All posts tagged: Recipe

Recipe – Mustard and coriander cured salmon by Wade Murphy, 1826 Adare

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With the abundant smoked salmon at every social occasion over the festive season, it feels just about the right time to introduce it to the taste buds again. And this showstopper of a recipe from the exceptionally talented chef Wade Murphy from 1826 Adare is one hell of a way to serve it. Curing your own salmon might seem like a lot of work but it is so deliciously worth it. The key is to start with excellent salmon and treat it with some love and care. Mustard and Coriander Cured Clare Island Salmon -1826 Adare No. of portions: 4-6 Ingredients For the oil: This is best prepared 2 days in advance 2 carrots peeled and finely sliced 1 medium red onion finely sliced 1 stick celery finely sliced 1 teaspoon mustard seeds 1 teaspoon coriander seed ½ teaspoon juniper berries 2 bay leaves finely sliced 1 sprig fresh thyme vegetable oil/ olive oil Method Marry the half vegetable oil and half olive oil with half of the herbs, vegetable and spices. Leave in the …

Recipe – Domini Kemp – Crab salad in baby gem parcels

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One of my very favourite people, Domini Kemp, has shared this delicious recipe for a crab salad. Shellfish and Summer are a heavenly match and this is great for dinner parties and outside entertaining, the Tabasco adds a gorgeous punchy finish. Crab salad in baby gem parcels by Domini Kemp This dish, featuring baby gem is a great bit of party grub. Mixing the crab salad with some crème fraiche and a little splash of anchovy sauce (my new secret ingredients for mega-umami hits) and Tabasco was really delicious. This was a great dish to have instead of a “starter” as friends just grabbed one along with a napkin and wolfed in. It is also extremely quick and handy as you can easily buy frozen crab meat in plenty of fishmongers and supermarkets. Just thaw it out, wash your hands really well and have a little search and rescue for any excess shell. It’s not entirely necessary (unless you run a professional kitchen and are in the restaurant business) but every now and then you …

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 – 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 …

Recipe – Derry Clarke – Roast spicy, sweet and sour chicken

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There’s nothing like roast chicken to soothe the soul. Chef Derry Clarke, owner of Dublin’s Michelin Star l’Ecrivain, has kindly shared this lip-smacking recipe for spicy, sweet and sour roast chicken to warm up your Sunday lunch. He suggests serving it with roasted vegetables seasoned with spices and it is also delicious with a Mediterranean cous cous. Ingredients 1 whole chicken (not too big: about 1.3 – 1.8 kg or 3-4lb) For the paste: 2 red chillies (- and chopped) 2 tablespoons of curry powder or any spice mix 50g ginger chopped 6 cloves garlic chopped 2 tablespoons brown sugar 2 tablespoons chopped thyme 1 tablespoon chopped sage 1 tablespoon sea salt 3 tablespoons olive oil 2 tablespoons white wine vinegar Method Preheat oven to 190C Mix all the paste ingredients together except the oil and vinegar. Rub the chicken with the olive oil and vinegar and sprinkle the dry mixture over the chicken. Season with some freshly ground black pepper. Roast the chicken for about two hours (30- 35 minutes per 500g/ 25 – …