{"id":827789,"date":"2025-02-17T14:12:51","date_gmt":"2025-02-17T20:12:51","guid":{"rendered":"https:\/\/newsycanuse.com\/index.php\/2025\/02\/17\/sarah-butler-warm-and-comforting-recipes-to-battle-winter-colds\/"},"modified":"2025-02-17T14:12:51","modified_gmt":"2025-02-17T20:12:51","slug":"sarah-butler-warm-and-comforting-recipes-to-battle-winter-colds","status":"publish","type":"post","link":"https:\/\/newsycanuse.com\/index.php\/2025\/02\/17\/sarah-butler-warm-and-comforting-recipes-to-battle-winter-colds\/","title":{"rendered":"Sarah Butler: Warm and comforting recipes to battle winter colds"},"content":{"rendered":"<p>Recipes <\/p>\n<div>\n<div>\n<article data-id=\"41573209\" data-puid=\"102\" data-statistic-type=\"0\">\n<div>\n<ul>\n<li><a href=\"https:\/\/www.irishexaminer.com\/\">Homepage<\/a><\/li>\n<li><a href=\"https:\/\/www.irishexaminer.com\/food\/\">Food &#038; Recipes<\/a><\/li>\n<\/ul>\n<p>&#8220;This week\u2019s recipes are both firm family favourites here and there are always clean plates and warm bellies.&#8221;<\/p>\n<figure><img decoding=\"async\" title=\"recipes Sarah Butler: Homemade chicken goujons aren't just tastier, they're\u00a0 far better for you\" alt=\"recipes Sarah Butler: Homemade chicken goujons aren't just tastier, they're\u00a0 far better for you\" src=\"\/cms_media\/module_img\/9011\/4505764_2_articlemedium_goujons_206_1_.jpg\" fetchpriority=\"high\" loading=\"eager\"  ><figcaption>\n<p>Making your own homemade goujons is a great habit to get into<\/p>\n<\/figcaption><\/figure>\n<\/div>\n<p>Mon, 17 Feb, 2025 &#8211; 11:55<\/p>\n<div>\n<div><story><\/p>\n<p class>With the weather still so cold dinnertime is still based around cosy home comforts.\u00a0<\/p>\n<p class>This week\u2019s recipes are both firm family favourites here and there are always clean plates and warm bellies.<\/p>\n<div>\n<p class>Homemade chicken nuggets or goujons far exceed the frozen packets that are marked 100% chicken breast.\u00a0<\/p>\n<p class>In reality, while the chicken in them is indeed 100% breast, there can be as little as 51% meat in there. With the rest being made up of flours, starch and many additives.<\/p>\n<p class>That is why making your own homemade goujons is a great habit to get into and far healthier.<\/p>\n<p class>You will never go back once you make the swap \u2014they are just so delicious and there is no comparison.<\/p>\n<p class>I think shallow frying the goujons gives the nicest finish but you can spray with an oil spray and oven bake or air fry if you wish.<\/p>\n<p class>And homemade soup \u2014 this is such a simple recipe to make and you can use any vegetables you have lying around. A great way to clear out a fridge!<\/p>\n<figure><svg width=\"35\" height=\"35\" viewBox=\"0 0 72 72\"><path d=\"m19.5816 55.6062c.4848.1782 1.0303.297 1.5758.297.8485 0 1.697-.297 2.4242-.7722l30-15.9793.303-.297c.7879-.7722 1.2121-1.7227 1.2121-2.7919s-.4242-2.0791-1.2121-2.7919l-.303-.297-30-16.0981c-1.0909-.8316-2.6667-1.0098-4-.4752-1.5152.594-2.4848 2.0791-2.4848 3.683v31.8397c-.0001 1.6039.9696 3.0889 2.4848 3.6829z\" fill=\"none\" stroke=\"#f15a22\" stroke-linejoin=\"round\" stroke-miterlimit=\"10\" stroke-width=\"4\" \/><\/svg><\/figure>\n<p class>Seasoning is key with soup&#8230; taste, taste, taste until it\u2019s just right. Pick up some fresh herbs such as thyme, rosemary or parsley and add a teaspoon to your soup when cooking and taste the difference.