4 large portobello mushrooms
2 cloves of garlic, very finely chopped
A bunch of thyme, chopped
Zest and juice of a lemon
2 tbsp of nice chutney
1 large tomato sliced
4 thin slices of cheddar
4 bread rolls, halved
Parsley, very finely chopped
Oregano, very finely chopped
2 large handfuls of spinach leaves
A handful of almonds, toasted and chopped
Toss the mushrooms in a very small amount of oil, garlic, thyme and seasoning. Place on a baking tray and roast in a medium oven until they are soft and tender.
Mix the lemon juice with twice as much oil and then stir in the zest and season to taste.
Heat the buns, spread with chutney and then top with the mushrooms, cheddar and tomato.
Toss the parsley, oregano, spinach and almonds in the lemon dressing and serve on the side of the burger.
Spiced Pumpkin Hot Pot
A dash of rapeseed oil
2 shallots, peeled and finely chopped
4 cloves of garlic, chopped
1 pumpkin, flesh scooped out, deseeded and diced — about 750g
A thumb-size piece of ginger, peeled and finely chopped
1 red chilli, finely chopped
1 tsp of cumin seeds, toasted
1 tsp of coriander seeds, toasted
700 mls of stock
2 tins of chickpeas, drained and rinsed
A bunch of coriander, chopped
1 tbsp of natural yogurt
Heat the oil and fry the shallots until they are translucent, add the garlic and ginger and once the garlic is starting to change colour add the pumpkin. Continue to fry for about a minute.
Add the stock, chilli, toasted cumin and the coriander seeds. Leave to bubble away until the pumpkin is soft.
Add the chickpeas and simmer until they are warm. Taste and season.
Serve with a spoon of yogurt and a sprinkling of coriander.
Noodles with Teriyaki and Stir-fried Vegetables
Egg noodles for 4
A dash of sesame oil
4 cloves of garlic, finely chopped
2 thumb-size pieces of ginger, finely chopped
1 carrot, julienned
1 small yellow pepper, deseeded and very thinly sliced
4 small leeks, very thinly sliced
4 tbs of teriyaki sauce
750 mls of stock
2 generous handfuls of spinach, roughly chopped
A handful of sesame seeds, toasted
Put your noodles on to boil and drain when cooked.
Heat a dash of sesame oil and sauté the garlic until it is just about to change colour. Add the ginger and stir for a further 30 seconds.
Add the carrot, pepper and leeks and stir fry for a minute.
Stir through the teriyaki sauce and add the stock, taste and add more teriyaki if you like your sauce a little stronger. Leave to bubble away on a medium heat for about five minutes. Stir in the spinach, taste and season.
Divide the noodles between four bowl and spoon the spinach mixture over it. Sprinkle with sesame seeds before serving.
Feta Salad with Chickpeas and Herbs
3 tbs of olive oil
1 tbs of lemon juice and the zest of 1
450g of ripe tomatoes, chopped into bite-size pieces
A tin of chickpeas, drained
A small bunch of mint
A small bunch of parsley
A small bunch of oregano
200g of feta, cut into bite size pieces
A handful of rocket
A handful of black olives, pitted
1 small red onion, sliced
Mix together the oil and lemon juice and zest and season to taste.
Toss the rest of the ingredients, in a large bowl and season them lightly. Add the dressing and toss gently until everything is coated.
Add a little more oil and juice if you feel it is necessary.
Colourful Chicken with Tomato and Yellow Pepper
Rice for 4
4 large chicken legs on the bone
2 small red onions sliced
4 cloves of garlic
1 tin of cherry tomatoes
A small dash of balsamic vinegar
2 tsp of honey
1 punnet of cherry tomatoes
A handful of black olives, pitted
1 yellow pepper, thinly sliced
A bunch of rosemary
Put your rice on to boil in lightly salted water.
Brown your chicken in an oven-proof dish until it is golden on all sides, add the onion and garlic and fry for a further two minutes.
Add the tin of tomatoes, vinegar, honey and place it in a medium hot oven. Cook for 15 minutes and then add the rosemary, fresh cherry tomatoes, olives, yellow pepper and season. Cook the chicken for a further 15 minutes or so until it is completely cooked through. Taste and season.
Serve with the rice.
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