- NEWS
Unions opposed to cuts are subject to law, says KennyTeacher unions and others that remain opposed to €300m public sector pay cut proposals will be subjected to laws cutting higher salaries and other work changes, Enda Kenny said yesterday.
UCC plan will save taxpayers millions University College Cork intends to be largely self-funding within five years, saving the Irish taxpayer millions of euro a year.
- WORLD
Woolwich terror killing: Security services face probeThe British parliament is to investigate if security services could have done more to prevent the murder of a soldier hacked to death in a London street after it emerged that his suspected killers were known to intelligence officers.
Woolwich killing: Further arrests as spotlight turns on security servicesBritish police arrested two more people yesterday in a hunt for accomplices of two British men of Nigerian descent accused of hacking a soldier to death on a London street in revenge for wars in Muslim countries.
- BUSINESS
Noonan examining ways to capitalise banks It is believed the Minister for Finance Michael Noonan told the IMF that he will look to Contingent Convertible Capital (CoCo) Notes if the banks need additional capital buffers following the stress tests.
- SPORT
The magic is in the anticipationULSTER SFC QUARTER-FINAL:Donegal v Tyrone For too long, we've been decrying the anti-climactic starts to thevarious provincial championships. Now we have a genuine no-holds barred contest in Ballybofey.
O’Brien out for final as Schmidt takes issue with Gatland Joe Schmidt has opted against speculating whether Sean O'Brien will miss the opening weeks of the British and Irish Lions tour after omitting the injured flanker from his squad of 23 for today's RaboDirect Pro12 decider.
- LIFESTYLE
A woman of mettle: how Iron Lady rose to powerFirst volume of Margaret Thatcher's authorised biography is predictably flattering, but not a hagiography, says Shaun Connolly
Best of the Week's TV (Saturday, May 25 - Friday 31)Highlights include Colin Stafford Johnson's new series on the Shannon, and highly-rated new spy drama The Americans.
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One list, five meals: Roasted Cauliflower Soup with Bacon and Croutons
MONDAY
By Michelle Darmody
Chilli and Honey Roasted Chicken with a Cucumber Sweetcorn Salad Serves 4
A dash of olive oil
4 chicken thighs on the bone
5 tbsp of honey
2 tsp chilli powder
½ tbsp cider vinegar
A small bunch of coriander, finely chopped
1 cucumber, sliced
1 small bulb fennel, very thinly sliced
A handful of rocket
A handful of sweetcorn
Heat a little oil in a large pan and brown the chicken on all sides.
Add the honey, chilli and some seasoning and place into a medium oven until the chicken is cooked through.
Mix together the 1 tbsp of oil and ½ tbsp of vinegar and add the chopped coriander.
Taste and season.
Toss the cucumber, fennel rocket and sweetcorn in the dressing and serve with the chicken.
TUESDAY
Smoked Haddock Risotto
Serves 4
A dash of olive oil
1 onion, finely chopped
2 cloves of garlic, finely chopped
2 leeks, thinly sliced
300g of arborio rice
Zest of 2 lemons
200ml of white wine
500ml of stock
200ml of milk
350g of smoked haddock, cut into bite-size pieces
150g of cheddar cheese, grated
Heat a little oil in a large pan and sauté the onion slowly until it has turned translucent.
I leave the lid on, only taking it off occasionally to stir the onion.
Add the garlic and leeks and continue sautéing until the leeks are becoming tender.
Add the arborio rice to the pan and stir until it too is turning translucent, then stir in the lemon zest.
Now add the wine a ladleful at a time and stir until it has been absorbed.
Continue the same process with the stock, and then the milk.
In another pan, heat a little oil and quickly fry the pieces of fish until they have browned on the outside and lost any of the opaqueness on the inside.
Once almost all of the liquid has soaked into the rice, gently stir in the fish and the cheese and allow the cheese to melt for a minute or two.
Serve straight away.
WEDNESDAY
Roasted Cauliflower Soup with Bacon and Croutons
Serves 4
1 large cauliflower, broken into florets
4 cloves of garlic
A dash of olive oil
1.2 litres of stock
1 tsp of ground cinnamon
1 tsp of harissa paste
4 rashers, sliced
A few days old bread, cut into cubes
Chives, chopped
Bread to serve
Toss the cauliflower and garlic in a light coating olive oil and place in a roasting tray.
Season and place into a medium oven for about 15 minutes until the cauliflower is beginning to brown.
Pour the contents of the roasting tray into a large saucepan.
Add the stock, cinnamon and harissa paste. Stir and taste.
Add some more harissa if you like a spicy kick.
Leave to bubble away for about 10 minutes until the cauliflower is completely tender.
Blitz with a soup gun until smooth.
In the meantime roast the bread and bacon in the oven at a low heat until they are both crispy.
Serve the soup with a drizzle of olive oil and a sprinkling of chives, croutons and bacon.
Serve with bread.
THURSDAY
Vegetable Stew with Feta and Rosemary
Serves 4
A dash of olive oil
2 onions, sliced
4 cloves of garlic, finely chopped
2 aubergines, cubed
2 courgettes, cubed
1 red pepper, de-seeded and sliced
1 tin of tomatoes
1 tsp of cinnamon
A bunch of rosemary, chopped
A small bunch of tyme, chopped
120g of feta cheese, divided into four
Sauté the onions in a dash of oil until translucent, add the garlic and continue frying for another minute.
Add the aubergines, courgettes and pepper to the pan and stir-fry gently for 10 minutes.
Add the tomatoes, cinnamon, thyme and half of the rosemary.
Leave to bubble away gently with a lid on for about 20 minutes or until the vegetables are cooked through.
Taste and season
Roll the feta in the remaining chopped rosemary and some cracked black pepper.
Serve a spoonful of the stew and place disk of the rosemary-covered feta on top.
FRIDAY
Kofta Skewers on Flat Bread
Serves 4
450g of minced beef
1 tsp of ground coriander
1 tsp of ground cinnamon
1 tsp of ground cumin
2 cloves of garlic, extremely finely chopped
A bunch of mint, chopped
Juice of a lemon
Olive oil
4 flat breads
1 tomato, cut into 8 wedges
Yoghurt
A small bunch of spring onions, sliced
2 handfuls of spinach, chopped
A handful of toasted seeds
You can use either metal or wooden skewers for this recipe.
If you are using wooden ones, make sure to soak them in water for 20 minutes.
Mix together the mince, spices, garlic, half of the mint, and half of the lemon juice until they are completely combined.
Divide the mixture into 8 and roll in oblong shapes between your palms. Push a skewer through each one.
Place under a medium grill for about 10 minutes, gently turning once.
Place the flat breads under the grill until they are beginning to crisp up.
Mix together the remaining lemon juice with twice the amount of olive oil for the dressing.
Toss the spinach, chopped tomato, spring onion, mint, and seeds in the dressing and place the koftas on top of the salad and flat bread.
Dress with some yoghurt.