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BBQ, Cooking, Dairy Free, Gluten Free

The Best No Fuss Blender Piri Piri Sauce Recipe

Jump straight to the Piri Piri Sauce Recipe

Well, that is a LOADED title. But really this is easy, fast and no fuss and it is fabulous. You need to make it. End of.

Piri Piri is a superb sauce. It is easy to make and all you do with it is marinade the protein of your choice before cooking it. Over fire if you like, but also in the oven or fry it in the pan. Continue reading

April 16, 2020by Niamh
BBQ, Cooking, Dairy Free, Seafood, Supper

Squid Stuffed with Beef & Chorizo

Jump straight to the Squid Stuffed with Beef & Chorizo Recipe. 

I started this post in JULY but life has been so hectic, and it is only now starting to slow down. There has been travel to Ireland, work travel to Austria and then a non-stop return to London. But lots of recipes in the wings and THAT bacon book. Soon soon soon! For now lets talk about squid stuffed with beef and chorizo. 

Land and Sea, Surf and Turf. However you spin this, it is delicious. And it is easy too. I originally made this at a vegan BBQ, and no, I wasn’t trolling them. I have a few vegan friends and I am embracing of all good food, however you label it. And you know how much I love tofu. However, I had permission to cook meat and fish as all except one ate fish, and half ate meat. So I had the meat and fish section. Continue reading

September 6, 2018by Niamh
BBQ, Cooking, Pork, Summer

BBQ Lemongrass & Chilli Pork Kebabs

There is such pleasure in cooking over fire in the sun. A feeling of freedom outside, especially if you have a small kitchen, as I do. That feeling of space is wonderful, the great outdoors even in a tiny London garden. The sun is back – cue much rejoicing – and so I am back at the coal face and loving every minute. My BBQ is parked just outside the back door and right next to one of my raised vegetable beds and it all feels very cheerful and bright. 

I like to cook with what I have and not necessarily follow a recipe, even one of my own. I have made lots of new dishes recently. Bavette tacos with gojuchang and wild garlic (homemade) mayo last night, which were great and so simple, they definitely deserve a space on here. But before then, these lemongrass and chilli pork kebabs.  Continue reading

May 16, 2018by Niamh
BBQ, Cooking, Korean

Gojuchang and Parmesan Beef Burgers

I never need an excuse to fire up my BBQ. I love cooking over fire and it gets me out of my tiny kitchen. I grill when it is sunny, and when it rains. I don’t mind. I just love to be out there. Over the bank holiday I gathered lots of random stuff from my fridge and cupboard and cooked it. The result was some terrific new recipes, one of which I will share now. 

Gojuchang is one of my favourite store cupboard ingredients. A fermented hot paste made from gochugaru (a wonderful Korean red pepper powder which I use a lot too), glutinous rice, fermented soy bean powder, barley malt powder and salt. So far, so mesmerising and confusing, but this is one of the most delicious things that you could have in your kitchen. Hot (but not face melting), rich and deep, I add it to many things. Korean food, of course, but also unexpected things like soups, stews and bolognese. It is perfect for BBQ marinades. 

IMG_6910EDIT

Continue reading

May 30, 2017by Niamh
BBQ, Christmas, Cooking

Smoked Garlic Potato Dauphinoise with Cavolo Nero and Bacon

As my Big Green Egg cools down, I like to take advantage of the residual heat. It is great for hot smoking things like tomatoes and garlic which you can store in the fridge for later uses. Chunky slices of tomatoes become jammy, and garlic with some butter and olive oil to encourage it, becomes a sticky nutty brown, not unlike Korean black garlic (which is essentially cooked slowly over a low heat for a long time). You can do a speedier version as your Big Green Egg heats up also, it will be more of a roasted version, but it is still very good. 

Potato dauphinoise is wonderfully indulgent and a perfect Christmas side. I remember my first proper bite of dauphinoise in a French restaurant in Cork. I couldn’t believe how could it was. Crisp and caramel brown on top, gentle underneath, sliced potatoes shuffled into position, yielding to the fork, each forkful a perfect bite.  

img_0904edit

Continue reading

December 18, 2016by Niamh
BBQ, Christmas, Cooking

Smoked Sprouts with ‘Nduja and Hazelnuts

SPROUT UP YOUR LIFE! IF YOU WANNA HAVE A GOOD TIME! (etc to the dulcid tones of the Spice Girls).

