Sugar cookies

Ingredients:

225 sugar
225 butter
330 flour
1 egg, separated
1/2 tsp baking powder
1/2 tsp salt

Method:

Mix together the flour, salt and baking powder and set aside.
Cream together the sugar and butter. Add in the egg yolk and beat well. Add the egg white and beat for about 30 seconds. Finally pour in the flour mixture and beat for a further 30 seconds.
Divide mixture in two, wrap in cling film and refrigerate for at least 1 hour.
Preheat oven to 180C.
Roll out dough to approx 1/8 inch and cut out desired shapes.
Place on a baking tray and bake for 6-8 mins or until golden brown.
Remove from tray immediately and cool on a wire rack.

Tomato sauce for pasta

This is a sauce I have been tinkering with for quite a while and now I am happy with the result. Can be used as a base for spaghetti bolognese or with meatballs or just on its own. As with most of my recipes it is quite hot so the chilies can be reduced or removed if preferred. Maybe replace them with a 1/2 tsp paprika for a little heat and nice flavour.

Ingredients
1 small onion finely chopped
1 clove of garlic finely chopped
1 tin of chopped tomatoes
2 small dried chilies whole
1 tsp parsley
1/2 - 1 tsp mixed herbs
1/2 tsp cayenne pepper
1/2 glass red wine
salt and pepper
1 tbsp olive oil

Method
Put the onion, garlic and whole chilies in the pot with the olive oil and saute for 3-4 minutes to soften.
Add the rest of the ingredients, bring to the boil and allow to simmer for about 20 minutes.
Using a hand blender, blend the sauce to give it a smoother texture.

This makes enough for 2-3 servings but is easily doubled etc.

Guacamole

Also a first attempt so quantities etc may vary as time goes on.



1 ripe avocado

1/2 tin tomatoes chopped finely

1/2 small onion chopped finely

1 clove of garlic crushed

ground chili

juice of 1 lime



mash or chop very finely the avocado

mix together with all the other ingredients season to taste and serve.



Fresh chili would probably work better in this than dried but I didn't have any at the time. Also, fresh tomatoes can be used instead of tinned I just used them for convenience.

Tramore fried chicken

First attempt, measurements a bit sketchy, turned out nice but needs something else so will post any further attempts.

6 chicken pieces on the bone (I used oyster thighs)
3 tbsp flour
2tsp paprika
2tsp cayenne
ground chili
ground black pepper
salt
vegetable oil

Preheat oven to 180C
mix flour, paprika, cayenne chili salt and pepper in a plastic bag
coat the chicken in the mixture doing one piece at a time and place into roasting dish
pour 1 tbsp of oil over each chicken piece
place in oven for about an hour until crispy baste occasionally but do not turn

Joey's Salsa!

Well here it is, the salsa I have made for years and bring to most family gatherings which always goes down a treat. I always find it a good idea to taste a tiny bit of Chilli before I start so I know how hot they are and can then judge how many I want to put into the salsa.

Ingredients:
1 medium red onion
2 tomatoes
1 red pepper
4-5 red chillies
black pepper
salt
olive oil
1/2 tsp sugar
Juice of 1/2 lemon

Pierce the pepper and chillies with a knife and place under a hot grill. Blacken them on all sides - yes this means burnt so don't keep turning them just burn one side and turn over to the next. Once they are all blackened remove them and place them in a bowl with some cling film over to allow them to sweat and cool down. This makes it easier to remove the skin later.

Chop the onion and the tomatoes very finely and place in a bowl.

Once the chillies and pepper have cooled remove the skins and seeds and chop finely. Add these to the bowl.

Season with salt and pepper and sprinkle in the sugar.

Squeeze in the juice of the lemon and drizzle with olive oil.

Mix it all well and taste.

Extra chilli can be added if necessary or extra tomato will help cool it down if too spicy.
Works great just on crusty bread or with fajitas etc. This will keep in the fridge for 3-4 days but will be very strong smelling so be sure to keep it in a good airtight container.

Piri Piri toasted sandwich

There will be a lot of sandwiches appearing here over time because when all else fails you can go back to sandwiches! I am not a huge fan of what I call 'designer sandwiches' but I do like lots of flavour and more often than not a hint of chilli. This one is a typical Joey sandwich and the relish I use is quite hot but can be substitued with something like a red pepper relish, it still has the flavour but not so much heat.

Toasted Ham, cheese and piri piri relish:

2 slices of bread
butter (optional)
Sliced ham
Cheddar cheese
Piri piri relish
Black pepper and or chilli flakes
Mayonnaise (to serve)

Butter both slices of bread. Taking one slice put ham on first followed by the relish and finally the cheese. Grind black pepper and or chilli flakes on top of cheese.
Important part: place this under the grill open to allow the cheese to melt slightly before placing the second slice of bread on top - There is nothing worse than getting a toasted sandwich with cold cheese in the middle!
Toast the sandwich on both sides and serve with a generous spoonful of mayonnaise.
Simple but satisfying!