Neven Maguire's Complete Family Cookbook: 300 Life-saving Recipes for Super-busy Parents

By Neven Maguire

Thank Heaven For Neven! This Definitive Family Cookbook Will Be A Lifesaver In Every Family's KitchenAt the very centre of family life is the food and fun we share together daily. Our families are the most important people in our lives, so when it comes to mealtimes we want to give them the best we can. This new definitive collection gives you all the inspiration and help you need to make life in the kitchen easier and more enjoyable.The book is divided into the areas where many parents look for help:
- SOS - SAVE OUR SUPPERS!, including very practical sections like '30 Minutes Max' and 'Mince Tonight'.
- EAT MORE VEG, for ways to sneak more veg into everyone's diet.
- LUNCH, which is full of inspiration for packed lunches and beyond.
- BOB - BRING ON BREAKFAST!, with lots of delicious dishes to start off your day.
- PARTY TIME, including everything you'll need to get you through Christmas and other family gatherings.
- GET BAKING!, with lots of ideas for homemade treats.
- THE BUSY PARENTS' GO-TO BASICS, which will become your best friend in the kitchen.The book also includes lots of tips on how to wean the family off processed food for meal and snack times, how to plan for large family gatherings, how to cut down on food waste and how to bake the perfect celebration cake. Neven's insights from his sell-out Parent and Child Cookery Course at his cookery school in Blacklion, Co. Cavan, combined with his own experiences of being a dad to his four-year-old twins, result in 300 failsafe, tried and tested recipes that will be a godsend for busy parents everywhere.

• Language: English
• Publisher: Gill Books
• Release date: Sep 23, 2016
• ISBN: 9780717174614

Neven Maguire

From a very young age, one of Neven Maguire’s favourite pastimes was to shadow his mother in the kitchen, watching her cook. He began experimenting with ingredients in the home kitchen at the tender age of 10 and his pastime soon became his passion. Neven went on to train in some of the highest-profile restaurants in the world and, in 2001, he took over MacNean Restaurant, turning a local establishment into a national phenomenon. His highly popular Nation’s Favourite Food Fast! won an Irish Book Award and his widely acclaimed MacNean Restaurant Cookbook, Nation’s Favourite Food and Nation’s Favourite Healthy Food were all nominated. His first book for babies and toddlers, Neven Maguire’s Baby & Toddler Cookbook, won the Maternity and Infant Best Family Cookbook award, which was voted, tested and approved by parents. He lives in Blacklion, Co. Cavan, with his wife, Amelda, and young twins, Connor and Lucia.

Book preview

SECTION 1

SOS – SAVE OUR SUPPERS!

Dinner comes at the most demanding time of day. You’re tired. They ’re tired. And everyone wants to eat NOW! It can be tempting to reach for something quick, which often can be unhealthy and unsatisfying. Instead, pick something from this section. These are quick and easy recipes to get on the table – and always result in a happy mealtime.

QUICK PASTA

STEP-BY-STEP PROJECT

Homemade fresh egg pasta

Fresh pasta is so much easier to make than people imagine. If you haven’t got a pasta machine, it’s not the end of the world. All you’ll need is a rolling pin and plenty of elbow grease, as the only great difficulty you’ll have is getting the pasta thin enough to work with – you should be able to see the print of a sheet of newspaper underneath it (even if you can’t read the article!). Although I’ve given you a recipe for a quick sauce here, homemade pasta is delicious enough to eat with only a splash of olive oil or melted butter and a little freshly grated Parmesan.

SERVES 4 – 6

550g (1¼lb) strong ‘00’ flour, plus extra for dusting

6 egg yolks

4 eggs

2 tsp olive oil

pinch of fine salt

1Place the flour, egg yolks, eggs, oil and salt in a food processor and pulse for about 10 seconds, until the mixture binds together. Be careful not to overwork.

2Remove from the food processor and bring together with your hands to form a semi-soft dough. Alternatively, you can also do this by hand on a clean work surface: make a well in the centre of the dry ingredients, then mix the wet ingredients into the dry using your fingers to add the dry ingredients little by little.

3Work the dough hard for about 2 minutes, until it’s smooth, silky and elastic. Wrap in cling film and allow it to rest in the fridge for at least 1 hour, if time allows.

