One list, five meals: Balsamic Roasted Tomatoes with Penne

Use Michelle Darmody’s guide to create five simple, nutritious midweek dinners


Balsamic Roasted Tomatoes with Penne

Serves 4

Penne for 4

About 20 cherry tomatoes

4 cloves of garlic, roughly chopped

2 tbs of balsamic vinegar

1½ tbsp of honey

A generous bunch of thyme, chopped

200g of salami, sliced

Put the pasta on to boil in lightly salted water and drain when ready.

Toss the tomatoes and garlic in the vinegar, honey and thyme in an oven proof dish. Season and place in the oven for about 15 minutes until the tomatoes are softening. Add the salami and place back into the oven for a further 5 minutes.

Squash the tomatoes slightly so the seeds and juice mix with the vinegar sauce. Toss the pasta in the tomato mixture and serve.


Fish and Mash Pie

Serves 4

1 courgette, grated

2 carrots, grated

100g of soft, mild goats cheese, such as Ryefield, crumbled

2 fillets of salmon, cut into bite size pieces

2 fillets of smoked mackerel

Zest of 2 lemons

A handful of parsley chopped

Creme fraiche

700g of mashed potatoes

100g of Parmesan, grated

Stir the grated vegetables, cheese, fish, zest and parsley with the creme fraiche in an oven proof dish.

Spoon the mash on top and spread it over the dish, sprinkle with the Parmesan.

Place in the oven and cook for about 35 minutes until it is golden on top and the salmon is cooked through.


Honey Glazed Vegetables with Cashew Nuts

Serves 4

A dash of rapeseed oil

1 courgette, sliced

2 carrots sliced

1 red pepper, de seeded and thinly sliced

4 cloves of garlic, finely chopped

1 inch piece of ginger, peeled and very thinly sliced

1½ tbsp of honey

4 tsp of cider vinegar

1 tsp of chilli powder

A bunch of parsley, chopped

Quiona for 4

Heat the oil in a large pan and add the chopped vegetables, garlic and ginger and sauté until the carrots are beginning to soften.

Add the honey, vinegar and chilli and taste. Season and add more honey or vinegar if you like.

Cover your quinoa in water and leave to boil until it has puffed up completely.

Serve with the quiona on the side and the parsley sprinkled over the top.


Red Onion, Tomato and Durrus Cheese Tart

Serves 4

A knob of butter

A small dash of olive oil

4 red onions sliced

12 cherry tomatoes, halved

A bunch of thyme, chopped

1 tbsp balsamic vinegar

2 tsp of sugar

2 sheets of puff pastry

1 egg, beaten

200g of Durrus cheese sliced

Melt the butter and oil and gently sauté the onions until they are completely soft. Then add the tomatoes, thyme, balsamic and sugar, leave to gently caramelise for about 15 minutes.

Spread the mixture on the two sheets of pastry, make sure to keep it an inch free all around the edge to develop a nice crust. Brush the beaten egg on to the edges.

Lay the cheese on top of the onions.

Bake for 20 minutes at 200 degrees, until golden.


Fried Fish and Onion Salad

Serves 4

2 tsp of olive oil

1 tbs lime juice and zest of 2 limes

100mls of good cider vinegar

2 tsp of sugar

2 red onions, very, very finely sliced, so they are almost see through

4 firm white fish fillets, cut into bite size pieces

Flour for dusting

A bunch of coriander, finely chopped

100mls of mayonnaise

A small bunch of spring onions, finely chopped

Mix the lime juice, olive oil and vinegar with the sugar until all of the sugar has dissolved. Stir the onions through it and season. Set aside for at least an hour.

Mix the lime zest, coriander and mayonnaise, season to taste.

Place the flour on a plate and season it well. Toss the fish in the flour. Heat the oil and fry the fish gently until cooked. Serve on a bed of the onion salad with the lime mayonnaise on the side and the spring onions sprinkled on top.


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