Great Family Food

One-pot wonders

There’s nothing more satisfying than easy-to-prepare casseroles and delicious one-pot dishes that can be made ahead of time and heated up just before serving.

Tucking into a warming bowl of soup or stew on a cold winter’s day is my idea of heaven, and I guarantee that these recipes will be winners every time.

Tomato and Pesto Soup

This is a delicious way of making the most of tomatoes when they’re at their juiciest and best at the end of the season. The pesto garnish turns this light and summery soup into something very special.

Serves 6-8

2 tbsp olive oil

1 small onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

1kg/2lb 4oz ripe plum tomatoes, halved

700ml/11/4 pints/3 cups chicken stock or water

pinch of light brown sugar (optional)

200ml/7fl oz/generous 3/4 cup double cream

crème fraîche, to garnish

salt and freshly ground black pepper

Basil Pesto:

50g/2oz/scant 1 cup fresh basil leaves

2 tsp toasted pine nuts

25g/1oz/1/4 cup grated Parmesan cheese

2 garlic cloves, peeled

150ml/5fl oz/2/3 cup olive oil

1 For the pesto, place all the ingredients in a liquidizer and blend to a smooth paste. Transfer to a bowl, cover with clingfilm and store in the refrigerator until required.

2 Heat the olive oil in a large saucepan over a medium-high heat. Add the onion and garlic and sauté for a few minutes, or until golden. Tip in the tomatoes and continue to sauté for another 5 minutes, or until well heated through and just beginning to break down.

3 Stir in the chicken stock and allow the mixture to come to the boil and to reduce by half. Remove from the heat and blitz with a hand-held blender to a smooth purée. Alternatively use a liquidizer. Season to taste and add the sugar, if using.

4 To serve, add the cream to the soup and warm through over a medium heat. Check the seasoning and ladle into warmed serving bowls. Garnish each bowl with some basil pesto and crème fraîche.

Mild Curried Chickpeas

Because chickpeas are such a good source of protein, I often incorporate them into our family meals in an attempt to keep us fit and raring to go. This dish is a favourite with the Dundons, as it is so simple and tasty.

Vegetarian Serves 4

2 tbsp sunflower oil

1 red onion, peeled and chopped

1 red chilli, finely chopped

3 garlic cloves, peeled and crushed

2.5cm/1in piece of fresh root ginger, peeled and chopped or 1/2 level tsp powdered ginger

1 green pepper, cored, deseeded and finely chopped

2 × 400g/14oz tins of chickpeas

1/2 tsp ground turmeric

1 tsp cumin seeds

1/2 tsp ground coriander

150ml/5fl oz/2/3 cup vegetable stock

1 × 400g/14oz tin of tomatoes

4 tbsp natural yoghurt

2 tbsp chopped fresh coriander basmati rice, to serve salt and freshly ground black pepper

1 Gently heat the oil in a large wide-based saucepan. Add the onion, chilli, garlic and ginger and fry gently for 3-5 minutes, or until fragrant. This will produce an intense, spicy aroma in the kitchen. Add in the chopped green pepper and cook for a further 2-3 minutes.

2 Drain the chickpeas and rinse them under cold water, as sometimes the liquid can be very strong in taste. Add to the pan and stir to coat thoroughly with the vegetable mixture. Stir in the spices, then add the stock and tinned tomatoes and reduce the heat to very low. Cover the saucepan with a tightly fitting lid and simmer, very gently, for 15-20 minutes.

3 Remove the lid, gently stir in the yoghurt and season with a little salt and black pepper. Finally, mix in some chopped fresh coriander and serve immediately with boiled basmati rice.

Chilli con Carne

This chilli is ideal served with rice, crusty bread or jacket potatoes, and guacamole, sour cream and a big green salad. I’ve also included a non-meat alternative.

Serves 4-6

2 tbsp olive oil

2 onions, peeled and chopped

4 garlic cloves, peeled and crushed

900g/2lb minced lamb or soya mince

1 red pepper cored, deseeded and chopped

50g/2oz sliced mushrooms

1 glass of red wine

2 × 400g/14oz tins of chopped tomatoes

3 tbsp tomato purée

2 red chillies, thinly sliced (and deseeded if you wish)

1 tsp dried chilli flakes

1 tsp ground cumin

1 tsp ground coriander

1 stick of cinnamon

good shake of Tabasco sauce

1 × 400g/14oz tin of red kidney beans, drained

1 large bunch of fresh coriander leaves, roughly chopped

lime wedges, to serve

salt and freshly ground black pepper

1 Heat the oil in a large, heavy-based saucepan and fry the onion and garlic until softened. Increase the heat and add the minced lamb or soya mince, red pepper and mushrooms, cooking quickly until browned and breaking down any chunks of soya with a wooden spoon. Pour in the red wine and boil for 2-3 minutes. While waiting, pour a glass for yourself!

