Clare’s Tasty Tapas

Posted on July 7, 2015July 8, 2015 by ClareWithTheHair

I am still in a summer sun kind of mood, so today I bring to you my Tasty Tapas

These are super as a main meal any evening, ideal for lunchtime leftovers and you will impress many a dinner guest if you were to sever mini ones of these as canapés.

Today we will give you the Black pudding, Potato & Prawn Bruschetta Tapas recipes, come back next week for the Tomato Bruschetta, Mushroom Bruschetta and Mango Salad.

Makes: 4 servings

Preparation Time: 20 minutes

Total Time: 55 minutes

Ingredients

Black Pudding:

280g Black Pudding
2tbs of tomato relish
8 slices of Dry cure Streaky rashers

Potato & Chorizo

200g Baby sliced potato
1 med onion
1/2 glass of dry white wine
1tbs olive oil
100g Chorizo sausage

Prawn Bruschetta

8 ,1cm thick slices of French stick
2tbs olive oil
150g of Prawns
Large handful of fresh chopped coriander
1 finely chopped red chilli
1 grated clove of garlic
1/2tsp cracked black pepper

PREPARATION

Potato: 1/ Place the potatoes into a pan of water, bring to the boil and cook until tender, drain and set to one side, While these cook place the sliced onions in a large frying pan with the olive oil, cook for 2-3 minutes, add the wine and reduce until this has almost disappeared, you really just want 1-2 tbs of wine left in the pan, add the sliced Chorizo, cook for 1-2 minutes, add the cooked potato and cook for a further 3-4 minutes. Then serve.

Black Pudding: 2/ Slice the black pudding, butter the relish onto the flat sides of the pudding, cut each rasher into 3 and wrap around the pudding and relish, place on a lined baking sheet and place in a moderate oven for 10-12 minutes. turning once.

Prawn: 3/ Place the sliced bread on a baking sheet, drizzle with olive oil and bake until golden and crunchy. Place the prawns, chilli, garlic and coriander in a pan, (if using fresh prawns cook until they turn pink, if using already cooked prawns, then you are just warming them through) try not to over cook. Place the Prawn’s onto the bread, finish with cracked black pepper and serve.

❤ Clare with the Hair ❤

Aroi Restaurant Limerick Review

Posted on July 5, 2015July 8, 2015 by ClareWithTheHair

If you are planning a trip to Limerick City, then find time to visit Aroi! This review is based on my personal experience in their Aroi’s Limerick restaurant but just to let you know, Aroi are also based in Cork City Center also.

In Aroi’s words:

“Aroi is associated with the eating experience in Asia. Pronounced (Aroy) means delicious or tasty.

Aroi is a casual dining venue which offers a single course dining experience and service with the minimum of fuss.

Our ethos is to serve market fresh, locally sourced ingredients. Our healthy cuisine avoids the obscure chemicals and additives so common in our food today.

Aroi sources authentic herbs and spices and we do not use M.S.G. in any of our preparation.”

In my words:

Aroi is one of my favorite places to visit for lunch in Limerick, they serve fresh, tasty, clean food at affordable prices with the bonus of a free ice cream afterwards.

I have tried many items on their menu but my favorites are (in order) the Pad Thai, Char-grilled Duck, Red Thai Curry and the must try for you all, their sticky rice, I love this with the Char-grilled Duck.

All main meals are just €10, which I really love, before you go in, regardless of what takes your fancy on the menu, it is always just €10!

Aroi also have a large selection of soft drinks, wine, teas and Thai beers.

The ice cream I referred to is actually their homemade Gelato, they have tonnes of flavors, I have tried their Cherry, Lemon & Coconut, and I loved them all, I will have to return “just to try the others” and report back 🙂

www.clarewiththehair.com (image from Aroi)

I am a big fan of Aroi and I am not alone, this year Aroi won the Best newcomer in Munster from Irish Restaurant association. Well done Aroi, this is a super achievement because as you know, Limerick and Munster is filled with some super places to dine.

