Gill Books are delighted to share a good retail news story today with the release of The Daly Dish cookbook, already a smash hit with a record-breaking 5,000 pre-orders under its belt before it even hit bookshelves today.
Authors Gina and Karol Daly are Ireland’s favourite slimming Instagram home-cooks. Deirdre Nolan, Commissioning Editor at Gill Books, asked the happy couple to write a cookbook last year, and when it was announced in February it quickly amassed more than 5,000 pre-orders, creating unprecedented demand on Eason’s website and breaking all pre-order records for Irish bookshops.
Deirdre said, ‘I was a huge fan of The Daly Dish’s slimming recipes from the start and can testify to their indulgent deliciousness! I just knew a cookbook from them would be a hit and it has been a joy to see the excitement build among fans about the release today. I can’t wait to see more people eating and enjoying these fabulous recipes and sharing them online in the coming months.’
So just who are the couple known as The Dishes? Gina and Karol Daly are an ordinary couple with a weight-loss story that has garnered them an extraordinary following on Instagram. Together they have lost almost ten stone, fast becoming Ireland’s favourite slimming couple by sharing homemade weight-loss recipes that look like they are straight from the local takeaway.
Describing their approach as ‘bold food made healthy’, their Instagram accounts are a genuine reflection of a happy life with the kitchen and food at its centre. Here they can be seen cooking up a storm and encouraging others to try the recipes they have devised and to love their food and life while still losing weight and smashing #familygoals and #couplegoals!
The Dishes’ food is anything but what you would expect from slimming food, and now their cookbook looks set to be one of the surprise hits of the year. Sections like Dishy Dinners, Ask Me Airfryer, Savage Snacks and Saucy Sauces (and, yes, the recipe for that cheese sauce!) offer the holy grail of slimming – eat the food you love and slim at the same time.
If you’re not already following them, do so now (@thedalydish, @mister.dish). Stuck at home along with the rest of the country for the next few weeks, they’ll continue to cook up a storm and have family fun in the kitchen, sharing recipe inspiration daily. Start tonight with their famous Friday night fake-away – the ‘Sexy Spice Bag’ and watch out for more, as for the next week on our blog and social channels we will be sharing a recipe a day that you can indulge in and have fun cooking at home.
A spice bag is actual life! They’re so feckin’ tasty and so easy to make! That’s why I made it my mission to create a healthier version that would blow anyone’s socks off. My version is packed with flavour and has all of that comforting goodness, but without the grease.
For the crispy chicken:
40g instant mash (in its dry form) or breadcrumbs
½ tsp chilli flakes
1 tsp paprika
1 tsp garlic powder
Salt and freshly ground black pepper
2 chicken fillets, cut into strips
Low-calorie spray oil
For the veg:
3–4 large potatoes, peeled and cut into chips
1 large carrot, peeled and finely sliced into strips
1 large onion, sliced
1 red pepper, deseeded and chopped
1 garlic clove, minced
5–10 sprays of low-calorie spray oil
Salt to taste
Chilli flakes to taste
½ tsp Chinese five spice powder
1 tbsp sweetener (optional)
1 - If not using an airfryer, preheat the oven to 200°C. First off we’ll make the coating for the chicken. Get your instant mash and pour it into a medium-sized bowl. Then add all your spices and a pinch of salt and pepper and stir to combine.
2 - Dunk and roll the chicken strips in the coating until they are nicely covered.
3 - Throw them into the airfryer, give them a little spray with low-calorie spray oil and cook for 15 minutes at 180°C. Halfway through, give them a shake and a little respray of oil. When they are cooked, set aside to free up the airfryer.
4 - If you don’t have an airfryer, you can put the coated chicken strips on a baking tray, spray with some oil and pop them into the preheated oven for 20–25 minutes or until golden brown. Give them a turn and respray halfway through cooking.
5 - Next up, rinse your chips and drain them well before popping them into a microwave-safe bowl and heating in the microwave for 8–10 minutes until they soften up.
6 - Take them out, spray them with some oil and pop in the airfryer for 15 minutes at 200°C. Shake and respray halfway through cooking. Again, if you don’t have an airfryer, just pop them on a baking tray, spray with oil and put in the oven with the chicken, until golden brown. Be sure to shake and turn them after 10 minutes.
7 - When the chicken and chips are almost done, put the carrot, onion, pepper and garlic in a wok sprayed with some oil and cook until they have softened but still have a bite. Season as you cook with salt and chilli flakes to taste.
8 - When the veg are ready, tip your cooked chicken and chips into the wok to warm them back up.
9 - Add the Chinese five spice and sweetener, if using, and toss well to make sure everything is coated with the spices.
10 - Then you’re done! Dish up and serve. Drizzle some curry sauce on top, if you have it.