Irish Food Blogger Archives - Page 2 of 5 - Gimme The Recipe - You came for the food now stay for the romance!

Chicken Biryani, a delicious creamy one pot curry

Posted on August 12, 2018August 13, 2018 by sheila kiely

I love food. That’s a given. This is one of the best things that I have ever cooked. What that means is that this is a really good dish. REALLY GOOD! Okay, you get it, I like this Chicken Biryani. Let me count the ways though : It is easy. It is relatively quick. It is a crowd pleaser. It will feed a crowd (yes, these are two different points). It cooks in one pot. It is delicious. I like it. 7. There are 7 reasons why this is a really good dish! And you don’t care, you just want the recipe so move along there Sheila and share…

Couple of notes, if you are finding your way with cooking and exploring new things you may yet have come to use cardamom. Don’t be put off by ingredients that may be unknown to you. You will find cardamom pods easily in the super market and you will bash the outer husks using a pestle and mortar or a rolling pin to release the inner seeds. Another note I like to share is about fresh ginger. Keep it in the freezer and grate what you need straight from frozen using a microplane grater, there is no need to peel ginger.

Chicken Biryani Recipe
Feeds 6 easily.
You will need :
250g frozen peas
1 tbsp coconut oil
1 onion chopped finely
spices :
2 tbsp grated fresh ginger
1 tbsp Garam masala
2 tsp turmeric
8 cardomon pods seeded
Half teaspoon ground black pepper
2 tsp cumin
Chicken breast 500g
2 tbsp tomatoes purée
2 cups quick cook rice = approx. 350g
Tin coconut milk
2 cup veg stock = approx. 250ml
Flaked almonds to toast
Fresh Coriander to serve
Method:
Place 250g frozen peas in jug of boiling hot water and set aside
Finely chop the onion, grate the ginger, crack open the cardamom pods to release the seeds
Melt 1 tbsp coconut oil in large pan over medium heat
Gently fry the onion for 5 mins.
Stir in the following spices :
2 tbsp grated fresh ginger
1 tbsp Garam masala
2 tsp turmeric
8 cardomon pods seeded
Half teaspoon ground black pepper
2 tsp cumin
Cook spices couple minutes stirring through the onion.
Add chopped chicken 500g and 2 tbsp tomatoes purée, mix to coat chicken with spice
Add the drained peas stir through
Add 2 cups rice stir through
Pour in Can of coconut milk and the 2 cups veg stock
Raise the heat until just begging to bubble, stir well reduce the heat to medium and cover with lid for 10 mins
(Check every so often with wooden spoon that nothing is sticking to bottom of pan if it is give it a stir and turn down the heat a little.)
Toast the flaked almonds in a frying pan
Chop the fresh coriander
Once the Chicken Biryani has simmered for 10 minutes remove the lid and test to see if rice cooked, if not simmer a little longer covered and add more liquid if any danger of sticking.Turn the heat up for a few minutes more until just bubbling again.
Serve with the toasted almonds and fresh coriander.}
Enjoy! Sheila.

Dinner Party, Recipes

Sea Bass Parcels – Recipe 8 of 12 from Enjoy!

Posted on November 26, 2017 by sheila kiely

Sea Bass Parcels
We’re getting there! Week by week inching closer to the revelry and indeed you may be contemplating some in-house entertainment in advance of the festivities yourself.
In need of a no hassle but grown-up dinner party recipe? This is it. No-one wants to be entertained by a flappy flustered chef who is so bothered with timings and enslaved to stirring that they don’t get to sit down and enjoy the company. Don’t be that chef. Be prepared! Make a couple of dips/hummus etc. the night before. Get in a good selection of cheese and crackers for your cheese-board, a delicious box of good chocolates – no-one needs or wants a heavy dessert – and of course some amazing wine and you’re sorted apart from the mains which I guarantee you is easy.
Note: Cooking everything as described below in a parcel is obviously the easiest but be warned the green beans will be super al-dente, so if you have an audience of veggie lovers this won’t be a problem if however they are heathens you may wish to cook them separately.

veg for seabass — A little bit of prep. Baby potatoes par-cooked in the microwave