\u00a0<\/p>\n<p class>A stick blender is an essential piece of kitchen equipment and they are very good value, I use mine for soups and sauces most days.<\/p>\n<div>\n<h2>Recipes Crispy Chicken Goujons with lemon dip<\/h2>\n<div>\n<p>recipe by:<span><b>Sarah Butler<\/b><\/span><\/p>\n<p>I like to make up a big batch and try to have some leftover for sandwiches or salads. Though it is hard to have leftovers as they are totally addictive!<\/p>\n<\/div>\n<div>\n<p><img decoding=\"async\" src=\"https:\/\/www.irishexaminer.com\/cms_media\/module_img\/8999\/4499719_1_articlelarge_goujons_6_1_.jpg\" alt=\"recipes Crispy Chicken Goujons with lemon dip\" layout=\"fill\" loading=\"lazy\"> <\/p>\n<div>\n<p>Preparation Time<\/p>\n<p><i>\uf017<\/i> <span>15 mins<\/span><\/p>\n<\/div>\n<\/div>\n<div>\n<div>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li>\n<p>4 chicken breasts<\/p>\n<\/li>\n<li>\n<p>2 eggs beaten<\/p>\n<\/li>\n<li>\n<p>400g breadcrumbs \u2013 I use Panko breadcrumbs<\/p>\n<\/li>\n<li>\n<p>150g plain or self-raising flour<\/p>\n<\/li>\n<li>\n<p>Salt and freshly-ground pepper<\/p>\n<\/li>\n<li>\n<p>200ml rapeseed oil, or sunflower oil<\/p>\n<\/li>\n<li>\n<p><strong>For the lemon dip:<\/strong><\/p>\n<\/li>\n<li>\n<p>Juice of \u00bd lemon<\/p>\n<\/li>\n<li>\n<p>2 tbsp milk<\/p>\n<\/li>\n<li>\n<p>200g mayonnaise<\/p>\n<\/li>\n<li>\n<p>Freshly chopped parsley<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<div>\n<p><b>Method<\/b><\/p>\n<ol>\n<li>\n<p>Flatten the chicken breasts a little between two sheets of cling film with a rolling pin.<\/p>\n<\/li>\n<li>\n<p>Cut the chicken fillets into thin strips.<\/p>\n<\/li>\n<li>\n<p>Place the beaten egg into a bowl.<\/p>\n<\/li>\n<li>\n<p>Place breadcrumbs into another bowl.<\/p>\n<\/li>\n<li>\n<p>Place flour into a third bowl.<\/p>\n<\/li>\n<li>\n<p>Dip the chicken strips into the flour first, then into the egg mixture and finally coat completely with breadcrumbs.<\/p>\n<\/li>\n<li>\n<p>Place the breaded chicken strips on a plate.<\/p>\n<\/li>\n<li>\n<p>Pour the oil into a non-stick pan on a medium to high heat.<\/p>\n<\/li>\n<li>\n<p>To test if the oil is hot enough, add a breadcrumb and when it sizzles and rises to the top the temperature is perfect.<\/p>\n<\/li>\n<li>\n<p>Fry goujons for 2-3 minutes on each side until golden.<\/p>\n<\/li>\n<li>\n<p>Fry in batches of 6 or 7 so you don\u2019t overcrowd the pan.<\/p>\n<\/li>\n<li>\n<p>Add more oil and allow to heat up if required after each batch.<\/p>\n<\/li>\n<li>\n<p>Once the goujons are golden all over on both sides place them on a raised tray, this will keep them crispy and avoid the bottoms becoming soggy.<\/p>\n<\/li>\n<li>\n<p>I like to place the goujons in a preheated oven at 180\u00b0C, 160\u00b0C fan, gas 4 for 5-10 minutes while I prepare to serve.<\/p>\n<\/li>\n<li>\n<p>To make the dip, mix all ingredients together.<\/p>\n<\/li>\n<li>\n<p>Season the goujons with salt and freshly-ground pepper and serve with creamy mash or chips and vegetables.<\/p>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n<p>Sarah&#8217;s Secrets\u00a0<\/p>\n<ul>\n<li>I use Panko breadcrumbs, available in most supermarkets. They give a really crispy finish.<\/li>\n<li>I store them in a zip lock bag and use as I need so not to waste a whole bag at a time.<\/li>\n<li>Adding a little garlic salt or paprika to the flour mixture gives a lovely flavour.