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 ...

Pichet

For some reason I still think of Pichet as a ‘new’ restaurant even though it’s been around for over four years now. We went quite a bit when they first opened but then came the infamous ban on children under the age of two after 6pm. Now, I would never think of bringing a small ...

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 ...

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, ...