Babaduck

Italian Roasted Cod with Lemon & Parmesan Courgettes

2019-07-09T20:02:00.002+01:00

If you keep an eye on my Instagram grid and stories, there's always loads of pictures of food that I've been cooking. However, I've been just bone idle when it comes to writing down recipes and it hit me last week, as I messaged yet another recipe to a friend, that I really need to start writing them down again. As part of the "force Russell to eat more fish" stealth campaign, he's been getting more fish than he ever wanted, so I need to up my game and take the focus off the fish and onto the flavour. His highest compliment is to tell me that "the dog would love this" and he means it in a positive way, honestly! Sandie the world's greediest Shihtzu would eat my dinner, his dinner and then sit there with a hungry look on her face, claiming that she hasn't been fed in weeks. She'd love this...

This Italian Roasted Cod with Lemon & Parmesan Courgettes is very simple to put together and cook in under half an hour. My recipe feeds two people and you can scale it up to feed a crowd by doubling, trebling or even quadrupling the quantities. Just add a salad or some new potatoes and you've got a delizioso dinner!

Italian Roasted Cod (serves 2)

2 x 150g Cod fillets
10 Basil leaves, finely shredded
7 Plum or baby San Marzano tomatoes, each cut into 3 crosswise
3 slices of Parma Ham
Black Pepper

Preheat your oven to 200c / 180c fan / Gas Mark 6 and line a baking sheet with baking paper (don't use foil as the fish might stick.

Place two slices of Parma ham onto the baking sheet, a few cm apart and plonk the cod on top. Sprinkle each fillet with half of the basil, then artfully arrange the tomato slices over the basil and season with black pepper.

Cut the other slice of Parma ham widthways and cover the cod fillets with each half. Wrap the rest of the bottom slice over the fish like a little parcel.

Bake for 20 minutes until the cod is opaque and flaky. Once the cod has gone into the oven, start preparing & cooking the courgettes

Lemon & Parmesan Courgettes (serves 2)

1 tbsp Olive Oil
2 Courgettes, halved, centres removed & cut into slices
2 Shallots, peeled, halved and finely sliced
1 clove Garlic, crushed
30g Parmesan, grated
Zest of half a Lemon, grated
1 tsp Parsley, finely chopped
Salt & Pepper

Heat a large frying pan and add the oil.

Fry the courgettes for 5 minutes on a medium heat until they start to brown, then add the shallots and cook until they soften.

Reduce the heat to low & add the garlic, cooking gently so it doesn't burn.

After 3-4 minutes, add the parmesan, lemon zest & parsley (I'm a big fan of frozen chopped parsley & use it all the time - easiest to find in the German supermarkets)

Taste the courgettes and season with salt and pepper if necessary.

By this stage, the cod should be ready, so stick it on a plate, pour a large glass of wine (stick with the Italian theme and find a nice Falanghina) and enjoy your dinner. Saluti!

I'm Still Saving For A Rainy Day

2019-01-07T13:27:00.001+00:00

I know, long time no speak. Please accept my apologies for the radio silence - it's been a little bit busy in work and at home so Babaduck got sidetracked for a lot longer than planned. The very lovely Cherry Sue kindly told her Bargain Hunting Mums on the Run group about my savings plan & I figured out it was time to start writing again.

One of the few good habits I've acquired over the years is to save a few bob for a rainy day. Something always breaks down, radiators leak (today's drama) or there's a fancy holiday on the horizon... Something we've done at home for the past 5 years is gradual saving - we start with €1 on week 1 of the year and increase it by a euro every week. And if you stick to the plan, you end up with over €1,370 on New Year's Eve!!!

If the thought of shelling out €50 in December scares you silly, just pre-pay it during the year if you have a bit of spare cash, or you can even do it in reverse if that suits you better.

2018's money is now locked away safe to use as our spending money for this year's fancy holiday to Florida. What will you do with yours?

