The Daly Dish Rides Again E-Book

Gina Daly

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

Veröffentlichungsjahr: 2021

Beschreibung

Gina and Karol Daly are back with more food that looks so decadent, you'll find it hard to believe it can help you achieve your slimming goals. Compatible with the principles of many popular diet programmes, their quick and easy recipes will have you looking forward to dinner every night and looking forward to weighing in on the scales too! Discover the bold, audacious, delicious food in this cookbook &ndash from burgers and curries to soups, sambos, pasta and pizza. Perfect for anyone who wants to enjoy the fun in food while keeping things on the healthier side.

Leseprobe

This book is dedicated to our parents, Boysie, Marie (who is always watching over us), Geraldine and Kieran.

Contents

Cover

Title Page

Dedication

Introduction

Let’s Get Loaded

Curry in a Hurry

Badass Burgers

Food Truck Eats

Banging Breakfast and Brunch

Mambo Sambo

What’s the Soup?

Nice with Rice

Pasta Basta

Copyright

About the Authors

About Gill Books

INTRODUCTION

We’re back again and we are feckin’ delighted!

We are super proud to present to you another deadly cookbook packed to the brim with quick and easy dishes that will have you nearly licking the pages! From breakfast feasts to dinnertime treats, you will find everything you’ve been looking for between the covers of this book – bigger, bolder and more delicious than before.

Once again, we take our love of audacious, tasty food and keep it on the healthier side with simple store-cupboard ingredients and easy-to-follow steps that the whole family will love and enjoy. As always, our love of the airfryer shines through; but don’t worry, it’s not essential to make any of these meals – an oven will do the trick – but, in fairness, what have you been doing all your life without one? Lol!

Well, 2020, what a feckin’ year. But little did we know the journey we would embark upon, and the fun and exciting things that would happen for us. What started as a little Instagram food diary and a couple cooking at home in their kitchen, just having the craic, has turned into so much more since the release of The Daly Dish.

We won’t lie, we had the actual fear waiting for our first book to launch. We weren’t really known outside our Instagram bubble and we didn’t know what way it would go. We had kept the whole project under wraps for months while we were writing and recipe-testing, so when we got the first copy in our hands we were fit to burst with excitement: it was an actual real-life cookbook, with pages ’n’ all, and it looked bleedin’ deadly!

Then we had the fear of wondering if it would sell. By Jaysus, we could never have imagined what would happen next. Our little book went on to make Irish history, with the highest volume of presales ever recorded, leaving the publishers in a sweat ’cause they quickly sold out of every copy. It went on to be nominated for an An Post Irish Book Award and then, to top it all off, we were the number one bestselling cookbook in Ireland for 2020 – mind-blowing, and all during a pandemic!

Throughout the year, like everyone, we had some great highs and, unfortunately, some painful lows, which left us with heavy hearts. It really brought to light the importance of family and keeping spirits high in a time when we couldn’t have our loved ones to hug and hold us and tell us everything would be okay. What did we do to get through it? Well, we cooked, we ate and we shared those family moments around the table that are so important. Even though it was tough, our love of cooking brought us closer, and we have wonderful memories that will last a lifetime.

All the dishes we cooked and shared as a family have now become what you have in your hands: our new book packed full of recipes that come from the heart and a genuine love of good food. We have gotten a little bit more adventurous with these recipes, coming up with some outrageous new dishes that we know you guys will love, but keeping those essential comfort staples in there too.

Now, while we did cook up a storm, and I found myself breezing through lockdown without the ‘COVID stone’ gain, I then hit a wall and it floored me! My style of cooking had become my lifestyle for so long and it was second nature to me to keep a good balance of healthy eating while still enjoying eating out from time to time, but I lost my momentum after some heart-breaking news. My dad’s life partner passed away and I was absolutely devastated for him, and shortly after her passing I found out I had a missed miscarriage. With the restrictions in place my dad never got to say goodbye to his love before she passed away in hospital, and when I was given the news of the miscarriage, I was alone, afraid and felt so empty. It all became too much.