But yes, sprouts. So misunderstood. Often tortured and boiled for way too long a time. I used to hate them, the infernal tiny cabbages wheeled out for some torturous boiling before they meet the Christmas table. Who liked cabbage? (I did not). Why would you want lots of tiny cabbages? I didn’t know just how good they were, I always met them tired and burned out and no one looks good like that. Sprouts are all the better for a quick flash in the pan, a kiss of heat, and they love some smoke. So I got my barbecue out. 

I love to have bacon with my sprouts (and Project Bacon backers have my Bacon and Sprout “Yakitori” recipe to play with for Christmas). These lucky sprouts got to share their plate with some ‘nduja, and some hazelnuts on top for a little extra pleasure (some toasted breadcrumbs would work really well too0. ‘Nduja is that firey spreadable sausage from Calabria, as much chilli as pork as fat. It is terrific and it goes so well with the stout sprouts.

Smoked Sprouts with 'Nduja and Hazelnuts

Smoked Sprouts with ‘Nduja and Hazelnuts

Continue reading

December 16, 2016by Niamh
BBQ, Cooking, Pork

Suckling Pig Mini Porchetta with Cranberry and Orange

I am a little obsessed with good crackling and crisp skin generally. One of the best things that I have ever eaten might surprise you. It was in Barbados, I had asked the staff at my hotel what their favourite thing to eat was and they had replied, oh you wouldn’t like it. I knew that I probably would and so I pressed on. They laughed and refused to divulge. They had done with guests before who returned horrified and full of moans. To my surprise and delight eventually they gave in and replied, barbecue pig tails. Say what?! I have never had a pig tail, save slippery in a soup in Antigua (the flavour was great, the texture a bit more challenging for me). I had never had pig tail off the barbecue. Continue reading

December 8, 2016by Niamh
BBQ, Cooking, Vegetarian

Kitchen Garden: Aubergines & BBQ Nasu Dengaku Recipe

How does my garden grow? Very well. Too well, sometimes. Some plants just don’t know when to reign it in. YES: I am looking at you sprawling tomatoes, and why all so green?! I see one that looks like it might blush soon. Continue reading

August 25, 2016by Niamh
BBQ, Cooking, Travelling, UK

Cooking with Fire at Lime Wood & BBQ Porcini Rib of Beef

There is a tired and jaded notion that cooking over fire is the preserve of the male, and that women are neither interested in or inclined to BBQ, preferring instead to be at the stove indoors. This is nonsense, of course. There are people who love to cook, indoors and out, and it is in no way gender specific. Why are people so obsessed with gender when it comes to cooking, anyway? We all eat, it is the one thing that unites us, and so many of us love to cook too. Why be divisive?* Continue reading

July 29, 2016by Niamh
BBQ, Cooking

BBQ Picanha with Lemon Verbena and Mint Chimmichurri

This recipe is the fourth in a series of four that I developed in partnership with the Big Green Egg who sponsored this post. (Read more about sponsored content on Eat Like a Girl). Previously in this series: BBQ Teriyaki Pig Cheeks, Miso Pork Aubergine and BBQ Clams with Gojuchang and Sake. 

One of my friends, a fellow food writer and blogger (Luiz of The London Foodie and author of the wonderful book Nikkei) presented me with a little cool bag for my birthday. I peeked in side and shrieked, thrilled to discover that he had gifted me Uruguyan picanha, a cut of beef which we would call rump cap, undervalued and misunderstood here but valued all over South America. With good cause. It is a perfect BBQ cut.

IMG_2190EDIT 

Chimmichurri is a perfect steak accompaniment. From Argentina, and fitting for this South American cut of beef, they usually serve it using dry herbs, I prefer the liveliness and texture of fresh. I also wanted this to be super summery, and looked at my new kitchen garden, particularly my gorgeous aromatic window sill, fragrant of bergamot, lemonbalm and lemon verbena. I chose lemon verbena and mint as the stars with some parsley to tone it down. I also add some Aleppo pepper, another gorgeous food gift from my friend Ailbhe. Adjust the quantities below to your taste, or if you prefer to go traditional, substitute oregano for the lemon verbena and mint. Really traditional means using dried herbs, but I much prefer the bright flavour and gentle texture of fresh. 

IMG_2193EDIT

Picanha is a great value cut and goes far. It is tender and flavourful, it is quite lean too with the fat coating on top. The fat protects it as it cooks and gives it terrific flavour. Fat is flavour, let’s stop demonising it. 

