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.

Spaghetti alla Puttanesca

Spaghetti alla Puttanesca

'Spaghetti of the Whore' is not the most appetising name for a dish but don't let this put you off! Spaghetti alla Puttanesca is a tangy, salty, fragrant dish you will either love or hate. I love a dish that has big flavour punches and this one delivers. It's the perfect way to quench the salt craving after a few beers and it's quick to prepare. 

There are quite a few stories about how this dish originated. One is that prostitutes around Rome carried all the ingredients with them as they didn't need to be kept cool, so they could cook up the sauce on an open fire on the street. Although this is disputed - many, claim Sandro Petti invented it in the 1950's as he had nothing but these ingredients left in his restaurant to feed a table of hungry punters. To me, it doesn't matter. It's a great dish that will get the taste buds hopping and the forehead sweating! I have seen recipes with similar quantities to serve 4. I don't think there is enough sauce and becomes too plain when cooked this way. I prefer this method.

Serves 2

2 tbsp Extra-Virgin Olive Oil
2 cloves of Garlic (finely chopped)
6-8 fillets of Anchovies in Oil (finely chopped)
1 dried Red Chilli (finely chopped)
90g pitted Black Olives (finely chopped)
1 heaped tbsp Salted Capers (rinsed)
300g Cherry Tomatoes (halved)
1 tsp Dried Oregano
120g Dried Spaghetti
Sea Salt and Freshly Ground Pepper

1.  Saute the garlic, anchovies and chilli in the oil over a medium heat for 3-4 minutes. Add the olives, capers, tomatoes and oregano and season with pepper (don't add salt!). Cover the pan with a lid and cook for 15-20 minutes, removing the lid for the final 5 minutes to thicken the sauce slightly. Check for seasoning.

2. Meanwhile cook the spaghetti in salted boiling water until al dente (about 1 minute less than packet instructions). Drain, reserving the cooking water. Add the drained spaghetti to the sauce and mix well. Add a couple of tablespoons of the reserved pasta water if it's a little dry. Serve.

Chicken and Prosciutto Pot Roast

Chicken and Prosciutto Pot Roast

As much as I relished the World Cup Challenge, I've loved cooking all the food I really enjoy again. Many people think cooking a whole chicken is the chore of a Sunday, but I think it's a great midweek meal with plenty of leftovers to help with lunch in the following days. This dish is simple but the flavours are delicious, especially the tomato sauce. Served with couscous and some stir- fried vegetables, it really is a no fuss dinner that everybody will enjoy!

The secret to the sauce is cooking the chicken on top of it. This allows the chicken to soak up the wonderful tomato flavour and the sauce benefits from the chicken juices and fat. You can remove the skin from the chicken before wrapping with prosciutto if you wish.

Serves 4

1 Whole Free Range Chicken (approx 1.5Kg)
5 slices of Prosciutto/Parma Ham
1 tbsp Extra-Virgin Olive Oil
1 Onion (finely chopped)
1/2 Chilli (finely chopped)
1 Tin of Chopped Tomatoes (400g)
1 tsp Sugar
Sea Salt and Freshly Ground Pepper

Couscous and Stir-Fried Veg to serve

Preheat oven to 180 degrees C.

1. Cover the top of the chicken with slightly overlapping slices of prosciutto and sprinkle a little pepper on top. Set aside.

2. Heat the oil over a medium heat in an oven safe casserole dish (ensure the chicken will fit and the dish has a tight fitting lid) and add the onion and chilli. Season with salt and pepper and cook for 5-7 minutes to soften. Add the tin of tomatoes and sugar and bring to the boil. Place the chicken on top of the sauce and cover the pot with a tight fitting lid. Place in the oven and cook for 1 hour.

3. After an hour, remove the lid and continue cooking for 15-20 minutes until the chicken is cooked through. (check that it's 73 deg C with a thermometer) Serve with couscous and stir-fried vegetables.

World Cup, Quarter Finals

World Cup, Quarter Finals

Day 20 & 21

The quarter finals provided a return to normality as the bigger teams eventually came through. Both nights I celebrated countries who were knocked out but the dishes were a great success!