<\/li>\n<\/ul>\n<div>\n<h2>Recipes Vegetable soup with homemade croutons<\/h2>\n<div>\n<p>recipe by:<span><b>Sarah Butler<\/b><\/span><\/p>\n<p>I am always asked \u2018Sarah, why is my soup so thick?\u2019 Well, the trick is not to overload it with vegetables \u2014 a little goes a long way with this recipe. What\u2019s great about vegetable soup is there are no big rules&#8230;<\/p>\n<\/div>\n<div>\n<p><img decoding=\"async\" src=\"https:\/\/www.irishexaminer.com\/cms_media\/module_img\/8999\/4499728_1_articlelarge_image00002_copy.jpeg.jpg\" alt=\"recipes Vegetable soup with homemade croutons\" layout=\"fill\" loading=\"lazy\"> <\/p>\n<div>\n<p>Preparation Time<\/p>\n<p><i>\uf017<\/i> <span>10 mins<\/span><\/p>\n<\/div>\n<\/div>\n<div>\n<div>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li>\n<p>25g butter<\/p>\n<\/li>\n<li>\n<p>2 tbsp olive oil<\/p>\n<\/li>\n<li>\n<p>1 medium potato, chopped into small cubes<\/p>\n<\/li>\n<li>\n<p>2 carrots chopped into small cubes<\/p>\n<\/li>\n<li>\n<p>1 leek diced<\/p>\n<\/li>\n<li>\n<p>1 garlic clove crushed<\/p>\n<\/li>\n<li>\n<p>1 tsp fresh thyme leaves<\/p>\n<\/li>\n<li>\n<p>1 bay leaf<\/p>\n<\/li>\n<li>\n<p>1 tbsp self-raising or plain flour<\/p>\n<\/li>\n<li>\n<p>1 pint vegetable stock<\/p>\n<\/li>\n<li>\n<p>30 ml fresh cream<\/p>\n<\/li>\n<li>\n<p>1 tsp freshly-chopped parsley<\/p>\n<\/li>\n<li>\n<p>Salt and freshly-ground black pepper<\/p>\n<\/li>\n<li>\n<p>Fresh cream to garnish<\/p>\n<\/li>\n<li>\n<p>For the croutons<\/p>\n<\/li>\n<li>\n<p>3 tbsp olive oil<\/p>\n<\/li>\n<li>\n<p>2 bread slices, crusts removed and cut into small cubes.<\/p>\n<\/li>\n<li>\n<p>Salt and freshly-ground black pepper<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<div>\n<p><b>Method<\/b><\/p>\n<ol>\n<li>\n<p>On a medium-high heat, melt the butter in a saucepan and add the olive oil.<\/p>\n<\/li>\n<li>\n<p>Add the potato, carrots, leek, garlic, thyme and bay leaf and allow to cook for 3-4 minutes, stirring throughout.<\/p>\n<\/li>\n<li>\n<p>Add 1 tbsp of flour and combine with ingredients for 30 seconds.<\/p>\n<\/li>\n<li>\n<p>Gradually whisk in the stock.<\/p>\n<\/li>\n<li>\n<p>Simmer the soup for 15-20 minutes until the vegetables have softened and pierce easily with a fork.<\/p>\n<\/li>\n<li>\n<p>Ensure the vegetables are nicely softened to avoid a lumpy soup.<\/p>\n<\/li>\n<li>\n<p>After simmering, add the cream and combine all.<\/p>\n<\/li>\n<li>\n<p>Remove and dispose of the bay leaf.<\/p>\n<\/li>\n<li>\n<p>Add parsley and blitz soup to a fine consistency using a handheld blender.<\/p>\n<\/li>\n<li>\n<p>It is very important at this point to taste to check the seasoning \u2014 add salt and pepper to your desired taste.<\/p>\n<\/li>\n<li>\n<p>To make the croutons, pre-heat your oven to 200\u00b0C, 180\u00b0C fan, gas 6<\/p>\n<\/li>\n<li>\n<p>Combine the olive oil, bread cubes, and some salt and pepper in a bowl.<\/p>\n<\/li>\n<li>\n<p>Place them on a baking tray and oven bake for 8-10 minutes until golden and crispy.<\/p>\n<\/li>\n<li>\n<p>Remove and place on some kitchen roll to absorb any excess oil.<\/p>\n<\/li>\n<li>\n<p>Serve the soup with a dash of fresh cream and some croutons on top.<\/p>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n<p>Sarah\u2019s Secrets<\/p>\n<ul>\n<li>I make soup on a Sunday so that I have some for lunch in the week ahead. It will keep fine for 3-4 days refrigerated.