Zesty Lime Brownies

2017-09-28T16:20:00.002+01:00

Some days, when I can't think of what else to bake, I break out the chocolate. It makes everything taste better, right? Well, perhaps not everything, but you know what I'm saying. One thing that always makes people happy is a tray of crisp on top, fudgy beneath brownies - perfect with a cup of coffee or a glass of milk. They go really well with wine too (like the sparkling Muscat which I discovered on holidays recently).

Taste That!

2017-06-14T16:29:00.002+01:00

It's hard to believe that Taste of Dublin has been in existence since 2006, where it started in the grounds of Dublin Castle before moving to the Iveagh Gardens, entertaining and feeding people for the past 11 years. The 2017 Festival kicks off tomorrow at midday and I'm here to give you a sneak preview of what to expect once you've bought your ticket.

Normal service will resume in 3, 2, 1...

2017-06-08T23:15:00.000+01:00

I can't blame you for thinking that I'd disappeared off the face of the earth - I'd lost my writing mojo, you see. After a much longer recovery from surgery than I expected, I was knackered. I barely had the headspace to cope with the post-op blues, never mind a frenetic return to the day job with an awful lot of travel, so something had to give. I'm sorry that it had to be Babaduck, just for a little while.

Mind you, I haven't shut up on social media - Facebook, Twitter, Instagram (and now IG Stories) - I'm using them all and sometimes I think they all get much more reaction and engagement than the basic written word. It's time to get my act in gear and sleep less, write more. Well, that's the plan anyway.

So, how have you all been while I blithely ignored you?

Coconutty Banana Bread

2016-12-19T10:30:00.000+00:00

Since I've been on sick leave, one of my favourite breakfasts is peanut butter & sliced banana on toast. Just add coffee and I'm happy. However, I invariably buy too many bananas which then linger in the kitchen transforming from bright happy yellow to sullen brown spottiness. It's use them or lose them time, so I decided to seal their fate by baking a deliciously tender banana loaf, full of crunchy walnuts and dessicated coconut to sweeten the deal. I wonder what a slice will taste like if I slather it with peanut butter...

My Christmas Books for Cooks List

2016-12-12T13:38:00.000+00:00

There's nothing I like more than opening a new cookery book, flicking quickly through the photos & mentally noting the ones that immediately appeal to me, before reading the contents list. It's always a voyage of discovery, with some recipes I am familiar with, together with many new and exciting ones. I am a huge fan of ebooks and my Kindle is crammed with books to enjoy, but I can't imagine ever completely moving from the traditional cookery book to an electronic version. There's nowhere for flour encrusted slips of paper to mark my favourite recipes and my indelible buttery fingerprints on the cover - my cookbooks all happily bear traces of my presence. Today, I'm bringing you some of my favourites from 2016 which might bring you some gift inspiration, either for yourself or for somebody you love.

It's (been) oh so quiet

2016-12-07T21:41:00.000+00:00

Eagle eyed readers might have noticed that Babaduck came to a screeching halt three months ago, so I thought I should explain myself. Since my early 20's, I've had endometriosis which was controlled by all sorts of treatments : hormonal, medical, surgical, you name it, I've tried it, but I seemed to be fighting a losing battle. A chat with my GP sent me back to my consultant, the super glamorous Sharon, and after scans, tests and an MRI, it was decided that I'd be better off without my bits as they weren't fit for purpose any more. A hilarious chat followed where Sharon declared that she didn't do enough hysterectomies to keep her hand in, so to speak, and I fell off the chair laughing. That's me, always finding the funny and sniggering inappropriately. So off I went to her colleague Dr. K. He wasn't as glam, and would have looked ridiculous in Sharon's heels, but he certainly knows his stuff. More scans, the discussion that I could also possibly have cancer, and a biopsy was needed to be sure, to be sure. Dr, K is not a man to walk into a situation unprepared, and I'm all the better because of it.

My nurse. Napping on the job...

The Wine Society at Hayfield Manor

2016-09-08T11:00:00.000+01:00

Hayfield Manor is an oasis of calm in the middle of bustling Cork City. Hidden from view by an innocuous driveway, this family-run hotel delivers a five star luxury experience with charm and grace. Not only does it offer guests a beautiful place to stay, but Hayfield Manor loves wine, with a subterranean wine cellar and dining room in the basement. The Vine wine cellar not only contains a collection of exceptional wine, curated by sommelier Sandra Biret Crowley, but also hosts their Wine Society evenings.

