Pete's Perfect Portion 9

The Double Decker Sandwich from Chat 'n' Chew, Newbridge.

Chat 'n' Chew is a homely cafe at the top of Newbridge sandwiched between McCormack's Butchers and Nick's Fish. It's very homely and the staff, particularly Yvonne (the owner), are always friendly and bubbly. I would consider it my local, great for a chat and a coffee or full lunch. The double decker sandwich is a two storey (hence the name) sandwich with bacon, chicken, lettuce, tomato and mayo. It's served with salad (with possibly the best dressing in Newbridge) and usually some coleslaw or a few crisps. This isn't a big gourmet extravaganza, its not de constructed and there isn't a hint of beetroot to be found anywhere. It's great, simple food served by passionate staff in a homely atmosphere.  

Whole Chicken Pt.3: Sweet Chilli Chicken Wrap

After 8 portions over two days it's hard to believe that the humble chicken is still giving. We have only used the breasts so far and now it's time to put the legs and wings to good use. This is a very simple dish but it completely elevates the chicken to new heights. It's important to use the legs and wings rather than breasts as the breast meat would dry out and become stringy, not very pleasant! The accompaniment is a peperonata style stewed peppers and onions (peperonata should also contain tomatoes but they're not needed here). It works very well and if you want an extra bit of luxuriousness replace the relish with some natural yogurt.

Serves 4

2 tbsp Extra Virgin Olive Oil
1 Red Onion (finely chopped)
1 clove of Garlic (finely chopped)
1 Red Chilli (finely chopped)
1 Red Pepper (cut into strips)
1 Yellow Pepper (cut into strips)
2 tbsp White Wine Vinegar
Pinch of Dried Oregano

2 tbsp Extra Virgin Olive Oil
2 Cooked Chicken Legs and Wings (meat torn off)
2 tbsp Sweet Chilli Sauce (I used Gibney's)
2 tbsp Sesame Seeds

4 Large Wholemeal Wraps
4 tsp Relish (I used Ballymaloe)
Sea Salt and Freshly Ground Pepper

1. First make the peperonata; Heat the oil over a medium heat and add the onion, garlic, chilli and peppers. Season well and cook for 5 minutes to soften. Add the vinegar and oregano and continue to cook over a low heat for 15 minutes, adding a little water if it dries out too much. Set aside.

2. Meanwhile prepare the chicken, Heat the oil over a medium-high heat and add the meat. Season and cook for a few minutes until the chicken starts to brown. Reduce the heat to medium low and add the chilli sauce. Cook while stirring constantly until the sauce reduces and the chicken becomes sticky. Add the sesame seeds and continue to cook for 5-6 minutes, stirring constantly.

3. Put the wraps in the microwave for 30-40 seconds to fluff up. Add a teaspoon of relish (or yogurt) to each wrap and spread it over the surface with the back of a spoon. Divide the stewed peppers and onion between the 4 wraps and do the same with the chicken. Roll up and serve.

Whole Chicken Pt.2: Chicken and Vegetable Risotto

After the delicious spaghetti with tomato sauce of part one, I'm going to continue on the Italian theme to use up the two breasts from our still untouched bird. Most of the time risotto dishes tend to be of the vegetarian variety, wild mushroom, garden pea etc. but my two favourite are risotto with chicken liver sauce and this one which uses up any bits of leftover chicken along with whatever vegetables you have lying around.

Most people like to use Arborio or Carnaroli rice and although I do like these, my favourite to use is Baldo. This is because it's much smaller than the others and so cooks much quicker. It does however, jump from under done to over done in a relatively short time so if you're not used to making risotto, one of the others may be a better option. Feel free to add any vegetables you wish to this dish. I would normally use courgette and aubergine along with the others but I just didn't have any to hand.

This recipe serves 4 but if you are only making it for 2, like me, make the same amount and use the leftover for Arancini the next day (see below).

