Irish chef Mark Moriarty shares easy recipes for cooking during lockdown (2024)

IT’S been dubbed ‘at home haute cuisine’.

Since the lockdown took hold we’ve been cooking up a storm from our own kitchens.

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But do you need a little inspo?

Award-winning chef Mark Moriarty is on hand to give a survival guide of easy-to follow, uplifting recipes made from the contents of our fridges, cupboards and freezers.

He said: “It’s all about using what you already have in the kitchen cupboard and giving it a new lease of life, seeing as we can’t head to the supermarket as frequently as usual.

"I’m aiming to keep things simple, using three or four steps for each dish — but hopefully my experience as a chef and knowledge of ingredients can help elevate your cupboard essentials into a delicious dish.”

Here he shares easy recipes with FIONA ELLIS.

And if you want to see more, watch Cook-in with Mark Moriarty on Wednesdays on RTE One at 8.30pm.

CHEESY WHITE SODA LOAF

SERVES SIX

You Need:

• 500g plain white flour
• 1 tsp bread soda
• 2 tbsp salt
• 20ml olive oil
• 400ml buttermilk (if you can’t get buttermilk, add yoghurt and lemon juice)

Additional:

• 50g mature Irish cheddar cheese, grated
• 100g red Irish cheddar, cut into small chunks
• 100g leftover roast vegetables (carrot, squash, red pepper, parsnip)
• Handful of cooked spinach (or kale if you have it)

Optional:

• 50g mixed nuts (or any nuts)
• 1 tbsp chilli powder

METHOD: Mix the plain flour, bread soda and salt in a bowl.

Add the buttermilk and olive oil together and pour into a well in centre of dry mix

Use your hands to bring the mix together but don’t overmix, as the finished product will become dense.

Add any additional ingredients at this point and mix until it’s evenly distributed.

Place the mix on a floured surface and roughly shape into a circle, pat down the top of the dough.

Cut four small lines across the top of the dough to create eight wedge shapes, brush the wedge sections with a little extra buttermilk and sprinkle with chilli powder and salt.

Make sure to leave a gap where you cut the lines.

Bake in a preheated oven at 190°C for 30-35 minutes until the base sounds ­hollow to tap.

Cool on a wire rack, then tear and share.

SLOW-COOKED LAMB CURRY

SERVES FOUR

You Need:

• 1kg leg or shoulder of lamb diced
• 2 tbsp olive oil
• 5 tbsp coriander powder
• 5 tbsp curry powder
• 5 tbsp cumin powder
• 1 tbsp chilli powder
• 4 onions, peeled
• 8 cloves garlic, peeled
• 2 red ­peppers, seeds removed
• 2 tbsp Dijon mustard
• 2 beef stockpots
• 2 stock cubes
• 2 tins chopped tomatoes
• 2 red chilli, top removed (use dried if fresh unavailable)
• 1 sprig rosemary
• 200ml red wine vinegar
• 200g basmati rice
• 400g water

METHOD: Heat a large oven proof pot, add some oil and then caramelise the meat all over.

In a dry pan, toast the spices for one minute over a medium heat, add this to the browned lamb.

In a food processer or blender, add the chilis, onion, garlic, peppers, mustard and stock cubes.

Blend till a paste is formed. Add to the browned lamb.

Cook out over a medium heat for three minutes, then add the ­vinegar, followed by the tinned tomatoes and stockpots.

Finish by adding the rosemary. Bring this to the boil.

Place a lid on the ovenproof dish and cook at 150°C for three hours.

Once cooked, the meat will be tender, remove the herbs.

To cook the rice, first wash it off under cold water to remove the excess starch.

Bring the rice and water to the boil, then reduce the heat and cook under a lid for ten minutes until dry and soft.

BACON & GARLIC SPAGHETTI

SERVES FOUR

You Need:

• 200g dried pasta
• 100g rindless streaky bacon
• 4 cloves garlic, crushed
• 2 chilis, diced
• Large handful parsley, chopped (if available)
• 100g of grated Parmesan cheese
• 1 lemon juice and zest
• Olive oil.

METHOD: Place the pasta in boiling salted water, cook until just tender (around six minutes).

In a pot, heat the olive oil.

Cut the bacon into lardons, fry in oil until crispy.

Add the garlic and chili and cook over a medium heat for two minutes or until the garlic has started to turn golden. Season heavily.

Remove the pasta from the water and add to the oil mix, add a ladle full of pasta water, followed by the Parmesan, lemon juice, zest and parsley.

Season with some more olive oil, lemon and salt and serve in warm bowls.