A dash of olive oil
1 onion, sliced
2 cloves of garlic, roughly chopped
1 tsp of chilli flakes
1 tsp of ground nutmeg
350g of baby spinach, roughly chopped
1½ tbs of tomato passata
2 pizza bases
2 balls of buffalo mozzarella, sliced
Heat a dash of olive oil and sauté the onion until it is translucent, add the garlic and continue frying until the garlic has starting to change colour. Stir in the spinach, chilli flakes and nutmeg and allow the spinach to wilt over a low heat for about three minutes.
Heat your oven as high as it will go and place a baking tray into it so it heats up.
Spread half of the tomato passata onto each base and top with the wilted spinach. Make two small wells in the spinach and crack the eggs into each depression. Spread the sliced mozzarella on top and season.
Carefully remove the hot baking tray from the oven and place the pizza base onto it.
Bake in the oven until the base is golden and the eggs are cooked to your liking, then repeat with the other pizza. You can always serve these with a salad on the side.
2. Tofu with Rice and Green Vegetables
rice for 4
a dash of sesame oil
4 cloves of garlic, finely chopped
thumb-size piece of ginger, thinly sliced
broccoli, broken into florets
a handful of green beans, topped and tailed
300g of deep-fried tofu
2 tbs of sweet chilli sauce
zest of 2 oranges and 1 tbs of juice
2 tsp of cider vinegar
a handful of coriander leaves, chopped
Put the rice on to boil in lightly salted water.
Heat a dash of oil. Fry the garlic, ginger, broccoli and beans. Once the vegetables are softening add the tofu. They are puffy and soak up flavours really well.
Add the sweet chilli sauce, the orange juice and zest, the vinegar as well as a tablespoon of water. Taste and season to taste. You can add chilli powder if the sauce is too sweet. Stir in the coriander leaves.
Serve with the rice.
3. Backed Chicken Breasts with Black pepper
Potatoes for four for four
A dash of rapeseed oil
4 chicken breasts on the bone
4 cloves of garlic, finely chopped
A generous knob of butter
4 leeks, sliced
2 litres of stock
3 tsp of honey
1 tsp of peppercorns, very lightly crushed
A bunch of chives, chopped
Put the potatoes on to boil and drain when cooked.
Season the chicken beasts and fry them, the shallots and the garlic in some melted butter until the chicken has browned all over.
Remove the chicken from the the pan and add the leeks. Fry the leeks with a lid covering them, on a low heat, until they soften. Add the chicken breasts, stock, honey and cracked peppercorns back to the pan and allow to bubble away with no lid for 20 minutes or until the chicken is cooked through. Taste and season.
Serve the potato on the side of the chicken with some of the juice from the pan spooned over and the chives sprinkled on top.
4. Lazy Day Egg Sandwich
8 back rashers
4 eggs, fried
8 slices of bread
1 avocado, sliced
4 slices of a nice cheddar cheese, such as Hegarty’s cheddar
2 tbsp of spicy tomato chutney
Some evenings after a long day in work it is nice to grab a simple, tasty sandwich instead of getting stuck into the cooking of a full dinner. This is a nice lazy day suggestion or a Sunday late morning treat.
Grill your rashers until they are done to your liking. Fry the eggs until they too are done to your liking. I like mine with a nice runny yolk.
Toast the bread. Spread each slice with the spicy chutney and layer up your sandwich. You can add some leaves for a healthier option.
5. Grilled Salmon Salad with Sun-dried Tomato Dressing
2 large darns of salmon
60g of sun-dried tomatoes, roughly chopped
15 mls of balsamic vinegar
30 mls of olive oil
1 clove of garlic, crushed
½ tsp of honey
2 large handfuls of lettuce leaves
A handful of sunflower seeds
A bunch of parsley chopped
2 avocados, sliced
4 flat breads, lightly toasted
Rub a little oil on the salmon and season it. Place under a medium gill on a baking tray, skin-side down. Grill for about eight minutes aside or until cooked through.
In the meantime blitz half of the tomatoes with the vinegar, oil, garlic and honey until smooth. Taste and season.
Toss the leaves, seeds and parsley in half of the dressing. Flake the salmon over the leaves and place the avocado on top. Drizzle with some more of the dressing and serve with the toasted flat breads.
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