Hello lovelies!
Ohhhhh just look at what we’ll be cooking on the upcoming Teens & Tweens Camp this Easter:
* Crunchy Cornflake Chicken with Hot Honey Sauce
* Smashed Spuds
* Malteser Cheesecake
* Sausage & Bean Bake
* Cheesy Pesto Bites
* Strawberry & Coconut Bars
* Apple & Cinnamon Muffins
* Mexican Beef Tacos
* Chocolate Energy Balls
I bet you’re licking your lips at the thoughts of your kiddos knowing how to make all these delicious recipes. Recipes that the whole family are gonna love! We give them skills for life while having buckets of fun. & trust me when I tell ya their confidence is gonna go through the roof after a few classes hanging out with us over Zoom this Easter! Remember the price is per screen so they can have a friend or a cousin or even a Dad cooking in the kitchen with them – there’s no limit on who can be part of the fun!
Live classes April 2nd, 3rd & 4th with RECORDINGS emailed daily after the live so no need for anyone to miss out on the action!
Colcannon…..
With it being St Patricks weekend & all that jazz heres my fav colcannon recipe for you to try at home. Whether you serve it as part of a Sunday roast spread or traditionally with bacon & parsley sauce or poshly with stuffed chicken parcels with black pudding & apple (thats what we did on the online members Cook Club this week!) or simply with a knob of butter & a soft fried egg on top is up to you but I garantee, you will love every spoonful of this buttery creamy colcannon. & yes I’m using savoy cabbage with scallions here but you can easily swap out the savoy cabbage for kale if you prefer. Cavolo Nero or Black Tuscan Kale as its also known has fabulous flavour & a deep dark green colour that loaded with nutrients & anti-oxidants but curly kale will do the trick too!
Buttery Creamy Colcannon:
1kg of roosters / Maris piper or similar – peeled & diced into small bite-sized chunks
300g savoy cabbage – washed & finely sliced (use kale if you prefer either)
1 bunch of scallions – finely chopped
2 generous tbsp butter
60ml milk
Lots of sea salt & black pepper
Pop the potatoes into a pot of cold water, bring to the boil & simmer until tender. Drain & mash with the butter, milk & plenty of s&p.
Pop the savoy cabbage into a steamer, add some water & bring to the boil – cook until just cooked but still keeping its colour & shape – 7 / 8 mins depending on how soft you like your cabbage. Stir it through the buttery creamy mash along with the scallions if you are using them. Keep warm until ready serve with whatever you fancy!
Beannachtaí na Féile Pádraig dhuit,
Cepta
