The Dublin BIC Good Food Cookbook

THE

G O O D F O O D

COOKBOOK RECIPES MADE WITH LOVE FROM THE

FAMILY IN PARTNERSHIP WITH

Depaul was established in 2002 in Ireland and Northern Ireland in 2005 and is now a leading cross-border organisation addressing homelessness. Our focus is upon those experiencing homelessness or at risk of homelessness, who need vital support and the opportunity to realise their true potential.

Depaul offers support and guidance to break the cycle of homelessness and assist our service users in making positive choices for their future. Depaul currently manages 32 specialised accommodation and outreach services for people experiencing homelessness or at risk of homelessness and in 2019 we supported 4,800 men, women, and children to make positive changes helping them to move forward to brighter futures.

"Thank you to all the team at Dublin BIC for choosing Depaul as your partner for this fantastic Wellness Initiative. For people living in homelessness, every day is a struggle, but Christmas can be especially lonely, and your support is greatly appreciated." -David Carroll, CEO Depaul

Feel free to donate what you can to support this wonderful initiative at the link below https://www.justgiving.com/fundraising/dublin-bic

TABLE OF CONTENTS FORWARD - 2 FESTIVE FAVOURITES - 3 HOBBS' FAMILY ROAST GOOSE - 4 LINDA'S SWEET MINCEMEAT - 6 LINDA'S MINCE PIES - 7 NANNY DOYLE'S CHRISTMAS PUDDING - 8 LINDA'S CHICKEN LIVER PATÉ - 9 LISA'S LEMON MERINGUE PIE - 10 LEONIE'S RICH CHRISTMAS FRUIT CAKE - 12

WINTER WARMERS - 14 DONNA'S SLOW COOKER PAPRIKA CHICKEN - 15 DELPHINE'S STUFFED & ROASTED PUMPKIN - 16 HEIDI'S BEETROOT & FETA PASTA - 18 PAULA'S SMOKED HADDOCK HASH & POACHED EGGS - 19 BIDDY MULLIGAN'S FINEST RAY WING - 20 RONAN'S CURRY - 21 DONNA'S PEA & HAM PASTA - 22 COLM'S EGGS BENEDICT - 23 ALI'S MAC & CHEESE - 24 ALI'S VIETNAMESE PHO - 25

PLANT BASED PERFECTION - 26 MAJELLA'S RED SOUP - 27 DONNA'S GREEN JUICE - 28 MAJELLA'S ALMOND & OAT BARS - 29 SHAUNA'S VEGAN CHOCOLATE CAKE - 30 MAJELLA'S CHICKPEA & POTATO CASSEROLE - 32 MAJELLA'S SAVOURY POTATO & CHEESE BISCUITS - 33 DONNA'S VEGGIE POKÉ BOWL - 34 ALI'S TARRAGON DRESSING - 35

CULTURAL CUISINES - 36 VENKATA'S POTATO & SPINACH CURRY - 37 CLAIRE'S CHILLI CON CARNE - 38 SAURABH'S CHICKEN BIRYANI - 39 EMMA'S ARABIC RICE - 41 MADISON'S FOCACCIA BREAD - 42 OONAGH'S PRAWN CIABATTA - 43

DIVINE DESSERTS - 44 VICKY'S SPONGE CAKE - 45 LINDA'S LEMON CURD - 47 LINDA'S LEMON MERINGUE ROULADE - 48 LINDA'S LEMON MERINGUE PARFAIT - 49 LISA'S BLACKBERRY CRUMBLE - 50 PAULA'S FRUIT CRUMBLE - 51 MAJELLA'S BANANA BREAD - 52

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ABOUT US - 53

Welcome everyone to Dublin BIC’s debut Cookbook publication! It turns out that the creativity and innovation is not limited to the business world but transcends quite seamlessly and impressively to the culinary world.

For context, the Cookbook idea was borne from the Lockdown lifestyle we adjusted to in 2020 after the Social and Wellness committee listed various activities/initiatives with fundraising potential. Our criteria were: activities that the Dublin BIC team had a passion for and something that we could all collaborate on remotely but would bring us together.

It was unanimously agreed that cooking and eating was high on Dublin BIC‘s repertoire and even if it was a somewhat forced activity at the start of the Lockdown - it truly is a relaxing, rewarding and enjoyable pastime in all of our homes.

This Cookbook includes tried and tested recipes from team members across the organisation (and world) with family recipe’s, quick and easy options, a wide variety of cuisine’s and lots of comfort food and treats.

We would like to thank you for whole heartedly taking part in this important and impactful initiative. Not only are we coming together and sharing/gifting cooking ideas but we are supporting a very worthy cause: Depaul who supports marginalised individuals and families experiencing homelessness. All funds raised will go directly to this charity, which all involved with this project felt was a fitting and deserving cause considering the great problems and issues faced in Ireland with homelessness today.

We are proud to have brought you this book of recipes from Winter Warmers to Childhood Favourites – there is something in here for everyone! We are delighted to bring this cookbook to you on the back of the Social & Wellness Committees own in-house graphic design and publication capability, networks, imagination, and hard work. We are even more delighted to announce that there was only one banana bread submission to this Cookbook, making and breaking the 2020 trend!

Please cook, bake, enjoy, share, add your own individual touch to a recipe and donate!

The Social & Wellness Committee.

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F E S T I V E F A V O U R I T E S

HOBBS' FAMILY CHRISTMAS ROAST GOOSE This is a Hobbs family Christmas favourite for the past 30 years and is based on Darina Allen’s 1989 recipe. The stuffing is a highlight and gorgeous.

All of us prefer Goose over turkey meat as it has a far superior flavour. Now it looks deceivingly large because it has a large carcass and a high fat level and so gives about half the yield per kg of a turkey. So, a 5kg–6kg Goose will feed the family on Christmas day with little left over for next day. But you will get about a kilo of rendered goose fat which we regard as “culinary gold” and is terrific for roast potatoes and keeps in the fridge for months. We recommend you place the goose on a trivet in a deep roasting pan, so it isn’t sitting in fat while cooking.

INGREDIENTS GOOSE 1 Goose, about 5kg Sea salt and freshly ground pepper GRAVY - STOCK

STUFFING

Giblets (neck, heart and gizzard)

1.5kg potatoes

1 onion

70g butter

1 carrot

750g onions, chopped

1 stick of celery

750g Bramley cooking apples, peeled

Bouquet garni, consisting of 3 sprigs

and chopped

thyme, 3 parsley stalks, 1 bay leaf

1 tablespoon chopped fresh thyme

6 or 7 peppercorns

1 tablespoon chopped fresh parsley

Dash of Worcestershire sauce

1 teaspoon chopped fresh sage

Roux (or cornflour if preferred)

Dried herbs above if no fresh available Zest of one orange

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HOBBS FAMILY CHRISTMAS ROAST GOOSE INSTRUCTIONS STUFFING

STOCK

Cook the potatoes ‘in their jackets’

Remove the giblets from the cavity

steamed or in boiling salted water until

(remove the liver to one side to sauté

cooked.

later for foie gras if you like) and add

Peel and mash. Melt butter & sweat the

into a saucepan with the onion, carrot,

onions in a large saucepan on gentle heat

bouquet garni, Worcestershire sauce and

for 5 minutes until soft and translucent.

peppercorns.

Add apples - cook until broken down. Stir

Cover with cold water, bring to the boil

in mashed potatoes, herbs, orange zest.

and simmer for about 2 hours. (Add the

Season with salt and pepper.

wing tips to the stock if desired.)

Allow stuffing to cool before stuffing the

Allow to cool and skim off fat from top.

goose.

PREPARE THE GOOSE We pour boiling water over top of goose

Remove roasting tin twice during the

to help skin to crisp in cooking, discard

cooking to carefully pour off the excess

water and pat dry. (optional)

fat into a heatproof bowl to store.

Remove excess fat from carcass and set

To test whether the goose is cooked,

aside to use for roasting potatoes.

prick thigh at the thickest part & juices

Rub cavity with salt and freshly ground

should run clear; if they are pink the

pepper and fill with the cold stuffing.

goose needs longer cooking.

Sprinkle some sea salt over the breast

When cooked, place goose on large

and rub it into the goose skin.

carving board or serving dish.

Sit goose on trivet in a deep roasting pan

Tip - use a blow torch if skin needs extra

and cook for 2½ hours in a preheated

crispiness!

oven at 175ºC fan.

Cover with tin foil while you make the

GRAVY Pour or spoon off the remainder of the fat and save.

Add about 900ml of the strained giblet stock to the roasting tin and bring to the boil.

Using a small whisk, scrape the tin well to dissolve the meaty deposits which are full of flavour.