4Remove the dough from the fridge and divide into 4 balls. Re-cover 3 balls and work with one at a time. Flatten the ball slightly with the base of the palm of your hand and run it through the thickest setting on your pasta machine, which will roll it into a thick sheet.

5Fold the two ends into the middle and run the pasta through the machine, still on the thickest setting, 3–4 more times, until the dough feels silky and pops as you feed it through the rollers. This will make the sides of the pasta fill out to the full width of the pasta machine.

6Lightly dust both sides with flour and run it through the machine on a thinner setting. Repeat this process through the settings until the sheets are 1–1.5mm thick. If the dough starts to stick to the rollers, smooth over a little flour and cut it in half at any stage if it gets too long to handle.

7Lay the sheet of pasta out flat on a clean tea towel while you roll the other pieces, starting back at level one. Leave for a couple of minutes to dry out before cutting into shapes.

Tagliatelle (ribbons)

If you are using a pasta machine, pass a strip of pasta through the wider ribbon cutter of the machine. If you’ve rolled it by hand, then fold it over into loose, flat rolls and cut it straight across into strips 5mm (¼in) wide. Unravel the strips or spread them out on the tea towel.

Lasagne

Cut the pasta into rectangles about 10cm (4in) long. Blanch a couple of them in a large pan of boiling water for 1 minute. Remove with a slotted spoon and drop them into a bowl of cold water to stop them cooking. Lay on a tea towel while you cook the remainder.

Farfalle (butterflies)

Cut the pasta into little rectangles roughly 4cm x 2.5cm (1½in x 1in). Place the tip of your first finger in the middle of the rectangle and draw up the pasta top and bottom with your thumb and second finger, pinching the dough together so that it forms a butterfly shape. Leave to rest on the tea towel while you make the remainder.

Drying the pasta

If you want to keep your pasta for up to 4 days, you will need to dry it out or it will stick together. With tagliatelle or lasagne, this is most easily done on a specially designed pasta tree, but a broom handle suspended between two chairs, over the back of a wooden chair or on a coat hanger works very well. Farfalle will dry if you just spread it out on a clean tea towel. Once it has been properly dried, store in airtight boxes in the fridge dusted with semolina, which helps to keep it dry.

Cooking your homemade pasta

Fresh pasta cooks much faster than dried. If you’ve just finished making it, it will only take a minute or two – test a piece after 1 minute to see if it’s done. If you’ve let it dry out for a few hours or overnight, it will take 3–4 minutes. As with dried pasta, cook it in a large pan of fast-boiling water that you’ve added a good pinch of salt to. When it’s done, drain it carefully through a large colander set in the sink and use immediately.

Cherry tomato sauce

This is enough to serve 4–6 people depending on how hungry they are! Allow 50g (2oz) of fresh pasta per person and only begin to cook it once you’ve started to make the sauce. Cut 400g (14oz) of cherry tomatoes into halves or quarters, depending on their size. Heat a large frying pan over a medium heat and add a couple glugs of olive oil. Stir in 2 finely chopped garlic cloves and then add a knob of butter. Once the butter has melted, tip in the prepared cherry tomatoes and tear up a good handful of basil leaves, adding them in. Season with salt and pepper and sprinkle over a couple tablespoons of balsamic vinegar. Sauté for another minute or so, until the cherry tomatoes are heated through but still holding their shape. Drain the pasta, reserving some of the cooking liquid. Return to the pan with a splash of the cooking liquid and fold in the cherry tomato sauce with a good handful of freshly grated Parmesan. Give it a good stir and divide among warmed wide-rimmed bowls and add a little more Parmesan to serve.



Spaghetti with prawns and mussels

This would also be delicious with some blanched purple sprouting broccoli added along with the prawns and perhaps a finely chopped red chilli. If your pasta starts to stick once it’s cooked, toss it with a splash of olive oil. For a healthier version, omit the cream and use 150ml (¼ pint) of fish stock or dry white wine instead.

SERVES 4 – 6

350g (12oz) spaghetti

300ml (½ pint) cream

150ml (¼ pint) dry white wine

2 garlic cloves, crushed

1 red chilli, deseeded and finely chopped

900g (2lb) fresh mussels, cleaned

450g (1lb) cooked peeled tiger prawns

1 tbsp shredded fresh basil

1 tbsp chopped fresh flat-leaf parsley

a little extra virgin olive oil

sea salt and freshly ground black pepper

lemon wedges, to garnish

1Cook the spaghetti in a large pan of boiling salted water for 8–10 minutes, or as per the packet instructions, until al dente (tender but still firm to the bite).

