Seed Encrusted Hake, Lemon Butter Leeks

When opting for the keto style of eating, some of our favourite and very nutritious nuts and seed are sneakily high in carbs, so you should really be aware of which ones you can snack on and use in your cooking that won't knock you out of ketosis......which if you didn't know already, is when your body is burning fat to use as energy rather than relying on carbohydrates from food.

Pumpkin seeds are one of those wondrous low carb seeds that you can use when cooking or enjoy as a snack, and they have the added bonus of being packed with nutrients like zinc, vitamin E and have antioxidant properties. When crushed and roasted they make an excellent topping for something that cooks quickly..... like fish..... especially the firmer types of fish like cod, haddock, halibut, turbot, salmon....you could even top nuggets of monk-fish.

For this recipe I have used hake, another of those 'meatier' fish, simply because it was on offer in the supermarket and I got two portions for less than 2 euros!....I am the self professed queen of bargain hunting!

So for this encrusted hake you will need.........for 2 people...

120 - 150 g hake per person.....or you can use cod or any other of the above I've mentioned
50 g pumpkin seeds...they don't have to be pre-roasted ones
1 tablespoon lemon zest
1 small clove garlic crushed
a bit of butter
sea salt
fresh black pepper
2 - 3 tablespoons olive oil....use extra virgin for flavour
approx 100mls dry white wine or water

for the lemon butter leeks..........
1 medium stalk of leek
juice of the lemon
50 g butter
4 tablespoons coconut milk
sea salt
fresh black pepper

How to..............

• line an oven dish with some tin foil, rub a little butter on the foil where you will place the fish...this is to prevent sticking
• remove any bones from the fish....this is very important as because of the crust, bones will be invisible after cooking....feel all over the fish with your fingers to check for any
• place the fish onto the buttered foil, season with a little salt and pepper
• place the pumpkin seeds in a blender and crush until they resemble coarse breadcrumbs
• add the lemon zest, the crushed garlic clove and some salt and pepper...give a last whiz to blend everything
• transfer the seeds to a clean bowl and add enough olive oil to coat all the seeds...stir really well.......it should almost resemble a coarse paste at this point 
  
• spoon the seed paste onto the top of the fish fillets and press firmly so it will stick
• add the white wine / water to the dish and place your fish in a pre-heated oven 180oC for approx 15 minutes

for the lemon butter leeks.......these can be cooked while the fish is in the oven

• slice the leek very thinly and wash well....drain on kitchen paper
• melt the butter in a heavy saucepan, add the leeks and allow to sweat for just a moment....we don't want the leeks to be overcooked at this point
• add the lemon juice, bring to the boil and reduce by half then add the coconut milk
• allow to boil again and thicken
• season to taste with salt and pepper

To serve........divide the lemon butter leeks between two plates, place  a portion of fish on top and add a wedge of lemon if desired. Drizzle the cooking juices from the fish over each plate and into the buttery lemon sauce......divine!
I served this dish very simply with some steamed broccoli on the side.....pack in those green veggies!

Try adding some herbs to crust or even to the sauce...maybe chives....or what about some Indian spices like turmeric which would go so well with the coconut.

Good food is the foundation of happiness! - Low Carb Strawberry Cheesecake

Strawberry Cheesecake

As I sit here at my kitchen table organizing my next recipe and blog post, I am filled with joy at the aromas emanating from the oven and from the large pot bubbling away on the stove top.
I am roasting some pork belly which I have slathered with a crust of wholegrain mustard and herbs, fresh from the garden, which we will enjoy 'a l'Irlandaise'.....in the Irish style...with steamed cabbage and potatoes....albeit the sweet low carb kind..... Simmering away in the pot is a lovely piece of smoked ham which after it is cooked, will be chilled to be enjoyed with a salad, diced up and flung into a mushroom, ham and cheese breakfast omelette, and stuffed into the kids lunch boxes. These are the foods full of flavour that bring us happiness!