❤ Clare with the Hair ❤

Clare’s Beef & Mango Meatballs

Posted on May 27, 2015June 29, 2015 by ClareWithTheHair

Oh now this is comfort food at its best and who doesn’t love beef, pasta and tomato sauce 🙂 It warm, a hint of spice and heavy on the carbs . Sure what is not to love?

Makes: 4 servings

Preparation Time: 15 minutes

Total Time: 35 minutes

Ingredients

450g extra lean minced beef
1 egg
A bunch of chopped coriander
A bunch of chopped parsley
1tbs Ground Black pepper
1 large onion Grated
2-3tbs of mango chutney
1 jar Pasata
2 shallots finely diced
1 large carrot finely diced
A small bunch of chopped basil
Black pepper
1tbs Coconut oil
250g Wholewheat pasta, any you like
30g of low fat cheddar cheese

PREPARATION

1/ Mix the beef , egg, mango chutney, coriander, parsley, pepper and onion and shape into golf ball sized balls, place on a tray and pop in the fridge to cool for a few minutes before cooking. Place in over for 15-18 minutes on a medium heat

2/ Melt the coconut oil in a sauce pan, add the chopped shallots, carrots until soft, 4-6 minutes, add the pepper , basil and top with pasata, carry on cooking on a low heat for 5-10 minutes

3/ Place the pasta into a pan of hot water, stir to separate the pasta and cook per packet instructions.

4/ Place: the cooked pasta on your plate, top with meatballs, sauce and cheese x Enjoy!

Top Tip: I love to over cook and these are especially lovely the following day in a pitta pocket, slice the meat balls in half, top with the sauce and place in a sandwich press for a few minutes and you have a super lunch, or eat cold with a salad.

Clare’s Warm Salmon and Potato Salad

Posted on May 19, 2015June 29, 2015 by ClareWithTheHair

Today I bring you a salad that I just adore, this is a warm, hearty salad that you can enjoy all year round and not just in Summer, This is my Warm Salmon and Potato Salad. This is fresh, home cooked food at its best and you can have this super supper on the table in 30 minutes

Makes: 4 servings

Preparation Time: 10 minutes

Total Time: 30 minutes

Ingredients

400g Salmon Fillets
200g baby/new potato
100g Green Beans
6-8 Tomatoes
1 bag of mixed lettuce leaves
2-3 spring onions
1/4 of a Cucumber
2 tbs wholegrain mustard
2 tbs olive oil
1 tsp Cracked black pepper
pinch of salt
pinch of sugar
Juice of 1 lemon
1 tsp of clear honey
1 Vegetable stock cube

1/ Cut your potatoes into 1inch thick slices and place in a steamer, cook for 10 minutes and now add the green beans, cook for another 6-8 minutes until potatoes are tender, once cooked, drain the water in the base of the pan and place the potatoes and green beans back in with the lid firmly in place, this will keep them warm while you build the rest of this salad.

2/ Cut your tomatoes in half and place on a lined baking sheet, I de core mine but I do not remove the seeds, sprinkle with salt, sugar, pepper and a drizzle of olive oil (use no more than 1/2 a tbs for all the tomatoes) Cook on a low heat for 10-15 minutes

3/ Place your salmon either in a steamer for 10 minutes or in vegetable stock for for 10 minutes.

4/ Cut your cucumber and spring onions into bit size slices.

5/ Mix the remaining olive oil, pepper, salt, honey, mustard and lemon juice together, add to the warm potatoes and green bean, re place the lid for a few moments, add the warm tomatoes, flake the salmon, add the salad leaves, spring onions and cucumber and serve a big pile of this either on its own or with some crusty breads.

Top Tip: If you do not like salmon use any other meat , fish or opt for tofu of some squash to make this a veggie salad, this works incredible well with grilled peppers and feta cheese.

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Clare’s Chinese Beef and Noodles

Posted on May 5, 2015June 29, 2015 by ClareWithTheHair

I am a big fan of stir fry’s because you can add what you like, you want a veggie stir fry, no problem , you want a mixture of meats, again no problem, you want a mix of meat, veg and seafoods again no problem, stir fry’s are fast, versatile, tasty and a great way to use up the end bits of your bags of veg in the fridge before you bin them and really good to cook more than you need for lunch the following day, I make many different stir fry’s but this one is one of my all time favourites, it is a little sweet, a little spicy and has the distinct aromatic flavour of five spice.

