- 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.
Live Blogs
- We have no upcoming events at the moment. Please check 'Recent Events' tab for past events
Breaking stories
One list, five meals: Tomato, Bean and Chorizo Salad
MONDAY
By Michelle Darmody
Spicy Pizza with Ardsallagh Goats Cheese Serves 4
1 small red onion, finely chopped
2 cloves of garlic, chopped
2 tbsp of tomato puree
1 tin of chopped tomatoes
1 tbsp of red wine
1 tsp of chilli flakes
A small bunch of oregano, finely chopped
2 pizza bases
250g of Ardsallagh hard goats cheese, grated
Sauté the onion a little heated olive oil until it is translucent, add the garlic and fry for another minute.
Now add the tomato purée, chopped tomato, red wine, chilli and oregano. Stir and leave to bubble away for about ten minutes.
Taste and season — you can add a little sugar if you wish or add more chilli if you would like the sauce spicier.
Blitz the sauce with a soup gun until smooth and let to bubble away for another ten minutes.
This recipe will make a little more sauce than you need for two pizzas, but it can be frozen or used again with pasta.
Heat your oven to the highest temperature will go to and heat a baking tray until it is very hot.
Spoon your spicy sauce onto one of the bases and spread it around. Sprinkle with the cheese and a little black pepper.
Slide the pizza onto the hot baking tray and place into the oven until it is bubbling and golden.
It should take less than ten minutes. Do the same for the second pizza.
TUESDAY
Tasty Tuna Melt
Serves 4
2 tins of tuna, drained
1 small red onion, very finely chopped
4 tbsp of mayonnaise
A bunch of parsley, chopped
1 tsp of sweet paprika
120g of cheddar cheese, grated
8 slices of nice bread
Salad leaves for 4
A dash of salad dressing
Stir the tuna, red onion, mayonnaise, parsley and half of the paprika together.
Season to taste.
Lightly toast the bread on both sides.
Spread the tuna mixture on one side and cover with the cheese.
Sprinkle some black pepper and the remaining paprika over the cheese and place under a medium grill until it is bubbling.
Serve with the dressed salad leaves on the side.
WEDNESDAY
Lamb Meatball Salad
Serves 4
1 small red onion, finely chopped
6 cloves of garlic, finely chopped
2 tsp cumin seeds, toasted — ground cumin will also do
2 tsp ground cinnamon
A small bunch of rosemary, finely chopped
500g of lamb mince
2 eggs, lightly beaten
A dash of rapeseed oil
3 tbsp of natural yoghurt
Zest of 2 lemons
A handful of pine nuts, toasted
Lettuce leaves for 4
A handful of mint leaves
Mix the onion, garlic, cumin, cinnamon, rosemary and lamb, mince well.
Season and add the egg and stir until everything is completely combined.
Form into small balls with your hands and set aside to cool in the fridge for about 15 minutes.
Heat a little oil in a pan and fry the balls until they are golden on the outside and cooked through in the centre.
Mix the yoghurt with the lemon zest and a little more cumin, season to taste.
Toss the lettuce leaves, mint and pine nuts together and arrange on four plates.
Place the meatballs on top and dress with the yoghurt.
THURSDAY
Roasted Chicken with Peaches
Serves 4
4 chicken breasts on the bone
4 cloves of garlic, chopped
4 peaches, stoned and cut into quarters
1 red onion, peeled and cut into 8 wedges
A dash of olive oil
1 tsp of honey
1 tbsp of balsamic vinegar
A bunch of thyme, chopped
In an oven proof dish toss the chicken, garlic, onion and peaches in the oil, honey and vinegar, add in the thyme and some seasoning.
Keep the breasts on top and the other ingredients below.
Heat your oven to 200C and place your dish inside.
After 15 minutes remove and turn the chicken breasts over.
Place back in for a further 15 minutes, or until the chicken is cooked through.
Serve the fruit and juices from the dish poured over the chicken. This is nice served with a salad or potatoes.
FRIDAY
Tomato, Bean and Chorizo Salad
Serves 4
2 tbsp of olive oil
1 tbsp white wine vinegar
Juice and zest of 1 lime
Zest of 1 lemon
1 tsp of honey
1 tsp of ground cumin
½ red chilli, finely chopped
1 small red onion, very finely sliced
4 cloves of garlic, finely chopped
100g chorizo, sliced
About 12 cherry tomatoes, halved
1 tin of cannellini beans, drained
Rocket for 4
Mix together the olive oil, vinegar zest and juice, honey cumin, chilli and red onion.
Stir well taste and season.
In another dash of oil fry the garlic until it is just about to change colour and add the chorizo.
Fry for about a minute and stir through the beans. Add the tomatoes to the pan and stir for about a minute and then add them to the beans.
Use a little of the dressing to remove the flavours from the base of the pan.
Pour this over the beans.
Toss the rocket in the remaining dressing and serve everything together on a plate.