One list, five meals: Buttered Mushrooms on Toast

500g of mushrooms
20g of butter
A bunch of thyme, removed from the stalk

500g of mushrooms
20g of butter
A bunch of thyme, removed from the stalk
A generous bunch of tarragon, chopped
80 mls of cream
8 slices of crunchy bread

This is a real winter’s evening treat. I often try and get a selection of field mushrooms from my local vegetable shop, but any mushrooms will do.

Melt the butter over a low heat in a large saucepan and add the garlic until it is just about to change colour then add in the mushrooms. Stir gently until they have completely softened.

Add the cream and herbs and season to taste. Toast the bread.

Serve a generous scoop of the mushrooms on the toast.

Miso Salmon Broth

Noodles for 4
1½ litres of stock
100g of miso paste
A dash of sesame oil
2 darns of salmon, cut into large bite size chunks
4 cloves of garlic, sliced
4 spring onions, sliced
A small bunch of pak choi, pulled apart and washed
A handful of sesame seeds
A drizzle of soya sauce

Put the noodles on to boil in lightly salted water. Drain once they have softened but still retain some bite.

Heat the stock and stir in the miso paste.

Heat the oil in a pan and gently fry the garlic over a low heat until it is just about to change colour. Add the pieces of salmon and cook them gently. Do not stir too much as they will break up. Once they are golden on the outside and opaque almost to the centre they are ready.

Add the noodles to the heated stock and stir them in. Add the salmon, spring onions and pak choi and gently stir until they are heated through. It will only take about a minute.

Serve with a drizzle of soya sauce and a sprinkling of sesame seeds over each bowl.

Tomato Stew with Chorizo

2 onions, very finely chopped
4 cloves of garlic, chopped
½ a red chilli chopped
2 tins of chopped tomatoes,
2 medium-sized tomatoes, finely chopped
200g of chorizo, sliced
300g of savoy cabbage, finely shredded
1 tin of chickpeas, drained
Crunchy bread for four

Sauté the onion in a large pan until it is translucent, then add the garlic and chilli and continue gently frying for another minute. Add the tin of tomatoes, refill the tin with water and add that too, then stir in the chopped tomatoes and leave to bubble away for about 15 minutes keeping the lid off. Taste and season.

Add the chorizo, cabbage and chickpeas into the pan. Stir well, cover and leave to bubble over a medium heat for 6 minutes or until the cabbage is just tender.

Ladle into bowls and eat with crunchy bread or garlic bread is also great with the stew.

Cabbage Soup with Chorizo Dressing

A dash of olive oil
2 onions, chopped
4 cloves of garlic, finely chopped
2 sticks of celery, chopped
2 leeks, chopped
500g of potatoes, cut into small cubes
1¼ litres of stock
½ of a small savoy cabbage, centre removed and very thinly sliced
150g of chorizo, thinly sliced
100g of parmesan cheese, finely grated

Heat the oil and sweat the onions until they have completely softened. Add the garlic, celery, leeks and potatoes and continue to stir on a low heat until the vegetables are beginning to soften.

Add the stock and leave to simmer for about 15 minutes until the vegetables are completely cooked through. Blitz with a soup gun until completely smooth.

Add the sliced cabbage to the pot and allow to wilt until soft. Pan fry the slices of chorizo until they are crispy.

Stir in the cheese just before serving the soup and pour the chorizo and its juices from the pan into each bowl.

Roasted Lamb Chops

Potatoes for 4
8 small carrots lightly peeled and chopped into chunks
A dash of olive oil
5 garlic cloves, lightly crushed
A bunch of rosemary
Zest and juice of a lemon
8 lamb chops
A knob of butter

Toss the potatoes in a little oil and season. Place into a medium oven for 15 minutes until they are beginning to soften. Now toss the carrots in oil and seasoning and place them in the oven as well. Continue baking both until they are cooked through.

Mix together the oil, garlic cloves, rosemary, lemon zest and juice. Drizzle it over the lamb and marinate at room temperature for 15 minutes.

Heat a little more oil in a large pan and brown the chops all over. I like my lamb rare so I only cook it for a few minutes, but keep it on as long as it takes to cook the meat to your liking. Melt the butter over the chops just after they are cooked.

Toss the carrots in the juice from the lamb and serve with the potatoes.

Michelle Darmody owns The Cake Cafe, The Daintree Building, Dublin 2, 01 4789394


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