2Meanwhile, pour the cream and wine into a separate large pan and add the garlic and chilli. Bring to the boil, then reduce the heat and simmer for 5 minutes.

3Add the mussels to the pan, cover tightly and cook for 3–4 minutes, shaking the pan halfway through. All the mussels should have now opened, but discard any that have not.

4Drain the pasta and tip into the pan with the mussels, then add the prawns, basil and parsley. Stir gently until well combined and the prawns have heated through. Season to taste.

5To serve, divide the spaghetti with the prawns and mussels among warmed bowls and drizzle a little olive oil over each one. Garnish with lemon wedges to serve.



Chorizo and spinach pasta

This pasta dish is easy to make and perfect for a cold winter night. The sauce can be made the day before, as chorizo seems to taste even better the next day and makes a nice change from your average tomato-flavoured sauce. Experiment with other gourmet flavoured sausages.

SERVES 6

450g (1lb) chorizo sausage, cut into 2.5cm (1in) pieces on the diagonal

2 onions, thinly sliced

3 garlic cloves, crushed

1 red chilli, deseeded and finely chopped

2 tbsp shredded fresh basil

2 x 400g (14oz) tins of chopped tomatoes

1 tsp light brown sugar

500g (1lb 2oz) penne pasta

100g (4oz) baby spinach leaves

sea salt and freshly ground black pepper

freshly grated Parmesan, to serve

1Heat a sauté pan and tip in the chorizo sausage pieces, then cook for 2 minutes, tossing the pan occasionally to ensure they cook evenly. Add the onions and garlic and cook for another 5 minutes, until the onions are golden, stirring occasionally.

2Stir in the chilli and basil and cook for 1 minute. Pour in the tomatoes, add the sugar and season to taste. Bring to the boil, then reduce the heat and simmer for 30 minutes, until slightly reduced and thickened, stirring occasionally.

3Meanwhile, cook the pasta in a large pan of boiling salted water for 8–10 minutes or according to the packet instructions, until al dente (tender but still firm to the bite). Drain well and return to the pan. Stir in the chorizo sauce with the spinach and mix well to combine – the heat of the pasta and sauce should cook the spinach instantly.

4Divide the chorizo and spinach pasta among warmed bowls and scatter over the freshly grated Parmesan, then add a good grinding of black pepper to serve.



Chicken, rocket and pine nut pasta

The sauce for this recipe literally takes the time the pasta needs to cook. There is now a wide range of good-quality dried pasta available, but without a doubt my favourite is De Cecco, which comes in blue packets and is now available in most large supermarkets and good delis.

SERVES 4 – 6

450g (1lb) penne pasta

6 tbsp pine nuts

2 tbsp olive oil

1 large onion, thinly sliced

2 garlic cloves, crushed

1 tsp fresh thyme leaves

4 large boneless, skinless chicken breast fillets, sliced lengthways into thin strips (about 450g (1lb) in total)

4 tbsp crème fraîche

1 tbsp wholegrain mustard

100g (4oz) rocket or watercress, tough stalks removed

about 4 tsp chilli oil (optional)

sea salt and freshly ground black pepper

Parmesan shavings, to garnish

1Plunge the penne into a large pan of boiling salted water and cook for 8–10 minutes or according to the packet instructions, until al dente (tender but firm to the bite).

2Heat a frying pan over a medium heat and add the pine nuts. Cook for a few minutes, until lightly toasted, tossing occasionally to prevent them from burning. Tip into a bowl and set aside.

3Add 1 tablespoon of the oil to the frying pan and sauté the onion, garlic and thyme for 2–3 minutes, until softened and just beginning to colour. Tip into a bowl and set side.

4Add the remaining tablespoon of oil to the frying pan, then add the chicken strips. Cook for 2–3 minutes and season lightly, then turn over and cook for another 2–3 minutes, until cooked through and lightly golden. Return the onion mixture to the frying pan, stirring until well combined. Stir in the crème fraîche and mustard, then bring to a gentle simmer but do not allow the mixture to boil.

