Learn How to Cook like Kevin Dundon

Confit Onion in red wine and goat cheese tart1_preview

In honour of next week’s ‘Cooking with Kevin Dundon’ event to celebrate the launch of the Hoover Candy Vision Oven, we’ll be posting some of Kevin’s favourite recipes on the blog over the course of the next week.

‘Cooking with Kevin Dundon’ takes place next Saturday, January 20th, at the Harvey Norman Flagship store in Tallaght. It’s completely free to attend but spaces are limited and you must register ahead of the day. You can find out more information here.

And now for the recipes!

Roasted Butternut Squash & Chorizo Soup

There’s nothing nicer than a bowl of comforting soup and the hint of chorizo in this recipe adds a warm spicy flavour that’s delicious!  If you prefer a vegetarian option just omit the chorizo.

1 medium butternut squash, halved, seeds removed
3 tbsp. Olive oil
150g Chorizo Sausage, diced in large chunks
2 medium onions, chopped
4 cloves of garlic, crushed
5 sprig of thyme
60ml white wine
2 litres vegetable stock, warmed
1 tbsp. smoked paprika
1 tbsp. crème fraiche
Sea salt and fresh ground pepper


  1. Preheat the oven to 180°C/350F/Gas Mark 4. Cut the butternut squash in half lengthways, make incisions in the flesh and place on a roasting tray. Drizzle with 2 tbsp. olive oil and add the chorizo sausage and salt and pepper. Roast in the oven for 45 minutes to 1 hour until the butternut squash soften and browned.
  2. Meanwhile in a saucepan, over medium heat, warm 1 tbsp. olive oil with the onions, garlic and thyme. Cook until caramelized for 10 -15 minutes. Add the white wine and 2/3 of the water or stock. Simmer for 5 minutes until the onions soften. Remove from the heat until the butternut squash is ready. When the squash is roasted, remove the pulp from the skin using a spoon and add it to the liquid, bring to the boil then remove from the heat. Using a hand blender, blitz until smooth. Add the remaining stock until the right consistency for you has been achieved (if you prefer a thick soup you might not need any further stock). Check the seasoning and add some smoked paprika if needed.
  3. Serve immediately with a tablespoon of crème fraîche on the top.


Confit Onion in Red Wine & Goats Cheese Tart

The marmalade element of this recipe is very tasty and can be served on its own with cold meat, cheese etc. Sometimes I like to mix it through some creamy potatoes to create a caramelized onion mash. Serves 4

4 medium red onions, peeled and thinly sliced.
50g dark brown sugar
3 tablespoons red wine vinegar
500ml red wine
1 packet of puff pastry-thawed naturally
150g goat’s cheese
2-3 leaves fresh sage
salt and pepper
80g salad leaves to serve
2 tbsp. balsamic vinegar
1 tbsp. olive oil


  1. Preheat the oven to190C/375F/Gas Mark 5. In a large pot place the onions, sugar, red wine and vinegar. Allow the mixture to come to the boil and then simmer for about 15 minutes or until most of the liquid has evaporated off and the onion have a cooked red cabbage consistency. Make sure that you stir it occasionally to prevent anything sticking to the base of the pot.
  2. Then, Roll out the puff pastry and cut out 4 large discs. Place the discs on a baking tray and spoon in the red onion marmalade -not too much because it tends to leak. Crumble over the thin slice of goat’s cheese on top and sprinkle parmesan and sage. Season with a little black pepper.
  3. Bake for 15-18 minutes or until the pastry is golden brown and the cheese and onion mixture is bubbling. Serve with a large green salad and drizzle with balsamic and olive oil.

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