SPRING 2020
Spring Recipe Collection
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DARINA ALLEN Taste_spring.indd 1
DONAL SKEHAN
SUSAN JANE WHITE 2/5/2020 2:49:56 PM
T
his seasonal recipe collection, once known as Bia, is now part of the taste Ireland magazine family. We will have three of these little lovelies over the year, covering spring, summer and autumn and then our bumper Christmas annual will make an appearance to wrap up and celebrate a great year in food and cooking. We know how much you love trying out new recipes and cooking ideas, so we’re hoping to bring you a great mix of Irish and international chefs to keep you busy in the kitchen as the seasons unfold.
Bon appétit! Janice Butler
Darina Allen
One of the country’s best-known cookery writers, Darina has been at the heart of the Ballymaloe food empire for many decades, where she runs the world-famous cookery school. She has written many influential cookbooks, all of which celebrate local and seasonal produce, including her classic, Simply Delicious, originally published in 1989 and re-issued in 2018. She continues to champion food and its producers and was proud as punch on a recent trip around Dublin’s trendiest food businesses that so many of them were started by Ballymaloe gradutes.
Donal Skehan
Dubliner Donal was at the crest of a new foodie wave that arrived in the Noughties, showing how easily prepared but delicious food could be a fun part of the younger generation’s socialising. Since then, he has published many books, most with accompanying TV series, and was an early adopter of social media platforms as a way to share recipes and the foodie lifestyle.
Susan Jane White
Nutritional cook and food writer Susan Jane, whose witty titles – The Extra Virgin Kitchen, The Virtuous Tart and Clever Batch – have won her a following among foodies who want to eat tasty meals that provide as much essential nutrition as possible. As a one-time president of Oxford University’s Gastronomy Society, Susan-Jane says she weaned a generation of students off, M&Ms and dodgy kebabs. she now writes regular columns in the Sunday Independent and creates content for Jamie Oliver’s youtube channel.
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Taste Ireland Magazine
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Contents
Spring 2020
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Korean kimchi tomato eggs
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Jewelled herb & rice salad
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Orange lentil soup with turmeric, masala yogurt, toasted seeds & coriander
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Aubergine rendang
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Masala lamb shanks
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Cod, hake or haddock with dill & pangrattato
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Harissa chicken with rainbow salad
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One-pan vegetable lasagne
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Coffee crème brûlée
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Chocolate mint freezer slice
by Donal Skehan by Donal Skehan by Darina Allen
by Susan Jane White by Darina Allen by Darina Allen
by Donal Skehan
by Donal Skehan
by Darina Allen by Susan Jane White
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Korean kimchi tomato eggs by Donal Skehan
Serves 2 Ingredients 1 tbsp sesame oil 75g beansprouts 1 carrot, peeled and julienned 1 tablespoon sesame seeds, toasted 2 teaspoons sunflower oil 1 red onion, thinly sliced 2 garlic cloves, crushed 1 x 400g tin chopped tomatoes 200g kimchi 4 large free-range eggs Handful of coriander leaves Method Heat the sesame oil in a frying pan and gently fry the beansprouts and carrot until just softened and fully heated through. Tip into a bowl with the sesame seeds. Heat the sunflower oil in the same frying pan and gently fry the onion for 5 minutes until softened, then add the garlic and fry for 1 minute. Add the chopped tomatoes and kimchi, season with salt and pepper and cook for 10 minutes. Make four hollows in the sauce using the back of a spoon and crack the eggs into them. Cook for 8-10 minutes until they are just set (cover to speed up the cooking). Serve with the carrot and beansprouts and a scattering of coriander leaves.
