I always find that there is comfort in having a well-stocked pantry – that way I never run out of ideas and tasty dishes
Here are my recipes from Recipe.tv Pantry Staples Show – “A Taste of Ireland”
I hope you enjoy them.
Pantry Antipasto Salad
250g / ½ lb farfalle (bow pasta)
120ml / ½ cup extra virgin olive oil
60ml / ¼ cup lemon juice
zest of 1 lemon
1 small shallot, minced
1 tbsp honey
50g / ½ cup grated parmesan cheese
2 tbsp pine nuts, toasted
½ tsp red chilli flakes
salt & freshly ground black pepper
2 tsp fresh oregano, chopped
2 roasted red bell peppers, sliced
200g / ½ jar (7 ounce) marinated artichoke hearts, drained
180g / ½ cup pitted olives
20g / 2 cups arugula
2 tbsp mixed chopped parsley and fennel fronds
225g / 8 oz buffalo mozzarella, torn
Parmesan shavings, to taste
Fennel fronds, to garnish
Bring a large pot of salted water to a boil. Cook the pasta to al dente and drain
Meanwhile, using a large mixing bowl, add the extra virgin olive oil, vinegar, the shallot, lemon zest, parmesan, pine nuts, salt, and pepper and mix the dressing well until emulsified.
Then add in the bell peppers, artichokes, olives, hot pasta, red chilli flakes, arugula, chopped parsley and fennel fronds and the mozzarella. Mix well to combine all the flavours.
Top with the fennel fronds and some parmesan shavings. Serve warm or chilled.
Date and Walnut Loaf
Makes a 1pound loaf
400g / 14 oz cake flour
6 tbsp light golden caster sugar
200g / 7oz chopped dates
2 tsp baking powder
160g / 5.5 oz chopped walnuts
2 tbsp sunflower seeds
4 tsp chia seeds
100g / 3.5oz butter, melted
2 eggs, beaten
250ml / 8.5oz buttermilk
For the frosting
150g / 5oz smooth cream cheese
4 tbsp Greek style natural yoghurt
8 tbsp icing sugar
2 tsp vanilla extract
Walnut halves, for the top
Preheat the oven to 190C/370F fan 170C/340/gas 5.
Place the flour, sugar, chopped dates and baking powder into a large bowl, together with the walnuts, sunflowers and chia seeds. Mix together.
Mix the melted butter and beaten egg together and pour into the dry ingredients.
Pour in enough buttermilk to form a firm batter and pour into a lined 1 pound loaf tin
Bake for 35 to 40 minutes. To check that the loaf is fully cooked, tap on the base, it should sound “hollow”. The top will crack a little. Place on a cooling rack.
To make the frosting, whisk together the smooth cream cheese and natural yoghurt with the icing sugar and vanilla extract until mixture well and smooth.
When the cake is cold, place on a tray or a board and spread the frosting on the top. Decorate with walnut halves and serve.
Oven-baked Chorizo & Red Pepper Risotto
100g / 3 ½ chorizo, sliced on the diagonal
1 onion, chopped
1 red pepper, diced
2 garlic cloves, finely sliced
300g /11oz Arborio rice
1 carrot, finely diced
2 celery stalks, finely sliced
750ml / 25fl oz chicken stock
1 x 400g / 14oz tin of cherry tomatoes
100ml / 3 ½ fl oz dry white wine
Salt and freshly ground black pepper
3 tbsp chopped parsley, chopped
Parmesan shavings, to garnish
Preheat the oven to 180°C/350°F / gas 4.
Heat some oil in a casserole dish over a medium heat. Cook the chorizo for approx 3 minutes, until fully cooked. Remove from the pan and set aside.
Add the onion and red pepper to the pan and sauté on a low heat for 7–10 minutes, until lightly golden. Add the garlic and cook for 1 minute. Add the rice, carrots, celery and parsley. Allow to cook for 2 minutes, stirring from time to time. Return the chorizo to the pan.
In a separate pan, heat the chicken stock, wine and tomatoes, then add to the casserole dish. Stir and cover tightly with foil or a lid.
Place in the oven and cook for approximately 35 minutes, until the liquid is absorbed and the rice is just tender. Garnish with fresh parsley and parmesan shavings and serve.