This tartar sauce recipe is quick and easy and consists of only four basic ingredients. Tartar sauce goes great with a tonne of different fish dishes, my favourite has to be the classic fish and chips. I do my own homemade fish and chips with a nice beer batter, a great way to finish off the dish is with a nice helping of home made tartar sauce.
Well, time flies! It’s been exactly two years to the day since I set up this blog. I’ve really enjoyed sharing my food adventures and some of my recipes with you all. Some of my favourites from the past year include the sushi sessions, the Aldi pizza oven and also a good old fashion Irish roast dinner.
Baked potato wedges are a versatile and easy dish to accompany a wide range of dishes including fish, burgers or a roast beef or chicken dinner. The list goes on. They are also delicious for a lunch time snack on their own too.
Being Irish, potatoes play a big part in my meals. Be it mashed potatoes, roast potatoes, chips or potato wedges. I’m a big fan of baked potato wedges as they are so crunchy and tasty.
My simple baked potato wedges recipe is really easy to follow and takes less than 45 minutes before they are ready to serve.
They are healthier option than deep fried potato chips but are still delicious.
I have experimented with a lot of different herbs and spices with my potato wedges so I’d encourage you to try the same. They are so easy to make and when you try to add different herbs and spices, you always get a wonderful taste off them.
Some of the herbs and spices I’ve used include garlic, cumin, paprika, smoked paprika, cajun, peri peri salt, pepper, sage and parsley. I’m sure you get the picture, potato wedges are so versatile and easy to make that I’m sure you’ll enjoy them with the dish you are cooking.
If you fancy some spicy potato wedges, you can always throw in some roughly chopped chilies, dried chillies, chilli powder or cayenne pepper. Adding a bit of hotness gives your wedges another kick and can go really well on their own as a light lunch option.
A rule of thumb I would use for a portion of potato wedges is to use one large potato per person or else two medium per person depending on what size of potato you buy.
I’ve tried this baked potato recipe with a wide variety of potatoes including Kerr Pink’s, salad potatoes, roosters, queens and marie pipers. All have turned out delicious!
Baked Potato Wedges Ingredients
- Potatoes – As I stated above, any type of potato will do. I’d recommend experimenting with a few different varieties and seeing if you can see a different or preference
- Olive Oil or Rapeseed Oil
- Herbs and/or Spices – In the below pictures, I’ve made a simple smoked paprika, salt and pepper wedge.
Baked Potato Wedges Method
- Preheat your oven to 220 degrees
- Chop your potatoes into small wedges, see the pictures below for the size I normally chop them to. Do not chop them too thick as they can be hard to cook through otherwise. Try to get all your wedges in or around the same size so they cook consistently
- In a baking tray, add your wedges and then generously cover with oil on all sides. The oil will really help to make them nice, brown and crunchy
- Next, you can add your herbs and spices. Give all your potato wedges a nice sprinkling and make sure they are covered generously.
- Put in the oven for 30 – 40 minutes. I always take them out every 10 minutes or so to give them a shake. You can add a bit more herbs or spices if they need it
- Eat on their own or serve with your favourite dishes as a side dish or a trimming
Tani Sushi is a Japanese sushi restaurant located in the heart of Terenure. It is one of my favourite sushi restaurants in Dublin so I thought I’d post up my Tani Sushi Review and spread the word.
Tani Sushi in Terenure is open nearly 5 years now. It’s a huge hit among my friends and family. Each time we go, it is always busy so I’d recommend booking. Especially on the weekends. Any time I’ve gone without a reservation, the staff have been very helpful and have seated us within 10 minutes.
Dublin has a few good sushi restaurants, my favourite used to be Aya in the city centre. Aya has closed down now and was replaced by Yo! Sushi which I wouldn’t rate as highly as Aya or Tani, but that’s for another day! Other sushi restaurants I enjoy are Michie Sushi and Musashi but I tend to return to Tani as it’s close by and is always consistent with their level of service and food.
The restaurant itself is relatively small but that adds to the cosy and intimate atmosphere. The tables are well spaced which gives you and your friends a good bit of space between you and other guests. If you’re in the mood for staying in and eating, they also offer a takeout or delivery option which is handy. I’ve never used it myself but have seen a good few locals coming in to place and pick up their orders.