5Drain the pasta and return it to the pan. Pour in the creamy chicken mixture and add the rocket or watercress. Toss lightly together to combine and season to taste.

6Divide among warmed bowls and sprinkle over the toasted pine nuts. Drizzle over the chilli oil, if using, and garnish with the Parmesan shavings to serve.



Trout and spinach linguine

We are lucky in Blacklion to get wild brown trout from the Cladagh Glen and the flavour is exceptional. It’s a sweet and succulent fish, and I’m sure people have their own good sources around the country. I always think trout is underused, and several varieties are readily available, some farmed and some wild. You can also use salmon in this recipe with great success.

SERVES 4

400g (14oz) linguine pasta

4 x 75–100g (3–4oz) trout fillets, skinned and boned

2 tsp olive oil

1 tbsp fresh lemon juice

50g (2oz) baby spinach leaves

6 spring onions, trimmed and finely sliced

1 tbsp chopped fresh dill

FOR THE DRESSING:

4 tbsp extra virgin olive oil

1 tbsp finely diced red onion

1 tbsp fresh lemon juice

1 tsp Dijon mustard

1 tsp snipped fresh chives

sea salt and freshly ground black pepper

1Preheat the grill to high.

2To make the dressing, place the olive oil in a small bowl with the red onion, lemon juice, mustard and chives. Whisk together until emulsified, then season to taste.

3Plunge the linguine into a large pan of boiling salted water, stir once and cook for 8–10 minutes or according to the packet instructions, until it’s al dente (tender but firm to the bite).

4Lightly brush the trout with the olive oil, season all over and arrange on the grill rack, then cook for 6–8 minutes, turning once and sprinkling over the lemon juice halfway through cooking.

5Place the spinach in a bowl with the spring onions and dill, then drizzle over the dressing. Gently toss to combine, then set aside and allow the flavours to combine.

6Drain the linguine and return it to the pan, then fold in the spinach mixture. Roughly break up the trout fillets and fold them in as well. Season to taste and divide among warmed bowls to serve.



Cheese, tomato and basil macaroni

This is my twist on a classic American pasta dish that everyone will love. It’s the kind of thing I tend to make when I want something really comforting. I’ll often add some diced cooked chicken if there are some leftovers in the fridge or ham would work too. If you need to chill it down before cooking, then add an extra 10–15 minutes to the cooking time later on.

SERVES 4

300g (11oz) cherry tomatoes on the vine

1 garlic clove, finely chopped

1 tbsp olive oil

350g (12oz) macaroni pasta

1 x 250g (9oz) tub of mascarpone cheese

200g (7oz) freshly grated Parmesan

2 tbsp shredded fresh basil, plus extra leaves to garnish

2 tsp Dijon mustard

sea salt and freshly ground black pepper

1Preheat the oven to 220°C (425°F/gas mark 7).

2Remove the cherry tomatoes from the vine and place in an ovenproof dish. Sprinkle with half the garlic and drizzle over the olive oil. Season to taste. Roast for 15 minutes, until the tomatoes have softened slightly and the skins have started to split, tossing once or twice to ensure even cooking.

3Meanwhile, cook the macaroni in a large pan of boiling salted water for 8–10 minutes or according to the packet instructions, until al dente (tender but firm to the bite).

4Place the mascarpone in a bowl and beat in the Parmesan, basil, mustard and the remaining garlic.

5Drain the pasta and return it to the pan. Stir in the mascarpone cheese mixture until it completely coats the pasta, then carefully fold in the roasted cherry tomatoes. Season to taste. Tip into the ovenproof dish that you used for the tomatoes (or you could put it into individual ovenproof dishes) and bake for 10 minutes, until bubbling and golden brown.

6To serve, let the cheese, tomato and basil macaroni stand for a few minutes, then garnish with the basil leaves and serve straight from the dish onto warmed plates.



One-pot green vegetable pasta

Sometimes one pot is all we can handle at the end of the day. Here I’m just using the same pan that I’m cooking the pasta in for the vegetables as well. Of course, you could just use spinach, but I like the contrast of textures that the other vegetables bring to the dish.

