Sweet Chilli & Lime Chicken Wraps with Mango Salsa

If it is dry we usually cook on the barbecue…. Since it’s Ireland, We usually have to eat it inside but even so it is nice to not have to put on the oven and still be able to produce a nice meal. While I do like a burger or sausage on the barbeque. I think it is nice to mix it up a bit … Continue reading Sweet Chilli & Lime Chicken Wraps with Mango Salsa

Thai meatballs with 2 sauces

This double dip recipe is for Thai Meatballs with two sauces – great versatile sauces that can be used as sides on lots of recipes. The meatballs are great based on beef lamb or pork, I have to admit I’m only mad on pork mince when I know its provenance. This is quick too – I had the 2 sauces cooking and the meatballs in … Continue reading Thai meatballs with 2 sauces

Lamb Harissa and Quinoa Rolls

This sausage roll is a great mixture of flavours and textures. Inspired by Bourke Street Bakery, a baking reference bible from one of Sydney’s landmark bakeries. I amended the recipe by basing it on my glutenfree shortcrust pastry and putting Quinoa into the lamb meat to add an extra bit of texture and flavour. Just beautiful, hot from the oven or cold for lunch in … Continue reading Lamb Harissa and Quinoa Rolls

Duxelle of Mixed Mushrooms Celeriac and Carrot

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