Irish Seafood Chowder: A traditional Irish delicacy that never fails to disappoint!

This traditional hearty soup has been a feature in Irish life for as long as village communities have subsisted on the fisherman's catch landed along the wild shores of the Atlantic Coast. The memorable mix of fresh haddock, salmon, and shrimp (or prawns as we call them in Ireland) is nicely balanced out with seasonal veggies such as leeks, carrots, and potatoes. The sauce of fish stock and cream brings a flavourful and comforting warmth that refreshes the soul. Unlike the American versions of chowder, this more authentic recipe has less cream, allowing for the other true flavours to show through. Ireland is known for it's seafood, and this delicious chowder is a prime example of Irish cooking using fresh ingredients from nature to create a wholesome meal enjoyed by many all across the island. This is why you can find it at local pubs all around Ireland 

Because we are an island, it is only natural th...

Irish Farmhouse Apple Pie: A nurturing dessert loved by all ages!

A delicious warm Apple Pie (we also say Apple Tart in Ireland) reminds us all of home. Here's an Irish recipe to celebrate St Patrick's Day. Served with freshly whipped cream it is a wonderful dessert.

Is there anything more homely than apple pie? It must be one of the most nurturing desserts, loved by adults and children alike. The aroma of a freshly baked apple pie takes me right back to my childhood.

I would be sent out into my grandfather’s garden and farm in Delgany, grumbling all the way, to collect the windfall apples. Windfalls don’t store well. The bruise which forms where they hit the ground quickly starts to go bad. They had to be used immediately, and my grandma’s deep dish apple pie was the perfect way to do it. I love everything about it: the wonderful smell, the rich golden buttery crust and the slightly tart apple filling.

I have a favourite Pyrex glass pie dish which I’ve been using for fruit pies fo...

It seems you’re nobody these days, unless you’re a kickboxing, cleaning eating, kale juicing junkie.  My ‘A’ for effort is my zeal for kale salads.  When asked if kale really needs all that ‘massaging’, I explain that the challenging dark green leafy fibres are broken down by the concentrated acidity in limes and lemons, but I’m no scientist.  For me it is the difference between chewing a pale woody indigestible leaf versus chowing down an appetising salad of vibrant tender leaves.  When laced with a hefty dressing (I use tahini but you can use peanut butter instead for a similar consistency) a kale salad can be very satisfying.  Pomegranates are a luxury, adding an exotic twist, but you can mix and match sultanas, cranberries, pumpkin seeds, grated ginger, nuts and even turn it into a main course salad with fish or chicken.  

KALE SALAD WITH TAHINI SOY DRESSING

Serves 6

200g Curly Kale, washed, ribs removed, leaves cut small
3 large limes, zest and juice (approx 60 ml)
½ red onion, s...

Hallowe’en is big business these days. If you leave it until the eleventh hour, you may run out of time to invent a blood curdling costume or paint a convincingly devilish face. Come October 31^st, by noon, most shops will be sold out of pumpkins. So a great way to get in the spooky spirit is with some frighteningly easy baking ideas. Before you start, throw open the cupboards and gather those festive sprinkles, food colourings, icing and cutters. You’ll be surprised at how much creepy fun you can add to your bakes once you have all the necessary decorating supplies. With the school mid-term commencing, there will be lots of time to squeeze in a bit of baking. It’s the ultimate activity to warm up little monsters as they prepare for trick-or-treating escapades.  If your main concern is who is going to eat all those cakes, fear not, an impromptu Hallowe’en, neighbourhood, bake sale is a wonderful way to raise money for a good cause. The annual Hallowe’en bake sale in my kids’ primary sch...

Serves 4

If you don’t have coconut milk, you can combine cream and some chicken stock to create a sauce.  There are many different ways to add that subtle coconut flavour. I often add in some dessicated coconut...

4 chicken fillets
For Marinade
100ml natural yoghurt
1 clove garlic
1 tsp turmeric
For Korma Sauce
50g butter or oil
1 onion
2 cm piece fresh ginger
pinch chilli powder (or fresh chilli, or tabasco)
half teaspoon cinnamon
6 cloves (optional)
1 tin full fat coconut milk (use creamiest part in tin)
salt and pepper, to taste
25g flaked almonds
25g fresh coriander herb, to garnish

To serve: 1-2 cups rice

1. To Marinade Chicken: Cut chicken into 2cm cubes. Put into a bowl with yoghurt, garlic and turmeric.  Cover and marinate for 15 minutes.
2. For Sauce: Peel and dice onion finely. Peel and grate the ginger.
3. Melt butter on HIGH for 30 seconds. Add onion, cook on a high heat for 2 minutes.  Stir in ginger, cloves, cinnamon and chilli powder, cook on HIGH for 1 minute.
4. Add the chicken and m
...