Miso infused bulgar stuffed Cabbage parcels

Yes, it's a mouthful. But oh what a mouthful of deliciousness. It was one of those electric lightbulb moments when I was walking down the hill thinking about cabbage. I know what's going through your head right now. And thinking back it's pretty strange that I was thinking about cabbage, nothing but cabbage for no particular reason. But. It turned out genius. Trust me.

Oh the cabbage. I love how the further inside you go the lighter it gets. Now of course there are different benefits with the different colours of cabbage so keep it varied. New research has shown that steaming cabbage is the best (good job my recipe uses that cooking method!) and the reason being is that, the fiber related components do a better job at binding with your stomach bile if steamed. Bit icky but trust those Harvard boys! It's also fantastic for cholesterol and Vit C, contains more than an orange to be truthful and for those of you who purchase numerous anti-ageing creams…you're actually just better off eating cabbage regularly.

Kale, kale, kale. Hopefully you've all had a go at making kale chips?!?! I'm looking at you in the back. I stole this little bundle off a friend down the road. Can you spot the two snails? So cute and so fresh. This gorgeous and delicious veggie is also great for lowering cholesterol especially when steamed….see a theme emerging?? Due to its unusual concentration of types of antioxidants (carotenoids and flavonoids) its a fantastic de-toxer for the body.

Now, let's talk bulgar wheat. I know it's not gluten free and if that's an issue for you I would swap it out for quinoa (just cook it in less miso). But I eat so much quinoa I thought that this would be a nice difference. It's part of the bunch called 'whole-grain foods' which are very good for you despite what your paleo friends tell you. This particular golden grain is a good source of protein, fiber, iron and Vit B6. For 100g you'll only get 33.8g of carbs. Not bad!

RECIPE:

½ cup of bulgar wheat

¾ pints of miso soup ( I used a sachet of miso and hot water)

6 stems of tender stem broccoli finely sliced

6 leaves of kale (any will do) finely sliced

Cabbage leaves, either 4 large ones or 8-10 small ones

First put bulgar in the miso soup and bring to the boil, lower to a simmer and cook till soft but not mushy. Meanwhile slice your kale and broccoli stems. Wash your cabbage leaves (whichever you're using) and cut a triangle out of the thick white part. This will make it easier to fold and make a parcel plus, this is the bit that takes the longest to cook!

Once the bulgar is cooked, strain of any liquid, shouldn't be a lot and mix with the finely chopped broccoli and kale. Season well.  Put your pan of water on to boil and get your steaming gear ready. Then spoon either two spoonfuls into the big leaves and a small spoonful in the small ones. Wrap the cabbage leaves around the filling and tie or use a cocktail stick to keep it together.

Steam for about 5mins (could be longer depending on how big your leaves are) but you want them with a slight bite to them.

Tip: if you want to switch up your filling you could add toasted pine nuts, flaked almonds, some raisins..a little chilli or some sliced shitake mushrooms. Nom Nom.

Melanzane alla parmigiana

I've been in Dublin a week. One week exactly, and this dish symbolises a little 'happy anniversary' for me. It's hearty and decadent with none of the sinful staying-on-the-hips ingredients. If you're a vegan simply swap the parmesan for some nutritional yeast and Bob's you're Uncle!

I've talked about aubergines here but they're in season and so good that I just can't resist another recipe!  This is a classic, and I mean a classic recipe but, every family does it differently. I suppose it's like the Italian version of dahl…every family makes it and has their own special recipe...I leave the skins on because I love how it holds the shape but some people peel it off. The skin though, is actually where the phyto nutrients (improve circulation and nourish the brain) are concentrated so you may want to follow my example. I also add finely sliced chilli to the dish rather than flakes to my tomato sauce.

The aubergine is over 90% water which is why when cooked it reduces in size quite a lot. It's also great at soaking up oils and flavours you want to put with it. This is one of the veggies that is a great substitute for meat and in traditional Middle Eastern dishes this is exactly what it's used for. Aubergine is also great for diabetes and the prevention of. So get eating!

