Randaddy’s Video Recipes

Sweet Potato Chip Recipe

Hey Guys,

I love food!! I love eating it and I love cooking it.  Like most people I am usually tired in the evening after work but it still gives me great satisfaction to cook a fresh meal and sit down at the dinner table with my wife, and now our baby boy.

Don’t get me wrong I still want a quick meal but I want it to be nutritious and tasty too. This is were the idea came about to make some recipe videos. Over the years my wife and I have developed so many great time-saving recipes that are fun to cook, and now that we have started a family we have even thought up some great baby food recipes too.

We sat down with a local film maker Kevin Smith at the beginning of the year and planned out a whole series of recipe videos with different themes. At the moment we are sharing our first few videos on our Randaddy’s Facebook page and I am so delighted with how they have turned out.  They are everything we wanted them to be: They are fun, They are short and they are easy to follow!!

At the moment we are posting videos with the theme of sweet potato. We posted three videos over the last three Saturdays and you can watch all three videos on our Randaddy YouTube Channel. It would be great if you could subscribe to our channel and of course let us know what you think!
From next week on we will be posting our very own baby food recipes, so if you enjoy cooking for your little one make sure to stay tuned.
Thanks for reading!
Randy

Tips on How to Buy Steaks

The average Irish person loves meat and it is usually a family favourite. My weakness is Steak. Some of my customers continually ask me what cut of meat would be best for a particular dish so I have decided to give some pointers on buying Steak and other cuts of Beef.

The number one tip I give customers is that a good butcher will be happy to answer any questions you may have, so ask! They should be knowledgeable about the various grades, cuts, how they should be cooked, and the provenance of the meat – was it reared on organic feed, grass-fed or factory farmed etc? The Grade of meat refers to the age, marbling, colour, and texture of the meat and will also be a determining factor in the price.

“We are what we eat” so another important factor a conscientious consumer might want to take into consideration is how the meat was reared? Know what the labelling means:

  • Grain-Fed: All cattle graze in the pasture for the first part of their lives, but grain-fed stock are then moved to feedlots where they’re fattened up on a concentrated mix of corn, soy, grains, and other supplements, plus hormones and antibiotics to prevent illnesses. Grain-fed cattle yield more tender (fatty) meat, and will usually cost less than organic, natural, and grass-fed, but you have to weigh the pros against all the other things they’ve ingested when choosing what’s right for you, and your family.
  • Natural: Means hormone and anti-biotic free. Much like an athlete who takes hormones to bulk up,  grain-fed cattle are given hormones to bulk them up faster for slaughter. This is done purely to increase the profit. Likewise, antibiotics are given to prevent illness – lessening the risk of having to put a sick cow down (and not be able to sell it). How many times have you heard your doctor say “you shouldn’t take antibiotics unless absolutely necessary, or you might become anti-biotic resistant when you really need them.” Do you really want to ingest them in your meat? There is absolutely no health advantage to you eating these chemicals, and there could quite possibly be health risks to you in the long term.
  • Grass-fed: Cattle graze entirely on grass as they were biologically meant to do. That means it’s better for the cow, and better for the environment. Grass is easier on their digestive system so they don’t emit as much ozone damaging methane gas, and less fuel is used in producing their feed.

 

Cuts of Beef
Finally, understanding the difference between the cuts helps in making your selection too, and this really boils down to personal preference.

Beef for Roasting – Sirloin, fore rib, fillet

Beef for Pot Roasting- Topside, silverside, brisket, thick flank.

Beef for Stewing and Braising – Chuck, shin, brisket, flank, neck, topside, silverside. (These cuts are also suitable for salting and boiling.)

Beef for Pies – Chuck, brisket, thick flank, shin (foreleg), shin or leg (hind leg).

If you want to serve steak you want to avoid all cuts that require a slow-cooking process to tenderize the meat. The most common cuts for steak are:

  • Fillet Mignon comes from the tenderloin, or most tender cut of beef. It also has very little fat, so it is a great option if you are watching your weight.
  • T-Bones & Porterhouse steaks are cut from both the striploin and tenderloin, so it’s like getting best of both worlds
  • Ribeye’s are a big steak house favourite because they have a lot of fat yielding flavour
  • Sirloin is another lower fat option, generally a more cost effective cut of meat with plenty of flavour, but can be on the tough side.

Beef is a great source of protein and iron. Making informed choices will help you decide what is right for you.

Roasted Garlic & Chili Rub

This versatile rub is an outstanding on any kind of beef, chicken, pork or shrimp. I sometimes find garlic already roasted at the store, which does save time, but it is very simple to do – just check out my note below. Any extra can be saved and used up to 5 days covered and refrigerated, but in my household it goes quickly.