Tani’s waiters and waitresses are always really friendly, they’re attentive and will always fill up your water glass or green tea.
Tani offers a wide variety of Japanese delights including Gyozas (deep fried dumplings), Katsu Curries, Teppanyaki dishes and traditional sushi. At this point, I’ll admit that I’ve tried most of the menu in this place and cannot fault any of the food.
The freshly made sashimi always tastes delicious, it can take a little time for it to come out but it’s not too long. The chefs are able to present the sushi beautifully. It almost makes you feel guilty to eat it.
Their sushi rolls are delicious and very filling. Some restaurants can disappoint with the amount of filling that goes into the sushi rolls in other restaurants, but not here.
Tani’s fried rice dishes are lovely. if I’m not in the mood for a feast of sushi, I’ll typically order the Cha Han with chicken. The Cha Han consists of fried rice cooked with chicken/prawns/beef and vegetables.
If you haven’t guessed, I’m a huge fan of sushi. You can see some of my other sushi posts on my blog such as my:
My recommendation for what to order in Tani would be the Agedashi Tofu. This dish is prepared by frying chunks of Tofu in a light batter with soy sauce. You should also try one of their chefs plates, an assortment of nigiri, sashimi and maki. Last but not least, I’d recommend you try one or two of their sushi rolls. My favourites are the spicy salmon roll and the spider roll.
You can find Tani Sushi located at 93 Terenure Road North. Their website is www.tani.ie. I have no affiliation with Tani Sushi. I just enjoy their food!
Thanks for reading and be sure to leave a comment below!
The Dyson V8 is Dyson’s latest handheld cordless vacuum. Being a technology nerd as well as a food lover, I thought I’d throw up my Dyson V8 review.
I purchased the Dyson V8 Absolute just over a month ago so I’ve given it plenty of time and put it through it’s paces in day to day use before I wrote this review. I thought it would be better to wait this amount of time just so the shiny toy bias wears off.
This is my Chinese Orange Chicken Recipe. Two years ago, I posted my Chinese Lemon Chicken recipe which went down a hit. This is a similar recipe except I’m using a different batter mix and also substituting the lemon for orange.
This is one of my favourite Chinese takeaway dishes and from reading online, it appears that it is a huge hit with loads of people, especially in the United States where Panda Express do a famous Orange Chicken dish.
My version is really easy to make and is simple and delicious, it only requires 3 simple ingredients: chicken breasts, Robinson’s orange fruit juice and cornstarch or corn flour. A lot of recipes I’ve seen require you to marinade the chicken or to prepare the orange sauce from scratch, but I find that if I want a simple and quick dish, the below recipe satisfies my needs. My friends who run Chinese restaurants also use the same recipe as below and it flies out the door which is a good testament to their food and cooking.
This dish accompanied with fried rice goes really well too so why not check out my fried rice recipe while you’re here.
If you’ve tried this Chinese orange chicken recipe or have any hints or tips, please leave a comment at the bottom of the page. Don’t forget to like and share on Facebook too.
- Medium Free Range Chicken Breasts – I serve one chicken breast per person. Try to use free range chicken breasts if you can
For the Sauce
- 500ml of Robinson’s Orange Juice (Feel free to experiment with lemon juice either)
- 2 Tablespoons of Corn Flour
- Salt and Pepper for Seasoning
For the Batter
- Corn starch – you will need enough to cover the chicken breasts so I’d recommend at least 200 to 300 grams
- You could try my beer batter recipe either if you wish.
- Set your deep fat fryer to 180 degrees
- Pat down and dry the chicken breasts with kitchen paper
- Butterfly the chicken breasts, butterflying the chicken breasts helps it cook quicker. If you’re not comfortable with butterflying the breasts, then just cut them in half. Here is how to butterfly the breasts:
- Lay the breast flat on a chopping board
- With a knife, make an incision along the side of the breast and cut until you nearly reach the other side but don’t cut through it
- Open up the meet so as to resemble a butterfly
- Season the chicken with salt and pepper
- Cover the chicken with corn flour so that all the breast is covered
- Carefully put the chicken into the deep fat fryer and fry until golden brown. This should take between 3 to 5 minutes depending on how thick your chicken is
- Take out of the fryer and drain off any excess oil
- Put the orange juice into a pan and bring to the boil
- Add a little water to the corn starch and mix until all lumps are removed
- Add the corn flour mixture to the orange juice slowly. This will help thicken the sauce
- If it is still very runny, add more corn flour
- Place the chicken onto a plate and add the orange sauce on top
- Enjoy your Chinese orange chicken!
