Darina Allen: I've found the perfect book for mammys who love to feed people
Darina Allen: "Orla Drumgoole has a particular gift for making things simple, inspiring even her most intrepid followers to have a go at home themselves."
Doesn’t that book title fill you with warm expectation and joy. Thoughts of coming home weary and stressed to the smell of freshly made bread or a bubbly stew to lift your spirits.
Parmesan-crusted Chicken
This is a tasty cheesy chicken and lovely served over some savoury rice, in a burger bun with fries, or with pasta and some of my veg-loaded sauce. These can be cooked in the oven or an air fryer, but I like them best from the oven. Take your time when di
Servings
6Preparation Time
10 minsCooking Time
30 minsTotal Time
40 minsCourse
MainIngredients
6 chicken fillets
50g cornflour, seasoned well with salt and pepper
100g breadcrumbs
3 eggs
60g grated Parmesan
Spray oil
Method
Preheat the oven to 180°C fan. Line an oven tray with parchment paper.
I usually bash my chicken fillets to tenderise them. Place the fillets between two pieces of parchment paper and bash it with a rolling pin. For 6 breasts, tenderise in two batches.
Place the seasoned cornflour and the breadcrumbs on two separate large plates.
Mix the egg and Parmesan together well in a shallow bowl.
To assemble, dip each fillet in cornflour, then the egg mix, followed by the breadcrumbs. Spray the parchment paper with oil, then lay the chicken down and spray on top.
Cook for 25-30 minutes and serve how you like (see recipe introduction).
This can also be cooked in the air fryer at 180°C for 20-25 minutes, turning halfway through. These can be frozen after cooking and cooling.
Savoury rice
This is a cheeky little number that is surprisingly tasty and filling. It’s perfect for those days when you are too tired to make a hearty meal and want something on the table in 20 minutes. Feel free to change the vegetables used here and to add extras i
Servings
6Preparation Time
5 minsCooking Time
15 minsTotal Time
20 minsCourse
MainIngredients
2 tbsp olive oil
1 large onion, diced finely
3 carrots, diced finely
2 cloves garlic
400g easy cook rice
1 tsp vegetable bouillon
1 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
150g petit pois
salt and pepper
juice of ½ a lime
Method
Heat the oil in a large frying pan. Add the onion and carrots, then grate in the garlic.
Allow to cook for about 10 minutes over a medium heat.
Add the rice and dry fry until it turns glassy and starts to almost take a bit of colour. Add the bouillon and spices and fry for 1 more minute.
Now add boiling water, not enough to cover the rice, but enough to stop it from sticking to the bottom of the pan. Cook on a medium heat, allowing the mix to bubble.
When the water is almost gone, add some more water again, as before. This needs to be stirred often while cooking, so stay nearby.
Once you can see that the rice is cooked, or it tastes done, add the peas and turn down the heat.
Finally, add salt and pepper to taste and the lime juice.
Serve on its own, or with more vegetables.
Marriage-Maker Peanut Pork
There’s a story behind this recipe. When Paddy and I were dating, we had a row and he was leaving for good. As he was about to go, I told him that, as I had dinner made, he was welcome to eat it before he left. He asked what it was. Peanut pork. He did no
Servings
6Preparation Time
10 minsCooking Time
45 minsTotal Time
55 minsCourse
MainIngredients
1 tbsp rapeseed oil
2 large onions, cut into small dice
8 celery sticks, cut into small dice
3 cloves garlic, grated
1 tbsp vegetable bouillon
Salt and pepper, to taste
1kg pork fillet or loin chops with visible fat removed, cut into bite-sized pieces
150g peanut butter
50g honey
4 tbsp mild curry powder
2 red peppers, cut into small dice
100ml cream (optional)
Method
Heat the oil in the pot then add the onion and celery and fry off for 10 minutes.
Add the garlic 8 minutes in so it doesn’t burn. Add the bouillon, salt and pepper and enough water to cover the vegetables.
Add the pork, then cook on a low simmer for 10 minutes or until the meat looks almost cooked. Add the peanut butter, honey and curry powder and leave to cook on a low heat for 20 minutes, stirring occasionally so it doesn’t stick to the base.
Add the peppers. You might need to add a little more water if the sauce becomes too thick.
Add the cream, if using, and allow to heat again to just below simmer point before serving with noodles or rice. This also freezes perfectly.
Apple & Custard Traybake
We’ve just had the first of the new season’s rhubarb from the garden – also delicious in this recipe. This is easily the most popular video I ever posted on Instagram. It is nostalgia in a mouthful. We grew up on Bird’s Custard. It was dolloped onto every
Servings
20Preparation Time
10 minsCooking Time
40 minsTotal Time
50 minsCourse
DessertIngredients
3 large cooking apples, peeled and sliced - about 400g
2 tbsp caster sugar
200g self-raising flour
80g Bird’s Custard Powder
120g icing sugar
1 tsp baking powder
1 tbsp vanilla extract
5 eggs
200g very soft butter
Method
Place the sliced apples, caster sugar and 1 tablespoon of water in a saucepan over a medium heat.
Cook for about 10 minutes, stirring regularly, till the apples have softened but still have a bit of bite to them. (If you don’t have cooking apples, you can use sharp eating apples instead – Granny Smith or Pink Lady would be good – just leave out the sugar.) Leave to cool completely.
Preheat your oven to 160°C fan. Line a 25 x 35cm tray with parchment paper. Add the flour, custard powder, icing sugar and baking powder to a large mixing bowl and stir.
Then add the apple, vanilla, eggs and butter. Use a wooden spoon or a fork and mix thoroughly so there are no lumps.
Pour into a parchment-lined tray and bake for about 30 minutes. Stick a skewer in and if it comes out clean, you will know it’s done. Best enjoyed warm with custard, but equally lovely on its own.
Â
Food Writing Retreat with Kate Ryan of Flavour.ie (October 6-9)
