DAY 1: Beef stir fry with turmeric rice
Rice for 4
2 tsp of turmeric
A dash of sun flower oil
3 cloves of garlic, finely sliced
400g of beef, sliced thinly
1 red onion, sliced
1 green pepper, de seeded and sliced
1½ tbs of soy sauce
½ tbs of honey
½ tbs of pink peppercorns, crushed
Put the rice on to boil and stir the turmeric through the water. Leave to bubble away until cooked and then drain. Stir the soy sauce and honey together.
Heat a little oil until very hot in a wok or large saucepan. Quickly stir fry the garlic and beef for just a minute until the beef is brown on the outside and still a little rare on the inside. Pour the contents of the pan onto a plate and toss the beef in the crushed peppercorns so that it is coated. Set aside.
Throw the pepper and onions into the same wok and stir fry until they are beginning to soften. Add the soy and honey and continue to fry for about a minute.
Place the beef onto the rice and then spoon the vegetables and juice over the whole lot.
DAY 2: Chorizo with runny egg and potato
Potatoes for 4, peeled
A dash of olive oil
A bunch of thyme, chopped
6 inch length of chorizo, chopped into bite size chunks
Par boil the potatoes and cut them into chunks or else use left over potatoes. Toss them in a little oil, thyme and seasoning. Bake in the oven for ten minutes then add the chorizo. Bake for a further ten minutes until the potatoes are crispy and the chorizo is cooked.
Fry the eggs until the yolks are still runny. Serve the potato and chorizo on the side and dip the pieces into the runny egg.
DAY 3: Grilled courgette slices with pasta bows
Pasta bows for 4
2 courgettes, sliced
A sprinkling of smoked paprika
A dash of olive oil
Zest of 2 lemons
2 balls of mozzarella, ripped into pieces
A bunch of chives chopped
Put the pasta on to boil in lightly salted water and drain when cooked.
Toss the courgette slices in the oil, paprika, lemon zest and seasoning. Place flat out under a medium grill until they are turning golden. Flip them over and cook on the other side.
Toss the courgette slices and all of the juices in the pasta with the mozzarella when everything is still warm and the mozzarella melts slightly. Drizzle with a little more oil and seasoning if necessary. Sprinkle the chives over before you serve.
DAY 4: Baked Mackerel with potato salad
600g of baby potatoes
1 large bulb of fennel, sliced olive oil
1 lemon, sliced
4 mackerel, gutted
1 tsp of mustard
1 tbs of cider vinegar
1 red onion, very finely chopped
a bunch of dill chopped
a bunch of parsley chopped
Put the potatoes on to boil and drain when cooked.
Toss the fennel in a little oil and lie them on the base of a baking tray with sides or an oven proof dish. Lay the fish over the fennel and then the lemon slices along the fish. Drizzle with a little more oil and season. Place into a medium oven until the fish is cooked through and the fennel has softened.
In the meantime, whisk the mustard and vinegar with one tablespoon of olive oil. Add the red onion and the herbs. Toss the potatoes in the dressing while they are still hot.
Scoop the fennel and lemon onto a plate and serve with the fish laid over and the potato salad on the side.
DAY 5: Grilled calamari and orange salad
500g of squid, cleaned and chopped
4 tbs of olive oil
2 tbs of lemon juice
1/2 tsp of ground cumin
1 clove of garlic, crushed
1 tsp of honey
2 oranges, peeled and sliced
Mixed leaves for 4
A handful of almonds, roasted
Toss the squid in one tablespoon of the oil and half the lemon juice, sprinkle with the cumin season and place on a baking tray under a hot grill. Grill either side for no more than two minutes. Set aside to cool.
Whisk the three tablespoons of the olive oil with the remaining lemon juice and crushed garlic and honey. Taste and season.
Toss the leaves, orange slices and toasted almonds in the dressing and serve with the squid on top.
Michelle Darmody owns The Cake Cafe, The Daintree Building, Dublin 2, 01 4789394 www.thecakecafe.ie
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