The 54321 Challenge
Teams of 5 People over 4 Days doing 3 Cycles and 2 Mountains for 1 Cause
This year will see the 54321 Challenge enter its 8th year and will take place between Thursday August 20th and Sunday August 23rd.
We hope to have eight teams of five people to take part in this epic challenge to raise much needed money to support three very deserving Kerry charities; The Kerry Hospice, The Skellig Stars & Enable Ireland Kerry.
Last year the challenge raised a massive €72,506 for the Kerry Hospice Foundation, The Skellig Stars (children and adult athletes with special needs) and Dingle Coast and Cliff Rescue Service, and in the 7 years of running we have raised €206,712 to date for various Kerry charities.
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Fish en Papillote – Mediterranean Style
Hope that you’ve had the opportunity to recreate some of the recipes so far and enjoyed them and had some fun along the way. Please share pictures of how it turned out.
Hopefully these healthy eating options and comfort foods will help keep your strength up in these difficult times.
Comfort Food You Can’t Loose
Fish en Papillote – Mediterranean Style
Ingredients
Serves 2
300gr Fish Fillets (Free from Bone)
Sea Salt and Cracked Black Pepper
100gr Cherry Tomatoes, halved
12 Kalamata Olives, pitted and halved
2 Tablespoons Capers, drained
½ Red Onion, thin slices
½ Red Pepper, thin slices
2 cloves Garlic, finely chopped
2 tablespoons Extra-Virgin Olive Oil
2 tablespoons Dry White Wine
½ teaspoon crushed Red Pepper Flakes
2 Lemon slices
Method
1. Preheat oven to 200c or Gas Mark 6.
2. Cut two 18-inch long pieces of parchment paper. Fold in half then cut a half-circle or heart-shape. Open flat and place on a baking sheet. (See Clip)
www.youtube.com/watch?v=QRoy6JrGcl8
3. Wash fish fillets and pat dry. Season both sides with sea salt and black pepper.
4. Place a fish fillet on the right side of the parchment paper. Top each fillet with equal amounts of tomatoes, olives, capers, red onion, red bell pepper, garlic, olive oil, white wine, red pepper flakes. Top each fillet with a lemon slice.
5. Place left half of the parchment paper over fish and seal the edge, making small folds every 1/2-inch to 1-inch all the way around until completely sealed.
6. Bake for 10 -12 minutes or until parchment paper has puffed up and fish is cooked.
7. Transfer to a plate and with scissors, cut into the top of the packet, being careful and aware of the hot steam that will escape.
Tip:
Recommended Fish: Hake, Pollock, Ling, Salmon
These recipes are brought to you by the Culinary Lecturers at ITTralee.
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"Staying connected while staying apart"
Its a Salad Day - Warm German Potato Salad
Hope that you’ve had the opportunity to recreate some of the recipes so far and enjoyed them and had some fun along the way. Please share pictures of how it turned out.
Hopefully these healthy eating options and comfort foods will help keep your strength up in these difficult times.
Comfort Food You Can’t Loose
The Perfect match for the BBQ
Warm German Potato Salad
Serves: 6
German Potato Salad
Ingredients
1kg Potatoes
1 teaspoon Sea Salt, for boiling the potatoes
300gr Smoked Bacon (Lardons)
80ml Apple Cider Vinegar
3 tablespoons Sugar
1 tablespoon Dijon Mustard
1/2 teaspoon Sea Salt
Freshly Cracked Black Pepper
1 tablespoon Fresh Garlic (Fine Paste), about 3 large cloves
20gr Fresh Thyme (Picked and Chopped)
100gr Spring Onions Sliced
120gr Fresh Parsley (Picked and Chopped)
Method:
1. Scrub the potatoes and cut any large potatoes in half so that all of the potatoes are approximately equally sized. Place the potatoes (Skins on) in a large pot and cover with cold water. Bring to a boil and stir in 1 teaspoon of sea salt. Reduce heat and simmer the potatoes for 15 to 20 minutes or until tender when stabbed with a fork. Drain the water. Leaving the potatoes in the pot, return the pot to the still-hot (but turned off) burner. Leave the lid off of the pot and allow the potatoes to steam dry for a couple minutes.
