Chicken stir fry noodles

I made a real quick and nutritious stir fry chicken and vegetable noodles for dinner and it was "yummy" as per my 5 year old girl!!!!

Simple ingredients of two diced chicken breasts, small bag cut vegetables (cauliflower, broccoli and carrots), pack of pre cooked noodles and 2 chopped onions, 2 cloves garlic, 1 stick of celery and a big handful of spinach.

I marinated the chicken in soy sauce and sesame oil, meanwhile I heated my wok with Rapeseed oil and cooked the onion, garlic and celery for a minute. Then the chicken was added and cooked for a couple of minutes. This was then removed and then the vegetables were cooked before I added the spinach (which wilted very quickly) and finally added the noodles. I popped on the lid and the noodles and veg steamed for a minute or two. Last I added the chicken, mixed and served.....!!!!!! Delicious 

Happy Star Wars Day

Comber Farmers’ Market invite you to come on down to St Mary’s car park, Comber, between 9am and 1.30pm on May the Fourth (Star Wars Day) to see and sample the very finest local artisan produce. 

It is out of this world!

 

Twilight market

Hugely popular Twilight Market returns to Belfast

 

 

The hugely popular and award-winning Twilight Market returns to Belfast next week, with the first of three specially-themed events for 2017.

 

The ‘Spring Picnic’ will transform St George’s Market next Tuesday (9 May) and Wednesday (10 May), from 4pm – 11pm each day.  Admission is free.

 

In addition to dozens of artisan food, drink and craft stalls, there will be a busy programme of entertainment and cookery demonstrations each day.  Music will be supplied by top local artists Jackie Rainey, Rory Nellis, Back Alley Beats and Motown Sensations, while top local chefs such as Chris Magowan from the award-winning Wine And Brine will be sharing some of their recipes.  There also will be a cocktail masterclass each evening.

 

Advisors from Bank Of Ireland also will be on hand to offer advice to entrepreneurs or those thinking of starting their own business.

 

It should be noted that, while this is a family-friendly event, anyone under the age of 18 must leave the premises by 9pm, due to licensing laws.

 

The ‘Spring Picnic’ will followed later in the year by the ‘Summer Beach Party’ on 1 and 2 August and finally the ‘Twinkling Winter Market’ on 7 and 8 November.

 

Last year’s two Twilight Markets between them attracted almost 46,500 visitors.  The expansion of the event to three dates in 2017 looks set to build on this success and increase those numbers even further.

 

For more information on the Twilight Markets, including details on accessibility and parking, please visit www.belfastcity.gov.uk/twilightbelfast.

NI Foodie Culture

SUPERVALU ON MISSION TO GET NI COOKING AGAIN

 ~ New Research Shows ‘Foodie Culture’ is Developing in Northern Ireland but Consumers Need Inspiration to Get Back into the Kitchen ~

 LEADING foodmarket convenience retailer, SuperValu is on a mission to get Northern Ireland cooking again, with the launch of its new £1M ‘Let’s Cook’ campaign.

 Announcing the major investment, SuperValu has released new research that shines a light on consumer cooking habits and attitudes to food in Northern Ireland.

 According to the new report, only half of people (51%) are cooking at least one meal at home from scratch five times a week or more, with dinner the main driver. A worrying 18% say they cook no meals from scratch at all; whilst 13% cook one to two times per week and 17% three to four times.

 We have a developing foodie culture, with over two thirds (68%) believing they have either very good or fairly good cooking skills, while 55% of the males surveyed and 79% of females ranked themselves at the ‘good’ end of the cooking skills scale.

 In the contest for the coveted title of ‘national dish for Northern Ireland’, it’s almost neck and neck between Irish Stew (26%) and the Ulster Fry (24%).

 Lack of time was cited as the largest barrier to cooking from scratch (34%), whilst 20% said they ‘couldn’t be bothered’ and 13% cited a lack of inspiration. There is also a desire for healthier inspiration, with 29% wanting inspiration for healthier lunches and 27% for the evening meal.

 The new Let’s Cook campaign will encourage people to get back into the kitchen. Building on its work with leading NI chef, Noel McMeel (executive chef, Lough Erne Resort) over the last 12 months, SuperValu is bringing on board an expanded line-up of leading foodie ambassadors. Working alongside McMeel, they will provide much-needed inspiration to aspiring cooks.

 SuperValu’s new Wellness Ambassador, Estelle Wallace – a leading NI nutritional therapist and fitness professional - will help educate and inspire customers on healthy eating, cooking and exercise.

 Jilly Dougan, author of ‘Sow, Grow, Munch’ is SuperValu’s Innovation Ambassador. A passionate advocate of local produce, she will share her tips on growing your own herbs and veg, plus how to use home grown produce to add flavour and cook up simple dishes.

 Sarah Patterson, owner of The Little Pink Kitchen and local food blogger completes the line-up as SuperValu’s Vegetarian Ambassador. Through sharing her favourite recipes, she hopes to inspire people to cook up tasty vegetarian cuisine that the whole family will love.

 Commenting on the launch, SuperValu Lead Chef Ambassador Noel McMeel said: “Great home cooking has been at the heart of my ethos as a chef. With increasingly hectic lifestyles, consumers are crying out for inspiration. I’m excited to join forces with SuperValu and new Let’s Cook Ambassadors, Estelle, Jilly and Sarah to help put home cooking back on the menu in homes across Northern Ireland.”

 More…

 The Let’s Cook campaign will be supported by a full suite of in store and online activity including; the development of a new interactive online hub; impactful POS and in-store displays; and a Let’s Cook roadshow that will visit several key high profile events throughout 2017.

