Method

Preparation:

Cut the tofu into small squares and put to one side. Grind the Sichuan peppercorns as finely as you can using a mortar & pestle

Step 1. Chop the fresh chillies and dried chillies and cook in 1/4 cup of oil to create your own chilli oil. Use a low heat until cooked (about 5 minutes), but don't burn them. Set aside the oil and the chillies once cooked for use later.

Step 2. Heat remaining oil in a wok and add in the ground up Sichuan peppercorns and stir for about 30 seconds. Next add minced ginger for another minute and then add the garlic and continue to fry for another minute.

Step 3. Add the spicy bean sauce and stir for 1 minute then add in 2/3 cup of chicken stock and simmer for another 1-2 minutes.

Step 4. Mix the cornstarch in 1/4 cup of water and add to the mixture and heat until it starts to thicken.

Step 5. Add back the chilli oil from step 1, and then fold in the tofu. Use a large spatula so not to break up the tofu too much and cook for 3-5 minutes.

Step 6. Finally add in the sesame oil, sugar and scallions, and still the scallions start to wilt.

Serve with a sprinkling of ground Sichuan peppercorns if you like it very spicy.

Original Source

Method

Step 1. Layer the mixed leaves in a salad bowl.

Step 2. Add the sliced strawberries,crumbled feta and pumpkin seeds.

Step 3. Drizzle with the balsamic dressing.

Works just as well with rocket as mixed salad leaves. I haven’t tried it but toasted nuts would be a nice addition too!

Dympna's strawberry salad without strawberries 🙃 used pomegranate instead...tasty!!!

Method

I use a non-stick 26 cm diameter pan. You will need to adapt the quantities to your pan. It should fill up your pan.

Step 1. Peel and cut the potatoes in small irregular slices of 2-3mm thickness. Slice the onions. While you do this, preheat a generous amount of extra virgin olive oil (low temperature).

Step 2. Fry the potatoes and onions, with a generous pinch of salt, in the oil at low to medium temperature with the lid on, stirring occasionally. This usually takes 20 minutes but you may need to adapt times to your tortilla size. It should be nearly like making confit potatoes, no crunchy potatoes.

Step 3. Beat the eggs.

Step 4.When the potatoes and onions are cooked through (not crispy), check how much oil is still in the pan and take some of it out if it is too oily. Then add the eggs. Mix all of the ingredients a little bit so the eggs get evenly distributed. No stirring after this point.

Step 5. When the eggs start to look quite solidified, turn the omelet using a large plate to cover the pan and your biceps.

Step 6. Cook for a few more minutes on that side and take it out. I usually turn it here again to get the best side up.

For best results I would recommend letting it rest and if you are really organized cooking it the day before. Really handy for evening classes or picnics in the park.

Serve on a plate with a piece of nice bread. You can add ketchup or mayonnaise but don’t tell me!

Method

Make sure that the pan is very hot, and you don't put too much fish into it at the same time as it cools the pan too quickly.

Step 1. Slice up a fish into small thin pieces, pat it dry. Put salt and pepper on the fish.

Step 2. Beat the eggs in a bowel and add any remaining salt and pepper. You can optionally chop scallions very finely and put into the egg.

Step 3. Put flour into a small plate and leave beside the egg bowl.

Step 4. Heat the pan with oil so it is medium heat.

Step 5. Dip the fish in the flour to coat, then dip into the egg and place in the flying pan

Step 6. Fry the fish for about 2 to 3 minutes, then flip over and finish cooking after another 2 to 3 minutes after the batter becomes yellow. Remove excess oilusing a paper towel. Server immediately.

You can serve with lemon, or make a small dipping sauce using a small mix of soy sauce and rice wine vinegar which is totally delicious.

You can sub white wine vinegar for rice wine vinegar !

Method

I use a cast iron pan, but any pot would do.

Step 1. Slice up a small amount of smoked salmon and set aside.

Step 2. Add a knob of butter to the pan and let it melt, swirling it to cover.

