Soy Honey Marinade AND Lime-Chili Butter

I used this Marinade on some ribs yesterday. But it would go on any cut of chicken, beef, pork, etc. I oven baked the ribs, but throwing them on a BBQ would be fantastic!

But before baking the ribs, I marinaded them overnight-which I highly suggest, to really get all the elements of flavor!

It is SSSOOO good! And so easy to put together!

Soy Honey Marinade:

1/4 cup Soy sauce

3 tablespoons Honey

2 teaspoon Balsamic Vinegar

2 cloves garlic, minced

1 teaspoon ginger, minced (I added a little extra to give it that extra kick!)

1 tablespoon parsley leaves, roughly chopped

1 teaspoon , each, of poppyseed and sesame seeds

Large sandwich bag.

You simply toss all the ingredients into the sandwich bag, along with your meat. CLose tightly, and shake. Leave to marinade anywhere fro 4 hours, to overnight.

Bake or grill your choice of meat (or chunky veg, like aubergine/eggplant or courgette/zucchini)! Sprinkle with more seeds and parsley. Can easily be doubled.

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Now time for the second recipe~

I slathered this on corn, but it can go on anything. Even use it in frying(or butter your toast with it and make fancy toast!). It’s so simple but adds that extra WOW factor to any dish.

Lime-Chili Butter:

1/2 pound of butter (about 1/2 a stick)

1/2 teaspoon tumeric

1/2 teaspoon finely chopped red chili (or use chili flakes)

1 teaspoon lime juice

In a mixing bowl, use a wooden spoon to soften the butter. Add the rest of the ingredients. Sprinkle with roughly chopped parsley and sea salt. This can easily be doubled. And what you don’t use, just store covered in fridge. Think I’ll use my leftovers on a shrimp dish this week!

 

 

 

 

 

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Coming soon…RECIPE EBOOK

One of my goals is to have my own cookbook. I’ve just started a baby/junior cookbook…well a RECIPE EBOOK! AAHHH! I’m a little scared, excited!

It will be available for your Kindle come August!

I’m really excited, and have been working on it quietly the last while.

More details to follow in the coming weeks, so if you aren’t already subscribed, GO DO IT NOW…and follow me on Facebook, Twitter, and Instagram.

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Courgetti with Wild Garlic Avo Cream

Growing your own vegetables is one of the most satisfying hobbies you could take up. We grew our own corn at Ballymaloe, and there was such a a sense of being a champion seeing those stalks full grown! Courgette is something I use a lot of, and maybe one day I’ll find a little patch and grow some! This is a quick supper or lunch idea, and all beneficial. This is going to be my favorite summer dish!

courgettiavogarlic

 

To make the courgetti (or zoodles):

Typically a courgette per person.

The easiest way is to use a spiralizer. If you don’t own one, just peel the courgette, as you would a carrot, with a peeler. Then slice as thin as you can with a sharp knife.

 

Set to the side and make the avocado cream.

 

AVOCADO WILD GARLIC CREAM

This sauce combines two of my favorite ingredients: avocado and wild garlic. It’s a light alternative to traditional pasta. I also like to use this sauce on toast in the morning, for a breakfast of champions! So easy, and perfect for those summer nights just around the corner!

 

Ingredients:

1 avocado and half of another

3-4 stalks of wild garlic, chopped finely

Tablespoon of lemon juice

Chili flakes

Salt and pepper

 

Slice open the avocado. Scrape it into a mixing bowl. Without a potato masher, mash until smooth. Add the rest of the ingredients, and mix through. Add your zoodles to the bowl, and give a good stir. Great as a main, or side to salmon or chicken!

A stinger: Nettle soup

nettles.jpg

 

This is kind of an old school soup, but it still intimidates some people today. Nettles have an enormous amount of benefits to them. One of the qualities is that they’re a major detoxer. So had a long weekend of partying/ traveling through airports/ or just feeling sluggish? Drink a cup, or slurp a bowl of this soup, and you’ll be back on track! Grab your gloves(gloves are pretty crucial!) and head to the fields! You’ll want to pick ‘young leaves’, so not the largest ones you see. You’ll also want to stay clear of ones on the side of the road(cars, dogs and such can cause contamination), once picked, still wearing your gloves, give them a good rinse.

Here’s what you’ll need:

100g butter

2 leeks, chopped

4 cups nettles leaves, roughly chopped (be sure to still have those gloves on!)

350g potatoes (sweet potatoes are also great, if you prefer!)

