4 fillets of cod, about 600g in total
A dash of olive oil
A large knob of butter
2 red onions, sliced
4 cloves of garlic, finely sliced
½ red chilli, chopped
A small handful of capers, rinsed
Zest of 2 lemons
8 small baby gem lettuce, halved
Drizzle the cod with some oil and season.
Place into a medium oven medium oven for ten to fifteen minutes depending on the size of the fillets.
Make sure the flesh has turned opaque.
Heat the butter in a frying pan and sauté your onions until they are turning translucent.
Add the garlic and chilli and continue frying until the garlic is about to change colour. Add the capers and lemon zest.
Rub a griddle pan with some more butter and lay the baby lettuce onto it flat side down.
Cook until they have browned about two minutes, then turn over and do the same on the reverse.
Serve the fish with the butter sauce on the side and the gem lettuce underneath. This is great either served with rice or potatoes.
Chicken Wrapped in Smoked Bacon served with Smashed Potatoes
Potatoes for four, peeled and cut into chunks
A dash of rapeseed oil
2 tsp of smoked paprika
200g of soft goats cheese
1 tsp of Dijon mustard
4 chicken breasts, de boned and cut into two
8 smoked streaky rashers, thin ones work best
Toss the potatoes in the oil and paprika as well as some seasoning. Scatter on a baking tray and place into an oven heated to 190 degrees.
Mix the mustard and goats cheese together.
Make a slit in each of the chicken pieces. Stuff the slit with the cheese and then wrap the chicken with the rasher.
Do this for each breast and place on another baking tray. Cook in a medium oven until the chicken is cooked through which will take about 20 minutes.
Half way through cooking flatten the potatoes with a fork or the back of a wooden spoon, drizzle with little more oil and place back in the oven. Smashing the potatoes like this gives a really crispy finish.
Carrot and Walnut Salad with Chorizo
400g of chorizo, cut into small cubes
3 tbs of cider vinegar
3 tbs of olive oil
1 tsp of honey
6 small carrots, peeled and grated
2 handfuls of walnuts, toasted and lightly chopped
A handful of chives, chopped
2 green apples cored, and thinly sliced
Crunchy bread for 4
Fry the chorizo in a heated pan. You do not need to use oil as chorizo emits oil when heated.
Once the chorizo has started to brown slightly add one tablespoon of the cider vinegar to the pan. Set aside.
Whisk the rest of the vinegar, the honey and oil together, taste and season.
Lightly toss the other ingredients together with the dressing. Scoop the chorizo over the salad and pour the juices from the pan over the whole lot.
Serve with crunchy bread on the side and eat straight away as the warm chorizo will wilt the rest of the ingredients.
Bean and Fried Beef Burritos
Rice for 2
2 tsp of turmeric
A dash of rapeseed oil
Red onion, very finely sliced
400g of rump steak, sliced
A dash of Worcestershire sauce
A dash of tabasco sauce
1 avocado, mashed with a fork
A bunch of coriander, finely chopped
Zest of 1 lime
3 tbs of creme fraiche
1 tin of refried or black beans, mashed
1 tsp of cumin powder
Boil the rice in lightly-salted water with the turmeric. Drain when cooked and season.
Wrap the tortillas in tinfoil and place in the oven to warm them up.
Heat the oil in a pan and sauté the onions until they are turning translucent, add the beef to the hot pan and stir fry for a minute.
Add the tabasco and Worcestershire sauce and pour into a bowl.
Place the avocado into another bowl and season and stir with the lime zest and half of the coriander.
Mix the beans with the cumin and rest of the coriander, season and place in a bowl.
Place the creme fraiche in a bowl and season.
Place two tortillas on each plate and allow everyone to fill their own from the bowls on the table.
Sliced Tomato and Aubergine Gratin
A dash of olive oil
1 onion, finely chopped
4 cloves of garlic, finely chopped
2 tsp of freshly grated cinnamon
1 tsp of grated nutmeg
2 tins of tomatoes
3 aubergines, sliced
2 balls of mozzarella, drained and thinly sliced
A bunch of fresh basil, shredded
200g of cheddar cheese grated
Heat the oil and fry the onion until it is turning translucent, add the garlic and continue cooking for another minute.
Add the spices and stir for a further minute.
Add the tomatoes and leave to bubble away for 20 minutes on a low heat. Taste and season.
In the meantime brush the aubergine with a little oil and grill until golden and soft, turning once.
Lay a layer of the aubergine slices in the bottom of an ovenproof dish. Spread with a layer of sauce and then a layer of mozzarella, repeat until you have used up all three finishing with a layer of cheese.
Place in a oven heated to 180 degrees for about 25 minutes until it is cooked through and bubbling on top.
If the cheese cooks too quickly you can cover the dish with a layer of tinfoil. Serve with the chopped basil sprinkled on top.
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