Sarah Butler: These homemade 'fakeaways' are great for getting kids into the kitchen
With a little planning and a few staple ingredients, you can create meals that are just as satisfying as any takeaway — and far better for your budget, your health, and your family time.
That's exactly what these two recipes offer: the wholesome comfort of a homemade omelette, and the bold, crunchy joy of KFC-style chicken tenders—both bursting with flavour and made with love.
Omelettes are a lifesaver for busy households. Quick to prepare, easy to customise, and great for using up leftover bits of veg or cooked meats, they're a smart way to reduce waste while making something nutritious and delicious.
They're also a great way to get kids involved—choosing their own fillings or even cracking the eggs themselves.
On the other hand, fake-away nights have become a popular treat, and making your own crispy chicken tenders at home brings all the fun without the grease or additives. You control what goes in—and the results are far more rewarding (and affordable) than a drive-thru meal.
Together, these two recipes give you the best of both worlds: fast, feel-good food that brings everyone around the table.
Easy Veggie & Ham Omelette
recipe by:Sarah Butler
Omelettes are one of the most versatile and underrated meals around. Packed with protein, quick to make, and endlessly adaptable, they're perfect for any time of day—from breakfast to a light dinner.
Servings
2
Preparation Time
5 mins
Cooking Time
2 mins
Total Time
7 mins
Course
Main
Ingredients 4 eggs
2 tbsp milk
2 tsp butter
For the filling:
3–4 cherry tomatoes, quartered
½ spring onion, finely sliced
¼ red pepper, finely chopped
¼ yellow pepper, finely chopped
Handful of spinach
2 slices ham, finely chopped
40g red cheddar cheese, grated
Salt and pepper to taste
Method
In a bowl, whisk 2 eggs with 1 tablespoon of milk. Season lightly with salt and pepper.
Heat 1 teaspoon of butter in a non-stick frying pan over medium heat.
Pour in the egg mixture and let it cook undisturbed for about 30 seconds.
Scatter half of the filling ingredients over one half of the omelette.
Cook for another 1 minute until the eggs are just set.
Carefully fold the plain half over the filled side using a spatula.
Slide onto a plate and serve hot with brown bread, toast, or roast potatoes.
Repeat steps 1–6 for the second omelette.
Sarah's secrets
Prep your filling ingredients before you start cooking.
The omelette cooks extremely quickly, so having everything ready to go makes it fast and foolproof.
KFC-Style Chicken Tenders
recipe by:Sarah Butler
These homemade KFC-style tenders are a guaranteed crowd-pleaser, delivering all the crunch and flavour of your favourite takeaway—without the cost or mystery ingredients.
Servings
4
Preparation Time
30 mins
Cooking Time
12 mins
Total Time
42 mins
Course
Main
Ingredients For the coating:
2 cups all-purpose flour
2 tsp salt
1½ tsp dried thyme
1½ tsp dried basil
1 tsp dried oregano
1 tbsp celery salt
1 tbsp ground black pepper
1 tbsp ground yellow mustard
¼ cup paprika
2 tbsp garlic salt
1 tbsp ground ginger
3 tbsp ground white pepper
For the marinade:
1 cup buttermilk
1 egg, beaten
1 whole chicken (cut into 8 pieces) or chicken tenders
Optional:
MSG seasoning
For frying:
Sunflower or rapeseed oil
Method
In a bowl, mix all coating ingredients. In a separate bowl, whisk the buttermilk and egg.
Add oil to a deep pan and heat to a medium-high heat.
Dredge the chicken in the flour mix, pressing firmly to coat. Shake off excess.
Fry 3–4 pieces at a time for 12 minutes, turning halfway, until golden and cooked through.
Transfer cooked chicken to a warm oven while frying the rest.
Sarah's secrets
Double-dip for the ultimate crunch!
Dip the chicken in the flour, then the buttermilk, then dredge again trough the flour before frying.