I was invited to attend the May dinner which featured Rustenberg Winery from South Africa, represented by winemaker Murray Barlow and whose wines were chosen to complement the five course meal created by Executive Head Chef Mark Staples. Founded in 1862, the Rustenberg Estate is a family winery in the valley of the Simonsberg Mountain, right in the heart of Stellenbosch. Peter & Pamela Barlow purchased Rustenberg in 1941 and have worked with nature to create a range of truly exceptional wines, some of which were showcased at the Wine Society dinner. Their son Simon took over in 1987 and his son Murray, who holds a Masters in Oenology, has now joined the team, both making wine and marketing it globally. What a fabulous job to have!

Read more »

Review : Summers Under the Tamarind Tree

2016-09-04T15:33:00.000+01:00

There are some cookery books that merit more than a quick glance and a once over of the recipes, especially ones which tell a story about life in a faraway land full of recipes handed down through generations. Karachi-born Sumayya Usmani has written such a book, with a lovely foreword by the iconic Madhur Jaffrey. Based in Glasgow, she is a former solicitor who wrote about her nostalgic childhood recipes on her blog My Tamarind Kitchen. She has now written her first book : Summers Under the Tamarind Tree, a collection of recipes and memories from Pakistan which offers a great understanding of the spirit, passion and flavours of her homeland.

Airfield's Festival of Food

2016-08-31T10:30:00.000+01:00

Airfield Estate is hidden away in a corner of south Dublin, just a few minutes from the busy Dundrum Shopping Centre. You may have driven by the gates many times without realising what was within - a 38 acre working urban farm, cafe, gardens and heritage experience. Established over 40 years ago in 1974 by the Overend family, Airfield offers visitors a unique opportunity to experience food, farming and nature, just steps from the Luas.

Airfield's Festival of Food returns from Friday 9th - Sunday 11th September to really inspire people to think about where their food comes from and how they can protect their environment. It will offer visitors (like you) the very best of Irish food and drink over a weekend packed with workshops, talks, food markets, unique dining experiences and activities for all ages. Entrance to the festival is free but some events are ticketed.

Apricot Frangipane Tart

2016-08-26T12:30:00.000+01:00

I know, I know... enough with the stone fruits and almonds. Yes, I'm guilty of creating as many variations of the classic frangipane tart as possible but they're all so delicious and really easy to make. They look really impressive too, so it's the perfect dessert at any time of year. With stone fruit in season, it's very hard not to make the most of them. And I promise, this is the last one I'll bring you for ages.

You're right, there's some nectarines in this tart too. Truthfully, it's because I ran out of apricots and had to make an emergency substitution. However, this means you can use any stone fruit - try plums, greengages, peaches, mangoes... they'll all be equally delectable when smothered in almond cake batter and baked until tender.
Read more »

My Splashy Flashy Garden Fence

2016-08-21T17:08:00.001+01:00

Let me start by apologing (once again) for the radio silence of late. Life has been a little bit hectic for the past few months because the day job has become twice as busy as I planned and my spare time usually involves sleep, sleep and even more sleep. Honestly, I'm not complaining because I really do love my day job and it gives me the chance to travel and do some phenomenal things, but when you're juggling everything, something's got to give. Whoops, that was Babaduck hitting the ground with a thud. Right, enough apologies and explanations for now.

The finished masterpiece

Chimichurri Lamb. Easy Tasty Fun*

2016-07-20T08:00:00.000+01:00

A traditional Sunday roast, rich Greek moussaka, a warming bowl of Irish Stew. They'd all be nothing without delicious, tasty lamb. It's not just for special occasions or celebration meals - there's a multitude of lamb cuts which are quick, simple and very easy to cook. Given how busy our lives have become, anything which gives us a chance to create something delicious in moments has to be worth a try.

