Chicken with Mushrooms and Green Beans: Sara Kubiak Serves 2

2 chicken fillets

12-14 mushrooms

green beans (handful)

1 fresh chili (optional) to your own taste

2 large potatoes (for mash)

rape seed or olive oil


fresh parsley (keep some for the potatoes)


nutmeg (a pinch)

flour/corn flour (tablespoon)

Marinate the chicken in the juice of half a lemon and Nandos chilli sauce if you wish.

Put rape seed oil into a pan (I used a deep saucepan with a lid). Place the chicken into the pan and fry off both sides for about 2/3 minutes each or until golden brown. Add in a bit of butter and place mushrooms around the chicken. Place lid on pan.

Prepare the beans by washing them and cutting into inch long pieces. Chop parsley and the chilli.

Peel and cut the potatoes into pieces and put in pot with water and boil for 15 mins or until soft. Use floury potatoes, as waxy ones will just give you a sticky consistency.

Put the chopped chilli in the pan and the beans on the mushrooms. Replace lid. Let it simmer for 5 minutes and then sprinkle parsley on top and replace lid again.

Once the potatoes are cooked, drain them and mash with a fork or mixer. Add in a generous amount of butter to make it creamy and a bit of milk and the nutmeg to your own taste. Sprinkle the rest of the parsley on top of the mash.

To check if the chicken is cooked, cut into the thickest part of one of the fillets. If it is still pink, cook longer until done. Put potato onto plates (heat the plates up before hand as the veg cools down fast), the chicken and the veg, leaving the juices in the pan. Make sure the heat is on low and put in a tablespoon of cornflour or flour (make sure it’s not lumpy) and using a whisk stir in the flour to make a sauce. Pour this over the veg, or over the potatoes or meat if desired.


Carmel Nic Airt: Stiobhach Gaelach (say “Stiov-uck  gway-luck” if you are not an Irish speaker)

1-1.5kg neck of shoulder lamb pieces

Bouquet Garni, fresh parsley, thyme and bayleaf, tied together. 3 large onions finely chopped


Freshly ground Black Pepper

3 or 4 carrots cut into bite size pieces

1 small turnip cut as above

Some small potatoes peeled and cut in halves or large potatoes cut into chunks

Fresh Parsley chopped

Dash of Worcester Sauce (optional)

1. Ask butcher to trim lamb and remove bones for you to take too.

2. Place meat & bones in a pan and cover with cold water. Bring to the boil, drain off water and rinse the meat quickly.

3. Place meat back in pan adding bones, Bouquet Garni and all the vegetables, except potatoes.

4. Cover with cold water.

5. Simmer gently for 1 hour, skimming off foam as it rises. (Important as leaving the foam will affect both flavour and the appearance of finished dish.

6. Add potatoes & salt.  Cook for  25 mins until potatoes are done.

7. Remove bones and Bouquet Garni.

8. Add a dash Worcester Sauce.

9. Serve in deep bowls sprinkled with chopped parsley with some brown soda bread.

Serves 4-6


A Wickham: A Kiwi Classic: Bacon & Egg Pie (with thanks to my lovely hostesses.)

Rachel and her bacon & egg pie


175 gm of puff pastry ready to roll out

5-6  rashers of bacon cut into large pieces

5-6 eggs

Roll out pastry and use half to line a metal pie dish. Cover base with pieces of bacon and break in eggs (leaving whole) evenly over the surface. Cover with the remaining rolled out pastry.  Decorate and/or glaze the top if you like.  Bake at 200C for 30-40 minutes until golden brown.  Cut into hearty wedges and enjoy with hot vegetables, or a salad, or cold as part of a picnic or lunch.

Serves 5 – 6

Recipe can doubled, tripled etc. according to the occasion. Extra ingredients may be added if liked, e.g. sliced tomatoes, grated onion, corn kernels etc.



Jenny's hens in their movable house in New Zealand.

Jenny's hens provided the eggs for her bacon and egg pie.


















Michael O’Neill: Inchydoney Beef Stir-Fry

450g (1 lb) sirloin or topside beef, cut into fine strips

Oil for frying

225g (8 oz) fresh stir-fry vegetables, cut into fine strips


1 T oyster sauce 

2 T soy sauce

1 T dry sherry

2 cloves garlic, chopped

2 t cornflour


Mix marinade ingredients and add the beef. Heat wok or large pan. Add oil and stir-fry the vegetables until crisp tender, remove.

Stir-fry beef in batches. Return the vegetables to the wok, add 2- 3 T of water and the oyster sauce serves 4 with noodles, pasta or rice.


Sausage & Potato Salad: Avril Allshire, Caherbeg Free Range Pork

Serves 4

800 g / 1 ¾ lb new potatoes, cut into small cubes

1 x 300g packet of Rosscarbery Recipes Traditional or Cumberland or Spicy Sausages

1 small onion, peeled & chopped

6 tbsp white wine vinegar

2 level tbsp Dijon mustard

freshly ground black pepper

225g / 8oz frozen peas

2 tbsp olive oil

1 red pepper, de-seeded & diced

6 tbsp chicken stock

½ level tsp salt

chopped parsley


Boil the potatoes for 7 minutes, then add the peas and boil for a further 3 minutes. Drain well, turn into a large bowl and leave to cool.

Meanwhile, cook the sausages. Slice them thickly.

Add the sausages to the potatoes and peas.

