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.

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. 

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.

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.

Frittata

Leftovers Frittata

One of the best things about cooking a big Sunday Roast has got to be the leftovers! For some reason, everything seems to taste better the next day, even more so when you add a few extra ingredients and turn it into a whole new dish. Yesterday I cooked Braised Beef, Roast Chicken and all the trimmings for my family and it seems that no matter how many there are to be fed, there's always plenty of leftovers. Sometimes these make their way into Curries, Stews or even Salads but this time I decided to go for a Frittata fit for a King!

This can be eaten hot but is also delicious served cold with some salad.

Serves 6-8

5tbsp Extra-Virgin Olive Oil
1 Large Red Pepper (cut into strips)
1 Large Yellow Pepper (cut into strips)
1 Clove of Elephant Garlic (or 2 normal cloves) (finely chopped)
Leftovers! (I used Beef, Chicken, Roast Potatoes and Mash) (roughly chopped)
12 Eggs (beaten)
10g Freshly Grated Parmesan
Sea Salt and Freshly Ground Pepper


1. Fry the Peppers and Garlic in the Oil over a medium heat for 10 mins. If the Peppers get slightly charred on the edges all the better. Add the leftovers, season well and continue to cook for 5-7 minutes.

2. Add the beaten Eggs and stir well to ensure they've made their way to the bottom of the pan, season again and allow to cook until a crust has formed at the bottom and it has set most of the way to the top.

3. Put the Frittata under a pre-heated hot grill and allow to set on top. Sprinkle over the Parmesan and a little Pepper and place back under the grill until the cheese has melted. Cut into wedges and serve with some Salad or Crusty Bread.

Variations

This Frittata can be made with almost any leftovers so whatever you have should work! Try adding some grated Cheddar into the Egg mix to give extra richness and fresh Herbs will add a real depth of flavour.

Shepard's Pie

Extra Nutritious Shepard's Pie

So as the rain continues to pelt down and the howling wind continues to bellow, its time for another great winter recipe to warm the entire family for the long winters evening. The simple Shepard's Pie has always been one of my favourite dinners, its warming and filling and is the perfect all in one dish. For this version I have added extra vegetables to make it extra nutritious and I've also gone with a Sweet Potato topping to increase the goodness while also adding a great flavour.


Serves 6


*4tbsp Extra-Virgin Olive Oil
*1 Large Onion (finely chopped)
*1/2 Courgette (peeled and finely chopped)
*1 Red Pepper (finely chopped)
*2 Celery Sticks (finely chopped)
*1 Large Carrot (peeled and grated)
*500g Lamb Mince
*100ml White Wine
*1 Can of Chopped Tomatoes
*300ml of Strong Lamb Stock
*1tsp Dried Oregano 
*2 Bay Leaves
*2tbsp Worcestershire Sauce
*800g Sweet Potatoes (peeled and chopped)
*150ml Cream
*25g Freshly Grated Parmesan Cheese
*Sea Salt and Freshly Ground Pepper


1. Saute the Onion, Corgette, Red Pepper, Celery and Carrot in the Oil over a medium heat for 7-10 minutes until soft. Season well with Salt and Pepper as soon as added to the Oil.

2. Add the Lamb Mince, season and brown all over. Add the Wine and cook for a few minutes to burn off the alcohol. Add the Can of Tomatoes, Stock, Oregano and Bay Leaves and bring to the boil. Put on the lid and simmer over a low heat for 1 hour.

3. Remove the Bay Leaves, turn up the heat and reduce, stirring constantly until it becomes thick.

4. Meanwhile, cook the Sweet Potatoes in well seasoned boiling water until tender all the way through. Drain and season well. Add the cream and mash well until smooth.

5. Put the mince mixture into a baking dish and top with the Sweet Potato mash. Even it out with a fork and sprinkle over the Parmesan. Top with a good grinding of Pepper and bake in a pre-heated 180 degree (C) oven for 30 minutes. 

Variations:

This is another great base recipe to which you can add almost anything. Extra veg are the obvious choice but also some streaky bacon added before the mince will really add a great depth. Although Shepard's Pie is traditionally Lamb, the meat could be swapped out for almost any minced meat and a mixture of two or three would work brilliantly. Obviously standard mashed Potatoes could be used on top if anyone dislikes Sweet Potatoes and Cheddar could replace Parmesan if preferred.