Nectarine & Cherry Upside Down Cake

2016-07-06T21:56:00.001+01:00

When we were kids, an upside down cake was an exotic American creation, baked by a friend of my parents. It was a world away from Victoria sponges and apple tart on a plate, and we couldn't get enough of it. Pineapple was usually reserved for gammon steaks and glace cherries for buns or Christmas Cake, so to bring the two together with syrupy sponge was a complete revelation. Nowadays I like my pineapple barbequed, my cherries fresh and my cake a little less sweet.

Tipperary's got Great Taste

2016-06-19T17:57:00.000+01:00

If you've ever been in a shop and spotted a little gold and black sticker with one, two or even three stars, it's been the recipient of a prestigious Great Taste Award. Over 10,000 products are entered into Great Taste annually, with only a tiny minority being awarded coveted 3 star accolade. Last year, Tipperary butcher Pat Whelan won not just 3 stars, but also the Supreme Champion award for his sublime Beef Dripping.

The Shrine to Divine

Super Cheesy Parmesan & Chive Scones

2016-05-17T11:00:00.000+01:00

There is nothing nicer than a fluffy scone, liberally spread with good Irish salted butter and perhaps a dollop of raspberry jam. Until you make a savoury scone crammed full of cheese and fragrant herbs and realise what you've been missing out on. I'll be honest, scone making has never been my special skill and when I was learning to bake in Home Economics class in school, mine were usually an unmitigated disaster. Overworked, dry and tough, my scones could have been used as a hockey puck. Not now however, I have a secret weapon to transform my scones into little fluffy angels - my food processor. It blends butter and flour together in an instant and means that anything that uses the rubbing-in method turns out as light as air.

It's OK not to feel OK

2016-05-08T18:07:00.001+01:00

For the past few months, I've been organising the local leg of Cycle Against Suicide 2016 which came to my adopted home of Arklow on Friday May 6th. Rather than a fundraising exercise, the main objective of the Cycle is to raise awareness of the considerable help and support in place for people battling depression, self-harm, suicide or those bereaved by suicide. I initially volunteered because of the suicide of a friend last year, seeing the devastation of their family and hoping that we would never be in a situation like that again. I did write about it at the time but it was too raw to publicise and I wanted to do something practical to help instead.

Some of the TY students of St. Mary's College

It's Spanish Wine Week!

2016-04-10T12:32:00.000+01:00

The very first Spanish Wine Week starts tomorrow with a feast of fabulous wine events all across Ireland. Organised by Wines from Spain, this week long event is designed to give food and wine lovers the chance to feel the passion and learn more about Spanish wines in a series of tastings, talks, restaurant offers and competitions.

Chocolate Pear Sponge Pudding

2016-04-02T13:57:00.003+01:00

I'll be frank, I bought a punnet of pears with absolutely no idea what to do with them, until Ru wandered into the kitchen on Saturday evening wondering what we had for dessert. I'd like to point out that I hadn't even started on cooking dinner yet so yes, he is also a greedy sod like me, I had plenty of ideas running around my brain - poached pears, Poire Belle Helene, pear gingerbread... but I fancied something warm and gooey and full of chocolate. The pears I bought were actually Conference, perfect for baking as they soften brilliantly with heat so I had a solution.

I made an all in one chocolate sponge batter, peeled and cored the pears and threw it all together into the oven. 15 minutes to prepare and 30 minutes to bake means that it's not an enormous effort and there's only one bowl to wash up afterwards, so it's one of the best no fuss desserts you can pull together at minimum notice. If you don't have fresh pears, tinned ones are perfect (it's my usual failsafe) and this would be delicious with tinned apricots. And if the chocolate sponge isn't enough, you could tuck a square or two of chocolate into the hollow of the pear. Adding a shot of espresso to the sponge batter would also really ramp up the chocolate flavour. And add some Poire William liqueur to some softly whipped cream for a grown up dessert. We drowned ours in creme anglaise which we brought back from France and it was so delicious that I forgot to take a photo. Whoops...

