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Terriyaki Marinade

This is a great marinade to use for chicken, salmon or tofu.

  • 1/4 cup orange marmalade
  • 1/2 cup soy sauce/tamari
  • 1/4 cup freshly squeezed orange juice
  • 3 tablespoons grated root ginger
  • 1/4 cup dry sherry

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Adzuki Bean Burgers with Onion Gravy

This Gillian McKeith recipe is a handy one to have in your repertoire. The adzuki, or azuki beans as they are also known,  are small, reddish-brown beans, rounded in shape with a point at one end. They have a strong, nutty, sweet flavour. If you boil the pre-soaked beans for about 40 mins until very soft, they will blend better in the food processor, or you can of course use a tin of beans instead. This recipe makes 12 mini burgers, but you can make bigger ones if you prefer.


  • 75 g pine nuts (or any unsalted nuts)
  • 189g soft cooked adzuki beans
  • 2 tbsp Tahini
  • 50 g roughly chopped onion
  • 2 tbsp chopped parsley
  • 1 tsp vegetable bouillon
  • 1 tsp olive oil


  • Preheat the oven to 200C/Gas 6 and cover a baking tray with non stick parchment or foil
  • Place the nuts in a food processor and blend until finely ground. Add the beans, tahini, onion, parsley and stock.
  • Blend until the mixture forms an almost smooth, thick paste and roll into small balls. Place on baking tray Flatten into burger shapes with your hands.
  • Brush the burgers lightly with the oil and bake for 10 mins. Remove from the oven and carefully turn over using a spatula. Return to the oven for a further 7 mins until the burgers are cooked through.

Serve with onion gravy and lots of seasonal veg.

Onion Gravy

  • 3 onions
  • 3 tbsp olive oil
  • 2 tsp Tamari sauce
  • Sweat the onions in the olive oil on a low heat for 15 mins until soft and translucent.
  • Add a little water under the onions and cook for a further 15 mins.
  • Blend the onions and pour into a bowl. Add the Tamari sauce and serve.

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Make friends with fennel

Fennel has a delicate, fresh aniseed flavour. It marries so well with so many dishes that you’ll wonder how you lived without it. There are three parts of the fennel plant we can use: the bulb, seeds and fine leaves. The only inedible parts really are the hard stalks, but these are still excellent in stocks.

Fennel is the perfect partner for any seafood dish, so serve it on the side as a salad or a roast vegetable. You can also stuff a whole fish with fennel and lemon slices or bake fish in foil parcels with fennel and lemon.

It’s the fennel seeds in tea that are well known as a digestive aid. Fennel is soothing on the digestive tract and nursing mothers can calm colicky babies by eating fennel.

Fennel is very good at stabilising blood-sugar levels and food cravings, so has been used for many years as a useful tool in weight loss and managing cravings, especially sugar cravings. Fennel seeds are also mildly diuretic and cleansing to congested lymphatic systems. In plain English, fennel is great for fluid retention and cellulite.

Rich in phytoestrogens, fennel helps relieve hormonal problems such as PMS and menopausal symptoms. And as it is soothing on the whole abdominal region it can only bring relief. It might also relieve the uncontrollable urge to scoff mountains of chocolate at that time of the month.

Fennel is in season at the moment so make the most of this wonderful vegetable. Finely slice it into salads or wrap the bulbs in foil and roast on the BBQ.

Baked Fennel with a Crispy Topping

  • 3 fennel bulbs, stalks removed, cut into quarters (reserve the delicate leaves)
  • 2 tbsp olive oil
  • 1 clove garlic, crushed
  • Zest of 1 lemon
  • 50g breadcrumbs
  • 50g grated Parmesan cheese
  • 2 tbsp chopped fresh flat-leaf parsley
  • salt and pepper


  •  Preheat oven to 190C.
  • Place fennel on a baking tray, brush with half the olive oil and season with some salt and pepper.
  • Mix the rest of the olive oil with the breadcrumbs, cheese, lemon zest, parsley and garlic. Season with salt and pepper.
  • Bake for 25-30 minutes until the fennel is softened and the coating is crispy.
  • Garnish with the fennel leaves.

Source: Irish Independent

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Drain and rinse a 400g can of chickpeas and whiz in a food processor with a teaspoonful of ground cumin, a garlic clove, juice of a lemon and a tablespoon of olive oil to make a smooth paste.

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Fry a chopped onion and garlic clove until soft, add a can of drained chickpeas, a teaspoon each of ground cumin, coriander and baking powder and finely chopped fresh coriander. Mash together with a fork and make into small cakes. Fry until golden.

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Tofu, Mango and Sesame Salad


400g/14oz tofu

2 tablespoons sesame seeds

1 head oakleaf lettuce

1 large, ripe mango

2 tablespoons soya sauce

Freshly ground black pepper

3 tablespoons sesame oil

2 tablespoons lemon juice

125ml/4fl oz cream

1-2 teaspoons fresh root ginger

2 teaspoons clear honey

1 tablespoon snipped chives


Cut the tofu into 1cm/halfinch slices and put them on a clean, folded tea towel.

Cover with a board, weigh it down and leave for about 15 minutes.

Meanwhile, toast the sesame seeds in a pan over moderate heat, turning frequently.

Separate the oakleaf lettuce into leaves, wash and shake dry.

Peel the mango, cut the flesh into thin strips and discard the stone.

Drizzle half the soya sauce over the tofu slices and sprinkle with pepper.

Heat 1 tablespoon of the sesame oil in a pan and fry the tofu slices, seasoned side down, for about 5 minutes.

Pour over the remaining soya sauce and season with pepper again.

Turn the tofu and fry for a further 5 minutes.

Beat together 1 tablespoon of the remaining oil and half the lemon juice.

Toss the salad leaves in this mixture and arrange in a salad bowl.

Mix together the cream, the remaining oil and lemon juice, the ginger, honey and chives to make a dressing, and pour over the salad.

Arrange the mango slices on top and scatter over half the sesame seeds.

Dice the tofu, arrange it in the bowl, and sprinkle over the remaining sesame seeds.

 Recipe from RTÉ Food

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Adzuki Burgers


175g/6oz adzuki beans, soaked overnight and simmered until very soft or 2 tins of beans

3 sticks celery (about 75g/3oz), finely chopped

175g/6oz onion, finely chopped

2 cloves garlic, crushed

175g/6oz carrot, washed and grated

175g/6oz breadcrumbs

Fine sea salt and freshly ground black pepper, to season

2 eggs, beaten

Oil for frying


Drain the beans well and mix in a bowl with the remaining ingredients, stirring in the eggs last.

Form into patties, and fry for a few minutes on each side, over moderate heat, until the vegetables have softened and the burgers are nicely browned.

Serve with brown rice and a green salad for an inexpensive yet substantial meal.

Recipe from RTÉ Food

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