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Traditional Beef Casserole with Herb Dumplings
A casserole makes a convenient and nourishing meal at any time of the year. You can pop it on top of the cooker or in the oven and just forget about it for an hour or two while it happily bubbles away. Here, I have added herb dumplings, which are a real family favourite.
Serves 6
1 tbsp sunflower oil
700g/1lb 8oz lean stewing beef, finely diced
1 onion, peeled and sliced
2 carrots, peeled and diced
1/2 turnip, peeled and finely diced
1 parsnip, peeled and chopped
2 celery sticks
1 large tsp tomato purée
25g/1oz/21/2 tbsp plain flour
850ml/11/2 pints/33/4 cups beef stock
salt and freshly ground black pepper
Herb Dumplings:
200g/7oz/1 1/3 cups self-raising flour
50g/2oz/1/2 cup suet pinch of salt
1/2 onion, peeled and very finely chopped
2 tsp chopped fresh parsley
50g/2oz/1/2 cup grated Cheddar cheese (optional)
about 5 tbsp soured milk
1 Heat the sunflower oil in a large saucepan. Add the diced stewing beef and fry quickly until coloured or sealed all over. Add the vegetables to the pan, mix around well and cook for 3-4 minutes, or until all the vegetables are sealed and glazed like the beef.
2 Next, add the tomato purée and a little salt and pepper and sprinkle the flour on top of the mixture. Mix in the flour (this will act as a thickening agent), ensuring that all the vegetables and meat are covered and lightly coated. Pour in the stock and mix it well to ensure that there are no lumps of flour stuck to the sides of the saucepan.
3 Allow the mixture to come to the boil, then reduce the heat to a gentle simmer, cover with a lid and cook for 11/2-2 hours, or until the meat and vegetables are tender and the sauce is a nice consistency.
4 Meanwhile, make the dumplings. In a large bowl mix the flour, suet, salt, finely chopped onion, fresh parsley and Cheddar cheese (if using) together well. Gently stir in the soured milk a little at a time—do not add all the milk at once because you may not need all of the liquid. The mixture should resemble a soft dough (like a scone).
5 Turn out onto a floured work surface and knead the dough very gently, just until it comes together, then cut out the dumplings, using a cup or a scone cutter. They should be no thicker than 2cm/3/4in.
6 About 30 minutes before the stew is ready, drop in the dumplings. These cook in the stew and take about 25-30 minutes. If you wish, at this stage you can finish the stew off in the oven by transferring it to a casserole dish with a lid and placing in an oven preheated to 150°C/ 300°F/Gas Mark 2.
Irish Stew with Pearl Barley
This is a real ‘mammy’ dish—all mums have their own special recipe. My recipe has a long-tailed history—it has satisfied several generations and will be passed on to future Dundons. This version uses diced lamb, but you could use mutton neck chops—a cheaper cut of meat, which benefits from the prolonged cooking time.
Serves 6
1 tbsp sunflower oil
1.1kg/2lb 8oz neck of lamb, diced
3 carrots, peeled and diced
1 onion, peeled and diced
225g/8oz turnip, peeled and chopped
5-6 fresh parsley sprigs, plus extra for garnish
600ml/1 pint/21/2 cups lamb stock or water
2 large potatoes, peeled and diced
75g/3oz pearl barley
1 Heat a large saucepan with the sunflower oil, add the meat and quickly brown. Add the diced carrots, onion and turnip and fry off for 3-4 minutes. Add some parsley sprigs and the stock and allow the mixture to come to the boil, then reduce the heat to a very gentle simmer and cook, covered, for 1 hour.
2 Add the diced potatoes and pearl barley and stir to combine well. These two ingredients will both act as thickening agents, so you may need to add a little extra stock, depending on the consistency you like in your stew.
3 Allow the stew to cook gently for a further 1 hour—this will make the meat nice and tender and will ensure a great end result. If it begins to dry out, add a little more stock or water.
4 When the stew is cooked, sprinkle the dish with a little chopped parsley and serve immediately with some deliciously creamy mashed potatoes.
