Cook up some kitchen karma... with Kevin Dundon
Published 03/05/2015 | 02:30
For Kevin Dundon, creating good karma is part of his daily routine. "Karma is an interesting word," says the chef. "In this instance we're talking about the karma that's created by getting the family together at the table to enjoy mealtimes together. In our house, we have dinner together every night. We turn all of the technology off and just enjoy our food. Some nights we have a great chat, some nights we would be arguing and others we are all silent! One thing we always talk about is what we will have for dinner the following day."
It's this emphasis on family time that drew Kevin to the SuperValu Good Food Karma campaign, which aims to get families eating together - and cooking together too.
"Our kitchen has two stations so that my wife and I can cook together," he says. "Whoever is home first will get the dinner started. Cooking just something that comes naturally. And it creates a sense of community - sharing and learning from each other."
As a TV chef and author, Kevin believes in creating recipes that can be attempted by everyone from the kitchen novice to the master chef. "Accessibility is a massive factor. When I am putting recipes together I make sure that they are easy to read and follow. My new TV show on UTV Ireland is called Back To Basics and it's literally that, we're starting with how to crack an egg. If cooking is accessible then more people will do it - and that's good karma." Here, Kevin shares two family friendly recipes that are bound to have them flocking to the table.
Try this dish! It's really simple to whip up and the fish cooks extremely moist. The flavours are fantastic.
Cod tray bake
You will need
4 x 170g fresh cod fillets
Salt and pepper
1 onion, cut into wedges
2 garlic cloves, chopped
1 lemon, zest and juice
1/2 bunch fresh basil leaves
1/3 bunch fresh parsley
2 to 3 sprigs fresh thyme
2 tablespoons olive oil, plus extra for greasing
2 courgettes, peeled into ribbons
1 punnet cherry tomatoes, halved
crusty bread, to serve
Preheat the oven to 180°C/350°F/gas mark 4.
Lightly oil a medium-sized gratin dish, then add the cod fillets. Season with salt and pepper and set aside.
Combine the onion, garlic, lemon zest and juice and herbs with the olive oil and some salt and pepper in a large bowl. Add the courgette ribbons and the cherry tomatoes and toss to coat in the flavoured oil. Scatter the vegetables on top of the cod.
Roast in the oven for 25 minutes, until the fish is cooked through and the vegetables have softened.
Serve immediately with some fresh crusty bread.
Pad Thai-style grilled chicken and noodle salad
This salad is just amazing. It is really good with the chicken cooked on the barbecue, but you can do it in the oven for a midweek supper.
You will need For the grilled chicken
2 tablespoons ready-made pad thai sauce
2 chicken fillets, cut lengthways into strips
For the noodle salad
200g rice noodles
100g bean sprouts, trimmed
2 shallots, chopped
1 ripe mango, peeled and diced
1 red chilli, finely chopped
1 lime, juice only
2 tablespoons roasted unsalted peanuts or cashews, crushed
1 tablespoon fish sauce
1 teaspoon sesame oil
50g fresh coriander
1 spring onion, sliced at an angle
cherry tomatoes, quartered
1 lime, cut into wedges
Preheat the barbecue to medium.
Place the pad thai sauce in a bowl and add the chicken strips. Marinate for 30 minutes in the fridge, then thread the strips onto metal skewers. If using wooden skewers, soak them for at least 30 minutes beforehand.
In the meantime, cook the noodles as per the packet instructions. Drain and set aside.
Toss together the drained noodles, bean sprouts, shallots, mango, chilli, lime juice, nuts and fish sauce in a large bowl. Add the sesame oil and check the seasoning.
Grill the chicken on the barbecue for 2 to 3 minutes, until cooked through, then remove from the skewers and combine with the noodles. Garnish with coriander leaves, spring onions, cherry tomatoes and lime wedges. Eat warm or cool.