These days I tend to want to eat food that I can ladle into a bowl and that is comforting. Nothing too fancy, just simple meals, says Derval O’Rourke. This week let’s make coconut & basil chicken and a turkey & lentil casserole.
Both of this weeks recipes are comfort food. One is done in very little time whilst the other is a bit longer.
These winter dinners will keep you going through the dark nights.
Rather than a third recipe this week I decided to talk about food labels.
I find it’s not realistic that I can always eat from food cooked from scratch so those times when I pick up packaged foods it’s useful to know what to look for in the label.
Prep time: 5 minutes
Cook time: 15 minutes
Add the chicken and cook for about 5 minutes, stirring regularly.
Add the fish sauce, honey, basil and coconut milk to the pan. Simmer for about 5 minutes. Cook the rice as per packet suggestion.
Serve the coconut and basil chicken in warmed serving bowls along with brown rice. Scatter each bowl with the almonds.
Prep Time: 15 minutes
Cook Time: 1 hour
Heat the oven to 180D.
Heat the oil in a large casserole over medium heat. Add the onion and chorizo and cook for about 10 minutes. Add the tomatoes, apricots, lentils, cinnamon, water and the marinated turkey. Cover and place in the oven for around 1 hour 20 minutes.
Cook the rice as per packet suggestions.
Ladle the coked casserole into warmed serving bowls and sprinkle over the almonds and mint.
Serve with brown rice.
Know you labels
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