the form of chilli powder.  In this recipe I use a lot of store-cupboard ingredients so if you stock up you can be sure of something tasty during the hibernation period.

Image from cookbook Enjoy! – Food photography Marta Miklinska, Food styling Jette Virdi

Spiced Vegetarian Burger
Too often, vegetarian burgers are lightweight and unsatisfying.  What I like about these is that they look meaty and are robust and filling.  The patties can be prepared ahead of time and left in the fridge until you’re ready to cook.
Serves 6
You will need:
3 slices of multigrain whole-wheat bread (approx. 170g)
1 medium onion
2 tbsp rapeseed or coconut oil
100g mushrooms
2 garlic cloves, crushed
2 tsp regular paprika
1 tsp hot chilli powder
1 x 400g tin of lentils
1 x 400g tin of kidney beans
1 egg, beaten
Cornflour, for dusting
Baps, buns or bread rolls, to serve
Method:
Blitz the bread in a food processor or mini-chopper to create breadcrumbs and set aside.
Finely chop the onion and soften in 1 tablespoon of oil heated in a large frying pan over a low heat for 5 minutes. Finely chop the mushrooms and crush the garlic, then add them to the softened onion and cook for 3 minutes. Add the paprika and chilli powder and mix well.
Drain the lentils in a sieve and press to squeeze away any excess moisture, then stir them into the onion and mushrooms. Take the pan off the heat.
Roughly pulse the well-drained kidney beans in a food processor – you want them bitey, not pulpy. Put these in a large bowl, then mix in the breadcrumbs, the lentil mixture and the beaten egg to combine. Use your hands to shape into six even-sized patties. Lightly dust the tops of the burgers with cornflour.
Heat the remaining tablespoon of oil in large frying pan over a medium to high heat. Cook as many burgers as will fit in the pan for 5 minutes, floured side down. Lightly dust the other side with cornflour before turning the burgers over and cooking for a further 5 minutes.
Serve in lightly toasted buns or baps. I suggest serving them with coleslaw, lettuce and ketchup too.
Enjoy!
‘Til next time, Sheila.