2 butternut squash, sliced lengthwise, de seeded
2 turkey breasts
A dash of olive oil
1 onion, finely chopped
2 cloves of garlic, finely chopped
A handful of mushrooms, chopped
4 tbsp of creme fraiche
100g of feta cheese, crumbled
A bunch of parsley, chopped
A handful of rocket
Cut each squash in half and spoon out the seeds, including the first layer of bitty flesh and discard. Using a sharp knife, score the flesh of the squash in a criss-cross pattern making sure not to cut all the way to the skin. Place the squash halves, cut sides upwards, into an ovenproof dish and bake for 40 minutes until the flesh is soft.
Season and roast the turkey breasts at the same time until they are cooked through. Sauté the onion in a pan with a small dash of olive oil until the onion is translucent. Then add the garlic and mushrooms, continue frying until the mushrooms have turned golden.
Chop the turkey and stir it into the mushrooms, also stir in the creme fraiche, feta cheese and parsley. Stuff the hollowed out part of each squash with the mixture and put back in the oven for about five minutes until the stuffing is browning on the top. Serve with some rocket.
Jerusalem Artichoke Gratin
Juice and zest of 1 lemon
A bunch of thyme, leaves chopped
3 handfuls of grated cheddar cheese
200 mls of crème fraiche
2 cloves of garlic, very finely chopped
1kg Jerusalem artichokes, peeled and sliced
1 onion, thinly sliced
3 handfuls of breadcrumbs
Stir the lemon zest, juice, thyme and two thirds of the cheese into the creme fraiche and season.
Lay the chopped Jerusalem artichokes, garlic and sliced onion into an oven proof dish. Pour the creme fraiche mixture over the top allowing it to sink down between the slices.
Spread the breadcrumbs and the rest of the cheese over the gratin.
Bake in a hot oven at 200 degrees for about 20 minutes until the artichokes are tender and the breadcrumbs are golden.
Penne with Salami and Kale
Penne for 4
A dash of olive oil
4 cloves of garlic, finely chopped
½ red chilli, finely chopped
A handful of sun-dried tomatoes
200g of salami, thinly sliced
A large handful of kale, chopped
120g of grated Parmesan cheese
Put the pasta on to boil in lightly salted water and drain when cooked to al dente, which means it still has a bit of a bite.
Heat the oil and sauté the garlic on low heat until it is just about to change colour. Add the chilli, sun-dried tomatoes and salami until they are heated through. Add the kale, stir and place the lid on the saucepan. Leave until the kale has softened.
Toss the pasta through the other ingredients and sprinkle with the cheese.
Smoked Mackerel Cakes
300g of cold mashed potatoes
8 spring onions, finely chopped
250g of smoked mackerel, skin and any bones removed and then flaked
1 tsp of chilli flakes
Zest of 1 lemon
1 egg, lightly beaten
100g of breadcrumbs
Flour for dusting
Leaves for 4
½ tbsp of vinaigrette dressing
4 tbsp of chutney
Mix the potato with the flaked mackerel, spring onions, chilli flakes, lemon zest, breadcrumbs and egg. Divide into eight balls and roll each one in the flour and pat down so they flatten out slightly.
Place under a medium grill until golden on one side, turn and cook the other side until they are completely cooked through.
Toss the leaves in the dressing and serve on the side of the mackerel cakes with the chutney.
Chicory salad with roasted pears
1 generous head of chicory, leaves separated and washed
2 chicken breasts
4 pears, peeled, cored and sliced into wedges
1 tbsp of honey
A pinch of ground cinnamon
A pinch of ground cumin
1 tbsp of olive oil and a little extra for the pears
1/3 tbsp of white wine vinegar
150g of ripe Cashel blue cheese, crumbled
A large handful walnuts, roasted
Season the chicken breasts and place them onto a roasting tray. Place into an oven heated to 180 degrees until they are cooked through. Set aside to cool.
Toss the pears in honey and a little oil and seasoning and leave in the oven as well, until they are soft and golden.
Mix together the oil, vinegar, cumin and cinnamon and toss the chicory in the dressing. Slice the chicken breasts and lay out on four plates. Place the dressed chicory on top and sprinkle with the cheese and walnuts and pears.
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