It is back to school time again; can you believe it? So, for the next few weeks I am going to focus on meals that are easy to make, tasty, and, just as importantly, good value, given that it is an expensive time of the year for families.
We had a fantastic summer, but Connor and Lucia are both happy to be back in the school routine. They are now in second year in St Clare’s Comprehensive in Manorhamilton, Co Leitrim, and they both love it there.
Lots of our family went to Manorhamilton, and we are lucky to have such a good school in the area. It is a 20 minute bus ride for them in the mornings, and the bus stops at our front gate, so it could not be easier.
They may be twins, but they are very different, like chalk and cheese. Lucia will be totally organised in the morning and ready and waiting for the bus. Connor has to be practically dragged out of the bed to make it to the gate on time.
They can get lunch at school in the canteen, but sometimes, they make something like a goujon wrap themselves, which I like to see.
Connor really enjoys soccer at school and is very good at it. He got a prize last year and was thrilled – he must get that from me. Over the summer he did a soccer camp and loved every minute of it.
Meanwhile, Lucia did a two-week sailing course in Mullaghmore, which she really enjoyed. They had very active school holidays, and fortunately, they had a lot of friends around.
During the summer, I appreciate that I work close by. Amelda normally works front-of-house in the restaurant, and she is there for breakfast and enjoys meeting our guests. However, she takes the summer off to be at home more, and it works really well for us.
The children are no sooner back at school when my thoughts turn to Christmas. Next week I am looking forward to my annual visit to Hogan’s Farm in Co Meath, where the family rear the best free-range bronze and white turkeys that you will find anywhere. Sorry to mention Christmas already.
Banging recipes
Today, I have two quick and easy sausage recipes. There are so many delicious sausages to choose from these days in the supermarket or from your local butcher. My recipes with sausages are some of my most viewed ones online. This first one, sausage ‘nduja pasta, is one I made at home recently, and it went down a treat. This recipe can be on the table in less than 15 minutes.
I only found out about the ‘nduja sauce about five years ago, and it is delicious in a sauce or in a pizza topping. This parmigiana is one of my favourite cheeses, and I was delighted to meet some producers of this iconic cheese when I was filming in Italy.
The mascarpone gives a lovely creamy finish to the sauce. You can use any pasta you like with this meal, and it will cook very quickly.
The pot roasted sausage with butter beans is a sweet and smoky meal, and the ketchup gives it a bit of a kick. These bacon lardons are one of my favourite ingredients. We get our bacon in the restaurant from O’Neills in Wexford, and it is consistently delicious. I always use the Simply Better sweet and smoky seasoning, and I don’t think there is anyone else who sells it.
I have cooked this recipe with lots of different types of beans – haricot, kidney beans or black beans – and they really bulk the meal up. Sometimes I serve it with rice, but it is also delicious with mashed potatoes.
This is a great dish to make in advance. Simply prepare until ready to pop into the oven and store in the fridge for up to three days. Just remember to cook it for about 15 minutes longer when you take it from the fridge.
Ingredients: Serves 2-4
6 Irish pork honey and mustard sausages
1 tbsp virgin olive oil
1 jar Italian tomato and ‘nduja pasta sauce
4 tbsp creamy Italian mascarpone cheese
1 packet Italian fresh strascioni pasta
4 heaped tbsp Parmigiano Reggiano cheese, finely grated
A handful fresh basil leaves
Sea salt and freshly ground black pepper
Method
1. Heat a skillet pan over a medium to high heat. Using a small sharp knife, cut down the length of the sausages to remove from the casings. Add the oil to the pan and then add the sausages. Season, then cook for 6-8 minutes, breaking them up with a cooking spoon until sizzling and golden brown.
2. Cook the pasta in a large pan of boiling salted water for 4 minutes until ‘al dente’.
3. Stir the tomato and ‘nduja sauce into the sausages and allow to bubble up. Add the mascarpone and season to taste. Drain the pasta, reserving a cupful of the water, and fold into the sauce, adding enough of the reserved water to achieve a smooth sauce. Divide among bowls, then scatter over the Parmigiano and basil leaves to serve.
Ingredients: Serves 4
1 tbsp extra virgin olive oil
6 Irish pork spring onion and black pepper sausages
1 large onion, thinly sliced
1 pack dry cured unsmoked Irish bacon lardons
2 garlic cloves, finely chopped
1 tbsp blended sweet and smoky seasoning
1 carton chicken stock
2 heaped tbsp tomato purée
1 tin chopped tomatoes
2 tbsp handmade, hot ketchup
2 cartons butter beans, drained and rinsed
2 tbsp chopped fresh flat-leaf parsley
Achill sea salt and freshly ground black pepper
Sourdough baguette, to serve
Method
1. Preheat the oven to 200°C (400°F/Gas Mark 6). Heat the oil in a large non-stick frying pan over a medium heat and sauté the sausages for about 2 minutes until lightly browned. Transfer to a plate and set aside.
2. Add the onions and sauté for 4-5 minutes until softened. Add the bacon lardons and sauté for another 2-3 minutes until lightly golden. Stir in the garlic and sprinkle over the sweet and smoky seasoning and sauté for another minute.
3. Increase the heat, then pour in the stock and allow it to bubble down, allowing the liquid to reduce by half. Stir in the tomato purée, tomatoes and hot ketchup. Fold in the beans, then season to taste and bring to a simmer, stirring.
4. Transfer the bean mixture to a 25cm square ovenproof dish. Tuck in the sausages and bake for 25 minutes until the beans are bubbling and the sausages are cooked through. Scatter over the parsley and then bring straight to the table. Ladle into deep bowls and serve with chunks of the bread.