Naughty or Nice?
Enjoying food is all about balance, so let foodies Aoife McElwain and Aoife Barry give you a naughty and a nice option each week. Choice never tasted so good!
Published 23/04/2011 | 12:53
POPCORN CHICKEN BITES VS ROASTED CHICKPEAS: NAUGHTY: Popcorn chicken Looking for an alternative to popcorn? Heat your oven to 220°C/fan 200°C/Gas Mark
7. Cut four boneless, free-range chicken breasts into small chunks and place in a bowl
with six tablespoons of red pesto. Mix until the chicken is well-coated. Put three generous
handfuls of breadcrumbs in a large freezer bag and add the chicken pieces in
batches, shaking the closed bag until the chicken is coated in breadcrumbs.
Heat some oil in a shallow baking tray in the oven for five minutes. Tip the chicken
on to the hot tray and return to the oven for 10-15 minutes, until all the chicken bites
are crisp and cooked through. See bit.ly/buffalochickenbites for an indulgent version.
NICE: Roasted chickpeas
If you want to nibble on something healthy, try low-fat roasted chickpeas. Soak a cup
of dried chickpeas overnight, covering in three cups of water. The next day, drain the
plumped-up chickpeas and put them in a large saucepan, covering with about five
inches of water. Bring to the boil and simmer for 60-90 minutes, until the chickpeas
are cooked through. When cooled and dried, store them in your fridge. Roast a cup of
the chickpeas at 225°C degrees for 20 minutes. Remove and toss in a teaspoon
of olive oil, a pinch of salt, a pinch of cayenne pepper
and a teaspoon of cumin. Place back in the oven for five-10
minutes. For more chickpea ideas, see bit.ly/hb7qF2.
BAKERY FOR THE NAUGHTY...
Although Cork-based artisan bakery Arbutus has lots of notvery- naughty breads, head baker and Irish sourdough pioneer Declan Ryan has been branching out into bolder bread territory. He and his team of five bakers produce a beer bread made with Beamish,(to keep it authentically Corkonian) which, along with their rich butter croissants and delightfully named Party Bread, go towards a vast bread repertoire that caters for naughtier bread lovers out there.
For more information on availability nationwide, see www.arbutusbread.com
BAKERY FOR THE NICE
Rathmines’ Craft Bakery is a Bridgestone-awarded bakery that makes every day a delicious day, thanks to its range of products. Every Wednesday is gluten-free day at the bakery, with special breads and cakes on offer.
An inspired idea for those who can’t eat gluten. See on.fb.me/craftbakery for more details.
FOODIES TO FOLLOW:
‘Dinner du Jour’ is a blog run by two American working mums, Kristin and Kelly,
who've been friends since high school. Kristin lives in the Irish countryside, while
Kelly lives in Milwaukee, and both mums use the blog to share the recipes they use to
feed their growing clans. Follow them for their take on comfort-food recipes such as
decadent vodka penne pasta, luscious beef and stout pies and delicious risottos.
Keith is a vegan internet/ebusiness consultant who has a keen eye for new Irish food
brands. Follow his tweets for the latest low-down on tasty new foodstuffs. Based in
Kilkenny, he also runs biabeag.com/blog, dedicated to Irish artisan producers.