World Cup, Day 20 - Colombia

Salmon with Hogao Sauce

While researching Colombian cuisine, I found several mentions of 'hogao' sauce. The mix of spring onion, tomato and coriander intrigued me, so I decided to base my dish around it. I was unsure as to what the sauce should accompany but after passing Nick's Fish in Newbridge, I noticed some Irish organic wild salmon. I'm not sure if it's served this way in Colombia but I couldn't pass it up. Wanting to stick to a healthy meal, I served the fish with quinoa (cooked as per packet instructions in a light vegetable stock) and stir fried vegetables - sugar snaps, mini sweetcorn and broccoli, boiled for 2 mins, drained and stir fried for 5 minutes with rapeseed oil. Add a splash of soy sauce for the final minute for an extra blast of flavour. This was my favourite dish of the World Cup so far, it just about overtook the Brazilian Shrimp Stew of Day 1.

Serves 2

For the Hogao Sauce:

2 tbsp Extra-Virgin Olive Oil
5 Spring Onions (white and green parts, finely chopped)
300g Cherry Tomatoes (halved)
2 cloves of Garlic (finely chopped)
1/2 tsp Cumin Seed
12g Fresh Coriander (stalks included, finely chopped)
Sea Salt and Freshly Ground Pepper

For the Salmon:

2 tbsp Extra-Virgin Olive Oil
2 fillets of Fresh Salmon (enough for 2, skin on)
Sea Salt and Freshly Ground Pepper

Quinoa and Stir Fried Veg to serve (see above)

1. To make the sauce, heat the oil over a medium heat and add all of the ingredients except the coriander and seasoning to the pan. Cook for 10 minutes, stirring regularly. Add the coriander and a good pinch of salt and pepper. Cook over a low heat for 10 minutes. Stir and crush the tomatoes with a wooden spoon as it's cooking. Add a little boiling water if it gets too dry (depending on tomatoes). Check for seasoning and set aside until needed.

2. For the salmon, heat the oil over a medium-high heat. Add the salmon, skin side down and season the top with salt and pepper. You will see the fish change colour as it cooks. Allow it to cook like this until the colour changes almost to the top. Flip it over and cook for another 1-2 minutes. Remove the skin from the top with a knife. Serve the salmon on a bed of quinoa and top with the hogao sauce. Surround with the vegetables.

World Cup, Day 21 - Costa Rica

Roasted Fish, Costa Rican Style

I love my fish dishes! I was researching Costa Rica when I came across some recipes for roasted fish. I wasn't particularly looking for fish recipes after the salmon the previous night, but the style really grabbed me. I found it interesting to marinade the fish in orange and lime juice. I had never tried it and yet it made perfect sense. It was delicious! The cooking times may vary depending on how thick your fish is. Any white fish can be used here, I used haddock as it was cheap and available when I was in Naas.

Serves 2

200g Rice
300-400g White Fish Fillets
juice of 1 Orange
juice of 1 Lime
2 tbsp Extra-Virgin Olive Oil
12g Fresh Coriander (finely chopped)
1 clove of Garlic (finely chopped)
350g Fresh Broad Beans (podded)
2 Tomatoes (chopped)
Sea Salt and Freshly Ground Pepper

1. Cook the rice in plenty of salted boiling water until tender. Drain and set aside.

2. Pour the orange and lime juice, oil, coriander, garlic and some seasoning into a baking dish and add the fish. Coat the fish and set aside for 20 minutes.

3. Blanch the podded beans in plenty of salted boiling water for 3-4 minutes and drain. Run the beans under the cold tap for a minute or two. This will make it very easy to remove their tough outer skins. The bean itself is dark green, the skins are much paler. Remove all the skins and set the beans aside.

4. Put the baking tray with the fish and marinade into a pre-heated oven at 180 degrees. Allow to cook for 10 minutes and remove. Carefully lift the fish out of the tray and pour in the cooked rice. Stir well to coat in the marinade and juices. Place the fish back on top of the rice and top with the beans and chopped tomatoes. Season well and place back in the oven for another 7-10 minutes. Serve.

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.

Das Eierbrot and Spaghetti with Meatballs

World Cup, Day 10 & 11 - Germany & U.S.A.

