Seasonal Suppers
Award–winning celebrity cook and author Donal Skehan serves up three nourishing and tasty autumn dinners with Asian and French flavours that are sure to wow the family.
Peanut Butter Satay Pork Noodles
Serves: 4
Time: 30 minutes
Ingredients
∂ 300g flat rice noodles
∂ 2 tbsp groundnut or vegetable oil
∂ 1 long red chilli, finely sliced
∂ 3cm piece fresh ginger, peeled and cut into thin matchsticks
∂ 2 cloves garlic, sliced
∂ 1 bunch spring onions, roughly chopped
∂ 500g pork mince
∂ 200g sugar snap peas
∂ 150g tatsoi or bok choi, sliced
∂ Large handful coriander leaves
∂ Small handful peanuts, roughly chopped
For the dressing:
∂ 4 tbsp sesame oil
∂ 2 tbsp soy sauce
∂ 2 tbsp fish sauce
∂ 2 tbsp crunchy peanut butter
∂ Juice of 2 limes
∂ 2 tbsp soft brown sugar
Method
1 Bring a pan of water to the boil and cook the noodles for 2-3 minutes then drain and rinse in warm water and tip into a serving bowl.
2 Heat the oil in a pan and fry the garlic, ginger, chilli and most of the spring onions for 5 minutes. Add the pork mince and increase the heat and brown all over.
3 While the mince is browning, mix all the ingredients for the dressing together in a bowl.
4 Add the sugar snaps, bok choi and a small splash of water and cook for 1-2 minutes. Pour over the dressing, leave to bubble for half a minute and add the noodles. If your noodles look slightly dry, don’t be afraid to add another splash of water. Scatter over the coriander, toss together and serve with a sprinkle of chopped peanuts.
Pressure Cooker Coq Au Vin With Brown Butter Parsley Pasta
A slightly simplified coq au vin, which relies on a full-bodied wine like a Malbec or Cabernet Sauvignon to infuse the chicken with depth and richness. Alternatively, serve this with crusty bread to mop up the sauce.
Serves: 4
Time: 35 mins
Ingredients
∂ 2 tbsp olive oil
∂ 8 chicken thighs, skin on
∂ 150g streaky bacon, chopped
∂ 4 garlic cloves, bashed
∂ 200g button mushrooms
∂ 4 carrots, cut into 2cm/ ¾ inch pieces on the diagonal
∂ A few fresh thyme sprigs
∂ 300ml full-bodied red wine
∂ 200ml fresh chicken stock
∂ Sea salt and black pepper
For the pasta:
∂ 350g pappardelle, cooked
∂ 75g butter
∂ Juice of 1 lemon
∂ A small handful of parsley, roughly chopped
∂ Sea salt and black pepper
Method
1 Heat the oil in a sauté pan over a medium heat. Generously season the chicken with salt and pepper, add it to the pan and brown all over. Remove the chicken from the dish and set aside.
2 Add the bacon to the pan and fry until golden, then add the garlic, mushrooms and carrots and fry for a couple of minutes until the mushrooms begin to soften. Add the red wine and, using a wooden spoon, scrape and incorporate any of the brown bits from the pan. Let bubble for a minute or so.
3 Arrange the chicken in the pressure cooker and pour over the liquid and contents of the frying pan along with the thyme sprigs and chicken stock. Seal and set to 'Pressure Cook' on high for 15 minutes. Let the steam release for 10 minutes and then unseal.
4 Once cooked, the chicken should be very tender and the sauce glossy and a little reduced. Keep warm.
5 When ready to serve, heat a high sided frying pan over a medium high heat and add the butter. Cook until it foams and turns a nutty brown before adding in the lemon juice, the cooked pasta and the parsley. Season with pepper.
6 Serve the chicken and noodles in large high-sided dishes with a little extra parsley if you wish and some salt and ground black pepper to finish.
One Pan Chicken & Mushroom Pie
Serves: 4
Time: 1 hour + cooling time
Ingredients
∂ 3 tbsp olive oil
∂ 8 skinless, boneless chicken thighs, diced
∂ 25g unsalted butter
∂ 1 onion, finely sliced
∂ 2 cloves garlic, grated
∂ 200g button mushrooms, halved
∂ 1 heaped tbsp plain flour
∂ 150ml white wine
∂ 1 tbsp dijon mustard
∂ 200ml chicken stock
∂ 150g frozen peas, defrosted
∂ 60ml double cream
∂ 200g spinach
∂ 375g all butter puff pastry
∂ 1 free range egg, beaten
∂ Sea salt and freshly ground black pepper
Method
1 Heat half of the oil in a 25-30cm ovenproof frying pan over a medium high heat. Season the chicken and brown all over. Set aside.
2 Add the rest of the oil and the butter to the pan and fry the onion for 5 minutes then add the garlic and mushrooms and fry for 5 minutes more until they are golden.
3 Stir the flour into the onions and then gradually add the white wine. Allow to bubble for a minute then stir in the mustard and return the chicken to the pan. Pour over the stock and cream and stir in the peas and spinach and allow to wilt then remove from the heat and cool until only just warm.
4 Heat the oven to 210°C/ fan 190°C. Roll out the pastry so it will fit over the pan. Place over the top of the filling, tucking it in around the edge.
5 Brush all over with beaten egg and make a small hole in the centre. Bake for 30 minutes until puffed and golden.
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