Chef Kevin Dundon - Lets Get Ireland Cooking
It’s nearly the weekend, Lots of you will be ordering a Chinese or an Indian takeaway tonight or maybe even some pizza, Chef Kevin Dundon is trying to dissuade us from doing this for SuperValu’s Let’s Get Ireland Cooking campaign and he chats to Ray this afternoon
SuperValu’s Let’s Get Ireland Cooking campaign is encouraging people to cook healthy meals from scratch and helping to build a healthier nation
Pasta with Tomato and Ham Sauce
Use your favourite pasta shape!
Prep time; 5 minutes
Cooking time; 15 minutes
400g dried taglaitelle pasta (plain or wholemeal)
1 tablespoon olive oil
250g cooked ham, chopped into cubes
1 medium onion, finely chopped
2 garlic cloves, crushed
2 tbsp. fresh oregano (1 tsp if using dry oregano)
2 sprigs thyme
400ml tomatoes passsata
200g cherry tomatoes, halved
salt and pepper
100g baby spinach leaves
100g parmesan or Cheddar, grated
2 tbsp. basil, to serve
Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain.
Meanwhile, heat the olive oil in a non-stick frying pan over medium heat. Add the cooked ham, onion, garlic, oregano, thyme and cook, stirring, for 4 to 5 minutes or until crisp.
Next pour in the tomato passata and cherry tomato and season lightly. Stir the mixture and cook for 2 – 3 minutes until the cherry tomato start to fall apart but still hold a little their shape!
Remove from the heat, add the baby spinach leaves and grated cheese. stir and pour over the
cooked pasta. Torn and scatter the fresh basil leaves over the pasta.
Fruit & Nut Flapjack
This bar is a fantastic option for either breakfast or for the lunchbox. It will keep in an airtight container for up to one week, if they last that long!
Make 12 pieces
200g/7oz Dried apricots, chopped
150g/5oz GF Mixed Nuts (ie. Pistachio/Walnut/Hazelnut)
150g/5 oz GF Dried Fruits (ie. Sultanas/raisins)
200g /7oz GF Porridge Oats
400ml/14 fl oz Can Condensed Milk
Preheat to the oven 160°C/325F/Gas Mark 3.
Lightly grease a baking tray and line with some baking par
Place the apricots in a large bowl and add the nuts, dried
fruits, porridge oats and stir to
Pour the condensed milk into a large heavy based pan over a moderate heat.
Heat the condensed milk gently, stirring constantly to ensure that the milk does not burn.
Pour the warmed condensed milk over the bowl of nuts and fruits and use your hands to combine the ingredients. Pour into the prepared tray, then level with a wet spatula or wooden spoon. Place into a preheated oven for 30 -35 minutes until golden. Remove from the oven and all to rest for 10 minutes. Invert onto a chopping board, and cut with a large knife into pieces approx 5cm x 4cm.