Chicken Kozani

Ingredients

10 chicken oyster thighs
1 litre of water
1/2 tsp saffron
large glug of olive oil
4 red onions
2 tbsp smoked paprika
20 prunes, stones removed
salt & pepper

Method

1. Place oyster thighs and saffron in a large saucepan and cover with water. Bring to the boil and simmer for 10 minutes
2. Remove thighs from pan and put aside. Do not throw away the water
3. Heat olive oil in a large pan and gently cook the onions until soft
4. Add the paprika to the pan, mix well
5. Add thighs, prunes and 500ml of the cooking water to the pan
6. Season with salt and pepper and simmer until sauce reduces and thickens
7. Serve with cauli rice

Note: 

It is important to use thighs and not breast with this recipe because a lot of the flavour comes from the stock created from poaching the meat and bones in the water. If you really want to use breast, I would suggest that you poach the breasts in stock instead of plain water

Pan-fried Hake with Leeks, Broad Beans & Pancetta

Ingredients

2 fillets of hake, skin on
2 large leeks, washed, trimmed and sliced
2 handfuls of broad beans (I use the frozen ones from M & S)
50g butter

1 tbsp cooking oil
100g pancetta, cubed
1 tbsp lemon juice


Method

1. Place frozen broad beans in a saucepan with water and boil for 4 minutes
2. Place cooking oil in a large frying pan and sauté pancetta until crispy
3. Add leeks and cook for about 5 minutes until softened
4. Add broad beans and heat thoroughly
5. In another large pan, melt the butter
6. Place the hake fillets skin side down in the hot butter and fry for about 4 minutes
7. Turn the fish and cook for another 4 minutes
8. Serve the hake on a pile of the vegetable and pancetta mix
9. Place the lemon juice and another knob of butter into the hot pain and stir
10. Drizzle over the hake and vegetables

Pepper sauce

This recipe makes the most delicious pepper sauce I have ever tasted. Serve with steak or whatever you fancy!

Ingredients

100ml beef stock
60ml double cream
3 tbsp peppercorns
100ml brandy
50g butter

Method

1. Melt butter in pan and sauté peppercorns for about 3 minutes
2. Add brandy and flambé (set alight!) to remove the alcohol, keep stirring to keep flames under control
3. Add beef stock and cream and keep stirring until thickened. This will take a few minutes so don't give up!

Low Carb Egg & Ham Muffins

It's January so time to get sensible with our eating again! I made these for Ronan to take to work for his breakfasts this week. I even used left over Christmas ham!

Ingredients

6 eggs

1 tbsp milk

1 tbsp cooking oil

50g cheese (I used leftovers: a mix of Parmesan, Gruyère and Cheddar), grated

40g ham, finely chopped

1 onion, finely sliced

salt & pepper

Method

1. Preheat oven to 180°C 
2. Sauté onion in a pan for 5 minutes
3. Whisk eggs, milk and cheese
4. Add ham and onions and stir well
5. Lightly oil a six hole muffin tray
6. Divide equally between the six holes in the tray
7. Place in the oven and cook for 20-30 minutes until lightly golden

These muffins will freeze well. Once defrosted, simply microwave for 20 seconds.

Slow Cooker Coconut Chicken Curry

This has become a regular dish in our house. It's so simple; I prepare it the night before and then switch it on in the morning before I leave for work. The house smells divine when I get home! I serve this with either cauli rice or wholegrain basmati rice.

Ingredients

1 large carrot, sliced
1 large onion, diced
1 large red pepper, sliced
2 cloves garlic, minced or finely chopped
10 white mushrooms, quartered
Generous handful of raisins
2 chicken breasts, cut into strips
2 chicken thighs (meat only), cut into strips
1 400g coconut milk
2 tbsps tomato purée
1.5 tbsp garam masala
1.5 tbsp curry powder
2 tsps turmeric
salt and pepper


Method

1. Put carrot, onion, garlic and pepper into your slow cooker dish
2. Layer chicken on top
3. Add mushrooms and raisins
4. In a separate bowl, mix together the coconut milk, tomato purée, garam masala, curry powder turmeric and salt and pepper
5. Pour over the ingredients in the slow cooker dish

Interview with The Journal

I was interviewed by TheJournal.ie, a couple of days ago, about my experience with fibromyalgia. You can read the article here:

http://www.thejournal.ie/fibromyalgia-ireland-2-3023056-Oct2016/

Chorizo, Cauliflower, Chickpea and Tomato Cassoulet

I concocted this last night and it made for a very easy and tasty dinner.

Ingredients

1 x large head of cauliflower, grated
1 x 400g chickpeas, drained and rinsed
225g chorizo ring, sliced
400g passata or tinned tomatoes
1 x large onion, chopped
1 x tbsp coconut oil

Method

1. In a large skillet/wok, fry onion in coconut oil until soft
2. Add chorizo and cook for a couple of minutes until oils are released
3. Add grated cauliflower and stir well for one minute
4. Add chickpeas and passata and heat thoroughly
5. Serve