Donal Skehan's Dig-In Beef Fajitas

A few weeks ago, my Mam got Donal Skehan's new book, Kitchen Hero. When I was flicking through the book I found these beef fajitas and they sounded delicious so I made them for dinner. Then last night Donal's show Kitchen Hero was on RTÉ 1 and he made these fajitas also!! The first episode was great and if you missed it you can watch it on Donal's Website.

Donal Skehan's Dig-In Beef Fajitas

Ingredients
400g (14oz) striploin steak, thinly sliced
4 garlic cloves, peeled and finely chopped
Juice of 1/2 lime
1 tsp Worcestershire sauce
2 tsp chilli powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground black pepper
1 tbsp sunflower oil
2 red onions, peeled and thinly sliced
3 peppers (red, green and yellow), sliced into strips
A small handful of fresh coriander, roughly chopped
Sea salt
8 wholemeal tortilla wraps

To Serve
Guacamole
Salsa
Soured cream
100g (31/2oz) Cheddar cheese, grated


Method
1. In a large bowl, combine the garlic, lime juice, Worcestershire sauce, chilli powder, oregano, cumin and black pepper then add the beef and toss until coated. Cover and place in the fridge.
2. Heat half the sunflower oil in a large frying pan over a medium heat, add the onion and peppers and fry for 3-4 minutes until caramelised. Set the vegetables aside in a dish.
3. Add an extra drizzle of oil to the pan and fry the marinated beef for 3 minutes until cooked but still tender. Make sure the pan is hot before cooking the beef.
4. Add the reserved onions and peppers and the coriander and stir through then season with salt to taste.
5. Heat the tortilla wraps in the microwave for 40 seconds and cover with foil to keep warm.
6. To assemble, spread a little guacamole on a tortilla, add some steak, peppers and onion and then top with soured cream and cheese.

Neven Maguire's Chicken Korma

This recipe is from Neven Maguire's Neven Cook's 2. This would be one of my favourite chicken dishes.

Neven Maguire's Chicken Korma

Ingredients

2 tbsp vegetable oil
2 onions, finely chopped

2 cloves garlic, crushed

2 teasp finely grated root ginger

1 green chilli,seeded and finely chopped
1 teasp garam marsala

1 teasp ground turmeric

1/4 teasp chilli powder

14oz/ 400g can chopped tomatoes

1 teasp tomatoe puree

4 chicken breasts

1/4 pint/ 150mls cream

To Serve

2 tbsp roughly chopped fresh coriander

salt and freshly ground black pepper

cooked basmati rice

warmed naan bread

Method

1. Heat the oil in a pan and fry the onions and garlic for about 10 mins until golden brown. Stir in the ginger and chillli and cook for 1 minute, stirring.

2. Add the garam masala to the pan with turmeric, chilli powder and a pinch of salt and cook for another minute, stirring.

3. Add the tomatoes, tomato puree and 1/4 pint / 150ml of water, stir well to combine. Reduce the heat and simmer for 20 mins until the sauce is so well reduced that it is almost sticking to the bottom of the pan and the oil has separated out on the surface, stirring occasionally.

4. Add the chicken to the pan with a few tbsp of water to the reduced sauce.

5. Slowly bring to the boil, then reduce the heat and simmer gently for about 20 mins or until the chicken is completely cooked.

6. Stir in the cream and simmer gently for a couple of mins. Season to taste.

Serve with a scattering of fresh coriander, boiled basmati rie and warmed naan bread.

Jacket Potatoes

For a lazy evening in front of the telly, jacket potatoes are a great meal. Stuff them with your favourite fillings and eat them piping hot. I found these easy enough to make and they really fill you up.

Jacket Potatoes

Ingredients
4 large potatoes (about 250g each)
55g butter
115g ham
115g cheddar cheese
salt and freshly ground black pepper

Method
1. Preheat the oven to 200  ̊̊C/400  ̊̊F/gas mark 6. Wash and wipe the potatoes. Prick with a fork and place on a baking tray.
2. Cook the potatoes in the oven for 60-75 minutes until they are soft inside and the skins are crisp. Remove them from the oven.
3. Cut each potato in half and scoop out the soft insides into a mixing bowl. Take care not to damage the skins.
4. Mash the potato well with a fork. Add the butter and the salt and pepper.
5. Place the skins on a baking tray. Chop the ham and put some into each shell. Spoon in the potato.
6. Grate the cheese and sprinkle on potatoes. Put them back in the oven and cook for a further 15 minutes until the tops are golden brown.