Dim Sum, Limerick 2

We were visiting relatives in Limerick last month and took the opportunity to try a few new restaurants over the three days we were staying. On our first night we wanted somewhere near our hotel so we opted for a Chinese restaurant that was only five minutes away. Having checked the menu online I noticed ...

777

There’s been quite a buzz about 777 since it opened on George’s Street and I’d been really looking forward to eating there after reading their menu online. Such is its popularity that even though we booked nearly a month in advance we could still only get a table for 8.30 on a Saturday night; granted ...

Broccoli, Peas, Broad Beans, Samphire, Radish, Sorrel, Hazelnut 2

Broccoli, Peas, Broad Beans, Samphire, Radish, Sorrel, Hazelnut
It’s been a while since I’ve posted a more technically demanding recipe, mainly because most of the new things I’ve been trying haven’t produced good enough results and weren’t worth writing about. I’ve been experimenting a lot with modernist techniques like reverse spherification and it’s just taken me a while to become somewhat comfortable using ...

Orecchiette With Purple Sprouting Broccoli, Asparagus And Broad Beans

Orecchiette With Purple Sprouting Broccoli, Asparagus And Broad Beans
This began life as a Nigel Slater linguine and basil recipe from his excellent Kitchen Diaries cookbook to which I added some purple sprouting broccoli I had lying around in the fridge. The broccoli didn’t quite work with a long ribbon like pasta though so I decided to merge the dish with one I’ve posted ...

Restaurant Patrick Guilbaud

We’ve eaten in lots of Dublin’s best restaurants but one place we hadn’t been to was Patrick Guilbaud’s on Merrion Street. The main reason for me was the price of the tasting menu, which is more expensive than the one we had at Gordon Ramsay’s Royal Hospital a few years back. When a menu costs ...

Nettle And Wild Garlic Quiche

Nettle And Wild Garlic Quiche
There’s a lot of mystery surrounding pastry and as someone who’s never been much of a baker I have admit I find the topic a bit intimidating. A big problem for me has been consistency: while the basic ratio for shortcrust pastry is a 2:1 mix of flour to fat I always found myself having ...

Rabbit Ragu, Polenta, Orange Gremolata 8

Rabbit Ragu, Polenta, Orange Gremolata
A while back I was reading a great post on Gunter Nation which included a recipe for a slow cooked rabbit ragu with Bill particularly recommending serving it alongside polenta. This suggestion gave me the perfect excuse to attempt an outrageous recipe from the Balthazar cookbook that friends brought me back from a trip to ...

Nettle Soup

Nettle Soup
As you may have noticed it’s nettle season at the moment but this time, unlike last year, I lazily bought mine in the Temple Bar Farmers Market instead of foraging them myself. Although there are lots of similar recipes around for this soup I thought I’d post my one because rather than the usual thickening ...

Sichuan House

I’ve become very fond of Sichuan food of late and have been on the lookout for more restaurants that cook this cuisine and I figured the natural place to find them would be either Parnell Street or Capel Street. After a quick Google search, one of the results was the Sichuan House which had got ...

Butter Roasted Root Vegetable Curry 2

Butter Roasted Root Vegetable Curry
March can be a pretty dreary time of year, all the good things about spring and early summer like asparagus, board beans and jersey royals aren’t in season yet and purple sprouting broccoli aside there’s not much variety until at least the middle of April. So what happens is you find yourself falling back yet ...