Niamh Doherty

Archive for the ‘Lunch’ Category

A Simple Summer Salad, Side, or Snack

In Lunch, Snack, Supper on June 19, 2013 at 19:58


I don’t even know what to say anymore. I am officially the Worst Blogger Ever. In fact, let’s just forget I even blog, and that way we can all be pleasantly surprised when I actually do. Okay? Okay.

I threw this dish together earlier as I wanted something healthy but tasty to tide me over ’til dinner. It’s scarcely even a recipe, but it was delicious, and honestly I have Blogger Guilt and decided that my poor followers needed SOMETHING, no matter how haphazard.

It feels a bit silly listing the “ingredients” for this – it’s a dish of components more than anything else. It is ludicrously quick and easy to put together. You could, of course, roast, peel and chop your own beetroot. And if you wanted to make it even fancier, lay it all on a bed of mixed leaves, before adding some roasted peppers, chargrilled chicken, and balsamic dressing. This is not a so much a clear-cut recipe as it is a jumping-off point. I ate this as a quick snack on its own but it would make a lovely summer salad or side dish. I have one proviso, though, and that is: you do need to toast the pinenuts. A dish as simple as this,and with so few ingredients, needs to be perfectly balanced. The sweet, earthy beetroot contrasts with the soft, sharp feta, which in turn needs the crunch of pinenuts to tie it all together. If you lazily skip a step, it won’t taste as good. So, toast your pinenuts. And if the Laziest Cook In The World instructs you to absolutely do something, you know that it’s both necessary, and worth it.

Beetroot, Feta & Pinenut Salad

Serves 1; all measurements are approximate


1 large cooked beetroot

30g of feta cheese, crumbled

15g of pinenuts


1. Put an unoiled pan on a low to medium heat. Add the pinenuts and toss occasionally. Keep a close eye on them as they burn easily. When golden, remove from the pan and set aside.

2. Chop the beetroot into bite-size pieces.

3. Lay the beetroot onto a plate or serving dish, scatter over the feta, and top with the toasted pinenuts.

Serves one.



Sweet Potato, Ginger and Coconut Soup for a So-Called Summer’s Day

In Comfort Food, Life, Lunch, Soup, Supper on May 14, 2012 at 20:48

I haven’t blogged in 18 months. Yowza. It sounds a lot longer than it feels. In any event, I don’t think anyone missed me, so I’m going to brush off my absence with a simple explanation –  some shit happened and I didn’t feel like blogging anymore, but now I do. Let’s get on with it, shall we?

It’s finally summer in Ireland – at least, according to the calendar. Yesterday was gorgeous, with an expanse of blue skies, cotton-wool clouds, and a breeze that would cut you in two. It was far too nice to sit around at home, so I took advantage of the fine weather and went adventuring around Co. Wexford with a friend of mine. We visited Hook Head Lighthouse and Duncannon Fort, built in 1588 by the British in anticipation of an attack by the Spanish Armada. Unlike your ordinary common or garden tourists, we got our hands on a set of keys and were able to go down into the dungeons which were properly creepy. I distracted myself from the gloom by taking some photos – I recently discovered Instagram and I. Am. OBSESSED. Here’s a shot of the fort itself:

All this exploring and running from the supposed spirits of Croppy Boys past worked up quite an appetite, so we sauntered down the road to the Sandy Dock Cafe for a delicious lunch. One of the daily soup specials caught my eye – Sweet Potato, Ginger and Coconut. I LOVE sweet potato, and it’s rare to see something so “daring” on the menu of a small Irish country cafe, so I was doubly intrigued. Unfortunately, I was too hungry to just have soup for lunch, and instead resolved to try it myself at home.

I’m going to annoy you all by saying that I don’t really have a recipe for this. I had a general idea of how I would go about making this tasty soup, and consulted a couple of online resources to make sure I was on the right track. Anna Olson’s recipe was more or less what I was going for, so I forged ahead. If you’d like a definitive recipe, feel free to use hers, but rest assured that my free-form effort turned out beautifully. The soup is silky smooth, with subtle warmth from the ginger and a luxurious feel thanks to the coconut milk. I divvied my soup up into freezable portions, and added the lime once I’d reheated it for some extra zing, topping with natural yoghurt and a sprinkling of chili flakes. Just the thing to warm your soul after a bracing walk, at any time of the year.

