Author Archives: Uisce úr

About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.

Chilli oil

This one is easy. Remove the stems from dried chillies and split them. Add them to 500ml olive oil in a saucepan and heat gently until the chillies begin to sizzle. Remove from the heat, cool and bottle. The oil … Continue reading

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Chicken Tarka

My poultry adaption of Tarka dahl, the traditional Bengali vegetarian dish of Chana Dahl, gram and cumin. 1 chicken breast, cubed 1 1/2 cups chicken stock 200g chana dhal (yellow dried split peas) Water for cooking the dahl 1 cup … Continue reading

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Bubble & Squizza

Bubble & Squizza: Bubble and squeak (fried mashed potato, leftover vegetables and egg) topped with mozzarella and Parmesan then grilled. Nothing wrong with adding anchovies, olives, tomatoes etc. Mix in a few herbs too. Any leftover vegetables are good but … Continue reading

Posted in cheese, Con-fusion cooking, fritters, fusion, Italian, Leftovers, pizza, Traditional, turkey, Uncategorized, vegetables, Vegetarian | Tagged | 2 Comments

Pina colada Trifle

Pinacolada trifle, assembled from rum-soaked sponge cake, chopped fresh pineapple, coconut cream custard, whipped cream and toasted shredded coconut. No jelly in this one but you could add it if you like. A large sponge cake, broken up in a … Continue reading

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Lyn’s Ricotta & Spinach Rolls

RICOTTA & SPINACH ROLLS For the vegetarian gourmet. Ingredients 1 200g tub Ricotta 250g frozen spinach 50g fetta (I used persian fetta) 1 onion diced 1/2 tsp crushed garlic 1 tsp whole grain mustard 1 cup grated cheese 1 egg … Continue reading

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How to F**k a Duck – and make Really Good Duck Soup.

I was disappointed the other day in the outcome after faithfully following an on-line recipe for slow roasted duck, that promised tender and succulent duck meat. The recipe was as follows: How to Roast F**K a Duck: The Basic Technique: (AKA … Continue reading

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