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NewsletterPlace the salmon in the bowl of a food processor and add the curry paste, ginger, soy and coriander. Pulse until everything is roughly chopped. Transfer the mixture to a board use wet hands to shape it into four patties. Put the breadcrumbs onto a plate and carefully dip each patty in, pressing gently to […]
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Mushroom and black bean burgers
In a large bowl, mash half of the beans, leaving them a little chunky. Add the remaining beans along with the mushrooms, broccoli, garlic, onion, soy sauce and steak seasoning. Mix just until combined. Add the eggs, breadcrumbs and Parmesan and mix gently until just combined. Heat the olive oil in a pan over a […]
Honey glazed chicken with piri piri vegetables
In a bowl, combine all of the ingredients for the marinade and mix well. Coat the chicken with half of the marinade. Place in the fridge for at least two hours. Cut the vegetables into bite-sized pieces and coat with the remaining marinade. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Remove the chicken from […]
Chicken schnitzel and oven chips
Bring a pan of salted water to the boil and add the chips. Cook for 4-5 minutes until just barely tender, then drain. Return to the pan and place over the heat to steam dry for one minute, shaking the pan every ten seconds or so. Transfer the chips to a large baking tray (use […]
Kitchen know how: knife skills
The bare essentials There are three basic knives that every burgeoning home cook should have. Chef’s knife A classic chef’s knife is the most important and versatile knife in your collection, the one you’ll use for almost any chopping, slicing, trimming or carving. They have broad blades and are typically 20-30cm in length. Paring knife […]
Tempura prawn and slaw sambos
In a large bowl, whisk together the flour, tapioca starch, salt and pepper. Toss all the prawns into the flour mixture and mix well. Place in the fridge for three hours. For the coleslaw, mix all the ingredients in a large bowl and toss to combine well. Set aside. For the aioli, combine all the […]
Kitchen know how: knife skills
The bare essentials There are three basic knives that every burgeoning home cook should have. Chef’s knife A classic chef’s knife is the most important and versatile knife in your collection, the one you’ll use for almost any chopping, slicing, trimming or carving. They have broad blades and are typically 20-30cm in length. Paring knife […]
13 foods Irish people love
We’ve compiled a list of foods and drinks you can get in Ireland that Irish people adore. In no particular order… Crisp sandwich White bread, butter and either Tayto or King (we’re more on the Tayto side) Spice bag The ultimate weekend treat! TK red lemonade What birthday party was complete without this on the […]
Teriyaki meatballs
Preheat the oven to 190˚C/170˚C fan/gas mark 5 and spray a baking tray with cooking spray. In a large bowl, mix the minced beef and pork until just combined. In a small bowl, combine the beaten egg, spring onions, garlic, ginger, soy sauce and hot sauce until well combined, then add to the meat along […]
Getting the right nutrients… a handy guide
Grains 6 servings per day, at least half of which should be whole-grain 1 slice of bread 30g dry cereal 1/2 cup cooked rice, pasta, or cereal (about the size of a tennis ball) Fruit and vegetables 5-7 servings per day in a variety of types and colours 1 cup of leafy vegetables, e.g. spinach […]