Friday, July 3, 2015

Healthier Southern Fried Chicken

What could be more American than a big bucket of fried chicken!!!! So to celebrate the 4th of July tomorrow I decided to make some southern fried chicken for dinner to celebrate the occasion.

While I admit these fried chicken pieces are not something you should eat everyday, I have significantly reduced the calorie content of the chicken by baking the chicken rather than deep frying. Even though the chicken is healthier they are still finger licking good, and with a slaw accompaniment; in the words of Ina Garten, what's not to like???!!!

This recipe is based on 14 drumsticks. Here was I thinking that we will have the leftovers on our picnic to Dingle tomorrow, no such luck as my ravenous husband ate every last one of them. Oh well that's what they were there for!


  • Chicken drumsticks x 14
  • 8 tbsp of wholegrain flour
  • 2 tbsp of sesame seeds
  • 1 tbsp of white pepper
  • 1 tsp of salt
  • 2 tbsp of paprika
  • 4 tbsp of oil 
  • 250 ml of butter milk


  1. Marinade the chicken in the buttermilk, either overnight, or for at least 4 hours. This really tenderises the meat.
  2. In a large plastic sandwich bag, add the flour, seeds, pepper, salt and paprika and ,mix well.
  3. Preheat the oven to 200 degrees.
  4. Take the chicken pieces out of the buttermilk, shake off the excess and place in the flour mixture bag. 
  5. Seal and shake the bag well ensuring all chicken pieces are coated.
  6. Remove the chicken from the bag, shake a little to remove the excess coating and place on a plate ready to give them a gentle fry before baking in the oven.
  7. Put the oil in a non stick frying pan and heat to a high heat, then quickly fry the chicken until lightly browned.
  8. Place the browned chicken in a single layer on a baking dish and bake in the oven for 30 minutes, turning once or twice. The chicken should be a beautiful bronze colour when fulled cooked.
  9. Serve with a generous side of slaw and lots of napkins.

Happy 4th of July

Saturday, June 6, 2015

Fried Aubergine & Killarney Honey - A Spanish Tapa Killarney Style

I was chatting with a good friend of mine the other day about going on holidays and I was recommending the lovely resort town of Costa Teguise in Lanzarote as an option for her to go now that she has a young family. I went there 3 times in 12 months recently! The food there is amazing!! It is here that I discovered the Spanish tapa of fried aubergine with honey. I feel in love with it. Even my husband who is 'afraid' of every type of vegetable couldn't say no to these tasty morsels.

As I was reminiscing about all the wonderful meals we had in that resort, I remembered those gorgeous bite size aubergine slices and all of a sudden I got a mad craving for them. So instead of my usual salad for lunch, I decided to change things up today and make the fried aubergines.

We are incredibly lucky here in Killarney that  there are amazing honey producers close by - Killarney Honey. However, any really good honey will suffice to sweeten up these deliciosus treats.


  • 1 aubergine, peeled and sliced into round discs
  • Sea salt
  • Table salt
  • 1-2 tbsp of flour
  • Good runny honey
  • Good quality  balsamic syrup
  • 5-6 tbsp of rapeseed oil (or other flavourless oil)

  1. Place the aubergine slices in a plate and sprinkle with the table salt and leave for 10 minutes.
  2. Using kitchen paper, press down on the slices to release and remove all the water that seeps from the slices.
  3. Put the oil on a high heat.
  4. Place the flour on a plate and dip each slice of abergine into the flour, making sure they are completely coated. Shake off the excess flour.
  5. Carefully place each disc of aubergine in the hot oil, and cook for 2 minutes, before turning and cooking for a further 2 minutes, or until golden brown.
  6. Remove the slices from the oil and place on kitchen paper to allow the excess oil to drain away.
  7. Place the disc of aubergine on a plate and drizzle generously with your honey, sprinkle with coarse sea salt and finally drizzle for balsamic syrup over the aubergine.

Wednesday, June 3, 2015

Super Fast Super Healthy Thai Beef Stir Fry

I'm  a huge Thai food fan, and luckily most Thai dishes are healthy! This dish is one of the healthy ones, perfect for guilt free dining mid week. You can really put any veggies with this dish, but I find that green peppers always pair beautifully with beef. There can be alot of calories in peanuts but a small amount are good for you and they help curb any 9pm hunger pangs that I sometimes experience with healthy stir fries.

