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.

Lentil and Pork Stew

Lentil and Pork Stew

I'm a really big fan of one pot dishes, it saves on the washing up and invariably means that it will be a simple to make yet delicious meal. I didn't always enjoy a good stew but thankfully I have changed my ways and now consider them among my favourite dishes to eat (depending on the stew of course!) This one takes advantage of all round "Super Food" Lentils. I know some people find Lentils a bit bland and boring but as with anything that's cooked in and absorbs liquid, the liquid is the key! I find it best to cook them in a well flavoured stock and to be relatively liberal with the seasoning, the Extra-Virgin Olive Oil added at the very end is also a great flavour boost and really brings everything together beautifully!


I can't let this week go by without mentioning my little tour last weekend which took me to the fabulous city of Cork on Friday. I managed to sneak away from the venue just before the load in to visit the Foodie's Paradise, The English Market! I can't find the words to describe this place, fresh everything, everywhere!! Rows of Fresh Fish of all kinds sitting opposite fridges full of every type of Cheese imaginable aswell as lots of Fruit, Vegetables and to my particular delight, lots of Hams and Charcuterie! As I was going to be in a hot venue all night I was never going to buy too much so I settled on a few slices of Prosciutto di Parma, some Pecorino Cheese and some Kalamata Olives, all of which were devoured over the course of Soundcheck and Gig. I also managed a quick stop in Maher's on Oliver Plunkett Street to pick up my favourite blend of coffee beans and went back to the venue a very happy camper.....until I saw the amount of music equipment to be loaded up a stairs! Ok back to the Stew!!

Serves 4

4tbsp Extra-Virgin Olive Oil
1 Onion (finely chopped)
1 Carrot (finely chopped)
1 Red Pepper (finely chopped)
200g Good Pork Mince
250g Lentils (Black)
700ml Good Vegetable Stock
1tbsp Tomato Puree
1tsp Dried Oregano
Sea Salt and Freshly Ground Pepper

1. Heat 3tbsp of the Olive Oil in a pan over medium heat, add the Onion, Carrot and Red Pepper and season well, cook for 5-7 minutes until softened.

2. Add the Pork Mince and brown well for 5-7 minutes before adding the Lentils and Stock, season well. Bring to the boil and reduce the heat to a simmer, cook for 30 minutes before adding the Tomato Puree and Oregano. Stir well and cook for a further 5 minutes. Ensure that the Lentils are tender and adjust the seasoning if necessary, stir in the remaining 1tbsp of Extra-Virgin Olive Oil just before serving. Serve with some crusty bread.

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!

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.

Seafood Couscous

Seafood Couscous

My love of Seafood has been well documented on this blog but I love cooking it and I also love eating it so I think it might continue into the foreseeable future. This time the accompaniment is Couscous, this underrated African and Sicilian staple is the perfect fast food, taking only a few minutes to cook (well, more like re-heat, as 90% of the couscous available to buy here is pre-steamed and only in need of reheating!)  



I used Mussels and Squid in this recipe, feel free to change this up. Clams would be a great addition but they are far more expensive than mussels and Octopus could be used instead of the squid, just make sure you tenderize it first to avoid chewiness! The Chilli adds a lovely heat to this dish but if you think it might be too much, just remove the seeds before cooking and if your like it hot, add more! Preparing Mussels is covered here for anyone thats unsure.

Serves 4

4tbsp Extra-Virgin Olive Oil
1/2 Courgette (finely chopped)
1/2 Red Onion (finely chopped)
1 Small Carrot (finely chopped)
1 Stick Celery (finely chopped)
150ml White Wine
1Kg Mussels (soaked and cleaned)
8-10 Cherry Tomatoes (quartered)
1 Red Chilli (finely chopped)
1handfull Spinach (finely chopped)
1 Squid Tube (cut into rings)
Sea Salt and Freshly Ground Pepper

250g Pre-Cooked Couscous
2tbsp Extra-Virgin Olive Oil

1. Put the Couscous into a bowl/measuring jug and cover with approx. 375ml of boiling water. Cover with aluminium foil and let stand for 7 minutes. Fluff with a fork, stir in the Oil, season well and cover with the foil again until needed.

