Clever cooking is using what is in the storecupbaord – and having a few key recipes of fall back on when you feel you need inspiration.
Here are my recipes from Recipe.tv Storecupboard Cooking Show – “A Taste of Ireland”
I hope you enjoy them.
Tomato & Mozzarella Pasta Bake
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
75g / 2.5oz smoked bacon, diced
2 x 400g / 14oz cans of chopped tomatoes
Salt and pepper
Few dashes Worcestershire sauce
1 ball mozzarella torn into small cubes
250g / 9oz rigatoni or other tube-shaped pasta
75g / 2.5oz cheddar, grated
2 tbsp chopped parsley
Heat the oil in a medium pan and fry the onion for 5 mins until softened and lightly golden. Stir in the bacon and garlic and cook for a further few minutes until the onions and bacon are fully cooked through. Mix in the tomatoes, sugar, salt and pepper and bring to the boil, then simmer for 20 mins. Add a few dashes of Worcestershire sauce and season to taste.
Meanwhile, preheat the oven to 180C (350F) / 160C (350F) fan / Gas 4
Cook the pasta according to pack instructions. Drain and mix with tomato sauce and the mozzarella. Add in torn fresh basil.
Mix together the cheese, breadcrumbs and parsley. Pour into a buttered lasagne dish. Scatter over the cheesy crumbs and bake for 20 minutes until bubbling hot and golden. Serve with a simple salad.
Mini Chocolate Pots
Serves 4 (ramekins) or 8-10 (espresso cups)
100g / 3.5oz butter
200g / 7oz dark chocolate
4 tbsp ground almonds, plus extra for dusting
2 medium egg yolks
4 tbsp caster sugar
Zest of 1 orange
Icing sugar to dust
Raspberries and mint to serve
Powdered sugar to garnish
Heat oven to 160C (350F) fan / Gas 4
Butter 4 large ramekins / coffee cups and dust for ground almonds.
Melt the butter and chocolate in a bowl over simmering water (bain maire).
Whisk the egg yolks, whole egg and sugar together until light and pale then gently fold in the chocolate butter mixture, ground almonds and orange zest.
Divide the mixture between the ramekins.
The pudding can be prepared up to 4 hours before hand and kept in the fridge.
If cooking from cold, give them 2 -3 minutes extra.
Bake for 15 minutes approximately until puffed and just set.
When the puddings are cooked, garnish with raspberries, fresh mint and powdered sugar. Serve when slightly cooled.
Red Lentil and Coconut Soup
1 tsp oil
1 onion, finely chopped
1 ½ red chillies – deseeded and finely chopped
Pinch of freshly ground nutmeg
2 red peppers, deseeded and diced
110g / 4oz red lentils – soaked for 10 minutes in water and drained
600ml / 20fl. oz vegetable stock
400ml / 14fl. oz can of coconut milk
1 tsp fresh ginger, grated
Salt and pepper
Toasted desiccated coconut and fresh herbs, to garnish
Heat the oil in a large saucepan and cook the onion for 10 minutes until transparent.
Add chilli and ginger and cook for a further minute.
Add the peppers, lentils and nutmeg and stir to mix. Add the coconut milk and the stock to the soup. Leave to simmer until the vegetables are fully cooked through and the lentils are soft. Remove from heat and blend until smooth. Season to taste.
Sprinkle over the toasted coconut, garnish with fresh herbs and serve.