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 ❤

Clare’s Warm Spanish Salad

Posted on July 1, 2015July 3, 2015 by ClareWithTheHair

Today’s #TastyThursday recipe was inspired by my recent holidays to Lanzarote. This is my take on a Warm Spanish Salad that can be enjoy all year round.

Makes: 4 servings

Preparation Time: 10 minutes

Total Time: 30 minutes

Ingredients

2 chicken Breast
100g Chorizo
200g Baby Potatoes
100g Tomatoes
3-4 chopped basil leaves
1 Yellow pepper
1 large white onion
1 bag of mixed salad leaves
2tbsp olive oil
pinch of pepper
pince of salt
pinch of sugar

For the dressing:

Bunch of chopped Parsley
1tbsp Grain Mustard
2tbsp Ground Almonds
1 grated clove of Garlic
1/2tsp Sugar
3tbsp Sherry Vinegar
4tbsp Extra Virgin olive Oil

PREPARATION

Dressing: Mix all ingredients together, add a splash more oil if the almonds soak too much, set to one side for the flavour to develop while you make your salad.
Pop the Chicken in a pan of water and bring to the boil, cook for 8-10 minutes and just leave in the pan to cool a bit.
Slice your baby potatoes and place in a pan of water, bring to the boil and cook until tender, remove and drain once cooked.
Place your tomatoes and sliced pepper on a baking tray, sprinkle with salt, pepper, sugar , chopped basil and olive oil and place in a med oven for 8-10 minutes.
Place the cooked potatoes into a large saute pan, add the sliced onion and chorizo and cook for 2-3 minutes.
In a large bowel mix the potato mixture, roasted tomatoes and peppers mixed leaves in a large bowl, add 1/2 the dressing and mix well
Serve and top with the remaining dressing

❤ Clare with the Hair ❤

Clare’s Summer BBQ

Posted on June 9, 2015June 29, 2015 by ClareWithTheHair

At last some summer sun has arrive so today I am sharing with you some of the things I enjoy most when we have a BBQ. Here are my Chinese sticky chicken wings, mushroom bruschetta and home made coleslaw.

Makes: 4 servings

Preparation Time: 20 minutes

Total Time: 50 minutes

Ingredients

For the wings:

24 chicken wings (6 per person)
2tbs Chinese five spice powder
1/2 inch grated ginger
1 crushed clove garlic
1 small finely chopped red chilli
2tbs clear honey
2tbs light soya sauce
zest and juice of one lime

For the Mushroom Bruschetta:

200g mixed mushrooms
2 finely diced shallots
half a glass of white wine
1 clove grated garlic
1tbs butter
1tbs cracked black pepper
2-3tbs of fresh chopper parsley
1tbs french mustard
8 slices of bruschetta bread

For the Coleslaw:

1/2 a white cabbage grated
2-3 carrots grated
1-2 red onions grated
2tbs wholegrain mustard
1/2tps cracked black pepper
1/2tps salt
3-4tbs of light mayo

PREPARATION

Wings: 1/ Mix all the ingredients in a bowel and add the wings, leave for at least 30 minutes but this works best if left over night in the fridge.

2/ Remove the wings from marinade and lay flat on the BBQ, turning frequently and brush several times with the marinade. Cook until the meat is white and the outside is slightly blackened.

Mushrooms: 1/ Put the butter, shallots, garlic and sliced mushrooms in a large pan, cook until the mushrooms are soft and have cooked down, add the white wine, parsley and mustard and cook until the liquid is 80-90% evaporated.

2/ Toast the bread on the BBQ and top with the mushrooms.

Coldslaw: 1/ Place the grated vegetable in a large bowel, add the mayo, mustard , salt and pepper, mix well. I like to make this a little ahead of time as the vegetables soften a little and the flavor develops.

