by Michael Hatcher | Jul 16, 2020 | Guest Recipes, Recipes, Season 5, Sweet Recipes, Vegetarian Recipes
The Red Fizz Tobie Puttock Ingredients: Serves 2 60g frozen berries 1 teaspoon coconut sugar 1/2 lemon, juiced 4-6 freshly picked mint leaves 1 vanilla pod, split Approx 500ml Sparkling water Ice Method: Pop the frozen berries, coconut sugar, lemon juice, mint and the...
by Michael Hatcher | Jul 16, 2020 | Ben O’Donoghue Recipes, Recipes, Savoury Recipes, Season 5, Vegetarian Recipes
Falafel Spiced Yoghurt Ben O'Donoghue Ingredients: 2 ½ cups of chickpeas soaked for at least 24 hours 1/2 cup finely diced celery 1/2 cup of chopped spring onions 1tbsp of chopped parsley 1/2 teaspoon of turmeric 1/4 teaspoon chopped chilli 1 teaspoon Sesame seeds ½...
by Michael Hatcher | Jul 15, 2020 | Ben O’Donoghue Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 5
Chilli Mussels Ben O'Donoghue Ingredients: Serves 4 50g butter 3 cloves garlic, chopped 1 bunch spring onion, whites chopped, green tops thinly sliced to garnish 1 kg live pot-ready mussels 400g can chopped plum tomatoes 375 ml can of beer of your choice (two big...
by Michael Hatcher | Jul 15, 2020 | Ben O’Donoghue Recipes, Pork Recipes, Recipes, Savoury Recipes, Season 5
Tray Bake Pork Chop with Parsnip and Pear Ben O'Donoghue Ingredients: 4 loin pork chops skin on (make sure they have a good fat layer to keep them moist) Salt and pepper 1 head of garlic 1/2 x bunch thyme 3 pears cut into quarters and remove the seed segment 3...
by Michael Hatcher | Jul 14, 2020 | Guest Recipes, Recipes, Season 5, Sweet Recipes, Vegetarian Recipes
Ginger and Cardomon Syrup Tobie Puttock Ingredients: 200g fresh ginger, roughly chopped 1/2 cup of lime juice 10 cardamom pods 100g coconut sugar 750ml of water Method: Put all of the ingredients into a small saucepan, bring to a simmer for 20 to 30 minutes or until...
by Michael Hatcher | Jul 14, 2020 | Chicken Recipes, Guest Recipes, Recipes, Savoury Recipes, Season 5
Curry Tsukemen Chef Kinsan Ingredients: Serves 2 180g Ramen noodles (2 bunches) 100g Chicken Thigh, sliced 300ml Water 1 tsp Dashi Stock Powder mixed with 500 ml water 2 tsp Soy Sauce 1 tbsp Obento Mirin Seasoning 1 tsp Obento Cooking Sake 2 cubes S&B Golden Curry...
