With back to school upon us Fiona Egan from Cloghan Farm and Cookery School spoke to Joe Finnegan show about One Pot- Dishes & Treats on a budget
All recipes can be served with potato/pasta or rice.
The recipes for
Shepherds Pie
Baked Potato Shepherds Pie
Chicken & Mushroom Stroganoff with Potato Topping
Spiced Honey Roasted Parsnip Soup
Wheaten Scones
Banana Muffins
are all listed below:
Shepherds Pie
Ingredients: Serves 6-8
2 tsp rapeseed oil
450g lambs mince
2 back bacon rashers diced
1 onion chopped
2 carrots diced
2 garlic cloves crushed
300ml lamb, beef or chicken stock
3 tsp tomato puree
1 tabsp balsamic vinegar
½ tabsp soy sauce
1 tsp chopped rosemary
1 tabsp chopped parsley
2oz (50g) frozen peas
TOPPING
1 ½ lb (625g) potatoes
1oz (25g) butter
6fl oz (150ml) milk
2oz (50g) grated cheese
Method:
Heat 1 tsp of oil in a saucepan. Add mince & diced rashers and sauté for 5 minutes until browned all over. Break up any lumps with a wooden spoon. Remove from the saucepan, strain off any fat. Set aside.
Return saucepan to a medium heat and add the remaining oil. Add carrots, onions & garlic & sauté for 5min, stirring from time to time. Return the mince to the pan along with the beef stock, balsamic vinegar, soy sauce, tomato puree & rosemary. Mix well, cover & simmer on a gentle heat for 30-40 minutes. Finally stir in the parsley & peas & season lightly.
Place cooked mince into an oven proof dish.
Meanwhile boil potatoes, peel & mash well. Beat in milk, butter, cheese and season to taste.
Gently spoon or pipe the potato mash on top of the mince and score with the back of a fork. Bake at 180oC in a pre-heated oven for 15-20mins until lightly golden, but if you don’t like it crusty just cover with tin foil.
Chicken & Mushroom Stroganoff
Ingredients: Serves 3-4
2 tablespoons rapeseed/olive oil
700g chicken fillet sliced
2 medium onions finely diced
3 garlic cloves crushed
150ml chicken stock
250ml fresh cream
1 tap Dijon mustard
250g cup mushrooms sliced
3 tsp cornflour
Chopped chives to decorate
Method:
Heat a large heavy base saucepan over a medium heat. Add the oil followed by the chicken & onion and allow to cook for 10 minutes, making sure to stir from time to time. Next add garlic and cook off for about a minute. Add the chicken stock and Dijon mustard along with the fresh cream and mushrooms. Lower down the heat and place a lid on top. Allow to simmer gently until the mushrooms are cooked and chicken is tender. Remove the lid and take out a couple of dessertspoon of juice to blend the cornflour in a cup. Add the cornflour liquid back into the saucepan and stir continuously for a few minutes until the sauce has thickened.
Enjoyed with creamed mashed potatoes of boiled basmati rice. Garnish with chopped fresh chives on top
Banana & Blueberry Muffins
Ingredients: Makes 12
3 bananas overripe or 225g mashed
1 tablespoon honey or maple syrup
1 egg lightly beaten
125ml milk
125ml vegetable or sunflower oil
200g wheaten or wholemeal
50g self raising flour
2 heaped tsp baking powder
150g fresh/ frozen blueberries / raspberries or diced apple
Method:
Preheat 180oC, line 12 muffins cups with paper.
Mash bananas on a plate, measure water & oil into a jug, add egg and honey, mix well.
Add flours and baking powder to a large bowl, mix well to combine. Add banana mixture and contents of jug, fold gently until almost combine, fold in fruit.
¾ fill muffin papers with mixture. Bake for 20 minutes golden on top or when tops spring back when lightly pressed.
Cool on a wire rack
Spiced Honey Roasted Parsnip Soup
Ingredients: Serves 6
3 tabsp rapeseed/olive oil
1 tabsp honey
700g parsnips diced
1 large onion diced
3 garlic cloves crushed
1 ½ tsp ground cumin
1 ½ tsp ground coriander
½ tsp turmeric
½ tsp ginger
1.5 liters chicken stock
100ml fresh cream
Toasted cumin seeds to garnish
Method:
Preheat the oven 200oC
In a bowl, add the parsnips along with 2 tabsp of oil and tabsp honey and mix well until all the parsnip is coated. Roast on a parchment lined baking tray for about 25-30minutes or until tender.
Heat a large saucepan over a medium heat, add 1tabsp oil and sweat onions. Cook for 5 minutes until soft. Add garlic, cumin, coriander, turmeric & ginger and cook for a minute, stirring all the time. Next add parsnips, stock and season well with salt & pepper. Simmer for 10 minutes. Remove from heat and blend until smooth. Add cream and mix well to combine.
Garnish with toasted cumin seeds
Wheaten Scones
Ingredients: Makes 10-12 Scones
225g Hearts delight wheatmeal
225g Self-raising flour
2 leval tablespoons bran
2 tsp caster sugar
1 teaspoon salt
1 teaspoon baking powder
120g butter cubed
1 egg beaten
150ml room temperature buttermilk
Method:
Preheat your oven to 200oC. Line a baking tray with parchment paper.
Sift flour’s, salt and baking powder into a bowl, add bran and sugar. Add the butter and using your finger tips, rub into the flour until it resembles breadcrumb.
Make a well in the centre of the flour and add egg and the buttermilk. Using your hand like a claw and your fingers pointing down, start mixing the flour & liquid togeather. Squeeze gently until you have the dough gathered into a ball. Turn out on to a lightly floured worktop, shape & roll out lightly to 1 inch thick. Flour the edge of a 1 ½” cutter, cut out and transfer scones onto the baking tray. Bake for 18-20 minutes. Cool on a wire tray.
Serving suggestion’s: Freshly sliced baked ham and cheddar cheese with a dollop of cranberry sauce or chutney, or cherry tomato and mozzarella cheese with a drizzle of homemade pesto
Fiona’s notes:
Scones are brilliant for freezing, so make double.
Brown scones are higher in fibre so you stay fuller for longer.