Tomatoey chickpeas on toast




Serves 4
A dash of rapeseed oil 
1 large onion, finely chopped 
2 carrots, diced 
2 tsp of cumin seeds, toasted 

4 small tomatoes, halved 

1/2 tbs of tomato puree 

1 tin of chopped tomatoes 

2 tsp of honey 

1 tsp of smoked paprika 

2 tins of chickpeas, keep the juice 

8 slices of toast 

Butter

Heat a dash of rapeseed oil in a large sauce pan. Sauté the onion until it is translucent, add the carrots and stir until they are beginning to soften. Add the tomatoes, cumin seeds, tomato puree and the tin of tomatoes. Stir in the honey and paprika then season to taste.

Add the chickpeas and half the liquid from the tin and stir them in. Place into an oven heated to 160 degrees and place a lid on top, bake for 15 minutes. Remove the lid and allow to cook for a further five minutes.

Toast the bread, butter it and serve with the chickpeas spooned on top.

This can be served with crispy bacon pieces stirred through or with some feta crumbled on top.

Spiced mince with carrot and orange cous cous 

  Serves 4

A dash of rapeseed oil 

4 tsp of cumin seeds, toasted 

4 small carrots, grated 

200g of cous cous 

The juice of two oranges 

2 small onions, finely chopped 

4 cloves of garlic, chopped 

1/2 red chilli, chopped 

500g of lean mince 

2 tsp of turmeric 

2 tbs of tomato puree 

4 tbs of stock 

A handful of golden raisins, roughly chopped 

A handful of cashew nuts, roughly chopped and toasted 

A bunch of coriander, chopped 

Heat a dash of oil in a large frying pan and add half of the cumin seeds and the grated carrot. Stir over a medium heat until the carrots are tender. Scoop into a large bowl and add the cous cous and orange juice. Season and cover with 350 mls of hot water. Place a towel over the bowl and set aside.

Heat another dash of oil and sauté the onion in a large frying pan or skillet. Sauté gently over a low heat until translucent then add the garlic and chilli and continue cooking until the garlic is starting to change colour. Add the mince and fry until it has completely browned, breaking up any lumps with a wooden spoon.

Stir in the turmeric, tomato puree, the rest of the cumin, the stock and the raisins. Allow to bubble away stirring gently until everything is heated up. Taste and season. Add a little more tomato puree if you wish.

Fluff up the cous cous and make sure all of the water has evaporated. Taste and season. Serve it along side the mince with the nuts and coriander sprinkled on top.

Beef and mushroom skillet 

Serves 4

A dash of olive oil 

2 red onions, sliced 

4 cloves of garlic, finely chopped 

1 red pepper, de seeded and sliced 

400g of mushrooms 

2 tbs of red wine 

2 tbs of red wine vinegar 

2 tsp of smoked paprika 

280 mls of stock 

400g of rump steak, trimmed and sliced 

2 tomatoes, cut into wedges 

2 handfuls of rocket 

Crunchy bread for four 

Heat the oil and sauté the onion in a large frying pan or skillet. Sauté gently over a low heat until translucent then add the garlic, continue until the garlic is starting to change colour.

Add the pepper and mushrooms to the pan and fry until they are softening. Pour in the red wine, the vinegar, the paprika and then the stock. Allow to bubble away over a low to medium heat until the sauce is beginning to thicken.

Season the meat. In another frying pan heat a little oil until it is hot and very quickly stir fry the meat until brown on the outside. I like mine rare in the centre so it takes less than a minute. Add this to the main pan and any juices from frying the meat.

Serve with the tomato and rocket and the crunchy bread on the side.

Creamy chicken and pesto 

Serves 4

Rice for four 

A dash of olive oil 

2 onions, finely chopped 

2 cloves of garlic, finely chopped 

4 chicken breasts, off the bone and halved 

200g of cherry tomatoes, halved 

4 tbs of basil pesto 

3 tbs of creme fraiche 

A handful of basil leaves, optional 

Put the rice on to boil in lightly salted water and drain when cooked.

Heat the oil in a large deep saucepan and sauté the onion until it has turned translucent, add the garlic and stir fry until it is just turning golden. Remove the onion and garlic from the pan and set aside.

Add a little more oil and when it is heated over a medium heat place the chicken into the pan. Fry on one side until golden and then turn over. Continue to fry on the other side until it too is golden. Add the cherry tomatoes and allow everything to cook until the chicken is cooked through.

Stir in the onions and garlic, the pesto and creme fraiche. Add a little stock if you prefer the sauce runnier. Taste and season.

Serve with the rice and some basil on top.

Roast sweet potatoes with a selection of fillings 

Serves 4

8 medium sweet potatoes 

1 tbs of butter, soft 

4 cloves of garlic, finely chopped 

A bunch of parsley, finely chopped with a few leaves whole left for dressing 

150g of feta, cut into cubes 

A handful of black olives, stoned and chopped 

A handful of semi sun-dried tomatoes, chopped 

Put the sweet potatoes on to a baking tray and place into an oven heated to 180 degrees. Leave until they are completely soft it should take over 20 minutes.

Mash the butter, garlic and the chopped parsley until a smooth paste.

Once the potatoes are completely soft slice them lengthwise so the skin is pierced but they hold their shape. Pinch a little on each side so the slice expands and put a knob of the garlic butter into each slit.

Allow the butter to melt and then top with the olives, semi sun-dried tomatoes and feta. Serve hot with the remaining parsley sprinkled over.


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