26th January 2018 Helen 2Comment

This is the most moorish and delicious blade steak casserole. With minimal prep and a long, slow cooking time, it’s perfect for any day of the week – as easy to walk into after work on a weekday as it is to tuck into after a weekend walk.  Serve up with crunchy bread (go for my old reliable lazy homemade option), mash (potato or celeriac), green veg – like wilted kale and carrots. I tweaked an old steak casserole recipe I found years back in the midst of a maternity leave when I needed to feed a large and hungry…

Braised Blade Steak Casserole
Print Recipe
A gorgeous winter stew - best served up with mash, thick socks and a glass of red wine.
Servings Prep Time
4 adults 15 minutes
Cook Time Passive Time
3-4 hours 3.5 hours
Servings Prep Time
4 adults 15 minutes
Cook Time Passive Time
3-4 hours 3.5 hours
Braised Blade Steak Casserole
Print Recipe
A gorgeous winter stew - best served up with mash, thick socks and a glass of red wine.
Servings Prep Time
4 adults 15 minutes
Cook Time Passive Time
3-4 hours 3.5 hours
Servings Prep Time
4 adults 15 minutes
Cook Time Passive Time
3-4 hours 3.5 hours
Ingredients
Servings: adults
Instructions
  1. Preheat the oven to 160 C. Prepare your ingredients.
  2. On a chopping board, season the beef lightly on both sides and gently run.
  3. Heat 1 tbsp of olive oil in a heavy bottom pot or frying pan, on a medium heat. Add the beef steaks and cook for 2 / 3 minutes until browned. Remove steaks from the heat and transfer to a casserole dish.
  4. Reduce the pan to a low heat. Add the remaining oil, onion, celery and carrots and fry until golden brown ( c. 7 minutes). Add the garlic and cook for 1 more minute. Transfer to the casserole dish.
  5. Put the pan back on the heat and deglaze it with the red wine, gently scraping any 'bits' from the pan so they dissolve into the sauce. Add the stock, tomato puree, mustard and stir to combine. Bring to the boil. Pour over the meat and vegetables. Add the thyme and bay leaf to the mix.
  6. Cover the beef and vegetable mix with a greaseproof paper / baking parchment, tucking it in around the edged. Cover with a lid. Cook in the oven for 3 to 3.5 hours occasionally skimming any fat from the surface but otherwise not stirring.
  7. Gently remove the beef from the casserole and place onto a warmed dish and cover.
  8. Pour the liquid from the casserole through a sieve removing all of the vegetable pulp. Add back to the pan casserole dish (or pan if the dish isn't suitable for the hob) and bring to the boil. Reduce for c. 3 to 5 minutes. Add the beef.
  9. Serve up with greens - sautéed courgette, wilted kale or spinach are best, and - for extra winter deliciousness, with baked potato, creamy celeriac or potato mash. And wine.
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3rd February 2016 Helen 5Comment

This really simple vegetable dish is what it is: Greens & Beans with Garlic & Basil Dressing. It was knocked up in a bit of a rush the other night making it up as I went. It’s a mix of those lovely flavours that just go brilliantly together plus one of those cans of beans that I buy to feel all good and green but which often lingers in the back of the cupboard feeling terribly unloved. This went down a storm as a side dish with some pasta. It would go equally well with fish and boiled new potatoes; or using a crusty bread to…

Greens and Beans with Garlic & Basil Dressing
Print Recipe
A quick and good looking vegetable dish. Perfect with pasta or fish and easy to split between two meals.
Servings Prep Time
2 People 10 Minutes
Cook Time
10 Minutes
Servings Prep Time
2 People 10 Minutes
Cook Time
10 Minutes
Greens and Beans with Garlic & Basil Dressing
Print Recipe
A quick and good looking vegetable dish. Perfect with pasta or fish and easy to split between two meals.
Servings Prep Time
2 People 10 Minutes
Cook Time
10 Minutes
Servings Prep Time
2 People 10 Minutes
Cook Time
10 Minutes
Ingredients
Servings: People
Instructions
  1. Rinse the courgettes and chop off either end. Cut into long strips with a knife or (even easier) with a potatoe peeler. Prepare the asparagus by chopping off the bottom end and rinsing.
  2. Heat a skillet (or normal pan) with 1 tbsp olive oil to medium high heat.
  3. Season the courgettes and cook, tossing lightly, for about 5 minutes. Remove from the heat and place in a serving dish.
  4. Add the asparagus spears to the pan ( there should be no need for more oil unless the pan is very dry). Cook for about 5 minutes. Remove from the heat and place in the dish with the courgettes.
  5. Add the drained beans to the dish and gently mix to combine.
  6. Using a pestle and mortar - or just mixing in a bowl, blend two good tablespoons of oil, the basil, a sprinkling of salt, the lemon juice and the crushed garlic cloves. Drizzle over the vegetables and mix lightly.
  7. Serve up and enjoy.
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13th April 2015 Helen 3Comment

Years ago mid-week restaurant dinners and a movie were a regular treat. Fast forward by one wedding and three babies later and our wings have truly been clipped! These days a nice glass of wine and a quick dinner that doesn’t create a sink full of dishes is my idea of a treat.  This Creamy Smoked Mackerel Pasta dish is exactly like a pasta dish I used to love from the long-gone Cafe Bar Deli on George’s Street in Dublin. It’s simple, easy and goes down great with a glass of white wine. The first ever Irish Parenting Blog Awards is being held in Dublin on April…

Creamy Smoked Mackerel Pasta
Print Recipe
Smoked mackeral with peas in a creamy pasta sauce made using Glenisk Creme Fraiche. Just very tasty.
Servings Prep Time
4 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 10 minutes
Cook Time
10 minutes
Creamy Smoked Mackerel Pasta
Print Recipe
Smoked mackeral with peas in a creamy pasta sauce made using Glenisk Creme Fraiche. Just very tasty.
Servings Prep Time
4 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 10 minutes
Cook Time
10 minutes
Instructions
  1. Bring a large pot of water to the boil. Add a small amount of salt. Add the spaghetti.
  2. Place a frying pan on a medium heat, add the butter. Cook the onion gently until softened and golden.
  3. Flake the smoked mackerel, removing any bones. Add to the onion. Stir.
  4. Add the frozen peas to the pan. Stir in the creme fraiche. Reduce the heat to simmer. Allow to cook but if reducing too fast, remove from the heat and add a little milk.
  5. When the pasta is cooked, drain leaving a small amount of cooking liquid. Add the creamy mixture, stir gently to mix. Season to taste.
  6. Serve up, sprinkle with parmesan, pour a large glass of wine and enjoy.
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