If you are celebrating father’s day this weekend, this is perfect for your family lunch. Enjoy!

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BBQ Picanha with Lemon Verbena and Mint Chimmichurri
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8 ratings

BBQ Picanha with Lemon Verbena and Mint Chimmichurri

Ingredients

  • 1 x picanha / rump cap (mine was about 2.5kg)
  • sea salt
  • a handful each of lemon verbena, mint and flat leaf parsley leaves
  • 4 cloves garlic, finely chopped
  • 1 banana shallot, finely chopped
  • 1 heaped tsp of Aleppo pepper / pul biber (or a mild chilli of your choice)
  • 4 tbsp red wine vinegar
  • 6 tbsp extra virgin olive oil

Instructions

  • Remove your picanha from the fridge an hour before you want to cook it.
  • Set up your BBQ / Big Green Egg for indirect heat at 150 deg C.
  • Salt your picanha 10 minutes before putting it on the grill.
  • Grill gently for 80 - 90 minutes until a thermometer placed in the center of the thickest part of the meat reads 52 deg C for rare, 63 deg C for medium rare and 71 deg C for medium. I like it rare.
  • Remove and rest for 5 minutes.
  • While your picanha is grilling prepare your chimmichurri: chop the herbs finely just before you use them so that they are at their best (keep them in water before this, as you would flowers!). Add to the vinegar, garlic and shallot and stir thoroughly. Add the oil, whisking with a fork as you do. Season with sea salt to taste. Leave it sit for about 10 minutes before serving.
  • Serve the picanha sliced with some chimmichurri on top.
  • Enjoy!
  • 4.14
    https://eatlikeagirl.com/bbq-picanha-with-lemon-verbena-chimmichurri/
    Copyright: Eat Like a Girl
    June 17, 2016by Niamh
    BBQ, Cooking

    BBQ Miso Pork Aubergine

    This recipe is the third in a series of four that I developed in partnership with the Big Green Egg who sponsored this post. (Read more about sponsored content on Eat Like a Girl). Previously in this series: BBQ Teriyaki Pig Cheeks and BBQ Clams with Gojuchang and Sake. 

    Well this is a cracker. Aubergine is a vegetable that loves smoke, and loves meat too. The deep sweet rumble of miso blends in seamlessly, and chilli gives everything a lift. Because everything does need a lift, every now and then. 

    IMG_0148EDIT

    This is deceptively simple. The deep flavours come from the fermented miso, the whole thing start to finish cooks in less than an hour. Miso is a great store cupboard ingredient, for quick miso soups and great marinades. Miso makes a great steak marinade with a little mirin, sake and rice vinegar to loosen it out ant balance it. Some chilli too for me, because I can’t resist it. Mix it with butter and a little citrus (yuzu if you can get it, if not some lemon or lime) and rub a chicken with it before sticking it on the grill.

    I start this dish with an onion, as most good dishes start. It gives lovely sweetness and texture. Onions, like most simple everyday things, are deeply underrated. 

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    BBQ Miso Pork Aubergine
    Rate this recipe
    3 ratings

    BBQ Miso Pork Aubergine

    Ingredients

    • 2 aubergines, sliced in half vertically
    • 300g minced pork (preferably minced pork belly or shoulder, supermarket minced meat does not have enough fat and can be dry)
    • 2 tbsp white miso (or miso of your choice)
    • 1 tbsp gojucharu (Korean red pepper flakes) or 1 tsp chilli flakes (less as they are hotter)
    • 1 onion, peeled finely diced
    • light oil for frying and for the aubergine, I used rapeseed
    • sea salt

    Instructions

  • Fire up the BBQ and bring it to a stable 150 deg C (smouldering coals, nice heat).
  • Put a teaspoon of oil on the cut side of each aubergine and quickly rub it in. Aubergines are like sponges so it is important to be swift.
  • Put the aubergines cut side down on the grill and leave them to cook while you prepare the filling.
  • Sauté the diced onion in a tablespoon of oil over a medium heat until soft. It should take about 5 minutes.
  • Add the minced pork and cook through. Add the miso and the chilli, and a little water if it looks too dry (if there is enough fat in the pork this shouldn't be an issue).
  • When the aubergines are nice and becoming dark brown on the flesh side, remove them from the grill. Gently scoop out most of the flesh without tearing the aubergine. Combine the flesh with the miso pork and put inside the aubergine shells. Season to taste with sea salt.
  • Place back on the BBQ for another ten minutes. Eat hot.
  • Enjoy!
  • 4.14
    https://eatlikeagirl.com/bbq-miso-pork-aubergine/
    Copyright: Eat Like a Girl
    June 9, 2016by Niamh
    BBQ, Cooking

    BBQ Clams with Gojuchang and Sake

    This recipe is the second in a series of 4 that I developed in partnership with the Big Green Egg who sponsored this post. (Read more about sponsored content on Eat Like a Girl). Previously in this series: BBQ Teriyaki Pig Cheeks. 

