- 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: Rich and Dark Beef Stew
MONDAY
By Michelle Darmody
Rich and Dark Beef Stew Serves 4
2 onions, finely chopped
4 cloves of garlic, finely chopped
1 tsp of chilli powder
1 tsp of cumin seeds, toasted
1 tsp of ground cinnamon
Flour for dusting
550g of stewing beef
New potatoes for 4, chopped into bite size pieces
1 tin of chopped tomatoes
600mls of stock
1 tbsp of treacle
Sauté the onions in a little oil until they are turning translucent, add the garlic and spices and continue cooking for another minute.
Toss the beef in the flour and add it to the pan.
Fry until golden on all sides.
You may have to do this in batches depending on the size of your pan.
Add the potatoes and all of the meat back in to the same pan and continue cooking for another minute.
Add the tomatoes and most of the stock.
Stir in the treacle. Leave to bubble away on a low heat for about 20 minutes with the lid on.
Check and season. If you need to add more stock or spices do.
Return to the heat for a further 20 minutes, or until the meat is cooked through.
TUESDAY
Asian Chicken Salad
Serves 4
Glass noodles for 4
The juice of 2 limes
2 tbsp of fish sauce
2 tbsp of honey
1 red chilli, finely sliced
2 red onions, very finely sliced
4 cooked chicken breasts
½ a cucumber, very thinly sliced with a vegetable peeler
2 carrots, sliced very thinly with a peeler
A handful of coriander leaves, chopped
A handful of mint leaves chopped
A handful of peanuts, toasted and chopped
Put the noodles on to boil in lightly salted water and drain when cooked.
Mix the lime juice, fish sauce and honey together add the chilli and onion and set aside.
Chop the chicken into bite size pieces and toss with the cucumber and carrot.
Toss them all together and then taste and see if you need any more of the flavourings.
Sprinkle with the mint, coriander and nuts.
WEDNESDAY
Mushroom Paella
Serves 4
A dash of olive oil
2 onions, finely chopped
4 cloves of garlic, chopped
300g of short grain rice
300g of mushrooms, sliced
800 mls of chicken stock
Spring onions, sliced
A handful of parsley, chopped
Sauté the onions in a little oil until they are turning translucent, add the garlic and continue cooking for another minute.
Add the rice and continue to cook for a further minute. Add the mushrooms and stir these thoroughly until they are softening.
Add the stock a little at a time until it is almost soaked up by the rice. Stir in the spring onions and parsley and season to taste.
Once the stock has completely absorbed it is ready to serve.
THURSDAY
Mexican Black Bean Soup
Serves 4
A dash of rapeseed oil
1 onion, finely chopped
3 cloves of garlic, finely chopped
1 tsp of smoked chilli powder or paprika
2 sticks of celery, finely chopped
2 tins of black beans
400 mls of stock
100g of mild feta cheese
100 mls of creme fraiche
A bunch of coriander, chopped
Zest of 1 lime
Heat the oil and sauté the onions until translucent.
Add the garlic, chilli powder and celery and continue frying until the garlic is about to change colour.
Add the beans and stock and allow to bubble away for about 20 minutes.
Taste and season, adding more chilli if you wish.
Blitz gently with a hand blender to get a slightly smoother consistency.
Mix the feta, creme fraiche, coriander and lime zest.
Serve the soup with a dollop of the creme fraiche mixture on top.
FRIDAY
Tagliatelle with Lamb Mince
Serves 4
Tagliatelle for 4
A dash of olive oil
1 onion, finely chopped
2 carrots, thinly sliced
4 cloves of garlic, finely chopped
6 anchovies, roughly chopped
550g of lamb mince
1 tin of chopped tomatoes
A bunch of parsley chopped
A bunch of tarragon chopped
Put the tagliatelle on to boil in lightly salted water and drain when cooked.
Heat the olive oil in a large pan and sauté the onions until translucent.
Add the garlic and carrots and continue to fry for another minute.
Add the anchovies and stir them through the contents of the pan.
Add your mince to the pan and stir until it is browned all over.
Pour in your tomatoes and stir through half of each herb.
Leave to bubble away from about 25 minutes until the lamb is cooked. Season to taste.
Serve with the pasta and the rest of the herbs sprinkled on top.