4 chicken breasts
4 slices of brie style cheese, I use coleeney
4 smoked streaky rashers
potatoes for 4
a knob of butter
a bunch of chives, finely chopped
2 cloves of garlic, finely sliced
1 large handful of kale
Slice the chicken breasts through the centre so you make a pocket for the cheese. Place a slice of the cheese in the centre of each breast and season. Wrap a rasher around each one and secure with a cocktail stick.
Place the breasts into an oven proof dish and into your oven heated to 180 degrees. Bake for 25 minutes or until cooked through.
Put the potatoes on to boil in lightly salted water and drain when cooked.
When the breasts are almost cooked melt the butter over a medium heat. Fry the garlic gently until it is starting to change colour then add the kale. Stir fry it until it has softened.
Toss the potatoes in a knob of butter, some seasoning and the chives. Serve the potatoes alongside the kale and chicken.
2. Salmon and ricotta frittata
3 banana shallots, peeled and sliced
2 cloves of garlic, finely chopped
8 large eggs, lightly whisked
Zest of 1 small lemon
1 tbsp of milk
100g of smoked salmon, chopped, I used hot smoked from Burren Smokehouse
100g of ricotta cheese, crumbled
Rocket leaves for four
A bunch of chives, chopped
3. Rice and marinaded tofu
Basmati rice for four
4 tbsp of rapeseed oil
Zest and juice of 2 limes
1 tsp of chilli flakes
6 tbsp of light soya sauce
2 tbsp of honey
400g of firm tofu, cut into chunks
4 banana shallots, peeled and sliced
4 cloves of garlic, finely chopped
A handful of kale, shredded
Put the rice on to boil in lightly salted water and drain when cooked.
Mix the four tablespoons of rapeseed oil with the lime juice and zest, the chilli flakes, soya sauce and honey. Toss the tofu in the mixture and set aside for thirty minutes.
Put the rice on to cook in lightly salted water. Stir in the turmeric and bring to the boil. Drain when cooked.
Heat another dash of oil in a large pan or wok and stir fry the shallots and garlic. Add the tofu and stir fry until it is turning golden. Add the kale to the pan and the liquid that the tofu had been marinading in. Taste and season. Stir the rice into the pan and fry everything together.
4. Roast venison with sweet spiced carrots and mash
3 tbsp of milk
800g of venison loin
A dash of olive oil
Carrots for 4
½ tbsp of honey
½ tsp of chilli powder
A knob of butter
5. Mustard roast vegetable salad with walnuts and dolcetto
2 tbsp of olive oil
1 tbsp of honey
2 tsp of wholegrain mustard
1 large sweet potato, peeled and chopped
4 medium waxy potatoes, peeled and chopped
2 large carrots, chopped into chunks
1 tbsp of cider vinegar
A handful of walnuts, roasted and roughly chopped
2 large handful of rocket
150g of a soft sweet blue cheese like dolcetto
Crunchy bread for four
Mix together the oil, honey and mustard. Toss the root vegetables in half of the mixture and season well. Place them on an oiled baking tray and roast in an oven heated to 180 degrees until they are soft and turning golden.
Mix the remaining honey mixture with the vinegar, taste and add a little more of any of the components if you wish. Season it.
Toss the leaves and nuts in the dressing and gently toss the warm vegetables through as well. Sprinkle with the cheese and serve straight away as the leaves will wilt. Some crunchy bread is nice on the side.
© Irish Examiner Ltd. All rights reserved