Are you in need of some cooking inspiration? Donegal chef Gary O'Hanlon shares some simple and popular recipes for you to try out at home.
Steak and eggs with tomato and roast serrano salsa
Fillet medallions served with a zesty side. Serves two people:
. @gazzachef is back with a beautiful recipe for steak with tomato and roast serrano salsa. Get the full recipe here: https://t.co/qmKn9RVHbD@ciarakellydoc @LunchtimeLive pic.twitter.com/f4rZoVEE3z
— NewstalkFM (@NewstalkFM) June 5, 2020
Ingredients
4 medallions of fillet of beef
sea salt and black pepper to season
Drizzle of olive oil
½ head baby gem lettuce, split through the root
Salsa
2 tomatoes, diced
½ red onion, finely chopped
12 leaves basil, sliced
8 serrano chilli slices, chopped
juice of 1-2 limes
80-100ml olive oil
seasoning
Method
Season the fillet medallions well
Brush the cut side of the baby gem with olive oil and season well, set aside
Heat a frying pan and add a drizzle of oil
When at smoke point, add the beef and let fry for 3-4 minutes until coloured
Turn the steak and immediately add in the baby gem, cut side down
Whist that’s frying add the tomato, onion, chillies, basil and seasoning to a bowl and mix well
Now add in the lime juice and approx. 60ml of the olive oil
Lift out the steak and leave to rest for 2 minutes as well as the baby gem.
Now split the baby gem in half through the root to create a wedge, set aside.
You may or may not want to add some more olive oil to the salsa. Some like it wet whilst others like it just bound.
Place 2 medallions on a serving plate, add a wedge of baby gem and half of the salsa.
Serve.
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Tarragon potato rosti, bacon and poached egg
A beautiful breakfast/brunch dish:
. @gazzachef is back with this beautiful breakfast/brunch dish, a tarragon potato rosti, bacon & poached eggs. @LunchtimeLiveNT pic.twitter.com/JLfIoGaxHA
— NewstalkFM (@NewstalkFM) May 15, 2020
Ingredients
3 small rooster potatoes, peeled, washed, grated and squeezed (starch squeezed out)
Pinch of dried tarragon
Salt and pepper to taste
Drizzle of vegetable oil
1 knob of butter
2 eggs
2 slices of dry cured bacon
Method
Bring pot of water to the boil and season with salt
Heat two heavy based frying pans.
Add a drizzle of oil to both
Season the grated and squeezed potatoes
Add the potato mix to one pan and pat down to form a compact pancake like shape. Cook until goldel and flip.
Add the bacon to the second pan and fry until cooked on either side, set aside keeping hot.
Drop 2 eggs into the pot, keep at a low simmer and poach eggs until cooked. Approx 4-6 minutes.
After you’ve flipped the rosti, rub the knob of butter around the edge of the pan and flip again.
Keep flipping the rosti until crispy and cooked through.
Slide out onto a plate to serve, top with bacon and eggs.
Add a twist of black pepper to the eggs and some chilli flakes.
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Pappardelle, asparagus, petit pois, courgette, aged parmesan and lemon cream
For @LunchtimeLiveNT's cooking slot this week, @gazzachef steps us through a #vegetarian pasta dish. Full #recipe here: https://t.co/ENl9eDf0ec pic.twitter.com/lNBJoUztYR
— NewstalkFM (@NewstalkFM) April 30, 2020
Ingredients
250g Pappardelle (or pasta of choice)
drizzle of oil
½ small white onion, chopped
½ courgette, diced
12 asparagus spears, approx. 1” of base woody bit removed & blanched*
2 handfuls frozen peas, blanched
salt and black pepper to taste
50ml white wine
325ml double cream
juice of 1 lemon
juice of ½ lime
80g grated parmesan
50g grated mozzarella or emmental cheese
Method
Bring a large pot of salted water to the boil and drop in the pasta, after 30 seconds give it a good stir to make sure pasta isn’t sticking.
Heat a heavy based frying pan and add a drizzle of vegetable oil
Add in the onion, courgette and season
Saute for 2 minutes then add in the wine and reduce by half followed by the cream, lemon juice and lime juice.
Boil rapidly to reduce the sauce.
When almost reduced by half, add in the grated emmental plus half the grated parmesan, taste and season to taste.
When the pasta is cooked, drain and when the sauce has reduced enough add in the asparagus and peas. Mix well.
Now toss in the pasta, mix well and adjust seasoning.
Split between two bowls and then divide the remaining grated parmesan between both and finish with a generous twist of freshly cracked black pepper
*blanched just means cooked in boiling water then plunged into iced water to stop the cooking process
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Chicken Chasseur
A classic dish made with simple ingredients. Serves four people:
Here's how @gazzachef makes a classic chicken chasseur | @LunchtimeLiveNT pic.twitter.com/ty8kyYFVSk
— NewstalkFM (@NewstalkFM) June 16, 2020
Ingredients
4 chicken fillets
Large drizzle of vegetable oil (or any cooking oil)
1 large onion, sliced
100g mushrooms, sliced
2tsp dried tarragon
Salt and white pepper
100ml red wine
2 tins chopped tomatoes (800g)
Method
Heat a deep, heavy based frying pan
Season the chicken fillets all over with salt and pepper
When smoking hot, add the oil followed by the chicken fillets
Cook until golden and turn, repeat.
Once you’ve good colour on the chicken, lift out onto a clean plate (they will still be raw on the inside)
To the same frying pan add a little more oil followed by the onion and mushroom, season well.
Saute the mushroom & onion until soft then add in the tarragon and de-glaze with red wine.
Reduce the wine by half and add in the chopped tomatoes, season well.
Now add the chicken fillets back in and submerge them in the tomato as much as you can.
Bring to the boil then simmer for 8-10 minutes until the chicken is cooked through.
Serve one breast per person, top with plenty sauce & serve with some buttery new season potatoes on the side.
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Scones
A beautiful basic of baking. Makes about 12-15 normal sized scones:
'Scones' or 'scones'? No matter how you say it, @gazzachef has the recipe for you. @LunchtimeLive pic.twitter.com/nwKEIeFPV4
— NewstalkFM (@NewstalkFM) May 24, 2020
Ingredients
500g strong flour (plus a wee handful for dusting
2 medium eggs, beaten, plus 1 egg, beaten, for egg-wash
75g caster sugar
33g baking powder
75g soften butter
225ml full fat milk
100g sultanas or raisins (optional)
Method
Pre-heat your oven to 220C
Put all the ingredients (apart from the egg-wash mix) into a stand up mixer with the paddle attachment and mix on a medium speed for 2 minutes.
If you don’t have a mixer just mix in well by hand for approx. 6 minutes
Using a rolling pin roll the dough out to a depth of about 2 cm. For a bigger scone simply have it a little higher. After your first attempt you can adapt to suit your tastes.
Line a baking tray(s) with parchment paper. Use parchment and not greaseproof as greaseproof can stick.
Now brush the top of the scones with the egg-wash but being careful to not let it drip down the sides. This can affect your rise.
Chill for 30 minutes
Remove from the fridge and brush on one more coating of egg-wash
Place into the oven and bake for 15 minutes then push in a knife to the middle. If it comes out clean, they’re done. If not, give them 3 more minutes.
Remove onto a cooling rack and eat whenever suits with a big feed of butter.
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