Latest news with #ClodaghMcKenna
The Guardian
6 days ago
- Health
- The Guardian
Moroccan chicken with spiced couscous from Clodagh McKenna
This impressive-looking dish from Irish chef, columnist and TV presenter Clodagh McKenna is surprisingly easy to pull together, making it perfect for an indulgent midweek meal or stress-free Sunday dinner. The Tesco Finest free-range chicken – full of flavour having been raised on a diet rich in corn – is doused in a smoked paprika marinade before cooking. Then it's served simply with spiced couscous made using stock from the chicken. Everything is finished off with harissa and a deliciously cooling mint dressing made with creamy Tesco Finest Greek yoghurt. Prep and cook 4 hrServes 4 For the chicken1 x 1.65kg Tesco Finest British cornfed free-range whole chicken 1 tsp ground cumin 1 tsp ground cinnamon ½ tsp ground coriander ½ tsp smoked paprika 1 lemon, zest and juice 2 tbsp Tesco Finest Sicilian extra virgin olive oil For the chicken stock from the carcass 1 chicken carcass 1 carrot, peeled and sliced 1 stick of celery, sliced 2 Tesco Finest echalion shallots, chopped Any fresh herbs For the couscous400g couscous ½ tsp cumin ½ tsp cinnamon ½ tsp coriander 1 x 400g can chickpeas, drained and rinsed 1 lemon, zest and juice 600ml hot chicken stock, made from the carcassHandful flat-leaf parsley, chopped For the mint yoghurt100ml Tesco Finest Greek yoghurt 1 tbsp fresh mint, finely chopped To serve Harissa paste Start by making the chicken marinade. Place all the spices in a small bowl along with the lemon juice, zest and 2 tablespoons of olive oil, and whisk together. Rub the marinade all over the chicken and leave to marinate for 1 hour in a fridge. Heat the oven to 180C (160C fan)/350F/gas 4 and roast the marinated chicken for 1½ hours. Once it's cooked, remove all the meat from the carcass, tear into pieces and place to one side. To make the stock, put the carcass, the chopped vegetables and herbs in a large saucepan. Add enough cold water to cover everything, and season with black pepper. Bring to the boil, reduce the heat, put on a lid and allow to simmer for 1 hour. Strain through a sieve. Pour the couscous grains into a bowl and stir in the spices, lemon juice and zest, and then add 600ml of hot chicken stock. Cover the bowl and leave for 15 minutes. Separate the grains using a fork and stir in the chickpeas and parsley. Season with sea salt and freshly ground black pepper. In a separate bowl mix together the yoghurt and fresh mint. To serve, pile the couscous on to a large plate, top with the torn chicken and finish with generous dollops of mint yoghurt and harissa. Shop the ingredients for this recipe on and discover how Tesco Finest can make your everyday taste better
The Guardian
6 days ago
- Health
- The Guardian
Summer berry pavlova from Clodagh McKenna
As we come into summer, this hero of a dessert from Irish chef, columnist and TV presenter Clodagh McKenna is the perfect garden-party showstopper – it's showing off, done simply. Good quality egg whites are the secret to its fluffy and light meringue base, and then delicious, in-season Tesco Finest raspberries, blueberries and British strawberries – plump and bursting with irresistible sweetness – are piled high on top. Dreamy. Cook and prep 2 hrMakes 1 pavlova For the pavlova5 Tesco Finest free-range Welsh bluebell araucana eggs, whites only250g caster sugar 1 tsp corn starch ½ tsp white wine vinegar For the filling300ml whipping cream 300g mix of Tesco Finest strawberries, raspberries and blueberries 1 tbsp icing sugar Heat the oven to 160C (140C fan)/325F/gas 3 and line a baking tray with baking paper. Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, whisking constantly until the mixture is thick and glossy and the sugar completely dissolved. Add the corn starch and vinegar, and gently fold in until just combined. Pour the mixture on to the prepared baking tray in a circle shape and use the back of a wooden spoon to shape the meringue into a nest. Place the meringue in the heated oven and turn the heat down to 140C (120C fan)/275F/gas 1 and bake for 1½ hours. Once the meringue is cooked, turn off the heat and allow it to cool completely in the oven. Just before you are ready to serve, assemble the filling. Gently whisk the cream and spoon it into the centre of the meringue nest. Add the fresh berries on top, with a sprinkle of sieved icing sugar. If you have any edible flowers from your garden, you can add them here. Shop the ingredients for this recipe on and discover how Tesco Finest can make your everyday taste better
The Guardian
6 days ago
- Entertainment
- The Guardian
Balsamic roasted tomato and burrata tart from Clodagh McKenna
This quick and easy roasted tomato and burrata tart from Irish chef, columnist and TV presenter Clodagh McKenna is elevated by ingredients of real quality from the Tesco Finest range, including a Sicilian extra virgin olive oil, beautifully intense balsamic vinegar and golden forest honey. Aromatic in-season Tesco Finest tomatoes and a luxurious, creamy Tesco Finest burrata cheese from Italy take the dish to another level. So simple. So delicious. Prep and cook 1 hrServes 6 2 sheets Tesco Finest ready rolled all-butter puff pastry 1 tbsp Tesco Finest balsamic vinegar of Modena 1 tbsp Tesco Finest Spanish forest honey 1 tbsp Tesco Finest Sicilian extra virgin olive oil 1 tsp fresh thyme leaves 500g Tesco Finest tomatoes on the vine, sliced1 x 250g Tesco Finest Italian burrata, torn 8 fresh basil leaves, torn For glazing1 egg, beaten Heat the oven to 200C (180C fan)/390F/gas 6 and line a baking tray with baking paper. Place the two sheets of puff pastry on top of each other on a lightly floured work surface. Roll into a 28cm round, and then transfer to the prepared baking tray. Fold in 2cm of the pastry edges to create a border, overlapping so it's slightly wavy. Pop into the fridge while you get everything else ready. In a bowl mix together the balsamic vinegar, honey, olive oil and fresh thyme, and toss with the sliced tomatoes, until they are completely coated. Remove the pastry from the fridge. Overlap the tomato slices in circles in the centre of the pasty until it is covered. Brush the border with the egg wash and bake in the oven for 25 minutes. Allow to cool for 5 minutes and then top with the torn burrata and the basil leaves. Season with sea salt and freshly ground black pepper, and serve. Shop the ingredients for this recipe on and discover how Tesco Finest can make your everyday taste better
