Our First Baby Food Video

Baby Food Photo


It is very interesting to see what babies and small children are fed by their parents in different countries. It really opens your eyes to how the food of your culture is introduced to you at a very young age. In Thailand I often saw small children, and even toddlers, sucking limes almost like a soother, and in India it is very common for children to eat a slightly spicy rice dish with vegetables. 

When our little man, Sam, was getting close to being able to move on to solid food, our experiences in different countries led us to start researching different baby food recipes.  I knew I wanted to keep everything organic, fresh and nutritious but I also wanted Sam’s diet to be varied.  We have introduced so many different tastes and textures into his little life and he is thriving. 

Often when children are Sams age, most of the food gets flung on the wall and floor, but playing with food is their way of experiencing it.  I want Sam to grow to enjoy food and more importantly to enjoy good food. 

We have the same attitude to the food we serve in the restaurant.  Everything is made fresh every day, and we don’t use any additives or preservatives in our food. It tastes good and we want you to enjoy it, we draw the line though at flinging food at the walls or the floor.

We have a baby food recipe option from the videos available in the restaurant over the next few weeks.



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!

I’m Randy Lewis

randyHi I’m Randy Lewis, a native of Canada. So, how the heck did I end up in Lahinch? The answer to this is quite simple, I love to travel! My favourite thing about travelling is finding flavoursome foods and ingredients from around the world that I can bring back to Randaddy’s and use in my recipes. I guess that is what makes Randaddy’s an awesome eating experience.

In my blog I want to share with you my stories both old and new and hopefully give YOU a taste for adventure!

The Tricks to Bread Making

breadmaking_292x219I have had a lot of questions regarding yeast breads. Well I am no expert on this but I do use a few basic techniques that are my rules of thumb on yeast breads.

Rule 1 – use good quality flour, as low quality does not have the same gluten content.
Rule 2 – the window test: stretch the dough between two fingers (as shown in the picture above). You are looking for a stretch like texture – as thin as it well go.
Rule 3 – double proof it before it goes in the oven. This is very important. After you have double proofed it, leave it somewhere warm for at least 1 hour before it goes in the oven.

Ok, so they were my rules. Now here is a recipe for a simple white loaf:

• 500g strong white flour, plus extra for dusting
• 2tsp salt
• 7g sachet fast-action yeast
• 3 tbsp olive oil Continue reading

Quick Calamari With Thai Sweet Chilli Sauce

calamari_254x173This Thai version of fried calamari is crisp and delicious, and simple to make too! This dish makes a great appetizer or party food recipe, or serve it with a Thai salad and you have a complete meal. As this recipe will demonstrate, fried calamari needn’t be as difficult as it sounds – simply cut the squid into rings, dip into a simple flour and spice mixture, and fry.

Mmmm…. easy and delicious!

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Continue reading

Keeping Summer Sides Simple!

Summer-Sides_252x168You know the saying, “If you can’t stand the heat, get out of the kitchen,” well none of us want to slave over a hot stove this time of year, especially as we have this special sunshine!

Summer means a vast array of tasty fresh vegetables available, and most can be eaten raw. Add them shaved thin onto your salads, eat them alone dipped in any dressing of your choice or whip up some hummus to make a light meal out of them.

Alternatively, I’ll throw my vegetables, tossed in olive oil and seasoned first, onto the grill right along with my meat. For variety, try seasoning along with various spices and herbs to compliment your meal.
Pesto vegetables
Servings: 8

Prep Time: 15 minutes

Cook Time: 10 minutes Continue reading

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


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


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.

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.

Poaching Eggs

Poaching eggs is one of the easiest, quickest, and lowest calorie ways of preparing eggs, as there is no added fat. Poached eggs make great additions to salads or sandwiches, or just served simply with toast and a little salt and pepper.


  • Fresh eggs
  • 1 to 2 teaspoons vinegar (rice vinegar works well) (optional)


1. Fill your saucepan with several inches of water, add a pinch of salt and bring to the boil.

2. While the water is heating, crack your egg into a shallow cup or bowl, taking care not to break the yolk. Before you add the egg to the water, reduce the water to a simmer, then gently slide the egg into the water.

3. Generally speaking, cook your egg for 2 minutes if you like them runny, 3 minutes for medium firmness and 4 minutes if you like a firmer yolk. The flowing white strands are nothing to worry about.

