occasionally subtle
macklin celebrini has autism
sheepfilms
Product Placement
blake kathryn
Game Changer & Make Some Noise
Discoholic 🪩
Jimmy Eat World
The Bowery Presents
Jar Jar Binks Fan Club
ellievsbear
EXPECTATIONS
@theartofmadeline
Phantogram Three
if i look back, i am lost
Interview Vampire Daily
🪼
untitled
Lint Roller? I Barely Know Her
One Nice Bug Per Day
seen from Germany
seen from United States
seen from Croatia
seen from Brazil
seen from Türkiye
seen from Italy
seen from Argentina
seen from South Africa
seen from United States
seen from Netherlands
seen from Côte d’Ivoire
seen from United States
seen from Germany
seen from Tunisia
seen from Netherlands
seen from Türkiye
seen from United States
seen from Switzerland
seen from Germany
seen from Luxembourg
@piedsimplekitchen-blog
Classic Gazpacho
Serves 4-6 as a starter
Basil Oil Ingredients 40g Basil leaves 100ml Rapeseed Oil or olive oil
Soup Ingredients 1kg vine cherry tomatoes 1 cucumber (peeled and seeded) 2 red peppers (deseeded) 1 red onion ½ to 1 small chili (probably best to deseed, up to you) 40ml cabernet sauv vinegar 1 clove garlic 500ml tomato juice 20-25g sugar 8g salt 100ml olive oil
Snacking Halloumi Flatbread
’I know I want something but I’m not sure what it is…’ If you ever get that feeling, this is the solution that will fix it.  Tasty, quick and easy, it’s an ideal snack.
Ingredients
2 flat breads
thinly sliced halloumi
chili powder
Oregano
Butter
Olive oil
Maldon salt
Method
Heat the butter in a nonstick pan and warm one side of a flat bread, remove and repeat with second, flip back over.
Cover bread with thinly sliced Hallolumi, drizzle with olive oil - sprinkle with oregano and chilli powder, top with other flat bread, drizzle with olive oil.
Return to the pan and cover the top of the flatbread with foil or parchment, then place a heavy pan on top – cook for 1 minute, remove.
Flip and repeat - the cheese should be melting and the bread crisp.
Serve with lemon and sprinkle with salt.
Snacking Halloumi Flatbread
’I know I want something but I’m not sure what it is...’ If you ever get that feeling, this is the solution that will fix it.  Tasty, quick and easy, it’s an ideal snack.
Ingredients
2 flat breads
thinly sliced halloumi
chili powder
Oregano
Butter
Olive oil
Maldon salt
Method
Heat the butter in a nonstick pan and warm one side of a flat bread, remove and repeat with second, flip back over.
Cover bread with thinly sliced Hallolumi, drizzle with olive oil - sprinkle with oregano and chilli powder, top with other flat bread, drizzle with olive oil.
Return to the pan and cover the top of the flatbread with foil or parchment, then place a heavy pan on top – cook for 1 minute, remove.
Flip and repeat - the cheese should be melting and the bread crisp.
Serve with lemon and sprinkle with salt.
A Tapas of Lamb Kidneys
On a visit to Dunbar’s butchers on John Street, Gorey, where they humour me by making me a mince that is my recipe for probably the best burger in the world. I’m never able to pass the couple of kidneys that are winking at me from the cold display.  There’s only a few because they only have a small number of lambs coming through each week and they pride themselves on the quality of the meat.
Ingredients
Couple of Wexford Queens (potatoes) diced
3 kidneys – ask butcher to prep them
2 shallots chopped
small tin chopped tomatoes
chopped spring onions
glass red wine
herbs
1 cup of frozen peas – microwave 2 minute
Rapeseed oil
Method
Sautee the diced potato in rapeseed oil, add in the chopped shallot and thyme and cook for 3 to 4 minutes. Â Move potato to one side of pan or remove completely. Â
Sear the kidneys on both sides, add wine and reduce on high heat followed by tinned tomato, add peas and mix all together, moving quickly as will easily over cook – turn out. Â
Add salt, pepper a squeeze of lemon juice and chopped spring onions to finish. Chilli flakes can also be a nice addition. Et voila!
