Category Archives: Cooking

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Mulligan Chowder Receipe

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You will need…

  • 2 celery sticks finely diced
  • 1 medium onion finely diced
  • 1 carrot finely diced
  • 1 potatoe cubed (cm cubes)
  • 1tble spoon flour
  • ¼ cup white wine
  • 1 tesp chopped dill
  • 1/2  tsp cayenne chilly  pepper
  • Chopped fresh flat leaf parsley
  • Generous ¼ pint fresh cream
  • Salt and black pepper to taste
  • Generous ½ pint fish stock (from tesco fish stock pots)
  • 500 grms Morgans Fish chowder mix
  • 100 grams cooked prawns (aldi pink pack)
  • Olive oil and knob of butter

 

Method:

Put the celery, carrot and potato in a steamer for 5 mins to soften.

In a thick based saucepan heat the oil and add the butter. Fry the onion and add the cayenne pepper and season with black pepper.

Reduce the heat Add the flour to make a roux and stir quickly.

Now add the steamed vegetables stirring continuosly

Add the wine and allow to simmer a bit… next add the stock.

Bring to a simmer and add the Morgans fish chowder mix. Simmer for 5 mins

Separately defrost the cooked prawns and add to the mix for a further 3 mins

Black pepper Season to taste and remove from heat

Finally stir in the fresh cream and fresh herbs

Serve with mulligan wheaten bread !!

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Fish Pie

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Fishermans Catch Fish Piefish pie

Ingredients

  • 900g of chowder mix (Sold in the Shop)
  • 700g of potatoes
  • 1 pint of milk
  • 4oz of frozen peas
  • 1 onion chopped
  • 2oz of butter
  • 2oz of flour
  • 4oz of grated cheese
  • 1 tablespoon of wholegrain mustard (optional)

 

Cooking Instructions In a pot add the chowder mix and chopped onion and cover with milk. Bring to the boil and drain. Set aside the fish and drained milk.

In a pot melt the butter and add the flour. Add the drained milk and slowly bring to the boil, and then add the grated cheese and wholegrain mustard. To this add the part cooked chowder mix and frozen peas. Place in an oven proof dish.

Place peeled and chopped potatoes into a saucepan and boil for 8 minutes. Drain and add butter and milk and cream together. Cover the dish of chowder mix with the cooked potato and sprinkle with grated cheese. Bake for 20 minutes at 200°C.

Serve with crusty rolls.

 

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Chinese Chicken Curry

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Chicken Curry

Ingredients:

3 chicken breasts cubed

1 onion chopped

2 tsb Garam Masala

1 tsb ground coriander

2 tbl sp curry paste

Ginger

3 cloves garlic

100g apricots chopped

2 peppers chopped

4 apples chopped

Tin chopped tomatoes

Chicken stock

Fry in pan or bake in oven  the chicken cubes till cooked ( 20 mins)

Heat some oil in saucepan and add the onion ,ginger,and garlic . sweat for 2 mins then add the garam masala coriander and fry for another minute. Add the peppers and curry paste. Pour in  chicken stock and simmer, also add the tomatoes apricots and apples.simmer for about 20 mins till apples are soft.

Liquidise the cool mixture if required and then add the cooked chicken to the mix

Allow to simmer for 10 mins before serving with naan bread and long grain rice.

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Mulligan Stew

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 Stobhach ó Maolagáin

Mulligan Stew can also be referred to as Irish Stew. Mulligan Stew has been cooked down through the generations in Irish homes by combining a meat, a starch (flower), and vegetables to make a hearty, easy and satisfying meal.

Mulligan stew is the original one-pot meal. The stew is a rich stew made with  mutton but lamb or beef may also be used and cooked with vegetables like potatoes, parsnips and turnips.

The stew is ideally slowly cooked so that it develops a complex, hearty flavor, and it is generally served hot.

Start by selecting stew meat. The classic choice in Ireland is mutton – meat from sheep over two years of age. You can also use lamb or a tough cut of beef. Cube the meat and sauté it with garlic in a large pot, making sure to turn it so that it browns on all sides. Add herbs like thyme and bay leaves along with a dash of sugar and enough beef stock to cover. Continue to simmer.

In a heavy pan, saute onions, cubed potatoes, carrots, turnips, and other vegetables of choice.

Add these vegetables to the pot with the softened meat and cook for another 40 minutes or so, until all  the ingredients are tender. Thicken the stew  for 15 mins with some mashed cooked potatoes

Serve hot, sprinkled lightly with parsley.

 

Ingredients

1 Kg of mutton (or similar) cut into cubes

8 Potatoes (medium)

1 Cup of Barley (rinsed)

5 Sliced Carrots

2 Sliced Parsnips / turnip if desired

2 Large onions

4 Potatoes cooked and mashed.

2 Cloves garlic,

White ground pepper and salt to season

Sugar

Fresh Thyme

Parsley to garnish