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  • Our apple tree blossoms about to burst! :)
  • Playing ball with Max this evening! #maxthedog
  • Buffalo chicken from our youtube video shoot yesterday! Who's hungry? :)
  • Making beetroot hummus for the Irish Independent Weekend magazine this morning! My Easter Sunday recipes coming this weekend! :)
  • Morning run on the beach! Loving the weather! :) #howth #ireland
  • Forgot to share this shot from earlier- seagulls having a field day when fisherman turned his back to deliver fish to Nicky's Plaice on Howth pier this morning!
  • Incredible day today! Great sunrise and great sunset- Max having a ball! :)
  • Chocolate Hazelnut cake coming to my youtube channel this week! Isn't that right @m_dillon99! :)
  • CHOCOLATE!!!
  • Singapore noodles for lunch! :)
  • Swedish cinnamon buns coming to my youtube channel very soon! :)
  • Happy Monday folks! Have a great week! Run on the cliffs to start the day- Filming for youtube today! :)
  • Howth village and Ireland's Eye looking mighty fine today! #ireland
  • Our local shop, The Country Market in Howth has copies of @FeastJournal before I do! New issue out now! Apparently! :)
  • Rainy Saturday morning Max... #maxthedog
  • Dinner time? Max thinks so! #crotchshot #maxthedog
  • Salt and pepper squid with a smacked cucumber salad! How do you smack yours?! New video recipe over on my youtube channel! :)
  • Chilli Beef Ramen in studio today! I know what's for dinner! :)
  • This just arrived, The Pleasures Of The Table: Rediscovering Theodora Fitzgibbon- Possibly one of the projects I've been most proud to be behind... A celebration of one of Ireland's finest voices in food. Will be released 18th of April.
  • Steak and chips! Yeehaw lunch! :)
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Back Home and Pressed Picnic Sambo!

We got in the door from the airport last night and after a quick garden inspection, despite all the weeds and a few plants gone to seed the majority of my veggie garden is looking good! The pumpkin plants have doubled in size and have tiny tiny little pumpkins already showing!  I was worried I was going to miss the best of the peas I had planted months ago, but they are ready to pick with nice bulging pods! :)

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Pressed Picnic Sandwich

The pressed nature of this sandwich allows the flavours to permeate through all its layers. For a milder flavour, try using mozzarella instead of goats’ cheese.  Also feel free to experiment with extra ingredients and feel free to add your own touches!   Makes 1 Giant Sambo 1 foot long ciabatta loaf, sliced in half lengthways 3 tablespoons of olive oil 1 tablespoon of balsamic vinegar 2 cloves of garlic, finely chopped 1 teaspoon of Dijon mustard A generous handful of baby spinach 10 marinated artichoke hearts A small handful of sundried tomatoes 8 slices of proscuitto A good handful of basil, finely chopped 100g of goats’ cheese 1⁄2 red onion, very finely sliced Salt and pepper to season   Preheat the oven to 200oC/gas mark 6. Place the ciabatta loaf, crust side down on a large baking tray and drizzle with a little olive oil and sprinkle with sea salt.   Pop in the oven for a few minutes until just golden and toasted.   In a bowl whisk together the olive oil, balsamic vinegar, garlic and mustard.   Remove the toasted ciabatta halves from the tin and drizzle the base slice with a little of the dressing.   Arrange layers of the rest of the ingredients, baby spinach, artichoke hearts, sundried tomatoes, proscuitto, basil, goats’ cheese and red onion.   Drizzle over the rest of the dressing, season with sea salt and ground black pepper and pop the top slice of ciabatta on and press down.   Wrap in parchment paper and pop into the fridge, pressed down with another baking tray filled with heavy tins, overnight or until you are ready to serve.   Serve in nice hearty slices for the perfect picnic snack.  

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It’s Picnic Week!

It's picnic week on the blog this week with recipes from my recent Food and Wine shoot.  We had lots of fun last month cooking through the recipes for the spread and were left with lots of great picnic inspired food to eat our way through afterwards.  The true beauty of a good picnic is that everything is prepared in advance meaning so that by the time it comes  to eating all you have to worry about is sitting back and tucking in.  With that in mind hopefully I can arm you with a pile of great pre-prepped recipes that won't keep you in the kitchen for too long and you'll be out enjoying the summer before you know it!

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Mini Blueberry Tarts

A quick, easy recipe that the kids can help make, and eat.  A batch of these mini treats makes a great gift for friends and family. Makes 12 2 sheets of ready to roll shortcrust pastry 500g of blueberries Zest and juice of one lemon 150g of caster sugar 1 teaspoon of vanilla extract 3 tablespoons of cornflour 1 egg, beaten to glaze Whipped cream, to serve Preheat the oven to 200oC/gas mark 6.   Cut out 12 circles of pastry to fit a cupcake tray and then press them in each little hole. Prick with a fork on the base and pop in the oven for 10-15 minutes.   While the pastry blind bakes in the oven, pop the blueberries, lemon juice and zest, sugar and vanilla extract in a small saucepan over a medium high heat and stir until the sugar dissolves.   Mix the cornflour with a drop of water and pour into the saucepan.   Simmer for five minutes or until you are left with a thick mix.   Remove the cupcake tray from the oven and add a spoonful of the blueberry mix into each little pastry case.   Bake in the oven for 15 minutes.   Serve with a little whipped cream with a drop of vanilla extract mixed through.  

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