Buy everything on our shopping list and you have all you need to create five meals.
Want to make just one of the dishes?
Michelle Darmody’s recipes will show you how!
8 small waxy potatoes
4 chicken legs on the bone
2 small red onions sliced
4 cloves of garlic
1 tin of tomatoes
a small dash of balsamic vinegar
1 tsp of brown sugar
a handful of black olives, de stoned
200g of chorizo, sliced
a bunch of basil, finely chopped
a large handful of cherry tomatoes, halved
Put the potatoes on to boil until they are half cooked, then drain them and set aside to cool. Cut into bite size chunks when cool enough to handle.
Brown your chicken in an ovenproof saucepan 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, sugar, olives and chorizo and place it in a medium oven with a lid on. Cook for fifteen minutes and then add the basil, cherry tomatoes, potatoes and season.
Cook the dish for a further 15 minutes without the lid or until the chicken is completely cooked through. Taste the sauce and see if you need to add any more seasoning.
Serve with a sprinkling of basil.
Smoked mackerel with herbed rice and lime creme fraiche
Rice for 4
1 small onion, chopped
2 cloves of garlic, chopped
2 tbs of creme fraiche
zest of 2 limes
a bunch of parsley, chopped
a small bunch of chives, finely chopped
a bunch of tarragon, finely chopped
1 tsp of chilli flakes
4 large fillets of smoked mackerel
Put the rice on to boil.
Heat dash of oil in a pan and fry the onion, until it is starting to turn translucent. Add the garlic and continue frying, until it, too, is starting to change colour. Remove the onion and garlic from the pan, but leave the remaining oil there.
Mix your parsley, lime zest and creme fraiche. Season to taste. Place your mackerel fillets skin-side down into the same, heated oil. They are already cooked, due to the smoking process, so they just need to be heated. Turn once and test that the fattest part of the fish is heated through.
Drain the rice and stir in the onion and garlic. Add the chopped chives, tarragon and chilli flakes. Taste and season. Serve with the mackerel and a dollop of the creme fraiche.
Sausage tart with shallots and mushrooms
flour for dusting
220g of shortcrust pastry
a dash of rapeseed oil
6 large banana shallots, peeled and sliced
100g of portobello mushrooms, sliced
6 good quality sausages, sliced
zest of 1 lemon
a small bunch of thyme, finely chopped
250 ml of creme fraiche
3 eggs lightly beaten
80 g of Parmesan, grated
Grease a nine-inch tin with some soft butter then dust it with flour. Dust a work surface with a little more flour and roll your pastry to fit the tin. Trim the edges, prick the base all over with a fork, then chill in the fridge for at least 20 minutes.
Heat some oil over a low heat and sauté the shallots slowly until they are completely soft and mushy. It is best to use a lid while cooking them. Taste and season. Set aside but do not wash the pan.
After the pastry has rested cover it with a sheet of baking parchment dried beans and bake blind for 15 minutes at 200 degrees. Remove the beans and parchment.
Heat a little more oil in the pan, fry the mushrooms until soft, place on a sheet of brown paper and then fry the sausages in the same pan, until browned all over.
Fill the pastry with the shallots, mushrooms and sliced sausages.
Stir the lemon zest, thyme, creme fraiche and egg in a bowl and season. Pour into the tart case covering the sausage mixture. Sprinkle with the Parmesan cheese.
Bake for about 35 minutes at 160 degrees until cooked through and golden on top.
Butternut squash with ginger and chickpeas
brown rice for four
a dash of olive oil
1 red onion, peeled and finely chopped
4 cloves of garlic, chopped
1 large butternut squash, flesh scooped out, de seed and diced – about 700g
2 thumb sizes piece of ginger, peeled and finely chopped
1 red chilli, finely chopped
1 tsp of cumin seeds, toasted
700 mls of stock
2 tins of chickpeas, drained and rinsed
a bunch of coriander, chopped
a bunch of parsley, chopped
Put the rice on to boil in lightly salted water. Brown rice takes a little longer to cook through than white rice. I like its slightly nutty texture and there is more fibre in it as it still has the husk on the grain.
Heat the oil and fry the onion until it is translucent, add the garlic and ginger and once the garlic is starting to change colour add the chopped squash.
Continue to fry for about a minute then add the stock, chilli and cumin. Leave to bubble away until the squash is soft. Add the chickpeas and simmer until they are warm. Add the chopped coriander and parsley and serve.
This works really well with the addition of some chorizo as well.
Salmon Skewers with tahini dressing
a dash of olive oil
4 darns of salmon, cut into large chunks
the juice of 1 lemon
1/2 tbs of smooth tahini paste
1/2 tsp of honey
1/2 clove of garlic, completely crushed
2 tbs of natural yogurt
Put the quinoa on to boil in lightly salted water, about 400 mls, drain when cooked.
Rub a little olive oil into the pieces of fish and push them onto skewers. Lay them on a baking tray and drizzle with two thirds of the lemon juice and season. Place under a medium grill until cooked, turning once.
In the meantime mix together the rest of the lemon juice with the tahini, garlic, honey and yogurt. Taste and season, add a little more of any of the ingredients if necessary.
Serve the skewers on a bed of the quinoa with the dressing poured over them.
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