A sweet treat that is perfect with a cup of tea. Our Firebird Range Cooker evenly bakes and gives a great rise to cakes, muffins, and loaves. Make sure to soak your dried fruit in the tea overnight so your brack is moist and bursting with flavor.
I have always added figs as it gives the cake extra moisture. The range provides really even distribution of cake and prevents the top from burning despite the slow bake.
Prep time: 15 minutes
Cook time: 30 minutes
- 100g raisins
- 100g sultanas
- 50g figs
- 50g candied peel
- 2 tea bags
- 150g light brown sugar
- 150g self raising flour
- 1 egg
- Place the raisins, sultanas, figs, candied peel and sugar in a bowl along with the tea bags and 300ml of water. Cover with a tea twel and allow to soak overnight (click on the lightbulb if you need this cake in your mouth sooner!).
- Preheat the oven to 150C.
- Remove the tea bags and stir in the egg . Next fold in the flour until just combined.
- Pour the mixture into a 2lb greased loaf tin. Level the mixture with a spatula and bake in the top oven for 1hr.
- Enjoy buttered with a cup of tea.
If time doesn’t allow for overnight soaking simply place all the ingredients for step 1 into a saucepan and place on the boiling plate for 30 minutes at 150C.
This is a hearty salad that’s full of flavour. This is a simple mid-week favourite and the beetroot is a delicious source of vitamin C.
Prep time: 15 minutes
Cook Time: 1hr
- 400g beetroot, scrubbed and roughly chopped
- 2 tbsp olive oil
- 1 tbsp honey
- 100g semi-sundried tomatoes, roughly chopped
- 1 heaped tbsp ground cumin
- 1 heaped tsp mild chilli powder
- 3 skinless, boneless chicken breast fillets
- 150g pearl barley
- 1 Lemon, squeezed
- 1 small bunch coriander, roughly chopped
- Preheat range to 200°C. Place pearl barley into a large pan with 500ml of water on the boiling plate. Bring to the boil for 20 minutes. Keep an eye on the water level and top up if it starts sticking.
- Move to the simmering plate for 40 minutes until the barley has softened but is still slightly firm. Drain, rinse and leave to cool.
- Place the chicken in a large freezer bag with 1 tbsp of oil along with the cumin and chilli.
- On one side of a large tray, place the beetroot tossed in 1 tbsp of oil and honey and cook for 20 minutes.
- Add the chicken and bake for 40 minutes and, once slightly cooled, pull the cooked chicken apart with 2 forks. Don’t worry that the chicken has absorbed the pink dyes, the final effect will be lovely.
- Add the barley, tomatoes and lemon to the tray and stir.
- Tip the tray contents into a salad bowl and garnish with coriander.
Although these are obviously not a traditional Irish dish they are definitely popular here. I believe the key to an excellence falafel is in the spices. In this recipe, I am liberal with the use of cumin and coriander and although they are not hot they add wonderful richness. Feel free to add chopped chilli if you want extra heat.
Prep time: 10 minutes
Cook time: 10 minutes
- 3 cloves of garlic
- ½ lemon
- 2 tsp ground cumin
- 2 tsp ground coriander
- 50g spinach
- 1 tbsp tahini
- 2 tins chickpeas, drained and rinsed
- 4 spring onions, finely sliced
- 2-3 tbsp quinoa flour, or wheat
- Preheat range to 200°C.
- Place garlic, juice of lemon, cumin, coriander, spinach and tahini in a food processor. Blitz until it forms a paste.
- Dry chickpeas with a kitchen cloth before adding in half them and again blitz until smooth. Now add the remaining chickpeas with the spring onions and flour and pulse a few times until just combined but retains a bit of texture.
- Shape into ping pong sized balls and flatten slightly. It should make 12 falafels. Place your pita bread in the top oven if using.
- Heat a frying pan on the boiling plate and cook the falafels in 2 batches. They will need 5-7 minutes on each side.
- Now all that’s left is to plate up. Press the lightbulb and scroll for some ideas!
This recipe uses ingredients that you will likely already have in your fridge. It’s minimum effort and really tasty which makes it perfect for a busy lifestyle.
Prep time: 20 minutes
Cook time: 1 hour
For the traybake:
- 4 chicken thighs
- 1 tbpsn olive oil
- 2 tbspn smoked paprika
- 2 tbspn paprika
- 1 tspn mild chilli powder
- 2 spigs of thyme
- 4 carrots, chopped into long chunks
- 2 parsnips, chopped into long chunks
- 3 red onions
- 300g passata
- 300g cherry tomatoes
- Black pepper
For the champ:
- 1.35kg floury potatoes, well scrubbed, unpeeled
- 250ml milk
- 60g butter
- salt and white pepper
- 1 large bunch spring onions, finely chopped
- Preheat range to 200C.
- Place tray on the boiling plate with oil, smoked paprika, paprika and chilli powder. Once sizzling, place thighs into the tray to seal and turn once golden.
- Once the juices are sealed in, add in the carrots, parsnips and onions to the tray and place in the top oven for 40 minutes.
- While the traybake is in the oven, steam the potatoes on the hot plate.
- Peel the potatoes and place into a clean pot with the rest of the ingredients. Mash until smooth and creamy.
- Add in the passata, tomatoes, thyme and pepper to the traybake and place back in the range for a final 20 minutes.
This is a special treat and is lovely for a weekend treat when you have a little bit more time on your hands for baking. The pastry can always be doubled and the second dough placed in the freezer. Take it out the night before you wish to use it and begin from step five.
Prep time: 40 minutes
Cook time: 1 hour
For the pastry:
- 225g plain flour
- 225g butter, chilled
- 100ml iced water
- Baking beans or uncooked
For the filling:
- 250g Gubbeen smoked cheese
- 150g smoked salmon
- 4 large free range eggs
- 150ml milk
- 150ml single cream 150ml milk
- 150ml single cream
- 5 sprigs of chives
- freshly ground black pepper
- Optional: 2 handfuls chopped kale
- Rub together flour and cubed butter very roughly in a bowl
- Add a small drop of water just enough for it to form it into a dough without it being overworked. Cover with clingfilm and refrigerate for 20 minutes.
- Lightly flour a work surface and shape the dough into a rectangle. Roll it out until 3 times its original length.
- Fold the top third back into the centre, then bring the bottom third up to meet it, so your dough has three layers. Give the dough a quarter turn and roll out again until three times the length, fold again as before and chill it for 20 minutes.
- Preheat the oven to 190C.
- Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans or uncooked rice. Place on a baking tray and bake blind for 20 minutes on the middle shelf of the top oven. Remove the beans/ rice and parchment and return to the oven for another five minutes to cook the base.
- Reduce the temperature of the oven to 160C.
- Sprinkle the cheese into the pastry base and add the kale if you are using it. Place the smoked salmon over them over the top.
- Combine the eggs with the milk and cream in a bowl and season well. Pour over the salmon. Sprinkle the chives over the top and trim the edges of the pastry. Bake for 30-40 minutes or until set. Remove from the oven and cool for 15 minutes. Serve slices with seasonal greens.