Sweet Potato, Ginger and Coconut Soup – Serves 4


Glug of olive oil

1 onion, peeled and chopped

2 garlic cloves, peeled and chopped

2 tbsps grated fresh ginger (I just grated the ginger over the pot until I got what I thought was 2 tbps because I’m lazy)

2 large sweet potatoes, peeled and diced

1 can of coconut milk (I used reduced-fat which is thinner – if you use full-fat you may need to use more stock)

2 cups of vegetable stock (be prepared to add more to thin it out if necessary)

Salt, pepper and lime juice to taste; natural yoghurt and red chili flakes to serve.


1. Heat up the oil  in a saucepan and, when hot, add the onion. Gently cook until soft. Add the garlic and ginger and stir until fragrant.

2. Tip in the diced sweet potatoes and add the coconut milk and stock – just enough to cover the vegetables. Put the lid on and simmer for about 25 minutes, or until the sweet potatoes are tender to the point of a knife.

3. Take the soup off the heat and blitz with a hand blender. Season with salt and pepper to taste. If you feel that the soup is too thick, you can add more stock to thin it out at this stage.

4. If adding the lime juice before serving, I would add the juice of one lime and mix well. You can add more if you wish. Personally, I prefer to spritz it over before serving.

This soup freezes well, so it’s just as easy to make double the amount for chilly days when you need something warm and comforting. Serve with crusty bread and enjoy.

My Super Sweet Summer Salad

In Lunch, Supper on June 30, 2010 at 19:52

LOOK! Look at this – it’s a blog post, ON SCHEDULE. I know, I know, I’m shocked too.

When you’ve all picked yourselves up off the floor, allow me to introduce you to my Super Duper Salad. It’s not just a summer salad (I admit it, I like alliteration), but is delicious at any time of the year. I invented it in a flash of hunger-driven inspiration one evening – I’m not struck by culinary inspiration very often, but when it happens, it’s good. All of the flavours and textures in this salad complement each other perfectly – the crisp, salty bacon against the sweet sauteed potatoes and crumbly feta, the bitter leaves against the cool, creamy avocado, and the sweet honey against the lemon juice in the dressing. This is a robust, filling salad – and the guilt-assuaging leaves make you feel good about eating bacon and cheese.

You can either saute precooked potatoes, if you’ve got any hanging around, or oven-roast them from scratch, which is how I make this.  However you cook them, I urge you to add a sprinkling of my new favourite secret ingredient – garlic granules. They add a sweet, garlicky hit to any dish, without the palaver of peeling and mincing fresh cloves.

As with all warm salads, this needs to be assembled at the last minute – but no matter. It’s hardly taxing – just divide the salad leaves between however many plates you need, top with cool scoops of avocado, add the still-warm potatoes, scatter over the crispy bacon and crumble over some feta before drizzling with the fresh-tasting dressing and falling upon your plate with besotted greed.

Super Salad (serves 2)


For the salad:

600g waxy potatoes

Bag of mixed salad leaves or rocket

1 large, ripe avocade

100g bacon lardons (or 2 bacon slices, chopped)

feta cheese

For the dressing:

olive oil


lemon juice


1. Either saute your cooked potatoes in a little oil and butter, sprinkling over some salt, pepper and garlic granules. Cook until golden and crisp. If cooking potatoes from scratch, cut them into evenly-sized pieces, drizzle with oil, sprinkle over some salt, pepper and garlic granules and pop into an oven at 150 Celcius for about 30 minutes, or until cooked through and golden.

2. In the meantime make your dressing. Pour a glug of oil into a bowl or screw-top jar, add the juice of half a lemon and enough honey to taste. Whisk or shake up the dressing, taste, and adjust the seasoning if necessary.

3. When the potatoes are ready, quickly fry the bacon in a hot pan until crisp.

4. Divide the salad leaves between two plates (I like to use those wide, large, soup-style bowls) and add half of a scooped-out avocado to each plate, scatter over half each of the cooked potatoes and bacon, before crumbling over some feta and drizzling on the dressing.

5. Serve and enjoy!

Mushrooms a la Toast

In Lunch, Snack, Supper on June 1, 2010 at 21:07

…or Mushroom Bruschetta, if you’re feeling posh.

Rummaging around the kitchen recently, looking for something to turn into a quick, pre-walk snack, I happened upon a semi-forgotten punnet of mushrooms in the fridge, and remembered this recent post on Donal Skehan’s Good Mood Food Blog. Mushrooms on toast are quick, easy and delicious – and for some reason, something I never think of making. Now that I’ve rediscovered this old favourite, though, I’m sure to be making it on a weekly basis again.