Braised Beef Short Ribs with Horseradish Mash
There is something truly delightful about the aroma of this dish wafting through the house. You can run out to the shops for a couple of hours while the ribs are cooking and come home to a beautiful slow-braised meal. If you can find them, Rooster potatoes are perfect for the mash; otherwise use King Edwards, Golden Wonders or any other floury potato.
Serves 4
sunflower oil, for frying
16 short beef ribs
2 carrots, peeled and cut into chunks
1 large onion, peeled and sliced
5 garlic cloves, peeled
2-3 fresh thyme sprigs
1 x 400g/14oz tin of chopped tomatoes
350ml/12fl oz/11/2 cups red wine
200ml/7fl oz/generous 3/4 cup beef stock
Horseradish Mash:
6 large potatoes, peeled and cut into chunks
milk
50g/2oz /1/2 stick butter
1 tsp creamed horseradish
1 Preheat the oven to 150°C/300°F/Gas Mark 2.
2 Heat a little oil in a large roasting tin and seal the short ribs on each side until they are nicely browned off. Add in the vegetables and garlic and stir to coat them lightly. Next, pop in the thyme sprigs and add the chopped tomatoes, red wine and beef stock. Bring the mixture to the boil, then transfer the tray to the oven for 21/2 hours.
3 Boil the potatoes in salted water until they are tender. Strain off the water, return the saucepan to the hob and steam for a few minutes. Mash with a little milk and butter (add gradually as you do not want the mash to become sloppy) and mix in the creamed horseradish.
4 Remove the ribs from the oven and serve with the creamy horseradish mash.
Quick & easy suppers
These days, everyone seems to be constantly on the run, trying to beat the clock at every turn. Here are some mouth-watering, time-saving recipes that are tasty, nutritious and ideal for all the family. Most importantly, they use ingredients that are readily available in your local shop or supermarket.
Baked Goat’s Cheese, Beetroot, Orange and Walnut Salad
Each ingredient in this attractive salad has its own unique flavour, but they marry together extremely well. The sweetness of the orange contrasts beautifully with the strong and sometimes salty taste of the cheese.
Vegetarian Serves 4
200g/7oz young baby beetroot olive oil
350g/12oz young goat’s cheese, cut into chunks
2 tbsp walnut oil
2 tbsp balsamic vinegar juice of 1/2 orange
200g/7oz fresh rocket leaves (or any type of salad leaves)
3 large ripe oranges, peeled and segmented
75g/3oz/3/4 cup walnuts
salt and freshly ground black pepper
1 Preheat the oven to 190°C/375°F/Gas Mark 5.
2 Cut the beetroot into large wedges and place on a baking tray. Drizzle with olive oil and season with the salt and pepper. Roast for 20-25 minutes, or until the wedges are just tender.
3 Line a baking tray with non-stick baking parchment. Arrange the cheese on top and place the tray in the oven for 5-6 minutes, or until the cheese is just beginning to melt.
4 While the goat’s cheese is cooking, make the dressing by mixing together the walnut oil, balsamic vinegar and orange juice.
5 Arrange the rocket leaves in serving bowls or on plates. Divide the orange segments between the bowls. Scatter in the warm beetroot and the baked goat’s cheese. Toss in the walnuts at the end and drizzle generously with the nutty dressing.
Roasted Root Vegetable, Chilli and Pumpkin Soup
This is a delicious and really warming soup, and on cold days the girls often take it to school. Its beauty is that it can be made in advance and reheated as required, so why not make a double batch to keep out the winter chill?
Vegetarian Serves 6-8
2 large carrots, peeled and cut into chunks
400g/14oz pumpkin, peeled and cut into chunks
2 celery sticks, sliced
1 parsnip, peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks
75g/3oz/3/4 stick butter
1/2 onion, peeled and cut into chunks
1 leek, trimmed and sliced
2 garlic cloves, peeled and chopped
1 rounded tsp dried chilli flakes (optional)
1.5 litres/21/2 pints/61/4 cups vegetable stock
200ml/7fl oz/generous 3/4 cup double cream
salt and freshly ground black pepper
1 Preheat the oven to 190°C/375°F/Gas Mark 5.
2 Put the prepared carrots, pumpkin, celery, parsnip and sweet potatoes in a roasting tin, sprinkle with a little salt and pepper and roast in the oven for 15-20 minutes.
