All posts tagged: themcbrideguide.com

Interview with Donegal Chef Brian McDermott

Donegal chef Brian McDermott from Donegal has recently published his fantastic cookbook “Donegal Table,” we caught up for a chat all about Brian and why this book, and his home county, are so important to him. 1. Tell me about yourself and your background in food? I have been a chef for 25 years and went to college Killybegs Catering College. I’m passionate about good, honest food cooked simply and sourced locally. I’m from a family of 12, my Mum was a cook on her Dad’s potato farm so she taught me a lot about cooking and eating what could be grown on the farm. 2. Who inspired you to get into food? “Harrys” Restaurant in Bridgend , Co. Donegal. I was an early school leaver and got a job as a kitchen porter in “Harrys” and within a year they talked me into going to catering college. I’m forever grateful to Mr Harry Leo Doherty. 3. How did the diagnosis of your heart condition affect you, and your career choices? When I was diagnosed …

Red hot – perfecting the red lip

How to get the perfect red lip I adore red lipstick. It never ceases to enhance my mood or transform my outfit, it’s a little bullet of instant glamour. Ever since that the sugary smear of red “M&Ms” or smushed raspberries as “lipstick” before you were allowed to wear it, then graduating to the trashy pound shop efforts that made you look more disturbing than Dietrich; red has always been the lipstick look I wanted to master. Throw in a few years of getting it spectacularly wrong; seeing yourself in a nightclub bathroom at 2am with a less than precise pout will compound efforts to try to learn a thing or two about investing in getting it right. It is sexy, defiant, bold and can transform how you feel when you apply that dramatic kiss of poppy colour. And it’s always in style. Bernadette Mc Bride is an IFTA-nominated professional make-up artist and has worked on countless TV and film productions. She is also my Godmother and my go-to for any make-up advice or tips …

Recipe – Domini Kemp – Crab salad in baby gem parcels

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 …

A secret spot for a great martini – The Funky Fish on Dawson Street

Oh I do love a proper martini. And it’s all the sweeter when it is being created and served by someone who knows how. The barman in Dublin’s “The Funky Fish” bar which is tucked in like a secret to the back of The Seafood Bar by Wrights of Howth, makes one of the best I have ever had. A soothing haven for all martini lovers right in the centre of town. The Seafood Bar by Wright’s of Howth 35 Dawson Street, Dublin 2 http://www.theseafoodbar.ie T: 01 5312260

Dining in Donegal 2018

Donegal is magical, majestic and full of mischief. My home county is the most beautiful in the country. Of course I’m going to say that, but it’s true. You’ll find warm people, freezing North Atlantic waters crashing onto dreamy beaches, good food, cosy pubs, rich Gaeilge and the song and story that comes from it, and us. Then there are sights like Mount Errigal, Malin Head, Sliabh League and the magnificent Glenveagh National Park. Trust me, you haven’t lived until you’ve been warmed by a Donegal turf fire, its fizzing and crackly breath embracing you into the very heart of its mountains, its sea, its people and its soul. Grá mo chroí.   Here are some of my favourite restaurants: Harry’s Bar and Restaurant What can I say about Harry’s? I’ve written a longer piece here about this fine restaurant, but what makes it so special is how much they care. The owner Donal Doherty and head chef Derek Creagh are passionate about using local produce that comes from the surrounding area of Inishowen and …

Recipe – The ultimate pancakes by Gary O’Hanlon

Happy Pancake Tuesday! Chef Gary O’Hanlon shares his recipe for the ‘Pancakes to end all pancakes.’ Don’t be shy with the maple syrup. Gary says these pancakes are ‘next level amazing.’ Pancakes with Berries, Vanilla Cream, Nutella and Maple Syrup What you’ll need 1 10 or 12 inch non-stick pan (the heavier the better) 1 bowl 1 whisk 1 ladle 10g of butter per pancake A sieve A bottle of Maple syrup A jar of Nutella Large serving plate Ingredients Berry Compote 10 raspberries 10 blueberries 10 blackberries 5 strawberries diced up. 2 tsp caster sugar. Mix everything together very slowly until the sugar dissolves and there’s a lovely sheen to your berries and set aside. Pancake Batter 3 eggs 100g caster sugar (you can add a little more if you prefer them sweeter but bear in mind we’ll also be using sweetened cream & maple syrup) 400 ml full fat milk 100-200g of flour. 2 tsp icing sugar Method For the cream Add all the ingredients to a bowl and blend with an electric …

Forgiving and forgiveness

We are in the twilight of the season of goodwill, the season where we reconnect. We are to be good and generous, we embrace family and friends, old and new, and spread good tidings and kindness. Everything is amplified in two weeks of love and understanding and supposed to be a peppermint flavour of perfect. But, thankfully, life is not perfect and with reconnection comes memories, good and bad. We realise that some wounds have healed, some are nicked open, and forgiving, and forgiveness, can be a huge challenge during this period. A mince pie and gulp of mulled wine do not always help the spiky swallow of anger or pain in the name of Christmas. What is forgiveness? You wrong me, I wrong you. Whatever the response to either of these is where forgiveness lies. Forgiveness is hope. And about how much you care about the person, and they for you. The absolute key is the acknowledgment of the hurt. Then to apologise and to try to learn from it, and behave better. The …