Sea Bass Parcels
Serves 4
You will need:
250g baby potatoes
4 sea bass fillets
100g slow-roasted cherry tomatoes (deli counter or just use sun-dried tomatoes if cherry not available), drained and chopped
100g fine green beans
4 spring onions
4 tbsp Sauvignon Blanc or any white wine that you like to drink
Method:
Preheat a fan oven to 200°C. Cut out four 30cm square sheets of baking paper.
Par-cook the baby potatoes, skin on, in the microwave for 4 minutes and set aside.
Place the four sheets of paper on the worktop and place a sea bass fillet in the centre of each one.
Slice the baby potatoes and place them close along one side of the sea bass.
Scatter the drained, chopped slow-roasted cherry tomatoes over the potatoes. Halve the fine green beans and finely chop the spring onions and scatter them on top of the sea bass fillets.
Pour 1 tablespoon of white wine over each fillet.
Fold the edges of the paper in by 1cm all round to stiffen the paper. It should still be a large square. Bring in the two opposite sides to meet and fold them together, then fold in the top and bottom ends. You want a little room in the package for steam to circulate but not escape. Place the parcels onto two baking trays, two parcels per tray.
Cook in the hot oven for 10 minutes, then swap the shelves and turn the trays around and cook for 5 minutes more.
Bring the parcels straight to the table for your guests to open themselves.
Enjoy!
‘Til next time, Sheila.

Recipes, What's for Dinner Mom?

Vegetarian Lasagne – Recipe 7 of 12 from Enjoy!

Posted on November 19, 2017 by sheila kiely

Melt in the mouth. That’s the description my daughter Éimear gave as she tucked in heartily to a mammoth portion of this vegetarian lasagne yesterday. When I cook I often ask myself what can I do to make something easier and for this recipe it was the white sauce. For a classic white sauce there would be infusing of flavours into milk, the making of a roux and at least 15 to 20 minutes cooking to the end result. Mine takes probably 3 minutes at most.
Stash this recipe for one of those “i need something other than turkey” days of the holidays because it’s now only 5 more weeks (recipes) until Christmas!! The lights went on in Cork City this evening so let the shopping begin.

Vegetarian Lasagne:
You will need:
250g green speckled or puy lentils (see the note below)
4 garlic cloves
2 medium onions
3 tbsp rapeseed oil, plus a little extra
300g mushrooms
2 tsp oregano
1 x 400g tin of chopped tomatoes
3 tbsp tomato purée
3 tbsp water
250g ricotta cheese
75g grated Parmesan, plus a little extra
150ml crème fraîche (approx. 6 tbsps
2 tbsp basil pesto
Fresh lasagne pasta sheets
Method:
Place the lentils in a saucepan and cover with cold water. Add a peeled clove of garlic and bring to the boil for 5 minutes. Reduce the heat and simmer for a further 15–20 minutes, then drain, removing and discarding the garlic clove.
Meanwhile, roughly chop the onions. Heat 2 tablespoons of the rapeseed oil in a large pan over a low heat, then add the onions and let them soften for 5 minutes. Peel and crush the three remaining garlic cloves. Add to the softened onion, stir through and cook for 1 minute.
Chop the mushrooms into bite-size pieces. Turn the heat up add them to the pan of onions along with the oregano and another tablespoon of oil. Stir through and cook for a couple of minutes, until the mushrooms start to colour.
Add the tin of chopped tomatoes and the cooked, drained lentils. Stir well, then add the tomato purée and water. Reduce to a simmer for a couple of minutes while you prepare the cheesy sauce.
Preheat a fan oven to 180°C.
Mix the ricotta, grated Parmesan, crème fraîche and basil pesto together in a bowl to a thick sauce consistency. If you need to loosen it up a little, add some oil.
Layer up the lasagne in a large ovenproof baking dish – spread half of the lentil mix on the base of the dish and top with a layer of lasagne sheets, then the remaining lentil mix, half of the cheese sauce, a layer of lasagne sheets, then the remaining cheese sauce. Top with a little grated Parmesan and cook in the oven for 30 minutes, until the cheese is turning golden brown.
Note: Follow the directions on your packet of lentils for cooking – the ones I buy don’t require pre-soaking, but some do. Feel free to substitute a drained tin of pre-cooked lentils if you prefer.
Enjoy!
‘Til next time, Sheila.

Recipes, What's for Dinner Mom?

Chicken Tagliatelle

Posted on July 8, 2017October 9, 2017 by sheila kiely

Chicken Tagliatelle.
Even in the summertime there are days that call for filling comfort food and this is one of those dishes. It has fast become a family favourite in my house and pleasing 8 people at the same time is no easy feat, so this one’s a winner. All of my kids are going through particularly sporty phases of their teenage and young adult lives and have taken more of an interest in what they are eating and that it is balanced and good for them. With a dish like this you know there are no hidden ingredients and they are all ingredients that everyone recognises and are easily sourced. Any left-overs will heat up well in the microwave so perfect if you can’t get everyone to the table at the same time!

