This is a thin puréed soup that depends on chicken stock and some of the white and brown chicken meat for flavour. It’s sieved to give you a smooth creamy finish without adding any cream.
This is a real 1980s dish that deserves revisiting – the ‘slippers’ are made from carving a channel in a small halved courgette or zucchini so you can stuff it. It can be served hot or cold as a main course or a starter (halve the portion for an appetiser).
Spinach is full of iron and its rich iodine flavour stands up well in a simple soup. You’ll think that this soup has a lot more ingredients in it when you taste it. We also show you how to adapt the recipe so it is vegetarian and vegan.
When you order a dozen chicken wings in a restaurant you often get 6 chicken wings that have been cut in half to make twelve. When you buy them at the butcher or supermarket you’ll get the whole chicken wing so they will be meatier and easier to eat. The supermarkets usually sell them in kilo packs so if that’s too much, follow our example: cook the lot, cool the leftovers and eat them cold or reheat them the next day for breakfast.
Celeriac or celery root is a cousin of celery which is why people confuse it and think it is actually…
This vegetable paté is as close as it gets to a more traditional meat version – you could even serve…
Miso soup is so easy to make – just buy packets of dried miso soup in the Asian shop, add boiling water and pimp it by adding cooked mushrooms, vegetables, tofu, any meat or chicken. It’s one of our favourite convenience foods. Shiitake mushrooms are so good for you – you can use fresh or dried – they are used in Chinese medicine and there is some evidence that they can boost the immune system and may help to lower cholesterol when eaten regularly.
A soup that lends itself to using what’s in the storercupboard and the fridge. You’ll find how to adapt this Italian soup to make a middle-eastern chickpea and lentil soup at the end of the recipe. Use any type of lentils from Puy to the black Beluga lentil to the brown POD lentils from Castelluccio di Norcia.
A light lunch or snack that’s both healthy and easy to make. Use ripe pears or apricots instead of figs…
From chef Brian McDermott’s new book ‘Donegal Table’ published by O’Brien Press. ‘I’m lucky enough to live right on the Wild Atlantic Way’, says Brian who runs his own cookery school in Moville, County Donegal. ‘Believe it or not, it’s one of the longest coastal routes in Europe, so it seems only fitting to include a dish that celebrates the freshness of the sea. This fresh fish pie tastes so good, think it should be available in every coastal village along the Wild Atlantic Way.’