Now that we’re over the Christmas period for the most part and January is officially in full swing, it’s time to start getting back into a routine (sob).
Something that can help ease us back into reality is the thought of cosy, comforting food in the evening, almost like a hug in a bowl, and we could all use a hug this time of year.
So we’ve pulled together some delicious recipes from some of our favourite Irish chefs that are sure to put a smile on your face on a dark January evening.
One Pan Tomato Pasta Soup – Donal Skehan
Ingredients:
- 1 tbsp olive oil
- 1 onion finely chopped
- 3 cloves of garlic, finely chopped
- 1 carrot, finely chopped
- 2 celery stalks, finely chopped
- 1 tsp chilli flakes
- 2 x 400g tins san Marzano tomatoes, crushed by hand
- Leftover parmesan rinds
- 1 litre organic beef stock
- 250g orecchiette
- 400g tin chickpeas drained and rinsed
- 100g baby spinach leaves
- Sea salt and ground black pepper
To serve:
- Extra virgin olive oil
- Parmesan cheese, shavings
- Parsley, roughly chopped
Check out the full recipe here.
Comforting Sheperd’s Pie – Clodagh McKenna
Ingredients:
- 2 tbsps olive oil
- 2 carrots, chopped
- 1 onion, finely chopped
- 2 celery sticks or 1 leek, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp fresh thyme, oregano or rosemary leaves
- 400g/1lb leftover slow-roast lamb (sliced) or minced lamb or beef
- 300ml/1 cup (and a bit!) lamb, chicken or vegetable stock
- 200g/1½ cups frozen peas
- 2 tbsps Worcestershire sauce
- 3 tbsps tomato ketchup
- 1 kg/2lbs potatoes
- 80g/3 tbsps of butter
- 80ml/⅓ cup of milk
- Sea salt and freshly ground black pepper
- 50g/2 tablespoons of melted butter for the top
Check out the full recipe here.
100% Veggie Burger – The Happy Pear
Ingredients:
-
- 150 g oats blended
- 300 g cooked sweet potato
- 100 g roasted red pepper – chopped
- 100 g frozen spinach
- 1 red onion
- 2 cloves of garlic
- ½ tsp chilli powder
- 1 tsp salt
- 4 tbsp tamari
- 4 tbsp rice flour
- 4 tbsp Psyllium husk4 tbsp gram flour – for coating
Check out the full recipe here.
Rotisserie-Style Roast Chicken – Currabinny
Ingredients:
- 1 organic chicken (roughly 1.7 – 2kg)
- 1/2 lemon
- 4 Cloves of garlic, bashed
- Olive oil
- 2 teaspoons of paprika
- 1 teaspoon of cayenne pepper
- Sea salt and black pepper
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried parsley
- 60g butter
Check out the full recipe here.
Beef It Up Pittas – Catherine Fulvio
Ingredients:
- ½ cucumber, peeled and sliced into ribbons
- 8 cherry tomatoes, sliced in half
- 1 lemon, juice, retain a little to drizzle over the avocado
- 4 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp chopped rosemary
- 1 tbsp extra virgin olive oil
- 300g beef sirloin
- 50g rocket leaves or any of your favourite salad leaves
- 1 ripe avocado, peeled, stone removed, and cut into dice
- 4 pitta breads, warmed and sliced open
- Salt and freshly ground black pepper
Check out the full recipe here.