Chicken Tagliatelle
Serves 6
You will need:
6 chicken pieces – on the bone, skin on
Rapeseed oil
2 medium onions
250g closed cup mushrooms
2 tsp dried sage
2 cloves garlic
Green veg e..g. green beans, tender stem broccoli
1 tbsp plain flour
500ml chicken stock – from cube is fine
250g carton of creme fraiche
Tagliatelle – dry or fresh
Method:
In a hot oven roast the chicken pieces drizzled with oil and seasoned with salt and pepper on high heat for 45 minutes.
Meanwhile roughly chop the onions and slice the mushrooms then fry them with the dried sage on a medium heat in some oil for 20 minutes in a large pan. Then add 2 crushed cloves of garlic to the pan and mix and cook for a minute or two.
Next add the tablespoon of flour and mix through, raising the heat to high and gradually mixing in the chicken stock until it is all added and begins to bubble then turn the heat to low.
Once the chicken has been roasting for 30 minutes put on a large saucepan of water and bring to a boil and then cook the pasta according to pack.
Also cook the green vegetables in boiling water for about 5 minutes max. to keep them nice and bitey and then drain them.
While the pasta and vegetables cook add the creme fraiche to the onion and mushrooms bringing the heat back up to medium to heat through.
Add the drained tagliatelle into the creamy onion and mushroom sauce and mix well.
Serve with the drained greens and roasted chicken pieces on top.
Enjoy!
‘Til next time, Sheila.

Recipes, What's for Dinner Mom?

Stroganoff

Posted on November 20, 2016 by sheila kiely

If you want to make a creamy dish use cream! This Mushroom Stroganoff recipe was one sent to me by Irish Dairy food brand Avonmore to promote their Cooking Cream product. I’ve used their cooking cream numerous times before and in the promo they mention that the cooking cream has less than half the fat of standard cream so that makes it a good choice in the dairy aisle.

I love vegetables but I’m not vegetarian. I sometimes think I could be, however from time to time I crave a big juicy steak or a dirty burger, the kind that has you licking your lips and savouring delicious Irish beef. If you’re a meat fan too you might be interested in checking out ‘Steak Revolution’ on Netflix, a very interesting journey around the world in search of the perfect steak – disappointingly they didn’t make it to Ireland but it’s a good watch all the same.

I have digressed. As I said I’m not a vegetarian and the recipe sent to me was so along with making this dish I roasted up a tray of min-chicken fillets drizzled with a little oil and dusted with chilli powder and paprika (as shown above). As well as being quicker cooking than breasts of chicken, the mini fillets are usually a little cheaper too, which make them a winner for me. I put on more mini-fillets than I need and then chop up any left-over for next day’s school lunch sandwiches.

The recipe didn’t mention greens but as I mentioned I love my vegetables so added quick cooking tender stem broccoli and asparagus.

Avonmore’s ‘Creamy Mushroom, Fennel & Pea Stragnoff’ Recipe by Marion Hearne (unaltered):
You will need:

2 tsp olive oll
3 finely sliced shallots
1 finely sliced fennel
2 garlic cloves, crushed
350g button mushrooms, quartered
1 tbsp paprika
150ml vegetable stock
1 tbsp tamari
1 tub Avonmore Cooking Cream
70g frozen peas
Juice of 1/2 lemon
Small handful of broccoli shoots
Quinoa or basmati rice to serve
Method
Heat the oil in a large non-stick pan and soften the shallots, fennel and garlic for 5 minutes, and remember to keep stirring.
Add the mushrooms and cook on a high heat for 3 minutes, stirring regularly. Sprinkle over the paprika and mix well. Pour in the vegetable stock and tamari.
Bring to the boil and bubble for about 5 minutes, or until the sauce reduced to a thick sauce.
Remove from the heat and stir through the Avonmore Cooking Cream, lemon juice and peas.
Simmer for 5 minutes, stirring regularly.
Garnish with the broccoli shoots and serve with quinoa or wholegrain basmati rice.

As mentioned above I like to serve this with roasted chicken mini-fillets cooked in a little olive oil, chilli powder & paprika and serve with some steamed greens.
Enjoy!
Disclosure: Avonmore PR contacted me and asked me if I would like to share some of their cooking cream recipes. I like trying out new recipes, promoting Irish food products and I use their cooking cream anyway so I said I would.!
‘Til next time, Sheila.