SERVES 4

350g (12oz) dried pasta of your choice

1 small head of broccoli (about 300g (11oz))

1 bunch of asparagus

100g (4oz) baby spinach leaves

2–3 tbsp extra virgin olive oil

about 4 tbsp freshly grated Parmesan

sea salt and freshly ground black pepper

1Bring a large pan of salted water to a rolling boil and add the pasta. Give it a good stir and cook for 7 minutes.

2Meanwhile, prepare the vegetables. Cut the broccoli into small florets and the stems into slices 5mm (¼in) thick. Snap the ends off the asparagus and discard, then cut the spears into 2.5cm (1in) pieces.

3Add the broccoli and asparagus to the pasta and cook for another 3 minutes, then stir in the spinach for the last 30 seconds or so, until just wilted.

4Drain the pasta and vegetables into a colander and shake dry. Divide among warmed bowls and drizzle each one with 1–2 teaspoons of the extra virgin olive oil, tossing to gently coat. Scatter over the Parmesan and give it a good grinding of black pepper to serve.



Pasta with purple sprouting broccoli and Parma ham

Purple sprouting broccoli is a wonder that’s in season from January until the end of May, although because of its popularity many supermarkets are now shipping it in from far away and stocking it all year round. Here I’ve teamed it up with some delicious fettuccine pasta, which is now readily available in all major supermarkets and takes very little time to cook.

SERVES 4 – 6

1 tbsp olive oil

175g (6oz) Parma ham, thinly sliced

150g (5oz) baby plum tomatoes, quartered

2 garlic cloves, finely chopped

good pinch of dried chilli flakes

3 anchovy fillets, drained and finely chopped

550g (1¼lb) purple sprouting broccoli

500g (1lb 2oz) good-quality fettuccine pasta

50g (2oz) butter

4 tbsp chopped fresh flat-leaf parsley

50g (2oz) freshly grated Pecorino or Parmesan

sea salt and freshly ground black pepper

1Heat the olive oil in a pan with a lid. Add the Parma ham and fry for a few minutes, until it’s just beginning to crisp. Stir in the tomatoes, garlic and chilli flakes and fry for another minute or two, tossing the pan occasionally.

2Scatter the anchovies over the tomato mixture, then tip in the purple sprouting broccoli, tossing to combine. Sprinkle over 1–2 tablespoons of water, cover and cook for 2–3 minutes, until the broccoli is just tender when pierced with a knife, continuing to toss the pan occasionally to ensure everything cooks evenly.

3Meanwhile, cook the fettuccine pasta in a large pan of boiling salted water for 3–4 minutes or according to the packet instructions. Drain well.

4Stir the butter and parsley into the broccoli mixture with the drained fettuccine pasta. Season to taste and divide among warmed plates. Sprinkle with the Pecorino or Parmesan to serve.

STIR-FRIES

Sweet chilli chicken and vegetable stir-fry

Stir-frying is a traditional Chinese cooking technique that is actually incredibly easy to master once you follow some basic rules. First, purchase a wok if you don’t have one. Always prepare and measure out all the ingredients before you even think about starting to cook. I normally start with garlic, spring onions and ginger, often referred to as the ‘holy trinity’ of Chinese cooking. Add vegetables according to how long they take to cook, starting with the harder ones. As a rough guide, use a ratio of three portions of vegetables to one portion of meat or poultry. Finally, and most importantly, once you start cooking, don’t be tempted to add more oil to the wok. If it becomes too dry, sprinkle over a little water, stock or wine. This should evaporate immediately but prevent the food from drying out.

SERVES 4

2 tbsp dark soy sauce

2 tsp sesame oil

2 tsp dry sherry

2 tsp cornflour

225g (8oz) boneless chicken breast fillets

2 tbsp rapeseed oil

4 spring onions, finely chopped

2 large garlic cloves, crushed

1 tbsp freshly grated root ginger

1 large onion, thinly sliced

2 small carrots, sliced on the diagonal

175g (6oz) baby corn, halved lengthways

2 red peppers, deseeded and sliced

100g (4oz) sugar snap peas

2 heaped tbsp sweet chilli sauce

egg noodles, to serve

1Place the soy sauce, sesame oil and sherry in a bowl, then stir in the cornflour until smooth. Cut the chicken fillets against the grain into small, thin strips and add to the marinade, stirring to combine. Cover with cling film and set aside for 10 minutes, or up to 24 hours is fine.

