All posts tagged: recipes

The perfect burger

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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

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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 …

Recipe – Smoked Gubbeen Soufflé

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I was lucky enough to spend a week in Ballymaloe Cookery School two years ago. And fell in love with food, Cork and found my food hero, Darina Allen. My whole attitude towards food, sourcing, saving and cherishing food changed in that sun blissed week in Shanagarry,East Cork. I learnt how to make mayonnaise, how to chop an onion and to always keep eggs at room temperature. I also got to taste Smoked Gubbeen in the same county it comes from with a glass of red wine outside the pink cottage where the group of us were staying on the grounds. The sun would go down on some very blessed and content cookery students every evening. It was one of the best week’s of my life and I dream of going back. I try to include cheese in most of my meals and this recipe is adapted from Ballymaloe’s http://www.cookingisfun.ie I’ve adapted it to include the delicious Smoked Gubbeen and it works a treat as an impressive dinner party starter: Smoked Gubbeen Soufflé 15g Parmesan …