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Shatter: Garda chief told me about WallaceEmbattled Justice Minister Alan Shatter said the Garda commissioner gave him details about TD Mick Wallace escaping penalty points and that he publicly revealed it to defend the integrity of the force.
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Glanbia’s Talbot first woman to take helm at a major Irish food companySiobhan Talbot is set to succeed John Moloney as group managing director of Glanbia, at the end of this year — becoming the first woman to head up a major Irish food company.
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Deegan in dock over advantage ruleArmagh's Jamie Clarke has cleared Paul Grimley of all responsibility for Sunday's defeat by Cavan, but questioned referee Maurice Deegan's decision not to allow him advantage in scoring his second-half disallowed goal.
One more year and that’s it, insists O’DriscollBrian O'Driscoll has ruled out extending his career beyond next June.
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One list, five meals: Chicken and Red Pepper Stir Fry
MONDAY
By Michelle Darmody
Tuna and Pasta Bowl Serves 4
400g of penne pasta
1½ tbsp white wine vinegar
1 tsp honey
1 tsp of wholegrain mustard
80 mls of olive oil
A bunch of parsley, finely chopped
A bunch of thyme, finely chopped
2 handfuls of black olives
1 red onion, very thinly sliced
A punnet of cherry tomatoes, quartered
A handful of capers, chopped
1 tin of good quality tuna, drained and flaked
Put the pasta on to boil in lightly salted water.
Drain when cooked and set aside to cool.
Whisk the olive oil, vinegar, mustard, honey and herbs together, season and taste.
When the pasta has cooled, toss it and the rest of the ingredients in the dressing.
TUESDAY
Vietnamese Lettuce Parcels
Serves 4
220g of thin rice noodles, boiled and cooled
300g of cooked prawns, cooled, peeled cooled and chopped quite finely
1 red chilli, finely chopped
2 small carrots, julienned
½ cucumber, julienned
6 spring onions, julienned
A bunch of coriander, chopped
120 ml of hoisin sauce
Baby gem lettuce leaves
Julienned means slicing the vegetables so they resemble thin match sticks.
Toss all of the ingredients except the lettuce in the hoisin sauce.
Taste and season if necessary.
Lay the lettuce leaves out on a plate about four per person.
Scoop the hoisin mixture into each leaf.
These are nice served with some rice dressed with soya sauce and sesame seeds on the side or even with some bread.
WEDNESDAY
Potato Salad with Avocado and Rocket
Serves 4
450g of potatoes
1 tbsp of white wine vinegar
3 tbsp of olive oil
A small bunch of spring onions, very finely sliced
A bunch of mint, chopped
1 avocado, sliced
A large bunch of young rocket leaves
Crunchy bread
Boil the potatoes in lightly salted water and drain when cooked.
Stir together the vinegar, oil, spring onions and half of the chopped mint.
Toss the potatoes in the mixture while they are still warm and season to taste.
Once the potatoes have cooled stir through the avocado, rocket and the rest of the mint.
Garden peas are also nice stirred through this salad, as is some goats cheese. I serve it with crunchy bread.
THURSDAY
Tuna Wraps Sushi Style
Serves 4
1 tin of good quality tuna
1 tbsp of mayonnaise
2 spring onions, finely chopped
Wasabi paste
350g of rice, cooked and cooled
2 tbsp of rice vinegar
8 wraps
A handful of lettuce, shredded
1 ripe avocado, cut into thin slices
1 small carrot, julienned
Mix the tuna, mayonnaise and spring onions.
Add the wasabi a little at a time until it is to your liking.
It has a strong flavour so less can be more. Season to taste.
Stir the rice wine vinegar though the rice until it has soaked in.
Season the rice.
I often opt for brown wraps. Lay out your wraps and line a thin layer of lettuce, avocado and carrot along one side.
Spoon some of the tuna mixture in a line alongside your vegetables.
Roll the wrap up tightly and set aside.
Make the other seven wraps.
Cut into sections about an inch thick so the slices resemble norimaki sushi.
FRIDAY
Chicken and Red Pepper Stir Fry
Serves 4
Noodles for 4
A dash of sesame oil
2 eggs, lightly whisked
A thumb-sized piece of ginger, peeled and chopped
5 cloves of garlic, finely chopped
½ red chilli
4 chicken breasts, off the bone and sliced into strips
4 spring onions, sliced
2 small red peppers, deseeded and sliced
4 tbsp of soya sauce
Put your noodles on to boil in lightly salted water and drain when cooked.
Heat a small dash of oil in a wok or large pan and pour in the egg.
Leave it cook for a few moments until it is about to set and then stir it vigorously.
You want it to be a cross between a scrambled egg and slivers of omelette.
Put the egg onto a plate and set aside.
Add a little more oil to the pan if needed and heat until it is very hot.
Add the garlic, ginger and chilli and stir fry quickly for about a minute.
Add the chicken pieces and the pepper, continue stirring until the chicken is golden and cooked through.
Add the spring onions and soya sauce and taste to see if it is to your liking. Add a little more soya if you wish.
Stir the noodles and the set-aside egg through the mixture in the pan and spoon into bowls, drizzle a little sesame oil over each bowl and serve.