For the last probably 30 or so years, we have been fed a diet of 'FAT IS BAD' and many of us, fearful of heading towards those pearly gates early due to heart disease before our pensionable years have even arrived, have gone down the 'low fat' or 'no fat' route...... poaching our chicken breasts and steaming our fish, trimming any sign of fat from our bacon or steak, ordering only the leanest of meats from our butchers and then grilling it to death to remove any fat that might be lingering....a certain Mr G. made a fortune off us! We even had the gall to eat that 'pond scum' otherwise known as low fat spread....or as I call it...'I can't believe you really expect me to put that stuff in my mouth' ! .......and the worst of it is, it seems we have wasted our time and may have done ourselves more harm than good!

I have vivid memories of a lithe Lizzie and a rambunctious Rosemary limbering up on early morning television to lead the nation in some excruciating aerobic exercises but not before they had given their daily sermon on how we would all die a terrible death before the age of 40 if we did not follow the low fat lifestyle.
Well all I can say to that is thanks for 30 years of misery, the needless guilt in the eating department, and the excess pounds donated to my rear and tummy area purely from following the 'low fat only' mantra!,
When I think of all the wonderful things I denied myself or the extreme guilt I felt when all I wanted to do was enjoy it, well I could strangle the two of them with their spandex leggings while I....as my daughter so wonderfully put it....slapped them in the face with a Dominoes!

But now the guilt is gone!....I wake every morning with a spring in my step and though I may have the odd moment of tiredness because I am a busy woman after all, I can honestly say I have never felt better or as energetic...well not since I was about 25!......this low carb style of eating is doing amazing things and I would recommend anyone having a go for a while and see how you feel.

The thing about this style of eating is that, bar not eating the likes of pasta, potatoes, rice and bread...a hurdle which if you can get over it, you will never look back,......the world of food is pretty much your oyster if you are imaginative.....it's not just eggs, eggs, steak and more eggs as some skeptics would have you believe!.
The list of suitable foods is extensive and if you have imagination and the skills.....ahem! ....like I have...then you can get inventive in the kitchen...this Strawberry Cheesecake is a prime example....if you are having guests for Sunday lunch or just want to treat the family to something delish while keeping to your eating style then this is the perfect thing, it is full flavoured, low carb, gluten free and with it's creamy top and gingery 'biscuit' style base, it's very difficult to tell the difference between this and a usual cheesecake.

You will need........gives  8 - 10 portions

180 g ground almonds
70 g whole almonds
100 g unsalted butter
2 teaspoons ground ginger
250 mls cream
200 g full fat cream cheese
1 sachet of sugar free jelly crystals
100 mls water...hot enough to dissolve the jelly crystals
100 mls very cold water

a spring form cake tin

How to.......

• crush the whole almonds in a blender or by placing in a polythene sandwich bag and bashing with a rolling pin...we want these almonds to be quite coarse to add a bit of texture and crispness to the base
• place all the almonds in a bowl and stir in the ground ginger
• gently melt the butter and add to the almonds, stir well to make sure the almonds absorb all the butter
• spread the almond mixture on the base of the cake tin, press and smooth over with the back of a metal spoon
• chill the base in the refrigerator while you prepare the filling
• boil your kettle then pour 100 mls of the just boiled water into a measuring jug
• stir in the jelly crystals....make sure the crystals are fully dissolved before adding the 100 mls of really cold water...set aside to cool
• place the cream cheese in a bowl and whisk lightly to break it down and make it creamy again
• in a separate bowl whip the cream until almost a full peak then add the cream cheese folding it in gently with your whisk
• slowly add the cooled jelly liquid while stirring the cream using your whisk until all the jelly has been added......if the jelly is too warm it may make the cream turn a little sloppy but don't worry, the cheesecake will still set
• pour the strawberry cream mixture onto the almond biscuit base and return to the refrigerator
• leave to set for a couple of hours.....you might be surprised at how quickly this can actually set!

You can serve the cheesecake with some extra whipped cream on top and a scattering of grated 70% plus dark chocolate over the top....don't be tempted to have fresh strawberries with it.... they do have a lot of sugar in them.
Try using different flavoured jellies...lemon, lime, raspberry, orange.

New Era Mac 'n Cheese!

Having grown up a 'Disney' child.....as in, I was raised on a diet of American influences at home and through the medium of television, it is no wonder I have a penchant for American style foods, especially for pure 'down home' cookin.....that deliciously comforting food only your mom or grandma could make.

