Archive | June, 2014

Dee’s Ketchup Glazed BBQ Omega Burgers

30 Jun

This is a great quick way to jazz up your summer burgers if you don’t have time to make a full barbeque sauce.

What you will need:
1 pack of Dee’s Omega Burgers
50-75 mls ketchup
Pepper and salt
2 burger buns, toasted
1 tsp of oil

Mix the oil, ketchup and a little salt and pepper in a small bowl.
Use a small pastry brush to coat the burgers with the glaze.
Place them on the BBQ and cook for about 2-3 minutes on each side, brushing them with the glaze each time you turn them.
Toast the burger buns and serve with your favourite toppings.
Enjoy, Eoin.

Top Tips:
The oil in the glaze will help to stop the burger sticking to the BBQ.
You could also use a brown sauce glaze if you wish! Simply replace the ketchup with brown sauce, but do check the label, as some brands do contain fish.






Zesty BBQ Corn on the Cob

26 Jun

It’s summer and with all the fabulous weather we’ve been having it’s great to be able to get some vegan dishes on the BBQ too! Zesty and delicious, this is a tasty summer eat!

You will need:
2 x corn on the cob
1-2 tsp coconut oil
Fresh oregano leaves
Fresh ginger, thinly sliced into strips
1 lemon, sliced

Rip off two sheets of tinfoil big enough to wrap up the corn.
Place a slice of lemon, some thin strips of ginger and some of the oregano on the corn.
Season with salt and pepper and a teaspoon of coconut oil.
Wrap them up in the tinfoil and BBQ for about 10-15 minutes.
Then remove from the tinfoil and brown a little on the BBQ to give it a nice finish (see pic).
Serve and enjoy!





Elderflower Cordial

18 Jun

With the weather being so wonderful, this deliciously easy and refreshing summer drink is a must, plus you’ve got to get out and pick some Elderflowers to make it, so it really is the perfect summertime tipple!

You will need:
6-8 large Elderflower heads
2 litres of water
2kg sugar
2 tbsp. of citric acid
1 lemon squeezed

Add the sugar, citric acid, lemon juice (plus the whole lemon, see pic) and water to a large pot and bring to the boil.
Once it’s boiling and the sugar is dissolved turn the heat off and add the Elderflower heads and allow it to sit overnight or 24 hours if you can.
When it’s ready, strain it to take out any bits and pour into a bottle and keep in the fridge for a couple of weeks or in the freezer for a few months.

Top tips:
The cordial is a concentrated solution so don’t forget to dilute it with water or sparkling water for a tasty summer drink.
Use the ratio, 1 part cordial to 4 parts water or to your own taste.
If there is a glut of Elderflowers, you could also pick and freeze some to make a batch later.
They will also store well in you fridge for a few days in a plastic bag.






Waldorf Hazelnut Salad with Dee’s Sausages

12 Jun

This new twist on the traditional summer picnic or BBQ salad, is crunchy and refreshing and very simple to make. Ideal to bring to a vegan BBQ or even to have with your lunch!

You will need:
1 pack of Dee’s Sausages
2 large ripe avocados
3-5 dried apricots, chopped
2 crunchy apples, diced
2 sticks of celery, chopped
75g chopped nuts
Juice of 1 lemon
Salt and pepper
Fresh parsley (optional)

Cook the sausages according to packet instruction and chop in to large chunks.
If want to have the nuts toasted, as it really brings out the flavour, now is the time to do it. Lightly brown them in the oven for 3-5 minutes at 180° C.
Take the stone out of the avocados and remove the skin. Mash then into a nice paste or leave a little chunky if you prefer that consistency.
Place the apple, celery, apricots, nuts, lemon juice and avocado in a bowl and mix well.
Season with a little salt and pepper, add sausages and gently mix.
Place in a snazzy serving bowl and sprinkle some chopped parsley on top.
Best eaten on the day you make it!
Enjoy, Eoin.

Top Tips:
Make sure all your ingredients are cold from the fridge, it gives the salad a more refreshing taste.
Try adding something like grapes to give it a nice juicy bite. Just slice them in half and add in.

Unlike a traditional Waldorf salad, there is no mayonnaise in this recipe, instead the avocado replaces the mayonnaise.



Slow Roasted Tomato and Herb Soup with Homemade Garlic Croutons

6 Jun

This soup is so easy and delicious! I bought a glut of in season, super sweet tomatoes for my tomato salad recipe and had loads leftover and decided to make some yummy soup.

You will need:
1kg of mixed tomatoes
2 sprigs of fresh rosemary, thyme and oregano
2 whole heads of garlic (skin removed)
Salt and pepper
Olive oil
Sourdough bread cut into cubes
2 cloves of chopped garlic

Cut the tomatoes into large chunks.
Place in a roasting tray with the 2 heads of garlic, herbs and oil and season with some salt and pepper.
Roast at 180° C / 200° C for 30-40 minutes until the tomatoes and garlic are soft and the surface is a bit charred and browned (see pic).
Meanwhile, place the cubed sourdough bread and chopped garlic in a roasting tray and drizzle with olive oil. Place in the oven at 180° C for about 5-7 minutes until the croutons are lightly toasted.
Allow them to cool. They will store well in a large airtight container or bag for up to 5 days.
When tomatoes are cooked, blend with a good blender for 2-3 minutes, in batches if needed.
Pass the mixture through a fine strainer to remove any pips and skin. Of course you don’t need to strain it if you don’t want to, but it will give you a smoother, more velvety soup.
I served mine in a cup with some oil and the homemade croutons on top, it was delicious!
This soup freezes well but may need to be blended once defrosted due to separation.

Enjoy, Eoin




Summer Tomato Salad with Roasted Garlic on Chargrilled Sourdough

5 Jun

This amazing summer tomato salad is so light and tasty, yet really filling and satisfying. It’s ideal for a summer BBQ or a relaxed lunch.

You will need:
10g fresh basil, roughly chopped
600-800g tomatoes (mixed varieties, see tips)
1-2 cloves of roasted garlic
Olive oil
Sea salt
Cracked black pepper
Sourdough bread

Serves 2-3

To make your roasted garlic, preheat the oven to 180° C / 160° C fan and take two whole heads of garlic and slice the top off (see pic). Brush with a little oil and place in tinfoil and bake for about 20-30 minutes until the garlic is soft and sweet.
Wash and dry your tomatoes, cut the larger ones into wedges and slice the smaller ones in half (see pic).
Place the tomatoes in a large bowl, add the basil and chopped roasted garlic.
Season with some salt and pepper to taste and a nice dash of olive oil. You could add 1-2 tablespoons of vinegar or lemon juice if you wish.
Let it sit in fridge for about 10 minutes to allow the flavours to mingle and marinate.
Next cut your sourdough into thick slices and brush with a little olive oil. Heat your griddle pan to high and chargrill the bread on both sides, you could also do this on the BBQ!
When the bread is toasted, place it on the plate and add some tomatoes and a little extra basil to garnish.

Top Tips
I got my tomatoes from a variety of shops to ensure I got the tastiest selection. The whole idea of this salad is to use as many different types of tomatoes as you can. Thankfully there are so many wonderful variety’s out there. Your best bet is Marks and Spencer and your local Farmers Markets. Let you imagination lead you. Here’s where I got mine for this recipe –
Marks and Spencer’s
The English Market (Cork)
A local Farmer’s Market

Enjoy, Eoin.







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