Midweek meals: Five comforting dinners to pop in the oven on a winter evening

From cheesy quiche to Portuguese-inspired piri piri, these dishes will go down a treat for dinner

Winter dishes for midweek dinners

Chicken, pineapple and ’nduja bake

The combination of sweet and savoury makes this meal a winner

Servings

4

Preparation Time

 30 mins

Cooking Time

 45 mins

Total Time

 1 hours 15 mins

Course

 Main

Cuisine

 Mexican

Ingredients

• 4 skin-on, bone-in chicken thighs, at room temperature

• 4 cloves of garlic, peeled and crushed with the side of a knife

• 1 medium onion, halved and very thinly sliced on a mandolin

• ½ large, extra-ripe pineapple, peeled (300g)

• 4 sweet tangerines (or 2 oranges), squeezed to get 100g juice (see notes)

• 100g chicken bone broth, stock or water

• 2 tbsp double cream

• 5g fresh coriander 1 lime, cut into wedges

• ’Nduja and chipotle paste:

• 50g ’nduja paste/spread

• 2 tbsp olive oil

• 2 tsp tomato purée/paste

• ½ tsp chipotle flakes

• ½ tsp paprika

• ¾ tsp fine salt

• about 20 twists of freshly ground black pepper

Method

1. Preheat the oven to 180°C fan/200°C.

2. Put all the ingredients for the paste into a large bowl and mix together.

3. Add the chicken, garlic and three-quarters of the sliced onion and mix well so everything is coated evenly.

4. Tip the onions and garlic into a 28cm ovenproof cast-iron skillet or similar-sized baking dish and spread out. Place the chicken thighs on top, skin side up and spaced apart.

5. Cut the pineapple into 4 rounds, then cut each round into quarters, removing the hard core (you should have about 300g). Add the pineapple to the bowl with the remnants of the paste, mix to coat with whatever's left there, then arrange the pineapple around the chicken.

6. Pour the tangerine juice around the chicken (don’t get the skin wet), then bake for 20 minutes.

7. Remove from the oven and pour the stock or water into the pan around the chicken (again, don’t get the skin wet). Return to the oven for another 20–25 minutes, or until the chicken is cooked through and the skin is browned and crispy. If you have a blowtorch, use it to char the pineapple a little.

8. Drizzle the cream into the sauce. Toss the coriander and the remaining sliced onions together with a tiny bit of oil and salt and arrange on top. Serve from the pan, with the lime wedges alongside.

 

Mac and Cheese with Mushrooms

recipe by:Darina Allen

Macaroni cheese was and still is one of my children’s favourite supper dishes

Servings

6

Preparation Time

 20 mins

Cooking Time

 60 mins

Total Time

 1 hours 20 mins

Course

 Main

Cuisine

 Irish

Ingredients

• 500g (18oz) flat mushrooms

• 2 tbsp extra virgin olive oil

• salt and freshly ground black pepper

• 2 – 3 tbsp marjoram, chopped

• 225g (8oz) macaroni or ditalini

• 50g (2oz) butter

• 150g (5oz) onion, finely chopped

• 2 cloves garlic, crushed

• 50g (2oz plain flour

• 850ml (scant 1 1/2 pints) boiling whole milk

• 1/4 tsp Dijon or English mustard

• 1 tbsp chopped flat-leaf parsley (optional)

• 225g (8oz) freshly grated mature Cheddar cheese or a mix of Cheddar, Gruyère and Parmesan

• 25g (1oz) freshly grated Cheddar or Parmesan cheese, for sprinkling on top (optional)

• sea salt and freshly ground black pepper

Method

1. Slice the flat mushrooms thinly. Sauté in batches in olive oil on a hot pan. Season well with salt and freshly ground black pepper, add marjoram – taste and correct seasoning.

2. Bring 3.4 litres (6 pints) water to the boil in a large saucepan and add 2 teaspoons of salt. Sprinkle in the macaroni and stir to make sure it doesn’t stick together. Cook according to the packet instructions until just soft. Drain well.

3. Meanwhile, melt the butter over a gentle heat, add the chopped onion and garlic, stir to coat, cover and sweat over a gentle heat for 6 - 8 minutes. Add the flour and cook over a medium heat, stirring occasionally, for 1 - 2 minutes.

4. Remove from the heat. Whisk the milk in gradually, season well with salt and pepper, then return to the boil, stirring constantly. Add the mustard, parsley, if using, and cheese. Add the sautéed mushrooms and well-drained macaroni and return to the boil. Season to taste and serve immediately.

5. Alternatively, turn into a 1.2 litre (2 pint) pie dish and sprinkle the extra grated cheese over the top (add some dried breadcrumbs if available for a crunchy top). Bake at 180°C/350°F/Gas Mark 4 for 15 - 20 minutes.