Step 3. Break the eggs into the pan. Add any herb you like. Don’t add salt! Gently stir to break the eggs and scramble until almost set. Take off the heat.

Step 4. Mix the salmon into the egg.

Step 5. Put the slices of bread on two plates and serve half the egg on each one. If you want to add more herbs at this stage, work away.

Eat it!

Variation: I used parsley instead of dill, or any light flavoured dried herb. No matter how tempted you are.....do NOT use salt. It is perfect without it.

Method

Step 1. Heat the butter and add in the onion, leeks & potatoes. Cook on a low heat until the onion softens.

Step 2. Add the garlic & tarragon, cook for 2/3 minutes, turn up the heat & add the wine – let most of the wine boil away.

Step 3. Add the milk but don’t let it boil (it will curdle if you do). Leave to simmer for 10 minutes. Once the potatoes are soft you can either mash some slightly in the pot to thicken the chowder, or if you prefer a thicker mix, you can use a hand blender to blend half of the mixture.

Step 4. Add the sweetcorn & the fish, leave to simmer for 5 mins.

Step 5. Finally, Stir through the cream to heat through. If you prefer a thicker chowder you could use double cream here.

TIP: You can use dried tarragon about 2tsp

Method

I usually use a large wok for this kind of disk as it is easy to mix.

Step 1. Add all the juice from the lemon and garlic to the chicken stock.

Step 2. Toast the rice in a dry pan/wok for a few minutes then throw in some of the wine and cook for 30 seconds then before the rice sticks to the pan, and add in the diced onions, pepper, celery, chilies and mushrooms and stir for a few minutes.

Step 3. Add the stock and continue to stir. The stock will soak into the rice, so keep stirring ensure it doesn’t get too dry and stick to the pan. Top up with water if it gets too dry. Add small amount of salt and pepper.

Step 4. When the rice is soft and is still slightly al dente. Add in the sea food. You want to cook it until the seafood is cooked, which should take about 5 minutes, while you continue to stir it. The idea is to have the rice to be ready at the same time as the seafood is cooked.

Step 5. When the rice is cooked, and the seafood has cooked and in a knob of butter (optional), and some more of the white wine, and mix for another minute.

Serve and optionally sprinkle with grated cheese or optionally add some hot chile paste to the mixture just before you serve it to spice it up. This is based on your own preference. It’s not for everyone!

Method

I usually use a large Wok. I am working under the assumption that you will concurrently be cooking the rice

Preparation. Peel onion/ shallots and chop. Finely chop lemongrass ¾ way up to the stalk. Chop up red pepper into small pieces.

Step 1. Heat 1 tsb of oil in a wok at a medium heat for 3 minutes and then add chopped onion/shallots.

Step 2. Fry for 3-5 mins then stir in the curry paste. And cook for a further 1 min making sure to keep stirring.

Step 3. Add in chopped chicken pieces and red peppers coating them in the curry paste. Wait 1 minute and add in 400ml of coconut milk, follow this with chopped lemongrass and then squeeze in half the lime.

Step 4. Bring slowly to the boil, then reduce heat and simmer for 15 mins until the chicken is cooked. Whilst the chicken is cooking you can chop the red chilli into 2/3 pieces and add to the wok, also take the stalks of the coriander and chop finely then add them also to the wok.

Step 5. Serve with Basmati Rice, garnish with Coriander

Method

Step 1. Put all ingredients into a bowl and mix well. There's no big secret here. I use the kitchen machine. The dough comes out a bit crumbly looking. Resist the urge to put more liquid.

Step 2. Kneed a bit at the end to form a ball shape. Then cut into two pieces.

Step 3. Form a ball of each piece and flatten. Then roll out with a rolling pin. This dough is a.bit resisting to this step. It's ok, just be patient and turn it around a few times so that both sides get worked evenly by your rolling pin.

Step 4. Put onto a pizza tray and put your favourite toppings. During this step pre-heat your oven to max fan temp.

Step 5. Depending on how soggy your toppings are and how much cheese you used you need to adjust the following baking time. Reduce heat to 200 degrees celsius and bake for 15-18 minutes. The pizzas in the photo baked for 18 minutes.