2. Set another large pot or frying pan (Wok) over medium heat and cook the bacon, stirring occasionally, until crispy. While the bacon is cooking, peel the potatoes and cut the potatoes into 1/2-inch thick slices, cutting any extremely large slices in half. Set aside. Once the bacon is done, remove the pot from the stove and use a slotted spoon to remove the bacon pieces to a plate or bowl while leaving the bacon grease in the pot (I had about 50ml).
3. Add vinegar, sugar, Dijon mustard, sea salt, and cracked pepper to the pot of bacon grease. Place the pot back on the burner, bring the mixture to a simmer, and stir for a couple of minutes. Stir the minced garlic, thyme and spring onion into the mixture and cook for 30 seconds to 1 minute, until the garlic starts to turn a light golden. Remove the pot from the heat and toss in the sliced potatoes, bacon pieces and chopped parsley gently mixing until potatoes have absorbed the liquid. Transfer the potato salad to a serving dish and serve hot or warm.
Tip
Be very gentle when stirring the potatoes into the dressing. Otherwise, your dish may end up looking more like mashed potatoes.
These recipes are brought to you by the Culinary Lecturers at ITTralee.
#ittralee #fun #goodmood #stayingconnected
"Staying connected while staying apart"
Always a Favourite - Turkish Meatballs with Tomato Sauce
Hope that you’ve had the opportunity to recreate some of the recipes so far and enjoyed them and had some fun along the way. Please share pictures of how it turned out.
Hopefully these healthy eating options and comfort foods will help keep your strength up in these difficult times.
Comfort Food You Can’t Loos
“Healthy, Tasty and Cost Effective”
Turkish Meatballs with Tomato Sauce
Serves: 4
Preparation and Cooking Time: 60 minutes
Ingredients:
500g x Beef (Minced) – good quality, VL 90+
100g x Breadcrumbs – shop bought or you can make yourself with 3-4 day old bread
5g x Cinnamon – ground
5g x Chilli (Flaked) – optional
1 x Egg (Medium-Large) – good quality eggs such as Ardfert or Lios Póil
2 x Garlic Cloves – finely chopped / crushed
25ml x Oil – Sunflower, Rapeseed, Olive or Vegetable Oil
1 x Onion (Large) – finely chopped
10g x Parsley – finely chopped
10g x Coriander – freshly chopped
2 x Peppers (Green) – finely chopped
400g x Tomatoes (Tinned) - chopped
Salt & pepper to taste (…go easy on the salt!!!!)
Method:
1. In a large mixing bowl add the minced beef, breadcrumbs, onion, parsley, cinnamon, salt and pepper, chilli flakes, coriander and garlic; mix well then add the egg and mix well again.
2. Divide the mixture into approximately 25g units and roll into ball shape – use dampened hands for this as it helps prevent the mixture from sticking.
3. In a large pot / pan, heat the oil and add the meatballs and brown on all sides, which will take approximately 6-8 minutes (…ensure not to have the heat on too high otherwise it will burn and stick…)
4. Add the peppers and tinned tomatoes, turn down the heat and cover with a lid, cooking for further 15-20 minutes (…ensure to check regularly to help prevent burning…).
5. Serve with some fried potatoes or pasta.
Tips:
Ensure to control the heat and stir regularly otherwise the dish could burn and then stick.
This dish can be portioned and frozen for use another time. Ensure to defrost in a fridge.
These recipes are brought to you by the Culinary Lecturers at ITTralee.
#ittralee #fun #goodmood #stayingconnected
"Staying connected while staying apart"
Its a New Week - Lets start with a Chicken Pasta Bake
Hope that you’ve had the opportunity to recreate some of the recipes so far and enjoyed them and had some fun along the way. Please share pictures of how it turned out.
Hopefully these healthy eating options and comfort foods will help keep your strength up in these difficult times.
Comfort Food You Can’t Loose
Chicken Pasta Bake
Ingredients
Butter, for greasing
250gr Penne Pasta
1 Onion, roughly chopped
3 skinless, boneless Chicken Breasts, cut into thin strips roughly the size of your little finger
1 tbsp. Paprika
2 tbsp. Olive Oil
Sea Salt and Freshly Ground Black Pepper
Fresh Herbs (Of your choice)
For the Sauce
50g Butter
50g Plain Flour
750ml Milk (Heat in a Saucepan or Microwave)
1 tsp Dijon Mustard
100g Parmesan Cheese, coarsely grated
2 large Tomatoes, deseeded and cut into small cubes
1. Preheat the oven to 220C/200C Fan/Gas 7. Butter a shallow 1.75 litre ovenproof dish.
2. Cook the penne with the onion in boiling, salted water according to the packet instructions. Drain, refresh in cold water and leave to drain again in the colander.
