All posts tagged: Recipe

Recipe – Rack of lamb with sweet potatoes by Sunil Ghai

Published by

This delicious lamb recipe by Ananda’s Sunil Ghai is a lovely Friday supper or an extra special Sunday lunch. The warm sweetness of the spices brings a delicious dimension to the dish. Happy weekend cooking! Rack of lamb with sweet potatoes and chickpeas by Sunil Ghai Serves 4 Preparation time: 20 Cooking time: 30 minutes    Ingredients 4 lamb racks 2 tbsp mustard oil 1 tsp red chilli powder 1 tsp coriander powder ½ tsp garam masala Salt to taste 150g chickpeas, soaked in water overnight 1 bay leaf 1 black cardamom 1 clove 1 tsp salt 100ml vegetable or mustard oil 6 cloves 2 bay leaves 3 black cardamoms 200g onions, sliced 15g ginger-garlic paste 1tsp coriander powder 1tsp red chilli powder 1 tsp cumin powder 1 sp salt 200g tomatoes, chopped 2tbsp coriander leaves, chopped ½ tsp garam masala (Bengali) 500g sweet potatoes 50g tbsp honey Salt   Method Soak chickpeas in water and salt overnight. Drain the water and start with fresh water and spices and boil the chickpeas until cooked. Set …

Recipe – Earl Grey Tea Cured Salmon by Stephen McAllister

Published by

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 – Chocolate cardamom mousse by Shane Smith

Published by

Chocolate mousse is one of my favourite desserts. I love this is clever and elegant take on it by Fallon and Byrne’s Head Pastry Chef, Shane Smith. The addition of cardamom, a spice indigenous to southern India and Sri Lanka, gives this delicious dessert a gentle, sweetly spiced dimension. Shane is from Lavey in Co. Cavan and has run many pastry sections around the country including the The G Hotel in Galway and Knockranny House Hotel in Westport. You’ll find more of his recipes on thetaste.ie, The Anglo Celt newspaper and on his Facebook page. I have been a huge fan of Shane since he brightened up my birthday with a gorgeous little cake when we worked together a few years ago. He has the kind of innate talent where I can imagine him doing Croquembouche with his eyes closed. He is a bright star in his profession, and I look forward to seeing him shine. Milk chocolate cardamom mousse with fresh raspberries Makes 6 Ingredients 200ml single cream 4 cardamom pods (crushed) 200g good quality …

Summer starter recipe: Seared Tuna Niçoise by Gareth Mullins

Published by

The Marker Hotel’s superbly talented Executive Chef Gareth Mullins shares this elegant starter recipe which is perfect for a Summer dinner party. Seared Tuna Niçoise with Lusk Apple Balsamic and Quail Egg This recipe will serve four people as a starter Preparation time: 1 hour Ingredients 400g tuna For the salad 100g Green beans (topped and tailed) 4 x quail eggs 2 x plum tomatoes (sliced into 8 wedges) 50g pitted black olives 1 x shallot finely sliced 4 x anchovies 200g small new potatoes cooked and sliced Chopped Parsley   Garlic mayonnaise Lusk apple balsamic Olive oil     Cook the potatoes in boiling water until soft. Top and tail the green beans, place in boiling salted water for 2 minutes and refresh in iced water. Drop the quail eggs into boiling water for 3 minutes and refresh in iced water until chilled.   To cook the tuna, take from the fridge half hour before cooking allowing the fish to come to room temperature. Put a medium pan on the stove and heat until …

The perfect korma – a recipe by Sunil Ghai

Published by

Sunil Ghai is Ireland’s most renowned Indian chef and if you’ve visited his restaurant Ananda in Dundrum, Dublin, you’ll know why. He was born in Gwalior in central India and joined the Jaipur group in Ireland in 2001. He designed the menu for Ananda with Michelin star chef Atul Kochhar, creating an exciting harmony of traditional recipes and flavours while incorporating some delicate Irish influences like the Goats cheese Tikki with St. Tola cheese from Co. Clare. It’s a triumphant example of how to respect where you’ve come from, while using the best bounty from your new home. Here he shares his recipe for the perfect chicken korma with a hint of lavender: Korma by Sunil Ghai Ingredients   Chicken supremes/breasts diced     450 gms For the marination 1tsp salt ​ ½ tsp​ cardamom powder 200ml buttermilk a few seeds of lavender Ingredients for korma sauce 250g/10oz onion ​​​ 120g/5oz cashew nuts ​​(soaked) 80g/3oz melon seeds ​​(soaked) 2 green chillies ​​​ 2-3 garlic cloves, peeled and crushed ​​​​ 6-7 cardamom pods ​​​ ½ tsp fennel seeds …