Some appetising delicacies from bordbia.ie
Spicy chicken
Ingredients:
Four chicken breasts, part boned with skin on; two tablespoons of olive oil; a knob of butter; salt and freshly-ground black pepper; one onion, finely chopped; 3cm piece of fresh ginger, finely chopped; three cloves of garlic, finely chopped; two chillies, deseeded and finely chopped; three tomatoes, chopped; one teaspoon each of cumin and coriander seeds; five cardamom pods, cracked open and seeds removed (pods discarded ); 400ml tin coconut milk; two cloves; juice of two limes; one bunch of fresh basil leaves, chopped.
Method:
Put the oil and butter in a large frying pan over a medium-high heat. Season the chicken and fry until browned. Transfer to a plate.
Add the onion, ginger, garlic, and chillies to the pan and cook for two minutes. Stir in the tomatoes and allow them to cook for a minute or two. Grind the dry spices to a powder in a pestle and mortar. Add to the tomato mixture and cook for a minute. Add the coconut milk to the pan along with the browned chicken breasts. Season and simmer for 30 minutes, turning occasionally until the chicken is cooked through. Add the lime juice and basil leaves just before serving. Serve with rice and a green salad.
Steamed haddock with carrots and leeks
Ingredients:
Four haddock fillets, about 175g each; two tablespoons of lemon juice; two tablespoons of olive oil; four tablespoons of water; one garlic clove, finely chopped; one carrot, peeled and sliced into thin strips; one red pepper, sliced into thin strips; one leek, cleaned and sliced into thin strips; salt and freshly-ground black pepper and two tablespoons of flat-leaf parsley, finely chopped.
Method:
Place the lemon juice, olive oil, water, garlic, carrot, pepper, and leek in a large frying pan. Season with salt and pepper and bring to the boil. Lower the heat to a simmer and lay the fish fillets close together on top of the vegetables. Cover with a piece of baking parchment, then with a lid or a tray and cook for six to seven minutes until the fish is cooked — the flesh should be flaking.
Using a fish slice, gently transfer the fish to warmed serving plates. Add the chopped parsley to the cooking liquid then spoon this over the fish and you have your sauce. This is delicious served with some boiled new potatoes and sautéed spinach.