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Donal says
“A wonderful fusion of Middle Eastern shakshuka with the flavours of Korean bibimbap”
Recipe from Super Food in Minutes by Donal Skehan, published by Hodder & Stoughton
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Donal says:
“If you have a little extra time, soak the rice in cold water for 30 minutes before you start cooking. This kick-starts the water absorption process so that when you cook the rice you end up with fluffy separate grains that are perfectly cooked and don’t stick together”
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Jewelled herb & rice salad by Donal Skehan
Serves 4 Ingredients 250g basmati rice 2 tablespoons olive oil 30g unsalted butter 2 small onions, finely chopped 1 teaspoon ras el hanout 4 carrots, peeled and grated Pinch of saffron threads, soaked in 3 tbsp hot water 200g mixed dried fruit such as sultanas, dried barberries or cranberries 75g shelled pistachios, roughly chopped Handful of chopped mint leaves Handful of chopped flat-leaf parsley Method If you have soaked the rice, drain and give it a final rinse; if not, rinse well in a colander under the cold tap. Heat the oil and butter in a sautĂŠ pan, add the onions and ras el hanout and fry over a medium heat for 5 minutes until softened. Add the drained rice, carrots and saffron (with its soaking water), then cover with 300ml cold water. Season with salt and pepper, stir and bring to the boil. Cover, reduce the heat and simmer gently for 12-15 minutes, then turn off the heat and leave to stand with the lid on for 5 minutes. Fluff up the rice with a fork, stir in the dried fruit, pistachios and herbs and serve.
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Recipe from Super Food in Minutes by Donal Skehan, published by Hodder & Stoughton
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Orange lentil soup with turmeric, masala yogurt, toasted seeds &coriander
Darina says:
“This soup was inspired by a soup I ate and loved at The Little Fox in Ennistymon in Co Clare. I’m not sure how they made it, but here is my interpretation, which I love. It’s made in minutes, really sustaining and super-delicious”
by Darina Allen
Serves 6 Ingredients 6 tablespoons extra virgin olive oil or butter 225g onions, chopped 2 teaspoons peeled and grated fresh turmeric root 225g orange lentils Flakey sea salt and freshly ground black pepper 1.2 litres vegetable or chicken stock 2 teaspoons pumpkin seeds 2 teaspoons sunflower seeds 1 teaspoon each of black and white sesame seeds A squeeze of lemon juice, to taste Fresh coriander leaves, to serve For the masala yogurt 1 teaspoon coriander seeds 1 teaspoon cumin seeds 6 tablespoons natural yogurt Method Heat 2 tablespoons of the oil in a 22cm (3.3-litre) heavy base saucepan. Stir in the freshly chopped onion, then cover and sweat over a gentle heat for 5-10 minutes until soft but not coloured. Add the grated fresh turmeric and cook for a minute or two before stirring in the lentils. Season generously with sea salt and freshly ground black pepper. Pour in the stock, bring back to the boil and simmer for 6-8 minutes until the lentils are soft. Meanwhile, mix the pumpkin, sunflower and sesame seeds in a small bowl with the remaining 4 tablespoons of extra virgin olive oil. To make the masala yogurt, combine the cumin and coriander seeds in a mortar and grind to a fine powder. Stir into the natural yogurt in a bowl and season with salt, to taste. Whizz the soup to a coarse purée in a blender or food processor. Taste and add a squeeze of lemon juice and some more salt and pepper, if needed. Ladle the soup into wide soup bowls, drizzle some masala yogurt over the top and sprinkle with seeds. Scatter with fresh coriander leaves and serve as soon as possible.
