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.
Baked Potato Shepards Pie
Ingredients:
6 large potatoes well scrubbed
150ml milk
25g butter
25g cheddar cheese grated
Tablespoon chopped chives to garnish
Method:
Preheat an oven to 180oC. Place the potatoes on a baking tray & bake for 50 minutes/1hour until cooked through.
Cut the baked potatoes in half and scoop out flesh into a bowl but be careful not to damage the skin of the potato as you don’t want the filling to leak. Place the skins sitting on a bun tin so as they don’t rock and divide the mince between the skins.
Mash the potato well, add butter and milk to mix until smooth. Pipe or spoon over the mashed potato on top of the mince, followed by the grated cheese.
Place back in the oven for 10 minutes until cheese is melted.
Remove and garnish with chopped chives.
