A Franco-Irish cheese soufflé recipe #SP

I’m delighted to be partnering with the National Dairy Council as part of the Cheese Your Way EU campaign. We often joke in my house that our fridge content is about 90% cheese. I mostly buy Irish cheeses for what my husband and I call our ‘cheese ceremonies’ (essentially a cheese platter for dinner) and I cook a lot with French and Italian cheeses on a daily basis.

Recipe: Rack of Pork with Spinach and Apricot Stuffing #AD

Disclaimer: This is a sponsored post in collaboration with Bord Bia

As I mentioned when sharing a slow cooked pork ramen dish last week, Bord Bia is currently running a campaign to encourage people to try something different from their usual recipe repertoire with quality assured pork as a central ingredient. As well as being flavoursome and good value, pork meat is very versatile; it would be a pity to just use it for the same recipes, wouldn’t it?

Recipe: Slow Cooked Pork Ramen #AD

Disclaimer: This is a sponsored post in collaboration with Bord Bia

When I lived in France one of my favourite food related sayings was ‘Tout est bon dans le cochon’ which translates as ‘Every part of the pig is good’. I’ve always agreed with it and tried many different pork cuts and dishes over the years. I also love that some Irish restaurants embrace the ‘nose to tail’ approach for more adventurous things that I wouldn’t cook myself at home.

Recipe: Gnocchi with Sage Butter #SP

Disclaimer: This is a sponsored post in collaboration with Potatoes: More than a Bit on the Side/ Bord Bia.

When I was asked to take part in Bord Bia’s 'Potatoes: More than A Bit on the Side’ campaign I didn’t think twice… I absolutely LOVE potatoes.

As you probably guessed, this campaign aims to encourage people to eat more potatoes as a core component of their meals, rather than just limiting them to a side dish. Indeed, potatoes are so versatile that it would be a pity to just serve them as an accompaniment when they can be the shining star of a lunch or a dinner!

Recipe: Mussel Risotto #SP

Disclaimer: This post was sponsored by Bord Bia

As previously mentioned I’ve teamed up with Bord Bia again this year for their #FlexYourMussels campaign during which during which I’m sharing my love for mussels.

Besides being delicious, mussels are very affordable, easy to prepare and a great source of protein and iron. That’s plenty of good reasons to cook them at home, don’t you think?

Recipe: Lamb Tagine with Prunes and Almonds

I’m delighted to be a ‘Lambassador’ for the European Lamb – Tasty, Easy, Fun campaign again this year and to spread some ‘lamb love’ on the blog today. The aim of the campaign is to show the versatility of lamb as a key ingredient and how easy it is to cook, hence the campaign name: ‘Lamb – Tasty, Easy Fun’.

Recipe: Beef Chilli Nachos

It's pretty contradictory to post this recipe after reviewing Jamie Oliver's Everyday Super Food cookbook. What can I say? l I'm human and sometimes I like to indulge in something not so healthy, especially when I'm hungover.

Coriander Hummus Recipe

I remember the first time I ate coriander as a child and I still giggle thinking about it. I was in a Vietnamese restaurant with my parents and coriander was a garnish on my plate, I had no clue what it was.  I told my parents it was herb that grows on the pavement and my parents and I just burst laughing and couldn't stop. It was a meal out I will never forget!

That said, I liked it and ever since then it has become my favourite herb of all. Coriander divides people, some think it tastes like soap but personally I love it and use it A LOT.

I never buy hummus as it's such an easy snack to make and takes less than 10 minutes, I like mine with plenty of coriander in it of course. It's great to bring on picnics or to eat for aperitif with crunchy vegs or nice crackers. Once you've made it, you'll never eat store-bought hummus again!

Coriander Hummus recipe

Ingredients

1 tin of organic chickpeas (drained)
15g of coriander (stalks and leaves)
1 peeled garlic clove
1 tablespoon of tahini
1 tablespoon of good quality olive oil
2 tablespoons of lemon juice
1/4 teaspoon of salt
pinch of pepper

Method

Put all the ingredients in a food processor and blitz until smooth.

Drizzle a little olive oil and sprinkle some paprika on top to serve.

Halloumi, Pomegranate and Mint Couscous Salad Recipe

I’ve always loved couscous as far back as I can remember. When I was a student it was one of my main staples as it was cheap and easy to make.

During the week I often whip up a quick and easy lunch using my favourite ingredients and this salad would be something I’d do regularly. I also make it without the halloumi when we’re having barbecues and we eat it as a side salad with grilled merguez sausages or bring it on picnics.

Halloumi, Pomegranate and Mint Couscous Salad

Recipe (serves 2)

What you need:

1 pack of halloumi

120g couscous

250ml water 

1 pomegranate

25g pine nuts

2 tablespoons of roughly chopped fresh mint leaves

The grated zest of 1 lemon

1 tablespoon of lemon juice

2 tablespoons olive oil

salt and pepper to taste

Method

Put a dry frying pan on medium heat and toast the pine nuts for a few minutes, tossing them regularly. Once nicely golden remove from the heat and let them cool.

Boil the water in a kettle.

Put the couscous in a big bowl and cover with the boiled water (the water should just about cover the couscous). Stir to moisten the couscous evenly. Cover with a plate and let the couscous absorb the water, this should take about 7 minutes. 