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Extra.ie
3 days ago
- Extra.ie
Secluded South Dublin mansion with private pool hits the market
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Pic: Sherry Fitzgerald Bray | Entering through electric gates, the sweeping cobblestone drives lead you through landscaped gardens to what can only be described as an envious entryway to the superbly laid-out home. Stepping inside, the sense of space is something you can feel from the get-go. The use of neutral tones and plenty of bright colours, Tortugas blends natural light, exceptional living and bespoke design to create the ultimate family home with more than you'll ever need while calling this your own. The main reception room boasts several star qualities, including large windows, exposing the room to hours of natural light, an open fire and attractive oak flooring. There is plenty of room for two large sofas or a corner suite, depending on taste, making this the ideal room to retire to after an evening of entertaining. Capable of holding a dining table, special occasions will be a breeze – so, how many for Christmas dinner? 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Pic: Sherry Fitzgerald Bray | Take your pick of spectacularly decorated bedrooms, boasting lavish features such as fitted or walk-in wardrobes, underfloor heating and spectacular views of the countryside. However, the real jewel in the crown is the luxury, heated swimming pool, complete with dramatic lighting and wrap-around views of the mature, manicured gardens. Enjoy a morning swim, no matter the weather, without having to leave the house, and when you're finished, why not pop into your own private steam room for some much-needed R&R? Enjoy a morning swim, no matter the weather, without having to leave the house. Pic: Sherry Fitzgerald Bray | Heading outside, the gardens are something to behold. Designed by renowned designer Damien Keane, feast your eyes upon glorious flowerbeds, mature landscaping and manicured borders. At the top of the garden lies a tranquil decorative pond, adorned with blooming water lilies and a variety of vibrant aquatic plants. Beside it, an elegant Indian sandstone barbecue area offers a secluded retreat, beautifully framed by a lush bamboo border. A smooth sandstone walkway encircles the serene water feature, leading you gently back into the heart of the central garden. Tortugas, Rathmichael, is now on the market with Sherry Fitzgerald Bray for € 2,695,000. Tortugas, Rathmichael, Dublin 18. Pic: Sherry Fitzgerald Bray | Tortugas, Rathmichael, Dublin 18. Pic: Sherry Fitzgerald Bray | Tortugas, Rathmichael, Dublin 18. Pic: Sherry Fitzgerald Bray | Tortugas, Rathmichael, Dublin 18. Pic: Sherry Fitzgerald Bray | Tortugas, Rathmichael, Dublin 18. Pic: Sherry Fitzgerald Bray | Tortugas, Rathmichael, Dublin 18. Pic: Sherry Fitzgerald Bray | Tortugas, Rathmichael, Dublin 18. Pic: Sherry Fitzgerald Bray | Tortugas, Rathmichael, Dublin 18. Pic: Sherry Fitzgerald Bray | Tortugas, Rathmichael, Dublin 18. Pic: Sherry Fitzgerald Bray | Tortugas, Rathmichael, Dublin 18. 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Irish Daily Mirror
5 days ago
- Irish Daily Mirror
Get grilling with our guide to the best big bank holiday weekend barbecue
The sun is out - time to get grilling. It's rare we get a chance to cook outdoors in the Irish weather, so the decent summer we're enjoying has us breaking out the barbecues. The August Bank Holiday weekend is a great time for it, but many of us don't have much experience of barbecuing. So how to start? One of Ireland's top BBQ experts is John Relihan, head chef at Pitt Bros, Ireland's leading BBQ restaurant in Dublin's George's Street. The grill king told us all we need to know about hosting the perfect barbecue. He said that when it comes to barbecuing food, there are all kinds of meal combinations and a wide variety of meat cuts to choose from. Relihan suggests a starter of grilled mozzarella cheese, watermelon, tomatoes and prosciutto. 'You can add some almond nuts you've smoked and finish it off with a side salad, drizzled in lemon dressing,' he says. 'It's a lovely refreshing starter.' As a main course, he'd opt for a juicy sirloin steak, doused in Pitt Bros seasoning, before being cooked. 'Keep it simple: grill the steak and make some fire-roasted potatoes, sprinkled with seasoning and wrapped in tin foil before they're cooked - an easy option.' He recommends an Italian-style mezze bowl of grilled aubergine, courgette, red onion and peppers. Grilled tender stem broccoli and grilled corn on the cob, served with butter, are also easy sides. For dessert, he suggests grilling stoned fruit like peaches, nectarines or plums. 