The Daly Dish E-Book

Gina Daly

• Herausgeber: Gill Books
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2020

Beschreibung

Gina and Karol Daly have always been larger than life, there just isn't as much of them anymore. Together they've lost over nine stone, and they've done it by eating food that looks like it could have come straight from the local takeaway. The Daly Dish is the first collection of recipes that have made the couple an Instagram sensation. From sections including Dishy Dinners, Ask Me Airfryer, Savage Snacks and Saucy Sauces, this book is for anyone who wants to eat the food they love and slim at the same time.

Leseprobe

CONTENTS

Cover

Title Page

Introduction

The Airfryer

Shopping List and Bits

Dishy Dinners

Ask Me Airfryer

Fake Makes

Savage Snacks

Saucy Sauces

Mister Dish’s Dishes

Masso Mia

Deadly & Delicious

Acknowledgements

Copyright

About the Authors

About Gill Books

INTRODUCTION

Howya, my name is Gina and you’re welcome to my book. I can’t actually believe I have typed those words! But I have, and if you are reading this it must be real.

I am a busy mam of two, living in County Meath with my little divils, Holly and Ben, and my deadly husband Karol, the man who made me the woman I am today. Now, I know what you are all thinking, you don’t need a fella to make you who you are and, yes, you are right, but without his support, encouragement and absolute love for me (no matter what I look like), he has given me the confidence I have always struggled to find.

Karol and I started our life together in what can only be described as a whirlwind. We met, got engaged two weeks later, and then got married six months after that, as you do! On our first date he changed his name on my phone to ‘My Hubbie’ and said that’s what he was going to be. I was weak! I still haven’t changed it 12 years later.

Like most couples starting out, we very quickly became comfortable in each other’s company and ate out a lot, got takeaway every second night and rarely made a home-cooked meal; and if we did, it was always convenience food as we had such busy work schedules.

Fast-forward seven years, two small kids and a lot of shite food, we both found ourselves overweight and unhealthy. I suffered really badly with gallstones, so had to have surgery to have them removed and in the few weeks of recovery I lost a lot of weight from eating a low-fat diet.

Despite the way it came about, I felt so much better in myself once I lost the weight. My skin was healthier and my clothes were looser, so I knew I wanted to keep going as that feeling was great. However, slowly but surely the shite food crept back in and the weight started to go back on! So, enough was enough. I joined a local slimming club. This was the start of it all for me. I lost four stone in four months and was delighted with my life. I was down to the slimmest I had been since I was a teenager and was able to buy clothes from all the high street shops and … with all my healthy eating and cooking, Karol dropped an incredible four stone too.

I left the group but continued cooking and eating ‘all to plan’ and then … well, then it just became boring. I found myself eating the same dinners every week because I had no imagination. It even got to the stage where I was looking for any excuse to have a takeaway. I did my best to keep my meals good, but I was snacking like a mad thing on crisps and chocolate in between because I wasn’t getting satisfied from my dinners. I just wasn’t enjoying it anymore. I needed the junk. I needed the bad stuff. I was cracking!

Now, can you guess what happened next?

Well, I’ll tell you, Mary. I piled the four feckin’ stone back on. I just didn’t give a shite and every Monday was my ‘I’ll start today’ day.

Meanwhile, Karol was out running every day, doing his weights and eating all the ‘rabbit food’, as I called it. It just wasn’t for me any more, but at the same time I wanted to be healthier, so therein lay my dilemma.

Then one day, as if I got a hoof up the arse from Satan himself, it all clicked! Now, I was no chef, and I certainly never claimed to have a great imagination when it came to meals, but I realised I could eat the food I wanted to eat, and with a few tweaks here and there I could make them healthy and low-fat. Sure Jaysus it was like I had won the food lottery.

