IRISH STEW
Serves 4-6
Ingredients
900g (2lb) boneless lamb neck or shoulder, trimmed and cut into cubes
900ml (1½ pints) lamb or chicken stock
50g (2oz) pearl barley, washed
225g (8oz) potatoes, cut into chunks
225g (8oz) carrots, thickly sliced
225g (8oz) leeks, well trimmed and thickly sliced
225g (8oz) pearl onions, peeled
100g (4oz) rindless piece of smoked bacon, diced
2 fresh thyme sprigs
sea salt and freshly ground
black pepper
chopped fresh flat-leaf parsley,
to garnish
turnip mash with crispy bacon and onion, to serve (optional)
colcannon, to serve
Method
1. Place the boneless lamb pieces in a large heavy-based pan or flameproof casserole and pour over the stock. Bring to the boil, then skim off any scum from the surface and then stir in the barley.
2. Reduce the heat and simmer gently for 50 minutes, until slightly reduced and the lamb is almost tender.
3. Add the potatoes to the lamb with the carrots, leeks, pearl onions, smoked bacon and thyme and simmer for 30 minutes, until the lamb and vegetables are completely tender but still holding their shape. Season to taste with salt and pepper.
4. Put the stew straight onto the table and scatter over the parsley. Serve dishes of the turnip mash with crispy bacon and onion and colcannon alongside and allow everyone to help themselves.
STICKY BALSAMIC BEEF
Prep: 20 minutes
Cook: 4 hours
Slow Cooker Friendly, Freezer Friendly
Ingredients
1.75kg beef brisket, short rib or beef Featherblade
2 tbsp rapeseed oil
a knob of butter
6 red onions, cut into wedges
500ml beef stock
120ml balsamic vinegar
4 tbsp honey
1 tbsp soy sauce
4 garlic cloves, finely chopped
1 tbsp chopped fresh thyme
3 tbsp cornflour
sea salt and freshly ground black pepper
To Serve
mashed potatoes
steamed cavolo nero
steamed baby carrots
Method
1. Preheat the oven to 160°c (325°F/gas mark 3).
2. Dry the brisket with kitchen paper and season generously. Heat half of the oil in a casserole dish over a high heat and brown all over for about 5 minutes. Transfer to a plate.
3. Add the rest of the oil to the casserole with the butter and sauté the onions for 6–8 minutes, until they are starting to colour. Transfer to a bowl and set aside.
4. Put the stock in a jug and whisk in the balsamic, honey, soy, garlic and thyme. Put the brisket back into the casserole and pour over the stock mixture. Cover and cook for 2 hours, then remove from the oven and add the onions. Cover again and cook for another 1½ hours, until the beef is meltingly tender.
5. Carefully lift out the brisket and transfer it to a board. Snip the string and use two forks to shred the meat, discarding any fatty bits. Put the cornflour in a small bowl and stir in 2–3 tablespoons of water until you have a smooth paste. Whisk this into the liquid in the casserole, then stir in the shredded beef. Bring to a simmer over a low heat and cook for a few minutes to thicken the sauce slightly
6. Serve the sticky balsamic beef in wide-rimmed bowls with some mashed potatoes, cavolo nero and baby carrots. Freeze the extra portions
BACON AND CABBAGE SOUP
Serves 4-6
Ingredients
50g (2oz) pearl barley, well rinsed
50g (2oz) butter
125g (4½oz) potatoes, peeled and diced (about 1 medium potato)
100g (4oz) smoked streaky
bacon, diced
1 small onion, finely chopped
1 garlic clove, crushed
1 tbsp chopped fresh thyme
1.2 litres (2 pints) chicken stock
275g (10oz) green cabbage, cored
and finely shredded
sea salt
freshly ground black pepper
brown wheaten bread and butter, to serve
Method
1. Place the pearl barley in a pan and cover with plenty of water. Add a pinch of salt and bring to a simmer, then simmer gently for 30 minutes, until the pearl barley is tender. Drain and set aside until needed.
2. Melt the butter in a heavy-based pan with a lid set over a medium heat, then stir in the potatoes, smoked bacon, onion, garlic and thyme. Cover with a lid and cook on a low heat for 10 minutes, stirring occasionally.