Servings: 8

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes


Ingredients

Roasted Garlic & Chili Rub

  • 1 whole head garlic roasted and squeezed out of its paper like exterior
  • 2 tablespoons chili powder
  • 1 tablespoon brown sugar
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • 1/3 cup olive oil


Directions

Roasted Garlic & Chili Rub

  1. Squeeze roasted garlic out of it’s skins into a small bowl. Add chili powder, brown sugar, oregano and salt. Slowly add the olive oil, mixing into a paste consistency.

Serving Suggestions
Serve the rubbed and grilled beef, pork, chicken, shrimp or fish with mashed potatoes and simple grilled vegetables.

Heat To Eat
I like to rub my meat, poultry or seafood and store until I am ready to grill and eat; but you could also heat already cooked meats in the microwave on 50% power to heat without cooking further, for 3-5 minutes, turning midway to distribute heat evenly.

Notes
To roast the garlic: Preheat oven to 200°C. Cut a 4-inch square piece of foil and place on a sheet pan. Peel the papery outer layer of a head of garlic off, leaving the skins on. Cut 1/2-inch off of the top of the head of garlic. Place the larger piece of garlic on the square of foil on a sheet pan (save the rest for another use). Drizzle 1 tablespoon olive oil over the top coating well. Wrap the foil loosely around the head of garlic and roast in the preheated oven for 30-35 minutes, or until the garlic is soft and squishy when you squeeze it. Store any excess garlic in an airtight container coating the garlic in olive oil for up to one week.

Randaddys Shortcuts to save you time in the kitchen

For all us busy people, there’s not always a lot of time in the week to cook those tasty meals we all crave. We here at Randaddys have come up with some time-saving tips that are often used in professional kitchens, but can also save you some time at home too.

Multi-task
Chefs don’t stand around waiting for water to boil or the oven to heat up. Have the kettle boiled before you start, have the oven turned on. If you don’t have this done, do some other jobs in the meantime – chop the vegetables, set the table or get the plates organised. That way, as soon as everything’s heated up, you can start cooking straight away and have dinner on the table in less time.

Peeling
Peeling certain vegetables can be fiddly and time-consuming. Slice vegetables and meat thinly for even speedier results in the kitchen.

Choose foods that naturally cook quickly
Fresh noodles and pasta might cost a little more, but if your priority is time, they cook in just a few minutes. Gnocchi only takes around three minutes to boil, so try this when time is tight instead of dried pasta, which can take around 10 minutes. Fish fillets generally cook quicker than meat, and seafood such as prawns and scallops cook even quicker.

Prepare in advance

Prepare as much of your meal as you can, this all saves time when the dinner rush is on. Potatoes can be peeled and chopped for making chips or for roasting – leave them in a bowl of water in the fridge and just drain and pat dry with a clean towel before using. Gravy, stuffing and salads can also be prepared in advance, saving you time later on.

Clear up as you go
Pop vegetable peelings and empty packets in the bin as you go along. Wash any dirty chopping boards etc as you go. You’ll save yourself tidying up time afterwards.

If you have some time while you’re waiting for a lasagne or a stew to cook, for example, start washing up what you’ve used so far, instead of sitting down to watch TV. You’ll have less clearing up to do at the end of the meal and can then sit down and relax.

What are your top tips for speedy cooking during the week? We would love to hear them……..

 

How to cook the perfect battered fish….

This is an ideal dish for your guilt free Friday treat – Enjoy!

The secret of the bubbles – whether you prefer pollock or cod, with the skin on or off, everyone agrees that good batter should be light and crisp, which means getting some air into the mixture. There are two principal methods for doing so: adding a raising agent, such as baking powder or yeast, or making up the batter with a carbonated liquid, such as sparkling water or beer.

Perfect battered fish

Proper fried fish needs little in the way of fancy embellishments. Beer and raising agents, for flavour and volume, and good hot fat are all you need for pure, unadulterated happiness. (Oh, and a piece of fresh fish, of course.)

Serves 4

Dripping or oil, for frying
400g plain flour, put in the freezer for 15 minutes before using
3tsp baking powder
550ml very cold beer
4 pieces of sustainable white fish (I used pollock)

1. Heat the fat in a deep-fat fryer or chip pan to 185C. Whisk the baking powder into the chilled flour, along with ½ tsp salt, and then quickly whisk in the cold beer until you have a thick paste. This needs to be done just before you cook the fish.

2. Position the bowl next to the fryer or pan. Have a plate lined with kitchen paper ready. Dip your fish into the batter and then carefully lower it into the hot fat, and agitate the frying basket to prevent the fish sticking to it. This will also give the batter a more interesting texture. Do this one or two pieces at a time: don’t overcrowd the fryer.

