Today we are all about checking lists and packing the car ahead of this weekend at Electric Picnic!  I’ve never been down to it before and my only lasting impressions of a music festival were from Oxegen a few years ago.  At the time I was working for the now defunct Bubble Hits, producing snappy little interviews with the artists.  Now that might sound glamorous, but part of the job was to head down to the campsite to capture some of atmosphere from the festival goers on camera.  In theory that all sounds fine, but late on a Saturday afternoon, after a good days drinking on behalf of the campers, bringing a camera man into a festival camping ground, is essentially the equivalent of shoving a gazelle into cage full of lions! What is it with drunk people when they see a camera, that makes them think that it will gain them instant access to an appearance on telly?

Anyway, a good two hours were spent, trudging through the muck, shielding the camera man and trying to find vaguely sober people to give an impression that it isn’t half as messy as it actually is….  The highlight of the whole experience was watching a very glamorous young lady, wearing ridiculously high heels and a mini skirt, clambering through the thick mud beside a row of portaloo’s in the pissings of rain, dragging a massive pink wheely suitcase behind her, quite upset at the fact that her festival experience hadn’t exactly gone to plan…  On that note I have been told EP is a slightly more civilised affair!

As I mentioned in the September update I finally managed to get to  Crackbird in Dublin which, as the name promises, serves up some seriously addictive chicken. It’s left me with serious cravings for the most amazing buttermilk chicken and Asian flavoured soy garlic chicken. So much so, that I decided to come up with an addictive chicken recipe of my own, et voila my spatchcock buffalo chicken was created! Served with rosemary roast chips and some red cabbage coleslaw, this is definitely a weekend meal, so get a good movie in and serve this for friends… it’s finger lickin’ good!

Continue to the recipe for Spatchcocked Buffalo Chicken with Rosemary Roast Chips and Red Cabbage Coleslaw…

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This is the dish you can make when you invite the parents around to show them you really can make it on your own, and that you don’t need your mother to wash your socks anymore! Chicken thighs are a good, cost-effective cut of meat and will hold really well in the freezer, so pick up a few packs.

Serves 4
1 tablespoon olive oil
8 chicken thighs
2 red onions, sliced into thick slices
5 carrots, cut into rough chunks
3 celery sticks, cut into rough slices
400g tin chopped tomatoes
600ml chicken stock
2 teaspoons English mustard
1 teaspoons dried oregano
Sea salt and ground black pepper

Heat the oil in a large, high-sided pot until it’s really hot. Add the chicken and brown on both sides. Remove from the pan and set aside on a plate. There should be enough oil and fat left in the pan, but if not just add another little drop.

Add the red onions and fry until soft. Add the carrots and celery and cook for three to four minutes, stirring every now and then.

Pour in the chopped tomatoes and chicken stock and stir though with the mustard and oregano. Add in the browned chicken and season with sea salt and ground black pepper. Bring to the boil, then reduce the heat and place the lid on and simmer gently for 45-55 minutes, stirring occasionally.

Serve in deep bowls with some thick, crusty bread to soak up the juices.

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Even my just about overripe Avocado, is one of the true underrated super foods- It’s packed with essential fatty acids, Vitamin K and antioxidants- it also makes a lovely face mask! (But you didn’t hear that from me…) Radish’s are often linked to aiding digestive problems and are beneficial for the teeth and gum’s- So overall this salad is packed with nutrition and is a perfect Good Mood Food recipe!

Serves 2
2 free range chicken breasts
1 tablespoon of balsamic vinegar
3 tablespoons of olive oil
Juice of 1⁄2 lemon
A good pinch of black pepper
1 red onion, cut in half and sliced wafer thin
1 avocado
6 radishes
A large handful of oak leaf lettuce leaves

For the dressing:
1 tablespoons of balsamic vinegar
3 tablespoons of extra virgin olive oil
1 small garlic clove, finely chopped
1 teaspoon of wholegrain mustard
Juice of 1⁄2 lemon
A good pinch of sea salt

If you have the time to marinate the chicken breasts overnight, by all means go ahead. Remove any fat or skin from the breasts and place in small resealable bag. Pour in 1 tablespoon of balsamic vinegar, 3 tablespoons of olive oil, the juice of half a lemon and a pinch of black pepper. Seal and give a good shake. In a jar, bowl, or whatever you want to make your dressing in, combine the dressing ingredients. Whisk or shake to combine and set aside.