2 Stir in the tinned tomatoes, tomato purée, fresh chilli and chilli flakes, cumin, ground coriander, cinnamon and Tabasco sauce. Season well with salt and pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for 50-60 minutes, stirring occasionally, until the mixture is rich and thickened.

3 Add the kidney beans and fresh coriander. Cook for a further 10 minutes, uncovered. Remove from the heat, add extra seasoning if necessary and serve with lots of lime wedges.

Traditional Risotto

Risotto is a warming family favourite—nutritious and very filling. Use good-quality chicken stock to give the dish real depth and flavour. It’s such a versatile meal, be sure to try the delicious variations below.

Serves 4

25g/1oz/1/4 stick butter

2 shallots, peeled and finely chopped

1/2 tsp chopped fresh thyme,

3 garlic cloves, peeled and very finely chopped

350g/12oz/generous 21/2 cups arborio rice

50ml/2fl oz/1/4 cup dry white wine

1 litre/13/4 pints/4 cups boiling chicken stock

100ml/31/2 fl oz/scant 1/2 cup double cream (optional)

75g/3oz/3/4 cup freshly grated Parmesan cheese, plus extra for serving (optional)

salt and freshly ground black pepper

1 On a low heat, slowly melt the butter in a wide saucepan with a thick base. Add the shallots, thyme and garlic and cook very gently until completely softened. Add the rice and mix in well to ensure that it does not stick to the base of the pan at this crucial time. Allow the rice to become glazed and cook without any liquid for 3-4 minutes while continuing to stir. Add the white wine and once again continue to stir the rice, as the wine will evaporate quite quickly.

2 Do not change the heat. Add the stock little by little into the rice mixture—don’t add the next ladle until the previous one has evaporated. It is vitally important not to rush this process, but continue to add all the liquid until the rice is plump and tender.

3 Season this mixture and if you wish to obtain a nice creamy risotto you can add both the cream and Parmesan cheese. Adding just Parmesan will also make a great risotto.

4 Serve immediately with additional Parmesan cheese if desired.

Tip:

It is important that the chicken stock is hot before being added to the dish; otherwise it will cool the risotto down during cooking and make it very stodgy.

Variations:

All of the following are great added to your basic risotto mixture:

Roasted asparagus tips with Parmesan

Pan-fried wild mushrooms

Roasted pumpkin with chunks of goat’s cheese

Cooked chicken breast and chorizo

Hot and Sour Prawn Broth

With its fragrant aroma of lemongrass and chilli, this is a lovely dish to serve as a starter at a dinner party or as a light lunch. Dublin Bay prawns (langoustines) are perfect in the spicy broth, which is also wonderful served chilled.

Serves 4

2 shallots, peeled and thinly sliced

3 garlic cloves, peeled and crushed

olive oil, for frying

2 lemongrass stalks, chopped into small pieces

850ml/11/2 pints/33/4 cups light chicken stock, boiling

75g/3oz onoiki mushrooms

1 red chilli, very finely chopped

450g/1lb uncooked prawns, peeled

juice of 2 limes

2 tbsp dark soy sauce 2 tbsp chopped fresh coriander salt and freshly ground black pepper

1 Sauté the shallots in a large pan with the garlic and olive oil for 2-3 minutes. Add the chopped lemongrass and cook for a couple of minutes.

2 Add the chicken stock and bring the mixture to the boil. Add in the mushrooms, the red chilli and the prawns. Continue to cook for 3-4 minutes, or until the prawns are lightly cooked.

3 Finally, add the lime juice, soy sauce and the chopped coriander. Correct the seasoning and serve.

Kevin’s Irish Paella

This is great midweek supper, ideal if you’ve got guests popping in for a bite to eat. Although paella is a traditional Spanish dish, I have added a couple of quintessentially Irish ingredients to this version.