So I set up an Instagram account called ‘The Daly Dish’ (I’m Gina Daly, so see what I did there? Yes, I’m an actual genius) and started to log my meals to keep myself on track. Within a few short months I’d lost three stone by eating what felt like a treat every night of the week! The more I cooked the better I became at turning traditionally high-fat meals into healthier versions of themselves.

However, while I was ‘fixing’ the outside I still had a massive hurdle to overcome.

Fixing the inside.

While losing the weight was great because I was getting healthier, my mindset was far from healthy. I was so obsessively focused on the number on the scales and how I would feel if I reached ‘target’, I didn’t realise that no matter what size I got to I would never really truly be happy. Why? Because I didn’t really love myself or even like the person who was looking back at me in the mirror. I picked her apart. Tore her to shreds. Criticised every lump and bump and wished she looked different or she didn’t have those jiggly thighs or that fat on her back. I was so hard on myself.

In 2018 myself and Karol went on our first proper holiday on our own without the kids to Ibiza. I had said to myself, if I lose three stone for this holiday, ‘I’ll be happy’. I lost the three stone and off we went. I sat at the pool, surrounded by what to me looked like models in string bikinis, and there’s me in me big muumuu all covered up. I was nervous to get in the pool in case people judged me or thought I had fat legs or a fat arse, but as I sat and looked around I noticed that not one person, not one, was looking at me. Not one single person would have cared if I had a turnip for a head! And why? Because they were all too worried about what they looked like themselves to notice anyone else. I could see girls uncomfortably adjusting their tops and pulling down the sides of their bikinis and popping on sarongs to walk to the pool and it was in that moment in my life, after 37 years, I realised that I was the only person who cared what I looked like.

So, I whipped off the muumuu; now it took a few vinos for the Dutch courage, I won’t lie, but Karol took my hand and we walked together around the pool, legs out, arse out, all my giblets in full motion, and not one single person batted an eyelid! Not one fecker and, to be honest, I was kind of raging because I wanted to be proved right. I wanted to prove I was being judged, but I wasn’t. I sat down and kept looking to see who was staring at me and, again, no one was! And that was it. That was the ‘lightbulb’ moment. That was when I started to turn my insecurities into a strength. I tore down that wall of negativity and started to rebuild it as a wall of positivity, a wall that no one would ever break down, not even me.

So now, it doesn’t matter what I weigh. It doesn’t matter if I’m a 10 or a 20. What matters is how I feel in myself, and feeling confident and sexy in your own body, regardless of weight or size, is an actual superpower.

I don’t look back now on old photos and hate the person I see. I remember why she was so happy at that moment in time and that she is the girl that got me to where I am today, but I’ve learned to mind her a little better cause she’s masso!

So here, I present to you 90 of my favourite recipes that have really helped me on my journey to becoming a healthier me. And, as if that weren’t enough, there are 10 bonus recipes from Karol, aka Mr Dish (I gave him his own chapter). He’s become quite the cook over the years, too!

All our recipes are fun, quick and easy to make and can be enjoyed by the whole family. We hope you enjoy them as much as we do. (P.S. You will see that I use the word ‘masso’ or ‘#masso’ from time to time – that means ‘deadly’, ‘fab’ or ‘gorgeous’ in the Daly household.)

THE AIRFRYER

This baby, which sounds a bit like some kind of spaceship, plays a massive role in my day-today cooking. I genuinely think I would be lost without it – it was definitely the best purchase I ever made. Now, while it’s not essential to have one, the fact is we all love a bit of convenience and when time is of the essence this little beauty will save so much of that.

WHAT IS AN AIRFRYER? LET ME TELL YOU

This electrical wonder is basically a small tabletop convection oven. It works the same way as your fan oven does, cooking food by blowing hot air down around the food, but in a smaller capacity, therefore it cooks food up to 25 per cent faster. It also doesn’t need to be preheated, so it’s super convenient. It also uses very little oil to cook the food, so you get the wonderful crispness of fried food but with a lot less fat.

