All posts filed under: Recipes

The perfect korma – a recipe by Sunil Ghai

Sunil Ghai is Ireland’s most renowned Indian chef and if you’ve visited his restaurant Ananda in Dundrum, Dublin, you’ll know why. He was born in Gwalior in central India and joined the Jaipur group in Ireland in 2001. He designed the menu for Ananda with Michelin star chef Atul Kochhar, creating an exciting harmony of traditional recipes and flavours while incorporating some delicate Irish influences like the Goats cheese Tikki with St. Tola cheese from Co. Clare. It’s a triumphant example of how to respect where you’ve come from, while using the best bounty from your new home. Here he shares his recipe for the perfect chicken korma with a hint of lavender: Korma by Sunil Ghai Ingredients   Chicken supremes/breasts diced     450 gms For the marination 1tsp salt ​ ½ tsp​ cardamom powder 200ml buttermilk a few seeds of lavender Ingredients for korma sauce 250g/10oz onion ​​​ 120g/5oz cashew nuts ​​(soaked) 80g/3oz melon seeds ​​(soaked) 2 green chillies ​​​ 2-3 garlic cloves, peeled and crushed ​​​​ 6-7 cardamom pods ​​​ ½ tsp fennel seeds …

The perfect burger

Ah, the burger. So often overlooked, so often dismissed on the menu, the restaurant and sometimes even the table. It seems it only gets its crown when we present it at a barbecue, or in a U.S. diner when it’s royal regalia of cheese, mustard, tomato, gherkin and ketchup make us savour it like rightful king it is. Everyone has their own little take on a burger recipe. This is one of my favourites from Chef Gary O’Hanlon. Try it tonight in your kitchen or on the barbecue, it will thank you for it.     Cheese Burger Sliders with Red Onion Mayonnaise & Cheddar   When it comes to burgers the best meat to fat ratio that you are looking for is 85% meat and 15% fat. Don’t worry about the fat content as most of it will render during the cooking process and it’s that little bit of fat that will flavour the burger. I’ve added a little twist here and used little sliders. It’s a lovely way to serve them. If you …

Summertime can only mean it’s time to barbecue

Tis’ the season to grill and be glorious. While it might not be a scorcher every day, it’s important to make the most of those snatches of sunshine with good friends, good food and as little blackened banana in tin foil as possible. I was lucky enough to attend the Prime by Aldi restaurant at Taste of Dublin this year where Gary O’Hanlon was chef. I fell in love with this meltingly delicious lamb cutlet dish which is absolutely perfect for your Summer barbecue. Spring Lamb Rack Chops, Roast Spiced Sweet Potato, Bok Choy, BBQ Molasses 6 Spring Lamb Rack Cutlets Marinade ingredients 100g thyme 3 garlic cloves crushed 100ml olive oil Blend the marinade ingredients together and toss the lamb cutlets through   For the Spiced Sweet Potato Ingredients 1 large sweet potato, peeled and diced 4tsp brown sugar 4tsp chilli powder 100ml olive oil few knobs of butter   BBQ Molasses Ingredients 200g brown sugar 2 punnets cherry tomatoes 100ml balsamic vinegar salt and pepper to tatse 2 red onions, sliced water to cover …

Recipe: Eton Mess by Gary O’Hanlon

Gary O’Hanlon, chef at Viewmount House in Longford shares a perfect summer dessert recipe, a summer cracker!   Eton Mess An English classic that traditionally is made with strawberries it was served at Eton College at the annual cricket game against the pupils of Harrow School. Bananas were also used and in fact initially it was made without meringue but that came about around the 1970s. As time has gone on and as I often say, there are no rules in cooking. If you want to put your own little twist on things always feel free to do so. If you have any fruit left over or about to go off simply pick up some cream, meringue nests and away you go. It can be strawberry Eton Mess, banana Eton Mess,  blackberry Eton Mess or simply everything I found sweet in my fridge Eton Mess. A summer cracker. Mixed Berry Eton Mess Ingredients 1 meringue nest (store bought is fine or one you made yourself) 6 raspberries 4 strawberries 6 blueberries 6 blackberries 200ml cream the scrapings of half a vanilla …

Spring Recipe by Michelin Chef : Derry Clarke. Rack of lamb, Roasted Vegetables, Red wine jus

Fancy something a little special this weekend? This is a delicious, mouth watering Spring recipe by the superb Michelin Star chef, Derry Clarke of l’Ecrivain restaurant in Dublin. Seasoned Rack of Lamb with Roasted Vegetables in a Red Wine Jus Note: The cooking time depends on how big your rack of lamb is, and how rare you want it cooked. Rack of lamb should be cooked rare, or at most medium rare. A rough guide is 25 minutes for every 450g of meat; this also depends your oven. Ingredients: 1 (4 bone rack of lamb) allow for 2 per person 2 tbsp of fresh rosemary, finely chopped 2 tbsp of fresh thyme, finely chopped 2 bay leaves 4 cloves of garlic. (2 for the lamb, 2 for the baking tray) Olive oil 3 carrots, peeled and sliced 3 onions, peeled and sliced 6 potatoes, peeled and quartered 2 sticks of celery, diced For the Jus: 20g butter 1 shallot, chopped 1 tbsp of sugar 200ml juice from the roasting tray 200ml Red wine 200ml Ruby …