Spaghetti with Bacon, Chilli and Garlic

I have a number of favourite spaghetti recipes to call upon when I have less than ten minutes to cook a meal. One of my favourites is also the simplest; Spaghetti with Olive Oil, Garlic and Chilli. It's full of flavour and is very quick to prepare. Taking that as my basis, I wanted a recipe that included some bacon. There can never be enough bacon. This is what I came up with. It's very simple but packs a big flavour punch. It's important not to get the oil, garlic and chilli mix very hot, you will lose all the flavour from the oil and therefore a dimension of the dish.

Serves 2

240g Dried Spaghetti
5 tbsp Extra-Virgin Olive Oil
3 Anchovie Filllets (anchovies in oil or salted is fine) (finely chopped)
3 cloves of Garlic (finely chopped)
1 Red Chilli (finely chopped)
1 pinch of Dried Oregano
2 Rashers (chopped)
Sea Salt and Freshly Ground Pepper
Parmesan or Pecorino cheese to serve

1. Bring a large pan of water to the boil and add plenty of salt. Return to the boil and add the spaghetti. Cook until al dente (or 1 minute less than the cooking time written on the packet)

2. Meanwhile add 4 tbsp of the oil to a cold pan and add the anchovies, garlic, chilli and oregano. Season with salt and pepper and place over a low heat to warm through. If the garlic begins to sizzle at any stage remove from the heat immediately.

3. While that is warming through, fry the strips of rasher in the remaining oil over a medium-high heat until crispy. Drain on kitchen paper.

4. Drain the spaghetti, reserving some of the cooking water. Add the spaghetti to the pan with the garlic and chilli inside and pour in 2-3 tablespoons of the cooking water. Mix well and add the bacon. Mix again and serve with plenty of parmesan or pecorino cheese.

Fajitas

World Cup, Day 12 - Mexico

Fajitas

The final round of the group stages have arrived and today we'll lose four teams from this year's World Cup. I wanted to celebrate one of my favourite cuisines this evening - Mexican. I really enjoy Mexican food, I like that it's practical and delicious. I decided to make fajitas because they're quick and satisfying after a busy Monday. I used turkey instead of beef or chicken as it's cheaper and healthier.

Serves 4

8 Flour Tortillas
400g Turkey Breast/Steaks
4 tbsp Extra-Virgin Olive Oil
1 clove of Garlic (finely chopped)
1 Chilli (finely chopped)
1/4 tsp Ground Corriander
juice of 1 Lime
1/2 tsp Salt
1/4 tsp Pepper
1 Yellow Pepper (cut into strips)
1 Onion (sliced)

For the Salsa:

8 Cherry Tomatoes (halved)
2 Spring Onions (sliced)
15g Fresh Coriander (finely chopped)
1 clove of Garlic (finely sliced)
juice of 1/2 Lime
Good Pinch of Sea Salt
Freshly Ground Pepper
2 tbsp Extra-Virgin Olive Oil

1. First make the salsa. Place all the ingredients except the oil in a pestle and mortar. Pound to a rough paste and add the oil. Stir well, check for seasoning and set as

ide in the fridge until ready to serve.

2. Cut the turkey steaks into strips and put them in a bowl with 2 tbsp of oil, garlic, chilli, ground coriander, lime juice, salt and pepper. Mix well and leave to rest for 30 minutes.

3. Wrap the tortillas in foil and place into a 150 degree oven for 10 minutes to heat through.

4. Meanwhile heat the remaining 2 tbsp of oil in a pan over a high heat and add the yellow pepper and onion. Stir fry for a few minutes to soften before removing from the pan. Add the turkey strips and marinade to the same pan and brown all over. Add the pepper and onions back in and cook until the turkey is cooked through. 

Serve on a tray with the salsa, the tortillas, some mayo and yoghurt.

Portuguese Fish Stew

World Cup, Day 5 - Portugal

Fish Stew

Day 4 was an entertaining day on the pitch and in the kitchen. France had a 3-0 win against a physical Ecuador side, while Argentina overcame an impressive Bosnia and Herzegovina. Food wise, the omelette was a nightmare! I failed miserably at something so basic, which was made worse by Ali ordering burger and chips. I was determined to make up for it today!

