Irish Times- Big Apple Bites

Irish Times- Big Apple Bites

Irish Times- Big Apple Bites

My Irish Breakfast Recipes Featured in Relish Magazine

My Irish recipes just in time for St Patrick’s Day featured on the cover of Relish Magazine. To read full recipes and article go to www.relish.com

Malaysian Fried Chicken

Here is my Malaysian Fried Chicken recipe featured on Parade.com ‘Hot Dish’ and inspired by a recent trip to Malaysia!

The chicken has the crispiness of traditional Southern fried chicken despite its lighter batter. The marinade of fragrant spices leaves the chicken juicy and full of flavor.

Ingredients 1 4-lb chicken, cut into 8 pieces
2 inch piece of ginger, grated
2 Tbsp chopped garlic
1 Tbsp chopped lemongrass
2 Tbsp curry powder
1 tsp salt
1 Tbsp brown sugar
1 1/2 cup rice flour
Vegetable oil for frying

Method

1. Mix garlic, ginger, lemongrass, curry powder, salt and sugar together in a large bowl. Add the chicken pieces and coat in marinade, place in a freezer bag and marinate in the refrigerator for at least two hours or over night.

2. Remove chicken from marinade and place in a large bowl, add the rice flour and toss until chicken is coated.

3. Pour oil into large skillet until it fills 1/3 of the skillet, heat the oil until it reaches 325°F over medium heat.

4. Place chicken in oil skin side down, with the legs and thigh pieces in the center and the breast toward the outer edges.

5. Cook for 20 minutes turning once, until the juices run clear in the center of the chicken (internal temperature of 180°F).

6. Remove from oil and drain on a wire rack. Serve immediately

Ceviche

Ceviche is one of those dishes that always suggests summer to me. The freshest of fish, marinated or ‘cooked’ by citrus juice and combined with seasonal fruit and vegetables. It makes the perfect healthy appetizer to munch on in the sun with a cold beer or a delicious light lunch.

On a recent trip to Chile, I sampled my way through a table full of ceviches at a Peruvian restaurant ‘La Mar’. The flavors and textures of the seafood and citrus served with corn nuts, popcorn and colorful varieties of potatoes inspired me on my return to get into my kitchen and play around with new seafood and citrus combinations.

Catalina Offshore Products and Specialty Produce are two of the best ‘chef secrets’ in San Diego and always provide great inspiration. Both supply the top chefs and restaurants in San Diego but are also open to the public.

Check out Specialty Produce’s weekly Farmer’s Market bag that comes with the best local farm fresh produce and you can even add some fresh fish from the guys at Catalina. All of this starts at just $20, one of the best deals in town!

Ingredients

• 1 lb bay scallops
• Juice of 2 limes
• Juice of 1 lemon
• 1 tbsp sea salt
• Juice of 1 pink grapefruit
• Juice of one orange
• 2 blood oranges segmented
• 1 orange segmented
• 1 grapefruit, segmented, preferably oro blanco
• 1 cucumber peeled and deseeded
• 3 green onions, finely chopped
• 2 tbsp finely chopped chives
• 1 tbsp chopped cilantro
• 1 sweet potato, preferably okinawan purple sweet potato
• Salt and pepper

Method

1. Drain scallops and remove the foot and any membrane from the scallops.
2. Cut scallops in half and place in a non reactive bowl.
3. Add the lime juice and salt and cover, refrigerate for 90 minutes.
4. Place sweet potato on a baking sheet and bake in a preheated oven at 400°F for 35 minutes or until tender.
5. Cool, cut the potato in half and scoop out the flesh of the potato, mash together with salt and pepper.
6. Remove the scallops from the fridge and drain off the citrus juice.
7. Place in a large bowl and add the remaining citrus juices, the rest of the ingredients.
8. Season with salt to taste.
9. Serve in a glass bowl or on individual spoons with the mashed sweet potato.

Grilled Leg of Lamb with Asparagus

Grilled Butterflied Leg of Lamb with Grilled Asparagus

Serves 6

Ingredients

• 1 x 4lb leg of lamb, bone removed and butterflied
• 1 sprig rosemary, chopped
• 3 tbsp oregano, chopped
• 1 lemon, juiced
• 1/3 cup extra virgin olive oil
• 3 cloves of garlic, crushed
• Salt and pepper
• 1 lb asparagus spears, trimmed

Method

1. Place herbs, garlic, lemon juice and salt and pepper in a pestle and mortar or food processor and blend until smooth paste. Add olive oil and mix well.
2. Place butterflied leg of lamb in casserole dish and pour marinade on top. Rub marinade into lamb, making sure it is fully coated. Cover and refrigerate for at least 3 hours or overnight.
3. Remove lamb from refrigerator one hour before cooking. Preheat grill to medium high heat.
4. Remove lamb from marinade and place on hot grill. Grill for 20 minutes on either side or until a meat thermometer reaches 150 ˚F for medium. 10 minutes before the lamb is cooked, drizzle asparagus with olive oil and season with salt and pepper. Place on grill next to the lamb.
5. Remove lamb from grill and let rest for 15-20 minutes. Remove asparagus from grill and cover to keep warm.
6. To serve carve rested meat into slices and transfer to serving platter, serve with grilled asparagus and Greek roasted potatoes.

