All posts tagged: themcbrideguide

A kiss is just a kiss?

Cher told us that it’s in his kiss and she’s right. Relationships can begin and end with a kiss, and it can be the absolute clincher in the barometer of pursuing a romance. There are the good, the bad, the froggy, the adverts for washing machines and the downright wonderful on the scale of kissing glory, and they all mean something. Are we all born good or bad kissers? Can you improve? Why does it work with one person and go so badly wrong with the other person? Perhaps it’s all just a little luck and a lot of chemistry.   Here are some of the most important kisses I think you can have……… The knee buckler I was 30 before I experienced what this truly was. All the spotlights on the stage for that particular kiss placed their passionate fix on us on a cold evening in Dublin city. Our worlds collided like romantically dysfunctioning bumping cars, knowing and unknowing what might lie ahead. It was as if he was put on earth for …

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 …

Brunch in Dublin

I adore brunch. It’s the lovely comma after breakfast and before lunch that usually means it’s the weekend. I certainly didn’t grow up with it, and only heard fabled tales from my Mom (she grew up in New Jersey before moving to Ireland) of such things as diners and eggs and breakfast dishes that weren’t a heart clasping fry, and that were served after 12pm. We’ve now cottoned on to the sheer joy of eggs benedict of a Saturday afternoon and brunch is now an important part of the tapestry of restaurant menus in this fine city. Dublin has got some wonderful options for brunch, here are some of my favourites: Whitefriar Grill They had me at ‘anti fear potion’ on their drinks menu. The Whitefriar Grill  is a perfect Sunday brunch spot with a menu that has all the egg dishes you can dream of plus a few little gems like Jack McCarthy’s black pudding waffle with whipped foie gras and plum chutney if you feel like indulging. They have great cocktails, the staff are friendly and …

Recipe: Eton Mess by Gary O’Hanlon

Gary O’Hanlon, chef at Viewmount House in Longford shares a perfect summer dessert recipe, a summer cracker!   Eton Mess An English classic that traditionally is made with strawberries it was served at Eton College at the annual cricket game against the pupils of Harrow School. Bananas were also used and in fact initially it was made without meringue but that came about around the 1970s. As time has gone on and as I often say, there are no rules in cooking. If you want to put your own little twist on things always feel free to do so. If you have any fruit left over or about to go off simply pick up some cream, meringue nests and away you go. It can be strawberry Eton Mess, banana Eton Mess,  blackberry Eton Mess or simply everything I found sweet in my fridge Eton Mess. A summer cracker. Mixed Berry Eton Mess Ingredients 1 meringue nest (store bought is fine or one you made yourself) 6 raspberries 4 strawberries 6 blueberries 6 blackberries 200ml cream the scrapings of half a vanilla …