Taste for seasoning and thicken with a little roux (or 1 tablespoon cornflour mixed with a little cold water) if you like a thickened gravy.

If the gravy is weak, boil for a few minutes to concentrate the flavour.

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STEPS FOR ROASTING

Strain and serve in a hot gravy boat.

gravy.

CARVE, SERVE & ENJOY!

LINDA'S SWEET MINCEMEAT INGREDIENTS 2 grated apples with the skin on

175g soft dark brown sugar

500g dried mixed fruit sultanas,

2tbsp golden syrup

raisins, cranberries, mixed peel, dried

Zest and juice of 1 orange and 1

grapes

lemon

60g chopped glacier cherries

100g shredded vegetarian or beef

(optional/sub for 60g of fruit above)

suet

60g chopped almonds (also optional)

2tsp mixed spice 4tbsp brandy, Amaretto or rum

INSTRUCTIONS Start by sterilising your jars by

Mix all the ingredients together

washing them thoroughly and

thoroughly in a large bowl and

warming them in the oven or

cover it with cling film and leave

putting them through the

overnight for the flavours to blend

dishwasher.

together or transfer it straight to your sterilised jars.

TOP TIPS The longer you make this in advance the better it tastes.

It will keep happily for a year in the cupboard. You can substitute alcohol for orange juice.

You can select your dried fruit of choice and omit the nuts.

The suet can be substituted for butter.

It’ll look cloudy in the jar but tastes delicious.

As well as mince pies it works well mixed through vanilla ice-cream.

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LINDA'S MINCE PIES INGREDIENTS 225g/8oz Plain Flour

1 Egg (beaten)

125g/4oz Caster Sugar

A little water, if necessary

100g packet Shamrock Ground

450g of Mincemeat

Almonds

Icing sugar to dust

125g/4oz Butter or Margarine (room temperature)

INSTRUCTIONS Preheat oven to 200°C/400°F/Gas 6. Lightly grease patty/bun tins.

Put flour, sugar and ground almonds into a mixing bowl and mix well together.

Rub butter/margarine through the dry ingredients.

Add the egg and water, if required, and mix to a soft dough.

Turn onto a lightly floured board and gently knead.

Cover with cling film and keep in fridge until ready to use. The pastry will keep for about three days.

Roll pastry on a floured board and cut rounds with a cutter to fit greased bun/patty tins. Put a teaspoon of mincemeat in each and cut a lid from remaining pastry to put on top.

Bake for about 15 minutes or until golden brown.

Dust with icing sugar to serve.

TOP TIPS The temperature of your butter / margarine is important when making pastry.

You can wrap the pastry in cling film, and it will keep in fridge for up to 3 days.

To freeze leave the uncooked Mince Pies in the tin and wrap in cling film and freeze. When frozen remove the Mince Pies from the tin and return to the freezer in Ziploc bag or container.

These will keep for up to 6 months.

Cooked Mince Pies will keep in the freezer up to 3 months.

Delicious served with cream and Marron Glacé

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(Candied Chestnuts)

NANNY DOYLE'S CHRISTMAS PUDDING INGREDIENTS 6 ounces of currants

3 ounces of mixed peel grated rind

½ lb of brown sugar

of 1 lemon

6 ounces of sultanas

½ lb of flour

½ teaspoon of mixed spice

¼ of grated nutmeg

12 ounces of raisins

½ lb of breadcrumbs

1 ounce of ground almonds

4 x eggs ½ lb of suet Brandy, old ale or milk

INSTRUCTIONS Wash and pick over the currents &

Add enough brandy, old ale or milk

sultanas

to moisten the whole pudding

Stone the raisins

Pour into the well buttered moulds

Chop the peel

Cover with buttered paper and

Put all ingredients into a bowl - mix

steam for 8/9 hours

thoroughly with the well beaten

Serve with brandy sauce

eggs I don’t eat Christmas pudding , I never have as I detest the texture of all types of dried fruit! However this didn’t deter my Nanny from roping me in to helping her make the Christmas puddings each year.

She always made 9 in total (yes 9!) - one for each of her daughters/sons and then sent 3 off to England. She’d start the process mid November so they’d be ready in time for posting on Dec 1st.

My Nanny had to go into a Nursing Home 3 years ago as she was diagnosed with Parkinson’s disease BUT this didn’t deter her from her annual Christmas task! She still asks myself & my sister to help her make the Christmas pudding (albeit only one for herself) so we drag all the ingredients in to the Nursing Home and mix it all together as a trio.

PS: I still don’t eat it!

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LINDA'S CHICKEN LIVER PATÉ INGREDIENTS 600g duck or chicken liver or a mix of both

TOPPING

250g pack of butter, diced and slightly softened

100g butter

2 shallots, finely sliced

1 tbsp thyme leaves

1 garlic clove, sliced

1 tsp black peppercorn

Splash of brandy and port 1 tbsp tomato purée

INSTRUCTIONS Cut away and discard any large sinews from the livers, then set the livers aside.

Heat about a third of the butter in a large frying pan, then gently fry the shallots and garlic for 3-4 mins until soft.

Turn up the heat, add the livers, then fry until just browned on all sides.

Add the brandy and port, boil down as quickly as possible – if the sauce catches light for an instant, then all the better.

Remove the pan from the heat and leave to cool completely.

Season the livers generously, then tip the contents of the pan into a food processor with the tomato purée and remaining butter, and blitz until smooth.

Push the mixture through a fine sieve into a bowl, taste for seasoning, then tip into a serving dish, banging the dish down on the tabletop to smooth out the surface.

Place in the fridge to set.

Once the mixture has set, make the topping. Gently melt the butter in a small pan or in a bowl in the microwave, then leave for a min to settle and separate.

Pour the yellow butter that has risen to the top into another bowl and discard the milky liquid.

Leave the yellow butter to cool slightly, then mix in the thyme and peppercorns.

Pour the mixture over the parfait and leave to set in the fridge.

Serve with plenty of toast and chutney.

This is a little time consuming and don't faint at the amount of butter! It's not for those among us who are health conscious, but it is absolutely delicious and perfect for special occasions!

It is easy to make several days ahead of time or store frozen - start defrosting 2 days before serving! Enjoy!

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LISA'S LEMON MERINGUE PIE My Mam would always take myself & my sister into Meath Street markets on a Saturday on the bus, when we were little. She would always get us gingerbread men in the bakery at the end of the day, if we’d been good. But if we were really good, we’d get a slice of lemon meringue pie to share.

Since then, I’ve always loved that sweet treat and up until a few years ago, I was always afraid to make it myself. I never thought I’d be able to whip it up, but little did I know, how easy it was!

Now I wish I never learnt how to make it, as it’s full of calories and really helps you pile on the pounds! PS: Any left overs of the lemon curd are delicious on crackers or toast in the morning

INGREDIENTS Base:

Filling:

150g/5oz Odlums Cream Plain Flour

Finely grated Rind & Juice of 2

Cold Water 75g/3oz

Lemons

Butter/Margarine

3 Egg Yolks

1 teaspoon Shamrock Golden Caster

1 x 397g Tin Sweetened Condensed

Sugar

Milk (not light!)

Topping: 3 Egg Whites 175g/6oz Caster Sugar Pinch of Salt

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LISA'S LEMON MERINGUE PIE INSTRUCTIONS Pre heat oven to 190°C/375°F/Gas 5. Lightly grease a 23cms/9" pie dish.

Make pastry: Coarsely rub the butter/margarine into the flour. Stir in the sugar.

Add sufficient water to mix to a soft dough. Lightly knead on a floured surface.

Roll out pastry and use to line the prepared tin. Prick well with a fork. Crumble up some tin foil and place on the pastry. This prevents it rising during baking.

Bake blind for 15 minutes.

Remove the foil and bake for further 5 minutes. Remove from oven and allow to cool.

Meanwhile, put the egg whites and the salt into a clean dry mixing bowl and beat until mixture is dry looking. Gradually beat in the caster sugar until mixture is thick and shiny.

Next pour the condensed milk into a bowl, beat in the egg yolks, lemon rind and strained juice. Pour the lemon mixture in to the pastry case. Drop spoonfuls of the meringue onto the lemon filling in blobs, then swirl with the back of a spoon.

Bake for about 15 minutes until meringue is golden brown.

Set aside for about 40 minutes to allow the filling to set before serving warm.

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Yum!

