Reliable recipes: David Gillick, Tom Dunne, Mary Kennedy and some-more on easy go-to meals

Does a smell of home cooking ride we right behind to childhood? Turns out that a same binds loyal for a series of Irish celebrities. We asked a series of them for their go-to recipes, many usually like Mammy and Daddy used to make . . .

Nov is Food Month in The Irish Times.

You will find food-relatedarticles in all of a sections, and reader events, competitions and lots of disdainful calm at
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David Gillick, former Olympic contestant and author
One of my favourite dishes flourishing adult was my mum’s dish – it was a hearty comforting play of food that put a grin on my face. The beef was delayed cooked, which not usually tasted good though filled a residence with a warming aroma. My silent had good intentions when putting a vast plate in a center of the table that a 4 of us would all lay around the table politely spooning out a serving, a existence was a smash-and-grab pursuit and straight into sitting room to watch neighbours. 

Lemon and rosemary beef casserole 

Serves 4 

Ingredients 
1 red onion, peeled and thinly sliced 1 butternut squash, peeled and cubed 4 carrots, peeled and sliced 
150g symbol mushrooms 
500g tiny Jersey Royal or Charlotte potatoes 800 g stewing steak, 5cm pieces 
2 tbsp tomato purée 4 strips of lemon flay 1 brook root 1 tbsp dulse (seaweed) flakes or 1 square of carrageen, chopped 
A few sprigs of uninformed rosemary 
1 tsp cornflour churned with 3 tbsp cold H2O 1 tbsp additional pure olive oil 1 tuber of roasted garlic, cloves squeezed out 300 ml prohibited H2O churned with 1 Knorr Rich Beef Stock Pot 

Method 
The lemon and rosemary supplement liking and abyss to this warming dish for a winter’s evening.

Set a delayed cooker to low and put in a onion, squash, carrots, whole mushrooms, whole potatoes and afterwards supplement a beef on top.

Add tomato purée, lemon peel, brook leaf, rosemary and seaweed to a stock. Stir in a cornflour pulp with a olive oil and roasted garlic.

Pour a batch over a beef, and prepare for 7–10 hours. The dish can be solidified in portions during this theatre afterwards defrosted and reheated. Remove a lemon peel, brook root afterwards offer with wilted greens.

James Kavanagh, broadcaster co-owner of Currabinny Food 
My mum, Gags, used to call into my aged workplace once a week with a vast plate of her potato gratin, still prohibited from a oven. The whole bureau would go furious for it, and there would be a lurch to a kitchen to get plates and a spatula to order and conquer. It’s abounding and irresistible, and a guaranteed approach to people’s hearts.

James Kavanagh with his Mum Gags and her mythological potato gratin

Potato Gratin 

Serves 4–6 

Ingredients
Butter for greasing
110g clever Cheddar cheese
55g Parmesan cheese
55g cold butter
2 cloves of garlic
4 vast or 7 center potatoes
500ml uninformed cream
Sea salt and creatively belligerent black pepper 

Method

Pre-heat a oven to 190ºC fan/gas 6 and easily butter a gratin dish.

Grate a dual cheeses together, clout a cold butter into tiny pieces, and flay and finely clout a garlic.

Peel and thinly cut a potatoes. Put a covering of potatoes in a prepared plate and shower on some cheese and pieces of butter, stability to covering in this approach until all a potato is used. Reserve some cheese for a topping.

Mix a cream, garlic and some salt and peppers in a jug and flow over a potatoes in a dish. Sprinkle a remaining cheese on top, cover with tinfoil and bake in a oven for 1 hour.

Remove a tinfoil and bake for about 15 mins until effervescent and easily browned. Leave to set in a plate for about 15 mins before serving.

William Murray, prepare and co-owner of Curabinny Food 
Come hail, sleet or shine, this cake will always be sitting on a kitchen list of my mom Breda, in Currabinny. It is eternally being baked, eaten and replaced. This cake usually says “home”. It is always moist, and a essence is even some-more orangey a subsequent day. we like to supplement Campari for a deeper orange flavour, though a strange recipe leaves it out.