3 Meanwhile, gently heat the butter in a large saucepan. Add the onion, leek, garlic and chilli flakes (if using) and fry for 6-8 minutes. Add the roasted vegetables, pour in the vegetable stock and bring the mixture to the boil. Reduce the heat and simmer for 20 minutes, or until all the vegetables are fully softened. Remove the pan from the heat, add the cream, season with salt and pepper and blitz to a smooth purée using a hand-held blender.
4 Correct the consistency with additional stock if required. Return the pan to the heat and reheat gently. Serve steaming hot with a swirl of double cream, a twist of black pepper and buttered crusty brown bread.
Cream of Asparagus Soup
Asparagus is a wonderful spring vegetable, and this smooth and creamy soup is great for those days when there’s still a chill in the air. It has the most delightful green colour, which is enhanced by the fragrant garlic leaves. For a lighter option, try using crème fraîche instead of cream.
Vegetarian Serves 6-8
900g/2lb fresh asparagus
50g/2oz/1/2 stick butter sunflower oil
1 onion, peeled and finely chopped
25g/1oz/21/2 tbsp plain flour
1.2 litres/2 pints/5 cups boiling vegetable stock
125ml/4fl oz/1/2 cup double cream
50g/2oz wild garlic leaves, or chives, roughly chopped
salt and freshly ground black pepper
Croûtons:
3 slices of stale bread, cut into small dice
2 tsp sunflower oil
1 If you want to make your own croûtons, preheat the oven to 180°C/350°F/Gas Mark 4. Spread out the cubes of bread flat on a baking tray and drizzle with the oil. Bake for 10 minutes, or until golden brown. Cool on a rack, then store in an airtight container for 3-5 days. Alternatively, buy ready-made croûtons.
2 Prepare the asparagus by trimming off the tough outer stalks. These can be used for making stock.
3 Melt the butter in a large saucepan, adding just a little oil to help prevent burning. Add the chopped onion and fry gently for 6-8 minutes, or until soft but not brown.
4 Add the trimmed asparagus and cook with the onion for a further 10 minutes, or until it begins to soften. Mix in the flour and stir until the vegetables are completely coated with the flour. Pour in the boiling stock and stir for 2 minutes, making sure that none of the flour has stuck to the sides of the pan. Bring this mixture to the boil, then reduce the heat and simmer for 20 minutes.
5 Remove the pan from the heat and stir in the cream, wild garlic and seasoning. Using either a hand-held blender or a food processor, purée the soup in small batches. Return to the heat, correct the seasoning, warm through and serve with croûtons.
Spiced Marinated Salmon
This recipe is great, as it uses ingredients that you may already have in your larder. Because the marinade is quite strong, it takes only 30 minutes to infuse the fish with its piquant flavour.
Serves 6
6 salmon darnes or steaks (175g/6oz each)
sunflower oil, for frying
Marinade:
250ml/9fl oz/1 cup soy sauce
scant 4 tbsp rice vinegar
1 tsp tomato purée
dash of Tabasco sauce
juice of 1 lemon
2 tsp sesame oil
1 red chilli, chopped
2.5cm/1in piece of fresh root ginger, peeled and chopped
2 tsp chopped fresh coriander
1 To make the marinade, put all the ingredients into a large bowl and whisk rapidly until thoroughly combined. Place the salmon darnes or steaks into the marinade and mix gently to ensure that the salmon is completely covered. Set aside in a cool place to marinate for 30 minutes.