Heat a large frying pan, until just before it begins smoking, and place the chicken on it. You shouldn’t need any extra oil as olive oil is used in the marinade. Cook for approximately 4–5 minutes either side then remove from the heat. Let it rest for a few minutes (if you can wait) and slice into thin strips. Place a good handful of lettuce leaves on each plate and scatter with the red onion.

Slice the avocado in half and remove the stone. Spoon out the green flesh, slice into thin strips and arrange on top of the salad. Give them a squeeze of lemon juice to prevent browning. Cut the radishes into quarters and place on the outside of the plate. Arrange the chicken strips on top of the avocado and using a spoon drizzle the dressing over the salad.

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Although I do try to buy as much in season vegetables as possible I just can’t resist using cherry tomatoes in this tasty little dish. The good thing about roasting them is that it brings out the best from even the most tasteless tomatoes. By feeding them with a little sea salt, black pepper, olive oil and balsamic vinegar you are guaranteed little morsels packed with punchy flavour. It’s dishes like this which are really simple and full of flavour that make mealtimes far more enjoyable and take the hassle out of cooking for groups. Feel free to adapt the recipe as you wish, try using different herbs, different salad leaves, just use what you have.

Serves 4
4 chicken breasts
6 cloves of garlic
2-3 sprigs of rosemary
4 tablespoons of olive oil
A good pinch of ground black pepper
A good pinch of sea salt

For the salad:
4 tablespoons of olive oil
2 tablespoons of balsamic vinegar
A good pinch of ground black pepper
A good pinch of sea salt
1 large punnet of cherry tomatoes, sliced in half
120g of rocket leaves
1 small red onion, finaly sliced
Shavings of parmesan cheese to serve

In a bowl whisk together the olive oil and balsamic vinegar for the salad.

Add the tomatoes to a large roasting tray cut side up, pour half the dressing over and toss to combine.  Season with sea salt and black pepper.

Place in an oven at 200oC/Gas Mark 6 for about 35 minutes or until the tomatoes have reduced in size.

While the tomatoes are roasting in the oven, in a pestle and mortar or with the back of a knife, crush the garlic cloves with a little sea salt, until you have a fine paste.

Remove the leaves from the sprigs of rosemary, and add them with the mushed garlic, 4 tablespoons of olive oil, and chicken breasts to a bowl and allow to marinade while you prepare the rest of the salad ingredients.

On a large hot griddle pan, fry the chicken breasts for 3-4 minutes either side, depending on the size, but just make sure they are cooked through.

In a large bowl, toss together the rocket, roasted cherry tomatoes, red onion and remaining dressing.

Serve alongside the chicken with some shavings of parmesan cheese.

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A lot of Chinese dishes can be heavy going but this spicy Sichuan chicken salad, is light, bright and crisp. To get the best aromatic flavour out of the Sichuan peppercorns, toast them in a hot oven for a few minutes, allow them to cool and grind in a pestle and mortar.

Serves 2
2 chicken breasts
1 tablespoon of soy sauce
1 small thumb sized piece of ginger, grated
1 clove of garlic, minced
1 tablespoon of sunflower oil
4-5 spring onions, sliced finely
1 stick of celery, sliced finely
5 shitake mushrooms, stalks removed and sliced finely
½ cucumber, sliced finely
1 large carrot, sliced finely
1 teaspoon of soy sauce
½ teaspoon of sesame oil
2 teaspoons of lime juice
1 teaspoon of honey
½ teaspoon of ground roasted Sichuan peppercorns
½ teaspoon of sea salt
½ teaspoon of dried chilli flakes

Toss the chicken in a bowl with the soy sauce, ginger and garlic.