THINGS YOU SHOULD KNOW BEFORE PURCHASING

There are many different brands out there and, in my experience, I haven’t come across a bad one yet. The main thing you need to look for is the capacity. There will be various sizes starting from a 1.5 litre (possibly smaller) up to a 5 litre plus, so it’s important to choose the right size for your family. I have a 4.2 litre one and it will cook enough food for up to six people. You can pick one up for about €80 online or in an electrical shop so it won’t break the bank.

ARE THEY NOT ONLY FOR CHIPS?

This is the question I get asked all the time and the simple answer is absolutely not! It is so much more than a chip maker. I literally cook everything in it, or should I say, everything that will fit in it. From your veg to your whole chicken, you can do anything! It will bake bread, muffins and cookies and it will also cook bacon and sausages, mushrooms, omelettes, crispy chicken; Jaysus, the list goes on and on! If it fits inside, it will cook it.

The trick to keep the food super crispy is not to overfill the basket, so while you might have the urge to shove a rake of chips to feed the nation in there, keeping the quantities small and doing them in batches will get you better results. If I’m making food for the family in batches, I leave the first batch to one side in a bowl and then, when the second batch is done, I throw the first batch back in and it will heat it up! Simple!

HANDY THINGS TO KNOW

You can use things like tinfoil and greaseproof paper inside the airfryer too, as long as they don’t block the vents and stop the air flowing around. It won’t blow up, don’t worry. Just be sure you don’t let the greaseproof paper touch the element or it might start to burn.

You can also pop in baking tins, or muffin moulds, etc., if you’re using it for baking.

HOW DO YOU CLEAN IT?

The majority of the baskets are dishwasher-safe, so you can fire them in after every use. My advice is to give it a rinse or a light scrub after each use. Even though you use little oil, the fan blows hot air around and any oil will also blow around and can cause a build-up on the sides. If you leave it too long it can become tougher to get rid of, so just keep on top of it.

WHAT OIL DO YOU USE?

It’s best to use an oil with a high smoke or burning point. I use two-calorie rapeseed oil that can take a high heat before it starts to burn. Using an oil with a low smoke point will burn into your appliance with the high heat of the airfryer and leave a film that’s very hard to remove and, in some cases, will void your warranty.

The same applies to your non-stick pots and pans. If you are using an oil with a low smoke point and you find the non-stick is not non-stick any more, this is the reason why! Check the labels and know your oils.

A NOTE ON OTHER APPLIANCES

Some of the recipes in the book call for a waffle maker; one calls for a doughnut maker. These may sound like luxury items to some people, but they are really very handy to come by. You’ll pick them up relatively cheaply in some of the bigger supermarkets, or in your local electrical shop. And once you’ve seen how handy they are for whipping up impressive home-made waffles and doughnuts, you’ll never look back!

SHOPPING LIST AND BITS

Being prepared is so important when you are embarking on any weight loss/healthy eating journey. Having time-saving essentials in the press will be your lifesaver, especially if you have a busy day or week ahead. This list of store cupboard essentials will help you get started and give you all you need to start making deadly dishes. Even the simplest of ingredients can lend to a wholesome, filling meal and will save you reaching for the goodies.

So, whether it’s beans on toast or a full-blown fake make, I’ve got ya covered with these handy few bits that will jazz up any meal.

TINNED BITS:

– Tomatoes

– Baked beans

– Spaghetti hoops

– Mushy peas

– Chickpeas

– Kidney beans

– Sweetcorn

– Light coconut milk

– Mustard powder

BOTTLES AND JARS:

– Passata

– Soy sauce

– Hot sauce

– Buffalo hot sauce

– BBQ sauce

– Worcestershire sauce

– Easy/lazy garlic

– Easy/lazy chillis

– Black bean concentrate

– Sriracha sauce

– Dijon mustard

– Low-fat vinaigrette

– Jalapeño peppers

– Gherkins

– Light Caesar dressing

– Lighter than light mayo

– Peanut butter

STOCK CUBES:

My everyday essential, the base for most of my sauces and soups. I prefer stock pots but cubes are just as good.

