The Food Corner

Food for you

Welcome to The Food Corner

Welcome to the Food Corner where every week I'll be giving you tasty recipes that have been tried and tested by myself (and family and friends who always seem to arrive just as the tasting part occurs!). These recipes can be made by absolutely anybody. You don't need to be an expert in cooking; you don't have to have even opened a cookbook before. All you need is a taste for delicious food and a thirst for trying the unknown. This week I've started with something very simple to make but tastes so amazing chances are it won't be staying in the freezer long.

Words: Carol Leahy, Pictures: Carol Leahy

Colcannon, apple and chicken pie

Mar 11

Posted by admin in 2 People, Colcannon, apple and chicken pie | No Comments

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I came across this recipe while searching on how to make colcannon. For those of you not familiar with colcannon, it’s a traditional Irish dish of creamy mashed potatoes, shredded cabbage and chopped spring onions. On Halloween, it was customary to put out a plateful of colcannon with a lump of butter in its centre for the fairies. People would often place a wedding ring in the colcannon and the first single person to get the ring would marry within the year.

Just like mashed potatoes, it can be served with almost any dish.  I like mine with a dollop of wholegrain mustard stirred in just for that extra bit of heat.

Ingredients:

1 tbsp sunflower oil

1 large onion, sliced

450 g (1 lb) skinless boneless chicken breasts (fillets), cut into chunks

3 carrots, thickly sliced

240 ml (8 fl oz) chicken stock

240 ml (8 fl oz) dry cider

1 tsp wholegrain mustard

1 tbsp chopped fresh tarragon or 1 tsp dried tarragon

2 apples, thickly sliced

1 tbsp cornflour

salt and pepper

Colcannon topping:

700 g (1 lb 9 oz) floury potatoes, peeled and cut into large chunks

200 g (7 oz) Savoy cabbage, shredded

4 tbsp semi-skimmed milk

25 g (scant 1 oz) butter

4 spring onions, finely chopped

Method:

1) Heat the oil in a large, deep, non-stick frying pan. Add the onion and cook over a low heat for 5 minutes or until softened.

2) Add the chicken to the pan and cook over a moderate heat, stirring occasionally, for 5 minutes or until it is no longer pink. Stir in the carrots.

3) Combine the stock, cider, mustard and tarragon, and pour into the pan. Bring to the boil, then reduce the heat, cover and cook gently for 10 minutes. Stir in the apples and cook, covered, for a further 10 minutes or until the chicken and carrots are tender, and the apples have softened but are still holding their shape.

4) Meanwhile, cook the potatoes in a saucepan of boiling water for about 15 minutes or until tender. Cook the cabbage in a separate pan of boiling water for 4-5 minutes or until just tender but not soft; drain well.

5) Drain the potatoes and return them to the pan. Add the milk and butter, and mash until smooth. Stir in the cabbage and spring onions, and season with salt and pepper to taste. Cover to keep warm.

6) Using a draining spoon, transfer the chicken, apples and vegetables to a 1.7 litre (3 pint) ovenproof dish. Set aside. Preheat the grill to high.

7) Mix the cornflour with 1 tbsp cold water, stir into the cooking liquid in the frying pan and bring to the boil, stirring until thickened. Season with salt and pepper to taste, then pour over the chicken mixture.

8) Pile the potato and cabbage topping over the chicken mixture, spreading it evenly to cover. Place under the grill and cook for 4-5 minutes or until golden brown. Serve immediately with a shot glass of slightly warmed cider.

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Cherry Loaf

Mar 4

Posted by admin in Cherry Loaf | 2 Comments

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What you will need:

8 oz of self raising flour

4 oz unsalted butter (softened)

4 oz castor sugar

4 oz glace cherries (chopped)

1 egg (beaten)

Approximately 150 ml milk

Method:

1)   Sieve the flour into a bowl and add in the softened butter. The best way to soften the butter is to leave the amount you need out of the fridge for about 30 mins. This time will vary depending on how long the butter has been in the fridge for.  Rub the butter into the flour using your fingertips until the mix resembles breadcrumbs.

2)   Add 3 oz of the sugar and the cherries and lightly mix.

3)   Add in the egg and small amount of the milk and mix. Keep adding the milk bit by bit until the mixture has a soft dropping consistency.  If you find that you have added to much milk, add in a little more flour to balance it out.

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4)   Grease the loaf tin and add the mixture. The cherries may start to sink to the bottom so move them around a little. I also add extra chopped cherries at this stage to the top of the cake as well. Sprinkle with the rest of the sugar. (See picture above)

5)   Bake at gas mark 6 for 20 mins until risen and golden brown.

Tips:

This can also be used to make cherry buns just put the mix into paper cases and into bun trays. It can also be put into a cake tin instead of the loaf tin.

