Niall McKenna's peri peri chicken with crispy potatoes, and pork ribs with quince glaze and sage
WITH the noticeable change in weather this week, these two wholesome dishes are perfect to enjoy on the sofa on a cold, wet evening.
The first recipe, peri peri chicken with crispy potatoes, is one of our favourite 'fake-away' dishes to make on the weekends and with the cost-of-living crisis on our minds it will save some money on unnecessary takeaways.
Both spicy and fragrant in flavour, this tasty dish is quick and easy to prepare.
The second recipe uses pork ribs, a cheap but delicious cut of meat. When cooked with quince glaze and sage, it elevates the flavour of the meat to a whole new level.
While many associate ribs with being cooked on the barbecue in summer, they can also be cooked in the oven and served with a seasonal side salad or chips throughout the year.
For more information about free cookery demonstrations at Waterman Cookery School, visit www.waterman.house
PERI PERI CHICKEN WITH CRISPY POTATOES
1.5kg chicken, butterflied
550g waxy potatoes, washed and thinly sliced
4 thyme sprigs
2tbsp olive oil
Peri peri marinade
3 cloves garlic, chopped
1 pinch dried chilli flakes
1tbsp smoked paprika
60ml lemon juice
1tbsp red wine vinegar
60ml olive oil
Fresh black pepper
GREEN CHILLI DRESSING
2 long green chillis, rough chopped
Bunch of coriander leaves
1tsp olive oil
1tbsp lemon juice
60g sour cream
Start by preheating the oven. Make up the peri peri marinade for the chicken by placing the garlic, chilli, paprika, lemon juice, vinegar and oil into a food processor and blend to a smooth paste, tasting with salt and pepper to season.
Reserve about half of the marinade and brush the rest over the chicken.
Place the chicken on a greased baking tray and leave to the side.
Place the potatoes, thyme and oil into a bowl and toss, seasoning with salt and pepper. Spread the potatoes evenly over a second baking tray.
Place both the potatoes and chicken into oven and roast for 15 minutes. Remove the chicken and turn upside down and baste with the reserve marinade.
Place back into the oven and continue to baste the chicken until all of the marinade is used.
Remove from the oven once the potatoes and chicken are cooked through.
Make the green chilli dressing by placing the chilli, coriander, oil and lemon juice into a food processor and blend to a smooth paste.
Add in the mayonnaise and sour cream and mix by hand, serving with the chicken and the potatoes.
PORK RIBS, QUINCE GLAZE AND SAGE
2kg middle cut pork ribs - ask your butcher
150g sea salt
5 bay leaves
1 stick cinnamon
3 star anise
1/2 bulb garlic
Few springs thyme
2 litres chicken stock
Fresh black pepper
200g membrillo paste (quince) melted
50ml red wine vinegar
Sage leaves, torn
Start by cutting the ribs into three bone pieces and place on a baking tray, covering with salt. Cover in clingfilm and leave to marinade for 90 minutes.
Wash the salt off the ribs with cold running water and pat dry. Place in a large pot, adding all of the herbs and garlic. Cover in chicken stock and if not fully covered, add in water.
Place the pan on the hob and bring to the boil. Skim off any impurities and reduce to a simmer, covering the top of the pot with a foil cartouche. Cook for a further two hours until the meat is tender.
Once cooked, remove from the pot and leave to dry. Pre-heat the oven to 200C and place the ribs on a baking tray drizzling with olive oil. Place in the oven and roast for 30 minutes turning over halfway through.
Remove from the oven and baste with the quince and vinegar. Pop the ribs back into the oven for 10 minutes. Remove to baste one more time and leave to sit for five minutes before serving.
Serve with salt, pepper and torn sage leaves.