2Heat a wok until it’s very hot, then add the oil and heat until it’s almost smoking. Remove the chicken from the marinade with a slotted spoon and stir-fry in the wok for a few minutes to seal the meat. Transfer to a sieve or colander to drain off all the excess oil, leaving only 1 tablespoon behind in the wok.

3Add the spring onions, garlic and ginger and stir-fry for 20 seconds, then tip in the onion and stir-fry for another minute. Add the carrots and continue to stir-fry for 2 minutes, until softened, sprinkling over a tablespoon of water if the mixture looks like it’s getting too dry. Add the corn and peppers and stir-fry for 1–2 minutes, again adding a little more water if necessary, then add the sugar snap peas and stir-fry for another minute.

4Stir in the sweet chilli sauce and toss with the vegetables until coated. Return the chicken to the pan and stir-fry for 1–2 minutes, until it’s tender and heated through.

5Divide the cooked egg noodles between 4 Chinese-style serving bowls and spoon the chicken and vegetables on top.

VARIATIONS

Beef and vegetables with back bean sauce

Replace the chicken with fillet or sirloin steak that has had all of the fat removed and use black bean sauce instead of sweet chilli sauce.

Fragrant pork and vegetables

Replace the chicken with pork tenderloin (fillet) or boneless pork chops that have been well trimmed. Replace the sweet chilli sauce with oyster sauce.



Beef stroganoff

This is a quick and easy meal to suit the whole family and it’s a recipe I go back to again and again. Traditionally this is served with buttered noodles, not unlike tagliatelle, but I think it’s so much nicer with steamed basmati rice. The sour cream is not strictly necessary and regular cream will work just as well or you can even use crème fraîche.

SERVES 4

2 tbsp plain flour

1 tbsp sweet paprika

450g (1lb) sirloin steak, cut into thin strips

25g (1oz) butter

2 tbsp rapeseed oil

1 large shallot, finely chopped

150g (5oz) button mushrooms, halved

1 garlic clove, crushed

1 tbsp white wine vinegar

150ml (¼ pint) chicken stock (here)

4 tbsp white wine

2 tsp tomato purée

1 tsp Dijon mustard

150ml (¼ pint) sour cream

sea salt and freshly ground black pepper

steamed basmati rice, to serve

dill pickle shavings, to serve

1Toss the flour and paprika together in a shallow dish and add some seasoning, then use to coat the steak. Heat half the butter and oil in a frying pan over a medium heat. Add the steak and stir-fry for 4–5 minutes, until sealed and lightly browned. Tip onto a plate and set aside.

2Reheat the pan over a medium heat. Add the rest of the butter and oil, then add the shallot. Sauté for 2–3 minutes, until softened but not coloured. Increase the heat to high and add the mushrooms to the pan with the garlic. Season to taste and continue to sauté for another 2–3 minutes, until tender.

3Add the white wine vinegar and allow it to bubble right down, then add the stock, wine, tomato purée and mustard, stirring to combine. Tip the sautéed beef with any juices back into the pan, then bring to the boil. Reduce the heat and simmer gently for about 5 minutes, until the sauce has reduced by half, stirring occasionally.

4Stir the sour cream into the pan and return to the boil, then reduce the heat again and simmer gently for a couple of minutes, cooking until the sauce has thickened and slightly reduced. Divide the rice among warmed plates and spoon over the beef stroganoff. Add dill pickle shavings and a good grinding of pepper to serve.



Satay vegetable noodles

To check if the vegetables are cooked, pierce them with the tip of a knife – the vegetables should feel as soft as butter. If you don’t want it to be vegetarian, try adding some leftover cooked chicken, turkey or pork.

SERVES 4 – 6

275g (10oz) fine egg noodles

1 tbsp rapeseed oil

1 large red pepper, deseeded and thinly sliced

225g (8oz) fine green beans, trimmed and halved

175g (6oz) baby corn, halved lengthways

2 garlic cloves, crushed

1 x 400g (14oz) tin of coconut milk

100g (4oz) crunchy peanut butter

2 tbsp dark soy sauce

2 tbsp sweet chilli sauce

1 tsp light brown sugar

½ lime, pips removed

chopped fresh coriander, to garnish

finely chopped spring onions, to garnish

1Place the fine egg noodles in a pan of boiling water and cook for 3–4 minutes, until tender, or according to the packet instructions.

