Author Archives: tara

Spring Summer Cook-Along Classes

Want to improve your skills in the kitchen? Check out my new schedule of virtual cooking classes. From light and healthy Springtime Recipes to a bit of fun with Cocktails and Canapes to summer evenings with Tapas and Paella, it’s time to celebrate longer evenings and some warmer weather!

Warm Steak Salad with Blue Cheese Dressing on Ireland AM


Watch the clip here, recipe below.

Warm Steak Salad with lightly pickled Red Onions & Blue Cheese Dressing


2 x ribeye steaks

2 tablespoons mayonnaise

2 tablespoons sour cream

100g blue cheese, crumbled

A few dashes of worcestershire sauce

Squeeze of Lemon Juice

1 head of Broccoli, cut into florets and gently cooked, al dente

2 sticks of celery, chopped

1 red onion, sliced thinly

4 potatoes, cubed & scrubbed

Rapeseed oil

½ tsp Onion salt

½ tsp Garlic granules

Pinch of Cayenne Pepper

Sprig of rosemary, chopped

Optional garnish: selection of micro greens




Preheat the oven to 180℃. Place the potatoes in an ovenproof dish and drizzle with the oil. Sprinkle the onion salt, garlic granules, cayenne and rosemary over them. Shake them about to coat evenly and place in the oven for 25-35 minutes, shaking every now and then to cook evenly.


Pour some boiling water over the onions. After 5 minutes, drain and add a generous squeeze of lemon juice.


Heat a pan until very hot. Season and oil the steaks and add to the pan , ensuring there is a sizzle. Cook on both sides for 2-3 minutes (for rare) or however you like to serve it. Rest the steaks in a warm place for at least 5 minutes but longer if possible while you make the rest of the salad. 


To make the blue cheese dressing, combine the mayonnaise, sour cream, blue cheese, worcestershire sauce and a squeeze of lemon juice. Mash the cheese with a fork and mix well. Don’t worry if it’s a little lumpy as the little pieces of blue cheese give a great kick of flavour. Taste and check for seasoning.


Layer up the salad on a platter by adding the broccoli and celery. Slice the steaks thinly when they’ve rested for at least 5 minutes. Place the slices of steak over the vegetables, drizzle generously with the blue cheese dressing and top with the pickled red onion and micro greens. Serve the potatoes on the side. 


Maple & Soy Glazed Salmon with Charred Corn and Orzo Salad on Ireland AM

Watch the clip here, recipe below.

Soy Maple Glazed Salmon with Charred Corn and Orzo

(Serves 2)


2 Salmon fillets

1 ½ tablespoons Maple Syrup

1 tablespoon Soy Sauce

1 clove of garlic, chopped

Pinch of ground ginger

Salt & Pepper

100g Orzo, cooked according to the pack

1 Corn on the cob or a small tin of sweetcorn on the cob is preferable)

½ a block or 100g Feta cheese, crumbled

10 sugar snap peas, chopped 

Squeeze of Orange Juice

Drizzle of Olive Oil

Tsp Cider or White Wine Vinegar


Lightly oil an ovenproof dish and place the salmon fillets in.

In a small bowl, mix the maple syrup, soy, garlic, ginger, a pinch of salt and pepper. Pour this mixture over the salmon and roast in the oven for 15-2o minutes until cooked through as you like it.

On a dry pan, toast the corn gently for 5-10 minutes, stirring all the time until it is nicely charred. Add the corn to a bowl with the feta, orzo, sugar snaps, orange juice and olive oil. Taste for seasoning. Serve the salmon with the orzo.


Cheesy Garlic Tear’n’Share Bread

This is a very indulgent treat! Perfect for a casual get-together as it can be prepped the day before! Watch the clip here, recipe below.

