A Few Recipes to Try At Home!
Irish Beef Stew
- 1 tablespoon olive oil
- 1 pound stew meat, cut into 1-inch cubes
- salt and ground black pepper, to taste
- 2 cloves garlic, minced
- 1 onion, diced
- 1 leek, thinly sliced
- 2 carrots, peeled and diced
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 cup dark stout beer*
- 2 tablespoons chopped fresh parsley leaves
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- tablespoons unsalted butter, melted
- 2 tablespoons all-purpose flour
- 1/2 cup frozen peas
- To make the garlic mashed potatoes, place potatoes and garlic in a large stockpot or Dutch oven and cover with cold water by 1 inch. Bring to a boil and cook until tender, about 15-20 minutes; drain well and return to the stockpot.
- Stir in half and half and butter. Using a potato masher, mash until smooth and creamy; set aside
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season beef with salt and pepper, to taste. Add beef to the stockpot and cook until evenly browned, about 2-3 minutes; set aside.
- Add garlic, onion, leek and carrots to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste until well combined, about 1 minute.
- Whisk in beef broth, beer, parsley, thyme, bay leaf and beef; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until the beef is tender, about 90 minutes.
- In a small bowl, combine butter and flour. Add mixture to the stockpot until thickened, about 2-3 minutes. Stir in frozen peas until heated through, about 1-2 minutes.
- Serve immediately with a side of your choice
- 10 medium potatoes washed, peeled and cut into wedges.
- 750ml milk
- 1 knob of butter
- 100ml single cream
- handful of chopped parsley
- 2 medium carrots, chopped in rings
- 400g of a mix of salmon, white fish and undyed smoked haddock cut in 1 inch cubes (or get our Seafood Chowder Mix, ready to go)
- 1 onion, diced
- 2 cloves of garlic, crushed
- 1 teaspoon sea salt or mix of salt and duileasc
- 2 teaspoons of vegetable stock powder
- 200g of cooked prawns; thawed and well drained if using frozen (optional)
- Boil ⅓ of the potatoes in a saucepan for 15-20 minutes or until tender, drain and set aside. These will be used to thicken the soup
- Put milk into a saucepan, place over moderate heat and bring to just under the boil. Add the remaining potatoes and simmer for 10 minutes. Add carrots and the salmon and white fish and simmer for further 3 minutes.
- Meanwhile heat a pan over medium heat and fry the onion and garlic until soft, not coloured. Set aside.
- Add about 6 tablespoons of the heated milk to the cooked potatoes that had been put aside. Add the sea salt or duileasc and salt mix and vegetable stock and blend with a hand blender to a smooth, creamy consistency. Add this to the saucepan and stir gently to thicken the soup.
- Add the prawns if using, the duileasc and the onions and garlic to the soup. Allow flavours to infuse over a low heat for 15 minutes.
- Remove from the heat. Add the cream and parsley. Stir gently and return to heat and cook for 1 minute.
- 3 large potatoes washed, peeled and cut into quarters
- 8 Tablespoons (1 stick) butter
- 1 medium onion, chopped
- 1-2 cups vegetables, diced carrots, corn, peas
- 1 kg of minced beef
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- Salt, pepper, other seasonings of choice
- Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes)
- While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes. If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do. If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
- Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper. Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
- When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.
- Preheat oven to 200°C. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8×13 casserole). Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes
- Place in a 200°C oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.
Rachele's 20 Minute, No-Guilt Burrito Bowl
- 500gm Stir Fry Mix
- 250gm Chicken Fillets
- 1 Can Black Beans
- 4 Sweet Potatoes
- Taco Seasoning Packet
- Juice from half of a lemon
- Olive Oil (to cook)
- Sour Cream
- Fresh Coriander
- Shredded Cheddar Cheese
- Preheat oven to 220°C
- Slice sweet potatoes to desired size and cook in oven on a non-stick baking sheet until crispy, flipping halfway through
- Heat oil in a large pan at a mid-to-high heat, and cook chicken all the way through
- Once chicken begins to brown, add in stir fry mix and let heat for three-to-five minutes
- Next, add the black beans, sweet potatoes, and seasoning with the lemon juice and mix until the seasoning is evenly distributed and the beans are warm
- Add sour cream, guacamole, salsa, and cheese to taste, garnish with coriander