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cooking Tag

Roast chicken with walnut stuffing (12 of 14)In just 0.24 of a second, Google found me thirteen million, six hundred thousand roast chicken recipes. Surely, that’s enough for you to be getting on with? So, I should just leave things here. I shouldn’t bother buying a top quality, free range, Irish chicken. With that many recipes out there, there is little purpose. It would be a waste of time. There is no point in selecting some fine olive oil to bind the stuffing ingredients. It’s a fool’s errand getting my hands on some delicious and nutritious walnuts. No matter what I do, somebody has done it before. Those Google lads have all those recipes in their rows and rows of filing cabinets. Why should I waste my time, lovingly slicing onions, zesting a lemon and delicately plucking sage leaves from their woody branches? It would be very silly of me to lay my hands on some very finely sliced streaky bacon to drape across the decollage of the plump naked bird. All that so I can give those chaps over in Google another recipe and some more photos to add to the prodigious filing pile. It’s no wonder their office in Dublin is so big. 

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Toad in the Hole

A friend of mine was suggesting something fun to cook in celebration of Ireland’s imminent victory played away against old rivals England in the 6 Nations Rugby Championship. One of us mentioned Toad in the Hole, as classic an English dish as one can find and a suitably juvenile play on words. There is a bit of the teenage sniggerer in many of us and when I found myself in the butcher’s later in the morning, I had to buy some Toulouse sausages (another pun, in case you didn’t get it) to make this simple and extremely lardy (Perhaps like the English rugby team?) dish.

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Prawn, honey, chili and green beans (17 of 17)You don’t deserve this one. It’s not that you are a person of dubious virtue. It’s not that you have done any specific thing to offend me and it’s nothing to do with your personal hygiene. This little recipe is just too good to share. It fits the ‘easy oriental’ description like a prawn fits its shell. It looks pretty awesome and it tastes spectacularly good.

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Monkfish and Chorizo Stew (16 of 17)Perhaps this should be retitled “We have a decent bottle of Spanish wine and we had better drink it before it goes off.” My only reservation with that is, while true, it might not tell the recipe story. It is the inspiration but not the dish. So, let’s stick with Spanish Inspired Monkfish, Chorizo and Bean Stew as the title and please forgive the mentions of the seventeen year old bottle of Faustino 1 that went with (and in) the food. 

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Wooden boardWhen I decided to form a tight group to keep things in the food blogging world above-board, I was presented with a number of challenges. Firstly, I wanted a good spread of experience. I wanted somebody with high level financial experience. I wanted some youth and enthusiasm. I definitely needed some solid legal wisdom and guidance. I needed a top team. I scoured the blogs. I took advice. Numerous candidates were analysed. Their personal lives investigated. Many were rejected (You know who you are.).

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Paprika Chicken (18 of 19)I have seen lots of recipes for Chicken Paprika. Mine is unique (as you might expect). It’s uniqueness doesn’t come from any particular skill I have in the kitchen. It comes from having thoughtful friends and family. Thoughtful friend, Richard McGary sent us a box of chilis earlier in the year. While Richard was cogitating his selection, eldest daughter was busy in Budapest drinking low-priced beer and negotiating strings of paprika chilis for my delight. So in honour of both Richard and eldest daughter, I give you my take on Chicken Paprika.

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Herbed Rack of LambIf you are planning to cook rack of lamb, it’s best to get your maths right before you go out to the shops. It is not difficult. There are eight chops on each rack. If there are less, it is either rack of (insert other animal name here) or somebody has been scoffing what is rightfully yours. If there are more than eight then it is rack of (insert name of animal that lives near a leaky nuclear power plant here). The maths problem comes about because rack of lamb is a “three chops each” dish.

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Mapo Tofu If you’ve come this far with me in this little series, you may as well go the whole way. No, this one can’t be done with your usual supermarket ingredients. You are going to have to make a trip to the Asian supermarket. But, before you throw your hands in the air and mutter something that demeans your spirit, take my word for it, the journey will be worth it. This is probably the most famous dish from the Szechuan region, a provence famed for it’s fiery food. The bad news is that it is very, very (extremely very) hot. The good news is that it is really easy to prepare. The bonus is hot or not, it is delicious.

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Salt and pepper prawns (14 of 15)

This is the second in my mini series dedicated to showing some really easy and extremely tasty Chinese inspired dishes. But, before we get into that, I have a bit of a problem. A few years ago, one of the media statisticians in our business was presented with a list of numbers and a simple question; Which is the odd one out?

2

4

9

16

27

28

31

44

Being a bit of a boffin (no relation) he got to thinking about the problem. He opened a spreadsheet and got to work…

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