Tag Archive for recipes

Recipes from Tony Keogh – Head Chef at Cornucopia


Still unsure of what to do with your leftovers? Tony Keogh, one of the chefs who gave a cooking demonstration at the Feeding 5,000 Dublin event, has shared some recipes to help you out.

Tony is head chef at Cornucopia, Dublin’s best-known vegetarian restaurant.




Boxty or bacstai in Irish means “poor house bread”. It is a potato pancake and different variations are found throughout the country. It is usually a made from grated raw, mashed potato or a mixture of both which is shaped into a patty and fried. This is a great way to use up leftover mash or old potatoes. The addition of peas in the following recipe makes it a great way of using up Sunday dinner leftovers. I have used scallion tops in the sauce as these often end up in the bin as in Ireland we tend to use only the bottom end of the scallion in salads.

400 grams of leftover potato,

40 grams melted butter

60 grams flour

Juice of half a lemon

50 grams of peas/corn/cabbage/leeks


Oil for frying

Sauce 50 ml mirin or sherry

400 ml tin of coconut

60 grams of spring onion tops


150 grams mushrooms


Firstly grate the potato, add the salt and lemon and give them a good squeeze. Some liquid will escape. Do no not discard this. This starchy liquid will help to bind all the other ingredients. Add the flour, the melted butter, the leftover veg and the seasoning.

Shape the mixture into patties you should get about 6 from this quantity. Heat some oil in a large frying pan or skillet. When it is sizzling, lower the heat to medium and add the patties. Fry the patties on each side for about five minutes on each side.

Meanwhile make the sauce and fry the mushrooms. In a small saucepan heat the mirin and sherry. Allow it to reduce for a minute before adding the coconut milk. Reduce for a further five minutes before adding the spring onion tops. Blend to a velvety sauce. While this is happening fry the mushrooms in some hot oil.

Flood each plate with a ladle of sauce and top with the two boxty and the mushrooms.


Beetroot and feta with yogurt, dill and greens

Apart from bread, apples and potatoes, according to stopfoodwaste.ie, yogurts, milk and salad ingredients also top the list of food stuffs that end up in the bin. This simple salad makes use of both. If whole raw beetroots are not your thing, thinly sliced vacuum packed will suffice. Otherwise some grated swede or some extra carrot or thinly sliced apple or pear will work just as well.

120 gram shredded beetroot

finely chopped white scallion about 60 grams

1 carrot grated about 90 grams.

100 grams feta

150 grams yogurt

Heaped teaspoon ground toasted cumin

Dessertspoon of chopped dill

Dessertspoon of lemon

50 grams of leaves [rocket, spinach, any leftover greens]



In a large bowl combine the beetroot, carrot, scallion, cumin, lemon and a pinch of salt. Fold in the yogurt and the dill. Lastly crumble in the feta and seasoning

Mound the salad onto each plate and top it with a small pile of dressed or undressed salad greens



Different variations of migas or “crumbs” in English are found in Spanish, Portuguese and tex-mex cuisine. This is a great way to clear your vegetable drawer and bread bin. The following is a take on the Portuguese version. Most leftover bread will do. In the following recipe I have used some fresh basil pesto instead of the garlic to add some more flavour. Shop bought pesto will do just as well and will save you some time.

You will need;

200 grams of leftover bread

Olive oil for coating the bread

100 grams of cabbage or kale

Tin of chickpeas, rinsed and strained

2 heaped dessertspoons of pesto

Some olive oil for frying



Roughly chop or tear the bread into a bowl, add the olive for coating, the amount needed will vary depending on the bread and how old it is. Older bread will absorb more oil. Heat the oil in the frying pan over a medium heat and add the bread.

After a minute or two, add the kale, or cabbage, stir to combine and add the pesto.   Cook for a further few minutes. Stir in the chickpeas and seasoning. Cook for a further 2 minutes or so.

Serve immediately.


Thanks again to Tony Keogh for those great recipes, if you try them out, be sure to let us know how you got on!

Three Great Recipes from the Soul Food Company


Maggie Lynch of the Soul Food Company is not only giving a cooking demonstration at the Feeding 5,000 event, she also gave us three fantastic recipes for your leftovers. They’re all really healthy and nutritious, give them a try and let us know how you get on! 


