Salt and Pepper Chicken


  • 6 chicken breasts, cut into thin strips
  • 3/4 tbsp salt
  • 1.5 tbsp Chinese five spice
  • 1.5 tbsp black pepper
  • 1.5 cup cornflour
  • Vegetable oil

Vegetables for chicken

  • 6 Garlic Cloves, fine chopped
  • 4 Red Chilli, deseed and sliced
  • 2 Green Chilli, deseed and sliced.
  • 6 Green Onion, chopped.
  • 1 Onion, cut in xxx
  • 2 inch Ginger, grated or fine chopped

Season the chicken with the salt, five spice and black pepper. Coat in cornflour.  In a wok, bring 5 cm depth of vegetable oil to xx C degree. Fry Chicken in batches, removing to a plate.

After completing the chicken, clean wok and fry vegetables in a little oil. When vegetables are complete, add the chicken and sir in well over a low heat. Serve over a stir-fried noodle.


Cucumber and Mint Raita

  • Mint
  • Cucumber
  • Greek yogurt
  • Salt

Chop mint. Grate cucumber. Place grated cumber in a clean tea towel and wring out water. Mix cucumber, mint and yoghurt together. Add salt.

Pomegranate and Grape Raita

  • Pomegranate
  • Green Grapes
  • Toasted ground Cumin
  • Greek Yoghurt

Remove seeds from the Pomegranate. Fine chop green grapes. Toast the cumin seeds in a hot pan and grind in a pestle and mortar or a coffee grinder. Mix all the ingredients and add salt to taste.

Madras Lamb Curry

  • 1 Leg of Lamb
  • 110 g Nibbed Almonds
  • 500ml Light Cream
  • 1.5 Tablespoon Pounded Ginger
  • Salt
  • Butter
  • 4 Onions Sliced in Rings
  • 4 Cloves of Garlic
  • 2 Tsp Coriander Seed
  • 2 Tsp Pepper corns
  • 1 Tsp Green Cardamom Seed
  • 8 Cloves
  • 1 Tbsp Turmeric
  • 2 Tsp Sugar
  • Lime Juice
  • Segments of lime

Debone the Lamb, removing most of the fat. Cut meet into 4cm cubes. Place in a bowl with ginger. Sprinkle with salt and leave for an hour.

Blanch the almonds, remove the skin and chopped to nibbed size (3mm cubes). Add to the cream, heat for a few minutes than remove and leave for 20 mins to infuse and cool.

In large pot, sauté the onions in butter for 5 mins. Then add the spices and cook for another 5 mins.

Remove the onions to a plate. Then in small batches, brown the lamb pieces.

When finished browning the lamb, put all the lamb and the onion/spice mixture back into the pot. Add the cream. Mix well. Then add the turmeric and sugar. Bring to a simmer and place in bottom of Aga for 2/3 hours.

Serve with Basmati or Pilau rice, naan, poppadom and some Cucumber & Mint and Pomegranate & Grape Raitas.

Pasta Puttanesca

  • 30 Cherry Tomato
  • 6 cloves Garlic
  • 10 Olives
  • 6 Anchovies
  • Capers
  • Parsley
  • 1 pack 500g Spaghetti

Prepare the cherry tomatoes by removing the seeds watery juice. Press each tomato against wooden board to release the seed and the juice.

In a pan, sauté the garlic in olive oil. Add the anchovy. Stir in and wait for it to dissolve. Add the chopped olives and capers.

Add the cherry tomatoes and cook for 15 mins till tomatoes blend into the sauce.

Cook spaghetti in boiling salted water till al dente. Drain and add to the pan. Stir in with the sauce allow pasta time to absorb the sauce.

Stir in the parsley.

Serve in hot bowls with plenty of freshly grated parmesan cheese.

Scaloppine of Chicken in Butter Sauce

  • 3 chicken breasts, pounded to 1.5sm thickness
  • salt and black pepper
  • Plain flour for dredging
  • Olive oil
  • 150ml white wine
  • Juice of half fresh lemon
  • 75ml chicken stock
  • 3 tablespoons cold unsalted butter, cut in 1/4-in slices
  • 2 tablespoon fresh Italian parsley, chopped

Cut chicken breast in three parts. Pound to 1/1.5cm between some cellophane or using a a ziplock bag. Season the scaloppine with salt and pepper. Dredge in plain flour, dust off the excess. Heat olive oil in pan and cook the check both sides for about 4 mins each. Remove chicken to plate.

Deglaze the pan with the wine. Add lemon. Then stock. Reduce down a bit. Over a gentle heat, add the cold butter and swirl the pan to form the emulsion of the butter sauce.

Put the chicken back in pan, turning each piece to cover it in sauce. Sprinkle with parsley. Server with risotto or saute potato and a green vegetable.

Beef in Guinness

  • 1 kg chuck beef, cut into biggish 3cm  cubes, flour with salt and pepper
  • 2 large onions, thinly sliced
  • 3 carrots peeled and sliced
  • 2 sticks celery, diced
  • 1 tsp sugar
  • 1 tsp english mustard powder
  • 400 g tin chopped tomatoes
  • 1 tblsp worcestershire sauce
  • a bouquet garni
  • 500 ml guinness
  • salt and pepper to taste
  • olive oil


Brown the meat in a pan with some olive oil. Do in batches and remove to pot.

