The solution to all of life's problems?

You know when someone or something makes you angry? I mean really, really, angry. When you're so pissed off that you actually run out of words and the ability to speak is replaced with an uncontrollable desire to smash plates or faces or walls. The type of anger that only comes around once or twice in your life (or monthly depending on how things go for you).
There are two options with this type of anger. You can succumb to it..which may result in having to buy a whole kitchen worth of crockery or a restraining order and time in court..OR you can beat the crap out of a punch bag(or pillow) and then use the remaining energy to create something fabulous. Or two things fabulous, which will both sooth and relax you and make you forget why you were angry in the first place. Because nothing could be wrong in a world that contains these two beauts.

The first is a seasonal recipe. Summer to be precise, but who doesn't want a bit of sunshine on the darker days of autumn and winter. It is also alcoholic. Win win. The second is a Asian salad which can soak up the alcohol.
I love making cocktails. Especially ones that aren't easily available in rural Ireland. Every back street pub can throw together a mediocre Mojito or Sex on the Beach (And charge handsomely for it). So on a trip to Dublin this year I was lucky enough to stay in a fabulous hotel who's cocktail bar was sheer nirvana. The cocktail menu was 5 pages long, peppered with ingredients I never knew existed and I had great fun picking out cocktails for me and my mother. The only problem was that 2 cocktails set me back 20 euro..so I savoured them.

This cocktail is a take on the traditional pairing of peaches and cream. The problem with peaches in Ireland is that no matter when you by them, even at the height of the season, they are always under-ripe. Nothing nice about a hard peach. One of the nastiest things available.

You will need for 1 cocktail:
55ml Bacardi
17.5 ml Créme de Péche ( you can use Peach Snchapps but it won't be as thick -tastes fine though)
35.5 ml low fat cream
Dash of sugar syrup
8 large ice cubes

To make sugar syrup

1. Blend all the liquid ingredients with the ice.
2. Pour into a pre-chilled coupe glass.

The second recipe is a really simple, but incredibly tasty salad. I know some people don't consider salad a meal..I really think it's a culturally hang-over here in Ireland (and other places too). It's not a proper meal unless its meat and 3 veg. That kinda attitude makes me cringe. The amount of times I've eaten in ''restaurants'' in Ireland in the past where an over-cooked (or reheated) piece of meat is presented with cold balls of mashed potato, rock hard strips of carrot and boiled to death cabbage is passed off as ''cusine''..all drowned in packet gravy. Shudder. No, I'm not a snob. But if you're going to charge for food and least make the effort to make it taste nice. Just because you proffer up a plate big enough to feed 3, doesn't equate to value. Thankfully such ''restaurants'' are becoming a rarity..thought the ubiquitous carvery is still guilty of much of this. That was all slightly off the point. However, I would be more than delighted to get this salad served to me in any restaurant, and it's perfect for after a cocktail. The chicken needs to be marinated, all the prep can be completed in advance,  the work load is minimal and doesn't require the manipulation of dangerous kitchen implements. 

You will need: (serves six)
4tbsp soy sauce
4tbsp hoisin sauce
4tbsp tomato ketchup
3tbsp honey 
2 garlic cloves finely chopped
1tbsp grated fresh ginger
1tsp sesame oil
1/4tsp five spiced powder
4small free-range skinless chiken fillets
2 red peppers, quartered
40g shiitake mushrooms
4tbsp oilive oil
4tbsp orange juice
1tbsp lime juice
200g sugar snap peas, trimmed
lettuce or spinach

1. combine the sauces, honey, garlic, ginger, sesame oil and five spice in a plastic box. Add chicken and turn to coat. Cover and chill for at least 4 hours or over night.
2. Preheat the grill to high ad the oven to 180C/Gas 4. place the peppers on a baking tay lined with baking paper and grill, skin side up for 5-10 mins until blistered and blackened. Put in a plastic bag and leave for 10-15 minutes. 
3. Once cool enough to handle, remove the skins, then slice.
4. Meanwhile, place the chicken on the baking sheet. Keep the leftover marinade.. Bake for 15-20 minutes. Turn over the chicken,add the mushrooms, drizzle with olive oil and bake for a further 10 minutes until both are cooked. 
5. Set aside to cool.
6. Place 125ml reserved marinade in a pan with the oil, orange juice, lime juice and 1tsp honey. Bring to the boil, then reduce the heat and simmer for 5 mins until reduced and thickened. Let cool
7. When ready to serve, slice the chicken and toss in a large bowl with the mushrooms, peas, peppers and salad leaves. Drizzle over the cooled dressing 

EAT! 

Both dishes will relax you and will highlight the good things in life. Also good for a night in with friends or a pre night- out dinner.