Today we celebrate Portugal - few will be after their hammering at the hands of Germany! I don't know much about Portuguese food but I was excited after doing some research. Lots of pork and fish sound like a diet I could get on board with! I settled on a Portuguese fish stew. It was great, I recommend trying it out. Again this isn't the most authentic of recipes but it works well. I would have liked to use mussels as well but Monday isn't a great day to buy shell fish (who wants mussels that have been sitting in the fridge since Friday?!). Try using other fish if you like, I used what was cheap and available.

Serves 4

5 tbsp Extra-Virgin Olive Oil
20g Hard Chorizo (finely chopped)
1 Chilli (finely chopped)
3 cloves of Garlic (finely chopped)
1 medium Onion (finely chopped)
1 Red Pepper (diced)
1 tin of Chopped Tomatoes
100ml White Wine
150ml Fish Stock
1 Bay Leaf
300g Smoked Coley (in small chunks)
500g Pollock (in small chunks)
handful of Fresh Flat Leaf Parsley (finely chopped)
Sea Salt and Freshly Ground Pepper
Mashed Potatoes to serve

1. Heat 3 tbsp of the oil over a medium heat and add the chorizo. Cook for 5 minutes until the chorizo releases its juices. Add the chilli, garlic, onion and red pepper and continue to cook for 5-7 minutes until softened. Season and add the tin of tomatoes, wine, stock and bay leaf and bring to the boil.

2. Add the fish and season. Stir well and cover for 5-7 minutes until the fish is cooked through. Add the parsley, remove the bay leaf and check for seasoning. Serve on a bed of mashed potato.

Paella

World Cup, Day 2 - Spain

Paella

The World Cup started with a bang last night! Brazil scraped a win amid lots of controversy but that's par for the course at a competition like this. The Brazilian shrimp stew worked a treat last night and tonight's dinner was just as good! Paella is one of my favourite dishes to cook and eat. I love the mix of saffron-infused rice with seafood and the added little kick from the smoked paprika. Paella is a great recipe when cooking for a crowd as it's relatively quick and isn't too difficult. This is my take on the Spanish classic: it may not win prizes for authenticity but it's how I like it. I normally use squid too but I couldn't get any fresh today. Try to use a large pan, as you can see, mine got quite crowded!

Serves 6 - 8

6 tbsp Extra-Virgin Olive Oil
1 Medium Onion (finely chopped)
6 cloves of Garlic (2 finely chopped, 4 with skins on and crushed lightly with the back of a knife)
1 Red/Orange Pepper (finely chopped)
1 Chilli (finely chopped)
35g Chorizo (finely chopped)
35g Salami (finely chopped)
1 tsp Smoked Paprika
200g Leftover Cooked Chicken (shredded)
500g Paella Rice
150ml Dry White Wine
1 litre of Chicken Stock
pinch of Saffron
1 Tin Chopped Tomatoes
500g Crevettes/Prawns
500g Mussels (soaked and de-bearded)
300g Frozen Peas
handful of fresh Flat Leaf Parsley (finely chopped)
juice of 1/2 Lemon
Sea Salt and Freshly Ground Pepper

1. Heat 4 tbsp of the oil over a medium heat and add the onion, finely chopped garlic, peppers, chilli, chorizo, salami and smoked paprika. Saute for 7-10 minutes until softened before adding the cooked chicken. Season well and cook for 4-5 minutes before adding the rice. Stir well to coat the rice and then add the wine. Cook for 5 minutes to burn off the alcohol and add the chicken stock. Bring to the boil and stir in the saffron and chopped tomatoes. Season, stir and leave to cook for 15 minutes until the rice is cooked.

2. Meanwhile, heat the remaining oil over a high heat and add the crushed garlic. Add the crevettes and lemon juice and cook for 3-4 minutes on each side until cooked. Season and set aside.