Along with the wondrous fried chicken, in my top ten of all time favorite dishes, would be the simple macaroni and cheese which is pure comfort food of the southern type! and I'm not talking that certain beverage to which I am also partial!

However the possibility of eating the carb filled fest, that would be my traditional home made macaroni and cheese, is completely out the window at the moment as I am attempting to improve my health and alter my body shape....a never ending task! ( I'm sure you know exactly what I mean) .......so I have crossed to the Low Carb side....(note the reference to Star Wars.....they were filming a few miles up the road from me last week on beautiful Malin Head and No I don't know anything! so don't ask)......and indeed I have found this style of eating successfully satisfying and satisfyingly successful as a few inches seem to have disappeared from my midriff and I'm going to have to buy a smaller size in trousers in another week I reckon.

To fill that craving we all get from time to time for something comforting in the shape of warm gooeyness, I went searching and came a cross a very basic recipe for low carb mac and cheese but using cauliflower in place of macaroni. I tried the recipe but between you and me it was a bit bland and kinda boring.....so in my inimitable style I jazzed it up and have produced this exceptionally tasty New Era Mac 'n Cheese.

You will need........feeds 2 for a main meal or 4 as a side dish

1 decent sized cauliflower

100 g sliced mushrooms of your choice...I like to use the button closed cup ones but it's equally nice with chestnut or those big flat field mushrooms or you could be adventurous and try some wild mushrooms

1 - 2 cloves of garlic crushed

1/2 white onion thinly sliced

80 g of good strong mature cheddar grated

100g cream cheese...the thick full fat type only!

approx 80 g feta cheese cut into thick slices....1 slice per person

50 g of salami or you can use smoked bacon or pancetta....cut into strips

300 mls of cream....real cream!...you can even use thick double cream

sea salt, fresh black pepper

How to:  

• remove any outer leaves and coarse stalk from the cauliflower and divide into large florets
• cook the florets in a good quantity of boiling salted water until almost done, the stalks should still have a firmness to them when pierced with a fork
• drain the cauliflower and set aside to drip while you prepare creamy sauce
• heat a heavy bottomed frying pan then add the salami / pancetta or bacon strips...allow the fat to render down out of the meat, if you think the pan is too dry you can add some olive oil
• cook the meat until it begins to crisp then add the sliced onions and enjoy that delicious smell!
• now add the sliced mushrooms and continue cooking
• when the mushrooms have softened add the cream
• bring the cream to the boil and add the grated cheddar and the cream cheese, turn the heat down and let the cream bubble gently while the cheese melts in...keep stirring or the cheese can stick to the bottom of the pan
• once the cheese is melted season the cream with salt and pepper and add the crushed garlic....stir everything together well.
• place the drained cauliflower florets in a large oven proof dish or you could do individual ones if you like
• spoon the creamy, cheesy bacon and mushroom sauce over the top of the cauliflower
• lastly, top the dish with some slices of feta cheese.....as these bake they will add a delicious saltiness to the cauliflower
• bake your dish in a pre-heated oven 190oC until golden brown....takes about 15 minutes

As I said before, you can enjoy this as a dish in it's own right or you can have it as a side dish.

I served it with some really crisp oven baked sweet potato fries.....the sweet potato is low carb and a little makes quite a few 'strips'. 

If you are vegetarian you can dispense with the meat but you might want to add a little extra garlic or even some fresh chopped chillies to add flavour. 

You can replace the onion with leeks too...I would suggest using about one thin leek stalk, cut into slices and cook along with the mushrooms before adding the cream.

This dish works well with a few other vegetables like broccoli, courgettes/zucchini cut into chunks....just make sure you are sticking to those low carb veggies......high carbs + high fat = weight gain!  low carb + high fat = ketosis and the burning of your own excess fat!

                                 

Decadent Chocolate Mousse

I have a deep mistrust of anyone who claims they do not love chocolate....can they even be human? How can anyone deny themselves or claim they dislike what must be one of man's greatest discoveries....thank you by the way to those industrious Aztec's whose accidental slip up 3000 years ago while trying to make beer, led to the discovery of chocolate.....a true gift from the gods and I'm not just talking about Quetzalcoatl!