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Recipes from One Pot Feeds All by Darina Allen, published by Kyle Books
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Aubergine rendang by Susan Jane White
Serves 8 with rice Ingredients 2 white onions, chopped 5 tablespoons coconut oil or ghee 600g lamb chunks, preferably shoulder 6 garlic cloves, finely chopped 1 fresh chilli, de-seeded and chopped 2 stalks of lemongrass, white part only, finely chopped Big knob of fresh ginger, peeled and chopped 2 tablespoons black or yellow mustard seeds 1 tablespoon coriander seeds 2 teaspoons ground turmeric A good few turns of the salt and pepper mill 1 x 400ml tin of coconut milk Generous handful of dried goji berries 4 large aubergines Fresh coriander, to garnish
Method Start by sweating the onions on a gentle heat with 1 tablespoon of the coconut oil or ghee until glassy looking (5-10 minutes). Add the lamb, garlic, chilli, lemongrass, ginger, spices and a few twists from the salt and pepper mill. No need to brown the lamb first. Whack up the heat for a few minutes to briefly colour everything, then pour in the coconut milk and turn down to a low simmer. It needs 2-3 hours over a low-medium heat on the hob with a lid securely fastened. Any higher and the lamb will toughen. Taste after 2 hours and see if the lamb needs longer. It should be juicy and flavoursome, not tough. Leave it for longer if needed. About 40 minutes before the end of the cooking time, pre-heat the oven to 200°C. Remove the lid for the final 20-30 minutes of cooking and parachute the goji berries into the mix. This will add sweetness and nutrition while concentrating the flavours. Rendang is best when it’s strong and punchy rather than soupy or saucy. Slice the aubergines into thick discs, then into quarters. Divide between two roasting trays. Service each tray with the remaining coconut oil or ghee and roast in the oven for30 minutes, until soft and caramelised. Once the aubergines are roasted, stir them through the rendang, tickle with fresh coriander leaves and holler at everyone to take their seat. Sticky rice is a fabulous accompaniment if you want the rendang to stretch to eight mouths. We also love chickpea poppadoms and pickled red onions on the side.
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Susan Jane says:
“I have completely bastardized lamb rendang, and man, did it work. I use 75% less red meat than the traditional recipe and lob in lots of aubergine and gojis. Goji berries look like teensy chillies in the rendang and will scare the bejaysus out of your guests.These teensy gnarled berries hide most of their beauty. Gram for gram, one serving of goji berries can deliver more vitamin C than those egotistical oranges. Gojis are a good plant source of iron and protein, too.�
Recipe from Clever Batch by Susan Jane White, published by Gill Books
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Masala lamb shanks by Darina Allen
Serves 8 Ingredients 8 lamb shanks, weighing approx. 1.2kg in total 1 tablespoon ground turmeric 3cm piece of fresh ginger, grated 3 garlic cloves, crushed Sea salt 2 tablespoons extra virgin olive oil 1 bay leaf 1 cinnamon stick 5 cloves 6 cardamom pods, bashed 450g onions, sliced 1x 400g tin of chopped tomatoes 1-2 teaspoons honey 2 teaspoons freshly roasted and ground cumin 3 teaspoons freshly roasted and ground coriander 2-3 green chillies, halved 1 x 400ml tin of coconut milk 8 large potatoes, peeled and halved Lots of fresh coriander sprigs, to serve For the masala paste 25g desiccated coconut 1½ tablespoons coriander seeds 2 tablespoons poppy seeds 1 tablespoon fennel seeds ½ tablespoon freshly ground black pepper 2-3 red chillies, finely chopped For the mint yogurt 4 tablespoons chopped mint 300ml natural yogurt Sea salt and a little honey, to taste
Method Put the lamb shanks into a large casserole and add the turmeric, ginger, garlic and some salt. Pour in enough water to cover and bring slowly to the boil. Reduce the heat, cover with a lid and simmer gently for 2 hours or until the meat is tender. Meanwhile, grind the ingredients for the masala paste in a spice grinder or pestle and mortar, and set aside until needed. Once the lamb shanks are cooked, remove them carefully from the casserole and keep warm. Pour all of the cooking liquid into a separate pan and set aside. Return the casserole to a low heat with the extra virgin olive oil. Add the bay leaf, cinnamon, cloves and cardamom and stir-fry for 1-2 minutes. Add the onion and fry for 5-6 minutes until it starts to soften. Add the chopped tomatoes and honey and cook for 5 minutes. Sprinkle in the ground cumin and coriander, add the green chillies and cook for 3 minutes. Then, stir in the masala paste and coconut milk and bring slowly to the boil. Taste and add salt, if necessary. Return the cooked lamb shanks to the pan and pour in enough of the cooking liquid to come halfway up the shanks. Bring to the boil, cover with a lid and simmer gently for 10 minutes, turning the shanks several times during the cooking time. Add the potatoes to the pan, replace the lid and cook for 20 minutes or until the potatoes are fully cooked and the lamb is almost falling off the bone. Season to taste. To make the mint yogurt, stir the chopped mint into the yogurt and season to taste with salt and honey. Sprinkle the casserole with lots of fresh coriander and serve with the mint yogurt.
