Chef Donal Skehan comes in to describe some delicious recipes that can be thrown together for one, with Gerry Daly giving us an update on making the best of your potato plants.
Here's Donal's recipes:
Donal Skehan – meals for one
Flavour Bomb Salad
200g of halloumi cheese, cut into 1cm thick slices
100g of chorizo, cut into chunky discs
200g of chickpeas, drained and rinsed
1 tablespoon of olive oil
1 tablespoon of balsamic vinegar
1 punnet of cherry tomatoes, sliced in half
1 baby gem lettuce
1/2 red onion, finely sliced
1 garlic clove, finely minced
Juice of 1/2 lemon
1 tablespoon of apple cider vinegar
Sea salt and ground black pepper
This really is a bit of a 'kitchen sink' salad to which you could add all sorts of extras into but there are some incredible flavours in there which work really well together. We actually had this with a poached egg this week, which was quite a nice extra!
Preheat the oven to 200°C.
Toss the tomatoes in a little olive oil and balsamic vinegar and place on a roasting tray. Roast in the oven for about 35 minutes until they have reduced in size and become caramelised.
Fry the chorizo in a dry frying pan over a high heat heat until sizzling and coloured.
Remove from the pan using a slotted spoon and place on a plate lined with kitchen paper. Save the oil the chorizo has produced in the pan.
Squeeze in the lemon juice, add the cider vinegar, garlic, season with sea salt and ground black pepper and whisk to combine. Transfer to bowl and place the pan back over the heat.
Add a drop of oil if required and then fry the halloumi slices on both sides until they have a nice golden colour.
In a large bowl toss together the baby gem lettuce leaves with the dressing, chickpeas, chorizo and red onion and transfer to serving plates.
Top with the halloumi slices and roasted cherry tomatoes and serve straight away.
Donal, some people thing risotto is difficult to prepare – but not so, says you... and it’s adaptable?
Risotto has to be one of the most adaptable little recipes to master and are a great way to use up vegetables.
Wild Mushroom Risotto
Friday, August 12, 2011
200g of Chanterelle mushrooms
1 litre Chicken stock
1 tablespoon of olive oil
1 onion, peeled and finely chopped
300g risotto rice
75ml white wine
150g Parmesan cheese, freshly grated
Extra virgin olive oil to serve
This is my basic risotto recipe, which is essentially a blank canvas for any ingredients you want to add. Try mixing through roasted squash and crispy pancetta, or an Arrabiata sauce for a delicious alternative to mushrooms.
Fry the mushrooms in half the butter until slightly coloured. Allow any water from the mushrooms to fry off. Transfer to a plate and set aside.
Pour the stock into a saucepan and simmer gently.
Melt the remaining butter and the olive oil in a large frying pan, add the onion and gently fry for about 10 minutes until softened. Add the rice and stir until it is coated.
Pour in the white wine and let it bubble until nearly evaporated, then start adding the warm stock, about two ladlefuls at a time, allowing it to be absorbed before adding more. Continue to add the stock until the rice is tender and has a creamy coating. This should take about 15-20 minutes.
Add the remaining butter, mushrooms and grated Parmesan cheese and gently stir though. Season to taste with salt and black pepper. Serve immediately with a drizzle of extra virgin olive oil or truffle oil and a sprinkle of Parmesan cheese.
Pasta can be a staple if you’re cooking for one – but you’ve an alternative to the usual tomato sauce?
One of the true skills of homecooking is using what you already have in the house. This dish uses up pasta and frozen peas and by buying a little smoked salmon you can really make a delicious meal.
Creamy Salmon Tagliatelle with Garden Peas and Sundried Tomatoes
Thursday, June 2, 2011
300g (11oz) tagliatelle
2 tbsp olive oil
2 handfuls of peas, fresh or frozen
2 garlic cloves, peeled and finely chopped
200g (7oz) low fat crème fraîche
A good handful of fresh dill, chopped
75g (3oz) sun-blushed tomatoes, roughly chopped
Sea salt and freshly ground black pepper
200g (7oz) sliced smoked salmon, cut into strips
Juice of 1/2 lemon, to serve
This is a great meal to throw together in just minutes and it’s really filling. You can pick up sun-blushed tomatoes in the supermarket. They are a much brighter colour than sun-dried tomatoes and a little less intense in flavour.
Alternatively roast some halved cherry tomatoes with a little olive oil with sea salt and black pepper at about 200oC for about 40 minutes.
Cook the pasta in a large saucepan according to the instructions on the packet.
In the last few minutes of the pasta cooking time, drop in the peas, then drain.
Heat the oil in a large frying pan over a medium heat, add the garlic and fry gently for 1 minute.
Add the crème fraîche and heat through then add the dill, tomatoes and a good pinch of salt and black pepper and stir through.
Finally add the salmon strips and hot tagliatelle and toss everything together until coated.
Serve each portion with a generous squeeze of lemon juice.
Donal, soup can be great for using up the vegetables that you didn’t finish during the week...
Making soup doesn't get easier than this and best of all it uses up freezer ingredients and the leftovers themselves can then be frozen.
Pea, Mint and Pancetta Soup
Thursday, June 23, 2011
1 tablespoon of olive oil
200g of pancetta pieces
1 onion, roughly chopped
1 clove of garlic
2 medium potatoes, peeled and cubed
1 litre of vegetable stock
500g of frozen or fresh peas
1 small bunch of mint, about a handful
sea salt and ground black pepper to season
Crème fraîche to serve
A true classic, but it never fails to get me excited. The combination of mint and peas is unique and it’s a really fresh flavour for a soup in the summer. You can, of course, make this with frozen peas, and unless you can pick some from your own garden, the frozen pea route is actually the better option. I add pancetta to my soup for a salty kick. Serves four
Place a medium-sized pot over a high heat and fry the pancetta in a drop of olive oil for about 4 minutes until crispy. Remove from the pot with a slotted spoon and place on a plate lined with kitchen paper.
You should be left with enough oil and pancetta fat in the pan, if not, add a little more olive oil and fry the onion and garlic for 2-3 minutes. Then, add in the potato and vegetable stock. Bring to a steady simmer and cook until the potato is tender when pierced with a fork. It should take about 10 minutes.
Add the peas and mint and simmer for a further 3-4 minutes. Then, blitz with a hand blender until smooth.
Taste and season with sea salt and ground black pepper as required. Serve with a dollop of crème fraîche and crispy pancetta pieces.
See http://www.donalskehan.com/ for more.