For anyone who is an avid lover of chocolate, such as I am, we all know that too much of it is bad for ones waistline, especially if you indulge in all those highly processed, sugar saturated, kiddie bars that have everything in them besides real chocolate! But good quality chocolate, and by that I mean chocolate that has at least 70% cocoa mass, is actually good for you....a couple of squares cheers you up no end....yes it is as good as S**! it's good for the heart too.....and your soul!

If you have gone down the keto route or you are just watching your sugar intake and think that desserts have gone out the window, then this decadent chocolate mousse will be right up your street. It is rich, creamy and light, yet oh so chocolaty, and with a little kick from a naughty dash of alcohol, it's great to serve at a dinner party, as a post Sunday lunch or as a simple mid week treat.....yes you can indulge....no guilt involved!

You will need......makes 6 - 8                       

300 g good quality chocolate min 70% cocoa solids
2 really fresh medium size eggs....at room temperature
1 additional egg white
1 teaspoon unsalted butter
400 mls full fat whipping cream......no imitation cream please!
50 mls Baileys or other cream liqueur
some extra cream to whip for decoration
dark cocoa powder
extra dark chocolate for decoration

How to:

• Break the chocolate into small pieces and place in heatproof bowl
• add 100 mls of the whipping cream and the butter
• place the bowl over a pan of hot but not boiling water, allow the chocolate to melt gently and dissolve into the cream and butter....give it a stir with a wooden spoon or rubber spatula every so often
• pour the remaining whipping cream into a deep bowl, add the cream liqueur and whip until the cream holds its shape, place in the refrigerator
• separate the egg yolks from the egg whites.......place tall he whites in a deep, very clean bowl and set aside
• once the chocolate has melted and is quite warm, stir in the two egg yolks, and beat well until shiny and smooth....the heat from the chocolate will cook the egg yolks but keep stirring, we don't want scrambled chocolate eggs!
• remove the chocolate from the heat and allow to cool to hand temperature 
  
• add a pinch of salt to the egg whites then whip the whites using a mixer until soft peaks have formed
• take the cream out of the fridge and gently fold in the chocolate mixture until no cream is visible
• follow by folding in the whipped egg white, keep turning the mixture until all the egg white has vanished....you will be left with a light, frothy mixture
• pour your mixture straight into your glasses or dishes....this can be a messy task so maybe you would like to transfer the mixture to a jug first.
• chill the mousse in the fridge for at least a couple of hours or even overnight
• decorate with whipped cream, a dusting of cocoa powder and some broken shards of chocolate.....then dig in and enjoy!

Try with other liqueurs such as Grand Marnier for an orange flavour, Amaretto, Tia Maria or even a dash of vodka! For a different decoration, meal some chocolate and fold in a few chopped almonds, smear this mixture onto some greaseproof paper and allow to set, then break into shards and top each mousse.

NIGELLA BLASTS RESTAURATEURS!........

 .........................INSISTS HOME 'CHEFS' ARE MORE CREATIVE!

This was the headline that screamed at me from today's 'Daily Mail'....and it begrudges me to even say so, but on first glance, Nigella may have a point!

There is a slight truth to her statement that restaurateurs, both owners and chefs, live a life of quiet, invisible, drudgery.... (if hauling yourself into the kitchen at 7am to prepare for lunch service after only 5 hours of sleep because a party of ten decided to turn up for dinner the night before arriving 10 minutes before last orders and then proceeded to have starters, main-courses, desserts and then settled in for the evening with coffee and drinks....and more drinks...and you do this 6 days a week...could be considered drudgery) then I can't blame some who would think it a terrible life.....but having seen both sides of the cookery coin, I have spent years in the industry and cooking at home for my family and friends,.......I would agree that home cooks have a chance to be more creative. I will admit that some of my best dishes have been devised when I have been cooking at home for the family, but that was  all very well because I didn't have 150 or 200 people to feed at the time or 4 hours of prep to do beforehand!....and yes, those dishes did see the light of day on the restaurant menu!