Method

A big saucepan, a small saucepan and a medium-large, shallow open-top baking dish.

Pre-heat the small oven or grill.

Step 1. Break the florets off and / or slice the cauli into large chunks.

Step 2. Put them in the large saucepan, cover in boiling water with a pinch of salt and simmer for about 10 minutes or until they can be just pierced with a fork (not too soft).

Step 3. Meanwhile, make a cheese sauce: melt a large knob of butter in the small saucepan and stir in a little flour to make a dry paste (roux). Keeping the pan warm, add the milk gradually at first, stirring into a smooth paste, and then accelerate until all the milk is warming in the pan. Gradually add grated or cubed cheese to taste, stirring all the time. Put some cheese to one side. Do not allow to boil. Alternatively, buy a cheese sauce and heat it in the microwave. J

Step 4. When the cauli is done, drain well and spread out in a shallow baking dish. Pour over the cheese sauce.

Step 5. Grate the leftover cheese, grate or finely chop the onion and mix together to taste. Sprinkle generously all over the cauli & sauce, making sure there’s none uncovered. Add salt & pepper to taste.

Step 6. Put uncovered into a hot oven or under the grill until golden brown with crispy and crunchy bits (2 minutes max!)

Method

Step 1. Put the vegetables in a large, heavy-based saucepan and cover with 500ml/18fl oz water. Bring to the boil, then simmer for 8-10 minutes, or until the onion and pepper are very soft. Remove from the heat and blend the contents to a smooth purée using a hand-held blender. Set aside and keep warm.

Heat a separate, non-stick, lidded saucepan over a medium heat. Dry-fry the beef mince for 3-5 minutes, stirring with a wooden spoon to break up any large clumps, until lightly browned on the outside.

Add the puréed vegetables, chopped tomatoes, tomato purée and dried herbs to the pan, stirring well to combine. Crumble over the stock cube and add the bay leaf. Season with pepper and stir again.

Bring to the boil, then reduce the heat until it is simmering. Half-cover the pan with the lid and continue to simmer gently for 25-30 minutes, stirring the sauce more and more regularly as it thickens.

Meanwhile, bring a large pot of salted water to the boil. Add the spaghetti and cook until al dente.

Divide the spaghetti between bowls and top with the Bolognese. Season with black pepper and Parmesan.

Method

You need a nice pan with tall sides, like a sauté pan or wok or dutch oven style Denby/LeCreuset for cooking the butternut squash mix.

Step 1. Prepare the butternut squash. You need a very sharp knife for this. Peel and de-seed it. Then cut into 2cm cubes. Also cop the onion and garlic finely. If you use tomatoes not from a tin, then chop them up finely too.

Step 2. Heat oil in your pan and add the onion, butternut squash and chopped tomatoes, garlic and a bit of salt. Close the lid and cook until the butternut squash is soft. Test it with a fork. I find it comes out best if it’s a little bit softer than I think I’d want it. When it is ready, dissolve 1 tbsp of cornstarch in about 1-2 tbsp of cold cold water and add the mix and the crème fraîche to the pan. Season with salt and pepper and herbs of your choice to taste. I find the butternut squash can take a good bit of seasoning.

Step 3. While the butternut squash is bubbling away, prepare the béchamel sauce. Add the cold milk into a sauce pan large enough for the amount. In a separate dish dissolve 3 tbsp of cornstarch in 3-5 tbsp of the cold milk and add to the sauce pan. Heat up and stir occasionally. Do not let it boil. It will thicken after about 5-6minutes. Add salt and pepper to taste. Some people like adding a bit of nutmeg too, but I rarely have any to hand.

Step 4. Take a rectangular baking dish, about 20x30cm and add a layer of béchamel sauce to the bottom and add lasagna sheets. Add a layer of the butternut squash mix, a sprinkling of the grated cheese and repeat with layers of béchamel sauce, lasagna sheets, butternut squash mix, grated cheese and so on. I like to have a top layer of lasagna sheets. To cook them through properly that top layer needs to have béchamel sauce added on top too. Then add a heavy layer of your cheese.