3. Add the stock to the bacon mixture with the cooked pearl barley and bring slowly to the boil. Tip in the cabbage, reduce the heat and simmer for about 5 minutes, until the cabbage is just tender. Season to taste and ladle into warmed bowls. Serve with a basket of brown wheaten bread and a small dish of butter.
MOROCCAN CHICKEN TAGINE WITH BUTTERNUT SQUASH
Serves 4-6
Ingredients
4 tbsp rapeseed oil
2 large onions, roughly chopped
4 garlic cloves, finely chopped
1 × 2.5cm (1in) piece of fresh root
ginger, peeled and finely chopped
2 tbsp mild curry powder or paste (I love the Dunnes Stores Simply Better Mild Curry Seasoning)
2 tsp ground turmeric
2 tsp ground cinnamon
2 × 400g (14oz) of Italian chopped tomatoes
500g (1lb 2oz) boneless, skinless
chicken cubes (thigh or breast)
1 butterernut squash, peeled
deseeded and cut into cubes
2 tbsp clear honey
about 450ml (¾ pint) chicken stock (from a cube is fine)
sea salt and freshly ground black pepper
To Garnish
chopped fresh mint and/or coriander
roughly chopped toasted pistachio nuts To Serve
couscous
natural yoghurt
Method
1. Preheat your slow cooker according to the manufacturer's instructions. If your slow cooker has a sauté option, you can use this; if not, use a large sauté pan on the hob over a medium heat. Heat the oil, then add the onions and sauté for 8–10 minutes, stirring occasionally, until they are softened and have taken on a little colour.
2. Add the garlic and ginger and sauté for another 3–4 minutes. Stir in the curry powder or paste, turmeric and cinnamon and cook for 1 minute.
3. Pour in the tomatoes and carefully blend to a thick purée with a hand-held blender. Using a spatula, transfer to the slow cooker (if you have used a separate pan).
4. Stir the chicken into the tomato base along with the butternut squash and honey, adding enough stock to make a thick-ish sauce that barely covers all the ingredients. Season with salt and pepper.
5. Cover and cook on low for 4 hours, until the chicken and butternut squash are completely tender.
6. When ready to serve, make the couscous according to the packet instructions and spoon into wide rimmed bowls. Ladle over the tagine and add a dollop of yoghurt to each one, then scatter the herbs and pistachio nuts on top to garnish.
APPLE AND ALMOND TART
Serves 6
Ingredients
125g (4½oz) butter, softened
100g (4oz) icing sugar, sieved
100g (4oz) ground almonds
25g (1oz) plain flour
2 eggs, lightly beaten
1 vanilla pod, split in half lengthways and seeds scraped out
large pinch of ground cinnamon
450g (1lb) cooking apples
juice of ½ lemon
2–3 tbsp apricot jam
softly whipped cream, to serve
caramel ice cream, to serve
For The Pastry
175g (6oz) plain flour, plus extra for dusting
100g (4oz) butter, chilled and diced
50g (2oz) caster sugar
1 egg yolk ½ tbsp cream
Method
1. To make the pastry, place the flour in a food processor with the butter and sugar and pulse until just blended. Add the egg yolk and cream and blend again briefly. Wrap with cling film and chill for 1 hour to rest.
2. To make the filling, place 100g (4oz) of the butter in a large bowl with the icing sugar and beat until light and fluffy using an electric hand beater. Beat in the ground almonds and flour, then gradually beat in the eggs, vanilla seeds and cinnamon. Continue to beat for 5 minutes, until light and fluffy.
3. Roll out the pastry on a lightly floured surface and use to line a 23cm (9in) loose-bottomed flan tin. Chill again for 15 minutes to allow the pastry to rest.
4. Preheat the oven to 190°C (375°F/gas mark 5). 5. Peel the apples and cut into quarters to remove the cores, then cut into thin wedges. Tip into a bowl and toss in the lemon juice to prevent them from browning. Spread the almond filling in the pastry case and carefully arrange the apple slices on top in a fan shape, then gently press the apples down into the filling. Dot with the remaining 25g (1oz) of the butter.
6. Bake the tart for 25–30 minutes, until the pastry is cooked through and the apples are golden brown. Remove from the flan tin and transfer to a plate. Melt the apricot jam in a pan or in the microwave and brush it over the tart.
7. To serve, cut the tart into wedges and serve warm or cold on serving plates with a good dollop of whipped cream and a scoop of caramel ice cream, if liked.