3. Place the mussels and peas on top of the rice mixture and cover with foil. Cook for 4-5 minutes until mussels are opened. Throw away any that remain closed. Remove the paella from the heat and lay the cooked crevettes on top. Cover again and let it rest for 10 minutes. Sprinkle with chopped parsley before serving.

Penne Arrabbiata

Penne Arrabbiata

Arrabbiata is the Italian word for 'angry', a name that suits this fiery dish perfectly! Hailing from the central part of Italy, this spicy sauce forms an important part of traditional Roman cuisine. As with a lot of Italian dishes, it's quick and simple but relies greatly on having good quality ingredients. 

Traditional arrabiata sauce is just garlic, crushed dried chilli (chilli flakes), tinned tomatoes, parsley and olive oil. I changed this up a bit as I like the extra sweetness and texture from adding onions. I also added some prosciutto di Parma and bresaola (cured beef) as I had some spare in the fridge. Feel free to add more chilli to make the sauce hotter or remove the seeds from the chilli for a more mellow taste. Arrabbiata sauce traditionally contains no meat so I've left the recipe below vegetarian but you can do as I did and add the cooked/cured meat about five minutes before it's ready. Gino D'Acampo has a great version of this recipe: he cooks some chopped fresh salmon in the sauce - delicious!

Serves 2

5 tbsp Extra-Virgin Olive Oil
1 clove of Garlic (finely chopped)
1 medium Onion (finely chopped)
1 Red Chilli (finely chopped)
1 tbsp Fresh Parsley (finely chopped)
1 Tin of Chopped Tomatoes
1 tsp Sugar
Sea Salt and Freshly Ground Pepper
240g Penne Pasta

1. Heat 3 tbsp of the oil over a medium heat and add the onion, garlic and chilli. Season well, stir and allow to cook for 7-10 minutes until softened but not coloured. Add the parsley, tin of chopped tomatoes and sugar, stir well and allow to simmer for 10 minutes. Add the remaining 2 tablespoons of oil and check for seasoning.

2 Meanwhile cook the pasta in plenty of boiling salted water for 9 minutes until al dente. Drain and add to the sauce. Serve sprinkled with a little parmesan cheese.

Summer Beans on Toast

Summer Beans on Toast

I love broad beans. If, by some miracle I was to turn vegetarian, they would form a large part of my diet. I'm unsure as to why I don't eat them more often but I've decided the time has come for change: this will be the summer of the broad bean in Kinneagh! In Ancient Egypt, broad beans were considered dirty and only fed to slaves - how times have changed! 

In November I posted a recipe for 'beans on toast' using cannellini beans. I've reworked the recipe for summer, using fresh broad beans and ripe cherry tomatoes. 300g of broad beans may seem like a lot for one person but once they're podded, only about 100-130g remain. To pod the beans, snap off the top, tear along the seam and open to reveal the individual beans. You can pop them out of their skin but I only bother doing this with the bigger ones.

Serves 1

1 tbsp Extra-Virgin Olive Oil
300g Fresh Broad Beans (podded)
1 slice of Prosciutto di Parma (cut into pieces)
1 clove of Garlic (finely chopped)
1/2 Red Chilli (finely chopped)
12 ripe Cherry Tomatoes (halved)
1/2 tsp Dried Oregano
Mixed Seeds (Sunflower, Pumpkin etc.)
Sea Salt and Freshly Ground Pepper

1. Heat the oil in a pan over a medium heat and add the prosciutto. Cook for 2 minutes before adding the garlic and chilli. Season well and cook for 5-6 mins until softened but not coloured. Add the tomatoes, oregano and a good glug of boiling water. Cook for 5-7 minutes, stirring occasionally.

2. Meanwhile add the broad beans to a pan of boiling water and cook for a minute and a half. Strain and set aside. If you do this too early, then run the beans under cold water to stop them cooking. Ideally have the beans ready to come out of the pan when the sauce is ready.

