All posts tagged: gary ohanlon

Dressing up for ‘The Restaurant’

Going back to the Restaurant was a little bit like bumping into an old boyfriend, except I was given a little more warning so wanted to make sure it wasn’t dressed with a hoodie and last night’s mascara on my face. As a former producer and director, I had once enviously watched the diners from the kitchen while they sipped wine and commented on how rubbish or wonderful that night’s chef’s offering was for four years. Everyone who works on The Restaurant crew works very, very hard and the actual shoot day runs as a real restaurant with prep from early morning until the afternoon’s tastings and then diners arrive in the early evening and the kitchen kicks into service. I started as a runner on the series in 2008 and loved every step of the journey to becoming Series Producer in 2011 when I last worked on it. Seeing everyone again was a gorgeous reunion. Going on as a diner was as much exciting as it was nerve-wrecking. I was often asked ‘Where on …

The other yummy things at Christmas – recipes by Gary O’Hanlon

The roasties, the gravy, the cranberry sauce, the lovely sides and extra things that adorn the plates and fill the fridge and presses. One of my favourite things about eating at Christmas are the extras. I asked Chef Gary O’Hanlon from Longford’s Viewmount House (which recently became part of the Blue Book) for some recipes for some extra special festive extras. The delicious things that gild the Christmas lily. Here he shares his recipes for roast potatoes, brussels sprouts (that even impressed his in-laws) and a cracking recipe for an Espresso Martini. Goose Fat, Polenta Crusted Maris Piper Roasties Maris pipers hands-down make the best chips, best baked potatoes and the best roasties. Throw in the flavour from goose fat, herbs and the texture from the polenta and you’ll never make a roastie any other way again. Ingredients 10 peeled maris piper potatoes 4tbspn fine polents 200ml goose fat 4 sprigs of thyme 3 sprigs of rosemary Salt and pepper Method Cover the potatoes with cold water, season well, and boil gently until just cooked …

My Favourite Spring Recipe – By Chef Gary O’Hanlon

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 …