Mixed Pepper and Fish Casserole Recipe
This idea came from having bought a pack of mixed peppers that I hadn’t used and I had visited Martin the fishmonger in Gorey that morning, picking up some beautiful Plaice fillets, but most fish would work in this recipe; especially monkfish, sole fillets, turbot, Bream or Bass.
Ingredients
Pack of mixed peppers, seeded and chopped
12ish small cherry tomatoes roughly chopped
1 carrot – peel and slice with peeler to get very thin slices (they cook quicker)
2 cloves crushed garlic
glass white wine
small tin chopped tomatoes
Rape seed oil
Zest and juice of 1 lemon
1 onion chopped (I used red onion as that was what had)
hand full of chopped mushrooms (optional)
Herbs - I had thyme, it works really well – basil would be good but add at end.
Plaice - at least 2 fillets per person
Method
In a non-stick pan cook off the chopped peppers, tomatoes, carrot, garlic and half the herbs for 2 to 3 minutes, add white wine and reduce, add tinned tomatoes and reduce, tip into casserole dish. Â
Repeat with onions, mushrooms and remaining herbs, after 3 to 4 minutes add to the peppers and mix well.
Press a well in the mix and add the fish fillets – season with salt and good dose of black pepper - zest and juice of lemon.
Cover with lid or foil and roast in hot oven for about 10 minutes, remove check and maybe cook a little further depending on size of fish fillets.
Serve with green beans/broad beans, new pototoes
Smoked Coley Beignet
I saw this recipe recently in a weekend sup and being at Martin’s fish stall in Gorey, Wexford on Friday morning  saw some beautiful, smoked Coley and was inspired to replicate what I thought looked like a great idea.
Ingredients
A fillet of smoked coley Whole milk 3 dessert spoons plain flour 3 Bay leaves 6 black peppercorns 3 large baking potatoes 2 eggs chopped chives chili flakes lemon wedges
Method
Prick potatoes all over and microwave, turning after a few minutes till cooked (about 10 minutes) - they should be soft to touch.Â
Cover the fish generously with milk, add bay leaves, peppercorns, bring to a simmer and turn off, leave fish in milk for 3 to 5 minutes depending on thickness. Remove fish.Â
Take a little cold milk and mix with the flour, add some hot milk and then add flour mix to hot milk with the butter Whisk till smooth and keep on heat to cook, it will end looking like a tight dough. Take off the heat.
Beat in the eggs to the dough, add in the scooped out flesh of the potatoes, flaked fish, chopped chives and chili flakes to taste. Have a taste of the dough adding salt and pepper.
Heat a pan of sunflower oil  and spoon in dollops of batter to fry quickly, drain on kitchen paper and serve with a chopped tomato and red onion salad.
This recipe makes enough for a small party and keeps for a few days in the fridge.
Thai Fish Cakes with A-jad
Ingredients
2 tbsp of red curry paste 500g cod fillet (Pollock a good substitute) 150g French beans, blanched , refreshed and sliced into fine rounds 10 Kaffir  lime leaves finely shredded 1 tbsp cornflour ½ tsp of sugar crushed peanut  coriander to garnish
Method
1 Mince the fish in a robot coupe or similar till smooth
2 Bring the fish, paste, beans, kaffir lime leaves, cornflour and sugar together in a large bowl.
3 Spoon out about 40gs and mould into a patty
4 deep fry for 2 to 3 minutes
5 garnish with crushed peanut and coriander
Serve with A-jad (a delicious cucumber dipping salad)
A-jad (Cucumber dipping salad)
Ingredients
1 small peeled and seeded cucumber, cut into lengths and finely sliced 2 thai shallots peeled and chopped finely 1 cup rice vinegar ½ cup water 1 tbsp sugar 1 tsp salt 1 red seedless chilli chopped finely Handful of Corinader
Method
1 Heat the water, rice vinegar, salt and sugar to melt on medium heat, then leave to cool.
2 Â When cool add cucumber, shallot & chilli
3 Spoon A-jad into small dishes and garnish with coriander
Cousin Isobel’s Chillied Eggs, Avocado, Butter Beans and Pickled Walnut
The perfect brunch!
