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Ingredients
- 1 tbsp butter
- 4 Sweet Potatoes Peeled and cubed
- 0.5 Litre Fresh Milk
- 3 Cloves garlic Crushed
- 1 pinch salt
- 1 pinch Pepper
- 2 tbsp Soured Cream
Method
In a large pot boil sweet potatoes in salted water until tender, drain in a colander.
Meanwhile, melt butter and sauté garlic until lightly golden.
Return potatoes to the pan, add milk and sour cream; mash until smooth and creamy.
Adjust salt and pepper to taste.
Turkey Curry
Put your leftovers to good use.
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Ingredients
- 4 tbsp vegetable oil
- 1 onion finley chopped
- 4 garlic cloves finely chopped
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp tumeric
- 1/4 tsp chili powder
- 1/4 tsp Garam masala
- 1/4 tsp salt
- 1 lb roasted turkey chopped into 1/2in pieces
- 1 tsp grated ginger root
- 1 tsp Lemon juice
- 1 bunch fresh coriander chopped
Method
Heat 3 tbsp of the oil in a saucepan and add the onion and garlic fry for 6-7 minutes till the onion is lightly browned
in a small bowl, mix the tomato puree with the remaining oil, cumin, coriander, tumeric, chili powder, garam masala and salt to form a thick paste
Tip the paste into the onion mixture and fry for half a minute
Stir in the turkey pieces and cook for 1 minute
Add in 1 1/2 cups of hot water from the kettle and simmer for 3-4 minutes. Mix in the ginger and the lemon juice
Garnish with cilantro and serve with plain basmati rice, bread and salad of crisp lettuce
Fajita Stuffed Peppers
Stuffed peppers make a delicious healthy meal, we have a lovely stuffed peppers recipes for the vegetarians among us.
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Ingredients
- Brown rice
- 6 mixed peppers
- 1 onion
- Fajita Seasoning
Method
Cut the Peppers in half and remove the seeds from the inside.
Boil the rice until soft, strain and leave to cool.
Chop up some peppers and onions into small pieces and mix in the rice and the fajita seasoning.
Spoon in the rice mixture to the peppers.
Bake in the oven at 180 for 10 mins
For an extra topping grate some cheese onto the top of the pepper before putting into the oven.
Garlic and Oregano Chicken
Garlic and Oregano Chicken
This is a really quick and tasty way to make chicken
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Ingredients
- 1 tbsp olive oil
- 4 chicken breasts sliced
- 2 cloves garlic crushed
- 2 tsp Oregano
- 2 tbsp water
Method
Mix the oregano, garlic, olive oil and water together with a pinch of salt.
Add the chicken slices. If you can do this the night before then cover the chicken and leave it in the fridge overnight. You can cook this straight away but even half an hour in the mixture makes a difference.
Heat a non-stick frying pan over a medium to high heat.
Add the chicken slices and cook on each side until golden brown and cooked through, about 10-12 minutes.
Serve with a mixed salad or with frozen peas and corn and baby potatoes.
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Ingredients
- 400 g chopped tomatoes
- 4 Boned Chicken Breasts
- 1 onion
- 1 tbsp plain flour
- 1 tbsp tomato puree
- 2 pints chicken stock
- 2 tbsp Curry powder
- 2 cloves garlic
Method
Gently cook diced chicken, onion and garlic with a tablespoon of oil in a saucepan for 5 minutes or until chicken is browned and onions are soft.
Stir in curry powder, flour and tomato puree and cook on a low heat until paste like for 5 minutes.
Slowly whisk in the warm chicken stock, chopped tomatoes and then add the jar of mango chutney. Serve with rice and season to taste. Cook for 15-20 minutes
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Ingredients
- 75g cheddar cheese grated
- 8 Free Range Eggs
- 2 tbsp olive oil
- 200g Potatoes peeled and sliced
- 3 Spring Onion Sliced
- 1 tsp Mustard
- 4 Bacon Rashers lean
Method
Turn on your grill to a medium heat.
Put the sliced potatoes in a pot, cover with water and bring them to the boil. Then turn them down and simmer for 10 minutes. Then drain them and put them in a large bowl.
Meanwhile, heat the oil in a large frying pan and added the chopped bacon.
Cook until it just starts to go crispy then add the spring onions and cook for about 3 minutes
Put the bacon and spring onions in the bowl with the potatoes.
Keep the pan on the heat and add a little more oil.
Beat the 8 eggs together with the mustard, half of the cheese and some pepper.
Add the egg mixture to the potatoes and bacon and mix well. Then pour everything into the pan over a medium heat and cook for 6-8 minutes without stirring.
When it looks like the egg has mostly set and there is a little liquid still on top, pop the pan under the grill to finish cooking.
