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Spicy chicken wings

16 Jun

Spicy wings.

Spicy wings.

When we were in the midst of the Leaving Certificate, myself and about 10 other mates used to play cards every friday. It was a somewhat serious affair, played throughout all of sixth year and then after the leaving cert it fell by the wayside as we all moved on into our respective courses.  In recent years, we have threatened to reconvene but it never happened. I bit the bullet recently- and when I invited them all over I thought it would be an opportune time to trial a few recipes on them.  First are my very easy spicy chicken wings.

Ingredients: (Made enough for 8-10)


2.5 kg of chicken wings

1.75 cups of Sriracha sauce.

1 cup of sunflower oil

juice of one lemon


Dipping sauce:

1 tub of Philadephia garlic and herbs

2-3 tablespoons of natural yoghurt




Throw the wings, sauce, oil and lemon juice into a deep pot and stir until the wings are evenly coated. I marinated them for about 6 hours.

Then lay them out on tinfoil on oven trays and bake for about an hour ( at 180 C) or until the wings begin to take on some colour.

Dipping sauce:

Mix the tub of Philadelphia with enough yoghurt to make it a loose/ dippable consistency.


A few people asked where to get Sriracha sauce after the last recipe I mentioned it in. It is available in any Asian supermarket. I got mine in the Asian market on Drury Street.

Hot and spicy Sriracha prawns

1 Jun

And enjoy.

And enjoy.


Easy little recipe here. Prawns, butter, Sriracha sauce and a pan. Oh and a wooden spoon. And optional lime wedges. Really nice little starter for a barbecue or as some warm nibbles of a summer’s evening. Also a good sauce to coat pre-cooked/frozen prawns.


Ingredients: (Serves 3-4)

400g (ish) of prawns

25g of butter

3 tablespoons of Sriracha sauce.

Lime wedges to garnish.



Heat the pan, add the butter and Sriracha sauce. Fry prawns in this until they are cooked/turn pink . Serve with lime wedges. Simples.


Eel à la Mulley

24 May

Smoked eel brandade, coconut jelly and pea purée

Smoked eel brandade, coconut jelly and pea purée











A few weeks ago, I threw control of a blog-post to twitter. I asked the nice people who follow me to suggest an ingredient and then I would do a recipe that featured it. Simples. I wasn’t expecting eel, suggested within nano-seconds by Damien Mulley. It wasn’t what I was expecting if I’m completely honest.

So after some consultation with friends we formed the rough plan that we would do a smoked eel brandade. Served with coconut jelly and a pea purée. A friend of mine had eaten this before and assured me the flavours worked. I was a little sceptical. Piña colada eel didn’t fill me with confidence.



Smoked eel brandade:

100g of smoked eel

250 ml of full fat milk

50 ml of double cream

1 clove of garlic

1 medium potato (something that will hold its shape)- peeled and diced

1 tablespoon of chopped parsley

squeeze of lemon

salt and pepper


Coconut jelly:

300 ml coconut purée

3 sheets of gelatin


Pea purée:

150 g peas

tablespoon of olive oil (or more if needed)



Start with the jelly:

Soak the sheets of gelatin in some cold water. Heat the purée in a pan gently, when it is warm, squeeze the water out of the sheets of gelatin, and add to the hot purée and whisk until dissolved. Pour into a cling-filmed container, cool and leave to set in the fridge.


Heat the milk, cream and lightly crushed clove of garlic in a pan. When it is gently simmering, add the eel and simmer for two minutes. Remove the eel and add the potatoes to the smoky milk and cook gently until the potato is tender. Remove the potato, and gently crush it. Add the eel to this along with the parsley and squeeze of lemon. If it is too dry, add more of the milk, you should be able to make quenelles out of it.  Season accordingly.

Pea purée:

Have water boiling, add the peas, cook until tender. Blitz with a hand-blender and add enough olive oil that it is a smooth purée. Pass through a sieve to remove the skin.


We plated them up as above, and we added some crushed roasted hazelnuts to the top of the brandade for some texture along with a jaunty little garnish of pea shoots and olive oil. Equally you could crumb the brandade and deep fry for some extra crunch.


I got a lot of help with this so a few thank-yous!

Cusine genie for the brandade recipe.

Jane for the coconut jelly help

And Sarah for eel sourcing, pot washing, plating up, photography assistance.

Chickpea, spinach and onion curry (Vegetarian, but don’t tell anyone.)

10 Apr

Curry sunbathing

Curry sunbathing

I really like this recipe. It’s very easy. Secondly for those of us who like to pretend to be healthy every once in a while, this isn’t the wort recipe in that regard, it’s actually pretty good. And if it isn’t please don’t shatter my illusion.

I’ve spent a lot of time in the last few weeks in Doha, and the spices down here are brilliant, so whenever I cook here I like to use them wherever possible.  Also the red onions are fantastically sweet and are a joy to cook with. They lack the harshness that most raw onion has at home. I used a curry powder mix that you can buy in the Souq here. It’s cumin/chilli/coriander etc. As always use whatever you can find easily. Or you could make up your own, there are plenty of recipes online.

Ingredients: (Makes three very generous portions- 4 normal ones.)

2 tablespoons curry powder mix

1 tablespoon Garam Masala

oil of your choosing- enough to make the spices into a loose paste

1 red onion

1 tin chickpeas

1 tin tomatoes

1 bag of fresh spinach


Heat a pot, before adding the oil, fling the spices in and let them toast for a short while. Probably best to stir them around a bit so nothing catches. When you start getting their aroma, add in the oil. (The proportions above make a punchy curry. Feel free to reduce or increase the spices.)

Before this mixture catches, which can happen very quickly, throw in your chopped red onion. Fry this at a gentle heat until it softens, you don’t want it to get too much colour. Then add in the chickpeas and toss them in the spicy oniony goodness. Add in the tin of tomatoes and let it bubble away gently. It’s not a bad idea at this point to scrape the bottom of the pot for any of the spices etc that may have stuck during the frying stage.

I left this bubble for about 15/20 minutes while some brown rice cooked. With about 5 minutes to go I flung in the spinach and let it wilt.


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Chocolate and beetroot brownies

29 Mar

Swear I didn't eat them..

Swear I didn’t eat them..


Recently the nice people in Green & Black’s got onto me to let me know about their easter egg range. Even nicer, they sent me a few bars from their product range to sample. Rather than eat them all myself, I thought I would make some brownies and treat my friends. In my house, my sister makes the best brownies- so to rival them, I needed to do something a little different. I had heard chocolate and beetroot went well together so I thought I would give it a whirl. As we have someone who eats gluten-free in my house, I was also seeking a recipe with a low flour level so I can adapt it for them in the future, without too much hassle.



250g Green & Black’s dark chocolate

250g softened butter

3 eggs (room temperature)

250g Caster sugar

100g self-raising flour

Pinch of salt

50g ground almonds

250g grated cooked beetroot. (Not pickled. Fresh preferably!)



Preheat the oven to 180 degrees Celsius and line a suitable baking tray with grease-proof paper.

Over a pot of simmering water, place a glass bowl and melt the butter and chocolate.

While they are getting to know each other, beat the eggs and the sugar until they get creamy.

While this is all going on grate the beetroot.

When the chocolate and butter have melted whisk it into the sugar and eggs mixture. After they have combined, sift in the flour and add the ground almonds- fold them in gently. Lastly add the grated beetroot and gently combine it into the mixture.

Bake for about 40 minutes. After 30/35 check how they are getting on to avoid the brownies over-cooking. Stick a skewer into the brownies, it shouldn’t come out completely clean but equally it shouldn’t be liquidy.