Why not treat your mammy to a delicious home-cooked meal this Mother’s Day with these mouth-watering Mother’s Day recipes!
Show off your culinary skills and make your mother proud with a tantalising three course meal for two and give thanks for of all the breakfasts, lunches and dinners she’s made for you over the years.
Starter: Spiced Beetroot and Feta Tarts
- 6 beetroots (about 750g), roughly the same size, scrubbed and trimmed but not peeled
- 4 garlic cloves, unpeeled
- 4 tbsp olive oil, plus 2 tsp
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 5 onions, peeled, halved and finely sliced
- 320g pack rolled all-butter puff pastry
- 1 tbsp harissa
- 2 tsp sherry vinegar
- 1 egg, beaten
- 1 tsp nigella seeds
- ½ x 200g block vegetarian feta, crumbled
For the dressed leaves
- 2 tbsp extra virgin olive oil
- 2 tbsp tahini
- juice 1 lemon
- 1 tbsp clear honey
- 3 red chicory, sliced
- 100g bag watercress
- Heat oven to 200C/180C fan/gas 6. Rub the beetroots and garlic cloves with 2 tsp olive oil. Wrap in a double layer of foil, adding 5 tbsp water into the package. Place in an ovenproof dish and bake for 2 hrs or until tender. Test them by inserting a small sharp knife. When the beetroot is cool enough to handle, gently rub off the skins. Set aside, saving the garlic cloves.
- Meanwhile, heat a small frying pan. Toast the coriander seeds for a few mins until aromatic, then grind using a pestle and mortar. Toast the cumin seeds, leave them whole and mix in with the coriander.
- Heat 3 tbsp olive oil in a frying pan, add the onions, toasted spices and some seasoning. Cook very gently for 30 mins or until the onions are soft and golden.
- Unroll the pastry and cut out 4 large circles using a 12cm cookie cutter (or use a small sharp knife to score round a bowl or plate). Place the pastry circles on a baking- parchment-lined baking sheet. Gently score a 1cm border around each and prick the centre area with a fork. Bake in the oven for 10-15 mins. Meanwhile, mix the harissa, vinegar and remaining 1 tbsp olive oil in a small bowl. Thinly slice the beetroot. Remove the pastry bases from the oven and carefully press down the middle areas with the back of a spoon to flatten.
- Squeeze the garlic cloves out of their skins and stir into the onions. Spread this mixture evenly into the tarts, then layer on the beetroot slices in a circular pattern, slightly overlapping them. Brush the harissa mix onto the beetroot, then brush the egg on the border and sprinkle with the nigella seeds. Bake in the oven for a further 12-15 mins until the pastry is cooked and golden.
- To make the salad, whisk together the extra virgin olive oil, tahini, lemon juice, honey, seasoning and 1 tbsp water. Toss the chicory and watercress in the dressing. Remove the tart from the oven, scatter over the feta and serve alongside the leaves.
Main Course: Easy One-Pot Chicken Casserole
- 8 bone-in chicken thighs, skin pulled off and discarded
- 1 tbsp oil
- 5 spring onions, sliced
- 2 tbsp plain flour
- 2 chicken stock cubes
- 2 large carrots, cut into batons (no need to peel)
- 400g new potato, halved if large
- 200g frozen pea
- 1 tbsp grainy mustard
- small handful fresh soft herbs, like parsley, chives, dill or tarragon, chopped
- Put the kettle on. Fry the thighs in the oil in a casserole dish or wide pan with a lid to quickly brown. Stir in the whites of the spring onion with the flour and stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle. Throw in the carrots and potatoes, bring to a simmer. Cover and cook for 20 mins.
- Take off the lid and simmer for 15 mins more, then throw in the peas for another 5 mins. Season, stir in the mustard, green spring onion bits, herbs and some seasoning.
Desert: Salted Caramel Chocolate Torte
- 175g digestive biscuits
- 85g butter, melted
- 397g can caramel
- 1 tsp sea salt, plus extra to serve
- 300g plain chocolate (70% solids), broken into chunks
- 600ml tub double cream
- 25g icing sugar
- 2 tsp vanilla extract
- salted caramel chocolates, to decorate
- single cream, to serve (optional)
- Line the base of a deep, round 20cm loose-bottomed cake tin with a circle of baking parchment. Line the sides with one long strip that comes just above the sides of the tin – staple or paper clip where the strip overlaps to hold it in place.
- Crush the biscuits in a plastic bag or bowl with the end of a rolling pin. Stir into the melted butter, then evenly press into the bottom of the tin. Chill for 10 mins.
- Reserve 2 tbsp of the caramel. Stir the sea salt into the remainder and spoon into the centre of the biscuit base. Gently spread so the base is evenly covered but a visible 1-2cm border of biscuit remains around the edge. Chill for 20 mins while you make the chocolate layer.
- Gently melt the chocolate in a large heatproof bowl over a pan of barely simmering water. Stir 1 tbsp of the cream into the reserved caramel, then cover and chill until ready to decorate. Once the chocolate has melted, turn off the heat but leave the bowl where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce. Sift in the icing sugar and stir in with the vanilla extract. Lift off the heat and let the mixture cool for 10 mins.
- Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre. Then ladle or pour in the rest and gently shake to smooth the surface. Chill for at least 5 hrs or up to 24 hours until firm.
- Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved caramel-cream mixture into a small food or freezer bag. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. Chill until ready to serve. Scatter with a pinch or two of sea salt before serving, then thinly slice. Eat with a drizzle of single cream, if you like.
The above recipes are sourced from BBC Good Food.