After the meat is browned, use the same pan to fry the onions. Deglaze the pan with come Guinness.

Add the onions, carrots, the Guinness and juices from the pan, the sugar, the Worcestershire sauce, mustard, tomatoes and bouquet garni to the pot.

Simmer over a low heat for approximately 3 hours or until the meat is tender. Don’t stir too much or meat will break up.

Taste and add salt and pepper if required. Garnish with chopped parsley when serving.

Beurre Blanc

  • 15ml or Tbsp Lemon or White wine vinegar
  • 250ml or Cup White Wine
  • 2 tsp fine dice shallot
  • 120g cold butter in cubes
  • Chopped Parsley or chives

Put wine, lemon and shallot in a pan and reduce by 75%. Whisk in the butter a few cubes at a time.  See it thicken as you whisk and the liquid and butter form emulsion. Finally, add the chopped parsley or chives.

Spoon over asparagus or pan fried/grilled fish.

Chilli Con Carne

You’ll need a big pot to cook this big batch. Feeds 15.

  • 2.5kg Chuck shavings or cubes
  • 10 medium onions, chopped
  • 15 garlic cloves, peeled and finely chopped
  • 5 tsp hot chilli powder
  • 10 tsp ground cumin
  • 10 tsp ground coriander
  • 10 tbsp plain flour
  • 300ml red wine or extra stock
  • 500ml beef stock, made with 1 beef stock cube
  • 4 x 400g can of chopped tomatoes
  • 4 x 400g can of red kidney beans, drained and rinsed
  • 10 tbsp tomato purée
  • 5 tsp caster sugar
  • 5 tsp dried oregano
  • 5 bay leaf
  • flaked sea salt
  • freshly ground black pepper

In batches, brown the meat in a pan.

In the large pot, sweat the onions. Add garlic. Cook until golden. Add the meat and stir in the onion and garlic.

Add chilli, cumin, coriander. Cook for a few minutes. Add the flour. Cook some more.

Add the wine and the stock, stir in and bring to a simmer. Add the tomatoes, puree, sugar, oregano, bay leaf. Bring to a simmer.

Put pot in bottom of Aga overnight.

Add Kidney beans.

Season with salt and pepper.

Kung Pao Chicken

A great chicken dish with a good spicy kick thanks to the chillies and Sichuan pepper corns. The pepper corns add a lovely numbing sensation to the taste as well as a flowery aroma.


For the Chicken

  • 1kg chicken breast, cut into 1 cm cubes
  • 3 tsp. dark soy sauce
  • 3 Tbs. shaoxing wine
  • 4 tsp. baking soda
  • 6 tsp. cornstarch
  • 1 tsp. white pepper

For the Sauce

  • 1 1/2 tsp. dark soy sauce
  • 9 Tbs. light soy sauce
  • 6 Tbs. black vinegar or balsamic
  • 6 Tbs. sugar
  • 3 tsp. cornstarch
  • 3 Tbs. shaoxing wine
  • 1 1/2 cup chicken stock

For Stir Fry

  • 2 Tbs. cooking oil
  • 12 cloves garlic, chopped
  • 3 oz. ginger root, chopped (approximately 2 Tbs.)
  • 10 dried chili, cut into 1/2-inch pieces (approximately 3 Tbs.)
  • 2 Tbs. Sichuan peppercorns, toasted and lightly grind
  • 12 green onions, cut into 1/2-inch pieces
  • 1 cup roasted/unsalted peanuts
  • 3 tsp. sesame oil

Cut the chicken into 1.5cm cubes. Place in bowl with the marinade ingredients. The baking soda is optional but is a traditional Chinese tenderiser. Cover and let stand for an hour.

Heat wok with some veg oil, cook chicken in small batches and remove to plate.

Clean wok, add more oil all and cook off the vegetables. Add chicken and stir in sauce. Drizzle with sesame oil.

Serve with good basmati rice.


Pork, Chicken or Beef? Last night we went for Chicken. The chicken breasts were poached in a delicious tomato and chipotle sauce. Then shredded and browned in a pan in homage to the pulled pork technique. Reserve some of the sauce for making your burrito.

Get all the ingredients into a pot and pour over blended tomato and chipotole

Ingredients for 10

  • 1.5 kg Chicken Breast
  • 2 tins 400g tinned tomato
  • 1 tin 400g Chipotle in Adobe Sauce
  • 4 Cloves Garlic
  • 2 tsp Oregano
  • 2 tsp Onion Powder
  • 2 tsp Cumin
  • 4 tsp Sugar
  • 2 tsp Salt
  • Pepper

There is good bit of chopping to be done. So, get the family involved, it speeds thing up and the time together is fun. Getting Mexican ingredients in Dublin can be tricky. Picado on South Richmond St stocks a most of what is needed. They have the Clemente Jacques brand which is good.

Put all ingredients in a pot and bring to a simmer. Slow cook for 2 hours. Remove chicken breasts to a pan and shred with two forks. Put pan on a high heat and start to brown. Keep spooning on some of the sauce as you are browning to intensify the flavours.

While you are waiting on the chicken to poach, you can work on the other parts of your burrito. The sky is the limit. We like tomato salsa, guacamole, grated cheddar, sour cream, brown rice, tortilla chips. For your hot sauce use the reserve sauce from the chicken. Otherwise buy a good one like Cholula.