Das Eierbrot and Spaghetti with Meatballs

Day 10 is the first time I've struggled to fulfill my challenge as we had a hectic day but I managed to cheat and prepare a German 'dish' - Das Eierbrot: an open faced sandwich topped with butter and egg. It's simple yet satisfying. With an easy dish like this, it's important to use the right ingredients. Get some good sour dough bread and cover with real butter, no spreadable or heart friendly stuff here please! Then slice a hard boiled egg and place it on top with a sprinkling of salt and pepper - beautiful!

Today, Day 11, I wanted to make something from the U.S.A. It was a tough choice: a nation the size of a continent has several dishes to choose from! I decided on spaghetti with meatballs in a tomato sauce. Most people think this is Italian but it's actually from the U.S.A. Although spaghetti and meatballs are staples of Italian cuisine, they are never served together. Spaghetti with tomato sauce is served as a pasta course, followed by the meatballs as a meat course. Italian chef Paolo Tullio on his Newstalk slot with Sean Moncrieff explained recently that when working in New York, the Italian's would bring a packed lunch of spaghetti with tomato sauce and meatballs. Although the Italians looked upon this as two separate courses, Americans understood it as one meal.

I always make a big batch of meatballs and freeze half of them before cooking. The meatballs should be about golf ball size. Half of the meatballs with the sauce will serve 4-5 people.

Makes 28-30 Meatballs

2 tbsp Extra-Virgin Olive Oil
2 Onions (finely chopped)
2 cloves of Garlic (finely chopped)
500g Beef Mince
500g Pork Mince
1 Egg (beaten)
Sea Salt and Freshly Ground Pepper

For the Sauce:

6 tbsp Extra-Virgin Olive Oil
1 Onion (finely chopped)
1 clove of Garlic (finely chopped)
1 Chilli (finely chopped)
1 Carrot (Grated)
1 stick of Celery (finely chopped)
2 Tins of Chopped Tomatoes
1 tsp Sugar
1tsp Dried Oregano
2 tbsp Parmesan Cheese (grated)
Sea Salt and Freshly Ground Pepper
Spaghetti to Serve

1. Make the meatballs by heating half the oil in a pan and adding the onion and garlic. Season well and cook for 6-7 minutes to soften. Set aside and allow to cool completely. 

2. Put the beef and pork mince into a mixing bowl and season well. Add the cooled onion mixture and egg and mix well. With wet hands, shape into golf balls. Use half the meatballs to serve 4-5 people and place the rest in the freezer. Let the meatballs you're using chill in the fridge for at least 30 minutes.

3. Meanwhile make the sauce by heating the oil in a saucepan and adding the onion, garlic, chilli, carrot and celery. Season well and cook for 6-7 minutes before adding the tinned tomatoes, sugar and oregano. Bring to the boil and simmer for 15-20 minutes.

4. Heat the remaining oil in a clean pan over a high heat and fry the meatballs on all sides to brown. Add the meatballs to a baking dish and pour over the sauce to cover. Cook in a 180 degree oven for 10 minutes before sprinkling over the Parmesan. Cook for another 5-10 minutes. Serve over spaghetti topped with more Parmesan if you like.

Arroz con Camarones

World Cup, Day 9 - Ecuador

Arroz con Camarones

Rice with Shrimp

Day 8 of the World Cup was a sad one for our nearest neighbours. A loss to Uruguay coupled with Italy's loss to Costa Rica today sends the three loins home after only two games. I may have to rethink celebrating an English dish next week! Today I decided to cook an Ecuadorian dish. A simple arroz con camarones or rice with shrimp. 

This dish isn't too extravagant but it does contain one ingredient that I haven't had with this type of meal before; cumin. I liked it. As usual I used crevettes as they are cheap and easy to get in Newbridge. After boiling the crevettes make sure to reserve the cooking water to cook the rice in, it adds a lot to the flavour. Here is my take on the Ecuadorian staple.