This is a user-upper inspired by a gift of home laid eggs from my cousin Isobel. Waking to a pretty empty fridge I had to magic up brunch.  It’s not every household that will have a jar of pickled walnuts, but I think if you see them in the shop buy them.  The butter beans were tinned; I generally keep a tin, as they are great in all types of salads and stews.
There are many ingredients that could also be added to this dish - tomatoes fresh or tinned, onions, scallions, mushrooms, but the ingredients below are what I had in the fridge.
Ingredients
2 eggs per person
½ ripe avocado with drizzle of balsamic
1 tbsp. butter beans per person
1 pickled walnut per person
Olive oil
Chilli flakes (buy dried chillis and blitz, then store in a kilner jar)
Japanese vinegar (sweet vinegar)
Lemon juice
Parmesan
Eggs
You will also need 1 stapler and cling film
How to make
Line a teacup with a generous sheet of cling film, push down and drizzle in olive oil (to stop egg sticking to cling) crack in egg, add a touch of salt and pepper, another drizzle of olive oil and pinch of chili flakes to taste. Â Lift corners and twist egg until tight - seal the twist with a staple though lengthways, leave in teacup till ready to cook.
Place the drained butter beans in a small bowl; add a touch of lemon juice, Japanese vinegar, salt and pepper. Quarter the pickled walnut and grate the cheese. Â Slice the avocado onto the plate, add lemon juice, balsamic, salt and pepper. Â Place the walnuts and butter beans around the plate.
Now poach the eggs. Â Place the clingfilmed eggs in to a gentle boil and simmer for 3 minutes. Cook more or less depending on your taste. Â When ready lift out and snip the clingfilm over the avocado, sprinkle with cheese and serve.
Irish Stew
Serves 4
Ingredients  8 Lamb middle neck (or scrag end) 100g Pearl Barley 1/2l  Lamb stock or 2 stock cubes 4 Carrots 2 Onions 4 Medium Potatoes 6 Whole Black Peppercorns 4 Bay leaves Parsley -  finely chopped Thyme Head of garlic (not very Irish but good to add) Salt and pepper to taste Rapeseed oil 2 tbsp of Seasoned Flour
Method
Dust the lamb in seasoned flour and colour the meat in a smoking hot pan in rapeseed oil. Cut the carrots and onions into large chunks. Add the vegetables to the meat and mix, then add in the bay leaves. Add lamb stock or stock cubes. Chop the head of garlic in half and add. Add whole peppercorns and thyme.
Simmer 2 to 2 1/2 hours, then add roughly chopped potatoes and pearl barley and cook for a further 30-40 minutes. Alternatively you can cook the whole dish in a pressure cooker in 40 minutes. Add parsley, season to your taste and serve.
Enjoy!
David Moore
Pancakes 3 2 1
I call this 3,2,1 as it’s an easy way to remember the ingredient quantities.
Ingredients
300ml milk 2 whole eggs 100g plain flour Knob of melted butter Pinch Maldon sea salt Sunflower oil for cooking Caster sugar and lemon wedges to serve
Method
Mix flour and eggs and add milk, whisk until smooth pouring consistency. Add melted butter and a good pinch of salt.
Heat a non-stick pan, add a drizzle of sunflower oil and wipe it over the full surface of the pan with kitchen paper.  Ladle in the mix swivelling the pan to coat the full surface. Pour away excess.
The pancake should take about 30 to 40 seconds each side.
Enjoy!
David Moore
Vegetarian Empanadas
Ingredients
For the pastry 200g strong flour ½ tsp salt 90ml water
Filling 250g Potatoes, peeled and halved 100g Peas 50g French beans, chopped 100g Carrot grated
Spices ½ tsp Cumin seeds 3 curry leaves 3 kaffir lime leaves 1 green chilli, finely chopped (keep seeds if you want it hotter) 1 cm of finely chopped fresh ginger ½ tsp turmeric, cumin, coriander and red chilli powder
2 tbsp  good rapseed oil 500ml Mazola rapeseed oil (or other light rapeseed oil good for frying) 1 tsp Maldon sea salt mint leaves
Method
Sieve the flour and salt into a bowl and add approx. 90ml of cold water, knead by hand for 15 minutes or use a kitchen machine with a dough hook for 5 minutes. Remove from bowl, wrap in cling film and place in fridge for at least 1 hour.