'Take out the seed, grill the fruit and add a little vanilla flavouring, some brown sugar and a pinch of ginger. Serve it with some vanilla ice cream, a little caramel sauce, and a dash of whiskey.' Here are John Relihan's tips for getting your grill on: Invest in a barbecue There are a wide range of barbecues on the market, which vary in price. 'You can pay thousands of euros, or you can buy something mid-range for €100 or €200,' says Relihan. 'But the cheaper it is, the less time it will last. For example, if you spend €100, it should last about a year, but by paying €300 you will get a few years out of it.' He suggests buying from a garden centre. 'The Arboretum in Carlow or The Orchard in Celbridge, Co Kildare offer affordable charcoal options.' Alternatively, you can cook using a gas or an electric BBQ. Ninja do a range of affordable air fryers which are also barbecues that smoke and grill. 'They're built for outdoors and they work really well,' says Relihan. 'You just plug it in and off you go.' Buy good charcoal If you opt to use charcoal, be sure to invest in a good quality product. A lot of the charcoal sold by big retailers has chemicals that cause toxic fumes and release smoke, which can be damaging to the lungs. 'That's why some people are afraid to barbecue,' he says. John Relihan from Pitt Bros Goodwood Fuel in Drogheda and Fuego Fuels are two companies that sell natural charcoal, made of real wood. Relihan suggests using a small amount of charcoal at first to avoid smoke. 'It's like salt on food: if you use too much you can't take it away,' he says. 'Start by using just a little charcoal, and as the barbecue heats up, you can add more using tongs.' Use quality meat We have some of the best meat in the world in Ireland, so whether it's sirloin or rib-eye steak, hamburgers, sausages or chicken wings, it's perfect for the BBQ. 'It's worth investing in good quality meat from your local butchers as you can taste the difference,' says Relihan. 'In addition, the seasoning you use is important.' The chef has created his own range of barbecue seasoning called Pitt Bros Sauces and Seasoning. 'They go on meat, chicken wings, spicy buns and Buffalo wings. The spicy mustard seasoning is just amazing,' he says. 'You just douse it on your meat and cook it.' Wood gives meat flavour Wood makes all the difference when barbecuing – whether you're smoking the meat or grilling it. Relihan recommends using cherry wood for steak and oak wood for pork. 'You can buy pellets or small chunks from Amazon online,' he says. 'It's also available in Good Wood Fuel and Fuego Fuels. I love cooking with orange wood. The key thing is not to use too much wood and to let the smoke smoulder. It makes all the difference to the flavour.' Make sure the grill is hot before you start Once your meat is prepped and ready to cook, make sure the grill is hot. 'Barbecuing is all about heat and control,' says Relihan. 'Cooking outside is the same as cooking with an inside oven. It has to be hot,' he adds. 'You'd never put a meal into the oven cold and it's the same with a barbecue.' Stay safe while barbecuing If you're cooking with charcoal, position the barbecue in the garden, a good distance away from anything that could catch fire. Be aware too that certain parts of the charcoal are hotter than others. Barbecue in the garden during summer 'There's a cold zone, a medium zone and a fire zone. If the meat starts to flare up and smoke while you're cooking it, simply remove it and put it gently in the area of the barbecue which has no fire underneath it and then add a cover,' says Relihan. Be patient and enjoy the ride As with any skill, practice makes perfect. 'The reality is you're going to make mistakes at first but be patient with yourself when you start,' he says. 'It's like when people were making banana bread during the pandemic, the first few attempts probably didn't work out, but if they stuck with it they got results. 'Barbecuing is very easy and people typically complicate it, but it should be an enjoyable, sociable experience, so open a bottle of beer, take it slowly and enjoy the ride!' The Top Five BBQ Food Safety Mistakes For BBQ season, Safefood released its barbecue safety tips, including the most common mistakes. Chef Adrian Martin said: "Getting the barbecue right is all about enjoying great food safely. "Simple steps like using a meat thermometer and keeping raw and cooked foods separate are key to a delicious and worry-free summer feast. "Follow Safefood's advice, and you'll be grilling with confidence." 