All posts tagged: recipes

Recipe – Coffee cake

One of my favourite things is a cup of scalding hot, delicious coffee, the type you could inhale all day, and a slice of buttery, indulgent coffee cake. This recipe is one I make based on two of my favourites from the queens of baking, Darina Allen in Ballymaloe and Mary Berry. I leave out walnuts because I can’t bear them, but like to decorate with pecans. Coffee cake with mascarpone icing Ingredients 250g real butter, softened 300g self-raising flour 4 eggs, beaten 250g light soft brown sugar (Or I like to use 100g dark muscovado sugar and 150g caster sugar) 1 tsp real vanilla extract 200ml of very strong coffee, (real or instant) cooled For the mascarpone icing  250g mascarpone 500g icing sugar Cooled, sweetened coffee to taste Cocoa powder to decorate Pecan nuts to decorate (optional) Method Preheat oven to 180C or Gas mark 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat the butter and sugar together until light, pale and creamy. Add the vanilla extract. …

Recipe – Domini Kemp – Ham hock terrine with celeriac remoulade and salsa verde

The very wonderful, talented and beautiful Domini Kemp shares this fantastic recipe for Ham hock terrine with celeriac remoulade and salsa verde and how she discovered it in The Wild  Honey Inn, Lisdoonvarna. Ham hock terrine with celeriac remoulade and salsa verde A few years ago, I finally made it to The Burren, in Co. Clare, for the first time.  I felt like some crazed tourist, oohing and aahing at the breathtaking views, and was delighted to find plenty of gorgeous places to eat. One of the best was the Wild Honey Inn in Lisdoonvarna, where chef Aidan McGrath’s ham hock terrine was, hands down, the nicest I’ve ever had: moist, unctuous and not too ‘hammy’, and perfect with his celeriac remoulade and salsa verde.  When I left, I asked for the recipe, and true to his word, Aidan sent it up, ready for my grubby paws to test. It really is an absolute winner.  Capers, cornichons, parsley, shallots and English mustard all play their part in lifting this keenly priced meat into something light …

Recipe – Chocolate cardamom mousse by Shane Smith

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 …

The Mc Bride Guide

A dish to comfort – Macaroni and Cheese

It’s one of those days to stay within a close distance of a roaring fire or a duvet or both. It’s a day for being kind to yourself and those you love. This is one of my favourite dishes to make on a rainy day in October, not July. Yes, we should be sipping margaritas and dreaming up barbecue marinades for later this evening, but Mac and Cheese will be enough to soothe our longing for sunshine. For now anyway. I don’t bother with the bechamels and the likes for this, it’s too much fuss. My motto is, if in doubt add more cheese. I thank Jamie Oliver for the inspiration behind this one – I’ve added a few different things to mine over the years and this is the result. Go on, be kind to yourself.   Macaroni Cheese Ingredients 500 g macaroni (do not try to cut penne in half like I have before) 1tsp of freshly chopped thyme 1tsp of freshly chopped parsley 100 g Parmigiano Reggiano cheese, freshly grated (keep a good …

The perfect korma – a recipe by Sunil Ghai

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 …

The perfect burger

Ah, the burger. So often overlooked, so often dismissed on the menu, the restaurant and sometimes even the table. It seems it only gets its crown when we present it at a barbecue, or in a U.S. diner when it’s royal regalia of cheese, mustard, tomato, gherkin and ketchup make us savour it like rightful king it is. Everyone has their own little take on a burger recipe. This is one of my favourites from Chef Gary O’Hanlon. Try it tonight in your kitchen or on the barbecue, it will thank you for it.     Cheese Burger Sliders with Red Onion Mayonnaise & Cheddar   When it comes to burgers the best meat to fat ratio that you are looking for is 85% meat and 15% fat. Don’t worry about the fat content as most of it will render during the cooking process and it’s that little bit of fat that will flavour the burger. I’ve added a little twist here and used little sliders. It’s a lovely way to serve them. If you …

Summertime can only mean it’s time to barbecue

Tis’ the season to grill and be glorious. While it might not be a scorcher every day, it’s important to make the most of those snatches of sunshine with good friends, good food and as little blackened banana in tin foil as possible. I was lucky enough to attend the Prime by Aldi restaurant at Taste of Dublin this year where Gary O’Hanlon was chef. I fell in love with this meltingly delicious lamb cutlet dish which is absolutely perfect for your Summer barbecue. Spring Lamb Rack Chops, Roast Spiced Sweet Potato, Bok Choy, BBQ Molasses 6 Spring Lamb Rack Cutlets Marinade ingredients 100g thyme 3 garlic cloves crushed 100ml olive oil Blend the marinade ingredients together and toss the lamb cutlets through   For the Spiced Sweet Potato Ingredients 1 large sweet potato, peeled and diced 4tsp brown sugar 4tsp chilli powder 100ml olive oil few knobs of butter   BBQ Molasses Ingredients 200g brown sugar 2 punnets cherry tomatoes 100ml balsamic vinegar salt and pepper to tatse 2 red onions, sliced water to cover …