3. With a potato masher or fork, mash the tomatoes to make a rich sauce and add the cooked beans. Cook for another 2 minutes before checking for seasoning, adding more salt/pepper if required. Sprinkle some of the seeds on top and serve with crusty bread or toast.

Eggs in Hell!

Eggs in Hell

A few weeks ago I had a message on my Facebook page recommending me to try 'Eggs in Purgatory'. A basic recipe was included with the tip that it makes a great hangover cure. Never one to shy away from a couple of glasses of red, I put it to the test! It worked a treat and I have been adapting it to my tastes ever since. 

After changing a few things I decided to call it 'Eggs in Hell' as the chilli should set your tongue alight, while the chorizo (or prosciutto) adds a slightly salty hit to balance the dish. Don't use pre-sliced chorizo: buy a stick of hard chorizo, remove as much of the casing as you need and chop off a piece. Cover with cling film and keep it in the fridge, it'll last quite awhile!

Serves 2

2 Tbsp Extra-Virgin Olive Oil
1 Large Clove Garlic (finely chopped)
1 Green Chilli (finely chopped)
1 Inch of Hard Chorizo/Prosciutto (finely chopped)
1/2 Tsp Dried Oregano
150g Tomato Passata
1/2 Tsp Sugar
3 Medium/Large Eggs
Sea Salt and Freshly Ground Pepper
Caciocavallo/Pecorino/Parmesan to Serve

1. Add the oil to a frying pan over a medium heat and add the garlic, chilli, chorizo and oregano. Season and stir. Cook for 7-10 mins until softened but be careful not to burn the garlic.

2. Add the passata and sugar and bring to the boil before gently cracking in the eggs. Cover the pan and cook until the whites set but the yolks remain runny. Sprinkle the top with plenty of pepper. Finish with a good grating of the cheese of your choice. Serve with plenty of good crusty bread. Enjoy!

Special thanks to Adrienne M. Bolger for mailing me the recipe for 'Eggs in Purgatory'!

Simple Supper(s) 2

The Quick Supper

I really started to enjoy cooking when my work was a little quieter. I had time to put on four hour slow roasts, make beautiful Ragu Bolognese and try my hand at some more complicated dishes. In the last few months, my work has really picked up and in an effort not to fall back into my old habits of take aways and convenience food, I have been making and experimenting with some great dishes that come together in minutes. All of these recipes serve 2.

1. Spaghetti with Tomato and Basil

Pasta is my best friend normally but especially when I need to whip up something really quick. The 7-10 minutes it takes to cook is the perfect amount of time to bring a wonderful sauce together.

Cook 200g of Spaghetti according to packet instructions but drain 1 minute early, reserving some of the cooking water (I usually drain over a cup to catch some of the water). Meanwhile, heat 2tbsp of Extra-Virgin Olive Oil over a medium heat and add 1 finely chopped clove of Garlic. Cook for 2 minutes and add 8-10 halved Cherry Tomatoes and season with Salt and Pepper. Cook for 2-3 minutes and add 10 torn Basil Leaves. Cook for 1 minute and add the cooked Spaghetti to the pan. Mix well and add a few tablespoons of the Pasta Cooking Water to create a beautiful sauce. Serve with a little Parmesan sprinkled on top.

2. Stir Fry

Is there anything quicker? Comes together in minutes and, if you put in a little effort, can be absolutely delicious! I like my veggies kept practically raw so if you want them softer, cook for a bit longer before adding the lime juice, fish sauce and honey.

Heat 1-2tbsp Groundnut Oil in a Wok/Frying Pan until really hot. Rub some Sea Salt and Pepper into a good sized Sirloin Steak and cut it into 1cm strips. Add to the hot pan and brown all over. Add some thin strips of Carrot, Red/Yellow Pepper, Chilli, whole Green Beans/Sugar Snaps and some chopped Spring Onion to the Pan and toss well, Season and add some Bean Sprouts, the juice of 1 lime, 1tbsp Fish Sauce and 1tbsp Honey. Mix well and add some cooked Noodles, cook for 1-2 more minutes and serve with extra Bean Sprouts and chopped Spring Onion on top. 

