This week, I’m honing in on economical yet flavourful light lunch concepts. The advent of spring sees an array of fresh ingredients gracing the supermarket aisles. Of these, asparagus, a rapidly growing shoot rich in natural sugars and a distinct taste, is what I eagerly anticipate annually. It is only available for a brief period in Ireland, from the beginning of April till mid-May; thanks to scientific advancements, the season lasts longer than the traditional few weeks.
To some, asparagus is deemed as a luxurious vegetable, reserved for notable events or restaurant visits. My perspective diverges from this. Given its fleeting season, I utilize asparagus ubiquitously while it’s accessible. With such a plentiful stock, we can be confident that these luscious spears are Irish, have negligible carbon footprint, are optimally ripe for consumption and most affordable; who wouldn’t fall in love with it? A piece of advice for those boiling asparagus, a dash of sugar combined with salt in your water mitigates any potential tartness.
In creating one of this week’s dishes, I’ve been influenced by my guilty indulgence, the gas station jambon. The common perception that chefs exclusively relish gourmet foods is erroneous, especially when it comes to satiating our own hunger. It’s inexplicable, but those tepid, cheesy, fluffy packages of delight are a comforting treat while on the go. Though their components are far from special, their gratifying impact is profound.
The aftermath usually involves wiping a floor littered with pastry crumbs whenever my spouse borrows the car. Regardless, this recipe involves premium puff pastry, Coolea cheese from County Cork, and seasonal asparagus, which provides an interesting twist to our usual gas station go-to. These can be prepared in large quantities and can be enjoyed chilled accompanied by a salad for lunch. Surprisingly, they turn out rather well when cooked in an air fryer.
Another dish involves herbed mushrooms filled with creamy Cooleeney cheese, an excellent cow’s milk cheese sourced from the splendid county of Tipperary. Mushrooms are another ingredient that packs a flavour punch exceeding their cost, and this recipe only takes a few minutes to prepare, making it an ideal main dish for a late April lunch. For those not strictly vegetarian, they also serve as a sophisticated side for traditional meats.