The Sun
16-05-2025
- Entertainment
- The Sun
This Morning's Dermot O'Leary leaves ITV show's chef red-faced after spotting major Eurovision blunder
THIS Morning host Dermot O'Leary left the show's resident chef cringing after calling her out on a massive Eurovision blunder. Dermot, 51, pointed out Clodagh McKenna 's faux pas as she got ready to whip up a plate of themed 'nibbles' for this weekend's contest. 6 6 6 Clodagh, 49, lifted up her plate and showed off a selection of traditional small bites from various Eurovision competing nations. But as she pointed to one of her savoury Danish pastries, Dermot asked: "Why has it got a Spanish flag on?" Clodagh insisted the pastries were sporting a Danish flag, telling him: "It isn't, it's Danish." Dermot replied: "I'm pretty sure that's the Spanish flag." Clodagh picked up one of her pastries that was decorated with a little red and white flag to give it a closer look. Looking embarrassed, she laughed: "I wasn't in charge of the flags!" Dermot was in fact correct. Clodagh's Danish pastries were decorated with mini yellow and red Spanish flags. The Danish flag is red with a white cross on. Dermot apologised to his This Morning co-star for embarrassing her over the blunder live on television. "Sorry... I just wanted to..." he said. Awkward moment Dermot O'Leary is blanked by chef However, when they returned for Clodagh's cooking segment later in the show, Dermot couldn't help but mention it again. The Spanish flags had been swapped for the correct Danish flags. Gesturing to her savoury pasties, he said: "Got the flag right." Clodagh laughed: "We quickly swapped it out!" Fans were quick to comment on the big mistake after tuning in to Friday's episode of This Morning. One wrote on X, formerly known as Twitter: "She proudly holds it up, still convinced it's a Danish flag—bless." Another posted emojis of both the Spanish and Danish flags along with a 'crying with laughter' face. "They're almost identical," they mused. Agreeing, another wrote: "Seriously though... How can you confuse these two?" Meanwhile, Dermot was joined on Friday's This Morning by Lisa Snowdon due to a last minute presenter shake-up. Lisa was drafted in at the last minute after Alison phoned in sick. Alison blamed her absence on a bad bout of hayfever, but Lisa told viewers: "She's had a major allergic reaction. She looks and feels terrible." 6 6 6
The Irish Sun
14-05-2025
- Entertainment
- The Irish Sun
Inside Clodagh McKenna's lavish 50th birthday celebrations with jaw-dropping event & performance by Irish music icon
CLODAGH McKenna marked her 50th birthday with a stunning outdoor celebration. The native is married to socialite Harry Herbet and is step-mum to his three children; Chloe, Will, and Frankie. Advertisement 3 Clodagh McKenna turned fifty with a lavish bash Credit: Instagram 3 Clodagh had her family and closest friends to her estate in the UK Credit: Instagram 3 Fans gushed over the 'x' event Credit: Instagram The pair married in 2021 and have been inseparable ever since, and as Clodagh marked her 50th birthday, her husband was right by her side. Taking to her She showed the lavish set-up for the celebrations on the couple's estate in the UK. For the party, they erected large canopies on the lawn and even had a small stage for a traditional Irish band. Advertisement Most read on clodagh mckenna However, the show-stopping part of the celebration was Clodagh's birthday suit. The TV chef wowed in a beautiful copper sequin jumpsuit from the brand Wolf & Badger, which retails for €233. However, she was almost upstaged by her major musical guest, Additionally, Clodagh's husband Harry serenaded the crowd with a beautiful piano medley. Advertisement Most read in News TV Among the crowd joining Clodagh for the bash, were her sisters Niamh and Mairead. Naturally, as a professional chef, Clodagh and her husband spared no expense with the catering for her party. She was forever by my side, says Clodagh McKenna as she pays touching tribute to beloved family dog after sad passing Clodagh had specialised menus created for the night and even had Oysters flown in from Gushing over her fabulous celebration, Clodagh wrote: "And just like that I'm 50… Thank you to my family and friends for being with me to celebrate. There was so much love and happiness in the room. I feel so blessed. My first ever birthday party…I danced til dawn… Advertisement "Huge thank you to all the performers, waiters, chefs, DJ, florists, musicians. You are all so talented, I appreciate everything you did for my party. And my Assia." Friends and fans raced to the TV star's comment section to gush over the fabulous night. BIRTHDAY BASH Imelda May wrote: "I love you to bits!!! What a glorious night full of love, laughter and friendship. All because of you!!!" Advertisement Christy said: "Happy 50th birthday Clo! What an amazing celebration and fab choice of sequin jumpsuit! Keep rocking and being an awesome person." Another fan added: "Most beautiful birthday gal inside and out."
