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The Joe Finnegan Show

Podcast: One Pot Back to School Dishes

Aug 29, 2022 19:38 By News Northern Sound
Podcast: One Pot Back to School Dishes
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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

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Shepherds Pie

Baked Potato Shepherds Pie

Chicken & Mushroom Stroganoff with Potato Topping

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Spiced Honey Roasted Parsnip Soup

Wheaten Scones

Banana Muffins

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are all listed below:

Shepherds Pie

Ingredients: Serves 6-8

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2 tsp rapeseed oil

450g lambs mince

2 back bacon rashers diced

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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.

 

 

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