2Heat a wok until it’s very hot. Add the oil and swirl it around the edges, then tip in the red pepper, green beans, baby corn and garlic and stir-fry for 3–4 minutes, until the vegetables are tender. Sprinkle over 1 tablespoon of water if the mixture is getting too dry.

3Drain the noodles and add to the wok with the coconut milk, peanut butter, soy sauce, sweet chilli sauce and sugar, then squeeze in the lime juice. Stir-fry for another 2–3 minutes, until all the ingredients are piping hot.

4To serve, divide among warmed bowls and scatter over some coriander and spring onions to garnish.



Sirloin steak and vegetable stir-fry with cashew nuts

This is a recipe that has proved very popular on our parent and child cookery course at the Neven Maguire Cookery School that we opened in 2015. I’m always amazed at how adventurous the children are with the amount of chilli they want to use – it shows a real change in Irish palates from when I was growing up! The meat is well cooked in this dish, so if you prefer it more rare, simply tip it out of the wok, then add it back in at the end to just warm through again.

SERVES 4

2 garlic cloves, crushed

2 tbsp light soy sauce

2 tsp toasted sesame oil

450g (1lb) sirloin steak, cut into thin strips

50g (2oz) cashew nuts

2 tbsp rapeseed oil

4 spring onions, thinly sliced

1 mild red chilli, deseeded and thinly sliced

1 tsp freshly grated root ginger

1 yellow pepper, deseeded and thinly sliced

1 red pepper, deseeded and thinly sliced

100g (4oz) baby corn, halved lengthways

50g (2oz) courgette, trimmed and cut into sticks

50g (2oz) carrot, cut into sticks

1 tbsp sweet chilli sauce

2 tbsp chopped fresh coriander

steamed rice, to serve

1Put the garlic in a small non-metallic dish with half of the soy sauce and sesame oil, then stir in the sirloin steak strips until evenly combined. Set aside for 1 hour, or overnight covered with cling film in the fridge is fine.

2When you’re ready to make the stir-fry, heat a frying pan over a medium heat. Toast the cashew nuts for 4–5 minutes, tossing the pan occasionally to prevent them from burning. Tip into a bowl and set aside.

3Meanwhile, heat a wok until it’s very hot. Add the rapeseed oil and swirl it up the sides. Add the spring onions, chilli and ginger and cook for just 30 seconds. Add the marinated sirloin strips and stir-fry for 2–3 minutes, until well sealed and lightly coloured. Add the peppers, baby corn, courgette and carrot and stir-fry for another 4–5 minutes, until the vegetables are tender but still crunchy.

4Add the toasted cashew nuts to the wok with the rest of the soy sauce, the sweet chilli sauce and coriander, tossing briefly to combine.

5Divide the steamed rice between 4 deep bowls and spoon the sirloin steak and vegetable stir-fry on top. Drizzle over the rest of the toasted sesame oil to serve.



Sweet and sour pork stir-fry with pineapple

This has to be one of the first Chinese-style dishes I ever tried. This stir-fry has plenty of veggies for that wonderful crunch, while the pineapple and soy sauce combine to give this dish its sweet and sour flavour.

SERVES 4–6

225g (8oz) tinned pineapple chunks in natural juice

3 tbsp soy sauce

1 tsp Chinese five-spice powder

1 pork tenderloin (fillet) or 450g (1lb) boneless pork chops, well trimmed

2 tbsp rice vinegar

1½ tbsp cornflour

2 tbsp rapeseed oil

2 garlic cloves, finely chopped

1 red chilli, deseeded and finely chopped

1 tbsp freshly grated root ginger

1 red onion, diced into 2cm (¾in) cubes

2 red peppers, deseeded and cut into 2cm (¾in) cubes

1 bunch of spring onions, trimmed and finely sliced

300g (11oz) broccoli, cut into small florets

toasted sesame seeds, to garnish

steamed rice, to serve

1Drain the juice from the pineapple and put 1 tablespoon of it in a shallow dish with 1 tablespoon of the soy sauce and the five-spice powder. Cut the pork against the grain into small, thin strips and add to the marinade, stirring to combine. Cover with cling film and set aside for 10 minutes, or up to 24 hours is fine.

2Put the rest of the pineapple juice in a Pyrex jug with the rest of the soy sauce, then stir in the rice vinegar and cornflour to combine. Set aside until needed.

