Irish chefs on the quick and easy no-cook dishes you can make at home in minutes
Chef and food writer Domini Kemp is also a fan of making dips, and keeps a jar of toasted pumpkin seeds to add texture to salads. “I love making dips and dressings that I can dunk raw vegetables, leaves or good bread into. Rich blue cheese dressings for bitter leaves or creamy chickpea dressings for root vegetables. Toasting pumpkin seeds with tamari turn them into a savoury style crunch which is great sprinkled over salads and dips to add umami texture.
Given that I might be boiling the kettle for tea, I break the no-cook rule sometimes and use that steamy liquid to rehydrate some fine couscous and make a more substantial salad. You can use a cube to turn the water into stock, add enough to almost cover the couscous and top the bowl with clingfilm or a tight-fitting lid.
Once it has rehydrated, fluff it up, stir in some harissa paste or spice, chopped tomatoes, cucumber and red onion, a big handful of chopped soft leaf herbs, and some chopped olives and feta, for a filling Greekish salad. A drizzle of olive oil and a spritz of lemon juice are good additions.Greek salad and couscous is also on the summer menu at the home of chef and restaurateur Paul Flynn and family.
Smoked or tinned fish is a really useful store cupboard and fridge staple in a hot spell. Chef and Irish Times columnistsuggests making hot smoked Goatsbridge trout and kale caesar wraps, subbing in some sturdy lettuce leaves if raw kale is a step too far. TV chef and soon-to-be cookbook author Mark Moriarty also goes down the Caesar salad route for a hot night no-cook dinner. “I like to make it classic, with Ortiz anchovies.
Chef Jordan Bailey has a more lightweight option for an evening meal in the garden: “A jug of sangria, and eat the fruit.
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