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NewsletterNeven first donned his chef’s apron at the early age of 12, when he began cooking in the kitchens of his family restaurant, MacNean House & Restaurant in Blacklion, Co. Cavan. Like many home cooks, he would eagerly shadow his mother as she worked in the kitchens and soon began experimenting with his own creations. […]
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Firecracker chicken goujons
Preheat the oven to 220˚C/200˚C fan/gas mark 7. Coat a large baking tray with cooking spray. Place the chicken strips into a sealable bag and add the flour. Seal the bag and shake to coat. Place the breadcrumbs in a shallow bowl. In a second bowl, beat together the eggs and milk. Dip the floured […]
How to be on a healthy flexitarian diet
Since flexitarians remove certain foods from their diets, they will have to conscientiously include foods that will provide the same nutrients found in animal products. Flexitarian diets can be healthy and may even lower the risk of heart disease, type 2 diabetes and obesity but you haveconscientiously include foods that will provide the same nutrients […]
15 uniquely Irish foods you simply need to try
We’ve listed 15 of the best tasting Irish traditional foods you absolutely need to try. Scroll down to check how many of them you’ve already tasted and which ones you have yet to try… While Ireland has not seen the same reputation for cuisine as some other European countries, that’s beginning to change. In general, […]
Spicy halloumi and cauliflower frittata
Heat the oil in a large oven-proof pan over a medium-high heat. In a bowl, toss the cauliflower florets with the harissa paste until evenly coated. Add the cauliflower to the pan and brown for about five minutes per side. Scatter the torn Halloumi over the top. Whisk the eggs, season with some salt and […]
Cabbage and egg glass noodle stir-fry
Soak the glass noodles in boiling water for 8-10 minutes until soft. Snip the bundle in half using a pair of scissors, then drain and set aside. In a small bowl, beat the eggs together with a pinch of salt and half each of the sesame oil and shaoxing wine. Heat a wok over a […]
Shakshuka
Heat the oil in a large pan over a medium heat. Add the onion, garlic, chilli and green pepper and cook, stirring, for six minutes or until the onions are golden. Add the tomatoes and spices. Reduce the heat and cook for a further 25 minutes, stirring occasionally, until thickened. Season well with salt and […]
Cheesy cauliflower garlic “bread”
Preheat the oven to 220˚C/200˚C fan/gas mark 7. Line two large baking trays with parchment paper. Place the florets into a food processor and pulse until the cauliflower resembles rice. Place the cauliflower in a microwavable container and cover with a lid. Microwave for 10 minutes. Remove the lid and allow the cauliflower to cool […]
Waffle pudding
Grease a 20cm baking dish with butter. Butter one side of the waffles. Arrange four slices, buttered side-down, into the dish. Scatter with half of the chocolate chips and sprinkle lightly with half of the cinnamon. Add another layer of four waffles, buttered side-down. Scatter the remaining chocolate chips and cinnamon on top. Finish with […]
Nice chats with Paul Flynn, a true barbecue believer
We couldn’t think of a better guest editor for our last special summer issue than Paul Flynn, chef and owner of The Tannery Restaurant, Townhouse and Cookery School in Dungarvan, Co. Waterford; he is a true barbecue believer, using his barbecue all year round to cook up anything from hamburgers to the Christmas turkey (yes, […]