Clare’s Chinese Beef and Noodles

Makes: 4 servings

Preparation Time: 15 minutes (allow extra for marinating meat)

Total Time: 30 minutes

Ingredients

400g Lean Beef (slice into 1cm thick strips)
400g Wholemeal Noodles
200g Green vegetables (I used Green beans and Sugarsnap peas but use any you like)
200g Button Mushrooms
1 large onion diced
2 cloves of crushed Garlic
Thumb sized piece of grated Ginger
1 med red chilli, diced finely, leave in the seeds for added heat.
2tbs Chinese Five Spice powder
1tbs Cracked black pepper
2tbs cooking oil
2tbs light soya sauce
1tbs fish sauce
3tbs honey

PREPARATION

1/ Slice your beef and place in a bowel with marinade (mix 1/2 the oil, chilli, ginger, garlic, five spice, honey, soya sauce, fish sauce and black pepper for the marinade).

2/ While your beef marinades (if you can do this 1+ hours a head of time great, of not 15 minutes will do) Chop your vegetables to bite sizes pieces, dice the onions and slice your button mushrooms also get your pan of boiling water ready for the noodles and cook these as per packet instructions, once cooked, rinse under cold water and place to one side.

3/ Place 1tbs cooking oil into a wok or large frying pan, add the beef plus all the marinade, cook for 1-2 minutes, remove from the pan, add the onions, mushrooms, greens and stir fry for 3-4 minutes, add the beef and the noodles back to the pan and stir fry for another 1-2 minutes, serve and enjoy!

Top Tip: The cheaper the cut of the meat, the longer you should marinade as this will result in a tasty and tender piece of meat.

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Clare’s Satay Fake Away Skewers

Posted on April 13, 2015June 29, 2015 by ClareWithTheHair

Clare’s Satay Fake Away Skewers

Fancy a take away but want a slightly lighter version? then try my Fake Away Skewers. I love this tasty, versatile peanut sauce not only as a dip for grilled satay skewers, but also for Stir Fried Rice or Noodles with Chicken and Peanut Sauce. The Satay sauce contains a little bit of heat, but you can cut back on this or eliminate it altogether if you wish. The sauce keeps for days in the fridge so make ahead of time for a simple go to sauce mid week. You also can thin the sauce with a little coconut milk, water, or chicken stock.

Makes: 4 servings (main meal) 8 (starter)

Preparation Time: 30 minutes

Total Time: 50 minutes

Ingredients

4 Skinless / Boneless Chicken Breast Fillets
1⁄2 cup peanut butter ( I used Almond Butter, reasons in week 6 Food & Activity Dairy)
3 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon brown sugar
1 tablespoon chilli paste / I clove of minced Garlic (Fresh can be unpredictable heat wise hence opting for the paste option)
1⁄2 teaspoon fresh chopped coriander
1 cup water
1 tablespoon freshly squeezed lime juice.

PREPARATION

1/ In a small saucepan, combine the peanut butter, soy sauce, ginger, brown sugar, chilli, garlic and coriander. Stir in the water. Heat the ingredients over medium heat, stirring to combine. Do not let the sauce boil or it will separate. The consistency of the sauce should be pourable, like double cream. When the peanut sauce is hot, stir in the lime juice. Taste the sauce and add a little more lime juice if you like more acidity. The sauce will keep, covered in the refrigerator, for about 1 week.

2/ Then take the chicken fillets and slice into finger size lengths. Thread onto skewers ( you can buy these in your supermarket or pick them up in your butchers.) then smother the chicken in your satay sauce, leave to sit for 30 minutes, place on a baking tray lined with baking parchment and grill, turning after 6-8 minutes and brushing with remaining sauce as you go.

Tip: Soak the Skewer Sticks in water while you prepar all the other bits, this will help them not to burn under the grill

I served these with some sweet chilli Prawn Skewers and Brown rice for our Saturday Night ‘Fake Away’ I will add these recipes next week.