Greek Lemon Roast Potatoes

Serves 6

Ingredients

• 3lbs potatoes
• 2/3 cup extra virgin olive oil
• 1 ½  cup chicken stock or water
• Juice of 3 lemons
• Salt and pepper
• 1 tsp dried Greek oregano

Method

1. Preheat oven to 425˚F. Peel potatoes and cut into wedges. Place potatoes in a casserole dish and cover with olive oil, lemon juice and stock. Season with salt, pepper and dried oregano until the potatoes are coated evenly.
2. Place in a preheated oven and roast for 45 minutes turning occasionally until they are crisp, golden and tender.
3. Remove from oven and serve with grilled lamb or any other grilled or roast meat or fish.

Greek Salad

Greek Salad

Ingredients

• 1 head romaine lettuce, washed
• 4 oz feta cheese, cubed
• ½ cup kalamata olives, pitted
• 2 cups cherry tomatoes, halved
• ½ red onion, finely sliced
• 1 cucumber, peeled and deseeded

For the Vinaigrette

• 1 small shallot, finely diced
• Juice of one lemon
• ¾  extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 tsp Dijon mustard
• Salt and pepper to season

Method:

1. To make the vinaigrette, whisk all the ingredients except the oil together in a bowl. Gradually add the oil while continuing to whisk. Taste and correct seasoning if necessary.
2. To make the salad, cut the romaine lettuce into one inch strips. Toss together with the remaining ingredients. Add enough vinaigrette to coat the salad ingredients and toss together. Serve immediately.

Tzatziki

Tzatziki

Ingredients

• 2 cups Greek style yogurt
• 1 large cucumber, peeled and deseeded
• 1 tbsp chopped mint or dill
• 1 tbsp red wine vinegar
• 1 clove garlic, crushed (optional)

Method

1. Grate cucumber, place in sieve and let excess water drain off. Mix remaining ingredients together. Add cucumber and stir together. Leave for at least 30 minutes for flavor to develop.
2. Serve as a dip with pita chips or vegetable crudités or serve with grilled meat or fish.

Roasted Red Pepper and Spinach Feta Phyllo Cups

Roasted Red Pepper and Spinach Phyllo Cups

Makes 12

Ingredients

• 6 oz feta cheese, crumbled
• 1/3 cup roasted red peppers, diced
• 1 cup frozen spinach, defrosted
• 1 egg, beaten
• Pinch of grated nutmeg
• Pinch of black pepper
• 4 sheets of phyllo pastry
• ¼ cup melted butter

Method

1. Pre heat oven to 400˚F
2. In a bowl mix red pepper, spinach, feta cheese and egg together. Season with black pepper and nutmeg.
3. Lay one sheet of phyllo pastry out on a chopping board, covering the other sheets with a damp towel. Lightly brush the phyllo pastry with butter and place another sheet on top. Continue, using all 4 sheets of pastry. Cut pastry into 12 pieces. Grease a muffin pan with remaining pastry and line the muffin pan with the pastry squares. Divide the feta cheese mixture evenly between the muffin pan and place in preheated oven for 10-12 minutes or until the pastry is golden. Remove from oven and serve immediately.

Bailey’s Chocolate Marbled Cheesecake Squares

Bailey’s cheesecake is a popular dessert on restaurant menus across Ireland. This recipe is a fun twist on the classic cheesecake resulting in a cross between a fudgy brownie and a rich cheesecake.

Ingredients

• 1.5 cups chocolate graham cracker crumbs
• 2 oz melted butter
• 16 oz cream cheese
• 2 eggs
• ½ cup sugar
• 1/3 cup semi sweet chocolate chips, melted
• 2 tbsp Bailey’s Irish Cream

Method

Preheat oven to 350˚F. Mix butter and graham cracker crumbs together and press into an 8×8 inch cake pan. Place in oven and bake for 10 minutes, remove from oven and cool. Place sugar, eggs and cream cheese in a bowl and mix with an electric mixer until smooth. Pour half the mixture into another bowl and add the Bailey’s Irish Cream and mix. Add the melted chocolate to the remaining cheesecake mixture and stir to incorporate. Pour the chocolate mix onto one side of cake pan and the Bailey’s mix onto the other side. With a fork swirl the two mixes together to create a marbled effect. Place in the oven and bake for 35 minutes or until the center is just set. Remove from oven and cool, place in refrigerator for at least an hour before serving. Cut into squares and serve.