LEONIE'S RICH CHRISTMAS FRUIT CAKE INGREDIENTS 1lb currants

1 lemon

8 oz. raisins

10 oz. Butter

1lb sultanas

10 oz. brown or caster sugar

4 oz. Shelled almonds

6-8 eggs

6 oz. Mixed peel

12 oz. Flour

4 oz. Glace cherries

A pinch of salt

Âź tsp. Baking powder 2 tsps. Mixed spice A little milk Caramel or browning (optional) Brandy (optional)

INSTRUCTIONS Wash and dry the fruit, stone the raisins and blanch, chop and dry the nuts about 2 days before making the cake, so that they are thoroughly dry.

Chop the peel and cherries and grate the lemon rind.

Line a 9-inch round tin with greased greaseproof paper.

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LEONIE'S RICH CHRISTMAS FRUIT CAKE INSTRUCTIONS Cream the fat and sugar together until light and soft, and beat in the eggs a little at a time.

Sieve the dry ingredients and mix with the fruit, nuts and grated rind.

Add gradually to the creamed mixture, with a little lemon juice and sufficient milk to give a stiff dropping consistency: a little caramel or browning may be added to darken the mixture if desired.

Put into the prepared tin and smooth the surface with a knife.

Bake slowly in a slow oven for about 4 ½ - 5 hours in all, then cool on a wire rack.

Brandy may be poured over the cake when it is cold. Wrap the cold cake in greaseproof paper and store in a tin until it is required: this cake improves if kept for several weeks before cutting!

Coat with almond paste and royal icing and decorate as desired.

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W I N T E R W A R M E R S

DONNA'S SLOW-COOKER CREAMY PAPRIKA CHICKEN Since lockdown I have tried to use my slow cooker more and more, seeing as I had more time at home and could keep an eye on what was cooking! However, it was hard to branch out from the usual stew recipes. My partner really loves paprika and would add it to anything! So, I found this recipe online and adapted it to go into the slow cooker, and honestly, I have never tasted chicken so tender, if I do say so myself!

INGREDIENTS 4 Chicken fillets (or thighs with skin

3 Chicken stock cubes

removed)

Juice of half a lemon

6 garlic cloves

Sea Salt & pepper

3 shallots

200-300 ml water (depending on

1 tbsp thyme (fresh or dried)

size of slow-cooker, sauce should

3 tbsp Paprika powder

not be too watery, but chicken

1 cup of cooking cream (not sour, I use

should be covered by liquid)

light!)

INSTRUCTIONS Chop 3 of the garlic cloves finely and chop the shallots finely also. Crush the remaining garlic cloves until they are flattened.

Fry for approximately 3 minutes in a pan, and then add to the slow cooker.

Seal the chicken in the pan you used to fry your garlic and shallots, and then add them to the slow cooker.

Add your water to the same pan and add the 3 chicken stock cubes. Once dissolved, add to the slow cooker.

Add your thyme and paprika, making sure to break up any lumpy bits of the powder.

Add your cream and stir.

Add some sea salt and black pepper. (Can add more throughout to adjust to taste.)

Add your lemon juice and stir again.

Leave this for 4-6 hours, adding a corn-starch or flour mix if you want to thicken the sauce.

Serve poured over creamy mashed potatoes or with rice. Goes really well with some

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green beans or courgettes!

DELPHINE'S STUFFED & ROASTED PUMPKIN This is a family favourite which takes a long time to prepare, but will feed you for a couple of days and is cheap and delicious! What I like about this is that I never do it the same twice and you can change the recipe to use any filling you like… I make this a few times every year, in the autumn and for as long as I can find pumpkins in the shops.

INGREDIENTS 1 small or medium-size pumpkin 1 large onion 2 carrots 1 or 2 celery stalks 1 large sweet potato or 2 parsnips 1 tablespoon walnut oil (or vegetable or pumpkin oil) 4 garlic cloves

1 or 2 fresh chillies (optional) 400g Minced meat (I prefer pork, but you can use beef or lamb too) Worcestershire sauce (or Soy sauce / Chinese Cooking Wine) Vegetable stock Fresh thyme & fresh rosemary Rice

Pumpkin Seeds: 1 tablespoon Olive Oil 1 teaspoon Curry powder or Ground Cumin Salt

INSTRUCTIONS 1 - Pick a small or medium-size pumpkin, if it’s too large, it will not fit in your oven and will be awkward to cut! Any pumpkin will do but if shops label them as “decorative pumpkin for carving”, they might not be as good to eat. Wash before cutting.

2 & 3 - Cut a lid off the top of the pumpkin with a large knife, making sure the flat of the blade is slightly angled towards the ceiling when cutting down and towards the table; this will ensure you can replace the lid and it will not fall inside the pumpkin!

4 - Empty the contents of the pumpkin into 2 bowls: 1 with the seeds and “threads”, one with some of the pumpkin flesh that you scrape off the sides of the pumpkin.

Don’t scrape off too much or it will collapse onto itself. Avoid removing any of the flesh along the top, so that your lid still has something to rest on!!

5 - Fill the bowl that contains the seeds and “threads” with warm water and set aside.

6 - Finely chop the onion, then chop the carrots, celery, sweet potato and mushrooms into chunks and set them aside.

7 - In a large, deep pan, heat a little walnut oil and throw in the onion and the minced meat. Fry until brown.

8 - Throw in the carrots and celery, cook on medium heat for a few minutes, alternate between stirring and making a vegetable stock on the side.

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DELPHINE'S STUFFED & ROASTED PUMPKIN INSTRUCTIONS CONT. 9 - Add a tablespoon or so of Worcestershire sauce or, for an Asian twist, use some soy sauce with a bit of Chinese cooking wine instead.

10 - Add the pumpkin flesh that you had set aside, as well as the chunks of sweet potato or parsnip. Add a little bit of stock and continue cooking on low heat while you chop the garlic. I said 4 cloves, but this might be a lie. Remember: I am French. For a bit of heat you could also add some fresh chilli...

11 - Add the mushrooms and garlic, stir well. Add a drop of stock if the mix is getting too dry.

12 - Grate a little bit of nutmeg, salt and pepper over the mix and stir. Reduce to a low heat.

13 - Line the inside of the pumpkin with some fresh thyme.

14 - Take the mix off the fire and start stuffing the pumpkin. IMPORTANT: you will probably only fit half of what is in the pan. Make sure you do not put too much liquid in the pumpkin and that you don’t “pack” the mix into it! Fill to the top and stick 2 branches of rosemary into the mix.

15 - Replace the lid on top of the pumpkin and put it into the oven on low heat.

16 - While the pumpkin is working its magic, you can now clean the pumpkin seeds. The warm water will have helped separating the flesh and threads from the seeds by now. Put some good music in the background while you do this. Or listen to some self-help podcast on how to remain calm, with serenity sounds and all that craic.

17 - When you have finally removed all the flesh and thread from the seeds give them a good dry in a cloth. They should be bone dry, ideally. Then mix in a bowl with a tablespoon of olive oil, a teaspoon of curry powder (or ground cumin) and salt.

18 - Spread them on a baking sheet on a cooking tray, using the tablespoon and stick them under the grill. Watch them like a hawk and give them a little shake once in a while to ensure they don’t burn. They are ready to take out when you start to hear them popping. If you don’t want to bother with this side dish, ignore steps 16-17-18, lightly grill cashew nuts instead and keep the pumpkin in the oven for the length of time it takes you to clean the kitchen, set the table, dress up as something fancy and open a good bottle of wine. Then the pumpkin should be ready. Oh yeah, and you should boil the rice in the meantime too!

19 - A good indication that your pumpkin is ready is also its colour: a pleasant, dark brown, no longer orange. There should be a bit of bounce and even softness when you poke the outside.

20 - You can transfer the full pumpkin onto a nice plate and open it in front of your family/friends/guests to release the nice smells.

Serve with the rice and the pumpkin seeds (or with grilled cashew nuts if you couldn’t be bothered with steps 16 to 18)

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The day after… You can fry the left-over mix of meat and veg with the chopped pumpkin flesh (cut off the outside layer/skin though!). Trust me: it tastes even more divine the following day!

HEIDI'S 'FULL OF GOODNESS' BEETROOT & FETA PASTA INGREDIENTS SAUCE

500g/1lb 2oz pasta

600g/1lb 5oz cooked beetroot, drained

200g/7oz feta cheese 20g/¾oz fresh dill, finely chopped 1 tbsp lemon juice (out of a bottle or fresh) Extra olive oil, for drizzling

100ml/3½fl oz olive oil 1 tsp fine salt 4 garlic cloves, finely chopped 1 large red chilli (with or w/o seeds) Add more if you like a kick!

INSTRUCTIONS Cook the pasta following the instructions on the packet.

Meanwhile make the sauce. Put the beetroot into a blender and add olive oil, salt, garlic and chilli. Blend to a smooth paste. Put half of the sauce into a small zip-lock freezer bag, seal and freeze – now you have another batch ready for another meal!