2. Meanwhile, Fry the Courgette, Red Onion, Carrot and Celery in the Oil over a medium heat for 7-10 minutes until soft but not coloured. Season well when you first add them to the pan. Add the Wine and cook for 2-3 minutes.

3. Add the Mussels and cover the pan (using a lid or tightly cover with foil). Let cook for 4-5 minutes, shaking the pan a couple of times until the mussels open. Discard any that remain closed. Add the Tomatoes and Chilli, season well and cook for a further 7-10 minutes.

4. Add the Spinach and Squid, stir well, cover and cook for 2-3 minutes until the squid is cooked. Mix the Couscous and Seafood together in a large bowl and serve with some good crusty bread.

Gnocchi with Duck and Tomato Sauce

Gnocchi with Duck and Tomato Sauce

On Saturday, I decided it was time for a treat, on the lookout for something to make for dinner I happened upon a Duck and, having never cooked one before, took on the challenge! It turned out to be relatively simple to get a Duck tasting great, a tiny drop of olive oil and plenty of Salt and Pepper on top and half a Lemon inserted into its behind made for a delicious meal, even if I did have an extremely frustrating time carving the plonker! I also made a delicious Paté from its liver and reserved the fat for Sunday's Roasties, all in all a very productive evening!

Although we devoured the majority of the duck there was exactly 170g of leftover meat (after our 3 cats and dog had their bit of course) and today was the day to use it up! I had planned on doing something similar to the Duck Confit Pie I'd had in Paris (replacing the Lamb/Beef with Duck in a Shepards Pie) but I was feeling a little more adventurous so I settled on Gnocchi with Duck and Tomato Sauce!

Don't be put off by making Gnocchi, its relatively simple and the worst that should happen is that its heavy and a bit stodgy but it'll get better the more you make it. This master recipe for Gnocchi is way more than you'll need but freeze the leftovers on a baking tray and once frozen put into freezer bags (stops them sticking together). They can be cooked from frozen, it just takes 4-5 mins rather than 1-2!

For The Gnocchi:

1Kg Floury Potatoes
300g Plain Flour (extra to dust)
1 Egg (beaten)
Sea Salt and Freshly Ground Pepper

For the Duck and Sauce (Serves 2)

2tbsp Extra-Virgin Olive Oil
1 Medium Onion (finely chopped)
1 Small Chilli (Seeds in or out, finely chopped)
170g Cooked Duck (in small chunks)
1 Tin Chopped Tomatoes
1tsp Sugar
1tsp Dried Oregano
Sea Salt and Freshly Ground Pepper
Freshly Grated Parmesan to serve


1. Keep the skins on the Potatoes and wash them well. Put them in a saucepan with plenty of cold water and bring to the boil. Cook until tender throughout but not falling apart, 20mins or so depending on size. Drain and peel as soon as possible, mash while still warm. Allow to cool for at least 30-45 minutes.

2. Season the Potatoes well and add the Egg, mix well and add in the Flour. Mix through and form into a dough. Turn the dough out onto a floured work surface and roll out chunks of it into long sausages. Cut with a sharp knife at 2cm intervals. If you're feeling patient you can roll each one off a fork to create ridges but its not essential.

3. Cook the Onion in the Oil over a medium heat for 5 minutes until soft, season with Salt and Pepper. Add the Chilli and cook for another 2-3 minutes before adding the Duck. Season well and cook for 5 mins. Add the tin of Chopped Tomatoes, the Sugar (to balance the acidity) and Oregano. Simmer uncovered for 15 mins.