Garlic. Who doesn't love this pungent, sticky finger making clump of bulbs. For this recipe I add crushed clumps rather than chop them up. However in the tomato sauce I finely chop the garlic so it breaks down. The tomato sauce for this recipe is so easy. Finely chop an onion, add 4 sliced cloves of garlic and about 4/5 tomatoes depending on size. Fry off the onion and garlic, season and add the cut tomatoes. Pour a little water in and cook on a simmer till broken down. This will keep, freeze and be used as soup!

Just the smell of basil transports me to a place where there is sun and heat. Yum. A lot of people are unaware, but basil is actually native to India. It's a great natural insect repellent due to its super strong smell and there are numerous varieties! Also a great stimulant in the stomach, affecting appetite, digestion, nerves and it's said that it can counteract flatulence. Sir Thomas Moore wrote 'A man taking basil from a woman will love her always'. Maybe that is why it has become so associated with the romantic country Italy?

RECIPE:

3 medium aubergines, washed and sliced into 1 inch rings

5 cloves of garlic

handul of basil leaves

1 red chilli, sliced

tomato sauce (homemade or a bottled passata will do)

parmesan

salt and pepper

Coat the base of the pie dish with a paddle full of tomato sauce. On this place a single layer of aubergine rings. Season with salt and pepper, dot with crushed garlic cloves, basil leaves and chilli slices. Grate parmesan over. Repeat process: tomato sauce, aubergines, season, garlic, basil, chilli and parmesan till all used up. Bake in oven 200C for 20-25minutes or until aubergine slices are soft and the tomato sauce is bubbling away.

Courgette Burgers

I love these little crispy pancake type burgers. They burst and pop with flavour in your mouth, are easy to make (although a bit of a process) and reheat/keep warm in the oven super duper well.

It is another recipe inspired by Yotom Otolenghi and I'm going to say that mine is easier, less time consuming and just as good as his (originally leek fritters).
Bold I know but I have to go in guns blazing.

My recipe is also great for gluten free diets. Through trial and error (aren't you glad I'm doing it for you) I've found that a cup of mixed buckwheat and quinoa flour works exactly the same as the quantity of flour Yotom uses in his. Yippeeee.

It's summer and the glut of courgettes was in. This uses up a good amount and you could use more just double the batter mixture and hey presto. Easy.

Courgettes or zucchinis depending on which side of the pond you come from are part of the summer squash family. Lower in sugar, carbs and Vit A than it's winter counterparts it is still a great alkaliser and supposed to help with inflammation according to the Chinese. Cooked per 100g it's only 16 calories..not bad my friends, not bad.

I love this spice. Can you guess what it is? I'm sure all you clever clots did and of course, why wouldn't you! Cumin. Fragrant and utterly reminiscent of India even though, it's native to Eastern Mediterranean. I always buy whole seeds and spices if I can. The flavours hold better for longer and will have more of an impact than powder. Who knew that such a tiny seed helps with the secretion of digestive juices, stimulate circulation and relieve pain and cramping. Wonder seed if I do say so myself.

I've already spoken about quinoa here so I'm going to focus on Buckwheat. Whilst reading up about this grain I was happily shocked to find that it is the best stabiliser of blood sugar out of all the grains. As someone who suffers with insulin resistance this is great! I have a little issue with the smell of cooked buckwheat but when I mixed it with quinoa flour I didn't even notice it. This grain is a power house of goodness containing all 8 essential amino acids. Lore says that buckwheat inhibits melanin and that's why you'll find that people living in warmer climes tend to eat more. I'm not sure about this but if you know more, tell me!

However, if you suffer from skin allergies or problems try not to eat to much as it prevents cells from cleansing themselves. It is however gluten free so great for celiacs and when roasted becomes  one of the few alkalinising grains.

