Banana and sultana bread

Have you ever looked at the ingredients section on some cakes and biscuits packet and not even been able to pronounce the words let alone know what they are. Let alone the fact that these products have a shelf life of six months sometimes.

With the amazing weather the fruit in our fruit bowl seems to be ripening at break neck speed and attracting little fruit flies from near and far driving me potty.
With all this in mind and a glut of over ripe bananas this cake came to fruition.

Banana and sultana cake

85g coconut palm sugar or caster sugar
2 eggs
1 tsp vanilla extract
150ml sunflower oil
3-4 medium bananas mashed
250g wholemeal self raising flour
1 tsp ground cinnamon
zest of 1 orange finely grated
100g sultanas or dried apricots chopped


Preheat the oven to 180 degrees celicus and line a 2lb loaf tin or 20cm springform time, you could also make individual muffins i imagine about 12 standard sizes.

Put the sugar, eggs and vanilla in a large bowl and whisk by hand or with an electric mixer for about 5 minutes or until creamy and increased in volume. Gradually pour in the oil in a steady stream and whick in the banana mush.

Sift together the cinnamon and flour and tip the bran from the flour in at the end, fold into the wet mixture with the zest and the sultanas.
Tip into your chosen tin and bake on the middle shelf for approximately 45-50 minutes. Leave in the tin when cooked for about 10 minutes before transferring to a wire rack to cool completely. The smell is so warming and inviting. This cake would also be lovely toasted with butter and jam or nutella.Or heated slightly and topped with plain yoghurt as a pudding.

It will keep in an airtight container in a cool place for 2-3 days or just slice and freezer in batches.

Piglets tuna crunch

I have a slight obsession with cookbooks or at least buying cookbooks i actually search recipes online but there's something about having lots of cookbooks on the shelf, i love the pictures and the endless possibilities.
I cant remember the name of my very first cookbook but i remember this recipe very well. Every Sunday myself and my sister would make a starter and im pretty sure it was the same every week (our poor parents must of been so bored). It was called "Piglets Tuna Crunch" and it popped into my mind yesterday as Alison was doing her "num num num" routine and i realised i had not even taken anything out of the freezer for her lunch. So this is a slight homage to an old favourite and thankfully it was a hit.
I haven't included any measurements as its pretty much as much or as little of whatever you fancy. Dice the vegetables quite small for the smallies.

Piglets Tuna Crunch

Red, orange and yellow peppers diced
Cucumber diced
Cherry tomatoes diced
Celery diced
Avocado diced
Tinned sweetcorn
Tinned tuna
Baby salad leaved or alfalfa sprouts (something small and nutritious anyway)
Salad potatoes diced small and boiled till soft
Toasted sunflower seeds
Mayonnaise
Salad dressing
Sweet paprika (a pinch or two to begin with, you can always sprinkle a bit more on top of your own portion)

Mix the vegetables, sweetcorn, tuna, leaves and cooked potatoes together. Next add enough mayo (not too much) to lightly coat everything. I like to add a little bit of salad dressing to give some acidity to the salad and the paprika. Toss the seeds in a dry pan and toast slightly. Sprinkle on top of the salad. Serve with some fresh crusty bread and cheese ( i would of if Alison hadn't begun eating this out of the mixing bowl).

Batch cooking: Chicken and rice

This dish really reminds me of my mum for some reason. She is the only person i know that can make a roast chicken last a week and this was always the last dish of the week but one of the nicest as far as im concerned.
The beauty about this Chicken and Rice dish is that you can use whatever is in the fridge veggie wise and needs to be used up.
I recommend using brown rice as it gives a nicer flavour and a bit of bite to the dish and just to harp on nutritionally-wise brown rice is packed full of fiber, protein and selenium, its a good carb that helps fill you up and releases energy slowly.

Chicken and Rice
4 portions
Very easy and very quick

1 red pepper diced
1 orange pepper diced
1 courgette diced
2-3 spring onions chopped
small clove garlic smushed
1 small leek washed and finely sliced
1/2 aubergine diced
2 sticks celery split down the middle and diced
2 handfuls frozen peas
chilli grated from the freezer (or fresh)
ginger grated from the freezer (or fresh)
soy sauce
black pepper
left over roast chicken
300g-350g brown rice

To cook the rice you just double the amount of water to dry rice. In a saucepan bring to the boil on a medium - high heat. Reduce the heat, replace the lid and simmer until the water is absorbed and the rice is just tender. Take off the heat and set aside for approximately 5-10 minutes then just fluff with a fork.

Next soften all the veggies except the chilli, garlic, ginger and peas in a saucepan until nice and soft. I use a little butter and a little sesame oil for a nice nutty taste. Towards the end add in the garlic, ginger and chilli (as much or as little as you like) and stir well. Turn off the heat, put the lid on the saucepan and the residual heat and steam will keep these warm and juicy.