3. Spicy Crashed Eggs

I really like this dish, its fiery and colourful and tastes great!

Heat 1tbsp Extra-Virgin Olive Oil in a frying pan over a medium heat and add 1 finely chopped Chilli (seeds in if you like it hot), some finely chopped Red/Yellow Peppers and 1 finely chopped clove of Garlic. Cook for 3-4 minutes and season well. Add 2 torn slices of Prosciutto (or whatever ham you like) and continue to cook for a couple of minutes. Break in 6 Eggs from high above the pan, allowing them to splash a bit (mind your arms!). Season and cook until the whites have set but the yolks are still runny. Finish with a good sprinkling of Pepper and some chopped Spring Onions. Serve with a Salad and plenty of Crusty Bread for Dipping!

I'm off to Rome on Wednesday so expect a rant about the beautiful Eternal City next week!!

Slow Cooked Beef Ribs

Slow Cooked Beef Ribs

To me, there is nothing more flavourful than a slow cooked "cheap" cut of Beef or Pork. Ox Tail, Tongue, Heart, Cheek and Ribs all seem to be making a big comeback along with the usual favourites like Brisket. The only problem with these cuts is that they take alot of cooking to become tender but once you achieve that, to me, the flavour far surpasses even the tenderest Fillet Steak. Don't be put off by long cooking times though, generally they can be cooked with very little intervention.


Beef Ribs are the pinnacle of the "cheap cuts" in my opinion. They have the perfect ratio of bone, fat and meat which creates the most unbelievable flavour and will satisfy anybody. Best of all, Beef Ribs are very cheap and should cost no more than €1.50 per person. The Sauce in this dish really adds to the big flavour of the meat. The mixture of the Red Wine, Garlic and Tomato is a winner with any red meat and works brilliantly with Shanks of Lamb too.


Serves 4


4tbsp Rapeseed Oil
4 Beef Ribs (Rubbed with Salt and Pepper)
2 Carrots (roughly chopped)
2 Celery Sticks (roughly chopped)
2 Onions (roughly chopped)
1 Full Head of Garlic (cut in half horizontally)
1/2 Bottle of Red Wine (I used a Chianti)
500g Tomato Passata
1tsp Dried Oregano
1 Bay Leaf
Beef Stock
Sea Salt and Freshly Ground Pepper

To Serve:
Mashed Potatoes
Roasted Carrot and Sweet Potatoes

Preheat Oven to 140 degress celcius and ensure that your chosen cooking vessel has a tightly fitting lid!

1. Heat the Oil in a Saucepan or Casserole until very hot. Add the seasoned Ribs and brown all over for 5-10 minutes. Add the Carrot, Celery, Onion and Garlic. Season and continue to cook on high heat for 5-7 mins, stirring all the time. 

2. Add the Wine and scrape the bottom of your pan with a wooden spoon to loosen any bits that are stuck on. Add the Passata, Oregano and Bay Leaf, stir well and bring back to the boil. Put on the lid and put into the oven. Cook for approx 5 hours, checking on it every couple of hours and adding a little boiling water if necessary (it shouldn't be!)

3. Remove the Meat, cover in tinfoil and set aside to rest while you finish the sauce. Add some Beef Stock to the Pot (if necessary) and reduce down for about 5 minutes. Put through a sieve and squash through as much of the carrot and garlic as you can. Reduce the strained sauce until you have the desired consistency (i like it a little thick) Check for seasoning and add a little Salt/Pepper if necessary.

4. Serve the Meat on a bed of Mashed Potato with some Roasted Vegetables (Roughly chopped Carrot and Sweet Potato, roasted in some Extra-Virgin Olive Oil, Salt, Pepper and Oregano) and pour over the sauce.

Gigi somehow snuck into the pic!