 Recipe videos, Twittter tastings and engaging social content will encourage consumers to get cooking and to share their experiences. In an exciting first for the SuperValu brand, an innovative ‘smelter’ bus shelter site on Foyle Street, Derry/Londonderry will create an immersive experience for commuters.

 Desi Derby, Head of Marketing, Musgrave NI, said: “The new SuperValu Let’s Cook campaign supports our mission to help inspire customers to cook from scratch and create healthier alternatives.

 “As leaders in local, quality food, we are committed to helping our customers to lead healthier lifestyles, providing them with the support and tools they need to make small, positive changes.

 “We are proud to unveil this leading line-up of ambassadors – with their help, we’re looking forward to helping Northern Ireland get cooking from scratch again.”

 For further information, visit www.supervalu.co.uk Follow SuperValu NI on Facebook, Twitter and Instagram @SuperValuNI or search #LetsCookNI

 

My birthday lunch

My wife and girls took me out for my belated birthday lunch at Olivers on the Upper Newtownards Road, Belfast. A great place, wonderful service and super prices.

 I had ribs to start and wife had goats cheese melt. Kids had fish and chips and chicken goujons and chips. The portion sizes were brilliant and so very tasty. For mains I had king prawn red curry and my wife had the special of monk fish with chips. Again perfection!! For dessert we all shared sticky toffee pudding and creme brûlée. Washed down with water and all for £40-excellent vfm!!

Healthy restaurant Freshii

My wife and I were invited to the official launch of Freshii in Belfast. The restaurant is housed in the old Sony Centre in Donegall Square West and it's a fantastically designed space. The mantra for the Canadian started, global health casual restaurant, that is  Freshii is: Eat.Energize and it's perfect. 

The Irish franchise CEO is Dave O’Donoghue who said “Freshii's core mission is to help people live healthier and better lives by making nutritious food convenient and affordable and the reaction in Ireland has been phenomenal so far. We are really excited about growing the Freshii brand in Northern Ireland – we are investing and creating over 100 jobs while satisfying consumer demand for healthy food.”

We tried the chicken Cobb and chicken market wraps, mini Khao San burrito,mighty detox and carrot zinger juice, peanut energy bar and took a chicken Mediterranean bowl home to share with our kids, who by the way loved it as did we. I must say we thought that this restaurant idea is a very healthy alternative to fried fast food, loaded with salt, bad fats and empty calories and nutrition devoid fayre currently on offer!!

Freshii offers a delicious and diverse menu including breakfast, tossed salads, hot bowls, burritos, healthy wraps, soups, fresh pressed juices, smoothies and frozen yogurt, that energise people on the go, served in an eco-friendly environment. 

Freshii meal choices are based on fibre-rich, slow-burning carbs, essential fats and lean proteins. With over 70+ ingredients and homemade salad dressings made fresh daily, Freshii makes clean eating approachable and flavourful. Freshii also caters for every dietary and taste bud preference including paleo, vegetarian, vegan, gluten free, dairy free and wheat free. 

For the global founder Matthew Corrin (from Toronto), a family man and very successful entrepreneur, Freshii is his third baby!! He had a vision, developed it, grew it and Freshii now has a global presence. Keep up to date via:

http://www.freshii.com

http://www.facebook.com/freshii

Twitter/Instagram @freshii

Royal Caribbean Lunch

I was extremely honoured to attend a lunch hosted by Royal Caribbean yesterday. The venue was Cliff Townhouse on St Stephen's Green in Dublin. After arriving by Enterprise train from Belfast to Connolly station and then ferried by cab, I arrived in time to carry on my chat with Mr Derek McKnight. 

Derek, who hails from Cork, was gracious enough to share his thoughts with me during a Phone interview with him last November. He was a pleasure to talk to on the phone and it was a huge honour to actually get to meet him in the flesh and continue our conversation. 

He is currently on leave from his position as Food & Beverage Director onboard Oasis of the Seas. Derek McKnight is fully responsible for the entire Food & Beverage operation onboard, with a team of 1,100 crew members, which is more than half of the entire crew. He is passionate about driving implementations onboard for new initiatives and directives from shore side. He also looks after all VIP guests, groups and charters with elaborate requirements in line with the Royal Way Philosophy.

 Derek began his career with Royal Caribbean in 2008 as Executive Chef onboard Oasis of the Seas and Allure of the Seas, each with a combined capacity 8,500 passengers and crew. In this role he was in charge of all aspects of running the food operation, which included a management team of 350 culinary staff, 24 food outlets ranging from 3 fine dining restaurants, 8 themed specialty restaurants and a 3,000 capacity 3 tier dining room, and on average served 80,000 meals a day.

 Derek undertook his culinary education in Rockwell Hotel and Catering College before joining Cunard in 1989. He worked as an executive sous chef in Grand Cayman from 1996 for seven years. He returned to Ireland to open and run his own bar and restaurant in his hometown of Schull in West Cork in 2003, before joining Royal Caribbean in 2008.

Our lunch was expertly prepared, presented and served by the wonderful staff. For starters I chose the salmon. This was a wonderful plate of organic salmon (red) and smoked salmon with beetroot, horseradish creme fraiche, lemon and salad leaves with fresh bread and butter. This was definitely the best starter as it was served in a clear dome over the starter filled with smoke which really added to the flavour!!

My main course was a very generous fish pie which was packed with prawns and cod, to name but two types of seafood present. It was served in a light creamy sauce with hints of samphyre and topped with fluffy potato. It was amazing!! Unfortunately I had to leave before my creme brûlée to catch my train. I would like to sincerely thank Louise and Aoife from Aiken PR for kind invite and travel, Royal Caribbean for hosting and Derek for his time.