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Stephen beaddie

@chef_stevieb

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Purple sweet potato falafel Makes about 12 I 300/350 g cooked purple sweet potato flesh 1 × 400 g tin chickpeas, drained, rinsed and dried well 2 tbsp chopped fresh coriander 1 tsp ground cumin ½ tsp ground coriander ¼ tsp smoked paprika 1 tbsp plain flour ½ tsp baking powder 1 tbsp olive oil, plus a little extra for the tray Garlic granules, to taste Salt and black pepper Method If the sweet potatoes aren’t cooked yet, roast them whole at 200°C fan until tender. Scoop out the flesh and let it cool. Blitz the chickpeas until roughly chopped. You want some texture left, not a smooth paste. Mix with the sweet potato, coriander, spices, flour, baking powder and olive oil. Season with salt and pepper. Roll into balls, place on a lined baking tray and gently press them down. Brush or drizzle with a little more oil. Bake at 200°C fan for 20-25 minutes, turning halfway through. You could serve this with lots of different things. Let me know what you'd like to try these with in the comments ... Give me some inspo people. by @chef_stevieb
Roasted pumpkin salad So so easy. Loads of shortcuts here to save you time but not compromise on flavour 1 Crown Prince squash or other squash Olive oil Salt 75-100 g cavolo nero, tough stalks removed Juice of half lemon 1 pack mixed grains 1 pack cooked, slightly spicy beetroot, cut into bite sized pieces 1 large carrot, julienned 40 g hazelnuts 100 g feta, crumbled Epic range and cumin dressing Zest and juice of half an orange 1 tbsp cider vinegar 1 tsp Dijon mustard 1 tbsp honey A pinch of cumin 3 tbsp EVOO Heat the oven to 210c. Cut the squash in half and scoop out the seeds. Cut it into wedges, then smaller pieces. Toss with olive oil and salt, spread on a tray and roast until tender. Toast the hazelnuts for about 10 minutes, until fragrant. Let them cool, then rub them with your hand to remove the skins. Roughly crush them, keeping some aside for the top. Massage the cavolo nero with a little olive oil and the lemon juice. Shake or whisk the dressing ingredients together in a jar. Taste and adjust the seasoning. Add the lentils, beetroot, carrot and to a large bowl. Add the cavolo nero and most of the squash. Pour over the dressing and toss gently. Add the feta and most of the hazelnuts, then finish with the remaining squash and hazelnuts on top. by @chef_stevieb
Our new Christmas Torta 🎄🇲🇽🇮🇪 We’ve been working on this one for a while now, bringing together some of our favourite Mexican flavours with some of the incredible produce we have right here on the island of Ireland. We’re using freshly baked bread from Yellow Door Bakery, pork from McAtamney’s Butchers, cabbage and onions cooked low and slow with Natural Umber Apple Cider Vinegar, mustard and honey, all from local producers. We’ve added Bo Rúa cheese, our own Adobo Mayo, a sweet and slightly spiced cranberry salsa roja, pickled onions and fresh coriander to finish it off. Something I’ve always been passionate about is supporting local producers. We’re surrounded by people making and growing some of the best ingredients in the world, and I think it’s important we make the most of that. For me, cooking has always been about creating great flavours and giving people something they’ll genuinely enjoy eating. This is exactly what we had in mind when we started putting this together. A bit of Mexico, a bit of Ireland and plenty of flavour. Really looking forward to hearing what you all think of this one! Available at The Big Fish, Donegall Quay, Belfast 📍 #TaquitosBelfast #ChristmasTorta #BelfastFood #SupportLocal #méxicanfood by @chef_stevieb
Today wanted a higher protein breakfast this morning because I knew I’d be on the go and might not get much chance to eat later. 2 turkey sausages and two eggs sounded like a solid start…..or sooo it seemed!!!! Then I checked the lable… 2sausages had just over 10g of protein To get around 30g from the sausages.. I’d need the whole pack. I don’t mind having to eat more but if I hadn’t checked, I’d have assumed 2 sausages and 2 eggs made a really decent high-protein breakfast. For what I wanted after training, it was more moderate to low than I expected. You don’t need to track every bite. Just check the labels now and again so you know what you’re really getting. The sausages tasted good by @chef_stevieb
