Making the most of seasonal food - Delicious dishes with Imelda Tynan

Delicious Dishes with Imelda Tynan

Delicious Dishes with Imelda Tynan

At the moment the garden and tunnel is laden with tomatoes, apples, basil, peppers & way too many courgettes so everything we cook at the moment must include some of these vegetables.

Panfried Chicken with Lemon & Cous Cous

4 Large Chicken Fillets

10oz Cous Cous

1 pint Chicken Stock

1 Red Onion, sliced

2 Cloves of Garlic, crushed

2 Courgettes, sliced

10 Cherry Tomatoes

1 Yellow Pepper, chopped

1 Bunch Mint, chopped

1 Bunch Coriander, chopped

Juice of 2 Lemons

Olive Oil

Salt & Pepper

Preheat the oven 200⁰. Bring the stock to the boil, place the Cous Cous into a mixing bowl and add the stock. Put the red onion, courgettes, cherry tomatoes, garlic and salt and pepper with a drizzle of olive oil onto a hot baking tray and roast for 20 minutes. Season the chicken with salt & pepper and panfry on both sides until cooked, when cooked leave to rest in the pan in its own juices. Take the bowl of Cous Cous and add the chopped mint, coriander and the lemon juice, next add in the tray of vegetables including the juices and stir together. Pour the Cous Cous into a shallow dish and on top place the sliced chicken fillets, drizzle over the juices from the pan and serve.

Roast Tomato Soup with Basil

15 Tomatoes, any variety but preferable home grown, quartered and chopped

2 Bell Peppers, sliced

1 small Onion, sliced

2 Cloves Garlic, crushed

Bunch Fresh Oregano

Bunch Fresh Basil

2 Pints Chicken Stock

Olive Oil

Salt & Pepper

Preheat the oven to 200⁰. On a large roasting place all the ingredients except the basil and stock and roast for about 50 minutes until all the ingredients are nice and soft. Next pour the stock onto the roasting tray and add the fresh basil and pour into a saucepan, bring back up to the boil on the hob and cook for 15 to 20 minutes, check seasoning and using the hand blender you can blitz to a nice consistency. Serve with a drizzle of olive oil, a grating of fresh parmesan cheese and some crusty fresh bread.

Baked Apple & Cinnamon Cake

10oz Butter

10oz Caster Sugar

10oz Self Raising Flour or 10oz Tritamyl Self Raising Gluten Free Flour

2tsp Baking Powder or 2tsp Gluten Free Baking Powder

4oz Fresh White Breadcrumbs or 4oz Gluten Free Breadcrumbs

5 Eating Apples, peeled and chopped

Juice of 1 Whole Lemon

2oz Demerara Sugar

3 Large Free Range Eggs, beaten

1 level tsp Cinnamon

Preheat the oven to 180⁰. Line a 10” round spring back tin with greaseproof paper, bottom and sides. Place the butter and sugar into a mixing bowl and beat until light and fluffy, in a bowl mix the apples, brown sugar, cinnamon and lemon juice together and set aside. Gradually add the eggs to the butter and sugar mix sieve the flour and baking powder together and add to the mix and pour into the lined tin. Place the apple mix on top of the cake mix, then cover with breadcrumbs and a little more brown sugar, bake for 50 minutes, leave to cool before serving. Serve with double whipped cream.




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