Easy Cooking

Not lot of people know that do with Pork Sausages apart from throwing them onto a BBQ or eating them for breakfast, However I’m going to show you today as quick and easy recipe in which they can be used to the best of their ability in terms of flavour. Best of all we are using an excellent product from our good friends Tuites Butchers in Drogheda Co. Louth. Opened in 1962 they now have 3 shops in Drogheda serving the locals quality meat products which you will be unable to find in any supermarket. Today we are using one of their award-winning Sausage products which is absolutely packed full of flavour with local cider and spices. If you live in local or surrounding area I personally suggest you go check them out you will not be disappointed

https://www.facebook.com/tuites

INGREDIENTS
• 1kg potatoes cut into 1cm-thick chips
• 3/4 cup grated Gruyere cheese, mixed with 1/4 cup grated parmesan
• 1 cup (250ml) thickened cream
• 2 teaspoons chopped thyme leaves
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground nutmeg
• 1 tablespoon olive oil
• 600g good-quality sausages (Tuites Awarded Winning product 2019.)
• 250g (1 punnet) cherry tomatoes
• Onion marmalade or chutney and small basil leaves, to serve

METHOD
• Preheat oven to 200°C. Grease a 23cm springform cake pan. Cover outside of pan with a layer of foil to prevent seepage.
• Spread 3 layers of potato and cheeses in pan. Mix cream, thyme, mustard, nutmeg, salt and pepper. Pour over potatoes, cover with foil and bake for 20 minutes. Uncover and bake for a further 20 minutes or until golden brown and tender.
• Meanwhile, heat oil in a large pan on medium heat. Cook sausages, turning, for 2-3 minutes until browned. Add tomatoes and cook for 5 minutes or until softened and sausages are cooked through.
• Run a knife around rim of rosti pan, then unclip and slide rosti onto a board. Cut into wedges and serve with sausages, tomatoes, onion marmalade and basil.

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Yesterday we showcased Boyne Valley Seafoods fresh cod today we are staging a dish packed full of flavour around the king of the sea Salmon. I can’t tell you all enough to go and buy your fish from your local fish shop the quality in the supermarkets is just not there. As you will see in the recipe what difference it will make to the dish as the Salmon comes out of the glistening in all its glory with the honey and mustard glaze.

https://www.instagram.com/boynevalleyseafoods/

For Salmon
• 1tbsp of honey
• 1 tbsp of mustard
Potatoes
• 100g fingerling potatoes
• 3 tbsp of oil
• Salt And Pepper
• Grated Parmesan cheese
The Sauce
• ½ onion chopped
• 2 garlic cloves
• ½ red pepper
• 250g chorizo
• 1 400g tin of tomatoes
• 1 tsp of paprika

• Boil the potatoes for just under 15 minutes in salted water. Do not fully cook them.

• On Sheet pan place potatoes in oil salt and pepper cook @ 200 degrees for 20 minutes, when done crush them once with a masher or a glass, sprinkle some parmesan cheese on top. Place them under a grill for 3 minutes to get the skins nice and crispy.

• Preheated oven 200 degrees, Mix mustard and honey set aside. In a pan over medium heat sear the salmon for 2-3 minutes. Place the salmon uncooked side down on baking sheet with parchment paper pour glaze over.

• For the Sauce cook onion garlic red pepper and chorizo in a pan until the onion and pepper have softened. Add the tin tomatoes and paprika cook for 3-4 minutes. We are not looking for a liquid sauce so let the liquid of the tinned tomatoes reduce down.

Summer fruits at their best this time of year and what better way to showcase them in a delicious cheesecake. Get the little ones involved in this they will love it.

Ingredients

For the base

• 400g of digestive biscuits
• 150g unsalted butter

Filling

• 200g cream cheese
• ½ pint of strawberries
• Unflavoured gelatine (alternative to strawberries and gelatine use 135g of strawberry jelly)
• 3 tbsp of strawberry jam
• 3 tbsp of water (if using jelly)
• 500ml carton of cream
• 1 tbsp of vanilla extract (optional)

• In a 9inch spring form baking tin on a serving plate, crush biscuit in a plastic bag with a rolling pin or place in a food processor until in fine crumbs
• Pour in melted butter and mix well. Press into the tin allow to chill for 30 minutes.
• Blitz strawberries in a blender. Add gelatine to water to soak, once ready drain water from gelatine and add to strawberries. (alternative break up jelly add to a bowl add 3 tbsp of water melt slowly over a low heat and then allow to cool.)
• Put cream cheese and jam into a bowl and beat well.
• Add the cream and beat until still quite loose in consistency.
• Fold in strawberries (or jelly) until in a semi-whipped state.
• Pour into tin and leave to set in fridge for A few hours preferably overnight.

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This ladies and gents is not for the children but it 5 o’clock somewhere so enjoy this one. You can never go wrong with this mouth-watering Italian dessert turned smoothie drink

Ingredients

• 1 cup vanilla ice cream
• ½ cup mascarpone
• 1 tbsp. whipping cream
• 1 tsp. instant coffee
• 2 tbsp. Baileys Irish Cream
• 1 ladyfinger
• Cocoa powder for garnishing

How to Prepare:

Add in the ice cream, mascarpone and cream in the blender and mix for about 1 minute to achieve a perfect blend. Pour the mixture into a tall glass. Pour in the dissolved instant coffee and whiskey into the mixture, add the crumbed ladyfinger and stir your smoothie mixture. You can garnish it with sprinkles of cocoa powder.