1 teaspoon tumeric

1 litre vegetable stock

salt and pepper

 

Get all your ingredients prepped.

Melt the butter until foaming. Add the leeks. Sprinkle on the tumeric. After about a minute, add the nettle leaves. Cook the leeks and leaves, stir in the potatoes. Pour in the stock. Simmer for 30 minutes. Use your food processor or blender to liquidize the soup. Serve with a splash of double cream, or mini wild garlic scones.

 

 

Demo this Sunday!

What are your weekend plans?

Mark your calendars: the Celtic Festival of Bealtaine on Bere Island this May bank holiday weekend!

I’m giving a cookery demonstration on Sunday at 1pm, and it’s sure to be YUMMY! You’ll walk away with a print-out of my recipes, and try some samples!

All my recipes are going to be guilt-free, and the natural ingredients can be sourced from your back yard!

Details below, and hope to see some of you there:

Awakening Traditions: Bealtaine Festival on Bere Island

Sweet Potato Chili Boats

This a vegetarian take on chili, super easy and quick! It’s perfect for a rainy afternoon like today. A comforting hug in a bowl, well sweet potato!

It’s essentially a pantry clean out, so fairly basic ingredients, but the flavor is far from basic! I promise my carnivore friends, you won’t even notice there’s no meat! But mince beef or turkey could easily be added. It’s a great recipe to have on hand for dinner parties(quantities can be doubled easily), meal-prep, and you can add or take things away from it! I added carrots and courgette the next night to make it that bit heartier.

It’s vegan, gluten, dairy free(unless you top with yogurt or sour cream). The chili makes about 5-6 servings. You can roast 1-2 sweet potatoes per person, depending on their appetite.

Here’s what you’ll need:

1 large white or red onion chopped

2 cloves garlic, minced

1 large: red, green, and yellow bell pepper

1 large can of mixed beans (kidney, pinto, chickpea)

1 large can of chickpeas (it can be any can you have though!)

2 large tins crushed tomatoes

2 tablespoons The Laughing Oyster Seaweed sprinkles

2 tablespoons chili powder

1 teaspoon chili flakes

2 tablespoons cumin

2 tablespoons dried coriander

1 teaspoon paprika

salt and pepper

2 sweet potatoes

1 avocado

1 tablespoon lime juice

Preheat oven to 220C. Scrub the sweet potatoes well, and pearce with a fork several times. Put on a lined baking tray. Bake for about 40-45 minutes, or until tender.

While the sweet potato is roasting, make the chili. In a large saucepan, sweat the onion and garlic until soft, in about a tablespoon of coconut oil, over medium heat. Add all the spices and seaweed sprinkles, give it a good mix. Add in the peppers (and carrots and courgettes, etc.). After about five minutes, add the beans. Then add tins of tomatoes. Cover and let it simmer for about 20minutes. Stir and add salt and pepper to flavor.

Dice the avocado, and in a small mixing bowl stir with the lime juice and even more seaweed sprinkles.

Take out the sweet potato and cut a slit in the middle. Pour the chili over the opening. Top with the avocado, and fresh coriander leave if you have them. Enjoy!

 

 

 

 

Thai chili crab cakes

 

IMG_2895I can’t believe Christmas is next week and that it’s almost 2016! Where did the year fly to?! It might be a bit early to reflect on 2015 but 2016 really will be here before we know it.

2015 was definitely my most roller coaster year to date…well I think. I learned A LOT: in a kitchen and outside of a kitchen. I am very grateful for my job, a roof over my head, SO THANKFUL FOR MY BLOG FOLLOWERS, longer hair again, and shiny new accessories in my ankle even though they can be a bugger at times. I’ve promised myself 2016 is going to be my best year of cooking, I want to continue to push myself and my education. I’m a pastry chef by day, but there’s so many dimensions of the food industry and food blogging that I want to get my hands into. *And I have a RREEALLLY cool announcement on Friday-definitely subscribe and stay tuned!* We still have another couple of weeks of 2015 so that’s enough reflecting for now!

Anyways, I’m sure you will be going to AT least one or two dinner parties-maybe you’re hosting one?! I really think the appetizers and desserts are the portions of the menu you can have fun with and experiment because really the main course is all about the bird or ham!

These crab cakes are have a bit of a kick, sure to wow the crowd, and crab meat is such a treat! I served mine as appetizers and on a bed of dried seaweed, but they would also be lovely on their own or on a bed of salad.