Chocolate Pear Sponge Pudding

8 ripe Pears, peeled, cored, trimmed and halved
190g Plain Flour
190g Caster Sugar
240g Butter, very very soft
40g Cocoa
1.5 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
1 tbsp Vanilla Extract
1 tbsp Milk
3 Eggs

Prepare the pears and leave to one side

Generously grease a large baking dish with butter and preheat your oven to 170c / Gas Mark 4

Beat all the other ingredients together in a food mixer until really well combined. If it looks a little dry, add another drop of milk. It should be a floppy consistency rather than either stiff or pourable.

Arrange the pears roughly in the base of the dish and pour over the chocolate sponge batter. Level out and bake for 30 minutes until a skewer comes out clean.

Allow to cool for at least 20 minutes before serving. You can make this ahead and reheat it for 10 minutes at 150c/Gas Mark 3

Easy Moroccan Lamb Tagine

2016-03-25T07:38:00.000+00:00

I'm having a lot of fun at the moment restocking my freezer by cooking one pot meals like my Beef and Ale Stew - they're so easy to do and as they're cooked in one pot, cleaning up is a doddle. Best of all, stews and casseroles use the most inexpensive cots of meat so are ridiculously thrifty. Actually, Simply beef and lamb have a whole heap of slow-cook, frugal recipes on their LivePeasant pages and I've adapted one of theirs to create my version of a Moroccan Lamb Tagine Traditionally, this is served in a tagine dish - you know the one with the cone shaped lid - but you can do it in a casserole dish and nobody will know.

My Easy Moroccan Lamb Tagine

One Pot Beef and Ale Stew

2016-03-18T10:04:00.000+00:00

There's nothing quite like the smell of a stew simmering gently in a pot on the hob to bring everybody to the table, especially when the weather is so changeable and can't decide if sun or snow is on the way. Sunday afternoons are the perfect time to make a stew as you've time on your hands and chopping a pile of vegetables is remarkably therapeutic. Stews are perfect lazy food as they're always easy one pot meals, saving on a mountain of washing up. Just team them with a pile of creamy mashed potatoes and dinner is sorted. I love that they're great value for money as you're using inexpensive cuts of meat, which, when slowly cooked, turn into a deliciously tender meal. We're basically going back to peasant food, but in a modern style.

You can also turn a stew into a pie filling - make sure you reduce the sauce if it's a little thin* and just top with your favourite pastry. Traditionally, Guinness is the beer of choice in a stew like this, but I decided to keep it local and use a red ale from Wicklow company O Brother Brewing. It's the perfect match to beef and mushrooms. Why not make this stew with a local beer or ale from your area?

Read more »

Gooseberry Cloud Cakes

2016-03-11T11:00:00.000+00:00

When I was a little girl, I used to go to work sometimes with my Dad where I'd be put to work filing invoices. Slave labour, eh! I was always distracted by the giant gooseberry bushes outside and used any excuse to disappear outside and pick as many as I could carry. I learned pretty quickly that they weren't like regular berries and needed to be cooked first. Holy moly, the sourness of a raw gooseberry is pretty unforgettable! Something you rarely see now is Gooseberry Jam and I came across a jar in Danish home store Søstrene Grene last week which I simply couldn't resist.

Review : Flanagan's Restaurant, Dublin 1

2016-03-06T13:47:00.002+00:00

O'Connell Street rarely trips off the tongue when recommending restaurants, unless you like your food fast and cheap. Thankfully there's now a real option for well cooked, great quality food on this once fine street with the arrival of Flanagan's Restaurant. Just steps from Henry Street and the GPO, it opens for breakfast, lunch and dinner, with a very tourist-friendly menu featuring Irish ingredients such as Jameson infused salmon and Irish Stew.

French Apple and Almond Galette

2016-02-26T16:53:00.000+00:00

Sometimes you just want something sweet and easy to make. Well, I certainly do. In the freezer was a sheet of all butter shortcrust pastry left over from Christmas and there were some cooking apples lurking around in need of a home. I couldn't be bothered to go hunting for a tin in the cupboard so I made a freeform tart, also known as a galette (ooh la la). It's remarkably simple to put together but looks very impressive when it emerges from the oven, full of tender apple and bronzed almonds. If you're really gilding the lily, a drizzle of salted caramel adds an extra touch of sticky sweet decadence. Go on, you know you want to...