Home » Programmes » Recipes » Week 10 » Bernadette Ní Chadhain

Bernadette Ní Chadhain's Meal

Chicken Fajitas with potato wedges

Ingredients

• 3 tablespoons of olive oil
• 3 tablespoons maple syrup or honey
• 1 tablespoon of red wine vinegar
• 2 garlic cloves (crushed)
• 2 tablespoons dried oregano
• 1-2 tablespoons dried red chilli flakes
• Salt and pepper
• 4 chicken breasts
• 2 red peppers
• 1 onion
• 8 tortillas

Method

1. In a large bowl, mix the oil, maple syrup, vinegar, garlic, oregano, chilli flakes and salt and pepper together.
2. Cube the chicken and mix into the mixture.
3. Put in the fridge and stir every once in a while.
4. Take the chicken from the bowl and fry.
5. Add the onion and red pepper.
6. Serve with the tortilla wraps.

Potato Wedges

1. Cut the potatoes into wedges. Add the salt, garlic, paprika, parmesan, herbs and olive oil.
2. Mix together well.
3. Cook in an oven until golden and crispy.

Dessert

Strawberry Cheesecake

Ingredients

• 2 packets of strawberry jelly
• 12 oz biscuits
• 5 oz stork margarine
• 1 packet of Dream topping
• 2 tubs of Philadelphia Cheese
• 2 fl oz Milk

Method

1. Break the biscuits into crumbs.
2. Melt the butter and mix the biscuit crumbs into it.
3. Spread the mixture on the base of a 9inch tin.
4. Allow to set in the fridge.
5. Mix the Dream topping and milk until it thickens.
6. Melt the jelly in a saucepan on a low heat.
7. Add the Philadelphia cheese to the Dream topping until it is creamy.
8. Add a pint of cold water to the jelly to cool it, and then pour into the creamy mixture.
9. Stir well.
10. Pour onto the biscuit base and leave to set in the fridge for four hours.