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Inspire Limerick 01/04/2015

Posted on April 7, 2015June 29, 2015 by ClareWithTheHair

This is my 1st column with Inspire Limerick

Get your skin in tip top shape in time for Summer 2015

This is my very 1st Beauty piece with Inspire Limerick so I though lets start at the start, when it comes to beauty, it is all about getting the foundation (your skin) right first, so today I bring you my top tips (only four) to have your skin feeling and looking incredible and the best part of all is that you will see real differences from week one but if you keep going for 6-8 weeks you will reveal a more glowing, softer and silky skin.

#1 / Drink Water , drink water every day, 6-8 glasses at the least, water is not just super to hydrate your skin but it is super for you, Water flushes out toxins from the body, it aids digestion, promotes weight loss and is can even cur a headache (next time the heads pounding re hydrate with a few glasses of water before reaching for the pain killers).

#2/ Dry Body Brush, Do this daily, is should take you no more than 3-4 minutes but will see fantastic results in how you skin looks and feels. Work in gentle circular, upward motions, then longer, smoother strokes. Always begin at the ankles in upwards movements towards the heart, Increasing the circulation to the skin can reduce the appearance of cellulite, body brushing helps shed dead skin cells (and encourages new cell renewal) and is great to stop ingowing hairs. Buy a natural bristle long handles brush and this will last you 12+ months, wash after each use.

#3/ Shower / Bath , Most of us shower or bath in water that is a little warmer than we should, try alternating the temperature in the shower from hot to cold as this will further invigorate the skin and stimulate blood circulation, bring more blood to the outer layers of the skin.

#4/ Moisturise , It is a step I know a lot skip due to time being an issue or not seeing it as a step needed but if you want exceptionally soft, glowing skin this summer, then do not skip this step, I apply body lotion or a body oil daily after my shower, I apply before I dry off because once dry, I find I use too much and this takes time to sink in, time I do not have early in the morning.

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Clare’s Prawn Fried Rice

Posted on April 1, 2015July 5, 2015 by ClareWithTheHair

I am a big fan of Fried Rice and this is one of my favourites, it is simple, like seriously simple to create but packs a real flavor punch and so much better than opting for the take out version, if you are not much of a cook, you will be able to create this and if you are a whiz in the kitchen you may tweak to create a whole different flavor. If you are not a fan of Prawn’s then add chicken,beef etc and for a fab veggie option add tofu, broccoli and or mushrooms.

Makes: 4 servings

Preparation Time: 10 minutes

Total Time: 40 minutes

Ingredients

250g of Brown Rice (I used the boil in the bag type, feel free to use the 2 minute micro version)

400g of Fresh water jumbo prawns

150g Baby Spinich

1 med white onion Peeled and diced

100g button mushroom sliced

3-4tbs coconut oil

1bs Chilli paste

1tbs Garlic paste

1/4tbs Cracked black pepper

2tbs Mirin

1/4tbs sugar

2tbs light Soya Sauce

PREPARATION

1/ Place the rice in a pan of hot water and bring to the boil and cook per packet instructions, or as per microwave instructions. Once cooked set to one side.

2/ Cook the onion and mushroom in the coconut oil until soft 3-5 minutes, remove from the pan and set to one side.

3/ Garlic, Chilli, Mirin, Pepper, Sugar and soya sauce in the pan and add the prawns, cook for 1 minute, add the spinach, mushrooms, onions and rice and mix well, cook for 2-3 minutes and plate up.

4/ Fry eggs in 2-3tbs coconut oil and place o top of your Prawn fried rice.

Enjoy!

Thank you for reading your FABULOUS people

❤ Clare with the Hair ❤

Clare’s Simply Scrumptious Salmon Salad

Posted on October 29, 2014July 5, 2015 by ClareWithTheHair

Mid-week meals can prove to be the hardest to think about sometime but this, Simply Scrumptious Salmon Salad makes for an easy, low cal, no fuss yet exceptionally tasty home cooked mid-week meal. This is one of my families favourites.

