My instagram
  • Mega fudge chocolate cupcake kinda day? Tag a friend who would like one! :)
  • My ice bucket challenge! Check out the full video on youtube! :) DONATE by texting MND to 50300 x
  • What a morning out there! Nearly the WEEKEND! Woohoo- have a great day everyone! :) #ireland #howth
  • Horrible day out there but guess doesn't care! WALK! :) #maxthedog
  • Have seriously missed hanging out with this little fella! So good to be back home! :) #maxthedog
  • My favourite recipe from filming today: these tasty Thai Fishcakes- incredibly easy to make and bloomin delish to boot! :) #thailand #streetfood #love
  • Beer batter fish and crispy hasselback potatoes on set today! Coming to my youtube channel soon- hands up who wants some! :)
  • Gone fishing... #howth #ireland
  • Properly epic morning out there! Happy weekend folks! :) #ireland #howth
  • Tandoori chicken using bloody brilliant spices from @greensaffron served with aged basmati rice! Loving being back in my kitchen! :)
  • Oh boy! It is good to be home! #ireland #howth #love
  • Beer and candied bacon cookies! Sounds a bit mad but so delicious! :) #bacon #cookies
  • Spent the afternoon cooking in @jamieoliver's kitchen with Jonny from the Craft @beerchannel! Don't worry Jamie we didn't make too much mess! :)
  • I am in cheesecake heaven! Check out @eric_lanlard's epic red velvet cheesecake! :) #love
  • Beautiful banoffee cake made under the watchful eye of @eric_lanlard this morn! Tough life for the crew @mrtomreader @toraldavda @ryburnham @beccabroadhurst who are tucking in! :)
  • End of filming present from the crew! Basically because I have been late every day and also because I love penguins! :)
  • Massive massive thank you to all the brilliant crew I've been working with for the past month in London (and of course the legend that is @johntorode1!). Have had such a ball! So sad to finish up but what a great time! :)
  • Filming with the lovely Romina from @thechiappas! So full from our Nutella recipe cook off! Nutella cheesecake bars and mini Nutella nut loaves coming to our youtube channels soon! :)
  • Filming some very tasty ginger beer above @jamieoliver's Fifteen restaurant for @drinkstube! :)
  • Max's last summer swim in Sweden! All back to Ireland next week! CANNOT WAIT TO SEE HIM!!!
Blog Archive
  • 2014
  • 2013
  • 2012
  • 2011
  • 2010
  • 2009
  • 2008
  • 2007

Turkey Tom Ka Gai

Tom Ka Gai is a Thai soup which is traditionally made of coconut milk, galanghal, lemongrass and ginger.  This is my twist on it using turkey instead of chicken.

Serves 2
250g of cooked turkey
100g of rice noodles
400ml of coconut milk
350ml of chicken stock
Juice of 1 lime
1 large thumb-sized piece of ginger
1 red chilli, finely chopped
6 spring onions, finely sliced
1 stalk of lemongrass, finely chopped
3 kaffir lime leaves
1 teaspoon of soft brown sugar
Handful of fresh coriander leaves

Cook the noodles according to the instructions on the packet, drain and rinse under cold water. Set aside.

Pour the stock and coconut milk into a medium sized pot and bring to a steady simmer.

Add in the lime leaves, ginger, chilli, brown sugar and simmer gently for 10 minutes.

Add in the cooked turkey and stir through until heated through.

Divide the noodles amongst four bowls, pour in the hot soup and garnish with springs onions and coriander.

Continue reading >>

Leftover Ham and Cheese Caramelised Onion Tart

This tart is not only delicious but also makes the most of leftover ham and cheese.  The true highlight of dish however is the caramelised red onions.

Serves 6-8
225g (8oz) Plain flour, Plus extra for dusting
a Pinch of Salt
125g (41/2oz) Cold Butter, Cut into Pieces
green Salad, to Serve

Filling
2 tbsp olive oil
4 large red onions, peeled, halved and sliced into half moons
Sea Salt and freshly ground Black pepper
3 large eggs
300ml (101/2fl oz) double Cream
150g (5oz) of leftover cheese, chopped up or crumbled
200g of leftover ham, chopped
a few fresh thyme sprigs, leaves only

Equipment
A 28cm (11in) quiche tin with removable base

To make the filling, heat the olive oil in a pan, add the onions and gently fry for 10–15 minutes until soft and caramelised.

