Vietnamese summer rolls filled with glazed tempeh and raw veggies served with a smoky and sweet harissa peanut butter dipping sauce

​Makes 8 summer rolls
 
INGREDIENTS
Tempeh

• 200g tempeh
• 2 tbsp sesame oil
• 1 tbsp tamari
• 1 tbsp pure maple syrup

 
Filling

• 1 small carrot
• 1 red bell pepper
• ½ cucumber
• 8 sheets rice paper
• Handful edible flowers (pansies or violas) and/or fresh herbs (mint, coriander)
• 100g thin rice noodles, cooked

 
Dipping Sauce

• 4 tbsp NutShed Harissa Chilli Peanut Butter
• 2 tbsp tamari
• 2 tbsp pure maple syrup
• 1 ½ tbsp freshly squeezed lime juice
• 2 tbsp hot water

 
METHOD
Tempeh

1. Slice the tempeh into long strips (at least 8 pieces).
2. Heat the sesame oil in a frying pan, once nice and hot add in the tempeh and cook on each side for about 2 minutes or until golden brown.
3. Add the tamari and maple syrup and cook on a medium heat for another minute or two to evenly glaze the tempeh.
4. Remove from the heat and set aside to cool.

 
Filling 

1. Peel the carrot and cucumber.
2. Slice the carrot, red pepper and cucumber into thin long strips.
3. Boil some water and add it to a large bowl, allow to cool for a few minutes.
4. Add a rice paper to the bowl and soak it for 5 minutes. Place the rice paper on a clean cutting board.
5. Add some flowers or herbs (whichever ingredient you want to remain visible in the summer rolls). Followed by a little cooked rice noodles, a strip of glazed tempeh and a couple strips of each of the raw veggies.
6. Fold in the 2 outer edges of the rice paper and fold over one half, tucking it under the ingredients. Roll up and set aside.
7. Repeat this with the remaining rice paper rolls.

 
Dipping Sauce 

1. Add the harissa peanut butter, tamari, maple syrup and lime juice to a bowl and whisk to combine the ingredients.
2. Add the hot water and whisk again, this helps to emulsify the ingredients to create a nice smooth dipping sauce.
3. Serve immediately.

 
Evie & Eliza 
Nutshed.ie 

Simple and delicious smoked trout sandwich topped with creamy goats cheese & pickled apple and fennel.
 
Preparation Time 5 MINS  |  Overnight Marinating Time  |  Serves 1
 
Ingredients
FOR THE PICKLE

• 400ml cider vinegar
• 180g sugar
• 1 tsp. salt
• 1 orange, rind only
• 1 tbsp. coriander seeds
• 1 fennel, sliced into matchsticks
• 1 apple, sliced into matchsticks

• 1 tbsp. fennel fronds
• 1 tsp. capers
• 1 unwaxed lemon, juice and zest
• 40g St. Tola Goats cheese
• 2 slices soda bread
• 40g Goatsbridge cold smoked trout
• Seasonal salad leaves
• 1/2 avocado, sliced
• Achill sea salt & cracked black pepper

 
Method

1. First make the pickle in advance. Combine the vinegar, sugar, salt, orange rind and coriander in a saucepan, place under a low to medium heat and heat until the sugar dissolves. Allow to cool and then add the fennel and apple − you could also add matchstick slices of celeriac and beetroot. Pickle the vegetables overnight at a minimum.
2. Incorporate the fennel, capers, lemon juice and zest, and salt and pepper in a bowl with the goat's cheese until combined then spread generously on one slice of soda bread.
3. Top the second slice of bread with the smoked trout and pickle. Serve alongside the mixed leaves and avocado and finally season with good quality salt and pepper.

 
Recipe from Goatsbridge 

Coleslaw can be a love it or hate it salad. Cabbages are so versatile though and they last ages so there is usually one lurking in the fridge. Making coleslaw is simple generally with cabbage, carrot and mayonnaise. Bringing it to another level though here is a dressing that makes it nourishing, delicious and a fabulous ferment!

First the Mayo 

Ingredients:

• 2 large eggs, hard-boiled
• 1/2 cup neutral oil (like sunflower or avocado oil)
• 1 tsp Dijon mustard
• A few tblsps milk kefir
• Salt and pepper to taste
• Optional: herbs like chives, parsley, or dill
• Shredded cabbage, grated carrot, diced celery, apple, scallions
• Onion seeds /nigella seeds

Instructions:

1. Boil the Eggs: Place eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat, then reduce the heat and simmer for 8-10 minutes. Remove from heat and place eggs in an ice bath to cool.
2. Prepare the Mayo Base: Peel the cooled eggs and cut them into quarters. Add them to a food processor or blender.
3. Blend with Oil and Seasonings: Add Dijon mustard, kefir, salt, and pepper to the blender with the eggs. Pulse a few times, then add the oil in a slow, steady stream while blending until a creamy consistency forms. Taste and adjust salt, pepper, or kefir as needed.
4. Shred and slice vegetables as required.
5. Mix thoroughly – Add the nigella seeds for extra bite..

Anne Maher 

Looking for a hearty, comforting dish with a kick? Chilli con carne is the answer — especially when paired with Blanco Niño tortilla chips! This recipe, inspired by Neven Maguire, has become an absolute comfort food staple in our house. Thank you Nevin. We love bringing the pot straight to the table and letting everyone help themselves.

I made a few tweaks, swapping out the pork mince and adding grated cacao from Nibbed. The result? A rich, flavorful chili that’s makes you want more!
​
Ingredients

• 2 tbsp oil/ghee
• 2 onions, finely chopped
• 650g minced beef approx
• 2 tins chopped tomatoes
• 3 garlic cloves, crushed
• 1 tsp brown sugar
• 1 tbsp paprika
• 1 tsp hot chilli powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 600ml beef stock
• 1 tin of red kidney beans
• sea salt
• freshly ground pepper
• 1 heaped tbsp grated cacao (I used the Nibbed Cacao block)

Method

1. Heat the oil in a large, heavy-based pan set over a medium heat, then add the onions and fry very gently for 15-20 minutes, until the onions are golden and well caramelised, stirring from time to time. Don’t be tempted to decrease the amount of time this takes, as this stage is very important for the flavour.
2. Add the minced beef and fry off for about five minutes, until well browned all over, breaking up any lumps with a wooden spoon. Stir in the tomatoes, garlic, spices and stock. Season well and bring to the boil, then reduce the heat and simmer on a low heat, uncovered, for one hour, stirring occasionally. Stir in the kidney beans and cook for another twenty minutes, until the meat is meltingly tender. Season to taste.
3. Add the grated caco and stir well .
4. Ladle the chilli con carne onto warmed bowls set on plates, add a pile of tortilla chips to each plate or some steamed rice to serve.

​Geraldine Fitzpatrick

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