Crumble the feta cheese into a bowl, add the chopped dill, then drizzle over the lemon juice and mix.

Once the pasta is cooked to your liking, drain and put back into the pan. Pour in all that beautiful beetroot sauce and mix through. Tip out on to a serving dish and sprinkle over all the feta and dill mixture.

Drizzle with a little extra olive oil for good measure before serving.

This dish is easy-peasy - trust me you'll love it and to be honest it’s really cost effective!! It became a favourite dish during lockdown! We had been eating a lot, (like the whole world) and decided to go very basic with our ingredients, we are not vegetarians but when I saw this dish being cooked on a cookery show it just immediately appealed to me as I love beetroot, pasta, feta, lemon and dill, all of which are the key ingredients!

Well, the result was pasta dripping with a rich creamy sauce, sprinkled with feta which had been left to soak up fresh lemon juice and then covered with dill!

We did not miss the meat content at all and for such a light dish it tasted full of flavour and oozed with pure goodness!

You can literally make this while the pasta is cooking so between 8-12 minutes done and dusted!

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PAULA'S SMOKED HADDOCK HASH & POACHED EGGS INGREDIENTS 1 tbsp white wine vinegar

2 tsp cornflour mixed with small amount of water into a paste 1 tbsp fresh chives 250g starchy potatoes (peeled and grated) 20g butter, melted 1 tbsp of Parsley/mixed herbs 1 tsp olive oil spray Sea salt and freshly ground black pepper

2 large eggs 200ml milk 1 onion, finely sliced 1 bay leaf 2 x 100g natural smoked haddock fillets (can use smoked cod also) 1 tsp English mustard Squeeze of lemon juice

INSTRUCTIONS Pour the milk into a large frying pan and add the sliced onion and bay leaf. Bring to a simmer over a medium heat, then carefully place the haddock into the milk, skin side down.

Simmer for 2 minutes, then turn over and simmer for another 2 minutes, until the smoked haddock is just cooked through and tender. Lift the haddock out of the milk. Carefully remove and discard the skin and keep the haddock warm.

Place the grated potatoes, melted butter, parsley and seasoning in a bowl and mix well. Heat a large non-stick frying pan over a medium to low heat and spray the base with olive oil.

Place large spoonful’s of the mixture into the pan, flatten with a fish slice and cook for 5–6 minutes on each side, until crisp and golden brown. You will probably make 6 medium size potato cakes/hash’s from this mixture. Keep warm.

Strain the poaching milk through a sieve into a small clean pan to remove the onion and bay leaf. Put over a medium heat and whisk in the mustard and lemon juice and the cornflour mixture.

Bring to the boil to thicken, whisking continuously. Add more milk if required.

Remove from the heat and keep warm, whisking in the chopped chives at the last minute.

Place a large pan of water on a high heat. Add the vinegar and a pinch of salt. Bring to a rapid boil, then reduce the heat to a simmer, whisk the water and crack in two of the eggs. Cook for 3 minutes, until the eggs are just poached and holding their shape. Remove with a slotted spoon.

Serve the smoked haddock and potatoes hash’s on a plate, place the poached egg on the haddock and pour over sauce. Serve with a side of broccoli (lightly boiled) or a

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side salad.

BIDDY MULLIGAN'S FINEST RAY WING A note from Martin This was a Friday standard for me growing up, and still is!

INGREDIENTS Wedge of lemon

1 ray wing Salt and pepper Half cup of flour

4 tablespoons of sunflower oil

INSTRUCTIONS Heat the oil until it smokes very slightly.

Dust the ray wing in the flour, generously seasoned with the salt and pepper.

Cook the fish for 3 minutes either side in the heated oil.

Serve with the lemon plus creamy mashed potato, champ, colcannon, chips or sweet potato fries.

Bon ettit! p A

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RONAN'S CURRY INGREDIENTS Olive oil (free pour) 4 chicken breasts 1 large onion 6 cloves of garlic (finely cut) 50g ginger (finely cut) 400g can chopped tomatoes 250ml chicken stock

2 tsp turmeric 2 tsp cumin seeds 1 tsp chili flakes 1 tsp garam masala 1 tsp caster sugar 5cm cinnamon stick

INSTRUCTIONS Chop onion, garlic and ginger – transfer to a food processor and blend until it becomes a paste.

Heat oil in a wok – combine cumin and fennel seeds with the cinnamon and chili flakes. Swirl for about 30secs.

Add the vegetable paste and turn over until dark golden (7-8mins).

Stir in garam masala, turmeric and sugar and cook for 20secs before adding the tomatoes. Cook on medium heat for about 10mins.

Cut the chicken into medium sized chunks and add to the pan once the tomatoes have thickened. Cook for about 5mins until the chicken is covered in masala.

Pour in the chicken stock and cook for a further 10-12mins wihtout a lid.

Sprinkle chopped coriander and serve with flatbreads or basmati rice

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and natural yoghurt on the side.

DONNA'S PEA & HAM PASTA This was one of those random recipes that I came up with – where you combine a few different recipes and add flavours you like, and like a perfect storm, it created this! It was one of the first original dishes I made when my partner and I first moved in together.

I had made a few hit and miss meals, and had gotten pretty frustrated trying to think of ideas for meals. However, when I made this, we tasted it and looked at each other at the same time!

It was so tasty and knew we’d definitely have this at least once a week!

INGREDIENTS 1 white onion

Tub of crème fraiche

4 garlic gloves

Pasta shells or twists

Parsley

Shaved or grated

1 cup of frozen peas

Parmigiano-Reggiano

Black Forest Ham, Serrano or

Sea salt & pepper

Prosciutto

INSTRUCTIONS Chop the onion and garlic finely and fry in a pan for about 5 minutes Chop your ham into smaller pieces and add to your pan Chop some parsley and add to the mix As the ham starts to soften, add your frozen peas Put your water on to boil for your pasta When the peas start to defrost, put your pasta on to boil When your pasta is about 2 minutes away from cooked, add half the bag of Parmigiano-Reggiano to your pan and allow to melt before mixing Strain your pasta and put back into the pot it was boiled in Add the ingredients from your pan into the pot and mix Add the crème fraiche and mix further Serve with a side of vegetables or salad and enjoy!

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COLM'S EGGS BENEDICT INGREDIENTS HOLLANDAISE SAUCE 4 tablespoons of butter 4 egg yolks 2 tablespoons of lime juice 1 tablespoon of double cream Salt & pepper

EVERYTHING ELSE 2 English muffins 4 eggs 4 slices of thick ham or alternatively rashers White wine vinegar

INSTRUCTIONS HOLLANDAISE SAUCE Melt the butter in a small pot Beat the egg yolks in a bowl, mix in the lime juice, double cream, salt and pepper. Whisk together.

Add a small spoonful of hot melted butter to the egg mixture and whisk well. Repeat this process, adding a spoonful at a time (important to add the butter slowly) Once the butter has been incorporated, pour the mixture back into the pot.

Cook on low heat, stirring constantly, until thickened to a nice consistency.

Remove from heat and set aside. Try to time the other prep and cooking so the sauce isn’t set aside for long before serving

EVERYTHING ELSE Poach the eggs, using a splash of white wine vinegar in the pot. Do not overcook as the yolk needs to be runny Slice the muffins in half, toast and butter (butter optional but recommended) If using rashers instead of ham, cook these. Ham makes things easier as one less thing to do!

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ASSEMBLE Place ham or rashers on the muffins and then a poached egg on top Use a normal spoon to layer over the sauce on each Add a small amount of dry herbs, e.g. oregano / pepper (as desired)

ALI'S MAC & CHEESE This is a favourite staple recipe! I love to get creative by adding different cheeses or ingredients to mix it up! Drizzle it over nachos or add chopped up Kimchi or curry powder for an Asian twist - or if you are feeling 'healthier' it is great with cauliflower. We also use it as a white sauce for lasagne by adding in a little nutmeg.

Have fun switching things up!

INGREDIENTS BÉCHAMEL SAUCE

EVERYTHING ELSE

1 heaped tablespoon butter

Grated cheese(s) of your choosing

1 heaped tablespoon flour

(for the sauce)

1 pint milk

Pasta 3-4 servings

Salt & pepper

Get creative!

INSTRUCTIONS Melt butter in a saucepan over medium heat. The butter should melt and begin to foam. Once it quiets down, scatter the flour and quickly stir into a paste.

Once combined, pour in a small amount of milk and mix until no longer lumpy.

Repeat this process while stirring continuously to keep the mixture smooth. When it becomes quite liquidy, stop adding milk and allow mixture to simmer and thicken slightly.

