Traditional Roast Chicken with Roast Spuds

The Sunday Roast is a huge tradition back home, I think it stems from getting up early to go to Mass and then having the day in front of you. In recent times we normally set aside Sundays for dialing in a food delivery and I haven't been to mass either in an age come to speak of it, so I aint cooked a roast in a while. I normally reserve it for special occasions as it always goes down an absolute treat.

Lamb Potato & Caramelized Onion Pies with chilli, coriander & ginger

Every now & again you cook something and you just sit there open mouthed looking at the other person eating saying a few things that I cannot really repeat here. These Pies are one of those moments…..I said GOD DAM

Been pretty addicted to the whole pie making business ever since I bought my 6 large muffin baking tray. So far I have cooked Steak Mushroom & Onion pies, Chicken & Leek Pies, Chicken Curry Pies & also Potato & Roasted Vegetable Mini Quiches. This time out I wanted to cook something with lamb & Chilli as I had a friend over for dinner who liked all of the above so we were in for a treat.

The principle behind this pie is identical in method to the Steak/Mushroom pie but this time I used lamb pieces. I caramelized the onion in brown sugar and I also added 3 green devil eye chillis to give the sauce a real punch. Also in the sauce added some grated fresh ginger root & fresh coriander which really compliments all the flavours going on.

Goats Cheese, Red Onion & Tomato Tart

I stumbled onto this recipe last night when I had all of the above ingredients as leftovers and I wanted to have a light snack. The tart was all super easy to put together and the end result was absolutely delicious.

Double Cheese Lavash Bread Pizza

Discovered this recipe today but they used Pita bread instead of Lavash bread. If you can get your hands on this Lebanese bread it is a absolute must as it really delicious. Like with any pizza you can mix up the toppings to whatever you wish. Personally I just love this sausage meat & spinach combination with cottage cheese, it is really light and delicious.

Tuna Cannelloni

Was looking for a recipe that used tinned tuna as its primary ingredient as it’s something I only really use just in my Tuna melt. When I saw this one it just jumped off the page to me, it really is just bursting with flavours. I have split the recipe into the 3 easy stages required to complete it to make it easy to follow. The bigger the cannelloni you can find the easier the preparation.

Serve with a fresh salad and my Garlic Mozzarella Bread

Fish in TinFoil

Similar to the Red Snapper that I did on the BBQ, another great way to cook fish is to steam it in tin foil. I do it very differently when I use an oven in that I let the fish sit in some stock/white wine so that it will poach as well as steam when cooking.

Beef Bourguignon

This French classic still very much has a place in the modern kitchen. That place namely being like it was today, freezing cold outside and you wanting something really heavy to warm you from the inside out.

I cooked this dish in a saucepan but it can also be done in a casserole dish and in the oven – if you are cooking it in an oven you would want to cook it at 140C

Toad in the Hole

GROUP D: England

England are playing France today so it can only be “Toad in the Hole” as the recipe. Essentially we have a Yorkshire Pudding batter that is cooked in smoked ham wrapped sausages. It really is delicious. I serve it with a red onion gravy, mashed potatoes & veggies.

If you are interested in more English recipes here at Food Devil why not check out my English section which you can find here:

Beef and Guinness Stew

Group C: The Republic of Ireland

Ireland are back in a Major Championships for the first time in 10 years and I wanted to do something special for the occasion. This stew is placed in an oven for 2-3 hours so once you get it together you can just sit back and relax. A tip I would give on it would be to get a good quality beef as then your meat will be very tender.

If you are interested in more Irish recipes here at Food Devil why not check out my Irish section which you can find here:

Pork Fillet with a Rosemary & Sage stuffing

I have memories of eating this quite a bit when I was younger so when I wanted to make something for Easter dinner this came to mind. The stuffing that I used is different than my regular basil one. This time I used Rosemary & Sage as they compliment the pork perfectly.

I was unable to find any bakers string so I took out a needle and thread to test those home economics skills when I wanted to bind it together. You wrap the pork up completely in Ton Foil & place in the oven for 50 minutes…you open it up for the last 10 minutes. Then let it stand wrapped in the tin foil before you serve it.

Also my apologies for the serious lack of photos at the end but in my haste to serve the Easter Dinner I completely forgot to snap the final product but you can trust me it was delicious. I serve it with Potato Gratin, Cauliflower with White Sauce, carrots, gravy and of course homemade Apple sauce.

Irish Soda Bread

Soda Bread is one of those things I really do miss from back home. The recipe itself is super easy with the key ingredient being that of Bi-cardonate of Soda. In the past I have been unable to find it here in Amsterdam but a trip to an ex-pat shop was a success so happily I am able to make it again.
 
