Buffalo Chicken Burger

If you like buffalo wings or buffalo tenders, you will go mad for this buffalo chicken burger. It’s hot and spicy with a cool greek yoghurt sauce to soften the spice. It’s the ultimate fakeaway meal, when you are craving a takeaway, but don’t want the grease. This chicken can be airfryed or made in the oven (though I am yet to try and cook it in the oven).

Ingredients

Serves 4 | 544 calories per burger**

For chicken (470 calories per serving)

• Butterhead lettuce

• 4 brioche buns

• 1 cup buttermilk

• salt & pepper

• 3 tsp cayenne pepper

• 4 boneless, skinless chicken breasts

• 1 cup flour

• 1 tbsp garlic powder

• 1 tbsp aromat

For dressing (37 calories per serving)

• 3/4 cup greek yoghurt

• 2 tbsp fresh dill

• 1 tsp garlic powder

• juice half a lemon

• 30g grated parmesan cheese

For buffalo sauce (37 calories per serving)

• 160ml (2/3 cup) Franks hot sauce

• 1 tsp Worcester sauce

• 1 tbsp white vinegar

• 25g (1/4 cup) butter

Method

1. Line your chicken breast between 2 sheets of parchment paper and roll a rolling pin on the thicker side so that chicken is roughly same width all over.

2. In large bowl mix together the buttermilk with salt, pepper & 1 tsp cayenne . Add your chicken fillets to this and set aside for at least an hour (overnight preferably).

3. Preheat your airfryer to 180. Whisk your flour with the remaining cayenne, salt, pepper & aromat.

4. Coat your buttermilk chicken into the dry mix and spray with frylight and add to the airfryer. Cook for 15 mins each side. Spray with frylight every time you flip the burger. Burger should take approximately 30mins.

5. While chicken is cooking melt together all your ingredients for the buffalo sauce and set aside.

6. Combine all your ingredients for the yoghurt dressing too, and set aside.

7. Toast your brioche buns.

8. When chicken is cook, rest it on a plate and using a basting brush coat the chicken in the buffalo sauce until it’s covered in sauce.

9. Add a leaf of lettuce to one side of your brioche bun, followed by your chicken on top. Spread a generous tablespoon of the yoghurt sauce on the other bun and lay it on top.

***Calories based on brands that I used and should only be used as a rough estimate

Lamb & Red Wine Stew

I’m back with another slow cooker recipe. This meal can be left cooking all day and you’ll have a hot dinner ready once you get in the door, with the lovely smell wafting through your house. This is the ultimate Irish comfort food. I am going to use my favourite method where I brown the meat and veg to take the bite out of the potatoes as I like them soft. This is totally optional though as I know lots of people prefer potatoes with a bit of a bite to them. I love serving this with a big bowl of creamy mash and some frozen peas.

Ingredients

Serves 4 | 560 calories per serving (excluding extra mash)

• 500g diced lamb

• 1 large onion, roughly diced

• 2 carrots, cut into rounds

• 2 celery, roughly chopped

• 3 medium potatoes, peeled & quartered (depending on how big you like them, they will need longer in slow cooker if they are bigger)

• 1 400g tin chopped tomatoes

• 300ml red wine

• 300ml lamb or vegetable stock (I used 2 stock cubes)

• 1 tbsp garlic powder

• 1 tbsp dried rosemary

• 2 tbsp plain flour

• Some fresh parsley (to garnish)

• 1 tbsp butter (if browning the meat first)

Method

1. ***This step is optional*** If browning the meat, melt the butter in a skillet and brown the meat on all sides with the onion, until it has a nice colour (about 5 mins), set aside in a bowl. Once meat is separated add your remaining veg (celery, carrot & potatoes) and steam with a lid on for 5-7mins.

2. Place your meat and veg with all your other ingredients into the slow cooker. Give everything a good stir together and leave it on low for 6-8hrs or on high heat for 4.

3. Garnish with some parsley before serving. I like to serve mine with some creamy mash and some cooked frozen peas.

Potato Masala

This is my dads potato masala recipe. This reminds me of my childhood and how we still to this day eat this and his biryani for every special occasion. It’s just THAT good, that we are still not sick of it after 25 years. It’s super easy to make and tastes even better the next day, in my opinion. Great to eat on it’s own or as a side dish to a larger meal. This recipe is completely vegan and veggie friendly. Simply use milder curry powder or omit the chilli powder if you don’t like it as spicy.

