Wow at home with fresh, flavourful and seasonal recipes
Published 24/04/2014 | 02:30
Forkful.tv's Aoife McElwain shares her inspiration and her favourite seasonal recipes.
We've been sharing our love of cooking over the last year through our lovingly crafted videos, and now we're thrilled to be sharing more ideas for simple, delicious food with readers of our column in INSIDER magazine.
We're into fresh and flavourful, easy and seasonal. We hope you'll share our enthusiasm for Irish ingredients and that our recipes will help to inspire your next meal shared with people you love. Try these this weekend.
The Fumbally Cafe near St Patrick's Cathedral in Dublin 8 is one of our favourite haunts and this weekend favourite is inspired by their famous Green Eggs. Oh, and did we tell you we love chorizo? We're especially fond of Gubeen's Smokehouse Chorizo made in Cork by Fingal Ferguson.
1 ripe avocado
1 red chilli, deseeded and finely chopped
50g of good quality chorizo, cut into small chunks
2 free-range eggs
Sourdough bread, toasted (we love Dublin based Arun Bakery loaves)
* Remove the flesh from the avocado into a bowl. Add the juice of half a lime (you can use lemon juice if you don't have a lime to hand) before using a fork to mash the avocado until soft but chunky. Mix in the red chilli and season generously with salt and pepper before setting aside.
* Cook the chorizo in a small frying pan over a medium heat until crisped and browned.
* Poach the eggs by bringing a saucepan of water to a bubbling simmer. Add a dash of white wine vinegar and gently crack your eggs into the bubbling water. Cook for four minutes for a soft yolk before using a slotted spoon to transfer the cooked egg from the water to kitchen towel. We find using really fresh eggs helps us achieve perfectly poached eggs.
* Slather your sourdough with your avocado before topping with poached egg and chorizo. Finish with a crack of black pepper.
Black Olive Chicken Stew
Tomato based stews feature heavily in our kitchen; we adore how quick and comforting they can be, whatever the weather.
Ingredients (serves 4)
100g of chorizo, chopped into chunks
4 chicken legs (free-range and Irish if possible)
1 onion, finely diced
1 red chilli, deseeded and finely diced
3 cloves of garlic, finely diced
2 x 100g tins of chopped tomatoes
1 tablespoon of dark brown sugar
Handful of good quality black olives
Handful of freshly chopped parsley
* Pre-heat your oven to 200c/180c fan/ Gas Mark 6.
* Heat a small drizzle of olive oil in an oven-proof pan or pot on the hob over a medium heat. Fry the chorizo for 5 minutes until its lovely oils have been released. Remove with a slotted spoon and set aside.
* Now cook the chicken legs in the leftover chorizo oil (yum) for 5 minutes until browned. Remove from the pan and set aside.
* Now cook the onions, chilli and garlic in the same pan for about 3 minutes.
* Pour in the tinned tomatoes to the pan, squeeze in the lemon juice, add the sugar and season generously with salt and pepper before mixing well. Bring the sauce to a light simmer.
* Stir the chorizo back into the tomato sauce before adding the chicken legs back to the pan, covering halfway with the tomato sauce.
* Transfer to the oven and roast for 45 minutes to 1 hour, or until the sauce has thickened and the chicken has cooked through. Check the chicken halfway through and baste with the tomato sauce to make sure it doesn't get too dry.
* When the chicken is cooked through, remove from the oven and add your black olives. Finish by sprinkling with freshly chopped parsley and serve with roast potatoes or some crusty bread on the side.
* If you don't have a hob-friendly ovenproof dish, you can start this stew in a pan and then transfer the stew to an oven-proof baking dish for the oven bit. It will be just as delicious. We're just trying to save you some washing up. We're nice like that.
This article first appeared in INSIDER magazine
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