Once slightly thickened, begin to incrementally add in the rest of the milk while stirring continuously. Once all the milk is added, add in your seasonings such as salt and pepper to taste and let the sauce continue to simmer. You will know it is ready when you draw a line through the sauce on the back of a spoon and it holds the line.

While the sauce is simmering, heat the oven to around 200 and also put pasta on to boil in salted water. Drain when al dente and set aside.

Time for cheese! Generally go for a 1:3 cheese to sauce ratio however the more cheese you add the ticker the sauce will get. Stir your grated cheese into the sauce to melt and combine, leaving some to the side for topping the mixture off with later.

Add any additional ingredients of your choice to the sauce.

Add pasta to sauce and mix. Pour in large baking dish, sprinkle leftover grated cheese and other toppings of your choosing on top and place in oven uncovered to bake for 5-10 minutes or until golden and crispy on top.

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ALI'S VIETNAMESE PHO NOTE - I usually stick with store bought bone broth to speed up the recipe for weeknight cooking!

Adjust the levels of ingredients you are using based on the amount of broth you want to make.

It is a great group meal because each person can garnish it according to their taste! I like mine really sour with lots of herbs!

INGREDIENTS 4-6 litres bone broth or beef stock 1-2 medium onions, quartered Large stick peeled ginger, halved lengthwise 1-2 cinnamon sticks 1 tablespoon each coriander & fennel seeds 4-6 star anise 4-6 whole cloves 1 black cardamom pod (optional) 60 ml fish sauce Honey to taste

Fresh or dried Vietnamese rice noodles Eye of round, sirloin, tri-tip steak 60 ml thinly sliced onions Chopped fresh coriander (optional) Fresh mint leaves & Thai basil Bean Sprouts Red chillis (optional) Lime wedges Hoisin sauce (optional)

INSTRUCTIONS

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Set bone broth to boil. Place quartered onions and halved ginger onto baking sheet and broil in oven for 10-15 mins. Toast cardamom, cinnamon, coriander seeds, fennel seeds, star anise and cloves in dry pan on low heat for 5 mins.

Place toasted spices in herb sachet, seal, and place into broth alongside charred onion and ginger, salt, fish sauce, and a small amount of honey. Simmer for 30 mins, stir and continue to season to taste.

While broth simmers prepare the noodles, beef, and other toppings. For dried noodles cook according to instructions or place in bowl then cover with boiling water and let soak for 15-20 mins before draining. Slice up the limes into wedges and cut the chilli into small rounds, set aside with mint, basil, thinly sliced onions and bean sprouts.

It sounds scary but the beef is added into the soup still raw. It needs to be sliced into very thin slices across the grain so it cooks in the piping hot soup. To make this easier, pop the meat into the freezer for 15 minutes to harden and then slice. It is also perfectly acceptable to give it a little precook and then slice if you prefer!

Put it all together! Divide the noodles and beef slices into deep bowls. The broth should be piping hot before ladled over the noodles and beef. Finish with onion slices and allow everyone to garnish to their liking with lime, mint, basil, bean sprouts, and hoisin sauce.

P L A N T B A S E D P E R F E C T I O N

MAJELLA'S RED SOUP So called because it’s based on roasted red peppers, red lentils and red tomato passata. I usually make this for lunch on a Saturday or Sunday so that there’s plenty in the pot for any lads or lassies who might come back from training or matches with my crew (pre-Covid19 of course!).

The original recipe, passed on by a friend, comes from an Avoca cookbook and has no lentils, but for additional nutrition and a bit more substance to the soup I always add the red lentils. I also love this because it forces me to use the lovely thyme herb bush in my garden – a gift from a friend when we moved in 14 years ago.

INGREDIENTS 2 tablespoons olive/coconut oil

2 springs fresh thyme

2 onions, peeled and chopped

400 ml tomato passata

6 garlic cloves, crushed

1.5 litres vegetable stock

½ teaspoon ground cinnamon

6 red peppers

1 cup red lentils

INSTRUCTIONS Cut and deseed the red peppers, toss in oil and then roast at 180 for about 40 minutes until the skins start separating from the flesh. Peel the skin off (not essential).

Sauté the onion and garlic in oil for about 10 minutes, until translucent.

Add the cinnamon and then follow with the lentils and thyme, mixing well.

Add in stock and passata. Bring to the boil, reduce heat the simmer for about 40 minutes until the lentils are soft.

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Cut up the roasted red peppers and stir into the main pot. Purée.

DONNA'S GREEN JUICE

This was something that I discovered a few years ago when it seemed like I was getting a cold every few months. I usually start drinking this now and again in the Winter for an immune-boost and really feel the difference in my energy levels – it also helps get liquids in if you forget to drink water or for after a workout!

INGREDIENTS 1 cucumber

400 ml water

Kale & spinach

200 ml orange juice

2 green apples

Ginger

1 lemon

Half a teaspoon of turmeric

INSTRUCTIONS Add all the ingredients together in a blender (the amounts of kale, spinach and ginger are at your discretion) Blend until there are no lumps. Pour through a mesh strainer and squeeze, getting all of the juice out Best to drink in the morning and start the day off with a healthy juice!

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MAJELLA'S ALMOND & OAT BARS This is one example of multiple recipes in our house that is based on a traditional classic recipe but moulded and shaped to be just a little bit healthier. In this case I’ve added ground almonds and seeds for extra protein, and about half the typical amount of sugars found in regular flapjacks.

INGREDIENTS 500g jumbo oats

450g butter/spread

300g ground almonds

4 tablespoons honey/agave

175g coconut nectar sugar

nectar

Pinch of salt

Mix of seeds of choice (optional)

INSTRUCTIONS Preheat oven to 180. Line a tin with baking parchment.

Mix oats, almonds, sugar and salt together.

Melt butter and honey.

Pour butter mixture over oat mixture and mix well. Add in seeds.

Spread out on the tray and press down. Cut through into bars.

Bake for 25-30 minutes or until golden brown.

Leave to cool in the tray for about 10 minutes, cut into bars, then transfer to a wire rack and leave to cool completely.

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SHAUNA'S TRIED & TESTED VEGAN CHOCOLATE CAKE When I first went vegan 6 years ago, I struggled to find dessert recipes that would live up to expectations. As a firm believer that baked goods can solve all your problems and also make a great gift, I was determined to find some worthy substitutes.

My go-to was usually a chocolate cake, so I started there. This recipe is the final product of many, many failed attempts, and many sad, soggy cakes forced upon my friends and family along the way.

I promise you that even the fussiest, most obsessive lover of dairy will not be able to tell that this cake is egg-free, dairy-free, and totally vegan!

Feel free to change things up a little by adding in some nuts or dried fruit (just remember to soak it first) or by reducing the amount of coffee.

INGREDIENTS CAKE BATTER

3 tbsp golden syrup/agave syrup

300ml soy/almond milk

1 tbsp lemon juice/apple cider vinegar

150g dairy-free butter

2 tbsp instant coffee

275g plain flour

FROSTING

180g dairy-free chocolate

80g room temp plant-based butter

150g sugar

200g icing sugar

3 tbsp cocoa powder

4tbsp cocoa powder

1 tbsp baking soda

2tbsp cold water

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SHAUNA'S TRIED & TESTED VEGAN CHOCOLATE CAKE INSTRUCTIONS Preheat the oven to 180 degrees (160 for fan) Lightly grease 2 x rounded 20cm cake tins Add the lemon juice to the soy/almond milk and set aside – this should curdle slightly Using a medium heat, melt the butter, syrup and coffee and leave to cool slightly In a large mixing bowl, sift together the flour, baking powder, cocoa powder and sugar- then whisk to combine Melt the chocolate using a bain marie (or a pyrex bowl placed over a pot of boiling water, being careful not to let the base of the bowl touch the surface of the water) Pour the milk and butter/coffee mixture over the dry ingredients and stir gently until combined Add the melted chocolate and stir again Pour the mixture into the two greased cake tins and bake for 30-35 minutes – checking from the 30-minute mark Allow the cakes to cool completely before frosting (this is the hardest part!)

To make the frosting, beat together the listed ingredients until completely smooth (shop-bought frosting works just as well if you are tight on time) Sandwich the two cake halves together with a generous amount of frosting and cover the top with what remains.

Use cocoa powder or chocolate shavings to add a finishing touch to the top of your cake and enjoy!

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! y o j n E

MAJELLA'S CHICKPEA & POTATO CASSEROLE When I was working in New York, back in the early 2000s, we used to regularly lunch at a soup outlet called “Hale and Hearty Soups”, especially in the very cold winter months. Every time I make this casserole I think of that spot. There’s nothing but goodness in this and although not a soup, rather a stew or casserole, the “Hale and Hearty” phrase is just a perfect fit.