Serves 4

2 tbsp Extra Virgin Olive Oil
1 Onion (finely chopped)
1 Carrot (finely chopped)
1 small stick of Celery (finely chopped)
1 Green Pepper (finely chopped)
2 Cooked Chicken Breasts (pulled apart into small pieces)
400g Risotto Rice (Baldo, Arborio or Carnaroli)
1/2 glass of White Wine
1.2 litres of Chicken Stock
50g Butter (cubed)
2 tbsp freshly grated Pecorino or Parmesan Cheese
Sea Salt and Freshly Ground Pepper

1. Heat the stock in a saucepan and bring to a simmer. Keep at a simmer for the entire cooking process.

2. Heat the oil in a large frying pan over a medium heat and add the onion, carrot, celery and green pepper. Season well and cook for 5-10 minutes until soft but not coloured. Add the chicken and continue to cook for 2-3 minutes.

3. Add the rice and stir well to coat with all the flavours. Add the wine, stir and allow to cook until it has been soaked up by the rice. Add a ladle of stock, stir in and allow to cook until it has been absorbed. Repeat this until the rice is al dente (it should be creamy but still retain a little bite in the middle). For Baldo it will take between 15 and 20 minutes while Arborio or Carnaroli may take 20 to 30 minutes.

4. When the rice is cooked, stir in the butter and cheese to increase the creaminess. Check for seasoning and serve. If you prefer a loose risotto: after plating it, pour a couple of tablespoons of stock over the top.





















To use up leftover risotto in Arancini:

Leave the risotto in the fridge overnight. The next day make the risotto into golf ball size balls in your hands. Dip into beaten egg and then into seasoned fine breadcrumbs (or polenta as I prefer). Shallow fry over a medium heat until golden.

Whole Chicken Pt.1: Spaghetti with Tomato Sauce

There's nothing like a bit of frugal cooking! Cheap cuts and pantry staples often come together to form delicious meals that can have far more flavour than something that costs ten times the amount. This can also extend to getting the most out of an expensive ingredient by using it to its full potential. This is part 1 of 3 of my favourite ways to use a whole chicken to feed 4 people for 3 nights. A chicken can be a relatively expensive purchase (especially if, like me, you buy organic or free range) but by getting 12 dinners out of it, it becomes quite cheap. 

First I like to pot roast the chicken in a tomato sauce. All the wonderful juices from the chicken pour out into the sauce and give it a wonderful flavour, perfect over pasta. This leaves us still with a full chicken to use up over the next two days.

Serves 4

3 tbsp Extra Virgin Olive Oil
2 cloves of Garlic (finely chopped)
1 Chilli (finely chopped)
50 ml of White Wine (optional)
2 Tins of Chopped Tomatoes
1 Bay Leaf
1/2 tsp Dried Oregano
1 Whole Chicken (organic or free range if possible)
Pinch of Dried Marjoram
400g Spaghetti
Sea Salt and Freshly Ground Pepper
Freshly Grated Parmesan Cheese (to serve)

Use a pot/casserole big enough to hold the chicken and ensure it has a tight fitting lid.

1. Heat 2 tbsp of the oil over a medium heat and add the garlic and chilli. Season well and cook for 4-5 minutes to soften, being careful not to burn the garlic.

2. Add the wine and allow the alcohol to cook off for a few minutes before adding the tins of tomatoes. Bring to the boil and add the bay leaf and oregano.

3. Put the chicken on top of the sauce and pour over the remaining 1 tbsp of oil. Season well with salt, pepper and dried marjoram. Put the lid on the pot and put into a pre heated 190 degree oven for about 1 hour or until the chicken is cooked through. Remove the chicken and set aside.

4. Meanwhile cook the spaghetti in plenty (4 litres or more) of salted boiling water until al dente (or 1 minute less than packet instructions). Drain and add to the sauce. Toss well to coat all the pasta and serve with some freshly grated parmesan over the top.

Pete's Perfect Portion 8

Sausage Roll from Mary-Kathryn's Deli, Kildare Town

Mary-Kathryn's Deli is a delightful little deli shop situated on Academy Street in Kildare Town. It's a little off the main street but it's well worth seeking out for it's wonderful food. I'm not even going to attempt to describe the sausage roll I had from here last week, it was just perfect. Perfect pastry, perfect filling and served with a great espresso. Give it a try if you find yourself in Kildare Town, it won't disappoint. 

