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10% tax on junk food to tackle obesityA 10% tax on fizzy drinks, sweets, biscuits, crisps, and chocolate is to be recommended to the health minister as a way of tackling the country's soaring obesity problem.
Prayer vigil for fine weather as farmers queue for fodderA 24-hour prayer vigil for fine weather has been held on the Kerry-Cork border.
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It’s technology, Jim, but not as we know it WHEN Star Trek creator Gene Roddenberry first dreamed up the concept of a television show based in the unexplored universe of Outer Space in 1964, the world was a very different place.
Berlusconi’s party girls dressed as nuns, Obama Silvio Berlusconi's private disco featured women dressed not just as sexy nuns and nurses, but also as President Barack Obama and a prominent Milan prosecutor that the former Italian premier has accused of persecuting him.
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IBRC delays loan valuations, saleThe valuation and sale of IBRC loans has been pushed out by six months to November and December of this year.
The smart money is always on SeánFounded four decades ago, its annual turnover is now €2bn.
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The Terry Reilly Interview: The Godfather of GalwayOver the course of almost half a century, Liam Sammon has been in service to Galway football. Now he hopes a new generation can restore county pride.
Super Blues keep double in sightsJoe Schmidt's side won their third European trophy in successive years and gave Connacht reason to celebrate also as the Westerners gained entry to next season's Heineken Cup courtesy of their neighbours to the east.
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Let in the seasonal lightYOUR wardrobe isn't the only thing that needs updating once the barometer starts to rise.
It’s a guy thingDid you cry with your buddy while watching Fergie say farewell at Old Trafford?
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One list, five meals: Chorizo and Sage Hot Pot
MONDAY
By Michelle Darmody
Potato Cakes with Creme Fraiche Dressing Serves 4
600g of cold mashed potatoes
1 egg, lightly beaten
50 g of cheddar, grated
A large handful of flour for covering
2 cloves of garlic, crushed
4 tbsp of creme fraiche
A small bunch of dill, chopped
Juice and zest of a lemon
A dash of olive oil
Salad leaves for 4
8 small spoons of chutney
Mix the potatoes, eggs and cheese and season well. Form into eight balls and press slightly flat.
Place the flour onto a plate and season well. Lightly coat all eight cakes in the flour.
Mix the creme fraiche with the garlic, dill and lemon zest and season.
Place the cakes under a medium grill for about 12 minutes turning once. They should be turing golden and cooked right through.
Mix the lemon juice with twice the amount of olive oil and season. Toss the salad leaves in the lemon dressing and serve on the side.
Place a spoon of the creme fraice on each cake and serve with some chutney.
TUESDAY
Chicken Pitta Pockets
Serves 4
4 chicken breasts
2 tsp of sweet paprika
Zest of 3 limes
1 clove of garlic, crushed
4 tbsp of natural yoghurt
½ cucumber, thinly sliced
4 pittas
Lettuce for 4
1 small red onion, very thinly sliced
A bunch of parsley, chopped
Season the chicken and sprinkle with the paprika.
Place under a medium grill until cooked through turning twice. Slice when cool enough to handle.
Mix the lime zest, garlic, yoghurt and cucumber together and season.
Fill the pittas with lettuce, some sliced onion and parsley.
Push the chicken slices into the pockets and dress with the yoghurt.
WEDNESDAY
Beef Broth
Serves 4
2kg of beef bones
2 onions, chopped into four
6 cloves of garlic, whole
A bunch of sage
A bunch of rosemary
2 leeks, roughly chopped
2 carrots, roughly chopped
1 tsp of honey
A bunch of sorrel or parsley, chopped
100g of pasta shapes
Put everything except the honey, pasta shapes and parsley or sorrel into a pot and cover generously with water.
Leave to simmer away gently on a stove top for two hours.
Strain the liquid and discard the bones.
Add the honey to the broth, taste and season, you should have enough to fill four soup bowls.
Put the pasta on to boil and drain when cooked.
Spoon the pasta into bowls and spoon the rich stock over it. Dress with either parsley or sorrel.
Some pieces of fried bacon also works well stirred through.
THURSDAY
Grilled Salmon with Lime and Paprika Butter
Serves 4
Rice for 4
4 darns of salmon
80g of butter
2 tsp of sweet paprika
Zest of 3 limes
2 cloves of garlic, very finely chopped
Put the rice on to boil in lightly salted water and drain when cooked.
Mash the garlic and butter together with the back of a fork.
Add the paprika and lime zest and continue mashing until they are completely combined. Set aside.
Rub a little butter onto the salmon and season.
Place in an oven proof dish under a medium grill, skin side down for about ten minutes until they are golden.
Put a dollop of the butter on top of each darn and place back under the grill for a further two minutes or so, until the butter has melted and the salmon is cooked through.
Place the salmon on a bed of rice and scoop the melted butter over each piece of fish.
FRIDAY
Chorizo and Sage Hot Pot
Serves 4
A dash of olive oil
1 red onion, finely chopped
4 cloves of garlic, finely chopped
½ a red chilli, finely sliced
200g of chorizo, diced
1 tsp of cumin seeds, toasted
1 tsp of ground turmeric
½ tsp of ground ginger
2 fresh tomatoes, chopped
2 tins of chickpeas, drained
A small bunch of sage leaves, chopped
Heat the oil and sauté the onion until it is turning translucent, add the garlic, chilli, chorizo and continue frying for a further minute.
Add the chickpeas, spices and about 75mls of water and stir gently.
Add the tomatoes, taste and season.
Leave to bubble away for less then ten minutes until the water has evaporated.
Stir through the sage and serve.