2 When you are ready to cook the salmon, remove it from the marinade. Place a large frying pan drizzled with a little oil over a medium heat. Pan-fry the salmon on each side for 4 minutes (starting flesh-side down), then pour the remainder of the marinade into the pan and allow it to bubble up around the fish. Continue cooking on a medium heat for a further 5-6 minutes, depending on the thickness of the salmon. When the salmon is cooked, it should be firm to the touch.
3 Transfer to serving plates and spoon a little of the reduced syrupy marinade onto the top of the salmon. I like to serve this with basmati rice and garden salad (see page 130).
Leek and Sweetcorn Roulade
This roulade looks amazing, but is really very simple to make and tastes delicious with a crisp glass of Chablis. I use leeks and sweetcorn for the filling, but you can try alternatives such as goat’s cheese and roasted red peppers, chargrilled aubergine and courgettes or roasted cherry tomatoes and buffalo mozzarella.
Vegetarian Serves 6
25g/1oz/1/4 stick butter, plus
extra for cooking the leeks
1/2 tsp ground nutmeg
600g/1lb 5oz baby spinach
4 free-range eggs, separated
75g/3oz/3/4 cup grated Parmesan cheese
2 leeks, trimmed and thinly sliced
175g/6oz/3/4 cup crème fraîche
1 × 275g/10oz tin of sweetcorn, drained
4 tsp chopped fresh parsley
salt and freshly ground black pepper
1 Preheat the oven to 190°C/375°F/Gas Mark 5. Line a 33 × 23cm/ 13 × 9in Swiss roll tin with baking parchment.
2 In a large saucepan, melt the butter, add the nutmeg and spinach and wilt the spinach for 3-4 minutes, or until it is completely cooked. Remove from the heat, squeeze dry, season with a little salt and pepper and allow to cool for 10 minutes.
3 Beat the egg yolks in a large bowl for 3-4 minutes, or until they are pale and creamy. Add the cooled and drained spinach.
4 Beat the egg whites in a separate bowl until they are stiff and full of air. Gently fold the egg whites into the spinach mixture and transfer to the prepared tin. Sprinkle the grated Parmesan on the top. Bake for 18-20 minutes, or until well risen and golden brown. Allow to cool completely in the tin.
5 Meanwhile, in a small pan, sweat the leeks in a little butter until they are completely soft. Allow to cool. Invert the roulade onto a large piece of parchment paper.
6 Mix the leeks, crème fraîche, sweetcorn and parsley together with some seasoning. Spread the creamy filling over the roulade and roll up tightly. Be warned—it does have a tendency to crack. Serve with a large salad or some minted baby potatoes.
Prawn Cocktail
Shallots, a sprinkling of paprika, a dash of Tabasco and brandy add a real twist to this classic starter.
Serves 4
16 Dublin Bay prawns (langoustines)
1 bay leaf
5 lemon wedges
1 small head of iceberg lettuce, finely shredded
2 shallots, peeled and thinly sliced
freshly snipped chives, to garnish
Marie-Rose Sauce:
150ml/5fl oz/2/3 cup mayonnaise
4 tsp tomato ketchup
pinch of paprika, plus extra for dusting
dash of Tabasco sauce
30ml/1fl oz brandy
1 To prepare the sauce, mix the mayonnaise, ketchup and paprika together until well combined. Stir in the Tabasco and brandy to suit your own taste. Proceed with caution with the Tabasco, as it can give excessive heat to the dish. Cover the bowl and store the sauce in the refrigerator until required—it will sit there happily for a couple of days.
2 Bring a large saucepan of salted water to the boil. Prepare the prawns by cracking them at the base and pulling off the tail and the shell as far as the head. Using a sharp knife, make a shallow cut down the middle of the outside vein and pull out the dark coloured vein. Alternatively, ask your friendly fishmonger to do this for you. I like to leave the head on, as it gives a nice finished look to the cocktail.
3 Add the bay leaf and a wedge of lemon to the boiling water and plunge in the prawns. The water will immediately cool down, so you must allow it to come back to the boil again. Once it reboils, cook the prawns for 60-90 seconds, or until they are firm to the touch.