    It is a bank holiday weekend and the sun is shining, I bet most of you had your barbecues out. I sparked up my Big Green Egg this evening as I do often now, and I used it to do something a little different. I wanted something quick and fresh and spicy, and I wanted it to be a little smoky too. I had some wonderful clams, bought explicitly for the purpose. Perfect little clams that I had soaked in a few changes of water just to make sure that they had relinquished all their grit. 

    When you think of the BBQ, you probably think of kebabs, burgers and steak, beer can chicken, meat in marinades, low and slow cooking so that the meat falls off the bone. But cooking over fire doesn’t need to be just like this, there is so much pleasure in cooking in cast iron over an intense flame. For this purpose I wheeled out my small cast iron frying pan. 

    I love clams in sake, it is a combination that works so well, the dry sake combining with the clam brine. With the smoke I wanted some spice, and I reached for my pot of gojuchang (Korean red pepper paste), a favourite cupboard ingredient, deeply flavoured and hot. A little does a lot, and the flavour it lends hints at much longer cooking. A little brightness to finish with some finely chopped spring onion, and some coriander would be lovely too if you had that.

    Enjoy and have a wonderful Bank Holiday! (And if you are in Ireland, line this up for your bank holiday next weekend!).   

     

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    BBQ Clams with Gojuchang and Sake
    Rate this recipe
    6 ratings

    BBQ Clams with Gojuchang and Sake

    Ingredients

      per person
    • 400g clams
    • 1 tbsp gojuchange
    • 150ml sake
    • 2 spring onions (scallions), chopped fine
    • light cooking oil
    • sea salt (if needed)

    Instructions

  • Fire up your BBQ (I brought my Big Green Egg to 240 deg C).
  • Put a seasoned cast iron pan in the BBQ / egg and add a tablespoon of oil. After a minute or so add the gojuchang, stir it round and then close the lid of your egg / BBQ.
  • Add the drained clams and stir through giving all the clams a good coating of the gojuchang.
  • Add the sake and stir through.
  • Close the lid of your egg / BBQ and check a few minutes later to see if all the clams have opened, stir through again. Close the lid if they haven't and check again a few minutes later.
  • You likely won't need seasoning, but check just in case.
  • Sprinkle with spring onion and eat immediately, mopping up the juices with lovely crusty bread.
  • 4.14
    https://eatlikeagirl.com/big-green-egg-recipe-bbq-clams-with-gojuchang-and-sake/
    Copyright: Eat Like a Girl
    May 29, 2016by Niamh
    BBQ, Cooking, Pork

    BBQ Teriyaki Pork Cheeks

    This recipe is the first in a series of 4 that I developed in partnership with the Big Green Egg who sponsored this post. (Read more about sponsored content on Eat Like a Girl). 

    This is the first in a series of recipe posts that I developed for the Big Green Egg. The iconic ceramic BBQ is a terrific piece of kit that I have really enjoyed working with at home. It The Big Green Egg has a domed lid which makes it an all weather BBQ but also allows very precise temperature control (combined with air valves at the top and at the bottom). The enamel coating ensures that it doesn’t rust and it is ready to use within 15 minutes of sparking up. I thought that I would go through a lot of charcoal but it is surprisingly efficient for such a big beast. 

    There is such satisfaction in cooking over fire. The smells and flavours of smoke permeate the food and the results vary hugely depending whether you cook over a flame or smouldering coals. I like to use flame for steaks and then stick something on low and slow to cook gently. Something like wings, ribs or these pig cheeks. 

    A hugely underrated and terrific value cut of meat, pig cheeks are a dream to cook on the BBQ. They have a deep porky flavour and firm texture, and they are often cooked so that they yield and fall apart, functioning as a glamorous pulled pork. I don’t know why people don’t stop them before this, I love them cooked until before this point, still firm but rich and moist, and glorious coated in a dark glaze as I have here. 