You could also add coconut to it

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Cheese Stuffed Chicken with Parma Ham

Feb 25

Posted by admin in Cheese Stuffed Chicken with Parma Ham, Chicken | 1 Comment

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What you will need:

Chicken fillet

3 slices of parma ham

2 thin slice of cheese (cheddar and mozzarella work well, or a mix of both)

2 thin slices of black pudding or chorizo (optional)

Method:

1)    Cut along the side of the filet, not too deep, you don’t want to cut through the whole fillet.

2)    Place the cheese into the slit you have made. Add in the pudding or chorizo if you using them.

3)    Make sure the fillings are well inside the slit and wrap the filled fillet with the parma ham. Do this slice by slice and ensure that the fillet is completely wrapped so that the cheese, or as little of it as possible, oozes out.

4)    Cook at gas mark 6 for about 30 -40 mins. Check the meat is white before serving.

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Banana Pancakes

Feb 17

Posted by admin in 2 People, Banana Pancakes, Beer Pancakes | 1 Comment

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It may be a few days late, but for anyone who hasn’t celebrated pancake Tuesday this is a must. Knowing how to make pancakes seem to be a rite of passage here in Ireland. Everyone has made them at some stage in their lives, and everyone has attempted to perfect it and find that secret ingredient that makes them perfect. But if I’m honest, I think the traditional way of making them is the best. That and a good pan of course.

What you will need:

For the pancake batter:

1 egg

Flour

Milk

2 drops of Vanilla essence (optional)

(if you want the pancakes to rise slightly then you need to add in a baking agent like bicarbonate of soda or baking powder)

To serve:

Lots of maple syrup

Chopped banana

Whipped cream (or fluff-which is marshmallow in a jar-if you lucky enough to come or live in the states. Melting marshmallows would also work)

Method:

1)   Add about a cup of flour to a mixing bowl and the rising agents if you are using them. Then add in the beaten egg and the vanilla essence.

2)   Start mixing the two together (I find a fork works really well for this) and as it starts to bind slowly add the milk.

3)   Don’t add in too much milk because it will make the batter runny. If this does happen, add in more flour.

4)   You want the consistency just right-not to thin not to thick.

5)   Some people leave the batter to rest for about 30 minutes. Unfortunately, I’ve never been able to wait that long so I do make them straight away. But that’s up to you

6)   Heat the pancake pan with little butter, oil, or cooking spray and pour in some batter spreading it around the pan for an even coating if you want them big and thin. I make mine small and fat (as you can see from the picture) to do that; just pour batter into centre, not too much though, because it will rise as its cooking.

7)   Serve with bananas and maple syrup, or whatever takes your fancy. Peanut butter is pretty good on hot pancakes.

Tomato Corn Chowder

Feb 14

Posted by admin in 2 People, Tomato Corn Chowder, Vegetarian | 1 Comment

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This chowder is thick and its perfect if you feeling a little under the weather.

What you will need to serve 3-4:

1 large onion

I can of corn

2 cans of chopped tomatoes

4 large potatoes peeled and chopped

2 flour tortilla (this is optional as it is for serving)

Method:

1)   In a large saucepan fry the chopped onion in some olive oil until it has softened.

2)   Add the corn, chopped tomatoes and the potatoes. The potatoes can be added raw, but just ensure they are chopped small so that they will cook easier and quicker.

3)   Cook for about 30 minutes until the potatoes are tender.

4)   Cut the flour tortillas into triangles (you should get about 6 triangles out of each one) and grill on both sides for few minutes.

5)   Serve with toasted tortillas.

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Saucy Meatball Sub

Feb 7

Posted by admin in 2 People, Beef, Saucy Meatball Sub | 2 Comments

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What you will need for 12 medium sized meatballs:

250g of minced beef

I small onion (chopped into small pieces)

Approximately 1 desert spoon full of breadcrumbs

1 dessert spoon brown sauce

2 teaspoons of worcester sauce

1 pasta stir-in sauce

Method:

1)   In a large bowl mix breadcrumbs, minced beef and chopped onion together with the Worcester and brown sauce.

2)   When thoroughly mixed, take small amounts of the mixture in your hands and roll into a ball. It is important that the onion has not been chopped too big, otherwise the mixture will not form into an even ball.

3)   Pour small amount of oil onto a frying pan and add the meatballs. Cook slowly on a low heat for 15-20 mins, turning now and again to ensure they are cooked through and evenly browned.

4)   Once they are cooked, add the sauce and evenly coat the meatballs with it. Give this another 5-10 mins.

5)   Serve on a warmed roll on a bed of lettuce and a sprinkling of grated cheese.

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Homemade Beef Burgers with spicy mayonnaise:

Jan 31

Posted by admin in Beef, Homemade Beef Burgers | 1 Comment

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What you will need for 3 burgers:

250g of minced beef

I small onion (chopped)

1 dessert spoonful of breadcrumbs

2 teaspoons of Worcester sauce

1 teaspoon oregano

For the spicy mayonnaise:

1 dessert spoon of mayonnaise

2 teaspoons of turmeric

For serving:

Flour baps

Grated cheese, lettuce, and tomato (for serving)

Method:

1)   In a large bowl mix the breadcrumbs, minced beef and the chopped onion.