Serves 4

1/2 onion, peeled and sliced

2 garlic cloves, peeled and crushed

50g/2oz chorizo, chopped

6 rashers of smoked bacon, chopped

350g/12oz/13/4 cups paella rice (or basmati, if you are stuck)

90ml/3fl oz/1/3 cup white wine

1/2 tsp saffron strands

1.2 litres/2 pints/5 cups mild fish stock

450g/1lb selection of raw fish such as pollock or haddock, cubed

12 large whole Dublin Bay prawns (langoustines)

2 tbsp chopped fresh flat-leaf parsley

50g/2oz spinach

110g/4oz curly kale (optional)

lemon wedges or juice of 1 lemon

salt and freshly ground black pepper

1 Place the onion, garlic, chorizo and bacon in a large wok or wide-based saucepan and fry together over a gentle heat.

2 Add the rice and stir until completely combined with the onion mixture. Pour in the white wine and leave to reduce for a few minutes. Infuse the saffron strands in 100ml/31/2fl oz/scant 1/2 cup boiling water and add to the pan—this will immediately colour the dish.

3 Add half the fish stock and mix thoroughly. Allow the liquid to come to the boil, then simmer gently until all the liquid has evaporated.

4 Add the cubed fish and the remainder of the fish stock. Cook gently on a low heat for 5-6 minutes, stirring occasionally.

5 When the fish is cooked through, add the parsley, spinach and kale, if using. Season to taste. Lay the prawns across the top and scatter over the lemon wedges or squeeze the juice directly onto the dish. Bring the saucepan to the table and allow people to help themselves.

Hearty Fish Stew

Tiger prawns, monkfish and mussels are gently simmered in a rich garlic and tomato sauce, bringing a real Mediterranean flavour to the table. The broth can be made in advance, so you can reheat it and add the fish just before serving.

Serves 4

1 large fennel bulb

2 tbsp olive oil

1 garlic clove, peeled and chopped

200ml/7fl oz/scant 3/4 cup dry white wine

300ml/10fl oz/11/4 cups fresh fish stock

2 × 400g/14oz tins of chopped tomatoes

pinch of sugar

250g/9oz cherry tomatoes, halved

450g/1lb monkfish fillet, cut into 4cm/11/2in chunks

12 large tiger prawns, heads removed

12 mussels, scrubbed pimento paste (optional)

1 tbsp snipped garlic chives

1 tbsp chopped fresh lemon thyme

extra-virgin olive oil

salt and freshly ground black pepper

1 Remove the feathery tops from the fennel bulb, roughly chop and set aside to use as a garnish. Cut the remaining fennel bulb lengthways into quarters and finely chop, discarding the core.

2 Heat the oil in a large frying pan or wok, add the fennel and fry for 5 minutes. Add the garlic and fry for a further 1 minute. Stir in the wine, stock, tinned tomatoes and sugar, bring to the boil, then simmer gently for 5 minutes. Add the cherry tomatoes and cook for a further 5 minutes. Season well with salt and pepper.

3 Add the monkfish and bring back to a simmer. Stir in the prawns and mussels, cover and cook for approximately 5 minutes, or until the mussels have opened and the fish is cooked. Discard any mussels which have not opened. Mix in the pimento paste, if using, at this stage.

4 To serve, ladle the stew into 4 deep plates or bowls, scatter over the fennel tops, garlic chives and lemon thyme and drizzle with extra-virgin olive oil.

Seafood Chowder

With a large supply of seafood so readily available in Wexford, where I live, is it any wonder that fish features so much in this book? I often double the quantities in this recipe and use the leftovers to make fish pie (see page 117).

Serves 4

50g/2oz/1/2 stick butter

1 small onion, peeled and chopped

1 leek, trimmed and diced

1 small carrot, diced

1 potato, peeled and cubed

50g/2oz smoked salmon slices, cut into julienne (long thin strips)

125ml/4fl oz/1/2 cup dry white wine

425ml/15fl oz/generous 13/4 cups fish stock or water

275g/10oz mixed fresh fish fillets, skinned and cut into bite-sized pieces (such as cod, haddock, hake and salmon)

12 raw Dublin Bay prawns (langoustine), scrubbed clean

150g/5oz mussels, scrubbed clean

1 tbsp chopped fresh tarragon

200ml/7fl oz/generous 3/4 cup pouring cream

salt and freshly ground black pepper

1 Heat a large pan over a medium heat. Add the butter and once it is foaming, tip in the onion, leek, carrot, potato and smoked salmon. Sauté for 2-3 minutes, or until softened.