Makes: 4 servings

Preparation Time: 20 minutes

Total Time: 35 minutes

Ingredients

1lb of green beans
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon melted coconut oil
1 tablespoon minced shallots
1/4 teaspoon black pepper, divided
4 salmon fillets
1 large bag mixed salad greens
1 large red onion
2 large hard boiled eggs

PREPARATION

1. Preheat your grill to medium.

2. Place beans in large pan of boiling water; cook 2 minutes. Drain and plunge beans into ice water; drain.

3. Combine vinegar, mustard, oil, shallots, 1/8 teaspoon pepper in small bowl, stirring well with whisk, set aside.

4. ,If you want to, you can spray both sides of each fillet with olive oil via a mister or use one of the low cal oil sprays, I think there is no need for any oil but I know with older grills or ones not so non stick this is a necessary step, 1/8 tea-spoon pepper. Place fish, skin side up, on grill rack; cook 5-6 minutes on this side then turn and cook for another 2-3 minutes on the other side.

5. Arrange 1/4 of the greens leaves in each of the 4 bowls top with your finely sliced red onion, the egg slices, and beans. Top with salmon and drizzle with your delicious dressing.

Tip: Add some fresh chill to the dressing for a fiery hit, also I like to warm the dressing a little at this time of the year and you may even leave the beans warm, all ways this dish works!!

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Clare’s Scrumptious Grilled Steak & Sweet Potatoes

Posted on October 22, 2014July 5, 2015 by ClareWithTheHair

Dinner does not get much simpler than this!! Claire’s Scrumptious Grilled Steak & Sweet Potato: Here we grill some spice-rubbed striploin steaks and serve them along side some sweet potatoes with onions baked in a foil packet . Serve with steamed greens, green beans, spinach or whatever leafy green you like. 🙂 I made a little crème fresh with sun-dried tomato sauce to go along side, but if you are being super healthy, then leave the sauce out.

Makes: 4 servings

Preparation Time: 20-30 minutes

Total Time: 1hr

Ingredients

1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon salt, I leave this out.
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
2 x 8 ounces striploin steak, trimmed and cut into 2 portions
2-3 medium sweet potato, peeled and very thinly sliced
1 large red onion, halved and very thinly sliced
1 teaspoons coconut oil
1 teaspoon freshly grated orange zest

PREPARATION

Preheat grill to high.
Combine allspice, cumin, ginger, cinnamon, coriander, cayenne and salt (if using) in a bowl. Sprinkle steaks with the spice mixture and leave to rest while you get the sweet potato ready, mix the sliced sweet potato and red onion along with oil and zest in a bowl and coat all the pieces with the oil and zest.
Place two sheets of foil on top of each other (the double layers will help protect the ingredients from burning). . Spread the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet.
Place the packet on the hottest part of the oven and cook for 20-25 minutes, if the slices are thicker this will take longer. Cook the steaks on your hot grill, turning only once, cooking for 3 to 4 minutes per side for medium-rare and longer if required Transfer to plates and let rest while the potato packets finish cooking. Open the packets (being really careful of steam) and serve alongside the steaks and greens.

Tip: For the Creme fresh sauce, all you need is half a tub of creme fresh, whizz up 5-6 sundried tomatoes, add some lemon zest, fresh black pepper and combine for a super simple, tasty sauce to have along side many foods, works great with chicken and really good as a dip for chips.

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

ClareWithTheHair.Com

Food , Fashion, Beauty, Reviews, Lifestyle Blog

Food writer

Clare’s Tasty Tapas

Ingredients

PREPARATION

Aroi Restaurant Limerick Review

Clare’s Beef & Mango Meatballs

Ingredients

PREPARATION

Clare’s Warm Salmon and Potato Salad

Ingredients

Clare’s Chinese Beef and Noodles

Ingredients

PREPARATION

Clare’s Satay Fake Away Skewers

Clare’s Satay Fake Away Skewers

Ingredients

PREPARATION

Inspire Limerick 01/04/2015

Clare’s Prawn Fried Rice

Ingredients

PREPARATION

Clare’s Simply Scrumptious Salmon Salad

Ingredients

PREPARATION

Clare’s Scrumptious Grilled Steak & Sweet Potatoes

Ingredients

PREPARATION