3Heat a wok until it’s very hot, then add the oil and heat until it’s almost smoking. Remove the pork from the marinade with a slotted spoon and stir-fry in the wok for a few minutes to seal the meat. Transfer to a sieve or colander to drain off all the excess oil, leaving only 1 tablespoon behind in the wok.

4Add the garlic, chilli and ginger and stir-fry for 20 seconds, then tip in the onion and stir-fry for another minute. Add the peppers and continue to stir-fry for 5–6 minutes, until crisp but tender. Add the spring onions and stir-fry for another 30 seconds or so.

5Return the pork to the wok with the broccoli and pineapple chunks, then give the reserved pineapple juice mixture a good whisk and pour it in. Bring to a simmer and cook, stirring, for 3-4 minutes, until the broccoli is just tender. Spoon into Chinese-style bowls and garnish with the toasted sesame seeds, with separate bowls of the rice to serve.



Stir-fry chilli steak with tortilla chips

This stir-fry is a wonderful combination of flavours and textures that is incredibly simple to prepare. It uses rump, which is very good value, but you could of course use sirloin. I like to serve it as part of a feast so that everyone can help themselves, with guacamole, steamed rice, sour cream and tortilla chips.

SERVES 4 – 6

1 tbsp rapeseed oil

500g (1lb 2oz) rump steak, cut into thin strips

1 red onion, thinly sliced

1 red pepper, deseeded and thinly sliced

1 red chilli, deseeded and thinly sliced

1 tsp cumin seeds (optional)

1 tsp cayenne pepper

1 x 400g (14oz) tin of chopped tomatoes

1 x 400g (14oz) tin of cannellini beans, drained and rinsed

3 tbsp sweet chilli sauce

1 tbsp chopped fresh flat-leaf parsley

sea salt and freshly ground black pepper

steamed rice, to serve

sour cream, to serve

tortilla chips, to serve

guacamole, to serve

1Heat the wok until it’s very hot. Add the oil, swirling it up the sides. Tip in the steak and stir-fry for 3 minutes, until sealed and just starting to brown. Add the onion and red pepper, then sprinkle over the red chilli, cumin seeds, if using, and cayenne pepper. Stir-fry for 2 minutes.

2Stir in the tomatoes and cook for another couple of minutes. Add the cannellini beans and sweet chilli sauce, then simmer for 5 minutes, until piping hot. Season to taste and stir in the parsley.

3To serve, spoon a mound of rice onto each warmed plate and make a well in the middle. Add the stir-fry chilli steak and pass around bowls of sour cream, tortilla chips and guacamole.



Beef and noodle stir-fry

This stir-fry has a lovely balance of flavours and textures for a quick, healthy, no-nonsense and tasty supper that all the family are sure to enjoy. Feel free to experiment with different kinds of noodles, such as udon or rice noodles.

SERVES 4

1 tbsp rapeseed oil

2 tsp sesame oil

4 x 100g (4oz) thin-cut sirloin steaks, trimmed and sliced into thin strips

2 garlic cloves, sliced

75g (3oz) chestnut mushrooms, trimmed and sliced

2 carrots, thinly sliced

400g (14oz) medium egg noodles

150ml (¼ pint) chicken stock (here)

2 tbsp soy sauce

2 tbsp oyster sauce

2 tbsp sweet chilli sauce

2 tsp toasted sesame seeds

1Heat the rapeseed and sesame oils in a wok or large frying pan. Add the steak and garlic and stir-fry for 3 minutes, until the meat is sealed. Add the mushrooms and carrots and cook for a further 5 minutes.

2Meanwhile, bring a large saucepan of salted water to the boil. Add the egg noodles and cook for 3 minutes, or according to the packet instructions, then drain and add to the beef and vegetable mixture in the wok, tossing to combine.

3Add the chicken stock to the beef and noodle mixture along with the soy, oyster and sweet chilli sauces and allow to heat through. Divide among warmed bowls and sprinkle with the toasted sesame seeds to serve.

MINCE TONIGHT!

Classic Italian lasagne

This dish needs no introduction, as the Irish have taken to it as if it was their own. This recipe makes two dishes, as I figure that if you’re going to the trouble of making it, you might as well freeze one or use it to feed a