Soaked Orange Cake
Makes 8–10 slices 

Ingredients
Butter, for greasing
50g breadcrumbs (made from somewhat seared bread)
200g caster sugar
110g belligerent almonds
2 teaspoons baking powder
Zest of 1 orange
Zest of 1 lemon
4 center organic eggs
200ml rapeseed oil
Candied orange flay (optional), to decorate 

For a syrup:
Juice of 1 vast orange
Juice of 1 lemon
50ml Campari or Aperol
70g caster sugar
1 cinnamon stick 

Method 

Butter and line a 20cm springform cake tin. In a vast bowl, brew a breadcrumbs, caster sugar, belligerent almonds, baking powder and orange and lemon zests.

In a jug, drive a eggs with a oil and flow into a play of dry ingredients, afterwards stir good to combine.

Pour into your prepared tin and place in a cold oven. Turn a oven to 170 C fan/gas 5 and bake for 45 to 60 minutes. You wish a cake to be firm, golden brownish-red and really not slimy in a middle. If a cake is browning too quickly, cover it with some tinfoil or even spin a oven down a little. You’ll know a cake is finished when a skewer comes out clean.

While a cake is baking, make a syrup. Heat a reduction in a vessel over a center feverishness until kindly simmering, afterwards spin a feverishness down to low and prepare for 5 minutes.

When a cake is ready, leave in a tin, pierce all over with a flare and flow a syrup over a cake until it has been dripping up, renting a cinnamon stick.

When a cake has cooled completely, recover it from a tin and adorn with a cinnamon hang or some candied orange peel. 

The Currabinny Cookbook is published by Penguin Ireland, labelled €23

Mary Kennedy, RTÉ broadcaster 
My sister Deirdre has finished Mam’s cheese soufflé with good success, and a initial forkful transports me right behind to winter nights in a kitchen during St Brigid’s Road in Clondalkin. Daddy and us 4 children sitting around a list and Mammy holding a soufflé from a oven and spooning it onto a plates immediately, before a crispy feathery architecture could collapse.

Mary Kennedy’s cheese soufflé, as finished by her mum

Mammy’s Cheese Soufflé 
Serves 4 

Ingredients
25g butter
25g flour
275 ml milk
Pinch of salt/pepper
1 teaspoon mustard
3 eggs, 75 grated cheese 

Method 

Melt a butter, brew in a flour. All a divert gradually, stirring all a time.

When all a divert has been added, move a salsa to a boil. Take off a feverishness and supplement a pepper, salt and mustard. Then sepaate a eggs.

Add a egg yolks, one during a time, and feverishness good in.

Sit in a grated cheese. Beat a egg whites until they are unbending and overlay them kindly into a mixture.

Pour a mxture into a well-greased plate no some-more than two-thirds full. It’s critical to leave space during a tip for a soufflé to soufflé. Bakes for about 30 mins during 170 C. 

Tom Dunne

Tom Dunne, musician/broadcaster
This recipe has been upheld down from a internet, though has been lovingly grown and polished over many years. For a illusory trick, reinstate a oregano with amiable chili powder (assuming small people will be eating) et voila! This time we have a chilli!

Tom’s Spag Bol

Serves 4 

Ingredients 
1 center onion
3 cloves garlic
Tablespoon oregano
450g minced beef
1 tin chopped tomatoes
2 tablespoons tomato paste
Salt pepper  

Method 

Sweat a onions. Add a oregano, a garlic (crushed) and a meat.

Brown a beef on high heat, afterwards supplement tomatoes and tomato pulp and move to a boil.

Season with salt and peppers to taste. Reduce feverishness and prepare for one hour.

 Serve with spaghetti, lots of parmesan and garlic bread. Or, if we are creation chilli, offer with basmati rice, grated cheddar and healthy yoghurt, and ornament with tortilla chips. Win Dad of a Year. Simple.