❤ Clare with the Hair ❤

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 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 Prawn Fried Rice

Posted on March 29, 2015June 29, 2015 by ClareWithTheHair

I am a big fan of Fried Rice and this is one of my favorites, 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 ❤

J.P.Clarkes Bunratty Co Clare

Posted on March 26, 2015June 29, 2015 by ClareWithTheHair

J.P.Clarke’s Bunratty Co Clare

Jp’s a rustic country pub and since opening in November 2008, they have developed a reputation for excellence in food and a good old fashioned warm welcome.
JP Clarke’s was awarded Best Gastro Pub in Clare 2013 by the Irish Restaurant Awards and it is easy to see why if you take the time to visit.

jp's1 — Sticky Toffee Pudding €6.25 www.clarewiththehair.com

We went for a late lunch / early evening meal on Sunday, the weather was fantastic so as you can imaging Bunratty was heaving but JP’s had a table for my hubby and I within 5 minutes of arriving. Fantastic start.

Jp’s have a typical bar food menu, with the addition of daily specials and these are served from 12-9.30pm daily.

This is just a snip at what they have to offer but it gives you an idea as well a the kind of prices to expect to pay.

My hubby and I both choose one of the item’s from the specials board, the Grilled salmon, chunky chips with a side salad, the salmon had a orange, spring onion zesty crumb! ( I know it does not look like a crumb to me either but this is as described on the menu) was €13.95 for this and with the pudding in at €6.25 , add a coffee and both of us had a really lovely Sunday lunch for under €50, a very good price considering the quality, the service and the location, Bunratty is a tourist hot spot yet you can eat all over Bunratty for a very fair price!

Attached to JP’s is Gallagher’s , In 2010, Gallagher’s Seafood Restaurant was crowned ‘Best Restaurant in Clare’ by the Restaurant Association of Ireland.

Bottom line , JP’s offers great service and food at a very fair price and I would have no problem recommending this place to anyone and I will absolutely be returning for some more of their delicious delights.

Jp’s is a great casual dining experience for lunch, evening and afternoon treats, Gallaghers is a little more towards fine dining with some incredible creations, I will do a full post on Gallaghers very soon for you.

If you are visiting County Clare on your travels, Gallagher’s Seafood Restaurant & JP Clarke’s Country Pub are a must for you to try.

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Clare’s Hot & Spicy Chicken Salad

Posted on March 25, 2015June 29, 2015 by ClareWithTheHair

Today I bring you my Hot and Spicy Warm Chicken Salad. The weather was so lovely last weekend so I made this and Its so easy yet it is so tasty, really quick this one is too. Super for a day you don’t want to be stuck in the kitchen and because the chicken is so tasty you feel like you are eating more than a salad.

Clare’s Hot and Spicy Warm Chicken Salad

Makes: 4 servings

Preparation Time: 15 minutes

Total Time: 30 minutes

Ingredients

200g mixed lettuces leaves
500g of skinned, boneless chicken breasts
3tbs of smokey paprika
1tbs cracked black pepper
1tbs salt
1tbs coconut oil
1 medium red onion thinly sliced
16-20 cherry tomatoes halved
one carrot finely grated

REPARATION

1/ Place the chicken breasts between two sheets of grease paper and bash with a rolling pin to flatten them to about 1/2 an inch thick, once flat mix the paprika, pepper and salt together and press onto the Chicken, Place the coconut oil in the base of a heavy bottomed pan and place the chicken in on a med heat for 4-5 minutes , turn and continue to cook for another 4-5 minutes, leave to rest for 2-3 minutes before slicing as per image.

2/ Slice the red onions, tomatoes, and grate the carrots, mix with the salad leaves.

3/ Arrange the salad and vegetables on your plate and top with the chicken, you do not need an additional dressing as the chicken is very tasty but if you must have something, mix 1tbs lemon juice, tbs white wine vinegar, 1tbs of wholegrain mustard and 1tbs of cold water to dress the leaves.

Top Tip: This is great with pork of lamb chops and equally great with halloumi cheese.

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

ClareWithTheHair.Com

Food , Fashion, Beauty, Reviews, Lifestyle Blog

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