When the rice is cooked tip into the veggie mix with the chicken and frozen peas. Give a good stir and add a splash of soy sauce and pepper. Just start off with a tablespoon of soy sauce then taste and add more if you desire. Finish with a handful of chopped parsley and serve straight away.

Batch cooking: Chicken pot pie

I have just taken this out of the oven and although it only 11.30 i am using every ounce of will power not to rip a big chunk of crispy pastry off this pie, stuff my face and no doubt burn my tongue.
Naturally enough there was some roast chicken left over (it was quite a big one) so a juicy pot pie was in order i felt.

Leftover chicken pot pie
Yields 4 portions

2 leeks finely sliced and washed
1 stick celery finely sliced
2 spring onions finely sliced
1/2 red pepper diced
1/2 orange pepper diced
1 small courgette finely diced
6-7 chestnut mushrooms diced
1 tablespoon plain flour
400ml  hot chicken stock
100ml milk or cream
2 handfuls frozen peas
1 teaspoon dijon mustard
As much or as little cooked chicken as you wish
Black pepper
Janet's jus roll puff pastry (1 sheet)

Preheat the oven 200 degrees celcius
Simply saute the leeks, celery, onions, courgette and peppers.

In a separate small frying pan fry the mushrooms in a little butter to give them some texture and taste, these can be added to the pie mixture at the last minute so they retain their crispiness.

Add the flour to the veggies and cook out for a minute or two then pour in the hot chicken stock slowly stirring continuously. Next stir in the milk or cream, the mustard and the peas (you could also put a handful of spinach in at this stage too). Tear the chicken into the mix. Taste and season with some black or white pepper.
Tip this mixture into your chosen pie dish or single ramekins for cute single serves.

Sprinkle on the mushrooms at this stage.

 Brush the sides of the dish with some egg wash and place the sheet of puff pastry over and press down at the rim. Trim the edges, brush the top with egg wash for a nice golden finish and pierce 2-3 hole on top just to let out any steam and prevent soggy pastry.

Bake for 20-30 minutes or until golden on top and piping hot underneath.

Batch cooking: It all begins with a Roast Chuck

Ok so i know Summer is not really roast dinner weather but yesterday i just had a serious craving for roast chicken and it did not disappoint thankfully.
I spend a little bit more on chicken apart from the obvious reason being that battery hens have a miserable life i just dont think they have much taste to them.

Now everyone has their own roast chicken methods i'm sure, so ill just give some of my little tips as opposed to full recipe versions. This lemony herby roast leaves the chicken juicy and moist and also helps it cook a little quicker.

Begin by par boiling the potatoes with a sprig or rosemary, a full lemon and a clove of garlic still in its skin.

When you have drained the potatoes simple pierce the lemon about 10 times or so all around and stuff it into the cavity with a knob of butter, the clove of garlic smushed and a handful of fresh herbs such as thyme and oregano. I smear the top of the bird with butter and cracked black pepper.
Lay the chicken on a bed of carrots sliced, spring onions, celery and leeks, these will help make a yummy gravy. Its now ready for the oven.

I have'nt gone for the whole traditional veggie accompaniments just some parmesan courgettes and wilted spinach. For the courgettes i simply peel alternative strips of skin purely because it think it makes it less "green" and possible more appealing to those "green veg haters" it also gives them a cool zebra look. Slice them semi thinly, lay in a dish and sprinkle with olive oil, pepper and lots of parmesan. The cheese goes all crispy and is great with the mellow tasting courgette, and lets face it who does'nt like cheese. Cook at approx 180 degrees celcius for 20-25 mins or until the courgettes are soft and the cheese is crispy.

About 10-15 minutes before the chicken is finished i tip the potatoes into the tray, they'll crisp nicely and also soak up some of the yummy juices.

Fish pie with a pea and potato crust

This fish pie is a continuation of the fish pie mix batch cooking. I love fish pie and i think the combination of creamy potato topping, yummy sauce and soft tender fish makes it an all time hit with the y'ung ones.
For a bit of a twist i crushed some petit pois peas into the potato topping. I find its best to use petit pois as their skin is soft so you dont get bits of hard husks.
I have added in capers and cherry tomatoes but you can throw in whatever you like, carrots also work well.

Fish Pie
2-3 big person portions or 3-4 smallie ones

450g of the poached fish pie mix
1 small leek washed and finely sliced
1/2 celery finely sliced or diced
Dessert spoon of caper
Small handful of cherry tomatoes
small handful of grated cheese
chopped parsley
the poaching liquid from before
400g potatoes
large handful of peas

White sauce
25g butter
25g plain flour
600ml poaching liquid
twist of black pepper

Preheat the oven to 180 degrees celcius
Begin by cooking the potatoes for mashing, everyone has their own favourite type but floury ones like Kerr's Pinks or Roosters.

Melt the butter and saute the leeks and celery until soft. At this stage you can also add in a little crushed chilli for a little hit of heat if you so wish.
Place the cooked fish into a pie dish, scatter with capers if using, the leeks and celery mix and some cherry tomatoes.