1.A dirty grill: Grease and food residue can harbour bacteria. Clean your grill thoroughly with a brush and hot, soapy water before you use it and once it's cooled down afterwards. food in the sun: Perishable foods like salads, dips and raw meat should be kept refrigerated until they're served. Cooked leftovers should be refrigerated within two hours. frozen meat: Always defrost meat and poultry fully in the refrigerator overnight before grilling it to ensure that it's cooked evenly. raw and cooked meats: Use separate utensils, plates, and chopping boards for raw and cooked meat. Wash your hands thoroughly before and after handling raw food. Food on a barbecue 5. Undercooking meat: Don't rely on the appearance of meat. Use a meat thermometer to ensure that chicken, burgers, sausages and kebabs reach an internal temperature of 75°C. Alternatively, ensure meat is piping hot thoroughly with no pink meat remaining and that juices run clear. Additional Tips: Check your refrigerator before shopping and discard any expired items past their use-by date. Pre-cooking meat in the oven can save time. Ensure it's fully cooked before grilling for flavour. For more information on cooking meat safely and using a meat thermometer, please visit Meanwhile.... Irish families waste over €20 worth of food after every BBQ or picnic, a new survey has found. Summer is the peak season for food waste, with 52 per cent of Irish households saying they are most likely to go overboard with food that gets uneaten in the hotter months. Some 32 per cent report tossing out leftovers from BBQs and picnics, with salad being the most commonly wasted item. According to a survey conducted by One Poll for Too Good To Go, over half of respondents throw out leafy veg after dining Al-fresco. Out of 1,000 adults across the country, 61 per cent cited overestimating how much food they need as the primary cause of waste. In order to reduce waste, shoppers are encouraged to buy with realistic portion sizes in mind and track what gets eaten to improve future shopping. Freezing leftovers and getting creative with cooking is also a great way to use up any uneaten food. Too Good To Go partners with supermarkets and restaurants, including Aldi, SuperValu, SPAR and Offbeat doughnuts. Through its app, customers can buy surprise bags from these stores for a discounted price. This allows food businesses to sell their leftover stock at the end of the day and eliminate waste. Speaking about the survey, Machaela O'Leary, sales manager at Too Good To Go Ireland, said: 'Summer is a time to enjoy great food and company, but it's also when many households unknowingly waste food and money. 'With an average of over €20 being thrown away after each BBQ or picnic, there's a real need to plan smarter. Using tools like Too Good To Go to rescue surplus food can help families enjoy summer meals without the guilt.' Avid user of Too Good To Go Jackie Beecher, from Cork, said the experience inspires how she shops and plans meals. She said: 'Since I started using the app, I'm saving at least €20 a month on groceries all thanks to Surprise Bags from local award-winning Cork stores like Cameron Bakery, Davidsons Craft Butcher, Pana Bread and Ruairi's Kitchen. 'Beyond saving money, there's a great feel-good factor in reducing food waste and shopping sustainably. Whether it's planning a Sunday roast from a Butchers' Surprise Bag or discovering new spots while on holiday, the app is a key part of my routine." The sustainable shopper has some top tips for those using the app for the first time. To get the best surprise bags, she says users should set their catchment area to their postcode plus 25 kilometres, and favourite everything first then narrow down your choices. Jackie plans her weekly meals around what she gets in her surprise bag and then freezes what she doesn't eat, even leftovers from the bakery. While the Cork woman loves a good bargain, she encourages others to only buy a Too Good To Go Bag if they really need it - and not just for the good deal. Subscribe to our newsletter for the latest news from the Irish Mirror direct to your inbox: Sign up here. The Irish Mirror's Crime Writers Michael O'Toole and Paul Healy are writing a new weekly newsletter called Crime Ireland. Click here to sign up and get it delivered to your inbox every week
Irish Examiner
26-07-2025
- Irish Examiner
Sarah Butler: These one-dish wonders are perfect for summer evening madness