Heat the oil over a medium high heat in a large frying pan and add both chicken breasts.  Cook for 3-4 minutes either side or until cooked through.

Remove the chicken from the pan, slice thinly and set aside.

Place the chicken slices in a large mixing bowl and toss together with the rest of the ingredients, until everything is evenly coated.

Serve the salad in delicious high piles and sprinkle with a little extra Sichuan pepper and sea salt.

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As the winter months are thankfully coming to end, I am already starting to look towards more fresh and healthy dishes. Thankfully the days are becoming longer and brighter, now don’t get me wrong, I’m all about comfort food, but as we start to look towards the spring nothing beats a really fresh and zingy salad. This Rocket Power Chicken Superfood Salad ticks all the boxes for me, it’s perfect for a healthy lunch box, just save the dressing until the last minute.

Serves 2
100g bulgar wheat
170ml boiling water
A drizzle of olive oil
2 chicken breasts
A little black pepper
25g brocco shoots
60g lentil and bean shoots
150g soy beans
30g spinach leaves
30g rocket leaves

For the dressing:
2 tablespoons of lemon juice
1 tablespoon of natural yoghurt
1 tablespoon of extra virgin olive oil
1/2 teaspoon of English dried mustard
A good pinch of sea salt and black pepper

Place the bulgar wheat in a bowl with the boiling water and cover with cling film.  The bulgar wheat will cook in the water while you can get on with the rest of the salad.

Season the chicken breasts with a little black pepper, brush a griddle pan with a little olive oil and cook over a medium high heat for 4-5 minutes either side or until the chicken is cooked through.  Remove the chicken and slice thinly.

While the chicken is cooking, cook the soy beans according to the packet, drain and rinse in cold water, set aside.

Whisk all the ingredients for the dressing together in a small bowl.

In a large bowl toss the spinach, rocket, brocco shoots, lentil and bean shoots and soy beans with the dressing.

Assemble the salad with a layer of bulgar wheat on each plate, top with the salad leaves and shoots and finally place the chicken slices on top and serve!

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Normally I make this herb paste for a full roast chicken, but I find pre-portioned chicken legs and thighs are perfect for entertaining as you don’t have to fuss around with carving. The great thing about this dish is that you can prepare the two trays a few hours ahead of your guest arriving and pop them in the oven just before they arrive! If you don’t grow your own herbs you can pick up little packets for about €1 in most supermarkets which are really handy for one off dishes. I love roasting whole garlic bulbs but if it’s too much garlic for you just leave these out.

Serves 6
6 Chicken legs and thighs
4 red onions, peeled and quartered
2 bulbs of garlic,with the top sliced off
4 cloves of garlic
40g or a large handful of fresh herbs, basil, rosemary, thyme
6 medium sized parsnips, peeled and quartered
A few sprigs of fresh thyme
1 tablespoon of honey
A good drizzle of olive oil
A good pinch of sea salt and ground black pepper

In a pestle and mortar or a food processor, blitz the mixed herbs, garlic cloves, and a little olive oil.  Add a little more olive oil until you have a loose paste.

Place the parsnips on a large roasting tray with the thyme, drizzle with honey and oil and spoonful of the herb paste.  Toss together until everything is combined.
On another roasting tray arrange the chickens pieces, garlic bulbs and red onion.  Add the rest of the herb paste and toss everything together until the the chicken and onions have a nice coating of herbs.

Place both roasting trays in the oven at 190°C/Gas Mark 5, for about 45-50 minutes or until the chicken is cooked right through.  The parsnips will cook slightly quicker than the chicken so you may need to take them out of the oven before the chicken.

Serve the chicken straight away, with the parsnips, red onion, garlic and an little drizzle of the juices.

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I make this salad to go, if you want to do the same, keep the dressing separate and add it when you are ready to eat.

