Cycling around Vancouver

Expanding the bike route network is important in Vancouver’s effort to reduce traffic congestion to become more sustainable. So Lisa and Catherine take to the streets to cycle through Vancouver bike routes.

Prawns Mango & Papaya Salad with a Tangy Salsa

Serves 4


For the Dressing

1 orange, juice only
 1 lime, juice only
½ tsp. sesame oil
3 tbsp. olive oil
½ red chili, finely chopped
1cm fresh ginger, grated

For the Prawns

A handful of coriander leaves, roughly chopped
1 garlic clove, chopped
1 lemon, juice only
2 tbsp. olive oil
1 tbsp. sesame oil
12 large prawns, head and shells removed, deveined
Lemon wedges, to serve


To make the dressing, combine all the ingredients in a bowl and set aside. For the salad, arrange the diced mango, papaya slices, cherry tomatoes and cucumber ribbons on a large serving platter.  Sprinkle the coriander leaves on top and spoon over some of the dressing.

To prepare the prawns, place the coriander leaves, garlic, lemon, sesame oil and olive oil into a bowl. Add the prawns and leave for about 10 minutes. Season with salt and pepper. Preheat a pan or chargrill pan on a medium to high heat. Using tongs transfer the prawns onto the chargrill pan and grill for about 1 to 2 minutes on each side. Add the marinade to the pan and arrange the prawns on the salad and spoon over a little more salad dressing.

Serve immediately with lemon wedges.

Dinner in the Desert

Catherine and Aoife enjoy an amazing Arabian desert buffet with every type of food.Including live performances from belly dancers.

Bonnington Hotel Dubai

Catherine and Aoife take a trip to Bonnington hotel located in the heart of Jumeirah Lakes Towers along Sheikh Zayed Road, just opposite Dubai Marina. They meet their Irish chef and sample a few dishes.


Serves 6 as a starter or 4 as main course
400g chicken breasts
2 tbsp. butter
1 medium onion, finely diced
2 garlic cloves, crushed
1 medium red chilli, deseeded and finely diced
1⁄2 fennel bulb, finely sliced
100ml apple juice
400ml vegetable stock

For the Soup

4 tbsp. butter
4 tbsp. flour
1 tbsp. mild curry powder (or spice mix of your choice)
500ml vegetable stock
200ml cream
Salt and freshly ground black pepper

For the Topping

1 medium carrot, peeled and finely diced 1⁄2 fennel bulb, finely diced 1⁄2 celery stick, finely diced,2 tsp. chopped parsley, 4 tbsp. sour cream, to garnish

For the Broth

In a large saucepan over medium heat add some oil, then add butter and stir over a medium to high heat. Add the onion, garlic, chilli and sauté for 4 to 5 minutes. Add the fennel and simmer for a further 2 minutes. Pour in the apple juice and bring to the boil. Stir in the vegetable stock and bring to the boil again before adding the chicken breasts, cover with a tight-fitting lid and simmer for 12 to 15 minutes, until the chicken is fully cooked but not overdone. Take out the chicken fillets and set aside to cool. Then shred the chicken with two forks into small bits.

For the Soup

In a large saucepan over medium heat add some oil and heat, add your spices and stir, then add butter and continue to stir and melt the butter making sure not to burn it, add the flour and continue to stir keeping it moving so the butter and flour don’t burn. Pour in the broth cooked earlier, plus add in the stock turn up the heat until it thickens slightly.

Return the chicken to the saucepan and heat through. Add the cream and stir well. Check the seasoning, adding salt and a little freshly ground black pepper to taste. To serve, ladle the soup into warm bowls. Top with the finely chopped vegetables and garnish with a little sour cream.


Flat Bread  


300g plain flour (all-purpose flour) 
keep extra on hand for dusting & adjusting dough
1/2 tsp salt
50g butter (1.75 oz)
185 ml of milk
1/2 tbsp oil (for cooking)


Combine butter and milk and heat until butter is just melted – on stove or in microwave. Combine flour, salt, butter and milk. Sprinkle work surface with flour then knead for a few minutes until it is smooth – it doesn’t need much kneading. Add extra flour if the dough is too sticky. Wrap with cling wrap and rest at room temperature for 30 minutes or so.

Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8″ / 0.3cm thick rounds. Heat 1/2 tbsp olive oil in a non stick pan over medium heat – or lower if you have a heavy based skillet. 

Place one flatbread in the pan, cook for around 1- 1 1/2 minutes – it should bubble up then flip and cook the other side, pressing down if it puffs up. There should be smallish golden brown spots on both sides Stack the cooked bread and keep wrapped with a tea towel – the moisture helps soften the surface, making them even more pliable. Continue to cook with remaining pieces. 