Serves 3-4

500g Raw Crevettes
3tbsp Extra-Virgin Olive Oil
1 Onion (finely chopped)
2 cloves of Garlic (finely chopped)
1 Red Pepper (finely chopped)
8 Cherry Tomatoes (halved)
1tsp Cumin Seeds
200g Long Grain Rice
100ml White Wine
Sea Salt and Freshly Ground Pepper

1. Bring 2 litres of water to the boil and add a pinch of salt. Add the crevettes and boil for 2 minutes. Drain, reserving the cooking water and run the crevettes under cold water to stop them overcooking. Set crevettes and cooking broth aside.

2. Heat the oil in a pan over a medium heat and add the onion, garlic, red pepper, tomatoes and cumin. Season well and cook for 7-8 minutes until soft but not coloured. Add the rice and stir well before adding the wine. Cook for 5-6 minutes to burn off the alcohol before adding 300ml of the reserved cooking broth. Cook for 15-20 minutes until rice is tender. Add the crevettes into the rice about 5 minutes before the end of the cooking time and stir well. If the pan becomes dry before the rice is cooked add extra broth.

Moussaka

World Cup, Day 8 - Greece

Moussaka

Day 7 of the World Cup saw the reigning champions Spain go crashing out to Chile while Australia came close to giving Holland a fright. Tonight sees our neighbours in action again in what has to be a must win against Uruguay. I however decided to celebrate Greece by cooking a Moussaka.

Over this challenge I have sometimes found it difficult to get my hands on different ingredients and today was no different. This time it was lamb mince that eluded me so I swapped it out for beef mince instead. I also added a hint of chilli to give the mince a kick while the chopped tomatoes add a nice texture. This is my take on the Greek classic.

Serves 4

6 tbsp Extra-Virgin Olive Oil
1 Onion (finely chopped)
2 cloves of Garlic (finely chopped)
1/2 Chilli (finely chopped)
250g Beef/Lamb Mince
50ml Red Wine
1 Tin Chopped Tomatoes
1 tsp Sugar
1 tsp Dried Oregano
1 Bay Leaf
1 Large Aubergine
30g Butter
30g Flour
300ml Whole Milk
10g Parmesan Cheese (grated)
1 Egg (beaten)
Sea Salt and Freshly Ground Pepper

1. Heat 3tbsp of oil in a pan and add the onion, garlic and chilli. Season and cook over a medium heat for 5-7 minutes to soften. Add the mince, season and brown all over. Add the wine and cook off the alcohol for 5-6 minutes. Add the tin of tomatoes, sugar, oregano and bay leaf. Bring to the boil and reduce the heat. Simmer for 40 minutes, check for seasoning and set aside.

2. Cut the aubergines lengthways into 1cm thick slices. Brush with the remaining oil and season well. Put under a hot grill and cook on both sides until golden. Set aside.

3. Make the sauce by melting the butter in a saucepan and adding the flour. Cook while stirring for 2 minutes (don't allow it to burn). Season well before very slowly adding the milk whilst constantly stirring with a whisk until it thickens. Mix in the cheese and allow to cool for a few minutes before slowly whisking in the egg. Set aside.

4. Lightly oil a baking tray and add a single layer of the aubergine. Top with the beef mixture followed by another layer of aubergine. Finish with the sauce and bake in a 160 degree oven for 35-40 minutes.

Churrasco Italiano

World Cup, Day 7 - Chile

Churrasco Italiano

Chilean Sandwich

The first week of the World Cup has come to an end. It's been a very entertaining week on the field and my challenge has gone very well. We've ate well this week and I've really enjoyed cooking dishes from so many countries, long may it continue! Tonight we celebrate Chile and rightly so after that performance against Spain. My initial plan was to cook a Curanto but I decided against it this morning. It's a big dish containing a lot of different meats and fish and I felt like something more basic and less fatty.

After some research I came across the Churrasco Italiano which is a popular fast food in the South American nation. I also liked the idea of the link with my favourite cuisine. Despite the name the sandwich really doesn't have anything in common with Italian food, instead it got its name as the avocado, mayonaisse and tomato make the colours of the Italian flag. I took some serious liberties with this dish. Churrasco is Portuguese for barbecue but generally refers to beef. I didn't use a barbecue and I used turkey rather than beef as I'll be cooking a Moussaka tomorrow with either beef or lamb.

