Oh how I do love a blog post that writes itself. This one doesn’t even require a recipe just a little bit of direction.
Firstly get yourself into a SuperValu Supermarket and then buy yourself a jar of Elbow Lane Smokehouse Sauce along with some chicken breasts on the bone.
Secondly whack your oven onto high, toss the chicken breasts into your favourite roasting tray/pan and slather all over with the Elbow Lane Smokehouse Sauce.
Lastly roast until deliciously golden and then enjoy.
Here’s what the sauce looks like in the shops:
Disclaimer:The events portrayed in this blog post are all true. I did cook this chicken, really I did. The names are real names of real supermarkets and real products. Nobody got hurt in this production and the chicken was delicious. really it was. There are other stockists of the Elbow Lane Smokehouse Sauce besides SuperValu but I’m not going to mention them all but here’s the link if you want to find out more.
To wrap it up : this is not an #ad and nothing was #free
A bag of Gluten Free flour got purchased by accident lately! Not one to waste anything I knew that gluten-free bread needs a bit of a helping hand to push it towards flavoursome and bready. This recipe is based on one for ‘Olive Loaf’ in The hummingbird bakery ‘Home Sweet Home’ cookbook. The Gluten Free flour that I used is called ‘Odlums Gluten Free Tritamyl White Bread Mix’. It’s got too many ingredients for me to mention here but the main one I was looking for was a raising agent and it has that so I pressed on. Nice eaten with some Irish cheeses and relish, even more delicious toasted with some garlic butter on top.
You can view an Instagram video of the bread preparation here
Gluten Free Olive & Sundried Tomato Bread You will need:
600g Odlums Gluten Free Tritamyl White Bread Mix
Half teaspoon garlic granules
Good grinding of salt and black pepper
80g green olives
50g sundried tomatoes
125ml sunflower oil
1 tbsp honey
2 eggs Method:
Pre-heat a fan oven to 180C.
Prepare a 2lb loaf tin by greasing it with some oil and lining the base with a length of baking paper.
Chop the olives and sundried tomatoes.
Place the flour, garlic granules, salt and pepper in a large mixing bowl.
Use an electric mix to beat together the sunflower oil, milk, honey and eggs in a separate bowl or jug (or you can whisk by hand).
Gradually add the wet ingredients into the dry ingredients bowl beating them together and then stir in the olives and sundried tomatoes.
Pour the bread mixture into the prepared tin.
Bake for 45 minutes until golden brown, remove from oven and allow to cool in the tin for ten minutes or so, remove from tin and allow to cool completely before slicing.
‘Til next time, Sheila
Hmmm Easter. Eggs. Chocolate. I know, I’ll make some cute chocolatey meringue nests and will fill them with sweetness and appeal to kids. After all Easter Eggs are just for the kids, right? Yeah right. Much as you swear you will not attack, a crumb passes your lips and then you are finished, you swoop and crack piece after piece until the egg has disappeared and you dissolve into a chocolate coma much like the indulgent town mayor in this scene from Chocolat.
My plans for meringue nests soon changed as after several minutes of beating egg whites with sugar and cocoa powder I realised that nope, fluffy meringue was not about to happen – I think it was the weight of the cocoa powder. So what to do but to throw in some flour and the egg yolks and fill some heart-shaped cases for chocolate buns. They looked good as they came out of the oven but upon tasting them I realised that I had forgotten to add some butter – disaster. The cakes were over spongey and it was difficult to get them out of the cases but I persevered. There was surely something that could be done to salvage the situation. And the answer was cream and fruit. One of my all time favourite desserts is simply fresh fruit and cream, you just can’t go wrong with it. I sliced my hearts in two so they became platforms for a good dolloping of fresh Irish cream and some succulent pear slices adorned with shavings of chocolate and one of my favourite chocolate sweets. I may have hailed these a scrumptious triumph in the title but they weren’t really. They were grand. They were alright but at least they didn’t head in the direction of the bin and each one was a sweet mouthful enjoyed with a cup of tea.
On occasion things will go wrong in the kitchen but unless you’ve absolutely cremated the dish beyond recognition there is usually something you can do to alter and turn it towards a palatable direction. Don’t despair, believe in yourself and you will be able to turn every disaster to triumph.