Heat the oil in the pan and cook the onion and red pepper until they are soft. Add the vinegar, stock, mustard, salt and some pepper to the pan, and bring to the boil, stirring.

Pour the hot dressing over the potato mixture and toss lightly until the mixture is completely coated.

Spoon the salad into a serving dish and sprinkle with the parsley.

Serve warm or cold.

Note: I have adapted this recipe from a Classic German Sausage and Potato Salad.


Braised West Cork Lamb Shanks with “Clonakilty Black Pudding” crushed potato:

Peter Paszkiewicz, Market House Restaurant

Serves 4

4 lamb shanks.

Roughly chop:

1 large onion chopped

2 carrots chopped

1 large leek chopped

3 sticks of celery chopped

Whole pepper corns

3 bay leaves

5 cloves of crushed garlic

1ltr of rich chicken stock or bouillon

Glass of red wine

Olive oil

2 spoons of honey

100 g tomato paste

For crushed potato

4 large pink rooster potatoes

Clonakilty black pudding

Bunch of scallions chopped

Olive oil

Lamb shanks

To braise the lamb you will need a deep saucepan that is suitable for the size of the shanks. Using a frying pan, brown the shanks on each side and place in braising pot. Add in tomato paste, vegetables, garlic, bay leaves, peppercorns and honey. Pour in the bouillon and wine, making sure that the meat and veg are well covered in the liquid. Bring it to boil and place (covered with lid or foil) in preheated oven on 120° c for about 1½ hours.

After 30 min move shanks slightly to prevent sticking to the bottom of the pan.  Repeat that once more during the course of cooking.  Shanks will be ready when the meat starts to slightly peel of the bone.  When ready, remove shanks from the pot and place the remaining liquid on the gas burner, reducing it slowly until the sauce thickens (you can strain it first but it is much better to keep veg in the sauce).

Crushed potatoes:

Bake the roosters in the oven with the skins on until slightly soft, cool them down completely and cut lengthwise. Next using a dessert spoon, scoop out flesh of the potato into a container.

In the frying pan, fry the diced black pudding using olive oil. Add the potato and scallions, and mix well adding olive oil if the mixture becomes to dry.

To finish:

In the oven reheat shanks if they cool down too much, place on the plate with a spoon of hot crushed potato and cover with sauce.

As much as it may seem like a lot of work, putting all your efforts to it will be rewarded with a delicious yet very cost effective dish that is ideal for those nippy spring afternoons that don’t quite make it summer yet.


Stuffed Pork Steak: Avril Allshire, Caherbeg Free Range Pork


Pork Steak

Rosscarbery Recipes Black Pudding


Preheat the oven to 200° C / 400° F / Gas 6.

Ask the butcher to open the pork steak so that it can be stuffed. Note the pork steak weight.

Remove the outer wrapping from the pudding. Cut it lengthwise until the lengths are the thickness of your little finger. It is unlikely you will need the full pudding and I usually start by cutting up half the pudding.

Lay the black pudding pieces along the pork steak; roll up the pork steak and secure with two cocktail sticks in an ‘X’ formation.

Lay the stuffed pork steak on a piece of tin foil and wrap. Lay on a dry tin.

Put the tin into the oven and roast for 25 minutes per lb, plus 25 minutes, but use the pork weight when making the calculation.

Remove from the oven. Use the meat juice as a base for a red wine jus or gravy.

This is really good as part of a cold plate.


Speedy Chicken Curry – A Wickham

2 large chicken breasts, skinned and cut into cubes

1/4 cup butter

1 large onion finely diced

1 minced clove of garlic

1 & 1/2 teasp. curry powder

1/2 teasp. dried thyme

1 & 1/2 cups chopped tomatoes – raw or cooked

1/2 cup water

3 Tablesp. currants

1 Tablesp. brown sugar.

Roll chicken pieces in flour seasoned with a little salt and pepper.  In a large pot melt butter and heat  onion, garlic and curry powder together until cooked.  
Add thyme, tomatoes, currants and brown sugar. Simmer on stove top, stirring occasionally for 30 minutes.  Adjust seasonings to taste and serve with broccoli and rice or potatoes.

Serves 4.


Easy Casserole – Spicy Shin of beef,  Spicy Pork Ribs or Spicy Chicken – what ever you fancy – A Wickham

750g boned shin of beef in 20mm thick slices, or 1-1.4 kg beef shin-on-bone, sliced 20mm thick, 
or equivalent weights of pork ribs or chicken

1/2 cup tomato sauce

1/2 cup water

3 Tablesp. soy sauce

1 teasp. honey

1 clove of garlic, crushed
, and/or 1 teasp grated fresh ginger (optional)

cornflour to thicken

chopped parsley to garnish


Trim outer skin and any fat or gristle from meat.  Cut into serving size pieces.

Place in a medium sized casserole dish with a lid.

Combine tomato sauce, water, soy sauce, honey, and optional garlic or fresh ginger.

Pour over meat.

Cover casserole well and cook slowly at 150 C for about three hours or until beef is tender, stirring occasionally.   Check chicken and pork after two hours.

Thicken sauce if desired with cornflour mixed to a light paste with cold water. Stir in paste and simmer for 10 minutes.

Sprinkle with chopped parsley and serve with mashed potatoes, and a green vegetable. Or to be really economical with the oven, cook along with baked jacket potatoes,with baked apples or rhubarb crumble for dessert.

Serves 4.  Recipe can be doubled tripled etc.

A firm family favourite enjoyed by everyone.