With summertime festivals in full swing, food lovers have the chance to sample some of the very best the Irish culinary world has to offer. This week, leading chefs will be giving away some of their tricks of the trade, and some of Dublin’s finest restaurants will be serving up their signature dishes at Taste of Dublin. It’s all enough to get a tummy rumbling! But, if you can’t make it, you can serve up some culinary delights from your very own home.
When it comes to good food you can’t get better than seasonal produce. So, inspired festivals, here are two classic recipes that use some of the best seasonal ingredients you’ll find in stores, right now:
It wouldn’t be an Irish summer without strawberries. But, when buying them, it’s best to bear in mind a few key things: strawberries should be firm to touch, bright red, free of bruising and have a nice bright sheen. Fresh berries will also have a deliciously sweet fragrance. Don’t wash them until they’re ready for use as strawberries soak up moisture and will spoil more quickly as a result.
Chicken with spiced strawberry relish
1. Place the strawberries in a pan with the remaining relish ingredients and mix well.
2. Bring to a boil, then reduce the heat to medium-low and simmer for 25 minutes, stirring occasionally to prevent it from sticking.
3. In a sealable bag, mix the chicken with three tablespoons of the strawberry relish and add the salt and black pepper. Place in the fridge to marinate for at least four hours, overnight if possible.
4. Heat the oil in a nonstick pan over a medium-high heat and cook the chicken for 4-5 minutes per side until thoroughly cooked. Let the chicken rest for 2-3 minutes.
5. Toss the chicken with crunchy lettuce and crumbled Feta and top with extra strawberry relish to serve.
708kcals, 19.1g fat (4g saturated), 98.2g carbs, 87g sugars, 41.7g protein, 7.1g fibre, 0.201g sodium
Choose small peas, which are sweeter and more tender than large ones, and make sure they’re as fresh as possible. Break open a pod and check the peas inside. They should be small, bright green and firm. Once shelled, the best way to store them is by freezing - blanch them in boiling salted water for one minute and then ‘shock’ them in an ice-water bath until cold. Drain and freeze them in zip-top bags.
Warm potato, pea and tuna salad
1. Cook the potatoes in a large pot of salted boiling water until just tender, then drain.
2. In a small bowl, combine the Greek yoghurt, mayonnaise, mustard and lemon juice.
3. In a large bowl, combine the potatoes with the peas and two thirds of the dressing. Taste and season with salt and pepper.
4. Divide the spinach between two serving bowls and spoon the potato mixture on top. Flake over the tuna and toss gently to combine. Add an egg to each dish.
5. Drizzle the salads with the remaining dressing, season with more salt and pepper if needed and scatter with the spring onions. Serve while still slightly warm.
526kcals, 19.1g fat (6.3g saturated), 49.3g carbs, 8.5g sugars, 41.1g protein, 11.3g fibre, 0.377g sodium.
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