A random few hours at @taquitosbelfast First time cooking in a food truck and I loved it... Right on the front line of Belfast city and all its madness...ambulances, police cars, fire trucks blasting through, the characters coming up for a chat, tourists asking, "Was this where Titanic was built?" And the flavour of the food coming out of that truck is serious!!! Kudos to Gary and the crew GET WELL SOON BIG FISH xx 🐟 by @chef_stevieb
Nice way to start the week..Iv been featured by @image.ie about my life in food. We got into everything from branflakes on the kitchen counter to my grandad’s fried bread...classy right 🤣 We also talked about the food I love to cook, the people and places that inspire me why sharing a meal is about so much more than whats on the plate Thanks to @sarahgill97 for having me by @chef_stevieb
Coconut and cashew energy bites 100g oats
40g desiccated coconut, plus about 25g for rolling
50g cashew nuts
2 tbsp ground flaxseed
A pinch of sea salt
About 100g cashew butter
2 tbsp coconut oil
About 2 tbsp honey
Water, as needed Blend the oats, coconut, cashews, flaxseed and salt until fine Tip into a bowl and mix in the cashew butter, coconut oil and honey. Add water gradually until the mixture holds together and you can roll it into balls. If you add too much water, blend up a little extra oats and mix them in. Roll into about 12 balls, dip each one in water, then coat in desiccated coconut... Mainly for aesthetics but it will add more of a coconut flavor as well. About 180 calories and 3 g of fiber per ball @12 balls . FYI by @chef_stevieb
A few things I cooked this week. If you’re planning a special event in 2027 and fancy food that’s a wee bit different, get in touch. I love cooking food that gets people round the table, keeps the energy high and makes the occasion feel special without being stuffy. The 2027 diary is starting to fill especially at weekends, so give me a shout early if you’ve something in mind we can chat over by @chef_stevieb
Knife skills 101...don’t just press straight down. Push or pull the blade through and let the knife do the work. Cleaner safer faster work. by @chef_stevieb
Spice doesn’t always have to mean heat. Sometimes it can be just a little warmth and comfort like a soft hug or an arm around the shoulder. We like hugs..we like food Thats what I’ll be doing this weekend. Peppering...pardon the pun...a little spice through the food x by @chef_stevieb
So if you follow me at all, you know that I barely cook a lick. I am actively seeking to take better care of myself. One of those ways is to follow people who get it. My man, Chef Stephen Beaddie is a winner. My mission is to meet him in person, in Ireland in 2027. I need to look good doing it. Here is a direct recipe for my man Stephen. Can’t wait to dig in. Do yourself a solid, and follow @chef_stevieb ChefStevieB by @chef_stevieb
Charred tenderstem broccoli with miso glaze This is a punchy one 1 bunch tenderstem broccoli, with any very hard ends trimmed
A little oil, for the pan
A splash of water For the glaze
1 tsp miso
About 1 tbsp soy sauce
1 tsp sesame oil
1 tbsp agave so its plant based or honey
1 tsp white wine vinegar
A pinch of chilli flakes
1 garlic clove, finely grated
A little fresh ginger, finely grated
1 tbsp toasted sesame seeds To finish if you so wish 
Extra toasted sesame seeds
Toasted hazelnuts, roughly crushed
A few sliced radishes Mix all the glaze ingredients together and taste. It should be punchy..taste & adjust to suit your palate. Get a cast iron pan nice and hot then add a little oil. Add the broccoli in a single layer, making sure the pan isn’t overcrowded. Press it down gently with a burger press so the broccoli makes good contact with the pan and gets nicely charred. Flip it over and press lightly again. Cook for roughly 1.30/2 min on each side or until it has good colour. Add a splash of water to the pan. It’ll create steam and cook the broccoli through. Once the water has evaporated, take the pan off the heat before pouring over the glaze. The pan will be hot enough to turn it sticky..leave it on the heat and it WILL burn. Finish with extra toasted sesame seeds, crushed toasted hazelnuts and sliced radishes. Yum. by @chef_stevieb

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