Sunday 25 March 2018

Family favourites - Annabel Karmel's dinner recipes

One-pot Chicken
One-pot Chicken
Apricot cookies
Annabel Karmel's Busy Mum's Cookbook

Arm yourself with these fail-safe recipes and whipping up a family dinner will always be easy, writes Annabel Karmel.

Mini cheese and tomato tartlets

This recipe is bound to incite some  serious lunch-box envy. With melt-in-the-mouth pastry and the most delicious cheese, tomato, onion and thyme filling, these tartlets make a great lunch or  mouth-watering canapé.

Makes 24 tartlets

PREP: 25 mins, plus chilling

COOK: 15 mins (freezer friendly)

You will need

For the pastry

175g (6oz) plain flour, plus extra for dusting

75g (3oz) chilled unsalted butter, cubed

1 large egg, beaten

Salt and black pepper

For the filling

1 tbsp olive oil

2 onions, finely chopped

1 tbsp chopped fresh thyme leaves

2 large eggs, beaten

150ml (¼ pint) double cream

12 cherry tomatoes, halved

25g (1oz) Parmesan cheese, finely grated

Salt and black pepper

Step One Put the flour and butter into the bowl of a food processor with a little seasoning. Whizz until the mixture resembles breadcrumbs. Add the egg and 1 tablespoon of water and whizz until the mixture forms a ball.

Step TWO Roll out the pastry on a clean, lightly floured work surface to 5 mm (ª in) thick, then cut into 24 rounds using a 5 cm (2 in) fluted round cutter. Line each hole of 2 x 12-hole deep mini bun tins with the pastry circles and prick the bases with a fork. Chill in the fridge.

Step THREE Preheat the oven to 200°C/400°F/Gas 6.

Step FOUR To make the filling, heat the olive oil in a saucepan over a low heat. Add the onion and sauté for 5 minutes until soft. Add the thyme leaves, season to taste and leave to cool. Whisk the eggs and cream together in a jug.

Step Five Remove the pastry from the fridge and divide the cooked onion between the pastry cases. Top each with a cherry tomato half, cut side up. Pour over the egg and cream mixture and sprinkle the Parmesan cheese over the tarts. Bake the tarts for about 15 minutes, until golden on top and crisp underneath.

Apricot, pecan, raisin and chocolate cookies

Apricot cookies

I've developed many cookie recipes, but none as delicious as this one. You pretty much can't go wrong. If you like, swap plain dark chocolate for sea salt-spiked dark chocolate - it works really well.

Makes 20 cookies

PREP: 20 mins

COOK: 10-12 mins

(freezer friendly once baked)

You will need 100g (4oz) unsalted butter, softened

100g (4oz) light soft brown sugar

1 large egg

150g (5oz) porridge oats

75g (3oz) self-raising flour, sifted

A pinch of salt

1 tsp vanilla extract

50g (2oz) dried apricots, roughly chopped

50g (2oz) raisins

25g (1oz) pecans, roughly chopped

100g (4oz) dark chocolate chips or chopped dark chocolate (70pc cocoa solids)


STEP ONE Preheat the oven to 180°C/350°F/Gas 4 and line two large baking sheets with non-stick baking paper.

STEP TWO Cream the butter with the sugar in a bowl until light and fluffy, then add the egg and beat again. Fold in the remaining ingredients until well incorporated.

STEP THREE Shape the cookie dough into 20 balls. Place on the prepared baking sheets, well spaced apart, and press down slightly to flatten. Bake for 10-12 minutes, until lightly golden but still slightly soft in the middle. Leave to cool on the sheets for a few minutes, then transfer to a wire rack to cool completely.

One-pot chicken with spring vegetables

This tasty all-in-one meal not only saves on washing up, it's also a nourishing feast that brings together the fresh taste of spring with the intense savoury hit of roast chicken.

Makes 6 portions

Prep: 20 mins

Cook: 1 hour 20 mins

You will need 1.5-1.6kg (3¼-3½lb) chicken

3 tbsp olive oil

1 tsp runny honey

1 tsp lemon juice

300g (11oz) baby new potatoes, scrubbed and any larger ones halved

1 onion, thinly sliced

2 garlic cloves, peeled but left whole

200g (7oz) baby carrots

300ml (½ pint) hot chicken stock

300ml (½ pint) white wine

100g (4oz) frozen peas

2 tbsp fresh tarragon leaves

Salt and black pepper


STEP ONE Preheat the oven to 200°C/400°F/Gas 6.

STEP TWO Put the chicken into a large, shallow, ovenproof dish or skillet. Drizzle over the olive oil, honey and lemon juice and season. Roast for 30 minutes until lightly golden brown, then add the potatoes, onion, garlic and carrots and toss to coat with the olive oil, honey and lemon in the dish around the chicken.

STEP THREE Pour the stock and wine over the vegetables, then put the dish back in the oven for a further 45 minutes, until the chicken is golden brown and cooked through and the vegetables are tender (you might need to cover the chicken with foil if it is getting too brown). Add the peas and cook for a final 5 minutes.

STEP FOUR Remove from the oven and sprinkle with tarragon before serving.


To keep brown sugar soft, pop a couple of marshmallows in the bag and seal.

Irish Independent

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