Meanwhile cut the pomegranate in half and remove the seeds by spanking each half with a wooden spoon over a bowl.

Once the couscous has absorbed all the water, fluff it up with a fork.

Mix half of the pomegranate seeds in with the couscous as well as the pine nuts, the olive oil, the mint, grated zest of the lemon and lemon juice. Toss well and season to taste. Don’t salt to much as the halloumi is salty. 

Cut slices of halloumi (about 4 per person) and sear them on a really hot grill pan, it should take 1-2min on each side to be lightly charred. Remove from the heat.

Divide the couscous mix between plates and top with slices of halloumi, garnish with mint leaves.

Enjoy!

Reunion Island Recipes: Bouchons (Pork Dumplings) and Bonbons Piments (Chili Bites)

My dad is from Reunion Island, a French overseas department between Madagascar and Mauritius Island. The food there has been influenced by the influx of immigrants from all over the world between the 17th and 19th centuries. The local cuisines include Indian, Chinese, Malagasy and French influences, which results in an amazing variety of dishes, mostly spicy ones. I was brought up eating a mix of different cuisines from Reunion Island, France and Portugal (where my mum is from). You know me as French foodie because I'm from France but my palate is truly international and I’m so happy that my upbringing made me curious and adventurous about food in general.

A few months ago I was invited to Electric Picnic to give a demo about Reunion Island cooking and so I chose to demonstrate how to make bouchons, traditional pork dumplings loved by the people of Reunion Island. The ‘bouchons’ were introduced to Reunion by Chinese immigrants, they’re great appetisers and are also sold in food trucks all around Reunion Island. Everyone in my family is mad about them, they're truly delicious and easy to make. Bouchons have a signature flavour which comes from the zest of kaffir lime but as I was a little nervous I forgot to add it to my mix during my cooking demo... Oops, anyway, it's not a big deal (funny though) as some people prefer not to use it. By the way the only place in Dublin where I've seen kaffir limes (wrinkly looking limes) is the Asia Market on Drury Street. 

Another popular appetiser in Reunion Island which my dad used to make when I was a child was ‘bonbons piments’ (chili bites), they’re quite similar to falafels but a lot spicier. The ‘bonbons piments’ (chili bites) were introduced by those arriving from India to Reunion Island and are great snacks to enjoy with a cold beer.

Here are both recipes if you’d like give them a shot!

Bouchons (Traditional Reunion pork dumplings)

Ingredients

Wonton pastry (available in Asian supermarkets, defrost before use)

500g pork mince

Bunch of spring onions (chopped)

Zest of a kaffir lime (grated) 

1 tbs tapioca starch

5 small chillies (optional)

Salt

Pepper

Soy sauce for dipping 

Method

In a big bowl mix together the pork mince, spring onions, tapioca starch, kaffir lime zest, chilies, salt and pepper.

Make a little ball of the pork mix (about 1tsp) and place it on one sheet of wonton pastry and bring the 4 corners of the pastry together to close it in on itself. Hold lightly and press everything together to form a little ball.

Repeat until you have used up all the mix and sheets of pastry.

Cook the dumplings in a steamer for about 15 minutes.

Serve warm with soy sauce for dipping.

Bonbons piments (Chili bites)

Ingredients

500g dried butter beans

A few leaves of fresh coriander (chopped)

5 small green chillies (chopped)

Bunch of spring onions (chopped)

1 tsp of curcuma (turmeric powder)

1/2 tsp cumin 

fresh ginger

1 tsp salt

Pepper

Vegetable oil

Method

Soak the beans in water overnight (about 12 hours).

Drain the beans and peel off their skin.

Blend the beans until smooth.

Add the herbs, spices, salt and pepper to the beans and mix everything well.

Make little balls with the mix (slightly smaller than a golf ball) and flatten them to look like mini patties.

Heat vegetable oil in a deep pan (or deep fat fryer) and cook the chill bites for a few minutes (until golden brown) in the hot oil.

Drain and dry on kitchen paper before serving.

Mini Raspberry Financiers Recipe

A financier is a small French cake, it's a kind of moist sponge cake usually found in a rectangular shape. I brought back some mini financier moulds from France and made my favourites: raspberry mini financiers. They're the perfect little afternoon treats with a cup of tea, as French people say 'Miam' (yum)!

Mini Raspberry Financiers

Ingredients

150g icing sugar
60g plain flour
100g almond powder
4 egg whites
140g unsalted butter
200g raspberries

Method

Mix the dry ingredients
Melt the butter in a pan until it darkens to a brown colour and smells a bit nutty (you're making beurre noisette), remove from the heat and let it cool down a bit
Whisk the egg whites until stiff
Fold the egg whites into the dry mixture
Fold the melted butter into the mix
Preheat your oven to 200C
Divide the cake batter into the financier moulds
Gently press a raspberry in the middle of each financier
Bake for about 10 minutes or until golden brown (they might take longer if they're not minis)
Let them cool down on a rack
Enjoy!

La Galette des Rois or Kings' Cake recipe

Who wouldn’t want to be a king for a day? In France, it’s possible every 6th of January.

The Epiphany is a Christian holiday celebrated on the 6th of January marking the day when Jesus was visited by the three wise men.