Bacon Mayonnaise

Ok, this may be a game-changer for you in more ways than one, but here is a recipe for the carnivores…

Ingredients

• 4 slices of bacon
• 1 large egg yolk
• 1 teaspoon Dijon mustard
• 1 tsp lemon juice/cider vinegar
• ½ cup of bacon fat cooled but still liquid
• Salt & Pepper to taste

 
Method

1. Cook bacon until crispy. Remove bacon and set aside. Let bacon fat cool but not set.
2. Whisk egg yolk, mustard, lemon juice in a bowl until well combined.
3. Drizzle in bacon fat and whisk until mixture thickens.
4. Crumble bacon in to mayonnaise.
5. Add salt and pepper to taste.
6. You are welcome! 

Anne Maher

This recipe is from Madhur Jaffrey's Ultimate Curry Bible and also know as Dhania Chicken.
 
It is an exquisite curry and one of our all-time favourites—so easy to make, rich in flavour, and perfect for any occasion. Whether you're cooking for a cosy dinner or a big gathering, simply double, triple, or adjust the amounts as needed. It’s a guaranteed crowd-pleaser!
​
INGREDIENTS (Serves 4)

• 7½-cm/3-inch piece fresh ginger, peeled and coarsely chopped
• 5 good-sized cloves garlic, peeled and coarsely chopped
• salt
• 2 teaspoons lemon juice
• 4 chicken legs, skinned and separated into drumsticks and thighs (I just 4 chicken filets)
• 1 medium tomato, chopped
• 90 g fresh coriander leaves and small stems
• 2 fresh, hot green chillies, coarsely chopped
• 1 teaspoon tomato purée
• 3 tablespoons olive oil
• 250 ml natural yoghurt, lightly beaten with a fork

 
METHOD
Put the ginger, garlic, ¼ teaspoon salt and the lemon juice into a blender. Add about 2 tablespoons water and blend, pushing down with a rubber spatula if necessary, until smooth. Place the chicken pieces in a stainless steel or non-metallic bowl. Pour the ginger mixture over the top and rub it in. Cover the bowl and refrigerate for 30 minutes or up to 24 hours.
 
Without bothering to clean out the blender goblet, put the tomato, coriander, chillies, tomato purée, ¾ teaspoon salt and 2 tablespoons water into it. Blend until smooth. - Pour the oil into a large, non-stick, lidded pan and set over a high heat: When very hot, put in the chicken pieces, together with the marinade. Fry, stirring for about 10 minutes. Add the tomato mixture from the blender. Continue to cook, stirring, until the sauce is thick and clings to the chicken and the oil separates from it, another 10 minutes. Add the yoghurt. Stir and cook until the yoghurt disappears and leaves a thick sauce edged with oil, 4-5 minutes.
 
Cover, reduce the heat as low as possible, and cook for 5-10 minutes or until the chicken is tender. If you think that the pan is drying out too much, stir in a tablespoon or two of water.
 
Geraldine Fitzpatrick

We cooked vol au vents for starter Christmas day, instead of the usual chicken and mushroom we created our own recipe.  Mushrooms were out as very very few like them, unfortunately as I do.

The chicken was replaced with cooked turkey leg, slices of cooked ham and the streaky bacon that coated the turkey.  They were a total hit and very very tasty.  They will definitely be back on the menu next year. In fact if there is any leftover meat we will be having them again tomorrow....

Ingredients

• 2 tbsp olive oil
• Choped up cooked  turkey and ham (as much as you require)
• 1 onions chopped
• 2 clove garlic chopped
• 35 g flour
• 150 ml chicken stock
• 250 ml cream
• 35 g butter
• Large Vol au vent cases
• Chopped parsley optional
• Salt and pepper

 
Method

1. Preheat the oven 180˚C.
2. Place the vol au vent cases in the oven on baking trays and bake according to package instruction.
3. Drizzle a little oil into a large frying pan over high heat, add the onions and garlic.
4. Sauté for 5-8 minutes until cooked through and coloured.
5. Add the cooked turkey and ham, heat through (about 5 minutes)
6. Then, quickly stir in the flour and cook for a minute.
7. Pour in the chicken stock and the cream. Season well and bring the mixture to the boil for 2-3 minutes until it thickens. Remove from the heat. Check the seasoning and add the parsley.
8. When the vol au vent cases are ready, remove from the oven and place into the serving dishes.
9. Ladle the chicken mixture into the cases sprinkle with parsley and serve immediately.

Geraldine Fitzpatrick

Chicken noodle soup is a comforting classic that's perfect for any season. It's not only delicious but also nourishing, packed with protein, veggies, and warming flavors.

​Whether you're fighting a cold or just craving a hearty meal, this soup is easy to make and so satisfying! Plus a great way to use up leftover chicken and add any vegetables you have in the kitchen. I add chilli to mine for a bit of a kick.

