Archive for August, 2009

:: Octopussy Seafood Tapas and Chilli, Garlic and Lime Dublin Bay Prawns

Wow! What a week it’s been, I have seen 14 record stores and been on 17 radio stations with Industry throughout the country! I finally arrived home Saturday afternoon and have been in bed since. Myself and Sofie woke up late this morning and decided to go for a walk down to the farmers market in Howth, to pick up something for breakfast.

By the time we had finished looking around the market, breakfast became brunch and we ended up in the new Seafood Tapas bar, Octopussy, which is the latest little eatery to appear on Howth’s west pier. It’s a pretty funky cafe/bar which serves tapas sized seafood dishes, such as calamari, crab claws, paella, Dublin bay prawns, and Thai prawn curry. The dishes are all fairly reasonably priced for what you get, all under €10, and will definitely leave you full.  I ordered the Dublin Bay Prawns, which were simply griddled in a little butter, they were a little messy to eat, but totally worth it.

Chilli, Garlic and Lime Dublin Bay Prawns

I use a microplane grater to mince the garlic and chilli, its a really handy kitchen gadget. To butterfly a Dublin bay prawn, run a knife from the head to tail, being careful not to cut all the way through, then gently flatten it out.

Serves 2
8 Dublin bay prawns or langoustines, butterflied
2 cloves of garlic, minced
1 red chilli, minced
1 tablespoon of olive oil
juice of 1 lime
lime wedges and chopped coriander, to serve

Place all the ingredients in a bowl and toss the prawns to coat.
Heat a large griddle pan, and add the prawns.
Cook for 2-3 minutes either side or until cooked through.
Transfer the prawns to a serving plate, sprinkle with a little chopped coriander and serve with some lime wedges.

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August 30, 2009 at 6:27 pm 1 comment

:: Industry’s Second Single Just Went Number 1!

Hi guys,

Just a quick note to say I have been so busy with the band that I haven’t had a chance to stick up any new recipes this week, but the hard work has paid off as I am so proud to announce that we just went number 1 in Ireland!

Thanks so much for all the support!

Cheers,

Donal

Ps. New post coming on Monday!

August 28, 2009 at 11:09 am Leave a comment

:: Recipe Archive Updated!

I have finally updated the recipe archive with 14 recipes which have been waiting to go up for so long!  Click on the link above to check them out!

August 18, 2009 at 12:54 pm 1 comment

:: Spinach and Cherry Tomato Salad

We’ve had a pretty bad summer here in Ireland weather wise, and I had high hopes for lots of lovely summer evening BBQ’s with some tasty salads.  Instead I have had to settle with eating out whenever it’s been dry for more than 30 minutes and dragging a full table setting in out of the rain on more than one occassion.  However we still have the whole of August to go so fingers crossed for that perfect summer evening!  I have one more recipe from our little bank holiday break and few more photos too, enjoy!  This was the view from our table while we ate this salad:

Spinach and Cherry Tomato Salad

If you don’t have avocado oil, don’t worry, just use some good quality extra virgin olive oil.  As I mentioned in a previous post I picked up some recently and it tastes great, plus it’s super healthy, so if you can get your hands on some try it out!

Serves 4
3 large handfuls of spinach
2 large handfuls of rocket
1 punnet of cherry tomatoes, sliced in half
3 tablespoons of avocado oil
1 tablespoon of balsamic vinegar
1 teaspoon of English mustard
1 clove of garlic, finely minced
A good pinch of sea salt and black pepper

Add the oil, balsamic vinegar, mustard, garlic, sea salt and black pepper to a large mixing bowl.  Whisk to combine. 
Add the tomatoes, spinach, and rocket to the bowl and toss until all the leaves are coated in the tasty dressing.
Serve straight away.  You could also make the dressing ahead of time and keep in the fridge.

August 11, 2009 at 8:32 am 2 comments

:: Asian Teriyaki Chicken Salad

We (Industry) just started our radio tour for our brand new single, “Burn” which is due for release on the 21st of August, so we have been travelling all over Ireland visiting all the radio stations.  It is quite hard going, early mornings and late nights, but after the last single going to number 1, it’s well worth it!  The one thing I have been finding difficult is eating on the road.  Unless you plan ahead you are at the mercy of petrol stations at the side of the road where the choice ranges from a hot deli counter to plastic wrapped sambos- not really my cup of tea!

My quick solution is to make my own healthy salads, and somehow I got roped into making one each for the other three!  Now I say roped, but really I offered and totally enjoy making them, plus I have this thing for praise… Anyway, this is the favourite salad so far and I can see why, it’s pretty darn tasty if I do say so myself! Try it out, give it a whirl, let me know how you get on!