The recipe that I used is the one that my father used when I was a kid and I followed it to the letter. Modern versions of the recipe use butter milk and also add some porridge oats to the bread but to be perfectly honest the traditional way is easily the best. Also the whole process of getting the bread together takes about 5 minutes, so you really have no excuse not to try this.

Roast Turkey

With Christmas around the Corner I thought it best to upload the recipe from how I Roast a Turkey and also how I Honey-roast my Ham at Christmas. Whenever people go on to me about Christmas dinner they always say how stressful it is and also how dry the Turkey was etc.

Honey Roasted Ham

A real favourite of mine at Christmas but in all honesty it can be eaten all year round if you can get your hands on some good Ham. The Ham comes in 2 stages. Firstly you need to boil it – you can do this the day before.
 
Secondly you roast it – it only takes 60 minutes, so do this while the Turkey is resting in the Aluminum Foil

You will need aprox 250g per person – again cook more as it is really delicious  as leftovers

Seafood Quiche

To Quiche or not to Quiche that is the question. I got to say that Quiches have become a real addiction of mine recently so much so that I even created a Quiche label here at Food Devil.

Next up for myself was to try a Seafood Quiche. The below recipe can handle prawns, lobster or crab meat. Myself I used crab meat this time and it really worked a treat.

Smoked Turkey Filo Quiche with onion, potato, pinenuts, gruyere & sage

Some months ago I saw a friend make quiches with filo pastry and thought it was a much better alternative to the sometimes heavier pastry option. Last night therefore I decided to make a new quiche that I have never thought of before and I had 3 ingredients that I wanted to base this around.

Filo Pastry – Smoked Turkey – Gruyere Cheese

What I wanted to do with this quiche was to find complimenting flavours to go with the above so I went for the following: 

Filo pastry – Smoked Turkey – Caramelized Onions – Cooked potato – Roasted Pinenuts – Grated Gruyere Cheese – egg/crème fraiche/garlic/sage – Grated Parmesan

The result was stunning I got to say and it was a real melt in your mouth dinner…

Fish au Gratin

I really love this recipe, so many things going all which all result in some amazing flavours.

You will start off my poaching your fish in milk. Once the fish is cooked you will drain the liquid and make a roux of butter & flour and slowly mix back in your warm milk mixture. This will thicken everything up into a sauce and by adding back the cooked fish, cream, wine, gruyere cheese & mustard you will give that sauce a real kick of flavour. Finish off under a hot grill with breadcrumbs & gruyere on top.

Pure Genius!

Baked Tilapia

This recipe is incredibly simple. I was originally looking for a white fish recipe for on the BBQ but the weather did not oblige so I baked in the oven instead

Melted butter with lemon is brushed over your fish and finely chopped herbs are added…I used coriander from the garden. The cooked in a pre-heated 180C oven for aprox 10 minutes. Tonight I served with my cous cous salad but it will go with almost anything.

Smoked Salmon & Prawn Pies

I came up with this recipe after a couple of times making my Salmon in Cream & White Wine. I have said already many times that the Pies that are on Food Devil are very tasty. Especially the Lamb Potato & Caramelized Onion Pies with chilli, coriander & ginger if you have not tried these you really have too.

But onto this post. I wanted to make a Fish pie and I also wanted to make it in Cream & White wine so I came up with the below recipe. In the pie you have poached Tiger Prawns and when the pie in placed into the oven the cream/wine & leek sauce is poured over smoked salmon so that will also poach during the cooking process. By using frozen pastry it all makes it super easy and quick and the end results are super tasty.

Macaroni with Cheese

This has been a while…..

I have recently returned from a very enjoyable and long holiday and I got to admit have taken some time to get back into my routine with cooking etc. I have however found myself trawling thru my old favourites from this site as a help to get me back into things

First up on my return is a quite legendary dish from the States that is amazingly simple to get together. One note on it when choosing your cheeses: take parmesan & mozzarella for definite but then you can choose whatever other grated cheese you prefer with those 2

Tartiflette

The French most certainly know how to cook & if I was to undertake any type of cooking course it would most definitely be in French Cuisine. 
So it really excites me when I come onto a French classic that I was not aware of before. The Tartiflette has its origins in the French Alps & when you eat it you can certainly see why. The Crème Fraiche & Wine combined with your cooked potato with the mixture of melted Reblochon Cheese on top is very delicious. The one thing I have learned on this recipe is that it needs Reblochon….so seek the cheese out and try it…..you will not be disappointed