Thai chili crab cakes, serves about 4-5:

Head to your local fishmonger and buy 220g of crabmeat #supportlocal

1 1/2 red chilis, deseeded and thinly diced

1 tablespoon ginger minced

2 garlic cloves, finely chopped

4 spring onions, pretty finely chopped

1 tablespoon fish sauce

1 tablespoon  rice vinegar

2 eggs, beaten

3/4 cup of crackers broken down in fairly small pieces, or breadcrumbs

about a teaspoon and a half of grated lime zest

2 tablespoons chopped coriander

salt and pepper

2 tablespoon coconut or seaweed oil

In a medium size mixing bowl, thoroughly mix all ingredients well. Alternatively, whizz everything up in a food processor! Form into patties(damp hands help!). Heat 2 tablespoons of oil up in a frying pan and cook the crab cakes until golden brown on each side.

Garnish with a lime wedge,  serve with soy sauce or like I did with seaweed! Easy peasy!

 

 

 

 

 

 

 

 

 

 

Roasted Butternut Squash Soup

c.hall 2015
c.hall 2015

Feeling settled WAY MORE settle into work and the new place-it’s been killin’ me Smalls not to be blogging! With the nights getting a lot colder, I’ve been craving warm comfort foods. Although I have a soft spot for pasta on a chilly night, a hearty soup can be just as comforting, yet I feel less guilty!

Butternut squash is one of my favorite soups. It’s hearty, a little bit sweet, and FULL of antioxidants, vitamins, and proteins. My soup is also vegetarian, gluten, dairy, and wheat free.

Roasting the butternut squash and using heaps of herbs really gives the soup depth, so don’t shy away from those herbs!

Here’s what you’ll need (serves approximately 4, depending on size of bowls or cups):

2 tablespoon oil

2 butternut squash

1 large white onion, diced

2 garlic cloves

2 tablespoon sage

2.5 tablespoon thyme

1 tablespoon oregano

2.5 cups hot low sodium vegetable broth (or you can use chicken broth)

Salt and pepper (roughly a teaspoon of each, but add more if need be)

Preheat oven to 200C. Peel and dice the butternut squash. (You want the squash to be diced fairly small, about 1/2 an inch or less, to be kind to your blender blade). Put the squash on a baking tray, lined with foil. Sprinkle on some oil, and all of the herbs, give it a good toss/mix around. Place in oven, and roast for 20 minutes. While the squash is roasting, dice and sweat your onion and garlic until soft(with butter or coconut oil, and add a teaspoon of se salt) in deep saucepan. Then add the roasted squash to the pan, and let cook for about 5 minutes. Add your stock, salt and pepper, and bring to the boil. Puree in the blender. Top with toasted seeds, Greek yogurt, or diced chorizo! Delicious!!

c.hall 2015
c.hall 2015

Spicy Peanut Butter Curry Sauce and Mint Infused Basmati Rice

c.hall 2015
c.hall 2015

This is a really quick curry to put together, with hints of a nutty satay flavor. You probably have all the ingredients in your cupboard! I made my sauce really spicy, but feel free to cut back on the spice for kids or if you want something a little more mellow. The mint infused basmati is a really refreshing contrast to the spicy curry. I used chicken, but for a vegetarian option use whole button mushrooms, a mix of peppers and courgette.

For the curry sauce: (Serves about 4)

1 onion roughly diced

1 garlic clove minced

1 teaspoon fresh ginger minced

2 teaspoon chili flakes

1 tablespoon tumeric

1 tablespoon cumin

3 tablespoons buckwheat flour (you can use white, gluten free or wholemeal too if that’s what you have!)

1 can of coconut milk

4 heaped tablespoons peanut butter

Salt and pepper for taste

In a medium sized pan, sweat the onion and garlic until soft in coconut oil.[Whether you chose to add meat or vegetables, add them at this time] Add the spices. Give it a good stir[you’ll want to make sure your chicken or veg is cooked through], and after about a minute, add the flour. Give another good stir, and it will seem a but clumpy, that’s totally normal.  After about another minute, add the coconut milk and stir stir stir! Bring the mix to the boil, and stir in the peanut butter, season with salt and pepper for taste, and simmer. I left mine to simmer for about 10 minutes.

Mint infused basmati rice:

Wash and drain rice really well. Measure rice-about 1 cup per person-and put in a saucepan with double the amount of water and a pinch of salt and about 4-5 mint leaves( roughly chopped). Simmer for about 12-15 minutes without uncovering. Fluff up with a fork, and garnish with more mint leaves. Serve with your curry!

Enjoy!