<\/li>\n<li>Use seasonal vegetables for that extra flavour and try to get to a local farmers market to see what\u2019s available.<\/li>\n<li>The flavours of lovely locally-grown vegetables as the main ingredient is so evident in soups.<\/li>\n<\/ul>\n<div>\n<h3>Read More<\/h3>\n<\/div>\n<\/div>\n<p><\/story><\/div>\n<div>\n<p><i>\uf107<\/i><\/p>\n<div>\n<p><a href=\"http:\/\/www.irishexaminer.com\/food\/arid-41571934.html\" title=\"structure articleHeadline\" id=\"readnow-image-event-id\"><img decoding=\"async\" loading=\"lazy\" src=\"http:\/\/www.irishexaminer.com\/cms_media\/module_img\/8994\/4497202_7_augmentedSearch_468641095_18141192781362817_8790817098918052140_n.jpg\" alt=\"\n\n<p>Starr at work at Lignum Galway Restaurant, which was awarded a star at Monday&#8217;s Michelin Guide Great Britain &amp; Ireland 2025 ceremony in Glasgow. Picture: Facebook<\/p>\n<p>&#8221; title=&#8221;<\/p>\n<p>Starr at work at Lignum Galway Restaurant, which was awarded a star at Monday&#8217;s Michelin Guide Great Britain &amp; Ireland 2025 ceremony in Glasgow. Picture: Facebook<\/p>\n<p>&#8220;><\/a><\/p>\n<\/div>\n<\/div><\/div>\n<div>\n<div>\n<p><h2>Recipes ieFood Newsletter<\/h2>\n<\/p><\/div>\n<div>\n<p>Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.<\/p>\n<\/p><\/div>\n<div>\n<p>Please click\u00a0<a href=\"https:\/\/www.irishexaminer.com\/privacy-policy\/\">here<\/a> for our privacy statement.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div>\n<p><strong>Lifestyle<\/strong><br \/>Newsletter<br \/>\n    <img decoding=\"async\" loading=\"lazy\" width=\"100\" height=\"11\" alt=\"recipes IE-logo\" src=\"http:\/\/www.irishexaminer.com\/cms_media\/module_img\/5661\/2830680_1_org_IE_logo_white.png\">\n  <\/p>\n<div>\n<p>The best food, health, entertainment and lifestyle content from the Irish Examiner, direct to<br \/>\n      your inbox.<\/p>\n<p><a target=\"_blank\" href=\"https:\/\/examinergroup.us6.list-manage.com\/subscribe?u=caa589fc19&#038;id=0eadeb1da5\" rel=\"noopener\">Sign up<\/a>\n  <\/p>\n<\/div>\n<\/div>\n<\/div>\n<p><a href=\"https:\/\/www.irishexaminer.com\/food\/arid-41573209.html\" class=\"button purchase\" rel=\"nofollow noopener\" target=\"_blank\">Read More<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipes Homepage Food &#038; Recipes &#8220;This week\u2019s recipes are both firm family favourites here and there are always clean plates and warm bellies.&#8221; Making your own homemade goujons is a great habit to get into Mon, 17 Feb, 2025 &#8211; 11:55 With the weather still so cold dinnertime is still based around cosy home comforts.\u00a0 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":827790,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22195,2686],"tags":[131512],"class_list":{"0":"post-827789","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-butler","8":"category-sarah","9":"tag-popular-recipes"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts\/827789","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/comments?post=827789"}],"version-history":[{"count":0,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts\/827789\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/media\/827790"}],"wp:attachment":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/media?parent=827789"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/categories?post=827789"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/tags?post=827789"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}