Mexican Bean and Chrizo Soup


1 medium onion [200 grams] – finely diced
2 cloves garlic – crushed
1 carrot large – diced – 100 grams
½ small butternut –diced -200 grams
2 potatoes – diced
100 grams – Aduki/Kidney beans dried /soaked and cooked or 400grams tin beans
1 heaped teaspoon cumin
½ teaspoom chilli flakes
½ teaspoon smoked paprika
1 tablespoon tomato puree
1 x 400 grms tinned chopped tomatoes
½ chrizo sausage – diced
1 litre chicken stock
Fresh coriander to garnish
Natural yoghurt /soya yoghurt / crème friche to serve


1. Lightly cook chrizo in olive oil in a saucepan for 1-2 minutes, remove from pan
and set aside til later.
2. Gently fry onion in a little olive oil for 5 minutes, add carrot, potatoes and
butternut squash gently cook for approx 10 minutes or until all vegetables are
softish. Add in spices-cumin, chilli flakes, smoked paprika continue to cook for
2-3 minutes.
3. Add puree, tomatoes, aduki beans and stock, simmer for 10-15 minutes.
4. At this stage you can either leave soup chunky or blend slightly.
5. Lastly add back in the chrizo and fresh coriander and simmer for another few
6. Serve with a large dollop of yoghurt and chunky bread
Top Tip – Alternative ideas for soup: Cut vegetables chunky and have a lovely veggie
casserole, add in prawns mussels or any meaty fish and you end up with a large
seafood stew, alternativey add chicken which is cut into chunks and you have a
chicken veggie and bean casserole. Use soup as a base sauce over meat balls. As a
base sauce for a veggie lasagna to tossed over pasta etc etc…Freezes really well and
is a good source of protein fibre and vitamin A.


Thai Fried Rice with Left over Chicken


220 grams cooked brown basmati rice
200 grams left cooked chicken, gentle cut into slices
1 tomato, seeded and cut into strips
100 grams white onion, cut into thin slices
40 grams spring onion, cut into 2cm lengths
10 grams (1/4-1/2 ) red chilli, seeded and finely diced
2 eggs, organic or free range, beaten
1 ½ teaspoon fish sauce
1 ½ soya sauce
½ teaspoon sugar
¼ teaspoon cracked black pepper
1 teaspoon deep fried garlic slices (opt)
1 tablespoon coconut oil/sunflower oil
25 grams greens, e.g. kale, spinach, chard


1. Heat deep pan or wok, add oil, add eggs and scramble lightly for about 15 seconds
2. Add chicken and stir about 30 seconds
3. Add rice and stir until rice separates
4. Add tomatoes and white onion and stir for 1 minute
5. Add deep fried garlic, fish sauce, soya sauce, pepper & sugar – stir for 1 minute
6. Add spring onion and chilli. Cook briefly, mixing gently.
7. Serve with lime wedges, sliced cucumber, tomato and oriental leaves
Top Tip – Use uncooked prawns, raw chicken strips, pork, tofu or a selection of vegetables.
* Brown rice is high in fibre and a whole suite of vitamins (speciall B-complex) & minerals.


Roast Chicken with Pearl Barley Tabouleh


200 g pearl barley (pre-soaked)
20 g mint leaves – chopped fine
40 g flat parsley – chopped fine
2 plum tomatoes – seeds removed and finely diced
1 small red onion – finely diced
2 tablespoons lemon juice
2 tablespoons good quality olive oil
Seasoning of sea salt and cracked black pepper
A handfull of baby leaves (e.g. pursane, baby spinach, watercress)
½ pomegranate seeded (opt)
2 cooked chicken breasts, lightly shredded
100 grams Feta cheese (opt)


1. Rinse pearl barley really well. Cover with boiling water and simmer for approx 30 -
40 minutes, allowing the pearl barley to cook but still leaving a little bit of bite in
the grain. When cooked, rinse under cold water, drain and set aside.
2. De-seed pomegranate, rinse and set aside. Chop mint and flat parsley then add to
barley. Add diced tomato, red onion, lemon olive oil, baby leaves and seasoning.
Mix in half the pomegranate seeds. Gently mix through two thirds of thr shredded
chicken Place on serving platter and top with rest of chicken & pomegranate
Top Tip – Leave out chicken and crumble in some aged barrel fetta for alternative option.
Barley has a low Gi, and ideal for those trying to loose weight, it has a soothing and
warming to the digestive system when you feel under the weather.

We Want Your Recipes

Anna leftovers

Do you have any great recipes for your leftover food? Then we want to hear from you!

We’ll be featuring the best recipes right here on the blog, so if you can do wonders with waste food send us the details – ingredients, method and if you have a picture send that too. Just use the contact us section of the site or email us: info@voiceireland.org

Over the next few weeks we’ll post some of our own, so if you aren’t inspired yet, you will be!


Image © User: bcmom / flickr.com / CC BY 2.0