Archive for May, 2009

:: Sofie’s Rocket Olive and Feta Cheese Bread

Myself and Sofie made this bread to go with the Spatchcock chickens the other weekend. It is Sofie’s adaptation of a Swedish recipe. The bread is a really great discovery and I would definitely try other flavour combinations for the filling.

Sofie’s Rocket and Feta Cheese Bread

This is a really healthy tasty bread with a really different filling.

3 x 7g sachet of dried yeast
2 teaspoon salt
1 tablespoon of honey
600ml lukewarm water
125g oat flakes
Approx 500g wholegrain flour


2 large handfuls of rocket
200g feta cheese
A good handful of fresh herbs of your choice.
A good handful of green olives roughly chopped.

Put the yeast in a bowl, and mix it with the salt and honey, add half of the water and let the yeast dissolve. Allow the mixture to sit for 10-15 minutes or until it has become frothy.
Add the rest of the water and mix the oats and flour into the bowl.
With a wooden spoon, combine the ingredients until a dough forms. Sprinkle 1-2 tablespoon of flour over the dough and leave it for an hour and a half.
While the dough is rising, in a bowl mix together the rocket, feta, herbs and olives.
Preheat the oven to 225°C and dust a baking tray 30x40cm with flour.
Turn the dough out onto a floured work surface and divide in two. Roll out both halves into equal shaped oval pieces.
Put the first piece on the baking tray. Sprinkle the rocket, feta cheese, herbs and olives evenly over the dough. Gently put the second piece of dough over the filling and squeeze the edges so that they are sealed.
Place the bread in the oven for 30 minutes or until it is nicely browned. When the bread is cooked leave it to cool on a wire rack before serving.

Advertisements

May 20, 2009 at 4:03 pm 7 comments

:: The Day Job

Hi guys,
Just thought I would stick up a little post about what I have been up to.  I am now one part of a four piece pop group called “Industry” with Lee Hutton, Morgan Deane, and Michele McGrath. We are releasing our debut single, “My Baby’s Waiting” on the 19th of June in Ireland and Sweden.  We will be releasing in the UK later this summer.  You can check out the video for the single below, if you want a little music while you’re cooking!

You can follow our progress on our website, www.industryofficial.com, new recipe coming up!

Cheers,

Donal

May 20, 2009 at 3:13 pm 12 comments

:: BBQ Cajun Spatchcock Chicken

It’s official I have a new favourite recipe, and it has arrived just in time for the summer season! It’s a really easy little number which is guaranteed to impress!  Now I know the idea of cutting a chicken open, cracking bones, and skewering the flesh is all a little bit Hanibal but this recipe is so tasty and it’s well worth the hassle.  Though if you really can’t handle it, ask your butchers to do it for you and I’m sure they will be happy to help.  I served this for a summery Sunday dinner with Red Cabbage Coleslaw and some Spicy Sweet Potato Chips.

Barbeque Cajun Spatchcock Chicken

The combination of spices here are so tasty, but if you are missing some, don’t be afraid to use dried herbs or even whatever fresh herbs you have available to you.  Barbequing can be a little tricky but the cooking time will depend on the size of your chicken, if you are worried, simple insert a skewer at the thickest part and if the juices run clear, the bird is cooked!

Serves 6-8
2 small chickens.
4 cloves of garlic.
2 tablespoons of dark brown sugar.
2 tablespoons of paprika.
2 teaspoons of cayenne pepper.
2 teaspoons of dried oregano.
A small handful of fresh sage leaves, roughly chopped.
A small handful of thyme.
Juice of 1 lemon.
3-4 tablespoons of vegetable oil.
A generous pinch of sea salt and pepper.

To prepare the chicken, place the bird breast down, and using a knife or a sharp scissors, cut along the back bone.  Open the bird out and flip it over breast side up and using your fist push down hard on the breast to break the back bone.  Thread a skewer diagonally through the bird from the leg to the breast and repeat on the other side.  Score the bird on the legs and breasts. Repeat the whole process for the second chicken.  Place the chicken in a large roasting tin.  See diagram below.
Prepare the marinade.  Place the rest of the ingredients in a pestle and mortar or a food processor and break down until you have a rough paste.  Spread the paste over the chicken until it is completely covered.  Cover the roasting tin in tin foil and place in the fridge to marinate for 30 mins to an hour, if you have time.
Place the birds on the barbeque over a medium heat and cook breast side up for 25-30 minutes.  Half-way through give the birds a squeeze of lemon juice.  Turn the birds over and cook for 15-20 minutes or until the chickens are cooked through.  If you find the chicken is blackening too much, place them on some tinfoil until they are cooked through.  Enjoy!

May 6, 2009 at 9:54 am 5 comments


Flickr Photos