3. Cook the fish for about 4–6 minutes, depending on size, keeping a watchful eye on it; it should be crisp and golden. Lift out of the fat and drain on kitchen paper then serve immediately.

Is battered fish an art best left to the professionals, or can you beat the efforts of your local chippie? Which recipe do you use, and what fish do you honour with it? And can anyone suggest a good recipe for proper mushy peas?

A Traditional Christmas

How life changes, eh??? Having a few days R&R has had me thinking…. not something I do a lot of 🙂

Usually I am rushing about and so busy I don’t have much time for reflection… but over the past few days I’ve been thinking about how much my life has changed in recent years, especially when it comes to Christmas traditions.

Growing up in Canada I got used to snow at Christmas…. yes, all that picture postcard stuff that Irish people long for … we had snow every year!  So it was picture perfect.

On Christmas Eve it was all about getting home to my parents house.   The whole extended family would gather at the house, sometimes there could be as many as 60 people gathered around the table, from all corners of the world. As we all know, Canada is very multiculural. Everyone brought their own unique dish to share at dinner on Christmas Eve, but there would always be turkey and ham….. and with such a crowd the chatter and laughter would be something else.

Once dinner was finished, it was time to open presents.

Christmas morning everyone got suited up and we played ice hockey – trying hard not to kill ourselves or each other!!!!  It was a great way to work off all the excesses of the previous evening!  Mind you all that exercise and burning of calories was followed by a few pints and left-overs, so it is questionable that it did us any good at all???? I just loved those turkey sandwiches!  They always tasted wonderful after all that fresh air.

By Boxing Day (St. Stephen’s Day) everything would be kind of back to normal… but if you did have the day off from work, mostly it was all about shopping.

Since getting married to my beautiful Polish wife, Christmas tradition is quite different.  We are both getting used to the fact that we live by the sea in Ireland where the chances of snow are very very slight!!!

Now we celebrate Christmas in the Polish tradition with my wife cooking dinner on Christmas Eve.   I love having others cook for me 🙂  I like the lovely Polish tradition of sitting down to dinner on Christmas Eve as the first star appears – dare I say it, it adds a romantic feel to the evening 🙂

On Christmas morning, we exchange our gifts and take a walk down to the beach in Lahinch with the dogs, to watch the Christmas Day swim….. the key word here is ‘watch’.  I don’t know how those folks do it?  Jumping into freezing cold water!!  Maybe some year I’ll be brave enough to do it!!!  It would make me feel all virtuous then as I sit be the fire for the rest of the afternoon with a glass of wine and watch lots of movies!

And then St. Stephen’s Day….. it’s back to work.

Do you have family Christmas traditions?  How will you be spending Christmas?

However, you will be spending it, we wish you a very very Happy Christmas and a prosperous New Year.

See you soon

Randy

Indian Spices

I learnt a great deal working in the hospitality business in India. It enlightened me why we westerners have such a love affair with curry in its many and varied forms: a good curry tastes so damn wonderful, whether hot, mild, spicy or a combination of the two – it’s as simple as that.

One whiff of those aromatic, heady spices and we are instantly transported into another world, an exotic world where unusual looking and brightly coloured vegetables fill stalls in loud, busy markets. Where cumin, ground coriander, turmeric and many other spices are piled loose on wooden tables, not in little glass jars on a supermarket shelf – fond memories.

As to picking a favourite, it is near impossible as there are so many. An obvious choice for a cold day would be the hot and sour Madras, or maybe a Vindaloo for those who like potato in the fiery sauce. But for excellent flavour without too much heat, the Rogan Josh offers the spice without the Gosh!

Originally a Persian lamb dish, it found it’s way onto the Kashmiri menu back in the days of the Mughals. Then they used de-seeded chillies for a milder flavour whilst giving the distinctive red tinge to the dish. Over time tomatoes replaced the chilli to produce a juicy and spicy curry still rich in flavour but without too much heat. Best Irish lamb lends itself perfectly to Rogan Josh. Juicy chunks of tender lamb accompanied by home made Nan bread and Basmati rice, cooked with cardamom and a pinch of turmeric, makes Rogan Josh a curry to die for.

Recipe

Prep: 30 mins | Cook: 2 hours

Ingredients:
• 1kg boned leg of lamb
• 1 tablespoon oil or ghee
• 2 onions, chopped
• 125g natural or Greek yoghurt
• 1 teaspoon chilli powder, or to taste
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1 teaspoon ground turmeric
• 3 cloves garlic, crushed
• 1 tablespoon grated fresh ginger
• 1 (400g) tin chopped tomatoes
• 1 teaspoon garam masala
• chopped fresh coriander leaves
• 8 tablespoons lentils
• 225ml water
1. Trim the lamb or any excess fat and cut into large cubes.

