Gosh how are we half way through May already?? I can't believe I've been off work for 3 months already!

Come winter I love a big bowl of my mum's stew. Since I moved out I have tried on many an occasion to recreate it but even though I use the same ingredients as her it never tastes the same. Maybe it's the Irish air or some secret ingredient that she won't tell me about but it is the perfect winter warmer. As I type I've got such a sore throat, I'm feeling pretty run down and miserable and more than anything I would love a big bowl of this - a definite home comfort!

Working full time while pregnant is starting to take it's toll but I'm determined to keep eating as healthy as I can but it can be hard when after a long day at work all I want to do is shove a pizza in the oven. Recently the lovely folks at Prestige kindly gifted me a Pressure Cooker to say congrats on the baby news and the following week Oxo got in touch asking me to review some of their products. I've never used a pressure cooker before and with winter looming I knew it would be great for making speedy suppers. One of the products Oxo sent was their Mini Chopper. Straight away it appealed to me as it sped up the time of dicing onions and spuds and I can use it one handed too as it grips to the work surface (see already thinking ahead about chopping veg when holding a baby too).


 With these two products I knew the perfect way to test them out was to make some of mum's stew one evening after work. The mini chopper is great - yes it's as easy to use a knife but it contains mess, stops runny eyes from strong onions and it's all dishwasher safe. Pop the veg in the pot, push down the plunger a few times and all has been chopped - so easy! I'm already thinking it's a good way to get kiddies cooking too if you don't want them using knives yet as everything is contained so no risk of cut fingers.


It also saves me messing with the food processor when I want to cut things up small, the mini chopper does all this for me.

So anyway... back to the stew! Using these gadgets I had dinner on the table in 45mins. Granted there are other speedy suppers you can make but sometimes you need a casserole and don't have two hours or more to wait for it to cook. I'm totally converted by it and I've also made curry in it too. Lamb curry in less than 30mins that was so tender - winner!

Mum's Irish Stew
2 onions diced
3 large carrots sliced
5-7 medium potatoes peeled and quartered
400g braising/stewing steak
1 litre beef stock

Heat some oil in the pressure cooker
Add the diced onions and fry until soft
Add all the other ingredients and season well
Pop the lid on the pressure cooker and bring to the boil
Turn down to medium heat for 30mins
Remove from the heat and carefully release the lid
Give it a good stir and serve with some crusty white bread

Delicious!




Thanks to both companies for sending me out these products, as always all opinions are my own.

PS - forgot to photograph the pressure cooker - doh!

• Preheat the oven to 200C

• Heat some oil in a pan adding the onion and chilli and cook on a medium heat for 5 mins.

• Add the garlic and vinegar and continue to cook until almost all the liquid has gone.

• Squeeze the sausages out of their skins, crumble into the pan and cook for another 5 mins until they start to release some oil.

• Place some kitchen roll onto a plate and tip the mix onto it draining off the excess oil and liquid.

• Pour into a bowl with the peppers, tomatoes, parsley, seasoning and egg yolk.

• Give it a good stir until well combined.

• Roll out the pastry into a large rectangle (about 40x50cm) and divide in half to give two long strips.

• Add the filling down one half of the strip, brush beaten egg on the other side, fold over and seal by pressing down with a fork or crimp with your fingers. Repeat this process with the other strip of pastry.

• Cut into smaller pieces, brush with egg wash and place on a lined baking sheet.

• Bake in the oven for 30-40mins or until golden brown.

Even though this blog is mainly about my love of all things cakey, occasionally it’s nice to throw in the odd savoury recipe too.

• Heat the ghee in a large, heavy based pan. Add the onions and cook over a medium heat, stirring now and then until they are soft and a light brown.

• Put the tomatoes, water, ginger and garlic into a liquidizer and blend until smooth. Remove the fried onions with a slotted spoon, add them to the paste and blend briefly until smooth.

• Add the prawns and the puree to the ghee left in the pan and add the salt. Simmer for 10 minutes or until the prawns are cooked and the sauce is hot. 

• Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and continue to cook for 5 minutes. Add chillies and once cooked stir in the fresh coriander and garam masala. 

• Serve with rice, naan bread or whatever takes your fancy.  

Disclaimer: I was sent this wok to review. All comments and opinions are my own.