All posts tagged: donegal

Recipe: Eton Mess by Gary O’Hanlon

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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 …

My Favourite Spring Recipe – By Chef Gary O’Hanlon

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My colleague from RTE ‘The Restaurant’ and friend Gary O’Hanlon, talented head chef of Viewmount House, Co Longford has chosen his favourite Spring recipe: ‘This is without doubt one of my favourite things to cook on a night off. It’s simple and absolutely packed with flavour. Happy cooking, Gary xx Friendly Farmer Chicken Picatta with Broccoli, Champ Potatoes and Flat Parsley Ingredients For Picatta 2 chicken breasts butterflied and batted out thin juice of 1 lemon 1 cup loose flat parsley roughly chopped 3 tbsp of mini capers and 2 tbsp of the caper juice 1/2 cup flour drizzle of rapeseed oil 1/2 pint of dry white wine 4/5 knobs of butter salt and pepper to taste For the Mash 4/5 medium to large potatoes splash of milk/cream salt and white pepper 4 scallions sliced finely on the bias Garnish 1 whole carrot peeled and halved 1 x 2 inch piece of courgette cut into quarter 1 purple potato parboiled or alternatively use a piece of butternut squash for colour 6 florets of broccoli Method …

Restaurant crush: Harry’s, Donegal

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There are meals to forget, to fight over, to break up over, to douse with salt, and soothe with wine. And there are meals in Harry’s. My parents excitedly told me about Harry’s in Bridgend, County Donegal, before Christmas. This place had fresh Donegal fish. They had locally sourced produce and reasonable prices. I was keen. We made a trip in that deliciously frustrating lull after Christmas when you’re bored, stuffed full of cranberry sauce and on the constant verge of a row, or having one, with a loved one. Awkward meals and box set escapism. Fish was a good compromise. We set out with lunch on our mind to Bridgend. It is over an hour’s drive from my home in North West Donegal, towards Greencastle and Derry. Starving and cranky, we were welcomed by Donal Doherty who runs it with Kevin. The chef at the helm of the humming open kitchen is Raymond Moran. Friendly smiles and presentation of wine lists resulted in a long exhale. And then the menu. It sang out like …