3. Put the chicken strips in a resealable freezer bag with the paprika and a little salt and pepper, seal the bag and shake to coat.
4. Heat 1 tablespoon of the oil in a large frying pan and quickly fry the chicken over a high heat for about 2 minutes until golden-brown and just cooked through (you may need to do this in batches). Using a slotted spoon, transfer the fried chicken to a plate and set aside.
5. To make the sauce, melt the butter in a large saucepan, add the flour and whisk together to form a roux. Cook for 1 minute, then gradually add the hot milk, whisking over a high heat until the sauce is smooth and thickened, and allow to boil for 4 minutes. Stir in the mustard, half the cheese, freshly chopped herbs and season with salt and pepper.
6. Add the pasta and onion to the sauce in the pan and stir together. Spoon half this mixture into the dish, arrange the chicken strips over the top and spoon the remaining pasta and sauce on top of the chicken. Scatter over the tomatoes and then top with the remaining cheese. Bake in the oven for about 20 minutes until piping hot and golden-brown on top.
These recipes are brought to you by the Culinary Lecturers at ITTralee.
#ittralee #fun #goodmood #stayingconnected
"Staying connected while staying apart"
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Its Friday - Fish Pie
Hope that you’ve had the opportunity to recreate some of the recipes so far and enjoyed them and had some fun along the way. Please share pictures of how it turned out.
Hopefully these healthy eating options and comfort foods will help keep your strength up in these difficult times.
Comfort Food You Can’t Loose
Fish Pie
Ingredients
For the Mashed Potatoes
1kg Potatoes, cut into 5cm/2in chunks
50g Butter
100ml Cream
3 tbsp. Warm Milk
Salt and White Pepper
For the Pie Filling
500ml Milk
250g Smoked Haddock or Coley
200g White Fish (Hake, Ling, Pollock)
1 Onion
1 Bay leaf
3 Cloves
2 Leeks, washed and chopped
50g Butter, plus 25g for dotting on top of the pie
1 tbsp Rapeseed Oil
3 tbsp plain Flour
100g Raw King Prawns
50g Frozen Peas
1 tbsp finely Chopped Parsley
1 unwaxed Lemon, finely grated zest only
Method
1. Preheat the oven to 190C/170C Fan/Gas 5.
2. Boil potatoes until tender. Drain and mash them with the butter, cream and warm milk and season with salt and pepper. Set aside and keep warm.
3. Heat the milk in a large pan, then add the smoked haddock and cod. Cut the onion in half, make an incision in one of the halves and insert the bay leaf. Push the cloves into the same onion half and place this into the pan with the milk and fish. Bring the milk to the boil, then reduce the heat and simmer gently for 6–7 minutes.
4. Meanwhile, finely chop the remaining onion half and the leeks. Heat the butter with the olive oil in a small frying pan and gently fry the onion and leeks for 4–5 minutes, until softened but not browned.
5. Remove the fish from the pan, and set aside to cool slightly. Keep the milk in the pan.
6. Add the flour to the leeks and stir well. Fry for 1 minute, stirring frequently. Gradually spoon in the milk from poaching the fish, and stir it in well each time. Add all the milk in this way, and heat gently until the sauce has thickened. Taste the sauce for seasoning, and add more salt or pepper if necessary.
7. Break the fish into chunks, being careful to feel for any bones and remove any skin, then fold the fish pieces into the sauce. Add the raw prawns and frozen peas to the mixture.
8. Place an ovenproof pie dish onto a baking tray (this will catch any of the mix that bubbles over when cooking). Spoon the fish mixture into the bottom of the dish. Sprinkle the parsley and lemon zest over the top.
9. Carefully top with the cooled mashed potato. Use a fork to spread the mash over the pie and create a rough texture on top. Dot the pie with the remaining half of the butter and place in the oven for 25–30 minutes, or until golden-brown and bubbling.
These recipes are brought to you by the Culinary Lecturers at ITTralee.
#ittralee #fun #goodmood #stayingconnected
"Staying connected while staying apart"