4. Even if you like your yolk runny, gently touch a thicker part of the egg white to make sure it’s firm, as you lift it from the water. If it is not, sink it back in the water a little while longer. When cooked, remove the egg with a slotted spoon so it can drain and serve immediately.

Randy’s Top tips

  • Fresh eggs will be easier to poach (they’ll hold together better) than older eggs.
  • Vinegar is optional, it will help the eggs hold together, but if you don’t like the taste, don’t use it.
  • To help your egg keep its shape, try swirling the water to create a whirlpool effect before adding your egg.

Alternatively, the truly easiest way to make poached eggs is with an egg poacher.

For a healthy egg option, try poaching your egg and serving on toast, with bacon or on a bed of fresh asparagus for an extra treat!

In the restaurant we serve our poached eggs for breakfast with Burren Smoked Salmon, baby spinach and our homemade 5 seed rye bread. All these ingredients are fantastic super foods: Smoked Salmon is a great source of protein, the antioxidant vitamin E, vitamin B-12 and omega-3 fatty acids. Spinach is high in protein, high in Vitamin A, high in Vitamin K and a great source of folic acid. Click here to find out more about Super foods



How to Roast a Red/Green Pepper

• Red/Green peppers
• Vegetable oil

1. Line a baking sheet with tinfoil.

2. Lightly coat red peppers with oil. I use a spray bottle and then wipe the peppers with a paper towel until they glisten. The oil is important because it gets very hot relative to the pepper, so the skin chars before the rest of the pepper can overcook. (Avoid extra-virgin olive oil as its smoke point is low and will burn).

3. Broil peppers on high gas setting until the skin blackens. About 4 minutes. Turn your exhaust fan on…this will get smoky! Alternatively you can pop these into the oven – they will take approx 45 minutes.

4. Turn peppers to cook the other side. You may need to continue turning and cooking a couple more times depending on how large the peppers are.

5. Once peppers are black and blistered, place in a bowl with a lid and allow to cool. The steam will help loosen the skins.

6. Once the peppers are cool, peel off the skins and remove the seeds under running water. The water isn’t absolutely necessary, but it certainly makes the job easier. A colander in the sink is great for keeping the mess to a minimum.

7. Dry peppers in a layer of paper towels and you’re ready to use.


Roast peppers will sit in the fridge for up to 2 weeks in oil and can be used for salads, sandwiches, soups, pastas, tapas platters etc



Pressure cookers: they’re not as scary as you think

Pressure cookers aren’t made the same way they used to be. And that’s a good thing! I think we all have horror stories of someone using one of those original pressure cookers…the lid wasn’t on quite right, or the weight wasn’t placed just so, and the whole thing flew apart in an explosion of boiling hot liquid and partially cooked food.

They’re not like that anymore. Nowadays, they are fitted with a number of safety features – the most important of which is they won’t pressurize until the lid is locked in place, and won’t open until the pressure has been released from within. No more explosions. And they are significantly quieter, so the ever-present fear of an explosion is gone as well.

With that in mind, it’s time to give the pressure cooker another chance and recognize how useful they can be. If you’d rather be anywhere but the kitchen, then the pressure cooker is a wonderful addition to your appliance collection. Most foods will take half the time or less to cook. For example, boiling potatoes conventionally typically requires 20 minutes or so to cook once the water is boiling; in a pressure cooker, the time is reduced to about 9 minutes after the water boils. Most dried beans (after soaking) cook in about 10 minutes, lentils in 6 minutes. A beef casserole takes a half hour verses 3 to 4 hours conventionally. Or how about soup in 12 minutes instead of 45?

How do they work? They are used on foods that have at least some moisture or liquid in them. Once the lid is locked and the burner is turned on, the liquid begins turning into steam which becomes trapped inside. Since the steam has no place to go, the pressure inside the cooker builds, and as it does so, it increases the maximum temperature that the liquid could otherwise normally reach. Inside the pot, hot steam is infused into the food, so not only does it cook significantly faster due to the higher temperature, but it also retains its moisture.

So, as long as you have enough liquid to start, you end up with delicious, moist foods cooked in a fraction of the time. Also, food that is cooked quickly retains more nutrients, and less time on the stove means less energy being used. So pressure cooking = healthier, tastier food, on the table quicker, and saving money…what’s not to like?

I highly recommend you give pressure cooking a try.

You’ll be glad you did!