Vegetarian Chilli Con Carne Recipe

So I’ve been on a bit of a health buzz lately. One of the things I’ve been trying to do is cut down on the amount of meat in take week to week. I’ve tried substituting meat for vegetables in dishes like chicken fajitas and also vegetarian chilli con carne. I love regular chilli con carne but decided to mix it up and use vegetables instead of beef. The results were surprisingly positive. I’ll admit that I missed the texture of the beef a little bit but all in all, it’s still a nice dish and has made it onto my list of go to recipes for my regular week.
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Tartar Sauce Recipe

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.

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Baked Potato Wedges Recipe

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

  1. Preheat your oven to 220 degrees
  2. 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
  3. 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
  4. Next, you can add your herbs and spices. Give all your potato wedges a nice sprinkling and make sure they are covered generously.
  5. 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
  6. Eat on their own or serve with your favourite dishes as a side dish or a trimming
  7. Enjoy!


wedges in a baking tray

Put the wedges in a baking tray

herbs and spices for wedges

Add herbs, spices, olive oil, salt and pepper over the wedges

Oven baking instructions

Bake in the oven at 220 degrees

Serving suggestion

Served with burgers

chinese orange chicken

Chinese Orange Chicken Recipe

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.


  1. Set your deep fat fryer to 180 degrees
  2. Pat down and dry the chicken breasts with kitchen paper
  3. 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:
    1. Lay the breast flat on a chopping board
    2. 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
    3. Open up the meet so as to resemble a butterfly
  4. Season the chicken with salt and pepper
  5. Cover the chicken with corn flour so that all the breast is covered
  6. 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
  7. Take out of the fryer and drain off any excess oil
  8. Put the orange juice into a pan and bring to the boil
  9. Add a little water to the corn starch and mix until all lumps are removed
  10. Add the corn flour mixture to the orange juice slowly. This will help thicken the sauce
    1. If it is still very runny, add more corn flour
  11. Place the chicken onto a plate and add the orange sauce on top
  12. Enjoy your Chinese orange chicken!

Simple Ingredients


Butterfly the chicken breasts


Cover the chicken with the cornflour


Bring 500ml of orange juice to the boil


Boil the orange sauce in a saucepan and add cornflour to thicken


Drain the excess oil off the chicken


Pour the orange sauce over the chicken


There you go, my Chinese orange chicken recipe


How to Make Sausage Rolls

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.

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Easy Hummus Recipe

I’m on a bit of a health buzz at the moment and trying to watch what I’ve been eating which means my pizza oven is getting a well deserved rest after the long summer. I tend to snack a lot and normally I run to the sweets press for a bar of chocolate or packet of crisps but I’ve turned to making hummus as I find it tastes nicer and isn’t the worst option when eaten in moderation. Check out my easy hummus recipe below.

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pizza barbecue

Cooking Pizza on Barbecue

In this post I’m going to talk about cooking pizza on barbecue. So in recent posts, I’ve been focusing a lot on pizza! Who doesn’t love a delicious thin base pizza with lashings of cheese, salami and some tomato sauce. You can check out some of my posts including healthy pizza toppings, my duck pizza recipe and my yeastless pizza dough recipe for some inspiration or ideas on what to make. I’ve cooked pizzas and garlic breads in my barbecue with a pizza stone for a few months now. Ever since a friend mentioned that it was worth trying, I decided to give it a go and experimented with different techniques until I got some really decent and consistent results. I have not looked back since! I always had a pizza stone that I used in our electric oven and found it to be ok, when compared to a metal tray, it made a small difference to the base, nothing special but where it really showed a huge improvement was in the barbecue.

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enjoy yeast free pizza dough

Yeastless Pizza Dough

I hope you enjoy my yeastless pizza dough recipe below. I’m a big fan of pizzas and make them all the time at home when I have the time. The no yeast pizza dough is super easy and can be made when you’re in a rush or simply don’t have enough time to let the dough rise.

I really enjoy making pizzas from scratch, I normally leave it until the weekend when I have a bit of time and can plan it out. This is because the dough recipe I use (courtesy of Jamie Oliver here) requires me to leave the dough rise for an hour. This week, I was in a rush but was craving a pizza so decided to experiment with a dough that didn’t require yeast which meant I could make the dough quickly, stretch it out and put it straight into the oven.

This yeast free pizza dough recipe is really simple. Add all the ingredients into a bowl for your food mixer with a dough hook attachment and let that do the work for you. Don’t be afraid if it isn’t coming together, the key is giving the mixer time to blend it altogether. From experience, this can take up to 7 or 8 minutes before it starts to take the form of a dough, so resist the urge to add more water or flour for the time being. This dough will come out crispy and perfect every time!

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Healthy Pizza Toppings

I’m a big fan of delicious pizzas, I make them from scratch and always throw on lashings of lovely delicious toppings like salami, mozzarella cheese, bacon, ham and salmon. I’ve even made pizza with duck! The one thing about pizza though, is that it is not the most healthiest dinners if you’re planning on watching the calories. So in an attempt to try and be a bit more healthy and feeling less guilty, I’ve made some nice pizzas using healthy pizza toppings by ditching the cheese and tomato base. Although I don’t think the base is actually that bad, seeing as it’s just tomato but I’ve decided to try something completely different, just to give another twist to my homemade pizzas.

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Bacon Mushroom Gnocchi Recipe

Gnocchi is such a simple yet delicious dish. Something we make when we’re stuck for time and want something tasty and filling. This bacon mushroom gnocchi recipe uses basic ingredients and takes only 10 minutes to prepare. Perfect for nights where we finish work late or for when we don’t have much time to prepare lunch or dinner. In the recipe below, I’ve used truffle oil to add a bit of a kick. This dish will go well without the truffle oil also but I’d recommend adding it if you have it. Continue reading