    Pig cheeks BBQ very well when marinaded overnight in a soy based teriyaki marinade which functions not just in terms of flavour, but also as a brine. After an hour of gentle cooking the cheeks are tender and moist, and full of flavour. A gorgeous bite. Glazed with a reduction of the marinade cooked on the hob once the cheeks hit the fire. Like this with a slaw, or in a Japanese style taco with sweet Japanese mayonnaise, some sriracha, some sesame seeds and fresh coriander. 

    Enjoy! And do share what you think of them, and any ideas that you have for BBQ season. 

    Print
    BBQ Teriyaki PIg Cheeks
    Rate this recipe
    10 ratings

    Prep Time: 10 minutes

    Cook Time: 1 hour

    serves 2

    BBQ Teriyaki PIg Cheeks

    Ingredients

    • 500g pig cheeks, trimmed (they are sold like this normally, if not ask your butcher to do it)
    • 120ml soy sauce
    • 120ml sake or dry sherry
    • 60ml rice vinegar (or another light vinegar)
    • 4 tbsp honey
    • 2 tbsp gojuchang (Korean chilli paste) or some coarsely chopped fresh chilli - optional, I like a little heat

    Instructions

  • Combine everything except the pig cheeks in a zip loc bag or the container in which you will marinade the pig cheeks.
  • Add the pig cheeks and mix well. Leave to marinade in the fridge overnight, or for as long as possible, at least 2 hours.
  • Fire up your BBQ / Big Green Egg. Once the charcoal starts to smoulder, bring the temperature to a stable 150 deg C (the BGE has a temperature gauge which makes this easy).
  • Remove the cheeks from the marinade and put on the grill. Turn occasionally. After an hour they will be done.
  • While the cheeks are cooking, reduce the leftover marinade by half on the hob to use as a sauce / glaze.
  • Eat as they are - so good! - with the reduced marinade. These work really well as a Japanese taco as specified in the post above.
  • Enjoy!
  • Notes

    Prep time is only 10 minutes, but try and budget for an overnight marinade also. You will get much better results.

    4.14
    https://eatlikeagirl.com/bbq-teriyaki-pig-cheeks-pork-recipe/
    Copyright: Eat Like a Girl

     

    May 21, 2016by Niamh
    BBQ, Cooking, Korean

    Korean Pork Belly Bulgogi

    Korean Pork Belly Bulgogi

    Baby, it is cold outside. (Sings along). But don’t worry, I have the solution.

    My solution is tender and bright and soothing and a little bit hot, but not face melting. This pork belly bulgogi is punchy and gorgeous, and it is easy, once you get your mitts on the ingredients. And with this here internet, and the big broad world we all live in, that is not difficult at all. 

    Korean BBQ is a big thing. Korean restaurants often have a hole in the table with wood burning below, so that you can BBQ your own food as you eat. Bulgogi (which translates as fire meat) is a style of marinaded meat, that is then cooked over the BBQ. At home, you can cook it in the oven or on a pan too. It is most commonly marinaded beef,  but I find it works terrifically with pork belly too. Cut thinly, and instead of over the BBQ, I roast it slowly until it is meltingly tender. 

    Korean Pork Belly Pork - Marinading

    Korean Pork Belly Pork – Marinading

    This takes little work. If you have a food processor or good blender the marinade takes minutes, and all you have to do with the pork is slice it. After that it is just time, time to marinade the meat, and time to roast it (just an hour). You can eat it as you like, I love it on top of a rice bowl with sesame seeds, spring onions and some greens like kale. Bulgogi is fabulous in a taco with a simple slaw, you can treat it like a Korean kebab and have it rolled in a flatbread or some pita bread. You can eat it very simple wrapped in some lettuce leaves with some herbs and spring onions. This is a perfect dish to make large amounts of for friends, served from a big serving platter in the centre of the table.

    Korean Bulgogi Pork Belly Rice Bowl

    Korean Bulgogi Pork Belly Rice Bowl

    Note: you can buy ingredients in most Asian supermarkets and online on sites like Sous Chef (a site that I have used as a customer many times, and they ship all over Europe). I make a large-ish batch of this even when I just make it myself. It will keep for a few days in the fridge and is a brilliant sandwich stuffer, for brunch with eggs etc.