– Vegetable

– Beef

– Chicken

– Herb

– Red wine

DRIED BITS:

– Pasta (all shapes)

– Rice

– Couscous

– Vermicelli noodles

– Egg noodles

– Sesame seeds (deadly for garnishing)

– Instant mashed potato

– Savoury yeast flakes (available in health-food shops)

– Panko breadcrumbs

HERBS AND SPICES

These are the main herbs and spices I use in nearly all my dishes. I can literally make anything with these bad boys.

– Smoked paprika

– Paprika

– Garlic powder

– Ground ginger

– Lemon pepper (use sea salt mixed with black pepper if you can’t find this)

– Chilli powder

– Mixed herbs

– Sage

– Ground cumin

– Cinnamon

– Curry powder

– Chinese five spice powder

– Sea salt

– Black pepper

BREAD AND WRAPS

– High-fibre wholemeal bread

– Wholemeal pitta bread

– Wholemeal wraps

OTHER BITS:

– Low-calorie spray oil (I use rapeseed two-calorie spray)

– Porridge oats

– Baking powder

– Frozen petits pois

– Cornflour

– Cocoa powder

– Vanilla essence

– Sweetener (any granulated type)

– Vinegar

– Zero-calorie syrups

– Zero-sugar cola

– Zero-sugar orange

– Zero-sugar cordial

Keeping your fridge stocked with lots of fruit and veg is also essential to get you from day to day. Bulking up your plate with extra veggies is a great way to exercise portion control. You are getting the benefits of the good stuff while reducing your carb intake by putting less pasta, rice or potatoes on your plate. You also won’t get a bloated feeling, common after carb overload.

If you are a grazer, having fruits like watermelon, strawberries, raspberries, blueberries, etc. is a great way to have a nice little snack and also get that sweet hit at the same time; if you want something a little more filling, stock up on fat-free yoghurts or flavoured quark and throw your berries in on top!

Terrifically Tasty

BEEF SATAY

This is the perfect weekend treat. No, scrap that – it’s an any-day-of-the-week treat and I guarantee you will have it more than once in the week! One of my favourite dishes is a good satay. Only problem is that it’s loaded with calories, so I made it my mission to make a satay just as good, no, actually better than I could get from my local takeout. So here it is, in all its glory, my terrifically tasty beef satay.

SERVES 2

Low-calorie spray oil

Veg – use whichever veg you prefer, I like the following: mangetout, green beans, scallions, fresh red chilli

2 tbsp dark soy sauce

2 lean beef medallions

280g rice (whichever kind you prefer)

1 fresh red chilli, sliced, to garnish (optional)

For the satay sauce:

1 can zero-sugar cola

1–2 tbsp peanut butter (depending on how peanutty you want it to taste)

1–2 tbsp curry powder

1 tsp garlic granules

1 tsp paprika

Chilli flakes (add to your own taste, I like mine spicy)

½ tsp ginger (optional), I use the squeezable one in a tube

3–4 drops Worcestershire sauce

Salt to taste (optional as the soy is very salty)

1 Heat up your wok with a little spray oil, throw in the veg with the soy sauce and cook until tender but still retaining a little ‘bite’. Remove from the wok and transfer to a plate nearby.

2 Next up, add all the sauce ingredients into your wok. Stir everything together and bring to the boil until thickened.

3 If you need to loosen it, add a dash of water.

4 Next, fry up your steaks on a separate, non-stick frying pan. I like mine rare so give only a quick blast on each side. Remove from the pan when cooked to your taste and leave to rest for a few minutes.

5 Return the veg to the wok and stir into the sauce.

6 Now get your rice ready, divide between two plates/bowls, slice up your steak and place strips on top of the rice, then pour over your sauce and veg, topping with some sliced chilli if you like. Enjoy every bite – if you’re anything like me you’ll lick the plate clean!

