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Donal Skehan: Home Cook Episode 4 Recipes

Phindile Mothiba August 17, 2023 Comments Disabled

Teriyaki Salmon with Rice & Greens

Serves 4

Prep time: 15 minutes, plus marinating

Cook time: 15 minutes

Tip:

Use shop-bought teriyaki sauce to replace the soy sauce, brown sugar, mirin, garlic and cornflour if you don’t want to make your own.

Ingredients:

75ml (1/3 cup) soy sauce

50g (2oz) brown sugar

3 tbsp mirin

2 garlic cloves, grated

2 tsp cornflour (cornstarch)

4 x 175g (6oz) salmon fillets

200g (7oz) basmati rice

1 tbsp vegetable oil

2 avocados, sliced

1⁄2 cucumber, peeled, deseeded

and chopped

6 spring onions (scallions), thinly sliced

200g tenderstem broccoli

200g sugar snap peas

Method:

1. Add the soy sauce, brown sugar, mirin, garlic and cornflour into a small pan and whisk together. Bubble gently for 5 minutes until thickened. Set aside to cool completely.

2. Once cold, pour the teriyaki over the salmon and leave to marinate for at least an hour or overnight is best.

3. Rinse the rice in cold water until the water runs clear. Tip into a pan and cover with 400ml (1 3⁄4 cups) cold salted water. Bring to the boil and simmer for 8 minutes, then turn off the heat and leave, covered, to steam. After 5 minutes all the water will have been absorbed and the rice will be cooked. Fluff up with a fork.

4. Heat the oil in a pan over a medium-high heat. Remove the salmon from the marinade and fry for 3–4 minutes on one side until sticky and dark, then flip over and add the reserved marinade and cook for a further 2–3 minutes until just cooked. Transfer to a plate.

5. Add the tenderstem broccoli and sugar snap peas to a microwavable dish. Season with sea salt and add about 2 tablespoons of cold water. Cover with a lid or plate and microwave on high for about 4 minutes.

5. Divide the rice between four bowls. Top each with a salmon fillet, sugar snap peas, broccoli, cucumber and spring onions and serve.

Sausage Meatballs with Mustard Cream

Serves 6

Prep time: 15 minutes

Cook time: 25 minutes

Ingredients:

8 herby sausages

2 tbsp olive oil

Good knob of unsalted butter

1 onion, finely chopped

2 garlic cloves, crushed

1 tbsp plain (all-purpose) flour

100ml (scant 1⁄2 cup) white wine

200ml (generous 3⁄4 cup)

fresh chicken stock

2 tsp Dijon mustard

100ml (scant 1⁄2 cup) soured cream

or double (heavy) cream

250g (9oz) rigatoni, fusilli or penne pasta

300g (10oz) greens (eg spinach,

kale, sprout tops, savoy

cabbage), shredded

25g grated Parmesan, and extra to serve

Salt and freshly ground black pepper

Method:

1. Squeeze the meat from the sausages and shape with wet hands into 30 small meatballs (having wet hands will stop the sausage meat sticking to your hands). Heat half the oil in a large frying pan (skillet) over a medium-high heat and brown the meatballs all over. Set aside.

2. Add the rest of the oil and the butter to the pan and fry the onion and garlic for 5 minutes. Add the flour and cook for a minute or two, then pour in the wine and bubble for 2 minutes.

3. Gradually pour in the stock until you have a smooth sauce. Stir in the soured cream or double cream. Season and return the meatballs to the pan with the mustard. Stir and simmer for 5–6 minutes until the meatballs are cooked.

4. Meanwhile, cook the pasta in a saucepan of boiling salted water for 10–12 minutes until just tender. Drain, reserving a splash of the cooking water, and add this water to the sauce.

5. If you’re using kale, remove the stalks and shred the leaves. Put the greens in a microwavable dish. Season with sea salt and add about 2 tablespoons of cold water. Cover with a lid or plate and microwave on high for about 4 minutes until just tender, then add half of the greens to the meatballs and sauce, leaving the rest to garnish at the end.

6. Add the grated parmesan and stir through the sauce.

6. Serve the pasta with the meatballs and greens spooned on top with lots of freshly cracked black pepper and a good grating of Parmesan.

Chicken & Vegetable Shawarma

Serves 6

Prep time: 25 minutes, plus marinating

Cook time: 50 minutes

Ingredients:

8 chicken thigh fillets, cut into three pieces

1 small pumpkin or squash, sliced into wedges

250g (9oz) new potatoes, halved

1 large red onion

A bulb of garlic, top sliced off to reveal the cloves inside

3 tbsp olive oil

Sumac, for sprinkling

2 tbsp finely chopped flat-leaf parsley

100g (31⁄2oz) rocket (arugula) leaves

Sea salt and freshly ground black pepper

For the marinade:

5 cardamom pods, cracked open

3 tbsp olive oil

1 tbsp ground cumin

2 tsp ground coriander

2 tsp smoked sweet paprika

1⁄2 tsp chilli flakes

2 tbsp honey

Finely grated zest and

juice of 1 lemon

For the sauce:

250ml (1 cup) natural yoghurt

2 tbsp tahini

Squeeze of lemon juice

For the flatbreads:

300g strong white flour, plus extra for dusting

1 tbsp nigella seeds

1 tsp baking powder

Pinch of salt & pepper

50ml rapeseed oil, plus extra for brushing

100ml water

Method:

Begin by making the marinade. Crack open the cardamom pods in a pestle and mortar, remove the shells and grind the seeds. Mix together with the rest of the ingredients for the marinade, add the chicken pieces and leave to marinate for at least 30 minutes but ideally 3 hours.

Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Arrange the squash, potatoes, red onion and garlic bulb on a very large baking tray and drizzle with the olive oil (or use two baking trays). Add the chicken, season well and pour over any of the marinade left in the bowl. Roast for 30 minutes, then turn and roast for a further 15–20 minutes until the chicken and veggies are tender and everything is a lovely golden brown.

Meanwhile, in a bowl, mix together the ingredients for the sauce and set aside.

To make the flatbreads, place the dry ingredients into a mixing bowl and make a well in the centre. Pour in the oil and water and using a wooden spoon, mix together to form a rough dough.

Turn the dough out onto a floured surface and knead gently for 2 minutes until you have a smooth dough. Divide the dough into 6 even sized pieces and roll out as thin as possible.

Heat a large griddle pan over a medium high heat and brush one side of the flat bread with a little oil to coat. Fry on the pan while brushing the other side with oil. Fry the flatbreads, one at a time, until they have a good colour on both sides. If you want, you can finish them by turning quickly over a gas flame.