One-pan Sausage Casserole
(Serves 4)
- 2 tbsp. oil
- 12 Irish pork sausages
- 2 red onions, cut into wedges
- 5 Maris Piper potatoes, diced
- 1 cooking apple
- 3 garlic cloves, chopped
- 1 tbsp. wholegrain mustard
- 110ml apple cider or vegetable stock or apple juice
- 200ml cream
- 2 sprigs thyme
Preheat a large pan over a medium heat. Drizzle some oil and add the sausages, onions and potatoes. Sear for 3–5 minutes until coloured on all sides. Add the apple, garlic, mustard, apple cider, cream and thyme. Season well. Add a lid and simmer for 10–15 minutes until fully cooked through. Check the seasoning and enjoy one of the best traditional Irish recipes immediately.
My Granny’s Fish Pie with Egg and Cornflakes Topping
If you prefer to use mashed potato topping, have the mashed potato prepared in advance.
(Serves 4)
- 1 tbsp. oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 tbsp. fresh celery, chopped
- 1 clove of garlic, chopped
- 2 spring onion or baby leeks, chopped
- 100g smoked trout, cut into small pieces
- 300g mixed fresh fish, cut into bite-sized chunks
- 120ml white wine
- 175ml cream
- 1 lemon juice and zest
- 1 egg, hard-boiled, peeled and chopped
- 50g/2oz cornflakes, lightly crushed
- 25g/1oz breadcrumbs or chopped day-old bread
- 2 tbsp. flat-leaf parsley, chopped (optional)
- Salt and freshly ground black pepper
In a saucepan, over medium heat, drizzle the oil and add the onion, carrots, celery, garlic and leeks. Sauté for 2–3 minutes until translucent. Add the smoked fish and diced fish. Stir once. Add the white wine and cream. Season well and bring to the boil. Simmer for 3–5 minutes until the fish turns opaque and flaky. Remove from the heat. Add some lemon juice and zest and check the seasoning. Transfer into the ceramic dish. Next, prepare the topping. In a bowl, combine the breadcrumbs with the cornflakes, hard-boiled egg, a little lemon zest, parsley (if using) and a drizzle of oil. Season well with salt and pepper. Scatter the mixture over the fish and place immediately in the oven for 15–20 minutes until piping hot and crispy.
Mum’s Ultimate Egg Cheese Toastie
(Serves 2)
- 2 thick slices of batch bread
- 2 tsp. Dijon mustard
- 2 egg whites
- 200g cheddar cheese, grated
- Salt and pepper
- Salad leaves or spinach leaves to serve
Preheat the oven or grill to 220˚C. Toast the slices of bread. Spread some mustard on the bread and place on a baking tray. In a bowl, beat the egg white until light and fully set. Fold in the cheese and season with salt and pepper. Top each bread slice with the mixture and place in the oven for 1–2 minutes until melted and browned. Serve immediately with a sprinkle of salt and some salad leaves.
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