Simple Beef Stir Fry

Simple Beef Stir Fry

I was never a fan of a stir fry! Growing up, I ate practically no Fruit or Vegetables and so a Stir Fry was pretty much my nightmare. I'm not sure why I never ate Fruit or Vegetables, I remember on numerous occasions point blank refusing to eat them even when the threat of "you wont leave that table 'till them carrots are gone" lingered or occasionally hiding peas underneath the mashed potato when nobody was looking. It all seems so silly to me now, I cant believe I missed out on these treats for over 20 years but thankfully I'm making up for it now and my tastebuds couldn't be happier!

This is an extremely quick dish that cooks in minutes and will really get your taste buds hopping! Try this recipe and then adjust it for your own tastes, add or take away some chilli depending on how hot you like it and change up the meat according to what you like. Just make sure, if your using poultry, that its cooked all the way through before serving. Try adding some chopped Spring Onion and whole Almonds on top to serve. I keep the Vegetable cooking time very short as I like them practically raw, leave on for a bit longer if you want them a little softer and finally if you want your beef nice and rare, it might be better to cook it seperately and mix in while serving as by the time this comes together, the beef will be cooked through.

Serves 2

For the Paste:
1 Chilli (roughly chopped)
Handfull of Corriander Leaves
1 Large Clove Garlic
5 Red Peppercorns
Good Pinch of Sea Salt
Zest of 1 Lime
1/2 tbsp Tomato Puree

For the Stir Fry:
125g Dried Noodles
2tbsp Rapeseed Oil
2 Small Minute Steaks (sliced and seasoned well) (Get something more expensive if you wish)
1/2 Large Carrot (Chopped into large matchsticks)
1/2 Red Pepper (sliced)
1/2 Yellow Pepper (sliced)
100g Mangetout/Sugersnap Peas
75g Bean Sprouts + extra to garnish
Juice of 1 Lime
1tbsp Fish Sauce
1tbsp Soy Sauce
1tbsp Honey/Brown Sugar

1. First, make the paste by bashing all the ingredients together in a Mortar and Pestle until a fine paste evolves. Set aside. Cook the Noodles according to packet instructions.

2. Meanwhile, Heat the Oil in a Wok or large Frying Pan until just smoking. Add the Paste and stir well for about 30 seconds. Add the Beef and fry quickly until just browned (1-2 minutes). Add the Carrot, Peppers, Peas and Bean Sprouts and stir well. Cook for 1-2 minutes if you like the veg crunchy. Add the drained noodles and stir well before adding the Lime Juice, Fish Sauce, Soy Sauce and Honey (or Brown Sugar), Stir well and let cook for one more minute to let the flavours combine. Serve topped with a few raw Bean Sprouts.

Arancini with Sea Bass and Pesto

Arancini with Sea Bass and Almond Pesto

I've always been intrigued by Arancini, little balls of leftover Risotto breaded and fried until golden. It took me until now to cook some and two things struck me...1. It was absolutely worth the wait and 2. Why have I not made these beauties before?! They do give off the impression that they'll be somewhat complicated or lots of hassle but they really aren't. To be honest, the ones I made are misshapen and slightly burnt in places but it doesnt seem to detract from their deliciousness at all!

I really wanted to make the Arancini and when I was trying to think of something to accompany them, I noticed that the fish monger's in Newbridge had a special on Sea Bass and I also wanted to start using up the mountain of homemade Pesto sitting in my fridge, all these elements came together beautifully!

This may sound like a lot of elements to prepare but none of it is very time consuming and everything cooks very quickly so you won't be spending hours over the stove. The Arancini are great served at room temperature so you can cook these first and then your Sea Bass. The Salad can be prepared before anything else and you can make your Pesto a week or two in advance if you wish! I didnt make a Salad Dressing as I didnt want to take from the Pesto and I also served two fillets of Sea Bass per person as they were quite small, if they are larger then one per person should suffice.

Homemade Almond Pesto

40g Basil Leaves

50g Almonds (Peeled and Toasted)

1 Clove Garlic

25g Pecorino Romano/Parmesan (Grated)

120ml Extra-Virgin Olive Oil

Sea Salt and Freshly Ground Pepper

1. Put the Basil, Toasted Almonds and Garlic into a Pestle and Mortar with some Sea Salt and bash into a fine Paste. Add the Cheese and slowly pour in the Oil, stirring all the time, Taste and add Sea Salt and Pepper if required.