Ingredients

Serves 6-8 if using as a side dish | 300 calories per serving (if serving 6)*

• 5 large rooster potatoes, peeled, halved and then quartered.

• 6 tbsp groundnut oil

• 3 onions, thinly sliced

• salt

• tsp black mustard seeds

• 10 dried curry leaves

• 1 tsp hot curry powder

• 1 tsp turmeric

• 1 tsp chilli powder

• vegetable stock cube

• 400g tin chopped tomatoes

Method

1. Parboil your cubed potatoes for 10mins in heavily salted water, drain and set aside once 10mins is up.

2. In a large pot heat your oil and add your mustard seeds. When they begin to ‘pop’, add your sliced onions. Cook until soft and translucent.

3. Add your spices, stock cube and a few tablespoons of water to form almost a past like consistency in the pot.

4. Add your chopped tomatoes and reduce down for 10mins

5. After 10 mins add your potatoes and fill up half of your empty tomato can with water. Add this to the potatoes and simmer for about 20minutes, stirring regularly to make sure they aren’t sticking to the bottom. A lot of the water should have evaporated and potatoes will be tender.

*calories calculated using my fitness pal may not be entirely accurate and are based on the weight / brand of ingredients I used / 1kg of potatoes.

Taco Chips

Taco fries don’t have to just be a greasy after night out meal. These are leaner thanks to the turkey mince but still have all the flavour from the little bit of melted cheese and low fat spicy sour cream. You really feel like you are eating a takeaway meal, but it’s actually a high protein, balanced meal with a few sneaky veggies thrown in too. This is definitely one to save for a Friday night takeaway alternative.

The chips do take an hour to cook, but you could absolutely par boil the potatoes or throw them into the air-fryer. This is the best way I find to get them super crispy as my air-fryer drum wouldn’t fit enough for a 4 person serving.

Ingredients

Serves 4 | 492 calories per serving*

For homemade oven chips

• 600g rooster potatoes (cut into chips, skin on for extra fibre)

• 2 tbsp olive oil

• Sea salt

For mince

• 400g turkey mince

• 1 tbsp olive oil

• 1 onion, finely chopped

• 1 carrot, grated

• 4 cloves garlic, minced

• 5 tbsp tomato pureé

• 5-7 pickled jalapeños, chopped(leave out if you like it milder)

• 1 tsp dried oregano

• 1 tsp cumin

• 1 tsp smoked paprika

• 1 tsp chilli powder (leave out if you want it less spicy)

• 1/2 tsp cayenne pepper

• 1 tsp dried coriander

• salt & pepper

To assemble

• 50g grated cheddar cheese

• 100g low fat sour cream

• 3 tbsp hot sauce (leave out if you want it milder)

• Chopped fresh parsley (optional for garnish)

Method

1. Preheat the oven to 200 Celcius. Chop your potatoes into chunky chip shape. Rinse under cold water to remove starch, pat dry with a tea towel and place on a roasting dish in an even layer.

2. Drizzle with olive oil and salt and rub them around until evenly coated.

3. The chips will take 50mins to an hour in the oven if you want them nice and crispy. I like to turn them every 15-20mins or so and shake them around. Turn down the oven to 180 after 30mins if you think they are getting too dark too quickly.

4. To prepare the mince, sauté the onion & carrot in olive oil until onion is softening but not colouring, about 5mins in.

5. Add the turkey mince, begin to break it up with the back of your spoon. Add the spices & garlic and cook together for a minute or 2.

6. Add the jalapeños and tomato pureé. Simmer for about 20mins so that the meat is fully cooked, stirring occasionally.

7. While this is all simmering we can make the spicy sour cream. Add the hot sauce to the soured cream and stir together to create a spicy sour cream sauce.

8. Once your chips are ready, keep your oven on. Layer the chips in an oven proof dish, layer your taco meat on top followed by the grated cheese.

9. Place in the oven for 5-7minutes or until the cheese is bubbling and melted.

10. When ready, take out of the oven, drizzle the spicy sour cream & some parsley.

*Calories calculated using my fitness pal may not be entirely accurate and should be used as a general indicator for caloric value of the meal. This will vary depending on substitutes & brands.

Dorito Taco Wrap

I’ve never had a Taco Bell but this making me want to visit the next time I’m in North America. I saw loads of North American food bloggers recreating this “crunch wrap Supreme” but I wanted to recreate it using ingredients that are easy to find in Ireland and that would be healthier for you. It was so big and so filling and at roughly 530 calories per wrap, I was shocked as I was kept full for hours. Mine is heavily influenced by Moribyan’s crunch wrap supreme recipe from her page, definitely check hers out.