4. Meanwhile bring a saucepan of lightly salted water to the boil and 2 mins before the sauce is done add in enough Gnocchi for 2 (how hungry are you?!) When they float they're cooked! Remove with a slotted spoon and add straight to the pan with the Duck and Tomatoes. Mix well and Serve with plenty of Parmesan over the top.

Variations

This could be made with almost any leftover meat so dont go rushing out to get a Duck for it! Add whatever you like to the sauce, I usually prefer to make my sauce from Passata but I wanted this a little more chunky! Plenty of Basil in the sauce usually works well.

Finally my apologies for the terrible pictures!! I left my trusty camera in my Parents house yesterday and so had to rely on the phone! Not too bad considering!

Simple Fish Soup

Simple Fish Soup

From an early age, my Dad used to take my brother and I fishing almost every month. Hail, rain or shine we'd be sitting on the side of a lake or river with some form of dead bait on the end of our line waiting for the slightest of movements of the rod to indicate a fish was on. As we got older we were promoted to spinning and eventually the art of fly fishing but one thing always remained, the sense of excitement when you felt the pull of a fish, guessing how big he was and usually being incredibly surprised with the fight they put up (especially Pike!). My favourite time for fishing was always the trout season when we'd take home our catch and have it that day for dinner. Nothing better than fresh, wild trout!

My fishing days are pretty much behind me apart from the odd excursion but my excitement for fish remains very much intact. For me, fish epitomizes the quick, delicious and healthy meal. It can be prepared so quickly and yet still be so delicious. This is a very simple yet delicious fish soup. It's very filling and it looks impressive too. Please dont neglect to put the bread at the bottom of your serving dish, it soaks up all the flavour and is the perfect way to round off the meal. As always, the quality of the fish will determine the outcome of this meal, get the freshest you can. This recipe will serve 4 as a starter or 2 as a good sized main. Enjoy!

1tbsp Semolina optional
3tbsp Extra-Virgin Olive Oil
1 Small Onion (finely chopped)
7-10 Mini San Marzano Tomatoes or good Cherry Tomatoes (halved)
1tbsp Tomato Puree
80ml White Wine
500g Mussels
700ml Vegetable Stock
200g Tiger Prawns
1 Squid Tube (cut into rings)
1tsp Dried Oregano
100g Orzo Pasta
Juice of 1/2 Lemon
Sea Salt and Freshly Ground Pepper
1 Ciabatta Roll (halved)

1. Put the mussels in a large mixing bowl and cover with cold water. Add a good pinch of Sea Salt and 1 heaped tablespoon of Semolina (optional) and leave to soak for one hour. Remove from the water and wash under cold running water, taking off the beards and any barnacles as you go. If any mussels are open, give them a sharp tap on the counter, if they dont close immediately discard.

2. Heat the Oil in a saucepan over a medium heat and add the onion, season well and allow to cook for 5-7 mins until soft but not coloured. Add the Tomatoes and Tomato Puree and cook for 1 minute, add the wine and stir well. Tip in the mussels, put on the lid and allow to cook until the mussels open, a good shake every now and again will help them on their way! Discard any that remain closed.

3. Add the Stock, Prawns, Squid, Oregano and Pasta. Season well and bring back to the boil, put on the lid and simmer for 8 minutes. Stir in the Lemon Juice and check for seasoning.

4. To serve, put half (or a quarter if for a starter) of the Ciabatta at the bottom of each bowl and a few good ladles of Fish and Broth on top. 

Variations

There are hundreds of variations on a Fish Soup and every region in Italy will have its own take. I like to add a Chilli for some kick and of course any fish can be added depending on what you like.

Don't turn your back on the cat while doing this one, it can only end in disaster!

