Get grillin’

BBQ days are long gone, but midweek kebabs brought the taste of summer back for me this week.

I used a recipe from Rachel de Thample’s book Five. It’s a nice book with some good ideas for getting more fruit and veg into your diet.

To start, mix cubes of lamb and aubergine with a simple sauce: garlic, ginger, yogurt, some garam masala and some chilli. Next skewer the aubergine and lamb and grill on a high heat for about 10 minutes, and then turn over and do the other side.

Ready for the grill

Ready for the grill

Rachel de Thample’s recipe suggests serving the lamb and aubergine skewers with a chickpea curry (which looks delicious). However, I had a chickpea curry just the other day, so decided instead to make a cauliflower salad, and have some pitta and yogurt on the side.

For the cauliflower salad, I used this recipe from Calgary Avansino, and added some pomegranate seeds too. Blitzing the cauliflower in the blender takes a little time (my blender required me to do this in batches). But that aside, it’s just a case of a quick chop, and mixing it all together, which can be done while the kebabs are grilling. All in, less than 30 minutes and there’s enough left for lunch too!

Lamb kebabs

Lamb kebabs

 

A taste of the weekend during the week

Certain meals always feel like more of a weekend affair, especially those that take a bit of preparation or require you to hunt for unusual ingredients.

A couple of weeks ago I was flicking through TV channels and came across an episode of chef Donal Skehan’s Cook, Eat, Burn and found myself drooling as he made a roast chicken with a twist, using pomegranate molasses. He served it with a lovely side of bulgur wheat and roasted veg.

I added this recipe to my ‘must make’ list, but had two minor hurdles: (1) I had never heard of pomegranate molasses, and had no idea where to get them and (2) I reckoned I’d need a free afternoon to prep this meal.

A quick Google told me that specialty food store Fallon and Byrne stocked pomegranate molasses, and after reading the recipe I realised it wasn’t as involved as I first thought, and, as such, was definitely a viable midweek dinner option – albeit with a bit of organisation required.

This morning before work, I took five minutes to stick the chicken in a bag with pomegranate molasses, garlic, chilli and seasoning, and then stuck it in the fridge for the day. After work, veg was chopped, bulgur wheat boiled and that was about it.  It required a bit of a wait for dinner while the chicken and veg roasted. But it was well worth it!

Roast chicken with bulgur wheat and roasted veg

Roast chicken with bulgur wheat and roasted veg

Lunch on a sunny day

What a day it was in Dublin today. Sun splitting the rocks all day. After working on Saturday, I was off today and it really was a lovely day to not be in the office.

A long run in the early afternoon nearly killed me, given the heat. So I wanted a healthy lunch on my return, but didn’t want something too heavy because it was so warm. I decided to have a go at making fish cakes.  I didn’t follow a recipe but cooked based on what was to hand. Continue reading

Pizza with a twist

When it comes to comfort food, you really can’t beat a gooey, cheesy pizza with lots of toppings and a hint of spice.

I’ve seen lots of recipes recently for a less doughy alternative, using cauliflower and ground almond to make a gluten-free crust. To be honest, I was intrigued…but not convinced. Cauliflower does not scream comfort food, does it?!

After a lazy Sunday that did not involve a trip to the supermarket, my fridge was pretty empty. I was tempted to order a pizza, but then decided to put the rather sad looking cauliflower that was lurking in the fridge to use.

To start, blitz the cauliflower florets in a blender until very fine. Then microwave for 4 minutes or so. Next, add ground almonds (approx 100g for a full head of cauliflower, or reduce accordingly), a beaten egg and some seasoning (salt, pepper and oregano).

You’ll now be wondering how the gloopy mess in front of you is ever going to resemble anything like pizza. But stick with it. Spread the mixture on a baking try and bake for about 20 minutes, until it starts to crisp.

Then knock yourself out with whatever toppings take your fancy and pop it back in the oven for 10 to 15 minutes. The aforementioned empty-ish fridge meant few options. I roasted some tomatoes and then blended them, sieved off some of the excess juice and used the pulp as a tomato base. Next I added some grated cheese, a sliced yellow pepper, some mushrooms, spring onions and chilli flakes.

A twist on pizza

A twist on pizza

Continue reading

The flip side

Cottage cheese is decidedly awkward. Recipes call for a dollop here and there, but invariably I’m left with a half-full tub of the stuff, wondering how to use it up. And let’s face it, it really isn’t the most inspiring of ingredients, thanks to its lumpy texture.