It’s a weekly staple in our house and one of everyone’s favourites.

Best eaten just after cooking, though it keeps well for a day or two. Don’t freeze it though – freezing just doesn’t work with the potato cubes.

INGREDIENTS 2 tablespoons olive/coconut oil

1 teaspoon ground cinnamon

4 onions

1.2 kgs peeled, chopped potatoes

6 cloves garlic

2 tins chickpeas, drained

2 stalks celery

300 ml vegetable stock

2 teaspoons ground coriander

200 ml tomato passata

1 teaspoon ground cumin

Chilli flakes (optional)

1 teaspoon ground turmeric

Roasted cashews (optional)

INSTRUCTIONS Blend onions, garlic and celery into a purée. Sauté in oil for about 10 minutes, until translucent.

Add in spice mix and cook over medium heat for a few minutes.

Add in chopped potatoes and mix well. Cook for a few minutes, stirring to ensure it doesn’t stick.

Add in chickpeas, stir well.

Add in vegetable stock and tomato passata.

Bring to the boil, reduce heat and simmer for about an hour, until the potatoes are cooked through.

Add chilli flakes to taste. Serve with roasted cashews.

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MAJELLA'S SAVOURY POTATO & CHEESE BISCUITS When I (or my kids) bake these, they just disappear off the cooling rack…it’s like every time anyone passes they take a few such that within a few hours you can be down to just a few…and that’s without the friend’s hands in there as well! I particularly like them because it’s a regular baking activity with rolling and cutting shapes with the younger ones and yet it’s savoury and healthy, especially with the seed mix added.

They also freeze really well (if you can sneak a few away before they are all gone) and can be reheated from frozen, so are a handy go-to when time is short.

INGREDIENTS 1 kg peeled potatoes

200g brown rice flour (or any flour)

100g butter/spread

2 teaspoons baking powder

200g extra mature cheddar

150g ground seed mix (e.g. linseed,

cheese, grated finely

chia seeds, sunflower seeds)

INSTRUCTIONS Preheat oven to 180 and line baking trays with parchment.

Boil potatoes until fully cooked. Mash with the butter and mix in the grated cheese.

Combine flour, baking powder and ground seed mix separately, mix well, then add to potato mixture. It should form a slightly sticky dough.

Take handfuls of the dough and roll out on a floured board to a few mm thick (don’t lean too hard as you roll – it’s much softer than a pastry). Cut with cookie cutter, lift up with a spatula and place on the baking trays.

Bake for about 15 minutes until golden brown and a little crispy.

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Best served hot.

DONNA'S VEGGIE POKÉ BOWL One thing I struggled with since the move to remote working was lunches! I usually wouldn’t eat until the afternoon, and by then I didn’t want a breakfast but something more substantial, but also didn’t want to be too full before dinner. So, on a visit to Space@DublinBIC one day, I got a Poké bowl for lunch and fell in love.

I thought it could be the perfect lunch option for working at home, as it can be prepped beforehand and is filling and super healthy! The best part is, you can play around with the ingredients so that you don’t get tired of it!

INGREDIENTS Brown rice (or white if you prefer)

Red cabbage or spinach

Avocado

Scallions

Carrot

Light mayonnaise

Cucumber

Sriracha

Red chilis

Seeds such as chia, pumpkin, sesame, or sunflower

INSTRUCTIONS This is great to be cooked and prepared ahead of time for a healthy but filling lunch option!

Cook your rice Grate your raw carrot and red cabbage (if using spinach instead, no need!)

Chop your scallions, cucumber, avocado and red chilis.

In a bowl, start with a layer of rice. Then add your spinach or red cabbage, followed by your grated carrot. Place your avocado and scallions on top.

Sprinkle some red chilis and seeds on top.

Finish off with a few dollops of your Sriracha mayo made from mixing 1 tsp of Sriracha and 3 tbsps. of mayonnaise.

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ALI'S TARRAGON DRESSING I love veggies but sometimes I get bored of the same old thing so I am always on the hunt for dressings or different ways to prepare a salad. This recipe is one of my go to favourites as it is light and simple but full of flavour!

As with most things that I make, I like to play around with the ingredients and find the best ways to use them. For this dressing I like to pour it over a salad with lots of mushrooms, or over roasted potatoes or green leafy veggies like brussel sprouts.

INGREDIENTS 120 ml olive oil

1/2 tsp salt

60-70 ml red wine vinegar

1/2 tsp pepper

2 tbsp minced fresh tarragon or 2

1/2 tps minced chives or a dash

tsp dried tarragon

of onion powder

1 tsp dijon or grainy mustard

1/2 tsp fresh or dried parsley

1 garlic clove, minced

Your favourite salad greens

INSTRUCTIONS Chop up and measure all ingredients. Combine together in a jar with a lid and shake well. Taste - feel free to amend amounts of each ingredient according to your own liking.

Serve over your favourite salad greens - I usually go with mixed greens, chopped up mushrooms, chopped up tomatoes, thinly sliced red onion, and slices of avocado. Adding in a grain like bulger wheat, barley, or rice is also great to make it more of a meal!

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C U L T U R A L

C U I S I N E S

VENKATA'S POTATO & SPINACH CURRY Before coming to Ireland, I had no idea how to cook. In my early days, I relied mostly on YouTube and mom’s guidance. I wanted a quick recipe with good nutrients to fill me up and keep me healthy. My mom suggested to use a fusion technique that combines two or more vegetables and flavours.

The combination of a leafy vegetable like spinach with another life potato seemed a perfect fit for me. This recipe started as an experiment, turned out to be a huge hit and has helped me to maintain a nutritionally balanced diet.

INGREDIENTS 230 ml finely chopped spinach

1 tbsp red chilli powder

230 ml peeled and chopped

2 tbsp oil

potatoes

1/4 tbsp turmeric powder

1 tbsp cumin seeds

1/2 tbsp garlic & ginger paste

1 tbsp salt

(optional)

1 tbsp coriander powder

INSTRUCTIONS Add oil to a pan to heat.

Add cumin seeds, toast until browned.

Add ginger garlic paste and cook for 30 seconds in a low flame.

Add chopped potatoes into the pan on a medium flame. Add salt, coriander powder, red chilli powder, turmeric powder and mix the contents in the pan.

Cover the pan to ensure faster cooking of potatoes. You can also add water in the pan to allow the potatoes to steam and create a paste with the spices.

Keep stirring for every 3-5 minutes. Repeat this process for about 10-15 minutes.

Once potatoes are soft, add the finely chopped spinach into the pan and mix well. After mixing thoroughly, place lid over the pan and cook this mixture for 5 minutes.

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That is it, spinach potato is ready to be served with Indian bread or rice.

CLAIRE'S CHILLI CON CARNE INGREDIENTS Onion

Minced beef

Red pepper

1 x beef stock cube

Garlic x 3 cloves

1 x tin of tomatoes

1 tsp hot chilli powder

2 tbsp of tomato purée

1 tsp paprika

Square of dark choc – secret

1 tsp cumin

ingredient!

1 x tin of kidney beans

INSTRUCTIONS Fry onion, pepper and garlic, then add in dried spices.

Add in the minced beef and brown it, add stock cube and tinned tomatoes, chocolate and tomato purée, bring to the boil.

Simmer for 20 mins, then add in kidney beans, simmer for another 10 mins!

Homemade Nachos: Tortilla wraps, cut into triangles, spray with frylite, season with salt & pepper (or paprika, whatever takes your fancy!), bake for 10 mins.

This has always been my favourite dish to eat, and eventually make myself. Really good dinner party pleaser, and handy as can be made the day before!!

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SAURABH'S CHICKEN BIRYANI This chicken biryani recipe is one that brings people together. Biryani is much more than a dish. It means celebration and evokes memories of childhood, fragrant spices, and long grain Basmati rice as my father laboured for hours in the kitchen preparing it. Whenever my Dad used to come home, he would ask myself and my brother to help him getting it perfect - this is when my Mom used to get a break from kitchen! I remember cutting onions, garlic, mint, and tomatoes whereas my brother used to wash rice. My dad used to refer to this as a team bonding activity! This dish takes lot of patience, if you cook it too fast, it can get out of control before you even know it.

I mastered this recipe in Dublin only. I live with 4 friends and we have this custom in our house that every Saturday/ Sunday is a Chicken Biryani day. So, if you have a craving for authentic biryani, you know the days to ping me! I love cooking. I have been cooking since the age of 12 to help my mother in kitchen. Cooking gives me a certain kind of peace and composure.

