Donal Skehan: Home Cook airs Wednesdays at 8.30pm on RTÉ One.
Ingredients
Chickpea Salad with Red Onion, Parsley & Toasted Cumin
- 2 x 400g (14oz) tins of chickpeas, drained and rinsed
- 1 x red onion, finely chopped
- 100g fresh parsley
- 2 tsp cumin seeds, toasted
- 2 tbsp sherry vinegar
- Pinch of sugar
- 4 tbsp extra virgin olive oil
Summer Tomato Platter with Toasted Fennel Seeds
- 800g (1lb 12oz) mixed heirloom tomatoes, sliced
- 2 tsp green fennel seeds
- 2 tsp sweet apple cider vinegar
- 3 tbsp extra virgin olive oil
Whipped Butter Mountain, Sea Salt & Crusty Bread
- 454gm butter
- 3 tbsp milk
- Sea salt and black pepper
- Chili flakes
- 1 tbsp lavender honey
Dressed Baby Gem Platter
- 4 heads of baby gem, wedged
- 1 lemon, juiced
- Salt and pepper
- Parmesan cheese, shavings
- 4 tbsp toasted pine nuts
Method
Chickpea Salad with Red Onion, Parsley & Toasted Cumin
- Drain and rinse the chickpeas and tumble into a serving dish. Finely chop a red onion and a large bunch of parsley and toss into the chickpeas.
- Toast cumin seeds in a dry frying pan until fragrant, then roughly crush in a pestle and mortar before adding to the chickpeas.
- Sprinkle a good pinch of sugar and add the sherry vinegar and olive oil. Mix well before serving on a large platter. Finish with a final dusting of cumin.
Summer Tomato Platter with Toasted Fennel Seeds
- Slice mixed heirloom tomatoes and arrange on a platter.
- Toast cumin seeds in a dry frying pan until fragrant, then roughly crush in a pestle and mortar.
- Drizzle the tomatoes with olive oil, apple cider vinegar and a generous pinch of salt and pepper. Tear basil leaves over the top and finish with a dusting of the toasted, crushed fennel seeds.
Whipped Butter Mountain, Sea Salt & Crusty Bread
- Allow a pat of unsalted butter to sit at room temperature for an hour, then beat with a small splash of milk with a hand-held electric whisk until really light and fluffy.
- Serve on a small plate and season with plenty of sea salt, black pepper and chili flakes and a drizzle of lavender honey.
- Serve with slices of hot crusty baguettes.
Dressed Baby Gem Platter
- Take 4 baby gem lettuces and cut them into thin wedges. Arrange on a platter and drizzle with a generous amount of olive oil and lemon juice. Season with salt and pepper and shavings of Parmesan cheese and finish with toasted pine nuts.
