Weekend Foodie: Putting some spice into the New Year
This weekend’s supper may well be frugal in terms of ingredients, but it’s packed full of personality nevertheless, says Dianne.
Let’s be honest, the first month of the New Year can be quite drab, after the frivolity of December and the run up to festive season. January is not a barrel of laughs, as we all count the cost of Christmas – financially and around the waistline!
This weekend’s supper may well be frugal in terms of ingredients, but it’s packed full of personality nevertheless. Elegant linguine strands are coated with a classic dressing of olive oil, garlic and chilli and topped with flat parsley and Parmesan to finish. This is simplicity in itself in the making, but makes an impact on the plate. A few ingredients go a long way here, in a dish that makes the perfect antidote to all the richness of the foods of Christmas.
Dessert is also a lighter alternative to everything we have been eating in the last few weeks. Simple and seasonal fruits like clementines and pomegranate make for a zingy dessert that gets baked in the oven. Crunchy almond butter adds a seasonal nutty slant. These little parcels can be served as they come straight from the oven, but be careful when opening to avoid any steam caught inside the parcels. Serve with natural yogurt for a tangy accompaniment. These two light but punchy flavoured dishes will put the spring back in your step, if you’re a little lethargic after all the celebrations!
- 400g linguine
- 90mls extra virgin olive oil
- 3-4 garlic cloves, peeled and finely chopped
- Good pinch dried red chilli flakes (or to taste)
- Sea salt and freshly ground black pepper
- 1 tbsp chopped flat parsley
- Fresh Parmesan for grating
- Cook the pasta in lightly salted boiling water till just al dente.
- When it’s almost ready, make the dressing.
- Heat oil in a pan over low heat.
- Add garlic, and saute gently for a minute, stirring. Don’t let it burn.
- Add chilli and cook for a further minute, stirring.
- Remove from heat.
- Drain the pasta, leaving a little water still clinging to the strands.
- Stir pasta into frying pan to coat with oily mix.
- Season and add parsley.
- Divide between warmed bowls and finish with grated Parmesan.
- 8 clementines
- 2 ripe pomegranates
- 2 tbsp semi-dried apricots, snipped
- 6 tsp crunchy almond butter
- Chopped pistachios for serving (optional)
- Peel and segment the clementines.
- Halve pomegranates and scoop seeds from each half into a bowl.
- Cut four squares of paper large enough to hold a portion of fruit each and enclose.
- Divide clementines, pomegranate and semi-dried apricots, if using, between the paper squares.
- Add knob of nut butter to each one and squeeze over the juice of half an orange.
- Gather the edges of the parcel together and fold to enclose.
- Place on a baking sheet and bake in a pre-heated oven, Gas 4 350F 180C for 15 minutes or until the fruit is tender.
- Pop parcels onto four plates and carefully open each one a little at the top to allow steam to escape before serving.
- Serve with pistachio nuts for scattering. Natural yogurt is a good accompaniment.
If you’ve given up the booze for dry January as part of your New Year's resolutions for 2026, you can still enjoy a sip with this. These days, alcohol free options are plentiful and well made, so you don’t feel like you’re missing out on the real thing. I love Gordon’s 0.0% alcohol free gin, especially served over ice in a gin goblet with Elderflower tonic and a slice of lime or lemon. You could certainly enjoy one of these before the pasta. It’s an elegant drink which you could even sip with the pasta, as the ice coolness and hint of sweetness from the elderflower tonic will calm the spicy chilli tastes. Find Gordon’s 0.0% alcohol free gin in Supervalu stores, €17.50 for a 70cl bottle. If you fancy a booze free beer instead, go for Rheinbacher Pilsner, a light and zingy beer which will work well with the piquant heat of the pasta. From Aldi stores, a 6x 330ml carry out pack costs just €2.99.
Linguine 500g: €1.25
Extra Virgin Olive Oil 500mlsL €5.49
Garlic net: 99c
Dried Chilli flakes 28g: 79c
Parmesan cheese 150g: €3.49
Total: €12.01
Clementines 1kg: €3.99
Pomegranate x 2 pcs: €1.98
Dried apricots 250g: €2.99
Almond butter 170g: €5.49
Total: €14.45
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