Arthur Vanleeuwen - Hardwood Cork

Chef: Arthur Vanleeuwen - Hardwood Popes Quay

It is so easy to cook a simple meal for yourself. I have lived alone for the most part and when it came to eating I would always find the time to cook something simple that was quick and delicious.

Spoil yourself and get some interesting things for your larder. a nice virgin olive oil. a quality balsamic vinegar that is 8 years old or more. some mixed peppercorns and a pepper mill. some Japanese soy and or sea salt. some Tabasco. some fresh herbs or better yet for the ultimate in compromise some herbs in paste form that you can squeeze like toothpaste. I have some ginger, good paprika, some cumin. some onions, I prefer red. some garlic, you can get paste form of that too. some lemons and some limes. some pasta like filled tortellini, ravioli or fresh spaghetti. a couple tins of whole roma tomatoes. whatever veg you like and some nice wine to wash it all down with.

With this basic arsenal you can cook almost anything you come across whether it be fish or meat.
When I go to the market I look for whatever strikes my fancy. then I pick up just enough for two meals.

The secret to cooking any meat like pork, steak, lamb or chicken, even fish, is to marinade first and then cook over high heat and let the thing rest to finish it off.
For example, lamb. I buy the gigot chops for myself. they are cheap and taste pretty good. I will open the packet, take out the absorbing thing under the meat and in the tray I will squeeze some herbs, garlic, sprinkle some olive oil, lemon and crack some pepper over it. if I have a bit of wine left over from a previous meal a splash some of that in there too. I'll flip the chops over and over until they are coated on either side and stick them in the fridge for a half hour or more.

I'll put some water on for pasta and to blanch veg then I'll do something for a half hour.
When i come back, the water is boiling so I will throw whatever veg I am having. let's say green beans. I’ll leave them in the water till they turn bright green. I'll get a slotted spoon, fish them out and run them under cold water. I'll let them drain. I'll put a non stick or a cast iron pan on the cooker for the chops. another for the veg. in the water, I'll toss in the pasta. when they float they are pretty much done. so I'll pour them off and in the pot I cooked them in I'll toss them with some olive oil, salt, herbs and cheese. I'll cook the chops on each side for about two minutes. toss the beans with some olive oil, salt pepper and thin sliced red onion in the other pan for about two minutes. when they are cooked I'll squeeze a wedge of lemon over them. yummy. put the chops on the plate, drizzle the juice in the pan over it. arrange your pasta and vet. you are good to go. enjoy!

Richard Healy - RPH

Chef: Richard Healy - Rochestown Park Hotel

Irish Stew
4 lb neck of lamb, sliced

3 lg onions
3 lb potatoes
salt and pepper to taste
chopped parsley

Preheat oven to 160/170 degrees. Trim all fat from lamb slices. Peel onions; slice thin. Peel potatoes; slice 1/4 inch think. Place a layer of onions in large heavy casserole. Cover with a layer of lamb; season with ssalt and pepper. Add a layer of potatoes. Repeat layers until all ingredients are used, endingwith a layer of potatoes. Pour in enough water to fill the casserole 3/4 full. Place casserole over high heat; bring to a boiil. Cover; transfer to oven. Bake for 1 hour. Let cook, then skim off any fat. Reheat for 30 minutes; sprinkle with parsley before serving. Yield: 6-8 servings.

**more vegetables and herbs like thyme, rosemary can be added to suit your taste.
** substitute chicken pieces for the neck of lamb and have a chicken stew
**this is a very cheap and nuuritonally sound dish

Creamy Chicken

Packet of Chicken Drumsticks/ Thighs/ breasts
1 can cream of chickem/ mushroom soup
1 large onion, sliced

fry chicken on medium heat til "raw" colour is gone
cook onion til coloured
put all into saucepan, add can of soup and half a can of milk
simmer( slowly bubbling) til chicken is cooked (all flesh is white in colour)


serve with boil in the bag rice/ rice pouches
**more vegetables can also be added but need to be cut smaller to assist a faster cooking time
**store bought pesto can be added just before serving to add an italian flavour(dont add at start of cooking, flavoiur will be destroyed)
** store bought sliced peppers can also be added at start of cooking

Spaghetti bolognaise

1 tablespoon olive oil

1 large onion chopped

1 clove garlic crushed

250g minced steak

125g fresh mushrooms chopped

2 tablespoons tomato paste

425g can tomatoes, chopped

2 teaspoons brown sugar (optional, to sweeten tomatoes)

salt and pepper to taste

1 tablespoon chopped parsley, optional

Heat oil in a saucepan. Saute onion and garlic until onion is tender. Add mince, brown well breaking up with a spoon as it cooks. Stir in mushrooms and tomato paste. Cook for 2 minutes. Gradually blend in all remaining ingredients except parsley. Simmer, uncovered 20-25 minutes but is better to cook for 40-45 minutes, add a little water if mixture becomes too thick. Stir in parsley before serving, serve with cooked pasta

**red wine can be also added to add extra flavour
**store bought pesto can be added at end of cooking for extra flavour

**lasagne can be made by layering the above sauce with lasagne sheets and topping with store bought white sauce and grated cheese. bake in oven for 20-25 minutes.

all the above recipes can be premade and frozen,
ALL MEASURES ARE APPROXIMATE AND CAN BE INCREASED OR DECREASED TO SUIT INDIVIDUAL TASTES.
PLEASE ENSURE FOOD IS PIPING HOT BEFORE SERVING.
IF USING OXO CUBES FOR COOKING, REDUCE THE AMOUNT OF SALT AT THE START OF COOKING.

Introduction

Taking inspiration from the rising obesity levels in Ireland and many people saying they cant cook or havent got the time to cook, Dunk The Junk was born. This blog will feature quick and easy recipes that everyone can cook, provided by Cork chefs and beyond.

If your a chef and want to provide a simple recipe that takes no longer than 20-30 minutes from start to finish, drop an email to corktalksback@redfm.ie with your recipe and a little bit about yourself, where you are a chef etc. and help Cork to Dunk The Junk!

Vic Barry
Host / Cork Talks Back

Eimear Varian Barry
Producer / Cork Talks Back