Sweet Potato and Butternut Squash Gratin

kgold sweet potato gratin apr 16

Serves:12-14

This dish is proof that a recipe needn’t be complex or time-consuming in order to be outrageously delicious. Make this a day or two ahead. An hour before serving, take it out of the refrigerator. Place it in the oven loosely covered with foil for 20-30 minutes until heated through.

Fish Stew with Rouille

Fish-Stew-with-Rouille

Any leftover rouille will keep well in the fridge for a couple of days.  You could also serve it with the Fish Burgers or Crispy Baked Hake

Serves 6

Cooking time: 45 minutes

Ingredients

  • 500g whiting, skinned, boned and cut into 2½cm chunks
  • 18 mussels, cleaned and beards removed
  • 18 raw, peeled prawns, veins removed
  • 2 tablesp. olive oil
  • 4 tomatoes, roughly chopped
  • 1 onion, finely diced
  • 1 stick of celery, finely diced
  • 2 garlic cloves, peeled and chopped
  • 1 tablesp. tomato purée
  • 120ml white wine
  • 600ml water
  • 1 bouquet garni (bay leaf, fennel and thyme)
  • ½ teasp. saffron or saffron strands
  • 300g potatoes, peeled and cut into small cubes
  • Salt and freshly ground black pepper

For the rouille

    • 25g stale bread, soaked in 2 tablesp. water
    • 3 cloves of garlic, peeled and chopped
    • 1 egg yolk
    • 2 tablesp. harissa or chilli paste
    • Squeeze of lemon juice
    • 200ml olive oil

To Serve:

    • Toasted slices of bread
    • Chopped parsley

To Cook

Heat 2 tablespoons of olive oil in a large sauce pan over a medium heat. Add the tomatoes, onion, celery and garlic and cook 1-2 minutes. Then stir in the tomato purée, wine, water, the bouquet garni and saffron. Bring to a simmer and allow to cook for 10 minutes. Add the cubed potatoes and cook for another 10 minutes.

Then add the whiting, mussels and prawns. Cover the pan and simmer very gently for 10 minutes. Taste and season with a little salt and black pepper.

Meanwhile make the rouille: Put all the ingredients except the oil in a food processor and whiz. Then, slowly pour in the oil until you have the consistency of mayonnaise. Taste and season.

Serving Suggestions

Serve the stew topped with thin slices of toasted bread with a spoonful of rouille on top. Sprinkle over some chopped parsley.

Nutritional Analysis per Serving

Protein: 26g 

Carbohydrates: 35g 

Fat: 23mg 

Iron: 2.1mg 

Energy: 477kcal 

http://www.bordbia.ie/consumer/recipes/fish/pages/fishstewwithrouille.aspx

Alternative recipes

Field Mushroom Soup with Crunchy Garlic Croutons

Field_Mushroom_Soup_with_Crunchy_Garlic_Croutons

Serves:

4-6 Share icon

This soup doesn’t take much more than 20 minutes to make from start to finish. The lemon juice helps to bring out the mushrooms’ natural, savoury flavour. If you are trying to be healthy at the moment, omit the cream and dilute with a little extra stock if necessary – you’ll find it’s still pretty good.

Tomato and basil bread-and-butter pudding

rachel tomato basil bread n butter pudding

Quinoa Breakfast Mason Jar

Quinoa-Breakfast-Mason-Jar

Serves:  4

I call this my healthy and hearty breakfast! Moms have been making breakfast forever and my mom always ran out of ideas for what to serve us as kids. I feel good about this healthy version and have never met a child or adult who doesn’t love eating out of a fun mason jar! If you like grains as much as I do but can’t eat gluten, you no longer have to do without. I wake up early just to make this breakfast for my family and they love spooning out the breakfast into their mouths at the kitchen table or they screw on the tops and bring them to work or school along with a spoon. This recipe can also be saved in the fridge so you have an easy meal on the go for the rest of the week. Quinoa is one of just a few grains that I find light enough to enjoy in the summer and spring while hearty enough to enjoy in the winter as well, which is why March is such a great time for a comforting dish like this. We’re saying good-bye to winter and welcoming spring but we still yearn for those cozy morning meals. For a warm and satisfying dish, try this combination of quinoa, egg, cheese and the crunchy nut topping. The combination of fiber, protein, calcium, healthy fat, and other nutrients will fill you up until lunch. You can stock up on pine nuts so you can enjoy this recipe throughout the spring, as well. Something great about dark leafy greens, like the kale I used in this recipe, is that they are so full of body-loving nutrients that it doesn’t matter how you prepare them, as long as you include them in your diet somehow. You can say good-bye to those days of being intimidated by your produce department in your food store. Grab a bundle of kale the next time you walk by the veggies and your body will thank you. Trust me; dark leafy greens are full of chlorophyll, vitamins, fiber and calcium. It’s a great way to start your day, lift your mood and balance your palate. I keep a variety of healthy grains in my kitchen, but quinoa is my go-to when I don’t have a lot of time and I need a quick meal. Unless you’re serving up instant rice, you can’t really beat the 15-minute cook time, can you?

Jansson’s Temptation by Rachel Allen

jannsens

http://www.rachelallen.com/post/janssons-temptation

 

Organic Salad with Roasted Vegetables, Salad Leaves and Cheese

Organic-salad-with-roasted-vegetables

This makes a perfect lunch with some crusty bread.

 Serves 4

Preparation time: 30 mins 

Ingredients

  • 1-2 aubergines
  • 8 unpeeled garlic cloves
  • 3 tablesp.olive oil
  • 2 red peppers, halved and deseeded
  • 2 tablesp. balsamic vinegar
  • 4 scallions, finely sliced
  • 8-10 black olives
  • Salt and black pepper
  • Salad leaves, generous handful per person
  • 200g cheese

To Cook

Preheat the oven to Gas Mark 4, 180°C (350°F). Slice the aubergines lengthwise and mix with 6 of the garlic cloves and 1-2 tablespoons of the oil. Spread out on a baking sheet. Season well. Roast until tender – this will take approximately 20 minutes.

Grill the peppers until well blackened. Cover with a tea towel and leave to cool. Then remove the skins and cut into strips.

Whisk the vinegar with the remaining oil in a large bowl, peel and chop the remaining garlic and add to the bowl. Mix in the aubergines and peppers, scallions and olives. Taste for seasoning. Tear up the salad leaves, arrange on a large platter, top with aubergine mixture and sprinkle with cheese.

Serving Suggestions

Serve with crusty bread.