All posts tagged: viewmount house

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 …

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 …

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 …

My Favourite Spring Recipe – By Chef Gary O’Hanlon

My colleague from RTE ‘The Restaurant’ and friend Gary O’Hanlon, talented head chef of Viewmount House, Co Longford has chosen his favourite Spring recipe: ‘This is without doubt one of my favourite things to cook on a night off. It’s simple and absolutely packed with flavour. Happy cooking, Gary xx Friendly Farmer Chicken Picatta with Broccoli, Champ Potatoes and Flat Parsley Ingredients For Picatta 2 chicken breasts butterflied and batted out thin juice of 1 lemon 1 cup loose flat parsley roughly chopped 3 tbsp of mini capers and 2 tbsp of the caper juice 1/2 cup flour drizzle of rapeseed oil 1/2 pint of dry white wine 4/5 knobs of butter salt and pepper to taste For the Mash 4/5 medium to large potatoes splash of milk/cream salt and white pepper 4 scallions sliced finely on the bias Garnish 1 whole carrot peeled and halved 1 x 2 inch piece of courgette cut into quarter 1 purple potato parboiled or alternatively use a piece of butternut squash for colour 6 florets of broccoli Method …