Happy Easter from Castlecourt 

Wishing you all a very happy Easter from Castlecourt. My two girls and I had a great time today. Get your Easter eggs, flowers  and other paraphernalia here!!

Happy Easter Meal from Tesco

Happy Easter to one and all!!! To help us celebrate Easter the very kind people at @Tesco_NIreland and @SERIOUSPR delivered some wonderful local produce yesterday!!


Three bags packed with enough produce for a couple of 4 course meals for 4 people!!


As you can see there was two tubs of Vegetable broth, 2 packs of lamb leg steaks (I will cook these Indian masala style), 1 lamb shoulder (I will slow roast this in Tandoori masala)- lamb being Northern Irish. Vegetables consisting of spuds, carrot & broccoli, cabbage (I will make slaw), tobacco onions, fresh rosemary and garlic.

For dessert there was two crumbles (Rhubarb and apple) and fresh custard. For the last course a selection of cheese, biscuits, preserves and grapes. There was also a nice bottle of Oxford Landing Cabernet Sauvignon Shiraz (which I gave away as we don’t partake in the juice of the vine!!!).

As can be seen enough food to last us over the holiday period!! Happy Easter from all of us to all of you and thanks to Tesco NI and Serious PR!!

Butter chicken tikka, butter beans and brown pilau

I treated my girls to a naughty but nice, east meets west meal of butter chicken tikka, butter bean masala and brown rice pilau. 


Let’s start with the brown rice which is whole grain rice, with the inedible outer hull removed. White rice is the same grain with the hull, bran layer and cereal germ removed and hence brown rice is healthier. To cook it requires 50% more water. I added some chick peas and daal to the mix and cooked with the requisite amount of water. The rice came out perfectly, separate and ‘dry’.

The butter chicken tikka was the piece de resistance!! I marinated two chopped chicken breasts in my tandoori masala paste overnight. I cooked this in my Halogen over (200oC 8 mins each side). This gave a perfectly cooked, slightly charred chicken mimicking a real charcoal tandoor. The masala sauce, which I had prepared earlier (recipe on request), was heated with ghee, onions and mushrooms. Once the chicken was ready I just added the chicken and juices to the sauce and simmered. 


Butter beans hail from South America and I used a tin of beans in water. I cooked these in pre prepared ‘tarka onions’ and ghee (again recipe on request-pls email me belfastfoodman@hotmail.com). 

I served the butter chicken and beans on top of the rice and hey presto dinner was served. The girls and I loved it!!!

Lamb kebabs in the Halogen Oven

My wife and I recently acquired our latest kitchen gadget, the Halogen Oven. I must say it really is the best thing since sliced bread!!! We use it all the time, it’s so versatile and cooks in no time at all-it even has a self clean mode!!!


I cooked some lamb kebabs, Chinese stir fried veg, salad and wraps. The kids had everything separate whilst my wife and I had the kebabs and stir fry in the wraps with salad on the side.



The kebabs were perfectly cooked in 15 minutes and minimum mess. They tasted amazing!! Thoroughly recommend the Halogen oven!!