Venison and Lamb's Liver Stew

Gutsy and deep flavoured, just as a good stew should be. I was in the English Market in Cork last week and took the opportunity to pick up some things that are a little difficult to get up my end of the woods. I was a little worried that my bag of stewing venison might not take too kindly to being on an unrefrigerated train for a few hours but it all worked out ok. I love the strong flavour of game, it gives a deeper, fuller flavour than farmed animals and is particularly good on a Winter's day. For this recipe I've decided to enhance the depth by pairing the venison with lamb's liver and took any work out of the dinner by turning it into a one pot. If you can get some venison, give this recipe a try on a cold, damp day.

Serves 4

4 tbsp Extra-Virgin Olive Oil
80g Smoked Speck (or Smoked Streaky Bacon) (finely diced)
430g Stewing Venison (seasoned and chopped into chunks)
100g Lamb's Liver (finely chopped)
2 Onions (finely chopped)
2 Carrots (finely chopped)
2 Sticks of Celery (finely chopped)
1/2 glass of good Red Wine
1 Tin of Plum Tomatoes
500ml of Beef or Game Stock
2 Bay Leaves
20g Dried Mixed Mushrooms
200g Button Mushrooms (sliced)
2 tbsp Elderberry Jam
1 Kg of Rooster Potatoes (in 1cm slices)
Sea Salt and Freshly Ground Pepper

1. Put the dried mushrooms into a bowl and cover with hot water. Set aside.

2. Add the oil to a pan over a medium heat and add the smoked speck (or bacon) and fry for 2 minutes before adding the venison and liver. Brown well all over before adding the onion, carrot and celery. Season and cook for 10 minutes, stirring regularly. Add the wine while scraping up any stuck on bits from the bottom of the pan with a wooden spoon. Cook for 5 minutes to cook off the alcohol before adding the tin of tomatoes, stock and bay leaves. Bring to the boil, season, reduce the heat, cover and simmer for 1 hour.

3. Add the dried mushrooms and their soaking water, the button mushrooms and elderberry jam and stir well. Simmer uncovered for a further 15 minutes before layering the potatoes over the top. Season well and put (uncovered) into a pre heated 180 degree oven for 45 minutes. Remove from the oven and serve.

Pete's Perfect Portion 7

Anna's Dairy - Handmade Goat's Cheese

Another trip to Naas Farmers Market, another great cheese to bring home. Anna's Dairy is a small stand at the entrance to the market on the left hand side. Up until recently she specialised in hen and duck eggs but a few weeks ago she unleashed a new product on the unsuspecting public. Anna's Dairy Handmade Goat's Cheese isn't a typical goat's cheese. It's far milder than some of the commercial brands and so is perfect for anyone who find's goats cheese pleasing but too strong. Give it a try anywhere you'd normally use goat's cheese or try some of her equally delicious flavoured cheeses.

Review: Farmgate Cafe

Farmgate Cafe

The English Market, Cork City

After a gig in Dublin with Marc O'Reilly and a drive to Cork afterwards last Wednesday night, Thursday morning was always going to be a write off. I eventually awoke after midday with a raring hunger that only a massive sandwich could fill. Myself and Al (Jones, Marc's lead guitarist) plodded into Cork City in search of sustenance. The English Market was the first port of call and we decided to give the Farmgate Cafe a try. We laboured up the stairs and ordered at the counter before an elderly lady legged it with our drinks, "It's ok, she works here!" offered a visibly amused attendant, putting our fears to rest.

I had the Roast in a Roll which, luckily for me, was pork. It was delicious and was complemented perfectly by the tart apple sauce which topped it. The bap was crunchy and fresh while the piece of crackling on the side was a welcome bonus. If I had to give a negative it would be that it could have done with a little more salt and pepper but I feel I'm being particularly finicky here. The espresso was good, if a little mild for my tastes but we really enjoyed the view over the market. The perfect backdrop to a late brunch and coffee.

Lunch Ratings:

Food: 8/10
Service: 8/10
Ambiance: 9/10
Selection: 7/10
Value for Money: 7/10

Overall: 8/10 Highly Recommended

The Balcony @ Farmgate Cafe
The English Market,
Cork City

Spaghetti with Anchovies and Peppers

I'm on a serious pasta buzz at the minute. I love it. It's quick to cook, cheap to buy and acts as a vehicle for the most delicious of sauces. This dish is no different. The sweetness of the peppers with the salty anchovies and the hot chilli creates the perfect balance, great for any evening meal. Give it a try. The ingredients are cheap and all are readily available.