Chicken, Leek and

CHORIZO PIE

I have been making this dish for years and would have normally made the sauce with lots of cream, but I adjusted the ingredients to make it less calorific while being able to keep the amazing flavour of the broth. It’s comforting and so easy to make and while it’s not technically a pie, I’m calling it a pie. Preparation basically consists of layering up ingredients as in a lasagne, but using potatoes as the pasta layer.

SERVES 4

4 chicken fillets, chopped

100g chorizo, sliced

350g mushrooms, chopped

2 large leeks, well rinsed and chopped

500g boiled baby potatoes, sliced thinly

15g Grana Padano, grated

300ml hot chicken stock

1 tsp garlic powder

1 tsp smoked paprika

3 light cheese singles, torn into pieces

80g low-fat Cheddar cheese, grated

1 Preheat the oven to 200°C.

2 Take half the chicken, chorizo, mushrooms and leeks and scatter evenly over the bottom of a Pyrex dish.

3 Layer half the boiled potatoes evenly across the top of the chicken, chorizo and veg, then sprinkle half the Grana Padano over the top of the potatoes.

4 Repeat the chicken, chorizo, leek and mushroom layer using up the second half of the ingredients, topping again with a layer of the spuds and a sprinkle of the cheese.

5 Prepare your chicken stock in a mixing jug, then add the garlic powder, smoked paprika and the torn-up cheese singles. Give it a good mix until the cheese has melted into the stock.

6 Pour this over the top of the ‘pie’, sprinkle the Cheddar cheese on top, cover with foil and pop it into your preheated oven for 30–40 minutes, removing the foil for the last 10 minutes to allow the cheese to go golden brown.

7 Once it’s ready serve in warm bowls and ladle over that delicious broth – the flavour of this is incredible.

Chicken

ENCHILADAS

We love a big feast and these are just what’s needed after a long day at work. Comforting, bursting with flavour and ready in no time. Here’s my take on this Mexican beauty.

SERVES 4

Low-calorie spray oil

1 onion, sliced

1 red pepper, deseeded and sliced

250g chopped mushrooms

4 chicken fillets, chopped into bite-sized pieces

2 tbsp sweet chilli sauce

2 tbsp buffalo hot sauce

4 wholemeal high-fibre wraps

60g reduced-fat Cheddar cheese, grated

10 green jalapeños

Fresh coriander to garnish (optional)

For the enchilada sauce:

1 x 500g carton of passata

1 tsp chilli powder

1 tsp smoked paprika

2 tbsp buffalo hot sauce

1 tsp soy sauce

½ tsp garlic powder

100ml beef stock

3 slices light cheese singles, torn into pieces

2 tbsp juice from jar of jalapeños

½ chicken stock pot

1 Preheat the oven to 200°C.

2 First make the enchilada sauce. Put all the sauce ingredients in a small pot over a medium heat. Stir until all the ingredients are blended and the cheese has melted and is smooth. Remove from the heat and leave to one side.

3 Grab a frying pan and on a medium heat fry off onion, pepper and mushrooms until softened. Remove from the pan and leave to one side.

4 Wipe out the pan with some kitchen paper, spray on a little more oil and fry the chicken pieces until browned. Add the sweet chilli sauce and cook for 2–3 minutes until golden and sticky, then add in the hot sauce and stir to coat the chicken evenly.

5 Add the veg back in and toss with the chicken.

6 Next lay out the wraps, spread 1 tbsp of the enchilada sauce on each wrap, then add even amounts of the chicken and veg to each and roll up the wraps.

7 Grab a deep baking tray and lay out the wraps, folded side down.

8 Pour the remaining sauce evenly over the enchilada wraps, sprinkle with the Cheddar cheese and scatter over the jalapeños.

9 Pop into the preheated oven for 15–20 mins until the cheese has melted and is golden brown. Remove, sprinkle over the coriander if using, and serve immediately.