Trying to keep a happy persona on Instagram was tough because behind the camera my heart was broken, for all of us. Grief for me is a funny ole thing. I didn’t cry into a tub of Ben & Jerry’s; instead, I fed people. I needed to feel the happiness of us all being together, of the chats and the laughs. I needed to forget about the sadness for just a moment and feel the joy of a family meal, whether it was sitting in the car park eating a McDonald’s and giggling with the kids while the rain crashed down on the car, or doing the big shop and saying, ‘Ah feck it, we’ll grab a takeaway on the way home’. Listen, I’m only human – some days it was needed! We don’t always need to have our shit together and that’s okay. It’s okay to ‘do you’ when you need to and it’s also okay to admit that you’re not okay.

Needless to say, after I’d taken the time that I needed to recover and ended up with a few new giblets on me legs and thighs (not that I give a shite), I had to take a bit of my own advice. I knew from experience that I lose weight fast but I gain faster, so I quickly jumped back into my old lifestyle of good, hearty, healthy food. As much as my ‘time off’ to grieve was needed, and it was great to get it out of my system, that feeling of being uncomfortable can bring you down – it’s a feckin’ catch-22. The important thing is to always remember that a shit week doesn’t have to be a shit month, and a shit month doesn’t have to be a shit year.

Anyway, time to get cooking! We really hope you guys love this book and the recipes as much as we loved creating them. Enjoy, and happy cooking.

Gina & Karol x

LET’S GET LOADED

Perfect

Chips

This is not déjà vu. If you have our first book, this recipe is in there too, I’m just putting it in here for the people in the back who bought them in the wrong order! It’s a handy reference and will save you from jumping from book to book as it’s a staple recipe. This simple and easy method will give you perfectly crispy and tasty chips every time. I get asked all the time, ‘How do you make your chips look so nice?’ and honestly, it’s so easy that if I can do it, you can too!

Serves 4

1kg potatoes

Low-calorie spray oil

1 Wash and peel your spuds and cut into chips. I like mine chunky but you can chop them into wedges or French fries.

2 Pop them in a plastic microwave-safe bowl and give them a good rinse under the tap, then you need to drain ALL the water off; this is very important.

3 Pop them in the microwave and cook on full power for 12–13 minutes (less if making a smaller batch), giving them a good shake halfway through. You want them to be soft to the touch, but not mushy. Don’t worry if they stick – this is just the starch; you can rinse again in cold water after they are ready and this will unstick them.

4 At this point you can season with paprika or garlic granules, but I like mine plain and simple.

5 Next pop them into the airfryer at 200°C. It will take roughly 15–20 minutes to get your chips nice and golden, but pay attention to my special trick:

6 Every five minutes I open the basket and give the chips a little spray with my oil and a good shake. This ensures they all cook evenly and end up super crispy from the oil. If I’m cooking for a gang and I have to make a few batches, I leave the made ones in a bowl and just as my last batch is ready I throw them all back in together to heat them up. (Just make sure you don’t keep eating them while you are waiting, ’cause, trust me, they are feckin’ delicious!)

Airfryer

Baked Potatoes

Loaded high or just with a knob of melting butter, you really cannot go wrong with a baked potato and these are perfect every time! Gorgeous crispy skins and light and fluffy on the inside. Like my chips, I like to make sure that they cook evenly so first I give them a zap in the microwave just to help them along and guarantee they are not like bullets on the inside.

Serves 4

4 large spuds

Low-calorie spray oil

Sea salt

To serve:

Salty Irish butter

Fresh chives, chopped

Sea salt

Freshly ground black pepper

1 Give your spuds a good scrub – you want the skins to be clean so you can eat them too (it’s the best bit). Cut an X into the top of each spud or prick it with a fork.