But I think Nigella is missing a few vital points.....for many 'restaurateurs' this is their livelihood, this is how they pay their bills, put food on the table at home, and take care of their families....there are many in the industry who are not out to become millionaires.....and a good job too because it is the rare exception that makes it out of the kitchen and onto our TV screens or onto the shelves of the local bookstore.......people do it to survive and if that means sticking to a menu with good, wholesome quality food that the customer enjoys and will return for time and again then that is what you do....if it ain't broke, don't fix it!  If Nigella had actually spent some time having to earn a living by working in a restaurant kitchen then she might understand that instead of taking cheap shots at hardworking people all in the name of promoting her new venture 'down under'.

Another point, is that the majority of chefs do it for the love of what we do, in fact I am being disingenuous when I use the word 'majority'......all chefs do it for the love of food.......food is our medium of creativity, it is our oils, our watercolors, our clay.....and our plates and platters our canvases.......no one questions an artist as to why they paint the way they do.......did anyone ask Van Gogh why he painted his canvases with strokes and swirls? or Jackson Pollock why he literally threw paint at his? NO! but good chefs can go one even better......not only do we produce art on the plate, but we create taste sensations in the mouth..... our art fills the senses and satiates hunger....no other kind of artist can do that!

Nigella also states that.....'A few chefs are creative, but once they achieve success all they do is recreate their dishes to consolidate their success'.......well what did Picasso or even Michelangelo do?....they discovered their own style and stuck to it.....because it worked for them.....for example... Stephen King...the literature master of the horror story......why would he write a love story when his heart and his art lies in the telling of creepy tales ....  if you have the chance to do what you truly love, what makes you happy, regardless of what others think..... then you will be a 'great master' no one can ever copy!


you can read the Daily Mail article in full HERE! make of it what you will.

Get Stuffed! ........Cheesy Chicken to fill you up!

The problem with trying to lose weight in the traditional manner, that is, by controlling calorie intake..... 'calories in must be less than calories out' .......and eating a low fat diet...which we now know is NOT a good idea!....may worked well for some people for a certain period of time, but alas, as soon as there was a return to 'normal' eating, any weight lost usually returned with a vengeance and dragging a few extra pounds with it.....and so we have the 'yo-yo' diet.....disheartening and frustrating!

Psychologically, it seems, that part of being a human means that whatever we are doing without prays on our minds constantly, and so we are subject to cravings once more......we always seem to want what we can't have.......or rather shouldn't have!

However, eating in the keto style turns this 'calorie restriction = weight-loss' theory on its head and allows us to what could been deemed as 'indulging' and enjoy a diet so high in fat it would give a low fat guru a stroke just thinking about it! This method of eating controls, or even eliminates from our food choices, those carbohydrates that fluctuate our blood glucose levels leaving us hungry and craving even more.

A Fiesta of Summer Food!

Ireland is a virtual 'Smorgasbord' of food festivals from April through to September with most taking place during the high summer months.

Food festivals are not only a great chance to see those fabulous celebrity TV chef's we all secretly lust after, (there's nothing like a man with a pan to get the fires burning).... demonstrating their talents in the food theaters, but they are also the perfect opportunity to meet and sample the wares of the established and newly emerging food artisans of each region.
There is a thriving scene of small producers in this country, many who may not have made it into the big supermarkets yet, but are beavering away on a smaller scale plying their wares at the weekly local farmers market and online. The local food festival is a prime place to meet these hard working entrepreneurs and there is nothing they enjoy more than talking about their creations with pride and passion.

Every county at some point during the summer will have a food festival and of course nearly every large town now has a weekly farmers market which will also be held during a food festival. These markets are definitely worth checking out, you might be pleasantly surprised at what is being created a short distance from your own front door and it is nobler to support your local producer!

Ballymaloe Litfest

Some festivals of note are not just about food......the now famous Ballymaloe Litfest  taking place from May 20th - 22nd is about more than just the wonderful food of Cork. It brings together world renowned food writers and serious foodies for a weekend of Irish and International food, drink, demonstrations, talks and tastings....a food lovers heaven!
you can find out more HERE!

Other festivals of note are the International Oyster Festival taking place in Hillsborough Co. Down, the Burren Slow Food Festival in Lisdoonvarna Co. Clare, A Taste of Cavan, A Taste of Dublin,
Street-fest 2016 and 'BLOOM' both taking place in Dublin city.... and my favorite....but then I am biased.....A Taste of Donegal, taking place in Donegal Town near the end of August.