If possible make the filling the day before as it just tastes better. Bring the potatoes to a simmer in salted water and par-cook for 5 minutes, cool under the cold tap and drain. Then, using a large grater, grate the potatoes.
In a large pan, heat the oil and cook off the cumin seeds, curry and kaffir leaves for about 1 minute, then add the chilli and ginger, cooking for a further minute. Add the grated carrot and chopped beans, cook for 3 minutes. Add the powdered spices, cook for 2 minutes, then add the potatoes and peas and cook for a further 6 to 8 minutes.
Season with Maldon salt and some twists of pepper.
To assemble the empanadas, remove dough from fridge and divide evenly into about 10 or 12 equal balls. It might be a good idea to weigh them to get them all to the same size.
Spoon the filling onto one half of the disc, add a couple of mint leaves, brush the edges with water, fold and seal, pressing together with a fork.
Heat a wok, add in the frying oil, cook in small batches, turning until golden all over.
Top Tip
These work brilliantly as a canapé at a drinks party. Make them much smaller and try to cook to order so they are fresh out of the pan, they’ll be yummy!
Enjoy!
David Moore
Shortbread Fingers
Ingredients
250g unsalted butter 100g caster sugar 225g plain flour 60g rice flour Maldon sea salt
Method
Butter and line a 20x20x2.5cm baking tray.
Mix the butter, flours, sugar and pinch of salt together to form dough.
Scrape dough into prepared baking tray and smooth out evenly, prick the top with a fork every 1cm and freeze for about ten minutes – then bake for 30 minutes at 180c. When cooked, score and break, finish with caster sugar and salt.
Enjoy!
David Moore
Blue Cheese and Fig Toast
Ingredients
Sliced bread A chunk of Cashel blue cheese Ripe pears Ripe figs Walnuts chopped Olive oil Balsamic vinegar Seasoning
Method
Melba toast is a wonderful old-fashioned treat. Â Take simple sliced bread and toast it. Â When toasted, take off the crusts and slice through the middle splitting it into 2 slices, then toast the inside under a grill, carefully as it will burn quickly.
Drizzle a little olive oil on the toast, followed by some dabs of blue cheese, a slice of pear, a slice of fig and a sprinkle of chopped walnut - drizzle a little balsamic and season.
Enjoy!
David Moore
Vietnamese Chicken Noodle Pho
Ingredients
1 Chicken 2 Knorr chicken stock cubes 1 Small head of garlic chopped in half Good splash fish sauce 2 Onions, chopped 2 Shallots, toasted 1 Cinnamon stick, toasted 2 Star anises, toasted 1 Black cardamom, toasted 3cm Piece ginger, sliced and toasted Pho noodles
To serve
Spring onions, shredded Handful of bean sprouts, rinsed and strained Coriander, chopped Fish sauce Salt Sugar Red chilies, finely chopped Wedge of lime
Method
Place the chicken in a large pan and cover with water. Add in onion, garlic, two Knorr chicken stock cubes and a good splash of fish sauce. Bring to boil and skim.  Simmer slowly for about 2 to 3 hours depending on the size of the bird – always skim any scum or fat off with ladle.
Toast the cinnamon, star anise, cardamom, shallot and ginger on a dry pan to create the aroma and place in the pot as soon as ready.
Cook the Pho noodles as per instructions on pack, they may vary.  My top tip is to drain under cold water when cooked and then under the hot tap – this helps to stop them sticking.
When cooked, remove the chicken from the broth, remove skin and break down into bite sized pieces.
Check the seasoning of the broth - it may need more fish sauce, salt and a little sugar, season to taste.
In your serving bowl put hot noodles (microwaved), add in the chicken, chopped spring onions and coriander, then ladle the hot broth over the top and sprinkle with chopped chilli.
Serve with lime wedge  and chilli sauce.
Enjoy!