RECIPE:

4 courgettes washed, topped, tailed and grated

1 cup of quinoa and buckwheat flour combined

1 large egg

⅔  cup of milk (I use goats)

big bunch of parsley/coriander

2 small chillies

garlic cloves

2 tbsp cumin

olive oil 

salt and pepper

In a frying pan, grate the courgettes, add the cumin seeds and cook so they release their water. Strain them a little but don't get stressed out about this as you don't want to lose the cumin seeds. Leave to cool.

In a blender whizz the parsley/coriander, chillies and garlic cloves. Meanwhile mix the egg, flour and milk. Add the whizzed up mixture to the batter and stir. Once the courgette is cooled add to the batter. Make sure that it's well stirred. Season.

In a frying pan heat some oil. Make sure it's really hot before you add the mixture and start cooking. Once it is hot to trot, place spoonfuls of the mixture and spread out a little. Cook till golden then turn over and repeat.

I normally cook mine 3 hrs ahead. When the time comes I heat in 100C oven for about 15/20mins. Makes 30.

Serve with a refreshing yoghurt and cucumber dip or a fresh salad.

Do you remember a while back….?

I worked on a cook book? Neven Maguires Cook book to be exact. It seems like such a long time ago, but it was only 1 month gone. I can't believe it.
During my time with them, I took the opportunity to do some little interviews with the talented people in charge of every stage of the book so that you can have a little sneak inside peak at what it's really like to work in this seemingly glamorous world!

Who'd a thunk that 12+ hour days in a kitchen would be made seem so sexy and fanciful. It's actually bloody hard graft and all the work and energy that goes into creating a cook book is extreme. We worked from 8am to 6 pm non stop, churning out dish after dish, photo after photo all to make beautiful images and tasty food for you, the people to try and get excited about.

My first interview comes from  Joanne Murphy, the food photographer…oh hurry the day when I have a book and I can have Jo working on it!
She is freelance photographer but specialises in food. And how did she get into photography? An old boyfriend gave her a Nikon after seeing Jane Fonda with one and she thought 'why not give it a whirl, it's seems a romantic career'. The rest, is history. Please have a look at her work, she really is an amazing photographer and a lovely lovely person.
Her work can be seen in these books….
McNean Cookbook - Neven Maguire 2012
Sophie Cooks - Sophie Morris 2012
Blazing Salads Cookbook 2013
ICA Cookbook 2012…
and many more!




1. What type of equipment do you use?

 I use a Canon 5d mark ii and a Hasselblad.

2. When and how did you get into food photography?

 Whilst working as Art Director/staff photographer for The Dubliner I met Domini Kemp who was the restaurant critic and I started to photograph restaurants and food for her column, the rest is history...

3. What are your 3 top tips for us instagramers/bloggers who try to make our pictures beautiful?

 Use natural light, get a piece of white card to reflect light back onto your food and think about what you put the food on. Textures are key!

4. What is your favourite food to photograph and why?

 Cakes, buns, all things sweet for obvious reasons.


5. Any tips on how to get into being a photographer?

 Assist a photographer. Its the best way to figure out if its for you. And keep taking photos, even if it's just going on instagram you'll start to see your own style emerging.



6. Any exciting future projects we can know about?

 I'm really excited about a project that will be published for Christmas 2014, thats all I can say for the moment... Also I have a couple of personal projects including one with Terry (Two Wooden Horses)

7. Favourite project you've worked on and why?

 Oh thats a tough one. I've loved all of the cookbooks I've worked on. I’ve been very fortunate to work with some of the best people in the business. I love the feeling of being part of a team and its such a lovely feeling to hold the final book in your hands. 

8. Is there another photographer you really admire and why?

Ditte Isager is an amazing Danish photographer also Michael Graydon a Canadian photographer.

9. One person you haven't worked with but would love to photograph or do the photography for?

 In Ireland I'd love to work with Racheal Allen, in the Uk Jamie Oliver. 


10. If you weren't a photographer what would you do?

 If I wasn't a photographer I'd love to be a painter or an archeologist!

11. Can I come and work with you?

 Yes please!