So it looks like we have a fine summer of food ahead of us with something for everyone at each of these festivals, and, you never know what you might find!

Click for more info on this years Food Festivals  

Keen on Keto?.......Cheesy Sweet Potato Mash & Char-grilled Asparagus

The 'Keto' style of eating, be it for health or weight loss purposes, has been around for quite a while.....since 1972 to be exact when Dr. Atkins brought us his 'Atkins Diet'.
The Keto 'fad' if you could call it that.....and maybe I shouldn't.....has waxed and waned over the years but seems to be enjoying a bit of a revival lately.

The keto style of eating is very high in fat......scarily so!.. because if like me you have been brainwashed into believing that we need to be on low fat diets and that this is the only way to achieve weight loss then facing these high amounts of fat is like asking an agoraphobic to take a run round a crowded shopping centre......just the thought of it fills you with fear!.....but, now it has been discovered and medically approved that....FAT IS GOOD! and fat was good for us all along it seems.....natural fat that is, fat occurring naturally in food...we're talking olive, rape and seed oils, well marbled steaks....delish confit of duck, roast lamb, bacon, pork with crispy crackling....oh my God I'm in heaven thinking about that one.....butter, cream, full fat yogurt, and my favorites.....all those wonderful ripe and mature full fat cheeses....we are NOT talking about the fats that you would find in the pastry of a highly processed meat pastie or the hydrogenated fats in margarine's, imitation creams or cheap cakes and biscuits....these are the highly dangerous fats!

There is some technical stuff concerning carbohydrates and sugars to consider when eating the Keto way which I'm not going to go into detail about here, but if you choose this style of eating, once you know what to avoid or what to eat sparingly, it's plain sailing after that as there are no real limits to the amount you can eat NO STARVATION REQUIRED! instead you will find that you tend to eat less......good fats in food help you stay fuller for longer and when I go 'keto' I usually end up never eating any snacks at all except maybe a couple of nuts or a stick of celery here and there with my yummy blue cheese of course!

There are many medical sites out there outlining why going the keto way might be a good choice for you and your health so do some research for yourself and make your own informed opinion.
It is undeniably a good method of losing weight when followed correctly......and it can help ease the symptoms of those who suffer from epilepsy and Alzheimer's which can't be a bad thing.

You can easily find lots of good advice on how to go about achieving 'ketosis'...where your body learns to burn it's fat to use as energy instead of using mainly carbohydrates,.... there are a myriad of sites and books about how to eat correctly and the sorts of foods you should and should not be eating while following this choice. If you do decide to go down this road it is a good idea to consult your health practitioner before launching yourself into any major lifestyle change.

Sowing the Seeds of Summer

Things have been quiet on the old blogosphere for the last while and with good reason!
The unusually fantastic weather we have been blessed with has lured us out of doors and into the garden and poly-tunnel, with much planting of seedlings, mulching of beds and general maintenance being done around the place.

I have the joy of a garden that has all day sun, well at least until about 8pm in the summer time, so when the weather is good we tend to live out there.
The lawns have been trimmed to perfection, we have built a new rockery with some interesting smallish boulders we uncovered during some work last season, and I have transferred the herbs that were once housed in pots to a new home in the new rockery. It is now a haven for lavender, rosemary, thyme, sage, summer savory, but the mint will have to remain pot bound....mint has a habit of going berserk if it thinks it can have free rein in open ground, you will wake up one day and discover you have mint in every corner of the garden and you will never get rid of it, it will keep popping up forever so keep it in a pot!

The paving slabs have been cleaned, the garden furniture has re-appeared from beneath the dust covers in the shed, pots on the patio have been replenished with geraniums and bedding plants, and the summer evening fairy lights have been strung.
We were actually able to fire up the bbq two nights ago and enjoy some delicious steaks, burgers and pork and leek sausages provided by MALON'S BUTCHERS who have opened in the village of Burnfoot not too far away......and I've discovered, they dry cure their own bacon and turkey! If it's as good as their steaks, we'll be having some of that too!