2 Pop on a microwave-safe plate and put in the microwave for 10 minutes, until slightly tender to touch.

3 Now put them in the airfryer with a little spray of oil and a grind of salt. Cook at 190°C for 25–30 minutes or until golden and crisp and soft to the touch. The size of your airfryer will determine how many spuds you can cook at once, so make sure you don’t pile them on top of each other – only add what fits.

4 Once ready, slice the spuds open and add your toppings. For me, nothing beats a bit of butter and some chopped chives; classic and simple. A sprinkle of sea salt and a few grinds of black pepper and you’re all set.

Bacon and

Cheese Fries

Hands up if you love chips, hands up if you love cheese and bacon … lash the three together and you will be in heaven.

Serves 1

2 smoked bacon medallions 250g potatoes

5–6 sprays of low-calorie spray oil

3 light cheese singles, torn

50–100ml water

1 If you are not using an airfryer, preheat the oven to 220°C.

2 Pop the bacon under the grill until golden and crispy, then finely chop and set aside. Wash and peel your spuds and cut into chips, pop in a microwave-safe bowl, then rinse and drain all the water off. Pop in the microwave for 6–7 minutes until slightly soft.

3 Spray the chips with oil and, if using an oven, pop on a baking tray and into the preheated oven for 15–20 minutes. Otherwise put them in the airfryer at 200°C for 15 minutes, shaking and respraying halfway through.

4 To make the cheese sauce, put the cheese singles in a little pot with the water and allow to melt over a medium heat, stirring all the time until smooth.

5 When the chips are ready, tip them into a bowl, drizzle with the masso cheese sauce and sprinkle the crispy bacon on top.

Taco

Fries

You’ll never have to feel like you are missing out ever again with this takeaway essential you can make right in the comfort of your own gaff! Oozy, cheesy goodness with crumbly bacon bits.

Serves 4

1kg potatoes

Low-calorie spray oil

1 onion, finely diced

500g lean mince

2 tbsp soy sauce

1 tsp easy/lazy garlic

½ tsp easy/lazy chilli

400ml passata

1 tbsp tomato purée

3–4 drops Worcestershire sauce

For the taco sauce:

6 tbsp lighter than light mayo

½ tsp chipotle chilli powder

1 tsp lime juice

½ tsp smoked paprika

½ tsp chilli powder

Water to loosen, if needed

To serve:

Cheddar cheese, grated

A few scallions, thinly sliced

1 If you are not using an airfryer, preheat the oven to 220°C. Wash and peel your spuds and cut into chips, tip into a microwave-safe bowl and rinse and drain thoroughly. Pop into the microwave for 6–7 minutes until slightly soft. Spray the chips with oil, pop on a tray and put in the preheated oven for 15–20 minutes, shaking and turning after 10 minutes, or pop in the airfryer at 200°C for 15 minutes, shaking and respraying halfway through until golden and crisp.

2 While the chips are cooking, heat a little oil in a wok, fry off the onion then add the mince and soy sauce and cook, stirring, until the meat turns brown. Then stir in the garlic and chilli and cook for another 1–2 minutes.

3 Add in the passata, tomato purée and Worcestershire sauce and simmer on a medium heat for 10 minutes until the mixture is starting to reduce.

4 Time to get saucy: mix all the ingredients for the taco sauce together in a bowl.

5 To assemble your taco fries, pop your chips in a bowl and spoon on a layer of the taco mince, drizzle with the taco sauce then sprinkle over some grated Cheddar and scallions … then mill them!

Poutine

Fries

Here’s a little gem of a dish. You can’t beat some loaded fries and there are none better than Canadian poutine fries – simply put, these are French fries (chips) loaded up with cheese (traditionally cheese curds) and gravy. As always, we’ve put our own spin on this Canadian classic. Comforting, tasty and great on their own or as a side dish.

Serves 2

For the chips:

500g potatoes

Low-calorie spray oil

1 tsp cayenne pepper

1 tsp paprika

For the topping:

150g light mozzarella cheese

200ml Southern Style Gravy (available in supermarkets)

3 scallions, finely chopped

4 slices of ham, cut into small squares