Seasonal produce in Ireland and the UK

This slideshow requires JavaScript.


January: Beetroot, Leek, Squash, Cabbage, Parsnip, Shallot, Celeriac, Carrot, Onion, Kale, Celery, Turnip, Potato, Brocolli, Brussel sprouts, Pear, Apple, Clementine
Goose, Lobster, Scallops, Brill, Clam, Cockles, Haddock, Halibut, Hake, Lemon sole, Monkfish, Mussels, Oyster, Plaice, Turbot
February: Cabbage, Chicory, Potato, Leek, Brocolli, Squash, Kale, Onion, Parsnip, Shallot, Celeriac
Guinea fowl, Goose, Halibut, Mussels, Lobster, Brill, Clam, Cockles, Cod, Haddock, Halibut, Hake, Lemon sole, Mussels, Oyster, Salmon, Turbot
March: Parsley, Radish, Carrot, Leek, Sprouting broccoli, Sorrel, Potato, Mint
Sardine, Lobster, Cockles, Cod, Halibut, Hake, Lemon sole, Mussels, Oyster, Salmon, Sea trout
April: Rosemary, Spinach, Morel mushroom, Wild garlic, Radish, Carrot, Celery, Kale, Watercress, Strawberry, Rhubard
New season lamb, Cockles, Cod, Crab, Halibut, Salmon, Sea trout
May: Samphire, Asparagus, Cauliflower, New potato, Parsley, Mint, Broad bean, Carrot, Spinach, Lettuce, Celery, Cherry, Raspberry, Rhubard
Duck, Sea trout, Sea bass, Lemon sole, Cod, Sardine, Lamb, Crab, Dover sole, Halibut, Herring, John Dory, Plaice, Salmon
June: Artichoke,Courgette, Broad bean, Lettuce, French bean, Pepper, Spinach, Asparagus, Celery, Aubergine, Pea, Mangetout, Tomato, Gooseberry, Elderflower, Strawberry, Redcurrant, Cherry
Hare, Crayfish, John Dory, Lamb, Cod, Crab, Dover sole, Haddock, Halibut, Herring, Lemon sole, Mackeral, Plaice, Salmon, Sardine, Sea bass, Sea trout
July: Artichoke, Beetroot, Courgette, Aubergine, Fennel, Pea, Runner bean, Tomato, Watercress, French bean, Sage, Lettuce, Mangetout, Cauliflower, Broad bean, Blueberry, Strawberry, Loganberry, Raspberry
Clam, Pike, Trout, Pilchard, Lamb, Cod, Crab, Dover sole, Haddock, Halibut, Herring, John Dory, Lemon sole, Mackeral, Plaice, Salmon, Sardine, Scallop, Sea bass, Sea trout
August: Artichoke, Basil, Beetroot, Pea, Tomato, Broad bean, Brocolli, Cucumber, French bean, Lettuce, Fennel, Mangetout, Aubergine, Spinach, Courgette, Sweetcorn, Apricot, Damson, Melon, Strawberry
Lamb, Cod, Crab, Dover sole, Grey mullet, Haddock, Halibut, Herring, John Dory, Lemon sole, Mackeral, Monkfish, Plaice, Salmon, Sardine, Scallop, Sea bass, Squid
September: Artichoke, Aubergine, Beetroot, Brocolli, Sweetcorn, Cucumber, Courgette, Kale, Spinach, Onion, Tomato, Lettuce, Mangetout, Runner bean, Pumpkin, Leek, Plum, Blackberry, Apple, Fig, Damson, Grape, Melon
Autumn lamb, Partridge, Wood pigeon, Duck, Venison, Grouse, Brown trout, Oyster, Mussel, Sea Bass, Clam, Cod, Crab, Dover sole, Grey mullet, Haddock, Halibut, Herring, John Dory, Lemon sole, Mackeral, Monkfish, Plaice, Salmon, Sardine, Scallop, Squid, Turbot

October

Watercress, Squash, Celery, Brocolli, Beetroot, Leek, Mushroom, Runner bean, Courgette, Marrow, Kale, Pumpkin, Elderberry, Fig, Apple, Grape

Autumn lamb, Duck, Grouse, Guinea fowl, Partridge, Oyster, Mussel, Brill, Clam, Cod, Crab, Dover sole, Grey mullet, Haddock, Halibut, Hake, John Dory, Lemon sole, Mackeral, Monkfish, Plaice, Sea bass, Squid, Turbot

November

Parsnip, Chestnut, Beetroot, Swede, Cabbage, Runner, bean, Turnip, Potato, Kale, Celery, Celeriac, Squash, Pumpkin, Leek, Cranberry, Pear, Quince, Apple, Clementine

Duck, Grouse, Teal, Partridge, Brill, Clam, Haddock, Halibut, Hake, Lemon sole, Monkfish, Mussels, Oyster, Plaice, Sea bass, Squid, Turbot

December

Celery, Red cabbage, Swede, Celeriac, Turnip, Kale, Brussel sprout, Pumpkin, Beetroot, Parsnip, Brocolli, Leek, Onion, Pear, Apple, Clementine, Cranberry

Turkey, Partridge, Duck, Goose, Haddock, Sea bass, Brill, Clam, Halibut, Hake, Lemon sole, Monkfish, Mussels, Oyster, Plaice, Turbot

Tru3 J0y

Posted from WordPress

Cajun chicken

This slideshow requires JavaScript.

Cajun spice

1 kg Chicken breast or pieces

Rub Cajun spice onto chicken.

Leave to marinade for at least thirty minutes to two hours or overnight as the longer it has the flavour is enhanced.

Bake in oven 200 degrees Celsius/Gas mark 6 for 1 hour and 40 minutes, per 1kg of meat.

Check juices run clear and there is no pink meat to prevent food poisoning.

Tru3 J0y

Posted from WordPress

Chicken or Legume Madras curry

This slideshow requires JavaScript.

Ingredients

Meat option –1 kg/ 2 lb chicken breasts or other meat chopped into chunks

or vegetarian option – 600 grams of chick peas, lentils and/or  beans

1 red onion sliced and diced

Vegetables of choice sliced – peppers yellow, red, green; mushrooms, peas, cabbage, etc

1 tin of tomato concentrate mixed with 500ml/1 pint of boiling water

1/2 tin of coconut milk or creamed coconut mixed with the tomato to smooth into a sauce

1 tablespoon of oil

1 tablespoon of hot, medium or mild madras powder or make your own madras to heat preferred

 

Method

  1. Heat oil add curry powder mix into a paste once sizzling add meat or legumes for two minutes.
  2. Mix thoroughly add vegetables on top mix in thoroughly to ensure cooking for five minutes.
  3. Add tomato and coconut mixing well to the curry – cover for fifteen to twenty minutes.

Serve with Rice, poppadums, Naan bread and enjoy!