I prefer brown, chestnut mushrooms for this dish, as I find them to have more flavour than button or closed cap mushrooms. Slightly older mushrooms are good, too, as they are more flavoursome than those freshly-plucked from a supermarket shelf. I like the bread to be a thick slice from a loaf of proper baker’s bread, but sourdough or ciabatta would be good here too. In fact, I used a baby bake-at-home ciabatta, which I split and popped into the toaster, as I was too impatient to wait for the oven to heat up, and it toasted, crisply golden, like a dream.

Some provisos when cooking mushrooms – make sure that your pan is hot and wide – too low a heat and the mushrooms will simply stew in their own juices; too wide a pan and they won’t brown. I add garlic to this dish for flavour, but am wary of adding garlic to a hot pan – it is all too easy to burn garlic, and its acrid taste will ruin any food – so err on the side of caution and rub the bread with a cut clove of garlic before piling the fragrant mushrooms on top.

Finally, you can tart up this simple snack further, by adding a tablespoon or so of creme fraiche to the mushrooms just as they finish cooking, or sprinkling some finely-grated Parmesan atop the high-piled mushrooms. You can easily turn this into a light lunch or supper by serving a green salad alongside it. The amounts listed below serve one, for simple, solitary sustenance.

Mushrooms a la Toast


150g mushrooms (this sounds like a lot, but mushrooms shrink down a lot when cooked)

olive oil


1 garlic clove

2 thick slices of good bread/one small ciabatta, cut in half lengthways


1. Put your largest frying pan over high heat, and add a glug of olive oil along with a small knob of butter (the butter is for flavour; the olive oil stops it from burning.

2. When the oil/butter is hot, add your chopped mushrooms to the pan. Cook, stirring every so often, until brown and soft.

3. While the mushrooms are cooking, toast your bread. Cut the garlic clove in half lengthways, and rub the cut side of one half on each slice of bread.

4. Season the mushrooms with salt and pepper and pile them onto the garlicky bread, before falling on it with equal measures of greed and desire.

Frittata with Oven-Roasted Tomatoes, Chorizo and Goat’s Cheese

In Lunch, Supper on April 21, 2010 at 20:26

I’m a sucker for anything with chorizo – I love, love, love the stuff. I love it as part of a tapas plate with some olives, interesting cheeses and a glass of red wine. I love the kick it gives pasta sauces, and the way it adds smokey depth to stews. So when I cooked this dish in Ballymaloe recently, I knew it would be reappearing on my kitchen table soon.

A frittata is an Italian omelette, cooked slowly over a low heat and finished in the oven. As with omelettes, you can put almost anything into a frittata – roasted peppers instead of the chorizo would make this a delicious, vegetarian-friendly dish – but don’t use it as a means of clearing out the fridge; really think about what flavours would work well together and complement each other.

I omitted the herbs specified in favour of drizzling over some home-made pesto when the frittata came out of the oven – a tasty alternative. As I detest parsley, I would leave it out entirely and go heavy on the basil instead. Feel free to halve the quantities listed below – that’s what I did and it’s enough to feed two people, with a salad and some crusty bread alongside. It’s perfect for a simple weekend lunch or stress-free but tasty weekday supper.

Frittata with Oven-Roasted Tomatoes, Chorizo and Goat’s Cheese (taken from Ballymaloe Cookery Course, by Darina Allen)


450g cherry tomatoes

8 large eggs

1tsp salt and freshly-ground black pepper

2 tbsp parsley, chopped

4 tsp thyme leaves

2 tbsp basil, mint or marjoram

110-175g chorizo, cut into four lengthways and each piece cut into thick quarters

40g Parmesan, grated

25g butter

110g soft goat’s cheese


1. Pre-heat the oven to 180 Celcius/Gas Mark 4.

2. Cut the tomatoes in half around the equator, season and put in the oven for 10-15 minutes until almost soft and crinkly. Remove from oven and cool.

3. Whisk the eggs in a bowl, season and add the fresh herbs, chorizo and grated Parmesan and mix. Add the tomatoes and mix gently.

4. Melt the butter in a non-stick frying pan. When it starts to foam, tip in the eggs, and immediately turn the heat down as low as it will go.

5. Divide the goat’s cheese into walnut-sized pieces and drop onto the surface of the frittata.

6. Leave the frittata to cook gently for about 15 minutes, or until the sides are beginning to set but the top is still runny.

7. Put the pan into the oven to finish cooking for another 10-15 minutes, or until the top is set and golden brown.

8. Slide the frittata onto a warm plate, slice and serve. This recipe feeds 6-8 people, depending on their self-restraint (or lack thereof).