In the Kitchen

In association with Sligo Today

Chicken Satay

Added: 19/04/18 : 10:09:32

Serves 4 


4-6 breasts of chicken, cut into cubes


  • 1 tablesp. soy sauce
  • Half tablesp. rice vinegar
  • 1 tablesp. oil
  • Half tablesp. red curry paste


  • 1 can coconut milk
  • 1 tablesp. red curry paste
  • 2 cloves garlic, chopped
  • 1 tablesp. fish sauce/soy sauce
  • 1 teasp. sugar
  • 1 tablesp. peanut butter
  • 1 tablesp. fresh coriander, chopped

To Cook

Thread the chicken pieces onto eight skewers. Place in a shallow dish. Mix the marinade ingredients together. Pour the mixture over the kebabs and leave for half an hour

Mix the sauce ingredients together and simmer for 5-10minutes. Grill the kebabs for 5-6 minutes on each side.

Serving Suggestions

Serve the sauce with the kebabs, some rice or noodles and a side salad.

French Toast and Caramelised Plums

Added: 19/04/18 : 10:16:18

Serves 4 

Cooking time:


  • 4 eggs
  • 125 ml milk
  • 8 slices bread (brioche if possible)
  • A little butter for cooking

To Serve 

  • 8 ripe plums, halves and stoned
  • 2 tablesp. sugar
  • Maple Syrup

To Cook

Mix the eggs and milk together then pour the mixture in to a shallow dish. Soak the bread in the mixture for a few minutes. Heat a large pan , add a little butter and cook the French toast until golden on both sides. Heat another pan , dip the plums into the sugar then place cut side down on the hot pan and allow the sugar to caramelize but donít let it burn! When all the plums are ready serve with the French toast and maple syrup.

Nutritional Analysis per Serving

Protein: 14g 

Carbohydrates: 80g 

Fat: 11g 

Iron: 2.5mg 

Energy: 473kcal