Between summer camp runs, late meetings, and endless household tasks, feeding a family can feel like a daily obstacle course. That's why having a few reliable, one-dish wonders in your recipe arsenal can make all the difference. Both the Classic Family Spaghetti Bolognese and the Honey and Mustard One-Pan Rice are designed with busy families in mind — they're hearty, fuss-free, and flexible enough to fit your schedule. The bolognese is a rich, veggie-packed staple that sneaks in goodness while pleasing even picky eaters. You can prepare it quickly, let it slow-cook while you get on with your day, and freeze any extras for a future meal. It's perfect over pasta, jacket potatoes, or even in lasagne — one pot, multiple uses. Meanwhile, the Honey and Mustard One-Pan Rice delivers big flavour with minimal clean-up. It's a complete meal in one dish: protein, carbs, and veggies all baked together, ready to serve. Best of all, it reheats beautifully for lunchboxes or leftover dinners. These are the kinds of recipes that work hard for you—nourishing, adaptable, and built to save time while keeping mealtimes enjoyable. Whether you batch cook on the weekend or throw them together on a hectic evening, they offer the comforting ease every family cook deserves. Classic Family Spaghetti Bolognese recipe by:Sarah Butler With just 15 minutes of prep, you can either pop it in the oven on low or let your slow cooker do all the hard work while you tackle the day. The flavours deepen beautifully over time, resulting in a rich, savoury sauce everyone will love. Servings 6 Preparation Time 20 mins Cooking Time 30 mins Total Time 50 mins Course Main Ingredients 1.5 lb minced meat 1 beef Oxo cube 2 carrots, diced 1 onion, diced 3 cloves garlic minced 1 celery stick, diced 4–5 cherry tomatoes, halved 1 carrot grated 1 small red pepper, diced 1 tbsp dried oregano 4 tbsp tomato purée 1 tin chopped tomatoes 500ml water Handful of fresh basil, roughly chopped Salt and pepper, to taste Olive oil and butter, for cooking 1 clove garlic, minced Method Heat a little olive oil in a large pan. Brown the minced meat. Once browned, stir in the crushed Oxo cube, 3 tablespoons of tomato purée, oregano, and season with salt and pepper. Set aside. In the same pan, melt a little butter. Add the onion, garlic, celery, cherry tomatoes, carrots and red pepper. Cook for 5–6 minutes until softened. Return the mince to the pan. Add the chopped tomatoes, remaining tomato purée, and water. Stir well. Bring to a gentle simmer. Then either serve immediately or: Transfer to a preheated oven (140°C, non-fan) covered, for 4 hours, or Use a slow cooker on low for 4–5 hours, stirring occasionally. Just before serving, stir in the fresh basil. Adjust seasoning if needed. Sarah's secret Perfect poured over pasta, spooned over potatoes or even tucked into lasagne, this sauce freezes beautifully. Very freezer-friendly—make a double batch and save half for another busy night. Honey & Mustard One-Pan Rice recipe by:Sarah Butler Busy weeknights call for recipes that are simple, satisfying, and require minimal cleanup—this Honey & Mustard One-Pan Rice is exactly that. Servings 6 Preparation Time 20 mins Cooking Time 55 mins Total Time 1 hours 15 mins Course Main Ingredients 50g butter 1 large onion, diced 3 garlic cloves, diced 3 chicken breasts, halved 1 tbsp plain flour 1 tsp garlic powder 1 tsp dried oregano 2 tbsp sunflower or vegetable oil 2 bay leaves 2 sprigs fresh thyme 2 sprigs fresh rosemary 200g rice, rinsed 100ml white wine (optional) 600ml chicken stock 1 tsp Dijon mustard 1 tbsp honey 3 lemon slices Juice of ½ lemon Handful of fresh parsley, roughly chopped Salt and freshly ground black pepper Method Preheat the oven to 180°C / 160°C fan / Gas 6. In a large ovenproof casserole dish, layer the diced onion and garlic. Top with half the butter and bake for 10 minutes. Meanwhile, toss the halved chicken breasts in a bowl with flour, garlic powder, oregano, and a little salt and pepper to coat. Melt the remaining butter in a frying pan. Sear the chicken on both sides for a few minutes until golden. Add the seared chicken to the casserole dish with the cooked onions and garlic. Layer the bay leaves, thyme, and rosemary on top of the chicken. Scatter the rinsed rice evenly over the dish. In a jug, mix the wine (if using), stock, Dijon mustard, and honey. Pour this mixture over the chicken and rice. Season with salt and pepper. Cover tightly with foil and bake for 30 minutes. Remove the foil, add lemon slices (and a few cubes of butter for extra richness, if desired), and bake uncovered for another 15 minutes. Squeeze over the lemon juice, adjust seasoning, and garnish with chopped parsley before serving. Sarah's secrets Cook once, eat twice. This dish keeps well—store leftovers in an airtight container in the fridge for up to 3 days. It's also incredibly versatile—you can double the batch and enjoy leftovers for lunch or dinner the next day, saving even more time. Read More Ireland's best food trucks and street food stalls to try this summer