INGREDIENTS

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6 chicken legs/thighs (skin removed)

1 cinnamon stick

2 tbsp ginger garlic paste

2 black cardamom pods

3 onions sliced thinly

3 green cardamom pods

1 pack fresh mint leaves– washed

3-4 cloves

1 pack fresh coriander leaves – washed

1 tbsp lemon juice

1 green chilli

2 large bay leaves

2 large tomatoes- chopped thinly

½ tbsp black cumin seeds

½ tbsp red chilli powder

½ tbsp black pepper

1 tbsp turmeric powder

1-star anise

1 tbsp coriander powder

475 ml (2 cups) basmati rice

2 tbsp biryani masala

(wash it with running water)

4 tbsp ghee (clarified butter)

2 tbsp plain yogurt

SAURABH'S CHICKEN BIRYANI INSTRUCTIONS Marinate the chicken pieces with lemon juice, 2 tablespoon of yogurt, ginger garlic paste, biryani masala, turmeric, coriander powder, red chili powder and let it sit for 2 hours.

Boil the rice by putting cloves, cardamom, bay leaves, cinnamon, and some mint and 1 tablespoon of Ghee(oil). Just make sure its 75% cooked and drain all the water.

Preparation of Masala - take a large wok or a pot, put ghee, sliced onions and all the remaining spices & salt. Cook it till its golden brown.

Add the marinated chicken and marinating liquid and cook slowly on medium for 45 minutes. Once you see the oil separating from gravy, add some mint.

Add the rice on top of the biryani gravy and cover it with mint and coriander and some ghee(oil) on the top of the rice.

Cover the pot with tight lid - it should be cooked within its steam. Cooking time 45 Min in medium heat.

Turn off the gas and let it rest for 5-10 minutes. Just make sure rice is fully cooked and not very moist.

And finally, your delicious biryani is ready!

Y umm y!

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EMMA'S ARABIC RICE Arabic Rice is a mid-week quick and easy comforting dinner - it's like a big hug in a bowl! This recipe was given to me by a friend I worked with whose family are from Lebanon. This traditional Lebanese dish is now one of my family's favourite mid-week dinner requests!

Serves 2 - 3 as a main meal but and can be used as a side dish to a salad

INGREDIENTS 1 tbsp sunflower oil

1 cup of Arborio Rice (can be found

1 onion chopped finely

at health food shops) it's important

380g of ground beef

to use this rice as it adds to the

2 tbsp. of 7 spice mix (use the

texture and absorbs the beef and

Lebanese Baharat mix)

stock well

Salt

2 cups of vegetable stock

INSTRUCTIONS Finely chop the onion and add to the sunflower oil in a medium-sized pot.

Once the onion is soft, add the beef and cook until brown. Ensure the beef is ground down and not lumpy.

Add the 7-spice mix and stir well.

Next, add in 2 cups of the Arborio rice and mix with the beef. Add in 2 cups of stock and season with salt. Bring to a boil and reduce the heat to low heat, cover with a lid and time for 12 mins.

Once all the water is absorbed the rice and beef are cooked, give it a good stir before serving and enjoy!

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MADISON'S FOCACCIA BREAD INGREDIENTS 10g salt

3g dried yeast 425ml lukewarm water 600g flour

Extra Virgin Olive Oil Toppings- roasted garlic, sea salt, rosemary, onion etc.!

INSTRUCTIONS Mix yeast in lukewarm water and allow it to activate for 10 minutes.

Combine flour and salt in large mixing bowl.

Pour yeast and water mixture into dry ingredients bowl.

Flour hands and combine mixture into shaggy ball, then tip out onto a wellfloured counter top.

Knead for 15 minutes, dough may be sticky so lather hands with olive oil to help dough ball form.

Knead dough into a ball, if it springs back when poked it’s ready to proof.

Put dough into a lightly oiled bowl and cover with a damp tea towel.

Leave bowl in a warm space for about 2 hours or until the dough has doubled in size.

Once dough has doubled, knead it one more time for a minute.

Put dough into a generously oiled baking tray and cover the dough with more oil.

Allow dough to sit for 45 minutes.

Preheat oven to 200*c.

Once dough has relaxed into tray, dimple it all over with fingertips.

Add any toppings you’d like.

Bake at 200*c for 20 minutes, bread should be golden brown and have a hollow sound when knocked on.

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OONAGH'S PRAWN CIABATTA

A tasty and easy supper!

! m u Y INGREDIENTS Two ciabattas

Salsa:

300g prawns

200g of cherry tomatoes

Olive oil

½ a red onion

Two cloves of garlic

Handful of coriander

One red chilli

Avocado (optional)

Small thumb of ginger

Lime juice Sea salt

INSTRUCTIONS Salsa: Quarter the cherry tomatoes, finely cut the red onion and coriander and mix in small bowl. Add avocado if desired. Add lime juice and salt to taste.

Cover and leave in fridge.

Prawn ciabatta: Warm the olive oil in a pan. Add finely chopped garlic, chilli and ginger and warm it for three minutes over a medium heat. Add prawns and cook for four to five minutes.

Toast the ciabatta (cut length ways) and drizzle with hot oil from the pan.

Spoon prawns and salsa on to the ciabatta. Enjoy with a glass of your favourite white wine.

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D I V I N E D E S S E R T S

VICKY'S 'GO-TO' SPONGE RECIPE So I have a go-to sponge recipe that I use all the time for layered cakes and cupcakes.

However, not my own - I found it on the BBC good food site! Everyone loves it and it keeps its freshness for long. I haven’t even looked at other sponge recipes since finding this one as this one ticks all the boxes!

See my Halloween Birthday cake that I made for my nephew. He’s a huge fan of the Nightmare before Christmas!!

INGREDIENTS You'll need 3 x these ingredients for

Pinch of salt

six sponges

1 tsp vanilla extract

125g butter, softened, plus a little

Edible food colouring (optional)

extra for the tin 225g plain flour

Icing

150g golden caster sugar

1 tsp vanilla extract

3 medium eggs (very important to

750g soft cheese or mascarpone

use the correct size)

350g icing sugar

1 tsp baking powder

! s u o i c Deli 45

VICKY'S 'GO TO SPONGE' RECIPE INSTRUCTIONS Heat the oven to 180C/160C fan/gas 4. Butter 2 x 20cm round sandwich tins and line the bases with baking parchment. Tip all the sponge ingredients, apart from the food colouring, into a mixing bowl, then beat with an electric whisk until smooth.

Working quickly, weigh the mixture into another bowl to work out the total weight, then weigh exactly half the mixture back into the mixing bowl. Pick two of your colours and stir a little into each mix. Keep going until you are happy with the colour – the colour of the batter now will be very similar to the finished cake, so be brave! Scrape the different batters into the tins, trying to spread and smooth as much as possible – but try not to waste a drop of the batter – a rubber spatula will help you. Bake on the same oven shelf for 12 mins until a skewer poked into the middle comes out clean.

Gently turn the cakes out onto a wire rack to cool. Wash the tins and bowls thoroughly, and start again from step 1 – this time using another two colours. Unless you’re making the optional pink layer, repeat one more time to get 6 sponges, all of different colours. Leave them all to cool.

To make the icing, very briefly beat the vanilla and soft cheese or mascarpone with an electric whisk until smooth. Sift in the icing sugar and gently fold in with a spatula. Be careful – the more you work it, the runnier it will get, increasing the chance of splitting.

Smear a little icing on your cake stand or plate – just a splodge to stick the first sponge. Start with the red, then spread with some icing right to the very edge. Repeat, sandwiching on top the orange, yellow, green, blue and finally purple sponges. Spread the remaining icing thickly all over the sides and top of the cake.

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LINDA'S LEMON CURD INGREDIENTS 115g butter cut into small chunks 250g caster sugar Finely grated rind and strained juice of 2 large unwaxed lemons (100ml / 3 ½ fl oz) 3 medium eggs beaten

INSTRUCTIONS Put the butter, sugar, lemon rind and juice into a pan. Gently heat until the butter and sugar have dissolved, stirring constantly. Remove from the heat and allow to cool.

Whisk beaten eggs into the mixture. Return pan to a very low heat and cook for 10-15 mins, stirring constantly until thick enough to coat the back of a spoon. Do not boil.

Pour the lemon curd into jars and put a disc of waxed paper on top. Leave to cool then screw on lids. The lemon curd will keep in the fridge for 2 to 3 weeks

TOP TIPS To sterilise the jars, wash in hot soapy water and rinse, then put them in a moderate oven for 5 minutes.

To get the maximum juice out of the lemons, cut the fruit in half and place cut side down on a plate then microwave on high for 30 seconds.

You can freeze lemon curd for up to 3-6 months.

