Sunday Kitchen: Mix and batch
The Dunbrody House’s star chef, Kevin Dundon, shares his favourite recipes
THIS week, I decided to share recipes which can be prepared in advance at home during the week. They are great for busy households and for when the kids arrive back starving from school. Both quick to prepare and full of flavour, they can be batch-cooked for the fridge or stored in the freezer. My first recipe combines some Japanese teriyaki sauce with chicken thighs. An all-rounder, which can be eaten warm or cold. Chicken thighs and legs are gaining in popularity the last two years and the advantage of them is that they tend to stay softer and more succulent than chicken fillets. Teriyaki can be used as a sauce or marinade. The marinade will be left with the chicken to infuse for a while, whereas the sauce is glazed last-minute to create a sticky soy sauce flavour like no other. Next, and perfect for cooler evenings, is my take on madras chicken curry using simple ingredients and a handy curry paste. Madras is one of my favourite curries with lamb shoulder but today’s combination of chicken and mixed beans brings a great texture.
Happy cooking, Kevin
ROASTED TERIYAKI CHICKEN
Ingredients (serves 4): ■ 150ml soy sauce ■ 3 tbsp honey ■ 4 tbsp mirin or rice vinegar ■ 1 tbsp sake (optional) ■ 2 garlic cloves, chopped ■ 1 tsp fresh ginger, finely grated ■ ½ tsp chilli flakes ■ 1 tsp cornflour ■ 8 chicken thighs, skin removed ■ 3 onions, thinly sliced ■ 2 tsp sesame oil ■ 1 bunch spring onions, chopped Method: 1. In a bowl, combine the soy sauce, honey, mirin or vinegar, sake (if using) garlic, ginger and chilli flakes and stir well. 2. Pour about half the mixture into a second bowl and add the chicken thighs. Cover with cling film and place in the fridge for at least 30 minutes to marinate, preferably overnight. 3. In the meantime, combine the cornflour with the rest of the soy sauce mixture. This will help create a thicker coating when used to glaze the chicken. Keep aside until needed. 4. Preheat the oven to 200˚C. 5. Remove the chicken thighs from the marinade and place on a roasting pan with the onions. 6. Cover with tin foil and place in the oven for 25-35 minutes. 7. Remove the cooked thighs from the oven and remove the foil. Using a spoon or pastry brush, cover the chicken with the remaining teriyaki sauce. 8. Return to the oven for a further 10-15 minutes to colour. 9. Serve sprinkled with spring onions and a drizzle of sesame oil along with your favourite sides such as Asian red cabbage slaw (see top tip below).
CHICKEN AND BEAN MADRAS CURRY
Ingredients (serves 4):
■ 400g chicken breast, diced ■ 1 tbsp vegetable oil or ghee ■ 2 onions, chopped ■ 1 red pepper, sliced (optional) ■ 2 garlic cloves, chopped
■ 2 tbsp madras paste ■ 400g tin chopped tomatoes ■ 400g tin mixed beans ■ 250ml chicken stock ■ 1-2 tsp hot chilli powder (optional) ■ Salt and pepper ■ 200g steamed basmati rice, to serve ■ 4 tbsp fresh coriander, to serve
Method: 1. In a sauté pan, over medium heat, heat the oil and add the onion and pepper. 2. Sauté the vegetables for 3-4 minutes until coloured, then add the diced chicken to the pan. 3. Cook over high heat for a further 2 minutes to colour the chicken. 4. Add the garlic and madras paste (coriander, cumin, black peppercorns, fennel, black mustard, cinnamon, fenugreek, star anise, curry leaves, cardamom pods, turmeric, dried chillies). Stir well to coat the chicken and veg. 5. Stir in the tomatoes, beans and stock. Check the seasoning. 6. Cover and simmer over low heat for 8-12 minutes until the meat is tender. 7. Serve with basmati rice and a sprinkle of fresh coriander.
TOP TIP: FANCY A BIT ON THE SIDE? THIS TASTY ASIAN-INSPIRED SLAW IS SOY EASY TO MAKE
ONE of my favourite sides during the summer months is an Asian red cabbage slaw. It is so easy to make and pairs perfectly with any meat, from seared fish to a beef burger, or even both recipes below. Start by making the dressing: in a large bowl, combine four tbsp dark soy sauce with four tbsp sesame oil, two sliced garlic cloves, one tsp chilli flakes, one tbsp honey and the juice of two limes. Next, add a quarter head of shredded red cabbage, two thinly sliced onions and two grated carrots and mix well to combine. Set aside until needed or cover and keep in the fridge up to three days maximum.
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