Eunice Power: Two protein-rich recipes for dinners they will devour

Eunice Power shares her recipes for leek, potato & cheddar frittata and sausage and bean casserole

Eunice Power's Leek, potato & cheddar frittata. Picture: Chani Anderson

Frittata is my get-out-of-jail card, brilliantly versatile, packed with protein, and the perfect way to use up whatever’s languishing in the fridge.

Today’s recipe is built around leek and potato, but it’s endlessly adaptable: stir through peas or broccoli or swap the leeks for onions or thinly sliced fennel, cooked down until soft and sweet.

It keeps beautifully and comes together in a flash, making it as good for a lazy lunch as it is for a picnic. Last week my friend Ann collected me for a chat and a swim. She produced a delicious frittata from her picnic basket: Ann always has a little treat waiting after a swim!

My next recipe is pork meatballs. I’m a huge fan of minced pork which is milder and sweeter than beef, and it takes on flavours such as garlic, herbs and spices beautifully, staying lovely and tender as it cooks.

I often mix it with beef for lasagne or bolognese as it’s a great vehicle for flavour.

Leek, Potato and Cheese Frittata

recipe by:Eunice Power

This is a great dish for using up left overs, a few new potatoes from last night's dinner and left over bits and pieces of cheese in the fridge. If you have some spinach and herbs feel free to add also.

Servings

3

Course

 Side

Ingredients

• 2 leeks (or 2 onions if you don’t have leeks)

• 50g butter

• 100g cheese, grated (I used Coolea, a farmhouse Irish cheese)

• 3 large potatoes, cooked and peeled, sliced (leftovers are perfect)

• 6 eggs

• A splash of cream

• Sea salt and freshly ground black pepper

Method

1. Melt the butter in a 10 inch non stick ovenproof pan over a medium heat.

2. Add the leeks and sweat gently until soft.

3. Slice the cooked potatoes and add them to the pan.

4. Season everything well with salt and black pepper.

5. Whisk the eggs together with the cream and pour over the leeks and potatoes.

6. Scatter the grated cheese on top.

7. Transfer the pan to a preheated oven at 160°C and bake for about 15 minutes, until there’s no wobble in the middle.

8. Remove from the oven and allow to cool slightly before slicing.

9. Serve with a green salad. It’s a lovely versatile dish, great warm for lunch, and just as good reheated the next morning for breakfast. Any cheese you have to hand will work well here.

Pork Meatballs in Coconut and Tomato Sauce

recipe by:Eunice Power

I’m a huge fan of minced pork milder and sweeter than beef, and it takes on flavours such as garlic, herbs and spices beautifully, staying lovely and tender as it cooks. I often mix it with beef for lasagne or bolognese as it’s a great vehicle for flavour

Servings

4

Course

 Side

Ingredients

• For the paste

• 6 cloves garlic

• 80g fresh ginger

• 2 red chillies, deseeded

• Coriander stalks (save the leaves for garnish)

• For the meatballs

• 600g minced pork

• 1 tbsp soy sauce

• ½ tbsp sunflower oil

• 1 tbsp Greek yogurt

• Oil, for frying

• For the sauce

• 1 medium onion, finely chopped

• 1½ tsp ground cumin

• 1½ tsp ground coriander

• 1½ tsp turmeric

• 400ml tinned coconut milk

• 400g tinned chopped tomatoes

• 2 tsp fish sauce

• Pinch of sugar

• Sea salt and black pepper

• Greek yogurt, to serve

•  

Method

1. Blitz the garlic, ginger, chilli and coriander stalks together in a blender to make the paste.

2. Combine a third of the paste with the minced pork, soy sauce, sunflower oil and yogurt in a large bowl and mix well. Shape into about 20 small meatballs. Rest in the fridge for an hour, or overnight if you have time.

3. Heat a little oil in a large frying pan over medium heat. Fry the meatballs in batches, seasoning with salt, until golden brown all over and cooked through, about 6-8 minutes. Remove and set aside.

4. Add a more oil to the same pan. Cook the onion over medium heat for 2-3 minutes until softened. Add the remaining paste and cook for 2 minutes, then add the cumin, coriander and turmeric and cook for another minute, stirring to prevent burning.

5. Pour in the coconut milk, tomatoes, fish sauce and sugar. Simmer for 5-7 minutes until slightly thickened. Season to taste.

6. Add the cooked meatballs to the sauce and simmer for another 10 minutes so they absorb some of the flavour.

7. Garnish with reserved coriander leaves and serve with a dollop of Greek yogurt.