All posts tagged: caitriona mcbride

Recipe – Michael O’Meara – Monkfish poached in saffron nage with langoustines, cockles and mussels

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Michael O’Meara, the talent behind Oscar’s Seafood Bistro in Galway, recently published one of the finest seafood cookery books I have seen, an absolute must for any seafood lover’s Santa list this year. ‘SEA Gastronomy Fish & Shellfish of the North Atlantic’ is a beautiful journey through the precious bounty we have surrounding our island with everything you could possily dream of from the sea. Here he shares this very tasty, and very pretty monkfish recipe. Monkfish poached in saffron nage with langoustines, cockles and mussels  Serves 1 170g monkfish fillet, fully trimmed and cut into bite size pieces 5 fresh cockles in the shell 5 fresh mussels in the shell 3 langoustines, medium-sized 75ml turbot stock or fish stock 40ml white wine 40ml fresh cream 40g kale, lightly blanched and refreshed 40g spinach, lightly blanched and refreshed 10g samphire 4 sugar snap peas, lightly blanched and refreshed 1g powdered saffron 25g butter Sea salt and black pepper, freshly ground, to season The French term à la nage translates as ‘while swimming’ and refers to …

Recipe – Domini Kemp – Ham hock terrine with celeriac remoulade and salsa verde

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The very wonderful, talented and beautiful Domini Kemp shares this fantastic recipe for Ham hock terrine with celeriac remoulade and salsa verde and how she discovered it in The Wild  Honey Inn, Lisdoonvarna. Ham hock terrine with celeriac remoulade and salsa verde A few years ago, I finally made it to The Burren, in Co. Clare, for the first time.  I felt like some crazed tourist, oohing and aahing at the breathtaking views, and was delighted to find plenty of gorgeous places to eat. One of the best was the Wild Honey Inn in Lisdoonvarna, where chef Aidan McGrath’s ham hock terrine was, hands down, the nicest I’ve ever had: moist, unctuous and not too ‘hammy’, and perfect with his celeriac remoulade and salsa verde.  When I left, I asked for the recipe, and true to his word, Aidan sent it up, ready for my grubby paws to test. It really is an absolute winner.  Capers, cornichons, parsley, shallots and English mustard all play their part in lifting this keenly priced meat into something light …

*CLOSED* Wineport Lodge competition – Winner announced soon

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Would you like to win a break away to the luxurious Wineport Lodge in Glasson, Co. Westmeath? The bank holiday is now a distant memory, the nights are already far too short so this is the perfect chance to win a gorgeous treat! This gorgeous prize includes one overnight stay for two people sharing, with a delicious dinner in the Wineport restaurant and breakfast the next morning. I’ve been lucky enough to stay in this Blue Book listed hotel, and the lucky winners have a treat in store seeing the sienna streaked sunset on the terrace or waking up by the serene waters of Lough Ree. Fans of ‘The Restaurant’ TV series will be familiar with The Wineport Lodge which hosted the show for many happy years. THIS COMPETITION IS NOW CLOSED. Terms and Conditions Entrants must be 18 years or over This prize cannot be exchanged for cash Entry to win is via Twitter or Facebook The closing date for entries is midnight on Tuesday 03rd November 2015 Entry for this competition is free …

In praise of kindness

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I am always heartened by the kindness that occurs every day if you look for it. Despite the ugly and horrific things we read and see, it is happening all around us. Is it the person who puts their change in the charity box at the till? Is it the person who cancels their plans to be with a friend who is having a rough time? Is it the parent who donates their bone marrow to their sick child? Is it the person who brings you a coffee because you are tired, or sad, or just because it’s Saturday? Is it the locals who rally round a family when they have lost someone they love? It is all of these things. It is one of the single most rewarding and healing connections we can make, or have, with another person. Being kind is being vulnerable, it is forgiveness, sacrifice, selflessness and rewarding. And there can never be enough of it. People will always respond to kindness because if you are treated kindly you are instantly …

Recipe – Derry Clarke’s Chocolate fondant with Rum and Pecan Ice Cream

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There was a little girl, Who had a little curl, Right in the middle of her forehead. When she was good, She was very good indeed, But when she was bad she was horrid. – Henry Wandsworth Longfellow Longfellow’s description of the little girl and her curl also reminds me of chocolate fondants. A tricky, temperamental creation that can be glorious or utterly horrendous.  This is my favourite chocolate dessert and certainly is hard work to pull off, getting the gooey, rich, decadent centre just right, not too soft, firm on top but not overcooked, not too sweet and not too bitter.  This recipe from Derry Clarke, owner of Dublin’s Michelin star restaurant l’Ecrivain is a stunning dessert and paired with the boozy Rum and crunchy pecan ice-cream a total knockout for any dinner party. Very good, indeed. Ingredients: 1 lb dark chocolate ½ lb butter ½ cup cream flour 1 cup sugar 5 eggs Ice cream ingredients: 50g of ground pecans 50ml dark rum 4 egg yolks 250ml milk 250ml double cream 100g castor sugar …