Cheesey Garlic Tear’n’Share Bread

Makes 12 rolls


325g strong white flour

1/2 teaspoon salt

1/2tablespoon sugar

7g pack fast acting yeast 

1 ½  tablespoons olive oil

150ml-200ml lukewarm water

About 100g Mozzarella and /or Cheddar cheese, grated and mixed

100g Garlic Butter (see recipe below), melted

Optional finish: chopped Rosemary


  1. Put the flour and salt into a large bowl, add the sugar and salt to one side.  
  2. Make a well in the centre, add the yeast and some of the water water. 
  3. Gradually work into the flour to make a soft dough. 
  4. Sprinkle over a little flour if the mixture feels too sticky, but make sure it is not too dry- the dough should be pliable and smooth. 
  5. Transfer the dough to a lightly floured work surface, knead for 10 minutes  (sprinkling a little flour on when needed) until the dough is smooth and stretchy (soft but elastic) or place in a mixer with a dough hook for about 5 minutes.
  6. Place the dough into a well oiled bowl and cover tightly to prove for at least an hour.
  7. Remove the dough from the bowl onto a lightly floured surface. Knock back and then divide the dough into 12 pieces. Place some of the cheese into the centre of each piece of dough and shape into balls by rolling between your hands.
  8. Place the balls of dough into am oiled round cake tin in a circle, placing one in the middle( I found a spring release 9” or 23 cm tin useful to do this)
  9. Cover with cling film and let rise in warm spot for about 10 minutes. . 
  10. Preheat the oven to 200 C˚/180 Fan / Gas 6
  11. Brush a generous amount of garlic butter on top of each roll and sprinkle a little salt and rosemary on top to decorate  
  12. Bake for 15-20 mins or until they are golden brown then drizzle the remainder of the garlic butter on top.
  13. Remove from the tin and Tear’n’Share!

For the garlic butter 

2 garlic cloves, crushed 

A small bunch of flat-leaf parsley 

100g butter 

A squeeze of lemon juice 

Salt and black pepper 


Lemon Gem Thumbprints on Ireland AM

Watch the clip here, recipe below.

Lemon Thumbprint Gems

Once you have mastered the shortbread recipe you can choose to make or buy the lemon curd for this simple but delicious afternoon treat or dessert.


125g butter, softened

30g caster sugar

½ an egg yolk

1 tsp lemon juice

125g plain flour

25g ground almonds

10g cornflour


6-7 tablespoons of lemon curd

Raspberries & Mint to garnish


Preheat oven to 180C. Line or grease 2 baking sheets.

Beat together the butter and sugar. Add the egg yolk, lemon zest and juice. You can use an electric mixer here, but we aren’t really creaming so its not necessary

Fold in the flour, almonds and cornflour. Do this gently – it should be just combined. It’s very sticky so it goes in the fridge to chill for an hour.

Remove the dough from the fridge and roll into cherry tomato sized balls. Space these evenly on your baking sheets. Make an indentation in each biscuit (see the picture below). Bake for 20-25 minutes until golden.

The moment they come out of the oven fill the indentation on each biscuit with 1/2 a teaspoon of lemon  curd. Then transfer them from the baking sheet to wire racks to cool.

Top with a mint leaf and a raspberry if desired and sprinkle a little icing sugar over.

For the Lemon curd

2 eggs

2 egg yolks

100g (4oz) butter

175g (6oz) caster sugar

Finely grated zest and juice of 3 lemons

To make the lemon curd:

In a bowl, whisk together the eggs & the egg yolk.

Melt the butter in a saucepan over a very low heat.

Add the caster sugar, grated zest, & lemon juice, & then the beaten eggs.

Stir carefully with a wooden spoon, over a very gentle heat until the mixture thickens.  

This+ should take about  7-10 minutes. If the heat is too high, the egg will scramble.

The curd is ready when the mixture is thick enough to coat the back of the wooden spoon & leave a definite mark when you push your finger through it.

Remove from the heat and allow to cool.


Meringue Swirls on Ireland AM

Watch the clip here, recipe below.