For a more traditional Pesto, replace the Almonds with Pine Nuts. This is a really tasty Pesto that works great on almost anything. It will keep for a few weeks in the fridge but make sure you keep a layer of Olive Oil on top to stop the air from getting to it. For an alternative Pesto recipe click here.

For the Salad

1/2 Ramiro Red Pepper (sliced)

1 Plum Tomato (sliced, then roughly chopped)

10 Radishes (5 quartered, 5 thinly sliced)

1 Baby Gem Lettuce (roughly pulled apart and torn)

 

For the Arancini

400g leftover Risotto of any kind (I had Chorizo and Veg)

40g Pecorino/Parmesan

4 Eggs (beaten)

100g Dried White Breadcrumbs*

Sea Salt and Freshly Ground Pepper

Vegetable Oil for Deep/Shallow Frying*

For the Sea Bass

Sea Bass Fillets (I served 2 per person)

Sea Salt and Freshly Ground Pepper 

4tbsp Rapeseed Oil

1tbsp Pesto per person.

1. Prepare your Salad, mix well and leave in the fridge until needed. Put the Risotto into a large bowl and add the Cheese, 2 beaten Eggs, a little Sea Salt and Pepper. Mix well with wet hands and shape into balls slightly smaller than golf balls, you should get about 15-16. Put into the fridge to firm up for about half an hour.

2. Prepare your Sea Bass by seasoning the skin well with Sea Salt and Pepper and allow to sit at room temperature for 5-10 minutes. Meanwhile, Put the other two beaten eggs on one plate and the breadcrumbs on another. Season the breadcrumbs and mix well. Roll the Arancini in the egg and then the breadcrumbs and Deep or Shallow Fry* for 5 or 6 mins until golden and crispy before draining on some Kitchen Paper. Leave to one side while you cook the Sea Bass.

3. In a clean pan, Heat the Oil until almost smoking and add the Sea Bass Fillets, skin side down. Season the top and cook until almost finished (until the top is going white) before flipping them and cooking for 30s-1 minute on the flesh side, remove from the pan and plate up!

4. Start by putting a 1/4 of the salad on each plate and topping each one with 1/2tbsp of Pesto, lay the Sea Bass Fillets on top and smear these with the other 1/2tbsp of Pesto. Serve with the Arancini.

*I Shallow Fried my Arancini and wouldn't do it again. They lost their shape very quickly and although I enjoyed their rustic look, I feel that deep frying would be the better option.

*If you haven't got dried white breadcrumbs, simply put a few slices of white bread into a food processor and pulse until fine. Spread on a baking tray and put into the oven at about 70-80 deg until dried, an hour or so should do it. Keep in an airtight container.

Chicken and Olive Stew

Chicken and Olive Stew

On Saturday I took in my first visit to Naas Farmers Market to see what i could pick up for a Sunday dinner and, although the weather was awfull, the produce on sale was fantastic. The first thing to take my attention was the "Real Olive Company" stall where I picked up some beautiful Organic Kalamata Olives. Having bought these I decided I would make a Chicken and Olive Stew so I trodded over to the Veg stall and picked up some Kildare Spuds, some Runner Beans and some beautiful Italian Cherry Tomatoes. Although I failed to see any Chicken, I did treat myself to a wonderfully strong Farmhouse Cheddar, made in Co.Wicklow. A quick stop on the way home to pick up a Free Range Chicken and I was all set for the Sunday Stew!



This is a great one pot dish and is very easy to make. I bought myself a standalone Induction hob about a month ago and since then I've mostly been doing one pot dishes, I cant go back to the frustratingly slow electric cooker in our house! Use whatever Veg takes your fancy in this and feel free to swap out the whole Chicken for a box of Chicken Thighs/Drumsticks or whatever you prefer. For the Olives, try to buy them with the stone in and remove it yourself, they start to lose flavour as soon as the stone is taken out and there really is no comparison. Its also important to use a good Chicken Stock here, homemade is best but if not then a good quality cube will suffice.