So with all that has been happening around the place and with the weather so warm, there hasn't been
much exotic cooking going on indoors..it's the weather for salads after all.....unfortunately we have decided to forgo the planting of lettuce this year as they seem to be plagued with greenfly and as we garden organically we refuse to spray anything unnatural.....if anyone has any good tips for getting rid of the green fly I'd love to hear them.
So for this year we have peas, beans, cabbage, carrots, parsnips, beetroot, scallions.....strawberries, tomatoes and peppers will follow soon and I may daringly try for butternut squash too although I believe they grown slower than sloths move! but anyhow, nothing ventured etc. etc, I noticed today too that the apple trees are blossoming wonderfully and it looks like we could have a huge crop of apples....one good reason to look forward to autumn!

Now that the garden is prepared I can get back to the cooking so let's bring on those wonderful summer foods and get your own bbq ready.....hopefully it will see lots of action this year!

Teatime Treats! - English Jam Tarts

The simplest of things can also be the tastiest and these delicate little tarts are delicious and fun....and a great way to introduce kids to the wonderful pleasures of the kitchen and cooking, and after all your hard work you can have a little tea party in the garden!

These tarts can be knocked up in minutes, cost very little, have perfect results, and with a minimum of fuss and mess....all very important qualities when you first get kids involved in cooking.

You can buy the pastry ready made and pre-rolled and with your favourite jam you're good to go!

You will need......makes 18 - 20 tarts

1 sheet of pre-rolled sweet or plain shortcrust pastry chilled or frozen as available
a good quality jam of your choice.....I do prefer raspberry.....home-made of course is the best but shop bought is fine.....no guilt allowed!
a little butter at room temperature
patty tins / cupcake trays
fluted or plain pastry cutter....it should be as wide as the cup space on your patty tin
small start shaped cutter if you can get one

How to.....

• if using frozen pastry let it defrost overnight in the fridge, 
• remove the packaging from your pastry, unroll the sheet of pastry gently onto a very lightly floured work surface
• butter the patty tins and set aside
• using your fluted or plain cutter, cut out 12 circles, place them in the patty tin holes and press gently to mold and to remove any air bubbles
• cut some little star shapes from around the circles 
• gather up the remaining pastry trimmings and squeeze them together then knead them into a smooth ball of pastry, chill in the fridge while you prepare and bake the first batch of tarts
• place a heaped teaspoon of jam into each raw pastry shell...don't be tempted to add more as the jam will bubble up in the heat of the oven and could caramelize and burn to the patty tin
• bake your tarts at 180oC in a pre-heated oven for approx 15 - 18 minutes or until golden brown and the pastry is crisp
• remove the tarts from the oven, allow to cool for a few moments then loosen them from the tray and place on a wire cooling rack
• take the ball of pastry trimmings from the fridge and roll out to a similar thickness of the pastry sheet
• cut more circles out and repeat the filling and baking process

Allow these little tarts to cool fully before serving as hot jam can cause a severe burn!

Store these in a suitable biscuit tin or container......that's if they last that long!

Try making these with a variety of jams.....strawberry, lemon, lime or orange marmalade, lemon curd or any home-made jam of your own making.

The Chefs 'Life-Saving Sandwich'

One might assume that being a fantabulous chef ....yes, it's  my new word!, and surrounded as we are in our professional kitchens with amazing foods, that we eat nothing but the best of steak, the finest of fish, and oodles of oysters, truffles, lobster and caviar washed down by the best of wines, however nothing could be further than the truth! we are more likely to be reduced to leftovers or using up the ends of things that we couldn't possibly serve up to the paying public!

Working as so many of us in the trade did, and still do, for 12 - 14 hours a day, meals are usually quickly snatched affairs with something being scoffed just before the lunch rush or even after the lunch crowd has gone which could be about 3 in the afternoon, and then maybe not having our 'dinner' until 11.00pm at night after the kitchen has closed.....if we are lucky.

The sandwich was always the lifesaver for me as it could be quickly eaten, was pretty healthy when made properly, and could be filled with anything you fancied and believe me I was witness to some exotic and dodgy fillings over the years, certainly nothing I could not divulge here...trade secrets after all!
But one of my favorite sandwiches was a club sandwich or something along those lines. There was always cooked chicken, bacon, lettuce and mayonnaise available for sandwiches along with other salad items but the combination of those 4 basic ingredients was delicious, you just had to jazz it up a bit after that,  and of course choose your bread wisely. Nowadays chefs are quite spoiled when it comes to bread choices.....from sour dough and Guinness, to crisp paninis, wraps and ciabattas whereas twenty odd years ago we had brown or white sliced bread and that was it.