Meringue Swirls 

(Makes 6)


4 egg whites

A pinch of salt

175g of caster sugar

Red food colouring

¼ tsp of vanilla extract


  1. Pre heat the oven to 140˚C and line a baking tray with baking paper
  2. Put the egg whites into a large spotlessly clean mixing bowl with the pinch of salt
  3. Whisk until soft peaks form then gradually add the caster sugar until stiff peaks form
  4. Add in the vanilla extract
  5. Using a large spoon dollop the meringues onto the baking sheet leaving space between them
  6. Place the food colouring in the bowl and dip a skewer into it
  7. Swirl the skewer into the meringues to give a ripple effect 
  8. Bake for 30 minutes or until the base of the meringues is hard and then switch of the oven
  9. Leave to cool in the oven if possible

Sandwich two of the swirls together with whipped cream and any other filling you like such as lemon or orange curd or fruit.


Sticky Chicken Drumsticks and Veggie Egg Fried Rice on Ireland AM-Friday night “Fakeaway”

Watch the clip here, recipe below.

Sticky Chicken Drumsticks


These drumsticks are always an absolute winner with kids and adults alike.


(Serves 4)




16 Chicken drumsticks

2 tablespoons of soy sauce

2 tablespoons of honey

½ a teaspoon of paprika

½ a teaspoon of ground coriander

1 clove of garlic, minced

1 thumb sized piece of ginger, grated

Optional Garnishes:

2 tsp Sesame seeds, toasted on a dry pan

Coriander leaves




  1. Preheat the oven to 180°C, gas mark 4.
  2. Combine the soy sauce, honey, paprika, coriander garlic & ginger in a bowl.
  3. Score the skin of the chicken thighs a couple of times and place in an oven proof dish.  Pour the marinade over, ensuring all the chicken pieces are coated.   Cook in the oven for 30 mins, turning in the marinade about half way through.
  4. Check the drumsticks are cooked through and sprinkle the garnish over before serving.


Vegetable Egg Fried Rice

(Serves 4)



1 tsp rapeseed or groundnut oil

3 cups leftover, cooled rice

2 eggs, whisked 

Selection of Veg such as courgette, mange tout, baby corn, sugar snaps, peppers, frozen peas, frozen edamame, sliced into bitesize pieces. 

Fresh Coriander to serve

A drizzle of sesame oil & Soy sauce



Place the rapeseed oil in a large frying pan over a medium heat. Toss the veggies in and cook for a minute or two. 

Add the rice and stir fry everything together for another minute or two then add the eggs, stirring all the time.

When the eggs are set around the rice season with the sesame oil and soy sauce and garnish with the coriander to serve.


Seasonal Mushroom Soup on Ireland AM

I absolutely love soup but Mushroom soup is definitely one of my favourites, especially in autumn when the nights draw in and the fire beckons after a chilly walk in the woods!

Watch the clip here, recipe below.

Serves 4-5


450g (1 lb) mushrooms 

1 medium onion, chopped 

25g or a generous knob of butter

Salt and freshly ground pepper

30g (1oz) flour

A few sprigs of thyme, leaves removed. 

600ml chicken stock or vegetable stock 

A glug of cream, approx 75ml

Optional garnish :Truffle oil


Melt the butter in a saucepan on a gentle heat. Toss the onions in the butter and add a pinch of salt. 

Cover and sweat until softened and golden brown. 

Meanwhile, chop up the mushrooms, brushing any dirt off. Try to avoid washing if possible. 

Add to the saucepan and cook on a medium heat for 7 or 8 minutes until any juices have been re-absorbed. 

Stir the flour and thyme into the onions and mushrooms , cook on a low heat for 2-3 minutes then add the stock to just cover. Increase the heat and bring to a simmer for a couple of minutes. 

Blitz with a stick blender or in a liquidiser. 

Taste for seasoning and add a dash of cream. 

Garnish with thyme and a drizzle of truffle oil.