Food & Drink

Autumn tastes good with Niall McKenna’s seasonal recipes

Carrot and lentil soup, and chicken and chorizo stew - perfect for the chilly autumn days ahead

Niall McKenna's Chicken Chorizo Stew
Niall McKenna's chicken and chorizo stew

Rain or shine, there is nothing like a warm, homemade meal to brighten spirits (and impress your dinner guests). October is here and on these gloomy days, coming home to a hot meal is just what you need. As the leaves change colour and the sun sets sooner, use these two autumn-inspired recipes to embrace the natural change of the seasons – carrot and lentil soup, and chicken and chorizo stew.

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Carrot and Lentil Soup



Niall McKenna's Carrot and Lentil Soup
Niall McKenna's carrot and lentil soup

Ingredients

(Serves 4)

  • 3 tbsp of butter
  • 1 red onion
  • 1 garlic clove
  • 2 tbsp tomato purée
  • 500g carrots
  • 250g red lentils
  • 1.5l chicken stock
  • 125ml crème fraiche
  • Fresh coriander leaves

Method

  • Begin by melting the butter in a heavy saucepan on high heat.
  • Finely chop the red onion and garlic. When butter begins to bubble, add the onion and garlic. Cook for five minutes until the onion and garlic softens and browns.
  • Next, rinse and drain the red lentils and grate the carrots. Pour all of the chicken stock into a pot, adding the lentils, carrots, onion and garlic and bring to a boil.
  • Allow the dish to simmer for 40 minutes until the lentils are soft. Afterwards, remove from heat and blend the soup. Once smooth, return to a low heat and serve with a dollop of crème fraiche.
  • Sprinkle the soup with finely chopped coriander leaves.
  • Season to taste and serve.

Read more: Chef Niall McKenna on his first cookbook and his plans for a new Belfast restaurant - plus recipes from What’s It All About?

Niall McKenna's Chicken Chorizo Stew
Niall McKenna's chicken and chorizo stew

Chicken and Chorizo Stew

Ingredients

(Serves 8)

  • 10 medium chicken thighs with skin on
  • Olive oil for cooking
  • 1 large onion, finely diced
  • 2 carrots, finely chopped
  • 2 sticks of celery, finely chopped
  • 280g of cooking chorizo, sliced
  • 375ml of red wine
  • 400ml of chicken stock
  • 1 tbsp of Dijon mustard
  • 1 tbsp of caster sugar
  • 1 can of butter beans
  • Fresh curly parsley, roughly chopped

Method

  • Start by preheating the oven to 150C and prepare the chicken thighs, removing any excess skin underneath the thigh.
  • Next, place a heavy-bottomed pot onto the hob on medium heat. Add 20ml of olive oil to coat the bottom of the pot.
  • Next, you want to cook off the chicken thighs, browning on all sides and once finished, remove them from the pot.
  • Remove some of the excess oil from the pot and bring the remaining oil to the heat again. Cook off the vegetables for three minutes until translucent and soft.
  • Add in the chorizo and cook for another five minutes.
  • After, add the red wine to the pot and bring it to a boil. Once boiling, reduce the heat to a simmer and add the chicken thighs, chicken stock, mustard and sugar. Give the pot a good stir and place in the oven for two hours.
  • The stew will become quite oily, so skim the top occasionally during cooking.
  • Finally, add the beans and return the pot to the oven for 20 more minutes.
  • Once cooked, taste and season the dish. When ready to serve, garnish with the chopped parsley. Finally, enjoy.