Serves 2

3 tbsp Extra-Virgin Olive Oil
1 clove of Garlic (finely chopped)
1 Chilli (finely chopped)
1 Red Pepper
1 Green Pepper
6 fillets of Anchovies in Oil (finely chopped)
Handfull of Flat Leaf Parsley (finely chopped)
240g Spaghetti
Sea Salt and Freshly Ground Pepper

1. Place the two peppers on a baking tray and rub with 1 tbsp of the oil and season with salt and pepper. Roast in a pre-heated 190 degree oven for 30-35 minutes. Allow to cool for a few minutes before peeling and de-seeding the peppers and chopping into strips.

2. Heat the remaining 2 tbsp of oil in a frying pan over a medium heat. Add the garlic, chilli and roasted peppers and season with a little pepper. Cook for 10 minutes until slightly browned before adding the anchovies. Continue to cook for 5-6 minutes allowing the anchovies to disintegrate into the sauce.

3. Meanwhile cook the spaghetti in plenty of boiling, salted water until al dente (about 1 minute less than packet instructions). Drain, reserving some of the cooking water. Add the pasta into the pan with the peppers and add a few tablespoons of the cooking water to dilute the sauce a little. Add the parsley and mix well. Check for seasoning and serve. 

Pete's Perfect Portion 6

Tandoori Chicken - Jaipore Indian Restaurant, Newbridge.

On Saturday I spent my afternoon in St. Conleth's Park in Newbridge watching both Moorefield and Sarsfields setting up another county final showdown by beating Celbridge and Athy respectively. I didn't really have the time or energy to cook so Ali and I agreed that a takeaway from our favourite Indian restaurant was in order. I went in and ordered a medium Tikka Masala for Ali and was stopped before I could order myself. Adi recommended a special that they were trying out that evening: Tandoori Chicken. After his glowing recommendation I agreed and was delighted to hear a member of the kitchen staff come out two minutes later to say there's only one portion left. What a great sign!

The dish was delicious. Definitely my favourite Indian takeaway meal. It was quite simple but that allowed the spicing to shine through perfectly. The chicken was on the bone adding plenty of extra flavour while the subtle hint of cardamom drew me in immediately. I promptly rang Adi to let him know what I thought, I loved it. It's not always on the menu at Jaipore but if it is, order it!

Pasta Bake

Comfort food at it's finest. I had never really eaten a pasta bake (apart from lasagna) until I met the wonderful Ali. She cooked them quite often when we first got together so it's safe to say I fell in love twice. The perfect pasta bake should be slightly burnt (or charred as i prefer) on top. The crispy bits of pasta and cheese really add a dimension not found in a standard pasta dish. I omitted any parmesan/pecorino from the recipe as I used the outstanding Irish Buffalo Ricotta and Mozzarella made by Toonsbridge Dairy in Co. Cork and I didn't want another cheese to mask the flavour. If you are using cow's milk mozzarella and ricotta, feel free to sprinkle some parmesan or pecorino over the top to enhance the flavour a little. 

Serves 3

3 tbsp Extra-Virgin Olive Oil
1 Onion (finely chopped)
2 cloves of Garlic (finely chopped)
3 fillets of Anchovies in Oil (finely chopped)
300g Tomato Passata
1/2 tsp Dried Oregano
250g Fusilli Pasta (or Penne)
100g Buffalo Ricotta (chopped/torn into chunks)
1 Ball of Buffalo Mozzarella (chopped/torn into chunks)
3 slices of Prosciutto di Parma (torn into small pieces)
Sea Salt and Freshly Ground Pepper

1. Heat the oil in a pan over a medium heat and add the onion, garlic and anchovies. Season with pepper and cook for 5-6 minutes being careful not to burn the garlic. Add the passata and oregano, bring to a boil and simmer for 5-7 minutes.

2. Meanwhile bring 2.5 litres of water to the boil and add 10-12g of salt. Add the pasta to the pot, return to the boil and cook for 3 minutes less than instructed on the box (the pasta will finish cooking in the oven.) Drain the pasta, return to the pot and pour in the sauce. Mix well before adding the ricotta, mozzarella and prosciutto. Stir well.

3. Add the pasta mix to a lasagna dish (or any baking dish of suitable size) and bake in a preheated 170 degree oven for 20 minutes. Serve immediately.