David Moore
Buttermilk Chicken Popcorn
I love a chicken bite and the best in London are to be found at Clockjack on Denman Street in London. This is my take on them; they never gave me the recipe so I had to do my own.
Ingredients
Marinade 1kg Chicken thighs, skinned, boned and chopped into bite size pieces 220ml Buttermilk 1 ½ tsp Salt ¼ tsp Cayenne pepper ¼ tsp Garlic powder ¼ tsp Onion powder ¼ tsp Smokey paprika
Coating 200g Plain flour 1 tsp Salt ¾ tsp Black pepper ¾  tsp Garlic powder ¾  tsp Paprika ½ tsp Chili powder 1 ½  tsp Baking powder 60ml Buttermilk
Vegetable oil for cooking
Method
Combine  all marinade ingredients in a food safe bag, adding in the chopped chicken. Mix well and leave overnight or for a minimum of 4 hours.
Bring all the dry coating ingredients together and mix well - then add the buttermilk and stir with a fork until mixture is evenly lumpy. Remove the chicken from the fridge at least one hour before cooking so as to be sure it’s at room temperature.
Heat the oil in a pan or use a deep fryer, on a moderately hot setting - a couple of notches off top heat. Have the raw chicken next to the coating next to the fryer, with a tray lined with kitchen paper nearby and have the oven turned on low.Â
With your one hand lift the chicken into the coating, turn around and press into bites and place in sizzling hot oil – (try to keep one hand clean for removing cooked bites). When crisp and golden remove to drain on tray, place tray in warm oven and repeat cooking until all the chicken is ready.
The chicken bites are great with a Ranch or BBQ sauce.
Enjoy!
David Moore
Chicken Liver Pate
Ingredients
500g Chicken livers 250g Butter 1 Onion roughly chopped 2 Bay leaves 1 Garlic clove 50g Pancetta 30ml Brandy
Method
In pan with a lid, melt 60g of butter. Add in the onion, garlic, bay leaf and pancetta, put the lid on and cook without colour (sweating). After 4 to 5 minutes the onion will be soft and translucent. Remove the bay leaf and set aside.
Heat a non-stick pan; when hot, add in a good knob of butter. When sizzling hot, add the chicken livers. Leave to cook for 30 to 40 seconds, then start to turn over. They will be ready in under a minute, still pink in the middle. Add in the brandy, it will sizzle and reduce- remove from pan to stop cooking.
Melt the remaining butter.
Using a blender, put the onions and livers in together and add melted butter. Blitz until smooth, season with salt and pepper to your taste.
Using a sieve, push the mix through it to remove any sinew, then fill ramekins or a loaf tin and set in a fridge for a couple of hours.
If you are going to be keeping or freezing the pate it’s a good idea to pour a little melted butter on top to seal the pate and stop it oxidising.
Enjoy!
David Moore
Korean Lamb Shoulder with French Bean Salad
Ingredients
1 boned and butterflied lamb shoulder (ask the butcher to do the work for you) 300g French beans trimmed and chopped in half 30g tahini Juice of 2 lemons 2 tsp rose peppercorns, crushed
For the marinade
100g Gochujang 3 tbsp sesame oil 3 cloves garlic ½ pack spring onions, roughly chopped 2 cm fresh ginger, peeled and chopped 1 tsp ground ginger 2 tbsp Light Soya 2 tbsp Mirin 1 tbsp tomato puree ½ tsp English Mustard powder
Method
Blitz all marinade ingredients in a food processor and smear all over the butterflied lamb. Then place in a large food-safe plastic bag with any remaining marinade and leave overnight - give it a good mix before going to bed.
Cook the French beans in boiling salted water. When cooked, drain and refresh in cold water. Mix the tahini with the lemon juice, salt and pepper, then drizzle over beans just before serving and sprinkle with rose peppercorns.
The lamb shoulder is best cooked on a BBQ; it will take about 20 to 25 minutes. Alternatively use a large griddle pan. Â Brush with marinade when turning and be certain to let the lamb rest for 5 to 7 minutes before slicing.
Serve the sliced lamb on a large chopping board and serve with the French bean salad.
Enjoy!
David Moore