One list, 5 meals: Citrus chicken bake

Buy everything on our shopping list and you have all you need to create five meals. Want to make just one of the dishes? Then follow Michelle Darmody’s colour-coded guide — for the Day One dinner, buy the ingredients marked with a red circle and so on.

One list, 5 meals: Citrus chicken bake

Citrus chicken bake

a dash of rapeseed oil

2 shallots, peeled and sliced

4 chicken breasts on the bone

the zest of two lemons, and one lemon sliced

the zest of two oranges

the zest of two limes

1 tsp of mild chilli powder

6 cloves of garlic, lightly crushed

200 mls of white wine

a bunch of tarragon, roughly chopped

2 tsp of honey

Heat the oil in a pan and sauté the shallots until they have completely softened.

Remove them from the pan and then add the chicken to the same frying pan. Fry until it is brown all over.

Add the shallots back into the pan and then add the zest, chilli powder, garlic, and white wine.

Place into an oven heated to 180 degrees and cook with a lid on for 20 minutes.

In the meantime, put the rice on to boil in lightly salted water, and drain it when it is cooked.

Stir the tarragon and honey into the chicken and season it. Place it back into the oven without the lid until it is cooked through.

Taste and season again. Serve with the rice.

Roasted root vegetables and toasted nut rice

rice for four

enough stock to cover the rice

juice of one orange

2 carrots, peeled and sliced

1 parsnip, peeled and sliced

½ a medium butternut squash, peeled, de-seeded and cut into bite-size pieces

1 tbs of honey

a dash of rapeseed oil

a small bunch of rosemary

4 cloves of garlic, finely sliced

2 shallots, thinly sliced

a large handful of hazelnuts, roasted and chopped

a handful of almonds, roasted and chopped

2 tbs of spicy chutney

Put the rice on to boil in the stock and orange juice. If necessary add some more water as the rice cooks.

Toss the carrots, parsnips and squash in oil, honey and rosemary then season. Place into an oven heated to 180 degrees until the vegetables have turned golden and soft.

Fry the shallots and garlic in a small dash of oil. Drain the rice when it is cooked and toss it in the pan with the garlic and onion, coating the rice completely. Toss the toasted nuts through the rice, taste and season.

Serve the squash on the rice with a spoon of chutney on the side.

White fish broth

2 small onions, finely chopped

4 cloves of garlic, chopped

a dash of rapeseed oil

2 large carrots, diced into small cubes

2 small parsnips, diced into small cubes

750 ml of stock

a dash of brandy

2 tsp of honey

4 haddock fillets, cut into chunks

a small bunch tarragon, chopped

Sauté your onions in a dash of oil until they are turning translucent; add the garlic and continue cooking for a further two minutes until it is just about to change colour.

Add your diced root vegetables and continue frying until they are just beginning to soften.

Add the stock and leave to bubble away for about 20 minutes, then add your brandy and the honey. Season your broth and continue cooking until the vegetables are soft but still maintain their shape.

Heat some oil in a pan. Season your fish pieces. Place it skin-side down and fry for about a minute, or until golden-brown and crisp. Gently add the fish to the broth. Stir in the tarragon and serve in bowls.

Lambs’ livers with mushrooms and bacon

One list, 5 meals: Citrus chicken bake

baby potatoes for four

a knob of butter

4 cloves of garlic, sliced

6 smoked streaky rashers, sliced

2 handfuls of mushrooms, sliced

550g of lambs’ livers, cut into large bite-size pieces

flour for dusting

4 tbs of cream

Put the potatoes on to boil in lightly salted water. Drain when cooked.

Heat the butter in a pan and sauté the garlic until it is starting to give off an aroma, and then add the pieces of bacon. Stir fry for 30 seconds and then add the slices of mushrooms. Gently fry, stirring occasionally, until the mushrooms have completely softened. Remove all of this from the pan and set aside.

Toss the livers in a light coating of flour and seasoning.

Add a little more butter to the pan and when it is starting to foam, add the livers. Pan fry them very quickly. They only need a minute. Remove them from the pan and add the rest of the ingredients back in. Stir in the cream until it has warmed up and taste and season.

Serve the liver and potatoes with the cream sauce spooned over them.

Jewelled cous cous with grilled tofu

One list, 5 meals: Citrus chicken bake

Cous cous for four

Stock, hot

A dash of rapeseed oil

The zest of an orange

The zest of a lemon

1 tsp of chilli powder

400g of tofu, cut into slabs

2 cloves of garlic, crushed

The seeds of one pomegranate

A handful of dried cranberries

A small handful of golden raisins

A bunch of parsley, finely chopped

A bunch of coriander, finely chopped

A handful of pine-nuts, toasted and roughly chopped

hot sauce, such as sriracha

Cover the cous cous with the hot stock and allow to stand aside until the cous cous has completely softened. Add a little more stock if it all gets absorbed before the grains are soft.

In the meantime, blitz the orange, lemon and lime zest with two tablespoons of oil with the garlic and chilli powder and rub it into the tofu. Set aside for 10 minutes then heat a grill to medium. Grill each side of the tofu until golden.

Fluff the cous cous with a fork and stir in the pomegranate, cranberries, raisins, parsley, coriander, and nuts. Taste and season.

Serve the tofu on top of the cous cous with some hot sauce on the side.


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