Grill the frittata until it is golden and set.
Serve cut into wedges with a salad.
Beef Stew
This is one to make the night before and then you can just reheat it when you get home the next day. Stew tastes better the next day anyway…
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Ingredients
- beef stock cube
- 2 carrots
- 400 g Fresh Irish Diced Beef
- 2 tbsp olive oil
- 1 Omion Chopped
- 1 tbsp plain flour
- 1 clove garlic crushed
- 1 tbsp Redcurrant Jelly optional
- 1 tsp Thyme Sprigs
- 700 ml water
Method
Pre-heat the oven to 160oC
Heat the olive oil in a frying pan and brown the meat.
Put it into a casserole dish
Add the onion to the pan and sauté over a medium heat for about 10 minutes.
Add the flour to the onions, mix well and cook for about 3 minutes.
Put the onions in the casserole dish with the beef. Then add all of the other ingredients and enough boiling water to cover the beef and vegetables by about 1 inch.
Put in the oven and cook for 2 ½ to 3 hours.
Serve with boiled potatoes or wholegrain bread and a side of green vegetables – broccoli or green beans.
Honey Glazed Roast Chicken
Honey Glazed Roast Chicken
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Ingredients
- 4 chicken breasts halves on the bone with skin
- 2 tsp Dijon Mustard
- 2 cloves garlic Minced
- 0.25 jar honey
- 2 tbsp Lemon juice
- 1 tsp Paprika
- 0.25 tsp Cayenne
- salt a pinch
- Pepper Freshly ground
Method
Preheat the oven to 425°. In a small bowl, stir together the honey, garlic, lemon juice, mustard, paprika and cayenne.
Put the chicken breasts on a rimmed baking sheet.
Using a sharp knife, make 2 deep slashes in each breast.
Season the breasts with salt and black pepper, then brush most of the honey glaze all over them.
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Brush the remaining honey glaze over the chicken breasts and bake for about 10 minutes longer, until just cooked through.
Remove the chicken breasts from the oven and preheat the broiler.
Brush the juices from the baking sheet onto the chicken and broil for about 1 minute, or until the chicken skin is crisp.
Serve the glazed chicken right away.
Five A Day Spag Bol
Spaghetti bolognese is a family favourite and a recipe every kid needs to know how to cook. This recipe packs in 2 of your five a day per serving.
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Ingredients
- 500 g Lean Mince Steak
- 1 Large onion Diced
- 3 - 4 Cloves garlic Crushed
- 1 Tbsp olive oil
- 1 red pepper
- 1 Green Pepper
- 1 Medium carrot Grated
- 2 celery sticks Finely chopped
- 6-8 mushrooms Chopped
- 680 g Passata Or 2 cans of chopped tomatoes
- 1 tbsp tomato puree
- 1 tsp Dried Oregano
- 450g Spaghetti
- grated cheese To serve
Method
Heat the oil in a large, heavy based pan over a medium heat.
Add the mince and cook until brown
Add the onion and garlic and cook until softened, stirring all the time.
Cook the spaghetti according to the pack instructions.
Add red and green pepper, grated carrot, celery and mushrooms and stir well. Cook for another 2-3 minutes.
Open the passata or tinned tomatoes and add to the saucepan with the tomato puree and oregano . Bring to a simmer, then reduce the heat and cook for 10-15minutes
Drain the spaghetti and serve with the bolognese and a little grated cheese.
Jane's Satay Chicken with spinach, sweet potato and tomato
Jane's Satay Chicken with spinach, sweet potato and tomato
Warming, hearty and healthy too! Pop the chicken and vegetables on skewers if you're serving for a party.
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Ingredients
- 2 chicken breasts
- 1 large sweet potato cut into bite-size chunks (or 2 medium)
- 15 cherry tomatoes
- 1 red pepper
- 1/2 red chilli chopped
- 1 tbsp reduced salt soy sauce
- 1 tsp sesame seed oil
- 1 tsp no-added-sugar peanut butter
- 100 g spinach
- 1 tbsp olive oil
Method
Preheat the oven to 190/fan 170/gas 5.
Make the marinade for the chicken by mixing the chilli with the soy sauce, sesame seed oil and peanut butter in a bowl. Place the chicken in the bowl and leave to marinade for 10 minutes.
Layer the sweet potato and red pepper on a roasting dish and drizzle with a little olive oil. Bake for 10 minutes, then add the cherry tomatoes and bake for another 25-30 minutes until the sweet potato is cooked through.
Place the chicken on a separate baking tray with the marinade and bake for 25-30 minutes until cooked through.
Steam the spinach for 5 minutes.
Serve the chicken on top of the steamed spinach with the roasted vegetables.
