All posts filed under: Recipes

Wild Garlic Table Cookery School, Ramelton, Co. Donegal

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This article was origianlly published in The Irish Times on August 05 2017.   Imagine learning to cook in an Edwardian bank building where the kitchen is the original banking hall and the old safe cleverly doubles as the cool spot to store potatoes. “Wild Garlic Table” is a new cookery school and catering company run by Ballymaloe-trained Pauline Sugrue in her family home in Ramelton, Co Donegal. Home happens to be an early 1900s bank, which she and her husband Michael renovated some years ago keeping as many of its original features intact as possible. From the first weighty, solid knock of the original front door handle there is a unique feeling as you pass through the entrance hall with original tiling and stained glass into this five-bedroom listed house. Sitting proudly by the river Lennon which runs into Lough Swilly, it has been restored with remarkable love and attention to fine detail by the Sugrues that ensures you feel the reverence of the building. “The house was built in the 1903 in Edwardian …

Recipe – Mustard and coriander cured salmon by Wade Murphy, 1826 Adare

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With the abundant smoked salmon at every social occasion over the festive season, it feels just about the right time to introduce it to the taste buds again. And this showstopper of a recipe from the exceptionally talented chef Wade Murphy from 1826 Adare is one hell of a way to serve it. Curing your own salmon might seem like a lot of work but it is so deliciously worth it. The key is to start with excellent salmon and treat it with some love and care. Mustard and Coriander Cured Clare Island Salmon -1826 Adare No. of portions: 4-6 Ingredients For the oil: This is best prepared 2 days in advance 2 carrots peeled and finely sliced 1 medium red onion finely sliced 1 stick celery finely sliced 1 teaspoon mustard seeds 1 teaspoon coriander seed ½ teaspoon juniper berries 2 bay leaves finely sliced 1 sprig fresh thyme vegetable oil/ olive oil Method Marry the half vegetable oil and half olive oil with half of the herbs, vegetable and spices. Leave in the …

Recipe – Domini Kemp – Crab salad in baby gem parcels

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One of my very favourite people, Domini Kemp, has shared this delicious recipe for a crab salad. Shellfish and Summer are a heavenly match and this is great for dinner parties and outside entertaining, the Tabasco adds a gorgeous punchy finish. Crab salad in baby gem parcels by Domini Kemp This dish, featuring baby gem is a great bit of party grub. Mixing the crab salad with some crème fraiche and a little splash of anchovy sauce (my new secret ingredients for mega-umami hits) and Tabasco was really delicious. This was a great dish to have instead of a “starter” as friends just grabbed one along with a napkin and wolfed in. It is also extremely quick and handy as you can easily buy frozen crab meat in plenty of fishmongers and supermarkets. Just thaw it out, wash your hands really well and have a little search and rescue for any excess shell. It’s not entirely necessary (unless you run a professional kitchen and are in the restaurant business) but every now and then you …

Recipe – Coffee cake

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One of my favourite things is a cup of scalding hot, delicious coffee, the type you could inhale all day, and a slice of buttery, indulgent coffee cake. This recipe is one I make based on two of my favourites from the queens of baking, Darina Allen in Ballymaloe and Mary Berry. I leave out walnuts because I can’t bear them, but like to decorate with pecans. Coffee cake with mascarpone icing Ingredients 250g real butter, softened 300g self-raising flour 4 eggs, beaten 250g light soft brown sugar (Or I like to use 100g dark muscovado sugar and 150g caster sugar) 1 tsp real vanilla extract 200ml of very strong coffee, (real or instant) cooled For the mascarpone icing  250g mascarpone 500g icing sugar Cooled, sweetened coffee to taste Cocoa powder to decorate Pecan nuts to decorate (optional) Method Preheat oven to 180C or Gas mark 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat the butter and sugar together until light, pale and creamy. Add the vanilla extract. …

Recipe – The ultimate pancakes by Gary O’Hanlon

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Happy Pancake Tuesday! Chef Gary O’Hanlon shares his recipe for the ‘Pancakes to end all pancakes.’ Don’t be shy with the maple syrup. Gary says these pancakes are ‘next level amazing.’ Pancakes with Berries, Vanilla Cream, Nutella and Maple Syrup What you’ll need 1 10 or 12 inch non-stick pan (the heavier the better) 1 bowl 1 whisk 1 ladle 10g of butter per pancake A sieve A bottle of Maple syrup A jar of Nutella Large serving plate Ingredients Berry Compote 10 raspberries 10 blueberries 10 blackberries 5 strawberries diced up. 2 tsp caster sugar. Mix everything together very slowly until the sugar dissolves and there’s a lovely sheen to your berries and set aside. Pancake Batter 3 eggs 100g caster sugar (you can add a little more if you prefer them sweeter but bear in mind we’ll also be using sweetened cream & maple syrup) 400 ml full fat milk 100-200g of flour. 2 tsp icing sugar Method For the cream Add all the ingredients to a bowl and blend with an electric …