Donal Skehan: Home Cook – Episode 1 Recipes
Mushroom Cacio e Pepe
Serves 4
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients:
1–3 tsp freshly cracked black
peppercorns (to taste)
120g (4oz) butter
300g (10oz) mixed mushrooms (eg, shitake, oyster, chestnut) sliced or torn
10 sage leaves
1-2 tbsp olive oil
250g (9oz) fresh gnocchi
100g (31⁄2oz) Parmesan cheese,
finely grated, plus extra to serve
50g (2oz) pecorino cheese, finely grated
Method:
1. Toast the peppercorns in a large, hot, dry frying pan (skillet) until fragrant, then roughly crush in a pestle and mortar and set aside.
2. Add 50g (2oz) of the butter to the frying pan along with the oil and return to the heat. Once the butter is melted add the mushrooms and fry until golden all over. Season well then scoop out of the pan onto a plate.
3. Add another tbsp of oil to your pan and fry the sage leaves until crispy, then remove these to the same plate.
3. Bring a large pan of salted water to the boil. Add the gnocchi and cook for 2–3 minutes until they float to the surface. Scoop off with a slotted spoon and save 200ml (generous 3⁄4 cup) of liquid.
4. Add the rest of butter to the pan you cooked the mushrooms in; once it’s melted add the toasted peppercorns. Stir through the reserved pasta water and simmer for a minute or so until reduced by about half.
5. Add the drained gnocchi to the pan and toss to coat in the sauce. Simmer for a minute or two, then remove from the heat and stir through the mushrooms and the cheese.
6. Serve straight away in wide bowls with a little more Parmesan and the crispy sage leaves scattered over.
Chicken Satay with Rice & Greens
Tip:
If you chill the tin of coconut milk first, you’ll
end up with a nice firm cream on top to use for the
marinade.
Serves 4–6 DF
Prep time: 10 minutes, plus marinating
Cook time: 50 minutes
Ingredients:
8 chicken thighs (boneless and skinless)
1 tbsp groundnut (peanut) or vegetable oil
For the marinade
2 tbsp coconut cream from a 400ml (14fl oz) tin coconut milk
1 tbsp Thai red curry paste
2 tbsp peanut butter
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp soft light brown sugar
For the sauce
400ml (14fl oz) tin coconut milk (minus the 2 tbsp used in the marinade)
3 tbsp peanut butter
2 tbsp Thai red curry paste
1 tbsp fish sauce
2 tbsp soy sauce
2 tbsp soft light brown sugar
1 tbsp tamarind purée
To serve
200g (7oz) sticky rice
4 pak choi, quartered
50g (2oz) roasted peanuts, chopped
Large handful of coriander (cilantro) leaves, roughly chopped
Lime wedges
Method:
1. Put the chicken thighs into a dish. Mix together all of the marinade ingredients in a bowl, then add to the chicken and stir to coat evenly. Leave to marinate for at least 30 minutes.
2. To make the sauce, whisk all the ingredients together until smooth.
3. Place a casserole dish over a medium heat and add the oil. When shimmering, add the chicken and brown all over (in batches if necessary) until sticky and dark.
4. Pour in the sauce, then reduce the heat and simmer, uncovered, for 45 minutes until the chicken is lovely and tender.
5. Meanwhile, cook the rice according to the packet instructions and steam the pak choi until tender.
6. Serve the chicken, scattered with peanuts and coriander, with the sticky rice and steamed greens along with some lime wedges to squeeze over the top.
Prawn Pil Pil Pasta
Serves 4
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients:
350g (12oz) linguine
100ml (scant 1⁄2 cup) extra virgin olive oil
150g (5oz) cherry tomatoes
3 fat garlic cloves, thinly sliced
1 tsp smoked sweet paprika
Generous pinch of chilli flakes
500g (1lb 2oz) peeled raw king prawns (jumbo shrimp)
75g (3oz) rocket (arugula) leaves
Handful of flat-leaf parsley, finely chopped
Squeeze of lemon juice
Sea salt and freshly ground black pepper
Method:
1. Bring a large pan of salted water to the boil and cook the pasta for 10–12 minutes until al dente.
2. Meanwhile, heat the oil in a large frying pan (skillet) over a medium heat and add the tomatoes. Cook gently until they start to burst, then add the garlic, paprika and chilli flakes and cook for a couple of minutes more.
3. Add the prawns, increase the heat and fry until they are pink all over. Season well with salt and pepper.
4. Drain the pasta, saving a splash of cooking water. Tip the pasta and reserved cooking water into the pan with the prawns. Toss well with the rocket leaves and parsley, squeeze over some lemon juice and serve.
Instant Noodle Ramen with Air Fryer Tofu
Serves 8 with leftovers
Prep time: 15 minutes
Ingredients:
2 free-range eggs
2 tbsp soy sauce
1 tbsp mirin
10g (1⁄4oz) dried mushrooms
2 tsp vegetable oil
1 tbsp sesame oil
1 garlic clove, thinly sliced
50g (2oz) shredded greens with stalks removed (eg kale or cavolo nero)
1 x pack or pot instant ramen noodles (your favourite flavour)
2 tsp miso paste
2 spring onions (scallions), thinly sliced
Togarashi seasoning (optional)
Japanese pickles or kimchi, to serve
For the Air Fryer Tofu:
2 blocks of firm Tofu
2 tbsp Dark Soy Sauce
2 tbsp Cornflour
1 tbsp Sesame oil
Method:
1. Put the eggs in a pan of cold water, bring to the boil and cook for 6 minutes. Or cook the eggs in the airfryer at 130°C for 9 minutes. Then cool under cold running water.
2. Pour boiling water over the dried mushrooms until they are just covered (about 120ml) and leave to soak for 10 minutes.
4.For the tofu, place it on a baking sheet between two pieces of kitchen paper and place another baking sheet on top. Press it down every so often to remove as much moisture as possible, then cut it into cubes.
5.Mix together the cornflour, sesame oil and soy sauce,and toss the tofu in the mixture. Place in the cubes onto some parchment paper in an airfryer for 20-25 mins. Cook at 180C until golden brown.
6. Heat the vegetable oil and half the sesame oil in a frying pan. Add the garlic and greens to the pan and stir-fry till fragrant, then add a splash of water, cover and steam until tender.
7.Make a paste from the miso, the flavour packet from the noodles and a splash of the mushroom soaking liquid and pour it over the greens.
8. Add the mushrooms and the remainder of the mushroom soaking liquid, then pour boiling water over the noodles.
8.When cooked, place the noodles into a bowl and top with the mushrooms, greens, tofu the remaining sesame oil, some togarashi seasoning and the egg, halved. Drizzle some soy and mirin marinade over the top and serve with Japanese pickles or kimchi.
