Highs and Lows 1

This Week's

Highs and Lows

6/8/2014

I've decided to add a weekly 'Highs and Lows' post to my blog to document the tasty and not so tasty cibo that crosses my path each week! 

High: Sweet Potato Fries and Avocado Mayo - The Good Food Cafe @ Michael Murphy's, Newbridge.

In the interest of clarity, I have to say that I used to work in this lovely little cafe located in Michael Murphy's furniture shop on the main street of Newbridge. Ali and I popped in for lunch yesterday. I haven't worked here in over a year and it's now under the new ownership of chef Dora-May Cousins but I decided I wouldn't do a full review. One thing I must include though are the delicious sweet potato fries and avocado mayo that accompanied my cajun chicken burger. The fries are crispy and perfectly seasoned and are perfectly matched by the fresh and creamy avocado mayo. Wonderful!

Low: Prosciutto and Mozzarella Frittata - Home cooked

I went to Naas Farmer's Market last Saturday and along with my usual bounty of fresh fruit and vegetables, I picked up some Irish buffalo mozzarella. It's deliciously creamy, slightly salty and is the perfect addition to any pizza or sandwich. Unfortunately after two days in the fridge it loses these qualities and soured my otherwise perfect frittata. It was completely my fault though, when fresh, it's a great product. 

Shepherd's Pie

World Cup, Day 13 - England

Shepherd's Pie

It's been a miserable World Cup for England. Out in the group stages after a miserable three games it looks pretty bleak for our neighbours. I decided to celebrate a classic British dish, the much loved Shepherd's Pie. Although this wouldn't be considered a summer dish we are in Ireland so it has its place in June as well as December.

I posted a recipe for Shepherd's Pie back in October (can be found here) but this is a more basic version. I've stuck with my favourite topping of sweet potatoes. They add more flavour and provide a healthier option than standard potatoes. I also used beef mince as (yet again) I couldn't get my hands on lamb today. 

Serves 2-3

5 tbsp Extra-Virgin Olive Oil
1 Onion (finely chopped)
1 stick of Celery (finely chopped)
2 Carrots (finely chopped)
1 Chilli (deseeded and finely chopped)
500g Mince Beef (or Lamb)
100ml Red Wine
500ml Beef Stock
2 Bay Leaves
600g Sweet Potatoes (peeled and chopped)
pinch of Cayenne Pepper
4 tbsp Milk
Sea Salt and Freshly Ground Pepper

1. Heat 3 tbsp of the oil over a medium heat and add the onion, celery, carrot and chilli. Season and cook for 6-7 minutes to soften. Add the mince, season and brown all over before adding in the wine. Cook for 5-6 minutes to burn off the alcohol. Add the stock and bay leaves and stir well. Cover and simmer on a low heat for 1 hour. 

2. Meanwhile put the chopped sweet potatoes onto a baking dish and add the remaining 2 tbsp of oil and cayenne pepper. Season with salt and stir well to ensure everything is coated. Cook in a 180 degree oven for 30 minutes. Remove from the oven and mash with the milk. Check for seasoning.

3. Put the beef mixture into a baking dish and spread around evenly. Top with the mashed sweet potato and spread evenly with a fork. Bake for 20-25 mins at 180 degrees. Enjoy!

Moules - Frites

World Cup, Day 6 - Belgium

Moules Frites

Mussels and Chips

Day 5 of the World Cup provided another impressive scoreline with Germany defeating Portugal 4-0. My Portuguese fish stew worked well, so today I stayed with the fish theme - the Belgian dish Moules-Frites. This is a simple dish that takes advantage of great tasting shellfish. 

I decided against making deep-fried chips and went with the healthier option of roasted sweet potato chips. They complement the mussels perfectly. The chilli and wine bring the mussels to life, with the lemon juice balancing the dish. One of the best things about mussels (apart from their price) is the speed at which they cook; great for a quick supper after work. 

Serves 2

For the sweet potato chips:
2 Large Sweet Potatoes
2 tbsp Extra-Virgin Olive Oil
2 tsp Dried Oregano
Sea Salt and Freshly Ground Pepper

For the mussels:
1 Kg Fresh Mussels (cleaned and de-bearded)
2 tbsp Extra-Virgin Olive Oil
1 Onion (finely chopped)
1 Chilli (finely chopped)
1 clove of Garlic (finely chopped)
zest of 1 Lemon (keep lemon for juice)
200 ml White Wine
Sea Salt and Freshly Ground Pepper
handful of Fresh Flat Leaf Parsley (finely chopped)

1. First make the chips. Cut the sweet potatoes and place on a baking dish. Pour over the oil and oregano and mix, to ensure everything is evenly coated. Season well and roast in a 190 degree oven for 20-25 minutes. Give them a good shake halfway through.

2. Next, prepare the mussels. Make sure they're clean, de-bearded and all are closed (if not, give them a sharp tap, if they don't close, discard). Heat the oil over a medium heat and add the onion, chilli, garlic and lemon zest. Season and cook for 5-7 minutes to soften. Add the wine and bring to the boil before adding the mussels. Put a lid on the pan and allow to cook for 3-5 minutes, shaking every so often, until the mussels open (discard any that remain closed). Take the lid off, add parsley and the juice of half a lemon. Allow to cook for another 2 minutes before serving with the chips.