Fish seems to get more and popular by the day and in this recipe I’m going to show you how to make this simple creamy curry with finest piece of cod along with beautiful samphire from our good friends in Boyne Valley Seafoods. A family owned local business with the freshest of fish and shell fish. 90% of the prawns go to Italy the capital of food. Their is nothing better than buying local and helping local businesses who offer such great quality of fish.Within this recipe fresh as I always say is most definitely best we would want to do the quality of the cod and samphire justice.

https://www.instagram.com/boynevalleyseafoods/

Ingredients

• 250g of Cod
• 1 onion chopped
• 2 garlic cloves
• 1 thump size piece of ginger grated
• 1 tsp smoked paprika
• 1 tsp tumeric
• 1 tsp garam masala
• 400g light coconut milk
• 100g spinach
• 100g samphire

• in a small bowl combine the spices, cut the cod into bite seize pieces and use half of the spice mix to coat the fish.
• In a pan over medium heat add onion, garlic, ginger and cook for about 3 – 4 minutes. Add the remainng spices and cook for 1 minute.
• Pour in the coconut milk and bring to the boil, simmer for 3-5 minutes. Add the cod, samphire and spiniach.
• Place lid on top and cook for 3 – 4 minutes until the cod is cooked and the spinach has wilted down.
• Enjoy with some white or brown rice and some crusty bread.

Tips

You don’t need to add too much salt for seasoning as the samphire carries salt.

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Another healthy quick and easy brunch recipe for you to try you can really put anything you want in these. However for receipe purposes I’ve selected my own vegetables.

Ingredients

• 5 eggs
• salt, to taste
• pepper, to taste

MIX AND MATCH FILLINGS

• spinach, chopped
• tomato, diced
• onion, diced fine
• 1 bell pepper, diced fine
• 1 head broccoli, cut into small florets
• parmesan cheese
• cheddar cheese

• Preheat oven to 350°F (180°C).
• In a measuring cup, beat the eggs until smooth. Set aside.
• In a greased muffin tin, place your desired combination of fillings into each muffin cup.

• Season each cup with salt and pepper.
• Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
• Bake for 20 minutes, until set.
• Enjoy!

Not everyone has a slow cooker of course but this works fine in the oven also. However the meat just falls apart the minute it comes out of the slow cooker. It’s a family favourite in our house.

Ingredients

• An unsmoked Ham joint.
• 2 can of diet coke
• 1 pork stock
• 1 cup of brown sugar.
• 1 tbsp of oil

• In a small bowl mix the pork stock and oil together. Spread it over the ham.
• Place into the slow cooker sprinkle over the brown sugar and pour in the Diet Coke.
• Cook on low 6 hours or 4 hours on high.
• If your cooking in the oven use a deep roasting tin and cook at 200°c for 1 hour and 40 minutes. Covering it with tin foil for the last 40 minutes of cooking.

Tips

You can place some caorrts in the slow cooker also they take on all that sweet and salty flavour

We all have eggs in our fridge we most likely have a red pepper and with spinach becoming more and popular in our diets you can have a quick and healthy breakfast or brunch with this recipe.

Ingredients

• 5 large eggs
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 cup of Milk
• 250g Spinach
• 1 red pepper diced
• Feta Cheese (optional)

• In a bowl mix eggs, milk, paprika and garlic powder.
• In an oven proof pan heat up some oil add your spinach and red pepper. Cook until the red pepper is tender about 10 minutes. Season with salt and pepper to taste.
• Pour in the egg mixture into the pan. At this stage you can sprinkle in some feta cheese if you would like some extra flavour. Continue to push the egg mixture back and forward in the pan so that the eggs cook evenly.
• Remove from the pan and place in a preheated 200°c oven and cook for 4 minutes until the top is slightly brown.

Tips

If you like spice add some chilli flakes or chilli powder in with egg mixture.

Simple quick and healthy smoothies are an excellent way to get fruit ans vegetables into the children . This one cant be any easier for you to try.

Ingredients

• 2/3 cup fresh or frozen pineapple
• 1/2 cup fresh or frozen raspberries
• 1/2cup unsweetened almond milk
• 2 tablespoons low fat canned coconut milk

All you have to place everything into a blender and blend until smooth. It’s a simple as that.

Tips

You can change the fruit up if you wish the beauty about smoothies is you can put anything you want in them.

Roasting vegetables is one of the easiest things I am going to take you through. With a new week beginning you can make this ahead have it for lunch or light dinner and best of all its packed with flavour. Fresh is 100% best when it comes to making any soup.

Ingredients

• 1 onion chopped
• 2 full garlic bulbs with tops off
• 1 tbsp balsamic vinegar
• 1 carrot diced
• 2 Celery stalks chopped
• 6 large fresh tomatoes
• 2 thyme sprigs
• 800ml chicken stock
• 2 tbsp tomato puree
• 1tsp of fresh basil
• 1 tbsp of natural yogurt (optional)

• In a preheated oven at 200°c place the halved tomatoes on a sheet pan. With some balsamic vinegar, thyme, salt and pepper along with the full bulbs of garlic with the ends off. Drizzle some oil and top and cook for 40 minutes.
• Meanwhile in a pot cook the celery, onion, and carrots on high heat for about 8 – 10 minutes. Reduce the heat to medium and add the tomato puree and chicken stock. (If you like a really thick soup you can add less stock)
• Once the tomatoes are ready let cool then add them to pot juices anal and squeeze the 2 garlic bulbs to realise their cloves into the pot.
• Simmer the soup on a medium to low heat for 15 – 20 minutes. Once done blend with a hand blender or you can stick into the food processor and blend until smooth.
• If you wish spoon on some natural yogurt for some healthy richness.

Tips.

I really really encourage you to use fresh ingredients while making this it makes all the difference.

If you would prefer you can use vegetable stock. While trying this recipe I thought the chicken stock added alot more flavour.

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