2. Heat the ghee or oil in a large pot, add the onion, and cook, stirring, for 5 minutes or until soft. Stir in the yoghurt, chilli, coriander, cumin, cardamom, cloves, turmeric, garlic and ginger. Add the tomatoes and 1 tsp of salt and simmer for 5 minutes. Add the lamb and stir until coated.

3. Cover and cook over low heat for 1 hour. Add lentils and water, stir well, cover and cook, stirring occasionally for another hour, or until lamb is tender and lentils are cooked.

4. Add garam masala to the curry and mix through well. Serve with steamed rice, sprinkle with chopped coriander.

Comfort Food for the Winter

Summer is behind us now, and as the days become autumnal so do the meals we like to eat change accordingly, gradually morphing into hearty, piping hot dishes as the winter months encroach. Every season offers its own comfort food, and what constitutes this is very much a matter of personal preference; however, chilly, rainy weather is synonymous with cosy, at home or in a good restaurant. In my opinion, comfort food really takes on its full meaning during the longer nights of the year.

Randaddy’s offer an excellent autumn/winter menu to put some real heat in your bones – braised rump steak in red wine, casseroles and various stews utilising the full range of seasonal vegetables: ripe celeriac, plump carrots, large, juicy onions, to name a few. Or tuck in to a piping-hot bowl of red cabbage and bacon soup, a plate of large, fresh mussels cooked in a variety of ways, or a portion of delicious pumpkin pie. Home made bread will mop up those tasty gravies and juices, helped along by a glass or two of wine.

My years of working in the hospitality business throughout the world has enabled me to bring some more unusual dishes to the Randaddy’s menu; so whatever your taste I’m certain we’ll have something to make you smile. Don’t get the winter blues, get comfort food!

I look forward to seeing you

Randy

Mussels For Home

Hi to all

Here is a mussel recipe to follow up my video from earlier this week that will work great at home for you to try.
(If you haven’t seen it, click here!


Ingredients

  • 24 fresh, small to medium-sized mussels
  • 3 tablespoons  100% Extra Virgin Olive Oil
  • ½ lemon to squezze over
  • 2 cloves garlic, minced
  • Hand full of fresh fennel herb

Directions

Place mussels with herbs in large skillet without water. Cover and cook over medium heat, removing the mussels to a warm platter as they open. Discard any that do not open.

Reduce liquid in the skillet to about 2 or 3 tablespoons. Return mussels to skillet. Sprinkle with olive oil, lemon juice and garlic. Heat for 1 minute.

Serve immediately with crusty bread for dunking.

Enjoy
Randy

Night Time Dining at Randaddy’s

Paddy’s Day and Mother’s Day are  just around the corner. To kick it all off Randaddy’s is turning the oven back on for you night-time folk.

This weekend and every weekend we will open every Friday, Saturday, Sunday evening from 6pm – 10pm. For the summer months we will be open 7 nights a week.

So come check out our new changes in Randaddy’s – newly decorated, new menus, new seating area & lots more…..

Log on to our website, www.randaddys.ie to find out about all the exciting events and contests we have planed for this year.

Check out our recipe, blogs  and YouTube channel to see what’s cooking and how you can get involved in your own freshly cooked food.

See you at Randaddy’s soon…..

Ah gnocchi

Ah gnocchi … little pillows of pasta mixed with potatoes and just about any other ingredient that you can get your hands on.

I remember the first time that I tried my hand at making homemade gnocchi I was in India. Your probably thinking what!! Well I had sold myself as a pasta maker to a school of culinary students in India.ad before i knew it, one of the teachers had volunteered me to do a demonstration for 250 students.. As you can imagine this was very intimating but never the less I pulled it off.

Now I am doing it again here at randaddys.We have just added wheat free wild mushroom gnocchi to the menu. It’s very simple and easy to make.All the ingredients can be found at the local shop.

Here is a simple recipe that you can make at home the kids will love it.

•3 large baker potatoes. Cooked mashed and cooled.

•1 egg

•About 2 1/3 cups all-purpose flour

•About 4 tablespoons (1/2 stick) unsalted butter, diced

•1 tablespoon chopped fresh sage

•Kosher salt and freshly ground pepper

•About 1/4 cup freshly grated Parmigiano-Reggiano

Mix all together and roll out into a long snake like shape. Cut into 2cm pieces, place into boiling water for around 4-5 minutes  and top with your desired sauce..

With the left overs you can put in the freezer for a later time.

Have fun!!!