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Darina says:
“This rich spicy dish is often better reheated the next day, or the day after. If you have any of the sauce left over, toss it with some pasta or noodles for a simple supper�
Recipes from One Pot Feeds All by Darina Allen, published by Kyle Books
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Cod, hake or haddock with dill & pangrattato by Darina Allen
Serves 8
Darina says:
“A master recipe which we use for almost any round fish, such as cod, pollock, ling, haddock or grey mullet. This perfect one-pot dish can be cooked ahead and reheated – just make sure there’s lots of cheese sauce, otherwise it’ll be dry and uninteresting instead of juicy and unctuous. Mussels, shrimps, periwinkles or prawns can be added to make for a more elaborate and expensive version. Buttered leeks, piperonata, sautéed mushrooms or tomato fondue are other options – simply put a tablespoon or two either on top of the fish or underneath it in the gratin dish”
Ingredients 1.1kg cod, hake, haddock or grey mullet fillets Flaky sea salt and freshly ground black pepper 2 bay leaves 15g butter 600ml milk Approx. 50g roux (made by blending 25g softened butter with 25g plain flour in a small bowl) ¼ teaspoon Dijon mustard 150-175g grated Cheddar cheese or 75g grated Parmesan cheese 1 tablespoon chopped dill (optional) For the pangrattato 50-75ml extra virgin olive oil 1 garlic clove, finely chopped 50g soft, white breadcrumbs Method Pre-heat the oven to 180°C/gas mark 4. To make the pangrattato, combine all of the ingredients in a little bowl and set aside. Skin the fish and cut it into 6 or 8 portions. Season with salt and freshly ground pepper. Place the bay leaves in a lightly buttered sauté pan and lay the pieces of fish on top. Cover with the milk and bring slowly to the boil. Simmer for 4-5 minutes, or until the fish changes colour from translucent to opaque. Remove the fish with a slotted spoon to a plate and set aside. Bring the milk back to the boil and whisk in the roux to thicken the sauce to a light coating consistency. Stir in the mustard and two-thirds of the grated cheese, and season to taste with salt and pepper. Add the dill, if using. Return the fish to the pan and sprinkle the remaining cheese over the top, followed by the pangrattato. Cook in the oven for 15-20 minutes or until the fish is heated through and the top is golden-brown and crisp. Serve with a salad of organic leaves.
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Recipes from One Pot Feeds All by Darina Allen, published by Kyle Books
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Donal says:
“You can get lots of different kinds of harissa paste, but the rose variety has an extra layer of deliciousness – do keep an eye out for it.
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Harissa chicken with rainbow salad by Donal Skehan
Serves 4 Ingredients 1 tablespoon olive oil 6 boneless, skinless chicken thighs 3 tablespoons rose harissa paste Finely grated zest and juice of ½ lemon 2 tablespoons low-fat Greek yoghurt 3 tablespoons extra-virgin olive oil 1 x 220g bag rainbow salad 1 avocado, sliced 1 x 400g tin chickpeas, drained and rinsed Handful of chopped flat-leaf parsley Method Heat the olive oil in a sautÊ pan. Season the chicken with salt and pepper and spread all over with the harissa paste and a sprinkling of lemon zest. Fry over a medium-high heat for 3-4 minutes on each side until just cooked through. Set aside to rest, then slice and combine with the yoghurt while the chicken is still warm. Mix the lemon juice with some seasoning in a salad bowl and whisk in the extra-virgin olive oil. Add the rainbow salad, avocado, chickpeas and parsley and toss gently to combine. Serve with the harissa chicken.