2 Pour the wine into the pan and allow to reduce by half. Add the fish stock and bring to a simmer, then add the fresh fish and shellfish. Return the pan to a simmer and add the tarragon and cream, then season to taste. Cover with a lid and simmer gently for a further 2-3 minutes, or until the fish and prawns are tender and the mussels have opened (discard any that remain closed).

3 To serve, ladle the chowder into warmed serving bowls, piling plenty of the fish and shellfish into the centre of each one.

Chicken in Red Wine

At the end of a busy day, it’s lovely to come home to a comforting stew. I usually buy a whole chicken and cut it into pieces (your butcher will happily do this for you or you could just use chicken legs). You can choose any red wine you like, but I prefer a full-bodied Burgundy. Goose fat adds real depth of flavour to this dish.

Serves 4

1 whole large chicken (1.3kg/3lb), cut into portions with skin on

50g/2oz/1/4 cup butter or goose fat

200g/7oz button mushrooms, quartered or sliced

20 pearl onions, peeled but left whole

2 garlic cloves, peeled and chopped

4 rashers of back bacon, cut into strips (lardons)

1 tsp tomato purée

600ml/1 pint/21/2 cups red wine

200ml/7fl oz/generous 3/4 cup chicken stock

3-4 fresh thyme sprigs

2 bay leaves

1 bunch of fresh parsley, to garnish

salt and freshly ground black pepper

To thicken:

25g/1oz/1/4 stick butter, softened

50g/2oz/1/3 cup plain flour

1 Preheat the oven to 180°C/350°F/Gas Mark 4.

2 Place the chicken in a large bowl. Sprinkle with salt and black pepper and mix the chicken around to ensure that it is fully seasoned.

3 Heat the butter in a large pan. Pan-fry the chicken pieces for 2-3 minutes, or until they are golden brown all over. Take the chicken pieces out of the pan and transfer to a large casserole dish.

4 If required, add another teaspoon of butter to the pan and add the mushrooms, onions, chopped garlic and bacon. Cook for 4-5 minutes, or until glazed and golden brown. Add the tomato purée and whisk in the red wine together with the chicken stock. Bring the mixture to the boil, then add the fresh thyme sprigs and the bay leaves to the sauce. Pour the sauce over the chicken pieces in the casserole and place in the oven for 1-11/4 hours, or until the chicken is cooked through.

5 Remove the chicken from the sauce, place on a warmed plate, cover with foil and leave for a couple of minutes. Remove the thyme and bay leaves from the sauce. Return the saucepan to the hob and bring the sauce to the boil.

6 Mix the softened butter with the flour into a soft dough. Break this into the boiling liquid (it is very important that the liquid is boiling at this stage; if not, it will make for a very lumpy sauce) and whisk rapidly, then allow the sauce to thicken for 8-10 minutes.

7 Put the chicken on a serving plate, pour over the sauce and garnish with the parsley. Serve with crusty bread and crisp green vegetables.

Beef and Black Bean stir-fry

Stir-fries are the ultimate one-pot meal, and this is a quick, healthy and very tasty dish. You don’t have to use a wok—a large frying pan works just as well.

Serves 4

500g/1lb 2oz beef fillet, sliced into very thin strips

1 tbsp sunflower oil

250g/9oz green vegetables, sliced (such as broccoli, mangetout or French beans)

beef or vegetable stock (optional)

350g/12oz egg noodles

1 bunch of spring onions, trimmed and chopped

110g/4oz beansprouts toasted sesame seeds, to garnish

Black Bean Sauce:

2 red chillies, roughly chopped and deseeded (unless you prefer a very hot dish)

2 garlic cloves, peeled

2.5cm/1in piece of fresh root ginger, peeled

100ml/31/2fl oz/scant 1/2 cup soy sauce

100ml/31/2fl oz/scant 1/2 cup beef stock

1 × 110g/4oz tin of black beans, drained

2 tsp sugar

2 tsp Thai fish sauce juice of 1 lime pinch of salt

1 Begin with the black bean sauce, which can be made up and stored in the refrigerator for up to 2 weeks. Place all of the ingredients for the sauce into a food processor and blitz at medium speed for 3-4 minutes, or until it is completely smooth

2 Heat a large frying pan or wok, add the oil and fry off the meat until almost cooked. Add the vegetables and quickly fry them, using a little stock if the mixture gets too dry.

3 Bring a large pan of water to the boil. Add the noodles with a pinch of salt and cook according to the packet instructions, around 6-8 minutes. Drain.