Asian Teriyaki Chicken Salad

I make this salad to go, if you want to do the same, keep the dressing separate and add it when you are ready to eat.

Serves 4
4 chicken breasts
4 tablespoons of teriyaki sauce
2 cloves of garlic, finely chopped
1 small Chinese cabbage, finely chopped in shreds
A large handful of sugar snap peas, finely sliced
2 red peppers, sliced finely
1 red onion, sliced finely
1 tablespoon of sunflower oil

For the dressing:
3 tablespoons of sunflower oil
1 tablespoon of teriyaki sauce
Juice of 1 lime
1 clove of garlic, finely minced
½ a thumbsized piece of ginger, finely minced

Combine the teriyaki sauce and garlic in a bowl and add the chicken breasts.
Toss to combine, cover and then place in fridge while you chop the salad ingredients
Heat a griddle pan over a medium heat with a little oil and fry the chicken breasts for 4-5 minutes either side or until hey are cooked through.  Remove the breasts from the pan set on a chopping board to cool.
In a large mixing bowl, whisk together the ingredients for the salad dressing.
Add the Chinese cabbage, red peppers, red onion and snow peas to the bowl.  Toss until the vegetables are nicely coated with the dressing.
Serve the salad in large deep dishes and sprinkle with a little shredded coriander.
Slice the chicken thinly and arrange on top of the vegetables.
Serve straight away.

August 9, 2009 at 8:12 pm 4 comments

:: Easy Quick Roast Chicken Dinner

For the August bank holiday weekend, myself and Sofie decided, very last minute, that we’d spend our three, free days in the lovely, little harbour town of Carlingford, which is just under two hours, north of Dublin.  I had visited Carlingford before on a family holiday, but I had forgotten how peaceful it is. 

We stayed in a really nice newly refurbished stone cottage just outside the town, on the grounds of an old farmhouse.  Now we were all set for a relaxing couple of days, but there is one thing that gets to me when I stay away from home and that is DRIPPING TOILETS!  I cannot sleep if all I can hear through the silence is a slow drip.  So of course, what did we end up with?  A dripping toilet! So at about 1am the first night we arrived, I was lying in bed when it was decided enough was enough, I was going to take matters into my own hands.  I went into the bathroom and ripped the lid off the cistern to see if I could fix it, unfortunately it was a dual flush toilet so when I pulled at the lid, I broke the seal and water came flooding out!  Panic stations!  It was too late to ring the owners and the water kept spilling out, so I got to work effin and blinding, in true blue peter style and tried to seal it back up with cling film and tin foil.  If you are ever in the future trying to seal a toilet, let me be the one to break it to you gently that, the combination of cling film and tin foil does NOT work.  To cut a long story short, I manned up, inspected the broken part, turned the seal inside out and fixed the problem!  Phew!

Now I hope that didn’t put you off the food because that’s coming next.  Dripping toilets aside, we had a truly relaxing, enjoyable and romantic little break.  We woke up to the view of a field full of horses, ate outside for breakfast, cooked some great meals and even climbed a mountain! 

We also popped up to Sainsbury’s to have a quick nose around and I picked up two great little ingredients which I used while we were away.  The first being Maldon smoked sea salt, which I think is new in their range, it smells great, and a bottle of Avocado oil which is apparently extremely healthy and has a very high burning point, making it great for cooking!

Easy Quick Roast Chicken Dinner
I can make a roast chicken in my sleep at this stage, so when it gets to that stage with a recipe, I tend to start experimenting.  This is my solution to making a roast chicken even easier than it already is.  By cutting the whole chicken into seperate portions, you do all the hard work before the cooking, which means when it comes to serving, all have to do is plonk it on a plate! No worries!

Serves 4
1 whole chicken cut into portions.
A good handful of rosemary sprigs.
5 carrots, cut into rough chunks.
2 red onions, chopped in rough chunks.
4 cloves of garlic.
2 tablespoons of olive oil.
1 tablespoon of sea salt (smoked, if possible)
1 tablespoon of ground black pepper.

Preheat the oven to 190°C/375°F/Gas mark 5.
Pinch off the leaves of half the rosemary and chop finely with the garlic, sea salt and black pepper.
Place the chicken portions on a large baking tray, drizzle with 1 tablespoon of oil and toss to coat. 
Add the carrots and red onions to the tray.
Rub the garlic and rosemary onto all the ingredients on the tray until they are all coated.
Push the remaining rosemary sprigs onto the chicken portions and place in the oven for 45 minutes or until the chicken is cooked through.
Enjoy with a tasty salad.

August 5, 2009 at 6:19 pm 6 comments


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