Step 5. Oven fan 180 degrees C for 30min (I usually don’t bother to pre-heat but my oven is very strong, if yours is not, you should probably pre-heat to 180 first).

The original recipe is from chefkoch.de. There they use Hokkaido pumpkin. I find that difficult to get in Ireland and butternut squash works just as nicely. I’ve made it once before with sweet potato and that wasn’t as nice. My husband is a big fan of this vegetarian recipe, although he is definitely more of a meat lover. It’s definitely a crowd pleaser and easy to prepare – though takes a bit of time to make.

Method

I usually use a large wok for this kind of disk as it is easy to mix.

Step 1. Add the coconut oil to the work and stir on a medium heat until melted

Step 2. Add the toasted sesame oil and let it infuse

Step 3. Add garlic and ginger and stir until frothy.

Step 4. Add chopped chili and spring onions and stir until onions have softened.

Step 5. Pour in maple syrup and soy sauce and stir.

Step 6. Add corn and red pepper and stir for roughly 1 minute

Step 7. Add sugarsnap peas and broccoli and stir for another minute

Step 8. Add peanut butter, hot water and juice of 1 lime in a bowl, stir until combined, then add to pan and stir until all vegetables are well covered

Step 9. Add kale and stir until wilted

Step 10. Taste and season as desired

Step 11. Turn the heat down low, add the rice to the wok and fold it into the vegetables for 2 minutes

Step 12. Sprinkle the coriander over the rice and briefly stir.

Serve immediately with wedges of fresh lime and sriracha sauce on the side.

Tip: You can make a lighter version by using less maple syrm and trying lime the coriander and basil.

Method

Prepare the Cheese Sauce

Make a roux: melt the butter in a saucepan, whisk in flour, ½ tsp salt & pepper to taste; gradually stir in milk mixture, cook and stir over medium heat until bubbling and thickened

In a small bowl, beat egg, add some of the roux and beat, add mixture to saucepan mixing well, add parmesan cheese and mix again until blended. Set aside

Step 1. Grease a 9 x 9 inch baking pan although you could use a 13 x 9 pan using a smaller pan will result in a thicker casserole

Step 2. Slice aubergines ¼ inch or thicker

Step 3. Sprinkle with salt & pepper and place on oven tray/wire rack (I use a pizza tray) and grill in oven until brown, turn and repeat. In baking dish, arrange half of aubergine slices

Step 4. In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and onions are soft, drain fat if needed. Add Oxo or beef stock, cook for 1 minute.

Step 5. Add garlic, tomato sauce and spice mix, stir for two minutes then pour mixture over aubergine slices, arrange remaining aubergine slices over mixture and pour cheese sauce on top.

Step 6. Cook in preheated oven at 200 degrees (350 F) for 30-35 minutes or until golden and bubbling on top. Cut into portions and serve hot.

Method

Step 1. Add the chicken, spring onions, chilli, garlic, ginger, coriander stalks if using and 2 tablespoons of sesame oil into a big bowl, mix to coat everything. You can leave this in the fridge while you cook your rice and chop your other veggies.

Step 2. Put your rice on to cook before you start cooking.

Step 3. Preheat a wok and when it’s hot add a tablespoon of ground nut oil. Then add your chicken mixture and cook for 5 minutes.

Step 4. Add the black bean sauce, and stir in a tablespoon of soy sauce and the juice of a lime. Keep tossing.

Step 4. When the chicken is almost cooked, add the peppers, and stir fry for another 5 minutes or so. You can add your broccoli here also, or serve steamed on the side. Taste and season with black pepper.

Step 5. Serve up, with the rice and sprinkle over coriander leaves if using.

Method

In a large saucepan or stockpot, mix 700ml of stock, 3 halved garlic cloves or 3tsp easy garlic, a good few glugs soy sauce, same goes for the Worcester sauce, a sliced thumb-sized piece of ginger or ginger powder, add Chinese five spice or Japanese 7 spice, a pinch of chilli powder or easy chilli and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.

