All posts tagged: themcbrideguide

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

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 …

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

The other yummy things at Christmas – recipes by Gary O’Hanlon

The roasties, the gravy, the cranberry sauce, the lovely sides and extra things that adorn the plates and fill the fridge and presses. One of my favourite things about eating at Christmas are the extras. I asked Chef Gary O’Hanlon from Longford’s Viewmount House (which recently became part of the Blue Book) for some recipes for some extra special festive extras. The delicious things that gild the Christmas lily. Here he shares his recipes for roast potatoes, brussels sprouts (that even impressed his in-laws) and a cracking recipe for an Espresso Martini. Goose Fat, Polenta Crusted Maris Piper Roasties Maris pipers hands-down make the best chips, best baked potatoes and the best roasties. Throw in the flavour from goose fat, herbs and the texture from the polenta and you’ll never make a roastie any other way again. Ingredients 10 peeled maris piper potatoes 4tbspn fine polents 200ml goose fat 4 sprigs of thyme 3 sprigs of rosemary Salt and pepper Method Cover the potatoes with cold water, season well, and boil gently until just cooked …

Review – The Village Tavern, Mountcharles, Co. Donegal

Falling in love again with your home county can often happen when you least expect it. Donegal is the tattoo on my heart and the passport I am proudest of. I am in another flush of love with this special, mythical, weather battered, gorgeous and cheeky county at the minute.  I dragged my family out while visiting home this weekend to try The Village Tavern in Mountcharles which is just five minutes from Donegal Town. I had heard very, very good things about the food here, so not even a visit from that rascal Desmond was going to stand in the way. One two-hour journey from my homeplace in north-west Donegal later, it was certainly worth it. Signature Seafood Tasting Board Tucked into the back of an unassuming pub in the main village of Mountcharles, lies a roaring fire and delicious food that far surpasses any pre-conceptions of rural pub grub. The whole menu was like George Clooney had just married seafood and was showing her off to the world. The starters were clever and …