Optional: Brush or spray bread with olive oil or melted butter, for a more luxurious finish. Or even with melted butter mixed with minced garlic for a garlic butter version!

Almond Cardamom Rosewater Cake

For the cake

200g softened butter
160g golden caster sugar
4 free range eggs
100g plain flour
170g ground almonds
2 tsp baking powder
1 medium orange, zest only
¾ tsp ground cardamom
4 tbsp pistachios, roughly chopped
3 to 4 drops rosewater
70ml milk, you may need more
Pinch saffron

For the syrup 

180g caster sugar
1 ½ lemon, zest, and juice
½ orange, zest, and juice
3 drops rosewater
Icing sugar, to dust
3 tbsp pistachios, to decorate
Roses and petals, to decorate (organic)




Preheat the oven to 180°C/fan 160°C/gas 4. Line the base of a 20cm springform tin with parchment. Brush the sides with melted butter. Place the butter and sugar into the bowl of a mixer and cream until pale and fluffy. Add the eggs, one at a time. Fold in the plain flour, ground almonds and baking powder, orange zest, cardamom, and rosewater. Mix the saffron into the milk and pour it into the cake batter. Spoon into the 

prepared springform tin. Bake for 35 minutes until golden and cooked. Insert a skewer, when ready, it should come out clean. Transfer to a cooling rack.

To make the topping, mix all ingredients together. While the cake is hot, make holes in the cake with a skewer or carving fork, then evenly pour over the syrup. When cool, run a thin palette knife around the tin and remove it from the tin. When ready to decorate, place on a cake stand, dust the top of the cake with icing sugar, place the pistachio nuts around the rim of the top. Arrange roses and petals on top and serve.


450g shortgrain rice such as sushi
100g daikon radish 100g button mushrooms cut into strips100g courgette cut into strips
3 carrots cut into strips
1 red pepper cut into strips
100g red cabbage cut into strips
200g fresh spinach
300g sliced beef steak

2 tablespoons light soy sauce
2 garlic cloves toasted and thinly sliced 

1 large egg ( per person )
1 tablespoon of black sesame seeds
1 tablespoon white sesame seeds
1-2 Tbsp Gochujang Sauce 

Sesame Oil 

Beef Marinade

Marinade the meat overnight in 3 parts soy / 1 part sugar. Cook the rice in water and set aside. Heat the Dolsot – an ovenproof  Korean  stone bowl, if you don’t have one use any ovenproof dish (a cast iron pan or a casserole dish is perfect )

Bibimbap Method

In a frying pan stir-fry each ingredient separately and lightly in sesame oil and set aside. Fry, the daikon in sesame oil & set asideFry, the button mushrooms in sesame oil & set aside. Fry, the courgette in sesame oil & set aside. Fry the carrots in sesame oil & set aside. Fry the 1 red pepper in sesame oil & set aside. Fry the red cabbage in sesame oil & set aside. Cook spinach in sesame oil and add the toasted garlic. Finally cook in sesame oil the strips of beef and sauté for 2mins.

Before eating use a spoon or your chopsticks to stir everything together and mix the flavours. By mixing the ingredients fully within the bowl this will cook the yolk. Alternatively if you prefer a fried egg instead of the raw yolk add it as a fried egg on top of the dish and mix.

Kildare-South Korea 

In this week’s episode, Catherine first visits a stud farm in Kildare where she meets Grainne Hill, and it taught a delicious pork dish. from there she flys to the ‘Island of the Gods’, South Korea’s Jeju island. Where she meets Peter and samples some amazing Korean cuisine goes to tea rooms, meets 80-year-old women divers, and visits the local market. 

Spicy Chorizo Sausage with Rioja & Honey

Serves 4 as part of tapas
350g spicy cooking chorizo 
1 medium red onion, finely sliced
1 clove garlic, chopped 
1 tbsp olive oil 
1 bay leaf
350ml Rioja 
1½ tbsp honey 
Black pepper, to taste
Chopped parsley, to garnish 
Crusty bread, to serve

Slice the chorizo into bite-size pieces, then heat the oil in a frying pan and fry them until golden on all sides. This will take about 2 to 3 minutes. Drain on kitchen paper and set aside. Lower the heat and add the onion and sauté slowly until softened for about 4 to 5 minutes. Then add the garlic and cook for a further 1-2 minutes.

Return the chorizo pieces into the pan, increase the heat and pour in the red wine. Bring this to the boil and leave to reduce by two-thirds. Stir in the honey and reduce the liquid further by simmering it slowly for 5 minutes. 

To serve, sprinkle over the parsley and serve with crusty bread.