Ragu Pie

Leftover Ragu Pie

A good ragu is a beautiful thing; different meats stewed for hours with a little tomato to create a rich and delicious sauce. In Ireland this isn't usually the case. Here we tend to put in a bit of beef mince, a jar or two of (insert your favourite brand here) bolognese sauce and give it a half hour on the stove. We then add it to overcooked spaghetti and because spaghetti can't hold a thick sauce, we're left with a giant puddle of something that tastes like a very sweet tomato sauce with a little mince going through it. Try this instead:

Heat a good glug of extra-virgin olive oil over a medium heat and add a finely chopped onion. Cook for 2 minutes before adding a finely chopped carrot, a finely chopped chilli and a finely chopped stick of celery. Season well and cook for 5-7 minutes until soft but not coloured. Add 400 g of beef mince, 200 g of lamb mince, 200 g of pork mince and 2 finely chopped lamb kidneys. Season and brown all over before adding a glass of good red wine. Cook for 5 minutes and add 500 g of tomato passata and a teaspoon of dried oregano. Cover, reduce the heat and cook for 2-3 hours.

This will give you a delicious and deep flavoured ragu. Serve with tagliatelle or some penne pasta that will hold the sauce. Italians reckon 100g of pasta is enough per person but they generally have a couple of courses so I think for safety, if its the only course, I'd allow 120g per person.

Invariably, no matter how many have to be fed, I'm always left with plenty of leftover ragu. It's so filling that you don't need to serve massive portions; enough to coat the pasta is perfect. I've been thinking of ways to use up leftover ragu and a somewhat obvious Shepherd's Pie came to mind. It's not the same as the lamb filling but I thought it might be a nice change and it would create another substantial dish to feed many. If you only have a little ragu left don't worry; even a thin layer will be sufficient.



Preheat oven to 180 degrees. Peel as many sweet potatoes as you need and boil in lightly salted water until tender. Drain, season well and mash adding about half a glass of milk (or cream if you prefer) as you do so. Check for seasoning and add extra salt/pepper if required. Lightly oil a baking dish (one that you'd use for a Lasagna or a Shepherd's Pie will be perfect) and spread the ragu evenly over the base. Add a layer of Parma ham/prosciutto on top of the ragu and spread the sweet potato mash over the prosciutto. Flatten with a fork, creating little peaks as you go. Sprinkle plenty of pepper over the top and place in the oven to cook for 30-40 mins. Serve with good crusty bread.

This pie can be adapted to your own taste. Feel free to add a layer of Parmesan cheese after the prosciutto or swap the sweet potatoes for normal potatoes if you prefer. I didn't give exact quantities here as it depends how much ragu you have left. A thick layer is great but as I said above, a thin layer of ragu is fine, the rest can be made up with the sweet potato; its probably healthier!

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 Quinoa Stew

Chicken and Quinoa Stew

This dish came about when I got home a few weeks ago and realised I hadn't gone to the shop to get the necessary ingredients for the nights dinner. My laziness kicked in and instead of going back out, I just had a root in our well stocked press and threw this together. It worked out extremely well and I've made it plenty of times since, tweaking slightly each time until I got to this beautiful, warming dish.

Don't be put off by the Chilli in the recipe, it is removed before serving so just gives the dish a lovely warmth especially important during these freezing evenings. Feel free to buy a whole Chicken and joint it instead of just buying the legs. The legs are usually cheaper and have a better flavour but a whole Chicken will be better value if you use it for a stock.

Serves 4

4tbsp Extra-Virgin Olive Oil
1 Large Onion (finely chopped)
2 Cloves of Garlic (finely chopped)
1 Stick of Celery (finely chopped)
1 Large Carrot (finely chopped)
4 Free Range Chicken Legs (Cut into thigh and drumstick)
6 Tomatoes (roughly chopped)
1.2 Litres of Good Chicken Stock
2 Dried Bay Leaves
1 Chilli (pierced a few times)
1tsp Dried Oregano
1tsp Dried Thyme
1tbsp White Wine Vinegar
150g Quinoa
4 Small Sweet Potatoes (cut into 2cm cubes)
Sea Salt and Freshly Ground Black Pepper

1. Saute the Onion, Garlic, Celery and Carrot in the Oil over a medium heat for about 7 minutes or until softened, season as soon as you add to the pan. Add the Chicken and brown lightly all over before adding the tomatoes. Season and cook for 5 minutes.

2. Add the Stock, Bay Leaves, Pierced Chilli, Oregano, Thyme and Vinegar and season. Bring to the boil, cover almost fully with a lid (leaving a little gap for steam to escape), turn down the heat and simmer for 45 minutes. 

3. Add the Quinoa and Sweet Potatoes, season and simmer with the lid off for a further 20-30 mins until the Quinoa and Sweet Potatoes are tender. Remove the Bay Leaves and the Chilli and serve with some good bread.

Variations

As with any stew, feel free to add or take away any veg you like/dislike. if you would like a thicker consistency you could coat the Chicken in Flour/Cornflour before adding to the pan or just cook for 15 mins longer with the lid off to allow it to reduce.

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.