I love this sandwich. The mayo and avocado make a great combination and I've a feeling I'll be eating a lot more of these. If you want to make it more traditional use beef instead of turkey and barbecue it if weather allows.

Serves 3

1 Ripe Avocado
Juice of 1 Lime
2 Tomatoes (sliced)
3tbsp Good Mayonnaise
2tbsp Extra-Virgin Olive Oil
400g Turkey Steaks
3 Soft Wholemeal Baps
Sea Salt and Freshly Ground Pepper

1. Prepare the simple guacamole by cutting the avocado length ways all the way around and twisting the two sides away from each other. Scoop out the stone and discard. Scoop out the flesh with a spoon and place in a bowl with the lime juice. Mash well with a fork and season to taste.

2. Heat the oil over a medium heat and add the turkey steaks with plenty of seasoning. Fry for 2 minutes on each side before covering and allowing to cook through (if you have a thermometer, check that the middle of the thickest part is at 73 deg) turning every couple of minutes. Remove from the pan and allow to rest for a couple of minutes before slicing thinly. 

3. Cut the baps in half and begin layering with 1tbsp of mayo on each. Next put a layer of sliced tomato followed by a layer of sliced turkey. Spread the guacamole on the top half of each bap and place on top. Serve with some boiled rice.

Ragu

World Cup, Day 3 - Italy

Ragu

Day 3 of the World Cup. Day 2 proved a shock as Spain were hammered by a fresh looking Dutch side and refereeing errors almost denied Mexico a win. The paella went down a treat with all the family (you can't have paella for two!). Today's menu was more difficult. I love Italian food. I cook Italian several times a week, so what to choose? I settled on a ragu (meat sauce). In Ireland we know this as 'bolognese sauce' but that's just one type of ragu. This is my version - the 'Kinneagh Kitchen Ragu'.

The most important thing with a ragu is a strong meaty flavour. Lamb's liver gives a robustness while the roasted bones raise it another level. I usually add chopped kidney too but somebody raided the butchers before I got there! It's important to let it cook for at least 2 hours to allow all the flavours to develop.

Serves 4

500g Raw Bones (Beef or Lamb)
2 tsp Dried Oregano
5 tbsp Extra-Virgin Olive Oil
1 medium Onion (finely chopped)
2 cloves of Garlic (finely chopped)
1 Chilli (finely chopped)
1 stick of Celery (finely chopped)
1 small Carrot (finely chopped)
100g Lamb's Liver (diced)
250g Beef Mince
250g Pork Mince
200ml Red Wine (Chianti if possible)
1 tbsp Tomato Puree
1 tin of San Marzano Tomatoes (or good plum tomatoes)
3 ripe Plum Tomatoes
1 Bay Leaf
50 ml Milk
400g Dried Tagliatelle Pasta
Sea Salt and Freshly Ground Pepper
Parmesan or Pecorino Cheese to serve

1. Place raw bones onto a baking tray. Add 1 tbsp of the oil and 1 tsp of the oregano. Rub all over the bones and roast in a 200 degree oven for 1 hour. Set aside.

2. Heat the remaining oil in a sauce pan over a medium heat and add the onion, garlic, chilli, celery and carrot. Season well and cook for 7-10 minutes until softened but not coloured. Add liver and mince and brown all over. Season and add the wine. Scrape the bottom of the pan with a wooden spoon and cook for 5-7 minutes to burn off the alcohol. Add the tomato puree and let it sit for 1 minute before stirring well.

3. Meanwhile chop the tinned tomatoes and remove any hard tops. Chop off the top of the ripe tomatoes and dice. Add all the tomatoes including the juice from the tin to the pan and bring to the boil. Season and add the roasted bones, the remaining 1 tsp of oregano and bay leaf. Stir well, turn down the heat, cover with a lid and simmer for at least 2 hours, stirring occasionally. Add some boiling water if it gets too dry.

4. Approx. 10 minutes from the end, bring 4 litres of water to the boil in a large pan. Add approx. 20g of salt and return to the boil before adding the pasta. Stir and cook until al dente (8-10 minutes). Drain the pasta and set aside. Remove the bones and bay leaf from the ragu and add milk. Stir well before tipping in the pasta. Mix everything together before serving with gratings of Parmesan or Pecorino cheese on top.

