Terri & Mike

Terri & Mike

TERRI & MIKE

Terri and Mike take it in turns with a close group of family and friends to host their Sunday dinner. Terri is an actress and florist, she's one half of the amazing WORM. WORM offer something different to just the usual bunch of flowers. Not only do they create stunning bouquets but they pair each bouquet with a book. Mike is a director. He is one half of Team Daddy and they've directed several commercials and films we will have seen. 

Where in the world are you from?

Co. Cork

What’s your occupation?

I am an actor and a florist

What kind of food do you enjoy cooking?

Fresh and fishy in Summer, stodge in winter.

Who does most of the cooking in your household?

Equal. okay Mike. 

What’s your favourite kitchen gadget?

Ipad. I close the door and watch the bad stuff I'm not allowed watch on the t.v (does that count?)

What ingredient can’t you do without?

I'm obsessed with Tarragon, but I've learnt from my mistakes and realise now that it pretty much goes with nothing so parsley is probably a better answer. 

What’s your earliest memory of a Sunday Dinner and what did it entail?

I'm not entirely sure it was a Sunday but my first dinnertime memory is hiding pickled onions in the earth of a monstera plant from my high chair. My Mam and Dad obviously thought I loved them so would feed me jars of them until it smelt like something had died in the sitting room and the monstera got the boot, then I had nowhere to hide them.

My nan lived with Alzheimer’s for years and used to come every Sunday for dinner and while the bacon and cabbage (always) kept my parents in the kitchen she would put me in a communion dress, unlock the door to take me on adventures, we would only get to the end of the road but I loved it.

What’s the first thing you do when you wake up on a Sunday? Run off Saturday night. 

Do you have any long-standing family traditions? Not besides the bacon and cabbage (but that’s more of an Irish thing) 

Who do you spend your Sunday with?

With friends, locally, we have two separate groups that we see on Sundays, with one of the groups we do dinners in our houses and with the other group we have roasts in pubs.

What do you enjoy most about Sundays?

Not having to get up at a ridiculous time to go to the flower market and it all being based around eating.

Do you eat the same meal every week?

No, always different (but if we’re in the pub I'll get whatever has Yorkshire puddings.)

What’s your guilty pleasure on a Sunday?

Turkish delight and probably eating Monday's lunch before bed.


Spicy pork tenderloin, wild rice salads, with gin and passion fruit cocktails

Instructions

Pork tenderloin

Combine the garlic, olive oil, Ketjap Manis, salt, pepper and marinate the pork for at least two hours, or overnight. 

Set the oven to 180 and roast the pork for 45 minutes, basting halfway through. 

Remove from the oven and rest for 5 minutes. Cut into 2cm slices and scatter chopped parsley on top before serving. 

Wild rice salad

Bring a pan of salted water to the boil. Add the rice, reduce to a simmer and cook for about 30minutes or until tender. Add the peas for the last 5 minutes. Drain the rice and peas and run under cold water until cool, then set aside. 

Thinly slice the spring onions and roughly chop the cucumber and herd, then put in a large bowl. Add the chopped chillies to the bowl along with the cooled rice and peas. Toss through the green harissa, grated lemon zest and juice, then garnish with the pea shoots to serve. 

Recipe; Pork, Mike's own. Salad, Mildred's: The Vegetarian Cookbook

Ingredients

3 1lb pork tenderloins

3 tbs Ketjap Manis

Salt & pepper

2 tbs olive oil

3 Garlic cloves

300g wild rice

150g Frozen garden peas

1 cucumber

Bunch fresh flat leaf parsley, leaves picked

Bunch fresh coriander, leaves picked

2 Green chillies deseeded and finely chopped

100ml green harissa paste

Grated zest and juice 1 lemon

50g pea shoots to garnish

 

 

Sam & Co.

Sam & Co.

The Stanners

The Stanners