Serves 4
4 chicken breasts
4 tablespoons of teriyaki sauce
2 cloves of garlic, finely chopped
1 small Chinese cabbage, finely chopped in shreds
A large handful of sugar snap peas, finely sliced
2 red peppers, sliced finely
1 red onion, sliced finely
1 tablespoon of sunflower oil

For the dressing:
3 tablespoons of sunflower oil
1 tablespoon of teriyaki sauce
Juice of 1 lime
1 clove of garlic, finely minced
½ a thumbsized piece of ginger, finely minced

Combine the teriyaki sauce and garlic in a bowl and add the chicken breasts.

Toss to combine, cover and then place in fridge while you chop the salad ingredients

Heat a griddle pan over a medium heat with a little oil and fry the chicken breasts for 4-5 minutes either side or until hey are cooked through.  Remove the breasts from the pan set on a chopping board to cool.

In a large mixing bowl, whisk together the ingredients for the salad dressing.

Add the Chinese cabbage, red peppers, red onion and snow peas to the bowl.  Toss until the vegetables are nicely coated with the dressing.

Serve the salad in large deep dishes and sprinkle with a little shredded coriander.

Slice the chicken thinly and arrange on top of the vegetables.

Serve straight away.

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One of my favourite cocktails is a mojito and, you guessed it, this recipe was thought up after one too many! But it was an experiment that paid off.

Serves 4
4 chicken breasts
1 garlic clove
4–5 tablespoons of rum
Juice of 2 limes
2 limes quartered
1 tablespoon of olive oil
A small handful of fresh mint
A generous pinch of sea salt and freshly ground pepper

Chop the mint and garlic finely and place in a large resealable bag. Add the rum, lime juice, oil, salt and pepper to the bag.

I butterfly the chicken breasts so they cook quicker and the garlic doesn’t burn.

To do this, place one hand on the breast and with the other slice through the thickest part, making sure the breast stays attached on one side.

Put the chicken in the bag and seal. Toss the chicken around in the bag and make sure the breasts are covered in the mint and garlic mixture.

Leave in the fridge preferably overnight, or you can make in the morning and leave for the day.

To cook the chicken, heat a pan over a high heat and fry the breasts and marinade for about 3–5 minutes on either side, depending on the size of the chicken breasts.

Tumble in the lime quarters after you turn the chicken and allow to caramelise on all sides. Serve straightaway with a tasty side salad, couscous and a final squeeze of juice from the caramelised lime quarters.

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The combination of spices here are so tasty, but if you are missing some, don’t be afraid to use dried herbs or even whatever fresh herbs you have available to you. Barbecuing can be a little tricky but the cooking time will depend on the size of your chicken, if you are worried, simple insert a skewer at the thickest part and if the juices run clear, the bird is cooked!

Serves 6-8
2 small chickens
4 cloves of garlic
2 tablespoons of dark brown sugar
2 tablespoons of paprika
2 teaspoons of cayenne pepper
2 teaspoons of dried oregano
A small handful of fresh sage leaves, roughly chopped
A small handful of thyme
Juice of 1 lemon
3-4 tablespoons of vegetable oil
A generous pinch of sea salt and pepper

To prepare the chicken, place the bird breast down, and using a knife or a sharp scissors, cut along the back bone. Open the bird out and flip it over breast side up and using your fist push down hard on the breast to break the back bone.

Thread a skewer diagonally through the bird from the leg to the breast and repeat on the other side. Score the bird on the legs and breasts. Repeat the whole process for the second chicken. Place the chicken in a large roasting tin.

Prepare the marinade.  Place the rest of the ingredients in a pestle and mortar or a food processor and break down until you have a rough paste. Spread the paste over the chicken until it is completely covered.  Cover the roasting tin in tin foil and place in the fridge to marinate for 30 mins to an hour, if you have time. Place the birds on the barbeque over a medium heat and cook breast side up for 25-30 minutes.

Half-way through give the birds a squeeze of lemon juice.  Turn the birds over and cook for 15-20 minutes or until the chickens are cooked through.  If you find the chicken is blackening too much, place them on some tinfoil until they are cooked through.

Enjoy!

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