Boil some eggs to your liking, once boiled run under cold running water and start to peel the shell off. The shell will come off much easier under running water.

Once peeled add soy sauce to a dish or bowl and rub the eggs in the soy sauce. Cover in kitchen roll to soak up excess and leave them in that bowl/dish until serving to soak up flavour.

Keep tasting the stock to make sure it’s to your liking. Add a little white or brown sugar to make it sweeter

or add more soy sauce to make it saltier.

From supermarkets you can get a packet of noodles that has six servings. Each noodle ball is one serving so add for this recipe quantity add 4 or 375 of noodles if you can’t get single serving ones bunched together.

Cook the noodles following instructions on the packet, drain and set aside.

For meat based ramen:

Slice 400g chicken, beef or pork and rub cornstarch onto it (don't use too much). You can alternatively fry the chicken in salt. Fry in tsp (preferably sesame oil) and occasionally add ladles of the broth to the meat while its frying to marinate it to activate the cornstarch. Once cooked set aside.

Extra yummy to add to meat or for a veggie alternative.

Cut large beef tomatoes in half, put them on a baking sheet and rub them generously with salt and lemon or balsamic and olive oil. Roast in oven at 160C/140C Fan for 1 hr.

Remove and set aside.

Add any veggies you especially love to the ramen and cook them how you want. I usually add mangetout and spring onion uncooked.

Add ramen to the bowls and top with meat, tomato and egg which you is to be cut in half before serving.

Add the broth the to the bowls to your liking and sprinkle chopped spring onion or shallots also sweetcorn and sesame seeds would be nice sprinkled on top too.

Method

I usually use a large wok for this kind of disk as it is easy to mix.

Step 1. Pour 3 heaped tablespoons of flour on 2 plates (season one of them). Beat your eggs in a bowl. Set up a conveyor belt of: chicken chunks, flour, eggs, seasoned flour, clean plate. Take each chunk, dip in flour, then egg, then seasoned flour, then place on a clean plate. You can skip this step completely; it’s not necessary at all, takes a while and is messy. I have also dumped them all into the egg and flour at once and it’s turned out ok.

Step 2. Put the rice on to cook before starting the chicken and sauce. I use a rice cooker so have no instructions for good rice!

Step 3. In a saucepan, lightly fry the prepared garlic and pepper for a few seconds. Then add the pineapple chunks with their juice, the ketchup, balsamic vinegar, honey and squeeze in the lime juice. Stir and leave to cook for another 8 minutes, giving it a quick stir every so often.

Step 4. While the sauce is cooking, heat a good few lugs veg oil in a frying pan (you want it to really well cover the bottom of the pan to shallow fry) and when it’s hot carefully add your chicken chunks. Fry on both sides until chicken is cooked through. Cook on a low-med heat as the batter can darken quickly. Keep an eye on it.

Step 5. Bash your peanuts, or leave them whole, and set aside.

Once chicken is cooked, plate up the rice, chicken and spoon over the sauce. Sprinkle over the spring onions and peanuts. You can add any veg you want to the sauce; sugar snap peas, carrots etc.

Inspired by Lorraine Pascale's Book:

Method

I usually use a large wok for this kind of disk as it is easy to mix the sauce.

Step 1. Chop the spuds into quarters, spray with some oil (or coat with a drizzle of oil), and put a little salt on them, then put into an oven (temp 220c). Takes about 45 minutes to cook.

Step 2. Chop the chicken into chunks and cook in the pan (no oil required) until outside is starting to brown and the inside in well cooked. You want the chicken to be dry so if there is water in the pan from the chicken just train it off now and then. Once cooked, remove the chicken from the pan.

Step 3. Add the onions and mushrooms and cook until the onions start to brown. Usually 2-3 mins.

Step 4. Add the flour and stir for about 1 minute, the mixture will be very dry at this point.

