I’m Lovin’ Dublin

Mozzarella and Pesto Scrambled Eggs
Mozzarella and Pesto Scrambled Eggs

For those of you who follow me on social media (@therebelkitchen), you’ll probably have noticed that I have started guest blogging on the infamous blog Lovin’ Dublin. It’s the ultimate website for straight-talking, no-nonsense tips on the places to go (or not to go as the case may be) for the best food in Dublin. As well as review there are also loads of great recipes and interviews going up the whole time.

Cheesy Herby Soda Bread
Cheesy Herby Soda Bread

The great thing about the recipes on this site is that they are all super easy, really delicious and none of them contain more than 7 ingredients which is great for those of us caught for time during the week.

Check out the recipes I have contributed and let me know what you think:

Smokey Bacon Mac n Cheese
Smokey Bacon Mac n Cheese

Chocolate and Orange Cream Meringues

Creamy Meringues- Soft and Marshmallowy On The Inside
Creamy Meringues- Soft and Marshmallowy On The Inside
Orange Zest and Chocolate Drizzled Cream Meringues
Orange Zest and Chocolate Drizzled Cream Meringues
Perfect Little Light and Fluffy Meringues
Perfect Little Light and Fluffy Meringues

I’m not the biggest meringue fan in the world (excluding the ridiculously good Pavlova that my two aunts make of course!). I never order them when I’m out for dinner as they’re usually cardboard like monstrosities that are rock hard and dry. However, when tasked with dessert last Sunday I decided to finally give them a go myself after realising they contained just two ingredients that could just be thrown into a mixer. Simple. Egg white and sugar thrown into the mixer for about 10 minutes produced the most amazing airy, marshmallowy soft meringue mix… I ate a few spoons raw straight from the bowl, I’m not going to lie.

Baking these for only 15 minutes allows the inside to remain soft and fluffy, they really were light and heavenly. You can top the meringues with whatever you like but I loved the flavoured cream and chocolate orange toppings that I went for. You could of course put on whatever cream, fruit, berry, compote concoctions that you wish. But I think next time I make them I’ll try caramel and banana for extra decadence. I am a meringue convert. Go forth and try these cloud like balls of heaven.

Chocolatey Creamy Meringue
Chocolatey Creamy Meringue

Ingredients (serves 12)

Meringues:

4 egg whites

225g caster sugar

Flavoured Cream:

500ml cream

1/4 cup grated milk chocolate

Zest of 1 orange

Toppings:

100g milk chocolate

Zest One orange

  1. Preheat your oven to 150C. In a spotlessly clean bowl whisk together the egg whites and sugar for about 10 minutes until they form stiff peaks. I rubbed my mixing bowl with a little lemon juice and then wiped it off before mixing in the egg and sugar. This cuts and removes any grease on the bowl that would prevent the eggs from whipping up. Similarly any egg yolk at all in the bowl will prevent the eggs from whipping.
  2. Cover two baking trays with greaseproof paper and plop 12 individual balls of meringue onto the tray. Well spaced apart.
  3. Cook for 15 minutes, then remove from the oven and allow to cool on the trays. These are beautifully soft meringues that are fluffy and marshmallowy in the inside, so the top may collapse a little, don’t worry about this. They’ll be covered in cream anyway.
  4. To make the flavoured cream mix together the cream, grated chocolate and orange zest and blend until softly whipped. Spoon equal amounts on top of the meringues. (If you’re not using all the meringues straight away, keep the ones you won’t use in an airtight tupperware free from any toppings and they’ll keep for a week or two).
  5. Melt the chocolate in a bain marie and when melted drizzle over the cream topped meringues. Finish with a little orange zest over the top.
Whip Up Your Silky Meringue
Whip Up Your Silky Meringue
Meringues Hot From The Oven
Meringues Hot From The Oven
The Meringues Will Collapse Slightly - This Is Normal
The Meringues Will Collapse Slightly – This Is Normal
Top The Meringue With Flavoured Cream
Top The Meringue With Flavoured Cream
Delicious Creamy Meringues
Delicious Creamy Meringues

Asian Style Slow Cooked Pork Belly

Asian Style Slow Cooked Pork Belly
Asian Style Slow Cooked Pork Belly
Delicious Asian Style Pork Belly
Delicious Asian Style Pork Belly
Beautiful Flavoursome Pork Belly
Beautiful Flavoursome Pork Belly

Here is my last recipe from my trip in Cloughjordan House and Cookery School. I was really glad to learn this recipe in the cookery class as I’m usually cooking for one and so often don’t cook such large pieces of meat. This was actually really easy to make, and would make a great Sunday lunch if you wanted nice change from the usual roast. Pork belly is typically an inexpensive cut of meat also.

The sauce made with this pork is absolutely delicious and really helped flavour the lentils and greens that we served this pork with. I’m sure this would be lovely with rice too. Definitely give this a go and let me know how you get on, it’s great one to add to your list for when you’re entertaining. Once everything goes into the pot, it doesn’t need much care until you fry up the meat before serving. If you like this recipe, check out the other two I put up from my stay in the beautiful Cloughjordan House- Beetroot and Parsnip Crisps and Self-Saucing Lemon Pudding.

The Cloughjordan House Pigs (No we didn't eat them)
The Cloughjordan House Pigs (No we didn’t eat them)

Ingredients (Serves 4)

1.3kg free range pork belly

1 cinnamon stick

2 star anise

6 cloves

1 small red chilli

2cm piece fresh root ginger

4 cloves garlic

1 tbsp chopped coriander

70ml Soy sauce

50ml maple syrup

Sea salt & freshly ground black pepper

1 tbsp vegetable oil

  1. Cover the pork belly in a snug fitting pan with cold water. Bring it to the boil, then remove the pork, drain, rinse the pot and return the pork to the pot.
  2. Add the pork, spices, chilli, ginger, garlic and chopped coriander, then add just enough water to cover the pork. Bring to the boil, then turn the heat down and simmer gently for about one hour fifteen minutes until the meat is cooked and very tender.
  3. Carefully remove the meat from the pan and keep in warm by covering it in tinfoil. Turn up the heat and add the soy sauce and maple syrup to the pan. Let the liquid boil until it is reduced by half. This will take about 20 minutes and you will be left with a dark, rich sauce.
  4. In the meantime slice the pork into equal portions and season with a little salt and pepper. Heat a large frying pan with oil until smoking and add the pork. Brown well on both sides. Serve the pork with the reduced sauce. (We has lentils and asian greens with ours too).
Throw Everything In A Large Pot
Throw Everything In A Large Pot
Preparing The Pork Belly
Preparing The Pork Belly
Slice Up The Pork Belly
Slice Up The Pork Belly
Mouth Watering Asian Style Slow Cooked Pork Belly
Mouth Watering Asian Style Slow Cooked Pork Belly