Yvonne Connolly, model/broadcaster 
It’s not a normal as some recipes we cook, it’s def many popular. Doesn’t matter who comes into a house, they adore it, kids desire to eat it all a time. For this recipe we got some impulse from Wagamama. If we eat something that we adore in any restaurant, we tend to try and reconstruct during home. 

Chicken Katsu Curry 

Serves 4 

Ingredients 
3-4 duck breast fillets, battered or butterflied
100g plain flour
2 beaten eggs
120g excellent breadcrumbs or panko breadcrumbs
200ml unfeeling oil for frying 

For a curry sauce 
2 tablespoons unfeeling oil
2 sliced onions
2 sliced carrots
2 tablespoons plain flour
2 tablespoons curry power
800ml duck stock
2 tsp honey
4 tsp soy sauce
1 brook leaf
1 tsp Garam Masala

Method 

For a curry sauce:

Heat oil in a center non-stick saucepan, supplement onion and garlic and prepare until softened.

Stir in carrots and prepare over a low feverishness for 10-12 minutes. Add flour and curry powder; prepare for 1 minute. Gradually stir in batch until combined; supplement honey, soy salsa and brook leaf. Slowly move to a boil.

Turn down feverishness and prepare for 20 mins or until salsa thickens though is still of pouring consistency. Stir in Garam Masala, brew in a liquidiser or use a palm blender.

For a chicken

Season both sides of duck breasts with salt and pepper.

Place flour, egg and breadcrumbs in apart bowls and arrange in a row. Coat a duck breasts in flour, afterwards dump them into a egg, afterwards cloak in breadcrumbs, creation certain we cover both sides.

Heat oil in a vast frying vessel over medium-high heat. Place duck in prohibited oil and prepare until golden brownish-red (about 3-4 mins on any side).

One cooked, place on kitchen paper to catch additional oil.

Slice and lay over basmati rice. Pour curry salsa over chicken, offer and enjoy. 

Celine Byrne, show singer 
Because we transport so much, we mostly skip my Irish normal dishes (which we consider they are). Irish dish and bacon and cabbage were my favourites flourishing adult and still are. 

With a stew, along with a tradition onions, carrots and potatoes in a dish we supplement leeks and infrequently chop as we are a family of seven. 

The bacon and cabbage and potatoes is my favourite dinner.

What we adore about these dual dishes is that they are even nicer on a second day so we can always make extra. Stew is always nicer a subsequent day and with a cabbage we grill any leftovers a subsequent day or supplement it to potatoes to make colcannon.  

Celine’s Irish stew 

Serves 8

Ingredients 
1500ml beef stock 
5 carrots, diced
2 leeks, diced
50g mushrooms (optional), sliced
2 medium onions, diced
30g plain flour (to hurl a beef in before cooking)
1kg uninformed Irish stewing beef 
7 potatoes 

Method 

In a vast saucepan feverishness a small oil. Add a stewing beef and grill fast until phony or hermetic all over. Add a vegetables with a hermetic beef and brew them good around and prepare for 3-4 mins until all a vegetables are phony and glassy as good as a beef.

Next shower a 30g flour. Stir to cloak and colour a flour.

Meanwhile, make half boil potatoes

Pour in a batch and concede to come to a boil and afterwards revoke a feverishness to a peaceful prepare and prepare for 2 hours, lonesome until a beef and vegetables are proposal and a salsa is a good consistency.

About 30 minutes before a dish is ready, dump in a potatoes. Leave them to prepare in a dish for about 25-30 minutes.

Tell us about your favourite 

What is your stand-by six-ingredient supper, and how do we make it? Send us your recipe for an easy mid-week dish we make and tell us because it’s your go-to elementary supper. Please embody a sketch and no some-more than 400 difference by email to magazine@irishtimes.com with “Six-Ingredient Supper” in a theme line. The best will be published online during Food Month.

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