4 Have a large bowl of iced water standing by. When the prawns are cooked, plunge them into the iced water for 4-5 minutes to cool them rapidly and prevent them overcooking. The boiled water in which you cooked the prawns can be chilled and/or frozen and used as a simple fish stock for other recipes.
5 Serve in large martini glasses for a bit of fun. Mix the shredded lettuce with the thinly sliced shallots and arrange it at the bottom of the bowl or glasses. Put four of the prawns on top of the lettuce (hanging slightly overboard) and add a large dollop of the chilled sauce on top. Dust with a little additional paprika and garnish with the remaining lemon wedges and fresh chives.
Mild Monkfish Curry with Coconut
Coconut milk, peppers and red curry paste turn this simple monkfish dish into a mouth-watering treat. Use the tender monkfish tail for this quick and easy recipe and serve with plain basmati rice.
Serves 6
1 tbsp sunflower oil
1 green pepper, cored, deseeded and thinly sliced
1 red pepper, cored, deseeded and thinly sliced
1 red onion, peeled and thinly sliced
1 bunch of spring onions, trimmed and chopped
7-8 mushrooms, sliced
2 tsp red curry paste
800ml/28fl oz/generous 3 cups coconut milk (2 tins)
1 monkfish tail (about 1kg/21/44lb) cut into six pieces
450g/llb 2oz boiled basmati rice, to serve
fresh basil leaves, torn (optional)
1 Heat a deep wide-based pan with the sunflower oil. Quickly fry the vegetables over a high heat until just beginning to soften. Add the red curry paste and fry for 2-3 minutes, or until the vegetables are all fully coated with the paste.
2 Pour the coconut milk into the pan, making sure you scrape every last bit out of the cans. I usually rinse them out with a little water and add this to the pan as well to make sure I get all the goodness. Bring the mixture to the boil, then reduce the heat and place the pieces of monkfish in the broth. Cover the pan and gently simmer for 8-10 minutes over a very low heat, or until the fish is cooked. Baste the fish with the broth during cooking.
3 Remove the fish from the pan and place on top of softly boiled basmati rice and divide the remaining sauce among the plates. If the sauce has become too thick, add a little water, vegetable stock or even white wine if you are feeling indulgent and return to the boil. Freshly torn basil is also good mixed into the sauce.
Halibut en Papillotte
Serving this fish still in its wrapper means that each member of the family gets a full facial from all the steam escaping and it works very well as a quick meal. En papillotte is a French term that translates as ‘cooked in paper’.
Serves 4
1 red pepper, cored, deseeded and thinly sliced
1 carrot, peeled and thinly sliced
1 red onion, peeled and thinly sliced
110g/4oz/3/4 cup green beans, thinly sliced
50g/2oz/scant 1 cup fresh basil
4 halibut steaks (about 150g/5oz each)
1 lemon, thinly sliced
salt and freshly ground black pepper
1 Preheat the oven to 200°C/400°F/Gas Mark 6. Cut four sheets of parchment paper, A4 size, 297 × 210cm/12 × 8in.
2 Mix the vegetables together in a bowl. Divide the basil leaves between the four pieces of parchment paper, placing the basil in the centre of the paper. Neatly arrange the vegetables on top of the basil.
3 Gently place the fish steaks on top of the vegetable mixture. Season the fish with a little salt and freshly ground black pepper. Place a slice or two of lemon on top of each fish.
4 Fold the parchment paper over from each side and twist both ends, much like a Christmas cracker, making sure that the fish is completely enclosed and sealed in.
5 Transfer to a baking sheet and bake for 10-15 minutes, depending on the thickness of the fish. Serve immediately, placing each paper parcel on the plates.
Tip:
It is important to cut the vegetables into thin slices, as the fish will cook quite quickly and you don’t want the vegetables to remain too hard.
Linguine with Mushrooms and Seafood
Pasta is an obvious choice when you have one eye on the clock. This delicious recipe is laden with seafood—just pick and choose your favourite types. Firm fish gives the best result. Most good fishmongers and supermarkets now sell bags of ready-prepared frozen mixed seafood.
