Enjoy the splendours of excellent cooking born from both family tradition and the imagination of fine chefs from around the world. When one recipe may seem familiar to you, remember that on the other side of the world this may be totally new to another. Embrace the vastness of new ingredients our world has to offer, so take your own voyage into the heart of the aromas and flavours of herbs & spices. Be daring, have fun, try out your own variations, the possibilities are endless!
2kg Boneless sirloin roast beef, top round roast or any good quality beef roast with a layer of fat on top.
1 onion finely chopped.
1 celery stalk finely chopped.
1 bell pepper finely chopped.
3 - 4 teaspoons of OHCo. Cajun Spice.
Combine the OHCo. Cajun Spice with 2 tablespoons of either OHCo. Chilli Savory oil or Irish Garden Herb oil.
Place the roast in a large roasting pan, fat side up.
Make 6 to 12 deep cuts into the meat to form pockets down to a depth of 2cm from the bottom. Fill these with the above seasoned vegetable mix keeping about 1 tablespoon of the vegetables to rub over the top of the roast.
Slow cook, uncovered at 150°C for 3 hours for medium or slightly less for rare.
Lightly season with OHCo. Herb Sea salt, drizzle with juices from the pan & serve immediately.
1 Pork steak approximately 500g.
2 - 3 tablespoons of OHCO. Jamaican Spice Rub.
3 tablespoons of Honey.
10 ml of Dark Jamaican Rum
100ml of double cream.
Rub OHCo. Jamaican Spice rub on the pork, covering completely.
On a very hot pan braise seasoned pork until golden brown all over.
Remove. Cover & place in pre-heated oven, 180 °C for approximately 45 minutes.
When cooked pour honey and the dark Jamaican rum over the pork.
To create a sauce add cream to the juices and reduce over heat for 2 minutes.
Serve with roasted potatoes & vegetables seasoned with OHCo. Atlantic Herb Sea salt.
Alternatively BBQ the pork!
4 x 170g Tuna Steaks
2 - 3 tablespoon OHCo. Irish Garden Herb Oil.
20g OHCo. Brooklodge
50g Sesame Seeds.
½ Medium fresh Pineapple peeled and cut into 1cm slices.
1 small red onion, sliced.
2 tablespoon fresh
2 Jalapeno peppers, seeded
2 tablespoons lime juice.
Grill the pineapple slices, uncovered, over medium heat for 5-7 minutes on each side.
Chill for 30 minutes.
Dice the pineapple, place in a bowl, stir in the onion, jalapenos, coriander and lime juice.
Place in the fridge and chill for 1 hour.
Brush the tune steaks with OHCo. Irish Garden Herb Oil & season with the OHCo. Brooklodge Steak Rub.
Coat the steaks with the sesame seeds and stir in a hot pan with oil.
Cook the steaks for 2/3 minutes on both sides.
Serve with the pineapple salsa and perhaps
45g OHCo. Indian Curry Spice
2 tablespoons OHCo. Chilli Savory oil
2 onions finely chopped
4 cloves garlic fine
2 tablespoons grated fresh ginger
1 red chilli deseeded and chopped
500g diced chicken breast
100g salted butter
1 tin coconut
1 tin chopped tomatoes
Juice of 1 lime
1 bunch chopped coriander for garnish
1 punnet of cherry tomatoes
Marinade chicken with 1 tablespoon of OHCo. Indian curry spice & the lime juice.
Sauté onion, garlic, ginger & chilli until soft in OHCo. Chilli Savory Oil.
Add the remaining OHCo. Indian curry spice cook for ten minutes on low heat.
Add coconut milk & tinned tomatoes bring to the boil & cook for another 10 minutes.
Add marinated chicken & poach in sauce for 10 minutes or until tender.
Garnish with fresh coriander & cherry tomatoes & serve with boiled basmati rice.
1 chicken breast
10mls OHCo. Irish Garden Herb Oil
20g OHCo. Dukkah Seaweed & Spice Blend
50g puy lentils
1 clove garlic
Put Puy lentils in cold water & cook until tender.
Dice shallots, garlic, carrot & leek then sauté in oil until soft.
Add cooked lentils and season with Atlantic sea salt & OHCo. cracked black pepper. Set to one side.
Peel & put potatoes in cold water & bring to the boil, cook until soft & mash with the cream, butter & season with OHCo. black pepper & sea salt.
Sear chicken breast in a hot pan in some oil, then roast in oven at 180 for 15 minutes.
When cooked toss in OHCo. Dukkah Seaweed & Spice blend.
Finish the dish with OHCo.Irish Garden Herb oil.
1 free range pork shoulder
300g green beans
20mls OHCo. Organic Herb Co. Irish Garden Herb oil
1kg of roosters
1 bunch spring onions
10 sprigs of thyme picked & chopped fine
10 sprigs of rosemary picked & chopped fine
2 teaspoons of Tabasco
100 ml of cognac
100 ml of port
Salt to season
3 pinches of nutmeg
2 tablespoons of smoked paprika
3 tablespoons of Worcestershire sauce
Mix the marinade in a bowl & rub over the meat.
Tie the shoulder of pork with butcher’s
string, not too tight! Season the outside with
Sear them all around until golden in a hot pan, place in roasting tray. Cook in the oven at 180 degrees for 1 hour 45 minutes to 2 hours until tender.
To make the champ mash, peel the potatoes & cover with cold water, boil until soft, strain & mash.
Finely chop the spring onion & parsley.
Sauté the spring onion in the butter until soft, add the mash potatoes, cream & parsley.
Season with Atlantic sea salt and OHCo. cracked black pepper.
Blanch the green beans in boiling salted water.
2 White Fish Fillets
4 Tablespoons of OHCo. Jamaican Spice Rub
25g of Butter
OHCo. Chilli Savory Oil
Lightly coat both sides of the fish fillets with melted butter.
Sprinkle OHCo. Jamaican Spice Rub generously on both sides of the fish. Then transfer the buttered & seasoned fish to a very hot skillet,
(it can’t be too hot.) Add a teaspoon of melted butter on top of the fish.
After about 2 minutes, turn the fish over for another 2 minutes. There will be plenty of
smoke as the fish blackens.
Serve hot with a light drizzle of OHCo. Chilli Savory Oil.
Organic vegetables an essential part of a meal, both for their taste & quality. Be sure to use vegetables that are in season in your part of the country! I simply season vegetables lightly with either of the following: OHCo. Brooklodge Spice, Jamaican Spice, Cajun spice blends or our Atlantic Herb Sea salt, then sauté them over very high heat in butter. This quick cooking method really brings out the clear, colourful taste of each vegetable. I usually adjust the sizes of the vegetable pieces & add tougher vegetables to the pan first so they will all cook at the same time. To serve drizzle a few drops of oil, either OHCo. Coriander, Fennel & Dill, Chilli Savory, Mediterranean or Irish Garden Herb oil, it’s that simple!