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Recipe from Super Food in Minutes by Donal Skehan, published by Hodder & Stoughton
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One-pan vegetable lasagne by Donal Skehan
Serves 6 Ingredients 2 tablespoons olive oil 2 small onions, finely chopped 3 garlic cloves, crushed 3 courgettes, chopped 250g cremini or button mushrooms, sliced 1 x 400g tin chopped tomatoes 200g baby spinach 400g fresh pasta sheets, sliced into strips Handful of fresh basil leaves, torn 80g Parmesan cheese, grated 2 x 125g mozzarella balls, sliced Method Heat the oil in a deep, ovenproof sautĂŠ pan. Add the onions and fry over a medium heat for 5 minutes until softened, then add the garlic and cook for a minute more. Add the courgettes and mushrooms, increase the heat and fry for about 5 minutes until they are lightly browned. Add the chopped tomatoes and 400ml boiling water and season well with salt and pepper. Bring to a simmer and cook for 10 minutes over a medium heat. Pre-heat the grill to high. Stir the spinach and pasta strips into the pan and, once the spinach has wilted, stir in the basil and two-thirds of the Parmesan and half the mozzarella. Scatter the rest of the cheese over the top and put under the grill for 3-5 minutes until bubbling and oozingly melty.
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Donal says:
“This is a fab veggie version of that comfort food favourite lasagne – just without all the pots and pans to wash up!”
Recipe from Super Food in Minutes by Donal Skehan, published by Hodder & Stoughton
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Darina says:
“Serve this icy cold in one large dish with nougatine biscuits as an extra treat or even ladyfingers”.
Coffee crème brûlée by Darina Allen
Serves 4 Ingredients 4 large or 5 small organic, free-range egg yolks 40g caster sugar 1½ tablespoons Camp coffee essence 200ml whole milk 200ml double cream 8 teaspoons demerara sugar Method Pre-heat the oven to 150ºC/gas mark 2. Whisk the egg yolks with the caster sugar in a mixing bowl until well combined. Add the coffee and whisk again. Pour in the milk and cream and whisk gently to combine. Pour the mixture through a nylon sieve into a 19cm round ovenproof dish, approx. 4.5cm deep. Put the dish in a bain marie, and pour in enough boiling water to come halfway up the side of the dish. Bake for 45-50 minutes until just set, but still slightly wobbly in the centre. Sprinkle lightly with demerara sugar: it should be a thin layer, so tip off any excess if necessary. Glaze with a blowtorch. Coffee crème brulée is already very rich, but you could serve it with a little pouring cream, if you wish, and some nougatine biscuits or ladyfingers.
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Recipes from One Pot Feeds All by Darina Allen, published by Kyle Books
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Chocolate mint freezer slice by Susan Jane White
Makes 25 servings Ingredients For the biscuit base 240g walnuts 8 Medjool dates, stones removed 3 tablespoons cocoa or cacao powder Pinch of sea salt For the peppermint cream filling 2 ripe avocados, peeled, stoned and flesh scooped out 50-80ml maple syrup (depends on your sweet tooth) 80ml coconut oil or ghee, melted ½ teaspoon real peppermint extract Raw chocolate frosting (optional) 4 tablespoons coconut oil or ghee 2 tablespoons maple syrup or agave 2 tablespoons cacao or cocoa powder ½ teaspoon real peppermint extract Method In a food processor, pulse the base ingredients together into a chocolaty lump. You might need a teaspoon of water to help it along. Scrape into a regular loaf tin lined with non-stick baking paper. Press and smooth down. Using the same food processor bowl, blitz the ingredients for the peppermint cream filling. You’re looking for a sumptuous, glossy cream. Pour on top of the base and freeze for at least 30 minutes before slicing. If you want a raw chocolate topping, gently melt the coconut oil or ghee with your maple syrup. Whisk in the cacao or cocoa and the peppermint extract. Pour over the peppermint cream layer. Return to the freezer and hide it behind the fish fingers.
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Susan Jane says:
“This will help jump-start your morning. One tiny sliver will deliver a dose of omega-3 fatty acids – thank you, walnuts. I make the peppermint cream filling from avocados and maple syrup. No one will know, except of course your cholesterol levels”
Recipe from Clever Batch by Susan Jane White, published by Gill Books
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