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by September 6, 2019

We had this for dinner a week ago (when the weather was still sunny) and it was a delicious light and tasty dinner which was very quick to get together.

This also makes delicious left overs for lunch the next day.

I am not giving you exact measurements, as how big you make the salad depends on how many are eating it.  It is a very easy going dinner and you can play around with it depending on your tastebuds.

I marinated the Lamb Cutlets for an hour or so before putting them on the BBQ.


  • Lamb Cutlets
  • Olive Oil
  • Crushed Garlic
  • Dried Chilli Flakes
  • Dried Oregano
  • Lemon Juice

Mix the Marinade ingredients together and put the cutlets in and let them sit for as long as possible to pick up all these lovely flavours.



  • Watermelon  –  diced into squares (not too small as you don’t want them to end up mushy)
  • Feta Cheese . –  diced into squares
  • Big Bunch of Mint . –  leaves picked off
  • Lettuce


Place all the ingredients into a big Salad Bowl.






  • Bunch of Mint . –  leaves only
  • Big blob of Yoghurt . –  I used Glenisk Goats Yogurt (its really good)
  • 2 small cloves of Garlic
  • Extra Virgin Olive Oil
  • Freshly Ground Black Pepper

Place all the ingredients into a NutriBullet and whizz until it is smooth and creamy.







Cook your Lamb Cutlets.







Dress your Salad with the Dressing, tossing the dressing through so the leaves are well coated.





Serve !!!


by August 27, 2019

Left over Confit Duck used to make delicious Hoisin Sauce (Gluten Free) Pita and Wrap for lunch.  With schools back this week, this would make a delicious packed lunch for school or work.






  • Left over Confit Duck  –  Shredded
  • 1/2 Cucumber  –  cut into batons
  • 4 Spring Onions  –  cut into batons
  • Lettuce
  • Hoisin Sauce
  • Mayonnaise
  • Wraps or Pitas for filling

Make the sauce by adding some Hoisin Sauce to some Mayonnaise and mix well.  Taste and adjust to your taste buds.


Put the shredded Duck into a dry fry pan and on a medium heat brown the Duck so some of it is crispy.  The Duck has enough oil in it so you do not need to add any oil.  Once it is heated through and there are some crisp bits turn it off the heat.



If using Pita Bread, toast them and cut open.

Place a layer of the Sauce over the Pita Bread or wrap.

Add the Lettuce, Cucumber, Spring Onions and then the Crispy Duck.

Roll the Wrap and cut in half, or close the Pita.

Enjoy !!!


by August 27, 2019

My Summery version of Duck A La Orange! A lovely fresh salad with orange segments and orange juice in the dressing served with a melt in your mouth Confit of Duck Leg !!


  • Salad Leaves
  • Spring Onions  –  finely sliced
  • 2 Oranges  –  Segmented and the juice squeezed out for the dressing
  • 1/2 Large Pomegranate (or 1 small one)
  • Coriander Leaves
  • Packet of Confit Duck Legs (1 per person)


Place all the salad ingredients into a large bowl

Cook the Duck as per the packet instructions, it generally takes about 20 minutes.





  • Orange juice left over from the segmented Orange
  • Sesame Oil
  • 2 Cloves of Garlic crushed  –  I used my fermented garlic and some of the liquid for the dressing, but you could use a small splash of soy sauce)
  • Olive Oil
  • Sea Salt and Ground Black Pepper to taste

Mix all the above ingredients together and taste.  Adjust as necessary for your taste.

Pour the dressing over the salad and toss.

Place some salad on each plate and top with the crispy Duck Leg.




by July 29, 2019

I love going to the Country Market in Skibbereen when I am down in Reen West Cork.  The quality of the produce is amazing.  I love getting bits and pieces from the Market and then sitting out and eating all the goodies we have just bought for lunch.


The Perfect Picnic Lunch!!


We had:    Gubbeen Chorizo Salami, Humous, Anchovies, Ardsallagh Fresh Goats Cheese, Organic Lettuce, Baby Cucumbers, Sourdough Bread, Olives, Peppers and my left over Red Cabbage Slaw.  It was a delicious lunch!



Gubbeen Chorizo Salami and Humous


Olives and Peppers









Happy Campers !!  (inside as it was raining!!!)


by July 29, 2019

A beautiful evening in Reen West Cork, so delighted to be sitting out enjoying a delicious meal with a fabulous view.


The chicken is based on a Ainsley Harriott recipe.  We started it off in the BBQ and finished it off in the oven (mainly because it was browning too much and was not cooked).  We wrapped the browned chicken in a parcel and put lots of the marinade all over it and cooked it in the oven then for approximately 1 hour.  It was the most moist roast chicken I have ever cooked.  It worked out really well.


Next time if I want to BBQ it, I will cut the chicken into pieces and BBQ them separately.

I made the Marinade the day before, and had the Chicken marinading in it for 24 hours.


  • 1 Organic Chicken
  • 2 Onions –  peeled and quartered
  • 1 1/2 Habanero Chillis – deseeded and halved
  • 50g Fresh Root Ginger  –  peeled and roughly chopped
  • 3cm piece Fresh Tumeric  –  or 1 Tbsp Ground Tumeric
  • 1/2 tsp Ground Allspice
  • Big bunch of Fresh Thyme Leaves
  • 125 ml White Wine Vinegar
  • 125 ml Soy Sauce  (I use Tamari which is Gluten Free)


Place all the Marinade Ingredients into a food processor and mix well.

Put two slashes on each leg so that the marinade can penetrate the meat on them

Place the Chicken in a bowl and cover with the Marinade.

Rub the Marinade into the Chicken well, making sure it is in all the little creases and in the body of the chicken.

(If using pieces of Chicken, make sure they are well covered in the Marinade)

The next day  –

Prepare your BBQ  –  if you can set your BBQ up so that works like an oven, then do this and get it ready to cook the chicken.  Place the Chicken on the BBQ, basting it frequently.  It will take approx 50 minutes.

Our Chicken was browning too quickly so we brought it in and put it in the oven at 180 degrees for approximately 1 hour.   We wrapped it up with the left over Marinade, and it was delicious and moist.

If you are BBQing pieces, cook as you normally would, making sure the thicker parts like the legs and thighs are well cooked through.



  • 1/2 Red Cabbage  –  grated in the food processo
  • 2 small bulbs of Fennel
  • 1 Red Onion
  • 3 Carrots
  • 1 Tbsp Dijon Mustard
  • 1 large Garlic Clove – crushed
  • 3 Tbsp  Organic Apple Cider Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tbsp fresh Lemon Juice
  • 1 Dessertspoon Honey (if you wish)
  • 1 tsp Chilli Flakes
  • Sea Salt and Ground Black Pepper to taste


Grate the Red Cabbage, Fennel, Red Onion and Carrots on the course blade of your food processor, then place in a bowl.

Add all the Dressing ingredients to a jar and shake well.

Pour over the Grated Vegetables and mix well.

This is even better if made ahead and left to sit in the Dressing for a few hours.

It lasts well in the fridge for 3 days.





by July 20, 2019

My Other “Favourite “ Algarve Holiday Breakfast – porridge made with almond milk, a sprinkling of cinnamon and Maca Powder, some Almonds and Walnuts and some fruit – today Mango 🥭 Blueberries and Strawberries 🍓 – served with a side plate of Cherries 🍒 and a delicious ripe Fig – a wonderful combination of slow release carbs, good fats, protein, fibre, and a host of vitamins, minerals and phytonutrients 😋😋


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