Conor Mac
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investmenttalk.bsky.social
Conor Mac
@investmenttalk.bsky.social
I never took bio
12/ Sea bass w/ Summer Courgettes

Total Time: ~15 minutes

15 minutes to whip up, 7 Ingredients. Well-seasoned sea bass with buttery flesh & crisp skin on a bed of seasonal courgette, doused in extra virgin olive oil, basil, garlic, lemon, and a kick of charred chilli pepper.
August 5, 2025 at 11:52 AM
11/ Gochujang Sticky Chicken Bowl

Total Time: ~45 minutes

Quite a bit of faff with this one but will usually make enough for the next day as well. Keeps very well. Fragrant, savoury, spiced, vinegary, the smell of this sauce smacks your nostrils while the sides add freshness.
August 5, 2025 at 11:52 AM
10/ Sweet Chilli Salmon Fishcakes

Total Time: ~15 minutes

Fish cakes with breading are lame. This is a cleaner and more sumptious alternative. Literally 8 ingredients. Never fails to please.
August 5, 2025 at 11:52 AM
9/ Fennel & Swiss Chard Pork Chops

Total Time: ~20 minutes

Fun way to spice up a boring old pork chop. The soft, acidic, base of fennel and chard compliments the rich and fatty chop with egg very well.
August 5, 2025 at 11:52 AM
8/ Cod Puttanesca w/ Lemon Herb Salad

Total Time: ~25 minutes

I tend to optimise for simplicity and good ingedients, and this dish is the epitome of that. Deceptivley simply to create, and is very warming and fresh dish.
August 5, 2025 at 11:52 AM
7/ Spaghetti & Meatballs

Total Time: ~30 minutes

I use this one most often for the meatball recipe, which is a winner. Mortadella being the secret ingredient.
August 5, 2025 at 11:52 AM
6/ Chicken Schnitzel w/ Pesto Bean Salad

Total Time: ~20 minutes

Shallow-fried breaded chicken, pesto, lemon, and parmesan. A certified banger.
August 5, 2025 at 11:52 AM
5/ White Tuna & Fennel Salad

Total Time: ~5 minutes

One of my all-time salads. Takes 5 minutes to prepare. Dripping in extra virgin olive oil, briney from the capers, good quality white tuna, and a little spice. Hard to describe how special this is until you try it.
August 5, 2025 at 11:52 AM