Stuck For Something To Cook Tonight? Here Are 3 New Recipes To Try
Dinner is about to get seriously delish thanks to these gorgeous recipes from The Wonky Spatula cookbook!
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Like the rest of us, I’m sure at this stage in 2020, you’re at your wits end trying to think of innovate and tasty things to whip up for dinner.
There’s really only so many times you can have the same chicken curry or vegetable stir fry in a row, before you really can’t stomach the look of it entirely.
And so, to avoid any situation like the above, Nicola Halloran, the foodie guru behind “The Wonky Spatula: Cook Healthy, Live Happy”, has kindly shared with us some gorgeous recipes from her brand new book which hit shelves earlier this month.
Mongolian Beef (Serves 2)
A play on a recipe from one of my favourite Asian restaurants – using ribeye steak.
This is a great little one for a quick and easy Friday night in, the steak can be subbed for any cut of meat you have to hand but if you can I really recommend trying it with ribeye… It’s drool worthy!
2 ribeye steaks, cut into strips 1 red onion, finely sliced 2 peppers, finely sliced Large handful of mushrooms, finely sliced 4 spring onions, finely sliced For the sauce: 2 tsp arrowroot powder 1 tsp sesame oil 4 cloves of garlic, minced 2 inches of ginger, grated 2 chillies, finely sliced 1 cup of coconut aminos 2 tbsp honey
1. Heat a large pan with some olive oil, sear the steak with a good pinch of coarse sea salt 1–2 minutes per side before setting aside.
2. In the meantime, add all of the sauce ingredients to a small pot, bring to the boil and all to simmer while you prepare the rest of the dish.
3. Lightly sauté the onion, peppers and spring onions for 4–5 minutes until they start to soften.
4. Add the mushrooms and cook the veggies for a further 2–3 minutes before adding in the sauce.
5. Finally add the beef to the pan and cook a further couple of minutes until the beef is cooked to your liking, serve and enjoy!
HAWT and sticky wings
900g chicken wings, 1/4 cup Frank’s Red Hot Sauce, 1/4 cup honey, 2 heaped tbsp whole grain mustard
1. In a large bowl combine hot sauce, mustard and honey.
2. Add the wings to the bowl and cover in the mixture.
3. Preheat the oven to 220°C, place the wings on a baking tray skin side up and bake for 8 minutes before flipping over and cooking for a further 8 minutes.
4. Remove from the oven, flip back over to skin side up and brush with any remaining marinate before baking for a further 6–8 minutes until crispy, serve and enjoy!
Sweet Potato Gnocchi with Lemon, Pine Nuts and Sage butter (Serves 6–8)
This is one of those recipes that will make you do a happy dance around the kitchen once you try it – the ultimate comfort food.
800g sweet potato, peeled and cut into wedges 1 tbsp olive oil 2 cups of ground almonds (200g) 1 cup arrowroot powder (60g) 1 cup coconut flour (60g) ½ tsp garlic granules 1 tsp baking soda 1 egg
150g grassfed butter Large handful of fresh sage leaves 4 cloves of garlic Juice of ½ lemon Zest of 1 lemon Large handful toasted pine nuts Pinch of coarse sea salt and cracked black pepper
1. Lay the sweet potato on a baking tray, drizzle with olive oil and sprinkle with some coarse sea salt and cracked black pepper.
2. Bake the sweet potato in the oven at 200°C / 400°F for 15 minutes until tender.
3. Remove from the oven and mash before allowing to cool slightly.
4. Once the mash has cooled down add to a large bowl and combine with the ground almonds, arrowroot powder, coconut flour, garlic granules and baking soda.
5. Next beat the egg and combine thoroughly until all the ingredients form a nice ball.
6. Place in the fridge to chill for a couple of hours, or even overnight if you can spare the time!
7. To make the gnocchi, dust a chopping board with some extra coconut flour, slice the dough into equal sections. Roll each of those sections out on the coconut flour into a 1-inch rope, before cutting each rope into 1-inch pieces and set aside.
8. Once all the dough has been cut, use a gnocchi paddle or fork to create indentations in the gnocchi.
9. Next, bring a pot of water to a boil with a pinch of salt, before adding in the gnocchi stages.
10. Let it cook for a couple minutes, once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon. (Continue this process until you have cooked all of the gnocchi)
11. The final step is where all of the flavour for this dish comes from! Heat a large pan (big enough to fit all of the gnocchi, or do this in two batches) add the butter and allow to melt, once the butter is nice and hot add the sage leaves and allow to crisp on each side for about 30 secs.
12. Remove the sage and set aside before adding the garlic, lemon juice and zest followed by the pine nuts.
13. Toss in the gnocchi, season with salt and pepper and allow to brown for 2–3 minutes.
14. Serve and enjoy with the crispy sage leaves as your garnish!
And there you have it!
The Wonky Spatula, Cook Healthy, Live Happy is priced at €20 and is available nationwide now.
If you’re on the hunt for some more recipes, click here for our latest roundup.
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