Twice Baked Aubergines

Aubergines are readily available in any supermarket now and are tasty and versatile vegetables.
They can be cooked and enjoyed in their own right, you can cut them up and add them to casseroles or bakes, or, one of my favorite ways to enjoy them, is to have them stuffed.

You can stuff an aubergine with anything you fancy although you must remember, the filling should be cooked beforehand as once the aubergine has been stuffed it takes very little time to cook the actual shell so basically we are reheating or finishing the stuffing.

These stuffed aubergines are satisfying and oh so tasty with middle eastern flavors. If you are vegetarian you could try them with the goats cheese on top (my favorite) or another good melting cheese, or if you are vegan you can top with some vegan cheese which is available in all health food stores and the odd supermarket, failing that you could use breadcrumbs of your choice and maybe even mix them with crushed nuts.

Kowboy Kebabs! ....(as in cowboys)...it's all Greek to me!

I have a habit of repeating myself,  it may drive you nuts but sometimes it is a good thing as it can save you MONEY! just as it saves me. As I have said before, I buy pretty much the same sort of groceries every week and stick like a limpet to my shopping budget. I am never swayed by the supermarket speak of 'reduced price' this and 'special offer' that because they rarely end up being bargains! especially if you know exactly what you pay for that item per kilo or per litre on a normal day. But I'm not slamming the supermarkets completely, occasionally you will get a genuine bargain, but it is the exception rather than the rule........and as the Godfather would say.it's not personal, it's business...and they are in the business to make money.

Each week there will be minced pork on my shopping list, in comparison to the price of beef or fish or even chicken, it is cheaper per kilo, it's lean, healthy so of course I will buy it. I see it as a weekly challenge then to come up with something interesting and different to do with it.

Using a simple and reliable meatloaf recipe can yield things other than a meatloaf.  Although meatloaf is scrumptious, especially mine, it is nice to jazz it up and even present it in a different manner.
These 'Kowboy Kebabs' are a meatloaf recipe shaped like a mini Greek style kebabs, They are cooked individually on wooden skewers and can be cooked on the bar-be-que....that's if we ever see a summer in Ireland!.......or roasted in the oven, cooked on an electric griddle or cooked under a gentle grill....the choice is yours. For this recipe I did them in the oven.

I served them up American style with some baked potato wedges, chipotle mayonnaise, and as it's Sunday some honey roasted root vegetables on the side....simple, effective....delicious! you might like to serve them with some nice mixed leaves, some coleslaw & potato salad at a BBQ.

You will need: to feed 4 people

500 g lean minced pork
1 small white onion
1 small chill or 1 teaspoon chilli powder
half red pepper
50 g porridge oats
2 teaspoons smoked paprika
2 cloves garlic
olive oil
sea salt, black pepper
some wooden or bamboo skewers or metal ones if you have them

How to:

• steep your wooden skewers in water while you prepare the meat....this will stop the wood burning during cooking!
• place the minced pork in a mixing bowl....make sure it's big
• peel and chop the onion as fine as you can and add to the meat
• cut the chilli in half and remove the seeds, keep them in if you like it hot, then chop the chilli very fine ( or just use chilli powder) add to the meat
• add the porridge, crush the garlic and add, season with salt and pepper, add the smoked paprika
• get in with your hands and give everything a good mix around, be sure to scrub you hands very well after to get rid of any chilli! you could always use a food mixer with a spade attachment if
  
  you like....that's what I do...so no chilli danger there!....or wear rubber gloves!
• divide the meat into 4 equal amounts and roll each into a smooth ball, then begin to shape each ball into a long sausage shape
• place each sausage on a non stick roasting tray and pierce with a skewer, repeat with the remaining meat
• brush will olive oil before cooking.....I roast these at 180oC for 30 - 40 minutes but check the centers just to make sure they are cooked

If cooking them on the BBQ it might be a good idea to make them thinner and maybe give 2 per person rather than one really thick one.......remember. food safety first when BBQ'ing.