I’ve come across a few recipes for sweetened cottage cheese protein pancakes, but (1) I’m not a fan of protein powders as it all seems a bit artificial and (2) these recipes seemed a bit too breakfasty.

Instead, I decided to try a more ‘lunchable’ sort of pancake creation this week, albeit without a recipe. I had some cottage cheese to use up, so I winged it a bit! The finished result was actually quiet tasty, and the lumpy cottage cheese texture was well hidden.

Pancakes for lunch

Pancakes for lunch

What you need (makes 1 decent-sized pancake):

  • 2 tbsp of cottage cheese
  • 2 tbsp buckwheat flour
  • 1 egg
  • pinch of baking powder
  1. Blitz your ingredients in a blender. I use a very cheap, yet very efficient ‘mini-chopper’ from Aldi for small things like this (when I can’t be bothered taking the full-sized blender and all its paraphernalia out of the press).
  2. Heat a little butter in a medium-sized pan.
  3. Pour in the mixture, and cook on each side for 2 minutes
  4. You can use this as a base for whatever takes your fancy lunch-wise. I opted for sauteed mushrooms and spinach, some parmesan shavings and a little black pepper.

A taste of Japan

Food is a big part of holidays…and holiday memories.

In 2014, my boyfriend and I went to Japan. It was an amazing trip, a real adventure, and it was punctuated by delicious food. I always enjoyed sushi, but since that trip I have developed a love of it.

Last week, we decided to revisit some of those holiday memories with a sushi making course. It was a lovely way to spend an evening, and best of all, we left with boxes of the sushi we had made to bring home for dinner.

The ditherer’s dinner

Firstly, a belated happy new year. I’ve been a bit slow to get back to blogging after the festivities.

When I eat out, I am ridiculously bad at deciding what to order. I’ll wait until the last minute, hover between two or three dishes and panic order as the waiter or waitress is starting to lose their patience. And often, I’ll regret my order a second later and change my mind.

If like me, you are a bit of a ditherer, then dinners that take away some of the decision process are great. Think tapas and thali plates. Continue reading

Leftovers for lunch

A half hour on the couch, with a cup of tea and some magazines is one of my favourite ways to wind down. Generally this involves food magazines (and sometimes really trashy celebrity magazines that I try to resist).

While thumbing through a recent issue of Easy Food magazine, I came across a handy recipe for sesame chicken. You basically bake chicken in a crumb coating, and then toss it a tasty chilli sauce. I’ve made this a good few times, serving it with stirfried veg or a quick salad. Continue reading

Into the unknown

Kale is a mystery to me, a leafy green mystery.

It shows up in every second healthy recipe, be it wilted, raw or sneaked into a smoothie. If I’m honest though, I’m not sure what to do with kale apart from make colcannon (a delicious buttery mashed potato concoction).

But, in a bid to broaden my salad horizons (and also because kale was on sale for 29 cent in Aldi – sorry farmers), this week was kale week. It was a very, very large bag, so I’ve tried quite a few recipes.

My favourite so far was inspired by a recipe from Foodfixup.com, with buckwheat, broccoli, kale and a hint of spice. I added chicken and cucumber and changed the dressing slightly. The result was a very tasty, and very filling salad, that worked well for lunch and would also be a nice side alongside dinner.

Buckwheat and kale salad

A bit on the side

Steamed veg is grand, but sometimes just a bit…well, meh. You know it’s good for you, but it can sometimes be a bit dull to eat.

That said though, after a long day, I often don’t have the energy – or the time – to create some kind of fancy side dish to have alongside my dinner, so it’s steamed veg all the way.

But a little bit of inspiration can work wonders, meaning I was delighted when I came across a lovely broccoli recipe on the Food Fix Up app last week. (More on this and other food apps soon. I appear to have replaced my cookery book obsession with a food app obsession.)

A simple dressing – made with ginger, garlic, sesame seeds, chilli, oil, lime and soy sauce – really brings the otherwise worthy, but dull, steamed broccoli to life.

The recipe uses tamari, but I didn’t have any so used soy sauce instead. Similarly it suggested adding radishes (I’d none of those either).

I liked this so much I ditched the idea of eating it as a side dish with a piece of chicken. Instead I made it the main event. I chopped the chicken into chunks, tossed it through the dressed broccoli and added some lightly fried mushrooms. Yum!

Broccoli salad