Step 5. Add in the stock, thyme, some pepper and stir, then add in the crème fraiche and some fresh cream. At this point the mixture will start to thicken. You can add more cream to thin it, or sprinkle in more flour to thicken it. Add back in the chicken and mix and allow to simmer for a few minutes.

Step 4. Put the mixture into an oven dish and cover with the puff pastry. Press sides down so the pastry seals the dish.

Step 5. Bake for about 30 minutes until golden brown on top and serve with the spuds which should be ready at the same time.

You can substitute fish for chicken!

Method

Step 1. Chop red onion and fry in olive oil and once onions are translucent, set aside to cool.

Step 2. In a large pan heat fresh spinach in some olive oil until it wilts and reduces. I usually heat one pack of spinach at a time. You can also use frozen spinach if it is easier. Set spinach aside in a colander and squeeze out any liquid and let cool.

Step 3. Mix spinach, onions, pine nuts and feta in a large bowl and break and stir in the 2 eggs. Season with salt and pepper and nutmeg.

Step 4. Melt butter in a pan. Brush the bottom of a baking tray with butter. Take the filo pastry from the packet and lay one sheet on the baking tray and brush with butter and a second and a third, brushing each sheet with butter.

Step 5. Empty the contents of the spinach mix onto the filo. Then top with 3 or 4 more layers of buttered filo sheets. Tuck in overhanging filo to seal at the edges.

Step 6. Score the top of the pastry with a knife.

Step 7. Bake in the oven for 40 minutes, or until the filo is golden brown.

Step 8. Serve with a crispy green salad and tzatziki.

Nice way to cook fish and chips without using a lot of oil.

Method

Chips:

Step 1. Hand cut the chips into large chunks; I usually get about 6-8 chips from a medium sized potato.

Step 2. Turn on the oven to 200 Celsius to pre-heat.

Step 3. Bring a pot of water to the boil and add in the cut chips for 5 minutes. Allow to simmer, but don’t boil. This starts the cooking process without making the potatoes soft. Remove the water after 5mins. If you leave them in too long, they will disintegrate in the pot and the oven.

Step 4. Put the chips on an oven tray and make sure you cover with some oil, salt and paprika. Make sure there is a little oil on all of them. I usually use a “spray” oil as it lightly covers everything without making them greasy. You can also drizzle oil over them, just remember you want to coat all of them a little bit.

Step 5. Put the baking tray with the chips into the oven. It will take between 45-55mins to cook. You should check on them and move them around the tray every 10-15 mins, so they don’t stick. Reapply some oil about halfway through.

Fish:

Step 7. Put flour into bowl one, then put two beaten eggs into bowl two.

Step 6: In bowl three combine the breadcrumbs with salt, pepper, paprika, oregano, cayenne pepper, garlic power, thyme. Use enough breadcrumbs to cover 4 pieces of fish.

Step 8. To prepare the fish, dip it in flour to dry it, then dip it into egg, then cover in breadcrumbs. Finally put it into a lightly oiled dish.

Step 9. When there is 20 minutes to go to finish the chips, put the fish in the oven so that the fish and chips are cooked at the same time.

Enjoy with a condiment of your choice. We are huge salt and vinegar fans! Put the lemon on the side!

Variation

Add grated ginger in step 3 and serve with udon noodles and broccoli.

Method

Step 1. Dice the chicken. Dices should be very small, about a cm. Flour the chicken.

Step 2. Toast the almonds.

Step 2. Cook the diced onion and carrots in a wok with a spoon of oil and a pinch of salt. Don’t let them fry! If needed add some water.

Step 3. Add the chicken to the vegetables. Add a spoon of oil and stir fry until in changes colour.

Step 4. Cover with cold water and let it cook for at least 15 minutes – add more water if necessary -and until the sauce reaches the desired texture.

Step 5. When the consistency looks right, add as much soy sauce as you like. Add the toasted almonds.

Serve with fried rice. You might be tempted using broth instead of water. The result is more tasty but you will lose the melts-in-the-mouth texture. It’s great to eat the day after, but almonds should be added at the very last minute.