Category: Ingredient of the Week
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Asparagus on the side
For me, asparagus is at its best as a side dish: it’s so delicious that I feel it should be left alone and not mixed up with other ingredients. You can just steam them for a few minutes, or there are a few other ways you can make this most luxurious of vegetables shine as…
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Fried Noodles with Beansprouts and Asparagus
Soft, fried noodles make a great contrast to crisp beansprouts and fresh asparagus. This is a simple, quick, satisfying, great looking, and cheap recipe. I had soy sauce and vegetable oil; the remainder of the ingredients cost me less than €6 (Lidl and SuperValu). Use the vegetables you have: I only bought 100g asparagus but…
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Ingredient of the Week: Asparagus
Asparagus is one of those vegetables that really is best eaten in season. It’s coming into season from around now until the month of June. It won’t have travelled as far so it should be that bit fresher and cheaper than usual. Asparagus has no fat or cholesterol and is high in amino and folic…
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Quick and Easy Moroccan Lamb Stew
This warmly spiced Lamb Stew is both extremely quick and extremely versatile. There are lots of modifications you can make to turn it into a very substantial and interesting meal. Ingredients 1 onion, finely chopped 1 can of tomatoes 500g diced lamb 1 tsp cumin 1 chilli or 1 tsp ground chillis (optional) Couscous
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Leftover Lamb for an Irish Stew
Irish Stew is so cheap and easy to cook. Make it with the leftover meat and bones from a roast leg or shoulder of lamb – this roast recipe is particularly pleasing. The meat and bones will already have rich flavour from having being roasted and, if you slow cook it for as long as…
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Ingredient of the Week: Lamb
Lamb is to Easter what ham and turkey is to Christmas. It’s back in season and at its best. On the Sunday, I’ll go home to Mum and Dad’s for a big roast, joined by my two sisters and their expanding brood. But there’s plenty more to do with lamb than just roast it. The…
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Chicken with Cashew Nuts
Served with chicken in a Chinese stir-fry, cashews add a unique flavour and texture. There’s hundreds of different versions of this recipe online, but this is how I make it. Chicken with Cashew Nuts is a really quick and easy midweek supper that can be prepared in about 10-15 minutes. I love spicy food so…
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Wednesday Wind-down: Pesto Penne with Roasted Vegetables
This is a really simple, stress-free recipe that’s ready in 40 minutes. The oven does most of the work: all you need to do is check on things every now and again. I know that all pasta shapes seem the same, but penne is especially good. It’s guaranteed to make a delicious Wednesday supper. For…
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Ingredient of the Week: Cashew Nuts
Nuts are a relatively cheap – and healthy – source of protein and fibre. Cashews are rich in mono-unsatured fat and are full of B vitamins, magnesium, phosphorus, selenium, and potassium. I often roast cashews and add them to a Thai vegetable curry or throw them into a soup. Or eat them raw instead of…
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Orange and Date Salad
I can confirm that mint is extremely easy to grow; even I, with my black thumb of death, was able to grow some mint in my garden. One of the many things that you can use it for is this incredibly easy but delicious, refreshing and healthy dessert. My friend Oisin made it for me…