Author: Padraic Guilfoyle

Alcohol is a toxic, addictive drug that can be very damaging to health. Alcohol products, mainly beer, spirits and wine can be marketed without reference to alcohol in the advertising. Alcohol is consumed without restraint or regard for its health consequences.
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This morning on the homesteading course at Ballymaloe Organic Farm School 🐄🐓

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Ballymaloe Cookery School

  • This morning on the homesteading course at Ballymaloe Organic Farm School 🐄🐓

    Milking the Jersey cows, learning how to milk by hand, tasting the warm fresh milk and cream straight from the dairy, and spending the morning learning all about keeping hens.

    We covered breeds, feeding, laying, raising chicks and keeping chickens for both eggs and the table. A good laying hen can produce around 250 eggs a year, and hens will often lay for several years with proper care.

    Darina always says that if people can keep hens at home, they should. They turn kitchen scraps into eggs, provide excellent compost material for the garden, and are one of the best ways to connect with where food comes from. 🥚
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Neven Maguire’s slow cooker Moroccan chicken tagine with butternut squash

Neven Maguire

By Neven Maguire

Celebrity Chef

As heard on the Brendan O’Connor Show on RTÉ Radio 1.

Ingredients

Serves 4–6

I like to make this with chicken thighs, but I’d always get my butcher to prep them for me by removing the skin, trimming them and removing the bones. Otherwise breasts also work well, and because the heat of the slow cooker is so gentle, they stay nice and moist. Use pumpkin instead of the butternut squash if it’s in season.

Prep: 25 mins
Cook: 4.5 hours

  • 4 tbsp rapeseed oil
  • 2 large onions, roughly chopped
  • 4 garlic cloves, finely chopped
  • 1 × 2.5cm (1in) piece of fresh root
  • ginger, peeled and finely chopped
  • 2 tbsp mild curry powder or paste
  • 2 tsp ground turmeric
  • 2 tsp ground cinnamon
  • 2 × 400g (14oz) tins of Italian chopped tomatoes
  • 500g (1lb 2oz) boneless, skinless
  • chicken cubes (thigh or breast)
  • 1 butternut squash, peeled, deseeded and cut into cubes
  • 2 tbsp clear honey about 450ml (¾ pint)
  • Chicken stock (from a cube is fine)
  • sea salt and freshly ground black pepper

Garnish:

  • Chopped fresh mint and/or coriander
  • Roughly chopped toasted pistachio nuts

To serve:

  • Couscous
  • Natural yoghurt

Method

  1. Preheat your slow cooker according to the manufacturer’s instructions. If your slow cooker has a
  2. sauté option, you can use this; if not, use a large sauté pan on the hob over a medium heat.
  3. Heat the oil, then add the onions and sauté for 8–10 minutes, stirring occasionally, until they are softened
  4. and have taken on a little colour.
  5. Add the garlic and ginger and sauté for another 3–4 minutes. Stir in the curry powder or paste, turmeric and cinnamon and cook for 1 minute. Pour in the tomatoes and carefully blend to a thick purée with a hand-held blender.
  6. Using a spatula, transfer to the slow cooker (if you have used a separate pan). Stir the chicken into the tomato base along with the butternut squash and honey, adding enough stock to make a thick-ish sauce that barely covers all the ingredients.
  7. Season with salt and pepper.
  8. Cover and cook on low for 4 hours, until the chicken and butternut squash are completely tender.
  9. When ready to serve, make the couscous according to the packet instructions and spoon into wide-rimmed bowls. Ladle over the tagine and add a dollop of yoghurt to each one, then scatter the herbs and pistachio nuts on top to garnish.

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Anna Haugh “I love, absolutely love, making Christmas cake” 🎂🥰😍

https://www.instagram.com/reel/DN8l0bBjUPy/?igsh=MXY2dWhlN3IweWZ4Zg==

haughser

  • I love absolutely love making Christmas cake, it’s one of those traditions that takes me right back to childhood, bringing the recipe to life with my mother making a wish as we stirred.

    The whiskey gives it flavour and helps really preserves it, but the real magic comes from time. Time to rest, time to deepen, time to become something truly memorable.

    Keep an eye out for an upcoming post where I’ll show you the dish this is for, it’s one I think you’ll love☺️

    #irish #irishfood #christmascakes #irishcake #chef #irishrestaurant #irishtraditions #whiskey #irishwhiskey4d
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Flahavan’s Creamy Maple Syrup Porridge with Fruit Kebabs by Louise Lennox

Creamy Maple Syrup Porridge with Fruit Kebabs by Louise Lennox
A great way to make porridge fun and get the kids excited at breakfast time!
Serves 2|Takes 15 mins
INGREDIENTS:
60g Flahavan’s Progress Oatlets
300mls whole milk
50mls water
2 teaspoons maple syrup
Selection of fresh fruit
METHOD:
In a small saucepan put the Flahavan’s Oats, milk, water and 1 teaspoon of maple syrup.
Stir continuously on a medium heat for about 8 minutes until the porridge is thick and creamy. Remove from the heat, cover the saucepan with a lid and leave for 5 minutes.
Cut fresh fruit into small bite size chunks and thread the fruit onto cocktail sticks or wooden skewers.
Divide the creamy porridge between two bowls, drizzle the remaining maple syrup on top and serve with fruit kebabs.
TOP TIPS:
With a newborn baby mornings are mayhem in my home, so to save time I put the ingredients into the saucepan and leave it in the fridge overnight. The porridge oats will absorb the liquid which makes it faster to cook.
Get the children involved in the kitchen by letting them help to make the fruit kebabs. These can also be made in advance.
Make the fruit kebabs more fun by using a small cookie cutter to cut out the fruit.
You can use soy milk or almond milk instead of whole milk.

https://www.flahavans.ie/recipe/creamy-maple-syrup-porridge-with-fruit-kebabs-by-louise-lennox/