Ingredients

Serves 3 | 527 calories per serving*

For mince:

• 300g extra lean mince (I used 1% fat)

• 1 tbsp olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 5-7 pickled jalapeños, chopped (optional if you like it spicy)

• 1 tsp dried oregano

• 1 tsp cumin

• 1 tsp smoked paprika

• 1 tsp chilli powder

• 1/2 tsp cayenne pepper

• 1 tsp dried coriander

• Salt & pepper (to taste)

• Small handful chopped coriander

• 2 tbsp tomato pureé

To assemble:

• 3 large flour tortillas

• 3 heaped tbsp sour cream

• 3 tsp hot sauce

• Shredded Iceberg lettuce (1/4 head)

• 8-10 cherry tomatoes diced

• 30g bag of doritos (I used Chilli heatwave)

• 50g shredded mozzarella & cheddar mix

• frylight for toasting

Method

1. First make your mince. Sauté onion & garlic on a low-medium heat until starting to soften and fragrance, without colouring.

2. Add your mince, spices, jalapeños & coriander and cook for a minute or 2 until spices are fragrant. Add your tomato paste and cook for 5-7minutes or until your mince is cooked through, breaking up the mince with your spoon so that it is finely ground. Set aside once cooked.

3. To make your sauce, add your hot sauce to your sour cream and stir to make a spicy sour cream.

4. Place a tbsp spicy sour cream into a circle shape in the centre of your wrap, keeping about 2/3 of the wrap free from any sauce all around.

5. Add 1/3 of you mince on top, followed by your dorito layer (about 4-5 doritos per wrap).

6. Add your shredded cheese, iceberg lettuce and tomatoes.

7. Begin to fold the wrap. (Best to look at Moribyans video on how to fold it as it’s hard to explain!)

8. Place the wrap folded side down onto a lightly oiled pan ( I just sprayed a few times with Frylight). Cooked until golden brown on each side.

9. Cut in half and serve immediately.

*Calories calculated on my fitness pal may not be entirely accurate and should serve as a guide for general calorie intake

Chicken Parmigiana

This is such a great comfort food dish. Chicken Parm is chicken coated in breadcrumbs & parmesan that is traditionally shallow fried and topped with mozzarella cheese and grilled. However, I wanted to make my version slightly healthier so I opted to airfry mine to not use as much oil. I served mine with a homemade tomato sauce and this dish goes perfect with some roasted veg and potatoes.

Ingredients

Serves 4 | ***490 calories per serving

For sauce

• 1/2 onion, finely diced

• 4 cloves garlic, minced

• handful fresh basil, roughly chopped

• 2 tbsp olive oil

• 3 tbsp tomato pureé

• 400ml passata

• 1 tbsp balsamic vinegar (or 1 tsp sugar)

For chicken

• 4 medium chicken breasts (or 2 large and halved through the centre)

• 60-80g cornmeal (or breadcrumbs), depending on size of breasts

• handful finely grated parmesan cheese

• salt & pepper

• 2 eggs, beated

• 180g buffalo mozzarella, sliced

• fresh basil (optional for garnish)

Method

1. First prepare your sauce. Add oil to a pan and add the onions and cook for 2-3 mins until beginning to soften.

2. Add your garlic and basil and cook for a further 2-3 mins, stirring regularly on a low heat as you don’t want to burn your garlic.

3. Add your tomato pureé and cook for a further minute before adding your balsamic and passata.

4. Leave to simmer on a low heat for about 20mins until the sauce is nicely thickened and reduced by about 1/3. Stir occasionally to make sure it’s not sticking while you prepare your chicken.

5. Preheat airfryer to 190 Celcius.

6. If using medium chicken breasts, lay chicken on sheet of greaseproof paper and another sheet on top. Using a rolling pin (or a wine bottle), hammer the thickest part of the chicken so that the chicken breast is roughly the same thickness all over (This will ensure the chicken cooks evenly).

7. Prepare 2 bowls, 1 with beaten egg and the other with some salt, pepper, cornmeal (or breadcrumbs) & parmesan. Give the dry ingredients a good stir to make sure everything is evenly dispersed.

8. Repeat step 2 for all the chicken breasts. If using large breasts that you halved, they may not need to be flattened any more. Dip each piece of chicken in the egg first then into the dry ingredients.

