Strawberry, Basil, Black Pepper

Strawberry, Basil, Black Pepper
This recipe is based on a dish I had in Estonia of all places and even stranger was the whole city was covered in snow at the time so it couldn’t have been less suitable for the weather if it tried. The main reason I ordered it was because I’d never seen black pepper or ...

Sous Vide Farsumagru

Sous Vide Farsumagru
I normally don’t post recipes that plenty of other people have covered – and probably better than I would anyway – but there doesn’t appear to be anybody who’s written about cooking the classic Sicilian dish, farsumagru, sous vide. Of course, it had occurred to me that perhaps there was a reason for this and ...

Squid, courgette, mint, pine nuts

Squid, courgette, mint, pine nuts
This is the starter from a meal I made last weekend for some friends and I’ll be posting recipes for the other two courses when I finally get round to writing them up! We were having a Sicilian dish called farsumagru for mains, which is a meat roulade stuffed with meat and yet more meat, ...

Spring Quinoa Salad

Spring Quinoa Salad
In part three of a two part series I never intended on writing, here is yet another quinoa salad recipe. What’s happened with these is that as the year has gone on I’ve changed the dish depending on what’s in season, with the only constant being the grain and a yoghurt based sauce. And given ...

Rose veal, asparagus, chanterelles, wild garlic, fondant potato, porcini sauce 2

Rose veal, asparagus, chanterelles, wild garlic, fondant potato, porcini sauce
I would really love to have made this recipe with morels but I couldn’t even find the dried ones here in Dublin last week never mind fresh so I had to make do with substituting chanterelles and porcini instead. The dried porcini sauce was actually very easy to prepare yet intensely flavoured even though it ...

Crab, asparagus, alexanders, samphire, spring onion 2

Crab, asparagus, alexanders, samphire, spring onion
Spring in Ireland may traditionally be said to begin in February but in the kitchen it really only starts in April. This is the month where we finally get to say goodbye to all those stews and root vegetables and lots of fresh greens start to become available (there’s only so much purple-sprouting broccoli you ...

Sprouting broccoli, wild garlic, alexanders, salsify, buckwheat, hollandaise

Sprouting broccoli, wild garlic, alexanders, salsify, buckwheat, hollandaise
I know the whole foraging thing has become somewhat of a cliché by now but there is something great about the wild ingredients that crop up at spring time. I’ve written about wild garlic and nettles several times but never alexanders, which to my mind taste like a floral celery and since Roman times have ...

Modernist Cauliflower Cheese

Modernist Cauliflower Cheese
Ever since I read about the famous Mac & Cheese in Modernist Cuisine I’ve wanted to apply it to the classic dish cauliflower Mornay. Their recipe helps solve a problem that plagues all béchamel based cheese sauces, namely, the starch and milk are not sufficiently good emulsifiers to allow you to add large amounts of ...

Socca, Mushrooms, Parsnip, Smoked Bacon

Socca, Mushrooms, Parsnip, Smoked Bacon
It may be a week late for Pancake Tuesday but I’ve actually been meaning to try these crepes from Southern France for a long time. Originally a peasant dish originating in Genoa comprising just chickpea flour, olive oil and water, I first read about them in the Balthazar cookbook (you can even see my copy ...

Freekeh, Beetroot, Kale, Pomegranate, Walnut 5

Freekeh, Beetroot, Kale, Pomegranate, Walnut
This recipe started life with a Georgian dish of aubergines stuffed with a spicy walnut paste I made a while back; it was quite good although I wasn’t too keen on the amount of vinegar but it did give me an idea for a sauce to go with an Ottolenghi style salad. I also wanted ...