Tuesday 25 July 2017

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!

FAT SMOKY CHIPS V BUTTERNUT SQUASH CHIPS: NAUGHTY: Fat smoky chips To make enough for four as a side dish, heat the oven to 220°C/Gas Mark 7. Put one tbsp olive oil in a shallow roasting tin and heat in the oven.





Meanwhile, peel 750g of floury potatoes and cut into fat chips. Boil them in salted water for three to five minutes. Now add the potatoes carefully into the roasting tin and stir until wellcoated in the hot oil. Roast for 20 minutes, turning from time to time. Then add 2 tsps paprika, mixing so that the chips are evenly coated. Roast for a further 10 minutes until the chips are cooked and golden.



NAUGHTY: Butternut squash chips Butternut squash will soon be back in season and these chips are healthy and delicious.



Take one butternut squash (around 800g; 1kg unpeeled) then peel, scoop out the seeds and chop it into wedges or fries. Place in a bowl and drizzle over 1 tbsp olive oil, then sprinkle over 1.5 tsps ground cumin, 1 tsp ground coriander and a pinch of salt.



Stir well to ensure the fries are totally coated with the oil and spices. Place the fries in a baking dish, ensuring it is not overcrowded, and roast for 20 minutes, then remove and turn gently. Roast for a further 20 minutes or until lightly browned and crispy on the outside and soft on the inside. They won't be as crispy as potatoes and are fragile, so take care when turning. Serve with homemade tomato ketchup or a similar sauce.

I’LL BEE THERE

Next Sunday, August 28, Mitchelstown in Co Cork will host one of Ireland’s newest artisan food festivals.



Kevin Dundon will be on hand to give a cookery demonstration and there willl be workshops ranging from butter churning and cheese making to bee keeping and cake decorating. AGuinness Book of World Records attempt to create the longest Irish sausage should keep the naughty among you very happy indeed.



Best of all? It’s all entirely free. See www.mitchelstownfood festival.com for more details.

FOODIES TO FOLLOW:

Pescetarians



@BurrenSalmon The Burren Smokehouse (www.burren smokehouse.ie) is a family-run business set up by Birgitta and Peter Curtin in 1989. Supplying some of the finest smoked fish in the country, follow Birgitta on Twitter to keep up to date with their produce and how you can get your hands on some of their outstanding smoked products.



Fitness fans



@fitnessista For those who like exercise, food and a gluten-free life, follow The Fitnessista on Twitter. Expecting her first baby this year, Gina is a fountain of fitness knowledge and knows all about healthy eating.





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