Get an exclusive taste of the new Daly Dish cookbook with these hash brown pizza and Big Mac lasagna recipes

2 serves

Hash brown pizza


Hash brown pizza from Gina and Karol Daly’s latest cookbook, Bold Food Made Good.

You will need:

2-3 large potatoes

Low calorie spray oil

1 medium onion, finely chopped

½ teaspoon paprika (smoked or regular)

salt and pepper

toppings: You can use whatever you like, but we love this combination:

Passata or barbecue sauce, mozzarella, grated parmesan, grated salami (or prosciutto),

corn, onion

1 Preheat oven to 220°C, 425°F, Gas 7.

2 Wash, peel and quarter the potatoes. Place in a large microwave-safe bowl and microwave for 8-10 minutes until you get the texture you want. You want them to be soft and almost mashable, but not mushy—firm enough to shred. Allow the potatoes to cool in the microwave for 5-10 minutes, then cut into small cubes or mash with a fork.

3 Put some oil in a pan and heat it up. Add the finely chopped onions and sauté until translucent.

4 Add your cooked onion to your bowl of cooked potatoes, then mix in your paprika and some salt and pepper.

5 Take a baking sheet and line it with parchment paper. Halve the potato mixture and form two large, round patties about 1 cm thick. Place the patties on the baking sheet. Lightly spray them with oil and place the sheet in the oven, turning the patties halfway, for 15-20 minutes until golden and crispy.

6 When your pizza bases are ready, remove them from the oven and add your toppings. Place them under the grill for 5 minutes. We leave ours until the salami is crispy and the cheese is melting. Slice and serve your pizzas.


Karol and Gina Daly, the home chefs behind the popular Instagram account The Daly Dish. Photo: Nina Val.

Big Mac Lasagna

Served 4

For the sauce you will need:

½ can of cream of chicken soup

2 pickles, finely chopped

¼ can finely chopped tomatoes

½ white onion, finely chopped

30g parmesan, grated

5 tablespoons of liquid from a jar of pickles

1 teaspoon mustard powder

1 teaspoon garlic granules

For the hack you need:

Low calorie spray oil

½ onion, finely diced

500 g lean ground beef

2 tablespoons soy sauce

1 teaspoon garlic granules

¾ can finely chopped tomatoes

1 beef soup pot

3 cheese singles

8-10 lasagne sheets

60 g cheese, grated

1 For the sauce, place the chicken soup in a saucepan and heat over medium-high, then stir in the remaining ingredients for the sauce. Simmer uncovered for 10 minutes. Take it off the heat until you’re ready to build the lasagna.

2 To prepare the ground beef, use a wok or high-sided frying pan. Add a little oil and sauté the onion until translucent, then add the ground beef and brown.

3 Add soy sauce, garlic granules, chopped tomatoes and stock pot and simmer for 10 minutes.

4 Tear the pieces of cheese into chunks and toss them into the ground beef. Stir until the cheese is melted in the mince.

5 Build your lasagna in an oven-safe lasagna pan. Add a layer of ground beef first, then a layer of lasagne sheets, followed by a layer of chicken soup sauce. Repeat this, finishing with the sauce as the last layer.

6 Sprinkle your lasagna with grated cheese. Bake in the oven for 25-30 minutes until cheese is golden and brown. Remove and let cool for 10 minutes before slicing and serving.


Sticky Orange Chicken from Gina and Karol Daly’s latest cookbook Bold Food Made Good

Sticky Orange Chicken

Served 4

You will need:

4 tablespoons cornmeal

salt and pepper

4 chicken fillets, cut into cubes

Low calorie spray oil

1 large white onion, roughly chopped

1 green bell pepper, roughly chopped

For the sauce you will need:

1 × 330ml can of diet orange soda

4 tablespoons soy sauce

3 tablespoons low-sugar ketchup

1 teaspoon cornmeal

1 teaspoon garlic granules

1 teaspoon sesame oil

½ teaspoon chilli flakes

2-3 drops of Worcestershire sauce

Zest of half an orange

For the garnish you will need:

1 spring onion, finely chopped

1 teaspoon sesame

1 orange, sliced

Mix 1 cornstarch with a little salt and pepper in a ziplock bag. Add the chicken and shake the bag well until the chicken is covered.

2 Spray the chicken pieces with a little oil and place in the air fryer at 190°C for 15 minutes – until golden and crispy. (Alternatively, you can fry the chicken pieces in a pan or bake in the oven at 220C, 425F, Gas 7 for 20-25 minutes.)

3 While the chicken is cooking, heat a wok with some oil and add the onion and peppers. Fry for 2-3 minutes until the onion is soft but still slightly crispy. Take everything out of the wok and start with the sauce.

4 Add all the sauce ingredients to the hot wok, mix well and simmer on low until the sauce begins to thicken. If you find it’s not thick enough, mix up some extra cornstarch with some water and add it to the sauce – that will do the trick.

5 Return the vegetables and crispy chicken to the wok and brush with the hot sauce.

6 Serve with rice and garnish with spring onions, sesame seeds and orange slices.


The Daly Dish: Bold Food Made Good by Gina and Karol Daly is available from Gil Books for €24.99 Get an exclusive taste of the new Daly Dish cookbook with these hash brown pizza and Big Mac lasagna recipes

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