9. Coat chicken with dry mix on both sides then set on a plate. Repeat until all chicken is coated.

10. Spray with fry-lite or an oil spray a few times (about 10-15). Place in airfryer for 15-20mins or until golden and crispy (set timer to flip chicken half way through). Be careful not to overfill your airfryer or some chicken will cook quicker than others. I tend to cook mine in 2 batches in an even layer.

11. Heat your grill to 275 Celcius.

12. Once chicken is ready, your sauce should be ready too. Add a heaped tbsp of your sauce on top of each piece of chicken, followed by a few slices of the mozzarella (I usually add about 2-3 slices per chicken piece).

13. Grill for about 5-7 minutes or until cheese is starting to bubble and turn golden. Depending on your grill it may take more or less time so keep an eye on it.

14. When out of the oven, sprinkle with some fresh basil and enjoy! Best served with some roasted potatoes & veg.

***Calories are a rough guide and will differ based on products used and size of chicken breasts but should be a rough estimate of the calorie content.

Nutella Bread & Butter Pudding

Another Easter inspired recipe. Bread & butter pudding is a classic, this recipe is a classic with a twist. This is bread & butter pudding using Nutella instead of butter & hot cross buns instead of bread. I love using classic hot cross buns for this as I love the combination of the raisins & mixed peel with the chocolate & hazelnut flavours. It reminds me of panettone (Italian Christmas cake), that I love with Nutella. This is the easiest of desserts if you buy the hot cross buns already made. The calories of this will depend on the hot cross bun you use. I made my own so the calories for mine is roughly 457 per bun, but this will differ if you use shop bought or different flavours, so for that reason I haven’t included the calorie breakdown here. Here is a link to my hot cross bun recipe, if you want to make your own.

Ingredients

6 Large buns

• 6 large hot cross buns

• 2 eggs

• 1 tsp vanilla extract

• 250ml single cream

• 3 tbsp caster sugar

• 3 tbsp salted caramel (optional)

• 50g dark chocolate chips

• 6 tsp nutella

Method

1. Preheat your oven to 160 Celcius (fan) and grease an 8 inch square dish with some butter. Set aside

2. Halve your buns (like you would a burger bap) and spread one side with Nutella (or any chocolate spread).

3. Add the top back to each bun and place in the greased dish. Drizzle with the salted caramenl (if using).

4. In a bowl, whisk your remaining ingredients and sprinkle over your chocolate chips.

5. Pour the liquid over the buns and bake in the oven for 20 mins. (if you notice your buns getting too brown, cover loosely with tin foil to stop them from browning any further).

6. Best served warm or with a scoop of icecream.

Beef & Guinness Stew

I rarely post Irish food as it’s very hard to make it look aesthetically pleasing. However, the flavours of a beef stew really are comfort food at its best. I always forget how much I love beef & Guinness stew and always wonder why I don’t make it more often. We don’t really eat much beef in our house, so it’s always a lovely treat when we do. This stew is full of tasty veggies and gravy and we love it in my house with a load of creamy mashed potato. The meat is melt in the mouth thanks to the slow cooker and it’s sure to be a crowd pleaser.

Ingredients

Serves 6 | 309 calories per serving (no additional potatoes)

• 600g 3-5% beef pieces

• 2 tbsp plain flour

• 2 carrots, sliced

• 2 onions, diced

• 2 celery stalks, finely chopped

• 2 bay leaves

• 2 tbsp olive oil

• 3 rooster potatoes, peeled & quartered

• 1 400g tin chopped tomatoes

• 500ml of Guinness (or stout)

• 1 heaped tsp dijon mustard

• Dash of Worcestershire sauce

• Parsley (optional, to garnish)

Method

1. In a large pot heat the oil on a medium heat. Add your carrots, celery & onion and sweat for 5 mins.

2. Add your beef and flour and cook until meat is browned.

3. Once browned, add the tomatoes and guinness. Scrape the bottom of the pot once the liquid is added to de-glaze it.

4. Peel and cube your potatoes. Add to the stew

5. Add the bay leaves, mustard and Worcestershire sauce. Stir together and transfer to the slow cooker.

6. I cook it on high for about 2hrs and the remaining 6hrs on low, stirring every couple of hours. (You could also cook this in the oven with the lid on at 180 Celcius for 4 hours).

7. ***Optional serve with mashed potatoes / steamed potatoes / crusty bread and sprinkle of parsley