Season with salt and black pepper then remove the pan from the heat and allow to cool. This can be done well ahead of time.

To make the pastry, place the flour and salt into a large bowl. Add the butter and, using your fingertips, rub the butter into the flour until it resembles rough breadcrumbs.

Sprinkle over 1–2 tablespoons of water and bring the dough together to form a ball.

Wrap the dough in cling film and place in the fridge to rest for at least 10 minutes.

Preheat the oven to 180°C (350°F), Gas mark 4 and place a baking tray on the middle shelf.

Roll out the pastry on a lightly floured work surface and use to line the quiche tin. Prick the base with a fork and place on the baking tray in the oven for about 15 minutes until light and golden.

In a bowl, whisk the eggs and cream together until combined. Arrange the caramelised onions on the base of the pastry case, scatter over the crumbled cheese, ham and thyme leaves and season with salt and ground black pepper.

Gently pour the egg and cream mixture into the pastry case and bake in the oven for about 30–35 minutes or until the filling is set. Allow to cool then serve in generous slices with a green salad.

Continue reading >>

Mega Turkey and Brie, Cranberry Chutney, Grilled Sambos

TurkeySandwich

You can’t beat a grilled cheese sandwich, except at Christmas! Make this with leftover turkey, brie and cranberry relish and you will have on your hands the ultimate leftover sandwich!

Continue reading >>

Individual Leftover Christmas Pudding Caramelised Crumb Toffee Swirl Bombs

I love little make ahead desserts which will happily sit in the freezer until you are ready to serve. These little leftover Christmas pud bombs are delicious and extremely easy to prepare.

Makes 4-6
250g Leftover Christmas pudding, crumbled
3 tablespoons of brown sugar
1 litre of good quality vanilla ice cream
297g can of dulche de leche

Preheat the oven to 200oC.

Place the crumbled Christmas pudding on a baking tray lined with parchment paper and sprinkle with the brown sugar.

Place under a hot grill until the sugar has caramelised. Remove from the oven and allow to cool.

Mix together the ice cream with the caramelised pudding crumbs and half the caramel.  Divide the mix amongst mini pudding molds or small cups, cover with cling film and place in the freezer to set.

When you are ready to serve, fill a bowl with boiling water and dip the pudding molds halfway in for 20 seconds or so to release.

Turn each one upside down onto a serving plate and serve drizzled with the remaining caramel sauce.

Continue reading >>

Individual Leftover Ham Pies

These perfect little pies make a tasty little lunch time bite during the Christmas season. Using up the last of the leftover Christmas ham, these really simple flavours combined with a flaky shortcrust pastry will keep everyone happy! If you have any leftover sprouts, slice the finely and stir through the mixture too!

Continue reading >>

Leftover Pud Caramel Pots

By toasting the crumbled Christmas pudding with a little sugar you will be left with the most delicious crisp sweet nuggets, which sprinkled over a little ice cream, drizzled with some caramel sauce and topped with some toasted almond flakes makes the most delicious little dessert!

Makes 4-6 pudding pots
450g Leftover Christmas pudding, crumbled
3 tablespoons of brown sugar
1 tub of green & blacks vanilla ice-cream
297g can of caramel
Toasted flaked almonds to serve

Preheat the oven to 200oC.

Toss the crumbled Christmas pudding on a baking tray with the brown sugar and brandy.

Place in the oven for 10 minutes or until the sugar is caramelised.  Remove from the oven and allow to cool.

Layer little individual dessert glasses with vanilla ice-cream, caramelised Christmas pud and the caramel sauce.

Serve straight away.

Continue reading >>

Christmas Cheesecake

This makes a great change to all the usual Christmas desserts and best of all it uses up any Christmas cake leftovers you might have after the big day. This recipe works well as a normal cheesecake mixture if you drop the cinnamon and baileys, so you also make it with a regular digestive biscuit base also.

Continue reading >>

Leftover Chicken and Sweetcorn Soup

This super tasty soup has become a classic in our house, it was always requested on sick days home from school. I always find sweetcorn lends a warm and comforting taste to soups and its bright colour puts a smile on my face. Try not to skimp on ingredients for this one, it tastes best when you use the best ingredients – homemade stock and fresh ginger are a must!

Continue reading >>