Once you have all your ingredients prepped, this dinner can be made in a matter of minutes. Cut all your vegetables into even slices so they all cook at the same time.


  • 3 minute steaks, cut in strips
  • 1 carrot, sliced thinly
  • 5 mushrooms, sliced thinly
  • 1 green pepper, sliced thinly
  • 1 red onion, sliced thinly
  • 2 tsp of cornflour
  • Stir fry oil, for cooking

  • 1 tbsp of fish sauce
  • 1 tbsp of sesame oil
  • 2 tbsp of light soy sauce
  • Juice of 1 lime
  • 1 lemongrass, thinly sliced
  • 2 garlic cloves, diced
  • 1 thumb size piece of ginger, diced
  • 1 tsp of chili flakes
  • 2 tsp of sugar

To serve
  • 2 tbsp of peanuts
  • Wholewheat noodles
  • Lime wedges


  1. First marinate the beef. Mix all the marinade ingredients in a bowl and pour over the sliced beef. Leave to marinate for at least 30 minutes.
  2. Cook the noodles and set aside.
  3. Put the wok on a high heat and pour in some cooking oil.
  4. Stir fry the vegatables for 1-2 minutes and remove.
  5. Drain the beef from the marinade, reserving the liquid.
  6. Add the cornflour to the liquid marinade and stir to dissolve.
  7. Add more stir fry oil to the wok and fry off the steak, this should only take 1 minute. 
  8. Pour in the marinade liquid and stir to heat and cook the cornflour out.
  9. Re-introduce the vegetables to the wok and stir fry for 1 minute.
  10. Serve with hot noodles, scatter over the peanuts and serve with a wedge of lime.

Thursday, May 28, 2015

Feta & Beetroot Tabbouleh - The Perfect Summer Side

With summer here (mostly in spirit, not in weather at the moment), we tend to look to lighter, fresher meals rather than warming & comforting meals. This very healthy, light and filling salad is one such example of how I'm lightening up my meals. Forget mash potato and roast root veggies!! This gem of a salad has it all. The Bulgar wheat is low in GI, the feta cheese gives a salty cheesy hit, and the beetroot adds nutrition and a wonderful colour. Finally the typical salad ingredients that make up a tradition tabbouleh of cucmuber, onion, tomatoes and herbs (flat leaf parsley & mint) add a fantastic freshness. 

This salad can be the main dish of a meal, serve with some flat breads and natural yogurt, or it can be a great side dish for a tagine, roast chicken/lamb, BBQ, or as I did here, Moroccan Meatballs.

  • 100g Bulgar wheat
  • 400g of chicken/vegetables stock
  • Salt & Pepper
  • Half a cucumber
  • 6 cherry tomatoes
  • 2 spring onions
  • 1 lemon
  • 2 tbsp Olive oil
  • 1 tbsp of fresh mint
  • 1 tbsp of fresh flat leaf parsley
  • 1 cooked beetroot
  • 50g of feta cheese

  1. Put the Bulgar wheat in a saucepan and add the stock. Cook on a medium heat for 15 minutes, or until all the stock has been absorbed. 
  2. Remove from the heat and allow to stand for 10 minutes, before fluffing it up with a fork.
  3. Meanwhile, prepare the salads. Half the cucumber length ways and scoop out the seeds. Then dice the cucumber. Quarter the tomatoes. Slice the spring onions very thinly. Cube the feta, and dice the beetroot.
  4. Add all the salad ingredients to the Bulgar wheat along with the lemon juice and chopped fresh herbs. Season well with salt and pepper and drizzle with olive oil. 
  5. In my experience this tastes better when made ahead as the the flavours really develop.

Monday, May 25, 2015

Moist n' Sharp Blueberry & Lemon Curd Loaf

I made this loaf cake for my B&B guests, but I must confess there is only half a loaf left. WARNING: This cake is totally addictive. The buttermilk helps lift the cake to a crazy level of moistness!! And the lemon curd, gives the cake a super sharp hit. With summer upon us, this is the perfect breakfast/elevenses/afternoon tea/ any time cake!!! The blueberries and lemon curd are a match made in heaven.