‘Til next time, Sheila.
Bacon, Spinach and Potato Frittata This delicious looking dish has been provided by Bord Bia and looks just right in advance of all things Patriotic and Green. We are headed for an exciting and eventful few weeks with St Patrick’s Day followed very quickly by numerous commemoration events all around the country for the 1916 rising (click that events link for info).
Okay, enough with the historic and back to the food. Using Irish eggs, bacon and ham, potatoes, cheese, spinach (or you could use kale) I would encourage you to use Irish rapeseed oil in the cooking of this meal to celebrate a simple, delicious, Irish meal with the best of Irish ingredients.
The recipe here says 2 large potatoes peeled and cooked – that would mean boiling until tender – I would cheat on this and use 10 or so baby Irish potatoes, unpeeled, sprinkled with water and microwaved until tender – 6 to 8 minutes – depending on how many you put in the microwave and its wattage so check after 5 minutes. I would use them thickly sliced keeping their skins on for added fibre.
Bacon, Spinach and Potato Frittata
Time: 30 minutes
You will need:
125g Bord Bia Quality Assured bacon lardons, streaky bacon rashers, chopped or cooked ham, chopped
1-2 tablesp. rapeseed or olive oil
1 onion, finely chopped
2 large potatoes, peeled, cooked and allowed to cool
150g spinach, washed and roughly torn
85g cheddar cheese, grated
A little salt and black pepper
To Serve: Green salad and wholemeal or crusty bread
Preheat the grill.
Heat a little oil in a medium, non-stick frying pan (approx. 24 cm). Add the onion and bacon and cook for about 5 minutes over a medium heat. Cut the potatoes into cubes about 1 cm thick. Add a little more oil to the pan then add in the potatoes. Allow to cook for another 5 minutes, stirring frequently. Stir through about half the spinach.
In a bowl beat the eggs, then stir in half the cheese, the rest of the spinach and a little salt and black pepper.
Add the egg mixture to the pan. Move the pan around to let the egg mixture run in under the potatoes and get to the bottom of the pan. Sprinkle over the remaining cheese. Turn the heat to low, then cook for about 10 minutes until nearly set. Place under a medium grill, and cook for about another 10 minutes until the top is set and golden
Slice into wedges and serve with a green salad and bread.
‘Til next time, Sheila
Have you turned on the heating yet? I have. We’re having thermostat difficulties but I’ll get over it. Every single year without fail I have heating problems. Last year we installed a new boiler (gas) and it has proved to be a lot more efficient than the previous beast with our bills are greatly reduced – though that might have something to do with the thermostat difficulties. Sigh.
So yes, comfort and all things mash are called for. One of my favourite vegetables to mash is parsnip, I love it with carrot or with apple and here I have it with some buttery softened leeks – delicious.
Besides the chill factor there’s also the teen factor and this week has been particularly precarious – there are 6 of them aged from 13 to 18 – and to suffice it to say that this week we have been far from the Waltons. I watched a movie recently (so dreadful I can’t remember the name) that had one scene that struck a chord, a man contemplating imminent fatherhood asked his friend what parenthood was like and he replied that it was ‘Awful, awful, awful and then something happens that is so beyond amazing that you think yes, this is what it’s all for….. and then it reverts again to awful, awful, awful.’ Ok so it’s not that bad and I do remember the angst and frustration of being a teenager myself but there have been moments where parenthood has been just awful!
So besides heating you up internally I find that a bowl of delicious mash comforts and warms you up emotionally. A bowl of delicious mash is your friend.
Parsnip & Leek Mash: You will need:
Heat the butter in a frying pan over a medium heat and add the rinsed and finely chopped leeks to soften for around 5 minutes.
Meanwhile peel, chop and boil the parsnips in a saucepan of boiling water until tender enough to mash.
Drain the parsnips and mash with the buttery leeks and some more butter.
Season well with salt and pepper.
Serve on its own or as pictured with a side of pork chop, red onion gravy and a mashed potatoes.
‘Til next time, Sheila
p.s. Voting continues for another couple of days for the Irish Food Blog Awards so a gentle reminder to VOTE FOR ME please! Just click here… vote for Gimme The Recipe to reach to Irish Blog Awards 2015 Finals