Next make the white sauce you can use the same pan as the leeks and celery. Melt the butter slowly and whisk in the flour. Allow the flour to cook out for a minute or two but keep on whisking to prevent burning. Slowly whisk in the liquid in stages. If you dont have quite enough liquid just top up with milk or cream. Simmer gently for 5-8 minutes. I like to stir in the grated cheese at this stage or you can save it and sprinkle on the top of the pie towards the end of cooking.

At the very last minute throw your peas in with the potatoes they'll only need a minute or two to cook. Strain and mash together with a little butter and milk for creamy mash.
Pour the white sauce over the pie mix and top with the mash.

Cook in a preheated oven for about 10-15 mins as everything is pretty much cooked already.

Potato fish cakes

Fish cakes are a great way to use up left over mashed potato.

I simply just cooked extra potato and pea mash mix and into this tipped in some sauteed leeks and spring onion (about a handful of each), a handful of chopped parsley or you could use chives, some capers or gherkins finely chopped and a squeeze of lemon juice and black pepper. To help bind the mix together i also threw in an egg yolk. Fork through the remained of the fish pie mix to break it up and gently combine into the mash.

I coated mine in a little wholemeal flour and froze them overnight on a plate/wooden board. Then in the morning i simply put them into a freezer bag and hey presto a future supper. A little tip from experience, place the cakes onto a piece of paper first as they'll be easier to peel off after freezing.

  

Batch cooking: Fish pie mix

Over the past few weeks i have been experimenting with some batch cooking. The benefits of batch cooking apart from the most obvious one being efficiency of your precious time is also using ingredients that are fresh and that have not been in the fridge or veg box for a week losing all their precious nutrients. Also energy efficiency regarding oven use unless of course you have an oil fired range of some description in which case im very jealous.

Here i took 800g of fish pie mix and developed a fish pie with a pea and potato topping, fish cakes using the same pea and potato mix as a base and a chowder which may not be considered low in calories but was totally yummy and possibly a great way to encourage picky fish eaters to eat fish.

To begin gently poach the fish in milk (for a richer sauce you can use half and half milk and cream). I dont usually measure the milk but i just about cover the fish. Pop in a bay leaf and a good twist of black pepper and gently bring to a simmer. Allow to poach for approximately 3-4 minutes depending on the size of the chunks of fish. You dont want to overcook the fish as it will become rubbery and also remember that it will continue to cook while in the pie, cakes and chowder.

Strain the fish and keep the cooking liquid (milk) we'll use this later for the white sauce for the pie.

Simple fish chowder
2 people

Knob of butter
1/2 leek washed and finely sliced
200g potato cut into small chunks
250ml milk
50ml cream
150-200g fish
small tin of sweetcorn (optional)
chopped parsley or chives

Melt the butter gently and toss in the leeks, allow to sweat down slowly for about 7-10 minutes releasing all their sweet yumminess. Stir in the potato and you could also use some diced carrots if you wish too. Add the milk and cream, cover and simmer gently for about 15 minutes or until the potatoes are nice and soft but not mushy. Do not allow to boil over or the milk will split, give a little stir every so often.

Carefully remove any bones from the fish and break up into small flakes for younger mouths. When the potatoes are tender stir in the fish to heat it through and tip in the strained sweetcorn and herbs.
Spoon into bowls and savor the naughty heartiness.

Handy spice tin

This was actually very kindly given to me for a birthday present. It's a 2 layer spice tin and has all the main spices and spice combinations including a cute silver spoon and some loose curry leaves, cardamom, cinnamon stick and cloves. 

A lady here in Ballina/Killaloe makes them up and as far as I know they are in or around the €10 mark. If anyone is interested I can foward on her details. I love it and she also refills them. 

Quick Quesadilas

Quesadillas are a super way of using up cooked chicken and veg left over from a roast dinner. Of course you can pretty much put anything into them. I always have a pack of tortillas in the freezer for those days you just cant find the time or the energy to cook and lets face it this weather is way too good to be stuck to the stove.

Chicken Quesadillas

For mine i basically raided the fridge here. So i have
Cooked chicken shredded,
Red and yellow peppers finely sliced,
Parsley chopped
Red onion marmalade
Mayonnaise
Mozzerella
Spring onions and
sweet corn.
2 wholemeal flour tortillas for one quesadilla

Smear one of the tortillas with mayonnaise and build up like a pizza. Or simply mix all your ingredients in a bowl and layer on together. Place the other tortilla ontop and squash down. Overfilling will make it very difficult to transfer onto the pan.
Rub a frying pan with some kitchen paper with a bit of tasteless oil, you dont want pools of oil just a light smear to help it crisp. Heat the quesadilla slowly for a couple of minutes, place the pan under the grill for a couple more minutes to help melt and brown the top side. Then simply slide onto a chopping board, slice in quaters and serve with a salad or potato wedges. Much nicer and less stodgy than a bought in pizza.