Serves 4

3tbsp Extra-Virgin Olive Oil
2 Small Onions (finely chopped)
1 stick Celery (finely chopped)
1 clove Garlic (finely chopped)
1.5Kg Whole Chicken (jointed into 2 breasts and 2 legs and seasoned)
100ml White Wine
500ml Chicken Stock
8 Cherry Tomatoes (quartered)
10 Kalamata Olives (roughly chopped)
1tsp Dried Oregano
2 Dried Bay Leaves
1tbsp White Wine Vinegar
500g Potatoes (2cm diced)
100g Runner Beans (sliced 1cm width)
Sea Salt and Freshly Ground Pepper

1. Add the Oil to a large pan over a medium high heat and add the Onion, Celery and Garlic, season and as soon as the Onion starts to colour add the Chicken Pieces (throw the wings in too) and brown all over. Add the Wine and scrape the bottom of the pan with a wooden spoon to loosen any bits that are stuck. Cook for 5 mins.

2. Add the Chicken  Stock, Tomatoes, Olives, Oregano, Bay Leaves and Vinegar. Season well, bring to the boil, reduce the heat and simmer for 15 minutes, stirring occasionally. Add the Potatoes and continue to simmer for another 10-15 mins until everything is just cooked. Add the runner beans, stir well and cook for a further 3-4 mins. Ensure the Chicken is cooked with a thermometer or make sure the juices run clear. Taste and adjust the seasoning to taste. Serve with some thick, crusty Bread.

Linguine ai Frutti di Mare

Linguine ai Frutti di Mare

Seafood Linguine

Linguine ai Frutti di Mare is one of my favourite dishes and for me captures everything beautiful about Italian Cuisine. Its a wonderfully refreshing dish that is both quick and delicious and can be made very easily for two or twenty.

Every region in Italy (probably every town) has their own variation on this dish but for the most part they fall into two categories; with tomato or without tomato. I prefer without tomato as it allows the fish to shine through with less distraction. I've been trying different recipes of this for about a year and this is my favourite. The only rule is to make sure the fish is as fresh as possible!

Serves 4

4tbsp Extra-Virgin Olive Oil
2 Cloves Garlic (thinly sliced)
1 Red Chilli (seeds in or out, finely chopped)
100ml White Wine
500g Fresh Mussels
500g Fresh Clams
300g Fresh Prawns/Crevettes
1 Fresh Squid Tube (cut into rings)
Juice of half a Lemon
Handfull of Flat Leaf Parsley (finely chopped)
400g Dried Linguine 

1. First, soak the Mussels and Clams in salted water for about an hour and then wash each one, removing the beards from the Mussels as you go. If any are open, tap sharply on the counter, discard any that don't close.

2. Cook the Linguine in about 4 litres of well salted boiling water until al dente. Drain, reserving some of the cooking water, drizzle some olive oil over the pasta and stir.

3. Meanwhile, heat the Oil in a saucepan over a medium heat and add the Garlic and Chilli, Fry for a couple of minutes making sure not to burn the Garlic. Add the Wine and then the Mussels and Clams, put the lid on and allow them to cook until they open, Shake the pan occasionally to help them along. Discard any that dont open. 

3. Add the Prawns/Crevettes, season, add the lemon juice and cook for 2 minutes before adding the squid. Cook for 1-2 minutes more before adding the Parsley and Linguine. Add four tablespoons of the Pasta cooking water and stir well. Check for seasoning adding more Salt, Pepper or Lemon Juice if necessary. Serve with some good Bread.

Alternatives

This dish can be made a number of different ways and the easiest alternative is to add some halved Cherry Tomatoes with the Prawns. The Fish can be swapped out for almost anything but be aware that flaky fish will soak up the sauce and leave a much drier result. Another favourite of mine is to swap out the Parsley for finely chopped Spinach.