    Brunch with leftover bulgogi pork belly, tomatoes, onion and a glorious egg

    Brunch with leftover bulgogi pork belly, tomatoes, onion and a glorious egg

    Recipe: Korean Pork Belly Bulgogi
    Serves 4 

    Ingredients

    1kg skinless & boneless pork belly, and cut into thin slices (this can be easier if you freeze it for an hour to firm it)

    Marinade

    4 cloves garlic, peeled
    1 inch ginger, peeled and coarsely chopped
    1 onion, peeled and coarsely chopped
    4 spring onions, ends removed and green and white parts coarsely chopped
    75g gojuchang (Korean red pepper paste – gorgeous & something you should have in your cupboard)
    3 tbsp gochugaru red pepper flakes
    2 tbsp soy sauce
    2 tbsp fish sauce
    2 tbsp sesame oil
    2 tbsp honey
    1 tsp freshly cracked black pepper

    To finish

    4 spring onions, thinly sliced
    3 tbsp sesame seeds

    some light oil for frying like groundnut, rapeseed or sunflower

    Method

    Put all of the ingredients for the marinade in your blender or food processor and process until smooth.

    Add to the pork and mix with your hands, ensuring it is well combined. Cover with cling film and leave in the fridge for at least half an hour, preferably overnight.

    About an hour and a quarter before you want to eat, remove the pork from the fridge, and preheat the oven to 150 deg C. Boil the kettle.

    Depending on the size of your tray, you may need two. Oil them lightly and lay the pork slices in one layer. Put the boiling water in an oven proof bowl or pot and put it at the bottom of the oven. This will ensure that there is steam, and will prevent the pork from drying out.

    Put the pork in the oven and allow it to roast gently. There should be plenty of water, but if for some reason you run out (say if your bowl is small), top it up if you need to.

    After an hour it will be tender and ready to eat. You can push it further if you like, leaving it in longer to make a Korean pulled pork. Just a half an hour extra should do it. (I did this one time, and it is terrific too, if you like pulled pork!).

    Serve with sesame seeds and shredded spring onion on top and eat hot, as you like it (rice bowl, taco, sandwich, in lettuce leaves with herbs).

    January 14, 2016by Niamh
    BBQ, Chicken, Cooking

    Hot and Sour Chicken

    I call this hot and sour chicken, not because it is following a hot and sour recipe from a particular place, but because I am using hot and sour flavours, and some of my favourites too. It is my hot and sour chicken, from my kitchen.

    Chilli, garlic, tamarind, some savoury light fish sauce and lime make this chicken sing. A sprinkle of coriander lifts it right up before you serve it. Some fried or roasted peanuts for the texture, because you can, and because they are awesome. A little shredded spring onion (or scallions as I once knew them) freshen everything again. That says summer to me. The flavours sprinkle and mingle and dance as you eat them. Continue reading

    June 27, 2015by Niamh
    BBQ, Cooking

    Corn with Lime & Chilli Butter and Feta

    Corn with Lime & Chilli Butter and Feta

    Corn with Lime & Chilli Butter and Feta

    This morning something joyful, simple and full of flavour. I was thinking about corn, how wonderful it is and quick, and remembering how I had had corn in some Mexican restaurants. With a fresh tangy crumbled cheese on top, and of course, a kick.

    I am working on a whole slew of BBQ recipes this week, and some sides are warranted, so let us start here. Working with what we have, instead of a Mexican cotija cheese, I use feta. Feta, a Greek cheese, is protected, and can only be called feta if it is the traditional cheese produced in specific areas of Greece from sheep’s milk, or sheep and goat’s. You, of course, know it, and it is widely available in supermarkets. The real stuff is aged for a minimum of 3 months resulting in a salty firm & crumbly cheese with a bit of a tang. Imitators pale by comparison and sometimes taste odd, but there are some fantastic British & Irish sheep’s cheese you can use too. Like Irish Knockalara (from my home county of Waterford).

    Corn, well that is simple enough. Buy whole corn that is fresh and still luscious and moist, not dry. Preferably with the green husks still on as they keep it nice and fresh. Good juicy limes and a fresh bouncy chilli. As hot as you like, I went for a fresh jalapeno. Continue reading

    July 26, 2014by Niamh


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    ‘Nduja Chickpeas with Tomato, Coriander and Scrambled Egg

    ‘Nduja Chickpeas with Tomato, Coriander and Scrambled Egg

    Announcing our Special Guest for this weeks Cooking and Cocktail Show (TODAY at 5pm)!

    Instant Mini Rhubarb and Rose Cheesecakes

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