In this post, I’m going to explain how to make sausage rolls. This is a really simple recipe to follow and the sausage rolls go down very well for finger food if you’re having a party or for a naughty snack.
I grew up eating sausage rolls for lunch from my local deli counter, once I made my own though, I haven’t looked back. The store bought ones just don’t taste as good or satisfying as a fresh batch straight out of the oven.
All you need are four ingredients – sausage meat, puff pastry, onions and egg. There’s also plenty of ways to chop and change the recipes but the below guide will give you the instructions on how to prepare your filling, roll the pastry and bake. Do experiment with different types of sausage meat like sage and onion or different herbs and spices like parsley, thyme or spice it up with some chillies in the mixture.
There is nothing nicer for a Sunday roast than a nice rib of beef on the bone. In this post, I’ll share my recipe for cooking the perfect roast rib of beef on the bone.
I’m a big fan of Sunday dinners, nothing beats a nice piece of chicken, ham or beef along with roast potatoes and all the trimmings. One of my favourites is roast rib of beef on the bone.
The cut of meat is really important, I always go to my local butcher and get a nice cut off him. If you’re unsure of the size of meat you need, your butcher will be able to advise on how much you need. Rib of beef isn’t cheap, so I’m always cautious when I cook it that I do not over do it. I guess it depends on how you like your meat cooked, I really enjoy a rare piece of steak so I do my rib of been in the same fashion. There is nothing worse than over cooking this cut of meat because if you do, it turns to rubber.
Here are the steps I take to make a perfect roast rib of beef on the bone for Sunday dinner. Some of the tips for roasting rib of beef I’ve picked up along the way are as follows:
- Never cook the meat straight out of the fridge, you need to let it come up to room temperature. If you cook the beef while the inside of the meat is still very cold, it won’t cook as evenly or as nicely
- Remember that you can always cook a rare piece of meat further but you can’t undo a well done piece! Basically, don’t over cook!
- Rest the beef after you’ve taken it out of the oven – Do not go carving it straight away! Letting it rest allows the moisture to stay inside the meat to add flavour
- If you don’t have one already, make sure you have a good sharp knife for carving. There is nothing worse than trying to cut a piece of meat with a blunt knife.
- Roast Rib of Beef on the Bone
- 2 x Whole Bulbs of Garlic
- 1 x Large Onion
- Salt and Pepper
- Olive oil
- Preheat your oven to the maximum temperature – 235 degrees
- The night before or a few hours before you intend to cook, rub salt on the rib of beef to dry out some of the moisture
- Take out the cut of meat a good 3 to 4 hours before cooking so you have it at room temperature.
- Rub oil, salt, pepper, thyme and garlic onto the piece of meat
- Chop up the onion roughly and place at the bottom of your roasting tin
- Put the beef into the oven for 20 minutes at the highest temperature. This will help to seal the outside
- Reduce the temperature after 20 minutes to 170 degrees and cook for 40 minutes for rare, 50 minutes for medium rare.
- Rest the meat for at least 20 minutes before serving
If you are going to make a roast rib of beef, why not try and make homemade Yorkshire puddings too! They are delicious and really simple to make. Click above for my recipe and instructions!
Here is my Yorkshire Pudding Recipe. Yorkshire Puddings are a must have in a Sunday roast. I used to always buy the frozen, pre-made puds in the supermarkets until I realised how easy they are to make. Yorkshire Puddings consist of only 3 main ingredients, all of which you probably already have at home. Flour, eggs, milk. Add salt and pepper and you’re ready to go.
I’m a big fan of chicken fajitas. Typically I would buy an old el paso kit and use that to season my chicken and vegetables but recently, I discovered how easy it is to make my own seasoning paste. Below, you will find my easy chicken fajita recipe which is made from scratch. This recipe goes really well with homemade guacamole and salsa. The tortillas are also very easy to make and taste really nice and fresh when served warm.