Donal Skehan - Kitchen Hero

Essential Kitchen Equipment

In terms of equipment, some things are worth spending money on, because they will last for lengthy periods of time. Good-quality knives and decent pots and pans are most definitely worth investing in. I have a serious addiction to beautiful wooden chopping boards and, if recent studies are to be believed, they are actually the most hygienic boards to use in the kitchen, beating marble and plastic hands down.

So here’s my list of essential kitchen equipment. It is fairly substantial, but think about how you want to cook, then go through the list and see what applies to you. I’ve included the basics but obviously the list will grow as you start cooking.

3 REALLY GOOD SHARP KNIVES (BIG, SMALL AND BREAD)

2 LIGHT WOODEN CHOPPING BOARDS

COLANDER (HANDY FOR DRAINING PASTA, WASHING VEGGIES, ETC.)

SALAD SPINNER

1 REALLY BIG SAUCEPAN OR POT

2 GREAT NON-STICK FRYING PANS

2 LARGE BAKING TRAYS

2 SPRING-FORM CAKE TINS

2 MUFFIN/CUPCAKE/BUN TRAYS

2 LOAF TINS

2 LARGE ROASTING TRAYS

SIEVE

LADLE

BOX GRATER

MICROPLANE GRATER

PEELER

CAN OPENER

POTATO MASHER

2 LARGE PYREX DISHES

MIXING BOWLS

WOODEN SPOONS

MEASURING SPOONS

WEIGHING SCALES

1 LARGE WHISK

1 SMALL WHISK

SPATULA

TONGS

Everyone’s been there: you come in the front door after a long day and the last thing you want to do is start cooking. Well, here are some great options for quick dishes that, with a bit of forward planning, will have you fed in as little time as it takes to put your feet up. I’m know I’m repeating myself, but eating really well usually comes down to having a well-stocked store cupboard and a little preparation goes a very long way. You must know that feeling of peering hopelessly into an empty cupboard, searching desperately for a solution for dinner. What you need in those situations is some pre-marinated meat, which you already took out of the freezer that morning and left to defrost while you were at work, or else a big batch of pre-cooked rice or pasta, or even just some leftovers. All of these can be transformed into tasty dinners and can mean the difference between a good home-cooked meal or ending up with a Chinese takeaway! Getting excited about food and cooking will mean that you’re way more likely to bother preparing great meals and hopefully you will find yourself thinking ‘What’s for dinner?’ long before dinner time finally sneaks up on you.

VODKA PENNE

For this recipe I need to thank the fantastic Lorraine Fanneran, who runs the equally fantastic and award-winning La Cucina in Limerick with her Italian husband, Bruno. She is an expert at delicious little pasta dishes and this one definitely proves that. Parents, don’t worry: the alcohol burns off in the cooking, and anyway, the kids will be mightily impressed that you’re giving them vodka. Lorraine suggests 4 tablespoons of vodka (plus a few in a glass for yourself depending on how bad your day has been!).

SERVES 4

350G (12OZ) PENNE

25G (1OZ) BUTTER

125G (4½OZ) PANCETTA OR BACON BITS, OR 2 SLICES COOKED HAM, CHOPPED

4 TBSP VODKA

200ML (7FL OZ) DOUBLE CREAM

3 TBSP TOMATO PURÉE

A SMALL HANDFUL OF FRESH FLAT LEAF PARSLEY, ROUGHLY CHOPPED

SEA SALT AND FRESHLY GROUND BLACK PEPPER

FRESHLY GRATED PARMESAN CHEESE, TO SERVE

Cook the pasta in a large saucepan according to the instructions on the packet.

Meanwhile, heat the butter in a large frying pan over a medium heat, add the pancetta and fry for 3–5 minutes until golden. Add the vodka and allow to simmer for a minute before adding the cream, tomato purée and parsley. Simmer gently for 5 minutes until the sauce has thickened. Season to taste with salt and black pepper.

When the pasta is cooked, drain and add it to the sauce and mix through. Serve with a sprinkle of Parmesan cheese.

Chris Terry

DIG-IN BEEF FAJITAS

If you’re on the lookout for a rockin’ little dinner dish to serve up to friends for a quick bite, these beef fajitas are going to blow you away. Sometimes I make twice the amount as they always go down so well.

SERVES 4

4 GARLIC CLOVES, PEELED AND FINELY CHOPPED

JUICE OF ½ LIME

1 TSP WORCESTERSHIRE SAUCE

2 TSP CHILLI POWDER

1 TSP DRIED OREGANO 1 TSP GROUND CUMIN

1 TSP FRESHLY GROUND BLACK PEPPER

400G (14OZ) STRIPLOIN STEAK, THINLY SLICED

2 TBSP SUNFLOWER OIL

2 RED ONIONS, PEELED AND THINLY SLICED

3 PEPPERS (RED, GREEN AND YELLOW), SLICED INTO STRIPS

A SMALL HANDFUL OF FRESH CORIANDER, ROUGHLY CHOPPED

SEA SALT

8 WHOLEMEAL TORTILLA WRAPS

TO SERVE

HOMEMADE GUACAMOLE (SEE PARTY FOOD & DRINKS)

SOURED CREAM

100G (3½OZ) CHEDDAR CHEESE, GRATED

In a large bowl, combine the garlic, lime juice, Worcestershire sauce, chilli powder, oregano, cumin and black pepper then add the beef and toss until coated. Cover and place in the fridge.

Heat half the sunflower oil in a large frying pan over a medium heat, add the onions and peppers and fry for 3–4 minutes until caramelised. Set the vegetables aside in a dish.

Add the remaining oil to the pan and fry the marinated beef for 3 minutes until cooked but still tender. Make sure the pan is hot before cooking the beef. Add the reserved onions and peppers and the coriander and stir through then season with salt to taste.

Heat the tortilla wraps in the microwave according to the packet instructions and cover with foil to keep warm.

To assemble, spread a little guacamole on a tortilla, add some steak, peppers and onions and then top with soured cream and cheese. You may want to give a quick demo to your guests on how to do it, otherwise it may get messy.

Crispy Fish with a Warm Tangy Noodle Salad

When I’m cooking for people who don’t love fish, I always find that if you funk things up a little and serve it differently to how they may have had it before, you can easily win them over. This tangy and crispy fish dish should do the trick.

SERVES 4

6 TBSP PLAIN FLOUR

1 TSP FRESHLY GROUND BLACK PEPPER

1 TSP SALT

½ TSP CHILLI POWDER

1 EGG

500G (1LB 2OZ) SKINLESS WHITE FISH FILLETS, SUCH AS HADDOCK OR COD, CUT INTO BITE-SIZED PIECES

SUNFLOWER OIL, FOR SHALLOW-FRYING

NOODLES

400G (14OZ) FLAT RICE NOODLES

1 TBSP SUNFLOWER OIL

3 GARLIC CLOVES, PEELED AND FINELY CHOPPED

1 THUMB-SIZED PIECE OF FRESH ROOT GINGER, PEELED AND FINELY CHOPPED

1 RED CHILLI, FINELY CHOPPED

6 SPRING ONIONS, FINELY SLICED ON DIAGONAL, PLUS EXTRA TO SERVE

1 TBSP SOY SAUCE

JUICE OF 1 LIME

Cook the noodles according to the instructions on the packet. Drain and set aside.