Moqueca De Camarao

World Cup, Day 1 - Brazil

Moqueca De Camarao

Shrimp Stew

The World Cup is finally here! Four years of waiting and speculating culminates in a 32 day party of (hopefully) spectacular football. To celebrate this, I've decided to cook 32 different dishes inspired by one of the countries participating each evening. The research has been completed and my challenge began today with a dish from the host country - Brazil.

I originally planned to prepare a Feijoada but I had to review quite a few of the dishes due to the high fat contents. The national dishes of many countries are often part of celebratory feasts eaten once a year; therefore they tend to be quite rich, indulgent and fatty. 32 days of dishes like this could have a serious effect on my waistline, so I've gone with alternative dishes from some nations.

Tonight I served Moqueca De Camarao, a Brazilian-style shrimp stew. It's really delicious. The sweetness of the coconut milk with the sharpness of the lime make for a perfectly balanced dish. Try it, it's quick, easy and best of all it's a pretty cheap dish to cook! Here's my take: it probably isn't the most authentic recipe in the world but trust me, the flavour combinations are terrific!

Serves 3

4 tbsp Extra-Virgin Olive Oil

300g Cherry Tomatoes (halved)

1 Red Pepper

1 Chilli

1 Can of Coconut Milk (400ml)

2 tbsp Hot Sauce (I used Gibney's)

zest and juice of 1 Lime

1 Medium Onion (finely chopped)

1 clove of Garlic (finely chopped)

1 tbsp Fresh Coriander (finely chopped)

300g Tiger Prawns (raw, peeled and de-veined)

Sea Salt and Freshly Ground Pepper

1. Place the tomatoes, red pepper and chilli on a baking tray. Add 2 tbsp of oil and plenty of salt and pepper. Stir well and roast in a 210 degree oven for 20-30 minutes. Allow to cool for 10-15 minutes before peeling and de-seeding the red pepper. Put the red pepper, tomatoes and chilli into a blender with the hot sauce and lime juice. Blend well and add the coconut milk. Mix well and set aside.

2. Saute the onion and garlic in the remaining oil over a medium heat for 7-10 minutes until soft but not coloured. Season well and add the coriander and lime zest and cook for a further 2 minutes. Add the prawns, season and cook for 5 minutes until cooked. Add the sauce and allow to slowly heat through. Take off the heat just before boiling and serve with boiled rice.

Review: Italee, Cork City

Italee - Caffe Italiano

Oliver Plunkett Street, Cork City

It's a dark, damp evening in Cork City and I find myself looking for somewhere interesting to eat. Nothing too formal, I'm in jeans and a scraggy fleece, on my way to mix a gig in Coughlans (apparently pronounced 'Caullings' in Cork!). At the top of Oliver Plunkett Street I happen upon a small Italian cafe that (as luck would have it) stays open late on a Friday night and is still serving. I always feel a little awkward about eating out on my own but of the five tables at the back of this little spot there's three of us flying solo. Nothing to be afraid of after all!

The service is laid back and friendly, exactly what you would expect in a cafe. I go for baked rigatoni with porchetta and mozzarella in a tomato sauce with a glass of the house red. The food is good, really good when you consider the price. The dish is well balanced and although it lacks a little seasoning, it's still very tasty. The wine is excellent too. The cafe has a selection of house wines and I went with the waitress' recommendation of Montepulciano d'Abruzzo. The espresso to finish is excellent. I sometimes get frustrated with coffee in Ireland; not here though!

When in Italy, the rule is to go where the locals are and although I see few locals in here, I soon realize I'm one of only two Irish people. The rest are happy Italians surrounding my little table. I could be in Rome on a sunny afternoon or Florence on a mild night but alas I'm not, I'm in Cork, on a dark and damp June evening.

Cafe Ratings:

Food: 8/10
Service: 9/10
Ambience: 8/10
Selection: 8/10
Value for Money: 9/10

Overall: 8/10 Highly Recommended

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.