Recipes

Dec 4th 2018

Niall’s Aubergine Lasagne

by Michelle Moroney

Serves 6-8   Ingredients 3 onions diced 4 cloves garlic pressed or finely diced bay leaves thyme rosemary 200 grams quinoa 2 tins chopped tomatoes 1 small carrot grated 4-5 aubergines Parmigiano   Instructions Slice all the aubergine lengthwise about half cm thick. Cover them in olive oil and salt, placing them on a baking sheet in an oven at 180 degrees for about 30 mins. They should start to brown but should not be …

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Jun 28th 2018

Green Pesto

by Michelle Moroney

  Ingredients: 2 cups fresh herbs/greens (basil, parsley, blanched nettle, wild garlic, kale, baby spinach) 1⁄2 cup freshly grated Parmesan-Reggiano cheese 1⁄2 cup extra virgin olive oil 1/3 cup nuts (walnuts, pine nuts, hazelnuts) 3 garlic cloves, minced (about 3 teaspoons) Juice of 1⁄2 lemon 1⁄4 teaspoon salt, more to taste freshly ground black pepper to taste   Method: Heat a small frying pan over a low heat. Toast the nuts …

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Jul 27th 2016

Sun Burgers

by Michelle Moroney

Makes 8 Burgers   Ingredients: 200g ground or finely chopped sunflower seeds 1 medium carrot, grated 1 large celery stick, chopped finely 1 small onion, chopped finely Large handful of Parsley, chopped finely 1 large potato boiled and mashed 1 egg 1 clove garlic 1 tbsp extra virgin olive oil Pinch chilli powder Half flat teaspoon of garam masala, tumeric & wholegrain mustard Salt & Pepper to taste   Method: Mix all the ingredients together in a …

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Mar 4th 2016

Shepherdless Pie

by Michelle Moroney

Classic Traditional Lentil Shepherd’s Pie Serves 4 225g lentils (red or brown) 1 large onion 1 stick celery 100g carrots 2 field mushrooms 2 cloves garlic (chopped finely) 1 tsp thyme 1 tsp oregano 1 tsp marjoram Large pinch of chilli powder 1 bay leaf 1 vegetable stock cube Tomato puree Tin of tomatoes Rapeseed oil 800g potatoes (approx 6 medium potatoes) (mashed, creamed with olive oil, butter, salt, pepper & nutmeg) Salt & pepper to taste 1) Place …

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Mar 4th 2016

Baked Stuffed Onions

by Michelle Moroney

BAKED STUFFED ONIONS Ingredients: 4 medium onions 100g grated parmesan cheese 80g butter, chopped into cubes 3 free range eggs 1 bay leaf & 1 sprig of rosemary Sea salt & freshly ground pepper A large handful of finely chopped spinach A large pinch of nutmeg Cream of balsamic vinegar Method: Cook the onions in boiling water and bay leaf for 15-20 minutes.  When cooked, remove and drain for a few minutes. …

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Dec 2nd 2015

Fiona’s Tantalizing Thai Coconut Curry

by Michelle Moroney

Fiona’s Tantalizing Thai Coconut Curry  

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