Lasagne

Lasagne

One of the most recognisable dishes in the world, the Lasagne Bolognese is one of Italy's most famous and popular exports. It is comfort food at its finest, a deep flavoured Ragu layered with some beautiful Pasta and a deliciously rich Bechemel Sauce, baked until bubbly.....fantastico! This is not a traditional Italian Lasagne Bolognese but is instead, my take on the classic. I've added Porcini Mushrooms to give a more earthy flavour while the Cherry Tomatoes on top help to cut through the rich Ragu beautifully.

For The Meat Sauce/Ragu:

5tbsp Extra-Virgin Olive Oil
250g Pork Belly (diced)
400g Minced Beef
400g Minced Pork
1 Large Onion (finely chopped)
1 Large Carrot (finely chopped)
1 Celery Stick (finely chopped)
2 Large Cloves of Garlic (finely chopped)
150ml White Wine
25g Dried Porcini (soaked in hot water for 30 mins, keep the juice, dice)
80ml left over Porcini soaking juice
10 Cherry Tomatoes (halved)
500g Tomato Passata
2 Bay Leaves
1tsp Dried Oregano
Sea Salt and Freshly Ground Pepper

For The Pasta:

200g Italian "00" Flour (or Extra Strong Bread Flour)
2 Eggs

For The Bechemel:

50g Butter
2.5tbsp Flour
550ml Milk
Sea Salt and Freshly Ground Pepper

50g Freshly Grated Parmesan Cheese
12 Cherry Tomatoes (halved)

1. Add the Oil to a saucepan over medium heat and add the diced Pork Belly. Fry for 5-6 minutes and add the Onion, Carrot, Celery and Garlic. Sweat for 5-10 minutes until soft.Turn the heat up, add the Beef and Pork mince, season well and brown for 7 minutes.

2. Add the Wine and cook off. Add the diced Porcini, 80ml of the soaking juice, Passata, Cherry Tomatoes, Bay Leaves and Oregano. Season well, bring to the boil, reduce the heat, cover with a lid (leaving a small gap for steam to escape) and simmer for 1 and a half hours, stirring occasionally. If the sauce is too watery you can take off the lid and reduce for 10-15 minutes.

3. Next make the pasta. Tip the flour onto a clean table, make a well in the centre and crack the eggs in. Beat with a fork and then gradually work in the flour from the sides. Bring together with your hands and knead for a few mins until it become springy. Cover with Cling Film and put in the fridge for 30 mins.

4. Next , the Bechemel. Melt the butter in a saucepan and when its melted add the flour. Stir for 2-3 mins being careful not to let it burn. Slowly add the milk and whisk continuesly while heating until is thickens (approx 7-10 minutes) Season well, remove from the heat and set aside.



5. Remove the Pasta from the fridge, unwrap and flatten. If rolling by hand you're aiming for the thickness of two playing cards (Really Thin!) A pasta machine works best and its good to have a few helpers for the lower settings! Roll to the thinnest setting working down from the highest (Roll through the highest setting 5 times first, folding in half between each roll, to improve the texture) Dust with flour when necessary. Cook in well seasoned boiling water for 1 minute and drain well. Lay out on a table to avoid them sticking together.

6. Remove the Bay Leaves from the Meat Sauce and take it off the heat. Lightly oil the bottom of your baking dish and begin with a light layer of Meat Sauce, followed by Bechemel, a little Parmesan and a light seasoning of Salt and Pepper. Top with a layer of the Pasta and repeat the process until the dish is almost full. Finish with a good layer of Bechemel and a good sprinkling of Parmesan Cheese. Season again and finish with halved Cherry Tomatoes around the edges. Bake for 25-30 minutes at 180 degrees C. Serve with some good Garlic Bread.

Variations

This is another great base recipe that can easily be adjusted to taste. Add extra vegetables to the Ragu for a more nutritious hit or add some Basil to get that quintissentially Italian flavour. One layer of Prosciutto in the middle of a Lasagne can also work great and dotting little balls of Mozzarella in the layers before baking makes for a lovely surprise! Dried Pasta can also be used instead of fresh if time is short.