Noodles for four
2 tbsp of white miso paste
2 tbsp of sesame oil and a little more for frying
2 tsp of honey
3 tsp of rice vinegar
2 tsp of mirin
250g of firm tofu chunks
2 small onions, sliced
2 inch piece of ginger, peeled and sliced
4 small carrots, cut into thin batons
½ red cabbage, sliced
Put the noodles on to boil in lightly salted water and drain when cooked. Lightly whisk together the miso paste, two table spoons of sesame oil, honey, vinegar and mirin. Heat another drop of oil and sauté the onions in a wok or large pan over a high heat. When they are beginning to soften add the ginger, carrots, tofu and red cabbage. Stir over a high heat until the tofu is turning golden and the carrots are starting to soften.
Stir in the sauce and keep frying until it heats up. You can add a little water if the sauce dries up. Serve the stir fry with the noodles.
Black Pudding Fabada
A dash of olive oil
2 small onions, finely chopped
6 cloves of garlic, finely chopped
400g of black pudding, sliced
200g of chorizo, sliced
200mls of stock
2 tins of haricot or butter beans, drained
2 tsp of smoked paprika
A bunch of thyme
A bunch of parsley, chopped
Heat the oil in a large heavy based saucepan. Sauté the onion over a low heat until it is turning translucent. Add the garlic, black pudding and chorizo and fry until the meat is beginning to crisp on the outside.
Pour the beans and stock into the pan, add the paprika and thyme and allow to bubble away until the pudding is cooked through.
Taste and season and sprinkle the parsley on top before serving.
Mango and Chicken Salad with a Crunch
4 chicken breasts
4 tbsp of sesame oil
2 think slices of stale bread
2 cloves of garlic, halved
2 mangos peeled, deseeded and sliced
100g of hazelnuts
4 spring onions, roughly chopped
1 tbsp of rice vinegar
½ tsp of honey
Butter leaf lettuce leaves for four
Bunch of coriander, roughly chopped — optional
Rub the chicken breasts with sesame oil and seasoning. Place in an ovenproof dish and then into the oven for about 30 minutes until cooked. Set aside until cool enough to handle then cut into bite size pieces. Alternatively you can use left over chicken in the recipe or roast the breasts ahead of time.
Rub the garlic all over the stale bread and then chop it into bite-size chunks. Place on a baking tray with the hazelnuts and roast until both are golden. Chop them both roughly when cool enough to handle.
Blitz together the spring onions, half of one mango, the vinegar, honey and four tablespoons of sesame oil until smooth.
Toss the chopped chicken, the mango slices, crunchy croutons and nuts in the dressing with the coriander.
Pink Salmon on Rice
100g of ginger, peeled and cut into chunks
2 beetroot, peeled and cut into chunks
200 mls of rapeseed oil
2 tsp of caraway seeds
4 darns of salmon, about 680g
Rice for four
2 tbsp of creme fraiche
This recipe is based on one that I cut out from the Observer a few weeks ago. Blitz the ginger, beetroot, caraway seeds and oil in a food processor or with a soup gun until a smooth paste.
Cover the salmon pieces completely in the beetroot mix. Place into the fridge for at least three hours or over night.
Put the rice on to boil in lightly salted water and drain when cooked. Place the fish onto an oiled baking tray and put a table spoon of the marinade onto each darn. Sprinkle with seasoning and place into an oven heated to 180 degrees. Bake until the salmon is cooked through, which should take about 15 to 20 minutes. Serve the fish on a bed of rice with a dollop of creme fraiche on the side.
Minced Turkey with Olives and Chilli
Bulgar wheat for four, about 260g
A dash of rapeseed oil
1 onion, finely chopped
3 cloves of garlic, finely chopped
550g of turkey mince
4 tbsp of smoked paprika
2 tsp of cumin seeds, toasted
2 tbsp of cider vinegar
1 tbsp of honey
1 tin of chopped tomatoes
2 handful of green olives chopped
1 tin of red kidney beans, drained
Heat the oil in a large saucepan and sauté the onion until it is turning translucent. Add the garlic and fry for a further 30 seconds.
Add the minced turkey to the pan and fry until it is browned. Stir in the paprika, cumin seeds, vinegar, honey and tomatoes and allow to bubble away on a low heat for 20 minutes.
Place the bulgar wheat in a bowl and cover completely in boiling water. Stir it occasionally and add more water if needed. It should soften in about 15 to 20 minutes.
Stir the olives and kidney beans into the mince and leave on the heat until they both warm up. Taste and season. Serve with the bulgar wheat and chilli together.
© Irish Examiner Ltd. All rights reserved