Recipes That Work
An offering from critically acclaimed Irish celebrity chef, Kevin Dundon. ‘Recipes That Work’ is a robust, confident collection of delicious, classic recipes that does exactly what it says on the tin.A firm believer that great tasting, seasonal food shouldn't be reserved for the restaurant, Kevin specialises in taking his vast knowledge and years of experience as head chef, and creating delicious, simple recipes that you can replicate in the home.‘Recipes That Work’ is a collection of tried-and-tested, fail safe recipes that any home cook of any experience will be able to master. These are recipes that you can dig out time and time again whatever the occasion. Whether you are hosting a dinner party for friends, preparing tea for the kids or making a quick, nutritious supper for two, Kevin will have the perfect solution.This book will give confidence to the most timid of cooks but will also help more experienced home chefs build their repertoire. Focusing on delicious, simple, seasonal food ‘Recipes That Work’ is guaranteed to bring some restaurant magic to your everyday meals. With Kevin's expertise guiding you all the way, it's the essential kitchen companion.Recipes Include:Pan seared scallops with creamy leeksHamhock & Parsley TerrineClassic French onion soupRoasted rib of beef with horseradish creamSmoked trout, poached eggs & hollandaiseGlazed pork bellyGinger-spiced vegetable pieCoffee & walnut layer cakeTriple chocolate brownieChapter Breakdown:Starters & SaladsSoupsMain CoursesDessertsLarder & Kitchen essentials
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Recipes That Work
More Than 120 Easy Recipes for Delicious Food
Kevin Dundon
Dedication
To my three wonderful children: Emily, Sophie and Tom
Contents
Chapter 1: Soups
Chapter 2: Starters
Chapter 3: Main Courses
Chapter 4: Desserts
Chapter 5: Kitchen Essentials
US Cooking Terms
Searchable Terms
Acknowledgements
Copyright
About the Publisher
INTRODUCTION
Nowadays people lead such busy lives, so when they select a new recipe to cook for their family or friends, they want it to work perfectly and without fail, the first time and every time. The recipes in this book do just that.
It’s a collection of tried-and-tested recipes that I have built up over my years in the food industry. I have worked in many different places and kitchens, and I have used all of my experience and knowledge to write this book.
The face of food has changed a lot since I first became a chef. Right now, home-cooked comfort food is the theme that is very much in vogue. People love to be able to visit their local butchers and supermarkets, to bring home their produce and cook up a fantastic meal from scratch for their nearest and dearest.
In Recipes that Work I have tried to use everyday ingredients that you’re bound to have at home, but I’ve also jazzed them up a little with plenty of added twists. I hope that you enjoy cooking and eating your way through my recipes.
CHAPTER 1
SOUPS
A bowl of soup is perhaps the most nourishing meal you can have. I remember coming in from school as a child, when Mum would always have some homemade soup and brown bread ready for us, especially in the winter. It would keep us all going until our evening meal.
All these years later, soup is one of my favourite lunchtime snacks. A bowl of delicious soup will give you plenty of energy for the day. We always have homemade soup in the fridge at home and my children love it. Just like my mother used to do, now I find myself serving it up to them when they get home from school. Soup can also be a welcome gift to take over to a friend’s house.
In this chapter I have tried to give you recipes for a variety of styles – some are creamy soups and others are chunky broths. The most important thing to remember about soup is not to overcook it. You must use the freshest of vegetables and just cook them lightly with a little seasoning for a delicious, flavoursome meal.
ROASTED VEGETABLE SOUP
This is a warming, nourishing soup that is perfect for a cold winter’s day. The mild spices give it a really unusual flavour.
SERVES 6
1 sweet potato, peeled and chopped
2 medium carrots, peeled and chopped
300g/11oz butternut squash or turnip or broccoli or pumpkin or a mix, peeled, deseeded and chopped
2 celery sticks, chopped
1 medium leek, trimmed and chopped
½ medium onion, peeled and chopped
2.5cm/1in piece fresh root ginger (gingerroot), peeled and chopped
3 garlic cloves, peeled and chopped
50g/2oz/½ stick butter
2 large fresh thyme sprigs
1.25 litres/2 pints/5 cups chicken or vegetable stock (see Chapter 5)
150ml/5fl oz/>2/>3 cup pouring cream
A pinch of ground cinnamon, plus extra to garnish (optional)
Salt and freshly ground black pepper
Crème fraîche or pouring cream, to garnish
1 Place the sweet potato, carrots, butternut squash, celery, leek, onion, ginger and garlic in a large bowl.
2 Heat a large saucepan with the butter, toss in all the vegetables together with the thyme sprigs and cook gently over a low heat and without colouring for 8–10 minutes or until the smaller vegetables are beginning to soften.
3 Next add about two-thirds of the stock and bring the mixture to a slow boil. Reduce the heat and simmer for a further 15–20 minutes or until all of the vegetables have softened down completely.
4 Remove the pan from the heat and, using a hand-held electric blender, blitz the soup until it is nice and smooth. Mix in the cream and ground cinnamon at this stage then return to the heat and bring back to a very gentle boil. If you would like a thinner soup, now would be the best time to add some additional stock to thin it down. Taste and adjust the seasoning.
5 Transfer the soup to serving bowls or cups and garnish with a little crème fraîche or pouring cream infused with some additional ground cinnamon. Serve as required or allow the soup to cool then transfer to suitable containers and freeze for up to 2 months.
CAULIFLOWER AND BLUE CHEESE SOUP
This is a classic combination of flavours. It is quite a filling soup and a little goes a long way. Try adding some curry powder during cooking for a mild spiced alternative.
SERVES 6–8
50g/2oz/½ stick butter
1 large onion, peeled and chopped into large chunks
1 large leek, trimmed and chopped into large chunks
3 garlic cloves, peeled and crushed
2 bay leaves
1 large potato, peeled and chopped into large chunks
1 large head cauliflower, chopped into large chunks
Salt and freshly ground black pepper
1.25 litres/2 pints/5 cups well-flavoured chicken or vegetable stock(see Chapter 5), warmed
300ml/10fl oz/1¼ cups pouring cream
150g/5oz blue cheese, plus extra to garnish
1 Melt the butter in a large saucepan, add the onion, leeks and garlic and sweat over a low heat for about 6–8 minutes until the vegetables have softened. Add the bay leaves and chopped potato and cauliflower and sweat them for another moment or two. Season lightly with salt and pepper.
