Cauliflower, apple, almond, leek ash

Cauliflower, apple, almond, leek ash
I’d heard for years how good roasted cauliflower was but it was only very recently when I cooked a recipe from Yottam Ottolenghi’s Jerusalem cookbook that I actually got to try it. I’d no reason to doubt people’s recommendations but I was still surprised at just how fantastic it tasted and the following dish is ...

Boneless Beef Stock…In A Pressure Cooker 2

Making stock is supposed to save you money but unfortunately the way I do it means it doesn’t quite work out that way. The main reason for this is a stock made purely from bones, while producing a gelatin rich liquid, just doesn’t taste very good: there has to be some meat in there otherwise ...

Wild mushrooms, pumpkin, parsnip, shallot, chestnut, walnut, brown butter

If I didn’t know any better, this could be considered quite a lazy vegetarian dish, lots of dairy, which on an animal cruelty view can often be little better than eating meat, and a big pile of wild mushrooms is hardly the most inventive of combinations. But actually I started the recipe with the idea ...

Autumn Quinoa Salad

Autumn Quinoa Salad
Ever since I tried the amazing heritage tomatoes from Jenny McNally’s stall in the Temple Bar Farmer’s Market I’ve been trying to think of a recipe worthy of blogging about. Unfortunately these tomatoes are so good all I’ve been doing is eating them with a bit of Maldon salt or maybe as part of a ...

Grouse, corn, girolles, onion, blackberry, foie gras

Grouse, corn, girolles, onion, blackberry, foie gras
Grouse season starts on 12 August but I’ve never seen them in butchers that early; apparently the younger birds have a less strident flavour than ones you get later on and if you find meat with a strong gamey flavour off-putting then grouse will probably be a bit too much. It’s probably the reason why ...

Chick pea, corn & burnt aubergine soup, lime yoghurt

Chick pea, corn & burnt aubergine soup, lime yoghurt
I got the idea for this soup when I was making the Italian classic pasta e ceci one evening, although the only thing they really have in common is a pureed consistency and chick peas. Rather than thicken the liquid with the beans though I used fresh corn I bought in the market. The good ...

Summer Quinoa Salad

Summer Quinoa Salad
This is the second last of my seasonal quinoa salads so there’s not much to say really: I just went to the market and grabbed a load of the best looking vegetables. Something I’ve noticed is that although broad beans always seem to be considered a spring vegetable I never see any Irish ones before ...

Carrot, fennel, yoghurt, orange blossom, tarragon 4

Carrot, fennel, yoghurt, orange blossom, tarragon
I’d been planning on doing this recipe a few weeks ago but one thing or another had stopped me from cooking it nevermind writing about it. As it happens, this was quite fortuitous because reading a post over on Conor Bofin’s excellent One Man’s Meat blog I was alerted to a competition Glenisk are running ...

Mackerel, elderflower, kohlrabi, apple, sorrel

Mackerel, elderflower, kohlrabi, apple, sorrel
It feels like everybody is blogging about elderflowers at the moment and it does seem like there’s an abundance of them this year, which probably explains the glut of posts online. I thought I’d do something a bit different to last week by revisiting my old friend maltodextrin to create a powder from a homemade ...

Goat, Beetroot, Carrot, Elderflower Gel, Edible Flowers

Goat, Beetroot, Carrot, Elderflower Gel, Edible Flowers
This recipe was inspired by a trip to Fallon & Byrne where I saw they were selling different coloured baby beetroots and then at the meat counter racks of Irish milk fed goat. I’ve written about the combination of lamb and elderflower before and given that goat has a similar, albeit stronger, flavour I knew ...