Chicken Noodle Soup Recipe
Ingredients:

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, crushed
• 1.5 - 2L chicken stock or broth
• 250g cooked chicken, chopped or shredded
• 150g egg noodles (or your favorite noodles)
• 1 teaspoon dried thyme (or fresh sprigs)
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil/butter in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in garlic and cook for another minute.
2. ​Add the chicken stock, thyme, bay leaf, salt, and pepper. Bring to a gentle boil.
3. Add egg noodles and cook until tender.
4. Stir in shredded chicken and cook until heated through, about 3-4 minutes.
5. ​Remove the bay leaf. Taste and adjust seasonings if necessary. Ladle soup into bowls, garnish with fresh parsley, and enjoy warm!

This recipe is perfect for a cozy meal and freezes well for later. Enjoy!

Geraldine Fitzpatrick

My sister-in-law recently made pesto from sea veg, I think she used sea radish in place of basil.  It was delicious and had a more autumn flavour than basil.

My go-to pesto recipe is from the Sliver Spoon (Italian cookbook), you can replace the basil with any sea veg of your choice. Fantastic to create a quick dinner in the evening.

INGREDIENTS
25 basil leaves (replace basil with sea veg)
2 garlic cloves
5 tbls extra virgin olive oil
25g percorino cheese, grated
25g parmesan cheese, grated

METHOD
Put the basil or sea veg, garlic and olive oil into blender and blitz, then add the cheese and blitz again

Enjoy!

Geraldine Fitzpatrick

Here’s a simple pumpkin soup recipe to use up the flesh after carving your Halloween pumpkins:
  
Ingredients:

• 500g pumpkin flesh (from your carved pumpkin)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 potato, chopped
• 700ml vegetable stock
• 1 tsp ground cumin (optional)
• Salt and pepper to taste
• 2 tbsp olive oil
• Kefir, cream or coconut milk for serving (optional)

 
Instructions:

1. Prepare the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
2. Add the Veggies: Toss in the pumpkin flesh, carrots, and potato. Stir for a few minutes, allowing the vegetables to mix with the onions and garlic.
3. Season and Simmer: Pour in the vegetable stock and season with salt, pepper, and cumin if using. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
4. Blend: Once everything is cooked through, use a hand blender or transfer the mixture to a blender in batches. Blend until smooth.
5. Serve: Adjust the seasoning to taste. For a creamy finish, drizzle with a bit of kefir, cream or coconut milk when serving.

 
This is a great way to make sure no part of your pumpkin goes to waste after carving! PS don't forget to roast the seeds in the oven, they can be sprinkled on the soup when serving, or nibbled as a tasty snack.

Geraldine

Pickling cucumbers adds a tangy, zesty flavor that enhances a variety of dishes. It’s a great way to reduce waste and enjoy fresh cucumbers long after their harvest season.

Makes 1 quart (0.946Litres or 1.66 pints)

• 1-2 large cucumbers or 4-5 pickling cucumbers or 15-20 gherkins
• 1 tablespoon mustard seeds
• 2 tablespoons fresh dill, snipped
• 1 tablespoon sea salt
• 4 tablespoons whey (if not available, use an additional 1 tablespoon salt)
• I cup filtered water

 
Wash cucumbers well and place them in a quart-sized, wide-mouth mason jar. Combine remaining ingredients and pour over cucumbers, adding more water if necessary to cover the cucumbers. The top of the liquid should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
 
Variation: Pickled Cucumber Slices
Wash cucumbers well and slice at 1/4 inch intervals. Proceed with the recipe. Pickles will be ready for cold storage after about 2 days at room temperature.
 
Lacto-fermented cucumbers and cornichons [small cucumbers] are very refreshing and far less acid than pickles conserved in vinegar-one never grows tired of them. In classic cooking, these cornichons always go with meat courses and with sausages and preserved meats; a wise habit since this vegetable is able to dissolve precipitates of uric acid and thus prevents the formation of stones, often caused by meats and sausages, foods rich in uric acid. Claude AubertLes Aliments
Fermentés Traditionnels
 
Recipe thanks to the Nourishing Traditions 2nd Edition Cookbook by Sally Fallon p97
 

Not really a recipe today but one that needs to be shared for those who haven’t experienced this gem of a food.

Tallow
Tallow is a rich source of conjugated linoleic acid (CLA), an essential nutrient with anti-inflammatory properties. Grass-fed tallow is also rich in fat-soluble vitamins like vitamins A, D, E, and K, as well as omega-3 and omega-6 fatty acids. 

Used in cooking and skincare this nourishing food deserves a comeback not least because it contains essential fats for our health ( including our hormonal balance!!) but it has many uses around the house. It’s a local food that we need to embrace again! Please do check it out!
 
Beef suet does not look appetising in its original state. But its really good value to make into tallow and use for cooking.

Chop it into small pieces and melt in an oven proof dish. Strain through a metal sieve and cool.
Oven chips cooked with tallow and served with sea salt… you will thank me..! 

Anne Maher