A Duxelle is a usually a finely chopped mixture of mushrooms, onions, shallots and herbs sautéed in butter and or cream and then usually reduced to a paste – used most notably in Beef Wellington or as a garnish. Adapted slightly and not turned into a paste, this makes a delicious side dish working really well with a whole roast chicken. It also works perfectly … Continue reading Duxelle of Mixed Mushrooms Celeriac and Carrot
I have reposted this in honour of earth day 2012.. Every little helps so here is how to make your kitchen a little greener.. At this time of year my world is starting to revolve around my garden, getting it ready for summer and planning my herbs and veggies for the coming months. The Irish weather can always be a challenge but I’m really optimistic … Continue reading Green your kitchen for earth day….
I had totally forgotten about these little treats and was rooting though my books of recipes recently and remembered how easy and tasty these little fruit and nut balls are. I developed this receipe for a cookery courses I first gave years ago, as a nice energy giving snack or post workout treat. Really easy to prepare, keep them in an airtight tin if you … Continue reading Delicious Fruit and Nut Snacks
Lamb is very traditional for Easter and this is a nice alternative to a leg of lamb which can be really pricey if you are trying to feed a big gang. This dish is a great crowd pleaser and as it just cooks away in the oven is great for entertaining. Made with Lamb shanks which I think are my favourite cut of meat, and … Continue reading Moroccan Spiced Lamb Shanks – Easter Party Perfect
Prawn and Peas hot and tasty! This is quick and easy recipe, great flavour, pretty hot I must admit but well balanced so it doesn’t feel like too much of an assault on the body. If you can get Sambal Oelek (a chilli based paste) then use it, otherwise just finely chop some chillies with salt and a little oil. Prawns are rich in zinc, … Continue reading Prawn & Peas Sambal Oelek Curry
oliveoilandlemon 