When I asked my husband to test a slice of this cake and told him I made it up as I went along, he said 'you need to write down what you did immediately, and do it again!!' So here it is!

Note: You can use good quality shop bought lemon curd, but I made my own, using Clodagh McKenna's recipe from her book Homemade. My B&B guests swoon over that lemon curd. I'll post that recipe up shortly.


  • 225g plain flour
  • 110g blueberries
  • 170g caster sugar
  • 130ml buttermilk
  • 1 egg
  • 125g of butter
  • 3 tbsp of lemon curd
  • 1 tbsp of almond flakes
  • 1 tbsp of demerara sugar
  • 1 tbsp of baking powder


  1. Preheat the oven to 165 degrees.
  2. Sieve the flour and the baking powder into a mixing bowl. Add the sugar and stir.
  3. Melt the butter and add to the buttermilk. Break an egg into the butter/buttermilk mixture and whisk to combine.
  4. Pour the buttermilk mixture into the dry ingredient and stir to combine. Add in the blueberries and stir just enough to combine.
  5. Grease a loaf tin and add half the mixture to the tin. Spread it evenly.
  6. Spread the lemon curd over the mixture and cover with the remaining cake mixture.
  7. Scatter the cake with the almonds and sprinkle with the demerara sugar.
  8. Bake in the oven for 55 minutes.
  9. Allow to cool completely in the tin, before turning out.

Wednesday, May 20, 2015

Parsley, Lemon, Caper & Garlic Seabass

Here's a gem of a recipe for a marinade that transforms a beautiful piece of fish into a tangy flavoursome dinner. This recipe is great as the ingredients for the marinade are very healthy, but also very tasty.

The weather for us here in the South of Ireland isn't quite there for us yet this summer in terms of BBQ time, but when the sun does start to emerge, this is a wonderful recipe for all BBQ fish dishes.


  • 2 lemons
  • 2 tbsp of flat leaf parsley
  • 2 tsp of capers
  • 3 tbsp of olive oil
  • 1 clove of garlic
  • 2 seabass, gutted and scaled
  • Salt and pepper

To serve

  • Extra chopped flat leaf parsley
  • lemon wedges


  1. Preheat the oven to 180 degrees.
  2. In a mini blender, add the juice of a lemon, the flat leaf parsley, capers, oil, and garlic. Season with salt and pepper and pulse for a few seconds.
  3. Cut 3 incisions in  each fillet on the fish. Cut the 2nd lemon into thin slices and place each lemon slice into the  the cut incisions on the fish, and divide the remaining slices into the cavity of the fish.
  4. Rub the parsley marinade into both the outside and the inside cavity of the fish. 
  5. All to marinade for 10 minutes. 
  6. Bake the fish on a baking tray for 15 minutes or until the fish is cooked through.
  7. Serve with a scattering of chopped herbs and lemon wedges.

Friday, May 15, 2015

Asparagus, Feta & Serrano Pizza - A Shortcut to a Deluxe Pizza

Friday nights in our house is nearly always Pizza Night. But after a long week at work, sometimes making my own pizza dough is too laborious even for me. 

Thankfully there are some good quality shop bought pizza dough out there now which take all the hard work out of home made pizzas. Tonight was such a night when the efforts of homemade pizza dough was beyond me. Luckily I had a Jus-Rol pizza dough hidden in the fridge for such a dilemma. 


  • 1 good quality ready made pizza dough
  • 2 tbsp of tomato sauce
  • 4 asparagus spears, ends removed
  • 50g of fresh mozzarella 
  • 50g of feta cheese
  • 3 tbsp of carmelised onion relish
  • Pepper
  • 3 slices of Serrano ham
  • 2 fresh basil leaves
  • 1 wedge of lemon
  • Balsamic glaze

  1. Preheat the oven to 200 degrees.
  2. Lay the pizza dough on a baking sheet lined with baking parchment.
  3. Spread the tomato sauce over the pizza dough.
  4. Scatter the cheeses over the pizza and lay the asparagus spears over the cheese.
  5. Dot the relish in between the spears of asparagus and liberally grind black pepper over the pizza.
  6. Bake in the oven for 15 minutes.
  7. Divide the Serrano ham over the cooked pizza and scatter with some freshly torn basil.
  8. Serve with the lemon wedge and drizzle over the balsamic glaze.

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