Fill cooled curd into freezer container(s), leaving ½-inch headspace, and freeze immediately. To thaw, place container in a refrigerator for 24 hours before use.

Works well in Lemon Meringue Roulade and Lemon Meringue Parfait.

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LINDA'S LEMON MERINGUE ROULADE INGREDIENTS 5 medium egg whites 150g caster sugar 1 tsp cornflour 300ml of double cream 12 tbsp of lemon curd Icing sugar for dusting

INSTRUCTIONS Preheat the oven to 150c / 300 F / Gas Mark 2. Grease and line a 33cm x 23cm (13x9in) swiss roll tin with non-stick backing parchment.

Whisk egg whites until stiff, using an electric whisk.

Add the sugar in small amounts and mix until all sugar is incorporated, and the mixture is stiff and shiny.

Spoon the meringue mixture into tin and level the surface.

Bake for 45 mins until firm to the touch.

Leave to cool in tin for 1 hours then turn out onto a sheet of baking parchment and peel away the paper backing.

For the filling, whip cream to soft peaks and delicately mix in 4 tbsp of lemon curd to create swirls in cream.

Spread the remaining lemon curd over the meringue leaving a narrow border around the edge. Spread the cream mixture over the lemon curd.

Roll meringue up from one of the short ends, then place on plate with join facing downwards.

Chill until needed. It will keep chilled in the fridge for up to two days.

TOP TIPS To make rolling much easier, gently score an indentation 1cm or so in from the edge of one of the shorter sides of the roulade (don't cut all the way through), and start to roll up from this side.

Always use an electric whisk for the egg whites – you'll get far more volume than if you whisk them by hand, and it's easier and quicker.

Eggs are whipped enough if you turn the bowl upside down & nothing should fall out!

It also freezes well. Wrap the filled roulade first in non-stick baking paper, then clingfilm, and freeze. Defrost at room temperature for 2 hours before serving.

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LINDA'S LEMON MERINGUE PARFAIT INGREDIENTS 75g meringue nests (5 nests)

1 lemon, zested

450ml double cream, chilled

2-3 tbsp gin or vodka

1 tbsp caster sugar

5 tbsp of lemon curd, plus extra to drizzle

INSTRUCTIONS Line a 20cm round tin, preferably loose based, with cling film, using more than one piece if necessary, cover the bottom and up the sides, and pop in the freezer.

Roughly break up the meringues with your fingers into a bowl, aiming for nothing bigger than a golf ball.

Put the cream and sugar in a large bowl and whisk until starting to stiffen.

Stop when it looks floppy, like Greek yogurt.

Grate over the lemon zest and sprinkle over the gin and meringue rubble.

Use a large spoon or spatula to fold the cream up, over and round, until just combined.

Stir the lemon curd so it's gloopy rather than firm; if it remains too thick, dilute with a tsp of gin.

Dollop over the surface of the cream. Take your spoon and fold it in, turning the bowl as you do so – no more than a dozen folds, so the curd forms streaks.

Spoon gently into the tin and freeze for at least four hours. Once firm, cover with cling film.

About 10-20 mins before serving, remove the parfait from the freezer, invert onto a plate, peel away the cling film, and return right-side-up, at room temperature.

Serve in wedges with lemon curd drizzled over and the fruit on the side.

TOP TIPS Keep a little cream aside, it can be used to loosen the cream if you over whisk.

Perfect for making ahead of time!

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LISA'S BLACKBERRY CRUMBLE Coming from the Dublin Mountains, we were always outside playing in the woods/fields and were well accustomed to the outdoors. Each September, my Mam would send us blackberry picking warning us not to eat them before they’re washed (we always ate them whilst picking!). Mam would make blackberry crumble and my Nanny Walsh would make jam with our collected produce.

To this day, I still go blackberry picking (now, I drag the husband along with me!). We venture out in late August these days (thanks to global warming) and I still eat them before they’re washed!

INGREDIENTS 400g of blackberries

100g plain flour

5g granulated sugar

50g demerara sugar

50g butter, cold and cubed

INSTRUCTIONS Handpick some blackberries in late August to early October.

Steep over night in a bowl of salty water.

Heat the oven to 180C/160C fan/gas 4. Mix together the blackberries and granulated sugar so it’s evenly coated. Tip into a pie dish where it fits snugly.

Rub the butter into the flour to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.

Add in the demerara sugar until combined and spread over the fruit until completely covered.

Bake for 35-50 mins until golden brown and bubbling, and the fruit is tender. Leave to cool for 5 mins before serving with vanilla ice-cream or custard.

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PAULA'S FRUIT CRUMBLE INGREDIENTS For the filling: 2 medium–large red eating apples 2 medium–large pears 3-4 small plums ½ tsp ground cinnamon 2 tbsp runny honey Vanilla ice cream to serve For the crumble topping: 100g butter, cut into small pieces 125g plain flour 75g demerara sugar 75g porridge oats Cinnamon sprinkle

INSTRUCTIONS Preheat the oven to 190C/170C Fan/Gas 5.

To make the crumble topping, put the butter in a large mixing bowl and add the flour. Use the tips of your fingers to rub the butter into the flour until you have a texture like large breadcrumbs. Stir in the sugar and the porridge oats. Sprinkle in some cinnamon.

To make the filling, peel, quarter and core the apples and cut into slices.

Quarter and core the pears and cut into slices. Slice the plums (no need to peel). Spread the fruit in a shallow ovenproof dish. Sprinkle over the cinnamon, drizzle over the honey (dip the spoon in just-boiled water first and the honey will slide off), pour over 120m of water and mix together. Cover the fruit with the crumble topping and ensure that it is evenly spread and lightly pressed down, sprinkle more cinnamon and a little sugar as a topping.

Bake the crumble for 35-40 minutes, or until the top is lightly brown and the liquid in the bottom is oozing up around the outside. Serve warm or hot with ice cream or custard if that is your thing!

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MAJELLA'S BANANA BREAD I’ve been making this banana bread for so long now I can’t even remember where the original recipe came from. It’s less sweet than many other banana bread recipes, with the ripe bananas providing most of the sweetness, along with a little bit of honey. It’s healthier too because of the wholemeal flour. It’s quite a versatile recipe – I’ve often made an even healthier version with millet flakes, quinoa flakes and brown rice flour instead of wholemeal and it works well. You can also add other flavours – like grated lemon peel or grated orange peel and for a more cake-like version you can even add chocolate chips. It has been a life-saver in the past on so many occasions. One such time was when my now 14 year old went on “nursing strike” at 10 months – she wouldn’t take milk from me and point blank refused formula (can’t blame her for that in fairness!).

My neighbour at the time, who had three kids herself, told me I absolutely had to get milk into her somehow, so I had the brainwave of crumbling up this banana bread (made with molasses instead of honey for extra iron) and mixing it with milk. It got me through a few months. And the funny thing is my daughter never drank formula and now she drinks pints of milk every day!

INGREDIENTS 4 cups fine, plain wholemeal flour

¼ cup olive oil

1 tsp baking powder

¼ cup honey

1 tsp bread soda

1 teaspoon vanilla extract

1 tsp salt

Walnuts (optional)

6 medium ripe bananas

INSTRUCTIONS Preheat oven to 180.

Combine flour, baking powder, bread soda and salt.

Blend bananas, oil, honey and vanilla extract in blender.

Pour banana mixture over flour mixture and combine well. Add walnuts.

Transfer to a baking tray. Bake for 35-40 minutes or until a toothpick comes out clean.

Turn out onto a wire rack and leave to cool completely.

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ABOUT US The Social & Wellness Committee was formed in July 2020 during the pandemic lockdown to try and create more wellness initiatives for our teams, to maintain unity and to continue the Dublin BIC Wellness programme effectively as we worked remotely. The committee is made up of at least one representative from Dublin BIC, Space@DublinBIC, HBAN and the Guinness Enterprise Centre.

We have thoroughly enjoyed brainstorming this initiative and watching all of our colleagues come together and getting involved. We have learnt lots about ourselves and created new conversations through recipeswapping!

We hope that this cookbook does as much good for this very worthy charitable cause as it has done for lifting our spirits over the past few weeks.

You can find out more about each organisation here: Dublin BIC Space@DublinBIC HBAN Guinness Enterprise Centre DBIC Ventures

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This cookbook is a charity initiative and not intended for publication. All recipes have been written and provided by members of the DublinBIC team. All images have been provided by member of the DublinBIC team and sourced from Canva.

E A T W E L L

H E L P O T H E R S DONATE WHAT YOU CAN AT https://www.justgiving.com/fundraising/dublin-bic

RECIPES MADE WITH LOVE FROM

THE

FAMILY IN PARTNERSHIP WITH