2)   When mixed, add the Worcester sauce and oregano.

3)   Take a decent sized lump of the mixture into your hand and shape it into a circle. Don’t make it too thin; homemade burgers are nicer when they are a bit on the thick side.

4)   Add some olive oil to a frying pan and cook the burgers on a low heat. They will take about 15 minutes, maybe more depending on how thick they are.

5)   While they are cooking, put the mayonnaise in a small bowl and add the turmeric. Mix well, do taste it before serving to ensure there is enough turmeric in it.

6)   Once cooked, serve in the baps with the sauce and lettuce.

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Sweet Red Onion Tarts

Jan 21

Posted by admin in Sweet Red Onion Tarts | 2 Comments

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What you will need:

25g butter

2 red onions chopped

Desert spoon of brown sugar

Desert spoon of balsamic vinegar

3 eggs

Grated cheese

Milk

1 packet of shortcrust pastry (this can be found in the freezer of most supermarkets) or you can make your own with:

8oz flour

40z margarine

Water

Method:

1)   Firstly, if you decide to make the pastry yourself then put the flour in a mixing bowl and add the margarine in little chunks. Using your hands, rub the margarine into the flour until its like breadcrumbs. Then make a well in the centre and add small amount of water and kneel the mixture into the water. Keep going until all the mix comes together in a ball. You may need to add a little more water, but be careful only add if the dough won’t come together. Leave it to rest for about 30 minutes in the fridge.

2)   If you using the frozen pastry, follow the defrosting instructions. This pastry usually comes in sheets so there is no need to roll it out. If you making your own pastry then you need to roll it out on a floured surface.

3)   If you going to make a large tart then ensure the rolled out pastry fits fully in the dish, coming up over the sides. It is important that the pastry goes up the side of the dish so the egg mixture won’t leak out when you pour it in. If you want to make small tarts, then use a cupcake tray. You will need to cut the pastry to fit the moulds (if you don’t have a cookie cutter bug enough then use a glass or cup. Once the circle you cut is slightly bigger than the mould, it will be ok).

4)   Line the dish or cupcake tray with the pastry and leave to the side while you do the filling.

The sweet onion filling:

1)   Melt the butter in a pan and add the chopped onion and sugar. After a few minutes, add the balsamic vinegar and cook on low heat until the onion becomes caramelized (about 15 mins).

2)   In a separate bowl, beat the eggs with a little bit of milk and pepper.

3)   Once the onions are caramelized, put them on top of the pastry and add the egg mixture.

4)   Add cheese to this mixture and place in the oven for about 30 minutes.

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Jambalaya

Jan 15

Posted by admin in Feed a Large Army, Jambalaya | No Comments

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Jambalaya is one of best known creole dishes.  It is a versatile dish that combines cooked rice with a variety of ingredients including tomatoes, onion, green peppers and almost any kind of meat, poultry or shellfish. The dish varies widely from cook to cook. It’s thought that the name derives from the French jambon, meaning “ham,” the main ingredient in many of the first jambalayas.

What you will need to serve 6 people:

3 slices of bacon or pepperoni chopped into small pieces

1 red or green pepper

I courgette

1 onion

2tsp of Cajun spices (slightly more if you like things spicy)

1 can of tomatoes

200g of COOKED rice ( this can be cooked just before you make the dish)

100g cooked chicken chopped up (optional)

100g cooked ham chopped up (optional)

100g cooked prawns (optional)

Method:

1)    If you using bacon it needs to be cooked first. So in a large pan add the chopped bacon and cook until crisp. Once crispy remove and set aside.

2)    Add the onion, pepper, and courgette and cook until tender.

3)    Add the meat (ie the pepperoni, chicken, ham) and pour in the can of tomatoes. Season with the spices and bring to the boil. (if you want a bit more bite to the dish add approx 100ml of chicken or beef stock with the can of tomatoes)

4)    Once it begins to boil turn the heat down and add the rice and simmer for 10-15 minutes.  Keep an eye on the dish and add some water if it starts to get a little dry.

5)    Add the bacon (and the cooked prawns) about 5 minutes before serving.

Yummy Seafood Pie

Jan 11

Posted by admin in Yummy Seafood Pie | 1 Comment

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What you will need:
A packet of mixed seafood, precooked (I used a 500g packet)
1 onion
Approximately 1 ½ dessert spoons of flour (either plain or self-raising)
Approximately 1-1½ small cups of milk (I used low-fat but full-fat would work too)
5 large potatoes (if you like a lot of potato on your pie then use 2 more, but this was enough to fill the dish above)
Salt and pepper to season
Chilli powder (optional)
Grated cheese for the top of the pie (optional)

Read the rest of this entry »

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