All posts tagged: chef

Recipe – Earl Grey Tea Cured Salmon by Stephen McAllister

This elegant starter recipe is a signature dish in Stephen McAllister’s restaurant ‘The Pig’s Ear’ in Dublin. He has kindly shared the secret to getting the beautifully delicate balance of the tea infusion just right in this recipe. Stephen said: ‘This salmon recipe has been on The Pig’s Ear menu in some way, shape or form ever since we opened in 2008 and has always been a big hit with our guests. It’s also a great dinner party starter as all the work is done ahead of time leaving you free to mingle with your guests.’ Earl Grey Tea Cured Salmon, Apple, Cucumber, Yogurt & Dill Ingredients : (serves 4) 500g organic Irish salmon, skin off & pin boned Zest of 1 orange and 1 lemon 70g sea salt 90g sugar 30g dill or fennel Tea from 2 Earl Grey tea bags 100g yoghurt strained in a muslin cloth over night 1 Granny Smith apple, sliced into crescent shapes 1 cucumber, one half sliced thinly length ways, seasoned with salt to soften The other peeled and …

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 …

Restaurant review: The Vintage Kitchen, Poolbeg Street, Dublin 2

This is a restaurant review from my previous website from March 2013. It was a special evening as I met my dear friend Paolo Tullio (R.I.P). You will find his review of the restaurant here. Ar dheis Dé go raibh a anam. THIS was a blustery, rainy night that you wouldn’t be leaving a toasty house for, if at all possible. But the promise of an evening in the company of Paolo Tullio, and a quick scan of ‘The Vintage Kitchen’s’ menu was more than enough to get the brolly out. The Vintage Kitchen is only taking baby steps in getting its name out there in Dublin. However, if they keep the kind of standard we enjoyed, there will be some trouble in getting a table. Situated on Poolbeg Street, conveniently beside Mulligan’s pub (perfect for a digestif), it’s got a few achingly cool little touches. They play only vinyl records, and you can bring your own which they (might) play. If you’re cool enough. It was joyous to hear The Ronettes in a restaurant. …

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 …

Restaurant Review: The Chef’s Table at The Pig’s Ear, Dublin 2.

Stephen Mc Allister is a talented boy. I’ve known him since the days when I was making his tea as a runner on ‘The Restaurant’ series for RTE, back in 2007. He was, like the other kitchen team chefs Gary O’Hanlon and Louise Lennox, essential to magic of the show and making the guest chef feel relaxed. So I made good tea. Fast forward, and while I was lucky enough to get to produce and direct the show, he went on to open the wonderful ‘The Pig’s Ear’ restaurant on Nassau Street. It is my brother’s favourite restaurant and a place where I have had many a treasured evening. Stephen is very good at keeping his supreme talents hidden. He is modest and any compliment is met with a ‘Ah go ‘way,’ but his food won’t let him away with that humble nonsense. He’s recently opened the very special ‘Chef’s Table’ at the top of the restaurant. It seats eight people in a gorgeous room overlooking Trinity College. I have had the good fortune to …